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  
  
Този електроуред не е предвиден да се ползва
с отделен таймер за отложен старт или
отделна система за дистанционен контрол.
Този уред е предназначен само за домашна
употреба и не е предназначен за комерсиални
цели, поради което гаранцията е невалидна ако:
- уредъд се използва в професионални кухни в
магазини, офиси и други работни среди;
- ако се използва в селскостопански къщи
- от клиенти в хотели, мотели и други подобни
социални среди;
- в барове и закусвални.
Този уред не е направен да се ползва от хора
(включително деца) с психически, сетивни
или ментални недостатъци, или от хора без
необходимите знания и опит, без да бъдат
наблюдавани или да без да бъдат инструктирани
за начина на ползване на уреда от човек, който
е отговорен за тяхната сигурност. Децата
задължително трябва да бъдат наблюдавани, за да
не се допусне да си играят с уреда.
Ако захранващият кабел е повреден той
задължително трябва да се подмени в
BG
3
оторизиран сервизен център или от
квалифициран специалист, за да се избегне
евентуален риск.
Този уред не е предвиден да се ползува от деца под
8 години, както и хора с ограничени физически
и ментални способности и познания, освен
ако не са инструктирани или надзиравани в
боравенето с уреда и предварително запознати
с евентуалните рискове.
Децата не бива да играят с електроуреда.
Пазете уреда и захранващия кабел извън обсега
на деца!
Не превишавайте дозата на съставките указани
в рецептите.
    :
- Не превишавайте количеството от 1000 г тесто,
- Не превишавайте количеството от 620 г брашно и
10 г мая.
   :
- не надхвърляйте 400 г тесто на партида.
- не надхвърляйте 250 г брашно и 6 г мая на партида.
Използвайте кърпа или влажна гъба, за да
почистите частите, които влизат в контакт с храната.
4
Внимателно прочетете инструкциите преди да
използвате уреда за първи път: производителят
не носи отговорност в случай, че уредът не е
използван съгладно инструкциите.
За ваша безопаснот този уред отговаря на
всички стандарти и регулативни норми
(Директива за нисък волтаж, Електромагнитна
съвместимост, Материали безопасни при досег
с храна, Околна среда...).
Използвайте уреда върху стабилна повърхност,
далеч от течаща вода, която би могла да го
напръска, както и не в кухненски шкаф, ниша
или под рафт.
Уверете се, че необходимото захранване
кореспондира с това на вашата електрическа
инсталация. Евентуална грешка при
включването би довела до анулиране на
гаранцията на уреда.
Вашият електроуред трябва да се включи в
заземен контакт. Ако това е невъзможно, всеки
един токов удар би могъл да нанесе сериозна
повреда. За вашата безопасност заземяването
на контакта трябва да кореспондира със
съответните стандарти за електрическа
инсталация във вашата страна.
Този уред е предназначен само за ползване
вътре, в домашни условия. Не го използвайте
навън.
Всяко използване с комерсиална цел или
в разрез с инструкциите би довело до
прекратяване на условията по гаранцията.
Изключвайте уреда, когато приключите работа
или преди да го почиствате.
Не използвайте уреда когато:
- Захранващият кабел е дефектен или
наранен
- Уредът е бил изпускан на пода и показва
видими знаци на ниезправност или не
работи, както трябва.
В тези случаи уредът трябва да бъде занесен в
най-близкия сервизен център, за да се избегне
евентуален риск.
Вижте гаранционната карта.
Всяка друга интервенция с изключение на
почистване и ежедневна поддръжка, трябва
да се извършва от квалифициран специалист в
оторизиран сервизен център.
Не потапяйте уреда, щепсела или захранващия
кабел във вода или някаква друга течност.
Не оставяйте захранващия кабел да виси и да
бъде достъпен за деца.
Захрънващият кабел не трябва да бъде в контакт
с горещите части на вашия уред, близо до
източник на топлина или остри ръбове.
Не местете уреда докато работи.
    
       .
     .
Не изключвайте уреда като дърпате
захранващия кабел.
5
Използвайте удължител, който е в изправно
състояние и с щепсел за заземяване. Уверете
се, че параметрите на удължителя отговарят на
тези, които са указани върху вашия електроуред.
Не поставяйте уреда върху други електроуреди.
Не използвайте уреда като средство за
затопляне.
Не използвайте уреда за други приготовления
освен за хляб и сладко.
Не поставяйте хартия, карти или пластмаса в
уреда и не слагайте нищо върху него.
В случай, че някоя част на уреда се запали не се
опитвайте да я изгасите с вода. Изключете уреда
и зъдушете пламъците с влажна кърпа.
За ваша безопасност използвайте аксесоари и
резервни части предназначени само за вашия
уред.
     
     
    .  
     
   .
Никога не покривайте въздушните отвори.
Бъдете много внимателни, може да излезе пара,
когато отворите капака в края или по време на
програмата.
 ,     
       
   .
Примерното ниво на шума излизащ от този уред
е 59 db.
   !
Машината е изработена от различни материали, които могат да се предадат на вторични
суровини или да се рециклират.
Предайте ги в пунк т за събиране на вторични суровини.
6
SIGURNOSNE UPUTE
VAŽNA UPOZORENJA
  



    

 -


-




    

-

   

    
     


BS
7
-
-

-


-


       

-

U posudi za hljeb:
-

  0 

U kalupima za bagete:
-

- -

 

8
   

      


  -
-


 

   
    
-
-

   

     -
  -
     
    


 

 
 
 


      
     

       



 

 

 


       



 
 Ne dotičite kontrolnu ploču tokom i
neposredno nakon ciklusa pečenja.
Kontrolna ploča dostiže visoku tempera-
turu.
 
     
    

 
 
 

 


9
Pomozimo zaštiti okoline!


    
-

 Na kraju programa koristite uvijek kuhin-
jske rukavice, kako ne biste dodirnuli
posudu ili vruće dijelove aparata. Tokom
upotrebe, aparat se jako zagrije.
 
  

 Budite vrlo pažljivi, para može biti
ispuštena kad otvorite poklopac na kraju
ili tokom programa.
 

10
BEZPEČNOSTNÍ POKYNY
BEZPEČNOSTNÍ OPATŘENÍ
     
-

      

 







     
   





 
     
CS
11

        

     

     






-

V nádobě na chleba:



Na deskách na bagety:




12
    


-


   
      

  

 
      



 



 

 
     
    

 -


     
      


 

 -

 

 



    -
     


    
-
-

      


   

       
-


 
 Za provozu pekárny ani bezprostředně po
vypnutí se nedotýkejte průzoru, může být
horký.
     

      


 

 

13
     

 

  
 

      



   

 Na konci programu vždy použijte kuchyňské
rukavice – pečící nádoba i části pekárny jsou
rozpálené. Za provozu se pekárna zahřívá na
velmi vysokou teplotu.
       

 

 Buďte velmi opatrní při otevření víka,
protože se pára může uvolnit na konci nebo
v průběhu programu.
 

Podílejme se na ochraně životního prostředí!


14
BIZTONSÁGI TANÁCSOK
FONTOS FIGYELMEZTETÉSEK
    







    

      
  
   
     

    
   
    

     
    


HU
15



-


-
     




     

A kenyérsütő formánál:

        

A bagett sütőlapoknál:

-

 

16


   

      
 
  -
 
  -

 

-

 
 -
  

 -
-
      
  
   -

 -

    
-
-


       
 -

 



     
-
-

 
-

 

     

    
     

 
 Ne érintse meg a betekintő ablakot
működés közben vagy kis idővel a kikap-
csolás után. Az ablak felforrósodhat.
 
 

      -

 
17
Vegyünk részt a környezetvédelemben!


 

 -

 
-

  -


 A program végén mindig használjon
sütőkesztyűt az edény és a forró alkatré-
szek megérintéséhez. A készülék nagyon
felforrósodhat a használat során.
 
 -


 Legyen nagyon óvatos, gőz szabadul-
hat ki, amikor kinyitja a fedőt a program
végén vagy közben.
 
18
SFATURI PRIVIND SECURITATEA
PRECAUII IMPORTANTE
 
   

 -
-







-

 -
-
    


 



RO
19
-

-

         
        



-





 
În cuva pentru pâine:


În tăvile pentru baghete:



     

20
  

    

     
   
 
   -
      

 


       
    
  

 

      
-

 -





 

 
 -


     

     
-


      


   

 -

 



 
 Nu atingei fereastra de supraveghere în
timpul şi imediat după funcionare. Fereas-
tra poate atinge o temperatură înaltă.
       

       


21
 
 
 -

 

 


 


 La sfârşitul programului, folosii întot-
deauna mănuşi de cuptor pentru a manipula
vasul sau piesele erbini ale aparatului.
Aparatul se încălzește foarte tare în timpul
utilizării.
 
        
-

 Atenie, este posibil ca aparatul să emane
abur când deschidei capacul la terminarea
sau în timpul programului.
 

Să participăm la protecia mediului !


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BEZPEČNOSTNÉ POKYNY
BEZPEČNOSTNÉ OPATRENIA

-

      



-
-


      
-


      

-


-



SK
23
      




     
  
   
-
  

-




V nádobe na chlieb:



Vo formách na pečenie bagiet:
    



24
 
     
 

 
-
   -
 

 
-
   -
  

 
  

 -


-


 -
-




 

 








 
-

 

 

 


  

 Nedotýkajte sa priezoru počas a bez-
prostredne po prevádzke. Okienko môže
byť veľmi horúce.
 -

  
    

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 


 
 
   

    

      
 

    
    

 Na konci programu vždy použite ruka-
vice na uchopenie nádoby alebo horú-
cich častí zariadenia. Zariadenie sa počas
používania veľmi zohreje.
 
 


 Buďte veľmi opatrní pri otvorení veka,
pretože sa para môže uniknúť na konci
alebo v priebehu programu.
 

Podieľajme sa na ochrane životného prostredia!


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SL
VARNOSTNA PRIPOROČILA
POMEMBNI PREVIDNOSTNI UKREPI
       


-

-

-


-


     
   
-

-
 


-
27
-


     
       
   

     -
 




-



V posodi za kruh:
0 

Na ploščah za štručke:



28
-

 
-

        


     

 
-


     
  


 
     
     
    



 -

 -
  
-


 

 
- 
         

    
  
-

 
  

 -

    

       



 
 Med delovanjem ali tik po njem se ne doti-
kajte oglednega okenca. Okence lahko
doseže visoko temperaturo.
 
 -

   

29
Pomagajmo varovati okolje!


   

 


      -


• Na koncu programa vedno uporabljajte
rokavice za peko, da boste lažje prijeli kruh
in vroče dele naprave. Naprava se med upo-
rabo zelo segreje.
 
  
  -

 Bodite previdni, saj lahko izhaja para, ko
odprete pokrov po koncu programa ali med
programom.
 
30
BEZBEDNOSNA UPUTSTVA
VAŽNA UPOZORENJA


     

- 


 





 -

-
-

      
    

SR
31



      
-



-



U posudi za hleb:

-   

U kalupima za bagete:
-

- 

     

32

-
-

    
   -
 
  
 

 -


 


 -

   

-



 
  


 

 

 
 
      

-


   
   

 

 
 


 
 Ne dodirujte prozor za nadgledanje tokom
i neposredno posle procesa rada. Može biti
veoma vruć.
 

  
-

 -

 
   

33
       

 
      

     


 Na kraju programa, uvek upotrebite kuhin-
jsku rukavicu da biste izvadili posudu za
pečenje ili vruće delove aparata. Tokom
rada, aparat postaje veoma vruć.
 
       


 Budite veoma pažljivi, para može da bude
ispuštena kada otvorite poklopac na kraju
ili tokom programa.
 
Pomozimo zaštiti čovekove sredine!


34
SIGURNOSNE UPUTE
VAŽNA UPOZORENJA




    

-   
    


- -

    

     
    
    






 -
HR
35


     
   
-







-

U posudi za kruh:



Na pločama za baguette:




      

36
  



   
     
-

      

    -

      
     
-


 
 
    


    -
    
-
   -

 

     





  

 -
-

 

 
 


 
 Ne dodirujte prozor za nadgledanje tije-
kom i odmah nakon završetka pečenja.
Prozor može biti vrlo vruć.
 

   



 
 
 

 

 

  

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 


 Na kraju programa uvijek rabite kuhinjske
rukavice, kako ne biste dodirnuli posudu ili
druge vruće dijelove uređaja. Tijekom upo-
rabe, uređaj se jako zagrije.
 
 

 Budite oprezni, budući da prilikom otva-
ranja poklopca tijekom ili po završetku
programa, može početi izlaziti vruća para.
 

Sudjelujmo u zaštiti okoliša!
-


38
OHUTUSSOOVITUSED
TÄHTSAD ETTEVAATUSABINÕUD


 -
 -


    


    


     
    


-


     

   

ET
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    
-
    
   
-


  

-

      








- 

-

40
     
-


    
-


...).


 
-

 
-


     
    
  
  -
    
   
    -
   
    


 -
   
-
-


 


 


 
 



-
-

      
  
    

 
    
   -

 

 
    
-
-

 
 Ärge puudutage vaateakent töötamise ajal
või vahetult selle järel. Vaateaken võib olla
äärmiselt kuum.
41
 

   
    


 
 
 -

      


 
 -

 -

 Programmi lõppedes kasutage panni või
seadme kuumade osade käsitlemisel alati
ahjukindaid. Seade muutub kasutamise käi-
gus väga kuumaks.
 
     
     

 Olge väga ettevaatlik, kui avate kaane pro-
grammi lõppedes või selle ajal, sest siis võib
seadmest tulla kuuma auru.
 
Aitame koos keskkonda kaitsta!


42
DROŠĪBAS REKOMENDĀCIJAS
SVARĪGIE AIZSARDZĪBAS PASĀKUMI
-




     


-     

-      

     
    
      
    
    



 -


       
LV
43
    
-

   
       
      
   



      
       


Maizes pannā:



Uz bagešu formām ar pretpiedeguma
pārklājumu :
- 

- 



44
   

   

     -
   


   
…).

-

 -
 -

    
    
     -
     
   
     
   
 
    

 
   
   


 

 
 
 -

    

     

   


 

    

      
-

 
 Nepieskarieties skatlodziņam lietošanas
laikā un uzreiz pēc tās. Lodziņš var uzkarst
līdz augstai temperatūrai.
 
      


 
 
45
Palīdzēsim aizsargāt vidi!


 

 

  
   

      

 Programmas beigās vienmēr lietojiet
virtuves cimdus, pieskaroties pannai vai
ierīces karstajām daļām. Lietošanas laikā
ierīce ļoti stipri uzkarst.
 
 -

 Rīkojieties piesardzīgi, jo, atverot vāciņu
programmas darbības laikā vai pēc tās, var
iznākt tvaiks.
 
46
SAUGOS REKOMENDACIJOS
SVARBŪS ĮSPĖJIMAI
     

    
     
    

   


-


 -
    
-



    



LT
47





-

  





Konteineris duonai ruošti:
       

Prancūziškajam batonui kepti skirtos skar-
dos:




-

48
     
   -
    

     

 -
   
-

     
-
 

 -
-

 



 

 
     

   
-

     

       

 




     

    

     -
    


      
   

     


      


 
 Prietaisui veikiant ar iš karto po veikimo
draudžiama liesti žiūrėjimo langelį. Lange-
lis gali įkaisti iki itin aukštos temperatūros.
    

 
   

49
     

     

     

      


     
-


 -

 Pasibaigus programai, visada naudokitės
pirštine, kai liečiate įkaitusias prietaiso
dalis. Veikimo metu prietaisas labai įkaista.
    

    


Būkite atsargūs. Atidarius dangtį progra-
mos vykdymo metu ar jos pabaigoje, gali
plūsti garas.
 

Padėkite apsaugoti supančią aplinką!


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PL
ZALECENIA DOTYCZĄCE BEZPIECZEŃSTWA
WAŻNE WSKAZÓWKI
     



      

 


- 


 
-
-

       
    -
 
 


51
 
    


     
        

-
  
      

  
   
    
-
     



 -

W formie do chleba:
    
0 
- 

52
W blachach do bagietek:




 

     
     
     

  

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  
    

  
  
-

 -

   
-

     

    

-


-

  
   

      
     
 
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
 
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   

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
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
   

   
-

 
-

 
   

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     


 

 



     

• Niewolnodotykaćokienkawczasiedziałania
urządzenia. Okienko może rozgrzać się do
wysokiejtemperatury.
 

 
   

      

    

    
     

     
-

 


• Po zakończeniu programu zawsze trzeba
korzystaćzrękawicprzyprzenoszeniuformy
oraz gorących części urządzenia. W czasie
działaniaurządzenierozgrzewasiędobardzo
wysokiejtemperatury.
 
     

      

• Prosimy zachowaćdużą ostrożność,po pod-
niesieniu przykrywki,na końcu lubw czasie
programu ze środka może buchnąć para.
      

Chrońmyśrodowiskonaturalne!


