43Z011 - Bread maker Zelmer - Free user manual and instructions

Type	Bread maker
Brand	Zelmer
Model	43Z011
Power	600 W (approx.)
Voltage	220-240 V, 50 Hz
Max. loaf weight	750 g
Number of programs	8 (Basic, Rapid, Sweet, French, Yeast Free, Whole Wheat, Dough, Bake Only)
Crust control	3 levels: light (L), medium (P), dark (H)
Delay timer	Up to 13 hours
Memory function	Yes (up to 5 minutes power interruption)
Safety functions	Overheat protection (H:HH indicator), cool-touch housing, automatic shutoff after program
Baking tin	Removable, non-stick coating
Accessories included	Measuring spoon, measuring beaker (30-300 ml), hook for removing kneading paddle
Lid	Removable for cleaning
Viewing window	Yes
Dimensions (approx.)	30 x 25 x 30 cm
Weight (approx.)	4.5 kg

Frequently Asked Questions - 43Z011 Zelmer

How do I clean the bread maker?

Unplug and let cool. Wipe the lid, casing, and baking compartment with a moist towel. Clean the inside of the baking tin with mild detergent; do not immerse in water. Clean the kneading pegs and drive shaft immediately after use. The lid is removable for easy cleaning. Avoid abrasive cleaners.

Why is my bread not rising properly?

Possible causes: old or too little yeast, yeast in contact with liquid (should be added last to a well in flour), liquid too hot, wrong flour type, or not enough sugar. Adjust ingredient doses and ensure fresh yeast. Check room temperature; if too cool, the appliance preheats automatically.

Can I use my own recipes?

Yes, you can use your own recipes. Follow the general rule: add liquids first, then flour, then yeast on top. The maximum loaf size is 750 g. Adjust liquid-to-flour ratio as needed; dough should be soft but not sticky. Use the Basic or Whole Wheat program for most breads.

What is the delay timer and how do I use it?

The delay timer allows you to set a delayed start up to 13 hours later. Press the DELAY TIMER button and use + or - to set the desired completion time. Do not use perishable ingredients (milk, eggs, yogurt) when using this function.

Why is the bread sticking to the baking tin?

Ensure the kneading peg is properly inserted and the tin is coated with non-stick fat before first use. If bread sticks, soak the tin in warm water for 30 minutes to loosen the paddle. For future bakes, remove bread promptly after the warming cycle.

What do the error codes H:HH, LLL, or EEE mean?

H:HH: appliance too hot after previous use. Press and hold START/STOP until the code disappears, then let cool. LLL or EEE: program or electronic error. Perform a test run: hold MENU button while plugging in, release after display shows '1P'. If error persists, contact a service point.

How do I add ingredients like nuts or raisins during kneading?

The appliance will beep during the second kneading cycle to signal when to add extras. Open the lid, add ingredients quickly, then close. Do not add too early or they will be crushed.

Can I bake only (brown) bread using this machine?

Yes, select the Bake Only program to brown bread or cake. This program can be started even if the appliance is still hot. Press START/STOP to stop when desired browning is reached.

How do I remove the kneading paddle if it stays inside the bread?

Use the provided hook to pull the paddle out. If necessary, slightly cut the bread around the paddle. For future bakes, ensure the paddle is clean and lightly greased.

Is it okay to open the lid while the machine is working?

During kneading, you may open briefly to add ingredients. During rising and baking, keep the lid closed to maintain temperature and humidity. Opening during baking may cause the bread to collapse.

USER MANUAL 43Z011 Zelmer

White industrial bread maker with baked goods on the side (no visible text or symbols)

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dipping fruits, nuts or omeats. You can add these ingredients while using specified programs after you hear a heap. If you add these ingredients too early they will be crushed during the sneading process.

4. 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 indicators should serve rather as a reference point, which can be modified depending on the given conditions. Do not get discouraged in ease of unsuccessful baking attempts. Try to find the cause of the failure and try once again with changed proportions. At the break is not brown enough after baking, you can insulin in the appliance and use the browning program. It is recommended to have a best bread before setting the lining function for baking overnight to make the necessary adjustments if needed.

Ecology - environment protection

Each user can protect the natural environment

This is rather difficult nor expensive. In order to do it put the cardboard packing into recycling paper container, put the polyethylene (both have one 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 manufacture/paste does not accept any body for any purposes resulting from a clamped use of the material. The manufacture/paste receives the style to modify the result: any line at order is applied to the apparatus, some discharges or due to construction, labor, storage or other reasons without making in place.

