BM-3 English

Congratulations for having purchased the BM-3 model Bread Baking Machine. You have bought a
machine based on a revolutionary new concept:
he bread dough is kneaded with two kneading pegs and is hence worked better.
!ome machine programs provide two different levels for the baking of large or small "uantities of
bread.
he bread baking machine offers #$ pre-installed programs with 3# different setting options. here
is a com-pletely new program with which you can either %ust bake a fresh loaf of bread or to brown
one that has alrea-dy been baked.
You can even schedule the bread baking machine& i.e. you can preprogram a program up to #3
hours in advance.
he appliance is completely automatic and e'tremely user-friendly. (t kneads the dough in two different
directions thus providing for e'cellent mi'ing.
Safety Instructions
Read all the instructions in the manual and follow them carefully
#. )o not touch any of the appliance*s hot surfaces. +se oven cloths, he bread baking machine is
very hot after baking.
-. .ever dip the connection cable or the appliance in water or any other li"uid.
3. /eep your eye on the appliance when children are around +nplug the appliance if it is not being
used and before cleaning it. Before removing single parts of the appliance let it cool down.
0. .ever use the appliance with a defective connection cable& after malfunctions or if the appliance
happens to be damaged in any way whatsoever, (n these cases have the Customer !ervice check
and repair it if neces-sary. .ever try to repair it yourself. he warranty is void in this latter case.
1. he use of accessories not recommended by the manufacturer can cause damage. +se the
appliance e'clu-sively for the envisaged purpose.
2. 3ay the appliance firmly on the counter to avoid that it falls off during the kneading of a thick dough.
his is especially important when using the preprogram function and the appliance is not being
watched. (n the case of e'tremely smooth counters the appliance should be placed on a thin rubber
mat to avoid any risk of falling.
4. he bread baking machine must be kept at a distance of at least #$ cm form other ob%ects when it
is working. he appliance can be used only indoors.
5. Make sure that the power cable does not touch any hot surface and that is does not hang over a
table edge thus avoiding& for e'ample& that children may grab it.
6. .ever place the appliance either on or near a gas or electrical stovetop or a hot even.
#$. 7ay great attention when handling the appliance especially when it is full of hot
li"uids8marmalades9,
##. .ever remove the baking tin while the appliance is still working.
#-. :hen baking white bread& never fill the baking tin more than ma'imum level should this happen&
the bread will not be baked evenly and the dough way overflow. 7lease follow our instructions.
#3. Metal foils or other materials must not be put inside the appliance as these may cause a fire or a
short circuit,
#0. .ever cover the appliance with a towel or any other material, he heat and steam generated by the
applian-ce must be free to escape& ; fire can break out if the appliance is covered with flammable
materials or if it comes in contact& for e'ample& with curtains.
#1. Before trying to bake a given type of bread overnight& try the recipe first while keeping an eye on it
to make sure that the doses of the ingredients are correct& that the dough is not too thick or thin or
that the "uantity is too much and hence risks overflowing.
The manufacturer is not liable if this appliance is used for commercial purposes or in any way or
man-ner that does not comply with the instructions herein provided.
Parts and Drawings
;. Cover& removable
B. <andle
C. =iewing panel
). =ent
>. Baking tin
?. /neading pegs
@. Baking compartment
<. Control 7anel
(. Casing
/. !ide vent
3. Cable
Control Panel
#. 3C) display
(t shows the time left before the end of the program
-. !;A-B!C7 key
o start and stop the program
3. CC3CA key
o set the desired level of brow
0. 3C;? !(>> key
o set - weight levels as described below
1. !>3>C key
o select the programs described in the Dprogram phase timingE section.
2. (M> key
o set the preprogram timer
Description of the Control Panel
Insert the plug into a properly installed !"#$%"&' protective contact soc(et.
). DISP*+,
-+SIC S.TTI/0
his displays signals when the appliance is ready for use. (t corresponds to the normal program D#3:3$E
appears on the display. he D#E specifies which program has been chosen and the D3:3$E is the length of
the program. he positions of two arrows provide information on the selected browning level and the
weight. he basic setting affer switching the appliance on is: Dsuperior weightE and Dmedium browning
levelE. )uring operation the course of the program can be read on the display. ;s the program proceeds
the digits of the set time will decrease progressi-vely.
