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BM-3 English
Congratulations for having purchased the BM-3 model Bread Baking Machine. You have bought a
machine based on a revolutionary new concept:
The bread dough is kneaded with two kneading pegs and is hence worked better.
Some machine programs provide two different levels for the baking of large or small quantities of
bread.
The bread baking machine offers 10 pre-installed programs with 31 different setting options. There
is a com-pletely new program with which you can either just bake a fresh loaf of bread or to brown
one that has alrea-dy been baked.
You can even schedule the bread baking machine, i.e. you can preprogram a program up to 13
hours in advance.
The appliance is completely automatic and extremely user-friendly. It kneads the dough in two different
directions thus providing for excellent mixing.
Safety Instructions
Read all the instructions in the manual and follow them carefully
1. Do not touch any of the appliance’s hot surfaces. Use oven cloths! The bread baking machine is
very hot after baking.
2. Never dip the connection cable or the appliance in water or any other liquid.
3. Keep your eye on the appliance when children are around Unplug the appliance if it is not being
used and before cleaning it. Before removing single parts of the appliance let it cool down.
4. Never use the appliance with a defective connection cable, after malfunctions or if the appliance
happens to be damaged in any way whatsoever! In these cases have the Customer Service check
and repair it if neces-sary. Never try to repair it yourself. The warranty is void in this latter case.
5. The use of accessories not recommended by the manufacturer can cause damage. Use the
appliance exclu-sively for the envisaged purpose.
6. Lay the appliance firmly on the counter to avoid that it falls off during the kneading of a thick dough.
This is especially important when using the preprogram function and the appliance is not being
watched. In the case of extremely smooth counters the appliance should be placed on a thin rubber
mat to avoid any risk of falling.
7. The bread baking machine must be kept at a distance of at least 10 cm form other objects when it
is working. The appliance can be used only indoors.
8. Make sure that the power cable does not touch any hot surface and that is does not hang over a
table edge thus avoiding, for example, that children may grab it.
9. Never place the appliance either on or near a gas or electrical stovetop or a hot even.
10. Pay great attention when handling the appliance especially when it is full of hot
liquids(marmalades)!
11. Never remove the baking tin while the appliance is still working.
12. When baking white bread, never fill the baking tin more than maximum level should this happen,
the bread will not be baked evenly and the dough way overflow. Please follow our instructions.
13. Metal foils or other materials must not be put inside the appliance as these may cause a fire or a
short circuit!
14. Never cover the appliance with a towel or any other material! The heat and steam generated by the
applian-ce must be free to escape, A fire can break out if the appliance is covered with flammable
materials or if it comes in contact, for example, with curtains.
15. Before trying to bake a given type of bread overnight, try the recipe first while keeping an eye on it
to make sure that the doses of the ingredients are correct, that the dough is not too thick or thin or
that the quantity is too much and hence risks overflowing.
The manufacturer is not liable if this appliance is used for commercial purposes or in any way or
man-ner that does not comply with the instructions herein provided.
Parts and Drawings
A. Cover, removable
B. Handle
C. Viewing panel
D. Vent
E. Baking tin
F. Kneading pegs
G. Baking compartment
H. Control Panel
I. Casing
K. Side vent
L. Cable
Control Panel
1. LCD display
It shows the time left before the end of the program
2. START-/STOP key
To start and stop the program
3. COLOR key
To set the desired level of brow
4. LOAF SIEE key
To set 2 weight levels as described below
5. SELECT key
To select the programs described in the “program phase timing” section.
6. TIME key
To set the preprogram timer
Description of the Control Panel
Insert the plug into a properly installed 230V/50Hz protective contact socket.
1. DISPLAY
BASIC SETTING
This displays signals when the appliance is ready for use. It corresponds to the normal program 13:30”
appears on the display. The “1” specifies which program has been chosen and the “3:30” is the length of
