Princess 152001 Instrucciones De Uso página 21

If you wish to dispose of the appliance
whilst it still works properly or can be easily
repaired, then ensure that the appliance is
recycled.
When the appliance reaches the end of its
useful life, it should be disposed of in a
responsible manner, thereby ensuring the
reuse of the appliance or its parts. Do not
dispose of the appliance with unsorted
refuse; hand it in at the store, or take it to a
recognized collection point. Contact your
municipality for information about the
reception and collection systems in your
area.
Applicable European guideline:
2002/95/EC
2002/96/EC
Some bread recipes
The measuring jug and the measuring
spoon (with the teaspoon and tablespoon
measures on the ends), which comes with
the breadmaker, have been used for the
quantities.
White bread
Wheat flour or wheatmeal
Yeast (dry)
Oil
Milk
Salt
Sugar
Water
Wholemeal bread
Wholemeal flour
Yeast (dry)
Oil
Milk
Salt
Sugar
Water
280 g
1 teaspoon
1½ to 2 tablespoons
1 to 2 tablespoons
1 teaspoon
1 tablespoon
155 ml
280 g
1 teaspoon
1½ to 2 tablespoons
1 to 1½ tablespoons
1 teaspoon
1 tablespoon
160 ml
Mixed bread
Wheatmeal
Cornmeal
(or another type of flour)
Yeast (dry)
Oil
Milk
Yoghurt
Salt
Sugar
Water
Ingredients
You can, of course, bake bread using one
of the recipes given above, but once you
get into it, it is fun to experiment using
different ingredients. To do so, it is useful
to know more about the various bread-
baking ingredients. Some useful
information you will need when baking
bread is given below.
Flour
The main ingredient of bread is flour. There
are many different kinds of flour and mixes
of flour. The type of grain you use makes a
big difference to the bread. For example,
wheat flower contains so much gluten that
it rises better than heavier flour and you,
therefore, need less yeast. Gluten is a
protein compound which is found in grain,
such as wheat, oats, rye and barley. As the
bread rises, gluten forms a network that
keeps in the carbon dioxide bubbles and
this causes the bread to rise.
Patent flour or household flour
Most white flour is called patent flour or
household flour. It contains almost no bran
or seeds, but does contain a lot of gluten.
This flour is usually used to bind soups and
sauces, but is also good for baking (white)
bread.
Wheat flour and wheatmeal
Wheat flour is white wheatmeal.
Wheatmeal is somewhat greyer in colour
and contains a small amount of bran and
Breadmaker Cool White Article 152001
250 g
30 g
1 teaspoon
1½ to 2 tablespoons
1 to 1½ tablespoons
½ to 1 tablespoon
1 teaspoon
1 tablespoon
155 ml
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