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9 | How To USE THE TIMER
if you wish to use the timer, you must set the timer before
you press the start-button.
Important: do not use the timer if you use perishable
ingredients.
Follow the first 9 steps of the chapter "baking bread", then;
after you have selected the right program, the right crust
colour and the right size, press on the timer-button
increase the time on the display with 10 minutes. see the
chapter "the display".
the time shown on the display is the total amount of
processingtime. the timer can be programmed up to 13
hours.
For example: the present time is 9:00am and you want
the bread to be ready at 6:30pm. it is 9 hours and 30
minutes from now until 6:30pm. You should therefore set
the timer with the
button to 9 hours and 30 minutes
- "9:30". the breadmaker will now run the program and
make sure that the bread is ready on the time you want.
10 | TIpS FoR BAkING BREAD
• do check use by dates on ingredients and make sure
they are at room temperature.
• do add ingredients to the breadpan in the order stated
in the recipe.
• do use fresh ingredients.
• do add the yeast as the last ingredient. place the yeast
in a small hole in the center of the flour. it may not
come in contact with salt, sugar and water (milk).
• Tip: check the freshness of the yeast by dissolving
1 teaspoon of sugar in half a cup of water and add 1
teaspoon of yeast. after a few minutes the mixture
should bubble, then you'll know that the yeast is fresh.
• Tip: after approx. 5 to 10 minutes after starting
kneading you can check the dough. the dough should
be a smooth, elastic, round ball. open the lid and touch
the top of the ball of dough carefully with your fingers.
Watch out, because the kneadingblade is still turning. if
the dough sticks to the breadpan, the dough is too wet.
if it does not stick to your fingers at all, the dough is too
dry.
• Tip: salt restrains the activity of the yeast and sugar
boosts the activation. if, by any change, you may not
use one of these two ingredients, because of a diet, you
must take out the otherone. You will get bread without
salt and sugar.
• Leave the breadmaker to cool down for 10 to 20 minutes
before you use it again.
• different types of bread have another structure and size
because the used ingredients differ.
some breads can be more solid and smaller than others.
this is normal.
• it is possible with some recipes that you have to adjust
the proportions. by that we mean: the amount of yeast
or the amount of flour or the amount of water. never
adjust them at the same time. this will take no effect.
the adjustment can be necessary in connection with:
- quality and specific gravity of the flour
- temperaturedifferences of the surroundings
- freshness of the ingredients.
• the bread you bake, contains no preservatives so
therefore it is perishable. When you keep it airtight,
after you have let it cool down, you can store the bread
for a few days. the bread can also be frozen for up to
one
month.
11 | pRoBLEMS THAT MAy oCCUR
to
different factors can cause the bread to fail. We will set a
few examples below of bad results and solutions.
The bread has collapsed
- if your bread has collapsed on all sides, the dough was
too wet. add less water. When you use preserved fruits
or vegetables, drain them first and dry them before
using. they are soaked and contain too many fluids. You
can also use a lighter flour.
- overrise is also a possibility. Usually this is because the
ingredients are not in balance. the dough has risen too
much and can only collapse. add less yeast, 1 or 2
grams. too many liquids is also possible. it is possible
that you are using flour that needs less water than the
recipe states. the next time add 10 to 20 ml. less water.
The bread is not baked enough in the middle
- if the inside of the bread is not well baked, the flour
you used may be the cause. this usually happens with
heavy flours, such as whole wheat or rye. try to use an
extra kneadingcycle when you use one of these flours.
once the breadmaker has finished the first kneading-
cycle, de-activate the program. set the program again
and press start. the breadmaker will start kneading
again and the dough will have more air in it.
- You can also set the crust on dark, which make the
bake-off temperature a little higher.
The bread has run over
- if your bread rises more then normal, you have used too
much yeast. check if you used the right amount and the
right type of yeast.
- too much sugar can over-activate the yeast. Use less
sugar and also be careful with dried fruits or honey. try
to add less water, 10 to 20 ml. remember that a too
small amount of fluid restrains the yeast.
- the use of very fine grinded flour can also cause the
bread to rise too much. these flours do not need as
much yeast as other types of flours.
The bread is too dry
- Use less flour or add 1 tablespoon of liquid.
When the breadmaker is mixing heavy dough or when
it uses longer kneadingtimes, it is possible that the
breadmaker slightly shakes on the kitchencounter. make
sure that the breadmaker is placed on a stable surface,
not to close near the edge.
Flat breads
- When you use flour grinded by a mill or whole wheat
flour, it is possible that the top of bread is flat.
- if the bread did not rise at all, check the use by date of
the yeast. did you forget to add the yeast? if the bread
has only risen a little, check the use by date of the
yeast.
- the activation of the yeast is restrained by too cold or
too warm water.
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