Bedienungsanleitung

Instruction Manual
A hasznlati utasts Gebruiksaanwijzing
Instrukcja obsugi Manual de instrues
Brotbackautomat Bread baking machine
Kenyrst automata Broodbakautomaat
Automat do pieczenia chleba
Mquina de cozer po

BBA 2864 / 2866

Operating Instructions
Congratulations for having purchased the BBA 2864 / 2866 model Bread Baking Machine.

Some
machine
programs
provide
two different
for
baking of programs
large or small 50
quantities
of bread.
The bread
baking
machinelevels
offersprogram
12 the
pre-installed
different
setting
a completely
new
withbaked.
which you canwith
either just
bake a fresh
loafoptions.
of breadThere
or to is
brown
one that has
already been
ou
can
even
schedule
the
bread
baking
machine,
i.e.
you
can
preprogram
a
program
up
to 13 hours inadvance.
The
appliance
is completely
for the
following
specialtiesautomatic and extremely user-friendly. ou will also find the recipes
White
Bread,
nut
& raisinbread,
bread,coarse
wholemeal
buttermilk
bread,
onion bread, seven
cereal bread, sunflower
whitebread,
bread and
leavened
bread;
Dough which needs to be further worked;
Jam which the bread machine can cook.

Safety Instructions
Read all the instructions in the manual and follow them carefully
1. Do
not touch
anyhot
of the
appliances
machine
is very
after
baking. hot surfaces. Use oven cloths The bread baking
2. Never dip the connection cable or the appliance in water or any other liquid.
3. Caution,
fire Only
use the
device under
supervision.
it so thatRisk
the of
device
is suitably
supervised
during
operation.When baking using the timer, set
4. Keep
your
eye
on
the
appliance
when
children
are
around Unplug the appliance if it is not
being
down. used and before cleaning it. Before removing single parts of the appliance let it cool
5. Never
use happens
the appliance
with
a defective
connection
cable, after
malfunctions
orthe
if the
appliance
to beand
damaged
in
any
way whatsoever
Intothese
cases
have
Customer
Service
check
repair
it
if
necessary.
Never
try
repair
it
yourself.
The
warranty is void in this latter case.
6. The
use of accessories
notfor
recommended
bypurpose.
the manufacturer can cause damage. Use
the appliance
exclusively
the envisaged
7. Lay
the In
appliance
firmly
on the counter
avoid that
falls off during
thick
dough.
the
extremely
smoothto
counters
theitappliance
shouldthe
bekneading
placed onofa athin
rubber mat
to case
avoidofany
risk of falling.
8. The
bread
baking
be kept atcan
a distance
at indoors.
least 10 cm from other
objects
when
it is machine
working. must
The appliance
be used of
only
. over
Makeasure
that
the
power
cable
does
not
touch
any
hot
surface
that
table edge thus avoiding, for example, that children mayand
grab
it. it does not hang
10. Never place the appliance either on or near a gas or electrical stovetop or a hot oven.
11. Pay great attention when handling the appliance especially when it is full of hot liquids
(marmalades)
12. Never remove the baking tin while the appliance is still working
13. Do
not fill
theshould
baking happen,
tin with an
of ingredients
greater
thandough
that required
by theFollow
recipe
If this
theamount
bread will
not bake evenly
or the
will overflow.
the instructions
carefully.
14. Metal
or other
materials must not be put inside the appliance as these may cause a
fire or foils
a short
circuit
15. Never
the
cover
the
appliance with
towels
or appliance
other materials
during
use
The heat materials
and steam
must
be free
to escape.
of etc.
fire if the
is covered
with
flammable
or comes
in contact
with Danger
curtains,
16. Do not operate the appliance on an external timer or a separate telecontrol system.
Children and disabled persons
- Keep all packaging (plastic bags, cardboard, polystyrene, etc.,) out of the reach of children.

20

WARNING
Do not allow small children to play with the wrapping. Risk of suffocation
-

This
device
is not intended
toorbemental
used by
individuals
children)
who and/or
have
restricted
physical,
sensory
abilities
and/or(including
insufficient
knowledge
experience,
unless
they
are supervised
by an
individual
who is responsible
for their
safety or have
received
instructions
on how
to use
the device.
Children should be supervised at all times in order to ensure that they do not play with the
device.