54
SAFETY INSTRUCTIONS
IMPORTANT SAFEGUARDS
•Thisapplianceisnotintendedtobeoperated
bymeansofanexternaltimerorseparate
remote-controlsystem.
•This appliance is intended for domestic
householduseonly.Itisnotintendedto
beusedinthefollowingapplications,and
theguaranteewillnotapplyfor:
-staffkitchenareasinshops,officesand
otherworkingenvironments;
-farmhouses;
-byclientsinhotels,motelsandother
residentialtypeenvironments;
-bedandbreakfasttypeenvironments.
•Thisapplianceisnotintendedforuseby
persons(includingchildren)withreduced
physical,sensoryormentalcapabilities,or
lackofexperienceandknowledge,unless
theyhavebeengivensupervisionorinstruction
concerninguseoftheappliancebyanadult
responsiblefortheirsafety.
Children should be supervised to ensure
thattheydonotplaywiththeappliance.
EN
55
•Ifthepower supplycordis damaged, it
mustbereplacedbythemanufacturerorits
serviceagentorasimilarlyqualifiedperson
inordertoavoidahazard.
•Thisappliancecanbeusedbychildrenaged
from8yearsandaboveandpersonswith
reducedphysical,sensoryormentalcapabilities
orlackofexperienceandknowledgeifthey
havebeengivensupervisionorinstruction
concerninguseoftheapplianceinasafe
wayandunderstandthehazardsinvolved.
Childrenshallnotplaywiththeappliance.
Childrenundertheageof8yearsshould
notusethisapplianceunlesscontinuous
supervisionbyaresponsibleadultisgiven.
Cleaningandusermaintenanceshallnotbe
madebychildrenunlesstheyareolderthan
8yearsandsupervised.
Keeptheapplianceanditscordoutofreach
ofchildrenlessthan8years.
•Donotexceedthequantitiesindicatedin
therecipes.
In the bread pan:
-donotexceedatotalof1000gofdough,
56
-donotexceedatotalof620gofflourand
10gofyeast.
In the baguette baking trays:
-donotexceed400gofdoughperbatch.
-donotexceed250gofflourand6gof
yeastperbatch.
•Useaclothorawetspongetocleanthe
partsincontactwithfood.
•Carefullyreadtheinstructionsbeforeusing
yourapplianceforthefirsttime:themanu-
facturerdoesnotacceptresponsibilityforuse
thatdoesnotcomplywiththeinstructions.
•Foryoursafety,thisproductconformstoall
applicablestandardsandregulations(Low
VoltageDirective,ElectromagneticCompa-
tibility,FoodCompliantMaterials,Environ-
ment,…).
•Usetheapplianceonastableworksurfaceaway
fromwatersplashesandundernocircumstances
inacubby-holeinabuilt-inkitchen.
•Usetheapplianceonastableworksurface
awayfromwatersplashesandundernocir-
cumstancesinacubby-holeinabuilt-inkit-
chen.
•Itiscompulsorytoconnectyourappliance
toasocketwithanearth.Failuretorespect
thisrequirementcancauseelectricshockand
possiblyleadtoseriousinjury.Itisessen-
tialforyoursafetyfortheearthconnection
tocorrespondtothestandardsforelectri-
calinstallation applicablein yourcountry.
Ifyourinstallationdoesnothaveanoutlet
connectedtoearth,itisessentialthatbefore
makinganyconnection,youhaveacertified
organisationintervenetobringyourelectrical
installationintoconformance.
•Thisproducthasbeendesignedfordomestic
useonly.
•Unplug the appliance when you have fi-
nishedusingitandwhenyouwanttoclean
it.
•Donotusetheapplianceif:
-thesupplycordisdefectiveordamaged,
-theappliancehasfallentothefloorand
showsvisiblesignsofdamageordoesnot
functioncorrectly.
Ineithercase,theappliancemustbesentto
thenearestapprovedservicecentretoelimi-
nateanyrisk.Seetheguaranteedocuments.
•Allinterventions otherthancleaningand
everyday maintenance by the customer
mustbeperformedbyanauthorisedservice
centre.
•Donotimmersetheappliance,powercordor
pluginwateroranyotherliquid.
57
•Donotleavethepowercordhangingwithin
reachofchildren.
•Thepowercordmustneverbeclosetoorin
contactwiththehotpartsofyourappliance,
nearasourceofheatoroverasharpcorner.
•Donotmovetheappliancewheninuse.
•Do not touch the viewing window during
and just after operation. The window can
reach a high temperature.
•Donotpullonthesupplycordtounplugthe
appliance.
•Onlyuseanextensioncordthatisingood
condition,hasanearthedsocketandissui-
tablyrated.
•Do not place the applianceonotherap-
pliances.
•Donotusetheapplianceas asourceof
heating.
•Donotusetheappliancetocookanyother
foodthanbreadsandjams.
•Donotplacepaper,cardorplasticinthe
applianceandplacenothingonit.
•Shouldanypartoftheappliancecatchfire,
donotattempttoextinguishitwithwater.
Unplugtheappliance.Smotherflameswith
adampcloth.
•For yoursafety, only useaccessories and
sparepartsdesignedforyourappliance.
•At the end of the programme, always use
oven gloves to handle the pan or hot parts
of the appliance. The appliance gets very
hot during use.
•Neverobstructtheairvents.
•Beverycareful,steamcanbereleasedwhen
youopenthelidattheendoforduringthe
programme.
•Themeasurednoiselevelofthisproductis
59dBa.
Let’s help to protect the environment!
Yourappliancecontainsmanymaterialsthatcanbereusedorrecycled.
Takeittoacollectionpointsoitcanbeprocessed.
SAFETY RECOMMENDATIONS
58
VEILIGHEIDSVOORSCHRIFTEN
BELANGRIJKE VOORZORGSMAATREGELEN
•Ditapparaatisnietgeschiktomgebruiktte
wordenincombinatiemeteentijdschakelaar
ofafstandsbediening.
•Uwapparaatisuitsluitendbedoeldom
gebruikttewordenvoorhuishoudelijk
gebruik.
Dezeisnietontworpenvooreengebruikin
devolgendegevallen,waarvoordegarantie
nietgeldigis:
-inkleinschaligepersoneelskeukensinwin-
kels,kantorenenanderearbeidsomgevingen,
-doorgastenvanhotels,motelsofandere
verblijfsvormen.
•Ditapparaatisnietbedoeldomzonderhulp
enoftoezichtgebruikttewordendoor
kinderenofanderepersonenindienhun
fysieke,zintuiglijkeofmentalevermogen
hennietinstaatstellenditapparaatop
eenveiligewijzetegebruiken.
Ermoettoezichtzijnopkinderenzodatzij
nietmethetapparaatkunnenspelen.
•Wanneerhetnetsnoerisbeschadigddient
dezetewordenvervangendoordefabrikant,
NL
59
zijnservicedienstofeengelijkwaardig
gekwalificeerdpersoonomeengevaarlijke
situatietevoorkomen.
Ditapparaatmaggebruiktwordendoorkin-
derenvanaf8jaarendoorpersonenmet
beperkte fysieke, zintuiglijke of mentale
capaciteitenofpersonenzonderervaringof
kennis,indienzeviaeenpersoondieve-
rantwoordelijkisvoorhunveiligheidonder
toezicht staan of voorafgaand instructies
kregenoverhetgebruikvanhetapparaat
enopdehoogtezijnvandemogelijkerisi-
co’s.Kinderenmogennietmethetapparaat
spelen.Schoonmaak- enonderhoudswerk-
zaamhedenmogen alleenworden verricht
door kinderenbovende8 jaar die onder
toezichtstaan.Houdhetapparaatendiens
snoerbuitenbereikvankinderenonderde
8jaar.
•Houdtudanookaandeinderecepten
aangegevenhoeveelheden.
In de broodkuip:
-maaknietmeerdan1000gdeegintotaal.
- maaknietmeerdan620gmeelen10ggist.
Op de platen voor stokbroden:
60
-maaknietmeerdan400gdeegperlading.
-maaknietmeerdan250gbloemen6g
gistperlading.
•Gebruikeenvochtigesponsofdoekvoor
dereinigingvanonderdelendieincontact
komenmetdevoeding.
•Leesdezegebruiksaanwijzingzorgvuldigdoor
voordat u het apparaat in gebruik neemt:
indienhetapparaatnietovereenkomstigde
handleidinggebruiktwordt,kandefabrikant
geenenkeleaansprakelijkheidaanvaarden.
•Vooruwveiligheidvoldoetditapparaataan
detoepasselijke normenenregelgevingen
(Richtlijnen Laagspanning, Elektromagne-
tischeCompatibiliteit,Materialenincontact
metvoedingswaren,Milieu…).
•Maak gebruik van een stevig en stabiel
werkvlak dat niet door opspattend water
bereiktkanwordenenmaakingeengeval
gebruikvaneennisineeninbouwkeuken.
•Controleer of de voedingsspanning van
uwapparaatovereenkomtmetdievanuw
elektrischeinstallatie.Verkeerdeaansluiting
maaktdegarantieongeldig.
•Steekdestekkeraltijdineengeaardstop-
contact.Hetnietinachtnemenvandeze
verplichting kan elektrische schokken
veroorzakenentoternstigeverwondingen
leiden.Vooruweigenveiligheidmoethet
geaardestopcontactbeantwoordenaande
inuwlandgeldendenormenvoorelektrische
installaties. Indien uw installatie geen
geaardstopcontactheeft,dientu,voordatu
hetapparaataansluit,eenerkendeinstantie
telatenkomenomuwelektrischeinstallatie
zodanigtewijzigendatdezeaandenormen
voldoet.
•Uw apparaat is uitsluitend bedoeld voor
huishoudelijkgebruik.
•Trek,bijlangdurigeafwezigheidenalsuhet
apparaatschoonmaakt, destekker uithet
stopcontact.
•Hetapparaatnietgebruikenindien:
-hetsnoerhiervanbeschadigdofdefectis;
-hetapparaatgevallenis,zichtbaarbescha-
digdisofnietgoedmeerfunctioneert.
Iniedervandezegevallenmoethetappa-
raatnaardedichtstbijzijndeservicedienst
teruggestuurdwordenomrisico’stevermij-
den.Raadpleegdegarantie.
61
•Elkehandelingandersdanschoonmakenen
hetgewoneonderhouddientdooreendoor
erkendeservicediensttegebeuren.
•Houdhetapparaat,devoedingskabelofde
stekkernietinwaterofenigeanderevloeis-
tof.
•Laathetnetsnoernietbinnen handbereik
vankinderenhangen.
•Hetnetsnoermagnietindebuurtvan,ofin
contactmetdewarmedelenvanhetappa-
raat,indebuurtvaneenwarmtebronofop
scherperandenkomen.
•Het apparaat niet verplaatsen als het
aanstaat.
•Raak het kijkvenster niet aan tijdens en
vlak na de werking. De temperatuur van
het kijkvenster kan hoog zijn.
•Treknietaanhetsnoeromdestekkeruithet
stopcontacttehalen.
•Gebruik alleen in goede staat verkerende
verlengsnoerenmeteengeaardestekkeren
eensnoerwaarvandedoorsnedeminstens
gelijkisaandievanhetapparaat.
•Plaatshetapparaatnietopeenanderappa-
raat.
•Gebruikditapparaatnietalshittebron.
•Gebruik ditapparaatuitsluitend voor het
bakkenvanbroodofhetmakenvanjam.
•Nooitpapier,kartonofplasticinhetappa-
raatplaatsenenernietsopplaatsen.
•Probeerbijbrandnooitdevlammenteblus-
senmetwater.Trekdestekkeruithetstop-
contact.Doofdevlammenmeteenvochtige
doek.
•Vooruweigenveiligheid,dientuuitsluitend
gebruiktemakenvandeophetapparaat
afgestemdeaccessoiresenonderdelen.
•Gebruik aan het einde van het programma
altijd ovenwanten om de uitneembare
binnenpan of de warme delen van het ap-
paraat vast te pakken. Tijdens het gebruik
wordt het apparaat zeer heet.
•Nooitdeluchtroostersdichtmakenofafdek-
ken.
•Weeszeervoorzichtig,erkanstoomontsnap-
penwanneeruhetdekselopenttijdenshet
programmaofaanheteindehiervan.
•Het bijdit apparaat gemetenakoestische
vermogenbedraagt59dBa.
Wees vriendelijk voor het milieu!
Uwapparaatbevattalrijkematerialendiehergebruiktofgerecycleerdkunnenworden.
Brenghetnaareenverzamelpuntvoorverwerkingervan.
62
SIKKERHEDSANVISNINGER
VIGTIGE FORSIGTIGHEDSREGLER
•Detteapparaterikkeberegnettilatfun-
gerevedhjælpafeneksterntimerelleren
særskiltfjernbetjening.
•Maskinenerudelukkendeberegnettilbrug
ienalmindelighusholdning.Denerikke
beregnettilbrugunderfølgendeforholdog
ensådanbrugerikkedækketafgarantien:
-Ietkøkkenforbeholdtpersonaletibutikker,
påkontorerogiandreprofessionelle
omgivelser.
-Pågårde.
-Afkunderhoteller,motellerogandre
beboelsesmæssigeomgivelser.
-IomgivelseraftypenBedandBreakfast.
•Detteapparaterikkeberegnettilatblive
brugtafpersoner(herunderbørn)hvis
fysiske,sensoriskeellermentaleevnerer
svækkedeellerpersonerblottetforerfaring
eller kendskab, med mindre de er under
opsynellerharmodtagetforudgående
instruktionerombrugenafapparatetafen
person,dereransvarligforderessikkerhed.
DA
63
Børnskalværeunderopsynforatsikre,at
deikkelegermedapparatet.
•Hvisledningenbliverbeskadiget,skal
denudskiftesaffabrikanten,hansser-
viceværksted,ellerentilsvarendeud-
dannetpersonforatundgå,atderopstår
fare.
•Detteapparatkanbrugesafbørn,dererfyldt
8årogafpersoner,derikkeharerfaringmed,
ellerkendskabtilapparatet,ogsomikkehar
defornødnefysiske,sensoriskeellermentale
evner,hvisdeerblevetinstrueretibrugenaf
apparatetpåensikkermådeogergjortbe-
kendtmedrisiciene.Børnmåikkelegemed
apparatet.Rengøringogvedligeholdelse
ikkeforetagesafbørn,medmindredeerfyldt
8årogovervågesafenvoksen.
Holdapparatetogledningenudenforbørns
rækkevidde(hvisdeikkeerfyldt8år).
•Overskridikkedeanførtemængderiops-
krifterne.
I brødformen:
-Maks.1000gdejialt.
-Maks.620gmelog10ggær.
64
I baguette-bagebakkerne:
-Brugikkemereend400gdejpr.portion.
-Brugikkemereend250gmelog6ggær
pr.portion.
•Brug etklædeellerenvåd svamp til at
rensededele,derkommeriberøringmed
fødevarer.
•Læsbrugsanvisningenomhyggeligt,førap-
paratettagesibrugførstegang:Fabrikanten
påtagersigintetansvarforskader,derops-
tårvedforkertbrug.
•Foratbeskyttebrugerenerdetteapparati
overensstemmelsemedgældendeforskrifter
ogstandarder(DirektiveromLavspænding,
ElektromagnetiskKompatibilitet,Materialer
i kontaktmedfødevarer, Miljøbeskyttelse
osv.).
•Anvend apparatet på en jævn og stabil
bordfladevækfravandsprøjt.Endvidereskal
apparatetplaceres,sådetharluftomkring
sig.
•Kontrolleratel-nettetsspændingsvarertil
apparatets.Garantienbortfaldervedtilslut-
ningtilforkertspænding.
•Deterstrengtnødvendigtattilslutteappa-
ratetvedetekstrabeskyttetstik.Hvisdenne
regel ikke overholdes, kan det medføre
elektriskestødogeventueltalvorligeskader.
Afhensyntilbrugerenssikkerhedskaldet
ekstrabeskyttedestikleveoptilgældende
standarderforelektriskeinstallationeridet
land,hvordetbruges.Hvisderikkeeret
ekstrabeskyttetstikidininstallation,erdet
strengtnødvendigtatbedeenautoriseret
elektrikeromatinstalleredetindenappara-
tettilsluttes.
•Apparateterudelukkendeberegnettilinden-
dørsbrugienalmindelighusholdning.
•Tagapparatetsstikud,nårdetikkeeribrug
ogunderrengøring.
•Brugikkeapparatet,hvis:
-Ledningenerbeskadiget.
-Apparateterblevetbeskadigetellerikke
fungererkorrekt.
Kontaktisåfalddetnærmesteautoriserede
serviceværksted.
•Ethvert indgreb, ud over kundens almin-
delige rengøring og vedligeholdelse af
apparatet,skalforetagesafetautoriseret
serviceværksted.
•Dypikkeapparatet,ledningenellerstikket
nedivandellerenhverandenvæske.
•Lad ikke ledningen hænge ned indenfor
børnsrækkevidde.
•Ledningenmåaldrigkommeinærhedenaf,
ellerberøreapparatetsvarmedele,envar-
mekildeellerenskarpkant.
•Flytikkeapparatet,mensdeteribrug.
•Rør ikke ved åbningen, mens apparatet
fungerer, og lige efter det er standset.
Åbningen kan blive meget varm.
65
•Tagikkeapparatetsstikudvedattrækkei
ledningen.
•Brugkunenforlængerledningigodstand,
derharetstikmedjordforbindelseogenle-
dningmedettværsnit,derermindstligmed
tværsnittetpådenmedfølgendeledning.
•Anbringikkeapparatetovenpåandreappa-
rater.
•Brugikkeapparatetsomvarmekilde.
•Apparatetmåikkeanvendestiltilberedning
afandetendbrødogmarmelade.
•Komaldrigpapir,kartonellerplastiknedi
apparatetoganbringikkenogetovenpådet.
•Hvisvissedeleafapparatetskulleantænde,
forsøgaldrigatslukkeildenmedvand.Tag
apparatetsstikud.Kvælflammernemedet
fugtigtklæde.
•Afsikkerhedsårsagermåderkunbrugestil-
behørogreservedele,derpassertilappara-
tet.
•Brug altid grydelapper i slutningen af
programmet til at håndtere formen eller
apparatets varme dele. Apparatet bliver
meget varmt under brug.
•Tilstopaldrigventilationsgitrene.
•Manskalværeforsigtig,daderkanslippe
varmdampud,nårmanåbnerlågetislut-
ningenaf,ellerunderetprogram.
•Detteproduktsstøjniveauerblevetmålttil
59dBa.
Vi skal alle være med til at beskytte miljøet!
Apparatetindeholdermangematerialer,derkangenbrugesellergenvindes.
Afleverdethosetspecialiseretindsamlingscenter,nårdetikkeskalbrugesmere.
SIKKERHEDSANVISNINGER
66
SIKKERHETSINSTRUKSJONER
VIKTIGE FORSIKTIGHETSREGLER
