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Model: BM-950
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I.
INTRODUCERE
Acest manual este conceput pentru a va oferi toate instructiunile necesare referitoare la
instalarea, utilizarea si intretinerea aparatului.
Pentru a opera unitatea corect si in siguranta, va rugam sa cititi acest manual cu instructiuni
cu atentie inainte de instalare si utilizare.
II.
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Utilizarea oricarui aparat electric necesita respectarea urmatoarelor instructiuni minime de siguranta. Exista
riscul ranirii personale si apoi riscul distrugerii aparatului. Aceste riscuri sunt indicate in manual prin
conventiile urmatoare:
ATENTIE: Risc de accidentare personala
IMPORTANT: Deteriorare a aparatului.
4.
5.
6.
7.
8. Cablul trebuie sa fie bine intins de la priza la unitatea centrala fara noduri sau fara sa fie indoit.
9. ATENTIE: Nu atingeti suprafetele fierbinti. Folositi manusi de bucatarie la scoaterea tavii cu paine. Nu
acoperiti orificiile de eliminare a aburilor.
13.
14.
15.
16.
17.
18.
19.
20. In cazul in care cablul electric este deteriorat, trebuie inlocuit de catre producator ori de catre agentul
sau de service, pentru a evita provocarea unor accidente.
21. Aparatul nu trebuie folosit de persoane (inclusiv copii) cu abilitati psihice, senzoriale sau mentale
reduse, sau cu o lipsa de experienta sau cunostinta, doar daca acestia primesc supraveghere sau
instructiuni cu privire la folosirea aparatului de la o persoana responsabila de siguranta acestora.
22.
23.
24.
25.
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26. Tava de copt trebuie pusa corect la loc inainte de pornirea aparatului.
27. Intotdeauna scoateti cablul din priza ori de cate ori nu utilizati masina, la atasarea accesoriilor, la curatare sau
cand apar defectiuni.
Inaintea primei utilizari, va rugam sa cititi acest manual si sa il pastrati pentru o consultare ulterioara. Acordati o
atentie speciala instructiunilor de siguranta.
La prima utilizare, folositi putin ulei, unt sau margarina pentru a unge tava si puneti la copt tava goala pentru
10 minute (selectati programul Extrabake).
V.
Un beep Fruit and Nut (Fructe si nuci) semnalizeaza momentul in care aceste ingrediente pot fi adaugate,
pentru a nu fi sfaramate de lama.
Exista setarea de extra-crust (coaja mai groasa) pentru crearea unei coji mai groase a painii (numai pentru
anumite programe).
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VI.
Despre retete
Retetele din acest manual sunt orientative. De preferat sa consultati si indicatiile existente pe cutia cu faina
speciala pentru masina de paine.
VII.
Componente
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Ecran
Start: Tineti apasat butonul pentru aproximativ 1 secunda, pana se aude un bip si pe ecran apare
semnalizarea de incepere a programului;
Stop: Apasati pe stop pentru aprox. 2 secunde, pana se aude un bip de confirmare;
Buton de meniu: Alegerea unuia dintre cele 12 programe de facut paine;
Buton alegere marime: Marimea este setata pentru o paine cu coaja. Pentru o paine de marime normala
(2lb=950g si 2.5lbs=1125g) apasati butonul o data.
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4. Quick (1:40):
Pentru preparare rapida a painii albe . Painea preparata la acest program este mai mica si
cu o textura mai densa;
6. Fastbake - I 0058:
Prepararea painii de 950g intr-un timp scurt;
7. Fastbake - II0058:
Prepararea painii de 1125g intr-un timp scurt;
8. Dough (1:30):
Aceasta setare este pentru pregatirea aluatului, dar nu si finalizarea preparatului;
Aluatul facut poate fi folosit apoi pentru modelarea gogosilor, blat pizza etc.
Orice fel de aluat poate fi preparat cu aceasta setare. Nu depasiti 1kg de ingrediente.
9. Jam (1:20):
Folositi aceasta setare pentru prepararea gemurilor din fructe proaspete sau a
marmeladei;
Nu mariti cantitatea si nu lasati sa fiarba peste capacitatea tavii;
Daca acest lucru se intampla, opriti masina. Scoateti tava cu atentie, lasati sa se raceasca
si curatati.
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12.
Bake (1:00):
Aceasta setare este doar pentru copt si poate fi folosita pentru a creste timpul de coacere
pentru setarile selectate;
Este foarte folositoare pentru pregatirea gemului si a marmeladei;
La pornirea acestei setari, timpul este de minim o ora (1:00) si se numara in intervale de 10
minute. Va trebui sa opriti manual setarea, apasand pe butonul de stop, atunci cand
folositi procesul Extrabake;
Este recomandata verificarea starii gemului sau a painii din 10 in 10 minute. Apasand , va
creste timpul in unitati de 10 minute;
La selectarea optiunii Extrabake chiar dupa alt program, daca apare mesajul H:HH pe ecran,
scoateti capacul, scoateti tava si lasati sa se raceasca pentru cateva minute;
Dupa ce s-a racit, puneti la loc tava, ingredientele, setati programul si apasati start.
X.
1.
Scoateti tava:
Ridicati capacul si scoateti tava ridicand manerul, rasucind in sens invers acelor de
ceas si ridicand;
Puneti tava pe suprafata de lucru;
Este important ca tava sa fie umpluta cu ingrediente in afara masinii, pentru ca sa
nu acestea sa patrunda in masina si sa atinga elementele de incalzire;
2.
Atasarea lamei:
Atasati lama de framantare/amestecare, apasand;
3.
Masurarea ingredientelor:
Masurati cantitatile de ingrediente necesare si adaugati-le in tava in ordinea de pe
reteta;
La adaugarea drojdiei, asigurati-va ca nu intra in contact cu apa sau orice alt lichid,
pentru ca va incepe sa dospeasca imediat;
Folositi apa calduta (21-28C);
4.
Plasarea tavii:
Puneti la loc tava de copt in masina, rasucind in sensul acelor de ceas;
Puneti capacul;
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5.
6.
Selectati programul:
Alegeti setarea dorita din lista, apasand butonul Menu;
7.
Selectati greutatea:
Apasati butonul, pentru a alege intre crocant si mica/mare;
Setarea automata este pe crusty (crocanta) la pornirea aparatului;
8.
Selectati culoarea:
Selectati culoarea dorita pentru coaja, apasand butonul Color;
9.
10. Start:
Apasati butonul Start/Stop pentru pornirea masinii;
Timpul ramas se va numara in unitati de un minut
11. Procesul:
Masina de facut paine va trece automat prin stadiile programate, asa cum este
indicat in sectiunea Ciclul de coacere;
Daca masina a fost programata la un al doilea proces de framantare, un semnal
sonor va va avertiza ca fructele sau alunele pot fi adaugate;
Este posibil sa iasa aburi prin orificii in timpul coacerii. Este normal;
12. Terminare:
La terminarea programului, ecranul va arata 0:00 si va aparea semnalul sonor;
13. Pastrarea caldurii:
Functia de pastrare a preparatului cald va face ca aerul cald sa circule pentru
inca 60 de minute pentru majoritatea setarilor (vezi sectiunea Ciclul de
coacere);
Pentru cele mai bune rezultate, scoateti tava de copt si painea in acest timp sau
in momentul in care programul initial s-a terminat;
10 semnale sonore se vor auzi la terminarea programului de pastrare la caldura
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Folosirea cronometrului:
Utilizati timerul cand vreti ca painea sa fie gata mai tarziu, sau sa fie preparata peste noapte si gata
dimineata. Poate fi facuta o setare de maxim 13 ore. Verificati daca functia este disponibila, consultand
sectiunea Ciclul de coacere. Nu folositi aceasta optiune pentru retete care contin ingrediente
perisabile precum oua, lapte, smantana sau branza.
1.
Hotarati ora la care vreti ca painea sa fie gata si calculati diferenta de timp dintre momentul
actual si acea ora. De exemplu, vreti sa aveti painea maine la ora 8:00, acum este ora 19:30,
diferenta este de 12 ore si jumatate;
2.
Introduceti acest timp apasand butoanele Time T si Time S. Sagetile vor selecta timpul in sus
sau in jos, in perioade de 10 minute. Dupa ce ati apasat butonul Start, va aparea mesajul (:)
3.
Daca ati selectat gresit timpul, apasati stop timp de 2 secunde. Timerul va fi resetat si puteti
repeta pasul 1 si 2.
4.
Perioada de amanare este de maxim 13 ore. Atunci painea va fi gata de a fi scoasa din masina,
vezi sectiunea Scoaterea tavii
Avertizare Sonora:
Se aude un beep atunci cand:
1.
Se apasa un buton;
2.
in timpul celui de-al doilea ciclu de framantare al anumitor programe pentru a indica timpul la
care alte ingrediente, precum cereale, fructe etc pot fi adaugate;
3.
programul se termina;
4.
Intrerupere curent
Dupa o intrerupere brusca de curent
daca a depasit acest punct, procesul trebuie reluat de la inceput. Tava de copt trebuie golita de
ingrediente si inlocuite cu altele;
Pentru cele mai bune rezultate, puneti painea pe un suport de sarma si lasati-o sa se raceasca
pentru 15-30 de minute inainte de a o taia;
Folositi un cutit electric sau un cutit manual ascutit pentru felii egale;
Pastrati painea nefolosita intr-o punga bine inchisa la temperatura camerei pana la trei zile.
Daca vremea este foarte calda si umeda, pastrati la frigider peste noapte;
Pentru depozitarea pentru o perioada mai lunga, puneti painea intr-un container acoperit si
puneti-o la congelator;
Daca pastrati painea in frigider, lasati-o cateva minute sa revina la temperatura camerei inainte
de servire
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Pentru ca painea facuta in casa nu contine conservanti, tinde sa se usuce si se poate strica mai repede
decat cea din comert;
Resturile intarite de paine pot fi taiate in cuburi de 1.3 sau 2.5 cm si folosite pentru prepararea
crutoanelor, a budincii de paine sau a umpluturii pentru diverse retete
Curatare si intretinere:
Atentie: Pentru a preveni riscul de electrocutare, scoateti masina din priza inainte de a o curata!
1.
2.
Exterior: Stergeti capacul si corpul masinii cu o carpa umeda sau cu un burete usor umed;
3.
Interior: Folositi o carpa sau un burete umed pentru a curata interiorul masinii;
4.
Tava de copt: Curatati tava cu apa calda, nu este necesar detergent. Evitati sa zgariati suprafata
anti-aderenta. Uscati complet inainte de a o plasa in compartimentul de copt;
5.
Nu spalati la masina de spalat vase tava de copt, cana de masurat, lingura sau lama;
6.
7.
Daca lama ramane blocata in tava, turnati apa fierbinte si lasati 30 de minute, dupa care se
poate curata usor;
8.
Evitati deteriorarea stratului non-aderent. Nu folositi ustensile din metal precum spatule,
cutite, furculite etc. Pastrati toate orificiile curatate de praf;
Stratul nonaderent isi poate schimba culoarea dupa o utilizare indelungata. Acest lucru este
cauzat doar de umezeala si vaporii de abur si nu va afecta calitatea painii sau a functionarii
aparatului;
Gaura din centrul lamei de curatat trebuie curatata, apoi adaugati o picatura de ulei si repozitionati in
tava de copt. Acest lucru va preveni lipirea lamei;
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Depozitarea masinii:
Uscati bine toate componentele inainte de depozitare, inclusiv aburul de pe fereastra masinii. Inchideti capacul si
nu puneti nimic deasupra.
Nota: NU utilizati agenti de curatare abrazivi sau chimici pentru ca vor dauna suprafetei non-aderente a masinii.
De multe ori se spune ca a gati este o arta, bazata pe creativitatea bucatarului, in timp ce coacerea
painii este mai mult o stiinta.
Acest lucru inseamna ca procesul combinarii fainei, apei si a drojdiei duce la o reactie a carui produs
este painea. Trebuie sa va reamintiti ca atunci cand ingredientele sunt combinate, produc un rezultat
specific.
Cititi cu atentie informatiile urmatoare pentru a obtine o mai buna intelegere a importantei pe care fiecare
ingredient o are in procesul de coacere a painii;
XI. Ingrediente
Acest tip de faina este un amestec de faina rafinata de grau fina si faina de grau mai tare (grea).
Este potrivita mai ales pentru prepararea torturilor si a prajiturilor, si pentru painea-la-minut
Faina pentru paine este o faina cu multe proteine/gluten, care a fost tratata astfel incat aluatul sa
poata fi usor framantat. De obicei, acest tip de faina are o concentratie mai mare de gluten decat
faina obisnuia, insa poate varia. Faina obisnuita si faina alba concetrata sunt recomandate pentru
prepararea painii cu acest aparat;
Faina integrala contine tot bobul de grau macinat, cu nucleul acestuia, tegumentul si germenii,
ceea ce o face mai grea si mai bogata in nutrienti decat faina alba. Painile facute cu aceasta faina
sunt de obicei mai mici si mai grele decat painile albe. Pentru a remedia acest lucru, puteti
amesteca faina integrala cu faina alba sau cea obisnuita
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Acest tip de faina contine ingrediente de dospire inutile care vor interfera cu prepararea painii si a
prajiturilor. Nu este recomandata pentru folosire.
Faina de tarate
Aceasta faina neprocesata si cea din germeni de grau sunt facute din partea exterioara mai tare a
bobului de grau sau secara, separata de faina obisnuita prin cernere. Acest tip de faina este, de obicei,
adaugat in cantitati mici pentru coacerea painii pentru un plus de nutrienti si aroma, si pentru a
imbogati textura painii.
Fulgii de ovaz provin din ovazul macinat. Acestia sunt folositi pentru imbogatirea aromei si pentru
textura painii
Alte ingrediente
Drojdii (drojdie uscata):
Prin fermentare, drojdia produce un gaz (dioxid de carbon) care face ca painea sa creasca.
Pentru a produce acest gaz, drojdia are nevoie sa reactioneze cu zahar si carbohidrati din faina.
Drojdia granulara rapida este folosita in majoritatea retetelor in care este nevoie de dospirea
aluatului
Sunt trei tipuri de drojdie disponibila pe piata: drojdie proaspata, drojdie traditionala uscata si
drojdie cu actiune rapida. Este recomandata folosirea drojdiei cu actiune rapida.
Puteti folosi urmatorul test pentru a determina daca drojdia este inactiva (statuta, veche):
1.
2.
Amestecati o lingurita de zahar in apa si apoi presarati doua lingurite de drojdie la suprafata;
3.
4.
Amestecul ar trebui sa produca o spuma si se degaja un miros puternic de drojdie. Daca acest
lucru nu se intampla, aruncati amestecul si incepeti din nou cu un alt pachet de drojdie uscata.
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Zahar
Zaharul este important pentru culoarea si aroma painii si este important in reactia cu drojdia,
ajutand-o sa fermenteze. Nu se pot folosi indulcitori artificiali ca substitut, pentru ca drojdia nu va
avea reactie la acestia;
Sare
Sarea este necesara pentru a echilibra gustul painii si al prajiturilor si da culoarea coajei care se
formeaza in timpul coacerii. Sarea limiteaza, de asemenea, dospirea drojdiei, asa ca nu adaugati o
cantitate mai mare de sare decat cea recomandata in reteta. Poate fi redusa insa, pentru motive
dietetice;
Lichide/lapte
Lichidele precum laptele sau combinatia de lapte praf si apa pot fi folosite la prepararea painii.
Laptele da un gust bun, o textura moale si inmoaie coaja, in timp ce apa simpla produce o coaja mai
crocanta. Unele lichide precum suc de portocale, mere etc. pot fi adaugate ca aroma.
Oua
Ouale dau texturii aluatului de gogosi si prajiturii o structura mai densa si moale;
Ulei de floarea-soarelui
'Scurteaza' sau domoleste textura painii cu drojdie. Se pot folosi ca substituenti untul sau
margarina. Daca se adauga unt sau margarina scoase direct din frigider, trebuie lasate sa se
topeasca putin pentru ca aluatul sa fie mai bine omogenizat;
Praf de copt
Praful de copt este un ingredient care se foloseste la prepararea prajiturilor, facand ca acestea sa
creasca in timpul coptului. Nu este necesar ca aluatul sa fie lasat sa se ridice;
Bicarbonat de sodiu
Bicarbonatul de sodiu este un alt agent care ajuta la dospirea preparatelor si nu trebuie
confundat cu praful de copt. De asemenea, nici bicarbonatul de sodiu nu necesita ca aluatul sa
fie lasat sa dospeasca, pentru ca reactia chimica are loc in timpul procesului de copt;
Masurarea ingredientelor
Pasul-cheie in utilizarea masinii de facut paine este masurarea cu precizie a ingredientelor. Este
extrem de important sa masurati corect fiecare lichid si ingredient uscat pentru ca, altfel,
rezultatul procesului poate fi alterat. Ordinea adaugarii ingredientelor trebuie respectata, de
asemenea.
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Masuratorile pentru lichide difera de cele pentru ingredientele uscate si sunt urmatoarele:
Masurarea lichidelor
Folositi cana de masurat atasata. La citirea cantitatilor, cana trebuie sa fie pusa pe o suprafata orizontala
dreapta si vazuta la nivelul ochiului (nu intr-un alt unghi). Nivelul lichidului trebuie sa fie acelasi cu cel
inscriptionat pe cana. Utilizarea unor cantitati la ochi nu da rezultate bune
Aceste masuratori (in special pentru faina) trebuie facute folosind cana de masurat atasata. Cana
este creata dupa standardul american de 8 fluid oz standardul englezesc este de 10fl oz.
Masuratoarea pentru ingredientele uscate trebuie facuta cu atentie, adaugand cu lingurita
ingredientele in cana iar la umplere, niveland cu un cutit. Apasarea cu mana sau cu lingura va
duce la marirea cantitatii si astfel reteta nu va fi respectata. Nu cerneti faina, decat daca se
mentioneaza in reteta;
La masurarea unor cantitati mici de ingrediente lichide sau solide (drojdie, zahar, sare, lapte praf,
miere, melasa etc), trebuie folosita lingura de masurare atasata
Masurarea trebuie sa fie echilibrata pentru producerea celor mai bune rezultate;
Masina dumneavoastra de paine produce foarte usor alimente delicioase. Tot ce trebuie sa faceti
este sa respectati cu atentie reteta. In mod normal, in activitatea de gatit zilnica, un varf de asta
si un pic de cealalata dau savoare mancarii, insa nu si in cazul masinii de paine. In acest caz,
cantitatile indicate trebuie respectate cu strictete.
ATENTIE!
