BBA 3774 - Bread maker CLATRONIC - Free user manual and instructions

USER MANUAL BBA 3774 CLATRONIC

2. French (Witbrood)

2. French (Pain blanc)

3. Whole weat (Pain complet)

2. French (Pan blanco)

2. French (Pane bianco)

5. Sweet (Pane dolce)

Instruction Manual Thank you for choosing our product. We hope you will enjoy using the appliance. Symbols in this Instruction Manual Important information for your safety is specially marked. It is essential to comply with these instructions in order to avoid accidents and prevent damage to the appliance:

Technical Data ...................................................................................... 88 Disposal ................................................................................................ 88 Meaning of the “Dustbin” Symbol ...................................................... 88 General Notes Read the operating instructions carefully before putting the appliance into operation and keep the instructions including the warranty, the receipt and, if possible, the box with the internal packing. If you give this appliance to other people, please also pass on the operating instruc- tions.

• The appliance is designed exclusively for private use and for the envisaged purpose. This appliance is not t for commercial use.

• Do not use it outdoors. Keep it away from sources of heat, direct sunlight, humidity (never dip it into any liquid) and sharp edges. Do not use the appliance with wet hands. If the appliance is humid or wet, unplug it immediately.

• When cleaning or putting it away, switch off the appliance and always pull out the plug from the socket (pull the plug itself, not the lead) if the appliance is not being used and remove the attached accesso- ries.

• The appliance and the mains lead have to be checked regularly for signs of damage. If damage is found the appliance must not be used.

• Use only original spare parts.

• In order to ensure your children’s safety, please keep all packaging (plastic bags, boxes, polystyrene etc.) out of their reach.

Do not allow small children to play with the plastic foil. There is a danger of suffocation!BBA3774_IM 19.05.21

Special Safety Precautions for this Appliance

WARNING: Hot surface! Risk of burning!

The operation of electric heating appliances creates high temperatures, which can cause burns (e.g. baking tin, heating element).

• Only touch or remove hot components with oven gloves!

WARNING: Risk of re!

• Do not leave the appliance without supervision. For delayed programme start set the start time so that you are present during operation.

• Keep at least 10 cm distance to other objects during operation.

• Do not cover the appliance with a towel or other materials during operation! Heat and steam must be able to escape. Risk of re, if the appliance is covered or comes in contact with ammable materials such as curtains.

• Do not place metal foil or other materials in the appliance; risk of short-circuit and re.

• Risk of re, if the dough overows from the baking tin into the casing or onto the heating element.

• Do not ll in more ingredients than indicated in the recipe.

• Observe the information regarding the quantities of the ingredients used in the recipes. Do not exceed the maxi- mum quantity of our (590 g) and of dry yeast (7 g or 21 g if fresh yeast is used), as the dough could overow. CAUTION: This appliance is not intended to be immersed in water during cleaning. Please observe the instructions that we have included for you in the chapter “Cleaning”.

• This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction con- cerning use of the appliance 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 unless they are older 8 years and supervised.

• Keep the appliance and its cord out of reach of children less than 8 years.

• Do not operate the appliance with an external timer or similar remote system.

• Do not repair the appliance by yourself. Always contact an authorized technician. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualied persons in order to avoid a hazard.

• Place the appliance on a level work surface. Ensure that mains cord and appliance are not placed on or in close proximity of hot surfaces or heat sources. Run the mains cord away from sharp objects.

• Set up the appliance steady and slip-proof. The appliance can move when kneading heavy dough. Place the ap- pliance on a rubber mat if the work surface is slippery.

• Do not move or lift the appliance during operation; rst turn it off and disconnect from mains power supply. Always carry the appliance in both hands!

• Do not remove the baking tin during operation!

• Use this appliance only to prepare foodstuffs, do not use for other purposes. We are not liable for damages due to improper use or operation!BBA3774_IM 19.05.21

1. Remove the appliance from the package.

2. Remove all packaging material such as lms, ller, cable holders and

3. Check the delivery contents for completeness.

4. Check the appliance for possible transport damage to prevent haz-

5. Should the package contents be incomplete or damages be found,

do not take the appliance into operation. Take it immediately back to the dealer. Start-up

1. Clean the appliance as described in chapter “Cleaning”.

2. Wait until all of the parts are dry.

3. Place the baking tin into the appliance.

4. Electric Connection

4.1. Conrm that your mains voltage matches the specications on the type label before connecting to mains power supply. 4.2. Connect the appliance to a properly installed wall outlet. A signal sounds and the display shows the default setting (see “Description Control Panel” “1 LCD Display”). The appliance is then ready for use.

5. There is a protective layer on the heating element. To remove this,

operate the appliance for approximately 15 minutes with an empty baking tin placed inside (without kneading hook). To do this, use the programme “12. Bake”. NOTE: Any smoke or smells produced during this procedure are normal. Please ensure sufcient ventilation.

