Home Baker 6574 - Bread maker OBH NORDICA - Free user manual and instructions

Type of product	Bread Maker
Brand	OBH Nordica
Model	Home Baker 6574
Dimensions (approx.)	30 x 25 x 35 cm
Weight (approx.)	5.5 kg
Power consumption	650 W
Power supply	220-240 V ~ 50/60 Hz
Maximum loaf size	Up to 1.5 lb (750 g)
Number of programs	12 automatic programs
Crust control settings	Light, Medium, Dark
Display type	LCD display with backlight
Delay timer	Up to 13 hours
Keep warm function	Yes, up to 1 hour
Non-stick inner pot	Yes, with non-stick coating
Viewing window	Yes, in the lid
Included accessories	Measuring cup, measuring spoon, kneading paddle, recipe book
Dishwasher safe parts	Kneading paddle and baking pan
Material	Plastic body with stainless steel lid
Safety features	Auto shut-off, cool-touch handle
Cleaning instructions	Wipe exterior with damp cloth; wash removable parts in warm soapy water

Frequently Asked Questions - Home Baker 6574 OBH NORDICA

How do I clean the bread maker after use?

Unplug the machine and let it cool. Wipe the exterior with a damp cloth. Wash the baking pan and kneading paddle in warm soapy water; they are dishwasher safe. Do not immerse the main body in water.

Why is my bread dense and heavy?

Possible causes: too much flour, not enough liquid, old yeast, or insufficient kneading. Ensure you measure ingredients accurately using the included measuring cup and spoon. Use fresh active dry yeast or bread machine yeast.

Can I use whole wheat flour instead of white flour?

Yes, but you may need to increase the liquid slightly because whole wheat flour absorbs more moisture. Many programs have a whole wheat setting. Refer to the recipe book for measurements.

What does the delay timer do?

The delay timer allows you to set the bread maker to start baking at a later time, up to 13 hours in advance. For example, you can load ingredients in the evening and have fresh bread ready in the morning.

The kneading paddle is stuck in the pan. How do I remove it?

Soak the pan in warm water for 10-15 minutes. The paddle should then twist off easily. If still stuck, use a soft cloth to grip it. Never use metal tools as they may damage the non-stick coating.

Why does my bread collapse after baking?

Overproofing is the most common cause. The dough rises too much and then collapses during baking. Reduce the amount of yeast or the proofing time. Also ensure the lid is not opened during the baking cycle.

How should I store the bread maker when not in use?

Clean and dry all parts thoroughly. Store with the lid slightly open to prevent odors. Keep in a cool, dry place away from direct sunlight.

Can I bake gluten-free bread in this machine?

Yes, this model has a dedicated gluten-free program. Use gluten-free flour blends and follow a specific recipe. Note that gluten-free dough is stickier, so scrape down the sides if needed.

What is the maximum amount of flour I can use?

The maximum flour capacity is about 3 cups (750 g) for a 1.5 lb loaf. Do not exceed this amount to avoid overflow or poor mixing.

The bread maker is making loud noises during operation. Is this normal?

Some noise is normal during kneading, but if it is excessively loud or rattling, check that the pan is properly seated and the paddle is securely attached. If noise persists, contact customer support.

USER MANUAL Home Baker 6574 OBH NORDICA

HOME BAKER

Fully automatic bread maker type 6574/6576

1 tablespoon = 1 tbsp = 15 ml

1 teaspoon = 1 tsp = 5 ml

Program: Whole wheat

Kavring

Ingredients Loaf size 1 (approx. 450 g) Loaf size 2 (approx. 675 g)

water 1.5 dl 3 dl

syrup 2 tsp 4 tsp

Program: Whole wheat

Dark country bread

Ingredients Loaf size 1 (approx. 450 g) Loaf size 2 (approx. 675 g)

Program: Whole wheat

Vörtbröd

Ingredients Loaf size 1 (approx. 450 g) Loaf size 2 (approx. 675 g)

beer or porter 1.5 dl 2.5 dl

oil or liquid margarine 1.5 tbsp 2 tbsp

syrup 1.5 tbsp 2 tbsp

sifted rye flour 2.5 dl (140 g) 4.5 dl (250 g)

Program: Whole wheat

Banana and nut bread

OBH Nordica Sweden AB

Box 58

163 91 Spånga

Phone [phone]

www.obhnordica.se

Technical data

OBH Nordica 6574/6576

600 W

230 V

Tablespoon = spsk. (15 ml)

Control panel

1 pinch = 1 ksp. = 1 ml

Recipes

OBH Nordica Denmark A/S

Ole Lippmanns Vej 1

2630 Taastrup

Tel.: [phone]

www.obhnordica.dk

Technical data

OBH Nordica 6574/6576

600 W

230 V

Add for flavor.

