30
Useful Hints
When operating the bread maker for the first time we recommend not
using the time delay function.
If desired you can remove the kneading paddle after the last kneading
cycle so that they do not leave holes in the bread after baking. Coat
your hands with flour and lift out the dough. Remove the kneading
paddle and re-insert the dough into the baking pan.
When using ready-to-use baking mixtures for bread and similar baking
products, always follow the baking instructions on the package.
When starting operation without time delay, we recommend using
lukewarm water and the dry ingredients should have room tempera-
ture.
Do not use any perishable ingredients such as eggs, fresh milk, fruits,
onions etc. in the delayed start time function.
The bread maker works well in a wide range of environment
temperature. However, when using the delayed start time function in a
warm room, the dough may rise too quickly. The room temperature
should be within 15 and 35° C.
The confirmation sounds which prompt you to add dry ingredients
(nuts, seeds, fruits etc.) and the confirmation sound which indicates
the end of the programme cannot be switched off. The signal sounds
will also sound in the night.
If desired check the dough during kneading process. If the dough
sticks on the wall of the baking pan, add one tablespoon of water to
the dough. If the dough is to sticky, sprinkle the dough with flour. Make
such corrections very gradually and wait to see if there is an improve-
ment before continuing.
Only open the lid in order to add additional dry ingredients. When
opening and closing the lid unnecessarily during rise and baking time,
the dough will fall while baking.
Please always observe the order of the ingredients, as shown in the
drawing on page 28. Only when mixing heavy rye flour we recommend
changing the order of the ingredients. In this case first place the yeast,
then the flour and at least pour the liquid into the baking pan. By doing
this the ingredients will be stirred much more evenly. When using the
time delay function, make sure the yeast does not come into contact
with water.
