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Everglades ev 215 Manual

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CLEANING AND MAINTENANCE
Disconnect the machine from the mains power supply and let it cool down prior to cleaning.
1. Bread pan: Rub inside and outside with a damp cloth. Do not use any sharp or abrasive agents for the
consideration of protecting the non-stick coating. The pan must be dried completely prior to installing.
2. Kneading blade: If the kneading blade is difcult to remove from the axle, ll the Container with warm
water and allow it to soak for approx.30minutes.The kneader can then be easily removed for cleaning.
Also wipe the blade carefully with a cotton damp cloth. Please note both the bread pan and kneading
blade are dishwashing safe components.
3. Lid and window: clean the lid inside and outside with a slightly damp cloth.
4. Housing: gently wipe the outer surface 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, and is
clean and dry, and put the spoon and the kneading blade in the drawer. Finally close the lid.
INTRODUCTION OF BREAD INGREDIENTS
1. Bread our
Bread our has high content of high gluten (so it can be also called high-gluten our which contains
high protein). It has good elastic and can keep the size of the bread from sunken after rising. As the
gluten content is higher than the common our so it can be used for making bread with large size and
better inner ber. Bread our is the most important ingredients of making bread.
2. Plain our
Plain our is made by mixing well-chosen soft and hard wheat and applicable for making express bread
or cakes.
3. Whole wheat our
Whole wheat our is made by grinding whole wheat; it contains wheat skin and gluten. whole wheat
our is heavier and more nutrient than common our. The bread made by whole wheat our is usually
small in size. So many recipes usually combine the whole wheat our and bread our to achieve best
results.
4. Black wheat our
Black wheat our, also named “rough our”, is a kind of high ber our that is similar to whole wheat
our. To obtain the large size after rising, it must be used in combination with high proportion of bread
our.
5. Cake powder
Cake powder is made of grinding soft wheat or low protein wheat, which is specially used for making
cakes. Different our seems to be alike. Actually yeast performance or absorbability of various our
differs largely for growing areas, growth reasons, grinding process and storage life. You may choose
our with different trademark to test, taste and compare in local market, and select the one which could
produce the best result according to your own experience and taste.
6. Corn our and oatmeal our
Corn our and oat our are made by grinding corn and oatmeal respectively. They both are the additive
ingredients of making rough bread, which are used for enhancing the avor and texture.
7. Sugar
Sugar is very important ingredient to add sweet taste and color of bread. While it helps yeast bread as
nourishment. White sugar is largely used. Brown sugar, powder sugar or cotton sugar may be called by
special requirements.
8. Yeast
Yeast passes doughy yeasting process, and then produces carbon dioxide, making bread expand and
inner bre soft. However, yeast fast breeding needs carbohydrate in sugar and our as nourishment.
1tsp. active dry yeast =3/4 tsp. instant yeast
5tsp. active dry yeast =1 tsp. instant yeast
2tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in refrigerator as it will be killed at high temperature. Before use check the date
… 55 …


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