BIFINETT Bread Maker

Model KH1170

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Instruction Manual & Recipes

Brought to you by: Breadmaker Part Store

BreadmakerPartStore1 @gmail.com uk.ebid.net/users/BreadmakerParts

bonanzamarket.co.uk/booths/BreadmakerPartStore

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Bread Baking Machine KH1170

Important information for your safety

Device Overview

Items supplied

Correct usage

Characteristics

Before the First Usage

Before baking

Control panel

Functions of the Bread Baking Machine

Baking bread

Inserting the ingredients Inserting the baking mould Switching on Programme selection Timerfu nction Mixing and kneading dough Allowing the dough to rise Baking Keeping warm End of the programme

Cleaning and Care

Technical data

Warranty & Service

Disposal

Importer

Temporal progress of the programme

Troubleshooting

Notes Page

Recipes Section

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Bread Baking Machine • To prevent accidents caused by trip-KH 1170 ping, the appliance is equipped with

a short power cable. &. Important information for your • Only use the appliance inside buil-

safety dings.

• Never place the appliance on or close

• Please read the operating instruc- to a gas or electric cooker or a hot tions through completely before oven. using the appliance for the first • Never cover the appliance with a time! tea-towel or any other materials.

• Danger of suffocation! Chi ldren can Heat and steam must be able to escape . suffocate through the improper use A fire could occur if the appliance is of packaging materials. Dispose of covered with an inflammable material these immediately after unpacking or comes into contact with inflammable or store them in a place that is out materials, e.g . curtains. of reach of children. • If you use an extension cable, ensure

• After unpacking, check the bread that the maximum permissible maker for signs of transport damage. power rating of the cable corresponds If necessary, contact your supplier. at least with that of the bread maker.

• Place the appliance on a dry, flat • Place the extension cable in such a and heat-resistant surface. way as to prevent anyone from trip-

• Do not place the appliance close ping over it or inadvertently pulling to gas burners, electrical cookers on it. or other sources of heat. • Always check the power cable and

• Do not place the appliance close the plug before use. Should the to inflammable materials or explosive power cable of the appliance become and/or ignitable gases. A minimum damaged, for the sake of safety it distance of 10 em must be maintained must be replaced by the manufacturer, to all other materials. the manufacturer's customer service

• Ensure that the ventilation slots of or a similarly qualified person. the appliance are not covered. • The use of ancillaries not recommen-

• Before plugging the appliance in, ded by the manufacturer could cause check that the electricity type and damage. Use the appliance only for mains voltage matches the informa- its intended purposes. Non-compliance tion given on the type plate. invalidates all warranty claims.

• Do not lay the power cable over • Start a baking programme only sharp edges or close to hot surfaces when a baking mould is fitted in. or objects. They could damage the insulation of the power cord.

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• If children are in the vicinity, supervise the appliance particularly well! If the appliance is not in use, and also before cleaning, remove the plug from the power socket. Allow the appliance to cool down before removing indiv idual parts.

• Children should only be permitted to use electrical appliances or stand close to them when they are under the supervision of an adult.

• This appliance complies wit h the requirements of all relevant safety regulations. Inspection, repair and technical maintenance may only be performed by qualified specialists. The warranty will become void in cases of non-compliance.

• Do not place any objects on the appliance and do not cover it during operation. Risk of Fire!

• Caution: The bread maker becomes very hot during operation. Do not touch the appliance until it has cooled down, or use oven gloves.

• Before inserting or removing ancilla­ries, allow the appliance to cool down and unplug the power cable.

• Do not transport the Bread Baking Machine if the baking mould con­tains fluid or hot contents, e.g. jams. Risk of Burns!

• Avoid coming into contact with the rotating kneading paddles during use. Risk of injury!

• Do not pull on the cable, rather, remove the plug from the socket.

• When not in use, and before cleaning the appliance, remove the power cable from the plug.

• Do not use the Bread Baking Machine for the storage of foods or utensils.

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• Never place the bread machine in water or other liquids. Risk of fatal electrical shocks!

• Do not clean the appliance with abrasive sponge cleaning pads. Should particles break away from the sponge and come into contact with electrical components, you could receive an electric shock.

Device Overview

0 Handle f) Appliance lid 0 Viewing window 0 Baking mould 0 Kneading paddles 8 Control panel 0 Display G Ventilation slots 0 Baking space

& cAUTION! Hot surfaces! This symbol on the lid of your bread maker warns you about the risk of burns.

Overview - Control panel fJ.l Button- Start/Stop 4]) Button - Level of browning @ Button - Dough Volume

Level 1: 700 - 950 gr. Level II: 950- 1250 gr.

@ Button - Select 4) Button - Time

Accessories 0 Measuring beaker G Kneading paddles ® Measuring spoon 8 Kneading paddle remover

Items supplied

Bread Baking Machine KH 1170 2 Kneading paddles Baking mould Measuring beaker Measuring spoon Kneading paddle remover Operating instructions Concise instruction sheet Order card Recipe book

Correct usage

Use the Bread Baking Machine only for baking bread and only in domestic areas. Do not use the appliance for drying foodstuffs or other objects. Do not use the Bread Baking Machine outdoors. Use only the ancillaries recommended by the manufacturer. Non-recommended ancillaries may cause damage to the appliance.

Characteristics

With the Bread Baking Machine you have the possibility to bake bread accor­ding to your taste. • You can choose from 10 different

baking programmes. • You can employ ready-to-use baking

mixtures. • You can knead dough for b read rolls

and make jams.

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Before the First Usage

Disposal of the packaging material Unpack your appliance, remove all trans­portation restrainers and dispose of the packaging material as per the current regulations for your locality.

Initial cleaning Wipe the baking mould 0, kneading paddles e and upper surfaces of the Bread Baking Machine with a clean moist cloth before taking it into use for the first time. Do not use any abrasive materials or cleaning powders. Remove the protective foil from the display f).

Preheating CD Please take note of the following

notice regarding the first usage:

For the first heating up ONLY, place the empty baking mould 0 into the applian­ce. Close the appliance lid f). Select the programme BAKE, as described in the chapter ,Baking bread", and press the button Start/Stop fll to warm up the appliance for 5 minutes. Afterwards, to stop the process press the button Start/Stop fll until a signal tone is heard. As the heating elements are lightly greased, a slight smell may occur when first put­ting it into operation. This is harmless and stops after a short time. Provide for sufficient ventilation, for example, open a window. Allow the appliance to cool down completely and once again wipe the baking mould 0, kneading paddles 0 and the outer surfaces of the Bread Baking Machine with a clean moist cloth .

& Danger of fire! DO NOT allow the Bread Baking Machine to heat up for longer than 5 minutes with an empty baking mould o. There exists a real danger of overheating.

Before baking

For a successful baking process, please consider the following factors:

• Remove the baking mould 0 from the housing before filling it with ingredients. Should ingredients drop into the baking area, a fire may be caused by them burning on the heating elements.

• Place ingredients into the baking mould 0 in the sequence specified.

• All ingredients should have room temperature, to ensure an optimal rising resu It from the yeast.

• Measure the ingredients precisely. For this, use for example the supplied measuring implements 0. With three different scales on the measu­ring beaker 0, Milliliter (ml), Oun­ces (oz) and cups (CUP), you can mea­sure out the ingredients in three measurement systems. Even negligi­ble deviations from the quantities specified in the recipe may affect the baking results.

& Note Never use quantities larger than those specified. Too much dough can overflow from the baking mould O and, with direct contact to the hot heating elements, cause a fire.

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Control panel

G Display Basic adjustments The basic adjustments are shown as soon as the appliance is connected to a power source. This display signalises operational readiness. It corresponds to the pro­gramme NORMAL:

• Appearing in the display is , 1 3:30". The , 1" shows which programme is currently valid, ,3:30" is the pro­gramme period in hours and minutes.

• The positions of two arrows on the upper edge of the display give infor­mation about the selected level of browning (left arrow) and the volume (right arrow). The basic adjustments when switching on are: ,Level II" (Bread weight 950-1250 gr) and ,Medium Browning".

During operation, the programme progress can be read off from the back­wards running time countdown in the display.

0 Button- Start/Stop • To start and stop the programme,

press the button Start/Stop 0. • As soon as the button Start/Stop 0

is pressed, the double-point between the time display starts to flash.

• With the button Start/Stop 0 you can break off the programme in any position: Hold the button Start/Stop 0 pressed until a signal tone can be heard. In the display G the begin position of the above-named start programme appears. Should you wish to use a different programme, select it with the button Select @.

4) Button - Time CD Notice:

• The programmes that can be started with a time delay are listed in the table ,Temporal progress of the program".

• The programmes FAST, CAKE, EX­PRESS, and MARMALADE cannot be started with a time delay.

For more information see chapter ,Timerfunction".

(1) Button - Browning With the button Browning (1) you can adjust the desired level of browning: LIGHT-MEDIUM-DARK. This function cannot be activated with the programmes 7. DOUGH, 9. JAM and 10. LOOSE.

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~ Button - Dough Volume With the programmes 1. NORMAL, 5. WHOLEWHEAT & 10. LOOSE the bread weight can be varied with the button Dough Volume~:

LEVEL I= for a smaller bread weight 700-950 grammes

LEVEL II =for a larger bread weight 950-1250 grammes

@ Button - Select Press the button @, to switch through the various programmes described in detail in the table, Delayed Start of Programmes". Use the programmes for the following preparations:

1. Programme NORMAL For white and mixed-flour bread. This programme is the most frequently used.

2. Programme FAST For the fast preparation of white and mixed-flour bread.

3. Programme WHITE BREAD For fast preparation of an especially loose white bread.

4. Programme EXPRESS For all recipes of Level 1 which are to be baked in the programmes NORMAL, WHITE BREAD, FAST or LOOSE. Dough in the programme Express rises appreciably less and the breads are therefore com­pacter and less loose. A time preselect is not possible. With this programme please always use lukewarm fluids.

S.Programme WHOLEWHEAT For wholewheat breads.

6. Programme CAKE For pastries that will be baked with baking powder.

7. Programme DOUGH For the production of dough. This pro­gramme kneads the ingredients and allows the dough to rise. It is not baked. The programme DOUGH is suitable for the production of pastry for pizza, for example.

8. Programme BAKING For the after-baking of bread and cake. The steps ,dough kneading" and ,dough rising" fall away in this pro­gramme.

9. Programme MARMALADE For making jams and preserves.

10. Programme LOOSE For the preparation of light and airy bread.

Functions of the Bread Baking Machine

Signal tone function The signal tone sounds • on pressing all programme buttons, • during the second kneading process

in the programmes NORMAL, WHOLE­WHEAT, FAST, CAKE, WHITE BREAD and LOOSE, to give notice that cere­als, fruit, nuts or other ingredients can now be added to the mixture,

• on reaching the end of the programme

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• During the keep-warm phase at the end of the baking process the signal tone sounds several times in succes­sion.

