Silvercrest | A1 | User's Manual | Silvercrest A1 User's Manual

Silvercrest A1 User's Manual
KITCHEN TOOLS
Bread Maker SBB 850 EDS A1
6
Bread Maker
Operating instructions
KOMPERNASS GMBH
BURGSTRASSE 21 · D-44867 BOCHUM
www.kompernass.com
ID-Nr.: SBB 850 EDS A1-01/11-V1
IAN: 64338
SBB 850 EDS A1
750g
1000g
1250g
INDEX
PAGE
Safety Notices
2
Appliance Overview
3
Accessories
3
Intended Use
3
Before the first usage
4
Properties
4
Control panel
5
Programme
6
Timer-Function
7
Before baking
8
Baking bread
8
Error Messages
10
Cleaning and Care
10
Technical data
11
Disposal
11
Warranty and Service
12
Importer
12
Programme sequence
13
Troubleshooting the Bread Baking Machine
17
Read the operating instructions carefully before using the device for the first time and preserve this booklet
for later reference. Pass this manual on to whoever might acquire the device at a future date.
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 Safety Notices
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Please read the operating instructions through
completely before using the appliance for the
first time!
Danger of suffocation! Children can suffocate
through the improper use of packaging materials. Dispose of them immediately after unpakking or store them in a place that is out of
reach of children.
After unpacking, check the appliance for damage that may have occurred during transportation. If necessary, contact your supplier.
Place the appliance on a dry, flat and heatresistant surface.
Do not place the appliance near inflammable
materials or explosive/ignitable gases. A minimum distance of 10 cm must be maintained to
all other materials.
Ensure that the ventilation slots of the appliance
are kept free at all times. Risk of overheating!
Before plugging the appliance in, check that
the electricity type and mains voltage matches
the information given on the type plate.
Do not place the power cable over sharp edges
or close to hot surfaces or objects. These may
damage the insulation of the power cable.
Never leave the appliance unsupervised
whilst in use.
To avoid the risk of tripping accidents the appliance is provided with a short power cable.
Only use the appliance inside buildings.
Never place the appliance on or close to a
gas or electric cooker, a hot oven or any
other source of heat. Risk of overheating!
Never cover the appliance with a tea-towel or
other material. Heat and steam must be able
to escape. A fire could occur if the appliance
is covered with an inflammable material or
comes into contact with inflammable
materials, e.g. curtains.
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If you use an extension cable, ensure that the
maximum permitted power rating for the cable
corresponds to that of the bread baking
machine.
Place the extension cable in such a way as to
prevent anyone from tripping over it or unintentially pulling on it .
Always check the power cable and plug before
use. Should the power cable of the appliance
become damaged, to avoid the risk of injury
or a fatality it must be replaced by the manufacturer, the manufacturer's customer service or
a similarly qualified specialist.
The use of ancillaries not recommended by
the manufacturer could cause damage to the
appliance. Only use the appliance for its
intended purposes. Non-compliance invalidates all claims under the warranty.
Start a baking programme only when a
baking mould is fitted in. If a mould is not fitted,
it could cause irreparable damage to the
appliance.
If children are in the vicinity, supervise the
app-liance particularly well! If the appliance
is not in use, and also before cleaning it,
remove the plug from the power socket. Allow
the appliance to cool down before removing
individual parts.
This appliance is not intended for use by
individuals (including children) with restricted
physical, physiological or intellectual abilities or
deficiences in experience and/or knowledge
unless they are supervised by a person responsible for their safety or receive from this person
instruction in how the appliance is to be used.
Children should be supervised to ensure that
they do not play with the appliance.
This appliance complies with standard safety regulations. Inspection, repair and technical maintenance may only be performed by a qualified
specialist. Non-compliance invalidates all claims
under the warranty.
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Do not place any objects on the appliance and
do not cover it during operation. Risk of fire!
Caution! The bread maker becomes very hot
during operation. Do not touch the appliance
until it has cooled down, or use oven gloves.
Before taking out or inserting accessories,
unplug the power cable and allow the
appliance to cool down.
Do not transport the Bread Baking Machine if
the baking mould contains hot or fluid contents,
e.g. jams. There is a danger of being burnt!
During use, NEVER come into contact with the
rotating kneading paddles. There is also a risk
of personal injury!
Do not pull on the cable to remove the plug,
rather, pull the plug itself from the socket.
When not in use, and before cleaning the
app-liance, remove the power cable from the
wall socket.
Do not use the Bread Baking Machine for the
storage of foods or utensils.
Never lay aluminium foil or other metallic
objects in the Bread Baking Machine. This
could lead to a short circuit. There would be a
risk of fire!
Never place the bread machine in water or
other liquids. Risk of fatal electrical shocks!
Do not clean the appliance with abrasive sponge cleaning pads.
Should particles break away from the sponge
and come into contact with electrical components, you could receive an electric shock.
Do not use an external timing switch or a separate remote control system to operate the appliance.
Never use the appliance without a baking
mould or with an empty one. This would
irreparably damage the appliance.
Always close the lid during operation.
NEVER remove the baking mould during
operation.
When baking, never insert more than 700g of
flour and never add more than a 1 1/4
packet (ca.26g) of dry yeast. The dough
could overflow and cause a fire!
Appliance Overview
Viewing window
Appliance lid
Ventilation slits
Power cable
Control panel
Caution! Hot surfaces!
Accessories
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2 kneading paddles
Baking mould for bread weights up to 1250 g
Measuring cup
Measuring spoon
Kneading paddle remover
Concise instruction sheet
Recipe book
Operating manual
Intended Use
Use your Bread Baking Machine for baking bread
and making jams or marmaldes in domestic areas
only.
Do not use the appliance for drying foodstuffs or
other objects. Do not use the Bread Baking Machine
outdoors.
Use only the ancillaries recommended by the
manufacturer. Non-recommended accessories may
cause damage to the appliance.
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
Before the first usage
Disposal of the packaging material
Unpack your appliance and dispose of the packaging material in accordance with your local regulations.
Properties
Initial cleaning
Wipe the baking mould , kneading paddles and outer surfaces of the bread baking machine
with a clean, damp cloth before putting it into operation. Do not use abrasive scrubbers or cleaning
powders. Remove the protective foil from the control panel , as well as from the viewing window
.
With this Bread Baking Machine you have the possibility to bake bread according to your taste.
• You can choose from 12 different baking
programmes.
• You can employ ready-to-use baking mixtures.
• You can knead dough for buns and noodles
and also prepare marmalades and jams.
• With the programme “Gluten Free” you can
bake gluten-free baking mixtures and recipes
with gluten-free flours, such as cornflour,
buckwheat flour and potato starch.
Pre-heating
Risk of fire! Do not allow the Bread Baking
Machine to warm up for more than 5 minutes
with an empty baking mould . There is a
real danger of overheating.
