User manual CLATRONIC BBA 2605

[. . . ] Congratulations for having purchased the BBA 2605 model Bread Baking Machine. You have bought a machine based on a revolutionary new concept: · Some machine programs provide two different levels for the baking of large or small quantities of bread. The bread baking machine offers 12 pre-installed programs with 50 different setting options. There is a completely new program with which you can either just bake a fresh loaf of bread or to brown one that has already been baked. [. . . ] 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. spelt flour is especially suitable for allergic people. It can be used in all those recipes described in the operating instructions requiring flour types 405, 550 or 1050. C) Millet flour is especially suitable for people suffering from many allergies. It can be used in all recipes requiring flour types 405, 550 or 1050 as described in the operating instructions. D) Durum wheat flour is suitable for baguettes thanks to its consistency and it can be replaced with durum wheat semolina. How can fresh bread be made easier to digest?If a mashed boiled potato is added to the flour and kneaded in the dough the fresh bread is easier to digest. What doses of rising agent should be used?For yeast and leaven which must be bought in different quantities follow the producer's instructions on the package and adapt the quantity to the amount of flour used. What can be done if the bread tastes of yeast?A) Reduce the amount of sugar if sugar is being used. B) Add 1, 5 tablespoon of vinegar for a small bread loaf and 2 tablespoons for a large loaf to the water. Why does the bread made in an oven taste different from the bread made with the bread baking machine?It depends on the different degree of humidity: the bread is baked drier in the oven owing to the larger baking space, while the bread made in the machine is moister. Problem Smoke comes out of the baking compartment or of the vents The bread goes down in the middle and is moist on the bottom. It is difficult to take the bread out of the baking tin. Cause The ingredients stick to the baking compartment or on the outside of the baking tin The bread is left too long in the tin after baking and warming. The bottom of the loaf is stuck to the kneading peg. Solution Pull out the plug and clean the outside of the baking tin or the baking compartment. Take the bread out of the baking tin before the warming function is over. Clean the kneading peg and shafts after the baking. [. . . ] 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. Components Water 300 ml Margarine or butter 1 1/2 tbsp Salt 1 tsp Sugar 2 1/2 tbsp 1150 type flour 240 g Wholemeal flour 240 g 7-grain flakes 60 g Dry yeast 1 packet Program: WHOLEMEAL When using whole grains, soak them in advance. Components Water or milk 350 ml Margarine or butter 1 1/2 tbsp Salt 1 tsp Sugar 2 tbsp 405 type flour 540 g Dry yeast 1 packet Raisins 100 g Crushed walnuts 3 tbsp Program: RAPID or SWEETBREAD Raisins and nuts can be added after the first beep or after the 1st kneading cycle. Tip: Add the sunflower seeds after the first acoustic signal. [. . . ]