Kompernass Bread Maker SBB 850 A1 User Manual

KITCHEN TOOLS  
6
Bread Maker SBB 850 A1  
Bread Maker  
Operating instructions  
KOMPERNASS GMBH  
BURGSTRASSE 21 · D-44867 BOCHUM  
ID-Nr.: SBB850A1-07/10-V2  
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Content  
Page  
Safety Notices  
2
3
Appliance Overview  
Accessories  
3
Intended Use  
3
Before the first usage  
Properties  
4
4
Control panel  
5
Programme  
6
Timer-Function  
7
Before baking  
8
Baking bread  
8
Error Messages  
Cleaning and Care  
Technical data  
10  
10  
11  
11  
12  
12  
13  
17  
Disposal  
Warranty and Service  
Importer  
Programme sequence  
Troubleshooting the Bread Baking Machine  
Read the operating instructions carefully before using the device for the first time and preserve this booklet  
for later reference. Pass this manual on to whoever might acquire the device at a future date.  
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ƽ Safety Notices  
If you use an extension cable, ensure that the  
maximum permitted power rating for the cable  
corresponds to that of the bread baking  
machine.  
Place the extension cable in such a way as to  
prevent anyone from tripping over it or uninten-  
tially pulling on it .  
Always check the power cable and plug before  
use. Should the power cable of the appliance  
become damaged, to avoid the risk of injury  
or a fatality it must be replaced by the manu-  
facturer, the manufacturer's customer service or  
a similarly qualified specialist.  
The use of ancillaries not recommended by  
the manufacturer could cause damage to the  
appliance. Only use the appliance for its inten-  
ded purposes. Non-compliance invalidates all  
claims under the warranty.  
Start a baking programme only when a  
baking mould is fitted in. If a mould is not fitted,  
it could cause irreparable damage to the  
appliance.  
If children are in the vicinity, supervise the app-  
liance particularly well! If the appliance is not  
in use, and also before cleaning it, remove the  
plug from the power socket. Allow the appliance  
to cool down before removing individual  
parts.  
This appliance is not intended for use by  
individuals (including children) with restricted  
physical, physiological or intellectual abilities or  
deficiences in experience and/or knowledge  
unless they are supervised by a person responsi-  
ble for their safety or receive from this person  
instruction in how the appliance is to be used.  
Children should be supervised to ensure that  
they do not play with the appliance.  
This appliance complies with standard safety re-  
gulations. Inspection, repair and technical mainte-  
nance may only be performed by a qualified  
specialist. Non-compliance invalidates all claims  
under the warranty.  
Please read the operating instructions through  
completely before using the appliance for the  
first time!  
Danger of suffocation! Children can suffocate  
through the improper use of packaging materials.  
Dispose of them immediately after unpacking  
or store them in a place that is out of reach of  
children.  
After unpacking, check the appliance for da-  
mage that may have occurred during transpor-  
tation. If necessary, contact your supplier.  
Place the appliance on a dry, flat and heat-  
resistant surface.  
Do not place the appliance near inflammable  
materials or explosive/ignitable gases. A mini-  
mum distance of 10 cm must be maintained to  
all other materials.  
Ensure that the ventilation slots of the appliance  
are kept free at all times. Risk of overheating!  
Before plugging the appliance in, check that  
the electricity type and mains voltage matches  
the information given on the type plate.  
Do not place the power cable over sharp edges  
or close to hot surfaces or objects. These may  
damage the insulation of the power cable.  
Never leave the appliance unsupervised whilst  
in use.  
To avoid the risk of tripping accidents the app-  
liance is provided with a short power cable.  
Only use the appliance inside buildings.  
Never place the appliance on or close to a  
gas or electric cooker, a hot oven or any other  
source of heat. Risk of overheating!  
Never cover the appliance with a tea-towel or  
other material. Heat and steam must be able  
to escape. A fire could occur if the appliance  
is covered with an inflammable material or  
comes into contact with inflammable  
materials, e.g. curtains.  
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Do not place any objects on the appliance and  
do not cover it during operation. Risk of fire!  
Caution! The bread maker becomes very hot  
during operation. Do not touch the appliance  
until it has cooled down, or use oven gloves.  
Before taking out or inserting accessories,  
unplug the power cable and allow the  
appliance to cool down.  
Do not transport the Bread Baking Machine if  
the baking mould contains hot or fluid contents,  
e.g. jams. There is a danger of being burnt!  
During use, NEVER come into contact with the  
rotating kneading paddles. There is also a risk  
of personal injury!  
When baking, NEVER exceed the amount of  
700 g of flour and NEVER add more than  
1 1/4 packets (approx. 26 g) of dry yeast. The  
dough could spill over and cause a fire!  
When in use, the temperature of the outer  
surfaces and the door can be very high. Risk  
of Burns!  
Appliance Overview  
»
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Viewing window  
Appliance lid  
Ventilation slits  
Power cable  
Do not pull on the cable to remove the plug,  
rather, pull the plug itself from the socket.  
When not in use, and before cleaning the  
app-liance, remove the power cable from the  
wall socket.  
Control panel  
Caution! Hot surfaces!  
Do not use the Bread Baking Machine for the  
storage of foods or utensils.  
Never lay aluminium foil or other metallic  
objects in the Bread Baking Machine. This  
could lead to a short circuit. There would be a  
risk of fire!  
Never place the bread machine in water or  
other liquids. Risk of fatal electrical shocks!  
Do not clean the appliance with abrasive sponge  
cleaning pads.  
Accessories  
²
º
¾
µ
2 kneading paddles  
Baking mould for bread weights up to 1250 g  
Measuring cup  
Measuring spoon  
Kneading paddle remover  
Concise instruction sheet  
Recipe book  
Should particles break away from the sponge  
and come into contact with electrical compo-  
nents, you could receive an electric shock.  
Operating manual  
Do not use an external timing switch or a separate Intended Use  
remote control system to operate the appliance.  
Never use the appliance without a baking mould  
or with an empty one. This would  
irreparably damage the appliance.  
Always close the lid during operation.  
NEVER remove the baking mould during  
operation.  
Use your Bread Baking Machine for baking bread  
and making jams or marmaldes in domestic areas  
only.  
Do not use the appliance for drying foodstuffs or  
other objects. Do not use the Bread Baking Machine  
outdoors.  
Use only the ancillaries recommended by the  
manufacturer. Non-recommended accessories may  
cause damage to the appliance.  
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Before the first usage  
ƽ Risk of fire! Do not allow the Bread Baking  
Machine to warm up for more than 5 minutes  
with an empty baking mould . There is a  
real danger of overheating.  
Disposal of the packaging material  
Unpack your appliance and dispose of the packaging  
material in accordance with your local regulations.  
Initial cleaning  
Properties  
Wipe the baking mould , kneading paddles ²  
and outer surfaces of the bread baking machine  
with a clean, damp cloth before putting it into opera-  
tion. Do not use abrasive scrubbers or cleaning  
powders. Remove the protective foil on the control  
panel .  
With this Bread Baking Machine you have the pos-  
sibility to bake bread according to your taste.  
You can choose from 12 different baking  
programmes.  
You can employ ready-to-use baking mixtures.  
