BM1000 - Bread maker Zelmer - Free user manual and instructions

Product Type	Bread maker
Brand	Zelmer
Model	BM1000
Number of Automatic Programs	11 (BASIC, FRENCH, WHOLE WHEAT, SWEET, SUPER, GLUTEN FREE, DOUGH, PASTA DOUGH, JAM, BAKE, BAGUETTE)
Bread Weight Options	500 g, 750 g, 1000 g
Browning Levels	LIGHT, MEDIUM, DARK, RAPID
Timer (Delay Start)	Up to 15 hours
Display	LCD with program, time, weight, browning level
Viewing Window	Yes, in lid
Automatic Loose Ingredients Dispenser	Yes, in lid
Non-stick Baking Tin	Yes
Accessories Included	Measuring spoon, measuring beaker, hook for kneading paddle, baguette molds (upper and lower)
Safety Features	Overheat protection (E01 error), automatic shutdown
Memory Function	Up to 15 minutes power outage memory
Keep Warm Function	1 hour automatic keep warm
Cleaning Instructions	Hand wash baking tin and accessories; do not immerse appliance; do not use abrasive cleaners

Frequently Asked Questions - BM1000 Zelmer

Why is smoke coming out of the bread maker?

Smoke may come out if ingredients are stuck to the baking compartment or the outside of the baking tin. Unplug the appliance and clean the affected areas thoroughly.
Also, ensure that no metal foils or flammable materials are inside the appliance.

Why is the bread not baked properly in the center?

This can be due to too much or too little liquid, high humidity, or recipes with moist ingredients like yogurt. Adjust the liquid amount and ensure the dough consistency is right. Also, check that the correct program and weight settings are selected.

How do I use the delay timer to have bread ready in the morning?

Set the timer by pressing the TIME button until the display shows the desired delay time (hours:minutes) from the current time to when the bread should be ready. For example, if it's 8:30 PM and you want bread at 7:00 AM, set the timer to 10:30. Then press START/STOP. Do not use perishable ingredients like milk or eggs when using the timer.

How do I clean the bread maker?

Unplug and let cool. Wipe the lid, casing, and baking compartment with a damp cloth. Clean the baking tin with mild detergent and water; do not immerse it in water. Use a hook to remove the kneading peg if stuck. Do not use abrasive cleaners or wash metal parts in the dishwasher.

What automatic programs are available on the Zelmer BM1000?

The BM1000 has 11 programs: BASIC, FRENCH, WHOLE WHEAT, SWEET, SUPER, GLUTEN FREE, DOUGH, PASTA DOUGH, JAM, BAKE, and BAGUETTE. Each program is designed for specific types of bread or dough.

Can I make gluten-free bread with this machine?

Yes, there is a specific GLUTEN FREE program. Use gluten-free flour and follow the recipe provided in the manual. Ensure no cross-contamination with gluten-containing ingredients.

How do I use the baguette function?

Select the BAGUETTE program. After the first stage (kneading and rising), the appliance will beep. Place the dough into the baguette molds (upper and lower), then press START/STOP to resume for the second stage (final rising and baking).

Why is my bread too dark or too light?

Use the COLOR button to select the desired browning level: LIGHT, MEDIUM, DARK, or RAPID. If the bread is still too light after baking, you can use the BAKE program to brown it further. Adjust the setting next time.

What does the E01 error code mean?

E01 indicates the appliance is still too hot to start a new program. Press and hold START/STOP to clear the error, remove the baking tin, and let the appliance cool down at room temperature before restarting.

How do I automatically add nuts, raisins, or other loose ingredients?

Place the loose ingredients in the dispenser in the lid before starting. The machine will automatically add them at the appropriate time during kneading, signaled by a beep. You can also add ingredients manually via the lid during the operation if desired.

USER MANUAL BM1000 Zelmer

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1. WHOLE WHEAT (PIECZYWO RAZOWE)

PRACOVNÍ FÁZE PŘÍSTROJE

KDY JE VHODNÉ RECEPT UPRAVIT?

1. WHOLE WHEAT (PAINE INTEGRALĂ)

1. WHOLE WHEAT (RUPI DUONA)

KLASSIKALISED RETSEPTID

Congratulations on your choice of our appliance, and welcome among the users of Zelmer products.

In order to achieve best possible results we recommend using exclusively original Zelmer accessories. They have been specially designed for this product.

