Melissa 643-042 manual Trouble Shooting, Environmental TIP, Warranty does not Cover, Importer

Page 18

BM-101 IM rev2 29/11/04 12:52 Side 18

RAISIN & NUT BREAD

Water:

1

1⁄4 cups

Butter:

2

Tbsp.

White flour:

3 cups

Dry milk:

1

1⁄2 cups

Sugar:

2

Tbsp.

Salt:

1

1⁄2 Tsp.

Cinnamon:

1

1⁄2 Tsp.

Yeast:

2

1⁄2 Tsp

Raisins:

1⁄2 cup

Nuts:

1⁄4 cup

Add nuts and raisins at the first set of beeps.

Set the breadmaker at STANDARD or FRENCH operation.

BANANA BREAD

 

 

Water:

1 cup

Butter:

2

Tbsp.

Vanilla:

1⁄2 Tsp.

Banana:

1⁄2 cup, mashed

White flour:

2

1⁄2 cups

Whole-wheat

 

 

flour:

3⁄4 cup

Dry milk:

2

Tbsp.

Honey:

3 Tbsp.

Salt:

1

1⁄2 Tsp.

Yeast:

2

1⁄2 Tsp.

Nuts:

1⁄4 cup

Set the breadmaker at STANDARD operation.

PIZZA DOUGH

 

 

Water:

1 cup

White flour:

3 cups

Dry milk:

1

1⁄2 Tbsp.

Sugar:

2

Tbsp.

Salt:

1

Tsp.

Yeast:

2

1⁄2 Tsp.

Set the breadmaker at DOUGH operation.

Remove the dough from the machine at the beeps. Divide the dough into 6 balls. Put one ball on a board; roll it out to shape a circle. Place on a lightly greased pan and pick with a fork. Repeat with the other balls. Garnish as desired. Bake in a regular oven at 180°C.

DINNER ROLLS

 

 

Water:

1

1⁄4 cups

Butter:

3 cups

Egg:

1 beaten egg (+ 1 egg beaten to brush the

 

eggs.)

White flour:

3 cups

Dry milk:

2

Tbsp.

Sugar:

2

Tbsp.

Salt:

1

1⁄2 Tsp.

Yeast:

2

1⁄2 Tsp.

Set the breadmaker at STANDARD operation.

Remove the dough at the beeps. Divide the dough into 12 balls, place on a lightly greased pan. Let rise for 40 minutes. Brush each ball with beaten egg. Bake in pre-heat oven, at 180°C for 15 minutes or until golden brown.

TROUBLE SHOOTING

Below you will find typical examples of failed bread baking.

The bread collapses!

-Perhaps the dough mixture was too liquid. Reduce water quantity by 1/8 cup. If you use tinned fruit or vegetables, drain them thoroughly.

-Following the baking process, remove the bread immediately from the dough container because otherwise the bread will soak up much of the moisture released during the cooling down process.

-Try another fine type of flour.

THE CORE OF THE BREAD IS TOO MOIST!

-This problem can often be traced back to the flour type used, for instance, too heavy flour types such as rye, bran and wholemeal. Switch off the breadmaker after the initial rising phase and restart the baking process. The additional kneading and rising phase will pump additional air into the dough.

-Due to the additional input of tinned fruit, yoghurt or apple puree, the dough contains too much fluid. Reduce the other fluids such as water.

The bread is swollen like a balloon!

-Reduce the yeast.

-Due to too much sugar, the yeast may rise too much. Reduce the sugar content and be careful with the addition of dried fruit or honey.

-Reduce the water because yeast does not rise as much with less fluid.

-Check the flour used. With finely milled flour, less yeast is needed than with coarse flour.

Further factors that could influence bread baking are humidity, temperature and the quality of water used. Try to reduce the various quantities of ingredients to ensure the best result.

