DeLonghi BDM 755S manual

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  • Brand: DeLonghi
  • Product: Bread Makers
  • Model/name: BDM 755S
  • Filetype: PDF
  • Available languages: French, English

Table of Contents

Page: 0
AUTOMATIC BREAD MAKER
Instruction for use
De'Longhi Appliances
v i a S e i t z , 4 7
31100 Treviso Italia
Page: 1
2
CONTENTS
Using the appliance safely . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Characteristics of the appliance and accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Baking progress indicator . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Menu settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Using the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Dried fruit and nut distributor (certain models only) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Simple steps to bake with the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Baking bread: an art and a science . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Important tips for measuring quantities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
The baking process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
How to use the Delay Bake function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Power failure backup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Practical tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Cleaning and maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Information on the display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
FAQs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
Important information for correct disposal of the product in accordance with EC Directive 2002/96/EC and
Italian Legislative Decree no. 151 of 25 July 2005.
At the end of its working life, the appliance must not be disposed of as urban waste.
It can be taken to a special local authority differentiated waste collection centre or to a dealer
providing this service.
Disposing of a household appliance separately avoids possible negative consequences for the
environment and health deriving from inappropriate disposal and enables the constituent mate-
rials to be recovered to obtain significant savings in energy and resources.
As a reminder of the need to dispose of household appliances separately, the product is
marked with a rubbish bin bearing a cross.
Unlawful disposal of the product by the user is punishable by law.
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USING THE APPLIANCE SAFELY
1. Read all instructions, warnings and labels carefully. Keep these instructions.
2. Remove all "foreign" material from the bread pan.
3. Clean the bread pan and paddle before use.
4. Remove the plastic film from the control panel and all labels.
5. Always plug the appliance into a 230 AC socket
6. Do not rest anything on the power cable. Do not touch the hot surfaces of the appliance. Do not lay or
leave the power cable across transit points or where someone could trip over it. Do not rest the applian-
ce on the edge of a table or bench.
During use
1. This appliance is cold to the touch, but heats up during operation. Keep hands and face away.
2. Do not open the lid or remove the bread pan while the appliance is operating unless specifically indica-
ted in the instructions.
3. Do not place anything on the lid of the appliance. Do not cover the vents.
4. The appliance has a power failure backup which retains the cooking cycle in the memory in the event of
power failure. Prolonged power failure could cause the programme to be cancelled (see page 13 for
complete details).
5. Do not touch and/or try to block moving parts (e.g. the paddle while in operation).
6. Do not place your hand in the bread pan while the appliance is in operation
Where to use the appliance
1. Use on a stable heat resistant surface.
2. Do not use the appliance in direct sunlight or near heat sources such as heaters or ovens.
3. Do not place the bread maker on top of other appliances.
4. Keep the appliance away from children as it becomes hot. In addition, touching the buttons accidentally
during operation may stop the baking process
5. Place the appliance at least 20 cm from the walls or they may be discoloured by the heat.
After use
1. Always turn the appliance off by placing the ON/OFF switch in the "0" position. Unplug from the mains
after use and before cleaning.
2. Use oven gloves to remove the bread pan after baking.
3. Allow the appliance to cool down before cleaning it or putting it away.
4. Read the instructions before cleaning. Do not immerse the appliance or the plug in water. It could lead
to electric shock or damage to the appliance.
5. Do not use sharp or cutting metal objects to clean the bread pan.
6. If the appliance is kept permanently plugged into the mains sockets after use, put the pan back in the
chamber.
Safety precautions
1. To avoid electric shock or injury, use the accessories recommended by the manufacturer only.
2. Do not use the appliance outdoors, for commercial purposes or for uses other than those for which it was
designed.
3. If the power cable is damaged, it must be replaced by the manufacturer, an authorised service centre or
a qualified electrician in order to eliminate all risk. If the appliance is dropped or damaged in any way
do not use it. Take it to the nearest authorised service centre for checking, repair or mechanical or elec-
trical adjustment.
4. Disconnect the appliance by pulling the plug (not the cable).
5. Extensions: the appliance is supplied with a short power cable to reduce the risk of injury caused by beco-
ming entangled in or tripping over a long cable. If you must use an extension, take the utmost care. It
must not hang from the work surface where children could pull it or trip over it accidentally.
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6. Power supply: if the electrical circuit is overloaded, the appliance may not operate correctly. It should the-
refore be connected to a separate electrical circuit from other appliances.
7. For safety reasons and to avoid unqualified people from carrying out maintenance, certain appliances
have a tamper-proof seal. These appliances must be taken to the nearest authorised service centre for
adjustment and repairs if necessary.
8. Do not allow the appliance to be used by persons (including children) with psychological, physical or sen-
sory impairments or with inadequate experience or knowledge, unless closely supervised and instructed
by someone responsible for their safety. Always supervise children. Make sure they do not play with the
appliance.
9. IMPORTANT: Incorrect use (wrong recipe, excessively long baking times) could cause the bread to
overheat and produce smoke or flames. If this occurs, do not open the lid. Unplug from the mains power
supply. Leave the appliance to cool down sufficiently before opening the lid.
10.Materials and accessories coming into contact with food conform to EEC regulation 1935/2004.
This appliance is designed for domestic use only.
Maximum admissible quantities of flour/yeast: 700g flour and 4 g yeast.
CHARACTERISTICS OF THE APPLIANCE AND ACCESSORIES
The appliance is a fully programmable bread maker enabling fresh bread to be cooked easily in just a few
hours.
It has the following additional characteristics:
64 baking and kneading options
Including CLASSICAL, FRENCH, WHOLEMEAL, SWEET, TURBO, PIZZA DOUGH, PASTA DOUGH, GLUTEN
FREE, JAM, OVEN.
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Baking progress indicator
Shows each stage of the bread baking process. See page 6 for further information.
13 hour Delay Bake function
You can wake up in the morning to the smell of hot crusty bread thanks to the 13 hour Delay Bake function.
See page 12 for further information.
Power failure backup
Memorises the programme in the event of power failure or temporary voltage surge.
Once power has been restored, baking will resume from where it was interrupted.
See page 13 for further information.
"Cool touch" casing
Makes the appliance safer during baking, especially in the presence of children.
Viewing window
Enables you to see each stage of the bread baking process.
60 minute keep warm function
Keeps the bread hot for up to an hour after baking.
Automatic dried fruit and nut distributor (certain models only)
Automatically releases the ingredients during the kneading cycle according to the recipes.
See page 9 for further information.
