- 8 - 05/2020
Copyright © 2020, F
CLEANING AND MAINTENANCE
Disconnect the power plug from the power socket and allow the applianc
down before cleaning it.
For cleaning, do not use cleaning pr
could damage the appliance. No part of this appliance is intended for washing in
adishwasher
W
T
the appliance, power cor
liquid.
In the event that it is very difficult to remove the kneading blade from the shaft,
fill the baking container A3 with hot water and allow it to act for appro
minutes.
cloth and wipe it thoroughly dry.
Clean the baking container A3 from inside and out using adampened cloth. In order
not to damage the non-stick layer
with an abrasive effect. A3 must be completely dry before
being placed into the breadmaker
Tip:
After cleaning, coat the kneading blade including the hole in the middle with
cooking fat that can be heated.
Clean the lid A2 from inside and out using adampened cloth.
so that it is thoroughly dry.
Attention:
Brown stains may appear on the inner surface of the lid A2 and
on the ventilation openings.
ingredients, which exited t
have no damaging effect on the material of the breadmaker or on
the quality of the baked bread. Simply remove these stains with
adampened cloth.
The surface of the baking container A3 may suffer discolouration
after extended use. T
the breadmaker or the quality of the bread.
Storage
When not using the appliance for an extended period of time, disconnect the power
plug from the power socket, allow the appliance t
to the instructions provided above.
Before storing it, check that the appliance and all its accessories ar
clean and dry.
Store the appliance in a dr
extreme temperatures and out of children'sr
INGREDIENTS FOR PREP
1. Bread flour
Bread flour has a large gluten content (therefor
flour containing a
retain the size of the bread without collapsing in on itself
gluten content than plain flour
is the most important ingredient when baking bread.
2. 2) Plain flour
Plain flour is made b
suitable for quickly baking bread or cakes.
3. Wholemeal flour
Wholemeal flour is made by milling wheat and contains wheat bran and gluten.
Wholemeal flour is heavier and more nutritious than plain flour
wholemeal flour is usually smaller in size.
wholemeal flour and bread flour in order to achieve the best possible results
4. Rye flour
Rye flour is intended primarily for baking dark breads. It contains alarge amount of
mineral compounds. It has less gluten than wheat flour and, theref
used in combination with wheat flour
5. Flour with baking powder (self-raising flour)
Flour with baking powder is especially suitable for making cakes.
6. Corn flour and oatmeal
Corn flour and oatmeal are made by milling corn and oats. Both are adjunct baking
ingredients and are used to impro
7. Sugar
Sugar is avery important ingredient for achieving asweet taste and bread colour
White sugar helps the fermentation process
8. Y
Yeast activates the f
dioxide, which helps the bread to incr
fibres.
1 teaspoon of active dry yeast = 3/4 teaspoon of instant yeast
1.5 teaspoons of active dry yeast = 1 teaspoon of instant yeast
2 teaspoons of active dry yeast = 1.5 teaspoons of instant yeast
Y
its use-by date before using it. Quickly put it back in the refrigerator after every use.
Tip:
Following the pr
fresh and active, or not.
1.
2.
teaspoons of yeast.
3.
mixture.
4.
is not active.
9. Salt
Salt is essential for improving the aroma of the bread and crust colour
slows down rising.
10. Eggs
Eggs may improv
larger
remove the shells and mix it together evenly
11.
F
refrigerator
evenly
12. Baking powder
Baking powder is used primarily for leavening when baking bread and cakes in the
Ultra F
that creates bubbles and makes the bread structure finer
13. Baking soda
The same applies as for baking powder
baking powder
14.
Wa
suitable water temperature is 20–25°C. Nevertheless, for leavening in acceler
programs, water should ha
for by milk or water mix
of the bread and create abetter crust colour
Note:
Various types of flour look similar
or the absorption ability of various types of flour differ substantially
depending on the growing region, gr
and shelf life. F
on the market, test the taste and compare the results – then select the
flour that, based on your experience and taste pref
best results.
WEIGHING INGREDIENTS
Correctly weighing ingredients is very important when making bread. W
recommend that you use the supplied measuring cup A8 and measuring spoon A9 .
1. Liquids
We recommend that you measur
measuring cup A8 . After pouring it in, check the level of the liquid at eye level.
When using the measuring cup A8 to measure oil or other similar liquids,
thoroughly clean the measuring cup A8 before using it again.
2. Loose ingredients
Put loose ingredients into the measuring cup A8 using a
measuring cup A8 is full, level it using aknife. Do not tamp loose ingredients into
the measuring cup A8 , the extra amount could negatively affect the balance of the
ingredients in the recipe. F
measuring spoon A9 , especially when measuring out smaller amounts.
3. Order of ingredients
The order of the ingredients is very important for correct breadmaking. It generally
applies that the liquids, eggs, salt and dried milk, etc. are added in first.
loose ingredients such as flour
is added last.
with the salt.
TROUBLESHOOTING GUIDE
Problem Cause Solution
Smoke coming out
the vents while
baking.
Certain ingredients are
stuck on the bottom
heating element or have
come close to it. Upon first
use, it may be caused by
oil residues on the heating
element.
Disconnect the breadmaker from the power grid, allo
it to cool down, and clean the heating element.
The bread centre
is collapsing.
The bread remained in
the breadmaker in the
KEEP W
too long.
Do not leave the bread in the breadmaker until the v
end of the KEEP W
It is very difficult
to remove the
bread.
The kneading blade is
stuck in the loaf.
Move the shaft to release the loaf from the baking
container A3 . A3 and
the kneading blade according to the instructions in
chapter Cleaning and maintenance.
