Unold Backmeister 8650-8660 GB

Automatischer Brot- und Teigzubereiter
Modell 8650
von 1000 bis 1300 g
Modell 8660
von 1300 bis 1800 g
Impressum:
©
UNOLD AG – D 68766 Hockenheim
Alle Rechte - auch auszugsweise – vorbehalten.
Rezepte: Margret Blum

Gestaltung: UNOLD AG
Bedienungsanleitung 8650/8660, Stand 08/2004
GERÄTEBESCHREIBUNG – DESCRIPTION - BESCHRIJVING
Deutsch English Français Nederlands

1 Deckel, abnehmbar, mit Detachable lid with Couvercle amovible Deksel, afneembaar,
Griff handle avec poignée met deksel
2 Backform Bread pan Moule de cuisson Bakvorm
3 Kneter (2 Stück) Kneading blades Pétrisseur (2 pcs) Kneder (2 stuk)
(2 pcs)
4 Gehäuse Housing with side vents, Habillage avec ventila- Behuizing met zijdel.
mit seitl. Lüftungsschlit- baking compartment, tion, espace de cuisson, ventilatiesleuven, bak-
zen, Backraum, Bedien- control panel and illu- tableau de commande ruimte, bedienings-
feld und beleuchtetem minated display et affichage illuminé panel, display
Display
5 Messlöffel Measuring spoon Cuillère graduée Maatlepel
6 Messbecher Measuring cup Gobelet gradué Maatbeker
7 Hakenspieß zum Ent- Hook to remove the Crochet pour enlever les Haken voor uitnemen
nehmen des Kneters kneading blade pétrisseurs van het knedhaken
(nicht abgebildet) (not shown) (non illustré) (niet abgebeeld)
III
BEDIENFELD – OPERATING PANEL – TABLEAU DE COMMANDE -
BEDIENINGSPANEL
I
II IV
III V
VI
VII
Deutsch English Français Nederlands
! Die Tasten des Bedienfeldes The keys can only be acti- Mettez d’abord l’appareil en De toetsen van het bedie-
lassen sich nur betätigen, vated when the appliance ordre de marche par ningspaneel kunnen alleen
wenn das Gerät zuvor am has been switched on at the l’interrupteur ON/OFF à la worden bediend wanneer het
EIN/AUS-Schalter eingeschal- ON/OFF switch côté droite, après on peut apparaat van tevoren aan de
tet wurde. actionner les touches. AAN/UIT-schake-laar is inge-
schakeld.
I LCD-Display LCD Display Affichage DCL LCD display
zeigt die aktuellen Ein- indicates the actual program indique le déroulement du geeft de instellingen en het
stellungen, den Programmab- status and the time until the programme ainsi que la du- programmaverloop en de tijd-
lauf und die Zeit bis zum end of the selected program rée jusqu’à la fin du pro- sduur tot het program-
Programmende an gramme maeinde aan
II BRÄUNUNG-Taste BROWNING Key Touche CUISSON BRUINING-toets
zur Einstellung der gewünsch- to set the required browning pour régler le degré de bru- voor het instellen van de ge-
ten Bräunung level nissement wenste bruining
III ZEITWAHL-Taste TIME SELECT key Touche SELECTION DE TIJDKEUZE-toets
zur Eingabe der Vorprogram- to enter the preset time TEMPS voor het invoeren van de
mierzeit pour programmer le temps voorgeprogrammeerde tijd
décalé
IV STUFE-TASTE WEIGHT SELECT key Touche DEGRE STAND-toets
zur Einstellung in 2 Gewichts- to changeover the 2 weight pour choisir le poids de pain voor het instellen in
stufen in einigen Programmen level settings in some pro- dans quelques programmes 2 gewichtsstanden
grams
V MENÜ-Taste MENU key Touche MENU MENU-toets
zum Auswählen der Program- to select the programs, see pour sélectioner les pro- voor het kiezen van de pro-
me, siehe Kapitel „Zeitlicher chapter „Time Procedure “ grammes, voir „Déroulement gramma’s, zie „Tijdschema
Ablauf“ des programmes “ van de programma’s“
VI Start/Stopp-Taste START/Stopp key Touche START/STOP START/STOP-toets
zum Starten und Abbrechen to start and to stop the pro- pour démarrer ou arrêter les voor het starten en beëindi-
des Programmablaufs gram programmes gen van het programma
VII EIGENPROGRAMM INDIVIDUAL PROGR. INDIVIDUEL EIGEN PROGRAMMA
mit Taste zur Auswahl des PROGRAMM avec une touche pour choisir met toets voor het kiezen van
Programmabschnitts und Taste with one key to select the le segment de programme à het programmagedeelte en
zur Änderung der Zeitdauer program phase to be changer et une touche pour toets voor het wijzigen van de
des jeweiligen Programmab- amended and one key to ajuster le temps prépro- tijdsduur van het program-
schnitts change the preset time grammé magedeelte
4
OPERATING INSTRUCTIONS
We congratulate you on the purchase of your Breadmaker. The bread dough is prepared with two kneading blades
and is thus more thoroughly kneaded. The appliances works fully automatically and is very easy to handle. With
one’s own programs you can produce large and small quantities of bread with two different sizes. You can read in
the display in which preparation phase the Breadmaker is working.
The Breadmaker offers 9 permanently installed programs and 1 own program that you can individually program
according to your personal requirements.
You can bake with the Breadmaker with a timing delay, that means you are able to pre-program the baking proc-
ess up to 13 hours in advance.
With the appliance you can produce:
- white bread, dark leaven bread, light mixed bread, bread with corn,
- bread out of baking mixtures, or
- bread with baking enzymes and bread for allergy patients,
- cakes in the baking-powder program,
- dough that is treated otherwise,
- jams that are boiled.
TECHNICAL SPECIFICATIONS OF BREADMAKER 8650/8660

Model 8650 Model 8660
Power rating: 700 W - 230 V - 50 Hz 700 W - 230 V - 50 Hz
Dimension: 410 x 220 x 290 mm 410 x 220 x 340 mm
(L/W/H)
Weight: 7,3 kg 7,5 kg
Bread pan: 223 x 127 x 115 mm 223 x 127 x 152 mm
(L/W/H) with Quantanium®-coating with Quantanium®-coating
Volume: 1000 g - 1300 g bread weight 1300 – 1800 g bread weight
Power cord: 100 cm, firmly mounted 100 cm, firmly mounted
Housing: Sheet steel, enamelled Sheet steel, enamelled
Lid: Plastic, with control window Plastic, with control window
Features: • 9 programs in memory
• 1 individual program
• Select key for different bread weights
• Select key for different browning levels
• Time select key for time dealy up top 13 hrs
• Automatic keep-warm stage
• ON/OFF switch
Accessories: 2 small kneading blades 2 small kneading blades
measuring cup and spoon 2 large kneading blades
hook to remove the kneading blades measuring cup and spoon
Instruction booklet with many recipes hook to remove the kneading blades
Instruction booklet with many recipes
Subject to technical modifications.
All rights reserved, even for excerpts.

Recipes: Margret Blum
Design: UNOLD AG
©
UNOLD AG – D 68766 Hockenheim Instruction booklet models 8650/8660,
updated August 2004
5
SAFETY RULES
Please read these instructions carefully and keep them in a safe place.
1. Do not touch hot surfaces. Use oven gloves. The Backmeister is very hot when baking has finished!
2. Never immerse the power supply cable or the breadmaker in water.
3. Ensure that the breadmaker is always supervised by an adult if children are in the vicinity!
4. When the appliance is not being used and before it is cleaned, switch off the appliance at the ON/OFF switch
and disconnect the power supply plug from the mains
5. Do not use the breadmaker if the power supply cable is damaged, in the event of faulty performance or if the
breadmaker itself is damaged. The breadmaker must only be examined and repaired by an authorised repair
workshop. Do not attempt to repair the breadmaker yourself as the guarantee will then become null and void.
6. The use of alien accessories that have not been approved by the manufacturer can damage the breadmaker,
and which must only be used for its intended purpose.
7. Place the breadmaker on a surface in such a manner that it cannot slip, as can happen when
kneading a stiff dough. This must be taken into account with advance programming when the
breadmaker operates unattended. Use a thin rubber mat on a slippery surface so that the danger of
slipping is prevented.
8. The Backmeister must be operated at least 10 cm from other objects. The breadmaker must not be used out-
doors!
9. Ensure that the power supply cable does not come into contact with hot surfaces, nor hang down from the
worktop so that children cannot pull the cable.
10. Never place the breadmaker on a gas or electric hob or alongside a hot baking oven.
11. Utmost care must be taken when moving the breadmaker when it contains hot liquids (jam).
12. Never remove the baking tin during operation.
13. Never fill the baking tin with more than the specified quantities, particularly with white bread. The bread will not
be uniformly baked and the dough will overflow! Please refer to the corresponding instructions.
14. Provide close supervision when testing new recipes.
15. Never switch on the appliance without properly placed bread pan filled with ingredients.
16. Never beat the bread pan on a working top or edge to remove the pan. This may entail damages.
17. Metal foils or other materials must not be inserted into the breadmaker as this can give rise to the risk of a fire
or short circuit.
18. Never cover the breadmaker with a towel or any other material. Heat and steam must be able to escape freely.
A fire can be caused if the breadmaker is covered by, or comes into contact with, combustible material, e.g. cur-
tains.
19. Before a certain type of bread is baked overnight, you should always try out the recipe first to confirm the cor-
rect mixing ratio of the individual ingredients, that the dough is not too stiff or thin, or that the quantity is not
excessive and overflow.
The manufacturer does not accept any liability if the breadmaker is used commercially or in a manner
that does not conform with these operating instructions.
44
BEFORE USING THE BREADMAKER FOR THE FIRST TIME
Please check, if all parts and accessories are complete and faultless. Before using the machine for the first time, re-
move all packing materials ans loose parts from the inside.
Wipe the bread pan of the Backmeister with warm water and a mild detergent and clean the kneading blades.
Wipe the exterior of the appliance with a damp cloth. Do not immerse the appliance into water. Dry all parts thor-
oughly. Place the bread pan into the machine. Put the plug into the receptacle and switch on the appliance. The
breadmaker is now ready for operation and can be programmed.
During the first oepration cycle, steam may be produced. We recommend to make firstly one operation cycle with
inserted idle bread pan (without kneading blades) in the program BAKING POWDER. Afterwards let the appliance
cool down. Now your breadmaker is ready for baking the first berad.
EXPLANATION OF THE CONTROL PANEL

