Backmeiser Skala 68616 - Bread maker UNOLD - Free user manual and instructions

USER MANUAL Backmeiser Skala 68616 UNOLD

DIE ABNEHMBARE WAAGE15

TECHNICAL SPECIFICATIONS Please read the following instructions and keep them on hand for later reference.

1. This appliance can be used by children aged

from 8 years and above and persons with redu

ced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concer

ning use of the applicance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision.

2. Children of less than 3 years should be kept

away unless continuously supervised.

3. Children aged from 3 years and less than 8

years shall only swith on/off the appliance pro

vided that it has been placed or installed in its intended normal operating position and they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Child

ren aged from 3 years and less than 8 years shall not plug in, regulate and clean the appli

ance or perform user maintenance.

4. CAUTION – Some parts of this product can

become very hot and cause burns. Particular attention has to be given where children and vulnerable people are present.

5. Children should be supervised in order to

ensure that they do not play with the appli

6. Keep the appliance out of reach of children.

7. Connect the appliance only to an AC power

supply with the voltage indicated on the rating plate.

8. Do not operate this appliance with an external

timer or remote control system.

9. Never immerse the appliance or the lead cable

in water or other liquids.

10. Always switch off and disconnect the power

supply plug from the mains when the appli

This symbol denotes a possible hazard which could cause injury or damage to the appliance. This symbol indicates a potential burning hazard. Please be especially careful at all times here.35 ance is not being used and before it is clea- ned.

11. Do not use the breadmaker if the power supply

cable is damaged, in the event of faulty perfor

mance or if the breadmaker itself is damaged. The breadmaker must only be examined and repaired by an authorised repair workshop. Do not attempt to repair the breadmaker yourself as the guarantee will then become null and void.

12. The use of alien accessories that have not been

approved by the manufacturer can damage the breadmaker, and which must only be used for its intended purpose.

13. This appliance is intended for domestic and

similar use such as: staff kitchen areas in shops, offices and other working environments; agricultural enterprises; by clients in hotels, motels and other accom

modation facilities; bed and breakfast accommodations and holi

14. Place the breadmaker on a surface in such

a manner that it cannot slip, as can happen when kneading a stiff dough. This must be taken into account with advance programming when the breadmaker operates unattended. Use a thin rubber mat on a slippery surface so that the danger of slipping is prevented.

15. The Backmeister must be operated at least

10 cm from other objects. The breadmaker must not be used outdoors!

16. Ensure that the power supply cable does not

come into contact with hot surfaces, nor hang down from the worktop so that children can

17. Never place the breadmaker on a gas or elec

18. Utmost care must be taken when moving the

breadmaker when it contains hot liquids (jam).

19. Never remove the baking tin during operation.

20. Never fill the baking tin with more than the

specified quantities, particularly with white bread. The bread will not be baked uniformly and the dough will overflow! Please refer to the instructions.

21. Provide close supervision when testing new

recipes. Before a certain type of bread is baked overnight, you should always try out the recipe first to confirm the correct mixing ratio of the individual ingredients, that the dough is not too stiff or thin, or that the quantity is not excessive and overflow.

22. Never heart the appliance without properly

placed bread pan filled with ingredients.

23. Never beat the bread pan on a working top

inserted into the breadmaker as this can give rise to the risk of a fire or short circuit.

25. Never cover the breadmaker with a towel or any

other material. Heat and steam must escape freely. A fire can be caused if the breadma

ker is covered by, or comes into contact with, combustible material, e.g. curtains.

26. Before a certain type of bread is baked over

night, you should always try out the recipe first to confirm the correct mixing ratio of the individual ingredients, that the dough is not too stiff or thin, or that the quantity is not excessive and overflow.

27. Check the appliance, the wall socket and

the lead cable regularly for wear or damage. In case the lead cable or other parts appear damaged, please send the appliance or the base to our after sales service for inspection and repair. Unauthorised repairs can cons

titute serious risks for the user and void the warranty. START-UP

1. When unpacking the appliance, check to make sure

that all parts are present and undamaged.

2. Before using the appliance the first time, remove

all packaging materials and all loose parts from the inside. The scale of the breadmaker SKALA is covered by a special transport protection. This protection has no function and should be removed before use. We recommend to keep it together with the carton.

baking pan with warm water and mild dishwashing liquid and clean the kneader.

4. Wipe the outside of the appliance with a well wrung-

out damp cloth. Never immerse the appliance in water.

5. Dry all parts thoroughly. Insert the baking pan in the

appliance. The manufacturer will not be liable in the event of incorrect assembly, improper or incorrect use or if repairs are carried out by unauthorized third parties. CAUTION: The appliance becomes very hot during operation and maintains the heat during some time after disconnection! Never open the housing of the appliance. This can result in electric shock.36

QUICK GUIDE – THE FIRST BREAD

1. Prepare the appliance as described in the section

“Preparing the appliance for operation”.

3. Generously apply heat-resistant margarine to the hole

in the kneader to prevent the dough from baking on here during baking.

4. Place the kneader on the drive shaft in the baking

pan. Make sure to place the kneader right side up; otherwise the coating of the pan can be damaged.

5. Place the ingredients in the baking pan as stated in

the recipe. For optimal results when baking with heavy dough, reverse the order of the ingredients, i.e. first add the dry ingredients and then the liquid. When using the timer function, however, make sure that the yeast does not come into contact with the liquid too early.

6. Place the baking pan in the appliance, turning it

clockwise until it locks into place.

8. If you wish to add further ingredients to the bread,

such as seeds or nuts, while the program is in progress, pull the dispenser tray out of the holder on the back of the appliance. Put the desired ingredients into the dispenser and push the tray back in. The appliance will add these ingredients to the dough automatically at the correct time during the program.

9. Plug the appliance into an electrical outlet.

10. Select the desired program with the “MENÜ” button.

Hold this button down until the desired program number (e.g. 1 for the basic program) appears on the display. Information on the individual programs can be found starting on page 37. Bread made from a standard bread mix turn out well with the “Basic” program.

11. Select the desired degree of browning with the

“BRÄUNUNG” (Hell/Light – Mittel/Medium – Dunkel/ Dark) button. Please note that it is not possible to select the degree of browning with all programs. For more information, please see page 38.

12. Select the desired loaf size with the “BROTGRÖSSE”

button. Please note that it is not possible to select the loaf size with all programs. For more information, please see page 38.

13. Once you have selected all the desired settings, press

the START/STOP button. For safety reasons, there is a slight time delay when you press this button.

14. When your bread has finished baking, the Backmeister

beeps several times to signal that the bread can be removed. If you wish to remove the bread before the end of the keep-warm time, press the START/STOP button and hold it down until a tone sounds to signal that the program has been interrupted.