6. Disconnect the mains plug from the wall socket.

WARNING: Risk of burning!

Allow the baking tin to cool before wiping it with a damp cloth.

8. Following this, you can start baking.

Overview of the Components / Scope of Delivery A Lid handle B Lid with viewing window C Baking tin D Control panel with display E Casing F Side ventilation slots G Kneading hook Accessories a Measuring cup b Measuring spoon c Hook for removing the kneading hook Description Control Panel 1 LCD Display Default Setting (Start Image) This displays standby mode. It corresponds with the basic programme. The display shows “ I 3:00 ”. The “ I ” stands for the selected programme; “ 3:00 ” stands for the programme duration. The positions of two arrows show the selected browning and the weight. The default setting after turning the appliance on is: “Higher weight” (level ) and “Medium browning” (Medium). During operation the display shows the pro- gramme duration counting down. 2 Button Start / Stop Use this button to start, interrupt, and terminate a programme sequence manually.

• After pressing the Start / Stop button the dots on the time display start ashing. The programme shown in the display is in use.

• Briey pressing the Start / Stop button during a programme interrupts the programme sequence (except in the “keeping warm” phase). The numbers indicating the time will ash in the display. Press the button once again briey to continue the programme. If you do not press the Start / Stop button within 10 minutes, the programme will continue automatically.

• Press the Start / Stop button at any time to cancel the programme. Press and hold until on long acoustic signal sounds. The display shows the starting position of the programme most recently used. Press the Menu button to select a different programme. Depending on the operation mode you may have to wait for the appliance to cool down. 3 Button Weight (Weight) In some programmes you can set the following levels: Level = for a smaller bread weight Level = for a larger bread weight NOTE:

• The weight of the nished bread depends on the ingredients, among other things. You can read more about this under “Notes Regarding the Recipes” “Bread Weights and Volumes”. When using heavy bread doughs, such as rye-wheat bread, the bread can weigh up to 1500 g.

• The levels affect the baking time. ( “Programme Sequence and Recipe Ideas”) 4 Programme Names A short description of the programme can be found in the table under item “7 Menu Button (Selection)”. 5 Buttons / (Time) Use the timer function to set the end time for a selected programme. This function is available for the following programmes:

The programmes “7. Quick ”, “9. Jam” and “12. Bake” cannot be started with delay.

When using the delayed baking function, make sure the appliance will not be unattended during operation.

• Press the / buttons to set the end time for the programme. NOTE:

• Repeatedly press the / buttons to move the end time of the programme by 10 minutes. If you keep the respective button pressed down, the setting will operate in fast mode.

• The end of the programme can be delayed for a maximum of 13 hours.

• When selecting another programme, the previous timer setting will be deleted.

• Do not use the timer function for recipes with perishable ingredients such as milk, eggs, fruits, yoghurt, onions, etc.!

• The timer function is not suitable for gluten-free bread, which is prepared with warm or hot water. Example: It is now 8:30 p.m. and you want the bread ready the next morning at 7:00 a.m., in 10 hours and 30 minutes. Set this value (10:30)BBA3774_IM 19.05.21

on the display. It is not necessary to calculate the hours between the desired start and end of the programme (e.g. 3:00). The programme will start automatically for the bread to be ready at the set time.

• Press the Start / Stop button to activate the timer function. The dots in the time display will be ashing.

• In order to cancel the timer function, press the Start / Stop button again until you hear a signal tone. 6 Button Color (Colour) Press this button to set the desired browning: Light (light) – Medium (medium) – Dark (dark). 7 Button Menu (Selection) Press the Menu button to access the individual programmes. The pro- grammes are used for the following types of bread: No. Programme name Description Signal tone for adding ingredients

1. Basic Default Setting – the programme for all breads, such as white bread or mixed-type bread yes

2. French For especially light white bread yes

3. Whole wheat For whole wheat bread yes

For fast preparation of white and brown bread yes

5. Sweet For preparing sweet leavened bread yes

6. Gluten free For gluten-free bread (observe the recipe when preparing the dough) yes

For faster preparation of all bread types baked using the BASIC, FRENCH, QUICK , or SANDWICH programmes. The “rising” time is considerably shorter. This makes the bread more compact and less uffy. (Use lukewarm liquids for this programme.) yes

8. Dough For preparation of dough, without baking no

9. Jam For cooking jam and marmalade no

10. Cake For pastries containing baking powder yes

11. Sandwich For preparation of light sandwich bread yes

12. Bake For baking separately prepared yeast or stirred doughs; and for re-baking bread or cake no

How the Appliance Works General Information

• The bread maker offers 12 pre-installed programmes with a total of 53 different settings. The appliance includes a new programme which you can use to bake gluten-free bread for allergy sufferers.

• Almost all baking programmes offer you the choice between 2 weight settings for smaller or bigger breads.