Yeast

OBH Nordica Norway AS

Postboks 5334, Majorstuen

0304 Oslo

Tel: [phone]

Fax: [phone]

www.obhnordica.no

Technical data

OBH Nordica 6574/6576

600 W

230 V

Before using the bread maker the first time

Before the bread maker is used for the first time, the instruction manual should be read carefully, and then retained for future use.

Wash the bread pan and the kneading bar in lukewarm water with a little detergent.

The non-stick coating is best preserved if the bread pan (on the inside) and the kneading bar, before being used for the first time, are given a coating of cooking oil, and then put in an oven (150 °C) for about 10 minutes. When they have both cooled off, the oil is removed with a piece of kitchen paper. This procedure can be repeated in the future.

Parts and the control panel

A. Removable cover B. Lid handle C. Window D. Ventilation slit E. Bread pan F. Kneading bar G. Baking chamber H. Control panel

I. Cabinet

J. Side handle

K. On/off switch

Accessories:

a. Measuring cup (max. 250 ml = 2.5 dl) b. Measuring spoon: teaspoon = 5 ml

Tablespoon = 15 ml

Control panel

1. Display: shows the baking level and loaf size with an arrow, the selected baking program with a number, and the time remaining until the bread is ready.
2. Start/Stop
3. Timer
4. Crust color (Color)
5. Loaf size
6. Program selection (Menu)

Control panel functions

1. DISPLAY

When the bread maker is connected, a beep is heard, indicating that it is ready for use. The display is programmed for the baking program Basic. "1 3:00" appears in the display. "1" indicates the baking program selected, and "3:00" how long time the program will last. The left arrow indicates the baking level, and the right arrow the loaf size (weight).

2. START/STOP

Starts and stops the program selected. As soon as the Start/Stop button has been activated, the two dots between hours and minutes begin to flash. The program can be interrupted at any time by pressing the Start/Stop button until a beep is heard. The display will then show the above baking program Basic. If

another program should be selected, then the program button (Menu) is activated.

3. TIMER

The following programs can be set on timer for a postponed start: Basic, French, Whole Wheat, Sweet, Dough, Cake, Sandwich and Bake. The timer function cannot be used for the programs Quick and Ultra Fast 1 and 2.

All programs have a preset time, which shows how long time the individual program will last, if the bread maker is started right away. When the timer function is used, additional time should be added as shown in example below:

Example: The time is 20:30 and the bread should be ready by 7:00 the next morning, i.e. in 10 hours and 30 minutes. If the program Basic is selected and the display shows 3:00, the time is increased by pressing "Time" using the upwards arrow until the display shows 10:30. The time is reduced by pressing "Time" with the downwards arrow. Maximum time for the timer function is 13 hours.

If the timer is programmed, ingredients such as milk, yoghurt, eggs, cheese should not be placed in the bread pan.

Keep warm

The bread is kept warm for 60 minutes after end of baking. If the bread should be taken out before that time, the program is switched off by pressing the Start/Stop button.

4. COLOUR OF CRUST

Pressing the Color button selects whether the crust should be light, medium or dark.

5. LOAF SIZE

Press Loaf Size to select a large (1.5 LB = approx. 675 gr.) or a small bread (1 LB = approx. 450 gr.). The programs Quick, Dough, Marmalade, Cake and Bake only have one selection. In the recipes recommended quantities are stated.

6. PROGRAM SELECTION

Press Menu to select between the following programs:

1. Basic

For baking light bread and bread made of wheat and rye flour mixture. The program most frequently used and with which the most breads can be made.

2. French

For baking light bread with a longer kneading and baking time than Basic, a more crisp crust.

