TBM8001W - Bread maker Tomado - Free user manual and instructions

USER MANUAL TBM8001W Tomado

• Only use this appliance for the purposes described in the instrucon manual.

• Theoutsidecanbecomeveryhot!

• The appliance must be connected to an alternang current supply, via an earthed wall socket, with a mains voltage that matches the informaon given on the informaon plate of the appliance.

Never bend the power cord sharply or allow it to run across hot parts.

• Fully unwind the cord to prevent it from overheang.

• Never place the appliance near appliances that give o heat, such as ovens, gas cookers, hotplates, etc. Keep the appliance away from walls or other objects that may catch re, such as curtains, towels (coon or paper, etc.).

• Always make sure the appliance is on a sturdy, at surface and only use it indoors.

• Do not leave the appliance unaended when it is in operaon.

• If you want to move the appliance, make sure the appliance is switched o. Use both hands when moving the appliance.

• Do not use the appliance if the plug, cord or appliance are damaged, or if the appliance no longer funcons properly or if it is damaged in any other way. If this is the case, consult the retailer or our maintenance service. Never replace the plug or cord yourself.

• Repairs to electrical appliances should only be performed by skilled persons. Incorrect repairs may expose the user to serious hazards.

• Never use the appliance with components that are not recommended or supplied by the manufacturer.

• Do not pull the cord and/or appliance to remove the plug from the wall socket. Never touch the appliance with wet or moist hands.

• Keep the appliance out of reach of children. Children do not see the dangers associated with handling electrical appliances. Therefore, never allow children to operate electrical appliances without supervision.

SAFETY INSTRUCTIONS - EN

EN - 16• Keep the appliance and cord out of reach of children younger than 8 years of age.

• The appliance may be used by children of eight years and above and by persons with limited physical, sensory or mental capacies or a lack of experience and knowledge, provided they use the appliance under supervision or have been instructed about its safe use and understand the hazards involved.

• Children must not play with the appliance.

• The appliance must not be cleaned or maintained by children, unless this is done under supervision.

• If the appliance is not being used or is being cleaned, switch o the appliance and remove the plug from the socket.

• Extension cords may only be used if the mains voltage (see the informaon plate) and capacity are idencal to or higher than that of the appliance. Always use an approved earthed extension cord.

• If you decide to cease using the appliance due to a defect, we recommend cung o the cord aer removing the plug from the wall socket. Take the appliance to the waste processing department concerned of your municipality.

• If the appliance does not funcon aer it has been switched on, it is possible that the fuse or earth leakage circuit breaker has been acvated in the electrical distribuon box. The group can be overloaded or an earth leakage current may have occurred.

• In case of a breakdown, never make repairs yourself; a tripped safety device in the appliance could indicate a defect that cannot be remedied by removing or replacing this safety device. Only original parts should be used.

• Never submerge the appliance, cord or plug in water.

• This appliance is only suitable for household use. If the appliance is not used as intended, no compensaon can be claimed in case of defects or accidents and the warranty will be invalidated. EN - 171. Bakingn

PRODUCT DESCRIPTION EN - 18 Before using the appliance for the rst me, proceed as follows: carefully unpack the bread maker and remove all packaging material. Keep the packaging (plasc bags and cardboard) out of reach of children. Aer unpacking the appliance, carefully check it for external damage that may have occurred during transport. In the packaging you will nd the bread maker, baking n, dough hook and instrucon manual. Place the appliance on a sturdy, at surface. Clean the bread maker, baking n and dough hook with a damp cloth. On the inside, the baking n and dough hook are covered with a non-sck coang, which is why you should never clean these items with cleaning agents, a dishwashing brush or a sponge. Always use a damp cloth for this. This is enough to keep it properly clean. When connecng the machine for the rst me, a loud beep sounds and “03:00” appears on the display. The machine is now ready for use. When used for the rst me, your bread maker could release some smoke. This is absolutely normal, does not do any harm and will disappear automacally.

