Before using your bread-maker
In order to ensure the safe transport of your new automatic bread-maker, the unit contains transport safety devices that must be removed before use.

FIG 1.

Unpack the unit and remove the outer packaging. Then place the unit on a flat and stable surface. 1. Now open the baking chamber of the unit. (FIG. 1.) 2. Remove the cardboard spacer inserts. (FIG. 2.) 3. Tilt the two baking tins forward or backward slightly and lift them out of the bread-maker. (FIG. 3.) 4. Below the tins, there are four pairs of silicon pads in recesses in the base, as shown at the left. (FIG. 4. and FIG. 5.)

FIG 2.

5. Grasp the silicon pads with your fingers and remove them. You may need to loosen the silicon pads, e.g. with the aid of a toothpick. (FIG. 4.) 6. The removed silicon pads (8 pieces) are shown in FIG. 6.

FIG 6. FIG 3.

(8 pieces)
FIG. 5. Overhead view of the open bread-maker

Silicon pads

FIG 4.

FIG 5.

KH 2230 OPERATING MANUAL
IMPORTANT SAFETY INSTRUCTIONS
FOLLOW THESE SAFETY INSTRUCTIONS CLOSELY: Read all instructions thoroughly. Do not touch any hot surfaces. Use handles, knobs or a potholder. Do not close or clog the steam vent openings. A steam outlet to a certain degree is normal. Do not cover the steam vent openings. To avoid the danger of electric shock, do not immerse the lead, plug or any other part of this bread machine in water or other liquids. Electric appliances should not be used by or near children unless they are under close supervision. Unplug the power supply lead when the appliance is not in use, or before cleaning. Allow it to cool down before putting on or taking off any parts. Do not use or operate the appliance with a damaged lead or plug or after the appliance malfunctions or has been damaged in any way. Return the appliance to the nearest authorized service facility for inspection, maintenance and repair. The use of accessory attachments not recommended or sold by the manufacturer may cause injuries. Do not use the bread machine outdoors. Do not let the power supply lead hang over sharp edges or come into contact with hot surfaces. Do not place the appliance on or near any hot gas, electric burners, or a heated oven. Extreme caution must be used when moving the appliance with hot or liquid contents. To disconnect the appliance from the mains, press STOP and then remove the plug from the socket. Always pull on the plug itself and never on the lead. Do not use the bread machine for any other than the intended purpose. Avoid contact with moving parts while they are operating. Ingredients must be poured only into the baking tins. This must be done before placing the baking tins into the appliance. Do not use the appliance in the vicinity of explosive and/or inammable gases. The appliance is intended for household use only and not for commercial or industrial use. To avoid damaging the machine, do not place the baking tin or any object upon the unit. Do not clean with scouring pads. Pieces can break off the pad and touch electrical parts, creating the risk of electric shock. Do not use the bread machine for storage purposes or insert any utensils, as they may cause a re or electric shock. The power-supply lead quite short so as to reduce the risk of becoming entangled with or tripping over keep it. An extension lead may be used, provided that the necessary caution is exercised. If an extension lead is used, make sure that the specied electrical rating of the extension lead is at least as high as the electrical rating of the appliance. The lead should be arranged in such a way that nobody can trip over it accidentally and children cannot pull on it.

TABLE OF CONTENTS
IMPORTANT SAFETY INSTRUCTIONS TABLE OF CONTENTS BFEORE YOUR FIRST USE ABOUT YOUR BREAD MACHINE KNOW YOUR BREAD MACHINE CONTROL PANEL SETTINGS USING YOUR BREAD MACHINE USING THE TIMER MEINTENANCE AND CLEANING HELPFUL INFORMATION ABOUT INGREDIENTS RECIPE TIPS BREAD MACHINE CYCLE TIMES RECIPES QUESTIONS AND ANSWERS / TROUBLESHOOTING

BEFORE FIRST USE

Before rst usage, please read this Instruction Manual thoroughly and keep it handy for future reference. Please pay particular attention to the safety instructions. Carefully unpack the bread machine and remove all packaging materials. To remove any dust that may have accumulated during packing, wipe the baking tins, kneading blades and outer surface of the bread machine with a clean, damp cloth. Do not use scouring pads or any abrasives to clean any part of the machine.

ABOUT YOUR BREAD MACHINE

Your new bread machine is able to bake two 1-pound loaves of bread. A special EXPRESS-setting makes it possible to complete the bread-making process in a shorter time. This applies to special recipes only. The Fruit and Nut Beep signals at the time when you can add ingredients, such as fruits, nuts or chips. Instead of being chopped by the kneading blade, the ingredients will maintain their shape and texture. If you use the TIMER to delay baking, you may add all the ingredients at once and bypass the function. However, the fruits, nuts or chips may get somewhat chopped in this case. The colour at the end of the bread crust can be adjusted according to your personal preference. The TIMER enables you to program the end of the baking process. The VIEWING WINDOW allows you to observe the bread-making process. The KEEP WARM function prevents the bread from getting soggy by keeping the nished bread warm up to an hour after the completion of the baking process. This function stops when the unit is turned off or unplugged. The machine has got a POWER LOSS MEMORY, which resumes the interrupted cycle after a shortterm power loss. After unplugging the unit and letting it cool off, remove any spilled ingredients or crumbs from the baking chamber, using a damp sponge or cloth.
IMPORTANT: Always add the ingredients exactly in the order specied in the recipe. To obtain the best results, accurate measuring of ingredients is vital. Do not put larger quantities than recommended into the baking tin, as this may produce poor results and even damage the bread machine.
KNOW YOUR BREAD MACHINE BIFINETT KH 2230
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Lid Lid Handle Viewing Window Air Vents Baking Tin Baking Chamber Control Panel Main Housing Power Flex Power Plug Drive Shaft Kneading blade
CONTROL PANEL OF THE BIFINETT KH 2230
Note: Please peel off the plastic sticker on the control panel before its rst use. Note: When using the touch pad controls, be sure to press the pad until you hear a beep. WINDOW-DISPLAY Shows the MENU number(s) selected. Shows the CRUST COLOUR selected. Shows minute-by-minute baking time countdown. Shows the DELAY BAKING TIME selected.
TIMER Use this button when setting the TIMER to delay baking. and buttons to set the timer for delayed completion. Press the The arrows move the time up or down in 10-minute intervals. Keep pressing the buttons for faster movement. The TIMER function is not available on some cycles; check the Bread Machine Cycle Times.

MENU Press this button to select the cycle or cycle combination of your choice. The time needed by the selected cycle to complete its process appears in the display.
COLOUR By pressing this button, you can either select the desired crust colour or, alternatively, activate the Express mode. Choose from Light, Medium or Dark, or activate the Express mode.
START/STOP Press to start the operation of the machine or to begin TIMER countdown for delayed completion. Keep pressing this button until you hear a beep to stop the operation of the machine or to cancel a TIMER setting. Note: Do not press STOP when just checking the progress of bread

SETTINGS

BREAD SETTINGS: Your new bread machine has four bread settings (Basic, French, Wheat, Sweet) and two time modes (Normal [default setting] and Express). Each bread setting is described below. The baking times in the Normal time mode vary from 2:00 to 3:30 hours, according to the selected setting or setting combination. In the Express time mode, the baking times range between 0:45 and 1:50 hours. For the exact setting times we refer you to the Bread Machine Cycle Times schedule. The Normal time will give you the best results. Only specially designed recipes are appropriate for the Express mode. Heavy ours and other heavy ingredients are not suitable for this setting. It is possible to make two different types of bread simultaneously, to make the same type of bread in both baking tins or to make only one loaf of bread. BASIC The basic settings are used for breads that primarily consist of white our, although some recipes may include small amounts of whole wheat our. These settings have the minimum number of rising cycles and the shortest overall operating times. Therefore, loaves will be slightly denser than French or Sweet breads. Choose from Basic settings and select the desired crust colour. FRENCH Traditionally, French bread has a crispier crust and lighter texture than Basic bread. Recipes for this kind of bread usually do not include butter, margarine or milk. WHEAT In this setting you can make bread with signicant amounts of heavier types of wheat requiring a longer knead and rise cycle, such as whole wheat, rye our, oats or bran. Generally, whole wheat and multi-grain breads are shorter and denser than basic, French or sweet breads. SWEET Use this setting for recipes in which fruit juice, additional sugar or added sweet ingredients such as coconut akes, raisins, dried fruit or chocolate are used. Baking temperature in this setting is reduced and a longer rise cycle gives the loaf a light, airy texture.

