Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
Fax +32 2 359 95 50
2.
Kneading blade
Clean the kneading blade with a damp cloth. If the kneading blade is difficult to detach,
pour some hot water in the baking tin and wait for a few minutes. Hot water will release
the connection of the kneading blade. If the hole of the kneading blade is obstructed,
clean it with a toothpick, making sure not to scratch the blade.
3.
Lid with window
Clean it with a damp cloth. Never immerse it in water or any other liquid.
4.
Inner case
If necessary, you can also clean the inner case. There too, only use a damp cloth. Make
sure the inner case has totally cooled down before cleaning it. Make sure it is totally dry
before switching on the appliance.
5.
Housing
Clean the housing of the appliance with a damp cloth. Never immerse the appliance in
water or any other liquid.
PROGRAMME DESCRIPTION AND RECIPE SUGGESTIONS
MEMORY
If there is a supply interruption during the course of bread making, the process of bread making
will be continued automatically if the supply is restored within 20 minutes, without having to
press the START/STOP key. If the supply interruption time exceeds 20 minutes, the memory
cannot be kept and the bread maker must be restarted. If the programme cycle had not
gone further than the kneading cycle, just restart the programme. If the programme had gone
a bit further than the kneading cycle but had not reached the beginning of the baking cycle,
use the baking programme "BAKE" which will start the baking process. However, if the
programme was in the middle of the baking cycle at the time of the supply interruption, it is
advisable to discard the dough and to start all over again as the baking programme might be
too long and might burn the dough.
STANDARD WHITE BREAD
Programme:
1 (Basic) –
Crust colour
: light/dark –
Weight
: 450g/680g/900g
This setting is used for breads which primarily use white flour; though some recipes may include
small amounts of whole wheat flour as well. Loaves will be slightly denser than French or sweet
breads.
Ingredients:
450g 680g
900g
2/3 cup of water
1 tablespoon of butter or
margarine
1 tablespoon of plant oil
1/3 teaspoon of salt
1 ½ tablespoon of
powdered milk
2 tablespoons of sugar
2 cups of all-purpose flour
or bread flour
1 ¼ teaspoon of quick-rise
yeast or dried yeast
1 cup of water
1 ½ tablespoon of butter or
margarine
1 ½ tablespoon of plant oil
½ teaspoon of salt
2 tablespoons of powdered
milk
2 ½ tablespoons of sugar
2 ¼ cups of all-purpose flour or
bread flour
1 ¼ teaspoon of quick-rise
yeast or dried yeast
1 1/3 cup of water
2 tablespoons of margarine or
butter
2 tablespoons of plant oil
1 teaspoon of salt
3 tablespoons of powdered
milk
3 tablespoons of sugar
3 ½ cups of all-purpose flour or
bread flour
1 ½ teaspoon of quick-rise
yeast or dried yeast
34
VG BBA 1 - 110711
Assembly page 34/168
