7
CLEANING AND MAINTENANCE
Disconnect the machine from the power
and let it cool down prior to cleaning.
1. Bread pan: Rub inside and outside with
a damp cloth. Do not use any sharp or
abrasive agents for the consideration
of protecting the non-stick coating. The
pan must be dried completely prior to
installing.
2. Kneading blade: If the kneading bar is
difficult to remove from the axle, In such
an event fill the Container with warm
water and allow it to soak for approx-
30minutes.The kneader can then be
easily removed for cleaning. Also wipe
the blade carefully with a cotton damp
cloth, Please note both the bread pan
and kneading blade are dishwashing
safe components.
3. Housing: gently wipe the outer surface
of housing with a wet cloth. Do not use
any abrasive cleaner to clean as this
would degrade the high polish of the
surface. Never immerse the housing
into water for cleaning.
4. Before the home bakery is packed away
for storage, ensure that it has com-
pletely cooled. Down, is clean and dry,
and the lid is closed.
INTRODUCTION OF BREAD INGREDIENTS
1. Bread flour has high content of high
gluten (so it can be also called high-glu-
ten flour which contains high protein),
it has good elastic and can keep the size
of the bread from sunken after rising.
As the gluten content is higher than the
common flour so it can be used for
making bread with large size and better
inner fiber. Bread flour is the most
important ingredients of making bread.
2. Plain flour is made by mixing well-cho-
sen soft and hard wheat and applicable
for making express bread or cakes.
3. Whole wheat flour is made by grinding
whole wheat, it contains wheat skin and
gluten. Whole wheat flour is heavier
and more nutrient than common flour.
The bread made by whole wheat flour is
usually small in size. So many recipes
usually combine the whole wheat flour
and bread flour to achieve best results.
4. Black wheat flour, also named by“rough
flour”, is a kind of high fiber flour that is
similar to whole wheat flour. To obtain
the large size after rising it must be
used in combination with high propor-
tion of bread flour.
5. Cake powder is made by grinding soft
wheat or low protein wheat, which is
specially used for making cakes. Dif-
ferent flour seems to be alike, Actually
yeast performance or absorbability of
various flour differs largely for growing
areas ,growth reasons, grinding process
and storage life. You may choose flour
with different trademark to test, taste
and compare in local market, and select
the one which could produce the best
result according to your own experi-
ences and taste.
6. Corn flour and oat flour are made by
grinding corn and oatmeal respectively,
they both are the additive ingredients of
making rough bread, which are used for
enhancing the flavor and texture.
7. Sugar is very important ingredient to
add sweet taste and color of bread.
While it helps to yeast bread as nour-
ishment. white sugar is largely used.
Brown sugar, powder sugar or cotton
sugar may be called by special require-
ments.
