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PROCESSING PHASES
The phase currently in process is indicated on the display by the cursor
/ :
PRESET, MIX, REST, FERMENT, HEAT, BAKE, KEEP WARM, COMPLETE.
1. KLASIK (BASIC)
The program is intended for white wheat and brown rye bread and also for bread avoured
with herbs and raisins. This program is used the most.
2. RYCHLÝ (QUICK)
For quick baking of white, wheat and rye bread. Bread baked in this mode is smaller and
has a thicker centre. It is not possible to set the size of the loaf in this mode.
3. SLADKÝ (SWEET)
For baking of sweet breads with crust crispier than with BASIC program.
4. CELOZRNNÝ (WHOLEGRAIN)
The program indented for baking of whole wheat bread from our with low gluten content.
This setup allows longer time for kneading/mixing, rising (i.e. swelling up the grains) and
pre-heating. Using the delay start function with this programme („TIME“ button) is not
recommended.
5. BEZLEPKOVÝ (GLUTEN-FREE)
This program is intended for gluten-free bread preparation.
6. TĚSTO (DOUGH)
The program is intended for kneading/stirring and rising of the dough without baking.
You may use various foods for dierent types of break to make the dough (e.g. bread rolls,
pizza etc.). If you intend to bake subsequently, it is necessary to set the corresponding
weight, desired colour and type of program.
7. HNĚTENÍ (KNEAD)
The programme is intended only for kneading dough (without proving). When kneading
dough, you can use various ingredients for a variety of baked products (e.g. bread rolls,
pizzas, etc.). With this programme the processing time can be adjusted from 0:08 - 0:45
(1 step - 1 minute). Set the required time with the “TIME” button and confirm it by pressing
the START/PAUSE/STOP button. When you press the START/PAUSE/STOP button
again, the programme will start.
8. DORT (CAKE)
This program is intended for kneading/stirring of ingredients (e.g. for cake, pie) which are
then baked for the time set. We recommend to rst stir the ingredients into two parts and
then pour them into the baking dish. We recommend to rst stir the ingredients into two
parts and then pour them into the baking dish.
9. DŽEM (JAM)
The program is intended for jam or marmalade production from fresh fruits. Cake size and
colour may not be set in this program. For frequent preparation of jam we recommend
obtaining another pan used exclusively for this purposes. Acids released during cooking
of fruits may cause that bread prepared in the same pan will not release easily.
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