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Sogo SS-10722 Manual

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SPECIAL INTRODUCTION
1, For Quick breads
Quick breads are made with baking powder and baking soda that activated by moisture and heat.
For perfect quick breads, it is suggested that all liquids be placed in the bottom of the bread pan, dry
ingredients on top. During the initial mixing of quick bread, batters and dry ingredients may collect in the
corners of the pan, it may be necessary to help machine mix to avoid our clumps. If so, use a rubber
spatula.
2. About Ultra fast program
The bread maker can bake loaf within 1 hour with ultra fast program. This setting can bake bread in
80-100 minutes, the bread is a little more dense in texture. Please noted ingredient of water should be
hot water in the range of 48—50ºC, you must use a cooking thermometer to measure the temperature.
The water temperature is very critical to the performance of baking. If the water temperature is too low
the bread will not be rise to expected size; if the water temperature is too high it will kill the yeast prior to
rising, which also will largely a󰀨ect the baking performance.
CLEANING AND MAINTENANCE
Disconnect the machine from the power 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 bar is di󰀩cult to remove from the axle, in such an event 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, is clean
and dry, and put the spoon and the kneading blade in the drawer, and the lid is closed.
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 collapsing after rise. 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 ingredient of making bread.
2. Plain our
Flour that contains no baking powder, it is applicable for making extouch bread.
3. Whole-wheat our
Whole-wheat our is ground from grain. 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 or bread our to achieve the best result.
4. Black wheat our
Black wheat our, also named as“rough our”, it is a kind of high ber our, and it is similar with whole-
wheat our. To obtain the large size after rising, it must be used in combination with high proportion of
bread our.
5. Self-rising our
A type of our that contains baking powder, it is used for making cakes specially.
6. Corn our and oatmeal our
Corn our and oatmeal our are ground from corn and oatmeal separately. They 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 increase sweet taste and color of bread. And it is also considered as
nourishment in the yeast bread. White sugar is largely used. Brown sugar, powder sugar or cotton sugar
may be called by special requirement.
… 19 …


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