Manual breadbaker_MD10259 AUS.fm Seite 1 Mittwoch, 2.

Februar 2005 5:33 17

TABLE OF CONTENTS

SAFETY INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
About these instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
General information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Setting the unit up safely . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Power connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Handling the bread machine safely . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Never undertake your own repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
CLEANING, STORAGE, DISPOSAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
SUMMARY OF SETTINGS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Operating panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Before first use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Preparing the dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Making settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Start program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Notes on the baking process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
End of program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Remove baked goods from the appliance . . . . . . . . . . . . . . . . . . . . . . . . . 12
Other baking processes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
PROGRAM SEQUENCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
RECIPE EXAMPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

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SAFETY INSTRUCTIONS

About these instructions

• Please read these operating instructions thoroughly and follow them and the safety notes
in particular before using the appliance for the first time!
• Anything done to or with this appliance may only be undertaken as described in the
operating instructions.
• If you pass on the appliance it is essential that you also provide the operating
instructions!

General information
• The appliance is not intended for use by young children or infirm persons without
supervision.
• This appliance is only designed for household use and is not suitable for commercial
purposes. The appliance may not be used outside.

Setting the unit up safely

• Place the appliance on a heat-resistant, sturdy, level surface.
• Never place the appliance on the edge of a table - it could tip over and fall.
• The appliance must be placed at least 10 cm away from the wall and from other units (to
the back and sides). Do not cover the air vents.
• Do not set up the appliance near easily flammable materials (curtains,
curtains, paper, etc.). There is a risk of fire.
• Do not place the appliance directly next to a gas or electric stove or next to
another hot oven.
• Never set up the appliance over a hotplate or other heat-generating appliance (grill, deep
fat fryer); not even if an extraction fan is installed above it.
• Do not permit moisture to penetrate the casing. There is a risk of electric
shock.
• Do not use the appliance outside.

Power connection
• Only connect the appliance to a 240V ~ 50 Hz power socket that is easy to reach and is
close to the place where you have set up the appliance. The power socket must be freely
accessible so that you can unplug the appliance quickly if necessary.

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Handling the bread machine safely

General instructions
• Never leave the appliance unattended during operation.
• Never use the appliance if it has been damaged or if the mains cable or plug show signs
of damage.
• Never touch the appliance, mains cable or plug with wet hands. There is a
risk of electric shock.
• Never immerse the appliance, the mains cable or the plug in water or other
liquids.
Mains cable
• The mains cable must not be wrapped around the appliance during use. It must not touch
any hot surfaces. This could damage it.
• Do not kink or pinch the mains cable.
• Always remove the mains cable from the mains socket by holding the plug - do not pull
the cable itself.
• Before unplugging the mains cable, switch off the appliance.
Appliance
• The viewing window and the dough container will become very hot when
in use. Use oven gloves when removing the dough container.
• Do not move the appliance when in use.
• Do not use the dough container as storage for other objects.
• Only operate the appliance when the dough container is filled. Operation
without dough can result in overheating.
• Take the dough container out of the appliance when you fill it to avoid dirtying the baking
chamber.
• Use only the original accessories.

Never undertake your own repairs

• If the plug, cable or appliance is damaged, immediately remove the plug from the power
supply.
• In order to reduce the risks, a damaged mains cable must be replaced by a special mains
cable that can be obtained from the manufacturer or customer services.
• Never try to open and/or repair the appliance yourself. There is a risk of electric
shock. If there is a defect contact contact MEDION Help Desk at 1300 884 987.

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CLEANING, STORAGE, DISPOSAL

Cleaning
Pull the plug from the socket and the appliance and allow it to cool down completely.
Never immerse the appliance in water or other liquid (risk of electrical shock).
The dough container and accessories (measuring cup, measuring spoon, dough hooks and
wooden spatula) are not suitable for dishwashers. They can be washed in water with washing
up liquid. The casing can be wiped with a slightly moist cloth.
Do not use any sharp or abrasive cleaning solutions or products that could create scratches.
Never use steel wool, petrol, thinners or cleaning materials that contain alcohol.
The heating element must not come into contact with water! Therefore if required wipe the
heating element with a dry cloth.
Allow the appliance to dry completely before using it again.

