BA123 - Bread maker ELTA - Free user manual and instructions

USER MANUAL BA123 ELTA

100 g 1/2 Päckchen 3/4 Päckchen 150 g 3/4 Päckchen 1 Päckchen Programm: VOLLKORN Programm: VOLLKORN

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3/4 Päckchen 3/4 Päckchen 1 Päckchen 1 Päckchen 1250 g (2,5 lb) 375 ml 750 g 1 Päckchen 1000 g (2 lb) 310 ml 625 g 3/4 Päckchen 310 ml 625 g 3/4 Päckchen 375 ml 750 g 1 Päckchen

BA123 PROFESSIONAL BAKING MACHINE

Dear customer, Please read these Operating Instructions through carefully before connecting your device to the mains, in order to avoid damage due to incorrect use. Please pay particular attention to the safety information. If you pass the device on to a third party, these Operating Instructions must also be handed over. DESIGN

Power cord with power plug Baking mould Kneading hook Drive shafts Handle Lid View window Operating panel Venting slots Measuring spoon Measuring beaker

• Never attempt to repair the appliance yourself. This could cause an electric shock.
• Do not allow the cord to hang over sharp edges and keep it well away from hot objects and naked flames. Remove the plug from the socket only by holding the plug.
• For extra protection it is possible to fit the electric household installation with a fault current breaker with a rated breaking current of not more than 30mA. Ask your electrician for advice.
• Make sure that there is no danger that the cord or extension cord may inadvertently be pulled or cause anyone to trip when in use.
• If an extension cord is used it must be suited to the power consumption of the appliance, otherwise overheating of the extension cord and/or plug may occur.
• Stand the appliance on a firm, level and heatproof surface away from naked flame (eg. a gas oven) and out of reach of children.
• This appliance is not suitable for commercial use nor for use in the open air.
• Never leave the appliance unattended while it is in use.
• Children cannot recognise the dangers involved in the incorrect use of electrical appliances. Therefore never allow children to use household appliances without supervision.
• Always remove the plug from the socket when the appliance is not in use and each time before it is cleaned.
• Danger! Nominal voltage is still present in the appliance as long as the appliance is connected to the mains socket.
• Switch off the unit before pulling out the mains plug.
• Never use the cord to carry the appliance.

SPECIAL SAFETY INSTRUCTIONS

• Incorrect operation and improper use can damage the appliance and cause injury to the user.
• The appliance may be used only for it’s intended purpose. No responsibility can be taken for any possible damage caused through incorrect use or improper handling.
• Before connecting the appliance to the power source, check that the current and power match those given on the rating plate.
• Do not put the appliance or the plug in water or any other liquid. However should the appliance accidentally fall into water, unplug the appliance immediately and have it checked by a qualified person before using it again. Non-observance could cause a fatal electric shock!
• Never attempt to open the housing yourself.
• Do not place any kind of object into the inside of the housing.
• Do not use the appliance with wet hands, on a damp floor or when the appliance itself is wet.
• Do not touch the plug with wet or damp hands.
• Check the cord and the plug regularly for any possible damage. If the cord or plug is damaged, it must be replaced by the manufacturer or a qualified person in order to avoid a hazard.
• Do not use the appliance if it is dropped or otherwise damaged or if the cord or plug are damaged. In the case of damage, take the appliance to an electrical repair shop for examination and repair if

• Please operate the automatic baking unit only after placing the baking mould filled with the ingredients in the unit. Operating without ingredients will cause the unit to overheat.
• Release the power plug from the socket before removing the mould from the unit.
• Use Caution! The baking mould becomes extremely hot. Always use oven mittens or pot holders while removing the mould from the unit. Let all metallic parts cool before touching them.
• Do not touch any moving parts!
• Do not move the unit, if it is filled with liquids.
• Clear a distance of 5 cm around the automatic baking unit while the it is in operation and until it has cooled. The outside of the unit becomes hot while in operation. The air emitting from the steam exhausts is very hot.
• The parts of the automatic baking unit must not be washed in the dishwasher and can only be washed by hand (refer to CLEANING AND CARE).
• Never leave the unit unattended during operation, even when set for Timer operation.
• Do not cover the unit while in operation.
• Never use the unit in the vicinity of easily inflammable materials. Combustion hazard!
• Do not remove foodstuff from the automatic baking unit, if it is still connected or if the power plug is still in the wall socket.
• Do not put bulky foodstuff, metal foils, packings or similar materials in the unit.

UNIT PERFORMANCE ABILITY

• You can use this automatic baking machine to: ⇒ Process ready-mix bread dough. The recipes are usually printed on or in the packing. ⇒ Bake bread by using the recipes offered with this unit. Bookshops stock special books on this topic. This automatic bread baking unit has facilities for the processing stages of kneading, processing and baking. ⇒ Knead dough (e.g. pasta, pastry or buns). ⇒ Cook jams and marmalades. ⇒ This automatic baking unit is suitable for making bread with a maximum weight of 1,250 g. Do not put in more than this quantity of material, including fluids, into the mould (2).

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ABOUT BREAD MAKERS

• The principal benefit of this bread maker is that all the kneading, rising and baking is performed within a space saving, self-contained unit. This bread maker will easily produce superb loaves time and time again provided the user follows the instructions and understands these few basic principles. ACCESSORIES

2 kneading blades (3) 1 measuring cup (11) 1 measuring spoon (10) The quantities of sugar, oil & other ingredients in these recipes are based upon this metric measuring spoon: large end 15 ml = tablespoon small end 5 ml = teaspoon

• The pan (2) must be properly inserted into the machine before the drive cogs can make contact with the kneading shafts. Next, insert the kneading blades (3), regardless of their direction. As you place the blades on to the kneading shaft, rotate them until they lock into place. CONTROLS
• START/STOP (12): Starts unit operation. To stop the unit part way through press and hold this button for 3 seconds. After which, the machine will reset to programme 1.
• FARBE (Colour) (13): Press to select crust colour: light, medium or dark. The arrow on the LCDdisplay (16) will point to the colour you have selected. NOTE: Crust colour is not available with the BREADMIX program (for readymade bread mixtures).
• GRÖßE (Size) (14): Select between 2 lb (approx. 1000 g) and 2.5 lb (approx. 1250 g) loaf size. The small arrow will move to indicate your current selection.
• AUSWAHL (Select) (15): Main selector control. Press to cycle through each programme.
• ZEIT (Time) (16): Time selection (increase)
• ZEIT (Time) (17): Time selection (decrease) THE PROGRAMMES
• STANDARD (Basic): This is the first programme displayed when the machine is switched on. This is a good, general-purpose programme for white or brown bread. Most recipes use this programme.
• KURZ (Short): Uses shorter steps to make bread in less time. NOTE: Loaf size is not available in this mode.
• FRANZÖSISCH (French): This setting is slightly longer than the STANDARD programme, due to the extra kneading and rising time required to give the loaf a ‘airy’ texture characteristic of French bread. NOTE: Loaf size cannot be altered in this mode.
• SCHNELL (Quick): This mode is similar to the KURZ programme (Short) in that the steps are shorter for a faster process time. NOTE: Loaf size cannot be altered in this mode. SCHNELL mode (Quick) is best for gluten-free recipes.
• VOLLKORN (Whole wheat): WHOLE WHEAT: This mode allows more time for the kneading and rising steps in order to obtain better results with the low gluten whole wheat/whole meal flour.
• KUCHEN (Cake): Programme for making cakes. Note: The crust colour control is available in this mode.
• TEIG (Dough): Performs all the steps of kneading and rising but omits the bake cycle. NOTE: Crust colour control and loaf size selection are not available.
• BACKEN (Bake): Stand-alone bake cycle. Good for sweet bread, baking pre-made dough etc.
• MARMELADE (Jam): Mixing and heating programme ideal for jam making.