. ST+RT$ST1P (ey
o start and stop the program. ;s soon as the !;AB!C7 key is pressed& the points of the time
value start to blink. +se the !;AB!C7 key to stop the program in any moment. /eep the key
pressed until a signal beep is heard. he starting position of the aforementioned start program appears
on the screen. (f a different needs to be used & select it with the !>3>C key.
!. TI2. (ey
hose programs that can be timed to start later on are listed in the Dprogram 7hase imingE table. he
F+(C/&C;/>&A;7() and G;M programs cannot be timed to start later on. he hours and minutes affer
which the preparation should be started need to be added to the relevant basic time for the specific pro-
gram plus # hour of warming time 8after the end of the baking process9. ; ma'imum timing of #3 hours
can be set.
3. C1*1R (ey
he desired browning level is set with this key: 3(@<-M>)(+M-);A/.
%. D140& 54+/TIT, (ey
(t provides for the following settings in the various programs 8see table9:
3>=>3 ( H ?or small "uantities of breadI
3>=>3 ((H ?or large "uantities of bread.
(n the recipes you will find our recommended "uantities.
6. S.*.CTI1/ (ey
+se this menu key to run one of the available programs described in detail in the D7rogram 7hase
imingE table.
+se the programs for the following specialties:
#. B;!(C ?or white and wheat and rye bread. his program is used the most.
-. F+(C/ ?or the "uick preparation of white and wheat and rye bread
3. ?A>.C< ?or the preparation of particularly light white bread
0. A;7() ?or the preparation of sweet leavened dough
1. :<C3> :<>; ?or wholemeal bread
2. C;/> ?or cakes with baking powder
4. )C+@< ?or the preparation of dough
5. B;/> o brown bread or cakes
6. G;M o cook marmalades and %ams
#$. !;.):(C< o prepare light sandwich bread
-read -a(ing 2achine 7unctions
-u''er function
he buJJer goes off:
:hen pressing all the program keysI
)uring the second kneading cycle of the .CAM;3& :<C3> :<>;& F+(C/& C;/> and !;.):(C<
programs to signal that the cereals& fruit& nuts or other ingredients can be added.
:hen the end of the program is reached.
)uring the warming phase at the end of the baking procedure the acoustic signal rings several times.
Repeat 7unction
(n case of a blackout the bread baking machine must be started again. his is possible only if the
program was stopped before the kneading phase was reached. Ctherwise you will have to start from the
beginning,
Safety functions
(f the temperature of the appliance is still too high 8more than0$C9 for a new program after using the
appllance previously& <:<< will appear on the display when pressing start again and an acoustic signal
is given. (f this is the case& press the !;AB!C7 key until the <:<< message is deleted and the
basic setting appears on the display. Aemove the container and wait until the appliance has cooled.
he B;/(.@ program can be started immediately even when the appliance is still hot.
-read ba(ing 2achine Program phases
Insert the ba(ing tin
he nonstick baking tin must be held firmly with both hands and be placed in the middle of the baking
compart-ment. 7ress the tin downwards with caution until it snaps into place. (nsert the two. /neading
pegs on the driving shafts.
Put in the ingredients
he ingredients must be put into the baking tin in the order specified in the relevant recipe.
Select the program
!elect the desired program with the !>3>C key. Choose the level corresponding to the selected
program. hen select the desired degree of browning. +se the (M> key to set the time when the
program is to be star-ted. 7ress the !;AB!C7 key.
2i8 and (nead the dough
he bread baking machine mi'es and kneads the automatically until it reaches the right consistercy.
*eave the dough to rise
;fter the last kneading cycle the bread baking machine is heated to the optimal temperature for the
rising of the dough.
-a(ing
he bread baking machine sets the baking temperature and time automatically. (f the bread is too light
at the end of the baling program& use the B;/> program to let it brown more. o do so& press the
!;AB!C7 key& then select the B;/> program and start. :hen the desired degree of baking has
been reached& stop the process.
9arming
Cnce the baking is over& the buJJer goes off to signal that the bread or specialty can be removed. he
#-hour warming time starts immediately.
.nd of the program phases
;t the end of the program pull out the baking tin by using oven cloths& lay it on the counter and if the
bread does not fall out of the tin onto the grid& move the knead shaft back and forth a few times until the
bread comes out. (f one of the kneading pegs is still stuck in the bread& take the hook supplied with the
appliance& (nsert it under the warm loaf of bread into the almost circular opening of the kneading peg
and wedge the hook against the lower edge of the kneading peg preferably where the blade of the
kneading peg is located. You can then cut the bread easily and pull out the kneading peg completely.
