GB
55
QUESTIONS AND ANSWERS
Bread sticks to the container after being baked.
Leave the bread to cool after baking for about 10 minutes, then
turn the form upside down. Move the kneading hooks after
baking from left to right if necessary. Grease the entire baking
form including kneading hooks for the next baking process.
How to prevent holes in the bread caused by
kneading hooks?
Kneading hooks can be removed by fl our-covered hands in the
fi nal phase of dough yeasting.
The dough rises over the edge of the container.
This occurs particularly if wheat fl our is used, caused by a higher
content of gluten.
a) Reduce the amount of fl our and adapt other ingredients. The
fi nished bread product will still have a suffi
cient volume.
b) Spread a tablespoon of hot melted margarine on the dough.
The bread has not raised enough.
a) If a V-shape groove is formed in the middle of the bread, the
fl our does not contain enough gluten. This indicates the fl our
contains an insuffi
cient amount of proteins (which occurs
mainly in summers with high rainfall), or the fl our is too moist.
Measure: add a tablespoon of wheat gluten for each 500 g of
fl our.
b) If the bread is narrow in the middle, this can be caused by one
of the following: the temperature of water was too high, too
much water was used, or the fl our was low on gluten.
When can the lid be opened during operation?
Generally, the lid of the bread maker can be opened always during
the kneading phase. During this phase, small amounts of fl our or
liquids can be added. If bread is intended to have certain aspects
after baking, proceed as follows:
Before the fi nal yeasting phase, open the lid and carefully slit
the crust with a pre-heated knife, scatter cereal on to the bread
or spread a mixture of potato fl our and water to achieve a shiny
surface. This, however, is the last moment where the lid can be
opened, otherwise the bread product will sink.
What is whole grain wheat fl our?
Whole grain fl our is produced from all types of cereals (grains),
including wheat. The term “whole grain” indicates the fl our was
milled from entire grains and therefore contains indigestible
particles and a darker colour. The use of whole grain fl our,
however, does not give the bread a darker colour, as generally
perceived.
What is required when using rye fl our?
Rye fl our does not contain gluten and the bread will barely rise. To
make the bread easily digestible, whole grain rye bread must be
prepared with yeast.
How many various types of fl our exist and how
do I use them.
a) Corn, rice and potato fl our is suitable for individuals allergic
to gluten or for those suff ering from malabsorption syndrome
or stomach diseases. See respective recipes in the book of
recipes.
b) Flour from spelt wheat is expensive, but does not contain
chemical additives, since wheat grows on very poor land
and does not require any fertilizer. Spelt fl our is particularly
suitable for allergic persons. It can be used for all recipes
described in the recipe book and containing type 405, 550
and 1050 fl our.
c) Flour from millet is particularly suitable for individuals
suff ering from many allergies. It can be used for all recipes
prescribing type 405, 550 and 1050 fl our, as described in the
recipe book.
d) Flour from hard wheat is suitable for baguettes thanks to its
consistency and can be replaced with hard wheat semolina.
How to make fresh bread that is easier to digest?
By adding a mashed cooked potato to the fl our and subsequently
kneading the dough makes fresh bread easier to digest.
What if the bread tastes like yeast?
a) This taste is usually removed by adding sugar. Adding sugar
gives the bread a lighter colour.
b) Add 1 tablespoon of vinegar into the water for small loafs of
bread and 2 tablespoons for larger loafs.
c) Use buttermilk or kefi r instead of water. This applies to all
recipes and is recommended for improving the freshness of
bread.
Why does bread made in the bread maker taste
diff erent from the bread made in a typical oven?
This depends on the diff erent level of moistness: bread baked
in the typical oven is dryer due to a larger baking area, whereas
bread baked in the bread maker appliance is moister.
CLEANING AND MAINTENANCE
Disconnect the appliance from the electrical output prior
to performing any maintenance. Cleaning should always be
performed on a cooled down appliance and regularly after
every use!
We recommend spreading heat resistant grease on
the new baking form prior to fi rst use and leave it to warm up
in the bread maker for a period of about 10 minutes at 160°C.
After cooling, clean (polish) the baking form from any grease
using a paper towel. This is recommended to protect the non-
stick surface. This procedure can be repeated from time to time.
Use a mild detergent for cleaning. Do not use chemical cleaning
substances, benzine, oven cleaners or detergents, which scratch
or otherwise damage the coating. Remove all ingredients and
crumbs from the lid, surface and baking area using a damp cloth.
Do not immerse the bread maker into water or fi ll the baking
area with water!
The lid can be removed for easier cleaning.
For this purpose, open the lid to a vertical position and remove
it with a slight pull. Wipe all outer surfaces of the baking form
using a damp cloth. The inner area can be washed with a small
amount of liquid detergent. Both the kneading hooks and driving
shafts must be cleaned immediately after use. If the kneading
hooks remain in the form, they will be hard to remove later. In this
case, fi ll the container with warm water and let stand for about
30 minutes. Then remove the kneading hooks.
The baking form contains a non-stick surface. Therefore, do not
use metal tools, which could scratch the surface during cleaning.
It is normal that the colour changes over time. This change under
no circumstance aff ects its effi
ciency.
