• Whatisgluteninour?
The higher the type number, the lower the gluten contents
of the our are and the less the dough will rise. The highest
quantity of gluten is contained in type 550 our.
• Howmanydifferentourtypesarethereandhowarethey
used?
a) Corn, rice and potato our are suitable for people allergic to
gluten or for those who suffer from sprue or celiac disease.
b) Spelt our is very expensive, but it is free from chemical ad-
ditives because spelt grows on very poor soil and requires
no fertilizers. Spelt our is especially suitable for allergic
people. It can be used in all those recipes described in the
operating instructions requiring our types 405, 550 or 1050.
c) Millet our is especially suitable for people suffering from
many allergies. It can be used in all recipes requiring our
types 405, 550 or 1050 as described in the operating
instructions.
d) Durum wheat our is suitable for baguettes thanks to its
consistency and it can be replaced with durum wheat semo-
lina.
• How can fresh bread be made easier to digest?
If a mashed boiled potato is added to the 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 different quanti-
ties follow the producer’s instruction on the package and adjust
the quantity to the amount of our 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 ½ tablespoons of vinegar for a small bread loaf and 2
tablespoons for a large loaf to the water.
c) Use buttermilk or ker 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 different form
the bread made with the bread maker?
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 bread maker is moister.
Questions on Bread Baking Machines
Problem Cause Remedy
Smoke comes
out of the baking
compartment or
the vents
The ingredients
stick to the baking
compartment or
on the outside of
the baking tin
Disconnect from mains
power supply and clean the
outside of the baking tin or
the baking compartment.
The bread goes
down in the mid-
dle and is moist
at 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 warm-
ing function is over.
Problem Cause Remedy
It is difcult to
take the bread
out of the baking
tin
The bottom of the
loaf is stuck to the
kneading hook.
Clean the kneading hooks
and shafts after baking. If
necessary, ll the baking
tin with warm water for 30
minutes. Then the knead-
ing hooks 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/
STOPP button
was touched while
the machine was
working
Do not use the ingredients
and start over again
The lid was
opened several
times while the
bread maker was
working
Do not open the lid after
the last rising (if at least
“1:30” is shown on the
display). Ensure that the
lid is properly closed after
opening.
Long power failure
while the machine
was working
Do not use the ingredients
and start over again.
The rotation of the
kneading hooks is
blocked
Check if the kneading
hooks are blocked by
grains, etc. Pull out the bak-
ing tin and check whether
the drive shafts turn. If this
is not the case contact the
customer service.
The appliance
does not start.
The display
shows “H:HH”.
The appliance is
still hot after the
last baking cycle
Press and hold the
START/STOPP button for
10 seconds until the basic
setting (“1 3:00”) appears
on the display. Remove
the baking tin and leave
the appliance to cool.
Then replace the baking
tin, reset the program and
start again.
Mistakes with the Recipes
Problem Cause Remedy
The bread
rises too fast
Too much yeast, too much our, 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 yeast a/b
Old or stale yeast d
Liquid too hot c
The yeast has come into contact with
the liquid
d
Wrong our type or stale our d
Too much or not enough liquid
a/b/g
Not enough sugar a/b