Program phase timing
Menu no. 1 2 3 4 5 6 7 8 9 10
BASIC QUI
CK
FRENCH RAI! "H#$E
"HEA%
CAK
E
!#U&H BAKE 'AM SAN!"ICH
$e(e) 1 2 1 2 1 2
B*e+, -e./01
.n
/*+234+55*o6
.
750 1300 750 1300 750 1300
%o1+)e 1.2e70 3820 3830 1858 3850 1852 3830 3840 2800 1850 1800 1820 3809 3820
The following time indications are specified in minutes
*e70e+1.n
%0e 2o1o* .3
no1 *unn.n/7
He+1.n/ on9o::
5925 3;<
17 20 5 22 3 37 40 22 7 He+1.n/
on9o:: 15
3915 3
11 22
S1.**.n/ =)e:1; 3 3 3 3 3 345 3 7 15 3
1.Kne+,.n/
=)e:1;
2 2 2 2 2 7 2 7 7 2
2.>ne+,.n/
=*./019)e:1
+)1e2+1e,;
He+1.n/ on9o::
5925 3<
13 20 16 5 13 Be+1.n/
12.5
2.n=o*
0e+1.;8
2.n
He+1.n/
on9o::
5925 3
16 13
Signal to add the ingredlents
!.35)+?e,
1.2e
@+.
285
4
@+.
285
7
@+.
1833
7 7 @+.
28
44
@+.
2847
@+.
1849
7 7 7 @+.
2834
@+.
2845
1.*.3.n/
He+1.n/ on9o::
=59253;<
45 7 45 7 45 7 7 7 7 45
!ou/0
32oo10.n/
1 1 1 7 1 7 7 7 7 1
2.*.3.n/
He+1.n/ on9o::
=5925 3;<
18 7 25 7 18 7 45 7 7 18
!ou/0
32oo10.n/
1 7 1 7 1 7 7 7 7 1
3.*.3.n/
He+1.n/ on9o::
=5925;3<
45 25 50 27 35 7 22 7 7 39
B+>.n/
He+1.n/ on9o::
=2298 3;4 8922
3 +:1e*
*e+@0.n/ 10e
1e25e*1u*e
55 62 55 65 65 55 62 80 7 80 45
S1.2.
n/9C
oo>.n
/9R./
019)e:1
9He+1
.n/
on9o:
: 15
3915
3
56
Re31 50+3e
=-9o 0e+1.n/;
7 7 7 7 7 16 7 7 20
"+*2.n/
He+1.n/ on9o::
60 60 60 7 60 7 7 7 7 60
Pre-programming
%.2e* =2+6.; 13 u 7 13 u 7 13 u 7 13 u 13 u 7 13 u
Khe heating is switched on only if the room temperature is lower than -1C. (f the room temperature is
ablove -1C the ingredients are already at the right temperature and there is no need for pre-heating.
?or the first and second rising the room temperature must be above -1C or high enough to make the
dough rise with-out e'tra heating.
KKhe heating is switched on only if the room temperature is lower than 31C. ; room temperature of
more than 31C is enough to make the dough rise without e'tra heating.
Cleaning and 2aintenance
Before using the appliance for the first time wash the bread baking amchine*s baking tin with a mild
detergent and clean the kneading pegs.
(t is highly recommended to coat the new baking tin and the kneading pegs with heat reslstant grease
befo-re using them for the first time and let them heat in the oven for about #$ minutes at #2$C.
Cnce these have cooled down clean away 8polish9 the grease from the baking tin with a sheet of paper
towel. his operation is to be performed to protect the nonstick coating. his operation can be
repeated from time to time.
;fter use always leave the appliance to cool before cleaning it or putting it away. (t takes about half an
hour for the appliance to cool and to be ready again for baking and kneading.
Before cleaning pull out the plug and leave the appliance to cool. +se a mild detergent& .ever use
chemical cleaning agents& gasoline& oven cleaners or any detergent that can scratch or ruin the
coating.
Aemove all the ingredients and crumbs from the lid& casing and baking compartment with a moist
towel..ever dip the appliance in water nor fill the baking compartment with water, ?or easy cleaning
the lid can be removed by positioning it vertically and pulling it out.
:ipe the outside of the baking tin with a moist towel. he inside of the tin can be washed with some
deter-gent li"uid. )o not leave it too long dipped in water.
