ENGLISH
22
Cleaning and Maintenance
• Before the baking dish is used for the fi rst time it
should be briefl y rinsed out with water and the dough
hook cleaned.
• It is highly recommended to coat the new baking tin
and the kneading pegs with heat resistant grease
before using them for the fi rst time and let them heat
in the oven for about 10 minutes at 160°C. Once the-
se have cooled down clean away (polish) the grease
from the baking tin with a sheet of paper towel. This
operation is to be performed to protect the nonstick
coating. This operation can be repeated from time to
time.
• After use always leave the appliance to cool before
cleaning it or putting it away. It takes about half an
hour for the appliance to cool and to be ready again
for baking and kneading.
• Before cleaning pull out the plug and leave the
appliance to cool. Use a mild detergent. Never use
chemical cleaning agents, gasoline, oven cleaners or
any detergent that can scratch or ruin the coating.
• Remove all the ingredients and crumbs from the
lid, casing and baking compartment with a moist
towel. Never dip the appliance in water nor fi ll the
baking compartment with water! The lid can be
removed for easier cleaning. Position it vertically and
then press to the rear on the hinge.
• Wipe the outside of the baking tin with a moist towel.
The baking dish can be rinsed out from the inside
with water. Do not leave it too long dipped in water.
• Both the kneading pegs and drive shafts need to
be cleaned immediately after use. If the kneading
pegs remain in the tin, it becomes diffi cult to remove
them afterwards. In this case fi ll the container with
warm water and leave it to rest for 30 minutes. Then
remove the kneading pegs.
• The baking tin has a nonstick coating. Do not use
metal objects that can scratch the surface when
cleaning it. It is normal that the color of the coating
changes over the course of time. This change does
not alter its effectiveness in any way whatsoever.
• Before putting the appliance away for storage, make
sure that it is perfectly cool, clean and dry. Put the
appliance away with the lid closed.
Questions & Answers on Baking
The bread sticks to the container after baking
Leave the bread to cool for about 10 minutes after
baking – turn the container upside down. If necessary
move the kneading peg shaft back and forth. Grease the
kneading pegs before baking.
How do you avoid the forming of holes in the bread
owing to the presence of the kneading pegs
You can remove the kneading pegs with your fi ngers co-
vered with fl our before leaving the dough to rise for the
last time (see “Program Phase Timing” and the display
messages). If do not wish to do so, use the hook after
baking. If you proceed with caution, you can avoid the
forming of a large hole.
The dough spills over when it is left to rise
This happens in particular when wheat fl our is used
owing its greater content of gluten.
Remedy:
a)
Reduce the amount of fl our and adjust the amounts
of the other ingredients. When the bread is ready, it
will still have a large volume.
b) Spread a tablespoon of heated liquefi ed margarine
on the fl our.
The bread rises and spills over anyway
a) If a V-shaped ditch forms in the middle of the bread,
the fl our does not have enough gluten. This means
that the wheat contains too little protein (it happens
during especially rainy summers) or that the fl our is
too moist.
Remedy:
add one tablespoon of wheat gluten for 500 g of
wheat.
b) If the bread has a funnel shape in the middle,
the possible cause can be one of the following:
– the water temperature was too high;
– too much water was used;
– the fl our was poor in gluten.
When can the lid of the bread baking machine be
opened during the baking?
Generally speaking, it is always possible while the kne-
ading is underway. During this phase small quantities of
fl our or liquid can still be added.
If the bread must have a particular aspect after baking,
proceed as follows: before the last rising phase (see the
Program Phase Timing” table and the message on the
display) open the lid with caution and shortly and carve
the bread crust while it is forming with a sharp pre-
heated knife, scatter cereals on it or spread a mixture
of potato fl our and water on the crust to give it a glossy
fi nish. This is the last time that the lid can be opened,
otherwise the bread will go down in the middle.
What do the type numbers for fl our mean?
The lower the type number, the less roughage the fl our
contains and the lighter it will be.
What is wholemeal fl our?
Wholemeal fl our is made of all types of cereals including
wheat. The term “wholemeal” means that the fl our
was ground from whole grain and hence it has greater
contents of roughage thus making the wheat wholemeal
fl our darker. However, the use of wholemeal fl our does
not make the bread darker as it is widely believed.
What must be done when using rye fl our?
Rye fl our does not contain any gluten and the bread
hardly rises. In order to make it easily digestible a rye
wholemeal bread with leaven is to be made.
The dough will rise only if one part of 550 type fl our is
added to every four parts of rye fl our without gluten.
05-CB 594 D_GB_H Neu.indd 22
05-CB 594 D_GB_H Neu.indd 22
10.01.2008 14:29:08 Uhr
10.01.2008 14:29:08 Uhr
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