Anleitung Brotbackautomat

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I translate the French manual to English. To download the French manual the link is @ next

http://www.4shared.com/file/QxSt-lg6/Kenwood_BM200_BM258_Frinsh.html

BM200 & BM258

DIRECTION

For your safety and that of your family, please read very carefully

Important Safety Recommendations listed below .

RECOMMANDATIONS IMPORTANTES POUR LA SECURITE

1 Read all the instructions - this will allow you to use your best Bread machine.

2 DO NOT touch hot surfaces, such as the metal inside the upper or the handle of the bowl. Always

use a glove to remove the hot bread bowl.

3 Use your bread machine only for its intended domestic use.

4 DO NOT use if there are any visible signs of damage provided or if the cord is accidentally dropped.

5 DO NOT unit in water and never let the cord supply or plug get wet.

6 ALWAYS UNPLUG the unit when not in use, before assemble or disassemble parts or before cleaning.

7 DO NOT allow the cord to hang the work plan and do let not touch hot surfaces as an electric or gas.

8 DO NOT leave children or disabled people use the device unattended.

9 DO NOT put your hand inside the oven after removing the bowl bread.

10 DO NOT touch the moving parts in the machine Bread.

11 DO NOT exceed the maximum capacities of the unit established because this could cause an

overload of bread machine.

12 DO NOT place the bread oven direct sunlight, near hot appliances or in a current of air.

All these things can affect the temperature Internal oven, and the results could be doomed to failure.

13 In the unfortunate event of a power failure after the ingredients have been partially processed, you

will need to start over.

14 DO NOT use outdoors.

15 DO NOT operate the machine Bread empty as this could severely damage it.

16 DO NOT inside the machine as a storage whatsoever.

17 DO NOT COVER holes exhaust steam located on the cover and make sure there is adequate

ventilation around the machine bread when it works.

18 Clean the machine thoroughly and bowl after use but only after cooling.

19 DO NOT allow children to play with this machine.

20 WARNING: Do not use harsh ingredients or sugar cubes when you prepare the loaf.

2

3

2

YOUR BREAD MACHIN KENWOOD

1

1. Handle cover

breadmaker

2. Viewing window

3. Leg lock

4. Control Panel

5. Alignment marks

6. Location lug

Lock

7. Heater

8. Handle of the bread bowl 4

Inside machine - Top view

7

6

5

7

3

8

9

10

11

9. Kneader 10. Shaft drive

11. Coupling

drive

Measuring cup

Measuring

spoon

Bread pan

5

Display

Key Timer

Key for

Adjusting time

Key for starting up

THE COMMAND PANEL

TIMER SET

WHITE

0 Extended Bake

1 Regular

SELECT 2 Large

3 Large Dark

WHOLEWHEAT

4 Regular

5 Large

START

Guide for select

Stop Button

STOP

6 Large Rapid -----

SPECIALITY

7 French

8 Sweet

9 Dough

10 Cake/Quick Bread

11 Jam

12 Rapid Cycle

4

Program baking

COMMENT UTILISER VOTRE MACHINE A PAIN

Before the plug: ● Make sure the electricity you use is the same as indicated in your device. ● This device complies with Directive 89/336/EEC EEC European. Before using your bread machine for the first time: ● Remove all packaging and all labels, if applicable. ● Wash all parts of the device (see "Cleaning").

How to measure ingredients: It is extremely important to accurately measure all the ingredients to be used for

best results.

Do not mix metric and imperial. Use a measuring system or other.

● ALWAYS MEASURE liquid ingredients with the transparent measuring cup

provided graduated. The liquid should just reach the mark on the cup at eye level,

not below or above it.

● ALWAYS USE liquids that are room temperature or 20 ° C,

unless the bread is prepared with the rapid cycle of one hour.

Follow instructions in the cookbook.

● ALWAYS USE the measuring spoon provided to measure larger quantities

small dry ingredients and liquids. For 1 teaspoon, fill flush and smooth top.

For 1 / 2 teaspoon, measure up to the line.

5

SELECTION PANEL

SELECTION panel lets you choose among several settings for different

types of bread, and for pulp and jam. Each time you press

a touch panel SELECT, the number on the billboard

go to next menu setting control panel. You could, for example

want to make a large loaf cooked: in this case you will enter the

number key until the appearance of "3" on the billboard, and then press the

START (Start).