USING YOUR BREAD MACHINE

After a setting or setting combination has been selected, your new bread machine will automatically move through its bread making process down to its completion. Thanks to the automatic TIMER you can have the machine make bread while you are asleep or otherwise occupied. (See Using the TIMER.) The recipes included in this booklet have been thoroughly tested so as to ensure the best results. They have been prepared by home economists especially for these bread machines and may not lead to acceptable results with other bread machines. FOR ALL BREAD SETTINGS, FOLLOW THESE INSTRUCTIONS: 1. Open the lid and remove the baking tin by pulling it straight upwards. It is important to remove the baking tin from the unit before putting any ingredients into it. This will prevent accidentally spilling ingredients into the baking chamber. Warning: Place the bread machine on a level, stable and safe surface. Ingredients spilled into the baking chamber can cause re when ignited by the heating element. 6
2. Attach the kneading blades onto the shafts inside the baking tins by lining up the at side of the blade with the at side on the shaft. Push the blade rmly onto the shaft. Attention: Be sure to x the kneading blade rmly to its place to prevent it from loosening during its operation, which might have a detrimental effect on the kneading or mixing process. Be sure the shaft is clean of any residue (i. e. dough). This will keep the kneading blade rmly xed in its place and prevent it from sticking to the shaft. 3. Select a recipe from the recipe section of this booklet and follow these instructions: Measure the ingredients carefully and accurately. To measure liquids, use a see-through liquid measuring cup and check the measurement at eye level. When measuring dry ingredients, use a standard dry measuring cup and level the ingredients with a straight-edge knife. Even a slightly inaccurate measurement can make a difference in results. Use standard measuring spoons and level off with a straight-edge knife. (For further information see Measuring Your Ingredients.) Always add the ingredients to the baking tin in the specied order. Always add yeast last. Be sure that the yeast does not come into touch with liquid ingredients.
Attention: Be careful not to mix the yeast with any wet ingredients, especially when using the TIMER feature. Otherwise, the bread may no not rise properly.After 5 minutes of kneading, open the lid of the bread machine and check the dough consistency. The dough should form a soft, sticky ball. If it is too dry, add liquid. If it is too wet, add our (1/2 to 1 tablespoon at a time) 4. Place the baking tin into the unit and push it down until you hear it click rmly into its place. Special note: If one of the baking tins is not xed properly, the blade will not operate. 5. Close the lid. Connect the plug with a 220 240-volt-rated AC-outlet. You will hear a beep. The display will show the default settings of Basic & Basic in its Normal time mode (2:10) for both baking tins. 6. Choose the desired setting by pressing the MENU button. Each time MENU is pressed you will hear a beep and the number in the display window will advance to the next cycle. There are 10 preset combinations. If no selection is made, the default setting is BASIC & BASIC. Setting combinations: 7 Basic Basic Basic Basic French French French Basic Wheat Sweet French French Sweet Wheat 7

8 Wheat 9 Wheat 10 Sweet

Wheat Sweet Sweet
7. Press the COLOUR button to choose the crust colour. When you press the button you will hear a beep and the display window will show the colour you selected. Alternatively, you can also select the Express mode with this button. Note: At this point, you can press the TIMER button to delay the completing of the baking process for up to 13 hours For further details see Using the Timer. 8. Press the START/STOP button to start the chosen setting. The remaining time will count down in one-minute intervals. At the end of the baking time a beep will sound ve times. Bread-making Tip: After 5 minutes of kneading, open the lid of the unit and check the dough consistency. The dough should form a soft, sticky ball. If it is too dry, add liquid. If it is too wet, add our (1/2 to 1 tablespoon at a time). 9. The bread machine is designed with a Keep Warm feature, which automatically begins functioning as soon as the baking time has ended. This will continue for up to 60 minutes after the end of the baking process. During this time, the system will circulate hot air to keep the bread warm. You can turn off the Keep Warm feature before the end of the 60 minutes. Simply press the START/STOP button and keep it pressed until you hear a beep. UNPLUG THE UNIT AFTER ITS USE! Never leave the unit plugged in when not in use. 10. The bread machine has a convenient viewing window so that you may observe the progress of the bread as the bread-making process goes through its stages. Occasionally, some moisture may form on the window during the bread-making process. You may open the lid to look into the unit during the mixing and kneading stages. HOWEVER, DO NOT OPEN THE LID DURING THE BAKING CYCLE, as this may cause the bread to collapse. Warning: To avoid damaging the bread machine, do not put any objects upon it. 11. To remove the baking tins from the unit, use pot holders or oven gloves and pull the tins upwards. Turn the tins upside down and shake the bread out onto a wire cooling rack. Do not use any metal utensil to remove the bread, as they may scratch the non-stick surface. If you have difculty removing the bread from the baking tin, use a plastic spatula or something similar to loosen the loaf. Turn the tin over and shake the loaf out. Before slicing the bread, allow it to cool off. See Slicing and Storing Bread. If the kneading blade sticks to the shafts at the bottom of the baking tin, put hot water into the tin for the kneading blade to loosen. If the kneading blade remains in the bottom of the bread, use the end of a plastic spoon or other non-metal utensil to remove it. Do not use a knife or any other sharp metal object as it will scratch the non-stick coating. Attention: Before slicing the bread, always make sure that the kneading blade is removed from the loaf. Important: To prevent the blade from sticking to the shaft, put warm water into the tin immediately after removing the bread. 12. In case of overheating of the unit, the DISPLAY WINDOW will show E 01, if the temperature is too low, E 00 will show up. When either of these error messages is displayed, the bread machine will not function until it has either cooled off or warmed up. Caution: Do not try to make another loaf until the bread machine has cooled down or warmed up.

USING THE TIMER

Use the TIMER button to delay the completion of the bread-making process. You can set the machine to start up to almost 13 hours later. TO SET THE TIMER, FOLLOW THESE INSTRUCTIONS: Note: First, follow the steps 1 through to 7 in Using Your Bread Machine. Do not use the TIMER with recipes that call for perishable ingredients, such as eggs, fresh milk, sour cream or cheese. 1. Determine the time you want to have the bread nished. For example: It is 7:30 p.m. and you want the bread to be nished at 08:00 a.m. next morning. After selecting the correct setting according to the recipe, keep the TIMER button pressed until 12:30 appears in the display, as the time until the end of the baking process amounts to 12 hours and 30 minutes. 2. There is no need to calculate the difference between the setting time and the total hours up to the end of the bread-making process. The machine will automatically adjust to include the setting time. to go back. If you pass the desired time, simply press 3. After setting the desired time, press START. The colon (:) in the display will ash to indicate that the Timer has been set, and the countdown will begin. The TIMER will count down the remaining period in one-minute intervals. When the TIMER reaches 0:00, the bread-making process will have nished and the beeper will sound.

