Mode d’emploi First Austria FA-5151 Machine à pain

Mode d’emploi

4 5

16. When do not use or completely operation, turn off the

power switch and unplug the power cord.

Note: Before slicing the loaf, use the hook to remove out

the Kneading blade hidden on the bottom of loaf. The

loaf is hot, never use the hand to remove the kneading

blade.

SPECIAL INTRODUCTION

1. For Quick breads

Quick breads are made with baking powder and baking

soda that activated by moisture and heat. For perfect

quick breads, it is suggested that all liquids be placed

in the bottom of the bread pan, dry ingredients on top.

During the initial mixing of quick bread batters and dry

ingredients may collect in the corners of the pan, it may

be necessary to help machine mix to avoid fl our clumps.

If so, use a rubber spatula.

2. About Ultra fast program

The bread maker can bake loaf within 1 hour with

ultra fast program. These 2 settings can bake bread in

58 minutes, the bread is a little more dense in texture.

Ultra fast I is for baking 1.5lb (0.7kg) bread while Ultra

fast II is for 2.0lb (0.9kg). Please noted ingredient of water

should be hot water in the range of 48-50℃, you must

use a cooking thermometer to measure the temperature.

The water temperature is very critical to the performance

of baking. If the water temperature is too low the bread

will not be rise to expected size; if the water temperature

is too high it will kill the yeast prior to rising, which also

will largely affect the baking performance.

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 diffi cult to

remove from the axle, In such an event fi ll the

Container with warm water and allow it to soak for

approx. 30 minutes.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. lid and window: clean the lid inside and outside with

a slightly damp cloth.

4. 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.

5. Before the bread maker is packed away for storage,

ensure that it has completely cooled down, is clean

and dry, and the lid is closed.

INTRODUCTION OF BREAD INGREDIENTS

1. Bread fl our

Bread fl our has high content of high gluten (so it

can be also called high-gluten fl our 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 fl our so

it can be used for making bread with large size and

better inner fi ber. Bread fl our is the most important

ingredients of making bread.

2. Plain fl our

Plain fl our is made by mixing well-chosen soft and

hard wheat and applicable for making express bread

or cakes.

3. Whole wheat fl our

Whole wheat fl our is made by grinding whole wheat,

it contains wheat skin and gluten whole wheat fl our

is heavier and more nutrient than common fl our. The

bread made by whole wheat fl our is usually small in

size. So many recipes usually combine the whole

wheat fl our and bread fl our to achieve best results.

4. Black wheat fl our

Black wheat fl our, also named by “rough fl our”, is a

kind of high fi ber fl our that is similar to whole wheat

fl our. To obtain the large size after rising it must be

used in combination with high proportion of bread

fl our.

5. Cake powder

Cake powder is made by grinding soft wheat or low

protein wheat, which is specially used for making

cakes. Different fl our seems to be alike, Actually

yeast performance or absorbability of various fl our

differs largely for growing areas,growth reasons,

grinding process and storage life. You may choose

fl our 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

experiences and taste.

6. Corn fl our and oatmeal fl our

Corn fl our and oat fl our are made by grinding corn

and oatmeal respectively, they both are the additive

ingredients of making rough bread, which are used

for enhancing the fl avor and texture.

7. Sugar

Sugar is very important ingredient to add sweet taste

and color of bread. While it helps to yeast bread as

nourishment. white sugar is largely used. Brown

sugar, powder sugar or cotton sugar may be called

by special requirements.

8. Yeast

Yeast passes doughy yeasting process, then

produces carbon dioxide, making bread expand and

inner fi bre soft. However, yeast fast breeding needs

carbohydrate in sugar and fl our as nourishment.

1tsp. active dry yeast = 3/4 tsp.instant yeast

5tsp. active dry yeast = 3.75 tsp. instant yeast

2tsp. active dry yeast = 1.5 tsp. instant yeast

Yeast must be stored in refrigerator as it will be

killed at high temperature, before using check the

date and storage life of your yeast. Store it back to

the refrigerator as soon as possible after each use.

Usually the failure of bread rising is caused by the

dead yeast.

The ways described below will check whether your

yeast is fresh and active or not.

(1) pour 1/2 cup warm water (45-50°C) into a measuring

cup

(2) Put 1 tsp. white sugar into the cup and stir, then

sprinkle 2tsp. yeast over the water.

(3) Place the measuring cup in a warm place for about

10min. Do not stir the water.

(4) The froth will be up to 1 cup. Otherwise the yeast is

dead or inactive.

9. Salt

Salt is necessary to improve bread fl avor and crust

color. But salt can also restrain yeast from rising.

Never use too much salt in a recipe. if you don‘t

want to use salt, omit it. And bread would be larger if

without salt.

10. Egg

Eggs can improve bread texture, make the bread

more nourish and larger in size, add special egg

fl avor to bread. when using it must be peeled and

stirred evenly.

ENGLISH

11. Grease, butter and vegetable oil

Grease can make bread be soft and delay storage

life. Butter should be melted or chopped to small

particles prior use, so as to be stir evenly when you

take it out from refrigerator.

12. Baking powder

Baking powder mainly is used to rise the Ultra Fast

bread and cake. As it do not need rise time and

produce gas which will form bubble or soften the

texture of bread utilizing chemical principle.

13. Soda

The same principle as above. It can also used in

combination with baking powder.

14. Water and other liquid

Water is essential ingredient for making bread.

Generally speaking, water temperature between

20°C and 25°C is the most proper. But the water

temperature should be within 45-50°C for achieving

rising speed for make Ultra Fast bread. The water

may be replaced by fresh milk or water mixed with

2% milk powder, which may enhance bread fl avor

and improve crust color. Some recipes may call for

juice for the purpose of enhancing bread fl avor, eg:

apple juice, orange juice, lemon juice and so on.

INGREDIENTS WEIGHT

One of important step for making good bread is utilizing

proper amount of ingredients.

It is strongly suggest to used measuring cup, measuring

spoon to obtain accurate amount, otherwise the bread

will be largely infl uenced.

1. Weighing liquid ingredients

Water, fresh milk or milk powder solution should be

measured with measuring cups.

Observe the level of the measuring cup with your

eyes horizontally.

When you measure cooking oil or other ingredients,

clean the measuring cup thoroughly without any

other ingredients.

2. Measure dry powder

Dry powder should be kept in natural and loose

conditions, level the cup mouth gently by blade to

ensure accurate measure.

3. Ingredient sequence

The sequence of placing ingredients should be

observed, generally speaking, the sequence is: liquid

ingredients, eggs, salt and milk powder etc. When

placing the ingredients, the fl our can‘t be wet by

liquid completely. The yeast can only be placed on

the dry fl our. Exclusively, yeast can‘t touch with salt.

After the fl our has been kneaded for some time and

a beep remind you to put Fruit ingredients into the

mixture. If the fruit ingredients are added too early

the fl avor will be diminished after long time mixing.

When you use the delaying function for a long time,

never add the perishable ingredients such as eggs,

fruit ingredient.

ENGLISH

m-5151_v02.indd Abs1:4-Abs1:5m-5151_v02.indd Abs1:4-Abs1:5 2008.7.1 3:01:02 PM2008.7.1 3:01:02 PM

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