Sana SMART BREAD MAKER User manual

®
SMART BREAD MAKER
www.sanaproducts.eu
INSTRUCTION MANUAL
smart bread maker

®
GRAIN MILL
After grinding, flour starts to oxidize immediately. Unfortunately, this means
a gradual decline of nutritional values. So, when you open a package with
wholewheat flour at home, it has no original content of valuable substances
any more. However, how to have fresh unweathered flour always at hand?
Get yourself the Sana grain mill which is able to grain smooth and
wholemeal flour from any dry grains including maize. A 360W engine and
extremely resistant grinding stones grind 100g of grains in 1 minute. It is
not necessary to use any additives and preservatives. In addition, thanks to
the low temperature, essential oils and vitamins are not destroyed during
grinding. Products from this flour nourish and cure your exhausted body.
WHITE FLOUR VS. WHOLEWHEAT
FLOUR
Compared to wholewheat, white flour
contains by about 60% less calcium, 76% less
ferrum, 85% less magnesium, 78% less zink,
77% less vitamin B1, 80% less vitamin B2 and
86% less vitamin E.

SmartBreadMaker
CONTENTS
IMPORTANT SAFEGUARDS 2
SANA SMART BREAD MAKER 3
PACKAGE CONTENT 4
PROGRAMS 5
DISPLAY 6
BREAD MAKER CONTROL AND PROGRAM SETTINGS 7
MINIMUM AND MAXIMUM VALUES FOR THE MAIN PROGRAM SETTINGS 8
BASIC RECIPE SETTING ACCORDING TO THE FOLLOWING INGREDIENTS 10
TEMPERATURE DISTRIBUTION 15
STAINLESS BREAD PAN 16
SAVING GLASS LIDS 17
„TEMPEH MAKER“ AND ITS USE 19
THERMOMETER WITH TIMER FUNCTION 25
THERMOMETER WITH AN EXTRA WIDE MEASUREMENT RANGE 27
BAGUETTE MAKER AND ITS USE 27
PAY ATTENTION! 28
TROUBLE SHOOTING GUIDE 32
MINI RECIPE BOOK 34
LET’S START WITH TRADITIONAL LEAVEN 34
LEAVEN BREAD 35
LEAVEN BAKERY PRODUCTS 38
GLUTEN-FREE DOUGH 42
WHAT TO SPREAD ON BREAD ? 43
AMASAKÉ - DESSERT WITHOUT SUGAR 45
HOME-MADE YOGHURT 46
”TEMPEH” - A GIFT OF THE MILLENNIUM! 47
SOYA CHEESE NATTO 50
NATTO RECIPES 51
SLOW COOKING & BAKING IN SANA 51
HARMONIOUS PLATE 53
NOTES 54
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IMPORTANT SAFEGUARDS
Curing your bread maker: Before baking, do not forget to cure the heat element inside the bread
maker. Set the program Bake No. 4 for 15 minutes and 180 °C. Then place the bread maker with
the opened lid under the cooker hood and switch on! The bread pan has to always be in the bread
maker during this process in order not to damage the lid.
Before using the electrical appliance, the following basic precautions should always be followed:
1. Read all instructions.
2. Before using, check that the voltage of the wall outlet corresponds to the one shown on the rating plate.
3. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is
dropped or damaged in any manner. Return appliance to manufacturer or the nearest authorized
service agent for examination, repair or electrical or mechanical adjustment.
4. Do not touch hot surfaces. Use handles, knobs or oven gloves.
5. To protect against electric shock do not immerse cord, plugs, or housing in water or other liquid.
6. Unplug from outlet when not in use for more hours, before putting on or taking off parts, and before
cleaning.
7. Do not let cord hang over edge of table or hot surface.
8. The use of accessories not recommended by the appliance manufacturer may cause injuries.
9. This appliance is not intended for use by persons (including children) with reduced physical, sensory
or mental capabilities, or lack of experience and knowledge, unless they have been given
supervision or instruction concerning use of the appliances by a person responsible for their safety.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
12. Do not touch any moving or spinning parts of the machine when baking.
13. Never switch on the appliance without properly placed bread pan filled with ingredients.
14. Never beat the bread pan on the top or edge to remove the pan, this may damage the bread pan.
15. Materials not intended for baking must not be inserted into the bread maker as this can give rise to
the risk of a fire or short circuit.
16. Never cover the bread maker with a towel or any other material, heat and steam must be able to
escape freely. A fire can be caused if it is covered by, or comes into contact with combustible material.
