CTC Union BBA 3505 User manual

Bedienungsanleitung/Garantie Gebruiksaanwijzing • Mode d’emploi • Instrucciones de servicio
Instruction Manual • Használati útmutató
BROTBACKAUTOMAT
Broodbakautomaat • Four á pain automatique • Máquina de hacer pan casero
Bread baking machine • Kenyérsütő automata BBA 3505

DEUTSCH
Inhalt
Übersicht der Bedienelemente............................................... Seite 3
Inhaltsverzeichnis.................................................................... Seite 4
Bedienungsanleitung............................................................... Seite 4
Technische Daten.................................................................... Seite 14
Garantie................................................................................... Seite 14
Entsorgung .............................................................................. Seite 14
NEDERLANDS
Contents
Locatie van bedieningselementen.......................................Pagina 3
Inhoudsopgave ....................................................................Pagina 15
Gebruiksaanwijzing..............................................................Pagina 15
Technische specicaties ......................................................Pagina 24
Verwijdering ..........................................................................Pagina 24
FRANÇAIS
Table des matières
Liste des différents éléments de commande .........................Page 3
Table des matières..................................................................Page 25
Mode d'emploi.........................................................................Page 25
Caractéristiques techniques ...................................................Page 34
Elimination ...............................................................................Page 35
ESPAÑOL
Contenidos
Ubicación de los controles...................................................Página 3
Índice.....................................................................................Página 36
Instrucciones de uso............................................................Página 36
Especicaciones técnicas....................................................Página 45
Eliminación ...........................................................................Página 45
ENGLISH
Contents
Location of Controls ................................................................Page 3
Table of Contents ....................................................................Page 46
Use Instructions.......................................................................Page 46
Technical Specications..........................................................Page 55
Disposal...................................................................................Page 55
MAGYARUL
Tartalom
A kezelőszervek elhelyezkedése.............................................oldal 3
Tartalom....................................................................................oldal 56
Használati útmutató..................................................................oldal 56
Műszaki adatok.........................................................................oldal 65
Hulladékkezelés.......................................................................oldal 65
2

3
Übersicht der Bedienelemente
Locatie van bedieningselementen • Situation des commandes • Ubicación de los controles
Location of Controls • A kezelőszervek elhelyezkedése

46
Table of contents
Use Instructions....................................................................................... 46
General Safety Guidelines...................................................................... 46
Safety Precautions.................................................................................. 46
Unpacking................................................................................................ 47
Start-up .................................................................................................... 47
Location of Controls ................................................................................ 47
Control Panel........................................................................................... 47
Description Control Panel....................................................................... 47
Bread Maker Functions........................................................................... 48
Program Sequence Bread Maker........................................................... 49
Cleaning................................................................................................... 49
Storage .................................................................................................... 50
Baking Q & A ........................................................................................... 50
Troubleshooting....................................................................................... 51
Mistakes with the Recipes...................................................................... 51
Tips for Recipes....................................................................................... 52
Classic Bread Recipes............................................................................ 53
Dough Recipes........................................................................................ 54
Jam .......................................................................................................... 54
Technical Specications.......................................................................... 55
Disposal................................................................................................... 55
Use Instructions
Congratulations for purchasing your new bread maker. We hope you will
enjoy your new product.
• The bread maker offers 12 pre-installed programs with a total of
39 different settings. The baking program to only bake or to reaheat
baked bread for a darker crust is absolutely new.
• Almost all baking programs offer you the choice between 2 weight
settings for smaller or bigger breads.
• You can use the bread maker to bake with a delay, i.e. the program
end can be delayed for up to 13 hours.
The appliance works fully automatic and is extremely user-friendly. In
the following you nd recipes for
• White bread, dark leaven bread, light brown bread, bread with
seeds,
• Dough, which is processed otherwise,
• Jam, cooked in the bread maker.
Symbols in this user manual
Important notes for your safety are marked distinctively. Pay absolute
attention to them to avoid accidents and damage to the device:
WARNING:
Warns of dangers for your health and indicates potential risks of injury.
CAUTION:
Indicates potential dangers for the device or other objects.
NOTE:
Highlights tips and information for you.
General Safety Guidelines
Before using this device, carefully read this user manual and keep it
together with the Warranty Certicate, cashier receipt and if possible, the
original package inclusive its interior packing. If you hand on the device
to any third person, include the user manual as well.
• Use the device for private and its intended purpose only. The device
is not intended for commercial use.
• Do not use the device outdoors. Protect it from heat, direct sunlight,
humidity (do not immerse into liquids under any circumstances) and
sharp edges. Do not use the device with wet hands. If the device
gets wet, unplug it immediately.
• Always switch off and unplug the device (pull the plug, not the cable)
when you do not use the device, or when you attach accessories,
during cleaning or malfunctioning.
• Do not leave the device unattended during operation. Always switch
off the device when leaving the room. Unplug the device.
• Regularly check the device and cable for signs of damage. Do not
continue to operate the device in case of damage.
