31
Delayed Baking
The device can be preprogrammed up
to 15 hours in advance.
L
For delayed baking, do not use
any fresh ingredients such as milk,
fruit, onions, eggs or similar prod-
ucts as they can quickly go off if
they are not kept cool.
1. Select the programme you want,
the size and crust of the bread in
the manner described in the “Pro-
gramme Start” section.
2. Press the ZEIT (time) arrow buttons
on the control panel to select in
increments of 10 minutes the time at
which the device should automatical-
ly end the baking programme. When
you do this, be aware that the baking
time must also be included in the
calculation.
Example: It is 20:30 and the bread
should be ready at 7:00 the next
morning, so in 10 hours and 30 min-
utes. Whichever programme has been
chosen, the time must therefore be
set to 10 hours and 30 minutes. The
baking programme then automatically
starts so that it will have ended at
7:00.
3. To start the device, press the START-
PAUSE / STOPP button. The time
remaining until the programme ends
is shown on the display.
4. After the programme has ended,
follow the instructions in the “Pro-
gramme End” section.
SUGGESTED RECIPES
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In these quoted recipes, one
tablespoon (tbsp.) is equivalent
to one large heaped measuring
spoon.
In these quoted recipes, one tea-
spoon (tsp.) is equivalent to one
small heaped measuring spoon.
Note the instructions provided in the
“Programmes”, “What Do I Need to
Note When Baking Bread?” and “How
Do I Operate the Bread Maker?” chap-
ters.
It is essential to pay attention to the
order of the ingredients (see the
“What Do I Need to Note When Baking
Bread?” chapter, “Order of Ingredients”
section).
White bread (550 g)
180 ml of water
320 g of household flour (light wheat
flour)
½ tsp. of salt
1 tsp. of dry yeast
1½ tbsp. of oil or butter
1 tbsp. of sugar
White bread (700 g)
220 ml of water
400 g of household flour (light wheat
flour)
½ – 1 tsp. of salt
1½ tsp. of dry yeast
2 tbsp. of oil or butter
1 – 2 tbsp. of sugar
01383_Inlay_DE-EN-FR-NL_A5_V1_1.indb 3101383_Inlay_DE-EN-FR-NL_A5_V1_1.indb 31 30.04.2020 14:40:0830.04.2020 14:40:08
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