Before First Use; The Art Of Baking; The Ingredients - Inventum BM75 Mode D'emploi

2 | before first use
Before you use the appliance for the first time, please
do as follows: Carefully unpack the appliance and
remove all the packaging material. Keep the material
(plastic bags and cardboard) out of reach of children.
Check the appliance after unpacking for any damage,
possible from transportation. In the box you will find the
breadmaker, the instruction manual, the breadpan and
the kneadingblade.
place the appliance on a stable and heat resistant
surface. Wipe the housing of the appliance only with a
damp cloth and rinse the breadpan and kneadingblade
with warm water. thoroughly dry the parts.
the breadpan and kneadingblade have a non-
stickcoating that is why you may never clean these
parts with detergents, a brush or sponge. only use a
damp cloth and water. that is enough to keep everything
clean. When you plug in the appliance for the first time,
the breadmaker will give a hard beep and the display
shows "3:00". the breadmaker is ready for use. note:
the new appliance can give off a bit of smoke at the first
use, this is perfectly normal and causes no harm to the
appliance.
3 | the art of baking
the quality of the bread you make in the breadmaker
depends on a lot of factors. the more you use the
breadmaker, the faster you learn these factors and how
to influence the result. The breadmaker, relatively easy
to use, requires a correct dosage of the ingredients. We
advise you to use a kitchenscale which weighs per grams.
the breadmaker gives you a choice between the different
programs. Select the program that is suitable for the type
of bread you want to make, or otherwise indicated in the
recipe.
Put the yeast on top of the flour and as the last
ingredient, preventing it to come in contact with the
salt, sugar and water and/or milk. make sure that your
ingredients are fresh. Check the freshness of the yeast by
dissolving 1 teaspoon of sugar in half a cup of water and
add 1 teaspoon of yeast. after a few minutes the mixture
should bubble and then you'll know that the yeast is
fresh.
Check the dough during the kneading. after approx. 5
to 10 minutes it should look like a smooth, elastic round
ball. add 1 tablespoon of water when the dough is lumpy
or add 1 tablespoon of flour when the dough is too wet.
make sure that you add the ingredients, including the
water, in the order indicated in the manual and check if
they are roomtemperature. take the butter and the yeast
out of the refrigerator on time.
Sometimes the bread can rise too fast. If the
roomtemperature or the temperature of the ingredients is
too high it can cause the bread to rise too fast.
after baking bread, let the breadmaker cool down for 15-
20 minutes, before baking another bread.
4 | the ingredients
the most important factors for baking good bread are
the quality, the freshness and the correct amount of
ingredients.
flour
Flour is the most important ingredient for baking
bread. The weight of the flour varies from type to
type. That is why it is necessary to weigh the right
amount with a kitchenscale. Advice: when you buy
flour check the package. It should say that it is suitable
for baking bread.
gluten
Gluten is a network of elastics strands, which interlock
to trap the gas produced by yeast.
yeast
Without yeast the bread will not rise. Yeast needs
liquid, sugar and warmth to grow and rise. Dried yeast
has been used in all the recipes in this instruction book.
Before using dried yeast always check the use by date,
as stale yeast will prevent the bread from rising. Some
yeast's are more active in hot climates. So it is possible
that you have to use less than what is written in the
recipes.
salt
Salt does not only give flavour to the bread, but also
regulates the activity of the yeast, toughens the dough
and prevents the bread from rising too fast.
butter/oil
Butter or oil adds flavour and retains the moisture of
the bread. Butter or oil must have roomtemperature
before adding.
sugar
Sugar provides sweetness and flavour, browns the crust
and produces food for the yeast. Regular white sugar,
brown sugar of honey may be used. Note: Never use
sugar cubes because it may cause damage to the non-
stickcoating of the breadpan.
Liquids
Liquids includes water, milk and egg. DO NOT use any
perishable liquids with the timer. You can replace the
total amount of water with milk. Milk makes the bread
softer and tastier. Eggs increase the nutritional value of
the bread. They help with flavour, tenderness and are
usually used in the sweeter type of breads. The amount
and temperature of liquids is extremely important. It
is allright to open the machine to check the consistency
of the dough. Do this after about 5 to 10 minutes of
kneading. The dough should be a smooth, round elastic
ball. If it is too dry, add liquid ½ to 1 tablespoon at
a time; too wet, add 1 tablespoon of flour at a time.
With a normal roomtemperature, 21°C, you should use
lukewarm water: cold water does not activate the yeast
and too hot water activates it too strongly.
other ingredients
Fruits and nuts etc. are added later. When the first
knead is complete, the machine will sound short beeps,
indicating it's time to add other ingredients (fruits,
nuts, etc.). If added before this stage, excessive
kneading will cause the ingredients to break down,
rather than hold their shape. Be careful not to use
ingredients which are too big and too hard. They can
cause damage to the non-stickcoating.
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