MAINTENANCE AND CLEANING

Caution: Before you clean the unit, always disconnect the plug from the power supply and allow the bread machine to cool off. Protect the unit from splashes or any liquid so as to avoid the danger of causing damage and/or electric shock. To ensure best performance and maintenance of the bread machine, clean it after each use as follows: OUTER BODY, LID, BAKING CHAMBER Wipe the lid and outer body of the unit with a damp cloth or slightly damp sponge. Use a damp sponge or cloth to wipe out any our, crumbs or other materials from the baking chamber. Dry the unit thoroughly. BAKING TINS AND KNEADING BLADES: The baking tins and kneading blades have non-stick surfaces. Do not use any hard cleansers, abrasive materials or utensils that may scratch the surfaces. In course of time, the non-stick surface may change its appearance due to moisture and steam. This is normal and has no adverse effect on its use or quality. Before cleaning the unit, remove the baking tins and kneading blades from the baking chamber. Wipe the outside of each baking tin with a damp cloth. Never immerse the baking tin into water or other liquids. Wash the inside of the baking tin with warm, soapy water. If the kneading blade gets stuck, ll the baking tin with hot water and wait for 30 minutes so that it loosens and can be removed easily. Never use any of the following to clean your bread machine: Paint thinner Benzine Steel wood pads Polishing powder Chemical dustcloths 9

Caution: Do not clean any part(s) of the bread machine in a dishwasher! STORING THE UNIT Before storing the unit, be sure to dry all parts of it, including the viewing window. Close the lid, and do not place any items upon the machine. TROUBLESHOOTING Specic questions about the functions of the bread machine as well as problems with ingredients or recipe are addressed under Questions and Answers / Troubleshooting. To obtain optimal baking results allow the unit to cool down completely before beginning to bake a second time. You can accelerate the cooling process by opening the lid and removing the baking tins.
HELPFUL INFORMATION ABOUT INGREDIENTS
IMPORTANT NOTE ON FLOURS Flours, while similar in appearance, can be very different by virtue of how they were grown, milled, stored, etc. To obtain the best baking results, you may have to experiment with different types of our. The information under Recipe Tips will be helpful to you. YEAST Yeast, through a fermentation process, causes bread to rise by releasing carbon dioxide. Three different types of yeast are available: Fresh, dried and fast-rising yeast. To obtain the best results, use traditional dried yeast. However, fast-rising yeast can also be used in smaller amounts. Note: The recipes in this manual were prepared using traditional dried yeast. Always store yeast in a refrigerator to keep it fresh, as heat will spoil it. Ensure that your yeast is fresh by checking its expiry date. Once a package or jar of yeast has been opened, it is important that the remaining contents will be immediately resealed and refrigerated for future use. By the following test you can nd out whether or not your yeast is still usable: 1. Place one cup of lukewarm water (43 - 46C) into a liquid measuring cup. 2. Stir one teaspoon of sugar into the water and then sprinkle two teaspoons of yeast over the surface. 3. Place the cup in a warm environment and leave it there for ten minutes. 4. The mixture should foam and rise to the 1-cup mark. If this does not occur, discard the yeast. Conversion Chart for Fast-Rising Yeast 1 teaspoon active dried yeast 1 1/2 teaspoon active dried yeast 2 1/4 teaspoon active dried yeast 3 teaspoon active dried yeast SUGAR Sugar has an immense inuence on the colour and avour of bread. Recipes in this manual calling for sugar require granulated sugar. Do not used icing sugar unless otherwise indicated. Articial sweeteners cannot be used as a substitute for sugar, as the yeast will not react properly with them. SALT Salt is necessary to balance the avour of breads and cakes as well as for their crust colour. Salt limits the growth of yeast. Therefore do not exceed the amount of salt specied in the recipes. For dietary 10 = 3/4 teaspoons fast-rising yeast = 1 teaspoons fast-rising yeast = 1 1/2 teaspoons fast-rising yeast = 2 teaspoons fast-rising yeast
reasons, salt may be left out. However, in this case the bread may rise higher than it normally does. LIQUIDS Liquids, such as milk, water, or a combination of powdered milk and water, can be used when making bread. While milk improves the avour of the bread, it also gives it a velvety texture and softens its crust, water alone produces a crispier crust. Some recipes call for juice (orange, apple, etc.) to be added as a avour enhancer. EGGS Eggs add richness and velvety texture to bread doughs and cakes. Use large-size eggs with these recipes. FATS: SHORTENING, BUTTER, OIL Shortening, butter and oil shorten or tenderize the texture of yeast breads. French bread owes its unique crust and texture to the lack of fat in the ingredients used. However, breads containing fat stay fresh longer. If butter is used directly from the refrigerator, it should be cut into small pieces for easier blending during the kneading cycle. BAKING POWDER Baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require a rising time before baking, as the chemical reaction works when liquid ingredients are added BAKING SODA Baking soda is another leavening agent not to be confused with or substituted for baking powder. It also does not require rising time before baking, as the chemical reaction works during the baking process. MEASURING YOUR INGREDIENTS You nd enclosed the following measuring instruments that will help you measure the ingredients easily: 1 measuring cup with the measuring units ml, oz and cup 1 big measuring spoon, equal to 1 tablespoon 1 small measuring spoon, equal to 1 teaspoon Place the cup on a horizontal at surface while measuring the ingredients. The ingredients level must be aligned to the mark of measurement. It is very important to measure each ingredient accurately when baking with your bread machine. Faulty measurements even if small can cause poor baking results. The ingredients must also be added in the order specied in each recipe. When measuring dry ingredients make sure the measuring cup is DRY. When measuring with the measuring spoons, measurements must be level, not heaped. You can use a knife to level off. Do not scoop or tap a measuring cup as this will pack the ingredients.

RECIPE TIPS

The recipes included with this manual are tailored especially to this bread machine. To obtain the best baking results, it is extremely important not no exceed the amounts of our specied in each of the recipes. When trying your own recipes, use the recipes in this manual as a guide for converting proportions from your recipe to your bread machine. 11
SPECIAL GLAZES FOR YEAST BREADS Give your freshely-baked bread a professional nish. After glazing, generously sprinkle with your choice of poppy, sesame or caraway seeds, if desired. Select one of the following special glazes to enhance your bread: EGG GLAZE Beat 1 large egg and 1 tablespoon of water together, brush generously over dough. Melted Butter Crust Brush melted butter over just-baked bread for a softer, tender crust. MILK GLAZE For a softer, shiny crust, brush just-baked bread with milk or cream. SWEET ICING GLAZE Mix 1 cup sieved icing sugar with 1 to 2 tablespoons of milk to make a consistent glaze. Drizzle over Raisin Bread or sweet Breads when almost cool. USING BREAD MIXES You can use prepackaged bread mixes in your bread machine. Follow the package directions. Do not exceed the capacity of the baking tin. CHECKING DOUGH CONSISTENCY Although the bread machine will mix, knead and bake bread, it is absolutely necessary that you learn to recognize the condition of your dough. Open the machine after ve minutes into the KNEAD stage. The dough should take the shape of a soft, sticky ball. If it is too dry, add liquid 1/2 to 1 tablespoons at a time. If it is too wet, add 1 tablespoon our at a time. HIGH-ALTITUDE BAKING In high-altitude areas, dough tends to rise faster as there is less air pressure. Therefore less yeast is necessary. In dry climates, our is drier and requires slightly more liquid. In humid climates, our is wetter and will absorb less liquid. Therefore slightly more our is required. SLICING AND STORING BREAD To obtain the best results, place bread on a wire rack and allow it to cool down 15 to 30 minutes before slicing. Use an electric knife or a serrated knife for even slices. Store unused bread tightly covered (re-closable plastic bags or plastic containers work well) at room temperature for up to three days. For longer storage (up to one month), place the bread in a tightly covered container in the freezer. Since home-made bread has no preservatives, it tends to dry out and become stale faster then commercially-made bread. Leftover slightly hardened bread may be cut into 1/2-inch or -1-inch cubes and used in recipes to make croutons, bread pudding or stufng. CAKE MAKING When using your own cake recipes, always pay attention to the volume of the baking tins.

