BBA 2721 - Bread maker CLATRONIC - Free user manual and instructions

USER MANUAL BBA 2721 CLATRONIC

Introduction Congratulations for having purchased the BBA 2721 model Bread Baking Machine. You have bought a machine based on a revolutionary new concept: • • •

In some programs it is possible to produce bread in three different quantities - large, medium and small. The bread baking machine offers 14 pre-installed programs with 60 different setting options. There is a completely new program with which you can either just bake a fresh loaf of bread or to brown one that has already been baked. You can even schedule the bread baking machine, i.e. you can preprogram a program up to 18 hours in advance.

The appliance is completely automatic and extremely user-friendly. It kneads the dough in two different directions thus providing for excellent mixing. You will also find the recipes for the following specialties: • • •

White bread, dark leavened bread, light wheat and rye bread, whole bread; Dough which needs to be further worked; Marmalade/jam which the bread machine can make.

General Safety Instructions Please read all the instructions for use carefully and keep them in a safe place! 1. Please do not touch any hot surfaces on the machine. Please use a cloth! ne is very hot after baking. 2. Never dip the connection cable or the appliance in water or any other liquid. 3. Keep your eye on the appliance when children are around! Unplug the appliance if it is not being used and before cleaning it. Before removing single parts of the appliance let it cool down. 4. Never use the appliance with a defective connection cable, after malfunctions or if the appliance happens to be damaged in any way whatsoever! In these cases have the Customer Service check and repair it if necessary. Never try to repair it yourself. The warranty is void in this latter case. 5. The use of accessories not recommended by the manufacturer can cause damage. Use the appliance exclusively for the envisaged purpose. 6. Lay the appliance firmly on the counter to avoid that it falls off during the kneading of a thick dough. This is especially important when using the preprogram function and the appliance is not being watched. In the case of extremely smooth counters the appliance should be placed on a thin rubber mat to avoid any risk of falling. 7. The bread baking machine must be kept at a distance of at least 10 cm from other objects when it is working. The appliance can be used only indoors. 8. Make sure that the power cable does not touch any hot surface and that it does not hang over a table edge thus avoiding, for example, that children may grab it. 9. Never place the appliance either on or near a gas or electrical stovetop or a hot oven. 10. Pay great attention when handling the appliance especially when it is full of hot liquids (marmalades)! 11.Never remove the baking tin while the appliance is still working! 12.Do not fill the baking tin with an amount of ingredients greater than that required by the recipe! If this should happen, the bread will not bake evenly or the dough will overflow. Follow the instructions carefully. 13. Metal foils or other materials must not be put inside the appliance as these may cause a fire or a short circuit! 14.Never the cover the appliance with towels or other materials during use! The heat and steam must be free to escape. Danger of fire if the appliance is covered with flammable materials or comes in contact with curtains, etc. 15. Before trying to bake a given type of bread overnight, try the recipe first while keeping an eye on it to make sure that the doses of the ingredients are correct, that the dough is not too thick or thin or that the quantity is too much and hence risks overflowing. The manufacturer is not liable if this appliance is used for commercial purposes or in any way or manner that does not comply with the instructions herein provided.

D A E/F C H B G I K A B C D E F G Cover, removable Handle Vent Viewing panel Baking tin Kneading pegs ((Not illustrated) Baking compartment

H Control Panel I Casing K Side ventilation Accessories: a measuring spoon, (Not illustrated) b measuring beaker (Not illustrated)

Control Panel 1 LED display

shows information on the desired programme number, level of browning, bread weight and program duration

2 START and STOP button

for starting and stopping the program

for entering the desired level of browning

4 DOUGH QUANTITY button

for setting 3 different weights, as described below

for selecting the programs described in the corresponding section

for entering the pre-programming time

During baking the control lamp lights up. When baking is over the bread is kept warm. During this time the control lamp flashes.

