Manual Sencor SBR 1040 (page 8 of 10) (English)

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- 8 - 05/2020

CLEANING AND MAINTENANCE

■ Disconnect the power plug from the power socket and allow the appliance to cool

down before cleaning it.

■ For cleaning, do not use cleaning products with an abrasive effect, solvents, etc. that

could damage the appliance. No part of this appliance is intended for washing in

adishwasher.

WARNING:

To prevent the risk of injury by electrical shock, do not submerge

the appliance, power cord or power plug in water or any another

liquid.

■ In the event that it is very difficult to remove the kneading blade from the shaft,

fill the baking container A3 with hot water and allow it to act for approximately 30

minutes. Then remove the kneading blade and carefully clean it using adampened

cloth and wipe it thoroughly dry.

■ Clean the baking container A3 from inside and out using adampened cloth. In order

not to damage the non-stick layer, do not use sharp utensils, or cleaning products

with an abrasive effect. The baking container A3 must be completely dry before

being placed into the breadmaker.

Tip:

After cleaning, coat the kneading blade including the hole in the middle with

cooking fat that can be heated.

■ Clean the lid A2 from inside and out using adampened cloth. Then wipe everything

so that it is thoroughly dry.

Attention:

Brown stains may appear on the inner surface of the lid A2 and

on the ventilation openings. These are fume residues from the

ingredients, which exited together with the escaping steam. They

have no damaging effect on the material of the breadmaker or on

the quality of the baked bread. Simply remove these stains with

adampened cloth.

The surface of the baking container A3 may suffer discolouration

after extended use. This, however, has no effect on the function of

the breadmaker or the quality of the bread.

Storage

■ When not using the appliance for an extended period of time, disconnect the power

plug from the power socket, allow the appliance to cool down and clean it according

to the instructions provided above.

■ Before storing it, check that the appliance and all its accessories are thoroughly

clean and dry.

■ Store the appliance in a dry, clean and well-ventilated location not exposed to

extreme temperatures and out of children'sreach.

INGREDIENTS FOR PREPARING BREAD

1. Bread flour

Bread flour has a large gluten content (therefore, we can also call it high-gluten

flour containing alarge amount of protein), has good elasticity and can rise and

retain the size of the bread without collapsing in on itself. Because it has ahigher

gluten content than plain flour, it can be used for baking larger loaves. Bread flour

is the most important ingredient when baking bread.

2. 2) Plain flour

Plain flour is made by blending thoroughly selected soft and hard wheat, and it is

suitable for quickly baking bread or cakes.

3. Wholemeal flour

Wholemeal flour is made by milling wheat and contains wheat bran and gluten.

Wholemeal flour is heavier and more nutritious than plain flour. Bread made from

wholemeal flour is usually smaller in size. Therefore, many recipes usually combine

wholemeal flour and bread flour in order to achieve the best possible results.

4. Rye flour

Rye flour is intended primarily for baking dark breads. It contains alarge amount of

mineral compounds. It has less gluten than wheat flour and, therefore, it is usually

used in combination with wheat flour.

5. Flour with baking powder (self-raising flour)

Flour with baking powder is especially suitable for making cakes.

6. Corn flour and oatmeal

Corn flour and oatmeal are made by milling corn and oats. Both are adjunct baking

ingredients and are used to improve the taste and structure of the bread.

7. Sugar

Sugar is avery important ingredient for achieving asweet taste and bread colour.

White sugar helps the fermentation process.

8. Yeast

Yeast activates the fermentation process in the dough and produces carbon

dioxide, which helps the bread to increase its volume and to modify the inner

fibres.

1 teaspoon of active dry yeast = 3/4 teaspoon of instant yeast

1.5 teaspoons of active dry yeast = 1 teaspoon of instant yeast

2 teaspoons of active dry yeast = 1.5 teaspoons of instant yeast

Yeast must be stored in arefrigerator as it would spoil at ahigh temperature; check

its use-by date before using it. Quickly put it back in the refrigerator after every use.