Please take note of the following notice
regarding the first usage:
For the first heating up ONLY, place the empty baking
mould into the appliance. Close the appliance
lid . Select the programme 12, as described in
the section "PROGRAMMES“ then press the button
Start/Stop , to warm up the appliance for 5 minutes. To terminate the programme, after 5 minutes
press the button Start/Stop until a long signal
tone is heard.
As the heating elements are lightly greased, a
slight smell may occur when first putting the appliance into operation. This is harmless and stops
after a short time. Provide for sufficient ventilation,
for example, open a window.
Allow the appliance to cool down completely and
once again wipe the baking mould , kneading
paddles and the outer surfaces of the Bread
Baking Machine with a clean moist cloth.
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Control panel
To interrupt the operation, briefly press the Start/Stop
button until a signal tone sounds and the time in
the display flashes. By once again pressing the
Start/Stop button within 10 minutes, the operation can be continued. Should you forget to re-start
the programme, after 10 minutes it will be automatically continued.
To completely terminate the operation or to delete
a programming, press the Start/Stop button for
3 seconds, until long signal tone sounds.
750g
1000g
1250g
 Note:
Do not press the Start/Stop button if you want
to simply check the condition of the bread. You
can watch the baking operation through the viewing window.
 Please note:
When pressing all buttons an acoustic signal must
be audible, unless the appliance is in operation.
Level of browning (or Rapid modus)
Select the browning level or switch into the Rapid
modus (light/medium/dark/Rapid). Press the
Browning Level button repeatedly, until the
arrow is located above the desired browning level.
For the Programmes 1 - 4 you can, through repeated pressing of the Browning Level button ,
activate the Rapid modus to shorten the baking
process. Press the Browning Level button repeatedly until the arrow appears over "Rapid". A
browning level cannot be selected with the
programmes 6, 7 and 11.
Display
Display for
selection of the weight
(750 g, 1000 g, 1250 g)
the remaining baking time in minutes and
the programmed time
the selected level of browning (light
,
medium
, dark
, Rapid
)
the selected program number
the programme sequence
the addition of ingredients („ADD“)
Timer Time-delayed baking.
 Note:
Time-delayed baking cannot be arranged with
Programme 11.
Start / Stop
To start and stop an operation or to delete a
time-programming.
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Operation indicator lamp
The operation indicator lamp indicates with its
glowing that a programme is currently running. If
you want to start a programme time-delayed by
using the timer function, the operation indicator
lamp first glows when the programme itself
starts, not when the timer is activated.
Programme
Bread weight
Select the bread weight (750 g / 1000 g / 1250 g).
Press the button repeatedly until the arrow appears
under the desired weight. The weight details (750 g /
1000 g / 1250 g) relate themselves to the amount
of ingredients placed in the baking mould .
Programme 1: Regular
For white and mixed breads mainly consisting of
wheat flour or rye flour. The bread has a compact
consistency. Set the browning of the bread with the
button browning level .
Select the desired programme with the button Programme selection . The corresponding programme
number is shown in the display . The baking times
are dependant on the selected Programme combinations. See the chapter "Programme sequence“.
Programme 2: French
For light breads from well-milled flour. As a rule,
the bread is light and has a crispy crust.
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Note:
The default setting when switching the appliance
on is 1250 g. You cannot adjust the bread weight
with the Programmes 6, 7, 11 and 12.
Programmme 3: Whole Wheat
For breads made from robust flours, e.g. whole
wheat flour and whole rye flour. The bread will
be more compact and heavy.
Programme selection (Menu)
Call-up of the desired baking programme (1-12).
In the display appears the Programme number
and the corresponding baking time.
Programmme 4: Sweet
For breads with ingredients like fruit juices, coconut
flakes, raisins, dried fruit, chocolate or additional
sugar. Due to an extended rising phase the bread
will be lighter and airier.
Memory Function
When being switched on again after a power failure
of up to approx. 10 minutes, the program will continue from the same point. This is however not valid
when erasing/terminating the baking process or
pressing the button Start/Stop until an extended
signal tone sounds.
Programmme 5: Super Rapid
Less time is required for kneading, rising and baking.
For this Programme, however, use only such recipes that do not contain any heavy ingredients or
heavy varieties of flour. Note that in this programme the bread is less aerated and may not be quite
so tasty.
Viewing window You can observe the baking process through the
window .
Programmme 6: Dough (kneading)
For the preparation of yeast dough for buns, pizza
or plaits. In this Programme no baking is done.
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 Note:
With the programmes 1, 2, 3, 4, 5, 6, 8 and 9 a
signal tone sounds during the programme process
and „ADD“ appears in the display.
As soon as possible after it sounds add the other
ingredients, such as fruit or nuts.
The ingredients will not be crushed by the
kneading paddle .
If you have set the timer, you can put all the ingredients into the baking mould at the beginning.
In this case, however, fruits and nuts should be cut
into smaller pieces before inserting them.
Programmme 7: Pasta
For the preparation of pasta dough. In this
Programme no baking is done.
Programmme 8: Buttermilk bread
For breads made with buttermilk or yoghurt.
Programme 9: Gluten Free
For breads made of gluten-free flours and baking
mixtures. Gluten-free flours require longer for the
absorption of liquids and have differing rising
properties.
 Note:
When you wish to bake gluten-free breads, ensure
that you clean the mould , the dough hook and the appliance especially thoroughly. Even
small residual amounts of flour can cause an allergic reaction in gluten-sensitive people.
Timer-Function
The timer function allows you to do time-delayed
baking.
With the arrow buttons and enter in the
desired completion time for the baking process.
The maximum time delay amounts to 15 hours.
Programmme 10: Cake
In this programe the ingredients are kneaded,
allowed to rise and then baked. Use baking
powder for this programme.
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Programmme 11: Jam
For making jams, preserves, jellies and fruit
spreads.
Programmme 12: Bake
For the after-baking of breads that are not brown
enough, not baked through or ready-made dough.
All kneading and rising processes are dispensed
with in this programme. The bread is kept warm for
up to one hour after the baking process. This prevents
the bread from becoming too moist.
Programmme 12 bakes the bread for 60 minutes.
To terminate these functions prematurely, press the
Start/Stop button until a long signal tone is
heard. To switch the appliance off, remove the
power plug from the wall socket.
Warning! Before you bake a particular type
of bread with time delay first try out the recipe
under observation, to ensure that the
relationships of the ingredients to each other
are correct, the dough is not too firm or too
thin, and that the amounts are not too large
and could possibly overflow. Risk of fire!
Select a Programme. The display indicates the
required baking time.
