KENWOOD BM900 User Manual [ru]

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BM900 series

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´d°w	2552-67

1 12

1kg 1.5kg

before using your Kenwood appliance

●Read these instructions carefully and retain for future reference.

●Remove all packaging and any labels.

safety

●Do not touch hot surfaces. Accessible surfaces are liable to get hot during use. Always use oven gloves to remove the hot bread pan.

●To prevent spillages inside the oven chamber, always remove the bread pan from the machine before adding the ingredients. Ingredients that splash onto the heating element can burn and cause smoke.

●Do not use this appliance if there is any visible sign of damage to the supply cord or if it has been accidentally dropped.

●Do not immerse this appliance, the supply cord or the plug in water or any other liquid.

●Always unplug this appliance after use, before fitting or removing parts or before cleaning.

●Do not let the electrical supply cord hang over the edge of a work surface or allow it to touch hot surfaces such as a gas or electric hob.

●This appliance should only be used on a flat heat resistant surface.

●Do not place your hand inside the oven chamber after the bread pan has been removed as it will be very hot.

●Do not touch moving parts within the Bread Maker.

●Do not exceed the maximum flour and raising agent quantities specified in the recipes supplied.

●Do not place the Bread Maker in direct sun light, near hot appliances or in a draught. All these things can affect the internal temperature of the oven, which could spoil the results.

●Do not use this appliance outdoors.

●Do not operate the Bread Maker when it is empty as this could cause it serious damage.

●Do not use the oven chamber for any type of storage.

●Do not cover the vents on the side of the machine and ensure there is adequate ventilation around the bread maker during operation.

●This appliance is not intended to be operated by means of an external timer or separate remote-control system.

●Do not operate the breadmaker without either the dispenser or dispenser cover fitted.

●This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

●Children should be supervised to ensure that they do not play with the appliance.

●Only use the appliance for its intended domestic use. Kenwood will not accept any liability if the appliance is subject to improper use, or failure to comply with these instructions.

before plugging in

●Make sure your electricity supply is the same as the one shown on the underside of your Bread Maker.

●This appliance conforms to EC directive 2004/108/EC on Electromagnetic Compatibility and EC regulation no. 1935/2004 of 27/10/2004 on materials intended for contact with food.

before using your bread maker for the first time

●Wash all parts (see care and cleaning).

key

lid handles

viewing window

dispenser cover

automatic dispenser

heating element

bread pan handle

kneaders

bread pan

drive shafts

drive couplings

on/off switch

measuring cup

dual measuring spoon 1tsp & 1tbsp

control panel

menu button

loaf size button

program status indicator

display window

loaf size indicators

start/stop button

crust colour button

crust colour indicators (light, medium, dark or rapid) delay timer buttons

how to measure ingredients (refer to illustrations 3 to 7)

It is extremely important to use the exact measure of ingredients for best results.

●Always measure liquid ingredients in the see-through measuring cup with graduated markings provided. Liquid should just reach marking on cup at eye level, not above or below (see 3).

●Always use liquids at room temperature, 20ºC/68ºF, unless making bread using the super rapid cycle. Follow the instructions given in the recipe section.

●Always use the measuring spoon provided to measure smaller quantities of dry and liquid ingredients. Use the slider to select between the following measure - 1⁄2 tsp, 1 tsp, 1⁄2 tbsp or 1 tbsp. Fill to the top and level off the spoon (see 6).

on/off switch

Your Kenwood breadmaker is fitted with an ON/OFF switch and will not operate until the “on” switch is pressed.

●Plug in and press the ON/OFF switch situated at the side of the breadmaker - the unit will beep and 1 (3:25) will appear in the display window.

●Always switch off and unplug your breadmaker after use.

program status indicator

The program status indicator is situated in the display window and the indicator arrow will point to the stage of the cycle the breadmaker has reached as follows: -

Pre-heat – The pre-heat feature only operates at the start of the wholewheat (30 minutes) and wholewheat rapid (5 minutes) settings to warm the ingredients before the first kneading stage begins. There is no kneader action during this period.

Knead – The dough is either in the first or 2nd kneading stage or being knocked back between the rising cycles. During the last 15-20 minutes of the 2nd Kneading cycle on setting (1), (2), (3), (4) and (6) the automatic dispenser will operate and an alert will sound to tell you to add any additional ingredients manually.

Rise – the dough is in either the 1st, 2nd or 3rd rising cycle.

Bake – The loaf is in the final baking cycle.

Keep Warm – The bread maker automatically goes into the Keep warm mode at the end of the baking cycle. It will stay on the keep warm mode for up to 1hour or until the machine is turned off, which ever is soonest. Please note: the heating element will switch on and off and will glow intermittently during the keep warm cycle.

End end of program.

using your Bread Maker

(refer to illustration panel)

1Lift out the bread pan by the handle.

2Fit the kneaders.

3Pour the water into the bread pan.

4Add the rest of the ingredients to the pan in the order

listed in the recipes.

Ensure that all the ingredients are weighed accurately

7as incorrect measures will produce poor results.

8Insert the bread pan into the oven chamber and push down to ensure it is locked in position.

9Lower the handle and close the lid.

10Plug in and switch on - the unit will beep and default to setting 1 (3:25).

11Press the MENU button until the required program is selected. The breadmaker will default to 1.5Kg & medium crust colour.

12Select the loaf size by pressing the LOAF SIZE button until the indicator moves to the required

loaf size.

13Select the crust colour by pressing the CRUST button

until the indicator moves to the required crust

colour (light, medium, dark or rapid). Note: To select
the rapid version of the (1) Basic, (2) French or

(3) Wholewheat program press the CRUST colour
button	until the indicator points to .

14Press the START/STOP button . To stop or cancel the program press the START/STOP button for

2 -3 seconds until it beeps.

15At the end of the baking cycle unplug the breadmaker.

16Lift out the bread pan by the handle. Always use oven gloves as the pan will be hot.

17Then turn out onto a wire rack to cool.

18Leave the bread to cool for at least 30 minutes before slicing, to allow the steam to escape. The bread will be difficult to slice if hot.

19Clean the bread pan and kneader immediately after use (see care and cleaning).

automatic dispenser

Your BM900 breadmaker is fitted with an automatic dispenser for releasing additional ingredients directly into the dough during the kneading cycle. This ensures that the ingredients are not overprocessed or crushed and are evenly distributed.

to fit and use the automatic dispenser

1Fit the dispenser to the lid. Push down to ensure it is secure.

●The breadmaker can be used without the dispenser fitted, just lift the dispenser out and fit the cover

instead. The manual alert will still sound. Do not

operate the breadmaker without either the dispenser or dispenser cover fitted.