15. Remove the baking pan carefully. To prevent burns,

please use suitable potholders. Turn the baking pan upside down and allow the bread to slide out onto a wire rack for cooling. If the bread does not come out right away, turn the kneading mechanism on the bottom of the pan back and forth until the bread comes out. Be aware that the kneading mechanism could still be hot. Here again you should use suitable potholders. Never strike the baking pan against a table edge or worktop. This could cause dents in the baking pan.

16. If the kneader remains in the bread, you can pull it out

with the included hook. Insert it at the bottom of the warm loaf into the hole in the kneader and allow it to catch on the bottom edge of the kneader, preferably at the point where the blade of the kneader is located. Now carefully pull the kneader out of the bread. As you pull, you will see in which direction the blade of the kneader is pointing so you can pull it out.

17. Afterwards, clean the baking pan as described on

6. Now plug the appliance into the electrical outlet.

The appliance is ready for operation and can be programmed.

7. Since smoke can occur the first time the appliance

heats up, we recommend that you allow the breadmaker to run through the BACKPULVER program once with an empty baking pan (without kneader) to remove any residue on the heating elements.

8. Allow the appliance to cool for a while.

9. Afterwards you can start baking bread.37

EXPLANATIONS OF THE DISPLAY

Display BASIC SETTING: As soon as the appliance is plugged into the electrical outlet, the display shows 3:00 (the colon between the numbers does not blink). The arrows point to BASIC, Loaf size II and Browning medium. This indicates that the breadmaker is ready for operation. During operation, the program status is indicated both by the time countdown and the information on the display. The display texts as follows: KNETEN (1+2) = Appears whenever the appliance is in the kneading phase. GEHEN (1-3) = Indicates the various rising phases. At the beginning of RISE 3 the kneader can be removed if desired (see also program table) BACKEN = The bread is baking. WARMHALTEN = The bread is kept warm for 1 hour. The following messages on the display indicate an error: HHH: If this appears after pressing the START/STOP button the appliance is still too hot from the last program. Open the lid and allow the appliance to cool for another 10 to 20 minutes. LLL: If this appears, then the temperature in the appliance is too low. Open the lid and allow the appliance to warm up to room temperature for about 10 to 20 minutes. We recommend an ambient temperature of 15 to 34 °C. E E0 and E E1: This message indicates a defect in the temperature sensor. Please have the appliance inspected by our service department.

INFORMATION CONCERNING THE BUTTONS

START/STOP button This button is used to start and stop the program. By pressing the START/STOP button you can discontinue the program at any time. For safety reasons, this button responds with a slight delay; therefore, keep the button pressed until you hear a signal tone. Afterwards, the start position of the Basic program will appear. If you wish to use a different program, select the appropriate program with the Menu button. MENU The Menu button is used to select the individual programs, which are described in detail in the program sequence table. The number corresponding to the program appears on the display to indicate the selected program. Use the programs as described below: Program number Program name Program description 1 BASIS BASIC The standard program for all breads, such as white bread and multi-grain bread 2 VOLLKORN WHOLE GRAIN For whole grain breads 3 WEISSBROT WHITE BREAD For especially light white breads with longer rising times Program number Program name Program description 4 SCHNELL FAST For faster baking of white and multi-grain breads 5 TEIG YEAST CAKE For preparing sweet yeast dough 6 BACKPULVER BAKING POW- DER For baked goods made with baking powder, such as batter cakes 7 KONFITÜRE JAM For cooking jams and jel- lies. If you use the bread- maker for making jam, you should purchase a second baking pan which is used only for this purpose. 8 TEIG DOUGH For preparing dough, wit- hout baking 9 ULTRA- SCHNELL ULTRA-FAST This program is suitable for light breads made of super- fine flour (wheat or a mix- ture of wheat and spelt). This program is not suita- ble for whole grain bread or rye bread, nor should it be used for sourdough bread.38 Program number Program name Program description 10 BACKEN BAKE For baking of yeast or bat- ter dough that has been prepared separately (either by hand or in the DOUGH program). This program is not suitable for pie dough or choux pastry dough. 11 SÜSS-SPEI- SEN DESSERT For baking sweet baked goods.

With this button you can set the degree of browning to HELL/LIGHT – MITTEL/MEDIUM – DUNKEL/DARK. This function is not available in the following programs: JAM, DOUGH and the user program. The selected setting is shown on the display.

BROTGRÖSSE/LOAF SIZE

This button is used to select the size of the loaf in various programs: STUFE/LOAF SIZE I = for smaller loaves (approx. 500- 850 g) STUFE/LOAF SIZE II = for larger loaves (approx. 850- 1,200 g) Please note that it is not possible to select the loaf size in the following programs: BAKING POWDER, JAM, DOUGH, BAKE and DESSERT. You will find our recommendations in the recipes. The selected setting is shown on the display. You can also bake smaller loaves by reducing the quantities by one-half, e.g. for singles and small households. In this case, we recommend that you always use the BASIC program on LOAF SIZE I. Please be aware, however, that the loaf will be relatively flat in this case. PAUSE The PAUSE button can be used to briefly interrupt the program, for example to remove the kneader from the dough or to brush the surface of the bread with water or milk, etc. Press the PAUSE button for about 1 second to interrupt the current program. When the display blinks, you know that the program has been interrupted. Now you can remove the kneader or brush the surface of the bread. Then close the lid. To resume the program, press the PAUSE button again for about 1 second. The display stops blinking and the program continues. CAUTION: Do not interrupt the program for more than about 5 minutes. Longer interruptions can affect the rising of the dough and ruin the bread. As long as the pause function is active (i.e. the display is blinking), the START/STOP button is locked and the program cannot be completely discontinued. ZEITWAHL/TIME Use the timer function only for recipes which you have already tried out under supervision; do not modify the recipe. CAUTION: If there is too much dough in the baking pan, the dough can overflow and bake onto the heating element. All programs (with the exception of ULTRA-FAST) can be started with a time delay. Add the ingredients to the baking pan in the specified order and then insert the pan in the breadmaker. Make sure that the yeast does not come into contact with the liquid. Plug the appliance into the electrical outlet. Select the desired program with the MENU button and the desired degree of browning with the BRÄUNUNG button. The display shows the time remaining in the selected program; for the BASIC program at Loaf size 1, for example, 2 hours and 55 minutes. Now use the ZEITWAHL button to enter the number of hours after which the bread should be finished baking. Example: It is 8:00 p.m. and you want to have freshly baked white bread at 7:00 p.m. the next morning. Select the desired program with the MENÜ button and the desired degree of browning with the BRÄUNGSGRAD button. In the example we will use program 1 = Basic. The program will end at 6:00 a.m. The bread will then be kept warm for 1 hour. To be able to take out warm, fresh bread at 7:00 a.m. you have to set the timer at 8:00 p.m. by repeatedly pressing the button to increase the program time to 11 hours. To do so, press the ZEITWAHL button, which increases at intervals of 10 minutes. After the timer has been set, press the START/STOP button to start the time delayed baking program. Please note: When using the timer delay function, do not bake with perishable ingredients such as milk, eggs, fruits, yogurt, onions, etc. LICHT/LIGHT The Backmeister

