Finally
the mixture at the start of the process. For things like nuts or dried fruit there is a time during the
process where the machine will beep to let you know it’s time to add these to the dough mixture.
Refer to the T so you know when to expect the beep.
• ENVIRONMENT Last but not least is the environment in which the bread is made. The bread
maker will work well in a wide range of temperatures but there could be a difference of 15% in loaf
size between a very warm room and a very cold room. Do not place your bread maker in a
draughty part of the house. The machine will of
but it does have limitations. If the humidity in the room is high this too could affect the loaf.
general rule, if the room is comfortable for you it will be comfortable for your bread maker
STORING YOUR BREAD
• Homemade bread contains no artificial preservatives. However
air-tight container placed in the refrigerator it should keep for 5-7 days. Bread is also good to
freeze, but allow finished loaves to cool before placing into a polythene bag and storing in the
freezer
YOUR FIRST LOAF
• The following recipe is for a simple white loaf. Even if you do not usually eat white bread we
strongly recommend you make this your first loaf because it is relatively easy to make.
• Follow the steps in the exact order shown on the next page. For a 1000 g / 2 lb loaf you will need
the following ingredients:
W 310 ml
Strong white bread flour 560 g
Sugar 2 tablespoons
Butter or margarine 2 tablespoons
Salt 2 tablespoons
Y 2 1/2 tablespoons (usually 1 1/2 7 g sachet)
Hefe (T 2 1/2 TL (normalerweise 1 1/2 7g-Tütchen)
• Use quality kitchen scales to measure the flour
or
BEFORE ST
• Remove all packing material.
• Clean the unit before using it for the first time (see CLEANING AND ).
• There can be some slight smoke and/or smell when using it for the first time. Residues left over
from the manufacturing process are being burned on the surface of the unit.
OPERA
• Remove the baking mould (2) from the unit with both hands.
and small) (3) to the drive shafts (4) on bottom of the baking mould (2). Please ensure that the
kneading hooks (3) are latched in securely
• Pour the condiments into the baking mould (2) (refer to the chapters INGREDIENTS and
RECIPES). It is absolutely essential that the condiments are in the baking mould (2) before placing
the baking mould (2) into the automatic baking unit. Otherwise, it will dirty the unit or damage the
heating rods.
• Empty the condiments, in the sequence indicated above, into the baking mould (2). First fill in the
fluid, then the flour
small basin in the flour for yeast. Please see to it that the yeast does not come in contact with the
salt or the fluid.
• Insert the baking mould (2) into the unit. Please ensure that it latches with a distinct clicking
sound. Close the lid (6).
• Insert the power plug (1) into a suitable socket.
• The program ST is displayed:
Baking time: 3:30 hrs.
FMedium
GRÖSSE (Size): 2 lb (1000 g)
• Select another program: Keep the AUSW button (15) pressed, until the programme
number of the desired operation lights up in the LCD display (18).
• Select the desired settings using the buttons GRÖSSE (Size) (14) and F13)
(refer to the section T).
• YZEIT (Time) function (see Using the T).
• Press the button ST (12). The unit now begins to warm the dough to room temperature.
Thereafter
• At this point, the selected programme engages. The time remaining for the selected programme is
shown in the LCD display (18). The automatic bread baking unit now executes the various
operations. Kneading, processing and baking, depending upon the selected programme.
• In the kneading process, the unit mixes the condiments for several minutes. It is quite normal for
the unit to vibrate, and make a little noise, during the kneading process.
• Then the unit begins to process the dough. In this period, the yeast begins processing and the
viewing window (7) may become lightly clouded during this time.
• If the unit emits some smoke, keep the cover (6) closed. Pull the power plug (1) from the socket.
Under no circumstances should you wipe the rising dough in the unit with water
generated if dough rises over the edge of the mould (2) and touches the heating coil.
• T
observe the baking progress through the viewing window (7).
• A signal is sounded after 1/3 of the time has passed, if you use one of these programs:
ST, KURZ (Short) , FRANZÖSISCH (FRENCH) , VOLLKORN (Whole Wheat) , KUCHEN
(Cake), TEIG (Dough) and BROTMISCHUNG (Bread mixture) (see the section T). At
time add the optional ingredients to the bread, such as nuts etc. Open the lid (6) carefully
optional ingredients and close the lid (6). Please be careful of the rising steam!
• After the set program is over
• Pull the power plug (1) from the socket.
• Open the lid (6). Remove the baking mould (2) from the unit, using oven mittens.
Caution: The baking mould (2) is very hot!
Again, please mind the rising steam!
• Place the baking mould (2) on a heat-proof surface, never on a table top or plastic surface.
• Let the baking mould (2) cool for about 5 minutes in the unit, before removing the bread from the
mould (2).
release the bread.
• The unit will keep the baked bread hot for one hour
• If the kneading hooks (3) are still stuck in the bread, you can remove them using a blunt object.
Please always use a wooden object, so as not to damage the non-stick coating on the kneading
hooks (3).
• After about 30 minutes of cooling, the bread may become distorted.
HOW TO USE THE TIMER
• The most common use for the timer is to make a loaf overnight in order for it to be ready in the
morning. Once you have selected your desired programme, simply press the button ZEIT (Time
increase) (16) or the button ZEIT (T
the display will increase or decrease by 10 minutes. This way you can set programme to suit your
needs. The important thing to keep in mind is that the amount of time the display reads is the time
from pressing ST(12) to when the loaf will be ready
required programme, keep pressing the ZEIT button (Time increase) (16) ZEIT button (T
decrease) (17) until the display reads 5:00. Then press ST(12). It will now be 5 hours
before the loaf is ready
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