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In programs 1, 3, 4 and 10 an acoustic
signal sounds during the program
sequence.
Soon thereafter, add the ingredients
such as fruits or nuts.
The ingredients are not chopped by the
kneading paddle ².
If you have set the timer, you can put all
the ingedients into the baking mould ¶
at the beginning. In this case, however,
fruits and nuts should be cut into smaller
pieces.
Setting the Timer
The timer function Ấ enables delayed
baking.
Using the arrow keys
▲ and ▼ , set the
desired end time for the baking
operation.
Select a program. The display Ạ indica-
tes the required baking time.
Using the arrow key
▲ you can change
the end time of baking operation in
steps of 10 minutes to a later point of
time. Keep the arrow key pressed to car-
ry out this function faster. The display
shows the total duration of baking time
and the delayed time.
If you overshoot while changing the
time, you can correct it using the arrow
key
▼. Confirm the timer setting by
means of the Start/Stop button ấ.
The colon on the display Ạ flashes and
the programmed time starts to run.
When the baking process has been com-
pleted, ten acoustic signals are issued
and the display Ạ indicates 0:00.
Example:
It is 8 a.m. and you would like fresh
bread in 7 hours 15 minutes at 3.15 p.m.
First select program 1, then press the
timer button Ấ until 7:15 appears on
the display Ạ, as the time until the bre-
ad is finished is 7 hours 15 minutes.
Note that the Timer function may not be
available in some programs. See chapter
Baking bread ( see page 10 )
ƽ Note
Do not use the timer function when
working with quickly spoiling ingre-
dients such as eggs, milk, cream or cheese.
Before baking
For a successful baking process, please
consider the following factors:
Ingredients
• Take the baking mould ¶ out of the
housing, before putting in the ingre-
dients. If ingredients reach the
baking area, a fire may be caused by
them heating up on the heating
elements.
• Always put the ingredients in the
stated order into the baking mould ¶.
• All ingedients should have room
temperature to maintain an optimal
rising result of the yeast.
• Measure the ingredients precisely.
Even negligible deviations from the
quantities specified in the recipe
may affect the baking results.
KH 2232