• Do only use original parts.
• For the safety of your children, keep any packing parts (plastic bags,
cartilage, Styrofoam etc.) out of their reach.
WARNING!
Don’t let small children play with foils for danger of suffocation!
Safety Precautions
WARNING:Riskoffire!
• Do not leave the appliance without supervision. For delayed program start set the start time so that you are pres-
ent during operation.
• Keep at least 10 cm distance to other objects during operation.
• Do not cover the appliance with a towel or other materials during operation! Heat and steam must be able to
escape. Risk of re, if the appliance is covered or comes in contact with ammable materials such as curtains.
• Do not place metal foil or other materials in the appliance; risk of short-circuit and re.
• Risk of re, if the dough overows from the baking tin into the casing or onto the heating element.
• Do not ll in more ingredients than indicated in the recipe.
• Ensure that the weight of the ingredients does not exceed 750g in level I or 1000g in level II.
• This appliance can be used by children aged from 8 years and above and persons with reduced physical, sen-
sory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction
concerning use of the appliance in a safe way and understand the hazards involved.
• Children shall not play with the appliance.

47
• Cleaning and user maintenance shall not be made by children unless they are older 8 years and supervised.
• Keep the appliance and its cord out of reach of children less than 8 years.
• Do not operate the appliance with an external timer or similar remote system.
• Do not repair the device by yourself. Please contact authorized personnel. In order to avoid hazards, a damaged
mains cable must be replaced with an equivalent cable by the manufacturer, our customer service or any other
qualied specialist.
• Place the appliance on a level work surface. Ensure that mains cord and appliance are not placed on or in close
proximity of hot surfaces or heat sources. Run the mains cord away from sharp objects.
• Set up the appliance steady and slip-proof. The appliance can move when kneading heavy dough. Place the ap-
pliance on a rubber mat if the work surface is slippery.
• Do not move or lift the appliance during operation; rst turn it off and disconnect from mains power supply. Always
carry the appliance in both hands!
• Do not remove the baking tin during operation!
• The operation of electric heating appliances creates high temperatures, which can cause burns (e.g. baking tin,
heating element).
WARNING: Risk of burning!
Only touch or remove hot components with oven gloves!
• Let the appliance cool down completely before cleaning ore storing.
• Use this appliance only to prepare foodstuffs, do not use for other purposes. We are not liable for damages due to
improper use or operation!
Unpacking
• Remove the appliance from the gift box.
• Remove all packaging materials, such as plastic foil, lling materials,
cable clips and cardboard.
• Check that all accessories are contained in the box.
• Check the appliance for possible transport damage to prevent
hazards.
• In case of incomplete delivery or damage, do not operate the de-
vice. Return it to your dealer immediately.
• Clean the appliance as described in chapter “Cleaning”.
Start-up
Electric Connection
1. Conrm that your mains voltage matches the specications on the
type label before connecting to mains power supply.
2. Connect the appliance to a properly installed wall outlet.
A buzzer sounds and the display shows the basic setting (see “Description
Control Panel”, “1 LCD Display”). The appliance is then ready for use.
Location of Controls
A Mains cable
B Control panel with display
C Lid handle
D Ventilation slots
E Lid with viewing window
F Side ventilation slots
G Baking tin
H Kneading hook
I Casing
J Status indicator
Accessories:
a) Measuring cup
b) Measuring spoon
c) Hook for removing the kneading hook
Control Panel
1 LCD display
shows information about desired program number, browning, bread
weight (marked with arrow) and baking time.
2 FARBE button
to set the desired browning
3 AUSWAHL button
to select the programs described in chapter “Program Sequence
Bread Maker”.
4 START/STOPP button
to start and end the program
5 Status indicator
6 TEIGMENGE button
to set the 2 weight levels, as described later
7 /Time button
to enter the program timer setting
Description Control Panel
1 LCD Display
BASIC SETTING (start image)
This displays standby mode. It corresponds with the basic program. The
display shows “I 3:00”. The “I” stands for the selected program; “3:00”
stands for the program duration. The positions of two arrows show the
selected browning and the weight. The basic setting after turning the
appliance on is: “Higher weight” (level II) and “Medium browning”
(MITTEL). During operation the display shows the program duration
counting down.

48
2 FARBE button
Press this button to set the desired browning: HELL - MITTEL –
DUNKEL.
3 AUSWAHL button
Press the AUSWAHL button to access the individual programs. The
programs are used for the following types of bread:
No. Program name Duration in
h:mm Description
Buzzer sound for
adding ingredi-
ents
1 NORMAL 3:00 for white and brown bread. This program is mainly used. yes
2WEISSBROT 3:50 for especially light white bread. no
3 VOLLKORN 3:40 for wholewheat bread yes
4 SCHNELL 1:40 for fast preparation of white and brown bread no
5 SÜSSES BROT 2:55 for preparing sweet leavened bread no
6 ULTRA SCHNELL I 0:58 for kneading and baking bread up to 750 g no
7ULTRA SCHNELL II 0:58 for kneading and baking bread up to 1000 g no
8TEIG 1:30 for preparation of dough no
9MARMELADE 1:20 for cooking jam and marmalade no
10 KUCHEN 2:50 for pastries containing baking powder yes
11 SANDWICH 3:00 for preparation of light sandwich bread yes
12 BACKEN 1:00 for baking bread or cake another no
4 START/STOPP button
to start and end the program.