BREAD MACHINE CYCLE TIMES
NORMAL CYCLE SETTINGS AND TIMES BASIC & BASIC Delay 2:10time 12:50 Preheat Knead 1 0:05:00 Rest 0:05:00 Knead 2 0:10:00 Rest 0:00:30 Knead 3 0:10:00 Rise 1 0:15:00 Knead 4 0:00:30 Rise 2 0:08:30 Knead 5 0:00:30 Rise 3 0:27:00 Baking 0:48:00 Keep 1:00:00 warm 2:10:00 TotalTime Fruit1:50:00 Nut-Signal BASIC & WHEAT 2:3512:55 0:05:00 0:05:00 0:05:00 0:10:00 0:00:30 0:09:30 0:15:00 0:00:30 0:12:30 0:00:30 0:31:30 1:00:00 1:00:00 BASIC & SWEET 2:2512:55 0:05:00 0:05:00 0:10:00 0:00:30 0:09:30 0:15:00 0:00:30 0:08:30 0:00:30 0:30:30 1:00:00 1:00:00 BASIC FRENCH FRENCH FRENCH WHEAT & & & & & FRENCH FRENCH SWEET WHEAT WHEAT 2:50 12:50 0:05:00 0:05:00 0:10:00 0:00:30 0:09:30 0:10:00 0:00:30 0:24:30 0:00:30 0:39:30 1:05:00 1:00:00 3:3012:50 0:05:00 0:05:00 0:10:00 0:00:30 0:09:30 0:39:00 0:00:10 0:30:50 0:00:10 0:59:50 0:50:00 1:00:00 2:3512:55 0:05:00 0:05:00 0:10:00 0:00:30 0:09:30 0:15:00 0:00:30 0:14:30 0:00:30 0:39:30 0:55:00 1:00:00 2:5012:50 0:05:00 0:05:00 0:05:00 0:10:00 0:00:30 0:09:30 0:15:00 0:00:30 0:20:30 0:00:30 0:43:30 0:55:00 1:00:00 3:1512:55 0:05:00 0:05:00 0:05:00 0:05:00 0:00:30 0:09:30 0:45:00 0:00:10 0:24:50 0:00:10 0:44:50 0:50:00 1:00:00 WHEAT & SWEET 2:4512:55 0:05:00 0:05:00 0:05:00 0:10:00 0:00:30 0:09:30 0:24:00 0:00:30 0:10:30 0:00:30 0:41:30 0:53:00 1:00:00 SWEET & SWEET 2:0012:50 0:05:00 0:05:00 0:10:00 0:00:30 0:09:30 0:05:00 0:00:30 0:34:50

0:50:00 1:00:00

2:35:00 2:25:00 2:50:00 3:30:00 2:35:00 2:50:00 3:15:00 2:45:00 2:00:00 2:10:00 2:05:00 2:30:00 3:10:00 2:15:00 2:10:00 2:55:00 2:20:00 1:40:00
EXPRESS CYCLE SETTINGS AND TIMES BASIC & BASIC Delay time Preheat Knead 1 Rest Knead 2 Rest Knead 3 Rise 1 Knead 4 Rise 2 Knead 5 Rise 3 Baking Keep warm Totaltime FruitNut-Signal BASIC & WHEAT BASIC & SWEET BASIC FRENCH FRENCH FRENCH WHEAT & & & & & FRENCH FRENCH SWEET WHEAT WHEAT WHEAT & SWEET SWEET & SWEET
0:05:00 0:07:00 0:05:00 0:05:00 0:10:00 0:05:00 0:08:00 0:08:00 0:05:00 0:05:00 0:00:30 0:00:30 0:00:30 0:00:30 0:00:30 0:00:30 0:00:30 0:00:30 0:00:30 0:00:30 0:04:30 0:04:30 0:04:30 0:04:30 0:09:30 0:04:30 0:06:30 0:06:30 0:04:30 0:04:30
0:08:00 0:28:00 0:10:00 0:15:00 0:35:00 0:10:00 0:30:00 0:40:00 0:12:00 0:08:00
0:27:00 0:40:00 0:35:00 0:45:00 0:55:00 0:38:00 0:45:00 0:45:00 0:38:00 0:32:00 1:00:00 1:00:00 1:00:00 1:00:00 1:00:00 1:00:00 1:00:00 1:00:00 1:00:00 1:00:00 0:45:00 1:20:00 0:55:00 1:10:00 1:50:00 0:58:00 1:30:00 1:40:00 1:00:00 0:50:00 -

BREAD RECIPES

Basic White Bread 5/8 cup water 1 tablespoon oil 1 tablespoon sugar 1 teaspoon salt 2 1/4 cups bread our 5/6 teaspoons dry yeast Use Basic cycle Egg Bread 5/8 cups water (including 1 egg) 1 tablespoon oil 1 tablespoon sugar 1 teaspoon salt 2 cups bread our 5/6 teaspoons dry yeast Use Basic cycle do not use timer Honey Oats Bread cup water 4 teaspoons oil 2 tablespoons honey teaspoon salt 1/3 cup oatmeal 1/3 cup whole wheat our 1 cups bread our 1 teaspoons dry yeast Use Basic cycle Express Pesto Bread cup warm water (43C) 2 tablespoons prepared pesto 1 tablespoon dry milk 1 tablespoon sugar teaspoon salt 2 cups bread our 1 tablespoons dry yeast Use Basic cycle, Express mode 100% Whole Wheat Bread 2/3 cup water 2 tablespoons oil 4 tablespoons brown sugar teaspoon salt 1 tablespoon milk powder 1 cup whole wheat our 3 teaspoons dry yeast Use Wheat cycle Express White Bread cup + 2 tablespoons warm water (43C) 1 tablespoons oil 4 tablespoons sugar 1 teaspoon salt 2 1/4 cups bread our 1 tablespoon dry yeast Use Basic cycle, Express mode Express Egg Bread cups water (43C; including 1 egg) 1 tablespoon oil 2 tablespoons sugar 1 teaspoon salt 2 cups bread our 1 tablespoon dry yeast Use Basic cycle, Express mode Onion Bread 3/4 cup water 4 teaspoons oil 4 teaspoons fresh chopped onion 1 teaspoon sugar 1 teaspoon salt 2 cups bread our 1 teaspoons dry yeast Use Basic cycle
Molasses Bread cup + 1 tablespoon water 2 tablespoons oil 2 tablespoons molasses teaspoon salt cup bread our 1 cups whole wheat our 2 teaspoons dry yeast Use Wheat cycle Pumpernickel Bread cup water 1 tablespoon oil 1 tablespoon molasses 1 tablespoon sugar 1 teaspoon salt cup whole wheat our 1 1/3 cups bread our 1 tablespoon unsweetened cocoa 1 teaspoon instant coffee 1 1/2 teaspoons dry yeast or 1 teaspoon fast-rising yeast Use Wheat cycle
Sweet Bread 2/3 cup water 1 tablespoon oil teaspoon salt cup sugar 1 tablespoon milk powder 2 cups bread our 1 teaspoon dry yeast Use Sweet cycle
French Bread 2/3 cup water 1 tablespoon oil 1 tablespoon sugar teaspoon salt 2 cups bread our 1 teaspoon dry yeast Use French cycle
Express French Bread cup warm water (43C) 1 tablespoon oil 1 tablespoon sugar teaspoon salt 2 cups bread our 1 teaspoon dry yeast Use French cycle, Express mode
Chevre-cracked pepper Bread 5/8 cup water 30 g soft goat cheese 4 tablespoons dry milk teaspoon salt 1 tablespoon sugar 2 teaspoons cracked black pepper 2 cups bread our 5/6 teaspoon dry yeast Use Basic cycle Express Sweet Bread 5/8 cup warm water (43C) 1 tablespoon oil teaspoon salt 3 tablespoons sugar 1 tablespoon milk powder 2 cups bread our 2 teaspoons dry yeast Use Sweet cycle, Express mode
Express Chevre-cracked pepper Bread cup warm water (43C) 40 g soft goat cheese 4 tablespoons dry milk teaspoon salt 1 tablespoon sugar 2 teaspoons cracked black pepper 2 cups bread our 1 tablespoon dry yeast Use Basic cycle, Express mode Banana Nut Bread cup milk 2 tablespoons oil 1 cup ripe bananas, mashed 2 eggs cup sugar cup dark brown sugar, packed cup almonds, chopped 1 cups bread our 1 teaspoon baking soda 1 teaspoon salt Use Basic cycle, Express mode