Please read these instructions carefully. Pay special attention to important safety instructions to avoid accidents and/or damage to the appliance. Keep this User's Guide for future reference.

Important safety instructions

Read the entire instruction manual before operating the appliance.

The appliance is intended for household use only. The warranty conditions change if the appliance is used in gastronomic business.

Plug the appliance only to a grounded electrical outlet with the voltage corresponding to the voltage indicated on the rating plate.

always place the appliance on a flat, even surface so it does not fall during the kneading process of thick dough. It is especially important while using the programmed functions and when the appliance is left unattended. In case of extremely smooth surfaces, place the appliance on a thin rubber pad.

The appliance must be placed at a distance of at least 10 cm from other objects during operation.

Never place the appliance near a gas or electric cooker or hot oven.

- pay special attention while handling the appliance, especially if it is full of hot substances.

Never remove the baking tin while the appliance is working.

Do not fill the baking tin with an amount of ingredients greater than the required by the recipe! Otherwise the bread will not bake evenly or the dough will overflow. Follow the instructions carefully.

Metal foils or other materials must not be put inside the appliance as these may cause a fire or a short circuit!

Never cover the appliance with towels or other materials during use. The heat and steam must be free to escape. Danger of fire arises if the appliance is covered with flammable materials or comes in contact with curtains, etc.

Before trying to bake a given type of bread overnight, first try the recipe while keeping an eye on the appliance to make sure that the doses of ingredients are correct, the dough is not too thick or thin, its quantity is appropriate and the dough does not overflow.

Use special pot holders or a protective cloth while removing the baking tin with the bread from the appliance. The baking tin and the bread are very hot.

Unplug the appliance when not in use and before cleaning.

Switch off the appliance before handling movable parts.

Do not unplug by pulling on cord.

The cord cannot hang over the edge of the table or counter and cannot touch hot surfaces.

Do not operate the appliance if it has a damaged cord or if the housing is visibly damaged.

If the non-detachable part of the cord is damaged, it should be replaced by the producer or at a proper service point or by a qualified person in order to avoid any hazards.

The appliance can only be repaired by qualified service personnel. Improper servicing may cause a serious hazard to the user. In case of defects please contact a qualified service center.

Do not touch hot surfaces of the appliance. Use pot holders. The appliance is very hot after the end of the baking process.

Allow the appliance to cool before dismantling and cleaning. The appliance has a heat-insulated cool touch housing. The metal parts become hot during use.

Do not wash under running water. Do not immerse the appliance and the cord into water.

Do not use abrasive detergents such as emulsions, cream cleaners, polishes, etc. to clean the housing. They may remove the graphic information symbols such as: scales, marks, warning signs etc.

Do not wash metal parts in the dishwasher. Aggressive detergents used in the dishwasher cause these parts to darken. Wash them manually using traditional dishwashing liquids.

The use of accessories not recommended by the manufacturer may cause damage to the appliance.

This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children unless they are aged from 8 years and above and supervised.

The appliance is not intended to be operated by means of an external timer or separate remote-control system.

Make sure that the above instructions have been understood.

Technical parameters

The technical parameters are indicated on the rating label.

The bread baking machine is a I class appliance equipped with a cord having a grounding wire with a grounding plug.

The appliance meets the requirements of the applicable norms.

The appliance is in conformity with the requirements of the directives:

Low voltage appliance (LVD) - 2006/95/EC. -

Electromagnetic compatibility (EMC) - 2004/108/EC.

The appliance was marked by a CE sign on the rating label.

Appliance features (Fig. A)

APPLIANCE ELEMENTS

1 Removable cover
2 Handle
3 Viewing window
4 Loose ingredients dispenser
5 Vents
6 Baking tin
7 Kneading peg
8 Baking compartment
9 Bottom mould for baking baguettes
10 Upper mould for baking baguettes
11 Control panel

ACCESSORIES

12 Spoon to measure the components
13 Container to measure the components
14 Hook for taking out the kneading paddle

CONTROL PANEL

15 LCD display

After connecting the bread maker to power, the display shows a symbol "1 3:25". The number "1" indicates the selected program, the symbol "3:25" indicates the duration of the selected program. The position of the two markings indicates the selected browning level and the weight. The default setting after switching the appliance on is "superior weight" (1000 g) and "medium browning level" (MEDIUM). Information concerning the baking process will be shown on the display while the appliance is operating. The time shown on the display will gradually decrease. Other information concerning the timer, preheating, kneading, pause, dough rising, baking, the keep warm function and the end of the program will also appear on the display.

