Bedienungsanleitung Bomann cb 594 (Seite 23 von 44) (Deutsch, Englisch)

379754

Zoom out

Zoom in

Vorherige Seite

1/44

Nächste Seite

ENGLISH

What is the gluten in ﬂ our?

The higher the type number, the lower the gluten con-

tents of the ﬂ our are and the less the dough will rise. The

highest quantity of gluten is contained in 550 type ﬂ our.

How many different ﬂ our types are there and

how are they used?

a) Corn, rice and potato ﬂ our are suitable for people

allergic to gluten or for those who suffer from sprue

or celiac disease.

b) Spelt ﬂ our is very expensive, but it is free from

chemical additives because spelt grows on very pool

soil and requires no fertilizers. Spelt ﬂ our is especially

suitable for allergic people. It can be used in all those

recipes described in the operating instructions requi-

ring ﬂ our types 405, 550 or 1050.

c) Millet ﬂ our is especially suitable for people suffering

from many allergies. It can be used in all recipes

requiring ﬂ our types 405, 550 or 1050 as described in

the operating instructions.

d) Durum wheat ﬂ 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 ﬂ our and knea-

ded 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 instructions on the

package and adapt the quantity to the amount of ﬂ 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 1½ tablespoon of vinegar for a small bread loaf

and 2 tablespoons for a large loaf to the water.

c) Use buttermilk or keﬁ r instead of water. This is pos-

sible for all the recipes and it is recommended for the

freshness of the bread.

Why does the bread made in an oven taste different

from the bread made with the bread baking machine?

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 machine is

moister.

Questions & Answers

on Bread Baking Machines

A table of problems that may occur is provided below:

Problem Cause Solution

The machine

or the display

are without any

function.

You have not

inserted the mains

plug.

Check the mains plug and the

switch.

You have not

switched on the

on/off switch (L).

Smoke comes

out of the baking

compartment or

of the vents

The ingredients

stick to the baking

compartment or on

the outside of the

baking tin

Pull out the plug and clean the

outside of the baking tin or the

baking compartment.

The bread goes

down in the

middle and is

moist on the

bottom.

The bread is left

too long in the tin

after baking and

warming.

Take the bread out of the baking tin

before the warming function is over.

It is difﬁ cult to

take the bread

out of the baking

tin.

The bottom of the

loaf is stuck to the

kneading peg.

Clean the kneading peg and shafts

after the baking. If necessary, ﬁ ll the

baking tin with warm water for 30

minutes. Then the kneading pegs

can be easily removed and cleaned.

The ingredients

are not mixed or

the bread is not

baked correctly.

Incorrect program

setting.

Check the selected menu and the

other settings.

The

START/

STOP key was

touched while

the machine was

working.

Do not use the ingredients and start

over again.

The lid opened

several timers

while the machine

was working.

After the last rising do not open lid.

Long blackout

while the machine

was working.

Do not use the ingredients and start

over again.

The rotation of the

kneading pegs is

blocked.

Check that the kneading pegs are

blocked by grains, etc. Pull out the

baking tin and check whether the

drivers turn. If this is not the case,

send the appliance to the customer

service.

The baking tin

jumps up during

the kneading.

The side springs in

the base inside the

inner casing have

lost tension.

Press the

START/STOP key and

interrupt the program. Pull out the

container and push the springs

slightly to the side. Insert the

container again and close the lid.

Start the program over again.

The dough is

too thick. The

kneading pegs

are blocked and

the container is

pressed upwards.

Open the lid. Add some liquid to the

dough and close the lid again.

The appliance

does not start.

The display

shows H:HH.

The appliance is

still hot after the

last baking cycle.

Press the

START/STOP key until

the basic setting appears on the

display. Remove the baking tin and

leave the appliance to cool. Then

put the baking tin back in, set the

program again and start.

05-CB 594 D_GB_H Neu.indd 2305-CB 594 D_GB_H Neu.indd 23 10.01.2008 14:29:08 Uhr10.01.2008 14:29:08 Uhr

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Bomann cb 594 Seite 23

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info