You can knead dough for buns and noodles  
and also prepare marmalades and jams.  
With the programme “Gluten Free” you can  
bake gluten-free baking mixtures and recipes  
with gluten-free flours, such as cornflour,  
buckwheat flour and potato starch.  
Pre-heating  
Please take note of the following notice  
regarding the first usage:  
For the first heating up ONLY, place the empty baking  
mould into the appliance. Close the appliance  
lid . Select the programme 12, as described in  
the section "PROGRAMMMES“ then press the but-  
ton Start/Stop , to warm up the appliance for 5  
mi-nutes. To terminate the programme, after 5 minutes  
press the button Start/Stop until a long signal  
tone is heard.  
As the heating elements are lightly greased, a slight  
smell may occur when first putting the appliance  
into operation. This is harmless and stops after a  
short time. Provide for sufficient ventilation, for  
example, open a window.  
Allow the appliance to cool down completely and  
once again wipe the baking mould , kneading  
paddles and the outer surfaces of the Bread  
Baking Machine with a clean moist cloth.  
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- 4 -  
Control panel  
To interrupt the operation, briefly press the Start/Stop  
button until a signal tone sounds and the time in  
the display flashes. By once again pressing the  
Start/Stop button within 10 minutes, the opera-  
tion can be continued. Should you forget to re-start  
the programme, after 10 minutes it will be automati-  
cally continued.  
To completely terminate the operation or to delete  
a programming, press the Start/Stop button for  
3 seconds, until long signal tone sounds.  
ƽ Note:  
Do not press the Start/Stop button if you want  
to simply check the condition of the bread. You can  
watch the baking operation through the viewing  
window.  
ƽ Please note:  
When pressing all buttons an acoustic signal must  
be audible, unless the appliance is in operation.  
Level of browning (or Rapid modus)  
Select the browning level or switch into the Rapid  
modus (light/medium/dark/Rapid). Press the  
Browning Level button repeatedly, until the  
arrow is located above the desired browning level.  
For the Programmes 1 - 4 you can, through repea-  
ted pressing of the Browning Level button ,  
activate the Rapid modus to shorten the baking pro-  
cess. Press the Browning Level button Ả  
Display  
Display for  
selection of the weight  
(750 g, 1000 g, 1250 g)  
the remaining baking time in minutes and  
the programmed time  
the selected level of browning (light  
medium  
the selected program number  
the programme sequence  
the addition of ingredients („ADD“)  
,
repeatedly until the arrow appears over "Rapid". A  
browning level cannot be selected with the  
programmes 6, 7 and 11.  
, dark  
, Rapid  
)
Timer ꢀ ꢁ  
Time-delayed baking.  
Start / Stop  
To start and stop an operation or to delete a  
time-programming.  
ƽ Note:  
Time-delayed baking cannot be arranged with  
Programme 11.  
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Operation indicator lamp  
Programme  
The operation indicator lamp indicates with its  
glowing that a programme is currently running. If  
you want to start a programme time-delayed by  
using the timer function, the operation indicator  
lamp first glows when the programme itself  
starts, not when the timer is activated.  
Select the desired programme with the button Pro-  
gramme selection . The corresponding programme  
number is shown in the display . The baking times  
are dependant on the selected Programme combi-  
nations. See the chapter "Programme sequence“.  
Bread weight  
Programme 1: Regular  
Select the bread weight (750 g / 1000 g / 1250 g).  
Press the button repeatedly until the arrow appears  
under the desired weight. The weight details (750 g /  
1000 g / 1250 g) relate themselves to the amount  
of ingredients placed in the baking mould .  
For white and mixed breads mainly consisting of  
wheat flour or rye flour. The bread has a compact  
consistency. Set the browning of the bread with the  
button browning level .  
Programme 2: French  
ƽ Note:  
For light breads from well-milled flour. As a rule,  
the bread is light and has a crispy crust.  
The default setting when switching the appliance on  
is 1250 g. You cannot adjust the bread weight with  
the Programmes 6, 7, 11 and 12.  
Programmme 3: Whole Wheat  
For breads made from robust flours, e.g. whole  
wheat flour and whole rye flour. The bread will  
be more compact and heavy.  
Programme selection (Menu)  
Call-up of the desired baking programme (1-12).  
In the display appears the Programme number  
and the corresponding baking time.  
Programmme 4: Sweet  
For breads with ingredients like fruit juices, coconut  
flakes, raisins, dried fruit, chocolate or additional  
sugar. Due to an extended rising phase the bread  
will be lighter and airier.  
Memory Function  
When being switched on again after a power failure  
of up to approx. 10 minutes, the program will conti-  
nue from the same point. This is however not valid  
when erasing/terminating the baking process or  
pressing the button Start/Stop until an extended  
signal tone sounds.  
Programmme 5: Super Rapid  
Less time is required for kneading, rising and baking.  
For this Programme, however, use only such recipes  
that do not contain any heavy ingredients or heavy  
varieties of flour. Note that in this programme the  
bread is less aerated and may not be quite so  
tasty.  
Viewing window ᕡ  
You can observe the baking process through the  
window .  
Programmme 6: Dough (kneading)  
For the preparation of yeast dough for buns, pizza  
or plaits. In this Programme no baking is done.  
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- 6 -  
Programmme 7: Pasta  
For the preparation of pasta dough. In this  
Programme no baking is done.  
If you have set the timer, you can put all the ingre-  
dients into the baking mould at the beginning. In  
this case, however, fruits and nuts should be cut into  
smaller pieces before inserting them.  
Programmme 8: Buttermilk bread  
For breads made with buttermilk or yoghurt.  
Timer-Function  
Programme 9: Gluten Free  
For breads made of gluten-free flours and baking  
mixtures. Gluten-free flours require longer for the  
absorption of liquids and have differing rising  
properties.  
The timer function allows you to do time-delayed  
baking.  
With the arrow buttons and enter in the  
desired completion time for the baking process. The  
maximum time delay amounts to 15 hours.  
Programmme 10: Cake  
In this programe the ingredients are kneaded,  
allowed to rise and then baked. Use baking  
powder for this programme.  
ƽ Warning! Before you bake a particular type  
of bread with time delay first try out the recipe  
under observation, to ensure that the  
relationships of the ingredients to each other  
are correct, the dough is not too firm or too  
thin, and that the amounts are not too large  
and could possibly overflow. Risk of fire!  
Programmme 11: Jam  
For making jams, preserves, jellies and fruit  
spreads.  
Programmme 12: Bake  
Select a Programme. The display indicates the  
required baking time.  
For the after-baking of breads that are not brown  
enough, not baked through or ready-made dough.  
All kneading and rising processes are dispensed  
with in this programme. The bread is kept warm for  
up to one hour after the baking process. This prevents  
the bread from becoming too moist.  
Programmme 12 bakes the bread for 60 minutes.  
To terminate these functions prematurely, press the  
Start/Stop button until a long signal tone is  
heard. To switch the appliance off, remove the  
power plug from the wall socket.  
With the arrow key you can postpone the  
end of the Programme. The first activation pushes  
the completion time back to the next full interval of  
10 minutes. Each subsequent activation of the arrow  
key pushes the completion time back by  
10 minutes. You can accelerate this procedure by  
holding the button pressed down. The display shows  
you the whole period of the baking time and delay  
time. On a possible exceeding of the possible time  
delay you can correct the time with the arrow button  
. Confirm the programming of the timer with  
the Start/Stop button . The colon on the display  
flashes and the programmed time starts to run.  