16 START/STOP button – starts and stops the program.

17 TIMER – sets the clock.

18 COLOR button – is used to set the desired browning level.

19 MENU button – is used to select the program.

20 LOAF button – setting the weight according to the description below.

Appliance functions

BUZZER FUNCTION

The buzzer goes off:

When pressing the program buttons.

During operation a sound signal will come off informing and reminding the user to add nuts, sunflower seeds, raisins etc.

When the end of the program is reached.

CAUTION! After pressing the START/STOP button you can turn off the sound. In order to do this press and hold both of the TIMER buttons for approx. 2 seconds. If you press and hold both of the TIMER buttons for a second time, you will hear a sound signal informing that sound is on again.

MEMORY FUNCTION

If there is a brief power cut of up to approximately 15 minutes the program position is stored and the machine can continue from this position when power is restored. This is possible only if the program was stopped before the kneading phase was reached. Otherwise you will have to start from the beginning.

AUTO DOSING OF LOOSE ADDITIVES

Within the cover of this device there is a dispenser of bulk additives (4). Loose ingredients, such as fruits, nuts, raisins, grains, may be added to baking. In order to this, you have to place a given product in the dispenser before the baking process (details provided in paragraph 4). The device automatically adds products to a cake in an appropriate moment during cake mixing and kneading.

Additional ingredients may also be added to sprinkle the upper part of the cake. It is best to place these ingredients into the dispenser for loose ingredients ca. 30 minutes before the end of the baking process. Adding the additional ingredients shall be indicated by a sound signal. Programs in which this feature is used, are described in tables referring to phases of device operation.

SAFETY FUNCTIONS

If the temperature of the appliance is still too high to start a new program after using the appliance previously, the symbol E 01 will appear on the display after you press the START button again, you will also hear a beep. In such a case, press and hold the START/STOP button until the E 01 symbol disappears from the display and the basic setting appears on the display. Remove the baking tin and wait for the appliance to cool.

CAUTION! The BAKE program can be started immediately even if the appliance is still hot.

Operating instructions (Fig. B)

① Insert the baking tin.

The baking tin is covered with a non-stick layer. Place the baking tin exactly in the middle of the base inside the appliance. Turn gently the container clockwise until it is blocked.

CAUTION! The handle is hot after baking. Use pot holders.

② Insert the kneading peg.

Insert the kneading peg by placing the shank of the baking tin in the opening of the kneading peg.

③ Put the ingredients.

The ingredients must be put into the baking tin the order specified in the relevant recipe. Examples of recipes can be found in this instruction manual.

④ Fill in the bulk additive dispenser (optional).

In order to complement the dispenser, lift the lid of dispenser and pour the optimum amount of additives (fruit, nuts, raisins, beans). The quantity of additives depends on individual preferences. Then close the lid until you hear a click.

⑤ Plug in the appliance.

⑥ Select the desired program using the MENU button.

The MENU button is used to select the programs described below.

I. BASIC

For white, wheat and rye bread. This is the most commonly used program.

1. FRENCH

For the preparation of a particularly light white bread.

1. WHOLE WHEAT

For whole meal bread.

1. SWEET

For preparing e.g. sweet leavened dough.

1. SUPER

1. GLUTEN FREE

For making gluten free bread.

1. DOUGH

For making dough.

1. PASTA DOUGH

1. JAM

1. BAKE

To brown bread or cakes.

II. BAGUETTE

⑦ Select the weight appropriate for the given program.

LOAF button is used to set the weight of the bread (see table):

500 g = for small bread up to 500 g

750 g = for medium bread up to 750 g

1000 g = for large bread up to 1000 g

⑧ Select the desired browning level.

The COLOR button is used to set the desired browning level. LIGHT, MEDIUM, DARK, RAPID.

⑨ Set the program start time by means of TIMER program selector buttons.

Example:

It is 8.30 p.m. and the bread must be ready for the next morning by 7.00 a.m., i.e, in 10 hours and 30 minutes. Press the TIME button until the symbol 10.30 appears on Press the program selector buttons, until you see 10:30 on the LCD - it is the time from now (20:30) to the moment, when the bread is ready. When working with the timing function never use perishable ingredients such as milk, eggs, fruits, yogurt, onions, etc.

⑩ Press the START/STOP button.