Repeat function Should there be an electricity power cut of more than 10 minutes the Bread Baking Machine must be started anew. This is only practicable if the dough, at the time of interruption in the programme process, had not passed beyond the kneading process. In all other cases, one must start again from the beginning! With electricity power cuts of less than 10 minutes dura­tion the programme continues itself automatically from the appropriate posi­tion (see chapter ,Memory function").

Memory function The programme is, with the switch-on after electricity power cuts of less than ca. 10 minutes duration, automatically continued from the same position. This memory function is intended for cases of electricity power cuts.

CD Notice: Pressing Button Start/Stop a ends the programme definitively. After this button has been pressed, the programme is discontinued.

Safety Functions If the temperature in the appliance is too high for a newly selected program­me, after it has been used directly pre­viously for another programme, on the new start there appears in the display f) ,H:HH". The signal tone sounds. Should such a case occur, press the button Stop/Start fll until the detail ,H:HH" is erased and the basic adjustments appear in the display f). Wait for ca. 20 minutes, with the lid f) open, until the appliance has cooled down.

Baking bread

Inserting the ingredients • Place both of the kneading hooks

e onto the drive shaft. • Place the ingredients into the baking

mould 0 . The ingredients must be placed into the baking mould 0 in the placement sequence specified in the recipe. Ensure that no contami­nation from outside can adhere to the baking mould.

Inserting the baking mould • Hold the non-stick coated baking

mould O firmly on the edges with both hands and insert it exactly into the middle of the baking space 0 on the drive shaft.

• Carefully press the baking mould 0 downwards until it engages.

• Close the appliance lid f).

Switching on • Insert the power plug into a correctly

installed power socket with a rating of 230 V, -50 Hz.

Programme selection • Choose the desired programme with

the button Selection (!).

• Choose the desired browning with the button Browning 4]) .

• To start the programme, press the button Start/Stop fll .

Timerfunction • Choose the desired programme with

the button Selection (!) .

• Choose the desired browning with the button Browning 4]).

• With the button Time~ you can delay the start of the programme.

• Add to the time details already given automatically in the respective programme the period of time, in hours and minutes, after which the programme is to commence. If necessary, take into consideration the keep-warm time of one hour (on completion of the baking process)!

The maximum time delay amounts to 13 hours.

& Warning! Before you bake a particu­lar type of bread with time delay first try out the recipe under obser­vation, to ensure that the rela­tionsh ips of the ingredients to each other is correct, the dough is not too firm or too thin, or the amounts are not too large and could then possi­bly overflow. Danger of Fire!

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Example A standard mixed-flour bread with medium browning and a larger bread weight is to be baked during a later period of time. First of all select programme 1 (!), medium browning C1) and the dough volume Level II ~(larger bread weight). Let us assume it is 08:00 and the bread should be ready in the evening at around 18:30, i.e. in ten hours and 30 minutes time. Press the button Time C) until 10:30 appears, as the time period to be considered is one of ten hours and 30 minutes, between ,now" (8:00 Uhr) and the desired time of completion. With time delayed baking please do not use perishable ingredients such as milk, eggs, fruit, yoghurt, onions etc.!

• To start the programme, press the button Start/Stop fll.

Mixing and kneading dough The Bread Baking Machine mixes and kneads the dough for as long as is sche­duled in the baking programme (see Table).

Tip: If you remove the kneading hooks 0 from the dough after the last kneading process, the bread will not be torn when removing it from the baking mould 0. For this, you must interrupt the baking program­me.

• To interrupt the baking programme remove the plug from the wall socket. Do not press the button Start/Stop fll.

• Open the appliance lid f) and remove the baking mould 0. With floured hands, you can remove the dough and then dismantle the kneading hooks e.

• Place the dough back into the baking mould 0, replace the baking mould in the appliance and close the lid f).

• Reinsert the plug into the wall socket. The baking programme will be auto­matically continued .

CD Note: The interruption may not last longer than 10 minutes! If it does, the baking programme will not be continued.

Allowing the dough to rise After the last kneading the Bread Baking Machine creates the optimal temperature for the dough to rise. Absolutely leave the appliance lid f) closed during this period.

Baking & Danger of Burns! Never open the

appliance lid f) during the baking process.

The Bread Baking Machine automatically regulates the baking temperature and time. Should the bread still be too light on completion of the baking programme, it can be after-baked using the programme BAKING: • Press the button Start/Stop fll until

the signal tone sounds and then allow the appliance to cool down for ca. 20 minutes, with the lid f) open.

• Press the button Select (!) several times, to choose the programme BAKING.

• To start the after-baking, press the button Start/Stop fll .

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• When the desired browning has been obtained, press the button Start/Stop 0 until a signal tone is heard, the baking stops.

& Note Do not open the appliance lid f) during the baking process. The bread could collapse.

Tip: Check the consistency of the dough after a kneading phase of 5 minutes. It should have the consistency of a soft, sticky mass. If it is too dry, add some liquid to it. if it is too moist, add some flour (1/2 to 1 teaspoon one or more times, as needed) .

Keeping warm When the baking process is complete a signal tone sounds several times to signify that the bread or other food item can be removed. In the display appears 0 ,0:00". At the same time there begins a keep warm period of one hour. Excluded are the programmes EXPRESS, CAKE, DOUGH and JAM.

End of the programme

& Warning Before you open the appliance lid f), remove the plug from the wall socket. When not in use, always separate the appliance from the power source!

• On completion of the programme remove the baking mould 0 with the help of an oven cloth.

& Warning Always use oven cloths to remove the baking mould O from the Bread Baking Machine.

• Place the bak ing mould 0 upside down and, insofar as the bread does not immediately fall onto the grill, shift the knead drive back and forth a few times from below until the bread falls out.

Should one of the kneading hooks remain stuck in the bread, use the supplied knead­ing hook remover " to dislodge it:

• Insert it into the round opening of the kneading hook eon the under­side of the still warm bread and jam the kneading hook remover " against the lower edge of the kne­ading hook e.

• Then carefully draw the kneading hook e with the kneading hook remover 0 upwards. Whilst doing this one can see at which position in the bread the wing of the kneading hook e is located.

• Lightly cut the bread at this position and then pull the kneading hook e out.

& Note Do not use any metal objects which may cause scratches on the non-stick coating. Rinse the baking mould O with warm water directly after removing the bread. This will help prevent the kneading hooks e becoming stuck to the drive shaft.

Allow the bread to cool for 15-30 minutes before eating it.

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& Attention Before cutting the bread always check to ensure that the kneading hooks e have been removed from it.

Cleaning and Care

& Warning Before cleaning it, always remove the power plug from the wall socket and allow the appl iance to cool down com­pletely. Protect the appliance against splashing water and moisture, these could cause you to receive an electric shock.

Please observe the safety instructions also.

& Important The appliance and its ancillaries are not suitable for being cleaned in a dish washing machine.

Housing, lid, baking space • Remove all residual matter in the

baking space with a moist cloth or a lightly moistened soft sponge.

• Wipe also the housing and the lid, again only with a moist cloth or sponge. Ensure that the interior is completely dry.

Baking mould and kneading hooks The surfaces of the baking mould 0 and kneading hooks e have been given an anti-stick coating. When cleaning them, do not use corrosive detergents, abrasive powders or objects that may cause scrat­ches on the surface.

Due to moisture and vapours the surfaces of various parts may undergo changes in their appearance over a period of time. This has no influence on the function nor does it reduce the quality of the baking results.

Before cleaning, remove the baking mould 0 and the kneading hooks e from the baking area. Wipe the exterior surfaces of the baking mould 0 with a moist cloth.

& Important Never submerse the baking mould O in water or other liquids. Clean the interior areas of the baking mould O with warm soapy water. Should the kneading hooks 0 be encrusted and it is difficult to dissolve, fill the baking mould O with hot water for around 30 minutes. Should the mountings in the kneading hooks e be blocked, these can be care­fully cleaned with a wooden toothpick or similar. Do not use chemical cleaning agents or solvents for cleaning the Bread Baking Machine.

Technical data

Model:

Power supply:

Bread Maker KH 1170 230V- 50Hz

Power consumption: 800 Watt

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Warranty & Service

The warranty conditions and the service address are contained in the guarantee booklet.

Disposal

~ Under no circumstances should _ you dispose of this appliance with

your domestic waste.

Dispose of the appliance through an approved disposal centre or at your community waste facility. Observe the currently applicable regula­tions. In case of doubt, please contact your waste disposal centre.

Importer

KOMPERNASS GMBH BURGSTRASSE 21 D-44867 BOCHUM

www.kompernass.com

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Temporal progress of the programme

Programm Nr. 1

..... <(

~ cc: 0 2

Bread size* t tt

Clock timer (max.) 13 13 Std. Std.

Degree of browning ., ., Signal tone insert

ingredients ., .,

Total time hours. 3:20 3:30

Pre-heating 17 20

Knead 1 12

Signal tone (lnser- ., ., tion of ingredients)

Time details in the ca. ca. display 2:51 2:58

Knead 2 6

Allow dough to rise 1 46

Allow dough to rise 2 19

Allow dough to rise 3 45

Baking 55 62

Time details in the 0:00 0:00 display

Keeping warm 60

* Levell = 700- 950 g Level II= 950 -1250 g

2 3 4 5 6 7 8 9

c LL.I <( c LL.I s cc:

~ DQ ~ Wt- :::I: \!;J <(

LL.I LL.I ...J<( \!;J 2 ~ 1- !::: cc: ow LL.I

~ ::J ~ cc: ~ :::I: 0.. ::I: ::I: 0 <( <( 3: X 3:3: <( <(

~ u.. LL.I u c DQ

- - - I tt - - - -

13 13 13 13 13 -Std.

-Std. Std.

-Std. Std.

-

., ., ., ., ., ., - ., -

., ., - ., ., ., - - -

1:58 3:50 1:52 3:30 3:40 2:00 1:50 1:00 1:20

All of the following time details in minutes

5 22 3 37 40 - 22 - 15

19 15 10 12 12 10 15

~ ., - ~ ~ ., - - -

ca. ca. ca. ca. ca. ca. ca. 1:34 3:13 1:39 2:41 2:48 1:50 1:13

6 6 - 6 14 6

- 46 - 46 46 - - 45

8 26 7 19 -

45

25 50 27 35 - 22

55 65 65 55 62 96 - 60 20

0:00 0:00 0:00 0:00 0:00 0:00 0:00 0:00 0:00

60 60 - 60 - - 60 -

NOTE:

Please keep in mind that the EXPRESS program will not signal you when it is time to add fruit and/or nuts.