17. Turn any control to OFF, then remove plug from wall outlet.
18. Do not operate the appliance for anything other than its intended use.
19. This appliance has been incorporated with a grounded plug. Please ensure the wall outlet in your
house is well earthed.
20. Do not use outdoors.
21. If the supply cord is damaged, it must be replaced by the manufacturer or its service agent or
asimilarly qualified person in order to avoid a hazard.
22. The appliances are not intended to be operated by remote-control system.
23. Save these instructions.
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SANA SMART BREAD MAKER
Your „smart“ home bread maker
7 adjustable programs
You can bake small bread loaves as well as large ones (0,5-1,7 kg).
The most frequently used programs are duplicated.
Kneaders do not need to remain in a loaf.
It can cope well with pure rye dough kneading.
Baking is possible without "artificial" ingredients and thanks to stainless steel also without
Teflon.
It is possible to make traditional natural yeast.
Fast kneading
Digital thermostat for different kinds of fermentation – with the sensitivity of 1 °C
Two-phase rising for traditional preparation of leaven and sour dough
Three-phase baking allows custom setting during baking
Food heating with variable temperature
Wide range of supplementary accessories
Simple “intuitive” control
Very low power consumption
Power:
ca 815 W
Dimensions:
w 40 x h 30 x d 24
Weight:
ca 10 kg
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PACKAGE CONTENT
(depending on the version purchased)
3 models of Sana bread maker:
BASIC – STANDARD – EXCLUSIVE
stainless chassis
baking pan made of galvanized plate
transparent top viewing window
glass sensor buttons
Al-Teflon baking pan and kneaders
up to 1.7 kg of bread
Model: BASIC
Stainless baking pan and kneaders
up to 1.7 kg of bread
Model: STANDARD – EXCLUSIVE
„Baguette maker“
Composed of a hard metal stand
and two Al-Teflon forms
Model: EXCLUSIVE
„Tempeh maker“ is a stainless bowl with a set of
glass-ceramic lids for production of traditional
tempeh cheese.
Model: EXCLUSIVE
Needle thermometer
(illustrative photo - the model may vary according
to current availability)
Model: STANDARD
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Needle multi-thermometer
with temperature alarm and timer
Model: EXCLUSIVE
Small + large measure cup
+ hook for removal of kneaders from bread
+1 pair of Al-Teflon kneaders
PROGRAMS
Learn to operate a single program and everything else will be a piece of cake!
No.
PROGRAM TYPE
EXAMPLES OF USE
1
1. main program
Bread, dough, baguettes, Easter cake… (usually for the most used recipe)
2
2. main program
Equal to program No. 1 (usually for the second most used recipe)
3
3. main program
Equal to program No. 1 (e.g. for experiments and special recipes)
4
Baking
Separate baking (e.g. for baking breads until done, specialist baking)
5
Jam
Setting possibility not only for jam but also for lard or scraps
6
1. fermentation
Three-phase fermentation – another novelty for preparation of fermented food
7
2. fermentation
Equal to program No. 6
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Glass lids
Model: STANDARD – EXCLUSIVE

DISPLAY
PROGRAM PHASES FURTHER DESCRIPTION
kneading, preheating
rising, 1, 2, 3
baking
program number
key - key lock
4 large digits for time and
temperature, for example:
10:25 (10 hours 25 min.)
12 0 ° (120 °C)
PAUSE + TIME AND
TEMPERATURE SETTING
(increasing) Press and hold the
button for 1s for pause on/off
TIME AND TEMPERATURE
SETTING (decreasing)
press and hold the button for
rapid value decreasing
TEMPERATURE DISPLAY
Display the set temperature in
the running mode (does not
set up the temperature)
MENU
program 1 - 7 switch
FUNCTION - STEPS
Leads you through all program
phases
LIGHT/SOUND
Light on/off - max for 15 s.
Hold for 2 s – sound on/off.
KEY LOCK
Hold for 2 s - key lock/unlock
START/STOP
Hold for 2 s - program on/off.
Short touch returns you to the
home menu + counts the time.
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BREAD MAKER CONTROL AND PROGRAM SETTINGS
Press the Menu button to select the required program.
The function button leads you through all steps of
setting of values for your selected program.
Use „+” and „-” buttons to increase/decrease the
temperature, respectively to extend/shorten the time
for particular programs.
Plug the power cable into the outlet. The bread maker turns on automatically.
Press briefly to return values of particular programs to their default values. Press again
to end value setting and the overall time is counted. Hold the button for 2seconds to
start the selected and set program.