Both the kneading pegs and drive shafts need to be cleaned immediately after use. (f the kneading
pegs remain in the tin& it becomes difficult to temove them afterwards. (n this case fill the container with
warm water and leave it to rest for 3$ minutes. hen remove the kneading pegs.
he baking tin has a nonstick cating . )o not use metal ob%ects that can scratch the surface when
cleaning it. (t is normal that the color of the coating changes over the course of time. his change does
not alter its effectiveness in any way whatsoever.
Before putting the appliance away for storage& make sure that it is perfectly cool& clean and dry. 7ut
the appli-ance away with the lid closed.
5uestions : +nswers on -a(ing
The bread stic(s to the container after ba(ing
3eave the bread to cool for about #$ minutes after baking-tum the container upside down. (f necessary
move the kneading peg shaft back and forth. @rease the kneading pegs before baking.
&ow do you avold the forming of holes in the bread owing to the presence of the (neading
pegs
You can remove the kneading pegs with your fingers covered with flour before leaving the dough to rise
for the last time 8see D7rogram 7hase imingE and the display messages9. (f do not wish to do so& use
the hook after baking. (f you proceed with caution& you can avold the forming of a large hole.
The dough spills over when it is left to rise.
his happens in particular when wheat flour is used owing its greater content of gluten.
Aemedy:
a9 Aeduce the amount of flour and ad%ust the amounts of the other ingredients& :hen the bread
is ready& it will still have a large volume.
b9 !pread a tablespoon of heated li"uefied margarine on the flour.
The bread rises and spills over anyway
a9 (f a =-shaped ditch forms in the middle of the bread& the flour does not have enough gluten. his
means that the wheat contains too little protein 8it happens during especially rainy summers9 or that
the flour is too moist.
Aemedy: add one tablespoon of wheat gluten for 1$$g of wheat.
b9 (f the bread has a funnel shape in the middle& the possible cause can be one of the following:
- the water temperature was too highI
- too much water was usedI
- the flour was poor in gluten.
9hen can the lid of the bread ba(ing machine be opened during the ba(ing;
@enerally speaking& it is always possible while the kneading is underway. )uring this phase small
"uantities of flour or li"uid can still be added.
(f the bread must have a particular aspect after baking& proceed as follows: before the last rising phase
8see the 7rogram 7hase iming table and the message on the display9 open the lid with caution and
shortly and carve the bread crust while it is forming with a sharp pre-heated knife& scatter cereals on it
or spread a mi'-ture of potato flour and water on the crust to give it a glossy finish. his is the last time
that the lid can be ope-ned& otherwise the bread will go down in the middle.
9hat do the type numbers for flour mean;
he lower the type number& the less roughage the flour contains and the lighter it will be.
9hat is wholemeal flour;
:holemeal flour is made of all types of cereals including wheat. he term DwholemealE means that the
flour was ground from whole grain and herce it has greater contents of roughage thus making the
wheat whole-meal flour darker. <owever& the use of wholemeal flour does notmake the bread darker
as it is widely believed.
9hat must be done when using rye flour;
Aye flour does net contain any gluten and the bread hardly rises. (n order to make it easily digestible a
rye wholemeal bread with leaven is to be made.
he dough will rise only if one part of 11$ type flour is added to every four parts of rye flour without
gluten.
9hat is the gluten is flour;
he higher the type number& the lower the gluten contents of the flour are and the less the dough will
rise. he highest "uantity of gluten is contained in 11$ type flour.

&ow many different flour types are there and how are they used;
a9 Corn& rice and potato flour are suitable for people allergic to gluten or for those who suffer from
sprue or celiac disease. !ee the relevant recipes in the operating instructions.
b9 !pelt flour is very e'pensive& but it is free from chemical additives because spelt grows on very pool
sol and re"uires no fertiliJers. !pelt flour is especially suitable for allergic people. (t can be used in
all those recipes described in the operating instructions re"uiring flour types 0$1&11$ or #1$1.
c9 Millet flour is especially suitable for people suffering from many allergies. (t can be used in all
recipes re"uiring flour types 0$1&11$ or #$1$ as described in the operating instructions.
d9 )urum wheat flour is suitable for baguettes thanks to its consistency and it can be replaced with
durum wheat semolina.
&ow can fresh bread be made easier to digest;
(f a mashed boiled potato is added to the flour and kneaded in the dough the fresh bread is easier to
digest.
