User manual BREADMAN TR442 - MY PDF MANUALS
User manual BREADMAN TR442 - MY PDF MANUALS
User manual BREADMAN TR442 - MY PDF MANUALS
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You can read the recommendations in the user guide, the technical guide or the installation guide for <strong>BREADMAN</strong> <strong>TR442</strong>. You'll<br />
find the answers to all your questions on the <strong>BREADMAN</strong> <strong>TR442</strong> in the user <strong>manual</strong> (information, specifications, safety advice,<br />
size, accessories, etc.). Detailed instructions for use are in the <strong>User</strong>'s Guide.<br />
<strong>User</strong> <strong>manual</strong> <strong>BREADMAN</strong> <strong>TR442</strong><br />
<strong>User</strong> guide <strong>BREADMAN</strong> <strong>TR442</strong><br />
Operating instructions <strong>BREADMAN</strong> <strong>TR442</strong><br />
Instructions for use <strong>BREADMAN</strong> <strong>TR442</strong><br />
Instruction <strong>manual</strong> <strong>BREADMAN</strong> <strong>TR442</strong><br />
Your user <strong>manual</strong><br />
<strong>BREADMAN</strong> <strong>TR442</strong>
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Manual abstract:<br />
Crackedwheathasverycoarsetexture.Itcomesfromwheatkernelscutintoangular fragments.Itgiveswholegrainbreadsanuttyflavorandcrunchytexture.<br />
Ryeflourmustalwaysbemixedwithhighproportionofbreadflour,asitdoesnotcontain enoughglutentodevelopstructureforhigh,even-grainedloaf. Self-<br />
RisingFlourisNOTRECOMMENDEDforusewithyourbreadmaker.Self-risingflour<br />
containsleaveningingredientsthatwillinterferewithbreadandquickbreadmaking.<br />
7graincerealblendisablendofcrackedwheat,oats,bran,rye,cornmeal,flaxseedsand hulledmillet.Itisusedprimarilytoenhanceflavorandtextureofbread.<br />
VitalWheatGlutenismanufacturedfromwheatflourthathasbeentreatedtoremovenearly<br />
allofthestarchtoleaveaveryhighproteincontent.(Glutenistheproteininwheatthatmakes doughelastic.<br />
)VitalWheatGlutenisavailableatmosthealthfoodstores.Itcanbeusedin smallportionstoincreasevolumeandlightentexture.<br />
Wholewheatflourismilledfromtheentirewheatkernel,whichcontainsthebranandgerm. Thishighfiberflourisricherinnutrientsthanallpurposeorbreadflour.Breadsmadewith<br />
thisflourareusuallysmallerandheavierthanwhiteloaves.<br />
Manyrecipesmixwholewheat flourwithbreadflourorvitalwheatglutentoproducehigher,lighter-texturedbread. WHOLE WHEAT FLOUR 8 9 TIPS ON FLOUR<br />
STORAGE Keepflourinasecure,airtightcontainer.Storeryeandwhole wheatfloursinarefrigerator,freezeoracoolareatoprevent<br />
themfrombecomingrancid.Allowflourtocometoroom temperaturebeforeusing. Note: Flours,whilevisiblysimilar,canbeverydifferentinhow<br />
theyareground,milled,stored,etc.<br />
Youmayhavetoexperiment withdifferentbrandsofflourtohelpyoumaketheperfectloaf. SeeRECIPE TIPStoassistwiththeseexperiments. yEAST<br />
Activeyeast,throughafermentationprocess,producescarbon dioxidegasnecessarytomakebreadrise.Yeastfeedson<br />
carbohydratesinsugarandflourtoproducethisgas.Three differenttypesofyeastareavailable:fresh(cake),activedryand quickacting.Quick,rapidriseandbreadmachineyeastsare<br />
quick-acting.Fresh(cake)yeastisNOTRECOMMENDEDfor usewithyourbreadmaker. TIPS ON yEAST<br />
Ensureyouryeastisfreshbycheckingitsexpirationdate. Ideally,yeastshouldbeusedseveralmonthsbeforethe expirationdate.Onceapackageorjarofyeastisopened,itis<br />
importantthattheremainingcontentsbeimmediatelyresealed andrefrigeratedorfrozenforfutureuse.<br />
Oftendoughthatfails toriseisduetostaleyeast. Note:Basicbreadanddoughrecipesinthisbookletwere developedusingactivedryyeast.Youmayusechartbelowto<br />
substituteanyquick-actingyeast(quickrise,fastriseorbread makeryeast)foractivedryyeast. CONVERSION CHART FOR BREAD MACHINE yEAST<br />
¾tsp.breadmachineyeast=½tsp.quick-actingyeast 1tsp.breadmachineyeast=¾tsp.quick-actingyeast 1½tsp.breadmachineyeast=1tsp.quick-actingyeast 2¼tsp.<br />
breadmachineyeast=1½tsp.quick-actingyeast 1tbsp.breadmachineyeast=2tsp.quick-actingyeast RAPID CyCLES<br />
RapidcyclesettingsforWhite,WholeWheatandSweet decreasetimeformakingyourfavoritebreadinapproximately 1hour.Chooserecipe,thenaddanadditional½tsp.<br />
ofbread machineyeasttotherecipe.Thebreadmaybeshorter anddenser. ADDITIONAL INGREDIENT NOTES Important: Exact measurements for ingredients<br />
are the most important part of baking. It is the key to getting great texture and consistency in your bread. Make sure to measure all ingredients exactly.<br />
BAkING POWDER Double-actingbakingpowderisaleaveningagentusedinquickbreadsandcakes.Thistypeofleavening<br />
agentdoesnotrequirerisingtimebeforebaking,aschemicalreactionworkswhenliquidingredients areaddedandagainduringbakingprocess.<br />
Bakingsodaisanotherleaveningagent,nottobeconfusedorsubstitutedforbakingpowder.<br />
Italsodoesnotrequirerisingtimebeforebaking,aschemicalreactionworksduringbakingprocess.<br />
Eggsaddrichnessandvelvetytexturetobreaddoughandcakes.Whenrecipecallsforegg(s), largeegg(s)atroomtemperatureshouldbeused.<br />
Butter,margarineandoilshortenortenderizethetextureofyeastbreads.Frenchbreadgetsunique<br />
crustandtexturefromthelackofaddedfat.However,breadsthatcallforfatstayfreshlonger.<br />
Ifbutterisuseddirectlyfromrefrigerator,itshouldbecutintosmallpiecesforeasierblending duringkneadingprocess.<br />
Allliquidsshouldbewarm80ºF/27ºCto90°F/32°Cforallrecipes.Liquids,suchasmilk,waterora<br />
combinationofpowderedmilkandwater,canbeusedwhenmakingbread.Milkwillimproveflavor,<br />
providevelvetytextureandsoftenthecrust,whilewateralonewillproduceacrispiercrust.Vegetable orfruitjuicesandpotatowatermaybeusedforflavorvariety.<br />
Saltisnecessarytobalanceflavorinbreadsandcakes;italsolimitsgrowthofyeast.Changingthe amountofsaltinagivenrecipemayresultinshorter,gummierbread..<br />
Your user <strong>manual</strong><br />
<strong>BREADMAN</strong> <strong>TR442</strong>
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