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Idiomas disponibles
•
Liquids/fl our: The dough shall be soft (but not too soft) and easily kneaded, without becoming fi brous. A sphere should be made by
light kneading. This, however, is not the case with heavy dough such as dough made from whole grain rye or cereal bread. Check
the dough 5 minutes after the fi rst kneading phase. If the dough is too moist, adding small doses of fl our will achieve the proper
consistency. If the dough is too dry, add water by the spoon during the kneading process.
•
Substituting liquids: When using ingredients, prescribed by the recipe, containing liquids (for example, curd, yoghurt etc.), the
amount of liquids should be reduced to the assumed overall amount. If you are using eggs, you must beat them in the measuring cup
and add additional liquids to reach the overall amount. Dough will rise quicker at higher altitudes (above 750 m above sea level). In
this case, the amount of yeast can be lowered by 1/4 to 1/2 of a teaspoon to proportionately reduce its raising. The same applies for
soft water.
3. Adding and measuring ingredients and amounts
•
Always add liquids fi rst, yeast last. To slow down the yeasting process (particularly when using the timing function), avoid the yeast
from coming into contact with liquid.
•
Always use the same unit of measures for measuring. Weights in grams shall always be measured precisely.
•
For millilitres, you can use the included measuring cup, which has a scale from 50 to 300 ml.
•
Fruit, nut or cereal ingredients: If you wish to add further ingredients, you can do so through special programs after the sound goes
off . If you add the ingredients too early, they will be crushed during the kneading process.
4. Weight and volume of bread
•
Small diff erences can come up for precise weight information. The actual weight of the bread depends highly on the moistness
during the preparation phase.
•
All breads with a signifi cant portion of wheat achieves great volume and reaches over the edge of the container after the fi nal
yeasting phase for the greatest weight class. The bread, however, will not spill. The portion of bread outside the form will turn brown
easier compared to the bread inside the form.
•
Where the QUICK (Sprint) program is suggested for sweet breads, you can use ingredients in smaller amounts (this also applies for the
CAKE program for making lighter baked goods).
5. Baking results
•
The baking result depends on local conditions (soft water / high relative humidity / high altitude / ingredient consistency etc.).
Therefore the information in recipes make up reference points, which can be suitably adapted. Do not become discouraged if your
fi rst attempt at a diff erent recipe fails. Try to fi nd the cause and have another attempt by changing the doses.
•
If the bread is too pale, you can reach the desired brown colour in terms of the baking program.
•
We recommend baking a test product before setting the function for use over night, so if needed, you can make the necessary
changes.
Problem
The bread rises too fast.
The bread will not rise or only
a little.
Bread rises too much and spills
onto the baking form.
The middle of the bread keeps
sinking.
There is a dip in the bread after
the baking process fi nishes.
The bread structure is heavy
and lumpy.
The middle of the bread is raw.
Open or rough bread structure
or too many holes.
Cause
Too much yeast, too much fl our, not enough salt (or several of these causes).
No yeast or insuffi cient amount of yeast.
Old or expired yeast.
Liquid was too hot.
Yeast came into contact with liquid.
Incorrect type of fl our or expired fl our.
Too much or not enough liquid.
Not enough sugar.
Yeast leavens more if the water is too soft.
Too much milk aff ects the yeast leavening.
The volume of dough is greater than the form and the bread sinks.
The yeasting process is too short, or is not long enough due to excessive
temperatures of water or baking area or too moist.
Too much liquid.
Too much fl our or not enough liquid.
Not enough yeast or sugar.
Too much fruit, coarse fl our or one of the other ingredients.
Old or expired fl our.
Too much or not enough liquid.
The recipe contains moist ingredients.
Too much water.
No salt.
High moistness, water too hot.
Too much liquid.
GB
Solution
a/b
a/b
d
c
d
d
a/b/f
a/b
e
c
c/g
c/g
a/b
a/b
a/b
b
d
a/b/f
f
f
b
g
c
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