With the arrow key you can postpone the
end of the Programme. The first activation pushes
the completion time back to the next full interval of
10 minutes. Each subsequent activation of the arrow
key pushes the completion time back by
10 minutes. You can accelerate this procedure by
holding the button pressed down. The display shows
you the whole period of the baking time and delay
time. On a possible exceeding of the possible time
delay you can correct the time with the arrow button
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Confirm the programming of the timer with the
Start/Stop button . The colon on the display flashes and the programmed time starts to run. As
soon as the programme starts, the operating indicator lamp glows.
When the baking process has been completed, ten
acoustic signals are sounded and the display indicates 0:00.
 Note
NEVER use quantities larger than those specified.
Too much dough could rise out of the baking
mould drop onto the hot heating elements and
cause a fire.
Example:
It is 8:00 a.m. and you would like to have fresh
bread in 7 hours and 30 minutes, in other words
at 3:30 p.m.
First of all select Programme 1 and then press the
arrow button until 7:30 appears in the display
, as the time period to be allowed for completion is one of 7 hours and 30 minutes.
Ensure that you measure the ingredients precisely.
Even negligible deviations from the quantities
specified in the recipe may affect the baking
results.
Baking bread
Preparation
Pay heed to the safety instructions in this manual.
Place the Bread Baking Machine on a level and
firm surface.
1. Pull the baking mould upwards and out of
the appliance.
2. Push the kneading paddles onto the drive
shafts in the baking mould . Make sure they
are firmly in place.
3. Place the ingredients for your recipe into the
baking mould in the specified order. First
add the liquids, sugar and salt, then the flour,
adding the yeast as the last ingredient.
Note: The timer function cannot be activated
with the Programme "Jam".
 Note
With time delayed baking please do not use
perish-able ingredients such as milk, eggs, fruit,
yoghurt, onions etc.
Before baking
 Note
Ensure that the yeast does not come into contact
with salt or fluids.
4. Place the baking mould back in the appliance. Ensure that it engages correctly.
5. Close the appliance lid .
6. Insert the power plug into the wall socket.
A signal tone sounds and in the display appears the Programme number and the timeduration for Programmme 1.
7. Select your programme with the Programme
select button . Each input is confirmed with
a signal tone.
8. If necessary, select the size of bread you want
to bake with the button .
For a successful baking process, please consider
the following factors:
Ingredients
 Note
Take the baking mould out of the housing before putting in the ingredients. Should ingredients
drop into the baking area, a fire may be caused
by them burning on the heating elements.
• Always place ingredients into the baking
mould in the sequence specified .
• All ingedients should be at room temperature,
to ensure an optimal rising result from the yeast.
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9.
 Note
Do not open the appliance lid during the rising
or baking phases. The bread could collapse.
Select the browning level for your bread.
In the display the arrow shows you what
you have selected, light, medium or dark.
Here you can also select the setting "Rapid" to
shorten the time period in which the dough
rises.
Ending the Programme
When the baking process has been completed, ten
acoustic signals are sounded and the display indicates 0:00.
 Note
A browning level cannot be selected with the programmes 6, 7 and 11.
The function "Rapid" is only available with
Programmes 1-4.
A bread weight level cannot be selected with the
Programmes 6, 7, 11 and 12.
At the end of the programme the appliance automatically changes to a keep-warm mode for up to
60 minutes.
 Note
This is not applicable to Programmes 6, 7 and 11.
10. You now have the option of setting the end time
of your programme using the timer function.
You can enter in a maximum time delay of up
to 15 hours.
In this mode, warm air circulates inside the
appliance. The keep warm period can be
prematurely terminated by pressing down the
Start/Stop button until the signal tone sounds.
 Note
This function is not available for Programmme 11.
 Warning
Before opening the appliance lid remove the
power plug from the wall socket.
When not in use, the appliance should never be
plugged in!
Starting the Programme
Now start the programme with the Start/Stop button
.
Taking out the bread
When handling the hot baking mould, always
use pot holders or oven gloves.
Hold the baking mould tilted over a grid and
shake it lightly until the bread slides out of the
baking mould .
Note: The Programmes 1, 2, 3, 4, 6, 8 and
9 start with a 10 to 30 minute pre-heat phase
(except Rapid, see Table for Programme
Sequences). The kneading paddles do not
move themselves. That is not an error of the
machine.
If the bread does not slip off the kneading paddles
, carefully remove the kneading paddles using the supplied kneading paddle remover .
The Programme automatically carries out the
various operations.
You can watch the programme sequence via
the window of your Bread Baking Machine.
Occasionally, condensation may collect in the window during baking . The appliance lid can
be opened during the kneading phase.
 Note
Do not use any metal objects which may cause
scratches on the non-stick coating.
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• If a new Programme cannot be started directly
after the Bread Baking Machine has completed
a baking process, it means the appliance is still
too hot. In this case the display panel reverts to
the default setting (Programmme 1). Open the
appliance lid and allow the machine to cool
down for 20 minutes before re-using it.
After removing the bread, immediately rinse the
baking mould with warm water. This prevents
the kneading paddles from sticking to the
driving shaft.
Tip: If you remove the kneading paddles after
the last kneading of the dough, the bread will
remain intact when you remove it from the
baking mould .
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 Warning
Do not attempt to take the appliance into use before it has cooled itself down. This functions only with
programmes 11 and 12.
Briefly press the Start/Stop button to interrupt
the programme at the very start of the baking
phase or, remove the power plug from the wall
socket. Ensure that you re-insert the power plug
within 10 minutes so that the baking process can
be continued.
Open the appliance lid and remove the
baking mould . You can take the dough out
with floured hands and remove the kneading
paddles .
Lay the dough back into the baking mould .
Replace the baking mould and close the
appliance lid .
Insert the power plug into the wall socket. The
baking programme continues from where it
was stopped.
• If the display shows "EE0", "EE1" or "LLL" after
the programme has been started, first of all
switch the Bread Baking Machine off and then
back on by removing and then re-inserting the
power plug from/into the wall socket. Should the
error display continue, make contact with
Customer Services.
Cleaning and Care
 Warning
Before cleaning it, always remove the power plug
from the wall socket and allow the appliance to
cool down completely.
Protect the appliance against moisture, this could
cause you to receive an electric shock.
Allow the bread to cool for 15-30 minutes before
eating it.
Before cutting the bread, ensure that the kneading
paddles have been removed .
Please also observe the safety instructions.
Error Messages
 Important
The appliance and its ancillaries are not suitable
for being cleaned in a dish washing machine!
• If the display shows "HHH" after the programme has been started, it indicates that the temperature in the Bread Baking Machine is still too
high. Stop the programme and remove the power
plug. Open the appliance lid and allow the machine to cool down for 20 minutes before reusing it.
Housing, lid, baking space
Remove all particles left behind inside the baking
area using a wet cloth or a slightly wet soft sponge. Wipe the housing and the lid too, only with a
moist cloth or sponge.