The
manufacturer
not liable
if this
appliance
is used
for commercial
any way
or manneristhat
does not
comply
with the
instructions
herein purposes
provided. or in

Parts and Drawings

A
Cover, B
removable
Handle
C
Viewing
panel
D
E Vent
Baking tin
F Kneading pegs

G Plug
H Control
Panel I
K Side Casing
vent
L On/Off switch (rear, right)

Accessories
(notto
shown)
1 hook
remove
the
kneading
pegs,
1 measuring spoon,
1

measuring beaker

Control Panel

1 LED display
desired

It shows information on the

program
number,
and bread
weight baking level
(indicated
by
and the time).an arrow
To start and stop the program

2
START-/STO
P
key

TIME- keys

COLORkey
To
set 2 weight
levels
asdescribed
below

5
DOUGH
QUANTIT
key

To set the preprogram timer

6

To
setof
the
desired
level
browning

SELECTIO
Nkey

To
select the
programme

Description of the Control Panel

Insert
the
plug into
a properly
installed
protective
contact
socket.
Switch
the appliance
on230V/50Hz
with the switch
(L).

1. DISPLA
NORMAL SETTING
This
displays
signals
when
the appliance
ready for
use. program
It corresponds
to the
normal
program.

1
300
is appears
on of
the
display.
The 1 is
specifies
which
has been
chosen
and
the

300

the
length
the
program.The
positions
of
two
arrows
provide
information
on
the
selected
browning
the weight. The level
basic.setting
after
switching
the appliance
on is

superior
weight
level
and and
medium
During
operation
the course
ofdecrease
the program
can
be read
on the
display.
As the browning
program proceeds
the digits
of the set
time will
progressively.

2.

START/STOP-key

To start and stop the program. As soon as the

START/STOP key is pressed, the points of the

time value start to blink. Use the

START/STOP key to stop the program in any moment. Keep
the key pressed until a signal beep is heard. The starting position of the aforementioned start
program appears on the screen. If a different needs to be used, select it with the
SELECTION
key.

3.

TIME-keys

The
following programs
can be started
with the
timer
normal,
white
bread,
sweetbread,
dough,
marmalades,
cakes,
sandwiches
and
baking.
The
SCHNELL
andpreparation
ULTRA
SCHNELL
programs
can be
started
with
the
timer.
The
hours
and
minutes
after
which
the
should
be
started
need
to
be
added
to
the
relevant
basic
time
for
the
specific
program
plus
1
hour
of
warming
time
(after the end of the baking process). A maximum timing of 13 hours can be set.
Example It is 8.30 p.m. and your bread should be ready the next morning at 7.00 a.m., this
therefore being in 10 hours and 30 minutes. Push the TIME key until you reach 10.30 as there
is a duration of 10 hours and 30 minutes between now (8.30 p.m.) and the time of
completion. When baking using the timer, you must ensure that the device is used under
suitable supervision.
When
baking
using
the timer, do not use any perishable ingredients such as milk, eggs, fruit,
yoghurt,
onions,
etc.

4.

COLOR-key

The desired browning level is set with this key (hell mittel dunkel)
(light medium dark).

5.

Dough Quantity-key

It
provides for
the Ifollowing
settings
the various
programs
LEVEL
= for small
breadin
weights
up to 750
g.
LEVEL II = for large bread weights up to 1000 g.

6.

SELECTION-key

Use
this AUSWAHL key to run one of the available
programs.
specialtiesUse the programs for the following
1. NORMAL
(Normal) For white and wheat and rye bread. This program is used the most.
2. WEISSBROT
(White bread) For the preparation of particularly light white bread
3. VOLLKORN
(Wholemeal) For wholemeal bread
4. SCHNELL
(Quick) For the quick preparation of white and wheat and rye bread
5. SSSES BROT
(Sweet Bread) For the preparation of sweet leavened dough
6. ULTRA SCHNELL I (Ultra quick) For the kneading and baking of bread loafs of up to 750 g.
7. ULTRA SCHNELL II (Ultra quick) For the kneading and baking of bread loafs of up to 1000 g.
8. TEIG
(Dough) For the preparation of
dough . MARMELADE (Jam) To cook marmalades
and jams
10. KUCHEN
(Cake) For cakes with baking powder

11. SANDWICH

(Sandwich) To prepare light sandwich bread

12. BACKEN

(Bake)To brown bread or cakes

Bread Baking Machine

Functions
Buzzer function
The buzzer goes off
When pressing all the program keys;

During
the
second
kneading
cycle oftothe
NORMAL,
VOLLKORN,
SCHNELL,
KUCHEN
and
SANDWICH
programs
signal
that the
cereals, fruit,
nuts orULTRA
otherSCHNELL,
ingredients
can be added.
When the end of the program is reached.
During the warming phase at the end of the baking procedure the acoustic signal rings several
times

Repeat function
In
case of a blackout
the
breadthe
baking
machine
must
bereached.
started again.
This you
is possible
only
the
program
stopped
before
kneading
phase
was
Otherwise
will have
to if
start
from the was
beginning

Safety functions
If the temperature of the appliance is still too high (more than 40C) for a new program after using
the appliance previously, HHH will appear on the display when pressing start again and an
acoustic signal is given. If this is the case, press the
START/STOP key until the HHH message
is deleted and the basic setting appears on the display. Remove the container and wait until the
appliance has cooled.
The BACKEN program can be started immediately even when the appliance is still hot.

