Philips HD 9040 Bruksanvisning

HD9040 - Additional Baking Information

4222.005.0042.4.indd 1 02-06-10 14:29

2

4222.005.0042.4.indd 2 02-06-10 14:29

3

1 2

3 4

5 6 7 8

9 10 11

1 Hr.

12

13

14 15 16

17

18 19

20

4222.005.0042.4.indd 3 02-06-10 14:29

4

4222.005.0042.4.indd 4 02-06-10 14:29

HD9040 - Additional Baking Information

ENGLISH 6

DANSK 18

DEUTSCH 30

 43

ESPAÑOL 56

SUOMI 68

FRANÇAIS 80

NEDERLANDS 94

NORSK 106

PORTUGUÊS 118

SVENSKA 131

TÜRKÇE 143

165

176

4222.005.0042.4.indd 5 02-06-10 14:29

6

Standard bread programs and recipes

Basic white bread (programs 1 and 2)

program: Basic White 750g 1000g 1250g

Water (27°C/80°F) or milk 290ml 350ml 450ml

Milk powder 1½tbsp 2tbsp 3tbsp

Oil 1½tbsp 2tbsp 3tbsp

Salt 1tsp 1½tsp 1½tsp

Sugar 1½tbsp 2tbsp 3tbsp

White our 500g 600g 750g

Dried yeast 1tsp 1tsp 1tsp

Wholewheat bread (programs 3 and 4)

program: Whole Wheat 750g 1000g 1250g

Water (27°C/80°F) 320ml 380ml 480ml

Oil 1tbsp 2tbsp 2tbsp

Salt 1½tsp 2tsp 2tsp

Honey OR sugar 2tbsp 2tbsp 3tbsp

Wholewheat our 500g 600g 750g

Dried yeast 1tsp 1tsp 1tsp

French bread (program 5)

program: French 750g 1000g 1250g

Water (27°C/80°F) 290ml 350ml 450ml

Oil 1½tbsp 2tbsp 2tbsp

Salt 1½tsp 2tsp 3tsp

White our 500g 600g 750g

Dried yeast 1tsp 1tsp 1tsp

Sweet bread (program 6)

program: Sweet 750g 1000g 1250g

Water (27°C/80°F) or milk 270ml 330ml 390ml

Milk powder 1½tbsp 2tbsp 3tbsp

Oil 2tbsp 3tbsp 4tbsp

Salt 1tsp 1tsp 1tsp

Sugar 4tbsp 5tbsp 6tbsp

White our 500g 600g 700g

Dried yeast 1tsp 1tsp 1tsp

Gluten-free bread (program 7)

program: Gluten Free 750g 1000g 1250g

Milk - 310ml 465ml

Vinegar - 1tsp 1½tsp

Oil - 6tbsp 9tbsp

Eggs - 2 eggs 3 eggs

Salt - 1tsp 1½tsp

Sugar - 2tbsp 3tbsp

Gluten-free our - 450g 675g

Dried yeast - 2tsp 3tsp

Super rapid bread (program 8)

program: Super Rapid 750g 1000g 1250g

Water (27°C/80°F) or milk - 380ml -

ENGLISH

4222.005.0042.4.indd 6 02-06-10 14:29

program: Super Rapid 750g 1000g 1250g

Milk powder - 2tbsp -

Oil - 2tbsp -

Salt - 1tsp -

Sugar - 2tbsp -

White our - 600g -

Dried yeast - 4tsp -

Dough/pizza dough (program 9)

program: Dough 750g 1000g 1000g

Water (27°C/80°F) or milk - 340ml

Milk powder - 2tbsp

Oil - ¼ cup

Salt - 2tsp

Sugar - 2tbsp

White our - 600g

Dried yeast - 2tsp

Strawberry or blackberry jam (program 12)

Program: Jam

Fresh or frozen (thawed) fruit 2 cups

Sugar 1.5 cups

Conversion table

tsp/tbsp/cup ml

¼tsp 1ml

½tsp 2ml

1tsp 5ml

1tbsp 15ml

¼ cup 50ml

1/3 cup 75ml

½ cup 125ml

2/3 cup 150ml

3/4 cup 175ml

1 cup 250ml

Multi Bread Shaper programs and recipes

The Multi Bread Shaper programs (13 and 14) enable you to make your own variety of bread shapes. From small and big buns to baguettes and

free shapes. These programs have two stages:

- First stage: kneading and rising of the dough

- Second stage: baking

Kneading and rising of the dough

1 Remove the bread pan from the appliance (see chapter ‘Using the appliance’ in the user manual).

2 Assemble the kneading blades (see chapter ‘Using the appliance’ in the user manual).

3 Measure and put the ingredients in the bread pan (see chapter ‘Using the appliance’ in the user manual).

4 Put the bread pan back in the breadmaker (see chapter ‘Using the appliance’ in the user manual).

5 Plug in the breadmaker.

6 Press the program selector and select program 13 or 14.

7 If desired, press the crust colour selector one or more times to select the appropriate crust colour.

For programs 13 and 14, the preset crust colour is medium.

8 Press the start/stop/cancel button to start the dough kneading cycle, which is followed by the rising cycle.

9 Whentherststageoftheprogramisnished,theappliancegoesintostandby.

, Theappliancebeepstotellyouthatthekneadingandrisingofthedoughisnished.

Note: The two cycles (kneading and rising of the dough) take place automatically and last 1 hour and 21 minutes, i.e. 26 minutes of kneading followed

55 minutes of rising.

ENGLISH 7

4222.005.0042.4.indd 7 02-06-10 14:29

Note: It is normal for the dough not to be evenly blended during kneading.

Whentherststageoftheprogramisnished,thedoughmustbebakedwithinonehour.Afteronehour,theapplianceresetsitselfandthe

Multi Bread Shaper program is lost.

Shaping and baking

1 Shape your bread as desired and put it in the baking trays (see section ‘Multi Bread Shaper recipes’ below).

2 Set up the baking rack (see section ‘Setting up the baking rack’ below).

3 Put the baking rack with the baking trays in the breadmaker.

Note: You have to remove the bread pan before you can use the baking rack.