the program. The positions of two arrows provide information on the selected browning level and the
weight. The basic setting affer switching the appliance on is: “superior weight” and “medium browning
level”. During operation the course of the program can be read on the display. As the program proceeds
the digits of the set time will decrease progressi-vely.
2. START/STOP key
To start and stop the program. As soon as the START/STOP key is pressed, the points of the time
value start to blink. Use the START/STOP key to stop the program in any moment. Keep the key
pressed until a signal beep is heard. The starting position of the aforementioned start program appears
on the screen. If a different needs to be used , select it with the SELECT key.
3. TIME key
Those programs that can be timed to start later on are listed in the “program Phase Timing” table. The
QUICK,CAKE,RAPID and JAM programs cannot be timed to start later on. The hours and minutes affer
which the preparation should be started need to be added to the relevant basic time for the specific
pro-gram plus 1 hour of warming time (after the end of the baking process). A maximum timing of 13
hours can be set.
4. COLOR key
The desired browning level is set with this key: LIGHT-MEDIUM-DARK.
5. DOUGH QUANTITY key
It provides for the following settings in the various programs (see table):
LEVEL I = For small quantities of bread;
LEVEL II= For large quantities of bread.
In the recipes you will find our recommended quantities.
6. SELECTION key
Use this menu key to run one of the available programs described in detail in the “Program Phase
Timing” table.
Use the programs for the following specialties:
1. BASIC For white and wheat and rye bread. This program is used the most.
2. QUICK For the quick preparation of white and wheat and rye bread
3. FRENCH For the preparation of particularly light white bread
4. RAPID For the preparation of sweet leavened dough
5. WHOLE WHEAT For wholemeal bread
6. CAKE For cakes with baking powder
7. DOUGH For the preparation of dough
8. BAKE To brown bread or cakes
9. JAM To cook marmalades and jams
10. SANDWICH To prepare light sandwich bread
Bread Baking Machine Functions
Buzzer function
The buzzer goes off:
When pressing all the program keys;
During the second kneading cycle of the NORMAL, WHOLE WHEAT, QUICK, CAKE and SANDWICH
programs to signal that the cereals, fruit, nuts or other ingredients can be added.
When the end of the program is reached.
During the warming phase at the end of the baking procedure the acoustic signal rings several times.
Repeat Function
In case of a blackout the bread baking machine must be started again. This is possible only if the
program was stopped before the kneading phase was reached. Otherwise you will have to start from the
beginning!
Safety functions
If the temperature of the appliance is still too high (more than40°C) for a new program after using the
appllance previously, H:HH will appear on the display when pressing start again and an acoustic signal
is given. If this is the case, press the START/STOP key until the H:HH message is deleted and the
basic setting appears on the display. Remove the container and wait until the appliance has cooled.
The BAKING program can be started immediately even when the appliance is still hot.
Bread baking Machine Program phases
Insert the baking tin
The nonstick baking tin must be held firmly with both hands and be placed in the middle of the baking
compart-ment. Press the tin downwards with caution until it snaps into place. Insert the two. Kneading
pegs on the driving shafts.
Put in the ingredients
The ingredients must be put into the baking tin in the order specified in the relevant recipe.
Select the program
Select the desired program with the SELECT key. Choose the level corresponding to the selected
program. Then select the desired degree of browning. Use the TIME key to set the time when the
program is to be star-ted. Press the START/STOP key.
Mix and knead the dough
The bread baking machine mixes and kneads the automatically until it reaches the right consistercy.
Leave the dough to rise
After the last kneading cycle the bread baking machine is heated to the optimal temperature for the
rising of the dough.
Baking
The bread baking machine sets the baking temperature and time automatically. If the bread is too light
at the end of the baling program, use the BAKE program to let it brown more. To do so, press the
START/STOP key, then select the BAKE program and start. When the desired degree of baking has
been reached, stop the process.
Warming
Once the baking is over, the buzzer goes off to signal that the bread or specialty can be removed. The
