Backmeister Bernd 68120 - Bread maker UNOLD - Free user manual and instructions

USER MANUAL Backmeister Bernd 68120 UNOLD

White connected kitchen appliance with digital display and control buttons (no visible text or symbols)

Bedienungsanleitung

Instructions for use | Notice d'utilisation Gebruiksaanwijzing | Istruzioni per l'uso Instrucciones de uso | Instrukcja obsługi

Modell 68120

Impressum:

Instructions for use Model 68120

Technical Specifications....40

Explanation of symbols....40

Safety Information 40

Preparing the appliance for operation 42

Quick start guide – the first loaf of bread 42

Explanation of the display 44

The buttons.... 45

The functions of the breadmaker....47

The program process of the breadmaker....48

Cleaning and care....49

Questions and answer concerning the use

of the breadmaker 50

Trouble shooting - appliance 52

Trouble shooting - recipes....52

Comments on baking 53

Bread recipes....55

Guarantee Conditions....61

Waste Disposal / Environmental Protection 61

Service 38

Labeled diagram of a kitchen appliance with numbered parts for identification

DE Ab Seite 8

5 Baking pan (inserted)

EINZELTEILE

6 Display
7 Control panel
8 Measuring cup
9 Measuring spoons
10 Kneading blade remover

FR Page 62

Simple line drawing of a mechanical device with a bucket and two connected components (no text or symbols)

Close-up of hands cutting a loaf of bread on a white plate (no text or symbols visible)

Close-up of hands using a spatula to cut a loaf of bread on a flat surface (no text or symbols visible)

Two-panel photo showing hands cutting a bread roll with a knife (no text or symbols visible)

REINIGEN UND PFLEGEN

PROGRAMM 7, GLUTENFREI

PROGRAMM 11, NUDELTEIG

PROGRAMM 14, JOGHURT

Joghurt aus Milch

Weight: Approx. 3,34 kg

Baking pan: Inner dimensions 17.0 x 13.5 x 12.0 cm (L/W/H)

Capacity: 500 g to 1,000 g bread weight

Power cord: Approx. 100 cm, permanently attached

Housing: Plastic

Lid: Lid with view window

Features: 19 stored programmes, including one individual programme, time preselection up to 15 hours, keep warm function, 3 browning levels, 3 bread sizes, large viewing window

Accessories: Removable baking pan with ceramic coating, kneader, measuring cup, measuring spoon, hook for removing kneader, operating instructions with recipes

Equipment features, technology, colours and design are subject to change without notice.

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.

SAFETY INFORMATION

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 appliance.
3. Children are not allowed to perform cleaning and user maintenance, unless they are 8 years of age or older and are supervised.
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.

1. Connect the appliance only to an AC power supply with the voltage indicated on the rating plate.
2. Do not operate this appliance with an external timer or remote control system.
3. Never immerse the appliance or the lead cable in water or other liquids.
4. Always switch off and disconnect the power supply plug from the mains when the appliance is not being used and before it is cleaned.
5. 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.

1. 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.
2. This appliance is intended for domestic and similar use such as:

■ staff kitchen areas in shops, offices and other working environments; 2
■ agricultural enterprises;
■ by clients in hotels, motels and othe22. Never beat the bread pan on a working top or edge accommodation facilities; to remove the pan. This may entail damages.
■ bed and breakfast accommodations and holiday23. Caution: Never use sharp objects such as knives homes. etc. to remove the bread from the baking tin.
21. Never heart the appliance without properly placed bread pan filled with ingredients.
e22. Never beat the bread pan on a working top or edge to remove the pan. This may entail damages.

1. 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.
2. The Backmeister must be operated at least 10 cm from other objects. The breadmaker must not be used outdoors!
3. 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.
4. Never place the breadmaker on a gas or electric hob or alongside a hot baking oven.
5. Utmost care must be taken when moving the breadmaker when it contains hot liquids (jam).
6. Never remove the baking tin during operation.
7. 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.

1. Provide close supervision when testing new recipes. Before a certain type of bread is baked overnight, you should always try out the recipe first to confirm the correct mixing ratio of the individual ingredients, that the dough is not too stiff or thin, or that the quantity is not excessive and overflow.
2. Caution: Never use sharp objects such as knives etc. to remove the bread from the baking tin. This may scratch the coating.
3. Metal foils or other materials must not be inserted into the breadmaker as this can give rise to the risk of a fire or short circuit.
4. 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.
5. 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.
6. 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.

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.

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.

PREPARING THE APPLIANCE FOR OPERATION

1. When unpacking the appliance, check to make sure that all parts are present and undamaged.
2. Before using the appliance the first time, remove all packaging materials and all loose parts from the inside. Keep packaging materials away from children - danger of suffocation!
3. Before the first use, rinse out the Backmeister ^® baking pan with warm water and mild dishwashing liquid and clean the kneader.
4. Wipe off the outside of the appliance with a well wrung-out damp cloth. Never immerse the appliance in water.

