CLATRONIC BBA 3774 Bread Maker Instruction Manual

CLATRONIC BBA 3774 Bread Maker

Overview of the Components

A Lid handle
B Lid with viewing window
C Baking tin
D Control panel with display
E Casing
F Side ventilation slots
G Kneading hook
Accessories
a Measuring cup
b Measuring spoon
c Hook for removing the kneading hook

Description Control Panel

1. LCD Display
   Default Setting (Start Image)
   This displays standby mode. It corresponds with the basic programme. The display shows “ I 3:00 ”. The “ I ” stands for the selected programme; “ 3:00 ” stands for the programme duration. The positions of two arrows show the selected browning and the weight. The default setting after turning the appliance on is: “Higher weight” (level ) and “Medium browning” (Medium). During operation the display shows the pro-gramme duration counting down.

2. Button Start / Stop
   Use this button to start, interrupt, and terminate a programme sequence manually.

   • After pressing the Start / Stop button the dots on the time display start flashing. The programme shown in the display is in use.
   • Briefly pressing the Start / Stop button during a programme interrupts the programme sequence (except in the “keeping warm” phase). The numbers indicating the time will flash in the display. Press the button once again briefly to continue the programme. If you do not press the Start / Stop button within 10 minutes, the programme will continue automatically.
   • Press the Start / Stop button at any time to cancel the programme. Press and hold until on long acoustic signal sounds. The display shows the starting position of the programme most recently used. Press the Menu button to select a different programme. Depending on the operation mode you may have to wait for the appliance to cool down.

3. Button Weight (Weight)
   In some programmes you can set the following levels:
   Level 1= for a smaller bread weight
   Level 2= for a larger bread weight

4. Programme Names
   A short description of the programme can be found in the table under item “7 Menu Button (Selection)”.

5. Buttons / (Time)
   Use the timer function to set the end time for a selected programme.
   This function is available for the following programmes:

1. Basic
2. French
3. Whole wheat
4. Quick
5. Sweet
6. Gluten free
8. Dough
10. Cake
11. Sandwich

The programmes “7. Quick ”, “9. Jam” and “12. Bake” cannot be started with delay.

WARNING:
When using the delayed baking function, make sure the appliance will not be unattended during operation.

NOTE:

• Repeatedly press the / buttons to move the end time of the programme by 10 minutes. If you keep the respective button pressed down, the setting will operate in fast mode.

• The end of the programme can be delayed for a maximum of 13 hours.

• When selecting another programme, the previous timer setting will be deleted.

• Do not use the timer function for recipes with perishable ingredients such as milk, eggs, fruits, yoghurt, onions, etc.!

• The timer function is not suitable for gluten-free bread, which is prepared with warm or hot water.
  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 programme (e.g. 3:00). The programme will start automatically for the bread to be ready at the set time.

• Press the Start / Stop button to activate the timer function. The dots in the time display will be flashing.

• In order to cancel the timer function, press the Start / Stop button again until you hear a signal tone.

6 Button Color (Colour)
Press this button to set the desired browning: Light (light) – Medium (medium) – Dark (dark).

7 Button Menu (Selection)
Press the Menu button to access the individual programmes. The programmes are used for the following types of bread:

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 / i
Not enough gluten in the flour| l
Too much liquid| g / h
Heavy, lumpy structure.| Too much flour or not enough liquid| a / b / g
Not enough yeast or sugar| a / b
Too much fruit, whole wheat or one of the other ingredients| b
Old or stale flour| e
The bread is not baked in the centre.| Too much or nor enough liquid| a / b / g
Too much humidity| h
Recipe with moist ingredients such as yogurt| g
Open or coarse structure or too many holes.| Too much water| g
No salt| b
High humidity, water too hot| h / i
Liquid too hot| c
Mushroom-like, unbaked surface.| Bread volume to big for the tin| a / f
Too much flour, especially for white bread| f
Too much yeast or not enough salt| a / b
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)| j
Flour deposits on the bread crust.| The flour was not worked well on the sides during the kneading| l / m

Instruction Manual
Thank you for choosing our product. We hope you will enjoy using the appliance.