When you connect your machine bread for the first time, a single signal

will sound and the window SEL (short selection) will flash to

indicate that you must select the setting you want. You have 12 opportunities.

BLANC

0 Extended Cooking

1 Regular

2 Large

3 Large Dark

COMP WHOLEWHEAT

4 N4Regular

5 G5 Large

6 G 6 Large Rapid

R

SPECIALITY

7 French

8 Sweet

9 Dough

10 Cake/Quick Bread

11 Jam

12 Rapid Cycle

0 Setting Extended Cooking allows you to extend the cooking time

after a complete cycle. After checking your bread, you may wish to

cook a little longer for it to be just like you like. The extended cooking

does can be used after completing one cycle for the bread and after the

appearance of the word "END" (End) on the display.

To activate the extended cooking:

●Press the STOP (Stop) (by leaving your

finger on it) and SEL will appear.

● Press the SELECT button and select the setting "0”.

● Press the TIMER SET (Setting Timer)

until the appearance of extended cooking time desired.

The display automatically shows "0:20" but you

can choose between 1 minute and 60 minutes.

●Press the START button (Power) and two

display dots (:) will flash, showing that the count has

started. If you make a mistake or wish to change the

cooking time during the countdown, press the

STOP button until you hear a beep and

SEL is displayed. You can reset the time

baking.

●At the end of the cooking cycle extended, a beep will

SALT will be heard and viewed. At this point, you can

re-compose the extended cooking.

6

STOP

SELECT

START

=

=

=

=

SELECTION PANEL

1 2 3 White settings can be used for almost any recipe

bread using mainly white bread flour.

4 5 6 Full settings should be used for bread recipes using

mainly of wheat flour or flour for bread.

4 5 7 The French setting gives a crispy crust could ي sk cooking is

longer.

4 5 8 Setting Sweet baked bread at a lower temperature to reduce the

overbrowning pasta containing more sugar.

4 5 9 The setting paste is used when you want to make the dough fashioned hand and baked in your own oven .

4 5 10 Setting Cake / Quick Bread is unique because it is not baking bread yeast-like cake, such as

ginger bread. Breads quick did not need to lift. The ingredients are simply mixed

and the bread is baked.

4 5 11 The setting automatically cook jam the jam in the bread bowl.

4 5 12 The Fast Cycle can be used to make a fresh warm bread in 1 hour

For best results, use of yeast

Extra mixing easier and less salt.

Please note : Using the settings for normal white bread Close (2-3) and bread

sweet (8), the alarm sound for the last 5 minutes of the second cycle

Kneading remember to add the ingredients if necessary. If you do add

not just ignore the alarm.

If you use eggs, milk or other ingredients from the refrigerator, wait 30 minutes before using so

they are at room temperature.

7

THE KEYS TO SET TIMER

TIMER SET (Set timer) you can defer the process of

Making bread for up to 12 hours after the time indicated on the

pad. The delayed start is not recommended for

settings for the dough, jam or quick cooking.

IMPORTANT : with this function of delay start, you should not

using perishable ingredients - that is to say foods that deteriorate

easily at room temperature, such as milk, eggs, cheese and yogurt, etc..

To use the TIMER SET option, simply place the ingredients into the bowl

bread and lock it in the bread machine. Then:

● Press the SELECT button to select the required setting.

●Press the button on the timer and the cycle corresponds to the setting

selected will appear. Continue to press TIMER to display

total time required. Each time you press the timer, the

duration is extended by 10 minutes. You do not need to calculate the difference

among the chosen setting and total hours required for the bread oven will include

the cycle automatically adjusting the first time you press

the TIMER.

●If you exceed the desired time, press TIMER to return to

back.

Example :

●Press SELECT to select your setting, by

ex. (3), and use the TIMER button to scroll

time increments of 10 minutes to display "8:30".

If you go over "8:30", simply press

timer button until you return to

"8:30".

●Press the START button and the two points

display will flash to show that the timer has

=

been resolved and that the minutes will begin to be

counted.

●If you make a mistake or want to change the

time setting, press the STOP

until you hear a beep and the SEL is

displayed. You can then reset the time.

●When the cycle is complete, END (End) appear on

display and a beep will sound to you

that the bread is baked.

START

STOP

=

=

Note important : Turn off bread machine after use and do not forget

use a glove to remove the bread from bread pan.