CAUTION! After pressing the START/STOP button you can turn off the sound. In order to do this press and hold both of the TIMER buttons for approx. 2 seconds. If you press and hold both of the TIMER buttons for a second time, you will hear a sound signal informing that sound is on again.

The START/STOP button is also used to stop the program at any time. In order to do so, press and hold the START/STOP button for about 3 seconds until you hear a beep. The initial position of the selected program will show on the display. If you want to use a different program, select the program using the MENU button.

⑪ Mix and knead the dough.

The bread baking machine mixes and kneads the dough automatically until it reaches the right consistency.

NOTE: During the phase of stirring and kneading of dough, the lid of the appliance should be closed. During this phase it is possible to add small amounts of water, liquid or other ingredients.

⑫ Leave the dough to rise.

After the last kneading cycle the bread baking machine is heated to the optimal temperature for the rising of the dough.

NOTE: During the dough growing phase close the lid and do not open it until the end of baking bread. The photos are only intended to present the phases of the dough growth.

⑬ Baking.

The bread baking machine automatically sets the baking temperature and time. If the bread is too light at the end of program, use the BAKE program to brown the bread. In order to do so, press and hold the START/STOP button for about 3 seconds (until you hear a beep). Then press the BAKE button. When the desired browning level is reached, stop the process by pressing and holding the START/STOP button for about 3 seconds (until you hear a beep).

NOTE: During dough baking phase lose the lid and do not open it until the end of baking bread. The photos are only intended to present the phase of baking.

⑭ Warming.

Once the baking process is over, the buzzer goes off to signal that the bread can be taken out from the appliance. The 1 hour warming time starts immediately.

⑮ End of the program phases.

After the end of operation, unplug the appliance.

⑯ Take out the baking tin using pot holders and turn the baking tin over.
⑰ If the bread does not fall out of the baking tin, gently shake the baking tin until the bread falls out.

NOTE: If the kneading peg remains inside the bread, slightly cut the bread and remove the peg. You can also use the hook for taking out the kneading paddle.

⑱ Preparation baguettes.

After preparing the dough using the program 7 DOUGHT, it should be put into the a mould cups for baguette baking (9) and (10). Then, the moulds filled with the dough should be placed in cooking chamber instead of the container for baking.
⑲ Placing the bottom baking mould (9) into bread maker.

After removing the container for baking, cake mould with the containing dough should be pressed between the lower catches in the baking chamber so as to firmly adhered to the catches.

CAUTION: When placing the molds in the bread-maker make sure all the handles are lifted (perpendicularly to the surface of molds). This will facilitate taking the molds out of the device.

⑳ Placing the upper mould for baking (10) into bread maker.

The upper mould for baking should be hung on metal hooks at the top of the baking chamber. Next close the lid and follow the steps as in case of baking bread (phases 13 to 15) or start the 10 BAKE program.

In order to prepare baguettes, you can also use the 11 BAGUETTE program. This program is divided into two stages. In the first stage the dough is stirred and kneaded, and then risen. In the second stage the baguettes still are risen, and then finally baked until crusty. After the first stage the device stops, and emits a sound signal informing the user to put the dough into baguette molds. After putting the dough into the molds (detailed description of the process can be found in paragraphs 18, 19, and 20), it is necessary to resume the program by pressing the START/STOP button. This starts the second stage. Detailed information concerning the individual stages of the program are presented in the table entitled DEVICE WORK STAGES.

* – Automatic dispenser for loose ingredients is available as an option.

Cleaning and maintenance

Before using the device for the first time, clean the baking container, the molds, and the stirring spatula by means of a gentle detergent (DO NOT immerse the baking container in water).
Before using the device for the first time, grease the new baking container, the molds, and the stirring spatula with a heat-resistant grease, and preheat them in the oven for ca. 10 minutes. After cooling down, remove the fat from the baking tin using a paper towel. Thanks to this operation, the non-stick coating will be protected. Repeat this operation from time to time.

Before storing or cleaning wait to cool down the bread maker. It takes about half an hour for the appliance to cool and to be ready again for baking and kneading.
nplug the appliance and wait until it cools down before cleaning. Use a mild detergent. Never use chemical cleaning agents, gasoline, oven cleaners or any detergent that can scratch or damage the coating.
Remove all the ingredients and crumbs from the lid, casing and baking compartment with a moist towel. Never immerse the appliance into water or fill the baking compartment with water!
For easy cleaning the lid can be removed by positioning it vertically and pulling it out.

