BBA 5002 CB - Bread maker BOMANN - Free user manual and instructions

USER MANUAL BBA 5002 CB BOMANN

• In some programs you can bake larger and smaller breads in two levels.

• The bread maker offers 12 pre-installed programs with a total of 47 different settings. A baking program to bake only or to reheat baked bread to make it darker is completely new.

• You can start baking with a delay, meaning you can program the program start up to 13 hours ahead. The appliance works fully automatic and is extremely user-friendly. In the following you nd recipes for

• White bread, dark leaven bread, light brown bread, bread with seeds

• Dough, which is processed otherwise,

• Jam, cooked in the bread maker. General Safety Guidelines Before using this device, carefully read this user manual and keep it together with the Warranty Certicate, cashier receipt and if possible, the original package inclusive its interior packing. If you hand on the device to any third person, include the user manual as well.

• Use the device for private and its intended purpose only. The device is not intended for commercial use.

• Do not use the device outdoors. Protect it from heat, direct sunlight, humidity (do not immerse into liquids under any cir- cumstances) and sharp edges. Do not use the device with wet hands. If the device gets wet, unplug it immediately.

• Always switch off and unplug the device (pull the plug, not the cable) when you do not use the device, or when you attach accessories, during cleaning or malfunctioning.

• Do not leave the device unattended during operation. Always switch off the device when leaving the room. Unplug the de- vice.

• Regularly check the device and cable for signs of damage. Do not continue to operate the device in case of damage.

• Do not repair the device by yourself. Please contact authorized personnel. In order to avoid hazards, a damaged mains cable must be replaced with an equivalent cable by the manufac- turer, our customer service or any other qualied specialist.

• Do only use original parts.

• Please observe the following “Special safety instructions”. Children and disabled persons

• For the safety of your children, keep any packing parts (plastic bags, cartilage, Styrofoam etc.) out of their reach. Warning! Don’t let small children play with foils for danger of suffocation!

• This device is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and/or knowledge unless they have been given supervision or instructions concerning the use of the device by a person responsible for their safety.

• Supervise children to ensure they do not play with the device. Symbols in this user manual Important notes for your safety are marked distinctively. Pay absolute attention to them to avoid accidents and damage to the device:

Warns of dangers for your health and indicates potential risks of injury. Caution: Indicates potential dangers for the device or other objects. Note: Highlights tips and information for you. Safety Precautions

► Do not leave the appliance without supervision. For delayed program start set the start time so that you are present dur- ing operation. ► Keep at least 10cm distance to other objects during opera- tion. ► Do not cover the appliance with a towel or other materials during operation! Heat and steam must be able to escape. Risk of re, if the appliance is covered or comes in contact with ammable materials such as curtains. ► Do not place metal foil or other materials in the appliance; risk of short-circuit and re. ► Risk of re, if the dough overows from the baking tin into the casing or onto the heating element. ► Do not ll in more ingredients than indicated in the recipe. ► Ensure that the weight of the ingredients does not exceed 750g in level II or 1000g in level I.56

• Do not operate the appliance with an external timer or similar remote system.

• Place the appliance on a level work surface. Ensure that mains cord and appliance are not placed on or in close proximity of hot surfaces or heat sources. Run the mains cord away from sharp objects.

• Set up the appliance steady and slip-proof. The appliance can move when kneading heavy dough. Place the appliance on a rubber mat if the work surface is slippery.

• Do not move or lift the appliance during operation; rst turn it off and disconnect from mains power supply. Always carry the appliance in both hands!

• Do not remove the baking tin during operation!

• The operation of electric heating appliances creates high temperatures, which can cause burns (e.g. baking tin, heating element).

►Only touch or remove hot components with oven gloves!

• Let the appliance cool down completely before cleaning ore storing.

• Use this appliance only to prepare foodstuffs, do not use for other purposes. We are not liable for damages due to improper use or operation! Unpacking

• Remove the appliance from the gift box.