4 Close the lid and press the stop/start/cancel button to start the baking cycle.

Setting up the baking rack

The breadmaker comes with a baking rack specially intended for Multi Bread Shaper recipes (programs 13 and 14). The baking rack comes with

two baking trays. With the two long separators and the four short separators you can divide the baking trays to bake baguettes, rolls, buns or

free-shape bread.

1 Tobaketwolongbaguettesorotherbreads,placethelongseparatorinthebakingtray.Presstheseparatordowntoxit.

2 To bake short baguettes or other short breads, place two short separators across the baking tray and push them into place.

3 Tobakerollsorbuns,rstplacethelongseparatorandthenttheslotsintheshortseparatorsintotheslotsinthelongseparator.

4 To bake free-shape bread, leave out all separators.

Multi Bread Shaper recipes

For these recipes you need the baking rack, the baking trays, the separators for the baking trays, the slitter and the brush.

Baguettes

This recipe makes 4 baguettes of 100g each.

The required crust colour setting is medium.

Ingredients:

- 150ml water

- 1tsp salt

- 260g bread our

- 1½tsp dry yeast

Note: To give your baguettes a springier texture, add 1 tbsp oil to the ingredients. If you want to give the 4 baguettes more colour, add 2 tsp sugar to

the ingredients.

To shape the baguettes:

1 Sprinklesomeourontheworksurface.

2 Remove the bread pan from the appliance and take the dough out of the bread pan.

3 Roll the dough into a ball and divide the ball into four lumps with a knife (Fig. 1).

Note: Make sure the lumps have the same weight.

Tip: To make the baguettes lighter and more airy, leave the dough balls to rest for 5 minutes before you shape them.

4 Flatteneachdoughlumpontheouredworksurfacewiththepalmofyourhandorbygentlyrollingitwitharollingpin(Fig.2).

5 Grasp the long side of the sheet of dough and fold it inwards. Then grasp the other long side of the sheet and fold it inwards on top of

the folded-in side (Fig. 3).

6 Pushyourngersintothecentreofthefoldeddoughacrossitsentirelengthtocreatealongcavity(Fig.4).

7 Close the cavity by pulling the front half of the dough up and across the cavity and place it on top of the other half of the dough. Then

seal the seam (Fig. 5).

8 Put the dough on the work surface with the seam pointing down and roll it back and forth with your hands. Start in the centre and

move your hands outwards along the length of the dough while rolling it in order to stretch it to the desired length. (Fig. 6)

9 Roll the dough with your hands without pressing too much to get a regular shape. The thickness and width of the dough must remain

even.

Note: The dough must have the same length as the baking tray (approx. 18cm).

Tip: To vary the avour of the baguettes, you can add ingredients such as sesame or poppy seeds during this stage.

10 Assemble the long separators in the two baking trays and place the dough shapes in each section of the baking trays (Fig. 7).

11 For optimal results, make diagonal 1cm long slits in the top of the shaped dough with the slitter supplied or with a serrated knife (Fig. 8).

Note: Make sure the slits are not more than 1cm deep and 2cm apart (Fig. 9).

12 Use the brush to dampen the top of the dough shapes with water (Fig. 10).

Note: Make sure no water is left behind in the baking tray.

13 Put the baking rack with the baking trays in the breadmaker.

14 Press the stop/start/cancel button to start the baking cycle.

15 Unplug the appliance at the end of the baking cycle.

16 Lift the baking rack out of the appliance (Fig. 11).

ENGLISH8

4222.005.0042.4.indd 8 02-06-10 14:29

Be careful, the baking rack, the baking trays and the breads are hot.

17 Take the baguettes from the baking trays and leave them to cool on a wire cooling rack (Fig. 12).

Bloomer

Bloomer refers to a bread shape that is cylindrical, but at on the bottom with several diagonal slashes across the top.

1 Use the ingredients and follow steps 1 to 3 under ‘Baguettes’ above.

2 Rollouteachofthefourdoughlumpswitharollingpinintoa18cm-longandapprox.1.5cm-thickrectangularsheetswithround

corners (Fig. 13).

3 Grasp the long side of each sheet of dough and roll it up into a 5cm wide roll. Tuck in the ends and smooth them (Fig. 14).

4 Place the long separators in the baking trays and place the dough shapes in each section.

5 Cutdiagonalslashesacrossthetopapprox.1.5cmapart(usuallyabout6slashesperdoughshape)withtheslittersuppliedoraserrated

knife (Fig. 15).

6 Use the brush to dampen the top of the dough shapes with water.

Note: Make sure no water is left behind in the baking tray.

7 Put the baking rack with the baking trays in the breadmaker.

8 Press the stop/start/cancel button to start the baking cycle.

9 Unplug the appliance at the end of the baking cycle.

10 Lift the baking rack out of the appliance.

Be careful, the baking rack, the baking trays and the breads are hot.

11 Take the bloomers from the baking trays and leave them to cool on a wire cooling rack.

Epi French bread

Epi French bread is a French bread made of baguette dough and shaped like an ear of corn (‘epi’ is French for ear of corn).

1 Use the ingredients under ‘Baguettes’ above and shape the baguettes by following steps 1 to 9.

2 Place the long separators in the baking trays and place the dough shapes in each section.

3 Useapairofscissorstoslashthetopofthedoughshapeat2to2.5cmintervalsacrossitsfulllengthtocreateapsinthetopofthe

dough shape (Fig. 16).

Note: The length of the cuts has to be about two-thirds of the height of the dough shape.

4 Puttheapsofdoughtotherightandtotheleftinturns(Fig.17).

5 Use the brush to dampen the top of the dough shapes with water.

Note: Make sure no water is left behind in the baking tray.

6 Put the baking rack with the baking trays in the breadmaker.

7 Press the stop/start/cancel button to start the baking cycle.

8 Unplug the appliance at the end of the baking cycle.

9 Lift the baking rack out of the appliance.

Be careful, the baking rack, the baking trays and the breads are hot.

10 Take the epi French breads from the baking trays and leave them to cool on a wire cooling rack.

Tip: The aps of the baked epi French breads can be easily broken off as individual serving.

Braided bread

This is a recipe for one of the most common type of braided bread, i.e. three-strand braided bread.

Ingredients:

- ¼ cup milk

- ½ large egg

- 1 1/6 cup our

- 1tbsp sugar

- ¼ tsp salt

- 1/8 cup butter

- ¾tsp dry yeast

To shape the braided bread:

1 Sprinklesomeourontheworksurface.

2 Remove the bread pan from the appliance and take the dough out of the bread pan.

3 Rollthedoughintoaballanddividetheballintosixlumpswithaknife(Fig.18).

Note: Make sure the lumps have the same weight.

