Safety Instructions

Read all the instructions in the manual and follow them carefully! 1. Do not touch any of the appliances hot surfaces. Use oven cloths! The bread baking machine is very hot after baking. 2. Never dip the connection cable or the appliance in water or any other liquid. 3. Caution, Risk of fire! Only use the device under supervision. When baking using the timer, set it so that the device is suitably supervised during operation. 4. Keep your eye on the appliance when children are around! Unplug the appliance if it is not being used and before cleaning it. Before removing single parts of the appliance let it cool down. 5. Never use the appliance with a defective connection cable, after malfunctions or if the appliance happens to be damaged in any way whatsoever! In these cases have the Customer Service check and repair it if necessary. Never try to repair it yourself. The warranty is void in this latter case. 6. The use of accessories not recommended by the manufacturer can cause damage. Use the appliance exclusively for the envisaged purpose. 7. Lay the appliance firmly on the counter to avoid that it falls off during the kneading of a thick dough. In the case of extremely smooth counters the appliance should be placed on a thin rubber mat to avoid any risk of falling. 8. The bread baking machine must be kept at a distance of at least 10 cm from other objects when it is working. The appliance can be used only indoors. 9. Make sure that the power cable does not touch any hot surface and that it does not hang over a table edge thus avoiding, for example, that children may grab it. 10. Never place the appliance either on or near a gas or electrical stovetop or a hot oven. 11. Pay great attention when handling the appliance especially when it is full of hot liquids (marmalades)! 12. Never remove the baking tin while the appliance is still working! 13. Do not fill the baking tin with an amount of ingredients greater than that required by the recipe! If this should happen, the bread will not bake evenly or the dough will overflow. Follow the instructions carefully. 14. Metal foils or other materials must not be put inside the appliance as these may cause a fire or a short circuit! 15. Never the cover the appliance with towels or other materials during use! The heat and steam must be free to escape. Danger of fire if the appliance is covered with flammable materials or comes in contact with curtains, etc. The manufacturer is not liable if this appliance is used for commercial purposes or in any way or manner that does not comply with the instructions herein provided.

Parts and Drawings

Cover, removable Handle Viewing panel Vent Baking tin Kneading pegs
Plug Control Panel Casing Side vent On/Off switch (rear, right)
Accessories (not shown): 1 hook to remove the kneading pegs, 1 measuring spoon, 1 measuring beaker

Control Panel

1 LED display
It shows information on the desired program number, baking level and bread weight (indicated by an arrow and the time). To start and stop the program

4 FARBE (Color)- key

To set the desired level of browning
2 START-/STOPkey 3 ZEIT (Time)- keys
5 TEIGMENGE (Dough Quantity)- key 6 AUSWAHL (Selection)key
To set 2 weight levels asdescribed below To select the programme
To set the preprogram timer
Description of the Control Panel
Insert the plug into a properly installed 230V/50Hz protective contact socket. Switch the appliance on with the switch (L).
NORMAL SETTING This displays signals when the appliance is ready for use. It corresponds to the normal program. 1 3:00 appears on the display. The 1 specifies which program has been chosen and the 3:00 is the length of the program.The positions of two arrows provide information on the selected browning level and the weight. The basic setting after switching the appliance on is: superior weight and medium browning level. During operation the course of the program can be read on the display. As the program proceeds the digits of the set time will decrease progressively.

2. START/STOP key

To start and stop the program. As soon as the START/STOP key is pressed, the points of the time value start to blink. Use the START/STOP key to stop the program in any moment. Keep the key pressed until a signal beep is heard. The starting position of the aforementioned start program appears on the screen. If a different needs to be used, select it with the AUSWAHL key.

