Backmeister Big 68525 - Bread maker UNOLD - Free user manual and instructions

USER MANUAL Backmeister Big 68525 UNOLD

Lid with viewing window

Control panel with display

Hook to remove the kneading blade 6 Measuring spoon 7 Measuring cup FR Page 67

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Power: 850 W, 220-240 V~, 50/60 Hz Dimensions: Approx. 26.9 x 40.9 x 30.0 cm (L/W/H) Weight: Approx. 5.7 kg Baking pan: Inner dimensions of baking pan 13.7 x 21.8 x 12.0 cm (L/W/H) Capacity: 1,000/1,250/1,500 g bread weight Power cord: Approx. 100 cm, permanently attached Housing: Plastic, 68520 white; 68525 black Lid: Lid with viewing window Features: Powerful and robust AC motor, baking pan with ceramic non-stick coating, double kneaders with ceramic non-stick coating, 15 programs, 3 browning levels, warming level, 15-hour timer function Accessories: Baking pan, 2 kneaders, measuring cup, dough hook remover, operating instructions with recipes Optional accessories: Double baking pan for 2 small loaves, kneaders for double pan Equipment features, technology, colours and design are subject to change without notice. Errors and omissions excepted.

INSTRUCTIONS FOR USE MODEL 68520/68525

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

1. This appliance can be used by

children 8 years and older, as well as by persons with reduced physical, sensory or mental abilities or with lack of experience and/or knowledge, if they are supervised or if they have been instructed with regard to safe use of the appliance and have understood the dangers that can result from use of the appliance.

2. Children must not play with the

3. Children are not allowed to perform

cleaning and user maintenance, unless they are 8 years of age or older and are supervised.

EXPLANATION OF SYMBOLS

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. INTRODUCTION Thank your for choosing a product from Unold. Please read these operating instructions carefully. They will familiarize you with the functions of your new bread machine (hereinafter “appliance”). Please make sure that the operating instructions are read and understood by everyone who uses, cleans or services the appliance. Never give the appliance to someone else without also giving them the operating instructions. If you have any questions that are not fully explained in the operating instructions, or in case of technical problems, please contact our customer service department or your retailer. Copyright UNOLD AG | www.unold.de UNOLD ©40 von 152 Stand 31.3.2022

4. Keep the appliance and the power

cord out of the reach of children under 8 years of age.

5. CAUTION – parts of this product

can become very hot and cause burn injuries! Particular caution is required if children or persons at risk are present.

6. Connect the appliance only to an

AC power supply with the voltage indicated on the rating plate.

7. Do not operate this appliance with

an external timer or remote control system.

8. Never immerse the appliance or the

lead cable in water or other liquids.

9. Always disconnect the power supply

plug from the mains when the appliance is not being used and before it is cleaned.

10. Do not use the breadmaker if the

power supply cable is damaged, in the event of faulty performance 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.

11. 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.

12. 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 accommodation facilities; bed and breakfast accommodations and holiday homes.

13. 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.

14. The Backmeister must be operated

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

15. Ensure that the power supply cable

does not come into contact with hot surfaces, nor hang down from the worktop so that children cannot pull the cable.

16. Never place the breadmaker on a

gas or electric hob or alongside a hot baking oven.

17. Utmost care must be taken when

moving the breadmaker when it contains hot ingredients.

18. Never remove the baking tin during

19. 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.

20. 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 Copyright UNOLD AG | www.unold.de UNOLD ©Stand 31.3.202241 von 152

is not too stiff or thin, or that the quantity is not excessive and overflow.

21. Never heart the appliance without

properly placed bread pan filled with ingredients.

22. Never beat the bread pan on a working

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

24. Never cover the breadmaker with

a towel or any other material. Heat and steam must escape freely. A fire can be caused if the breadmaker is covered by, or comes into contact with, combustible material, e.g. curtains.

25. 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.

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

1. Remove all packaging materials and any transport

safety devices. Keep packaging materials away from children - danger of suffocation!

2. Please check, if all parts and accessories are complete

3. Before using the machine for the first time, remove

all packing materials and loose parts from the inside. Keep packaging materials away from children - danger of suffocation!

with warm water and a mild detergent and clean the kneading blades.

