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Measuring ingredients
Measure the ingredients precisely. Adhere exactly to the quantities specified in the basic
recipe.
Use the measuring cup and measuring spoon supplied to measure the ingredients. Do not
heap the ingredients on the measuring spoon; smooth out the ingredients so that they are level
with the edge to avoid using more than specified.
Do not use more than the following quantities of ingredients:
500 g dry ingredients (baking mixture) and approx. 300 ml liquid for normal and light
types of bread.
660 g dry ingredients (baking mixture) and approx. 440 ml liquid for loaves.
Ingredient order
Add the dough ingredients to the dough container as follows: First the liquids, then the
flour. Distribute sugar and salt around the edge of the flour. Make a small hollow in the
flour for the dry yeast.
The ingredients will only be mixed properly if they are added in this order.
Please note that the yeast must not touch the liquid nor the salt.
Cleaning the dough container
Clean the outside of the dough container before insertion. When filling the ingredients,
make sure that nothing drips into the baking chamber. The heating coils may not touch
the dough!
Adhere exactly to the specified amounts. In particular do not add larger amounts than
those specified.
Bread that is mostly baked with wholemeal flour or with ingredients such as nuts, bran,
etc., will be heavier and smaller than bread made of white flour.
Operation
1. Insert the clean dough hooks onto the drive shaft in the dough container.
2. Prepare the dough in the dough container.
3. Make sure that the outside of the dough container is clean before insertion.
4. Place the dough container in the brackets in the baking chamber and press down firmly
so that the tensions springs on both sides click into place.
5. Make sure that the ingredients do not drip into the baking chamber and do not touch
the heating coils!
6. Close the lid.
Manual breadbaker_MD10259 AUS.fm Seite 9 Mittwoch, 2. Februar 2005 5:33 17
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