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10

w en 0 0 ...J

I tt

13 13 Std. Std.

- -

., ., 3:09 3:20

11 22

12

~ "' ca. ca.

2:46 2:46

6

46

19

39

56

0:00

60

Troubleshooting

What do I do if the kneading hooks 0 are stuck in the • Fill the baking form 0 with hot water and twist the baking mould 0 after baking? kneading hooks 0 to loosen the encrustation under-

neath.

What happens if the finished bread is left inside the • Through the II Keep-warm function II it is ensured that bread maker? the bread is kept warm for ca. 1 hour and is also protected

against moisture. If the bread remains in the baking machine for longer than 1 hour, it may become moist.

Is the baking mould 0 suitable for a dish washing • No. Please rinse the baking mould 0 and the kneading machine? hooks 0 by hand.

Why doesn 't the dough get stirred, even if the motor is • Check to see if the kneading hooks 0 and the baking running? mould 0 have correctly engaged.

What do I do if a kneading hook 0 is stuck in the • Remove the kneading hook 0 with the kneading bread? hook remover 0 .

What happens if there is a power failure when a • With power failures of up to 1 0 minutes the Bread Programme is running? Baking Machine carries through to the end the last

programme given to it .

How long does it take to bake bread? • Please take note of the exact times given in the table , Temporal progress of the programme" (see page 15).

What size breads can I bake? • You can bake the following bread sizes with the baking mould 0 :- Levell Bread with a weight between

700-950 gr - Level II Bread wih a weight between 950-1250 gr

Why can fresh milk not be used with time-delayed • Fresh products such as milk or eggs spoil if they baking? remain in the appliance for too long.

The appliance crushes the added raisins. • To avoid the breaking up of ingredients such as fruit or nuts, add them to the dough after the signal has sounded.

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What do I do if smoke comes from the baking space 0 or the ventilation slots Q ?

What has happened if the ingredients are not correctly

mixed or the bread is not correctly baked through?

What has happened if the baking mould 0 springs up

during the kneading process?

Why does the display f) show ,H:HH" and the

appliance doesn't allow itself to be started?

• Remove the power plug immediately! Allow the appliance

to cool down, then remove the baking mould 0. Clean the exterior of the baking mould 0 as well as

the baking space E), as the smoke was probably caused

by food residues. Should there be no food residues in

the baking space 0 or on the exterior surfaces of the

baking mould 0 . do not switch the appliance back

on. Make contact with the customer service department.

• A false programme has been selected.

• The button Stop/Start fl) has been pressed during

operation.

• During the baking process there was an extend power

failure.

• The appliance lid e was opened several times during

the baking process.

• The kneading hooks C) are blocked.

Remove the ingredients and do not re-use them. Remove

the baking mould 0 and check to see if the drive shaft

turns the kneading hooks. Should this not be so, make

contact with our customer service department.

• The dough is too firm, that is why the kneading hooks

e block and the baking mould 0 is pressed

upwards. Put some fluids into the dough. Immediately

reclose the appliance lid e. • The lateral springs on the base in the housing interior

have lost some of their tension. Remove the power

plug from the socket. Remove the baking mould 0 . Press the springs outwards. Replace the baking mould

0 and close the lid e . Re-insert the plug into the

power socket within 10 minutes. The programme will

be continued.

• The appliance is still too hot from the previous baking

process. Press the button Stop/Start fl) until the basic

adjustments appear in the display f). Allow the appli­

ance to cool down for ca. 20 minutes, with the lid e open. Afterwards, the appliance can be employed as

usual.

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Notes:

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Operating Instructions Congratulations for having purchased the model KH 1170 Bread Baking Machine.You have bought a machinebased on a revolutionary new concept:

• The bread dough is kneaded with two kneading pegs and is hence worked better.• Some machine programs provide two different levels for the baking of large or small quantities of bread.• The bread baking machine offers 10 pre-installed programs with 31 different setting options. There is a com-

pletely new program with which you can either just bake a fresh loaf of bread or to brown one that has alrea-dy been baked.

• You can even schedule the bread baking machine, i.e. you can preprogram a program up to 13 hours inadvance.

The appliance is completely automatic and extremely user-friendly. It kneads the dough in two different directionsthus providing for excellent mixing.You will also find the recipes for the following specialties:

• White bread, dark leavened bread, light wheat and rye bread, wholewheat bread;• Bread with baking mixes;• Bread for allergic people;• Cakes for the baking-powder program;• Dough which needs to be further worked;• Marmalades that can be cooked.

Safety InstructionsRead all the instructions in the manual and follow them carefully!1. Do not touch any of the appliance’s 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. Keep your eye on the appliance when children are around! Unplug the appliance if it is not being used andbefore cleaning it. Before removing single parts of the appliance let it cool down.

4. Never use the appliance with a defective connection cable, after malfunctions or if the appliance happens tobe damaged in any way whatsoever! In these cases have the Customer Service check and repair it if neces-

5. The use of accessories not recommended by the manufacturer can cause damage. Use the appliance exclu-sively for the envisaged purpose.

6. Lay the appliance firmly on the counter to avoid that it falls off during the kneading of a thick dough. This isespecially important when using the preprogram function and the appliance is not being watched. In the caseof extremely smooth counters the appliance should be placed on a thin rubber mat to avoid any risk of falling.

7. 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.

8. Make sure that the power cable does not touch any hot surface and that it does not hang over a table edgethus avoiding, for example, that children may grab it.

9. Never place the appliance either on or near a gas or electrical stovetop or a hot oven.

10.Pay great attention when handling the appliance especially when it is full of hot liquids (marmalades)!

11.Never remove the baking tin while the appliance is still working!

12.When baking white bread, never fill the baking tin more than maximum level! Should this happen, the breadwill not be baked evenly and the dough may overflow. Please follow our instructions.

13.Metal foils or other materials must not be put inside the appliance as these may cause a fire or a short circuit!

14.Never cover the appliance with a towel or any other material! The heat and steam generated by the applian-ce must be free to escape. A fire can break out if the appliance is covered with flammable materials or if itcomes in contact, for example, with curtains.

15.Before trying to bake a given type of bread overnight, try the recipe first while keeping an eye on it to makesure that the doses of the ingredients are correct, that the dough is not too thick or thin or that the quantity istoo much and hence risks overflowing.

The manufacturer is not liable if this appliance is used for commercial purposes or in any way or man-ner that does not comply with the instructions herein provided.

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A Removable CoverB HandleC Viewing PanelD VentE Baking TinF Kneading PaddlesG Baking CompartmentH Control PanelI CasingK Side Vent L CableM On/Off Switch

Accessories: 1 hook to remove thekneading pegs, 1 measuring spoon, 1measuring beaker

A

B

CD

E

F

G

H

IKL

M

Description of the Control PanelInsert the plug into a properly installed 230V/50Hz protective contact socket and switch on the applian-ce with the on/off switch (M).

1. DISPLAY

BASIC SETTINGSThis displays signals when the appliance is ready for use. It corresponds to the NORMAL program. “1 3:30” appearson the display. The “1” specifies which program has been chosen and the “3:30” is the length of the program. Thepositions of two arrows provide information on the selected browning level and the weight.The basic setting afterswitching the appliance on is “LEVEL II weight” and “medium browning level”. During operation the course of theprogram can be read on the display. As the program proceeds the digits of the set time will decrease progressi-vely.

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

3. TIME keysThose programs that can be timed to start later on are listed in the “Program Phase Timing” table. The FAST,CAKE, EXPRESS and MARMALADE programs cannot be timed to start later on. The hours and minutesafter which the preparation should be started need to be added to the relevant basic time for the specific pro-gram plus 1 hour of warming time (after the end of the baking process). A maximum timing of 13 hours can beset.

Example: It is 8.30 p.m. and the bread must be ready the next morning by 7.00 a.m., i.e. in 10 hours and 30minutes. Press the TIME key until 10.30 appears, that is to say the time between now (8.30 p.m.) and when thebread must be ready.When working with the timing function never use perishable ingredients such as milk, eggs, fruit, yogurt, onions,etc.!

4. COLOR keyThe desired browning level is set with this key: LIGHT (1st icon) – MEDIUM (2nd icon) – DARK (3rd icon).

5. DOUGH QUANTITY keyIt provides for the following settings in the various programs (see table):LEVEL I = For small quantities of bread;LEVEL II = For large quantities of bread.In the recipes you will find our recommended quantities.

6. SELECTION keyUse this menu key to run one of the available programs described in detail in the “Program Phase Timing” table.Use the programs for the following specialties:

1. NORMAL Basic kneading, rising and baking of white, wheat and rye yeast breads.2. FAST Rapid kneading, rising and baking of white, wheat and rye yeast breads.3. WHITE BREAD Basic kneading, rising and baking of particularly light white yeast breads.4. EXPRESS Super-fast kneading, rising and baking of white, wheat and rye yeast breads.5. WHOLEWHEAT Kneading, rising and baking of wholemeal yeast breads.6. CAKE Mixing, rising and baking of baking powder cakes.7. DOUGH Kneading and rising of dough.8. BAKING Browning/baking of doughs and cakes.9. MARMALADE Cooking of marmalades and jams.10. LOOSE Kneading, rising and baking of light sandwich breads possessing a thin crust.

Bread Baking Machine FunctionsBuzzer functionThe buzzer goes off:• When pressing all the program keys;

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• During the second kneading cycle of the NORMAL, WHOLEWHEAT, FAST, CAKE and LOOSE programsto 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 functionIn case of a blackout the bread baking machine must be started again. This is possible only if the program wasstopped before the kneading phase was reached. Otherwise you will have to start from the beginning!

Safety functionsIf the temperature of the appliance is still too high (more than 40°C) for a new program after using the appliancepreviously, H:HH will appear on the display when pressing start again and an acoustic signal is given. If this isthe case, press the START/STOP key until the H:HH message is deleted and the basic setting appears on thedisplay. Remove the container and wait until the appliance has cooled.

The BAKING program can be started immediately even when the appliance is still hot.

Bread Baking Machine Program phasesInsert the baking tinThe nonstick baking tin must be held firmly with both hands and be placed in the middle of the baking compart-ment. Press the tin downwards with caution until it snaps into place. Insert the two kneading pegs on the drivingshafts.

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

Switch onInsert the plug into a duly installed 230 V/50 Hz protective contact socket and switch on the appliance with theon/off switch (M).

Select the programSelect the desired program with the SELECTION key. Choose the level corresponding to the selected program.Then select the desired degree of browning. Use the TIME key to set the time when the program is to be star-ted. Press the START/STOP key.

Mix and knead the doughThe bread baking machine mixes and kneads the automatically until it reaches the right consistency.

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

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

WarmingOnce the baking is over, the buzzer goes off to signal that the bread or specialty can be removed. The 1-hourwarming time starts immediately.

