23
Programs
Program-
Number
Name Process Description
1 Basic Mixing, 3x ferment,
bake, time 3:45h
Basic program for almost all bread
recipes that are mainly baked with
bread flour.
2 Sweet Mixing, 3x ferment,
bake, time 3:45h
For bread with a high percentage of
sugar and fat. The breads are better
browned.
3 French Mixing, 3x ferment,
bake, time 3:10h
For bread with fine flour, little sugar
and fat. Crunchy crust and soft interior.
4 Whole
Wheat
Mixing, 3x ferment,
bake, time 3:15h
For bread with a high proportion of
wheat, rye, oats, etc. Long preheating
time for bread with a thick crust.
5 Rapid Mixing, 2x ferment,
bake, time 2:40h
Shortened baking time compared to
the basic program.
6 Super
Rapid
Mixing, 1x ferment,
bake, time 1:20h
Super-fast baking time.
7 Cake Mixing, bake, time
1:20h
For baking cakes.
8 Rice Mixing, 1x ferment,
bake, time 3:00h
The main ingredients are rice and
wheat flour.
9 Jam Mixing, bake, time
1:20h
For making jams.
10 Dough Mixing, time 0:45h For making dough.
11 Pasta Mixing, ferment,
time 1:40h
For making various types of dough.
12 Bake Bake For baking ready-made dough. The
baking time can be chosen individually.
∙ 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.
o At the end of the baking, remove the baking pan, turn it over and carefully
shake out the bread. If the kneading paddle is stuck in the bread, pull it
out with the hook.
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