3. Whole Wheat

For baking whole-meal bread. The bread will not rise as much as a light bread, as the flour used is more coarse and darker.

4. Quick

Fast program for baking coffee and meal breads where other raising products than yeast are used. Timer cannot be used.

1. Sweet

For baking sweet wheat breads.

1. Ultra Fast - 1

Extra fast program for baking a small bread (approx. 450 gr.).

1. Ultra Fast - 2

Extra fast program for baking a large bread (approx. 675 gr.). Ultra Fast is best used when baking light breads. Timer cannot be used for this program.

1. Dough

For preparation of dough which afterwards is to be baked in a normal oven. Kneading and rising in one process.

1. Jam

For making jam and marmalade.

1. Cake

For baking sweet bread made with baking powder, powdered ammonia, or baking soda.

1. Sandwich

For baking light sandwich bread.

1. Bake

For extra baking and warming up of finished bread. The kneading bar will not rotate and the preset time of 60 minutes can be interrupted at any time when the requested result is obtained.

Functions

Beeper

A beep is heard:

• When the Menu button is pressed for program selection.
• During the second kneading, to indicate that fruit, nuts, olives and the like can be added.
• When the program is ready.

Restart

In the event of a power cut the bread maker needs to be started again. This is possible, if the program has been interrupted while kneading. In other cases the program needs to be started all over again.

Security function

Under special circumstances the following symbols may appear in the display:

- The display shows H:HH and the bread maker will not start

Cause – If the temperature in the baking pan and the baking chamber is too high (exceeding 40° C) a new program cannot be started.

Solution – Press the Start/Stop button until H:HH disappears and the baking program Basic is shown in the display. Remove the plug from the socket. Take out the baking pan and let it cool off. Plug into the socket and start the bread maker again.

The baking program (Baking) can be started although the equipment is hot.

- The display shows LLL and the bread maker will not start

Cause - Program error or electronic error.

Solution – Start this test by removing the plug from the socket, press the Menu button and plug into the outlet again. Release the button and a program test will start. Remove and plug the plug into the socket once more. The basic program “1” is shown in the display. If this does not happen, the bread maker should be returned to the manufacturer for repair.

- The display shows EEE and the bread maker will not start

Cause – Program error or electronic error.

Solution - Same as above.

• The display shows 000 after restart

Cause – The bread maker was switched off by removing the plug from the socket during the kept warm process.

Solution - Always use the Start/Stop button if a program needs to be interrupted during a process.

Reset by pressing the Start/Stop button for 10 seconds until "1 3:00" is shown in the display.

Baking process

- The cover is opened, and the baking pan is removed by turning it anti-clockwise and pulling it up. Before being used the first time, the baking pan and the kneading bar need to be washed. (see the section Before using the bread maker the first time).

- Add the various ingredients, which all need to have room temperature, to the baking pan in the order they appear in the recipe. IMPORTANT! If the baking program is not started right away, it is important that the yeast does not get into contact with the liquid.

- The baking pan is put back into place by placing it in the baking chamber and turning it clockwise. Check that pan and kneading bar are put properly in place, otherwise the bread maker will not work.

- Close the cover and connect the plug to the outlet (230V).

- A beep is heard, and the Basic program “1” and the time “3:00” are shown in the display. The dots between “3” and “00” do not flash any longer. The bread maker is now ready for use.

• a) Select the required program by pressing Menu.

• b) Select the loaf size by pressing Loaf Size (1 LB or 1.5 LB).

• c) Select the crust colour by pressing Color (light, medium or dark).

• d) Use the timer function (Time) to decide when the program should be ready.

- e) Then press the Start/Stop button, and the dots between "hours" and "minutes" will start to flash, indicating that the bread maker has started the program.

- The bread maker mixes and kneads automatically to the right texture.

- After the last kneading, the bread maker is warmed up to the optimum temperature for raising the dough.

- The bread maker will then set the right baking temperature and baking time. If the bread has become too light after the baking program has finished, use the Bake program to get the crust more brown. Press Start/Stop, select the Bake program, and the bread maker will start. When the required colour of crust is obtained, the program can be interrupted at any time.

- When the selected program has finished, a beep is heard, and the bread maker automatically continues to 60 minutes of warming the bread. If the bread is to be taken up before the time is up, stop the bread maker by pressing the Start/Stop button.

