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- 9 -
09/2019
Copyright © 2019, Fast ČR, a.s.
CLEANING AND MAINTENANCE
■ Before cleaning the food processor, always turn it off by setting the speed control
knob A15 to position 0 and disconnect it from the power socket.
■ After every use, it is necessary to thoroughly clean any used attachments in hot
water and neutral kitchen detergent. Then rinse it under clean running water and
thoroughly wipe dry with afine wiping cloth.
Note:
The attachments are intended for short term contact with food
(including beverages), i.e. max. 4 hours.
Plastic accessories may be washed in adishwasher. Do not wash metal
parts in adishwasher, otherwise their surface may be damaged. Certain
foods may cause discolouration of plastic parts on accessories. If this
occurs, coat these parts with cooking oil and then wash in the normal
way.
■ Wash the stainless steel mixing bowl A7 using hot water and neutral kitchen
detergent. Then rinse it under clean running water and wipe dry with afine wiping
cloth.
Tip:
If you whisked egg whites, first rinse the elastic balloon whisk A2 and
the mixing bowl A7 under cold water. If you were to use hot water,
the egg white remains would harden and their removal would be
more difficult.
■ To clean the base unit A8 and the arm A12, use acloth dipped in aweak detergent
solution. Then wipe everything dry.
■ Never submerge the appliance or its power cord in water or any other liquids.
For cleaning do not use thinners or solvents or cleaning agents causing abrasion.
Otherwise, the surface of the appliance may be damaged.
■ Disassemble the assembled blending jar A20 and nutri-bottle A22 into their
individual parts and thoroughly wash them with warm water using neutral kitchen
detergent. Then rinse the bottles or parts under clean running water and thoroughly
wipe dry with afine wiping cloth.
Attention:
When cleaning blade assemblies A21 and A23, take special care
to avoid injury on the sharp cutting edges.
STORAGE
■ If you will not be using the food processor, store it in adry place out of children’sreach.
Make sure that the arm A12 is tilted into the horizontal position.
TIPS AND ADVICE
BREAD DOUGH – INGREDIENTS
FLOUR
This is the most important ingredient used for baking bread. Together with yeast it
creates the texture of the loaf. When it is mixed with aliquid, the proteins contained in
it start to create gluten. Gluten is aweb of flexible fibres which entrap gases produced
by the yeast.
White wheat flour
It is sold as baking flour, bread flour or fine wheat flour. Fine flour is the most readily
available, nevertheless, you will achieve better result with flour with aprotein content
of at least 11% to 12%. The recipes included in this user’smanual require the use
of bread flour with a protein content of 11%. This information is provided on the
packaging of the flour. Do not sieve the flour or use flour with baking powder unless
specified in the recipe.
Whole grain wheat flour
It is produced from wheat grains and contains bran and germ. Bread baked from this
type of flour will be denser. You will achieve aless dense bread by replacing one cup of
whole grain flour with one cup of white bread flour.
Rye flour
It is very popular in bread making. It contains alarge amount of mineral compounds,
but has alow protein content and so it is usually combined with wheat flour to ensure
that the bread rises well.
Gluten flour
It is produced by extracting gluten from wheat grains. Adding gluten flour can improve
the texture and quality of the bread when using aflour with alower protein content.
BREAD MIXES
They contain flour, sugar, dried milk, salt and other ingredients such as bread improver.
Usually water and yeast is added.
BREAD IMPROVER
It is available in supermarkets and health food stores. The ingredients contained
in bread improver are usually food processing industry acids such as ascorbic acid
(vitamin C) and enzymes (amylase) extracted from wheat flour.
Bread improver will help in firming up the dough, thus achieving alarger size loaf and
finer texture. The bread is more stable and lasts longer.
SUGAR
It provides sweetness, flavour and abrown colour to the bread crust. It is added to
yeast. White sugar, brown sugar or honey are suitable.
