Manual for Unold Backmeister 8650-8660 EN

 Automatischer Brot- und Teigzubereiter

Modell 8650 von 1000 bis 1300 g

Modell 8660 von 1300 bis 1800 g

Impressum:

©

 UNOLD AG – D 68766 Hockenheim

 Alle Rechte - auch auszugsweise – vorbehalten. Rezepte: Margret Blum Gestaltung: UNOLD AG Bedienungsanleitung 8650/8660, Stand 08/2004

G E  –  D  -  B  ER  R    Ä    T  TE   EB   BE   ES  S   C  C   H   HR  R   E  E   I  I  B   BU  U   N   NG  G     –   D E  ES  S   C  C   R   RI  I  P   PT  T   I   IO   ON  N     -   B E  ES  S   C  C   H   HR  R   I  I  J  J  V   VI  I  N  N   G   G 

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3 2

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1 2 3 4

5 6 7

Deutsch Deckel, abnehmbar, mit Griff Backform Kneter (2 Stück)

English Detachable lid with handle Bread pan Kneading blades (2 pcs) Gehäuse Housing with side vents, mit seitl. Lüftungsschlit- baking compartment, zen, Backraum, Bedien- control panel and illuminated display feld und beleuchtetem Display Messlöffel Measuring spoon Messbecher Measuring cup Hakenspieß zum EntHook to remove the nehmen des Kneters kneading blade (not shown) (nicht abgebildet)

III

Français Couvercle amovible avec poignée Moule de cuisson Pétrisseur (2 pcs)

Nederlands Deksel, afneembaar, met deksel Bakvorm Kneder (2 stuk)

Habillage avec ventilation, espace de cuisson, tableau de commande et affichage illuminé

Behuizing met zijdel. ventilatiesleuven, bakruimte, bedieningspanel, display

Cuillère graduée Gobelet gradué Crochet pour enlever les pétrisseurs (non illustré)

Maatlepel Maatbeker Haken voor uitnemen van het knedhaken (niet abgebeeld)

B E   A N   A B  ED  D   I  I  E   EN  N   F  F  E   EL  L  D   D  –  O P  PE   ER  R    A    T  TI   IN   NG   G  P  NE   EL  L    –  T  BL   LE  E   A    U  U  D E  E  C O  OM   MM   M A    N  ND   DE   E  -  B E  ED  D   I  I  E   EN  N   I  I  N   NG   GS   SP  P   A    N  NE   EL  L    I

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 VII !

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Deutsch

English

Français

Nederlands

Die Tasten des Bedienfeldes lassen sich nur betätigen, wenn das Gerät zuvor am EIN/AUS-Schalter eingeschaltet wurde.

The keys can only be activated when the appliance has been switched on at the ON/OFF switch

Mettez d’abord l’appareil en ordre de marche par l’interrupteur ON/OFF à la côté droite, après on peut actionner les touches.

De toetsen van het bedieningspaneel kunnen alleen worden bediend wanneer het apparaat van tevoren aan de  AAN/UIT-schake-laar is ingeschakeld.

LCD-Display

LCD Display

 Affichage DCL

LCD display

zeigt die aktuellen Einstellungen, den Programmablauf und die Zeit bis zum Programmende an

indicates the actual program status and the time until the end of the selected program

indique le déroulement du programme ainsi que la durée jusqu’à la fin du programme

geeft de instellingen en het programmaverloop en de tijdsduur tot het programmaeinde aan

BRÄUNUNG-Taste

BROWNING Key

Touche CUISSON

BRUINING-toets

zur Einstellung der gewünschten Bräunung

to set the required browning level

pour régler le degré de brunissement

voor het instellen van de gewenste bruining

ZEITWAHL-Taste

TIME SELECT key

zur Eingabe der Vorprogrammierzeit

to enter the preset time

Touche SELECTION DE TIJDKEUZE-toets TEMPS voor het invoeren van de

STUFE-TASTE

pour programmer le temps décalé

voorgeprogrammeerde tijd

WEIGHT SELECT key

Touche DEGRE

STAND-toets

zur Einstellung in 2 Gewichtsstufen in einigen Programmen

to changeover the 2 weight level settings in some programs

pour choisir le poids de pain dans quelques programmes

voor het instellen in 2 gewichtsstanden

MENÜ-Taste

MENU key

Touche MENU

MENU-toets

zum Auswählen der Programme, siehe Kapitel „Zeitlicher  Ablauf   “

to select the programs, see chapter „Time Procedure  “

pour sélectioner les programmes, voir „Déroulement des programmes  “

voor het kiezen van de programma’s, zie „Tijdschema van de programma’s   “

Start/Stopp-Taste

START/Stopp key

Touche START/STOP

START/STOP-toets

zum Starten und Abbrechen des Programmablaufs

to start and to stop the program

pour démarrer ou arrêter les programmes

voor het starten en beëindigen van het programma

INDIVIDUAL PROGRAMM

PROGR. INDIVIDUEL

EIGEN PROGRAMMA

avec une touche pour choisir le segment de programme à changer et une touche pour ajuster le temps préprogrammé

met toets voor het kiezen van het programmagedeelte en toets voor het wijzigen van de tijdsduur van het programmagedeelte

 VII EIGENPROGRAMM mit Taste zur Auswahl des Programmabschnitts und Taste zur Änderung der Zeitdauer des jeweiligen Programmabschnitts

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with one key to select the program phase to be amended and one key to change the preset time

OPERATING INSTRUCTIONS We congratulate you on the purchase of your Breadmaker . The bread dough is prepared with two kneading blades and is thus more thoroughly kneaded. The appliances works fully automatically and is very easy to handle. With one’s own programs you can produce large and small quantities of bread with two different sizes. You can read in the display in which preparation phase the Breadmaker is working. The Breadmaker   offers 9 permanently installed programs and 1 own program that you can individually program according to your personal requirements.  You can bake with the Breadmaker   with a timing delay, that means you are able to pre-program the baking process up to 13 hours in advance. With the appliance you can produce: -

white bread, dark leaven bread, light mixed bread, bread with corn,

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bread out of baking mixtures, or

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bread with baking enzymes and bread for allergy patients,

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cakes in the baking-powder program,

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dough that is treated otherwise,

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 jams that are boiled.

T E  EC  C   H   HN  N   I  I  C   C A    L  L S P  PE   EC  C   I   IF   FI  I  C  C    A    T  TI   IO  O   N   NS  S    O F  F B R  RE   E A    D  DM   M A    K  KE   ER  R    8 6  65  5   0   0/   /8  8   6   66   60  0    Power rating: Dimension: (L/W/H) Weight: Bread pan: (L/W/H)  Volume: Power cord: Housing: Lid: Features:

 Accessories:

Model 8650 700 W - 230 V - 50 Hz 410 x 220 x 290 mm

Model 8660 700 W - 230 V - 50 Hz 410 x 220 x 340 mm

7,3 kg 7,5 kg 223 x 127 x 115 mm 223 x 127 x 152 mm with Quantanium®-coating with Quantanium®-coating 1000 g - 1300 g bread weight 1300 – 1800 g bread weight 100 cm, firmly mounted 100 cm, firmly mounted Sheet steel, enamelled Sheet steel, enamelled Plastic, with control window Plastic, with control window • 9 programs in memory • 1 individual program • Select key for different bread weights • Select key for different browning levels • Time select key for time dealy up top 13 hrs •  Automatic keep-warm stage • ON/OFF switch 2 small kneading blades 2 small kneading blades measuring cup and spoon 2 large kneading blades hook to remove the kneading blades measuring cup and spoon Instruction booklet with many recipes hook to remove the kneading blades Instruction booklet with many recipes

Subject to technical modifications.

©

 UNOLD AG – D 68766 Hockenheim

 All rights reserved, even for excerpts. Recipes: Margret Blum Design: UNOLD AG Instruction booklet models 8650/8660, updated August 2004

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S   A F  FE  E   T  T   Y   Y R U  UL  L  E   ES  S    Please read these instructions carefully and keep them in a safe place. 1.

Do not touch hot surfaces. Use oven gloves. The Backmeister is very hot when baking has finished!

2.

Never immerse the power supply cable or the breadmaker in water.

3.

Ensure that the breadmaker is always supervised by an adult if children are in the vicinity!

4.

When the appliance is not being used and before it is cleaned, switch off the appliance at the ON/OFF switch and disconnect the power supply plug from the mains

5.

Do not use the breadmaker if the power supply cable is damaged, in the event of faulty performance or if the breadmaker itself is damaged. The breadmaker must only be examined and repaired by an authorised repair workshop. Do not attempt to repair the breadmaker yourself as the guarantee will then become null and void.

6.

The use of alien accessories that have not been approved by the manufacturer can damage the breadmaker, and which must only be used for its intended purpose.

7. Place the breadmaker on a surface in such a manner that it cannot slip, as can happen when kneading a stiff dough. This must be taken into account with advance programming when the breadmaker operates unattended. Use a thin rubber mat on a slippery surface so that the danger of slipping is prevented. 8.

The Backmeister must be operated at least 10 cm from other objects. The breadmaker must not be used outdoors!

9.

Ensure that the power supply cable does not come into contact with hot surfaces, nor hang down from the worktop so that children cannot pull the cable.

10. Never place the breadmaker on a gas or electric hob or alongside a hot baking oven. 11. Utmost care must be taken when moving the breadmaker when it contains hot liquids (jam). 12. Never remove the baking tin during operation. 13. Never fill the baking tin with more than the specified quantities, particularly with white bread. The bread will not be uniformly baked and the dough will overflow! Please refer to the corresponding instructions. 14. Provide close supervision when testing new recipes. 15. Never switch on the appliance without properly placed bread pan filled with ingredients. 16. Never beat the bread pan on a working top or edge to remove the pan. This may entail damages. 17. Metal foils or other materials must not be inserted into the breadmaker as this can give rise to the risk of a fire or short circuit. 18. Never cover the breadmaker with a towel or any other material. Heat and steam must be able to escape freely.  A fire can be caused if the breadmaker is covered by, or comes into contact with, combustible material, e.g. curtains. 19. Before a certain type of bread is baked overnight, you should always try out the recipe first to confirm the correct mixing ratio of the individual ingredients, that the dough is not too stiff or thin, or that the quantity is not excessive and overflow.

The manufacturer does not accept any li ability if the breadmaker is used commercially or in a manner that does not conform with these operating instructions.

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B E  EF  F   O   OR   RE  E    U S  SI  I  N  N   G   G T H  HE  E    B R  RE  E   A    D  DM   M A    K  KE   ER  R    F O  OR   R T H  HE  E    F I  IR  R   S  S   T   T T I  IM  M   E   E  Please check, if all parts and accessories are complete and faultless. Before using the machine for the first time, remove all packing materials ans loose parts from the inside. Wipe the bread pan of the Backmeister with warm water and a mild detergent and clean the kneading blades. Wipe the exterior of the appliance with a damp cloth. Do not immerse the appliance into water. Dry all parts thoroughly. Place the bread pan into the machine. Put the plug into the receptacle and switch on the appliance. The breadmaker is now ready for operation and can be programmed. During the first oepration cycle, steam may be produced. We recommend to make firstly one operation cycle with inserted idle bread pan (without kneading blades) in the program BAKING POWDER. Afterwards let the appliance cool down. Now your breadmaker is ready for baking the first berad.

E   X P   A N  PL   L A    N  N A    T  TI   IO   ON  N    O F  F T H  HE   E C O  ON  N   T   TR   RO  O   L   L P  NE   EL  L    O N  N/  /  O  O   F  F   F   F S W  WI   IT  T   C   CH  H     to switch the appliance on or off. This switch is located at the lower right side of the housing. If you don’t use the appliance, you should always switch it off in order to interrupt the power supply and then take the plug out of the receptacle. The programs can only be selected and started when the appliance has been switched on.