• BROTMISCHUNG (Bread mixture): Programme specially designed for pre-packaged bread mixes. INGREDIENTS
• The most important part of the bread making process is the selection of quality ingredients. Just apply this simple rule: Best ingredients - best results, poor ingredients - poor results. For example: If quality yeast, flour and cold water were thrown together and mixed in an old bucket the mixture would still rise! Nothing the bread maker does will prevent the dough from rising. If your loaf does not rise it is unlikely that the bread maker is to blame. It is probably due to the ingredients. In order to save you time we have included information on each major element used in the making of bread.
• FLOUR: In bread making, the most important element in the flour is the protein gluten, which is the natural agent that gives the dough the ability to hold its shape and retain the carbon dioxide produced by the yeast. The term ‘strong flour’ means that it has a high gluten content. It has probably been milled from hard wheat and is lends well to bread making.
• BROWN FLOUR (or FARMHOUSE FLOUR): Brown flour contains about 85% of the wheat kernel. Much of the bran part of the wheat kernel has been removed. Loaves made with all brown flour tend to be smaller than white loaves due to the lower gluten content however there tends to be more flavour and texture to brown loaves. When buying this type of flour the strong, finely ground type will obtain better results from the bread maker.
• WHOLEMEAL or WHOLE-WHEAT FLOUR: This type of flour contains all of the original wheat kernel including the bran; the tough outer skin of the wheat which is an excellent source of fibre. As with the brown flour, you should specify a strong fine ground variety when using your bread maker. The bran in the wholemeal flour inhibits the release of gluten so wholemeal loaves tend to be smaller and more dense than white loaves.
• YEAST is the living organism that multiplies in the dough. It produces the carbon dioxide bubbles that make the dough rise. For bread making machines it is best to use the ‘Easy Blend’ dried yeast that comes in sachets. This yeast does not rely on sugar in order to ferment so it is easier to reduce the sugar content of your loaf without any adverse effects. Avoid yeast in tubs or tins as these tend to perform less well once opened. Sachet yeast is very sensitive to moisture so do not store partly used sachets for more than a day.
• SALT not only adds to the flavour of the bread, but it can also be used to slow down a particularly lively yeast.
• BUTTER (or fat) enhances the flavour and makes the loaf softer. Alternatives to butter are margarine or olive oil. Avoid low fat spreads as these may be as little as 40% fat and will not have the same effect.
• SUGAR adds to the flavour of the bread and helps to make the crust turn a darker shade of brown. Note: Most sachet yeasts do not rely on sugar to become active.
• WATER: Use soft water if possible but the bread maker will still produce quality bread with hard water. There is much debate on what temperature the water should be. The answer is simple. If the water feels cool to the touch then it’s fine. There is no need to warm the water first. If you’re worried the water may be too cold from the tap just leave it to sit for an hour in order to reach room temperature. Making the water warm could prematurely kill the yeast.
• OPTIONAL INGREDIENTS could mean anything from dried fruit, cheese, eggs, nuts or yoghurt to other cereals like rye flour, corn meal or any number of herbs and spices. There are a couple of things to consider for best results. Always be aware of the moisture content and adjust accordingly. Things like cheese, milk and fresh fruit contain quite a bit of water, which will determine the look of the finished loaf. In the beginning you might want to stick to dry substitutes like Parmesan cheese, dried milk or dried fruit. As you become more proficient with the machine you will instinctively know whether the dough looks too wet or too dry and can add flour or water accordingly during the process. Remember to consider the salt content of the ingredients you add. Salt can slow down the yeast.

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Finally, if the added ingredients are wet like yoghurt or powdered like dried herbs they can go into the mixture at the start of the process. For things like nuts or dried fruit there is a time during the process where the machine will beep to let you know it’s time to add these to the dough mixture. Refer to the TABLE so you know when to expect the beep.

• ENVIRONMENT: Last but not least is the environment in which the bread is made. The bread maker will work well in a wide range of temperatures but there could be a difference of 15% in loaf size between a very warm room and a very cold room. Do not place your bread maker in a draughty part of the house. The machine will offer some protection to the dough against draughts but it does have limitations. If the humidity in the room is high this too could affect the loaf. As a general rule, if the room is comfortable for you it will be comfortable for your bread maker.

• The program STANDARD is displayed: Baking time: 3:30 hrs. FARBE (Colour): Medium GRÖSSE (Size): 2 lb (1000 g)
• Select another program: Keep the AUSWAHL (Select) button (15) pressed, until the programme number of the desired operation lights up in the LCD display (18).
• Select the desired settings using the buttons GRÖSSE (Size) (14) and FARBE (Colour) (13) (refer to the section TABLES).
• You can now set the ZEIT (Time) function (see Using the Timer).
• Press the button START/STOP (12). The unit now begins to warm the dough to room temperature. Thereafter, the kneading hooks (3) begin to knead the dough.
• At this point, the selected programme engages. The time remaining for the selected programme is shown in the LCD display (18). The automatic bread baking unit now executes the various operations. Kneading, processing and baking, depending upon the selected programme.
• In the kneading process, the unit mixes the condiments for several minutes. It is quite normal for the unit to vibrate, and make a little noise, during the kneading process.
• Then the unit begins to process the dough. In this period, the yeast begins processing and the viewing window (7) may become lightly clouded during this time.
• If the unit emits some smoke, keep the cover (6) closed. Pull the power plug (1) from the socket. Under no circumstances should you wipe the rising dough in the unit with water. Smoke can be generated if dough rises over the edge of the mould (2) and touches the heating coil.
• To achieve the best baking results, do not, if possible, open the unit during operation. You can observe the baking progress through the viewing window (7).
• A signal is sounded after 1/3 of the time has passed, if you use one of these programs: STANDARD, KURZ (Short), FRANZÖSISCH (FRENCH), VOLLKORN (Whole Wheat), KUCHEN (Cake), TEIG (Dough) and BROTMISCHUNG (Bread mixture) (see the section TABLES). At this time add the optional ingredients to the bread, such as nuts etc. Open the lid (6) carefully, add the optional ingredients and close the lid (6). Please be careful of the rising steam!
• After the set program is over, the LCD display (18) shows 0:00. The bread is now fully baked.
• Pull the power plug (1) from the socket.
• Open the lid (6). Remove the baking mould (2) from the unit, using oven mittens. Caution: The baking mould (2) is very hot! Again, please mind the rising steam!
• Place the baking mould (2) on a heat-proof surface, never on a table top or plastic surface.
• Let the baking mould (2) cool for about 5 minutes in the unit, before removing the bread from the mould (2). After these 5 minutes remove the baking mould (2) from the unit. Shake lightly to release the bread.
• The unit will keep the baked bread hot for one hour, if it is not removed after 5 minutes.
• If the kneading hooks (3) are still stuck in the bread, you can remove them using a blunt object. Please always use a wooden object, so as not to damage the non-stick coating on the kneading hooks (3).
• After about 30 minutes of cooling, the bread may become distorted.

STORING YOUR BREAD

• Homemade bread contains no artificial preservatives. However, if you store the bread in a clean, air-tight container placed in the refrigerator it should keep for 5-7 days. Bread is also good to freeze, but allow finished loaves to cool before placing into a polythene bag and storing in the freezer.

YOUR FIRST LOAF

• The following recipe is for a simple white loaf. Even if you do not usually eat white bread we strongly recommend you make this your first loaf because it is relatively easy to make.
• Follow the steps in the exact order shown on the next page. For a 1000 g / 2 lb loaf you will need the following ingredients: Water 310 ml Strong white bread flour 560 g Sugar 2 tablespoons Butter or margarine 2 tablespoons Salt 2 tablespoons Yeast (sachet type) 2 1/2 tablespoons (usually 1 1/2 7 g sachet) Hefe (Trockenhefe im Tütchen) 2 1/2 TL (normalerweise 1 1/2 7g-Tütchen)
• Use quality kitchen scales to measure the flour. Use the measuring cup (10) provided for the liquid or, if you prefer, any measuring beaker that’s calibrated in ml.

