Инструкция к хлебопечке clatronic bba 2605

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• Хлебопечь    CLATRONIC
  • А   Крышка     F   лопатки для перемешивания теста
    • Панель управления
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        • Чистка и уход за устройством
          • Вопросы и ответы по процессу выпечки
    • Классические рецепты хлеба
      • Белый хлеб  LEVEL I    /   LEVEL II
        • Хлеб с орехами и изюмом
        • Грубый белый хлеб
          • Цельный хлеб
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              • Пицца

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Table of Contents
Operating Instructions……………………………………….Page 44
Safety Instructions…………………………………………….Page 44
Parts and Drawings…………………………………………..Page 3, 44
Control Panel……………………………………………………Page 3, 45
Description of the Control Panel…………………………Page 45
Bread Baking Machine Functions……………………….Page 45
Bread Baking Machine Program Phases……………..Page 46
Heating the appliance to make the dough rise……..Page 46
Cleaning and Maintenance………………………………..Page 46
Questions & Answers on Baking ………………………..Page 47
Questions & Answers on Bread Baking Machines..Page 48
Error with the prescriptions ………………………………..Page 48
Remarks on the Recipes……………………………………Page 49
Classic Bread Recipes………………………………………Page 50
Dough Preparation……………………………………………Page 51
Jams……………………………………………………………….Page 52
Technical Data………………………………………………….Page 52
Operating Instructions
Congratulations for having purchased the BBA 2605 model
Bread Baking Machine.
• Some machine programs provide two different levels for the
baking of large or small quantities of bread.
• The bread baking machine offers 12 pre-installed programs
with 50 different setting options. There is a completely new
program with which you can either just bake a fresh loaf of
bread or to brown one that has already been baked.
• You can even schedule the bread baking machine, i.e. you
can preprogram a program up to 13 hours in advance.
The appliance is completely automatic and extremely user-
friendly. You will also find the recipes for the following specialties
• White bread, dark leavened bread, light wheat and rye
bread, whole bread;
• Dough which needs to be further worked;
• Marmalade/jam which the bread machine can cook.
Safety Instructions
Read all the instructions in the manual and follow them
carefully!
1. Do not touch any of the appliance’s hot surfaces. Use oven
cloths! The bread baking machine is very hot after baking.
2. Never dip the connection cable or the appliance in water or
any other liquid.
3. Warning, danger of fire! This machine should not be left
unsupervised when in operation. If baking using the timer,
please ensure that the device is appropriately supervised
when in operation.
4. Keep your eye on the appliance when children are around!
Unplug the appliance if it is not being used and before
cleaning it. Before removing single parts of the appliance let
it cool down.
5. Never use the appliance with a defective connection
cable, after malfunctions or if the appliance happens to be
damaged in any way whatsoever! In these cases have the
Customer Service check and repair it if necessary. Never try
to repair it yourself. The warranty is void in this latter case.
6. The use of accessories not recommended by the manufac-
turer can cause damage. Use the appliance exclusively for
the envisaged purpose.
7. Lay the appliance firmly on the counter to avoid that it falls
off during the kneading of a thick dough. This is especially
important when using the preprogram function and the appli-
ance is not being watched. In the case of extremely smooth
counters the appliance should be placed on a thin rubber
mat to avoid any risk of falling.
8. The bread baking machine must be kept at a distance of
at least 10 cm from other objects when it is working. The
appliance can be used only indoors.
9. Make sure that the power cable does not touch any hot
surface and that it does not hang over a table edge thus
avoiding, for example, that children may grab it.
10. Never place the appliance either on or near a gas or electri-
cal 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 the baking tin with an amount of ingredients gre-
ater than that required by the recipe! If this should happen,
the bread will not bake evenly or the dough will overflow.
Follow the instructions carefully.
14. Metal foils or other materials must not be put inside the
appliance as these may cause a fire or a short circuit!
15. Never the cover the appliance with towels or other materials
during use! The heat and steam must be free
to escape. Danger of fire if the appliance is covered with
flammable materials or comes in contact with curtains, etc.
The manufacturer is not liable if this appliance is used for
commercial purposes or in any way or manner that does
not comply with the instructions herein provided.
