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Bomann BBA 566 CB Manual

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• Clean the kneading hooks and drive shafts immediately after use.
The kneading hooks may be difcult to remove later if left in the bak-
ing tin. In this case ll warm water for approx. 30 minutes into the
tin. The kneading hooks can then be removed easily.
Removing and installing the lid
For easier cleaning, you can remove the lid by removing the hinged
cover on the back of the appliance. For doing so, use a at head screw-
driver.
1. Close the lid.
2. Insert the top of the screwdriver into the slots of the hinged cover.
Slightly lever the cover upwards.
3. Reach under the cover and ip it open, releasing the upperxture of
the cover.
4. Open the lid. Slightly push it backwards when it is at the same level
with the hinge, in order to fully remove the lid.
5. Let the lid dry completely after cleaning and before re-installing.
6. Hold the lid vertically and push the hinged rod into the hinge from
the back.
7. Close the lid.
8. Press the upper part of the hinged cover onto the hinged rod. The
upper xture should lock into place.
9. Press down the lower part of the hinged cover until it locks into
place.
Storage
• Ensure that the appliance is clean and dry and has cooled down
complete before storing. Store the appliance with the lid closed.
• We recommend to store the appliance in its orginial packaging
when not using the appliance for a longer period of time.
• Store the appliance out of reach of children and at a well ventilated
dry place.
Baking Q & A
• Thebreadstickstothecontainerafterbaking
Leave the bread to cool for about 10 minutes after baking – turn
the container upside down. Move the kneading hook shaft back
and forth, if necessary. Grease the kneading hooks before baking.
• Howdoyouavoidtheformingofholesinthebreadowingto
the presence of the kneading hooks
You can remove the kneading hooks with yourngers covered with
our before leaving the dough to rise for the last time (see “Program
Sequence Bread Maker”). The display must show a remaining
processing time of approx. 1:30 hours, depending on the program. If
you not wish to do so, use the hook after baking. If you proceed with
caution, you can avoid the forming of a large hole.
• Thedoughspillsoverwhenitislefttorise
This happens in particular when wheatour is used owing to its
greater content of gluten.
Remedy:
a) Reduce the amount ofour and adjust the amounts of the other
ingredients. When the bread is ready, it will still have a large
volume.
b) Spread a tablespoon of heated liqueed margarine on the our.
• Thebreadrisesandspillsoveranyway
a) If a V-shaped ditch forms in the middle of the bread, the our
does not have enough gluten. This means that the wheat
contains too little protein (it happens during especially rainy
summers) or that theour is too moist.
Remedy:
Add one tablespoon of wheat gluten per 500g of wheat our.
b) If the bread has a funnel shape in the middle, the possible
cause can be one of the following
- the water temperature was too high,
- too much water was used,
- theour was poor in gluten,
- draft when opening the lid during baking.
• Whencanthelidofthebreadmakerbeopenedduringthebak-
ing?
Generally speaking, it is always possible while the kneading is
underway. During this phase small quantities of our or liquid can
still be added.
If the bread must have a particular aspect after baking, proceed
as follows: before the last rising phase (the display must show a
remaining processing time of approx. 1:30 hours, depending on the
program) open the lid with caution and shortly and carve the bread
crust while it is forming with a sharp pre-heated knife, scatter cere-
als on it or spread a mixture of potato our and water on the crust to
give it a glossy nish. This is the last time that the lid can be opened;
otherwise the bread will go down in the middle.
• Whatdothetypenumbersforourmean?
The lower the type number, the less roughage the our contains
and the lighter it will be.
• Whatiswholewheatour?
Wholewheatour is made of all types of cereals including wheat.
The term “wholewheat” means that the our was ground from whole
grain and hence it has a greater contents of roughage thus making
the wholewheatour darker. However, the use of wholewheat our
does not make the bread darker as is widely believed.
• Whatmustbedonewhenusingryeour?
Ryeour does net contain any gluten and the bread hardly rises.
In order to make it easily digestible a rye wholewheat bread with
leaven is to be made.
The dough will rise only if one part of type 550our is added to
every four parts of rye our without gluten.
• Whatisgluteninour?
The higher the type number, the lower the gluten contents of the
our are and the less the dough will rise. The highest quantity of
gluten is contained in type 550our.
• Howmanydifferentourtypesarethereandhowarethey
used?
a) Corn, rice and potato our are suitable for people allergic to
gluten or for those who suffer from sprue or celiac disease. See
the relevant recipes in the operating instructions.
b) Spelt our is very expensive, but it is free from chemical ad-
ditives because spelt grows on very poor soil and requires no
fertilizers. Spelt our is especially suitable for allergic people.
It can be used in all those recipes described in the operating
instructions requiring our types 405, 550 or 1050.
c) Millet our is especially suitable for people suffering from many
allergies. It can be used in all recipes requiring our types 405,
550 or 1050 as described in the operating instructions.
d) Durum wheat our is suitable for baguettes thanks to its consis-
tency and it can be replaced with durum wheat semolina.
• How can fresh bread be made easier to digest?
If a mashed boiled potato is added to theour and kneaded in the
dough the fresh bread is easier to digest.
… 50 …


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