Alaska Pão Manual
Alaska Pão Manual
Alaska Pão Manual
Congratulations on your purchase of this ALASKA product. Like all products from ALA SKA ,
this product has also been developed on the basis of the latest technology and produced using
reliable and modern electronic components .
Please take a few minutes before starting operation of the machine and read the follow ing
operating instructions.
Many thanks .
(E
GXH0 274A
SIG GmbH
Schlueterstrasse 5
0-40235 Duesseldorf
TABLE OF CONTENTS
Important safety instructions 2-4
Descr iption of bread machine 4-5
Programs and ope rating panel 5-7
Prior to initial startup 7
Startup operation 8 -9
Cleaning and care 9
Technical specifications 10
Ingredients 10 - 15
Recipes 16 - 23
Troubleshooting 24
Guarantee 25
when removing the baking pan from the appliance . Please allow all metal parts to cool off
1. Cover
before touching them .
2. Baking pan
25. Do not touch any moving parts.
3. Dough hook
26. Please be careful when moving the appliance while it is filled with liquid .
4. Drive axle
27. Once the appliance is switched on and immediately after it is switched off, please maintain
5. Operating and control panel with LCD screen
a safety distance of 5 cm around the bread machine . Please keep in mind that th xterior
6. Casing
of the appliance will become very hot during operation and that the air is superheat d if
7. Power cable with power plug
steam is released .
8. Ventilation openings
28. The components of the bread machine, excluding the dough hook (3) and baking pan (2)
9. Baking compartment
are not dishwasher safe and must only be cleaned by hand .
10. Steam release openings 13
29. Never leave the unit unsupervised while it is in operation or timer operation .
11. Viewing window
30 . Do not cover the appliance while it is switched on. Heat and steam must be able to be
12. Measuring spoon
released without obstructions. Never use the bread machine near flammable material.
Danger of fire!
13. Measuring cup
14. Extraction help for dough hooks
14~
3 4
5 6
7 8
9 10
11 12
17. Fat Measuring solid ingredients (different types of flour, in particul ar) should be perform ed using
Oil , baking fat, butter and margarine shorten or soften the structure of yeast breads. The standardized measuring cups. Such measuring cups are available in different sizes . Add the
unique crust and structure of French bread (baguette) is caused by omitting butter . Breads ingredients into the measuring cups , one spoon at a time, and "cut" across the rim of the
using butter will remain "fresh" longer. Please keep in mind that butter or margarine should measuring cup using a knife . Tapping the measuring cup or using it like a scoop can cause the
always be soft or in liquid form when it is added to the ingredients. Avoid using soft or diet ingredients to be compacted, therefore resulting in larger quantities . This additional quantity
margarine, which does not have the required fat content. can influence the balance of the recipe . Do not sift flour.
18 . Baking Powder Small quantities of solid or liquid ingredients (e.g . yeast, sugar, salt, milk powder, honey,
Baking powder is used as a leavening agent for fast-baking breads and cakes. This leavening molasses) should be measured using the enclosed measuring spoon (9 ). Decisive is the "cut",
agent does not require time to rise prior to baking, since the chemical reaction will occur only not the heaped quantity . This minor difference can influence the balance of the recipe.
after liquid ingredients are added.
19 . Baking Soda
Baking soda is another leavening agent, which should not be confused or replaced with baking
powder. Baking soda also does not require time to rise prior to baking , since the chemical
reaction will occur only during the baking process.
13 14
15 16
Italian Baguette
Irish Soda Bread
Loaf size 1.5 LB (700 g) 2.0 LB (900 g)
Butter Milk 220ml
Water 220ml 280 ml
Eggs 2
Salt 1 Teaspoon 1 Teaspoon
Oil 2 Tablespoons
Sugar 2 1/2 Teaspoons 3 Teaspoons
lour 1/2 Cup
Bread flour 300g 400 9
Baking soda 1 Tablespoon
Corn semolina 1 1/2 Teaspoons 1 3/4 Teaspoons
Salt 1/2 Teaspoons
Program 11: SANDWICH
Raisins 1 Cup
17
18
Dry yeast 2 1/ 2 Teaspoons 4 Teaspoons Dry yeast 1 1/4 Teaspoons 1 1/2 Teaspoons
19 20
'J
23
The right to guarantee claims expires upon any intervention of the purchaser or third parties .
Damages caused by wrong treatment or operation, by false placement or storage, improper
connection or installation, as well as force or other external influences are not covered by this
guarantee. We recommend careful reading of the operating instructions as it contains
important information.
The purchaser must prove the right to guarantee claims by presentation of the purchase
receipt.
Note:
1. In case this product does not function correctly, please firstly check if there are other
reasons, e.g . interruption of the power supply, or incorrect handling are the cause .
2. Please note that the following documents need to be submitt d together with your faulty
product:
- Purchase receipt
- Model description/Type/Brand
- Describe the fault and problem as detailed as possible
In the case of a claim for guarantee or defects, please contact the seller personally.
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