BM 2 - Bread maker STEBA - Free user manual and instructions

Features	Details
Product type	Bread machine
Pan capacity	1 kg
Baking programs	12 different programs
Kneading function	Yes, with multiple speeds
Display	LCD screen
Timer	Delayed start function up to 15 hours
Included accessories	Spoon, measuring cup, kneading hook
Cleaning	Non-stick pan, easy to clean
Safety	Overheat protection system
Dimensions	Approximately 30 x 25 x 30 cm
Weight	Approximately 3.5 kg
Power supply	220-240 V, 50 Hz

Frequently Asked Questions - BM 2 STEBA

Why won\u0027t my STEBA BM 2 bread machine start?

Check that the machine is properly plugged in and that the outlet is working. Also make sure the lid is securely closed and the bread pan is properly in place.

How do I clean my STEBA BM 2 bread machine?

Unplug the machine and let it cool down. Remove the bread pan and kneading hook, then wash them in warm soapy water. Wipe the inside of the machine with a damp cloth.

Why isn\u0027t my bread rising properly?

This may be due to bad yeast, old ingredients, or incorrect proportions. Check the freshness of the ingredients and follow the quantities indicated in the manual.

Can I use gluten-free flour in the STEBA BM 2 bread machine?

Yes, but make sure to use a recipe adapted for gluten-free flour, as the rising properties may differ.

What should I do if my bread is too dense?

This can be caused by a lack of liquid or too much flour. Try adding a little more water or reducing the amount of flour in your recipe.

Does the STEBA BM 2 bread machine make noise during kneading?

A slight noise is normal during kneading. If the noise is excessive or unusual, check that the kneading hook is properly in place and that no foreign objects are blocking the movements.

How do I set the baking time on my bread machine?

Use the program selection buttons to choose the desired duration. Consult the manual for the different available programs.

What should I do if the bread is burnt on the outside?

This may be due to too high a temperature or too long a baking time. Try reducing the temperature or baking time next time.

Where can I find recipes for the STEBA BM 2 bread machine?

The user manual includes basic recipes. You can also find other recipes online or in specialized books about bread machines.

How can I make adjustments for custom recipes?

You can adjust the ingredient quantities and kneading time according to your preferences. It is recommended to experiment gradually to achieve the desired results.

USER MANUAL BM 2 STEBA

The appliance can be used by children aged 8 and above and persons with limited physical, sensory or mental capa- bilities or lack of experience/knowledge, provided that are su- pervised or have been provided with instruction in the safe use of the appliance and have understood the resulting dangers. Children must not use the packaging as a toy. Cleaning and user maintenance must not be carried out by children unless they are 8 years or older and are supervised.20 ∙ Children under the age of 8 must be kept away from the appli- ance and the connecting cable. ∙ Children should be supervised to ensure that they do not play with the appliance or packaging material (e.g. Plastic Bags). ∙ The appliance must not be operated using a timer or a separate remote system! ∙ Never leave the appliance unattended when in use. ∙ Do not leave the appliance outdoors or in a damp area. ∙ Never place anything on top of the device and do not co- ver the ventilation slots. ∙ Never immerse the unit in water. ∙ Leave a space of about 10cm around the device. ∙ Never use the device after a malfunction, e.g. if it felt down or has been damaged in any other manner. ∙ The manufacturer is not liable for damage which is occurring due to the usage of the appliance in a different way as descri- bed or a mistake in the handling has been made. ∙ To prevent injury, repairs such as replacing a damaged cord, should only be carried out by a customer service. Only original spare parts have to be used. ∙ The device gets hot, only transport after it cooled down. ∙ Only use the device as described in this manual. ∙ You must not put any materials such as paper, cardboard, pla- stic etc. into the appliance. ∙ This appliance is intended to be used in household and similar applications such as: o staff kitchen areas in shops, offices and others working environments o by clients in hotels, motels and other residential type en- vironments o bed and breakfast type environments. ∙ Before initial use: clean all parts – except the heating ele- ments - carefully and leave to dry. Heat up the device for about 15 min. to eliminate the smell of newness.21 ∙ Attention! Device gets hot. Danger of burns! Do not place the appliance on a sensitive surface (e.g. pain- ted furniture) and keep a distance of at least 70cm to burnable materials. ∙ During operation steam emerge. Keep hands and face away. ∙ If an extension cable is used, it has to have a cross-section of 1,5mm². A cable drum must always be unwound. ∙ If a GS-tested 16 A multi-pin extension is used, it may not be charged with more than 3680 watts due to fire hazard. ∙ Make sure that children do not tease the cable or that a trip hazard occurs. ∙ The device must always be disconnected from the power supply if it is not supervised and before assembling, disassembling or cleaning. ∙ Hygiene: Please always clean the device to avoid bacteria and mould formation. Cleaning ∙ Attention! Pull the plug before cleaning and allow the device to cool down. ∙ Never immerse the unit into water. ∙ Clean all internal metal parts and the housing with a damp cloth and soapy water. Let everything dry well. ∙ Clean the bread pan with a soft damp cloth. Do not use har- sh or abrasive cleaners, chemical cleaners or solvents, abrasive scouring pads or metal implements. Workplace Important: Never place this device on or next to hot surfaces (e.g. hot sto- ves). Only use it on a even, stable and a heat resisting surface. It is important that no inflammable items are near to the device. Do not place the device on the edge of the table so that it cannot be touched by children or fall down when touched.22