• After pressing the START/STOPP button the dots on the time
display start ashing.
• Press the START/STOPP button at any time to cancel the
program. Press and hold until on long acoustic signal sounds. The
status indicator turns off. The display shows the start position of
above start program. Press the AUSWAHL button to select a
different program. Depending on the operation mode you may have
to wait for the appliance to cool down.
NOTE:
When a program is running, do not press the START/STOPP button
if you still want to add ingredients! The program would otherwise end.
6 TEIGMENGE button
In some programs you can set the following levels:
Level I = for a lower bread weight of up to 750 g
Level II = for a higher bread weight of up to 1000 g
The levels affect the baking time.
7 / Time buttons
Use the timer function to set the end time for a selected program. This
function is available for the following programs:
NORMAL
WEISSBROT
VOLLKORN
SCHNELL
SÜSSES BROT
TEIG
KUCHEN
SANDWICH
BACKEN.
The programs ULTRA SCHNELL and MARMELADE cannot be started
with delay.
WARNING:
When using the delayed baking function, make sure the appliance will
not be unattended during operation.
• Press the / buttons to set the end time for the program.
NOTE:
• Repeatedly press the / buttons to move the end time of
the program by 10 minutes.
• The end of the program can be delayed for a maximum of
13 hours.
• When selcting another program, the previous timer setting will be
deleted.
• Do not use the timer function for recipes with perishable ingredi-
ents such as milk, eggs, fruits, yoghurt, onions, etc.!
Example: It is now 8:30 p.m. and you want the bread ready the next
morning at 7:00 a.m., in 10 hours and 30 minutes. Set this value (10:30)
on the display. It is not necessary to calculate the hours between the
desired start and end of the program (e.g. 3:00). The program will start
automatically for the bread to be ready at the set time.
• Press the START/STOPP button to activate the timer function.
The dots in the time display will be ashing and the status indicator
lights.
• In order to cancel the timer function, press the START/STOPP
button again until you hear a buzzer sound.
Bread Maker Functions
Buzzer sounds
The appliance emits different buzzer sounds:
1 long buzzer sound - when connecting the appliance to the
mains
- when manually terminating a program
- at the end of the keeping warm function
1 short buzzer sound When releasing a button.
5 buzzer sounds in
sequence
The temperature of the appliance is too high
and prevents the start of a new program. The
display will show “HHH”.
10 buzzer sounds in
sequence during a
program
The second kneading started. During certain
programs you may add further ingredients
(seeds, fruits, nuts, etc.).

49
6. Leave Dough to Rise
After the last kneading the bread maker sets the optimum tempera-
ture for the dough to rise. It heats up to 25°C if the room tempera-
ture is lower.
7. Baking
The bread maker adjusts the baking temperature automatically.
Select the BACKEN program to extend the baking process in case
the bread is still too pale after baking.
8. Keeping Warm (except for programs “8. TEIG” and “9. MARME-
LADE”)
The buzzer sounds repeatedly after the baking program is nished
and bread or foodstuffs can be removed. At the same time the 1-hour
warming phase starts. The status indicator is still on. “0:00” appears
next to the program number in the display. The colon “:” is ash-
ing. After 1 hour the buzzer sounds and the warming phase ends.
The status indicator turns off. The display will show the start image.
Disconnect from mains power supply.
9. Program “12. BACKEN” (extended baking)
1. When the “keeping warm” phase is still running, press the
START/STOPP button until you hear a buzzer sound. The
status indicator turns off.
2. Start the program “12. BACKEN”.
3. When the desired browning has been achieved, stop the
program by pressing the START/STOPP button. The status
indicator will go out.
4. Disconnect from mains power supply.
10. Program End
Have a grid ready and disconnect from mains power supply.
Remove the baking tin with oven gloves after the program has
ended, turn it upside down and slightly shake it; turn the kneading
hook drive at the bottom if the bread does not come out immedi-
ately. Use the supplied hook in case the kneading hook gets stuck
inside the bread. Insert it through the semi-circular opening of the
kneading hook at the bottom of the warm bread and hook into the
lower edge (at the wing of the kneading hook). Carefully pull the
kneading hook upward with the hook. You can see in which part of
the bread the wing of the kneading hook is stuck. Cut the bread in
that position and easily remove the kneading hook.
Cleaning
WARNING:
• Always disconnect from mains power supply and let the appliance
cool down before cleaning.
• Do not submerge the appliance and the baking tin in water. To
avoid the risk of electric shock and re do not ll water into the
baking chamber.
CAUTION:
• Do not use a wire brush or other abrasive objects for cleaning.