Wipe the outside of the baking tin with a damp cloth. The inside of the tin can be washed with dishwashing liquid. Do not immerse the tin into water.

Clean the kneading pegs and the drive shaft immediately after use. If the kneading pegs remain in the tin, it will be difficult to remove them afterwards. In such a case fill the container with warm water and leave for 30 minutes. Next remove the kneading pegs.

The baking tin has a non-stick coating. Do not use metal objects that could scratch the coating. The color of the coating will change during the course of use. This is a normal situation. This change does not affect the effectiveness of the coating in any way.

Take sure the appliance has completely cooled down and is dry before storing. Store the appliance with the lid closed.

QUESTIONS AND ANSWERS CONCERNING THE APPLIANCE

PROBLEM CAUSE SOLUTION
Smoke comes out of the baking compartment or the vents.	The ingredients stuck to the baking compartment or to the outside of the baking tin.	Unplug the appliance and clean the outside of the baking tin or the baking compartment.
The bread goes down in the middle and is moist on the bottom.	The bread was left for too long in the baking tin after baking and warming.	Take the bread out off the baking tin before the end of the warming function.
It is difficult to take the bread out of the baking tin.	The bottom of the total is stuck to the kneading peg.	Clean the kneading peg and shaft before the next time you bake bread. If necessary, fill the container with warm water and leave for 30 minutes. This way the kneading pegs can be easily removed and cleaned.
The ingredients are not mixed or the bread is not baked properly.	Incorrect program setting. Check the selected menu and other settings.
	The START/STOP button was pressed while the machine was working.	Do not use the ingredients and start the whole process again.
	The lid opened several times while the machine was working.	The lid can only be opened if the time left on the display is more than 1:30 (this concerns only programs 1,2,3,4)Make sure the lid was closed properly.
	Long blackout while the machine was working.	Do not use the ingredients and start the whole process again.
	The rotation of the kneading pegs is blocked.	Check if the kneading pegs are not blocked by for example grains, etc.Pull out the baking tin and check if the drivers turn. If this is not the case, return the appliance to a service point.
The appliance does not start.The audible signal goes off. The display shows the symbol E 01.	The appliance is still hot after the previous baking process.	Press and hold the START/STOP button until the normal program code appears on the display. Unplug the appliance. Take out the baking tin and leave to cool at room temperature. Plug in and restart the appliance.
The display shows the symbol “EEE”.	Program or electronic error.	Start the test run. Press and hold the menu button, unplug the appliance and then plug it in again. Release the button. The appliance will perform a test run. Unplug the appliance again. The normal program code should appear on the display. If this is not the case, return the appliance to a service point.

