Руководство Saturn ST-EC0123 Хлебопечка

Руководство

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by pressing the СТАРТ/СТОП button.

Please check the sensor in the nearest

authorized service center.

FOR THE FIRST USE

1. Please check if all parts and accesso-

ries are complete and free of damage.

2. Clean all the parts according to the

latter section “Cleaning and Mainte-

nance”

3. Set the bread maker in baking mode

and bake empty for about 10 minutes.

After cooling it down clean once more.

4. Dry all parts thoroughly and assem-

bly them, so the appliance is ready for

using.

USING YOUR BREAD MAKER

1. Lay the bread maker on the flat sur-

face.

2. Select single bread pan or double

bread pan according to your desired.

Place the pan in correct position and

press down it lightly until it locked in

place. If it is not placed in correct posi-

tion, it can not be pressed down com-

pletely. Then insert the kneading blade

onto the drive shaft. It is recommended

to fill holes with heat-resisting marga-

rine prior to placing the kneaders, this

avoids the dough to stick below the

kneaders and the kneaders could be

removed from bread easily.

3. Place ingredients into the bread pan.

Usually the water or liquid substance

should be put firstly, then add sugar,

salt and flour, always add yeast or bak-

ing powder as the last ingredient.

水或 液体

干的 配料

酵母或苏打

Ye a s t o r so d a

Dry ing

red ie nts

Wa t e r o r l iq u id

NOTE: The maximum quantity of flour

and yeast is 810g and 2 teaspoons for

single bread pan; for double bread pan,

the maximum quantity of flour and

yeast each bread pan is 300g and 2

teaspoons.

4. With finger make a small indentation

on one side of the flour. Add yeast to

indentation make sure it does not come

into contact with the liquid ingredients

or salt.

5. Close the lid gently and plug the

power cord into a wall outlet.

6. Press the «МЕНЮ» (MENU) button

until your desired program is selected.

7. Press the «ЦВЕТ»(COLOR )button to

select the desired crust color (if applica-

ble).

8. Press the «РАЗМЕР БУХАНКИ» LOAF

button to select the desired size (2.0lb,

2.5lb, 3.0lb or DOUBLE) (if applicable).

Note: the loaf size of DOUBLE only is

suitable for double bread pan.

9. Set the delay time by pressing “ВРЕ-

МЯ+” or “ВРЕМЯ-” button. This step

may be skipped if you want the bread

maker to start working immediately.

10. Press the СТАРТ/СТОП button once

to start working. The colon will flash.

11. For the program of Basic, Whole

wheat, French, Quick, Sweet, Cake,

Sandwich and Gluten free, beeps sound

will be heard during operation. This is to

prompt you to add ingredients. Open

the lid and put in some ingredients. It is

possible that steam will escape through

the vent slits in the lid during baking.

This is normal.

12. Once the process has been complet-

ed, beeps sound will be heard, and the

working light will extinguish. You can

press СТАРТ/СТОП button for more than

2 seconds to stop the process and take

out the bread. Open the Lid and while

using oven mitts, firmly grasp the bread

pan handle, gently pull the pan straight

up and out of the machine.

13. Use non-stick spatula to gently

loosen the sides of the bread from the

pan.

CAUTION: The Bread pan and bread

may be very hot! Always handle with

care and use oven mitts.

14. Turn bread pan upside down onto a

clean cooking surface and gently shake

until bread falls out onto rack.

15. Remove the bread carefully from the

pan and cool for about 20 minutes be-

fore slicing.

16. If you are out of the room or have

not pressed СТАРТ/СТОП button at the

end of operation, the bread will be kept

warm automatically for 1 hour (if appli-

cable), if you would like to take the

bread out, switch the program off with

the СТАРТ/СТОП button.

17. When do not use or completely op-

eration, unplug the power cord.

NOTE: Before slicing the loaf, use the

hook to remove out the kneading blade

hidden on the bottom of loaf. The loaf is

hot, never use hand to remove the

kneading blade.