BEFORE STARTING FOR THE FIRST TIME

• Remove all packing material.
• Clean the unit before using it for the first time (see CLEANING AND CARE).
• There can be some slight smoke and/or smell when using it for the first time. Residues left over from the manufacturing process are being burned on the surface of the unit. OPERATION
• Remove the baking mould (2) from the unit with both hands. Attach the two kneading hooks (large and small) (3) to the drive shafts (4) on bottom of the baking mould (2). Please ensure that the kneading hooks (3) are latched in securely.
• Pour the condiments into the baking mould (2) (refer to the chapters INGREDIENTS and RECIPES). It is absolutely essential that the condiments are in the baking mould (2) before placing the baking mould (2) into the automatic baking unit. Otherwise, it will dirty the unit or damage the heating rods.
• Empty the condiments, in the sequence indicated above, into the baking mould (2). First fill in the fluid, then the flour. It is best to spread the sugar and salt around the edge of the flour. Make a small basin in the flour for yeast. Please see to it that the yeast does not come in contact with the salt or the fluid.
• Insert the baking mould (2) into the unit. Please ensure that it latches with a distinct clicking sound. Close the lid (6).
• Insert the power plug (1) into a suitable socket.

HOW TO USE THE TIMER

• The most common use for the timer is to make a loaf overnight in order for it to be ready in the morning. Once you have selected your desired programme, simply press the button ZEIT (Time increase) (16) or the button ZEIT (Time decrease) (17) on the control panel and the figure on the display will increase or decrease by 10 minutes. This way you can set programme to suit your needs. The important thing to keep in mind is that the amount of time the display reads is the time from pressing START/STOP (12) to when the loaf will be ready. For example: After selecting the required programme, keep pressing the ZEIT button (Time increase) (16) ZEIT button (Time decrease) (17) until the display reads 5:00. Then press START/STOP (12). It will now be 5 hours before the loaf is ready.

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If you press the ZEIT (Time increase) (16) - until the display reads 8:10 then the loaf will be ready in 8 hours and 10 minutes. You can press and hold the ZEIT (Time) (left/right) buttons to scroll quickly to your desired setting. You can set a maximum of 13 hours.

• NOTES: Once you have pressed START/STOP (12) you cannot alter the timer. If you need to reset the timer press START/STOP (12) button for 3 seconds and the machine will reset, after which you can re-select your programme and timer accordingly. Note: Do not do this if the process is past the first kneading. Do not use perishable ingredients like milk or eggs when using the delay timer as these will spoil whilst sitting in the bread pan (2). You cannot reduce the delayed time to less than the process time.

CLEANING AND CARE

• In addition to this, you must observe the safety instructions.
• Let the unit cool down completely before starting to clean it.
• If necessary, remove the baking mould (2) from the unit and remove the kneading hooks (3) from the drive shafts (4). The baking mould (2) and the kneading hooks (3) have a non-stick coating. This facilitates cleaning. The baking mould (2) and the kneading hooks (3) should be cleaned with a mild cleaning solution and warm water.
• Never use any abrasive cleaning agents, scouring aids or scratching sponges. If the kneading hooks (3) become encrusted or difficult to remove from the drive shafts (4), fill the baking mould (3) with hot water. After about 30 minutes, try again. Dry the parts well before putting them back into the unit.
• The baking mould (2) and the kneading hooks (3) should not be washed in the dishwasher.
• Do not place the baking mould into water. This might cause damage to the protection on the bottom of the mould.
• Wipe the baking compartment and container using a moist cloth and let dry completely.

FREQUENTLY ASKED QUESTIONS

• Q: The motor did not run when I pressed START/STOP (12). A: It's not supposed to. All the programmes start with a pre-heat step that ensures all the ingredients are at the right temperature before the process starts.
• Q: The machine beeped part way through the process. A: This is the signal to add optional ingredients like fruit or nuts. Some of the recipes call for extra ingredients. Refer to the appropriate recipe for more information.
• Q: I tried to make another loaf right after the first but the process wouldn't start. A: The machine must be allowed to cool thoroughly before another loaf can be made.

• Sunken loaves: Typically, what happens is the dough will rise very well then sinks just as the baking process starts. Most of the time, this is because the dough was not strong enough. Whilst the yeast is still producing gas a weak dough will maintain a good shape but once the yeast is killed by the baking process, the loaf can sink under it's own weight. The mixture is too wet causing weak dough. ⇒ Too much water/not enough flour. This will make the dough watery. The dough should be soft but firm. ⇒ Some brands may need some adjustment to the ingredients. Some types of flour absorb less water than others. In this case, add an extra 50 g of flour to make the dough thicker.
• The gas bubbles produced by the yeast are escaping! Dough without gluten is like water without soap; you cannot make bubbles. ⇒ The white flour brand you are using probably does not have sufficient gluten to make a decent dough.
• The yeast is dead or has gone off. ⇒ If you use warm water, the yeast may be exhausted before the rising process is complete. Tap water is usually fine. Be extra careful that the yeast does not come into contact with the water before the mixing process starts. This is particularly important when using the timer. ⇒ Check the “best before” date on the yeast sachet. If it is close to expiry it would be best to buy another. ⇒ Avoid using yeast from sachets that are already opened. Use a new sachet every time.
• The loaf did not rise! Many of the reasons why bread doesn't rise are outlined above. But first, let us eliminate the obvious: ⇒ Whole meal & brown loaves seldom rise as well as white. ⇒ You did put the yeast in didn't you? It's easy to forget. ⇒ A common error is mistaking teaspoons of salt for tablespoons. The yeast will not work well if you add too much salt. ⇒ Both the flour and the yeast must be in good condition. ⇒ The mixture may have been too dry. Add 1 tablespoon of water to the mixture if necessary. If you feel that the yeast should be increased then only add an extra 1 tsp – but not more.
• The loaf rose too high and stuck to the lid! ⇒ Usually caused by too much yeast, too much water or flour, or forgetting to add the salt. Salt keeps the yeast in check - without it the yeast can cause the loaf to over-rise.

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APPENDIX: TABLE ON BAKING PHASE TIMINGS

TECHNICAL DATA Power input: 230V~ 50Hz Power consumption: 1000 Watt Program number

GUARANTEE AND CUSTOMER SERVICE

Before delivery our devices are subjected to rigorous quality control. If, despite all care, damage has occurred during production or transportation, please return the device to your dealer. In addition to statutory legal rights, the purchaser has an option to claim under the terms of the following guarantee: For the purchased device we provide 2 years guarantee, commencing from the day of sale. During this period we will remedy all defects free of charge, which can be demonstrably attributed to material or manufacturing defects, by repair or exchange. Defects which arise due to improper handling of the device and malfunctions due to interventions and repairs by third parties or the fitting of non-original parts, are not covered by this guarantee. Program name Pre-heat:

STANDARD KURZ FRANZÖSISCH SCHNELL 1:52

2.0 lb /

2.5 lb /

1,250g 3:30 3:40 1:58 3:50 17 min 5 min 22 min 3 min 20 min Stirring: 3 min 3 min 3 min 3 min Knead 1 2 min 2 min 2 min 2 min 20 min Signal at 1:33 21 min Signal at 3:12 5 min Knead 2: Heat at 25ºC 13 min Signal at 2:57 (2lb) 3:04 (2,5lb) 1250 g (2.5 lb) 500 ml

1.5 teaspoons

1.5 teaspoons

200 g 500 g 1 packet

60 min 56 min 60 min

13 h 13 h 13 h 1000 g (2 lb) 375 ml 1 teaspoon 525 g 75 g 1 teaspoon 3/4 packet 1250 g (2.5 lb) 550 ml

1.5 teaspoons

1.5 teaspoons

1 packet Program: FRANZÖSISCH (French) or KURZ (Quick) (for quick baking) Nut and raisin bread Tip: Add the raisins and nuts after you hear the sound signal Loaf size 1000 g (2 lb) 1250 g (2.5 lb) Water or milk 275 ml 50 ml Margarine or butter 30 g 40 g Salt 1/4 teaspoon 3/4 teaspoon Sugar 1 tablespoon 2 tablespoons Bread flour 500 g 650 g Dry yeast 3/4 packet 1 packet Raisins 50 g 50 g Grated walnuts 40 g 60 g French white bread Loaf size Water Salt Bread flour Hard wheat semolina Sugar Dry yeast 11 min 13 min 62 min End 1000 g (2 lb) 350 ml 1 teaspoon 1 teaspoon 150 g 350 g 3/4 packet Program: STANDARD or KURZ (Quick) (for quick baking)