ENVIRONMENTAL TIP

An electronic appliance should, when it is no longer capable of functioning be disposed with least possible environmental damage. The appliance should be disposed according to the local regulations in your municipality, in most cases you can discharge the appliance at your local recycling center.

THE WARRANTY DOES NOT COVER:

-If the above points have not been observed.

-If the appliance has not been properly maintained, if force has been used against it or if it has been damaged in any other way.

-Errors or faults owing to defects in the distribution system.

-If the appliance has been repaired or modified or changed in any way or by any person not properly authorized.

Owing to our constant development of our products on both functionality and design we reserve the right to change the product without preceding notice.

IMPORTER:

Adexi Group

We take reservations for printing errors.

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Contents 643-042 Lådan Innehåller Viktiga SäkerhetsåtgärderAllmän Information OM Bakmaskinen FunktionerAnvändning Timerfunktion TimerinställningSTART/STOPP ReceptTips FÖR Miljön Garantin Gäller InteImportör Ingredienser Vigtige sikkerhedsforanstaltningerBake Bage Under bagning sker følgendeBrug TimerfuntionSTART/STOP Sæt knivbladet ned i bunden af bagecontainerenBrød Opskrifter TIL Brug I BagemaskinenBenyt Vedlagte Målebæger OG Måleske Bageprogram Basic eller QuickBoller RugmelsbrødDEJ Pizzadej KagerMiljø Tips FØR DU Ringer Efter ServiceRengøring Garantien Gælder IkkeEsken Inneholder Viktige SikkerhetstiltakGenerell Informasjon OM Brødbakemaskinen Bake BrødTimerinnstilling BrukOppskrifter Miljøtips Still inn brødbakemaskinen på DoughFeilsøking Garantien Gjelder IkkePakkauksen Sisältö Tärkeät TurvatoimetYleistä Tietoa Leipäkoneesta Leivän LeipominenAjastimen Asettaminen Leipäkoneen KäyttöLeivontaohjeita Ympäristön Suojeleminen Valitse DOUGH-ohjelmaJOS Leipä Epäonnistuu Takuu EI Kata VAURIOITA, JOSBOX Contains Important SafeguardsGeneral Information on the Breadmaker Baking BreadStart/stop Delay timerUsing the breadmaker RecipesEnvironmental TIP Trouble ShootingWarranty does not Cover ImporterWichtige Sicherheitshinweise Bake BackenZutaten Das Messer am Boden des Backbehälters einsetzen TimerfunktionAnwendung BacktippsBackprogramm Basic oder Whole Wheat Benutzen SIE DEN Mitgelieferten Messbecher UND MesslöffelBrot Backprogramm FrenchBrötchen KuchenUmwelttipps Bevor SIE DEN Kundendienst RufenReinigung DIE Garantie Gilt NichtWA˚NE Informacje NA Temat BEZPIECZE¡STWA Ogólne Informacje O Urzñdzeniu do Wypieku PieczywaWypiek Chleba Ustawianie Timera Kolor skórkiKorzystanie z urzàdzenia do wypieku pieczywa Chleb ˚YTNI Rozwiñzywanie ProblemówPrzepisy ZWYK¸E BIA¸E Pieczywo Pieczywo FrancuskieGwarancja Zostanie UNIEWA˚NIONA Pieczywo jest wyd´te jak balonOchrona Rodowiska ImporterКоробке Находятся Важные Указания ПО Технике БезопасностиОбщие Сведения О Хлебопекарном Устройстве Выпечка ХлебаЅtart/ѕtop Пуск/стоп Цвет коркиУстановка Таймера Использование хлебопекарного устройстваФранцузский Хлеб Рецептура Обычный Белый ХлебРжаной Хлеб Хлеб С ТравамиСовет В Отношении Окружающей Среды Обеденные РулетыУстранение Неисправностей Гарантия НЕ Распространяется НА Следующие СлучаиBM-101 IM rev2 29/11/04 1252 Side

643-042 specifications

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