During the baking cycle, you can stop the bread maker by pressing and holding the
„PAUSE” button for 2 seconds. Press and hold this button to start the bread maker
again.
Program Off: Hold this button for 2 seconds to lock/unlock the control panel (the
control panel is unlocked for 5 minutes and the key sign on the display is flashing)
Program On: Hold this button for 2 seconds to lock/unlock the control panel (the key
sign on the display is permanently on/off)
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MINIMUM AND MAXIMUM VALUES FOR THE MAIN
PROGRAM SETTINGS
Main programs
Program No. 1
Program No. 2
Program No. 3
BAKING PROGRAM DESCRIPTION
Time setting
OFF=0
Delayed start
Preheating
Start time setting
Preheating temperature setting
0 – 10 hrs
20 – 55 °C
Knead 1
Kneading time setting
Kneading efficiency:
P0=0%, P1=10%, P2=50%, P3=100%
0 – 15 min
P=0, P =1, P =2, P=3
Rise 1
Rising time setting
Rising temperature
0 – 5 hrs
20 – 55 °C
Knead 2
Kneading time setting
Kneading efficiency:
P0=0%, P1=10%, P2=50%, P3=100%
0 – 15 min
P=0, P =1, P =2, P=3
Rise 2
Kneading time setting
Rising temperature
0 – 5 hrs
20 – 55 °C
Bake 1
Baking time setting
+ baking temperature
0 – 2 hrs
50 – 230 °C
Bake 2
Baking time setting
+ baking temperature
0 – 2 hrs
50 – 230 °C
Bake 3
Baking time setting
+ baking temperature
0 – 2 hrs
50 – 230 °C
Each function of the program No. 1, 2 or 3 has 2 setup steps (e.g. time + °C or time + motor
power).
PROGRAM No. 1 + 2 + 3
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Delayed start (or preheating) is often used within baking breads with quick leaving agents. We do not use
this function within “healthy” baking because long term natural fermentation is better than the delayed
start. In addition, pouring flour into the water without prompt mixing makes the mixture inhomogeneous.
Another problem with the delayed start is also a loss of control over kneading and dough consistency.
Knead 1. We prefer to start the program in the second step – fast kneading. Fast kneading is the highest
motor speed (marked as motor power “P = 3”). With this setting, the bread maker can knead even the
largest amount of dough in just two minutes! We add one minute as a reserve and we have three minutes
in total. If you need to prolong the kneading time (e.g. because of the inappropriate consistency or
adding a larger amount of seeds or boiled corn), just switch the program off and then on again to run
from the beginning. As you can see, you do not need any special hoper within this procedure! Another
risk of automatic hoper failures is thus avoided.
Because there is no problem to wait a few minutes to finish kneading, you can still remove the kneaders.
Actually, it is a “perfect” system of folding kneaders, because they do not remain in the bread at all!
Additionally, you do not have to worry about failures of the folding mechanism.
Another advantage of this procedure is the possibility to smooth the dough surface with watered fingers.
And if you like working with rye, you can knead 100% rye dough, though rye does not have the proper
gluten for reverse drawing of the dough to kneaders. There is nothing easier than putting dough from the
walls to the kneaders with a wooden spatula. With the fast kneading function (P = 3), even rye dough is
finished in 3 minutes!
And one more advantage of fast kneading: controlled about-two-minute-long kneading has much less
gear and bearing wear compared to 20 minutes of kneading in conventional bread makers.
- For fast kneading (i.e. the highest motor performance „P=3“), do not set up longer time than 3-5
minutes to prevent motor from overheating or damage! Fast but short kneading „P3“ is
recommended because of less wear and tear of the parts.
Rise 1. Rising is so variable that it is possible to set a quick process with industrial leaven as well as slow
rising with natural leaven and special two-phase rising as well.
Knead 2. Short kneading between “Rise 1” and “Rise 2” is rarely used with healthy bread. Although, the
dough becomes more vivid, fluffy and nicer, this does not mean it will be of a higher quality, because of
more oxygenation causing oxidation and degradation of important nutrients. However for occasional
cakes with large pores, this method is really attractive.
Rise 2 is usually omitted. When baking from home-made leaven, it is really reasonable because rising
needs a specific range of temperature which allows the propagation of live cultures. Home-made leaven
contains several healthy cultures and each of them propagates at a different temperature.
Bake 1, 2, 3. 3-phase baking is a novelty in this field. For the first time, you are able to adjust the
temperature distribution during baking.