Cantitatea de faina adaugata la oricare program nu trebuie sa depaseasca 620g. In cazul in care
adaugati o cantitate mai mare de 620g, motorul masinii se poate strica, bloca, sau pot aparea alte
defectiuni.
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Bateti 1 ou mare si 1 lingura de apa impreuna, si aplicati cu o pensula un strat gros deasupra
produsului. Aplicati numai inainte de a pune aluatul la copt;
Aplicati cu o pensula unt topit peste painea proaspat scoasa din masina, pentru a obtine o coaja
mai moale;
Glazura cu lapte
Pentru o coaja lucioasa si mai moale, dati cu pensula inmuiata in lapte sau smantana peste painea
proaspat coapta
Glazura cu zahar
Amestecati o ceasca de zahar cernut cu 1 sau 2 linguri de lapte, pentru realizarea unei glazuri mai
groase, si puneti-o peste painea cu stafide sau alte paini dulci;
Mac/Susan/Chimen/Fulgi de ovaz
Alte sfaturi
Puneti toate ingredientele in tava de copt, astfel incat drojdia sa nu intre in contact cu niciun
lichid;
Dupa ce ati terminat de facut aluat in masina, atunci cand lasati drojdia sa creasca in afara
masinii, lasati 30 de minute sau pana cand aluatul a crescut dublu fata de dimensiunea initiala.
Aluatul trebuie usor uns si acoperit cu hartie de copt si un prosop uscat. Trebuie pus intr-un loc
cald, departe de curenti de aer;
Umiditatea poate cauza probleme, asa ca umiditatea si altitudini mari necesita ajustari ale
retetei. Pentru umiditate mare, adaugati inca o lingura de faina, daca observati compozitia fiind
prea lichida. Pentru altitudini mari, scadeti cantitatea de drojdie cu aproximativ lingurita, si
scadeti putin cantitatea de zahar sau/si apa sau lapte;
Atunci cand, in reteta, se mentioneaza o suprafata tapetata usor cu faina, folositi 1 sau 2 linguri
de faina. Pentru o manipulare mai usoara a aluatului, puteti sa va dati cu faina pe degete sau pe
ustensilele cu care lucrati;
Daca aluatul pe care il intindeti se trage inapoi, lasati-l sa se odihneasca pentru cateva minute
inainte de a-l intinde din nou;
Aluatul poate fi infasurat in folie de plastic si pastrat la congelator pentru utilizare ulterioara.
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Temperatura ingredientelor
Toate ingredientele si ustensilele folosite, inclusiv masina, tava si in special lichidele (apa sau lapte)
trebuie sa fie la temperatura camerei (21C - 70F).
Daca ingredientele sunt prea reci, sub 10 C (50 F), atunci drojdia nu va fermenta. Lichidele foarte
fierbinti, peste 40C (104F) pot distruge efectul drojdiei;
Alte sfaturi
Dupa 5 minute de framantare a aluatului, deschideti capacul si verificati consistenta aluatului. Ar trebui
sa formeze o minge moale, neteda. Daca este prea uscat, adaugati apa. Daca este prea umed, adaugati
faina (cate lingura o data).
XII. Retete
Retete
Toate retetele urmatoare folosesc urmatoarea metoda:
1.
2.
3.
4.
Selectati programul;
5.
6.
7.
Scoateti painea din tava (si, daca este necesar, lama de amestec din paine;
8.
Aceasta metoda este modificata printr-o nota la sfarsitul fiecare retete, acolo unde este necesar.
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900g
Apa
1+1/8 cana
1+1/2 cana
2+1/2 linguri
4 linguri
Ulei de floarea-soarelui
2+1/2 linguri
4 linguri
Zahar
2+1/4 linguri
Sare
1+1/4 lingurite
3 linguri
2 lingurite
3 cani
4 cani
+1/4 lingurita
1+1/4 lingurita
Program
1Basic
1Basic
Paine neagra
680g
900g
Apa
1 cana
1+1/2 cana
2 linguri
3 linguri
Ulei de floarea-soarelui
2 linguri
3 linguri
Zahar
2+1/2 linguri
4 linguri
Sare
1+1/4 lingurita
2 lingurite
3 cani
4 cani
1+1/4 lingurita
1+1/2 lingurita
Programul
1 Basic
1 Basic
680g
900g
Apa
1+1/8 cani
1+1/2 cani
2+1/2 linguri
3 linguri
Ulei floarea-soarelui
2+1/2 linguri
3 linguri
Zahar
2+1/4 linguri
2+1/2 linguri
Sare
1+1/2 lingurite
2 lingurite
3 cani
4 cani
Maghiran uscat
1+1/2 lingurite
2 lingurite
Busuioc uscat
1+1/2 lingurite
2 lingurite
Cimbru uscat
1+1/2 lingurite
1+1/2 lingurite
1+1/4 lingurite
1+1/4 lingurite
Programul
1 Basic
1 Basic
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900g
Apa
1 cana
1+1/4 cana
2 linguri
2+1/2 linguri
Zahar
1 linguri
2 linguri
Sare
1/2 lingurita
1 lingurita
Granule de ceapa
1+1/2 linguri
2 linguri
1 cana
1+1/2 cana
3 cani
4 cani
1+1/2 lingurita
1+3/4 lingurita
Programul
1 Basic
1 Basic
Paine cu stafide
680g
900g
Apa
1+1/4 cana
1+1/2 cana
3 linguri
4 linguri
Ulei de floarea-soarelui
3 linguri
4 linguri
Zahar
2 linguri
3 linguri
Sare
1+1/2 lingurita
2 lingurite
Scortisoara
lingurita
1 lingurita
3 cani
4 cani
1+1/2 lingurita
2 lingurite
Stafide*
5/8 cana
cana
Programul
1 Basic
1 Basic
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900g
Apa
1 cana
1+1/3 cana
2+1/2 linguri
3 linguri
Ulei de floarea-soarelui
2+1/4 linguri
3 linguri
Zahar
1+1/4 linguri
1+1/2 lingura
Sare
1+1/4 lingurita
1+1/2 lingurita
1+1/2 lingurita
2 lingurite
3 cani
4 cani
1+1/4 lingurita
1+1/2 lingurita
3/8 cana
cana
Programul
1 Basic
1 Basic
680g
900g
Apa
1 cana
1+1/4 cana
Sare
1 lingurita
1 lingurita
Ulei de floarea-soarelui
2 lingurite
3 lingurite
Melasa neagra
1+1/2 lingura
2+1/2 linguri
Extract de malt
2 linguri
3 linguri
Faina obisnuita
3 cani
4 cani
1 lingurita
1+1/4 lingurita
1/2 cana
cana
Programul
1 Basic
1 Basic
Paine cu malt
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900g
Apa
1 cana
1+1/4 cana
2 linguri
2+1/2 linguri
Zahar
1 lingura
1+1/4 linguri
Sare
1 lingurita
1+1/4 lingurita
Ulei de floarea-soarelui
1 lingura
1+1/2 lingura
3 cani
4 cani
1 lingurita
1+1/4 lingurita
Programul
2 French
2 French
680g
900g
Apa
1+1/8 cana
1+5/8 cana
1+1/2 linguri
3 linguri
Ulei de floarea-soarelui
2 linguri
3 linguri
Zahar brun
2+1/2 linguri
3+1/2 linguri
Sare
1+1/4 lingurita
1+1/2 lingurita
3 cani
4 cani
1+1/4 lingurita
1+1/2 lingurita
1x100mg
1x100mg
Programul
3 Wholewheat
3 Wholewheat
Faina de grau
integrala
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900g
Apa
1+1/8 cana
1+5/8 cana
2 linguri
3 linguri
Ulei de floarea-soarelui
2 linguri
3 linguri
2+1/2 linguri
5 linguri
Sare
1+1/4 lingurita
2 lingurite
3 cani
4 cani
1+1/4 lingurita
1 lingurita
Tableta de Vitamina C
Programul
3 Wholewheat
1x100mg
3 Wholewheat
2 linguri
Lapte
1 lingura
Banana zdrobita
1 cana
Ou
Nuci (maruntite)
cana
Lamaie
1 lingurita
Grup 2 de ingrediente
Faina simpla
1+1/2 cana
Bicarbonat de sodiu
lingurita
Praf de copt
lingurita
Zahar
cana
Sare
lingurita
Programul
4 Quick
Metoda
1.
2.
3.
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1 cana
Oua (batute)
Ulei de floarea-soarelui
1/2 lingurita
2 linguri
Zahar
cana
Sare
1 lingurita
Faina simpla
2 cana
Fulgi de ovaz
1 cana
Praf de copt
lingurita
Bicarbonat de sodiu
lingurita
Programul
4 Quick
5. Retete dulci
Baton cu fructe
680g
900g
Apa
1+1/8 cana
1+1/3 cana
2+1/2 linguri
3 linguri
Ulei de floarea-soarelui
2+1/2 linguri
3 linguri
Zahar
1/4 lingura
1/3 lingura
Sare
1+1/4 lingurita
1+1/2 lingurita
3 cani
4 cani
Nucsoara
lingurita
1 lingurita
1+1/4 lingurita
1+1/2 lingurita
cana
2/3 cana
Programul
5 Sweet
5 Sweet
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Paine cu ciocolata
680g
900g
Apa
1 cana
1+1/2 cana
Oua (batute)
1 mediu
1 mediu
1 lingura
1+1/2 lingura
Ulei de floarea-soarelui
1 lingura
1+1/2 lingura
Zahar
cana
cana
Sare
1/2 lingurita
1 lingurita
Nuci (maruntite)*
cana
2+1/8 cana
3 cani
Praf de cacao
cana
cana
1 lingurita
1+1/2 lingurite
Programul
5 Sweet
5 Sweet
270ml
3 cani
2 linguri
Sare
1 lingurita
Zahar
4 linguri
Ulei de floarea-soarelui
4 linguri
3 lingurite
Programul
6 Fastbake
360ml
4 cani
3 linguri
Sare
1+1/2 lingurita
Zahar
5 lingurite
Ulei de floarea-soarelui
5 linguri
3+1/2 lingurite
Programul
7 Fastbake
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8. Retete de aluat
Rulouri de paine alba
Apa
1+1/4 cana
1 lingura
Unt topit
2 linguri
Zahar
2 linguri
Sare
1+1/2 lingurita
3+1/4 cani
1+1/2 lingurita
Programul
8 Dough
Metoda
1.
2.
3.
4.
1+1/4 cana
2 lingura
Unt topit
2 linguri
Miere
2 linguri
Zahar brun
1 lingura
Sare
1+1/2 lingurita
3+1/4 cani
1+1/2 lingurita
Programul
8 Dough
Metoda
Aceeasi ca cea de la rulourile de paine alba
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1 cana
Unt topit
cana
Zahar
cana
Ou (batut)
Sare
1 lingurita
3+3/4 cani
Scortisoara
1 lingurita
Nucsoara
lingurita
Stafide
1 cana
1+1/2 lingurita
Programul
8 Dough
Metoda
1.
2.
3.
4.
Blat pizza
Apa
1 cana
Unt topit
1 lingurita
Zahar
2 linguri
Sare
1 lingurita
2+3/4 cani
1 lingurita
Programul
8 Dough
Metoda
1.
Pre-incalziti cuptorul.
2.
Formati un aluat intins si rotund. Puneti intr-o tava unsa. Ungeti putin aluatul cu ulei.
3.
4.
5.
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9. Retete de gem
Marmelada
Suc de la portocale
3 portocale medii
Zahar conservant
1 cana
Apa
1 lingura
2 lingurite
Programul
9 Jam
Comentarii
Folositi un timp extra de fierbere daca este nevoie, in functie de marimea portocalelor si
consistenta marmeladei;
Portocalele care trebuie folosite pentru prepararea marmeladei sunt cele de Sevilla, dar acestea nu
se gasesc decat in luna Ianuarie. Daca se folosesc alt fel de portocale, adaugati pectina pentru
intarirea gemului.
2 cani
1 cana
Zahar conservant
1 cana
Suc de lamaie
3 linguri
Programul
9 Jam
Comentarii
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cana
Esenta vanilie
lingurita
Oua (batute)
3 medii
Suc de lamaie
2 lingurite
1+5/8 cana
Praf de copt
2 lingurite
Zahar pudra
1 cana
Programul
10 Cake
Metoda
1.
2.
3.
4.
cana
Esenta vanilie
lingurita
Oua (batute)
3 medii
Suc de lamaie
2 lingurite
5/8 cana
1+5/8 cana
Praf de copt
2 lingurite
Zahar
1 cana
Scortisoara macinata
lingurita
Nucsoara macinata
lingurita
Programul
10 Cake
Metoda
Urmati metoda de la reteta de mix de prajituri clasica
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900g
Apa
260 ml
1+1/3 cana
1+1/2 linguri
2 linguri
Sare
lingurita
1 lingurita
Ulei de floarea-soarelui
1+1/2 lingura
2 linguri
Zahar
3 linguri
3+1/2 linguri
3 cani
4 cani
lingurita
1 lingurita
Programul
11 Sandwich
11 Sandwich
Program
(timp)
Framantare1
Dospire1
Framantare2
Dospire2
Dospire3
Copt
Total
Tinut
(min)
(min)
(min)
(min)
(min)
(min)
(ore)
la cald
(min)
Tip paine
1Basic
20
14*
25
45
60
2:53
60
Clasica, cu coaja
10
20
15*
25
45
65
3:00
60
2French
16
40
19*
30
50
65
3:40
60
Franzela, cu
18
40
22*
30
50
70
3:50
60
3Wholewheat
25
18*
35
70
55
3:32
60
Integrala, cu
10
25
20*
35
70
60
3:40
60
4Quick
80
1:40
60
5Sweet
10
20*
30
55
50
2:50
60
Dulce, cu coaja
10
20*
30
55
55
5:55
60
6Ultra fast-1
12
11
35
0:58
7Ultra fast-2
40
0:58
8Dough
20
9Jam
20
15+
45+mixing
10Cake
10
20
30
11Sandwich
15
40
5*
Sandwich, cu
15
40
5*
coaja
coaja
30
40
1:30
20
1:20
35
70
2:50
60
25
40
50
2:55
60
25
40
55
3:00
60
60
1:00
60
coaja
12Bake
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Intrebare nr. 1
Ce ar trebui sa fac daca lama de framantare ramane in paine?
Scoateti lama cu ajutorul unor palete de plastic inainte de a felia painea. Pentru ca lama poate fi
demontata din tava, nu reprezinta o defectiune daca ramane in paine.
Intrebare nr. 2
De ce uneori painea are faina pe coaja laterala?
In unele cazuri, faina poate sa ramana neamestecata in colturile tavii de copt. Daca se intampla acest
lucru, pur si simplu acea portiune poate fi mancata sau indpartata cu un cutit.
Intrebare nr. 3
De ce nu se mixeaza aluatul? Aud motorul pornit.
S-ar putea ca tava de copt sau lama de framantat sa nu fie instalate corect. Asigurati-va ca tava este
pozitionata corect si ca a facut click pe fundul masinii de facut paine.
Intrebare nr. 4
De ce nu pot folosi timerul atunci cand folosesc lapte proaspat pentru prepararea painii?
Laptele se va altera daca ramane pentru prea mult timp neutilizat in masina. Ingrediente proaspete
precum oua si lapte nu trebuie folosite atunci cand doriti sa amanati momentul inceperii automate a
prepararii painii.
Intrebare nr. 5
De ce trebuie sa adaug ingredientele intr-o anumita ordine?
Acest lucru este necesar pentru ca masina sa amestece ingredientele in cel mai eficient mod posibil. De
asemenea, in felul acesta, drojdia nu intra in contact direct cu lichidele, ceea ce este esential.
Intrebare nr. 6
Daca am setat masina sa aiba gata painea dimineata, de ce se aud zgomote de la masina noaptea
tarziu?
Masina trebuie sa porneasca atunci cand timpul de intarziere s-a scurt, pentru ca painea sa fie gata la ora
dorita si setata anterior. Sunetele sunt produse de motor, in timpul framantarii painii. Este o operatiune
normala, nu o defectiune
Intrebare nr. 7
Lama este blocata in tava de copt. Dupa ce am copt paine, cum o scot?
Acest lucru se poate intampla. Lasati sa curga apa calda sau fierbinte peste lama, si aceasta se va
debloca. Daca nu se intampla acest lucru, lasati in apa calda timp de 30 de minute.
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Intrebare nr. 8
Pot spala tava de copt in masina de spalat vase?
Nu. Tava de copt si lama trebuie spalate manual.
Intrebare nr. 9
Ce se intampla daca las painea coapta in masina?
E recomandat sa lasati painea timp de o ora, daca aplicati functia keep warm.
Daca depasiti aceasta perioada painea se poate umezi, pentru ca aburul nu are unde sa se evapore.
Scoateti si lasati sa se raceasca pe un suport de sarma.
Intrebare nr. 10
De ce a fost framantat aluatul doar partial? De ce nu a fost mixat complet?
Aluatul poate fi prea greu sau prea uscat. Ingredientele pot sa fi fost introduse in ordine gresita sau tava
si lama incorect asamblate.
Intrebare nr. 11
De ce nu a crescut painea?
Se poate ca drojdia sa fi fost expirata sau sa nu fi fost adaugata deloc. De asemenea, daca nu s-a realizat
mixarea completa a ingredientelor, acest lucru se poate intampla.
Intrebare nr. 12
De ce nu pot seta un timp mai mare de 13 ore de amanare a inceperii programului? Care e timpul
minim cu care poate fi amanat ciclul de pregatire a painii?
Timpul maxim de intarziere este de 13 ore, incluzand timpul de coacere. De ex, setarea 1 (basic small)
are un ciclu de 3:20. Acesta poate fi intarziat sa inceapa cu maxim 9:40. Timpul minim de amanare este
de 10 minute.
Intrebari despre ingrediente si retete
Intrebare nr. 13
Cand stiu ca trebuie sa adaug stafide, nuci, etc la restul compozitiei?
Se aude un semnal sonor pentru a semnala faptul ca puteti adauga fructele in timpul celui de-al doilea
ciclu de framantat.
Intrebare nr. 14
De ce painea este umeda? Ce pot face?
Umiditatea poate afecta aluatul. Adaugati inca o lingura de faina. De asemenea, altitudinile mari pot
avea acelasi efect. Scadeti cantitatea de drojdie cu lingurite si cantitatea de zahar si/sau lapte/apa.
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Intrebare nr. 15
De ce painea creste si apoi scade brusc sau crapa?
Painea se poate sa fi crescut prea mult. Pentru a reduce aceasta, reduceti cantitatea de drojdie si/sau
cresteti cantitatea de sare.
Intrebare nr. 16
Pot folosi retele mele preferate de paine (cu drojdie traditionala) in masina de facut paine?
