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General| Timer type | Digital |
|---|---|
| Control type | Buttons |
| Display type | LCD |
| Product color | Black, Grey |
| Timer duration | 780 min |
| Built-in display | Yes |
| Keep warm function | - |
| Maximum bread weight | - g |
| Auto programs quantity | 32 |
| Bread & dough making programs | Cake dough, French bread, Gluten free bread, Pizza dough, Rye bread, Wheat bread |
| Number of gluten-free programs | 4 |
| Variable crust browning levels | Dark crust, Light crust, Medium crust |
| Package depth | 308 mm |
| Package width | 446 mm |
| Package height | 402 mm |
| Package weight | 8400 g |
| AC input voltage | 230 V |
| AC input frequency | 50 Hz |
Weight and Dimensions| Depth | 252 mm |
|---|---|
| Width | 408 mm |
| Height | 362 mm |
| Weight | 7500 g |
Identifies the main parts of the bread maker, including the lid, pan, and control panel.
Details the functions of the control panel buttons and display indicators.
Instructions on measuring liquid and dry ingredients, and details on flour types.
Information on using yeast, dairy, sugar, salt, fat, and additions like eggs, herbs.
Details for basic, bread mix, whole wheat, rye, sourdough, spelt, and dough preparation menus.
Options for brioche, French, gluten-free bread, cake, pizza, and pasta.
Explains manual settings for cake kneading, bread kneading, and rising.
Introduces recipe categories like bread, sweet, and manual.
Guidelines for first-time use, cleaning, and preparing the machine.
Steps for measuring and correctly placing ingredients into the bread pan and dispenser.
Detailed instructions for selecting menus, starting baking, and monitoring the process.
Procedures for selecting dough menus, starting, and shaping dough.
Instructions for adding ingredients and using bread mixes effectively.
Steps for preparing and baking brioche, including ingredient additions.
Detailed process for creating and using sourdough starter and dough.
Information and steps for baking gluten-free bread, including scraping.
Instructions for baking gluten-free cake, including scraping the sides.
Steps for making gluten-free pizza and pasta, including dough handling.
Procedures for baking cake and adding extra baking time.
Instructions for utilizing the "Bake Only" function.
Guidance on making jam and compote, including additional cooking and tips.
Steps for manual cake kneading and subsequent baking.
Instructions for manual bread kneading and the rising process.
Recipes for basic white, raisin, and stuffed tomato/olive breads.
Recipes for milk, seeded, bread mix, and vegetable juice breads.
Recipes for various whole wheat, rye, brioche, sourdough, pizza, focaccia breads.
Recipes for gluten-free bread, banana cake, pizza, and pasta.
Recipes for basic dough, soft rolls, baps, and their preparation methods.
Recipes for raisin, whole wheat, hot cross buns, and walnut rolls.
Instructions for sourdough starter, pizza, and focaccia preparation.
Recipes for butter cake, fruit cake, tea cake, and cherry marzipan cake.
Instructions for strawberry jam, apricot jam, apple sauce, and peach syrup.
Detailed manual steps for cake kneading and poppy seed gluten-free cake.
Manual instructions for bread dough, kneading, rising, and rice flour English muffins.
Solutions for bread not rising, uneven tops, pale texture, and sticky bread.
Addresses problems with dough usage, yeast dispensing, stickiness, and excess air holes.
Solutions for collapsed bread, soft crusts, damp bottoms, and brioche oiliness.
Troubleshooting tips for mixing problems, ingredient placement, and excess flour.
Addresses unbaked bread, dough removal, stuck blades, and pasta texture.
Solutions for scorched jam, runny jam, sugar types, and frozen fruit use.
Advice on pickled fruits, compote fruit collapse, burning smells, and loose blades.
Explains error codes like "1", "H01", "H02", "U50" and their solutions.
