Operation Manual

21
HELPFUL HINTS
➤ Ensure that all ingredients are at about the same temperature. Room temperature to
lukewarm (18oC to 23oC) is best.
➤ When using very soft water the fermenting process of the yeast is heightened, i.e. the
dough rises further. To prevent the dough from rising too much we recommend reducing
the yeast quantity given by about 25%.
➤ The fermenting process of the yeast is also dependent on the prevailing air pressure, i.e.
in high regions about 900 m/NN the fermenting process is stronger. Here too we would
recommend reducing the quantity of yeast by 25%.
➤ Baking mixes can be processed to make bread using the machine. However, it is impor-
tant to check the total weight of all ingredients and ensure that 1,350 g is not exceeded.
The dough may overflow and reach the heating element.
➤ The viewing window may, in some circumstances, be misted up by the release of con-
densation at the beginning of the baking process; this process is normal and is not a
cause for complaint.
➤ When baking using your own recipes ensure that the total weight of the ingredients is
monitored so that you can a) program the machine correctly and b) ensure that no dough
overflows.
➤ The more sugar you use, the darker the bread crust will be.
➤ Note that the baking result will change if you change the individual ingredients.
➤ If you use, for example, dried fruit instead of nuts, the liquid content of the dough is
increased. This may mean that less water is needed.
➤ Do not restrict the circulation of air during use, i.e. do not cover up the ventilation slots
of the drive motor and the exhaust apertures.
➤ If you are not satisfied with the baking results, begin by changing the recipe slightly. Try
it once more.
➤ Rye flour does not contain vegetable gluten, i.e. the bread does not rise very much. That
is why the rye flour used should consist of 30% wheat flour.