Commissioning and Bread Baking Machine

Program phases
Insert the baking tin
The
nonstick
baking
tin
must
be baking
inserted slightly to leftThen
(counter-clockwise)
andclockwise.
it snaps into
in
the
middle
of thetin
base
in the
the tin
firmly
To place
remove
the baking
repeat
the same compartment.
procedure but in theturn
opposite
order.

Put in the ingredients

The ingredients must be put into the baking tin in the order specified in the relevant recipe.

Select the program

1. Insert the plug in a correctly installed 230 V, 50 Hz socket with earthing contact.
2. Set the On/Off switch (l) at the rear of the appliance to I .
3. Select the desired program with the

SELECTION-key.

4. Then select the desired degree of browning.

5. Use the
TIME-keys to set the time when the program is to be started.
6. Press the

START/STOP-keys.

Leave the dough to rise

After
the last
kneading
the rising
of the
dough.cycle the bread baking machine is heated to the optimal temperature for

Baking
The bread baking machine sets the baking temperature and time automatically. If the bread is too
light at the end of the baling program, use the BACKEN program to let it brown more.
To do so, press the

START/STOP key, then select the BACKEN program and start. When the

desired degree of baking has been reached, stop the process.

Warming
Once
the baking
is over,
the
buzzer
goes off to signal that the bread or specialty can be removed.
The 1-hour
warming
time
starts
immediately.

End of the program phases

Please
switch
the appliance
offtin
at using
the end
of the
programme
by and
setting
the On/Off
switch
(L) to
0.
Now
remove
baking
oven
cloths,
turn
it over
asforth
long
thetimes
breadfrom
does
not
immediately
fallthe
onto
the
grid,
move
thekneading
kneading
shaft
back
and
aasfew
below
until
the
bread
falls
out.
If
one
of
the
pegs
is
still
stuck
in
the
bread,
take
the
hook
supplied
the appliance.
Insert itthe
under
the
warmthe
loaflower
of bread
into
the kneading
almost circular
opening
of where
thewith
kneading
peg
and
wedge
hook
against
edge
of the
peg
preferably
the
blade
of
the
kneading
peg
is
located.
Then
pull
the
kneading
peg carefully
out with the hook.ou can now easily cut the bread and remove completely the kneading
pegs.

Heating the appliance to make the

dough rise
The
heating isisswitched
on only
if the room temperature
isthe
lower
than
25C. If theand
room
temperature
above For
25C
the
ingredients
arerising
already
at
right
temperature
there 25C
is no or
need
for
pre-heating.
the
first
and
second
the
room
temperature
must
be
above
high enough to make the dough rise without extra heating.

Cleaning and Maintenance

Before
using
appliance
for the
first
timethe
wash
the bread
baking machines baking tin
(never dip
in the
water)
with water
and
clean
kneading
pegs.
It
is highlygrease
recommended
to coat
thefor
new
baking
tin and
kneading
with
heat
resistant
before
using
them
the
firstdown
time
and the
let
them
heatpegs
inthe
the
oven
for
about
10
minutes
at 160C.
Once
these
have This
cooled
clean
away
(polish)
grease
from
the
baking
tin
with
a
sheet
of
paper
towel.
operation
is
to
be
performed
to
protect
the
nonstick coating. This operation can be repeated from time to time.
After
leave
the appliance
appliance to
to cool
cool and
before
cleaning
or putting
it away.
takes
aboutuse
halfalways
an hour
for the
to be
ready it
again
for baking
andItkneading.
Before
cleaning
pull
out
the
plug
and
leave
the
appliance
to
cool.
Never
use
chemical
cleaning
coating. agents, gasoline, oven cleaners or any detergent that can scratch or ruin the
Remove
all the
ingredients
and
crumbs from
the lid,
casing
andbaking
baking compartment
with
a
moist
towel.
Never
dip
the
appliance
in
water
nor
fill the
compartment
with
water
The
lid
can
be
removed
for
easy
cleaning.
Remove
the
lid
flap
behind
the
lid
hinge.
ou
can order.
then carefully remove the lid by pushing it backwards. To replace it, act in the
reverse
Wipe
the
outsidePlease
of thedo
baking
tin with a
towel.
The inside
of and
the tin
be washed
with
hot water.
not immerse
it moist
in water
for longer
period
do can
not use
any
washing-up
liquid.
Both
the kneading
pegsinand
drive
shafts
need difficult
to be cleaned
immediately
after use.InIf this
the
kneading
pegs
remain
tin, water
it
becomes
remove
them
afterwards.
case
fill the
container
withthe
warm
and leave
it totorest
for 30
minutes.
Then remove
the kneading
pegs.
The
baking
tin has
nonstick
coating.
notofuse
objects
thatover
can the
scratch
theof
surface
when
cleaning
it. not
Ita is
normal
the Do
color
themetal
coating
changes
course
time.
This change
does
alter
ist that
effectiveness
in any
way whatsoever.
Before
putting
the
appliance
away
for
storage,
make
sure
that
it
is
perfectly
cool,
clean
and dry. Put the appliance away with the lid closed.

