Instructions
Setting up the bread maker
Adding ingredients
BASIC ORDER
First wet ingredients (as per recipe): water, oil, eggs
Then dry ingredients (as per recipe): our, yeast, salt, sugar, milk powder
• Remove the baking tin from the appliance and place the clean kneading
blades on the spindles inside the tin (see Fig. 2, page 11).
• Put all the ingredients in the baking tin in the correct order (see below).
IMPORTANT!
Before using the bread maker, make sure you (and anyone who uses this
appliance) have read and understood the general advice in the "Getting
Started" section and the safety instructions on the previous pages.
• First add tap water to the baking tin, then add the required type(s) of our.
NOTE: The order of ingredients is different when using a prepackaged
bread mix; see the relevant section on the previous page.
NOTE: When using rye our, take into account that this dough does not
rise much. For that reason, use at least 30% wheat our and max.
70% rye our.
• Make a little hole in the our in one corner of the baking tin and add the salt.
• Close the hole and make another hole in the opposite corner. Add the
yeast and close the hole so that salt and yeast do not mix immediately.
• Always add some sugar, as this will inuence how well the bread rises.
• If the recipe includes butter, add it in small chunks.
• Add any extra ingredients (such as grains, nuts or dried fruit) to the fruit
and nut dispenser for release into the dough at the right time. Do not add
more than t into the dispenser with the lid closed. If required, you may
add more when the extra ingredients are released (see page 19).
IMPORTANT!
• Room temperature: All ingredients should be at room temperature.
Warm water may only be used for the 'Quick' program.
• Avoid spillage: Make sure not to spill any ingredients into the baking
chamber (the area surrounding the baking tin). Keep the outside of the
baking tin clean and make sure that the heating element does not come into
contact with dough or ingredients.
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