Removing Bread - Starlyf Bread Make Bedienungsanleitung

LAST: Yeast. MUST be separate
from wet ingredients
SECOND: Dry ingredients (sugar,
salt, shortening, flour)
FIRST: Liquid ingredients -room
temperature
contact with salt or liquids.(E)
TIP: Pre measure all ingredients,including add-
ins(nuts,raisins),prior to beginning.
• Place the bread pan into the break make and
make sure it is firmly locked in place by turning it
clockwise.Close the lid.
• NOTE:Bread pan must lock into place for
proper mixing and kneading.
• Plug in the appliance.A beep will be heard and
the LCD display will default to Program 1.
• Press PROPGRAM MENU button until your
desired program is displayed.
• Press the WEIGHT button to move the arrow to
1.2lb,1.5lb (WEIGHT is not an option in program
4,6,7,11-19.)
• Press the CRUST button to move the arrow to
desired setting:Light,Medium,Dark crust.(Crust
is not adjustable in program 4,6,7,11-19.)
• If desired,set the DELAY TIMER button.Press
+ and – buttons to increase the cycle time
shown on the LCD display.(Delay function is not
available in program 18)
• NOTE:Do not use the feature when using
dairy,eggs,etc.This step may be skipped if
you want the bread maker to start working
immediately.
• Press the START/STOP button once to start
program.Bread maker will beep once and
"3:00" will be displayed. But the colon between
the "3" and "00" don't flash constantly and the
indicator will light up.The kneading paddle will
begin to mix your ingredients.If Delay Timer
was activated,kneading paddle will not mix
ingredients until program is set to begin.
• For add-ins(fruits,nuts,raisins),the machine
will be ten beeps.Open the lid and pour
your add-ins. (This function is adjustable in
programs:Menu1-3.5,8-10.)This timing varies by
program.
• Once the process is complete, ten beeps will
be heard and shift to the Keep Warm setting for
1 hour.You can press START/STOP button for
3 seconds to stop the process and Keep Warm
setting will end.Unplug the power cord and then
open lid using oven mitts.
• Let the bread pan cool down slightly before
moving the bread.Use oven mitts,carefully turn
the bread pan counterclockwise to unlock and lift
up on the handle to remove from the machine.
Caution: the Bread pan and bread may be very
hot! Always handle with care.
• Using oven mitts,turn the bread pan upside
down(with the bread pan handle folded down)
onto a wire cooling rack or clean cooking surface
and gently shake until bread falls out. Use a non-
stick spatula to gently loosen the sides of the
bread from the bread pan. (F)
• Let the bread cool for about 20 minutes before
slicing. It is recommended slicing bread with
electric cutter or dentate cutter, had better not
with fruit knife or kitchen knife, otherwise the
bread may be subject to deformation.
• If kneading paddle remains in the bread,gently
pry it out using a spatula or small utensil. The
bread is hot, never use the hand to remove
the kneading paddle.When do not use or when
operation is complete, unplug the power cord.
Note:Store remaining bread in a sealed plastic
bag for up to three days at room temperature.To
store for a long time,place sealed plastic bag in
refrigerator for up to 10 days.

REMOVING BREAD

Bread pan and baking chamber will be hot
and oven mitts should be used.Remove the
bread pan by lifting the handle and turning it
counterclockwise to unlock and pull bread pan
straight up from the base of the chamber.
Carefully shake the bread upside down until the
bread falls out of the bread pan.Allow to cool on
a wire rack for 10 minutes before slicing and slice
with bread knife.
TIP:If kneading paddle comes out in the
loaf,remove it with a spatula or small utensil.
INGREDIENTS INTRODUCTION
1. Bread Flour
Bread flour is the most important ingredients
of making bread and is recommended in most
yeast-bread recipes.It has a high gluten content
and (so it can be also called high-gluten flour
which contains high protein), and keep the size
of the bread from collapsing after rising.Flour
varies by region. The gluten content is higher
than the all-purpose flour, so it can be used for
making bread with large in size and higher inner
fiber.
2. All-Purpose Flour
Flour that contains no baking powder,suitable
for "quick"breads or bread made with the Quick
settings.Bread flour is better suited for yeast
breads.
3. Whole-Wheat Flour
Whole-wheat flour is ground from the entire
wheat kernel.Bread made with all or part whole-
wheat flour will higher fiber and nutritional
content.Whole-Wheat flour is heavier and,as a
result,loaves may be smaller in size and have a
heavier texture.
It contains wheat skin and gluten. Many recipes
usually combine with Whole -Wheat flour or
Bread Flour to achieve the best result.
4. Black Wheat Flour
Black Wheat Flour, also named as"Rye Flour", it
is a kind of high fiber flour, and it is similar with
whole-wheat flour. To obtain the large size after
rising, it must be used in combination with high
proportion of bread flour.
5. Self-rising flour
Flour that contains baking powder,use especially
for making cakes.Do not use self-rising flour in
combination with yeast.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn
and oatmeal separately. They are the additive
ingredients of making rough bread, which are
used for enhancing the flavor and texture.
7. Sugar
Sugar is "food" for yeast and also increase
the sweet taste and color of bread.It is a very
important element of making the bread rise.
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