Mode d’emploi Black and Decker B2250 Machine à pain

Mode d’emploi

8

7

Program Menu # Baking Time Description

Setting Displayed Displayed

1.5LB 2.0LB

Basic 1 2:53 3:00 You can use this setting for

most recipes that use white

flour.

Rapid-Bake I 2 0:58 N/A Quickly bakes 1.5-lb size

loaves of white bread.

Rapid-Bake II 3 N/A 0:58 Quickly bakes 2.0-lb size

loaves of white breads.

Sandwich 4 2:55 3:00 Bakes bread for sandwiches

with thinner crust and lighter

texture.

Whole Grain 5 3:32 3:40 Bakes bread that contains

a large amount of wheat flour.

This setting has a longer

rise cycle.

Sweet 6 2:50 2:55 Bakes bread that contains sugar

and eggs.

Quick Bread 7 1:40 1:40 Bakes bread that contains

baking powder instead of yeast.

Dough 8 1:30 1:40 Prepares dough that can be

shaped to make coffee cakes,

rolls, pizza and other breads

baked in a conventional oven.

French 9 3:40 3:50 Bakes bread with thin crust and

light texture.

Preserves 10 1:20 1:20 This setting is to make jams

from fresh fruit.

How to Use

This unit is for household use only.

HELPFUL HINTS FOR USING YOUR BREADMAKER

1. Follow the directions: The liquid is always the first ingredient.

Dry ingredients follow and the yeast is added last. Make a small well in the

center of the flour and place the yeast there. This is especially important

when using the delay-bake function to avoid activating the yeast too soon.

2. Measure carefully: Use the appropriate measuring tools and measure

carefully. The measuring scoop included should be used for dry

measurement only. Spoon dry ingredients into the measuring scoop and level

off with the straight edge of a metal spatula or the back of a knife. Measure

liquids in a glass or plastic measuring cup designed for liquids. Use

measuring spoons for liquid and dry ingredients. Level off with a metal

spatula or the back of a knife.

3. Keep it fresh: Use fresh ingredients at room temperature. In Canada, use

All-Purpose Flour or Bread Flour; in the USA, use Bread Flour. Use yeast that

has an expiration date of at least 6 months in the future. Avoid using

perishable ingredients (such as milk, eggs and cheese) when using the

delay-bake function.

4. Perfect dough: In very humid weather, bread may require a little more

flour. Check the bread toward the end of the first rise. If it seems sticky,

add 1 or 2 tablespoons of flour to the second kneading cycle until the dough

forms a smooth ball. If the bread seems very dry or knocks in the kneading

cycle, sprinkle room temperature water into the bowl, 1 teaspoon at a time,

until dough forms a smooth ball.

5. Look but don't open: The glass in the cover is there to monitor the

process. Do not open the lid during the baking process. In the initial mixing

you may open the cover to use a rubber spatula to blend in any ingredients

that have stuck to the sides of the bread pan or to open the cover to add

ingredients at the “add ingredient” beep.

6. Patience: Wait at least 20 minutes before slicing freshly baked bread; it will

still be deliciously warm but easier to slice. If you like a crisp crust, remove

the bread as soon as the baking cycle is complete. To make another loaf of

bread, let the unit cool completely.

7. Save it for another day: To freeze freshly baked bread, cool completely

on a wire rack. Wrap securely in plastic wrap and then foil using a drugstore

close. To serve, remove from foil and defrost in microwave. For that freshly

baked flavor, reheat in the oven.

8. Adding ingredients: All functions except Rapid Bake I and II, allow

for the addition of ingredients, such as dried fruits and nuts; the beep sounds

just before kneading is complete. This happens about 30 minutes into

the program.

Program Settings

The following program settings will make it easy for you to make a great variety

of breads and fruit preserves. For each selected setting, the baking time has been

preprogrammed. The recipes provided on pages 14-21 (Model B2200), 22-29

(Model B2250) will help you determine which program setting you should use.

B2200Pub1000002857 2/15/06 2:07 PM Page 8

Évaluation

En savoir plus sur ce mode d’emploi

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