Symbols in this Instruction Manual
Important information for your safety is specially marked. It is essential to comply with these instructions in order to avoid accidents and prevent damage to the appliance:

WARNING: This warns you of dangers to your health and indicates possible injury risks.
CAUTION: This refers to possible hazards to the appliance or other objects.
NOTE : This highlights tips and information.

General Notes

Read the operating instructions carefully before putting the appliance into operation and keep the instructions including the warranty, the receipt and, if possible, the box with the internal packing. If you give this appliance to other people, please also pass on the operating instructions.

• The appliance is designed exclusively for private use and for the envisaged purpose. This appliance is not fit for commercial use. Do not use it outdoors. Keep it away from sources of heat, direct sunlight, humidity (never dip it into any liquid) and sharp edges.
• Do not use the appliance with wet hands. If the appliance is humid or wet, unplug it immediately.
• When cleaning or putting it away, switch off the appliance and always pull out the plug from the socket (pull the plug itself, not the lead) if the appliance is not being used and remove the attached accessories.
• The appliance and the mains lead have to be checked regularly for signs of damage. If damage is found the appliance must not be used.
• Use only original spare parts.
• In order to ensure your children’s safety, please keep all packaging (plastic bags, boxes, polystyrene etc.) out of their reach.

WARNING: Do not allow small children to play with the plastic foil. There is a danger of suffocation!

Special Safety Precautions for this Appliance

WARNING: Hot surface! Risk of burning!
The operation of electric heating appliances creates high temperatures, which can cause burns (e.g. baking tin, heating element).
Only touch or remove hot components with oven gloves!

WARNING: Risk of fire!

• Do not leave the appliance without supervision. For delayed programme start set the start time so that you are present 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 fire, if the appliance is covered or comes in contact with flammable materials such as curtains.
• Do not place metal foil or other materials in the appliance; risk of short-circuit and fire.
• Risk of fire, if the dough overflows from the baking tin into the casing or onto the heating element.
• Do not fill in more ingredients than indicated in the recipe.
• Observe the information regarding the quantities of the ingredients used in the recipes. Do not exceed the maxi-mum quantity of flour (590 g) and of dry yeast (7 g or 21 g if fresh yeast is used), as the dough could overflow.

CAUTION: This appliance is not intended to be immersed in water during cleaning. Please observe the instructions that we have included for you in the chapter “Cleaning”.

• This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction con-cerning use of the appliance in a safe way and understand the hazards involved.
• Children shall not play with the appliance.
• 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 appliance by yourself. Always contact an authorized technician. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.
• 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; first turn it off and disconnect from mains power supply. Always carry the appliance in both hands!
• Do not remove the baking tin during operation!
• 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 the Appliance

1. Remove the appliance from the package.
2. Remove all packaging material such as films, filler, cable holders and cardboard.
3. Check the delivery contents for completeness.
4. Check the appliance for possible transport damage to prevent haz-ards.
5. Should the package contents be incomplete or damages be found, do not take the appliance into operation. Take it immediately back to the dealer.

Start-up

1. Clean the appliance as described in chapter “Cleaning”.

2. Wait until all of the parts are dry.

3. Place the baking tin into the appliance.

4. Electric Connection

5. Confirm that your mains voltage matches the specifications on the type label before connecting to mains power supply.

6. Connect the appliance to a properly installed wall outlet.
   A signal sounds and the display shows the default setting (see “Description Control Panel” “1 LCD Display”). The appliance is then ready for use.

7. There is a protective layer on the heating element. To remove this, operate the appliance for approximately 15 minutes with an empty baking tin placed inside (without kneading hook). To do this, use the programme “12. Bake”.

8. Disconnect the mains plug from the wall socket.

9. WARNING: Risk of burning!
   Allow the baking tin to cool before wiping it with a damp cloth.

10. Following this, you can start baking.

How the Appliance Works

General Information

• The bread maker offers 12 pre-installed programmes with a total of 53 different settings. The appliance includes a new programme which you can use to bake gluten-free bread for allergy sufferers.
• Almost all baking programmes 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 pro-gramme end can be delayed for up to 13 hours.

The appliance works fully automatic and is extremely user-friendly.
Hereinafter you will find time schedules and recipes for

• different kinds of bread,
• dough, which is processed otherwise,
• jam, cooked in the bread maker.