Always clean the bread pan with a hot damp cloth and dry it well after

have used.

8

HOW TO BEGIN

Cooking a normal white bread

Ingredients

● 230 ml Water

● 350 g flour, unbleached white bread

● 15ml (3 teaspoons) of skimmed milk powder

● 7.5 ml (1 tablespoon and a half tsp) salt

● 10 ml (2 teaspoons) sugar

● 15 g de butter

● 5 ml (1 teaspoon) of dry yeast is easy to blend

Note : You should add the ingredients in the order listed in a recipe.

Do not open the lid during the cooking cycle as this may

fall bread.

1. Place the dough on the drive shaft of the bread pan (see diagram on page 3).

2. Water should be at room temperature and poured into the bread pan.

3. Measure the flour and sprinkle the bread in the bowl, making sure it covers water.

4. Add skim milk powder, sugar, salt and butter in separate corners

and the surface of the flour.

5. Make a hollow in the center of the flour but not reach the water, and add the

yeast.

6. Put the bread pan in the chamber of the machine by using the alignment marks (▲),

and making sure the bowl and it snaps the shot

right side. Close the lid.

7. Connect the camera and press the SELECT button until the number (1)

appears on the display.

8. Press the START button (Start).

At the end of the cycle, stop the machine and remove the bread pan by holding its handle.

Always use gloves. Pushing the bread and let cool on a rack

for 30 minutes. Otherwise, if the bread is baking a little longer use

Option E ة cooking time (see "Cooking prolonged").

If the bread machine is on the way "Pain" (1-8, 10, 12), it will change to "Keep

warm "for up to one hour or until the machine is switched off, following this

whichever happens first.

For more information on making bread and other recipes, see your

Cookbook Kenwood .

9

TABLEAU DETAILLE DES CYCLES POUR LE PAIN/LA PATE

Now that you know exactly what is happening inside your machine

bread during the process, the table below shows you in minutes and seconds

time required for each cycle. These times are approximate and they are

data as a guide. The total process time is also shown in hours and

minutes, depending on your selection.

Adjusting 0

1

2

3

4 5

6

7

8 9 10 11 12

CYCLE Extended White White White Sold Sold Sold French Sweet Dough Cake-Qu Rapid

Bake Regular Large Large Regular Large Large RAPIDE Jam Cycle

- 700 G 900 G Dark 700 G 900 G RAPID

cooking 900 G

900 G

GATEAU 1 Hour Cooking

bread

Resting* -

Kneading

- - - 30min* 30min* 15min* - - - - - -

1

Kneading

2

- 6min 6min 6min 6min 6min 6min 6min 6min 6min 6min 45min -

- 27min** 31mi** 31mi**18min 25min 25min 22min 31mi** 24min 14min 15min 11min

Lifting1 - 23min 29min 29min 76min 79min 39min 34min 40min 60min -

Beating

- 17mmin

1

Beating

- - - - 10sec 15sec 15sec 5sec 5sec - - - -

2

Tapping

- - - - - - - 10sec 10sec - - - -

3 - - - - - - - 5sec 5sec - - - -

Rest -

Shaping

- - - 30min 30min 15min 29min 29min - - - -

1 - 5sec 5sec 5sec 3sec 3sec 3sec 5sec 5sec -

Shaping

- - -

2 - 10sec 10sec 10sec -

Shaping

3 - 5sec 5sec 5sec -

-

-

- 10sec 10sec -

- 5sec 5sec -

-

-

-

-

-

-

Lifting2 - 64min 54min 54min 55min 45min 45min 54min 49min - - - -

Baking 60min 45min 50min 70min 45min 55min 55min 65min 50min - 90min - 31min

Keep

warm - 60min 60 min 60 min 60 min 60 min 60 min 60min 60 min - 60min - 60min

Duration

total*** 1:00 2:45 2:50 3:10 4:20 4:30 3:20 3:30 3:25 1:30 1:50 1:00 0:59

Max -

deaying

process - 14:45 14:50 15:10 16:20 16:30 15:20 15:30 15:25 13:30 13:50 13:00 12:59

*The cycle starts with a bread rest period, during which the meals or

grains absorb the liquid ingredients. Soaking softens the flour or grain, and it helps

ingredients to mix them better. It does not slide during this period **The alarm sounds during kneading to warn that it is time to add ingredients if the recipe recommends to add.