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Technical data
Ensure that the interior is completely dry. For
easier cleaning, the appliance lid can be
removed from the housing:
Open the appliance lid until the wedgeshaped hinge cams pass through the openings of the hinge guides.
Pull the appliance lid out of the hinge guides.
To reassemble the appliance lid , guide the
hinge cams through the opening of the hinge
guides.
Model:
Nominal voltage:
Power consumption:
Bread Baking Machine
SBB 850 EDS A1
220-240V~50Hz
850 Watt
Disposal
Do not dispose of the appliance in
your normal domestic waste. This product is subject to the European guideline 2002/96/EC.
Baking moulds and kneading paddles
The surfaces of the baking mould and kneading
paddles have a non-stick coating. When cleaning the appliance do not use aggressive detergents, cleaning powders or objects that may cause
scratches to the surfaces.
Dispose of the appliance through an approved disposal centre or at your community waste facility.
Observe the currently applicable regulations.
In case of doubt, please contact your waste disposal
centre.
Due to moisture and vapours the surfaces of
various parts may undergo changes in their appearance over a period of time. This has no influence
on the function nor does it reduce the quality of the
baking results.
Dispose of all packaging materials in an
environmentally friendly manner.
Before cleaning, take the baking mould and
kneading paddles out of the baking area.
Wipe the outside of the baking mould with a
moist cloth.
 Important
Never submerse the baking mould in water or
other liquids.
Clean the interior areas of the baking mould with warm soapy water.
If the kneading paddles are encrusted and it is
difficult to dissolve, fill the baking mould with hot
water for approx. 30 minutes.
If the mountings of the kneading paddles are
clogged, you can clean them carefully with a wooden
toothpick.
Do not use any chemical cleaning agents or solvents
to clean the Bread Baking Machine.
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Warranty and Service
Importer
You receive a 3-year warranty for this device as of
the purchase date. The device has been manufactured with care and meticulously examined before
delivery.
Please retain your receipt as proof of purchase. In
the case of a warranty claim, please make contact
by telephone with our service department. Only in
this way can a post-free despatch for your goods
be assured.
The warranty covers only claims for material and
manufacturing defects, but not transport damage,
worn parts, e.g the baking mould or the kneading
paddles, or damage to fragile components. This
product is intended for domestic use only, it is not
intended for commercial applications.
In the event of misuse and improper handling, use
of force and modifications not carried out by our
authorized service branch, the warranty will become void. Your statutory rights are not restricted in
any way by this warranty.
The warranty period is not extended by repairs
made under the warranty. This applies also to replaced and repaired parts. Damages or defects discovered after purchase are to be reported directly
after unpacking, at the latest two days after the purchase date.
Repairs carried out after lapse of the warranty period are subject to charge.
KOMPERNASS GMBH
BURGSTRASSE 21
D-44867 BOCHUM
www.kompernass.com
Service Great Britain
Tel.: 0871 5000 720 (0.10 £/Min.)
E-Mail: kompernass@lidl.gb
Service Ireland
Tel.: 1890 930 034
(0,082 EUR/Min., (peak))
(0,064 EUR/Min., (off peak))
E-Mail: kompernass@lidl.ie
- 12 -
Programme sequence
Programme
1. Regular
Light
Medium
Dark
Level of browning
Size
Time (Hours)
2. French
Light
Medium
Dark
Rapid
Rapid
750 g 1000 g 1250 g 750 g 1000 g 1250 g 750 g 1000 g 1250 g 750 g 1000 g 1250 g
2:58
3:05
3:15
2:14
2:20
2:25
3:13
3:18
3:25
2:18
2:25
2:30
Preheat (Min)
15
15
20
N/A
N/A
N/A
10
10
15
N/A
N/A
N/A
Kneading 1 (min)
12
13
13
12
13
13
12
12
15
12
13
13
Rise 1 (Min)
25
25
25
10
10
10
20
20
20
10
10
10
Kneading 2 (min)
2
3A*
5
2
5A
5
2
5A
5
2
1A
5
2
2A
5
2
2A
5
2
3A*
8
2
5A
8
2
5A
8
2
1A
5
2
2A
5
2
2A
5
Rise 2 (Min)
30
30
30
18
18
18
43
41
35
18
18
18
Rise 3 (Min)
30
30
30
30
30
30
35
35
35
30
30
30
Bake (min)
56
60
65
56
60
65
60
65
70
60
65
70
Keep-Warm time
(Min)
60
60
60
60
60
60
60
60
60
60
60
60
Insert ingredients
(Time remaining)
2:01
2:05
2:10
1:49
1:53
1:58
2:26
2:29
2:28
1:53
1:58
2:03
Pre-adjustment of the time
15h
15h
15h
15h
15h
15h
15h
15h
15h
15h
15h
15h
* 3A means that the Bread Baking Machine kneads for 3 minutes and simultaneusly the signal tone sounds
to add ingredients and the display notice "ADD" appears.
- 13 -
Programme
3. Whole Wheat
Light
Medium
Dark
Level of browning
Size
Time (Hours)
4. Sweet
Light
Medium
Dark
Rapid
Rapid
750 g 1000 g 1250 g 750 g 1000 g 1250 g 750 g 1000 g 1250 g 750 g 1000 g 1250 g
3:18
3:25
3:35
2:24
2:30
2:35
2:56
3:01
3:10
2:10
2:16
2:20
Preheat (Min)
15
15
20
N/A
N/A
N/A
10
10
15
N/A
N/A
N/A
Kneading 1 (min)
11
12
12
11
13
13
12
12
12
11
12
12
Rise 1 (Min)
30
30
30
10
10
10
25
25
25
10
10
10
Kneading 2 (min)
2
3A
8
2
5A
8
2
5A
8
2
2A
5
2
2A
5
2
2A
5
2
4A*
6
2
5A
6
2
5A
6
2
1A
6
2
2A
6
2
2A
6
Rise 2 (Min)
38
38
38
23
23
23
35
35
35
18
18
18
Rise 3 (Min)
35
35
35
35
35
35
30
30
30
30
30
30
Bake (min)
56
60
65
56
60
65
52
56
60
52
56
60
Keep-Warm time
(Min)
60
60
60
60
60
60
60
60
60
60
60
60
Insert ingredients
(Time remaining)
2:17
2:21
2:26
1:59
2:03
2:08
2:03
2:07
2:11
1:46
1:50
1:54
Pre-adjustment of the time
15h
15h
15h
15h
15h
15h
15h
15h
15h
15h
15h
15h
* 4A means that the Bread Baking Machine kneads for 4 minutes and simultaneusly the signal tone sounds
to add ingredients and the display notice "ADD" appears.
- 14 -
Programme
5. Super Rapid
6.