Storage
Before storing the appliance pull the plug out of the mains socket.
Before placing the appliance in a cupboard, make sure it is completely cool and dry.

Disposal
Packaging
Your breadmaker is wrapped in packaging to protect it against transportation damage.
Packaging is raw material and can be reused or added to the recycling system.
Appliance
At the end of its life, the breadmaker must not be disposed of in household garbage. Seek
the advice of your local authority on correct, environmentally-friendly disposal.

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SUMMARY OF SETTINGS

Operating panel

1 Display
The default display appears when you switch the bread maker
on.
"MENU 1": Basic" program
"TIMER: 3:25" (Normal baking time for Program 1);
Loaf size: 1,135 g;
Browning level: "Medium".
Program phases
During baking the display shows an arrow to
indicate the current baking phase (in the
example below the timer is active). Please refer
to the table in the “PROGRAM SEQUENCES”
on page 13 chapter for the length of the
phases.
2 Menu
Using the "Menu" key you can select one of the ten programs in the program list on the left
side.

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3 Loaf size
You can select three loaf sizes for the bread maker programs 1-4:
"750 g, "1,000 g and "1,135 g. The indicator on the display shows the selected size, and
the baking time is altered as required.
4 Colour
For programs 1-3 you can choose betwee three browning levels"Light", "Medium" and
"Dark". The mark on the display indicates the selected browning level.
"RAPID" setting: You can use the same key to select a fast setting for programs 1-3. When
you choose this setting the baking time is reduced by around 1 hour by reducing the rising
period. This setting is recommended to avoid long rising times.
5 Start/Stop
This key starts and stops the program.
6 Power
The indicator lights up red when the bread maker is switched on.
7 TIMER
You can set the timer for when the selected program should start. This is possible for programs
1-4 and 8. Each time you press the or keys the timer is adjusted up or down by
10 minutes. The maximum time delay is 14 hours and 58 minutes.
8 Program list
Available programs (refer to next chapter).

Programs
1 Basic
Basic program for normal bread dough.
2 French
Program for breads made of white, protein-enhanced flour in the French style and light breads
with a crispy crust.
3 Wholemeal
Program for dough containing a larger portion of wholemeal wheat, rye, oatmeal or bran.
This program includes a delay in which the coarse ingredients can soak. These breads are
usually smaller and more compact.
4 Sweet
Program for pastry, cake, sweet bread or for bread dough that contains additional sugar,
raisins or chocolate.

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5 Super Rapid
The program shortens the baking time by approx. 1 hour and 20 minutes by removing the
second rising time and rest periods. This makes the bread somewhat more compact and firm.
Please note that the added water must be heated to 30-35° C. Double the amount of yeast.
6 Dough
Use this program to produce yeast dough for rolls, twists or pizza bases. The dough is heated
so that it can rise, but not baked. After kneading you can form the dough as usual and bake
it in a normal baking oven.
7 Pasta
This program only kneads the dough; the baking phase is omitted. You can knead other
doughs apart from pasta with this setting. No more than 800 ml of basic ingredients should
be used for this setting.
8 Buttermilk
Program for breads with added yoghurt or buttermilk (up to 1,000g).
9 Jam
Program for processing fresh fruits. Do not exceed the specified amounts, since the jam could
boil over and contaminate the baking chamber and the heating coils.
10 Bake
This program bakes pre-baked dough (e.g. if bread is not completely baked). The basic
setting is one hour. You can stop the second baking procedure any time by pressing the
STOP button.

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OPERATION

Before first use

• Remove all packing materials.
• Check the appliance for visible damage. Do not use the appliance if there is damage of
any kind.
• Remove any protective sheets attached to the casing.
• Before using for the first time, wash the dough container, the dough hooks and the casing
of the breadmaker with a clean, moist cloth. Do not use any strong detergents.
• Carefully dry the cleaned parts.

Please observe the advice on Pages 2 and 3 regarding setting up the

appliance safely.

Heating for the first time

Before using for the first time let the appliance heat up with the baking container inserted and
the window open for around 5 minutes.

For first operation, please note:

As preparation it is necessary to lightly grease a few parts of the appliance.
This will cause it to smell slightly during initial operation. This smell is normal
and is not a sign of a malfunctioning appliance. Ensure there is adequate
ventilation.