•Detteapparateterikkelagetforåfungere
medenutvendigtimerelleretseparat
fjernkontrollsystem.
•Dennemaskinenerkunberegnettilbruki
hjemmet.
Denerikkementforslikbruksombeskrives
nedenfor,ogsomikkedekkesavgarantien:
-Ikjøkkenkrokerforbeholdtpersonaleti
butikker,kontorerogandrearbeidsmiljøer
-Pågårder
-Avkundenepåhotell,motellogandre
stedermedhjemligpreg
-Påstedersomf.eks.bed&breakfast.
•Detteapparateterikkementforpersoner
(inkl.barn)mednedsattefysiske,senso-
riske eller psykiske evner, eller uerfarne
personer,unntattdersomdefårtilsyneller
forhåndsinstruksjoneromanvendelsenav
apparatet fra en person med ansvar for
deressikkerhet.Barnskalholdesundertil-
synforåsikreatbarnetikkebrukerappa-
ratettillek.
NO
67
•Dersomnettledningenerskadet,måden
byttesavprodusenten,densserviceverksted
eller av en autorisert elektroforhandler.
Detteforåunngåfarevedbruksenere.
•Detteapparatetkanbrukesavbarnover
8årogavpersonermedredusertefysiske,
sensoriskeellermentaleevner,elleravper-
sonersomikkehardennødvendigeer-
faringellerkunnskap,pådenbetingelseat
dissepersoneneerunderovervåkingeller
harfåttdenødvendigeinstruksjoneribru-
kenavapparatetogatdeharforståelsefor
defaremomentersomfølgermeddet.La
ikkebarnlekemedapparatet.Rengjøring
ogvedlikeholdskalkunutføresavbarn
over8årsomerunderovervåking.
Laikkeapparatetogledningenbefinneseg
innenrekkeviddeforbarnunder8år.
•Ikkebrukstørremengderennoppskriften
tilsier.
I brødformen:
-Ikkehamerenn1000gdeigtotalt.
-Ikkebrukmerenntilsammen620gmel
og10gtørrgjær.
68
På stekeform for bagett:
–Detmåikkeværemerenn400gdeigper
bakst.
–Detmåikkeværemerenn250gmelog
gjærperbakst.
•Brukenklutellerenfuktigsvamptilå
rengjøredelenesomerikontaktmedmat.
•Les bruksanvisningengrundig førdubru-
kerapparatetførstegang.Brukistridmed
bruksanvisningen fritar produsenten for
ethvertansvar.
•For din sikkerhet er dette produktet i
samsvarmedallegjeldendestandarderog
reguleringer(lavspenningsdirektiv,elektro-
magnetiskkompatibilitet,materiellgodkjent
forkontaktmedmat,miljø).
•Brukapparatetpåenstabilarbeidsflatepå
avstandfravannsprutogunderingenoms-
tendigheterietavlukkeietinnebygdkjøk-
ken.
•Kontrolleratnettspenningenstemmermed
maskinensspenning.Enhvertilkoblingsfeil
opphevergarantien.
•Koblealltidmaskinentilenjordetstikko-
ntakt.Dersomdenneinstruksenikkefølges,
kandetforårsakeelektriskstøtogeventuelt
medføre alvorlige skader. Det er absolutt
nødvendigfordinsikkerhetatdenjordede
stikkontakten tilsvarer gjeldende normer
forelektriskeanleggidittland.Hvisditt
elektriskeanleggikkeharenjordetstikko-
ntakt, erdet nødvendigåfå et godkjent
firmatilåoppgraderedetelektriskeanleg-
getslikatdettilsvarergjeldendenormerfør
dukoblertilmaskinen.
•Dennemaskinenerberegnetkunpåprivat
husholdningsbrukogtilmatlagingogkun
innendørs.
•Kobleframaskinenstraksduikkebrukerden
merellernårdurengjørden.
•Ikkebrukapparatetdersom:
-Strømledningenerdefektellerskadet
-Apparatetharfaltigulvetogvisersynlige
tegnpåskadeellerikkefungererkorrekt.
Ibeggetilfellermåapparatetsendestilnær-
mestegodkjenteservicesenterforåunngå
enhverfare.Segarantivilkårene.
•Alleinngrepbortsettfravanligrengjøring
ogvedlikehold,skalutføresavetgodkjent
servicesenter.
•Apparatet, strømledningen eller støpse-
letmåaldrileggesnedivannellerannen
væske.
•Ikke lastrømledningen henge nedslik at
småbarnkangripeden.
•Ikkelastrømledningenværeinærhetenav
ellerikontaktmedmaskinensvarmedeler,i
nærhetenavenvarmekildeellerliggepåen
skarpkant.
•Flyttikkeapparatetmensdeteribruk.
69
•Ikke ta på det gjennomsiktige vinduet i
løpet av og rett etter bakingen. Tempera-
turen på lokket kan være høy.
•Ikketautkontaktenvedådrailedningen.
•Brukkunskjøteledningerigodstandmeden
jordetstikkontakt,ogenledningmedminst
sammetverrsnittsomledningenlevertmed
produktet.
•Ikkesettapparatetpåandreapparater.
•Ikkebrukapparatettiloppvarming.
•Ikkebrukapparatettilåtilberedeannenmat
ennbrødogsyltetøy.
•Leggaldripapir,pappellerplastiapparatet,
ogsettingentingpådet.
•Hvisvissedeleravproduktetskulletafyr,
ikkeforsøkå slukkeflammene medvann.
Koblefraapparatet.Kvelflammenemedet
fuktighåndkle.
•Av sikkerhetsgrunner du utelukkende
bruke tilbehørsdeler og reservedeler som
passertilmaskinen.
•Etter at programmet er avsluttet, bruk all-
tid grytekluter for å håndtere bollen eller
maskinens varme deler. Maskinen blir
meget varm under bruk.
•Dekkaldritilluftristene.
•Værmegetforsiktig,dampkankommeutav
maskinennårduåpnerlokket vedslutten
elleriløpetavprogrammet.
•Støynivåetmåltpådetteapparateterpå59
dBa.
Ta hensyn til miljøet!
Dittapparatinneholdermangeelementersomkangjenbrukesellerresirkuleres.
Leverapparatetinnpåetresirkuleringssenterelleretgodkjentservicesenter.
SIKKERHETSINSTRUKSJONER
70
SÄKERHETSANVISNINGAR
VIKTIGA FÖRSIKTIGHETSÅTGÄRDER
•Apparatenärinteavseddattfungeramed
hjälpavenexterntimerellermeden
separatfjärrkontroll.
•Apparatenärendastavseddattanvändas
förhemmabruk.Denärinteavseddatt
användasiföljandefallsomintetäcksav
garantin:
-Ipentrynförpersonalibutiker,kontor
ochpåandraarbetsplatser,
-Pålantbruk,
-Förgästernasanvändningpåhotell,mo-
tellochandraliknandeboendemiljöer,
-Imiljöeravtypbed&breakfast,vandrarhem
ochliknanderumföruthyrning.
•Dennaapparatärinteavseddattanvändas
avpersoner(inklusivebarn)sominteklarar
avatthanteraelektriskutrustning,ellerav
personerutanerfarenhetellerkännedom,
förutomomdeharerhållit,genomenperson
ansvarigförderassäkerhet,enövervakning
ellerpåförhandfåttanvisningarangående
apparatensanvändning.
Ombarnanvänderdennaapparatmåstede
SV
71
övervakasavenvuxenförattsäkerställa
attbarnenintelekermedapparaten.
•Omsladdenskadas,skalldenbytasut
avtillverkaren,dennesserviceagenteller
likvärdigtkvalificeradpersonförattund-
vikafara.
•Denhärapparaten fåranvändas avbarn
över8årsamtavpersonermednedsatt
fysisk,sensoriskellermentalförmågasamt
avpersonerutanerfarenhet och kunskap,
omdeövervakasellerharfåttinstruktioner
omhurapparatenskaanvändaspåettsäkert
sättochomdeförstårderiskersomförelig-
ger.Barnfårintelekamedapparaten.Ren-
göringochanvändarunderhållfårgörasav
barnomdeäröver8årochdetskerunder
ansvarigstillsyn.
Förvaraapparatenochsladdenutomräckhåll
förbarnunder8år.
•Överskridintengdernasomangesirecepten.
I brödformen:
-Överskridintetotalt1000gdeg.
-Överskridintedentotalamängdenmjöl
på620goch10gjäst.
72
I baguetteformarna:
-fårdetintevaramerän400gdegper
omgång.
-fårdetintevaramerän250gmjöloch6
gjästperomgång.
•Rengördedelarsomkommerikontaktmed
livsmedelmedtrasaellervåtsvamp.
•Läs bruksanvisningen noggrant före den
förstaanvändningen.Tillverkarenfråntarsig
alltansvarvidanvändningutanattrespek-
terabruksanvisningen.
•Fördinsäkerhetöverensstämmerdennaappa-
ratmedallarådandestandarderochreglerin-
gar(lågspänningsdirektiv,elektromagnetisk
kompatibilitet,materialgodkändaförlivsme-
delskontakt,miljö).
•Användapparatenpåenstadigarbetsytapå
avståndfrånvattenstänkochdenskallunder
ingaomständigheterplaceras iett trångt
hörniettinbyggnadskök.
•Kontrolleraattapparatensvolttalöverenss-
tämmermednätspänningen.Garantingäller
intevidfelaktiganslutning.
•Apparatenskaendastanslutastillettjordat
uttag.Omapparateninteanslutstillettjor-
datuttagkandenorsakaelstötarmedallvar-
ligaskadorsomföljd.Fördinsäkerhet,setill
attdetjordadeuttagetmotsvarargällande
normerochstandarderidittland.Omdin
elektriskainstallationinteärutrustadmed
ettjordatuttagärdetnödvändigtatten
behörigelinstallatöråtgärdardininstalla-
tioninnanmaskinenansluts.
•Apparatenärendastavseddförhemmabruk
inomhus.
•Kopplaalltidurapparatensåsnartduinte
använderdenochvidrengöring.
•Användinteapparatenom:
-nätsladdenärfelaktigellerskadad,
-omapparatenharfallitigolvochuppvisar
synligaskadorelleromdenintefungerar
somdenskall.
Ibådafallenskallapparatenlämnastillnär-
masteauktoriseradeserviceverkstadföratt
elimineraallarisker.Seävengarantivillko-
ren.
•Allaåtgärderochreparationer,medundan-
tagavrengöringochsedvanligtunderhåll,
skallutförasavengodkändserviceverkstad.
•Doppa inte ner apparaten, sladden eller
stickkontaktenivattenellerannanvätska.
•Låtintesladdenvarainomräckhållförbarn.
•Låtintesladdenvarainärhetenavelleri
kontaktmedapparatensvarmadelar,nära
envärmekällaellerhängaövervassakanter.
•Flyttaintepåapparatennärdenäribruk.
•Rör inte vid fönstret när maskinen är igång
och strax efteråt. Fönstret kan vara hett.
73
•Draaldrigenbartinätsladdennärduskall
draurstickkontakten.
•Användendastenförlängningssladdigott
skick,medjordadstickkontaktochmeden
ledningvarstvärsnitt är minstlika med
nätsladdensombifogasmedprodukten.
•Placerainteapparatenovanpåandraappara-
ter.
•Användinteapparatensomvärmekälla.
•Användinte apparatenföratt göranågot
annatänbrödochsylt.
•Läggaldrigpapper,pappellerplastiappa-
ratenochplaceraingetovanpåden.
•Omnågondelavapparatenskullefattaeld,
försökaldrigsläckamedvatten.Kopplaur
apparaten.Kvävlågornamedenfuktighand-
duk.
•För dinsäkerhet, användendasttillbehör
ochreservdelaravseddafördinapparat.
•I slutet av programmet, använd alltid
grytlappar för att hantera bakformen eller
apparatens varma delar. Apparaten blir
mycket varm under användningen.
•Täppaldrigtillventilationshålen.
•Varmycketförsiktig,eftersomdetriskerar
attkommautånganärduöppnarlocketi
slutetavellerunderpågåendeprogram.
•Apparatensljudnivåär59dBA.
Var rädd om miljön!
Dinapparatinnehållerolikamaterialsomkanåteranvändaselleråtervinnas.
Lämnaden påen återvinningsstationellerenauktoriseradserviceverkstadför
omhändertagandeochbehandling.
SÄKERHETSANVISNINGAR
74
TURVAOHJEET
TÄRKEITÄ VAROTOIMIA
•Tätä laitetta ei ole tarkoitettu käynnis-
tettäväksiulkopuolisenajastimentaieril-
lisenkaukosäädinjärjestelmänavulla.
•Laiteontarkoitettuvainkotikäyttöön.Sitä
eioletarkoitettukäytettäväksiseuraavissa
tilanteissa,jotkaeivätkuulutakuunpiiriin:
-myymälöiden,toimistojentaivastaavien
ammatillisten ympäristöjen henkilökun-
nallevaratuissakeittiötiloissa,
-maatiloilla,
-hotellien,motellientaivastaavankaltais-
tenasuntoloidenasiakkaille,
-maatilamatkailunkaltaisissaympäristöissä.
•Laitettaeivätsaakäyttäähenkilöt
(lapsetmukaanluettuna),joidenfyysiset,
aistitoiminnallisettaihenkisetkyvytovat
puutteelliset,eivätkähenkilöt,joillaeiole
kokemustataitietoasenkäytöstä,paitsi
siinätapauksessa,ettäheilläontilaisuus
toimia turvallisuudesta vastuussa olevan
henkilön valvonnassa tai saatuaan
edeltäkäsintarkatohjeetlaitteenkäytöstä.
On huolehdittava siitä,ettälapset eivät
FI
75
leikilaitteella.
•Jos verkkoliitäntäjohto vaurioituu, on
valmistajantaivalmistajanhuoltoedustajan
taivastaavantevänhenkilönvaihdettava
se,ettävältetäänvaara.
•Tätälaitettavoikäyttääyli8-vuotiaatlapset
jahenkilöt,joidenfyysiset,taiaistilliset
kyvytovatheikentyneettaijoillaeiole
kokemustataiosaamistalaitteenkäytöstä,
josheovatvalvonnanalaisinataijoshe
ovatsaaneetlaitteenkäyttöäkoskevan
turvallisenopastuksen,jajosheymmärtävät
käyttöönliittyvätvaarat.Äläanna
lastenleikkiälaitteella.Lapseteivätsaa
puhdistaataisuorittaakäyttäjällesallittuja
huoltotoimenpiteitä,paitsijosheovatyli
8-vuotiaitajavalvonnanalaisina.
Pidälaitejasenjohtopoissaalle8-vuotiaiden
lastenulottuvilta.
•Äläylitäkoskaanvalmistusohjeissaannettuja
määriä.
Leipämuotti:
-Äläylitätaikinassa1000gkokonaispainoa.
-Äläylitäyhteensä620gjauhomäärääja
10ghiivaa.
76
Patonkien paistoalustat:
-taikinaeränkokosaaollaenintään400g
-taikinaerässäsaaollaenintään250g
jauhojaja6ghiivaa.
•Puhdistaelintarvikkeidenkanssakosketuksissa
olevatosaträtillätaimärälläsienellä.
•Luetarkoinkäyttöohjeennenlaitteenen-
simmäistäkäyttöönottoa:joskäyttöohjetta
einoudatetavalmistajavapautuukaikesta
vastuusta.
•Laitteen turvallisuus on varmistettu sen
noudattaessa voimassaolevia normeja ja
säädöksiä (Direktiivit: Bassas jännitteet,
elektromagneettinenyhteensopivuus,elin-
tarvikkeiden kanssa kosketuksiin joutuvat
aineet,ympäristö…).
•Tarkista, että laitteeseen merkitty jän-
nite vastaa omaa sähköjärjestelmääsi.
Vääräänjännitteeseen kytkeminenpoistaa
laitteeseenliittyväntakuun.
•Tarkista, että laitteeseen merkitty jän-
nite vastaa omaa sähköjärjestelmääsi.
Vääräänjännitteeseen kytkeminenpoistaa
laitteeseenliittyväntakuun.
•Kytkelaiteainoastaanmaadoitettuunpisto-
rasiaan.Muussatapauksessaseurauksenavoi
ollasähköiskujokavoimahdollisestiaiheut-
taavaikeitavammoja.Turvallisuutesivuoksi
on välttämätöntä, että maadoitus vastaa
maassannesähkönasennuksestasäädettyjä
normeja. Ellei sähköjärjestelmässäsi ole
maadoitettuapistorasiaa,sinunonehdot-
tomastipyydettäväammattiinsakoulutettua
sähköasentajaa hoitamaan sähköjärjestel-
mäsivoimassaoleviennormienmukaiseksi.
•Laiteontarkoitettuainoastaankotikäyttöön
kodinsisätiloissa.
•Poista pistokepistorasiasta ainakunolet
lopettanutlaitteenkäytöntaipuhdistatsitä.
•Äläkäytälaitetta,jos:
-Sähköjohtoonviallinentaivioittunut,
-Laiteonpudonnutlattiallejasiinäonnäky-
viävauroitataiseeienäätoimikunnolla.
Kummassakintapauksessalaiteontoimitet-
tavalähimpäänhuoltopisteeseenvaarojen
välttämiseksi.Katsolaitteentakuupapereita.
•Josverkkoliitäntäjohtovaurioituu,onval-
mistajantaivalmistajanhuoltoedustajantai
vastaavanpätevänhenkilönvaihdettavase,
ettävältetäänvaara.
•Kaikkitoimenpiteetasiakkaansuorittamaa
puhdistustajanormaaliahuoltoalukuunot-
tamattaonannettavavaltuutetunhuoltopal-
velunsuoritettavaksi.
•Älä koskaanlaita laitetta, virtajohtoatai
pistokettaveteentaimuuhunnesteeseen.
•Äläannavirtajohdonriippualastenulottu-
villa.
•Virtajohto ei saa koskaan joutua laitteen
kuumien osien läheisyyteen taikoskettaa
niitä,sitäei saamyöskäänsijoittaa läm-
mönlähteenlähelletaiasettaaterävällekul-
malle.
77
•Äläsiirrätoiminnassaolevaalaitetta.
•Älä koske ikkunaan käytön aikana tai heti
sen jälkeen. Ikkunan lämpötila voi olla
hyvin korkea.
•Äläirrotalaitettasähköverkostavetämällä
johdosta.
•Käytävainhyväkuntoistajatkojohtoa,jossa
onmaadoitettupistoke,johdonpoikkileik-
kauksentuleeollaainakinyhtäsuurikuin
laitteenmukanatoimitetunjohdonpoikki-
leikkaus.
•Älälaitalaitettamuidenlaitteidenpäälle.
•Äläkäytälaitettalämmönlähteenä.
•Älävalmistalaitteellamuutakuinleipääja
hilloa.
Älä laita paperia, pahvia tai muovia
laitteeseenäläkälaitamitäänsenpäälle.
•Jostuotteenjotkinosatsyttyvättuleen,älä
yritä sammuttaa sitä vedellä. Irrota laite
sähköverkosta. Sammuta liekit kostealla
kankaalla.
•Käytäomanturvallisuutesivuoksiainoastaan
varusteitajavaraosia,jotkaontarkoitettu
laitteeseesi.
•Käytä ohjelman loputtua aina suojakäsi-
neitä, kun kosketat kulhoa tai laitteen
kuumia osia. Laite tulee hyvin kuumaksi
käytön aikana.
•Älätukikoskaantuuletusritilöitä.
•Olehyvinvarovainen,laitteestavoipäästä
höyryä,kunavaatkannenohjelmanaikana
taisenloppuessa.
•Tuotteenakustinentehonouseeaina59dBa
saakka.
Huolehtikaamme ympäristöstä!
Laitteesionvarustettumonillaarvokkaillajakierrätettävillämateriaaleilla.
Toimitalaitteesikeräyspisteeseentaisellaisenpuuttuessavaltuutettuun
huoltokeskukseen,jottalaitteenosatvarmastikierrätetään.
TURVAOHJEET
78
GÜVENLİK TALİMATLARI
ÖNEMLİ UYARILAR
      