5. Wipe the exterior of the appliance with a damp cloth.

Do not immerse the appliance into water.

6. Dry all parts thoroughly. Place the bread pan into the

7. Put the plug into a power socket. The breadmaker is

now ready for operation and can be programmed.

8. During the first operation cycle, steam may be

produced. We recommend to use the appliance for the first time with only the bread pan inserted (no kneading blades, no ingredients) in the program KUCHEN/LOW CARB. Afterwards let the appliance cool down.

9. Now your breadmaker is ready for baking the first

1. Prepare the appliance as described in the chapter

breadmaker and take out the bread pan.

3. Fill the hole for the kneading blades with heat resistant

margarine in order to prevent the dough from entering and adhering to it.

4. Put the kneading blades on the drive shafts in the

5. Add the ingredients into the bread pan as described

in the corresponding recipe. With thick dough you will achieve best results changing the order of the ingredi- ents, i.e. adding first the dry ingredients and then the liquid. Nevertheless, mind that the yeast does not get in contact with the liquid when using the time preset- ting feature.

6. Put the bread pan back into the appliance.

8. Connect the plug of the appliance to the wall socket.

9. Select the desired programme. You may find the details

for the different programmes from page 43 onwards. For a standard bread mix you will obtain good results using the programme „Basis“ for example.

10. Select the desired browning setting (Hell – Mittel –

Dunkel) (Light – Medium – Dark). Please bear in mind that the browning setting cannot be selected in all baking programmes. You may find the corresponding details on page 43.

11. Select the desired bread size. Please bear in mind that

the bread size cannot be selected in all baking pro- grammes. You may find the corresponding details on page 43.

12. After having selected all desired adjustments, push

the Start/Stop button.

13. According to the programme selected a repeated beep

can be heard during the second kneading process. Now you may open the lid and add the desired ingredients like nuts to the dough. Close the lid afterwards.

breadmaker emits a repeated beep when your bread is ready and can be taken out. If you want to take the bread out before the temperature maintenance time is over, push the Start/Stop button and keep it pressed shortly until the interruption of the programme is confirmed with a beep.

15. Carefully take out the bread pan and let it cool down.

In order to avoid burns, please use adequate pot hold- ers. Turn the bread pan upside-down and let the bread slip onto a cake cooler. If the bread does not slip out immediately onto the cake cooler, move the kneading drive slightly from one side to another from the bottom until the bread comes out. Please remember that the kneading drive may still be hot and use adequate pot holders. Never knock the bread pan on an edge or the working plate, as this may deform the bread pan.

16. If the kneaders sticks to the bread, they may be loos-

ened with the provided hook. Insert the hook on the bottom side of the warm bread in the opening of the kneader and twist it at the bottom rim of the kneader where the blade is. Then pull the kneader carefully upwards using the hook. This allows you to see where the blade of the kneader is inside the bread and pull it out.

17. Clean the bread pan afterwards as described on

page 48. CAUTION: The appliance becomes very hot during operation

Basic setting As soon as the appliance is plugged into the electrical out- let, the display shows 3:05 (the colon between the numbers does not flash). Program 1 (Basis) is displayed with arrows pointing to 1,250 g (Level II) and Medium browning. The appliance is then ready for operation. During operation, the program status is indicated both by the time countdown and the arrow on the display. START/STOP button This button is used to start and stop the program. Press this button briefly to start the selected program. A signal tone sounds, the display lights up and the program starts. From this time on the other buttons are disabled. To interrupt a program sequence briefly, press this button again. To con- tinue the program sequence, press the button again briefly. If you make no changes to the appliance settings, however, the selected program will resume after 15 minutes. To stop the program, press and hold the button for 3 seconds. A signal tone sounds to indicate that the program was stop- ped. The start position of the Basic program appears in the display. If you would like to use a different program, select the appropriate program with the Menu button. FAST-BAKE function Some programs allow use of the fast-bake function. This function reduces the time needed for preparing and baking the bread. Refer to the table above for the programs in which this is possible. To use this function, press the “BRÄUNUNG” button repeatedly until the arrow on the display points to “SCHNELL”. BROWNING/Bräunung This button allows you to set the browning level to LIGHT – MEDIUM – DARK. Refer to the following table for the pro- grams in which settings are possible. The selected setting is indicated by the arrow on the display. LOAF SIZE/Gewicht This function allows the following settings in various pro- grams: 1,000 g (LEVEL I) = for a lower bread weight 1,250 g (LEVEL II) = for a medium bread weight 1,500 g (LEVEL III= = for a higher bread weight Refer to the table for the programs in which settings are possible. The selected setting is indicated by the arrow on the display. MENU/Menü The Menu button is used to select the individual programs. The selected program is indicated by the corresponding number on the display. Use the programs as described be- low:

THE BUTTON FUNCTIONS

No Program Ideal purpose of use Program duration hours Fast- bake function Browning 1,000 g 1,250 g 1,500 g Light Med- ium Dark

BASIC Basis The standard program for all breads, such as white bread and multi-grain bread, for max. 1 kg flour 3:00 3:05 3:15 2:20

WHITE BREAD Weissbrot For light bread made of fine flour. 3:10 3:15 3:25 2:30

TIMER/Zeitvorwahl Use the timer function only for recipes that 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. With the exception of program 9, 11, 12 and 13, the pro- grams can be started with a time delay. The maximum ti- mer setting is 15 hours. Put the ingredients in the pan and insert it in the appliance. Make sure that the yeast does not come into contact with the water. Select the program, as well as the level and browning and then use the ZEIT + and ZEIT - buttons to set the number of hours after which the bread should be done baking. No Program Ideal purpose of use Program duration hours Fast- bake function Browning 1,000 g 1,250 g 1,500 g Light Med- ium Dark

WHOLE GRAIN Vollkorn For whole grain breads made of heavy dough, for max. 1 kg flour 3:20 3:25 3:35 2:35

YEAST CAKE Hefekuchen For bread with ingredients such as fruit juice, raisins, dried fruits, or chocolate. Longer rising phase. 2:55 3:00 3:10 2:20

BUTTERMILK Buttermilch For breads with buttermilk 3:15 3:20 3:30

GLUTEN-FREE Glutenfrei Ideal for gluten-free breads, ideally for max. 500 g flour 3:40 3:45 3:55

SUPER FAST Super-Schnell For faster baking of white and multi-grain breads. Only use quick-rise yeast in this program. Ideal for 500–750 g flour 1:15 1:28 1:30

CAKE/LOW CARB Kuchen/Low Carb For baking cakes with baking powder and for low-carb breads 1:30 1:35 1:40

KNEAD Kneten For kneading lighter doughs; no baking function, ideal for pizza dough or tarte flambée 0:10 – selection of setting not possible

YEAST DOUGH Hefeteig For kneading heavier doughs, such as yeast dough; no baking function 1:40 – selection of setting not possible

PASTA DOUGH Nudelteig For making pasta dough; 15 minutes for 500 g flour and 5 eggs 0:15 – selection of setting not possible

YOGHURT Joghurt For making yoghurt 8 hours – selection of setting not possible

JAM Konfitüre For cooking jams and jellies. For making jam, you should purchase a second baking pan which is used only for this purpose. 1:20 – selection of setting not possible

BAKE Backen For baking of yeast or batter dough that has been prepared separately (either by hand or with the DOUGH/Teig or KNEAD program). This program is not suitable for pie dough or choux pastry dough, etc. Finish bread prepared in other programs. 1:00 – selection of setting not possible

Example: It is 8:00 p.m. and you want to have freshly baked white bread at 7:00 a.m. the next morning. Put the ingredients in the baking pan in the specified order and insert the pan in the appliance. Make sure that the yeast does not come into contact with the liquid. Select the desired program with the MENÜ button, the desired browning of the crust with the BRÄUNUNG button, and the desired weight with the GEWICHT button. In the example we will use program 1 = Basic. The program ends at 7 AM. The bread will then be kept warm for 1 hour. Press START/STOP to stop the warming phase. 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 ZEIT + button to increase the program time to 11 hours. 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, fruit, yoghurt, onions, etc. USER PROGRAM/Eigenprogramm The Backmeister