Preparing the dough

• All liquids should be at room temperature. The ideal temperature for normal programs is
between approx. 18 °C and 23 °C.

Only use dry yeast for making the dough. In certain circumstances, fresh yeast will not yield
a good result.

• If you bake with rye flour, consider that this flour only rises a little. For this reason, the
flour should contain a maximum of seven parts rye and at least three parts wheat flour.
• If you live at a higher altitude (above 900 m sea level) or use very soft water, the
fermenting process of the yeast is increased and the dough will rise higher. In this case,
decrease the amount of yeast by approx. one fourth of the specified amount.
Please consider local deviations of the ingredients stated with the following recipe as the
consistency and quality of e. g. flour might differ locally.

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Measuring ingredients
Measure the ingredients precisely. Adhere exactly to the quantities specified in the basic
recipe.

Use the measuring cup and measuring spoon supplied to measure the ingredients. Do not
heap the ingredients on the measuring spoon; smooth out the ingredients so that they are level
with the edge to avoid using more than specified.
Do not use more than the following quantities of ingredients:
• 500 g dry ingredients (baking mixture) and approx. 300 ml liquid for normal and light
types of bread.
• 660 g dry ingredients (baking mixture) and approx. 440 ml liquid for loaves.
Ingredient order
• Add the dough ingredients to the dough container as follows: First the liquids, then the
flour. Distribute sugar and salt around the edge of the flour. Make a small hollow in the
flour for the dry yeast.
The ingredients will only be mixed properly if they are added in this order.
• Please note that the yeast must not touch the liquid nor the salt.
Cleaning the dough container
• Clean the outside of the dough container before insertion. When filling the ingredients,
make sure that nothing drips into the baking chamber. The heating coils may not touch
the dough!
• Adhere exactly to the specified amounts. In particular do not add larger amounts than
those specified.
Bread that is mostly baked with wholemeal flour or with ingredients such as nuts, bran,
etc., will be heavier and smaller than bread made of white flour.

Operation
1. Insert the clean dough hooks onto the drive shaft in the dough container.
2. Prepare the dough in the dough container.
3. Make sure that the outside of the dough container is clean before insertion.
4. Place the dough container in the brackets in the baking chamber and press down firmly
so that the tensions springs on both sides click into place.
5. Make sure that the ingredients do not drip into the baking chamber and do not touch
the heating coils!
6. Close the lid.

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7. Plug the mains socket in.

8. Switch the appliance to the ON position. The
mains switch is located on the side of the
appliance.
An acoustic signal sounds and the red LED lights
up. The appliance now sets itself to the basic
program and the normal time.

Making settings
Each time a button is pressed, an acoustic signal sounds as confirmation.
Programme selection
Use the MENU key to select the desired program.
Select browning level
Press the COLOUR button repeatedly to select between the LIGHT, MEDIUM and DARK
browning levels. This setting is available for programs 1-3.
For programs 1-3 you can also select the RAPID setting using the COLOUR key at the same
time. This is recommended to avoid long rising times.
The selected browning level and the RAPID program are indicated by an bar at the lower
edge of the display.
Select time delay
You can delay the baking time by up to 14 hours and 58 minutes. This setting is available
for programs 1-4 and 8.
Calculate the desired time until the bread is to be ready. This gives you the time delay that
you wish to set. For example: It is 20.30 and you would like the bread to be ready at 7.00
tomorrow (i.e. in 10 hours and 30 minutes). Set the timer to 10:30.
To set the time press the TIMER or key repeatedly. The counts the baking
time upwards in 10 minute intervals, and the counts down in 10 minute intervals from
14:55. If you keep the button pressed down the time will fast forward.
Do not use the time delay for recipes that use fresh ingredients (such as eggs, fresh milk,
cream, cheese).

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Start program
Press the START/STOP button to start the baking process. The time will count down
backwards.
Add further ingredients
Depending on the selected program, an acoustic signal will sound after 20 to 30 minutes
(after the second kneading phase) to remind you that you may now add further ingredients
(raisins, nuts, etc.).
However, lift the lid up only briefly to prevent the dough from collapsing. Do not press STOP,
otherwise you will stop the baking process!