1-hour warming time starts immediately.
End of the program phases
At the end of the program pull out the baking tin by using oven cloths, lay it on the counter and if the
bread does not fall out of the tin onto the grid, move the knead shaft back and forth a few times until the
bread comes out. If one of the kneading pegs is still stuck in the bread, take the hook supplied with the
appliance, Insert it under the warm loaf of bread into the almost circular opening of the kneading peg
and wedge the hook against the lower edge of the kneading peg preferably where the blade of the
kneading peg is located. You can then cut the bread easily and pull out the kneading peg completely.
Program phase timing
Menu no. 1 2 3 4 5 6 7 8 9 10
BASIC QUIC
K
FRENCH RAPID WHOLE
WHEAT
CAK
E
DOUGH
BAKE JAM SANDWICH
Level 1 2 1 2 1 2
Bread weight
in
grams,approx
.
750 1300
750 1300
750 1300
Totale time-h 3:20 3:30 1:58 3:50 1:52 3:30 3:40 2:00 1:50 1:00 1:20 3:09 3:20
The following time indications are specified in minutes
Pre-heatin
The motor is
not running-
Heating on/off
5/25 s)*
17 20 5 22 3 37
40 22 - Heating
on/off 15
s/15 s
11 22
Stirring (left) 3 3 3 3 3 3,5 3 - 15 3
1.Kneading
(left)
2 2 2 2 2 - 2 - - 2
2.kneading
(right/left
altemated)
Heating on/off
5/25 s*
13 20 16 5 13 Beating
12.5
min(or
heat.)8
min
Heating
on/off
5/25 s
16 13
Signal to add the ingredlents
Displayed
time
ca.
2:5
4
ca.
2:5
7
ca.
1:33
- - ca.
2:
44
ca.
2:47
ca.
1:49
- - - ca.
2:34
ca.
2:45
1.rising
Heating on/off
(5/25s)*
45 - 45 - 45 - - - - 45
Dough
smoothing
1 1 1 - 1 - - - - 1
2.rising
Heating on/off
(5/25 s)*
18 7 25 7 18 - 45 - - 18
Dough
smoothing
1 - 1 - 1 - - - - 1
3.rising
Heating on/off
(5/25)s*
45 25 50 27 35 - 22 - - 39
Baking
Heating on/off
(22/8 s), 8/22
s after
reaching the
temperture
55 62 55 65 65 55
62 80 - 80 45
Stimi
ng/C
ookin
g/Rig
ht/left
/Heat
ing
on/of
f 15
s/15
s
56
Rest phase
(w/o heating)
- - - - - 16 - - 20
Warming
Heating on/off
60 60 60 - 60 - - - - 60
Pre-programming
Timer (max.) 13 u - 13 u - 13 u - 13 u 13 u - 13 u
*The heating is switched on only if the room temperature is lower than 25°C. If the room temperature is
ablove 25°C the ingredients are already at the right temperature and there is no need for pre-heating.
For the first and second rising the room temperature must be above 25°C or high enough to make the
dough rise with-out extra heating.
**The heating is switched on only if the room temperature is lower than 35°C. A room temperature of
more than 35°C is enough to make the dough rise without extra heating.
Cleaning and Maintenance
Before using the appliance for the first time wash the bread baking amchine’s baking tin with a mild
detergent and clean the kneading pegs.
It is highly recommended to coat the new baking tin and the kneading pegs with heat reslstant grease
befo-re using them for the first time and let them heat in the oven for about 10 minutes at 160°C.
Once these have cooled down clean away (polish) the grease from the baking tin with a sheet of paper
towel. This operation is to be performed to protect the nonstick coating. This operation can be
repeated from time to time.
After use always leave the appliance to cool before cleaning it or putting it away. It takes about half an
hour for the appliance to cool and to be ready again for baking and kneading.
Before cleaning pull out the plug and leave the appliance to cool. Use a mild detergent, Never use
chemical cleaning agents, gasoline, oven cleaners or any detergent that can scratch or ruin the
coating.
Remove all the ingredients and crumbs from the lid, casing and baking compartment with a moist
towel.Never dip the appliance in water nor fill the baking compartment with water! For easy cleaning
the lid can be removed by positioning it vertically and pulling it out.
Wipe the outside of the baking tin with a moist towel. The inside of the tin can be washed with some
deter-gent liquid. Do not leave it too long dipped in water.
Both the kneading pegs and drive shafts need to be cleaned immediately after use. If the kneading
pegs remain in the tin, it becomes difficult to temove them afterwards. In this case fill the container with
warm water and leave it to rest for 30 minutes. Then remove the kneading pegs.
The baking tin has a nonstick cating . Do not use metal objects that can scratch the surface when
cleaning it. It is normal that the color of the coating changes over the course of time. This change does
not alter its effectiveness in any way whatsoever.
Before putting the appliance away for storage, make sure that it is perfectly cool, clean and dry. Put
the appli-ance away with the lid closed.