CIVNS-005_012

Dane techniczne

KDY JE VHODNÉ RECEPT UPRAVIT?

WHOLEWHEAT (RUPI DUONA)

Sweet (magusad küpsetised)

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 this instruction manual carefully. Pay special attention to important safety instructions. Keep this instruction manual 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 Upper vent

5 Side vents

6 Baking tin

7 Kneading peg

8 Baking compartment

9 Control panel

ACCESSORIES

10 Measuring spoon

11 Measuring beaker

12 Hook for taking out the kneading paddle

CONTROL PANEL

13 LED display – displays information concerning the selected program, the time left until the end of the program and the bread browning level.

The symbol “1P” will show on the display and you will hear a beep. Number “1” indicates the default program – “Basic”. The letter “P” indicates the browning level setting – medium browning level. The symbol “H” indicates high browning level and the symbol “L” indicates the low browning level. After a few seconds the information on the display will change to “3:00”, which indicates the set program time.

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 until it reaches the value "0:00".

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

15 DELAY TIMER – sets the clock.

16 CRUST button – is used to set the desired browning level.

17 MENU button – is used to select the program.

18 Selected program indicator.

Appliance functions

BUZZER FUNCTION

The buzzer goes off:

When pressing the program buttons.

During the second kneading cycle to signal that the cereals, fruit, nuts or other ingredients can be added.

When the end of the program is reached.

CAUTION! After pressing START/STOP it is possible to switch the sound off. To do this press CRUST, you will see "OFF" in the display window which indicates that the sound was switched off. If you press CRUST again,

you will see „ON” in the display window and hear a sound signal twice which indicates that the sound was switched on.

MEMORY FUNCTION

If there is a brief power cut of up to approximately five 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.

SAFETY FUNCTIONS

If the temperature of the appliance is still too high (above 40^ ) to start a new program, the symbol H:HH will appear on the display after pressing the START/STOP button once again and you will heat a beep. Press and hold the START/STOP until the H:HH symbol disappears from the display and the basic setting will appear on the display. Remove the baking tin and wait for the appliance to cool.

The BAKE ONLY 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. Lightly press the middle of the baking tin to fix the device locks into place. To remove the baking tin pull with medium force on its carrying handle.

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 Close the lid.

⑤ Plug in the appliance.

⑥ Select the desired program using the MENU button.

Basic •

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

Rapid

For a fast preparation of white, wheat and rye bread.

Sweet (sweet bread)

For preparing sweet leavened dough.

French

For the preparation of particularly light white bread.

yeast free

For the kneading and baking of bread loafs up to 750 g.

Whole wheat ●

For whole meal bread.

Dough •

For the preparation of dough.

Bake only •

To brown bread or cakes.

⑦ Select the desired browning level.

The CRUST button is used to set the desired browning level. P MED (MEDIUM), H DARK, L LIGHT. The display will accordingly show the letter "P", "H" or "L".

⑧ If necessary, set the delay time using the DELAY TIMER button.

is possible to delay the start of each program.

part from the baking time, which is automatically programmed according to the selected program, it is also possible to set the exact hour when the baking process is to start. You can change this setting using the + and - buttons, which change the set time by 10 minutes.

The maximum time delay is 13 hours.

When working with the timing function never use perishable ingredients such as milk, eggs, fruits, yogurt, onions, etc.

⑨ Press the START/STOP button.

CAUTION! After pressing START/STOP it is possible to switch the sound off. To do this press CRUST, you will see "OFF" in the display window which indicates that the sound was switched off. If you press CRUST again, you will see „ON" in the display window and hear a sound signal twice which indicates that the sound was switched on.

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.

⑩ Mix and knead the dough.

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

⑪ 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 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.

During pastry rising, baking and warming, the paddle does not turn, only the heater works.

⑫ 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 ONLY 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 ONLY 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 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 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.

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 End of the program phases.

After the end of operation, unplug the appliance.

⑮ Take out the baking tin using pot holders and turn the baking tin over.

⑯ 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.

Heating the appliance to make the dough rise.

The heating is switched only if the room temperature is lower than 25^ C. If the room temperature is above 25^ C, the ingredients are already at the right temperature and there is no need for pre-heating.

Cleaning and maintenance

Before using the appliance for the first time, clean the baking tin and the kneading peg thoroughly using a mild detergent (do not immerse the baking tin into water).