S TA  T  R  RT  T   /   /S  S   T   TO   OP  P    B U  UT   TT  T   O   ON  N     for starting and terminating the program ⇒ With the Start/Stop-Button you can terminate the program in every program step. Keep the button pressed until a bleep can be heard. The starting position of the initially chosen program is shown in the display. Should you wish to choose an alternative program, this can be done with the menu button. Then press the START/STOP button again.

D I  IS  S   P   PL   L A    Y  Y  BASIC SETTING  As soon as the plug is inserted in the socket, the display shows the duration of the last program used. After a longer period of non.-use this is the programm BASIS 3:30 - (the figures blink). The arrow points to BASIS, SIZE I and browning MEDIUM. The breadmaker is ready for operation displayed. During operation the program step can be read from the time-remaining clock as well as from the details on the display. The details are in English and mean: PREHEAT = the liquid and the ingredients are being warmed up to the optimum temperature, if necessary (if not necessary, there is not operation in this stage); = is shown when the appliance commences the kneading phase; KNEAD = a bleep can also be heard. Ingredients are now to be added;  ADD = the various raising phases are shown; RISE (1-3) = baking is being carried out; BAKE COMPLETE = the baking is finished - the bread can now be removed; KEEP WARM = the baked articles will be kept warm for 1 hour.

T I  IM  M   E   E S E  ET  T   T   TI  I  N  N   G  G    The program (with the exception of BAKING-POWDER, RAPID; RAPID + DOUGH, RAPID + WHOLEMEAL, and JAM) can be started with a timing delay. You must add the hours and minutes after which the preparation is to be started to the time that is automatically applicable for the program and, if appropriate, the 1 hour keep-warm time (following the baking process). Example: It is evening 8:00 p.m. and you wish to have freshly baked white bread at 7 :00 in the morning: The ingredients in the prescribed order are put into the pan, which is then put into the appliance. Care must be taken that the yeast does not come into contact with liquid. Choose the required program with the MENU button and enter the required browning with the BROWNING button and the required bread size with the STUFE button. In this example we choose program 1 = BASIC, STUFE II, MEDIUM that requires 3:30 hours, plus a keep-warm time of 1 hour (i.e. total time of 4:30 hours), which means that the program must begin at 2:30 a.m. in the night. The time (in the example, it is 8:00 p.m.) that lies between the programming and your breakfast is 11 hrs. In order to get fresh warm bread at 7:00 in the morning, you must increase the program duration by means of the timing button ZEITWAHL to 11 hrs (in steps pf 10 min.). When the display shows the program duration of 11 hrs you can start the operation by pressing the START/STOP button. 45

The program is then started automatically early enough to have freshly baked bread at 7:00 h in the morning. If you should not take out the bread immediately, the keeping warm time of 1 hr starts. For time delayed baking please do not use perishable ingredients such as milk, eggs, fruit, yoghurt or onions, etc.

M E  EN  N   U  U    With the Menu button you can call up the individual programs that are described in detail in the table “Timing Process”. The programs are used for the following preparations: for white and mixed bread. This is the most widely used program. Basic  for wholemeal bread Basic wholemeal  for making dough Basis dough  for quick preparation of white and mixed bread Quick   for quick preparation of wholemeal bread Quick wholemeal  for quick preparation of dough - e.g. dough for pizza Quick dough  Jam for boiling jams and marmalades  Baking powder for cakes and biscuits baked with baking powder  for preparation of sweet yeast dough   Yeast pastries Individ. program for individual programming of the program process, see the chapter   “Individual program” 

B R  RO  O   W  W   N   NI  I  N  N   G  G    With this button the browning can be set at LIGHT-HELL, MEDIUM-MITTEL or DARK-DUNKEL.

S I  IZ  Z   E   E  This enables the following setting in the various programs acc. to the recommendations in the recipes:  

SIZE I = for a small bread weight SIZE II = for a larger bread weight

Model 8650 750 - 1000 g 1300 – 1500 g

Model 8660 1000 - 1300 g 1500 – 1800 g

I N  ND  D   I  I  V  V   I  I  D  D   U  U    A    L  L P R  RO  O   G  G   R   R A    M  M   You can activate this program with the button PROGRAM STEP PROGRAMMABSCHNITT  and TIME CHANGE ZEITÄNDERUNG. We refer to the chapter “Jndividual program”, in which the process is described in detail.

T H  HE  E    F U  UN  N   C   CT   TI   IO   ON  N   S   S O F  F T H  HE  E    B R  RE  E   A    D  DM   M A    K  KE  E   R  R     A L  L A    R  RM  M    F U  UN   NC  C   T  T   I   IO  O   N  N     The alarm sounds:  whenever the appliance is connected to the mains and is switched on by means of the ON/OFF switch; this means, that the appliance is ready for operation and can be programmed;  whenever pressing any of the buttons;  during the second kneading process, to warn that seeds, fruit, nuts or other ingredients have now to be added.  after the baking process, the appliance bleeps often during the keep-warm phase to warn you that the programm has finished.

R E  EP  P   E  E   A    T  T F U  UN  N   C  C   T   TI  I  O   ON  N    A   A F  FT   TE  E   R  R    P O  OW   WE   ER  R    O U  UT   T A    G  GE   E  Should the electricity supply have been cut off during the operation of the Breadmaker , the appliance will re-start, on re-instatement of the supply, automatically from the point arrived at when the cut-off occurred as long as the pause is not longer than 2 minutes. If the break in the electricity supply last more than 2 minutes and the display shows the basic setting, the Breadmaker must be re-started. This is only practical if the dough was not further than the kneading phase when the break occurred. Otherwise the program must be started from the very beginning or can be continued by programming the individual program accordingly.

S   A F  FE   ET  T   Y  Y    F U  UN  N   C  C   T   TI  I  O  O   N  N   S   S  If the temperature in the appliance, due to previous use, is too high (above 40 °C) for a newly chosen program, when an attempt to re-start is made, the display will show HOT and an alarm sound will be heard. Should this occur, remove the pan and wait until the appliance has cooled off and is back to the beginning of the originally chosen program. 46

T H  HE  E    P R  RO  O   G  G   R  R    A    M  M P R  RO  O   C   CE   ES  S   S   S O F  F T H  HE  E    B R  RE  E   A    D  DM   M A    K  KE   ER  R    P L   A N  L A    C  CI   IN  N   G  G    O F  F T H  HE   E B R  RE  E   A    D  D P  N  Hold onto the anti-stick baking pan with two hands and set it exactly in the middle of the base in the baking room. Carefully push the pan down until it clicks in. Eventually it is necessary to turn the two drawers at the underside until the pan clicks into place (see page 7). Fix the two kneaders onto the drive shafts. Eventually it is necessary to turn the kneaders slightly until they click into place. The top of the driving shaft must project about 2 mm over the opening of the kneader. We recommend prior to placing the kneaders to fill the holes with heat-resisting margarine (not fat-reduced margarine). This avoids the dough to stick below the kneaders and facilates to remove the kn eaders from the bread.

P O  OU  U   R   RI  I  N  N   G  G    I N  N T H  HE  E    I N  NG  G   R   RE  E   D  D   I  I  E  E   N   NT  T   S  S    The ingredients must be poured into the pan in the order prescribed in the recipe. In case of heavy dough with high rye or wholemeal portion we recommend to reverse the order of ingredients, i.e. to fill in first the dry yeast and the flour, and finally the liquid to endure a better kneading result.

S E  EL  L  E  E   C  C   T   TI  I  N  N   G   G T H  HE  E    P R  RO  O   G  G   R   R A    M  M  Select the required program p with the MENU button. Select the SIZE/STUFE appropriate for the program. Select the required BROWNING/ BRÄUNUNG.  You can set a delay with the TIMING BUTTON/ZEITWAHL. Press the START/STOP  button.

M I  I X    I  IN   NG  G    A   A N  ND  D    K N  NE  E   A    D  DI  I  N   NG  G    D O  OU  U   G  G   H   H  The Breadmaker mixes and kneads the dough automatically as long as necessary to reach the proper consistency.

P   A U  US  S   E   E   After each kneading process there is a pause to allow the liquid to slowly penetrate the yeast and the flour.

D O   A I  OU  U   G   GH  H    R  IS  S   I   IN  N   G  G     After each kneading phase the Breadmaker produces the optimal temperature for the raising of the dough.

B   A K  KI   IN  N   G   G  The bread baking automatic regulates the baking temperature and the timing automatically. K E   A R  EE  E   P  P   I  I  N  N   G   G W  RM   M  When the baking is over, a peep sound can be heard several times to indicate that the bread or food can be removed. At the same time a keep-warm time of 1 hour begins.

E N  ND  D    O F  F T H  HE   E P R  RO  O   G  G   R   R A    M  M P R  RO  O   C  C   E   ES  S   S   S   After the end of the program process, take out the pan with the help of hand-cloths and leave for about 30-30 minutes. Then remove the bread carefully from the pan. Please do not knock the pan against the table, as this might damage the pan. If the bread does not immediately fall onto the cooling wire, waggle the kneading drive from below until the bread falls out. If the kneader is stuck in the bread, use the hooked skewer. Push it on the underside of the still-warm bread in the (almost) round opening of the kneader and fold it on the bottom edge of the kneader, ideally at the point where the kneader blade is. Then pull the kneader up with the hooked skewer. You can then see exactly where the blade is in the bread.

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T I  IM  M   I   IN  N   G   G P R  RO  O   C  C   E   ES  S   S   S O F  F T H  HE   E P R  RO  O   G   GR   R A    M  MS   S     S    I    S    A    B

   N    R    O    S    K    I    L    S    L    A    O    B   +    V

   +    S    I   G    S   I    A   E    B   T

   C    I    S    A    B

     E    L    C    I    O   L    S    H   A    E    A    B   + W    M

  +   H    S    I   G    S   U    A   O    B   D

Choice of bread size Timing switch

I

Choice of browning  Adding of ingredients – signal during 2nd kneading Display shows ADD

•

•

•

•

•

•

Total time 3:20 in hours Times in Minutes: Pre-heat. Motor not 17 working - heat on/off (5/25 s) Slow stirring left 3 1st kneading right 2nd kneading changing right/ left Heating on/ off (5s/25s) 1st raising Heating on/ off Dough smooth 2nd raising Heating on/ off

2

Dough smooth

II

13

I •

   L    L    E    N    H    C    S

   D    I    P    A    R

  +   +   E    L   L   D   H    D    I   O   A   I   G    P   H    P   U    A    E   A   O    R   W    M   R   D

II

   M    A    J

   N   -   E    E   H    F   C    E   U    H    K

   R    G   E    N    I   D    K   W    A   O    B   P

   E    K    A    C

•

I

• •

•

   L    I    U    P      K    C   R    A   E    B   V

-

•

•

3:30 3:30 3:40 1:50

•

•

•

1:58

2:08

0:45

1:20 Preheat 15

•

•

•

•

•

2:00

3:09

3:20

11

22

20

37

40

22

5

5

9

3

3

3

3

3

3

3

3

3

2

2

2

2

2

2

2

2

2

13

13

45 1

45 1

18

18

13

13

13

45

45

45

45

1

1

1

1

18

18

18

18

1

1

1

1

16

20

20

45

16

Stirring + Boiling 45

Stirring 16 8

15

without 7 heat

7

1

1

1

1

39

39

56

56

60

60

45

45

35

35

without 25 heat

35

Baking

55

62

55

62

55

55

without heat

22 80 Pause 60

60

60

60

60

60

without heat 20

without heat 16

The handling of the individual program is described in the following chapter “Individual program”.

