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If you press the ZEIT (Time increase) (16) - until the display reads 8:10 then the loaf will be
ready in 8 hours and 10 minutes. You can press and hold the ZEIT (Time) (left/right) buttons to
scroll quickly to your desired setting. You can set a maximum of 13 hours.
• NOTES: Once you have pressed START/STOP (12) you cannot alter the timer. If you need to
reset the timer press START/STOP (12) button for 3 seconds and the machine will reset, after
which you can re-select your programme and timer accordingly.
Note: Do not do this if the process is past the first kneading. Do not use perishable ingredients like
milk or eggs when using the delay timer as these will spoil whilst sitting in the bread pan (2). You
cannot reduce the delayed time to less than the process time.
CLEANING AND CARE
• In addition to this, you must observe the safety instructions.
• Let the unit cool down completely before starting to clean it.
• If necessary, remove the baking mould (2) from the unit and remove the kneading hooks (3) from
the drive shafts (4). The baking mould (2) and the kneading hooks (3) have a non-stick coating.
This facilitates cleaning. The baking mould (2) and the kneading hooks (3) should be cleaned with
a mild cleaning solution and warm water.
• Never use any abrasive cleaning agents, scouring aids or scratching sponges. If the kneading
hooks (3) become encrusted or difficult to remove from the drive shafts (4), fill the baking mould
(3) with hot water. After about 30 minutes, try again. Dry the parts well before putting them back
into the unit.
• The baking mould (2) and the kneading hooks (3) should not be washed in the dishwasher.
• Do not place the baking mould into water. This might cause damage to the protection on the
bottom of the mould.
• Wipe the baking compartment and container using a moist cloth and let dry completely.
FREQUENTLY ASKED QUESTIONS
• Q: The motor did not run when I pressed START/STOP (12).
A: It's not supposed to. All the programmes start with a pre-heat step that ensures all the
ingredients are at the right temperature before the process starts.
• Q: The machine beeped part way through the process.
A: This is the signal to add optional ingredients like fruit or nuts. Some of the recipes call for
extra ingredients. Refer to the appropriate recipe for more information.
• Q: I tried to make another loaf right after the first but the process wouldn't start.
A: The machine must be allowed to cool thoroughly before another loaf can be made.
PROBLEMS
• Sunken loaves: Typically, what happens is the dough will rise very well then sinks just as the
baking process starts. Most of the time, this is because the dough was not strong enough. Whilst
the yeast is still producing gas a weak dough will maintain a good shape but once the yeast is
killed by the baking process, the loaf can sink under it's own weight. The mixture is too wet
causing weak dough.
⇒ Too much water/not enough flour. This will make the dough watery. The dough should be soft
but firm.
⇒ Some brands may need some adjustment to the ingredients. Some types of flour absorb less
water than others. In this case, add an extra 50 g of flour to make the dough thicker.
• The gas bubbles produced by the yeast are escaping! Dough without gluten is like water
without soap; you cannot make bubbles.
⇒ The white flour brand you are using probably does not have sufficient gluten to make a decent
dough.
• The yeast is dead or has gone off.
⇒ If you use warm water, the yeast may be exhausted before the rising process is complete.
Tap water is usually fine. Be extra careful that the yeast does not come into contact with the water
before the mixing process starts. This is particularly important when using the timer.
⇒ Check the “best before” date on the yeast sachet. If it is close to expiry it would be best to buy
another.
⇒ Avoid using yeast from sachets that are already opened. Use a new sachet every time.
• The loaf did not rise! Many of the reasons why bread doesn't rise are outlined above. But first, let
us eliminate the obvious:
⇒ Whole meal & brown loaves seldom rise as well as white.
⇒ You did put the yeast in didn't you? It's easy to forget.
⇒ A common error is mistaking teaspoons of salt for tablespoons. The yeast will not work well if
you add too much salt.
⇒ Both the flour and the yeast must be in good condition.
⇒ The mixture may have been too dry. Add 1 tablespoon of water to the mixture if necessary. If
you feel that the yeast should be increased then only add an extra 1 tsp – but not more.
• The loaf rose too high and stuck to the lid!
⇒ Usually caused by too much yeast, too much water or flour, or forgetting to add the salt. Salt
keeps the yeast in check - without it the yeast can cause the loaf to over-rise.
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