Notes on the baking process

• The baking settings are maintained if the mains supply is interrupted for a short period
(under 5 minutes) during the time delay or heating period. But if the mains power is
interrupted after the first kneading phase the baking process is stopped completely.
• It is completely normal for the viewing window to cloud over at the beginning of the
baking process. After a while condensation will escape through the vents.
• The appliance may vibrate somewhat noisily during the kneading phase. This does not
mean that the appliance is malfunctioning.
Acoustic signals
Acoustic signals are emitted during the baking process
• For programs 1, 3, 4 and 8 an acoustic signal will sound after the second kneading
phase to remind you that you may now add further ingredients (raisins, nuts, etc.).
• at the end of the baking phase;
• during the heating phase and at the end of the program (several acoustic signals).

CAUTION!
Never cover up the vents!

• This could cause smoke development if the dough rises over the edge of the dough
container and touches the heating element. If smoke emerges from the baking chamber
because dough has dropped onto the heating element, keep the lid closed to avoid the
formation of flames or to extinguish flames that have already formed.
Press the STOPkey and switch the appliance off.
Unplug the mains power supply.
Allow the appliance to cool down completely before cleaning it!

CAUTION!
Never ever extinguish smouldering dough in the appliance with water!

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End of program
Keeping warm and program end
At the end of the set baking time, several acoustic signals will sound and the display will show
0:00.
Keep warm function
For most programs the appliance will automatically switch to the keep warm mode. You can
leave the baked goods in the appliance for up to 60 minutes; they are kept warm by the
circulating air.
However, do not leave the baked goods in the appliance for longer than an hour!
Switch the appliance off using the on/off switch.

Remove baked goods from the appliance

After switching the appliance off using the on/off switch you can
open the lid.
Lift out the dough container using the handle. Use oven gloves when touching the dough
container and handle!
Carefully loosen the bread from the edge of the dough container using a wooden spatula.
Turn over the dough container. Carefully tap the bottom to release the baked goods. Allow
to cool off on a wire rack.
Release dough hooks
If the dough hook gets caught in the baked goods, remove only after the dough has cooled
off. Use the metal hooks supplied for this purpose.
If the dough hooks remain in the dough container and cannot be removed easily, immerse
the container in warm or hot water for up to 30 minutes as necessary.

Other baking processes

Immediately after baking you can start a new baking process. But the
appliance may never be heated to over 40°C. If the appliance is still too
hot, the E 01 message is displayed when you press the STARTkey.
If this occurs press START/STOP until the message disappears, remove the
baking container and let the appliance cool down.

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PROGRAM SEQUENCES

Progr. Crust/ Weight Delay Knead1 Rest Knead2 Rise1 Punch Rise2 Knead Rise3 Bake Total
Rapid time

750 g 48 Min 3:13

1.000 g
Light 53 Min 3:18
1.135 g 60 Min 3:25
750 g 48 Min 3:13
25 Min 49 Min
Medium 1.000 g – 5 Min 5 Min 20 Min 39 Min 10 Sec 15 Sec 53 Min 3:18
50 Sec 45 Sec
1 1.135 g 60 Min 3:25
Basic 750 g 48 Min 3:13
Dark 1.000 g 53 Min 3:18
1.135 g 60 Min 3:25
750 g 48 Min 2:12
8 Min 29 Min
Rapid 1.000 g – 5 Min 5 Min 20 Min 15 Min 10 Sec 10 Sec 53 Min 2:17
50 Sec 50 Sec
1.135 g 60 Min 2:24

750 g 50 Min 3:30

Light
1.000 g 52 Min 3:32
1.135 g 55 Min 3:35
750 g 50 Min 3:30
30 Min 59 Min
Medium 1.000 g – 5 Min 5 Min 20 Min 39 Min 10 Sec 10 Sec 52 Min 3:32
50 Sec 50 Sec
2 1.135 g 55 Min 3:35
French 750 g 50 Min 3:30
Dark 1.000 g 52 Min 3:32
1.135 g 55 Min 3:35
750 g 50 Min 2:30
15 Min 38 Min
schnell 1.000 g – 5 Min 5 Min 20 Min 15 Min 10 Sec 10 Sec 52 Min 2:32
50 Sec 50 Sec
1.135 g 55 Min 2:35