Da, dar va trebui sa incercati de mai multe ori pana veti obtine cantitatea optima de ingrediente.Sa nu
depasiti niciodatat cantitatea de 5 cani de ingrediente uscate in total.
Intrebare nr. 17
Este important ca ingredientele sa fie la temperatura camerei inainte de a le introduce in tava de
copt?
Da, chiar daca amanati timpul de incepere al procesului (Apa trebuie sa aiba temperatura intre 21 si 28
grade C).
Intrebare nr. 18
De ce variaza painile in dimensiune si greutate? Painile integrale sunt intotdeauna mai mici. Gresesc
cu ceva?
Nu, este normal ca painile din faina integrala sa fie mai grele si mai mici de cat painea clasica sau cea
frantuzeasca. Faina integrala este mai grea decat cea alba, deci nu va creste atat de mult in procesul de
copt. Acelasi lucru este valabi.l pentru painea cu fructe, ovaz, etc.
Intrebare nr. 19
Pot amesteca inainte drojdia cu apa?
Nu, drojdia trebuie tinuta uscata si pusa in tava ultima, deasupra fainii; acest lucru este deosebit de
important, mai ales in cazul in care alegeti sa amanati inceperea procesului.
Intrebare nr. 20
De ce se formeaza o gaura la baza painii?
Gaura se formeaza datorita lamei de framantat
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HEINNER este marca inregistrata a companiei Network One Distribution SRL. Celelalte branduri,
denumirile produselor sunt marci nregistrate ale respectivilor deintori.
Nicio parte a specificatiilor nu poate fi reprodusa sub orice form sau prin orice mijloc, utilizata
pentru obtinerea unor derivate precum traduceri, transformari sau adaptari, fara permisiunea
prealabila a companiei NETWORK ONE DISTRIBUTION.
Copyright 2013 Network One Distibution. All rights reserved.
http://www.heinner.com, http://www.nod.ro
Acest produs este proiectat si realizat in conformitate cu standardele si normele Comunitatii Europene
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BREAD MAKER
www.heinner.com
Model: BM-950
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I.
INTRODUCTION
Please read this instruction manual carefully before using it and kee it for later information
This manual is conceived for ofering you all of the necessary info regarding instalation, using
and maintenance of the machine. For a correctly and safely use of the machine, please, read
this manual before instalation and using.
II.
PACKAGE CONTENTS
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The use of any electrical appliance requires the following of basic common sense safety rules.
Primarily there is danger of personal injury and secondly the danger of damage the property and
the appliance. These are indicated in the text by the following two conventions:
WARNING: Danger of personal injury
IMPORTANT: Damage to the appliance
In addition we offer the following essential safety advice.
1.
2.
Do not let the mains lead hang over the edge of a worktop where a child could reach it.
3.
Check that the voltage on the rating plate of your appliance corresponds with your house
electricity supply which must be A.C. (Alternating Current). If the socket outlets in your home are
not suitable for the plug supplied with this appliance, the plug should be removed and the
appropriate one fitted.
4.
5.
6.
To protect against electrical shock, do not immerse cord or plug in water or other liquid.
7.
The mains lead should reach from the socket to the base unit without straining the connections.
8.
WARNING: Do not touch hot surfaces. Use over mitts or oven gloves when removing the hot bread
pan. Do not cover the steam vent openings under any circumstances.
9.
10. Extreme caution must be observed when moving an appliance with hot contents.
11. Do not use Breadmaker for storage purposes nor insert any utensils, as they may create a fire or
electric shock hazard.
12. Do not use use the appliance with wet or moist hands.
13. If the mains lead of this appliance is damaged do not use it.
14. Do not let the lead run across an open space e.g. between a low socket and table. Do not let the
lead run across a cooker or toaster or other hot area which might damage the cable.
15. If faulty, please return this unit to authorized service, the repaird must be done by authorized
people only.
16. Never allow a child to operate this appliance. Children are vulnerable in the kitchen particularly
when unsupervised and if appliances are being used or cooking is being carried out. Teach children
to be aware of dangers in the kitchen, warm them of the dangers of reaching up to areas where
they cannot see properly or should not be reaching.
17. The use of accessory attachments not recommended by the manufacturer may cause damage to
the Breadmaker.
18.
Do not place the appliance on or near heat sources such as gas or electric stove ovens, or
burners.
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19. To avoid damaging the appliance, do not place the baking pan or any object on the top of the unit.
20. Do not clean with scouring pads. Do not wash the baking pan, kneading blade measuring cup or spoon in
a dishwasher.
21. The baking pan must be in place prior to switching on the appliance.
22. Always remove the plug from the socket whenever the machine is not in use, when attaching accessory
parts, cleaning the machine or whenever a disturbance occurs. Pull on the plug, not the cable.
23. WARNING: THIS APPLIANCE MUST BE EARTHED
24. Should the fuse in the 13 amp plug require changing a 13 amp BS1362 fuse must be fitted.
25. The plug removed from the mains lead, if severed, must be destroyed as a plug with bared flexible cord
is hazardous if engaged into a live socket outlet.
IV.
Before first use, please take a few minutes to read this instruction book and to find a place to keep it handy
for reference. Pay particular attention to the safety instructions.
1.
2.
3.
4.
5.
6.
In manufacture it is necessary to lightly grease some parts of the appliance. This may result in the unit
emitting some vapour when first used, this is normal.
V.
A Fruit and Nut beep signals when extra ingredients can be added so they don't get chopped
by the kneading blade.
There is a crusty setting to create that extra crusty loaf (certain programs only).
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VI.
The recipes in this booklet have been thoroughly tested to ensure best results. On the same
time it is recommended to respect the indication from special bread floor package.
1. Always add ingredients in the order they are listed in the recipe.
2. Accurate measuring of ingredients is vital. Do not use large amounts.
VII.
COMPONENTS
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Display window
Start: Press to start for approx 1 second, a beep program sounds and the colon (:) flashes and the
program starts;
Stop: Press to stop for approx 2 seconds. When the breadmaker is switched on beep sounds to
confirm;
Menu Buton: For choosing the bread making from the list 1 to 12;
Loaf size button: The loaf size defaults to crusty. For loaves (2lb and 2.5lbs) press loaf size once.
1.
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4. Quick (1:40):
For white bread that is required in a shorter time. Bread baked on this setting is
usually smaller with a dense texture;
8. Dough (1:30):
This setting only makes the dough and will not bake the final bread. Remove the
dough and shape it to make bread rolls, pizza, etc. Any dough can be prepared on
this setting. Do not exceed 1kg (2lb) of combined ingredients;
9. Jam (1:20):
Use this setting for making jam from fresh fruits and marmalade. Do not increase the
quantity or allow the recipe to boil over the pan into baking chamber. Should this
happen, stop the machine immediately. Remove the pan carefully, allow cooling a
little and cleaning thoroughly;
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1.
2.
3.
Measure ingredients:
Measure the ingredients required and add them all into the pan in the order listed.
See later section 'Measuring your ingredients');
When adding the yeast to the baking pan, take care that the yeast does not come
into contact with the water or any other liquid, as it will start to activate
immediately;
Use tepid water 21-28C;
4.
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5.
Plug in:
Plug into the power supply. The bread maker will automatically be set to basic
bread menu and normal time;
Every time you press a button you will hear a beep to confirm;
6.
Select program:
Choose the desired setting from the list by pressing the Menu button;
7.
Select weight:
Press Loaf size button to choose between crusty and small/large. The setting
defaults to crusty when the bread maker is switched on;
8.
Select color:
Choose desired crust color by pressing color button;
9.
10. Start:
Press the Start Stop button to start the machine. The remaining time will count
down in one minute increments;
11. Progress:
The breadmaker will automatically proceed through the programmed stages as
shown in the 'Baking cycle times' section. If the breadmaker has a program
selected that has a second kneading process, beeps sound to inform that fruits
and/or nuts may be added,
It is possible that steam will escape through the vents during baking, this is
normal;
12. Finish:
When the program is completed and the bread is baked the display shows 0:00
and the beeper will sound;
13. Keep warm:
The keep warm function will circulate hot air for a further 60 minutes on most
settings (see 'Baking cycle times' section). For best results, remove the baking
pan and loaf within this period or when the initial program is completed. 10
beeps will be heard when the keep warm period is finished;
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Occasionally the
kneading blade will stay in the loaf. Wait until the loaf is cool and then remove
the blade with a wooden or plastic utensil to avoid damage to the non-stick
surface
16. Always unplug the appliance after use:
Do not open the lid whilst the bread maker is operating as this will affect the
quality of the bread, especially its ability to rise properly. Only open the lid when
the recipe needs you to add additional ingredients, see recipes;
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Decide when you want the bread to be ready and calculate the difference in time between now
and then. For example, if you want a loaf at 8am, and it is now 7:30 p.m., the difference is 12
hours;
2.
Enter this time by pressing 'Time T' and 'Time S' buttons. Arrows will move time up or down in
10-minute increments. After you have pressed Start, the colon will flash.
3.
If you have selected the wrong time press stop for 2 seconds. The timer will go back to the
program time, repeat step 1 and 2
4.
The timer delay is up to a maximum of 13 hours. This is when the bread will be ready to be
removed from the machine, see page 8 item 14 'Remove the food';
Beeper:
The beeper sounds:
1.
2.
during the second kneading cycle of certain programs to indicate that cereals, fruit, nuts or
other ingredients can be added;
3.
4.
Power interruption
After a brief power supply failure
If the program has not yet reached rise 1, press start and the program will continue using the
automatic repeat function; If it has gone beyond this point the process must be started from
the very beginning. The ingredients will have to be discarded and you must start again with
fresh ingredients;
For best results place bread on a wire rack and allow to cool for 15-30 minutes before slicing.
Use an electric knife or a sharp knife with a serrated blade for even slices; Store unused bread
tightly covered in a plastic bag at room temperature for up to three days. If weather is hot and
humid, store in the refrigerator overnight;
For longer storage (up to one month), place bread in a tightly covered container in the freezer;
If you store the bread in the refrigerator, leave it out to bring it to room temperature before
serving.
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Since homemade bread has no preservatives it tends to dry out and become stale faster than
commercially made bread;
Leftover slightly hardened bread may be cut into 1.3 cm (half inch) or 2.5 cm (1 inch) cubes and used in
favourite recipes to make croutons, bread pudding or stuffing.
2.
Exterior : Wipe the lid and outer body of the unit with a damp cloth or slightly dampened
sponge;
3.
Interior : Use a damp cloth or sponge to wipe the interior of the bread maker;
4.
Baking pan : Clean the baking pan with warm water, soap is not necessary. Avoid scratching
the non-stick surface. Dry it thoroughly before placing it back in the baking chamber;
5.
Do not wash the baking pan, measuring cup, spoon or kneading blades in the dishwasher;
6.
Do not soak the baking pan for long periods as this could interfere with the working of the
drive shaft;
7.
If the paddle becomes stuck in the bread pan, pour hot water over it and allow to soak for 30
minutes. This will enable you to remove the paddle more easily;
8.
Do not use any of these when cleaning : paint thinner, benzene, steel wool pads, polishing powder,
chemical dust cloth.
Special care for the non-stick finish:
Avoid damaging the coating. Do not use metal utensils such as spatulas, knives or forks; The
coating may change colour after long use, this is only caused by moisture and steam and will
not affect the performance of the unit or quality of your bread
The hole in the center of the kneading blade should be cleaned, then add a drop of cooking oil and
replace it on the spindle in the baking pan. This will prevent sticking of the blade;
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It is often said that cooking is an art relying on the creativity of the chef while baking bread is much
more of a science.
This means that the process of combining flour, water and yeast results in a reaction that produces
bread. You have to remember that when the ingredients combine with each other they produce a
specific result.
Read the following information carefully to gain a better understanding of the importance that each ingredient
plays in the bread making process;
XI. INGREDIENTS
All-purpose flour is a blend of refined hard and soft wheat flours especially suitable for making
cake. This type of flour should be used for recipes in the cake/quick bread section
Bread flour is a high gluten/protein flour that has been treated with conditioners that give
dough a greater suitability for kneading. Bread flour typically has a higher gluten concentration
than all-purpose flour, however, depending on different milling practices, this may vary. Strong
plain flour or bread flour is recommended for use with this bread maker;
Whole wheat flour/whole meal flour is milled from the entire wheat kernel which contains the
bran and germ and makes it heavier and richer in nutrients than while flour. Breads made with
this flour are usually smaller and heavier than white loaves.
To overcome this whole wheat flour/whole meal flour can be mixed with Bread flour or strong
plain flour to produce a high light textured bread
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Self-rising flour
Self-rising flour contains unnecessary leavening ingredients that will interfere with bread and cake
making. It is not recommended for use.
Bran
Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains
separated from flour by sifting or bolting. They are often added in small quantities to bread for
nutritional enrichment, heartless and flavor. They are also used to enhance the texture of bread.
Oatmeal
Oatmeal comes from rolled or steel-cut oats. They are used primarily to enhance flavor and texture
Other ingredients
Yeasts (active dry yeast):
Yeast through a fermentation process produces gas (carbon dioxide) necessary to make the bread
rise. Yeast must be able to feed on sugar and flour carbohydrates in order to produce this gas. Fast
action granular yeast is used in all recipes that call for yeast
There are basically three different types of yeast available, fresh, traditional dry active and fast
action. It is recommended that fast action yeast be used.
Fresh or compressed cake yeast is not recommended as they will produce poor results. Store yeast
according to manufacturers instructions. Ensure your yeast is fresh by checking its expiration
date. Once a package or can of yeast is opened it is important that the remaining contents be
immediately resealed and refrigerated as soon as possible for future use. Often bread or dough,
which fails to rise, is due to stale yeast being used
The following test can be used to determine whether your yeast is stale and inactive:
1.
2.
Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the surface;
3.
Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed;
4.
The mixture should foam and produce a strong yeast aroma. If this does not occur, discard
mixture and start again with another packet of dried yeast.
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Sugar
Sugar is important for the color and flavor of breads. It is also food for the yeast as it is part of
the fermentation process. Artificial sweeteners cannot be used as a substitute for sugar as the
yeast will not react properly with them;
Salt
Salt is necessary to balance the flavor of breads and cakes, as well as for the crust color that
develops during baking. Salt also limits the growth of yeast so the amounts shown in the
recipes should not be increased. For dietary reasons it may be reduced, however, your baking
may suffer;
Liquids/ milk
Liquids such as milk or a combination of powdered milk and water can be used when making
bread. Milk will improve flavor provide a velvety texture and soften the crust, while water
alone will produce a crispier crust. Some liquids call for juice (orange, apple, etc) to be added
as a flavor enhancer.
Note: For most recipes we suggest the use of dry skimmed milk.
Eggs
Eggs add richness and a velvety texture to bread doughs and cakes;
Sunflower oil
Shortens or tenderizes the texture of yeast breads. Butter or margarine can be used as a
substitute. If butter or margarine is used direct from the refrigerator it should be softened for
easier blending during the mixing cycle t;
Baking powder
Baking powder is a raising agent used in cakes. This type of raising agent does not require
rising time before baking as the chemical reaction works when liquid ingredients are added;
Bicarbonate of soda
Bicarbonate of soda is another raising agent not to be confused or substituted for baking
powder. It also does not require rising time before baking as the chemical reaction works
during the baking process;
Measuring ingredients
The key and most important step when using your bread maker is measuring your ingredients
precisely and accurately. It is extremely important to measure each liquid and dry ingredient
properly or it could result in a poor or unacceptable baking result. The ingredients must also
be added into the baking pan in the order that they are given in each recipe
Liquid and dry measurements are done somewhat differently and are as follows:
Liquid measurements
Use the cup provided. When reading amounts, the measuring cup must be placed on a
horizontal flat surface and viewed at eye level (not on an angle). The liquid level line must be
aligned to the mark of measurement. A 'guesstimate' is not good enough as it could throw out
the critical balance of the recipe.
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Dry measurements
Dry measurements (especially flours) must be done using the measuring cup provided. The
measuring cup is based on the American standard 8 fluid oz cup - British cup is 10 fluid oz. Dry
measuring must be done by gently spooning ingredients into the measuring cup and then once
filled, leveling off with a knife. Scooping or tapping a measuring cup will pack the ingredients
and you will end up with more than is required. This extra amount could affect the balance of
the recipe. Do not sift the flour, unless stated;
When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar, salt, powered milk,
honey, molasses) the measuring spoon which is provided must be used
Measurements must be level, not heaped as this small difference could throw out the critical
balance of the recipe;
Your breadmaker produces delicious baked goods with ease. This machine requires only that
you carefully follow the recipe instructions. In basic cooking, normally 'a pinch of this and a dash
of that' is fine but not for breadmakers. Using an automatic breadmaker requires you accurately
measure each ingredient for best results.
ATENTION!
The bread flour quantity can never exceed 620g on any program. If the added bread flour quantity
exceeds 620g, the motor may jam or there can appear other failures.
Ingredient temperatures
All ingredients, including the machine and pan, and especially liquids (water or
milk), should be warmed to room temperature 21 C (70 F).
If ingredients are too cold, below 10 C (50 F), they will not activate the yeast.
Extremely hot liquids, above 40 C (104 F), may kill the yeast;
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Beat 1 large egg and 1 tablespoon of water together, brush generously. Note: apply only to doughs
before baking;
Brush melted butter over just baked bread for a softer tender crust;
Milk glass
For a softer, shiny crust, brush just baked bread with milk or cream
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a glaze consistency and drizzle
over raisin bread or sweet breads;
Poppy/Sesame/Caraway seed/Oatmeal
Sprinkle your choice of these seeds generously over just glazed bread
Other tips
Place all recipe ingredients into the baking pan so that yeast is not touching any liquid; After
completing the process of making dough in your bread maker, typically when letting dough
rise outside the bread maker, allow 30 minutes or until dough doubles in size. Dough should
be lightly greased and covered with grease proof paper and a dry towel. It should be placed in
a warm area free from drafts;
Humidity can cause problems, therefore humidity and high altitudes require adjustments. For
high humidity, add an extra tablespoon of flour if consistency is not right. For high altitudes,
decrease yeast amount by approximately teaspoon, and decrease sugar and/or water or
milk slightly; When recipes call for a 'lightly floured surface', use about 1 to 2 tablespoons of
flour on the surface. You may want to lightly flour your fingers or rolling pin for easy dough
manipulation; If the dough you are rolling shrinks back, let it rest covered for a few minutes
before rolling again; Dough may be wrapped in plastic and stored in a freezer for later use.