:hat doses of rising agent should be usedL
?or yeast and leaven which must be bought in different "uantities follow the producer*s instruction on
the package and adapt the "uantity to the amount of flour used.
9hat can be done if the bread tastes of yeast;
a9 Cften sugar is added to eliminate this taste. he adding of sugar makes the bread lighter in color.
b9 ;dd #M tablespoon of vinegar for a small bread loaf and - tablespoons for a large loaf to the water.
c9 +se buttermilk or kefir instead of water. his is possible for all the recipes and it is recommended
for the freshness of the bread.
9hy does the bread made in an oven tastes different form the bread made with the bread
ba(ing machine;
(t depends on the different degree of humidity. he bread is baked drier in the oven owing to the larger
baking space& while the bread made in the machine is moister.
Questions & Answers on Bread Baking Machines
A table of problems that may occur is proided below!
7roblem Cause !olution
!moke comes out of the baking
compartment or of the vents
he ingredients stick to the
baking compartment or on the
outside of the baking tin
7ull out the plug and clean the
outside of the baking tin or the
baking compartment.
he bread goes down in the
middle and is moist on the
bottom.
he bread is left too long in the
tin after baking and warming.
ake the bread out of the baking
tin before the warming function is
over.
(t is difficult to take the bread out
of the baking tin.
he bottom of the loaf is stuck to
the kneading peg.
Clean the kneading peg and
shafts after the baking. (f
necessary& fill the baking tin with
warm water for 3$ minutes. hen
the kneading pegs can be easily
removed and cleaned.
he ingredients are not mi'ed or
the bread is not baked correctly.
(ncorrect program setting. Check the selected menu and the
other settings.
he !;AB!C7 key was
touched while the machine was
working.
)o not use the ingredients and
start over again.
he lid opened several timers
while the machine was working.
;fter the last rising do not open
lid.
3ong blackout while the machine
was working.
)o not use the ingredients start
over again.
he rotation of the kneading
pegs is blocked.
Check that the kneading pegs
are blocked by grains& etc. 7ull
out the baking tin and check
whether the drivers turn. (f this is
not the case& send the appliance
to the customer service.
he baking tin %umps up during
the kneading.
he side springs in the base
inside the inner casing have lost
tension.
7ress the !;AB!C7 key and
interrupt the program. 7ull out the
container and push the springs
slightly to the side. (nsert the
container again and close the lid.
!tart the program over again.
he dough is too thick. he
kneading pegs are blocked and
the container is pressed
upwards.
Cpen the lid. ;dd some li"uid to
the dough and close the lid
again.
he appliance does not start.
he display shows <:<<.
he appliance is still hot after the
last baking cycle.
7ress the !;AB!C7 key until
the basic setting appears on the
display. Aemove the baking tin
and leave the appliance to cool.
hen put the baking tin back in&
set the program again and start.
5uestions : +nswers on the Recipes
7roblem Cause !olution
he bread rises too fast. - oo much yeast& too much flour& not enough salt
- Cr several of these causes
- aBb
he bread does not rise at all or
not enough.
- .o yeast at all or too little
- Cld or stale yeast
- 3i"uid too hot
- he yeast has come into with the li"uid
- :rong flour type or stale flour
- oo much or not enough li"uid
- .ot enough sugar
- aBb
- e
- c
- d
- e
- aBbBg
- aBb
he dough rises too much and
spills over the baking tin.
- (f the water is too soft the yeast ferments more
- oo much milk affects the fermentation of the yeast
- f
- c
he bread goes down in the
middle.
- he dough volume is larger than the tin and the
bread goes down.
- he fermentation is too short or too fast owing to
the e'cessive temperature of the water or the
baking chamber or to the e'cessive moistness.
- aBf
- cBhBi
he bread has a dip once the - .ot enough gluten in the flour - k
baking is over. - oo much li"uid - aBbBh
<eavy& limpy structure - oo much flour or not enough li"uid
- .ot enough yeast or sugar
- oo much fuit& wholemeal or of one of the other
ingredients
- Cld or stale flour
- aBbBh
- aBb
- b
- e
he bread is not baked in the
center.
