Inhoudsopgave
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*1 Crust Possible selections: Light, Medium and Dark
*2 Quick: If the option Quick is selected with the Crust button, the baking time is
reduced by approximately 1 hour.
*3 Timer: You can use the arrow keys to set the time when the baking programme
automatically begins. The timer should not be used if you are baking bread with
perishable foods, which should be stored in a cooled state (e.g. eggs, milk, cream...).
*4 You can use the Bake programme to extent the baking time to 1 – 1.5 hours.
*5 The ingredients dispenser is fi lled with additional ingredients such as nuts, raisins,
seeds etc. and automatically adds them to the dough at the right time while kneading.
Before fi rst use
ATTENTION!
■
Danger of suffocation! Keep children and animals away from the packaging.
■
Burn hazard! The device becomes very hot during operation and shortly thereafter!
When setting up the device, make sure you choose an area with adequate space
around the device (at least 30 cm on the sides and overhead).
1. Unpack the device and make sure that the scope of delivery is complete (see chap-
ter "Product contents" and chapter "Device overview") and check for any damages
from transport. Should you identify any transport damage, do not use the device(!);
instead please promptly consult the customer service.
2. There may be some production residues stuck to the device. To avoid health risks,
clean the inside of the housing and the accessories thoroughly before fi rst use (see
chapter "Cleaning").
What to watch for when baking bread?
ATTENTION!
■
Do not overfi ll the baking pan. The maximum fi lling volume is:
–
500 g of dry ingredients and 300 ml of liquids for light, standard bread types
–
660 g of dry ingredients and 440 ml of liquids for heavy bread types
The quality of your bread depends on numerous factors: Always make sure that the
ingredients you use are fresh and are kept at room temperature. By following the above
notes, you will have no problems preparing fresh, delicious bread.
Ingredients
•
Flour
Flour is the main ingredient in bread. Flour forms gluten when a liquid is added. How-
ever, gluten is responsible for the rising and for the fi rmness of the dough. Baking
properties are therefore highly dependent on the formation of gluten. For this rea-
son, check the manufacturer information on the fl our package to determine whether
the fl our is suitable for baking bread (fl our type). As fl our is one of the main ingredi-
ents in bread, the amount of fl our is, in most cases, to be considered as a base factor
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10.02.2017 12:44:29
10.02.2017 12:44:29
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