Questions & Answers on Baking
The bread sticks to the container after baking
Leave the bread to cool for about 10 minutes after baking-tum the container upside down. If necessary
move the kneading peg shaft back and forth. Grease the kneading pegs before baking.
How do you avold the forming of holes in the bread owing to the presence of the kneading
pegs
You can remove the kneading pegs with your fingers covered with flour before leaving the dough to rise
for the last time (see “Program Phase Timingand the display messages). If do not wish to do so, use
the hook after baking. If you proceed with caution, you can avold the forming of a large hole.
The dough spills over when it is left to rise.
This happens in particular when wheat flour is used owing its greater content of gluten.
Remedy:
a) Reduce the amount of flour 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 liquefied margarine on the flour.
The bread rises and spills over anyway
a) If a V-shaped ditch forms in the middle of the bread, the flour does not have enough gluten. This
means that the wheat contains too little protein (it happens during especially rainy summers) or that
the flour is too moist.
Remedy: add one tablespoon of wheat gluten for 500g 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 flour was poor in gluten.
When can the lid of the bread baking machine be opened during the baking?
Generally speaking, it is always possible while the kneading is underway. During this phase small
quantities of flour or liquid can still be added.
If the bread must have a particular aspect after baking, proceed as follows: before the last rising phase
(see the Program Phase Timing table and the message on the display) open the lid with caution and
shortly and carve the bread crust while it is forming with a sharp pre-heated knife, scatter cereals on it
or spread a mix-ture of potato flour and water on the crust to give it a glossy finish. This is the last time
that the lid can be ope-ned, otherwise the bread will go down in the middle.
What do the type numbers for flour mean?
The lower the type number, the less roughage the flour contains and the lighter it will be.
What is wholemeal flour?
Wholemeal flour is made of all types of cereals including wheat. The term “wholemeal” means that the
flour was ground from whole grain and herce it has greater contents of roughage thus making the
wheat whole-meal flour darker. However, the use of wholemeal flour does notmake the bread darker
as it is widely believed.
What must be done when using rye flour?
Rye flour does net 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 flour is added to every four parts of rye flour without
gluten.
What is the gluten is flour?
The higher the type number, the lower the gluten contents of the flour are and the less the dough will
rise. The highest quantity of gluten is contained in 550 type flour.
How many different flour types are there and how are they used?
a) Corn, rice and potato flour 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 flour is very expensive, but it is free from chemical additives because spelt grows on very pool
sol and requires no fertilizers. Spelt flour is especially suitable for allergic people. It can be used in
all those recipes described in the operating instructions requiring flour types 405,550 or 1505.
c) Millet flour is especially suitable for people suffering from many allergies. It can be used in all
recipes requiring flour types 405,550 or 1050 as described in the operating instructions.
d) Durum wheat flour 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 flour 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 different quantities follow the producer’s instruction on
the package and adapt the quantity to the amount of flour 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 1_ tablespoon of vinegar for a small bread loaf and 2 tablespoons for a large loaf to the water.
c) Use buttermilk or kefir 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 tastes different form 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
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 difficult 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, fill 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 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.
Questions & Answers on the Recipes
Problem Cause Solution
The bread rises too fast. - Too much yeast, too much flour, not enough salt
- Or several of these causes
- a/b
The bread does not rise at all or
not enough.
- No yeast at all or too little
- Old or stale yeast
- Liquid too hot
- The yeast has come into with the liquid
