GB
Attention:
- Use the timer function only with recipes which you have previously tested. Do not
change these recipes.
- Excessive amount of dough may overflow and burn on the heating body.
- When inserting the ingredients into the form, always pour the liquid first, then add flour
and add yeast at the end. The yeast must not come in contact with the liquid before the
program is started. Otherwise it will start to work prematurely and the dough or bread
will collapse later during baking.
- When baking in the time mode, do not use ingredients subject to spoilage such as milk,
eggs, fruit, fruit, yoghurt, cheese, onions etc. because they could spoil during night!
- Use the bread maker only in rooms with temperature over 18 °C. The yeast starts to
work only at temperature approx. 17 °C and more. If you placed the device into a colder
room, proper rising of the dough could not be ensured.
- The audio signal (beep) which signalizes adding the ingredients (nuts, seeds, dried fruit
etc.) and end of the program can not be turned off, it will therefore sound even at night.
7) CYCLE button
This button is to move between individual stages of setting in program 12. HOME
and for setting the time.
LIST OF PROGRAMS
1. KLASIK
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. WHOLEWHEAT
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. TIME function is not recommended for this programme.
3. TOAST
The program is intended for baking of light bread, French bread with a crispy crust and
light centre. This setting provides longer time for kneading/stirring and rising necessary
to make a “ufer” texture, which is characteristic for French bread.
Note: The nal shape is not a baguette.
4. QUICK
The program is intended for baking of white, wheat and rye bread. This bread is smaller
with denser crumb. It is not possible to set the size in this mode.
5. SWEET
For baking of sweet breads with crust crispier than with KLASIK (CLASSIC) program.
6. 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.
To Next Page