     



-


- -


     
     
   
   



   
   

TR
79
 
    

      -
    


     -

    
 
     
  


  


 
Ekmek haznesinde:
-    

       

80
Baget pişirme tepsilerinde:
-       

      

 

     
   
-
-

 


    

      
     

    

-

      
    
  
  

   

-
 

 
    

 
 
 


      
  

 
    



 


 

    

81
     



 
 İşleyiş esnasında ve hemen sonrasında
pencereye dokunmayın. Pencerenin ısısı
yüksek olabilir.
 

 -
-

 
 
      

      
      

 

-

 

      



 Program sonunda, hazneye veya
cihazın sıcak kısımlarına dokunmak için
daima mutfak fırın eldiveni kullanın.
Kullanım esnasında cihaz aşırı derecede
ısınmaktadır.
    

  

    

Önce çevre koruma !
       


GÜVENLİK ÖNERİLERİ
82
CONSIGNAS DE SEGURIDAD
PRECAUCIONES IMPORTANTES
•Este aparato no está destinado para ser
puestoenmarchamedianteunrelojexterior
ounsistemademandoadistanciaseparado.
•Este aparato se ha diseñado únicamente
paraunusodoméstico.Elaparatonoseha
diseñadoparaserutilizadoenlossiguientes
casos,quenoestáncubiertosporlagarantía:
-enzonasdecocinareservadasalperso-
nalentiendas,oficinasydemásentornos
profesionales,
-engranjas,
- por los clientes de hoteles, moteles y
demásentornosdetiporesidencial,
-enentornosdetipocasasdeturismorural.
•Esteaparatonoestáprevistoparaser
utilizadoporpersonas(inclusoniños)cuyas
capacidadesfísicas,sensorialesomentales
esténreducidas,opersonasprovistasde
experienciaodeconocimiento,exceptosin
hanpodidobeneficiarseatravésdeuna
personaresponsable desuseguridad,de
unavigilanciaoinstruccionespreviasrefe-
rentesalusodelaparato.Hayquevigilara
ES
83
losniñosparaasegurarsedequenojuegan
conelaparato.
•Sielcabledealimentaciónestádañado,
éstetiene quesersustituidoporelfabri-
cante,oenunServicioTécnicoautorizado,
ounapersonacualificada,paraevitarcual-
quierpeligro.
Este electrodoméstico pueden utilizarlo
niñosapartirde8añosdeedadyperso-
nasconcapacidadesfísicas,sensoriales
omentalesreducidasodesprovistasde
experienciaodeconocimiento,siempreque
dispongandesupervisiónohayanrecibido
instrucciones sobre el uso segurodel
electrodomésticoyentiendanlosriesgos
queimplica.Losniñosnodebenjugarcon
elelectrodoméstico. Losniñosnodeben
ocuparsedelalimpiezayelmantenimiento
deusuariodelelectrodoméstico,salvoque
seanmayoresde8añosyesténsupervisados
porunadulto.
Mantengaelelectrodomésticoysucablede
alimentaciónfueradelalcancedelosniños
menoresde8años.
•Nosobrepaselascantidadesindicadasen
84
lasrecetas.
En la cubeta de pan:
-nosobrepaselos1000gdemasaentotal.
-noexceda620gdeharinay10gdelevadura.
En las placas para baguettes:
-nosuperelacantidadde400gdemasaen
cadahornada.
-nosuperelascantidadesde250gde
harinay6gdelevaduraencadahornada.
•Utiliceuntrapoounaesponjahúmedapara
limpiarlaspartesqueentranencontacto
conlosalimentos.
•Leaatentamenteelmododeempleoantes
deutilizarelaparatoporprimeravez:unuso
noconformealmododeempleolibraríaal
fabricantedecualquierresponsabilidad.
•Parasuseguridad,esteaparatoesconforme
alasnormasyreglamentacionesaplicables
(Directivas Baja Tensión, Compatibilidad
Electromagnética, Materiales en contacto
conalimentos,MedioAmbiente...).
•Utiliceunasuperficiedetrabajoestablepro-
tegidadeproyeccionesdeaguay,enningún
caso,enunnichodecocinaintegrada.
•Compruebequelatensióndealimentación
delaparatocorrespondealadelainstala-
cióneléctrica.Cualquiererrordeconexión
anularíalagarantía.
•Conecteelaparatoaunenchufecontomade
tierra.Sinorespetaestaobligaciónpodría
provocaruncortocircuitoyproducirseoca-
sionalmentelesionesgraves.Esimprescin-
dibleparasuseguridadquelatomadetierra
corresponda a las normas de instalación
eléctricaenvigordesupaís.Silainstala-
ciónnodisponedeunenchufecontomade
tierra,antesdeutilizarloesobligatorioque
contacte con personal técnicoautorizado
paraqueadaptecorrectamentesuinstala-
cióneléctrica.
•Elaparatoestádestinadoúnicamenteauso
dentrodelhogar.
•Desconecteelaparatocuandolodejedeuti-
lizarysidesealimpiarlo.
•Noutiliceelaparatosi:
-éstetieneuncabledañadoodefectuoso.
-elaparatosehacaídoypresentadaños
visiblesoanomalíasdefuncionamiento.
Encadaunodeestoscasos,deberáenviar
el aparato al Servicio Técnico Autorizado
máspróximoparaevitarcualquierpeligro.
Consultarlagarantía.
85
•Cualquierintervenciónque nosea lalim-
piezayelmantenimientohabitualporparte
delcliente,deberealizarlaunserviciotéc-
nicoautorizado.
•Nointroduzcaelaparato,elcabledealimen-
taciónoelenchufeenaguaocualquierotro
líquido.
•Nodejecolgandoelcabledealimentaciónal
alcancedelosniños.
•Elcabledealimentaciónnodebeestarcerca
oencontactoconlaspartescalientesdel
aparato,cercadeunafuentedecaloroen
unángulovivo.
• Nomuevaelaparatomientrasestéenuso.
•No toque la ventanita durante ni justo
después del funcionamiento. La tempera-
tura de la ventanita puede ser elevada.
•Nodesconecteelaparatotirandodelcable.
•Sóloutiliceunalargadorqueestéenbuen
estado,quetengatomadetierrayuncable
conductordesecciónalmenosigualalcable
suministradoconelproducto.
•Nocoloqueelaparatosobreotrosaparatos.
•Noutiliceelaparatocomofuentedecalor.
•Noutiliceelaparatoparacocinarcualquier
otroalimentoquenoseapanymermeladas.
•Nuncacoloquepapel,plásticoocartónenel
aparato,ynoponganadaencimadeél.
•Siocurrieraquealgunaspartesdelaparato
seinflaman,nunca intenteapagarlas con
agua.Desconecteelaparato.Apaguelaslla-
masconunpañohúmedo.
•Parasuseguridad,sóloutiliceaccesoriosy
piezassueltasadaptadasalaparato.
•Al final del programa, utilice siempre
guantes de cocina para manipular la cuba
o las partes calientes del aparato. El apa-
rato está muy caliente cuando está funcio-
nando.
•Nuncaobstruyalasrejillasdeventilación.
•Prestemuchaatenciónelvaporpuedesalir
cuandoabralatapaalfinaloduranteelpro-
grama.
•Elniveldepotenciaacústicaanotadoeneste
productoesde59dBa.
¡Participemos en la protección del medio ambiente!
Elaparatocontienemuchosmaterialesvalorizablesoreciclables.
Lléveloaunpuntoderecogidaparaquerealicesutratamiento.
CONSEJOS DE SEGURIDAD
86
1
2
3
4
5
7
6
87
2f
2a 2b 2g
2c
2d
2e
8
9
88
 

1. Моля прочетете инструкциите внимателно:
методът за приготвяне на хляб с този уред не е
същия като ръчното приготвяне на хляб.
2.     ,
      
    .  
     ,   
 . Неправилното измерване
води до лоши резултати.
3. Важно е да измерите количеството на брашното
прецизно. За тази цел използвайте кухненска
везна. Използвайте пакети с идеално сука мая.
Освен ако друго е отбелязано в рецептата не
използвайте пудра захар. След като едно пакетче
с мая е вече отворено, то трябва да се съхранява
на студено място и да се ползва в рамките на 48
часа.
4. За успешното приготвяне на хляб използването
на правилните съставки е изключително важно.
Използвайте съставките преди да е изтекъл
срокът им на годност и ги съхранявайте на
хладно и сухо място.
5. За да избегнете разваляне на тестото ние ви
препоръчваме да сложите всички съставки в
тавичката за хляб в началото и да избягвате
отваряне на капака, когато хлебопекарната
работи (освен, ако не се препоръчва друго).
Внимателно следвайте реда на съставките
и количествата указани в рецептите. Първо
течните, после твърдите съставки.  
      .
  :
> Течности (масло, олио, яйца, вода, мляко)
> Сол
> Захар
> Брашно, първата половина
> Сухо мляко
> Специфични твърди съставки
> Брашно, втора половина
> Мая

• Приготването на хляб е процес, който се
     
 . В случай, че е много топло,
използвайте течности, които са по-хладни от
обикновено. По същия начин, ако е студено е
необходимо да затоплите водата или млякото
(никога над 35°С).
• Също така, понякога е необходимо да се
     
  : то може да се оформи като
топка, която лесно би излязла извън тавичката.
> Ако не цялото количество брашно е размесено
в тестото прибавете още малко вода.
> Ако тестото е твърде мокро и залепва по
страните на съда вие ще трябва да добавите малко
брашно.
Такива корекции трябва да се правят постепенно
(не повече от една супена лъжица наведнъж) и
да се изчака, за да се види дали това подобрява
тестото, преди да се продължи напред.
• Често срещана грешка е да се мисли, че
      
  . Прекаленото количество
мая прави структурата на хляба по-крехка и
тя ще нарасне много и после ще спадне по
време на изпичането. Вие можете да установите
състоянието на тестото преди изпичането му като
го пипнете внимателно с пръсти: тестото трябва
да е леко еластично и следите от пръсти трябва
да изчезнат малко по малко.

1 - Капак с прозорец
2 - Контролен панел
a-Дисплей
b-
c-Определяне на количеството
d-Бутони за настройване на отложения старт
и нагласяване на времето за програма 11
e-Избор за степен на препичане
f-Избор на програма
g-Светлилен индикатор в работен режим
3 - Тавичка за хляб
4 - Лопатка за месене
5 - Разграфена мензура
6 - 
Мерителна лъжица - супена
7 - 
на бъркащите (месещите) лопатки
8 - носач за изпичане на багети
+ 2 тави с незалепващо покритие
за багети
9 - нож за коричка + четка
BG
89
!
     .
   .
NO OK
     
Отстранете аксесоарите и всички стикери, както
от вътрешната страна, така и от въгшната страна
на уреда - A.
Почистете всички части и самия уред с влажна
кърпа.
 
Развийте напълно захранващия кабел и го
включете в заземен контакт.
Може да уситите лека миризма на изгоряло,
когато пуснете уреда за първи път.
•Отстранете съда за хляб като повдигнете
дръжката и завъртите съда леко в посока обратна
на часовника. После поставете лопатката за
месене-B-C.
•Слагайте продуктите в тавичката точно според
препоръките. Уверете се, че всички продукти са
прецизно измерени-D-E.
•Поставете тавичката за хляб в хлебопекарната.
Държейки съда за дръжката, поставете върху
оста така, че да пасне и завъртете по посока на
часовниковата стрелка леко, за да заключите-F-G.
•Затворете капака. Включете хлебопекарната в
контакта и я пуснете да работи. След звуковия
сигнал програма 1 се показва автоматично на
екрана - 800 г, средно изпичане. За достъп до
програма 4 натиснете три пъти бутон
-H.
•Натиснете бутона
.Таймерът започва да мига и
времето ще се отброява на обратно. Светлинният
индикатор за работа светва-I-J.
•Изключете хлебопекарната след края на готвенето
или цикъла на затопляне. Извадете съда за хляб от
уреда. Винаги използвайте кухненски ръкавици,
тъй като дръжката на тавичката е гореща, защото
е била в тавичката. Извадете топлия хляб и го
поставете на плот за около 1 час, за да изстине-K.
   ,      
      .
   (програма 4)
 .. > чаена лъжичка - .. > супена лъжица
ИЗПИЧАНЕ = СРЕДНО
1. ВОДА = 330 мл
2. ОЛИО = 2 с.л.
3. СОЛ = 1

ч.л.
4. ЗАХАР = 1 с.л.
5. СУХО МЛЯКО = 2 с.л.
6. БРАШНО = 525 г
7. МАЯ = 1

ч.л.
ГРАМАЖ = 1000 г
ВРЕМЕ = 3:09
90
5.  . С програмата за френски хляб
се приготвя традиционен френски бял хляб с
много мека среда.
6.  c T. Програмата Пълнозърнест хляб
се използва за направата на черен хляб с тъмно
брашно.
7.  . Програмата за Сладък хляб е
за рецепти, които съдържат повече захар и
мазнина като кифли и млечни хлябове. Ако
използвате специален вид брашно за кифлички
или гевречета, не правете повече от 750 г тесто
общо. Препоръчваме ви цикъл за изпичане
на СВЕТЛА КОРИЧКА, когато за първи път
приготвяте козуначен хляб.
8.   . Програмата за Бърз
хляб е спе-циално за рецепта за БЪРЗ ХЛЯБ. При
тази програма не можете да задавате грамажа
и степента на изпичане на коричката. За тази

9.   . Подходяща е за хора със
стомашни заболявания, които избягват
глутеновите съставки в много зърнени храни
(пшеница, ръж, ечемик, овес, лимец и др.)
Четете описанията върху пакетите на храните.
Съдът трябва да бъде винаги добре почистен,
за да се избегне риск от смесване с друг вид
брашна. В случай на строга анти-глутенова
диета внимавайте дали използваната мая
е също безглутенова. Констистенцията на
безглутеновите брашна не позволява да се
получи идеално тесто. Тестото залепва отстрани
и трябва да бъде остъргвано с пластмасова
шпатула докато се измесва. Безглутеновият
хляб е по- плътен и по-блед от нормалния
хляб. Само грамаж 1000 г е подходящ за тази
програма.
10.  . Хлябът е една от храните, които
осигуряват максимална дневна дажба сол.
Намаляването на количеството консумирана
сол води до намаляване на риска от сърдечно-
съдови заболявания.
11. . Програмата позволява печене от
10-70 минути с настройване на таймера през 10
минути. Може да бъде избирана самостоятелно
и използвана:
   
     
.      
    .
  
Избирайки програма трябва да направите серия от
стъпки, които автоматично следват една след друга.
  ви позволява да изберете
определен брой различни програми.
Времето кореспондира с избраната
програма и автоматично излиза на
дисплея. Всеки път, когато натиснете бутона
, номерът на програмата, отбелязан на дисплея, се
сменя със следващия на програмите от 1 до 15 :
1. . Програмата за багети ви позволява
сами да приготвите багети. Тази програма
протича на 3 етапа.
1ви етап > Месене и втасване на тестото
2ри етап > Оформяне (при звуковия сигнал
светлинният индикатор мига срещу символа с
багета
).
3ти етап > Изпичане. Цикълът за изпичане
започва след оформянето на багетите (за
помощ при оформянето на багетите направете
справка в предоставената книжка с рецепти).
2.  . За малки сладки хлебчета:
виенски хляб, млечен хляб, козуначен хляб и
др. Тази програма протича по същия начин като
програма 1 за багети.
3.  . Програма 3 позволява
да изпечете багетите от предварително
приготвено тесто. Когато зададете програма 3,
машината не трябва да се оставя без надзор по
време на работа. За да прекъснете цикъла преди
приключването му, спрете ръчно програмата,
като натиснете продължително бутон
. За
тази програма не съществува средно изпичане.
Препоръчваме ви да използвате цикъл за
леко изпичане за сладките хлябове и за силно
изпичане за солените хлябове.
4.  . Програмата Основен бял хляб се
използва за направата на хляб при рецепти, в
които се използва бяло брашно.
91
а) с програмата за Хлебно тесто с мая.
б) за притопляне на приготвени и изстинале
хлябове или за да станат хрупкави.
В) за завършване на готвенето в случай, че
електричеството е прекъснало по време на
приготвянето на хляба.
     
  ,  
 11.
За да прекратите цикъла преди той да е
свършил, програмата може да бъде спряна
ръчно като натиснете бутонът
.
12.  . Програмата за Тесто с мая не
включва печене. Това е програма за месене и
втасване за всички видове теста с мая като тесто
за пица, рулца, сладки кифлички.
13. . Може да се използва за направата на
сладкиши и кексове с бакпулвер. Само грамаж
1000 г е подходящ за тази програма.
14. . Програмата за Сладко автоматично
приготвя мармалади и компоти (варени
плодове) в съда.
15.   . Програма 15 е само за месене.
Тя е за еднообразна паста като юфка, например.
    
Количеството е зададено стандартно на 1000 г.
Това количество е дадедо с информационна цел.
Вижте рецептите за повече детайли. Програми 3,
9, 11, 12, 13, 14, 15 нямат настройки за количество.
За програми 1 и 2 можете да изберете два грамажа:
- 400 г за една партида (4 багети), светлинният
индикатор светва срещу грамаж 500 г;
- 800 г за една партида (8 багети), светлинният
индикатор светва срещу грамаж 1000 г;
Натиснете бутона
, за да зададете избрания
продукт - 500 г, 750 г или 1000 г. Светлинният
индикатор светва, след като изберете настройката.
    
Степента на препичане е зададена стандартно на
средно ниво. Програми 8, 9 нямят настройки на
степента на препичане. Възможни са 3 настройки:

зададените настройки натиснете бутона
, докато
светлинният индикатор покаже, че желаната
настройка е включена.
c/
Натиснете бутона , за да включите уреда.
Обратното броене започва. За да спрете програмата
или да прекратите отложеното програмиране,
зъдръще бутона
натиснат за 3 секунди.

 (. 382-386)   
    .

    ,   
   .
По време на цикъла и за програмите 1, 2, 4, 5, 6,
7, 8, 10, 12, 13 вие може да добавяте съставки:
сухи плодове или ядки, маслини, парчета бекон
и др. Звуков сигнал индикира, кога можете да се
намесите. Вижте сумарната таблица за времената

Тази колонка показва времето, което ще бъде
показано на дисплея, когато чуете звуковия сигнал.
За по-прецизна информация относно колко преди
звуковия сигнал, е изведена колонката за време
    

могат да бъдат добавени след 22 минути.

        
  .

,     ,  
        .

       ,
 .
92

    .
 ,  ,   
     .
При програми 1, 2, 4, 5, 6, 7, 8, 9, 10, 13, вие можете
да оставите приготвеното в уреда. Едночасов цикъл
на автоматично следва изпичането. Във времето,
през което хляба се поддържа топъл, дисплеят
показва 0:00 като точките на таймера мигат. В края
на цикъла, той спира след няколко последователни
звукови сигнала.
   
    
   15  ,   
    , 
.      
   3, 8, 11, 12, 13, 14, 15.
Тази стъпка идва след избиране на програмата,
нивото на препичане и количеството. Времето
на програмата излиза на дисплея. Изчислете
разликата между времето, в което стартирате
програмата и времето, когато искате приготвяното
от вас да бъде готово. Уредът автоматично включва
продължителността на програмата в цикъла.
Използвайки бутоните
и задайте на
дисплея времето, което сте изчислили (
надолу
и
нагоре). Кратко натискане променя времето
на интервали от 10 минути + кратък звуков
сигнал. Задържането на бутона натиснат дава
продължително перминаване през 10 минутни
интервали.
Например, часът е 8 вечерта и вие искате вашият
хляб да бъде готов за 7 часа на следващата сутрин.
Задайте 11:00 използвайки бутоните
и .
Натиснете бутона
.
   
започва да
мига. Обратното броене започва. Светлинната

Ако направите грешка или пожелаете да
промените параметрите на времето, задръще
бутона
натиснат, докато не чуете звуков
сигнал. Оставащото време се показва на дисплея.
Започнете операцията отново.
      
ползва за рецепти, които съдържат прясно мляко,
сирене или пресни плодове, тъй като те може да
се развалят или да изгубят вкусовите си качества.
 
    : ако е по време
на цикъла, програмата е прекъсната от спиране
на тока или някаква злополука, хлебопекарната
разполага със 7 минутна защита, през коята
настройките са запазени. Цикълът започва от там,
от където е спрял. След изтичане на това време
настройките се загубват.
       
, изчакайте 1 час, преди да включите втората,
за да може машината да изстине напълно.
    - 
: възможно е месещите лопатки да останат
залепнали в хляба, когато го извадите.
> Следо като сте извадили хляба го обърнете с
долната част нагоре като използвате за целта
кухненска ръкавица.
> С другата ръка мушнете куката в оста на месещата
лопатка -M,
> Издърпайте внимателно месещата лопатка -M,
> Обърнете хляба
нагоре и го оставете
да изстине.
M
93

  : мазнините правят хляба по-мек
и по-вкусен. Така също той се запазва по-добре и
по-дълго. Прекалената употреба на мазнина забавя
втасването. Ако ползвате масло го нарежете на
малки парченцар, за да се разпредели то по-добре
по време на приготването. Вие можете да сложите 15
г масло вместо 1 супена лъжица олио. Не добавяйте
горещо масло. Пазете мазнината от контакт с
маята, тъй като мазнината може да попречи
на рехидратацията на маята. Не използвайте
нискомаслен маргарин или заместители на маслото.
: яйцата правят тестото по-богато, подобряват
цвета на хляба и спомагат той да бъде по-мек.
Рецептите са направени за яйца с тежина 50 г, ако
вашите яйца са по-големи добавете малко брашно,
ако яйцата ви са по-малки използвайте по-малко
брашно.
: можете да използвате прясно мляко
(студено, освен ако в рецептата не е посочено
друго) или мляко на прах.
Полуобезмасленото или обезмасленото мляко е
най-добро за да не получи тестото тежка текстура.
Млякото, също така, притежава емулсиращ ефект,
като прави хляба по-мек.
: Водата рехидратира и активира маята. Тя,
също така, хидратира нишестето в брашното и
помага на леката, бяла част да се оформи. Водата
може частично или изцяло да бъде заменена с мляко
или друга течност. : .  1
(. 88)   „“.
: теглото на брашното до голяма степен
зависи от типа му. В зависимост от качеството на
брашното след изпичането можете да получите
различни резултати. Съхранявайте брашното
в плътно затворен съд, тъй като то реагира на
промените в условията и абсорбира или губи
влага. Използвайте стандартно брашно за хляб.
Ако в тестото за хляб добавите овесено брашно,
трици, пшеничен зародиш, ръжено или още
пълнозърнесто брашно, ще получите по-сбит и по-
малко бухнал хляб.
   55  ,
  ,   
  .    
    ,  
  750   .
     