Questions & Answers on Baking

The bread sticks to the container after baking

Leave
the bread
cool
for about
minutes
bakingGrease
turn the
the kneading
container pegs
upside
down. If
necessary
move to
the
kneading
peg10shaft
backafter
and forth.
before
baking.
How do you avoid the forming of holes in the bread owing to the presence of the
kneading pegs
ou
cantoremove
the
pegs
with your
fingers
covered
with
flourmust
before
leaving
dough
rise for130
thekneading
last time.
Depending
ondo
the
program
the
display
still
showproceed
athe
total
time
of
approx.
hours.
If
do
not
wish
to
so,
use
the
hook
after
baking.
If
you
with caution, you can avoid the forming of a large hole.
The dough spills over when it is left to rise.
This happens in particular when wheat flour is used owing its greater content of gluten.
Remedy
a) Reduce
amount
ofstill
flour
andaadjust
amounts of the other ingredients. When the
bread isthe
ready,
it will
have
large the
volume.
b)Spread a tablespoon of heated liquefied margarine on the flour.
The bread rises and spills over anyway
a) If
a V-shaped
ditchthe
forms
in the
middletoo
of the
bread
, the(it
flour
does not
haveespecially
enough gluten.
This
means
that
wheat
contains
little
protein
happens
during
rainy
summers)
or
that
the
flour
is
too
moist.
Remedy add one tablespoon of wheat gluten for 500 g of wheat.
b) If the bread has a funnel shape in the middle, the possible cause can be one of the
following
the water temperature was too high;
too much water was used;
the flour was poor in gluten.
Draft caused by opening the lid while baking.
When can the lid of the bread baking machine be opened during the baking?
Generally
speaking,
it isof
always
possible
while
the
phase small
quantities
flour or
liquid can
still
bekneading
added. is underway. During this
If
the
bread
must
have
a
particular
aspect
after
baking,
proceed
as follows
before
theoflast
rising
phase
(Depending
on
the
the display
must
still
amount
tobread
a total
time
approx.
130
hours.)
open
the
lidprogram
with
caution
and
shortly
and
carve
the
crust
while it
is
forming
with
a
sharp
pre-heated
knife,
scatter
cereals
on
it
or
spread
a
mixture
of
flour
andotherwise
water on the
give
a glossy
finish.
This is the last time that the lidpotato
can be
opened,
the crust
breadto
will
go itdown
in the
middle.

What do the type numbers for flour mean?

The lower the type number, the less roughage the flour contains and the lighter it will be.

What is wholemeal flour?

Wholemeal
flour
is made
of
all types
of whole
cereals
including
wheat.
The greater
term wholemeal
means
that
themaking
flour
was
ground
from
grain
and hence
it has
contents
of
roughage
thus
the
wheat
wholemeal
flour
darker.
However,
the
use
of
wholemeal
flour does not make the bread darker as it is widely believed.

What must be done when using rye flour?

Rye
flour does
contain any
gluten
the bread
hardly
rises. In
orderwill
to make it easily
digestible
ryenot
wholemeal
bread
withand
leaven
is toof
be
made.
dough
part of 550a type
flour is added
to every
four parts
rye
flourThe
without
gluten.rise only if one

What is the gluten in flour?

The
higher
the type highest
number,quantity
the lower
the gluten
contents in
of550
the type
flour flour.
are and the less the
dough
will rise.The
of gluten
is contained

How many different flour types are there and how are they used?
a) Corn,
rice and
potatodisease.
flour areSee
suitable
for people
allergic
to gluten
or for
those who suffer
from sprue
or celiac
the relevant
recipes
in the
operating
instructions.
b) Spelt
flour
is
very
expensive,
but
it
is
free
from
chemical
additives
because
spelt
grows
on
very pool
and requires
no fertilizers.
Spelt flour
especially
for allergic
people.
can soil
be
used
in all
those
recipes described
in is
the
operatingsuitable
instructions
requiringIt flour
types
405,
550
or 1050.
c) Millet
flour is especially
suitable
for405,
people
from
many allergies.
It can be used
in
all recipes
requiring flour
types
550suffering
or 1050 as
described
in the operating
instructions.
d) Durum
wheat
flour is suitable
for baguettes thanks to its consistency and it can be
replaced
with durum
wheat semolina.