Bread Making Ingredients Flour The type of the flour indicates the amount of mineral nutrients. ∙ Type 405: Plain flour (All-purpose flour) for cake, bread etc. ∙ Type 1050: Bread flour has a high con- tent of gluten. As the gluten content is higher than normal flour, it can be used for making bread in large sizes. ∙ Whole Wheat flour: Whole grain flour has no type number and is ground from whole grains. Whole wheat flour is heavier and contains more nutrients than common flour. The bread made by whole wheat flour is usually small in size. So many recipes usually combine the whole wheat flour and bread flour to achieve the best result. ∙ Corn flour and oatmeal flour: Corn flour and oatmeal flours are ground from corn and oatmeal separately. They are the additive ingredients for making rough bread, which is used for enhancing the flavour and texture of the bread. Sugar Sugar is a very important ingredient, which increases the sweet taste and co- lour of the bread. Sugar is also conside- red as nourishment for the yeast. White sugar is largely used but brown sugar, powdered sugar or cotton sugar may be used for special dietary requirements. Yeast Yeast must be stored in the refrigerator, as the fungus in it will be killed at high temperatures. Before using it check the production date and storage life of your yeast. Refrigerate it as soon as possible af- ter each use. Usually the main cause of bread failing to rise is bad yeast. The me- thod described below will check whether your yeast is fresh and active. ∙ Pour ½ cup warm water (45-50˚C) into a measuring cup. ∙ Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. of yeast over the water. ∙ Place the measuring cup in a warm place for about 10 minutes. Do not stir the water. ∙ The froth that appears should come up to 1 cup worth. Otherwise the yeast is dead or inactive. Salt Salt is necessary to improve the flavour and crust colour of the bread. Salt can also stop the yeast from working. Never use too much salt in a recipe. Eggs Eggs can improve bread texture and make the bread more nourishing and lar- ger in size. The egg must be added and mixed in evenly. Grease, butter and vegetable oil Grease can make bread soft but can re- duce storage life. Butter should be mel- ted or chopped into small pieces before using. Baking powder Baking powder is used for rising the ul- tra-fast bread and cakes, as it does not need time to rise and instead produces air. The air will form to soften the texture of the bread or cakes. Water and other liquids Water is an essential ingredient for ma- king bread. Generally speaking, the wa- ter temperature should be between 20°C and 25°C for the best results. The water may be replaced with fresh milk which will enhance the breads` flavour and im- prove crust colour.24 Making Bread

1. Open the lid and remove the bread pan with a rotary move to the left.

Always remove the bread pan from the bread maker before adding ingredients to ensure they are not spilt into the baking chamber and the heating element.