Parts and Drawings
A Cover, removable F Kneading pegs
B Handle G Baking compartment
C Viewing panel H Control Panel
D Vent I Casing
E Baking tin K Side vent
Accessories:
1 hook to remove the kneading pegs, (not shown)
a) measuring spoon,
b) measuring beaker
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Control Panel
1 LED display
it shows information on the desired program number, baking
level and bread weight (indicated by an arrow and the time).
2 START/STOPP key
To start and stop the program
3 / ZEIT keys
To set the preprogram timer
4 FARBE key
To set the desired level of browning
5 TEIGMENGE key
To set 2 weight levels as described below
6 AUSWAHL key
to select the programs described in the „bread baking
machine programs“.
Description of the Control Panel
Insert the plug into a properly installed 230V/50Hz protec-
tive contact socket.
1. DISPLAY
NORMAL SETTING
This displays signals when the appliance is ready for use. It cor-
responds to the normal program. “1 3:00” appears on the display.
The “1” specifies which program has been chosen and the “3:00”
is the length of the program. The positions of two arrows provide
information on the selected browning level and the weight. The
basic setting after switching the appliance on is: “superior weight”
and “medium browning level”. During operation the course of the
program can be read on the display. As the program proceeds
the digits of the set time will decrease progressively.
2. START-/STOPP key
To start and stop the program. As soon as the START-/
STOPP key is pressed, the points of the time value start to
blink. Use the START-/STOPP 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
AUSWAHL key.
3. / ZEIT keys
The following programs can be started with the timer: normal,
white bread, sweetbread, dough, marmalades, cakes,
sandwiches and baking. The SCHNELL and ULTRA SCHNELL
programs can be started with the timer. The hours and minutes
after which the preparation 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 the bread must be ready the next
morning by 7.00 a.m., i.e. in 10 hours and 30 minutes. Press
the / ZEIT key until 10.30 appears, that is to say the time
between now (8.30 p.m.) and when the bread must be ready.
When working with the timing function never use perishable
ingredients such as milk, eggs, fruit, yogurt, onions, etc.!
4. FARBE key
The desired browning level is set with this key:
HELL — MITTEL — DUNKEL (LIGHT – MEDIUM – DARK).
5. TEIGMENGE key
It provides for the following settings in the various programs (see
table):
STUFE I (level I) = for small bread weights up to 750 g
STUFE II (level II) = for large bread weights up to 1000 g.
6. AUSWAHL key
With the AUSWAHL button you can call up the individual pro-
grammes. Use the programs for the following specialties:
1. NORMAL (NORMAL) For white and wheat and
rye bread. This program is used the
most.
2. WEISSBROT (WHITE BREAD) For the preparati-
on of particularly light white bread
3. VOLLKORN (WHOLEMEAL) For wholemeal
bread
4. SCHNELL (RAPID) For the quick preparation of
white and wheat and rye bread
5. SÜSSES BROT (SWEETBREAD) For the preparati-
on of sweet leavened dough
6. ULTRA SCHNELL I (ULTRA-RAPID I) For the kneading
and baking of bread loafs of up to
750 g.
7. ULTRA SCHNELL II (ULTRA-RAPID II) For the kneading
and baking of bread loafs of up to
1000 g.
8. TEIG (DOUGH) For the preparation of
dough
9. MARMELADE (MARMALADE) To cook marma-
lades and jams
10. KUCHEN (CAKE For cakes with baking
powder
11. SANDWICH (SANDWICH) To prepare light
sandwich bread
12. BACKEN (BAKING) 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 of the NORMAL,
VOLLKORN, SCHNELL, ULTRA SCHNELL, KUCHEN and
SANDWICH programs to signal that the cereals, fruit, nuts
or other 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.
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Repeat function
In case of a blackout the bread baking machine must be started
again. This is possible only if the program was stopped before
the kneading phase was reached. Otherwise you will have to
start from the beginning!
Safety functions
If the temperature of the appliance is still too high (more than
40°C) for a new program after using the appliance previously, H:
HH will appear on the display when pressing start again and an
acoustic signal is given. If this is the case, press the START-/
STOPP key until the H:HH 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.
Bread Baking Machine Program phases
Insert the baking tin
The nonstick baking tin must be inserted slightly to left (counter-
clockwise) and it snaps into place in the middle of the base in the
baking compartment. Then turn the tin firmly clockwise. To remove
the baking tin repeat the same procedure but in the 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
Select the desired program with the AUSWAHL key. Choose
the level corresponding to the selected program. Then select