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

6. Plug the power cord into an electrical outlet. Now the appliance is ready for operation.

7. Since smoke can occur the first time the appliance heats up, we recommend that you allow the appliance to run through the BAKE program once with an empty baking pan (without kneader) to remove any residue on the heating elements. We recommend that you first make bread with an inexpensive bread mix (350 ml water, 500 g bread mix). Do not eat this bread, dispose of it.
8. Allow the appliance to cool for a while.
9. Afterwards you can start baking bread.

QUICK START GUIDE – THE FIRST LOAF OF BREAD

1. Prepare the appliance as described in the section "Preparing the appliance for operation".
2. Open the lid of the Backmeister ^® and remove the baking pan (turn it to the left anti-clockwise).
3. Generously apply heat-resistant margarine to the hole in the kneader to prevent the dough from baking on here during baking.
4. Place the kneader on the drive shaft in the baking pan. Make sure to fit on the kneader right side up; otherwise the coating of the pan can be damaged.
5. Place the ingredients in the baking pan as specified in the recipe. For optimal results when baking with heavy dough, reverse the order of the ingredients, i.e. first add the dry ingredients and then the liquid. When using the timer function, however, make sure that the yeast does not come into contact with the liquid too soon.
6. Insert the baking pan in the appliance. Place the baking pan in the appliance, turning it clockwise until it locks in place.
7. Close the lid of the Backmeister ^® .
8. Plug the appliance into an electrical outlet.
9. Select the desired program with the "MENU" button. Press this button until the desired program number (e.g. 1 for the basic program) appears on the display. Instructions for the individual programs are provided

starting on page 45. For example, bread made from a standard bread mix turns out well with the "Basic" program.

1. Select the desired degree of browning with the "BROWNING" button (Light - Medium - Dark). Please note that it is not possible to select the degree of browning with all programs. For more information, please see page 45.
2. Select the desired loaf size with the "LOAF SIZE" button. Please note that it is not possible to select the loaf size with all programs. For more information, please see page 45.
3. Once you have made all the desired settings, press the START/STOP button. Caution: If you want to cancel the program, you can do this via the START/STOP button. In this case the START/STOP button responds with a time delay, for safety reasons. Consequently, it is normal if the appliance does not immediately respond after pressing the button, but rather after several seconds. Please wait until button activation is confirmed through a signal tone (after approx. 3 seconds). Please do not press the button multiple times.
4. When your bread has finished baking, the Backmeister® beeps several times to signal that the bread can be removed. If you wish to remove the bread before the

end of the keep-warm time, press the START/STOP button and hold it down until a beep tone sounds to signal that the program has been interrupted.

1. Remove the baking pan carefully. To prevent burns, please use suitable potholders. Turn the baking pan upside down and allow the bread to slide out onto a wire rack for cooling. If the bread does not come out right away, turn the kneading mechanism on the bottom of the pan back and forth several times until the bread drops out. Be aware that the kneading mechanism could still be hot. Here again you should use suitable potholders. Never strike the baking pan against a table edge or worktop. This could cause dents in the baking pan.
2. If the kneader remains in the bread, you can pull it out with the included hook. Insert it at the bottom of the

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

Close-up of hands cutting a block of bread with a spoon (no text or symbols visible)

Close-up of hands cutting a loaf of bread with a knife (no text or symbols visible)

1. Afterwards, clean the baking pan as described on page 49.

CAUTION: The appliance becomes very hot

EXPLANATION OF THE DISPLAY

BASIC SETTING:

As soon as the appliance is plugged into the electrical outlet, the display shows 3:00 (the colon between the numbers does not flash). Program 1 (Basic), medium browning and loaf size 750 g are displayed.

During operation, the program status is indicated both by the time countdown and the symbols on the display. Explanation:

PREHEAT The appliance preheats
STIR (1+2) This appe the display during the kneading phases.
REST (1-3) In this the dough	rests after kneading, to improve the structure and volume of the finished loaf. At the start of REST 3, the kneading blade can be removed if desired.
FERMENT This feat ures a longer	er proofing time at a constant temperature – ideal for preparing sourdough, starter dough or yoghurt.
HEAT The appliance is to the required temperature.
BAKE The bread is
KEEP WARM After the bread is kept warm for up to 1 hour. To end the program early, press Start/Stop for about 2 seconds until you hear a signal tone.
COMPLETE The pro finished.

The following messages on the display indicate an error:

HHH: If this appears after pressing the START/STOP button, the appliance is still too hot from the last program. Open the lid and allow the appliance to cool for another 10 to 20 minutes.

E EO: If this appears on the display, there is a defect in the temperature sensor. Please have the appliance inspected by our service department.

THE BUTTONS

This section explains the single buttons and the corresponding symbols:

Menü Colour

Time + Weight

Time - Start/Stop

START/STOP button

Start, pause, or end the program

Start program

Press START/STOP button once to start the program.

The display lights up and the colon in the time display starts flashing – now the program is running.

As soon as the process has started, all other buttons are locked, except the START/STOP button.

Pause

Press and hold the START/STOP button for about 0.5 seconds to interrupt the process. You will hear a signal tone. The numerals and the colon flash.

If no buttons are pressed within 3 minutes the program automatically continues until it is finished.