features numerous programs, including one that we call the USER PROGRAM, since you can program it yourself. You can change the basic time settings for the single program phases as programmed at the factory or leave out entire program phases. This allows you to develop your own individual program for baking bread or preparing dough. Observe the following information for basic setting and use of the user program: The program features the following options: Browning level programmable Timer programmable Weight not programmable Select the desired phase with the GEWICHT button. “Kne- ten 1” and the programmed time “0:13” for this phase appear on the display. The set time can be changed with the buttons ZEIT + and ZEIT -. Press the button repeatedly until the desired time appears on the display. Press the GEWICHT button to confirm the change; the next program phase and the programmed time appear on the display: “Gehen 1“ and “0:25”. If the maximum programmable time for the respective pro- gram phase is exceeded by pressing the buttons ZEIT + and ZEIT - “0” appears on the display. This phase is then skipped during the program. Once you have programmed all phases to suit your preferences, conclude the programming by pressing 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. Press the Menu button to stop programming. The settings that were made will not be used. Phase Pre-set Programmable time frame Total time 3:05 hours 1st kneading 13 minutes 0-30 minutes 1st rising 25 minutes 0-30 minutes 2nd kneading 12 minutes 0-30 minutes 2nd rising 40 minutes 0-60 minutes 3rd rising 35 minutes 0-60 minutes Baking 60 minutes 0-90 minutes Keep warm 60 minutes 0-60 minutes CAUTION: The appliance becomes very hot during operation No Program Ideal purpose of use Program duration hours Fast- bake function Browning 1,000 g 1,250 g 1,500 g Light Med- ium Dark

WHOLE GRAIN Vollkorn For whole grain breads made of heavy dough, for max. 1 kg flour 3:20 3:25 3:35 2:35

YEAST CAKE Hefekuchen For bread with ingredients such as fruit juice, raisins, dried fruits, or chocolate. Longer rising phase. 2:55 3:00 3:10 2:20

BUTTERMILK Buttermilch For breads with buttermilk 3:15 3:20 3:30

GLUTEN-FREE Glutenfrei Ideal for gluten-free breads, ideally for max. 500 g flour 3:40 3:45 3:55

SUPER FAST Super-Schnell For faster baking of white and multi-grain breads. Only use quick-rise yeast in this program. Ideal for 500–750 g flour 1:15 1:28 1:30

CAKE/LOW CARB Kuchen/Low Carb For baking cakes with baking powder and for low-carb breads 1:30 1:35 1:40

KNEAD Kneten For kneading lighter doughs; no baking function, ideal for pizza dough or tarte flambée 0:10 – selection of setting not possible

YEAST DOUGH Hefeteig For kneading heavier doughs, such as yeast dough; no baking function 1:40 – selection of setting not possible

PASTA DOUGH Nudelteig For making pasta dough; 15 minutes for 500 g flour and 5 eggs 0:15 – selection of setting not possible

YOGHURT Joghurt For making yoghurt 8 hours – selection of setting not possible

JAM Konfitüre For cooking jams and jellies. For making jam, you should purchase a second baking pan which is used only for this purpose. 1:20 – selection of setting not possible

BAKE Backen For baking of yeast or batter dough that has been prepared separately (either by hand or with the DOUGH/Teig or KNEAD program). This program is not suitable for pie dough or choux pastry dough, etc. Finish bread prepared in other programs. 1:00 – selection of setting not possible

Alarm function The alarm sounds: whenever an active button is pressed, 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 10 times during the keep-warm phase, at the end of the keep-warm phase 1 beep 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. Repeat function after power outage Should the electricity supply been cut off during the operation of the Breadmaker, the appliance will re-start, on reinstatement of the supply, automatically from the point arrived at when the cut-off occurred as long as the interruption is not longer than 11 minutes. If the interruption in the electricity supply lasts more than 15 minutes and the display shows the basic setting, the Breadmaker must be restarted. This is only practical if the dough was not further 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 start- ed, 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 for a newly chosen program, when an attempt to restart is made, the display will show “H HH” and an alarm sound will be heard. Should this occur, remove the pan and wait approx. 10–20 minutes until the appliance has cooled off and is back to the beginning of the originally chosen program. CAUTION: The appliance is very hot! Please not that the breadmaker has no top heating for safety 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, “EE0” is shown in the display, the temperature control is defective. In this case please send the appliance to our technical service.