2. Insert the kneading paddle. It is important that the kneading paddle is pro-

perly inserted on the shaft in the base of the bread pan. If the paddle is not inserted correctly the ingredients may not be mixed and kneaded properly.

3. Add ingredients to the bread pan. It is IMPORTANT that the ingredients are

added in the correct order and that the ingredients are measured and weighed accurately or the dough may not mix correctly or rise sufficiently. All ingredients should be at room temperature 20-25°C. Ingredients should be added in the following order:

NOTE! Mound the flour into the pan, make a small hollow in the centre and place the yeast there. If the yeast contacts the water before the kneading, the bread may not rise well. Therefore, always add yeast last!25 Getting started a) Bread weight b) Pre-set time c) Kneading d) Rest e) Ferment f) Phase 1, 2, 3 g) Colour / Degree of browning h) Child lock

i) Program completed

j) Keeping warm k) Timer l) Bake m) Pre-heat n) Program Connect the device, a signal sounds and the display lights up: Time 3:20 with program “1”, 750 g26 ∙ Program button : o Select the desired program 1 to 16. ∙ Weight: o Select the desired bread weight 500g, 750g or 1000g. ∙ Colour: o Select the desired degree of browning light, medium or dark. ∙ Start / Stop: o The device starts to work and the time runs out. o To cancel a program, press and hold the button for 3 seconds. The device switches back to the starting mode. ∙ Pre-Set timer: o With this button you can choose the time when the bread should be ready. E.g. “10:30” - in 10 hours and 30 minutes. o Select the program, weight and degree of browning and then press “TIME” to set the pre-set time. Use the +/- buttons to select the desired pre-set time. o Start the device. After the selected time, the bread is ready.

