VG BBA 1 - Bread maker Venga - Free user manual and instructions

Frequently Asked Questions - VG BBA 1 Venga

USER MANUAL VG BBA 1 Venga

1. Lid
2. Viewing window
3. Air vents
4. Kneading blade
5. Baking tin

Control panel

1. Start/Stop key (0/1)
2. Crust colour key
3. Menu key
4. Loaf weight key
5. Time up key
6. Time down key
7. LCD display

Accessories

1. Measuring cup
2. Measuring spoon
3. Hook

FR

Apparel

Programm: 9 (Yoghourt)

Please read these instructions carefully before using the appliance, and always follow the safety and operating instructions.

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 case of need you should return the appliance to this electrician.

SHORT CORD INSTRUCTIONS

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. 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 into the bread maker should be at an ambient temperature. The room where you use the appliance should be at a temperature between 15^ and 34^ , and ideally between 20 and 23^ .

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 (250ml).
  On the combined graduated spoon, you'll see the following marks:

Tablespoon (tbs) = 15ml Teaspoon (tsp) = 5ml

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 an 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.

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 1-2 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.

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

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, procedures 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 is not recommended, as they will produce poor results.

Yeast must always be stored in a refrigerator to keep it fresh. Too much heat will kill it. Once 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 12 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 granulated sugar by 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.

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 of 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.

Displays the programme number.
Displays a minute-by-minute baking time countdown.
Displays an error (error warning codes "LLL" and "H:HH").

Allow setting the timer to delay the baking process. The arrows allow to set the time up or down in 10-minute increments. To quickly advance or set the time back, press and hold down the arrows.

MENUKey(1-6/7-12):

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 (0/1):

Allows starting a programme.
Press and hold 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:

Press this key to select the crust colour between light and dark (some programmes do not allow this choice). Each time you press this key, the arrow on the display will switch to the next crust colour.

Weight key (450g/680g/900g):

Allows you to choose the loaf size (some programmes do not allow this choice). Each time you press this key, the arrow on the display switches to the next weight.

BEEP SIGNALS

The appliance emits several beeps:

1 long beep: appliance is turned on

1 short beep: a valid programme key is pressed

10 consecutive beeps: the "add ingredients" function is activated

12 short beeps: the programme is completed

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.

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

3. Select a recipe from the "Recipes" section below. When following the recipe: Measure the ingredients carefully and accurately. Refer to the section "Measuring the 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.

1. Return the baking tin to the unit until it is locked to the bottom of the cavity.
2. Close the lid and connect the plug to the power outlet. A beep will sound and "2:50" will appear on the display. Programme 1 will appear as default setting.
3. Select the appropriate programme for your recipe by pressing the MENU button on the control panel. Each time this button 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.
4. Select the appropriate setting for loaf size by pressing the weight button. Each time this button is pressed, the display will cycle from one weight to another.
5. Select the appropriate colour setting for your bread crust by pressing the crust button. You can choose between light and dark. The default setting is light.
6. Press the START/STOP key and hold it for 3 seconds. The baking time in hours and minutes will appear on the LCD display and the LCD backlight will start flashing. For instance, if you choose a recipe using the standard bread programme for light crust and 680g 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", "French", "Sweet", "Wholewheat" and "Sandwich", 10 beeps 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 the START/STOP key, it is impossible to modify the settings with the other keys.

1. When the programme is completed, 12 beeps 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 3 seconds. A long beep will sound and the display will go back to the default setting.

2. If you do not press the START/STOP key and leave the loaf inside the baking tin, the "keep warm" function begins automatically when the baking time is done. The bread maker will keep the bread warm for 60 minutes. At the end of the hour, 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 the 60 minutes are up, simply press the START/STOP key and hold it for 3 seconds. Unplug the unit when finished. Caution: when using the programmes 7 (WHISK), 8 (JAM) and 10 (DOUGH), the keep warm function is not activated. For programme 10 this is 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.

3. This bread maker has a convenient viewing window so that you may watch the progress of the bread as it is mixed, kneaded and baked. Occasionally, some moisture may form on the window 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.

4. To remove the bread from the baking pan, use potholders or oven mitts and raise it by its handle. Turn the pan upside down and shake the bread out onto a wire cooling rack. The baking pan has a non-stick coated finish so that the bread should come out easily. Do not use metal utensils to remove the 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 the 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 blade is when removing a baked loaf of bread. If it remains stuck to the bread, you may accidentally damage the kneading blade by cutting into it while slicing.
5. Allow the bread to cool on a rack for at least 60 minutes before slicing, to release steam. Use a good serrated bread knife or electric knife.

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 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 for your recipe, simply set the timer for the total number of hours – in this case, 12 hours.