 .
Пресяването на брашното също оказва ефект върху
резултатите: колкото повече брашното е цялостно
(тоест колкото повече от външната обвивка на
пшеницата се съдържа), толкова по-малко би
бухнало тестото и хлябът би станал по плътен.
: Използвайте бяла, кафява захар или
мед. Недейте да захар на бучки. Захарта действа
като храна за маята, дава на хляба добър вкус и
подобрява препичането на коричката. Изкуствените
подсладители не могат да бъдат заместници на
захарта, тъй като маята не реагира с тях.
: Солта придава вкус на храната и регулира
активността на маята. Възможно е, обаче, тя да не
направи контакт с маята. Благодарение на солта
тестото е здраво, плътно и не набъбва твърде
бързо. Солта, също така, подобрява структурата на
тестото. Използвайте обикновена трапезна сол. Не
използвайте едра сол или заместители на сол.
: пекарската мая съществува в няколко форми:
свежа на малки кубчета, суха и активна за намокряне
или суха и инстантна. Свежата мая се продава в
сепермаркетите (пекарници или магазини за пресни
продукти), но вие, също така, можете да я закупите
от кварталната пекарна. В своя свеж или инстантен
вариант, маята трябва да бъде сложена директно
в тавичката за печене на хлебопекарната, заедно
с другите съставки. Не забравяйте да натрошите
свежата мая с пръсти, за да стане тя по-лесно
разтворима. Само активната суха мая (на малки
гранули) с малко хладка вода преди да я ползвате.
Изберете температура блезка до 35°С, по-ниската
температура не би позволила на маята да нарастне
добре, по-високата температура би довела до загуба
на силата за бухване на тестото. Съхранявайте маята
94
 (,    .): Вие
можете да придадете на рецептите индивидуалност
като добавите съставки по ваш избор:
> За да добавяте следвайте звуковата сигнализация
за добавяне на състваки, особено в случаите,
когато добавките са запалими като сушените
плодове напр.
> замразете шоколадовите пръчици за по-голяма
устойчивост при месенето.
> добре отцедете твърде влажните или мазни
продукти (напр. маслини, бекон), подсушете ги с
домакинска хартия и леко ги набрашнете за по-
добро смесване и хомогенност,
> Да намалите количеството на тежките добавки в
брашното за по-добро смесване.
> Не добавяйте големи по количество
допълнителни съставки, особено сирене, пресни
плодове и зеленчуци, тъй като те могат да окажат
влияние върху бухването на тестото.
> Да се нарязват на ситно ядките, тъй като те
могат да разкъсат повърхността на печивото и в
резултат на това да намалят обема му.
> Да няма съставки изпаднали извън тавичката за
печене.
според указанията и не забравяйте, своевременно,
да закупувате прясна. Ако ползвате прясна мая
(вижте таблицата долу).
Еквиваленти в количество/грамаж между суха и
прясна мая:
Суха мая (в ч.л.)
1 1,5 2 2,5 3 3,5 4 4,5 5
Прясна мая (в грамове)
9 13 18 22 25 31 36 40 45
  
Изключете уреда и го оставете да изстине.
Почиствайте корпуса на уреда и вътрешноста на
тавичката с влажна гъба. Подсушавайте добре -
L.
Мийте тавичката за хляб и лопатките гореща
вода. Ако по лопатките за месене има остатъци

Ако е необходимо, почистете прозорчето с
влажна кърпа.
   
   
.
Не използвайте домакински
почистващи препарати, твърди гъби или
алкохол. Използвайте мека и влажна кърпа.
Никога не накисвайте корпуса на електроуреда
или капака.
95
    
           : 1  
   (8), 2       (8), 1    (9)  1 
(9).
1.     
Включете машината в захранването.
След звуковия сигнал програма 1 се показва
автоматично на екрана - H.
Изберете степента на изпичане.
Не е препоръчително да се пекат само 2 багети,
тъй като ще се препекат твърде много.
Ако желаете да изпечете 8 багети (2 партиди по
4 багети): препоръчваме ви да приготвите 8-те
багети и да оставите 4 в хладилника за второто
печене.
Натиснете бутон
. Индикаторът за задействане
светва и двете точки на таймера започват да
мигат. Стартира цикълът за месене на тестото,
последван от втасване на тестото - I.
:
- По време на етапа на месенето е нормално някои
области да не бъдат добре омесени.
- Когато тестото е готово, машината за хляб
преминава в икономичен режим. Няколко
звукови сигнала ви уведомяват, че месенето
и втасването на тестото са приключили и
индикаторът за задействане мига.
       
    .  
     
    .   
     3 
   .
2.     
     
     
.
      ,
      
   .    
,   .
Извадете подвижния съд от машината - B.
Леко набрашнете работния плот.
Извадете тестото от подвижния съд и го
поставете върху работния плот.
Оформете топка от тестото и с нож го разделете
на 4 равни части.
Така получавате 4 части с еднакъв грамаж, от
които да оформите багети.
 -     
  10 ,    .
      
     
( 15 ).
   , 
 .      
      
  .
След като оформите багетите, поставете ги върху
тавите с незалепващо покритие.
96
       
.
За оптимален резултат разрежете горната част
на багетите по диагонал с помощта на назъбен
нож или на предоставения нож за коричка, за да
получите отвор от 1 см.
     
        
   .
С помощта на предоставената домакинска четка
обилно навлажнете горната част на багетите,
като избягвате върху тавите с незалепващо
покритие да се събира вода.
Поставете 2-те тави с незалепващо покритие с
багетите върху предоставения носач за багети.
Поставете носача за багети в машината за хляб
на мястото на подвижния съд.
Натиснете отново бутона
, за да стартирате
отново програмата и започнете печенето на
багетите.
     2 :
   4 
- Изключете машината от захранването. Извадете
носача за багети. Винаги използвайте кухненски
ръкавици, защото носачът е много горещ.
- Извадете багетите от тавите с незалепващо
покритие и ги оставете да изстинат върху
решетка.
   8  (24)
- Извадете носача за багети. Винаги използвайте
кухненски ръкавици, защото носачът е много
горещ.
- Извадете багетите от тавите с незалепващо
покритие и ги оставете да изстинат върху
решетка.
- Извадете останалите 4 багети от хладилника
(предварително разрязани и навлажнени).
- Поставете ги в тавите (без да се изгорите).
- Поставете отново носача в машината и отново
натиснете
.
- В края на изпичането можете да изключите
машината от захранването.
- Извадете багетите от тавите с незалепващо
покритие и ги оставете да изстинат върху
решетка.
97
* 1 средно яйце = 50 г

       ,   .    
           
 (. 382-386)       .   
   ,          .
.. = чаена лъжичка - .. = супена лъжица
. 4 -  
500  750  1000 
    
2. Слънчогледово олио 1 с.л. 1

с.л. 2 с.л.
3. Сол 1 ч.л. 1 ч.л. 1

ч.л.
4. Захар 2 ч.л. 3 ч.л. 1 с.л.
5. Сухо мляко 1 с.л. 1

с.л. 2 с.л.
    
7. Мая 1 ч.л. 1 ч.л. 1

ч.л.
. 5 -  
500  750  1000 
    
2. Сол 1 ч.л. 1

ч.л. 2 ч.л.
    
4. Мая 1 ч.л. 1 ч.л. 1

ч.л.
. 1 -  
   4  8    100 
400  800 
   
2. Сол

ч.л. 1

ч.л.
   
4. Мая 1 ч.л. 2 ч.л.
. 2 -  
   4  8    100 
400  800 
   
2. Сол

ч.л. 1

ч.л.
3. Захар 2 с.л. 4 с.л.
   
5. Мая 1 ч.л. 2 ч.л.
   
7. Масло 25 г 50 г
. 6 -   
500  750  1000 
    
2. Слънчогледово олио 1

с.л. 2 с.л. 3 с.л.
3. Сол 1 ч.л. 1

ч.л. 2 ч.л.
4. Захар 1

ч.л. 2 ч.л. 3 ч.л.
    
6. Блнозърнесто брашно
   
7. Мая 1 ч.л. 1 ч.л. 1

ч.л.
. 7 -  
 500  750  1000 
1. Яйца разбити* 100 г 100 г 150 г
2. Масло, разтопено 115 г 145 г 195 г
3. Сол 1 ч.л. 1 ч.л. 1

ч.л.
4. Захар 2

с.л. 3 с.л. 4 с.л.
    
    
7. Мая 1

ч.л. 2 ч.л. 3 ч.л.
: 1 ч.л. портокалова вода.
. 8 -    
500  750  1000 
1. Вода (
хладка,
   
2. Слънчогледово олио 3 ч.л. 1 с.л. 1

с.л.
3. Сол

ч.л. 1
ч.л. 1

ч.л.
4. Захар 2 ч.л. 3 ч.л. 1 с.л.
5. Сухо мляко 1

с.л. 2 с.л. 2

с.л.
    
7. Мая 1

ч.л. 2

ч.л. 3 ч.л.
. 9 -   
1000 г
Използвайте само готов микс брашно.
Не надвишавайте 1000 г тесто.
98
. 15 -   
500  750  1000 
    
2. Яйца разбити* 150 г 200 г 275 г
3. Сол 1 щипка

ч.л. 1
ч.л.
    
. 13 - 
  1000 
1. Яйца разбити* 200 г
2. Захар 260 г
3. Сол 1 щипка
4. Масло,разстопено, но охладено 90 г
5. Лимонена кора от 1

лимон
  

лимон
  
8. Бакпулвер 3

ч.л.
       5 , 
.     .
  .   + 
 .       
  .   ,    
 ,    .
. 14 - 
  
   ,   ,  
  .
1.
, ,   
580 г
2. Захар 360 г
  
4. Пектин 30 г
1.
  
500 г
2. Захар 400 г
3. Пектин 50 г
. 12 -  
   500  750  1000 
    
2. Зехтин 1 с.л. 1

с.л. 2 с.л.
3. Сол

ч.л. 1
ч.л. 1

ч.л.
    
7. Мая

ч.л. 1
ч.л. 1

ч.л.
. 10 -  
500  750  1000 
    
    
3.
Суха мая

ч.л. 1 ч.л. 1 ч.л.
   
4.
Сусамово семе
50 г 75 г 100 г
* 1 средно яйце = 50 г
99
  - 
1.  
  
?  
  .
  
Парчето тесто не е
равномерно.
Първоначалната форма на
правоъгълника не е правилна
или дебелината не е еднаква.
Ако е необходимо използвайте
точилка.
Тестото трудно се оформя. Количеството вода е
недостатъчно.
Тестото не е добро - започнете
отначало.
Тестото е премесено. Оформете го на топка и го
оставете да почине 10 минути, преди
да започнете отначало.
Оформете го на 2 етапа с
5 минути почивка между тях.
Тестото е лепкаво -
багетите се оформят трудно.
Сипали сте твърде много вода. Леко си набрашнете ръцете, но не
и тестото или работния плот, ако
това е възможно, и продължете с
оформянето на багетите.
Водата за тестото е била твърде
топла.
2.  
  
?
  
 .




 ,
  
 


 


 



 , 

  
  

 

Бутонът
е бил натиснат
по време на приготвянето.
Брашното не е достатъчно.
Твърде много брашно.
Маята не е достатъчно.
Твърде много мая.
Водата ни е достатъчно.
Твърде много вода.
Захарта не е достатъчно.
Ниско качество на брашното
Грешни пропорции на
съставките (твърде много).
Водата е много гореща.
Водата е много студена.
Грешна програма.
100
  
?  
  .
  
Тестото се разкъсва
или става на бучки по
повърхността.
Тестото е премесено. Оформете го на топка и го оставете да
почине 10 минути, преди да
започнете отначало.
Оформете го на 2 етапа с 5 минути
почивка между тях.
Разрезите на отделните части
не са чисти.
Тестото е лепкаво: сипали сте
твърде много вода.
Започнете да оформяте багетите
отначало, като леко си
набрашнете ръцете, но не и
тестото, нито работния плот,
ако е възможно.
Ножът не е достатъчно
наострен.
Използвайте предоставения нож или
много остър назъбен нож.
Разрезите са неравномерни. Режете енергично и рязко.
Разрезите се затварят или не
се отварят при изпичането.
Тестото е било твърде
лепкаво: сипали сте твърде
много вода.
Тестото не е добро - започнете
отначало.
Повърхността на тестото не
е била достатъчно гладка
при оформянето.
Започнете отначало, като
издърпвате повече тестото,
когато го усуквате около палеца.
Тестото се разкъсва
отстрани при изпичането.
Дълбочината на разреза е
недостатъчна.
Отворете страница 96 за
идеалната форма на разрезите.
Изпечените багети са
залепнали за носача.
Твърде много сте
навлажнили тестото.
Отстранете сложената с четка
излишна вода.
Тавите на носача за багети
закачат.
Леко намазнете плочите на
носача, преди да сложите
тестото.
Багетите не са достатъчно
изпечени.
Забравили сте да намажете
тестото с вода, преди да го
сложите в машината.
Внимавайте при следващото
приготвяне.
Използвали сте твърде
много брашно при
оформянето на багетите.
Навлажнете обилно с четката, преди
да ги сложите в машината.
Стайната температура е

Използвайте по-студена вода (между

по-малко мая.
Багетите не са достатъчно
втасали.
Забравили сте да сложите мая. Тестото не е добро - започнете
отначало.
Може би използваната мая е с
изтекъл срок на годност.
Не сте сложили достатъчно вода
в тестото.
Багетите са били смачкани и
натиснати при оформянето.
101

Уредът е предназначен единствено за
домакинска и домашна употреба. При употреба
не по предназначение и несъобразена с
ръководството за употреба марката не
носи никаква отговорност и гаранцията се
обезсилва.
Преди да пуснете уреда за първи път, прочетете
внимателно ръководството за употреба:
Производителят не поема отговорност в
случай, че уредът се използва по начин, който
не следва инструкциите.
 
Съгласно действащата нормативна уредба
всеки неизправен уред трябва веднага да
бъде изваден от употреба: изключете уреда от
захранването и отрежете кабела, преди да го
изхвърлите.
  
  - 
Лопатките за месене
остават залепени в тестото.
 
След като натиснете
бутона
нищо
не се случва.
 
Изчакайте 1 час между двата цикъла.
 
Изчакайте достигане на стайна температура.
 
Уредът следва да бъде сервизиран от оторизирани техници.
 Отложеният старт е бил програмиран.
След като натиснете
бутона
мотора се включва,
но месенето не започва.
 
 
И в двата случая спрете ръчно уреда с дълго натискане на
бутона.
Стартирайте рецептатат отначало.
След отложения старт хлябът не
е втасал достатъчно или нищо не
се е случило.
 
след програмирането.
 
 
Мирише на изгоряло  
машината да изстине и я изчистете отвътре с влажна гъба и
без почистващ препарат.
 
използвани е голямо и приготвеното е твърде течно.
Следвайте пропорциите указани в рецептата.
102
PRAKTIČNI SAVJETI
Priprema
1.     


2. Tečnost mjerite pomoću posude sa grada-
cijom. Koristite dvostruki dozer za mjeru
supene kašike s jedne strane i čajne kašičice
s druge.
-

3.
      




4.     
     

5.  -


-
Kvasac ne smije doći u dodir sa soli.
Generalni redoslijed kojeg se treba pridržavati:
 
 
 
 
 
 
 
 
Upotreba aparata
Priprema hljeba ovisi o temperaturi i
vlažnosti. U slučaju visoke teperature, koris-
tite hladniju tečnost.  


• Korisno jeponekad provjeriti stanjetijesta
tokom drugog mješanja: 





  

-

• Opća pogreškaje misao daće tijestobolje
rasti ako dodate više kvasca. 
   
   



BS
OPIS
1  
2  
a
b
c
d

e
f
g
3  
4  
5  
6  

7  

8  


9  
103
Upozorenje: pazite, lopatica za
zasijecanje je veoma oštra.
Pažljivo njome rukujte.
NO OK
PRIJE PRVE UPOTREBE APARATA
 -

A.
 

BRZI POČETAK
       

    

 


- B - C.
      

- D - E.
       

  


- F - G.
 

-


- H.
 


- I- J.
      
   



- K.
Kako biste se upoznali s Vašim aparatom, preporučujemo Vam da probate recept za OSNOVNI
BIJELI HLJEB za prvi put.
OSNOVNI BIJELI HLJEB  SASTOJCI - čaj.kaš.sup.kaš.

1. 
2. 
3. 


 
 
 
  = 1




104
6. Integralni Hljeb.
-

7. Slatki Hljeb.-
     



-

8. Brzi Osnovni Bijeli Hljeb.

     

9. Hljeb bez glutena.    






-




      



10. Hljeb bez Soli.
-


11. Pečenje.








UPOTREBA PEKAČA
Standardne postavke su prikazane na ekranu
za svaki program. Potrebno je ručno odabrati
željene postavke.
Odabir programa


Menu tipka  
   
-

 
     

1. Bagette.
      


     


).
      
      
 

2. Slatke Bagette.



3. Pečenje Bagetta.   
    -
     

   
     

 -


4. Osnovni Bijeli Hljeb. 


5. Francuski Hljeb.
-

105
Pekač za hljeb ne bi trebalo ostaviti da
radi bez nadzora pri korištenju programa
11.
     
  


12. Tijesto.     


13. Kolač.



14. Džem.   

15. Tijesto za Tjestinu.

Odabir težine hljeba
0













Odabir stepena tamnjenja





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 -




CIKLUSI
Tabela (strana 382-386) prikazuje različite
cikluse odabranih programa.
Mješanje
Za formiranje strukture tijesta i omogućavanje
boljeg rasta tijesta.

 

      
    -
  

 


  


Odmaranje
Omogućava tijestu da odstoji kako bi se
poboljšao kvalitet mješanja.
Dizanje
Vrijeme za koje kvasac omogućava hljebu da
raste i razvija njegovu aromu.
Pečenje
Pretvaranje tijesta u hljeb i postizanje zlatne,
hrskave kore.
Zagrijavanje
Hljeb nakon pečenja održava toplim.
Preporučljivo je da se hljeb nakon pečenja
okrene propisno.
-

106

 
 
     

PROGRAM ODGOĐENOG STARTA
Aparat možete programirati da počne sa
radom i do 15 sati nakon što je smjesa gotova
i to u vrijeme u koje želite. Ova funkcija se ne
može primjenjivati kod programa 3, 8, 11, 12,
13, 14, 15.







  

  -




-

 
. 






-

-



Praktični savjeti
U slučaju nestanka električne energije: U
      
   

   

Ako namjeravate koristiti drugi program za
pečenje,

Da biste okrenuli Vaš hljeb:


      
-


- M

- M


M
107
SASTOJCI
Masnoća i ulja:     

    
  







Jaja:
     



Mlijeko:






Voda:


Temperatura: vidi paragraf 1
(strana 102) u dijelu o upotrebi
Brašno:      
  
  




    
  

Korištenje T55 brašna je preporučljivo, osim
ako receptom drugačije nije propisano.
Ako koristite specijalne mješavine brašna za
hljeb, brioše ili rolnice, ne prelazite ukupnu
količinu tijesta 750 g.
Za upotrebu ovih smjesa, slijedite preporuke
proizvođača.
   