Cancel the program

To completely cancel a running program, press and hold the START/STOP button for approx. 2 seconds. This delay prevents the program from being inadvertently cancelled if the button is accidentally pressed. A beep confirms that the program has been stopped.

End baking process and remove bread

After baking, you can end the process by pressing the START/STOP button and then remove the bread.

Allow sufficient time for cooling and use oven gloves to avoid burns.

MENU

The MENU button is used to select the single programs, which are described in detail in the "Time sequence" table. The display indicates the selected program by displaying the the program number. The programs are used as follows:

Program number	Program name Use
1 BASIC		Standard program for all breads, such as white bread and multi-grain bread
2 Quick		For faster baking of white and multi-grain breads
3 Sweet Ideal	for sweet breads
4 French bread	For white bread
5 Whole grain	For whole grain breads
6 High-protein	High-protein bread
7 Gluten-free		Standard program for all gluten-free breads
8 Gingerbread		For gingerbread dough, without bak-ing
9 Quick dough		For preparing dough quickly, without baking
10	Dough	For preparing dough, without baking
11	Pasta dough	For making noodle dough
12 Cake For making cakes
13 Jams		For cooking jams and jellies and other fruit spreads. If you use the breadmaker for making pre-serves, you should purchase a second baking pan which is used only for this purpose.
14 Yoghurt		For making homemade yoghurt
15 Bake		For baking of yeast or batter dough that has been prepared separately (either by hand or in the DOUGH program). This program is not suitable for pie dough or choux pas-try dough, etc.
16 Pizza dough		For preparing pizza dough for further use
17 Super quick		For preparing dough very quickly, without baking
18 Defrost Fast defrosting
19 User program		For user-defined pro-gram phases

COLOUR

This button allows you to set the colour to LIGHT – MEDIUM – DARK. The selected setting is shown on the display.

This option is available in programs 1–8, 12 and 15. During baking, the temperature is higher, with no change in the baking time.

BROTGRÖSSE / Weight

This allows you to set the size of the loaf in different programs:

Loaf size 500 g = for a small loaf

Loaf size 750 g = for a medium loaf

Loaf size 1,000 g = for a large loaf

This option is available in programs 1–7.

You will find our recommendations in the recipes. The selected setting is shown on the display.

You can also bake smaller loaves by reducing the quantities by one-half, e.g. for singles and small households. In this case, we recommend that you always use the BASIC program with LOAF SIZE I. Please be aware, however, that the loaves will be flat in this case.

TIMER

Use the timer feature only for recipes which you have already tried out under supervision; do not modify the recipe.

The timer feature is not suitable for gluten-free breads since flour residue from the edge of the baking pan has to be repeatedly scraped into the dough.

CAUTION: If there is too much dough in the baking pan, the dough can overflow and bake onto the heating element. The programs can be started with a time delay. At the specified time in the respective program you have to add the hours and minutes after which the program should start.

The programs (except Baking) can be started with a time delay.

Add the ingredients to the baking pan in the specified order, and then insert the pan in the breadmaker. Make sure that the yeast does not come into contact with the liquid.

Example:

It is 8:30 PM and you want to have freshly baked white bread at 7:00 AM the next day, i.e. in 10 hours and 30 minutes.

Plug the appliance into the electrical outlet. Use the MENU button to select the desired program and the COLOUR button for the desired browning level. In the example, we will use program 1 = Basic. The program will end at 7 AM. The bread will then be kept warm for one hour.

To be able to take out warm, fresh bread at 7:00 AM, you have to set the timer at 8:30 PM by repeatedly pressing the TIME + and TIME – buttons to increase the program time to 10 hours and 30 minutes. This is done by pressing TIME + and TIME –. The maximum delay is 15 hours.

After the timer has been set, press the START/STOP button to start the delayed baking program. The symbol for the timer feature flashes until the program starts. The remaining baking time is shown on the display.

To cancel the time delay, press and hold the START/STOP button for at least 3 seconds. You can then change the time delay or start the program immediately.

Please note: When baking with the time delay function, do not use perishable ingredients such as milk, eggs, fruits, yoghurt, onions, etc.

USER PROGRAM

The Backmeister® features numerous programs, including a program we call USER PROGRAM, since it can be programmed by the user. You can change the basic time settings in the single program phases as programmed at the factory, or omit entire program sequences. This gives you practically unlimited options for baking bread or preparing dough. First we will explain the basic setting and features of the USER PROGRAM:

USER PROGRAM

Both programs offer the following options:

COLOUR wprogrammable

Time delay programmable

Levels not programmable

The preprogrammed sequence corresponds to the BASIC program. The times can be programmed as shown in the table.

Phase Preset Programmable time frame
Total time 3:00 hours
1. Knead 10 minutes 0-45 minutes
1. Rise 20 minutes 20-60 minutes
2. Knead 15 minutes 5-20 minutes.
2. Rise 25 minutes 5-120 minutes.
3. Rise 45 minutes 0-120 minutes.
Bake 65 minutes 10-100 minutes
Keep warm 60 minutes 0-60 minutes

Proceed as follows:

Select the USER PROGRAM with the MENU button. Select the desired phase with the LOAF SIZE button. The display shows the symbol for Knead 1 and the programmed time for this phase 0:10.