• Press the key on the control panel and "2:50" - the time for this setting - will

automatically show in the display window. Continue to press until the display indicates 12:00. You do not need to mathematically calculate the difference between the setting time (2:50) 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). If you pass the 12:00, press the key to go back. You may press and hold down either arrow to quickly advance the time on the display.

• Once you have set the time, press START/STOP. The countdown will start. The timer will count down in one-minute increments. When the display reaches 0:00, your bread is complete and 12 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.

TROUBLESHOOTING GUIDE - OPERATION PROBLEMS

Problem	Solution
Smoke comes out of the air 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. Take care 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 blade is 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 blade is properly installed.
[HOT] appears in the display window If the disp	ay shows "HOT" after you have pressed START/STOP, 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.
[H:HH] or [LLL] appears in the display window	If the display shows "H:HH" or "LLL" 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.

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.
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.

CLEANING AND CARE

Unplug the appliance and let it cool down before cleaning.

1. Baking tin

Take the baking tin out of the appliance as explained earlier in this manual before cleaning. 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. 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.

1. Kneading blade

Clean the kneading blade with a damp cloth. If the kneading blade is difficult to detach, pour some hot water in the baking tin and wait for a few minutes. Hot water will release the connection of the kneading blade. If the hole of the kneading blade is obstructed, clean it with a toothpick, making sure not to scratch the blade.

1. Lid with window

Clean it with a damp cloth. Never immerse it in water or any other liquid.

1. Inner case

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.

1. Housing

Clean the housing of the appliance with a damp cloth. Never immerse the appliance in water or any other liquid.

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 20 minutes, without having to press the START/STOP key. If the supply interruption time exceeds 20 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. 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 WHITE BREAD

Programme: 1 (Basic) - Crust colour: light/dark - Weight: 450g/680g/900g

This setting is used for breads which primarily use white flour; though some recipes may include small amounts of whole wheat flour as well. Loaves will be slightly denser than French or sweet breads.

Ingredients:

450g	680g	900g
2/3 cup of water1 tablespoon of butter or margarine1 tablespoon of plant oil1/3 teaspoon of salt1 1/2 tablespoons of powdered milk2 tablespoons of sugar2 cups of all-purpose flour or bread flour1 1/4 teaspoon of quick-rise yeast or dried yeast	1 cup of water1 1/2 tablespoons of butter or margarine1 1/2 tablespoons of plant oil1 1/2 teaspoon of salt2 tablespoons of powdered milk2 1/2 tablespoons of sugar2 1/4 cups of all-purpose flour or bread flour1 1/4 teaspoon of quick-rise yeast or dried yeast	1 1/3 cup of water2 tablespoons of margarine or butter2 tablespoons of plant oil1 teaspoon of salt3 tablespoons of powdered milk3 tablespoons of sugar3 1/2 cups of all-purpose flour or bread flour1 1/2 teaspoon of quick-rise yeast or dried 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.
4. Select the desired crust colour.
5. Select the loaf size.
6. Press the START/STOP key.
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.

FRENCH BREAD

Programme: 2 (French) - Crust colour: light/dark - Weight: 450g/680g/900g

Traditionally, French bread has a crispier crust and lighter inside texture than basic breads.

Ingredients:

450g	680g	900g
1 cup of water	1 1/4 cup of water	1 1/2 cup of water
2 tablespoons of oil	2 tablespoons of oil	2 tablespoons of oil
1 teaspoon of salt	1 1/2 teaspoon of salt	2 teaspoons of salt
2 tablespoons of sugar	2 tablespoons of sugar	2 1/2 tablespoons of sugar
2 cups of all-purpose flour or bread flour	2 1/2 cups of all-purpose flour or bread flour	3 1/2 cups of all-purpose flour or bread flour
1 teaspoon of quick-rise yeast	1 1/4 teaspoon of quick-rise yeast	1 1/2 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.

3. Select the desired programme.
4. Select the desired crust colour.
5. Select the loaf size.
6. Press the START/STOP key.
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.

SWEET BREAD

Programme: 3 (Sweet)-Crust colour: light/dark-Weight:450g/680g/900g

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:

450g	680g	900g
3/4 cup of milk1 1/2 tablespoon of butter or margarine1 egg1 teaspoon of salt1 1/2 tablespoon of honey2 tablespoons of sugar2 cups of all-purpose flour or bread flour1/2 teaspoon of quick-rise yeast	1 1/4 cup of milk1 1/2 tablespoon of butter or margarine1 egg1 teaspoon of salt1 1/2 tablespoon of honey3 tablespoons of sugar3 cups of all-purpose flour or bread flour1 teaspoon of quick-rise yeast	1 1/2 cup of milk2 tablespoons of butter or margarine2 eggs1 teaspoon of salt2 tablespoons of honey4 tablespoons of sugar3 1/2 cups of all-purpose flour or bread flour1 1/4 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.
3. Select the desired programme.
4. Select the desired crust colour.
5. Select the loaf size.
6. Press the START/STOP key.
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: 4 (Cake)

Use this setting to make cake.

