Brandt MAP-5511 Manuel D'utilisation page 25

Important: The handle (6) and the
mould (7) are very warm. Use a cloth or
oven gloves.
Turn the mould and place it upside
down, shaking a little to remove the
bread (Fig. J); it will pop out easily due
to the non stick surface of the mould.
Never use a metal object to remove it
should it become difficult to remove. The
non stick surface can be scratched and
the mould will rust. Use a flat rubber or
plastic spatula to separate the edges
from the bread mould and thus remove
the bread.
Leave the bread to cool for at least 30
minutes before cutting and eating .
• REMOVE THE KNEADING BLADE:
Check if the kneading blade (5) has
become encrusted in the bread. Remove
the blade with the help of the hook (21),
once the bread has cooled. Insert the
hook in the blade hole and pull (Fig. K).
Never use metal objects to remove the
blade from the dough
8. PROTECTION and SAFETY
MEMORY RETENTION: The breadmaker
is fitted with 6 minutes protection
against power cuts. Should the machine
be accidentally disconnected while
working, the appliance will continue with
the programme if connected within 6
minutes. However, with some recipes, the
programme may need to be restarted, as
even a slight interruption may spoil the
recipe.
If the power cut has exceeded the 6 minute
period, and if the bread only needs to bake
the dough, follow the steps from the next
section.
Menu 7, BAKING: This programme will
bake the bread without kneading or rising.
Recipes where the dough is mixed in a
kneading bowl before cooking can be used,
(e.g. cake) or to finish menus which have
been interrupted by a power cut or by
accidentally switching off the machine.
1. If you wish to bake the dough
beforehand, remove the kneading
blade (5) and place the dough in the
bread mould (7)
2. Place the bread mould into the
baking pan and push down to ensure
that the mould is well fixed into
position (Fig. C). Lower the handle
and close the cover.
3. Push the Menu button (16) to select
menu 7.
4. The delay time can be adjusted
pushing the "▲" and "▼" buttons.
5. Press the Start button (17) for the
machine to start the programme.
To ensure ideal baking time, check the
consistency of the dough from time to time
with a kebab spike or similar. The cake is
ready when no dough remains on the spike.
Important: This menu is not suitable for
melting butter. The temperature reached
by this menu is too high and may spoil
the butter. Menu 10 is suitable for making
homemade butter.
9. RECIPES
TIPS:
• Temperature: All the ingredients
used should be at room temperature.
• Baking at high altitude: At altitudes
of more than 1,000 meters sea level,
flour is drier and absorbs less liquid.
A balance can be achieved by adding
a little more liquid.
• At 1,000 metres: approx. 5-10%
more liquid.
• At 1,500 metres: approx. 15%
more liquid.
• At 2,000 metres: approx. 15-20%
more liquid.
As the dough rises more at higher
altitudes, the amount of yeast should
be slightly reduced.
• At 1,000 metres: approx. 15% less
yeast.
• At 1,500 metres: approx. 20% less
yeast.
• At 2,000 metres: approx. 25% less
yeast.
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