NOTE ABOUT THE DOUBLE BAKING PAN

1. A double baking pan is available for this appliance

that allows you to bake two loaves at the same time.

3. 2 x 350 g flour maximum, for a bread weight of two

small loaves weighing about 400–500 g each.

4. Please note that you must always bake two loaves

when using the double baking pan. They can be two loaves of the same or different types. Never bake only one loaf in the double baking pan, since the uneven distribution of heat can damage both the baking pan and the appliance.

5. You should therefore always use recipes that require

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 margarine 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 portion, 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 button. 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 automatically 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 temperature and the timing automatically.

When the baking is over, a 10 beeps 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 de- formed. 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. Copyright UNOLD AG | www.unold.de UNOLD ©48 von 152 Stand 31.3.2022

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

2. 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.

3. 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.

4. 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.

5. The bread pan is equipped with a high quality non stick

coating. Never use metal objects or scourers 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.

6. 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 consequence, but it can be removed with an appropriate cleaner.

7. 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. Always allow the breadmaker to cool down before it is cleaned and stored. It takes approximately 30 minutes for the breadmaker to cool down before it can be used again for baking and dough preparation. Always switch off the appliance, disconnect the power supply plug from the mains, and allow the breadmaker to cool down, before it is cleaned. Always use a mild washing-up liquid. Never use chemical cleaners, benzine, oven cleaners and scouring agents. Copyright UNOLD AG | www.unold.de UNOLD ©Stand 31.3.2022 49 von 152

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TIMING PROCESS OF THE PROGRAMS

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Default 0:10, rogrammable between 0:10–0:45 minutes in 5-min. intervals

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 blade (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 recommend to buy a second bread pan exclusively for making jam, as bread may stick in the pan of jam has been prepared in the same one before. Before making bread: smash food or materials such as fruit, nuts etc.. and put them into bread pan, then start the breadmaker 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 contains 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 protein (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 baking, take the following steps: before the last raising, carefully 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 baking. 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 roughage. 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. Copyright UNOLD AG | www.unold.de UNOLD ©56 von 152 Stand 31.3.2022

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 portion 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 possible with all recipes and is recommended due to the freshness of the bread. 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 on the next page 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 Copyright UNOLD AG | www.unold.de UNOLD ©Stand 31.3.2022 57 von 152

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 chamber 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 nec- essary 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. Ensure that the lid is properly closed after it has been opened. Prolonged power failure during op- eration 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. Copyright UNOLD AG | www.unold.de UNOLD ©58 von 152 Stand 31.3.2022

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.

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.

Do not use the timing program in hot weather. Use cold liquids. Use the program SCHNELL or ULTRA-SCHNELL to shorten the rising phases.

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. Copyright UNOLD AG | www.unold.de UNOLD ©Stand 31.3.2022 59 von 152

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 correct 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 structure 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 overnight. 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 following recipes concentrated leaven-dough powder which comes 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 measuring jug and add the appropriate quantity of liquid mentioned in the recipe. Wheat leaven dough, that can also be bought dried, improves the dough quality, the freshness and the taste. It is milder than rye leaven dough. Bake leaven bread in the BASIS or the VOLLKORN programs, so that it rises and bakes properly. Wheat bran should be added to the dough when a particularly 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 makes the bread lighter, gives a better volume, sinks less often 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 ingredients 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 reduced, 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: Copyright UNOLD AG | www.unold.de UNOLD ©60 von 152 Stand 31.3.2022

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 wholemeal breads, this is not the case. Check the dough 5 minutes 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 recipes which contain liquid (such as cream-cheese, yoghurt, etc.), the appropriate liquid quantities must be adjusted accordingly. When using eggs, break then into the measuring 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 reduced 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 liquid 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 program 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) 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 Schnell, Ultra, Jam, Dough, Cake, Bake) 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 appropriate type in the mentioned program. The programs without 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 dependant on the humidity in the air on preparation. All breads that have a high proportion of wheat will achieve a greater 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 lighter. Do not use more than the quantities of step I in this program.