- Wrong flour type or stale flour
- Too much or not enough liquid
- Not enough sugar
- a/b
- e
- c
- d
- e
- a/b/g
- a/b
The dough rises too much and
spills over the baking tin.
- If the water is too soft the yeast ferments more
- Too much milk affects the fermentation of the yeast
- f
- c
The bread goes down in the
middle.
- The dough volume is larger than the tin and the
bread goes down.
- The fermentation is too short or too fast owing to
the excessive temperature of the water or the
baking chamber or to the excessive moistness.
- a/f
-
c/h/i
The bread has a dip once the
baking is over.
- Not enough gluten in the flour
- Too much liquid
- k
- a/b/h
Heavy, limpy structure - Too much flour or not enough liquid
- Not enough yeast or sugar
- Too much fuit, wholemeal or of one of the other
ingredients
- Old or stale flour
- a/b/h
- a/b
- b
- e
The bread is not baked in the
center.
- Too much or nor enough liquid
- Too much humidity
- Recipe with moist ingredients
- a/b/g
- h
- g
Open or coarse structure or too
many holes
- to much water
- No salt
- Great humidity, water too hot
- Too much liquid
- g
- b
- h/i
- c
Mushroom-like, unbaked surface - Bread volume to big for the tin
- Too much flour, especially for with bread
- Too much yeast or not enough salt
- Too much sugar
- Sweet ingredients besides the sugar
- a/f
- f
- a/b
- a/b
- b
The bread slices are unequal or
lumpy
- Bread not cooled enough (the vapor has not
escaped)
- j
Flour deposits on the bread crust - The flour was not worked well on the sides during
the kneading.
- g/i
Solutions for the problems
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) Use another liquid or leave it to cool at room temperature. Add the ingredients specified in the
recipe in the right order. Make a small ditch in the middle of the flour and put in the crumbled yeast
or the dry yeast. Avoid letting the yeast and the liquid come into direct contact.
d) Use only fresh and correctly stored ingredients.
e) Reduce the total amount of the ingredients, do not use more than the specified amount of flour.
Reduce all the ingredients by 1/3.
f) Correct the amount of liquid. If ingredients containing water are used, the dose of the liquid to be
added must be duly reduced.
g) In case of very humid weather remove 1-2 tablespoons of water.
h) In case of warm weather do not use the timing function. Use cold liquids.
i) Take the bread out of the tin immediatly after baking and leave it on the grid to cool for at least 15
minutes before cutting it.
j) Reduce the amount of yeast or of all the ingredient doses by ¼.
k) Add a tablespoon of wheat gluten to the dough.
Remarks on the Recipes
1. Ingredients
Since each ingredient plays a specific role for the successful baking of the bread, the measuring is
just as important as the order in which the ingredients are added.
The most important ingredients like the liquid, flour, salt, sugar and yeast (either dry or fresh yeast
can be used) affect the successful outcome of the preparation of the dough and the bread. Always
use the right quantities in the right proportion.
Use lukewarm ingredients if the dough needs to be prepared immediately. If you wish to set the
program phase timing function, it is advisable to use cold ingredients to avoid that the yeast starts
to rise too early.
Margarine, butter and milk affect the flavor of the bread.
Sugar can be reduced by 20% to make the crust lighter and thinner without affection the
successful outcome of the baking. If you prefer a softer and lighter crust replace the sugar with
honey.
Gluten which is produced in the flour during the kneading provides for the structure of the bread.
The ideal flour mixture is composed of 40% wholemeal flour and 60% of white flour.
If you wish to add cereals grains, leave them to soak overnight. Reduce the quantity of flour and
the liquid (up to 1/5 less).
Leaven is indispensable with rye flour. It contains milk and acetobacteria that make the bread
lighter and ferment thoroughly. You can make your own leaven but it takes time. For this reason
concentrated leaven powder is used in the recipes below. The powder is sold in 15 g packets
(for 1 kg of flour). Follow the instructions given in the recipes (1/2, _or 1 packet). If less leaven that
requested is used the bread will crumble.
If leaven powders with a different concentration (100 g packet for 1kg of flour) are used, the
quantity of flour must be reduced by 80 kg for a 1 kg of flour.
Liquid leaven sold in bags is also available and it is suitable for use. Follow the doses specified on
the package. Fill the measuring beaker with the liquid leaven and top it up with the other liquid
