User manual CLATRONIC BBA 2787 NEW

[. . . ] Congratulations for having purchased the BBA 2787 model Bread Baking Machine. You have bought a machine based on a revolutionary new concept: · 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. 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; Read all the instructions in the manual and follow them carefully!Never dip the connection cable or the appliance in water or any other liquid. [. . . ] 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. When can the lid of the bread baking machine be opened during the baking?Generally speaking, it is always possible while the kneading is underway. During this phase small quantities of flour or liquid can still be added. If the bread must have a particular aspect after baking, proceed as follows: before the last rising phase (Depending on the program the display must still amount to a total time of approx. ) open the lid with caution and shortly and carve the bread crust while it is forming with a sharp pre-heated knife, scatter cereals on it or spread a mixture of potato flour and water on the crust to give it a glossy finish. This is the last time that the lid can be opened, otherwise the bread will go down in the middle. The lower the type number, the less roughage the flour contains and the lighter it will be. The term "wholemeal" means that the flour was ground from whole grain and hence it has greater contents of roughage thus making the wheat wholemeal flour darker. 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. Cause The ingredients stick to the baking compartment or on the outside of the baking tin. 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. Press the START/STOPP button for 10 seconds until "P" appears with the programme number. Start the test run by pulling out the plug, keeping the menu key pressed and inserting the plug again. The appliance was switched off by pulling out the plug during the warming phase and was no set on the normal program , , 1P". Reset: Press the START/STOPP button for 10 seconds until "P" appears with the programme number. 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. [. . . ] 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. If one recipe or another does not go straight the first time, do not let yourself be discouraged. [. . . ]