Skala is equipped with lights for the baking compartment, so you can observe the progress of the dough or of the bread at any time without having to open the lid. The baking compartment is not lighted throughout the entire program. To check the dough, press the LICHT button to turn on the light in the baking compartment. After one minute, or as soon as you press the button again, the light goes out. BUTTON LOCK To prevent accidental pressing of the buttons, e.g. by children, you can lock the buttons. If you first press the ABSCHNITT button and then the BROWNING button, you will hear three beeps, indicating that the buttons (with the exception of ABSCHNITT and BRÄUNUNG) are deactivated. To turn off the button lock function, press the ABSCHNITT button again and then the BRÄUNGSGRAD button and wait for the three beeps. Please note: when the button lock function is on, the scale cannot be used.

EIGENPROGRAMM/USER PROGRAM

In addition to the other numerous programs provided by the BACKMEISTER

you can also program your own USER PROGRAM. You can change the basic time and program phase settings as programmed at the factory or leave out various program phases. This allows you to develop your own individual program for baking bread or preparing dough. Below you will find a sample recipe.39 First you should become familiar with the following information on the basic programming and use of the USER PROGRAM. USER PROGRAM The program features the following options Browning programmable Timer programmable Loaf size I and II not programmable The default program is the same as for the BASIC program. Phase Preset Programmable time frame Total time 3:00 hours Knead 1 10 minutes 6-14 minutes Rise 1 20 minutes 20-60 minutes Knead 2 15 minutes 5-20 minutes Rise 2 25 minutes 5-120 minutes Rise 3 45 minutes 0-120 minutes Bake 65 minutes 0-80 minutes Keep warm 60 minutes 0-60 minutes The times can be programmed as shown in the table. Proceed as follows: Select the USER PROGRAM with the Menu button. Select the desired phase with the ABSCHNITT button. Knead 1 and the programmed time 0:10 for this phase appear on the display. The time can be changed by means of the ZEITWAHL button. Press it repeatedly until the desired time appears on the display (past „0“, if necessary). Confirm the change with the ABSCHNITT button. Press this button again and the next program phase and the programmed time will appear on the display: Rise 1 = and 0:20. If the maximum programmable time for the respective program phase is exceeded by pressing the ZEITWAHL button, O will appear on the display if this is possible according to the above table. This phase is then skipped during the program. Every programmed setting must be confirmed by pressing the ABSCHNITT button, so you can continue programming the next program phase. Once you have programmed all phases to suit your preferences, conclude the programming by pressing the ABSCHNITT button and then the START/STOP button. The programmed time for the user program appears on the display. The program then starts either immediately or after the time set via the timer function. The following recipe has been tested successfully: Quarkstollen (a Christmas specialty made with “quark” or curd cheese) Weight (approx.) 700 g Eggs 1 Curd cheese, 20% fat content 125 g Rum 2 ½ TBSP Bitter almond oil 2 drops Lemon, juice and grated rind ½ lemon Butter, melted 90 g White flour (type 405) 250 g Raisins 60 g Almonds, ground 60 g Hazelnuts, ground 60 g Candied lemon peel 20 g Baking powder ¾ envelope Salt 2 pinches Vanilla sugar ½ envelope Sugar 100 g User program: Knead 1 = 14 minutes Knead 2 = 5 minutes Proceed as follows:

• Using the Phase button, set the program phases as follows:

• After kneading, remove the dough from the pan and shape it into the form of a “stollen”. Bake in the oven at 180 °C (fan-assisted at 160 °C).

DISPENSER FOR AUTOMATIC ADDING OF INGREDIENTS

In the BASIC, WHOLE GRAIN, WHITE BREAD, FAST, YEAST CAKE, BAKING POWDER, ULTRA-FAST programs and the USER PROGRAM the dispenser can be used to add various ingredients such as nuts or seeds to the dough automatically during the program. To do so, pull out the dispenser from the tray on the back of the appliance and put in the desired ingredients. Suitable ingredients are, for example, nuts, seeds or raisins. To ensure optimal dispensing of ingredients, please do not overfill the dispenser. These ingredients are automatically added to the dough during the program. Please note: If you open the lid of the breadmaker during the program and the dispenser tray is filled, hold the tray40

is equipped with a removable scale. Thus before baking bread you can weigh the required ingredients easily and conveniently, directly on the appliance or on the kitchen work surface. Inserting or replacing batteries

1. Before using the appliance the first time you must

insert suitable batteries.

2. Take the scale off of the Backmeister.

3. Open the battery compartment on the underside of the

4. Insert two, type AAA (1.5 V) batteries, positioned as

shown by the polarity marking +/-.

5. Close the lid of the battery compartment.

6. The scale is now ready for use.

of measure. You can select either the British system of pounds and ounces or the metric system of kilograms and grams. The currently selected system is shown on the display.

9. You can use any suitable container for weighing; of

course, it is easiest to weigh the ingredients directly in the baking pan. Place the container on the weighing area of the appliance. The weighing area is marked with a thin circular line.

10. If you place the container on the scale before switching

it on, the display will show “0 g”. The weight of the container has already been taken into account. If you then remove the container, a negative weight will be displayed.

11. If you place the container on the scale after switching

it on, press TARA and the scale will display “0 g”.

12. Now place the ingredients to be weighed in the

container. The weight is shown on the display.

13. Each time you want to add other single ingredients,

press TARA to reset the scale to 0 (taring function).

14. You can weigh ingredients with a total weight of up to

the current weight in memory, even if you remove the container from the scale. The scale then continues weighing only if you press the HOLD (Halten) button again. However, when you exit the WEIGH (Wiegen) function altogether, this setting is no longer saved.

16. Of course, you can also use the scale while the

appliance is making bread.

17. Please note: If an entry is not made within two minutes

the appliance switches off.

18. Alternatively, you can also switch off the scale

manually, by pressing the ON/OFF (Ein/Aus) button.

19. As with any kitchen scale, please treat the built-in

scale with the necessary care to prevent it from being damaged. In the event that the scale should be defective, you will still be able to use the appliance to bake bread.