2Fill the dispenser with the required ingredients.

3The Automatic dispenser operates after approx. 15-20 minutes of kneading and an audible alert sounds as well in case you need to add ingredients manually.

hints & tips

Not all ingredients are suitable for use with the automatic dispenser and for best results follow the guidelines below: -

●Do not overfill the dispenser – follow the recommended quantities specified in the recipes supplied.

●Keep the dispenser clean and dry to prevent ingredients sticking.

●Cut ingredients roughly or lightly dust with flour to reduce stickiness, which may prevent the ingredients from being released.

automatic dispenser usage chart

ingredients	suitable for use with	comments
	the automatic dispenser
Dried Fruit i.e Sultanas, Raisins,	Yes	Roughly chop and do not chop too small.
Mixed Peel & Glace Cherries		Do not use fruit soaked in syrup or alcohol.
		Lightly dust with flour to stop fruit sticking.
		Pieces cut too small may stick to the
		dispenser and may not be added to the
		dough.

Nuts	Yes	Roughly chop and do not chop too small.
Large Seeds i.e. Sunflower &	Yes
Pumpkin Seeds
Small Seeds i.e. Poppy &	No	Very small seeds may fall out through the gap
Sesame Seeds		around the dispenser door.
		Best added manually or with other
		ingredients.

Herbs – Fresh & Dried	No	Due to the small chopped size may fall out of
		the dispenser.
		Herbs are very light in weight and may not be
		released from the dispenser.
		Best added manually or with other
		ingredients.
Fruit/Vegetables in	No	Oil may cause the ingredients to stick to
Oil/Tomatoes/Olives		the dispenser.
		May be used if well drained and dried
		thoroughly before adding to the dispenser.

Ingredients with a high water	No	May stick to the dispenser.
content i.e. raw fruit

Cheese	No	May melt in dispenser.
		Add with other ingredients directly into the
		pan.
Chocolate/Chocolate Chips	No	May melt in the dispenser.
		Added manually when alert sounds.

	bread/dough program chart
	program		Total Program Time			Automatic Dispenser
			Medium Crust Colour			operates & manual			Keep Warm
						alert for adding
						ingredients
			1Kg		1.5Kg	1Kg		1.5Kg
	1 basic	White or Brown Bread Flour recipes.	3:15		3:25	3:00		3:10	60
		Rapid Loaves*	2:14		2:24	1:59		2:19
	2 French	Produces a crisper crust and suited to loaves low in fat	3:32		3:37	3:15		3:20	60
		and sugar.
		Rapid loaves*	2:37		2:42	2:20		2:25
	3 wholewheat	Wholewheat or wholemeal flour recipes: 30 minute preheat.	3:50		4:00	3:05		3:15	60
		Rapid loaves*	2:35		2:45	2:15		2:25
	4 sweet	High sugar bread recipes.	3:17		3:27	2:57		3:07	60
	5 super rapid	Produces loaves of bread in 80 minutes. Loaves require warm		1:20			–		60
		water, extra yeast and less salt.
6	6 gluten free	For use with gluten free flours and gluten free bread mixes.		2:17		2:10			60
6	7 cake/quick breads	Cake mixes and non-yeasted batter breads.		1:22			–		22
	7 cake/quick breads	Cake mixes and non-yeasted batter breads.		1:22			–		22
	8 dough	Dough for hand shaping and baking in your own oven.		1:30			–		–
	9 pizza dough	Pizza dough recipes.		1:30			–		–
	10 jam	For making jams.		1:05			–		–
	11 bake	Bake only feature. Can also be used to rewarm or crisp loaves		1:00			–		60
		already baked and cooled.

To select the rapid loaf program press the crust colour button until the indicator points to .

An alert will sound before the end of the 2nd kneading cycle to add ingredients if the recipe recommends doing so.

The Bread maker will automatically go in to the keep warm mode at the end of the baking cycle. It will stay in the keep warm mode for up to 1hour or until the machine is turned off, which ever is soonest.