QUESTIONS AND ANSWERS / TROUBLESHOOTING
Question What should I do if the kneading blade comes out with the bread? Answer Remove it with a crochet hook or a sandwich pick before slicing the bread. Since the blade can be separated from the tin, the remaining of the kneading blade is not due to a failure of the appliance.
Why does my bread sometimes have some our on the side crust?
Your dough might be too dry. Next time, check your recipe and measuring. You may need to add more liquid, 1/2 to 1 tablespoon at a time. You can simply trim off that portion of the outer crust. The kneading blade or baking tin may not be inserted properly. Make sure the tin has clicked into its place. See Cycle Times Chart. The milk will get spoiled if it is left in the machine too long. Perishable ingredients, such as eggs and milk, should never be used when working with the timer feature. If the power supply failure does not last longer than approximately 10 minutes, the bread machine resumes its cycle at the stage in which the interruption took place. This allows the bread machine to mix the ingredients in the most efcient manner possible. When using the timer, it also keeps the yeast from combining with the liquid before the dough is mixed. The machine must start operating several hours before the bread will be ready. So these sounds are made by the motor when kneading the dough. It is a normal operation, not a malfunction. Your bread machine makes 1-pound loaves of bread. If the kneading blade gets stuck, pour hot water into the baking tin. Rotate the kneading blade to remove any incrustrations that may have devloped underneath. Please refer to the rating label on the machine. No. The baking tins and kneading blades must be washed by hand. Do not immerse the tins into water. The keep warm cycle will keep it warm and thus prevent it from becoming soggy for 1 hour. If the bread is left in the tin longer than 1 hour, it may start to become soggy.
Why does the appliance fail to mix up the dough? I can hear the motor running. How long does it take to make bread? Why cant I use the timer when baking with fresh milk?
What will happen if there is power supply failure in the middle of a cycle?
Why do I have to add the ingredients in a certain order?
When setting the timer for the morning, why does the machine make sounds late at night?
The bread machine makes loafs of what size? The kneading blade is stuck in the baking tin after baking. How do I get it out?
What is the wattage of the appliance? Can I clean the baking tins in the dishwasher?
What will happen if I leave the nished bread in the baking tin?
Why did the dough only partially mix?
Check to make sure that the kneading blades and baking tins are inserted properly. Also check the dough consistency. After 5 minutes of kneading, check the dough. If it is too dry, add liquid, if it is too moist, add our. Only add 1/2 to 1 tablespoon at a time. The yeast might have passed the expiry date. Possibly no yeast was added at all. Check the condition of the yeast. The Fruit & Nuts beep signals when to add raisins, nuts, etc. If it is more convenient for you to add them at the start, you will still have acceptable results. However, the added ingredients may be chopped during the kneading process. Humidity may affect the dough. After 5 minutes of kneading, check the dough. If it appears too moist, add more our, 1/2 to 1 tablespoon at a time. To obtain the best results, take the baked bread out of the tin soon after the end of the baking process. This can be caused by using too much yeast.

Why didnt the bread rise?
How will I know when to add fruits and nuts to the bread?
My baked bread is too moist. What can I do?
Why do I get air bubbles at the top of the bread?
When using raisins, the bread machine crushes them. How can I avoid this?
To avoid the chopping of ingredients as raisins, nuts etc., do not add them before the Fruit & Nuts Beep. To get the best results, use dry raisins. Also check your dough consistency, as the dough will not incorporate the raisins easily if it is too dry. The bread may be rising too fast. To reduce the speed of rising, reduce the amount of water and / or increase the amount of salt and / or decrease the amount of yeast. Yes, but you will need to experiment to get the right proportion of ingredients. Before trying your own recipes, familiarize yourself with the appliance and make several loaves following the recipes provided in this manual. Never use more our than the specied total amount of 2 1/4 cups. Use the recipes in this book to help you determine the ratio of our to the amounts of liquid, yeast, sugar, salt and fat. No, it is normal for whole wheat and multi-grain breads to be shorter and denser than Basic or French breads. Whole wheat and rye do not rise less during the bread making process. The typically added ingredients, such as oats, bran, nuts and raisins, also contribute to the shorter height and denser texture.
Why does my bread rise and collapse?
Can I use my own recipes in my bread machine?
Why do the loaves vary in height and weight? The whole wheat and multi-grain breads are always shorter. Am I doing something wrong?
DECLARATION OF CONFORMANCE
We, Komperna Handelsgesellschaft mbH, Burgstr. 21, D-44867 Bochum, Germany, declare this appliance to be in conformance with all applicable international standards, safety requirements and the EC Directives. No. of appliance/Type: KH 2230 Bochum, 31.03.2003

Hans Komperna Manager

IB_Breadmaker_GB.qxd

04.02.2005

10:13 Uhr

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KH2231

Automatic Bread Maker

Operating instructions

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Contents

1 Top view of the appliance....Accessories....Proper use of the appliance...Important information for your safety..Before the first time use...Features....Control panel....Baking methods...Setting the Timer...Before baking....Baking bread....Cleaning and maintenance...About ingredients....Baking tips....Table of programming sequences...FAQs/ Troubleshooting...Technical data....Warranty & Service....Disposal....23 20.Bread recipes....24
To know your bread machine better, please read the operating instructions carefully. Keep the instructions booklet in a safe place for ready reference and for handing it over to a possible new owner. 3

10:14 Uhr

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Top view of the appliance
Appliance lid Control panel Power switch (on the rear of the appliance) Power cord and plug Lid handle See-through window Steam vents This symbol on the lid of your bread maker is to caution users against burns. Note: The main power switch is placed on the backside of the appliance.

Accessories

Baking moulds (2) Measuring cup (1) Measuring spoon (1) Kneading paddles (2) Operating instructions (1)
Tip: You can order an extra large baking mould for your Bifinett Automatic Bread Maker to bake breads up to 2,5 lb g. Use the enclosed form for placing an order.

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Proper use of the appliance
Do not use the bread machine in the outdoors. Use accessories recommended by the manufacturer only. Accessories not recommended may cause damage to the appliance.
Use your Bifinett Automatic Bread Maker only for baking bread for home use. Do not use the appliance for drying foodstuffs or other objects.
Important information for your safety
Place the extension cable in such a way as to prevent anyone from tripping over it or pulling it accidentally.
After unpacking, check the bread machine for any damage during transportation. In the event of damages, contact the supplier. Do not place the appliance near a gas burner, electric stove or other sources of heat. Do not place the appliance near any inflammable materials, explosive and/or self-igniting gases. Before connecting to mains, make sure that the power supply and the voltage match with the ratings specified on the appliance label. Do not draw the power cord over sharp edges or close to hot surfaces or objects.This may damage the insulation of the power cord. To prevent anyone from tripping over, the appliance is provided with a short power cord. If you plan to use an extension cable, make sure that the maximum permissible power rating of the cable corresponds with that of the bread maker.

During operation

Check the condition of the power cord and plug frequently. If the connecting cable of the appliance is damaged, it must be replaced by the manufacturer, his customer service or by a qualified technician so as to prevent hazards. Children using electrical appliances or standing close to them may be allowed only under the supervision of an adult. This appliance complies with the normal safety regulations.Inspection, repairs and technical maintenance may be carried out only by a qualified technician. Do not place any objects on the appliance and do not cover it during operation. Fire Hazard! Keep the air vent free to allow vapours to escape.

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Caution: The bread maker becomes very hot during operation. Only touch the handles and touch buttons of the appliance. If necessary, use a kitchen cloth. Before taking out the accessories or inserting them, allow the appliance to cool down and unplug the power cord. Do not move the bread maker from its location, if hot or liquid contents are still inside the baking moulds. Avoid contact with the rotating kneading paddles during operation.Injury hazard! To disconnect, switch the appliance off (switch is on the rear side of the appliance) and unplug the power cord. Do not pull at the cable but pull out the plug from the socket. When not in use or before cleaning the appliance, unplug the power cord as a safety measure. Do not use the bread maker to store cooked food or other utensils inside.

Before the First Use

Disposing the packaging material Unpack your appliance and dispose of the packaging material in accordance with the prevailing regulations. Initial cleaning Before starting to use the appliance, wipe the baking moulds, kneading paddles and outer surface of the bread maker with a clean and slightly wet cloth. Do not use any abrasive scrubbers or cleaning powders. Remove the protective film on the control panel.

Features

Cleaning
Never dip the bread machine in water or other liquids. Hazard of lethal electrical shocks! Do not clean the appliance with abrasive scrubbers. Detached particles of the scrubber may come into contact with the electrical components and cause severe electrical shocks.
You can use the automatic bread maker to bake according to your taste. Both the baking moulds allow you to bake 2 loaves of bread weighing 1.0 lb each. You can select any of the 10 different baking methods You can use ready-to-use baking mixtures. You can knead dough for buns and noodles and also prepare marmalades.

