TKG BBA 1 - Bread maker KALORIK - Free user manual and instructions

USER MANUAL TKG BBA 1 KALORIK

Generated by Unregistered Batch DOC TO PDF Converter 2011.3.804.1511, please register! Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity.

Front cover page (first page) Assembly page 1/132

TKG BBA 1 230V~ 50Hz 815W Brotbackautomat Bread maker Machine à pain Broodbakmachine Máquina de hacer pan Máquina para cozer pão Macchina da pane Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 2 TKG BBA 1 – 071212

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 3 TKG BBA 1 – 071212

4. Side vents (on both sides)

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 4 TKG BBA 1 – 071212

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 5 TKG BBA 1 – 071212

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Assembly page 17/132

schneiden. VOLLKORNBROT Programm: 2 (WHOLE WHEAT) – Krustefarbe: hell/halbdunkel/dunkel (light/medium/dark) – Gewicht: 550g/1200g/1400g Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 18 TKG BBA 1 – 071212

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 19 TKG BBA 1 – 071212

Assembly page 21/132

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 22 TKG BBA 1 – 071212

schneiden. Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 24 TKG BBA 1 – 071212

Assembly page 24/132

Assembly page 26/132

IMPORTANT SAFEGUARDS Please read these instructions carefully before using the appliance. Important: People (including children) who are not able to use the appliance in a safe way, due to their physical, sensorial or mental capacity or their lack of experience or knowledge, must never use the appliance except if they are supervised by a person responsible for their safety or if they previously received instructions concerning the safe use of the appliance. Close supervision is necessary to prevent children from using the appliance as a toy. Check that your mains voltage corresponds to that stated on the appliance. Never leave the appliance unsupervised when in use. From time to time check the appliance and its cord for damages. Never use the appliance if cord or appliance shows any signs of damage. All repairs should be made by a competent qualified electrician(*). Only use the appliance for domestic purposes and in the way indicated in these instructions. Never immerse the appliance in water or any other liquid for any reason whatsoever. Never place it into the dishwasher. Be very careful right after the baking process, as the appliance is very hot. Let it cool down completely before storing or cleaning it. Never use the appliance near hot surfaces. Before cleaning or storing, always unplug the appliance from the power supply. Never use the appliance outside and always place it in a dry environment. Never use accessories, which are not recommended by the producer. They could constitute a danger to the user and risk to damage the appliance. Never move the appliance by pulling the cord. Make sure the cord cannot get caught in any way. Do not wind the cord around the appliance and do not bend it. Stand the appliance on a table or flat surface to prevent it from falling. Make sure the cord never comes into contact with the hot parts of the appliance. Never touch the hot parts of the appliance in order to avoid injuries. Make sure the appliance never comes into contact with inflammable materials, such as curtains, cloth, etc… when it is in use, as a fire might occur. The temperature of the accessible surfaces may be very high when the appliance is in use. Never touch those surfaces during use. Use oven mitts to handle the baking tin after the baking process in order to avoid injuries. Should the symbol be indicated on a certain surface, you need to be careful when handling the product. This symbol means CAUTION, this surface may get very hot during use. Be careful not to scratch the special coating of the baking tin and kneading blade, as this would damage the non-stick feature. Never exceed the amounts of flour and yeast that are recommended in the recipes of this manual. Otherwise, the dough might flow over the baking tin. Never cover the appliance (e.g. with a cloth), as this would hinder the steam outlet. Never put any object in the baking tin, as this could cause electric shocks or damage the non-stick coating of the tin. Your appliance must never be switched on through an external timer or any kind of separate remote control system.

Competent qualified electrician: after sales department of the producer or importer or any person who is qualified, approved and competent to perform this kind of repairs in order to avoid all danger. In any case you should return the appliance to this electrician. Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 27 TKG BBA 1 – 071212

A relatively short power supply cord is provided to reduce the risk resulting from becoming entangled in, or tripping over a longer cord. Extension cords may be used if care is exercised in their use. The electrical rating of the extension cord should be at least that of the appliance. If the electrical rating of the extension cord is too low, it could overheat and burn. The longer cord should be arranged so that it will not drape over the counter top or tabletop where it can be pulled on by children or tripped over.

BEFORE THE FIRST OPERATION

Unpack the appliance and remove all packaging material. Clean the lid, the accessories and the baking tin with a soft damp cloth and dry these parts thoroughly. Assemble the parts and let the appliance work empty for about 10 minutes in the BAKE mode (programme 10, see further). Let the appliance cool down, clean and dry all parts and assemble them again. Your bread maker is now ready for use. The quality of the bread can depend on many factors. Therefore, it is very important to know all ingredients and their interaction. This will allow you to obtain satisfactory results. Temperature All ingredients that you pour in the bread maker should be at an ambient temperature. The room where you use the appliance should be at a temperature between 15°C and 34°C, and ideally between 20 and 23°C. The room temperature has an influence on the loaf size. Measuring the ingredients Your appliance is equipped with a combined graduated spoon (small and large). Measure the ingredients with this spoon only. The recipes of this instruction manual are based upon the measures of this accessory. When talking about "cup" in this instruction manual, it refers to one measuring cup supplied (250 ml). On the combined graduated spoon, you'll see the following marks: Tablespoon (tbs) = 15 ml Teaspoon (tsp) = 5 ml To measure liquid ingredients, fill the measuring cup and place it on a flat surface. The liquid level line must be aligned to the mark of measurement. An approximate measurement is not sufficient and could have a bad influence on the balance of the recipe. To measure the flour lightly spoon it into the measuring cup and once filled, level off with a straight-edged utensil. Scooping or tapping a measuring cup will pack the flour and you will end up with more than is required. This extra amount could affect the balance of the recipe. Do not sift the flour. To measure small amounts, use the graduated spoon and make sure it is level, not heaped. For some dry ingredients such as raisins or chocolate chips, we advise you to use a kitchen scale. Geographic situation At altitude above 3,000 feet, flour tends to be drier and absorbs less liquid. Slightly more liquid or less flour may be required. Dough rises faster at higher altitude. Either sugar, yeast or liquid should be adjusted slightly to prevent over-rising. See table below for guidelines. Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 28 TKG BBA 1 – 071212

