GB
- When using the appliance, you will hear an inherent clicking sound. This is normal and
the appliance will not be replaced for this purpose under warranty.
- Pets (e.g. exotic birds) may be responsive to the smell/odour, vapours and smoke arising
during the preparation of food. Therefore it is recommended that the food should be
prepared in another room.
- If unusual signs appear on the display, disconnect the appliance from the electric socket
and connect it again.
End of programmed phases
Open the lid after program end. Pull the holder B1 to remove the baking form B, put it
upside down on a heat-resistant solid surface (e.g. cutting board). If the bread will not
go out to the board, move the kneading blades backward and forward until the bread is
released. If the kneading blades are stuck in the bread, use F to remove them easily. Then,
let the bread cold down. Use electric slicer or a special toothed blade knife for slicing the
bread. Store remaining bread in a plastic bag or a utensil. You can store the bread for
up to three days at room temperature. If longer storage of the bread is needed, wrap it
in the plastic bag or utensil and store it in a freezer. Store for max 10 days. Whereas the
homemade bread does not contain any preservatives, its shelf life is not generally longer
than the same of shop-purchased bread.
Note: use suitable personal protective equipment (e.g. kitchen gloves) for handling the hot
baking pan, holder, blades etc. Do not use gross force on walls of the baking pan to
release nished bread!
VI. FREQUENTLY ASKED QUESTIONS RELATED TO BAKING
Bread stuck on the pan after baking
Let the bread cool down for about 10 minutes after baking and then turn the pan upside
down. If needed, move the kneading blade shafts forward and backward. Grease the pan
including the kneading blades for the next baking.
How to avoid holes in the bread due to the kneading blades?
You can remove the kneading blades with our coated ngers before the last dough rising
phase. (See timing of the program phases and information on the display).
Dough rises over the pan edge
It happens especially when wheat our with higher gluten content is used.
- Reduce amount of flour and adapt other ingredients. Finished bread will be of sufficient
volume.
- Spread a tablespoon of dissolved margarine on the dough.
Bread is not risen sufciently
a) If a V-shaped groove appears in the centre of the bread, the our does not contain
sufcient amount of gluten. It means the our contains a few protein (it happens during
rainy summer) or because of moist our. Measures: add a tablespoon of wheat gluten to
each 500 g of our.
b) If the bread is constricted in the centre, the reasons may be:
- too high temperature of water;
- too much water used;
- gluten-low flour used.
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