Important Recommendations - Roland RDE-1641 Manual Instruction

ENGLISH
–
After the completion of the automatic program, the heat
maintenance function will turn on, and the symbol (39) will
be shown on the display (20). The operation time of the heat
maintenance function is 60 minutes.
–
A beep will sound after the end of the heating cycle. The
standard settings of the completed program will be shown
on the display (20).
–
To cancel the heating function, press and hold the but-
ton (24).
–
Unplug the unit.
–
Put on thermal protective potholders, open the lid (3), take
the form (7) by the handle, turn it counterclockwise and
remove it from the bread maker.
–
Let the form cool down for approximately 10 minutes.
–
Separate the pastry from the form (7) walls using a plastic
kitchen spatula.
–
In order to remove the bread turn the form (7) upside down
and shake it carefully.
–
Before cutting the bread remove the paddle (8) with the
hook (11).
–
Cut the bread with a sharp bread knife.

IMPORTANT RECOMMENDATIONS

Ingredients
Flour
The characteristics of flour are determined not only by the
sort but also by the conditions of grain cultivation, process-
ing method and storage. Try to bake bread using flour of
different manufacturers and grades and find the one corre-
sponding to your needs. The basic types of bread flour are
wheat and rye flour. Wheat flour is more commonly used due
to its nice palatability properties and high nutrition value of
pastry made of wheat flour.
Bread flour
Bread (refined) flour made of inner part of grain only, con-
tains the maximal gluten quantity that provides the crumb
elasticity and prevents bread dropping. Pastry made of bread
flour is puffier.
Whole-grain flour (wholemeal)
Whole-grain (wholemeal) flour is obtained by grinding whole
wheat grains together with the membrane. This sort of flour
is distinguished for its enhanced nutrition value. Whole-grain
bread is usually smaller in size. In order to improve the con-
sumer properties of bread whole-wheat flour is often mixed
with bread flour.
Corn and oatmeal flour
In order to improve the bread texture and additional fla-
vor properties mix wheat or rye flour with corn or oat-
meal one.
Sugar
Sugar enriches the pastry in additional flavors and gives
bread golden color. Sugar is a nutritional medium for yeast
growth. Add to pastry not only refined but brown sugar and
sugar powder as well.
Yeast
Yeast growth is accompanied by emission of carbon diox-
ide, that contributes to the formation of porous crumb.
Flour and sugar are a nutritional medium for yeast growth.
Add fresh compressed yeast or fast-acting yeast powder.
Dissolve fresh compressed yeast in warm liquid (water,
milk, etc.), and add fast-acting yeast to the flour (it does not
require preliminary activation, i.e. adding of water). Follow
the recommendations on the packing or observe the fol-
lowing proportions:
–
1 tea spoon of fast-acting yeast powder is equal to 1,5 of
tea spoon of fresh compressed yeast.
–
Store fresh yeast in a refrigerator. Yeast is destructed
at high temperatures, and in this case the dough rises
poorly.
Salt
Salt gives bread additional flavor and color, but slows down
the yeast growth. Do not use excessive quantities of salt.
Always use fine salt (coarse salt can damage the form's
non-stick coating).
Eggs
Eggs improve the structure and volume of the pastry, give
additional flavor. Eggs should be whipped carefully before
adding to the dough.
Animal and vegetable fats
Animal and vegetable fats make the pastry softer and increase
its storage life. Cut butter into small cubes or let it melt a little
before adding it.
Baking powder and soda
Soda and baking powder (leaven) shorten the time neces-
sary for dough rising. Use leaven or soda when baking in the
«FAST BAKING» mode. It is necessary to mix soda with citric
acid and a little flour beforehand (5 g of baking soda, 3 g of
citric acid and 12 g of flour). This amount of powder (20 g) is
rated for 500 g of flour. Do not use vinegar for soda slaking, it
will make the crumb less homogeneous and more wet. Baking
powder (leaven) is just to be poured into the form following
recipe instructions.
Water
Water temperature plays the crucial role in bread making pro-
cess. The optimal water temperature is 20-25°С, for «FAST
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