• Do not use aggressive or abrasive cleaning agents.
NOTE:
The baking tin is anti-stick coated. It is normal if the color of the coating
changes over time, this does not affect the function.
• Remove all ingredients and crumbs with a damp cloth from lid, cas-
ing and baking chamber.
• Wipe the baking tin on the outside with a damp cloth. The inside can
be cleaned with water and a mild cleaning agent.
10 buzzer sounds in
sequence at the end of
a program
The program stopped. “0:00” appears in the
display next to the program number. For all
programs, a keeping warm phase of 1 hour
will start after that.
Program Memory
The program continues after a power failure of less than 15 minutes.
After a longer power failure the bread maker must be restarted. This is
only practical if the dough was at this time still in the kneading phase.
You have to start from the beginning if baking already started!
Safety function
After a program nished, the appliance must cool down before you can
start a new baking or kneading program (except for the programs
“9. MARMELADE” and “12. BACKEN”).
The appliance will emit 5 buzzer sounds and the display will show “HHH”,
indicating that the temperature in the baking chamber is too high.
1. Unplug the mains cable.
2. Use oven mitts to remove the baking tin.
3. Leave the lid open and wait until the appliance has cooled down
completely. The cool-down period depends on the previous program
settings.
Program Sequence Bread Maker
CAUTION:Riskoffire!
• When adding the ingredients at the beginning of your baking,
never do so while the baking tin is still inside the appliance.
• When adding ingredients (seeds, fruits, nuts) during the second
kneading, make sure they do not fall into the baking chamber of
the appliance.
1. Removing the baking tin
Open the lid. Slightly turn the baking tin counterclockwise until it is
unlocked. Pull the baking tin up by its handle and place it on a at
surface.
2. Insert Kneading Hook
Place the semi-circular opening of the kneading hook over the drive
shaft inside the baking tin. The ange of the opening must face
down. Observe the ute on the shaft. The kneading hook sits level
on the bottom of the baking tin.
3. Insert Ingredients
Ensure that the ingredients are lled into the baking tin according to
the sequence determined by the recipe.
4. Inserting the baking tin
Place the baking tin on the shaft in the baking chamber while hold-
ing the baking tin diagonally. Slightly turn the baking tin clockwise
until it locks. Close the lid.
5. Starting a program
1. Press the AUSWAHL button to select the desired program.
2. Press the TEIGMENGE button to select the total weight
for your ingredients.
3. Press the FARBE button to select a light, medium, or dark
browning.
4. Press the / buttons to use the timer function for de-
layed baking.
5. Press the START/STOPP button. The ashing colon indi-
cates the program has started. The status indicator lights.

50
• Clean the kneading hooks and drive shafts immediately after use.
The kneading hooks may be difcult to remove later if left in the bak-
ing tin. In this case ll warm water for approx. 30 minutes into the
tin. The kneading hooks can then be removed easily.
Removing and installing the lid
For easier cleaning, you can remove the lid by removing the hinged
cover on the back of the appliance. For doing so, use a at head screw-
driver.
1. Close the lid.
2. Insert the top of the screwdriver into the slots of the hinged cover.
Slightly lever the cover upwards.
3. Reach under the cover and ip it open, releasing the upper xture of
the cover.
4. Open the lid. Slightly push it backwards when it is at the same level
with the hinge, in order to fully remove the lid.
5. Let the lid dry completely after cleaning and before re-installing.
6. Hold the lid vertically and push the hinged rod into the hinge from
the back.
7. Close the lid.
8. Press the upper part of the hinged cover onto the hinged rod. The
upper xture should lock into place.
9. Press down the lower part of the hinged cover until it locks into
place.
Storage
• Ensure that the appliance is clean and dry and has cooled down
complete before storing. Store the appliance with the lid closed.
• We recommend to store the appliance in its orginial packaging
when not using the appliance for a longer period of time.
• Store the appliance out of reach of children and at a well ventilated
dry place.
Baking Q &A
• Thebreadstickstothecontainerafterbaking
Leave the bread to cool for about 10 minutes after baking – turn
the container upside down. Move the kneading hook shaft back
and forth, if necessary. Grease the kneading hooks before baking.
• Howdoyouavoidtheformingofholesinthebreadowingto
the presence of the kneading hooks
You can remove the kneading hooks with your ngers covered with
our before leaving the dough to rise for the last time (see “Program
Sequence Bread Maker”). The display must show a remaining
processing time of approx. 1:30 hours, depending on the program. If
you not wish to do so, use the hook after baking. If you proceed with
caution, you can avoid the forming of a large hole.
• Thedoughspillsoverwhenitislefttorise
This happens in particular when wheat our is used owing to its
greater content of gluten.
Remedy:
a) Reduce the amount of our and adjust the amounts of the other
ingredients. When the bread is ready, it will still have a large
volume.
b) Spread a tablespoon of heated liqueed margarine on the our.