• You can use the bread maker to bake with a delay, i.e. the pro- gramme end can be delayed for up to 13 hours. The appliance works fully automatic and is extremely user-friendly. Hereinafter you will nd time schedules and recipes for

• different kinds of bread,

• dough, which is processed otherwise,

• jam, cooked in the bread maker. Signal Tones The appliance emits different signal tones: 1 long signal tone - when connecting the appliance to the mains. - when the programme is resumed automati- cally, in the event it was manually interrupted beforehand (after 10 minutes). - when manually terminating a programme. - at the end of the keeping warm function. 1 short signal tone - when releasing a button. - when the programme is manually interrupted or resumed within 10 minutes. 5 signal tones in sequence The temperature of the appliance is too high and prevents the start of a new programme. The display will show “HHH”. 10 signal tones in sequence during a programme The programme is currently in the second kneading phase. During certain programmes you may add further ingredients (seeds, fruits, nuts, etc.). 10 signal tones in sequence at the end of a programme The programme stopped. “0:00” appears in the display next to the programme number. For all programmes, a keeping warm phase of 1 hour will start after that. Programme Memory In the event of a power failure, the programme will resume automatically if power is restored within a few minutes. After a longer power failure the bread maker must be restarted. This is only practical if the dough was at this time still in the kneading phase. You have to start from the beginning if baking already started! Safety Function After a programme nished, the appliance must cool down before you can start a new baking or kneading programme (except for the pro- grammes “9. Jam” and “12. Bake”). The appliance will emit 5 signal tones and the display will show “HHH”, indicating that the temperature in the baking chamber is too high.

1. Disconnect the mains plug from the wall socket.

2. Use oven mitts to remove the baking tin.

3. Leave the lid open and wait until the appliance has cooled down

completely. The cool-down period depends on the previous pro- gramme settings.BBA3774_IM 19.05.21

Using the Appliance CAUTION: Risk of re!

• Observe the information regarding the quantities of the ingredients used in the recipes. Do not exceed the maximum quantity of our (590 g) and of dry yeast (7 g or 21 g if fresh yeast is used), as the dough could overow.

• When adding the ingredients at the beginning of your baking, never do so while the baking tin is still inside the appliance.

• When adding ingredients (seeds, fruits, nuts) during the second kneading, make sure they do not fall into the baking chamber of the appliance. NOTE: Always keep the lid closed during the rising and baking phase, as otherwise the dough will collapse.

1. Removing the Baking Tin

Open the lid. Slightly turn the baking tin counter-clockwise until it is un- locked. Pull the baking tin up by its handle and place it on a at surface.

2. Insert Kneading Hook

2.1. Grease the kneading hook. This will make it easier to remove the kneading hook from the nished bread. 2.2. Place the borehole of the kneading hook over the drive shaft in the baking tin. The ange of the opening must face down. Observe the ute on the shaft.

3. Insert Ingredients

Ensure that the ingredients are lled into the baking tin according to the sequence determined by the recipe.

4. Inserting the Baking Tin

Place the baking tin on the shaft in the baking chamber while holding the baking tin diagonally. Slightly turn the baking tin clockwise until it locks. Close the lid.

5. Starting a Programme

5.1. Connect the power plug to a socket. 5.2. Press the Menu button to select the desired programme. 5.3. Press the Color button to select a light, medium, or dark brown- ing. 5.4. Use the Weight button to select the desired bread weight. 5.5. Press the / buttons to use the timer function for delayed baking. 5.6. Press the Start / Stop button. The ashing colon indicates the programme has started.

6. Adding other Ingredients

Depending on the selected programme, 10 signal tones will sound during the second kneading phase. Now you can add other ingredients to the dough as desired. Close the lid again.

7. Leave Dough to Rise

After the last kneading the bread maker sets the optimum temperature for the dough to rise. It heats up to 25 °C if the room temperature is lower.

The bread maker adjusts the baking temperature automatically. Select the “12. Bake” programme to extend the baking process in case the bread is still too pale after baking.

(Except for Programmes “8. Dough” and “9. Jam”) The signal tones repeatedly after the baking programme is nished and bread or foodstuffs can be removed. At the same time the 1-hour warming phase starts. “0:00”. appears next to the programme number in the display. The colon “:” is ashing. After 1 hour the signal tones and the warming phase ends. The display shows the starting position of the programme most recently used. Disconnect the mains plug from the wall socket.

10. Programme “12. Bake” (Extended Baking)

10.1. When the “keeping warm” phase is still running, press the Start / Stop button until you hear a signal tone. 10.2. Start the programme “12. Bake”. 10.3. When the desired browning has been achieved, stop the pro- gramme by pressing the Start / Stop button. 10.4. Disconnect the mains plug from the wall socket.

Have a grid ready and disconnect from mains power supply. Remove the baking tin with oven gloves after the programme has ended, turn it upside down and slightly shake it; turn the kneading hook drive at the bottom if the bread does not come out immediately. CAUTION: Do not knock the baking tin against the table or one of the edges. This could cause the baking tin to become warped.

