Trouble Shooting - Appliance - Unold 68125 Instrucciones De Uso

In what proportion can one use rising substances?
It can be bought in various quantities, so the manufac-
turer's instructions on the packing have to be followed and
the quantity set in relation to the amount of flour used,
with both yeast and leaven dough. The rising capacity of
yeast is depending on the freshness of the yeast as well as
of the water quality. If the water is very soft, the yeast will
rise much more, so it may become necessary to reduce the
yeast by up to 25 % if you live in regions with soft water.
The bread tastes of yeast
If sugar is used, leave it out, but the bread will not be so
brown.
Add to the water a quantity of spirits vinegar, for a small
loaf = 1 tablespoon - for a large loaf 1.5 tablespoons.
Replace the water with buttermilk or kefir, which is possi-
ble with all recipes and is recommended due to the fresh-
ness of the bread.
Description
Wheat very fine, white, for cake
flour
white flour for bread
medium flour
wholemeal flour, rough
Rye very fine
flour
fine
medium
wholemeal, rough

TROUBLE SHOOTING - APPLIANCE

Default
Smoke coming out of the baking
chamber or vents
Bread has partly collapsed and is
moist at the bottom
Bread cannot be easily removed from
the tin.
Ingredients have not been properly
mixed or the bread has not been
properly baked.
Why has bread from the breadmaker another taste than out of
the oven?
This is due to the different humidity. In an oven, the bread
becomes more dry because of the larger space, in the
breadmaker, the bread remains more humid.
What do the type figures mean with flour?
The lower the figure the less roughage is contained in the
flour and the lighter it is and the more it rises because it
contains a higher proportion of gluten.
Please find below a schedule with the different types for
Germany, Austria, and Switzerland as well as some rough
explanations
German Austrian
Type No. Type No.
405 480
550 780
1050 1600
1600 1700
815 500
997 960
1150 960
1740 2500
Cause
Ingredients sticking to baking cham-
ber or on the outside of the baking
tin
Bread remained too long in tin after
being kept warm
The loaf is sticking to the kneading
knife.
Incorrect program
START/STOP key was touched while
breadmaker was operating
The lid was opened several times
during operation
Prolonged power failure during op-
eration
Kneader rotation is blocked.
Swiss
Type No.
400
550
1100
1900
720
1100
1100
1900
Remedy
Switch off the machine, disconnect
the mains plug; wait until cooled
down, then clean the baking cham-
ber and tin.
Remove bread at the latest after end
of keep-warm function, to allow the
steam to escape.
Before baking the next bread, clean
kneading knife and shaft after If
necessary fill the tin with warm water
and soak for 30 minutes. The knead-
ing knife can then be easily removed
Check selected menu; set another
program.
Discard ingredients and start anew
The lid should only be opened when
display reads more than 1:30. En-
sure that the lid is properly closed
after it has been opened.
Discard ingredients and start anew.
Check whether kneader is blocked
by grains Remove tin and check
whether catch rotates. If not send
breadmaker for repair.
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