Manual Tomado TBM9001B (page 22 of 64) (English, German, Dutch, French, Spanish)

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If you want to use the me delay, you must set this before pressing the Start buon.

Important: do not use the me delay when using perishable ingredients.

First observe the rst 9 steps described in secon “Baking bread“ and then – aer seng the correct programme, crust colour

and size – press the arrow keys to increase or decrease the me on the display. Also see secon “The display”.

+ = 10 minutes more

— = 10 minutes less

The me shown on the display is the total baking me required. The me delay can be programmed up to 13 hours.

Example: It is 9 am in the morning, and you want to have freshly baked bread at 5 pm in the aernoon.

Add all the ingredients to the baking n. Place the baking n in the bread maker. Close the lid and press the menu buon to

set the correct programme. Press the Color buon to set the correct crust colour and set the correct weight using the Loaf

buon. Press “+” unl 8:00 appears in the display. Aer all, 8 hours will pass from the moment you press the start buon unl

the moment that the loaf should be ready (5 o'clock in the aernoon). Press the start buon. The colon on the display starts to

ash and the me counts down unl the me is reached at which the bread maker should start kneading. The bread maker will

now go through the enre set programme, unl the loaf is ready at the me that you want.

SETTING THE TIME DELAY

• Always carefully weigh the ingredients and make sure they are at room temperature.

• Add the ingredients in the correct order.

• Make sure the ingredients are fresh.

• Make sure you add the yeast to the baking n as the last ingredient. Do this in a lile hole in the meal. It should not come

into contact with salt, sugar and water (milk).

• Tip: You can determine the freshness of the yeast by means of the following test: In half a cup of lukewarm water,

dissolve 1 teaspoon of sugar and add 1 teaspoon of yeast to this mixture. Aer a few minutes, it should start to buzz

and bubble, only then you will know that the yeast is fresh.

• Tip: 5 to 10 minutes aer starng the bread maker, you can test if the dough ball is okay. The dough should look like

a smooth, elasc, round ball. Open the lid and briey touch the top of the dough ball with your ngers. Make sure the dough

hook connues to rotate. If the dough lightly scks to your nger, this is good. If the dough scks to the baking n, it is too

wet. If the dough does not sck to your ngers, the dough ball is too dry.

• Tip: Salt slows the acon of the yeast, while sugar accelerates it. If you cannot use one of these ingredients due to a diet,

you must also leave out the other. In that case, you get a loaf without sugar and salt.

• If you immediately want to bake another loaf, you must allow the machine to cool down for 10 to 20 minutes before using

it again.

• Dierent types of bread have dierent structures and sizes, because the ingredients used are dierent. Some loafs can also

be much rmer and smaller than others. This is normal.

• It is possible that you must adapt the proporons of some recipes. By this we mean:

the amount of yeast, or the amount of meal, or the amount of water. Never adapt everything at the same me.

Because this will not have any eect. The adaptaon can be necessary in connecon with:

- quality and specic weight of the meal

- dierences in ambient temperature

- freshness of the ingredients.

• The bread that you bake yourself does not contain preservaves, which means that it is also more perishable.

If you package the loaf air ght, aer allowing it to cool down properly, you can eat the bread for a few days. Of course,

you can also freeze the bread, so you can consume it at a later date.

A FEW TIPS

There are dierent factors that could lead to a poor result when baking bread. Below are a number of examples of poor results

and how to solve this, if possible.

The loaf has collapsed

- If your loaf seems to have collapsed on all sides, this means that the dough was too wet. Try adding a lile less water.

When using conserved fruits or vegetables, rst drain them well and properly wipe them dry before using them. They have

been soaking for a longer period of me, as a result of which they contain excess liquid. You can also try to use a lighter type

of our.

- It can also be a case of excess leavening. The dough has risen so much, that the dough is no longer able to handle the

rise. Try to add a lile less yeast, 1 to 2 grammes less. In this case, it is also possible that the amount of liquid is to blame.

It is possible that you use meal that needs less water than the standard recipes indicate. Try adding 10 to 20 ml less water

the next me.

PROBLEMS AND SOLUTIONS

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Tomado TBM9001B Manual

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