12. Removing the Kneading Hook from the Bread

Use the supplied hook in case the kneading hook gets stuck inside the bread. Insert it through the semi-circular opening of the kneading hook at the bottom of the warm bread and hook into the lower edge (at the wing of the kneading hook). Carefully pull the kneading hook upward with the hook. You can see in which part of the bread the wing of the kneading hook is stuck. Cut the bread in that position and easily remove the kneading hook. Cleaning

• Always disconnect from mains power supply and let the appliance cool down before cleaning.

• Do not submerge the appliance and the baking tin in water. To avoid the risk of electric shock and re do not ll water into the baking chamber. CAUTION:

• Do not use a wire brush or other abrasive objects for cleaning.

• Do not use aggressive or abrasive cleaning agents. NOTE: The baking tin is anti-stick coated. It is normal if the colour of the coat- ing changes over time, this does not affect the function.

• Remove all ingredients and crumbs with a damp cloth from lid, cas- ing and baking chamber.

• Wipe the baking tin on the outside with a damp cloth. The inside can be cleaned with water and a mild cleaning agent.

• Clean the kneading hooks and drive shafts immediately after use. The kneading hooks may be difcult to remove later if left in the bak- ing tin. In this case ll warm water for approx. 30 minutes into the tin. The kneading hooks can then be removed easily.

• Use a cloth to wipe down all parts until they are dry.BBA3774_IM 19.05.21

Removing and Installing the Lid For easier cleaning, you can remove the lid. CAUTION: Do not immerse the removed lid in water! Residual water would remain inside the lid.

1. Only open the lid about 45°, so that the grooves on the hinged open-

2. First, remove one side from the hinged opening, then the other.

3. Clean the lid using a damp cloth. Dry the lid.

4. To put the lid back on, hold it just as you did when you removed it,

namely, at an angle of approximately 45°. First, insert one of the grooves in the hinged opening, right at the middle. Then press the second groove into the other side of the hinge. Storage

• Ensure that the appliance is clean and dry and has cooled down complete before storing. Store the appliance with the lid closed.

• We recommend to store the appliance in its original packaging when not using the appliance for a longer period of time.

• Store the appliance out of reach of children and at a well ventilated dry place. Questions on Baking The Bread Sticks to the Baking Tin After Baking. Leave the bread to cool for about 10 minutes after baking – turn the baking tin upside down. Move the kneading hook shaft back and forth, if necessary. Grease the kneading hooks before baking. How Do You Avoid the Forming of Holes in the Bread Owing to the Presence of the Kneading Hooks? You can remove the kneading hooks with your ngers covered with our before leaving the dough to rise for the last time. ( “Programme Sequence and Recipe Ideas” and the indication in the display) If you not wish to do so, use the hook after baking. If you proceed with caution, you can avoid the forming of a large hole. The Dough Spills Over When It Is Left to Rise. This happens in particular when wheat our is used owing to its greater content of gluten. Remedy: a) Reduce the amount of our and adjust the amounts of the other ingredients. When the bread is ready, it will still have a large volume. b) Spread a tablespoon of heated liqueed margarine on the our. The Bread Rises and Spills Over Anyway. a) If a “V”-shaped ditch forms in the middle of the bread, the our does not have enough gluten. This means that the wheat contains too little protein (it happens during especially rainy summers) or that the our is too moist. Remedy: Add one tablespoon of wheat gluten per 500 g of wheat our. b) If the bread has a funnel shape in the middle, the possible cause can be one of the following - the water temperature was too high, - too much water was used, - the our was poor in gluten, - draft when opening the lid during baking. When Can the Lid of the Bread Maker Be Opened During the Bak- ing? Generally speaking, it is always possible while the kneading is under- way. During this phase small quantities of our or liquid can still be added. If the bread must have a particular aspect after baking, proceed as follows:

• Before the last rising phase ( “Programme Sequence and Recipe Ideas” and the indication in the display) open the lid with caution and shortly and carve the bread crust while it is forming with a sharp pre-heated knife, scatter cereals on it or spread a mixture of potato our and water on the crust to give it a glossy nish. This is the last time that the lid can be opened; otherwise the bread will go down in the middle. What Do the Type Numbers for Flour Mean? The lower the type number, the less roughage the our contains and the lighter it will be. What Is Whole Wheat Flour? Whole wheat our is made of all types of cereals including wheat. The term “whole wheat” means that the our was ground from whole grain and hence it has a greater contents of roughage thus making the whole wheat our darker. However, the use of whole wheat our does not make the bread darker as is widely believed. What Must Be Done When Using Rye Flour? Rye our does net contain any gluten and the bread hardly rises. In order to make it easily digestible a Rye Whole Wheat Bread with leaven is to be made. The dough will rise only if one part of type 550 our is added to every four parts of rye our without gluten. What Is Gluten in Flour? The higher the type number, the lower the gluten contents of the our are and the less the dough will rise. The highest quantity of gluten is contained in type 550 our. How Many Different Flour Types Are There and How Are They Used? a) Corn, rice and potato our are suitable for people allergic to gluten or for those who suffer from sprue or celiac disease. Observe our comments under “Notes Regarding the Recipes” “Gluten free Bread (for Allergy Sufferers)”. b) Spelt our is free from chemical additives because spelt grows on very poor soil and requires no fertilizers. Spelt our is especially suit- able for allergic people. It can be used in all those recipes described in the operating instructions requiring our types 405, 550 or 1050. c) Millet our is especially suitable for people suffering from many allergies. It can be used in all recipes requiring our types 405, 550 or 1050 as described in the operating instructions. d) Durum wheat our is suitable for baguettes thanks to its consistency and it can be replaced with durum wheat semolina. How Can Fresh Bread Be Made Easier to Digest? If a mashed boiled potato is added to the our and kneaded in the dough the fresh bread is easier to digest. What Doses of Rising Agent Should Be Used? For yeast and leaven, which must be bought in different quantities follow the producer’s instruction on the package and adjust the quantity to the amount of our used.BBA3774_IM 19.05.21

What Can Be Done if the Bread Tastes of Yeast? a) Often sugar is added to eliminate this taste. The adding of sugar makes the bread lighter in colour. b) Add 1½ tablespoons of vinegar for a small bread loaf and 2 table- spoons for a large bread loaf to the water. c) Use buttermilk or ker instead of water. This is possible for all the recipes and it is recommended for the freshness of the bread. Why Does the Bread Made in an Oven Taste Different Form the Bread Made With the Bread Maker? It depends on the different degree of humidity. The bread is baked drier in the oven owing to the larger baking space, while the bread made in the bread maker is moister. Questions on Bread Baking Machine Problem Cause Remedy Smoke comes out of the baking compartment or the vents. The ingredients stick to the baking compartment or on the outside of the baking tin. Disconnect from mains power supply, let the appliance cool down and clean the outside of the baking tin or the baking compartment. The bread goes down in the middle and is moist at the bottom. The bread is left too long in the tin after baking and warming. Take the bread out of the baking tin before the warming function is over. It is difcult to take the bread out of the baking tin. The bottom of the bread loaf sticks to the kneading hooks. Clean the kneading hooks and shafts after baking. If necessary, ll the baking tin with warm water for 30 minutes. Then the kneading hooks can be easily removed and cleaned. Grease the kneading hook a little before using it again. The ingredients are not mixed or the bread is not baked correctly. Incorrect programme setting. Check the selected menu and the other settings. The programme was terminated ahead of schedule using the Start / Stop button. Do not use the ingredients and start over again. The lid was opened several times while the bread maker was working. If possible, open the lid only during the kneading phases ( “Pro- gramme Sequence and Recipe Ideas” and the indication in the display). Ensure that the lid is properly closed after opening. Long power failure while the machine was working. Do not use the ingredients and start over again The rotation of the kneading hooks is blocked. Check if the kneading hooks are blocked by grains, etc. Pull out the baking tin and check whether the drive shafts turn. If this is not the case contact the customer service. The appliance does not start. Signal tones 5 times. The display shows “HHH”. The appliance is still hot after the last baking cycle. Disconnect the mains plug from the wall socket. Remove the baking tin. Allow the appliance to cool down to room temperature. Following this, you can start over again. The appliance cannot be started. You hear 5 signal tones. The display shows “LLL”. The appliance is too cold. Press the Start / Stop button and open the lid. Wait approximately 10 to 20 minutes until the appliance has heated up to room tempera- ture. The appliance cannot be started. The display shows “EE0”. The temperature sensor for the appli- ance is defective or broken. Disconnect the mains plug from the wall socket. Contact our service centre or a specialist. The appliance does not work. The appliance has no power supply. Check the socket with another appliance. Plug in the mains plug correctly. Check the main circuit breaker. The appliance is faulty. Contact our service centre or a specialist. Mistakes with the Recipes Problem Cause Remedy The bread rises too fast. Too much yeast, too much our, not enough salt, or several of these causes a / b The bread does not rise at all or not enough. No yeast at all or too little yeast a / b Old or stale yeast e Liquid too hot c The yeast has come into contact with the liquid d Wrong our type or stale our e Too much or not enough liquid a / b / g Not enough sugar a / bBBA3774_IM 19.05.21

