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15. Turn the bread pan upside down let the bread slide out to a suitable surface. If the bread loaf
is stuck inside, gently tap the bread pan with a soft implement, or gently turn the bread pan
base to wriggle the kneading paddle on the shaft.
16. Check if the kneading paddle is in the bread pan. If the kneading paddle left the shaft and it
is stuck in the bread loaf bottom, pull it out with the hook (12).
17. Wait for the bread maker to cool down and clean it.
BAKING TIPS
The following recipes will help you bake many bread types and flavours. You will also find tips
for cooking jam, yeast cake, or gingerbread. There are various types of flour, yeast, oil, fat and
other ingredients which affect the final appearance, crust colour, texture, and flavour. Hence
the first attempts may vary from your expectations. You will certainly figure out your own
modifications of the following recipes to get unique products that you and your family like.
Note that the baking results also depend on ambient temperature, air humidity, water hard-
ness, and barometric pressure or altitude even if the latter two are not so obvious in cooking
and baking.
Follow the ingredient dosing order shown in the recipes. It is critical to good baking results. If
you attempt to adjust the recipes on your own, remember that the total weight of ingredients
cannot exceed the weight setting you choose before starting a program. If you change the
product weight listed in these recipes (see the procedures), adjust the proportions of ingre-
dients accordingly.
The teaspoon/tablespoon measure (13) (5 ml/14 ml, respectively) corresponds to the standard
teaspoon and tablespoon capacities.
WHITE WHEAT FLOUR BREAD
INGREDIENTS:
Water: 300 ml
Cooking oil: 1.5 tablespoons
Salt: 1.5 teaspoons
Sugar: 2 tablespoons
Wheat flour: 530 g
Dry yeast: 7g
PROCEDURE:
Add the ingredients to the bread pan in the listed
order. Insert the bread pan into the bread maker,
input the bread loaf weight of 900g, select the
dark crust level, and start the BASIC BREAD pro-
gram.
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