2.0 lb /

1,000 g White bread Loaf size Water Salt Sugar Hard wheat semolina Bread flour Yeast Program: STANDARD Italian white bread Loaf size Water Salt Vegetable oil Sugar Bread flour Corn semolina Dry yeast 1000 g (2 lb) 375 ml 1 teaspoon 1 tablespoon 1 teaspoon 475 g 100 g 3/4 packet 1250 g (2.5 lb) 570 ml

1.5 teaspoons

1.5 tablespoon

1.5 teaspoons

650 g 150 g 1 packet Program: STANDARD

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Poppy bread Tip: Before the last fermentation, open the lid briefly, apply water on the dough and then distribute the poppy. Press the poppy lightly with the hands. Wholemeal bread Loaf size Water Margarine or butter Salt Sugar Bread flour Wholemeal flour Dry yeast Loaf size Water Bread flour Corn semolina Sugar Salt Whole milled poppy Grated nutmeg Butter Grated Parmesan Dry yeast 1000 g (2 lb) 375 ml 500 g 75 g 1 teaspoon 1 teaspoon 75 g 1 pinch 15 g 1 tablespoon 3/4 packet 1250 g (2.5 lb) 570 ml 670 g 130 g

1.5 teaspoons

1.5 teaspoons

1.5 tablespoons

1 packet 1000 g (2 lb) 350 ml 25 g 1 teaspoon 1 teaspoon 150 g 375 g 3/4 packet 1250 g (2.5 lb) 500 ml 30 g

1.5 teaspoons

1.5 teaspoons

200 g 550 g 1 packet Raisin bread Tip: Add the raisins or other dry fruits after you hear the sound signal during the 2nd kneading phase. Loaf size 1000 g (2 lb) 1250 g (2.5 lb) Water 275 ml 350 ml Margarine or butter 30 g 40 g Salt 1/4 teaspoon 3/4 teaspoon Honey 1 teaspoon 2 teaspoons Bread flour 500 g 650 g Cinnamon 3/4 teaspoons 1 teaspoon Dry yeast 3/4 packet 1 packet Raisins/ dry fruits 75 g 100 g Program: KURZ (Short) Coarse grained bread Loaf size Water Salt Dry wheat sourdough Bread flour Sugar Dry yeast Program: KURZ (Short) Buttermilk bread Loaf size Buttermilk Salt Sugar Bread flour Dry yeast 1000 g (2 lb) 375 ml 1 teaspoon 1 teaspoon 500 g 3/4 packet 1250 g (2.5 lb) 550 ml

1.5 teaspoons

1.5 teaspoons

760 g 1 packet 1000 g (2 lb) 275 ml 25 g 1 teaspoon 1 teaspoon 500 g 3/4 packet 1000 g (2 lb) 300 ml 1 teaspoon 25 g 500 g 1 teaspoon 3/4 packet 1250 g (2.5 lb) 450 ml

1.5 teaspoons

1.5 teaspoons

1 packet Program: FRANZÖSISCH (French) Tip: The sourdough improves the finish, freshness and taste of the dough. It is milder than rye sourdough. Onion bread Loaf size Water Salt Sugar Roasted onions Bread flour Dry yeast Program: FRANZÖSISCH (French) Coarse white bread Loaf size Milk Margarine or butter Salt Sugar Bread flour Dry yeast 1250 g (2.5 lb) 500 ml 35 g

1.5 teaspoons

1.5 teaspoons

380 g 380 g 1 packet Program: STANDARD Program: KURZ (Short) Oat bread Loaf size Water Margarine or butter Salt Brown sugar Oat flakes Bread flour Dry yeast 1000 g (2 lb) 350 ml 25 g 1 teaspoon 1 teaspoon 270 g 270 g 3/4 packet 1250 g (2.5 lb) 350 ml 30 g

1.5 teaspoons

1.5 teaspoons

650 g 1 packet 1000 g (2 lb) 350 ml 1 teaspoon 1 teaspoon 50 g 540 g 3/4 packet 1250 g (2.5 lb) 500 ml

1.5 teaspoons

1 teaspoon 75 g 760 g 1 packet

Sweet bread Loaf size Fresh milk Margarine or butter Eggs Salt Honey Bread flour Dry yeast

1000 g (2 lb) 275 ml 25 g 1 teaspoon 2 tablespoons 500 g 3/4 packet Coarse grained brown bread Tip: The spices can be added either full or stomped. Before the last fermentation, open the lid briefly. Moisten the dough with water and add oats or millet. Compress lightly with the hands. 1250 g (2.5 lb) 400 ml 35 g

1.5 teaspoons

3 tablespoons 700 g 1 packet Loaf size Water Rye flour Wheat wholemeal Spelt flour Beet treacle Pimento grain Coriander Grated nutmeg Dried sourdough Dry yeast Program: SCHNELL (Quick) Potato bread Loaf size Margarine or butter Eggs Mashed cooked potatoes Salt Sugar Bread flour Dry yeast 1000 g (2 lb) 25 g

1250 g (2.5 lb) 35 g

150 g 1 teaspoon 1 teaspoon 630 g 1 packet 200 g

1.5 teaspoons

1.5 teaspoons

1.5 packets

Rye bread Loaf size Water Dried sourdough Salt Rye malt Rye flour Bread flour Yeast 1000 g (2 lb) 1/4 packet 350 ml 1/4 teaspoon 1 teaspoon 250 g 250 g 1 packet 1250 g (2.5 lb) 3/4 packet 450 ml 1 teaspoon

1.5 teaspoons

1.5 packets

1000 g (2 lb) 350 ml 1/4 packet 1 teaspoon 10 g 300 g 200 g 1 packet 1250 g (2.5 lb) 450 ml 3/4 packet

1.5 teaspoons

1.5 packets

Program: VOLLKORN (Whole wheat) Apple walnut bread Eggs Milk Oil Sugar Granny Smith apples peeled and chafed Hacked walnuts Flour Sodium bicarbonate Baking powder Salt Nutmeg Cinnamon Program: STANDARD Dried sourdough is concentrated and is available in 15 g packing. White Graham bread Loaf size Water Salt Butter or Margarine Honey Vinegar Wheat wholemeal Dry yeast 1250 g (2.5 lb) 450 ml 220 g 220 g 220 g

1.5 teaspoons

1.5 teaspoons

1.5 teaspoons

2 pinches 3/4 packet 1 packet Program: STANDARD Program: SCHNELL (Quick) Sourdough bread Loaf size Dried sourdough Water Bread spices Salt Rye flour Bread flour Dry yeast 1000 g (2 lb) 350 ml 170 g 170 g 170 g 1 teaspoon 1/4 teaspoon 1/4 teaspoon 1 pinch 1/4 packet 3/4 packet 1000 g (2 lb) 350 ml 1 teaspoon 25 g 1 teaspoon 3/4 teaspoon 500 g 1 packet 1250 g (2.5 lb) 550 ml 1 teaspoon 30 g

1.5 teaspoons

1 teaspoon 700 g 1,5 packet

40 ml 4 tablespoons 1 cup 2 cups 1 cup 380 g 1 teaspoon 1 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon Program: SCHNELL (Quick) Irish soda bread Buttermilk Eggs Cumin Flour Sugar Sodium bicarbonate Salt Raisins Program: VOLLKORN (Whole wheat) 370 ml 1 teaspoon 500 g 1/4 cup 1 tablespoon 1/4 teaspoon 1 cup Program: KURZ (Short)

