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

USER MANUAL BBA 5002 CB BOMANN

BROTBACKAUTOMAT BBA 5002 CB

Location of Controls Page 3

Table of contents ......Page 55

Instruction Manual Page 55

Technical Specifications......Page 63

MAGYARUL

Tartalom

A B C D E F I J G a b H

Bedienfeld

Bedieningspaneel • Panneau de commande • Panel de control • Pannello di controllo

Control Panel • Kezelöpanel

HELL MITTEL DUNKEL II I 1.NORMAL 2.WEISSBROT 3.VOLLKORN 4.SCHINELL 5.SÜSSES BROT 6.ULTRA SCHNELL I 7.ULTRA SCHNELL II 8.TEG 9.MARMELADE 10.KUCHEN 11.SANDWICH 12.BACKEN 7 6 5 4 3 2

Inhaltsverzeichnis

Programme "MARMELADE"

Programme "MARMELADE"

Safety Precautions....55

Unpacking....56

Start-up 56

Controls....56

Control Panel....56

Description Control Panel 56

Bread Maker Functions....57

Program Sequence Bread Maker....57

Cleaning & Maintenance....58

Baking Q & A 58

Questions on Bread Baking Machines....59

Mistakes with the Recipes 59

Tips for Recipes....60

Classic Bread Recipes....61

Dough Recipes....63

Jam 63

Technical Specifications....63

Use Instructions

Congratulations for purchasing your new bread maker model BBA 5002 CB.

• 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 find 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 Certificate, 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 circumstances) 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 device.

• 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 manufacturer, our customer service or any other qualified 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:

Warning:

Warns of dangers for your health and indicates potential risks of injury.

Caution:

Indicates potential dangers for the device or other objects.

i Note:

Highlights tips and information for you.

Safety Precautions

Warning: risk of fire!

Do not leave the appliance without supervision. For delayed program start set the start time so that you are present during operation.
▶ Keep at least 10cm distance to other objects during operation.
Do not cover the appliance with a towel or other materials during operation! Heat and steam must be able to escape. Risk of fire, if the appliance is covered or comes in contact with flammable materials such as curtains.
▶ Do not place metal foil or other materials in the appliance; risk of short-circuit and fire.
▶ Risk of fire, if the dough overflows from the baking tin into the casing or onto the heating element.
▶ Do not fill 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.

• 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; first 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!

Warning:

Unpacking

• Remove the appliance from the gift box.
• Remove all packaging materials, such as plastic foil, filling 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

• Confirm that your mains voltage matches the specifications 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 F Handle
B Ventilation slots G Casing
C Viewing window H Kneading hook
D Baking chamber I Baking tin
E Side ventilation slots 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
3 START/STOPP button to start and end the program
4 TEIGMENGE button to set the 2 weight levels, as described later
5 △ / ▽ Time buttons to enter the program timer setting
6 FARBE button to set the desired browning
7 AUSWAHL button to select the programs described in chapter "Program Sequence Bread Maker".

Description Control Panel

1. LCD Display

BASIC SETTING

This displays standby mode. It corresponds with the basic program. 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.

3. START/STOPP Button

to start and end the program.

After pressing the START/STOPP button the dots on the time display start flashing.

The status indicator lights up.

• Briefly press the START/STOPP button once to pause the program (the time display flashes). 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 position 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.

4. 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.

5. △ / ▽ 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.

Press the △ buttons to set the end time for the program.

i 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!

6.

FARBE Button

Press this button to set the desired browning: HELL - MITTEL - DUNKEL.

7.

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 bread.
5. SÜSSES BROT for preparation of sweet yeast dough.
6. ULTRA SCHNELL I for kneading and baking bread up to 1000 g.
7. ULTRA SCHNELL II for kneading and baking bread up to 750 g.
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 baking already started!

Safety Functions

The display shows "H:HH" and the buzzer sounds if the temperature 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 appliance 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 (counterclockwise) 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 flange of the opening must face down. Observe the flute on the shaft. The kneading hook sits level on the bottom of the baking tin.

Insert Ingredients

Ensure that the ingredients are filled 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 temperature 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 indicator 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 finished 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.

