Manual Domo B3951 (page 73 of 120) (English, German, Dutch, French)

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B3951

www.domo-elektro.be

SUGAR

Sugar is the nutritional source for the yeast and is of great importance for the

bread’s rising process. You can use plain white sugar, brown sugar, syrup or honey.

Sugar lends the bread a certain soft and delicate avour, increases its nutritional value

and also renders the bread less perishable. Attention: you should not use unrened

sugar or sugar lumps, when you want to make e.g. cinnamon bread, for they can

damage the non-stick coating of the bread pan.

WATER

When the our mixes with the water, the gluten will form and air can no longer enter,

thus enabling the bread to rise. At normal temperature you should use tepid water to

make bread: cold water will not activate the yeast and warm water will achieve the

opposite result.

MILK

Milk adds greatly to the colour of the bread (brown for the crust, creamy on the

inside), improves the overall taste of the bread and increases its nutritional value.

Should you choose to use fresh milk, do not forget to reduce the amount of water, in

order to maintain the right level of humidity.

Attention: do not use fresh milk if you are going to choose the baking program with

the time delay function, for the milk could turn sour.

OTHER INGREDIENTS

In some cookery books you may come across recipes requiring the use of herbs, nuts,

currants, fruit or vegetables. Always use fresh ingredients. When you want to use nuts,

sunower seeds, dried fruit or similar ingredients, we recommend that they be soaked

in water and dried before adding them to the dough. Always ensure these ingredients

are not too large, for they may damage the non-stick coating.

CONTROL PANEL

1. Start/stop

2. Time +: increase time

3. Colour: select the browning degree of the crust

4. Loaf size: size of the bread (weight)

5. Menu: select the program

4 2 1

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Domo B3951 Manual

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