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Banana nut bread Milk Oil Bananas peeled and mashed Eggs Sugar Dark brown sugar Hacked walnuts Flour Sodium bicarbonate Salt Maple wholemeal bread Loaf size Margarine or butter Maple syrup Bread flour Dry yeast 250 ml 4 teaspoons 2 cups 1/4 cup 1/4 cup 1 cup 380 g 2 teaspoons 2 teaspoons 250 ml 1/3 teaspoon 1/4 cup 1 teaspoon 300 g 120 g 5 teaspoons 1250 g (2.5 lb) 700 ml 50 g 2 teaspoons 2 teaspoons 2 teaspoons 750 g 300 g 1 packet Cereal bread Loaf size Water Wheat wholemeal Rye wholemeal flour Coarse ground rye Unripe ground spelt Ground buckwheat Sunflower seeds Pumpkin seeds Linseed Sesame Salt Honey Dried sourdough Dry yeast Bavarian wholemeal bread Tip: Instead of cumin, you can also use 1/4 teaspoonfuls (5 g) of coriander, fennel or anise. 1000 g (2 lb) 300 ml 400 g 125 g 1 teaspoon 1 teaspoon 1250 g (2.5 lb) 360 ml 570 g 150 g

1.5 teaspoons

2 teaspoons 100 g 1/4 packet 3/4 packet 150 g 3/4 packet 1 packet 1000 g (2 lb) 350 ml 30 g 1 teaspoon 1 teaspoon 1 teaspoon 75 g 50 g 1 tablespoon 400 g 3/4 packet 1250 g (2.5 lb) 500 ml 40 g 1,5 teaspoons

1.5 teaspoons

1.5 teaspoons

1.5 tablespoons

650 g 1 packet Program: VOLLKORN (Whole wheat) Program: VOLLKORN (Whole wheat) Loaf size Water Wheat wholemeal Rye wholemeal flour Salt Sugar Medium size potatoes cooked and mashed Dried sourdough Dry yeast 1250 g (2.5 lb) 300 ml 200 g

1.5 teaspoons

1.5 teaspoons

1 tablespoon 700 g 1 packet Pollard bread Loaf size Water Margarine or butter Salz Salt Sugar Wheat pollard Wheat germinal Wheat germinal Wheat wholemeal Dry yeast WHOLEMEAL BREADS 1000 g (2 lb) 500 ml 30 g

1.5 teaspoons

1.5 teaspoons

1.5 teaspoons

550 g 200 g 3/4 packet Yoghurt wholemeal bread Loaf size 1000 g (2 lb) Water or milk 250 ml Yogurt 150 g Salt 1 teaspoon Sugar 1 teaspoon Vinegar 3/4 tablespoon Wheat wholemeal 500 g Dry yeast 3/4 packet Program: STANDARD Program: KURZ (Short) Seven grain bread Loaf size Water Margarine or butter Salt Sugar Vinegar Wholemeal flour 7-grain flakes Dry yeast 1250 g (2.5 lb)

1.5 teaspoons

2 teaspoons 260 g 1 packet Program: STANDARD Program: KURZ (Short) Corn bread Milk Eggs Oil Sugar Salt Flour Corn flour Baking powder 1000 g (2 lb) 1 teaspoon

1.5 teaspoons

540 g 3/4 packet 1000 g (2 lb) 450 ml 175 g 175 g 50 g 50 g 50 g 35 g 35 g 1 tablespoon 1 tablespoon 1 teaspoon 1 teaspoon 1/4 packet 1 packet 1250 g (2.5 lb) 650 ml 250 g 250 g 70 g 70 g 70 g 50 g 50 g

1.5 tablespoons

1.5 tablespoons

1.5 teaspoons

1.5 teaspoons

1.5 packets

Program: VOLLKORN (Whole wheat) Program: VOLLKORN (Whole wheat)

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Spelt (German wheat) bread Tip: Open the lid of the appliance briefly before the last fermentation. Moisten the salt bread with hot water, spread the spelt or oat flakes and press the cumin lightly with the hand. Beer bread Loaf size Water Beer Wheat wholemeal Buckwheat flour Spelt wholemeal flour Salt Sesame Black malt (Barley malt) Dry yeast Dried sourdough Loaf size Buttermilk Spelt wholemeal flour Rye wholemeal flour Coarse ground spelt Sunflower seeds Salt Sugar Dried sourdough Dry yeast 1000 g (2 lb) 400 ml 230 g 180 g 180 g 75 g 1 teaspoon 1 teaspoon 1 packet 3/4 packet 1250 g (2.5 lb) 500 ml 280 g 230 g 180 g 100 g

1.5 teaspoons

1.5 teaspoons

1000 g (2 lb) 200 ml 200 ml 230 g 180 g 180 g 1 teaspoon 50 g

3/4 packet 3/4 packet 1 packet 1 packet 1 packet Program: STANDARD Program: STANDARD 100% wheat bread Loaf size Water Salt Honey Wheat wholemeal Dry yeast

DIFFERENT BAKERY DELIGHTS

1000 g (2 lb) 350 ml 1 teaspoon 1 teaspoon 540 g 3/4 packet Colourful breakfast bread Tip: The crisp Muesli can be replaced by chocolate Muesli or any other Muesli. Loaf size 1000 g (2 lb) 1250 g (2.5 lb) Milk 250 ml 330 ml Bread flour 425 g 570 g Sugar

1.5 tablespoon 2 tablespoon

1.5 teaspoons

Dried and rough cut plums 15 g 20 g Crisp Muesli 50 g 75 g Cocoa flakes < 3/4 tablespoon < 1 tablespoon Butter 25 g 35 g Dry yeast 3/4 packet 1 packet 1250 g (2.5 lb) 500 ml

1.5 teaspoons

2 teaspoons 760 g 1 packet Program: VOLLKORN (Whole wheat) Brown bread Loaf size Water Rye wholemeal flour Wheat wholemeal Black malt (Barley malt)* Salt Sunflower seeds Dark beet treacle Dry yeast 1000 g (2 lb) 400 ml 180 g 230 g 10 g 1 teaspoon 75 g 3/4 packet 3/4 packet 15 g

1.5 teaspoons

100 g 1 packet 1 packet Program: SCHNELL (Quick) Rum, raisin and nut bread Loaf size 1000 g (2 lb) Milk or water 280 ml Rum 40% 1 tablespoon Butter 30 g Wheat wholemeal 500 g Fig honey 2 tablespoons Salt 1 teaspoons Whole walnut seeds* 40 g Schwartau rum raisins* 50 g Dry yeast 3/4 packet Program: VOLLKORN (Whole wheat)

• Gives a dark colour to the inside of the bread. Pure wheat wholemeal bread Loaf size 1000 g (2 lb) Water 350 ml Salt 1 teaspoons Vegetable oil 1 tablespoon Honey 3/4 teaspoon Beet treacle 3/4 teaspoon Wheat wholemeal 500 g Real wheat gluten 3/4 tablespoon Dry yeast 3/4 packet 1250 g (2.5 lb) 550 ml

1.5 teaspoons

1 tablespoon 1 teaspoon 1 teaspoon 760 g 1 tablespoon 1 packet 1250 g (2.5 lb) 350 ml 1 tablespoon 40 g 650 g 3 tablespoons

1.5 teaspoons

60 g 75 g 1 packet Program: SCHNELL (Quick)

• Add these condiments after the first audible signal. Program: VOLLKORN (Whole wheat)

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Yoghurt bread Loaf size Water or milk Yogurt Salt Sugar Bread flour Dry yeast

1000 g (2 lb) 250 ml 150 g 1 teaspoon 1 teaspoon 500 g 3/4 packet Herb bread Loaf size Buttermilk Salt Butter Sugar Bread flour Fresh, small cut parsley or other mixed herbs Dry yeast 1250 g (2.5 lb) 300 ml 200 g

1.5 teaspoons

1.5 teaspoons

700 g 1 packet Program: STANDARD French honey bread Loaf size Water Salt Olive oil Honey Bread flour Hard wheat flour Dry yeast 1000 g (2 lb) 325 ml 1 teaspoons 2 tablespoon