- oo much or nor enough li"uid
- oo much humidity
- Aecipe with moist ingredients
- aBbBg
- h
- g
Cpen or coarse structure or too
many holes
- to much water
- .o salt
- @reat humidity& water too hot
- oo much li"uid
- g
- b
- hBi
- c
Mushroom-like& unbaked surface - Bread volume to big for the tin
- oo much flour& especially for with bread
- oo much yeast or not enough salt
- oo much sugar
- !weet ingredients besides the sugar
- aBf
- f
- aBb
- aBb
- b
he bread slices are une"ual or
lumpy
- Bread not cooled enough 8the vapor has not
escaped9
- %
?lour deposits on the bread crust - he flour was not worked well on the sides during
the kneading.
- gBi
"olutions for the problems
a9 Measure the ingredients correctly.
b9 ;d%ust the ingredient doses and check that all the ingredients have been added.
c9 +se another li"uid or leave it to cool at room temperature. ;dd the ingredients specified in the
recipe in the right order. Make a small ditch in the middle of the flour and put in the crumbled yeast
or the dry yeast. ;void letting the yeast and the li"uid come into direct contact.
d9 +se only fresh and correctly stored ingredients.
e9 Aeduce the total amount of the ingredients& do not use more than the specified amount of flour.
Aeduce all the ingredients by #B3.
f9 Correct the amount of li"uid. (f ingredients containing water are used& the dose of the li"uid to be
added must be duly reduced.
g9 (n case of very humid weather remove #-- tablespoons of water.
h9 (n case of warm weather do not use the timing function. +se cold li"uids.
i9 ake the bread out of the tin immediatly after baking and leave it on the grid to cool for at least #1
minutes before cutting it.
%9 Aeduce the amount of yeast or of all the ingredient doses by N.
k9 ;dd a tablespoon of wheat gluten to the dough.
Remar(s on the Recipes
#. (ngredients
!ince each ingredient plays a specific role for the successful baking of the bread& the measuring is
%ust as important as the order in which the ingredients are added.
he most important ingredients like the li"uid& flour& salt& sugar and yeast 8either dry or fresh yeast
can be used9 affect the successful outcome of the preparation of the dough and the bread. ;lways
use the right "uantities in the right proportion.
+se lukewarm ingredients if the dough needs to be prepared immediately. (f you wish to set the
program phase timing function& it is advisable to use cold ingredients to avoid that the yeast starts
to rise too early.
Margarine& butter and milk affect the flavor of the bread.
!ugar can be reduced by -$O to make the crust lighter and thinner without affection the
successful outcome of the baking. (f you prefer a softer and lighter crust replace the sugar with
honey.
@luten which is produced in the flour during the kneading provides for the structure of the bread.
he ideal flour mi'ture is composed of 0$O wholemeal flour and 2$O of white flour.
(f you wish to add cereals grains& leave them to soak overnight. Aeduce the "uantity of flour and
the li"uid 8up to #B1 less9.
3eaven is indispensable with rye flour. (t contains milk and acetobacteria that make the bread
lighter and ferment thoroughly. You can make your own leaven but it takes time. ?or this reason
concentrated leaven powder is used in the recipes below. he powder is sold in #1 g packets 8for
# kg of flour9. ?ollow the instructions given in the recipes 8#B-& Mor # packet9. (f less leaven that
re"uested is used the bread will crumble.
(f leaven powders with a different concentration 8#$$ g packet for #kg of flour9 are used& the
"uantity of flour must be reduced by 5$ kg for a # kg of flour.
3i"uid leaven sold in bags is also available and it is suitable for use. ?ollow the doses specified on
the package. ?ill the measuring beaker with the li"uid leaven and top it up with the other li"uid
ingredients in the right doses as specified in the recipe.
:heat leaven which often comes dry improves the workability of the dough& the freshness and the
taste. (t is milder that rye leaven.
+se either the B;!(C or :<C3> :<>; program when baking leavened bread.
Baking ferment can used to replace the leaven. he only difference is in the taste. (t is fit to be
used in the bread baking machine.
:heat bran is added to the dough if you want particularly light bread rich in roughage. +se one
tablespoon for 1$$ g of flour and increase the "uantity of li"uid by M tablespoon.
:heat gluten is a natural additive obtained from wheat proteins. (t makes the bread lighter and
more voluminous. he bread falls in more rarely and it is more easily digestible. he effect can be
easily appreciated when baking wholemeal and other bakery products made of home-milled flour.
he black malt used in some recipes is dark-roasted barley malt. (t is used to obtain a darker
bread crust and soft part 8e.g. brown bread9. Aye malt is also suitable but it is not as dark. You can
find this malt in whole food shops.