3. ZEIT keys

The following programs can be started with the timer: normal, white bread, sweetbread, dough, marmalades, cakes, sandwiches and baking. The SCHNELL and ULTRA SCHNELL programs can be started with the timer. The hours and minutes after which the preparation should be started need to be added to the relevant basic time for the specific program plus 1 hour of warming time (after the end of the baking process). A maximum timing of 13 hours can be set. Example: It is 8.30 p.m. and your bread should be ready the next morning at 7.00 a.m., this therefore being in 10 hours and 30 minutes. Push the ZEIT button until you reach 10.30 as there is a duration of 10 hours and 30 minutes between "now" (8.30 p.m.) and the time of completion. When baking using the timer, you must ensure that the device is used under suitable supervision. When baking using the timer, do not use any perishable ingredients such as milk, eggs, fruit, yoghurt, onions, etc.!

4. FARBE key

The desired browning level is set with this key (hell mittel dunkel) (light medium dark).

5. TEIGMENGE key

It provides for the following settings in the various programs: LEVEL I = for small bread weights up to 750 g. LEVEL II = for large bread weights up to 1000 g.

6. AUSWAHL key

Use this AUSWAHL key to run one of the available programs. Use the programs for the following specialties: 1. NORMAL (Normal) For white and wheat and rye bread. This program is used the most. 2. WEISSBROT (White bread) For the preparation of particularly light white bread 3. VOLLKORN (Wholemeal) For wholemeal bread 4. SCHNELL (Quick) For the quick preparation of white and wheat and rye bread 5. SSSES BROT (Sweet Bread) For the preparation of sweet leavened dough 6. ULTRA SCHNELL I (Ultra quick) For the kneading and baking of bread loafs of up to 750 g. 7. ULTRA SCHNELL II (Ultra quick) For the kneading and baking of bread loafs of up to 1000 g. 8. TEIG (Dough) For the preparation of dough 9. MARMELADE (Jam) To cook marmalades and jams 10. KUCHEN (Cake) For cakes with baking powder 11. SANDWICH (Sandwich) To prepare light sandwich bread 12. BACKEN (Bake)To brown bread or cakes
Bread Baking Machine Functions

Buzzer function

The buzzer goes off: When pressing all the program keys; During the second kneading cycle of the NORMAL, VOLLKORN, SCHNELL, ULTRA SCHNELL, KUCHEN and SANDWICH programs to signal that the cereals, fruit, nuts or other ingredients can be added. When the end of the program is reached. During the warming phase at the end of the baking procedure the acoustic signal rings several times

Repeat function

In case of a blackout the bread baking machine must be started again. This is possible only if the program was stopped before the kneading phase was reached. Otherwise you will have to start from the beginning!

Safety functions

If the temperature of the appliance is still too high (more than 40C) for a new program after using the appliance previously, H:HH will appear on the display when pressing start again and an acoustic signal is given. If this is the case, press the START/STOP key until the H:HH message is deleted and the basic setting appears on the display. Remove the container and wait until the appliance has cooled. The BACKEN program can be started immediately even when the appliance is still hot.
Commissioning and Bread Baking Machine Program phases

Insert the baking tin

The nonstick baking tin must be inserted slightly to left (counter-clockwise) and it snaps into place in the middle of the base in the baking compartment. Then turn the tin firmly clockwise. To remove the baking tin repeat the same procedure but in the opposite order.

Put in the ingredients

The ingredients must be put into the baking tin in the order specified in the relevant recipe.

Select the program

1. 2. 3. 4. 5. 6. Insert the plug in a correctly installed 230 V, 50 Hz socket with earthing contact. Set the On/Off switch (l) at the rear of the appliance to " I. Select the desired program with the AUSWAHL key. Then select the desired degree of browning. Use the ZEIT key to set the time when the program is to be started. Press the START/STOP key.

Leave the dough to rise

After the last kneading cycle the bread baking machine is heated to the optimal temperature for the rising of the dough.

Baking

The bread baking machine sets the baking temperature and time automatically. If the bread is too light at the end of the baling program, use the BACKEN program to let it brown more. To do so, press the START/STOP key, then select the BACKEN program and start. When the desired degree of baking has been reached, stop the process.