Description of the Control Panel Insert the plug into a properly installed 230V/50Hz protective contact socket. In the display the number "1" appears together with the middle browning level and the higher weight. This setting is always displayed when the machine is first connected. 1. START and STOP key To start and stop the program. As soon as the START key is pressed, the points of the time value start to blink. Use the STOP key to stop the program in any moment. Keep the key pressed until a signal beep is heard. The starting position of the aforementioned start program appears on the screen. If you would like to change to another program, select this with the SELECTION button. 2. TIME key The following programs can be started with a time delay: normal, normal fast; wholemeal bread, wholemeal bread fast, white bread, white bread fast, sweet bread, sweet bread fast, dough, cake and noodle dough. The hours and minutes after which the preparation should be started need to be added to the relevant basic time for the specific program plus 1 hour of warming time (after the end of the baking process). A maximum timing of 18 hours can be set. Example: It is 8.30 p.m. and the bread must be ready the next morning by 7.00 a.m., i.e. in 10 hours and 30 minutes. Press the TIME key until 10.30 appears, that is to say the time between now (8.30 p.m.) and when the bread must be ready. When working with the timing function never use perishable ingredients such as milk, eggs, fruit, yogurt, onions, etc.! 3. CRUST button The desired browning level is set with this key: LIGHT – MEDIUM – DARK. 4. DOUGH QUANTITY key It provides for the following settings in the various programs (see table): LEVEL I = for small bread weights up to 500 g. LEVEL II = for large bread weights up to 750 g, LEVEL III = for a high bread weight of up to 1000 g. In the recipes you will find our recommended quantities. 5. SELECTION key With the menu button you can call up the individual programs which are described in detail below. Program Phases“ table. Use the programs for the following specialties: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.

NORMAL NORMAL FAST WHOLEMEAL WHOLEMEAL FAST WHOLEMEAL WHITE BREAD FAST SWEET BREAD SWEET BREAD FAST ULTRAFAST CAKE DOUGH PIZZA DOUGH MARMALADE NOODLE DOUGH For white and wheat and rye bread. This program is used the most. for faster preparation of white and mixed bread for preparation of wholemeal and mixed rye breads for faster preparation of wholemeal and mixed rye breads for wholemeal breads for faster preparation of white bread for producing sweet yeast dough bread for faster production of sweet yeast dough bread shortens the preparation time once more for white and mixed bread for the preparation of baking powder cake for kneading doughs up to a weight of 750 g for kneading pizza doughs up to a weight of 1000 g for making marmalade and jam for producing noodle dough

06.03.2002 11:59 Uhr

Bread Baking Machine Functions Buzzer function The buzzer goes off: • When pressing all the program keys; • During the second kneading cycle of the NORMAL, VOLLKORN, SCHNELL, ULTRA SCHNELL, KUCHEN programs to signal that the cereals, fruit, nuts or other ingredients can be added. • When the end of the program is reached. During the warming phase at the end of the baking procedure the acoustic signal rings several times. Repeat function In case of a blackout the bread baking machine must be started again. This is possible only if the program was stopped before the kneading phase was reached. Otherwise you will have to start from the beginning! Safety functions If the temperature of the appliance is still too high (more than 40°C) for a new program after using the appliance previously, H:HH will appear on the display when pressing start again and an acoustic signal is given. If this is the case, press the STOP key until the H:HH message is deleted and the basic setting appears on the display. Remove the container and wait until the appliance has cooled. The BAKING program can be started immediately even when the appliance is still hot..

Bread Baking Machine Program phases Insert the baking tin The nonstick baking tin must be inserted slightly to left (counter-clockwise) and it snaps into place in the middle of the base in the baking compartment. Then turn the tin firmly clockwise. To remove the baking tin repeat the same procedure but in the opposite order. Put in the ingredients The ingredients must be put into the baking tin in the order specified in the relevant recipe. Note: When filling in the ingredients, please ensure that the water or other liquids are always poured into the baking tin first. Please always add the yeast to the flour as the final step. This will prevent the yeast from fermenting too quickly. Select the program Select the desired program with the AUSWAHL key. Choose the level corresponding to the selected program. Then select the desired degree of browning. Use the ZEIT key to set the time when the program is to be started. Press the START key. Leave the dough to rise After the last kneading cycle the bread baking machine is heated to the optimal temperature for the rising of the dough. Baking The bread baking machine sets the baking temperature and time automatically. Warming Once the baking is over, the buzzer goes off to signal that the bread or specialty can be removed. The 1-hour warming time starts immediately. End of the program phases At the end of the program pull out the baking tin by using oven cloths, turn it over and, as long as the bread does fall unevenly on the grid, move the knead shaft back and forth a few times until the bread comes out. If the kneading hook becomes stuck in the bread, move it upward slightly so that the position of the fin can be easily seen. Cut along the fin with a knife. You can then easily remove the hook. 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 before 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 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 detergent 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 appliance 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 pegs 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. 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 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.