• Remove all packaging materials, such as plastic foil, lling materials, cable clips and cardboard.

• Check that all accessories are contained in the box.

• Clean the appliance as described in chapter “Cleaning and Maintenance”. Start-up Electric Connection

• Conrm that your mains voltage matches the specications on the type label before connecting to mains power supply.

• Connect the appliance to a properly installed 230V, 50Hz wall outlet. A buzzer sounds and the display shows the basic setting (see “Control Panel”, “1. LCD Display”). Controls A Lid B Ventilation slots C Viewing window D Baking chamber E Side ventilation slots F Handle G Casing H Kneading hook I Baking tin J Control Panel Accessories: 1 hook for removing the kneading hook (not illustrated), a) Measuring cup b) Measuring spoon Control Panel 1 LCD Display shows information about desired program number, browning, bread weight (marked with arrow) and baking time. 2 Status indicator

START/STOPP button to start and end the program

TEIGMENGE button to set the 2 weight levels, as described later

/ Time buttons to enter the program timer setting 6 FARBE button to set the desired browning

AUSWAHL button to select the programs described in chapter “Program Se- quence Bread Maker”. Description Control Panel

BASIC SETTING This displays standby mode. It corresponds with the basic pro- gram. The display shows “1 3:00”. The “1” stands for the selected program; “3:00” stands for the program duration. The positions of two arrows show the selected browning and the weight. The basic setting after turning the appliance on is: “Higher weight” (I) and “Medium browning” (MITTEL). During operation the display shows the program duration counting down.

START/STOPP Button to start and end the program. After pressing the START/STOPP button the dots on the time display start ashing. The status indicator lights up.

• Briey press the START/STOPP button once to pause the program (the time display ashes). Press the START/STOPP button again to continue the program.

• Press the START/STOPP button at any time to cancel the program. Press and hold until on long acoustic signal sounds. The status indicator turns off. The display shows the start posi- tion of above start program. Press the AUSWAHL button to select a different program. Depending on the operation mode you may have to wait for the appliance to cool down.

TEIGMENGE button In some programs you can set the following levels: Level I = for a higher bread weight up to 1000 g; Level II = for a lower bread weight up to 750 g.

/ Time Buttons Use the timer function to set the end time for a selected program. This function is available for the following programs: NORMAL, WEISSBROT, VOLLKORN, SCHNELL, SÜSSES BROT, TEIG, KUCHEN, SANDWICH und BACKEN. The programs ULTRA SCHNELL and MARMELADE cannot be started with delay.57 Press the / buttons to set the end time for the program. Note: ► Repeatedly press the / buttons to move the end time of the program by 10 minutes. ► The max. time delay is 13 hours. Example: It is now 8:30 p.m. and you want the bread ready the next morning at 7:00 a.m., in 10 hours and 30 minutes. Set this value (10:30) on the display. Do not include perishable ingredients such as milk, eggs, fruit, yogurt, onions, etc. when baking with time delay!

AUSWAHL Button Press the AUSWAHL button to access the individual programs. The programs are used for the following types of bread:

1. NORMAL for white and brown bread.

This program is mainly used.

2. WEISSBROT for especially light white bread.

3. VOLLKORN for wholewheat bread.

4. SCHNELL for fast preparation of white and brown

5. SÜSSES BROT for preparation of sweet yeast dough.

6. ULTRA SCHNELL I for kneading and baking bread up to

7. ULTRA SCHNELL II for kneading and baking bread up to

8. TEIG for preparation of dough.

9. MARMELADE for cooking jam and marmalade.

10. KUCHEN for pastries containing baking powder.

11. SANDWICH for preparation of light sandwich bread.

12. BACKEN for baking bread or cake another

10 minutes - 1 hour. Bread Maker Functions Buzzer Function The buzzer sounds

• when pressing a program button

• during the second kneading in programs NORMAL, WEISS- BROT, VOLLKORN, SCHNELL, SÜSSES BROT, ULTRA SCHNELL, KUCHEN and SANDWICH to remind adding seeds, fruit, nuts or other ingredients