Warming

Once the baking is over, the buzzer goes off to signal that the bread or specialty can be removed. The 1-hour warming time starts immediately.
End of the program phases
Please switch the appliance off at the end of the programme by setting the On/Off switch (L) to "0". Now remove the baking tin using oven cloths, turn it over and as long as the bread does not immediately fall onto the grid, move the kneading shaft back and forth a few times from below until the bread falls out. If one of the kneading pegs is still stuck in the bread, take the hook supplied with the appliance. Insert it under the warm loaf of bread into the almost circular opening of the kneading peg and wedge the hook against the lower edge of the 22
kneading peg preferably where the blade of the kneading peg is located. Then pull the kneading peg carefully out with the hook.You can now easily cut the bread and remove completely the kneading pegs.
Heating the appliance to make the dough rise
The heating is switched on only if the room temperature is lower than 25C. If the room temperature is above 25C the ingredients are already at the right temperature and there is no need for pre-heating. For the first and second rising the room temperature must be above 25C or high enough to make the dough rise without extra heating.

Cleaning and Maintenance

Before using the appliance for the first time wash the bread baking machines baking tin (never dip in water) with water and clean the kneading pegs. It is highly recommended to coat the new baking tin and the kneading pegs with heat resistant grease before using them for the first time and let them heat in the oven for about 10 minutes at 160C. Once these have cooled down clean away (polish) the grease from the baking tin with a sheet of paper towel. This operation is to be performed to protect the nonstick coating. This operation can be repeated from time to time. After use always leave the appliance to cool before cleaning it or putting it away. It takes about half an hour for the appliance to cool and to be ready again for baking and kneading. Before cleaning pull out the plug and leave the appliance to cool. Never use chemical cleaning agents, gasoline, oven cleaners or any detergent that can scratch or ruin the coating. Remove all the ingredients and crumbs from the lid, casing and baking compartment with a moist towel. Never dip the appliance in water nor fill the baking compartment with water! The lid can be removed for easy cleaning. Remove the lid flap behind the lid hinge. You can then carefully remove the lid by pushing it backwards. To replace it, act in the reverse order. Wipe the outside of the baking tin with a moist towel. The inside of the tin can be washed with hot water. Please do not immerse it in water for longer period and do not use any washing-up liquid. Both the kneading pegs and drive shafts need to be cleaned immediately after use. If the kneading pegs remain in the tin, it becomes difficult to remove them afterwards. In this case fill the container with warm water and leave it to rest for 30 minutes. Then remove the kneading pegs. The baking tin has a nonstick coating. Do not use metal objects that can scratch the surface when cleaning it. It is normal that the color of the coating changes over the course of time. This change does not alter ist effectiveness in any way whatsoever. Before putting the appliance away for storage, make sure that it is perfectly cool, clean and dry. Put the appliance away with the lid closed.
Questions & Answers 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. If necessary move the kneading peg shaft back and forth. Grease the kneading pegs before baking. How do you avoid the forming of holes in the bread owing to the presence of the kneading pegs You can remove the kneading pegs with your fingers covered with flour before leaving the dough to rise for the last time. Depending on the program the display must still show a total time of approx. 1:30 hours. If do 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 flour is used owing its greater content of gluten. Remedy: a) Reduce the amount of flour 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 liquefied margarine on the flour. 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. Remedy: add one tablespoon of wheat gluten for 500 g of wheat. 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. Draft caused by opening the lid while baking. 23