Ingredients:

8 tablespoons of butter
8 tablespoons of sugar
5 eggs
1 12 cup of all-purpose flour
1½ tablespoon of lemon juice
112 teaspoon of baking powder

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

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.
4. Press the START/STOP key.
5. Using oven mitts, remove the cake after the baking time has elapsed.
6. Let it cool down on a wire rack before slicing it.

WHOLE-WHEAT BREAD

Programme: 5 (Whole Wheat) - Crust colour: light/dark - Weight: 450g/680g/900g

This setting is used for recipes with significant amounts of whole-wheat or rye flour, oats, or bran.

Ingredients:

450g	680g	900g
1 cup of water	1 ¼ cup of water	1 1/3 cup of water
1 tablespoon of	1 ½ tablespoon of margarine or butter	2 tablespoons of margarine or butter
margarine or butter
1 teaspoon of salt	1 teaspoon of salt	1 teaspoon of salt
1 teaspoon of sugar	1 teaspoon of sugar	1 teaspoon of sugar
1 cup of all-purpose flour or bread flour	1 1/3 cup of all-purpose flour or bread flour	1 2/3 cup of all-purpose flour or bread flour
1 cup of wholewheat flour	1 1/3 cup of wholewheat flour	1 2/3 cup of wholewheat flour
1 teaspoon of quick-rise yeast	1 teaspoon of quick-rise yeast	1 ¼ teaspoon of quick-rise yeast

Note: you may add 1 12 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.
3. Select the desired programme.
4. Select the desired crust colour.
5. Select the loaf size.
6. Press the START/STOP key.
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.

SANDWICH

Programme:6-Weight:450g/680g/900g

Ingredients:

450g	680g	900g
3/4 cup of water1 tablespoon of butter or margarine1 teaspoon of salt3/4 tablespoons of sugar2 cups of all-purpose flour or bread flour1 teaspoon of quick-rise yeast	1 cup of water1 1/2 tablespoon of butter or margarine1 1/2 teaspoon of salt1 tablespoon of sugar2 1/2 cups of all-purpose flour or bread flour1 1/4 teaspoon of quick-rise yeast	1 1/3 cup of water2 tablespoons of butter or margarine2 teaspoons of salt1 1/2 tablespoon of sugar3 1/4 cups of all-purpose flour or bread flour1 1/2 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.
3. Select the desired programme.
4. Select the desired loaf size.
5. Press the START/STOP key.
6. Using oven mitts, remove the bread after the baking time has elapsed.
7. Let it cool down on a wire rack at least one hour before slicing it.

WHISK

Programme: 7 (Whisk)

This programme allows to knead the dough which is used to make dumplings' wrappers and noodles. The baking tin is not heated and no color and weight are to be chosen.

STRAWBERRY JAM

Programme: 8 (Jam)

This programme allows making jam very easily.

Cut the fruits into pieces of max. 1cm. Do not use normal sugar but rather jellifying sugar.

After having pressed the START/STOP key, there is a preheating time (your appliance will thus be active only after this preheating time).

Ingredients:

900g of fresh strawberries cut into pieces of max. 1cm.

500g of jellifying sugar

1 tablespoon of lemon juice

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.
3. Set the desired programme.
4. Press the START/STOP key.
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.

YOGURT BREAD

Programme: 9 (Yoghourt)

This programme allows making bread with yogurt taste.

Ingredients:

450g	680g	900g
1/3 cup of water	2/3 cup of water	1 cup of water
100g yogurt	150g yogurt	200g yogurt
1 tablespoon of plant oil	1 1/2 tablespoons of plant oil	2 tablespoons of plant oil
1/3 teaspoon of salt	1/2 teaspoon of salt	3/4 teaspoon of salt
1 1/2 tablespoons of sugar	2 tablespoons of sugar	2 1/2 tablespoons of sugar
2 cups of all-purpose flour or bread flour	2 1/4 cups of all-purpose flour or bread flour	3 1/2 cups of all-purpose flour or bread flour
1 teaspoon of quick-rise yeast or dried yeast	1 1/4 teaspoon of quick-rise yeast or dried yeast	1 1/2 teaspoon of quick-rise yeast or dried 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.
4. Select the desired crust colour.
5. Select the loaf size.
6. Press the START/STOP key.
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.