Bring the dough to room temperature before using;
The DOUGH setting is great for mixing, kneading and proofing (allowing dough to rise) richer
dough like croissant doughs. Use the automatic bread maker to prepare this dough so all you
need to do is shape and bake it according to your recipe;
When you let dough 'rest' and 'rise' according to a recipe, place it in a warm, draught-free
area. If the dough does not double in size, it may not produce a tender product
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Other tips
After 5 minutes of kneading, open the lid and check the dough consistency. The
dough should form a soft, smooth ball. If too dry, add liquid. If too wet, add flour (
to tablespoon at a time)
XII. RECIPES
Retete
All of the following recipes use this same general method :
1.
2.
3.
4.
5.
6.
When bread is done, remove pan from unit using even mitts.
7.
Remove bread from baking pan (and kneading blade from bread if necessary).
8.
9.
2lb
water
1+1/8cup
1+1/2cups
2+1/2tbsp
4tbsp
Sunflower oil
2+1/2 tbsp
4 tbsp
Suger
2+1/4 tbsp
3 tbsp
Salt
1+1/4tsp
2tsp
3cups
4cups
1+1/4tsp
1+1/4tsp
Use setting
1Basic
1Basic
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Softgrain bread
1.5 lb
2 lb
Water
1+1/8 cup
1+1/2cup
2+1/2 tbsp
4 tbsp
Sunflower oil
2+1/2 tbsp
4 tbsp
Sugar
2+1/4 tbsp
3 tbsp
Salt
1+1/4 tsp
2 tsp
3 cups
4 cups
1+1/4 tsp
1+1/4 tsp
Use setting
1 Basic
1 Basic
2 lb
Water
1+1/8 cup
1+1/2 cup
2+1/2 tbsp
3 tbsp
Sunflower oil
2+1/2 tbsp
3 tbsp
Sugar
2+1/4 tbsp
2+1/2 tbsp
Salt
1+1/2 tsp
2 tsp
3 cups
4 cups
Dried marjoram
1+1/2 tsp
2 tsp
Dried basil
1+1/2 tsp
2 tsp
Dried thyme
1+1/2 tsp
1+1/2 tsp
1+1/4 tsp
1+1/4 tsp
Use setting
1 Basic
1 Basic
Brown loaf
1.5 lb
Water
1 cup
2 lb
1+1/2 cup
2 tbsp
3 tbsp
Sunflower oil
2 tbsp
3 tbsp
Sugar
2+1/2 tbsp
4 tbsp
Salt
1+1/4 tsp
2 tsp
3 cups
4 cups
1+1/4 tsp
1+1/2 tsp
Use setting
1 Basic
1 Basic
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2lb
Water
1cup
1+1/4cup
2tbsp
2+1/2tbs
Sugar
1tbsp
2tbsp
Salt
1/2tsp
1tsp
Onion granules
1+1/2tbsp
2tbsp
1cup
1+1/2cups
3cups
4cups
1+1/2tsp
1+3/4tsp
Use setting
1 Basic
1 Basic
Raisin bread
1.5lb
2lb
Water
1+1/4cup
1+1/2cup
3tbsp
4tbsp
Sunflower oil
3tbsp
4tbsp
Sugar
2tbsp
3tbsp
Salt
Cinnamon
Strong white bread flour
1+1/2tsp
3/4tsp
1+1/2tsp
2 tsp
1tsp
2tsp
1+1/2tsp
2tsp
Raisins*
5/8cup
3/4cup
Using setting
1Basic
1Basic
2lb
Water
1 cup
1+1/3 cups
2+1/2tbsp
3tbsp
Sunflower oil
2+1/4 tbsp
3 tbsp
Sugar
1+1/4 tbsp
1+1/2 tbsp
Salt
1+1/4 tsp
1+1/2 tsp
1+1/2 tsp
2 tsp
3 cups
4 cups
1+1/4 tsp
1+1/2 tsp
Sun-dried tomatoes
3/8 cup
1/2 cup
Using setting
1 Basic
1 Basic
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Malt loaf
1.5lb
2lb
Water
1cup
1+1/4cup
Salt
1 tsp
1 tsp
Sunflower oil
2 tsp
3 tbsp
Black treacle
1+1/2 tbsp
2+1/2 tbsp
Malt extract
2 tbsp
3 tbsp
Plain flour
3cups
4cups
1 tsp
1+1/4 tsp
Sultanas
1/2 cup
3/4 cup
Using setting
1 Basic
1 Basic
2 lb
Water
1 cup
1+1/4 cup
2 tbsp
2+1/2 tbsp
Sugar
1 tbsp
1+1/4 tbsp
Salt
1 tsp
1+1/4 tsp
Sunflower oil
1 tbsp
1+1/2 tbsp
3 cup
4 cup
1 tsp
1+1/4 tsp
Using setting
2 French
2 French
2lb
Water
1+1/8cup
1+5/8 cup
1+1/2 tbsp
3 tbsp
Sunflower oil
2 tbsp
3 tbsp
Brown sugar
2+1/2 tbsp
3+1/2 tbsp
Salt
1+1/4 tsp
1+1/2 tsp
3cups
4cups
1+1/4 tsp
1+1/2 tsp
1x100mg
1x100mg
Using setting
3 Whole wheat
3 Whole wheat
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Granary loaf
1.5 lb
2 lb
Water
1+1/8cup
1+5/8cup
2 tbsp
3 tbsp
Sunflower oil
2 tbsp
3 tbsp
2+1/2 tbsp
5 tbsp
Salt
1+1/4 tsp
2 tsp
3cup
4cup
1+1/4 tsp
1 tsp
Vitamin C tablet
Using setting
1x100mg
3 Whole wheat
2tbsp
Milk
1tbsp
Mashed banana
1cup
Egg
Walnutschopped
1/2cup
Lemon
1tsp
Ingredients group 2
Plain flour
1+1/2cup
Bicarboante of soda
1/2tsp
Baking powder
1/4tsp
Sugar
1/2cup
Salt
1/4tsp
Using setting
4Quick
Method
1.
2.
3.
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1cup
Eggbeaten
Sunflower oil
1/2tsp
Golden syrup
2tbsp
Sugar
1/4cup
Salt
1tsp
Plain flour
2cup
Porridge powder
1cup
Baking powder
1/2tsp
Bicarboante of soda
1/2tsp
Using setting
4Basic
5.Sweet
Mixed fruit loaf
1.5lb
2lb
Water
1+1/8cup
1+1/3cup
2+1/2tbsp
3tbsp
Sunflower oil
2+1/2tbsp
3tbsp
Sugar
1/4tbsp
1/3tbsp
Salt
1+1/4tsp
1+1/2tsp
3cup
4cup
Nutmeg
3/4tsp
1tsp
1+1/4tsp
1+1/2tsp
1/2 cup
2/3cup
Using setting
5Sweet
5Sweet
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Chocolate bread
1.5lb
2lb
Water
1cup
1+1/2cup
Egg (beaten)
1medium
1medium
1tbsp
1+1/2tbsp
Sunflower oil
1tbsp
1+1/2tbsp
Sugar
1/2cup
3/4cup
Salt
1/2tsp
1tsp
Walnutsshopped
1/4cup
2+1/8cup
3cup
Cocoa powder
1/2cup
3/4cup
1tsp
1+1/2tsp
Using setting
5Sweet
5Sweet
270ml
3cup
2tbsp
Salt
1tsp
Sugar
4tsp
Sunflower oil
4tbsp
3tsp
Using setting
6 Fastbake
360ml
4cup
3tbsp
Salt
1+1/2tsp
Sugar
5tsp
Sunflower oil
5tbsp
3+1/2tsp
Using setting
7 Fastbake
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1+1/4cup
1tbsp
Buttermelted
2tbsp
Sugar
2tbsp
Salt
1+1/2tsp
3+1/4cup
1+1/2tsp
Using setting
8Dough
Method
1.
2.
3.
4.
5.
6.
1+1/4cup
2tbsp
Buttermelted
2tbsp
Honey
2tbsp
Brown Sugar
1tbsp
Salt
1+1/2tsp
3+1/4cup
1+1/2tsp
Using setting
8Dough
Method
Follow method given for white rolls.
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1cup
Buttermelted
1/4cup
Sugar
1/4cup
Eggbeaten
Salt
1tsp
3+3/4cup
Cinnamon
1tsp
Nutmeg
1/4tsp
Raisins
1cup
Using setting
8Dough
Method
1.
2.
3.
4.
Pizza base
Water
1cup
Buttermelted
1tbsp
Sugar
2tbsp
Salt
1tsp
2+3/4cup
1tsp
Using setting
8Dough
Method
1.
Pre-heat oven.
2.
Shape into a flat round shape. Place on a greased baking tray. Brush lightly with oil.
3.
4.
5.
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3medium
Preserving sugar
1cup
Water
1tbsp
Pectin if needed
2tsp
Using setting
9Jam
Comments
Use extra bake time if needed according to set of the marmalade and the size of
the oranges.
Remove the paddle with tongs before pouring the marmalade into the jars.
Seville oranges should be used for marmalade but are only available in January.
2cup
1cup
Preserving sugar
1cup
Lemon juice
3tsp
Using setting
9Jam
Comments
Use tongs to remove the paddle before pouring the jam into prepared jars.
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3/4cup
Vanilla essence
1/4tsp
Eggbeaten
3 medium
Lemon juice
2tsp
Ingredients group2
Plain flour
1+5/8cup
Baking powder
2tsp
Caster sugar
1cup
Using setting
10Cake
Method
1.
2.
3.
4.
3/4cup
Vanilla essence
1/4tsp
Egg
Lemon juice
2tsp
5/8cup
Ingredients group2
Plain flou
1+5/8cup
Baking powder
2tsp
Sugar
1cup
Ground cinnamon
1/4tsp
Ground nutmeg
1/4tsp
Using setting
10Cake
Method
Follow method given for standard cake mix.
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2lb
Water
260ml
1+1/3cups
Butter (melted)
1+1/2tbsp
2tbsp
Salt
1/2tsp
1tsp
Sunflower oil
1+1/2tbsp
2tbsp
Sugar
3tbsp
3+1/2tbsp
3 cup
4cup
3/4tsp
1tsp
Using setting
11Sandwich
Knead1
(min)
Rise1
(min)
Knead2
(min)
Rise2
(min)
Rise3
(min)
Bake
(min)
Total
(hours)
Keep
Warm
(min)
1Basic 1.5lb
20
14*
25
45
60
2:53
60
Basic 2 lb
10
20
15*
25
45
65
3:00
60
2French 1.5lb
16
40
19*
30
50
65
3:40
60
French 2lb
18
40
22*
30
50
70
3:50
60
3Wholewheat
1.5lb
25
18*
35
70
55
3:32
60
Wholewheat 2lb
10
25
20*
35
70
60
3:40
60
4Quick
80
1:40
60
5Sweet 1.5lb
10
20*
30
55
50
2:50
60
Sweet 2lb
10
20*
30
55
55
5:55
60
6Ultra fast-1
12
11
35
0:58
7Ultra fast-2
40
0:58
8Dough
20
9Jam
20
15+
45+mixing
10Cake
10
20
30
11Sandwich 1.5lb
15
40
5*
Sandwich 2lb
15
40
5*
Program no.
(time)
Bread type
12Bake
30
40
1:30
20
1:20
35
70
2:50
60
25
40
50
2:55
60
25
40
55
3:00
60
60
1:00
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Question 10
What will happen if I leave the finished bread in the baking pan?
Whilst still in the breadmaker for the first hour after baking is complete the bread 'keeps warm' to
prevent it becoming 'soggy'. Leaving the bread in the breadmaker after the keep warm period may
result in a 'soggy' loaf of bread as excess steam (moisture) would not be able to escape. Remove and
allow to cool on a wire rack after baking to prevent this.
Question 11
Why did the dough only partially mix? Why didn't it mix completely?
The dough may be too heavy or dry. Also the kneading blade or baking pan may not be inserted
properly. Ingredients may have been added in the wrong order.
Question 12
Why didn't the bread rise?
The yeast could be bad past it's sell by date or possibly no yeast was added at all. Also, if the mixing was
not complete rising problems could develop.
Question 13
Why can't the delayed finish be set for more than 13 hours? What is the minimum time a cycle may
be delayed?
The maximum length of delay is 13 hours including the total cycle time. For excample. Setting 1 (basic
small) has a cycle time of 3:20. This start is delayed by a maximum of 9:40. The minimum length of delay
for each setting is 10 minutes. The delay clock increases and decreases in increments of 10 minutes.
Questions about ingredients and recipes
Question 14
How do I know when to add raisins, nuts, etc. to the bread?
There is a beeper tone to signal that you may add raisins, nuts etc. during the second kneading cycle.
Note: See 'Baking cycle times' chart for 'Add nuts & raisins' time.
In some cases, ingredients can be broken up during the initial kneading cycle. Each recipe indicates the
best time to add fruit and nuts to the dough.
Question 15
How come my bread comes out too moist? What can I do?
Humidity may affect the dough. Add an extra tablespoon of flour. Also, high altitiude may have the
same effect. Decrease the amount of yeast by teaspoon and decrease the sugar and/or water/milk
slightly.
Question 16
Why do I get air bubbles at the top of the bread?
This can be caused by using too much yeast. Decrease the yeast by tsp.
Question 17
Why does my bread rise and then collapse or crater?
The bread may be rising too much. To reduce the rate of rising reduce the amount of yeast and/or
increase the amount of salt.
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Question 18
Can I use my favourite bread recipes (traditional yeast bread) in my bread machine?
Yes, but you will need to experiment to get the right proportion of ingredients. Become familiar with the
unit and make several loaves of bread before you begin experimenting. Never exceed a total amount of
5 cups dry ingredients (that includes the total amount of flour, oats, oatmeal, bran). Use the recipes in
this book to help determine the ratio to dry ingredients to liquid and amounts of yeast, sugar, salt and
oil/butter/margarine to use. We advise creating your own bread recipes using the basic mode, then
progress to the others using the Banking cycle times chart as a guide.
Question 19
Is it important for ingredients to be at room temperature before adding them to the baking pan?
Yes, even when the delay timer is being used. (Water must be between 21 C and 28 C).
Question 20
Why do the loaves vary in height and weight? Wheat/whole wheat breads are always shorter.
Something wrong?
No. It is normal for Whole Wheat and Wholemeal breads to be shorter and denser than Basic or French
breads. Whole Wheat and Wholemeal flour are heavier than white bread flour therefore they don't rise
as much during the bread making process.
This is alos true for bread containing fruit, nuts oats and
bran.
Question 21
Can I premix the yeast with water?
No, the yeast must be kept dry and put into the baking pan last, above the flour, this is especially
important when the delay timer is being used.
Question 22
Why is there a large hold in the base of the bread?
This hole has been created by the kneading blade. Sometimes this hole is larger than normal. This is
because the dough has rested to the side of the blade after the second kneading cycle - normal with
bread makers. You could position the dough evently in the base of the pan.
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XV.
PROBLEM
The Bread Maker Machine Will Not Start
Cause 1: The appliance is not plugged in correctly to power outlet.
Solutions: Always plug appliance correctly into 230-240 volt power outlet.
66
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PROBLEM
The Loaf of Bread is Small or Out of Shape
Cause: Too much flour was used.
Solution: Measure flour carefully. Spoon flour into measuring cup being careful not to pack down. Level
cup off with a knife.
PROBLEM
Bread Rose too high, Touching the Lid
Cause 1: Weather very hot and/or humid.
Solution: Do not bake bread in the machine until the weather is cooler and/or less humid.
Cause 2: Too much or wrong type of yeast used.
Solution: Measure yeast carefully. Active dry yeast is recommended for all recipes in this booklet.
PROBLEM
Bread Did Not Bake Thoroughly
Solution: Do not open lid during final rising and baking cycle.
Cause 1: Lid was opened during baking.
Cause 2: Ingredients were not measured correctly.
Solution: Measure carefully, remembering to level off all cup and spoon measurements of dry ingredients.
Cause 3: Machine is being used in a very cold room.
Solution: Only use appliance in warm location.
Cleaning and Storage
Disconnect the machine from power outer and allow it cool down completely before you start to clean it.
1.
Clean the inside of the machine with a damp, slightly soapy dish cloth. Wipe over again
with a clean damp cloth to remove any of the soapy residue.
2.
To clean the Bread Pan. Rub the inside and outside of the pan with a damp cloth. Kneading
Bar: If the kneading bar is difficult to remove from the axle, soak the bread pan in water
beforehand.
3.
Lid and window: Clean the lid and machine inside outside with a slightly damp cloth.
Note: DO NOT use abrasive or strong household cleaners as these will damage the non-stick
surface of the Bread Maker.
67
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HEINNER is a registered trademark of Network One Distribution SRL. Other brands and product
names are trademarks or registered trademarks of their respective holders.
No part of the specifications may be reproduced in any form or by any means or used to make any
derivative such as translation, transformation, or adaptation without permission from NETWORK
ONE DISTRIBUTION.
Copyright 2013 Network One Distibution. All rights reserved.
www.heinner.com,
http://www.nod.ro
http://www.heinner.com, http://www.nod.ro
This product is in conformity with norms and standards of European Community
68
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www.heinner.com
BM-950
: 220-240V~50Hz
: 700W
69
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I.
,
.
,
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II.
70
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III.
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VI.
.
a.
1.
2.
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VII.
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1.
2.
3.
4.
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74
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IX.
1.
(3:00 2:53) :
. , ,
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2.
(3:50 3:40):
For the baking of light weight bread such as French bread which has a crisper crust and
light texture;
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(3:40 3:32):
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4.
(1:40) :
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75
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12. (1:00):
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76
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5.
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Basic Bread ;
6.
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Loaf Size, /.
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14. :
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78
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83
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.
:
1 1 .
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Poppy/Sesame/Caraway seed/Oatmeal
Sprinkle your choice of these seeds generously over just glazed bread
, .
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84
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XII.
- :
1.
2.
(21-28 ).
3.
4.
5.
6.
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7.
( )
8.
9.
1.
680g
900g
1+1/8
1+1/2
2+1/2
2+1/2
2+1/4
1+1/4
1+1/4
1+1/4
1Basic
1Basic
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680g
900g
1+1/2
2+1/2
1+1/4
1+1/4
1+1/2
1 Basic
1 Basic
680g
900g
1+1/8
1+1/2
2+1/2
2+1/2
2+1/4
2+1/2
1+1/2
1+1/2
1+1/2
1+1/2
2
1+1/2
1+1/4
1+1/4
1 Basic
1 Basic
680g
900g
1+1/4
2+1/2
1/2 lingurita
1+1/2
1+1/2
1+1/2
1+3/4
1 Basic
1 Basic
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680g
900g
1+1/4
1+1/2
1+1/2
1+1/2
5/8
1 Basic
1 Basic
680g
900g
1+1/3
2+1/2
2+1/4
1+1/4
1+1/2
1+1/4
1+1/2
1+1/2
1+1/4
1+1/2
3/8
1 Basic
1 Basic
680g
900g
1+1/4
1+1/2
2+1/2
1+1/4
1/2
1 Basic
1 Basic
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2.