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. 1:30 hours.) 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. What do the type numbers for flour mean? The lower the type number, the less roughage the flour contains and the lighter it will be. What is wholemeal flour? Wholemeal flour is made of all types of cereals including wheat. 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. However, the use of wholemeal flour does not make the bread darker as it is widely believed. What must be done when using rye flour? Rye flour does not contain any gluten and the bread hardly rises. In order to make it easily digestible a rye wholemeal bread with leaven is to be made. The dough will rise only if one part of 550 type flour is added to every four parts of rye flour without gluten. What is the gluten in flour? The higher the type number, the lower the gluten contents of the flour are and the less the dough will rise.The highest quantity of gluten is contained in 550 type flour. How many different flour types are there and how are they used? a) Corn, rice and potato flour are suitable for people allergic to gluten or for those who suffer from sprue or celiac disease. See the relevant recipes in the operating instructions. b) Spelt flour is very expensive, but it is free from chemical additives because spelt grows on very pool soil and requires no fertilizers. Spelt flour is especially suitable for allergic people. It can be used in all those recipes described in the operating instructions requiring flour types 405, 550 or 1050. c) Millet flour is especially suitable for people suffering from many allergies. It can be used in all recipes requiring flour types 405, 550 or 1050 as described in the operating instructions. d) Durum wheat flour is suitable for baguettes thanks to its consistency and it can be replaced with durum wheat semolina. How can fresh bread be made easier to digest? If a mashed boiled potato is added to the flour and kneaded in the dough the fresh bread is easier to digest. What doses of rising agent should be used? For yeast and leaven which must be bought in different quantities follow the producers instructions on the package and adapt the quantity to the amount of flour used. What can be done if the bread tastes of yeast? a) Reduce the amount of sugar if sugar is being used. The bread will be slightly lighter. b) Add 1,5 tablespoon of vinegar for a small bread loaf and 2 tablespoons for a large loaf to the water. c) Use buttermilk or kefir instead of water. This is possible for all the recipes and it is recommended for the freshness of the bread. 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.

Questions & Answers on Bread Baking Machines
Problem The appliance or the display are not functioning. Cause You have not inserted the plug. You have not switched the On/Off switch (L) on. The ingredients stick to the baking compartment or on the outside of the baking tin. The bread is left too long in the tin after baking and warming. The bottom of the loaf is stuck to the kneading peg. 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. Clean the kneading peg and shafts after the baking. If necessary, fill the baking tin with warm water for 30 minutes. Then the kneading pegs can be easily removed and cleaned. Check the selected menu and the other settings. Do not use the ingredients and start over again. The lid is to be opened only if the time left on the display is more than 1:30 hours. Make sure that lid was closed well after being opened. Do not use the ingredients and start over again. Check that the kneading pegs are blocked by grains, etc. Pull out the baking tin and check whether the drivers turn. If this is not the case, send the appliance to the customer service. Press the START/STOP button for 10 sec. until 1 3:00 (normal program) appears. Pull out the plug. Take out the baking tin and leave it to cool at room temperature. Then insert the plug and start again. Solution Check the plug and the switch.
Smoke comes out of the baking compartment or of the vents. The bread goes down in the middle and is moist on the bottom. It is difficult to take the bread out of the baking tin.
The ingredients are not mixed or the bread is not baked correctly.
Incorrect program setting The START/STOP key was touched while the machine was working The lid opened several timers while the machine was working.
Long blackout while the machine was working. The rotation of the kneading pegs is blocked.
The appliance does not start. The time acoustic signal goes off. The display shows H:HH.
The appliance is still hot after the previous baking procedure.
Error with the prescriptions
Problem The bread rises too fast. The bread does not rise at all or not enough. 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 Solution a/b a/b e c d e a/b/g a/b f/k c a/f c/h/i
The dough rises too much and spills over the baking tin. The bread goes down in the middle.

