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INSTRUCTION MANUAL

1. SMART BREAD MAKER mov 53 Smartbreadmaker com MINI REGIPE BOOK By Ota a Petra Reiss LET S START WITH TRADITIONAL LEAVEN you decide to make your own leaven for the first time you will need a lot of patience We put ca 100 g of rye flour into ajar and add ca 80 ml of water approx 27 C After stirring it for a while we should get pulp consistency Next we puta cover onto the jar but nota threaded one leaven must breathe Then we put the covered glass into the bread maker start the function fermenting set the temperature at C 2 C and leave the covered jar in the bread maker for about 6 hours Then we take away a part of the dough mix it with the same amount of fresh water and flour and let it ferment again under the same conditions This is called leaven feeding and it is necessary to do it every couple of hours for 3 days In the end the leaven produces within 2 4 hours enough bubbles and its volume multiplies This is the right time to use itfor preparing bread dough or into other bakery products lf at any moment of the process the leaven produces an unpleasant smell stop everything and start again Finished leaven so called established leaven should be of pleasant slightly sour smell and of medium dense consistence When making dough you should always leave ca 1 4 of itin the jar for future baking In theory itis possible to use the basic leaven every 2 4
2. SMART BREAD MAKER INSTRUCTION MANUAL www sanaproducts eu CAN MNCywpy 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 CONTENTS IMPORTANT SAFEGUARDS 2 SANA SMART BREAD MAKER 3 PACKAGE CONTENT 4 PROGRAMS 9 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 TIME
3. 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 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 Ohrs 12min flashing 1 30 hrs 30min mov 14 Smartbreadmaker com SMART BREAD MAKER TEMPERATURE DISTRIBUTION Baking pan Temperature distribution Temperature measurements temperature in C setting fermentation temperatures For a long time we have been with fine resolution 1 C thinking about standard numerical Programs No 1 2 3 temperature expression Usually fermentation temperature meal there are given only temperatures warming up below boiling point Exposing the N dough and other foods containing Temperatures for special recipes water to temperatures around resolution 10 C boiling point or higher causes a Programs No 8 large production of steam which fermentation temperature meal absorbs heat quickly and thus it is T warming up low temperature impossib
4. KOJI the ratio is 1 5 We put the potinto a warm place atleast 40 C onto a radiator into an oven under a blanket If you have a multifunctional bread maker the new generation it is convenient to use it Just set the temperature and you can be sure that the necessary heat will be reached everywhere inside We stir it from time to time and try how sweet itis he whole process lasts about 6 hours When the rice is sweet enough we finish the fermentation process by heating the mixture at least up to 90 C This temperature must be reached in the whole volume We must stir tall the time it gets burned easily We can use Amazake to make various desserts we add agar carob roasted nuts chicory coffee seeds etc N CC Ma Smartbreadmaker com Prepare wheat Cook rice Mix chopped After fermenting for several sprouts sprouts with rice hours cereals change into malt mash HOME MADE YOGHURT you have the possibility to buy organic milk or goat s milk it is even better youcan make your own home made yoghurt not improved by additional chemicals Heat up milk its temperature should reach at least 75 C boiling is better Then let it cool down to 50 C Take alittle A milk and mix yoghurt containing living yoghurt cultures with it 2l of milk and 50 ml of yoghurt Usually it is possible to buy living yoghurt made from cow s milk only However regarding the small amount needed we can make a comprom
5. SmartBreadMaker DISPLAY PROGRAM PHASES FURTHER DESCRIPTION kneading preheating KNEAD PREHEAT key key lock rising 1 2 3 RISE 123 A large digits for time and 5 j imi temperature for example program number j j 10 25 10 hours 25 min K gz ml ml 120 120 0 PAUSE TIME AND TEMPERATURE SETTING increasing Press and hold the button for 1s for pause on off FUNCTION STEPS Leads you through all program phases TIME AND TEMPERATURE SETTING decreasing press and hold the button for rapid value decreasing LIGHT SOUND Light on off max for 15s Hold for 2 5 sound on off TEMPERATURE DISPLAY Display the set temperature in the running mode does not set up the temperature 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 MENU program 1 switch SMART BREAD MAKER mov A Smartbreadmaker com BREAD MAKER GONTROL AND PROGRAM SETTINGS Plug the power cable into the outlet The bread maker turns on automatically 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
6. people with hard mental physical work or sportspeople There is a special kind of bread for each sport e g bread for sprinters marathon runners or bodybuilders lt is also possible to make special bread for different illnesses When you have made your first loaf of bread nice and tasty you should Know you have made just the first step Now it is time to improve your baking skills and to adjust your bread to your family needs And this task IS never ending An interesting kind of bread white dark If you put a divider into the vessel mix the white and the wholegrain dough separately and then remove the divider you will get an interesting dough structure while rising The pattern looks great and everybody can cut the loaf from the side he she likes best It is also possible to make bread containing more barley flour left picture or buckwheat flour right picture However neither of the flours is able to make leaven therefore you cannot expect big rising here We recommend more wheat leaven and longer rising time SMART BREAD MAKER N CC Ar Smartbreadmaker com LEAVEN BAKERY PRODUCTS scrolls filled with sauerkraut 600 g of organic wholemeal wheat smooth flour Spelt winter crop Up to 150 g of wheat flour can be replaced by rye barley oat or buckwheat 200 g of ripe leaven 2 0 800 ml of milk plant milk 6 g of sea salt 100 150 g of olive oil or butter 1 handful of freshly
7. 1 Baking time setting 0 2 hrs baking temperature 50 230 C Bake 2 Baking time setting 2 hrs baking temperature 50 230 C Bake 3 Baking time setting 0 2 hrs baking temperature 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 mov a smartbreadmaker com SMART BREAD MAKER 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 startis 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
8. biochemical value of our food more intensely Laboratory analyses have clearly shown that the thinner our food is and the better contact with metal it has the more the amount of vitamins decreases This phenomenon is mostrelevantfor liquid foods sauces milk drinks etc On the contrary the biological value of firmer texture various cakes steaks or dough is inthe contact with the metal almost unchanged Removing baked kneaders from the bread using a hook You will use it only for special recipes or in the case you forget to remove kneaders after the last Kneading In such cases turn the loaf upside down insert the narrow side of the hook into the hole made by akneader axis hook the kneader and pull it out mov _ 30 Smartbreadmaker com We hope you will discover new recipes with new functions of your bread maker We are looking forward to new ideas that you can send also via the internet please visit our website www smartbreadmaker com Particularly we would be grateful for recipes directly from the nature in bioguality Correct disposal of this product This marking indicates that this product should not be disposed with other household wastes throughout the EU To prevent possible harm to the environment or human health from uncontrolled waste disposal recycle it responsibly to promote the sustainable reuse of material resources To return your used device please use the return and collection systems or cont
9. contains Bacteria subtilis natto The soybeans were packed in straw and left to fermentin a warm place When we remove natto from the bread maker we divide the fermented beans into smaller preserving jars and put them into the fridge or a freezer for a short time Natto must be cooled to stop the fermentation process lf it continued natto would become inedible Natto is aged enough when there Is a distinctive smell and you can see typical sticky strings after opening the jar N CC sbie smartbreadmaker com NATTO REGIPES In Japan natto is usually served with soya sauce or mixed into a bowl of rice Frequently it is used with wheat or buckwheat noodles and hot soups Itis also suitable for fresh vegetable salads NATTO spread Natto Onion Leak 0il shoyu soya Sauce Quality mustard First we roast onion in alittle oil add chopped leak cover the pan and stew until the vegetables are soft We season the mixture with soya sauce and mustard Next we mix natto into the warm spread its temperature should not be above 40 C to keep its nutritious value and probiotic effect SLOW COOKING amp BAKING IN SANA smart bread maker Allegedly an American invention from the 70 s has won the favour of millions of people Suitable for the preparation of all types of meat vegetables soups and others High preservation of minerals and vitamins Energy and therefore money saving Savestime thanks to fast operation Non a