*** The total does not include period "Keep warm".

10

TROUBLESHOOTING

Here are some examples of typical problems that you might when you rencontier

made bread in your bread machine. Be sure to read all these problems, their cause

and possible action to be taken to remedy this and achieve your revenue.

PROBLEME

CAUSE POSSIBLE

SOLUTION

1.The bread does not rise

enough

LE SIZE AND SHAPE OF BREAD • Les pains complets ne lèveront pas • Situation normale, sans solution.

autant que les pains blancs car la farine

complète contient moins des protéines

qui forment du gluten.

• Il n’y a pas assez de liquide. • Ajoutez 15 ml/3 cuillerées à café de

liquide

• Il manque le sucre ou il n’y en a pas • Assemblez les ingrédients dans l’ordre

assez indiqué dans la recette.

• Vous avez utilisé une farine qui ne • Il se peut que vous ayez utilisé de la

convient pas. farine blanche au lieu de la farine forte

spéciale pour pain qui a une plus forte

teneur en gluten.

• N’utilisez pas de la farine à tout faire.

• Vous avez utilisé une levure qui ne • N’utilisez que de la levure déshydratée

convient pas. agissant rapidement. N’utilisez pas de

la levure fraîche.

• Il n’ja pas avez de levure a ou • Mesurez la quantité recommandée et

bien la levure est trop vieille. vérifiez la date limite d’utilisation sur

l’emballage.

• Le cycle rapide pour le pain a été • Ce cycle produit des pains plus courts.

choisi Cela est normal.

• La levure et le sucre sont entrés en • Assurez-vous qu’ils restent séparés

contact avant le cycle de pétrissage. quand vous les placez dans le bol à pain.

2. The breads are flat

and do not lift.

3. The top is inflated

It looks like a bread

mushroom.

• La levure a été oubliée.

• La levure est trop vieille.

• Le liquide est trop chaud.

• Vous avez ajouté trop de sel.

• Si vous utilisez la minuterie, la levure

s’est mouillée avant que le procédé de

fabrication du pain n’ait commencé.

• Il y a trop de levure.

• Il y a trop de sucre.

• Il y a trop de farine.

• Il n’y a pas assez de sel.

• Le temps est tiède et humide.

11

• Ajoutez les ingrédients dans l’ordre

indiqué dans la recette.

• Vérifiez la date limite d’utilisation.

• Utilisez du liquide à la température cor-

respondant à la sélection du pain

choisie

• Utilisez la quantité recommandée.

• Placez les ingrédients secs dans les

coins du bol à pain et faites un petit

creux au milieu des ingrédients secs

pour la levure afin de la protéger des

liquides.

• Réduisez la levure de1⁄4de cuillerée

à café.

• Réduisez le sucre de 1 cuillerée à café.

• Réduisez la farine de 6 à 9 cuillerées à

café.

• Utilisez la quantité de sel recommandée

dans la recette.

• Réduisez le liquide de 15 ml/3 cuillerées

à café, et la levure de1⁄ de cuillerée à

café.

PROBLEME

TROUBLESHOOTING (continued)

CAUSE POSSIBLE SOLUTION

4. The top and sides

Are sunken.

• Il y a trop liquid.


• Il est possible que la pâte ait levé trop

rapidement à cause d’une forte

humidité et d’un temps chaud.

• Use 15 ml / 3 teaspoons of liquid in less

next time or add a little more flour.

.

• Utilisez la quantité recommandée dans

la recette ou essayez avec un cycle plus

rapide la prochaine fois.

• Refroidissez l’eau ou ajoutez du lait

sortant juste du réfrigérateur.

5. The top is bumpy • Il n’y a pas assez de liquide.

and knotted - it is

• Ajoutez 15ml/3 cuillerées à café de

liquide

not smooth.

6. Bread sank

during cooking..

7. Breads are

more irregularly

short at one end.


• Le dessus des pains n’est pas

toujours parfaitement formé mais cela

n’affecte pas le goût très savoureux

du pain.

• La machine était placée dans un

courant d’air ou bien elle a été cognée

ou secouée pendant que la pâte levait.

• Le pain est plus gros que le bol à

pain

• Vous navez pas utilisé assez de sel

ou vous l’avez oublié (le sel aide la

pâte à ne pas trop lever).


• Le temps est tiède et humide.

• La pâte est trop sèche et elle n’a pas

pu lever régulièrement dans le bol à

pain.