ingredients in the right doses as specified in the recipe.
Wheat leaven which often comes dry improves the workability of the dough, the freshness and the
taste. It is milder that rye leaven.
Use either the BASIC or WHOLE WHEAT program when baking leavened bread.
Baking ferment can used to replace the leaven. The only difference is in the taste. It is fit to be
used in the bread baking machine.
Wheat bran is added to the dough if you want particularly light bread rich in roughage. Use one
tablespoon for 500 g of flour and increase the quantity of liquid by _ tablespoon.
Wheat gluten is a natural additive obtained from wheat proteins. It makes the bread lighter and
more voluminous. The bread falls in more rarely and it is more easily digestible. The effect can be
easily appreciated when baking wholemeal and other bakery products made of home-milled flour.
The black malt used in some recipes is dark-roasted barley malt. It is used to obtain a darker
bread crust and soft part (e.g. brown bread). Rye malt is also suitable but it is not as dark. You can
find this malt in whole food shops.
Pure lecithin powder is a natural emulsifier that improves the volume of the bread, makes the soft
part softer and lighter and keeps it fresh longer.
2. Adapting the doses
It the doses need to be increased or reduced, make sure that the proportions of the original recipe
are maintained. To obtain a perfect result, the basic rules below for the adapting of the
ingredient doses must be following:
Liquids/flour: the dough ought to be soft (not too soft) and easy to knead without becoming stringy.
A ball can be obtained by kneading it lightly. This is not the case with heavy doughs like rye
wholemeal or cereal bread. Check the dough five minutes after the first kneading. If it is too moist,
add some flour until the dough has reached the right consistency. If the dough is too dry add a
spoonful of water at a time during the kneading.
Replacing liquids: When using ingredients containing liquids in a reclpe (e.g. curd cheese, yogurt,
etc.), the required amount of liquid must be reduced. When using eggs beat them in the measuring
beaker and fill it with the other required liquid up to the envisaged amount.
If you are living in a place located at a high altitude (more than 750 m) the dough rises faster. The
yeast can be reduced in these cases by ¼ to ½ of teaspoon to proportionally reduce its rising. The
same is true of places with particularly soft water.
3. Adding and measuring the ingredients and quantities
Always put in first the liquid and the yeast at the end. To avoid that the yeast acts too fast (in
particular when using the timing function), contact between the yeast and the liquid must be
avoided.
When measuring use the same measuring units, that is to say use either the measuring spoon
supplied with the bread baking machine or a spoon used in your home when the recipes require
doses measured in tablespoons and teaspoons.
The measures in grams must be weighed precisely.
For the millimeter indications you can use he supplied measuring beaker which has a graduated scale
of 50 to 300 ml.
The abbreviations in the recipes mean:
EL = level tablespoonful (or large measuring spoon)
TL = level teaspoonful (or small measuring spoon)
g = grams
ml = milliliter
Packet = 7g dry yeast for 500 g of flour – corresponds to 20 g of fresh yeast.
Fruit, nuts or cereal ingredients. If you wish to add other ingredients, you can do so in specific programs
(see the”Program Phase Timing” table), when you here the acoustic signal. If you add the ingredients
too early, they will be crushed during the kneading.
4. Recipes for the BM-3 type bread baking machine
The following recipes are for various bread sizes. In some programs (see the “Program Phase
Timing” table) a difference is made in the weights. We recommend you to use Level I for a bread
loaf of 750 g and Level II for a bread loaf between 1000 and 1300 g.
If no levels are specified in the recipe, it means that they are not envisaged in the proposed
programs and that both small and large quantities can be used.
5. Bread weights and volumes
In the following recipes you will find exact indications regarding the bread weight. You will see
that the weight of pure white bread is less than that of wholemeal bread. This depends on the fact
that white flour raises more and hence limits need to be posed.
Despite the precise weight indications there may be slight differences. The actual bread weight
depends much on the air humidity of the room at the room at the moment of the preparation.
