Elta BA123 Manual De Instrucciones página 14

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Finally, if the added ingredients are wet like yoghurt or powdered like dried herbs they can go into
the mixture at the start of the process. For things like nuts or dried fruit there is a time during the
process where the machine will beep to let you know it's time to add these to the dough mixture.
Refer to the TABLE so you know when to expect the beep.
• ENVIRONMENT: Last but not least is the environment in which the bread is made. The bread
maker will work well in a wide range of temperatures but there could be a difference of 15% in loaf
size between a very warm room and a very cold room. Do not place your bread maker in a
draughty part of the house. The machine will offer some protection to the dough against draughts
but it does have limitations. If the humidity in the room is high this too could affect the loaf. As a
general rule, if the room is comfortable for you it will be comfortable for your bread maker.
STORING YOUR BREAD
• Homemade bread contains no artificial preservatives. However, if you store the bread in a clean,
air-tight container placed in the refrigerator it should keep for 5-7 days. Bread is also good to
freeze, but allow finished loaves to cool before placing into a polythene bag and storing in the
freezer.
YOUR FIRST LOAF
• The following recipe is for a simple white loaf. Even if you do not usually eat white bread we
strongly recommend you make this your first loaf because it is relatively easy to make.
• Follow the steps in the exact order shown on the next page. For a 1000 g / 2 lb loaf you will need
the following ingredients:
Water
Strong white bread flour
Sugar
Butter or margarine
Salt
Yeast (sachet type)
Hefe (Trockenhefe im Tütchen)
• Use quality kitchen scales to measure the flour. Use the measuring cup (10) provided for the liquid
or, if you prefer, any measuring beaker that's calibrated in ml.
BEFORE STARTING FOR THE FIRST TIME
• Remove all packing material.
• Clean the unit before using it for the first time (see CLEANING AND CARE ).
• There can be some slight smoke and/or smell when using it for the first time. Residues left over
from the manufacturing process are being burned on the surface of the unit.
OPERATION
• Remove the baking mould (2) from the unit with both hands. Attach the two kneading hooks (large
and small) (3) to the drive shafts (4) on bottom of the baking mould (2). Please ensure that the
kneading hooks (3) are latched in securely.
• Pour the condiments into the baking mould (2) (refer to the chapters INGREDIENTS and
RECIPES ). It is absolutely essential that the condiments are in the baking mould (2) before placing
the baking mould (2) into the automatic baking unit. Otherwise, it will dirty the unit or damage the
heating rods.
• Empty the condiments, in the sequence indicated above, into the baking mould (2). First fill in the
fluid, then the flour. It is best to spread the sugar and salt around the edge of the flour. Make a
small basin in the flour for yeast. Please see to it that the yeast does not come in contact with the
salt or the fluid.
• Insert the baking mould (2) into the unit. Please ensure that it latches with a distinct clicking
sound. Close the lid (6).
• Insert the power plug (1) into a suitable socket.
310 ml
560 g
2 tablespoons
2 tablespoons
2 tablespoons
2 1/2 tablespoons (usually 1 1/2 7 g sachet)
2 1/2 TL (normalerweise 1 1/2 7g-Tütchen)
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• The program STANDARD is displayed:
Baking time: 3:30 hrs.
FARBE (Colour): Medium
GRÖSSE (Size): 2 lb (1000 g)
• Select another program: Keep the AUSWAHL (Select) button (15) pressed, until the programme
number of the desired operation lights up in the LCD display (18).
• Select the desired settings using the buttons GRÖSSE (Size) (14) and FARBE (Colour) (13)
(refer to the section TABLES ).
• You can now set the ZEIT (Time) function (see Using the Timer ).
• Press the button START/STOP (12). The unit now begins to warm the dough to room temperature.
Thereafter, the kneading hooks (3) begin to knead the dough.
• At this point, the selected programme engages. The time remaining for the selected programme is
shown in the LCD display (18). The automatic bread baking unit now executes the various
operations. Kneading, processing and baking, depending upon the selected programme.
• In the kneading process, the unit mixes the condiments for several minutes. It is quite normal for
the unit to vibrate, and make a little noise, during the kneading process.
• Then the unit begins to process the dough. In this period, the yeast begins processing and the
viewing window (7) may become lightly clouded during this time.
• If the unit emits some smoke, keep the cover (6) closed. Pull the power plug (1) from the socket.
Under no circumstances should you wipe the rising dough in the unit with water. Smoke can be
generated if dough rises over the edge of the mould (2) and touches the heating coil.
• To achieve the best baking results, do not, if possible, open the unit during operation. You can
observe the baking progress through the viewing window (7).
• A signal is sounded after 1/3 of the time has passed, if you use one of these programs:
STANDARD, KURZ (Short), FRANZÖSISCH (FRENCH), VOLLKORN (Whole Wheat), KUCHEN
(Cake), TEIG (Dough) and BROTMISCHUNG (Bread mixture) (see the section TABLES ). At this
time add the optional ingredients to the bread, such as nuts etc. Open the lid (6) carefully, add the
optional ingredients and close the lid (6). Please be careful of the rising steam!
• After the set program is over, the LCD display (18) shows 0:00. The bread is now fully baked.
• Pull the power plug (1) from the socket.
• Open the lid (6). Remove the baking mould (2) from the unit, using oven mittens.
Caution: The baking mould (2) is very hot!
Again, please mind the rising steam!
• Place the baking mould (2) on a heat-proof surface, never on a table top or plastic surface.
• Let the baking mould (2) cool for about 5 minutes in the unit, before removing the bread from the
mould (2). After these 5 minutes remove the baking mould (2) from the unit. Shake lightly to
release the bread.
• The unit will keep the baked bread hot for one hour, if it is not removed after 5 minutes.
• If the kneading hooks (3) are still stuck in the bread, you can remove them using a blunt object. In
order not to damage the non-stick coating of the kneading hooks (3) use a tool made of wood or
the hooks included in the packaging.
• After about 30 minutes of cooling, the bread may become distorted.
HOW TO USE THE TIMER
• The most common use for the timer is to make a loaf overnight in order for it to be ready in the
morning. Once you have selected your desired programme, simply press the button ZEIT
increase) (16) or the button ZEIT
the display will increase or decrease by 10 minutes. This way you can set programme to suit your
needs. The important thing to keep in mind is that the amount of time the display reads is the time
from pressing START/STOP (12) to when the loaf will be ready. For example: After selecting the
required programme, keep pressing the ZEIT
decrease) (17) until the display reads 5:00. Then press START/STOP (12). It will now be 5 hours
before the loaf is ready.
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(Time decrease) (17) on the control panel and the figure on
button (Time increase) (16) ZEIT
(Time
button (Time
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