You can change the set time with the TIME + and TIME - buttons. Press the buttons until the desired time appears on the display (beyond "O" if necessary).

Save the change with the LOAF SIZE button. Press this button again, after which the next program phase and the programmed time are displayed: (Rise 1 and 0:20). if the maximum programmable time for the respective program phase is exceed by pressing the TIME + and TIME - buttons, the display shows "O", if this is possible according to the above list. This phase is then skipped in the program sequence.

Each programmed value must be saved by pressing the USER PROGRAM button, so that the next program phase can be programmed. 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. We have successfully tested the following recipe.

CAUTION: The appliance becomes very hot during operation!

THE FUNCTIONS OF THE BREADMAKER

Alarm function

The alarm sounds:

■ whenever the MENU or ZEIT/time buttons are pressed,
■ when pressing the programme buttons to confirm each step,
■ during the second kneading process, to remind you to add seeds, fruit, nuts or other ingredients. Please

note that this function cannot be deactivated, e.g. in the time preset function,

■ at the end of the baking process, the appliance beeps often during the keep-warm phase,
■ at the end of the keep-warm phase several beeps remind you that the appliance is now switched off and the bread has to be taken out of the bread pan.

Please note that this function cannot be deactivated, e.g. in the time preset function.

The alarm function cannot be inactivated.

Repeat function after power outage

Should the electricity supply been cut off during the operation of the Breadmaker, the appliance will re-start, on re-instatement of the supply, automatically from the point arrived at when the cut-off occurred as long as the interruption is not longer than 2 minutes. If the interruption in the electricity supply lasts more than 2 minutes and the display shows the basic setting, the Breadmaker must be re-started. This is only practical if the dough was not 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 started, except during the second kneading phase for adding of ingredients. During the rising and baking phase the lid should never be opened, as the bread may sink down.

If the temperature in the appliance, due to previous use, is too high (above 40 °C) for a newly chosen program, when an attempt to re-start is made, the display will show H:HH and an alarm sound will be heard. Should this occur, remove the pan and wait until the appliance has cooled off and is back to the beginning of the originally chosen program.

Please not that the breadmaker has no top heating for 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, E:EE is shown in the display, the temperature control is defective. In this case please send the appliance to our technical service.

THE PROGRAM PROCESS OF THE BREADMAKER

1. Inserting the Bread pan

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.

5. Pause

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

6. Dough raising

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

7. Baking

The bread baking automatic regulates the baking temperature and the timing automatically.

8. Keeping warm

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

9. End of the program process

After the end of the program process, take out the pan with the help of handcloths by turning it counter-clockwise. Stand it on end and, when the bread does not immediately fall onto the cooling wire, waggle the kneading drive from below until the bread falls out. Do not knock the bread pan on an edge or table, as the warm bread pan may be deformed.

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.

Two-panel photo showing hands using a knife to cut a loaf of bread on a plate, no text or symbols visible

CLEANING AND CARE

Always allow the breadmaker to cool down before it is cleaned and stored.

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

1. It takes approximately 30 minutes for the breadmaker to cool down before it can be used again for baking and dough preparation.
2. Before the Backmeister ^® is used for the first time, wash the baking container and kneader with warm water and a mild washing-up liquid.
3. Always use a mild washing-up liquid. Never use chemical cleaners, benzine, oven cleaners and scouring agents.
4. Remove all ingredients and crumbs from the lid, case and baking chamber with a moist cloth. Never immerse the breadmaker in water and never fill the baking chamber with water.
5. Wipe the baking tin with a moist cloth. The inside of the tin can be rinsed with warm water and a washing-up liquid. Do not soak the tin in water for prolonged periods.
6. Both the kneader and driving shaft should be cleaned immediately after use. The kneader may be difficult to remove if it remains in the baking tin. In such an event fill the container with warm water and allow it to

soak for approx. 30 minutes. The kneader can then be easily removed for cleaning.

1. The bread pan is equipped with a high quality 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.
2. 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.
3. 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.

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 (kneider 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.

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 that flours with high type figures do not rise as much as every 500g of flour. flour with low type figures. The flour with the highest
• Use a shorter programm, e.g. SCHNELL or ULTRA portion of binding substances is wheat flour of type 550. SCHNELL.
  that flours with high type figures do not rise as much as flour with low type figures. The flour with the highest
  Aportion of binding substances is wheat flour of type 550.

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 rough-age. 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 14 of the amount is replaced by wheat flour type 550.

What means binding substances in the flour?

The higher the type figure in the above schedule, the lower the contained binding substances. This means in general

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 chemicalAdd to the water a quantity of spirits vinegar, for a small deposits, as spelt only grows on very poor ground and loaf = 1 tablespoon - for a large loaf 1.5 tablespoons.

does not tolerate any fertilizers. Sprout flour is ideal for persons suffering from allergies. All recopies 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, the oven?