10. element but be careful not to burn yourself during the first use dry operating and open the lid Take bread out sooner without keeping it warm After taking bread out put hot water into bread pan and immerse kneader for 10 minutes then take it out and clean 1 Select the proper program menu 2 Don t open cover at the last rise 3 Check kneader hole then take bread pan out and operate without load if not normal contact with the authorized service facility Check whether bread pan is fixed properly and dough is made according to recipe and the ingredients are weighed accurately Check the above factors reduce the amount properly according to the recipe Check the amount and performance of yeast increase the environment temperature properly Smartbreadmaker com PROBLEM CAUSE SOLUTION The amount of liquids is so much as to make dough soft and yeast is also excessive Dough is so large to overflow bread pan Reduce the amount of liquids and improve dough rigidity 1 Use bread flour or strong powder 2 Yeast is used under room temperature 3 According to the ability of absorbing water adjust the water amount in the recipe 1 used flour is not strong powder and can t make dough rise 2 yeast rate is too rapid or yeast temperature is too high 3 excessive water makes dough too wet and soft Bread collapses in the middle when baking dough 1 Reduce flour or increase water 2 Reduce
11. never add perishable ingredients suchas eggs etc mov 20 Smartbreadmaker com SMART BREAD MAKER Bread pan removing and inserting Grab the edge of the pan with your fingers and pull upward to release e g its right side Simultaneously the other side is released too and the pan can be easily removed When inserting the bread pan place it on the carrier in the middle of the bottom of the baking compartment and press on the rightand left side If the pan does not fit in on both sides remove Itagain turn the kneader shaft and repeat Attention the pan is hot leave it cool down or use oven gloves Teflon and galvanized surfaces of home bread makers are subject to wear The same is with bearing and gear belts Some parts of the bread maker and some accessories are made by hand in small quantities Therefore there could be any minor deficiencies in finishing packaging or design However we believe you will definitely be satisfied with their practicality and long life Baking pan washing Stainless or Teflon baking pan cannot be washed in dishwasher In general the food stainless steel is very resistant to mechanical and chemical action However this does not apply to the stand with bearings Some chemical cleaners would corrode tt Good advice Based on our experience we recommend not to clean the stainless inside of the bread pan thoroughly do not polish it excessively because the metal material would affect the
12. only way to stop self heating Then you can put it into a refrigerator with the temperature below 10 C itis difficult to cool the ripening cheese without a freezer Because the culture is still alive the cheese matures slowly in the refrigerator N OWN smartbreadmaker com To avoid having to constantly moisten the ceramic lids insert them into plastic bags The products will not go bad there as a result of the precipitated water The porous ceramic absorbs free water also precipitated drops from both sides and maintain the proper environment both in cheese and in the bag When using non absorbentlids during tempeh preparation the cheese would go bad After using ceramic lids do not forget to brush the surface thoroughly especially those parts that were in contact with the cheese and then simmer uncovered for a few minutes N CC 23 Smartbreadmaker com Pre moistening of ceramic lids Before use it is necessary to moisten lids to about 10 50 It is recommended to weigh the lid completely dry and fully soaked and engrave the values in the corner of the lid Ifthe dry weight of the lid is 200 gand the weight of the fully soaked lid is 220 g then 50 wetwillbe 210g Environmental product declaration Ceramic lids are made of clays kaolin and other natural rocks Fully soaked ceramic lids take atleast one day to dry atroom temperature Protect surface against grease dirty water etc When ceramic lids st
13. rice brush 7 multithermometer with temperature alarm CC 19 smartbreadmaker com SMART BREAD MAKER SmartBreadMaker One basin is for about 500 g of cheese Minimum load for smaller ceramic lids is up to ca 250 g in case of so called contactless technique and 300 500 g in case of contact technique We use larger ceramic lids only for contactless maturation except the case of a full basin where the lid is in contact with the cheese Holes in the middle of ceramic lids along with a small gap along the circumference are used not only for the necessary partial air access but also for a more practical grip To preventlarge air access and the rapid drying of porous ceramics cover them with one glass lid Thus you create two covered visors for observing cheese N CC 20 Smartbreadmaker com lt Seon a BN o lt a S Each lid has a hole for the cable from the thermometer When the production is more frequent temperature monitoring in tempeh cheese is demanding In the second half of the maturation time the culture produces extensive heat and this requires continuous correction There is a thermometer with the temperature alarm for this purposes If the cheese temperature is higher than the set temperature in the bread maker due to the maturation decrease the set temperature If you own a multifunctional bread maker with a baguette maker you can use it as a stand for basi
14. so easily compared to ordinary batter made from flour sugar etc lf we do not want to add boiled cereals it is necessary to add at least 100 g of flour more The cake dough does not need to be risen so much compared to bread dough Streusel According to your taste mix some grated coconut cinnamon ginger spices are very tasty too flour wheat or buckwheat maize meal barley flour a little vegetable fat or oil malt or cane sugar maple syrup apple concentrate You may add ground nuts etc If malt is used itis necessary to dissolve itin hotfatfirst Preparation First we mix leaven with water then add all other ingredients and mix everything a little We set the function fermentation in the bread maker for about 3 hours Temperature should be at 30 C The dough has risen enough when there are little bubbles visible inside In case temperature in your kitchen is above 22 C youcanspread the dough onto a baking tray water ita little and letit rise again Lay out the baking tray with baking paper and spread the dough onto it the layer should be quite thin this amount should be enough for two medium sized trays If you do not want to use baking paper spread alittle vegetable fat or oil on its surface and dust it with flour or grated coconut We put various fruits onto the dough Depending on what you like you can combine sweet and sour fruits may be also preserved would recommend sweet apples or pear
15. there is no foam on the surface at all It might overflow and make the cooking stove dirty Then we add the seaweed KOMBU cutinto cubes including water where we let it soak When the peas are nearly soft we add SHOYU or TERIYAKI mixture of SHOYU and different spices ginger etc salt spices and finely grated smoked tofu We warm up the pan put chopped onion there and add sesame oil When the onion is roasted we add grated carrot parsley and celery and wait until all vegetables are soft Then it is time to add the peas look more like a mash We mix everything together and warm up a little Healthy people may like some olive oil with it but this should stay cold after adding itwe must not cook the spread any more We put hot spread into preserving jars and screw the tops they tighten by heat If stored in a fridge we can eat it for about one week Itis not even necessary to use a blender to make the spread The hot peas get mushy while mixing with the other ingredients Soya spread Boiled soya bean must be soft Quality mustard Chilli Vegetable oil sunflower oil for frying its taste is neutral Onion according to your taste Shoyu or sea salt Water used while cooking of soy beans as necessary shortly before the soya beans are boiled enough we add soya sauce SHOYU or TAMARI and cook for awhile Then we move them into a blender Next we add mustard oil chilli and some water from cooking to enable mixing Fin
16. wide from baking breads pastries and Easter cakes to special meat and rice preparation We look forward to new delicacies directly from you mov 12 smartbreadmaker com SMART BREAD MAKER PROGRAM No 5 JAM preparation of lard scraps etc is also possible Jam 2 setting Program No 5 PROGRAM description 0 OFF Time setting 0 2 hrs Mixing Temperature setting 00 230 C baking 1 Kneading speed Pe Pl 110 P 2 100 Po 100 Pa rel F 2 Ps Time setting 0 2 hrs Mixing Temperature setting 50 230 C baking 2 Kneading speed P 0 P 1 4110 Pez 130 P 311009 PSU Z o Time setting O 2hrs Mixing Temperature setting 50 230 C baking 3 Kneading speed P Pl 10 P 2 130 P 3 100 P P 1 P 2 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 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 O 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 15 minutes 1 step preheating time setting 190 C 2 step preheating temperature Peau 3 step motor and thus the kneaders are switched off Mixing baking 1 6