4 Placethreelumpsontheouredworksurfaceandrolleachlumpbackandforthwithyourhands.Startinthecentreandmoveyour

hands outwards along the length of the dough while rolling it in order to stretch it to the desired length (Fig. 19).

Note: Make sure the dough strands keep a consistent diameter. The dough strands must be rolled until they have the same length as the baking tray

(approx. 18cm).

5 Placethethreedoughstrandsnexttoeachotheronthebakingtray(Fig.20).

ENGLISH 9

4222.005.0042.4.indd 9 02-06-10 14:29

6 Start braiding the dough strands in the centre. Lift the right strand and pass it over the centre strand. Then pass the left strand over the

right strand, the centre strand over the left strand. Continue braiding until you reach the end of the strands. Then braid from the centre

towards the other end (Fig. 21).

7 Wet the ends, pinch them together and tuck them under (Fig. 22).

8 Use the brush to dampen the top of the dough shapes with water.

Note: Make sure no water is left behind in the baking tray.

9 Follow steps 4 to 8 for the other three strands.

10 Put the baking rack with the baking trays in the breadmaker.

11 Press the stop/start/cancel button to start the baking cycle.

12 Unplug the appliance at the end of the baking cycle.

13 Lift the baking rack out of the appliance.

Be careful, the baking rack, the baking trays and the breads are hot.

14 Take the braided breads from the baking trays and leave them to cool on a wire cooling rack.

Rolls

This recipe makes 12 rolls.

Ingredients:

- 150ml water

- 1tsp salt

- 260g bread our

- 1½tsp dry yeast

To shape the rolls:

1 Sprinklesomeourontheworksurface.

2 Remove the bread pan from the appliance and take the dough out of the bread pan.

3 Roll the dough into a ball and divide the ball into 12 lumps with a knife (Fig. 23).

Note: Make sure the lumps have the same weight.

4 Shape each lump into a roll and place the shaped dough on the baking tray (Fig. 24).

5 Slash the dough down the centre with the slitter to create a deep score that divides the dough into halves (Fig. 25).

6 Slashthedoughagainperpendiculartotherstscoretodividethedoughintoquarters(Fig.26).

7 Use a brush to dampen the top of the dough shapes with water.

Note: Make sure no water is left behind in the baking tray.

8 Put the baking rack with the baking trays in the breadmaker.

9 Press the stop/start/cancel button to start the baking cycle.

10 Unplug the appliance at the end of the baking cycle.

11 Lift the baking rack out of the appliance.

Be careful, the baking rack, the baking trays and the rolls are hot.

12 Take the rolls from the baking trays and leave them to cool on a wire cooling rack.

Cinnamon buns

Ingredients:

- ¼ cup milk

- ½ large egg

- 1 1/6 cup bread our

- 1tbsp sugar

- ¼tsp salt

- 1/8 cup butter

- ¾tsp dry yeast

Filling:

- 1tbsp granulated sugar

- ½tsp cinnamon

- 1/8 cup raisins

- Mix the lling ingredients well before adding them to the dough.

Glazing:

- ½ large egg, beaten

- 2tsp water

To shape the cinnamon buns:

1 Sprinklesomeourontheworksurface.

2 Remove the bread pan from the appliance and take the dough out of the bread pan.

3 Rollthedoughintoaballwithyourhandsandcuttheballintwoequalhalves(Fig.27).

4 Roll the half dough balls out into rectangular shapes (Fig. 28).

5 Placeanequalamountofllingon¾ofeachshape(Fig.29).

6 Rollupthedoughshapesandsealtheendrmly(Fig.30).

ENGLISH10

4222.005.0042.4.indd 10 02-06-10 14:29

Note: Seal the top seam and both ends properly to prevent the roll from unravelling when you start to slice it (Fig. 31).

7 Slicetherolleddoughintotwoequalpieces(Fig.32).

8 Put the pieces of rolled dough on the baking tray with the sliced side facing upwards.

9 Apply egg glazing to the top of the dough with the brush (Fig. 33).

10 Put the baking rack with the baking trays in the breadmaker.

11 Press the stop/start/cancel button to start the baking cycle.

12 Unplug the appliance at the end of the baking cycle.

13 Lift the baking rack out of the appliance.

Be careful, the baking rack, the baking trays and the buns are hot.

14 Take the buns from the baking trays and leave them to cool on a wire cooling rack.

Soft pretzels

This recipe makes 32 pretzels.

Ingredients:

- 1 cup beer

- 2½ cups all-purpose our

- 2tbsp sugar

- 1tsp salt

- 1tbsp butter

- 1tsp dry yeast

To shape the pretzels:

1 Sprinklesomeourontheworksurface.

2 Remove the bread pan from the appliance and take the dough out of the bread pan.

3 Rollthedoughintoaballanddividetheballintofourequallysizedlumpswithaknife.

4 Cuteachlumpinto8equallysizedlumps.

5 Rolleachlumpintoanapprox.50cm-longand1cm-thinstrand(Fig.34).

6 Pick the ends of each strand and pull them towards each other until they cross each other. (Fig. 35)

7 Then twist one end round the other and place the twisted ends across the other side of the circle to shape the pretzel (Fig. 36).

8 Place the pretzels upside down with the twisted ends underneath 2cm apart on the baking tray. (Fig. 37)

9 Apply beaten egg with the brush and sprinkle the pretzels lightly with coarse salt, poppy seeds or sesame seeds (Fig. 38).

Tip: The breadmaker can only bake 6 pretzels at a time. You may need to use the Bake program to continue baking. Each baking cycle lasts approx.

10-12 minutes.

10 Put the baking rack with the baking trays in the breadmaker.

11 Press the stop/start/cancel button to start the baking cycle.

12 Unplug the appliance at the end of the baking cycle.

13 Lift the baking rack out of the appliance.

Be careful, the baking rack, the baking trays and the pretzels are hot.

14 Take the pretzels from the baking trays and leave them to cool on a wire cooling rack.

Tip: If you want soft and chewy pretzels, serve them warm with mustard.