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 below a schedule with the different types for Germany, Austria, and Switzerland as well as some rough explanations

	Description German	Type No.	Austrian Type No.	Swiss Type No.
Wheat flour	very fine, white, for cake 405 480 400
	white flour for bread 550 780 550
	medium flour 1050 1600 1100
	wholemeal flour, rough 1600 1700 1900
Rye flour	very fine 815 500 720
	fine 997 960 1100
	medium 1150 960 1100
	wholemeal, rough	1740 2500	1900

TROUBLE SHOOTING - APPLIANCE

Default Cause Remedy

Smoke coming out of the baking chamber or vents	Ingredients sticking to baking chamber 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 necessary fill the tin with warm water and soak for 30 minutes. The kneading knife can then be easily removed
Ingredients have not been properly mixed or the bread has not been properly baked.	Incorrect program	Check selected menu; set another program.
	START/STOP key was touched while breadmaker was operating	Discard ingredients and start anew
	The lid was opened several times during operation	The lid should only be opened when display reads more than 1:30. Ensure that the lid is properly closed after it has been opened.
	Prolonged power failure during operation	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.

TROUBLE SHOOTING - RECIPES

Mistake Cause Remedy

Bread rises too much.	Too much yeast, too much flour not enough salt, or a combination of these causes	a/b
Bread does not rise or only insufficiently	No or insufficient yeastOld yeast.Liquid too hotYeast came into contact with liquidWrong or old flour.Too much or insufficient liquid.Not enough sugar	a/be;dea/b/ga/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/kc
Bread has collapsed.	Bread volume larger than the bread pan causing it to collapseToo early or too fast yeast fermentation due to warm water, warm baking chamber or high humidity level.	a/fc/h/i
Bread is dented after baking.	Not enough gluten in the flour.Too much liquid	la/b/h
Stiff, lumpy texture	Too much flour or insufficient liquidNot enough yeast or sugarToo much fruit, wholemeal or other ingredients.Old or poor quality flour	a/b/ga/bb
Not baked in the centre.	Too much or insufficient liquid.High amount of moisture.Recipe with moist ingredients, e.g. yoghurt.	a/b/ghg
Open, coarse texture or full of holes.	Too much water.No salt.High amount of moisture; water was too warm.Liquid was too hot.	gbhi/c

Mistake Cause Remedy

	Bread volume larger than the tin	a/f
Mushroom-like surface that has not been baked properly	Too much flour, particularly with white bread.	f
	Too much yeast or insufficient salt.	a/b
	Too much sugar	a/b
	Sweet ingredients in addition to the sugar.	b
Unevenly sliced or lumpy bread. Bread has not cooled down sufficiently. j
	Flour was not properly kneaded in at the sides g/l

Remedying the mistakes

a Measure the ingredients correctly.
b Match the quantity of ingredients accordingly and check whether an ingredient has been forgotten.
c Use another liquid or allow it too cool down to room temperature.
d Add the ingredients in the sequence listed in the recipe. Produce a small hole in the centre and immediately add the crumbled or dried yeast. Avoid direct contact between yeast and liquid.
e Only use fresh and properly stored ingredients.
f Reduce the overall quantity; do not use more that the specified quantity of flour. Reduce all ingredients by one third.
g Correct the amount of liquid. If moist ingredients are used then the amount of liquid must be reduced.
h Use 1-2 tablespoons less during wet weather.
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.
I Add one tablespoon of wheat gluten to the dough.

COMMENTS ON BAKING

1. Ingredients

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 ( 12 - 34 - 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 12 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:

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 14 to 12 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)

$$ g = \text { grams } $$

$$ m l = m i l l i l i t r e s $$

bag = bag package dry yeast of 7 g content for

500 g flour - corresponds to 20 g fresh yeast

4. Adding of fruit, nuts or corn

Should you wish to include further ingredients, this can be done in all programs (except jams) as soon as the peep sound is heard. If the ingredients are added too soon, they can be ground up by the kneader.

Should there be no sizes mentioned in the recipes because they do not exist in the prescribed program, then the small and also the large quantities will be successful for the 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.

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.

BREAD RECIPES

PROGRAMME 1, BASIC

This programme is suitable for almost all bread baking mixes. If in doubt, e.g. if you are trying out new recipes from the Internet or a magazine, you should use the basic programme. Do not use more than 500 g of flour so that the dough does not overflow. The programme is also suitable for wholemeal baking mixes, but not for gluten-free baking mixes. However, we have not explained the use of baking mixes in detail here, as you should always follow the instructions printed on the respective packaging.