How can fresh bread be made easier to digest?

If a mashed boiled potato is added to the flour and kneaded in the dough the fresh bread is
easier to digest.

What doses of rising agent should be used?

For
yeast and
which must
be bought
in different
quantities
the
producers
instructions
onleaven
the package
and adapt
the quantity
to the
amountfollow
of flour
used.

What can be done if the bread tastes of yeast?

a)Reduce the amount of sugar if sugar is being used. The bread will be slightly lighter.
b)Add 1,5 tablespoon of vinegar for a small bread loaf and 2 tablespoons for a large loaf to the water.
c) Use
buttermilk for
or kefir
of of
water.
This is possible for all the recipes and it is
recommended
the instead
freshness
the bread.

Why
does
the machine?
bread made
in an oven
taste
different
from
the breadthe
made
with
the
bread
baking
It depends
on the
different
degree
of humidity
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
Problem

Cause

Solution

The
appliance
display
are notor the
functioning.

ou have not inserted the

plug.
ou
have
not switched
On/Off
switch
(L) on. the

Check the plug and the

switch.

Smoke
comes
out of the
baking
compartment
or
of the vents.

The
ingredients
stick to
baking
compartment
orthe
on
the outside
of the baking tin.

Pull
out
the plugof and
clean
the
the
baking
tin outside
or the baking
compartment.

The
bread goes down in the
middle
bottom.and is moist on the

The
bread
is left
too long
in
the
tin after
baking
and
warming.

Take
the tin
breadbefore
out of the
the
baking
warming function
is over.

It
is difficult
take
the tin.
bread
out ofto
the
baking

The
bottom of the loaf is
stuck
peg. to the kneading

Clean
the
kneading
peg Ifand
shafts
after
thethe
baking.
necessary,
fill
baking
with
warm
water
for
30 tin
minutes.
Then
the
kneading
pegs can be easily removed
and cleaned.

The
ingredients
are not
mixed
or the bread
is not
baked correctly.

Incorrect program setting

Check
selected
menu
and thethe
other
settings.

The
START/STOP key
was touched while the
machine was working

The
appliance
does
not
start.
The off.
time
acoustic
signal
goes
The
display
shows HHH.

Do
not use the
ingredients
over again. and start

The
lid while
opened
timers
theseveral
machine
was working.

The
is toleft
be on
opened
only
if
thelidtime
the130
display
is more
than
hours.
Make
sure
that
lid
was
closed well after being
opened.

Long
blackout
while
the machine
was working.

Do
not use the
ingredients
over again. and start

The
rotation of the
kneading
blocked. pegs is

Check
that
the kneading
pegs
are
blocked
by grains,
etc.
Pull
out
the baking
tin
and
check
whether
drivers
turn.
If
this
isthe
not the
case,
send
the
appliance
to
the customer service.

The
appliance
is still
hot
after
the previous
baking
procedure.

Press the
START/STOP
key for 10 sec. until 1 300
(normal program) appears.
Pull out the plug. Take out
the baking tin and leave it
to cool at room
temperature. Then insert
the plug and start again.

Error with the prescriptions

Problem

Cause

Solution

The bread rises too fast. too much yeast, too much flour, not enough salt
or several of these causes

a/b

The
does
not rise no yeast at all or too little
at allbread
or not
enough.
old or stale yeast
liquid too hot
the yeast has come into contact with the liquid
wrong flour type or stale flour
too much or not enough liquid
not enough sugar

a
/b
d
c
c
d/l
a/
b/
g
a/
b

The
dough
rises too
much
and spills
the baking
tin. over
The
bread
goes down
in the
middle.

if the water is too soft the yeast ferments more

too much milk affects the fermentation of the yeast

The
doughgoes
volume
is larger than the tin and
the bread
down.
The
fermentation
is
too short
too
fast owing
the
Excessive
temperature
ofor
the
water
or the to
baking
chamber
orthe
to the
excessive
moistness.
Warm
liquids
make
dough
rise
too
quickly
loafor
fall
in enough
before baking.
and
No salt
not
sugar
Too much liquid

Heavy, lumpy structure Too much flour or not enough liquid

Not enough yeast or sugar
Too
much fruit,
wholemeal or of one of
the other
ingredients
Old or stale flour.

f/
k
c
a
/f
c
/h
/i
a
/b
f/
g
a/
b/
g
a/
b
b
d

The
bread
is not baked
in the
center.

Too much or not enough liquid

Too much humidity
Recipes with moist ingredients, e.g. yogurt

a/
b/
g
g
f

Open
or coarse
structure
or too many
holes

f/
g
b
f/
h
c
a
/e
/j
e
a
/b
/j
a
/b
b
i

Mushroom-like,
unbaked surface

Too much water

No salt
Great humidity, water too hot
Too much liquid

Bread volume too big for the tin

Too much flour, especially for white bread
Too much yeast or not enough salt
Too much sugar
Sweet ingredients besides the sugar

The
slices
uneven
or are
there
are
clumps
in the
middle.

