Хлебопечка bomann bba 5002 cb инструкция

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Brotbackautomat BBA 5002 CB
Broodmachine • Machine à pain • Máquina de hacer pan
Impastatrice • Bread Maker • Kenyérsütő
Bedienungsanleitung/Garantie
Gebruiksaanwijzing • Mode d’emploi
Instrucciones de servicio • Istruzioni per l’uso
Instruction Manual • Használati utasítás

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NEDERLANDS
Inhoud
Locatie van bedieningselementen…………………………Pagina 3
Inhoudsopgave……………………………………………………Pagina 15
Gebruiksaanwijzing……………………………………………..Pagina 15
Technische specificaties………………………………………Pagina 24
FRANÇAIS
Table des matières
Situation des commandes………………………………………Page 3
Table des matières…………………………………………………Page 25
Mode d’emploi……………………………………………………….Page 25
Caractéristiques techniques……………………………………Page 34
ESPAÑOL
Contenidos
Ubicación de los controles……………………………………Página 3
Índice.
…………………………………………………………………Página 35
Instrucciones de servicio………………………………………Página 35
Especificaciones técnicas…………………………………….Página 44
ITALIANO
Contenuto
Posizione dei comandi…………………………………………Pagina 3
Indice.
…………………………………………………………………Pagina 45
Istruzioni per l’uso………………………………………………..Pagina 45
Specifiche tecniche……………………………………………..Pagina 54
ENGLISH
Contents
Location of Controls……………………………………………….Page 3
Table of contents……………………………………………………Page 55
Instruction Manual………………………………………………….Page 55
Technical Specifications………………………………………….Page 63
MAGYARUL
Tartalom
Akezelőszervek elhelyezkedése.
…………………………….Oldal 3
Tartalomjegyzék…………………………………………………….Oldal 64
Használati utasítás…………………………………………………Oldal 64
Műszaki adatok……………………………………………………..Oldal 72
DEUTSCH
Inhalt
Übersicht der Bedienelemente………………………………..Seite 3
Inhaltsverzeichnis…………………………………………………..Seite 4
Bedienungsanleitung.
……………………………………………..Seite 4
Technische Daten…………………………………………………..Seite 13
Garantiebedingungen…………………………………………….Seite 13
2

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55
Contents
Use Instructions……………………………………………………………………55
General Safety Guidelines…………………………………………………….55
Safety Precautions……………………………………………………………….55
Unpacking……………………………………………………………………………56
Start-up……………………………………………………………………………….56
Controls.
………………………………………………………………………………56
Control Panel……………………………………………………………………….56
Description Control Panel……………………………………………………..56
Bread Maker Functions…………………………………………………………57
Program Sequence Bread Maker.
………………………………………….57
Cleaning & Maintenance……………………………………………………….58
Baking Q &A……………………………………………………………………….58
Questions on Bread Baking Machines……………………………………59
Mistakes with the Recipes…………………………………………………….59
Tips for Recipes……………………………………………………………………60
Classic Bread Recipes………………………………………………………….61
Dough Recipes…………………………………………………………………….63
Jam…………………………………………………………………………………….63
Technical Specifications………………………………………………………..63
Use Instructions
Congratulations for purchasing your new bread maker model
BBA5002 CB.
• In some programs you can bake larger and smaller breads in
two levels.
• The bread maker offers 12 pre-installed programs with a total
of 47 different settings.Abaking program to bake only or to
reheat baked bread to make it darker is completely new.
• You can start baking with a delay, meaning you can program
the program start up to 13 hours ahead.
The appliance works fully automatic and is extremely user-friendly.
In the following you find recipes for
• White bread, dark leaven bread, light brown bread, bread with
seeds
• Dough, which is processed otherwise,
• Jam, cooked in the bread maker.
General Safety Guidelines
Before using this device, carefully read this user manual and keep
it together with the Warranty Certificate, 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 cir-
cumstances) 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 de-
vice.
• Regularly check the device and cable for signs of damage. Do
not continue to operate the device in case of damage.
• 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 manufac-
turer, our customer service or any other qualified specialist.
• Do only use original parts.
• Please observe the following “Special safety instructions”.
Children and disabled persons
• 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!
• This device is not intended for use by persons (including
children) with reduced physical, sensory or mental capabilities,
or lack of experience and/or knowledge unless they have been
given supervision or instructions concerning the use of the
device by a person responsible for their safety.
• Supervise children to ensure they do not play with the device.
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.
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 present dur-
ing operation.
► Keep at least 10cm distance to other objects during opera-
tion.
► 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.
► Ensure that the weight of the ingredients does not exceed
750g in level II or 1000g in level I.