• Thebreadrisesandspillsoveranyway
a) If a V-shaped ditch forms in the middle of the bread, the our
does not have enough gluten. This means that the wheat
contains too little protein (it happens during especially rainy
summers) or that the our is too moist.
Remedy:
Add one tablespoon of wheat gluten per 500g of wheat our.
b) If the bread has a funnel shape in the middle, the possible
cause can be one of the following
- the water temperature was too high,
- too much water was used,
- the our was poor in gluten,
- draft when opening the lid during baking.
• Whencanthelidofthebreadmakerbeopenedduringthebak-
ing?
Generally speaking, it is always possible while the kneading is
underway. During this phase small quantities of our or liquid can
still be added.
If the bread must have a particular aspect after baking, proceed
as follows: before the last rising phase (the display must show a
remaining processing time of approx. 1:30 hours, depending on the
program) open the lid with caution and shortly and carve the bread
crust while it is forming with a sharp pre-heated knife, scatter cere-
als on it or spread a mixture of potato our and water on the crust to
give it a glossy nish. This is the last time that the lid can be opened;
otherwise the bread will go down in the middle.
• Whatdothetypenumbersforourmean?
The lower the type number, the less roughage the our contains
and the lighter it will be.
• Whatiswholewheatour?
Wholewheat our is made of all types of cereals including wheat.
The term “wholewheat” means that the our was ground from whole
grain and hence it has a greater contents of roughage thus making
the wholewheat our darker. However, the use of wholewheat our
does not make the bread darker as is widely believed.
• Whatmustbedonewhenusingryeour?
Rye our does net contain any gluten and the bread hardly rises.
In order to make it easily digestible a rye wholewheat bread with
leaven is to be made.
The dough will rise only if one part of type 550 our is added to
every four parts of rye our without gluten.
• Whatisgluteninour?
The higher the type number, the lower the gluten contents of the
our are and the less the dough will rise. The highest quantity of
gluten is contained in type 550 our.
• Howmanydifferentourtypesarethereandhowarethey
used?
a) Corn, rice and potato our are suitable for people allergic to
gluten or for those who suffer from sprue or celiac disease. See
the relevant recipes in the operating instructions.
b) Spelt our is very expensive, but it is free from chemical ad-
ditives because spelt grows on very poor soil and requires no
fertilizers. Spelt our is especially suitable for allergic people.
It can be used in all those recipes described in the operating
instructions requiring our types 405, 550 or 1050.
c) Millet our is especially suitable for people suffering from many
allergies. It can be used in all recipes requiring our types 405,
550 or 1050 as described in the operating instructions.
d) Durum wheat our is suitable for baguettes thanks to its consis-
tency and it can be replaced with durum wheat semolina.
• How can fresh bread be made easier to digest?
If a mashed boiled potato is added to the our and kneaded in the
dough the fresh bread is easier to digest.

51
• What doses of rising agent should be used?
For yeast and leaven, which must be bought in different quantities
follow the producer’s instruction on the package and adjust the
quantity to the amount of our used.
• What can be done if the bread tastes of yeast?
a) Often sugar is added to eliminate this taste. The adding of sugar
makes the bread lighter in color.
b) Add 1 ½ tablespoons of vinegar for a small bread loaf and 2
tablespoons for a large loaf to the water.
c) Use buttermilk or ker instead of water. This is possible for all
the recipes and it is recommended for the freshness of the
bread.
• Why does the bread made in an oven taste different form the
bread made with the bread maker?
It depends on the different degree of humidity. The bread is baked
drier in the oven owing to the larger baking space, while the bread
made in the bread maker is moister.
Troubleshooting
Problem Cause Remedy
Smoke comes out of the bak-
ing compartment or the vents
The ingredients stick to the baking com-
partment or on the outside of the baking
tin
Disconnect from mains power supply, let the appliance cool down and clean
the outside of the baking tin or the baking compartment.
The bread goes down in the
middle and is moist at the bot-
tom
The bread is left too long in the tin after
baking and warming
Take the bread out of the baking tin before the warming function is over.
It is difcult to take the bread
out of the baking tin
The bottom of the loaf sticks to the
kneading hooks.
Clean the kneading hooks and shafts after baking. If necessary, ll the
baking tin with warm water for 30 minutes. Then the kneading hooks can be
easily removed and cleaned.
The ingredients are not mixed
or the bread is not baked cor-
rectly.
Incorrect program setting Check the selected menu and the other settings.
The START/STOPP button was
touched while the machine was working
(The program was terminated early.)
Do not use the ingredients and start over again
The lid was opened several times while
the bread maker was working
Do not open the lid after the last rising (if at least “1:30” is shown on the
display. Ensure that the lid is properly closed after opening.
Long power failure while the machine
was working
Do not use the ingredients and start over again.
The rotation of the kneading hooks is
blocked
Check if the kneading hooks are blocked by grains, etc. Pull out the baking
tin and check whether the drive shafts turn. If this is not the case contact the
customer service.
The appliance does not start.
Buzzer sounds 5 times. The
display shows “HHH”.