ON/OFF SWITCH
to switch the appliance on or off. This switch is located at the lower right side of the housing. If you don’t use the
appliance, you should always switch it off in order to interrupt the power supply and then take the plug out of the
receptacle.
The programs can only be selected and started when the appliance has been switched on.
STAR
RT/STOP BUTTON
for starting and terminating the program
⇒ With the Start/Stop-Button you can terminate the program in every program step. Keep the button
pressed until a bleep can be heard. The starting position of the initially chosen program is shown in
the display. Should you wish to choose an alternative program, this can be done with the menu but-
ton. Then press the START/STOP button again.
DISPLAY
BASIC SETTING
As soon as the plug is inserted in the socket, the display shows the duration of the last program used. After a longer
period of non.-use this is the programm BASIS 3:30 - (the figures blink). The arrow points to BASIS, SIZE I and
browning MEDIUM. The breadmaker is ready for operation displayed.
During operation the program step can be read from the time-remaining clock as well as from the details on the dis-
play. The details are in English and mean:
PREHEAT = the liquid and the ingredients are being warmed up to the optimum temperature, if neces-
sary (if not necessary, there is not operation in this stage);
KNEAD = is shown when the appliance commences the kneading phase;
ADD = a bleep can also be heard. Ingredients are now to be added;
RISE (1-3) = the various raising phases are shown;
BAKE = baking is being carried out;
COMPLETE = the baking is finished - the bread can now be removed;
KEEP WARM = the baked articles will be kept warm for 1 hour.
TIME SETTING
The program (with the exception of BAKING-POWDER, RAPID; RAPID + DOUGH, RAPID + WHOLEMEAL, and JAM)
can be started with a timing delay. You must add the hours and minutes after which the preparation is to be started
to the time that is automatically applicable for the program and, if appropriate, the 1 hour keep-warm time (following
the baking process).
Example:
It is evening 8:00 p.m. and you wish to have freshly baked white bread at 7:00 in the morning:
The ingredients in the prescribed order are put into the pan, which is then put into the appliance. Care must be
taken that the yeast does not come into contact with liquid. Choose the required program with the MENU button
and enter the required browning with the BROWNING button and the required bread size with the STUFE button.
In this example we choose program 1 = BASIC, STUFE II, MEDIUM that requires 3:30 hours, plus a keep-warm
time of 1 hour (i.e. total time of 4:30 hours), which means that the program must begin at 2:30 a.m. in the night.
The time (in the example, it is 8:00 p.m.) that lies between the programming and your breakfast is 11 hrs. In order
to get fresh warm bread at 7:00 in the morning, you must increase the program duration by means of the timing
button ZEITWAHL to 11 hrs (in steps pf 10 min.). When the display shows the program duration of 11 hrs you can
start the operation by pressing the START/STOP button.
45
The program is then started automatically early enough to have freshly baked bread at 7:00 h in the morning. If you
should not take out the bread immediately, the keeping warm time of 1 hr starts.
For time delayed baking please do not use perishable ingredients such as milk, eggs, fruit, yoghurt or
onions, etc.
MENU
With the Menu button you can call up the individual programs that are described in detail in the table “Timing Proc-
ess”. The programs are used for the following preparations:
Basic for white and mixed bread. This is the most widely used program.
Basic wholemeal for wholemeal bread
Basis dough for making dough
Quick for quick preparation of white and mixed bread
Quick wholemeal for quick preparation of wholemeal bread
Quick dough for quick preparation of dough - e.g. dough for pizza
Jam for boiling jams and marmalades
Baking powder for cakes and biscuits baked with baking powder
Yeast pastries for preparation of sweet yeast dough
Individ. program for individual programming of the program process, see the chapter
“Individual program”
BROWNING
With this button the browning can be set at LIGHT-HELL, MEDIUM-MITTEL or DARK-DUNKEL.
SIZE
This enables the following setting in the various programs acc. to the recommendations in the recipes:
SIZE I = for a small bread weight 750 - 1000 g 1000 - 1300 g
SIZE II = for a larger bread weight 1300 – 1500 g 1500 – 1800 g
INDIVIDUAL PROGRAM
You can activate this program with the button PROGRAM STEP PROGRAMMABSCHNITT and TIME CHANGE
ZEITÄNDERUNG. We refer to the chapter “Jndividual program”, in which the process is described in detail.
THE FUNCTIONS OF THE BREADMAKER

ALARM FUNCTION
The alarm sounds:
whenever the appliance is connected to the mains and is switched on by means of the ON/OFF switch; this
means, that the appliance is ready for operation and can be programmed;
whenever pressing any of the buttons;
during the second kneading process, to warn that seeds, fruit, nuts or other ingredients have now to be added.
after the baking process, the appliance bleeps often during the keep-warm phase to warn you that the programm
has finished.
REPEAT FUNCTION AFTER POWER OUTAGE

Should the electricity supply have been cut off during the operation of the Breadmaker, the appliance will re-start,
on re-instatement of the supply, automatically from the point arrived at when the cut-off occurred as long as the
pause is not longer than 2 minutes.
If the break in the electricity supply last more than 2 minutes and the display shows the basic setting, the Bread-
maker must be re-started. This is only practical if the dough was not further than the kneading phase when the
break occurred. Otherwise the program must be started from the very beginning or can be continued by program-
ming the individual program accordingly.
SAFETY FUNCTIONS
If the temperature in the appliance, due to previous use, is too high (above 40°C) for a newly chosen program, when
an attempt to re-start is made, the display will show HOT and an alarm sound will be heard. Should this occur, re-
move the pan and wait until the appliance has cooled off and is back to the beginning of the originally chosen pro-
gram.
46
THE PROGRAM PROCESS OF THE BREADMAKER
PLACING OF THE BREAD PAN

Hold onto the anti-stick baking pan with two hands and set it exactly in the middle of the base in the baking room.
Carefully push the pan down until it clicks in. Eventually it is necessary to turn the two drawers at the underside until
the pan clicks into place (see page 7).
Fix the two kneaders onto the drive shafts. Eventually it is necessary to turn the kneaders slightly until they click into
place. The top of the driving shaft must project about 2 mm over the opening of the kneader. We recommend prior
to placing the kneaders to fill the holes with heat-resisting margarine (not fat-reduced margarine). This avoids the
dough to stick below the kneaders and facilates to remove the kneaders from the bread.
POURING IN THE INGREDIENTS

The ingredients must be poured into the pan in the order prescribed in the recipe. In case of heavy dough with high
rye or wholemeal portion we recommend to reverse the order of ingredients, i.e. to fill in first the dry yeast and the
flour, and finally the liquid to endure a better kneading result.
SELECTING THE PROGRAM

Select the required program p with the MENU button.
Select the SIZE/STUFE appropriate for the program.
Select the required BROWNING/BRÄUNUNG.
You can set a delay with the TIMING BUTTON/ZEITWAHL.
Press the START/STOP button.
MIXING AND KNEADING DOUGH

The Breadmaker mixes and kneads the dough automatically as long as necessary to reach the proper consistency.
PAUSE
After each kneading process there is a pause to allow the liquid to slowly penetrate the yeast and the flour.
DOUGH RAISING
After each kneading phase the Breadmaker produces the optimal temperature for the raising of the dough.
BAKING
The bread baking automatic regulates the baking temperature and the timing automatically.
KEEPING WARM
When the baking is over, a peep sound can be heard several times to indicate that the bread or food can be re-
moved. At the same time a keep-warm time of 1 hour begins.
END OF THE PROGRAM PROCESS

After the end of the program process, take out the pan with the help of hand-cloths and leave for about 30-30 min-
utes. Then remove the bread carefully from the pan. Please do not knock the pan against the table, as this might
damage the pan. If the bread does not immediately fall onto the cooling wire, waggle the kneading drive from below
until the bread falls out. If the kneader is stuck in the bread, use the hooked skewer. Push it on the underside of the
still-warm bread in the (almost) round opening of the kneader and fold it on the bottom edge of the kneader, ideally
at the point where the kneader blade is. Then pull the kneader up with the hooked skewer. You can then see exactly
where the blade is in the bread.
47
TIMING PROCESS OF THE PROGRAMS
KONFITÜRE
SCHNELL +
SCHNELL +
BACK-PUIL
VOLLKORN
VOLLKORN
SCHNELL
KUCHEN
BASIS +
BASIS
BASIS
HEFE-
TEIG
TEIG
VER
+
POWDER
RAPID +
BASIS +
WHOLE-
RAPID+
BAKING
DOUGH
DOUGH
WHOLE
RAPID
BASIC
BASIC
MEAL
MEAL
CAKE
JAM
+
Choice of I II I II - I II
bread size
Timing switch
• • • • • • •
Choice of
browning
• • • •
Adding of ingre-
dients – signal dur-
• • • • • • • • • • •
ing 2nd kneading
Display shows ADD
Total time 3:20 3:30 3:30 3:40 1:50 1:58 2:08 0:45 1:20 2:00 3:09 3:20
in hours
Times in Minutes: Pre-
Pre-heat. Motor not 17 20 37 40 22 5 5 9 heat 11 22
working - heat 15
on/off (5/25 s)
Slow
stirring left 3 3 3 3 3 3 3 3 3 3
1st kneading 2 2 2 2 2 2 2 2 2 2
right
2nd kneading Stir- Stir-
changing ring ring
right/ left 13 13 13 13 16 20 20 16 + 13 13
Heating on/ off Boiling 16
(5s/25s) 45 8
1st raising 45 45 45 45
Heating on/ off 45 45
Dough smooth 1 1 1 1 1 1
2nd raising 45 15
Heating on/ off 18 18 18 18 without 7 7 without 18 18
heat heat
Dough smooth 1 1 1 1 1 1 1 1
3rd raising 22
Heating on/ off 45 45 35 35 without 25 35 39 39
heat
Baking 55 62 55 62 55 55 80 56 56
End of the pro- Pause