20. Please dispose of used batteries in accordance with the

Waste Electrical and Electronic Equipment Directive 2202/96/EC - WEEE. The responsible municipal authority can provide you with a list of disposal points. Caution: Do not use new batteries and used batteries simultaneously. Do not expose batteries to high temperatures or direct sunlight; never throw batteries into open flames - danger of explosion! shut with one hand, since otherwise it can open and the contents can spill out. We recommend using only dry ingredients in the dispenser, such as seeds or chopped nuts. Moist ingredients such as salami or sticky ingredients such as candied fruits can stick to the tray and will not be added to the bread.41

THE FUNCTIONS OF THE BREADMAKER

Alarm function The alarm sounds: whenever the MENU or ZEIT/time buttons are pressed, when pressing the programmebuttons to confirm each step, during the second kneading process, to remind you to add seeds, fruit, nuts or other ingredients. Please note that this function cannot be deactivated, e.g. in the time preset function, at the end of the baking process, the appliance beeps often during the keep-warm phase, at the end of the keep-warm phase several beeps remind you that the appliance is now switched off and the bread has to be taken out of the bread pan. Please note that this function cannot be deactivated, e.g. in the time preset function. The alarm function cannot be inactivated. Repeat function after power outage Should the electricity supply been cut off during the ope- ration of the Breadmaker, the appliance will re-start, on re-instatement of the supply, automatically from the point arrived at when the cut-off occurred as long as the inter- ruption is not longer than 2 minutes. If the interruption in the electricity supply lasts more than 2 minutes and the display shows the basic setting, the Breadmaker must be re-started. This is only practical if the dough was not fur- ther than the kneading phase when the break occurred. If the program was already in the last rising cycle when the power broke down and the interruption lasts over a longer time, the dough cannot be saved and the program has to be started again. Safety functions The lid should not be opened after the program has star- ted, except during the second kneading phase for adding of ingredients. During the rising and baking phase the lid should never be opened, as the bread may sink down. If the temperature in the appliance, due to previous use, is too high (above 40 °C) for a newly chosen program, when an attempt to re-start is made, the display will show H:HH and an alarm sound will be heard. Should this occur, remo- ve the pan and wait until the appliance has cooled off and is back to the beginning of the originally chosen program. Please not that the breadmaker has no top heating for sa- fety reasons, so the crust will be lighter on top and darker at the sides and bottom of the bread. For safety reasons an additional top heating is not allowed. If after pressing START/STOP, E:EE is shown in the display, the temperature control is defective. In this case please send the appliance to our technical service.

Hold the non-stick bread pan with both hands and slide it slightly inclined on the socle inside the baking chamber. Turn the bread pan clockwise, until it clicks into position. Fill the holes of the kneading blade with heat resisting mar- garine before fitting it into the bread pan. This avoids that dough penetrates and bakes into the kneading blade.

2. Pouring in the ingredients

The ingredients must be poured into the pan in the order prescribed in the recipe. In case of very heavy dough, e.g. with a high rye porti- on, we recommend to fill in first the liquid, then the flour and other ingredients and finally the yeast to ensure better kneading results. When using the time preset function, it must be ensured that no contact between the water and the yeast takes place before the program is started.

3. Selecting the program process

Select the required program process with the menu button. Select the stage appropriate for the program. Select the required browning. You can set a delay with the timing but- ton. Press the START button. After pressing START further corrections are no more possible.

4. Mixing and kneading dough

The Breadmaker mixes and kneads the dough automati- cally as long as necessary to reach the proper consistency.

After each kneading process there is a pause to allow the liquid to slowly penetrate the yeast and the flour.

After each kneading phase the Breadmaker produces the optimal temperature for the rising of the dough.

The bread baking automatic regulates the baking tempera- ture and the timing automatically.

When the baking is over, a beep sound indicates that the bread or food can be removed. At the same time a keep- warm time of 1 hour starts. If you want to remove the bread before the keep-warm phase has ended, just press the STOP button and take out the bread.

9. End of the program process

After the end of the program process, take out the pan with the help of handcloths by turning it counter-clockwise. Stand it on end and, when the bread does not immediately fall onto the cooling wire, waggle the kneading drive from below until the bread falls out. Do not knock the bread pan on an edge or table, as the warm bread pan may be deformed.42 If the kneader sticks in the bread, use the hook to remove it. Push it on the underside of the still-warm bread in the (almost) round opening of the kneader and fold it on the bottom edge of the kneader, ideally at the point where the kneader blade is. Then pull the kneader up with the hooked skewer. You can then see where the blade is in the bread.

Always allow the breadmaker to cool down before it is cleaned and stored. Always switch off the appliances, disconnect the power supply plug from the mains, and allow the breadmaker to cool down, before it is cleaned.

1. It takes approximately 30 minutes for the breadmaker

to cool down before it can be used again for baking and dough preparation.

is used for the first time, wash the baking container and kneader with warm water and a mild washing-up liquid.

3. Always use a mild washing-up liquid. Never use che-

mical cleaners, benzine, oven cleaners and scouring agents.

4. Remove all ingredients and crumbs from the lid,

case and baking chamber with a moist cloth. Never immerse the breadmaker in water and never fill the baking chamber with water.

5. Wipe the baking tin with a moist cloth. The inside of

the tin can be rinsed with warm water and a washing- up liquid. Do not soak the tin in water for prolonged periods.

6. Both the kneader and driving shaft should be cleaned

immediately after use. The kneader may be difficult to remove if it remains in the baking tin. In such an event fill the container with warm water and allow it to soak for approx. 30 minutes. The kneader can then be easily removed for cleaning.

7. The bread pan is equipped with a high quality

-coating. Never use metal objects or scou- rers to clean the surface of the non-stick container. It is normal for the colour of the non-stick surface to change in the course of time. This does not influence the non-stick function.

8. Condensation from the steam accumulates between

the inside and outside lid during baking and flows off the lid when baking has been completed. This is normal. Any discolouration of the lid is of no conse- quence, but it can be removed with an appropriate cleaner.

9. Before the breadmaker is packed away for storage

ensure that it has completely cooled down, is clean and dry, and that the lid is closed. Cleaning the scale

10. Wipe the glass plate of the scale with a well wrung-out

damp cloth. If necessary, you can use a small amount of dishwashing liquid on the cloth.43