7ure lecithin powder is a natural emulsifier that improves the volume of the bread& makes the soft
part softer and lighter and keeps it fresh longer.
-. ;dapting the doses
(t the doses need to be increased or reduced& make sure that the proportions of the original recipe
are maintained. o obtain a perfect result& the basic rules below for the adapting of the ingredient
doses must be following:
3i"uidsBflour: the dough ought to be soft 8not too soft9 and easy to knead without becoming stringy.
; ball can be obtained by kneading it lightly. his is not the case with heavy doughs like rye
wholemeal or cereal bread. Check the dough five minutes after the first kneading. (f it is too moist&
add some flour until the dough has reached the right consistency. (f the dough is too dry add a
spoonful of water at a time during the kneading.
Aeplacing li"uids: :hen using ingredients containing li"uids in a reclpe 8e.g. curd cheese& yogurt&
etc.9& the re"uired amount of li"uid must be reduced. :hen using eggs beat them in the measuring
beaker and fill it with the other re"uired li"uid up to the envisaged amount.
(f you are living in a place located at a high altitude 8more than 41$ m9 the dough rises faster. he
yeast can be reduced in these cases by N to P of teaspoon to proportionally reduce its rising. he
same is true of places with particularly soft water.
3. ;dding and measuring the ingredients and "uantities
;lways put in first the li"uid and the yeast at the end. o avoid that the yeast acts too fast 8in
particular when using the timing function9& contact between the yeast and the li"uid must be
avoided.
:hen measuring use the same measuring units& that is to say use either the measuring spoon
supplied with the bread baking machine or a spoon used in your home when the recipes re"uire
doses measured in tablespoons and teaspoons.
he measures in grams must be weighed precisely.
?or the millimeter indications you can use he supplied measuring beaker which has a graduated scale
of 1$ to 3$$ ml.
he abbreviations in the recipes mean:
>3 H level tablespoonful 8or large measuring spoon9
3 H level teaspoonful 8or small measuring spoon9
g H grams
ml H milliliter
7acket H 4g dry yeast for 1$$ g of flour Q corresponds to -$ g of fresh yeast.
?ruit& nuts or cereal ingredients. (f you wish to add other ingredients& you can do so in specific programs
8see theE7rogram 7hase imingE table9& when you here the acoustic signal. (f you add the ingredients
too early& they will be crushed during the kneading.
3. Recipes for the -2-! type bread ba(ing machine
he following recipes are for various bread siJes. (n some programs 8see the D7rogram 7hase
imingE table9 a difference is made in the weights. :e recommend you to use 3evel ( for a bread
loaf of 41$ g and 3evel (( for a bread loaf between #$$$ and #3$$ g.
(f no levels are specified in the recipe& it means that they are not envisaged in the proposed
programs and that both small and large "uantities can be used.
%. -read weights and volumes
(n the following recipes you will find e'act indications regarding the bread weight. You will see that
the weight of pure white bread is less than that of wholemeal bread. his depends on the fact that
white flour raises more and hence limits need to be posed.
)espite the precise weight indications there may be slight differences. he actual bread weight
depends much on the air humidity of the room at the room at the moment of the preparation.
;ll breads with a substantial portion of wheat reach a large volume and e'ceed the container edge
after the last rising in the case of the highest weight class. But the bread does not spill over. he
part of the bread outside the tin is more easily browned compared to the bread in the tin.
:hen the F+(C/ program is suggested for sweetbreads& you can use the ingredients in smaller
"uantities also for the A;7() program to make a lighter bread.
6. -a(ing results
he result of the baking depends on the on-site conditions 8soft water Q high air humidity Q high
altitude Q consistency of the ingredients& etc.9. herefore& the recipe indications are reference
points which can be adapted. (f one recipe or another dose not go straight the first time& do not let
yourself be discouraged. ry to find the cause and try it again by varying the proportions.
(f the bread is too pale after baking& you can leave it to brown with the baking program.
(t is recommended to bake a test bread before actually setting the timing function for use overnight
so that you can make the necessary changes if necessary.