When can the lid of the bread baking machine be opened during the baking? Generally speaking, it is always possible while the kneading is underway. During this phase small quantities of flour or liquid can still be added. If the bread must have a particular aspect after baking, proceed as follows: before the last rising phase (Depending on the program the display must still amount to a total time of approx. 1:30 hours.) 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 flour and water on the crust to give it a glossy finish. This is the last time that the lid can be opened, otherwise the bread will go down in the middle.

What do the type numbers for flour mean? The lower the type number, the fewer components of the corn are contained in the flour. This also affects the proportion of fibres, producing bread which is lighter in colour.

What is wholemeal flour? Wholemeal flour is made of all types of cereals including wheat. The term “wholemeal” means that the flour was ground from whole grain and hence it has greater contents of roughage thus making the wheat wholemeal flour darker. However, the use of wholemeal flour does not make the bread darker as it is widely believed.

What must be done when using rye flour? Rye flour does not contain any gluten and the bread hardly rises. In order to make it easily digestible a rye wholemeal bread with leaven is to be made. The dough will rise only if one part of 550 type flour is added to every four parts of rye flour without gluten.

What is the gluten in flour? The higher the type number, the lower the gluten contents of the flour are and the less the dough will rise. The highest quantity of gluten is contained in 550 type flour.

How many different flour types are there and how are they used? a) Corn, rice and potato flour are suitable for people allergic to gluten or for those who suffer from sprue or celiac disease. See the relevant recipes in the operating instructions. b) Spelt flour is very expensive, but it is free from chemical additives because spelt grows on very pool soil and requires no fertilizers. Spelt flour is especially suitable for allergic people. It can be used in all those recipes described in the operating instructions requiring flour types 405, 550 or 1050. c) Millet flour is especially suitable for people suffering from many allergies. It can be used in all recipes requiring flour types 405, 550 or 1050 as described in the operating instructions. d) Durum wheat flour is suitable for baguettes thanks to its consistency and it can be replaced with durum wheat semolina.

How can fresh bread be made easier to digest? If a mashed boiled potato is added to the flour 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 quantities follow the producer’s instructions on the package and adapt the quantity to the amount of flour used.

What can be done if the bread tastes of yeast? a) Reduce the amount of sugar if sugar is being used. The bread will be slightly lighter. b) Add 1,5 tablespoon of vinegar for a small bread loaf and 2 tablespoons for a large loaf to the water. c) Use buttermilk or kefir 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 from the bread made with the bread baking machine? 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 machine is moister.

Errors during baking Problem

Smoke comes out of the baking compartment or of the vents

The ingredients stick to the baking compartment or on the outside of the baking tin

Pull out the plug and clean the outside of the baking tin or the baking compartment.

The bread goes down in the middle and is moist on 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 warming function is over.

It is difficult to take the bread out of the baking tin.

The bottom of the loaf is stuck to the kneading peg.

Clean the kneading peg and shafts after the baking. If necessary, fill the baking tin with warm water for 30 minutes. Then the kneading pegs 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/STOP key was touched while the machine was working.

Do not use the ingredients and start over again.

The lid opened several timers while the machine was working.

The lid is to be opened only if the time left on the display is more than 1:30 hours. Make sure that lid was closed well after being opened.

Long blackout while the machine was working.

Do not use the ingredients and start over again.

The rotation of the kneading pegs is blocked.

Check that the kneading pegs are blocked by grains, etc. Pull out the baking tin and check whether the drivers turn. If this is not the case, send the appliance to the customer service.

The appliance is still hot after the previous baking procedure.