Dough
7. Pasta
8. Buttermilk bread
9. Gluten Free
Level of browning
Light
Medium
Dark
N/A
N/A
Light
Medium
Dark
Light
Medium
Dark
Size
750 g 1000 g 1250 g
N/A
N/A
750 g 1000 g 1250 g 750 g 1000 g 1250 g
1:15
1:18
1:20
1:50
0:15
3:17
3:21
3:30
3:40
3:45
3:55
Preheat (Min)
N/A
N/A
N/A
10
N/A
25
25
30
15
15
20
Kneading 1 (min)
8
8
8
12
15
10
10
10
12
12
12
Rise 1 (Min)
N/A
N/A
N/A
10
N/A
20
20
20
20
20
20
Kneading 2 (min)
N/A
2A
5
N/A
2A
5
N/A
2A
5
N/A
3A
5
N/A
N/A
N/A
2
5A*
8
2
5A
8
2
5A
8
2
3A
8
2
3A
8
2
3A
8
Rise 2 (Min)
N/A
N/A
N/A
25
N/A
45
45
45
50
50
50
Rise 3 (Min)
20
20
20
45
N/A
30
30
30
50
50
50
Bake (min)
40
43
45
N/A
N/A
52
56
60
60
65
70
Keep-Warm time
(Min)
60
60
60
N/A
N/A
60
60
60
60
60
60
Insert ingredients
(Time remaining)
1:05
1:08
1:10
1:15
N/A
2:15
2:19
2:23
2:48
2:53
2:58
Pre-adjustment of the time
15h
15h
15h
15h
15h
15h
15h
15h
15h
15h
15h
Time (Hours)
* 5A means that the Bread Baking Machine kneads for 5 minutes and simultaneusly the signal tone sounds
to add ingredients and the display notice "ADD" appears.
- 15 -
Programme
10. Cake
11. Jam
12. Bake
Level of browning
Light
Medium
Dark
N/A
Light
Medium
Dark
Size
750 g 1000 g 1250 g
N/A
N/A
1:30
1:35
1:40
1:20
1:00
Preheat (Min)
N/A
N/A
N/A
N/A
N/A
Kneading 1 (min)
15
15
15
N/A
N/A
Rise 1 (Min)
N/A
N/A
N/A
15
Heat + kneading
N/A
Kneading 2 (min)
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
Rise 2 (Min)
N/A
N/A
N/A
N/A
N/A
Rise 3 (Min)
N/A
N/A
N/A
45
Heat + kneading
N/A
60
65
70
20
Rise
60
Time (Hours)
Bake (min)
15 Rise 15 Rise 15 Rise
Keep-Warm time
(Min)
60
60
60
N/A
60
Insert ingredients
(Time remaining)
N/A
N/A
N/A
N/A
N/A
Pre-adjustment of the time
15h
15h
15h
N/A
15h
- 16 -
Troubleshooting the Bread Baking Machine
What do I do if the kneading paddle gets stuck in the baking mould after baking?
Fill the baking mould with hot water and twist the kneading
paddle to loosen the encrustation underneath.
What happens if the finished bread is left inside the
bread maker?
Through the "Keep-warm function" it is ensured that the bread
is kept warm for ca. 1 hour and that it is also protected
against moisture. If the bread remains in the baking machine
for longer than 1 hour, it may become moist.
Are the baking mould and the kneading paddle suitable for cleaning in a dishwasher?
No. Please clean the baking mould and the kneading
paddle by hand.
Why doesn't the dough get stirred, even if the motor is
running?
Check to see if the kneading paddle and the baking
mould have properly engaged.
What do I do if the kneading paddle gets stuck in the
loaf?
Remove the kneading paddle with the kneading paddle
remover .
What happens if there is a power failure when a
Programme is running?
In the case of power failure for up to 10 minutes, the
bread maker will complete the last implemented programme through to the end.
How long does it take to bake bread?
Please take note of the exact times given in the table
"Programme sequence".
What size breads can I bake?
You can bake breads with weights of 750 g - 1000 g 1250 g.
Why can't I use the Timer function while baking with fresh
milk?
Fresh products such as milk or eggs spoil if they remain
in the appliance for too long.
What has happened if the Bread Baking Machine does
not work after the Start/Stop button has been pressed?
Some baking processes, such as "Warming up“ or "Rise" are
difficult to recognise. Using the table „ Programme sequence“,
check which programme section is currently in operation.
Monitor if the appliance is working by checking to see that
the operating indicator lamp is glowing.
Check to see if you have correctly pressed the Start/Stop
button .
Check to see if the power plug is connected to the wall
socket.
The appliance crushes the added raisins.
To avoid the breaking up of ingredients such as fruit or
nuts, add them to the dough after the signal has sounded.
- 17 -
- 18 -
www.kompernass.com
£
Total sum
£ 7,-
Cost p. Unit
1 baking mould
incl. 2
Kneading paddles
£
£
Add. £ 7 p&p.
£ 7,-
(Signature)
4 Kneading paddles
Name of article
Order card SBB 850 EDS A1
(max. 3 sets per order)
Quantity ordered
Payment method
Bank Transfer
(Location, Date)
Natwest Bank Plc
Hammersmith Branch
Sort Code: 60-50-06
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Account Name: Domestic Electrical
Solutions UK Limited
Bank Transfer (BACS): Please transfer
the complete amount to our account
below:
Important:
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Our postal address:
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(Signature)
Add. 12,50 € p&p.
€
10 €
4 Kneading paddles
€
€
Total sum
10 €
Cost p. Unit
1 baking mould
incl. 2
Kneading paddles
Name of article
Order card SBB 850 EDS A1
www.kompernass.com
A: By cheque: Please place a cheque made
payable to
Irish Connection
together with your completed order card
into an envelope and post to our postal
address below.
Important:
• Please affix sufficient postage to the
letter.
• Write your name as the sender on the envelope.
Kompernass Service Ireland
c/o Irish Connection
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Howth Co. Dublin
Our postal address:
1. Enter under “Sender/orderer”your name, address and telephone number
(for possible queries) in block capitals.
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www.kompernass.com
KITCHEN TOOLS
Recipe Book SBB 850 EDS A1
6
Recipe Book
KOMPERNASS GMBH
BURGSTRASSE 21 · D-44867 BOCHUM
www.kompernass.com
ID-Nr.: SBB 850 EDS A1-01/11-V1
IAN: 64338
RECIPE BOOK
PAGE
Useful information about ingredients
2
Baking tips
3
Ready-to-use baking mixtures
4
Slicing and storing bread
4
Recipes for approx. 1000 g bread
5
Programme 1 Regular ......................................................................................................................5
Programme 2 French........................................................................................................................6
Programme 3 Whole Wheat...........................................................................................................6
Programme 4 Sweet.........................................................................................................................7
Programme 5 Super Rapid..............................................................................................................8
Programme 6 Dough (knead) .........................................................................................................8
Programme 7 Pasta ..........................................................................................................................9
Programme 8 Buttermilk bread .......................................................................................................9
Programme 9 Gluten Free ...............................................................................................................9
Programme 10 Cake .....................................................................................................................10
Programme 11 Jam .......................................................................................................................10
Troubleshooting the recipes
12
-1-
Useful information about
ingredients
We recommend using dry yeast for the bread
maker to obtain the best results.