Basic

Crust Colour

Weight

Delay

Pre-heat

Knead 1

Rest

Knead 2

Rise 1

Shape 1

Rise 2

Shape 2

Rise 3

Bake

Keep warm

Total

Extras

Light

Medium

Dark

Rapid

1Kg

1.5Kg

1Kg

1.5Kg

1Kg

1.5Kg

1Kg

1.5Kg

15:00

5 min

15 min

40 min

15 min

10 s

24 min 50 s

8 min 50 s

15 s

15s

15 s

10 s

49 min 45 s

49min 45 s

49 min 45 s

29 min 50 s

55 min

65 min

55 min

65 min

55 min

65 min

55 min

65 min

1 hour

3:15

3:25

3:15

3:25

3:15

3:25

2:14

2:24

3:00

3:10

3:00

3:10

3:00

3:10

1:59

2:19

French

Crust Colour

Weight

Delay

Pre-heat

Knead 1

Rest

Knead 2

Rise 1

Shape 1

Rise 2

Shape 2

Rise 3

Bake

Keep warm

Total

Extras

Light

Medium

Dark

Rapid

1Kg

1.5Kg

1Kg

1.5Kg

1Kg

1.5Kg

1Kg

1.5Kg

15:00

5 min

17 min

39 min

30 min

10 s

15 s

30 min 50 s

14 min 45 s

10 s

59 min 50 s

30 min

55 min

60 min

55 min

60 min

55 min

60 min

55 min

60 min

1 hour

3:32

3:37

3:32

3:37

3:32

3:37

2:37

2:42

3:15

3:20

3:15

3:20

3:15

3:20

2:20

2:25

Whole Wheat

Crust Colour

Light

Medium

Dark

Rapid

Weight

1Kg

1.5Kg

1Kg

1.5Kg

1Kg

1.5Kg

1Kg

1.5Kg

Delay

15:00

Pre-heat

30 min

5 min

Knead 1

5 min

Rest

5 min

Knead 2

15 min

Rise 1

49 min

24 min

Shape 1

10 s

Rise 2

25 min 50 s

10 min 50 s

Shape 2

10 s

Rise 3

44 min 50 s

34 min 50 s

Bake

55 min

65 min

55 min

65 min

55 min

65 min

55 min

65 min

Keep warm

1 hour

Total

3:50

4:00

3:50

4:00

3:50

4:00

2:35

2:45

Extras

3:05

3:15

3:05

3:15

3:05

3:15

2:15

2:25

Sweet Bread							Super Rapid
Sweet Bread							Super Rapid

Crust Colour	Light		Medium		Dark		Medium

Size	1Kg	1.5Kg	1Kg	1.5Kg	1Kg	1.5Kg	1.5Kg

Delay	15:00	15:00	15:00	15:00	15:00	15:00	-

Pre-heat	-	-	-	-	-	-	-

Knead 1	5 min	5 min	5 min	5 min	5 min	5 min	20 min

Rest	5 min	5 min	5 min	5 min	5 min	5 min	-

Knead 2	20 min	20 min	20 min	20 min	20 min	20 min	12 min

Rise 1	39 min	39 min	39 min	39 min	39 min	39 min	-

Shape 1	10 s	10 s	10 s	10 s	10 s	10 s	-

Rise 2	25 min 50 s	25 min 50 s	25 min 50 s	25 min 50 s	25 min 50 s	25 min 50 s	-

Shape 2	5 s	5 s	5 s	5 s	5 s	5 s	-

Rise 3	51 min 55 s	51 min 55 s	51 min 55 s	51 min 55 s	51 min 55 s	51 min 55 s	-

Bake	50 min	60 min	50 min	60 min	50 min	60 min	48 min

Keep warm	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour

Total	3:17	3:27	3:17	3:27	3:17	3:27	1:20

Extras	2:57	3:07	2:57	3:07	2:57	3:07	-

		6		7		8	9	10	11

	Program	Gluten	Cake/Quick Bread			Dough	Pizza	Jam	Bake
		Free					Dough

	Crust Colour	N/A	Light	Medium	Dark	N/A	-	-	-

	Weight	N/A	-	-	-	N/A	-	-	-

	Delay	-	-	-	-	-	-	-	-

	Pre-heat	-	-	-	-	-	-	-	-

	Knead 1	5 min	3 min	3 min	3 min	5 min	3 min	5 min	-

	Rest	0 min	-	-	-	5 min	-	-	-

	Knead 2	12 min	4 min	4 min	4 min	20 min	27 min	60 min	-

	Rise 1	0 min	-	-	-	60 min	60 min	-	-

	Shape 1	-	-	-	-	-	-	-	-
11
11	Rise 2	-	-	-	-	-	-	-	-

	Shape 2	-	-	-	-	-	-	-	-

	Rise 3	60 min	-	-	-	-	-	-	-

	Bake	60 min	75 min	75 min	75 min	-	-	50 min	60 min

	Keep warm	1hour	22 min	22 min	22 min	-	-	-	-

	Total	2:17	1:22	1:22	1:22	1:30	1:30	1:05	1:00

	Extras	2:10	-	-	-	-	-	-	-

delay timer

The Delay timer allows you to delay the bread making process up to 15 hours. The delayed start cannot be used with programs (5) to (11).

IMPORTANT: When using this delayed start function you must not use perishable ingredients – things that ‘go off’ easily at room temperature or above, such as milk, egg, cheese and yoghurt etc.

To use the DELAY TIMER simply place the ingredients in the bread pan and lock the pan into the bread maker. Then:

●Press the MENU button to choose the required program – the program cycle time is displayed.

●Select the crust colour and size required.

●Then set the delay timer.

●Press the (+) TIMER button and keep pressing until the total time required is displayed. If you go past the required time press the (-) TIMER button to go back. The timer button when pressed, moves in 10 minute increments. You do not need to work out the difference between the program time selected and the total hours required as the bread maker will automatically include the setting cycle time.

Example: Finished loaf required at 7am. If the breadmaker is set up with the required recipe ingredients at 10pm the evening before, total time to be set on the delayed timer is 9 hours.

●Press the MENU button to choose your program e.g. 1 and use the (+) TIMER button to scroll the time in 10 minute increments to display

‘9:00’. If you go past ‘9:00’, simply press the (-) TIMER button until you return to ‘9:00’.

●Press the START/STOP button and the display colon

(:) will flash. The timer will start to count down.

● If you make a mistake or wish to change the time set, press the START/STOP button until the screen clears. You can then reset the time.

power interruption protection

Your Bread Maker has an 7 minute power interruption protection in case the unit is accidentally unplugged during operation. The unit will continue the program if plugged back in straight away.

care and cleaning

●Unplug the bread maker and allow to cool completely before cleaning.

●Do not immerse either the bread maker body or the outside base of the bread pan in water.

●Do not use abrasive scouring pads or metal implements.

●Use a soft damp cloth to clean the outside and inside surfaces of the bread maker if necessary.

bread pan

●Do not dishwash the bread pan.

●Clean the bread pan and the kneader immediately after each use by partially filling the pan with warm soapy water. Leave to soak for 5 to 10 minutes. To remove the kneaders, turn clockwise and lift off. Finish cleaning with a soft cloth, rinse and dry.

If the kneaders cannot be removed after 10 minutes, hold the shaft from underneath the pan and twist back and forth until the kneader is released.

lid

●Lift off the lid and clean with warm soapy water.

●Do not dishwash the lid.

●Ensure the lid is completely dry before refitting to the bread maker.

automatic dispenser

●Remove the automatic dispenser from the lid and wash in warm soapy water and if required use a soft brush to clean. Ensure the dispenser is completely dry before refitting to the lid.

Recipes (add the ingredients to the pan in the order listed in the recipes)

Basic White Bread				Program 1

	Ingredients		1Kg	1.5Kg
	Water		380ml	500ml

	Vegetable oil		11⁄2tbsp	11⁄2tbsp
	Unbleached white bread flour		600g	800g

	Skimmed milk powder		5tsp	5tsp

	Salt		11⁄2tsp	2tsp
	Sugar		4tsp	6tsp

	Easy blend dried yeast		11⁄2tsp	11⁄2tsp

tsp = 5 ml teaspoon
tbsp = 15ml tablespoon
Brioche Bread (use light crust colour)				Program 4

	Ingredients		1Kg	1.5Kg

	Milk		280ml	350ml

	Eggs	2		2

	Butter, melted		150g	185g

	Unbleached white bread flour		600g	750g

	Salt		11⁄2tsp	2tsp
	Sugar		80g	90g

	Easy blend dried yeast		2tsp	2tsp

Wholemeal Bread				Program 3

	Ingredients		1Kg	1.5Kg
	Water		380ml	500ml

	Wholemeal bread flour		540g	720g

	Unbleached white bread flour		60g	80g

	Salt		2tsp	2tsp

	Sugar		1tbsp	4tsp

	Butter		25g	30g

	Easy blend dried yeast		1tsp	11⁄2tsp

Rapid White Bread				Program 5

		Ingredients	1Kg	1.5Kg
	Water, lukewarm (32-35°C)		350ml	460ml

	Vegetable oil		1tbsp	11⁄2tbsp
	Unbleached white bread flour		600g	800g

	Skimmed milk powder		2tbsp	8tsp

	Salt		1tsp	11⁄2tsp
	Sugar		4tsp	5tsp

	Easy blend dried yeast		4tsp	5tsp

Bread rolls				Program 8

		Ingredients	1Kg	1.5Kg

	Egg		1	2

	Water		see point 1	see point 1

	Unbleached white bread flour		600g	800g

	Salt		11⁄2tsp	2tsp
	Sugar		3tsp	4tsp

	Butter		30g	40g

	Easy blend dried yeast		2tsp	2tsp

		For the topping:

	Egg yolk beaten with
	15ml (1tbsp) water		1	2

	Sesame seeds and poppy
	seeds, for sprinkling, optional
1		Put the egg/eggs into the measuring cup and add sufficient water to give:-

	Loaf size		1Kg	1.5Kg

	Liquid up to		380ml	500ml

2		At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the
		dough and divide into equal pieces and hand shape.
3		After shaping, leave the dough for a final proving then bake in your conventional oven.

ingredients

The major ingredient in bread making is flour, so selecting the right one is the key to a successful loaf.

wheat flours

Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as bran, and an inner kernel, which contains the wheat germ and endosperm. It is the protein within the endosperm which, when mixed with water, forms gluten. Gluten stretches like elastic and the gases given off by the yeast during fermentation are trapped, making the dough rise.

white flours

These flours have the outer bran and wheat germ removed, leaving the endosperm which is milled into a white flour. It is essential to use strong white flour or white bread flour, because this has a higher protein level, necessary for gluten development. Do not use plain white flour or self-raising flour for making yeast risen breads in your bread maker, as inferior loaves will be produced. There are several brands of white bread flour available, use a good quality one, preferably unbleached, for the best results.

wholemeal flours

Wholemeal flours include the bran and wheat germ, which gives the flour a nutty flavour and produces a coarser textured bread. Again strong wholemeal or wholemeal bread flour must be used. Loaves made with 100% wholemeal flour will be more dense than white loaves. The bran present in the flour inhibits the release of gluten, so wholemeal doughs rise more slowly. Use the special wholewheat programs to allow time for the bread to rise. For a lighter loaf, replace part of the wholemeal flour with white bread flour. You can make a quick wholemeal loaf using the rapid whole wheat setting.

strong brown flour

This can be used in combination with white flour, or on its own. It contains about 80-90% of the wheat kernel and so it produces a lighter loaf, which is still full of flavour. Try using this flour on the basic white cycle, replacing 50% of the strong white flour with strong brown flour. You may need to add a little extra liquid.

granary bread flour

A combination of white, wholemeal and rye flours mixed with malted whole wheat grains, which adds both texture and flavour. Use on its own or in combination with strong white flour.

non-wheat flours

Other flours such as rye can be used with white and wholemeal bread flours to make traditional breads like pumpernickel or rye bread. Adding even a small amount adds a distinctive tang. Do not use on its own, as it will produce a sticky dough, which will produce a dense heavy loaf. Other grains such as millet, barley, buckwheat, cornmeal and oatmeal are low in protein and therefore do not develop sufficient gluten to produce a traditional loaf.

These flours can be used successfully in small quantities. Try replacing 10-20% of white bread flour with any of these alternatives.

salt

A small quantity of salt is essential in bread making for dough development and flavour. Use fine table salt or sea salt, not coarsely ground salt which is best kept for sprinkling on top of hand-shaped rolls, to give a crunchy texture. Low-salt substitutes are best avoided as most do not contain sodium.

●Salt strengthens the gluten structure and makes the dough more elastic.

●Salt inhibits yeast growth to prevent over-rising and stops the dough collapsing.

●Too much salt will prevent the dough rising sufficiently.

sweeteners

Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or treacle.

●Sugar and liquid sweeteners contribute to the colour of bread, helping to add a golden finish to the crust.

●Sugar attracts moisture, so improving the keeping qualities.

●Sugar provides food for the yeast, although not essential, as modern types of dried yeast are able to feed on the natural sugars and starches found in the flour, it will make the dough more active.

●Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra sweetness. Use the sweet bread cycle for these breads.

●If substituting a liquid sweetener for sugar then the total liquid content of the recipe will need to be reduced slightly.

fats and oils

A small amount of fat or oil is often added to bread to give a softer crumb. It also helps to extend the freshness of the loaf. Use butter, margarine or even lard in small quantities up to 25 g (1 oz) or 22ml (11⁄2 tbsp.) vegetable oil. Where a recipe uses larger amounts so the flavour is more noticeable, butter will provide the best result.

●Olive oil or sunflower oil can be used instead of butter, adjust the liquid content for amounts over 15ml (3 tsp) accordingly. Sunflower oil is a good alternative if you are concerned about the cholesterol level.

●Do not use low fat spreads as they contain up to 40% water so do not have the same properties as butter.

liquid

Some form of liquid is essential; usually water or milk is used. Water produces a crisper crust than milk. Water is often combined with skimmed milk powder. This is essential if using the time delay as fresh milk will deteriorate. For most programs water straight from the tap is fine, however on the rapid one-hour cycle it needs to be lukewarm.

●On very cold days measure the water and leave to stand at room temperature for 30 minutes before use. If using milk straight from the fridge do likewise.

●Buttermilk, yoghurt, soured cream and soft cheeses such as ricotta, cottage and fromage frais can all be used as part of the liquid content to produce a more moist, tender crumb. Buttermilk adds a pleasant, slightly sour note, not unlike that found in country style breads and sour doughs.

●Eggs may be added to enrich the dough, improve the colour of the bread and help to add structure and stability to the gluten during rising. If using eggs reduce the liquid content accordingly. Place the egg in a measuring cup and top up with liquid to the correct level for the recipe.

yeast

Yeast is available both fresh and dried. All the recipes in this book have been tested using easy blend, fast action dried yeast which does not require dissolving in water first. It is placed in a well in the flour where it is kept dry and separate from the liquid until mixing commences.

●For best results use dried yeast. The use of fresh yeast is not recommended as tends to give more variable results than dried yeast. Do not use fresh yeast with the delay timer.

If you wish to use fresh yeast note the following: 6g fresh yeast = 1tsp dried yeast

Mix the fresh yeast with 1tsp sugar and 2tbsp of the water (warm). Leave for 5 minutes until frothy.

Then add to the rest of the ingredients in the pan.

To get the best results the yeast quantity may need to be adjusted.

●Use the amounts stated in the recipes; too much could cause the bread to over-rise and spill over the top of the bread pan.