48

II

•

3rd raising Heating on/ off

End of the programming process Keep-warm Heating on/ off 20s/10s at 85°C

   E    +    R    L     Ü    L    T    E    I    F    N    G    N    H    I    C   E    O    S   T    K

   +    N    L   R    L   O    E   K    N    L    L    H    C   O    S   V

I N  ND   DI  I  V  V   I   ID  D   U  U    A    L  L P R  RO  O   G  G   R  R    A    M  M  This new generation BACKING MASTER has available several programs that include a program called INDIVIDUAL PROGRAM because you can program it yourself.  You can include some of the pre-programmed parts of the basic works setting as well as being able to change the timings of individual program phases or even leaving out various program processes. This gives you the possibility of individually making your bread or even preparing dough. Initially for the basic setting of INDIVIDUAL PROGRAM we offer the following information : Carry out as follows: INDIVIDUAL PROGRAM The program offers the following options Select EIGENPROGRAMM /Individual program  Select browning degreeg yes with the menu button.  Acoustic signal for adding yes Chose the appropriate sector with the program  ingredients (in the kneading sector button PROGRAMMABSCHNITT. The disphase) play shows the first program phase PREHEAT and Time delay yes the preset time for this phase (0:22 min.). Sizes I and II no  You may now adjust the preset time ny pressing  the time change button ZEITÄNDERUNG within The manufacturer’s pre-set program corresponds to the the limits shown in the schedule, i.e. 30 min for program “Yeast cakes”. The duration of the respective this phase. If you want to shorten the time, conprogram phases can be adjusted within the limits listed tinue to press the key after reaching 30 min., it will below: restart at 0 and you set for example 10 minutes. The setting options are listed in the schedule on Total time 3:50 the left side. If you want to cancel a certain proin hours gram phase, press the button ZEITÄNDERUNG, Pre-heat - heating on/off until the display shows OFF. Preset time 0:22 Then confirm the adjustment by pressing the pro presetting from / to 0-30 minutes gram sector button PROGRAMMABSCHNITT Kneading once. Preset time 0:18 Press the program sector button PROGRAMM presetting from / to 0-30 minutes  ABSCHNITT  again to move to the next program 1st raising sector for which the programmed time will be disPreset time 0:45 played. presetting from / to 0-120 minutes When the times in the table of the appropriate  (2:00 hours) program sector are exceeded by pressing the time 2nd raising change button ZEITÄNDERUNG, OFF appears in Preset time 1:25 the display; this will cause this sector to be ignored presetting from / to 0-120 minutes in the program process. (2:00 hours) 3rd raising OFF Whenever you make any changes, each program  Preset time 0-120 minutes sector, even if no changes are made, must be conpresetting from / to (2:00 hours) firmed by pressing the program sector button PROGRAMMABSCHNITT. Baking Preset time 1:00  After having adjusted resp. confirmed all program  presetting from / to 0-60 minutes phases, the display shows again the first phase (1:00 hour) PREHEAT . Keep-warm Now leave the program setting by pressing the  Preset time 60 START/STOP  button once. The display now presetting from / to OFF or 1:00 hr shows the total preset time for the indivdual program. Press the START/STOP button again to start the  program. On the next page you will find two exampes for working with the individual program:

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The following recipe is provided for the preset individual program without any amendments.

S t  to   ol l l l e  e  n    w i it  t  h    w h  hi  it  t  e  e    c h  he   ee   es  s  e   e  Weight approx Eggs White cheese 20% Rum

Mod. 8650 700 g 1 125 g 2 ½ tblsp

Mod. 8660 1400 g 2 250 g 5 tblsp

Bitter almond oil 2 drops 4 drops Juice and peels of ½ lemon 1 lemon Melted butter 90 g 180 g flour type 405 250 g 500 g Sultanas 60 g 125 g  Almonds, grated 60 g 125 g Hazelnuts, grated 60 g 125 g Candied lemon peel 20 g 40 g Bakin powder ¾ bag. 1½ bag Salt 2 pinches 3 pinches  Vanilla sugar ½ bag 1 bag Sugar 100 g 200g Individual program: Knead = 20 minutes Proceed as follows:  Adjust the program phases as described above PREHEAT; OFF • • 20 KNEAD: RISE I - Rise III: OFF • • OFF BAKE: KEEP WARM : • OFF  After kneading remove the dough from the breadmaker and form a cake (a stolen is a German speciality formed like a bread). Bake in the oven at 180°C for approx 60 minutes.

Crunchy white bread Mod. 8650 Weight approx. 680 g Water 250 ml Flour type 1050 500 g Butter 20 g Salt 1 tsp Dry yeast ¾ bag Individual program: basic setting

Mod. 8660 900 g 280 ml 675 g 30 g 1½ tsp 1 bad

The program corresponds to the basic settings of the individual program. If there should be any amendments memorized from previous operations, first restore the basic settings as described on the previous page. The display must show a total program duration of 3:50 hrs.

C L   A I  LE  E   A    N  NI   IN  N   G   G A   A N  ND   D M  IN  N   T   TE   EN  N    A    N  NC  C   E   E  Before the Backmeister   is used for the first time, wash the baking container and kneader with warm water and a mild washing-up liquid. All parts must be dried thoroughly before mounting them.  Always switch off the appliance and remove the plug from the mains before cleaning it. Always allow the breadmaker to cool down before it is cleaned and stored. It takes approximately 30 min. for the breadmaker to cool down before it can be used again Remove all ingredients and crumbs from the lid, case and baking chamber with a moist cloth. Never immerse the breadmaker in water and never fill the baking chamber with water. The lid can be removed for easy cleaning; simply open the lid to an angle of 40° and then withdraw. Wipe the baking tin with a moist cloth. The inside of the tin can be rinsed with warm water and a washing-up liquid. Do not soak the tin in water for prolonged periods. Do not use any sharp or abrasive detergents. Both the kneader and driving shaft should be cleaned immediately after use. The kneader may be difficult to remove if it remains in the baking tin. In such an event fill the container with warm water and allow it to soak for approx. 30 minutes. The kneader can then be easily removed for cleaning. The bread pans is equipped with a high quality QUANTANIUM® non-stick coating. Never use metal objects or scourers to clean the surface of the non-stick container. It is normal for the colour of the non-stick surface to change in the course of time. This does not influence the non-stick function. Condensation from the steam accumulates between the inside and outside lid during baking and flows off the lid when baking has been completed. This is normal. Any discolouration of the lid is of no consequence, but it can be removed with an appropriate cleaner. Before the breadmaker is packed away for storage ensure that it has completely cooled down, is clean and dry, and that the lid is closed. 50

 A N   A N  NS   SW   WE  E   R   RS  S    T O  O Q U  UE   ER  R   I  I  E  E   S  S    O N  N T H  HE   E A   A P  PP   PL  L  I   I A    N  NC   CE   E A   A N  ND   D H  ND   DL   LI  I  N  N   G   G  T h  he  e    b r  re  e   a  a   d   d s ti  tic   c k  ks  s   i n  t h  he  e    p   p a  an   n a f  ft  t  e  r     b a  ak   ki i n  n   g  g     Allow the bread to cool off for approx. 20-30 min., then turn the pan cautiously without pushing it on the table. If necessary, slightly waggle the blades (kneader connections). Before baking is commenced, rub a little oil on the kneaders. Before placing the kneaders into the bread pan, fill the holes in the kneaders with heat resisting margarine to avoid dough from sticking at the underside.

H o  n  t h  ow   w c a  an   n t h  he  e    h o  ol  le  e   s   i in  he   e b r  re  e   a   ad   d f r  ro  o   m  m    t h  he  e    k n  ne  e   a  a   d   de   er  r   b e  e a v  vo  o   i i d  d   e   ed  d   ?  ?    Before the last raising phase, you can remove the kneader with floured fingers (see the timing of the program process on the display. Should you not wish to do that, after baking use the hooked skewer. If care is taken, larger holes are avoidable.

T h  o w  t h e  he  e    d o  ou   ug  g   h   h fl  f lo  ws  s   o v  ve  e   r     t  e b r  re  e   a   ad   d p   p a  an   n.  This may occur, when wheat flour is used, which rises more due to the higher gluten portion. Remedy: reduce the flour quantity and adapt the other ingredients. The baked bread will have a great  volume;  Add 1 tbsp of melted margarine on top of the flour;  select a shorter program, for example the program RAPID/ SCHNELL. 

T h  he  e    b r  re  e   a  a   d   d r i is  s  e   es  ,   b u  ut  t   s i in  n   k   ks  s   i n  t h  he  e    b a  ak   ki i n  n   g p  g    p    h  ha  a   s   se   e  a) if a “V” form channel appears in the bread flour gluten is missing, that means that the flour contains too little protein (occurs in rainy summers) or the flour is damp. In this case we recommend: Select the program RAPID/SCHNELL.   Add to the flour 1 tbsp wheat gluten for every 500 g of flour.  b) if the bread sinks like a funnel in the middle then it could be that: the water temperature was too high;  to much water was used;  flour gluten is missing. 

W h   p e  he  e   n   n c a  an   n t h  he  e    B r  re  e   a  a   d   dm   ma  a   k   ke  e   r    l i id     b e  e o  en   ne  e   d   d d u  ur n  r    i n g  g t h  he   e b a  ak   ki i n  n   g  g    p   p r  ro  o   c   ce   es   ss   s?  ?    Basically it is always possible when the kneading takes place. During this time, one can add small amounts of flour or liquid. If the bread has to have a particular appearance after baking, take the following steps: before the last raising, carefully and shortly open the lid (see the program process table), make a cut in the crust with a sharp pre-warmed knife, spread seeds or flakes on the surface or spread a potato-flour and water mixture on the crust so that it shines after baking. This is the last phase in which the BREADMAKER lid can be opened, otherwise the bread will sink.

T h  he  e    b r  re  e   a  a   d   d c r  ru  u   s  s  t   t i s  s n o  ot   t b r  ro  o   w  w   n    e n  no  o   u   ug  g   h  h   .  Mix 1 egg yolk with 1 tsp of sweet cream and brush the dough top after the last kneading cycle.

W h  g u  ha  a   t   t d o  o t h  he   t y  y p    e f  e fi ig  ur   re  e   s  s   m e  ea   an   n w i it  t  h    f l lo  o   u   ur  r  ?  ?    The lower the figure the less roughage is contained in the flour and the lighter it is and the more it rises because it contains a higher proportion of gluten. Please find below a schedule with the different types for Germany, Austria, and Switzerland as well as some explanations. Description German  Austrian Swiss Type No. Type No. Type No. very fine, white, e.g. for cake 405 480 400 Wheat flour plain white flour for bread 550 780 550 medium flour 1050 1600 1100 dark wheat flour 1600 1700 1900 very fine 815 500 720 Rye flour fine 997 960 1100 medium 1150 960 1100 wholemeal, rough 1740 2500 1900

W h  s f o  ha  t     i is  f l o u  ur g  r   g l lu  u   t  t  e   en  n   ?   ?  The higher the type figure, the less gluten is in the flour and the less the dough rises. The highest gluten portion is found in flour of the German type 550.

W h  s  w h  ha  t     i is  ho   ol l e  e   m   me  e   a   al  l f l lo   ou  u   r  r  ?  ?    Wholemeal flour can be made from all sorts of grain, even wheat. The designation whole meal means that the flour is ground from the whole grain and thus has more roughage. Therefore wheat wholemeal flour is somewhat darker. Wholemeal bread is not necessarily darker as is often assumed. 51

W h  ha   at   t h a  as   t o  o b e  e n o  ot   te  e   d   d w h  he  e  n    u si  sin   n g  g r y  ye   f l lo  o   u   ur   r?  ?    Rye flour does not contain any binding substances, thus pure rye bread does not rise very much. To make it edible, a RYE WHOLEMEAL BREAD must be made with leaven dough. The dough will only rise when at least ¼ of the total flour quantity is replaced by type 550 flour .