If you are using fresh yeast instead of dry yeast,
observe the instructions given on the packaging.
In general, 1 packet of dry yeast corresponds to
about 21 g of fresh yeast and is suitable for
approx. 500 g of flour. Always store yeast in the
refrigerator, as heat decomposes it. Before use,
check the expiry date. After opening the package,
unused yeast should be carefully wound up and
stored in the re-frigerator.
FLOUR
Most of the commercially available varieties of
flour, such as wheat or rye flour, are suitable for
baking. The type designation for flour types may
vary from country to country. With the baking
program "gluten-free", gluten-free flour types such as
corn, buckwheat or potato flour can be used. You
can also use ready-to-use baking mixtures.
Programmes 1 and 2 are ideal for adding small
proportions (10-20%) of grains or groats.
In case of larger proportions of whole grain
(70-95%) use programme 3. The following types of
flour are used in the recipes:
Flour type
Description
Type 405
standard wheat flour
Type 550
strong wheat flour, for finely pored doughs
Type 997
standard rye flour
Type 812
Wheat flour, for light
mixed breads
Type 1050
dark wheat flour for mixed
breads or savoury pastries
Type 1150
Rye flour with a high
mineral content
Note:
For recipes suggested in this recipe book, we
recommend the use of dry yeast.
SUGAR
Sugar has the decisive influence on the degree of
browning and taste of the bread. The fermentation
process of the yeast is initiated by the sugar and
the dough will rise better and faster. The use of crystal sugar is assumed for the recipes in this book.
Do not use powdered sugar, unless it is expressly
specified. Sweeteners are not suitable as alternatives to sugar.
SALT
Salt is important for the taste as well as the degree
of browning. Salt also has an inhibiting effect on
yeast fermentation. Therefore, do not exceed the
quantity of salt specified in the recipes. Salt can be
dispensed with for dietary reason. In such cases,
the dough may rise faster than usual.
LIQUIDS
Liquids like milk, water or reconstituted milk powder
can be used for making bread. Milk adds to the taste
of the bread and softens the crust, whereas pure
water gives a crispy crust. In some recipes, the use
of fruit juices is indicated in order to give a particular
flavour to the bread.
YEAST
In the fermentation process, yeast splits the sugar and
carbohydrate contained in the dough and converts
them into carbon dioxide, which causes the dough
to rise. Yeast is available in different forms: as dry
yeast, as fresh yeast or as fast fermenting yeast.
-2-
MEASURING THE INGREDIENTS
Along with our Automatic Bread Maker, you will
receive the following measuring cups, which make
the task of measuring the ingredients easier for you:
1 Measuring cup with quantity level markings
1 Large measuring spoon corresponding to one
tablespoon (tbsp.)
1 Small measuring spoon corresponding to one
teaspoon (tsp.)
Place the measuring cup on a flat surface. Make
sure that the quantities reach the measuring lines
correctly. When measuring dry ingredients, make
sure that the measuring cup is dry.
EGGS
Eggs enrich the bread and give it a softer structure.
Use eggs of the largest size class when baking the
recipes given in this recipe book.
FATS: BAKING FAT, BUTTER OR OIL
Baking fats, butter and oil make the yeast-based bread
mellow. The unique form of crust and structure in
French-style breads is due to its fat-free ingredients.
However, bread stays fresh longer if fat has been
used in its making. If you use butter directly from the
refrigerator, cut it into small bits to optimise mixing
with the dough during the kneading phase.
GLUTEN-FREE
Celiac disease, in adults also called sprue, is a chronic
disease that is triggered by eating foods that
contain gluten. The protein gluten (gliadin) contained
in wheat and spelt and similar proteins in rye, barley
and oats cause damage to the mucous membrane of
the small intestine. Only special bread from health
food shops or from one's own kitchen that has been
prepared with gluten-free flours may be eaten.
However, baking bread and cake with gluten-free
flour takes some practice. Such flours require longer for the uptake of liquids and have different rising
properties. Gluten-free flours must also be thickened
or fluffed with gluten-free thickening agents. These
are for example cream of tartar, yeast, sourdough
from maize or rice flour, baking agents with a
maize basis or binding agents such as guar flour,
carob corn flour, kudzu, pectin, arrowroot starch or
carrageen. It is also necessary to give up the
familiar taste of bread. The consistency of gluten-free
breads is also different to that of wheat meal breads.
Baking tips
Baking in different climatic regions
In areas located at higher altitudes, the lower atmospheric pressure causes yeast to ferment faster.
Hence, less yeast is required here.
In dry regions, the flour will be drier and requires
more liquids.
In humid regions, the flour will be more moist and
thus absorbs a lesser amount of liquids. In such areas,
more flour is required.
-3-
Ready-to-use baking
mixtures
Slicing and storing bread
You can achieve the best results, if you place the
freshly baked bread on a grill before slicing it and
allow it to cool down for 15 to 30 minutes. Use a
bread slicing machine or a toothed knife to slice
the bread. Unconsumed bread can be stored at
room temperature for up to 3 days in suitable plastic
bags or containers. If you wish to store the bread for
longer periods (up to 1 month), you should freeze it.
Since homemade bread does not contain preservatives, it spoils faster than commercially manufactured
bread.
You can also use ready-to-use baking mixtures with
this bread maker.
Follow the manufacturer’s instructions on the packaging.
The following table provides you the examples of
conversion for some of the baking mixtures.
Baking mixtures
for a loaf of ca. 750 g
Multigrain health bread
500 g baking mixture
350 ml water
Sunflower seed bread
Rustic whole grain bread
500 g baking mixture
350 ml water
500 g baking mixture
370 ml water
Farmhouse bread
500 g baking mixture
350 ml water
Ciabatta
500 g baking mixture
360 ml water
1 tsp. olive oil
The ready to use baking mixtures, available at Lidl, are especially suitable for this Bread Baking Machine.
Follow the preparation instructions on the packaging.
-4-
Recipes for approx. 1000 g
bread
Potato bread
300 ml water/milk
2 tbsp. butter
1 egg
90 g pressed, cooked potatoes
1 tsp. salt
2 tbsp. sugar
540 g flour of type 550
1 packet of dry yeast
Note: To achieve a better baking result, prepare
the dough with a mixer. Then place the finished
dough in the baking mould. Using the button “Bread weight” enter the weight 1000 gr. Select the
desired degree of browning for your bread. Please
note that the quantities given are intended as guiding values. Small variations may arise in the baking result.