Programme Memory
In the event of a power failure, the programme will resume automatically if power is restored within a few 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 programme finished, the appliance must cool down before you can start a new baking or kneading programme (except for the pro-grammes “9. Jam” and “12. Bake”).
The appliance will emit 5 signal tones and the display will show “HHH”, indicating that the temperature in the baking chamber is too high.

1. Disconnect the mains plug from the wall socket.
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 pro-gramme settings.

Using the Appliance

CAUTION: Risk of fire!

• Observe the information regarding the quantities of the ingredients used in the recipes. Do not exceed the maximum quantity of flour (590 g) and of dry yeast (7 g or 21 g if fresh yeast is used), as the dough could overflow.
• 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.

NOTE: Always keep the lid closed during the rising and baking phase, as otherwise the dough will collapse.

1. Removing the Baking Tin
   Open the lid. Slightly turn the baking tin counter-clockwise until it is unlocked. Pull the baking tin up by its handle and place it on a flat surface.

2. Insert Kneading Hook

3. Grease the kneading hook. This will make it easier to remove the kneading hook from the finished bread.

4. Place the borehole of the kneading hook over the drive shaft in the baking tin. The flange of the opening must face down. Observe the flute on the shaft.

5. Insert Ingredients
   Ensure that the ingredients are filled into the baking tin according to the sequence determined by the recipe.

6. Inserting the Baking Tin
   Place the baking tin on the shaft in the baking chamber while holding the baking tin diagonally. Slightly turn the baking tin clockwise until it locks. Close the lid.

7. Starting a Programme

8. Connect the power plug to a socket.

9. Press the Menu button to select the desired programme.

10. Press the Color button to select a light, medium, or dark browning.

11. Use the Weight button to select the desired bread weight.

12. Press the / buttons to use the timer function for delayed baking.

13. Press the Start / Stop button. The flashing colon indicates the programme has started.

14. Adding other Ingredients
    Depending on the selected programme, 10 signal tones will sound during the second kneading phase. Now you can add other ingredients to the dough as desired. Close the lid again.

15. Leave Dough to Rise
    After the last kneading the bread maker sets the optimum temperature for the dough to rise. It heats up to 25 °C if the room temperature is lower.

16. Baking
    The bread maker adjusts the baking temperature automatically. Select the “12. Bake” programme to extend the baking process in case the bread is still too pale after baking.

17. Keeping Warm (Except for Programmes “8. Dough” and “9. Jam”)
    The signal tones repeatedly after the baking programme is finished and bread or foodstuffs can be removed. At the same time the 1-hour warming phase starts. “0:00”. appears next to the programme number in the display. The colon “:” is flashing. After 1 hour the signal tones and the warming phase ends. The display shows the starting position of the programme most recently used. Disconnect the mains plug from the wall socket.

18. Programme “12. Bake” (Extended Baking)

19. When the “keeping warm” phase is still running, press the Start / Stop button until you hear a signal tone.

20. Start the programme “12. Bake”.

21. When the desired browning has been achieved, stop the pro-gramme by pressing the Start / Stop button.

22. Disconnect the mains plug from the wall socket.

23. Programme End
    Have a grid ready and disconnect from mains power supply.
    Remove the baking tin with oven gloves after the programme 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 immediately.

24. Removing the Kneading Hook from the Bread
    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 fire do not fill 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 colour of the coat-ing 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.
• Clean the kneading hooks and drive shafts immediately after use. The kneading hooks may be difficult to remove later if left in the bak-ing tin. In this case fill warm water for approx. 30 minutes into the tin. The kneading hooks can then be removed easily.
• Use a cloth to wipe down all parts until they are dry.

Removing and Installing the Lid
For easier cleaning, you can remove the lid.

CAUTION: Do not immerse the removed lid in water! Residual water would remain inside the lid.

1. Only open the lid about 45°, so that the grooves on the hinged open-ing can be seen.
2. First, remove one side from the hinged opening, then the other.
3. Clean the lid using a damp cloth. Dry the lid.
4. To put the lid back on, hold it just as you did when you removed it, namely, at an angle of approximately 45°. First, insert one of the grooves in the hinged opening, right at the middle. Then press the second groove into the other side of the hinge.

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 original 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.