the desired degree of browning. Use the / ZEIT key to
set the time when the program is to be started. Press the
START-/STOPP key.
Mix and knead the dough
The bread baking machine mixes and kneads the automatically
until it reaches the right consistency.
Leave the dough to rise
After the last kneading cycle the bread baking machine is hea-
ted to the optimal temperature for the rising of the dough.
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-/STOPP 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
At the end of the program pull out the baking tin by using oven
cloths, turn it over and, as long as the bread does fall unevenly
on the grid, move the knead shaft back and forth a few times un-
til the bread comes out. If one of the kneading pegs is still stuck
in the bread, take the hook supplied with the appliance. Insert 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. Then pull the kneading peg carefully out with the
hook. You can now easily cut the bread and remove completely
the kneading pegs.
Heating the appliance to make the dough rise
* The heating is switched on only if the room temperature is
lower than 25°C. If the room temperature is above 25°C the
ingredients are already at the right temperature and there is
no need for pre-heating. For the first and second rising the
room temperature must be above 25°C or high enough to
make the dough rise without extra heating.
Cleaning and Maintenance
• Before using the appliance for the first time wash the bread
baking machine’s baking tin (never dip in water) with a mild
detergent and clean the kneading pegs.
• It is highly recommended to coat the new baking tin and
the kneading pegs with heat resistant grease before using
them for the first time and let them heat in the oven for about
10 minutes at 160°C. Once these have cooled down clean
away (polish) the grease from the baking tin with a sheet of
paper towel. This operation is to be performed to protect the
nonstick coating. This operation can be repeated from time
to time.
• After use always leave the appliance to cool before cleaning
it or putting it away. It takes about half an hour for the appli-
ance to cool and to be ready again for baking and kneading.
• Before cleaning pull out the plug and leave the appliance
to cool. Use a mild detergent. Never use chemical cleaning
agents, gasoline, oven cleaners or any detergent that can
scratch or ruin the coating.
• Remove all the ingredients and crumbs from the lid, casing
and baking compartment with a moist towel. Never dip
the appliance in water nor fill the baking compartment
with water! For easy cleaning the lid can be removed by
positioning it vertically and pulling it out.
• Wipe the outside of the baking tin with a moist towel. The
inside of the tin can be washed with some detergent liquid.
Do not leave it too long dipped in water.
• Both the kneading pegs and drive shafts need to be cleaned
immediately after use. If the kneading pegs remain in the tin,
it becomes difficult to remove them afterwards. In this case
fill the container with warm water and leave it to rest for 30
minutes. Then remove the kneading pegs.
• The baking tin has a nonstick coating. Do not use metal
objects that can scratch the surface when cleaning it. It is
normal that the color of the coating changes over the course
of time. This change does not alter its effectiveness in any
way whatsoever.
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• 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 to cool for about 10 minutes after baking
– turn the container upside down. If necessary move the
kneading peg shaft back and forth. Grease the kneading
pegs before baking.
• How do you avoid the forming of holes in the bread
owing to the presence of the kneading pegs
You can remove the kneading pegs with your fingers
covered with flour before leaving the dough to rise for the
last time. Depending on the program the display must still
show a total time of approx. 1:30 hours. If do not wish to do
so, use the hook after baking. If you proceed 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 the amount of flour and adjust the amounts of
the other ingredients. When the bread is ready, it will still
have a large volume.
b) Spread a tablespoon of heated liquefied margarine on
the flour.
• The bread rises and spills over anyway
a) If a V-shaped ditch forms in the middle of the bread,
the flour does not have enough gluten. This means that
the wheat contains too little protein (it happens during
especially 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 is always possible while the kneading
is underway. During this phase small quantities of flour or
liquid can still be added. If the bread must have a particular
aspect after baking, proceed as follows: before the last
rising phase (Depending on the program the display must
