Manual Inventum BM90 (page 34 of 44) (English, German, Dutch, French, Portuguese)

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Beforeyouusetheappliancefortherst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nd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rst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rst

use, this is perfectly normal and causes no harm to the

appliance.

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inuence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our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our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.

2 | BEFORE FIRST USE

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 our varies from type to

type. That is why it is necessary to weigh the right

amount with a kitchenscale. Advice: when you buy

our 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 avour 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 avour and retains the moisture of

the bread. Butter or oil must have roomtemperature

before adding.

Sugar

Sugar provides sweetness and avour, 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 avour, 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 our 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 rst

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.

3 | THE ART OF BAKING

4 | THE INGREDIENTS

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Inventum BM90 Manual

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