17. 0 minutes 4 step heating time 1 step heating temperature p 6 step motor power speed is 10 Mixing baking 2 30 minutes step cooling time 50 C 8 step minimum temperature P20 9 step kneaders are switched off Mixing baking 3 SMART BREAD MAKER mov smartbreadmaker com PROGRAM No 6 7 FERMENTATION RISE Fermentation Program 6 PROGRAM description Program Time setting OFF 0 Time setting 0 20 hrs Fermentation 1 Rising temperature accuracy 1 C 20 100 C Heating rate setting max t4 tl 12 to 14 Time setting 0 20 hrs Fermentation 2 Rising temperature accuracy 1 C 20 100 C Heating rate setting max t4 112 13 14 Time setting 0 20 hrs Fermentation 3 Rising temperature accuracy 1 C 20 100 C Heating rate setting max t4 t1 t2 13 t4 9 steps in total for setting one recipe 3 steps for each function Whatis 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 setfaster heating t2 or t3 at firstand then after warm up setthe 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
18. R FUNCTION 20 THERMOMETER WITH AN EXTRA WIDE MEASUREMENT RANGE 2 BAGUETTE MAKER AND ITS USE 2 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 AMASAKE DESSERT WITHOUT SUGAR 45 HOME MADE YOGHURT 46 TEMPEH A GIFT OF THE MILLENNIUM 47 SOYA CHEESE NATTO 30 NATTO RECIPES o SLOW COOKING 8 BAKING IN SANA J HARMONIOUS PLATE I3 NOTES 54 SMART BREAD MAKER NS smartbreadmaker com IMPORTANT SAFEGUARDS 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 Donotoperate 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 agentfor examination repair or electrical or mechanical adjustment 4 Donottouch hotsurfaces Use handles knobs or oven gloves To protect against electric shock do notimmerse cord plugs or housing in water or other liquid 6 Unplug from outlet when notin use for more hours before putting on or taking off parts and before cleaning Donotletcordhang over edge of table or hot surface The use of accessories notrecommended by the appliance manuf
19. a little with a wooden spatula Next we add flour and other ingredients Rye flour is sticky and it is difficult to mix therefore we help the blades with a spatula If we have enough time we let the dough rise for about 2 2 hours at 27 30 C After the first rising phase we mix it for about 3 minutes again and then we remove the blades The dough aerates more and rises better then The second rising phase should be set for 3 4 hours and then baking follows If we not interrupt rising with the second mixing we let the dough rise for about 6 hours at 27 30 C According to the results you can adjust temperatures times or the amount of leaven Baking is always the same First we bake the bread for about 15 minutes at 160 C and next 1 Y hour at 1330 4 C N CC 56 Smartbreadmaker com SMART BREAD MAKER Our recipes support healthy lifestyle Therefore we are not concerned with products and ingredients that are not suitable for our good health mineral lightening agents GM yeast We also avoid strange combinations of ingredients milk with sugar and flour except of feast baking multigrain bread etc Ideal bread for everyday use is simple 1 2 kinds of cereals and water Actually leaven is only a mixture of fermented flour and water All other ingredients are there just for better taste and look not for health For exacting customers we have also prepared special recipes for younger or elder boarders for
20. act the retailer where the product was purchased k They can take this productfor environmentally safe recycling mov 34 smartbreadmaker com SMART BREAD MAKER TROUBLE SHOOTING GUIDE smoke from ventilation hole when baking Bread bottom crust is too thick Is very difficult to take bread out Ingredients not mixed evenly and baked badly Hear the motor noises but dough isn t stirred Bread size is so large as to push cover Bread size is too small or bread does not rise SMART BREAD MAKER some ingredients adhere to the heat element or nearby for the first use oil remained on the surface of heat element Keep bread warm and leave bread in the bread pan for a long time so that too much water is lost Kneader adheres tightly to the shaft in bread pan 1 selected program menu is improper 2 after operating open cover several times and bread is dry no brown crust colour 3 3 resistance is too large so that kneader almost can t rotate and stir adequately Bread pan is fixed improperly or dough IS too large to be stirred Too much yeast excessive flour too much water or or environment temperature is too high No yeast or the amount of yeast is not enough moreover yeast may have a poor activity as water temperature is too high or yeast is mixed together with salt or the environment temperature is lower 29 PROBLEM CAUSE SOLUTION Unplug the bread maker and clean the heat
21. acturer 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 Donotplace on or nearahotgas or electric burner or inaheated oven 11 Extreme caution must be used when moving an appliance containing hot oil or other hot liquids 12 Donottouch any moving or spinning parts of the machine when baking 13 Never switch onthe appliance without properly placed bread pan filled with ingredients 14 Never beatthe 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 itis covered by or comes into contact with combustible material 17 Turnany control to OFF then remove plug from wall outlet 18 Donotoperate 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 Donotuse outdoors 21 the supply cord is damaged it must be replaced by the manufacturer or its ser
22. ally we mix in the roasted onion if you like fresh onion you can use It If your spread is too liquid you can thicken it put it into a pan add a little quality starch to It e g KUZU ARROWROOT organic MAIZENA and stir well N CC ee Smartbreadmaker com SMART BREAD MAKER Lentil spread Lentils Soaked seaweed kombu not necessary but lentils get soft sooner and are more digestible then Quite a lot of onion pepper carrot parsley celery marjoram ginger or garlic Salt soya sauce or UME vinegar Smoked TOFU SS Flour for thickening gt Oil Note here may be ingredients in the recipes that you are not familiar with 8 777 9 0 7707900 trying them They are available in allgood health food shops First we roast onion then add grated carrot parsley and celery Next we add salt boiled lentils chopped smoked tofu and cook together We season the mixture with ume vinegar salt soya Sauce and spices according to our own taste recommend marjoram garlic ginger garlic or garlic hot chilli curry Sonnentor ginger or coriander If necessary we may thicken the lentils with flour mixed up with cold water In the end we may add alittle sesame oil or other oil and mix everything in a blender to geta consistence of spread However itis much better to store just the lentils not mixed up with oil and to make little amount of soread more often just what we eat at once Mixed food ox
23. away and use the water again Then we put the peeled soy beans into a pot with fresh water mixed with a spoonful of apple or rice vinegar and boil for at least 1 1 2 hours beans must be soft but not overcooked First we putthem into a sieve to letthem drip off and then move them onto a kitchen cloth to let them dry Vaccination Ratio of tempeh culture to soya beans differs depending on producers so you should see the instructions on the package We put soy beans into a pot dust them with the tempeh culture and stir thoroughly Vaccinated mixture should be put into perforated forms in a layer of max 2 3 cm It is often recommended to put them into plastic bags and perforate them with a fork to ensure a little air and to protect the mixture from drying out However this is a big mistake Using soft plastic bags is very dangerous because soya contains a lot of fat which is an active organic dissolving agent and then the tempeh gets contaminated Instead of plastic bags we should use jars made from natural materials stainless steel glass ceramic etc Maturation We put everything into a warm place Considering the culture origin it is necessary to keep the temperature at 30 32 C Long term storing at temperatures above 35 C may cause that we wake up other bacteria that cause a very unpleasant smell you keep the right temperature tempeh is ready in about 20 30 hours Its surface should be white resembling snow an
24. 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 ata 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 CC O smartbreadmaker com SmartBreadMaker 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 Delayed start OFF Q minutes the function is off Preheating 9 When off temperature does not matter With higher amount of added seeds it can be repeated for Knead 1 another three minutes P 3 Is the highest motor speed fast Kneading recommended 2 00 hrs Optimum amount of leaven 1 Optimum temperature for leaven and sour dough is 26 28 C nezl OFF 0 minutes the function is off s gt Motor power speed off Rise 2 2 00 hrs Optimum amount of leaven Tapt Optimum temperature fo