still amount to a total time of approx. 1:30 hours.) 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 mixture of potato flour and water on the crust to
give it a glossy finish. This is the last time that the lid can be
opened, otherwise the bread will go down 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 cereals including
wheat. The term “wholemeal” means that the flour was
ground from whole grain and hence it has greater contents
of roughage thus making 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 not contain any gluten and the bread hardly
rises. In order to make it easily digestible a rye wholemeal
bread with leaven is to be made.
The dough will rise only if one part of 550 type flour is added
to every four parts of rye flour without gluten.
• What is the gluten in flour?
The higher the type number, the lower the gluten contents
of the flour are and the less the dough will rise. The highest
quantity of gluten is contained in 550 type flour.
• How many different flour types are there and how are
they used?
a) Corn, rice and potato flour are suitable for people
allergic to gluten or for those who suffer from sprue or
celiac disease. See 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 soil and
requires no fertilizers. Spelt flour is especially suitable
for allergic people. It can be used in all those recipes
described in the operating instructions requiring flour
types 405, 550 or 1050.
c) Millet flour is especially suitable for people suffering
from many allergies. It can be used in all recipes
requiring flour types 405, 550 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 leaven which must be bought in different
quantities follow the producer’s instructions on the package
and adapt the quantity to the amount 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 or kefir instead of water. This is possible
for all the recipes and it is recommended for the fresh-
ness of the bread.
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• Why does the bread made in an oven taste different
from the bread made with the bread baking machine?
It depends on the different degree of humidity: the 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
Smoke
comes out
of the baking
compartment
or of the
vents
The ingredients
stick to the
baking com-
partment or on
the outside of
the baking tin
Pull out the plug and clean
the outside of the baking tin
or the baking compartment
The bread
goes down
in the middle
and is moist
on the bottom
The bread is
left too long
in the tin after
baking and
warming
Take the bread out of the
baking tin before the warming
function is over
It is difficult
to take the
bread out of
the baking tin
The bottom of
the loaf is stuck
to the kneading
peg
Clean the kneading peg and
shafts after the baking. If
necessary, fill the baking tin
with warm water for
30 minutes. Then the
kneading pegs can be easily
removed and cleaned
The ingre-
dients are
not mixed or
the bread is
not baked
correctly
Incorrect pro-
gram setting
Check the selected menu and
the other settings
The START-/
STOPP key
was touched
while the
machine was
working
Do not use the ingredients
and start over again
The ingre-
dients are
not mixed or
the bread is
not baked
correctly
The lid opened
several timers
while the
machine was
working
The lid is to be opened only if
the time left on the display is
more than 1:30 hours. Make
sure that lid was closed well
after being opened
Long blackout
while the
machine was
working
Do not use the ingredients
and start over again
The rotation of
the kneading
pegs is blocked
Check that the kneading pegs
are blocked by grains, etc.
Pull out the baking tin and
check whether the drivers
turn. If this is not the case,
send the appliance to the
customer service
Problem Cause Solution
The appli-
ance does
not start. The
time acoustic
signal goes
off. The dis-
play shows
H:HH
The appliance
is still hot after
the previous
baking proce-
dure
Press the START-/STOPP
button for 10 sec. until
1-3 hours (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 a/b
– or several of these causes
The bread does
not rise at all or
not enough
– no yeast at all or too little a/b
– old or stale yeast d
– liquid too hot c
– the yeast has come into
contact with the liquid
d
– wrong flour type or stale flour d
– too much or not enough liquid a/b/g
– not enough sugar a/b
The dough rises
too much and
spills over the
baking tin
– if the water is too soft the
yeast ferments more
f/k
– too much milk affects the
fermentation of the yeast
c
The bread goes
down
in the middle
– The dough volume is larger
than the tin and the bread
goes down
a/f
– The fermentation is too
short or too fast owing to the
excessive temperature of the
water or the baking chamber
or to the excessive moistness.
c/h/i
– No salt or not enough sugar a/b
– Too much liquid h
Heavy, lumpy
structure
– Too much flour or not enough
liquid
a/b/g
– Not enough yeast or sugar a/b
– Too much fruit, wholemeal or