• at the end of the program The buzzer sounds repeatedly at the beginning of the warming phase after baking. Program Memory The program continues after a power failure of less than 10 minutes. After a longer power failure the bread maker must be restarted. This is only practical if the dough was at this time still in the kneading phase. You have to start from the beginning if bak- ing already started! Safety Functions The display shows “H:HH” and the buzzer sounds if the tempera- ture inside the appliance is still too high due to previous use (above 40°C). In this case remove the baking tin and wait until the appli- ance has cooled down (approx. 10 minutes). The program BACKEN can be started immediately, even if the appliance is still hot. Program Sequence Bread Maker Insert Baking Tin Hold the anti-stick coated baking tray slightly to the left (counter- clockwise) until it slips exactly in the center of the shaft in the baking chamber. Turn the baking tin clockwise to lock in place. Remove the baking tin in reverse sequence. Insert Kneading Hook Place the semi-circular opening of the kneading hook over the drive shaft inside the baking tin. The ange of the opening must face down. Observe the ute on the shaft. The kneading hook sits level on the bottom of the baking tin. Insert Ingredients Ensure that the ingredients are lled into the baking tin according to the sequence determined by the recipe. Close the lid. Select Program Press the AUSWAHL button to select the desired program. Select the appropriate level according to the program. Select the desired browning. Press the / time buttons to delay the program start. Press the START/STOPP button. The status indicator shows that the program is activated. Leave Dough to Rise After the last kneading the bread maker sets the optimum tem- perature for the dough to rise. It heats up to 25°C if the room temperature is lower. Baking The bread maker adjusts the baking temperature automatically. Select the BACKEN program to extend the baking process in case the bread is still too pale after baking. First press and hold the START/STOPP button for 2 seconds until the status indica- tor turns off. Now select and start program BACKEN. Stop the program when the desired browning is achieved and disconnect the bread maker from mains power supply. Keeping Warm The buzzer sounds repeatedly after the baking program is n- ished and bread or foodstuffs can be removed. At the same time the 1-hour warming phase starts. The status indicator is still on. After 1 hour the buzzer sounds and the warming phase ends. The status indicator turns off. Disconnect from mains power supply.58 Program End Have a grid ready and disconnect from mains power supply. Remove the baking tin with oven gloves after the program has ended, turn it upside down and slightly shake it; turn the kneading hook drive at the bottom if the bread does not come out immedi- ately. Use the supplied hook in case the kneading hook gets stuck inside the bread. Insert it through the semi-circular opening of the kneading hook at the bottom of the warm bread and hook into the lower edge (at the wing of the kneading hook). Carefully pull the kneading hook upward with the hook. You can see in which part of the bread the wing of the kneading hook is stuck. Cut the bread in that position and easily remove the kneading hook. Cleaning & Maintenance

► Always disconnect from mains power supply and let the ap- pliance cool down before cleaning. ► Do not submerge the appliance and the baking tin in water. To avoid the risk of electric shock and re do not ll water into the baking chamber. Caution:

Do not use a wire brush or other abrasive objects for cleaning. ► Do not use aggressive or abrasive cleaning agents.

• Remove all ingredients and crumbs with a damp cloth from lid, casing and baking chamber.

• Wipe the baking tin on the outside with a damp cloth. The inside can be cleaned with water and a mild cleaning agent.

• Clean kneading hooks and drive shafts immediately after use. The kneading hooks may be difcult to remove if left in the bread tin. In this case ll warm water for approx. 30 minutes into the tin. Now the kneading hooks can be removed easily. Note: The baking tin is anti-stick coated. It is normal if the color of the coating changes over time, this does not affect the function.