Herb bread
350 ml buttermilk
1 tsp. salt
1.5 tbsp. butter
1 tbsp. sugar
540 g flour of type 550
4 tbsp. finely chopped parsley
3/4 packet of dry yeast
Programme 1 Regular
Sunflower bread
300 ml lukewarm milk
1 tbsp. butter
540 g flour of type 550
5 tbsp. sunflower seeds
1 tsp. salt
1/2 tsp. sugar
1 packet of dry yeast
Pizza bread
300 ml water
1 tbsp. oil
1 tsp. salt
1 tsp. sugar
1 tsp. dried oregano
2 tbsp. grated Parmesan
50 g thinly sliced salami
540 g flour of type 550
3/4 packet of dry yeast
Sourdough bread
50 g sourdough
350 ml water
1.5 tbsp. butter
1,5 tsp. salt
1 tsp. sugar
180 g flour of type 997
360 g flour of type 1050
1 packet of dry yeast
Beer bread
150 ml water
150 ml lager beer
540 g flour of type 550
3 tbsp. buckwheat flour
1.5 tbsp. bran
1 tsp. salt
3 tbsp. sesame seeds
1.5 tbsp. malt extract (syrup)
1/2 packet of dry yeast
150 ml sourdough starter
Farmhouse bread
300 ml milk
1,5 tsp. Salt
2 eggs
1,5 tbsp butter/margarine
540 g flour of type 1050
1 tbsp. sugar
1 packet of dry yeast
-5-
Poppy seed bread
300 ml water
540 g flour of type 550
1 tsp. sugar
1 tsp. salt
75 g ground poppy seeds
1 tbsp. butter
1 pinch of nutmeg
3/4 packet of dry yeast
1 tbsp. grated Parmesan
Cornbread
350 ml water
1 tbsp. butter
540 g flour of type 550
3 tbsp. corn semolina
1/2 chopped apple with peel
3/4 packet of dry yeast
Programme 2 French
"Classic" white bread
320 ml water/milk
2 tbsp. butter
1,5 tsp. Salt
2 tbsp. sugar
600 g wheat flour of type 550
1 packet of dry yeast
Paprika bread
310 ml water
1,5 tsp salt
1.5 tsp. oil
1.5 tsp. paprika powder
530 g flour of type 812
1 packet of dry yeast
130 g red pepper, finely diced
Light white bread
320 ml water
20 g butter
1,5 tsp salt
1.5 tsp. sugar
600 g wheat flour of type 405
1 packet of dry yeast
1 egg
Programme 3 Whole Wheat
Rye whole grain bread
75 g sourdough
325 ml warm water
2 tbsp. honeydew
350 g rye whole grain flour
150 g wheat whole grain flour
1 tbsp. carob seed flour
1/2 tbsp. salt
1 packet of dry yeast
Honey bread
320 ml water
1,5 tsp. salt
2.5 tsp. olive oil
1.5 tbsp. honey
600 g flour of type 550
1 packet of dry yeast
Spelt bread
350 ml buttermilk
360 g spelt whole grain flour
90 g rye whole grain flour
90 g spelt groats
50 g sunflower seeds
1 tsp. salt
1/2 tsp. sugar
75 ml sourdough starter
3/4 packet of dry yeast
-6-
Brown bread
400 ml warm water
160 g wheat flour of type 550
200 g coarse rye whole grain groats
180 g fine rye groats
1 tsp. salt
100 g sunflower seeds
100 ml dark treacle
1 packet of dry yeast
1 package of dry sourdough
Wheat groats bread
350 ml water
1 tsp. salt
2 tbsp. butter
1.5 tbsp. honey
360 g flour of type 1050
180 g wheat whole grain flour
50 g wheat groats
3/4 packet of dry yeast
Whole grain bread
350 ml water
25 g butter
1 tsp. salt
1 tsp. sugar
270 g flour of type 1050
270 g wheat whole grain flour
3/4 packet of dry yeast
Programme 4 Sweet
Raisin bread
300 ml water
2.5 tbsp. butter
1.5 tbsp. honey
1 tsp. salt
540 g wheat flour of type 405
100 g raisins
3/4 packet of dry yeast
Rye bread
300 ml water
1.5 tbsp. butter
1.5 tbsp. vinegar
1 tsp. salt
1,5 tbsp. sugar
180 g rye flour of type 1150
360 g flour of type 1050
1 packet of dry yeast
Raisin nut bread
300 ml water
1.5 tbsp. butter
1 tsp. salt
1 tbsp. sugar
540 g flour of type 405
100 g raisins
3 tbsp. chopped walnuts
3/4 packet of dry yeast
Seven grain bread
300 ml water
1.5 tbsp. butter
1 tsp. salt
2.5 tbsp. sugar
240 g flour of type 1050
240 g wheat whole grain flour
60 g 7 grain flakes
3/4 packet of dry yeast
-7-
Carrot bread
330 ml water
1.5 tbsp. butter
600 g flour of type 550
90 g finely chopped carrots
2 tsp. salt
1.5 tsp. sugar
1 packet of dry yeast
Chocolate bread
400 ml milk
100 g low fat curd cheese
1,5 tsp. salt
1.5 tsp. sugar
600 g wheat whole grain flour
10 tbsp. cocoa
100 g chopped whole milk chocolate
1 packet of dry yeast
Programme 6 Dough (knead)
Use whole milk or semi-sweet chocolate.
If you brush the dough with 1 tbsp. milk after kneading,
the crust will be darker.
Pizza dough (for 2 Pizzas)
300 ml water
1 tbsp. olive oil
3/4 tsp. salt
2 tsp. sugar
450 g wheat flour of type 405
1 packet of dry yeast
Sweet bread
300 ml water/milk
2 tbsp. butter
2 eggs
1,5 tsp. salt
1.5 tbsp. honey
600 g flour of type 550
1 packet of dry yeast
Whole grain pizza dough
300 ml water
1 tbsp. olive oil
3/4 tsp. salt
1 tbsp. honey
450 g wheat whole grain flour
50 g wheat germ
1 packet of dry yeast
Programme 5 Super Rapid
White bread express
360 ml water
5 tbsp. oil
4 tsp. sugar
4 tsp. salt
630 g wheat flour of type 405
1 packet of dry yeast
Roll out the dough and let it rise for about 10 minutes.
Top the dough as desired and bake the pizza at
180°C for approx. 20 minutes.