of one of the other ingredients
b
– Old or stale flour d
The bread is not
baked
in the center
– Too much or not enough
liquid
a/b/g
– Too much humidity, h
– Recipes with moist ingre-
dients, e.g. yogurt
g
Open or coarse
structure or too
many holes
– Too much water g
– No salt b
– Great humidity, water too hot h/i
– Too much liquid c
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Problem Cause Solution
Mushroom-like,
unbaked surface
– Bread volume too big for the
tin
a/f
– Too much flour, especially for
white bread
f
– Too much yeast or not
enough salt
a/b
– Too much sugar a/b
– Sweet ingredients besides the
sugar
b
The slices are
uneven or there
are clumps in
the middle
– Bread not cooled enough (the
vapor has not escaped)
j
Flour deposits
on the bread
crust
– The flour was not worked
well on the sides during the
kneading
g/i
Solutions for the problems
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingre-
dients have been added.
c) Use another liquid or leave it to cool at room temperature.
Add 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. Avoid letting the yeast and
the liquid come into direct contact.
d) Use only fresh and correctly stored ingredients.
e) Reduce the total amount of the ingredients, do not use
more than the specified amount of flour. Reduce all the
ingredients by 1/3.
f) Correct the amount of liquid. If ingredients containing water
are used, the dose of the liquid to be added must be duly
reduced.
g) In case of very humid weather remove 1-2 tablespoons of
water.
h) In case of warm weather do not use the timing function. Use
cold liquids.
i) Take the bread out of the tin immediately after baking and
leave it on the grid to cool for at least 15 minutes before
cutting it.
j) Reduce the amount of yeast or of all the ingredient doses by
1/4.
k) Never grease the tin!
l) Add a tablespoon of wheat gluten to the dough.
Remarks on the Recipes
1. Ingredients
Since each ingredient plays a specific role for the successful
baking of the bread, the measuring is just as important as the
order in which the ingredients are added.
• The most important ingredients like the liquid, flour, salt,
sugar and yeast (either dry or fresh yeast can be used)
affect the successful outcome of the preparation of the
dough and the bread. Always use the right quantities in the
right proportion.
• Use lukewarm ingredients if the dough needs to be prepared
immediately. If 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.
• Sugar can be reduced by 20% to make the crust lighter
and thinner without affecting the successful outcome of the
baking. If you prefer a softer and lighter crust replace the
sugar with honey.
• Gluten which is produced in the flour during the kneading
provides for the structure of the bread. The ideal flour
mixture is composed of 40% wholemeal flour and 60% of
white flour.
• If you wish to add cereals grains, leave them to soak
overnight. Reduce the quantity of flour and the liquid (up to
1/5 less).
• Leaven is indispensable with rye flour. It contains milk and
acetobacteria that make the bread lighter and ferment
thoroughly. You can make your own leaven but it takes time.
For this reason concentrated leaven powder is used in the
recipes below. The powder is sold in 15g packets (for 1 kg of
flour). Follow the instructions given in the recipes (1/2, _ or 1
packet). If less leaven that requested is used the bread will
crumble.
• If leaven powders with a different concentration (100 g
packet for 1 kg of flour) are used, the quantity of flour must
be reduced by 80 kg for a 1 kg of flour.
• Liquid leaven sold in bags is also available and it is suitable
for use. Follow the doses specified on the package. Fill the
measuring beaker with the liquid leaven and top it up with
the other liquid ingredients in the right doses as specified in
the recipe.
• Wheat leaven which often comes dry improves the workabi-
lity of the dough, the freshness and the taste. It is milder that
rye leaven.
• Use either the NORMAL or VOLLKORN program when
baking leavened bread.
• Baking ferment can used to replace the leaven. The only
difference is in the taste. It is fit to be used in the bread
baking machine.
• Wheat bran is added to the dough if you want particularly
light bread rich in roughage. Use one tablespoon for 500 g
of flour and increase the quantity of liquid by _ tablespoon.
• Wheat gluten is a natural additive obtained from wheat
proteins. It makes the bread lighter and more volumino-
us. The bread falls in more rarely and it is more easily
digestible. The effect can be easily appreciated when baking
wholemeal and other bakery products made of home-milled
flour.
• The black malt used in some recipes is dark-roasted barley
malt. It is used to obtain a darker bread crust and soft part
(e.g. brown bread). Rye malt is also suitable but it is not as
dark. You can find this malt in whole food shops.