• Ensure that the appliance is clean and dry and has cooled down complete before storing. Store the appliance with the lid closed. Baking Q & A

• The bread sticks to the container after baking Leave the bread to cool for about 10 minutes after baking – turn the container upside down. Move the kneading hook shaft back and forth, if necessary. Grease the kneading hooks before baking.

• Howdoyouavoidtheformingofholesinthebreadowing to the presence of the kneading hooks You can remove the kneading hooks with your ngers covered with our before leaving the dough to rise for the last time. The display must show a remaining processing time of approx. 1:30 hours, depending on the program. If you not wish to do so, use the hook after baking. If you proceed with caution, you can avoid the forming of a large hole.

• Thedoughspillsoverwhenitislefttorise This happens in particular when wheat our is used owing to its greater content of gluten. Remedy: a) Reduce the amount of our and adjust the amounts of the other ingredients. When the bread is ready, it will still have a large volume. b) Spread a tablespoon of heated liqueed margarine on the our.

• The bread rises and spills over anyway a) If a V-shaped ditch forms in the middle of the bread, the our does not have enough gluten. This means that the wheat contains too little protein (it happens during especially rainy summers) or that the our is too moist. Remedy: Add one tablespoon of wheat gluten per 500g of wheat our. 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 our was poor in gluten, - draft when opening the lid during baking.

• When can the lid of the bread maker be opened during the baking? Generally speaking, it is always possible while the kneading is underway. During this phase small quantities of our or liquid can still be added. If the bread must have a particular aspect after baking, pro- ceed as follows: before the last rising phase (the display must show a remaining processing time of approx. 1:30 hours, de- pending on the program) 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 our and water on the crust to give it a glossy nish. This is the last time that the lid can be opened; otherwise the bread will go down in the middle.

• Whatdothetypenumbersforourmean? The lower the type number, the less roughage the our con- tains and the lighter it will be.

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

• Whatmustbedonewhenusingryeour? Rye our does net contain any gluten and the bread hardly rises. In order to make it easily digestible a RYE WHOLE- WHEAT BREAD with leaven is to be made. The dough will rise only if one part of type 550 our is added to every four parts of rye our without gluten.59

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

• Howmanydifferentourtypesarethereandhowarethey used? a) Corn, rice and potato our are suitable for people allergic to gluten or for those who suffer from sprue or celiac disease. b) Spelt our is very expensive, but it is free from chemical ad- ditives because spelt grows on very poor soil and requires no fertilizers. Spelt our is especially suitable for allergic people. It can be used in all those recipes described in the operating instructions requiring our types 405, 550 or 1050. c) Millet our is especially suitable for people suffering from many allergies. It can be used in all recipes requiring our types 405, 550 or 1050 as described in the operating instructions. d) Durum wheat our is suitable for baguettes thanks to its consistency and it can be replaced with durum wheat semo- lina.

• How can fresh bread be made easier to digest? If a mashed boiled potato is added to the our 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 quanti- ties follow the producer’s instruction on the package and adjust the quantity to the amount of our used.