Beep for fruit and nuts (certain models only)
Make your bread making more creative. The appliance emits a beep to tell you when to add fruit and/or
nuts. This avoids them breaking up excessively during kneading.
Removable lid
Can be removed for easy cleaning.
Removable non-stick pan
To remove the bread easily and facilitate cleaning the pan.
CONTROL PANEL
The control panel is designed to make the appliance easy to use. Selection of the required baking program-
me is simple and the large display makes it easy to read the selected menu and time left to complete the pro-
gramme.
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control panel
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Display
The display shows the programme selected from (1) to (12), the CRUST COLOUR and WEIGHT of the loaf.
The display indicates the number of hours and minutes before the end of the cycle (indicated by 0:00).
Menu button
Press the MENU button to select the automatic baking menus from (1) to (12).
The settings are described on page 7.
When the appliance is turned on, the default menu is CLASSICAL.
Crust colour button
Press the "crust colour" button to select the required crust colour: Light, Medium, Dark.
The default setting is Medium .
Weight 500g 700g 1000g
Press the kg button to select the size of the loaf: 500g, 700g or 1000g.
The default setting is 1200g.
Delay/adjustment
Completion of the chosen programme can be delayed for up to 13 hours by pressing the buttons.
button
Starts the selected recipe or the countdown before the Delay Bake function begins. To stop operation or can-
cel the timer setting, hold the button down for a few seconds (the appliance emits a beep).
BAKING PROGRESS INDICATOR
The baking progress indicator displays all phases of the baking cycle by means
of an arrow at the side of the display (see figure).
TIMER:
(available for functions 1 to 4 and 8 only). Shows that the Delay Bake function
has been set.
PRECOOKING:
(available for functions 3 and 8 only). The appliance is preheating the ingredients before the initial kneading
phase begins.
KNEADING:
The bread is in one of the two kneading phases, mixing or punching down.
LEAVENING:
The bread is in one of the three leavening phases, encouraged by the low temperature.
BAKING:
The bread is being baked. This is the final stage of the cycle during which a high temperature is required to
bake the bread.
KEEPING WARM:
This process begins when the bread baking cycle is complete. It keeps the bread warm for up to 60 minutes.
END:
The baking cycle has ended.
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MENU SETTINGS
(1) CLASSICAL
Press the MENU button once,"1" is displayed.
Use this setting to bake traditional white bread.
You can choose three crust colours: Light, Medium or Dark.
The appliance is set by default to make a 1000g loaf with a medium coloured crust.
To select another crust colour, press the "crust colour" button once for darker bread and twice for ligh-
ter bread. To make a loaf weighing other than 1000g, press the kg button until you reach the required size.
(2) FRENCH
Use to make crustier French or Italian style bread. Press the MENU button twice,"2" is displayed.
Use this setting to make bread with a low fat and sugar content.
(3) WHOLEMEAL
Wholemeal bread needs a longer leavening time to compensate for the slower rising of the wholemeal flour.
The baking time for wholemeal bread will therefore be longer and the consistency will be denser.
Press the MENU button three times,"3" is displayed. NB: When WHOLEMEAL is selected, the first kneading
phase does not begin at once.
This is due to a 30-minute Preheat phase included in the cycle to guarantee good results.
(4) SWEET
Use to make bread requiring additional ingredients such as sugar, dried fruit, nuts or chocolate to sweeten
it. Press the MENU button four times,"4" is displayed. To avoid the crust being too dark, the Light crust colour
is recommended.
(5 and 6) TURBO
For quicker baking, the TURBO setting speeds up the whole cycle.
A loaf baked using this setting may be smaller and denser given the shorter leavening time.
You are recommended to use the TURBO function to bake Classical, Wholemeal, Sweet, and French bread.
To use the TURBO setting, place the ingredients in the pan and then place the pan in the appliance. Press the
MENU button five or six times, "5 or 6" is displayed.
(7) GLUTEN FREE
The appliance includes a specific recipe to satisfy the needs of the numerous people allergic to gluten.
As the ingredients for gluten free bread are different, before baking you should read the practical tips in the
Gluten Free instructions in the recipe section. This setting can also be used to make unleavened bread.
Read the instructions for unleavened bread in the Recipes section. Press the MENU button eight times,"7" is
displayed.
(8) PASTA DOUGH
Use this setting to make dough for fresh pasta. When the dough is ready, place the pasta in a machine to
make fettuccine, ravioli and lasagne. Read the instructions for Pasta in the Recipes section.
Press the MENU button eight times,"8" is displayed.
(9) PIZZA DOUGH
This setting can be used to create a variety of doughs for croissants, bread rolls and pizza for baking in a
traditional oven. Read the instructions for Dough in the Recipes section.
Press the MENU button nine times,"9" is displayed.
(10) CAKE
This setting can be used to make your favourite cakes or use cake mixes to enjoy hot home baked cake at
any time.
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Press the MENU button ten times,"10" is displayed.
(11) JAM
Use this setting to make sweet, tasty, fresh jam.
Read the instructions for jam in the Recipes section. Press the MENU button eleven times,"11" is displayed.
(12) OVEN
When OVEN is selected, the appliance cooks like a normal electric oven.
This setting remains in operation for one hour and can be controlled manually by pressing the button
to stop the function at any moment.
Use this setting to complete bread baking if there has been a power failure.
In this case, leave the dough to rise in the pan without electricity until it occupies 3/4 of the pan.
Reconnect to the power supply and select (12) OVEN, then press .
This setting can also be used to increase baking times.
If the bread still looks doughy at the end of the baking cycle or you want to bake it more, just select the OVEN
function and continue baking.
NB: you may have to wait for 10-15 minutes for the appliance to cool down before selecting the OVEN pro-
gramme.
If you try and use the OVEN option before the appliance has cooled down, the error message "E01" is
displayed (see page 24 for further information).
Press the MENU button twelve times,"12" is displayed.
USING THE APPLIANCE
Before using the appliance.
You are recommended to remove the pan (see instructions below) and clean the pan and paddles with a
damp cloth, then dry thoroughly. Do not immerse the pan in water unless strictly necessary. Do not use abra-
sive cleaning products as they could damage the non-stick surface. Do not wash any accessories in a dishwa-
sher.
Removing the pan
Open the lid of the appliance and remove the pan by holding it by the handle and lifting. It is advisable to
remove the pan before adding the ingredients to avoid them coming in contact with the heating element.
Adding the ingredients
You should add the ingredients to the pan in the specified order. All ingredients must be at room temperatu-
re and measured carefully.