      
    

Šećer: -

  
     

So:


-


Kvasac:


-




  -
   



Količina/težina - Suhi/svježi kvasac:
Suhi kvasac ( čajna kašika)
1 1,5 2 2,5 3 3,5 4 4,5 5
Svježi kvasac ( u gramima)
9 13 18 22 25 31 36 40 45
108
-


      

    
     

-


Aditivi (sušeno voće ili orasi, masline):
-

    



      



ČIŠĆENJE I ODRŽAVANJE
 
       
-L.
 


 

 Nijedan dio aparata
se ne smije prati
u mašini za suđe.
 
-

 
109
PRIPREMA I IZRADA BAGETA
Za ovu izradu potrebni su vam svi dodaci namijenjeni ovoj funkciji: 1 nosač za pečenje bageta
(8), 2 kalupa sa zaštitom od prijanjanja za pečenje bageta (8), 1 lopatica za zasijecanje (9) i 1
četkica (9).
Priprema i pečenje bageta
Za pomoć u realizaciji faza priprema i pečenja,
pogledajte priloženu knjigu recepata.
Preporučujemo Vam određene pekarske pos-
tupke pripreme, ali nakon nekoliko pokušaja
pronaći ćete sopstveni način oblikovanja. Bez
obzira na način pripreme, rezultat je zagaran-
tovan.
 B.







Za prhke bagete, ostavite četvrtine tijesta da
odstoje 10 minuta prije oblikovanja.
Dobivena dužina bageta mora odgovarati
veličini kalupa sa zaštitom od prijanjanja (oko
15 cm).
Raznovrsnost ukusa postižete tako što ukra-
site tijesto nekim sjemenjem. Za to vam je
dovoljno da četvrtine tijesta navlažite, pa ih
uvaljate u susam ili mak.
 

1. Miješanje i dizanje tijesta
 

- H.




     



-
 
- I.
Napomene:
       


-


Tijesto se mora upotrijebiti u roku od sat vre-
mena nakon zvučnih signala. Nakon tog vre-
mena mašina se vraća na početak i program
za baget biva izgubljen. U tom slučaju vam
preporučujemo korištenje programa 3 samo
za pečenje bageta.
110
Spoj na tijestu mora se nalaziti s donje strane.


 

Raznolikost izgleda bageta možete postići
tako što ćete sjekačem zasjeći gornju stranu
bageta cijelom dužinom.
 
     






-

 Na kraju ciklusa pečenja pred vama su 2
mogućnosti:
za seriju od 4 bageta
      


-

za turu od 8 bageta (2x4)


-

-


-

.

-

111
RECEPTI
Za svaki recept, sastojke dodajte tačno propisanim redoslijedom. Ovisno o odabranom receptu i
odgovarajućem programu, možete pogledati tabelu vremena pripreme (strana 382-386) i pratiti rezul-
tate tokom ciklusa. Ne mijenjajte količinu i ne miješajte sastojke, jer se tako narušava balans recepta.
čaj.kaš.sup.kaš.
PROG. 1 - BAGETTE
Za izradu 4 ili 8 bageta od oko 100 g
400 g 800 g
   
 




   
   
PROG. 2 - SLATKE BAGETTE
Za izradu 4 ili 8 bageta od oko 100 g
400 g 800 g
   
 




   
   
   
Dodati nakon zvučnog signala
   
PROG. 4 - OSNOVNI BIJELI HLJEB
500 g 750 g 1000 g
    
  

 
   


    
  

 
    
   


PROG. 5 - FRANCUSKI HLJEB
500 g 750 g 1000 g
    
  

 
    
   


PROG. 6 - INTEGRALNI HLJEB
500 g 750 g 1000 g
 
   
 

  
  

 
 

  
    
 
   
   


PROG. 7 - SLATKI HLJEB
BRIOŠI 500 g 750 g 1000 g
    
 

  
    
   


 

  
    
    
Po želji: 
PROG. 8 - BRZI OSNOVNI BIJELI HLJEB
500 g 750 g 1000 g
    
   


 





    
    
 



 
PROG. 9 - HLJEB BEZ GLUTENA
1000 g



112
PROG. 15 - TIJESTO ZA TJESTENINU
500 g 750 g 1000 g
    
    
  



 
   
PROG. 13 - KOLAČ
KOLAČ OD LIMUNA 1000 g
  
  
  
  
  


  


  
 


Mutite jaja sa šećerom i soli 5 minuta, sve dok ne dobijete bijelu
smjesu. Sipajte u posudu za pečenje. Dodajte rastopljeni ohlađen
puter. Dodajte sok i koru od limuna. Izmješajte brašno zajedno
sa praškom za pecivo i dodajte u smjesu. Pobrinite se da stavite
brašno u sredinu posude.
PROG. 14 - DŽEM
DŽEMOVI I KOMPOTI
Izrežite ili isjeckajte voće po želji prije nego ga stavite u pekač hljeba.
1.
Jagoda, breskva, džem od kajsije

  
  
  
1.
Narandža ili grejpfrut

  
  
PROG. 12 - TIJESTO
TIJESTO ZA PIZZU 500 g 750 g 1000 g
    
    
 





 
   
 





PROG. 10 - HLJEB BEZ SOLI
500 g 750 g 1000 g
    
 
   
 
   
Dodati nakon zvučnog signala
    

113
VODIČ ZA OTKRIVANJE GREŠAKA
1. Za hljeb
2. Za bagete
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Hljeb
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


 







-

115
TEHNIČKI PROBLEMI I RJEŠENJA
PROBLEMI UZROCI - RJEŠENJA


 

,

 

 

 
 
 

,


 
 






 

 
 


 

 

GARANCIJA
 
-

-

 
-


ŽIVOTNA SREDINA
 
-


116
PRAKTICKÉ RADY
Příprava
1. 
    

2. Tekutiny odměřujte pomocí dodávaného
pohárku se stupnicí. Dvojitou odměrku,
která je též součástí balení, používejte
k odměřování na jedné straně kávových
lžiček a na druhé straně polévkových lžic.


3. 
       
    
 



4. 
     

5.     
-




Droždí
nesmí přijít do styku se solí.
Obecné pořadí, které je třeba dodržovat:
 
 
 
 
 
 
 
 
Použití
• Příprava chleba je velmi citlivá na
teplotní podmínky a vlhkost vzduchu. 
   
     


• Je též praktické kontrolovat stav
těsta během hnětení:    





     
      
     

• Běžnouchyboujemysletsi,žekdyžsepřidá
více droždí, chléb více vykyne.
  
   

    


POPIS
1-
2-
a - 
b - 
c - 
d - 
 
e - 
f - 
g - 
3-
4-
5-
6-
7-
8-

9-
CS
117
Výstraha: pozor, špachtle je velmi ostrá. Mani-
pulujte s ní opatrně.
NO OK
PŘED PRVNÍM POUŽITÍM
       
    
 -A.
 
RYCHLÝ START
       

 -

  
-

-B-C.
 -

-D-E.
 


-

-F-G.
 
     
      

-H.
      
  
-I-J.
     




-K.
Abyste se seznámili se svou domácí pekárnou, doporučujeme nejprve vyzkoušet recept na
Základní Bílý Chléb.
ZÁKLADNÍ BÍLÝ CHLÉB  4) SLOŽENÍ káv. lž. pol.lž. 

1. 
2. 
3. 
1
2

 
5. 
6. 
7. 
1
2



118
7. Sladký Chléb.   
     
      
    



8. Rychlý Základní Chléb.  




9. Bezlepkový Chléb.   


  
    


-
    

     



10. Chléb bez soli. 

  

11. Pouze pečení.   








Pekárna nesmí zůstat bez dozoru, pokud
používáte program 11.
-

.
POUŽÍVÁME DOMÁCÍ PEKÁRNU
U každého programu se zobrazí výchozí nas-
tavení. Vámi požadovaná nastavení si musíte
zvolit ručně.
Vybíráme program
  -

Tlačítko menu   



-

1. Bagety.    
     


   

).
      
    


2. Sladké bagety. 
    


3. Pečení baget. 
     

     
   
     


4. Základní Bílý Chléb.


5. Francouzský Chléb  
     -

6. Celozrnný Chléb
     

119
12. Těsto.    


13. Koláč.     


14. Džem.

15. Těstoviny.   

Volíme váhu chleba
0 
      


        

 

    

 
  


Volíme zabarvení kůrky


       

  

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


     


CYKLY
Tabulka na stránkách 382-386 Vám poskytuje
rozpis různých cyklů podle zvoleného pro-
gramu.
Hnětení
Umožňuje vytvořit strukturu těsta a tím i jeho
schopnost dobře vykynout.
1, 2, 3, 4, 5, 6, 7, 8,
10, 12, 13


    


    
      
     
       

       

Odpočinek
Umožňuje, aby pokleslo napětí těsta, čímž se
zlepšuje kvalita hnětení.
Kynutí
Doba, po kterou působí droždí, aby chléb
vykynul a uvolnila se jeho vůně.
Pečení
Mění těsto ve střídku a umožňuje vypečení a
tvorbu křupavé kůrky.
Uchování v teple
Umožňuje uchovat chléb po upečení teplý. V
každém případě se doporučuje vyklopit chléb
ihned po dopečení z formy.
 1, 2, 4, 5, 6, 7, 8, 9, 10, 13 
    
     
     
      
    
      
       

120
ODLOŽENÝ START PROGRAMU
Svůj přístroj můžete naprogramovat tak, aby
byl připravovaný produkt hotov v hodinu,
kterou jste zvolili, a to až s patnáctihodinovým
zpožděním.
Program s odloženým startem nelze použít
pro programy 3, 8, 11, 12, 13, 14, 15.
     


      
    


 
     
    
      


    
    
.
 
.    
     
    

     
    
,


    

   

Praktické rady
V případě výpadku proudu:  
      


     


Používáte-li dva programy těsně po sobě,
     

Vyjmutí bochníku:    


      
       


-M,
-M,

M
121
SLOŽENÍ
Tuky a olej: 
      
    
       
    

    


Vejce:     




Mléko:  
      
      


Voda:     
    

Teplota:
viz odstavec 1 v části používání (str. 116)
Mouka:   

     
    
  -

    
  

   

Doporučuje se mouka s číselným značením
T550, není-li v receptech uvedeno jinak.
Používáte-li hotové směsi na pečení, celková
hmotnost těsta nesmí přesáhnout 750 g.
Použití těchto surovin konzultujte s
doporučeními výrobce.
  



Cukr:-
-
  

Sůl:     -
   
   


Kvasnice:  

  
      
  
      
 

-

-
-
  
      
     




-

Porovnání množství, hmotnosti a objemu: sušené
kvasnice, čerstvé kvasnice a tekuté kvasnice:
122
Sušené kvasnice (množství ve lžičkách)
1 1,5 2 2,5 3 3,5 4 4,5 5
Čerstvé kvasnice (v gramech)
9 13 18 22 25 31 36 40 45
Tekuté kvasnice (v mililitrech)
13 20 27 33 38 47 54 60 67
Přísady (olivy, slanina atd.):

-


     


-
     
  

     

     


-

  

    

     

ČIŠTĚNÍ A ÚDRŽBA
 
 
     
 - L.
     
     
     
       

 

Žádnou část nedávejte
do myčky nádobí.
 



     

123
PŘÍPRAVA A VÝROBA VAŠICH BAGET
K této přípravě potřebujete soubor příslušenství určeného k této funkci: 1 držák na pečení baget
(8), 2 nepřilnavé desky na pečení baget (8), 1 špachtli (9) a 1 štětec (9).
1. Hnětení a kynutí těsta
 
      
H.
 
 

 


 
-

I.
Poznámky:



    -


Těsto je nutno použít do hodiny po zaznění
zvukových signálů. Poté se přístroj znovu nas-
taví na počátek a program bageta je ztracen.
V tom případě vám doporučujeme použít pro-
gram 3 pro samotné pečení baget.
2. Výroba a pečení baget
Potřebujete-li pomoci s těmito etapami,
podívejte se do receptáře dodaného k přístroji.
Ukážeme vám několik pekařských triků, ale po
několika pokusech si osvojíte vlastní způsob
tvarování. Nezáleží na způsobu, výsledek je
zaručen.
 B.
 
 
 
 -

Přejete-li si nadýchanější bagety, nechte šišky
10 minut před tvarováním odpočinout.
Délka baget nesmí přesahovat délku
nepřilnavé desky (přibližně 15 cm).
Pro změnu chutí můžete váš chléb ozdobit.
Stačí šišky navlhčit a obalit je v sezamovém
semínku či v máku.
  

124
Spoj na bagetách by měl být vespod.

   


Vzhled vašich baget můžete obměňovat a
naříznout je nůžkami po celé délce.
 
     
     

 

 

   
  

Na konci cyklu pečení máte 2 možnosti:
při pečení 4 baget


     

při pečení 8 baget (2x4)


     





.

     

125
RECEPTY
U každého receptu dodržte udané pořadí přísad. Podle zvoleného receptu a odpovídajícího pro-
gramu můžete nahlédnout do přehledné tabulky časů přípravy (stránka 382-386) a prostudovat
si rozpis různých cyklů. káv. lž pol. lž. 
PROG. 4 - ZÁKLADNÍ BÍLÝ CHLÉB
500 g 750 g 1000 g
    
  

 
   


    
  

 
    
   


PROG. 5 - FRANCOUZSKÝ CHLÉB
500 g 750 g 1000 g
    
  

 
    
   


PROG. 1 - BAGETY
K přípravě 4 nebo 8 baget o hmotnosti přibližně 100 g
400 g 800 g
   
 




   
   
PROG. 2 - SLADKÉ BAGET
K přípravě 4 nebo 8 baget o hmotnosti přibližně 100 g
400 g 800 g
   
 




   
   
   
Přidejte po zaznění zvukového signálu
   
PROG. 6 - CELOZRNNÝ CHLÉB
500 g 750 g 1000 g
    
 

  
  

 
 

  
    
 
   
   


PROG. 7 - SLADKÝ CHLÉB
BRIOŠKA 500 g 750 g 1000 g
    
    
   


 

  
    
    
 

  
Volitelně:

PROG. 8 - RYCHLÝ ZÁKLADNÍ CHLÉB
500 g 750 g 1000 g
    
   


 





    
 

 


    
 

 

 
PROG. 9 - BEZLEPKOVÝ CHLÉB
1000 g



*

126
* 
PROG. 15 - TĚSTOVINY
500 g 750 g 1000 g
    
    
  



    
PROG. 13 - KOLÁČ
CITRONOVÝ KOLÁČ 1000 g
  
  
  
  
  


  


  
 


Vejce šlehejte s cukrem a solí po dobu 5 minut až jsou bílá.
Vlijte je do pečící nádoby. Přidejte vychladlé povolené máslo.
Přidejte šťávu a kůru z citronu. Smíchejte mouku a prášek do
pečiva a přidejte do nádoby.
Ujistěte se, že sypete mouku na hromádku přesně doprostřed
pečící nádoby.
PROG. 14 - DŽEM
KOMPOTY A ZAVAŘENINY
Před umístěním do domácí pekárny ovoce nakrájejte nebo
nasekejte podle chuti.
1. Jahody, broskve, rebarbora
nebo meruňky

  
  

  
1. Pomeranč nebo grep 
  
  
PROG. 12 - TĚSTO
TĚSTO NA PIZZU 500 g 750 g 1000 g
    
  

 
 





    
 





PROG. 10 - CHLÉB BEZ SOLI
500 g 750 g 1000 g
    
    
 

  
Přidejte po zaznění zvukového signálu
    
127
1. Na chléb
2. Na bagety
Nedaří se Vám dosáhnout
očekávaného výsledku?
Tato tabulka Vám pomůže
zorientovat se.
Chléb
vykynul
příliš
Chléb se po
přílišném
vykynutí propadl
Chléb
nevykynul
dostatečně
Kůrka není
dostatečně
vypečená
Chléb je na
stranách dohněda,
ale není propečený
Strany a
vršek jsou
od mouky


.














PRŮVODCE ODSTRAŇOVÁNÍM PORUCH
PRO VAŠE JEŠTĚ LEPŠÍ VÝSLEDKY
Nedaří se Vám dosáhnout
očekávaného výsledku?
Tato tabulka Vám pomůže
zorientovat se.
MOŽNÁ PŘÍČINA ŘEŠENÍ
 
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
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 
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 
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 
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 

 

 



 
 

.





.


  

 

ZÁRUKA
   
  

     

 
   


ŽIVOTNÍ PROSTŘEDÍ
 
  


130
GYAKORLATI TANÁCSOK
Előkészület
1. 


2. A folyadékokat a mellékelt mérőcsészével
mérje meg. A kávéskanálnyi és az
evőkanálnyi mennyiségek leméréséhez a
dupla mérőkanalat használja. 

4. 


     
    
       

3. 


5. 




-
    

Az élesztőnek nem
szabad érintkeznie a sóval.
Az általában betartandó sorrend:
 
 
 
 
 
 
 
 
Használat
•A kenyérkészítést érzékenyen befolyásolják
a hőmérsékleti és nedvességi feltételek.
    




•Dagasztás közben időnként hasznosnak bi-
zonyul a tészta állapotának az ellenőrzése:
 





   
     
     

•Gyakori hiba az a téveszme, hogy élesztő
hozzáadásával a tészta jobban megkel. 

-

  -
   -


HU
JEGYZÉK
1 - 
2 - 
a-
b-
c-
c-

e-
f-
g-
3 - 
4 - 
5 - 
6 - 
7 - 

8 - 

9 - 
131
Figyelmeztetés: vigyázat, a hasítékvágó
nagyon éles. Bánjon vele óvatosan.
NO OK
ELSŐ HASZNÁLAT ELŐTT
     

- A.
   

GYORS KEZDÉS
     

 
   
-

 -B-C.
 
     
-D-E.
  
       

     
-

-F-G.
 
   

      


-H.
 
. 

-I-J.
 
-

    
    
 -K.
Kenyérsütőgépének megismeréséhez és első kenyerének elkészítéséhez,
mi az ALAP KENYÉR receptjének kipróbálását ajánljuk.
ALAP KENYÉR  ÖSSZEÁLLÍTÁS - kk. ek. 

1. 
2. 
3. SÓ = 1


 
5. 
6. 
7. 




132
6. Teljes Kiőrlésű.

7. Édes.-

    

      
   

8. Gyors Alap Kenyér.    
 -


 

9. Glutén Mentes. 
     -
    -
      

  
     



    
  

-



10. Só Nélküli.    
     
   


11. Csak Sütés.
   
   




-


KENYÉRSÜTŐGÉPÉNEK HASZNÁLATA
Minden egyes program esetén egy alapértel-
mezett beállítás jelenik meg. Következésképp,
a kívánt beállításokat kézzel kell kiválasztania.
Egy adott program kiválasztása
      


A menü gomb
   
   
  


 

1. Bagettok. 



     

-


-
   

2. Édes bagettok.  
       