Tip: For crispy, dry, crunchy pretzels, place the baked pretzels in a cool oven on an ungreased baking tray. Allow them to stand for 3 hours or overnight

to become dry and crunchy.

Multi Bread Shaper programs

Multi Bread Shaper (program 13) Multi Bread Shaper Sweet (program 14)

Ingredients Quantities Ingredients Quantities

Water 150ml Water 100ml

Oil - Oil 1tbsp

Salt 1tsp Salt ½tsp

Sugar - Sugar 2tbsp

Milk powder - Milk powder 1tbsp

White our 260g White our 200g

Dried yeast 1½tsp Dried yeast 1tsp

Baking times and temperatures

The standard keep-warm temperature for the bread types and the Bake Only program in the tables below is 60°C.

The keep-warm temperature for jam is 20°C.

The maximum delay time that can be set for all bread types except Super Rapid and Gluten Free is 15 hours.

ENGLISH 11

4222.005.0042.4.indd 11 02-06-10 14:29

The maximum delay time for the Bake Only program is 1 hour and 30 minutes.

Optional: adding extra ingredients during the dough stage

Program Addingextraingredients(whenappliancebeeps)

Basic White After 46 min.

Basic White Rapid After 15 min.

Whole Wheat After 51 min.

Whole Wheat Rapid After 20 min.

Sweet Afer 20 min.

Gluten Free After 14 min.

Dough After 16 min.

Duration and temperatures in the baking stage

Type Crust Baking temp. Weight Baking time Process time

Basic White Light 110°C 750g 45 min. 3 hrs 25 min.

1000g 50 min. 3 hrs 30 min.

1250g 55 min. 3 hrs 35 min.

Medium 120°C 750g 50 min. 3 hrs 30 min.

1000g 55 min. 3 hrs 35 min.

1250g 60 min. 3 hrs 40 min.

Dark 130°C 750g 55 min. 3 hrs 35 min.

1000g 60 min. 3 hrs 40 min.

1250g 65 min. 3 hrs 45 min.

Basic White Rapid Light 110°C 750g 45 min. 2 hrs 35 min.

1000g 50 min. 2 hrs 40 min.

1250g 55 min. 2 hrs 45 min.

Medium 120°C 750g 50 min. 2 hrs 40 min.

1000g 55 min. 2 hrs 45 min.

1250g 60 min. 2 hrs 50 min.

Dark 130°C 750g 55 min. 2 hrs 45 min.

1000g 60 min. 2 hrs 50 min.

1250g 65 min. 2 hrs 55 min.

Whole Wheat Light 115°C 750g 50 min. 4 hrs

1000g 55 min. 4 hrs 5 min.

1250g 60 min. 4 hrs 10 min.

Medium 125°C 750g 55 min. 4 hrs 5 min.

1000g 60 min. 4 hrs 10 min.

1250g 65 min. 4 hrs 15 min.

Dark 135°C 750g 60 min. 4 hrs 10 min.

1000g 65 min. 4 hrs 15 min.

1250g 70 min. 4 hrs 20 min.

Whole Wheat Rapid Light 115°C 750g 50 min. 2 hrs 45 min.

1000g 55 min. 2 hrs 50 min.

1250g 60 min. 2 hrs 55 min.

Medium 125°C 750g 55 min. 2 hrs 50 min.

1000g 60 min. 2 hrs 55 min.

1250g 65 min. 3 hrs

Dark 135°C 750g 60 min. 2 hrs 55 min.

1000g 65 min. 3 hrs

1250g 70 min. 3 hrs 5 min.

French Light 115°C 750g 50 min. 4 hrs 5 min.

1000g 55 min. 4 hrs 10 min.

ENGLISH12

4222.005.0042.4.indd 12 02-06-10 14:29

Type Crust Baking temp. Weight Baking time Process time

1250g 60 min. 4 hrs 15 min.

Medium 125°C 750g 55 min. 4 hrs 10 min.

1000g 60 min. 4 hrs 15 min.

1250g 65 min. 4 hrs 20 min.

Dark 135°C 750g 65 min. 4 hrs 20 min.

1000g 70 min. 4 hrs 25 min.

1250g 75 min. 4 hrs 30 min.

Sweet Light 110°C 750g 52 min. 3 hrs 17 min.

1000g 54 min. 3 hrs 19 min.

1250g 56 min. 3 hrs 21 min.

Medium 115°C 750g 54 min. 3 hrs 19 min.

1000g 57 min. 3 hrs 22 min.

1250g 60 min. 3 hrs 25 min.

Dark 125°C 750g 58 min. 3 hrs 23 min.

1000g 61 min. 3 hrs 26 min.

1250g 64 min. 3 hrs 29 min.

Gluten Free Medium 115°C 1000g/1250g 95 min. 2 hrs 54 min.

Super Rapid Medium 135°C 1000g 50 min. 1 hrs 25 min.

Dough N/A N/A N/A 0 min. 1 hr 30 min.

Bake Only N/A 120°C N/A 10 min. N/A

Pasta Dough N/A N/A N/A 0 min. 14 min.

Jam N/A 115°C N/A 45 min. 1 hr

Multi Bread Shaper Light 120°C 750g 65 min. 2 hrs 50 min.

Medium 130°C 750g 65 min. 2 hrs 50 min.

Dark 140°C 750g 65 min. 2 hrs 50 min.

Multi Bread Shaper

Sweet

Light 110°C 750g 35 min. 2 hrs 20 min.

Medium 120°C 750g 35 min. 2 hrs 20 min.

Dark 130°C 750g 35 min. 2 hrs 20 min.

Ingredients and tools

This chapter describes a number of ingredients and tools used for baking bread. Each ingredient has a special purpose. It is important to

purchase high-quality ingredients and use them in the exact amounts specied in the recipes. While some ingredients are interchangeable, others

will produce poor results in bread.

Ingredients



White our contains enough protein (gluten) to give a lot of volume and texture to bread. It is gluten that forms the cell wall structure, traps

and holds the air bubbles and allows the bread to rise. Most our is bleached. This does not affect the baking performance or the shelf life.



Wholewheat our is a coarsely ground type of our milled from the entire wheat kernel - brand, germ and endosperm. The brand and germ

provide the brown colour and nutty avour while increasing bre. Baking with wholewheat our results in shorter, denser loaves.