Assembly page 28/132

Fax [phone] ALTITUDE Adjustment 3,000 ft 5,000 ft 7,000 ft Reduce yeast: For each tsp in the recipe, decrease by 1/8 tsp 1/8 – 1/4 tsp + 1/4 tsp Reduce sugar: For each tbs in the recipe, decrease by 0-1 tsp 0-2 tsp

Increase liquid: For each cup in the recipe, add 1 -2 tbs 2-4 tbs 3-4 tbs

Ingredients One of the most important factors involved when making bread is the quality and freshness of the ingredients. Moreover, it is absolutely necessary to follow the amounts prescribed accurately. Water It is recommended to use lukewarm drinking water. This gives the best results. All-purpose flour All-purpose flour is a blend of refined hard and soft wheat flours especially suited for making breads and cakes. While this type of flour may give acceptable results from your bread maker, we recommend using bread flour. Bread flour Bread flour is high gluten/protein flour that has been treated with conditioners that give dough a greater tolerance during kneading. Bread flour typically has a higher gluten concentration than all-purpose flour, however, depending on different milling practices this may vary. Bread flour is recommended for use with this bread maker, but all-purpose flour will give acceptable results. Whole-wheat flour Whole-wheat flour is milled from the entire wheat kernel, which contains the bran and germ and makes it heavier and richer in nutrients than all-purpose flour. Bread made with this flour is usually smaller and heavier than white loaves. To overcome this, whole-wheat flour is usually mixed with all-purpose flour, bread flour or gluten to produce taller, light-textured bread. Rye flour Rye flour is a high fibre flour similar to whole-wheat flour. Rye flour must always be mixed with a high proportion of all-purpose flour, bread flour or gluten, as it does not contain enough gluten to develop the structure for a tall, even-grained loaf. Gluten Gluten is the protein in the wheat that makes the dough elastic. Gluten is usually available at most health food and bulk stores and is sometimes used in small portions with dense, low gluten flours such as a whole-wheat to increase volume and lighten texture. Cake flour Cake flour is low gluten/protein flour and is specially designed for use in cake recipes. It is not recommended for bread recipes. Self-rising flour Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 29 TKG BBA 1 – 071212

Fax [phone] Self-rising flours contain unnecessary leavening ingredients that will interfere with bread and cake making. It is not recommended for use in your bread maker. Bran Bran (unprocessed) and wheat germ are the coarse outer portions of the wheat or rye grains separated from the flour. They are often added in small quantities to bread for nutritional enrichment, heartiness and flavour. They are also used to enhance the texture of bread. Cornmeal and oatmeal Cornmeal and oatmeal come from the coarsely ground white or yellow corn and from rolled or steel-cut oats. They are used primarily to enhance the flavour and texture of bread. Cracked wheat Cracked wheat is very coarse in texture. It comes from wheat kernels cut into angular fragments. It gives whole grain bread a nutty flavour and crunchy texture. Seven-grain cereal blend Seven-grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and hulled millet. Yeast Yeast, through a fermentation process produces gas (carbon dioxide) necessary to make bread rise. Yeast must be able to feed on sugar and flour carbohydrates in order to produce this gas. Active dry granular yeast is used in all recipes that call for yeast. There are basically four different types of yeast available; fresh, dry, quick-rising and bread machine. It is recommended that traditional dry yeast be used, however, quick-rising yeast can also be used in lesser amounts. Fresh or compressed cake yeast should never be used, as they will produce poor results. Yeast must always be stored in a refrigerator to keep it fresh. Too much heat will kill it. Ensure that your yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated as soon as possible for future use. Often bread or dough, which fails to rise, is due to stale yeast being used. The following test can be done to determine whether your yeast is stale and inactive: Place ½ cup of lukewarm water into a small bowl or cup. Stir 1 tsp of sugar into the water then sprinkle 2 tsp of yeast over the surface. Place the cup in a warm area and allow sitting for 10 minutes undisturbed. The mixture should foam and produce a strong yeast aroma. If this does not occur, fresh yeast should be purchased. Sugar Sugar is important for the colour and flavour of breads. It is also food for yeast as it supports the fermentation process. Recipes that call for sugar require granulated sugar. Do not substitute powdered sugar or brown sugar unless indicated. Artificial sweeteners cannot be used as a substitute for sugar as yeast will not react properly with them. Salt Salt is necessary to balance the flavour of breads and cakes, as well as for the crust colour that develops during baking. For dietary reasons, it may even be eliminated entirely, however, your bread may over-proof and rise higher than normal. Liquids/milk Liquid such as milk or a combination of powdered milk and water can be used when making bread. Milk will improve flavour, provide a velvety texture and soften the crust, while water alone will produce a crispier crust. Use only powdered milk when using the delay timer. Some recipes call for juice (orange, apple, etc.) to be added as a flavour enhancer. Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 30 TKG BBA 1 – 071212

Fax [phone] Eggs Eggs add richness and velvety texture to bread dough and cakes. Use only large-size eggs in these recipes. Butter, oil and margarine Butter, oil and margarine shorten or tenderise the texture of yeast breads. However, breads that call for butter stay fresh longer. If butter or margarine is used directly from the refrigerator, it should be cut into small pieces for easier blending during the kneading cycle. Baking powder Baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking as the chemical reaction works during baking process. Baking soda Baking soda is another leavening agent not to be confused with nor substituted for baking powder. It also does not require rising time before baking as the chemical reaction works during baking process. Special glazes for yeast breads Select one of the following glazes to enhance your bread: Egg glaze: Beat 1 large egg and 1 tsp of water together, brush generously. Apply to dough only, before baking in your regular oven. Melted Butter Crust: Brush melted butter over just-baked bread for a softer, tender crust. Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk or cream. Sweet icing glaze: Mix 1 cup sifted icing sugar with 1 to 2 tsp of milk to make a consistent glaze. Drizzle over sweet breads. Poppy/sesame/caraway seed/cornmeal/oatmeal: Sprinkle your choice of these seeds generously over just-glazed bread.

