Operation Manual

B3955

sugar, water or milk. You can verify the freshness of your yeast by submitting it to the

following test: dissolve 1 teaspoonful of sugar in half a cup of lukewarm water and

subsequently add the yeast to this mixture. If the substance starts sparkling and boiling

after a few minutes, you can be sure that you are using fresh yeast.

Approximately 5 to 10 minutes after your bread maker has been activated, you can

equally test the quality of the dough. The dough should look like a smooth and elastic

round ball. Open the lid and gently touch the top of the dough with your ﬁ ngers. Be

careful and make sure the kneading paddle remains in action. If the dough somewhat

sticks to your ﬁ ngers, this implies the dough is going to be ﬁ ne. Should the dough

however stick to the bread pan, then it is probably too moist. If the dough does not

stick to your ﬁ ngers at all, the pastry you are making is too dry.

Salt brakes the effect of the yeast and sugar exactly does the opposite. If you are not

allowed to use either sugar or salt for dietary reasons, you must not add the other

ingredient either. Your bread will not contain sugar or salt.

If you bake another bread straight away, you will ﬁ rst have to allow the bread maker

to cool down for 10 to 20 minutes.

Different types of bread will have different structures and sizes, due to the different

nature of the ingredients used. These differences are completely normal and need not

to worry you.

For some recipes, you may need to adjust the quantities, i.e. the amount of yeast,

ﬂ our or water. Never adjust all these quantities at the same time, for it will not have

any effect. Adjusting a quantity may be necessary because of the quality and speciﬁ c

gravity of the ﬂ our, differences in ambient temperature or freshness of the ingredients.

Home-made bread, made with this bread maker, does not contain any preservatives

and is therefore perishable. If you wrap the bread in a vacuum package after cooling

down, you will be able to keep it for a few days. Of course you can also freeze the

bread.

PROBLEMS WHICH MIGHT OCCUR

Several factors can cause your bread to fail. In the following list you will ﬁ nd a series

of problems and possible solutions.

THE BREAD HAS CAVED IN

If your bread looks caved in, this means the dough you made was too moist. Try

adding a smaller quantity of water. When you use preserved fruits or vegetables,

please make sure they have been soaked and thoroughly dried beforehand. You could

also try using a lighter variety of ﬂ our. If your bread caves in, this could also be the

result of over-rising. The dough has risen to an extent it could not cope with. In this

case, try adding a little less yeast, 1 or 2 gr.

THE CENTRE OF THE BREAD IS NOT SUFFICIENTLY BAKED

This may be due to the type of ﬂ our you used, often too heavy varieties such as rye

ﬂ our or wholemeal ﬂ our. Try to program an extra kneading process when using these