Press the START/STOP button for 10 sec. until 1-3 hours (normal program) appears. Pull out the plug. Take out the baking tin and leave it to cool at room temperature. Then insert the plug and start again.

The appliance does not start. The time acoustic signal goes off. The display shows H:HH.

Remarks on the Recipes 1. Ingredients Since each ingredient plays a specific role for the successful baking of the bread, the measuring is just as important as the order in which the ingredients are added. • • • • • • •

• • • • • • • It • •

The most important ingredients like the liquid, flour, salt, sugar and yeast (either dry or fresh yeast can be used) affect the successful outcome of the preparation of the dough and the bread. Always use the right quantities in the right proportion. Use lukewarm ingredients if the dough needs to be prepared immediately. If you wish to set the program phase timing function, it is advisable to use cold ingredients to avoid that the yeast starts to rise too early. Margarine, butter and milk affect the flavor of the bread. Sugar can be reduced by 20% to make the crust lighter and thinner without affecting the successful outcome of the baking. If you prefer a softer and lighter crust replace the sugar with honey. Gluten which is produced in the flour during the kneading provides for the structure of the bread. The ideal flour mixture is composed of 40% wholemeal flour and 60% of white flour. If you wish to add cereals grains, leave them to soak overnight. Reduce the quantity of flour and the liquid (up to 1/5 less). Leaven is indispensable with rye flour. It contains milk and acetobacteria that make the bread lighter and ferment thoroughly. You can make your own leaven but it takes time. For this reason concentrated leaven powder is used in the recipes below. The powder is sold in 15g packets (for 1 kg of flour). Follow the instructions given in the recipes (1/2, 3/4 or 1 packet). If less leaven that requested is used the bread will crumble. If leaven powders with a different concentration (100 g packet for 1 kg of flour) are used, the quantity of flour must be reduced by 80 kg for a 1 kg of flour. Liquid leaven sold in bags is also available and it is suitable for use. Follow the doses specified on the package. Fill the measuring beaker with the liquid leaven and top it up with the other liquid ingredients in the right doses as specified in the recipe. Wheat leaven which often comes dry improves the workability of the dough, the freshness and the taste. It is milder that rye leaven. Use either the NORMAL or VOLLKORN program when baking leavened bread. Baking ferment can used to replace the leaven. The only difference is in the taste. It is fit to be used in the bread baking machine. Wheat bran can be added to the dough if you would like to have loose bread which is particularly high in fibres. Use one tablespoon for 500 g of flour and increase the quantity of liquid by 1/2 tablespoon. Wheat gluten is a natural additive obtained from wheat proteins. It makes the bread lighter and more voluminous. The bread falls in more rarely and it is more easily digestible. The effect can be easily appreciated when baking wholemeal and other bakery products made of home-milled flour. Black malt, which is included in some recipes, is a dark, roasted barley malt. is used to obtain a darker bread crust and soft part (e.g. brown bread). Rye malt is also suitable but it is not as dark. You can find this malt in whole food shops. Bread spice can be added to all of our mixed breads. The quantity depends on your taste and the information provided by the manufacturer. Pure lecithin powder is a natural emulsifier that improves the volume of the bread, makes the soft part softer and lighter and keeps it fresh longer.

2. Adapting the doses If the doses need to be increased or reduced, make sure that the proportions of the original recipe are maintained. To obtain a perfect result, the basic rules below for the adapting of the ingredient doses must be following: •

Liquids/flour: the dough ought to be soft (not too soft) and easy to knead without becoming stringy. A ball can be obtained by kneading it lightly. This is not the case with heavy doughs like rye wholemeal or cereal bread. Check the dough five minutes after the first kneading. If it is too moist, add some flour until the dough has reached the right consistency. If the dough is too dry add a spoonful of water at a time during the kneading. Replacing liquids: When using ingredients containing liquids in a recipe (e.g. curd cheese, yogurt, etc.), the required amount of liquid must be reduced. When using eggs beat them in the measuring beaker and fill it with the other required liquid up to the envisaged amount.

If you are living in a place located at a high altitude (more than 750 m) the dough rises faster. The yeast can be reduced in these cases by 1/4 to 1/2 of a teaspoon to proportionally reduce its rising. The same is true of places with particularly soft water.