Program End

Have a grid ready and disconnect from mains power supply. Remove the baking tin with oven gloves after the program has ended, turn it upside down and slightly shake it; turn the kneading hook drive at the bottom if the bread does not come out immediately. Use the supplied hook in case the kneading hook gets stuck inside the bread. Insert it through the semi-circular opening of the kneading hook at the bottom of the warm bread and hook into the lower edge (at the wing of the kneading hook). Carefully pull the kneading hook upward with the hook. You can see in which part of the bread the wing of the kneading hook is stuck. Cut the bread in that position and easily remove the kneading hook.

Cleaning & Maintenance

Warning:

▶ Always disconnect from mains power supply and let the appliance cool down before cleaning.
▶ Do not submerge the appliance and the baking tin in water. To avoid the risk of electric shock and fire do not fill 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 difficult to remove if left in the bread tin. In this case fill warm water for approx. 30 minutes into the tin. Now the kneading hooks can be removed easily.

i 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.

• How do you avoid the forming of holes in the bread owing to the presence of the kneading hooks

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

• The dough spills over when it is left to rise

This happens in particular when wheat flour is used owing to its greater content of gluten.

Remedy:

a) Reduce the amount of flour and adjust the amounts of the other ingredients. When the bread is ready, it will still have a large volume.
b) Spread a tablespoon of heated liquefied margarine on the flour.

• The bread rises and spills over anyway

a) If a V-shaped ditch forms in the middle of the bread, the flour does not have enough gluten. This means that the wheat contains too little protein (it happens during especially rainy summers) or that the flour is too moist.

Remedy: Add one tablespoon of wheat gluten per 500g of wheat flour.

b) If the bread has a funnel shape in the middle, the possible cause can be one of the following

• the water temperature was too high,
• too much water was used,
• the flour was poor in gluten,
• draft 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 flour or liquid can still be added.

If the bread must have a particular aspect after baking, proceed as follows: before the last rising phase (the display must show a remaining processing time of approx. 1:30 hours, depending on the program) open the lid with caution and shortly and carve the bread crust while it is forming with a sharp preheated knife, scatter cereals on it or spread a mixture of potato flour and water on the crust to give it a glossy finish. This is the last time that the lid can be opened; otherwise the bread will go down in the middle.

• What do the type numbers for flour mean?

The lower the type number, the less roughage the flour contains and the lighter it will be.

• What is wholewheat flour?

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

• What must be done when using rye flour?

Rye flour 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 flour is added to every four parts of rye flour without gluten.

• What is gluten in flour?

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

- How many different flour types are there and how are they used?

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

• How can fresh bread be made easier to digest?

If a mashed boiled potato is added to the flour and kneaded in the dough the fresh bread is easier to digest.

• What doses of rising agent should be used?

For yeast and leaven, which must be bought in different quantities follow the producer's instruction on the package and adjust the quantity to the amount of flour 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 12 tablespoons of vinegar for a small bread loaf and 2 tablespoons for a large loaf to the water.
c) Use buttermilk or kefir instead of water. This is possible for all the recipes and it is recommended for the freshness of the bread.

- Why does the bread made in an oven taste different 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 middle 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 warming function is over.

Problem Cause	Remedy
It is difficult 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, fill the baking tin with warm water for 30 minutes. Then the kneading 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 baking 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 flour, 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	d
	Wrong flour type or stale flour d
	Too much or not enough liquid	a/b/g
	Not enough sugar a/b
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	c
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 flour or not enough liquid a/b/g
	Not enough yeast or sugar a/b
	Too much fruit, wholewheat or one of the other ingredients	b
	Old or stale flour 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	g
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 flour, especially for white bread	f
	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)	j
Flour deposits on the bread crust	The flour 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 specified in the recipe in the right order. Make a small ditch in the middle of the flour 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 specified amount of flour. 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 cutting it.
j) Reduce the amount of yeast or of all the ingredient doses by1/4.
k) Do not grease the baking tin!
I) Add a tablespoon of wheat gluten to the dough.