Questions on Baking

The Bread Sticks to the Baking Tin After Baking.
Leave the bread to cool for about 10 minutes after baking – turn the baking tin 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 fingers covered with flour before leaving the dough to rise for the last time. ( “Programme Sequence and Recipe Ideas” and the indication in the display) 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 flour is used owing to its greater content of gluten.

Remedy:

a) Reduce the amount of flour 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 liquefied margarine on the flour.

When Can the Lid of the Bread Maker Be Opened During the Baking?
Generally speaking, it is always possible while the kneading is under- way. During this phase small quantities of flour or liquid can still be added.

If the bread must have a particular aspect after baking, proceed as follows:
Before the last rising phase ( “Programme Sequence and Recipe Ideas” and the indication in the display) open the lid with caution and shortly and carve the bread crust while it is forming with a sharp pre-heated knife, scatter cereals on it or spread a mixture of potato flour and water on the crust to give it a glossy finish. 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 Flour Mean?
The lower the type number, the less roughage the flour contains and the lighter it will be.

What Is Whole Wheat Flour?
Whole wheat flour is made of all types of cereals including wheat. The term “whole wheat” means that the flour was ground from whole grain and hence it has a greater contents of roughage thus making the whole wheat flour darker. However, the use of whole wheat flour does not make the bread darker as is widely believed.

What Must Be Done When Using Rye Flour?
Rye flour does net contain any gluten and the bread hardly rises. In order to make it easily digestible a Rye Whole Wheat Bread with leaven is to be made.
The dough will rise only if one part of type 550 flour is added to every four parts of rye flour without gluten.

What Is Gluten in Flour?
The higher the type number, the lower the gluten contents of the flour are and the less the dough will rise. The highest quantity of gluten is contained in type 550 flour.

How Many Different Flour Types Are There and How Are They Used?

• Corn, rice and potato flour are suitable for people allergic to gluten or for those who suffer from sprue or celiac disease. Observe our comments under “Notes Regarding the Recipes” “Gluten free Bread (for Allergy Sufferers)”.
• Spelt flour is free from chemical additives because spelt grows on very poor soil and requires no fertilizers. Spelt flour is especially suitable for allergic people. It can be used in all those recipes described in the operating instructions requiring flour types 405, 550 or 1050.
• Millet flour is especially suitable for people suffering from many allergies. It can be used in all recipes requiring flour types 405, 550 or 1050 as described in the operating instructions.
• Durum wheat flour is suitable for baguettes thanks to its consistency 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 flour and kneaded in the dough the fresh bread is easier to digest.

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 flour used.

What Can Be Done if the Bread Tastes of Yeast?

• Often sugar is added to eliminate this taste. The adding of sugar makes the bread lighter in colour.
• Add 1½ tablespoons of vinegar for a small bread loaf and 2 table-spoons for a large bread loaf to the water.
• Use buttermilk or kefir 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.

Questions on Bread Baking Machine

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 bottom.| 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 difficult to take the bread out of

the baking tin.

| The bottom of the bread loaf sticks to the kneading hooks.| Clean the kneading hooks and shafts after baking. If necessary, fill the baking tin with warm water for 30 minutes. Then the kneading hooks can be easily removed and cleaned.

Grease the kneading hook a little before using it again.

The ingredients are not mixed or the bread is not baked correctly.| Incorrect programme setting.| Check the selected menu and the other settings.
The programme was terminated ahead of schedule using the Start / Stop button.| Do not use the ingredients and start over again.
The lid was opened several times while the bread maker was working.| If possible, open the lid only during the kneading phases ( “Pro- gramme Sequence and Recipe Ideas” and the indication in 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. Signal tones 5 times. The display shows “ HHH ”.| The appliance is still hot after the last baking cycle.| Disconnect the mains plug from the wall socket. Remove the baking tin. Allow the appliance to cool down to room temperature. Following this, you can start over again.
The appliance cannot be started. You hear 5 signal tones.

The display shows “ LLL ”.

| The appliance is too cold.| Press the Start / Stop button and open the lid. Wait approximately 10 to 20 minutes until the appliance has heated up to room tempera- ture.
The appliance cannot be started. The display shows “ EE0 ”.| The temperature sensor for the appli- ance is defective or broken.| Disconnect the mains plug from the wall socket. Contact our service centre or a specialist.
The appliance does not work.| The appliance has no power supply.| Check the socket with another appliance.
Plug in the mains plug correctly.
Check the main circuit breaker.
The appliance is faulty.| Contact our service centre or a specialist.