●Once a sachet of yeast is opened, it should be used within 48 hours, unless stated otherwise by the manufacturer. Re-seal after use. Resealed opened sachets can be stored in the freezer until required.

●Use dried yeast before its use by date, as the potency gradually deteriorates with time.

●You may find dried yeast, which has been manufactured especially for use in bread machines. This will also produce good results, though you may need to adjust the quantities recommended.

adapting your own recipes

After you have baked some of the recipes supplied, you may wish to adapt a few of your own favourites, which previously have been mixed and kneaded by hand. Start by selecting one of the recipes in this booklet, which is similar to your recipe, and use it as a guide.

Read through the following guidelines to help you, and be prepared to make adjustments as you go along.

●Make sure you use the correct quantities for the bread maker. Do not exceed the recommended maximum. If necessary, reduce the recipe to match the flour and liquid quantities in the breadmaker recipes.

●Always add the liquid to the bread pan first. Separate the yeast from the liquid by adding after the flour.

●Replace fresh yeast with easy blend dried yeast. Note: 6g fresh yeast = 1tsp (5ml) dried yeast.

●Use skimmed milk powder and water instead of fresh milk, if using the timer delay setting.

●If your conventional recipe uses egg, add the egg as part of the total liquid measurement.

●Keep the yeast separate from the other ingredients in the pan until mixing commences.

●Check the consistency of the dough during the first few minutes of mixing. Bread machines require a slightly softer dough, so you may need to add extra liquid. The dough should be wet enough to gradually relax back.

removing, slicing and storing bread

●For best results, once your loaf is baked, remove it from the machine and turn out of the bread pan immediately, although your bread maker will keep it warm for up to 1 hour if you are not around.

●Remove the bread pan from the machine using oven gloves, even if it is during the keep warm cycle. Turn the pan upside-down and shake several times to release the cooked bread. If the bread is difficult to remove, try gently knocking the corner of the bread pan on a wooden board, or rotate the base of the shaft underneath the bread pan.

●The kneader should remain inside the bread pan when the bread is released, however occasionally it may remain inside the loaf of bread. If so, remove it before slicing the bread, using a heat resistant plastic utensil to prise it out. Do not use a metal implement as this may scratch the non-stick coating on the kneader.

●Leave the bread to cool for at least 30 minutes on a wire rack, to allow the steam to escape. The bread will be difficult to slice if cut hot.

storing

Home-made bread does not contain any preservatives so should be eaten within 2-3 days of baking. If not eating immediately, wrap in foil or place in a plastic bag and seal.

●Crispy French-style bread will soften on storage, so is best left uncovered until sliced.

●If you wish to keep your bread for a few days, store in the freezer. Slice the bread before freezing, for easy removal of the amount required.

general hints and tips

The results of your bread making are dependent on a number of different factors, such as the quality of ingredients, careful measuring, temperature and humidity. To help ensure successful results, there are a few hints and tips worth noting.

The bread machine is not a sealed unit and will be affected by temperature. If it is a very hot day or the machine is used in a hot kitchen, then the bread is likely to rise more, than if it is cold. The optimum room temperature is between 20°C /68°F and 24°C/75°F.

●On very cold days let the water from the tap stand at room temperature for 30 minutes before use. Likewise with ingredients from the fridge.

●Use all ingredients at room temperature unless stated otherwise in the recipe eg. for the super rapid cycle you will need to warm the liquid.

●Add ingredients to the bread pan in the order suggested in the recipe. Keep the yeast dry and separate from any other liquids added to the pan, until mixing commences.

●Accurate measuring is probably the most crucial factor for a successful loaf. Most problems are due to inaccurate measuring or omitting an ingredient. Follow either metric or imperial measurements; they are not interchangeable. Use the measuring cup and spoon provided.

●Always use fresh ingredients, within their use by date. Perishable ingredients such as milk, cheese, vegetables and fresh fruits may deteriorate, especially in warm conditions. These should only be used in breads, which are made immediately.

●Do not add too much fat as it forms a barrier between the yeast and flour, slowing down the action of the yeast, which could result in a heavy compact loaf.

●Cut butter and other fats into small pieces before adding to the bread pan.

●Replace part of the water with fruit juices such as orange, apple or pineapple when making fruit flavoured breads.

●Vegetable cooking juices can be added as part of the liquid. Water from cooking potatoes contains starch, which is an additional source of food for the yeast, and helps to produce a well-risen, softer, longer lasting loaf.

●Vegetables such as grated carrot, courgette or cooked mashed potato can be added for flavour. You will need to reduce the liquid content of the recipe as these foods contain water. Start with less water and check the dough as it begins to mix and adjust if it is necessary.

●Do not exceed the quantities given in recipes as you may damage your bread machine.

●If the bread does not rise well try replacing the tap water with bottled water or boiled and cooled water. If your tap water is heavily chlorinated and fluorinated it may affect the bread rising. Hard water can also have this effect.

●It is worth checking the dough after about 5 minutes of continuous kneading. Keep a flexible rubber spatula next to the machine, so you can scrape down the sides of the pan if some of the ingredients stick to the corners. Do not place near the kneader, or impede its movement. Also check the dough to see if it is the correct consistency. If the dough is crumbly or the machine seems to be labouring, add a little extra water. If the dough is sticking to the sides of the pan and doesn’t form a ball, add a little extra flour.

●Do not open the lid during the proving or baking cycle as this may cause the bread to collapse.

troubleshooting guide

Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possible cause and the corrective action that should be taken to ensure successful bread making.

PROBLEM		POSSIBLE CAUSE	SOLUTION
		LOAF SIZE AND SHAPE
1. Bread does not rise		• Wholemeal breads will be lower than	• Normal situation, no solution.
	enough	white breads due to less gluten
		forming protein in whole wheat flour.
		• Not enough liquid.	• Increase liquid by 15ml/3tsp.
		• Sugar omitted or not enough added.	• Assemble ingredients as listed in recipe.
		• Wrong type of flour used.	• You may have used plain white flour
			instead of strong bread flour which has
			a higher gluten content.
			• Do not use all-purpose flour.
		• Wrong type of yeast used.	• For best results use only fast action
			“easy blend” yeast.
		• Not enough yeast added or too old.	• Measure amount recommended and
			check expiry date on package.
		• Rapid bread cycle chosen.	• This cycle produces shorter loaves. This
			is normal.
		• Yeast and sugar came into contact	• Make sure they remain separate
		with each other before kneading cycle.	when added to the bread pan.

