Bread-maker TABLE OF CONTENTS Technical specifications 18 Important safety instructions 19 Your bread-maker 20 Control panel 21 Using the bread-maker 23 Programme functions 24 Before first use 25 Operation 25 Cleaning and care 26 Troubleshooting and questions 26 Recipes 27 Guarantee 32 TECHNICAL SPECIFICATIONS Art.-Nr.: Operating voltage: Power consumption: Baking capacity: Approximate dimensions: Weight: Timer: Programme functions: Accessories: BM 3986 230 V~, 50 Hz 800 W max.
IMPORTANT SAFETY INSTRUCTIONS Before using the bread-maker, please read the following instructions carefully. ● The housing surfaces, steam vents and baking-tin heat up during operation and remain hot for a short while after use: remember not to touch any hot parts of the unit. Be sure to use an oven-cloth or suitable gloves when removing the bread. ● The bread-maker should only be connected to an earthed socket installed in accordance with the regulations.
● In order to comply with safety regulations and to avoid hazards, repairs of electrical appliances must be carried out by qualified personnel, including the replacement of the power cord. If repairs are needed, please send the appliance to one of our customer service departments. The address can be found in the appendix to this manual. ● Keep this instruction manual for future reference. Your bread-maker 1.
Control panel A LCD-display The LCD-display shows the selected programme as well as the remaining programme time. An active programme is indicated by the continuously flashing colon in the time display. Example: In this case, programme 5 (for WHOLEMEAL BREAD) has been selected via the button. The display shows: 5 3:40. The bread weight is shown in the form of a triangular symbol in the upper right part of the display, just beneath the larger bread symbol ( ).
Menu Weight Pre-heating 1 2 3 4 5 Biscuits/Pastry 6 Dough 7 Baking 8 Jam, 9 Sandwich 10 1300 Wholemeal marmalade 750 Short 1300 White/ French bread 750 heating 22 Quick 1300 2:47 heat.), 8 min. w. heating 3:20 2:45 11 Standard 750 40 on/off 37 - 3 22 22 - 5 20 3 17 15 (Motor off – Heating - on/off) 3 3 3,5 3 2 3 - 3 - 3 2 Stirring - 13 2:44 - - 2.
E START/STOP button The button starts or terminates a programme. The continuously flashing colon in the LCD time display indicates that the programme has been activated. Protection against wrong input: Once a programme has been started, all other control buttons will remain blocked until the baking process has finished, or until the button has been pressed for a minimum of 2 seconds. When pressing any control button, wait until the correct input is acknowledged by a beep signal before releasing the button.
Caution - In the event of any smoke coming from the baking compartment, be sure to keep the door firmly closed, but immediately remove the plug from the wall socket. Do not, under any circumstances, try to smother or extinguish smouldering dough with water. Dough may catch fire if it is allowed to rise over the edge of the baking-tin and touch the heating element. It is therefore important to follow the quantity limits given in the recipes.
9 = JAM, MARMALADE Suitable for preparing jam or marmalade. During preparation, make sure the baking-tin is only two thirds full of all the ingredients (approx. 900g), since the mixture may tend to foam up. 10 = SANDWICH Suitable for baking sandwich bread. BEFORE FIRST USE - Insert the plug into a suitable wall socket and switch the appliance on. - Use the button to select programme 8 (BAKING). - Press the button and let the unit heat up for approximately 10 minutes with the lid open.
- Remove the bread from the baking-tin. To loosen the bread, it may be lightly shaken. Should one of the kneading hooks be stuck in the bread, it should be carefully removed using the extractor supplied. Insert the extractor into the opening of the kneading hook and cant it in such a way that it grips the lower end of the hook. Pull the hook carefully from the loaf, preferably with its blade first. To facilitate extracting the blade, a small cut can be made in that part of the loaf.
2 seconds, and remove the baking-tin with the ingredients from the unit. Allow the bread-maker to cool down for about 10 - 20 minutes with the lid open before you attempt to start the programme again. The message EEE on the display indicates a temperature sensor malfunction. In this case, the appliance must be checked by a qualified person. 4. The loaf has risen too high. Reduce the amount or quantity of yeast, water or flour used. 5.
to prevent the dough rising over the edge of the baking-tin and to ensure that the dough is properly and thoroughly kneaded, do not exceed these limits. All ingredients should have normal room temperature. Sugar assists the yeast as a rising agent, and tends to let the crust become darker and thicker. Salt gives a firmer texture to the dough and slows the rising process down.
Seven-grain bread Wheat and rye bread with soy seeds Ingredients: Ingredients: 800g 1600g 3 Ingredients 750g /4 1 pack dry yeast 700 g wholemeal flour 1 250 500 215 11/4 325 13/4 g tsp. 7-grain flakes salt 11/4 13/4 tsp. 1/ 1/ 25 45 ml water WHOLEMEAL MEDIUM 1 4 3 4 460 640 Programme: Browning: Wheat bread Ingredients: 750g 1100g 1 13/4 300 420 200 280 1 1 /2 21/2 21/2 11/2 11/2 21/2 290 450 Programme: Browning: 1120g 13/4 tsp.
Bran bread 3-Pauly flour mix gluten-free for bread, rolls and Ingredients: dough bases Ingredients: 750g 1 1300g 11/4 tsp. dry yeast 1150g 340 1 /4 11/2 525 3 /4 21/2 g cup tbs. wheat flour type 550 wheat bran sugar 2 pack dry yeast 700 30 g g flour mix butter 11/2 21/2 tbs. milk powder 11/2 tsp. salt 1/ 2 2/ tsp. salt 570 ml 11/2 21/2 tbs.
Sourdough bread Commercially available ready-to-bake mixes Various ready-to-bake mixes are commercially available. - Put up to 750g of the ready-to-bake mix and the required amount of dry yeast into the baking-tin. - Add the corresponding quantity of liquid. Ingredients: 740g 1 1050g 11/2 pack dry yeast 250 340 g rye flour 250 1 340 11/2 g tsp. wheat flour type 1050 salt /4 tsp.
- The baking-tin should be thoroughly rinsed immediately after use. Pizza dough Ingredients: 2 tsp. Ingredients dry yeast 400 g wheat flour type 550 2 tsp. salt 1 tsp. sugar 3 230 tbs. ml olive oil water Programme: - DOUGH Once the programme has finished, remove the dough from the baking-tin. Smear a baking tray with olive oil and spread the dough out with a rolling pin. Let the dough rise at room temperature for approximately 30 minutes.