As soon as the programme starts, the operation  
indicator lamp glows. When the baking process  
has been completed, ten acoustic signals are soun-  
ded and the display indicates 0:00.  
ƽ Note:  
With the programmes 1, 2, 3, 4, 5, 6, 8 and 9 a  
signal tone sounds during the programme process  
and „ADD“ appears in the display.  
As soon as possible after it sounds add the other  
ingredients, such as fruit or nuts.  
The ingredients will not be crushed by the  
kneading paddle ².  
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Example:  
Baking bread  
It is 8:00 a.m. and you would like to have fresh  
bread in 7 hours and 30 minutes, in other words  
at 3:30 p.m. First of all select Programme 1 and  
then press the arrow button until 7:30 appears  
in the display , as the time period to be allowed  
for completion is one of 7 hours and 30 minutes.  
Preparation  
Pay heed to the safety instructions in this manual.  
Place the Bread Baking Machine on a level and  
firm surface.  
1. Pull the baking mould upwards and out of  
the appliance.  
Note: The timer function cannot be activated  
with the Programme "Jam".  
2. Push the kneading paddles ² onto the drive  
shafts in the baking mould . Make sure they  
are firmly in place.  
3. Place the ingredients for your recipe into the  
baking mould in the specified order. First  
add the liquids, sugar and salt, then the flour,  
adding the yeast as the last ingredient.  
ƽ Note  
With time delayed baking please do not use perish-  
able ingredients such as milk, eggs, fruit, yoghurt,  
onions etc.  
Before baking  
ƽ Note  
Ensure that the yeast does not come into contact  
with salt or fluids.  
For a successful baking process, please consider  
the following factors:  
4. Place the baking mould back in the appliance.  
Ensure that it engages correctly.  
Ingredients  
5. Close the appliance lid .  
ƽ Note  
6. Insert the power plug into the wall socket.  
A signal tone sounds and in the display Ạ  
appears the Programme number and the time-  
duration for Programmme 1.  
7. Select your programme with the Programme  
select button . Each input is confirmed with  
a signal tone.  
Take the baking mould out of the housing befo-  
re putting in the ingredients. Should ingredients  
drop into the baking area, a fire may be caused by  
them burning on the heating elements.  
Always place ingredients into the baking  
mould in the sequence specified .  
All ingedients should be at room temperature,  
to ensure an optimal rising result from the  
yeast.  
8. If necessary, select the size of bread you want  
to bake with the button .  
9. Select the browning level for your bread. In  
the display the arrow shows you what you  
have selected, light, medium or dark. Here you  
can also select the setting "Rapid" to shorten  
the time period in which the dough rises.  
Ensure that you measure the ingredients precisely.  
Even negligible deviations from the quantities  
specified in the recipe may affect the baking  
results.  
ƽ Note  
ƽ Note  
NEVER use quantities larger than those specified.  
Too much dough could rise out of the baking mould  
drop onto the hot heating elements and cause a  
fire.  
A browning level cannot be selected with the pro-  
grammes 6, 7 and 11.  
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- 8 -  
The function "Rapid" is only available with  
Programmes 1-4.  
A bread weight level cannot be selected with the  
Programmes 6, 7, 11 and 12.  
At the end of the programme the appliance auto-  
matically changes to a keep-warm mode for up to  
60 minutes.  
ƽ Note  
10. You now have the option of setting the end time  
of your programme using the timer function.  
You can enter in a maximum time delay of up  
to 15 hours.  
This is not applicable to Programmes 6, 7 and 11.  
In this mode, warm air circulates inside the  
appliance. The keep warm period can be  
prematurely terminated by pressing down the  
Start/Stop button until the signal tone sounds.  
ƽ Note  
This function is not available for Programmme 11.  
ƽ Warning  
Starting the Programme  
Now start the programme with the Start/Stop button  
.  
Before opening the appliance lid remove the  
power plug from the wall socket.  
When not in use, the appliance should never be  
plugged in!  
Note: The Programmes 1, 2, 3, 4, 6, 8 and  
9 start with a 10 to 30 minute pre-heat phase  
(except Rapid, see Table for Programme  
Sequences). The kneading paddles ² do not  
move themselves. That is not an error of the  
machine.  
Taking out the bread  
When handling the hot baking mould, always  
use pot holders or oven gloves.  
Hold the baking mould tilted over a grid and  
shake it lightly until the bread slides out of the  
baking mould .  
The Programme automatically carries out the  
various operations.  
If the bread does not slip off the kneading paddles  
², carefully remove the kneading paddles ²  
using the supplied kneading paddle remover µ.  
You can watch the programme sequence via the  
window of your Bread Baking Machine.  
Occasionally, condensation may collect in the win-  
dow during baking . The appliance lid can  
be opened during the kneading phase.  
ƽ Note  
Do not use any metal objects which may cause  
scratches on the non-stick coating.  
After removing the bread, immediately rinse the  
baking mould with warm water. This prevents  
the kneading paddles ² from sticking to the  
driving shaft.  
ƽ Note  
Do not open the appliance lid during the rising  
or baking phases. The bread could collapse.  
Ending the Programme  
When the baking process has been completed, ten  
acoustic signals are sounded and the display Ạ  
indicates 0:00.  
Tip: If you remove the kneading paddles ² after  
the last kneading of the dough, the bread will  
remain intact when you remove it from the  
baking mould .  
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Briefly press the Start/Stop button to interrupt  
the programme at the very start of the baking  
phase or, remove the power plug from the wall  
socket. Ensure that you re-insert the power plug  
within 10 minutes so that the baking process can  
be continued.  
Open the appliance lid and remove the  
baking mould . You can take the dough out  
with floured hands and remove the kneading  
paddles ².  
Lay the dough back into the baking mould .  
Replace the baking mould and close the  
appliance lid .  
Insert the power plug into the wall socket. The  
baking programme continues from where it  
was stopped.  
ƽ Warning  
Do not attempt to take the appliance into use before  
it has cooled itself down. This functions only with  
Programmme 12.  
• If the display shows "EE0", "EE1" or "LLL" after  
the programme has been started, first of all  
switch the Bread Baking Machine off and then  
back on by removing and then re-inserting the  
power plug from/into the wall socket. Should the  
error display continue, make contact with  
Customer Services.  
Cleaning and Care  
ƽ Warning  
Allow the bread to cool for 15-30 minutes before  
eating it.  
Before cutting the bread, ensure that the kneading  
paddles have been removed ².  
Before cleaning it, always remove the power plug  
from the wall socket and allow the appliance to  
cool down completely.  
Protect the appliance against moisture, this could  
cause you to receive an electric shock.  
Error Messages  
Please also observe the safety instructions.  
• If the display shows "HHH" after the programme  
has been started, it indicates that the temperatu-  
re in the Bread Baking Machine is still too high.  
Stop the programme and remove the power plug.  
Open the appliance lid and allow the machine  
to cool down for 20 minutes before re-using it.  