gramming process
Keep-warm with- with-
Heating on/ off 60 60 60 60 60 60 out out 60 60
20s/10s at 85°C heat heat
20 16
The handling of the individual program is described in the following chapter “Individual program”.
48
INDIVIDUAL PROGRAM
This new generation BACKING MASTER has available several programs that include a program called INDIVIDUAL
PROGRAM because you can program it yourself.
You can include some of the pre-programmed parts of the basic works setting as well as being able to change the
timings of individual program phases or even leaving out various program processes. This gives you the possibility of
individually making your bread or even preparing dough.
Initially for the basic setting of INDIVIDUAL PROGRAM we offer the following information :
INDIVIDUAL PROGRAM Carry out as follows:
The program offers the following options Select EIGENPROGRAMM/Individual program
Select browning degreeg yes with the menu button.
Acoustic signal for adding yes Chose the appropriate sector with the program
ingredients (in the kneading sector button PROGRAMMABSCHNITT. The dis-
phase) play shows the first program phase PREHEAT and
Time delay yes the preset time for this phase (0:22 min.).
Sizes I and II no You may now adjust the preset time ny pressing
the time change button ZEITÄNDERUNG within
The manufacturer’s pre-set program corresponds to the the limits shown in the schedule, i.e. 30 min for
program “Yeast cakes”. The duration of the respective this phase. If you want to shorten the time, con-
program phases can be adjusted within the limits listed tinue to press the key after reaching 30 min., it will
below: restart at 0 and you set for example 10 minutes.
The setting options are listed in the schedule on
Total time 3:50 the left side. If you want to cancel a certain pro-
in hours gram phase, press the button ZEITÄNDERUNG,
Pre-heat - heating on/off until the display shows OFF.
Preset time 0:22
Then confirm the adjustment by pressing the pro-
presetting from / to 0-30 minutes
gram sector button PROGRAMMABSCHNITT
Kneading once.
Preset time 0:18
presetting from / to 0-30 minutes Press the program sector button PROGRAMM-
1st raising ABSCHNITT again to move to the next program
Preset time 0:45 sector for which the programmed time will be dis-
presetting from / to 0-120 minutes played.
(2:00 hours) When the times in the table of the appropriate
2nd raising program sector are exceeded by pressing the time
Preset time 1:25 change button ZEITÄNDERUNG, OFF appears in
presetting from / to 0-120 minutes the display; this will cause this sector to be ignored
(2:00 hours) in the program process.
3rd raising OFF Whenever you make any changes, each program
Preset time 0-120 minutes sector, even if no changes are made, must be con-
presetting from / to (2:00 hours) firmed by pressing the program sector button
Baking PROGRAMMABSCHNITT.
Preset time 1:00 After having adjusted resp. confirmed all program
presetting from / to 0-60 minutes phases, the display shows again the first phase
(1:00 hour) PREHEAT.
Keep-warm
Now leave the program setting by pressing the
Preset time 60
START/STOP button once. The display now
presetting from / to OFF or 1:00 hr
shows the total preset time for the indivdual pro-
gram.
Press the START/STOP button again to start the
program.
On the next page you will find two exampes for working with the individual program:
49
The following recipe is provided for the preset indi-
vidual program without any amendments.
Stollen with white cheese
Mod. Mod. Crunchy white bread
8650 8660 Mod. Mod.
Weight approx 700 g 1400 g 8650 8660
Eggs 1 2 Weight approx. 680 g 900 g
White cheese 20% 125 g 250 g Water 250 ml 280 ml
Rum 2 ½ tblsp 5 tblsp Flour type 1050 500 g 675 g
Butter 20 g 30 g
Bitter almond oil 2 drops 4 drops Salt 1 tsp 1½ tsp
Juice and peels of ½ lemon 1 lemon Dry yeast ¾ bag 1 bad
Melted butter 90 g 180 g Individual program: basic setting
flour type 405 250 g 500 g
Sultanas 60 g 125 g The program corresponds to the basic settings of the
Almonds, grated 60 g 125 g individual program. If there should be any amend-
Hazelnuts, grated 60 g 125 g ments memorized from previous operations, first re-
store the basic settings as described on the previous
Candied lemon peel 20 g 40 g
page. The display must show a total program duration
Bakin powder ¾ bag. 1½ bag
of 3:50 hrs.
Salt 2 pinches 3 pinches
Vanilla sugar ½ bag 1 bag
Sugar 100 g 200g
Individual program: Knead = 20 minutes
Proceed as follows:
Adjust the program phases as described above
• PREHEAT; OFF
• KNEAD: 20
• RISE I - Rise III: OFF
• BAKE: OFF
• KEEP WARM : OFF
After kneading remove the dough from the bread-
maker and form a cake (a stolen is a German speciality
formed like a bread). Bake in the oven at 180°C for
approx 60 minutes.
CLEANING AND MAINTENANCE

Before the Backmeister is used for the first time, wash the baking container and kneader with warm water and a
mild washing-up liquid. All parts must be dried thoroughly before mounting them.
Always switch off the appliance and remove the plug from the mains before cleaning it. Always allow the
breadmaker to cool down before it is cleaned and stored. It takes approximately 30 min. for the breadmaker to cool
down before it can be used again
Remove all ingredients and crumbs from the lid, case and baking chamber with a moist cloth. Never immerse the
breadmaker in water and never fill the baking chamber with water. The lid can be removed for easy clean-
ing; simply open the lid to an angle of 40° and then withdraw.
Wipe the baking tin with a moist cloth. The inside of the tin can be rinsed with warm water and a washing-up liquid.
Do not soak the tin in water for prolonged periods. Do not use any sharp or abrasive detergents.
Both the kneader and driving shaft should be cleaned immediately after use. The kneader may be difficult to remove
if it remains in the baking tin. In such an event fill the container with warm water and allow it to soak for approx. 30
minutes. The kneader can then be easily removed for cleaning.
The bread pans is equipped with a high quality QUANTANIUM® non-stick coating. Never use metal objects or
scourers to clean the surface of the non-stick container. It is normal for the colour of the non-stick surface to change
in the course of time. This does not influence the non-stick function.
Condensation from the steam accumulates between the inside and outside lid during baking and flows off the lid
when baking has been completed. This is normal. Any discolouration of the lid is of no consequence, but it can be
removed with an appropriate cleaner.
Before the breadmaker is packed away for storage ensure that it has completely cooled down, is clean and dry, and
that the lid is closed.
50
ANSWERS TO QUERIES ON THE APPLIANCE AND HANDLING
The bread sticks in the pan after baking
Allow the bread to cool off for approx. 20-30 min., then turn the pan cautiously without pushing it on the table. If
necessary, slightly waggle the blades (kneader connections). Before baking is commenced, rub a little oil on the
kneaders. Before placing the kneaders into the bread pan, fill the holes in the kneaders with heat resisting mar-
garine to avoid dough from sticking at the underside.
How can the holes iin
n the bread from the kneader be avoided?
Before the last raising phase, you can remove the kneader with floured fingers (see the timing of the program
process on the display. Should you not wish to do that, after baking use the hooked skewer. If care is taken, lar-
ger holes are avoidable.
The dough fllo
ows over the bread pan.
This may occur, when wheat flour is used, which rises more due to the higher gluten portion.
Remedy: reduce the flour quantity and adapt the other ingredients. The baked bread will have a great
volume;
Add 1 tbsp of melted margarine on top of the flour;
select a shorter program, for example the program RAPID/SCHNELL.
The bread rises, but sinks in the baking phase
a) if a “V” form channel appears in the bread flour gluten is missing, that means that the flour contains too little
protein (occurs in rainy summers) or the flour is damp. In this case we recommend:
Select the program RAPID/SCHNELL.
Add to the flour 1 tbsp wheat gluten for every 500 g of flour.
b) if the bread sinks like a funnel in the middle then it could be that:
the water temperature was too high;
to much water was used;
flour gluten is missing.
When can the Breadmaker lid be opened during the baking process?
Basically it is always possible when the kneading takes place. During this time, one can add small amounts of
flour or liquid. If the bread has to have a particular appearance after baking, take the following steps: before the
last raising, carefully and shortly open the lid (see the program process table), make a cut in the crust with a
sharp pre-warmed knife, spread seeds or flakes on the surface or spread a potato-flour and water mixture on the
crust so that it shines after baking. This is the last phase in which the BREADMAKER lid can be opened, otherwise
the bread will sink.
The bread crust is not brown enough.
Mix 1 egg yolk with 1 tsp of sweet cream and brush the dough top after the last kneading cycle.
What do the type fiig
gures mean with flour?
The lower the figure the less roughage is contained in the flour and the lighter it is and the more it rises because
it contains a higher proportion of gluten. Please find below a schedule with the different types for Germany, Aus-
tria, and Switzerland as well as some explanations.
Description German Austrian Swiss
Type No. Type No. Type No.
Wheat flour very fine, white, e.g. for cake 405 480 400
plain white flour for bread 550 780 550
medium flour 1050 1600 1100
dark wheat flour 1600 1700 1900
Rye flour very fine 815 500 720
fine 997 960 1100
medium 1150 960 1100
wholemeal, rough 1740 2500 1900
What iis
s flour gluten?
The higher the type figure, the less gluten is in the flour and the less the dough rises. The highest gluten portion
is found in flour of the German type 550.
What iis
s wholemeal flour?
Wholemeal flour can be made from all sorts of grain, even wheat. The designation whole meal means that the
flour is ground from the whole grain and thus has more roughage. Therefore wheat wholemeal flour is somewhat
darker. Wholemeal bread is not necessarily darker as is often assumed.
51
What has to be noted when using rye flour?
Rye flour does not contain any binding substances, thus pure rye bread does not rise very much. To make it edi-
ble, a RYE WHOLEMEAL BREAD must be made with leaven dough. The dough will only rise when at least ¼ of
the total flour quantity is replaced by type 550 flour.
Which different flours can be used?
a) Corn, rice, potato flour can be used in particular for allergy patients or persons suffering from sprue or
celiaca. See the recipes in the respective chapter.
b) Spelt flour ist very expensive, but free of chemical residues as spelt grows only on poor grounds. Spelt flour
is ideal for allergy patients. All recipes for flour type 405, 550, 1050 can be prepared as well with spelt flour.
c) Hard wheat flour (durum) is ideal for French baguette due to its consistency.
How can fresh bread be made more edible?
If a boiled purée is put with the flour and kneaded in the fresh bread is more edible.
In what proportion can one use raising substances?
It can be bought in various quantities, so one must observe the manufacturer’s details on the packing and the
quantity set in relation to the amount of flour used, with both yeast and leaven dough.
The bread tastes of yeast:
a) if sugar is used, leave it out but the bread will not be so brown.
b) add to the water a quantity of spirits vinegar, for a small loaf = 1½ tbsp - for a large loaf 2 tbsp
c) replace the water with buttermilk or kefir, this will improve the freshness of the bread.
TECHNICAL DEFAULTS OF THE BREADMAKER