• What can be done if the bread tastes of yeast? a) Often sugar is added to eliminate this taste. The adding of sugar makes the bread lighter in color. b) Add 1 ½ tablespoons of vinegar for a small bread loaf and 2 tablespoons for a large loaf to the water. c) Use buttermilk or ker 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 form the bread made with the bread maker? 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 bread maker is moister. Questions on Bread Baking Machines Problem Cause Remedy Smoke comes out of the baking compartment or the vents The ingredients stick to the baking compartment or on the outside of the baking tin Disconnect from mains power supply and clean the outside of the baking tin or the baking compartment. The bread goes down in the mid- dle and is moist at 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 warm- ing function is over. Problem Cause Remedy It is difcult to take the bread out of the baking tin The bottom of the loaf is stuck to the kneading hook. Clean the kneading hooks and shafts after baking. If necessary, ll the baking tin with warm water for 30 minutes. Then the knead- ing hooks 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/ STOPP button was touched while the machine was working Do not use the ingredients and start over again The lid was opened several times while the bread maker was working Do not open the lid after the last rising (if at least “1:30” is shown on the display). Ensure that the lid is properly closed after opening. Long power failure while the machine was working Do not use the ingredients and start over again. The rotation of the kneading hooks is blocked Check if the kneading hooks are blocked by grains, etc. Pull out the bak- ing tin and check whether the drive shafts turn. If this is not the case contact the customer service. The appliance does not start. The display shows “H:HH”. The appliance is still hot after the last baking cycle Press and hold the START/STOPP button for 10 seconds until the basic setting (“1 3:00”) appears on the display. Remove the baking tin and leave the appliance to cool. Then replace the baking tin, reset the program and start again. Mistakes with the Recipes Problem Cause Remedy The bread rises too fast Too much yeast, too much our, not enough salt, or several of these causes a/b The bread does not rise at all or not enough No yeast at all or too little yeast a/b Old or stale yeast d Liquid too hot c The yeast has come into contact with the liquid

Wrong our type or stale our d Too much or not enough liquid a/b/g Not enough sugar a/b60 Problem Cause Remedy The dough rises too much and spills over the baking tin If the water is too soft the yeast fer- ments more f/k Too much milk affects the fermentation of the yeast

The bread goes down in the middle The dough volume is larger than the tin and the bread goes down a/f The fermentation is too short or too fast owing to the excessive temperature of the water or the baking chamber or to the excessive moistness. c/h/i No salt at all or too little salt a/b Too much liquid h Heavy, lumpy structure. Too much our or not enough liquid a/b/g Not enough yeast or sugar a/b Too much fruit, wholewheat or one of the other ingredients

Old or stale our d The bread is not baked in the center Too much or nor enough liquid a/b/g Too much humidity h Recipe with moist ingredients such as yogurt

Open or coarse struc- ture or too many holes Too much water g No salt b High humidity, water too hot h/i Too much liquid c Mushroom- like, unbaked surface Bread volume to big for the tin a/f Too much our, especially for white bread

Too much yeast or not enough salt a/b Too much sugar a/b Sweet ingredients besides the sugar b The bread slices are unequal or lumpy Bread not cooled enough (the vapor has not escaped)

Flour deposits on the bread crust The our was not worked well on the sides during the kneading g/i Remedy Problems a) Measure the ingredients correctly. b) Adjust the ingredient doses and check that all ingredients have been added. c) Use another liquid or leave it to cool at room temperature. Add the ingredients specied in the recipe in the right order. Make a small ditch in the middle of the our and put in the crumbled yeast or the dry yeast. Avoid letting the yeast and the liquid come into direct contact. d) Use only fresh and correctly stored ingredients. e) Reduce the total amount of the ingredients, do not use more than the specied amount of our. Reduce all the ingredients by 1/3. f) Correct the amount of liquid. If ingredients containing water are used, the dose of the liquid to be added must be duly reduced. g) In case of very humid weather remove 1-2 tablespoons of water. h) In case of warm weather do not use the timer function. Use cold liquids.

i) Take the bread out of the tin immediately after baking and

leave it on the grid to cool for at least 15 minutes before cut- ting it. j) Reduce the amount of yeast or of all the ingredient doses by1/4. k) Do not grease the baking tin! l) Add a tablespoon of wheat gluten to the dough. Tips for Recipes

Since each ingredient plays a specic role for the successful bak- ing of the bread, the measuring is just as important as the order in which the ingredients are added.

• The most important ingredients like the liquid, our, 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 func- tion, it is advisable to use cold ingredients to avoid that the yeast starts to rise too early.

• Margarine, butter and milk affect the avor 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 our during the kneading provides for the structure of the bread. The ideal our mixture is composed of 40% wholewheat our and 60% white our.