680g
900g
1+1/4
2+1/2
1+1/4
1+1/4
1+1/2
1+1/4
2 French
2 French
680g
900g
1+1/8
1+5/8
1+1/2
2+1/2
3+1/2
1+1/4
1+1/2
1+1/4
1+1/2
()
1x100mg
1x100mg
3 Wholewheat
3 Wholewheat
3.
680g
900g
1+1/8
1+5/8
2+1/2
1+1/4
1+1/4
()
3 Wholewheat
1x100mg
3 Wholewheat
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4. (l Quick)
1
()
()
1+1/2
4 Quick
1.
1.
2.
2.
3.
()
1/2
4 Quick
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5.
680g
900g
1+1/8
1+1/3
2+1/2
2+1/2
1/4
1/3
1+1/4
1+1/2
lingurita
1+1/4
1+1/2
2/3
5 Sweet
5 Sweet
* .
680g
900g
1+1/8
1+1/3
2+1/2
2+1/2
1/4
1/3
1+1/4
1+1/2
1+1/4
1+1/2
2/3
5 Sweet
5 Sweet
* .
6. Fastbake
270ml
6 Fastbake
90
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8.
1+1/4
1+1/2
3+1/4
1+1/2
8 Dough
1.
2.
..
3.
4.
20-25 .
5.
6.
15-20 190C
1+1/4
1+1/2
3+1/4
1+1/2
8 Dough
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3+3/4
1+1/2
8 Dough
1.
8-12 . .
2.
( ).
3.
30 min.
4.
2+3/4
8 Dough
1.
2.
. .
.
3.
15 .
4.
5.
220 0C .
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9.
9 Jam
, ;
, ,
;
Sevilla,
. ,
.
400g
, ;
, ,
Sevilla,
. ,
.
400g.
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10.
1
()
1+5/8
10 CakeUsing setting
10Cake
1.
1 .
2.
2 .
3.
4.
()
5/8
1+5/8
10 Cake
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11.
680g
900g
260 ml
1+1/3
1+1/2
1+1/2
3+1/2
XIII.
* , .
()
1 ()
()
()
()
(min)
()
()
(.)
1Basic
20
14*
25
45
60
2:53
60
10
20
15*
25
45
65
3:00
60
16
40
19*
30
50
65
3:40
60
18
40
22*
30
50
70
3:50
60
3 -
25
18*
35
70
55
3:32
60
10
25
20*
35
70
60
3:40
60
80
1:40
60
10
20*
30
55
50
2:50
60
10
20*
30
55
55
5:55
60
6 -1
12
11
35
0:58
7-2
40
0:58
20
20
15+
45+
10
10
20
30
11
15
40
5*
15
40
5*
12
30
40
1:30
20
1:20
35
70
2:50
60
25
40
50
2:55
60
25
40
55
3:00
60
60
1:00
60
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XIV.
nr. 1
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nr. 2
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.
nr. 3
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. ,
.
nr. 4
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nr. 5
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.
nr. 6
,
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nr. 7
, ?
. ,
. , 30 .
96
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nr. 8
?
. .
nr. 9
?
keep warm.
, , .
.
nr. 10
? ?
.
.
nr. 11
?
.
nr. 12
- 13 :
?
13 ore, . ,
1 (basic small) 3:20 .
9:40 . 10 .
nr. 13
, , , .. ?
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nr. 14
? ?
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.
/ /.
nr. 15
?
. ,
/ .
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nr. 16
( ) ?
, .
5 .
nr. 17
?
, (
21 28 C).
nr. 18
? , -.
?
, - -.
-, -. .
nr. 19
?
, , ;
, .
nr. 20
?
.
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!!
, :
.
99
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KENYRST
www.heinner.ro
Modell: BM-950
Kenyrst
Kapacits: 750-900g
Szn: fehr
100
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I.
BEVEZETS
II.
A CSOMAGOLS TARTALMA
Kenyrst + tartozkok
Felhasznli kziknyv
Jtllsi tanstvny
101
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Brmely elektromos kszlk hasznlata a kvetkez biztonsgi intzkedsek betartst teszi szksgess.
Fennll a szemlyes srls s a kszlk meghibsodsnak veszlye. Ezek a kockzatok a kvetkez
cmszavak alatt vannak lerva:
FIGYELEM: Szemlyi srls kockzata
FONTOS: A kszlk meghibsodsa.
A kszlk hasznlata eltt olvassa el figyelmesen az utastsokat.
1.
2.
Hasznlat eltt gyzdjn meg arrl, hogy a kszlk cmkjn jelzett feszltsgrtk megfelel az n
hztartsban lv elektromos hlzat feszltsgrtknek.
3.
4.
5.
6.
A tzveszly, ramts
folyadkba.
7.
8.
FIGYELEM: Ne rintse meg a forr felleteket. A kenyr kivtelekor hasznljon konyhai kesztyt. Ne
takarja le a pra kivezet nylsokat.
9.
102
18. A hibs termkeket a legkzelebbi szervizbe kell visszakldeni. A termket csak szakkpzett szemlyek
javthatjk.
www.heinner.com
A legels hasznlat eltt olvassa el ezt a kziknyvet s tartsa meg a ksbbiekre. Szenteljen megfelel figyelmet
a biztonsgi elrsoknak.
Az els hasznlatnl hasznljon kevs olajat, vajat vagy margarint, kenje be a stednyt s tegye be resen
10 percig (az Extrabake programon.
V.
A KENYRST GPRL
A Fruit and Nut (Gymlcs s di) spols azt jelzi, hogy hozz lehet adni a keverkhez s a keverlapt nem
tri ssze.
Az extra-crust (kemnyebb hj) opcival a kenyrnek vastagabb hja fog slni (csak bizonyos programoknl).
103
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VI.
RECEPTEK
A kziknyvben megadott receptek csak tjkoztat jellegek. Ajnlott elolvasni a kenyrsthz hasznlt liszt
hasznlati utastsait.
VII.
FELPTS
Kever lapt
stedny
St kamra
Mrkanl
A kenyr szne
A kenyr mrete
Stop/Start
Kapcsol
Id fel/le
Men
104
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Kijelz
Color: A kivlasztott stsi fokozatot (sznt) mutatja;
1.
105
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4. Quick (Gyors)(1:40):
A fehr kenyr gyors elksztsre. Ezen a programon kszlt kenyr kisebb s tmrebb;
8. Dough (Dagaszts)(1:30):
Ez a program a tszta elksztsre szolgl s nem a vgtermk ellltsra;
A tsztt majd felhasznlhatja lngosok, pizzk, stb.stsnl
Ezen a belltson brmilyen tsztt el lehet lltani. Ne haladja meg az 1kg.-ot.
9. Jam (Dzsem)(1:20):
Ez a bellts dzsemek s marmaldk ksztsre hasznlhat friss gymlcsbl;
Ne haladja meg a mennyisget s ne hagyja tlfni;
Amennyiben ez megtrtnik kapcsolja ki a stt. Vegye ki a stednyt s hagyja lehlni,
majd mossa ki.
106
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12.
Bake (Sts)(1:00):
Ez a bellts csak stsre alkalmazhat valamint a kivlasztott stsi mdok
megnvelhet;
ideje
X.
A KENYRST HASZNLATA
1.
Vegye ki a stednyt:
Emelje fel a fedelet s emelje ki a fogantyjtl a stednyt, az ra jrsval
ellenttes irnyban forgatva el;
Tegye a stednyt a munkaasztalra;
Az ednyt a gpen kvl kell megtlteni hozzvalkkal, hogy ne kerljenek a gp
belsejbe s vegyk fel a megfelel hmrskletet;
2.
A keverlapt felszerelse:
Helyezze be s nyomja le a keverlaptot;
3.
A hozzvalk kimrse:
Mrje ki a hozzvalkat s adja az ednybe a receptben megadott sorrend szerint;
Az leszt hozzadsakor gyzdjn meg, hogy az nem rintkezik a vzzel vagy
brmely ms folyadkkal, mert azonnal elkezd kelni;
Hasznljon langyos vizet (21-28C);
4.
A stedny behelyezse:
Tegye a helyre a stednyt s forgassa el az ramutat jrsval megegyez
irnyban;
Tegye fel a fedt;
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5.
Csatlakoztassa a dugaszba:
A stgp automatikusan a Basic Bread programra s norml idre van belltva;
Minden alkalommal, mikor megnyom egy gombot spol hang hallatszik;
6.
Vlassza ki a programot:
A Menbl vlassza ki a kvnt belltst;
7.
Vlassza ki a tmeget:
Nyomja meg a gombot hogy kivlassza a ropogs s kicsi/nagy opcit;
Az alapbellts a crusty (ropogs);
8.
Vlassza ki a sznt:
Vlassza ki a kenyr hjnak a kvnt sznt a Color gomb megnyomsval;
9.
10. Start:
A kszlk bekapcsolshoz nyomja meg a Start/Stop gombot;
A htralev idt percekben szmolja vissza
11. A sts:
A stgp automatikusan veszi sorba a megadott programokat, a "Stsi ciklus"
rszben lertak szerint;
Ha a gpet egy msodik dagasztsi programra lltottk be, egy spsz jelzi, hogy
hozz lehet adni a gymlcsket s a dikat;
A sts alatt pra tvozhat a gpbl. Ez normlis;
12. Befejezs:
A program vgn a kijelzn 0:00 jelenik meg s spol hang hallatszik;
13. Melegen tarts:
A melegen tarts funkcival meleg leveg ramlik a gpben mg 60 percig (lsd
a Stsi ciklus rszt);
A legjobb minsg elrsre vegye ki a stednyt s a kenyeret a program
vgn;
A melegen tarts program vgn 10 spol hang hallatszik
14. Vegye ki a stednyt:
Nyomja meg a stop gombot;
Nyissa ki a fedelet
FIGYELEM: A kenyr kivtelekor hasznljon konyhai kesztyt (a gp nagyon forr).
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Megjegyzs: szobahmrsklet:
A kszlk a hmrskletek szles skljn mkdik, azonban a kenyr mretben klnbsgek lehetnek kis vagy
nagyobb szobahmrskleten;
A javasolt szobahmrsklet 15 s 34C.
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Az idzt hasznlata:
Amennyiben a kenyeret ksbb szeretn megstni vagy msnap reggelre szeretn elkszlni, hasznlja a
ksleltetst. A ksleltets belltsa maximlisan 13 ra lehet. Ellenrizze a funkci elrhetsgt a
Stsi ciklus rszben. Ezt a ksleltets funkcit ne hasznlja olyan romland sszetevk esetben.
mint a tojs vagy a tej.
1.
2.
3.
4.
Hangriaszts:
Hangjelzs hallhat amikor:
1.
2.
a msodik dagasztsi ciklus utn, amikor a tovbbi sszetevk, pl. gymlcsk, gabona
hozzadsa kvetkezik;
3.
a program lejr;
4.
ram megszakts
Hirtelen rammegszakts esetn
ha a program nem rte el az 1 fzist, nyomja meg a Start gombot s folytatdni fog;
amennyiben azt a pontot meghaladta, a folyamatot ellrl kell kezdeni. A stednyt ki kell
rteni s j sszetevket kell tenni;
A legjobb minsg elrsre tegye a kenyeret egy fm tartra s szeletels eltt 15 - 30 percig
hagyja hlni;
A nem hasznlt kenyeret tegye egy jl zrd zacskba szobahmrskleten hrom napig. Ha a
szoba hmrsklete meleg s nedves, tegye htbe a kenyeret;
Hosszabb ideig val trolsra a kenyeret tegye egy fedvel elltott trolba s fagyassza le;
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Mivel a hzi kszts kenyr nem tartalmaz tartstszert, hamarabb szrad s romlik;
Tisztts s karbantarts
Figyelem: az ramts elkerlsre tisztts eltt hzza ki a dugaszbl!
1.
2.
3.
4.
Stedny: a stednyt meleg vzben mossa meg, nem szksges mosszer. Ne karcolja meg
az edny ragadsmentes fellett. Mieltt visszatenn a kszlkbe szrtsa meg teljesen;
5.
6.
7.
Ha a keverlapt beragad ntsn r forr vizet s hagyja 30 percig, ezt kveten knnyen
tisztthat;
8.
A keverlaptot meg kell tiszttani majd egy csepp olajat adni hozz, majd vissza kell tenni a st
ednybe. Ez megakadlyozza a keverlapt beragadst;
111
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A kszlk trolsa:
A trols eltt minden alkatrszt jl szrtson meg, a fedl ablakn lev prt is trlje le. Csukja le a fedelet s ne
helyezzen r semmit.
Megjegyzs: NE hasznljon srol anyagokat vagy vegyszereket, mert a ragadsmentes felletet megrongljk.
Ennek a kijelentsnek az alapja a liszt, a vz, az leszt reakcija, amely vgtermke a kenyr.
Emlkezzenek vissza, hogy az sszetevk keveredsvel sajtos vgtermk keletkezik.
A folyamat megrtshez s a minl jobb minsg kenyr ellltshoz olvassa el figyelmesen az utastsokat;
XI. HOZZVALK
Ez a tpus liszt finomra rlt bzalisztet s kemnyebb (nehz) bzalisztet tartalmaz. A legtbb
stemny s torta, valamint a gyors kenyr elksztshez alkalmas.
A teljes kirls liszt a bza hjt, csrjt is tartalmazza, s ettl nehezebb s tpanyagokban
gazdagabb lesz. Az ilyen lisztbl kszlt kenyerek nehezebbek s kisebbek, mint a fehr kenyerek.
Amennyiben ezt a jelensget el szeretn kerlni keverje a teljes kirls lisztet fehr liszttel vagy
kznsges liszttel.
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Keltet liszt
Ez a tpus liszt a kelshez szksges anyagokat tartalmaz, amelyek reakciba lpnek a kenyr s a
stemnyek sszetevivel. Ennek a hasznlata nem ajnlott.
Csraliszt
Ez a fajta liszt a bza vagy az rpa kls hjbl kszlt, a kznsges liszttl szitlssal vlasztjk szt.
Ezt a lisztet csak kis mennyisgben alkalmazzk, csupn klnleges zt s llagot adva a kenyrnek.
Egyb sszetevk
lesztk (szrtott leszt):
A kereskedelemben hrom fle leszt kaphat: nyers, szraz s gyors leszt. A gyors leszt
hasznlata ajnlott.
Nem ajnlott a nyers leszt hasznlata. Az lesztt a gyrt ltal feltntetett utastsok szerint
kell trolni s ellenrizze idnknt a szavatossgi idejt. Amikor kinyit egy csomagot, fontos,
hogy a megmaradt lesztt azonnal zrja le s tegye a htbe. Sokszor elfordul, hogy a tszta
nem kel meg, mert lejrt vagy nem megfelelen trolt lesztt hasznlt .
6.
Keverjen el a vzben egy kanl cukrot majd szrjon r egy kevs lesztt;
7.
8.
A keverk habos s ers lesztszag kell legyen Ha ez nem trtnik meg dobja el az lesztt s
vegyen egy j csomagot.
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Cukor
Folyadkok/tej
Tojs
Napraforg olaj
Az leszts kenyr llagt befolysolja. Helyettesteni lehet vajjal vagy margarinnal. Ha a htbl
kivett margarint vagy vajat hasznl, szobahmrskletre kell melegteni;
Stpor
A stport a stemnyek stsnl hasznljk, hogy azok felnjenek a sts alatt. Nem mindig
szksges felnnie a tsztnak;
Szdabikarbna
A hozzvalk kimrse
A stgp hasznlatnak kulcsa az sszetevk pontos kimrsben ll. Nagyon fontos, hogy a
folykony s szraz sszetevket pontosan kimrje, klnben nem kvnt vgeredmnyhez
vezethet. Az sszetevk adagolsnak sorrendje is nagyon fontos.
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Hasznlja a gppel szlltott mrcsszt. A mennyisgek leolvassnl a csszt egy stabil egyenes
felletre kell helyezni s szemmagassgban kell leolvasni. A folyadk szintje a mrce beosztsval kell
megegyezzen. A szemmel mrt mennyisg nem ad megfelel vgeredmnyt.
Ezeket az sszetevket (klnsen a lisztet) a gppel szlltott mrcsszvel kell kimrni. A cssze
amerikai standard szerint kszlt, 8 folyadk oz - az angol standard 10fl oz. A szraz sszetevk
kimrst figyelmesen kell elvgezni, a mrkanllal adagolni a csszbe, majd ha megtelt egy
kssel lesimtani a felesleget. Ha a csszben lev anyagokat kzzel nyomkodjuk le, ez a tmeg
nvelshez vezet s nem tartjuk be a receptet. A lisztet ne szitlja, csak ha a receptben kri;
A kisebb mennyisg folyadkok vagy szraz sszetevk kimrshez (pl. leszt, cukor, s, tejpor,
mz, melasz, stb.), a gppel szlltott mrkanalat kell hasznlni.
A stgppel nagyon knnyen el lehet kszteni az zletes stemnyeket. Mindehhez csak be kell
tartania a receptet. ltalban vve a mindennapos fzsnl egy kicsi ez-egy kicsi az adja meg az
tel zt, de nem a stgpnk esetben. Ebben az esetben a megadott mennyisgeket szigoran
be kell tartani.
FIGYELEM!
Brmely program esetben a liszt mennyisge nem haladhatja meg a 620g-ot. Amennyiben 620g-nl
nagyobb mennyisget hasznl, a gp motorja lellhat s megsrlhet.
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Specilis kenyrmzak
Profi kinzetet adnak a kenyrnek. A kenyr tovbbi feljavtsra vlasszon az albbi mzak kzl:
Tojsmz
Verjen fel egy nagy tojst egy kanl vzzel s egy ecsettel kenje meg a kenyeret. A mzat a sts
eltt kell felkenni;
Vajmz
A frissen slt s kivett kenyeret kenje meg olvasztott vajjal, hogy a hja megpuhuljon;
Tejes mz
A frissen slt kenyr hjt puhbb s fnyesebb teheti ha tejbe mrtott ecsettel megkeni a
kenyeret.