TIMING PROCESS OF THE PROGRAMS

Rising Heating ON/OFF

Keep warm at 72 °C Heating ON/OFF

TIMING PROCESS OF THE PROGRAMS

Heating ON/OFF 40 28 33 25 0-120 Min Bake Heating ON/OFF REST 20 0-80 Min*2/3 45 50 10-60 60 0-80 Min*1/3 Keep warm at 72 °C Heating ON/OFF 60 60 60 60 0-60 Min Adding ingredients 1:18 1:28 26 Min.45 QUESTIONS AND ANSWER CONCERNING THE USE OF THE BREADMAKER The bread sticks in the pan after baking Allow the bread to cool off for approx. 10 minutes. Stand the pan on its head - if appropriate, lightly waggle the bla- de (kneader connection) at the underside of the bread pan. Before placing the kneading blade, fill the hole in it with heat-resisting margarine (full-fat), this avoids, that dough may penetrate between kneading blade and shaft and may bake there. Before baking is commenced, rub a little oil on the kneaders. If you intend to make jam in the breadmaker we recom- mend to buy a second bread pan exclusively for making jam, as bread may stick in the pan of jam has been prepa- red in the same one before. How can the holes in the bread from the kneader be avoided? Before the last raising phase, you can remove the kneader with floured fingers (see the timing of the program process on the display. Should you not wish to do that, after baking use the hooked skewer. If care is taken, larger holes are avoidable. The dough flows over the bread pan This may happen, when wheat flour is used, as wheat con- tains more gluten and thus rises more. In this case reduce the flour amount and adapt the other ingredients. The bread will nevertheless have the desired volume. add 1 tablespoon of liquid butter or margarine. The bread rises, but sinks in the baking phase If a “V”-formed channel appears in the bread flour gluten is missing, that means that the flour contains too little pro- tein (occurs in rainy summers) or the flour is damp. Help: Add to the flour 1 tablespoon of wheat gluten for every 500 g of flour. Use a shorter programm, e.g. SCHNELL or ULTRA- SCHNELL. If the bread sinks like a funnel in the middle then it could be that: the water temperature was too high, too much water was used. flour gluten is missing. When can the Breadmaker lid be opened during the baking process? Basically it is always possible when the kneading is taking place. In this time, one can add small amounts of flour or liquid when applicable. If the bread has to have a particular appearance after ba- king, take the following steps: before the last raising, ca- refully and shortly open the lid (see the program process table), make a cut in the crust with a sharp pre-warmed knife, strew corns on the surface or spread a potato-flour and water mixture on the crust so that it shines after bak- ing. This is the last phase in which the BREADMAKER lid can be opened, otherwise the bread will sink. What is wholemeal flour? Wholemeal flour can be made from all sorts of grain, even wheat. The designation whole meal means that the flour is ground from the whole grain and thus has more rougha- ge. Therefore wheat wholemeal flour is darker. Wholemeal bread is not necessarily darker as is often assumed. What has to taken into account when using rye flour? Rye flour does not contain any binding substances, thus bread made from it does not rise very much. To make it edible, a RYE WHOLEMEAL BREAD must be made with leaven dough. The dough will only rise when using rye flour that contains no gluten, if at least ¼ of the amount is replaced by wheat flour type 550. What means binding substances in the flour? The higher the type figure in the above schedule, the lower the contained binding substances. This means in general that flours with high type figures do not rise as much as flour with low type figures. The flour with the highest porti- on of binding substances is wheat flour of type 550. Which are the different kind of flour and how are they used? Corn, rice, potato flour is ideal for persons suffering from a gluten allergy or from sprue or coeliakia. In the following you will find recipes as well as contact addresses of manufacturers for special allergy products. Spelt flour is quite expensive, but completely free of chemical deposits, as spelt only grows on very poor ground and does not tolerate any fertilizers. Sprout flour is ideal for persons suffering from allergies. All recipies for flour types 405 – 550 – 1050 can also be prepared with spelt flour. Hard wheat flour (durum/semolina) is ideal for French baguette due to its consistency, but can be replaced by hard wheat semolina. How can fresh bread be made more edible? If a boiled mashed potato is added to the dough, the fresh bread is more edible. In what proportion can one use rising substances? It can be bought in various quantities, so the manufacturer’s instructions on the packing have to be followed and the quantity set in relation to the amount of flour used, with both yeast and leaven dough. The rising capacity of yeast is depending on the freshness of the yeast as well as of the water quality. If the water is very soft, the yeast will rise much more, so it may become necessary to reduce the yeast by up to 25 % if you live in regions with soft water. The bread tastes of yeast If sugar is used, leave it out, but the bread will not be so brown. Add to the water a quantity of spirits vinegar, for a small loaf = 1 tablespoon - for a large loaf 1.5 tablespoons. Replace the water with buttermilk or kefir, which is possi- ble with all recipes and is recommended due to the fresh- ness of the bread.46 Why has bread from the breadmaker another taste than out of the oven? This is due to the different humidity. In an oven, the bread becomes more dry because of the larger space, in the breadmaker, the bread remains more humid. What do the type figures mean with flour? The lower the figure the less roughage is contained in the flour and the lighter it is and the more it rises because it contains a higher proportion of gluten. Please find below a schedule with the different types for Germany, Austria, and Switzerland as well as some rough explanations Description German Type No. Austrian Type No. Swiss Type No. Wheat flour very fine, white, for cake 405 480 400 white flour for bread 550 780 550 medium flour 1050 1600 1100 wholemeal flour, rough 1600 1700 1900 Rye flour very fine 815 500 720 fine 997 960 1100 medium 1150 960 1100 wholemeal, rough 1740 2500 1900

TROUBLE SHOOTING - APPLIANCE

Default Cause Remedy Smoke coming out of the baking chamber or vents Ingredients sticking to baking cham- ber or on the outside of the baking tin Switch off the machine, disconnect the mains plug; wait until cooled down, then clean the baking cham- ber and tin. Bread has partly collapsed and is moist at the bottom Bread remained too long in tin after being kept warm Remove bread at the latest after end of keep-warm function, to allow the steam to escape. Bread cannot be easily removed from the tin. The loaf is sticking to the kneading knife. Before baking the next bread, clean kneading knife and shaft after If necessary fill the tin with warm water and soak for 30 minutes. The kneading knife can then be easily removed Ingredients have not been properly mixed or the bread has not been properly baked. Incorrect program Check selected menu; set another program. START/STOP key was touched while breadmaker was operating Discard ingredients and start anew The lid was opened several times during operation The lid should only be opened when display reads more than 1:30. Ensu- re that the lid is properly closed after it has been opened. Prolonged power failure during ope- ration Discard ingredients and start anew. Kneader rotation is blocked. Check whether kneader is blocked by grains Remove tin and check whether catch rotates. If not send breadmaker for repair.47

TROUBLE SHOOTING - RECIPES

Mistake Cause Remedy Bread rises too much. Too much yeast, too much flour not enough salt, or a combination of these causes a/b Bread does not rise or only insufficiently No or insufficient yeast Old yeast. Liquid too hot Yeast came into contact with liquid Wrong or old flour. Too much or insufficient liquid. Not enough sugar a/b

a/b/g a/b Dough rises and flows over the baking tin. Very soft water so that yeast fermentation is stronger. Too much milk has influenced yeast fermentation f/k

Bread has collapsed. Bread volume larger than the bread pan causing it to collapse Too early or too fast yeast fermentation due to warm water, warm baking chamber or high humidity level. a/f c/h/i Bread is dented after baking. Not enough gluten in the flour. Too much liquid

a/b/h Stiff, lumpy texture Too much flour or insufficient liquid Not enough yeast or sugar Too much fruit, wholemeal or other ingredients. Old or poor quality flour a/b/g a/b

Not baked in the centre. Too much or insufficient liquid. High amount of moisture. Recipe with moist ingredients, e.g. yoghurt. a/b/g

Open, coarse texture or full of holes. Too much water. No salt. High amount of moisture; water was too warm. Liquid was too hot.

