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carefully turn on the bottom of the driveshaft until
the bread loosens. if you remove the bread from
the breadmaker and the kneading blade stays in the
bread, carefully remove it. Leave the bread to cool on
a wire rack and remove the kneading blade afterwards
with your fingers. make sure that the kneadingblade is
cooled down. it is recommendable to cut the bread
after 15 to 20 minutes.
extra: if you do not wish or are not able to remove the bread
immediately, the breadmaker will automatically go into a "keep
warm" setting, holding the temperature of the bread for up to 60
minutes. this is not included in the total time of the program.
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how to use the timer
if you wish to use the timer, you must set the timer before you
press the start-button.
important: do not use the timer if you use perishable
ingredients.
Follow the first 9 steps of the chapter "baking bread", then;
after you have selected the right program, the right crust colour
and the right size, press on the timer-buttons to increase or
decrease the time on the display. see the chapter "the display".
+ = 10 minutes to
— = 10 minutes off
the time shown on the display is the total amount of
processingtime. the timer can be programmed up to 13 hours.
For example: the present time is 9:00am and you want the
bread to be ready at 6:30pm. it is 9 hours and 30 minutes from
now until 6:30pm. You should therefore set the timer with the
"+" button to 9 hours and 30 minutes - "9:30". the breadmaker
will now run the program and make sure that the bread is ready
on the time you want.
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tips for baking bread
• do check use by dates on ingredients and make sure they are
at room temperature.
• do add ingredients to the breadpan in the order stated in the
recipe.
• do use fresh ingredients.
• do add the yeast as the last ingredient. place the yeast in
a small hole in the center of the flour. it may not come in
contact with salt, sugar and water (milk).
• tip: check the freshness of the yeast by dissolving a
teaspoon of sugar in half a cup of water and add a teaspoon
of yeast. after a few minutes the mixture should bubble, then
you'll know that the yeast is fresh.
• tip: after approx. 5 to 10 minutes after starting kneading
you can check the dough. the dough should be a smooth,
elastic, round ball. open the lid and touch the top of the ball
of dough carefully with your fingers. Watch out, because
the kneadingblade is still turning. if the dough sticks to the
breadpan, the dough is too wet. if it does not stick to your
fingers at all, the dough is too dry.
• tip: salt restrains the activity of the yeast and sugar boosts
the activation. if, by any change, you may not use one of
these two ingredients, because of a diet, you must take out
the otherone. You will get bread without salt and sugar.
• Leave the breadmaker to cool down for 10 to 20 minutes
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english
before you use it again.
• different types of bread have another structure and size
because the used ingredients differ. some breads can be
more solid and smaller than others. this is normal.
• it is possible with some recipes that you have to adjust the
proportions. by that we mean: the amount of yeast or the
amount of flour or the amount of water. never adjust them at
the same time. this will take no effect. the adjustment can
be necessary in connection with:
- quality and specific gravity of the flour
- temperaturedifferences of the surroundings
- freshness of the ingredients.
• the bread you bake, contains no preservatives so therefore
it is perishable. When you keep it airtight, after you have let it
cool down, you can store the bread for a few days. the bread
can also be frozen for up to one
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problems that may occur
different factors can cause the bread to fail. We will set a few
examples below of bad results and solutions.
The bread has collapsed
- if your bread has collapsed on all sides, the dough was
too wet. add less water. When you use preserved fruits or
vegetables, drain them first and dry them before using. they
are soaked and contain too many fluids. You can also use a
lighter flour.
- overrise is also a possibility. Usually this is because the
ingredients are not in balance. the dough has risen too much
and can only collapse. add less yeast, 1 or 2 grams. too many
liquids is also possible. it is possible that you are using flour
that needs less water than the recipe states. the next time
add 10 to 20 ml. less water.
The bread is not baked enough in the middle
- if the inside of the bread is not well baked, the flour you used
may be the cause. this usually happens with heavy flours,
such as whole wheat or rye. try to use an extra kneadingcycle
when you use one of these flours. once the breadmaker has
finished the first kneading cycle, de-activate the program. set
the program again and press start. the breadmaker will start
kneading again and the dough will have more air in it.
- You can also set the crust on dark, which make the bake-off
temperature a little higher.
The bread has run over
- if your bread rises more then normal, you have used too
much yeast. check if you used the right amount and the right
type of yeast.
- too much sugar can over-activate the yeast. Use less sugar
and also be careful with dried fruits or honey. try to add less
water, 10 to 20 ml. remember that a too small amount of fluid
restrains the yeast.
- the use of very fine grinded flour can also cause the bread
to rise too much. these flours do not need as much yeast as
other types of flours.
The bread is too dry
- Use less flour or add 1 tablespoon of liquid. When the
breadmaker is mixing heavy dough or when it uses
longer kneadingtimes, it is possible that the breadmaker
slightly shakes on the kitchencounter. make sure that the
breadmaker is placed on a stable surface, not to close near
the edge.
month.
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