Questions About The Appliance And Its Handling - Unold Backmeister 8610 Bedienungsanleitung

Questions about the appliance and its handling

The bread sticks in the pan after baking.
Grease the kneading blade with heat resisting oil. Fill some heat resisting margarine into the hole of
the kneader before placing it into the bread pan (no light products!). Allow the bread to cool off for
some minutes in the pan, then stand the pan on its head an waggle the vanes (kneader connection)
slightly.
How can the holes in bread be avoided?
Remove the kneader with floured fingers before the last rising (see timing table). Use an egg timer,
if necessary.
The dough overflows during rising.
This may be the case when wheat flour is used, which rises more due to the higher gluten portion.
Reduce the flour quantity and adapt the other ingredients. The bread will nevertheless have a great
volume.
The bread rises, bus sinks in the baking phase.
c) if a V-form channel appears in the bread flour gluten is missing, i.e. the flour contains too
little protein (occurs in rainy summers), or the flour is damp.
Help: Add 1 teaspoon of wheat gluten to the dough.
d) if the bread sinks in the middle like a funnel this may be due to
a too high water temperature,
-
too much water,
-
missing flour gluten,
-
too much yeast.
-
The bread surface is not brown enough.
Mix 1 egg yolk with 1 teaspoon of cream and brush the dough with this mixture after the last
kneading.
When can the lid be opened during the program?
Basically whenever the dough is kneading. During this phase small quantities of flour or liquid or
seeds can be added.
If the bread has to have a particular appearance after baking, open the lid after the last kneading
(see timing table) and make a cut into the crust with a sharp prewarmed knife, distribute seeds on
the top pr spread a potato-flour/water mixture on the crust, so that it shines after baking. Do not
open the lid in a later stages, as the bread will sink.
What do the type figures mean?
The lower the figure, the less roughage is contained in the flour and the lighter it is and more it rises
because it contains a higher portion of gluten. As the types vary from country to country, please see
the schedule below (only available for German speaking countries):
Wheat flour, type
Rye flour, type
Germany Austria
405 480
550 780
1050 1600
1600 1700
815 500
997 960
1150 960
1740 2500
Switzerland
400
550
1100
1900
720
1100
1100
1900
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