User manual DELONGHI BDM 750.W

[. . . ] AUTOMATIC BREAD MAKER De'Longhi Appliances via Seitz, 47 31100 Treviso Italia Instruction for use CONTENTS Using the appliance safely . . 27 Important information for correct disposal of the product in accordance with EC Directive 2002/96/EC and Italian Legislative Decree no. At the end of its working life, the appliance must not be disposed of as urban waste. It can be taken to a special local authority differentiated waste collection centre or to a dealer providing this service. [. . . ] Put the liquids into the pan first, followed by the dry ingredients and lastly the yeast. This guarantees good leavening and even baking of the bread. THE BAKING PROCESS Mixing, kneading, leavening and baking. . . this is the succession of phases performed by the appliance. 11 Mixing and kneading In traditional baking, the baker first mixes, then kneads manually. Leavening When baking by hand, after mixing, the dough is placed in a warm place for the yeast to ferment and produce the gas required for the bread to rise. After mixing the dough, the appliance maintains the optimum temperature for leavening during this phase of the process. If a dough only cycle has been chosen, the appliance stops at the end of the first leavening phase. The dough can now be removed and worked to make flatbread, pizza or other creations, before placing it in the oven for baking. Punching down After leavening, the baker usually "punches down" the dough. This eliminates large undesirable air and gas bubbles performed during leavening and gives the bread a more even appetising consistency. The appliance manages this operation automatically by rotating the paddle the exact number of times required. Second leavening After punching down, the bread is leavened again for a variable length of time according to type. For example, wholemeal bread requires a longer leavening time because the flour contains bran and wheat germ which hinder the process. The appliance automatically regulates the temperature and time of this second leavening phase according to the settings. Baking The appliance automatically adjusts baking time for a perfect result every time!Cooling In normal baking, the baker removes the bread immediately from the pan to prevent the crust from becoming heavy. To achieve this, the appliance has a "Keep Warm" function which encourages elimination of the hot air from the baking chamber once the bread is baked. After removing the bread from the pan, leave it to cool for 15 minutes before slicing. HOW TO USE THE DELAY BAKE FUNCTION You can delay baking for up to 13 hours, enabling you to wake up in the morning to the fragrance of freshly baked bread, or go out leaving the appliance in operation. It is important to make a small hollow in the top of the dry mixture for the yeast. This will make sure it is activated when it comes in contact with the liquid and sugar during kneading. NB: do not use the Delay Bake function if the recipe contains perishable ingredients such as milk, eggs or cheese as they could deteriorate. Models without automatic distributor: do not use the Delay Bake function for recipes requiring fruit or nuts to be added at a later stage to prevent them being broken up excessively during kneading. 1. Press the button until you reach the number of hours or minutes between the present time and the time you want the bread to be ready. The bread will be baked and ready by the end of the number of hours and minutes displayed. [. . . ] Crust not dark enough Slicing irregular and bread sticky The bread sags at the sides and the bottom is moist CHECK THE FOLLOWING: LED not on button not pressed button not pressed Lid opened a number of times during the operation or left open Control panel Incorrect programme selection Incorrect function selection (namely KNEADING) has been pressed after the start Bread left in the pan too long after baking Bread sliced immediately after baking (without time for the steam to be vented) Water added after kneading the flour Electrical fault Bread baking times too long 25 BAKING RESULTS Sides browned and covered with flour, centre sticky and raw Rough uneven consistency Not cooked in the centre Excessively dense consistency Insufficient rising Not enough FLOUR Too much Not enough Too much Not enough Too much Omitted SUGAR Too much SALT Omitted Incorrect amounts ACTIVE DRY YEAST WATER OR LIQUID FLOUR Stale or generic brand Flour with powdered active dry yeast Active dry yeast too old Wrong type of active dry yeast 26 ACTIVE DRY YEAST Hot water has been used instead of water at room temperature Crust too dark CHECK THE FOLLOWING: Excessive rising Flour on the top Collapse FAQ Why must the quantity of flour and water in the recipes be varied so often?The characteristics of the flour vary from season to season, according to storage or the humidity of the air. Flour absorbs moisture and so the quantity changes according to exposure to different conditions. Well balanced bread dough should have an even elastic appearance and be soft to the touch. [. . . ]