OPERATING YOUR BREAD MAKER

CONTROL PANEL Display window: Displays the programme number. Displays a minute-by-minute baking time countdown. Displays an error (error warning codes "E:E0", "E:E1" and "H:HH") TIME key: Allows setting the timer to delay the baking process. This key allows to set the time in 10-minute increments. MENU key: Press to select a programme of your choice (from 1 to 12). Each time you press this key, the display switches to the next programme. START/STOP key: To start a programme, press this key for about 1.5 seconds. Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 31 TKG BBA 1 – 071212

Assembly page 31/132

Fax [phone] Press and hold for about 1.5 seconds until you hear a beep to stop operation or cancel a timer setting. (Note: it is not necessary to press the stop key when you open the lid to check the progress of your bread). Crust key (COLOR): Press this key to select the crust colour between light, medium and dark respectively (some programmes do not allow this choice). Each time you press this key, the next crust colour will appear on the display. Weight key (LOAF): Allows you to choose the loaf size (some programmes do not allow this choice). Each time you press this key, the display switches to the next weight. You can choose between 500g, 1000g, 1200g and 1400g. This has an influence on the baking time. 500g is only used for the double baking tin. The following programmes allow to make a choice: BASIC, WHOLE WHEAT, FRENCH, SWEET and ULTRA FAST. LIGHT key: Press this key to switch on the lamp so that you can check the baking process. After one minute, the lamp will go out automatically unless you press the key again. PAUSE key: Press this key to interrupt the baking process. The remaining time will flash on the display. If you press PAUSE again, the baking programme will continue. CYCLE key: Press this key to set the different stages of the HOME MADE program. BEEP SIGNALS The appliance emits several beeps: 1 long beep: Appliance is turned on / The program is completed 1 medium-length beep: The program is interrupted 1 short beep: A valid program key is pressed several consecutive beeps: The "add ingredients" function is activated 10 short beeps: The “keep warm” function is completed SINGLE BAKING TIN OR DOUBLE BAKING TIN You can put either the single baking tin or the double baking tin in the appliance. You can use the single baking tin to bake one bread of any size (500g, 1000g, 1200g or 1400g). The double baking tin makes it possible to bake two breads with a different flavour, for instance a white bread and a darker bread, at the same time. You can also use the double baking tin to bake 2 breads with the same flavour or just 1 bread in one of the sides. The maximum capacity of each side is 500g, so if you use just one of the sides of the double baking tin to bake one single bread we advise you to choose a loaf size of 500g. If you use both sides to bake two breads simultaneously, we advise you to choose a loaf size of 1000g. USE

1. Open the lid and remove the baking pan by raising it by its handle. It is important to

remove the baking pan from the unit. Do not add ingredients to the baking pan while it is in the unit to avoid the risk of spilling ingredients into the inner case. Place your bread maker where it is level, stable and secure. Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 32 TKG BBA 1 – 071212

2. Take the right kneading blades, depending on which baking tin you will be using. Attach

the kneading blades onto the shafts inside the baking pan by lining up the flat side of the blades with the flat side of the shafts. Push the blades firmly onto the shafts. Important: Be sure to set the kneading blades firmly into place, otherwise, the blades may come off during operation. This will affect the kneading or mixing. Be sure the shafts are clean of any particles to ensure the kneading blades will fully seat into place. It is recommended to fill the hole of the kneading blades with heat-resistant margarine to prevent the dough from sticking to the kneading blades.

3. Select a recipe from the "Recipes" section below. When following the recipe:

Measure the ingredients carefully and accurately. Refer to the section "Measuring your ingredients". Always add ingredients into the baking tin in the order they are listed. Yeast is always added last. Be sure that the yeast does not touch the liquid ingredients. Usually, water or another liquid has to be put in first, then add sugar, salt and flour. Finally, add yeast or baking powder. To add the yeast, use your finger to make a small hole in the top of the flour. Put the yeast in the hole and make sure it does not touch the liquid or salt.F

4. Return the baking tin to the unit, until you hear a “click” which means it‟s locked.

5. Close the lid and connect the plug to the power outlet. A beep will sound and "2:55" will

appear on the display but the ":" will not flash. Programme 1, “1200g” and “MEDIUM” will appear as default settings.

6. Select the appropriate programme for your recipe by pressing the MENU button on the

control panel. Each time MENU is pressed, the number in the display window will move to the next setting. Be sure to press the button until you hear a beep.

7. Select the appropriate colour setting for your bread crust by pressing the crust button

(COLOR). Each time you press this key, the indication on the display changes (LIGHT, MEDIUM or DARK).

8. Select the appropriate setting for loaf size by pressing the weight button (LOAF). Each time

this button is pressed, the display will cycle from one weight to another.

9. Press the START/STOP key for about 1.5 seconds. The baking time in hours and minutes will

appear in the LCD display, the “:” will start flashing and a short beep will sound. For instance, if you choose a recipe using the standard bread programme for medium crust and 1200gr size, the display will show "2:55". It will count down the remaining processing time in one-minute increments until the bread is done. When using the programmes "BASIC", "WHOLE WHEAT", "FRENCH", "QUICK", "SWEET", "CAKE", "ULTRA-FAST" and "HOME- MADE", a beep will sound during the cycle to indicate that you can add ingredients. Open the lid and add the desired ingredients. Be careful when opening the lid because steam might escape. Note: Once you have pressed on the START/STOP key, it is impossible to modify the settings with the other keys. All keys except START/STOP, LIGHT and PAUSE are inactivated.

10. When the programme is completed, 1 beep will sound. To avoid damaging the bread

maker surface, do not put any object or the hot baking tin on top of the unit. If you do not want to use the keep warm function, stop the appliance by pressing the START/STOP button for about 1.5 seconds. A long beep will sound and the display will go back to the default setting.