1The quality of the bread that you bake in the bread maker depends on many factors. The more oen you work with our bread maker, the quicker you get to understand these factors, which will be benecial to the baking result. The bread maker is relavely simple to use, but does require a correct dosing of the ingredients. We therefore recommend using kitchen scales, preferably scales that weigh in grammes. The machine allows you to choose between dierent programmes. Select the programme for the type of loaf you want, or as indicated in the recipe. Make sure the yeast is the last ingredient you place in the n, on top of the our, so it does not come into contact with the salt, sugar and water and/or milk. Make sure your ingredients are fresh. You can establish the freshness of the yeast by dissolving 1 teaspoon of sugar in a beaker half lled with water and adding 1 teaspoon of yeast to this mixture. Aer a few minutes the mixture should start to buzz and bubble, only then you will know that the yeast is fresh. Check the dough during the kneading process. Aer 5 to 10 minutes, it should look like a smooth, elasc round ball. Add 1 tablespoon of water each me when the dough is too lumpy or add 1 tablespoon of our when the dough is too wet. Make sure you add the ingredients, water included, in the indicated order and that they are at room temperature. Therefore take buer and yeast out of the refrigerator in me. Somemes the bread can rise too fast. This can be caused by a room temperature that is too high or ingredients that are too warm. Aer baking a loaf, allow the bread maker to cool down for 15-20 minutes before baking another one. The most important factors for baking a successful loaf are the quality, freshness and correct weight of your ingredients. Flour/Meal Flour or meal is the basic ingredient of bread. The weight of the our or meal diers per type. That is why it is absolutely necessary to measure the correct amount by means of scales. Advice: when buying meal, pay aenon to the text on the packaging. It should state that the meal is also suitable for making bread (do not use patent our). Gluten Gluten are natural components of our/ meal and help the bread to rise. Yeast Yeast is a micro-organism that grows on various vegetable foods. Yeast has the capacity to convert sugars to alcohol and carbon dioxide, allowing it to mulply very quickly. Ideal therefore to make the dough rise and make it lighter and more digesble. We recommend using dry yeast in the bread maker. This (grain) yeast is easier to process and has a longer use-by date than fresh yeast, and it also yields a more constant baking result compared to fresh yeast. Salt Salt does not only ensure a parcular taste of the bread, but also controls the acvity of the yeast, making the dough rm and compact and prevenng the bread from rising too fast. Buer/oil Buer or oil adds a beer taste to the bread and makes the bread soer. The buer or oil should be at room temperature before adding it to the other ingredients. Sugar Sugar is the source of nutrion for the yeast and is a major part of the leavening process. You can use normal white sugar, brown sugar, syrup or honey. It adds some soness to the taste of the bread, increases the nutrional value and allows you to use the bread for a longer period of me. Cauon: Do not use coarse sugar or sugar cubes, such as for sugar loafs, as this will damage the non-sck coang of the baking n. Water When the our/ meal is mixed with the water, the gluten are formed and the air is sealed in, allowing the loaf to rise. At a normal ambient temperature you use lukewarm water to make the bread: cold water does not acvate the yeast and warm water acvates the yeast too much. Milk Milk ensures a brown crust, improves the taste of the bread, increases the nutrional value and provides a beauful creamy colour on the inside. When using fresh milk, you must of course reduce the amount of water to keep the liquid level in balance. Cauon: Do not use fresh milk when programming the baking process with me delay. The milk could become sour. Other ingredients In cookery books you may nd recipes that require herbs, nuts, currants, fruit or vegetables, etc. Always use fresh ingredients. When using nuts, sunower seeds, dried fruit or anything similar, we recommend soaking them in water in advance, pang them dry properly and only then adding them to the dough. Do make sure these ingredients are not too large and not too sharp, due to possible damages to the non-sck coang.

