Removing And Installing The Lid; Storage; Questions On Baking; The Bread Sticks To The Baking Tin After Baking - Clatronic BBA 3774 Manual De Instrucciones

Removing and Installing the Lid

For easier cleaning, you can remove the lid.
CAUTION:
Do not immerse the removed lid in water! Residual water would
remain inside the lid.
1. Only open the lid about 45°, so that the grooves on the hinged open-
ing can be seen.
2. First, remove one side from the hinged opening, then the other.
3. Clean the lid using a damp cloth. Dry the lid.
4. To put the lid back on, hold it just as you did when you removed it,
namely, at an angle of approximately 45°. First, insert one of the
grooves in the hinged opening, right at the middle. Then press the
second groove into the other side of the hinge.

Storage

• Ensure that the appliance is clean and dry and has cooled down
complete before storing. Store the appliance with the lid closed.
• We recommend to store the appliance in its original packaging when
not using the appliance for a longer period of time.
• Store the appliance out of reach of children and at a well ventilated
dry place.

Questions on Baking

The Bread Sticks to the Baking Tin After Baking.

Leave the bread to cool for about 10 minutes after baking – turn the
baking tin upside down. Move the kneading hook shaft back and forth, if
necessary. Grease the kneading hooks before baking.
How Do You Avoid the Forming of Holes in the Bread Owing to the
Presence of the Kneading Hooks?
You can remove the kneading hooks with your fingers covered with
flour before leaving the dough to rise for the last time. (
Sequence and Recipe Ideas" and the indication in the display) If you not
wish to do so, use the hook after baking. If you proceed with caution,
you can avoid the forming of a large hole.

The Dough Spills Over When It Is Left to Rise.

This happens in particular when wheat flour is used owing to its greater
content of gluten.
Remedy:
a) Reduce the amount of flour and adjust the amounts of the other
ingredients. When the bread is ready, it will still have a large volume.
b) Spread a tablespoon of heated liquefied margarine on the flour.

The Bread Rises and Spills Over Anyway.

a) If a "V"-shaped ditch forms in the middle of the bread, the flour does
not have enough gluten. This means that the wheat contains too
little protein (it happens during especially rainy summers) or that the
flour is too moist.
Remedy:
Add one tablespoon of wheat gluten per 500 g of wheat flour.
b) If the bread has a funnel shape in the middle, the possible cause
can be one of the following
- the water temperature was too high,
- too much water was used,
- the flour was poor in gluten,
- draft when opening the lid during baking.
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BBA3774_IM
When Can the Lid of the Bread Maker Be Opened During the Bak-
ing?
Generally speaking, it is always possible while the kneading is under-
way. During this phase small quantities of flour or liquid can still be
added.
If the bread must have a particular aspect after baking, proceed as
follows:
• Before the last rising phase (
Ideas" and the indication in the display) open the lid with caution
and shortly and carve the bread crust while it is forming with a sharp
pre-heated knife, scatter cereals on it or spread a mixture of potato
flour and water on the crust to give it a glossy finish. This is the last
time that the lid can be opened; otherwise the bread will go down in
the middle.

What Do the Type Numbers for Flour Mean?

The lower the type number, the less roughage the flour contains and the
lighter it will be.

What Is Whole Wheat Flour?

Whole wheat flour is made of all types of cereals including wheat. The
term "whole wheat" means that the flour was ground from whole grain
and hence it has a greater contents of roughage thus making the whole
wheat flour darker. However, the use of whole wheat flour does not
make the bread darker as is widely believed.

What Must Be Done When Using Rye Flour?

Rye flour does net contain any gluten and the bread hardly rises. In
order to make it easily digestible a Rye Whole Wheat Bread with leaven
is to be made.
The dough will rise only if one part of type 550 flour is added to every
four parts of rye flour without gluten.

What Is Gluten in Flour?

"Programme
The higher the type number, the lower the gluten contents of the flour
are and the less the dough will rise. The highest quantity of gluten is
contained in type 550 flour.
How Many Different Flour Types Are There and How Are They
Used?
a) Corn, rice and potato flour are suitable for people allergic to gluten
or for those who suffer from sprue or celiac disease. Observe our
comments under "Notes Regarding the Recipes"
Bread (for Allergy Sufferers)".
b) Spelt flour is free from chemical additives because spelt grows on
very poor soil and requires no fertilizers. Spelt flour is especially suit-
able for allergic people. It can be used in all those recipes described
in the operating instructions requiring flour types 405, 550 or 1050.
c) Millet flour is especially suitable for people suffering from many
allergies. It can be used in all recipes requiring flour types 405, 550
or 1050 as described in the operating instructions.
d) Durum wheat flour is suitable for baguettes thanks to its consistency
and it can be replaced with durum wheat semolina.

How Can Fresh Bread Be Made Easier to Digest?

If a mashed boiled potato is added to the flour and kneaded in the
dough the fresh bread is easier to digest.

What Doses of Rising Agent Should Be Used?

For yeast and leaven, which must be bought in different quantities follow
the producer's instruction on the package and adjust the quantity to the
amount of flour used.
"Programme Sequence and Recipe
"Gluten free
19.05.21