• If a new Programme cannot be started directly  
after the Bread Baking Machine has completed  
a baking process, it means the appliance is still  
too hot. In this case the display panel reverts to  
the default setting (Programmme 1). Open the  
appliance lid and allow the machine to cool  
down for 20 minutes before re-using it.  
ƽ Important  
The appliance and its ancillaries are not suitable  
for being cleaned in a dish washing machine!  
Housing, lid, baking space  
Remove all particles left behind inside the baking  
area using a wet cloth or a slightly wet soft sponge.  
Wipe the housing and the lid too, only with a moist  
cloth or sponge.  
Ensure that the interior is completely dry. For  
easier cleaning, the appliance lid can be  
removed from the housing:  
Open the appliance lid until the wedge-  
shaped hinge cams pass through the openings  
of the hinge guides.  
Pull the appliance lid out of the hinge guides.  
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- 10 -  
To reassemble the appliance lid , guide the  
hinge cams through the opening of the hinge  
guides.  
Technical data  
Model:  
Bread Baking Machine  
SBB 850 A1  
Baking moulds and kneading paddles  
The surfaces of the baking moulds and knea-  
ding paddles ² have a non-stick coating. When  
cleaning the appliance do not use aggressive  
detergents, cleaning powders or objects that may  
cause scratches to the surfaces.  
Nominal voltage:  
Power consumption:  
220-240V 50Hz  
850 Watt  
~
Disposal  
Do not dispose of the appliance in your  
normal domestic waste. This product is  
subject to the European guideline  
2002/96/EC.  
Due to moisture and vapours the surfaces of  
various parts may undergo changes in their appea-  
rance over a period of time. This has no influence  
on the function nor does it reduce the quality of the  
baking results.  
Dispose of the appliance through an approved dis-  
posal centre or at your community waste facility.  
Observe the currently applicable regulations.  
In case of doubt, please contact your waste disposal  
centre.  
Before cleaning, take the baking moulds and  
kneading paddles ² out of the baking area. Wipe  
the outside of the baking moulds with a damp  
cloth.  
Dispose of all packaging materials in an  
environmentally friendly manner.  
ƽ Important  
Never submerse the baking mould in water or  
other liquids.  
Clean the interior areas of the baking mould with  
warm soapy water.  
If the kneading paddles ² are encrusted and it is  
difficult to dissolve, fill the baking mould with hot  
water for approx. 30 minutes.  
If the mountings of the kneading paddles ² are  
clogged, you can clean them carefully with a wooden  
toothpick.  
Do not use any chemical cleaning agents or solvents to  
clean the Bread Baking Machine.  
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Warranty and Service  
Importer  
You receive a 3-year warranty for this device as of  
the purchase date. The device has been manufactu-  
red with care and meticulously examined before de-  
livery.  
KOMPERNASS GMBH  
BURGSTRASSE 21  
D-44867 BOCHUM  
Please retain your receipt as proof of purchase. In  
the case of a warranty claim, please make contact  
by telephone with our service department. Only in  
this way can a post-free despatch for your goods be  
assured.  
The warranty covers only claims for material and  
manufacturing defects, but not transport damage,  
worn parts, e.g the baking mould or the kneading  
paddles, or damage to fragile components. This  
product is intended for domestic use only, it is not in-  
tended for commercial applications.  
In the event of misuse and improper handling, use  
of force and modifications not carried out by our  
authorized service branch, the warranty will beco-  
me void. Your statutory rights are not restricted in  
any way by this warranty.  
The warranty period is not extended by repairs  
made under the warranty. This applies also to repla-  
ced and repaired parts. Damages or defects disco-  
vered after purchase are to be reported directly af-  
ter unpacking, at the latest two days after the  
purchase date.  
Repairs carried out after lapse of the warranty peri-  
od are subject to charge.  
DES UK LTD  
Tel.: 0871 5000 700 (£ 0.10 / minute)  
Kompernass Service Ireland  
Tel.: 1850 930 412 (0,082 EUR/Min.)  
Standard call rates apply. Mobile operators may vary.  
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- 12 -  
Programme sequence  
Programme  
1. Regular  
2. French  
Light  
Medium  
Dark  
Light  
Medium  
Dark  
Level of browning  
Size  
Rapid  
Rapid  
750 g 1000 g 1250 g 750 g 1000 g 1250 g 750 g 1000 g 1250 g 750 g 1000 g 1250 g  
Time (Hours)  
Preheat (Min)  
Kneading 1 (min)  
Rise 1 (Min)  
Kneading 2 (min)  
Rise 2 (Min)  
Rise 3 (Min)  
Bake (min)  
2:58  
15  
3:05  
15  
3:15  
20  
2:14  
N/A  
12  
2:20  
N/A  
13  
2:25  
N/A  
13  
3:13  
10  
3:18  
10  
3:25  
15  
2:18  
N/A  
12  
2:25  
N/A  
13  
2:30  
N/A  
13  
12  
13  
13  
12  
12  
15  
25  
25  
25  
10  
10  
10  
20  
20  
20  
10  
10  
10  
2
3A*  
5
2
5A  
5
2
5A  
5
2
1A  
5
2
2A  
5
2
2A  
5
2
3A*  
8
2
5A  
8
2
5A  
8
2
1A  
5
2
2A  
5
2
2A  
5
30  
30  
30  
30  
30  
30  
18  
30  
18  
30  
18  
30  
43  
35  
41  
35  
35  
35  
18  
30  
18  
30  
18  
30  
56  
60  
65  
56  
60  
65  
60  
65  
70  
60  
65  
70  
Keep-Warm time  
(Min)  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
Insert ingredients  
(Time remaining)  
2:01  
2:05  
15h  
2:10  
15h  
1:49  
15h  
1:53  
15h  
1:58  
15h  
2:26  
15h  
2:29  
15h  
2:28  
15h  
1:53  
15h  
1:58  
15h  
2:03  
15h  
Pre-adjustment of the time 15h  
* 3A means that the Bread Baking Machine kneads for 3 minutes and simultaneusly the signal tone sounds  
to add ingredients and the display notice "ADD" appears.  
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Programme  
Level of browning  
Size  
3. Whole Wheat  
4. Sweet  
Light  
Medium  
Dark  
Light  
Medium  
Dark  
Rapid  
Rapid  
750 g 1000 g 1250 g 750 g 1000 g 1250 g 750 g 1000 g 1250 g 750 g 1000 g 1250 g  
Time (Hours)  
Preheat (Min)  
Kneading 1 (min)  
Rise 1 (Min)  
Kneading 2 (min)  
Rise 2 (Min)  
Rise 3 (Min)  
Bake (min)  
3:18  
15  
3:25  
15  
3:35  
20  
2:24  
N/A  
11  
2:30  
N/A  
13  
2:35  
N/A  
13  
2:56  
10  
3:01  
10  
3:10  
15  
2:10  
N/A  
11  
2:16  
N/A  
12  
2:20  
N/A  
12  
11  
12  
12  
12  
12  
12  
30  
30  
30  
10  
10  
10  
25  
25  
25  
10  
10  
10  
2
3A  
8
2
5A  
8
2
5A  
8
2
2A  
5
2
2A  
5
2
2A  
5
2
4A*  
6
2
5A  
6
2
5A  
6
2
1A  
6
2
2A  
6
2
2A  
6
38  
35  
38  
35  
38  
35  
23  
35  
23  
35  
23  
35  
35  
30  
35  
30  
35  
30  
18  
30  
18  
30  
18  
30  
56  
60  
65  
56  
60  
65  
52  
56  
60  
52  
56  
60  
Keep-Warm time  
(Min)  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
Insert ingredients  
(Time remaining)  
2:17  
2:21  
15h  
2:26  
15h  
1:59  
15h  
2:03  
15h  
2:08  
15h  
2:03  
15h  
2:07  
15h  
2:11  
15h  
1:46  
15h  
1:50  
15h  
1:54  
15h  
Pre-adjustment of the time 15h  
* 4A means that the Bread Baking Machine kneads for 4 minutes and simultaneusly the signal tone sounds  
to add ingredients and the display notice "ADD" appears.  