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Delayed start
Preheating
OFF
- - °C
0 minutes – the function is off
When off, temperature does not matter.
Knead 1
0:03 hrs
P = 3
With higher amount of added seeds, it can be repeated for
another three minutes.
P 3 is the highest motor speed = fast kneading (recommended)
Rise 1
2:00 hrs
27 °C
Optimum amount of leaven
Optimum temperature for leaven and sour dough is 26-28 °C.
Knead 2
OFF
P = - -
0 minutes – the function is off
Motor power (speed) – off
Rise 2
2:00 hrs
37 °C
Optimum amount of leaven
Optimum temperature for leaven and sour dough is 36-38 °C.
Bake 1
1:50 hrs
140 °C
Healthier slow gentle baking process at a lower temperature is
set here.
Bake 2
0:22 hrs
170 °C
For final phase of baking (ca 22 min), higher temperature is
necessary
without „glass lids“, the baking time is much longer!
Bake 3
OFF min
- - °C
Time for 3. baking is off.
Do not set up the temperature.
TOTAL TIME
6 : 15
This bread is ready in 6 hours and 15 minutes.
BASIC RECIPE SETTING ACCORDING TO THE FOLLOWING
INGREDIENTS
Sample setting for basic bread with program No. 1 - without glass lids
Remember, basic bread is made of just flour and water. Other ingredients are just accessories
to be added appropriately! Refine according to your results.
500g of water, 700g of flour, 150g of leaven, 5g of salt, 2tbsp of oil, spices and seed to taste
(for quick industrial baking agents or yeast, adjust the rising time according to the
manufacturer)
16 steps in total for setting one recipe. Adjust the values according to your results!
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Delayed start
Preheating
OFF
- - °C
0 minutes – the function is off
When off, temperature does not matter.
Knead 1
0:03 hrs
P = 3
With higher amount of added seeds, it can be repeated for
another three minutes.
P 3 is the highest motor speed = fast kneading (recommended)
Rise 1
2:00 hrs
27°C
Optimum amount of leaven
Optimum temperature for leaven and sour dough is 26-28 °C.
Knead 2
OFF
P = - -
0 minutes – the function is off
Motor power (speed) – off
Rise 2
2:00 hrs
37 °C
Optimum amount of leaven
Optimum temperature for leaven and sour dough is 36-38 °C.
Bake 1
0:22 hrs
150°C
Just set a higher temperature for 15 minutes for gentle method
of baking.
With „glass lids“, the average temperature can be lower.
Bake 2
1:15 hrs
140°C
You do not have to increase temperature within the second
phase of baking when using glass lids.
Bake 3
OFF min
- - °C
3. baking is disabled
When time is off, temperature does not matter.
TOTAL TIME
5:40
This bread is ready in 5 hours and 40 minutes
Sample setting for basic bread with program No. 2 - with glass lids
Remember, basic bread is made of just flour and water. Other ingredients are just
accessories to be added appropriately! Refine according to your results.
500g of water, 700g of flour, 150g of leaven, 5g of salt, 2tbsp of oil, spices and seed to taste
(for quick industrial baking agents or yeast, adjust the rising time according to the
manufacturer)
16 steps in total for setting one recipe. Adjust the values according to your results!
Notice how much energy is saved when baking with “saving glass lids”.
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Remember also that the thermometer has „the last word” at the end of baking!
If you measure about 95 °C in the coldest part of the bread, the bread is done (see the
STAINLESS BAKING PAN chapter).
Also keep in mind that with small loaves (e.g. 0.5 to 1 kg), it is reasonably necessary to
lower the temperature and/or baking time. It can be easily found with a needle
thermometer!
PROGRAM No. 4 – BAKING IN THREE PHASES
Baking
Program No. 4
PROGRAM - description
Time setting
OFF=0
Bake 1
First baking time setting
+ baking temperature
0 – 2 hrs
50 – 230 °C
Bake 2
Second baking time setting
+ baking temperature
0 – 2 hrs
50 – 230 °C
Bake 3
Final baking time setting
+ baking temperature
0 – 2 hrs
50 – 230 °C
6 steps in total for setting one recipe – 2 steps for each function.
If you have mastered setting of the first program, you have also mastered programs No. 2 and 3 and also
baking with program No. 4.
The use of the baking program is very wide – from baking breads, pastries and Easter cakes, to special
meat and rice preparation. We look forward to new delicacies directly from you!