Replacing the pan in the chamber
To reposition the pan in the appliance, just place it in the chamber and push downwards until it is correctly
positioned. Leave the handle down towards the side of the pan. Close the lid, plug the appliance into a 230
V AC socket and place the ON/OFF switch on the appliance to "I". NB: when the appliance is plugged in
for the first time, it emits a beep and "menu 1 3:25" is displayed.
Beep for fruit and nuts (certain models only)
Make your bread making more creative. The appliance emits a beep to tell you when to add fruit and/or
nuts. This avoids them breaking up excessively during kneading.
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DRIED FRUIT AND NUT DISTRIBUTOR (certain models only)
The appliance has a dried fruit and nut distributor which automatically releases the dry ingredients into the
dough during the kneading cycle.
This occurs about eight minutes before the end of the second kneading phase and guarantees that the dried
fruit and nuts are not broken up, but remain whole and evenly distributed.
The fruit and nut distributor holds one cup of dry ingredients and is available with all menu settings, althou-
gh its use is recommended only for CLASSICAL (1), FRENCH (2), WHOLEMEAL (3) and SWEET (4).
The fruit and nut distributor is a further feature of the appliance, designed to make it even more convenient
to follow the recipes.
NOTE: do not force the door as this can only be opened automatically by the electronic control.
SIMPLE STEPS TO BAKE WITH THE APPLIANCE
The following instructions are designed to help beginners with every phase of the baking process.
These instructions apply specifically to recipes for bread, dough and pasta (see the Recipes section of these
instructions).
You should weigh all ingredients accurately and use the graduated cup and measure provided.
Phase 1 Add the ingredients
Simply add the ingredients to the pan in the following order:
1. Liquid ingredients
2. Dry ingredients
3. Yeast
For good results, it is important to weigh the ingredients accurately and add them in the correct order.
Phase 2 Select the menu setting
Press the MENU button to make the required selection.
Pressing the MENU button scrolls through the recipes from (1) to (12). The number of the recipe is displayed.
Phase 3 Select crust colour
Press the "crust colour" button to select the required crust colour.
You can choose between Light, Medium or Dark.
If you do not choose a specific crust colour, the appliance will automatically adopt the default of Medium.
Phase 4 Select the weight of the loaf
Press the kg button to select the weight of the loaf: 500g, 700g or 1000g
If you do not choose a specific weight, the appliance will automatically adopt the default of 1000g.
Phase 5 Press
NB: If no selections are made, the appliance will use Menu 1 with a default setting of 1200g and a medium
crust colour.
Press button to start baking with the current settings.
The hours and minutes left before the end of the cycle are displayed.
Phase 6 Hot, fresh, crusty bread
At the end of the baking cycle, the appliance emits a beep and "0:00" is displayed.
The appliance automatically switches to the "Keep Warm" cycle for 60 minutes.
Hot air circulates through the baking chamber, helping reduce condensation.
A red light on the control panel flashes for about 15-20 minutes.
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When it stops, use oven gloves to lift the pan and remove it from the chamber. Leave the bread to cool in the
pan for 10 minutes before removing it. Turn the pan upside down and shake until the bread comes out. If
necessary use a plastic spatula to detach the bread from the sides of the pan. Place the bread to cool on a
wire rack. For optimum consistency and easy slicing, you should leave the bread to cool for 15 minutes.
After using the appliance
Unplug the appliance and leave to cool for 30 minutes before starting another programme.
If the appliance is reused too soon, it may emit a beep and "E:01" is displayed, indicating that it is not cool
enough. Wait for the appliance to cool down then press .
BAKING BREAD: AN ART AND A SCIENCE
Baking bread is both an art and a science. The appliance does most of the work, but there are some things
you need to know about each of the basic ingredients and the bread baking process. The ingredients of clas-
sical bread are the simplest: flour, sugar, salt, liquid (water or milk), possibly a fat (butter or oil) and yeast.
Each of these ingredients has a particular function and gives a particular taste to the end product.
It is therefore important to use the right ingredients in exactly the right proportions to guarantee the best
results.
Yeast
Yeast is genuine "active" microorganism.
Put simply, bread will not rise without yeast. Once moistened with the liquid, fed by the sugar and warmed
to the right level, yeast produces the gases which cause the dough to rise. If the temperature is too low, the
yeast is not activated. If it is too hot, it dies. The appliance takes this into consideration and maintains the
correct temperature in the baking chamber at all times. You should therefore use dry active yeast only,
verifying the "Use by" date of the product because after this, the yeast will not leaven the bread.
You should make a small hollow in the top of the dry mixture for the yeast. This will make sure it is activated
when it comes in contact with the liquid and sugar during kneading.
If you want to use cubes of fresh yeast, use a fork to mash it into the water in the pan.
Flour
You must use a good quality flour before the "Use by" date.
In order for the bread to rise, the flour must have quite a high protein content.
You should therefore use flour suitable for bread making. Unlike white flour, wholemeal flour contains bran
or wheat germ which are heavy and impede leavening. Wholemeal bread therefore tends to be denser and
smaller. You can obtain a larger lighter loaf by using a mixture of wholemeal flour and white flour in whole-
meal bread recipes. It is important to weigh the flour required for each recipe to take account of the air natu-
rally incorporated in the flour. This guarantees perfectly baked bread. You can use packs containing large
quantities of flour, but the result may vary. The consistency and height of the loaf will be variable if the flour
is kept for long periods in inappropriate conditions.
Only buy packs of large quantities of flour if you are baking regularly.
Sugar
Sugar sweetens the bread, makes the crust darker and gives it a softer consistency by feeding the yeast.
You can use equivalent quantities of white or brown sugar, treacle, maple syrup, honey or other sweetener.
You can also use equivalent quantities of artificial sweeteners, but the taste and consistency of the bread will
be different.
Liquids
When the liquids are mixed with the flour protein, they form gluten, necessary to leaven the bread.
The majority of recipes use water, but other liquids can be used such as milk or fruit juices.
You should therefore experiment with the amount of these liquids needed to obtain optimum results as a reci-
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pe containing excessive liquid may cause the bread to collapse during baking, while too little liquid prevents
it from rising. Use liquids at room temperature.
Salt
Used in small quantities, salt makes the bread tasty and controls the action of the yeast.
In excessive quantities, it prevents the bread from rising, so make sure you use the right amount.
You can use any table salt.
Eggs
Eggs are used in some bread recipes. They add liquid, stimulate leavening and improve the nutritional qua-
lities and taste of the bread. They are therefore contained in the sweeter recipes.
