Black & Decker B1630 Manuale Utente
36
Need Help?
Q19:
Why does my bread rise and then collapse
or form craters?
Why does my bread rise and then collapse
or form craters?
Your bread may be rising too fast. To decrease the rate of
rising, try reducing the amount of sugar, increasing the
amount of salt slightly, or reducing the amount of yeast.
Refer to the “Trouble Shooting Guide” on pg. 13 for
correct adjustments.
rising, try reducing the amount of sugar, increasing the
amount of salt slightly, or reducing the amount of yeast.
Refer to the “Trouble Shooting Guide” on pg. 13 for
correct adjustments.
Q20:
Is it important for ingredients to be at
room temperature before adding them to
the Baking Pan?
Is it important for ingredients to be at
room temperature before adding them to
the Baking Pan?
No, as long as ingredients are not extremely cold or hot.
Milk, eggs, butter/margarine, and yeast can be added
directly from the refrigerator with good results. When a
recipe calls for water, use lukewarm water since it’s easy
to get from the tap.
Milk, eggs, butter/margarine, and yeast can be added
directly from the refrigerator with good results. When a
recipe calls for water, use lukewarm water since it’s easy
to get from the tap.
Q21:
Which kind of yeast is the best to use?
Which kind of yeast is the best to use?
Yeast specially packaged for Bread Machines, Traditional
Dry Yeast, Rapid Rise, or Quick Rise Yeast, can all be used
with good results. The most important thing is to be sure
the expiration date is not up. All the recipes in this
cookbook were developed using Bread Machine Yeast.
If you prefer to use Traditional, Quick Rise or Rapid Rise
Yeast, increase the amount of yeast you use in the recipe
by 1/4 teaspoon.
Dry Yeast, Rapid Rise, or Quick Rise Yeast, can all be used
with good results. The most important thing is to be sure
the expiration date is not up. All the recipes in this
cookbook were developed using Bread Machine Yeast.
If you prefer to use Traditional, Quick Rise or Rapid Rise
Yeast, increase the amount of yeast you use in the recipe
by 1/4 teaspoon.
Q22:
Sometimes when I cut my bread, it’s too
sticky and it falls apart or it starts to mash
down and won’t slice cleanly. What can I
do?
Sometimes when I cut my bread, it’s too
sticky and it falls apart or it starts to mash
down and won’t slice cleanly. What can I
do?
If your bread is sticky or mashes down, it may be too hot!
Be sure to allow 15 to 30 minutes for your bread to cool
before slicing. Place finished bread on a wire cooling
rack to let air circulate around it. You may want to try
using an electric knife to slice bread instead of cutting it
manually. An electric knife has blades that slide back
and forth to let you slice straight through bread and
avoid mashing it down by putting pressure on the top of
the loaf.
Be sure to allow 15 to 30 minutes for your bread to cool
before slicing. Place finished bread on a wire cooling
rack to let air circulate around it. You may want to try
using an electric knife to slice bread instead of cutting it
manually. An electric knife has blades that slide back
and forth to let you slice straight through bread and
avoid mashing it down by putting pressure on the top of
the loaf.
Q23:
Why did I end up with a short, dense,
doughy bread? Why didn’t the bread rise?
Why did I end up with a short, dense,
doughy bread? Why didn’t the bread rise?
The most common reason for unrisen bread is the yeast.
Maybe you forgot to add the yeast. Perhaps the yeast was
bad or expired (always check expiration dates). Also, if
the mixing wasn’t complete, you may have rising
problems. Did you check to see if the mixing paddle was
moving at the beginning of your cycle?
Maybe you forgot to add the yeast. Perhaps the yeast was
bad or expired (always check expiration dates). Also, if
the mixing wasn’t complete, you may have rising
problems. Did you check to see if the mixing paddle was
moving at the beginning of your cycle?
Q24:
What will happen if I leave the bread in the
Baking Pan after baking?
What will happen if I leave the bread in the
Baking Pan after baking?
This unit has a 60-minute “Keep Warm” cycle that lets
you leave the bread in the pan for up to an hour after
baking is completed. Once that warming cycle is over, it’s
best to remove the bread immediately or the bottom of
your loaf will absorb moisture and become soggy. The
soggy part of the bread will not be as tasty when it dries
out and it will go stale quickly. The sides of the bread
may also become moist and mushy.
you leave the bread in the pan for up to an hour after
baking is completed. Once that warming cycle is over, it’s
best to remove the bread immediately or the bottom of
your loaf will absorb moisture and become soggy. The
soggy part of the bread will not be as tasty when it dries
out and it will go stale quickly. The sides of the bread
may also become moist and mushy.
Other Questions?