THE INGREDIENTS EN - 19EN - 20 Menubuon Use this buon to select the correct baking programme. Each me you press this buon you hear a beep sound and the programme number changes. The programme is stated on the display. This bread maker has 12 programmes to choose from (also see: Programmes). Startandstopbuon Use this buon to start or stop the programme. TIP: If you selected the wrong programme, you can change this by pressing the stop buon for a number of seconds. You can then set the machine again, with the correct programme. START: to start a programme, press the buon and you will hear a short beep sound. The colon between the me on the display starts to ash and the machine now sets the me and goes through the selected programme. STOP: to end a programme, press down the buon for a number of seconds unl you hear a beep sound. The beep sound conrms that you have switched o the programme. Colorbuon Use this buon to indicate whether you want the crust to have a light, medium or dark colour. TIP: When trying a recipe for the rst me, we recommend using the medium crust colour. Loafbuon Use this buon to indicate the weight of the loaf that you want to make. You can choose between a loaf of 650 grammes and a loaf of 800 grammes. TIP: The total weight of ingredients stated in the recipe is the weight of the loaf that you are going to make. Time–/Time+buons By means of these buons you can determine yourself when your loaf will be ready. By pressing the «+» buon, the me is increased by 10 minutes each me. By pressing the «–» buon, the me is decreased by 10 minutes each me. Also see: Using the me delay. ON/OFF How can you see whether the machine is working and whether the programme is running? When the colon ashes, the programme is running. When the colon lights connuously, the programme has stopped. THE DISPLAY If, aer switching on the bread maker, “H:HH” appears on the display, this means that the temperature of the appliance is sll too high. Li the lid of the appliance and allow the appliance to cool down before you start baking a new loaf. When E:2-E:5 or E:8 appears on the display, switch o the appliance and remove the plug from the wall socket. In this case, contact our technical service department (see the last page for the address).

ERROR MESSAGES ON THE DISPLAY

1: Basic This is the most used programme for baking white, wheat or light whole wheat bread. 2: French In this programme, the baking me is longer than in the normal programme, giving the loaf a crust that is a lile harder. 3: Whole wheat This programme is used for making loafs with heavier types of our, such as whole wheat, wheat and mulgrain bread. These types of our require a longer kneading and leavening me. The loaf will usually be a lile smaller than a white loaf, because the meal is more heavy. 4: Quick This is a programme for those occasions when you want a white bread within a short period of me. Due to the shorter me, you do have to take into account that these loafs are smaller than when you use the normal programme. 5: Sweet For making “sweet“ loafs, such as currant and nut loafs. 6: Gluten free This programme allows you to make your own gluten free bread. The machine kneads the dough, allows it to rise and then bakes it. 7: Ultra fast By means of this programme you can make a tasty fresh white loaf of 650 grammes in 90 minutes and a white bread of 800 grammes in 100 minutes. 8: Dough By means of this programme you can make dough for rolls, pizza or any other recipes that require (bread) dough. The dough is not baked in the machine. A signal indicates when the dough is ready to be taken out of the baking n. PROGRAMMESEN - 21 9: Jam For preparing delicious, fresh jam. Cauon: Make sure the stones of the ingredients are removed before you add them to the baking n. Sharp stones could damage the non-sck coang. Working method: You add all ingredients to the baking n and set the machine to the JAM programme. Then you press start and the machine rst starts to pre-heat the ingredients. Then the machine starts to mix and eventually allows the jam to cool down. When the machine is ready, this is indicated by means of a beep signal. You can pour the jam in a jar or container and allow it to cool further. When cooled suciently, you can close the jar or container and store it in the fridge. 10: Cake By means of this programme you can make bread with baking powder, for instance, instead of yeast. Loafs baked with this programme become less high and have a rmer structure. The mer cannot be used at this posion, because the baking powder works immediately and eventually no longer provides good leavening. If you want to make cake with this programme, we recommend placing the ingredients in the baking n. Then you enter the sengs of the machine and before you press start you must mix the ingredients with a wooden spoon. This encourages the kneading process. 11: Sandwich Use this programme to make a very uy white loaf, for sandwiches for instance. Cauon! When using this programme, you cannot select a crust colour, the machine does this automacally. 12: Bake You can use this programme for ready-made dough, that you made earlier for example. You can only bake the dough with this programme. The programme is pre-programmed at 60 minutes. In case of ready-made bread dough, observe the instrucons from the manufacturer. It is also possible to reheat bread that has already been baked. Step 1: Remove the baking n from the machine by turning it to the le by a quarter turn and pulling it straight out of the machine by the handle. Step 2: Place the dough hook (included) on the sha in the centre of the baking n. Carefully and correctly place the dough hook, so that all ingredients are suciently mixed and kneaded. Always properly clean the sha, so that any baking residues are completely removed. Step 3: Add the ingredients to the baking n as follows and in the following order:

5. The rest of the required our/meal

6. Sugar (add the sugar on one side)

7. Salt (add the salt on the other side)

8. Yeast (add yeast in a lile hole created in the middle) Cauon: The yeast should not come into contact with the

water. It is possible that the water acvates the yeast before the ingredients are suciently mixed and kneaded. Step 4: Remove all residues of ingredients from the outside of the baking n. Place the baking n back in the machine and turn it to the right by a quarter turn, so that the baking n is in a good rm posion. Step 5: Close the lid. Step 6: Insert the plug into the socket. “3:00“ appears on the display. Step 7: Set the right programme by means of the Menu buon. Step 8: Use the COLOR buon to set the colour of the crust. You can choose between light (L), medium (M) and dark (D). The chosen crust colour is shown at the top of the display by means of a “∆“. Step 9: By means of the Loaf buon, select the correct size of the loaf that you want to make, 650 or 800 grammes. The chosen size is shown at the top of the display by means of a “∆“. Step 10: If necessary, set the me delay using the me delay buons (+/–). Also see: “Using the me delay”. Step 11: Press the start buon. The colon starts to ash, indicang that the machine is working.

• If you select one of these programmes, you cannot select a weight: Quick, Ultra fast, Dough, Jam, Cake and Bake. For this, also see secon “Recipes”. An overview of the exact programme mes can be found on the last page of the English instrucon manual. The me on the display is indicated in hours and minutes. Example: Programme 1, Normal, medium crust colour takes 3 hours. During the kneading process a “beep signal” can be heard: aer this “beep signal” you can add extra ingredients such as dry currants, nuts or other products. You open the lid, add the extra ingredients and then close the lid, aer which the kneading process connues. Cauon: Allow currants, raisins and nut to soak in advance, and dry them with a cloth or kitchen paper. Make sure these ingredients are not too large or too sharp, or else the non-sck coang of the baking n could get damaged. Step 12: When the loaf is ready, you can hear a number of beep sounds. Hold down the stop buon for a few seconds. The machine will give another beep sound to conrm that the programme has been stopped. Remove the plug from the wall socket and open the lid of the machine. Remove the baking n using oven gloves. Allow the loaf to cool down in the baking n for about 10 to 15 minutes and turn the baking n upside down above your worktop and carefully shake the loaf out of the n.

Never place the loaf and baking n on the outside of the machine or directly on a plasc tablecloth. Cauon:the aluminiumbakingnisnotsuitableforhingagainst,beingknockedagainsttheworktopand/orpushedonthe sides. Aer baking, the hot baking n is so and should not be burdened mechanically. When the loaf is not immediately released, carefully turn the sha on the boom side of the baking n unl the loaf is released. When taking the loaf out of the machine and the dough hook remains stuck in the loaf, carefully remove it from the loaf. If necessary, allow the loaf to cool a lile longer on a grille, so that you can later remove the dough hook with your hands. Do make sure the dough hook has cooled down enough. We recommend cung the loaf only aer 15-20 minutes. Extra: If, for instance, you are not going to be home in me, the bread maker connues to heat for another 60 minutes. This is not included in the me of the programme. If you want to use the me delay, you must set this before pressing the Start buon. Important: do not use the me delay when using perishable ingredients. First observe the rst 9 steps described in secon “Baking bread“ and then – aer seng the correct programme, crust colour and size – press the arrow keys to increase or decrease the me on the display. Also see secon “The display”. + = 10 minutes more — = 10 minutes less The me shown on the display is the total baking me required. The me delay can be programmed up to 13 hours. Example: It is 9 am in the morning, and you want to have freshly baked bread at 5 pm in the aernoon. Add all the ingredients to the baking n. Place the baking n in the bread maker. Close the lid and press the menu buon to set the correct programme. Press the COLOR buon to set the correct crust colour and set the correct weight using the Loaf buon. Press “+” unl 8:00 appears in the display. Aer all, 8 hours will pass from the moment you press the start buon unl the moment that the loaf should be ready (5 o'clock in the aernoon). Press the start buon. The colon on the display starts to ash and the me counts down unl the me is reached at which the bread maker should start kneading. The bread maker will now go through the enre set programme, unl the loaf is ready at the me that you want.