CLASSIC RECIPES

Ready-made bread mixtures availablein shops can be especially used in the appliance.		WHITE BREAD(bread weight approx. 900 g)		BUTTERMILK BREAD(bread weight approx. 900 g)
		IngredientsWater or milkSaltSugarFlour type 500Dry yeast	425 ml 112 teaspoon 112 teaspoon600 g1 teaspoon	IngredientsButtermilkSaltSugarFlour type 500Dry yeast	375 ml1 teaspoon1 teaspoon500 g1 teaspoon
		Program: BASIC or FRENCH Program: BASIC or FRENCH
NUT AND RAISIN BREAD(bread weight approx. 900 g)		SUNFLOWER BREAD(bread weight approx. 900 g)		7 GRAIN CEREAL BREAD(bread weight approx. 700 g)
IngredientsWater or milkMargarine or butterSaltSugarFlour type 500Dry yeastRaisinsCrushed nuts	350 ml 112 tablespoon1 teaspoon2 tablespoons540 g1 teaspoon100 g3 tablespoons	IngredientsWaterButterFlour type 550Sunflower seedsSaltSugarDry yeast	350 ml1 tablespoon540 g5 tablespoons1 teaspoon1 teaspoon1 teaspoon	IngredientsWater or milkMargarine or butterSaltSugarFlour type 550Whole wheat flour7-grain flakesDry yeast	300 ml 112 tablespoon1 teaspoon 212 tablespoon240 g240 g60 g1 teaspoon
Program: BASIC		Program: BASICTip: Sunflower seeds can be replaced withpumpkin seeds. Toast the seeds in a fryingpan to give them a more intense flavor.		Program: WHOLE WHEATWhen using whole grains, soak them first.
ONION BREAD(bread weight approx. 900 g)		WHOLE WHEAT BREAD(bread weight approx. 900 g)		CHOCOLATE AND NUT BREAD(bread weight approx. 700 g)
IngredientsWater or milkMargarine or butterSaltSugarLarge, chopped onionFlour type 550Dry yeast	250 ml1 tablespoon1 teaspoon2 tablespoons1540 g1 teaspoon	IngredientsWater or milkMargarine or butterEggsSaltSugarFlour type 550Whole wheat flourDry yeast	300 ml 112 tablespoon1 teaspoon2 teaspoons360 g180 g1 teaspoon	IngredientsWaterChocolate-nutspreadSaltCaster sugarFlour type 500Plain flourDry yeast	275 ml90 ml 112 teaspoons 112 teaspoons300 g150 g1 teaspoon
Program: BASICBake this bread immediately.		Program: WHOLEWHEATNOTE: While using the “DELAY TIMER”program, add more water instead of eggs.		Program: FRENCH
ROSEMARY AND GARLIC FOCACCIABREAD		FRENCH BAUGETTES(bread weight approx. 900 g)		PIZZA DOUGH(ingredients for 3 pizzas)
IngredientsWaterOlive oilFresh, choppedrosemaryGarlic, peeled andcrushedFlour type 500SaltDry yeast	200 ml1 tablespoon2 tablespoons3 cloves350 g1 teaspoon 112 teaspoon	IngredientsWaterHoneySaltSugarFlour type 550Dry yeast	300 ml1 tablespoon1 teaspoon1 teaspoon540 g1 teaspoon	IngredientsWaterSaltOlive oilFlour type 500SugarDry yeast	300 ml 314 teaspoon1 tablespoon450 g2 teaspoons1 teaspoon
Program: DOUGH		Program: BAGUETTEAfter kneading split the prepared dough into2-4 pieces. Form long loaves, and placethem in molds. Make the diagonal incises onthe dough and place it in bread maker.		Program: DOUGHAfter the kneading process, spread thedough, form a round shape and leave torest for 10 minutes. Spread the sauce andadd the desired filling. Bake in the oven for20 minutes.
ORANGE JAM STRAWBERRY JAM RASPEBERRY JAM
IngredientsOrangesLemons2:1 jellifying sugar	400 g100 g250 g	IngredientsStrawberries, washed and stalks removedJellifying sugar	450 g450 g	IngredientsFresh raspberries, washedJellifying sugar	450g450g
Program JAM Program JAM Program JAM
APRICOT JAM		CHERRY BREAD(bread weight ca. 700 g)		BREAD OF GLUTEN-FREE FLOUR(bread weight approx. 900 g)
IngredientsFresh apricots,washedCold waterJellifying sugarGrated rind and juice	450 g2 tablespoons450 gfrom 12 lemon	Ingredients:Cherry juiceMilkHoneyButterCherry yoghurtCherries without stonesFlour of 550 typeDried yeastBaking powderSaltSugar	75 ml20 ml15 g15 g135 g20 g410 g1 tsp 12 tbsp 12 tsp1 tsp	IngredientsWater or milkSaltSugarFlour type 500Dry yeast	425 ml 112 teaspoon 112 teaspoonGluten-free flour500 g1 teaspoon
Program JAM Program: BASIC or SWEET Program: BASIC or FRENCH

The tables include examples of recipes and approximate amounts of ingredients. These information should not be treated as a cookery book. While baking we encourage everyone to use their own recipes or these found in specialist literature, and stick to one's likings.