• Pure 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.
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50
2. Adapting the doses
If the doses need to be increased or reduced, make sure that
the proportions of the original recipe are maintained. To obtain
a perfect result, the basic rules below for the adapting of the
ingredient doses must be following:
• Liquids/flour: the dough ought to be soft (not too soft) and
easy to knead without becoming stringy. A ball can be
obtained by kneading it lightly. This is not the case with
heavy doughs like rye wholemeal or cereal bread. Check
the dough five minutes after the 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.
• Replacing liquids: When using ingredients containing liquids
in a recipe (e.g. curd cheese, yogurt, etc.), the required
amount of liquid must be reduced. When using eggs beat
them in the measuring beaker and fill it with the other
required liquid up to the envisaged amount.
If you are living in a place located at a high altitude (more than
750 m) the dough rises faster. The yeast can be reduced in
these cases by 1/4 to 1/2 of a teaspoon to proportionally reduce
its rising. The same is true of places with particularly soft water.
3. Adding and measuring the ingredients and quantities
• Always put in first the liquid and the yeast at the end. To
avoid that the yeast acts too fast (in particular when using
the timing function), contact between the yeast and the
liquid must be avoided.
• When measuring use the same measuring units, that is to say
use either the measuring spoon supplied with the bread ba-
king machine or a spoon used in your home when the recipes
require doses measured in tablespoons and teaspoons.
• The measures in grams must be weighed precisely.
• For the millimeter indications you can use the supplied measu-
ring beaker which has a graduated scale of 50 to 200 ml.
The abbreviations in the recipes mean:
EL = level tablespoonful (or large measuring spoon)
TL = level teaspoonful (or 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 ingredients. If you wish to add other
ingredients, you can do so in specific programs (see the
“Program Phase Timing” table), when you here the acoustic
signal. If you add the ingredients too early, they will be
crushed during the kneading.
4. Recipes for the BBA 2605 type bread baking machine
The following recipes are for various bread sizes. In some
programs a difference is made in the weights. We recommend
you to use Stufe I (ULTRA SCHNELL I) for a bread loaf of 750 g
and Stufe II (ULTRA SCHNELL II) for a bread loaf between 750
and 1000 g.
Note:
The recipes should be adapted to the respective weight.
5. Bread weights and volumes
• In the following recipes you will find exact indications
regarding the bread weight. You will see that the weight of
pure white bread is less than that of wholemeal bread. This
depends on the fact that white flour raises more and hence
limits need to be posed.
• Despite the precise weight indications there may be slight
differences. 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 wheat reach a large
volume and exceed the container edge after the last rising in
the case of the highest weight class. But the bread does not
spill over. The part of the bread outside the tin is more easily
browned compared to the bread in the tin.
• When the SCHNELL or ULTRA SCHNELL program is
suggested for sweetbreads, you can use the ingredients in
smaller quantities also for the SÜSSES BROT program to
make a lighter bread.
6. Baking results
• The result of the baking depends on the on-site conditions
(soft water – high air humidity – high altitude – consistency
of the ingredients, etc.). Therefore, the recipe indications
are reference points which can be adapted. If one recipe or
another does not go straight the first 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 baking program.
• It 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 Bread Recipes
White Bread
Components
Water or milk 300 ml
Margarine or butter 1 1/2 tbsp
Salt 1 tsp
Sugar 1 tbsp
550 type flour 540 g
Dry yeast 1 packet.
Program „NORMAL“
Nut & Raisin Bread
Components
Water or milk 350 ml
Margarine or butter 1 1/2 tbsp
Salt 1 tsp
Sugar 2 tbsp
405 type flour 540 g
Dry yeast 1 packet
Raisins 100 g
Crushed walnuts 3 tbsp
Program „NORMAL“
Raisins and nuts can be added after the first beep or after the
1st kneading cycle.
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Wholemeal Bread
Components
Water 300 ml
Margarine or butter 1 1/2 tbsp
Eggs 1
Salt 1 tsp
Sugar 2 tsp
1050 type flour 360 g
Wheat wholemeal flour 180 g
Dry yeast 1 packet
Program „VOLLKORNBROT“
If using the timer, do not use eggs, but add more water.
Buttermilk Bread
Components
Buttermilk 300 ml
Margarine or butter 1 1/2 tbsp
Salt 1 tsp
Sugar 2 tsp
1050 type flour 540 g
Dry yeast 1 packet
Program „NORMAL“
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“^