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56
• Do not operate the appliance with an external timer or similar
remote system.
• 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 appliance 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!
• The operation of electric heating appliances creates high
temperatures, which can cause burns (e.g. baking tin, heating
element).
Warning:
►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, filling
materials, cable clips and cardboard.
• Check that all accessories are contained in the box.
• Clean the appliance as described in chapter “Cleaning and
Maintenance”.
Start-up
Electric Connection
• Confirm that your mains voltage matches the specifications on
the type label before connecting to mains power supply.
• Connect the appliance to a properly installed 230V, 50Hz wall
outlet.
Abuzzer sounds and the display shows the basic setting (see
“Control Panel”, “1. LCD Display”).
Controls
A Lid
B Ventilation slots
C Viewing window
D Baking chamber
E Side ventilation slots
F Handle
G Casing
H Kneading hook
I Baking tin
J Control Panel
Accessories:
1 hook for removing the kneading hook (not illustrated),
a) Measuring cup
b) Measuring spoon
Control Panel
1 LCD Display
shows information about desired program number, browning,
bread weight (marked with arrow) and baking time.
2 Status indicator
3 START/STOPP button
to start and end the program
4 TEIGMENGE button
to set the 2 weight levels, as described later
5 / Time buttons
to enter the program timer setting
6 FARBE button
to set the desired browning
7 AUSWAHL button
to select the programs described in chapter “Program Se-
quence Bread Maker”.
Description Control Panel
1. LCD Display
BASIC SETTING
This displays standby mode. It corresponds with the basic pro-
gram. The display shows “1 3:00”. The “1” 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” (I)
and “Medium browning” (MITTEL). During operation the display
shows the program duration counting down.
3. START/STOPP Button
to start and end the program.
After pressing the START/STOPP button the dots on the time
display start flashing.
The status indicator lights up.
• Briefly press the START/STOPP button once to pause the
program (the time display flashes). Press the START/STOPP
button again to continue the program.
• 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 posi-
tion 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.
4. TEIGMENGE button
In some programs you can set the following levels:
Level I = for a higher bread weight up to 1000 g;
Level II = for a lower bread weight up to 750 g.
5. / 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 und BACKEN. The programs ULTRA
SCHNELL and MARMELADE cannot be started with delay.