The appliance is still hot after the last
baking cycle
Pull out the plug. Take out the baking tin and leave it to cool at room tem-
perature. Then insert the plug and start again.
Mistakes with the Recipes
Problem Cause Remedy
The bread rises too fast Too much yeast, too much our, not enough salt, or several of these causes a/b
The bread does not rise at all or not
enough
No yeast at all or too little yeast a/b
Old or stale yeast d
Liquid too hot c
The yeast has come into contact with the liquid c
Wrong our type or stale our d/l
Too much or not enough liquid a/b/g
Not enough sugar a/b
The dough rises too much and spills
over the baking tin
If the water is too soft the yeast ferments more f/k
Too much milk affects the fermentation of the yeast c
The bread goes down in the middle The dough volume is larger than the tin and the bread goes down a/f
The fermentation is too short or too fast owing to the excessive temperature of the water or the
baking chamber or to the excessive moistness. c/h/l
No salt at all or too little salt a/b
Too much liquid f/g
Heavy, lumpy structure. Too much our or not enough liquid a/b/g
Not enough yeast or sugar a/b
Too much fruit, wholewheat or one of the other ingredients b
Old or stale our d

52
Problem Cause Remedy
The bread is not baked in the center Too much or nor enough liquid a/b/g
Too much humidity g
Recipe with moist ingredients such as yogurt f
Open or coarse structure or too
many holes
Too much water f/g
No salt b
High humidity, water too hot f/h
Too much liquid c
Mushroom-like, unbaked surface Bread volume to big for the tin a/e/j
Too much our, especially for white bread e
Too much yeast or not enough salt a/b/j
Too much sugar a/b
Sweet ingredients besides the sugar b
The bread slices are unequal or
lumpy
Bread not cooled enough (the vapor has not escaped) i
Flour deposits on the bread crust The our was not worked well on the sides during the kneading k
Remedy Problems
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all ingredients have been
added.
c) Use another liquid or leave it to cool at room temperature. Add the
ingredients specied in the recipe in the right order. Make a small
ditch in the middle of the our and put in the crumbled yeast or the
dry yeast. Avoid letting the yeast and the liquid come into direct
contact.
d) Use only fresh and correctly stored ingredients.
e) Reduce the total amount of the ingredients, do not use more than
the specied amount of our. Reduce all the ingredients by 1/3.
f) Correct the amount of liquid. If ingredients containing water are
used, the dose of the liquid to be added must be duly reduced.
g) In case of very humid weather remove 1-2 tablespoons of water.
h) In case of warm weather do not use the timer function. Use cold
liquids.
i) Take the bread out of the tin immediately after baking and leave it
on the grid to cool for at least 15 minutes before cutting it.
j) Reduce the amount of yeast or of all the ingredient doses by1/4.
k) Do not grease the baking tin!
l) Add a tablespoon of wheat gluten to the dough.
Tips for Recipes
1. Ingredients
Since each ingredient plays a specic role for the successful baking of
the bread, the measuring is just as important as the order in which the
ingredients are added.
• The most important ingredients like the liquid, our, salt, sugar and
yeast (either dry or fresh yeast can be used) affect the successful
outcome of the preparation of the dough and the bread. Always use
the right quantities in the right proportion.
• Use lukewarm ingredients if the dough needs to be prepared im-
mediately. If you wish to set the program phase timing function, it is
advisable to use cold ingredients to avoid that the yeast starts to rise
too early.
• Margarine, butter and milk affect the avor of the bread.
• Sugar can be reduced by 20% to make the crust lighter and thinner
without affecting the successful outcome of the baking. If you prefer
a softer and lighter crust replace the sugar with honey.
• Gluten, which is produced in the our during the kneading provides
for the structure of the bread. The ideal our mixture is composed of
40% wholewheat our and 60% white our.
• If you wish to add whole grains, leave them to soak overnight.
Reduce the quantity of our and the liquid (up to 1/5 less).
• Leaven is indispensable with rye our. It contains milk and aceto-
bacteria that make the bread lighter and ferment thoroughly. You
can make your own leaven but it takes time. For this reason concen-
trated leaven powder is used in the recipes below. The powder is
sold in 15 g packets (for 1 kg of our). Follow the instructions given
in the recipes (½, ¾ or 1 packet). If less leaven than requested is
used the bread will crumble.
• If leaven powders with a different concentration (100 g packet for
1 kg of our) are used, the quantity of our must be reduced by 80 g
for 1 kg of our.
• Liquid leaven sold in bags is also available and it is suitable for use.
Follow the doses specied on the package. Fill the measuring cup
with the liquid leaven and top it up with the other liquid ingredients in
the right dosage as specied in the recipe.
• Wheat leaven, which often comes dry, improves the workability of
the dough, the freshness and the taste. It is milder than rye leaven.
• Use either the NORMAL or VOLLKORN program when baking leav-
ened bread.
• Wheat bran is added to the dough if you want particularly light bread
rich in roughage. Use one tablespoon for 500 g of our and increase
the quantity of liquid by ½ tablespoon.
