- Тип техники
- Бренд
Просмотр инструкции хлебопечки Saturn ST-EC0123, страница 5
8
ally the failure of bread rising is caused
by the bad yeast.
The ways described below will check
whether your yeast is fresh and active.
(1) Pour 1/2 cup warm water (45-50
0
C)
into a measuring cup.
(2) Put 1 tsp. white sugar into the cup
and stir, then sprinkle 2 tsp. yeast over
the water.
(3) Place the measuring cup in a warm
place for about 10min. Do not stir the
water.
(4) The froth should be up to 1 cup.
Otherwise the yeast is dead or inactive.
9. Salt
Salt is necessary to improve bread fla-
vor and crust color. But salt can also
restrain yeast from rising. Never use too
much salt in a recipe. But bread would
be larger if without salt.
10. Egg
Eggs can improve bread texture, make
the bread more nourish and large in
size, the egg must be peeled and stirred
evenly.
11. Grease, butter and vegetable oil
Grease can make bread soften and de-
lay storage life. Butter should be melted
or chopped to small particles before
using.
12. Baking powder
Baking powder is used for rising the
Ultra Fast bread and cake. As it does not
need rise time, and it can produce the
air, the air will form bubble to soften the
texture of bread utilizing chemical prin-
ciple.
13. Soda
It is similar with baking powder. It can
also used in combination with baking
powder.
14. Water and other liquid
Water is essential ingredient for making
bread. Generally speaking, water tem-
perature between 20
0
C and 25
0
C is the
best. The water may be replaced with
fresh milk or water mixed with 2% milk
powder, which may enhance bread fla-
vor and improve crust color. Some reci-
pes may call for juice for the purpose of
enhancing bread flavor, e.g. apple juice,
orange juice, lemon juice and so on.
INGREDIENTS MEASUREMENT
One of important step for making good
bread is proper amount of ingredients.
It is strongly suggested that use meas-
uring cup or measuring spoon to obtain
accurate amount, otherwise the bread
will be largely influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solu-
tion should be measured with measuring
cups. Observe the level of the measur-
ing cup with your eyes horizontally.
When you measure cooking oil or other
ingredients, clean the measuring cup
thoroughly without any other ingredi-
ents.
2. Dry measurements
Dry measuring must be done by gently
spooning ingredients into the measuring
cup and then once filled, leveling off
with a knife. Scooping or tapping a
measuring cup with more than is re-
quired. This extra amount could affect
the balance of the recipe. When meas-
uring small amounts of dry ingredients,
the measuring spoon must be used.
Measurements must be level, not
heaped as this small difference could
throw out the critical balance of the rec-
ipe.
3. Adding sequence
The sequence of adding ingredients
should be abided, generally speaking,
the sequence is: liquid ingredient, eggs,
salt and milk powder etc. When adding
the ingredient, the flour can't be wetted
by liquid completely. The yeast can only
be placed on the dry flour. And yeast
can't touch with salt. After the flour has
been kneaded for some time and a beep
will prompt you to put fruit ingredients
into the mixture. If the fruit ingredients
are added too early, the flavor will be
diminished after long time mixing. When
you use the delay function for a long
time, never add the perishable ingredi-
ents such as eggs, fruit ingredient.
TROUBLE SHOOTING GUIDE
Ques-
tions
& Ans-
wers
on
bread
maker
Problem Cause Solution
Smoke
comes
out of
the bak-
ing com-
partment
or of the
vents
The in-
gredients
stick to
the bak-
ing com-
partment
or on the
outside
of the
baking
pan
Pull out
the plug
and clean
the out-
side of
the bak-
ing pan
or the
baking
compart-
part-
ment.
The
bread
goes
down in
the mid-
dle and is
moist on
the bot-
tom
The
bread is
left too
long in
the pan
after
baking
and
warming.
Ta k e t h e
bread
out of
the bak-
ing pan
before
the
warming
function
is over.
It is diffi-
cult to
take the
bread out
of the
The bot-
tom of
the loaf
is stuck
to the
Clean the
kneading
blade
and
shafts
9
baking
pan.
kneading
blade
after the
baking. If
neces-
sary, fill
the bak-
ing pan
with
warm
water for
30
minutes,
then the
kneading
blade can
be easily
removed
and
cleaned.
The in-
gredients
are not
mixed or
the bread
is not
baked
correctly
Incorrect
program
setting
Check
the se-
lected
menu
and the
other
settings.
The
START/S
TOP but-
ton was
touched
while the
machine
was
working
Do not
use the
ingredi-
ents and
start
over
again
The lid
opened
several
times
while the
machine
was
working
Never
open the
lid fre-
quently,
other-
wise it is
neces-
sary,
such as
add in-
gredi-
ents. And
make
sure that
lid was
closed
well after
being
opened.
Long
blackout
while the
machine
was
working
Do not
use the
ingredi-
ents and
start
over
again.
The rota-
tion of
the
kneading
blade is
blocked
Check
that the
kneading
blade is
blocked
by
grains,
etc. Pull
out the
baking
pan and
check
whether
the driv-
ers turn.
If this is
not the
case,
send the
appliance
to the
customer
service.
The ap-
pliance
does not
start.
The dis-
play
shows
HHH
The ap-
pliance is
still hot
after the
previous
baking
proce-
dure
Pull out
the plug,
take out
the bak-
ing pan
and leave
it to cool
at room
tempera-
ture.
then in-
sert the
plug and
start
again.
Error
with
the
pre-
scrip-
tions
The
bread
rises too
fast
too much
yeast,
too much
flour, not
enough
salt
1/2
The
bread
does not
rise at all
or not
enough
No yeast
at all or
too little
1/2
old or
stale
yeast
5
liquid too
hot
3
the yeast
has come
into con-
tact with
the liquid
4
wrong
flour type
or stale
flour
5
too much
or not
enough
liquid
1/2/7
not
enough
sugar
1/2
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