W h  hi  ic  c  h   h d i if  f  f   fe   er   re  e   n  n   t     f l o u  ur   rs  s   c a  an   n b e  e u s  se   ed   d?  ?    a) Corn, rice, potato flour   can be used in particular for allergy patients or persons suffering from sprue or celiaca. See the recipes in the respective chapter. b) Spelt flour  ist very expensive, but free of chemical residues as spelt grows only on poor grounds. Spelt flour is ideal for allergy patients. All recipes for flour type 405, 550, 1050 can be prepared as well with spelt flour. c) Hard wheat flour  (durum) is ideal for French baguette due to its consistency.

H o  ow    c a  an f   n f r  re  e   s   sh    b r  re  e   a   ad    b e  e m a  ad   de  e    m o  or  r  e  e    e di  dib   b l le  e   ?  ?    If a boiled purée is put with the flour and kneaded in the fresh bread is more edible.

I n  n w h  ha  a   t   t p   p r  ro  o   p    o  or  r  t  t  i  io  o   n   n c a  an   n o n  ne  e    u s  se   e r a  ai  is  s  i i n  n  g    s u  ub  b   s   st   ta  a   n   nc   ce   es  s  ?   ?  It can be bought in various quantities, so one must observe the manufacturer’s details on the packing and the quantity set in relation to the amount of flour used, with both yeast and leaven dough.

T h  he  e    b r  re  e   a  a   d   d t a  as   st   te  e   s   o f y  f y e  ea   as   st  t  :   :  a) if sugar is used, leave it out but the bread will not be so brown. b) add to the water a quantity of spirits vinegar, for a small loaf = 1½ tbsp - for a large loaf 2 tbsp c) replace the water with buttermilk or kefir, this will improve the freshness of the bread.

T E  EC  C   H   HN  N   I   IC  C    A    L  L D E  EF  F   A    U  UL   LT  T   S   S O F  F T H  HE   E B R  RE  E   A    D  DM  M    A    K  KE  E   R  R    Default Smoke coming out of the baking chamber or vents

Cause Ingredients sticking to baking chamber or on the outside of the baking tin

Bread has partly collapsed and is moist at the bottom

Bread remained too long in tin after being kept warm

Bread cannot be easily removed from the tin.

The loaf is sticking to the kneading knife.

Ingredients have not been properly mixed or the bread has not been properly baked.

Incorrect program START/STOP key was touched while breadmaker was operating. Lid has been opened too long or too often.

Remedy Switch off the machine, disconnect the mains plug; wait until cooled down, then clean the baking chamber and tin. Before using the breadmaker for the first time, make one baking cycle with inserted bread pan, but without ingredients in the program BACKPULVER to remove eventual residues. Remove bread latest after end of keepwarm function, to allow the steam to escape. Before baking the next bread, clean kneading knife and shaft after If necessary fill the tin with warm water and soak for 30 min. The kneader can then be easily removed. Check selected menu; set another program. Discard ingredients and start anew

Only open the lid very shortly to add ingredients after the signal in the phased KNEAD or RISE 2. Do not open in a later phase. Long power outage during operation. Throw away the ingredients and restart from the beginning, or continue the process in the individual program. The rotation of the kneaders is blocked. Check, if the kneaders are blocked by seeds or other ingredients. Remove the bread pan and check, if the catch at the underside rotates. The shaft must project about 2 mm on top of the kneaders. If none of these options help, contact our after-sales service. Baking pan springs up dur- The side springs on the base in the inner Open the appliance lid which will interrupt ing the kneading process housing have lost their strength. the program. Take out the pan and pull up the springs a little. Replace the pan and close the lid. The appliance will carry on working. The dough is too thick, the kneading Open the lid. Add liquid to the dough and hooks are blocked and push up the pan. close the lid again.

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D E   A N  EF  F   A    U  UL   LT  T   S   S T O  O H  ND   DL  L  I   IN  N   G   G O R  R R E  EC  C   I   IP   PE  E    M I  IS   ST  T   A    K  KE  E   S   S  Mistake Bread rises too much.

Cause Too much yeast, too much flour not enough salt, or a combination of these causes Bread does not rise or No or insufficient yeast only insufficiently Old yeast. Liquid too hot  Yeast came into contact with liquid Wrong or old flour. Too much or insufficient liquid. Not enough sugar Dough rises and flows  Very soft water so that yeast fermentation is stronger. over the baking tin. Too much milk has influenced yeast fermentation Bread has collapsed. Bread volume larger than the tin causing it to collapse Too early or too fast yeast fermentation due to warm water, warm baking chamber or high humidity level. Bread is dented after bak- Not enough gluten in the flour. ing. Too much liquid Stiff lumpy, texture Too much flour or insufficient liquid Not enough yeast or sugar Too much fruit, wholemeal or other ingredients. Old or poor quality flour Not baked in the centre. Too much or insufficient liquid. High amount of moisture. Recipe with moist ingredients, e.g. yoghurt. Open, coarse texture or Too much water. full of holes. No salt. High amount of moisture; water was too warm. Liquid was too hot. Mushroom-like surface Bread volume larger than the tin that has not been properly Too much flour, particularly with white bread. baked Too much yeast or insufficient salt. Too much sugar Sweet ingredients in addition to the sugar. Unevenly sliced or lumpy Bread has not cooled down sufficiently. bread. Flour was not properly kneaded in at the sides a) b) c) d) e) f) g) h) i)  j) k) l) m)

Remedy a/b a/b e c d e a/b/g a/b f/k c a/f c/h/i l a/b/h a/b/g a/b b e a/b/g h g g b h/i c a/f f a/b a/b b j g/l

Measure the ingredients correctly. Match the quantity of ingredients accordingly and check whether an ingredient has been forgotten. Use another liquid or allow it too cool down to room temperature. Add the ingredients in the sequence listed in the recipe. Produce a small hole in the centre and immediately add the crumbled or dried yeast. Avoid direct contact between yeast and liquid. Only use fresh and properly stored ingredients. Reduce the overall quantity; do not use more that the specified quantity of flour. Reduce all ingredients by one third. Correct the amount of liquid. If moist ingredients are used then the amount of liquid must be reduced. Use 1-2 tablespoons less during wet weather. Do not use the timing program in hot weather. Use cold liquids. Use the program SCHNELL or ULTRASCHNELL to shorten the rising phases. Immediately remove the bread from the tin after baking and allow it to cool down on a grid for at least 15 minutes before it is cut. Diminish the yeast or all ingredients by one quarter of the specified amount. Do not grease the bread pan. Add one tablespoon of wheat gluten to the dough.

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C O   A K  OM  M   M   ME   EN  N   T   TS   S O N  N B  KI  I  N   NG   G  1 .  I  I N  NG  G   R   RE  E   D  D   I  I  E  E   N  N   T  T   S   S   As each ingredient has a particular role in the success of bread-making, the measuring is important as the correct order of adding ingredients. The important ingredients, such as liquid, flour, salt, sugar and yeast (both dry and fresh yeast can be used) affect the successful results in the preparation of bread and dough. Therefore always use the appropriate quantities in the correct proportions to one another. Use lukewarm ingredients if you are immediately starting to bake. If the TIME program is to be used, the ingredients must be cold so that the yeast does not ferment too soon. Margarine, butter and milk only affect the taste of the bread. Sugar can be reduced by 20% so that the crust will be lighter and thinner without otherwise affecting the baking results. Should you prefer a softer and lighter crust, you can replace the sugar with h oney. Gluten, that is formed through kneading, provides the structure of the bread. The ideal flour mixture contains 40% wholemeal flour and 60% white flour. Should you wish to add whole grains, soften them up overnight. Appropriately reduce the quantity of flour and liquid (up to 1/5 less). Leaven is indispensable in the making of rye flour bread. It contains milk and vinegar acid bacteria that cause the bread to be light and slightly sour. Making it up oneself takes up quite some time. Therefore we use in the following recipes concentrated leaven-dough powder which comes in packs of 15 g (for 1 kg of flour). The quantities in the recipes (½ - ¾ - 1 bag) must be followed to cut down on bread crumbing. If leaven-dough powder is used in other concentrations, (packs of 100 g for 1 kg flour), 1 kg of flour must be reduced by 80 g or as appropriate to suit the recipe. Liquid leaven dough, available packed in bags, can also be used well. As far as quantities are concerned adjust to the details on the packing. Fill the leaven dough into a measuring jug and add the appropriate quantity of liquid mentioned in the recipe. Wheat leaven dough, that can also be bought dried, improves the dough quality, the freshness and the taste. It is milder than rye leaven dough. Bake leaven bread in the BASIS or the VOLLKORN programs, so that it rises and bakes properly. Wheat bran should be added to the dough when a particularly roughage-full and light bread is required. Use 1 tbsp for 500 g of flour and raise the quantity of liquid by ½ tbsp. Wheat gluten is a natural helper out of grain protein. It makes the bread lighter, gives a better volume, sinks less often and is more wholesome. This is particularly the case with wholemeal breads and pastries and those made from self-ground flour. Colour malt, which we use in several recipes, is a dark-roasted barley malt. It is used to obtain a darker crumb and crust (such as black bread). A rye malt is also available and is not so dark. Such malts are available in whole food shops. Bread seasoning can be added to all mixed breads. The quantity used depends on the taste and the information of the manufacturer. Pure lecithin powder is a natural a natural emulsion that raises the baking volume, makes the crumb tender and softer and prolongs the freshness.  All the above boldly-printed baking substances and ingredients are available in whole food, health food shops and the health food departments of grocery stores or from flour mills.

2 . A D  DJ  J  U   US  S   T  T   I   IN  N   G  G    T H  HE   E I N  NG  G   R   RE  E   D  D   I  I  E  E   N  N   T  T   S  S    In cases where certain ingredients are increased or reduced, ensure that the proportions in the original recipe are maintained. In order to achieve a perfect result, take note of the following basic rules on adjusting the ingredients: Liquid/flour: The dough must be soft (not too soft), slightly sticky and not stringy. Light dough is in a ball, whereas with heavier dough, such as rye wholemeal or other wholemeal breads, this is not the case. Check the dough 5 minutes after the first kneading. Should it be too moist, add more flour until the correct consistency is achieved. If the dough is too dry, knead in spoonful by spoonful of water. Replacing liquids: Should you replace ingredients in the recipes which contain liquid (such as cream-cheese, yoghurt, etc.), the appropriate liquid quantities must be adjusted accordingly. When using eggs, break then into the measuring jug and fill up with liquid to the required level. If you live high up (above 2,500 ft.), the dough rises more quickly. In such regions the amount of yeast can be reduced by ¼ to ½ TS, to avoid excessive rising. The same is the case in regions where soft water is present.

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3 . A D  DD  D   I  I  N  N   G  G    A   A N  ND  D    M E  E A    S  SU   UR  R   I  I  N   NG  G    T H  HE   E I N  NG  G   R  R   E  E   D  D   I  I  E  E   N  N   T  T   S   S A   A N  ND   D Q U  U A    N  NT  T   I  I  T  T   I   IE  E   S  S     Always first add the liquid and then the yeast. Only in case of very heavy dough such as rye bread, we recommend to fill in first the flour and the dry yeast and to pour the liquid on top to ensure proper kneading. However, if this is combined with the TIME function, make sure, that any contact between yeast and liquid is avoided until the program starts. In order to prevent the yeast from fermenting too soon (in particular using the time delay), contact between the yeast and the liquid must be avoided.  Always use the same units in measuring, which means that with the indication of tablespoon and teaspoons either use the measuring spoon supplied with baking automatic or spoons which are normally used in the household. Weighing in grams is preferable due to their accuracy. The supplied measuring jug can be used for millilitres measurements.  Abbreviations in the recipes mean: tbsp = level tablespoon (or measuring spoon large) tsp. = level tea spoon (or measuring spoon small) g = grams ml = millilitres bag = package dry yeast of 7 g content for 500 g flour – corresponds to 20 g fresh yeast

 A d  n u  dd  d   i  in  n   g  g    o f  f r  ru  u   i i t    ,  n  ut  t  s   s oo r  s e  ee  e   d   ds  s    If you should wish to include further ingredients, this can be done in all programs (except jams) as soon as the signal sound is heard. If the ingredients are added too early, they can be ground up by the kneader.