- Remove the plug from the socket.

- Open the cover, and take out the baking pan by turning it anti-clockwise. Use potholders as the pan is very hot. Turn the pan upside down on a gridiron. If the bread does not loosen, shake the pan a little, or turn the outer driving shaft forth and back a few times until the bread loosens. If the kneading bar is stuck in the bread, make a little cut and it can be removed.

Cleaning and maintenance

Always remove the plug from the socket and let the bread maker cool off before it is cleaned. Do not use steel wool, coarse sponges, scouring powder, or similar abrasive agents. Check that the machine and accessories are clean and dry before the bread maker is put aside.

Cabinet

Wipe the cabinet, the window, the display, and the cover with a firmly wrung cloth. Wipe again.

Baking chamber

Remove bread-crumbs and the like with a firmly wrung cloth. Wipe again.

Baking pan and kneading bar

After each use, wash the pan and the kneading bar in water with a little detergent. If the kneading bar is stuck on the driving shaft, put water into the bottom of the pan. Let the water stay there for a very short while until the remains of bread have loosened. Be sure that the driving shaft is properly washed. Water should not be left in the baking pan for more than just a short while, and never leave the baking form in water.

After having been used for some time, the coating of the baking pan may change colour. This is due to damp and heat, but it does not influence the effect of the bread maker.

Ingredients

Dough liquids

Water is good for as well light as dark meal breads.

Milk gives bread with a finer texture and a more soft crust. Use dry milk when using the timer function instead of fresh milk, which easily gets sour at room temperature.

Junket or yoghurt gives a somewhat sour taste and a fine texture. Long timing should not be used as these products also may get sour at room temperature.

Oils and fats

Oil, margarine or butter makes the bread more succulent, less crumbly and the bread will stay fresh longer.

Use liquid margarine, or margarine or butter, melted or at room temperature. May be left out, if so wanted.

Sugar, syrup and honey

Accelerate the raising, give taste and colour to the bread. May be left out, if so wanted.

Flour

Wheat flour can be used for all recipes and has excellent baking qualities.

Light bolted rye flour and sifted rye flour are flour mixtures which do not have to be mixed with wheat flour.

Darker and more coarse flour mixtures such as bolted rye flour (dark and with 4 cereals), rye flour (fine and coarse) and graham flour do not have the same ability to generate gluten, and therefore the bread will not become as high as with other mixtures. These mixtures need to be mixed with wheat flour to obtain a good result.

Salt

Has a positive effect on generating gluten, gives a more even structure and emphasizes the taste in the bread. May be reduced to taste.

Bran, cereal and flakes

Add fibres to the bread. Substitute about 0.5 dl of the flour for light breads with oat or wheat bran, rye flakes or crushed wheat or rye grains. Place the crushed grains in the dough liquid, so that they can soak the liquid during the timer time.

Raisins, almonds, seeds and the like

Give taste to the bread. A too big portion may retard rising. Preferably to be added during the second kneading after the beep.

Spices

Added for the taste, most common are anise, fennel, cumin and crushed bitter orange peel. Also try to use oregano or sweet basil.

Yeast

In most cases dry yeast should be used. The raising power quickly deteriorates when the packet has been opened. Therefore, fold up the packet carefully, and keep it in the refrigerator. For the quick program Rapid the portion of yeast should be doubled in order for the rising to start in time (Fresh yeast can be used with programs which are started right away. Use approx. 25 gr. for 2.5 dl liquid).

Tips for a successful result

• Check that the kneading bar and the baking pan are mounted correct.
• Use ingredients at room temperature, 18-21 °C. If room temperature is exceeding 25 °C, ingredients should be cold, and timer function should be avoided. For the program Ultra Fast hot water (45-50 °C) and a double portion of yeast should be used.
• Do not use old ingredients, and be careful to measure the correct portion, preferably use the kitchen scales when measuring.
• Also be careful to add the ingredients in the right order. Place the yeast in a hollow in the flour when using the timer function. Rising may start too soon if the yeast gets in contact with the liquid.
• Do not use too big a portion of coarse flour and grains or similar, which retard the raising power.
• Important: A bread made of coarse flour and heavy ingredients will not become as high as, and does not get the same nice round crust, as a bread made solely with light flour. Instead it will get a compact and succulent texture, and will become better if resting until the next day.
• Do not open the cover during the baking process.

