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Programme: STANDARD, WHITE BREAD or WHOLEMEAL, depending on the type of
flour used.
Jam, marmalade
The basic recipe consists of finely cut or puréed fruit and gelatine sugar. Information about
the correct proportions of fruit and gelatine sugar may be found on the sugar packaging.
- Before the fruit is cut into small pieces or puréed, it must be washed and, if necessary,
peeled.
- Place the fruit and gelatine sugar into the baking-tin while making sure that it is not filled
more than two-thirds, as the marmalade may tend to foam up during the cooking
process. This process should be carefully monitored.
- Start the programme JAM, MARMALADE.
- After the programme has finished, remove the plug from the wall socket and carefully
take out the baking-tin by turning it anti-clockwise, using an oven cloth. If necessary, stir
lightly to reduce the foam.
- Carefully transfer the jam or marmalade into prepared jars. Close the jars tightly
afterwards, and allow them to cool down.
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The baking-tin should be thoroughly rinsed immediately after use.
Additional recipe information
The recipes suggested in this manual may be modified to taste by adding various ingredients
of your choice.
According to taste, you may add e.g. wheat germ, sunflower seeds, herbs, caraway seeds,
ground pepper, ground nuts, muesli, hominy grits, finely cut bacon cubes etc. Ingredients
may be added after the acoustic signal in the following programmes: STANDARD, WHITE
BREAD, WHOLEMEAL, CAKES WITH YEAST, CAKE and SANDWICH.
The bread-maker is designed to process recipes with a flour content of up to 550g. In order
to prevent the dough rising over the edge of the baking-tin and to ensure that the dough is
properly and thoroughly kneaded, do not exceed these limits.
All ingredients should be at normal room temperature.
Sugar assists the yeast as a rising agent, and tends to make the crust darker and thicker.
Salt gives a firmer texture to the dough and slows the rising process down.
When adding additional ingredients of a liquid nature to a recipe, make sure that the
quantity of liquid given in the recipe is reduced accordingly. This applies, for instance, when
eggs, fresh cheese or yoghurt are used.
The baking results depend on several factors such as air pressure, humidity, water hardness,
room temperature or the temperature of the ingredients. If a recipe does not turn out to
your taste right away, we recommend modifying the suggested recipes accordingly, as
described in the section 'Typical problems'.
Special information for those with allergies
With this bread-maker you may also use flour mixtures specifically formulated for people
allergic to grain. The loaves will turn out relatively firm even when higher quantities of yeast
or baking powder are used.
However, in this case only the STANDARD programme should be used, choosing the
darker browning setting. With this programme, the loaf turns out to have a stronger crust.
With gluten-free flour types, pre-programming is not recommended. Always start the
programme immediately after the ingredients have been put in.
If you observe flour residue on the walls of the baking-tin, open the lid during the kneading
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