Mushroom-like surface that has not been baked properly Bread volume larger than the tin Too much flour, particularly with white bread. Too much yeast or insufficient salt. Too much sugar Sweet ingredients in addition to the sugar. a/f

Unevenly sliced or lumpy bread. Bread has not cooled down sufficiently. j Flour was not properly kneaded in at the sides g/l Remedying the mistakes a Measure the ingredients correctly. b Match the quantity of ingredients accordingly and check whether an ingredient has been forgotten. c Use another liquid or allow it too cool down to room temperature. d Add the ingredients in the sequence listed in the recipe. Produce a small hole in the centre and immediately add the crumbled or dried yeast. Avoid direct contact between yeast and liquid. e Only use fresh and properly stored ingredients. f Reduce the overall quantity; do not use more that the specified quantity of flour. Reduce all ingredients by one third. g Correct the amount of liquid. If moist ingredients are used then the amount of liquid must be reduced. h Use 1-2 tablespoons less during wet weather. i Do not use the timing program in hot weather. Use cold liquids. Use the program SCHNELL or ULTRA-SCHNELL to shorten the rising phases. j Immediately remove the bread from the tin after baking and allow it to cool down on a grid for at least 15 minutes before it is cut. k Diminish the yeast or all ingredients by one quarter of the specified amount. l Add one tablespoon of wheat gluten to the dough.48

As each ingredient has a particular role in the success of bread-making, the measuring is important as the correct order of adding ingredients. The important ingredients, such as liquid, flour, salt, sugar and yeast (both dry and fresh yeast can be used) affect the successful results in the preparation of bread and dough. Therefore always use the appropriate quantities in the cor- rect proportions to one another. Use lukewarm ingredients if you are immediately starting to bake. If the TIME program is to be used, the ingredients must be cold so that the yeast does not ferment too soon. Margarine, butter and milk only affect the taste of the bread. Sugar can be reduced by 20 % so that the crust will be lighter and thinner without otherwise affecting the baking results. Should you prefer a softer and lighter crust, you can replace the sugar with honey. Gluten, that is formed through kneading, provides the struc- ture of the bread. The ideal flour mixture contains 40% wholemeal flour and 60% white flour. Should you wish to add whole grains, soften them up over- night. Appropriately reduce the quantity of flour and liquid (up to 1/5 less). Leaven is indispensable in the making of rye flour bread. It contains milk and vinegar acid bacteria that cause the bread to be light and slightly sour. Making it up oneself takes up quite some time. Therefore we use in the follow- ing recipes concentrated leaven-dough powder which co- mes in packs of 15 g (for 1 kg of flour). The quantities in the recipes (½ - ¾ - 1 bag) must be adhered to cut down on bread crumbing. If leaven-dough powder is used in other concentrations, (packs of 100 g for 1 kg flour), 1 kg flour must be reduced by 80 g or as appropriate to suit the recipe. Liquid leaven dough, available packed in bags, can also be used well. As far as quantities are concerned adjust to the details on the packing. Fill the leaven dough into a measu- ring jug and add the appropriate quantity of liquid menti- oned in the recipe. Wheat leaven dough, that can also be bought dried, im- proves the dough quality, the freshness and the taste. It is milder than rye leaven dough. Bake leaven bread in the BASIS or the VOLLKORN pro- grams, so that it rises and bakes properly. Wheat bran should be added to the dough when a particu- larly roughage-full and light bread is required. Use 1 ES for 500 g of flour and raise the quantity of liquid by ½ ES. Wheat germ is a natural helper out of grain protein. It ma- kes the bread lighter, gives a better volume, sinks less of- ten and is more wholesome. This is particularly the case with wholemeal breads and pastries and those made from self-ground flour. Colour malt, which we use in several recipes, is a dark- roasted barley malt. It is used to obtain a darker crumb and crust (such as black bread). A rye malt is also available and is not so dark. Such malts are available in whole food shops. Bread seasoning can be added to all mixed breads. The quantity used depends on the taste and the information of the manufacturer. Pure lecithin powder is a natural emulsion that raises the baking volume, makes the crumb tender and softer and prolongs the freshness. All the above boldly-printed baking substances and ingre- dients are available in whole food, health food shops and the health food departments of grocery stores or from flour mills.

2. Adjusting the ingredients

In cases where certain ingredients are increased or redu- ced, ensure that the proportions in the original recipe are maintained. In order to achieve a perfect result, take note of the following basic rules on adjusting the ingredients: Liquid/flour: The dough must be soft (not too soft), slightly sticky and not stringy. Light dough is in a ball, whereas with heavier dough, such as rye wholemeal or other whole- meal breads, this is not the case. Check the dough 5 mi- nutes after the first kneading. Should it be too moist, add more flour until the correct consistency is achieved. If the dough is too dry, knead in spoonful by spoonful of water. Replacing liquids: Should you replace ingredients in the re- cipes which contain liquid (such as cream-cheese, yoghurt, etc.), the appropriate liquid quantities must be adjusted accordingly. When using eggs, break then into the measu- ring jug and fill up with liquid to the required level. If you live high up (above 2,500 ft.), the dough rises more quickly. In such regions the amount of yeast can be redu- ced by ¼ to ½ TS, to avoid excessive rising. The same is the case in regions where soft water is present.

3. Adding and measuring the ingredients and quantities

Always first add the liquid and then the yeast. Only in case of very heavy dough such as rye bread, we recommend to fill in first the flour and the dry yeast and to pour the li- quid on top to ensure proper kneading. However, if this is combined with the TIME function, make sure, that any contact between yeast and liquid is avoided until the pro- gram starts. In order to prevent the yeast from fermenting too soon (in particular using the time delay), contact between the yeast and the liquid must be avoided. Always use the same units in measuring, which means that with the indication of tablespoon and teaspoons either use the measuring spoon supplied with baking automatic or spoons which are normally used in the household. Weighing in grams is preferable due to their accuracy. The supplied measuring jug can be used for millilitres measurements. Abbreviations in the recipes mean: tbsp = tablespoon (or measuring spoon large) tsp. = level tea spoon (or measuring spoon small)49 g = grams ml = millilitres bag = bag package dry yeast of 7 g content for 500 g flour - corresponds to 20 g fresh yeast

4. Adding of fruit, nuts or corn

Should you wish to include further ingredients, this can be done in all programs (except jams) as soon as the peep sound is heard. If the ingredients are added too soon, they can be ground up by the kneader. Should there be no sizes mentioned in the recipes because they do not exist in the prescribed program, then the small and also the large quantities will be successful for the ap- propriate type in the mentioned program. The programs wi- thout size selection are programmed appropriately.