1 tablespoon = 15 ml 1 teaspoon = 5 ml 1 pinch = 1 ml

Recipes

For each recipe a program is suggested, but other programs can be used as well, it is recommended to try the various programs. Own recipes can also be used, on condition that the ingredients are added in the correct order, and given that the portions stated in the recipes are not exceeded.

The programs Quick, Dough, Marmalade, Cake and Bake can only be baked in one size.

The recipes for bread free of gluten are to be baked at Loaf size 2 which gives the best result for this kind of bread.

Important! Never overdose the recipes.

Recipes - based on ingredients available on the Danish market

Wheat bread Ingredients 1,5 lb (675 gram)

Water 230 gram

Margarine 15 gram

Sugar 1 tablespoon

Salt 1 teaspoon

Wheat flour 450 gram

Yeast 20 gram

Program: Basic Baking level: Dark

Greek loaf Ingredients 1,5 lb (675 gram)

Water 250 gram

Oil 11/2 tablespoon

Salt 1 teaspoon

Oregano 2-3 tablespoons

Yoghurt 60 gram

Garlic 1 clove

Wheat flour/bolted flour 300/130 gram

Yeast 20 gram

Program: Basic Baking level: Light

Sunflower bread

Ingredients 1,5 lb (675 gram)

Water 240 gram

Margarine 10 gram

Salt 1 teaspoon

Sugar 1 teaspoon

Sunflower seed 60 gram

Wheat flour 450 gram

Yeast 20 gram

Program: Basic Baking level: Dark

Recipes – based on ingredients available on the Swedish market

Light tin loaf

Ingredients	Loaf size 1 (approx 450 g)	Loaf size 2 (approx 675 g)
Water	1,5 dl	2,5 dl
Oil or fluid margarine 1 tbs	1,5 tbs
wheat-flour or wheat-flour special	4 dl (240 g)	6,5 dl (390 g)
sugar	1 tsp	1,5 tsp
salt	1 tsp	1,5 tsp
dry yeast	1 tsp	1,5 tsp

Program: Basic

Italian bread

Ingredients	Loaf size 1 (approx 450 g)	Loaf size 2 (approx 675 g)
water	1,5 dl	2,5 dl
olive oil 1,5 tbs	2 tbs
pressed garlic	1 clove	1-2 cloves
wheat-flour or wheat-flour special	4 dl (240 g)	6,5 dl (390 g)
finely grate Parmesan	2 tbs	0,5 tbs
salt	1 tsp	1,5 tsp
dry yeast	1 tsp	1,5 tsp

Program: Basic

Greek bread

Ingredients	Loaf size 1 (approx 450 g)	Loaf size 2 (approx 675 g)
yoghurt	0,5 dl	0,5 dl
water	1,5 dl	2,5 dl
olive oil	1 tbs	1,5 tbs
sifted rye flour 4,5 dl (235 g)	7 dl (385 g)
oregano	1 tsp	1,5 tsp
salt	1 tsp	1,5 tsp
dry yeast	1 tsp	1,5 tsp

Program: French

Coarse rye bread

Ingredients Loaf size 1 (approx 450 g) Loaf size 2 (approx 675 g)

water 1.5 dl 2.5 dl

oil or fluid margarine 1 tbsp 1.5 tbsp

syrup 1 tsp 1.5 tsp

wheat flour or wheat flour special 2.5 dl (150 g) 4 dl (240 g)

wheat bran 0.5 dl (15 g) 1 dl (30 g)

4 kinds of corn farmhouse bread wheat flour 1.25 dl (70 g) 2 dl (110 g)

salt 1 tsp 1.5 tsp

dry yeast 1 tsp 1.5 tsp

Program: Whole wheat

Banana- and nut bread

Ingredients

Milk 1.5 dl

oil or fluid margarine 3 tbs

sliced banana 1 pc

egg 3 pcs

wheat-flour 4 dl (240 g)

brown sugar 0.75 dl

sugar 0.75 dl

baking-powder 2 tsp

salt 2 ml. measuring-spoon

chopped walnuts 50 g

Program: Quick

Fruit bread

Ingredients Loaf size 1 (approx 450 g) Loaf size 2 (approx 675 g)