If the pre-set time is used, no perishable food should be used in the device! ∙ Keeping warm: o After each baking process, the device automatically switches to keeping warm for 1 hour. Keeping warm can be interrupted at any time with “Stop”. ∙ Child lock: o Press the buttons “Weight” and “Colour” together for 3 seconds in order to lock the device. o For unlock, press the two buttons again.27 Programs Program- Number Name Description 1 Basic Basic program for almost all bread recipes that are mainly baked with bread flour. 2 French For bread with fine flour, little sugar and fat. Crunchy crust and soft interior. 3 Whole Wheat For bread with a high proportion of wheat, rye, oats, etc. Long preheating time for bread with a thick crust. 4 Sweet For bread with a high percentage of sugar and fat. The breads are better browned. 5 Ultra-Fast Super-fast baking time. 6 Gluten Free For gluten free bread, needs more time to absorb liquids 7 Quick Shortened baking time compared to the basic pro- gram. 8 Cake For baking cakes. 9 Knead For kneading doughs. 10 Dough For making dough. 11 Pasta Dough For making various types of dough. 12 Yoghurt For making yoghurt. 13 Jam For making jams. 14 Bake For baking ready-made dough. The baking time can be chosen individually. 15 + 16 Home Made I + II Program with individual value settings. 17 IMIX For kneading doughs. ∙ An acoustic signal can be heard after the program has ended or the food has been kept warm. Then switch off the device. ∙ Note: o A low temperature of the food (flour, water, etc.) and a low ambient tem- perature affect fermentation. The dough becomes top-fermented if the ambient temperature is too high. o The recommended ambient temperature is between 15 and 34 ° C.28 Setting range for Home Made programs 15 + 16 Select program 15 or 16, weight and degree of browning and then press “Home Made” to select the respective process and change it with the “Timer” button. The set values are saved and can be called up again and again. Home Made I Process Default setting in minutes Modifiable scope in minutes Pre-heat 0 0 – 20 Knead 1 15 0 – 30 Rest 1 3 0 – 30 Knead 2 20 0 – 30 Rest 2 10 0 – 30 Knead 3 0 0 – 25 Ferment 1 42 0 – 60 Ferment 2 40 0 – 60 Ferment 3 0 0 – 60 Bake 50 0 – 80 Keeping warm 60 0 – 60 Pre-set time 0 15 hours Home Made II Process Default setting in minutes Modifiable scope in minutes Pre-heat 0 0 – 20 Knead 1 10 0 – 30 Rest 1 2 0 – 30 Knead 2 5 0 – 30 Rest 2 3 0 – 30 Knead 3 10 0 – 25 Ferment 1 40 0 – 60 Ferment 2 40 0 – 60 Ferment 3 0 0 – 60 Bake 50 0 – 80 Keeping warm 60 0 – 60 Pre-set time 0 15 hours29 Power failure backup system The bread maker is equipped with a power failure backup system or memory. If the power system is interrupted during the course of bread making, the process of mak- ing bread will be continued automatically within 10 minutes, even without pressing the “Start/Stop” button. If the interruption time exceeds 10 minutes, the memory cannot be kept and you have to restart the program. If the dough has not entered the rising phase when the power supply breaks off, you can press the “Start/Stop” button directly to continue the program from the beginning. After the bread is baked When the baking is complete, 10 beeps will sound to alert you that the bread is ready, the unit will automatically switch to keeping warm mode. Important: The bread maker has an automatic “Keep warm” setting that will keep your bread warm for up to 1 hour. Press the “Start/Stop” button for 3 seconds to cancel the “Keep warm” setting. Use oven mitts to carefully lift the pan by its handle out of the bread maker! Turn the pan upside down and gently shake it until the bread comes out. The bread pan has a non-stick coated finish so that the bread should come out easily. Do not use metal utensils to remove bread as they may scratch the non-stick coating. If the kneading paddle is stuck in the bread, pull it out with the hook.30 Recipes Ingredients should be added in the fol- lowing order: Liquid ingredients Dry ingredients Yeast The recipes are guidelines and should be adapted to your own taste. Rye Mixed Bread, Program 1 Basic 750 g Water 270 ml Honey 1 tsp Salt 2 tsp Oil 1 tsp Rye flour 95 g Grainy rye flour 95 g Wheat flour 220 g Bread seasoning 2 tsp Dry yeast 6 g Leaven extract 12 g Rye Mixed Bread with buttermilk, Program 1 Basic 750 g Buttermilk 500 ml Salt 13 g Rye flour 200 g Wheat flour 300 g Bread seasoning 1 tsp Dry yeast 6 g Leaven extract 75 g White Bread, Program 2 French 750 g Water 310 