1.5 tablespoon

450 g 75 g 3/4 packet 1250 g (2.5 lb) 450 ml

1.5 teaspoons

1.5 tablespoon

3/4 tablespoon 600 g 100 g 1 packet 1000 g (2 lb) 200 ml 30 g 1 teaspoons 1 teaspoons 125 g 500 g 3/4 packet 1250 g (2.5 lb) 550 ml

1.5 teaspoons

1.5 teaspoons

1.5 tablespoons 2 tablespoons

3/4 packet 1 packet Program: STANDARD Rice bread Cook the rice in heavily salted water and let it cool in the water. Preserve the cooking water and use as described below. Tip: You can also use milk instead of the rice water. You can add 2-3 tablespoons of raisins and 1 teaspoon of cinnamon. You cannot bake a large bread loaf, as the bread then becomes sticky. Loaf size 1000 g (2 lb) 1250 g (2.5 lb) Rice water 300 ml 350 ml Bread flour 540 g 650 g Round rice grains Raw weight 50 g 75 g Sugar 2 teaspoons 3 teaspoons Dry yeast 3/4 packet 1 packet Program: SCHNELL (Quick) Fresh cheese bread Loaf size Water or milk Margarine or butter Whole eggs Salt Sugar Grainy fresh cheese Bread flour Dry yeast 1000 g (2 lb) 375 ml 1 teaspoon 10 g 1 teaspoons 500 g 1250 g (2.5 lb) 300 ml 40 g

1.5 teaspoons

1.5 teaspoons

200 g 700 g 1 packet Program: STANDARD Amaretto bread Tip: Instead of almond leaves, you can also use grated almonds. The amaretto can be replaced by milk or water. Loaf size 1000 g (2 lb) 1250 g (2.5 lb) Milk or water 200 ml 250 ml Amaretto 75 ml 100 ml Bread flour 500 g 650 g Sugar 1 tablespoon 2 tablespoon Salt 1/4 teaspoon 3/4 teaspoon Butter 30 g 40 g Almond leaves 75 g 100 g Dry yeast 3/4 packet 1 packet Program: SCHNELL (Quick) Carrot bread Loaf size Water Butter Bread flour Thinly sliced carrots* Salt Sugar Dry yeast 1000 g (2 lb) 275 ml 25 g 500 g 60 g 1 teaspoon 1 teaspoon 3/4 packet 1250 g (2.5 lb) 350 ml 30 g 650 g 90 g

1.5 teaspoons

1.5 teaspoons

• You can also make carrot juice and add the above-mentioned quantity of the marrow. Program: STANDARD Egg bread Tip: Beat the eggs in a measuring beaker, till you get the desired quantity. Bake the bread immediately and consume fresh. Loaf size 1000 g (2 lb) 1250 g (2.5 lb) Water 375 ml 550 ml Bread flour 525 g 700 g Salt 1 teaspoon

1.5 teaspoons

1.5 teaspoons

Sunflower seeds 35 g 50 g Dry yeast 3/4 packet 1 packet Program: STANDARD

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Sunflower seed bread Tip: Add the sunflower seeds after the first audible signal. You can also use pumpkin seeds. If the seeds are roasted briefly, the taste is sharper. Loaf size 1000 g (2 lb) 1250 g (2.5 lb) Water 375 ml 550 ml Butter 30 g 40 g Bread flour 525 g 700 g Salt 1 teaspoon

1.5 teaspoons

1.5 teaspoons

Sunflower seeds 35 g 50 g Dry yeast 3/4 packet 1 packet Herb bread Loaf size Water Dried sourdough Bread flour Salt Sugar Coriander Fennel Anise Dry yeast Fig walnut bread Tip: If fresh walnuts are used with their seed skin still soft, the bread tastes slightly bitter, but very tasty and goes beautifully with new wine. 1000 g (2 lb) 350 ml 260 g 400 g 1 teaspoon 50 g 50 g

1.5 teaspoons

3/4 packet 60 g 60 g 2 teaspoons 1 packet Program: STANDARD French herb bread Tip: The quantity of the cloves of garlic can be increased four times, if it is cut in strips and then fried in butter till slightly brown. When cooled, you can them to other condiments. The taste is then better. You can also use herbal salt instead of salt. Loaf size 1000 g (2 lb) 1250 g (2.5 lb) Water 350 ml 480 ml Bread flour 525 g 700 g Hard wheat flour 75 g 100 g Sugar 1 teaspoon

1.5 teaspoons

1.5 teaspoons

Cut parsley, dill and cress

1.5 tablespoons 2 tablespoons

Pressed cloves of garlic 2 units 3 units Butter 15 g 20 g Dry yeast 1 packet

1.5 packets

Program: SCHNELL (Quick) Wedding bread Tip: If the timer indicator shows 1:30, take a small earthen pot of about 5 cm diameter and make a small hole in the centre of the bread. Then bake the bread. The small hole can be filled with salt after baking. This is an original present for a wedding, on moving in or other occasions. Loaf size Buttermilk Water Rye flour Rye wholemeal flour Bread flour Sugar Dried sourdough Dry yeast 1250 g (2.5 lb) 450 ml 3/4 packet 660 g

1.5 teaspoons

1.5 teaspoons

3/4 teaspoon 3/4 teaspoon 3/4 teaspoon

1.5 packet

Program: STANDARD Program: STANDARD Loaf size Water Bread flour Rye flour Salt Fine cut dried figs Hacked walnuts Honey Dry yeast 1000 g (2 lb) 350 ml 1/2 packet 500 g 1 teaspoon 1 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1 packet 1000 g (2 lb) 250 ml 150 ml 175 g 175 g 225 g 1 teaspoon 3/4 packet 1 packet 1250 g (2.5 lb) 330 ml 200 ml 240 g 240 g 300 g

1.5 teaspoons

1.5 packets

Pepper almond bread Tip: this party bread tasted better with fresh cheese. It is much lighter. If you want it to be more firm, use only half the amount of yeast. Loaf size 1000 g (2 lb) 1250 g (2.5 lb) Water 325 ml 450 ml Bread flour 500 g 700 g Salt 1 teaspoon

1.5 teaspoons

1.5 teaspoons

Butter 15 g 20 g Roasted almond leaves 75 g 100 g Green pepper grains 1 tablespoon 1 tablespoon Dry yeast 1 packet

1.5 packets

Program: STANDARD Program: STANDARD Corn bread Tip: This dough is eminently suited for buns. Use the SCHNELL (Quick) or TEIG (Dough) program to make buns. Bake in oven. Loaf size 1000 g (2 lb) 1250 g (2.5 lb) Water 300 ml 400 ml Butter 25 g 30 g Bread flour 540 g 700 g Grain semolina 60 g 80 g Cut sour apples with peel

Dry yeast 3/4 packet 1 packet Program: STANDARD

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Pumpkin bread Loaf size Pumpkin purée* Bread flour Salt Sugar Butter Pumpkin seeds Dry yeast

1000 g (2 lb) 300 ml 500 g 1 teaspoon 1 teaspoon 25 g 50 g 3/4 packet Zucchini bread Tip: This bread is particularly tasty, when eaten hot with a little olive oil. Loaf size 1000 g (2 lb) 1250 g (2.5 lb) Water 50 g 75 g Bread flour 500 g 750 g Fine cut raw zucchini 300 g 450 g Salt 1 teaspoon

1.5 teaspoons

1.5 teaspoons

Dry yeast 3/4 packet 1 packet Program: STANDARD 1250 g (2.5 lb) 400 ml 650 g

1.5 teaspoons

1.5 teaspoons

30 g 100 g 1 packet Program: STANDARD

• Make the pumpkin purée from sweet and sour marinated pumpkins. Use the indicated quantity. Franconia ham bread Tip: You can select in the TEIG (DOUGH) program if you want to make a bread dough or bun. Anoint with flour and bake in baking oven at 200°C. Loaf size 1000 g (2 lb) 1250 g (2.5 lb) Buttermilk 350 ml 450 ml Rye flour 300 g 400 g Bread flour 200 g 260 g Salt 1 teaspoon