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PROGRAM No. 5 – JAM
(preparation of lard, scraps, etc. is also possible)
Jam
Program No. 5
PROGRAM - description
Setting
(0 = OFF)
Mixing
+ baking 1
Time setting
Temperature setting
Kneading speed:
P=0, P=1 (10%), P=2 (50%), P=3(100%)
0 – 2 hrs
50 – 230 °C
P=0, P=1, P=2, P=3
Mixing
+ baking 2
Time setting
Temperature setting
Kneading speed:
P=0, P=1 (10%), P=2 (50%), P=3(100%)
0 – 2 hrs
50 – 230 °C
P=0, P=1, P=2, P=3
Mixing
+ baking 3
Time setting
Temperature setting
Kneading speed:
P=0, P=1 (10%), P=2 (50%), P=3(100%)
0 – 2 hrs
50 – 230 °C
P=0, P=1, P=2, P=3
9 steps in total for setting one recipe – 3 steps for each function.
There have also been many more functions enabled in the program for making jams. It is no problem if
you need to mix and warm the mixture at a changeable temperature. You can select not only the
kneading speed from 0 to 100 % but also different times and even temperature distribution during
heating.
Now you can also prepare “juicy or crispy” scraps and lard – epicures' favourite recipes!
Sample simple setting for jam in program No. 5
Mixing
+ baking 1
15 minutes
190 °C
P=0
1. step - preheating time setting
2. step - preheating temperature
3. step - motor, and thus the kneaders are switched off
Mixing
+ baking 2
60 minutes
170 °C
P=1
4. step - heating time
5. step - heating temperature
6. step – motor power (speed) is 10%
Mixing
+ baking 3
30 minutes
50 °C
P= 0
7. step - cooling time
8. step - minimum temperature
9. step - kneaders are switched off
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PROGRAM No. 6 + 7 – FERMENTATION (RISE)
Fermentation
Program 6
Program 7
PROGRAM - description
Time setting
OFF=0
Fermentation 1
Time setting
Rising temperature (accuracy 1°C)
Heating rate setting (max=t4)
0 – 20 hrs
20 – 100°C
t1, t2, t3, t4
Fermentation 2
Time setting
Rising temperature (accuracy 1°C)
Heating rate setting (max=t4)
0 – 20 hrs
20 – 100°C
t1, t2, t3, t4
Fermentation 3
Time setting
Rising temperature (accuracy 1°C)
Heating rate setting (max=t4)
0 – 20 hrs
20 – 100°C
t1, t2, t3, t4
9 steps in total for setting one recipe – 3 steps for each function.
What is the t1, t2, t3 and t4 heating rate?
When you want to heat up a larger amount of food (e.g. various dough or larger container with yogurt),
you can set faster heating “t2” or “t3” at first and then after warm-up, set the “t1”.
t1 is designed rather for maintaining precise temperatures – maximum fluctuation is only +/- 1°C.
t2, t3 and t4 ensures faster heating, but temperature fluctuations are then much higher! Therefore, they
are set for faster initial heating, a larger volume of food or for higher fermentation temperatures –
approximately over 40 °C. Higher temperatures (over 40 °C) would not be reached by the bread maker
with the heating rate “t1”.
Maximum time:
For programs 6 and 7, you can set up to 3 x 19:59 – this is nearly 60 hours! When the program is
running, just one of the three blocks is counting down. This number is flashing on the display. If the
program is still off, the display shows the total time of all three blocks.
However, if this sum exceeds the maximum range of the display 19:59, just the first conflicting digit will
be flashing – i.e. “1“0:00. (Sample total sum before start: 9:55 = 9hrs: 55min, 18:20 = 18hrs: 20min,
0:12 = 0hrs: 12min, flashing 1:30 = ? hrs: 30min…)
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TEMPERATURE DISTRIBUTION
min = 20 °C
30
40
50
55
20
30
40
50
60
70
80
90
100
50
60
70
80
90
100
110
120
130
140
150
160
170
180
190
200
210
220
max = 230 °C
For a long time, we have been
thinking about standard numerical
temperature expression. Usually,
there are given only temperatures
below boiling point. Exposing the
dough (and other foods containing
water) to temperatures around
boiling point or higher causes a
large production of steam which
absorbs heat quickly and thus it is
impossible to measure the
expected heat in the baking pan. In
order not to call higher baking
temperatures by words (“low,
medium, high”), we used amedium
without water for measuring – it
was oil! In the oil, we were able to
measure the real temperatures up
to 230 °C!
The second condition was
measuring at room temperature –
i.e. about 22 °C.
Thus we were able to enter here
given temperatures in numbers into
the program.