Default Cause Remedy
Smoke coming out of the Ingredients sticking to baking chamber Switch off the machine, disconnect the
baking chamber or vents or on the outside of the baking tin mains plug; wait until cooled down, then
clean the baking chamber and tin. Before
using the breadmaker for the first time,
make one baking cycle with inserted bread
pan, but without ingredients in the program
BACKPULVER to remove eventual residues.
Bread has partly collapsed Bread remained too long in tin after be- Remove bread latest after end of keep-
and is moist at the bottom ing kept warm warm function, to allow the steam to es-
cape.
Bread cannot be easily re- The loaf is sticking to the kneading kni- Before baking the next bread, clean knead-
moved from the tin. fe. ing knife and shaft after If necessary fill the
tin with warm water and soak for 30 min.
The kneader can then be easily removed.
Ingredients have not been Incorrect program Check selected menu; set another program.
properly mixed or the
bread has not been prop- START/STOP key was touched while Discard ingredients and start anew
erly baked. breadmaker was operating.
Lid has been opened too long or too of-
Only open the lid very shortly to add ingre-
ten. dients after the signal in the phased KNEAD
or RISE 2. Do not open in a later phase.
Long power outage during operation. Throw away the ingredients and restart
from the beginning, or continue the process
in the individual program.
The rotation of the kneaders is blocked. Check, if the kneaders are blocked by seeds
or other ingredients. Remove the bread pan
and check, if the catch at the underside ro-
tates. The shaft must project about 2 mm
on top of the kneaders.
If none of these options help, contact our
after-sales service.
Baking pan springs up dur- The side springs on the base in the inner Open the appliance lid which will interrupt
ing the kneading process housing have lost their strength. the program. Take out the pan and pull up
the springs a little. Replace the pan and
close the lid. The appliance will carry on
working.
The dough is too thick, the kneading Open the lid. Add liquid to the dough and
hooks are blocked and push up the pan. close the lid again.
52
DEFAULTS TO HANDLING OR RECIPE MISTAKES
Mistake Cause Remedy
Bread rises too much. Too much yeast, too much flour a/b
not enough salt, or a combination of these causes
Bread does not rise or No or insufficient yeast a/b
only insufficiently Old yeast. e
Liquid too hot c
Yeast came into contact with liquid d
Wrong or old flour. e
Too much or insufficient liquid. a/b/g
Not enough sugar a/b
Dough rises and flows Very soft water so that yeast fermentation is stronger. f/k
over the baking tin. Too much milk has influenced yeast fermentation c
Bread has collapsed. Bread volume larger than the tin causing it to collapse a/f
Too early or too fast yeast fermentation due to warm water, warm bak-
ing chamber or high humidity level. c/h/i
Bread is dented after bak- Not enough gluten in the flour. l
ing. Too much liquid a/b/h
Stiff lumpy, texture Too much flour or insufficient liquid a/b/g
Not enough yeast or sugar a/b
Too much fruit, wholemeal or other ingredients. b
Old or poor quality flour e
Not baked in the centre. Too much or insufficient liquid. a/b/g
High amount of moisture. h
Recipe with moist ingredients, e.g. yoghurt. g
Open, coarse texture or Too much water. g
full of holes. No salt. b
High amount of moisture; water was too warm. h/i
Liquid was too hot. c
Mushroom-like surface Bread volume larger than the tin a/f
that has not been properly Too much flour, particularly with white bread. f
baked Too much yeast or insufficient salt. a/b
Too much sugar a/b
Sweet ingredients in addition to the sugar. b
Unevenly sliced or lumpy Bread has not cooled down sufficiently. j
bread. Flour was not properly kneaded in at the sides g/l
a) Measure the ingredients correctly.

b) Match the quantity of ingredients accordingly and check whether an ingredient has been forgotten.
c) Use another liquid or allow it too cool down to room temperature.
d) Add the ingredients in the sequence listed in the recipe. Produce a small hole in the centre and immediately
add the crumbled or dried yeast. Avoid direct contact between yeast and liquid.
e) Only use fresh and properly stored ingredients.
f) Reduce the overall quantity; do not use more that the specified quantity of flour. Reduce all ingredients by
one third.
g) Correct the amount of liquid. If moist ingredients are used then the amount of liquid must be reduced.
h) Use 1-2 tablespoons less during wet weather.
i) Do not use the timing program in hot weather. Use cold liquids. Use the program SCHNELL or ULTRA-
SCHNELL to shorten the rising phases.
j) Immediately remove the bread from the tin after baking and allow it to cool down on a grid for at least
15 minutes before it is cut.
k) Diminish the yeast or all ingredients by one quarter of the specified amount.
l) Do not grease the bread pan.
m) Add one tablespoon of wheat gluten to the dough.
53
COMMENTS ON BAKING
1. INGREDIENTS
As each ingredient has a particular role in the success of bread-making, the measuring is important as the correct
order of adding ingredients.
The important ingredients, such as liquid, flour, salt, sugar and yeast (both dry and fresh yeast can be used) af-
fect the successful results in the preparation of bread and dough. Therefore always use the appropriate quantities in
the correct proportions to one another.
Use lukewarm ingredients if you are immediately starting to bake. If the TIME program is to be used, the ingredients
must be cold so that the yeast does not ferment too soon.
Margarine, butter and milk only affect the taste of the bread.
Sugar can be reduced by 20% so that the crust will be lighter and thinner without otherwise affecting the baking re-
sults. Should you prefer a softer and lighter crust, you can replace the sugar with honey.
Gluten, that is formed through kneading, provides the structure of the bread. The ideal flour mixture contains 40%
wholemeal flour and 60% white flour.
Should you wish to add whole grains, soften them up overnight. Appropriately reduce the quantity of flour and liquid
(up to 1/5 less).
Leaven is indispensable in the making of rye flour bread. It contains milk and vinegar acid bacteria that cause the
bread to be light and slightly sour. Making it up oneself takes up quite some time. Therefore we use in the following
recipes concentrated leaven-dough powder which comes in packs of 15 g (for 1 kg of flour). The quantities in
the recipes (½ - ¾ - 1 bag) must be followed to cut down on bread crumbing.
If leaven-dough powder is used in other concentrations, (packs of 100 g for 1 kg flour), 1 kg of flour must be re-
duced by 80 g or as appropriate to suit the recipe.
Liquid leaven dough, available packed in bags, can also be used well. As far as quantities are concerned adjust to
the details on the packing. Fill the leaven dough into a measuring jug and add the appropriate quantity of liquid men-
tioned in the recipe.
Wheat leaven dough, that can also be bought dried, improves the dough quality, the freshness and the taste. It is
milder than rye leaven dough.
Bake leaven bread in the BASIS or the VOLLKORN programs, so that it rises and bakes properly.
Wheat bran should be added to the dough when a particularly roughage-full and light bread is required. Use 1 tbsp
for 500 g of flour and raise the quantity of liquid by ½ tbsp.
Wheat gluten is a natural helper out of grain protein. It makes the bread lighter, gives a better volume, sinks less
often and is more wholesome. This is particularly the case with wholemeal breads and pastries and those made from
self-ground flour.
Colour malt, which we use in several recipes, is a dark-roasted barley malt. It is used to obtain a darker crumb and
crust (such as black bread). A rye malt is also available and is not so dark. Such malts are available in whole food
shops.
Bread seasoning can be added to all mixed breads. The quantity used depends on the taste and the information of
the manufacturer.
Pure lecithin powder is a natural a natural emulsion that raises the baking volume, makes the crumb tender and
softer and prolongs the freshness.
All the above boldly-printed baking substances and ingredients are available in whole food, health food
shops and the health food departments of grocery stores or from flour mills.
2. ADJUSTING THE INGREDIENTS