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 fermentation is too short or too fast owing to the Excessive temperature of the water or the baking chamber or to the excessive moistness. Warm liquids make the dough rise too quickly and loaf fall in before baking. No salt or not enough sugar Too much liquid Too much flour or not enough liquid Not enough yeast or sugar Too much fruit, wholemeal or of one of the other ingredients Old or stale flour. Too much or not enough liquid Too much humidity Recipes with moist ingredients, e.g. yogurt Too much water No salt Great humidity, water too hot Too much liquid Bread volume too big for the tin Too much flour, especially for white bread Too much yeast or not enough salt Too much sugar Sweet ingredients besides the sugar

Heavy, lumpy structure

The bread is not baked in the center. Open or coarse structure or too many holes
Mushroom-like, unbaked surface
The slices are uneven or there are clumps in the middle. Flour deposits on the bread crust
Bread not cooled enough (the vapor has not escaped)
The flour was not worked well on the sides during the kneading.
Solutions for the problems
a) Measure the ingredients correctly. b) Adjust the ingredient doses and check that all the ingredients have been added. c) Use another liquid or leave it to cool at room temperature. Add the ingredients specified in the recipe in the right order. Make a small ditch in the middle of the flour and put in the crumbled yeast or the dry yeast. Avoid letting the yeast and the liquid come into direct contact. d) Use only fresh and correctly stored ingredients. e) Reduce the total amount of the ingredients, do not use more than the specified amount of flour. Reduce all the ingredients by 1/3. f) Correct the amount of liquid. If ingredients containing water are used, the dose of the liquid to be added must be duly reduced. g) In case of very humid weather remove 12 tablespoons of water. 26

h) In case of warm weather do not use the timing function. Use cold liquids. i) Take the bread out of the tin immediately after baking and leave it on the grid to cool for at least 15 minutes before cutting it. j) Reduce the amount of yeast or of all the ingredient doses by 1/4. k) Never grease the tin! l) Add a tablespoon of wheat gluten to the dough.

Remarks on the Recipes

1. Ingredients
Since each ingredient plays a specific role for the successful baking of the bread, the measuring is just as important as the order in which the ingredients are added. The most important ingredients like the liquid, flour, salt, sugar and yeast (either dry or fresh yeast can be used) affect the successful outcome of the preparation of the dough and the bread. Always use the right quantities in the right proportion. Use lukewarm ingredients if the dough needs to be prepared immediately. If you wish to set the program phase timing function, it is advisable to use cold ingredients to avoid that the yeast starts to rise too early. Margarine, butter and milk affect the flavor of the bread. Sugar can be reduced by 20% to make the crust lighter and thinner without affecting the successful outcome of the baking. If you prefer a softer and lighter crust replace the sugar with honey. Gluten which is produced in the flour during the kneading provides for the structure of the bread. The ideal flour mixture is composed of 40% wholemeal flour and 60% of white flour. If you wish to add cereals grains, leave them to soak overnight. Reduce the quantity of flour and the liquid (up to 1/5 less). Leaven is indispensable with rye flour. It contains milk and acetobacteria that make the bread lighter and ferment thoroughly.You can make your own leaven but it takes time. For this reason concentrated leaven powder is used in the recipes below. The powder is sold in 15g packets (for 1 kg of flour). Follow the instructions given in the recipes (1/2, 3/4 or 1 packet). If less leaven that requested is used the bread will crumble. If leaven powders with a different concentration (100 g packet for 1 kg of flour) are used, the quantity of flour must be reduced by 80 g for a 1 kg of flour. Liquid leaven sold in bags is also available and it is suitable for use. Follow the doses specified on the package. Fill the measuring beaker with the liquid leaven and top it up with the other liquid ingredients in the right doses as specified in the recipe. Wheat leaven which often comes dry improves the workability of the dough, the freshness and the taste. It is milder that rye leaven. Use either the NORMAL or VOLLKORN program when baking leavened bread. Baking ferment can used to replace the leaven. The only difference is in the taste. It is fit to be used in the bread baking machine. Wheat bran is added to the dough if you want particularly light bread rich in roughage. Use one tablespoon for 500 g of flour and increase the quantity of liquid by 1/2 tablespoon. Wheat gluten is a natural additive obtained from wheat proteins. It makes the bread lighter and more voluminous. The bread falls in more rarely and it is more easily digestible. The effect can be easily appreciated when baking wholemeal and other bakery products made of home-milled flour. The black malt used in some recipes is dark-roasted barley malt. It is used to obtain a darker bread crust and soft part (e.g. brown bread). Rye malt is also suitable but it is not as dark. You can find this malt in whole food shops. Pure lecithin powder is a natural emulsifier that improves the volume of the bread, makes the soft part softer and lighter and keeps it fresh longer.