Farmer's white bread

Ingredients Small bread Large bread
Milk or water 190 ml 280 ml
Butter, soft 20 g 30 g
Sugar 34 tsp (7 g) 1 tsp (10 g)
Wheat flour type 1050 340 g 500 g
Dry yeast 34 pkg (5 g) 1 pkg (7 g)
Salt 34 tsp (7 g) 1 tsp (10 g)

You can modify the basic recipe with caraway seeds or a ready-made bread spice mix to suit your personal taste

PROGRAMME 2, FAST

Sultana bread
Ingredients Small bread Large bread
Bread weight, approx.	560 g	850 g
Water	180 ml	275 ml
Margarine/butter	20 g	30 g
Salt	1/3 tsp	12 tsp
Honey 2/3 tblsp	1 tblsp

Sultana bread
Flour type 405	330 g	500 g
Cinnamon	12 tsp	34 tsp
Dry yeast	12 bag	34 bag
Sultanas (or dried fruits)	50 g	75 g

PROGRAMME 3, SWEET

Sweet bread basic recipe

Ingredients Small bread Large bread
Milk 125 ml 250 ml
Egg 1 l
Butter, liquid, no longer hot	50 g 120 g
Sugar 50 g 100 g
Salt 1 pinch 2 pinches
Wheat flour type 405 250 g	500 g
Fresh yeast 11 g 22 g

Crumble the fresh yeast and sprinkle into the milk. Numerous variations are possible with this bread. Add sultanas, nuts or chocolate chips, for example, as desired. Only bake with light or medium browning, as the sugar in the dough browns more.

PROGRAMME 4, FRENCH BREAD

White bread (toast)

Ingredients Small bread	Large bread
Water 175 g 400 g
Wheat flour type 405	275 g 750 g
Dry yeast 3 g	10 g
Salt	5 g	15 g
Honey	10 g	30 g
Oil	14 g	30 g

Easily digestible, crispy, versatile - that's my white bread. Of course, you can also toast the white bread.

PROGRAMME 5, WHOLEMEAL

Wholemeal wheat bread

Ingredients	Small bread	Large bread
Water, lukewarm	220 ml	330 ml
Wholemeal wheat flour	340 g	500 g
Vinegar (brandy vinegar)	2 tsp	1 tbsp
Dry yeast	5 g (=2 tsp)	1 pkg (7 g)
Salt 1 tsp 2 tsp

If you prefer to use spelt flour instead of wholemeal wheat flour, use 4 g dry yeast for the small loaf and 5 g dry yeast for the large loaf.

PROGRAMME 6, HIGH-PROTEIN

Egg bread

Ingredients	Large bread
Curd cheese	500 g
Eggs	6
Salt 15 g
Wheat bran	100 g

Baking powder	2 pkg.
Flaxseed	200 g

Level III Browning dark

PROGRAMME 7, GLUTEN-FREE

Please note: With gluten-free flours, you must scrape the flour residue from the edge of the baking tin onto the dough using a silicone dough scraper.

When the remaining time '1:15' appears on the appliance display, you can brush the top of the bread with a mixture of one egg yolk and 1 teaspoon of cream. This will brown the top of the bread too. You can also take this opportunity to sprinkle oilseeds or herbs on the bread.

It is not possible to choose the size of the bread in this programme. However, depending on the amount of ingredients used, you can still bake large or small loaves.

Schär dark loaf bread

Ingredients Small bread Large bread
Bread mix dark 375 g 500 g
Oil 4 g 6 g
Dry yeast 1 pkg (7 g) 10 g
Water, lukewarm 470 ml 630 ml
Salt 34 tsp 1 tsp

You can add as you wish:

Caraway seeds or 2 tsp. 3 tsp.
Walnuts or 50 g 75 g
Fried onions or	50 g 75 g
Bacon cubes or	50 g 75 g
Linseed	1 tbsp	1 12 tsp

PROGRAMME 8, GINGERBREAD

Chocolate gingerbread

Ingredients
Eggs	3
Brown sugar	150 g
Vanilla sugar	2 pkg.
Wheat flour type 550	250 g
Baking powder	1 pkg. + 1 tbsp
Nut nougat cream	3 tbsp
Ground almonds	100 g
Ground walnuts	150 g
Cinnamon	1 tbsp
Gingerbread spice	3 tbsp
Cocoa	1 tsp
Wafers 7 cm in diameter	approx. 20

Put all the ingredients except the wafers into the baking tin. Start the gingerbread programme. Using a dough scraper, regularly spread the sticky mixture from the edge of the baking tin to the centre of the baking tin. Place 1 sheet of baking paper on a baking tray and arrange the wafers on it. Place 1 heaped teaspoon of batter on each. Bake at 160 °C top/bottom heat for approx. 15 minutes. You can coat the finished gingerbread with chocolate icing or icing. Tip: Add 25 g candied lemon peel and 25 g candied orange peel to the dough.

Gingerbread made from butter croissants

Ingredients
Butter croissants, stale	4
Eggs	2
Sugar	200 g
Water	150 ml
Gingerbread spice	1 tbsp
Ground hazelnuts	250 g
Wheat flour type 550	125 g
Candied orange pee	50 g
Candied lemon peel	50 g
Baking powder	1 tbsp
Wafers 7 cm in diameter	approx. 20

Chop the butter croissants, candied orange peel and candied lemon peel very finely using a blender. Put all the ingredients, except for the wafers, into the baking tin. Start the gingerbread programme. Using a dough scraper, regularly spread the sticky mixture from the edge of the baking tin to the centre of the baking tin. Place 1 sheet of baking paper on a baking tray and arrange the wafers on it. Place 1 heaped teaspoon of batter on each. Bake at 175 °C top/bottom heat for approx. 15-18 minutes. You can coat the finished gingerbread with chocolate icing or icing. Tip: You can replace 50 ml of water with rum.

