VG BBA 1

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� Fax +32 2 359 95 50 Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change the page numbering. Keep the language integrity. 2. Kneading blade Clean the kneading blade with a damp cloth. If the kneading blade is difficult to detach, pour some hot water in the baking tin and wait for a few minutes. Hot water will release the connection of the kneading blade. If the hole of the kneading blade is obstructed, clean it with a toothpick, making sure not to scratch the blade. 3. Lid with window Clean it with a damp cloth. Never immerse it in water or any other liquid. 4. Inner case If necessary, you can also clean the inner case. There too, only use a damp cloth. Make sure the inner case has totally cooled down before cleaning it. Make sure it is totally dry before switching on the appliance. 5. Housing Clean the housing of the appliance with a damp cloth. Never immerse the appliance in water or any other liquid. PROGRAMME DESCRIPTION AND RECIPE SUGGESTIONS MEMORY If there is a supply interruption during the course of bread making, the process of bread making will be continued automatically if the supply is restored within 20 minutes, without having to press the START/STOP key. If the supply interruption time exceeds 20 minutes, the memory cannot be kept and the bread maker must be restarted. If the programme cycle had not gone further than the kneading cycle, just restart the programme. If the programme had gone a bit further than the kneading cycle but had not reached the beginning of the baking cycle, use the baking programme "BAKE" which will start the baking process. However, if the programme was in the middle of the baking cycle at the time of the supply interruption, it is advisable to discard the dough and to start all over again as the baking programme might be too long and might burn the dough. STANDARD WHITE BREAD Programme: 1 (Basic) – Crust colour: light/dark – Weight: 450g/680g/900g This setting is used for breads which primarily use white flour; though some recipes may include small amounts of whole wheat flour as well. Loaves will be slightly denser than French or sweet breads. Ingredients: 450g 680g 900g 2/3 cup of water 1 tablespoon of butter or margarine 1 tablespoon of plant oil 1/3 teaspoon of salt 1 ½ tablespoon of powdered milk 2 tablespoons of sugar 2 cups of all-purpose flour or bread flour 1 ¼ teaspoon of quick-rise yeast or dried yeast 1 cup of water 1 ½ tablespoon of butter or margarine 1 ½ tablespoon of plant oil ½ teaspoon of salt 2 tablespoons of powdered milk 2 ½ tablespoons of sugar 2 ¼ cups of all-purpose flour or bread flour 1 ¼ teaspoon of quick-rise yeast or dried yeast 1 1/3 cup of water 2 tablespoons of margarine or butter 2 tablespoons of plant oil 1 teaspoon of salt 3 tablespoons of powdered milk 3 tablespoons of sugar 3 ½ cups of all-purpose flour or bread flour 1 ½ teaspoon of quick-rise yeast or dried yeast 34 VG BBA 1 - 110711 Assembly page 34/168
� Fax +32 2 359 95 50 Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change the page numbering. Keep the language integrity. 1. Measure the ingredients accurately and add to the baking tin in the order listed above (liquid ingredients first). 2. Insert the baking tin in the bread maker. Close the lid. 3. Select the desired programme. 4. Select the desired crust colour. 5. Select the loaf size. 6. Press the START/STOP key. 7. Using oven mitts, remove the bread after the baking time has elapsed. 8. Let it cool down on a wire rack at least one hour before slicing it. FRENCH BREAD Programme: 2 (French) – Crust colour: light/dark – Weight: 450g/680g/900g Traditionally, French bread has a crispier crust and lighter inside texture than basic breads. Ingredients: 450g 680g 900g 1 cup of water 2 tablespoons of oil 1 teaspoon of salt 2 tablespoons of sugar 2 cups of all-purpose flour or bread flour 1 teaspoon of quick-rise yeast 1 1/4 cup of water 2 tablespoons of oil 1 ½ teaspoon of salt 2 tablespoons of sugar 2 ½ cups of all-purpose flour or bread flour 1 ¼ teaspoon of quick-rise yeast 1 ½ cup of water 2 tablespoons of oil 2 teaspoons of salt 2 ½ tablespoons of sugar 3 ½ cups of all-purpose flour or bread flour 1 ½ teaspoon of quick-rise yeast 1. Measure the ingredients accurately and add to the baking tin in the order listed above (liquid ingredients first). 2. Insert the baking tin in the bread maker. Close the lid. 3. Select the desired programme. 4. Select the desired crust colour. 5. Select the loaf size. 6. Press the START/STOP key. 7. Using oven mitts, remove the bread after the baking time has elapsed. 8. Let it cool down on a wire rack at least one hour before slicing it. SWEET BREAD Programme: 3 (Sweet)– Crust colour: light/dark – Weight: 450g/680g/900g Use this setting for recipes that use fruit juice, additional sugar, or sweet ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent burning and the extra rise cycle gives the loaves a light, airy texture. 35 VG BBA 1 - 110711 Assembly page 35/168
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