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- 14 -  
6.  
Dough  
Programme  
Level of browning  
Size  
5. Super Rapid  
7. Pasta  
N/A  
N/A  
0:15  
N/A  
15  
8. Buttermilk bread  
9. Gluten Free  
Light  
Medium  
Dark  
Light  
Medium  
Dark  
Light  
Medium  
Dark  
N/A  
750 g 1000 g 1250 g N/A  
750 g 1000 g 1250 g 750 g 1000 g 1250 g  
Time (Hours)  
Preheat (Min)  
Kneading 1 (min)  
Rise 1 (Min)  
Kneading 2 (min)  
Rise 2 (Min)  
Rise 3 (Min)  
Bake (min)  
1:15  
N/A  
8
1:18  
N/A  
8
1:20  
N/A  
8
1:50  
10  
3:17  
25  
3:21  
25  
3:30  
30  
3:40  
15  
3:45  
15  
3:55  
20  
12  
10  
10  
10  
12  
12  
12  
N/A  
N/A  
N/A  
10  
N/A  
20  
20  
20  
20  
20  
20  
N/A  
2A  
5
N/A  
2A  
5
N/A  
2A  
5
N/A  
3A  
5
N/A  
N/A  
N/A  
2
5A*  
8
2
5A  
8
2
5A  
8
2
3A  
8
2
3A  
8
2
3A  
8
N/A  
20  
N/A  
20  
N/A  
20  
25  
45  
N/A  
N/A  
N/A  
N/A  
N/A  
15h  
45  
30  
45  
30  
45  
30  
50  
50  
50  
50  
50  
50  
40  
43  
45  
N/A  
N/A  
1:15  
15h  
52  
56  
60  
60  
65  
70  
Keep-Warm time  
(Min)  
60  
60  
60  
60  
60  
60  
60  
60  
60  
Insert ingredients  
(Time remaining)  
1:05  
1:08  
15h  
1:10  
15h  
2:15  
15h  
2:19  
15h  
2:23  
15h  
2:48  
15h  
2:53  
15h  
2:58  
15h  
Pre-adjustment of the time 15h  
* 5A means that the Bread Baking Machine kneads for 5 minutes and simultaneusly the signal tone sounds  
to add ingredients and the display notice "ADD" appears.  
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Programme  
Level of browning  
Size  
10. Cake  
11. Jam  
N/A  
12. Bake  
Light  
Medium  
Dark  
Light  
Medium  
Dark  
750 g 1000 g 1250 g  
N/A  
N/A  
1:00  
N/A  
N/A  
N/A  
Time (Hours)  
Preheat (Min)  
Kneading 1 (min)  
Rise 1 (Min)  
1:30  
N/A  
15  
1:35  
N/A  
15  
1:40  
N/A  
15  
1:20  
N/A  
N/A  
15  
N/A  
N/A  
N/A  
Heat + kneading  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
N/A  
Kneading 2 (min)  
Rise 2 (Min)  
N/A  
N/A  
60  
N/A  
N/A  
65  
N/A  
N/A  
70  
N/A  
N/A  
N/A  
45  
Rise 3 (Min)  
Heat + kneading  
20  
Rise  
Bake (min)  
60  
15 Rise 15 Rise 15 Rise  
Keep-Warm time  
(Min)  
60  
60  
60  
N/A  
N/A  
N/A  
60  
Insert ingredients  
(Time remaining)  
N/A  
N/A  
15h  
N/A  
15h  
N/A  
15h  
Pre-adjustment of the time 15h  
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- 16 -  
Troubleshooting the Bread Baking Machine  
What do I do if the kneading paddle gets stuck in the ²  
baking mould after baking?  
Fill the baking mould with hot water and twist the kneading  
paddle ² to loosen the encrustation underneath.  
What happens if the finished bread is left inside the  
bread maker?  
Through the "Keep-warm function" it is ensured that the bread  
is kept warm for ca. 1 hour and that it is also protected  
against moisture. If the bread remains in the baking machine  
for longer than 1 hour, it may become moist.  
Are the baking mould and the kneading paddle ²  
suitable for cleaning in a dishwasher?  
No. Please clean the baking mould and the kneading  
paddle ² by hand.  
Why doesn't the dough get stirred, even if the motor is  
running?  
Check to see if the kneading paddle ² and the baking  
mould have properly engaged.  
What do I do if the kneading paddle ² gets stuck in the  
loaf?  
Remove the kneading paddle ² with the kneading paddle  
remover µ.  
What happens if there is a power failure when a  
Programme is running?  
In the case of power failure for up to 10 minutes, the  
bread maker will complete the last implemented program-  
me through to the end.  
How long does it take to bake bread?  
Please take note of the exact times given in the table  
"Programme sequence".  
What size breads can I bake?  
You can bake breads with weights of 750 g - 1000 g -  
1250 g.  
Why can't I use the Timer function while baking with fresh  
milk?  
Fresh products such as milk or eggs spoil if they remain  
in the appliance for too long.  
What has happened if the Bread Baking Machine does  
Some baking processes, such as "Warming up“ or "Rise" are  
difficult to recognise. Using the table „ Programme sequence“,  
check which programme section is currently in operation.  
Check to seeif you have correctly pressed the Start/Stop  
button .  
not work after the Start/Stop button has been pressed?  
Check to see if the power plug is connected to the wall  
socket.  
The appliance crushes the added raisins.  
To avoid the breaking up of ingredients such as fruit or  
nuts, add them to the dough after the signal has sounded.  
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KITCHEN TOOLS  
6
Recipe Book SBB 850 A1  
Recipe Book  
KOMPERNASS GMBH  
BURGSTRASSE 21 · D-44867 BOCHUM  
ID-Nr.: SBB850A1-07/10-V1  
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RECIPE BOOK  
PAGE  
Useful information about ingredients  
Baking tips  
2
3
4
4
5
Ready-to-use baking mixtures  
Slicing and storing bread  
Recipes for approx. 1000 g bread  
Programme 1 Regular......................................................................................................................5  
Programme 2 French........................................................................................................................6  
Programme 3 Whole Wheat...........................................................................................................6  
Programme 4 Sweet.........................................................................................................................7  
Programme 5 Super Rapid..............................................................................................................8  
Programme 6 Dough (knead).........................................................................................................8  
Programme 7 Pasta..........................................................................................................................9  
Programme 8 Buttermilk bread .......................................................................................................9  
Programme 9 Gluten Free...............................................................................................................9  
Programme 10 Cake.....................................................................................................................10  
Programme 11 Jam .......................................................................................................................10  
Troubleshooting the recipes  
12  
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- 1 -  
Useful information about  
ingredients  
We recommend using dry yeast for the bread  
maker to obtain the best results.  
