Control Panel - Eurotops B3959 Mode D'emploi

B3959
SUGAR
Sugar is the nutrient that the yeast feeds itself on and is of great importance for the
bread's rising process. You can use plain white sugar, brown sugar, syrup or honey.
Sugar lends the bread a certain soft and delicate flavour, increases its nutritional value
and also renders the bread less perishable. Look out: you should not use unrefined
sugar or sugar lumps, when you want to make e.g. cinnamon bread, for they can
damage the non-stick coating of the bread pan.
WATER
When the flour mixes with the water, the gluten will form and air can no longer enter,
thus enabling 3 the bread to rise. At normal temperature you should use tepid water to
make bread: cold water will not activate the yeast and warm water will achieve the
opposite result.
Never use more than 460ml of water per bread.
MILK
Milk adds greatly to the colour of the bread (brown for the crust, creamy on the
inside), improves the overall taste of the bread and increases its nutritional value.
Should you choose to use fresh milk, do not forget to reduce the amount of water, in
order to maintain the right level of humidity.
CAREFUL: do not use fresh milk if you are going to choose the baking program with
the time delay function, for the milk could turn sour.
OTHER INGREDIENTS
In some cookery books you may come across recipes requiring the use of herbs, nuts,
currants, fruit or vegetables. Always use fresh ingredients. When you want to use nuts,
sunflower seeds, dried fruit or similar ingredients, we recommend that they be soaked
in water and dried before adding them to the dough. Always ensure these ingredients
are not too large, for they may damage the non-stick coating.

CONTROL PANEL

1. Start/stop
2. Time -: decrease
time
3. Time +: increase
time
4. Color: select the
browning degree of
the crust
5. Loaf size: size of
the bread (weight)
7 8
1
2
3
80
9 10
5
4
6