750 g 48 Min 3:43

1.000 g
Light 50 Min 3:45
1.135 g 53 Min 3:48
750 g 48 Min 3:43
25 Min 44 Min
Medium 1.000 g 30 Min 5 Min 5 Min 15 Min 49 Min 10 Sec 10 Sec 50 Min 3:45
3 50 Sec 50 Sec
1.135 g 53 Min 3:48
Whole-
750 g 48 Min 3:43
meal
Dark 1.000 g 50 Min 3:45
1.135 g 53 Min 3:48
750 g 48 Min 2:28
10 Min 34 Min
Rapid 1.000 g 5 Min 5 Min 5 Min 15 Min 24 Min 10 Sec 10 Sec 50 Min 2:30
50 Sec 50 Sec
1.135 53 Min 2:33

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Progr. Crust/ Weight Delay Knead1 Rest Knead2 Rise1 Knead3 Rise2 Knead4 Rise3 Bake Total
Rapid time

750 g 50 Min 3:17

4 25 Min 51 Min
– 1.000 g – 5 Min 5 Min 20 Min 39 Min 10 Sec 5 Sec 55 Min 3:22
Sweet 50 Sec 55 Sec
1.135 g 60 Min 3:27

5 Super
– – – 20 Min 0 0 12 Min 0 0 0 0 48 Min 1:20
Rapid

6 Knead
– – – 5 Min 5 Min 20 Min 60 Min 0 0 0 0 0 1:30
dough

7 Pasta – – – 3 Min 0 11 Min 0 0 0 0 0 0 0:14

8 Butter 25 Min 44 Min

Medium 1.000 g 30 Min 5 Min 10 Min 20 Min 39 Min 10 Sec 10 Sec 60 Min 3:55
milk 50 Sec 50 Sec

9 Jam – – – 5 Min 0 0 0 0 0 0 10 Min 50 Min 1:05

10
– – – 0 0 0 0 0 0 0 0 60 Min 1:00
Bake

Additional optional steps

Timer: You can set a time delay of just under 15 hours for the "1 Basic", "2 French", "3
Wholemeal" and "4 Sweet" programs.
Additional ingredients: After the "Knead2" phase an acoustic signal will remind you to add
such additional ingredients as fruit and nuts.
Keep warm: You can keep the bread warm after baking for up to 1 hour for the "1 Basic",
"2 French", "3 Wholemeal", "4 Sweet", "5 Super Rapid", "8 Butter Milk" and "10 Bake"
programs.

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TROUBLESHOOTING

If the baking result does not have the desired quality, the following overview should help to
find the cause.

Problem Possible cause/solutions

The bread sags in the middle. Liquid - too much and too warm.
(The liquid should be between 21 and 28°C - for fast
baking programs between 30 and 35 °C.)
Too little salt.
Too much yeast.
The humidity or room temperature is too high.
The lid was opened for too long during baking.
The rising period is too long. – Use the COLOUR
button to select the "RAPID" setting.
The bread did not rise enough. Not enough yeast was added.
The yeast was off.
Not enough sugar was added.
Too much salt was added (affects the yeast).
The liquid is too warm.
The yeast came into contact with salt or liquid before
baking.
The bread rises too much. The humidity or room temperature is too high. (If the
ambient conditions cannot be changed, try - as an
experiment - using cooled ingredients and do not use
the time delay.)
Too much yeast.
Liquid - too much or too warm.
Too little flour.
Too little salt.
The bread is too dry and dense. Not enough liquids.
The yeast was off.

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The bread is not done and still Too many additional ingredients, such as nuts, butter,
moist in the centre. dried fruits, syrup, etc., were added.
Too much fruit juice was added.
The bread is too brown. Too much sugar.
Browning level set too high.
The bread is full of holes. The water is too hot.
Too much liquid.
Too much yeast.
The humidity or room temperature is too high.
The bread crust is sticky, or the After finishing baking, the bread remained in the
bread is too wet. appliance far too long. Condensation formed that
could no longer escape and soaked the bread.
Dry and wet ingredients were mixed in the wrong ratio.
(Reduce the liquids or the yeast somewhat, as
necessary.)
The bread forms air bubbles on the Too much yeast. Reduce the amount of yeast.
crust.
The dough is not being kneaded The dough hooks or the dough container were not
even though the motor is running. inserted correctly.
The ingredients were not kneaded The ingredients were added in the wrong order.
smoothly.
The dough was too heavy or too dry.
The dough hooks were not inserted correctly.

