User manual PHILIPS HD9020

[. . . ] To fully benefit from the support that Philips offers, register your product at www. 1) a Air vents B Control panel 1 Program list 2 Weight indications 3 Display 4 Crust colour indications 5 Start/stop/cancel button 6 Crust colour selector 7 Timer decrease button 8 Timer increase button 9 Weight selector 10 Program selector C Removable lid D Viewing window E Steam vents F Rotating shaft g Bread pan with non-stick coating H Bread pan handle i Kneading blade with non-stick coating J Measuring spoon k Metal hook l Measuring cup M Heating element n Cord storage facility o Mains cord important Read this user manual carefully before you use the appliance and save it for future reference. Danger Never immerse the body of the breadmaker in water or any other liquid, nor rinse it under the tap. Do not cover the steam and air vents while the breadmaker is operating. [. . . ] Sliced bread loses its freshness and dries out more quickly than unsliced bread. Store French-style bread in a paper bag or exposed to the air to retain the crisp crust. This type of bread is best eaten on the same day on which it was baked. Freezing/defrosting bread Bread can be frozen in an airtight container for 4-6 weeks. You can slice the bread before freezing, to be able to use only a few slices at a time. If you defrost the entire loaf, let it defrost in the same container, to allow the moisture to be reabsorbed by the bread. Let bread defrost at room temperature or at a low setting in the microwave. Standard bread recipes Basic white bread (programs 1 and 2) program: Basic White Water (27°C/80°F) or milk Milk powder (if you use water instead of milk) Oil Salt Sugar White flour Dried yeast 500g 220ml 1tbsp 1tbsp 2/3tsp 1tbsp 350g (2½ cups) 1tsp 750g 280ml 1½tbsp 1½tbsp 1tsp 1½tbsp 455g (3¼ cups) 1tsp 1000g 350ml 2tbsp 2tbsp 1½tsp 2tbsp 560 (4 cups) 1tsp Note: If the time on the display reaches 13 hours and you still keep the timer increase button pressed, the display goes back to the baking time of the set program. Program: Whole Wheat Water (27°C/80°F) Oil Salt Honey OR sugar Wholewheat flour Dried yeast French bread (program 5) program: French Water (27°C/80°F) Oil Salt White flour Dried yeast sweet bread (program 6) program: Sweet Water (27°C/80°F) or milk Milk powder (if you use water instead of milk) Oil Salt Sugar White flour Dried yeast (program 7) program: Super Rapid Water (27°C/80°F) or milk Milk powder (if you use water instead of milk) Oil Salt Sugar White flour Dried yeast gluten-free bread (program 8) program: Gluten Free Water (27°C/80°F) or milk Milk powder (if you use water instead of milk) Oil Salt Sugar Gluten-free flour Dried yeast 500g 750g 1000g 340ml 2tbsp 2tbsp 1½tsp 2tbsp 560 (4 cups) 2¼tsp 500g 750g 280ml 1½tbsp 1½tbsp ½tsp 1½tbsp 450g (3¼ cups) 1tsp 1000g 350ml 2tbsp 2tbsp 1tsp 2tbsp 560 (4 cups) 4tsp Program: Dough Milk powder (if you use water instead or milk) Oil Salt Sugar White flour Dried yeast Pasta dough (program 10) Progam: Pasta Dough Semolina Large eggs Olive oil Salt strawberry or blackberry jam (program 11) Program: Jam Fresh or frozen (thawed) fruit Sugar Blueberry, apricot, peach or pear jam (program 11) Program: Jam Fresh or frozen (thawed) fruit Sugar Lemon juice Conversion table tsp/tbsp/cup ¼tsp ½tsp 1tsp 1tbsp ¼ cup 1/3 cup ½ cup 2/3 cup 3/4 cup 1 cup Baking times and temperatures The standard keep-warm temperature for the bread types and Bake Only in the tables below is 60°C. The maximum delay time that can be set for all breads except Super Rapid and Gluten Free is 13 hours. Optional: adding extra ingredients during the dough stage Program Basic White White Rapid Whole Wheat Whole Wheat Rapid Sweet Gluten Free Dough Duration and temperatures in the baking stage Type White Crust Light Baking temp. Ingredients and tools This chapter describes a number of ingredients and tools used for baking bread. it is important to purchase high-quality ingredients and use them in the exact amounts specified in the recipes. While some ingredients are interchangeable, others will produce poor results in bread. White flour White flour 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. Wholewheat flour Wholewheat flour is a coarsely ground type of flour milled from the entire wheat kernel - brand, germ and endosperm. The brand and germ provide the brown colour and nutty flavour while increasing fibre. The gluten in rye flour is not very elastic, therefore rye flour must be used in combination with wheat flour. cereals , grains and seeds Cereals , grains and seeds provide variety in texture , flavour and appearance of breads. Three, five, 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 fine. [. . . ] Some smoke comes out of the steam vents and the appliance produces a burning smell. The appliance does not start operating when I press the start/stop/cancel button and `ERR' appears on the display. Frequently asked questions Question Why do loaves sometimes vary in height and shape?Answer Bread is very sensitive to factors in its environment such as room temperature, weather, humidity, altitude, airflow fluctuations and use of the timer. [. . . ]