All breads with a substantial portion of wheat reach a large volume and exceed the container edge
after the last rising in the case of the highest weight class. But the bread does not spill over. The
part of the bread outside the tin is more easily browned compared to the bread in the tin.
When the QUICK program is suggested for sweetbreads, you can use the ingredients in smaller
quantities also for the RAPID program to make a lighter bread.
6. Baking results
The result of the baking depends on the on-site conditions (soft water – high air humidity – high
altitude – consistency of the ingredients, etc.). Therefore, the recipe indications are reference
points which can be adapted. If one recipe or another dose not go straight the first time, do not let
yourself be discouraged. Try to find the cause and try it again by varying the proportions.
If the bread is too pale after baking, you can leave it to brown with the baking program.
It is recommended to bake a test bread before actually setting the timing function for use overnight
so that you can make the necessary changes if necessary.
Classic Bread Recipes
Level I Level II
White Bread
Bread weight approx. 740g 1080g
Water 350ml 500ml
Sait 1 tsp 1 1/2 tsp
Sugar 1 tsp 1 1/2 tsp
Durum wheat semolina 150g 200g
550 type flour 350g 500g
Yeast 3/4 packet 1 packet
Program: French
Nut & Raisin Bread
Tip: Add the raisins and nuts after the acoustic signal during the second kneading phase
Bread weight approx. 900g 1180g
Water or milk 275ml 350ml
Margarine or butter 30g 40g
Salt 1/2 tsp 3/4 tsp
Sugar 1 tbsp 2 tbsp
405 type flour 500g 650g
Dry yeast 3/4 packet 1 packet
Raisins 75g 100g
Crushed walnuts 40g 60g
Program: QUICK or RAPID
Attention: When using the RAPID program the bread is lighter. Use the level I does, otherwise the
volu-me is too large.
Poppy Seed Bread
Tip: Before the last rising open the lid briefly and coat the dough with some water and then spread the
poppy seeds. Press the seeds delicately with your hand.
Bread weight approx. 850g 1380g
Water 375ml 570ml
550 type flour 500g 670g
Com semolina 75g 130g
Sugar 1 tsp 1 1/2 tsp
Salt 1 tsp 1 1/2 tsp
Whole or milled poppy seeds 50g 75g
Butter 15g 20g
Grated nutmeg 1 pinch 2 pinches
Grated Parmesan cheese 1 tbsp 1 1/2 tbsp
Dry yeast 3/4 packet 1 packet
Program: QUICK or RAPID
Attention: When using the PAPID program the bread is lighter. Use the level I doses, otherwise the
volu-me is too large.
Coarse White Bread
Bread weight approx. 750g 950g
Milk 275ml 350ml
Margarine or butter 25g 30g
Salt 1 tsp 1 1/2 tsp
Sugar 1 tsp 1 1/2 tsp
1050 type flour 500g 650g
Dry yeast 3/4 packet 1 packet
Program: BASIC
Level I Level II
French White Bread
Bread weight approx. 860g 1280g
Water 375ml 550ml
Salt 1 tsp 1 1/2 tsp
Vegetable oil 1 tbsp 1 1/2 tbsp
405 type flour 525g 700g
Durum wheat flour 1 tsp 1 1/2 tsp
Dry yeast 3/4 packet 1 packet
Program: QUICK
Italian white bread
Bread weight approx. 200g 1300g
Water 375ml 570ml
Salt 1 tsp 1 1/2 tsp
Vegetable oil 1 tbsp 1 1/2 tbsp
Sugar 1 tsp 1 1/2 tsp
550 type flour 479g 650g
Com semolina 100g 150g
Dry yeast 3/4 packet 1 packet
Program: SANDWICH
Oat Bread
Bread weight approx. 800g 1200g
Water 350ml 500ml
Margarine or butter 25g 30g
Salt 1 tsp 1 1/2 tsp
Brown Sugar 1 tsp 1 1/2 tsp
Rolled oats –Tender Flakes” 150g 200g
1050 type flour 375g 550g
Dry yeast 3/4 packet 1packet
Program: BASIC
Buttermilk Bread
Bread weight approx. 860g 1150g
Buttermilk 375ml 550ml
Salt 1 tsp 1 1/2 tsp
Sugar 1 tsp 1 1/2 tsp
1050 type flour 500g 760g
Dry yeast 3/4 packet 1 packet
Program: FRENCH
Sweetbread
Bread weight approx. 750g 1180g
Fresh milk 275ml 400ml
Margarine or butter 25g 35g
Eggs 2 4
Salt 1 tsp 1 1/2 tsp
Honey 1 tbsp 3 tbsp
550 type flour 500g 700g
Dry yeast 3/4 packet 1 packet
Program: QUICK or RAPID
Attention: When using the RAPID program the bread is lighter. Use the level I does, otherwise the
volu-me is too large.
GUARANTEE AND CUSTOMER SERVICE
Before delivery our devices are subjected to rigorous quality control. If, despite all care, damage has
occurred during production or transportation, please return the device to your dealer. In addition to
statutory legal rights, the purchaser has an option to claim under the terms of the following guarantee:
For the purchased device we provide 2 years guarantee, commencing from the day of sale. During this
period we will remedy all defects free of charge, which can be demonstrably attributed to material or
manufacturing defects, by repair or exchange.
Defects which arise due to improper handling of the device and malfunctions due to interventions and
repairs by third parties or the fitting of non-original parts are not covered by this guarantee.
1

