Magnit RBM-1005. Description and technical characteristics of the bread maker |
|
Technical characteristics of the Magnit RBM-1005 bread makerPower 1000 W
Bread Maker Magnit RBM-1005
Control panel of the Magnit RBM-1005 bread maker
Description of the Magnit RBM-1005 bread maker
Rinse and dry the baking dish, kneading paddles and measuring accessories before use.
Save settings functionThe device retains all settings for 7 minutes in the event of a power failure. RebakeIf you want to bake bread immediately after baking the first one, wait until the appliance cools down to room temperature. The high temperature of the appliance reduces the quality of the fermentation. INGREDIENTSAll ingredients used should be at room temperature (unless otherwise noted) and accurate dosage. Measure the ingredients using the measuring spoons and measuring cup provided with the appliance. FLOURThe weight of flour strongly depends on its type. Depending on the quality of the flour, the resulting baked goods may vary.Store flour in an airtight container as it can react to fluctuations in temperature and humidity by absorbing or losing moisture. It is advisable to use so-called "strong", "bread" or "baking" flour rather than standard flour. Adding oat flour, bran, wheat germ, rye flour, or whole grains to the dough results in a heavier and less fluffy bread. The results are also influenced by how strongly the flour is sifted. The more particles of the grain shell it contains, the less the dough rises, and the denser the bread is. YEASTYeast provides the dough to rise. Use active dry yeast in sachets. The quality of the yeast varies and does not always expand in the same way. Thus, the quality of the bread can vary depending on the yeast used. Old yeast or improperly stored yeast does not work as well as freshly opened dry yeast. All recipes are for dehydrated yeast. In case fresh yeast is used, it should be taken in a triple (by weight) amount and diluted with a small volume of warm, slightly sugared water for a more effective effect. SALTSalt adds flavor to baked goods and helps regulate yeast activity. It should not come into contact with yeast. Thanks to the salt, the dough is firm, compact and does not rise very quickly. Salt also improves the texture of the dough. FATS AND OILFats give bread fullness and flavor. This bread also has a longer shelf life. Excess fat slows down the rise of the dough. If butter is used, cut it into small pieces to distribute it more evenly in the dough, or soften it beforehand. SUGARSucrose, raw sugar or honey are preferred. Never use refined sugar or lump sugar. Sugar nourishes the yeast, gives the bread flavor and adds a ruddy crust. WATERWater saturates and activates the yeast. It also saturates the starch in the flour and provides crumbling. Water can be replaced, in part or in whole, with milk or other liquids. Liquids should be at room temperature when added. EGGSEggs enrich the dough, improve the color of the bread and contribute to the formation of a tasty crumb. If eggs are used, the amount of liquid ingredients must be reduced. Crack an egg and add liquids to the volume indicated for the liquid in the recipe. Recipes call for a medium egg of 50 grams. For larger eggs, add some flour, for smaller eggs, reduce the amount of flour. MILKYou can use fresh or powdered milk. If powdered milk is used, add water to the amount specified in the recipe. If fresh milk is used, it can also be diluted with water to the amount indicated in the recipe. Milk has an emulsifying effect, which allows for more uniform cavities and a more beautiful crumb appearance. ADDITIVESYou can use your own recipes by adding any optional additives. In doing so, consider the following:
|
| Magnit RBM-1006. Description and characteristics of the bread maker |
|---|
New recipes