In cases where certain ingredients are increased or reduced, ensure that the proportions in the original recipe are
maintained. In order to achieve a perfect result, take note of the following basic rules on adjusting the ingredients:
Liquid/flour: The dough must be soft (not too soft), slightly sticky and not stringy. Light dough is in a ball, whereas
with heavier dough, such as rye wholemeal or other wholemeal breads, this is not the case. Check the dough 5 min-
utes after the first kneading. Should it be too moist, add more flour until the correct consistency is achieved. If the
dough is too dry, knead in spoonful by spoonful of water.
Replacing liquids: Should you replace ingredients in the recipes which contain liquid (such as cream-cheese, yoghurt,
etc.), the appropriate liquid quantities must be adjusted accordingly. When using eggs, break then into the measur-
ing jug and fill up with liquid to the required level.
If you live high up (above 2,500 ft.), the dough rises more quickly. In such regions the amount of yeast can be re-
duced by ¼ to ½ TS, to avoid excessive rising. The same is the case in regions where soft water is present.
54
3. ADDING AND MEASURING THE INGREDIENTS AND QUANTITIES
Always first add the liquid and then the yeast. Only in case of very heavy dough such as rye bread, we recommend
to fill in first the flour and the dry yeast and to pour the liquid on top to ensure proper kneading. However, if this is
combined with the TIME function, make sure, that any contact between yeast and liquid is avoided until the program
starts.
In order to prevent the yeast from fermenting too soon (in particular using the time delay), contact between the
yeast and the liquid must be avoided.
Always use the same units in measuring, which means that with the indication of tablespoon and teaspoons either
use the measuring spoon supplied with baking automatic or spoons which are normally used in the household.
Weighing in grams is preferable due to their accuracy. The supplied measuring jug can be used for millilitres meas-
urements.
Abbreviations in the recipes mean:
tbsp = level tablespoon (or measuring spoon large)
tsp. = level tea spoon (or measuring spoon small)
g = grams
ml = millilitres
bag = package dry yeast of 7 g content for 500 g flour – corresponds to 20 g fresh yeast
Adding of fruit, nuts or seeds

If you should wish to include further ingredients, this can be done in all programs (except jams) as soon as the signal
sound is heard. If the ingredients are added too early, they can be ground up by the kneader.
Quantiitties of the recipes
The following recipes show mostly different quantities, i.e. for stage I and II of both models. Model 8660 is supplied
with two sets of different kneading blades, the smaller ones are for small bread in stage I, the larger ones for large
bread in stage II.
Should there be no sizes mentioned in the recipes because they do not exist in the prescribed program, then the
small and also the large quantities will be successful for the appropriate type in the mentioned program. The pro-
grams without size selection are programd appropriately.
4. BREAD WEIGHTS AND VOLUMES

In the following recipes you will find apprimate: You will establish that the weights for pure white bread are less than
those for wholemeal bread. This is because white flour rises more and therefore is somewhat limited.
In spite of these exact weight details, certain differences may occur. The actual bread weight is very much depend-
ant on the humidity in the air on preparation.
All breads that have a high proportion of wheat will achieve a greater volume and in the highest weight class will rise
above the pan edge after the last raising. Nevertheless, they do not overflow. The bread bulging over the pan edge
will be somewhat lighter browned as the bread in the pan.
It is recommended that the FAST program is used for sweet breads, then the lesser quantities (only these) can be
baked with the prescribed recipe also in the HEFEKUCHEN program; thus the bread will be lighter. Select the yeast
pastries program and then the Size I.
5. BAKING RESULTS
The baking results are in particular dependant upon the local situation (soft water, high humidity, great heights state
of the ingredients, etc.). For this reason, the figures in the recipes are only clues and have to be adapted accordingly
If one or other recipe is not successful, do not give up, moreover try to find out the cause and try again, for example
with alternative quantity proportions.
Before you bake a bread overnight with the timer delay, we recommend that you make a trial bread so that, in cer-
tain circumstances, the recipe can be altered.
55
RECIPES FROM THE UNOLD BREADMAKER KITCHEN
General
All recipes are based on products available on the German market, in particular on German four types. You will find a
short description of the used flour types on page 51. The recipes for ready to make mixtures and the recipes for per-
sons suffering from an allergy are not completely included, as these recipes are based on special products available
on the German market. The manufacturer cannot assume any guarantee for unknown products which are sold in
other countries. Therefore you should take your usual recipes and modify them with regard to the maximum quan-
tities. You may also use ready-to-bake mixtures for bread. Please follow the instructions on the products.
CLASSICAL BREAD RECIPES

Classical Whitebread
Stufe I Step II Step I Step II
Ingredients for a bread weight of 740 g 1080 g 1080 g 1580 g
Water 350 ml 500 ml 500 ml 700 ml
Salt 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Sugar 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Semolina gris 150 g 200 g 200 g 300 g
Flour type 550 350 g 500 g 500g 700 g
Yeast bag = 7g dry / 20g fresh ¾ bag =5/15g 1 bag =7/20g 1 bag 1 ½ bag
Program: SCHNELL (Rapid) + VOLLKORN (wholemeal)
Country bread
Step I Step II Step I Step II
Ingredients for a bread weight of 750g 950 g 950 g 1500 g
Milk 275 ml 350 ml 350 ml 550 ml
Margarine/butter 25 g 30 g 30 g 50 g
Flour 1050 tip 650 500 g 650 g 650 g 1000 g
Dry yeast ¾ bag 1 bag 1 bag 1 ½ bag
Program: BASIS
French white bread

Water 375 ml 550 ml 550 ml 750 ml
Vegetable oil 1 tblsp 1 ½ tsp 1 ½ tsp 2 tblsp
Flour type 405 525 g 700 g 700 g 1050 g
Wheat flour 75 g 100 g 100 g 150 g
Program: SCHNELL (Rapid)
Italian white bread

Water 375 ml 570 ml 570 ml 750 ml
Vegetable oil 1 tblsp 1 ½ tblsp 1 ½ tblsp 2 tblsp
Flour type 550 475 g 650 g 650 g 950 g
Corn semolina 100 g 150 g 150 g 200 g
56
Sultana bread
TIP: Add sultanas or dried fruits after the beep at Model 8650 Model 8660
the 2nd kneading. Step I Step I
Water 275 g 350 ml 350 ml 550 ml
Salt ½ tsp ¾ tsp ¾ tsp 1 tsp
Honey 1 tblsp 2 tblsp 2 tblsp 3 tblsp
Flour type 405 500 g 650 g 650 g 1000 g
Cinnamon ¾ tsp 1 tsp 1 tsp 1 ½ tsp
Sultanas (or dried fruits) 75 g 100 g 100 g 150 g
Program: SCHNELL (Rapid) or HEFEKUCHEN (Yeast cake).
Attention! In the program Hefekuchen (Yeast cake)the bread will become lighter, therefore never
use more than the quantities of Step 1.
Sweet bread
Fresh milk 275 ml 400 ml 400 ml 550 ml
Eggs 2 4 4 5
Honey 2 tblsp 3 tblsp 3 tblsp 4 tblsp
Flour type 550 500 g 700 g 700 g 1000 g
Program: SCHNELL (Rapid) or HEFEKUCHEN (Yeast cake)
Attention! In the program Hefekuchen (Yeast cake)the bread will become lighter, therefore never
Poppy seed bread

TIP: Before baking open the machine, brush the dough Model 8650 Model 8660
with water and sprinkle it with some poppy seed. Step I Step II Step I Step II
Water 375 ml 570 ml 570 ml 750 ml
Wheat flour type 550 500 g 670 g 670 g 1000 g
Poppy seed, whole or grinded 50 g 75 g 75 g 100 g
Butter 15 g 20 g 20 g 30 g
Nutmeg grated 1 pinch 2 pinches 2 pinches 3 pinches
Parmesan cheese grated 1 tblsp 1 ½ tblsp 1 ½ tblsp 2 tblsp
Attention! In the program Hefekuchen (Yeast cake) the bread will become lighter, therefore never
Buttermilk bread
Butter milk 375 ml 550 ml 550 ml 750 ml
Flour type 1050 500 g 760 g 760 g 1000 g
Program: BASIS
57
Leaven bread
* Dry leaven is a concentrate sold in bags of 15 g. Model 8650 Model 8660
Dry leaven * ½ bag ¾ bag ¾ bag 1 bag
Water 350 ml 450 ml 450 ml 700 ml
Bread spices ½ tsp ¾ tsp ¾ tsp 1 tsp
Rye flour 250 g 340 g 340 g 500 g
Flour Typ 1050 250 g 340 g 340 g 500 g
Dry yeast 1 bag 1 ½ bag 1 ½ bag 2 bags
Program: BASIS
Land bread
TIP: Add the spice in whole or grated. Before baking Model 8650 Model 8660
open the machine, brush the dough with water and Step I Step II Step I Step II
sprinkle with oatmeal or millet flakes.
Water 350 ml 450 ml 450 ml 700 ml
Rye flour 170 g 220 g 220 g 340 g
Wholemeal flour 170 g 220 g 220 g 340 g
Spelt flour 170 g 220 g 220 g 340 g
Beet syrup 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Pimento seeds ¼ tsp ½ tsp ½ tsp ¾ tsp
Coriander ¼ tsp ½ tsp ½ tsp ¾ tsp
Nutmeg grated 1 pinch 2 pinches 2 pinches 3 pinches
Dry leaven ½ bag ¾ bag ¾ bag 1 bag
Program: BASIS
Potato bread
Water or milk 300 ml 400 ml 400 ml 600 ml
Margarine or butter 25 g 30 g 30 g 50 g
Egg 1 1 1 2
Mashed cooked potatoes 150 g 200 g 200 g 300 g
Flour type 1050 tip 650 630 g 780 g 780 g 1200 g
Dry yeast 1 bag 1 ½ bag 1 ½ bag 2 bag
58
WHOLEMEAL BREAD
Pure wholemeal bread
Water 350 ml 550 ml 550 ml 700 ml
Vegetable oil 1 tblsp 1 ½ tblsp 1 ½ tblsp 2 tblsp
Honey ¾ tsp 1 tsp 1 tsp 1 ½ tsp
Beet syrup ¾ tsp 1 tsp 1 tsp 1 ½ tsp
Vital wheat gluten ¾ tblsp 1 tblsp 1 tblsp 2 tblsp
Program: BASIS+VOLLKORN (wholemeal) bread
100% wholemeal bread

Water 350 ml 500 ml 500 ml 700 ml
Salt 1 tsp 1 ½ tsp 1 ½ tsp 1 tblsp
Honey 1 tsp 2 tsp 2 tsp 1 tblsp
Dry yeast bag = 7g dried / 20g fresh ¾ bag 5/15g 1 bag =7/20g 1 bag 2 bag
Spelt bread
TIP: Before the last leavening open the machine, brush Model 8650 Model 8660
the dough with warm water and sprinkle some spelt or Step I Step II Step I Step II
oatmeal flakes over the dough
Spelt wholemeal flour 230 g 280 g 280 g 460 g
Rye wholemeal four 180 g 230 g 230 g 360 g
Spelt wholemeal, rough 180 g 180 g 180 g 360 g
Sunflower seeds 75 g 100 g 100 g 150 g
Dry leaven ¾ bag 1 bag 1 bag 1 ½ bag
Wheat bran bread

