Manual Rommelsbacher BA550 (page 31 of 40) (English, German)

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Programme overview – programme details

Programme available settings

No. Name Description

Start time

pre-selec

tion

Brow

ning

Size Ingre

dients

container

Standard

(Standard)

for regular mixed bread and sourdough

breads

ü ü ü ü

2 Kurz (Short)

for lighter doughs and/or smaller quantities

ü ü

–

Weißbrot

(White

bread)

for doughs with a high percentage of wheat

ﬂour as well as for ﬂuffy and especially airy

breads

ü ü ü ü

Schnell

(Quick)

for doughs rising quickly without long rising

time.

Note: for best baking results, use lukewarm

water.

–

Vollkorn

(Whole grain

bread)

classic, heavy grain doughs with a high

content of rye, spelt, etc. as well as for all

doughs which need a high temperature for

rising before baking.

ü ü ü ü

Kuchen

(Cake)

ideal for batter, mufﬁns and brownies.

ü ü

–

Teig kneten

(Kneading

dough)

for kneading heavy doughs and yeast dough

with subsequent rising time.

– – –

Backen

(Baking)

pure baking function, for ready doughs or

also for manual additional baking.

ü ü

– –

Toastbrot

(Toast)

perfect for sandwich-bread.

ü ü ü ü

Konﬁtüre

(Jam)

for careful preparation (without cooking) of

jam, also suitable for marmalade and jelly.

Note: We recommend to use a separate

baking pan for preparing marmalade, etc.

– – – –

Teig rühren

(Stirring

dough)

for mixing of batter. Thus you do no not

have to mix the ingredients manually. – – – –

Glutenfrei

(Gluten-free)

can be used for all gluten-free doughs,

however with adaptation according to the

speciﬁcation deﬁned in the recipe.

ü ü ü ü

Individuell

(Individual)

individual settings for every kneading, rising

and baking phase.

ü ü

–

Below please ﬁnd a comprehensive information on details of the individual programmes.

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Rommelsbacher BA550 Manual

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