Tips for Recipes

1. Ingredients

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

• The most important ingredients like the liquid, flour, salt, sugar and yeast (either dry or fresh yeast can be used) affect the successful outcome of the preparation of the dough and the bread. Always use the right quantities in the right proportion.
• Use lukewarm ingredients if the dough needs to be prepared immediately. If you wish to set the program phase timing function, it is advisable to use cold ingredients to avoid that the yeast starts to rise too early.
• Margarine, butter and milk affect the flavor of the bread.
• Sugar can be reduced by 20% to make the crust lighter and thinner without affecting the successful outcome of the baking. If you prefer a softer and lighter crust replace the sugar with honey.
• Gluten, which is produced in the flour during the kneading provides for the structure of the bread. The ideal flour mixture is composed of 40% wholewheat flour and 60% white flour.
• If you wish to add whole grains, leave them to soak overnight. Reduce the quantity of flour and the liquid (up to 1/5 less).
• Leaven is indispensable with rye flour. It contains milk and acetobacteria that make the bread lighter and ferment thoroughly. You can make your own leaven but it takes time. For this reason concentrated leaven powder is used in the recipes below. The powder is sold in 15 g packets (for 1 kg of flour). Follow the instructions given in the recipes ( 12 , 34 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 flour) are used, the quantity of flour must be reduced by 80 g for 1 kg of flour.
• Liquid leaven sold in bags is also available and it is suitable for use. Follow the doses specified on the package. Fill the measuring cup with the liquid leaven and top it up with the other liquid ingredients in the right dosage as specified in the recipe.
• Wheat leaven, which often comes dry, improves the workability of the dough, the freshness and the taste. It is milder 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 flour and increase the quantity of liquid by 12 tablespoon.

• Wheat gluten is a natural additive obtained from wheat proteins. It makes the bread lighter and more voluminous. The bread falls in more rarely and it is more easily digestible. The effect can be easily appreciated when baking wholewheat and other bakery products made of home-milled flour.

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

2. Adjust Doses

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

• Liquids/flour: The dough ought to be soft (not too soft) and easy to knead without becoming stringy. A ball can be obtained by kneading it lightly. This is not the case with heavy dough like rye wholewheat or cereal bread. Check the dough five minutes after the first kneading. If it is too moist, add some flour until the dough has reached the right consistency. If the dough is too dry add a spoonful of water at a time during the kneading.
• Replacing liquids: When using ingredients containing liquids in a recipe (e.g. curd cheese, yogurt, etc.) the required amount of liquid must be reduced. When using eggs beat them in the measuring beaker and fill it 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 14 to 12 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 first 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 measuring cup, which has a graduated scale of 50 to 200ml .

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 flour – corresponds to 20 g of fresh yeast

- Fruit, nuts or cereal ingredients. If you wish to add other ingredients, you can do so in specific programs 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 programs 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 find exact indications regarding 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 flour 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.

6. Baking Results

• 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 first time, do not be discouraged. Try to find the cause and try it again by varying the proportions.
• If the bread is too pale after baking, you can leave it to brown with 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"

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 first buzzer or after first 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 flour 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 flour 240 g

7-seed flakes 60 g

Dry yeast 1 packet

Program "VOLLKORN"

Soak, if using whole seeds.

Sunflower Seed Bread

Ingredients

Water 350 ml

Butter 1 tbs

Flour type 550 540 g

Sunflower seeds 5 tbs

Salt 1 tsp

Sugar 1 tbs

Dry yeast 1 packet

Program "NORMAL"

Tip: You can substitute sunflower 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.

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 toppings.
• 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.
• Fill the jam in clean bottles, close the lid and place the bottles for approx. 10 minutes upside down (to ensure that the lid is properly closed)!

Orange Marmalade

Ingredients

Oranges 400 g

Lemons 100 g

Canning sugar "2:1" 250 g

Program "MARMELADE"

Peel and cut in cubes or strips.

Technical Specifications

Model: BBA 5002 CB
Power supply: 230V, 50Hz
Power consumption: 600W
Protection class:....I
Capacity: 2 liters
(corresponds to approx. 1000 g bread weight)
Net weight: 5.5 kg

Subject to change without prior notice!

This device complies with all current CE directives, such as electromagnetic compatibility and low voltage directive and is manufactured according to the latest safety regulations.

Meaning of the "Wheelie Bin" Symbol

Take care of our environment, do not dispose of electrical appliances via the household waste.

Dispose of obsolete or defective electrical appliances via municipal collection points.

Please help to avoid potential environmental and health impacts through improper waste disposal.

You contribute to recycling and other forms of utilization of old electric and electronic appliances.

Your municipality provides you with information about collecting points.

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Tippek a receptekhez

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