End of the program phasesSwitch off the appliance after use with the on/off switch (M) and pull out the plug. At the end of the program pullout the baking tin by using oven cloths, lay it on the counter and if the bread does not fall out of the tin onto thegrid, move the knead shaft back and forth a few times until the bread comes out. If one of the kneading pegs isstill stuck in the bread, take the hook supplied with the appliance. Insert it under the warm loaf of bread into thealmost circular opening of the kneading peg and wedge the hook against the lower edge of the kneading pegpreferably where the blade of the kneading peg is located. You can then cut the bread easily and pull out thekneading peg completely.

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Program phase timing

30

Menu no. 1 2 3 4 5 6 7 8 9 10

Level 1 2 1 2 1 2

Bread weight in grams, approx. 750 1300 750 1300 750 1300

Total time – h 3:20 3:30 1:58 3:50 1:52 3:30 3:40 2:00 1:50 1:00 1:20 3:09 3:20

The following time indications are specified in minutes

Pre-heating 17 20 5 22 3 37 40 22 – Heating 11 22The motor is not on/offrunning – Heating 15 s/15 son/off 5/25 s)*

Stirring (left) 3 3 3 3 3 3,5 3 – 15 3

1. kneading (left) 2 2 2 2 2 – 2 – – 2

2. kneading 13 20 16 5 13 Beating 16 13(right/left 12.5 min.alternated) (or heat.)Heating on/off 8 min.5/25 s* Heating

on/off5/25 s

Signal to add the ingredients

Displayed time ca. ca. ca. – – ca. ca. ca. – – – ca. ca.2:54 2:57 1:33 2:44 2:47 1:49 2:34 2:45

1. rising 45 – 45 – 45 – – – – 45Heating on/off(5/25 s)*

Dough smoothing 1 1 1 – 1 – – – – 1

2. rising 18 7 25 7 18 – 45 – – 18Heating on/off(5/25 s)*

Dough smoothing 1 – 1 – 1 – – – – 1

3. rising 45 25 50 15 35 22 – 39Heating on/off(5/25 s)**

Baking 55 62 55 65 65 55 62 80 – 60 45 56Heating on/off Stirring/(22/8 s), Cooking8/22 s after Right/reaching the lefttemperature Heating

on/off15 s/15 s

Rest phase – – – – – 16 – – 20(w/o heating)

Warming 60 60 60 60 60 60Heating on/off

Pre-programming

Timer (max) 13 Std. – 13 Std. – 13 Std. – 13 Std. 13 Std. – 13 Std.

NO

RM

AL

FAST

WH

ITE

BR

EAD

EXPR

ESS

WH

OLE

WHEA

T

CA

KE

DO

UG

H

BAK

ING

MA

RM

ALA

DE

LOO

SE

* The heating is switched on only if the room temperature is lower than 25°C. If the room temperature is above25°C the ingredients are already at the right temperature and there is no need for pre-heating. For the firstand second rising the room temperature must be above 25°C or high enough to make the dough rise with-out extra heating.

** The heating is switched on only if the room temperature is lower than 35°C. A room temperature of more than35°C is enough to make the dough rise without extra heating.

Cleaning and Maintenance• Before using the appliance for the first time wash the bread baking machine’s baking tin with a mild detergent

and clean the kneading paddles.• It is highly recommended to coat the new baking tin & the kneading paddles with heat resistant grease befo-

re using them for the first time and let them heat in the oven for about 10 minutes at 160°C. Once these havecooled down clean away (polish) the grease from the baking tin with a sheet of paper towel. This operation isto 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 hourfor 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. Use a mild detergent. Never use chemicalcleaning 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! For easy cleaning the lidcan be removed by positioning it vertically and pulling it out.

• Wipe the outside of the baking tin with a moist towel. The inside of the tin can be washed with some deter-gent liquid. Do not leave it too long dipped in water.

• Both the kneading paddles and the drive shafts need to be cleaned followinguse. If the kneading paddlesremain in the tin, it becomes difficult to remove them afterwards. In this case fill the container with warm waterand leave it to rest for 30 minutes before attempting to remove the kneading paddles.

• The baking tin has a nonstick coating. Do not use metal objects that can scratch the surface when cleaningit. It is normal that the color of the coating changes over the course of time. This change does not alter itseffectiveness in any way whatsoever.

• Before putting the appliance away for storage, make sure that it is perfectly cool, clean and dry. Put the appli-ance 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 movethe 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 pegsYou can remove the kneading paddles w/ your fingers covered w/ flour before leaving the dough to rise forthe last time (see “Program Phase Timing” and the display messages). If do not wish to do so, use the hookafter 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 anywaya) 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 istoo 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.

• 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 quantitiesof 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 (seethe Program Phase Timing” table and the message on the display) open the lid with caution and shortly andcarve the bread crust while it is forming with a sharp pre-heated knife, scatter cereals on it or spread a mix-ture of potato flour and water on the crust to give it a glossy finish.This is the last time that the lid can be ope-ned, 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.

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• What is wholemeal flour?Wholemeal flour is made of all types of cereals including wheat. The term “wholemeal” means that the flourwas ground from whole grain and hence it has greater contents of roughage thus making the wheat whole-meal flour darker. However, the use of wholemeal flour does not make the bread darker as it is widely belie-ved.

• 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 ryewholemeal 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.Thehighest 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 thoserecipes 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 requi-ring 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 durumwheat 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 producer’s instructions on thepackage and adapt the quantity to the amount of flour used.

• What can be done if the bread tastes of yeast?a) Often sugar is added to eliminate this taste. The adding of sugar makes the bread lighter in color.b) Add 1_ 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 bakingmachine?It depends on the different degree of humidity: the bread is baked drier in the oven owing to the larger bakingspace, while the bread made in the machine is moister.

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Questions & Answers on Bread Baking MachinesA table of problems that may occur is provided below:

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ProblemSmoke comes out of thebaking compartment or ofthe vents

The bread goes down in themiddle and is moist on thebottom.

It is difficult to take thebread out of the baking tin.

The ingredients are notmixed or the bread is notbaked correctly.

The baking tin jumps upduring the kneading.

The appliance does notstart. The display showsH:HH.

CauseThe ingredients stick to the bak-ing compartment or on the out-side of the baking tin

The bread is left too long in thetin after baking and warming.

The bottom of the loaf is stuckto the kneading peg.

Incorrect program setting.

The START/STOP key was tou-ched while the machine wasworking.

The lid opened several timerswhile the machine was working.

Long blackout while the machi-ne was working.

The rotation of the kneadingpegs is blocked.

The side springs in the baseinside the inner casing have losttension.

The dough is too thick. Thekneading pegs are blocked andthe container is pressedupwards.

The appliance is still hot afterthe last baking cycle.

Solution Pull out the plug and clean the outside ofthe baking tin or the baking compart-ment.

Take the bread out of the baking tin befo-re the warming function is over.

Clean the kneading peg and shafts afterthe baking. If necessary, fill the baking tinwith warm water for 30 minutes. Then thekneading pegs can be easily removedand cleaned.

Check the selected menu and the othersettings.

Do not use the ingredients and start overagain.

After the last rising do not open lid.

Do not use the ingredients and start overagain.

Check that the kneading pegs areblocked by grains, etc. Pull out the bakingtin and check whether the drivers turn. Ifthis is not the case, send the appliance tothe customer service.

Press the START/STOP key and interruptthe program. Pull out the container andpush the springs slightly to the side.Insert the container again and close thelid. Start the program over again.

Open the lid. Add some liquid to thedough and close the lid again.

Press the START/STOP key until thebasic setting appears on the display.Remove the baking tin and leave theappliance to cool. Then put the baking tinback in, set the program again and start.

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Questions & Answers on the Recipes

Solutions for the problemsa) 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. Avoidletting 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 1-2 tablespoons of water.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) Add a tablespoon of wheat gluten to the dough.

ProblemThe bread rises too fast.

The bread does not rise at all ornot enough.

The dough rises too much andspills over the baking tin.

The bread goes downin the middle.

The bread has a dip once thebaking is over.

Heavy, lumpy structure

The bread is not bakedin the center.

Open or coarse structure or toomany holes

Mushroom-like, unbaked surface

The bread slices are unequal orlumpy

Flour deposits on the bread crust

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

– 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 breadgoes down.

– The fermentation is too short or too fast owing to theexcessive temperature of the water or the baking chamberor to the excessive moistness.

– Not enough gluten in the flour– 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– Recipe with moist ingredients

– 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

– Bread not cooled enough (the vapor has not escaped)

– The flour was not worked well on the sides during thekneading.

Solutiona/b

a/bdccda/b/ga/b

fc

a/f

c/h

ka/b/h

a/b/ga/bbd

a/b/ggf

gbh/ic

a/e/jea/b/ja/bb

i

k

35

Remarks on the Recipes1. IngredientsSince each ingredient plays a specific role for the successful baking of the bread, the measuring is just as impor-tant 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 beused) affect the successful outcome of the preparation of the dough and the bread. Always use the rightquantities in the right proportion.

• Use lukewarm ingredients if the dough needs to be prepared immediately. If you wish to set the programphase 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 outco-

me 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 fer-

ment thoroughly.You can make your own leaven but it takes time. For this reason concentrated leaven pow-der is used in the recipes below. The powder is sold in 15g packets (for 1 kg of flour). Follow the instructionsgiven in the recipes (1/2, _ 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 flourmust be reduced by 80 kg 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 pack-age. Fill the measuring beaker with the liquid leaven and top it up with the other liquid ingredients in the rightdoses as specified in the recipe.

• Wheat leaven which often comes dry improves the workability of the dough, the freshness and the taste. It ismilder that rye leaven.

• Use either the NORMAL or WHOLEMEAL 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 _ tablespoon.• Wheat gluten is a natural additive obtained from wheat proteins. It makes the bread lighter and more volu-

minous. The bread falls in more rarely and it is more easily digestible. The effect can be easily appreciatedwhen 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 andsoft part (e.g. brown bread). Rye malt is also suitable but it is not as dark.You can find this malt in whole foodshops.

• Pure lecithin powder is a natural emulsifier that improves the volume of the bread, makes the soft part softerand lighter and keeps it fresh longer.

2. Adapting the dosesIf the doses need to be increased or reduced, make sure that the proportions of the original recipe are maintai-ned. 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 canbe 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 hasreached 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.), therequired amount of liquid must be reduced. When using eggs beat them in the measuring beaker and fill itwith 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 bereduced in these cases by 1/4 to 1/2 of a teaspoon to proportionally reduce its rising. The same is true of pla-ces 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 table-spoons 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 300 ml.The abbreviations in the recipes mean:EL = level tablespoonful (or large measuring spoon)TL = level teaspoonful (or small measuring spoon)g = gramsml = milliliterPacket = 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 (seethe “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 KH 1170 type bread baking machineThe following recipes are for various bread sizes. In some programs (see the “Program Phase Timing” table) adifference is made in the weights. We recommend you to use Level I for a bread loaf of 750 g and Level II for abread loaf between 1000 and 1300 g.

