Black & Decker B6000C User Manual - Page 3

ENGLISH Canadian "All-Purpose Flour" is easy to find and has been extensively tested with the recipes included in this book with good results. Canadian Bread Flour may also be used with good results. Whole wheat and multi-grain flours contain the bran and germ of the grain. Although higher in fiber, these flours are lower in gluten than bread flour. Rye flour does not contain any gluten and therefore, must be used in combination with other flours. Whole wheat, multi-grain and rye flour typically produce shorter, denser loaves. Whole wheat flours vary greatly between the United States and Canada and from one brand to another. The recipes have been developed and tested using nationally available brands of flour. Fat Butter, margarine or vegetable shortening are often interchangeable in most bread recipes. Vegetable oil should not be substituted for shortening, butter or margarine (fat adds flavor and tenderness to the dough). Low-fat (diet) margarines are high in water content but maybe substituted with acceptable results for people on a low fat diet. Salt In very small amounts, salt adds flavor and controls the rising action of the yeast, allowing the dough to rise evenly. In high altitude areas, additional salt may be needed to improve bread results, however, keep in mind that too much salt may prevent the bread from rising. Liquid Milk-whole, 1% or 2% fat, skim, buttermilk, or reconstituted (powdered) dry milk, and water are the most commonly used liquids in bread recipes. Milk provides a soft crust, and gives bread a velvety texture. If your recipe calls for powdered milk and you prefer to use fresh milk, simply substitute the milk for the water and powder. Water makes a crisper crust. Sweeteners Natural sweeteners, such as white or brown sugar, honey, and molasses help the yeast in a recipe to grow. Sugar serves as food for the yeast. Without sugar, the yeast will not grow and the bread will not rise. The balance of sugar, salt, and yeast is a very important part of the bread making process. Sweeteners enhance the bread flavor and the browning process. If you prefer to use a sugar substitute, your baking results may vary based on the type and amount of sugar substitute used. Yeast Yeast is a heat-sensitive plant that feeds on the sugar in dough. Too much heat will kill the yeast, too little will slow the yeast action. Check the expiration date to be sure the yeast is fresh. The recipes in this cookbook have been tested with Traditional Dry yeast but you may also use Bread Machine yeast. Please Read and Save this Use and Care Book IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: ❍ Read all instructions. ❍ Do not touch hot surfaces. Use handles or knobs. ❍ To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid. ❍ Close supervision is necessary when any appliance is used by or near children. ❍ Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. ❍ Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Contact Consumer Services for examination, repair or electrical or mechanical adjustment. Or, call the appropriate tollfree number on the cover of this manual. ❍ The use of accessory attachments not recommended by the appliance manufacturer may cause fire, electric shock or injury. ❍ Do not use outdoors. ❍ Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove. ❍ Do not place on or near a hot gas or electric burner, or in a heated oven. ❍ Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. ❍ To disconnect, press and hold the STOP button for 2 seconds, remove plug from wall outlet. ❍ Do not use appliance for other than intended use. ❍ Avoid contacting moving parts. SAVE THESE INSTRUCTIONS This product is for household use only. 4 5