12

• Mesurez la farine avec exactitude.

• Assurez-vous que la pâte est préparée

dans les meilleures conditions possibles.

Se référer au guide “Recommandations

et petits conseils pratiques” dans le

livre de recettes.

• Repositionnez le four à pain.

• N’utilisez pas de quantités d’ingrédients

supérieures à celles recommandées

pour le gros pain.

• Utilisez la quantité de sel recommandée

dans la recette.

• Mesurez la levure avec exactitude.

• Réduisez le liquide de 15ml/3 cuillerées

à café et réduisez la levure de1⁄ de

cuillère à café.

• Ajoutez 15ml/3 cuillerées à café de

liquide.

PROBLEME



TEXTURE OF BREAD 8. The texture is dense

and heavy.

9. The texture is airy,

coarse and holes..

10. The center of the bread is

believed, it is not enough

cooked .

11. difficult to

cut the bread into

slices, bread sticks.


• Il n’y a pas assez de levure.

• Il n’y a pas assez de sucre.

• Le sel a été omis.


• Il y a trop de liquide.

• Il y a trop de liquide.

• Il y a eu une panne de courant

pendant la cuisson.

• Les quantités étaient trop grandes et

la machine n’a pas pu les faire cuire.

• Le pain a été coupé en tranches

quand il était encore trop chaud.

• Le couteau utilisé ne va pas bien pour

le pain.

• Mesurez la farine avec exactitude

(voir page 5).

• Mesurez la quantité correcte de levure

recommandée.

• Mesurez le sucre avec exactitude

(voir page 5).

• Ajoutez les ingrédients dans l’ordre

indiqué dans la recette.

• Mesurez la quantité correcte de levure

recommandée.

• Réduisez le liquide de 15 ml/ 3 cuillerées

à café.

• Réduisez le liquide de 15 ml/ 3 cuillerées

à café.

• S’il y a une panne de courant pendant

la cuisson, la machine ne se rallumera

pas quand le courant revient. Il vous

faudra sortir le pain encore cru du bol à

pain et recommencer avec des

ingrédients frais.

• Réduisez les quantités jusqu’à obtention

des quantités maximales permises.

• Laissez le pain refroidir sur une grille

pendant au moins 30 minutes pour

dégager la vapeur avant de le couper en

tranches.

• Utilisez un bon couteau à pain.

COLOR AND THICKNESS OF THE CRUST

12. The crust is too

dark / too thick.

13. The bread is burned.

• Vous avez utilisé le réglage pour pain

à croûte BIEN CUITE.

• La machine ne fonctionne pas bien.

• Utilisez la position ❷ pour gros pain

BLANC la prochaine fois.

• Référez-vous à la section “Service

Après-Vente” (page 15).

14. The crust is too light. • Le pain n’a pas cuit assez longtemps.

• Il n’y a pas de lait en poudre ou de lait

frais dans la recette.

13

• Prolongez le temps de cuisson.

• Ajoutez 15 ml/3 cuillerées à café de lait

en poudre ou remplacez 50 % de l’eau

avec du lait pour que la croûte soit plus

bronzée.

PROBLEME



PROBLEMS WITH THE BREAD BOWL

15. The dough can

not be out of

machine.

16. The bread sticks to bowl/

Is difficult to escape.

• Vous devez ajouter de l’eau dans le bol

à pain et laisser tremper le pétrisseur

avant de pouvoir le sortir.

• Cela peut se produire après un usage

prolongé.

• Suivez les instructions de lavage après

l’usage. Il vous faudra parfois faire

tourner légèrement le pétrisseur après

l’avoir laissé tremper pour le dégager.

• Frottez légèrement l’intérieur du bol à

pain avec de l’huile végétale.


Après-Vente” (page 15).

MECHANICAL PROBLEMS

17. The ingredients are • Vous n’avez pas mis la machine en • Après avoir programmé le panneau de

Not mixed

18. There was a small of

burned when machine

is running.

marche.

• Vous avez oublié de mettre le

pétrisseur dans le bol à pain.

• Les ingrédients se sont renversés

dans le four.

• Le bol à pain a des fuites.

• Les ingrédients dépassent la

capacité du bol à pain.

commande, appuyez sur le bouton de

démarrage pour mettre la machine en

marche.

• Assurez-vous toujours que le pétrisseur

est sur son axe au fond du bol à pain

avant d’ajouter les ingrédients.

