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Kalorik TKG BBA 1 Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don‟t change the page numbering. Keep the
language integrity.
27 TKG BBA 1 – 071212
Assembly page 27/132
Fax +32 2 359 95 50
SHORT CORD INSTRUCTIONS
A relatively short power supply cord is provided to reduce the risk resulting from becoming
entangled in, or tripping over a longer cord. Extension cords may be used if care is exercised in
their use.
The electrical rating of the extension cord should be at least that of the appliance. If the
electrical rating of the extension cord is too low, it could overheat and burn.
The longer cord should be arranged so that it will not drape over the counter top or
tabletop where it can be pulled on by children or tripped over.
BEFORE THE FIRST OPERATION
Unpack the appliance and remove all packaging material. Clean the lid, the accessories and
the baking tin with a soft damp cloth and dry these parts thoroughly. Assemble the parts and
let the appliance work empty for about 10 minutes in the BAKE mode (programme 10, see
further). Let the appliance cool down, clean and dry all parts and assemble them again. Your
bread maker is now ready for use. The quality of the bread can depend on many factors.
Therefore, it is very important to know all ingredients and their interaction. This will allow you to
obtain satisfactory results.
Temperature
All ingredients that you pour in the bread maker should be at an ambient temperature. The
room where you use the appliance should be at a temperature between 15°C and 34°C, and
ideally between 20 and 23°C. The room temperature has an influence on the loaf size.
Measuring the ingredients
Your appliance is equipped with a combined graduated spoon (small and large).
Measure the ingredients with this spoon only. The recipes of this instruction manual are
based upon the measures of this accessory.
When talking about "cup" in this instruction manual, it refers to one measuring cup supplied
(250 ml).
On the combined graduated spoon, you'll see the following marks:
Tablespoon (tbs) = 15 ml
Teaspoon (tsp) = 5 ml
To measure liquid ingredients, fill the measuring cup and place it on a flat surface. The
liquid level line must be aligned to the mark of measurement. An approximate
measurement is not sufficient and could have a bad influence on the balance of the
recipe.
To measure the flour lightly spoon it into the measuring cup and once filled, level off with a
straight-edged utensil. Scooping or tapping a measuring cup will pack the flour and you
will end up with more than is required. This extra amount could affect the balance of the
recipe. Do not sift the flour. To measure small amounts, use the graduated spoon and
make sure it is level, not heaped. For some dry ingredients such as raisins or chocolate
chips, we advise you to use a kitchen scale.
Geographic situation
At altitude above 3,000 feet, flour tends to be drier and absorbs less liquid. Slightly more liquid
or less flour may be required.
Dough rises faster at higher altitude. Either sugar, yeast or liquid should be adjusted slightly to
prevent over-rising. See table below for guidelines.
… 27 …


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