Cukormz
Keverjen el egy cssze porcukrot 1 vagy 2 kanl tejjel s kenje meg az des stemnyt vagy
mazsols kenyeret;
Mk/Szezmmag/Kmnymag/Zabpehely
Egyb tancsok
A tszta elksztse utn hagyja az lesztt a gpen kvl reaglni 30 percig, amg a dupljra n. A
tsztt meg kell kenni s stpaprral vagy egy tiszta trlkzvel letakarni. Meleg helyre, huzattl
tvol kell elhelyezni;
A nedvessg s a magassg befolysolhatja a receptet, ezrt meg kell vltoztatni azt. Nagy
nedvessg esetn, ha a tszta tl nedves tegyen mg egy kanl lisztet a tszthoz. Ha nagyon
felntt cskkentse az leszt mennyisgt 1/4 kiskanllal s cskkentse a cukor s/vagy vz/tej
mennyisgt is;
Ha a recept megkvnja, szrja meg a tsztt liszttel. A tszta knnyebb kezelshez lisztezze meg a
kezt vagy az eszkzket, amivel dolgozik;
Ha a kinyjtott tszta visszahzdik, hagyja nhny percig pihenni mieltt jra kinyjtan;
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A hozzvalk hmrsklete
Ha az sszetevk hmrsklete 10 C (50 F) alatt van, az leszt nem tud erjedni. A 40C (104F) feletti
folyadkok tnkreteszik az lesztt;
Egyb tancsok
A dagaszts utn 5 percre nyissa fel a fedelet s ellenrizze a tszta llagt. Egy sima s puha labda kell
keletkezzen. Ha tl szraz, adjon hozz vizet. Ha tl nedves, adjon hozz lisztet (egyszerre csak egy
kanllal).
XII. RECEPTEK
Receptek
Minden receptnl a kvetkez mdszert kell alkalmazni:
1.
2.
3.
4.
Vlassza ki a programot;
5.
6.
7.
8.
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Kenyrreceptek
1. Norml kenyrreceptek
Klasszikus fehr kenyr
680g
Vz
Zsrtalantott tejpor
Napraforg olaj
Cukor
S
Fehr bzaliszt
Gyors leszt
Program
900g
1+1/8 cssze
2+1/2 kanl
2+1/2 kanl
2+1/4 kanl
1+1/4 kiskanl
3 cssze
+1/4 kiskanl
1Basic
Barna kenyr
680g
900g
Vz
Zsrtalantott tejpor
Napraforg olaj
Cukor
S
Fehr bzaliszt
Gyors leszt
Program
1 cssze
2 kanl
2 kanl
2+1/2 kanl
1+1/4 kiskanl
3 cssze
1+1/4 kiskanl
1 Basic
1+1/2 cssze
4 kanl
4 kanl
3 kanl
2 kiskanl
4 cssze
1+1/4 kiskanl
1Basic
1+1/2 cssze
3 kanl
3 kanl
4 kanl
2 kiskanl
4 cssze
1+1/2 kiskanl
1 Basic
900g
1+1/8 cssze
2+1/2 kanl
2+1/2 kanl
2+1/4 kanl
1+1/2 kiskanl
3 cssze
1+1/2 kiskanl
1+1/2 kiskanl
1+1/2 kiskanl
1+1/4 kiskanl
1 Basic
1+1/2 cssze
3 kanl
3 kanl
2+1/2 kanl
2 kiskanl
4 cssze
2 kiskanl
2 kiskanl
1+1/2 kiskanl
1+1/4 kiskanl
1 Basic
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900g
1 cssze
2+1/2 kanl
1 kanl
1/2 kiskanl
1+1/2 kanl
1 cssze
3 cssze
1+1/2 kiskanl
1 Basic
1+1/4 cssze
2+1/2 kanl
2 kanl
1 kiskanl
2 kanl
1+1/2 cssze
4 cssze
1+3/4 kiskanl
1 Basic
900g
+1/4 cssze
3 kanl
3 kanl
2 kanl
1+1/2 kiskanl
kiskanl
3 cssze
1+1/2 kiskanl
5/8 cssze
1 Basic
1+1/2 cssze
4 kanl
4 kanl
3 kanl
2 kiskanl
1 kiskanl
4 cssze
2 kiskanl
cssze
1 Basic
Mazsols kenyr
680g
Vz
1
Zsrtalantott tejpor
Napraforg olaj
Cukor
S
Fahj
Fehr bzaliszt
Gyors leszt
Mazsola*
Program
900g
1 cssze
2+1/2 kanl
2+1/4 kanl
1+1/4 kanl
1+1/4 kiskanl
1+1/2 kiskanl
3 cssze
1+1/4 kiskanl
3/8 cssze
1 Basic
1+1/3 cssze
3 kanl
3 kanl
1+1/2 kanl
1+1/2 kiskanl
2 kiskanl
4 cssze
1+1/2 kiskanl
cssze
1 Basic
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Komls kenyr
680g
Vz
S
Napraforg olaj
Cukor
Koml kivonat
Liszt
Gyors leszt
Mazsola*
Program
900g
1 cssze
1 kiskanl
2 kiskanl
1+1/2 kanl
2 kanl
3 cssze
1/4 kiskanl
1/2 cssze
1 Basic
1+1/4 cssze
1 kiskanl
3 kiskanl
2+1/2 kanl
3 kanl
4 cssze
1+1/4 kiskanl
cssze
1 Basic
2. Francia kenyrrecept
Francia kenyr
680g
Vz
Zsrtalantott tejpor
Cukor
S
Napraforg olaj
Fehr bzaliszt
Gyors leszt
Program
900g
1 cssze
2 kanl
1 kanl
1 kiskanl
1 kanl
3 cssze
1 kiskanl
2 French
1+1/4 cssze
2+1/2 kanl
1+1/4 kanl
1+1/4 kiskanl
1+1/2 kanl
4 cssze
1+1/4 kiskanl
2 French
900g
1+1/8 cssze
1+1/2 kanl
2 kanl
2+1/2 kanl
1+1/4 kiskanl
3 cssze
1+1/4 kiskanl
1x100mg
3 Wholewheat
1+5/8 cssze
3 kanl
3 kanl
3+1/2 kanl
1+1/2 kiskanl
4 cssze
1+1/2 kiskanl
1x100mg
3 Wholewheat
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Gabonakenyr
680g
Vz
Zsrtalantott tejpor
Napraforg olaj
Finom barna cukor
S
Barna gabonaliszt
Gyors leszt
C vitamin tabletta
Program
900g
1+1/8 cssze
2 kanl
2 kanl
2+1/2 kanl
1+1/4 kiskanl
3 cssze
1+1/4 kiskanl
3 Wholewheat
1+5/8 cssze
3 kanl
3 kanl
5 kanl
2 kiskanl
4 cssze
1 kiskanl
1x100mg
3 Wholewheat
cssze
kiskanl
Program
4 Quick
Mdszer
1.
2.
3.
A kt keverket
tegye a stednybe
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Zabpelyhes kenyr
Tej
1 cssze
Tojs (felvert)
Napraforg olaj
1/2 kanl
2 kanl
Cukor
cssze
1 kiskanl
Liszt
2 cssze
Zabpehely
1 cssze
Stpor
1/2 kiskanl
Szda bikarbna
kiskanl
Program
4 Quick
5. Stemny receptek
Gymlcskenyr
680g
900g
Vz
1+1/8 cssze
1+1/3 cssze
Zsrtalantott tejpor
2+1/2 kanl
3 kanl
Napraforg olaj
2+1/2 kanl
3 kanl
Cukor
1/4 kanl
1/3 kanl
1+1/4 kiskanl
1+1/2 kiskanl
Fehr bzaliszt
3 cssze
4 cssze
Szerecsendi
kiskanl
1 kiskanl
Gyors leszt
1+1/4 kiskanl
1+1/2 kiskanl
cssze
2/3 cssze
Program
5 Sweet
5 Sweet
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Csokis kenyr
680g
900g
Vz
1 cssze
1+1/2 cssze
Tojs (felvert)
1 kzepes
1 kzepes
Zsrtalantott tejpor
1 kanl
1+1/2 kanl
Napraforg olaj
1 kanl
1+1/2 kanl
Cukor
cssze
cssze
1/2 kiskanl
1 kiskanl
Di (darlt)
1/4 cssze
Fehr bzaliszt
Kaka
Gyors leszt
Program
2+1/8 cssze
cssze
1 kiskanl
5 Sweet
3 cssze
cssze
1+1/2 kiskanl
5 Sweet
6. Fastbake receptek
Kis fehr kenyr
Vz
270ml
Fehr bzaliszt
3 cssze
Zsrtalantott tejpor
2 kanl
1 kiskanl
Cukor
4 kanl
Napraforg olaj
4 kanl
Gyors leszt
3 kiskanl
Program
6 Fastbake
7. Fastbake receptek
Nagy fehr kenyr
Vz
360ml
Fehr bzaliszt
4 cssze
Zsrtalantott tejpor
3 kanl
1+1/2 kiskanl
Cukor
5 kiskanl
Napraforg olaj
5 kanl
Gyors leszt
3+1/2kiskanl
Program
7 Fastbake
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8. Tsztareceptek
Fehr kenyr tekercsek
Vz
1+1/4 cssze
Zsrtalantott tejpor
1 kanl
Vaj (olvadt)
2 kanl
Cukor
2 kanl
1+1/2 kiskanl
Fehr bzaliszt
3+1/4 cssze
Gyors leszt
1+1/2kiskanl
Program
8 Dough
Mdszer
1.
2.
3.
4.
5.
6.
Teljes kirls
kenyr tekercsek
Vz
1+1/4 cssze
Zsrtalantott tejpor
2 kanl
Vaj (olvadt)
2 kanl
Mz
2 kanl
Barna cukor
1 kanl
1+1/2 kiskanl
3+1/4 cssze
Gyors leszt
1+1/2kiskanl
Program
8 Dough
Mdszer
Ugyanaz, mint a fehr kenyr tekercseknl
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Fonott kiflik
Vz
1 cssze
Olvadt vaj
cssze
Cukor
cssze
Tojs (felvert)
1 kiskanl
Fehr bzaliszt
3+3/4 cssze
Fahj
1 kiskanl
Szerecsendi
kiskanl
Mazsola
1 cssze
Gyors leszt
1+1/2kiskanl
Program
8 Dough
Mdszer
1. A tsztt ossza el 8-12 darabba. Formzza s laptsa meg.
2.
3.
4.
Ssse
Pizzalap
Vz
Vaj (olvadt)
Cukor
S
Fehr bzaliszt
Gyors leszt
Program
1 cssze
1 kiskanl
2 kanl
1 kiskanl
2+3/4 cssze
1 kiskanl
8 Dough
Mdszer
1. Melegtse el a stt.
2.
Nyjtson ki egy megfelel mret lapot. Tegye egy kikent tepsibe A tsztt kenje meg kevs olajjal.
3.
4.
Tegye r a felttet.
5.
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9. Dzsemreceptek
Marmald
Narancsl
Reszelt narancshj
Cukor
Vz
Szksg esetn pektin
Program
3 kzepes narancs
2
1 cssze
1 kanl
2 kiskanl
9 Jam
Megjegyzsek
A lekvrhoz Sevilla narancsot hasznljon, ezeket csak janurban lehet kapni. Ha ms narancsot
hasznl pektint kell hozzadni, hogy megfelel srsget kapjon
2 cssze
1 cssze
1 cssze
3 kiskanl
9 Jam
Megjegyzsek
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3/4 cssze
Vanlia esszencia
kiskanl
Tojs (felvert)
3 kzepes
Citroml
2 kiskanl
A hozzvalk 2. csoportja
Liszt
1+5/8 cssze
Stpor
Porcukor
Program
2 kiskanl
1 cssze
10 Cake
Mdszer
1. Egy ednybe keverje ssze az 1. csoport hozzvalit;
2.
3.
4.
3/4 cssze
kiskanl
3 kzepes
2 kiskanl
5/8 cssze
1+5/8 cssze
2 kiskanl
1 cssze
kiskanl
kiskanl
10 Cake
Mdszer
Olvassa el a klasszikus stemny elksztsi mdszert
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900g
260 ml
1+1/2 kanl
1/2 kiskanl
1+1/2 kanl
3 kanl
3 cssze
1+1/4 kiskanl
11 Sandwich
1+1/3 cssze
2 kanl
1 kiskanl
2 kanl
3+1/2 kanl
4 cssze
1 kiskanl
11 Sandwich
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Program
(Id)
Dagaszts 1
keleszts
Dagaszts 2
Keleszts
Keleszts
Sts
sszesen
Melegen
(perc)
(perc)
(perc)
(ra)
tart
(perc)
(perc)
(perc)
(perc)
Kenyrtpus
1Basic
20
14*
25
45
60
2:53
60
Klasszikus, hjas
10
20
15*
25
45
65
3:00
60
2 Francia
16
40
19*
30
50
65
3:40
60
Vekni, hjas
18
40
22*
30
50
70
3:50
60
3 Teljes bza
25
18*
35
70
55
3:32
60
Teljes kirls,
10
25
20*
35
70
60
3:40
60
4 Gyors
80
1:40
60
5 Sweet - des
10
20*
30
55
50
2:50
60
des, hjas
10
20*
30
55
55
5:55
60
6Ultragyors-1
12
11
35
0:58
7Ultragyors-2
40
0:58
8 Dough -
20
hjas
30
40
1:30
Dagaszts
9 Jam -Dzsem
20
15+
45+kevers
20
1:20
10 Cake - Stemny
10
20
30
35
70
2:50
60
11 Sandwich -
15
40
5*
25
40
50
2:55
60
15
40
5*
25
40
55
3:00
60
60
1:00
60
Szendvics
Szendvics, hjas
12 Bake - Sts
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1. krds:
Mit tegyek, ha a keverlapt a kenyrben marad?
Vegye ki a keverlaptot egy manyag lapt segtsgvel a kenyr felszeletelse eltt. Mivel a keverlapt
nem vehet ki a stednybl, ez nem jelent meghibsodst.
2. krds:
Mirt van a kenyr oldaln liszt?
Bizonyos esetekben a liszt nem keveredik el megfelelen s a st edny szln marad. Ebben az esetben
egy kssel a lisztes rsz eltvolthat.
3. krds:
Mirt nem keveredik a tszta? A motor beindult.
A st edny vagy a keverlapt nincs jl beszerelve. Gyzdjn meg, hogy jl beszerelte azokat, egy
kattan hangot kell halljon.
4. krds:
Mirt nem hasznlhatom az idztt ha friss tejet teszek a tszthoz?
A tej megromlik, ha hosszabb ideig nem hasznlja. Ha friss sszetevket, mint pl. tejet s tojst hasznl, a
sts ksleltetse nem hasznlhat.
5. krds:
Az sszetevket mirt kell bizonyos sorrendben hozzadni?
A sorrend betartsa azrt fontos, hogy az sszetevk megfelelen keveredjenek. Tovbb az leszt nem
rintkezik a folyadkokkal, ami szintn nagyon fontos.
6. krds:
Ha a gpet reggelre lltottam, mirt hallok zajt jszaka?
A gp beindul amikor a ksleltets ideje lejrt, hogy a kenyr a krt idre megsljn. A hangokat a motor
adja ki dagaszts kzben. Ez normlis jelensg, nem hiba.
7. krds:
A keverlapt megakadt a st ednyben. Miutn a kenyr megslt, hogy veszem ki?
Ez elfordulhat. Engedjen meleg vizet a keverlaptra s kienged. Amennyiben nem enged ki, hagyja
meleg vzben 30 percig.
8. krds:
A st edny mosogatgpben moshat?
Nem. A st edny s keverlapt manulisan moshat.
9. krds:
Mi trtnik, ha a kenyeret a gpben hagyom?
A kenyeret ajnlott egy rn t a gpben hagyni a keep warm- melegen tart funkcival.
Amennyiben ezt az idt tllpte, a kenyr megizzad, mivel a pra nem tud eltvozni. Vegye ki a kenyeret
s hagyja lehlni egy tlcn.
10. krds:
Mirt nem dagasztdik meg egszen a tszta? Mirt nem keveredett ssze teljesen?
A tszta tl nehz vagy tl szraz. Az sszetevket nem a helyes sorrendben adta hozz, vagy a st
edny s keverlapt nem a megfelel mdon volt felszerelve.
11. krds:
A kenyr mirt nem ntt fel?
Az leszt szavatossga lejrt, vagy nem tette bele a tsztba. Megtrtnhet, hogy a hozzvalk nem
keveredtek elgg.
12. krds:
Mirt nem llthatom be a ksleltetst 13 rnl tbbre? Mennyi a minimlis ksleltetsi id?
A maximlis ksleltetsi id 13 ra, belertve a stsi idt is. Pl. az 2. bellts (basic small) ideje 3:20.
Ennek a max. ksleltetse 9:40. A minimlis ksleltetsi id 10 perc.
Krdsek a receptekrl s az sszetevkrl
13. krds:
Mikor tegyem bele a dit, mazsolt vagy egyb sszetevket a kenyrhez?
A gymlcs hozzadsnak idejt spol hang jelzi a msodik dagasztsi ciklus idejn.
14. krds:
Mirt nedves a kenyr? Mit tehetek?
A nedvessg befolysolja a tsztt. Adjon hozz egy kanl lisztet. Nha a kenyr magassga is hasonl
hatst vlt ki. Cskkentse az leszt mennyisgt kiskanllal s a cukor s/vagy tej/vz mennyisgt.
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15. krds:
Mirt van az, hogy a kenyr elbb feln, majd hirtelen sszeesik s megreped?
A kenyr tlsgosan megkelt. Ennek a cskkentsre vegyen ki az lesztbl s/vagy nvelje a s
mennyisgt.
16. krds:
Hasznlhatom a sajt ( tradicionlis lesztvel kszlt) receptjeimet?
Igen, azonban tbbszr kell prblnia, amg megkapja az sszetevk optimlis mennyisgt. Soha ne
haladja meg az 5 cssze szraz sszetev mennyisget.
17. krds:
Fontos, hogy az sszetevk szobahmrskletek legyenek?
Igen, mg akkor is, ha a ksleltetett funkcit vlasztja (A vz hmrsklete 21-28 C fok kztt kell legyen).
18. krds:
Mirt vltozik a kenyr mrete s slya? A teljes kirls lisztbl slt kenyerek mindig kisebbek. n
hibztam?
Nem, a teljes kirls lisztbl kszlt kenyerek mrete kisebb s slya nagyobb, mint a hagyomnyos vagy
francia kenyerek. A teljes kirls liszt slyosabb, mint a fehr liszt, ezrt nem n fel annyira. Ugyanez a
helyzet a gymlcs, illetve a zabpelyhes kenyrrel is.
19. krds:
Az lesztt elre sszekeverhetem a vzzel?
Nem, az lesztt szrazon kell hagyni s utolsnak kell a st ednybe rakni, ez rendkvl fontos, klnsen,
ha a ksleltetett funkcit vlasztja.