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Control panel
Note: When the appliance is switched on, the presetting is at 2.5 lb. Do not change this setting when using 2 baking moulds. Only select the weight when using the large baking mould. Pilot light This indicates that the appliance is in operation. Start/Stop Switch for starting and ending the operation or for erasing the timer programming. Note: Do not press the Start/Stop key, if you wish to only check the condition of the bread. Menu For the desired Programme. You can read the programme number and the time required for the selected programme on the display panel. Important: When pressing any touch button you must hear a beep. Memory function In case of a power failure less than 10 minutes, the programme will continue from the same setting on restoration of power. However, this is not applicable, if the Start/Stop key is activated for interrupting the baking operation. See-through window You can watch the baking operation through this window.
Display Display for - the selected programme number - the selected colour - the remaining baking time in minutes - the programmed time setting - the programme sequence. Timer for changing the baking times. Colour Use this to determine the degree of browning for your bread or to activate the function Rapid in the programmes 1 - 3. One pan mode You can select the weights for baking different sizes of bread loaves.( 1.5 lb / 2.0 lb / 2.5 lb). For this, you need the large baking moul available as accessory.

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Baking programme
Note that in this Programme the bread is less fluffy and may not be so tasty. Baking programme 6: Dough (kneading) For preparing the yeast dough for buns, pizza or plaits. In this programme no baking is done. Programme 7: Pasta For preparing noodle dough. In this programme no baking is done. Baking Programme 8: Buttermilk For breads made with buttermilk or curds. Programme 9: Jam For preparing marmalades. Programme 10: Bake For re-baking breads if they are too light or not well baked. In this Programme there is no kneading or resting. The bread will be warm for nearly an hour after the end of the baking operation. This prevents it from becoming messy. To end this function, switch the appliance off or disconnect from the mains. Note You can simultaneously bake - two different varieties of bread using the same Programme, - two loaves of the same variety or - only a single loaf (in this case place the second baking mould without the kneading paddles inside the appliance).
Using the key Menu, select the desired programme. The corresponding programme number will be displayed in the display field. The baking time depends on the selected programme combinations. For this, refer to the table "Programme sequence" in Section 15 Baking programme 1: Regular For white and mixed breads made mainly out of wheat or rye flour.The bread has a compact consistency. You can set the degree of browning for the bread using the key Colour. Baking programme 2: French For light breads made from fine flour. Normally the bread is fluffy and has a crispy crust. This is not suitable for baking recipes requiring butter, margarine or milk. Baking programme 3: Whole-Wheat For breads with heavy varieties of flour that require a longer phase of kneading and rising (for example, whole wheat flour and rye flour). The bread will be more compact and heavy. Baking programme 4: Sweet For breads with additives such as fruit juices, grated coconut, raisins, dry fruits, chocolate or added sugar. Due to a longer phase of rising the bread will be light and airy. Baking programme 5: Super-Rapid The baking operation takes only half the normal time. For this programme, however, use only such recipes that do not contain any heavy ingredients or heavy varieties of flour.

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In the case of Programmes 1, 3 and 4 you will hear a beep as the programme is running. Soon thereafter, add the ingredients such as fruits or nuts. The kneading paddles will not crush the ingredients. If you have set the timer, you can put various ingredients into the baking mould even at the beginning of the programme. In this case, however, fruits and nuts should be cut into smaller pieces.

Setting the timer

The colon symbol in the display field starts to blink and the countdown for the programmed time begins to run. On completion of the baking operation, a beep can be heard and the display will show 0:00. Example: It is 9.30 hrs and you wish to have fresh bread after 8 hours and 30 minutes, that is to say, at 18:00 hrs. First, select the Programme and press the Timer key till you see 8:30 in the display. This indicates 8 hours and 30 minutes needed. Note that the Timer function may not be available in some Programmes. (Refer to Section 11) Note Do not use the Timer function, if you are working with rapidly perishable foodstuffs like eggs, milk, cream or cheese.
The Timer function enables you to bake bread while you attend to other work. Using the arrow keys and , set the desired end time for the baking operation. Select a Programme. The display shows the required baking time. Using the arrow key you can change the end time of baking operation in steps of 10 minutes to a later point of time. Keep the arrow key pressed to carry out this function faster. The display shows the total duration of baking time and the delayed time. If you overshoot while changing the time, you can correct it using the arrow key. Confirm the Timer setting using the ON/OFF key.

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10 Before baking
In order to achieve successful results with your baking efforts, please consider the following factors: Ingredients Before you fill in the ingredients, remove the baking mould from the casing. If bits of ingredients are dropped inside the baking area, they may start burning due to excess heat in the heating coils. Always, put the ingredients inside the baking mould in the specified sequence. All ingredients should be brought to room temperature in order to achieve optimum fermentation of yeast. Measure the ingredients precisely. Even negligible deviations from the quantities specified in the recipe may affect the baking results. Never use larger quantities than those specified. Too much dough can flow over the baking mould and cause fire in the heating coils.

Mount the kneading paddles on the drive shaft inside the baking mould. Make sure that it is fixed properly. Put the ingredients for your recipe into the baking mould in the specified sequence. First put the liquids, and then add flour, sugar and salt. Add the yeast at the end.
Note Make sure that yeast does not come into contact with salt or liquids. 4. Place the baking mould inside the appliance. Make sure that it is positioned properly. Close the lid. Insert the plug into the power sokket and switch the appliance on by using the main power switch on the backside of the appliance. You will hear a beep and the display shows the programme number and the duration for the normal programme 1. Using the Menu key, select your programme. Every input is acknowledged with a beep. Select the colour for your bread. The display shows the marking lines, if you have set the range of light, medium or dark baking.

11 Baking bread

Preparation Follow the safety notes given in Section 4 of this manual. Place the bread machine on an even and firm base. 1. Take out the baking mould from the appliance in the upward direction.
Here you can also select the function "Rapid" to minimize the baking operation. Note This function is not possible for Programmes 4-10.

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If you wish you can set the end point of your programme now using the Timer function. You can adjust the time up to 14 hours and 55 minutes.
Note This function is not possible for Programmes 5, 6, 7, 9 and 10. 10. Using the key "One pan mode", select the weight of your bread. This setting is possible only when you use the large baking mould available as accessory. When you use the small baking moulds, leave the weight setting at 2.5 lb (standard setting), no matter if you are baking one or two breads. Note This function is not possible for Programmes 5, 6, 7, 8, 9 and 10. Starting a Programme Use the Start/Stop key to start the programme. The programme will automatically run various operations. You can watch the programme sequence through the window provided on your Automatic Bread Maker. Sometimes there may be formation of water vapour on the see-through window during the baking operation. You can open the lid during the kneading phase. Note Do not open the lid during the baking phase. If you do so, the bread may collapse.

Tip: After a kneading phase of 5 minutes check the consistency of the dough. It should have the consistency of a soft adhesive mass. If it is too dry, add some liquid to it. if it is too moist, add some flour (as the case may be, once or several times1/2 - 1 teaspoonful). Ending a programme At the end of a programme, the appliance is automatically switched over to a stand-by mode to keep the items warm for 60 minutes. In this mode, warm air circulates inside the appliance. You can stop the warming function at any time by pressing the Start/Stop key till you hear a beep. Warning! Before opening the appliance lid, switch the appliance off and unplug the power cord. If not in use, the appliance should always be disconnected from the power supply. Taking out the bread For taking out the baking moulds, use potholders or kitchen gloves. Hold the baking mould in a slanting position supported by a metal grill and shake it gently till the bread is released from the mould. If the bread is released from the kneading paddles, try to release the paddles with a wooden spatula or a blunt object.

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Do not use any metallic objects as these may cause scratches on the non-stick coating. Rinse the baking mould with warm water immediately after taking out the bread. This prevents the kneading paddles from becoming rigid on the drive shaft. Tip: If you remove the kneading paddles before the bread rises for the last time, the bread can be released from the baking mould easily. For this, open the lid of the appliance and remove the baking mould. Apply some flour to your hands to remove the dough and then the kneading paddles. Put the dough back in its place and close the lid. Allow the bread to cool down for 15-30 minutes before you attempt to taste it. Before slicing the bread, always make sure that there are no kneading paddles in the dough. Warning! Do not attempt to start operating the appliance, before it has either cooled down or warmed up. If the display on the bread maker shows "E 01", the appliance is not sufficiently cooled down. If the display shows "E 00", the temperature is too low. Wait till the display disappears. Tip: While using the Timer function especially, make sure that yeast does not mingle with the moist ingredients. This may affect the rising of the dough.