Water 350 ml 570 ml 570 ml 700 ml
Wheat bran 75 g 100 g 100 g 150 g
Wheat sprouts 50 g 70 g 70 g 100 g
Vinegar 1 tblsp 1 ½ tblsp 1 ½ tblsp 2 tblsp
Program: BASIS+VOLLKORN (wholemeal)
59
Seven grain bread
*When using whole grains, soak it overnight and use the Model 8650 Model 8660
soaking water to prepare the dough. Step I Step II Step I Step II
Water 350 ml 500 ml 500 ml 700 ml
Vinegar 1 tblsp 1 ½ tblsp 1 ½ tblsp 2 tblsp
Wholemeal flour 375 g 550 g 550g 750 g
7-grain flakes * 150 g 200 g 200 g 300 g
Maple bread
Water 350 ml 500 ml 500 ml 700 ml
Maple syrup 1 ½ tblsp 2 tblsp 2 tblsp 3 tblsp
Flour type 1050 540 g 760 g 760 g 1080 g
Dry yeast ¾ bag 1 bag 1 bag 2 bag
Program: BASIS
Yoghurt wholemeal bread

Yoghurt 150 g 200 g 200 g 300 g
Vinegar ¾ tblsp 1 tblsp 1 tblsp 2 tblsp
Dark bread
TIP: When using the larger quantity (Model 8660/Step Model 8650 Model 8660
II) remove the flour from the sides of the container after Step I Step II Step I Step II
the first 10 minutes by means of a rubber scraper.
Water 400 ml 450 ml 450 ml 800 ml
Rye wholemeal coarse 180 g 180 g 180 g 360 g
Rye wholemeal flour 180 g 180 g 180 g 360 g
Malt (from roasted barley malt – for a dark crust) 10 g 15 g 15 g 20 g
Sunflower seeds 75 g 100 g 100 g 150 g
Dark beet syrup ¾ tblsp 1 tblsp 1tblsp 1 ½ tblsp
Dry yeast ¾ bag 1 bag 1 bag 2 bag
60
DELICACIES FROM THE BAKERY
French Honey Bread
Step I Step I
Water 325 ml 450 ml 450 ml 650 ml
Olive oil 1 tblsp 1 ½ tblsp 1 ½ tblsp 2 tblsp
Honey ½ tblsp ¾ tblsp ¾ tblsp 1 tblsp
Flour type 405 450 g 600 g 600 g 900 g
Durum flour 75 g 100 g 100 g 150 g
Attention! In the program Hefekuchen (Yeast cake)the bread will become lighter, therefore
never use more than the quantities of Step 1.
Egg bread
TIP: Model 8650 Model 8660
Bake immediately and do not conserve. Step I Step II Step I Step II
Eggs, fill up with water or milk to be totally 2, 275 ml 4, 400 ml 4, 400 ml 5, 550 ml
Flour type 550 500 g 700 g 700 g 1000 g
Yeast ¾ bag 1 bag 1 bag 1 ½ bag
Program: BASIS
Carrot bread
* You may also press carrot juice first and use the Model 8650 Model 8660
remaining carrot. Step I Step II Step I Step II
Water 275 ml 350 ml 350 ml 550 ml
Butter 25 g 30 g 30 g 50 g
Flour type 550 500 g 650 g 650 g 1000 g
Finely chopped carrots * 60 g 90 g 90 g 120 g
Program: BASIS OR SCHNELL (Rapid)
Breakfast bread
TIP: Replace the muesli by your personal muesli mix or Model 8650 Model 8660
by chocolate muesli. Step I Step II Step I Step II
Milk 250 ml 330 ml 330 ml 500 ml
Sugar 1 ½ tblsp 2 tblsp 2 tblsp 3 tblsp
Salt 1 tsp 1½ tsp 1½ tsp 2 tsp
Dried plums, coarsely chopped 15 g 20 g 20 g 30 g
Dried apricots, coarsely chopped 15 g 20 g 20 g 30 g
Muesli 50 g 75 g 75 g 100 g
Coconut flakes ¾ tblsp 1 tblsp 1 tblsp 1 ½ tblsp
butter 25 g 35 g 35 g 50 g
Attention! In the program Hefekuchen (Yeast cake)the bread will become lighter, therefore
61
Zucchini bread
TIP: Very delicious, if you sprinkle the warm bread with Model 8650 Model 8660
olive oil. Step I Step II Step I Step II
Water 50 ml 75 ml 75 ml 100 ml
Raw zucchini, chopped 300 g 450 g 450 g 600 g
Program: BASIS
Rice bread
* Cook the rice in salt water and let it cool down. Keep Model 8650 Model 8660
the cooking water to prepare the dough. Step II Step I
TIP: You may take milk instead of the rice water. Larger quantities are not recommended,
Add 2-3 tblsp sultanas and 1 tsp cinnamon. the bread would remain wet.
Ingredients for a bread weight of 950 g 1100 g
Cooking water from rice * 300 ml 350 ml
Wheat flour type 405 540 g 650 g
Soft rice rough weight* 50 g 75 g
Sugar 2 tsp 3 tsp
Dry yeast ¾ bag 1 bag
Program: HEFEKUCHEN (Yeast cake)
Anchovy bread
TIP: Instead of the apple you may take chopped cucum- Model 8650 Model 8660
bers. Step I Step II Step I Step II
Water 325 ml 440 ml 440 ml 650 ml
Wheat wholemeal 75 g 100 g 100 g 150 g
Chopped anchovy 8 11 11 16
red apple with skin, chopped 1 1½ 1½ 2
Olive oil 1 ½ tblsp 2 tblsp 2 tblsp 3 tblsp
Program: SCHNELL (Rapid) +VOLLKORN (wholemeal)
Wedding bread (bread and salt)

TIP: When the display shows 1:30, push a new earthen Model 8650 Model 8660
pot of 5 cm Ø into the middle. After the bread has Step I Step II Step I Step II
cooled, you may fill salt into the pot. You get a very
original gift for a wedding or a house warming party.
Water 150 ml 200 ml 200 ml 300 ml
Rye flour 175 g 240 g 240 g 350 g
Rye wholemeal type 1700 175 g 240 g 240 g 350 g
Program: BASIS
62
Rum-sultana nut bread
* Add the ingredients after the first beep. Model 8650 Model 8660
Milk or water 280 ml 350 ml 350 ml 560 ml
Rum 40% 1 tblsp 2 tblsp 2 tblsp 3 tblsp
Btter 30 g 40 g 40 g 60 g
Wolemeal flour 500 g 650 g 650 g 1000 g
Fir honey 2 tblsp 3 tblsp 3 tblsp 4 tblsp
Walnut kernels* 40 g 60 g 60 g 80 g
Sultanas soaked in rum* 50 g 75 g 75 g 100 g
Attention! In the program Hefekuchen (Yeast cake) the bread will become lighter, therefore
Pizza bread
Water 375 ml 570 ml 570 ml 750 ml
Oil 1 tblsp 1 ½ tblsp 1 ½ tblsp 2 tblsp
Oregano ¾ tsp 1 tsp 1 tsp 1 ½ tsp
Parmesan cheese 2 ½ tblsp 3 ½ tblsp 3 ½ tblsp 5 tblsp
Flour type 550 475 g 650 g 650 g 950 g
Cottage cheese bread

Eggs, complete 1 1 1 2
Sugar 1 tblsp 1 ½ tblsp 1½ tblsp 2 tblsp
Cottage cheese 125 g 200 g 200 g 250 g
Flour type 550 500 g 700 g 700 g 1000 g
Pepper almond bread

TIP: This party bread is very delicious with soft cheese. Model 8650 Model 8660
It is very light. Step I Step II Step I Step II
Water 325 g 450 ml 450 ml 650 ml
Salt 1 tsp 1½ tsp 1½ tsp 2 tsp
Sugar 1 tsp 1½ tsp 1½ tsp 2 tsp
Butter 15 g 20 g 20 g 30 g
Roasted, sliced almonds 75 g 100 g 100 g 150 g
Green pepper seeds, pickled 1 tblsp 1 ½ tblsp 1 ½ tblsp 2 tblsp
Program: BASIS or SCHNELL (Rapid)
63
Bacon bread
TIP: You may also prepare dough in the dough program Model 8650 Model 8660
and form bagles, which are baked at 200°C in the oven. Step I Step II Step I Step II
Rye flour 300 g 400 g 400 g 600 g
Bacon, chopped 75 g 100 g 100 g 150 g
Program: BASIS
French herb bread

Water 350 ml 480 ml 480 ml 700 ml
Durum wheat flour 75 g 100 g 100 g 150 g
Chopped parsley, dill, etc. 1 ½ tblsp 2 tblsp 2 tblsp 3 tblsp
Garlic gloves, mashed 2 St. 3 St. 3 St. 4 St.
Butter 15 g 20 g 20 g 30 g
Program: BASIS or SCHNELL (Rapid)
Fig-walnut bread
TIP: When you taks fresh, soft walnuts, the bread be- Model 8650 Model 8660
comes slightly bitter, but is delicious with young wine. Step I Step II Step I Step II
Water 350 ml 550 ml 550 ml 700 ml
Rye flour 400 g 450 g 450 g 600 g
Figs, finely chopped 50 g 60 g 60 g 100 g
Walnuts, chopped 50 g 60 g 60 g 100 g
Honey 1 ½ tsp 2 tsp 2 tsp 3 tsp
Program:BASIS
Winegrower bread
TIP: If the bread is too sour for your taste, just take half Model 8650 Model 8660
of the leaven and double the yeast. Step I Step II Step I Step II
Water 150 ml 180 ml 180 ml 300 ml
White wine, dry 150 ml 180 ml 180 ml 300 ml
Rye wholemeal flour 125 g 150 g 150 g 250 g
Brown Sugar 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Lard 20 g 30 g 30 g 40 g
Wine leaves, finely chopped 1 tblsp 2 tblsp 2 tblsp 3 tblsp
Leek, chopped 1 tblsp 2 tblsp 2 tblsp 3 tblsp
Walnuts, chopped 2 tblsp 3 tblsp 3 tblsp 4 tblsp
64
BREAD MIXTURES
As our recipes are based on products which are only available on the German market, we did not translate these
recipes, but will give you some general information. You may use any bread mixtures available in your country for
baking bread in the bread maker. Please follow closely the instructions of the respective manufacturer, in particular
concerning the relation from flour to water, but do not exceed the following maximum quantities:
Flour mix size I max. 400 g + 200-250 ml,
Flour mix size II max. 600 g + 300-375 ml.
Please note, that some mixtures contain already the necessary amount of dry yeast.
The manufacturer cannot assume any guarantee for unknown products which are sold in other countries. Therefore
you should take your usual recipes and modify them with regard to the maximum quantities. You may also use
ready-to-bake mixtures for bread. Please follow the instructions on the products.
BREAD FOR ALLERGIC PERSONS