If you are using fresh yeast instead of dry yeast,  
observe the instructions given on the packaging.  
In general, 1 packet of dry yeast corresponds to  
about 21 g of fresh yeast and is suitable for  
approx. 500 g of flour. Always store yeast in the  
refrigerator, as heat decomposes it. Before use,  
check the expiry date. After opening the package,  
unused yeast should be carefully wound up and  
stored in the re-frigerator.  
FLOUR  
Most of the commercially available varieties of  
flour, such as wheat or rye flour, are suitable for  
baking. The type designation for flour types may  
vary from country to country. With the baking  
program "gluten-free", gluten-free flour types such as  
corn, buckwheat or potato flour can be used. You  
can also use ready-to-use baking mixtures.  
Programmes 1 and 2 are ideal for adding small  
proportions (10-20%) of grains or groats.  
In case of larger proportions of whole grain  
(70-95%) use programme 3. The following types of  
flour are used in the recipes:  
Note:  
For recipes suggested in this recipe book, we  
recommend the use of dry yeast.  
SUGAR  
Sugar has a decisive influence on both the degree  
of browning and the taste of the bread. The use of  
crystal sugar is assumed for the recipes in this  
book. Do not use powdered sugar, unless it is  
expressly specified. Sweeteners are not suitable as  
alternatives to sugar.  
Flour type  
Type 405  
Description  
standard wheat flour  
strong wheat flour, for fine-  
ly pored doughs  
Type 550  
Type 997  
standard rye flour  
SALT  
Salt is important for the taste as well as the degree  
of browning. Salt also has an inhibiting effect on  
yeast fermentation. Therefore, do not exceed the  
quantity of salt specified in the recipes. Salt can be  
dispensed with for dietary reason. In such cases,  
the dough may rise faster than usual.  
Wheat flour, for light  
mixed breads  
Type 812  
Type 1050  
Type 1150  
dark wheat flour for mixed  
breads or savoury pastries  
LIQUIDS  
Rye flour with a high  
mineral content  
Liquids like milk, water or reconstituted milk powder  
can be used for making bread. Milk adds to the taste  
of the bread and softens the crust, whereas pure  
water gives a crispy crust. In some recipes, the use  
of fruit juices is indicated in order to give a particular  
flavour to the bread.  
YEAST  
In the fermentation process, yeast splits the sugar and  
carbohydrate contained in the dough and converts  
them into carbon dioxide, which causes the dough  
to rise. Yeast is available in different forms: as dry  
yeast, as fresh yeast or as fast fermenting yeast.  
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- 2 -  
EGGS  
MEASURING THE INGREDIENTS  
Eggs enrich the bread and give it a softer structure.  
Use eggs of the largest size class when baking the  
recipes given in this recipe book.  
Along with our Automatic Bread Maker, you will  
receive the following measuring cups, which make  
the task of measuring the ingredients easier for you:  
1 Measuring cup with quantity level markings  
1 Large measuring spoon corresponding to one  
tablespoon (tbsp.)  
1 Small measuring spoon corresponding to one  
teaspoon (tsp.)  
Place the measuring cup on a flat surface. Make  
sure that the quantities reach the measuring lines  
correctly. When measuring dry ingredients, make  
sure that the measuring cup is dry.  
FATS: BAKING FAT, BUTTER OR OIL  
Baking fats, butter and oil make the yeast-based bread  
mellow. The unique form of crust and structure in  
French-style breads is due to its fat-free ingredients.  
However, bread stays fresh longer if fat has been  
used in its making. If you use butter directly from the  
refrigerator, cut it into small bits to optimise mixing  
with the dough during the kneading phase.  
GLUTEN-FREE  
Celiac disease, in adults also called sprue, is a chronic Baking tips  
disease that is triggered by eating foods that  
contain gluten. The protein gluten (gliadin) contained  
in wheat and spelt and similar proteins in rye, barley  
and oats cause damage to the mucous membrane of  
the small intestine. Only special bread from health  
food shops or from one's own kitchen that has been  
prepared with gluten-free flours may be eaten.  
Baking in different climatic regions  
In areas located at higher altitudes, the lower atmo-  
spheric pressure causes yeast to ferment faster.  
Hence, less yeast is required here.  
In dry regions, the flour will be drier and requires  
more liquids.  
However, baking bread and cake with gluten-free  
flour takes some practice. Such flours require lon-  
ger for the uptake of liquids and have different rising  
properties. Gluten-free flours must also be thickened  
or fluffed with gluten-free thickening agents. These  
are for example cream of tartar, yeast, sourdough  
from maize or rice flour, baking agents with a  
maize basis or binding agents such as guar flour,  
carob corn flour, kudzu, pectin, arrowroot starch or  
carrageen. It is also necessary to give up the  
In humid regions, the flour will be more moist and  
thus absorbs a lesser amount of liquids. In such areas,  
more flour is required.  
familiar taste of bread. The consistency of gluten-free  
breads is also different to that of wheat meal breads.  
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- 3 -  
Ready-to-use baking  
mixtures  
Slicing and storing bread  
You can achieve the best results, if you place the  
freshly baked bread on a grill before slicing it and  
allow it to cool down for 15 to 30 minutes. Use a  
bread slicing machine or a toothed knife to slice  
the bread. Unconsumed bread can be stored at  
room temperature for up to 3 days in suitable plastic  
bags or containers. If you wish to store the bread for  
longer periods (up to 1 month), you should freeze it.  
Since homemade bread does not contain preservati-  
ves, it spoils faster than commercially manufactured  
bread.  
You can also use ready-to-use baking mixtures with  
this bread maker.  
Follow the manufacturer’s instructions on the packa-  
ging.  
The following table provides you the examples of  
conversion for some of the baking mixtures.  
Baking mixtures  
Multigrain health bread  
Sunflower seed bread  
Rustic whole grain bread  
Farmhouse bread  
Ciabatta  
for a loaf of ca. 750 g  
500 g baking mixture  
350 ml water  
500 g baking mixture  
350 ml water  
500 g baking mixture  
370 ml water  
500 g baking mixture  
350 ml water  
500 g baking mixture  
360 ml water  
1 tsp. olive oil  
The ready to use baking mixtures, available at Lidl, are especially suitable for this Bread Baking Machine.  
Follow the preparation instructions on the packaging.  
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- 4 -  
Recipes for approx. 1000 g  
bread  
Potato bread  
300 ml water/milk  
2 tbsp. butter  
Note: To achieve a better baking result, prepare  
the dough with a mixer. Then place the finished  
dough in the baking mould. Using the button “Bre-  
ad weight” enter the weight 1000 gr. Select the  
desired degree of browning for your bread. Please  
note that the quantities given are intended as gui-  
ding values. Small variations may arise in the ba-  
king result.  