If no levels are specified in the recipe, it means that they are not envisaged in the proposed programs and thatboth small and large quantities can be used.

5. Bread weights and volumes• In the following recipes you will find exact indications regarding the bread weight.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 moreand hence limits need to be posed.

• Despite the precise weight indications there may be slight differences.The actual bread weight depends muchon 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 thelast rising in the case of the highest weight class. But the bread does not spill over. The part of the bread out-side the tin is more easily browned compared to the bread in the tin.

• The FAST program is suggested for sweetbreads, but you can also use the EXPRESS setting.When using the EXPRESS setting be sure to use LEVEL I ingredients only, or the dough might touch the lid.

6. Baking results• The result of the baking depends on the on-site conditions (soft water – high air humidity – high altitude – con-

sistency 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 thecause and try it again by varying the proportions.

• If the bread is too pale after baking, you can leave it to brown with the baking program.• It is recommended to bake a test bread before actually setting the timing function for use overnight so that

you can make the necessary changes if necessary.

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Classic Bread RecipesLevel I Level II

White BreadBread weight approx. 740 g 1080 gWater 350 ml 500 mlSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tspDurum wheat semolina 150 g 200 g550 type flour 350 g 500 gYeast 3/4 packet 1 packetProgram: WHITE BREAD

Nut & Raisin BreadTip: Add the raisins and nuts after the acoustic signalduring the second kneading phase.Bread weight approx. 900 g 1180 gWater or milk 275 ml 350 mlMargarine or butter 30 g 40 gSalt 1/2 tsp 3/4 tspSugar 1 tbsp 2 tbsp405 type flour 500 g 650 gDry yeast 3/4 packet 1 packetRaisins 75g 100 gCrushed walnuts 40g 60gProgram:FAST or EXPRESSAttention: When using the EXPRESS program thebread is lighter. Use the Level I doses, otherwise the volu-me is too large.

Poppy Seed BreadTip: Before the last rising open the lid briefly and coat thedough with some water and then spread the poppy seeds.Press the seeds delicately with your hand.Bread weight approx. 850 g 1380 gWater 375 ml 570 ml550 type flour 500 g 670 gCorn semolina 75 g 130 gSugar 1 tsp 11/2 tspSalt 1 tsp 11/2 tspWhole or milled poppy seeds 50 g 75 gButter 15 g 20gGrated nutmeg 1 pinch 2 pinchesGrated Parmesan cheese 1 tbsp 11/2 tbspDry yeast 3/4 packet 1 packetProgram: FAST or EXPRESSAttention: When using the EXPRESS program thebread is lighter. Use the Level I doses, otherwise the volu-me is too large.

Coarse White BreadBread weight approx. 750 g 950 gMilk 275 ml 350 mlMargarine or butter 25 g 30 gSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tsp1050 type flour 500 g 650 gDry yeast 3/4 packet 1 packetProgram: NORMAL

Level I Level II

French White BreadBread weight approx. 860 g 1280 gWater 375 ml 550 mlSalt 1 tsp 11/2 tspVegetable oil 1 tbsp 11/2 tsp405 type flour 525 g 700 gDurum wheat flour 75 g 100 gSugar 1 tsp 11/2 tspDry yeast 3/4 packet 1 packetProgram: FAST

Italian White BreadBread weight approx. 900 g 1300 gWater 375 ml 570 mlSalt 1 tsp 11/2 tspVegetable oil 1 tbsp 11/2 tbspSugar 1 tsp 11/2 tsp550 type flour 475 g 650 gCorn semolina 100 g 150 gDry yeast 3/4 packet 1 packetProgram: LOOSE

Oat BreadBread weight approx. 800 g 1200 gWater 350 ml 500 mlMargarine or butter 25 g 30 gSalt 1 tsp 11/2 tspBrown Sugar 1 tsp 11/2 tspRolled oats – “Tender Flakes” 150 g 200 g1050 type flour 375 g 550 gDry yeast 3/4 packet 1 packetProgram: NORMAL

Buttermilk BreadBread weight approx. 860 g 1150 gButtermilk 375 ml 550 mlSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tsp1050 type flour 500 g 760 gDry yeast 3/4 packet 1 packetProgram: WHITE BREAD

SweetbreadBread weight approx. 750 g 1180 gFresh milk 275 ml 400 mlMargarine or butter 25 g 35 gEggs 2 4Salt 1 tsp 11/2 tspHoney 2 tbsp 3 tbsp550 type flour 500 g 700 gDry yeast 3/4 packet 1 packetProgram: FAST or EXPRESSAttention: When using the EXPRESS program thebread is lighter. Use the Level I doses, otherwise the volu-me is too large.

38

Level I Level II

Wholemeal BreadBread weight approx. 860 g 1110 gWater 350 ml 500 mlMargarine or butter 25 g 35 gSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tsp1050 type flour 270 g 380 gWheat wholemeal flour 270 g 380 gDry yeast 3/4 packet 1 packetProgram: NORMAL

Raisin BreadTip: Add the raisins or any other kind of dry fruit after theacoustic signal during the second kneading phase.Bread weight approx. 850 g 1100 gWater 275 ml 350 mlMargarine or butter 30 g 40 gSalt 1/2 tsp 3/4 tspHoney 1 tbsp 2 tbsp405 type flour 500 g 650 gZimt 3/4 tsp 1 tspDry yeast 3/4 packet 1 packetRaisins/dry fruit 75 g 100 gProgram:FAST or EXPRESSAttention: When using the EXPRESS program thebread is lighter. Use the Level I doses, otherwise the volu-me is too large.

Coarse breadBread weight approx. 780 g 980 gWater 300 ml 450 mlSalt 1 tsp 11/2 tspDried wheat leaven* 25 g 40 g1050 type flour 500 g 750 gSugar 1 tsp 11/2 tspDry yeast 3/4 packet 1 packetProgram: WHITE BREAD* Wheat leaven improves the dough consistency, the fresh-ness and the taste. It is milder than rye leaven.

Onion breadBread weight approx. 860 g 1180 gWater 350 ml 500 mlSalt 1 tsp 11/2 tspSugar 1 tsp 1 tspGrilled onions 50 g 75 g1050 type flour 540 g 760 gDry yeast 3/4 packet 1 packetProgram: FAST

Rye BreadBread weight approx. 780 g 1050 gWater 350 ml 450 mlDried leaven* 1/2 packet 3/4 packetSalt 1 tsp 11/2 tspSugar 1/2 tsp 3/4 tspRye malt 10 g l5 gRye flour 300 g 400 g1050 type flour 200 g 260 g Yeast 1 packet 11/2 packetProgram: WHOLEWHEAT* Dried leaven is concentrated and it comes in 15g packets.

Level I Level II

Potato BreadBread weight approx. 1000 g 1400 gWater or Milk 300 ml 400 mlMargarine or Butter 25 g 30 gEggs 1 1Mashed boiled potatoes 150 g 200 gSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tsp1050 type flour 630 g 780 gDry yeast 1 packet 11/2 packetProgram: FAST

Leavened BreadBread weight approx. 740 g 1050 gDried leaven* 1/2 packet 3/4 packetWater 350 ml 450 mlBread spices 1/2 tsp 3/4 tspSalt 1 tsp 11/2 tspRye flour 250 g 340 g1050 type flour 250 g 340 gDry yeast 1 packet 11/2 packetProgram: NORMAL* Dried leaven is concentrated and it comes in 15g packets.

Wheat Graham BreadBread weight approx. 900 g 1350 gWater 350 ml 550 mlSalt 1 tsp 11/2 tspButter or Margarine 25 g 30 gHoney 1 tsp 11/2 tspVinegar 3/4 tbsp 1 tbspWheat wholemeal flour 500 g 700 gWheat graham 75 g 100 gDry yeast 1 packet 11/2 packetProgram: WHOLEWHEAT

Coarse Brown BreadTip: The spices can be added either whole or crushed.Before the last rising open briefly the lid, wet the doughwith some water and spread the rolled oats or millets.Press them slightly with your hand.Bread weight approx. 770 g 1050 gWater 350 ml 450 mlRye flour 170 g 220 gWheat wholemeal flour 170 g 220 gSpelt flour 170 g 220 gBeet syrup 1 tsp 11/2 tspPimento grains 1/4 tsp 1/2 tspCoriander 1/4 tsp 1/2 tspGrated nutmeg 1 Prise 2 PrisenSalt 1 tsp 11/2 tspDried leaven 1/2 packet 3/4 packetDry yeast 3/4 packet 1 packetProgram: NORMAL

39

Level I Level II

Seven Cereal BreadBread weight approx. 800 g 1200gWater 500 ml 700 mlMargarine or butter 30g 50 gSalt 11/2 tsp 2 tspSugar 11/2 tsp 2 tspVinegar 11/2 tbsp 2 tbspWholemeal flour 550g 750 g7-grain flakes 200 g 300gDry yeast 3/4 packet 1 packetProgram: WHOLEWHEAT

Bavarian Wholemeal BreadTip: Instead of caraway you can use also 1/2 teaspoon (5g)of coriander, fennel or aniseed.Bread weight approx. 850 g 1180 gWater 300 ml 360 mlWheat wholemeal flour 400 g 570 gRye wholemeal flour 125 g 150 gSalt 1 tsp 11/2 tspCaraway 1 tbsp 2 tbspAverage-sized potato, boiled and mashed 100 g 150 gDried leaven 1/2 packet 3/4 PckgDry yeast 3/4 packet 1 packetProgram: WHOLEWHEAT

Maple Wholemeal BreadBread weight approx. 870 g 1120 gMargarine or butter 25 g 35 gSalt 1 tsp 11/2 tspMaple syrup 11/2 tbsp 2 tbsp1050 type flour 540 g 760 gDry yeast 3/4 packet 1 packetProgram: NORMAL

Yogurt Wholemeal BreadBread weight approx. 800 g 1150 gWater oder Milk 250 ml 300 mlYogurt 150 g 200 gSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tspVinegar 3/4 tbsp 1 tbspWheat wholemeal flour 500 g 700 gDry yeast 1 packet 11/2 packetProgram: NORMAL

Pollard BreadBread weight approx. 850 g 1350 gWater 350 ml 570 mlMargarine or butter 30 g 40 gSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tspWheat pollard 75 g 100 gWheat germs 50 g 70 gWheat germs 1 tbsp 11/2 tbspWheat wholemeal flour 400 g 650 gDry yeast 3/4 packet 1 packetProgram: WHOLEWHEAT