Mistakes with the Recipes

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 / i
Not enough gluten in the flour| l
Too much liquid| g / h
Heavy, lumpy structure.| Too much flour or not enough liquid| a / b / g
Not enough yeast or sugar| a / b
Too much fruit, whole wheat or one of the other ingredients| b
Old or stale flour| e
The bread is not baked in the centre.| Too much or nor enough liquid| a / b / g
Too much humidity| h
Recipe with moist ingredients such as yogurt| g
Open or coarse structure or too many holes.| Too much water| g
No salt| b
High humidity, water too hot| h / i
Liquid too hot| c
Mushroom-like, unbaked surface.| Bread volume to big for the tin| a / f
Too much flour, especially for white bread| f
Too much yeast or not enough salt| a / b
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)| j
Flour deposits on the bread crust.| The flour was not worked well on the sides during the kneading| l / m

Remedy Problems

1. Measure the ingredients correctly.
2. Adjust the ingredient doses and check that all ingredients have been added.
3. Use another liquid or leave it to cool at room temperature.
4. Add the ingredients specified in the recipe in the right order. Make a small ditch in the middle of the flour and put in the crumbled yeast or the dry yeast. Avoid letting the yeast and the liquid come into direct contact.
5. Use only fresh and correctly stored ingredients.
6. Reduce the total amount of the ingredients, do not use more than the specified amount of flour. Reduce all the ingredients by 1/3.
7. Correct the amount of liquid. If ingredients containing water are used, the dose of the liquid to be added must be duly reduced.
8. In case of very humid weather remove 1 – 2 tablespoons of water.
9. In case of warm weather do not use the timer function. Use cold liquids.
10. 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.
11. Reduce the amount of yeast or of all the ingredient doses by ¼.
12. Add a tablespoon of wheat gluten to the dough.
13. Do not grease the baking tin!

Notes Regarding the Recipes

Ingredients
Since each ingredient plays a specific 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, flour, 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 imme-diately. If you wish to set the programme 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 flavour 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 flour during the kneading provides for the structure of the bread. The ideal flour mixture is composed of 40 % whole wheat flour and 60 % white flour.
• If you wish to add whole grains, leave them to soak overnight. Re-duce the quantity of flour and the liquid (up to 1/5 less).
• Leaven is indispensable with rye flour. 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 concentrated leaven powder is used in the recipes below. The powder is sold in 15 g packets (for 1 kg of flour). 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 flour) are used, the quantity of flour must be reduced by 80 g for 1 kg of flour.
• Liquid leaven sold in bags is also available and it is suitable for use. Follow the doses specified 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 specified 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 Basic or Whole wheat programme when baking leavened bread. Baking ferment replaces the leaven and is purely a question of personal taste. This is very well suited for the use in the bread maker.
• Wheat bran is added to the dough if you want particularly light bread rich in roughage. Use one tablespoon for 500 g of flour 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 whole wheat and other bakery products made of home-milled flour.
• Coloured malt is a 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 find 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 specifications.
• Pure lecithin powder is a natural emulsifier that improves the volume of the bread, makes the soft part softer and lighter and keeps it fresh for longer.

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:

• Liquids / flour: 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 whole wheat or cereal bread. Check the dough five minutes after the first kneading. If it is too moist, add some flour 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 rec-ipe (e.g. curd cheese, yogurt, etc.) the required amount of liquid must be reduced. When using eggs beat them in the measuring beaker and fill 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.

Add and Measure Ingredients and Quantities

• Always put in first 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 millilitre 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 = millilitre
packet = 7 g dry yeast for 500 g of flour – corresponds to 21 g of fresh yeast

Fruit, nuts or cereal ingredients: If you want to add further ingredients, you may do so after the 10 signal tones of the respective programmes.
If you add the ingredients too early, they will be crushed during the kneading.

Bread Weights and Volumes

• You will see that the weight of pure white bread is less than that of whole wheat bread. This depends on the fact that white flour rises more and hence limits need to be posed.
• 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.