2. Adapting the doses

If the doses need to be increased or reduced, make sure that the proportions of the original recipe are maintained. To obtain a perfect result, the basic rules below for the adapting of the ingredient doses must be following: Liquids/flour: the dough ought to be soft (not too soft) and easy to knead without becoming stringy. A ball can be obtained by kneading it lightly. This is not the case with heavy doughs like rye wholemeal or cereal bread. Check the dough five minutes after the first kneading. If it is too moist, add some flour until the dough has reached the right consistency. If the dough is too dry add a spoonful of water at a time during the kneading.
Replacing liquids: When using ingredients containing liquids in a recipe (e.g. curd cheese, yogurt, etc.), the required amount of liquid must be reduced. When using eggs beat them in the measuring beaker and fill it with the other required liquid up to the envisaged amount.
If you are living in a place located at a high altitude (more than 750 m) the dough rises faster. The yeast can be reduced in these cases by 1/4 to 1/2 of a teaspoon to proportionally reduce its rising. The same is true of places with particularly soft water.
3. Adding and measuring the ingredients and quantities
Always put in first the liquid and the yeast at the end. To avoid that the yeast acts too fast (in particular when using the timing function), contact between the yeast and the liquid must be avoided. When measuring use the same measuring units, that is to say use either the measuring spoon supplied with the bread baking machine or a spoon used in your home when the recipes require doses measured in tablespoons and teaspoons. The measures in grams must be weighed precisely. For the millimeter indications you can use the supplied measuring beaker which has a graduated scale of 50 to 200 ml. The abbreviations in the recipes mean: EL = level tablespoonful (or large measuring spoon) TL = level teaspoonful (or small measuring spoon) g = grams ml = milliliter Packet = 7g dry yeast for 500 g of flour corresponds to 20 g of fresh yeast. Fruit, nuts or cereal ingredients. If you wish to add other ingredients, you can do so in specific programs (see the Program Phase Timing table), when you here the acoustic signal. If you add the ingredients too early, they will be crushed during the kneading.

4. Recipes for the BBA 2864 / 2866 type bread baking machine
The following recipes are for various bread sizes. We recommend you to use Level I for a bread loaf of 750 g and Level II for a bread loaf between 750 g and 1000 g. Note: The recipes should be adapted to the respective weight.
5. Bread weights and volumes
You will see that the weight of pure white bread is less than that of wholemeal bread. This depends on the fact that white flour raises more and hence limits need to be posed. The actual bread weight depends much on the air humidity of the room at the moment of the preparation. All breads with a substantial portion of wheat reach a large volume and exceed the container edge after the last rising in the case of the highest weight class. But the bread does not spill over. The part of the bread outside the tin is more easily browned compared to the bread in the tin. When the SCHNELL or ULTRA SCHNELL program is suggested for sweetbreads, you can use the ingredients in smaller quantities also for the SSSES BROT program to make a lighter bread. The result of the baking depends on the on-site conditions (soft water high air humidity high altitude consistency of the ingredients, etc.). 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. Try to find the cause and try it again by varying the proportions. If the bread is too pale after baking, you can leave it to brown with the BACKEN program.