11. If you do not press the START/STOP key and leave the loaf inside the baking tin, the "keep

warm" function begins automatically when baking time is done. The colon in the "0:00" will continue to flash for up to 60 minutes after baking is completed and the appliance will keep the bread warm during that time. At the end of the hour, 10 beeps will sound and the display will come back to the default setting. You may remove the baking tin any time during the "keep warm" cycle. To turn off the "keep warm" feature before 60 minutes are up, simply press the START/STOP key and hold it until it beeps. Unplug the unit when finished. Caution: when using the programme 8 (DOUGH), do not use the keep warm Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 33 TKG BBA 1 – 071212

Fax [phone] function because if you leave finished dough in the unit too long, it may over-rise and produce poor results. For best results, remove the dough at the end of the cycle and follow the recipe directions for shaping, resting and baking.

12. This bread maker has convenient viewing windows so that you may watch the progress of

the bread as it is mixed, kneaded and baked. Occasionally, some moisture may form on the windows during processing. You may lift the lid to look inside during the mixing and kneading stages, however, DO NOT OPEN THE LID DURING THE BAKING CYCLE (approximately the last hour) as this may cause the bread to collapse.

13. Before taking out the baking pan with the bread, let them cool down for a while as they

are very hot. To remove the bread from the baking pan, use potholders or oven mitts and take the pan by raising it by its handle. Turn the pan upside down and shake the bread out onto a wire cooling rack or a clean cooking surface. The baking pan has a non-stick coated finish so that the bread should come out easily. Do not use metal utensils to remove bread as they may scratch the non-stick coating. If needed, slide a flat rubber or plastic spatula along the sides of the pan to loosen the loaf. If a kneading paddle remains in the bottom of your loaf, use the hook provided or the end of a plastic spoon or other non-metal utensil to remove it. Do not use a knife or other sharp metal object, as this will scratch the non-stick coating on the kneading blade. Always check to see where the kneading blades are when removing a baked loaf of bread. If they remain stuck to the bread you may accidentally damage them by cutting into them while slicing.

14. Allow bread to cool on a rack for at least 20 minutes before slicing, to release steam. Use

a good serrated bread knife or electric knife.

15. The bread or parts of the bread can be stored in a sealed plastic bag or receptacle for

about 3 days at room temperature, or up to 10 days if you put it in a refrigerator.

USING THE TIMER FOR DELAYED OPERATION

Use the timer when you wish to delay the completion of your bread. This feature allows you to delay the baking time for up to 13 hours. For example, you can set the timer at 7 p.m. and wake up to fresh bread by 8 a.m. the following morning. To set the timer, follow the instructions below: Note: Do not use the timer and delay function with recipes that call for fresh ingredients that might spoil such as fruits, eggs, fresh milk, sour cream or cheese. To set the timer, determine when you would like your bread to be ready and count the number of hours until then. For example, if it is 8 p.m. when you place all your ingredients in the baking tin and you would like to wake up to the aroma of fresh bread at 8 a.m. the next morning, you need a total of 12 hours before your bread is complete. Once you have chosen the appropriate settings (menu, colour, loaf size) for your recipe, simply set the timer for the total number of hours – in this case, 12 hours. Press the TIMER key on the control panel and the time of delay will show in the display window. Each press will add 10 minutes. Continue to press TIMER until the display indicates 12:00. You do not need to mathematically calculate the difference between the setting time and the total hours you want (12:00). The bread maker will automatically adjust to include the setting time. Simply set the timer for your total hours (12). Once you have set the time, press START/STOP. The colon ":" in the display will flash to indicate that the timer has been set and the countdown will start. The timer will count down in one-minute increments. When the display reaches 0:00, your bread is complete and 10 beeps will sound. If you make a mistake while setting the timer, press and hold the START/STOP key until it beeps. This will clear the display and you can set the timer again. Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 34 TKG BBA 1 – 071212

Problem Solution Smoke comes out of the side vents during the baking process This can be due to some oil on the heating element. Unplug the appliance, remove the baking tin and clean the heating element with a dry cloth. Be careful not to get burned. Flour spilled out of the bread tin into the inner case Unplug the unit and allow to cool, wipe out inner case with a clean cloth. Be careful when cleaning around the heating element. The lower crust is too thick This can happen if you leave the bread for a long time in the baking tin. Try to remove the loaf earlier. Bread did not bake properly Ensure the kneading blades are properly seated on the mounting shaft. Avoid opening the appliance too frequently during the programme. You can hear the motor but the dough is not being mixed Check that the baking tin is locked properly and that the kneading blades are properly installed. [E:E0] or [E:E1] appears in the display window If the display shows “E:E0” or “E:E1” after you have pressed START/STOP, the temperature sensor is disconnected. Unplug the appliance and contact the nearest customer service. [H:HH] appears in the display window If the display shows “H:HH” after the programme has been started, the temperature inside is still too high. Then the programme has to be stopped. Open the lid and let the machine cool down for 10 to 20 minutes. The bread is too large and pushes the cover Reduce the amount of water, flour or yeast or lower the temperature.

The bread is too small There is not enough yeast or the water temperature is too high, or the ambient temperature is too low. Add yeast or increase the ambient temperature. The dough overflows the baking tin Reduce the amount of liquids or yeast. The middle part of the bread collapses The temperature of the yeast is too high or you have used too much water; use yeast at room temperature or reduce the amount of water. The bread is too dense and weighs too much Too much flour or fruits or too little water or yeast. Reduce the amount of flour or fruits or increase the amount of water or yeast. The middle part is hollow Reduce the amount of water or yeast, reduce the water temperature or add salt. Dry powder on surface of the bread Reduce the amount of sticky ingredients such as butter or bananas, or add enough water. The crust of cakes (or other preparations with lots of sugar) is too thick and the colour is too dark Too much sugar causes the dark colour. Press START/STOP 5 to 10 minutes before the end of the baking time and keep the bread or cake in the baking tin for about 20 minutes with the cover closed before taking it out. Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 35 TKG BBA 1 – 071212