Setting fermentation temperatures
with fine resolution (1 °C)
Programs No. 1+2+3
(fermentation temperature, meal
warming up…)
Temperatures for special recipes
(resolution 10 °C)
Programs No. 7+8
(fermentation temperature, meal
warming up, low-temperature
treatment…)
Temperatures for baking and
special recipes - resolution 10 °C.
Programs No. 1+2+3+4+5
(meal warming up, low-temperature
treatment, baking, jams, lard…)
Baking pan
temperature in °C Temperature distribution Temperature measurements
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Although stainless steel is more adhesive than Teflon, you do not have to worry about sticking of the
bread to the baking pan even if it is not greased. However, you have to forego unhealthy quick baking
habits. With this quick baking, there is “burning” and production of carcinogenic hydrocarbons,
including thick, hard crust over the entire surface of bread. Similar properties of tissues (mainly of blood
vessel and heart) are now the main cause of the most severe diseases. Bread is one of the main foods
and therefore, we should prefer a lower temperature and long baking time – or rather “steaming”
Attention, successful baking in stainless bread pans is subject to temperature setting maximum
up to 140-160 °C! (Short higher temperatures at the beginning or at the end of baking are tolerated.)
Minimum baking temperature is about 120-130 °C. Try it.
The second condition for easy removal of the bread from the bread pan is that the bread must cool
down in this stainless pan! To make the wet bread surface quickly dry, turn the lukewarm bread out and
scrape off the soggy part with a knife. Then store the dry and cooled bread.
ATTENTION: You cannot bake small loaves at higher temperatures and for longer times! The exact time
will always be assessed by a needle thermometer - see the picture on the next page!
STAINLESS BREAD PAN
for kneading, rising and baking in the multifunctional bread maker
Stainless bread pan for multifunctional bread makers are made of
stainless steel for food purposes. The material composition ensures long
life and therefore the lower part with seals is detachable using stainless
screws to enable the seals to be exchanged and for cleaning.
Stainless material is not recommended when using unnatural leaving
agents, to much sugar or other sweets. They increase the risk of
burning! Bread pan does not need to be greased.
After removing the bread pan form the bread maker, sprinkle dry bread
surface with water. When removing from steam, let the wet surface dry. After
that you can cover it with a porous blanket – e.g. with a dish cloth, into which
you can insert a plastic bag to keep the moisture inside.
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The kneading paddles are also made of stainless steel. The paddles
are mechanically extremely durable and unhealthy aluminium and Teflon
do not abrade. Supplied in matt (sand blasted - without any chemical
treatment).
Simply fine-tune the baking temperature by sticking a needle sensor in the
coldest part of the bread which is about one centimetre below the top edge
of the bread (when using “saving steam” glass lids, the coldest part is
exactly in the middle) and wait until the temperature reaches about 95 °C.
You can use e.g. the practical multifunctional multi-thermometer
SAVING GLASS LIDS
Put these glass lids onto the pan after the last kneading.
Usually, this is after the first three minutes of kneading.
They help to keep the heat in the form of steam in the
baking pan. The bread surface is softer and the baking
time is reduced by up to an incredible one third!
When you measure the temperature of the bread, just slide the lids
aside to create a narrow gap in the middle to insert the needle. By
setting the size of the gap, you can also let the steam escape to dry
the bread crust (we do not recommend to use the "dry" method of
preparation too often).
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In ½ - 1½ hours after baking, you can remove the baking pan (even
without oven gloves) and put a cloth under the glass lids. The cloth is
moistened with emerging drops and prevents the surface to dry. Although,
if you leave the glass lids in the bread maker 1-2 hours longer, the bread
quality does not suffer much. If you do not remove the lids in time, drops
will flow down onto the bread. (As you can see with drops, the environment
in the baking pan is not dry and the bread does not dry out.)
WARNING: Glass lids are chemically tempered but still we do not recommend exposing them to too
large temperature differences or using them for a high-grade baking! Do not put warmed glass lids on
cold or wet surfaces!
If there is a handle that does not allow you to lay lids, remove it.
Styles of baking bread and pastries:
1. Classic method in hot dry heat without a baking pan (dough must be thicker to maintain the
bread shape which is an undesirable characteristic for a healthy life style).
2. Baking in open baking pans which allows you to work with thinner dough and the bread is not
“runny”.
3. Baking in baking pans with „saving glass lids“, makes the bread softer, significantly shortens
the baking time and the enclosed space does not allow the bread surface to dry out.
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