SPECIAL INTRODUCTION

1. For Quick program

With Quick program, the bread maker

can finish making a loaf within shorter

period with baking powder or soda in

place of yeast. To obtain perfect quick

bread, it is suggested that all liquid in-

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gredients shall be placed at the bottom

of the bread pan and dry ingredients on

the top, but during the initial kneading,

some dry ingredients may collect in the

corners of the pan, so in order to avoid

flour clumps, you may use a rubber

spatula to help to knead dough.

2. For Ultra fast program

With Ultra fast program, the bread mak-

er can finish making a loaf within short-

est period, so the loaf may be a little

denser in texture. For Ultra fast bread,

water temperature is very critical for

fermentation performance, if water

temperature is too low, the loaf will not

rise to the expected size; if water tem-

perature is too high, yeast is likely to

lose activity so as to affect fermentation

performance. Please note water tem-

perature should be controlled in the

range of 48—50

0

C, so before making

Ultra fast bread, you must use a ther-

mometer to measure water tempera-

ture.

CLEANING AND MAINTENANCE

Disconnect the machine from the power

and let it cool down prior to cleaning.

1. Bread pan: Remove the bread pan

by pulling the handle, wipe inside and

outside of pan with a damp clothes, do

not use any sharp or abrasive agents for

the consideration of protecting the non-

stick coating. The pan must be dried

completely before installing.

2. Kneading blade: If the kneading

blade is difficult to remove from the

axle, in such an event fill the container

with warm water and allow it to soak for

approx. 30 minutes. The kneader can

then be easily removed for cleaning.

Also wipe the blade carefully with a cot-

ton damp cloth. Please note both the

bread pan and kneading blade are dish-

washing safe components.

3. Lid and window: Clean the lid in-

side and outside with a slightly damp

cloth.

4. Housing: Gently wipe the outer sur-

face of housing with a wet cloth. Do not

use any abrasive cleaner to clean as this

would degrade the high polish of the

surface. Never immerse the housing into

water for cleaning.

5. Before the bread maker is packed

away for storage, ensure that it has

completely cooled down, clean and dry,

put the spoon and the kneading blade in

the pan, and close the lid.

INTRODUCTION OF BREAD INGRE-

DIENTS

1. Bread flour

Bread flour has high content of high

gluten (so it can be also called high-

gluten flour which contains high pro-

tein), it has good elastic and can keep

the size of the bread from collapsing

after rise. As the gluten content is high-

er than the common flour, so it can be

used for making bread with large size

and better inner fiber. Bread flour is the

most important ingredient of making

bread.

2. Plain flour

Flour that contains no baking powder, it

is applicable for making express bread.

3. Whole-wheat flour

Whole-wheat flour is ground from grain.

It contains wheat skin and gluten.

Whole-wheat flour is heavier and more

nutrient than common flour. The bread

made by whole-wheat flour is usually

small in size. So many recipes usually

combine the whole -wheat flour or

bread flour to achieve the best result.

4. Black wheat flour

Black wheat flour, also named as “rough

flour”, it is a kind of high fiber flour, and

it is similar with whole-wheat flour. To

obtain the large size after rising, it must

be used in combination with high pro-

portion of bread flour.

5. Self-rising flour

A type of flour that contains baking

powder, it is used for making cakes spe-

cially.

6. Corn flour and oatmeal flour

Corn flour and oatmeal flour are ground

from corn and oatmeal separately. They

are the additive ingredients of making

rough bread, which are used for en-

hancing the flavor and texture.

7. Sugar

Sugar is very important ingredient to

increase sweet taste and color of bread.

And it is also considered as nourishment

in the yeast bread. White sugar is large-

ly used. Brown sugar, powder sugar or

cotton sugar may be called by special

requirement.

8. Yeast

After yeasting process, the yeast will

produce carbon dioxide. The carbon

dioxide will expand bread and make the

inner fiber soften. However, yeast fast

breeding needs carbohydrate in sugar

and flour as nourishment.

1 tsp. active dry yeast =3/4 tsp. instant

yeast

1.5 tsp. active dry yeast =1 tsp. instant

yeast

2 tsp. active dry yeast =1.5 tsp. instant

yeast

Yeast must be stored in the refrigerator,

as the fungus in it will be killed at high

temperature, before using, check the

production date and storage life of your

yeast. Store it back to the refrigerator

as soon as possible after each use. Usu-

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