Bread not cooled enough (the vapor has not

escaped)

Flour
breaddeposits
crust on the

during
The flour
not worked well on the sides
thewas
kneading.

Solutions for the problems

a)Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) Use
another
or leave
it Make
to cool
room
temperature.
Addofthe
ingredients
specified
the
recipe
in liquid
theorright
order.
a at
small
ditch
in yeast
the middle
the
flour
andinto
put
in the in
crumbled
yeast
the dry
yeast.
Avoid
letting
the
and the
liquid
come
direct
contact.
d)Use only fresh and correctly stored ingredients.
e)
f)
g)

Reduce
the total
of the ingredients,
do not use more than the specified amount of
flour. Reduce
all amount
the ingredients
by 1/3.
Correct
the
amount
of
liquid.
If
ingredients
containing
water are used, the dose of the liquid
to be added must be duly reduced.
In case of very humid weather remove 12 tablespoons of water.
2

h)
i)
j)
k)
l)

In case of warm weather do not use the timing function. Use cold liquids.
Take
bread
out of the tin
immediately after baking and leave it on the grid to cool for at
leastthe
15
minutes
cutting
Reduce
the
amountbefore
of yeast
or of it.
all the ingredient doses by 1/4.
Never grease the tin
Add a tablespoon of wheat gluten to the dough.

Remarks on the Recipes

1. Ingredients
Since
ingredient
plays
a specific
role
the successful
baking of the bread, the measuring is
just aseach
important
as the
order
in which
thefor
ingredients
are added.

The
most important
ingredients
like the liquid,
flour, salt,
sugar and yeast
fresh
yeast
be used)
affect
successful
the preparation
of the(either
doughdry
andorthe
bread.can
Always
use the
rightthe
quantities
in outcome
the right of
proportion.
Use
lukewarmphase
ingredients
iffunction,
the dough
to beto
prepared
If you
wish
tothe
set
the
program
timing
it isneeds
advisable
use coldimmediately.
ingredients to
avoid
that
yeast
starts to rise too
early.
Margarine, butter and milk affect the flavor of the bread.

Sugar
can be reduced
byof20%
make Ifthe
crust
lighter
and and
thinner
without
the
outcome
the to
baking.
you
prefer
a softer
lighter
crustaffecting
replace
the successful
sugar with honey.
Gluten
which
is
produced
in
the
flour
during
the
kneading
provides
for
the
structure
of flour.
the
bread. The ideal flour mixture is composed of 40% wholemeal flour and 60% of white
If
you
wish
to add
grains, leave them to soak overnight. Reduce the quantity of flour
and
the
liquid
(up cereals
to 1/5 less).
Leaven
is indispensable
with
rye flour. It contains
milk
andown
acetobacteria
that
make
theFor
bread
lighter
and ferment
thoroughly.ou
can
make
your
leaven
but
takes
time.
this
reason
concentrated
leaven
powder
is
used
in the
recipes
below.
Theitpowder
isorsold
15g
packets
(for
1
kg
of
flour).
Follow
the
instructions
given
in
the
recipes
(1/2,
3/4
1 in
packet). If less leaven that requested is used the bread will crumble.
If
leaven
powders
with
a different
concentration
for 1 kg of flour) are used,
the
quantity
of flour
must
be reduced
by 80 g for(100
a1g
kgpacket
of flour.
Liquid
leaven
sold
in
bags
is
also
available
and
it
is
suitable
for
use.leaven
Follow and
the top
doses
specified
theingredients
package. Fill
with the
it up with
the other on
liquid
in the
themeasuring
right dosesbeaker
as specified
in liquid
the recipe.
Wheat
often that
comes
improves the workability of the dough, the freshness
and theleaven
taste. which
It is milder
ryedry
leaven.
Use either the NORMAL or VOLLKORN program when baking leavened bread.

