Remove all the ingredients and crumbs from the lid, casing and baking compartment with a moist
towel.Never dip the appliance in water nor fill the baking compartment with water! For easy cleaning
the lid can be removed by positioning it vertically and pulling it out.
Wipe the outside of the baking tin with a moist towel. The inside of the tin can be washed with some
deter-gent liquid. Do not leave it too long dipped in water.
Both the kneading pegs and drive shafts need to be cleaned immediately after use. If the kneading
pegs remain in the tin, it becomes difficult to temove them afterwards. In this case fill the container with
warm water and leave it to rest for 30 minutes. Then remove the kneading pegs.
The baking tin has a nonstick cating . Do not use metal objects that can scratch the surface when
cleaning it. It is normal that the color of the coating changes over the course of time. This change does
not alter its effectiveness in any way whatsoever.
Before putting the appliance away for storage, make sure that it is perfectly cool, clean and dry. Put
the appli-ance away with the lid closed.
Questions & Answers on Baking
The bread sticks to the container after baking
Leave the bread to cool for about 10 minutes after baking-tum the container upside down. If necessary
move the kneading peg shaft back and forth. Grease the kneading pegs before baking.
How do you avold the forming of holes in the bread owing to the presence of the kneading
pegs
You can remove the kneading pegs with your fingers covered with flour before leaving the dough to rise
for the last time (see “Program Phase Timing” and the display messages). If do not wish to do so, use
the hook after baking. If you proceed with caution, you can avold the forming of a large hole.
The dough spills over when it is left to rise.
This happens in particular when wheat flour is used owing its greater content of gluten.
Remedy:
a) Reduce the amount of flour 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 liquefied margarine on the flour.
The bread rises and spills over anyway
a) If a V-shaped ditch forms in the middle of the bread, the flour does not have enough gluten. This
means that the wheat contains too little protein (it happens during especially rainy summers) or that
the flour is too moist.
Remedy: add one tablespoon of wheat gluten for 500g of wheat.
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 flour was poor in gluten.