PROGRAMME 9, QUICK DOUGH

Pizza dough for 1 tray

Ingredients		Prepare the dough. Place the finished dough on a greased baking tray, stretch or roll out. Cover with a damp cloth and leave to rise for 40 minutes. Then top with ingredients as desired. Bake in the oven at 220 °C for approx. 35 - 40 minutes (the exact baking time depends on the topping used).
Wheat flour 300 g
Dry yeast 1 pkg (7 g)
Salt 12 tsp
Water lukewarm 120 ml
Oil 30 ml

PROGRAMME 10, DOUGH

In this programme, only the dough is prepared and the baked goods are then baked in the oven

Base dough for tray bakes

Ingredients		Roll out this base dough onto a greased baking tray and top with fruit (e.g. plums, apples). Tip: If you like, you can also sprinkle some crumble on top. The dough can also be baked in a springform tin (28 cm diameter).
Wheat flour 300 g
Eg 1
Milk 60 ml
Dry yeast 1 pkg (7 g)
Sugar 80 g
Butter, soft 80 g

PROGRAMME 11, PASTA DOUGH

Pour the required ingredients into the baking tin and start programme 11. Any flour residue can be removed from the edge of the baking tin with a silicone scraper during the programme.

If you like pasta, we recommend buying a pasta machine, which makes it easy to roll out the dough and cut it into strips. Of course, a good rolling pin will also suffice for your first attempts.

Divide the finished dough into 4 to 5 portions and wrap each portion in cling film to prevent the dough from drying out. Sprinkle a large board with flour and roll the rolling pin in it. When the dough is very soft, knead in some of the flour used for the dough. Press a flat flatbread by hand and sprinkle it with flour. Now use the rolling pin to roll out the dough on all sides until it has the desired thickness. Work each portion of dough in this way. Keep sprinkling flour over the dough as you roll it out and turn it from time to time so that nothing sticks. Then roll up the individual, thin flatbreads if they are still sticky and leave to dry briefly, but not for too long, otherwise the dough will break apart. Cut the dough flatbread into strips, the width of the strips is up to you. Fluff up the cut pasta and cook immediately in plenty of boiling salted water. Please note: The pasta cooks very quickly, depending on the type of pasta, it takes approx. 2 to 5 minutes. The thinner the noodles are, the quicker they are cooked.

If you are using a pasta machine, process the dough according to the manufacturer's instructions.

You can also roll out the dough into sheets and use for lasagne, tortellini, ravioli, wantans or similar.

Dough recipes for pasta dough

Note: We have used size L eggs (egg white and yolk weigh 58 g per egg). If you are using smaller or larger eggs, weigh the eggs without the shell.

If using wholemeal flour, you may need to use a little more liquid.

Egg noodles (4 portions)
Ingredients
Wheat flourWe recommend durum wheat flour or spaetzle flour, as the pasta made from it does not overcook so easily	400 g
Eggs 4
Oil 1 tbsp
Water 2 tbsp approx.

Durum wheat pasta without egg (4 portions)
Ingredients
Durum wheat semolina 400 g
Water 180 ml

PROGRAMME 12, CAKE

You can even bake cakes in your Backmeister®! However, please bear in mind that the appliance works with kneading tools and not mixing tools. The cake will therefore be slightly firmer than usual. The baking temperature is high, so the crust will also be darker than usual. Carry out the wooden stick test to check whether the cake is baked through at the end of the programme. To do this, simply leave the cake in the baking tin at the end of the programme and insert a clean wooden stick into the cake. If no dough sticks to the stick when you pull it out, the cake is ready. Otherwise, bake the cake for a few more minutes in the 'Bake' programme.

Apple pie
Liquid butter (not hot!) 150 g
Eggs size L 3
Sugar 150 g
Orange juice 20 ml
Flour 350 g
Baking soda 5 g
Apples, peeled, cored and cut into thin slices	350 g

Level II, crust medium

PROGRAMME 13, JAM

Ingredients
Berries as desired* 800 g
Gelling sugar type 2:1 500 g
Lemon juice 2 tbsp

*You can use strawberries (then only use 700 g, as this jam foams a little), raspberries, blueberries, blackberriesorredcurrants. Cherriesarelesssuitable. Finely mix the berries, gelling sugar and lemon juice and pour into the baking tin with the mixer inserted. Start programme 13. At the end of the programme, pour the jam from the baking tin into screw-top jars - be careful, the jam is very hot, risk of burning. Close the jars tightly with a lid, turn upside down and leave to cool.

PROGRAMME 14, YOGHURT

Yoghurt made from milk

For 1 litre of milk, you need 200 ml of probiotic yoghurt or alternatively 6 probiotic capsules, which are stirred into the milk. Mix the milk well with the yoghurt or probiotic capsules and pour the mixture into the baking tin (the kneaders must be inserted!). Select programme 14.

