21
Baking can be stopped at any time by pressing the STAR/STOPP button. At the same time a sound is heard and
control lamp goes off.
Heating the appliance to make the dough rise
The heating is switched on only if the room temperature is lower than 25°C. If the room temperature is above
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 without extra
heating.
Cleaning and Maintenance
• Before using the appliance for the first time wash the bread baking machine’s baking tin (never dip in water)
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 resistant 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 (E) 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 remove 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 coating. 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 – turn the container upside down. If necessary move
the kneading peg shaft back and forth. Grease the kneading hooks before baking.
• How do you avoid 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. Depending on the program the display must still show a total time of approx. 1:30 hours.
• 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 500 g 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.
- Draft caused by opening the lid while baking.
5....-05-BBA 2784 GB1n 26.08.2003 15:07 Uhr Seite 21