Q u  t i e s   p  ua  a   n   nti  t   it  s o f  f t h  he   r e  ec  c  i   i  e  es  s    The following recipes show mostly different quantities, i.e. for stage I and II of both models. Model 8660 is supplied with two sets of different kneading blades, the smaller ones are for small bread in stage I, the larger ones for large bread in stage II. Should there be no sizes mentioned in the recipes because they do not exist in the prescribed program, then the small and also the large quantities will be successful for the appropriate type in the mentioned program. The programs without size selection are programd appropriately.

4 .  B  B R  RE  E   A    D  D W E  EI  I  G  G   H  H   T   TS   S A   A N  ND  D    V O  OL  L  U  U   M  M   E   ES  S    In the following recipes you will find apprimate: You will establish that the weights for pure white bread are less than those for wholemeal bread. This is because white flour rises more and therefore is somewhat limited. In spite of these exact weight details, certain differences may occur. The actual bread weight is very much dependant on the humidity in the air on preparation.  All breads that have a high proportion of wheat will achieve a greater volume and in the highest weight class will rise above the pan edge after the last raising. Nevertheless, they do not overflow. The bread bulging over the pan edge will be somewhat lighter browned as the bread in the pan. It is recommended that the FAST program is used for sweet breads, then the lesser quantities (only these) can be baked with the prescribed recipe also in the HEFEKUCHEN program; thus the bread will be lighter. Select the yeast pastries program and then the Size I.

5 .  B  B   A K  KI  I  N  N   G  G    R E  ES  S   U   UL  L  T  T   S   S  The baking results are in particular dependant upon the local situation (soft water, high humidity, great heights state of the ingredients, etc.). For this reason, the figures in the recipes are only clues and have to be adapted accordingly If one or other recipe is not successful, do not give up, moreover try to find out the cause and try again, for example with alternative quantity proportions. Before you bake a bread overnight with the timer delay, we recommend that you make a trial bread so that, in certain circumstances, the recipe can be altered.

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R E  EC  C   I   IP  P   E   ES  S    F R  RO  O   M  M    T H  HE  E    U N  NO   OL   LD   D B R  RE  E   A    D  DM  M    A    K  KE   ER  R    K I  IT  T   C   CH   HE  E   N  N     G e  en  n   e   er  r  a  a   l  l   All recipes are based on products available on the German market, in particular on German four types. You will find a short description of the used flour types on page 51. The recipes for ready to make mixtures and the recipes for persons suffering from an allergy are not completely included, as these recipes are based on special products available on the German market. The manufacturer cannot assume any guarantee for unknown products which are sold in other countries. Therefore you should take your usual recipes and modify them with regard to the maximum quantities. You may also use ready-to-bake mixtures for bread. Please follow the instructions on the products.

C L  L A    S  SS  S   I   IC  C    A    L  L B R  RE  E   A    D  D R E  EC  C   I  I  P  P   E   ES  S    Cl  a s  C la  ss   si  ic  c  a   al  l W h  hi  it  t  e  e   b   br   re  e   a   ad   d  Model 8650 Stufe I Step II Ingredients for a bread weight of 740 g 1080 g Water 350 ml 500 ml Salt 1 tsp 1 ½ tsp Sugar 1 tsp 1 ½ tsp Semolina 150 g 200 g Flour type 550 350 g 500 g  Yeast ¾ bag 1 bag Program: SCHNELL (Rapid) + VOLLKORN (wholemeal)

Model 8660 Step I Step II 1080 g 1580 g 500 ml 700 ml 1 ½ tsp 2 tsp 1 ½ tsp 2 tsp 200 g 300 g 500g 700 g 1 bag 1 ½ bag

C o  ou   un  n   t  t  r   ry  y   b r  re  e   a   ad   d  Ingredients for a bread weight of Milk Margarine/butter Salt Sugar Flour 1050 Dry yeast Program: BASIS

Model 8650 Step I Step II 750g 950 g 275 ml 350 ml 25 g 30 g 1 tsp 1 ½ tsp 1 tsp 1 ½ tsp 500 g 650 g ¾ bag 1 bag

Model 8660 Step I Step II 950 g 1500 g 350 ml 550 ml 30 g 50 g 1 ½ tsp 2 tsp 1 ½ tsp 2 tsp 650 g 1000 g 1 bag 1 ½ bag

Model 8650 Step I Step II 860 g 1280 g 375 ml 550 ml 1 tsp 1 ½ tsp 1 tblsp 1 ½ tsp 525 g 700 g 75 g 100 g 1 tsp 1 ½ tsp ¾ bag 1 bag

Model 8660 Step I Step II 1280 g 1750 g 550 ml 750 ml 1 ½ tsp 2 tsp 1 ½ tsp 2 tblsp 700 g 1050 g 100 g 150 g 1 ½ tsp 2 tsp 1 bag 1 ½ bag

Model 8650 Step I Step II 900 g 1300 g 375 ml 570 ml 1 tsp 1 ½ tsp 1 tblsp 1 ½ tblsp 1 tsp 1 ½ tsp 475 g 650 g 100 g 150 g ¾ bag 1 bag

Model 8660 Step I Step II 1300 g 1820 g 570 ml 750 ml 1 ½ tsp 2 tsp 1 ½ tblsp 2 tblsp 1 ½ tsp 2 tsp 650 g 950 g 150 g 200 g 1 bag 1 ½ bag

F r  re  e   n  n   c   ch    w h  hi i t   te  e    b r  re  e   a   ad   d  Ingredients for a bread weight of Water Salt  Vegetable oil Flour type 405 Wheat flour Sugar Dry yeast Program: SCHNELL (Rapid)

I t  ta  a   l  li i a  a   n   n w h  hi  it  t  e   e b r  re  e   a  a   d   d  Ingredients for a bread weight of Water Salt  Vegetable oil Sugar Flour type 550 Corn semolina Dry yeast Program: SCHNELL (Rapid)

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S u  ul l t  t  a   an   na  a    b r  re  e   a   ad   d  Model 8650 Model 8660 Step I Step I Ingredients for a bread weight of 850 g 1100 g 1100 g 1700 g Water 275 g 350 ml 350 ml 550 ml Margarine/butter 30 g 40 g 40 g 60 g Salt ½ tsp ¾ tsp ¾ tsp 1 tsp Honey 1 tblsp 2 tblsp 2 tblsp 3 tblsp Flour type 405 500 g 650 g 650 g 1000 g Cinnamon ¾ tsp 1 tsp 1 tsp 1 ½ tsp Dry yeast ¾ bag 1 bag 1 bag 1 ½ bag Sultanas (or dried fruits) 75 g 100 g 100 g 150 g Program: SCHNELL (Rapid) or HEFEKUCHEN (Yeast cake).  Attention! In the program Hefekuchen (Yeast cake)the bread will become lighter, therefore never use more than the quantities of Step 1. TIP: Add sultanas or dried fruits after the beep at the 2 nd  kneading.

S w  we  e   e   et   t b r  re  e   a   ad   d  Model 8650 Step I Ingredients for a bread weight of 750 g Fresh milk 275 ml Margarine/butter 25 g Eggs 2 Salt 1 tsp Honey 2 tblsp Flour type 550 500 g Dry yeast ¾ bag Program: SCHNELL (Rapid) or HEFEKUCHEN (Yeast cake)  Attention! In the program Hefekuchen (Yeast cake)the bread use more than the quantities of Step 1.

Step II 1180 g 400 ml 35 g 4 1 ½ tsp 3 tblsp 700 g 1 bag

Model 8660 Step I 1180 g 400 ml 35 g 4 1 ½ tsp 3 tblsp 700 g 1 bag

Step II 1560 g 550 ml 50 g 5 2 tsp 4 tblsp 1000 g 1 ½ bag

will become lighter, therefore never

P o  o p    p y  s e  ee  e   d   d b r  re  e   a  a   d   d  Model 8650 Model 8660 Step I Step II Step I Step II Ingredients for a bread weight of 850 g 1380 g 1380 g 1900 g Water 375 ml 570 ml 570 ml 750 ml Wheat flour type 550 500 g 670 g 670 g 1000 g Corn semolina 75 g 130 g 130 g 150 g Sugar 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp Salt 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp Poppy seed, whole or grinded 50 g 75 g 75 g 100 g Butter 15 g 20 g 20 g 30 g Nutmeg grated 1 pinch 2 pinches 2 pinches 3 pinches Parmesan cheese grated 1 tblsp 1 ½ tblsp 1 ½ tblsp 2 tblsp Dry yeast ¾ bag 1 bag 1 bag 1 ½ bag Program: SCHNELL (Rapid) or HEFEKUCHEN (Yeast cake)  Attention! In the program Hefekuchen (Yeast cake) the bread will become lighter, therefore never use more than the quantities of Step 1. TIP: Before baking open the machine, brush the dough with water and sprinkle it with some poppy seed.

B u  ut  t  t   te  e   r   rm  m   i i l l k   k b r  re  e   a   ad   d  Ingredients for a bread weight of Butter milk Salt Sugar Flour type 1050 Dry yeast Program: BASIS

Model 8650 Step I Step II 860 g 1150 g 375 ml 550 ml 1 tsp 1 ½ tsp 1 tsp 1 ½ tsp 500 g 760 g ¾ bag 1 bag

Model 8660 Step I Step II 1150 g 1750 g 550 ml 750 ml 1 ½ tsp 2 tsp 1 ½ tsp 2 tsp 760 g 1000 g 1 bag 1 ½ bag

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L e  ea   av   ve  e  n    b r  re  e   a   ad   d  * Dry leaven is a concentrate sold in bags of 15 g.

Ingredients for a bread weight of Dry leaven * Water Bread spices Salt Rye flour Flour Typ 1050 Dry yeast Program: BASIS

Model 8650 Step I Step II 740 g 1050 g ½ bag ¾ bag 350 ml 450 ml ½ tsp ¾ tsp 1 tsp 1 ½ tsp 250 g 340 g 250 g 340 g 1 bag 1 ½ bag

Model 8660 Step I Step II 1050 g 1550 g ¾ bag 1 bag 450 ml 700 ml ¾ tsp 1 tsp 1 ½ tsp 2 tsp 340 g 500 g 340 g 500 g 1 ½ bag 2 bags

Model 8650 Step I Step II

Model 8660 Step I Step II

L a  an   nd  d    b r  re  e   a   ad   d  TIP: Add the spice in whole or grated. Before baking open the machine, brush the dough with water and sprinkle with oatmeal or millet flakes.