Gluten Free Bread (for Allergy Sufferers)

• To successfully bake bread from gluten-free flour, do not use the Timer function, even if the programme permits it. Gluten-free flours require warm or hot liquid in order to rise. For this reason, you must start the programme right away.
• The crust of gluten-free bread is not as brown as the crust of bread that contains gluten. We recommend that you set the degree of browning to “Dark”. In addition, you can mix an egg yolk with sweet or sour cream and coat the bread with a remaining programme time of 1 : 15.

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. You can find more recipes in cookbooks or on the internet. You can also use ready-mixes.
• If one recipe or another does not work out straight the first time, do not be discouraged. Try to find 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 programme “12. Bake”.

Basic (Default Setting)

Signal tones for adding ingredients during the second kneading phase
2. Knead| 15 minutes| 14 minutes
2. Ferment| 25 minutes| 25 minutes
3. Ferment| 45 minutes| 45 minutes
Bake| 65 minutes| 60 minutes
Keep warm| 60 minutes| 60 minutes
Timer Function| 13 hours

Recipe Ideas:

Buttermilk Bread

Bread weight| Level
Buttermilk| 300 ml
Margarine / butter| 1½ tbs
Salt| 1 tsp
Sugar| 1 tbs
Flour type 1050| 540 g
Dry yeast| 1 packet
Leaven Bread

Bread weight| Level
Dry leaven| ½ packet
Water| 350 ml
Margarine / butter| 1½ tbs
Bread spice| 1 tsp
Salt| 2 tsp
Sugar| 1 tbs
Flour type 1150| 180 g
Flour type 1050| 360 g
Dry yeast| 1 packet

French (White Bread)

Signal tones for adding ingredients during the second kneading phase
2. Knead| 22 minutes| 19 minutes
2. Ferment| 30 minutes| 30 minutes
3. Ferment| 50 minutes| 50 minutes
Bake| 70 minutes| 65 minutes
Keep warm| 60 minutes| 60 minutes
Timer Function| 13 hours

Recipe Ideas:

Classic White Bread

Bread weight| Level
Water or milk| 300 ml
Margarine / butter| 1½ tbs
Salt| 1 tsp
Sugar| 1 tbs
Flour type 550| 540 g
Dry yeast| 1 packet
Italian-Style White Bread

Bread weight| Level| Level
Water, boiling| 350 ml| 230 ml
Durum wheat semolina| 150 g| 100 g
Salt| 1 tsp| ¾ tsp
Sugar| 1 tsp| ¾ tsp
Flour type 550| 350 g| 230 g
Dry yeast| ¾ packet| ½ packet

Tip:
Stir the durum wheat semolina into the boiling water in a separate container. Allow the semolina to cool down to room temperature before putting it in the baking tray and adding the other ingredients.

Whole Weat (Whole Wheat Bread)

Signal tones for adding ingredients during the second kneading phase
2. Knead| 20 minutes| 18 minutes
2. Ferment| 35 minutes| 35 minutes
3. Ferment| 65 minutes| 65 minutes
Bake| 65 minutes| 60 minutes
Keep warm| 60 minutes| 60 minutes
Timer Function| 13 hours

Recipe Ideas:

Whole Wheat Bread

Bread weight| Level| Level
Water| 300 ml| 200 ml
Margarine / butter| 1½ tbs| 1 tbs
Egg| 1| 1 small
Salt| 1 tsp| ¾ tsp
Sugar| 1 tsp| ¾ tsp
Flour type 1050| 270 g| 180 g
Whole wheat flour| 270 g| 180 g
Dry yeast| 1 packet| ¾ packet

Tip:
When using the timer function to delay the programme start, add some more water instead of using eggs.

Seven Seeds Bread

Bread weight| Level
Water| 300 ml
Margarine / butter| 1½ tbs
Salt| 1 tsp
Sugar| 1½ tbs
Flour type 1150| 240 g
Whole wheat flour| 240 g
7-seed flakes| 100 g
Dry yeast| 1 packet

Tip:
If you want to use whole grains, soak these overnight beforehand.