Our bread maker is ideal to prepare bread for persons c. for cakes and other types of bread prepared
suffering from a cereal allergy or who have to follow with baking powder, tartar or other rising agents
special diets. Our recipes are mainly based on the programm BACKPULVER
products of the company Dr. Schaer, which are avail-
Flour without gluten cannot be used for time delay
able in most European countries. Please find below the
functions. Start the program directly after having filled
hotline number for further information:
the ingredients into the bread pan.
Hotline Dr. Schaer, Italy: 0039 0473 29 33 00
Please remove the kneading blades before the last ris-
All recipes below are fitted for persons suffering from ing resp. before baking, as the bread rises less than
coeliakia, sprue or other metabolic diseases. We rec- normal bread. Brush the top of the dough with oil to
ommend the following programs: avoid deep fissures. Remove the bread after the end
a. for bread of the program and let it cool down on a grid.
BASIS DARK for a crunchy crust All recipes can be prepared with dry yeast or with bak-
SCHNELL DARK for a less crunchy crust. ing powder of phospateless tartar. Just replace the
b. for dough: program DOUGH yeast by the respective rising agent.
SCHÄR Glutenless White bread I, MIX B

8650 8660 SCHÄR- Glutenless butter bread
Stufe II Stufe II 8650 8660
Bread weight, approx. 1150 g 1600 g Stufe II Stufe II
Warm water 570 ml 750 ml Bread weight, approx. 1000 g 1400 g
Vinegar 1½ tblsp 2 tblsp Warm water 300 ml 450 ml
Bread flour mix MIX B 700 g 1000 g Butter 100 g 140 g
Salt ½ tsp 1 tsp Egg 3 4
Dry yeast 2 bag. 2½ bags Bread flour mix MIX B 500 g 700 g
Program: BASIS Salt 1 tsp 1½ tsp
Sugar 1 tsp 1½ tsp
SCHÄR- Glutenless White Bread II Dry yeast 1 bag 2 bag
8650 8660 Program: BASIS
Stufe II Stufe II
Bread weight, approx. 1150 g 1600 g SCHÄR- Glutenless bread with olive oil
Warm water 570 ml 750 ml Program „Backpulver“ has only 1 baking step.
Oil 1½ tblsp 2 tblsp 8650 8660
Bread flour mix MIX B 700 g 1000 g Bread weight, approx. 1400 g 1700 g
Salt ½ tsp 1 tsp warm water 550 ml 700 ml
Dry yeast 2 bags 2½ bags Olive oil 4 ½ tblsp 6 tblsp
PROGRAM: BASIS White of an egg 3 4
Bread flour mix MIX B 750 g 1000 g
SCHÄR- Glutenless milk bread MIX B Salt 1 ½ tsp 2 tsp
8650 8660 Sugar 1 ½ tsp 2 tsp
Stufe II Stufe II Baking powder 1 ½ bag 2 bags
Bread weight, approx. 1000 g 1480 g Program: BACKPULVER
Warm milk 500 ml 650 ml TIP:
Egg 1 2 Always remove the kneading blades before baking.
Sugar 1 TL 1½ TL
Salt 1 TL 1½ TL
Bread flour mix MIX B 500 g 700 g
Dry yeast 1 Pckg. 2 Pckg.
Program: BASIS
65
CAKE RECIPE
You may also prepare cake in the BACKMEISTER. As it is equipped with kneading blades, the cake will not be as light
as usual, but it is very delicious. Please proceed as follows:
• The cake program cannot be preset.
• You may add different ingredients to the basic recipe. However, do not take more than the quantities below to
ensure good baking results.
• After baking, take the container out of the machine and put it on a wet towel. Let the cake cool down for about
15 minutes in the mold before turning to mold to take out the cake.
Basic recipe for cake

Ingredients for a weight of 1000 g 1200 g
Eggs 4 6
Soft butter 150 g 250 g
Sugar 150 g 250 g
Vanilla sugar 1 bag 2 bag
Flour type 405 450 g 550 g
Baking powder 1 bag 1 bag+1 tsp
Optional Ingredients:
grated nuts 70 g 100 g
or: grated chocolate 70 g 100 g

or: grated coconut flakes 70 g 100 g
or: pelled and cubes apples (1 cm) 70 g 100 g
Program: BACKPULVER (baking powder)
DOUGH PREPARATION
You may use your Backmeister to prepare dough, which is formed and baked in the oven. You may use the
program Basis+Teig (dough), or Schnell (Rapid)+Teig (dough). We recommend the latter for smaller
quantities and for light dought (with few grease), as the leavening time is shorter (see program schedule). In
both programs the ingredients can be added after the beep during the second kneading. The program
Teig/dough does not offer several baking steps, but we offer different quantities at your choice:
Coffee biscuits
Ingredients: 9 pcs 12 pcs 12 pcs 18 pcs
Milk 100 ml 200 ml 200 ml 300 ml
Salt ¾ tsp 1 tsp 1 tsp 1 ½ tsp
Water 30 ml 45 ml 45 ml 75 ml
Butter 30 g 45 g 45 g 60 g
Egg 1 1+1egg yolk 1+1egg yolk 2
Flour type 405 350 g 450 g 450 g 700 g
Sugar 1 ½ tblsp 2 tblsp 2 tblsp 3 tblsp
Dry yeast ½ bag ¾ bag ¾ bag 1 bag
Program: BASIS+TEIG (dough) or SCHNELL (Rapid)+TEIG(dough)
Form the dough accoridng to your wishes or make cinnamon rolls
Topping
Liquid butter or margarine 50 g 100 g 100 g 150 g
Sugar 50 g 100 g 100 g 150 g
Cinnamon ½ tsp ¾ tsp ¾ tsp 1 tsp
Sugar icing
Program TEIG(dough)
• Take the dough out of the container and knead it again.
• Roll the dough to a square on a plate sprinkled with flour. Spread the soft butter on the dough. Mix cinnamon
and sugar and spread over the butter.
• Roll the dough and cut it into slices.
• Lay the slices on a baking plate.
• Let leaven for 40 min. and bake in the preheated oven at 190°C for 25-30 min.
• Brush the warm rolls with sugar icing.
66
Prezels
Ingredients for pretzels - pcs 9 pcs 12 pcs 12 pcs 18 pcs
Water 200 ml 300 ml 300 ml 400 ml
Salt ¼ tsp ½ tsp ½ tsp ¾ tsp
Flour type 405 360 g 540 g 540 g 720 g
Sugar ½ tsp ¾ tsp ¾ tsp 1 tsp
Egg (beaten) to brush the surface 1 1 1 1
Coarse salt to sprinkle on the surface
Fill all ingredients except the egg and the salt into the container.
Select the program: BASIS+TEIG(dough) or SCHNELL (Rapid) +TEIG (dough).
• When the signal sounds and the display shows „0:00“, press Stop.
• Preheat the oven to 230°C.
• Divide the dough in portions and form thin rolls.
• Form Brezels and lay them on a greased baking plate.
• Brush the Brezels with beaten egg and sprinkle them with coarse salt.
• Bake in the preheated oven at 200°C about 12-15 minutes.
Wholemeal pizza
Ingredients: 2 Pizzas 3 Pizzas 3 Pizzas 4 Pizzas
Water 150 ml 225 ml 225 ml 300 ml
Salt ½ tsp 1 tsp 1 tsp 1 ½ tsp
Olive oil 2 tblsp 3 tblsp 3 tblsp 4 tblsp
Wheat sprouts 1 tblsp 1½ tblsp 1½ tblsp 2 tblsp
Program: BASIS+TEIG or Schnell (Rapid)+Teig
• Roll the dough, place it on a baking plate and let it leaven for 10 min..
• Distribute pizza sauce and the desired topping on the dough.
• Bake about 20 minutes.
Teatime cake
Ingredients for a mold of 22 cm Ø 26 cm Ø 26 cm Ø large plate
Milk 170 ml 225 ml 225 ml 340 ml
Salt ¼ tsp ½ tsp ½ tsp ¾ tsp
Egg yolk 1 1 1 2
Butter/margarine 10 g 20 g 20 g 30 g
Flour type 550 350 g 450 g 450 g 700 g
Sugar 35 g 50 g 50 g 75 g
Program: BASIS+TEIG (dough) or SCHNELL (Rapid)+TEIG(dough)
• Take the dough out of the machine, knead it again and roll it.
• Lay the dough plate into the mould and spread the following topping on the dough:
Melted butter 2 tblsp 3 tblsp 3 tblsp 4 tblsp
Sugar 75 g 100 g 100 g 150 g
Cinnamon 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Chopped nuts 60 g 90 g 90 g 120 g
Sugar icing
• Spread butter on the dough.
• Mix sugar, cinnamon and nuts and spread on the butter.
• Let leaven for 30 min. an bake.
67
Briio
oches
Ingredients 9 pcs 12 pcs 12 pcs 18 pcs
Eggs, fill up with water or milk to 1, 225 ml 2, 300 ml 2, 300 ml 3, 450 ml
Butter/Margarine 55 g 75 g 75 g 110 g
Salt ½ tsp ¾ tsp ¾ tsp 1 tsp
Sugar 40 g 50 g 50 g 75 g
Flour type 405 400 g 540 g 540 g 800 g
Program: BASIS+ TEIG or SCHNELL (Rapid)+TEIG
• Take dough out of the container, knead and divide into portions.
• Make one large and one small ball of each portions.
• Put the large ball into the greased brioche moulds. Put the small ball in the middle. Let leaven.
• Beat egg with some sugar, brush the brioches and bake them.
JAM AND MARMALADE