Fax [phone] If the result is not satisfactory, please check the following points: Caution: Try one solution at a time per loaf. A) Measurement problems Loaf rises then falls Decrease the amount of water/milk by 2 tbs. Increase the amount of salt by 1/4 tsp. Decrease the amount of yeast by 1/4 tsp. Loaf rises too much Decrease the amount of flour by 2 tbs. Decrease the amount of water/milk by 2 tbs. Increase the amount of salt by 1/4 tsp. Decrease the amount of sugar/honey by 1 tsp. Decrease the amount of yeast by 1/4 tsp. Loaf does not rise enough Increase the amount of water/milk by 2 tbs. Decrease the amount of salt by/4 tsp. Increase the amount of sugar/honey by 1 tsp. Increase the amount of yeast by 1/4 tsp. Crust is too dark Decrease the amount of sugar/honey by 1 tsp. Loaf partially cooked Decrease the amount of water/milk by 2 tbs. Top of the loaf is not smooth Decrease the amount of flour by 2 tbs. Increase the amount of water/milk by 2 tbs. Texture of the loaf is heavy or dense Decrease the amount of flour by 2 tbs. Increase the amount of sugar by 1 tsp. Increase the amount of yeast by 1/4 tsp. B) Ingredient problems If the poor result is not due to measurement problems, it can also be due to the ingredients themselves: Loaf rises then falls The flour is too fine. Loaf rises too much You used a wrong type of yeast. You forgot to add salt. Loaf does not rise enough The flour is too old. The flour does not contain enough gluten. The flour is too fine. You used a wrong type of yeast. You put too much salt. Flat loaf, little to no rising The liquid is too hot/cold. The flour is too old. The flour does not contain enough gluten. The flour is too fine. Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 36 TKG BBA 1 – 071212

Assembly page 36/132

Fax [phone] You forgot the yeast. The yeast is too old. You used a wrong type of yeast. You put too much salt. You forgot to add salt. If the ingredients are only partially mixed The flour is too fine. If the loaf texture is heavy or dense You used a wrong type of yeast.

Unplug the appliance and let it cool down before cleaning.

1. Take the baking tin or double baking tin out of the appliance by pulling the handle of the

baking tin. Clean the inside and outside with a damp cloth. If necessary, use soapy water to clean the inside of the baking tin. Never use scratching or abrasive objects, as they would damage the non-stick coating of the baking tin. No guarantee claims will be accepted in case the non-stick coating of the baking tin is scratched or damaged. The baking tin can also be put in the dishwasher. After a while, the appearance of the non-stick coating might change because of the steam and humidity. This is normal and does not affect the features and quality of the coating. Make sure that the baking tin is completely dry before putting it back in the appliance. Press it down until it locks into place.

Clean the kneading blades with a damp cotton cloth. If the kneading blades are difficult to detach, you can use the hook to take the kneading blades out or you can pour some hot water in the baking tin and wait for a few minutes. Hot water will release the connection of the kneading blades. If the hole of the kneading blades is obstructed, clean it with a toothpick, making sure not to scratch the blade. The kneading blades can also be put in the dishwasher.

It is recommended not to disassemble the lid for cleaning. Clean it with a damp cloth. Never immerse it in water or any other liquid.

If necessary, you can also clean the inner case. There too, only use a damp cloth. Make sure the inner case has totally cooled down before cleaning it. Make sure it is totally dry before switching on the appliance.

Clean the housing of the appliance with a damp cloth. Do not use abrasive cleaners. Never immerse the appliance in water or any other liquid. If you want to store the appliance, make sure that it has cooled down, that it is clean and dry and that the lid is closed.

PROGRAMME DESCRIPTION AND RECIPE SUGGESTIONS

MEMORY If there is a supply interruption during the course of bread making, the process of bread making will be continued automatically if the supply is restored within 10 minutes, without having to press the START/STOP key. If the supply interruption time exceeds 10 minutes the memory cannot be kept and the bread maker must be restarted. If the programme cycle had not gone further than the kneading cycle, just restart the programme by pressing the START/STOP Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 37 TKG BBA 1 – 071212

Fax [phone] key. If the programme had gone a bit further than the kneading cycle but had not reached the beginning of the baking cycle, use the baking programme "BAKE" which will start the baking process. However, if the programme was in the middle of the baking cycle at the time of the supply interruption, it is advisable to discard the dough and to start all over again as the baking programme might be too long and might burn the dough. STANDARD BREAD Programme: 1 (BASIC) – Crust colour: light/medium/dark – Weight: 550g/1200g/1400g This setting is used for breads, which primarily use white flour; though it can also be used for medium and dark breads and farmer breads. Loaves will be slightly denser than French or sweet breads. This programme cannot be used for whole-wheat breads. Ingredients: 550g 1200g 1400g 190 ml of water 1 tablespoon of butter of margarine 1 teaspoon of salt 1 tablespoon of powdered milk 1 tablespoon of sugar 2 ¼ cups of all-purpose flour or bread flour 1 teaspoon of quick-rise yeast 400 ml of water 2 ½ tablespoon of margarine or butter 1 1/3 teaspoon of salt 2 ½ tablespoons of powdered milk 1 1/3 tablespoon of sugar 4 2/3 cups of all-purpose flour or bread flour 1 ¾ teaspoon of quick-rise yeast 460 ml of water 4 tablespoons of margarine or butter 2 teaspoons of salt 4 tablespoons of powdered milk 3 tablespoons of sugar 5 ½ cups of all-purpose flour or bread flour 1 ¾ teaspoon of quick- rise yeast

1. Measure the ingredients accurately and add to the baking tin in the order listed above

(liquid ingredients first).

