Bedienungsanleitung Clatronic mwg 753 (Seite 28 von 37) (Deutsch, Englisch)

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the last time. Depending on the program the display

must still show a total time of approx. 1:30 hours. If

do 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 ﬂ our is used

owing its greater content of gluten.

Remedy:

a) Reduce the amount of ﬂ 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 liqueﬁ ed margari-

ne on the ﬂ our.

• The bread rises and spills over anyway

a) If a V-shaped ditch forms in the middle of the

bread, the ﬂ our does not have enough gluten.

This means that the wheat contains too little prote-

in (it happens during especially rainy summers) or

that the ﬂ our is too moist.

Remedy: add one tablespoon of wheat gluten for

500 g 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 ﬂ our was poor in gluten.

– draft caused by opening the lid while baking.

• When can you open the door of the microwave

when baking?

Generally speaking, it is always possible while the

kneading is underway. During this phase small quanti-

ties of ﬂ our or liquid can still be added.

If the bread must have a particular aspect after

baking, proceed as follows: Carefully and brieﬂ y open

the door before the last rising (depending on the

program, the display must show a remaining time of

about 1:30), remove the baking pan and carve the

forming bread crust using a sharp, preheated knife or

sprinkle grains on top, or brush the bread crust with

a cornstarch/water mixture to give it a glazed look

once baked. You can open the microwave for the last

time in this given period. The bread will collapse if you

miss this step.

• What do the type numbers for ﬂ our mean?

The lower the type number, the less roughage the

ﬂ our contains and the lighter it will be.

• What is wholemeal ﬂ our?

Wholemeal ﬂ our is made of all types of cereals

including wheat. The term “wholemeal” means that

the ﬂ our was ground from whole grain and hence it

has greater contents of roughage thus making the

wheat wholemeal ﬂ our darker. However, the use of

wholemeal ﬂ our does not make the bread darker as it

is widely believed.

• What must be done when using rye ﬂ our?

Rye ﬂ our does not contain any gluten and the bread

hardly rises. In order to make it easily digestible a rye

wholemeal bread with leaven is to be made.

The dough will rise only if one part of 550 type ﬂ our is

added to every four parts of rye ﬂ our without gluten.

• What is the gluten in ﬂ our?

The higher the type number, the lower the gluten

contents 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. See the relevant recipes

in the operating instructions.

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 opera-

ting instructions requiring 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

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 diffe-

rent 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) Reduce the amount of sugar if sugar is being

used. The bread will be slightly lighter.

b) Add 1,5 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

possible for all the recipes and it is recommended

for the freshness of the bread.

• Why does the bread made in an oven taste diffe-

rent 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.

05-MWG 753 B 28 13.10.2005, 16:34:16 Uhr

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