• Wheat gluten is a natural additive obtained from wheat proteins. It
makes the bread lighter and more voluminous. The bread falls in
more rarely and it is more easily digestible. The effect can be easily
appreciated when baking wholewheat and other bakery products
made of home-milled our.
• The black malt used in some recipes is dark-roasted barley malt.
It is used to obtain a darker bread crust and soft part (e.g. brown
bread). Rye malt is also suitable but it is not as dark. You can nd
this malt in whole food shops.
• Bread seasoning can generally be added to all our brown breads.
The amount depends on your personal taste and the manufacturer’s
specications.
• Pure lecithin powder is a natural emulsier that improves the volume
of the bread, makes the soft part softer and lighter and keeps it fresh
for longer.
2.AdjustDoses
If the doses need to be increased or reduced, make sure that the pro-
portions of the original recipe are maintained. To obtain a perfect result,
the basic rules below for the adjustment of the ingredient doses must be
following:

53
• Liquids/our: The dough ought to be soft (not too soft) and easy to
knead without becoming stringy. A ball can be obtained by kneading
it lightly. This is not the case with heavy dough like rye wholewheat
or cereal bread. Check the dough ve minutes after the rst knead-
ing. If it is too moist, add some our until the dough has reached the
right consistency. If the dough is too dry add a spoonful of water at a
time during the kneading.
• Replacing liquids: When using ingredients containing liquids in a
recipe (e.g. curd cheese, yogurt, etc.) the required amount of liquid
must be reduced. When using eggs beat them in the measuring
beaker and ll it up with the other required liquids to the envisaged
amount.
If you are living in a place located at a high altitude (more than 750 m
above sea level) the dough rises faster. The yeast can be reduced in
these cases by ¼ to ½ teaspoon to proportionally reduce its rising. The
same is true of places with particularly soft water.
3.Add and Measure Ingredients and Quantities
• Always put in rst the liquid and the yeast at the end. To avoid that
the yeast acts too fast (in particular when using the timing function),
contact between the yeast and the liquid must be avoided.
• When measuring use the same measuring units, that is to say use
either the measuring spoon supplied with the bread maker, or a
spoon used in your home when the recipes require doses measured
in tablespoons and teaspoons.
• The measures in grams must be weighed precisely.
• For the milliliter indications you can use the supplied measuring cup,
which has a graduated scale of 50 ml - 250 ml.
The abbreviations in the recipes mean:
tbs = level tablespoonful (or large measuring spoon)
tsp = level teaspoonful (or small measuring spoon)
g = grams
ml = milliliter
Packet = 7 g dry yeast for 500 g of our – corresponds
to 20 g of fresh yeast
• Fruit, nuts or cereal ingredients. If you want to add further ingredi-
ents, you may do so after the 10 buzzer sounds of the respective
programs. If you add the ingredients too early, they will be crushed
during the kneading.
4. Recipes for the Bread Maker
The following recipes are for various bread sizes. In some programs a
difference is made in weight. We recommend you to use Level I (ULTRA
SCHNELL I) for a bread loaf of approx. 750 g and Level II (ULTRA
SCHNELL II) for a bread loaf of approx. 1000 g.
CAUTION:
• Adjust the recipes to the appropriate weight.
• Ensure that the weight of the ingredients does not exceed 750g in
level I or 1000g in level II.
5. Bread Weights and Volumes
• In the following recipes you will nd exact indications regarding the
bread weight. You will see that the weight of pure white bread is less
than that of wholewheat bread. This depends on the fact that white
our rises more and hence limits need to be posed.
• Despite the precise weight indications there may be slight differ-
ences. The actual bread weight depends much on the humidity of
the room at the time of preparation.
• All breads with a substantial portion of wheat reach a large volume
and exceed the baking tin edge after the last rising in case of the
higher weight level. But the bread does not spill over. The part of the
bread outside the tin is more easily browned compared to the bread
in the tin.
• When the SCHNELL or ULTRA SCHNELL program is suggested for
SÜSSES BROT, you can use the ingredients in smaller quantities to
make lighter bread.
6. Baking Results
• The baking result depends on the on-site conditions (soft water -
high humidity - high altitude - consistency of the ingredients, etc.).
Therefore, the recipe indications are reference points, which can be
adjusted. If one recipe or another dose not work out straight the rst
time, do not be discouraged. Try to nd the cause and try it again by
varying the proportions.
• If the bread is too pale after baking, you can leave it to brown with
the baking program.
Classic Bread Recipes
Classic White Bread
Ingredients
Water or milk 300 ml
Margarine/butter 1 ½ tbs
Salt 1 tsp
Sugar 1 tbs
Flour type 550 540 g
Dry yeast 1 packet
Program “NORMAL”
Nut & Raisin Bread
Ingredients
Water or milk 350 ml
Margarine/butter 1 ½ tbs
Salt 1 tsp
Sugar 2 tbs
Flour type 405 540 g
Dry yeast 1 packet
Raisins 85 g
Crushed walnuts 3 tbs
Program “NORMAL”
Add raisins and nuts after the rst kneading (indicated by the 10 buzzer
sounds).