SETTING THE TIME DELAY

• Always carefully weigh the ingredients and make sure they are at room temperature.

• Add the ingredients in the correct order.

• Make sure the ingredients are fresh.

• Make sure you add the yeast to the baking n as the last ingredient. Do this in a lile hole in the meal. It should not come into contact with salt, sugar and water (milk).

• Tip: You can determine the freshness of the yeast by means of the following test: In half a cup of lukewarm water, dissolve 1 teaspoon of sugar and add 1 teaspoon of yeast to this mixture. Aer a few minutes, it should start to buzz and bubble, only then you will know that the yeast is fresh.

• Tip: 5 to 10 minutes aer starng the bread maker, you can test if the dough ball is okay. The dough should look like a smooth, elasc, round ball. Open the lid and briey touch the top of the dough ball with your ngers. Make sure the dough hook connues to rotate. If the dough lightly scks to your nger, this is good. If the dough scks to the baking n, it is too wet. If the dough does not sck to your ngers, the dough ball is too dry.

• Tip: Salt slows the acon of the yeast, while sugar accelerates it. If you cannot use one of these ingredients due to a diet, you must also leave out the other. In that case, you get a loaf without sugar and salt.

• If you immediately want to bake another loaf, you must allow the machine to cool down for 10 to 20 minutes before using it again.

• Dierent types of bread have dierent structures and sizes, because the ingredients used are dierent. Some loafs can also be much rmer and smaller than others. This is normal.

• It is possible that you must adapt the proporons of some recipes. By this we mean: the amount of yeast, or the amount of meal, or the amount of water. Never adapt everything at the same me. Because this will not have any eect. The adaptaon can be necessary in connecon with: - quality and specic weight of the meal - dierences in ambient temperature - freshness of the ingredients.

• The bread that you bake yourself does not contain preservaves, which means that it is also more perishable. If you package the loaf air ght, aer allowing it to cool down properly, you can eat the bread for a few days. Of course, you can also freeze the bread, so you can consume it at a later date.

There are dierent factors that could lead to a poor result when baking bread. Below are a number of examples of poor results and how to solve this, if possible. The loaf has collapsed - If your loaf seems to have collapsed on all sides, this means that the dough was too wet. Try adding a lile less water. When using conserved fruits or vegetables, rst drain them well and properly wipe them dry before using them. They have been soaking for a longer period of me, as a result of which they contain excess liquid. You can also try to use a lighter type of our. - It can also be a case of excess leavening. The dough has risen so much, that the dough is no longer able to handle the rise. Try to add a lile less yeast, 1 to 2 grammes less. In this case, it is also possible that the amount of liquid is to blame. It is possible that you use meal that needs less water than the standard recipes indicate. Try adding 10 to 20 ml less water the next me. The loaf is not baked enough in the centre. - If the inside of the loaf is not baked enough, this could be caused by the type of our used. This usually happens when using heavier types of our, such as rye our or whole wheat our. Try using one kneading process more when using these types of our. When the bread maker has stopped the rst kneading process, stop the appliance. Then set the appliance once more and press start: the appliance starts to knead again, now a larger volume of air has been absorbed in the dough. - You can also set the crust colour to dark, as a result of which the baking temperature is increased. The loaf has overspilled - If your loaf rises higher than normally, this means that you used too much yeast. Check that you used the correct amount and type of yeast. - Too much sugar could acvate your yeast too much. Reduce the amount of sugar and also be careful when using fruits containing a lot of sugar or honey. Try to reduce the amount of water by 10 to 20 ml. Do remember that a lower moisture content prevents the yeast from being too acve. - When using a very nely ground our, it is also somemes possible that the loaf rises too much. Compared to heavier or more coarsely ground types of our, these types of our do not need a very acve yeast to be able to rise. The loaf is too dry - Use a lile less our or add 1 tablespoon of liquid. When the bread maker is mixing heavier dough or when it uses longer kneading mes, it is possible that the machine lightly vibrates on the worktop. Therefore, make sure the appliance is on a stable surface, not too close to another object and also not too close to the edge of the worktop. Flat loafs - When using our ground by the miller or whole wheat our, it is possible that the loaf is a lile more at (not a nice ball). - If your loaf does not rise at all, you must check the yeast. Have you forgoen to add the yeast? If the loaf has risen only slightly, it is possible that the yeast was too old. - Acvaon of the yeast is prevented if the water is too cold or too hot. - Also check the amount of salt used. Make sure you have not used too much salt. The appliance is not working - Is it switched on? The temperature of the bread maker is too high. Allow the bread maker to cool down before you start it again. There is smoke coming from the aeraon holes - Perhaps ingredients have spilled onto the heang element. The top of the loaf has cracked and looks brown. - Too much our, yeast or sugar. Loaf is too small - Not enough our, yeast, sugar or water was used. - Whole wheat our was used, or our containing arcial yeast. - Poor type of yeast was used. - Flour or yeast was used that was no longer fresh. Loaf not baked enough - Stop buon was pressed aer switching on. - The lid was opened during the baking process. Part of the loaf is sll covered with our. - Not enough water was used.

