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If you want to use the time delay, you must set this before pressing the Start button.
Important: do not use the time delay when using perishable ingredients.
First observe the first 9 steps described in section “Baking bread“ and then – after setting the correct programme, crust colour
and size – press the arrow keys to increase or decrease the time on the display. Also see section “The display”.
+ = 10 minutes more
— = 10 minutes less
The time shown on the display is the total baking time required. The time delay can be programmed up to 13 hours.
Example:
It is 9 am in the morning, and you want to have freshly baked bread at 5 pm in the afternoon.
Add all the ingredients to the baking tin. Place the baking tin in the bread maker. Close the lid and press the menu button to
set the correct programme. Press the Color button to set the correct crust colour and set the correct weight using the Loaf
button. Press “+” until 8:00 appears in the display. After all, 8 hours will pass from the moment you press the start button until
the moment that the loaf should be ready (5 o'clock in the afternoon). Press the start button. The colon on the display starts to
flash and the time counts down until the time is reached at which the bread maker should start kneading. The bread maker will
now go through the entire set programme, until the loaf is ready at the time that you want.
SETTING THE TIME DELAY
• Always carefully weigh the ingredients and make sure they are at room temperature.
• Add the ingredients in the correct order.
• Make sure the ingredients are fresh.
• Make sure you add the yeast to the baking tin as the last ingredient. Do this in a little hole in the meal. It should not come
into contact with salt, sugar and water (milk).
• Tip:
You can determine the freshness of the yeast by means of the following test: In half a cup of lukewarm water,
dissolve 1 teaspoon of sugar and add 1 teaspoon of yeast to this mixture. After a few minutes, it should start to buzz
and bubble, only then you will know that the yeast is fresh.
• Tip:
5 to 10 minutes after starting the bread maker, you can test if the dough ball is okay. The dough should look like
a smooth, elastic, round ball. Open the lid and briefly touch the top of the dough ball with your fingers. Make sure the dough
hook continues to rotate. If the dough lightly sticks to your finger, this is good. If the dough sticks to the baking tin, it is too
wet. If the dough does not stick to your fingers, the dough ball is too dry.
• Tip:
Salt slows the action of the yeast, while sugar accelerates it. If you cannot use one of these ingredients due to a diet,
you must also leave out the other. In that case, you get a loaf without sugar and salt.
• If you immediately want to bake another loaf, you must allow the machine to cool down for 10 to 20 minutes before using
it again.
• Different types of bread have different structures and sizes, because the ingredients used are different. Some loafs can also
be much firmer and smaller than others. This is normal.
• It is possible that you must adapt the proportions of some recipes. By this we mean:
the amount of yeast, or the amount of meal, or the amount of water. Never adapt everything at the same time.
Because this will not have any effect. The adaptation can be necessary in connection with:
- quality and specific weight of the meal
- differences in ambient temperature
- freshness of the ingredients.
• The bread that you bake yourself does not contain preservatives, which means that it is also more perishable.
If you package the loaf air tight, after allowing it to cool down properly, you can eat the bread for a few days. Of course,
you can also freeze the bread, so you can consume it at a later date.
A FEW TIPS
There are different factors that could lead to a poor result when baking bread. Below are a number of examples of poor results
and how to solve this, if possible.
The loaf has collapsed
- If your loaf seems to have collapsed on all sides, this means that the dough was too wet. Try adding a little less water.
When using conserved fruits or vegetables, first drain them well and properly wipe them dry before using them. They have
been soaking for a longer period of time, as a result of which they contain excess liquid. You can also try to use a lighter type
of flour.
- It can also be a case of excess leavening. The dough has risen so much, that the dough is no longer able to handle the
rise. Try to add a little less yeast, 1 to 2 grammes less. In this case, it is also possible that the amount of liquid is to blame.
It is possible that you use meal that needs less water than the standard recipes indicate. Try adding 10 to 20 ml less water
the next time.
PROBLEMS AND SOLUTIONS
