Fakir LINO Instruction Manual - page 28

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high altitude (more than 750 m) the dough

rises faster. The yeast can be reduced

in these cases by 1/4 to 1/2 of a teaspoon

to proportionally reduce its rising. The

same is true of places with particularly

soft water.

3.  Adding and measuring the ingredients

and quantities

•  Always put in first the liquid and the yeast

at the end. To avoid that the yeast acts

too fast (in particular when using the

timing function), contact between the

yeast and the liquid must be avoided.

•  When measuring use the same

measuring units, that is to say use either

the measuring spoon supplied with the

bread baking machine or a spoon used

in your home when the recipes require

doses measured in tablespoons and

teaspoons.

•  The measures in grams must be weighed

precisely.

•  For the millimeter indications you can use

the supplied measuring beaker. The

abbreviations in the recipes mean:

EL = level tablespoonful (or large

measuring spoon)

TL = level teaspoonful (or small

measuring spoon)

g = grams

ml = milliliter

Packet = 7g dry yeast for 500 g of flour

– corresponds to 20 g of fresh yeast

1 OZ (Unze) = 28,35 g

•  Fruit, nuts or cereal ingredients. If you

wish to add other ingredients, you can

do so in specific programs (see the

“Program Phase Timing” table), when

you here the acoustic signal. If you add

the ingredients too early, they will be

crushed during the kneading.

4.  Recipes for the bread baking machine

The following recipes are for various

bread sizes. The total weight of the

ingredients should not exceed 1250

grams.

If no levels are specified in the recipe, it

means that they are not envisaged in the

proposed programs and that both small

and large quantities can be used.

5.  Bread weights and volumes

•  In the following recipes you will find exact

indications regarding the bread

weight.You will see that the weight of

pure white bread is less than that of

wholemeal bread. This depends on the

fact that white flour raises more and hence

limits need to be posed.

•  Despite the precise weight indications

there may be slight differences.The actual

bread weight depends much on the air

humidity of the room at the moment of

the preparation.

•  All breads with a substantial portion of

wheat reach a large volume and exceed

the container edge after the last rising in

the case of the highest weight class. But

the bread does not spill over. The part

of the bread outside the tin is more easily

browned compared to the bread in the

tin.

•  When the RAPID or ULTRA RAPID

program is suggested for sweetbreads,

you can use the ingredients in smaller

quantities also for the SWEET BREAD

program to make a lighter bread.

6. Baking results

•  The result of the baking depends on the

on-site conditions (soft water – high air

humidity –high altitude–consistency of

the ingredients, etc.). Therefore, the

recipe indications are reference points

which can be adapted.

If one recipe or another does not go

straight the first time, do not let yourself

be discouraged. Try to find the cause

and try it again by varying the proportions.

•  If the bread is too pale after baking, you

can leave it to brown with the baking

program.

•  It is recommended to bake a test bread

before actually setting the timing function

for use overnight so that you can make

the necessary changes if necessary.