Technical Specifications; Cleaning And Care - ALASKA BM 2600 User Manual

STARTUP OPERATION
TECHNICAL SPECIFICATIONS
INGREDIENTS
1. All -Purpose Flour
All-purpose flour is a mixture of refined hard and soft wheat flour types suitable for baking bread
and cakes.
Ingredients - Temperatures
All ingredients , particularly liquids (water or milk) should be at room temperature , meaning
21 °C . If the ingredients are too cold , e.g. under 10 °C , the yeast will not be activated . Very hot
liquids, hotter than 40°C, can kill the yeast organisms.
230 V-50 Hz
600 Watts
max. 13 hours
Operational voltage
Power consumption
Timer
~t is of~en said t~at cooking is an art, which depends on the
cook's creativity, while bread baking
IS
a science .
This means that the process during which flour, water and yeast are mixed, starts
a chemical reaction enabling the creation of bread dough. Please remember that the mix of
ingredients produces specific results . Please read the following instructions to understand the
role of various ingredients in the bread baking process.
Environmental protection
Discarded electric appliances are recyclable and should not be discarded in
the domestic waste! Please actively support us in conserving resources and
protecting the environment by returning this appliance to the collection centres (if
available).
Avoid opening the bread mach ine during operation in order to achieve optimum baking
results . You can watch the baking process through the viewing window (11 ).
After baking: Once the program is finished, 10 signals will sound and the bread machine
will automatically switch to Warming . The bread can remain in the device for another 60
minutes without moisture soaking the bread . However, the bread should be removed from
the baking pan (2) as soon as possible.
Stop the warming process by pushing and holding the key START /STOP for approx. 2
seconds .
Please disconnect the power plug (7) from the power outlet to be sure that the device is
completely shut down .
Open the cover (1) . Backing pan (2) and the bread are very hot! Use the pot holder and
oven gloves to remove the backing pan
(2)
from the device . For this, release the backing
pan by doing a small anti-elockwise rotation from the anchor. Place the backing pan (2) on
a heat-resistant surface , however never place it on table cloth or plastic surface.
Allow the baking pan (2) to cool down for approx . 5 minutes before removing the bread
from the pan . Hold the baking pan
(2)
diagonally above a baking rack and slightly shake it
until the bread comes loose .
If the dough hook
(3)
is still inserted into the bread, remove it using a blunt object. Please
do not use any metal objects to remove the dough hook
(3)
as this could damage the
surface coating of the dough hook (3) .
The bread should cool off for another 15-30 minutes before eating it.
If a second bread is to be baked and if HH:MM flashes on the LCD screen
( 5) and a sign I
sounds, the bread machine is not yet sufficiently cooled off. Wait another 10 - 20 minutes
before using the device again.
Always allow unit to cool off before cleaning it.
CLEANING AND CARE
Prior to cleaning the appliance, please be sure that the power plug (7) is disconnected
from the power supply and that the appliance is completely cooled off.
Remove the baking pan ( 2 ) from the device and remove the dough hook ( 3 ) from the driv
axle ( 4) inside the baking pan ( 2 ) . The baking pan (2 ) and dough hook ( 3) are non-stick
coated . This facilitates cleaning . Clean the dough hook
(3)
and baking pan
( 2)
using a
mild dish liquid and warm water. Never use acidic or abrasive cleaning agents or abrasive
sponges! If the dough hook
(3)
is encrusted or hard to remove from the drive axle
( 4 ),
fill
the baking pan (2) with hot water. After approx. 30 minutes , clean and remove the dough
hook
(3) .
Carefully dry these parts before replacing them into the appliance.
The baking pan
(2)
and dough hook
(3)
are dishwasher save .
Wipe the baking chamber and exterior side of the appliance with a slightly damp cloth and
dry it using a soft cloth .
Never hold the unit under running water and never submerge the unit in water or other
fluids . Never pour water or other liquids into the baking chamber of the appliance .
2 . Bread Flour
Use bread flour to achieve better results. This flour is ground in order to be particularly suitable
for baking breads using yeast . It has a higher content of egg white than all-purpose flour. The
protein contained in the flour transforms into glutted as soon as it is mixed with a liquid . Gluten
becomes elastic during kneading and forms the texture of the dough . All-purpose flour forms a
weak texture and small loaves of bread.
3 . Whole-Wheat Flour
For whole-wheat flour , the complete grain of wheat is ground.
It
contains the germ and the
bran , which causes the wholewheat flour to be heavier and also more nutrit ious than all-
purpose flour . Bread loaves baked with whole-wheat flour are usually smaller and heavier than
bread loaves made with white flour. To avoid this, whole-wheat flour is often mixed with all
purpose, bread or bran flour to achieve taller loaves of bread with a light texture .
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