12 Cleaning and maintenance
Warning! Do not attempt to start operating the bread maker, before it has either cooled down or warmed up. Please also read the safety instructions in Section 4 in this regard. Important The parts and accessories of the appliance should not be washed in a dish washing machine. Casing, lid and baking area: Remove all particles left behind inside the baking area using a wet cloth or a slightly wet soft sponge. Wipe the casing and the lid too with a wet cloth or sponge. Make sure that the inside area is fully dry. Baking moulds and kneading paddles: The surface of the baking moulds and the kneading paddles are provided with a non-stick coating. While cleaning, do not use any corrosive detergents, cleaning powders or objects that may cause scratches on the surface. Due to moisture and vapours the surface of various parts may undergo changes in their appearance over a period of time. This does not affect the quality or functional performance of the appliance.

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Before cleaning, take out the baking moulds and the kneading paddles from the baking area. Wipe the outer surface of the baking moulds with a wet cloth. Important Never dip the baking moulds in water or any other liquids. Use warm soap water to clean the inside of the baking moulds. If hard layers of crusts have formed on the kneading paddles and are difficult to remove, fill the baking moulds with warm water and allow them to soak for about 30 minutes. If the insertion grip in the kneading paddle is blocked, use a wooden peg to carefully clean it. Do not use any chemical cleaning agents or thinners to clean the bread maker.
YEAST In the fermentation process, yeast splits the sugar and carbohydrate contained in the dough and converts them into carbon dioxide, which causes the dough to rise. Yeast is available in different forms: as dry yeast, as fresh yeast or as fast fermenting yeast. We recommend using dry yeast for the Automatic Bread Maker to obtain the best results. When using fresh yeast instead of dry yeast, follow the instructions given on the package. Normally, 1 packet of dry yeast corresponds to 25g of fresh yeast. Always store yeast in the refrigerator, as heat decomposes it. Before use, check the expiry date. After opening the pakket, unused yeast should be carefully wrapped again and stored in the refrigerator Note: For recipes suggested in this instructions manual, we recommend the use of dry yeast.

13 About ingredients

FLOUR Most of the commercially available varieties of flour such as wheat or rye flour are suitable for baking (Type 405-1150). You can also use ready-to-use bread baking mixtures. Programmes 1 and 2 are ideal for adding small proportions (10-20%) of grains or bruised grain. In case of larger proportions of whole meal (70-95%) use programme 3.

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SUGAR Sugar has the decisive influence on the degree of browning and taste of the bread. For the recipes in this manual of instructions, it is necessary to use crystallized sugar. Do not use powdered sugar, unless it is expressly specified. Sweeteners are not suitable as alternatives to sugar. SALT Salt is an important ingredient for taste as well as for the degree of browning of the bread. Salt also has an inhibiting effect on the fermenting of the yeast. Therefore, do not exceed the quantity of salt specified in the recipes. In case of dietary restrictions salt can be omitted. In such cases, the dough may rise faster than normal. LIQUIDS Liquids like milk, water or milk powder dissolved in water can be used for making bread. Milk adds to the taste of the bread and softens the crust, whereas pure water gives a crispy crust. In some recipes, the use of fruit juices is indicated in order to give a particular flavour to the bread. EGGS Eggs enrich the bread and provide a soft structure to it. Use eggs while baking according recipes given in this instructions manual for large sized breads.
FATS: BAKING FAT, BUTTER OR OIL Baking fats, butter and oil make the yeast containing bread mellow. The unique form of crust and structure in breads according to French style is due to its fat-free ingredients. However, bread stays fresh longer if fat has been used in its processing. If you use butter directly from the refrigerator, cut it into small bits to optimise mixing with the dough during the kneading phase. MEASURING THE INGREDIENTS Along with our Automatic Bread Maker, you will receive the following measuring cups, which make the task of measuring the ingredients easier for you: 1 Measuring cup with quantity level markings 1 Large measuring spoon corresponding to one tablespoon (TBSP) 1 Small measuring spoon corresponding to one teaspoon (TSP) Place the measuring cups on an even surface. Make sure that the quantities reach the measuring lines correctly. While measuring dry ingredients, make sure that the measuring cup is dry. All quantity specifications for TBSP/ TSP refer to the lines on the measuring spoon.

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Baking tips
Slicing and storing the bread You can achieve the best results, if you place the freshly baked bread on a grill before slicing it and allow it to cool down for 15 to 30 minutes. Use a bread slicing machine or a toothed knife to slice the bread. Unconsumed bread can be stored at room temperature for up to 3 days in suitable plastic bags or containers. If you wish to store the bread for longer periods (up to 1 month), you should freeze it. Since homemade bread does not contain preservatives, it gets spoilt faster than the commercially manufactured bread.
Baking in different climatic regions In areas located at higher altitudes, the lower atmospheric pressure causes yeast to ferment faster. Hence, less amount of yeast is required here. In dry regions, the flour will be drier and requires more liquids. In humid regions, the flour will be more moist and thus absorbs less amount of liquids. In such areas, more flour is required. Ready-to-use baking mixtures You can also use ready-to-use baking mixtures with this Automatic Bread Maker. Follow the manufacturers instructions on the package. The following table provides you the examples of conversion for some of the baking mixtures. For the small baking mould use 2/3 of the quantity that is required for a 750g bread.

Varieties of bread

Baking mixture for a 750 g bread 500 g baking mixture 300 ml water 500 g baking mixture 320 ml water 500 g baking mixture 340 ml water
Baking mixture for a 500 g bread (small baking mould) 330 g baking mixture 200 ml water 330 g baking mixture 213 ml water 330 g baking mixture 226 ml water

White bread

Whole meal bread

Peasant bread

Note: A large baking mould for breads up to 1250 g is available as accessory. Use the enclosed form for placing an order.

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15 Table of programming sequences
Time plan for the Programme phases Programme Programme 1
Size (lb) Colour Total duration (hrs) Preheat Knead 1 (min) Rest (min) Knead 2 (min) Rise 1 (min) Mixing the dough (s) Rise 2 (min) Light 3:approx. approx. 60 14:53 2:51
1.5 lb (One pan mode) Medium 3:Dark 3:Rapid 2:approx. approx. 60 14:57 1:50 Light 3:39 10

2.0 lb (O

approx. approx. 15 15
approx. approx. 60 14:58 2:56
Shaping the dough (s) Rise 3 (min)
approx. approx. 14:53 2:60 14:53 2:51
Bake (min) Keep warm (min) Set time (hrs) Additional time (hrs)

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Programme 1 Regular
n mode) Rapid 2:approx. approx. 60 14:57 1:50 Light 3:39 10
2.0 lb (One pan mode) Medium Dark 3:3:Rapid 2:Light 3:approx. approx. 60 14:55 3:03

2.5 lb Medium Dark 3:3:Rapid 2:15 10

rox. 5

approx. approx. approx. 15 10

rox. 9

approx. approx. approx. 60 14:58 2:60 14:58 2:60 14:57 1:55
approx. approx. approx. 60 14:55 3:60 14:55 3:60 14:57 2:02

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Programme number

Programme name

French

Whole-Wheat

Super-Rapid
Size (lb) Colour Total duration (hrs) Preheat Knead 1 (min) Rest (min) Knead 2 (min) Rise 1 (min) Knead 3 (s) Rise 2 (min) Shaping the dough (s) Rise 3 (min) Bake (min) Keep warm (min) Set time (hrs) Additional time (rsh)
2.0 medium 3:fast 2:15 10
2.0 medium 3:10 fast 2:10

2.0 3:39 10

2.5 1:60 -
approx. 30approx. 15approx. 25approx. 10approx. 10 5
approx. 59approx. 38approx. 44approx. 34approx. 60 14:60 14:60 14:55 3:60 14:50 2:60 14:52 3:00
Please note: For the setting "Size 1.5 lb", the total time is reduced by 2 minutes.

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Buttermilk-

1:60 -

0:11 -
2.0 3:10 approx. approx. 60 14:55 3:33
Please note: For the setting "Size 2.5", the total time is increased by 3 minutes.