2. Insert the baking tin in the bread maker. Close the lid.

7. Using oven mitts, remove the bread after the baking time has elapsed.

8. Let it cool down on a wire rack at least one hour before slicing it.

WHOLE-WHEAT BREAD Programme: 2 (WHOLE WHEAT) – Crust colour: light/medium/dark – Weight: 550g/1200g/1400g This setting is used for recipes with significant amounts of whole-wheat or rye flour, oats, or bran. It is recommended not to use the timer for this programme, as this may give poor results. Ingredients: 550g 1200g 1400g 190 ml of water 2 tablespoons of margarine or butter 1 teaspoon of salt 1 tablespoon of sugar 1 ¼ cup of all-purpose flour or bread flour 1 cup of wholewheat flour 400 ml of water 4 tablespoons of margarine or butter 2 ½ teaspoons of salt 4 tablespoons of powdered milk 3 tablespoons of sugar 1 1/3 cup of all-purpose flour or 460 ml of water 4 tablespoons of margarine or butter 2 teaspoons of salt 4 tablespoons of powdered milk 3 tablespoons of sugar 2 1/3 cups of all-purpose Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 38 TKG BBA 1 – 071212

Fax [phone] ½teaspoon of quick-rise yeast bread flour 3 1/3 cups of wholewheat flour 2 teaspoons of quick-rise yeast flour or bread flour 3 1/3 cups of wholewheat flour 2 teaspoons of quick-rise yeast

Note: you may add 1 ½ tablespoon of gluten to the ingredients to improve the height and texture of this bread.

1. Measure the ingredients accurately and add to the baking tin in the order listed above

(liquid ingredients first).

2. Insert the baking tin in the bread maker. Close the lid.

7. Using oven mitts, remove the bread after the baking time is elapsed.

8. Let it cool down on a wire rack at least one hour before slicing it.

FRENCH BREAD Programme: 3 (FRENCH) – Crust colour: light/medium/dark – Weight: 550g/1200g/1400g Traditionally, French bread has a crispier crust and lighter inside texture than basic breads. Ingredients: 550g 1200g 1400g 190 ml of water 1 tablespoon of oil 1 teaspoon of salt 1 tablespoon of sugar 2 ¼ cups of all-purpose flour or bread flour 1 teaspoon of quick-rise yeast 390 ml of water 3 tablespoons of oil 1 ½ teaspoon of salt 1 ½ tablespoon of sugar 4 2/3 cups of all-purpose flour or bread flour 1 ¾ teaspoon of quick-rise yeast 450 ml of water 4 tablespoons of oil 2 teaspoons of salt 2 ½ tablespoons of sugar 5 ½ cups of all-purpose flour or bread flour 1 ¾ teaspoon of quick-rise yeast

1. Measure the ingredients accurately and add to the baking tin in the order listed above

(liquid ingredients first).

2. Insert the baking tin in the bread maker. Close the lid.

7. Using oven mitts, remove the bread after the baking time has elapsed.

8. Let it cool down on a wire rack at least one hour before slicing it.

QUICK BREAD Programme: 4 (QUICK) – Crust colour: light/medium/dark – Weight: 550g/1200g/1400g Use this setting for quick bread making. However, the bread will be denser and not as tall. This setting can be used for light, medium and dark breads and farmer breads. This programme cannot be used for whole-wheat breads. Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 39 TKG BBA 1 – 071212

Fax [phone] Ingredients: 550g 1200g 1400g 130 ml of milk 2 tablespoons of butter or margarine 1 egg 1 teaspoon of salt 4 tablespoons of sugar 1 ¼ cup of all-purpose flour or bread flour 1 ¼ cup of corn flour 3 teaspoons of baking powder 230 ml of milk 2 ½ tablespoons of butter or margarine 3 eggs 1 ½ teaspoon of salt ¼ cup of sugar 3 cups of all-purpose flour or bread flour 1 ¼ cup of corn flour 6 teaspoons of baking powder 260 ml of milk 3 tablespoons of butter or margarine 4 eggs 2 teaspoons of salt 1/3 cup of sugar 3 ½ cups of all-purpose flour or bread flour 1 ½ cup of corn flour 8 teaspoons of baking powder

1. Measure the ingredients accurately and add to the baking tin in the order listed above

(liquid ingredients first).

2. Insert the baking tin in the bread maker. Close the lid.

6. Using oven mitts, remove the bread after the baking time is elapsed.

7. Let it cool down on a wire rack at least one hour before slicing it.

Note: Dry ingredients may agglomerate in the corners of the baking tin during the initial mixing. It is necessary to help the mixing process in order to avoid clots of flour. SWEET BREAD Programme: 5 (SWEET)– Crust colour: light/medium/dark – Weight: 550g/1200g/1400g Use this setting for recipes that use fruit juice, additional sugar, or sweet ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent burning and the extra rise cycle gives the loaves a light, airy texture. Ingredients: 550g 1200g 1400g 160 ml of water 2 tablespoons of butter or margarine 1 egg ½ teaspoon of salt 1 tablespoon of powdered milk 1 ½ tablespoon of honey 3 tablespoons of sugar 2 ¼ cups of all-purpose flour or bread flour 1 teaspoon of quick-rise yeast 380 ml of water 4 tablespoons of butter or margarine 1 egg 1 ¾ teaspoon of salt 2 ½ tablespoons of powdered milk 2 tablespoons of honey 6 tablespoons of sugar 4 ½ cups of all-purpose flour or bread flour 1 ¼ teaspoon of quick-rise yeast 440 ml of water 4 tablespoons of butter or margarine 1 egg 1 ½ teaspoon of salt 3 tablespoons of powdered milk 2 tablespoons of honey 8 tablespoons of sugar 5 ½ cups of all-purpose flour or bread flour 1 ¼ teaspoon of quick- rise yeast

1. Measure the ingredients accurately and add to the baking tin in the order listed above

(liquid ingredients first).

2. Insert the baking tin in the bread maker. Close the lid.

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 40 TKG BBA 1 – 071212

7. Using oven mitts, remove the bread after the baking time has elapsed.

8. Let it cool down on a wire rack at least one hour before slicing it.

CAKE Programme: 6 (CAKE) – Weight: 550g/1400g Use the "CAKE" setting to make cake. Honey Cake Ingredients: 550g 1400g 3 or 4 eggs 120g of sugar 1/3 teaspoon of salt 3 tablespoons of honey 2 tablespoons of milk 120g of self-rising flour 2 tablespoons of salad oil 15g of cake oil ½ tablespoon of custard powder 6 or 7 eggs 250g of sugar 1 teaspoon of salt 6 tablespoons of honey 4 tablespoons of milk 250g of self-rising flour 4 tablespoons of salad oil 30g of cake oil 1 tablespoon of custard powder

Hint: Scrape the sides of the container while mixing to ensure all ingredients are blended.

