Program End
Have a grid ready and disconnect from mains power supply.
Remove the baking tin with oven gloves after the program has
ended, turn it upside down and slightly shake it; turn the kneading
hook drive at the bottom if the bread does not come out immedi-
ately. Use the supplied hook in case the kneading hook gets stuck
inside the bread. Insert it through the semi-circular opening of the
kneading hook at the bottom of the warm bread and hook into the
lower edge (at the wing of the kneading hook). Carefully pull the
kneading hook upward with the hook. You can see in which part
of the bread the wing of the kneading hook is stuck. Cut the bread
in that position and easily remove the kneading hook.
Cleaning & Maintenance
Warning:
► Always disconnect from mains power supply and let the ap-
pliance cool down before cleaning.
► Do not submerge the appliance and the baking tin in water.
To avoid the risk of electric shock and re do not ll water
into the baking chamber.
Caution:
►
Do not use a wire brush or other abrasive objects for cleaning.
► Do not use aggressive or abrasive cleaning agents.
• Remove all ingredients and crumbs with a damp cloth from lid,
casing and baking chamber.
• Wipe the baking tin on the outside with a damp cloth. The
inside can be cleaned with water and a mild cleaning agent.
• Clean kneading hooks and drive shafts immediately after use.
The kneading hooks may be difcult to remove if left in the
bread tin. In this case ll warm water for approx. 30 minutes
into the tin. Now the kneading hooks can be removed easily.
Note:
The baking tin is anti-stick coated. It is normal if the color of the
coating changes over time, this does not affect the function.
• Ensure that the appliance is clean and dry and has cooled
down complete before storing. Store the appliance with the lid
closed.
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.
• Howdoyouavoidtheformingofholesinthebreadowing
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. 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.
• Thedoughspillsoverwhenitislefttorise
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 liqueed 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
baking?
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, pro-
ceed as follows: before the last rising phase (the display must
show a remaining processing time of approx. 1:30 hours, de-
pending 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 cereals 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.
• Whatdothetypenumbersforourmean?
The lower the type number, the less roughage the our con-
tains and the lighter it will be.
• Whatiswholewheatour?
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.
• Whatmustbedonewhenusingryeour?
Rye our does net contain any gluten and the bread hardly
rises. In order to make it easily digestible a RYE WHOLE-
WHEAT 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.