The baking results are in particular dependant upon the local 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 example 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. Copyright UNOLD AG | www.unold.de UNOLD ©Stand 31.3.2022 61 von 152

Sweet bread Milk 250 g Egg 1 chunk Melted butter (not hot) 120 g Sugar 100 g Salt 5 g Wheat flour, type 405 500 g Fresh yeast 22 g Program 4 Yeast bread, Level II (1,250 g), Browning: Medium Buttermilk bread Double baking pan, 1 chamber 1,000 g 1,250 g Buttermilk 200 g 400 g 500 g Vegetable oil 12 g 25 g 30 g Wheat flour, type 550 200 g 400 g 500 g Wheat flour, type 1050 100 g 200 g 250 g Salt 6 g 12 g 15 g Dry yeast 4 g 7 g 10 g Program 5 Buttermilk, Browning: Medium Gluten-free wheat bread (toasting bread) “Schär Mix it” Universal 500 g Dry yeast 8 g Salt 7 g Water 400 g Vegetable oil 30 g Program 6 Gluten-free bread Use the wooden skewer test to check whether the bread is fully baked after the program is finished. After the end of the program, leave the bread in the pan and insert a clean wooden skewer in the bread. If no dough sticks to the skewer, the bread is done. Otherwise, bake the bread for a few more minutes with the “Bake” program. Since there is no top heat, the top of the loaves will never be as dark as the sides. That is why I use the following trick. I place the loaf with the light side down on the bun rack of my toaster to toast the bread once. This is all it takes to brown the top nicely. Super-fast For breads baked in the Super-fast program you can select only the lowest level, i.e. 1,000 g. The short rising time produces bread that is more compact. Breads baked in Program 2 are considerably larger. For the Super-fast program use only quick-rise yeast, such as Dr. Oetker Instant Yeast. This yeast is mixed with baking powder. Quick-rise yeast needs a shorter rising time. Important note. This program is not suitable for breads made from baking mixtures with yeast added! Copyright UNOLD AG | www.unold.de UNOLD ©Stand 31.3.2022 63 von 152

Spiced oat bread (for a large family) Low-fat curd cheese 750 g Eggs 10 Baking powder 2 packages Whole grain oats 375 g Wheat bran 75 g Salt 18 g Pumpkin seeds 75 g Linseeds 60 g Caraway seed 1 tsp Bread spices, ground 2 tsp Program 8 Cake/Low Carb, Level III (1,500 g), Browning: Dark Sweet yeast dough Whole milk 250 g Wheat flour, type 550 500 g Sugar 80 g Butter, very soft 80 g Egg 1 chunk Salt 1 pinch Dry yeast or fresh yeast 7 g 21 g Programm 10 Hefeteig

BREADS FOR PERSONS WITH ALLERGIES

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. 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. This bread must then be baked in program 14 for another 30 minutes. Copyright UNOLD AG | www.unold.de UNOLD ©64 von 152 Stand 31.3.2022

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. 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 questions about gluten-free products or intolerabilities, please contact these companies directly: Hotline Fa. Schär Hotline Hammermühle Deutschland Tel. 08 00/1 81 35 37 Deutschland Tel. 0 63 21/9 58 90 Österreich Tel. 08 00/29 17 28 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 necessitated by affliction with sprue. Breads baked in the Backmeister

are also relatively compact when the quantity of yeast or cream of tartar is increased. Add the ingredients to the baking pan. Select the following programs: “GLUTENFREI” 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” program PASTA DOUGH Add the ingredients to the baking pan and start program 11. Any flour residues can be scraped off the edge of the baking pan with a silicone scraper. If you like pasta, we recommend that you purchase a pasta machine, with which the dough can be easily rolled out and cut in strips. For the first trials, naturally a good rolling pin also suffices. Divide the finished dough into 4 to 5 portions and wrap each portion in plastic wrap so that the dough does not dry out. Sprinkle a large chopping board with flour and also roll the rolling pin in the flour. When the dough is extremely soft, knead in a little of the flour used for the dough. With your hands form a flat dough cake and sprinkle it with flour. Now use the rolling pin to roll out the dough to all sides until it has the thickness you desire. Follow these instructions for each portion of dough. When rolling out, every so often sprinkle again with flour and turn the dough from time to time so that nothing firmly adheres to it. Then roll up the individual, flat dough cake. If it still sticks, let it dry briefly, but not too long, otherwise the dough will break apart. Cut the dough cake into strips; you determine the width of the strips. Fluff up the cut noodles and ideally boil them in plenty of salted water. Caution: The noodles cook quickly, depending on the Copyright UNOLD AG | www.unold.de UNOLD ©Stand 31.3.2022 65 von 152