25. bject 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 guickly 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 exacttime will always be assessed by a needle thermometer see the picture on the next page 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 notneed 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 youcan inserta plastic bag to keep the moisture inside CC 46 Smartbreadmaker com SMART BREAD MAKER The kneadin
26. chopped parsley 7 spoon of dried thyme 600 g of sauerkraut cut into strips 2 spoons of coarsely ground caraway to sprinkle on the top 1 egg to spread on the top First we mix leaven with milk next we add flour salt oil butter spices and we make smooth dough We let it rise in the bread maker for about 1 11 2 hours at 28 C then we knead it shortly again and leave it inthe bread maker to rise for 1 2 hours again We roll out the well risen dough to geta large flat plate We put the squeezed sauerkraut on it We brush the edges of the dough with whipped egg and make a big roll Then we slice the roll and put the slices onto a baking tray covered with baking paper brush their surfaces with whipped egg and sprinkle with grounded caraway We let the scrolls rise a little on the baking tray and then we put them into the oven We bake them for about 25 minutes at 170 Baguettes The same dough may be used to make small baguettes without sauerkraut too It is possible to add Sunflower seeds ground flax seeds etc The best spice for baguettes is finely coarsely ground caraway We can sprinkle the baguette surface with caraway or sesame 115 possible to bake the baguettes directly in the bread maker using special forms for 10 minutes at 160 C and then for 15 minutes at 130 150 C We stick a roasting thermometer with a measuring metal needle into a baguette and measure the temperature inside Ifitreaches 90 C we fini
27. d locking the keyboard after switching the program on press and hold the lock button for 2 seconds This is particularly advantageous when the bread maker is within the reach of children or when you have increased moisture inthe kitchen Because of differentfinger properties of everyone find the best place on the button which responds most sensitively to your touch e g on the left right or inner edge of the button symbol Lae 28 Smartbreadmaker com SMART BREAD MAKER Yeast and other accelerating raising agents name Sana Latin meaning to heal shows we do notwantto recommend artificial raising agents or other accelerating raising agents High quality healthy food preparation is guaranteed only with well proven natural traditional methods Ensure the proper range of cereal the breadis of alow quality e g itis soggy after baking or the dough falls during rising check first whether you use flour of bakery bread quality Most often this problem applies to the most widely used wheat Ifwheatis not ofa bakery quality donot look for an error inthe bread maker or its programs butatthe miller who is responsible for the flour quality Ingredient measurement One of the most important steps for making good bread is proper amount of ingredients Itis strongly suggested to use a measuring cup or a measuring spoon to obtain accurate amounts otherwise the bread will be heavily influenced Using moder
28. d tough when you take It out of the form it does not fall into pieces If there are black spots visible Spores do not worry it is not aserious problem but you should try to improve the production process next time humidity temperature time Unpleasant smell however is a sign of failure as well as Suspicious slimy surface Then itis better to throw itaway and try again Storing When you take tempeh out of the warm space ideally from your multifunctional bread maker where the temperature is constant all the time itis necessary to cool it down immediately in a fridge or a cellar to stop the activity of tempeh culture you do not have a suitable space for fast cooling necessary to stop biochemical exothermic reaction put tempeh into a freezer first and then when its temperature is lower than 10 C move itto a cool place Storing in a freezer is possible too However itis a compromise N CC 48 Smartbreadmaker com Consumption 618 suppose we have been successful and we have a cube of home made tempeh in our hands now Why to eat such a strange looking mouldy thing Considering a very high content of proteins and quite firm consistency tempeh is quite popular also with people who cannot imagine their lunch without a piece of meat For some of them tempeh may substitute meat it is much healthier and has a better taste than industrially produced soya meat various granulates etc Vegetarians with physically hard w
29. dded fat cooking Evenly Baked Doesnotburnor dry out meals Easily washable A few recipes for various types of meat We can leave the meat in the bread pan and cover it with energy saving glass lids during roasting or we use a different appropriately sized pot and cover it using a pot lid or a glass dish Unlike a classic stew procedure gravy does not evaporate because the temperature does not reach boiling point Furthermore a classic stew needs to baste in order to avoid burning the meat Even if we do not add any water the meat releases Its juice because of low temperature roasting 70 100 C This preparation makes the meat easily digestible Besides we do not have to add any extra fat or oil unless we want to The length of preparation is circa 3 12 hours depending on the type of the meat and on the set N CC 51 Smartbreadmaker com temperature The whole family can eat gradually one by one as they do not come home at the same time the meal is always ready to serve We deeply recommend trying out everything to master the SANA bread maker The length of preparation and temperatures are freely adjustable in three steps according to how fast you need the meat to be ready Slower preparation is however the most gentle If we add vegetables which usually need longer preparation we put them under the meat Beef meatin general It takes more time to prepare beef than white meat If we want to prepare a larger piec
30. e flour 200 g of ripe wheat or rye leaven 400 g of quality water ca 350 g of boiled cereals rice oat millet groats the amount does not matter much 10 g of coarsely ground caraway it is possible to add a little fennel coriander Up to 100 g of different kinds of seeds Sunflower pumpkin ground flax seeds 10 20 g of oll e g olive oil 5 8 g of sea salt as rye is quite sour First we mix water with leaven add wheat flour and then rye flour Next we add oil salt spices seeds and knead it properly Rye dough can tear while kneading so we make it more solid and help ourselves with a spatula When everything is mixed up we add boiled cereals We knead the dough properly again and when itis finished we make the bread surface smooth by moist hands We can sprinkle it with seeds or caraway then Next we put a glass cover onto the bread and let it rise for 4 hours with the temperature set at 27 28 C We switch on the first baking phase 15 min at 160 C and still 1 hour at 130 140 C afterwards If we bake it this way the bread is made properly and thanks to the glass cover its crustis not too hard You can adjust the temperatures according to the baking results Rye bread 600 g of rye flour 200 250 g of wheat or rye leaven 400 g of water 5 8 g of sea salt 10 g of bread spices Up to 20 g of olive oil Ca 100 g of various seeds We put leaven into a vessel add water and mix it
31. e of meat in the SANA bread maker it is convenient to fry the meat lightly on a frying pan to tighten up the meat and then put the seasoned beef in the pot which we insert in the SANA bread maker After removing the meat from the frying pan we add water to the pan and flavour the sauce as we like and then we pour the sauce in the pot We cover the pot with the pot lid Beef is a bit dryer than the other types of meat so we can lard the beef with bacon which provides more flavour to it Ifthe meatis immersed there is need to turn it over during the cooking process In the opposite case we recommend turning the meat over from time to time to avoid drying out the top of the meat Large hunk of pork After quickly frying the meat is warm enough so we set the programme number 4 BAKE 1 circa 2 hours at 90 C BAKE 2 circa 2 hours at 80 C BAKE 3 when necessary 2 more hours at 80 C If six hours are not enough we set the programme again but we lower the temperature down to 80 C at BAKE 1 Pork chunks We chop up the meat season with spice and sprinkle with olive oil We can add a slice of bacon for more flavour and a few spoons of water We put it in the SANA bread maker and cover it If the meat is cold it has not been warmed up before we set the programme number 4 BAKE 1 circa 1 5 hours at 100 C If the meat has been fried we set BAKE 1 for 1 2 hours at 90 C When necessary we repeat the programme and set the