1. Put the eggs, sugar and salt in a container and stir with a hand mixer to produce foam.

2. Add honey and salad oil in the mixture and stir again with the hand mixer.

3. Put self-rising powder in the mixture and stir evenly.

4. Pour milk into the mixture and stir evenly by hand with a beater.

5. Sprinkle the baking tin with oil and pour the mixture into the baking tin.

6. Insert the baking tin in the bread maker. Close the lid.

9. Using oven mitts, remove the cake after the baking time has elapsed.

10. Let it cool down on a wire rack before slicing it.

Sponge Cake Ingredients: 550g 1400g 3 or 4 eggs 120g of sugar 120g of self-rising flour 60g of vegetable oil 15g of cake oil ½ teaspoon of custard powder 1/3 teaspoon of baking powder 6 or 7 eggs 250g of sugar 250g of self-rising flour 120g of vegetable oil 30g of cake oil 1 teaspoon of custard powder ½ teaspoon of baking powder

Hint: Scrape the sides of the container while mixing to ensure all ingredients are blended.

1. Put the eggs, sugar and half of the vegetable oil in a container and stir with a hand mixer

until the sugar is melted.

2. Add cake oil in the mixture and stir again with the hand mixer.

3. Put the remaining vegetable oil, the self-rising flour, the custard powder and the baking

powder in the mixture and stir for approximately 4 minutes with the hand mixer at high speed until sufficient foam has been produced.

4. Sprinkle the baking tin with oil and pour the mixture into the baking tin.

5. Insert the baking tin in the bread maker. Close the lid.

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 41 TKG BBA 1 – 071212

Assembly page 41/132

8. Using oven mitts, remove the cake after the baking time has elapsed.

9. Let it cool down on a wire rack before slicing it.

Egg Sponge Cake Ingredients: 550g 1400g 3 or 4 eggs 120g of sugar 120g of self-rising flour 30g of cream 15 g of cake oil ½ teaspoon of custard powder 6 or 7 eggs 250g of sugar 250g of self-rising flour 60g of cream 30 g of cake oil 1 teaspoon of custard powder

Hint: Scrape the sides of the container while mixing to ensure all ingredients are blended.

1. Put the eggs and sugar in a container and stir with a hand mixer to produce foam.

2. Add cake oil in the mixture and stir again with the hand mixer at high speed.

3. Put self-rising powder and custard powder in the mixture and stir evenly.

4. Pour melted cream into the mixture and stir evenly.

5. Sprinkle the baking tin with oil and pour the mixture into the baking tin.

6. Insert the baking tin in the bread maker. Close the lid.

9. Using oven mitts, remove the cake after the baking time has elapsed.

10. Let it cool down on a wire rack before slicing it.

STRAWBERRY JAM / PINEAPPLE JAM

Programme: 7 (JAM) – Weight: 550g/1400g This programme allows making jam very easily. Cut the fruits into pieces of max. 1cm. Do not use normal sugar but rather jellifying sugar. Ingredients: 550g 1400g 1 ½ cup of fresh strawberries/pineapple cut into pieces of max. 1cm. 6 tablespoons of jellifying sugar 2 tablespoons of lemon juice ¼ cup of pudding flour 4 cups of fresh strawberries/pineapple cut into pieces of max. 1cm. 10 tablespoons of jellifying sugar 4 tablespoons of lemon juice ¾ cup of pudding flour

1. Measure the ingredients accurately and add to the baking tin in the order listed above.

2. Insert the baking tin in the bread maker. Close the lid.

5. Using oven mitts, remove the baking tin after the baking time has elapsed.

6. Pour the jam into a clean, sterilized mason jar and cover with a sterilized mason jar lid.

Store in the refrigerator. Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 42 TKG BBA 1 – 071212

Fax [phone] DOUGH Programme: 8 (DOUGH) – Weight: 550g/1200g/1400g This setting makes dough only and will not bake the final bread. You may make dough of any kind using this setting. Dough can then be shaped to make pizza, rolls, bretzels, doughnuts and round or braided breads that must be baked in an oven or fried in a deep fryer. Ingredients: 550g 1200g 1400g 190 ml of water 2 tablespoons of margarine or butter ¾ teaspoon of salt 2 tablespoons of olive oil 2 ¼ cups of all-purpose flour or bread flour 1 tablespoon of sugar 1 teaspoon of quick-rise yeast 400 ml of water 3 tablespoons of margarine or butter 1 ¼ teaspoon of salt 2 tablespoons of olive oil 4 2/3 cups of all-purpose flour or bread flour 2 ½ tablespoons of sugar 1 ¾ teaspoon of quick-rise yeast 460 ml of water 4 tablespoons of margarine or butter 2 teaspoons of salt 2 tablespoons of olive oil 5 ½ cups of all-purpose flour or bread flour 3 tablespoons of sugar 2 teaspoons of quick-rise yeast

1. Measure the ingredients accurately and add to the baking tin in the order listed above

(liquid ingredients first).