Level I Level II

Cereal BreadBread weight approx. 960 g 1350 g Water 450 ml 650 ml Wheat wholemeal flour 175 g 250 gRye wholemeal flour 175 g 250 gCoarse rye meal 50 g 70 gUnripe spelt grain meal 50 g 70 gBuckwheat meal 50 g 70 gSunflower seeds 35 g 50 gPumpkin seeds 35 g 50 gLinseeds 1 tbsp 11/2 tbspSesame 1 tbsp 11/2 tbspSalt 1 tsp 11/2 tspHoney 1 tsp 11/2 tspDried leaven 1/2 packet 3/4 packetDry yeast 1 packet 11/2 packetProgram: WHOLEWHEAT

Spelt BreadTip: open the lid of the appliance briefly before the lastrising, wet the bread with warm water, spread the spelt orrolled oats and press them slightly with your hand.Bread weight approx. 940 g 1350 gButtermilk 400 ml 500 mlSpelt wholemeal flour 230 g 280 gRye wholemeal flour 180 g 230 g Coarse spelt meal 180 g 180 gSunflower seeds 75 g 100 gSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tspDried leaven 3/4 packet 1 packetDry yeast 3/4 packet 1 packetProgram: NORMAL

100% Whole Wheat BreadBread weight approx. 850 g 1140 gWater 350 ml 500 mlSalt 1 tsp 11/2 tspHoney 1 tsp 2 tspWheat wholemeal flour 540 g 760 gDry yeast 3/4 packet 1 packetProgram: WHOLEWHEAT

Brown BreadBread weight approx. 920 g 1080 gWater 400 ml 450 mlCoarse rye wholemeal 180 g 180 gRye wholemeal flour 180 g 180 gWheat wholemeal flour 230 g 280 gBlack malt (made of roasted barley malt – sold in whole food shops – it gives a dark color to the inside of the bread 10 g 15 gSalt 1 tsp 11/2tspSunflower seeds 75 g 100 gDark beet syrup 3/4 tbsp 1 tbspDry yeast 3/4 packet 1 packetDry yeast 3/4 packet 1 packetProgram: WHOLEWHEAT

Coarse Wholemeal Breads

40

Level I Level II

Pure Wheat Wholemeal BreadtBread weight approx. 860 g 1150 gWater 350 ml 550 mlSalt 1 tsp 11/2tspVegetable oil 1 tbsp 11/2 tbspHoney 3/4 tsp 1 tspBeet syrup 3/4 tsp 1 tspWheat wholemeal flour 500 g 760 gGenuine wheat gluten 3/4 tbsp 1 tbspDry yeast 3/4 packet 1 packetProgram: WHOLEWHEAT

Level I Level II

Beer breadBread weight approx. 950 g 1080 gWater 200 ml 225 mlBeer 200 ml 225 mlWheat wholemeal flour 230 g 280 g Buckwheat flour 180 g 180 gSpelt wholemeal 180 g 180 gSalt 1 tsp 11/2 tspSesame 50 g 75 gBlack malt (barley malt) 5 g 10 gDry yeast 3/4 packet 1 packetDried leaven 3/4 packet 1 packetProgram: NORMAL

All Sorts of Tasty Bakery DelightsColorful Breakfast BreadTip: The crunchy muesli can be replaced with chocolatemuesli or with your favorite muesli.Bread weight approx. 750 g 1020 gMilk 250 ml 330 ml405 type flour 425 g 570 g Sugar 11/2 tbsp 2 tbsp Salt 1 tsp 11/2 tsp Dried and coarsely chopped plums 15 g 20 gDried and coarsely chopped plums 15 g 20 g Crunchy muesli 50 g 75 g Coconut flakes 3/4 tbsp 1 tbsp Butter 25 g 35 g Dry yeast 3/4 packet 1 packetProgram: FAST or EXPRESSAttention: When using the EXPRESS program thebread is lighter. Use the Level I doses, otherwise the volu-me is too large.

Rum Raisin & Nut BreadBread weight approx. 900 g 1180 gMilk oder Water 280 ml 350 mlRum 40% 1 tbsp 2tbspButter 30 g 40 gWheat wholemeal flour 500 g 650 gFir honey 2 tbsp 3 tbspSalt 1 tsp 11/2 tspWhole walnut kernels* 40 g 60 gSchwartau rum raisins* 50 g 75 gDry yeast 3/4 packet 1 packetProgram: FAST or EXPRESSAttention: When using the EXPRESS program thebread is lighter. Use the Level I doses, otherwise the volu-me is too large.* Add these ingredients after the first acoustic signal.

Yogurt BreadBread weight approx. 800 g 1150 gWater oder Milk 250 ml 300 mlYogurt 150 g 200 gSalt 1 tsp 11/2 tspSugar 1 tsp 11/2tsp550 type flour 500 g 700 gDry yeast 3/4 packet 1 packetProgram: NORMAL

French Honey breadBread weight approx. 770 g 1130 gWater 325 ml 450 mlSalt 1 tsp 11/2 tspOlive oil 1 tbsp 11/2 tbspHoney 1/2 tbsp 3/4 tbsp405 type flour 450 g 600 gDurum wheat flour 75 g 100 gDry yeast 3/4 packet 1 packetProgram: FAST or EXPRESSAttention: When using the EXPRESS program thebread is lighter. Use the Level I doses, otherwise the volu-me is too large.

Fresh Cheese BreadBread weight approx. 800 g 1200 gWater or Milk 200 ml 300 mlMargarine or butter 30 g 40 gWhole eggs 1 1Salt 1 tsp 11/2 tspSugar 1 tbsp 11/2 tbspGranular fresh cheese 125 g 200 g550 type flour 500 g 700 gDry yeast 3/4 packet 1 packetProgram: NORMAL

41

Level I Level II

Amaretto BreadTip: Instead of using almond leaves you can even usecrushed almonds. The amaretto can be replaced with milkor water.Bread weight approx. 850 g 1100 gMilk or Water 200 ml 250 mlAmaretto 75 ml 100 ml405 type flour 500 g 650 gSugar 1 tbsp 2 tbspSalt 1/2 tsp 3/4 tspButter 30 g 40 gAlmond leaves 75 g 100 gDry yeast 3/4 packet 1 packetProgram: FAST or EXPRESSAttention: When using the EXPRESS program thebread is lighter. Use the Level I doses, otherwise the volu-me is too large.

Herb BreadBread weight approx. 860 g 1170 gButtermilk 375 ml 550 mlSalt 1 tsp 11/2 tspButter 10 g 20 g Sugar 1 tsp 11/2 tsp 550 type flour 500 g 760 g Fresh and finely chopped parsley or mixed herbs 11/2 tbsp 2 tbsp Dry yeast 3/4 packet 1 packetProgram: NORMAL - (immediate baking)

Rice Bread• Cook the rice in abundant salted water and leave it

cool. Save the cooking water and use as describedbelow.

• Tip: Instead of the rice cooking water you can use milk.• You can add 2-3 tablespoons of raisins and 1 teaspoon

of cinnamon.• You cannot bake a larger loaf otherwise the bread beco-

mes too sticky.Bread weight approx. 950 g 1100 gRice cooking water 300 ml 350 ml405 type flour 540 g 650 gRound grain rice – raw weight 50 g 75 g

Sugar 2 tsp 3 tspDry yeast 3/4 packet 1 packetProgram: EXPRESS (SET TO LEVEL I)

Carrot BreadBread weight approx. 800 g 1000 gWater 275 ml 350 mlButter 25 g 30 g550 type flour 500 g 650 gFinely diced carrots* 60 g 90 g

Salt 1 tsp 11/2 tspSugar 1 tsp 11/2 tspDry yeast 3/4 packet 1 packetProgram: NORMAL* If you please, you can make a carrot juice and add themarc obtained in the required amount.

Level I Level II

Egg BreadTip: Beat the eggs first in a measuring beaker and thenwater until the required level is reached. Bake the breadimmediately and eat while fresh.Bread weight approx. 730 g 1050 gEggs 2 4with Water or milk up to 275 ml 400 mlMargarine or butter 25 g 35 gSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tsp550 type flour 500 g 700 gYeast 3/4 packet 1 packetProgram: FAST

Sunflower BreadTip: Add the sunflower seeds after the first acoustic signal.You can also use pumpkin seeds. If you roast the seedsbriefly in a pan, the taste will be more intense.Bread weight approx. 870 g 1310 gWater 375 ml 550 mlButter 30 g 40 g550 type flour 525 g 700 gSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tspSunflower seeds 35 g 50 gDry yeast 3/4 packet 1 packetProgram: NORMAL

Fig & Walnut BreadTIPP: Wenn Sie frische Walnüsse verwenden, bei welchendie Haut der Kerne noch weiß ist, schmeckt das Brot leichtbitter, aber sehr lecker und passt hervorragend zu neuemWein.Bread weight approx. 900 g 1270 gWater 350 ml 550 ml1050 type flour 260 g 320 gRye flour 400 g 450 gSalt 1 tsp 11/2 tspFinely cut dry figs 50 g 60 gChopped walnut 50 g 60 gHoney 11/2 tsp 2 tspDried leaven 3/4 packet 1 packetDry yeast 3/4 packet 1 packetProgram: NORMAL

Wedding bread (Bread and SaltTip: If the timer display shows 1:30, use a new small claypot of 5 cm in diameter to make a small ditch in the middleof the bread. It can then be baked. Once it has cooled youcan fill the ditch with salt. This is an original gift for a wed-ding, when moving in or for other occasions.Bread weight approx. 800g 1230 gButtermilk 250 ml 330 mlWater 150 ml 200 mlRye flour 175 g 240 g1700 type rye wholemea 175 g 240 g550 type flour 225 g 300 gSugar 1 tsp 11/2 tspSalt 1 tsp 11/2 tspDried leaven 3/4 packet 1 packetDry yeast 1 packet 11/2 packetProgram: NORMAL

42

Level I Level II

Herb breadBread weight approx. 770 g 1050 gWater 350 ml 450 mlDried leaven 1/2 packet 3/4 packet1150 type flour 300 g 400 g1050 type flour 200 g 260 gSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tspCoriander 1/2 tsp 3/4 tspFennel 1/2 tsp 3/4 tspAniseed 1/2 tsp 3/4 tspDry yeast 1 packet 11/2 packetProgram: NORMAL

French Herb BreadTip: You can increase the number of garlic cloves fourfoldby cutting them into thin slices, letting them brown slightlyin butter and adding them to the other ingredients oncethey have cooled. The taste is better.You can also replacethe salt with herbal salt.Bread weight approx. 850 g 1250 g Water 350 ml 480 ml 550 type flour 525 g 700 g Durum wheat flour 75 g 100 g Sugar 1 tsp 11/2 tsp Salt 1 tsp 11/2 tsp Diced parsley, Dill and cress 11/2 tbsp 2 tbspFinely crushed garlic gloves 2 St. 3 St.Butter 15 g 20 g Dry yeast 3/4 packet 1 packetProgram: FAST

Pepper Almond BreadTip: This party bread tastes much better with cream chee-se. It is much lighter. If you want it to be thicker use onlyhalf the required amount of yeast.Bread weight approx. 820 g 1120 gWater 325 ml 450 ml550 type flour 500 g 700 gSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tspButter 15 g 20 gGrilled almond leaves 75 g 100 gGreen pepper grains 1 tbsp 11/2 tbspDry yeast 3/4 packet 1 packetProgram: NORMAL

CornbreadTip: The dough is especially fit for the making of crustybread rolls. Use the FAST + DOUGH program, make thebread rolls and bake them in the oven.Bread weight approx. 950 g 1300 gWater 300 ml 400 mlButter 25 g 30 g550 type flour 540 g 700 gCorn semolina 60 g 80 gDiced sour apples with skin 1 1Dry yeast 3/4 packet 1 packetProgram: NORMAL

Level I Level II

Pumpkin BreadBread weight approx. 900 g 1270 gPumpkin puree* 300 ml 400 ml550 type flour 500 g 650 gSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tspButter 25 g 30 gPumpkin seeds 50 g 100 gDry yeast 3/4 packet 1 packetProgram: NORMAL* Make the pumpkin puree out of a sour-sweet marinatedpumpkin. Use the indicated quantity.