2.	Flat loaves,	• Yeast omitted.	• Assemble ingredients as listed in recipe.
	no rising.	• Yeast too old.	• Check expiry date.
		• Liquid too hot.	• Use liquid at correct temperature for
			bread setting being used.
		• Too much salt added.	• Use amount recommended.
		• If using timer, yeast got wet before	• Place dry ingredients into corners of pan
		bread making process started.	and make slight well in centre of dry
			ingredients for yeast to protect it from
			liquids.

3.	Top inflated -	• Too much yeast.	• Reduce yeast by 1/4tsp.
	mushroom-like in	• Too much sugar.	• Reduce sugar by 1tsp.
	appearance.	• Too much flour.	• Reduce flour by 6 to 9tsp.
		• Not enough salt.	• Use amount of salt recommended in
			recipe.
		• Warm, humid weather.	• Reduce liquid by 15ml/3 tsp and yeast
			by 1/4 tsp.
4.	Top and sides cave in.	• Too much liquid.	• Reduce liquid by 15ml/3tsp next time or
			add a little extra flour.
		• Too much yeast.	• Use amount recommended in recipe or
			try a quicker cycle next time.
		• High humidity and warm weather may	• Chill the water or add milk straight from
		have caused the dough to rise too fast.	the fridge

5.	Gnarly, knotted top -	• Not enough liquid.	• Increase liquid by 15ml/3tsp.
	not smooth.	• Too much flour.	• Measure flour acurately.
		• Tops of loaves may not all be perfectly	• Make sure dough is made under the
		shaped, however, this does not affect	best possible conditions.
		wonderful flavour of bread.

troubleshooting guide (continued)

PROBLEM		POSSIBLE CAUSE	SOLUTION
		LOAF SIZE AND SHAPE
6.	Collapsed	• Machine was placed in a draught or	• Reposition bread maker.
	while baking.	may have been knocked or jolted
		during rising.
		• Exceeding capacity of bread pan.	• Do not use more ingredients than
			recommended for large loaf (max. 1.5Kg).
		• Not enough salt used or omitted. (salt	• Use amount of salt recommended in
		helps prevent the dough over proving)	recipe.
		• Too much yeast.	• Measure yeast acurately.
		• Warm, humid weather.	• Reduce liquid by 15ml/3tsp and
			reduce yeast by 1/4tsp.

7.	Loaves uneven	• Dough too dry and not allowed to rise	• Increase liquid by 15ml/3 tsp.
	shorter on one end.	evenly in pan.

		BREAD TEXTURE
8.	Heavy dense texture.	• Too much flour.	• Measure accurately.
		• Not enough yeast.	• Measure right amount of
			recommended yeast.
		• Not enough sugar.	• Measure accurately.

9.	Open, course, holey	• Salt omitted.	• Assemble ingredients as listed in recipe.
	texture.	• Too much yeast.	• Measure right amount of recommended
			yeast.
		• Too much liquid.	• Reduce liquid by 15ml/3tsp.

10. Centre of loaf is raw,		• Too much liquid.	• Reduce liquid by 15ml/3tsp.
	not baked enough.	• Power cut during operation.	• If power is cut during operation for more
			than 8 minutes you will need to remove the
			unbaked loaf from the pan and start again
			with fresh ingredients.
		• Quantities were too large and machine	• Reduce amounts to maximum
		could not cope.	quantities allowed.

11. Bread doesn’t slice		• Sliced while too hot.	• Allow bread to cool on rack at least
	well, very sticky.		30 minutes to release steam, before
			slicing.
		• Not using proper knife.	• Use a good bread knife.

		CRUST COLOUR AND THICKNESS

12. Dark crust colour/		• DARK crust setting used.	• Use medium or light setting the
	too thick.		next time.

13. Loaf of bread is burnt.		• Bread maker malfunctioning.	• Refer to “Service and customer care”
			section.

14. Crust too light.		• Bread not baked long enough.	• Extend baking time.
		• No milk powder or fresh milk in recipe.	• Add 15ml/3tsp skimmed milk powder
			or replace 50% of water with milk to
			encourage browning.

troubleshooting guide (continued)

PROBLEM	POSSIBLE CAUSE	SOLUTION
	PAN PROBLEMS
15. Kneaders cannot	• You must add water to bread pan and	• Follow cleaning instructions after use.
be removed.	allow kneaders to soak before it can	You may need to twist kneaders slightly
	be removed.	after soaking to loosen.

16. Bread sticks to pan/	• Can happen over prolonged use.	• Lightly wipe the inside of bread pan
difficult to shake out.		with vegetable oil.
		• Refer to “Service and customer care” section.

	MACHINE MECHANICS

17. Breadmaker not	• Breadmaker not switched on	• Check on/off switch is in the ON position.
operating/Kneader not		• Check the pan is locked in place.
moving.	• Pan not correctly located.	• Check the pan is locked in place.
	• Delay timer selected.	• Breadmaker will not start until the
		countdown reaches the program start
		time.

18. Ingredients not mixed.	• Did not start bread maker.	• After programming control panel, press
		start button to turn bread maker on.
	• Forgot to put kneaders in pan.	• Always make sure the kneaders are on the
		shafts in bottom of pan before adding
		ingredients.

19. Burning odour noted	• Ingredients spilled inside oven.	• Be careful not to spill ingredients when
during operation.		adding to pan. Ingredients can burn on
		heating unit and cause smoke.
	• Pan leaks.	• See “Service and Customer care”
		section.
	• Exceeding capacity of bread pan.	• Do not use more ingredients than
		recommended in recipe and always
		measure ingredients accurately.

20. Machine unplugged	• If machine is in knead cycle, discard ingredients and start again.
by mistake or power	• If machine is in rise cycle, remove dough from bread pan, shape and place in
lost during use.	greased 23 x 12.5cm/9 x 5 in. loaf tin, cover and allow to rise until doubled in size.
How can I save	Use bake only setting 11 or bake in pre-heated conventional oven at
the bread?.	200ºC/400ºF/Gas mark 6 for 30-35 minutes or until golden brown.
	• If machine is in bake cycle, use the bake only setting 11 or bake in pre-heated
	conventional oven at 200ºC/400ºF/Gas mark 6 and remove top rack. Carefully
	remove pan from machine and place on bottom rack in oven. Bake until golden brown.

21. E:01 appears on	• Oven chamber too hot.	• Unplug and allow to cool down for 30
display and machine		minutes.
cannot be turned on.

22. H:HH & E:EE	• Bread machine is malfunctioning.	• See “Service and Customer care”
appears in displayand	Temperature sensor error	section.
machinedoesnotoperate.

service and customer care

●If the cord is damaged it must, for safety reasons, be replaced by KENWOOD or an authorised KENWOOD repairer.

