Cleaning & Maintenance; Know Your Bread Ingredients - Sharp PE-105-CS Manual

CLEANING AND MAINTENANCE
Disconnect the machine from the power outlet and let it cool down before cleaning.
1. Bread pan: Remove the bread pan by turning it anti-clockwise, then pulling the handle to
remove it, wipe inside and outside of pan 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 before reuse.
NOTE: Insert the bread pan in correct position and then press it down. If it cannot be inserted,
adjust the pan slightly to find the correct position and then press it down.
2. Kneading blade: If the kneading blade is difficult to remove from the bread, use the hook.
Also wipe the blade carefully with a cotton or damp cloth. Both the bread pan and kneading
blade are dishwasher safe components.
3. Ingredient box: After each use, clean the ingredient box with damp cloth, then use a dry
cloth to wipe again.
4. Housing: Gently wipe the outer surface of housing with a wet cloth. Do not use any abrasive
cleaner for cleaning, as this would degrade the high polish of the surface. Never immerse the
housing into water for cleaning.
NOTE: It is suggested not to disassemble the lid for cleaning.
5. Before the bread maker is packed for storage, ensure that it has completely cooled down, is
clean and dry, and the lid is closed.

KNOW YOUR BREAD INGREDIENTS

1. Bread flour: Bread flour has high content of high gluten (so it can be also called high-gluten
flour which contains high protein), it has good elasticity and can keep the size of the bread
from collapsing after rise. As the gluten content is higher than common flour, so it can be
used for making bread with large size and better inner fiber. Bread flour is the most important
ingredient in making bread.
2. Plain flour: Flour that contains no baking powder, it is applicable for making express bread.
3. Whole-wheat flour: Whole-wheat flour is ground from grain. It contains wheat skin and
gluten. Whole-wheat flour is heavier and more nutrient than common flour. The bread made
with whole-wheat flour is usually small in size. Many recipes usually combine whole-wheat
flour with bread flour to achieve best results.
4. Black wheat flour: Black wheat flour, also named as "rough flour", is a kind of high fiber flour,
and is similar to whole-wheat flour. To obtain the large size after rising, it must be used in
combination with high proportion of bread flour.
5. Self-rising flour: A type of flour that contains baking powder, it is used for making cakes
specially.
6. Corn flour and oatmeal flour: Corn flour and oatmeal flour are ground from corn and
oatmeal separately. They are the additive ingredients for making rough bread, for enhancing
the flavor and texture.
7. Sugar: Sugar is very important ingredient to increase sweet taste and color of bread. It is also
considered as nourishment in the yeast bread. White sugar is largely used. Brown sugar,
powder sugar or cotton sugar can also be used as per requirement.
8. Yeast: After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will
expand the bread and softens the inner fiber. However, yeast fast action needs carbohydrate
in sugar and flour as nourishment.
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