Wholewheat Bread
Ingredients
Water 300 ml
Margarine/butter 1 ½ tbs
Egg 1
Salt 1 tsp
Sugar 2 tsp
Flour type 1050 360 g
Wholewheat our 180 g
Dry yeast 1 packet
Program “VOLLKORN”
When using the timer function to delay the program start, add some
more water instead of using eggs.

54
Leaven Bread
Ingredients
Dry leaven 50 g
Water 350 ml
Margarine/butter 1 ½ tbs
Salt 3 tsp
Sugar 2 tbs
Flour type 1150 180 g
Flour type 1050 360 g
Yeast ½ packet
Program “NORMAL”
CAUTION:
• Adjust the recipes to the appropriate weight.
• Ensure that the weight of the ingredients does not exceed 750g in
level I or 1000g in level II.
Dough Recipes
French Baguette
Ingredients
Water 300 ml
Honey 1 tbs
Salt 1 tsp
Sugar 1 tsp
Flour type 550 540 g
Dry yeast 1 packet
Program “TEIG”
Split the dough in 2-4 parts and shape long loafs. Leave to rise for 30-40
minutes. Incise the top diagonally and bake in the oven.
Pizza
Ingredients
Water 300 ml
Salt ¾ tsp
Olive oil 1 tbs
Flour type 405 450 g
Sugar 2 tsp
Dry yeast 1 packet
Program “TEIG”
• Roll the dough, place it in a round tin and leave to rise for 10 min-
utes. Pierce several times with a fork.
• Spread pizza sauce on the dough and add the desired toppings.
• Bake for 20 minutes.
Jam
Jam
Ingredients
Fruit 500 g
Canning sugar “2:1” 250 g
Lemon juice 1 tbs
Program “MARMELADE”
• Cut and pit the fruit before processing.
• The following fruit is especially well suited for these recipes: straw-
berries, blackberries, blueberries or a mixture thereof.
• Fill the jam in clean bottles, close the lid and place the bottles for
approx. 10 minutes upside down (to ensure that the lid is properly
closed)!
Buttermilk Bread
Ingredients
Buttermilk 300 ml
Margarine/butter 1 ½ tbs
Salt 1 tsp
Sugar 2 tbs
Flour type 1050 540 g
Dry yeast 1 packet
Program “NORMAL”
Onion Bread
Ingredients
Water 250 ml
Margarine/butter 1 tbs
Salt 1 tsp
Sugar 2 tbs
Large chopped onion 1
Flour type 1050 540 g
Dry yeast 1 packet
Program “NORMAL” or “ULTRA SCHNELL”
Seven Seeds Bread
Ingredients
Water 300 ml
Butter/margarine 1 ½ tbs
Salt 1 tsp
Sugar 2 ½ tbs
Flour type 1150 240 g
Wholewheat our 240 g
7-seed akes 60 g
Dry yeast 1 packet
Program “VOLLKORN”
Soak, if using whole seeds.
SunowerSeedBread
Ingredients
Water 350 ml
Butter 1 tbs
Flour type 550 540 g
Sunower seeds 5 tbs
Salt 1 tsp
Sugar 1 tbs
Dry yeast 1 packet
Program “NORMAL”
Tip: You can substitute sunower seeds with pumpkin seeds. Roast the
seeds once in a frying pan for more intensive taste.
Farmer’s White Bread
Ingredients
Milk 300 ml
Margarine/butter 2 tbs
Salt 1 ½ tsp
Sugar 1 ½ tsp
Flour type 1050 540 g
Dry yeast 1 packet
Program “NORMAL”, “SCHNELL” or “ULTRA SCHNELL”

55
Orange Marmalade
Ingredients
Oranges 400 g
Lemons 100 g
Canning sugar “2:1” 250 g
Program “MARMELADE”
Peel and cut in cubes or strips.
TechnicalSpecifications
Model:..........................................................................................BBA 3505
Power supply:.......................................................................230 V~, 50 Hz
Power consumption:..........................................................................600 W
Protection class: ..........................................................................................I
Capacity:............................................................................................2 liters
(corresponds to approx. 1000 g bread weight)
Net weight:............................................................................approx. 5.5 kg
The right to make technical and design modications in the course of
continuous product development remains reserved.
This device complies with all current CE directives, such as electromag-
netic compatibility and low voltage directive and is manufactured accord-
ing to the latest safety regulations.
Disposal
Meaning of the “Wheelie Bin” Symbol
Take care of our environment, do not dispose of electrical applicances
via the household waste.
Dispose of obsolete or defective electrical appliances via municipal col-
lection points.
Please help to avoid potential environmental and health impacts through
improper waste disposal.
You contribute to recycling and other forms of utilization of old electric
and electronic appliances.
Your municipality provides you with information about collecting points.