WHEN TO ADJUST RECIPES

PROBLEM PROBABLE CAUSE		SOLUTION (DESCRIPTION BELOW)
The bread rises too fast. - Too much yeast, too much flour, not enough salt. a/b
The bread does not rise at all or not enough.	- No or too little yeast. a/b
	- Old or stale yeast. e
	- Liquid too hot. c
	- The yeast has come into contact with the liquid. d
	- Wrong flour type or stale flour. e
	- Too much or not enough liquid. a/b/g
	- Not enough sugar.	a/b
The dough rises too much and spills over the baking tin.	- If the water is too soft the yeast ferments more.	f
	- Too much milk affects the fermentation of the yeast.	c
The bread goes down in the middle.	- The dough volume is larger than the tin and the bread goes down.	a/f
	- The fermentation is too short or too fast due to the excessive temperature of the water or the baking chamber or due to the excessive moistness.	c/h/i
	- No salt or not enough sugar. a/b
	- Too much liquid.	h
Heavy, lumpy structure of bread.	- Too much flour or not enough liquid.	a/b/g
	- Not enough yeast or sugar.	a/b
	- Too much fruit, whole meal flour or another ingredient.	b
	- Old or stale flour.	e
The bread is not baked in the center.	- Too much or not enough liquid. a/b/g
	- Too much humidity.	h
	- Recipes with moist ingredients, e.g. yogurt.	g
PROBLEM	PROBABLE CAUSE	SOLUTION (DESCRIPTION BELOW)
Coarse structure or too many holes in bread.	- Too much water.	g
	- No salt.	b
	- Great humidity, too hot water.	h/i
	- Too much liquid.	c
Mushroom-like, unbaked surface.	- Bread volume too big for the tin.	a/f
	- Too much flour, especially for white bread.	f
	- Too much yeast or not enough salt.	a/b
	- Too much sugar.	a/b
	- Other sweet ingredients apart from sugar.	b
The slices are uneven or there lumps in the middle.	- The bread did not cool enough (the vapor has not escaped).	j
Flour deposits on the bread crust.	- The flour was not worked well on the sides during kneading.	g/i

Solutions to the above problems

a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) Use another liquid or leave it to cool at room temperature. The ingredients must added the order specified in the relevant recipe. Make a small ditch in the middle of the flour and put crumbled or dry yeast inside. Do not allow the yeast to come into direct contact with the liquid.
d) Use only fresh and properly stored ingredients.
e) Reduce the total amount of the ingredients, do not use more flour than specified in the recipe. Reduce all the ingredients by 13 .
f) Reduce the amount of liquid. Reduce the amount of liquid, if ingredients containing water are used.
g) In case of very humid weather add 1-2 tablespoons of water less.
h) In case of warm weather do not use the timing function. Use cool liquids.
i) Take the bread out of the tin immediately after baking and leave to rest for at least 15 minutes before cutting.
j) Reduce the amount of yeast or all ingredients by 14 .

Remarks on recipes

1. Ingredients

Once each ingredient plays a specific role for the successful baking of the bread, the correct measuring is just as important as the order in which the ingredients are added.
The most important ingredients such as the liquid flour, salt, sugar and yeast (either dry or fresh yeast can be used) influence the successful outcome of the preparation of the dough and the bread. Always use the right quantities in the right proportions.
- se lukewarm ingredients if the dough needs to be prepared immediately. If you wish to set the program

phase timing function, it is advisable to use cold ingredients to avoid the yeast to start rising too soon.

Margarine, butter and milk have an influence on the flavor of the bread.
Sugar can be reduced by 20% to make the crust lighter and thinner without affecting the successful outcome of the baking. You can replace sugar with honey if you want the crust to be softer and lighter.
●luten which is produced in the flour during the kneading provides the structure of the bread. The ideal flour mixture is composed of 40% whole meal flour and 60% of white flour.
you wish to add cereals grains, leave them to soak overnight. Reduce the quantity of flour and liquid (up to 1/5 less).
is necessary to use leaven with rye flour. It contains milk and acetobacteria thanks to which the bread is lighter and it ferments thoroughly. You can make leaven by yourself, however it is time consuming. Therefore, concentrated leaven powder is used in the recipes below. The powder is sold in 15g packets (for 1 kg of flour). We recommend to follow the recipes below ( 12 , 34 or 1 packet). The bread will crumble if you add less leaven than indicated in the recipe.
leaven powder with a different concentration is used (100g packet for 1 kg of flour) the quantity of flour must be reduced by 80g for 1 kg of flour.
You can also use liquid leaven. Follow the doses indicated on the package. Fill the measuring beaker with the liquid leaven and top it up with other liquid ingredients in the right doses as specified in the recipe.
Wheat leaven is more often sold in the dry form. It improves the workability of the dough, its freshness and taste. It is also milder than rye leaven.
Use the NORMAL or WHOLE WHEAT program when baking leavened bread.
You can replace leaven with baking ferment. The only difference is in the taste. You can use the ferment in the bread baking machine.

You can add wheat bran to the dough if you want the bread to be lighter and richer in roughage. Add one tablespoon of bran for 500g of flour and increase the amount of liquid by 12 tablespoon.

