User manual CLATRONIC BBA 2605

[. . . ] Congratulations for having purchased the BBA 2605 model Bread Baking Machine. You have bought a machine based on a revolutionary new concept: · Some machine programs provide two different levels for the baking of large or small quantities of bread. The bread baking machine offers 12 pre-installed programs with 50 different setting options. There is a completely new program with which you can either just bake a fresh loaf of bread or to brown one that has already been baked. [. . . ] The bread sticks to the container after baking Leave the bread to cool for about 10 minutes after baking ­ turn the container upside down. 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 fingers covered with flour before leaving the dough to rise for the last time. If you proceed with caution, you can avoid the forming of a large hole. This happens in particular when wheat flour is used owing its greater content of gluten. remedy: a) Reduce the amount of flour and adjust the amounts of the other ingredients. The bread rises and spills over anyway a) If a V-shaped ditch forms in the middle of the bread, the flour does not have enough gluten. This means that the wheat contains too little protein (it happens during especially rainy summers) or that the flour is too moist. 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 flour was poor in gluten. It can be used in all those recipes described in the operating instructions requiring flour types 405, 550 or 1050. C) Millet flour is especially suitable for people suffering from many allergies. It can be used in all recipes requiring flour types 405, 550 or 1050 as described in the operating instructions. D) Durum wheat flour is suitable for baguettes thanks to its consistency and it can be replaced with durum wheat semolina. If a mashed boiled potato is added to the flour and kneaded in the dough the fresh bread is easier to digest. For yeast and leaven which must be bought in different quantities follow the producer's instructions on the package and adapt the quantity to the amount of flour used. B) Add 1, 5 tablespoon of vinegar for a small bread loaf and 2 tablespoons for a large loaf to the water. Why does the bread made in an oven taste different from the bread made with the bread baking machine?It depends on the different degree of humidity: the bread is baked drier in the oven owing to the larger baking space, while the bread made in the machine is moister. Problem Smoke comes out of the baking compartment or of the vents The bread goes down in the middle and is moist on the bottom. Cause The ingredients stick to the baking compartment or on the outside of the baking tin The bread is left too long in the tin after baking and warming. Solution Pull out the plug and clean the outside of the baking tin or the baking compartment. Take the bread out of the baking tin before the warming function is over. The lid is to be opened only if the time left on the display is more than 1:30 hours. [. . . ] All breads with a substantial portion of wheat reach a large volume and exceed the container edge after the last rising in the case of the highest weight class. The part of the bread outside the tin is more easily browned compared to the bread in the tin. When the RAPID or ULTRA-RAPID program is suggested for sweetbreads, you can use the ingredients in smaller quantities also for the SWEETBREAD program to make a lighter bread. Therefore, the recipe indications are reference points which can be adapted. [. . . ]