Problem Cause Remedy The dough rises too much and spills over the baking tin. If the water is too soft the yeast ferments more f / k Too much milk affects the fermentation of the yeast c The bread has collapsed. The dough volume is larger than the tin and the bread goes down a / f The fermentation is too short or too fast owing to the excessive temperature of the water or the baking chamber or to the excessive moistness. c / h / i Not enough gluten in the our l Too much liquid g / h Heavy, lumpy structure. Too much our or not enough liquid a / b / g Not enough yeast or sugar a / b Too much fruit, whole wheat or one of the other ingredients b Old or stale our e The bread is not baked in the centre. Too much or nor enough liquid a / b / g Too much humidity h Recipe with moist ingredients such as yogurt g Open or coarse structure or too many holes. Too much water g No salt b High humidity, water too hot h / i Liquid too hot c Mushroom-like, unbaked surface. Bread volume to big for the tin a / f Too much our, especially for white bread f Too much yeast or not enough salt a / b Too much sugar a / b Sweet ingredients besides the sugar b The bread slices are unequal or lumpy. Bread not cooled enough (the vapor has not escaped) j Flour deposits on the bread crust. The our was not worked well on the sides during the kneading l / m Remedy Problems a) Measure the ingredients correctly. b) Adjust the ingredient doses and check that all ingredients have been added. c) Use another liquid or leave it to cool at room temperature. d) Add the ingredients specied in the recipe in the right order. Make a small ditch in the middle of the our and put in the crumbled yeast or the dry yeast. Avoid letting the yeast and the liquid come into direct contact. e) Use only fresh and correctly stored ingredients. f) Reduce the total amount of the ingredients, do not use more than the specied amount of our. Reduce all the ingredients by

g) Correct the amount of liquid. If ingredients containing water are used, the dose of the liquid to be added must be duly reduced. h) In case of very humid weather remove 1 – 2 tablespoons of water.

i) In case of warm weather do not use the timer function. Use cold

liquids. j) Take the bread out of the tin immediately after baking and leave it on the grid to cool for at least 15 minutes before cutting it. k) Reduce the amount of yeast or of all the ingredient doses by ¼. l) Add a tablespoon of wheat gluten to the dough. m) Do not grease the baking tin! Notes Regarding the Recipes Ingredients Since each ingredient plays a specic role for the successful baking of the bread, the measuring is just as important as the order in which the ingredients are added.

• The most important ingredients like the liquid, our, salt, sugar and yeast (either dry or fresh yeast can be used) affect the successful outcome of the preparation of the dough and the bread. Always use the right quantities in the right proportion.

• Use lukewarm ingredients if the dough needs to be prepared imme- diately. If you wish to set the programme phase timing function, it is advisable to use cold ingredients to avoid that the yeast starts to rise too early.

• Margarine, butter and milk affect the avour of the bread.

• Sugar can be reduced by 20 % to make the crust lighter and thinner without affecting the successful outcome of the baking. If you prefer a softer and lighter crust replace the sugar with honey.

• Gluten, which is produced in the our during the kneading provides for the structure of the bread. The ideal our mixture is composed of 40 % whole wheat our and 60 % white our.

• If you wish to add whole grains, leave them to soak overnight. Re- duce the quantity of our and the liquid (up to

• Leaven is indispensable with rye our. It contains milk and aceto- bacteria that make the bread lighter and ferment thoroughly. You can make your own leaven but it takes time. For this reason concentrated leaven powder is used in the recipes below. The powder is sold in 15 g packets (for 1 kg of our). Follow the instructions given in theBBA3774_IM 19.05.21

recipes (½, ¾ or 1 packet). If less leaven than requested is used the bread will crumble.

• If leaven powders with a different concentration (100 g packet for 1 kg of our) are used, the quantity of our must be reduced by 80 g for 1 kg of our.

• Liquid leaven sold in bags is also available and it is suitable for use. Follow the doses specied on the package. Fill the measuring cup with the liquid leaven and top it up with the other liquid ingredients in the right dosage as specied in the recipe.

• Wheat leaven, which often comes dry, improves the workability of the dough, the freshness and the taste. It is milder than rye leaven.

• Use either the Basic or Whole wheat programme when baking leavened bread. Baking ferment replaces the leaven and is purely a question of personal taste. This is very well suited for the use in the bread maker.

• Wheat bran is added to the dough if you want particularly light bread rich in roughage. Use one tablespoon for 500 g of our and increase the quantity of liquid by ½ tablespoon.

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

• Coloured malt is a dark-roasted barley malt. It is used to obtain a darker bread crust and soft part (e.g. brown bread). Rye malt is also suitable but it is not as dark. You can nd this malt in whole food shops.

• Bread seasoning can generally be added to all our brown breads. The amount depends on your personal taste and the manufacturer’s specications.

• Pure lecithin powder is a natural emulsier that improves the volume of the bread, makes the soft part softer and lighter and keeps it fresh for longer. Adjust Doses If the doses need to be increased or reduced, make sure that the pro- portions of the original recipe are maintained. To obtain a perfect result, the basic rules below for the adjustment of the ingredient doses must be following:

• Liquids / our: The dough ought to be soft (not too soft) and easy to knead without becoming stringy. A ball can be obtained by kneading it lightly. This is not the case with heavy dough like rye whole wheat or cereal bread. Check the dough ve minutes after the rst kneading. If it is too moist, add some our until the dough has reached the right consistency. If the dough is too dry add a spoonful of water at a time during the kneading.

