ECG PCB 815 - Page 55

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9. Press COLOR to set the degree of browning to LIGHT (light), MEDIUM (medium), DARK (dark). Programs 9–13 do
not allow selection of degree of browning.
10. By pressing the buttons TIMER +/- you can set delayed start. (Not available for program 13).
Note: Do not use this function for recipes with milk products, eggs, etc. If you want the bread maker to start making
bread immediately, you can skip this step.
11. Press START/STOP to start program. The bread maker beeps once and displays „3:00”. The colon in the middle
does not ash, but shines. The kneading paddle starts mixing the ingredients. If the delayed start is activated the
kneading paddle starts mixing ingredients only at set time.
12. In time suitable to add other ingredients (fruit, nuts, raisins) the bread maker beeps ten times. Open the lid and pour
in the ingredients (in programs 1–7). This time will vary according to aparticular program.
13. After the process is complete the bread maker beeps ten times and the bread maker goes into keep warm mode
for one hour. When you press the button START/STOP for three seconds you can stop the keep warm mode.
Disconnect the power cable and using oven mitts open the lid of the bread maker.
14. Let the loaf cool slightly before removing it. Then with oven mitts turn the baking pan slightly counterclockwise and
remove it by the handle from the bread maker.
Attention:
Baking pan and bread can be very hot! Proceed carefully.
15. Using oven mitts turn the baking pan upside down over acooling wire mesh or over clean kitchen counter (with
folded handle of the pan) and shake it gently until the bread falls out. You can gently loosen the loaf from the walls
of the non stick pan using soft spatula. Once you remove the bread remove the kneading paddles from the loaf
using ahook. Clean them and carefully store them for next use. Attention: Proceed carefully, the bread is hot. Never
remove the paddles using hands.
16. Let the bread cool about 20 minutes before slicing it. We recommend that you slice the bread using electric slicer
or serrated knife.
Note:
You can store the uneaten bread for up to 3 days in atight plastic bag at room temperature. You can store the
bread in arefrigerator in aplastic bag for up to 10 days.
Best ambient temperature
The bread maker is able to work in awide range of temperatures, however the room temperature can aect the size of
the loaf. The recommended room temperature is in the 15°C to 34°C range.
Notes on ingredients
Bread our
Bread our is the main ingredient in the baking of bread and is recommended in most recipes for yeast bread. It has high
protein and gluten content (it can also be called high gluten our) and after rising keeps the volume of the dough and
prevents its fall. The ours dier in dierent areas. Gluten content is higher than in the medium-ground/ne our, so that
it can be used to bake larger loaves with richer internal texture.
Medium-ground/ne our
Flour without baking powder suitable for „quick” bread or bread baked in quick program. Bread our is more suitable
for yeast bread.
Whole grain our
Whole grain our is ground from whole cereal grains. Bread made from this our will have more bre and higher
nutritional content. Whole grain our is heavier and in consequence the loaves can be smaller and have heavier texture.
Contains nutrients from the outer skin of the grain and gluten. Many recipes usually combine whole grain and bread
ours to produce optimum results.
Rye our
Rye our, also called dark-grain our, is akind of our high in bre and is similar to whole grain our. To achieve alarge
volume after rising it must be used in combination with ahigh percentage of bread our.
Self-rising our
Flour containing baking powder, used mainly to bake cakes. Do not use self-rising our in combination with yeast.