• If you wish to add whole grains, leave them to soak overnight. Reduce the quantity of our and the liquid (up to 1/5 less).

• Leaven is indispensable with rye our. It contains milk and acetobacteria that make the bread lighter and ferment thor- oughly. 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 15 g packets (for 1 kg of our). Follow the instructions given in the recipes (½, ¾ or 1 packet). If less leaven than requested is used the bread will crumble.

• If leaven powders with a different concentration (100 g packet for 1 kg of our) are used, the quantity of our must be reduced by 80 g for 1 kg of our.

• Liquid leaven sold in bags is also available and it is suitable for use. Follow the doses specied on the package. Fill the meas- uring cup with the liquid leaven and top it up with the other liquid ingredients in the right dosage as specied in the recipe.

• Wheat leaven, which often comes dry, improves the workability of the dough, the freshness and the taste. It is milder than rye leaven.

• Use either the NORMAL or VOLLKORN program when baking leavened bread.

• Wheat bran is added to the dough if you want particularly light bread rich in roughage. Use one tablespoon for 500 g of our and increase the quantity of liquid by ½ tablespoon.61

• Wheat gluten is a natural additive obtained from wheat pro- teins. 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 wholewheat and other bakery products made of home-milled our.

• The black malt used in some recipes is dark-roasted barley malt. It 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 nd this malt in whole food shops.

• Bread seasoning can generally be added to all our brown breads. The amount depends on your personal taste and the manufacturer’s specications.

• Pure lecithin powder is a natural emulsier that improves the volume of the bread, makes the soft part softer and lighter and keeps it fresh for longer.

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 adjustment of the ingredient doses must be following:

• Liquids/our: 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 dough like rye wholewheat or cereal bread. Check the dough ve minutes after the rst kneading. If it is too moist, add some our 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 ll it up with the other required liquids to the envisaged amount. If you are living in a place located at a high altitude (more than 750 m above sea level) the dough rises faster. The yeast can be reduced in these cases by ¼ to ½ teaspoon to proportionally reduce its rising. The same is true of places with particularly soft water.

3. Add and Measure Ingredients and Quantities

• Always put in rst the liquid and the yeast at the end. To avoid that the yeast acts too fast, 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 maker, 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 milliliter indications you can use the supplied measur- ing cup, which has a graduated scale of 50 to 200 ml. The abbreviations in the recipes mean: tbs = level tablespoonful (or large measuring spoon) tsp = level teaspoonful (or small measuring spoon) g = grams ml = millilitre Packet = 7 g dry yeast for 500 g of our – corresponds to 20 g of fresh yeast

• Fruit, nuts or cereal ingredients. If you wish to add other ingre- dients, you can do so in specic programs when hearing the acoustic signal. If you add the ingredients too early, they will be crushed during the kneading.

4. Recipes for the Bread Maker Type BBA 5002 CB

The following recipes are for various bread sizes. In some pro- grams a difference is made in weight. We recommend you to use Level I (ULTRA SCHNELL I) for a bread loaf of approx. 1000g and Level II (ULTRA SCHNELL II) for a bread loaf of approx. 750g. Caution: Adjust the recipes to the appropriate weight.

5. Bread Weights and Volumes

• In the following recipes you will nd exact indications regard- ing the bread weight. You will see that the weight of pure white bread is less than that of wholewheat bread. This depends on the fact that white our rises 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 humidity of the room at the time of preparation.

• All breads with a substantial portion of wheat reach a large volume and exceed the baking tin edge after the last rising in case of the higher weight level. 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.

• If for sweet bread the program SCHNELL or ULTRA SCHNELL is recommended, then you can also bake (only) the smaller quantity of the respective recipe in SÜSSES BROT program, which makes the bread more spongy.

