BHG 395 - Bielmeier

GB
GB
BAKING SODA
It is similar to baking powder. It can also be used in
combination with baking powder.
Measuring Spoon (11):
Equals 1 Tablespoon
TROUBLESHOOTING GUIDE
No. Problem Cause Solution
WATER AND OTHER LIQUIDS
Water is an essential ingredient for making bread.
Generally speaking, water between 20°C and 25°C
is the best.
The water may be substituted with fresh milk or
water mixed with 2 % milk powder, which may
enhance bread flavour and improve crust colour.
Some recipes may call for juice to enhance the flavour
(e. g. apple juice, orange juice, lemon juice).
EggS
Eggs can improve bread texture, make the bread
more nourishing and increase the size. The egg
must be cracked open and then stirred evenly.
MEASURING INGREDIENTS
The most important thing for making good bread
is to use the proper amounts of ingredients. It is
strongly recommended to use measuring cups
(10) or measuring spoons (11) to obtain accurate
amounts. Failure to use accurate amounts can
have a significant influence on the quality of the
bread.
MEASURING LIQUID INGREDIENTS
Water, fresh milk or milk powder solution should
be measured with measuring cups (10).
Check the level of the cup with your eyes on a
horizontal plane to the surface of the liquid.
When you measure cooking oil or other ingredients,
clean the measuring cup (10) thoroughly.
Equals 1 Teaspoon
SEQUENCE OF INGREDIENTS
Generally speaking, the ingredients should be
added as follows:
Liquid ingredient, eggs, salt and milk powder etc.
When adding the ingredients, do not completely
wet the flour. The yeast can only be placed on the
dry flour. And yeast should not come into contact
with the salt.
After the flour has been kneaded for some time,
a beep will prompt you to put fruit ingredients
into the mixture. If the fruit ingredients are added
too early, the flavour will be diminished during the
long mixing time. When you use the delay function
for a long time, never add perishable ingredients
(e.g. eggs, fruit).
1 Smoke from ventilation
hole when baking.
2 Bread bottom crust is too
thick.
3 It is very difficult to remove
the bread.
4 Ingredients not evenly
stirred and bake poorly.
5 The bread ends up dry, with
no brown crust colour.
6 Display “H HH” after
pressing START / STOPP
(start / stop) button.
Some ingredients are sticking
to the heater element or
nearby.
For the initial use, oil
remained on the surface of
heat element.
The warm bread is left in
the pan for too long, and
thereby loses too much
water.
Kneading blades sticking to
the shaft in the bread pan.
Incorrect program selected.
Too much resistance, so
kneading blades can’t
rotate and stir adequately.
The cover was opened several
times during operation.
The temperature in the
bread maker is too high to
make bread.
Unplug the bread maker
and clean the heater element,
but be careful not to
burn yourself!
During the first use, dry -operating
and open the lid.
Take bread out quickly,
without using the warming
function.
After removing the bread,
put hot water into bread
pan and -immerge kneading
blade for 10 minutes.
Then take it out and clean.
Select the correct program.
Check kneading blades
hole; then take bread pan
out and operate without
the pans.
If not normal, contact an
authorized service facility.
Don’t open cover during
operation – especially during
the final rise.
Press START / STOPP
(start / stop) button and
unplug bread maker.
Then, remove bread pan
and open cover until the
bread maker cools down.
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Dry measurements
Dry measuring must be done by gently spooning
ingredients into the measuring cup (10).
When measuring small amounts of dry ingredients,
use measuring spoons (11).
Measurements must be level and not heaped, as
this small difference could throw off the critical balance
of the recipe.
7 The control panel cannot
be unlocked by pressing
PROZESS (cycle) and FARBE
(colour) (during program or
after finishing).
Technical failure.
Disconnect the machine
from the power outlet,
then plug the bread maker
into the socket again. Your
program will be interrupted
for only a few seconds and
will resume automatically
(cf. Memory).
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