Milk 1.25 dl 2.25 dl

Egg 1 1

Fluid margarine or soft butter 2 tbsp 3 tbsp

Wheat flour 4 dl (240 g) 6.5 dl (390 g)

Sugar 2 tbsp 0.5 dl

Crushed cardamom 1 tsp 1.5 tsp

Dry yeast 1 tsp 1.5 tsp

Raisins 2 tbsp 0.5 dl

Cake filling 2 tbsp 0.5 dl

Program: Sweet

Add raisins and cake filling when you hear the "beep" during the second kneading.

Light bread with pesto

Ingredients Loaf size 1 (approx 450 g) Loaf size 2 (approx 675 g)

water (45-50°C) 1.5 dl 2.5 dl

pesto 2 tbsp 3 tbsp

wheat flour or special wheat flour 4 dl (240 g) 6.5 dl (390 g)

milk powder 1.5 tbsp 2 tbsp

sugar 2 tsp 1 tbsp

salt 4 ml measuring spoon 1 tsp

dry yeast 2 tsp 3 tsp

Program: Ultra fast

Sandwich bread

Ingredients Loaf size 1 (approx 450 g) Loaf size 2 (approx 675 g)

water 1.5 dl 2.5 dl

oil or fluid margarine 1.5 tbsp 2 tbsp

wheat flour or special wheat flour 4 dl (240 g) 6.5 dl (390 g)

milk powder 1.5 tbsp 2 tbsp

sugar 1 tsp 1.5 tsp

salt 1 tsp 1.5 tsp

dry yeast 1 tsp 1.5 tsp

Program: Sandwich

Crank's buns

Ingredients

water 2.5 dl

graham wholemeal 4 dl (240 g)

wheat-flour 2.5 dl (150 g)

brown sugar 1 tsp

salt 1 tsp

dry yeast 2 tsp

Program: Dough

Place the ready dough on a floured table. Form the dough into 12 oval buns. Place them on a baking sheet. Allow to rise for about 30 minutes. Bake in the middle of the oven at 225°C for 8-10 minutes.

Almond bun

Ingredients

milk 1.5 dl

egg 1

fluid margarine or soft butter 1.25 dl (125 g)

wheat flour 6.5 dl (390 g)

sugar 1.5 dl

oil of bitter almonds 6 drops

hartshorn 2 tsp

Program: Cake

Lemon marmalade

Ingredients

oranges 4-5 unpeeled = 6 dl (500 g) peeled and thinly sliced pieces

lemon 1 peeled and sliced in thin pieces

jam sugar 3 dl (ca 270 g)

Program: Marmalade

Mix all ingredients in the bread pan before starting the program. When the jam is ready, pour the warm jam into clean small glass tins and immediately cover with lid. Allow to cool and place in the refrigerator overnight.

Gluten-free bread

The bread can be diversified in taste and fiber content by adding some of the suggested extra ingredients. Avoid timer setting. Gluten-free bread is only recommended to bake on Loaf size 2, which gives the best result. The recipes are made for Loaf size 2.

Light tin loaf

Ingredients

water 3 dl

oil 2 tbs

Flour mix free of gluten approx 6 dl (360 g)

salt 1 tsp

dry yeast 1 tsp

Extra ingredients: 1 tsp bread seasoning, 2-3 tbs sunflower seeds

Program: Basic (browning level light)

Coarse rye bread

Ingredients

water (NB! 45-50°C) 4 dl

oil 1 tbs

syrup or fluid honey 3 tbs

coarse rye bread mix approx 8 dl (400 g)

salt 1 tsp

crushed bread seasons, for ex. aniseed, fennel or cumin 1-2 tsp

dry yeast 1,5 tsp

Extra ingredient: 1 tbs linseed

Program: Quick (browning level light)

Note! Before starting the bread maker: Stir all ingredients in the bread pan with a spatula so they mix well.