type of noodle this is 2 to 5 minutes. In this regard the following applies: The thinner the noodles, the more quickly they are cooked. If you are working with a pasta machine, process the dough as specified by the manufacturer. You can also roll out the dough in the form of sheets, to use for lasagne, tortellini, ravioli, wontons, etc. Dough recipes for pasta dough Note: We have used size L eggs (egg white and egg yoke weigh 58 g per egg). If you are using smaller or larger eggs, weigh the eggs without shell. For wholegrain flour it may be necessary to use a little more liquid. YOGHURT Egg noodles (4 servings, lasagne sheets, ravioli, etc.) All-purpose wheat flour (somewhat coarser than pastry flour) 400 g Large eggs 4 Vegetable oil 15 g Water as needed Program 11 Pasta dough Spelt flour can be substituted for the wheat flour. You do not need very many ingredients to make your own fresh plain yoghurt. If desired you can also use lactose-free milk or goat milk to make yoghurt. The higher the fat content of the milk used, the creamier the yoghurt will be. Always make sure that the milk and the yoghurt you use have the same fat content. This will give ideal results. Also, you do not need to buy new yoghurt every time you want to make yoghurt – for the next batch you can always use the yoghurt you have already made. Yoghurt from milk For 1 litre of milk you need 200 ml probiotic yoghurt or 6 probiotic capsules stirred into milk. Mix the milk with yoghurt or the probiotic capsules thoroughly and put the mixture in the baking pan (the kneaders must be inserted!). Select program 12. Carefully pour the finished yoghurt into small jars or one large jar, close the jars and refrigerate the yoghurt for 12 hours. Always set aside 200 ml of the yoghurt. You can use it to make new yoghurt as described above. JAM Berry jam Berries as desired* 800 g Jam sugar type 2:1 500 g Lemon juice 2 tbsp Program 13, Jam *You can use strawberries (in this case use only 700 g, because this jam foams somewhat), raspberries, blueberries, blackberries, or also red currants. Cherries are not as suitable. Thoroughly mix berries, jam sugar, and lemon juice and pour the mixture into the backing pan with kneader inserted. Start program

13. After the end of the program, pour the jam from the baking

pan into prepared screw-top jars. Attention: The jam will be very hot – danger of burns. Tightly seal the jars with a lid, turn them upside down and let them cool. Copyright UNOLD AG | www.unold.de UNOLD ©66 von 152 Stand 31.3.2022

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 We grant a 24 months guarantee, and in case of commercial use a 12 months guarantee, starting from the date of pur- chase for any damage demonstrably due to manufacturing defects and when the appliance has been used according to its intended use. Within the warranty period we will remedy defective materials or workmanship through repair or re- placement, at our option. Our warranty terms apply only to appliances sold in Germany and Austria. For other countries, please contact the responsible importer. In the event of a claim for remedy of defects, please send the appliance to our after sales service, properly packaged, together with a copy of the automatically generated sales receipt, which must show the date of purchase, and a description of the defect. You can print out a return receipt on our website www.unold. de/ruecksendung. (only for entries from Germany and Austria). The warranty does not cover damage from normal wear, improper handling and failure to comply with the maintenance and care instructions. The warranty is void if repairs or modifications are made to the appliance by third parties. Any claims of the end consumer vis-à-vis the retailer are not limited by this warranty.

WASTE DISPOSAL / ENVIRONMENTAL PROTECTION

Our appliances are produced on a high quality level for a long lifetime. Regular maintenance and expert repairs by our after-sales service can extend the useful life of the appliance. If an appliance is defective and repair is not possible we ask you to follow the following instructions for disposal. Do not dispose this appliance together with your standard household waste. Please bring this product to an approved collec- tion point for recycling of electric and electronic products. By separate collection and disposal of waste products you help to protect natural resources and ensure, that the product is disposed in an adequate way to protect health and environment. The instruction booklet is also available for download: www.unold.de Copyright UNOLD AG | www.unold.de UNOLD ©Stand 31.3.202267 von 152

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FOUT AAN HET APPARAAT

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