2. Insert the baking tin in the bread maker. Close the lid.

3. Select the desired programme. Press the START/STOP key.

4. After the cycle is completed, remove the dough from the baking tin.

5. Let it rise for 10 minutes.

6. If the dough is used for making pizzas, pour tomato sauce on the dough and spread the

desired ingredients all over the pizza dough. Bake it in a traditional oven during 15 minutes at a temperature of 200°C. ULTRA-FAST PROGRAMME Programme: 9 (ULTRA FAST) – Crust colour: light/medium/dark – Weight: 550g/1200g/1400g Duration: 1:38 This programme allows baking a loaf in 98 minutes. With this programme, the timer function is not available. Given the fact that the dough will rise for a shorter time, the loaf might be smaller than with other programmes. !! If the water's temperature is too high or too low, the loaf will not rise enough. The water's temperature is the key to success when using the ultra-rapid programme. Use a cooking thermometer to check if the water temperature is between 48°C and 50°C. Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 43 TKG BBA 1 – 071212

160 ml of hot water (48°C- 50°C) 1 tablespoon of margarine or butter 1 egg 2 tablespoons of sugar 1 teaspoon of salt 2 ¼ cups of all-purpose flour or bread flour 2 teaspoons of quick-rise yeast

370 ml of hot water (48°C- 50°C) 3 tablespoons of margarine or butter 1 egg 4 tablespoons of sugar 1 ½ teaspoon of salt 4 2/3 cups of all-purpose flour or bread flour 3 ½ teaspoons of quick-rise yeast

440 ml of hot water (48°C- 50°C) 3 tablespoons of margarine or butter 1 egg 5 tablespoons of sugar 1 ½ teaspoon of salt 5 ½ cups of all-purpose flour or bread flour 3 ½ teaspoons of quick-rise yeast

1. Measure the ingredients accurately and add to the baking tin in the order listed above

(liquid ingredients first).

2. Insert the baking tin in the bread maker. Close the lid.

7. Using oven mitts, remove the bread after the baking time has elapsed.

8. Let it cool down on a wire rack at least one hour before slicing it.

BAKE Programme: 10 (BAKE) Since this programme allows the bread maker to bake for an hour, special attention has to be paid during this process. This programme helps you when a supply interruption occurs during the rising process. Read the "MEMORY" section for more information about supply interruptions. DESSERT Programme: 11 (DESSERT) Use the "DESSERT" setting to make desserts. Ingredients: Apple Slices Rice Pudding 6 tablespoons of margarine or butter 1 teaspoon of lemon juice 6 apples of medium density 1/3 cup of oatmeal ½ cup of brown sugar ½ cup of all-purpose flour or bread flour 1 ¾ cups of milk 3 slightly beaten eggs 1 ½ cup of cooked rice ½ cup of sugar (½ cup of raisins) 1 teaspoon of vanilla 1 teaspoon of cinnamon

1. Measure the ingredients accurately and add to the baking tin in the order listed above

(liquid ingredients first).

2. Insert the baking tin in the bread maker. Close the lid.

5. Using oven mitts, remove the dessert after the baking time has elapsed.

6. Let it cool down on a wire rack at least one hour before slicing it.

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 44 TKG BBA 1 – 071212

Fax [phone] HOME MADE Programme: 12 This programme allows you to choose the length of the different stages yourself (see table). Stage Possible time setting KNEAD1 6-14 minutes RISE1 20-60 minutes KNEAD2 5-20 minutes RISE2 5-120 minutes RISE3 0-120 minutes BAKE 0-80 minutes KEEP WARM 0-60 minutes

1. Press the CYCLE key once. “KNEAD1” will appear on the display.

2. Press the TIME key to set the time in minutes for the first kneading stage.

3. Touch the CYCLE key again to confirm the setting.

4. Touch the CYCLE key again to go to the next stage. “RISE1” will appear on the display.

5. Press the TIME key to set the time in minutes for the first rising stage. You can hold the TIME

key pressed down to advance the setting.

6. Press the CYCLE key to confirm the setting.

7. Proceed in the same way for all 7 stages.

8. When you have set all 7 stages, press the START/STOP key to exit the setting.

9. Press the START/STOP key again to start the operation.

The setting will be memorized and will appear during the next use of the HOME MADE programme.

CHILDREN LOCKOUT FUNCTION

This bread maker has a safety device that locks the keys so that the bread maker cannot be interrupted unintentionally or used when it is unsupervised. To lock the control panel, press the CYCLE key and then the COLOR key. All keys except CYCLE and COLOR will be deactivated. To unlock, press the CYCLE key and then the COLOR key again. If you do not set the lock function, the keys will be locked automatically during the operation after 5 minutes.

PROTECTION OF THE ENVIRONMENT– DIRECTIVE 2002/96/EC

In order to preserve our environment and protect human health, the waste electrical and electronic equipment should be disposed of in accordance with specific rules with the implication of both suppliers and users. For this reason, as indicated by the symbol on the rating label or on the packaging, your appliance should not be disposed of as unsorted municipal waste. The user has the right to bring it to a municipal collection point performing waste recovery by means of reuse, recycling or use for other applications in accordance with the directive. Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 45 TKG BBA 1 – 071212

Assembly page 56/132

Programme: 3 (WHOLEWHEAT) – Coloration de la croûte: clair/moyen/foncé – Poids: 550g/1200g/1400g Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 58 TKG BBA 1 – 071212

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 59 TKG BBA 1 – 071212

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 60 TKG BBA 1 – 071212

jusqu‟à ce que le sucre soit fondu. Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 61 TKG BBA 1 – 071212

Assembly page 62/132

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 64 TKG BBA 1 – 071212

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 77 TKG BBA 1 – 071212

Programma: 4 (QUICK) – Kleur van de korst: licht/halfdonker/donker (light/medium/dark) – Gewicht: 550g/1200g/1400g Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 80 TKG BBA 1 – 071212

Biscuit Ingrediënten: 550g 1400g 3 of 4 eieren 120g suiker 6 of 7 eieren 250g suiker Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 82 TKG BBA 1 – 071212

Assembly page 86/132

Assembly page 93/132

durante 3 días a temperatura ambiente, o hasta 10 días si lo pone en el congelador. Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 95 TKG BBA 1 – 071212

Assembly page 96/132

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 100 TKG BBA 1 – 071212

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 102 TKG BBA 1 – 071212

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 103 TKG BBA 1 – 071212

Assembly page 106/132

PROBLEMAS E SOLUÇÕES

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 122 TKG BBA 1 – 071212

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 125 TKG BBA 1 – 071212

Assembly page 126/132

Assembly page 128/132

Fax [phone] Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 130 TKG BBA 1 – 071212

Fax [phone] Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity. 131 TKG BBA 1 – 071212

Fax [phone] Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don‟t change the page numbering. Keep the language integrity.