ml Salt 15 g Sugar 1 tsp Oil 2 tsp Wheat flour 500 g Dry yeast 6 g Whole Grain Bread, Program 3 Whole Wheat 750 g Buttermilk 500 ml Maple syrup 30 g Salt 12 g Rye flour 125 g Grainy wheat flour 125 g Spelt flour 250 g Linseed 40 g Sesame 60 g Sunflower seed 75 g Dry yeast 3 pack Bread with raisins, Program 4 Sweet 750 g Milk 200 ml Butter, melted 80 g Salt 1 tsp Sugar 75 g Egg 1 Wheat flour 450 g Dry yeast 1 pack Raisins 100 g31 Gluten-free Bread, Program 6 Gluten Free 750 g Water 150 ml Milk 150 ml Salt 1 tsp Sugar 2 tsp Gluten-free flour 400 g Dry yeast 1 pack Butter 40 g Bread seasoning Spelt Bread with Zucchini and Walnuts, Program 7 Quick 750 g Buttermilk 325 ml Salt 12 g Sugar 1 tsp Olive oil 40 g Spelt flour 450 g Zucchini, rasped 100 g Dry yeast 1 pack Bread seasoning 1 tsp Herb mix 2 tsp Walnuts, chopped 80 g Cake, Program 8 Cake 750 g Milk 4 tbsp Eggs 2 Sugar 140 g Butter, melted 140 g Wheat flour 300 g Salt Vanilla-sugar 1 pack Lemon aroma 5 drops Baking powder 1 pack Onion Tart Dough, Program 10 Dough Water 300 ml Salt 2 tsp Oil 1 tbsp Sugar 1 tsp Wheat flour 500 g Dry yeast 1 pack Yoghurt, Program 12 Yoghurt Milk 1000 ml Plain yoghurt 150 ml Bake, Program 14 Bake Basic setting time: 30 minutes, adjust- able range 10 minutes to 1:30 hours Basic temperature setting: 150°C (me- dium), adjustable range via degree of browning 100°C (light), 150°C (medi- um), 200°C (dark) Multi-Grain Bread, Program 15 Home Made 750 g Water 350 ml Shortening 1 - 2 tbsp Salt 10 g Sugar 5 g Malt powder 15 g Whole grain wheat flour 500 g Linseed 2 tbsp Sesame 2 tbsp Sunflower seed 2 tbsp Bread seasoning 1 tsp Dry yeast 1 pack Kneading, Program 17 IMIX Basic setting time: 20 minutes, adjust- able range 20 minutes to 30 minutes32 Troubleshooting Dear Client, Thank you for buying this STEBA product. The following table will help you with problems that may occur when using your device. For many problems there is a sim- ple solution, because not everything that appears like a malfunction must be serious. Please check the following list before contacting our customer service. Problem Cause Solution Bread collapses when baked ∙ Dough rose unevenly and or ∙ too quickly, due to: ∙ Excess moisture ∙ Too much liquid or too much yeast was used ∙ High humidity and / or heat ∙ Only use flour that is stored in an airtight container ∙ Measure all liquids using measuring cups ∙ Dough will rise too quickly and unevenly during hot and/or humid days Heavy, dense texture ∙ Too much flour or not en- ough liquid ∙ Too much fruits, whole grain or other added ingre- dients ∙ Adjust liquid amount ∙ Adjust the amount of ingre- dients used Open, coarse or holey texture ∙ Too much water was used ∙ Salt omitted ∙ Overheated liquid was used ∙ Adjust liquid amount. ∙ Add salt ∙ Change liquid or cool down to room temperature. The bottom and the sides are covered with too much flour. ∙ Strong glutinosity ingre- dients in bread such as butter and bananas etc. ∙ You have used too much flour or not enough liquid. ∙ Do not add strong glutinosi- ty ingredients ∙ Check the recipe and measure the right quantity The bread is too dark ∙ You are using too much sugar ∙ You chose the wrong crust color. ∙ Press the “Start/ Stop” button to interrupt the pro- gram 5-10 minutes ahead of intended finishing time. Before removing the bread you should keep the bread in bread pan for about 20 minutes with lid closed. Smoke emitted from chamber or steam vent ∙ You might have spilled in- gredients onto the heating element. ∙ Remove these ingredients after the device cooled down. Bread bottom crust is too thick ∙ The bread is kept warm for a long time ∙ Take bread out soon wit- hout keeping it warm.33 The ingredients are poorly stirred and baked ∙ selected an improper pro- gram ∙ The lid was opened several times during operation ∙ Stir resistance is too large so the kneader cannot rotate and stir properly. ∙ Select the proper program ∙ Do not open the lid ∙ Check the kneader, and then operate without load. If the problem is not fixed, contact the authorized ser- vice center. It is very difficult

take bread out ∙ Kneader adheres tightly to the shaft in bread pan ∙ After taking the bread out, put hot water into the bread pan and let the kneader soak for around 10 minutes, then take it out and clean. The display shows “HHH” after you have pressed the “Start/Stop” button ∙ The temperature in bread maker is too high ∙ Press the “Start/Stop” button and unplug bread maker. Allow the appliance to cool. The motor noise