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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 max. time delay is 13 hours.
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.
Do not include perishable ingredients such as milk, eggs, fruit,
yogurt, onions, etc. when baking with time delay!
6. FARBE Button
Press this button to set the desired browning: HELL — MITTEL —
DUNKEL.
7. AUSWAHL Button
Press theAUSWAHL button to access the individual programs. The
programs are used for the following types of bread:
1. NORMAL for white and brown bread.
This program is mainly used.
2. WEISSBROT for especially light white bread.
3. VOLLKORN for wholewheat bread.
4. SCHNELL for fast preparation of white and brown
bread.
5. SÜSSES BROT for preparation of sweet yeast dough.
6. ULTRASCHNELL I for kneading and baking bread up to
1000 g.
7. ULTRASCHNELL II for kneading and baking bread up to
750 g .
8. TEIG for preparation of dough.
9. MARMELADE for cooking jam and marmalade.
10. KUCHEN for pastries containing baking powder.
11. SANDWICH for preparation of light sandwich bread.
12. BACKEN for baking bread or cake another
10 minutes — 1 hour.
Bread Maker Functions
Buzzer Function
The buzzer sounds
• when pressing a program button
• during the second kneading in programs NORMAL, WEISS-
BROT, VOLLKORN, SCHNELL, SÜSSES BROT, ULTRA
SCHNELL, KUCHEN and SANDWICH to remind adding
seeds, fruit, nuts or other ingredients
• at the end of the program
The buzzer sounds repeatedly at the beginning of the warming
phase after baking.
Program Memory
The program continues after a power failure of less than 10
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 bak-
ing already started!
Safety Functions
The display shows “H:HH” and the buzzer sounds if the tempera-
ture inside the appliance is still too high due to previous use (above
40°C). In this case remove the baking tin and wait until the appli-
ance has cooled down (approx. 10 minutes).
The program BACKEN can be started immediately, even if the
appliance is still hot.
Program Sequence Bread Maker
Insert Baking Tin
Hold the anti-stick coated baking tray slightly to the left (counter-
clockwise) until it slips exactly in the center of the shaft in the
baking chamber. Turn the baking tin clockwise to lock in place.
Remove the baking tin in reverse sequence.
Insert Kneading Hook
Place the semi-circular opening of the kneading hook over the
drive shaft inside the baking tin. The flange of the opening must
face down. Observe the flute on the shaft. The kneading hook sits
level on the bottom of the baking tin.
Insert Ingredients
Ensure that the ingredients are filled into the baking tin according
to the sequence determined by the recipe. Close the lid.
Select Program
Press the AUSWAHL button to select the desired program.
Select the appropriate level according to the program. Select
the desired browning. Press the / time buttons to delay the
program start. Press the START/STOPP button. The status
indicator shows that the program is activated.
Leave Dough to Rise
After the last kneading the bread maker sets the optimum tem-
perature for the dough to rise. It heats up to 25°C if the room
temperature is lower.
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. First press and hold
the START/STOPP button for 2 seconds until the status indica-
tor turns off. Now select and start program BACKEN. Stop the
program when the desired browning is achieved and disconnect
the bread maker from mains power supply.
Keeping Warm
The buzzer sounds repeatedly after the baking program is fin-
ished and bread or foodstuffs can be removed.At the same time
the 1-hour warming phase starts. The status indicator is still on.
After 1 hour the buzzer sounds and the warming phase ends. The
status indicator turns off. Disconnect from mains power supply.

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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 & Maintenance
Warning:
► Always disconnect from mains power supply and let the ap-
pliance 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.
• Remove all ingredients and crumbs with a damp cloth from lid,
casing 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 kneading hooks and drive shafts immediately after use.
The kneading hooks may be difficult to remove if left in the
bread tin. In this case fill warm water for approx. 30 minutes
into the tin. Now the kneading hooks can be removed easily.
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.
• Ensure that the appliance is clean and dry and has cooled
down complete before storing. Store the appliance with the lid
closed.
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 fingers covered
with flour before leaving the dough to rise for the last time. 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 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.
• The bread rises and spills over anyway
a) If a V-shaped ditch forms in the middle of the bread, the flour
does not have enough gluten. This means that the wheat
contains too little protein (it happens during especially rainy
summers) or that the flour is too moist.
Remedy:Add one tablespoon of wheat gluten per 500g of
wheat flour.
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 flour was poor in gluten,
— draft when opening the lid during baking.
• When can the lid of the bread maker be opened during the
baking?
Generally speaking, it is always possible while the kneading is
underway. During this phase small quantities of flour or liquid
can still be added.
If the bread must have a particular aspect after baking, pro-
ceed as follows: before the last rising phase (the display must
show a remaining processing time of approx. 1:30 hours, de-
pending 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 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 con-
tains and the lighter it will be.
• What is wholewheat flour?
Wholewheat flour is made of all types of cereals including
wheat. The term “wholewheat” means that the flour was
ground from whole grain and hence it has a greater contents of
roughage thus making the wholewheat flour darker. However,
the use of wholewheat 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.