Rye our is made by nely grinding rye kernels. Only ours made from wheat and rye contain gluten-forming proteins. The gluten in rye our is

not very elastic, therefore rye our must be used in combination with wheat our.

Cereals, grains and seeds

Cereals, grains and seeds provide variety in texture, avour and appearance of breads. They increase bre content. Three, ve, seven or twelve-

grain cereals can be substituted in a recipe for any multi-grain cereal. Cracked wheat is the wholewheat kernel that is cracked into particles of

different sizes from coarse to ne. Bulgur is the wheat kernel with the bran removed, which is steamed, dried and ground. Natural bran, both

wheat and oats, cuts the gluten strands. Therefore do not use more bran than is stated in the recipe.



Gluten is present in many cereals, such as wheat, rye, barley, oats, etc. Gluten-free bread is to be made exclusively from gluten-free our or

gluten-free bread mixes.



Semolina, a creamy yellow coarsely ground our milled from hard durum wheat, is high in protein. It is used to make fresh pasta. Pasta dough

made of semolina is easier to knead and holds its shape better during baking than pasta dough made with all-purpose our. You can replace part

of the all-purpose or wholewheat our by semolina.

ENGLISH 13

4222.005.0042.4.indd 13 02-06-10 14:29

Fats

Fats tenderise, add avour and extend shelf life of bread by retaining moisture. Shortening, margarine, butter or oil can be interchanged in

recipes. Loaves baked with these fats will vary slightly. Avoid low-calorie soft margarine as the higher water content can greatly affect loaf size

and texture.

Salt

Salt controls the action of the yeast and adds avour. Never omit salt from the dough. The amounts used are small but necessary. Without salt,

the bread may overrise or collapse.

Sugars

Sugars provide food for the yeast as well as sweetness for the loaf and colour for the crust. Unless indicated in the recipe, use granulated white

sugar. Honey, brown sugar and molasses give bread a unique avour and colour. Substituting one for the other may affect the nal result.

Aspartame-based (not saccharin-based) granular sugar substitutes can be used. Substitute equal amounts for sugar in the recipe.

Liquids

Liquids blend with the our to produce an elastic dough. Milk gives a tender texture while water results in a crisper crust. Skimmed milk powder

and buttermilk powder increase the nutritional value while softening the texture. There is no need to reconstitute skimmed milk powder or

buttermilk powder. The use of these powders increases the number of recipes that may be used in combination with the timer function. Do not

use the timer function for recipes that require fresh milk. Buttermilk powder tends to blend better when added after the our.

If you use milk instead of water and milk powder, use the same amount as the water. Homogenised, 2%, 1% or skimmed milk can be used in

recipes that require milk. Unsweetened fruit and vegetable juices can be used in amounts stated in the recipes. Read the labels of these juices to

make sure they do not contain added salt, sugar or sweeteners.

Eggs

Eggs add colour, richness and avour. Always use large-size eggs fresh from the refrigerator. Do not use the timer function for recipes that require

fresh eggs.

Cheese

Do not press cheese into the measuring spoon when you measure it. Low-fat cheeses may affect the loaf height and shape. Do not use the

timer function for recipes that require cheese

Yeast

Yeast, a tiny single-celled living organism, feeds on the carbohydrates in our and sugar to produce carbon dioxide gas that makes bread rise.

Mixed with water and sugar, yeast wakes up during the kneading process and lls the dough with tiny bubbles that make it rise. Initial baking

causes the dough to rise higher until the yeast is inactivated. Exposure to air, heat and humidity decreases yeast activity. Always use yeast before

the expiry date. After opening, store yeast in the refrigerator in its original container, and use it within 6-8 weeks. There are 3 types of yeast

available - active dry, instant, and breadmaker yeast. Breadmaker yeast is a particularly active strain of yeast with increased levels of ascorbic acid

(vitamin C). It was developed specically for use in breadmakers. To substitute active dry yeast or instant yeast for breadmaker yeast, increase the

amount stated in the recipe by ¼ teaspoon. For the best results, use the type of yeast specied in the recipe. Heat kills yeast. When you prepare

llings, it is important that you let ingredients such as melted butter cool down before you use them. Keep yeast away from liquids, fats and salt

as they slow the activity. Do not increase the amount of yeast stated in the recipe.

Cinnamon and garlic both inhibit rising. If you use these ingredients, add them at the corner of the bread pan to make sure they do

not touch the yeast.

Testing yeast activity

Dissolve 1 tsp sugar into ½ cup lukewarm water in a measuring cup. Sprinkle 2 tsp yeast over the surface. Stir gently. Let the mixture sit

undisturbed for 10 minutes. The mixture should be foamy with a strong smell of yeast. If not, purchase new yeast.

Bread mix

Bread mixes are available in many stores. Bread mix already includes our, salt, sugar and yeast in the right amounts, so it is convenient to use. It

also comes in many different avours and varieties. In most cases you just have to put water or milk and butter or oil in the bread pan as

indicated in the instructions on the bread mix package, and then add the bread mix.

Measuring ingredients

Perfect loaves depend on the correct amount of each ingredient. Therefore it is important that you measure ingredients correctly. Even 1 or 2

incorrectly measured tablespoons (either to much or too little) make a big difference for the end result. Never measure ingredients over the

bread pan, as you may spill excess ingredients into the bread pan.

Tip: When you have to add e.g. 280ml water, add 1 cup (250ml)of water using the measuring cup and then add 2tbsp (30ml) of water using the

measuring spoon.

Storage

Store our in an airtight container in a cool, dry place. Exposed to heat or moisture, our loses its strength and ability to rise. Flour absorbs

avours quickly, so store it away from onions or garlic. Store bread, sealed tightly in a plastic bag or other airtight container, at room temperature

for 1 to 2 days. French-style breads should be stored in a paper bag or exposed to the air to retain their crisp crust. They are best eaten the

same day as baked

Tools

Measuring spoon

- You can use the measuring spoon supplied to measure yeast, sugar, salt, milk powder and spices.

- Do not use measuring spoons to scoop up dry ingredients. Spoon dry ingredients lightly into the measuring spoon (Fig. 39).

- Heap the spoon, and then level it with the edge of a metal spatula or the straight edge of a knife. Do not press the ingredients into the

spoon, nor shake the spoon to level it (Fig. 40).