Quick (Fast)

Signal tones for adding ingredients during the second kneading phase
2. Knead| 10 minutes
2. Ferment| 30 minutes
Bake| 70 minutes
Keep warm| 60 minutes
Timer Function| 13 hours

Recipe Ideas:

Cream Cheese Bread

Water or milk| 160 ml
Margarine / butter| 1½ tbs
Egg| 1, small
Salt| ½ tsp
Sugar| 1 tsp
Granular cream cheese| 80 g
Flour type 550| 330 g
Dry yeast| ½ packet
Farmer’s White Bread

Milk| 300 ml
Margarine / butter| 2 tbs
Salt| 1½ tsp
Sugar| 1½ tsp
Flour type 1050| 540 g
Dry yeast| 1 packet

Sweet (Sweet Bread)

Signal tones for adding ingredients during the second kneading phase
2. Knead| 20 minutes| 20 minutes
2. Ferment| 30 minutes| 30 minutes
3. Ferment| 45 minutes| 45 minutes
Bake| 65 minutes| 60 minutes
Keep warm| 60 minutes| 60 minutes
Timer Function| 13 hours

Recipe idea:

Raisin Bread

Bread weight| Level| Level
Water| 300 ml| 200 ml
Margarine / butter| 2 tbs| 1½ tbs
Salt| ½ tsp| 1 pinch
Honey| 1 tbs| 1 tsp
Flour type 405| 500 g| 330 g
Cinnamon| ¾ tsp| ½ tsp
Dry yeast| ¾ packet| ½ packet
Raisins| 75 g| 50 g

Gluten free (Gluten free Bread)

Signal tones for adding ingredients

following the second kneading phase

2. Ferment| 30 minutes| 30 minutes
3. Ferment| 45 minutes| 45 minutes
Bake| 70 minutes| 70 minutes
Keep warm| 60 minutes| 60 minutes
Timer Function| 13 hours

Recipe Ideas:

Gluten free Bread

Bread weight| Level
Water, boiling| 500 ml
Bread baking mixtures| 600 g

Tip:

• Mix the bread baking mixture together with the boiling water in a separate container and allow the dough to rise for approximately 30 minutes. Next, place the dough in the baking tin and start the programme immediately.
• After baking, the bread must be immediately removed from the bak-ing tin and left to cool completely before it can be sliced.

Dark Bread

Bread weight| Level| Level
Water, lukewarm| 630 ml| 470 ml
Margarine / butter| 1 tbs| ½ tbs
Salt| 1 tsp| ¾ tsp
Dark bread mix (by Schär)| 500 g| 375 g
Dry yeast| 1 packet| ¾ packet
If you like, you can add:
linseed or| 1½ tbs| 1 tbs
walnuts or| 75 g| 50 g
caraway seeds or| 3 tsp| 2 tsp
fried onions or| 75 g| 50 g
bacon cubes| 75 g| 50 g

Quick (Fast )

Bread weight level| (Default setting)|
---|---|---
Overall time| 1 : 38 hours| 1 : 28 hours
1. Knead| 13 minutes| 13 minutes
Signal tones for adding ingredients
2. Knead| 5 minutes| 5 minutes
3. Ferment| 35 minutes| 25 minutes
Bake| 45 minutes| 45 minutes
Keep warm| 60 minutes| 60 minutes
Timer Function| /| /

Recipe Ideas:

Onion Bread

Bread weight| Level
Water| 250 ml
Margarine / butter| 1 tbs
Salt| 1 tsp
Sugar| 1 tbs
Large chopped onion| 1
Flour type 1050| 540 g
Dry yeast| 1 packet
Pizza Bread

Bread weight| Level| Level
Water| 375 ml| 250 ml
Oil| 1 tbs| 1 tsp
Salt| 1 tsp| ½ tsp
Sugar| 1 tsp| ½ tsp
Oregano| ¾ tsp| ½ tsp
Parmesan cheese| 2½ tbs| 1½ tbs
Corn semolina| 100 g| 65 g
Flour type 550| 475 g| 315 g
Cinnamon| ¾ tsp| ½ tsp
Dry yeast| ¾ packet| ½ packet

Dough (Dough)

Recipe Ideas:

French Baguette

Water| 300 ml
Honey| 1 tbs
Salt| 1 tsp
Sugar| 1 tsp
Flour type 550| 540 g
Dry yeast| 1 packet

Tip:
Split the dough in 2 – 4 parts and shape long loaves. Leave to rise for 30 – 40 minutes. Incise the top diagonally and bake in the oven.

