27
Programs
Program-
Number
Name Description
1 Basic Basic program for almost all bread recipes that are
mainly baked with bread flour.
2 French For bread with fine flour, little sugar and fat.
Crunchy crust and soft interior.
3 Whole Wheat For bread with a high proportion of wheat, rye,
oats, etc. Long preheating time for bread with a
thick crust.
4 Sweet For bread with a high percentage of sugar and fat.
The breads are better browned.
5 Ultra-Fast Super-fast baking time.
6 Gluten Free For gluten free bread, needs more time to absorb
liquids
7 Quick Shortened baking time compared to the basic pro-
gram.
8 Cake For baking cakes.
9 Knead For kneading doughs.
10 Dough For making dough.
11 Pasta Dough For making various types of dough.
12 Yoghurt For making yoghurt.
13 Jam For making jams.
14 Bake For baking ready-made dough. The baking time can
be chosen individually.
15 + 16 Home Made
I + II
Program with individual value settings.
17 IMIX For kneading doughs.
∙ An acoustic signal can be heard after the program has ended or the food has been
kept warm. Then switch off the device.
∙ Note:
o A low temperature of the food (flour, water, etc.) and a low ambient tem-
perature affect fermentation. The dough becomes top-fermented if the
ambient temperature is too high.
o The recommended ambient temperature is between 15 and 34 ° C.
To Next Page
Loading...