User manual CLATRONIC BBA 2865

[. . . ] Read all the instructions in the manual and follow them carefully!Do not touch any of the appliance's hot surfaces. The bread baking machine is very hot after baking. Never dip the connection cable or the appliance in water or any other liquid. [. . . ] Clean the kneading peg and shafts It is difficult to The bottom of the after the baking. If necessary, fill the take the bread loaf is stuck to the baking tin with warm water for 30 out of the baking kneading peg. The START/STOPP key was touched Do not use the ingredients and start while the machine over again. The lid opened several timers The ingredients After the last rising do not open lid. While the machine are not mixed or was working. The bread is not Long blackout baked correctly. Do not use the ingredients and start while the machine over again. Pull out the The rotation of the baking tin and check whether the kneading pegs is drivers turn. Pull out the the base inside the container and push the springs inner casing have slightly to the side. Add some liquid to the are blocked and dough and close the lid again. Press the START/STOPP key until The appliance the basic setting appears on the The appliance is does not start. Remove the baking tin and still hot after the The display leave the appliance to cool. Put the baking tin back in, set the program again and start. Cause Solution ­ too much yeast, too much flour, The bread rises not enough salt a/b too fast. ­ or several of these causes ­ no yeast at all or too little a/b ­ old or stale yeast e ­ liquid too hot c The bread does ­ the yeast has come into contact with not rise at all or not d the liquid enough. ­ wrong flour type or stale flour e ­ too much or not enough liquid a/b/g ­ not enough sugar a/b ­ if the water is too soft the yeast f The dough rises ferments more too much and spills ­ too much milk affects the fermentatiover the baking tin. C on of the yeast ­ the dough volume is larger than the a/f tin and the bread goes down. The bread goes ­ the fermentation is too short or down too fast owing to the excessive in the middle. temperature of the water or the c/h/i baking chamber or to the excessive moistness. The bread has a ­ not enough gluten in the flour k dip once the baking ­ too much liquid a/b/h is over. ­ too much flour or not enough liquid a/b/g ­ not enough yeast or sugar a/b Heavy, lumpy ­ too much fruit, wholemeal or of one structure b of the other ingredients ­ old or stale flour e ­ too much or not enough liquid a/b/g The bread is not baked ­ too much humidity h in the center. ­ recipe with moist ingredients g ­ Too much water g Open or coarse ­ No salt b structure or too ­ Great humidity, water too hot h/i many holes ­ Too much liquid c ­ Bread volume too big for the tin a/f ­ Too much flour, especially for white f bread Mushroom-like, unbaked surface ­ Too much yeast or not enough salt a/b ­ Too much sugar a/b ­ Sweet ingredients besides the sugar b The bread slices are ­ Bread not cooled enough (the vapor j unequal or lumpy has not escaped) Flour deposits on ­ The flour was not worked well on the g/i the bread crust sides during the kneading. [. . . ] Proof of the guarantee is provided by the proof of purchase. Without proof of purchase no free replacement or repair will be carried out. If you wish to make a claim under the guarantee please return the entire machine in the original packaging to your dealer together with the receipt. *) Damage to accessories does not mean automatic free replacement of the whole machine. [. . . ]