611561

Inventum BM121 Manual

22
Zoom out
Zoom in
Previous page
1/52
Next page
too wet.
Question: The crust is sometimes light and sometimes dark?
Answer: You can set this yourself with the button “crust” (=
kleur). For a light crust set the breadmaker on light (L),
for a dark crust set the breadmaker on dark (D).
Question: What has happened when the bread is so high that is
touches the lid?
Answer: You have used too much yeast and/or sugar, which
causes more gas inside the bread and too much
rising.
Question: Why is not allowed to make bread with fruit with the
program “fast-superfast”?
Answer: The time for rising is less with this program and
when you use more ingredients, it influences the
bakingtime which causes a bad result if you use such
a program with these ingredients, like fruit.
Question: The breadmaker is kneading slower when making a
heavy bread?
Answer: This is normal when you use these recipes. It does not
cause a problem for the machine, but it is advisable
to add one tablespoon of fluids.
Before you take the bread away for repairs
You keep getting bad results
.
We advise to make one bread with a ready-made breadmix. You
only have to add water and butter. When you get a good result,
it means that your breadmaker has no problem and you should
check the freshness of the ingredients. If you get a bad result
you can consult with your supplier.
Attention: when you use a ready-made mixture, you must take in
account the amount of the mixture. Most ready-made mixtures
are for making a loaf of 800 grams.
The breadmaker does not work
- Is it activated?
- The temperature is too high
The bread is collapsed/The center is moist
- The bread was left too long in the breadpan after baking.
- Too much water or too much yeast is used.
Smoke is coming from the airvents
- Maybe ingredients spilled on the heating element.
The top of the bread is cracked and brown
- Too much flour, yeast or sugar.
The bread is too small
- Not enough flour, yeast, sugar or water
- Use of whole wheat or flour with chemical yeast.
- Use of bad yeast.
- Use of flour or yeast that has passed the using date.
The bread is not well baked
- Stop-button was pressed after activation.
- The lid was opened during baking.
Part of the bread is still covered with flour
- Not enough water.
Bread badly shaped
- Not enough flour.
- Not enough water.
Bread baked too hard
- Too much sugar.
- Crust-setting on dark.
cleaning & maintenance
15
Before cleaning your Inventum breadmaker, remove the plug
from the socket and allow the unit to cool completely.
Outside
Clean the housing and the lid of the breadmaker with a damp
cloth and warm soapy water or a stainless steel cleanser.
Remove the breadpan before cleaning. Do not use abrasives!
Never immerse the appliance, power cord or plug in water or any
other liquids.
Inside
The inside of the breadmaker can be cleaned with a damp cloth.
Attention: careful not to touch the heating element. This is very
delicate.
Breadpans and kneadingblades
The breadpans and kneadingblades can be cleaned with warm
water and a soft cloth. Be careful not to damage the non-stick
coating.
If you can’t remove the kneadingblade, fill the breadpan half with
lukewarm water and let it sit for no more than 10 minutes. Then
carefully remove the kneadingblade and proceed with cleaning
the breadpan.
Never use any detergents, harsh cleaners (brush or
sponge), abrasives or steel wool. Never wash the breadpans
or kneadingblades in the dishwasher.
recipes
16
Tip! When you use a coarse type of flour, it is possible that you
need to use less water then stated in the recipes. Because a
coarse type of flour can soak up less fluids.
White bread 900 gram 1200 gram
White flour 500 gr 700 gr
Water 300 ml 400 ml
Butter/oil 10 gr 14 gr
Sugar 10 gr 14 gr
Salt 10 gr 14 gr
Dried yeast 6 gr 9 gr
Program: Basic, Quick or Sandwich
Whole wheat bread 900 gram 1200 gram
Whole wheat flour 500 gr 700 gr
Water 300 ml 390 ml
Butter/ oil 10 gr 14 gr
Sugar 10 gr 14 gr
Salt 10 gr 14 gr
Dried yeast 6 gr 9 gr
Program: French or Whole wheat
Wheat bread 900 gram 1200 gram
Whole wheat flour 300 gr 450 gr
White flour 200 gr 250 gr
Water 300 ml 390 ml
Butter/ oil 10 gr 14 gr
Sugar 10 gr 14 gr
Salt 10 gr 14 gr
Dried yeast 6 gr 9 gr
Program: French or Whole wheat
22 • English
… 22 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Inventum BM121 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Inventum BM121 in the language / languages: English, German, Dutch, French as an attachment in your email.

The manual is 0,35 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info