Wheat gluten is a natural additive obtained from wheat proteins. It makes the bread lighter, the bread also has more volume. The bread falls more rarely and is easier to digest. The effect can be easily appreciated when baking whole meal and other bakery products made of home-milled flour.

Black malt used is some recipes is dark-roasted barley malt. It is used to obtain a darker bread crust and soft part (e.g. brown bread). You can also use rye malt, but it is not as dark. Both products can be purchased in whole food shops.

Pure lecithin powder is a natural emulsifier which improves the bread volume, makes the soft part softer and lighter. The bread retains its freshness for longer.

2. Adjusting the amount of the ingredients

If the doses need to be increased or reduced, make sure that the proportions of the original recipe are maintained. To obtain a perfect result, follow the rules on adjusting the amount of the ingredients below:

liquids / flour: the dough should be soft (but not too soft) and easy to knead. The dough should not be stringy. It should be possible to easily make a ball out of the dough. This is not the case with heavy dough like rye whole meal or cereal bread. Check the dough five minutes after the first kneading phase. If it is too moist, add some flour until it reaches the right consistency. If the dough is too dry add a spoonful of water at a time during the kneading process.

Replacing liquids: When using ingredients containing liquid (e.g. crud cheese, yoghurt, etc.) the amount of liquid added should be reduced. When adding eggs, beat them in the measuring beaker and fill the beaker with the other required liquids to control the amount. Dough prepared in a place located at a high altitude (above 750 meters) will rise faster. You can reduce the amount of yeast by 14 to 12 teaspoon, to proportionally reduce the rising of the dough. The same concerns places with particularly soft water.

3. Adding and measuring the ingredients and quantities

Always add the liquid first. Add yeast at the end. Do not allow the yeast to come into contact with liquid to avoid fast rising of the yeast (especially when using the timing function).

Use the same measuring units while measuring the ingredients, that is measure the ingredients with the included measuring spoon or spoons used at home, if the recipe requires measuring the ingredients in tablespoons and teaspoons.

Measure the ingredients given in grams correctly.

For the milliliter indications you can use the supplied measuring beaker which has a graduated scale from 30 to 300 ml.

adding fruits, nuts or cereals. You can add these ingredients while using specified programs after you hear a beep. If you add these ingredients too early, they will be crushed during the kneading process.

4. Recipes for the bread baking machine

The above-mentioned recipes are for various bread sizes. The total weight should not exceed 1000 grams. If no specific instructions concerning the weight are given, it means that both a small and a large amount of the ingredients may be used for the given program. In case of the super rapid program the recommended weight of the loaf is about 750 grams.

5. Bread weight and volume

The weight of the bread is precisely indicated in the recipes. It is easy to see, that the weight of the pure weight bread is lower than the weight of whole meal bread. This is because white flour rises more quickly, therefore it is necessary to control the bread during the baking process.

Despite the precise weight indications there may be slight differences. The actual weight of the bread depends to a large extent on the air humidity in the room at the moment of preparation.

Breads with a large wheat content always have a large volume and they exceed the container edge after the last rising phase even if the ingredients are precisely measured. The bread does not spill over. The part of the bread outside the tin is more easily browned than the bread inside the tin.

For the bread to be lighter, in the SUPER program recommended for baking sweet bread, you can use a smaller amount of ingredients than in the SWEET program.

6. Baking results

The result of the baking depends on the conditions (the hardness of the water, air humidity, altitude, the consistency of the ingredients, etc.). Therefore, the recipe indications should serve rather as a reference point, which can be modified depending on the given conditions. Do not get discouraged in case of unsuccessful baking attempts. Try to find the cause of the failure and try once again with changed proportions.

the bread is not brown enough after baking, you can leave it in the appliance and use the browning program.

- is recommended to bake a test bread before setting the timing function for baking overnight to make the necessary adjustments if needed.

Ecology – environment protection

Each user can protect the natural environment. It is neither difficult nor expensive.

In order to do it: put the cardboard packing into recycling paper container; put the polyethylene (PE) bags into container for plastic.

When worn out, dispose the appliance to particular disposal centre, because of the dangerous elements of this appliance, which can be hazardous for natural environment.

Do not dispose into the domestic waste disposal!!!

The manufacturer/importer does not accept any liability for any damages resulting from unintended use or improper handling.

The manufacturer/importer reserves his rights to modify the product any time in order to adjust it to law regulations, norms, directives or due to construction, trade, aesthetic or other reasons, without notifying in advance.

Notes