Tip:

Following the procedure described below, you may find out whether the yeast is

fresh and active, or not.

1. Pour 1/2 acup of warm water (45–50°C) into ameasuring cup.

2. Add 1 teaspoon of white sugar and mix it in, then sprinkle everything with 2

teaspoons of yeast.

3. Place the measuring cup in awarm location for approx. 10 minutes. Do not mix this

mixture.

4. The foam must reach all the way to the edge of the measuring cup. If not, the yeast

is not active.

9. Salt

Salt is essential for improving the aroma of the bread and crust colour. Likewise, salt

slows down rising.

10. Eggs

Eggs may improve the structure of the bread, make the bread more nutritious and

larger, and give the bread aspecific egg aroma. If you wish to use eggs, you must

remove the shells and mix it together evenly.

11. Fat, butter and vegetable oil

Fat can make the bread finer and extend its shelf-life. After being taken out of the

refrigerator, butter should be melted or cut into small parts so that it is mixed in

evenly.

12. Baking powder

Baking powder is used primarily for leavening when baking bread and cakes in the

Ultra Fast program. It does not need any time for fermentation and generates agas

that creates bubbles and makes the bread structure finer.

13. Baking soda

The same applies as for baking powder. It can also be used in combination with

baking powder

14. Water and other liquids

Water is an essential ingredient in breadmaking. It generally applies, that the most

suitable water temperature is 20–25°C. Nevertheless, for leavening in accelerated

programs, water should have atemperature of 48–50°C. Water may be substituted

for by milk or water mixed with a2% milk powder, which may improve the aroma

of the bread and create abetter crust colour.

Note:

Various types of flour look similar, however the effectiveness of yeast

or the absorption ability of various types of flour differ substantially

depending on the growing region, growth conditions, milling process

and shelf life. For testing purposes, select various flour brands available

on the market, test the taste and compare the results – then select the

flour that, based on your experience and taste preferences, delivers the

best results.

WEIGHING INGREDIENTS

■ Correctly weighing ingredients is very important when making bread. We

recommend that you use the supplied measuring cup A8 and measuring spoon A9.

1. Liquids

We recommend that you measure water, fresh milk or instant milk using the

measuring cup A8. After pouring it in, check the level of the liquid at eye level.

When using the measuring cup A8 to measure oil or other similar liquids,

thoroughly clean the measuring cup A8 before using it again.

2. Loose ingredients

Put loose ingredients into the measuring cup A8 using aspoon, and when the

measuring cup A8 is full, level it using aknife. Do not tamp loose ingredients into

the measuring cup A8, the extra amount could negatively affect the balance of the

ingredients in the recipe. For measuring loose ingredients, you can also use the

measuring spoon A9, especially when measuring out smaller amounts.

3. Order of ingredients

The order of the ingredients is very important for correct breadmaking. It generally

applies that the liquids, eggs, salt and dried milk, etc. are added in first. Then the

loose ingredients such as flour, sugar, etc. are added. The yeast (or baking powder)

is added last. Yeast is always placed on dry flour and must not come into contact

with the salt.

TROUBLESHOOTING GUIDE TO BAKING

Problem Cause Solution

Smoke coming out

the vents while

baking.

Certain ingredients are

stuck on the bottom

heating element or have

come close to it. Upon first

use, it may be caused by

oil residues on the heating

element.

Disconnect the breadmaker from the power grid, allow

it to cool down, and clean the heating element.

The bread centre

is collapsing.

The bread remained in

the breadmaker in the

KEEP WARM mode for

too long.

Do not leave the bread in the breadmaker until the very

end of the KEEP WARM mode.

It is very difficult

to remove the

bread.

The kneading blade is

stuck in the loaf.

Move the shaft to release the loaf from the baking

container A3. Then clean the baking container A3 and

the kneading blade according to the instructions in

chapter Cleaning and maintenance.

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Sencor SBR 1040 Manual

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