Fats
Many types of bread use fats for a stronger taste and to retain moisture.
You can use oil or softened butter in equivalent quantities.
If you do not add fat, the taste and consistency of the bread may be different.
Tips
• Different brands of yeast used with different brands of flour will affect the size and consistency of the
bread.
Try the ingredients to establish the combination which gives the best results.
• It is normal for the height and consistency of the bread to vary even if the same ingredients are used a
number of times.
This variability is usually influenced by natural variations in the wheat protein in the flour.
IMPORTANT TIPS FOR MEASURING QUANTITIES
Each ingredient in the bread has a specific function. It is therefore extremely important to measure the
amounts correctly to obtain the best results.
NB: for optimum results, you should weigh the ingredients on kitchen scales. This is particularly important for
the flour which incorporates air and is required in precise quantities for perfect bread.
Each recipe indicates the quantities.
If you do not have kitchen scales, use the graduated cup (one cup = 135g of flour) and measure provided,
respecting the following instructions.
Dry ingredients
Use the graduated cup or measure provided. Do not use tablespoons or coffee cups. Level the cup or mea-
sure. Pour the flour into the graduated cup without pressing down then level with a flat blade.
Do not push dry ingredients down in the cup.
Liquids
Fill the graduated cup to the level indicated.
Check the quantity in the cup by placing it on a flat surface.
And finally...
Put the liquids into the pan first, followed by the dry ingredients and lastly the yeast.
This guarantees good leavening and even baking of the bread.
THE BAKING PROCESS
Mixing, kneading, leavening and baking... this is the succession of phases performed by the appliance.
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Mixing and kneading
In traditional baking, the baker first mixes, then kneads manually. The appliance performs these operations
automatically.
Leavening
When baking by hand, after mixing, the dough is placed in a warm place for the yeast to ferment and pro-
duce the gas required for the bread to rise.
After mixing the dough, the appliance maintains the optimum temperature for leavening during this phase of
the process. If a dough only cycle has been chosen, the appliance stops at the end of the first leavening phase.
The dough can now be removed and worked to make flatbread, pizza or other creations, before placing it
in the oven for baking.
Punching down
After leavening, the baker usually "punches down" the dough. This eliminates large undesirable air and gas
bubbles performed during leavening and gives the bread a more even appetising consistency. The applian-
ce manages this operation automatically by rotating the paddle the exact number of times required.
Second leavening
After punching down, the bread is leavened again for a variable length of time according to type.
For example, wholemeal bread requires a longer leavening time because the flour contains bran and wheat
germ which hinder the process. The appliance automatically regulates the temperature and time of this
second leavening phase according to the settings.
Baking
The appliance automatically adjusts baking time for a perfect result every time!
Cooling
In normal baking, the baker removes the bread immediately from the pan to prevent the crust from becoming
heavy. To achieve this, the appliance has a "Keep Warm" function which encourages elimination of the hot
air from the baking chamber once the bread is baked.
After removing the bread from the pan, leave it to cool for 15 minutes before slicing.
HOW TO USE THE DELAY BAKE FUNCTION
You can delay baking for up to 13 hours, enabling you to wake up in the morning to the fragrance of fre-
shly baked bread, or go out leaving the appliance in operation.
It is important to make a small hollow in the top of the dry mixture for the yeast. This will make sure it is acti-
vated when it comes in contact with the liquid and sugar during kneading.
NB: do not use the Delay Bake function if the recipe contains perishable ingredients such as milk, eggs or
cheese as they could deteriorate.
Models without automatic distributor: do not use the Delay Bake function for recipes requiring fruit or nuts
to be added at a later stage to prevent them being broken up excessively during kneading.
1. Follow phases 1, 2 and 3 on page 9.
2. Press the button until you reach the number of hours or minutes between the present time and the
time you want the bread to be ready.
3. Press the button to start the cycle. The countdown begins. The bread will be baked and ready by
the end of the number of hours and minutes displayed.
NB: in the event of error or to reset the time, press the button.
Example
Before leaving to go to work at 8.00 a.m., you might want to set the Delay Bake function in order for the
Page: 12
chosen programme to be finished or the bread to be ready when you get home at 6.00 p.m., 10 hours later.
Follow the above instructions, then press the button until 10.00 is displayed. Then press .
This means that the bread or selected programme will be completed in 10 hours time. The appliance begins
the countdown and the selected programme will end at 6.00 p.m. NB: you do not need to take the time neces-
sary to complete the selected programme into consideration. This will be automatically registered by the
appliance when you make the selection.
POWER FAILURE BACKUP
The appliance has a power failure backup which retains the cycle in the memory in the event of power fai-
lure or voltage surge.
This means that if there is a power failure while the bread is baking, the appliance will retain the memory
for at least 10 minutes and will continue the baking process when the electricity comes back on.
This option is available during the Kneading, Baking, Leavening or Delay Bake cycles.
Without this feature, the appliance would reset and the bread baking cycle would stop.
If the power failure lasts more than 10 minutes, you may have to throw away the ingredients and start again.
PRACTICAL TIPS
Order of ingredients
Add the liquid first, then the dry ingredients and finally the yeast.
Fruit and nuts should be added later when the appliance has completed the first kneading phase.
This enables evenly cooked crusty bread to be obtained at any moment.
Freshness
Make sure all ingredients are fresh and use them before the specified "Use by" date.
Unlike supermarket bread, bread baked in the appliance does not contain preservatives and therefore will
not keep for as long.
Do not use perishable ingredients such as milk, eggs or cheese with the Delay Bake function.
Keep dry products in sealed pans to avoid them deteriorating.
Slicing the bread
For best results, leave the bread to cool for at least 10 minutes before slicing.
Place the loaf sideways on and cut with a bread knife using a sawing movement.
Use of an electric bread knife facilitates and standardises this operation.
Freezing the bread
Before freezing fresh bread, leave it to cool down completely and wrap in plastic.
Slice the bread before freezing and use as needed.
Removing the bread from the pan
Just as with a cake, the bread should be allowed to cool slightly before removing it from the pan.
Leave the bread in the pan for about 10 minutes before removing.
To remove the hot pan, use pan handles.
Toppings
During baking, you can add ingredients such as herbs, sesame seeds and pieces of bacon on top of the
bread.
Open the lid, brush the bread with a little milk or egg yolk, then add the topping.
Make sure the ingredients remain inside the pan.
Close the lid and continue baking.
NB: you should do this as rapidly as possible to make sure the bread does not collapse.
13
Page: 13
Crust colour
It is normal for the top of the bread to be lighter than the sides.