• Replacing liquids: When using ingredients containing liquids in a rec- ipe (e.g. curd cheese, yogurt, etc.) the required amount of liquid must be reduced. When using eggs beat them in the measuring beaker and ll it up with the other required liquids to the envisaged amount. If you are living in a place located at a high altitude (more than 750 m above sea level) the dough rises faster. The yeast can be reduced in these cases by ¼ to ½ teaspoon to proportionally reduce its rising. The same is true of places with particularly soft water. Add and Measure Ingredients and Quantities

• Always put in rst the liquid and the yeast at the end. To avoid that the yeast acts too fast (in particular when using the timing function), contact between the yeast and the liquid must be avoided.

• When measuring use the same measuring units, that is to say use either the measuring spoon supplied with the bread maker, or a spoon used in your home when the recipes require doses measured in tablespoons and teaspoons.

• The measures in grams must be weighed precisely.

• For the millilitre indications you can use the supplied measuring cup, which has a graduated scale of 50 ml – 250 ml. The abbreviations in the recipes mean: tbs = level tablespoonful (or large measuring spoon) tsp = level teaspoonful (or small measuring spoon) g = grams ml = millilitre packet = 7 g dry yeast for 500 g of our – corresponds to 21 g of fresh yeast

• Fruit, nuts or cereal ingredients: If you want to add further ingredi- ents, you may do so after the 10 signal tones of the respective pro- grammes. If you add the ingredients too early, they will be crushed during the kneading. Bread Weights and Volumes

• You will see that the weight of pure white bread is less than that of whole wheat bread. This depends on the fact that white our rises more and hence limits need to be posed.

• The actual bread weight depends much on the humidity of the room at the time of preparation.

• All breads with a substantial portion of wheat reach a large volume and exceed the baking tin edge after the last rising in case of the higher weight level. But the bread does not spill over. The part of the bread outside the tin is more easily browned compared to the bread in the tin. Gluten Free Bread (for Allergy Sufferers)

• To successfully bake bread from gluten-free our, do not use the Timer function, even if the programme permits it. Gluten-free ours require warm or hot liquid in order to rise. For this reason, you must start the programme right away.

• The crust of gluten-free bread is not as brown as the crust of bread that contains gluten. We recommend that you set the degree of browning to “Dark”. In addition, you can mix an egg yolk with sweet or sour cream and coat the bread with a remaining programme time of 1 : 15. Baking Results

• The baking result depends on the on-site conditions (soft water – high humidity – high altitude – consistency of the ingredients, etc.). Therefore, the recipe indications are reference points, which can be adjusted. You can nd more recipes in cookbooks or on the internet. You can also use ready-mixes.

• If one recipe or another does not work out straight the rst time, do not be discouraged. Try to nd the cause and try it again by varying the proportions.

• If the bread is too pale after baking, you can leave it to brown with the programme “12. Bake”. Programme Sequence and Recipe Ideas The following recipes are for various bread sizes. In some programmes a difference is made in weight. CAUTION:

• Should you wish to bake smaller loaves, simply adjust the ingredi- ents in the recipe accordingly.

• Ensure that the weight of the ingredients does not exceed 750 g in level or 1100 g in level . NOTE: The times indicated for the individual phases in the programme sequence are merely guidelines. Minor deviations may occur, as the product is under constant development.BBA3774_IM 19.05.21

Bread weight level (Default setting) Overall time 3 : 00 hours 2 : 53 hours

Signal tones for adding ingredients during the second kneading phase

2. French (White Bread)

Signal tones for adding ingredients during the second kneading phase

Bake 70 minutes 65 minutes Keep warm 60 minutes 60 minutes Timer Function 13 hours Recipe Ideas: Classic White Bread Bread weight Level Water or milk 300 ml Margarine / butter 1½ tbs Salt 1 tsp Sugar 1 tbs Flour type 550 540 g Dry yeast 1 packet Italian-Style White Bread Bread weight Level Level Water, boiling 350 ml 230 ml Durum wheat semolina 150 g 100 g Salt 1 tsp ¾ tsp Sugar 1 tsp ¾ tsp Flour type 550 350 g 230 g Dry yeast ¾ packet ½ packet Tip: Stir the durum wheat semolina into the boiling water in a separate container. Allow the semolina to cool down to room temperature before putting it in the baking tray and adding the other ingredients.

Signal tones for adding ingredients during the second kneading phase

Seven Seeds Bread Bread weight Level Water 300 ml Margarine / butter 1½ tbs Salt 1 tsp Sugar 1½ tbs Flour type 1150 240 g Whole wheat our 240 g 7-seed akes 100 g Dry yeast 1 packet Tip: If you want to use whole grains, soak these overnight beforehand.