PROBLEMS AND SOLUTIONSEN - 24

Queson: Why is the shape and height of the loaf dierent each me? Answer: The shape and height of the loaf depend on the ambient temperature and the quality and amount of ingredients. Queson: Why does the loaf not rise? Answer: If you forget the yeast or use too lile yeast or yeast that is too old, the loaf does not rise and stays “at”. Queson: How does the me delay work? Answer: The me delay cannot be set under 1.50 hours and above 13 hours. The me delay requires a minimum of 1 hour and 50 minutes to go through all the necessary processes. The ingredients could spoil if they remain in the bread maker for more than 13 hours without being baked. For further explanaon, see secon “Using the me delay“. Queson: Why is it not permied to add extra ingredients to the basic ingredients? Answer: In order to give the dough and/or loaf the correct shape and allow it to rise as it should, the dried currants, etc. should be added later. Moreover, it is possible that these ingredients are broken up during the kneading process. They could start to sck to one another, as a result of which they are not distributed evenly through the dough. You can add these ingredients only aer the rst “beep signal”. You cannot add ingredients when using one of the quick programmes. Queson: Is it possible to use fresh milk instead of water? Answer: Yes this is possible, but do make sure you sll have the same amount of liquid. For example: if a recipe asks for 210 ml of water, you can replace this by 210 ml of milk or 105 ml of water and 105 ml of milk. It is important that you use the total amount of liquid indicated. Queson: It is not possible or very dicult to get the loaf out of the baking n, what can I do about that? Answer: This could be caused by two things. The non-sck coang of your baking n has worn, or the loaf has not yet cooled down. If the non-sck coang is worn, we recommend purchasing a new baking n. To nd out the exact cause, we recommend the following: when the bread maker is ready, remove the baking n complete with loaf from the machine and allow everything to cool on the worktop for 15 to 20 minutes. Then hold the baking n upside down and gently shake the loaf out of the baking n. Allow the loaf to cool for another 15 minutes on a grille before slicing it. Queson: Play has developed on the dough hook. How did this happen and what can I do about it? Answer: The non-sck coang on the inside of the dough hook is thick, so and not fully hardened yet. This hardening process takes place when the machine is being used. Due to the pressure created on the dough hook during kneading, the non-sck coang on the inside becomes thinner and harder, thus creang more space. This takes place in the rst weeks and is enrely normal. You could say that the dough hook wears out a lile and this will not go any further than that. Queson: The dough hook remains stuck in the loaf, what can I do about this? Answer: Nothing, because it is a good thing that the dough hook remains in the loaf. If this were not the case, it is possible that a large hole is created at the boom of the loaf. Now, the loaf can cool down, before removing the dough hook. When the loaf cools down it becomes more rm and no hole will be created in the loaf. When used for the rst me, it is possible that the dough hook remains in the baking n. This has everything to do with the previous queson. Queson: How can I clean the inside of my bread maker when the dough has overspilled? Answer: The inside of the bread maker can be cleaned with an oven cleaner. Make sure the heang element is well protected. The heang element can be cleaned by having the machine go through a baking programme once or twice, without any contents. In that case, the heang element burns clean. Queson: Due to a diet, I am not allowed to eat bread with sugar. Is it possible to make sugar-free bread in the bread maker? Answer: Yes, this is possible. You can leave the sugar out of the basic recipe. However, do take the following into account. If you do not use sugar, you should also not add salt. This is necessary for a good leavening process. Queson: Why is it that my loaf collapses at the moment when the machine goes from leavening to baking? Answer: This could be caused by two things. It is possible that you used too much yeast or too much water. In most cases, this is caused by too much water. The recipes in the instrucon manual are basic recipes. It is possible that you used meal that requires less liquid than indicated. We recommend reducing the amount of liquid by 10 to 20 ml. This should solve the problem. Queson: When making raisin bread, all the raisins are at the boom of the loaf. What can I do about this? Answer: The dough ball is probably too compact to be able to knead the raisins properly through the dough. Add 10 to 20 ml. of liquid to the basic recipe, so that the dough ball is more supple and it is easier to knead the raisins through the dough. You should make sure, however, that the raisins themselves are not too wet. Queson: Why is it that the crust is somemes lighter and somemes darker? Answer: You can adjust this yourself by means of the “Color” buon. For a light crust you set the appliance to light (L), for a dark crust you set the appliance to dark (D). Queson: What has happened when the loaf has reached as high as the lid? Answer: You used too much yeast and/or sugar, as a result of which more gas bells were created inside the loaf, making it rise too much. Queson: Why is it not permied to make bread based on fruit with the “quick” method? Answer: The yeast me is reduced in this programme and when using more ingredients, the baking me is also aected, which means that you will not get a good result when using this programme with recipes like this. Queson: Why is it that the bread maker is kneading more slowly when making loafs that are more heavy? Answer: This is normal when using these recipes. This is not a problem for the machine, but we do recommend adding a tablespoon of liquid.

