of the bread the wing of the kneading hook is stuck. Cut the bread
in that position and easily remove the kneading hook.
Cleaning & Maintenance
Warning:
► Always disconnect from mains power supply and let the ap-
pliance cool down before cleaning.
► Do not submerge the appliance and the baking tin in water.
To avoid the risk of electric shock and re do not ll water
into the baking chamber.
Caution:
► Do not use a wire brush or other abrasive objects for clean-
ing.
► Do not use aggressive or abrasive cleaning agents.
• For easy cleaning detach the lid; hold it upright and remove to
the top.
• Remove all ingredients and crumbs with a damp cloth from lid,
casing and baking chamber.
• Wipe the baking tin on the outside with a damp cloth. The
inside can be cleaned with water and a mild cleaning agent.
• Clean kneading hooks and drive shafts immediately after use.
The kneading hooks may be difcult to remove if left in the
bread tin. In this case ll warm water for approx. 30 minutes
into the tin. Now the kneading hooks can be removed easily.
Note:
The baking tin is anti-stick coated. It is normal if the color of the
coating changes over time, this does not affect the function.
• Ensure that the appliance is clean and dry and has cooled
down complete before storing. Store the appliance with the lid
closed.
Questions on Baking
• The bread sticks to the container after baking
Leave the bread to cool for about 10 minutes after baking
– turn the container upside down. Move the kneading hook
shaft back and forth, if necessary. Grease the kneading
hooks before baking.
• How do you avoid the forming of holes in the bread owing
to the presence of the kneading hooks
You can remove the kneading hooks with your ngers covered
with our before leaving the dough to rise for the last time. The
display must show a remaining processing time of approx. 1:30
hours, depending on the program. If you not wish to do so,
use the hook after baking. If you proceed with caution, you can
avoid the forming of a large hole.
• The dough spills over when it is left to rise
This happens in particular when wheat our is used owing to
its greater content of gluten.
Remedy:
a) Reduce the amount of our and adjust the amounts of the
other ingredients. When the bread is ready, it will still have a
large volume.
b) Spread a tablespoon of heated liqueed margarine on the
our.
• The bread rises and spills over anyway
a) If a V-shaped ditch forms in the middle of the bread, the our
does not have enough gluten. This means that the wheat
contains too little protein (it happens during especially rainy
summers) or that the our is too moist.
Remedy: Add one tablespoon of wheat gluten per 500g of
wheat our.
b) If the bread collapses funnel-shaped in the center, the pos-
sible cause can be one of the following
- the water temperature was too high,
- too much water was used,
- the our was poor in gluten,
- draft when opening the lid during baking.
• When can the lid of the bread maker be opened during the
baking?
Generally speaking, it is always possible while the kneading is
underway. During this phase small quantities of our or liquid
can still be added.
If the bread must have a particular aspect after baking, pro-
ceed as follows: before the last rising phase (the display must
show a remaining processing time of approx. 1:30 hours, de-
pending on the program) 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
our and water on the crust to give it a glossy nish. This is the
last time that the lid can be opened; otherwise the bread will go
down in the middle.
• What do the type numbers for our mean?
The lower the type number, the less roughage the our con-
tains and the lighter it will be.
• What is wholewheat our?
Wholewheat our is made of all types of cereals including
wheat. The term “wholewheat” means that the our was
ground from whole grain and hence it has a greater contents of
roughage thus making the wholewheat our darker. However,
the use of wholewheat our does not make the bread darker
as is widely believed.
• What must be done when using rye our?
Rye our does net contain any gluten and the bread hardly
rises. In order to make it easily digestible a RYE WHOLE-
WHEAT BREAD with leaven is to be made.
The dough will rise only if one part of type 550 our is added to
every four parts of rye our without gluten.
• What is gluten in our?
The higher the type number, the lower the gluten contents
of the our are and the less the dough will rise. The highest
quantity of gluten is contained in type 550 our.
• How many different our types are there and how are they
used?
a) Corn, rice and potato our are suitable for people allergic to
gluten or for those who suffer from sprue or celiac disease.
b) Spelt our is very expensive, but it is free from chemical ad-
ditives because spelt grows on very poor soil and requires
no fertilizers. Spelt our is especially suitable for allergic
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