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Afk-BM-3
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  • hoe kom ik aan aandrijfriemen voor de broodmachine van AFK BM-3, beide riemen zijn aan vervanging toe. Gesteld op 30-12-2015 om 13:35

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    • In de VS. De twee riemen zijn ongeveer $20,-. Verzendkosten ongeveer $7.- EBay.com. Afk Bread maker belt. U heeft de lange nodig van 537 mm lang. Geantwoord op 10-1-2016 om 19:56

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  • waar kan ik twee nieuwe aandrijfsnaren bestellen voor de AFK BM3 broodbak maschine Gesteld op 4-8-2013 om 17:24

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    • Beste,
      Heeft u de aandrijfriemen al gevonden, want ik heb ze ook nodig. Mocht u ze gevonden hebben dan hoor ik het graag.

      Mvg,
      Alex Geantwoord op 6-11-2013 om 23:54

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  • Oja, mijn emailadres is so_ham2001@yahoo.com

    Alvast dank.
    Alex Geantwoord op 6-11-2013 om 23:57

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  • Ook hier 1 van de 2 riemen volledig verpulverd, de stukjes rubber vielen er aan de onderkant uit en de rest van de riem om het asje van de motor gedraaid... Machine is nu 9 jaar oud, had een tijd op zolder gestaan en daarna weer 1 keer gebakken, nu dus stuk... Ik zeg: naar het afval ermee! Geantwoord op 28-3-2015 om 16:44

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  • Hallo, ook hier is een aandrijfriem verpulverd, wie weet waar ik nieuwe kan bestellen?
    Ook het kleine tandwieltje is versleten.
    Wie kan mij helpen, anders gaat deze machine naar het grofvuil en dat zou zonde zijn. Geantwoord op 27-9-2015 om 13:32

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  • Ik heb op een rommelmarkt de AFK BM3 gekocht. De machinbe ziet er
    prima uit en er zijn geen beschadigingen te vinden.
    Mijn vraag: Is het voorverwarmen ook uit te schakelen, zo ja, hoe.
    Als ik een brood heb gebakken dan is dit moeilijk uit het bakblik te krijgen omdat het deeg dan onder de kneethaken komt. Wat is de oplossing ?? Gesteld op 7-5-2012 om 21:20

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  • Daar is een speciaal haakje voor meegeleverd, om de haken uit het brood te peuteren dus. Die van mij is inmiddels stuk en gaat weg, het haakje heb ik nog :-) Geantwoord op 28-3-2015 om 16:47

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  • Ik ga mijn eerste brood bakken, maar voor mijn gevoel doet het apparaat in eerste instantie niets. Had namelijk verwacht dat hij eerst ging mengen, wat hij dus niet doet klopt dit? Gesteld op 27-3-2012 om 22:09

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  • hij gaat eerst een beetje opwarmen na ongeveer een half uur gaat hij kneden
    sukses Geantwoord op 9-9-2012 om 19:24

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  • Hij warmt eerst op, gaat dan na enige tijd kneden en baKKEN.
    Stel het apparaat in op stand 2 voor snel en goed bakken. Stel wel kleur op donker in. Anders is het brood te licht.
    Geantwoord op 12-5-2013 om 13:39

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  • Ik kwam in het bezit van een broodbakmachine met het merk AFK BM-3. Maar zonder handleiding. Al zoekend op internet liep ik tegen deze site aan. Erg handig! Zo op het eerste gezicht lijkt het een heel duidelijke handleiding. Ik ga vandaag een eerste brood bakken. Gaat vast lukken met deze handleiding. Ook handig was het, dat een gebruiker een recept op de site van AH-eigen kookschrift had geplaatst, waarbij de bakmachine genoemd werd en wat zijn ervaring ermee was. Hij gaf een tip om ingezakt brood te voorkomen. Gesteld op 28-7-2011 om 11:22

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Afk BM-3 Gebruiksaanwijzing - Nederlands - 21 pagina's


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