FREQUENTLY ASKED QUESTIONSEN - 25

Just before cleaning your bread maker, switch o the appliance, remove the plug from the wall socket and allow the appliance to cool down fully. Exterior Clean the exterior of the appliance and the inspecon window with a damp cloth or sponge. Remove the baking n before cleaning. If necessary, you can clean the exterior of the appliance by means of a mild washing-up liquid or SS cleaning agent. Do not use aggressive cleaning agents! Do not submerge the appliance, plug and cord in water or other liquids. Interior The interior of the appliance can be carefully cleaned with a lightly damp cloth. Be careful when cleaning the heang element. Bakingnanddoughhook The baking n and dough hook can be cleaned with warm water. Make sure you do not damage the non-sck coang If you are unable to remove the dough hook from the baking n, you must allow the baking n to cool down fully. Then pour a lile bit of warm water in the baking n, so that the dough hook is submerged. The water now ensures that the adhering parcles dissolve, aer which the dough hook can be removed. Never leave the baking n to soak for more than 15 to 30 minutes. Do not use cleaning agents or dishwashing brushes, these could damage the non-sck coang of the baking n and the dough hook. The baking n and dough hook are not suitable for cleaning in the dishwasher.

CLEANING AND MAINTENANCE

White bread 650 grammes 800 grammes White our 400 gr 500 gr Water 250 ml 300 ml Buer/ oil 7 gr 10 gr Sugar 7 gr 10 gr Salt 7 gr 10 gr Dried yeast 5 gr 6 gr Programme: Normal, Quick or Sandwich Whole wheat bread 650 grammes 800 grammes Whole wheat our 400 gr 500 gr Water 275 ml 325 ml Buer/ oil 7 gr 10 gr Sugar 7 gr 10 gr Salt 7 gr 10 gr Dried yeast 5 gr 6 gr Programme: French or Whole wheat RECIPES Wheat bread 650 grammes 800 grammes Whole wheat our 250 gr 300 gr White our 150 gr 200 gr Water 250 ml 300 ml Buer/ oil 7 gr 10 gr Sugar 7 gr 10 gr Salt 7 gr 10 gr Dried yeast 5 gr 6 gr Programme: French or Whole wheat Strawberry jam Fresh strawberries 450 grammes Sugar 275 grammes Lemon juice (fresh) 3 tablespoons or lemon juice (concentrated) 1 tablespoon Programme: Jam When using fruit containing stones, rst remove these stones. When using other fruit, it is possible that the amount of sugar or lemon juice should also be adapted. Otherwise, you run the risk that it becomes too sweet. Cauon: Fruit contains fruit sugars. The amount of fruit sugars can dier per fruit. If there are a lot of fruit sugars in a fruit, it is possible that the jam boils over in combinaon with the added amount of sugar. Therefore, always stay near the machine when making jam. When the jam threatens to boil over, you can carefully open and close the lid for a short me, unl the jam boils normally again. Cauon: there is steam coming out of the machine. Tip! When using a coarse type of meal, it is possible that you should use