Pizza

Water| 300 ml
Salt| ¾ tsp
Sugar| 2 tsp
Olive oil| 1 tbs
Flour type 405| 450 g
Dry yeast| 1 packet

• Roll the dough, place it in a round tin and leave to rise for 10 minutes. Pierce several times with a fork.
• Spread pizza sauce on the dough and add the desired toppings.
• Bake for 20 minutes at 200 °C.

Jam (Jam)

Recipe Ideas:

Strawberry Jam

Fresh strawberries, washed and cut into small pieces or puréed| ****

600 g

Canning sugar “2:1”| 300 g
Lemon juice| 1–2 tsp

Tip:

• Mix all ingredients in the baking tin, using a wooden or silicone spatula.
• After the programme starts, use the spatula to remove the residual sugar from the sides of the baking tin.
• Pour the jam into clean jars and seal these well. Place the jars on the lid for approximately 10 minutes. This way, you can be sure that the lid is properly sealed.

Orange Marmalade

Oranges, peeled and finely

diced

| 500 g
Lemons, peeled and finely

diced

| 100 g
Canning sugar “2:1”| 300 g

Cake (Cake)

• This programme is quite suitable for baking pound cake. Since the appliance operates using a kneading hook instead of a mixer/stirring rod, cakes turn out a little more firmer.
• Due to the fresh, easily perishable ingredients, you should not use the Timer function, even if the programme permits it.
• You can add different ingredients to the following basic recipe.
• Once the programme has finished, remove the baking tin from the appliance, using potholders or oven mitts.
• Place the baking tin on a damp cloth and let the cake cool for approximately 15 minutes. Then you can separate the cake from the sides of the baking tin, using a silicone spatula, and turn it over.

Signal tones for adding ingredients during the second kneading phase
2. Knead| 10 minutes
2. Ferment| 9 minutes
Bake| 80 minutes
Keep warm| 60 minutes
Timer Function| 13 hours

Recipe idea:

Basic Recipe for Pound Cake

Eggs| 3
Butter| 100 g
Sugar| 100 g
Vanilla sugar| 1 packet
Flour type 405| 300 g
Baking powder| 1 packet
Additional, variable ingredients:
Ground nuts

or: grated chocolate or: coconut flakes

or: peeled, finely diced

apples

| ****

50 g

Sandwich (Toasted Bread)

Signal tones for adding ingredients during the second kneading phase
2. Knead| 5 minutes| 5 minutes
2. Ferment| 25 minutes| 25 minutes
3. Ferment| 40 minutes| 40 minutes
Bake| 55 minutes| 50 minutes
Keep warm| 60 minutes| 60 minutes
Timer Function| 13 hours

Recipe idea:

Toasted Bread

Bread weight| Level
Water| 150 ml
Milk| 150 ml
Margarine / butter| 2 tbs
Salt| 1 tsp
Sugar| 1 tsp
Flour type 550| 500 g
Dry yeast| 1 packet

Bake (Bake)

Technical Data

Model:…………………………………………………………………….. BBA 3774 Power supply:    220–240 V~, 50 Hz

Power consumption:……………………………………………………….. 550 W

Protection class:………………………………………………………………………I

Net weight: …………………………………………………………………approx. 4.2 kg

The right to make technical and design modifications in the course of continuous product development remains reserved.
This appliance has been tested according to all relevant current CE guidelines, such as electromagnetic compatibility and low voltage direc-tives, and is manufactured according to the latest safety regulations.

Disposal

Meaning of the “Dustbin” Symbol
Protect our environment: do not dispose of electrical equip-ment in the domestic waste.
Please return any electrical equipment that you will no longer use to the collection points provided for their disposal.
This helps avoid the potential effects of incorrect disposal on the environment and human health.

This will contribute to the recycling and other forms of re-utilisation of electrical and electronic equipment.
Information concerning where the equipment can be disposed of can be obtained from your local authority.

Internet: http://www.clatronic-germany.de

References

• Clatronic Startseite

Read User Manual Online (PDF format)

Download This Manual (PDF format)

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