32. e oil only depending on your taste If you have sunflower oll for frying at home you can add it into all kinds of dough Unrefined oil should not be used at temperatures above 110 C so itis more suitable for salads and other cold meals letthe dough rise for about 1 1 2 hours and then roll it into a large plate put filling inside wrap it and let it rise again for a while before baking SMART BREAD MAKER N CC 41 Smartbreadmaker com GLUTEN FREE DOUGH Gluten free flat cakes Maize meal rice flour buckwheat flour etc Salt caraway Oil Water We pour hot water on maize meal or rice flour and let is swell up Then we thicken it with buckwheat flour because it has the ability to absorb water in contrast to the previous two If we did it the other way round buckwheat flour would soak all the water and the other flour would not swell up atall Keep this rule for all absorbent and non absorbent cereals We leave the mixture of all ingredients to rest for awhile and then we form small flat cakes They dry out quite quickly so itis good for children necessary to steam them before serving took us about 4 days to create our first leaven in our multifunctional bread maker Every following stage was finished within 2 3 hours in 5 times bigger amount In the picture there are 100 natural sourdough culture made of rice and maize without any starters or baking agents surprisingly testing special kind
33. ets HOW TO MAKE NATTO To make our own natto we wash organic soy beans and soak them in water for 4 hours We strain the water Next we put soy beans into a pressure cooker and pour enough water on them Next we start cooking them but we do not cover the pot yet tis necessary to remove foam impurities and soy peels from the water surface We keep doing that until there is no foam at all Then we lower the flame put acover onto the pressure cooker and let it boil for 30 50 minutes without salt until the soy beans are soft enough to mash them using your fingers only Low heat is necessary to prevent the beans from creating too much foam which may clog the valves When you finish cooking let the pressure cooker cool down without opening for about 10 minutes Then strain the water and remove the soy beans dry them and cool them down to ca 40 C they must be warm not too hot Dustthe beans with the starter and stir thoroughly Next put the soy beans into a larger dish made from stainless steel or glass and take care not have a layer higher than 5 cm Next close the dish using an airtight cover to Keep the soy beans in moist environment Put it into a warm place or the bread maker with temperature set at 40 C and leave it there without opening the cover for 10 30 hours Bacterial culture natto must be living not heat treated Historically natto was made by storing the steamed soy beans in rice straw which naturally
34. g paddles are also made of stainless steel he paddles are mechanically extremely durable and unhealthy aluminium and Teflon do not abrade Supplied in matt sand blasted without any chemical 4 treatment simply fine tune the baking temperature by sticking aneedle 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 inthe 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 N OMAN z Smartbreadmaker com SMART BREAD MAKER In 1 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 t
35. he 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 youcan see with drops the environment inthe baking pan is not dry and the bread does not dry out 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 whichis 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 notallow the bread surface to dry out CC 18 Smartbreadmaker com SMART BREAD MAKER TEMPEH MAKER AND ITS USE Tempeh maker is a new product for easy production of traditional tempeh cheese You will really appreciate working with the porous ceramic lids as they stabilize the humidity in the bowl better with inoculated cheese When your cheese is good it has a nice clean look smells gently like mushrooms has no colour spots and is notwet or sticky then you will appreciate working with ceramics Tempeh set Sana exclusive package includes also a complex set for Tempeh cheese preparation 1 stainless basin 2 small ceramic lid 3 large ceramic lid 4 glass lid 5 baguette maker stand 6 coconut or
36. holder Measurementand temperature control up to 150 C Insertthe sensor needle 6 into the socket on the right side of the case connector 5 switch the button 4 into position THERMO Use buttons 1 2 to set the temperature to be signalized this value must be always higher than actual temperature Use button 3 to switch over the sound alarm symbol waveline is viewed instead of bell symbol Touch buttons 1 2 at the same time to switch off the alarm symbol waveline changes back into bel symbol Timer function downward time counting switch button 4 to the TIMER position Use buttons 1 2 to set the required time period within the range 99 hours to 59 seconds Use button 3 to switch off the activated alarm after the period set elapsed but please note the previous time setting on the display remains unchanged Touch buttons 1 2 atthe same time to switch off the function and clear the display OMAN 9 Smartbreadmaker com Battery replacement The 1 5VAA alkaline battery is located in the rear part of the equipment under the stand Safety instructions applied to all thermometer types Property damages caused due to not observing instructions in the user manual will result in non acceptance of such warranty claims The manufacturer takes no responsibility for property damages and injuries caused due to not observing safety regulations Donotuse the thermometer near inductive or transmitting devices such a
37. hours to make new dough forever Storing of traditional leaven Be careful about leaven storage It was already explained that it is impossible to store leaven and industrial yeast in one refrigerator In fact we donot need to have any yeast at home as it is possible to use home made leaven instead of unnatural lightening agent in all kinds of dough The leaven must not be too thin It should be of pleasant slightly Sour smell and must not be frozen or dried Next leaven feeding is necessary after about 5 days N CC 34 Smartbreadmaker com SMART BREAD MAKER DO NOT FORGET Simple wheat bread with seeds 600 g of organic wholemeal bakery wheat flour 150 g of ripe wheat or rye leaven 400 g of quality water Up to 100 g of different kinds of seeds sunflower pumpkin ground flax 10 g of coarsely ground caraway 3 6 g of sea salt Wheat bread with boiled cereals suitable for children s snack 600 g of organic wholemeal bakery wheat flour 150 g of ripe wheat or rye leaven 400 g of quality water 200 400 g of boiled cereals rice oat millet groats the amount does not matter much 10 g of coarsely ground caraway it is possible to add a little fennel coriander 10 20 g of oll e g olive oil 3 6 g of sea salt N CC QE Smartbreadmaker com SMART BREAD MAKER Wheat rye wholemeal bread 450 g of organic wholemeal bakery wheat flour 150 g of organic wholemeal bakery ry
38. ice CZECH REPUBLIC Tel 420 386 361 961 www sanaproducts eu SMART BREAD MAKER CAN MNw PRODUCTS Sana Juicer Sana Juicer EUJ 707 EUJ 606 Ag Sana Juicer Grain Mill Sana Smart Bread Maker Sana Kitchen Scale The word sana comes from Latin and means to cure This is the main goal of all Sana brand products to help to cure your body Just change your habits and equip your kitchen with the right appliances Curing begins in your kitchen www sanaproducts cz ASY NS PRODUCTS www sanaproducts eu
39. ise in this case Pour the mixture into the left over milk and put it into the bread maker heated up to 40 45 C Yoghurt production takes about 4 8 hours the more living yoghurt culture you use the sooner itis ready Then it has to be cooled down to a temperature below 10 C to stop the fermentation process You can store it for up to 5 days in the fridge It should be noted that goat s milk yoghurt is always thinner than yoghurt made from cow s milk The reason is that it contains fewer proteins On the other hand it is easier to digest It is good to know that yoghurt should not become a main meal It is suitable for decorating other meals and to make our diet more varied We recommend combining it with vegetable salads and seeds rather than with malt and fruit N CC s Smartbreadmaker com TEMPEH A GIFT 0F THE MILLENIUM 15 much safer to discover safe traditional products of the whole world that have been tested on generations of our ancestors Tempeh belongs to this kind of food it is healthy tasty and Safe Its qualities have been tested for thousands of years Tempeh cheese made from Sunflower peas and peanuts before and after fermentation For everyday cooking it is convenient to learn production methods of the following traditional cultures 1 Traditional leaven leaven bread bakery products cakes sweet bread etc Many secrets concerning leaven products have been revea
40. le to measure the C treatment expected heat in the baking pan In A _ _ order not to call higher baking temperatures by words low medium high we used a medium without water for measuring it SS was oil In the oil we were able to measure the real temperatures up TT Tu TT 0 230 C 9 The second condition was measuring at room temperature Temperatures for baking and i e about 22 C special recipes resolution 10 C Programs No 1 2 3 4 5 meal warming up low temperature treatment baking jams lard Thus we were able to enter here given temperatures in numbers into the program 1 1 OMAN Ab Smartbreadmaker com STAINLESS BREAD PAN for kneading rising and baking in the multifunctional bread maker 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 su