Classic -read Recipes
3evel ( 3evel ((
:hite Bread
Bread weight appro'. 40$g #$5$g
:ater 31$ml 1$$ml
!ait # tsp # #B- tsp
!ugar # tsp # #B- tsp
)urum wheat semolina #1$g -$$g
11$ type flour 31$g 1$$g
Yeast 3B0 packet # packet
7rogram: ?rench
/ut : Raisin -read
ip: ;dd the raisins and nuts after the acoustic signal during the second kneading phase
Bread weight appro'. 6$$g ##5$g
:ater or milk -41ml 31$ml
Margarine or butter 3$g 0$g
!alt #B- tsp 3B0 tsp
!ugar # tbsp - tbsp
0$1 type flour 1$$g 21$g
)ry yeast 3B0 packet # packet
Aaisins 41g #$$g
Crushed walnuts 0$g 2$g
7rogram: F+(C/ or A;7()
;ttention: :hen using the A;7() program the bread is lighter. +se the level ( does& otherwise the
volu-me is too large.
Poppy Seed -read
ip: Before the last rising open the lid briefly and coat the dough with some water and then spread the
poppy seeds. 7ress the seeds delicately with your hand.
Bread weight appro'. 51$g #35$g
:ater 341ml 14$ml
11$ type flour 1$$g 24$g
Com semolina 41g #3$g
!ugar # tsp # #B- tsp
!alt # tsp # #B- tsp
:hole or milled poppy seeds 1$g 41g
Butter #1g -$g
@rated nutmeg # pinch - pinches
@rated 7armesan cheese # tbsp # #B- tbsp
)ry yeast 3B0 packet # packet
7rogram: F+(C/ or A;7()
;ttention: :hen using the 7;7() program the bread is lighter. +se the level ( doses& otherwise the volu-
me is too large.
Coarse 9hite -read
Bread weight appro'. 41$g 61$g
Milk -41ml 31$ml
Margarine or butter -1g 3$g
!alt # tsp # #B- tsp
!ugar # tsp # #B- tsp
#$1$ type flour 1$$g 21$g
)ry yeast 3B0 packet # packet
7rogram: B;!(C
3evel ( 3evel ((
7rench 9hite -read
Bread weight appro'. 52$g #-5$g
:ater 341ml 11$ml
!alt # tsp # #B- tsp
=egetable oil # tbsp # #B- tbsp
0$1 type flour 1-1g 4$$g
)urum wheat flour # tsp # #B- tsp
)ry yeast 3B0 packet # packet
7rogram: F+(C/
Italian white bread
Bread weight appro'. -$$g #3$$g
:ater 341ml 14$ml
!alt # tsp # #B- tsp
=egetable oil # tbsp # #B- tbsp
!ugar # tsp # #B- tsp
11$ type flour 046g 21$g
Com semolina #$$g #1$g
)ry yeast 3B0 packet # packet
7rogram: !;.):(C<
1at -read
Bread weight appro'. 5$$g #-$$g
:ater 31$ml 1$$ml
Margarine or butter -1g 3$g
!alt # tsp # #B- tsp
Brown !ugar # tsp # #B- tsp
Aolled oats Q Dender ?lakesE #1$g -$$g
#$1$ type flour 341g 11$g
)ry yeast 3B0 packet #packet
7rogram: B;!(C
-uttermil( -read
Bread weight appro'. 52$g ##1$g
Buttermilk 341ml 11$ml
!alt # tsp # #B- tsp
!ugar # tsp # #B- tsp
#$1$ type flour 1$$g 42$g
)ry yeast 3B0 packet # packet
7rogram: ?A>.C<
Sweetbread
Bread weight appro'. 41$g ##5$g
?resh milk -41ml 0$$ml
Margarine or butter -1g 31g
>ggs - 0
!alt # tsp # #B- tsp
<oney # tbsp 3 tbsp
11$ type flour 1$$g 4$$g
)ry yeast 3B0 packet # packet
7rogram: F+(C/ or A;7()
;ttention: :hen using the A;7() program the bread is lighter. +se the level ( does& otherwise the volu-
me is too large.
04+R+/T.. +/D C4ST12.R S.R#IC.
Before delivery our devices are sub%ected to rigorous "uality control. (f& despite all care& damage has
occurred during production or transportation& please return the device to your dealer. (n addition to
statutory legal rights& the purchaser has an option to claim under the terms of the following guarantee:
?or the purchased device we provide - years guarantee& commencing from the day of sale. )uring this
period we will remedy all defects free of charge& which can be demonstrably attributed to material or
manufacturing defects& by repair or e'change.
)efects which arise due to improper handling of the device and malfunctions due to interventions and
repairs by third parties or the fitting of non-original parts are not covered by this guarantee.