User manual ELTA BA 120N

[. . . ] If an extension cord is used it must be suited to the power consumption of the appliance, otherwise overheating of the extension cord and/or plug may occur. Stand the appliance on a firm, level and heatproof surface away from naked flame (eg. This appliance is not suitable for commercial use nor for use in the open air. Children cannot recognise the dangers involved in the incorrect use of electrical appliances. [. . . ] In the beginning you might want to stick to dry substitutes like Parmesan cheese, dried milk or dried fruit. As you become more proficient with the machine you will instinctively know whether the dough looks too wet or too dry and can add flour or water accordingly during the process. 2 kneading blades (3) 1 measuring cup (11) 1 measuring spoon (10) The quantities of sugar, oil & other ingredients in these recipes are based upon this metric measuring spoon: large end 15 ml = tablespoon small end 5 ml = teaspoon · The pan (2) must be properly inserted into the machine before the drive cogs can make contact with the kneading shafts. As you place the blades on to the kneading shaft, rotate them until they lock into place. To stop the unit part way through press and hold this button for 3 seconds. NOTE: Crust colour is not available with the BREADMIX program (for readymade bread mixtures). STANDARD (Basic): This is the first programme displayed when the machine is switched on. SCHNELL (Quick): This mode is similar to the KURZ programme (Short) in that the steps are shorter for a faster process time. VOLLKORN (Whole wheat): WHOLE WHEAT: This mode allows more time for the kneading and rising steps in order to obtain better results with the low gluten whole wheat/whole meal flour. 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. 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. Attach the two kneading hooks (large and small) (3) to the drive shafts (4) on bottom of the baking mould (2). Sunken loaves: Typically, what happens is the dough will rise very well then sinks just as the baking process starts. Whilst the yeast is still producing gas a weak dough will maintain a good shape but once the yeast is killed by the baking process, the loaf can sink under it's own weight. Dough without gluten is like water without soap; you cannot make bubbles. The white flour brand you are using probably does not have sufficient gluten to make a decent dough. If you use warm water, the yeast may be exhausted before the rising process is complete. Be extra careful that the yeast does not come into contact with the water before the mixing process starts. But first, let us eliminate the obvious: Whole meal & brown loaves seldom rise as well as white. [. . . ] Spelt (German wheat) bread Tip: Open the lid of the appliance briefly before the last fermentation. Moisten the salt bread with hot water, spread the spelt or oat flakes and press the cumin lightly with the hand. Loaf size Buttermilk Spelt wholemeal flour Rye wholemeal flour Coarse ground spelt Sunflower seeds Salt Sugar Dried sourdough Dry yeast Program: STANDARD 1000 g (2 lb) 400 ml 230 g 180 g 180 g 75 g 1 teaspoon 1 teaspoon 1 packet 3/4 packet 1250 g (2. 5 lb) Water 300 ml 400 ml Butter 25 g 30 g Bread flour 540 g 700 g Grain semolina 60 g 80 g Cut sour apples with peel 1 1 Dry yeast 3/4 packet 1 packet Program: STANDARD Pumpkin bread Loaf size Pumpkin purée* Bread flour Salt Sugar Butter Pumpkin seeds Dry yeast Dough can be prepared by using the TEIG (DOUGH) program in the bread baking machine. [. . . ]