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59
• 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?
a) Corn, rice and potato flour are suitable for people allergic to
gluten or for those who suffer from sprue or celiac disease.
b) Spelt flour is very expensive, but it is free from chemical ad-
ditives 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.
c) 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.
d) Durum wheat flour is suitable for baguettes thanks to its
consistency and it can be replaced with durum wheat semo-
lina.
• 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 quanti-
ties 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?
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 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 Machines
Problem Cause Remedy
Smoke comes
out of the baking
compartment or
the vents
The ingredients
stick to the baking
compartment or
on the outside of
the baking tin
Disconnect from mains
power supply and clean the
outside of the baking tin or
the baking compartment.
The bread goes
down in the mid-
dle 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 warm-
ing function is over.
Problem Cause Remedy
It is difficult to
take the bread
out of the baking
tin
The bottom of the
loaf is stuck to the
kneading hook.
Clean the kneading hooks
and shafts after baking. If
necessary, fill the baking
tin with warm water for 30
minutes. Then the knead-
ing hooks can be easily
removed and cleaned.
The ingredients
are not mixed or
the bread is not
baked correctly.
Incorrect program
setting
Check the selected menu
and the other settings.
The START/
STOPP button
was touched while
the machine was
working
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 bak-
ing tin and check whether
the drive shafts turn. If this
is not the case contact the
customer service.
The appliance
does not start.
The display
shows “H:HH”.
The appliance is
still hot after the
last baking cycle
Press and hold the
START/STOPP button for
10 seconds until the basic
setting (“1 3:00”) appears
on the display. Remove
the baking tin and leave
the appliance to cool.
Then replace the baking
tin, reset the program and
start again.
Mistakes with the Recipes
Problem Cause Remedy
The bread
rises too fast
Too much yeast, too much flour, 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
d
Wrong flour type or stale flour d
Too much or not enough liquid a/b/g
Not enough sugar a/b

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60
Problem Cause Remedy
The dough
rises too much
and spills over
the baking tin
If the water is too soft the yeast fer-
ments 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/i
No salt at all or too little salt a/b
Too much liquid h
Heavy, lumpy
structure.
Too much flour 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 flour d
The bread is
not baked in
the center
Too much or nor enough liquid a/b/g
Too much humidity h
Recipe with moist ingredients such as
yogurt
g
Open or
coarse struc-
ture or too
many holes
Too much water g
No salt b
High humidity, water too hot h/i
Too much liquid 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 g/i
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 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.
d) Use only fresh and correctly stored ingredients.
e) Reduce the total amount of the ingredients, do not use more
than the specified amount of flour. 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 cut-
ting 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 specific role for the successful bak-
ing 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
immediately. If you wish to set the program phase timing func-
tion, it is advisable to use cold ingredients to avoid that the
yeast starts to rise too early.
• Margarine, butter and milk affect the flavor 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% wholewheat flour and 60% white flour.
• If you wish to add whole grains, leave them to soak overnight.
Reduce the quantity of flour and the liquid (up to 1/5 less).
• Leaven is indispensable with rye flour. It contains milk and
acetobacteria that make the bread lighter and ferment thor-
oughly. 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 meas-
uring 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 NORMAL or VOLLKORN program when baking
leavened bread.
• 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.

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61
• Wheat gluten is a natural additive obtained from wheat pro-
teins. 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 flour.
• 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 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.
2. Adjust Doses
If the doses need to be increased or reduced, make sure that
the proportions 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.Aball can be obtained
by kneading it lightly. This is not the case with heavy dough like
rye wholewheat 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 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 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.
3. 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, 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 measur-
ing cup, which has a graduated scale of 50 to 200 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
20 g of fresh yeast
• Fruit, nuts or cereal ingredients. If you wish to add other ingre-
dients, you can do so in specific programs when hearing the
acoustic signal. If you add the ingredients too early, they will be
crushed during the kneading.
4. Recipes for the Bread Maker Type BBA 5002 CB
The following recipes are for various bread sizes. In some pro-
grams a difference is made in weight. We recommend you to use
Level I (ULTRASCHNELL I) for a bread loaf of approx. 1000g
and Level II (ULTRASCHNELL II) for a bread loaf of approx.
750g.
Caution:
Adjust the recipes to the appropriate weight.
5. Bread Weights and Volumes
• In the following recipes you will find exact indications regard-
ing 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 flour rises more and hence limits need to be
posed.
• Despite the precise weight indications there may be slight
differences. 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.
• If for sweet bread the program SCHNELL or ULTRASCHNELL
is recommended, then you can also bake (only) the smaller
quantity of the respective recipe in SÜSSES BROT program,
which makes the bread more spongy.
6. Baking Results
• The baking result depends on the on-site conditions (soft water
– high humidity – high altitude – consistency of the ingredient
s,
etc.). Therefore, the recipe indications are reference points,
which can be adjusted. If one recipe or another dose 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 program BACKEN.
Classic Bread Recipes
Classic White Bread
Ingredients
Water or milk 300 ml
Margarine/butter 1 1/2 tbs
Salt 1 tsp
Sugar 1 tbs
Flour type 550 540 g
Dry yeast 1 packet
Program “NORMAL”