less water than indicated in the recipes. This is because a coarse type of meal absorbs less liquid.EN - 26 Programme overview TBM8001W Programme Time seng 1st kneading Resng period 2nd kneading Leavening period 1 Leavening period 2 Bake Keeping warm Beep signal* 1 Basic - 800g 13:00-3:00 12m 20m 18m 25m 40m 65m 60m 2:20 Basic - 650 g 13:00-2:53 11m 20m 17m 25m 40m 60m 60m 2:15 2 French - 800 g 13:00-3:50 20m 40m 25m 30m 45m 70m 60m 2:40 French - 650 g 13:00-3:40 18m 40m 22m 30m 45m 65m 60m 2:35 3 Whole wheat - 800 g 13:00-3:40 12m 25m 23m 35m 60m 65m 60m 2:55 Whole wheat - 650 g 13:00-3:32 11m 25m 21m 35m 60m 60m 60m 2:50 4 Quick 2:10 12m 10m 13m 0m 25m 70m 60m 1:45 5 Sweet - 800 g 13:00-2:55 12m 5m 23m 30m 40m 65m 60m 2:30 Sweet - 650 g 13:00-2:50 12m 5m 23m 30m 40m 60m 60m 2:25 6 Gluten free - 800 g 13:00-2:55 12m 10m 13m 30m 40m 70m 60m 2:25 Gluten free - 650 g 13:00-2:50 12m 5m 13m 30m 40m 70m 60m 2:25 7 Ultra fast - 800 g 1:38 13m - 5m 30m - 50m 60m 1:28 Ultra fast - 650 g 1:28 13m - 5m 25m - 45m 60m 1:18 8 Dough 13:00-1:30 25m - - 30m 35m - - - 9 Jam 1:20 15m - - - 45m 20m - - 10 Cake 1:50 7m 4m 10m 9m - 80m 60m 1:34 11 Sandwich - 800 g 13:00-3:00 17m 40m 8m 25m 35m 55m 60m 2:04 Sandwich - 650 g 13:00-2:55 17m 40m 8m 25m 35m 50m 60m 1:59 12 Only bake 1:00 - - - - - 10-60m 0-60m - Time seng: 13:00 hours is the de maximum me delay that you can set and the me aer that is the total programme me. Resng period: the machine does nothing during this period and the dough starts to rise a lile. Keeping warm: the machine keeps the loaf warm for another 60 minutes. This extra funcon is for people who are not with the machine in me, but sll want to enjoy warm bread. *The Beep Signal column indicates the me shown on the display for adding the extra ingredients. ( m = minutes ) This symbol means that this product should not be disposed of with regular household waste (2012/19/EU). Observe the applicable rules in your country for the separated collecon of electric and electronic products. By disposing of the product correctly, you prevent negave consequences for the environment and for public health. The packaging material of this product can be recycled 100%, return packaging material separately. RECYCLING•LesenSiedieBedienungsanleitungvordererstenVerwendungdes GerätsvollständigundaufmerksamdurchundbewahrenSiediese sorgfälgauf,damitSiesieauchspäternochzurateziehenkönnen.

Go to www.tomado.com/support to purchase accessories or spare parts.

ORDERING ACCESSORIES EN

A 24 month warranty is provided for this product. Your warranty is valid if the product has been used in accordance with the instrucon manual and for the purpose for which it was made. Also the original proof of purchase must be submied, stang the date of purchase, the name of the retailer and the item number of the product. For extensive warranty informaon you are referred to our website: www.tomado.com/support