Bedienungsanleitung Clatronic BBA 3505 (Seite 50 von 66) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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• Clean the kneading hooks and drive shafts immediately after use.

The kneading hooks may be difcult to remove later if left in the bak-

ing tin. In this case ll warm water for approx. 30 minutes into the

tin. The kneading hooks can then be removed easily.

Removing and installing the lid

For easier cleaning, you can remove the lid by removing the hinged

cover on the back of the appliance. For doing so, use a at head screw-

driver.

1. Close the lid.

2. Insert the top of the screwdriver into the slots of the hinged cover.

Slightly lever the cover upwards.

3. Reach under the cover and ip it open, releasing the upper xture of

the cover.

4. Open the lid. Slightly push it backwards when it is at the same level

with the hinge, in order to fully remove the lid.

5. Let the lid dry completely after cleaning and before re-installing.

6. Hold the lid vertically and push the hinged rod into the hinge from

the back.

7. Close the lid.

8. Press the upper part of the hinged cover onto the hinged rod. The

upper xture should lock into place.

9. Press down the lower part of the hinged cover until it locks into

place.

Storage

• Ensure that the appliance is clean and dry and has cooled down

complete 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

Sequence 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 500g 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bak-

ing?

Generally speaking, it is always possible while the kneading is

underway. 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

remaining 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 cere-

als 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

gluten 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 ad-

ditives 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

allergies. 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 consis-

tency 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.

Clatronic BBA 3505 Seite 50

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