- The only ingredient that should be pressed into the measuring spoon is brown sugar. Press onto the sugar until it has the shape of the

measuring spoon.

Measuring cup

- Use a graduated transparent measuring cup for all liquids. Place the measuring cup on a at surface and read the graduation at eye level. If

necessary, add or remove some liquid (Fig. 41).

Brush

- The brush can for instance be used to dampen the top of multi-shaper bread with water or to apply beaten egg to the top of buns.

ENGLISH14

4222.005.0042.4.indd 14 02-06-10 14:29

- It can also be used to remove excess water from the baking tray or the dough.

Slitter

- The slitter can be used to cut the dough and make slits in the top of the shaped dough of multi-shape bread.

Be careful when you handle the slitter. Its blade is very sharp.

Put the sheath back on the slitter after use and store the slitter in a safe place.

Troubleshooting

This chapter summarises the most common problems you could encounter with the appliance. If you are unable to solve the problem with the

information below, contact the Consumer Care Centre in your country.

Problems with standard recipes and possible solutions

Water or

milk

Salt Sugar or

honey

Flour Yeast Other

Loaf rises, then falls Decrease 1-

2tbsp, use

colder liquid

Increase

¼tsp

Increase 1-2tbsp,

use fresher our,

use right type of

our

Decrease 1/8-¼tsp, use

fresh yeast, use right type of

yeast at right setting

Check power

supply

Loaf rises too high Decrease

1-2tbsp, use

colder liquid

Increase

1/4tsp

Decrease

½tsp

Decrease 1-2tbsp Decrease 1/8-¼tsp, use right

type of yeast at right setting

Loaf does not rise

enough

Increase

1-2tbsp

Decrease

1/4tsp

Increase

½tsp

Use fresher our,

use right type of

our

Increase 1/8-¼tsp, use fresh

yeast, use right type of yeast

at right setting

Loaf is short and

heavy

Use fresher our,

use right type of

our

Add yeast, use fresh yeast,

use right type of yeast at

right setting

Check power

supply

Crust too light Increase

½tsp

Select correct

settings

Loaf is uncooked Check power

supply, select

correct settings

Loaf is overcooked Decrease

½tsp

Select correct

settings

Bread mixture is

unmixed

Place bread pan

properly,

push kneading

blade correctly

onto shaft in bread

pan

Smoke comes out

of vents

Clean heating

element

High altitude

adjustment

Decrease

1-2tbsp

Decrease

½tsp

Decrease 1/8-¼tsp

Note: When you make corrections to amounts of ingredients, rst change the amount of yeast. If the result is still not satisfactory, make adjustments to

liquids and then to dry ingredients.

Problems with Multi Bread Shaper recipes

Problem Cause Solution

When shaping Multi Bread

Shaper breads, the dough has

a different shape than

described and shown.

The dough you started out with did not have

a rectangular shape and did not have a

uniform thickness

Flatten out the dough properly with a rolling pin to create a

rectangular shape with a constant thickness.

The dough tears easily and falls

apart (e.g. because it is lumpy)

and it is hard to shape.

You have not added enough water to the

mixture.

The dough was not properly prepared. Make sure you

follow the recipes.

You have worked on the dough too long Knead the dough into a ball again and leave it to rest for 10

minutes. Then start shaping the dough from the beginning.

Knead the dough in two stages, with a 5-minute break in

between.

The dough is sticky and is

difcult to shape

You have added too much water to the

mixture or the water you added was too

warm.

Put some our on your hands, but NOT on the dough or

the work surface. Then continue to knead the dough. Put

some more our on your hands and continue until the

dough is less sticky.

ENGLISH 15

4222.005.0042.4.indd 15 02-06-10 14:29

Problem Cause Solution

The dough balls are hard too

cut.

The dough is sticky because you added too

much water.

Put some our on your hands, but NOT on the dough or

the work surface. Then continue to knead the dough. Put

some more our on your hands and continue until the

dough is less sticky.

The knife is not sharp enough. Use the slitter supplied or a very sharp serrated knife.

Perhaps you hesitated while cutting. Make sure you push the slitter or knife through the dough

quickly.

The slashes in the top of the

bread tend to close up or do

not open up during baking.

The dough is sticky because you added too

much water.

Put some our on your hands, but NOT on the dough or

the work surface. Then continue to knead the dough. Put

some more our on your hands and continue until the

dough is less sticky.

You did not stretch the dough enough while

shaping it.

Pull the dough harder when you wrap it.

The slashes in the top surface of the dough

were not deep enough.

Make the slashes deeper.

The sides of the bread crack

open during baking.

You probably did not knead the dough

properly.

Knead the dough more thoroughly until it stretches without

tearing..

The slashes in the top of the dough shape

were not deep enough.

Make the slashes deeper.

The baked breads stick to the

baking tray.

You brushed too much water onto the

dough.

Remove excess water with the brush before baking.

The breads stick too much. Grease the baking trays lightly with oil before you place the

dough shapes in them.

The breads are not golden

brown.

Perhaps you forgot to brush the dough with

water before baking.

Make sure to brush the dough with water properly before

baking.

You have put too much our on the breads

when shaping them.

Make sure to brush the dough with water properly before

baking.

The room temperature is high (higher than

30°C).

Use colder water (10°C to 15°C) and/or a little less yeast.

You selected a too light crust colour. Choose a darker crust colour the next time.

The bread did not rise enough. Perhaps you have forgotten to add yeast to

the mixture.

Do not forget to add yeast to the mixture.

The yeast you used may have been past its

sell-by date.

Make sure to check the sell-by date of the yeast before you

add it to the mixture.

Perhaps you did not add enough water. The dough was not properly prepared. Make sure you

follow the recipes.

The dough was squashed too much during

shaping

Knead the dough into a ball again and leave it to rest for 10

minutes. Then start shaping the dough from the beginning.

Knead the dough in two stages, with a 5-minute break in

between.

ENGLISH16

4222.005.0042.4.indd 16 02-06-10 14:29

Frequently asked questions

Question Answer

Why do loaves sometimes vary

in height and shape?

Bread is very sensitive to factors in its environment such as room temperature, weather, humidity, altitude,

airow uctuations and use of the timer. The shape of the bread can also be affected if you use ingredients

that are not fresh or that have not been measured correctly.

