User manual RUSSELL HOBBS 18036-56 - CLASSICS

[. . . ] , After the beep, the appliance will keep warm for an hour, on programs 1, 2, 3, 5, 8, 9, 10, and 11. C PREPARATION 10 Sit the appliance on a stable, level, heat-resistant surface. 16 Set out a wire tray (for the bread), a heatproof mat (for the bread pan), and oven gloves. 21 Don't use a measuring jug ­ electronic scales are much more accurate, so weigh the water. [. . . ] 70 To stop the appliance, press the I button, and hold it down for 2 seconds. 72 If you don't stop it, the appliance will keep the bread warm for an hour. 79 You may have to run a heatproof plastic or wooden spatula round the inside of the bread pan. 80 Put the bread on the wire tray to cool for 20-30 minutes before cutting. 83 If the paddle is in the bread, dig it out of the bread with a plastic or wooden spatula. 85 If the appliance is too hot, the display will show an error message. 88 The beeps come about 22 minutes after the start of programs 1 and 5, but 47 minutes after the start of program 3. 90 If you're using fresh fruit or vegetables, dry them with kitchen paper. 91 The appliance will beep 15 times when it wants them: 92 Open the lid. C THE PROGRAMS 1 basic For basic white bread, or recipes based on white bread dough. 2 French For French-type bread, with a lighter texture and crispier crust. Butter/fat These make the dough tender, enhance the flavour, and retain moisture, making the bread keep fresh longer. Margarine or olive oil can be used instead of butter, but they are less effective. Sugar Sugar feeds the yeast, adds flavour, texture, and helps with browning the crust. You may use honey, syrup, or molasses instead of sugar, provided you adjust the liquid ingredient compensate. Salt Salt adds flavour, and helps control the yeast, to prevent the bread rising too much, then collapsing. Eggs Eggs make bread richer and more nutritious, add colour, and help with structure and texture. Herbs and spices These can be added at the beginning, along with the main ingredients. dried cinnamon , ginger , oregano , parsley , and basil add flavour and interest. Fresh herbs, like garlic and chives may contain enough liquid to upset the balance of the recipe, so adjust the liquid content. Nuts, raisins, etc Dried fruit and nuts should be chopped finely; cheese should be grated; chocolate chips must be chips, not lumps. When using fresh fruit and nuts, you may need to adjust the liquid ingredient to compensate. [. . . ] 7 jam 1 strawberries 2 lemon juice 3 sugar 4 vanilla extract 5 ground cinnamon 6 liqueur (optional) 8 sandwich 1 milk 2 olive oil 3 salt 4 sugar 5 strong white bread flour 6 dried yeast Mash all the ingredients together, then add to the bread pan. 9 gluten-free 1 lukewarm water 2 olive oil 3 salt 4 sugar 5 gluten free bread mix 6 dried yeast 10 fastbake I 1 lukewarm water 2 olive oil 3 salt 4 sugar 5 strong white bread flour 6 dried milk powder 7 dried yeast 11 fastbake II 1 lukewarm water 2 olive oil 3 salt 4 sugar 5 strong white bread flour 6 dried milk powder 7 dried yeast 12 speciality 1 lukewarm water 2 olive oil 3 salt 4 dried milk powder 5 plain flour 6 dried yeast 7 sultanas 8 honey 9 malt extract 10 black treacle Du kan bruge honning, sirup eller melasse i stedet for sukker, men husk at tilpasse den flydende ingrediens for at kompensere. salt Salt tilfører smag og hjælper med at kontrollere gæren for at forhindre brødet i at hæve for meget, og falde sammen. Brødets kerne er for klæg Måske var dejen for fugtig. [. . . ]