Westfalia 88 60 76 Bedienungsanleitung Seite 44


When using ready-to-use baking mixtures for bread and similar baking
products, always follow the baking instructions on the package.

When starting operation without time delay, we recommend using
lukewarm water and the dry ingredients should have room tempera-
ture.

If desired check the dough during kneading process. If the dough
sticks on the wall of the baking pan, add one tablespoon of water to
the dough. If the dough is to sticky, sprinkle the dough with flour. Make
such corrections very gradually and wait to see if there is an improve-
ment before continuing.

When opening and closing the lid unnecessarily during rise and baking
time, the dough will fall while baking.

Please always observe the order of the ingredients. Pour water or
liquid into the pan first, and finally add yeast or baking powder to the
flour. Only when mixing heavy rye flour we recommend changing the
order of the ingredients. In this case first place the yeast, then the flour
and at least pour the liquid into the baking pan. By doing this the
ingredients will be stirred much more evenly.

We recommend slicing the bread with an electric cutter. Otherwise the
bread may be subject to deformation.

If the bread has not been completely eaten up, we advise to store the
bread in a sealed plastic bag or container. The bread can be stored for
about three days during room temperature. If you need to storage it for
more days, use a sealed plastic bag or container and then place it in
the refrigerator. Use up the frozen bread within one week. As home
made breads do not contain preservatives, generally the storage time
is shorter than bread from the market.
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