Operation Manual

57
CAUTION:
• Do not use a wire brush or other abrasive objects for cleaning.
• Do not use aggressive or abrasive cleaning agents.
NOTE:
The baking tin is anti-stick coated. It is normal if the color of the coating
changes over time, this does not affect the function.
• Remove all ingredients and crumbs with a damp cloth from lid, casing
and baking chamber.
• Wipe the baking tin on the outside with a damp cloth. The inside can be
cleaned with water and a mild cleaning agent.
• Clean the kneading hooks and drive shafts immediately after use. The
kneading hooks may be difcult to remove later if left in the baking tin. In
this case ll warm water for approx. 30 minutes into the tin. The knead-
ing hooks can then be removed easily.
Storage
• Ensure that the appliance is clean and dry and has cooled down com-
plete before storing. Store the appliance with the lid closed.
• We recommend to store the appliance in its orginial packaging when not
using the appliance for a longer period of time.
• Store the appliance out of reach of children and at a well ventilated dry
place.
Baking Q & A
• The bread sticks to the container after baking
Leave the bread to cool for about 10 minutes after baking – turn the
container upside down. Move the kneading hook shaft back and forth, if
necessary. Grease the kneading hooks before baking.
• How do you avoid the forming of holes in the bread owing to the
presence of the kneading hooks
You can remove the kneading hooks with your ngers covered with our
before leaving the dough to rise for the last time (see “Program Se-
quence Bread Maker”). The display must show a remaining processing
time of approx. 1:30 hours, depending on the program. If you not wish
to do so, use the hook after baking. If you proceed with caution, you can
avoid the forming of a large hole.
• The dough spills over when it is left to rise
This happens in particular when wheat our is used owing to its greater
content of gluten.
Remedy:
a) Reduce the amount of our and adjust the amounts of the other
ingredients. When the bread is ready, it will still have a large volume.
b) Spread a tablespoon of heated liqueed margarine on the our.
• The bread rises and spills over anyway
a) If a V-shaped ditch forms in the middle of the bread, the our does
not have enough gluten. This means that the wheat contains too
little protein (it happens during especially rainy summers) or that the
our is too moist.
Remedy:
Add one tablespoon of wheat gluten per 500 g of wheat our.
b) If the bread has a funnel shape in the middle, the possible cause
can be one of the following
- the water temperature was too high,
- too much water was used,
- the our was poor in gluten,
- draft when opening the lid during baking.
• When can the lid of the bread maker be opened during the baking?
Generally speaking, it is always possible while the kneading is under-
way. During this phase small quantities of our or liquid can still be
added.
If the bread must have a particular aspect after baking, proceed as
follows: before the last rising phase (the display must show a remain-
ing processing time of approx. 1:30 hours, depending on the program)
open the lid with caution and shortly and carve the bread crust while it
is forming with a sharp pre-heated knife, scatter cereals on it or spread
a mixture of potato our and water on the crust to give it a glossy nish.
This is the last time that the lid can be opened; otherwise the bread will
go down in the middle.
• What do the type numbers for our mean?
The lower the type number, the less roughage the our contains and the
lighter it will be.
• What is wholewheat our?
Wholewheat our is made of all types of cereals including wheat. The
term “wholewheat” means that the our was ground from whole grain
and hence it has a greater contents of roughage thus making the
wholewheat our darker. However, the use of wholewheat our does not
make the bread darker as is widely believed.
• What must be done when using rye our?
Rye our does net contain any gluten and the bread hardly rises. In
order to make it easily digestible a rye wholewheat bread with leaven is
to be made.
The dough will rise only if one part of type 550 our is added to every
four parts of rye our without gluten.
• What is gluten in our?
The higher the type number, the lower the gluten contents of the our
are and the less the dough will rise. The highest quantity of gluten is
contained in type 550 our.
• How many different our types are there and how are they used?
a) Corn, rice and potato our are suitable for people allergic to glu-
ten or for those who suffer from sprue or celiac disease. See the
relevant recipes in the operating instructions.
b) Spelt our is very expensive, but it is free from chemical additives
because spelt grows on very poor soil and requires no fertilizers.
Spelt our is especially suitable for allergic people. It can be used
in all those recipes described in the operating instructions requiring
our types 405, 550 or 1050.
c) Millet our is especially suitable for people suffering from many aller-
gies. It can be used in all recipes requiring our types 405, 550 or
1050 as described in the operating instructions.
d) Durum wheat our is suitable for baguettes thanks to its consistency
and it can be replaced with durum wheat semolina.
• How can fresh bread be made easier to digest?
If a mashed boiled potato is added to the our and kneaded in the
dough the fresh bread is easier to digest.
• What doses of rising agent should be used?
For yeast and leaven, which must be bought in different quantities follow
the producer’s instruction on the package and adjust the quantity to the
amount of our used.
• What can be done if the bread tastes of yeast?
a) Often sugar is added to eliminate this taste. The adding of sugar
makes the bread lighter in color.
b) Add 1 ½ tablespoons of vinegar for a small bread loaf and 2 table-
spoons for a large loaf to the water.
c) Use buttermilk or ker instead of water. This is possible for all the
recipes and it is recommended for the freshness of the bread.
• Why does the bread made in an oven taste different form the bread
made with the bread maker?
It depends on the different degree of humidity. The bread is baked drier
in the oven owing to the larger baking space, while the bread made in
the bread maker is moister.