User manual CLATRONIC BBA 2785

[. . . ] Congratulations for having purchased the BBA 2785 model Bread Baking Machine. You will also find the recipes for the following specialties: · White bread, dark leavened bread, light wheat and rye bread, whole bread; Dough which needs to be further worked; Jam which the bread machine can cook. Never dip the connection cable or the appliance in water or any other liquid. Never use the appliance with a defective connection cable, after malfunctions or if the appliance happens to be damaged in any way whatsoever! [. . . ] 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) Spelt flour is very expensive, but it is free from chemical additives because spelt grows on very pool soil and requires no fertilizers. 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 (only for programmes , , 1, 2, 3, 4"). Start the test run by pulling out the plug, keeping the menu key pressed and inserting the plug again. Problem The bread rises too fast The bread does not rise at all or not enough Cause ­ too much yeast, too much flour, not enough salt ­ or several of these causes ­ no yeast at all or too little ­ old or stale yeast ­ liquid too hot ­ the yeast has come into contact with the liquid ­ wrong flour type or stale flour ­ too much or not enough liquid ­ not enough sugar ­ if the water is too soft the yeast ferments more ­ too much milk affects the fermentation of the yeast ­ The dough volume is larger than the tin and the bread goes down. [. . . ] Therefore, the recipe indications are reference points which can be adapted. If one recipe or another does not go straight the first time, do not let yourself be discouraged. If the bread is too pale after baking, you can leave it to brown with the baking program. It is recommended to bake a test bread before actually setting the timing function for use overnight so that you can make the necessary changes if necessary. [. . . ]