3. Bagett sütés.     
    

-



   
  
     

4. Alap Fehér.


5. Francia.


133
A 11-es program alatt a készüléket nem
szabad felügyelet nélkül hagyni.
-


12. Kenyér Tészta.-

13. Kalács.    
   


14. Lekvár.

15. Tésztafélék. 


A kenyér tömegének kiválasztása
     
      

     9, 11, 12, 13, 14,
15     






        
    
 
     

A kenyérhéj árnyalatának
kiválasztása
    
      
   

     

   
  
     

Bekapcsolás/leállítás
 
     
   


A CIKLUSOK
A 382-386. oldalon lévő táblázatban megtalálja
a különféle ciklusok programválasztástól
függő összetételét.
Dagasztás
Hozzájárul a tészta struktúrájának
átformálásához, vagyis a könnyebb
kelesztéshez.
-
  1, 2, 4, 5, 6, 7, 8, 10, 12,
13     
     -
   
      
 


-






Pihenés
Hozzájárul a tészta térfogatnöve-kedéséhez,
hogy javuljon a dagasztás minősége.
Kelesztés
Sütés után lehetővé teszi a kenyér melegen
tartását. Ennek ellenére, a sütés végén a
kenyér kiborítása ajánlott.
Sütés
Ez a művelet a tésztát kenyérbéllé alakítja, és
lehetővé teszi a kenyér megpirulását, valamint
a héj ropogóssá válását.
134
Melegen tartás
Sütés után lehetővé teszi a kenyér melegen
tartását. Ennek ellenére, a sütés végén a
kenyér kiborítása ajánlott.
 1, 2, 4, 5, 6, 7, 8, 9, 10, 13
     

       
     


      

AZ IDŐZÍTETT PROGRAM
A gép úgy is beprogramozható, hogy a készít-
mény az ön által választott időpontban legyen
kész. Ezt 15 órával előre lehet beprogramozni.
Az időzített program nem alkalmazható a 3, 8,
11, 12, 13, 14, 15 programok esetén.


     


    




  
-
 
-







 
 
   

     
  



     

     

Gyakorlati tanácsok
Áramszünet esetén:   
     
      
     

 

Ha összekapcsol két programot,  


Megtörténhet, hogy a keverők a kenyér
eltávolításakor a kenyérben maradnak.
 

      
     

    




M
135
A HOZZÁVALÓK
A zsíros alapanyagok és az olaj:  


      
     
    


      

Tojások:     
      
    
      
      
      

Tej:     
       
      
   

Víz:       
      
      
      
   Hőmérséklet:
ld. a használatról szóló rész 1. bekezdését
(130. oldal).
Lisztek:      
     


      
    
    
    
     
    
     

Ha a recept nem rendelkezik másként, mi
a T55-ös liszt használatát ajánljuk. Ha kész
keverékekkel készít briósokat és kalácsokat,
ne használjon több mint 750 g tésztát
összesen.
Ezeknek a készítményeknek a használatára
vonatkozóan kövesse a gyártó javaslatait.
     
    
       
   
  
   
    
     
    
    

Cukor:



Só:        
   
     

        

Élesztő:     
     
     
    
     
      
 
    
      
     


     
    
136
Egyéb adalékok (olajbogyó, császárhús
darabkák, stb.):    

    
  




     


   

      

     
   
     
     


   
    
      
     

Egyenértékűség a mennyiségben/súlyban/térfogat-
ban a szárított élesztő, a friss élesztő és a folyadék
élesztő esetén:
Szárított élesztő (tk)
1 1,5 2 2,5 3 3,5 4 4,5 5
Friss élesztő (g)
9 13 18 22 25 31 36 40 45
TISZTÍTÁS ÉS KARBANTARTÁS
 
    
     
 - L.
       


 -

 A gép egyetlen részét
se mossa
mosogatógépben.
 
    
    

 

137
BAGETTEK ELŐKÉSZÍTÉSE ÉS ELKÉSZÍTÉSE
Ezek elkészítéséhez szüksége van az ehhez a funkcióhoz tartozó összes tartozékra: 1 állvány
bagett sütéshez (8), 2 tapadásmentes bagett sütőlap (8), 1 hasítékvágó (9) és 1 ecset (9).
1. Dagasztás és kelesztés
 
 -
- H.

 

 
     



-

    
I.
Megjegyzések:
      


     
     


A tésztát a hangjelzéseket követő egy órán
belül fel kell használni. Ennek leteltével a gép
visszaáll alaphelyzetbe, és a bagett program
nullázódik. Ebben az esetben javasoljuk,
hogy használja a 3. programot, ami csakis a
bagettek megsütésére szolgál.
2. A bagettek elkészítése és sütése
A szakaszok megvalósításához a mellékelt
receptkönyvben találhat segítséget.
A pék által használt kézmozdulatokat muta-
tjuk be Önnek, de néhány kísérlet után Ön kia-
lakítja a saját formázási módját. Akármilyen
módon is csinálja, az eredmény garantált.
 B.
 
 

 -

 

A lazább szerkezetű bagetthez hagyja a tész-
tadarabokat 10 percig pihenni a formázás
előtt.
A bagett hosszának meg kell felelnie a tapa-
dásmentes sütőlap méretének (körülbelül 15
cm).
A kenyerek díszítésével váltogathatja az íze-
ket. Ehhez elegendő megnedvesíteni a tészta-
darabokat, majd szezámmagba vagy mákba
forgatni őket.


138
A bagettek összeillesztésének alul kell lennie.

-


Változtathat a bagett külsején, és készíthet
bevágásokat egy olló segítségével a bagett
egész hosszában.
    

    

  -
 -

 

 

     

A sütési ciklus végén 2 lehetősége van:
4 bagett sütése esetén
       
   

      

8 bagett (2x4) sütése esetén
    


      

        
-

 





      

139
* 1


RECEPTEK
A kiválasztott receptnek és a hozzátartozó programnak megfelően belenézhet az idő összegző
táblázatba (382-386. oldal) és nyomon követheti az egyes ciklusok időlebontását. Ne változtas-
son a hozzávalók mennyiségén mert felboríthatja a recept egyensúlyát.
kk. ek.
PROG. 4 - ALAP FEHÉR
500 g 750 g 1000 g
    
  

 
   


    
  

 
    
   


PROG. 5 - FRANCIA
500 g 750 g 1000 g
    
  

 
    
   


PROG. 1 - BAGETTOK
4 vagy 8 darab, kb. 100 g-os bagett készítése
400 g 800 g
   
 




   
   
PROG. 2 - ÉDES BAGETTOK
4 vagy 8 darab, kb. 100 g-os bagett készítése
400 g 800 g
   
 




   
   
   
Adja hozzá a hangjelzés után
  
PROG. 6 - TELJES KIŐRLÉSŰ
500 g 750 g 1000 g
    
 

  
  

 
 

  
    
 
   
   


PROG. 7 - ÉDES
BRIÓS 500 g 750 g 1000 g
 

  
    
   


 

  
    
    
 

  
Opcionális: 
PROG. 8 - GYORS ALAP KENYÉR
500 g 750 g 1000 g
 

   
   


 





    
 

 


    
 



 
PROG. 9 - GLUTÉN MENTES
1000 g


140
PROG. 15 - TÉSZTAFÉLÉK
500 g 750 g 1000 g
    
 

  
  



    
PROG. 13 - KALÁCS
CITROMOS TÉSZTA 1000 g
 


  
  
  
 


 


  
 


Verje fel a tojásokat cukorral és sóval 5 percen keresztül, míg
fehér nem lesz. Öntse bele a készülék táljába. Adja hozzá
a hideg olvadt vajat. Adja hozzá a citrom levét és héját. Ke-
verje össze a lisztet a sütőporral és adja hozzá a keverékhez.
Ellenőrizze, hogy a liszt az edény közepén egy halomban
található.
PROG. 14 - LEKVÁR
KOMPÓTOK ÉS LEKVÁROK
A kenyérsütő gépbe való helyezés előtt, ízlés szerint vágja fel
vagy szeletelje fel a gyümölcsöket.
1.
Eper, őszibarack, rebarbara
vagy sárgabarack lekvár

  
  
  
1.
Narancs vagy grapefruitlekvár

  
  
PROG. 12 - KENYÉR TÉSZTA
PIZZATÉSZTA 500 g 750 g 1000 g
    
  

 
 





    
 





PROG. 10 - SÓ NÉLKÜLI
SÓ NÉLKÜLI KENYÉR
500 g 750 g 1000 g
    
    
3.


  
Adja hozzá a hangjelzés után
4.

  
*
1


141
ÚTMUTATÓ A MINÉL JOBB EREDMÉNYHEZ
1. Kenyerek esetében
A várt eredmény elmaradt?
Ez a táblázat eligazítja önt.
LEHETSÉGES OK MEGOLDÁSOK









 


















2. Bagettek esetében
A várt eredmény elmaradt?
Ez a táblázat eligazítja önt.
Túlzottan
megkelt
kenyér
Behorpadt
kenyér, a
túlzott
megkelés
után
Elégtelenül
megkelt
kenyér
Elégtelenül
megpirult
héj
Barna szélek,
de a kenyér
nem sült
meg eléggé
A kenyér
oldalai és
teteje
lisztesek















142
A várt eredmény elmaradt?
Ez a táblázat eligazítja önt.
LEHETSÉGES OK MEGOLDÁSOK

















 






-


















-
































143
GARANCIA
      -
    

  

       

     
      

KÖRNYEZETVÉDELEM
    
-
        

A MŰSZAKI PROBLÉMÁK ÚTMUTATÓJA
PROBLÉMÁK OKOK - MEGOLDÁSOK


 



 

 

 

 




 
 






 

 
 








144
SFATURI PRACTICE
Preparare
1       
 

2. Măsurai lichidele cu paharul gradat furnizat.
Utilizai măsura dublă de dozare furnizată pen-
tru a măsura linguriele şi lingurile.
     

3 
 
      
      
       


4      

5 





Drojdia nu trebuie să intre în contact cu
sarea.
Ordinea generală care trebuie respectată:
 
 
 
 
 
 
 
 
Utilizare
• Prepararea pâinii este foarte sensibilă la
condi iile de temperatură şi umiditate.




• De asemenea, este util uneori să verificai
starea aluatului la mijlocul perioadei de
frământare:
       








• O greşeală curentă este aceea de a crede că
adăugând drojdie pâinea va creşte mai mult.

-




DESCRIERE
1 - 
2 - 
a-
b-
c-
d-

e-
f-
g-
3 - 
4 - 
5 - 
6 - 
7 - 

8 - 

9 - 
RO
145
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este foarte ascuită.
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ÎNAINTEA PRIMEI UTILIZĂRI
 
     
- A.
 

PORNIRE RAPIDĂ
 

 

     

-B-C.
 

-D-E.
       




-F-G.
  
 
        

-H.
 
-

-I-J.
 
 



-K.
Pentru a înelege modul de funcionare a mașinii dvs. de pâine, vă sugerăm să încercai reeta
PÂINE ALBĂ pentru prima dvs. pâine.
PÂINE ALBĂ  4)
INGREDIENTELE - lgLG

1. 
2. 
3. 


4. 
5. 
6. 
7. 



 = 3:09
146
6. Pâine Integrală.-

7. Pâine Dulce.-
 
     
        
      

8. Pâine albă rapidă. 
-



9. Pâine Fără Gluten. 


      

-



  -


-




10. Pâine Fără Sare.   -
   


11. Program de coacere.   









Maşina de pâine nu trebuie lăsată fără supra-
UTILIZAREA MAŞINII DE PÂINE
Pentru ecare program sunt așate setări im-
plicite. Ca urmare, trebuie să selectai manual
setările dorite.
Selectarea unui program


Butonul meniu
    
-
      

, -

1. Baghetă.



-


).
-

 

2. Baghetă dulce.  
      


3. Preparare baghetă. -

  -

     

.
-



4. Pâine Albă.    
    

5. Pâine Franuzească.  


147
veghere în timpul programului 11.


.
12. Aluat de Pâine.
     


13. Prăjituri.    



14. Dulceaă.

15. Aluat de paste.
-

Selectarea greutăii pâinii
       
   

   
  

-





   


Selectarea nivelului de rumenire
-






Pornire/oprire
 



.
CICLURILE
Tabelul de la paginile 382-386 vă prezintă eta-
pele diferitelor cicluri, în funcie de programul
ales.
Frământare
Permite formarea structurii aluatului și impli-
cit a capacităii sale de a crește bine.

1, 2, 4, 5, 6, 7, 8, 10, 12, 13, 
     
        
  -










Repaus
Permite aluatului să se destindă pentru a
îmbunătăi calitatea frământării.
Creştere
Durata în care drojdia acionează pentru a
face pâinea să crească şi a-i conferi aroma sa.
Coacere
Transformă aluatul în miez şi face crusta aurie
şi crocantă.
Meninerea la cald
Permite păstrarea la cald a pâinii după coa-
cere. Totuşi, este recomandat să scoatei pâi-
148
nea imediat după terminarea coacerii.
  1, 2, 4, 5, 6, 7, 8, 9, 10, 13,
    
  
 





PORNIRE ÎNTÂRZIATĂ
Putei programa aparatul pentru a avea pro-
dusul gata la ora pe care o alegei, cu până la
15 ore avans.
Programul de Pornire întârziată nu poate  uti-
lizat pentru programele 3, 8, 11, 12, 13, 14, 15.
      
    

-
    
    


 , 
 (
 ). 
-






 .  .


  
-


      
 
 


    

Sfaturi practice
În cazul unei pene de curent: 


-

-

Dacă dorii să efectuai două programe, unul
după celălalt


Pentru a scoate pâinea:-
    





 
-M,
-
-M,



M
149
INGREDIENTELE
Grăsimi şi ulei:
       
        
  


     


Ouă:





Lapte:      



Apă:     
-
      
Tempe-
ratura: vezi paragraful 1 (pag. 144) din partea
Utilizare.
Făină:      
    


    
   





Se recomandă folosirea unei făini T55, dacă
nu se specică altfel în reete. Dacă utilizai
amestecuri speciale, nu depăşii 750 g de aluat
în total.
Consultai recomandările fabricantului pentru
utilizarea acestor preparate.


-

Zahăr:



Sare:      




Drojdia:





   -


-






      

Echivalente în cantitate/greutate/volum între dro-
jdia uscată, drojdia proaspătă şi drojdia lichidă:
Drojdie uscată (în lg.)
1 1,5 2 2,5 3 3,5 4 4,5 5
Drojdie proaspătă (în g)
9 13 18 22 25 31 36 40 45
150


     



>       -



> 
Produse suplimentare (măsline, slănină etc.):
  -


-

-

      


CURĂAREA ŞI ÎNTREINEREA
 
 
- L.
 -


 

 Nu spălai nici o piesă
în maşina de spălat vase.
 
       

 

151
PREPARAREA ŞI REALIZAREA BAGHETELOR
Pentru acest preparat, avei nevoie de toate accesoriile dedicate acestei funcii: 1 suport pentru coa-
cere baghete (8), 2 tăvi antiaderente pentru coacere baghete (8), 1 lamă zimată (9) şi 1 pensulă (9).
1. Frământarea şi dospirea aluatului
 
       
H.
 
 

 -

-

  
 


I.
Observaii:
      

 




Aluatul trebuie să e utilizat în decurs de o oră
de la semnalele sonore. După această oră, maşina
se resetează şi programul baghetă este anulat. În
acest caz, vă recomandăm să utilizai programul
3, doar pentru coacerea baghetelor.
2. Realizarea şi coacerea baghetelor
Pentru ajutor la îndeplinirea etapelor, consultai
cartea de reete furnizată.
Vă prezentăm cum procedează brutarul,
dar după câteva încercări vei avea propriul
dumneavoastră mod de modelare. Indiferent de
mod, rezultatul este garantat.
 B.
 

 

       

    

Pentru baghete mai pufoase, lăsai aluatul să se
odihnească 10 minute înainte de modelare.
Lungimea obinută a baghetei trebuie să
corespundă cu lungimea tăvii antiaderente
(aproximativ 15 cm).
Putei să variai aromele, ornând pâinile. Pentru
aceasta, este sucient să umezii apoi să rulai
aluatul prin semine de susan sau de mac.
      

152
Partea de îmbinare a baghetelor trebuie să e
dedesubt.




Putei să variai aspectul baghetelor
dumneavoastră şi să efectuai incizii cu ajutorul
unei foarfece pe toată lungimea baghetei.
      


      

 

 
-

 La terminarea ciclului de coacere, avei 2
soluii:
în cazul coacerii a 4 baghete

    
     

      

în cazul coacerii a 8 baghete (2x4)
-


      






.
     

      

153
RE
ETELE
Pentru ecare reetă, respectai ordinea ingredientelor indicate. În funcie de reeta aleasă şi
de programul corespunzător, putei să consultai tabelul recapitulativ al duratelor de preparare
(pag. 382-386) şi să urmării desfăşurarea pe etape a diferitelor cicluri.
lgLG
PROG. 4 - PÂINE ALBĂ
500 g 750 g 1000 g
    
  

 
   


    
  

 
    
   


PROG. 5 - PÂINE FRANUZEASCĂ
500 g 750 g 1000 g
    
  

 
    
   


PROG. 1 - BAGHETA
Pentru a realiza 4 sau 8 baghete de aproximativ 100 g
400 g 800 g
   
 




   
   
PROG. 2 - BAGHETA DULCE
Pentru a realiza 4 sau 8 baghete de aproximativ 100 g
400 g 800 g
   
 




   
   
   
PROG. 6 - PÂINE INTEGRALĂ
500 g 750 g 1000 g
    
 

  
  

 
 

  
    
    
   


PROG. 7 - PÂINE DULCE
BRIOŞĂ 500 g 750 g 1000 g
 

  
    
   


 

  
    
    
 

  
Opional: 
PROG. 8 - PÂINE ALBĂ RAPIDĂ
500 g 750 g 1000 g
 

   
   


 





    
 

 


    
 



 
PROG. 9 - PÂINE FĂRĂ GLUTEN
1000 g


*
1


154
PROG. 15 - ALUAT DE PASTE
ALUAT DE PASTE 500 g 750 g 1000 g
    
 

  
  



    
PROG. 13 - PRĂJITURI
PRĂJITURĂ DE LĂMÂIE 1000 g
 


  
  
  
  


  


  
 


Batei ouăle + zahărul + sarea până se albesc, 5 minute.
Turnai în recipientul maşinii. Adăugai untul topit răcit.
Adăugai zeama şi coaja de lămâie. Amestecai făina şi drojdia
şi adăugai peste amestecul deja realizat. Aşezai făina exact
în mijlocul acestuia.
PROG. 14 - DULCEAĂ
COMPOTURI ŞI DULCEURI
Tăiai sau tocai fructele, după cum dorii, înainte de a le pune
în maşina de pâine.
1.Căpşuni, piersici, rubarbă sau caise 
  
  
  
1.
Portocală sau grapefruit

  
  
PROG. 12 - ALUAT DE PÂINE
PIZZA 500 g 750 g 1000 g
    
  

 
 





    
 





PROG. 10 - PÂINE FĂRĂ SARE
PÂINE FĂRĂ SARE 500 g 750 g 1000 g
    
    
3.


  
Adăugai, la semnalul sonor
4.

  
*
1


155
1. Pentru pâini
Nu obinei rezultatul aşteptat ?
Acest tabel vă va ajuta să găsii
ce nu este în ordine.
CAUZĂ POSIBILĂ SOLUII
 






 










 





2. Pentru baghete
GHID DE DEPANARE
Nu obinei rezultatul
aşteptat ? Acest tabel
vă va ajuta să găsii
ce nu este în ordine.
Pâine
prea
crescută
Pâine scăzută
după ce a crescut
prea mult
Pâine care
nu a crescut
destul
Crustă
coaptă
insucient
Margini rumenite,
dar pâine coaptă
insucient
Marginile şi partea
de deasupra
acoperite de făină


















156
Nu obinei rezultatul aşteptat ?
Acest tabel vă va ajuta să găsii
ce nu este în ordine.
CAUZĂ POSIBILĂ SOLUII


 

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157
GARANIA
        -
       
    
      

    
  -



MEDIUL ÎNCONJURĂTOR
    -



GHID DE DEPANARE TEHNICĂ
PROBLEME
CAUZELE - SOLUII
  

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 
 
 

 

 



 
 

.




 
.
 