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Recipe examples

Notes on preparing dough

• Add the ingredients only in the listed order. This is the only way to properly mix the
ingredients.
Above all, the yeast may not touch the salt nor the liquids.
Measuring ingredients
• Adhere exactly to the specified amounts. Especially do not take larger amounts than
specified.
• Measure the ingredients exactly. Use the supplied measuring cup and measuring spoon
to measure the ingredients.
• Do not heap the ingredients on the measuring spoon; smooth out the ingredients so that it
is level with the edge to avoid using more than specified.
Further notes
Most of the commercial flour types are suitable for making bread with fine flour. When
adding only minor amounts (10 - 20%) of grist or grains, the programs for fine flour should
also be selected. Program 3 can be used to make breads consisting mainly (70 - 95%) of
whole grains. If you would like to make your own recipe with a wholemeal portion, we
recommend trying this program first.
Lukewarm milk or water is recommended as liquid ingredient. If the added liquid is warmer,
then baking can proceed faster. If the liquid is cooler (approx. 20 °C), the bread will be
bigger and fluffier.
Please note that butter and margarine should always be added in a soft or even fluid state.
Bread that is mostly baked with wholemeal flour or with ingredients such as nuts, bran, etc.,
will be heavier and smaller than bread made of white flour.
The yeast must always be dry before being placed on top of the flour.

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Recipes
White bread
Normal bread Fast bread
Milk 300 ml 300 ml
Salt 2 level tsp. (10 g) 2 level tsp. (10 g)
Margarine 50 g 50 g
Wheat flour Type 405 500 g 500 g
Sugar 2 heaped tsp. 2 heaped tsp.
Dry yeast 1 packet 1 packet
or fresh yeast 1/2 cube 1/2 cube

Program 1. Normal 6. Fast

Bread size 750 g 750 g
Colour Rapid Medium

Insert the ingredients into the baking tray in the order stated (dough container).

Sunflower seed bread

Normal bread
Water 350 ml
Sourdough substitute * 50 g
Sunflower seeds 75 g
Dry yeast 1 packet
or fresh yeast 1/2 cube
Salt 2 level tsp (10 g)

Program 1. Normal
Bread size 1.250 g
Colour Rapid

Spiced bread
Normal bread Fast bread
Water 300 ml 300 ml
Sourdough substitute * 70 g 70 g
Dry yeast 1 packet 1 packet
or fresh yeast 1/2 cube 1/2 cube

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Salt 2 level tsp. (10 g) 2 level tsp. (10 g)

Cumin 1 level tsp. 1 level tsp.
Fennel 1 level tsp. 1 level tsp.
Anise 1/2 level tsp. 1/2 level tsp.
Coriander 1 level tsp. 1 level tsp.
Wheat grist 350 g 350 g
Rye grist, fine 150 g 150 g

Program 1. Normal 6. Fast

Bread size 750 g 750 g
Colour Rapid Medium

* Sourdough substitute
100 g Natural yoghurt
100 g Lemon juice
100 g Apple vinegar

Mix the ingredients.

2 cl sourdough substitute (1 schnapps glass) is approx. 20 g.
The sourdough substitute can be stored in the fridge for up to 14 days.

Plum purée without sugar

Ingredients: 680 g plums
Program: Jam
Wash plums, remove pits and cut into bite-size pieces. Add 680 g plum pieces to the dough
container, insert into the baking area and start the jam program. Since the jam is cooked
while being stirred, it thickens even though it does not contain any sugar nor gelling agents.
You can add cinnamon, 1 pinch of cloves or ginger to the plums if desired.

Peach-Raisin Jam, American Style

Ingredients: 340 g ripe peaches with stone removed
340 g sugar
2 Tbsp. raisins
2 whole cloves
1 pinch of ground pepper
Program: Jam
Add all ingredients to the dough container and start the jam program.

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