Please Call Us Toll Free!
1-800-231-9786
Copyright© 1995-2000 Applica Consumer Products, Inc.
Form No. 168633-43-RV-02
Applica Consumer Products, Inc.
Besoin d'aide?
Q18:
Peut-on faire des gâteaux et des pains sans
levain dans le robot-boulanger?
Non,
le robot-boulanger est con
çu pour m
élanger
,p
étr
ir et
cuire des pains au lev
ain.I
l n
’est pas conseill
é de s
’en ser
vir
pour prépar
er des aliments sans levain (comme des
gâteaux,
des biscuits ou des pains sans levain).
Ces
aliments utilisent des agents de levage (comme de la levur
e
chimique ou du bicarbonate de soude) qui réagissent
mieux sur de courts d
élais de m
élange et de cuisson.
Lorsqu’on cher
che à se sucr
er le bec,le livr
e de recettes
comporte un bon choix de pains sucr
és.
Q19:
Pourquoi est-ce que le pain gonfle, puis
s’affaisse ou forme des cratères?
Il lè
ve pr
obablement trop rapidement
.P
our en diminuer
le taux de levage,
essayer de diminuer la quantité de sucr
e
et d’augmenter celle de sel l
égè
rement
,ou diminuer la
quantité de levur
e.C
onsulter le guide de dépannage
à la
page13 pour conna
îtr
e les mesures corr
ectives
appropr
iées.
Q20:
Est-ce que les ingrédients doivent être à la
température ambiante avant d’être versé
dans le plat de cuisson?
Non,
en autant qu’ils ne soient pas tr
op froids ni tr
op
chauds.O
n peut v
erser directement du r
éfr
igérateur le
lait,l
es œ
ufs,le beurr
e ou la margarine et la levur
e et
obtenir de bons résultats.
Lorsque la recette demande de
l’eau,
verser de l
’eau ti
ède
à m
ême le r
obinet.
Q21:
Quel type de levure doit-on utiliser?
Il est pr
éfé
rable d’utiliser de la levur
e pour
robot-boulanger ou de la levur
e sèche
à action rapide.
Il
faut s’assur
er que la date d’expiration indiqu
ée sur le
récipient n
’est pas atteinte.
T outes les r
ecettes du présent
mode d’emploi ont
été
essayées av
ec de la levure pour
robot-boulanger
.Lorsqu
’on v
eut utiliser de la levure s
èche
à action rapide,
augmenter la quantité de levur
e indiquée
de1/4
de cuillère
à
thé.
Q22:
Il arrive parfois que le pain soit collant
quand on le coupe et qu’il se défasse en
miettes ou qu’il s’affaisse et qu’on n’arrive
pas à le couper. Que se passe-t-il alors?
Lorsque la pain est collant ou qu’il s
’affaisse,
il est
probablement tr
op chaud! Le laisser refr
oidir entre
15
et30
minutes avant de le trancher
.O
n peut également
utiliser un couteau électr
ique au lieu de le couper à la
main.Les lames du couteau
électr
iques exer
cent un
mouvement de v
a-et-vient qui permettent de trancher le
pain sans l’é
craser en y exer
çant une pr
ession sur le dessus.
Q23:
Pourquoi le pain est-il trapu, dense et
pâteux? Pourquoi n’a-t-il pas levé?
La raison réside souv
ent dans la levure.
Elle a peut-êtr
e ét
é
oubliée.
Il se peut qu
’elle ne soit plus fra
îche (toujours
vér
ifier la date d’expiration).
En outre,
si le cycle de
pétr
issage n’a pas
été
complet,il se peut que le pain n
’ait
pas complètement lev
é.
Vér
ifier si la lame de pétr
issage est
bien en place au début du cycle.
Q24:
Que se passe-t-il si je laisse le pain dans le
plat de cuisson à la fin de la préparation?
L ’appar
eil comporte une fonction de maintien au chaud
de60
minutes qui permet de laisser le pain dans l
’appar
eil
pendant un maximum d’une heur
e après la fin de la
cuisson.P
ar la suite,il v
aut mieux retir
er immédiatement
la miche ou le fond de celle-ci risque d
’absorber l
’humidit
é
et de devenir mouill
é.
La partie mouill
ée r
isque de ne pas
avoir bon go
ût si on la laisse s
écher et elle rassira
rapidement.
Les cô
tés du pain peuv
ent aussi absorber
l’humidit
é et dev
enir mous.
D'autres questions?
Prièr
e de nous téléphoner sans frais
1-800-231-9786
36
Copyr
ight©1995-2000 Applica Consumer Products
,
For
m No
.168633-43-R
V-02
Applica Consumer Products, Inc.