Ingredients for a bread weight of Water Rye flour Wholemeal flour Spelt flour Beet syrup Pimento seeds Coriander Nutmeg grated Salt Dry leaven Dry yeast Program: BASIS

770 g 350 ml 170 g 170 g 170 g 1 tsp ¼ tsp ¼ tsp 1 pinch 1 tsp ½ bag ¾ bag

1050 g 450 ml 220 g 220 g 220 g 1 ½ tsp ½ tsp ½ tsp 2 pinches 1 ½ tsp ¾ bag 1 bag

1050 g 450 ml 220 g 220 g 220 g 1 ½ tsp ½ tsp ½ tsp 2 pinches 1 ½ tsp ¾ bag 1 bag

1550 g 700 ml 340 g 340 g 340 g 2 tsp ¾ tsp ¾ tsp 3 pinches 2 tsp 1 bag 1 ½ bag

P o  ot   ta  a   t   to   b r  re  e   a   ad   d  Ingredients for a bread weight of Water or milk Margarine or butter Egg Mashed cooked potatoes Salt Sugar Flour type 1050 Dry yeast Program: SCHNELL (Rapid)

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Model 8650 1000 g 1400 g 300 ml 400 ml 25 g 30 g 1 1 150 g 200 g 1 tsp 1 ½ tsp 1 tsp 1 ½ tsp 630 g 780 g 1 bag 1 ½ bag

Model 8660 1400 g 2000 g 400 ml 600 ml 30 g 50 g 1 2 200 g 300 g 1 ½ tsp 2 tsp 1 ½ tsp 2 tsp 780 g 1200 g 1 ½ bag 2 bag

W H  HO   OL  L  E  E   M  M   E  E   A    L  L B R  RE  E   A    D  D  P u  ur  r  e  e    w h  ho  o   l  le  e   m   me  e   al   al   b r  re  e   a  a   d   d  Ingredients for a bread weight of Water Salt  Vegetable oil Honey Beet syrup Wholemeal flour  Vital wheat gluten Dry yeast Program: BASIS+VOLLKORN (wholemeal) bread

Model 8650 Step I Step II 860 g 1150 g 350 ml 550 ml 1 tsp 1 ½ tsp 1 tblsp 1 ½ tblsp ¾ tsp 1 tsp ¾ tsp 1 tsp 500 g 760 g ¾ tblsp 1 tblsp ¾ bag 1 bag

Model 8660 Step I Step II 1150 g 1750 g 550 ml 700 ml 1 ½ tsp 2 tsp 1 ½ tblsp 2 tblsp 1 tsp 1 ½ tsp 1 tsp 1 ½ tsp 760 g 1000 g 1 tblsp 2 tblsp 1 bag 1 ½ bag

Model 8650 850 g 1140 g 350 ml 500 ml 1 tsp 1 ½ tsp 1 tsp 2 tsp 540 g 760 g ¾ bag 1 bag

Model 8660 1140 g 1730 g 500 ml 700 ml 1 ½ tsp 1 tblsp 2 tsp 1 tblsp 760 g 1080 g 1 bag 2 bag

Model 8650 Step I Step II

Model 8660 Step I Step II

1 0  00  0  %    w h  ho   ol l e  e   m   me  e   a   al  l b r  re  e   a   ad   d  Ingredients for a bread weight of Water Salt Honey Wholemeal flour Dry yeast Program: BASIS+VOLLKORN (wholemeal) bread

S   p e  el l t   b r  re  e   a   ad   d  TIP: Before the last leavening open the machine, brush the dough with warm water and sprinkle some spelt or oatmeal flakes over the dough 

Ingredients for a bread weight of Butter milk Spelt wholemeal flour Rye wholemeal four Spelt wholemeal, rough Sunflower seeds Salt Sugar Dry leaven Dry yeast Program: BASIS+VOLLKORN (wholemeal) bread

940 g 400 ml 230 g 180 g 180 g 75 g 1 tsp 1 tsp ¾ bag ¾ bag

1350 g 500 ml 280 g 230 g 180 g 100 g 1 ½ tsp 1 ½ tsp 1 bag 1 bag

1350 g 500 ml 280 g 230 g 180 g 100 g 1 ½ tsp 1 ½ tsp 1 bag 1 bag

1880 g 800 ml 460 g 360 g 360 g 150 g 2 tsp 2 tsp 1 ½ bag 1 ½ bag

W h  he  e   a   at   t b r  ra  a   n   n b r  re  e   a   ad   d  Ingredients for a bread weight of Water Margarine/butter Salt Sugar Wheat bran Wheat sprouts  Vinegar Wholemeal flour Dry yeast Program: BASIS+VOLLKORN (wholemeal)

Model 8650 850 g 1350 g 350 ml 570 ml 30 g 40 g 1 tsp 1 ½ tsp 1 tsp 1 ½ tsp 75 g 100 g 50 g 70 g 1 tblsp 1 ½ tblsp 400 g 650 g ¾ bag 1 bag

Model 8660 1350 g 1700 g 570 ml 700 ml 40 g 60 g 1 ½ tsp 2 tsp 1 ½ tsp 2 tsp 100 g 150 g 70 g 100 g 1 ½ tblsp 2 tblsp 650 g 800 g 1 bag 1 ½ bag

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S e  ev   ve  e  n    g r  ra  a   i  in  n    b r  re  e   a  a   d   d  *When using whole grains, soak it overnight and use the  soaking water to prepare the dough.

Ingredients for a bread weight of Water Margarine/butter Salt Sugar  Vinegar Wholemeal flour 7-grain flakes * Dry yeast Program: BASIS+VOLLKORN (wholemeal) bread

Model 8650 Step I Step II 800 g 1200 g 350 ml 500 ml 25 g 30 g 1 tsp 1 ½ tsp 1 tsp 1 ½ tsp 1 tblsp 1 ½ tblsp 375 g 550 g 150 g 200 g ¾ bag 1 bag

Model 8660 Step I Step II 1200 g 1600 g 500 ml 700 ml 30 g 50 g 1 ½ tsp 2 tsp 1 ½ tsp 2 tsp 1 ½ tblsp 2 tblsp 550g 750 g 200 g 300 g 1 bag 1 ½ bag

Model 8650 Step I Step II 870 g 1120 g 350 ml 500 ml 25 g 35 g 1 tsp 1 ½ tsp 1 ½ tblsp 2 tblsp 540 g 760 g ¾ bag 1 bag

Model 8660 Step I Step II 1120 g 1770 g 500 ml 700 ml 35 g 50 g 1 ½ tsp 2 tsp 2 tblsp 3 tblsp 760 g 1080 g 1 bag 2 bag

Model 8650 800 g 1150 g 250 ml 300 ml 150 g 200 g 1 tsp 1 ½ tsp 1 tsp 1 ½ tsp ¾ tblsp 1 tblsp 500 g 700 g 1 bag 1 ½ bag

Model 8660 1150 g 1600 g 300 ml 500 ml 200 g 300 g 1 ½ tsp 2 tsp 1 ½ tsp 2 tsp 1 tblsp 2 tblsp 700 g 1000 g 1 ½ bag 2 bag

Model 8650 Step I Step II

Model 8660 Step I Step II

M a  a p    l le  e    b r  re  e   a   ad   d  Ingredients for a bread weight of Water Margarine/butter Salt Maple syrup Flour type 1050 Dry yeast Program: BASIS

Y o  w h  og  g   h  h   u   ur    tt  w  hol  o   le   e m  me   ea  a   l  l b r  re  e   a   ad   d  Ingredients for a bread weight of Water or milk  Yoghurt Salt Sugar  Vinegar Wholemeal flour Dry yeast Program: BASIS+VOLLKORN (wholemeal) bread

D a  ar   rk  k    b r  re  e   a   ad   d  TIP: When using the larger quantity (Model 8660/Step II) remove the flour from the sides of the container after  the first 10 minutes by means of a rubber scraper.

Ingredients for a bread weight of Water Rye wholemeal coarse Rye wholemeal flour Wholemeal flour Malt (from roasted barley malt – for a dark crust) Salt Sunflower seeds Dark beet syrup Dry yeast Dry leaven Program: BASIS+VOLLKORN (wholemeal)

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920 g 400 ml 180 g 180 g 230 g 10 g 1 tsp 75 g ¾ tblsp ¾ bag ¾ bag

1080 g 450 ml 180 g 180 g 280 g 15 g 1 ½ tsp 100 g 1 tblsp 1 bag 1 bag

1080 g 450 ml 180 g 180 g 280 g 15 g 1 ½ tsp 100 g 1tblsp 1 bag 1 bag

1850 g 800 ml 360 g 360 g 460 g 20 g 2 tsp 150 g 1 ½ tblsp 2 bag 1 ½ bag

D E   A K  EL  L  I  I  C  C    A    C  CI  I  E  E   S  S    F R  RO  O   M  M    T H  HE  E    B  KE  E   R  R   Y  Y    F r  re  e   n  n   c  c  h   h H o  on   ne  e   y   y B r  re  e   a   ad   d  Model 8650 Model 8660 Step I Step I Ingredients for a bread weight of 770 g 1130 g 1130 g 1550 g Water 325 ml 450 ml 450 ml 650 ml Salt 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp Olive oil 1 tblsp 1 ½ tblsp 1 ½ tblsp 2 tblsp Honey ½ tblsp ¾ tblsp ¾ tblsp 1 tblsp Flour type 405 450 g 600 g 600 g 900 g Durum flour 75 g 100 g 100 g 150 g Dry yeast ¾ bag 1 bag 1 bag 1 ½ bag SCHNELL (Rapid) or HEFEKUCHEN (Yeast cake) Program:  Attention! In the program Hefekuchen (Yeast cake)the bread will become lighter, therefore never use more than the quantities of Step 1.

E g  gg  g    b r  re  e   a  a   d   d  TIP: Bake immediately and do not conserve.

Ingredients for a bread weight of Eggs, fill up with water or milk to be totally Margarine/butter Salt Sugar Flour type 550  Yeast Program: BASIS

Model 8650 Step I Step II 730 g 1050 g 2, 275 ml 4, 400 ml 25 g 35 g 1 tsp 1 ½ tsp 1 tsp 1 ½ tsp 500 g 700 g ¾ bag 1 bag

Model 8660 Step I Step II 1050 g 1500 g 4, 400 ml 5, 550 ml 35 g 50 g 1 ½ tsp 2 tsp 1 ½ tsp 2 tsp 700 g 1000 g 1 bag 1 ½ bag

Model 8650 Step I Step II 800 g 1000 g 275 ml 350 ml 25 g 30 g 500 g 650 g 60 g 90 g 1 tsp 1 ½ tsp

Model 8660 Step I Step II 1000 g 1600 g 350 ml 550 ml 30 g 50 g 650 g 1000 g 90 g 120 g 1 ½ tsp 2 tsp

1 tsp ¾ bag

1 ½ tsp 1 bag

C a  ar   rr  r  o  o   t  t   b r  re  e   a   ad   d  * You may also press carrot juice first and use the remaining carrot.

Ingredients for a bread weight of Water Butter Flour type 550 Finely chopped carrots * Salt Sugar Dry yeast Program: BASIS OR SCHNELL (Rapid)

1 ½ tsp 1 bag

2 tsp 1 ½ bag

B r  re  e   a  a   k   kf  f  a   as   st   t b r  re  e   a  a   d   d  Model 8650 Model 8660 Step I Step II Step I Step II Ingredients for a bread weight of 750 g 1020 g 1020 g 1500 g Milk 250 ml 330 ml 330 ml 500 ml Wheat flour type 405 425 g 570 g 570 g 850 g Sugar 1 ½ tblsp 2 tblsp 2 tblsp 3 tblsp Salt 1 tsp 1½ tsp 1½ tsp 2 tsp Dried plums, coarsely chopped 15 g 20 g 20 g 30 g Dried apricots, coarsely chopped 15 g 20 g 20 g 30 g Muesli 50 g 75 g 75 g 100 g Coconut flakes ¾ tblsp 1 tblsp 1 tblsp 1 ½ tblsp butter 25 g 35 g 35 g 50 g Dry yeast ¾ bag 1 bag 1 bag 1 ½ bag Program: SCHNELL (Rapid) or HEFEKUCHEN ( Yeast cake)  Attention! In the program Hefekuchen (Yeast cake)the bread will become lighter, therefore never use more than the quantities of Step 1. TIP: Replace the muesli by your personal muesli mix or by chocolate muesli.

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Z u  uc  c  c   ch   hi i n  n   i i  b r  re  e   a   ad   d  TIP: Very delicious, if you sprinkle the warm bread with  olive oil.

