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Cooking information
The following oven temperature settings are included as a guide. These settings may need to be adjusted to
suit the individual oven.
Thermostat Settings
Description of oven temperatures
Very slow
Slow
Moderately slow
Moderate
Moderately hot
Hot
Very hot
If using fan forced ovens be sure to turn the temperature down by 15-20°C. Also check recipes at the
back of this book.
1
BEM400_BEM400S_BOOKLET.indd 12-13
Electric
Gas
Gas Mark
°C
°F
°C
°F
10
0
10
0
1
10
300
10
300
10
3
10
3
3
180
30
180
30
00
00
10
3
0
00
00
30
0
30
0
Note
Hints and tips
For better bread making
• Do check the ingredients and read the recipe
before starting to bake.
•
Do measure ingredients accurately — weighed
measurements are more accurate than
volume measurements.
•
Do use bread flour unless recipe states otherwise.
•
Do check use-by-dates on ingredients.
•
Do add ingredients in the order stated in
the recipe.
•
Do store opened ingredients in airtight containers.
•
Do use ingredients at room temperature.
• Don't use flour that contains a protein level of less
than 11%.
• Don't use tableware cups, jugs or spoons
for measuring.
•
Don't use hot water or liquids.
• Don't use self-raising flour to make yeasted bread
unless recipe states otherwise.
•
If you live in a high altitude area (above 00m)
you will probably need to alter the yeast quantity
in the bread recipe. The higher the altitude, the
lower the air pressure and the faster the dough will
rise. Try reducing the yeast by
⁄
teaspoon.
1
4
•
If the weather is hot and humid, reduce the yeast
by
⁄
teaspoon to avoid over rising of the dough.
1
4
•
Flour properties can alter on a seasonal or storage
basis, so it may be necessary to adjust the water
and flour ratio. If the dough is too sticky, add an
extra 1– tablespoons flour, if the dough is too
dry add an extra 1– teaspoons water. A few
minutes is needed for these extra ingredients to be
absorbed. Dough with the correct amount of flour
and water should form into a smooth, round ball
that is damp to the touch but not sticky.
•
When hand-shaping dough for rolls, weigh each
piece of dough for more evenly sized rolls.
Sponging yeast
• Instant active dried yeast is used in the recipes in
this book however fresh or compressed yeast can
be substituted, if required, for specific flavour or
religious dietary requirements.
• Fresh or compressed yeast needs to be 'sponged'
(fermentation started) before adding to the
other ingredients.
• To substitute, use three times the amount of fresh
or compressed yeast for the amount of dry yeast in
a recipe.
• To sponge the yeast: Place the quantity of fresh
compressed yeast in the quantity of (warmed)
water from the recipe together with 1 teaspoon
sugar and 1 teaspoon flour into a clean glass
bowl, stir to dissolve and cover with plastic wrap.
Allow to stand in a warm area (30ºC) for about 30
minutes or until the mixture starts to bubble and
froth. This mixture should be used without delay.
Warm area for rising
• Yeast, either when sponging or in the dough,
requires warmth to rise.
• To create a 'warm area' for dough to rise, place
baking tray over a bowl of fairly warm water, place
prepared dough item on baking tray, cover loosely
with lightly greased thicker-style plastic wrap or
a tea towel. Ensure kitchen is warm and free of
draughts. Allow the dough to rise until doubled
in size.
12/6/08 3:06:42 PM
13
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