Seven Cereal Bread
Components
Water 300 ml
Margarine or butter 1 1/2 tbsp
Salt 1 tsp
Sugar 2 1/2 tbsp
1150 type flour 240 g
Wholemeal flour 240 g
7-grain flakes 60 g
Dry yeast 1 packet
Program „VOLLKORN“
When using whole grains, soak them in advance
Sunflower Bread
Components
Water 350 ml
Butter 1 tbsp
550 type flour 540 g
Sunflower seeds 5 tbsp
Salt 1 tsp
Sugar 1 tbsp
Dry yeast 1 packet
Program „NORMAL“
Tip: sunflower seeds can be replaced with pumpkin seeds.
Toast the seeds in the pan to give them an intense flavor.
Coarse White Bread
Components
Milk 300 ml
Margarine or butter 2 tbsp
Salt 1 1/2 tsp
Sugar 1 1/2 tsp
1050 type flour 540 g
Dry yeast 1 packet
Program „NORMAL“, „SCHNELL“ or „ULTRA SCHNELL“
Leavened Bread
Components
Dried leaven 50 g
Water 350 ml
Margarine or butter 1 1/2 tbsp
Salt 3 tsp
Sugar 2 tbsp
1150 type flour 180 g
1050 type flour 360 g
Yeast 1/2 packet
Program „NORMAL“
Note:
The recipes should be adapted to the respective weight.
Dough Preparation
French Baguette
Components
Water 300 ml
Honey 1 tbsp
Salt 1 tsp
Sugar 1 tsp
550 type flour 540 g
Dry yeast 1 packet
Program „TEIG“
Divide the dough when ready into 2 – 4 parts, form long loaf
shapes and leave them to rest for 30 – 40 minutes. Make a
series of diagonal cuts on the top surface and put the bread to
bake in the oven.
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Pizza
Components
Water 300 ml
Salt 3/4 tsp
Olive oil 2 tbsp
405 type flour 450 g
Sugar 2 tsp
Dry yeast 1 packet
Program „TEIG“
• Spread the dough, make round forms and leave them to rest
for 10 minutes.
• Spread pizza sauce on the dough and the desired filling.
• Bake for 20 minutes.
Jams
Jam
Components
Fruit 500 g
Preserving sugar “2:1“ 250 g
Lemon juice 1EL
Program „MARMELADE“
• Please stone the fruit beforehand and cut it into small
pieces.
• For this recipe the following fruits are particularly suitable:
strawberries, blackberries, bilberries or a mixture of these
fruits.
• Then fill the marmalade/jam into clean jars, close the lid and
place the jar for approximately 10 minutes upside down on
the lid (to ensure that the lid is subsequently tightly closed!
Orange marmalade
Components
Oranges 400 g
Lemons 100 g
Preserving sugar “2:1“ 250 g
Program „MARMELADE“
• Please peel the fruits and cut them up into small cubes or
strips.
• Then fill the marmalade/jam into clean jars, close the lid and
place the jar for approximately 10 minutes upside down on
the lid (to ensure that the lid is subsequently tightly closed!
Technical Data
Model:………………………………………………………………….BBA 2605
Power supply:……………………………………………………230 V, 50 Hz
Power consumption:……………………………………………………600 W
Protection class:………………………………………………………………… Ι
Filling quantity: ……………………………………………………………2 Litre
(corresponds to approx.1.000 g bread weight)
Net weight: …………………………………………………………………6,0 kg
This device has been tested according to all relevant current
CE guidelines, such as electromagnetic compatibility and low
voltage directives, and has been constructed in accordance with
the latest safety regulations.
Subject to technical changes without prior notice!
Guarantee
The device supplied by our Company is covered by a 24 month
guarantee starting on the date of purchase (receipt).
During the life of the guarantee any fault of the device or its
accessories ascribable to material or manufacturing defects will
be eliminated free of charge by repairing or, at our discretion, by
replacing it. The guarantee services do not entail an extension
of the life of the guarantee nor do they give rise to any right to a
new guarantee!
Proof of the guarantee is provided by the proof of purchase.
Without proof of purchase no free replacement or repair will be
carried out.
If you wish to make a claim under the guarantee please return
the entire machine in the original packaging to your dealer
together with the receipt.
Defects to consumables or parts subject to wearing as well as
cleaning, maintenance or the replacement of said parts are not
covered by the guarantee and hence are to be paid!
The guarantee lapses in case of unauthorized tampering.
After the expiry of the guarantee
After the expiry of the guarantee repairs can be carried by the
competent dealer or repair service against the payment of the
ensuing costs.
Meaning of the “Dustbin” Symbol
Protect our environment: do not dispose of electrical equipment
in the domestic waste.
Please return any electrical equipment that you will no longer
use to the collection points provided for their disposal.
This helps avoid the potential effects of incorrect disposal on the
environment and human health.
This will contribute to the recycling and other forms of reutilisati-
on of electrical and electronic equipment.
Information concerning where the equipment can be disposed of
can be obtained from your local authority.
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6 Кнопка SELECTION – для выбора программ

