Black And Decker B6000C Handleiding
Black And Decker
Broodbakmachine
B6000C
Lees hieronder de 📖 handleiding in het Nederlandse voor Black And Decker B6000C (45 pagina's) in de categorie Broodbakmachine. Deze handleiding was nuttig voor 33 personen en werd door 2 gebruikers gemiddeld met 4.5 sterren beoordeeld
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ALL-IN-ONE AUTOMATIC
BREAD MAKER
MACHINE À PAIN
AUTOMATIQUE TOUT-EN-UN
MODEL/MODÈLE
B6000C
Customer Care Line:
USA 1-800-231-9786
Accessories/Parts (USA)
1-800-738-0245
For online customer service
and to register your product, go to
www.prodprotect.com/applica
Service line à la clientèle :
Canada 1-800-231-9786
Accessoires/Pièces (Canada)
1-800-738-0245
Pour accéder au service à la clientèle en
ligne inscrire ou pour votre produit en
ligne, rendez-vous à
www.prodprotect.com/applica
2
BREAD MAKER QUICK START GUIDE
1. Before using your bread maker, always wash all pieces first to remove any
sediment or oils left behind from previous use and to eliminate any odd tastes
due to the residue that may be on the bread pan.
2. When following the recipe:
• Always add ingredients into the bread pan in the order they are listed.
• Measure ingredients carefully and accurately.
• To measure liquids, use a see-through measuring cup and check the
measurement at eye level.
• When measuring dry ingredients, use standard dry measuring cups or
measuring spoons and level off the ingredients with the straight-edge of a
knife or metal spatula.
• Inaccurate measurements, even if only slightly off, can make a difference
in your results.
• Yeast is always added last. Be sure that the yeast does not touch the liquid
ingredients, salt or shortening.
3. The following test can be used to determine whether your yeast is stale and
inactive:
a) Place ½ cup of lukewarm water into a small cup or bowl.
b) Stir ½ tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the
surface.
c) Place bowl or cup in a warm area and allow to sit for 10 minutes
undisturbed.
d) The mixture should foam and produce a strong yeast aroma. If this does
not occur, fresh yeast should be purchased.
4. Do not cover the bread maker with towels or other material that may prevent
steam from escaping. Some steaming from vents is normal. Because of
escaping steam, you should keep the bread maker several inches away from
cabinets while making bread.
5. Do not place any objects on top of the bread maker.
6. IMPORTANT: Add ingredients in the order they are specified in the recipe. For
best results, accurate measuring of ingredients is very important. Do not put
larger quantities than recommended into the bread pan, as it may produce
poor results and may damage your bread maker.
TIPS FOR GETTING THE BEST RESULTS
1. Use only fresh ingredients.
2. In the U.S.: Use Bread Flour; In Canada: Use All-Purpose Flour or Canadian
Bread Flour.
3. Use lukewarm water—not cold water.
4. Measure ingredients accurately and level off dry ingredients with the flat side
of a knife or metal spatula.
4
Canadian “All-Purpose Flour” is easy to find and has been extensively tested with
the recipes included in this book with good results. Canadian Bread Flour may
also be used with good results.
Whole wheat and multi-grain flours contain the bran and germ of the grain.
Although higher in fiber, these flours are lower in gluten than bread flour. Rye
flour does not contain any gluten and therefore, must be used in combination with
other flours. Whole wheat, multi-grain and rye flour typically produce shorter,
denser loaves. Whole wheat flours vary greatly between the United States and
Canada and from one brand to another. The recipes have been developed and
tested using nationally available brands of flour.
Fat
Butter, margarine or vegetable shortening are often interchangeable in most
bread recipes. Vegetable oil should not be substituted for shortening, butter
or margarine (fat adds flavor and tenderness to the dough). Low-fat (diet)
margarines are high in water content but maybe substituted with acceptable
results for people on a low fat diet.
Salt
In very small amounts, salt adds flavor and controls the rising action of the yeast,
allowing the dough to rise evenly. In high altitude areas, additional salt may be
needed to improve bread results, however, keep in mind that too much salt may
prevent the bread from rising.
Liquid
Milk—whole, 1% or 2% fat, skim, buttermilk, or reconstituted (powdered) dry
milk, and water are the most commonly used liquids in bread recipes. Milk
provides a soft crust, and gives bread a velvety texture. If your recipe calls for
powdered milk and you prefer to use fresh milk, simply substitute the milk for the
water and powder. Water makes a crisper crust.
Sweeteners
Natural sweeteners, such as white or brown sugar, honey, and molasses help
the yeast in a recipe to grow. Sugar serves as food for the yeast. Without sugar,
the yeast will not grow and the bread will not rise. The balance of sugar, salt, and
yeast is a very important part of the bread making process. Sweeteners enhance
the bread flavor and the browning process. If you prefer to use a sugar substitute,
your baking results may vary based on the type and amount of sugar substitute
used.
Yeast
Yeast is a heat-sensitive plant that feeds on the sugar in dough. Too much heat
will kill the yeast, too little will slow the yeast action. Check the expiration date
to be sure the yeast is fresh. The recipes in this cookbook have been tested with
Traditional Dry yeast but you may also use Bread Machine yeast.
Product specificaties
| Merk: | Black And Decker |
| Categorie: | Broodbakmachine |
| Model: | B6000C |
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