How do loaves vary in shape

depending on the season?

During summer, loaves may sometimes collapse (and get a dent in the centre) or rise too high. During

winter, bread may not rise properly. You can solve this by using water that has a temperature of

68°F/20°C.

Why does our occasionally stick

to the side of the bread?

During the initial mixing process, small amounts of our may sometimes stick to the sides of the bread

pan and get baked onto the sides of the loaf. If this happens, scrape off this part of the crust with a sharp

knife.

Why is the dough sometimes

very sticky and difcult to work

with?

Dough may sometimes by sticky (i.e. too wet) depending on the room temperature and the water

temperature. Try using colder water when you make the dough.

Why does the top of the loaf

sometimes look torn?

Sometimes the dough rises too much, which may lead to cracks in the surface of the baked bread.

Can I make bread using eggs in

the appliance?

Yes, reduce the amount of water and replace it with eggs. Put the eggs in the measuring cup rst, then add

water up to the level specied in the recipe. Do not use the timer function when you use eggs, as eggs

may go bad.

Can I use this breadmaker to

prepare recipes found in other

cookery books?

Yes. However, the recipes in this booklet have been specially created for this appliance and results may

vary when you use other recipes. If you experience problems with other recipes, please consult chapter

Troubleshooting.

Why does the bread sometimes

have a strange odour?

Too much active dry yeast or ingredients that are not fresh (especially our and water) may cause the

bread to have a strange odour. Always measure ingredients carefully and use fresh ingredients for the best

results.

Can I use home-ground or

home-milled our?

Depending on how coarsely ground the our is, the baking results may not be satisfactory. We

recommend that you mix home-ground our with regular our for the best results.

Why are the multi-shape breads

not properly baked?

The dough shape was probably too big. Reduce the size of the dough shape. The dough should only

cover half the surface of the baking tray. If further browning is desired, use program 10

Why is the multi-shape bread

overbaked?

The dough shape was probably too small. Put a larger dough shape on the baking tray. The dough

should cover half the surface of the baking tray. If less browning is desired, change the crust colour to light.

Why is the baking result of

multi-shape breads uneven?

The size of the dough shapes may be uneven. Make sure you divide the dough in equally sized lumps.

ENGLISH 17

4222.005.0042.4.indd 17 02-06-10 14:29

18

Standardbrødprogrammer og -opskrifter

Almindeligt hvidt brød (program 1 og 2)

program: Alm. hvidt 750 g 1000 g 1250 g

Vand (27°C) eller mælk 290 ml 350 ml 450 ml

Mælkepulver 1½ spsk 2 spsk 3 spsk

Olie 1½ spsk 2 spsk 3 spsk

Salt 1 tsk 1½ tsk 1½ tsk

Sukker 1½ spsk 2 spsk 3 spsk

Hvidt mel 500 g 600 g 750 g

Tørgær 1 tsk 1 tsk 1 tsk

Fuldkornsbrød (program 3 og 4)

program: Fuldkorn 750 g 1000 g 1250 g

Vand (27°C) 320 ml 380 ml 480 ml

Olie 1 spsk 2 spsk 2 spsk

Salt 1½ tsk 2 tsk 2 tsk

Honning ELLER sukker 2 spsk 2 spsk 3 spsk

Fuldkornsmel 500 g 600 g 750 g

Tørgær 1 tsk 1 tsk 1 tsk

Franskbrød (sprød skorpe) (program 5)

program: Fransk 750 g 1000 g 1250 g

Vand (27°C) 290 ml 350 ml 450 ml

Olie 1½ spsk 2 spsk 2 spsk

Salt 1½ tsk 2 tsk 3 tsk

Hvidt mel 500 g 600 g 750 g

Tørgær 1 tsk 1 tsk 1 tsk

Sødt brød (program 6)

program: Sødt 750 g 1000 g 1250 g

Vand (27°C) eller mælk 270 ml 330 ml 390 ml

Mælkepulver 1½ spsk 2 spsk 3 spsk

Olie 2 spsk 3 spsk 4 spsk

Salt 1 tsk 1 tsk 1 tsk

Sukker 4 spsk 5 spsk 6 spsk

Hvidt mel 500 g 600 g 700 g

Tørgær 1 tsk 1 tsk 1 tsk

Glutenfrit brød (program 7)

program: Glutenfrit 750 g 1000 g 1250 g

Mælk - 310 ml 465 ml

Eddike - 1 tsk 1½ tsk

Olie - 6 spsk 9 spsk

Æg - 2 æg 3 æg

Salt - 1 tsk 1½ tsk

Sukker - 2 spsk 3 spsk

Glutenfrit mel - 450 g 675 g

Tørgær - 2 tsk 3 tsk

Superhurtigt brød (program 8)

program: Superhurtigt 750 g 1000 g 1250 g

Vand (27°C) eller mælk - 380 ml -

DANSK

4222.005.0042.4.indd 18 02-06-10 14:29

program: Superhurtigt 750 g 1000 g 1250 g

Mælkepulver - 2 spsk -

Olie - 2 spsk -

Salt - 1 tsk -

Sukker - 2 spsk -

Hvidt mel - 600 g -

Tørgær - 4 tsk -

Dej/pizzadej (program 9)

program: Dej 750 g 1000 g 1000 g

Vand (27°C) eller mælk - 340 ml

Mælkepulver - 2 spsk

Olie - ¼ kop

Salt - 2 tsk

Sukker - 2 spsk

Hvidt mel - 600 g

Tørgær - 2 tsk

Jordbær- eller brombærmarmelade (program 12)

Program: Marmelade

Frisk eller frossen (optøet) frugt 2 kopper

Sukker 1,5 kopper

Omregningstabel

tsk/spsk/kop ml

¼ tsk 1 ml

½ tsk 2 ml

1 tsk 5 ml

1 spsk 15 ml

¼ kop 50 ml

1/3 kop 75 ml

½ kop 125 ml

2/3 kop 150 ml

3/4 kop 175 ml

1 kop 250 ml

Programmer og opskrifter til multibrødformen

Programmerne til multibrødformen (13 og 14) gør det muligt at lave dine egne brødvariationer. Lige fra små og store boller til utes og frie

former. Disse programmer har to trin:

- Første trin: æltning og hævning af dejen

- Andet trin: bagning

Æltning og hævning af dejen

1 Fjern brødformen fra apparatet (se kapitlet “Brug af apparatet” i brugervejledningen).

2 Monter ælteknivene (se kapitlet “Brug af apparatet” i brugervejledningen).

3 Vej og hæld ingredienserne i brødformen (se kapitlet “Brug af apparatet” i brugervejledningen).

4 Placer brødformen i bagemaskinen (se kapitlet “Brug af apparatet” i brugervejledningen).

5 Tilslut bagemaskinen.

6 Tryk på programvælgeren, og vælg program 13 eller 14.

7 Trykeventueltpåskorpevælgerenenellereregangeforatvælgedenønskedefarvepåbrødskorpen.

For programmerne 13 og 14 er den forindstillede skorpefarve medium.