Different combinations of ingredients may make the crust more or less brown.
Baking at high altitudes
At an altitude of more than 900 metres, the dough will leaven more rapidly.
When baking at high altitudes, you should therefore perform a number of tests.
Follow the instructions below and note the one which gives you the most satisfactory results:
1. Reduce the quantity of yeast by 25% to avoid excessive leavening.
2. Increase the salt by 25%. The bread will rise more slowly and will be less likely to collapse.
3. Check the dough during mixing. Flour kept at high altitudes tends to be dryer. You can add a few table-
spoons of water to the dough until an even ball is formed.
CLEANING AND MAINTENANCE
IMPORTANT: Before cleaning the appliance, unplug from the mains socket and leave to cool completely.
Cleaning the outside
Clean the outside of the appliance with a damp cloth and polish with a soft dry cloth.
Do not use metal or abrasive pads. They could scratch the outside surface.
Cleaning the non-stick pan
Clean the pan and paddle with a damp cloth and dry thoroughly.
Do not use abrasives or aggressive household cleaning products as they could damage the non-stick surfa-
ce.
Do not immerse the pan in water.
However, if necessary, it can be washed gently with water and washing up liquid using a soft cloth.
NB: to clean the pan more efficiently, remove the inside paddle.
Care of the non-stick pan
Do not use metal implements to remove the ingredients or the bread as they could damage the non-stick sur-
face.
Do not worry if the non-stick surface becomes worn or discoloured over time.
This is caused by the action of steam, moisture, food, acids and the mixture of various ingredients, together
with wear and breakage.
It does not represent a risk and does not compromise operation of the appliance.
Do not wash accessories in a dishwasher.
Do not immerse the appliance in water.
Removing and cleaning the lid
To remove the lid, lift to an angle of about 45° and pull towards you.
Clean the inside and outside of the lid with a damp cloth and dry thoroughly before replacing.
Storing
Make sure the appliance is completely cold and dry before storing with the lid closed. Do not place heavy
objects on the lid.
14
Page: 14
RECIPES
Important:
The moisture content of the ingredients affects the recipes which may therefore need to be modified. For
example, the weight of the flour changes when it absorbs moisture from the air.
Our recipes can therefore be modified slightly in order to improve the results.
Always note the quantities you use in order to modify the recipes as you wish.
Bread baked in this appliance may have a variable flavour, consistency and appearance.
This is quite normal and generally due to the ingredients used.
To avoid disappointment, read the list of recommended ingredients on page 10 before preparing the recipes
in these Instructions.
(1) CLASSICAL
Classical bread method
1. Pour all the liquids into the pan and cover with the flour. All the other ingredients should be placed
separately at the corners and the yeast should be placed in a small hollow in the centre of the flour.
2. Place the pan in the appliance and close the lid.
3. Press the MENU button until you reach programme (1) CLASSICAL.
4. Select the CRUST COLOUR and WEIGHT of the bread then press .
Traditional white bread 500g 700g 1000g
Water 215ml 315ml 415ml
Oil 1 tablespoons 1 tablespoons 2 tablespoons
Flour 520g 600g 680g
Salt 1 teaspoon 1
1
/2 teaspoon 2 tablespoons
Sugar
1
/2 tablespoons 1 tablespoons 1 tablespoons
Dry yeast 1 teaspoon 1
1
/2 teaspoon 1
1
/2 teaspoon
VARIETIES OF CLASSICAL BREAD
Milk bread 500g 700g 1000g
Latte 340ml 375ml 410ml
Oil 1 tablespoons 1
1
/2 tablespoons 1
1
/2 tablespoons
Flour 440g 560g 680g
Salt 1 teaspoon 1
1
/2 teaspoon 1
1
/2 teaspoon
Sugar 2 tablespoons 3 tablespoons 3 tablespoons
Active dry yeast 1 teaspoon 1
1
/2 teaspoon 1
1
/2 teaspoon
Pumpkin bread 500g 700g 1000g
Water 200ml 300ml 400ml
Oil
1
/2 tablespoons 1 tablespoons 2 tablespoons
Flour 440g 520g 600g
Chopped/cooked pumpkin 50g 100g 150g
Grated nutmeg 1 teaspoon 2 tablespoons ni 2 tablespoons
Salt 1 teaspoon 1 teaspoon 1
1
/2 teaspoon
Sugar 1 tablespoons 1 tablespoons 1 tablespoons
Active dry yeast 1 teaspoon 1
1
/2 teaspoon 1
1
/2 teaspoon
15
Page: 15
16
(2) FRENCH
Method
1. Pour all the liquids into the pan and cover with the flour. All the other ingredients should be placed sepa-
rately at the corners and the yeast should be placed in a small dip in the centre of the flour.
2. Place the pan in the appliance and close the lid.
3. Press the MENU button until you reach programme (2) FRENCH.
4. Select the CRUST COLOUR and WEIGHT of the bread then press .
French bread
Water
Oil
Flour
Salt
Sugar
Active dry yeast
500g
230ml
1 tablespoons
360g
1 teaspoon
1 tablespoons
1 teaspoon
700g
290ml
1
1
/2 tablespoons
520g
1 teaspoon
1 tablespoons
1
1
/2 teaspoon
1000g
350ml
2 tablespoons
680g
2 tablespoons
tablespoons
1
3
/4 teaspoon
French bread
Water
Oil
Flour
Yogurt
Lemon juice
Salt
Sugar
Active dry yeast
500g
170ml
1 tablespoons
380g
75g
1 teaspoon
1 teaspoon
1 tablespoons
1 teaspoon
700g
220ml
1 tablespoons
540g
100g
2 tablespoons
1 teaspoon
1 tablespoons
1
1
/2 teaspoon
1000g
270ml
2 tablespoons
700g
125g
1 tablespoons
1
1
/2 tablespoons
2 tablespoons
2 teaspoon
(3) WHOLEMEAL
Wholemeal bread method
1. Pour all the liquids into the pan and cover with the flour. All the other ingredients should be placed sepa-
rately at the corners and the yeast should be placed in a small dip in the centre of the flour.
2. Place the pan in the appliance and close the lid.
3. Press the MENU button until you reach programme (3) WHOLEMEAL.
4. Select the CRUST COLOUR and WEIGHT of the bread then press .
At the beginning of all WHOLEMEAL cycles, the ingredients are preheated for 30 minutes.
During this phase, the paddle does not move.