If you need help with:

●using your machine or

●servicing or repairs (in or out of guarantee)

call Kenwood customer care on 023 9239 2333. Have your model number ready - it is located on the base of your Bread Maker.

●spares and attachments

call 0870 2413653. other countries

●Contact the shop where you bought your Bread Maker.

●Designed and engineered by Kenwood in the UK.

●Made in China.

IMPORTANT INFORMATION FOR CORRECT DISPOSAL OF THE PRODUCT IN ACCORDANCE WITH EC DIRECTIVE 2002/96/EC.

At the end of its working life, the product must not be disposed of as urban waste.

It must be taken to a special local authority differentiated waste collection centre or to a dealer providing this service. Disposing of a household appliance separately avoids possible negative consequences for the environment and health deriving from inappropriate disposal and enables the constituent materials to be recovered to obtain significant savings in energy and resources. As a reminder of the need to dispose of household appliances separately, the product is marked with a crossed-out wheeled dustbin.

Português

Antes de ler,por favor desdobrea primeira página, que contém as ilustrações

antes de usar o seu aparelho Kenwood

●Leia atentamente estas instruções e guarde-as para consulta futura.

●Retire todas as embalagens e eventuais etiquetas.

segurança

●Não toque nas superfícies quentes. É provável que as superfícies expostas fiquem quentes durante a utilização. Use sempre luvas de forno para retirar a forma de pão quente.

●Para evitar salpicar o interior da cuba do forno, retire sempre a forma de pão da máquina antes de adicionar os ingredientes. Os ingredientes que se derramem sobre o elemento de aquecimento podem queimar e dar origem a fumo.

●Não use este aparelho se existirem sinais visíveis de danos no cabo de alimentação ou se o aparelho tiver caído ao chão acidentalmente.

●Não mergulhe este aparelho, o cabo de alimentação nem a ficha em água ou em qualquer outro líquido.

●Desligue sempre este aparelho da tomada depois de o usar, antes de colocar ou de retirar peças ou antes de o limpar.

●Não deixe o cabo eléctrico pendurado na borda da superfície de trabalho nem deixe que este toque em superfícies quentes tais como um bico de fogão a gás ou eléctrico.

●Este aparelho só deve ser usado sobre uma superfície plana resistente ao calor.

●Não ponha a sua mão dentro da cuba do forno depois de ter retirado a forma de pão pois a cuba estará muito quente.

●Não toque nas peças móveis existentes no interior da Máquina de Pão.

●Não exceda a capacidade máxima de farinha e quantidade de fermento especificados nas receitas fornecidas.

●Não exponha a Máquina de Pão à luz directa do sol, nem a coloque perto de aparelhos quentes ou em sítios onde haja correntes de ar. Todos estes factores podem afectar a temperatura interna do forno, podendo estragar os resultados.

●Não use este aparelho ao ar livre.

●Não ligue a Máquina de Pão com ela vazia pois isso daria origem a danos graves.

●Não use a cuba do forno para guardar seja o que for.

●Não cubra as saídas de ar do lado da máquina e assegure uma ventilação adequada à volta da máquina de fazer pão enquanto esta está a funcionar.

●Este aparelho não foi concebido para operar com temporizadores externos nem por sistema de controlo remoto separado.

●Não ponha a máquina de pão a trabalhar sem ter colocado o distribuidor ou a tampa do distribuidor

●Este electrodoméstico não deverá ser utilizado por pessoas (incluindo crianças) com capacidades mentais, sensoriais ou físicas reduzidas ou com falta de experiência e conhecimento, a não ser que sejam supervisionadas ou instruídas sobre o uso do electrodoméstico por uma pessoa responsável pela sua segurança.

●As crianças devem ser vigiadas para garantir que não brincam com o electrodoméstico.

●Use o aparelho apenas para o fim doméstico a que se destina. A Kenwood não se responsabiliza caso o aparelho seja utilizado de forma inadequada, ou caso estas instruções não sejam respeitadas.

antes de ligar à tomada

●Certifique-se de que a alimentação eléctrica corresponde ao valor indicado na parte inferior da Máquina de Pão.

●Este aparelho está em conformidade com a directiva 2004/108/EC da CEE sobre Compatibilidade Electromagnética e o regulamento da CEE nº. 1935/2004 de 27/10/2004 sobre materiais concebidos para estarem em contacto com alimentos.

antes de usar a sua máquina de pão pela primeira vez

●Lave todas as peças (ver cuidados e limpeza).

chave

puxador da tampa

visor de controlo

tampa do distribuidor

distribuidor automático

elemento de aquecimento

pega da forma de pão

amassadores

forma do pão

veios de accionamento

acoplamento de accionamento

botão ligar/desligar (on/off)

copo medidor

colher de medição dupla 1 colher de chá & 1 colher de sopa

painel de comando

botão do menu

botão de tamanho do pão

indicador do estado do programa

visor

indicadores do tamanho do pão

botão Iniciar/Parar

botão de tonalidade da côdea

indicadores da tonalidade da côdea (clara, média, escura ou rápida

botões do temporizador

como medir os ingredientes (ver figuras 3 a 7)

É extremamente importante usar a quantidade exacta de ingredientes para obter os melhores resultados possíveis.

●Meça sempre os ingredientes líquidos no copo medidor transparente com as marcas graduadas, fornecido junto com o aparelho. O líquido deverá atingir a marca no copo, ao nível dos olhos, nem acima nem abaixo (ver 3).

●Use sempre os líquidos à temperatura ambiente, 20ºC, excepto quando fizer pão usando o ciclo super rápido. Siga as instruções fornecidas na secção das receitas.

●Use sempre a colher de medição fornecida para medir quantidades mais pequenas de ingredientes secos ou líquidos. Use o comando deslizante para seleccionar entre as medidas - 1⁄2 clh. de chá, 1 clh. de chá, 1⁄2 clh. de sopa ou 1 clh. de sopa. Encha até cima e nivele a colher (ver 6).

botão ligar/desligar (on/off)

A sua máquina de fazer pão Kenwood encontra-se equipada com um botão LIGAR/DESLIGAR (ON/OFF) e só começa a funcionar quando se pressiona no botão "ON" (Ligar).

●Ligue à tomada eléctrica e prima o interruptor ON/OFFsituado na parte de trás da máquina de pão – a

unidade apita e aparece 1 (3:25) no visor.