Ingredients for a bread weight of Water Wheat flour type 550 Raw zucchini, chopped Salt Sugar Dry yeast Program: BASIS

Model 8650 Step I Step II 840 g 1250 g 50 ml 75 ml 500 g 750 g 300 g 450 g 1 tsp 1 ½ tsp 1 tsp 1 ½ tsp ¾ bag 1 bag

Model 8660 Step I Step II 1250 g 1680 g 75 ml 100 ml 750 g 1000 g 450 g 600 g 1 ½ tsp 2 tsp 1 ½ tsp 2 tsp 1 bag 1 ½ bag

R i ic  c  e   e b r  re  e   a   ad   d  * Cook the rice in salt water and let it cool down. Keep the cooking water to prepare the dough. TIP: You may take milk instead of the rice water .  Add 2-3 tblsp sultanas and 1 tsp cinnamon.

Ingredients for a bread weight of Cooking water from rice * Wheat flour type 405 Soft rice rough weight* Sugar Dry yeast Program: HEFEKUCHEN (Yeast cake)

Model 8650 Model 8660 Step II Step I Larger quantities are not recommended, the bread would remain wet. 950 g 1100 g 300 ml 350 ml 540 g 650 g 50 g 75 g 2 tsp 3 tsp ¾ bag 1 bag

 A n  nc  c  h   ho  o   v   vy  y   b r  re  e   a   ad   d  TIP: Instead of the apple you may take chopped cucum-  bers.

Ingredients for a bread weight of Water Wholemeal flour Wheat wholemeal Chopped anchovy red apple with skin, chopped Olive oil Dry yeast Program: SCHNELL (Rapid) + VOLLKORN (wholemeal)

Model 8650 Step I Step II 900 g 1350 g 325 ml 440 ml 500 g 700 g 75 g 100 g 8 11 1 1½ 1 ½ tblsp 2 tblsp 1 bag 1 ½ bag

Model 8660 Step I Step II 1350 g 1850 g 440 ml 650 ml 700 g 1000 g 100 g 150 g 11 16 1½ 2 2 tblsp 3 tblsp 1 ½ bag 2 bag

Model 8650 Step I Step II

Model 8660 Step I Step II

W e  ed   dd  d   i i n   ng  g    b r  re  e   a   ad   d ( b  br   re  e   a   ad   d a n  nd   d s a  al  lt  t  )    TIP: When the display shows 1:30, push a new earthen   pot of 5 cm Ø into the middle. After the bread has cooled, you may fill salt into the pot. You get a very original gift for a wedding or a house warming party.

Ingredients for a bread weight of Butter milk Water Rye flour Rye wholemeal type 1700 Wheat flour type 550 Sugar Salt Dry leaven Dry yeast Program: BASIS

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900 g 250 ml 150 ml 175 g 175 g 225 g 1 tsp 1 tsp ¾ bag 1 bag

1230 g 330 ml 200 ml 240 g 240 g 300 g 1 ½ tsp 1 ½ tsp 1 bag 1 ½ bag

1230 g 330 ml 200 ml 240 g 240 g 300 g 1 ½ tsp 1 ½ tsp 1 bag 1 ½ bag

1830 g 500 ml 300 ml 350 g 350 g 450 g 2 tsp 2 tsp 1 ½ bag 2 bag

R u  um  m   -   -s   su  u   l  lt  t  a   an   na  a    n u  ut  t   b r  re  e   a   ad   d  Model 8650 Model 8660 Step I Step II Step I Step II Ingredients for a bread weight of 900 g 1180 g 1180 g 1800 g Milk or water 280 ml 350 ml 350 ml 560 ml Rum 40% 1 tblsp 2 tblsp 2 tblsp 3 tblsp Btter 30 g 40 g 40 g 60 g Wolemeal flour 500 g 650 g 650 g 1000 g Fir honey 2 tblsp 3 tblsp 3 tblsp 4 tblsp Salt 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp Walnut kernels* 40 g 60 g 60 g 80 g Sultanas soaked in rum* 50 g 75 g 75 g 100 g Dry yeast ¾ bag 1 bag 1 bag 1 ½ bag SCHNELL (Rapid) or HEFEKUCHEN ( Yeast cake) Program:  Attention! In the program Hefekuchen (Yeast cake) the bread will become lighter, therefore never use more than the quantities of Step 1. * Add the ingredients after the first beep.

Pi  z z  P iz  za   a b r  re  e   a   ad   d  Ingredients for a bread weight of Water Oil Salt Sugar Oregano Parmesan cheese Corn semolina Flour type 550 Dry yeast Program: SCHNELL (Rapid)

Model 8650 920 g 1330 g 375 ml 570 ml 1 tblsp 1 ½ tblsp 1 tsp 1 ½ tsp 1 tsp 1 ½ tsp ¾ tsp 1 tsp 2 ½ tblsp 3 ½ tblsp 100 g 150 g 475 g 650 g ¾ bag 1 bag

Model 8660 1330 g 1880 g 570 ml 750 ml 1 ½ tblsp 2 tblsp 1 ½ tsp 2 tsp 1 ½ tsp 2 tsp 1 tsp 1 ½ tsp 3 ½ tblsp 5 tblsp 150 g 200 g 650 g 950 g 1 bag 1 ½ bag

Model 8650 800 g 1200 g 200 ml 300 ml 30 g 40 g 1 1 1 tsp 1 ½ tsp 1 tblsp 1 ½ tblsp 125 g 200 g 500 g 700 g ¾ bag 1 bag

Model 8660 1200 g 1600 g 300 ml 450 ml 40 g 60 g 1 2 1 ½ tsp 2 tsp 1½ tblsp 2 tblsp 200 g 250 g 700 g 1000 g 1 bag 1 ½ bag

Model 8650 Step I Step II 820 g 1120 g 325 g 450 ml 500 g 700 g 1 tsp 1½ tsp 1 tsp 1½ tsp 15 g 20 g 75 g 100 g 1 tblsp 1 ½ tblsp ¾ bag 1 bag

Model 8660 Step I Step II 1120 g 1650 g 450 ml 650 ml 700 g 1000 g 1½ tsp 2 tsp 1½ tsp 2 tsp 20 g 30 g 100 g 150 g 1 ½ tblsp 2 tblsp 1 bag 1 ½ bag

C o  ot    t a g  ge   c h  he   ee  e   s   se   e b r  re  e   a   ad   d  Ingredients for a bread weight of Water or milk Margarine/butter Eggs, complete Salt Sugar Cottage cheese Flour type 550 Dry yeast Program: SCHNELL (Rapid)

P e  e p    p e  er   r a l lm   mo  o   n   nd    b r  re  e   a  a   d   d  TIP: This party bread is very delicious with soft cheese. It is very light.

Ingredients for a bread weight of Water Wheat flour type 550 Salt Sugar Butter Roasted, sliced almonds Green pepper seeds, pickled Dry yeast Program: BASIS or SCHNELL (Rapid)

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B a  ac   co   on   n b r  re  e   a   ad   d  TIP: You may also prepare dough in the dough program and form bagles, which are baked at 200°C in the oven.

Ingredients for a bread weight of Butter milk Rye flour Wheat flour type 1050 Salt Bacon, chopped Dry leaven Dry yeast Program: BASIS

Model 8650 Step I Step II 850 g 1150 g 350 ml 450 ml 300 g 400 g 200 g 260 g 1 tsp 1 ½ tsp 75 g 100 g ½ bag ¾ bag 1 bag 1 ½ bag

Model 8660 Step I Step II 1150 g 1700 g 450 ml 700 ml 400 g 600 g 260 g 400 g 1 ½ tsp 2 tsp 100 g 150 g ¾ bag 2 bag 1 ½ bag 2 bag

Model 8650 850 g 1250 g 350 ml 480 ml 525 g 700 g 75 g 100 g 1 tsp 1 ½ tsp 1 tsp 1 ½ tsp 1 ½ tblsp 2 tblsp 2 St. 3 St. 15 g 20 g ¾ bag 1 bag

Model 8660 1250 g 1750 g 480 ml 700 ml 700 g 1050 g 100 g 150 g 1 ½ tsp 2 tsp 1 ½ tsp 2 tsp 2 tblsp 3 tblsp 3 St. 4 St. 20 g 30 g 1 bag 1 ½ bag

Model 8650 Step I Step II 900 g 1270 g 350 ml 550 ml 260 g 320 g 400 g 450 g 1 tsp 1 ½ tsp 50 g 60 g 50 g 60 g 1 ½ tsp 2 tsp ¾ bag 1 bag ¾ bag 1 bag

Model 8660 Step I Step II 1270 g 1830 g 550 ml 700 ml 320 g 400 g 450 g 600 g 1 ½ tsp 2 tsp 60 g 100 g 60 g 100 g 2 tsp 3 tsp 1 bag 1 ½ bag 1 bag 1 ½ bag

Model 8650 Step I Step II 870 g 1220 g 150 ml 180 ml 150 ml 180 ml 400 g 570 g 125 g 150 g 1 tsp 1 ½ tsp 1 tsp 1 ½ tsp 20 g 30 g 1 tblsp 2 tblsp 1 tblsp 2 tblsp 2 tblsp 3 tblsp ½ bag ¾ bag ¾ bag 1 bag

Model 8660 Step I Step II 1220 g 1760 g 180 ml 300 ml 180 ml 300 ml 570 g 800 g 150 g 250 g 1 ½ tsp 2 tsp 1 ½ tsp 2 tsp 30 g 40 g 2 tblsp 3 tblsp 2 tblsp 3 tblsp 3 tblsp 4 tblsp ¾ bag 1 bag 1 bag 1 ½ bag

F r  re  e   n  n   c   ch    h e  er   rb  b    b r  re  e   a   ad   d  Ingredients for a bread weight of Water Wheat flour type 550 Durum wheat flour Sugar Salt Chopped parsley, dill, etc. Garlic gloves, mashed Butter Dry yeast Program: BASIS or SCHNELL (Rapid)

Fi  g -  F ig  -w   wa  a   l  ln   nu  u   t b  t   b r  re  e   a   ad   d  TIP: When you taks fresh, soft walnuts, the bread be-  comes slightly bitter, but is delicious with young wine.

Ingredients for a bread weight of Water Wheat flour type 1050 Rye flour Salt Figs, finely chopped Walnuts, chopped Honey Dry leaven Dry yeast Program:BASIS

W i in  n   e  e   g   gr   ro  o   w  w   e   er  r   b r  re  e   a   ad   d  TIP: If the bread is too sour for your taste, just take half  of the leaven and double the yeast.

Ingredients for a bread weight of Water White wine, dry Wholemeal flour Rye wholemeal flour Salt Brown Sugar Lard Wine leaves, finely chopped Leek, chopped Walnuts, chopped Dry leaven Dry yeast Program: BASIS+VOLLKORN (wholemeal)

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B R  RE  E   A    D  D M I  I X    T  TU  U   R  R   E  E   S  S     As our recipes are based on products which are only available on the German market, we did not translate these recipes, but will give you some general information. You may use any bread mixtures available in your country for baking bread in the bread maker. Please follow closely the instructions of the respective manufacturer, in particular concerning the relation from flour to water, but do not exceed the following maximum quantities: Flour mix size I max. 400 g + 200-250 ml, Flour mix size II max. 600 g + 300-375 ml. Please note, that some mixtures contain already the necessary amount of dry yeast. The manufacturer cannot assume any guarantee for unknown products which are sold in other countries. Therefore you should take your usual recipes and modify them with regard to the maximum quantities. You may also use ready-to-bake mixtures for bread. Please follow the instructions on the products.