Signal tones for adding ingredients during the second kneading phase

Signal tones for adding ingredients during the second kneading phase

Signal tones for adding ingredients following the second kneading phase

• Mix the bread baking mixture together with the boiling water in a separate container and allow the dough to rise for approximately 30 minutes. Next, place the dough in the baking tin and start the programme immediately.

• After baking, the bread must be immediately removed from the bak- ing tin and left to cool completely before it can be sliced.BBA3774_IM 19.05.21

• After kneading for approximately 8 minutes, loosen the residual dough or our from the baking tin using e.g. a silicone dough scraper. In order to prevent a thin edge of residual dough from forming during baking, you can separate this dough edge from the baking tin once again at a remaining programme time of 1 : 15.

• After the second kneading phase, i.e. immediately before the second rising, you will hear the signal tones for adding ingredients. When you use this programme, the ingredients are no longer kneaded into the dough, but instead remain stuck to the surface of the bread.

Bread weight level / Overall time 1 : 30 hours

Timer Function 13 hours Recipe Ideas: French Baguette Water 300 ml Honey 1 tbs Salt 1 tsp Sugar 1 tsp Flour type 550 540 g Dry yeast 1 packet Tip: Split the dough in 2 – 4 parts and shape long loaves. Leave to rise for 30 – 40 minutes. Incise the top diagonally and bake in the oven. Pizza Water 300 ml Salt ¾ tsp Sugar 2 tsp Olive oil 1 tbs Flour type 405 450 g Dry yeast 1 packet Tip:

• Roll the dough, place it in a round tin and leave to rise for 10 minutes. Pierce several times with a fork.

• Spread pizza sauce on the dough and add the desired toppings.

• Bake for 20 minutes at 200 °C.

2. Knead + Heat 45 minutes

Recipe Ideas: Strawberry Jam Fresh strawberries, washed and cut into small pieces or puréed 600 g Canning sugar “2:1” 300 g Lemon juice 1 – 2 tsp Tip:

• Mix all ingredients in the baking tin, using a wooden or silicone spatula.

• After the programme starts, use the spatula to remove the residual sugar from the sides of the baking tin.

• Once the programme has nished, remove the baking tin from the appliance, using potholders or oven mitts.

• Pour the jam into clean jars and seal these well. Place the jars on the lid for approximately 10 minutes. This way, you can be sure that the lid is properly sealed. Orange Marmalade Oranges, peeled and nely diced 500 g Lemons, peeled and nely diced 100 g Canning sugar “2:1” 300 g Tip: Strawberry Jam

• This programme is quite suitable for baking pound cake. Since the appliance operates using a kneading hook instead of a mixer/stirring rod, cakes turn out a little more rmer.

• Due to the fresh, easily perishable ingredients, you should not use the Timer function, even if the programme permits it.

• You can add different ingredients to the following basic recipe.

• Once the programme has nished, remove the baking tin from the appliance, using potholders or oven mitts.

• Place the baking tin on a damp cloth and let the cake cool for approx- imately 15 minutes. Then you can separate the cake from the sides of the baking tin, using a silicone spatula, and turn it over. Bread weight level / Overall time 1 : 50 hours

Signal tones for adding ingredients during the second kneading phase

Bake 80 minutes Keep warm 60 minutes Timer Function 13 hours Recipe idea: Basic Recipe for Pound Cake Eggs 3 Butter 100 g Sugar 100 g Vanilla sugar 1 packet Flour type 405 300 g Baking powder 1 packet Additional, variable ingredients: Ground nuts or: grated chocolate or: coconut akes or: peeled, nely diced apples 50 g

11. Sandwich (Toasted Bread)

Bread weight level (Default setting) Overall time 3 : 00 hours 2 : 55 hours

Signal tones for adding ingredients during the second kneading phase

Technical Data Model:.........................................................................................BBA 3774 Power supply:...............................................................220 – 240 V~, 50 Hz Power consumption: ........................................................................ 550 W Protection class: ........................................................................................ Net weight: ...........................................................................approx. 4.2 kg The right to make technical and design modications in the course of continuous product development remains reserved. This appliance has been tested according to all relevant current CE guidelines, such as electromagnetic compatibility and low voltage direc- tives, and is manufactured according to the latest safety regulations. Disposal Meaning of the “Dustbin” Symbol Protect our environment: do not dispose of electrical equip- ment in the domestic waste. Please return any electrical equipment that you will no longer use to the collection points provided for their disposal. This helps avoid the potential effects of incorrect disposal on the environment and human health. This will contribute to the recycling and other forms of re-utilisation of electrical and electronic equipment. Information concerning where the equipment can be disposed of can be obtained from your local authority.BBA3774_IM 19.05.21

2. French (Chleb biały)