●Desligue sempre a sua máquina de fazer pão e retire da tomada após a sua utilização.

indicador do estado do programa

O indicador do estado do programa está situado no visor e a seta indicadora aponta para o estado do ciclo que a máquina de pão atingiu, assim: -

Pré-aquecimento – A função de pré-aquecimento só funciona no início da regulação para pão integral (30 minutos) e pão integral rápido (5 minutos) para aquecer os ingredientes antes do início da primeira fase de amassagem. Não existe amassagem durante este período.

Amassar – A massa de pão está na 1ª ou na 2ª fase de amassar ou em repouso entre os ciclos de levedagem. Durante os últimos 15-20 minutos da 2ª fase de amassar na regulação (1), (2), (3), (4) e (6) o distribuidor automático funcionará e emitirá um som para o avisar que deve ou pode adicionar manualmente quaisquer ingredientes adicionais.

Levedação A massa está no 1º, no 2º ou no 3º ciclo de levedação.

Cozedura O pão está no ciclo de cozedura final.

Manter quente A máquina de pão entra automaticamente em modo de Manter Quente no final do ciclo de cozedura. Mantém-se em modo de manter quente durante o máximo de 1 hora ou até a máquina ser desligada, conforme o que acontecer primeiro.

Atenção: o elemento de aquecimento liga e desliga e brilha intermitentemente durante o ciclo de manter quente.

Fim fim do programa.

usar a sua Máquina de Pão

(ver o painel de ilustrações)

1Remova a forma de pão levantando-a pela pega.

2Coloque os amassadores.

3Deite a água na forma de pão.

4Adicione os restantes ingredientes na forma de pão

pela ordem indicada nas receitas. Certifique-se de que todos os ingredientes são pesados com exactidão dado que quantidades

7incorrectas produzirão fracos resultados.

8Insira a forma de pão dentro do forno de cozedura e empurre para baixo para assegurar que fica presa na posição.

9Baixe o manípulo e feche a tampa.

10Ligue à tomada e ligue a máquina – a unidade irá apitar e por defeito iniciar na definição 1 (3:25).

11Prima o botão de MENU até o programa pretendido ser seleccionado. A máquina de pão adoptará por defeito 1,5 kg e tonalidade média da côdea.

12Seleccione o tamanho do pão premindo o botão de TAMANHO DO PÃO até o indicador indicar o

tamanho de pão pretendido.

13Seleccione a tonalidade da côdea premindo o botão de CÔDEA até o indicador se mover para a cor de côdea pretendida (claro, médio, escuro ou rápido). Nota: Para seleccionar a versão do programa (1)

Base, (2) Francês ou (3) pão integral prima o botão de tonalidade da CÔDEA até o indicador apontar para .

14Prima o botão INICIAR/PARAR . Para parar ou

cancelar o programa prima o botão INICIAR/PARARdurante 2 a 3 segundos até apitar.

15Desligue a máquina de pão da tomada no final do ciclo de cozedura.

16Remova a forma de pão levantando-a pela pega.

Utilize sempre luvas de forno porque a forma estará muito quente.

17Depois desenforme o pão sobre uma grelha, para arrefecer.

18Deixe o pão arrefecer durante pelo menos 30 minutos antes de o cortar às fatias, para deixar sair o vapor. Se o pão estiver quente, será difícil cortá-lo.

19Limpe a forma de pão e o amassador imediatamente após a sua utilização (ver “cuidados e limpeza”).

distribuidor automático

A sua máquina de fazer pão BM900 está equipada com um distribuidor automático para poder juntar ingredientes adicionais directamente à massa durante o ciclo de amassar. Assegura assim que os ingredientes não são demasiado processados ou totalmente amassados e que são distribuídos de forma igual.

para inserir e utilizar o distribuidor automático

1Encaixe o distribuidor na tampa. Empurre para baixo para fixar.

●A máquina de pão pode ser usada sem o distribuidor

colocado, basta puxar para cima o distribuidor e colocar no seu lugar a tampa . O alerta manual

tocará na mesma. Não ponha a máquina de pão a trabalhar sem ter colocado o distribuidor

ou a tampa do distribuidor .

2Encha o distribuidor com os ingredientes desejados.

3O distribuidor automático funcionará cerca de 15 a 20 minutos depois do ciclo de amassar começar e emitirá um som para o avisar caso queira adicionar manualmente outros ingredientes adicionais.

sugestões e conselhos práticos

Nem todos os ingredientes são apropriados para usar com o distribuidor automático e para obter melhores resultados deve consultar e seguir as linhas de orientação abaixo: -

●Não encha demasiado o distribuidor –siga as quantidades recomendadas, especificadas nas receitas fornecidas.

●Mantenha o distribuídos limpo e seco para evitar que os ingredientes se colem.

●Misture os ingredientes grossos ou demasiados finos com farinha para reduzir a possibilidade de estes se colarem e evitar também que estes sejam libertados.

quadro de utilização do distribuidor automático

ingredientes	apropriado para utilizar com	comentários
	o distribuidor automático

Frutos Secos – ex: Sultanas,	Sim	Corte em pedaços grossos e não em
Passas, Cascas de Fruta &		pequenos pedaços.
Cerejas Cristalizadas		Não utilize frutos ensopados em xarope ou
		álcool.
		Polvilhe ligeiramente com farinha para evitar
		que os frutos se colem.
		Pedaços demasiado pequenos podem colar-
		se ao distribuidor e não serem adicionados à
		massa.
Nozes	Sim	Corte em pedaços grossos e não em
		pequenos pedaços.
Sementes Grandes – ex:	Sim
Girassol & Abóbora
Sementes Pequenas – ex:	Não	Sementes muito pequenas podem cair para
Papoila & Sésamo		a abertura à volta da porta do distribuidor.
		Melhor se for adicionado manualmente ou em
		conjunto com outros ingredientes.

Ervas – Frescas & Secas	Não	Porque foram cortadas muito pequenas
		podem sair do distribuidor.
		As ervas são muito leves e podem não ser
		libertadas do distribuidor.
		Melhor se for adicionado manualmente ou em
		conjunto com outros ingredientes.
Frutos /Vegetais em	Não	O azeite pode fazer com que os ingredientes
Azeite/Tomates/Azeitonas		fiquem colados ao distribuidor.
		Podem ser utilizados se foram bem
		escorridos e bem secos antes de adicionados
		no distribuidor.
Ingredientes com elevado teor	Não	Podem colar-se ao distribuidor.
de água – ex: frutos crus
Queijo	Não	Pode derreter no distribuidor.
		Adicionado com outros ingredientes
		directamente na forma.

Chocolate/Pepitas de Chocolate	Não	Podem derreter no distribuidor.
		Adicionar manualmente quando o som de
		alerta tocar.

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