Описание панели управлений

Вставьте штемпель в правильно установленную розетку 230 Вт/ 50 Гц.

1.Дисплей Обычные установки

Первоначальная установка. Экран показывает, что устройство готово к работе по обычной программе. Появляется «1 3:30». Цифра «1» показывает, какая программа была выбрана, «3:30» — продолжительность программы. Две стрелки дают информацию о выбранной степени румяности корочки и о весе. Устройство первоначально установлено на «большой вес» и «среднюю степень румяности корочки». Во время работы ход программы изображается на экране. По ходу программы цифры установленного времени уменьшаются к 0.

2.START/STOP

Кнопка запускает и выключает программу. После нажатия кнопки цифры начинают мигать. Используйте эту кнопку для остановки программы в любой момент. Держите кнопку нажатой, пока слышите звуковой сигнал. На экране появляется обозначение начала вышеуказанной программы. Другую программу можно выбрать, нажимая на кнопку SELECTION (6).

3. Кнопки установки таймера (TIME)

При помощи таймера можно начать следующие программы: NORMAL (обычная), WHITE BREAD (белый хлеб), SWEETBREAD (сладкий хлеб), DOUGH (тесто), MARMALADE (повидло, джем), CAKE (кексы), SANDWICH (легкий некалорийный хлеб, сэндвич), для другой выпечки. Программы RAPID и ULTRA-RAPID могут быть начаты при помощи таймера.

Часы и минуты, когда начнется подготовка к работе, надо прибавить к длительности программы, плюс один час на остывание (после окончания процесса выпечки). Максимальное время установки 13 часов.

Например: Сейчас 20:30, а хлеб должен быть готов завтра утром к 7:00, т.е. через 10 часов 30 минут. Наберите кнопками установки таймера «10:30», это означает время между настоящим моментом и временем готовности хлеба.

Когда работаете с таймером, не пользуйтесь скоропортящимися продуктами, такими как молоко, яйца, фрукты, йогурт, лук и т.д.

4. Кнопка «Цвет»

Желательный уровень румяности, интенсивности цвета корочки, устанавливается этой кнопкой: LIGHT→MEDIUM→DARK, т.е. светлый →средний→темный.

5.Кнопка «Количество теста»

Дает следующую установку в различных программах: LEVEL I – для малого количества ( уровень 1) LEVEL II – для большого количества (уровень 2)

6.Кнопка «SELECTION»

Выбирайте этой кнопкой одну из имеющихся программ, детально описанных в таблице «Распределение времени» (Program Phase Timing). Используйте программы по следующему назначению:

1.обычная NORMAL – наиболее используемая программа для приготовления белого пшеничного и ржаного хлеба

2.белый хлеб WHITE BREAD – для приготовления особенно светлого низкокалорийного белого хлеба

3.хлеб из непросеянной муки WHOLEMEAL — для приготовления цельного хлеба из непросеянной муки

4.быстрая RAPID – для быстрого приготовления белого пшеничного и ржаного хлеба

5.сладкий хлеб SWEETBREAD – для приготовления сладкого дрожжевого теста

6.ULTRA-RAPID I: для замешивания и выпечки буханок хлеба весом до 750 г

7.ULTRA-RAPID II: для замешивания и выпечки буханок хлеба весом до 1000 г

8.кекс CAKE

9.тесто DOUGH – для приготовления теста

10.подрумянить BAKING

11.повидло MARMELADE – для приготовления повидла, джема

12.сэндвич SANDWICH – для приготовления легкого, малокалорийного хлеба для сэндвичей.