1 egg  
90 g pressed, cooked potatoes  
1 tsp. salt  
2 tbsp. sugar  
540 g flour of type 550  
1 packet of dry yeast  
Herb bread  
350 ml buttermilk  
1 tsp. salt  
1.5 tbsp. butter  
Programme 1 Regular  
Sunflower bread  
300 ml lukewarm milk  
1 tbsp. butter  
540 g flour of type 550  
5 tbsp. sunflower seeds  
1 tsp. salt  
1 tbsp. sugar  
540 g flour of type 550  
4 tbsp. finely chopped parsley  
3/4 packet of dry yeast  
Pizza bread  
1/2 tsp. sugar  
300 ml water  
1 packet of dry yeast  
1 tbsp. oil  
1 tsp. salt  
Sourdough bread  
50 g sourdough  
350 ml water  
1.5 tbsp. butter  
1,5 tsp. salt  
1 tsp. sugar  
1 tsp. dried oregano  
2 tbsp. grated Parmesan  
50 g thinly sliced salami  
540 g flour of type 550  
3/4 packet of dry yeast  
1 tsp. sugar  
180 g flour of type 997  
360 g flour of type 1050  
1 packet of dry yeast  
Beer bread  
150 ml water  
150 ml lager beer  
540 g flour of type 550  
3 tbsp. buckwheat flour  
1.5 tbsp. bran  
Farmhouse bread  
300 ml milk  
1,5 tsp. Salt  
2 eggs  
1 tsp. salt  
1,5 tbsp butter/margarine  
540 g flour of type 1050  
1 tbsp. sugar  
3 tbsp. sesame seeds  
1.5 tbsp. malt extract (syrup)  
1/2 packet of dry yeast  
150 ml sourdough starter  
1 packet of dry yeast  
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- 5 -  
Cornbread  
350 ml water  
Poppy seed bread  
300 ml water  
1 tbsp. butter  
540 g flour of type 550  
1 tsp. sugar  
1 tsp. salt  
75 g ground poppy seeds  
1 tbsp. butter  
540 g flour of type 550  
3 tbsp. corn semolina  
1/2 chopped apple with peel  
3/4 packet of dry yeast  
1 pinch of nutmeg  
3/4 packet of dry yeast  
1 tbsp. grated Parmesan  
Programme 2 French  
"Classic" white bread  
320 ml water/milk  
2 tbsp. butter  
Paprika bread  
310 ml water  
1,5 tsp. Salt  
1,5 tsp salt  
2 tbsp. sugar  
1.5 tsp. oil  
600 g wheat flour of type 550  
1 packet of dry yeast  
1.5 tsp. paprika powder  
530 g flour of type 812  
1 packet of dry yeast  
130 g red pepper, finely diced  
Light white bread  
320 ml water  
20 g butter  
1,5 tsp salt  
Programme 3 Whole Wheat  
1.5 tsp. sugar  
Rye whole grain bread  
75 g sourdough  
325 ml warm water  
600 g wheat flour of type 405  
1 packet of dry yeast  
1 egg  
2 tbsp. honeydew  
350 g rye whole grain flour  
150 g wheat whole grain flour  
1 tbsp. carob seed flour  
1/2 tbsp. salt  
Honey bread  
320 ml water  
1,5 tsp. salt  
2.5 tsp. olive oil  
1.5 tbsp. honey  
600 g flour of type 550  
1 packet of dry yeast  
1 packet of dry yeast  
Spelt bread  
350 ml buttermilk  
360 g spelt whole grain flour  
90 g rye whole grain flour  
90 g spelt groats  
50 g sunflower seeds  
1 tsp. salt  
1/2 tsp. sugar  
75 ml sourdough starter  
3/4 packet of dry yeast  
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- 6 -  
Wheat groats bread  
350 ml water  
Brown bread  
400 ml warm water  
1 tsp. salt  
2 tbsp. butter  
1.5 tbsp. honey  
360 g flour of type 1050  
180 g wheat whole grain flour  
50 g wheat groats  
3/4 packet of dry yeast  
160 g wheat flour of type 550  
200 g coarse rye whole grain groats  
180 g fine rye groats  
1 tsp. salt  
100 g sunflower seeds  
100 ml dark treacle  
1 packet of dry yeast  
1 package of dry sourdough  
Whole grain bread  
350 ml water  
25 g butter  
Programme 4 Sweet  
1 tsp. salt  
Raisin bread  
1 tsp. sugar  
300 ml water  
270 g flour of type 1050  
270 g wheat whole grain flour  
3/4 packet of dry yeast  
2.5 tbsp. butter  
1.5 tbsp. honey  
1 tsp. salt  
540 g wheat flour of type 405  
100 g raisins  
Rye bread  
300 ml water  
3/4 packet of dry yeast  
1.5 tbsp. butter  
1.5 tbsp. vinegar  
1 tsp. salt  
Raisin nut bread  
300 ml water  
1,5 tbsp. sugar  
1.5 tbsp. butter  
180 g rye flour of type 1150  
360 g flour of type 1050  
1 packet of dry yeast  
1 tsp. salt  
1 tbsp. sugar  
540 g flour of type 405  
100 g raisins  
Seven grain bread  
300 ml water  
3 tbsp. chopped walnuts  
3/4 packet of dry yeast  
1.5 tbsp. butter  
1 tsp. salt  
2.5 tbsp. sugar  
240 g flour of type 1050  
240 g wheat whole grain flour  
60 g 7 grain flakes  
3/4 packet of dry yeast  
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- 7 -  
Chocolate bread  
Carrot bread  
400 ml milk  
330 ml water  
100 g low fat curd cheese  
1,5 tsp. salt  
1.5 tsp. sugar  
600 g wheat whole grain flour  
10 tbsp. cocoa  
1.5 tbsp. butter  
600 g flour of type 550  
90 g finely chopped carrots  
2 tsp. salt  
1.5 tsp. sugar  
100 g chopped whole milk chocolate  
1 packet of dry yeast  
1 packet of dry yeast  
Programme 6 Dough (knead)  
Use whole milk or semi-sweet chocolate.  
If you brush the dough with 1 tbsp. milk after kneading,  
the crust will be darker.  
Pizza dough (for 2 Pizzas)  
300 ml water  
1 tbsp. olive oil  
Sweet bread  
3/4 tsp. salt  
300 ml water/milk  
2 tbsp. butter  
2 eggs  
2 tsp. sugar  
450 g wheat flour of type 405  
1 packet of dry yeast  
1,5 tsp. salt  
1.5 tbsp. honey  
600 g flour of type 550  
1 packet of dry yeast  
Whole grain pizza dough  
300 ml water  
1 tbsp. olive oil  
3/4 tsp. salt  
Programme 5 Super Rapid  
1 tbsp. honey  
450 g wheat whole grain flour  
50 g wheat germ  
1 packet of dry yeast  
White bread express  
360 ml water  
5 tbsp. oil  
4 tsp. sugar  
4 tsp. salt  
630 g wheat flour of type 405  
1 packet of dry yeast  
Roll out the dough and let it rise for about 10 minutes.  
Top the dough as desired and bake the pizza at  
180°C for approx. 20 minutes.  