• Faites attention de ne pas renverser les

ingrédients quand vous les ajoutez dans

le bol à pain. Les ingrédients peuvent

brûler sur les éléments et provoquer la

fumée.

• Pour obtenir une pièce de rechange,

contactez le magasin où vous avez

acheté votre four à pain.

• N’utilisez pas plus d’ingrédients que les

quantités recommandées dans la recette,

et mesurez toujours les ingrédients avec

exactitude (voir page 5).

19. The machine

disconnected by

accident or there is

more current during

operation.

How do I

save the bread?

• Si la machine est dans le cycle “Pétrissage”, jetez les ingrédients et recommencez.

• Si la machine est dans le cycle “levage”, sortez la pâte du bol à pain, mettez-

la en forme et placez-la dans un moule à pain de 23 x 12,5 cm, couvrez-la et

laissez-la lever jusqu’à ce que sa taille ait doublé. Faites cuire dans un four ordinaire

préchauffé à 200°C, soit Numéro 6, pendant 30 à 35 minutes, ou jusqu’à ce que le

pain soit bien doré.

• Si la machine est dans le cycle de cuisson, préchauffez votre four conventionnel à

220°C, Numéro 6, et enlevez la grille du haut. Sortez le pain de la machine avec soin et

placez-le dans le four sur la grille du bas. Faites cuire jusqu’à ce que le pain soit bien doré.

20. The letters EH

appear on

the display & the machine

refuses to implement

work.

21. The letters E-L or E-S

appear on

the display & the machine

refuses to implement

work.

.

• La chambre du four est trop chaude.

• La machine ne fonctionne pas bien.

14

• Débranchez la machine et laissez-la

refroidir pendant 30 minutes.


Après-Vente”

ENTRETIEN ET NETTOYAGE

IMPORTANT : Always unplug the appliance and let it cool before cleaning.

● DO NOT immerse the body of the device or the external base of the bowl to bread in

water.

●DO NOT wash the bread pan into a dishwasher as this may affect its

anti-adhesive and then the bread would stick to the walls during cooking.

● DO NOT use scouring pads or metal objects.

● Clean the bowl and bread dough after each use by filling in part the

bowl of warm soapy water. Soak for 5-10 minutes. To exit the

mixer, turn clockwise and lift. Finish cleaning with a

clean, rinse and dry.

● Use a damp cloth to clean the external surfaces and internal

machine if necessary.

Removing the dough’s retrait.

15

CUSTOMER SERVICE

If the cord of your bread machine is damaged, it must be replaced for

security reasons by Kenwood or an approved repairer of Kenwood.

If you need help:

● Use your machine.

● Maintain or repair your machine

Contact the store where you bought your bread machine.

16

Kenwood Limited

New Lane, Havant, Hampshire PO9 2NH UK

www.kenwood.co.uk

2463/1

- THOSE PAGES BY ME -

Cooking a normal white bread My Way (600 gr)

Ingredients

● 250 ml Water


● (2 teaspoons) of skimmed milk powder

● 6 g (1 teaspoon) salt

● 20 g (1.75 tablespoons) sugar

● 15 g butter or olive oil

● 6 g (1.5 teaspoon) of dry yeast is easy to blend

Cooking a Large white bread My Way (590 gr)

You will get medium color & size with nice test, soft, economic and healthful loaf.

Ingredients

● 245 ml Water


● (2 teaspoons) of skimmed milk powder

● 6 g (1 teaspoon) salt

● 20 g (1.5 tablespoon) sugar

● 13 g butter or olive oil

● 7 g (1.7 teaspoon) of dry yeast is easy to blend

● 20 g Egg (half egg) room temperature

Notes:

- Worm 245 ml water to (37degree) and mix 1tbsp +1 tsp for 15min before start filling the pan

- Remove (9. Kneader) & shape the dough with wet hand at 1:35 then sprinkle 3gr. of butter

or oil on it (top middle of dough). Also some seeds if you like.

- Cover the viewing window by aluminum foil to reflect the heat on the top of the bread

General notes:

- Salt for delaying yeast work

- Oil or butter for soften the loaf

- Program 12 is very bad bread way it is not need yeast but need soda

- I used Google translate French to English to prepare that user manual

- I hope that all I did give a few help for you

[email protected]

Documents

Anleitung Brotbackautomat