3. Adding and measuring the ingredients and quantities • • • •

Always put in first the liquid and the yeast at the end. To avoid that the yeast acts too fast (in particular when using the timing function), contact between the yeast and the liquid must be avoided. When measuring use the same measuring units, that is to say use either the measuring spoon supplied with the bread baking machine or a spoon used in your home when the recipes require doses measured in tablespoons and teaspoons. The measures in grams must be weighed precisely. For the millimeter indications you can use the supplied measuring beaker which has a graduated scale of 50 to 200 ml. The abbreviations in the recipes mean: EL = level tablespoonful (or large measuring spoon) TL = level teaspoonful (or small measuring spoon) g = grams ml = milliliter Packet = 7g dry yeast for 500 g of flour – corresponds to 20 g of fresh yeast. Fruit, nuts or cereal ingredients. If you wish to add other ingredients, you can do so in specific programs (see the “Program Phase Timing” table), when you here the acoustic signal. If you add the ingredients too early, they will be crushed during the kneading.

4. Recipes for the BBA 2721 type bread baking machine The following recipes are for various bread sizes. In some programs a difference is made in the weights. We recommend you to use Level I (ULTRA SCHNELL I) for a bread loaf of 750 g. If no levels are specified in the recipe, it means that they are not envisaged in the proposed programs and that both small and large quantities can be used. 5. Bread weights and volumes • • • •

In the following recipes you will find exact indications regarding the bread weight.You will see that the weight of pure white bread is less than that of wholemeal bread. This depends on the fact that white flour raises more and hence limits need to be posed. Despite the precise weight indications there may be slight differences. The actual bread weight depends much on the air humidity of the room at the moment of the preparation. All breads with a substantial portion of wheat reach a large volume and exceed the container edge after the last rising in the case of the highest weight class. But the bread does not spill over. The part of the bread outside the tin is more easily browned compared to the bread in the tin. When the SCHNELL or ULTRA SCHNELL program is suggested for sweetbreads, you can use the ingredients in smaller quantities also for the SÜSSES BROT program to make a lighter bread.

The result of the baking depends on the on-site conditions (soft water – high air humidity – high altitude – consistency of the ingredients, etc.). Therefore, the recipe indications are reference points which can be adapted. If one recipe or another does not go straight the first time, do not let yourself be discouraged. Try to find the cause and try it again by varying the proportions. If the bread is too pale after baking, you can leave it to brown with the baking program. It is recommended to bake a test bread before actually setting the timing function for use overnight so that you can make the necessary changes if necessary.

Nut & Raisin Bread Components Level I Level II Water or milk 350 ml 450 ml Margarine or butter 11/2 tbsp 3 tbsp Salt 1 tsp 11/2 tsp Sugar 2 tbsp 3 tbsp 405 type flour 540 g 800 g Dry yeast 1 packet 11/2 packet Raisins 100 g 100 g Crushed walnuts 3 tbsp 4 tbsp Program: „NORMAL“ Raisins and nuts can be added after the first beep or after the 1st kneading cycle.

Wholemeal Bread Components Level I Level II Water 350 ml 500 ml Margarine or butter 1 1/2 tbsp 3 tbsp Eggs 1 2 Salt 1 tsp 2 tsp Sugar 2 tsp 4 tsp 1050 type flour 360 g 720 g Wheat wholemeal flour 180 g 300 g Dry yeast 1 packet 11/2 packet Program: „VOLLKORNBROT“ If using the timer, do not use eggs, but add more water.

Components Level I Level II Water 300 ml 450 ml Margarine or butter 1 1/2 tbsp 2 tbsp Salt 1 tsp 1 1/2 tsp Sugar 2 1/2 tbsp 4 tbsp 1150 type flour 240 g 360 g Wholemeal flour 240 g 360 g 7-grain flakes 60 g 90 g Dry yeast 1 packet 4 packet Program: „VOLLKORN“ When using whole grains, soak them in advance.