Wholemeal bread 500g 750g 1000g
Water 220ml 320ml 420ml
Oil 1 tablespoons 1
1
/2 tablespoons 2 tablespoons
Wholemeal flour 380g 540g 700g
Salt 1 teaspoon 1
1
/2 teaspoon 2 tablespoons
Brown sugar 1 tablespoons 1
1
/2 tablespoons 2 tablespoons
Active dry yeast 1 teaspoon 1
1
/2 teaspoon 1
1
/2 teaspoon
Page: 16
17
Chocolate bread
Water
Oil
Flour
Cocoa
Sugar
Salt
Active dry yeast
Add to the automatic distributor
or when you hear the beep:
Pieces of chocolate
500g
200ml
1 tablespoons
440g
1 tablespoons
1 tablespoons
1 teaspoon
1 teaspoon
1
/4 cup
750g
250ml
2 tablespoons
480g
1 tablespoons
2 tablespoons
1
1
/2 teaspoon
2 tablespoons
1
/2 cup
1000g
375ml
2 tablespoons
520g
1
1
/2 tablespoons
3 tablespoons
1
1
/2 tablespoons
2 tablespoons
3
/4 cup
(4) SWEET
For optimum results, always select the Light crust colour to avoid the crust burning.
Method
1. Pour all the liquids into the pan and cover with the flour. All the other ingredients should be placed sepa-
rately at the corners and the yeast should be placed in a small dip in the centre of the flour.
2. Place the pan in the appliance and close the lid.
3. Press the MENU button until you reach programme (4) SWEET.
4. Select the CRUST COLOUR and WEIGHT of the bread then press .
Do not use the Delay Bake function with the SWEET programme as the ingredients are perishable.
Raisin bread
Water
Ground cinnamon (optional)
Oil
Flour
Brown sugar
Salt
Active dry yeast
Add to the automatic distributor
or when you hear the beep:
Raisins and sultanas
500g
200ml
1
/2 tablespoons
1 tablespoons
320g
1 tablespoons
1 teaspoon
1 teaspoon
1
/4 cup
750g
250ml
1 tablespoons
1 tablespoons
480g
2 tablespoons
1
1
/2 teaspoon
2 tablespoons
1
/2 cup
1000g
375ml
2 tablespoons
2 tablespoons
640g
3 tablespoons
2 tablespoons
2 tablespoons
3
/4 cup
(5) TURBO 700 G
Method
1. Pour all the liquids into the pan and cover with the flour. All the other ingredients should be placed
separately at the corners and the yeast should be placed in a small dip in the centre of the flour.
2. Place the pan in the appliance and close the lid.
3. Press the MENU button until you reach programme (5) TURBO.
4. Select the CRUST COLOUR and WEIGHT of the bread then press .
The bread will be cooked in the number of hours indicated. NB: The TURBO function reduces leavening times.
The Turbo function can be used for all classical, wholemeal, sweet or French recipes. The volume will, howe-
ver, be less and the consistency will be denser. When using this option, try using 1/2 a teaspoon more yeast
than in the standard recipes. Note the results so you can reproduce them satisfactorily.
When using this programme, you may need to bake the bread further. In this case, select (12) OVEN to
continue baking.
Page: 17
18
Classical bread
Water
Oil
Flour
Salt
Sugar
Active dry yeast
700g
315ml
1 tablespoons
600g
1
1
/2 teaspoon
1 tablespoon
2 tablespoons
Wholemeal bread
Water
Oil
Wholemeal flour
Salt
Brown sugar
Active dry yeast
700g
320ml
1
1
/2 tablespoons
540g
1
1
/2 teaspoon
1
1
/2 tablespoons
2 tablespoons
Wholegrain bread
Water
Oil
Flour
Wholemeal flour
Mixed grains
Salt
Brown sugar
Active dry yeast
700g
370ml
1
1
/2 tablespoons
320g
220g
1
/2 cup
1 teaspoon
1
1
/2 tablespoons
2 tablespoons
(6) TURBO 1000 g
Metthod
1. Pour all the liquids into the pan and cover with the flour. All the other ingredients should be placed
separately at the corners and the yeast should be placed in a small dip in the centre of the flour.
2. Place the pan in the appliance and close the lid.
3. Press the MENU button until you reach programme (5) TURBO.
4. Select the CRUST COLOUR and WEIGHT of the bread then press .
The bread will be cooked in the number of hours indicated.
NB: The TURBO function reduces leavening times.
The Turbo function can be used for all classical, wholemeal, sweet or French recipes.
The volume will, however, be less and the consistency will be denser.
When using this option, try using 1/2 a teaspoon more yeast than in the standard recipes.
Note the results so you can reproduce them satisfactorily.
Classical bread
Water
Oil
Flour
Salt
Sugar
Active dry yeast
1000g
415ml
2 tablespoons
680g
2 tablespoons
1 tablespoons
2 tablespoons
Page: 18
19
Wholemeal bread
Water
Oil
Wholemeal flour
Salt
Brown sugar
Active dry yeast
1000g
420ml
2 tablespoons
700g
2 tablespoons
2 tablespoons
2 tablespoons
Wholegrain bread
Water
Oil
Flour
Wholemeal flour
Mixed grains
Salt
Brown sugar
Active dry yeast
1000g
470ml
2 tablespoons
320g
380g
3
/4 cup
1
1
/2 teaspoon
2 tablespoons
2 tablespoons
(7) GLUTEN FREE
Baking good quality gluten free bread takes practice and a better understanding of the various ingredients.
To help you bake perfect gluten free bread, below are a number of practical tips and some information on
the ingredients to read before starting.
Practical tips
• For best results, read the instructions for each recipe carefully.
• All our gluten free recipes can be kept well frozen.
• To ensure the ingredients are well mixed, you may need to intervene during the kneading cycle.
When baking the first loaves of bread, check the consistency of the dough for five minutes.
If the dry ingredients are not mixed, use a plastic spatula to scrape the sides of the pan and mix in the
same direction as the paddle.
• Do not use the Delay Bake function when baking gluten free bread as some ingredients are perishable
and could deteriorate.
• Allow the bread to cool completely before slicing.
• It is normal for gluten free bread to be heavier and slightly denser. This bread must be at least 10-12 cm
high and tasty. For lighter bread, reduce the quantity of salt to 1/2 teaspoon.
• Weigh all the ingredients including the water for best results.
• Use metric measurements for all dry ingredients.
• If you use vinegar, do not use malt vinegar.
• Remove the pan from the baking chamber immediately at the end of the baking cycle without leaving it
there for the "Keep Warm" function.
• Leave the bread in the pan for about 7 minutes before placing it on a wire rack to cool.