20. krds:
Mirt keletkezik lyuk a kenyr aljn?
A lyuk a keverlapt miatt keletkezik.
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KRNYEZETTUDATOS HULLADKKEZELS
n is tehet a krnyezetvdelemrt!
Krjk tartsa be a helyi szablyozsokat: az elhasznlt kszlkeket vigye egy elektromos
hulladkgyjt kzpontba.
HEINNER a Network One Distribution SRL. bejegyzett vdjegye. A tbbi mrka-, termknevek a
megfelel tulajdonosok bejegyzett vdjegyei.
A NETWORK ONE DISTRIBUTION elzetes beleegyezse nlkl az utastsok szvegnek egyetlen
rsze sem msolhat, nem vltoztathat meg, nem fordthat, nem rtkesthet, semmilyen ms
mdon nem felhasznlhat.
Copyright 2013 Network One Distibution. Minden jog fenntartva.
http://www.heinner.com, http://www.nod.ro
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AUTOMAT DO PIECZENIA
CHLEBA
www.heinner.ro
Model: BM-950
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I.
II.
WSTP
Prosz uwanie przeczyta instrukcj i zachowa ten podrcznik dla dalszych informacji.
Podrcznik ten jest zaprojektowany, aby zapewni wszystkie niezbdne instrukcje dotyczce
instalacji, uytkowania i biecego utrzymania.
Aby prawidowo i bezpiecznie korzysta z urzdzenia, prosz uwanie przeczyta niniejsz
instrukcj przed instalacj i uytkowaniem.
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1.
2. Produkt ten jest tylko do uytku domowego. Nie uywa do celw przemysowych.
3. Przed podczeniem do prdu automatu do pieczenia chleba upewnijcie si, i napicie zasilania jest
zgodne z informacjami zawartymi na ulotce produktu.
4.
5.
6.
7.
8. Przewd musi by dobrze rozcignity od gniazdka do jednostki centralnej, bez wzw i zgniece.
9. UWAGA: Nie dotyka gorcych powierzchni. Uywa rkawic kuchennych usuwajc blach z chlebem.
Nie przykrywa otwory parowe.
13.
14.
15.
16.
17.
18.
19.
20. W przypadku, gdy kabel zasilajcy jest uszkodzony, musi by zastpiony przed producenta lub przez
jego agenta serwisowego, w celu uniknicia wypadkw.
21. Urzdzenie nie moe by uywane przez osoby (w tym dzieci) o zdolnociach psychicznych,
sensorycznych lub o zmniejszonej zdolnoci umysowej, lub przez osoby niedowiadczone lub bez
wiedzy, chyba, e osoby te bd pod nadzorem lub dostan instrukcje dotyczce uytkowania
urzdzenia od osoby odpowiedzialnej o ich bezpieczestwo.
22. Uycie czci nie zalecanych przez producenta moe uszkodzi automat do pieczenia chleba
23. Nie umieszcza urzdzenia w pobliu rde ciepa jak na przykad kuchenki, piekarniki, palniki itp.
24. W celu uniknicia uszkodzenia urzdzenia nie umieszcza blachy do pieczenia lub przedmiot na
urzdzeniu.
25. Nie czyci cierk lub gbk. Nie my blachy do pieczenia, ostrza do mieszania, miarki lub yki w
zmywarce.
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Przed pierwszym uyciem naley zapozna si z niniejsz instrukcj i zachowa j na przyszo. Naley zwrci
szczegln uwag na instrukcje bezpieczestwa.
Przy pierwszym uyciu, zuyj mniej oleju, masa lub margaryny do posmarowania formy do pieczenia i piecz
pust form na 10 minut (wybierz program Extrabake).
V.
Sygna dwikowy Fruit and Nut (Owoce i orzechy) sygnalizuje kiedy skadniki te mog by dodawane, aby
unikn zgniecenia przez ostrza.
Istnieje moliwo wyboru ustawienia extra-crust (grubsza skrka) aby upieczony chleb mia grubsz skrk
(dla wybranych programw).
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VI.
O PRZEPISACH
Przepisy w tej ksiki s orientacyjne. Zaleca si przeczytanie wskazania znajdujce si na opakowaniu mki do
pieczenia chleba w automacie do pieczenia chleba.
1.
2.
VII.
CZCI SKADOWE
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Wywietlacz
20 minut)
Start: Przytrzymaj przycisk przez okoo 1 sekund, a usyszysz sygna dwikowy, a na wywietlaczu
pokae si
1.
Dla chleba czarnego i biaego. Rwnie dla chleba o rnych smakach, z zioami i rodzynkami.
2.
Do wypiekania lekkiego chleba typu buka francuska, ktry ma twardsz skrk i lekk konsystencj;
3.
To ustawienie ma duszy czas grzania, aby umoliwi pszenicy wchon wod i pcznie. Nie zaleca si
korzystania z timera do opnienia rozpoczcia programu, to moe mie wpywa na jako chleba.
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4. Quick (1:40):
Do szybkiego przygotowania biaego chleba. Chleb przygotowany w tym programie jest mniejszy i
ma gstsz tekstur;
5.
Do przygotowania chleba sodkiego, ktry ma grubsza i chrupic skrk, w wyniku spalania cukru;
6.
Fastbake - I 0058:
7.
Fastbake - II0058:
8.
Dough (01:30):
Korzystajc z tego ustawienia mona przygotowa wszystkie rodzaje ciast. Nie naley przekracza 1
kg skadnikw.
9.
Jam (1:20):
Uyj tego ustawienia do przygotowywania lub marmolady lub marmolady ze wieych owocw;
Nie naley zwiksza ilo i nie gotowa poza pojemno formy do pieczenia;
Jeli tak si stanie, naley zatrzyma urzdzenie. Zdj ostronie form do pieczenia, ostudzi i
wyczyci.
10.
Cake (2:50):
Przy uyciu tego ustawienia, urzdzenie bdzie miesza skadniki i piec je w okrelonym czasie;
Naley wymiesza skadniki oddzielnie w dwch miskach (patrz przepisy), przed wlaniem do formy
do pieczenia.
11.
12.
Bake (1:00):
Tego ustawienia naley wyskorzysta tylko w przypadku pieczenia, by zwikszy czas pieczenia w
wybranych trybach;
W przypadku tego ustawienia, minimalny czas pieczenia wynosi jedn godzin (1:00) i jest liczony w
odstpach czasowych 10 io minutowych. To ustawienie naley wyczy rcznie za pomoca przycisku stop
w procesie Extrabake;
Zaleca si sprawdzanie stanu demu co 10 minut. Naciskajc przycisk, liczba odstpach czasowych
Przy wyborze opcji Extrabake nawet po innym programie, jeli pojawia sie wiadomo H:HH na
wywietlaczu, zdejmij pokryw, yjmij pojemnic do pieczenia I pozostaw do ostygnicia na kilka minut;
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X.
1.
2.
3.
4.
Po pokryw;
5.
6.
Wybierz program:
Wybierz dane ustawienie z listy, naciskajc przycisk Menu;
7.
Wybierz wag:
Nacinij przycisk, aby wybra pomidzy chrupicy i may/ duy;
Automatyczne ustawienie jest crusty (chrupice), w momencie wczenia urzdzenia;
8.
Wybierz kolor:
Wybierz dany kolor skrki, naciskajc przycisk Color;
9.
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10. Start:
Nacinij przycisk Start / Stop, aby wczy urzdzenie;
Pozostay czas bdzie liczony w jednostkach minutowych
11. Proces:
Automat do pieczenia chleba przejdzie automatycznie
wskazano w rozdziale "Cykl pieczenia";
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Korzystanie ze stopera:
Uyj timera, jeli chcesz eby chleb by gotowy pniej, lub eby zosta przygotowany w noc i upieczony
rano. Mozna dokona maksymalnie 13 godzinne ustawienie. Sprawd, czy funkcja jest dostpna,
sprawdzajc w rozdziale "Cykl pieczenia". Nie uywaj tej opcji do przepisw, ktre zawieraj skadniki,
atwo psujce si takie jak jajka, mleko, mietana lub ser.
1.
Zdecyduj o ktrej chcesz eby chleb by gotowy i obliczy rnic czasu midzy aktualn
godzin i godzin kiedy chleb ma by gotowy. Na przykad, chcesz mie upieczony chleb jutro o
08:00, teraz jest 19:30, rnica wynosi 12 i p godziny;
2.
Wprowad ten czas naciskajc "Time T" i "Time S. Strzakami mona wybra czas w gr lub w
d, w zakresie co 10 minut. Po naciniciu przycisku Start, pojawi si komunikat (:)
3.
Jeli wybrano niewaciwy czas nacinij stop przez 2 sekundy. Zegar zostanie zresetowany i
powtrz krok 1 i 2.
4.
Maksymalny okres opnienia wynosi 13 godzin. Chleb jest gotowy do usunicia z urzdzenia,
patrz "Wyciganie formy"
2.
podczas drugiego cyklu ugniatania niektrych programw, aby wska czas, kiedy bdzie mona
doda inne skadniki, takie jak zboa, owoce, itp.;
3.
4.
jeli program nie osign jeszcze fazy 1, kliknij przycisk Start, a program bdzie kontynuowany;
Aby uzyska najlepsze wyniki, naley pooy chleb na drucianej podstawce i pozostawi do
ostygnicia na 15-30 minut przed krojeniem;
Jeeli przechowujecie chleb w lodce, przed podaniem trzeba pozwoli aby powrci on do
temperatury pokojowej.
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Poniewa domowy chleb nie zawiera konserwantw, ma tendencj do wyschnicia, a nawet moe si
zepsu szybciej ni ten kupiony;
Resztki twardego chleba mona pokroi w kostki o wielkoci 1.3 lub 2.5 cm i mona wykorzysta do
przygotowania grzanek, puddingu z chleba lub jako dodatek do rnych innych przepisw
Czyszczenie i konserwacja:
Uwaga: Aby unikn poraenia prdem elektrycznym, przed czyszczeniem, naley odczy urzdzenie od
sieci!
1.
2.
Na zewntrz: Przetrzyj pokryw i korpus urzdzenia wilgotn szmatk lub lekko wilgotn gbk
3.
4.
Forma do pieczenia: Oczy form do pieczenia ciep wod, bez detergentu. Naley unika
zarysowaniu powierzchni nieprzywierajcej. Naley j dobrze wysuszy przed umieszczeniem w
komorze pieczenia;
5.
6.
7.
Jeli mieszado hakowe zostanie zablokowane w formie do pieczenia, zala gorc wod i
pozostawi na 30 minut, po czym moe by atwo wyczyszczone;
8.
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Przechowywanie urzdzenia:
Przed odstawieniem do przechowania naley osuszy
wszystkie czci
okienku urzdzenia. Naley zamkn pokryw i nie naley ka adnych przedmiotw na wierzchu.
Uwaga: Nie naley uywa szorstkich rodkw czyszczcych lub chemicznych, ktre mogyby uszkodzi
powierzchni nieprzywierajc urzdzenia.
Informacja o skadnikach
Wskazwki do pieczenia:
Czsto mwi si, e gotowanie to sztuka oparta na kreatywnoci kucharza, podczas gdy pieczenie
chleba jest bardziej nauk.
Oznacza to, e poczenie mki, wody i drody prowadzi do reakcji, ktrej produktem jest chleb.
Naley pamita, e kiedy skadniki s poczone, wytwarzaj specyficzny efekt.
Uwanie przeczyta nastpujce informacje w celu lepszego zrozumienia znaczenia, e kady skadnik jest bardzo
wany w procesie wypieku chleba;
XI. SKADNIKI
Ten typ mki jest mieszank rafinowanej mki pszennej i twardszej (cikiej) mki pszennej.
Szczeglnie nadaje si do wypieku tortw i ciast, oraz do wypieku chleba w minut.
Mka do wypieku chleba jest mk bogat w biako / gluten, ktra zosta poddany obrbce, tak
aby atwo mona j byo wyrobi ciasto. Zazwyczaj tego typu mka ma wiksze stenie glutenu
ni zwyka mka, ale moe by rnie. Mka zwyka i mka biaa s zalecane do przygotowywania
chleba w tym urzdzeniu.
Mka razowa zawiera cae zmielone ziarno pszenicy wcznie z zarodkiem, usk i kiekami,
dlatego mka jest cisza i bogatsza w skadniki odywcze ni mka biaa. Chleby wypiekane z tego
rodzaju mki sa zazwyczaj mniejsze i cisze ni chleby biae.
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Mka, spulchniajca
Ten typ mki zawiera zbdne skadniki spulchniajce, ktre zakcaj przygotowanie chleba i ciastek.
Nie zaleca si stosowanie tego typu mki.
Mka otrbowa
mki dodaje si zwykle w niewielkich ilociach do wypieku chleba w celu dodania skadnikw
odywczych, wzbogacenia smaku i
tekstury chleba.
Patki owsiane pochodz z mielonego owsa. S one wykorzystywane w celu wzbogacenia smaku i
konsystencji chleba
Inne skadniki
Dziki fermentacji drode wytwarzaj gaz (dwutlenek wgla), ktry sprawia, e chleb ronie. Do
produkcji tego gazu, drode musz wej w reakcj z cukrem
drode granulowane stosuje si w wikszoci receptur, w ktrych potrzebny jest zaczyn ciasta.
Istniej trzy rodzaje drody dostpne na rynku: wiee drode, suche drode i drode
tradycyjne szybko dziaajce. Zaleca si, aby korzysta z szybko dziaajcych drody.
Czsto ciasto nie ronie z powodu uycia drody starych lub niewaciwie przechowywanych.
Moesz wykona nastpujcy test, aby sprawdzi, czy drode s nieaktywne (zastae, stare):
1.
2.
Wymieszaj jedn yeczk cukru w wodzie, a nastpnie dosyp dwie yki drody na powierzchni;
3.
4.
Mieszanka powinna wytwarza pian i wydziela silny zapach drody. Jeli tak si nie stanie,
naley wyrzuci mieszank i zacz od nowa z inn paczk suchych drody.
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Cukier
poniewa
Sl jest konieczna, aby zrwnoway smak chleba i ciast i da koloru skrce powstajcej podczas
pieczenia. Sl ogranicza, take, spulchnienie drody, dlatego nie naley dodawa wiksz ilo soli
ni jest to zalecane w przepisie. Za to jej ilo moe by zmniejszona ze wzgldw ywieniowych;
Pyny / mleko
Pyny takie jak mleko, mleko w proszku w poczeniu z wod mona stosowa do wytwarzania
chleba. Mleko daje dobry smak, delikatn konsystencj i zmikcza skr, podczas gdy zwyka woda
powoduje powstanie chrupicej skrki. Niektre pyny, takie jak sok pomaraczowy, jabkowy itp.
mog by dodane jako aromaty.
Jajka
Jajka pozwalaj aby ciasto do pczkw oraz ciast miay gciejsz i bardziej mikk tekstur.
Olej sonecznikowy
"Skraca" lub uspokaja tekstur chleba na bazie drody. Moe by stosowany jako substytut
masa lub margaryny. Jeli dodajemy maso lub margaryn
Proszek do pieczenia jest skadnikiem, ktry stosuje si do wytwarzania ciasta, powodujc jego
wyronicie podczas pieczenia. Nie jest konieczne, aby ciasto pozostawione byo do wyronicia.
Soda oczyszczona
powinna by mylona z proszkiem do pieczenia. Tak, soda oczyszczona nie wymaga aby ciasto
byo pozostawione do wyronicia poniewa reakcja chemiczna ma miejsce w trakcie pieczenia;
Mierzenie iloci skadnikw:
Kluczowym etapem w korzystaniu z automatu do pieczenia chleba jest dokadne mierzenie iloci
skadnikw. Jest niezwykle wane, aby prawidowo zmierzy kady skadnik pynny i suchy, w
przeciwnym razie wynik procesu moe by zmieniony. Rwnie kolejno dodawania skadnikw
powinna by przestrzegana.
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Sposb mierzenie iloci skadnikw pynnych rni si od sposobu mierzenia skadnikw suchych:
Mierzenie skadnikw pynnych
Uyj zaczon miark. Podczas odczytu iloci, miarka musi by umieszczona na powierzchni poziomej na
wysokoci oczu (nie pod innym ktem). Poziom pynu musi by taki jak jest zaznaczony na miarce. Korzystanie z
iloci "na oko" nie daje dobrych wynikw
Mierzenie tych skadnikw (w szczeglnoci mki) musi by wykonane przy uyciu zaczonej
miarki. Miarka zostaa przygotowana wedug amerykaskiego standardu 8 pyn oz - angielski
standard wynosi 10fl oz. Mierzenie suchych skadnikw musi by wykonane starannie, dodajc
yeczk skadniki do miarki, a w momencie jej napenienia wierzch miarki trzeba wyrwna
noem. Nacinicie rk lub z yk spowoduje zwikszenie iloci, a tym samym nie bd
przestrzegane iloci z przepisu. Nie naley przesiewa mki, chyba e podano w przepisie;
W przypadku mierzenia maych iloci skadnikw pynnych lub staych (drody, cukru, soli, mleka,
miodu, melasy, itp.) take, naley korzysta z doczonej miarki.
Pastwa automat do pieczenia chleba produkuje z atwoci pyszne wypieki. Wszystko co musisz
zrobi, to postpowa zgodnie z przepisem. Normalnie, w codziennej czynnoci gotowania,
"szczypta tego i troch tamtego" oferuje smak potrawom, ale nie w przypadku automatu do
pieczenia chleba. W tym przypadku, wskazane iloci musz by cile przestrzegane.
UWAGA!
Ilo dodanej mki do dowolnego programu nie moe przekracza 620g. W przypadku dodanie
wikszej iloci ni 620g,
inne uszkodzenia.
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Ubij 1 due jajko i 1 yk wody i przy pomocy pdzelka posmaruj grub warstw na produkcie.
Zastosuj tu przed wstawieniem ciasta do pieczenia;
Naoy pdzlem roztopione masa na chleb wieo wycignitego z automatu do pieczenia chleba,
aby uzyska bardziej mikk skrk;
Lukier
z mlekiem
Aby uzyska byszczca i mikk skrk, posmaruj pdzlem zamoczonym w mleku lub mietanie
wierzch chleba wieo upieczonego
Likier z cukrem
Inne porady
Umie wszystkie skadniki w formie pieczenia tak, aby drode nie wchodziy w kontakt z
pynami;
Wilgotno moe powodowa problemy, dlatego wilgotno i zbyt due wyronicie wymagaj
korekty przepisu. Aby zmniejszy wilgotnoci, naley doda kolejn yk mki, jeli zauwaysz, e
ciasto jest
zbyt pynne. Jeeli chodzi o wyronicie, naley zmniejszy ilo dodanych drody o
Jeeli ciasto, ktre rozcigacie wraca do poprzedniej formy, pozostawcie ciasto aby "odpoczo"
na kilka minut, przed ponownym rocigniciem go;
Aluatul poate fi infasurat in folie de plastic si pastrat la congelator pentru utilizare ulterioara.