Sunflower Bread Tip: Add the sunflower seeds after the first acoustic signal. You can also use pumpkin seeds. If you roast the seeds briefly in a pan, the taste will be more intense. Components Level I Level II Water 350 ml 600 ml Butter 1 tbsp 1 1/2 tbsp 550 type flour 540 g 800 g Sunflower seeds 5 tbsp 10 tbsp Salt 1 tsp 11/2 tsp Sugar 1 tbsp 11/2 tsp Dry yeast 1 packet 11/2 packet Program: „NORMAL“ Tip: sunflower seeds can be replaced with pumpkin seeds. Toast the seeds in the pan to give them an intense flavor.

Coarse White Bread Components Level I Level II Milk 300 ml 450 ml Margarine or butter 2 tbsp 3 tbsp Salt 1 1/2 tsp 2 tsp Sugar 1 1/2 tsp 2 tsp 1050 type flour 540 g 800 g Dry yeast 1 packet 1 packet Program: „NORMAL“, „SCHNELL“ or „ULTRA SCHNELL“

Buttermilk Bread Components Buttermilk Margarine or butter Salt Sugar 1050 type flour Dry yeast

Recipes for dough preparation French Baguette

Components Level I Level II Water 300 ml 450 ml Honey 1 tbsp 1 1/2 tbsp Salt 1 tsp 1 1/2 tsp Sugar 1 tsp 1 1/2 tsp 550 type flour 540 g 800 g Dry yeast 1 packet 1 1/2 packet Program: DOUGH • Divide the dough when ready into 2 – 4 parts, form long loaf shapes and leave them to rest for 30 – 40 minutes. Make a series of diagonal cuts on the top surface and put the bread to bake in the oven.

Components Level I Level II Water 300 ml 600 ml 3/4 tsp Salt 1 1/2 tsp Olive oil 2 tbsp 3 tbsp 405 type flour 450 g 900 g Sugar 2 tsp 4 tsp Dry yeast 1 packet 2 packet Program: DOUGH • Spread the dough, make round forms and leave them to rest for 10 minutes. • Spread pizza sauce on the dough and the desired filling. • Bake for 20 minutes.

Recipes for marmalade/jam preparation Jam

Ingredients Fruits 2:1 jellifying sugar Lemon juice "Marmalade/Jam" program If necessary, the fruits should have the stones removed from them before being cut into small pieces. Any excess sugar can be removed from the sides of the container using a rubber spatula. For these recipes the following fruits are very well suited: strawberries, blackberries, bilberries, or even a mixture of these fruits. Then fill the jam into clean jars, seal the lid and place the glass upside down for approximately 10 minutes (in this way you can ensure that the lid is tightly sealed).

Ingredients Oranges Lemons Jellifying sugar "Marmalade/Jam" program Please peel the fruit and cut into small cubes or strips. Any excess sugar can be removed from the sides of the container using a rubber spatula. When filling the marmalade into the jars please proceed as described under point 4 (jam recipe).

This device has been tested according to all relevant current CE guidelines, such as electromagnetic compatibility and low voltage directives, and has been constructed in accordance with the latest safety regulations.

If you wish to make a claim under the guarantee please return the entire machine in the original packaging to your dealer together with the receipt.

Subject to technical changes without prior notice!

Guarantee The device supplied by our Company is covered by a 24 month guarantee starting on the date of purchase (receipt). During the life of the guarantee any fault of the device or its accessories *) ascribable to material or manufacturing defects will be eliminated free of charge by repairing or, at our discretion, by replacing it. The guarantee services do not entail an extension of the life of the guarantee nor do they give rise to any right to a new guarantee! Proof of the guarantee is provided by the proof of purchase. Without proof of purchase no free replacement or repair will be carried out.

*) Damage to accessories does not mean automatic free replacement of the whole machine. In such cases please contact our hotline. Broken glass or breakage of plastic parts are always subject to a charge. Defects to consumables or parts subject to wearing (e.g. motor pistons, kneading blades, drive shafts, spare remote control, spare toothbrushes, saw blades, etc.) as well as cleaning, maintenance or the replacement of said parts are not covered by the guarantee and hence are to be paid! The guarantee lapses in case of unauthorized tampering.

After the expiry of the guarantee After the expiry of the guarantee repairs can be carried by the competent dealer or repair service against the payment of the ensuing costs.

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