41. led during our research that took 10 years You can share them with us 2 Making sweets without sugar using amazake fortunately work with this culture is safe and simple so special courses are notneeded 3 Bigger variety of tempeh cheese products we have studied this culture for several years As itis a kind of mould although noble rot itis necessary to be careful about it With the new tempeh maker you can make tempeh slices made from a one bean layer and you can roast them like steaks N CC Ae smartbreadmaker com Preparation We will need kg of organic soy beans and a little vinegar In the evening we put the soy beans into a dish full of water and let them soak overnight In the morning we strain the water put the soy beans into a cooking pot pour fresh water on them and boil a little In about 20 minutes we strain the water again letthe beans cool down alittle and peel them by squeezing them in our hands With a little skill you willhave it done in 5 minutes lt is convenientto use a shallow wide pot peels do not tend to come to the surface but they are lighter than the beans and so they stay above them We strain the water with peels very slowly to getrid of the peels and to keep the beans in the pot When there is little water add some fresh and repeat slow straining four or five times until there are just peeled soya beans left If you want to save water you may use a sieve throw the peels
42. n digital scales you do nothave to use ameasuring cup and preparation of your recipes will be even faster and more accurate Weighing liquid ingredients Water fresh milk or milk powder solution should be measured with measuring cups Observe the level of the measuring cup with your eyes horizontally When you measure cooking or other ingredients clean the measuring cup thoroughly without any other ingredients Dry measurements Dry measuring must be done by gently spooning ingredients into the measuring cup and then once filled levelling off with a knife Scooping or tapping a measuring cup with more than is required This extra amount could affect the balance of the recipe When measuring small amounts of dry ingredients the measuring sooon must be used Measurements must be level not heaped as this small difference could throw out the critical balance of the recipe Adding sequence sequence of adding ingredients should be abided generally speaking the sequence Is liquid ingredient eggs salt and milk powder etc When adding the ingredient the flour can t be wetted by liquid completely The yeast can only be placed on the dry flour And yeast can ttouch with salt After the flour has been kneaded for some time and a beep will prompt you to put fruit ingredients into the mixture Ifthe fruit ingredients are added too early the flavour will be diminished after long mixing When you use the delay function for along time
43. ns However you have to remove the side brackets See blue arrows to enable the basins to stand there When using 2 basins put the thermometer cable under the lower ceramic lid see the picture The order of assembly from the bottom Baguette maker stand upper basin of the baguette maker first basin with tempeh and smaller ceramic lids and glass lid If you have two stainless basins put the second one onto the first one instead of glass lid which willbe on the top After pouring legumes into a basin it is recommended to smooth the surface with a damp ceramic lid because It does not stick to legumes so much CC 21 Smartbreadmaker com SmartBreadMaker Beginners can experiment with shorter and lower cheese forms If this fails then they will not be so disappointed Another advantage of porous ceramic is the use for storage of the finished cheese The finished cheese is simply cutin half and placed between wet ceramic lids Good advice After cutting in half attach the bottom sticky sides to each other and attach the lid to the surfaces of cheese that were at the top They are drier and do not clog pores of ceramic lids so much Store the cheese in the form of a sandwich In this state the live cheese stays fresh for several days The best course would be to finish the maturation by placing the warm ripening cheese into a freezer until the temperature drops below 5 C This is the
44. ocess includes also gluten fission which is hardly digestible for us and leaven bakery products gain a lot of new nutritious substances Sometimes it happens that leaven bakery products do not cause any problems even to people allergic to gluten The fermentation process includes also gluten fission which is hardly digestible for us and leaven bakery products gain a lot of new nutritious substances Sometimes it happens that leaven bakery products do not cause any problems even to people allergic to gluten N CC 20 Smartbreadmaker com Leaven fruit cake Dough approximately 500 g of wheat flour We can also put boiled millet into the dough this kind of cereal is very good in combination with fruit 150 g of leaven approximately if there is less leaven the dough rises more slowly 50 g of vegetable fat or sunflower oil rapeseed oil olive oil in this case we use less water tis possible to use raisins too boiled ones are better W You can try also roasted ground flax seeds sunflower seeds 1 spoontul of liquid malt e g barley or cane sugar if we want to use sweet fruit there is no need to sweeten the dough atall A big pinch of salt Lukewarm water ca 550 m this dough should be thinner than ordinary bread dough so that it does notary out so quickly lo make itsmoother we can mix ca 50 g of dried vegetable drink e g buckwheat into the water Note Dough made with leaven does not burn
45. oduct Press the function step button to store the last change of setting for each step inthe memory Programsremainsetevenafter the bread maker is switched off Incase of sudden power failure the program willrunfor atleastanother 15 minutes When the running program is coming to the next function you will hear a short beep There isa longwhistle atthe end ofthe program If the temperature in the bread maker is below C or the internal temperature sensor is broken the bread maker whistles and the display shows LLL In case of bread maker overheating 230 240 C the program shuts down heating the bread maker whistles and the display shows HHH If you do not want to use the hook for pulling kneaders out of the finished bread each kneader damages up to 4 slices of bread always use fast kneading i e setthe motor power to P3 and thenremove the kneaders In three minutes you are able to knead the largest amount of dough including heavy completely rye dough Do not be afraid of the high speed of the kneaders itis only abouttwice the speed of conventional bread makers Measuring cups are less practical for owners of digital kitchen scales With daily basic food preparation the function tare fast reset shortens the preparation time the scale is able to measure with an accuracy of 1 g youcan easily weigh saltand spice Sensor buttons are very sensitive and therefore we recommen
46. op sucking water after time grind the surface with sandpaper with grain size of about 120 Ceramic lids are subject to wear and can be purchased separately N OWN ie smartbreadmaker com SMART BREAD MAKER THERMOMETER WITH TIMER FUNCTION with alarm temperature set to 150 C wide timer range from 1 sec to 99 hours This thermometer equipped with timer function is designed for use inthe kitchen and for do t yourselfers as well Temperatures out of the measurement range are viewed on the display as follows Temperature measurementrange 20 C to 150 C For temperature measurement a stainless measuring sensor with cable 5 is used When the temperature exceeds 70 C expose the metal 7 6 end only not the plastic parts or cables 7 MEAT THERMO TIMER K 7 Tet neo Cu 3 4 59 Attention Always remove the sensor end cover before starting the measurement 8 Please note the thermometer case is not waterproof and neither is the needle opening 7 Always keep in mind that it must not be immersed into liquid You can use a clip or a peg to secure the needle in a container in a vertical position so the water level does not reach the plastic slider on the other end of the needle 7 Positioning and assembly This thermometer with timer function is possible to stand on a table in a vertical position or a slope using a stand or itmay be secured to a metal surface using a magnetic
47. ork often complain about being hungry It would not happen with tempeh However the most important thing is that if you cook itin the right way ithas an excellenttaste Attention The truth is that some people eat raw tempeh too We do not recommend it at all mould would grow even in our digestive system In case we ate fruit or even the above mentioned coconut product it would have catastrophic consequences We must be careful about its heat treating too If you use thicker tempeh slices you may never be sure if the middle parts of them are done well Insufficient heat treating may cause very unpleasant health problems Therefore it is better to use a roasting thermometer to check if the temperature even in the middle of the biggest pieces has reached atleast 90 C N CC 49 Smartbreadmaker com SOYA GHEESE NATTO Natto is an ancient Japanese product made with fermented soy beans and bacterial culture Bacillus subtilus natto It is a significant source of proteins calcium iron vitamins B6 B2 and enzymes It supports the digestion process purifies our blood and makes our skin look smoother and younger Natto has a distinctive smell somewhat akin to a pungent cheese Stirring the natto produces lots of long Sticky strings Results of our research show that people who are used to eating alot of milk products do not like natto so much On the other hand It is commonly used by vegetarians and people with macrobiotic di