5. Bread weights and volumes

In the following recipes you will find exact details of bread: However, you will see that the weights for pure white bread are less than those for wholemeal bread. This is because white flour rises more and therefore is somewhat limited. In spite of these exact weight details, certain differences may occur. The actual bread weight is very much depen- dant on the humidity in the air on preparation. All breads that have a high proportion of wheat will achieve a grea- ter volume and in the highest weight class will rise above the pan edge after the last raising. Nevertheless, they do not overflow. The bread bulging over the pan edge will be somewhat lighter browned as the bread in the pan. It is recommended to use the FAST program for sweet breads, or the HEFEKUCHEN program; thus the bread will be ligh- ter. Do not use more than the quantities of step I in this program.

The baking results are in particular dependant upon the lo- cal situation (soft water, high humidity, great heights state of the ingredients, etc.). For this reason, the figures in the recipes are only clues and have to be adapted accordingly If one or other recipe is not successful, do not give up, moreover try to find out the cause and try again, for exam- ple with alternative quantity proportions. Before you bake a bread overnight with the timer delay, we recommend that you make a trial bread so that, in certain circumstances, the recipe can be altered. BREAD RECIPES Classical Whitebread Step I Step II Bread weight, approx. 500 g 750 g Water 230 ml 350 ml Salt ¾ tsp 1 tsp Sugar ¾ tsp 1 tsp Semolina 100 g 150 g Flour, type 550 230 g 350 g Dry yeast ½ bag ¾ bag Program: SCHNELL (Fast) If the water is replaced by milk, you will get an toast bread. Country bread Step I Step II Bread weight, approx. 500 g 750 g Milk 180 ml 275 ml Margarine/ butter 15 g 25 g Salt 1/3 tsp 1 tsp Sugar 1/3 tsp 1 tsp Flour type

330 g 500 g Sugar 2/3 tsp 1 tsp Dry yeast ½ bag ¾ bag Program: BASIS Egg Bread Step KLEIN Step GROSS Bread weight, approx. 480 g 730 g Eggs fill up with water or milk to be totally

Please note the following when preparing gluten-free breads: Gluten-free flour needs more liquid than flour containing gluten (400-500 ml lukewarm liquid per 500 g flour). Gluten-free flours need a little oil or fat for successful baking. You can use vegetable oil, butter or margarine (10 to 20 g). When you bake bread from gluten-free flour, you cannot use the timer function. The program has to be started right away. Gluten-free bread from the breadmaker requires less yeast then bread baked in the oven. Use about 3.5 to 5 g of dry yeast for a standard loaf. If the bread collapses in the middle during baking, reduce the amount of yeast by about 1 g. If the bread still collapses, beat on e egg in the measuring cup and then fill the cup with the amount of liquid stated in the recipe. Important: do not add the egg to the quantity of liquid! The crust of gluten-free breads does not brown as much as that of breads containing gluten. For safety reasons, breadmakers cannot be equipped with top heating elements, so the top side of the bread is lighter in color. To give the bread a more attractive color, you can whisk one egg yolk with 1 tsp of sweet cream and brush this on the bread when the display shows a remaining time of 1:15.52 Nut bread Step I Water 480 ml Vegetable oil 10 g Nut bread baking mix 500 g Dry yeast 4 g Program: BASIS Tip: Add oil seeds or chopped nuts to the dispenser in the lid of the breadmaker. This will make the bread even heartier. White bread Stufe I Lukewarm water 400 ml Butter 20 g White bread baking mix 500 g Dry yeast 4 g Program: BASIS Tip: With the Dough program you can also make dough for pizza with the white bread mix. Instead of the butter, use 40 g vegetable oil and 380 ml water. Bake the pizza with toppings for about 20 minutes at 200 °C. Dough for rolls can also be made with the white bread mix. Simply put the dough in greased muffin pans. Brush the top with melted butter and let rise another 20 minutes. Preheat oven to 200 °C and bake about 20 minutes. Chestnut bread Step I Lukewarm water 450 ml Vegetable oil 20 g Chestnut bread baking mix 500 g Dry yeast 5 g Program: BASIS After about eight minutes of kneading, loosen the flour or dough from the edge of the baking pan with a silicone dough scraper. You can loosen the edge of the dough from the baking pan again when the remaining time is 1:15 for better results. For persons who suffer from grain allergies or who have to follow strict diets, we have tested various flour mixes made with cornstarch, rice starch or potato starch in the Backmeister

with very good results. When using baking mixes, please follow the instructions on the package. We have achieved good results with products from the Schär company and Hammermühle Diät GmbH. If you have que- stions about gluten-free products or intolerabilities, please contact these companies directly: Hotline Fa. Schär Deutschland Tel. 08 00/1 81 35 37 Österreich Tel. 08 00/29 17 28 Hotline Hammermühle Deutschland Tel. 0 63 21/9 58 90 The necessary ingredients can be purchased in health food stores. Hammermühle products can be ordered directly from the manufacturer at the above number. All flour types listed are suitable for cakes and breads for special diets necessita- ted by affliction with sprue. Breads baked in the Backmeister

are also relatively compact when the quantity of yeast or cream of tartar is increased.ie Brote, die im Backmeister

gebacken wurden, relativ fest. Add the ingredients to the baking pan. Select the following programs: “BASIS” dark for a darker crust, “SCHNELL” dark for a lighter crust for preparing dough not to be baked in the breadmaker: “TEIG” program for preparing bread with baking powder or cream of tartar as the raising agent: “BAKING POWDER” program53 BREAD MIXTURES As our recipes are based on products which are only available on the German market, we did not translate these recipes, but will give you some general information. You may use any bread mixtures available in your country for baking bread in the bread maker. Please note, that some mixtures contain already the necessary amount of dry yeast. Please follow the instructions of the respective manufacturer, in particular concerning the relation from flour to water, but do not exceed the following maximum quantity of 500 g flour mix and approx. 350 ml of liquid. CAKE RECIPE You may also prepare cake in the BACKMEISTER