Bran rolls  
Pepper almond bread  
300 ml water  
200 ml water  
50 g butter  
540 g flour of type 550  
1 tsp. salt  
3/4 tsp. salt  
1 egg  
1 tsp. sugar  
3 tbsp. sugar  
2 tbsp. butter  
500 g flour of type 1050  
50 g wheat bran  
1 packet of dry yeast  
100 g flaked almonds (roasted)  
1 tbsp. pickled green peppercorn  
3/4 packet of dry yeast  
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- 8 -  
Pretzels  
200 ml water  
Buttermilk bread (type 2)  
250 ml buttermilk  
1/4 tsp. salt  
130 ml water  
360 g flour of type 405  
1/2 tsp. sugar  
1/2 packet of dry yeast  
600 g wheat flour of type 1050  
60 g rye flour of type 997  
1,5 tsp. Salt  
1 packet of dry yeast  
Form the dough into pretzels. Then coat the pret-  
zels with 1 whisked egg and spread coarse salt  
over top (a total of 1-2 tbsp. coarse salt for about 12  
pretzels). Bake the pretzels at approx. 230°C for  
approx.  
Yoghurt bread  
250 ml Water or milk  
150 g Yoghurt  
1 tsp. salt  
15-20 minutes.  
1 tsp. sugar  
500 g flour of type 550  
3/4 packet of dry yeast  
French baguettes  
300 ml water  
1 tbsp. honey  
1 tsp. salt  
1 tsp. sugar  
Curd cheese bread  
200 ml water/milk  
3 tbsp. oil  
540 g flour of type 550  
1 packet of dry yeast  
260 g curd cheese (40% fat content)  
600 g wheat flour  
1,5 tsp salt  
Form loaves out of the dough and cut into the top  
side of the shaped baguettes at an angle. Let the  
dough rise for approx. 30-40 minutes. Bake at  
approx. 175°C for approx. 25 minutes.  
1.5 tsp. sugar  
1 packet of dry yeast  
Programme 9 Gluten Free  
Programme 7 Pasta  
Gluten-free potato bread  
440 ml water  
5 Eggs (room temperature)  
or 300 ml water  
250 g soft wheat flour of type 405  
250 g hard wheat flour of type 1050  
1.5 tbsp. oil  
400 g gluten-free flour mixture  
(e.g. "Mix B" from Schär)  
1.5 tsp. salt  
1.5 tsp. sugar  
Programme 8 Buttermilk bread  
11/4 packet of dry yeast  
230 g cooked potatoes, peeled and pressed  
Buttermilk bread (type 1)  
350 ml buttermilk  
2 tbsp. butter  
2 tsp. salt  
3 tbsp. sugar  
600 g wheat flour of type 1050  
1 packet of dry yeast  
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- 9 -  
Gluten-free yoghurt bread  
350 ml water  
Programme 10 Cake  
150 g natural yoghurt  
1.5 tbsp. oil  
Ready-to-use cake mixes work excellently with this  
programme.  
1.5 tbsp. vinegar  
Follow the preparation instructions on the packaging.  
100 g gluten-free flour  
(e.g. millet, rice, buckwheat)  
400 g gluten-free flour mixture  
(e.g. "Mix B" from Schär)  
1,5 tsp salt  
1.5 tsp. sugar  
11/4 packet of dry yeast  
1 tsp. guar seed or carob seed flour  
Programme 11 Jam  
Jams and marmalades can be quickly and easily  
prepared in the Bread Baking Machine. Even when  
you have never done it before, you should give it a  
try. You will acquire an especially delicious, good  
tasting sweetened fruit preserve.  
Proceed as follows:  
Gluten-free seed bread  
250 ml water  
200 ml milk  
• Wash the fresh ripe fruit. Hard skinned fruits  
such as apples, peaches, pears etc may need  
peeling.  
1.5 tbsp. oil  
500 g gluten-free flour mixture  
1,5 tsp salt  
1.5 tsp. sugar  
11/4 packet of dry yeast  
• Always use the amount specified, as this is adjusted  
exactly to the programme JAM. Otherwise, the  
mixture will cook too early and pour over.  
• Weigh the fruit, cut it into small pieces (max.1 cm)  
or mash it, then place it in the container.  
• Add the gelling sugar in the given amount. Use  
only this type, not household sugar, as the pre-  
serve will then not be firm.  
• Mix the fruit with the sugar and start the Program-  
me, which will now run completely automatically.  
• After the Programme has ended, pour the jam  
into glasses and seal them well.  
100 g seeds (e.g. sunflower seeds)  
Gluten-free rice bread  
350 ml water  
200 g natural yoghurt  
1.5 tbsp. oil  
1.5 tbsp. vinegar  
200 g rice flour  
300 g gluten-free flour mixture  
1,5 tsp Salt  
1.5 tsp. sugar  
11/4 packet of dry yeast  
1 tsp.guar seed or carob seed flour  
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- 10 -  
Orange marmelade  
350 g oranges  
150 g lemons  
500 g gelling sugar  
Strawberry jam  
500 g strawberries  
500 g gelling sugar  
2-3 tbsp. lemon juice  
Berry jam  
500 g thawed berries  
500 g gelling sugar  
1 tbsp. lemon juice  
Mix all ingredients in the baking mould.  
Enjoy your meal!  
These recipes are provided without guarantee. All  
ingredients and preparation information are gui-  
ding values. Expand these recipe suggestions ba-  
sed on your personal experiences. We hope you  
enjoy the recipes and wish you "bon appetit".  
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- 11 -  
Troubleshooting the recipes  
Why does my bread occasionally have some flour on the  
side crusts?  
Your dough may be too dry.. Next time, take particular  
care with measuring the ingredients. Add up to 1 tbsp.  
of additional liquid.  
Why do I need to add the ingredients in a particular  
sequence?  
This is the best way to prepare the dough. Using the timer  
function prevents the yeast from mixing with the liquid  
before the dough is stirred.  
Why is the dough only partly kneaded?  
Check to see if the kneading paddle and the baking  
mould are correctly positioned. Also check the consistency  
of the dough and add 1/2 to 1 tbsp. of liquids or flour,  
one or more times after kneading.  
With baking mixtures: The amount of ready to use baking  
mixture and the ingredients are not matched to the capa-  
city of the baking mould. Reduce the quantities of the  
ingredients.  
Why has the bread not risen?  
The yeast used was too old or no yeast was added.  
When should I add nuts and fruits to the dough?  
You will hear a signal tone when you should add the  
ingredients.. If you add these ingredients to the dough at  
the start, the nuts or fruit may get crushed at the time of  
kneading.  
The baked bread is too moist.  
Check the consistency of the dough 5 Min. after the start  
of the kneading process and, if necessary, add more  
flour.  
There are air bubbles on the surface of the bread.  
The bread rises and then collapses.  
You may have used too much yeast..  
The dough is perhaps rising too fast. To prevent this, reduce  
the water quantity and/or increase the quantity of salt  
and/or reduce the quantity of yeast.  
Can other recipes also be used?  
You can use other recipes, however, pay attention to the  
ingredient amounts. Get to know your appliance well and  
the recipes given here, before you try out your own recipes.  
NEVER exceed the volume of 700 gr of flour.  
Adjust the quantities of your recipes to the quantities  
specified for the recipes given in this booklet.  
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- 12 -  

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