Bran rolls
200 ml water
50 g butter
3/4 tsp. salt
1 egg
3 tbsp. sugar
500 g flour of type 1050
50 g wheat bran
1 packet of dry yeast
Pepper almond bread
300 ml water
540 g flour of type 550
1 tsp. salt
1 tsp. sugar
2 tbsp. butter
100 g flaked almonds (roasted)
1 tbsp. pickled green peppercorn
3/4 packet of dry yeast
-8-
Buttermilk bread (type 2)
250 ml buttermilk
130 ml water
600 g wheat flour of type 1050
60 g rye flour of type 997
1,5 tsp. Salt
1 packet of dry yeast
Pretzels
200 ml water
1/4 tsp. salt
360 g flour of type 405
1/2 tsp. sugar
1/2 packet of dry yeast
Form the dough into pretzels. Then coat the pretzels with 1 whisked egg and spread coarse salt
over top (a total of 1-2 tbsp. coarse salt for about 12
pretzels). Bake the pretzels at approx. 230°C for
approx.
15-20 minutes.
Yoghurt bread
250 ml Water or milk
150 g Yoghurt
1 tsp. salt
1 tsp. sugar
500 g flour of type 550
3/4 packet of dry yeast
French baguettes
300 ml water
1 tbsp. honey
1 tsp. salt
1 tsp. sugar
540 g flour of type 550
1 packet of dry yeast
Curd cheese bread
200 ml water/milk
3 tbsp. oil
260 g curd cheese (40% fat content)
600 g wheat flour
1,5 tsp salt
1.5 tsp. sugar
1 packet of dry yeast
Form loaves out of the dough and cut into the top
side of the shaped baguettes at an angle. Let the
dough rise for approx. 30-40 minutes. Bake at
approx. 175°C for approx. 25 minutes.
Programme 9 Gluten Free
 Note:
When you wish to bake gluten-free breads, ensure
that you clean the mould, the dough hook and the
appliance especially thoroughly. Even small residual amounts of flour can cause an allergic reaction
in gluten-sensitive people.
Programme 7 Pasta
5 Eggs (room temperature)
or 300 ml water
250 g soft wheat flour of type 405
250 g hard wheat flour of type 1050
Programme 8 Buttermilk bread
Gluten-free potato bread
440 ml water
1.5 tbsp. oil
400 g gluten-free flour mixture
(e.g. "Mix B" from Schär)
1.5 tsp. salt
1.5 tsp. sugar
1.5 packet of dry yeast
230 g cooked potatoes, peeled and pressed
Buttermilk bread (type 1)
350 ml buttermilk
2 tbsp. butter
2 tsp. salt
3 tbsp. sugar
600 g wheat flour of type 1050
1 packet of dry yeast
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Programme 10 Cake
Gluten-free yoghurt bread
350 ml water
150 g natural yoghurt
1.5 tbsp. oil
1.5 tbsp. vinegar
100 g gluten-free flour
(e.g. millet, rice, buckwheat)
400 g gluten-free flour mixture
(e.g. "Mix B" from Schär)
1,5 tsp salt
1.5 tsp. sugar
1.5 packet of dry yeast
1 tsp. guar seed or carob seed flour
Ready-to-use cake mixes work excellently with this
programme.
Follow the preparation instructions on the packaging.
Programme 11 Jam
Jams and marmalades can be quickly and easily
prepared in the Bread Baking Machine. Even when
you have never done it before, you should give it a
try. You will acquire an especially delicious, good
tasting sweetened fruit preserve.
Proceed as follows:
• Wash the fresh ripe fruit. Hard skinned fruits
such as apples, peaches, pears etc may need
peeling.
• Always use the amount specified, as this is adjusted
exactly to the programme JAM. Otherwise, the
mixture will cook too early and pour over.
• Weigh the fruit, cut it into small pieces (max.1 cm)
or mash it, then place it in the container.
• Add the gelling sugar in the given amount. Use
only this type, not household sugar, as the preserve will then not be firm.
• Mix the fruit with the sugar and start the Programme, which will now run completely automatically.
• Shortly before finishing the programme, rinse
the jam jars with hot water.
• Then fill the jars with jam and seal them well.
• Place the sealed jars upside down for about 5 10 minutes. This creates a vacuum in the glass
and the jam will stay fresh for longer.
Gluten-free seed bread
250 ml water
200 ml milk
1.5 tbsp. oil
500 g gluten-free flour mixture
1,5 tsp salt
1.5 tsp. sugar
1.5 packet of dry yeast
100 g seeds (e.g. sunflower seeds)
Gluten-free rice bread
350 ml water
200 g natural yoghurt
1.5 tbsp. oil
1.5 tbsp. vinegar
200 g rice flour
300 g gluten-free flour mixture
1,5 tsp Salt
1.5 tsp. sugar
1.5 packet of dry yeast
1 tsp.guar seed or carob seed flour
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Orange marmelade
350 g oranges
150 g lemons
500 g gelling sugar
Strawberry jam
500 g strawberries
500 g gelling sugar
2-3 tbsp. lemon juice
Enjoy your meal!
These recipes are provided without guarantee. All
ingredients and preparation information are guiding values. Expand these recipe suggestions based on your personal experiences. We hope you
enjoy the recipes and wish you "bon appetit".
Berry jam
500 g thawed berries
500 g gelling sugar
1 tbsp. lemon juice
Mix all ingredients in the baking mould.
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Troubleshooting the recipes
Why does my bread occasionally have some flour on the
side crusts?
Your dough may be too dry.. Next time, take particular
care with measuring the ingredients. Add up to 1 tbsp.
of additional liquid.
Why do I need to add the ingredients in a particular
sequence?
This is the best way to prepare the dough. Using the timer
function prevents the yeast from mixing with the liquid
before the dough is stirred.
Why is the dough only partly kneaded?
Check to see if the kneading paddle and the baking
mould are correctly positioned. Also check the consistency
of the dough and add 1/2 to 1 tbsp. of liquids or flour,
one or more times after kneading.
With baking mixtures: The amount of ready to use baking
mixture and the ingredients are not matched to the capacity of the baking mould. Reduce the quantities of the
ingredients.
Why has the bread not risen?
The yeast used was too old or no yeast was added.
When should I add nuts and fruits to the dough?
You will hear a signal tone when you should add the
ingredients.. If you add these ingredients to the dough at
the start, the nuts or fruit may get crushed at the time of
kneading.
The baked bread is too moist.
Check the consistency of the dough 5 Min. after the start
of the kneading process and, if necessary, add more
flour.
There are air bubbles on the surface of the bread.
You may have used too much yeast..
The bread rises and then collapses.
The dough is perhaps rising too fast. To prevent this, reduce
the water quantity and/or increase the quantity of salt
and/or reduce the quantity of yeast.
Can other recipes also be used?
You can use other recipes, however, pay attention to the
ingredient amounts. Get to know your appliance well and
the recipes given here, before you try out your own recipes.
NEVER exceed the volume of 700 gr of flour.
Adjust the quantities of your recipes to the quantities
specified for the recipes given in this booklet.
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