Questions And Answer Concerning The Use Of The Breadmaker - Unold Backmeister MULTI 68211 Bedienungsanleitung

LOcaTION
Place the appliance always in a room with a minimum temperature of
18°C and a maximum temperature of approx. 34°C. If the room tempe-
rature is too low, the yeast does not rise properly. If the room tempera-
ture is too hight, the ingredients may perish.
INsErTING THE BrEad PaN
Hold the recipient with both hands at the edge and place it in the middle
of the baking chamber. Turn the recipient clockwise until it clicks into
place.
When you bake bread, we recommend to fill the hole of the kneading
blade with heat resisting margarine in order to avoid the dough pene-
trating into the hole and sticking after baking. For the preparation of
yoghurt this is not necessary. Then place the kneading blade on the
shaft.
POUrING IN THE INGrEdIENTs
The ingredients must be poured into the pan in the order described in
the recipe.
In case of very heavy dough, e.g. with a high rye portion, we recom-
mend to fill in first the liquid, then the flour and other ingredients and
finally the yeast to ensure better kneading results. When using the time
preset function, it must be ensured that no contact between the water
and the yeast takes place before the program is started.
sELEcTING THE PrOGraMME
Close the lid of the bread maker and put he plug into the power socket.
If no recipient has been inserted, the display shows the adjacent war-
ning. Please check if the recipient has been correctly inserted and has
clicked into place.
With the button FUNKTION/FUNCTION you select first the function
mode BROT/BREAD , then you select the desired programme with
the button MENÜ .
Now choose the bread size wuith the button STUFE and the browning
degree with the button TEMPERATUR .
Please bear in mind that die bread size and browning degree cannot be
modified in all programmes.
If desired you can now preset the starting time with the function button
ZEITWAHL .
Finally press the button START/STOP . After that a correction is not
possible.

QUEsTIONs aNd aNsWEr cONcErNING THE UsE OF THE BrEadMaKEr

The bread sticks in the pan after baking
Allow the bread to cool off for approx. 10 minutes. Stand the pan on its
head - if appropriate, lightly waggle the wing screw (kneader connec-
tion) at the underside of the bread pan. Before placing the kneading
blade, fill the hole in it with heat-resisting margarine (full-fat), this avoids
dough penetrating between kneading blade and shaft. Before baking
begins, rub a little oil on the kneaders. If you intend to make jam in the
breadmaker we recommend to buy a second bread pan exclusively for
making jam, as bread may stick in the pan if jam has been prepared in
the same one before.
How can the holes in the bread from the kneader be
avoided?
Before the last rising phase, you can remove the kneader with floured
fingers (see the timing of the program process on the display).
Should you not wish to do that, use the hooked skewer after baking. If
care is taken, larger holes are avoidable.
The dough flows over the bread pan
This may happen, when wheat flour is used, as wheat contains more
gluten and thus rises more. In this case
a) reduce the flour amount and adapt the other ingredients. The
bread will nevertheless have the desired volume.
b) add 1 tablespoon of liquid butter or margarine.
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THE PrEParaTION OF BrEad, caKE Or dOUGH
MIXING aNd KNEadING dOUGH
The Breadmaker mixes and kneads the dough automatically as long as
necessary to reach the proper consistency.
PaUsE
After each kneading process there is a pause to allow the liquid to slow-
ly penetrate the yeast and the flour.
dOUGH rIsING
After each kneading phase the Breadmaker produces the optimal tem-
perature for the rising of the dough.
BaKING
The bread maker automatically regulates the baking temperature and
the timing.
KEEPING WarM
When the baking has finished, a beep sound indicates that the bread
or food can be removed. At the same time the keep-warm time of 1
hour starts. If you want to remove the bread before the keep-warm
phase has ended, just press the button START/STOP and take out
the bread.
ENd OF THE PrOGraMME
After the end of the program process, take out the recipient with the
help of oven cloths by turning it counterclockwise.
Stand it on end and, when the bread does not immediately fall onto
the cooling wire, waggle the kneading drive from below until the bread
falls out.
Do not dash the bread recipient on an edge or table, as the warm bread
pan may be deformed.
If the kneader sticks in the bread, use the hook to remove it. Push it
on the underside of the still-warm bread in the (almost) round opening
of the kneader and fold it on the bottom edge of the kneader, ideally
at the point where the kneader blade is. Then pull the kneader up with
the hooked skewer. You can then see exactly where the blade is in the
bread.
Please wait approx. 30 minutes before cutting the bread. Home-made
bread does not contain any preservatives and should be used within
2-3 days.
The bread rises, but sinks in the baking phase
a) if a "V"-formed channel appears in the bread flour gluten is
missing, that means that the flour contains too little protein
(occurs in rainy summers) or the flour is damp.
Help: Add to the flour 1 tablespoon of wheat gluten for every
500 g of flour.
b) if the bread sinks like a funnel in the middle then it could be
that:
- the water temperature was too high,
- too much water was used.
- flour gluten is missing.
Why has bread from the breadmaker another taste than
out of the oven?
This is due to the different humidity. In an oven, the bread becomes
more dry because of the larger space, in the breadmaker, the bread
remains moister.
When can the Breadmaker lid be opened during the
baking process?
Basically it is possible when the kneading is taking place. During this
time, one can add small amounts of flour or liquid when applicable.
If the bread has to have a particular appearance after baking, take the
following steps: before the last rising, carefully and shortly open the lid
(see the program process table), make a cut in the crust with a sharp
pre-warmed knife, sprinkle seeds on the surface or spread a potato-
flour and water mixture on the crust so that it shines after baking. This
is the last phase in which the BREADMAKER lid can be opened, other-
wise the bread will sink.