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8. Keeping Warm (except for the programs “7. WHISK”,
“8. JAM” and “10. DOUGH”)
The buzzer sounds repeatedly after the baking program is
nished and bread or foodstuffs can be removed. At the same
time the 1-hour warming phase starts. The backlight of the
display continues to ash.
After 1 hour, the keep warm phase ends. The background
light in the display turns off. The original program status is
shown.
9. Program (Additional) baking (BAKE)
1. Select the program “12. BAKE”. The time indication
ashes.
2. Set the desired baking time with the
/ time buttons.
3. Push the
START / STOP button once. The time
indicator is stops. Should you want to still correct the se-
lected time, please remember the following: You can only
increase the baking time. You cannot correct it to below
the set value is not possible.
4. Push the
START / STOP button a second time. The
ashing colon shows you the program start. The backlight
of the display lights up at 5 second intervals.
5. After the time has elapsed, 12 buzzers will sound. The
backlight of the display will continue to ash. The keep
warm phase of 1 hour commences.
6. If you want to cancel the program, keep the
START /
STOP button pressed until a buzzer can be heard.
10. 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 immediately. 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
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 clean-
ing.
• Do not use aggressive or abrasive cleaning agents.
• For easier cleaning, the lid can be removed by setting it verti-
cally and then pulling it off.
• 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.
If the dough hook remains in the pan, it is more difcult to
remove it later on. In this case ll warm water for approx.
30 minutes into the tin. The dough hook can then be removed.
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.
Storage
• Ensure that the appliance is clean and dry and has cooled
down complete before storing. Store the appliance with the lid
closed.
• We recommend storing the appliance in the original packaging
if you do not want to use it for long periods of time.
• Always keep the appliance out of the reach of children in a dry,
well ventilatedplace.
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.
• How do you avoid the forming of holes in the bread owing
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.
• The dough spills over when it is left to rise
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 500 g of
wheat our.