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16 FAQs / Troubleshooting
QUESTION What should I do, if the kneading paddle is stuck in the bread? ANSWER Remove the kneading paddles with a wooden spatula. Do not use any sharp objects, which may damage the coating of the kneading paddles. Your dough may be too dry. The next time measure the ingredients correctly. Add1/2 to 1 TBSP of more liquid.
Why does my bread occasionally have some flour on the side crusts?
Why doesn't the dough get stirred, even if the motor is running?
Make sure that the kneading paddles and baking mould are positioned properly. Please refer to the precise timings in the table Programme sequence in Section 16. Fresh products such as milk or eggs get spoilt, if they remain in the appliance for too long. Therefore, do not use the Timer. In case of power failure for less than 10 minutes, the bread maker will run the last implemented Programme till the end. This is the best way to prepare the dough.When the Timer function is used, it prevents yeast from mingling with liquids, before the dough is stirred. You can simultaneously bake 2 loaves of 1.5 lb each or, you can use the large baking mould (can be ordered) to bake breads of up to 2.5 lb.
How long does it take to bake bread?
Why can't I use the Timer function while baking with fresh milk?
What happens if there is a power failure when a Programme is running?
Why do I need to add the ingredients in a particular sequence?
What size breads can I bake?

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What should I do if the kneading paddle is stuck inside the baking mould after baking? What is the Watt rating of the appliance?

The bread rises but collapses later. Can other recipes be used?
Why do different breads vary in their size and weight?
Whole wheat flour and rye flour are heavier than all-purpose white flour; so, bread made of these flours rise less during baking. Grains and nuts also make them dense and suppress the size.

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17 Technical Data
Model Maker Power supply Power consumption Dimensons Weight KH 2231 230V~50Hz 850 Watt 29.5 x 23.5 x 39.g bifinett Automatic Bread
18 Warranty & Service
The warranty conditions and service address can be found in the enclosed warranty slip.

19 Disposal

Never throw the Automatic Bread Maker into the normal household waste. Enquire with local authorities about the method of environment-friendly and safe disposal.

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20 Recipes for one bread (1.5 lb) Programme 1 Regular
Wheat Bread 200 ml Water 7g Sugar 5g Salt 50g Sunflower seeds 12g Butter 170g Wheat flour Type 550 85g Wheat flour Type 1050 85g Rye flour Type 1150 4g Dry yeast Regular White Bread 180 ml Water 4 Tsp Oil 4 Tsp Sugar 1 Tsp Salt 315 g Wheat flour Type 405 1,5 Tsp Dry yeast Onion Bread 180 ml Water 4 Tsp Oil 2 Tbsp Instant-onion soup 1 Tsp Sugar 1 Tsp Salt 315 g Wheat flour Type 405 1,5 Tsp Dry yeast Rye Bread 180 ml Water 4 Tsp Oil 2 Tsp Caraway seeds 4 Tsp Brown sugar 1 Tsp Salt 210 g Wheat flour Type g Dark rye flour Type 1150 1,5 Tsp Dry yeast

Programme 2 French

French White Bread 210 ml Water 1,5 Tbsp Oil 1,5 Tsp Salt 1 Tbsp Sugar 350g Wheat flour Type 405 0,25 Tsp Dry yeast Fine White Bread 210 ml Lukewarm milk 30 g Mellow butter 1,5 Tsp Salt 0,5 Tsp Sugar 340 g Wheat flour Type 405 1,5 Tsp Dry yeast

Programme 3 Whole-Wheat

Wheat Bread 260g Milk 7g Salt 9g Sugar 20 g Butter 340g Wheat flour Type 1050 2g Dry yeast Wheat Bread 350 ml Water 4 Tbsp Oil 1-2 Tsp Salt 400 g Fine shredded wheat 100 g Wheat flour Type 1050 2TL Dry yeast

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Sweet Raisin Bread 120 ml Water 1 Egg 4 Tbsp Oil 4 Tbsp Sugar 1 Tsp Salt 315 g Wheat flour Type g Raisins 1,5 Tsp Dry yeast Whole-Wheat Bread 180 ml Water 2 El oil 2 Tbsp brauner Sugar 1 Tsp Salt 281 g Whole-wheat flour 1,5 Tsp Dry yeast

Programme 4 Sweet

Raisins-Nuts-Cinnamon-Bread 180ml Water 4 Tsp Oil 0,5 Tsp Cinnamon 2 Tsp Brown sugar 1 Tsp Salt 315 g Wheat flour Type g Raisins 45 g Chopped nuts 1,5 Tsp Dry yeast Holiday Bread 60 ml Water 120 ml Milk 1 Tbsp Oil 1,5 Tsp Salt 3 Tbsp Sugar 315 g Wheat flour Type g Chopped walnuts 55 g Candied fruits 1,5 Tsp Dry yeast Sweet Bread 210 ml Milk 1,5 Tbsp Oil 1,5 Tsp Salt 3 Tbsp Sugar 350g Wheat flour Type 405 0,25 Tsp Dry yeast Raisin-Bread 120 g Lukewarm milk 30 g Melted butter 1 Egg 50 g Sugar 1 Pinch salt 300 g Wheat flour Type 405 1,5 Tsp Dry yeast 50 g Raisins
Oatmeal-Bread 180 ml Water 2 Tbsp Oil 2 Tbsp Brown sugar 0,5 Tsp Salt 105 g Wheat flour Type g Whole-wheat flour 85 g Oatmeal 2,25 Tsp Dry yeast Pumpernickel-Bread 180 ml Water 1 Tbsp Oil 2 Tbsp Brown sugar 1 Tsp Salt 30 g Dark rye flour Type g Whole-wheat flour 190 g Wheat flour Type Tsp Unsweetened cocoa 1 Tsp Instant-coffee 1,5 Tsp Dry yeast

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Programme 5 Super-Rapid
Express White Bread 180 ml Water 4 Tbsp Oil 4 Tbsp Sugar 1 Tsp Salt 315 g Wheat flour Type Tsp Dry yeast Express White Bread 200 ml Water 4g Salt 3g Sugar 100g Durum wheat semolina 230g Flour Type 550 1,2 g Dry yeast Quick Bread 225 ml Water 1 Tsp Salt 1 Tbsp Sugar 350 g Flour (Type 204) 1,5 Tsp Dry yeast

Programme 7 Pasta

Dough for Noodles 180 ml Water 1 Tbsp Oil 1 Tsp Salt 280 g Wheat flour Type 405

Programme 8 Buttermilk

Buttermilk-Bread 225 ml Buttermilk 1,5 Tbsp Margarine or butter 1 Tsp Salt 2 Tbsp Sugar 400 g Wheat flour Type 405 0,75 Tsp Dry yeast Buttermilk-Bread 160 ml Buttermilk 1 Tsp Salt 1 Tbsp Sugar 280 g Wheat flour 0,5 Tsp Dry yeast Buttermilk-Bread 220 ml Buttermilk 30 g Low fat durd cheese 1 Tbsp Sun flower oil (10 g) 40 g Wheat corns (soaked in water for one day) 1,5 Tsp Salt (15g) 0,5 Tsp Sugar 80 g Whole-wheat shred 30 g Oatmeal 200 g Wheat flour Type 405 1,5 Tsp Dry yeast

Programme 6 Dough

Dough for Pizza (fr 2 Pizzas) 150 ml Water 2 Tsp Oil 0,75 Tsp Salt 0,5 Tsp Sugar 300 g Wheat flour Type 405 1,25 Tsp Dry yeast Dough for Baps 160 ml Milk 1 Tbsp Oil 1 Tsp Salt 1 Tbsp Sugar 280g Wheat flour Type 405 0,5 Tsp Dry yeast

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Programme 9 Jam
Put any fruits and jellifying sugar at a ratio of 2:1 in the baking mould. Maximum quantities: 500 g fruits (cut in pieces) 250 g jellifying sugar Suitable fruits are strawberries, raspberries or other kinds of berries, apricots, oranges, cherries etc. Tip: Adding one teaspoon of lemon juice gives your jam a special flavour. Fill the hot and fluid jam in preserving glasses. Close the glasses and place them on the lid. This way you can be sure your jam is vacuum sealed. Note: The jam will be hard when it gets cool.