Jam and marmalade can be prepared rapidly and easily in the Backmeister. Even if you have never tried it be-
fore, you should do this now. You will get very delicious jam. Just proceed as follows:
• Wash fresh fruits. Peel apples, peaches, pears and other fruits with hard skin.
• Never take more than the quantities below, to avoid the fruits cooking too early and overcooking.
• Weight the fruits, cut them into small pieces (max.1 cm) or mash them with a handblender and fill them into
the container.
• Add preserving sugar „2:1“ in the indicated amount. Never use standard sugar or perserving sugar „1:1“, as
the jam will remain liquid.
• Mix fruits and sugar and start the program which will run fully automatically.
• After 1:20 hour the machine beeps and you may fill the jam into glasses and close them.
Please be careful to set the cooking period not too long to avoid overcooking.
Strawberry jam Orange marmelade

Fresh strawberries, washed, cut or 900 g Oranges, peeled and cubed 900 g
mashed Lemons, peeled and cubed 100 g
Preserving sugar „2:1“ 500 g Preserving sugar „2:1“ 500 g
Lemon juice 1 tblsp • Peel oranges and lemons and cut them into
• Mix all ingredients in the container with a rubber small cubes.
scraper. • Add sugar and mix all ingredients in the pan.
• Select the program „Konfitüre (jam)“ and start. • Select the program „Konfitüre (jam)“ and start.
• Remove sugar residues from the side by means • Remove sugar residues from the side by means
of a rubber scraper. of a rubber scraper.
• After the beep remove the container from the • After the beep remove the container from the
machine. Attention: HOT! machine. Attention: HOT!
• Fill the jam into glasses and close them care- • Fill the jam into glasses and close them care-
fully. fully.
68
GARANTIEBESTIMMUNGEN
Schäden am Gerät, die bei bestimmungsgemäßem Gebrauch nachweislich auf Werksfehler zurückzuführen sind und uns unverzüglich
nach Feststellung und innerhalb von 24 Monaten nach Lieferung an den Endverbraucher mitgeteilt werden, beheben wir unverzüg-
lich.
Geräte, für die eine Mängelbeseitigung beansprucht wird, sind uns einschließlich vollständig ausgefülltem, maschinell erstelltem
Kaufbeleg, aus dem das Kaufdatum ersichtlich sein muss, frei an unsere Anschrift einzusenden. Der Garantieanspruch erlischt, wenn
Reparaturen oder Eingriffe am Gerät von dritter Stelle vorgenommen werden.
Warranty Conditiio
ons
If, despite of correct use, any defect due to defective materials or workmanship should occur within two years after the date of pur-
chase, the respective appliance will be repaired or replaced free of charge at our option.
Please send the defective appliance together with the cash register receipt showing the date of purchase to our after-sales service,
postage prepaid. This warranty does not cover damages resulting from improper use or repair by third parties.
Conditiio
ons de Garantiie
e
Les défauts de l’appareil qui se produisent malgré l’utilisation correcte suite à une faute de l‘usine et dont nous sommes informés
immédiatement après qu’ils soient constatés dans les 24 mois après la livraison aux preneur final, seront réparés gratuitement. Veuil-
lez envoyer à notre adresse les appareils, pour lesquels vous réclamez une suppression de défauts avec le bon d’achat montrant la
date d’achat, port payé. Notre obligation de garantie cesse, si de réparations ou des interventions sont faites par des tiers.
Garantievoorwaarden
Schade aan het apparaat, die bij correct gebruik aantoonbaar is veroorzakt door een fout in de productie en die ons onmiddellijk na
vaststelling en binnen een termijn van 24 maanden na levering aan de eindgebruiker wordt meegedeeld, repareren wij meteen. Ap-
paraaten, waarvoor garantie in aanspraak wordt genomen, moeten ons samen met de kassabon met koopdatum worden toegezon-
den, porto betalt. Het recht op garantie vervalt, wanneer reparaties of manipulaties aan het apparaat door iemand anders dan onze
klantenservice worden doorgevoerd.
ENTSORGUNG / UMWELTSCHUTZ
Unsere Geräte werden auf hohem Qualitätsniveau für eine lange Nutzungsdauer hergestellt. Regelmäßige Wartung
und fachgerechte Reparaturen durch unseren Kundendienst können die Nutzungsdauer des Gerätes verlängern.
Wenn ein Gerät defekt und nicht mehr zu reparieren ist, beachten Sie bei der Entsorgung bitte die folgenden Punkte:
- Bitte zerlegen Sie das Gerät vor dem Entsorgen soweit wie möglich in seine Bestandteile. Dies ist
konstruktionsbedingt leider nicht bei allen Geräten möglich.
- Entsorgen Sie das elektrische Bauteil/Heizelement als Elektroschrott, alle anderen Teile entsprechend
dem jeweiligen Material und gemäß Ihren örtlichen Entsorgungsrichtlinien (z.B. Glas, Metall, Kunststoff).
- Verbrauchte Batterien oder defekte Akkus nicht über den Hausmüll entsorgen. Sie können diese zur
fachgerechten Entsorgung an unseren Kundendienst zurücksenden.
Waste Disposal / Environmental Protection

Our appliances are produced on a high quality level for a long lifetime. Regular maintenance and expert repairs by our after-sales service can
extend the useful life of the appliance. If an appliance is defective and repair is not possible we ask you to follow the following instructions for
disposal.
- Disassemble the appliance as far as possible before disposing it. This might not be possible for all types of appliances.
- Dispose the electrical element/heating element via electrical waste, all other components according to the material and the
respective local regulations (e.g. glass, metal, plastic).
- Used batteries or defective rechargeable batteries should not be disposed with the domestic garbage. You can send the
batteries to our after sales service for correct disposal.
Traitement des déchets / Protection de l’’e
environnement
Nos appareils sont produisés selon un standard élevé de qualité pour une longue durée d’utilisation. Un entretien régulier et des reparations
compétentes par notre service après-vente prolongnet cette durée d’utilisation. Si néanmoins l’appareil est endommagé et ne peut plus être
réparé, nousveuillez suivre les instructions suivantes.
- Démontez l’appareil le plus possible avant de l’éliminer. Cela n’est pas possible pour toutes sortes d’appareil.
- Eliminez l’élément électrique/de chauffage avec les déchets électriques et tous les autres composants selon le matériel en
question (p.e. verre, métal, plastique).
- Ne jamais jeter les batteries usées ou les batteries rechargeable endommagées dans les ordures ménagères. Vous pouvez
bien les renvoyer à notre service après-vente pour un traitement correct.
Verwijderen van afval / Milieubescherming
Onze apparaten zijn geproduceerd met een hoge qualiteit voor een lange gebruik. Regelmatige onderhoud en vakkundig reparaties door onze
klantenservice verlengt de gebruiksduur. Wanneer het apparat defekt is en kan niet meer gerepareerd worden, let op de volgende instructies.
- Het apparaat uit elkander nemen, voorzover diet mogelijk is. Diet is niet mogelijk voor alle apparaten.
- Het elektrische of verwarmingselement met de elektrische schroot verwijderen, al andere bestanddelen volgens het materi-
al, b.v. glas, metaal, kunststof).
- Oude batterieen of defekte accus niet in het vuilnisvat werpen. U kunt deze aan onze klantenservice sturen voor vakkundig
verwijdering.
Zentraler Kundendienst Deutschland Kundendienst-Annahme Österreich

Mannheimer Straße 4 • Friedrich Wagner & Sohn GmbH & Co.KG
D-68766 Hockenheim Kirchstetterngasse 25-29
Tel. (+49) 0 62 05 / 94 18 27 A-1160 Wien
Fax (+49) 0 62 05 / 94 18 22 Tel. (+43) 01 493 1528-0
Email: info@unold.de Fax (+43) 01 493 1528-20
Internet: http://www.unold.de

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Rezepte: Margret Blum

Deutsch English Français Nederlands

TECHNICAL SPECIFICATIONS OF BREADMAKER 8650/8660

Subject to technical modifications.

All rights reserved, even for excerpts.

EXPLANATION OF THE CONTROL PANEL

THE FUNCTIONS OF THE BREADMAKER

REPEAT FUNCTION AFTER POWER OUTAGE

PLACING OF THE BREAD PAN

POURING IN THE INGREDIENTS

SELECTING THE PROGRAM

MIXING AND KNEADING DOUGH

END OF THE PROGRAM PROCESS

End of the pro- Pause

CLEANING AND MAINTENANCE

TECHNICAL DEFAULTS OF THE BREADMAKER

a) Measure the ingredients correctly.

2. ADJUSTING THE INGREDIENTS

Adding of fruit, nuts or seeds

4. BREAD WEIGHTS AND VOLUMES

CLASSICAL BREAD RECIPES

French white bread

Italian white bread

Poppy seed bread

100% wholemeal bread

Wheat bran bread

Yoghurt wholemeal bread

Wedding bread (bread and salt)

Cottage cheese bread

Pepper almond bread

French herb bread

BREAD FOR ALLERGIC PERSONS

SCHÄR Glutenless White bread I, MIX B

Basic recipe for cake

or: grated chocolate 70 g 100 g

JAM AND MARMALADE

Strawberry jam Orange marmelade

Waste Disposal / Environmental Protection

Zentraler Kundendienst Deutschland Kundendienst-Annahme Österreich

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