Carefully pour the finished yoghurt into portion jars or a large glass jar, seal the jars tightly and place the yoghurt in the fridge for 12 hours.

You now have delicious yoghurt without preservatives. Always keep 200 ml of yoghurt. You can then use this to make new yoghurt as described above.

This natural yoghurt can also be used to prepare and refine many savoury and sweet dishes.

Vegan yoghurt

For 1 litre of vegan milk, you need 2 teaspoons of locust bean gum and 200 ml of probiotic yoghurt, or alternatively 6 probiotic capsules, which are stirred into the vegan milk. Mix the milk well with the yoghurt or probiotic capsules and pour the mixture into the baking tin (the mixers must be in place!). Select programme 14.

PROGRAMME 16, BAKING

With the baking programme, you can bake all breads as required.

PROGRAMME 17, PIZZA DOUGH

Pizza dough for 1 tray
Ingredients	Prepare the dough. Place the finished dough on a greased baking tray, stretch or roll out. Cover with a damp cloth and leave to rise for 40 minutes.Then top with ingredients as desired. Bake in the oven at 220 °C for approx. 35 - 40 minutes (the exact baking time depends on the topping used).
Wheat flour 300 g
Dry yeast 1 pkg (7 g)
Salt 12 tsp
Water, lukewarm 120 ml
Oil 30 ml

PROGRAMME 18, DOUGH SUPER-FAST

Tomato and pepper bread		Oregano 1 tsp
Ingredients		Salt 1 tsp, (7 g)
Water, lukewarm 150 ml		Sugar 1 tsp (10 g)
Oil 35 ml		Dr Oetker Yeast Dough Garant	1 pkg
Wheat flour Type 550 350 g		Pickled green pepper 1 tsp
Dried tomatoes marinated in oil, cut into thin strips	70 g	Tip: You can also use 50 ml pesto instead of oil
Fried onions (ready-made product)	1 tbsp
Garlic clove, finely diced 1

GUARANTEE CONDITIONS

We grant a 24 months guarantee, and in case of commercial use a 12 months guarantee, starting from the date of purchase 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 replacement, 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 https://unold.de/pages/rucksendungen (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 highquality 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. There is a legal requirement to dispose of waste electrical and electronic equipment (WEEE) as well as batteries and accumulators separately from household waste. You can recognise this waste equipment by the crossed-out wheeled bin symbol (WEEE

symbol). Please bring this product to an approved collection 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 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.

NOTICE D'UTILISATION MODÈLE 68120

SPÉCIFICATION TECHNIQUE

Puissance : 550 W, 220–240 V\~, 50/60 Hz

Dimensions : Env. 31,4 x 26 x 28 cm (L / l / h)

Two-panel image showing hands using a knife to cut a loaf of bread on a flat surface (no text or symbols visible)

EXPLICATIONS SUR L'ÉCRAN

REGLAGE DE BASE :

Two-panel photo showing hands holding a baked bread roll with a knife, no text or symbols visible

NETTOYAGE ET ENTRETIEN

PROGRAMM 6, PAIN PROTÉINÉ

Pain aux œufs

PROGRAMME 7, SANS GLUTEN

PROGRAMME 11, PÂTE À PÂTES

PROGRAMME 12, GÂTEAUX

PROGRAMME 16, CUISSON AU FOUR

CONDITIONS DE GARANTIE

Two-panel photo showing hands cutting a baked bread on a flat surface, no text or symbols visible

Two-panel photo showing hands using a knife to cut a block of bread on a flat surface (no text or symbols visible)

SCHOONMAKEN EN ONDERHOUD

FOUT AAN HET APPARAAT

Zoet brood basisrecept

PROGRAMMA 5, VOLKOREN

PROGRAMMA 6, PROTEÏNEBROOD

Eierbrood

PROGRAMMA 7, GLUTENVRIJ

PROGRAMMA 9, SNEL DEEG

PROGRAMMA 14, YOGHURT

Yoghurt van melk

PROGRAMMA 16, BAKKEN

Two-panel photo showing hands cutting a brown cake with a knife, no text or symbols visible

Two-panel photo showing hands cutting a baked cake with a knife (no text or symbols visible)

PROGRAMMA 7, SENZA GLUTINE

PROGRAMMA 10, IMPASTO

PROGRAMMA 14, YOGURT

PROGRAMMA 16, COTTURA

Molde: Medida interior aprox. 17,0 x 13,5 x 12,0 cm (L/An/Al)

Close-up of hands cutting a loaf of bread on a wooden board (no text or symbols visible)

Close-up of hands cutting a loaf of bread with a spatula (no text or symbols visible)

Two-panel image showing hands cutting a baked bread with a knife, no text or symbols visible

LIMPIEZA Y MANTENIMIENTO

PROGRAMA 7, SIN GLUTEN

PROGRAMA 9, MASA RÁPIDA

PROGRAMA 13, MERMELADA

Close-up of hands cutting a loaf of bread on a white plate (no text or symbols visible)

Close-up of hands cutting a loaf of bread on a white plate (no text or symbols visible)