Baking
can used
to replace
the leaven. The only difference is in the taste. It is fit to
be usedferment
in the bread
baking
machine.
Wheat
bran
is
added
to
the
dough
if
want particularly
light
breadby
rich
roughage. Use
one tablespoon for 500 g of flour andyou
increase
the quantity
of liquid
1/2intablespoon.
Wheat
gluten
is a voluminous.
natural additive
from
wheat proteins.
makes
the
bread
lighter
and
more
The obtained
bread
falls
in more
itItis
moreand
easily
digestible.
The
effect
be easily
appreciated
when rarely
bakingand
wholemeal
other
bakery products
madecan
of home-milled
flour.
The
black
malt used
in some
recipes
isbread).
dark-roasted
barley
malt.
It is used
toisobtain
darker
bread
crust
(e.g.
brown
Rye malt
is also
suitable
but it
not asadark.
ou can
find and
this soft
maltpart
in whole
food shops.
Pure
lecithin
is alighter
naturaland
emulsifier
improves
the soft
part powder
softer and
keeps itthat
fresh
longer. the volume of the bread, makes

2. Adapting the doses

If
the doses
need to be increased
reduced,
make
sure
that
the below
proportions
the original
recipe
are doses
maintained.
To obtain
aorperfect
result,
the
basic
rules
for theofadapting
of the
ingredient
must be
following
Liquids/flour
the
ought to
soft (not
soft)
and easy
to knead
without
becoming
stringy.
A
ball
candough
be
by be
kneading
it too
lightly.
This
not the
casethe
with
heavy
doughs
like
rye
wholemeal
or obtained
cereal
bread.
Check
the
dough
five is
minutes
after
first
kneading.
If
it
is
too
moist,
add
some
flour
until
the
dough
has
reached
the
right
consistency.
If
the
dough is too dry add a spoonful of water at a time during the kneading.

30

Replacing
liquids
required
When using
ingredients
containing
liquids inWhen
a recipe
(e.g.
curd
cheese,
yogurt,
etc.),
the
amount
ofthe
liquid
must
be reduced.
using
eggs
beat
them in
the measuring
beaker
and fill
it with
other
required
liquid up to the
envisaged
amount.
If
you can
are living
in a place
located
at aby
high
than 750
m) the dough reduce
rises faster.
The
yeast
be
reduced
in these
1/4altitude
to 1/2
of(more
a teaspoon
to proportionally
its rising.
The same
is true
of places
withcases
particularly
soft
water.

3. Adding and measuring the ingredients and quantities

Always
put in when
first the
liquid
the function),
yeast at the
end. To
avoid that
yeast
too fast
(in
particular
using
theand
timing
contact
between
the the
yeast
andacts
the liquid
must
be avoided.
When
measuringwith
use the bread
same measuring
units,or
that
is to say
use
the measuring
spoon
machine
a spoon
used
in either
your home
when the
recipessupplied
require doses the
measuredbaking
in tablespoons
and
teaspoons.
The measures in grams must be weighed precisely.

For
the millimeter
can use the supplied measuring beaker which has a
graduated
scale ofindications
to recipes
200 you
ml.mean
The abbreviations
in50
the
EL
= level
(or large
spoon)
TL tablespoonful
= level teaspoonful
(or measuring
small
measuring
spoon)
g
=
grams
ml
= milliliter
Packet = 7g dry yeast for 500 g of flour corresponds to 20 g of fresh yeast.

Fruit,
nuts or cereal(see
ingredients
. If you Phase
wish toTiming
add other
ingredients,
you
canthe
do acoustic
so in
specific
the Program
table),
when
you
here
signal. Ifprograms
you add the ingredients
too early, they
willbe
crushed
during
the kneading.

4. Recipes for the BBA 2864 / 2866 type bread baking machine
The
following
recipes
areII for
sizes. We
recommend
you
loaf of
750 g and
Level
for various
a breadbread
loaf between
750
g and 1000
g. to use Level I for a bread
Note The recipes should be adapted to the respective weight.

5. Bread weights and volumes

ou
will see
the weight
of pure
lesshence
than limits
that ofneed
wholemeal
bread. This
depends
on that
the fact
that white
flourwhite
raisesbread
moreisand
to be posed.
The actual bread weight depends much on the air humidity of the room at the moment of the
preparation.

All
breads
with
a
substantial
portion
of
reach weight
a largeclass.
volume and
the container
edge
afterpart
the of
last
the
casethe
ofwheat
the
theexceed
bread
not spill
over.
The
therising
breadin outside
tin ishighest
more easily
brownedBut
compared
to does
the bread
in
the tin.
When
theingredients
SCHNELL or
program
suggested
sweetbreads,
can
use
the
in ULTRA
smallerSCHNELL
quantities
also foristhe
SSSES for
BROT
program toyou
make
a
lighter
bread.

6. Baking results

The
result
of the
baking depends
on
the on-siteetc.).
conditions
(softthe
water
high
air humidity

high
altitude
consistency
of the
ingredients,
Therefore,
recipe
indications
are first
reference
points
which
can
be
adapted.
If
one
recipe
or
another
does
not
go
straight
the
time,
do not let yourself be discouraged. Try to find the cause and try it again by varying the
proportions.
If the bread is too pale after baking, you can leave it to brown with the BACKEN program.