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Temperatura skadnikw
Jeli skadniki s zbyt zimne, poniej 10 C (50 f), drode nie bd fermentowa. Bardzo gorce
pyny ponad 40C (104F) mog zniszczy efekt drody;
Inne porady
Po 5 minutach wyrabiania ciasta, otworzy pokryw i sprawdzi konsystencj ciasta. Ciasto powinno
mie konsystencj i form mikiej, gadkiej piki Jeeli jest zbyt suche, doda wody. Jeeli jest zbyt
mokre, doda mk ( yki jednorazowo).
XII. PRZEPISY
Przepisy
Wszystkie ponisze przepisy stosowa wedug nastpujcej metody:
1.
2.
3.
4.
Wybierz Program;
5.
6.
7.
8.
Ta metoda jest zmodyfikowana w wiadomoci znajdujcej na kocu kadego przepisu, w razie potrzeby
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Przepisy na chleb
1.
900g
Woda
1+1/8 kubka
1+1/2 kubka
2+1/2 yki
4 yki
Olej sonecznikowy
2+1/2 yki
4 yki
Cukier
2+1/4 yki
3 yki
Sl
1+1/4 yeczki
2 yeczki
Mka pszenna
3 kubki
4 kubki
+1/4 yeczki
1+1/4 yeczki
Program
1Basic
1Basic
2. Czarny chleb
680g
900g
Woda
1 kubek
1+1/2 kubka
2 yki
3 yki
Olej sonecznikowy
2 yki
3 yki
Cukier
2+1/2 yki
Sl
1+1/4 yeczki
2 yeczki
Mka pszenna
3 kubki
4 kubki
1+1/4 yeczki
1+1/2 yeczki
Program
1 Basic
1 Basic
680g
900g
Woda
1+1/8 kubka
1+1/2 kubka
2+1/2 yki
3 yki
Olej sonecznikowy
2+1/2 yki
3 yki
Cukier
2+1/4 yki
2+1/2 yki
Sl
1+1/2 yeczki
2 yeczki
Mka pszenna
3 kubki
4 kubki
Suszony majeranek
1+1/2 yeczki
2 yeczki
Suszona bazylia
1+1/2 yeczki
2 yeczki
Suszony tymianek
1+1/2 yeczki
1+1/2 yeczki
1+1/4 yeczki
1+1/4 yeczki
4 yki
Program
1 Basic
1 Basic
150
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900g
Woda
1 kubek
1+1/4 kubka
2 yki
2+1/2 yki
Cukier
1 yka
2 yki
Sl
1/2 yeczki
1 yeczki
Granuki cebuli
1+1/2 yki
2 yki
1 kubek
1+1/2 kubka
Mka pszenna
3 kubki
4 kubki
1+1/2 yeczki
1+3/4 yeczki
Program
1 Basic
1 Basic
5. Chleb z rodzynkami
680g
900g
Woda
1+1/4 kubka
1+1/2 kubka
3 yki
4 yki
Olej sonecznikowy
3 yki
4 yki
Cukier
2 yki
3 yki
Sl
1+1/2 yeczki
2 yeczki
Cynamon
yeczki
1 yeczka
Mka pszenna
3 kubki
4 kubki
1+1/2 yeczki
2 yeczki
Rodzynki*
5/8 kubka
kubka
Program
1 Basic
1 Basic
151
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900g
Woda
1 kubek
1+1/3 kubka
2+1/2 yki
3 yki
Olej sonecznikowy
2+1/4 yki
3 yki
Cukier
1+1/4 yki
1+1/2 yki
Sl
1+1/4 yeczki
1+1/2 yeczki
Mix suszonych zi
1+1/2 yeczki
2 yeczki
Mka pszenna
3 kubki
4 kubki
1+1/4 yeczki
1+1/2 yeczki
3/8 kubka
kubka
Program
1 Basic
1 Basic
680g
900g
Woda
1 kubek
1+1/4 kubka
Sl
1 yeczki
1 yeczki
Olej sonecznikowy
2 yeczki
3 yeczki
Czarna melasa
1+1/2 yka
Extrakt sodowy
2 yki
3 yki
Mka
3 kubki
4 kubki
1 yeczki
1+1/4 yeczki
1/2 kubka
kubka
Program
1 Basic
1 Basic
7. Chleb ze sodem
2+1/2 yki
152
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8.
Chleb francuski
680g
900g
Woda
1 kubek
1+1/4 kubka
2 yki
2+1/2 yki
Cukier
1 yka
1+1/4 yki
Sl
1 yeczki
1+1/4 yeczki
Olej sonecznikowy
1 yka
1+1/2 yki
Mka pszenna
3 kubki
4 kubki
1 yeczki
1+1/4 yeczki
Program
2 French
2 French
680g
900g
Woda
1+1/8 kubka
1+5/8 kubka
1+1/2 yki
3 yki
Olej sonecznikowy
2 yki
3 yki
Cukier brzowy
2+1/2 yki
3+1/2 yki
Sl
1+1/4 yeczki
1+1/2 yeczki
Mka penoziarnista
3 kubki
4 kubki
1+1/4 yeczki
1+1/2 yeczki
1x100mg
1x100mg
Program
3 Wholewheat
3 Wholewheat
153
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680g
900g
Woda
1+1/8 kubka
1+5/8 kubka
2 yki
3 yki
Olej sonecznikowy
2 yki
3 yki
2+1/2 yki
5 yki
Sl
1+1/4 yeczki
2 yeczki
Mka ciemna
3 kubki
4 kubki
1+1/4 yeczki
1 yeczki
1x100mg
3 Wholewheat
3 Wholewheat
2 yki
Mleko
1 yka
Banana zdrobita
1 kubek
Ou
kubka
Lamaie
1 yeczki
Metoda
1.
2.
3.
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1 kubek
Jajka (batute)
Olej sonecznikowy
1/2 yeczki
2 yki
Cukier
kubka
Sl
1 yeczki
Faina simpla
2 kubka
Fulgi de ovaz
1 kubek
Praf de copt
yeczki
Bicarbonat de sodiu
yeczki
Program
4 Quick
680g
900g
Woda
1+1/8 kubka
2+1/2 yki
Olej sonecznikowy
2+1/2 yki
3 yki
Cukier
1/4 yka
1/3 yka
Sl
1+1/4 yeczki
1+1/2 yeczki
Mka pszenna
3 kubki
4 kubki
Gaka muszatoowa
1+1/3 kubka
3 yki
yeczki
1 yeczki
1+1/4 yeczki
1+1/2 yeczki
kubka
2/3 kubka
Program
5 Sweet
5 Sweet
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13.Chleb z czekolad
680g
900g
Woda
1 kubek
1+1/2 kubka
Jajka (trzepane)
1 redni
1 redni
1 yka
1+1/2 yka
Olej ze sonecznika
1 yka
1+1/2 yka
Cukier
kubka
kubka
Sl
1/2 yeczka
1 yeczka
kubka
2+1/8 kubka
3 kubki
Kakao w proszku
kubka
kubka
1 yeczka
1+1/2 yeczki
Program
5 Sweet
5 Sweet
270ml
3 kubki
2 yki
Sl
1 yeczka
Cukier
4 yki
Olej ze sonecznika
4 yki
3 yeczki
Program
6 Fastbake
360ml
4 kubki
3 yki
Sl
1+1/2 yeczki
Cukier
5 yeczki
Olej ze sonecznika
5 yki
3+1/2 yeczki
Program
7 Fastbake
156
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1+1/4 kubka
1 yka
Topione maso
2 yki
Cukier
2 yki
Sl
1+1/2 yeczka
3+1/4 kubki
1+1/2 yeczki
Program
8 Dough
Metoda
1.
2.
3.
4.
5.
6.
1+1/4 kubka
2 yki
Topione maso
2 yki
Mid
2 yki
Cukier brzowy
1 yka
Sl
1+1/2 yeczki
3+1/4 kubka
1+1/2 yeczki
Program
8 Dough
Metoda
Taka sama jak przy biaych bagietkach
157
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1 kubek
Topione maso
kubka
Cukier
kubka
Jajko (trzepane)
Sl
1 yeczka
3+3/4 kubki
Cynamon
1 yeczka
Gaka muszatoowa
yeczka
Stafide
1 kubek
1+1/2 yeczka
Program
8 Dough
Metoda
1.
2.
3.
4.
1 kubek
Topione maso
1 yeczka
Cukier
2 yki
Sl
1 yeczka
2+3/4 kubka
1 yeczka
Program
8 Dough
Metoda
1.
Podgrza piekarnik.
2.
3.
4.
5.
Piec w okoo 220 stopni C do chwili, gdy woda nabierze koloru to -brzowego.
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3 rednie pomaracze
Cukier z konserwantem
1 kubek
Woda
1 yka
2 yeczki
Program
9 Jam
Komentarze
ich napenieniem;
Dem malinowo-jabkowy
Maliny zamroone, mierzone przed rozmraaniem
2 kubki
1 kubek
Cukier z konserwantem
1 kubek
Sok z cytryny
3 yki
Program
9 Jam
Komentarze
ich napenieniem.
159
www.heinner.com
kubka
Esencja waniliowa
yeczka
Jajka( trzepane)
3 medii
Sok z cytryny
2 yeczki
Zestaw skadnikw nr 2
Mka bez dodatkw
1+5/8 kubka
Proszek do pieczenia
2 yeczki
Cukier puder
1 kubek
Program
10 Cake
Metoda
1.
2.
3.
4.
kubka
Esencja waniliowa
yeczka
Oua (batute)
3 medii
Sok z cytryny
2 yeczki
5/8 kubka
Zestaw skadnikw 2
Mka bez dodatkw
1+5/8 kubka
Proszek do pieczenia
2 yeczki
Cukier
1 kubek
Cynamon macinata
yeczka
yeczki
Program
10 Cake
Metoda
Wedug metody opisanej w przepisie na miks ciasteczek
160
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900g
Woda
260 ml
1+1/3 kubka
1+1/2 yki
2 yki
Sl
yeczka
1 yeczka
Olej ze sonecznika
1+1/2 yka
2 yki
Cukier
3 yki
3+1/2 yki
3 kubki
4 kubki
yeczki
1 yeczka
Program
11 Sandwich
11 Sandwich
Program
Przygotowanie
Ronicie
Przygotowanie
Ronicie2
Ronicie3
Copt
Total
Przechowywany
ciasta 1
ciasta 2
(min)
(min)
(min)
(godziny)
w cieple
(min)
(min)
(min)
1Basic
20
14*
25
45
60
2:53
60
Klasyczny,
10
20
15*
25
45
65
3:00
60
2French
16
40
19*
30
50
65
3:40
60
Bochenek,
18
40
22*
30
50
70
3:50
60
3Wholewheat
25
18*
35
70
55
3:32
60
Penoziarnisty,
10
25
20*
35
70
60
3:40
60
4Quick
80
1:40
60
5Sweet
10
20*
30
55
50
2:50
60
Sodki,
10
20*
30
55
55
5:55
60
(czas)
(min)
Tip paine
zarumieniony
zarumieniony
zarumieniony
zarumieniony
6Ultra fast-1
12
11
35
0:58
7Ultra fast-2
40
0:58
8Dough
20
9Jam
20
15+
45+mixing
10Cake
10
20
30
11Sandwich
15
40
5*
Sandwich,
15
40
5*
30
40
1:30
20
1:20
35
70
2:50
60
25
40
50
2:55
60
25
40
55
3:00
60
60
1:00
60
zarumieniony
12Bake
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Pytanie nr 1
Co naley zrobi jeli ostrze do ugniatania pozostanie w chlebie?
Wyj ostrze za pomoc opatek plastikowych przed krojeniem chleba. Poniewa ostrze moe by
zdejmowane z blachy, nie oznacza to usterki, jeli pozostao w chlebie.
Pytanie nr 2
Dlaczego chleb ma czasami mk na bocznej skrce?
W niektrych przypadkach mka moe pozosta nie wymieszana na bokach blachy do pieczenia. Jeli tak
si stanie, ta cz moe by po prostu zjedzona lub usunita za pomoc noa.
Pytanie nr 3
Dlaczego ciasto nie miesza si? Sysz pracujcy silnik.
Moliwe, i blacha do pieczenia lub ostrze do zagniatanie nie byo prawidowo przymocowane. Naley si
upewni, i blacha jest prawidowo uoona i byo sycha click na dnie automatu do pieczenia chleba.
Pytanie nr 4
Dlaczego nie mog wczy czasownika wtedy, gdy uywam wieego mleka do przygotowania chleba?
Mleko si zepsuje, jeli pozostanie na duej nieuywany w urzdzeniu. wiee skadniki jak na przykad
jajka i mleko nie naley ich uy wtedy, gdy chcecie przeoy czas automatycznego rozpoczcia
przygotowania chleba.
Pytanie nr 5
Dlaczego musz dodawa skadniki w odpowiedniej kolejnoci?
Ten sposb jest konieczny, aby urzdzenie wymieszao skadniki w sposb najbardziej skuteczny. Ponadto,
w ten sposb drode nie wchodz w bezporedni kontakt z pynami, a to ma zasadnicze znaczenie.
Pytanie nr 6
Jeli zostao ustawione, aby chleb by gotowy nastpnego dnia rano, dlaczego sycha dwiki pno w
nocy?
Urzdzenie musi si uruchomi, gdy czas uruchomienia skrci si, aby chleb by gotowy w podanym
czasie wybrany wczeniej. Dwiki s wytwarzane przez silnik podczas zagniatania chleba. To jest
normalna operacja, a nie usterka.
Pytanie nr 7
Ostrze jest zablokowane w blasze do pieczenia. Jak mog j wycign po wypieczeniu chleba?
To si moe wydarzy. Pozostawi ostrze pod ciepym lub gorcym strumieniem wody, a si odblokuje.
Jeli si to nie wydarzy, naley pozostawi w ciepej wodzie na 30 minut.
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Pytanie nr 8
Czy mona umy blach do pieczenia w zmywarce?
Nie. Blach do pieczenia i ostrze naley my rcznie.
Pytanie nr 9
Co si stanie, jeli pozostawi wypieczony chleb w automacie?
Zaleca si, aby pozostawi chleb na godzin czasu, jeli wybierzecie funkcj keep warm. Jeli
przekroczycie ten czas chleb moe zwilgotnie, poniewa para nie ma gdzie odparowa. Wycignijcie i
pozostawcie do ostygnicia na blasze o metalowych prtach.
Pytanie nr 10
Dlaczego ciasto zostao wymieszane tylko czciowo? Dlaczego nie zosta wymieszany w caoci?
Ciasto moe by za cikie albo za suche. Skadniki mogy by wprowadzone w zej kolejnoci albo blacha
lub ostrze nieprawidowo przymocowane..
Pytanie nr 11
Dlaczego chleb nie urs?
Moliwe, e drode byy przeterminowane lub nie zostay wcale dodane. Ponadto, jeli nie zostao
wykonano cakowitego wymieszania skadnikw, ten przypadek moe si wydarzy.
Pytanie nr 12
Dlaczego nie mog wybra duszego czasu odoenia rozpoczcia programu ni 13 godzin? Ile wynosi
minimalny czas jaki moe by odoony cykl przygotowania chleba?
Maksymalny czas spnienia wynosi 13 godzin, wczajc czas pieczenia. Na przykad, wybr 1 (BASIC
small) ma cykl 3:20. Ten moe zosta opniony aby rozpocz maksymalnie 9:40. Minimalny czas
odoenia wynosi 10 minut.
Pytania dotyczce skadnikw i przepisw
Pytanie nr 13
Kiedy wiem, e mog doda rodzynki, orzechy, itp. do reszty skadu?
Sycha dwik ktry zaznacza, e mona dodawa owoce w drugim cyklu zagniatania.
Pytanie nr 14
Dlaczego chleb jest wilgotny? Co mog zrobi?
Wilgotno moe mie wpyw na ciasto. Naley doda jeszcze jedn yk mki. Ponadto, due wysokoci
mog mie ten sam efekt. Naley zmniejszy ilo drody o yeczki i ilo cukru i/lub mleka/wody.
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Pytanie nr 15
Dlaczego chleb ronie a nastpnie nagle opada lub pka?
Moliwe, e chleb urs za duo. Aby to zmieni, naley zmniejszy ilo drody i/lub zwikszy ilo
soli.
Pytanie nr 16
Mog stosowa moje ulubione przepisy chlebowe (z tradycyjnymi drodami) w automacie do
pieczenia chleba?
Tak, ale bdziecie musieli sprbowa kilka razy do momentu otrzymania optymalnej iloci skadnikw.
Nie naley przekracza nigdy iloci cznie 5 kubkw suchych skadnikw.
Pytanie nr 17
Czy jest wane, aby skadniki byy w temperaturze pokojowej przed woeniem ich na blasze do
pieczenia?
Tak, nawet jeli opnicie czas rozpoczcia procesu (Woda musi mie temperatur midzy 21 a 28
stopni C)
Pytanie nr 18
Dlaczego chleby rni si rozmiarem i wag? Chleb razowy jest zawsze mniejszy. Czy si myl?
Nie, to normalne, e chleby z mki razowej s cisze i mniejsze od klasycznego chleba lub tego
francuskiego. Mka razowa jest cisza od tej normalnej mki, wic nie uronie tak duo w procesie
pieczenia. To samo si tyczy i chleba z owocami, owsiank itp.
Pytanie nr 19
Mog wymiesza najpierw drode z wod?
Nie, drode musz by suche i dodane do blachy na kocu, na mce; ta sprawa jest szczeglnie wana,
tym bardziej w przypadku, gdy wybierzecie opnienie rozpoczcia procesu.
Pytanie nr 20
Dlaczego powstaje dziura na dnie chleba?
Dziura powstaje z powodu ostrza do zagniatania.
164
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HEINNER jest zarejestrowanym znakiem towarowym firmy Network One Distribution SRL (Spka
Z.O.O.)
Pozostae marki, nazwy produktw s znakami towarowymi ich wacicieli.
adna cz niniejszej specyfikacji nie moe by powielana w jakiejkolwiek formie i w jakikolwiek
sposb stosowana do tworzenia utworw pochodnych, takich jak tumaczenia, przeksztakubkia lub
adaptacje bez uprzedniej zgody firmy NETWORK ONE DISTRIBUTION.
Copyright 2013 Network One Distibution. All rights reserved.
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