User manual CLATRONIC BBA 2983 NEW

[. . . ] 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/STOP 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. start the The baking tin program over again. Jumps up during The dough is too the kneading. Add some liquid to the and the container dough and close the lid again. Remove the baking tin and leave still hot after the The display the appliance to cool. 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 too ferments more much and spills over ­ too much milk affects the fermentatithe 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 of structure b 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. [. . . ] after 1'20" the acoustic signal is given. You can fill the marmalade into glass jars. Take the dough out of the container and work it. Make a round or square shape with it and add the following fillings. [. . . ]