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62
Nut & Raisin Bread
Ingredients
Water or milk 350 ml
Margarine/butter 1 1/2 tbs
Salt 1 tsp
Sugar 2 tbs
Flour type 405 540 g
Dry yeast 1 packet
Raisins 100 g
Crushed walnuts 3 tbs
Program “NORMAL”
Add raisins and nuts after first buzzer or after first kneading.
Wholewheat Bread
Ingredients
Water 300 ml
Margarine/butter 1 1/2 tbs
Egg 1
Salt 1 tsp
Sugar 2 tsp
Flour type 1050 360 g
Wholewheat flour 180 g
Dry yeast 1 packet
Program “VOLLKORNBROT”
Do not use egg but a little more water if using the timer function.
Buttermilk Bread
Ingredients
Buttermilk 300 ml
Margarine/butter 1 1/2 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 “ULTRASCHNELL”
Seven Seeds Bread
Ingredients
Water 300 ml
Butter/margarine 1 ½ tbs
Salt 1 tsp
Sugar 2 1/2 tbs
Flour type 1150 240 g
Wholewheat flour 240 g
7-seed flakes 60 g
Dry yeast 1 packet
Program “VOLLKORN”
Soak, if using whole seeds.
Sunflower Seed Bread
Ingredients
Water 350 ml
Butter 1 tbs
Flour type 550 540 g
Sunflower seeds 5 tbs
Salt 1 tsp
Sugar 1 tbs
Dry yeast 1 packet
Program “NORMAL”
Tip: You can substitute sunflower 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 1/2 tsp
Sugar 1 1/2 tsp
Flour type 1050 540 g
Dry yeast 1 packet
Program “NORMAL”, “SCHNELL” or “ULTRASCHNELL”
Leaven Bread
Ingredients
Dry leaven 50 g
Water 350 ml
Margarine/butter 1 1/2 tbs
Salt 3 tsp
Sugar 2 tbs
Flour type 1150 180 g
Flour type 1050 360 g
Yeast 1/2 packet
Program “NORMAL”
Caution:
Adjust the recipes to the appropriate weight.

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63
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 3/4 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
minutes. Pierce several times with a fork.
• Spread pizza sauce on the dough and add the desired top-
pings.
• Bake for 20 minutes.
Jam
Jam
Ingredients
Fruit 500 g
Canning sugar “2:1“ 250g
Lemon juice 1 tbs
Program “MARMELADE”
• Cut and pit the fruit before processing.
• The following fruit is especially well suited for these recipes:
strawberries, 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)!
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:………………………………………………………………..BBA5002 CB
Power supply:…………………………………………………………230V, 50Hz
Power consumption:.
……………………………………………………….600W
Protection class:……………………………………………………………………..I
Capacity:……………………………………………………………………….2 liters
(corresponds to approx. 1000 g bread weight)
Net weight:……………………………………………………………………..5.5 kg
Subject to change without prior notice!
This device complies with all current CE directives, such as
electromagnetic compatibility and low voltage directive and is
manufactured according to the latest safety regulations.
Meaning of the “Wheelie Bin” Symbol
Take care of our environment, do not dispose of electrical appli-
cances via the household waste.
Dispose of obsolete or defective electrical appliances via munici-
pal collection 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.

Bomann BBA 5002 CB Owner Manual

Brand:

BOMANN

Category:

Bread making machines

Size:

6 MB

Pages:

74

Language(s):

German, English, Spanish, French, Hungarian, Italian, Dutch

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