• The baking result depends on the on-site conditions (soft water – high humidity – high altitude – consistency of the ingredient

etc.). Therefore, the recipe indications are reference points, which can be adjusted. If one recipe or another dose not work out straight the rst time, do not be discouraged. Try to nd 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 program BACKEN. Classic Bread Recipes Classic White Bread Ingredients Water or milk 300 ml Margarine/butter 1 1/2 tbs Salt 1 tsp Sugar 1 tbs Flour type 550 540 g Dry yeast 1 packet Program “NORMAL”62 Nut & Raisin Bread Ingredients Water or milk 350 ml Margarine/butter 1 1/2 tbs Salt 1 tsp Sugar 2 tbs Flour type 405 540 g Dry yeast 1 packet Raisins 100 g Crushed walnuts 3 tbs Program “NORMAL” Add raisins and nuts after rst buzzer or after rst kneading. Wholewheat Bread Ingredients Water 300 ml Margarine/butter 1 1/2 tbs Egg 1 Salt 1 tsp Sugar 2 tsp Flour type 1050 360 g Wholewheat our 180 g Dry yeast 1 packet Program “VOLLKORNBROT” Do not use egg but a little more water if using the timer function. Buttermilk Bread Ingredients Buttermilk 300 ml Margarine/butter 1 1/2 tbs Salt 1 tsp Sugar 2 tbs Flour type 1050 540 g Dry yeast 1 packet Program “NORMAL” Onion Bread Ingredients Water 250 ml Margarine/butter 1 tbs Salt 1 tsp Sugar 2 tbs Large chopped onion 1 Flour type 1050 540 g Dry yeast 1 packet Program “NORMAL” or “ULTRA SCHNELL” Seven Seeds Bread Ingredients Water 300 ml Butter/margarine 1 ½ tbs Salt 1 tsp Sugar 2 1/2 tbs Flour type 1150 240 g Wholewheat our 240 g 7-seed akes 60 g Dry yeast 1 packet Program “VOLLKORN” Soak, if using whole seeds. SunowerSeedBread Ingredients Water 350 ml Butter 1 tbs Flour type 550 540 g Sunower seeds 5 tbs Salt 1 tsp Sugar 1 tbs Dry yeast 1 packet Program “NORMAL” Tip: You can substitute sunower seeds with pumpkin seeds. Roast the seeds once in a frying pan for more intensive taste. Farmer’s White Bread Ingredients Milk 300 ml Margarine/butter 2 tbs Salt 1 1/2 tsp Sugar 1 1/2 tsp Flour type 1050 540 g Dry yeast 1 packet Program “NORMAL”, “SCHNELL” or “ULTRA SCHNELL” Leaven Bread Ingredients Dry leaven 50 g Water 350 ml Margarine/butter 1 1/2 tbs Salt 3 tsp Sugar 2 tbs Flour type 1150 180 g Flour type 1050 360 g Yeast 1/2 packet Program “NORMAL” Caution: Adjust the recipes to the appropriate weight.63 Dough Recipes French Baguette Ingredients Water 300 ml Honey 1 tbs Salt 1 tsp Sugar 1 tsp Flour type 550 540 g Dry yeast 1 packet Program “TEIG” Split the dough in 2-4 parts and shape long loafs. Leave to rise for 30-40 minutes. Incise the top diagonally and bake in the oven. Pizza Ingredients Water 300 ml Salt 3/4 tsp Olive oil 1 tbs Flour type 405 450 g Sugar 2 tsp Dry yeast 1 packet Program “TEIG”

• Roll the dough, place it in a round tin and leave to rise for 10 minutes. Pierce several times with a fork.

• Spread pizza sauce on the dough and add the desired top- pings.

• Bake for 20 minutes. Jam Jam Ingredients Fruit 500 g Canning sugar “2:1“ 250g Lemon juice 1 tbs Program “MARMELADE”

• Cut and pit the fruit before processing.

• The following fruit is especially well suited for these recipes: strawberries, blackberries, blueberries or a mixture thereof.