1.5 teaspoons

Fine cut streaky ham 75 g 100 g Dried sourdough 1/4 packet 3/4 packet Dry yeast 1 packet 1,5 packet Anchovy bread Tip: Instead of the apple, you can also use an equal amount of fine cut gherkins. The bread is particularly tasty, when served with herb butter. It is a special surprise at every bread buffet. Loaf size 1000 g (2 lb) Water 325 ml Wheat wholemeal 500 g Wheat wholemeal 75 g Fine cut anchovy filets Red apple with peel, cored and cut in slices Olive oil

1.5 tablespoons

Dry yeast 1 packet 1250 g (2.5 lb) 440 ml 700 g 100 g 1,5 2 tablespoons

1.5 packets

BREAD RECIPES WITH BAKING MIXES

Unless otherwise indicated by the bake mix maker, use the EXPRESS program when you bake mixes. Program: EXPRESS Vine dresser bread Loaf size Water Dry white wine Wheat wholemeal Rye wholemeal flour Salt Brown sugar Lard Soft and small cut vine leaves Fine cut leek Rough cut walnuts Dried sourdough Dry yeast 1000 g (2 lb) 150 ml 150 ml 400 g 125 g 1 teaspoon 1 teaspoon 20 g 1250 g (2.5 lb) 150 ml 180 ml 570 g 150 g

1.5 teaspoons

1.5 teaspoons

30 g 1 tablespoon 1 tablespoon 2 tablespoons 1/4 packet 3/4 packet 2 tablespoons 2 tablespoons 3 tablespoons 3/4 packet 1 packet Ciabatta Tip: You can make the dough using the TEIG (DOUGH) program. Make buns and then bake them. Loaf size Lukewarm water Ciabatta bake mix Dry yeast 1000 g (2 lb) 375 ml 1 tablespoon 1 teaspoon 1 teaspoon 3/4 teaspoon

2.5 tablespoons

100 g 475 g 3/4 packet 1250 g (2.5 lb) 375 ml 750 g 1 packet Program: BROTMISCHUNG (BREADMIX) Sour bread Loaf size Lukewarm water Dried bake mix Dry yeast 1000 g (2 lb) 375 ml 600 g 1 packet Program: VOLLKORN (Whole wheat) Pizza bread Loaf size Water Olive oil Salt Sugar Oregano Parmesan Grain semolina Bread flour Dry yeast 1000 g (2 lb) 310 ml 625 g 3/4 packet Rye wholemeal bread Loaf size Lukewarm water Rye wholemeal Bake mix Dry yeast 1250 g (2.5 lb) 570 ml 1 tablespoon

1.5 teaspoons

1.5 teaspoons

3.5 tablespoons

150 g 650 g 1 packet 1000 g (2 lb) 425 ml 1250 g (2.5 lb) 550 ml 600 g 1 packet 750 g

1.5 packets

Coarse brown bread Loaf size Lukewarm water Coarse brown bread Bake mix Dry yeast

1000 g (2 lb) 375 ml 1250 g (2.5 lb) 450 ml 600 g 1 packet 750 g

1.5 packets

Holiday bread Loaf size Water Milk Oil Salt Sugar Bread flour Hacked walnuts Candied fruits Dry yeast Program: BROTMISCHUNG (BREADMIX) Fine plaited pigtail Loaf size Lukewarm water or milk Ciabatta bake mix Dry yeast 1000 g (2 lb) 310 ml 625 g 3/4 packet 1250 g (2.5 lb) 375 ml 750 g 1 packet 1000 g (2 lb) 190 ml 5 tablespoons 5 tablespoons 2 teaspoons 1 teaspoons 500 g 3/4 packet 1250 g (2.5 lb) 220 ml 6 tablespoons 6 tablespoons

2.5 teaspoons

1.5 teaspoons

620 g 3/4 packet 60 g 60 g 75 g 75 g Sandwich bread Loaf size Water Margarine or butter Salt Milk powder Sugar Bread flour Dry yeast 1000 g (2 lb) 210 ml 3 tablespoons 3 tablespoons 2 teaspoons 460 g 75 g 3/4 packet 1250 g (2.5 lb) 460 ml

2.5 tablespoons

2.5 teaspoons

2.5 teaspoons

5 tablespoons 620 g 3/4 packet Wholemeal Sandwich bread Loaf size 1000 g (2 lb) Water 450 ml Wheal wholemeal bread 500 g Milk powder 2 tablespoons Salt 2 teaspoons Margarine or butter 2 tablespoons Honey 3 tablespoons Dry yeast 3/4 packet 1250 g (2.5 lb) 450 ml 4 tablespoons

1.5 teaspoons

1.5 tablespoons

2.5 teaspoons

580 g 3/4 packet 1250 g (2.5 lb) 570 ml 620 g

2.5 tablespoons

2.5 teaspoons

2.5 tablespoons

4 tablespoons 3/4 packet

PREPARATION OF THE DOUGH

Dough can be prepared by using the TEIG (DOUGH) program in the bread baking machine. You can then continue to work with the dough and bake it in the oven. Add the condiments during the 2nd kneading phase, when the sound signal goes off. There is no difference in the baking stages in the dough program. We indicate the quantities that can be prepared. Program: KURZ (SHORT) Very sweet bread Loaf size Water Eggs Oil Sugar Salt Bread flour Raisins Dry yeast 1000 g (2 lb) 340 ml 2 tablespoons 2 teaspoons 2 teaspoons 4 tablespoons 500 g 3/4 packet Program: KURZ (SHORT) Cinnamon raisin nut bread Loaf size 1000 g (2 lb) Water 330 ml Oil 3 tablespoons Cinnamon 1 teaspoon Dark brown sugar 1 1/3 tablespoon Raisins 80 g Nuts 80 g Salt 2 teaspoons Bread flour 460 g Dry yeast 3/4 packet 1250 g (2.5 lb) 180 ml 300 ml 4 tablespoons 3 teaspoons 6 tablespoons 580 g 110 g 110 g 3/4 packet Program: KURZ (SHORT) Program: SCHNELL (QUICK) Berry walnut bread Loaf size Milk Eggs Butter oil Sugar Salt Citrus peel Bread flour Dry yeast Dried berries or cherries Hacked walnuts 1000 g (2 lb) 150 ml 230 ml 3 tablespoons

2.5 teaspoons

5 tablespoons 460 g 80 g 80 g 3/4 packet French baguette Dough size Water Dried sourdough Salt Sugar Bread flour Hard wheat flour Dry yeast 1250 g (2.5 lb) 270 ml 4 tablespoons 4 tablespoons

2.5 teaspoons

580 g 100 g 3/4 packet NORMAL 375 ml 25 g 1 teaspoon 1 teaspoon 552 g 75 g 3/4 packet LARGE 550 ml 50 g 1/4 teaspoon 1/4 teaspoon 700 g 100 g 1 packet Program: TEIG (DOUGH) When the dough is ready, split it into 2-4 parts and form long bars. Let them rest for 30-40 minutes. Make a series of slanting cuts on the surface and bake the bread in the oven. Program: KURZ (SHORT)

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Wholemeal pizza Christmas fruit cakes Condiments for a Christmas fruit cake Weight 100 g Milk 125 ml Butter cream 125 g Eggs Rum 3 tablespoons Bread flour 500 g Sugar 100 g Candied citrus peel 50 g Candied orange peel 25 g Raisins 100 g Salt 1 pinch Cinnamon 2 pinches Dry yeast 2 packets Dough size Water Salt Olive oil Wheat wholemeal Wheat grains Dry yeast NORMAL 150 ml 1/4 teaspoon 2 tablespoons 300 g 1 tablespoon 1/4 packet LARGE 225 ml 1 teaspoon 3 tablespoons 450 g

1.5 tablespoons

3/4 packet Program: TEIG (DOUGH) Spread the dough and form rounds. Let them rest for 10 minutes. Spread pizza sauce and the condiments on the dough. Bake for 20 minutes. Coffee cakes Dough size Milk Salt Egg yellow Butter or Margarine Bread flour Sugar Dry yeast NORMAL 170 ml 1/4 teaspoon