B R  RE  E   A    D  D F O  OR   R A   A L  LL  L  E  E   R  R   G  G   I   IC  C    P E  ER  R   S  S   O  O   N   NS  S    Our bread maker is ideal to prepare bread for persons suffering from a cereal allergy or who have to follow special diets. Our recipes are mainly based on the products of the company Dr. Schaer, which are available in most European countries. Please find below the hotline number for further information: Hotline Dr. Schaer, Italy: 0039 0473 29 33 00  All recipes below are fitted for persons suffering from coeliakia, sprue or other metabolic diseases. We recommend the following programs: a. for bread BASIS DARK  for a crunchy crust SCHNELL DARK  for a less crunchy crust. b. for dough: program DOUGH

SCHÄR Glutenless White bread I, MIX B  8650 8660 Stufe II Stufe II Bread weight, approx. 1150 g 1600 g Warm water 570 ml 750 ml  Vinegar 1½ tblsp 2 tblsp Bread flour mix MIX B 700 g 1000 g Salt ½ tsp 1 tsp Dry yeast 2 bag. 2½ bags Program: BASIS SCHÄR- Glutenless White Bread II  8650 Stufe II Bread weight, approx. 1150 g Warm water 570 ml Oil 1½ tblsp Bread flour mix MIX B 700 g Salt ½ tsp Dry yeast 2 bags PROGRAM: BASIS

8660 Stufe II 1600 g 750 ml 2 tblsp 1000 g 1 tsp 2½ bags

SCHÄR- Glutenless milk bread MIX B 8650 8660 Stufe II Stufe II Bread weight, approx. 1000 g 1480 g Warm milk 500 ml 650 ml Egg 1 2 Sugar 1 TL 1½ TL Salt 1 TL 1½ TL Bread flour mix MIX B 500 g 700 g Dry yeast 1 Pckg. 2 Pckg. Program: BASIS

c.

for cakes  and other types of bread prepared with baking powder, tartar or other rising agents programm BACKPULVER  Flour without gluten cannot be used for time delay functions. Start the program directly after having filled the ingredients into the bread pan. Please remove the kneading blades before the last rising resp. before baking, as the bread rises less than normal bread. Brush the top of the dough with oil to avoid deep fissures. Remove the bread after the end of the program and let it cool down on a grid.  All recipes can be prepared with dry yeast or with baking powder of phospateless tartar. Just replace the yeast by the respective rising agent.

SCHÄR- Glutenless butter bread  8650 Stufe II Bread weight, approx. 1000 g Warm water 300 ml Butter 100 g Egg 3 Bread flour mix MIX B 500 g Salt 1 tsp Sugar 1 tsp Dry yeast 1 bag Program: BASIS

8660 Stufe II 1400 g 450 ml 140 g 4 700 g 1½ tsp 1½ tsp 2 bag

SCHÄR- Glutenless bread with olive oil Program „Backpulver“ has only 1 baking step.

8650 8660 1400 g 1700 g 550 ml 700 ml 4 ½ tblsp 6 tblsp 3 4 750 g 1000 g 1 ½ tsp 2 tsp 1 ½ tsp 2 tsp 1 ½ bag 2 bags BACKPULVER

Bread weight, approx. warm water Olive oil White of an egg Bread flour mix MIX B Salt Sugar Baking powder Program: TIP:  Always remove the kneading blades before baking.

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C   A K  KE  E    R E  EC  C   I   IP  P   E  E     You may also prepare cake in the BACKMEISTER . As it is equipped with kneading blades, the cake will not be as light as usual, but it is very delicious. Please proceed as follows: • •

•

The cake program cannot be preset.  You may add different ingredients to the basic recipe. However, do not take more than the quantities below to ensure good baking results.  After baking, take the container out of the machine and put it on a wet towel. Let the cake cool down for about 15 minutes in the mold before turning to mold to take out the cake.

Basic recipe for cake Ingredients for a weight of Eggs Soft butter Sugar  Vanilla sugar Flour type 405 Baking powder Optional Ingredients: grated nuts or: grated chocolate or: grated coconut flakes or: pelled and cubes apples (1 cm) Program: BACKPULVER  (baking powder)

Model 8650 1000 g 4 150 g 150 g 1 bag 450 g 1 bag

Model 8660 1200 g 6 250 g 250 g 2 bag 550 g 1 bag+1 tsp

70 g

100 g

70 g 70 g 70 g

100 g 100 g 100 g

D O  OU  U   G  G   H   H P R  RE  E   P  P   A    R  R A    T  TI   IO   ON  N      You may use your Backmeister   to prepare dough, which is formed and baked in the oven. You may use the program Basis+Teig (dough), or Schnell (Rapid)+Teig (dough). We recommend the latter for smaller quantities and for light dought (with few grease), as the leavening time is shorter (see program schedule). In both programs the ingredients can be added after the beep during the second kneading. The program Teig/dough does not offer several baking steps, but we offer different quantities at your choice:

C o  of   ff  f  e   ee   e b i is  s  c  c  u   ui i t  t  s  s    Model 8650 Model 8660 Ingredients : 9 pcs 12 pcs 12 pcs 18 pcs Milk 100 ml 200 ml 200 ml 300 ml Salt ¾ tsp 1 tsp 1 tsp 1 ½ tsp Water 30 ml 45 ml 45 ml 75 ml Butter 30 g 45 g 45 g 60 g Egg 1 1+1egg yolk 1+1egg yolk 2 Flour type 405 350 g 450 g 450 g 700 g Sugar 1 ½ tblsp 2 tblsp 2 tblsp 3 tblsp Dry yeast ½ bag ¾ bag ¾ bag 1 bag Program: BASIS+TEIG (dough) or SCHNELL (Rapid)+TEIG(dough) Form the dough accoridng to your wishes or make cinnamon rolls Topping Liquid butter or margarine 50 g 100 g 100 g 150 g Sugar 50 g 100 g 100 g 150 g Cinnamon ½ tsp ¾ tsp ¾ tsp 1 tsp Sugar icing Program TEIG(dough) Take the dough out of the container and knead it again. • Roll the dough to a square on a plate sprinkled with flour. Spread the soft butter on the dough. Mix cinnamon • and sugar and spread over the butter. Roll the dough and cut it into slices. • Lay the slices on a baking plate. • Let leaven for 40 min. and bake in the preheated oven at 190°C for 25-30 min. • Brush the warm rolls with sugar icing. •

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P r  re  e   z   ze  e   l  ls  s    Model 8650 9 pcs 200 ml ¼ tsp 360 g ½ tsp ½ bag 1

Model 8660 12 pcs 300 ml ½ tsp 540 g ¾ tsp ¾ bag 1

18 pcs 400 ml ¾ tsp 720 g 1 tsp 1 bag 1

Model 8650 2 Pizzas 150 ml ½ tsp 2 tblsp 300 g 1 tblsp ½ bag

Model 8660 3 Pizzas 225 ml 1 tsp 3 tblsp 450 g 1½ tblsp ¾ bag

4 Pizzas 300 ml 1 ½ tsp 4 tblsp 600 g 2 tblsp 1 bag

Model 8660 26 cm Ø 225 ml ½ tsp 1 20 g 450 g 50 g ¾ bag

large plate 340 ml ¾ tsp 2 30 g 700 g 75 g 1 bag

3 tblsp 100 g 1 ½ tsp 90 g

4 tblsp 150 g 2 tsp 120 g

Ingredients f or pretzels - pcs 12 pcs Water 300 ml Salt ½ tsp Flour type 405 540 g Sugar ¾ tsp Dry yeast ¾ bag Egg (beaten) to brush the surface 1 Coarse salt to sprinkle on the surface Fill all ingredients except the egg and the salt into the container. Select the program: BASIS+TEIG(dough) or SCHNELL (Rapid) +TEIG (dough). When the signal sounds and the display shows „0:00“, press Stop. • Preheat the oven to 230°C. • Divide the dough in portions and form thin rolls. • Form Brezels and lay them on a greased baking plate. • • Brush the Brezels with beaten egg and sprinkle them with coarse salt. Bake in the preheated oven at 200°C about 12-15 minutes. •

W h  e m  hol  o    le  me   ea  a   l  l p   p i iz  z  z   za  a    Ingredients: 3 Pizzas Water 225 ml Salt 1 tsp Olive oil 3 tblsp Wholemeal flour 450 g Wheat sprouts 1½ tblsp Dry yeast ¾ bag Program: BASIS+TEIG or Schnell (Rapid)+Teig Roll the dough, place it on a baking plate and let it leaven for 10 min.. • Distribute pizza sauce and the desired topping on the dough. • • Bake about 20 minutes.

T e  ea   at    i m e  e c a  ak   ke  e    Model 8650 Ingredients for a mold of 22 cm Ø 26 cm Ø Milk 170 ml 225 ml Salt ¼ tsp ½ tsp Egg yolk 1 1 Butter/margarine 10 g 20 g Flour type 550 350 g 450 g Sugar 35 g 50 g Dry yeast ½ bag ¾ bag Program: BASIS+TEIG (dough) or SCHNELL (Rapid)+TEIG(dough) • Take the dough out of the machine, knead it again and roll it. Lay the dough plate into the mould and spread the following topping on the dough: • Melted butter 2 tblsp 3 tblsp Sugar 75 g 100 g Cinnamon 1 tsp 1 ½ tsp Chopped nuts 60 g 90 g Sugar icing Spread butter on the dough. • Mix sugar, cinnamon and nuts and spread on the butter. • Let leaven for 30 min. an bake. •

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B B r i io c  ch   he   es  s    Model 8650 9 pcs 1, 225 ml 55 g ½ tsp 40 g 400 g ¾ bag

Model 8660 12 pcs 2, 300 ml 75 g ¾ tsp 50 g 540 g 1 bag

Ingredients 12 pcs Eggs, fill up with water or milk to 2, 300 ml Butter/Margarine 75 g Salt ¾ tsp Sugar 50 g Flour type 405 540 g Dry yeast 1 bag Program: BASIS+ TEIG or SCHNELL (Rapid)+TEIG Take dough out of the container, knead and divide into portions. • Make one large and one small ball of each portions. • Put the large ball into the greased brioche moulds. Put the small ball in the middle. Let leaven. • Beat egg with some sugar, brush the brioches and bake them. •

18 pcs 3, 450 ml 110 g 1 tsp 75 g 800 g 1 ½ bag

J   A M   A R  M A   A N  ND  D    M  RM  M    A    L  L A    D  DE  E    Jam and marmalade can be prepared rapidly and easily in the Backmeister . Even if you have never tried it before, you should do this now. You will get very delicious jam. Just proceed as follows: • • •

•

• •

Wash fresh fruits. Peel apples, peaches, pears and other fruits with hard skin. Never take more than the quantities below, to avoid the fruits cooking too early and overcooking. Weight the fruits, cut them into small pieces (max.1 cm) or mash them with a handblender and fill them into the container.  Add preserving sugar „2:1“ in the indicated amount. Never use standard sugar or perserving sugar „1:1“, as the jam will remain liquid. Mix fruits and sugar and start the program which will run fully automatically.  After 1:20 hour the machine beeps and you may fill the jam into glasses and close them.

Please be careful to set the cooking period not too long to avoid overcooking.

S t  tr  r  a  a   w   wb  b   e   er   rr  r  y   j    a  am   m 

O r  ra  a   n   ng  g   e  e    m a  ar   rm  m   el   ela   a d  de   e 

Fresh strawberries, washed, cut or 900 g mashed Preserving sugar „2:1“ 500 g Lemon juice 1 tblsp Mix all ingredients in the container with a rubber • scraper. Select the program „Konfitüre (jam)“ and start. • • Remove sugar residues from the side by means of a rubber scraper. •  After the beep remove the container from the machine. Attention: HOT! Fill the jam into glasses and close them care• fully.

Oranges, peeled and cubed 900 g Lemons, peeled and cubed 100 g Preserving sugar „2:1“ 500 g Peel oranges and lemons and cut them into • small cubes. •  Add sugar and mix all ingredients in the pan. Select the program „Konfitüre (jam)“ and start. • Remove sugar residues from the side by means • of a rubber scraper.  After the beep remove the container from the • machine. Attention: HOT! Fill the jam into glasses and close them care• fully.

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