● is highly recommended to coat the new baking tin and the kneading peg with heat resistant fat before using them for the first time and let them heat in the oven for about 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.

Wait until the appliance completely cools down before cleaning or storing. It takes about half an hour for the appliance to cool and to be ready again for baking and kneading.

Unplug 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.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 H:HH.	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 appliance does not start.The audible signal goes off. The display shows the symbol “LLL”.	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 “1P” should appear on the display. If this is not the case, return the appliance to a service point.
The display shows the symbol “EEE”.	Program or electronic error. Please proceed according to the description above.
The display shows the symbol “000” after restarting the appliance.	The appliance was switched off by pulling out the plug during the warming phase. The basic program “P1” was not set.	Always use the START/STOP button to stop the appliance. To restart the appliance: Press and hold the START/STOP button for 10 seconds until the symbol “P” together with the program number appears on the display.

CLASSIC RECIPES

Ready-made bread mixtures availablein shops can be especially used in the appliance.		WHITE BREAD BUTTERMILK BREAD
		IngredientsWater or milkMargarine or butterSaltSugarFlour type 550Dry yeast	300 ml1 1⁄2 tablespoon1 teaspoon1 tablespoon540 g1 teaspoon	IngredientsButtermilkMargarine or butterSaltSugarFlour type 550Dry yeast	300 ml1 1⁄2 tablespoon1 teaspoon2 tablespoons540 g1 teaspoon
		Program: BASIC Program: BASIC or FRENCH
NUT AND RAISIN BREAD SUNFLOWER BREAD 7 GRAIN CEREAL BREAD
IngredientsWater or milkMargarine or butterSaltSugarFlour type 500Dry yeastRaisinsCrushed nuts	350 ml1 1⁄2 tablespoon1 teaspoon2 tablespoons540 g1 teaspoon100 g3 tablespoons	IngredientsWaterButterFlour type 550Sunflower seedsSaltSugarDry yeast	350 ml1 tablespoon540 g5 tablespoons1 teaspoon1 tablespoon1 teaspoon	IngredientsWater or milkMargarine or butterSaltSugarFlour type 550Whole wheat flour7-grain flakesDry yeast	300 ml1 1⁄2 tablespoon1 teaspoon2 1⁄2 tablespoon240 g240 g60 g1 teaspoon
Program: BASICAdd raisins and nuts after the first acoustic signal or after the first kneading cycle.		Program: BASICTip: Sunflower seeds can be replaced with pumpkin seeds. Toast the seeds in a frying pan to give them a more intense flavor.		Program: WHOLE WHEATWhen using whole grains, soak them first.
ONION BREAD WHOLE WHEAT BREAD CHOCOLATE AND NUT BREAD
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 ml1 1⁄2 tablespoon1 teaspoon2 teaspoons360 g180 g1 teaspoon	IngredientsWaterChocolate-nutspreadSaltCaster sugarFlour type 500Plain flourDry yeast	275 ml90 ml1 1⁄2 teaspoons1 1⁄2 teaspoons300 g150 g1 1⁄2 teaspoon
Program: BASICBake this bread immediately.		Program: WHOLE WHEATNOTE: While using the “DELAY TIMER” program, add more water instead of eggs.		Program: FRENCH
NUT, ALMOND AND HONEY BREAD FRENCH BAUGETTES PIZZA DOUGH
IngredientsWaterButterSaltSugarChopped nutsChopped almondsHoneyFlour type 550Dry yeast	300 ml1 1⁄2 tablespoon1 teaspoon1 teaspoon1 tablespoon1 tablespoon1 tablespoon1 tablespoon540 g1 teaspoon	IngredientsWaterHoneySaltSugarFlour type 550Dry yeast	300 ml1 tablespoon1 teaspoon1 teaspoon540 g1 teaspoon	IngredientsWaterSaltOlive oilFlour type 500SugarDry yeast	300 ml3⁄4 teaspoon1 tablespoon450 g2 teaspoons1 teaspoon
Program: BASIC		Program: DOUGHDivide the dough when ready into 2-4 parts, form long loaf shapes and leave them to rest for about 30-40 minutes. Make a series of diagonal cuts on the top surface and put the bread to bake in the oven.		Program: DOUGHAfter the kneading process, spread the dough, form a round shape and leave to rest for 10 minutes. Spread the sauce and add the desired filling. Bake in the oven for 20 minutes.

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
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.
use 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 (½, ¾ 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 500 g 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.