350 g 35 g 1/4 packet LARGE 225 ml 1/4 teaspoon 20 g 450 g 50 g 3/4 packet Program: TEIG (DOUGH) Take the dough out of the container and put it in a fruit cake mould. Bake at 180°C (160°C in a circulation oven) for 1 hour -1 hour 15 minutes. Brioche Condiments for Eggs Fill with water or milk, up to Butter or Margarine Salt Sugar Bread flour Dry yeast Program: TEIG (DOUGH) Take the dough out from the container and knead it. Make a round or angular shape and add the fillings given below: Melted butter 2 tablespoons Sugar 75 g Ground cinnamon 1 teaspoon Grated nuts 60 g Overglaze as much as desired 3 tablespoons 100 g

1.5 teaspoons

225 ml 55 g 1/4 teaspoon 40 g 400 g 3/4 packet 300 ml 75 g 3/4 teaspoon 50 g 540 g 1 packet Program: TEIG (DOUGH) Take the dough out from the container, knead and divide it. Make a small and a large ball out of each part. Put the large balls in a greased brioche mould. Place the small balls on them. Let it ferment till the volume has doubled. Mix an egg with a little sugar and paint the brioches and then bake. Spread the butter on the dough. Mix sugar, cinnamon and nuts in a bowl and spread on the butter. Let the dough rest in a warm place for 30 minutes and then bake. Croissants Dough size Eggs Fill with milk or water up to Butter Salt Sugar Bread flour Dry yeast Pretzel Dough size NORMAL LARGE Water 200 ml 300 ml Salt 1/4 teaspoon 1/4 teaspoon Bread flour 360 g 540 g Sugar 1/4 teaspoon 3/4 teaspoon Dry yeast 1/4 packet 3/4 packet 1 egg beaten lightly Coarse grained salt for spreading. Put all condiments except the egg and coarse grained salt in the container. 14 units 225 ml 60 g 1 teaspoon 2 tablespoons 400 g 3/4 packet Program: TEIG (DOUGH) When you hear the audible signal and the indicator shows 0:00, press the START/STOP button. Preheat the oven to 230°C. Divide the dough in parts and form a long thin roll with each part. Form the pretzels and place on a greased backing paper. Then paint with the beaten egg and then spread salt. Bake the pretzel at 200°C for 12-15 minutes in preheated oven. Take the dough out of the container, knead it, then let it rest and knead once more. Cover the dough and place it in the refrigerator for 30 minutes. Form a rectangle with the dough and spread melted butter on it (not on the edges). Fold the dough three times (like a letter). Repeat this process three times. Place the dough in a plastic bag and place it in the refrigerator for at least 1 hour or overnight. Roll the dough into a rectangle and cut it into 9 (18) squares. Cut each square diagonally.

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Yeast rolls Rolls Milk Salt Water Butter Whole egg Bread flour Sugar Dry yeast

MARMALADE 9 pieces 100 ml 3/4 teaspoon 30 ml 30 g 350 g

1.5 tablespoons

1/4 packet 12 pieces 200 ml 1 teaspoon 45 ml 45 g 1+1 yellow of the egg 450 g 2 tablespoons 3/4 packet It is easy to make marmalades with the bread baking machine. Wash fresh, ripe fruits. Peel apples, pears, peaches and other fruits with hard peels. Always use the exact amounts mentioned, as these are matched specially for the marmalade program. Otherwise the marmalade can boil too early or overcook. Weigh the fruits and cut into small pieces (max. 1 cm). Add 2:1 gelatinized sugar into the indicated quantity. Never add normal sugar or 1:1 gelatinised sugar, as then the marmalade is not thick enough. Mix the fruits with the sugar and start the program. The program runs fully automatically. The audible signal goes off after 1 hour 20 minutes and the marmalade can be filled in glasses. Close the glasses tightly. Strawberry jam Washed and cleaned fresh strawberries, either cut into small pieces or puréed 2:1 gelatinised sugar Lemon juice Work the dough into any shape you like or as given below for cinnamon rolls: Filling Melted butter/ Margarine Sugar Ground cinnamon Glazing as desired 50 g 50 g 1/4 teaspoon 100 g 100 g 3/4 teaspoon Mix all condiments in the container using a plastic scraper. Select and start the MARMELADE (Marmalade) program. Remove the residual sugar on the container using a scraper. When the audible signal goes off, take the container out from the machine, using hand gloves. Fill the marmalade into glass jars and close them tightly. Take the dough out from the container and knead it thoroughly and well. Roll out into a rectangle on a working surface coated with flour and spread the butter cream on the dough. Mix sugar and cinnamon and spread on the butter. Roll up, starting with the broader side. Fold in the edges well. Cut the roll into individual pieces and place on a baking plate so that they do not touch each other. Let them rest for 40 minutes. Bake for 20-25 minutes at 190°C in pre-heated oven. Glaze them while they are still hot. Fluff rolls Condiments for Water Salt Butter or Margarine Pure Lecithin powder* Bread flour Oat flakes Sugar Dry yeast 9 pieces 325 ml 1 teaspoon 30 g 400 g 75 g 1 teaspoon 3/4 packet 900 g 500 g 1 tablespoon Berry marmalade Thawed deep-freeze berries 2:1 gelatinised sugar Lemon juice 950 g 500 g Mix all condiments in the container using a plastic scraper. Select and start the MARMELADE (Marmalade) program. Remove the residual sugar on the container using a scraper. When the audible signal goes off, take the container out from the machine, using hand gloves. Fill the marmalade into glass jars and close them tightly. 12 pieces 430 ml

1.5 teaspoons

1.5 teaspoons

1 packet Orange marmalade Peeled and thinly cut oranges Peeled and thinly cut lemons 2:1 gelatinised sugar 900 g 100 g 500 g Peel the oranges and lemons and cut into pieces. Add sugar and mix all condiments in the container using a plastic scraper. Select and start the MARMELADE (Marmalade) program. Remove the residual sugar on the container using a scraper. When the audible signal goes off, take the container out from the machine, using hand gloves. Fill the marmalade into glass jars and close them tightly. Program: TEIG (DOUGH) Remove the dough when the program has ended. Knead the dough and form into rolls which need to be kneaded again. Bake in pre-heated oven at 200°C.

• Pure Lecithin is a natural emulsifier, which increases the volume of the bread, making the soft part softer and lighter and keeps it fresh for a longer time.

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MODE D’EMPLOI

INFORMATIONS TECHNIQUES Tension: Puissance: 230V~ 50Hz 1000 Watt 3:30 3:40 1000 g (2 lb) 250 ml 150 ml 175 g

RECETTES DE PAIN AVEC PREPARATIONS

Program: STANDARD (Alap): 3:09

MANUAL DE INSTRUÇÕES

000 g (2 lb) 350 ml 70 g Pol 000 g (2 lb) 375 ml 250 g (2,5 lb) 450 ml 600 g torebka 750 g ,5 torebki Program TEIG (TúSTO) 900 g 100 g 500 g Program: STANDARD (STANDART)

BA123-05-CZ-TR 1/9/04 2:03 PM Page 23

Program: STANDARD (STANDART) Program: STANDARD (STANDART) Program: STANDARD (STANDART) Program: VOLLKORN (TAM BUĞDAY) Program: VOLLKORN (TAM BUĞDAY) Program: VOLLKORN (TAM BUĞDAY) Program: STANDARD (STANDART) Program: VOLLKORN (TAM BUĞDAY) Program: VOLLKORN (TAM BUĞDAY)

BA123-05-CZ-TR 1/9/04 2:03 PM Page 26

Program: STANDARD (STANDART) Program: STANDARD (STANDART) Program: VOLLKORN (TAM BUĞDAY) Program: STANDARD (STANDART)

BA123-05-CZ-TR 1/9/04 2:03 PM Page 27 Program: STANDARD (STANDART) Program: STANDARD (STANDART)

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Program: STANDARD (STANDART) Program: STANDARD (STANDART)