Strata 21597 User Manual

Covers essential safety rules for indoor use, avoiding water immersion, and handling the device safely.

Details on avoiding high temperatures, checking for damage, proper power connection, and safe unplugging.

Highlights include 19 cooking programs, delayed start, keep warm function, and loaf size options.

Provides contact details and hours for customer support via website chat or email.

Lists all included items such as the bread maker, pan, kneading paddle, and accessories.

Visual guide showing the main parts of the bread maker and its accessories.

Explains the MENU, WEIGHT, and COLOR SETTING buttons and their usage.

Provides guidance on ingredient preparation, measuring techniques, and the importance of room temperature.

Details the correct order for adding ingredients and precise measurement methods for dry and liquid items.

Explains how to check dough during kneading and troubleshooting for too much or too little liquid.

Instructions for placing the machine, adding ingredients, selecting programs, and starting the bread making process.

Guidance on using the delay timer, adding ingredients mid-cycle, and completing the program.

Steps for safely removing the bread pan, extracting the bread, and cooling it before slicing.

Details how the keep warm function operates after program completion and how to end it.

Explains how the machine resumes after a power loss and when to discard contents.

Interprets error codes like H:HH (high temperature) and E:E0 (sensor failure).

Sample recipe for white and mixed breads using basic bread flour.

Recipe for quick breads using baking powder and baking soda, activated by heat.

Recipe for light, airy sweet breads with added ingredients like fruit or chocolate.

Recipe for light, fluffy breads with a crispy crust made from fine flour.

Recipe for breads with significant whole wheat content, resulting in a crispy, thick crust.

Recipe for bread made from cooked rice mixed with flour at a 1:1 ratio.

Recipe for gluten-free bread and baking mixtures, accounting for flour absorption properties.

Program for kneading and baking foods with higher fat and protein content.

Program designed to thoroughly mix flour and liquids.

Program for creating doughs for items like pizza crusts, buns, and rolls.

Program that only kneads dough without rising, ideal for pizza dough.

Program for kneading, rising, and baking cakes using baking powder or baking soda.

Program for making jams from fresh fruits and marmalades.

Program specifically for making yogurts.

Program for adding extra baking time if needed, with adjustable temperature settings.

Program for kneading and mixing polished, glutinous rice.

Program for kneading and baking polished, glutinous rice for rice wine.

Program to defrost frozen foods before cooking.

Program for kneading and baking dried fruit, peanuts, and soybeans.