48. 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 nothave 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 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
49. r com Chickpea spread Hummus ca 600 g of boiled chickpeas must be soft 30 m of olive oil Lemon juice according to your taste 4 cloves of garlic A few spoons of Sesame paste tahini Sea salt pepper parsley pepper may be replaced by finely ground chilli peppers coriander First put chickpeas some broth and oil into a blender and mix it Next add lemon juice garlic mashed with salt coriander etc do not add parsley leaves into a blender just chop them finely and stir into the ready spread AMASAKE DESSERT WITHOUT SUGAR Dessert made from fermented rice wheat and other cereals It is very suitable for little children without any added sugar or sweetening agents When complex sugar molecules split the food gets sweet in a natural way First we let the wheat sprout the jar with wheat must be stored in a dark place the sprouts should be more than 1 cm long we must rinse it at least twice a day We may either grind the fresh wheat or let it dry and grind it later it is also the way how to prepare culture for next time If we do not want to waste time with making wheat sprouts we can use original rice KOJI We rinse the rice pour water on itand boil according to the basic recipe The ratio of rice and water is 1 1 1 4 itis necessary to measure precisely When the rice is boiled enough we let it cool down so that we can touch it ca 50 C Next we mix it with sprouted wheat In case you use
50. r leaven and sour dough is 26 28 C Ze OFF O minutes the function is off P Motor power speed off Bisa 2 2 00 hrs Optimum amount of leaven SE Optimum temperature for leaven and sour dough is 36 38 C Just set a higher temperature for 15 minutes for gentle method 0 22 hrs Bake 1 150 C of baking With glass lids the average temperature can be lower E 1 15 hrs You do not have to increase temperature within the second 140 C phase of baking when using glass lids Bake 3 OFF min 3 baking is disabled C When time is off temperature does not matter TOTAL TIME This bread is ready in 5 hours and 40 minutes 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 mov 11 Smartbreadmaker com SMART BREAD MAKER PROGRAM No 4 BAKING IN THREE PHASES Baking m Time setting PROGRAM description Program No 4 OFF 0 First baking time setting 2 hrs Bake 1 baking temperature 50 230 C second baking time setting 0 2 hrs Bake 2 baking temperature 50 230 C Final baking time setting O 2hrs Bake 3 baking temperature 50 230 C 6 steps in total for setting one recipe 2 steps for each function lf 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
51. r leaven and sour dough is 36 38 C Bake 1 1 50 hrs Healthier slow gentle baking process at a lower temperature is ane 140 C set here 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 Time for 3 baking is off H C Do not set up the temperature TOTAL TIME This bread is ready in 6 hours and 15 minutes bread is This bread is ready in 6 hours and 15 minutes In hours and 15 minutes 16 steps in total for setting one recipe Adjust the values according to your results Rise 1 0 22 hrs 14 41 1 mov 10 smartbreadmaker com SMART BREAD MAKER SmartBreadMaker 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 Delayed start OFF O minutes the function is off Preheating C When off temperature does not matter With higher amount of added seeds it can be repeated for Knead 1 another three minutes 7 P 3 Is the highest motor speed fast Kneading recommended Bisa 1 2 00 hrs Optimum amount of leaven 21 C Optimum temperature fo
52. read Model BASIC Stainless baking pan and kneaders up to 1 kg of bread Model STANDARD EXCLUSIVE Baguette maker Composed of a hard metal stand and two Al Teflon forms Model EXCLUSIVE lempeh 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 OMAN 4 Smartbreadmaker com SMART BREAD MAKER 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 Glass lids Model STANDARD EXCLUSIVE PROGRAMS Learn to operate a single program and everything else will be a piece of cake 2 PROGRAM TYPE EXAMPLES OF USE main program Bread dough baguettes Easter cake usually for the most used recipe Equal to program No 1 usually for the second most used recipe 3 3 Equal to program No 1 e g for experiments and special recipes separate baking e g for baking breads until done specialist baking setting possibility not only for jam but also for lard or scraps Ka 1 fermentation Three phase fermentation another novelty for preparation of fermented food 2 fermentation Equal to program No 6 mov B Smartbreadmaker com SMART BREAD MAKER
53. rproof OMAN 96 Smartbreadmaker com THERMOMETER WITH AN EXTRA WIDE MEASUREMENT RANGE Measurementtemperaturerange 50 Cto3009C Astainless steel end for measurementavailable When the temperature exceeds 70 C expose the metal end only notthe plastic cover 3 buttons ON OFF C F HOLD hold the measured value Battery type and replacement there is an arrow on the top of the thermometer indicating the rotation direction for opening the battery cover Turn the cover in a clockwise direction approx a 1 4 rotation Battery tyoe AG 13 857A 1 5 BAGUETTE MAKER AND ITS USE a assemble the wire construction of the baguette maker as in the picture and insert one or layers of forms b make suitable dough according to our or any other recipes shape itand place ina form c remove the bread pan form the bread maker and insert the construction with dough into the baking compartmentand close the lid d setthe corresponding program values and then start e check the baking process with a thermometer and adjust the time of the program according to measured values remember thatthe lower form bakes faster and must be removed before mov 97 smartbreadmaker com SMART BREAD MAKER PAY ATTENTION Never run any program without inserting a reasonably large product containing water into the baking compartment of the bread maker to avoid damage of plastic parts of the lid that are cooled with steam lose from the pr
54. s apricots plums blueberries strawberries etc In case the fruit is too juicy Squeeze it a little before you put it onto the cake You may thicken it also with some starch organic maizena arrowrootetc N CC Smartbreadmaker com we want to make the fruit taste smoother we add 2 spoonfuls of sesame paste tahini or ground roasted sunflower seeds This cake is very tasty even if there is no cottage cheese because leaven dough is slightly sour itself Time needed for baking depends on the dough layer ideal height is ca 72 cm Itis much better to have two lower cakes than one high there is Some dough left we can fry tasty flat cakes ona pan We bake the cake in a hot oven for about 10 15 minutes first Then we take it out sprinkle it with streusel lower the temperature in the oven and bake for another 15 minutes The streusel will not get too dark this way The cake is baked enough when there is a nice smell in your kitchen Baking time will vary according to the type of oven so itis necessary to try it Leaven strudel Leaven strudel can be made from the same dough like leaven cake We just leave the boiled cereals out and use less water Depending on if we want a sweet or a salty strudel we use water or cereal milk into the dough We make smooth dough that sticks neither to the hands nor to the dish For a sweet strudel use a mixture of sunflower and olive oil For a salty strudel use olive oil and sesam
55. s cell phones microwaves induction ovens etc Do not expose the device to direct sunlight and extremely high or low temperatures keep it out of water and moisture Do not expose the device to shocks or shaking do not use it in dusty environments Do not allow children to touch and operate it The ends of replaceable sensors are subject to common wear prevent them from burning out or cable damage Preserve the environment and follow health protection instructions and regulations Always keep unused batteries in a safe place out of reach of children and pets to prevent swallow hazard Check the batteries on a regular basis they can leak outand the electrolyte may cause skin burn or damage to the product Avoid short circuiting the batteries and expose them to fire there is dangerous explosion hazard Used batteries and electrical appliances are dangerous waste Such waste has to be disposed properly in compliance with relevant environmental regulations There are special disposal containers available in retail stores or in waste and recycling centres Maintenance of the thermometer for all types Do not use any liguids or liquid cleaning agents and chemicals to clean the thermometer Only professional persons from authorized service centres can carry out repairs of the device Please note again neither the upper end of the metal needle nor the plastic body of the thermometer can be immersed into any liquid these parts are not wate
