USING THE APPLIANCE SAFELY 1. Read all instructions, warnings and labels carefully. Keep these instructions. 2. Remove all "foreign" material from the bread pan. 3. Clean the bread pan and paddle before use. 4. Remove the plastic film from the control panel and all labels. 5.
6. Power supply: if the electrical circuit is overloaded, the appliance may not operate correctly. It should the- refore be connected to a separate electrical circuit from other appliances. 7. For safety reasons and to avoid unqualified people from carrying out maintenance, certain appliances have a tamper-proof seal.
Baking progress indicator Shows each stage of the bread baking process. See page 6 for further information. 13 hour Delay Bake function You can wake up in the morning to the smell of hot crusty bread thanks to the 13 hour Delay Bake function. See page 12 for further information.
Display The display shows the programme selected from (1) to (12), the CRUST COLOUR and WEIGHT of the loaf. The display indicates the number of hours and minutes before the end of the cycle (indicated by 0:00). Menu button Press the MENU button to select the automatic baking menus from (1) to (12). The settings are described on page 7.
MENU SETTINGS (1) CLASSICAL Press the MENU button once,"1" is displayed. Use this setting to bake traditional white bread. You can choose three crust colours: Light, Medium or Dark. The appliance is set by default to make a 1000g loaf with a medium coloured crust. To select another crust colour, press the "crust colour"...
Press the MENU button ten times,"10" is displayed. (11) JAM Use this setting to make sweet, tasty, fresh jam. Read the instructions for jam in the Recipes section. Press the MENU button eleven times,"11" is displayed. (12) OVEN When OVEN is selected, the appliance cooks like a normal electric oven. This setting remains in operation for one hour and can be controlled manually by pressing the button to stop the function at any moment.
DRIED FRUIT AND NUT DISTRIBUTOR (certain models only) The appliance has a dried fruit and nut distributor which automatically releases the dry ingredients into the dough during the kneading cycle. This occurs about eight minutes before the end of the second kneading phase and guarantees that the dried fruit and nuts are not broken up, but remain whole and evenly distributed.
When it stops, use oven gloves to lift the pan and remove it from the chamber. Leave the bread to cool in the pan for 10 minutes before removing it. Turn the pan upside down and shake until the bread comes out. If necessary use a plastic spatula to detach the bread from the sides of the pan.
pe containing excessive liquid may cause the bread to collapse during baking, while too little liquid prevents it from rising. Use liquids at room temperature. Salt Used in small quantities, salt makes the bread tasty and controls the action of the yeast. In excessive quantities, it prevents the bread from rising, so make sure you use the right amount.
Mixing and kneading In traditional baking, the baker first mixes, then kneads manually. The appliance performs these operations automatically. Leavening When baking by hand, after mixing, the dough is placed in a warm place for the yeast to ferment and pro- duce the gas required for the bread to rise.
chosen programme to be finished or the bread to be ready when you get home at 6.00 p.m., 10 hours later. Follow the above instructions, then press the button until 10.00 is displayed. Then press This means that the bread or selected programme will be completed in 10 hours time. The appliance begins the countdown and the selected programme will end at 6.00 p.m.
Crust colour It is normal for the top of the bread to be lighter than the sides. Different combinations of ingredients may make the crust more or less brown. Baking at high altitudes At an altitude of more than 900 metres, the dough will leaven more rapidly. When baking at high altitudes, you should therefore perform a number of tests.
RECIPES Important: The moisture content of the ingredients affects the recipes which may therefore need to be modified. For example, the weight of the flour changes when it absorbs moisture from the air. Our recipes can therefore be modified slightly in order to improve the results. Always note the quantities you use in order to modify the recipes as you wish.
(2) FRENCH Method 1. Pour all the liquids into the pan and cover with the flour. All the other ingredients should be placed sepa- rately at the corners and the yeast should be placed in a small dip in the centre of the flour. 2.
(4) SWEET For optimum results, always select the Light crust colour to avoid the crust burning. Method 1. Pour all the liquids into the pan and cover with the flour. All the other ingredients should be placed sepa- rately at the corners and the yeast should be placed in a small dip in the centre of the flour. 2.
Classical bread 700g Water 315ml 1 tablespoons Flour 600g Salt teaspoon Sugar 1 tablespoon Active dry yeast 2 tablespoons Wholemeal bread 700g Water 320ml tablespoons Wholemeal flour 540g Salt teaspoon Brown sugar tablespoons Active dry yeast 2 tablespoons Wholegrain bread 700g Water 370ml...
Wholemeal bread 1000g Water 420ml 2 tablespoons Wholemeal flour 700g Salt 2 tablespoons Brown sugar 2 tablespoons Active dry yeast 2 tablespoons Wholegrain bread 1000g Water 470ml 2 tablespoons Flour 320g Wholemeal flour 380g Mixed grains Salt teaspoon Brown sugar 2 tablespoons Active dry yeast 2 tablespoons...
bread during a humid rainy day, you may need to reduce the water by 10-20ml in order to achieve the required dough consistency. Method 1. Pour all the liquids into the pan and cover with the flour. All the other ingredients should be placed separately at the corners and the yeast should be placed in a small hollow in the centre of the flour.
Pizza dough Dough Water 290 ml 2 tablespoons olive oil Flour 480g teaspoon salt 1 teaspoon sugar teaspoons dry active yeast 1. Remove the dough from the pan completely. Oil two pizza pans. Heat the oven to 180°C. 2. Divide the dough in two and spread it out in the oiled pans. Garnish the pizza to taste and bake for 20 minutes.
(10) CAKE Practical tips for best results • It is normal for cakes to rise only a half or three quarters above the pan. The consistency must be plea- sing and light. • Given the high sugar and fat content of cakes, you should always use the Light Crust setting to prevent the sides from burning.
(11) JAM Practical tips for best results • Use fresh ripe fruit cut into small pieces. • Do not reduce the quantity of sugar specified. Do not use sugar surrogates. • Pour the hot jam into sterilised jars (see notes below), leaving a space of about 2 cm at the top. Seal the jar immediately.
INFORMATION ON THE DISPLAY The display indicates any problems with the appliance.The appliance must be installed indoors in a room without draughts and away from sources of heat and direct sunlight. DISPLAY PROBLEM SOLUZIONE Open the lid and remove the pan to “E:01”...
TROUBLESHOOTING APPLIANCE FAULTS CHECK THE FOLLOWING: button not pressed button not pressed Lid opened a number of times during the operation or left open Incorrect programme selection Incorrect function selection (namely KNEADING) has been pressed after the start Bread left in the pan too long after baking Bread sliced immediately after baking (without time for the steam...
BAKING RESULTS CHECK THE FOLLOWING: Not enough FLOUR Too much Not enough ACTIVE DRY YEAST Too much Not enough WATER OR LIQUID Too much Omitted SUGAR Too much SALT Omitted Stale or generic brand Flour with powdered active dry yeast Active dry yeast too old Wrong type of active dry yeast...
Why must the quantity of flour and water in the recipes be varied so often? The characteristics of the flour vary from season to season, according to storage or the humidity of the air. Flour absorbs moisture and so the quantity changes according to exposure to different conditions. Check the quantity after kneading for 10 minutes.