Manual Bomann cb 594 (page 22 of 44) (English, German)

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ENGLISH

Cleaning and Maintenance

• Before the baking dish is used for the ﬁ rst time it

should be brieﬂ y rinsed out with water and the dough

hook cleaned.

• It is highly recommended to coat the new baking tin

and the kneading pegs with heat resistant grease

before using them for the ﬁ rst time and let them heat

in the oven for about 10 minutes at 160°C. Once the-

se have cooled down clean away (polish) the grease

from the baking tin with a sheet of paper towel. This

operation is to be performed to protect the nonstick

coating. This operation can be repeated from time to

time.

• After use always leave the appliance to cool before

cleaning it or putting it away. It takes about half an

hour for the appliance to cool and to be ready again

for baking and kneading.

• Before cleaning pull out the plug and leave the

appliance to cool. Use a mild detergent. Never use

chemical cleaning agents, gasoline, oven cleaners or

any detergent that can scratch or ruin the coating.

• Remove all the ingredients and crumbs from the

lid, casing and baking compartment with a moist

towel. Never dip the appliance in water nor ﬁ ll the

baking compartment with water! The lid can be

removed for easier cleaning. Position it vertically and

then press to the rear on the hinge.

• Wipe the outside of the baking tin with a moist towel.

The baking dish can be rinsed out from the inside

with water. Do not leave it too long dipped in water.

• Both the kneading pegs and drive shafts need to

be cleaned immediately after use. If the kneading

pegs remain in the tin, it becomes difﬁ cult to remove

them afterwards. In this case ﬁ ll the container with

warm water and leave it to rest for 30 minutes. Then

remove the kneading pegs.

• The baking tin has a nonstick coating. Do not use

metal objects that can scratch the surface when

cleaning it. It is normal that the color of the coating

changes over the course of time. This change does

not alter its effectiveness in any way whatsoever.

• Before putting the appliance away for storage, make

sure that it is perfectly cool, clean and dry. Put the

appliance away with the lid closed.

Questions & Answers on Baking

The bread sticks to the container after baking

Leave the bread to cool for about 10 minutes after

baking – turn the container upside down. If necessary

move the kneading peg shaft back and forth. Grease the

kneading pegs before baking.

How do you avoid the forming of holes in the bread

owing to the presence of the kneading pegs

You can remove the kneading pegs with your ﬁ ngers co-

vered with ﬂ our before leaving the dough to rise for the

last time (see “Program Phase Timing” and the display

messages). If do 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 over when it is left to rise

This happens in particular when wheat ﬂ our is used

owing its greater content of gluten.

Remedy:

a) Reduce the amount of ﬂ our 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 liqueﬁ ed margarine

on the ﬂ our.

The bread rises and spills over anyway

a) If a V-shaped ditch forms in the middle of the bread,

the ﬂ our does not have enough gluten. This means

that the wheat contains too little protein (it happens

during especially rainy summers) or that the ﬂ our is

too moist.

Remedy:

add one tablespoon of wheat gluten for 500 g of

wheat.

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;

– the ﬂ our was poor in gluten.

When can the lid of the bread baking machine be

opened during the baking?

Generally speaking, it is always possible while the kne-

ading is underway. During this phase small quantities of

ﬂ 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 (see the

Program Phase Timing” table and the message on the

display) open the lid with caution and shortly and carve

the bread crust while it is forming with a sharp pre-

heated knife, scatter cereals on it or spread a mixture

of potato ﬂ our and water on the crust to give it a glossy

ﬁ nish. This is the last time that the lid can be opened,

otherwise the bread will go down in the middle.

What do the type numbers for ﬂ our mean?

The lower the type number, the less roughage the ﬂ our

contains and the lighter it will be.

What is wholemeal ﬂ our?

Wholemeal ﬂ our is made of all types of cereals including

wheat. The term “wholemeal” means that the ﬂ our

was ground from whole grain and hence it has greater

contents of roughage thus making the wheat wholemeal

ﬂ our darker. However, the use of wholemeal ﬂ our does

not make the bread darker as it is widely believed.

What must be done when using rye ﬂ our?

Rye ﬂ our does not contain any gluten and the bread

hardly rises. In order to make it easily digestible a rye

wholemeal bread with leaven is to be made.

The dough will rise only if one part of 550 type ﬂ our is

added to every four parts of rye ﬂ our without gluten.

05-CB 594 D_GB_H Neu.indd 2205-CB 594 D_GB_H Neu.indd 22 10.01.2008 14:29:08 Uhr10.01.2008 14:29:08 Uhr

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Bomann cb 594 Manual

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