Klarstein 10009348 Betriebsanleitung Seite 21

2. Kneading blade: If the kneading blade is difficult to remove from the bread, use the hook.
Also wipe the blade carefully with a cotton damp cloth. 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 for cleaning, as this would degrade the high polish of the surface. Never immerse the
housing into water for cleaning.
Note: It is suggested not disassembling the lid for cleaning.
4. Before the bread maker is packed for storage, ensure that it has completely cooled down, clean
and dry, and the lid is closed.
INTRODUCTION OF BREAD INGREDIENTS BEFORE
1. Bread flour
Bread flour is a kind of high-gluten flour, also called as high-protein flour containing high
protein, which has good flexibility and can prevent loaf from being sunken during rising. As
typically the content of its gluten is higher than that in plain flour, it can be used for making loaf
having large size and good inner fiber texture. Bread flour is the most important ingredient to
make loaf.
2. Plain flour
Plain flour is a blend of refined soft and hard wheat, and especially applicable to make quick bread
or cake.
3. Whole wheat flour
Whole wheat flour, which is ground from whole wheat, contains bran and wheat germ. It is
heavier and richer in nutrition than plain flour. Usually the bread made of whole wheat flour is
smaller in size, so in many recipes the whole wheat flour and bread flour are combined in order
to achieve best result.
4. Black wheat flour
Black wheat flour, also named as "rough flour", is a kind of high fiber flour similar to whole wheat
flour. To obtain the larger size of bread during rise, it shall be used in combination with high
proportion of bread flour.
5. Cake powder
Cake powder, which is ground from soft wheat or low-protein wheat, is specially used for making
cake.
6. Corn flour and oatmeal flour
Corn flour and oat flour are ground from corn and oatmeal respectively, both of which are the
additive ingredients of making rough bread in order to enhance the flavor and texture.
7. Sugar
Sugar is very important for crust color and flavor of bread. It also helps to ferment bread as
nutriment. Usually white sugar is used in most cases. Brown sugar, powder sugar or cotton sugar
may be used for special purpose.
8. Yeast
The purpose of yeast is to ferment dough by producing carbon dioxide which can expand bread
and then soften inner fiber texture, however, fast breeding of yeast needs carbohydrate in sugar
and flour as nutriment. Usually there are three types of yeast: fresh yeast, active dry yeast and
instant yeast, wherein instant yeast is used more frequently, traditional active dry yeast may be
used to obtain better fermentation effect, but instant yeast operates faster than active dry yeast.
Conversion relation between instant yeast and active dry yeast is as follows:
1tsp. active dry yeast =3/4 tsp. instant yeast
1.5tsp. active dry yeast =1 tsp. instant yeast0
2tsp. active dry yeast =1.5 tsp. instant yeast
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