. As it is equipped with kneading blades, the cake will not be as light as usual, but very delicious. The cake program cannot be preset. You may add different ingredients to the basic recipe. However, do not take more than the quantities below to ensure good baking results. After baking, take the container out of the machine and put it on a wet towel. Let the cake cool down for about 15 minutes in the mould before turning the mould to take out the cake. Ingredients for a weight of 700 g Egg 3 soft Butter 100 g Sugar 100 g Vanilla sugar 1 bag Flour type 405 300 g Baking powder 1 bag grated nuts 50 g or: grated chocolate 50 g or: coconut flakes 50 g Or peleed an cubes apples 50 g Program: BACKPULVER DOUGH PREPARATION You may use your Backmeister

to prepare dough, which is formed and baked in the oven. Select the program TEIG (dough). Ingredients can be added after the beep during the second kneading. The program TEIG (dough) does not dis- pose of several bread sizes. However, we offer to amounts for different cake sizes: Pretzel Ingredients for 9-10 pcs. Water 200 ml Salt ¼ tsp Flour type 405 360 g Sugar ½ tsp Dry yeast ½ bag Egg (beaten) to brush the surface

coarse salt to sprin- kle on the surface Fill all ingredients except the egg and the salt into the container. Select the program: TEIG (dough) When the signal sounds an the display shows „0:00“, press Stop. Preheat the oven to 230 °C: Divide the dough in portions form thin rolls. Form pretzels and lay them on a grea- sed baking plate: Brush the pretzels with beaten egg and sprinkle them with coarse salt. Bake in the preheated oven at 200 °C 12-15 minutes. Program: TEIG Christmas cake (German speciality) Weight 750 g Milk 100 ml Melted butter 100 g Egg 1 Rum 2 tblsp Flour type 405 375 g Sugar 75 g Candied lemon peel 40 g Candied orange peel 20 g Almonds, grated 40 g Sultanas 750 g Salt 1 pinch Cinnamon 1 pinch Dry yeast 1.5 bags Take dough out of the container, fill into a long mould (special German form) and bake at 180 °C about 1 to 1:15 hs Program: TEIG54 Wholemeal pizza Ingredients for 2 Pizzas Water 150 ml Salt ½ tsp Olive oil 2 tblsp Wholemeal flour 300 g Wheat sprouts 1 tblsp Dry yeast ½ bag Roll the dough, place it on a baking plate and let it leaven for 10 minutes. Distribute pizza sauce and the desired topping on the dough. Bake it about 20 minutes. Program: TEIG Teatime cake Ingredients for a form of 22 cm Ø Milk 170 ml Salt ¼ tsp Egg yolk 1 Butter/margarine 10 g Flour type 550 350 g Sugar 35 g Dry yeast ½ bag Program: TEIG Take the dough out of the machine, knead it again and roll it. Lay the dough plate into the mould and spread the following topping on the dough. Melted butter 2 tblsp Sugar 75 g Cinnamon 1 tsp Chopped nuts 60 g Sugar icing Spread butter on the dough. Mix sugar, cinnamon and nuts, spread and the butter. Let leave for 30 min. and bake.

RECIPES FOR DESSERT PROGRAM

Rice pudding Milk 1 l Butter 80 g Sugar 80 g Vanilla sugar 1 bag . Milk rice 250 g Raisins 100 g Eggs 3 Heat milk, butter, sugar and vanilla sugar in a pot on the stove. Stir rice into the milk, and simmer for about 30 minutes until the milk been soaked up by the rice. Allow the rice to cool and then place it in the baking pan of the Backmeister

. Add raisins and eggs. Program: SÜSSSPEISEN TIP: Instead of raisins, you can use diced apples or cherries. Serve with applesauce or steamed dried fruit. Leftover roll pudding Milk 500 ml Soft wheat semolina 150 g Butter 80 g Heat milk, add butter, stir in semolina and allow to soak, then cool. Day-old rolls 3 Eggs 2 Salt 1 pinch Cinnamon ½ tsp Vanilla sugar 1 bag Plums 1 small jar Put the prepared semolina by spoonfuls into the baking pan. Cut rolls into 1 cm cubes and likewise place in baking pan. Add eggs, salt, cinnamon, vanilla sugar and the drained plums. Program: SÜSSSPEISEN TIP: Instead of plums, you can use sour cherries or apricots. After completion of the dessert program: Remove the baking pan from the Backmeister

Allow to cool 10 minutes, then turn out on a platter and sprinkle with powdered sugar. Alternatively, you can use a plastic fruit ball scoop to remove the contents from the baking pan and arrange on the serving plates and sprinkle with powdered sugar. The dishes prepared with the dessert program are complemented very well with vanilla sauce or rum pot fruits.55

PREPARATION OF JAM AND MARMELADE

Jam and marmelade can be prepared rapidly and easily in the Backmeister

. Even if you have never tried it before, you should do this now. You will get very delicious jam. Just process as follows:

1. Wash fresh fruit. Peels apples, peaches, pears and other fruit with hard skin. Never take more than the prescribed

quantities. Otherwise the fruit will cook too early and will overcook. Weight the fruit, cut hem into small pieces (max. 1cm) or mash them with a handblender and fill them into the container.

2. Add preserving sugar „2:1“ in the indicated amount. Never use standard sugar or preserving sugar “1:1”, as jam will

be remain liquid. Mix fruit and sugar and start the program which will run fully automatically.

3. After 1:20 hour the machine beeps and you may fill the jam into glasses and close them.

Strawberry jam Fresh strawberries washed, cut or mashed 600 g Preserving sugar „2:1“ 400 g Lemon juice 1-2 tsp Mix all ingredients in the container with a rubber scraper. Select the program „KONFITÜRE“ (jam) and start. Remove sugar residues from the side by means of a rubber scraper. After the beep remove the container from the machine. Attention: HOT! Fill the jam into glasses and close them carefully. Program: KONFITÜRE Orange marmelade Fresh strawberries washed, cut or mashed 600 g Preserving sugar „2:1“ 400 g Peel oranges and cut them into small cubes. Add sugar and mix all ingredients in the container,. Select the program „KONFITÜRE“ (jam) and start. Remove sugar residues from the side withs of a rubber scraper. After the beep remove the container from the machine. Attention: HOT! Fill the jam into glasses and close them carefully. Program: KONFITÜRE Curd cheese pudding Soft butter 125 g Sugar 100 g Vanilla sugar 1 bag. Eggs 3 Flour 50 g Baking powder ½ bag. Lemon juice 1 tblsp Curd cheese pudding Low-fat curd cheese 250 g 40 % fat curd cheese 250 g Place all ingredients in baking pan. Program: SÜSSSPEISEN Serve with a cup of good coffee, vanilla ice cream or stewed fruit.56 The authors have thoroughly considered and tested the recipes included in these operating instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG and their assignees shall not be liable for personal injuries, material damages and financial loss. GUARANTEE CONDITIONS

2. Pétrir 15 minutes 5-20 minutes

2. Lever 25 minutes 5-120 minutes

FOUT AAN HET APPARAAT