Anchovy BreadTip: Instead of the apple, you can add the same amount offinely diced pickles. The bread is especially tasty whenserved with herbal butter and is a special treat for anysandwich buffet.Bread weight approx. 900 g 1350 gWater 325 ml 440 mlWheat wholemeal flour 500 g 700 g Wheat wholemeal 75 g 100 g Finely chopped anchovy filets 8 11Red apple with skin, cored and cut into thin slices 1 11/2Olive oil 11/2 tbsp 2 tbsp Dry yeast 1 packet 11/2 packet Program: FAST

Winegrowers’ BreadBread weight approx. 870 g 1220 gWater 150 ml 180 mlDry white wine 150 ml 180 mlWheat wholemeal flour 400 g 570 gRye wholemeal flour 125 g 150 gSalt 1 tsp 11/2 tspBrown Sugar 1 tsp 11/2 tspPork or greaves lard 20 g 30 gTender and finely cut grapevine leaves 1 tbsp 2 tbspFinely cut leeks 1 tbsp 2 tbspCoarsely crushed walnuts 2 tbsp 3 tbspDried leaven 1/2 packet 3/4 packetDry yeast 3/4 packet 1 packetProgram: WHOLEWHEAT

Pizza BreadBread weight approx. 920 g 1330 gWater 375 ml 570 mlOlive oil 1 tbsp 11/2 tbspSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tspOregano 3/4 tsp 1 tspParmesan cheese 21/2 tbsp 31/2 tbspCorn semolina 100 g 150 g550 type flour 475 g 650 gDry yeast 3/4 packet 1 packetProgram: FAST

43

Level I Level II

Zucchini BreadTip: This bread is especially tasty if eaten hot with someolive oil.Bread weight approx. 840 g 1250 gWater 50 ml 75 ml550 type wheat flour 500 g 750 gFinely cut raw zucchini 300 g 450 gSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tspDry yeast 3/4 packet 1 packetProgram: NORMAL

Level I Level II

Franconian Bacon BreadTip: In the DOUGH program you can choose to make eit-her a bread loaf or bread rolls with the ingredients, dustwith flour and bake the bread in a baking oven at 200°.Bread weight approx. 850 g 1150 gButtermilk 350 ml 450 mlRye flour 300 g 400 g1050 type wheat flour 200 g 260 gSalt 1 tsp 11/2 tspFinely diced streaky bacon 75 g 100 gDried leaven 1/2 packet 3/4 packetDry yeast 1 packet 11/2packetProgram: NORMAL

Bread Recipes using Baking MixesUse the FAST program when using baking mixes, if theproducer does not specify otherwise.

CiabattaTIP: You can make the dough with the DOUGH program,make bread rolls and bake them.Bread weight approx. 730 g 1000 gLukewarm water 310 ml 375 mlCiabatta baking mix 625 g 750 gDry yeast 3/4 packet 1 packetProgram: FAST

Leavened BreadBread weight approx. 900 g 1100 gLukewarm water 375 ml 450 mlLeavened bread baking mix 600 g 750 gDry yeast 1 packet 11/2 packetProgram: NORMAL

Wholemeal – Rye BreadBread weight approx. 920 g 1180 gLukewarm water 425 ml 550 mlWholemeal – rye bread baking mix 600 g 750 gDry yeast 1 packet 11/2 packetProgram: NORMAL

Coarse Brown BreadBread weight approx. 900 g 1100 gLukewarm water 375 ml 450 mlCoarse brown bread baking mix 600 g 750 gDry yeast 1 packet 11/2 packet Program: NORMAL

Fine Leavened PlaitBread weight approx. 730 g 1000 gLukewarm water or milk 310 ml 375 mlFine leavened plait baking mix 625 g 750 gDry yeast 3/4 packet 1 packetProgram: FAST or EXPRESSAttention: When using the EXPRESS program the bread islighter. Use Level I doses, otherwise the volume is toolarge.

44

As regards people allergic to cereals or on a diet, we havetried the various recipes with our bread baking machine byusing flour mixtures normally containing corn, rice or pota-to starch. These alternative recipes have provided goodresults.All the specified flour types are suitable for diets for speci-fic nutritional requirements (e.g. celiac disease, sprue).Even if greater quantities of yeast or wine lees bakingpowder, the breads baked with the bread baking machineremain relatively firm.• Add the ingredients of the recipes provided below in the

same order as they are described into the baking tin.

Select the following programs:a) For the breads:

NORMAL dark, for breads with a thick crust;FAST dark, for breads with a thinner crust.

b) For dough to be further worked:Use the DOUGH program.

c) For pastries with baking powder or wine less used asthe rising agent:Only the CAKE program.

• As gluten-free flours are not fit for pre-programming,start the procedure immediately by pressing theSTART/STOP key.

• If flour deposits form around the edge of the container,open the lid during the kneading. Spread the flour in themiddle of the baking tin with a plastic dough scraperand press into the dough. Close the lid again.

• When baking breads with yeast take out the kneadingpegs after the last kneading cycle (see the “ProgramTiming” table), as the bread rises slowly. Otherwise youcan take them out at the end of the baking. In this casea hole will be left in the bread which in turn is higher.

• Pour a few drops of oil on the dough and spread it withyour fingers or with the dough scraper. The oil is impor-tant to avoid that the bread rises too much.

• Close the lid to proceed with the process.• Leave the baked bread to cool on a grid.

It is advisable to cut the cooled bread in slices and to free-ze them in portions to avoid that they dry too fast. If youplease, you can toast the bread slices in a toaster to givethem a fresh-baked taste.The following recipes can be prepared either with bakingpowder or phosphate-free wine lees baking powder. Use apacket of baking powder instead of the correspondingpacket of dry yeast.

DAMIN – Gluten-free baking mix(cornstarch) for breadBread weight approx. 1150 gWarm water 270 mlMilk 3,5% 300 mlDAMIN 700 gSugar 11/2 tspSalt 11/2 tspDry yeast 2 packetProgram: NORMAL

3-Pauly flour mix for gluten-freebread, bread rolls and dough baseTip: When using these ingredients to prepare a dough withthe DOUGH program, you can make bread rolls, pizzadough or dough bases.Bread weight approx. 1150 gWarm water 570 mlFlour mix 700 gButter 30 gSalt 11/2 tspDry yeast 2 packetProgram: NORMAL

SCHÄR – gluten-free bread flour mixMIX B – White Bread IIIBread weight approx. 1150 gWarm water 570 mlSoft butter 30 gMIX B bread flour mix 700 gSalt 1/2 tspDry yeast 2 packetProgram: NORMAL

SIBYLLE diet flour mix light – For bread and bread rollTip: You can make a dough with these ingredients by usingthe DOUGH program.You can use the dough to makebread rolls that can be baked in your oven.Bread weight approx. 1150 gWarm milk or water 570 mlFlour mix 700 gSalt 11/2 tspSugar 11/2 tspVery soft butter 40 gDry yeast 2 packetProgram: NORMAL

SCHÄR – gluten-free bread flour mixMIX B – White Bread IBread weight approx. 1150 gWarm water 570 mlVinegar 11/2 tspMIX B bread flour mix 700 gSalt 1/2 tspDry yeast 2 packetProgram: NORMAL

Bread for People suffering from Allergie

45

You can also use the bread baking machine to makeexcellent mixed cakes. Since the appliance works withkneading pegs instead of a mixer, the cake is firmer, butthe taste is the same.Please bear in mind the following:• The cake baking cannot be pre-programmed;• You can add other ingredients to the base recipe.

Unleash your fantasy. But make sure that the set quanti-ties are not exceeded otherwise there is the risk thatthe cake will bake well. If the crust is too dark, press theSTART/STOP button after about 60 minutes.

• If the cake is already baked, take the baking tin out ofthe appliance. Place the tin on a humid towel and leaveit too cool in the tin for about 15 minutes.You can easethe cake out of the tin with a plastic dough scraper andtake it delicately out of the tin.