Classic Bread Recipes

White Bread
Components
Water or milk
Margarine or butter
Salt
Sugar
550 type flour
Dry yeast
Program NORMAL

Seven Cereal Bread

300 ml
1 1/2 tbsp
1 tsp
1 tsp
540 g
1 packet

Nut & Raisin Bread

Components
milk
Margarine or butter
tbsp
Salt
Sugar
405 type flour
Dry yeast
Raisins
Crushed walnuts
Program NORMAL

When using whole grains, soak them in

1 tsp
2 tbsp
540 g
1 packet
100 g
3 tbsp

Sunflower Bread

Wholemeal Bread
Margarine or butter
tbsp
Eggs
Salt
Sugar
1050 type flour
Wheat wholemeal flour
Dry yeast
Program VOLLKORN

Water
300 ml
1 1/2
1
1 tsp
2 tsp
360 g
180 g
1 packet

If
using
thewater.
timer, do not use eggs, but
add
more

Buttermilk Bread
Components
Buttermilk
Margarine or butter
tbsp
Salt
Sugar
1050 type flour
Dry yeast
Program NORMAL

300 ml
1 1/2
1 tsp
2 tbsp
540 g
1 packet

Onion bread
Components
Water
250 ml
Margarine or butter
1 tbsp
Salt
1 tsp
Sugar
2 tbsp
Large chopped onion
1
1050 type flour
540 g
Dry yeast
1 packet
Program NORMAL or ULTRA SCHNELL
French
Baguette
Components

300 ml
1 1/2 tbsp
1 tsp
2 1/2 tbsp
240 g
240 g
60 g
1 packet

Water or
350 ml
1 1/2

Raisins
andornuts
added
after cycle.
the
first beep
aftercan
thebe
1st
kneading
Components

Components
Water
Margarine or butter
Salt
Sugar
1150 type flour
Wholemeal flour
7-grain flakes
Dry yeast
Program VOLLKORN
advance.
Components
Water
Butter
550 type flour
Sunflower seeds
Salt
Sugar
Dry yeast
Program NORMAL

350 ml
1 tbsp
540 g
5 tbsp
1 tsp
1 tbsp
1 packet

Tip
sunflower seeds
replaced
pumpkin
Toastcan
thebe
seeds
in thewith
pan to
give themseeds.
an intense
flavor.

Coarse White Bread

Components
Milk
Margarine or butter
Salt
Sugar
1050 type flour
Dry yeast

300 ml
2 tbsp
1 1/2 tsp
1 1/2 tsp
540 g
1 packet

Program
SCHNELL NORMAL, SCHNELL or ULTRA

Leavened Bread
Components
Dried leaven
Water
Margarine or butter
Salt
Sugar
1150 type flour
1050 type flour
east

50 g
350 ml
1 1/2 tbsp
3 tsp
2 tbsp
180 g
360 g
1/2
packet

Program NORMAL
Note
The
recipesweight.
should be adapted to the
respective

Dough Preparation

Water
Honey
Salt
Sugar
550 type flour
Dry yeast
packet
Program TEIG

Pi
zz
a

Divide
the dough
when
readyand
intoleave
24
parts,
form
long
loaf
shapes
them
to
rest
for 3040
minutes.
Make a
series
of
diagonal
cuts
on
the
top
surface
and put the bread to bake in
the oven.

Jam
Componen
ts
Fruits
21 jellifying sugar
Lemon juice
Program MARMELADE

300 ml
1 tbsp
1 tsp
1 tsp
540 g
1

Componen
ts
Water
Salt
Olive oil
405 type flour
Sugar
Dry yeast
Program TEIG

300 ml
3/4 tsp
1 tbsp
450 g
2 tsp
1 packet

Spread
thethem
dough,
and leave
to make round forms
rest for 10 minutes.

Spread
pizzafilling.
sauce on the dough and
the desired
Bake for 20 minutes.

Marmalades
500 g
250 g
1 tbsp

If
necessary,
remove the stones from
the
fruitfruit
into before-hand
small pieces.and then cut the
The
residual
be removed
from
the
sidesugar
of thecan
vessel
with a
rubber
spatula.
The
following
fruits
are particularly
suited
for these
recipes
raspberries,
blackberries,
of these three.blueberries or a mixture
Then
thethen
jam place
into clean
jars,for
close
the
lidfilland
the jam
approximately
10
minutes
on the
lid
(to
ensure
that
the
lid
is
tightly
sealed).

Orange
Jam
Componen
ts
Oranges
Lemons
21 jellifying sugar
g Program MARMELADE

400 g
100 g
250

Please
peel
the fruit and cut into small
cubes or
strips.
The
residual
be removed
from
the
sidesugar
of thecan
vessel
with a
rubber
spatula.
In
order
to
fill
the
jam
into
the
jars4please
proceed
asdescribed under point
(jam
recipe) above.

Note
The recipes
should be adapted to
the appropriate
weight.