Operation Manual

B3955
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This appliance complies with EC regulation 76/889/EEC for tv and radio disturbance
– additional rule 82/499.
BEFORE THE FIRST USE
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The packaging should contain the breadmaker, two bread pans,, two large kneading
paddle, 2 small kneadng paddles mesuring cup, mesuring spoon and the instruction
manual.
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Remove all packaging materials and keep them away from children. Check if all
additional parts are there and whether you have removed them all from the packaging.
Please verify if your breadmaker has not suffered any damage during the transport.
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Clean your breadmaker, bread pan and kneading paddle with a damp cloth. The
bread pan and the kneading paddle both have a non-stick coating to prevent dough
from sticking to it. You must therefore never clean these parts with cleaning products,
a sponge or a dishwashing brush. A damp cloth will do to clean them. It is perfectly
common and harmless for your appliance to emit a bit of smoke when you use it for
the fi rst time.
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The quality of the baked bread will depend on a whole range of factors. Please make
sure all ingredients are at room temperature and that you keep to the correct amount of
each ingredient, as indicated in the recipes.
INGREDIENTS
Baking a great bread will largely depend on 3 main factors: quality, freshness and
correct measurement
of quantities.
FLOUR
Flour is the basic component of bread. The weight of the fl our varies, depending on
the type of fl our used.It is therefore absolutely neccesary that you weigh the right
quantity on a pair of scales. Please make sure you buy a variety of fl our which is
suitable for bread making. Check the packing.
GLUTEN
Gluten is a natural ingredient of fl our and stimulates the bread to rise.
YEAST
Yeast is a micro-organism found on several vegetable foodstuffs. Yeast converts sugars
into alcohol and carbon dioxide. This ability is ideal for the bread to rise and to make
it lighter and easier to digest. We recommend the use of dry yeast for this breadmaker.
This (granular) yeast is easier to work with, keeps for a longer time than fresh yeast
and generally gives you a better result as well.
SALT
Salt does not only lend the bread a certain fl avour but equally regulates the activity of
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