8 Tryk på knappen start/stop/annuller for at starte dejæltningen, som efterfølges af hævningen.

9 Når første trin i programmet er færdigt, skifter apparatet til standby.

, Apparatet bipper, når æltningen og hævningen af dejen er færdig.

Bemærk: De to processer (æltning og hævning af dejen) foregår automatisk og varer 1 time og 21 minutter, dvs. 26 minutter til æltningen efterfulgt af

55 minutter til hævningen.

DANSK 19

4222.005.0042.4.indd 19 02-06-10 14:29

Bemærk: Det er normalt, at dejen ikke bliver æltet jævnt under æltningen.

Når første trin i programmet er færdigt, skal dejen bages inden for en time. Efter en time nulstilles apparatet automatisk, og programmet for

multibrødformen annulleres.

Formning og bagning

1 Form brødet efter ønske, og læg det på bagebakkerne (se afsnittet “Opskrifter til multibrødformen” nedenfor).

2 Placer bagestativet (se afsnittet “Placering bagestativet” nedenfor).

3 Placer bagestativet med bagebakkerne i bagemaskinen.

Bemærk: Du skal fjerne brødformen, før du kan bruge bagestativet.

4 Luk låget, og tryk på knappen stop/start/annuller for at starte bagningen.

Placering af bagestativet

Bagemaskinen leveres med et bagestativ, som er beregnet til opskrifter til multibrødformen (programmerne 13 og 14). Bagestativet leveres med

to bagebakker. Med de to lange separatorer og de re korte separatorer kan du dele bagebakkerne, så du kan bage utes, rundstykker, boller

eller brød i frie former.

1 Hvisduvilbagetolangeutesellerandrebrød,skalduplaceredenlangeseparatoribagebakken.Presseparatorennedforatfastgøre

den.

2 Hvisduvilbagekorteutesellerandrekortebrød,skalduplaceretokorteseparatorerpåtværsafbagebakkenogskubbedempå

plads.

3 Hvis du vil bage rundstykker eller boller, skal du først placere den lange separator og derefter placere rillerne på de korte separatorer

over rillerne på den lange separator.

4 Hvis du vil bage brød i frie former, skal du undlade alle separatorer.

Opskrifter til multibrødformen

Til disse opskrifter skal du bruge bagestativet, bagebakkerne, separatorerne til bagebakkerne, skærevalsen og penslen.

Flutes

Denne opskrift er til re utes på hver 100 g.

Den krævede indstilling for skorpefarven er medium.

Ingredienser:

- 150 ml vand

- 1 tsk salt

- 260 g bagemel

- 1½ tsk tørgær

Bemærk: Hvis du vil give dine utes en mere spændstig krumme, skal du tilsætte 1 spsk olie til ingredienserne. Hvis du vil give de re utes mere farve,

skal du tilsætte 2 tsk sukker til ingredienserne.

Sådan formes utes:

1 Drys lidt mel på bordpladen.

2 Fjern brødformen fra apparatet og tag dejen uden af brødformen.

3 Ruldejentilenkugle,ogdelkuglenirestykkermedenkniv(g.1).

Bemærk: Sørg for, at stykkerne har samme vægt.

Tip: Hvis du vil gøre dine utes lettere og mere luftige, skal du lade dejstykkerne hvile i 5 minutter, før du former dem.

4 Fladhvertstykkedejudmedhåndadenellerenkagerullepådenmeledebordplade(g.2).

5 Tag fat om den lange kant på dejpladen, og fold den ind mod midten. Tag derefter fat om den anden lange kant på dejpladen, og fold den

indoverdenførstekant(g.3).

6 Trykngrenenedpåmidtenafdenfoldededejihelebrødetslængde,oglavenlanghulning(g.4).

7 Luk hulningen ved at trække den forreste halvdel af dejen op og hen over hulningen. Placer den oven på den anden halvdel af dejen. Luk

samlingen(g.5).

8 Placerdejenpåbordpladenmedsamlingennedad,ogruldenfremogtilbagemedhænderne.Startpåmidtenogythændernepålangs

addejen,mensdurullerdenforatstrækkedentildenønskedelængde.(g.6)

9 Rul dejen med hænderne uden at presse for meget, indtil du har en jævn form. Tykkelsen og bredden på dejen skal være ensartet.

Bemærk: Dejen skal have samme længde som bagebakken (ca. 18 cm).

Tip: Hvis du vil variere smagen af dine utes, kan du tilføje ingredienser som f.eks. sesamfrø eller solsikkefrø på dette trin i processen.

10 Placerdelangeseparatoreridetobagebakker,ogplacerdejeneihverdelafbagebakkerne(g.7).

11 Duopnårdetbedsteresultatvedatskærelange1cmdyberidserpåtværsafdejen.Brugskærevalsenellerensavtakketkniv(g.8).

Bemærk: Sørg for at ridserne ikke er dybere end 1 cm og er placeret med 2 cm mellemrum (g. 9).

12 Brugpenslentilatfugteoversidenafdejenemedvand(g.10).

Bemærk: Sørg for, at der ikke ligger vand på bagebakken.

13 Placer bagestativet med bagebakkerne i bagemaskinen.

14 Tryk på knappen Stop/start/annuller for at starte bagningen.

15 Tag stikket ud af apparatet, når bagningen er slut.

DANSK20

4222.005.0042.4.indd 20 02-06-10 14:29

Sidan laddas...

Philips HD 9040 Bruksanvisning

Denna manual är också lämplig för

Philips HD 9040 Bruksanvisning

på andra språk

Relaterade papper

Andra dokument