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Sencor STM 43 Manual

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EN-16
EN
Food Processor
STM 40WH / STM 41GR / STM 42BL / STM 43OR
STM 44RD / STM 45VT / STM 46YL / STM 47GG / STM 48RS
2014
11/2014
FAT
Adds fl avour and retains moisture. Vegetable oils such as saffl ower, sunfl ower or rape seed oil may
be used. Oils can be substituted for by butter or margarine, however the crust colour may become
yellowish.
YEAST
It is used as a leavening agent. The recipes in this user's manual use dried yeast. Prior to using dried
yeast, always check the use-by-date because yeast with an expired use-by-date may cause the dough
not to rise.
Three times as much fresh or pressed yeast must be used compared to dried yeast. To create a starter,
one needs liquid, sugar and heat.
FAST RISING YEAST
It is a mix of yeast and bread improver. If you wish to replace standard yeast in your recipe with this type
of yeast then leave out the bread improver. Fast rising dough should not be used in combination with
bread mixes as a bread improver is usually already contained in them.
WATER
Standard tap water is usually used. It is necessary to warm cold water up to room temperature before
use. Water that is too cold or too hot will prevent the starter from forming.
EGGS
They are used in certain bread recipes. They help the dough to rise and increase the nutritional value of
the bread. They add fl avour and a fi ne crust and usually are used for sweeter types of bread.
OTHER INGREDIENTS
Ingredients such as dried fruit, nuts, chocolate chips, etc. which should remain whole in the baked
bread, should be mixed into the dough. They should be added to the dough gradually during the
kneading process before the dough rises.
BREAD DOUGH – PREPARATION
• Check the minimum lifetime or the use-by-date of all the ingredients.
• Add the ingredients in the order that they are provided in the recipe.
• Store opened foods in air-tight containers.
• Allow ingredients that you have taken out of the refrigerator to fi rst reach room temperature
before using them.
• If not indicated in the recipe otherwise, use bread fl our. Do not use fl our with a protein content
lower than 11%.
• Do not use fl our with baking powder for making a yeast-based bread, unless indicated otherwise
in the recipe.
• If you live in a location that is above 900 m above sea level, you will probably need to adjust the
amount of yeast indicated in the recipe. The higher the above-sea-level altitude, the lower the air
pressure and the faster dough rises. It is recommended to use ¼ of a teaspoon of yeast less than
indicated in the recipe.
• If the weather is hot and humid, use ¼ of a teaspoon of yeast less than is indicated in the recipe to
prevent the dough from over-rising.
• The properties of the fl our may change with the season or type of storage. Then it is necessary to
adjust the water to fl our ratio in the following way. If the dough is too sticky, add 1 to 2 tablespoons
of fl our. If the dough is too dry, add 1 to 2 tablespoons of water. Several minutes are needed for
these ingredients to be absorbed. It should be possible to shape a dough with the right amount of
fl our and water into a smooth loaf that is moist to touch but not sticky.
… 16 …


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