Flour
• A mix of flours gives the best results and improves crust colour.
• If you use rice flour only, the crust will be very light coloured, irrespective of the baking time.
• You can use fine or coarse white rice flour.
• If you use rice flour on its own, the bread becomes stale more rapidly than a loaf made with a mix of
flours. Adding oil helps keep the bread fresh longer.
Consistency
• The dough will be similar to a thick cake mix. Check for 10-15 minutes during kneading and if the mix-
ture is too thick, add a little water a tablespoon at a time.
• Environmental factors can have a considerable effect on the consistency of the dough.
A change in weather conditions may affect the reaction of the active dry yeast. For example, if you bake
Page: 19
20
bread during a humid rainy day, you may need to reduce the water by 10-20ml in order to achieve the
required dough consistency.
Method
1. Pour all the liquids into the pan and cover with the flour. All the other ingredients should be placed
separately at the corners and the yeast should be placed in a small hollow in the centre of the flour.
2. Place the pan in the appliance and close the lid.
3. Press the MENU button until you reach programme (7) GLUTEN FREE.
4. Choose a dark CRUST COLOUR
5. Select the weight and press .
Pane con Flour senza glutine 700g 1000g
Water 400ml 450ml
Oil 1 tablespoons 2 tablespoons
Flour 450g 500g
Salt 1 teaspoon 2 tablespoons
Sugar
1
/2 tablespoons 1 tablespoons
Dry yeast 1 teaspoon 1 teaspoon
(8) PASTA DOUGH
Method
1. Place all the ingredients in the pan in the order described.
Remove any flour left on the outside of the pan.
2. Place the pan in the appliance and close the lid.
3. Press the MENU button until you reach programme (8) PIZZA DOUGH and press .
Pasta dough
125 ml di water
4 60g eggs
Flour 500g
1
/2 teaspoon salt
NB: if the pasta dough is too sticky, add flour.
Variations
Spinach pasta: add 100g of well-drained spinach to the ingredients in the dough recipe.
Tomato pasta: add 2 tablespoons of tomato concentrate to the ingredients in the dough recipe.
(9) PIZZA DOUGH
Method
1. Pour all the liquids into the pan and cover with the flour. All the other ingredients should be placed sepa-
rately at the corners and the yeast should be placed in a small dip in the centre of the flour.
2. Place the pan in the appliance and close the lid.
3. Press the MENU button until you reach programme (9) PIZZA DOUGH and press .
4. Remove the dough from the pan and follow the instructions for each recipe.
Page: 20
21
Pizza dough
Dough
Water 290 ml
2 tablespoons olive oil
Flour 480g
1
/2 teaspoon salt
1 teaspoon sugar
2
1
/2 teaspoons dry active yeast
1. Remove the dough from the pan completely. Oil two pizza pans. Heat the oven to 180°C.
2. Divide the dough in two and spread it out in the oiled pans. Garnish the pizza to taste and bake for 20
minutes.
Herb flatbread
Dough
Water 230 ml
1 tablespoon olive oil
Flour 480g
1
/2 teaspoon salt
2 tablespoons sugar
1
/2 teaspoon active yeast
Topping
2 tablespoon olive oil
1 teaspoon origano
1 teaspoon chopped basil
1. Remove the dough from the pan completely. Oil the baking tray.
2. Mix all the ingredients, adding a little flour until the dough is elastic. Spread out on the oiled baking tray.
3. Leave to rise for 30 minutes.
4. Pour a little oil on top of the dough, add the herbs and bake in the preheated oven for 30 minutes at
180°C.
Dough
Water 320ml
2 tablespoons oil
520g flour
1 60g egg
3
/4 cup sultanas
1
/2 teaspoon nutmeg
1
/2 teaspoon salt
1
/4 cup Sugar brown
2
1
/2 Teaspoons dry active yeast
1. Remove the dough from the pan completely.
Cover the tray with greaseproof paper.
2. Mix all the ingredients, adding a little flour to make an elastic dough.
Divide the dough into 12 pieces.
Roll up each piece into a ball and place them side by side on the baking tray.
Cover and leave to rise for 30 minutes.
3. Bake the rolls in the preheated oven for 30 minutes at 180°C.
Makes 12 rolls.
Page: 21
22
(10) CAKE
Practical tips for best results
• It is normal for cakes to rise only a half or three quarters above the pan. The consistency must be plea-
sing and light.
• Given the high sugar and fat content of cakes, you should always use the Light Crust setting to prevent
the sides from burning.
NOTE: this programme also gives good results with most cake mixes on the market, even if normally
prepared in round tins.
If you use a cake mix requiring the addition of butter, this should be melted in a bain marie.
• Do not use double quantities of cake mix. The cake will be heavy.
Plum Cake
150ml milk
1 whole egg + 1 yolk
60g melted butter
250g flour
A pinch of salt
12g active dry yeast
100g sugar
40g sweetened cocoa powder
Method
1. Pour all the liquids into the pan and cover with the flour.
All the other ingredients should be placed separately at the corners and the yeast should be placed in a
small hollow in the centre of the flour.
2. Place the pan in the appliance and close the lid.
3. Press the MENU button until you reach programme (10) CAKE and press .
4. After 5 minutes of mixing, with the appliance in operation, open the lid and with the aid of a plastic spa-
tula, scrape the sides of the pan to make sure the ingredients are mixed efficiently.
Close the lid.
Do not use the Delay Bake function to cook plum cake as the rising agent would be activated too soon.
Page: 22
23
(11) JAM
Practical tips for best results
• Use fresh ripe fruit cut into small pieces.
• Do not reduce the quantity of sugar specified. Do not use sugar surrogates.
• Pour the hot jam into sterilised jars (see notes below), leaving a space of about 2 cm at the top.
Seal the jar immediately.
• Label the jars.
Leave to cool at room temperature before placing in the refrigerator.
• A thickening agent is required in all recipes. This contains pectin, a stabiliser essential to give the jam a
gelatinous consistency. You can usually buy thickener in sachets from the supermarket.
• Take care when handling hot jam.
Sterilising the jars
• Remove the labels and inserts inside the lids by soaking in hot water. Wash thoroughly with water and
washing up liquid.
• Put the jars on a tray and place in the oven at 100°C for 20-25 minutes.
Remove from the oven using special pan handles and fill immediately with hot jam.
• Sterilising jars will destroy the germs and kill the bacteria which would otherwise cause the jam to dete-
riorate. You can therefore enjoy homemade jam all year round.