DRIED MILK AND DAIRY PRODUCTS
They enrich the taste and increase the nutritional value of the bread. Dried milk is
suitable and easy to use. Store it in an air-tight container in the refrigerator. Likewise,
dried soya milk may be used but it makes the bread tougher. Fresh milk should not be
substituted unless indicated in the recipe otherwise.
SALT
It is an important ingredient for baking bread. It increases the absorption capacity of
the dough, improves kneading, supports gluten development and has an effect on the
shape of the loaf, texture of the crumb, taste and increases the lifetime of the bread.
Measure it out carefully as it prevents the bread from rising.
FAT
Adds flavour and retains moisture. Vegetable oils such as safflower, sunflower or
rape seed oil may be used. Oils can be substituted for by butter or margarine, however
the crust colour may become
yellowish.
YEAST
It is used as aleavening agent. The recipes in this user’smanual use dried yeast. Prior
to using dried yeast, always check the use-by-date because yeast with an expired use-
by-date may
cause the dough not to rise.
Three times as much fresh or pressed yeast must be used compared to dried yeast. To
create astarter, one needs liquid, sugar and heat.
FAST RISING YEAST
It is amix of yeast and bread improver. If you wish to replace standard yeast in your
recipe with this type of yeast then leave out the bread improver. Fast rising dough
should not be used in combination with bread mixes as abread improver is usually
already contained in them.
WATER
Standard tap water is usually used. It is necessary to warm cold water up to room
temperature before use. Water that is too cold or too hot will prevent the starter from
forming.
EGGS
They are used in certain bread recipes. They help the dough to rise and increase the
nutritional value of the bread. They add flavour and afine crust and usually are used
for sweeter types of bread.
OTHER INGREDIENTS
Ingredients such as dried fruit, nuts, chocolate chips, etc. which should remain whole
in the baked bread, should be mixed into the dough. They should be added to the
dough gradually during the kneading process before the dough rises.
BREAD DOUGH – PREPARATION
■ Check the minimum lifetime or the use-by-date of all the ingredients.
■ Add the ingredients in the order that they are provided in the recipe.
■ Store opened foods in air-tight containers.
■ Allow ingredients that you have taken out of the refrigerator to first reach room
temperature before using them.
■ If not indicated in the recipe otherwise, use bread flour. Do not use flour with
aprotein content lower than 11%.
■ Do not use flour with baking powder for making a yeast-based bread, unless
indicated otherwise in the recipe.
■ If you live in alocation that is above 900 m above sea level, you will probably need
to adjust the amount of yeast indicated in the recipe. The higher the above-sea-level
altitude, the lower the air pressure and the faster dough rises.
■ It is recommended to use ¼ of ateaspoon of yeast less than indicated in the recipe.
■ If the weather is hot and humid, use ¼ of ateaspoon of yeast less than is indicated in
the recipe to prevent the dough from over-rising.
■ The properties of the flour may change with the season or type of storage. Then it is
necessary to adjust the water to flour ratio in the following way. If the dough is too
sticky, add 1 to 2 tablespoons of flour. If the dough is too dry, add 1 to 2 tablespoons
of water. Several minutes are needed for these ingredients to be absorbed. It should
be possible to shape adough with the right amount of flour and water into asmooth
loaf that is moist to touch but not sticky.
How to prepare ayeast starter
■ Pour the amount of warm water indicated in the recipe into aclean glass bowl. Then
add the necessary amount of fresh or pressed yeast together with 1 teaspoon of
sugar and one teaspoon of flour. Carefully mix everything together and cover with
aplastic bag. Leave it in awarm place (30 °C) for approximately 30 minutes or until
the mixture foams up. This mixture should be used immediately.
Rising in awarm location
■ Yeast, whether it be during fermentation or in the dough, requires heat to grow in
volume. Create awarm place for rising your dough by placing ametal baking tray
onto abowl with sufficiently hot water. Place the prepared dough on to the baking
tray and cover with alightly greased thicker plastic bag or akitchen wiping cloth.
Awarm location without adraft is required for dough to rise. Allow the dough to rise
until it doubles in volume.
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