- 7 - 05/2020
Copyright © 2020, F
7 – UL
Kneading, rising and baking bread as quickly as possible (80 –100 minutes). Usually
this bread is less fluffy than the bread baked using program no
that the temperature of the liquids is in the range 48°C – 50°C.
a kitchen thermometer for measurement.
ensuring correct rapid rising and baking. If the water temperature is lower
will not rise. Conversely
temperature is too high and will kill the yeast.
8 – DOUGH
This program is used for mixing and kneading ingredients and allo
rise, e.g. f
9 – JAM
This program is used for making fruit marmalades and jams. Cook the marmalades and
jams in smaller batches as they increase in volume while being cooked. Jam is sticky
and is very difficult to remove if it escapes out of the baking container
10 – CAKE
This program consists of the kneading, rising and baking phases. It is used for baking
cakes and sweet baked goods prepared from dough con
sodium bicarbonate.
11 – SANDWICH (toast bread)
This program consists of the kneading, rising and baking phases. It is used for baking
afluffy toast bread with athin crust.
12 – BAKE
This program includes only the baking phase and makes your breadmaker into a
oven. Baking time may be set in the range from 10 to 60 minutes. It is used for baking
ready-made dough from the store or f bread that has just
finished baking if you feel that its crust is too light.
Program Crust colour
selection Loaf size
Length of
program
(min)
KEEP
W
function
Time for
adding of
ingredients
Max. timer
setting
1 – BASIC Light / medium
dark / dark
750 g 02:53 YES 02:20 13 hours
900 g 03:00 02:15
2 – FRENCH Light / medium
dark / dark
750 g 03:40 YES 02:45 13 hours
900 g 03:50 02:40
3 – WHOLE
WHEA
Light / medium
dark / dark
750 g 03:32 YES 02:35 13 hours
900 g 03:40 02:40
4 – QUICK Light / medium
dark / dark ----------- 02:10 YES 01:45 13 hours
5 – SWEET Light / medium
dark / dark
750 g 02:50 YES 02:25 13 hours
900 g 02:55 02:30
6 – GLUTEN
FREE
Light / medium
dark / dark
750 g 02:50 YES 02:25 13 hours
900 g 02:55 02:25
7 – UL Light / medium
dark / dark
750 g 01:28 YES 01:38 13 hours
900 g 01:38 01:28
8 – DOUGH -------- --------- 01:30 ------- ----------- 13 hours
9 – JAM -------- --------- 01:20 ------- ----------- --------
10 – CAKE Light / medium
dark / dark ---------- 01:50 YES 01:34 13 hours
11 – SANDWICH Light / medium
dark / dark
750 g 02:55 YES 01:59 13 hours
900 g 03:00 02:04
12 – BAKE Light / medium
dark / dark ------- 10 – 60 min YES ------- -------
BEFORE FIRST USE
1. T
materials including promotional pamphlets and labels. Most important of all, do
not forget to removA3 .
2. W
food under warm running water using kitchen detergent.
running water and dry them thoroughly with awiping cloth.
3. Place the baking container A3 , with the kneading blade installed, back in its place
inside the breadmaker
4. Set the program 12 – BAKE and run the breadmaker empty in this mode for 10
minutes.
the breadmaker from the power socket and allo
container A3 and the kneading blade again and dry thoroughly.
Note:
When first turned on, there may be light smoke emitted.
normal.
5. Now
USING THE
Place the breadmaker on an even, dry and stable surface, e.g. on a k
countertop.
Open the lid A2 and insert the baking container A3 inside the breadmaker unit. T
the baking container A3 clockwise until you secure it in place. Put the kneading
blade on to the shaft located at the base of the baking container A3 , and push it
down thoroughly
Note:
T from the baked bread easier
we recommend coating the kneading blade and shaft with food-grade
fat that can be heated.
Measure out the ingredients according t
container A3 in the following order:
–
eggs, etc.
–
sprouts, flakes, seeds, et
spices into another
–
fresh yeast, put the sugar in directly with it.
come into contact with liquid before the breadmaker is started.
–
a
ingredients, i.e. first add the y
this case it applies that the yeast must not come into contact with liquid befor
the breadmaker is started.
–
recipes.
The room temperature of the ar
effect on the final size of the finished loaf.
is 15°C to 34°C.
Note:
Amaximum of 590 g of flour and 6 g of dried yeast may be used in a
batch. Do not place a
container
Close the lid A2 and connect the power cord to a
to a
program length 03:00 and loaf weight 900 g and crust colour "MEDIUM" will appear
on the display B1 .
Use button MENU B2 to set the required pr
Use button COL B3 to select the crust colour.
Use button LOA B6 to set the loaf size. Certain programs do not enable the crust
colour or loaf size to be set.
If you want your bread to be baked at alater time
buttons + and –.
TST B5.
shown on the display B1 will start flashing and the time remaining until the end
of the program will start counting down.
through the individual phases of the program. Steam is emitt
openings during the baking process.
In programs: BASIC, FRENCH,
CAKE and
you wish to do so, open the lid A2 and add the ingr
careful not to be scalded by the hot steam coming out of the ven
and the baking area.
When the program has finished, a
switch to the KEEP
mode, hold down button ST B5.
When the program has finished, tilt open the lid A2 .
the handle of the baking container A3 . Turn the baking container A3 anticlockwise
to release it and then carefully remov
container A3 on to a heat resistant mat and allow the bread to cool down f
approximately 10 minutes while still insideA3
upside down to release the bread from it. If the bread does not c
its own, move the shafts a
removal hook A7 .
W
Be very careful when handling the baking container A3 since it
is very hot. Risk of burns. Always use protective kitchen gloves.
When you have finished using it, disconnect the breadmaker fr
and clean all the used parts according to the instructions contained in the chapter
Cleaning and maintenance.
Slicing and storing the bread
Allow the bread to cool down f
T
blade.
Wrap any unconsumed br plastic bag. Y
temperature for up to 3 da
If you wish to store the bread for an e
aplastic bag or an air-tight container and the store it in afreez
Homemade bread does not contain any preservatives and, ther
kept for as long as store-bought bread.