Method
1. Place all the ingredients in the pan in the order described.
2. Place the pan in the appliance and close the lid.
3. Press the MENU button until you reach programme (11) JAM and press .
4. Mix for 5 minutes, open the lid and scrape the sides of the pan with a plastic spatula.
NB: it is normal for excess steam to escape from the vent during cooking.
Leave the lid closed until cooking is complete.
Apricot jam
500g fresh apricots, stoned and cut into small pieces
100g sugar
2 tablespoons lemon juice
2 tablespoons water
3 tablespoons thickener
Peach and cardamom jam
500 g fresh peaches cut into small pieces
100g sugar
2 tablespoons lemon juice
1
/2 teaspoon crushed cardamom seeds
2 tablespoons water
3 tablespoons thickener
Traditional marmalade
500g oranges divided in half and cut into thin slices
100g sugar
2 tablespoons lemon juice
3 tablespoons thickener
Page: 23
24
INFORMATION ON THE DISPLAY
The display indicates any problems with the appliance.The appliance must be installed indoors in a room
without draughts and away from sources of heat and direct sunlight.
DISPLAY PROBLEM SOLUZIONE
“E:01” flashing Baking chamber too hot
to start another cycle
NB: after baking a loaf, you should let the appliance cool down to room temperature as at higher tempera-
tures the bread rises less due to the sensitivity of the active dry yeast.
You hear a beep:
When the appliance is turned on A long beep
When a menu setting is selected A short beep
At the start of a baking cycle One long beep
At the end of a baking process Short and long beeps
“EEE”or similar flashing Electronic control malfunction Reset the appliance as follows:
• Unplug from the mains socket.
• Hold the MENU button down.
• Plug in again and release the
MENU button. The appliance
performs a control cycle.
At the end, the original setting is
displayed.
If this is not the case, contact
Customer Services.
Open the lid and remove the pan to
cool the chamber. When the message
has disappeared from the control
panel, put the pan back in the baking
chamber and press again.
Page: 24
has been
pressed after the start
25
CHECK THE FOLLOWING:
button not pressed
button not pressed
Lid opened a number of times
during the operation or left open
Incorrect programme
selection
Incorrect function selection
(namely KNEADING)
Control
panel
Bread left in the pan too long after
baking
Bread sliced immediately after
baking (without time for the steam
to be vented)
Water added after kneading the
flour
Electrical fault
APPLIANCE FAULTS
LED
not
on
Ingredients
not
mixed
Bread
baking
times
too
long
The
bread
sags
at
the
sides
and
the
bottom
is
moist
Crust
not
dark
enou-
gh
Crust
brown
and
sticky,
raw
or
not
cooked
in
the
middle.
Sides
brown
but
base
covered
in
flour
Slicing
irregular
and
bread
sticky




 






TROUBLESHOOTING

  

Page: 25
26
CHECK THE FOLLOWING:
Not enough
Incorrect
amounts
BAKING RESULTS
Excessively
dense
consistency
Not
cooked
in
the
centre
Rough
uneven
consi-
stency
Collapse
Excessive
rising
Insufficient
rising
Flour
on
the
top
Crust
too
dark
Sides
browned
and
covered
with
flour,
centre
sticky
and
raw

Not enough
Not enough
Too much
Too much
Too much
Omitted
Too much
Omitted
FLOUR
ACTIVE DRY
YEAST
WATER OR
LIQUID
SUGAR
SALT
Stale or generic brand
Active dry yeast too old
Wrong type of active dry
yeast
Hot water has been used instead
of water at room temperature
FLOUR
ACTIVE
DRY
YEAST
 
 




    

  
  











 
Flour with powdered active
dry yeast
Page: 26
FAQ
Why must the quantity of flour and water in the recipes be varied so often?
The characteristics of the flour vary from season to season, according to storage or the humidity of the air.
Flour absorbs moisture and so the quantity changes according to exposure to different conditions.
Check the quantity after kneading for 10 minutes. If it appears "gluey", add flour a tablespoon at a time.
If the dough is too dry or too solid, add water a teaspoon at a time.
Well balanced bread dough should have an even elastic appearance and be soft to the touch.
Can I use the Turbo function for all recipes?
The Turbo function can be used for all classical, wholemeal, sweet or French recipes.
However, the loaf will be smaller and denser and therefore not of optimum quality.
When using this function, try increasing the quantity of active dry yeast by 1
/4 to 1
/2 a teaspoon in the stan-
dard recipe. When you get satisfactory results, make a note for when you use the Turbo function again.
And if I don't have kitchen scales?
For best results, you should weigh the flour (1 cup = 135g). However, you can make tasty homemade bread
without scales following the quantities given in the instructions.
Can I accelerate the start of programme (12) Oven?
No. The built-in thermostat prevents the appliance from overheating.
The appliance must cool down for about ten minutes before you can start using the Oven function.
How can I make classical bread more nourishing?
You can modify any recipe in these Instructions by using 50/50, 1
/2 white flour and 1
/2 wholemeal flour.
This adds more fibre to classical bread and makes wholemeal bread lighter.
Check the dough after 10 minutes and adjust the quantity of water as necessary.
When you get satisfactory results, make a note.
The children like honey. Can I use it instead of sugar?
You can use the same quantities of honey, treacle or brown sugar instead of white sugar.
The use of artificial sweeteners in bread recipes is not recommended.
Can I make salt-free bread?
Salt plays an important role in bread baking. It controls fermentation of the active dry yeast and affects the
structure of the bread by reinforcing the gluten. Omitting salt from the recipes is not recommended.
Without salt, the shape, colour and soft part of the bread will be different and it will not keep as well.
Must I leave the bread inside the appliance to keep warm?
No. This function circulates the hot air for the period indicated to retain the crustiness and shape of the just-
cooked loaf. You can take the bread out of the appliance at any moment after baking.
Sometimes the bread does not rise, why?
Perhaps simply because you have forgotten the active dry yeast.
Or because the active dry yeast is past the "Use by" date or has not fermented.
Other causes could be the wrong amounts of ingredients or the use of hot water.
Fresh ingredients and correct measuring techniques are essential for successful bread baking.
Can I always use the Delay Bake function?
The Delay Bake function can be set to have bread ready up to 13 hours afterwards.
If you set the function before going to work or to bed, you will have hot fresh bread when you want it.
Don't forget that some recipes are unsuitable for the Delay Bake function because they contain perishable
ingredients which could deteriorate such as milk, eggs, yoghurt, cheese or meat.
27

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