PIZZA DOUGH

Programme: 10 (Dough)

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, pretzels, doughnuts and round or braided breads that must be baked in an oven or fried in a deep fryer.

Ingredients:

1 14 cup of water
12 teaspoon of salt
2 tablespoons of olive oil
2 1/2 cups of all-purpose flour or bread flour
1 ½ 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.
3. 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. Pour tomato sauce on the dough and spread the desired ingredients all over the pizza dough.
7. Bake it in a traditional oven during 15 minutes at a temperature of 200^

RAPID BREAD

Programme: 11 (Fast) - Crust colour: light/dark

Use this setting for quick bread making. However, the bread will be denser and not as tall.

Ingredients:

1 cup of water
2 tablespoons of butter or margarine
112 teaspoon of salt
2 tablespoons of sugar
1 tablespoon of powdered milk
3 cups of all-purpose flour
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.
4. Select the desired crust colour.
5. Press the START/STOP key.
6. Using oven mitts, remove the bread after the baking time has elapsed.
7. Let it cool down on a wire rack at least one hour before slicing it.

BAKE

Programme: 12 (Bake)

Duration:1:00

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.

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.

FR MODE D'EMPLOI

POUR VOTRE SECURITE

Touche "poids" (450g/680g/900g)

Programme: 9 (Yoghourt)

Bakpoeder (baking powder)

Programma: 9 (Yoghourt)

Programa: 9 (Yoghourt)

Tecla "peso" (450g/680g/900g)

Programa: 9 (Yoghourt)

Pulsante "peso" (450g/680g/900g)

Programma: 9 (Yoghourt)

Przycisk wagl (450g/680g/900g):

Program: 6 - Greulate: 450g/680g/900g

Ingredient:

450g	680g	900g
3/4 cana cu apa1 linguri cu unti/margarina1 lingurite de sare3/4 lingura de zahar2 cani cu faina pt toate sau pt paine1 lingurite cu drojdie cu crestere rapida	1 cana cu apa1 1/2 linguri cu unti/margarina1 1/2 lingurite de sare1 lingura de zahar2 1/2 cani cu faina pt toate sapt paine1 1/4 lingurite cu drojdie cu crestere rapida	1 1/3 cana cu apa2 linguri cu unti/margarina2 lingurite de sare1 1/2 lingura de zahar3 1/4 cani cu faina pt toate sau pt paine1 1/2 lingurite cu drojdie cu crestere rapida

1. Masurati ingredientele cu acuratete si adaugati in tava pentru copt in ordinea precizata in lista de mai sus (ingredienteile lichide primele).

2. Puneti tava in aparat. Inchideti capacul.

3. Selectati programul dorit.
4. Selectati marinea painii.
5. Apasati tasta START/STOP.
6. Folosind manusi de bucatarie, scoateti painea dup ace s-a scurs timpul pentru coacere.
7. Lasati sa se raceasca pe un support cel Putin o ora inainte sa o feliati.

FRAMANTARE

Program: 7 (Whisk)

Program: 9 (Yoghourt)

Acest program va permite sa faceti paine cu gust de iaurt.

Ingredient:

450g	680g	900g
1/3 cana cu apa	2/3 cana cu apa	1 cana cu apa
100g iaurt	150g iaurt	200g iaurt
1 lingura ulei vegetal	1 % lingura ulei vegetal	2 linguri ulei vegetal
1/3 lingurite de sare	1% lingurite de sare	% lingurite de sare
1 % lingura de zahar	2 linguri cu zahar	2 % linguri cu zahar
2 cani cu faina pt toate	2 % cani cu faina pt toate sau	3 % cani cu faina pt toate sau
sau pt paine	pt paine	pt paine
1 lingurite cu drojdie cu	1 % lingurite cu drojdie cu	1 % lingurite cu drojdie cu
crestere rapida	crestere rapida	crestere rapida

1. Masurati ingredientele cu acuratete si adaugati in tava pentru copt in ordinea precizata in lista de mai sus (ingredienteile lichide primele).
2. Puneti tava in aparat. Inchideti capacul.
3. Selectati programul dorit.
4. Selectati culoarea dorita a crustei.
5. Selectati marinea painii.
6. Apasati tasta START/STOP.
7. Folosind manusi de bucatarie, scoateti painea dup ace s-a scurs tampul pentru coacere.
8. Lasati sa se raceasca pe un support cel putin o ora inainte sa o feliati.

ALUAT DE PIZZA

Program: 10 (Dough)

Team International Romania Srl;

Str.Industrilor 56A, sector 3, Bucaresti CUI 16991287; R.C. J40/19685/29.11.2004

VG BBA 1

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