Mixed Cake Base RecipeIngredients for a cake of 1000 g 1200 gEggs 4 6Soft butter 150 g 250 gSugar 150 g 250 gVanilla sugar 1 packet 2 packet405 type flour 450 g 550 gBaking powder 1 packet 1 packet

+ 1 tspProgram: CAKE

Other ingredients to vary the base recipeIngredients for a cake of 1000 g 1200 gCrushed nuts 70 g 100 gor chocolate chips 70 g 100 gor cocoa flakes 70 g 100 gor pealed and diced apples (1 cm) 70 g 100 g

SCHÄR – gluten-free bread flour mixMIX B – White Bread IBread weight approx. 1150 gWarm water 570 mlOil 11/2 tbspMIX B bread flour mix 700 gSalt 1/2 tspDry yeast 2 packetProgram: NORMAL

SCHÄR – gluten-free bread flour mixMIX B – Milk BreadBread weight approx. 1000 gWarm milk 500 mlEggs 1Sugar 1 tspSalt 1 tspMIX B bread flour mix 500 gDry yeast 1 packetProgram: NORMAL

SCHÄR – gluten-free bread flour mixMIX B – Herb BreadBread weight approx. 1150 gWarm water 570 mlVinegar 11/2 tbspMIX B bread flour mix 700 gMarjoram/Oregano je 1/2 tspOregano 1/2 tspSalt 1/2 tspDry yeast 2 packetProgram: NORMAL

SIBYLLE diet flour mix dark forbread and dougTip: By using milk instead of water, you can also makefruit cake dough bases with the same ingredients in theDOUGH program. Instead of the vinegar use the samequantity of milk.Bread weight approx. 1100 gWarm water 300 mlFull-cream milk yogurt 170 gFlour mix 700 gSalt 11/2 tspVinegar 11/2 tbspSugar 11/2 tspDry yeast 2 packetProgram: NORMAL

Cake base recipes

46

You can easily prepare dough with the DOUGH programof your bread baking machine. The dough can be furtherworked and baked in your oven.During the 2nd kneading phase add the ingredients whenyou hear the acoustic signal.In the DOUGH program there are no differences in thebaking levels. We will provide the doses that can be prepa-red. Here are a few recipes:

French BaguetteBread weight approx. 850 g 1280 gWater 375 ml 550 mlDried wheat leaven 25 g 50 gSalt 1 tsp 11/2 tspSugar 1 tsp 11/2 tsp550 type flour 525 g 700 gDurum wheat flour 75 g 100 gDry yeast 3/4 packet 1 packetProgram: DOUGH• Divide the dough when ready into 2 – 4 parts, form long

loaf shapes and leave them to rest for 30 – 40 minutes.Make a series of diagonal cuts on the top surface andput the bread to bake in the oven.

Wholemeal PizzaIngredients for 2 pizzas 3 pizzasWater 150 ml 225 mlSalt 1/2 tsp 1 tspOlive oil 2 tbsp 3 tbspWheat wholemeal flour 300 g 450 gWheat germs 1 tbsp 11/2 tbspDry yeast 1/2 packet 3/4 packetProgram: DOUGH• Spread the dough, make round forms and leave them to

rest for 10 minutes.• Spread pizza sauce on the dough and the desired fil-

ling.• Bake for 20 minutes.

CroissantsIngredients for 14 piecesEggs 1Fill with water or milk to 225 mlButter 60 gSalt 1 tspSugar 2 tbsp405 type flour 400 gDry yeast 3/4 packetProgram: DOUGH• Take the dough from the container, knead, leave it to

rest and work it again;• Cover the dough and put in the refrigerator for 30 minu-

tes;• Roll out the dough into a rectangle and spread melted

butter on it (not on the edges). Fold the dough threetimes (like a letter). Repeat this procedure three times.

• Place the dough in a plastic bag for at least 1 hour orovernight in the refrigerator.

• Roll out the dough into a rectangle and cut it into 9 (18)squares. Cut each square diagonally.

• Roll up the triangles starting from the wider side and laythem on a greased baking tin.

• Coat them with beaten eggs and bake them for 20minutes in an oven heated to 190°. Do not open theoven while baking!

Coffee CakeIngredients for 22 cm diam 26 cm diamMilk 170 ml 225 mlSalt 1/4 tsp 1/2 tspEgg yolk 1 1Butter or Margarine 10 g 20 g550 type flour 350 g 450 gSugar 35 g 50 gDry yeast 1/2 packet 3/4 packetProgram: DOUGH• Take the dough out of the container and work it.• Make a round or square shape with it and add the follo-

wing fillings.

Melted butter 2 tbsp 3 tbspSugar 75 g 100 gGrated cinnamon 1 tsp 11/2 tspCrushed nuts 60 g 90 gIcing, as much as you like• Spread the butter on the dough.• Mix the sugar, cinnamon and nuts in a bowl and spread

them on the butter.• Leave the dough to rest for 30 minutes in a warm place

and then bake.

PretzelsIngredients for 9 pieces 12 piecesWater 200 ml 300 mlSalt 1/4 tsp 1/2 tsp405 type flour 360 g 540 gSugar 1/2 tsp 3/4 tspDry yeast 1/2 packet 3/4 packet1 egg (slightly beaten) to spreadCoarse-grained salt to spreadFill all the ingredients except the egg and coarse-grainedsalt in the container.Program: DOUGH• When the acoustic signal rings and the display shows

0:00, press the START/STOP key.• Heat the oven to 230°.• Divide the dough into pieces and form a long thin roll

out of each piece of dough.• Make the pretzels and lay them on a greased baking

tin.• Coat the pretzels with the beaten egg and then spread

the salt.• Bake the pretzels at 200°C for 12-15 minutes in the

preheated oven.

Dough Preparation

47

Yeast rollsIf you please, can put an apricot in the middle beforebaking. Coat the baked and cooled “fried eggs” with pow-dered sugar.Ingredients for yeast rolls 9 pieces 12 piecesMilk 100 ml 200 mlSalt 3/4 tsp 1 tspWater 30 ml 45 mlButter 30 g 45 gWhole egg 1 1 +

1 egg yolk405 type flour 350 g 450 gSugar 11/2 tbsp 2 tbspDry yeast 1/2 packet 3/4 packetProgram: DOUGHShape the dough as you please or work it as follows forcinnamon rolls (Danish pastry):FillingMelted Butter / Margarine 50 g 100 gSugar 50 g 100 gGrated cinnamon 1/2 tsp 3/4 tspIcing, as much as you like

• Take the dough out of the baking container and work itthoroughly.

• Roll it out into a rectangle on a floured work surface andspread the butter cream on the dough. Mix the sugarand cinnamon and spread on the butter.

• Roll it up starting from the wider side. Tuck in the sideswell.

• Cut the roll into pieces and lay them on a baking tinwithout making them touch with one another.

• Leave them to rest for about 40 min.

• Bake them at 190°C for 25-30 minutes in a preheatedoven.

• Cover them with icing while they are still hot.

Bran rollsIngredients for bran rolls 9 pieces 12 piecesWater 325 ml 430 ml Salt 1 tsp 11/2 tsp Butter or Margarine 30 g 40 g Pure lecithin powder* 5 g 8 g 1050 type flour 400 g 600 gPollard 75 g 100 g Sugar 1 tsp 11/2 tsp Dry yeast 3/4 packet 1 packet Program: DOUGH• Remove the dough when the program is over.• Work the dough and make rolls out of it which need to

be further worked.• Bake at 200°C in a preheated oven.* Pure lecithin powder is a natural emulsifier that impro-

ves the volume of the bread, makes the soft part softerand lighter and keeps it fresh longer.

Christmas StollenIngredients for a Christmas Stollen weighing 1000 gMilk 125 mlButter cream 125 gEggs 1Rum 3 tbsp405 flour type 500 gSugar 100 gCandied lemon peels 50 gCandied orange peels 25 gCrushed almonds 50 gRaisins 100 gSalt 1 pinchCinnamon 2 pinchesDry yeast 2 packetProgram: DOUGHTake the dough from the container, press it into a Stollen-shape tin. Bake at 180°C (160°C in a hot-air oven) forabout 1 – 1’15” hours (for large quantities).

BriochesIngredients for 9 pieces 12 piecesEggs 1 2Fill with water or milk up to 225 ml 300 mlButter or margarine 55 g 75 gSalt 1/2 tsp 3/4 tspSugar 40 g 50 g405 flour type 400 g 540 gDry yeast 3/4 packet 1 packetProgram: DOUGH• Take the dough from the container, work it and divide it

into pieces.• Make one small and one large ball out of each piece.• Place the large ball into a greased brioche tin. Place the

small ball on top of it. Leave it to rise until its volumedoubles.

• Mix an egg with some sugar, coat the brioches andbake.

48

It is easy to make jams or marmalades with the breadbaking machine. Even if you have never made marmaladebefore, it is worth giving it a try.You can be sure to makeespecially tasty marmalades.

Proceed as follows:• Wash fresh, ripe fruit. Peel the apples, peaches, pears

and other hard-peeled fruits.• Always use the recommended doses, as these are pre-

cisely determined for the MARMALADE program.Otherwise the marmalade risks to boil too early or tospill over.

• Weigh the fruit, cut it into small pieces (max 1 cm) ormake a puree with it and put it into the container.

• Add the 2:1 jellifying sugar in the specified quantities.Do not absolutely use normal sugar or 1:1 jellifyingsugar, as the jam will not be thick enough.

• Mix the fruit with the sugar and start the program thatruns completely automatically.

• After 1’20” the acoustic signal is given.You can fill themarmalade into glass jars. Close the jars well.

Strawberry JamWashed and cleaned fresh strawberries, either cut into pieces or pureed 900 g2:1 jellifying sugar 500 gLemon juice 1 tbsp

• Mix all the ingredients in the container with a plasticscraper.

• Select the MARMALADE program and start.

• Remove the sugar remains on the side of the containerwith a spatula.

• When the acoustic signal is given, take the containerout of the appliance with oven cloths.

• Fill the marmalade into glass jars and close them well.

Berry JamThawed deep-frozen berries 950 g2:1 jellifying sugar 500 gLemon juice 1 tbsp

• Mix all the ingredients in the container.

• Select the MARMALADE program and start.

• Remove the sugar remains on the side of the containerwith a spatula.

• When the acoustic signal is given, take the containerout of the appliance with oven cloths.

• Fill the marmalade into glass jars and close them well.

Orange JamPeeled and thinly diced oranges 900 g Peeled and thinly diced lemons 100 g 2:1 jellifying sugar 500 g

• Peel the oranges and lemons and cut them into pieces.

• Add the sugar and mix all the ingredients in the contai-ner.

• Select the MARMALADE program and start.

• Remove the sugar remains on the side of the containerwith a plastic spatula.

• When the acoustic signal is given, take the containerout of the appliance with oven cloths.

• Fill the marmalade into glass jars and close them well.

Marmalade

This appliance conforms with the CE directives for radiointerference suppression and low-voltage safety and hasbeen built to meet current safety requirements. Subject totechnical changes without prior notice!

WarrantyWe undertake to guarantee the appliance sold by ourcompany for 24 months as of the date of purchase (cashreceipt).During the life of the warranty we shall provide for therepair or replacement of the appliance owing to materialor manufacturing defects absolutely free of charge.Proof for the warranty is provided by the purchase docu-ment. The replacement and repair will not be performedfree of charge without this proof of purchase.Should the warranty be valid, please consign the comple-te appliance in its original packing together with the cashreceipt to your local dealer.

You are not entitled to the replacement of the applianceowing to broken glass parts and faulty accessories.However, said parts will be replaced free of charge. In thiscase only the faulty accessory needs to be ordered with-out sending back the whole appliance!The cleaning, servicing and replacement of wear partsare not covered by this warranty and hence are to be paidfor.The warranty is terminated in case of handling on the partof Third parties.

After the warrantyOnce the warranty has expired, repairs can be carried outby specialized technicians or repair services against thepayment of the service.