6. Baking results

Classic Bread Recipes

White Bread

Components Water or milk Margarine or butter Salt Sugar 550 type flour Dry yeast Program: NORMAL 300 ml 1 1/2 tbsp 1 tsp 1 tsp 540 g 1 packet

Seven Cereal Bread

Components Water Margarine or butter Salt Sugar 1150 type flour Wholemeal flour 7-grain flakes Dry yeast Program: VOLLKORN 300 ml 1 1/2 tbsp 1 tsp 2 1/2 tbsp 240 g 240 g 60 g 1 packet

Nut & Raisin Bread

Components Water or milk Margarine or butter Salt Sugar 405 type flour Dry yeast Raisins Crushed walnuts Program: NORMAL 350 ml 1 1/2 tbsp 1 tsp 2 tbsp 540 g 1 packet 100 g 3 tbsp
When using whole grains, soak them in advance.

Sunflower Bread

Components Water Butter 550 type flour Sunflower seeds Salt Sugar Dry yeast Program: NORMAL 350 ml 1 tbsp 540 g 5 tbsp 1 tsp 1 tbsp 1 packet

Raisins and nuts can be added after the first beep or after the 1st kneading cycle.

Wholemeal Bread

Components Water Margarine or butter Eggs Salt Sugar 1050 type flour Wheat wholemeal flour Dry yeast Program: VOLLKORN 300 ml 1 1/2 tbsp tsp 2 tsp 360 g 180 g 1 packet
Tip: sunflower seeds can be replaced with pumpkin seeds. Toast the seeds in the pan to give them an intense flavor.

Coarse White Bread

Components Milk 300 ml Margarine or butter 2 tbsp Salt 1 1/2 tsp Sugar 1 1/2 tsp 1050 type flour 540 g Dry yeast 1 packet Program: NORMAL, SCHNELL or ULTRA SCHNELL
If using the timer, do not use eggs, but add more water.

Buttermilk Bread

Components Buttermilk Margarine or butter Salt Sugar 1050 type flour Dry yeast Program: NORMAL 300 ml 1 1/2 tbsp 1 tsp 2 tbsp 540 g 1 packet

Leavened Bread

Components Dried leaven Water Margarine or butter Salt Sugar 1150 type flour 1050 type flour Yeast Program: NORMAL Note: The recipes should be adapted to the respective weight. 50 g 350 ml 1 1/2 tbsp 3 tsp 2 tbsp 180 g 360 g 1/2 packet

Onion bread

Components Water 250 ml Margarine or butter 1 tbsp Salt 1 tsp Sugar 2 tbsp Large chopped onion type flour 540 g Dry yeast 1 packet Program: NORMAL or ULTRA SCHNELL

Dough Preparation

French Baguette Components Water 300 ml Honey 1 tbsp 1 tsp Salt Sugar 1 tsp 550 type flour 540 g Dry yeast 1 packet Program: TEIG Divide the dough when ready into 24 parts, form long loaf shapes and leave them to rest for 3040 minutes. Make a series of diagonal cuts on the top surface and put the bread to bake in the oven. Pizza Components Water 300 ml Salt 3/4 tsp 1 tbsp Olive oil 405 type flour 450 g Sugar 2 tsp Dry yeast 1 packet Program: TEIG Spread the dough, make round forms and leave them to rest for 10 minutes. Spread pizza sauce on the dough and the desired filling. Bake for 20 minutes.

Marmalades

Jam Components Fruits 2:1 jellifying sugar Lemon juice Program MARMELADE 500 g 250 g 1 tbsp Orange Jam Components Oranges Lemons 2:1 jellifying sugar Program MARMELADE 400 g 100 g 250 g
If necessary, remove the stones from the fruit before-hand and then cut the fruit into small pieces. The residual sugar can be removed from the side of the vessel with a rubber spatula. The following fruits are particularly suited for these recipes: raspberries, blackberries, blueberries or a mixture of these three. Then fill the jam into clean jars, close the lid and then place the jam for approximately 10 minutes on the lid (to ensure that the lid is tightly sealed).
Please peel the fruit and cut into small cubes or strips. The residual sugar can be removed from the side of the vessel with a rubber spatula. In order to fill the jam into the jars please proceed asdescribed under point 4 (jam recipe) above.