56. s of bread for people allergic to gluten also had excellent results As you can see in the picture the leaven culture is so strong that even a 50 share of boiled rice with seeds did not influence the speed of rising If we add boiled cereals we can decrease negative effects of smooth flour mucus creating stickiness or even oxidation Cereals can be combined or changed We can add boiled buckwheat quinoa amaranth and rice the best balanced cereal of all Also soaked nuts or seeds can be used It is not well Known that even dried herbs can be ground and put into the dough to ferment there Itis a great possibility for those who do not like herbal tea SMART BREAD MAKER N CC To smartbreadmaker com WHAT TO SPREAD ON BREAD Spread from yellow peas halved is the best Yellow peas halved Soaked seaweed kombu a stripe Marjoram Dried parsley leaves Lovage We can add dried or stewed carrots parsley and celery tinely chopped celery is very tasty Smoked tofu not necessary Onion accoraing to your taste Sesame olive oil Salt or SHOYU TAMARI Cayen pepper may be added but not for small children We put peas into a bowl with cold water and leave it there for at least 4 hours Then we strain the water because peas are flatulent Next we put them into a pot with cold water there should not be too much water just to cover the peas and start to cook We keep removing foam from the surface and do not cover the pot until
57. sh baking Pizza buns The dough for baguettes can also be used to bake delicious pizza rolls and other pastries N CC 38 Smartbreadmaker com SMART BREAD MAKER Wholemeal flat cakes Digestibility of gluten may be easier when natural leaven is used but sometimes we can also make flat cakes without it not fermented We can either add wholemeal wheat flour or leave it out and replace it with buckwheat flour Leaven flat cakes Wheat or rye flour ca 500 g wheat or rye flour is necessary but up to half of it may be replaced by buckwheat or barley flour etc ca 150g ofleaven Boiled cereals any amount Various kinds of seeds ca 3 spoons of oil olive oil Water ca 330 ml Salt caraway according to your taste marjoram fennel garlic coriander Fried onion tis also possible to use boiled cereals only any amount and to stick them together using a little flour Flat cakes do not support production of mucus in our body First we mix leaven with water and then we add the other ingredients We let the batter rise in the bread maker for about 3 hours at 30 C the time depends on the amount of bubbles in the dough The longer the dough rises the sourer it is We fry the flat cakes on a pan with little oil on both sides with a cover on the pan If we have some flat cakes left from the previous day it is good to steam them They will taste like fresh ones then Note The fermentation pr
58. shorten the time for particular programs 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 1 la ON OFF 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 N CC 8 Smartbreadmaker com SMART BREAD MAKER MINIMUM AND MAXIMUM VALUES FOR THE MAIN PROGRAM SETTINGS PROGRAM No 1 2 3 Main programs BAKING PROGRAM DESCRIPTION Time setting Program No 1 OFF 0 Program No 2 Program No 3 Delayed start otart time setting 0 10 hrs Preheating Preheating temperature setting 20 55 C Knead Kneading time setting 0 15 min Kneading efficiency PO Ps P2 50 Po l00 P 0 Pa P 2 P Rise Rising time setting 0 hrs Rising temperature 20 55 C Knead 2 Kneading time setting 0 15 min Kneading efficiency PU 0 FP l U F2 50 6 Por TU PU Pal Pez gt Rise 2 Kneading time setting 5 hrs Rising temperature 20 55 C Bake
59. temperature at 80 C The meat will probably be done in six hours Poultry chicken and rabbit meat The preparation is the same as with beef except we do not have to fry the poultry meat to gain more flavour We wash the meat chop it up season it sprinkle with oil and add an onion garlic etc if we want to We put the meat in the pot cover it with pot lid and insert the pot in the SANA bread maker and set the programme number 4 BAKE We set BAKE 1 for circa 1 hour at 100 C we set the other steps at 80 C The length of preparation depends on an amount of the meat try it out Soft meat is usually done in 3 hours rabbit meat needs more time It is fine to quickly fry the rabbit meat to produce more flavour then we salt the meat add caraway seeds and grease with garlic We set BAKE 1 for 1 2 hours at 90 C the other steps at 80 C N CC 59 Smartbreadmaker com SMART BREAD MAKER HARMONIOUS PLATE Acid foods Pulses and vegetables prevail Regardless of habits nationality religion or gender the correct harmonic bread must be prepared according to the following two components 1 expansible acidity sweetness softness 2 contractive alkalinity toughness etc N OMAN Smartbreadmaker com SMART BREAD MAKER N OWN 54 smartbreadmaker com SMART BREAD MAKER N OWN 55 smartbreadmaker com SMART BREAD MAKER GONTAGT Sana Products Ltd Rudolfovsk 11 370 01 esk Bud jov
60. the amount of corresponding ingredients and increase yeast Bread weight is very large 1 too much flour or short of water and the structure is too too many fruit ingredients or too dense much whole wheat flour 1 Reduce properly water or yeast accordingly and check salt 2 Check water temperature Middle parts are hollow 1 Excessive water or yeast or no salt after cutting bread 2 water temperature is too high 1 ihere are strong glutinosity ingredients in bread such as butter to dry powder WA 2 Check water and the mechanism 1 Do not add strong glutinosity Bread surface is adhered Ingredients into bread 2 not stirred adequately or short of of the bread maker water l baking colour is too dark for the recipe with excessive sugar touch Different recipes or ingredients have a start stop to interrupt the program big effect on making bread baking o 10min before intended finishing colour will become very dark because time Before removing the bread of too much sugar you should keep the bread or cake in bread pan for about 20 minutes with cover closed Crust is too thick and baking colour is too dark when making cakes or food with excessive sugar If the small restart Switch off and The display has started incorrectly and on does not help unplug the bread needs to be restarted maker for at least 15 minutes a restart it completely The display shows incorrect and unusual values
61. vice agent or a similarly qualified person in order to avoid a hazard 22 Theappliances are not intended to be operated by remote control system 23 Save these instructions a eo OMAN 2 Smartbreadmaker com SANA SMART BREAD MAKER Your smart home bread maker e adjustable programs e You can bake small bread loaves as well as large ones 0 5 1 7 kg e The most frequently used programs are duplicated e Kneaders do not need to remain in a loaf e lt can cope well with pure rye dough kneading e Baking is possible without artificial ingredients and thanks to stainless steel also without Teflon e 15 possible to make traditional natural yeast Fast kneading e Digital thermostat for different kinds of fermentation with the sensitivity of 1 C e Iwo phase rising for traditional preparation of leaven and sour dough hree phase baking allows custom setting during baking e Food heating with variable temperature e Wide range of supplementary accessories e Simple intuitive control Very low power consumption Dimensions w 40 xh 30 xd 24 Weight ca 10 kg mov be Smartbreadmaker com SMART BREAD MAKER PAGKAGE GONTENT 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 kg of b
62. ygenates faster and its quality gets worse Put hot lentils prepared according to this recipe into preserve jars and screw the tops they tighten by heat this method is called Swedish preserving temperature ca 80 C If Stored in a fridge you can eat it for more than one week recommend buying vacuum tops they are worth the money because you can preserve fresh food 3 times longer than usual And there is no need to cook so often Lentils prepared according to this recipe can be used as aside dish or spread In the other case it is better to spread alittle margarine on the bread first Broccolispread Broccoli onion green pepper I use smaller ones light green Tomato puree Shoyu garlic basil thyme Sesame oil or other oil One big boiled potato or corn porridge for thickening We roast onion on the oil add sliced garlic finely chopped broccoli green pepper basil thyme and tomato puree We stew it if necessary we add some water butthere must not be any water leftat the end of cooking the tomato puree is sour we may sweeten it with a little malt When it is cold we grind everything ina meat mincer including the potato or we can add corn porridge Depending on your taste you may also add some olive oll you do not need the consistency of a spread is better to eat it not ground meal does not oxygenate so fast can be used longer and is of better nutritious quality then N CC SHA Smartbreadmake

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