Recipes – based on ingredients available on the Finnish market

Oatbran Bread

Programme: Basic

Roasting rate: Dark

Ingredients Size of the Bread Size of the Bread

approx 675 g approx 450 g

water 3 dl 2 dl

cooking oil 2 tbsp 1 ½ tbsp

syrup 1 tbsp 3/4 tbsp

salt 3/4 - 1 tsp 1/2 tsp

crushed aniseed 1 tbsp 2 tsp

flour 5½ dl 4 dl

oatbran 1 ½ dl 1 dl

dry yeast or fresh yeast 2 tsp or 15 g 1 ½ tsp or 10 g

Measure the ingredients into the bread tin in the order listed above. First the water and then the rest of the liquids.

Then measure the flour. If you use the preset function, it is important that the oatbran is measured on top of the flour and does not mix with the liquids. Make a small hollow with your finger on top of the flour and place the yeast there, crushing the fresh yeast first. Start or preset the machine.

Tip

You can also season the bread with crushed fennel or cumin.

Grandma's Buttermilk Bread

Programme: Basic

Roasting rate: Medium

Ingredients Size of the Bread Size of the Bread

approx 675 g approx 450 g

buttermilk 3 dl 2 dl

cooking oil 2 tbsp 1 ½ tbsp

syrup 1/2 dl 2 tbsp

salt 3/4 - 1 tsp 1/2 tsp

crushed fennel 1 tbsp 3/4 tbsp

dried bitter orange peel 1 tsp 3/4 tsp

rye flour 1 dl 3/4 dl

flour 5 dl 4 dl

dry yeast or fresh yeast 2 tsp or 15 g 1 ½ tsp or 10 g

Measure the ingredients to bread tin in the order listed above. First the buttermilk and then rest of the liquids. Measure salt, spices, flour and dry yeast or crushed fresh yeast on top of the flour. Make a small hollow with the finger on top of the flour and place the yeast there. Start or preset the machine.

Tip

You can replace rye flour with wholemeal flour or with barley flour.

Safety instructions

1. Read the instruction manual carefully before use, and save it for future use.
2. Plug the appliance into a household outlet of 230V only, and use the appliance only for its intended purpose.
3. Always unplug the appliance from the mains supply when putting in or taking out the baking pan, after use, before cleaning, or if a malfunction occurs.
4. Immediately unplug the appliance if water enters the baking chamber or the appliance itself.
5. The appliance must not be immersed in water or other liquids.
6. This appliance is not intended for use by persons (including children) with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning the use of the appliance by a person responsible for their safety.
7. Children should be supervised to ensure that they do not play with the appliance. Children are not always able to understand potential risks. Teach children responsible handling of electrical appliances.
8. Check that the cord is not hanging over the edge of the table.
9. Do not place the appliance on or near hotplates, open flames, or similar heat sources.
10. The appliance should only be used under supervision.
11. Ensure the appliance is placed on a stable surface, especially when using the timer function or when the appliance operates unattended, e.g., overnight.
12. Do not cover the appliance, and do not place objects on top of it.
13. Caution! Do not touch the hot surfaces of the appliance. Use oven mitts or potholders.
14. Caution! Do not touch the rotating parts.
15. Only use original accessories.
16. Never use the appliance outside the house.
17. Always examine appliance, cord and plug for damage before use. If the supply cord is damaged, it must be replaced by the manufacturer, or his service agent or a similarly qualified person in order to avoid a hazard.
18. For additional protection the installation of a residual current device (RCD) with a rated residual operating current not exceeding 30 mA is recommended. Ask your installer for advice.
19. The appliance is for domestic use only.
20. If the appliance is used for other purposes than intended, or is it not handled in accordance with the instruction manual, the full responsibility for any consequences will rest with the user. Any damages to the product or other things are not covered by the warranty.

Disposal of the appliance

Legislation requires that all electrical and electronic equipment must be collected for reuse and recycling. Electrical and electronic equipment marked with the symbol indicating separate collection of such equipment must be returned to a municipal waste collection point.

Warranty

Claims according to current law. Cash receipt with purchase date shall be enclosed with any claims. When raising a claim the appliance must be returned to the store of purchase.

OBH Nordica Sweden AB

Box 58

163 91 Spånga

Tfn 08-445 79 00

www.obhnordica.se

Technical data

OBH Nordica 6574/6576

600 W

230 V

These instructions are subject to alterations or improvements.