 
  


 

158
PRAKTICKÉ RADY
Príprava
1.    
     

2. Tekutiny merajte pomocou dodávaného
pohárika so stupnicou. Dvojitú odmerku,
ktorá je tiež súčasťou balenia, používajte
na odmeriavanie na jednej strane kávových
lyžičiek a na druhej strane polievkových
lyžíc.

3.     

 
     

      
     

4. 
   

5.   -


    
    

Kvasnice sa
nesmú dostať do kontaktu so soľou.
Všeobecné poradie, ktoré treba dodržiavať:
> 
> 
> 
> 
> 
> 
> 
> 
Použitie
• Prípravachlebajeveľmicitlivánateplotné
a vlhkostné podmienky.   
    



• Niekedy je tiež užitočné overiť stav cesta
uprostred hnetenia:   
     

    

     
    
      
      

• Bežnou chybou je myslieť si, že keď sa
pridá viac droždia, chlieb viac vykysne. 
 

  
     
     
       

OPIS
1-
2-
a - 
b - 
c - 
d - 
 
e - 
f - 
g - 
3-
4-
5-
6-
7-
8-


9-
SK
159
Upozornenie: Pozor, krájač je veľmi ostrý.
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opatrnosťou.
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PRED PRVÝM POUŽITÍM
      
- A.
 

CHLY ŠTART
 

 
      
     
    
-B-C.
 -

      
-D-E.
 





-F-G.
 -

      
-


.


-H.
  
   

-I-J.
 -
      



-K.
Aby ste sa zoznámili so svojou domácou pekárňou, odporúčame najprv vyskúšať recept na
ZÁKLADNÝ BIELY CHLIEB.
ZÁKLADNÝ BIELY CHLIEB (program4)
ZLOŽENIE - káv. lž. pol. lž. 

1. 
2. 
3. 


 
 
6. 
7. 




160
6. Celozrnný Chlieb.   
  


7. Sladký Chlieb.   -
       

       
   -

   

8. Rýchly Základný Chlieb.   -
    
  
    
  


9. Bezlepkový Chlieb.    

    
-

    


       -
     

   
  -



10. Chlieb Bez soli. 


11. Iba Pečenie.
-


-

POUŽÍVAME DOMÁCU PEKÁREŇ
Pri každom programe sa zobrazí počiatočné
nastavenie. Vami požadované nastavenia si
musíte zvoliť ručne.
Vyberáme program
     

Tlačidlo menu   
-

    



1. Bagety.




-

),


   

2. Sladké bagety. 
 


3. Pečenie bagiet.
     
    -
      

  
 


 


4. Záklaný Biely Chlieb. 
     

5. Francúzsky Chlieb. 



161

    

Pekáreň chleba by počas programu 11
nemala zostať bez dozoru.
     


.
12. Cesto.   



13. Koláč.

14. Džem.

15. Cestoviny.

Volíme váhu chleba
 
      
9,
11, 12, 13, 14, 15
        

        
     

         
     



. 

Volíme vypečenie
     
  8, 9  
       
      
  
  
     

Spustenie / Zastavenie
 
  


.

CYKLY
Tabuľka na stránkach 382-386 Vám poskytuje
rozpis rôznych cyklov podľa zvoleného pro-
gramu.
Hnetenie
Umožňuje vytvoriť štruktúru cesta a tým aj
jeho schopnosť dobre vykysnúť.
1, 2, 4, 5, 6, 7, 8,
10, 12, 13

     



-
-


-

Odpočinok
Umožňuje, aby pokleslo napätie cesta, čím sa
zlepšuje kvalita hnetenia.
Kysnutie
Čas, kedy pôsobí droždie, aby chlieb vykysol a
uvoľnila sa jeho vôňa.
Pečenie
Mení cesto na striedku a umožňuje vypečenie
a tvorbu chrumkavej kôrky.
Uchovanie v teple
Umožňuje uchovať chlieb po upečení teplý. V
každom prípade sa odporúča vyklopiť chlieb
ihneď po dopečení z formy.
162
1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 13
 

     
    



ODLOŽENÝ ŠTART PROGRAMU
Svoj prístroj môžete naprogramovať tak, aby
bol pripravovaný produkt hotový v hodine,
ktorú ste zvolili, a to až s pätnásťhodinovým
predstihom. Oddialený program nie je možné
používať pri programoch 3, 8, 11, 12, 13, 14,
15.
     
      
     
    
      
    
   
  

 
     
     




 . 




       

      




Praktické rady
V prípade výpadku prúdu:   
      
    
     
    
       
     

Keď používate dva programy krátko po sebe,
      

Vybratie bochníka:   
-

      


     
-M,
-M,


M
163
ZLOŽENIE
Tuky a olej:    
      
    
    
        


  

Vajcia:     

 

        

Mlieko:
       

    

Voda:     
      
    
     
Teplota: pozrite 1. (str. 158) odsek v časti
venovanej používaniu prístroja
Múka:       
      
     
     
    
    
     

       

   

Odporúča sa múka s číselným značením T550,
keď nie je v receptoch uvedené inak. Ak
používate vopred pripravené zmesi na výrobu
chleba, briošiek alebo mliečnych bochníkov,
neprekračujte celkovú hmotnosť cesta 750 g.
Pri používaní týchto zmesí dodržiavajte
pokyny výrobcu.

       

       
     

      
    
     

Cukor:    
    
     


Soľ:
 
       
  

Kvasinky: 

     
   
  

     
      
    




164
Prísady (olivy, slanina atď.):  
    
      


     

    
    
     
     

     


    
    
        



   


       -

    
   


Ekvivalenty medzi sušenými, čerstvými a tekutými
kvasinkami v množstve/hmotnosti/objeme:
Sušené kvasinky (v lyž.)
1 1,5 2 2,5 3 3,5 4 4,5 5
Čerstvé kvasinky (v g)
9 13 18 22 25 31 36 40 45
ČISTENIE A ÚDRŽBA
 
 
  
 - L.
    
     


 

 Žiadnu časť nedávajte
do umývačky riadu.
 

     

 

165
PRÍPRAVA A PEČENIE BAGIET
Na tento recept budete potrebovať všetky diely príslušenstva určené na pečenie bagiet: 1
držiak na pečenie bagiet (8), 2 formy na pečenie bagiet s nepriľnavou povrchovou úpravou (8),
1 krájač (9) a 1 štetec (9).
1. Miesenie a kysnutie cesta
 

     
H.
 
 

 
     
    
      

 
-

-
I.
Poznámky:
 


       
 
       


Po zaznení zvukových signálov cesto treba do
hodiny dať piecť. Po uplynutí jednej hodiny
sa prístroj automaticky vynuluje a program
na pečenie bagiet sa zruší. V takom prípade
odporúčame použiť program 3, ktorý slúži iba
na pečenie bagiet.
2. Tvarovanie a pečenie bagiet
Ak budete potrebovať pomoc pri vykoná-
vaní nižšie uvedených krokov, užitočné rady
nájdete v knižke receptov, ktorá sa dodáva
spolu s prístrojom.
Ako príklad uvádzame postup, ktorý používa
pekár, po niekoľkých pokusoch však nájdete
vlastný spôsob ako vytvarovať bagety. Nech
už zvolíte akýkoľvek spôsob tvarovania, výs-
ledok je zaručený.
 B.
 
 -

 

 

Aby boli bagety vzdušnejšie, hrudy cesta ne-
chajte pred tvarovaním 10 minút odležať.
Dĺžka vytvarovanej bagety musí byť ro-
vnaká ako dĺžka formy na pečenie bagiet s
nepriľnavou povrchovou úpravou (približne
15 cm).
Chuť pečiva môžete obmieňať tým, že povrch
cesta ozdobíte rôznymi prísadami. Stačí, ak
tvarované cesto navlhčíte a vyvaľkáte ho v
sezamových alebo makových zrniečkach.
     

166
Spoj na ceste sa musí nachádzať na spodnej
strane.




Vzhľad bagiet môžete obmieňať – napríklad
tak, že po celej dĺžke bagety vytvoríte pomo-
cou nožníc zárezy.





-
   


    

   

     

Po skončení cyklu pečenia máte 2 možnosti:
ak pripravujete várku obsahujúcu 4 bagety
-
      
    

       
 

ak pripravujete várku obsahujúcu 8 bagiet
(2 x 4)

    

       
 

       




-

.
      

       
 

167
* 1


RECEPTY
Pri každom recepte dodržte udané poradie prísad. Podľa zvoleného receptu a zodpovedajúceho
programu sa môžete pozrieť do prehľadnej tabuľky časov prípravy (stránka 382-386) a preštudovať
si rozpis rôznych cyklov. káv. lž.pol. lž. 
PROG. 4 - ZÁKLADNÝ BIELY CHLIEB
500 g 750 g 1000 g
    
  

 
   


    
  

 
    
   


PROG. 5 - FRANCÚZSKY CHLIEB
500 g 750 g 1000 g
    
  

 
    
   


PROG. 1 - BAGETY
Recept na prípravu 4 alebo 8 bagiet s hmotnosťou približne
100 g 400 g 800 g
   
 

 


   
   
PROG. 2 - SLADKÉ BAGETY
Recept na prípravu 4 alebo 8 bagiet s hmotnosťou približne
100 g 400 g 800 g
   
 

 


   
   
   
Po zvukovom signáli pridajte
   
PROG. 6 - CELOZRNNÝ CHLIEB
500 g 750 g 1000 g
    
 

  
  

 
 

  
    
 
   
   


PROG. 7 - SLADKÝ CHLIEB
BRIOŠKA 500 g 750 g 1000 g
    
    
   


 

  
    
    
 

  
Voliteľne:

PROG. 8 - RÝCHLY ZÁKLADNÝ CHLIEB
500 g 750 g 1000 g
 
(

   
   


 

 



    
 

 


    
 



 
PROG. 9 - BEZLEPKOVÝ CHLIEB
1000 g


168
* 1


PROG. 15 - CESTOVINY
500 g 750 g 1000 g
    
    
  



    
*
1


PROG. 13 - KOLÁČ
CITRÓNOVÝ KOLÁČ 1000 g
  
  
  
  
  


  


  
 


Vyšľahajte vajíčka s cukrom a soľou po dobu 5 min, kým nie
sú biele. Nalejte do misky prístroja. Pridajte vychladené roz-
pustené maslo. Pridajte šťavu a kôru citróna. Zmiešajte múku
a prášok na pečenie a pridajte do zmesi. Múku dajte na kôpku
priamo do stredu zmesi.
* 1


PROG. 14 - DŽEM
KOMPÓTY A ZAVÁRANINY
Pred umiestnením do domácej pekárne ovocie nakrájajte alebo
nasekajte podľa chuti.
1.
Jahody, broskyne, rebarbora
alebo marhule

  
  
  
1.
Pomaranč alebo grapefruit

  
  
PROG. 12 - CESTO
PIZZA 500 g 750 g 1000 g
    
  

 
 

 



    
 

 



PROG. 10 - CHLIEB BEZ SOLI
500 g 750 g 1000 g
    
    
3.



  
Po zvukovom signáli pridajte
4.


  
169
2. Bagety
1. Chlieb
SPRIEVODCA ODSTRAŇOVANÍM PORÚCH
NA VYLEPŠENIE VAŠÍCH RECEPTOV
Nedarí sa Vám dosiahnuť
očakávaný výsledok?
Táto tabuľka Vám pomôže
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Chlieb
vykysol
príliš
Chlieb sa po
prílišnom
vykysnutí
prepadol
Chlieb
nevykysol
dostatočne
Kôrka nie je
dostatočne
vypečená
Chlieb je na
stranách dohneda,
ale nie je prepečený
Strany a
vrch sú od
múky

 .













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





 



 















170
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

 





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
-





 


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

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



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


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




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
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
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
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

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
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

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

-






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


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
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
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SPRIEVODCA ODSTRAŇOVANÍM TECHNICKÝCH PORÚCH
PROBLÉMY PRÍČINY - RIEŠENIA
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
 


 

 

 

 



 
 




 
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 
 
  


 

ZÁRUKA
 




      
  -
    

ŽIVOTNÉ PROSTREDIE
       
    


172
PRAKTIČNI NASVETI
Priprava
1.

2. Tekočine izmerite s pomočjo priložene
merilne posode. Za merjenje količine čajne
žličke in jedilne žlice uporabite dvostranski
merilni pripomoček.-


3.


-
-

4.



5.

-

     
-
Kvas ne sme
priti v stik s soljo.
Splošni vrstni red, ki ga je treba upoštevati:
 
 
 
 
 
 
 
 
Uporaba
 Kruh je med pripravo zelo občutljiv za tempe-
raturo in vlago.
-

    

 Priporočamo, da včasih preverite stanje testa
med drugim gnetenjem:-
 




-





 Pogosto smo napačno prepričani, da bo
zaradi več kvasa kruh bolje vzhajal. 

       
   



OPIS
1  
2  
a 
b 
c 
d 

e 
f 
g 
3  
4  
5  
6  

7  

8  

9  
SL
173
Opozorilo: pazite, rezilo je zelo ostro.
Z njim ravnajte previdno.
NO OK
PRED PRVO UPORABO
 
A.
     

HITER ZAČETEK
  

       

       

-
-B-C.
     

-D-E.
  




-F-G.
  
  
0 
-

-H.
 
-

-I-J.
 

  -



-K.
Da bi lažje spoznali svoj aparat za peko, vam predlagamo, da pri prvi peki kruha preizkusite recept
za KLASIČNI BELI KRUH.
KLASIČNI BELI KRUH (program4)
SESTAVINE - čž
=

=


 
 
  = 1


4. 
 
  = 
  = 1




174
7. Sladki Kruh.
    


     
-

8. Hitri Osnovni Beli Kruh.
-



9. Brezglutenski Kruh. -


  
     
 
-
-

     



-

10. Kruh brez Soli.-

   -

11. Peka Kruha.


   
).






Kadar uporabljate program 11, pekača
kruha ne smete nikoli pustiti brez nadzora.
UPORABA PEKAČA ZA KRUH
Privzeta nastavitev je prikazana za vsak pro-
gram. Želene nastavitve boste zato morali
izbrati ročno.
Izbira programa
-

Gumb menu
    


     
    

1. Baget.    







   

2. Sladki Baget.
      


3. Peka Bagete.-
-


    
 
    
  


4. Klasični Beli Kruh.
     

5. Francoski Kruh.


6. Polnozrnati Kruh.   
 

175
    
      

.
12. Testo za Kruh.    
  -


13. Pecivo.


14. Marmelada.

15. Testo za Testenine.


Izbira teže kruha

-







  
  
-

Izbira barve skorje
   -
    
 
     



Vklop/zaustavitev
 

  

.
CIKLI
Tabela (stran 382-386) prikazuje podrobno raz-
lago različnih ciklov v izbranem programu.
Gnetenje
Za oblikovanje strukture testa za njegovo
boljše vzhajanje.

    
-







   

Počivanje
Omogoči počivanje testa in tako boljšo kako-
vost gnetenja.
Vzhajanje
Čas, med katerim kvas deluje in omogoči kruhu,
da vzhaja in razvije svojo aromo.
Peka
Testo preoblikuje v kruh in mu dá zlato hrust-
ljavo skorjo.
Ogrevanje
Ohrani kruh topel po peki. Vendar

            
      

 


176
PROGRAM ZAKASNJENEGA VKLOPA
Napravo lahko programirate za vklop 15 ur
vnaprej, tako boste imeli vse pripravljeno v
želenem času. Funkcije ne morete uporabiti pri
programih 3, 8, 11, 12, 13, 14, 15.

      
     
-
    
   


 
-





   
  

.   



-


      


-


Praktični nasvet
Če pride do izpada električne energije: 





Če nameravate ponovno uporabiti pekač za
peko kruh,
-

Pri jemanju kruha iz posode za peko:
   



-

-
-M,
-
-M,


M
177
SESTAVINE
Maščobe in olja:


       

        





Jajca:       
     



Mleko:      
       
     -



Voda:     

-
Tem-
peratura: poglejte 1. (stran 172) odstavek v
navodilih za uporabo.
Moka:   
  
-
-





Priporočamo uporabo moke T55, razen če re-
cept navaja drugače. Če uporabljate posebne
mešanice moke za kruh, brioše ali rulade, pa-
zite, da testo ne bo preseglo mase 750 g.
Pri pripravi se nanašajte na priporočila proizva-
jalca.
      



Sladkor:   





Sol:       


-
  

Kvas:
   

-

    -

-

-
  

-



Ekvivalenti v količini/teži med suhim kvasom in
svežim kvasom:
Suhi kvas (v čajnih žličkah)
1 1,5 2 2,5 3 3,5 4 4,5 5
Sveži kvas (v gramih)
9 13 18 22 25 31 36 40 45
178
-

     





-


Dodatki (olive, koščki slanine itd.):-


-


        





ČIŠČENJE IN VZDRŽEVANJE
 
 -

- L.
 

  -


        

 Delov aparata ne
pomivajte v pomivalnem
stroju.
 


 
179
PRIPRAVA IN PEKA ŠTRUČK
Pri tej peki potrebujete naslednje pripomočke: 1 nosilec za peko štručk (8), 2 neoprijemljivi
plošči za peko štručk(8), 1 rezilo (9) in 1 čopic (9).
1. Gnetenje in vzhajanje testa
 
 -
H.
 
 

         
 


 
-


- I.
Opombe:
 

 -

   
-

Testo morate speči v roku ene ure po vklopu
zvočnega signala. V nasprotnem primeru se
bo naprava ponovno zagnala in program za
peko štručk bo preklican. V tem primeru, vam
priporočamo, da za peko uporabite program 3,
ki je namenjen samo za peko štručk.
2. Priprava in peka štručk
Za pomoč pri izvedbi posameznih korakov si
poglejte priloženo knjižico z recepti.
Prikazali vam bomo nekaj pekarskih postop-
kov, vendar boste po nekaj poskusih imeli že
svoj način oblikovanja. Ne glede na način pri-
prave, je rezultat zagotovljen.
 B.
 
 

 

 

Če želite, da so vaše štručke bolj rahle, pustite
stati kose testa 10 minut, preden jih začnete
oblikovati.
Dolžina štručke mora ustrezati dolžini neopri-
jemljive plošče (okoli 15 cm).
Okus lahko spreminjate tako, da vaš kruh
okrasite. Za to je dovolj, da kose testa
navlažite in jih nato povaljate v sezamovih ali
makovih zrnih.


180
Ležišče štručk mora biti obrnjeno navzdol.




Izgled vaših baget lahko spreminjate in zareze
naredite s pomočjo škarij po celotni štručki.
    

      

 

 

 
-

Na koncu peke imate 2 možnosti:
enkratna peka 4 štručk





ali peko 8 štručk (2x4)
      -
  



-





.



181
RECEPTI
Za vsak recept dodajajte sestavine v navedenem vrstnem redu. Odvisno od izbranega recepta in
ustreznega programa si lahko ogledate tabelo o času priprave v nadaljevanju (stran 382-386) in
upoštevate časovno razdelitev za različne cikle. Ne spreminjajte količin in ne izpuščajte sestavin,
saj lahko s tem zmotite kritično ravnotežje recepta.
č. ž.ž.
PROG. 1 - BAGET
Če želite narediti 4 ali 8 štručk težkih približno 100 g
400 g 800 g
   
 




   
   
PROG. 2 - SLADKI BAGET
Če želite narediti 4 ali 8 štručk težkih približno 100 g
400 g 800 g
   
 




   
   
   
Dodajte ga ko aparat signalizira
   
PROG. 4 - KLASIČNI BELI KRUH
500 g 750 g 1000 g
    
  

 
   


    
  

 
    
   


PROG. 5 - FRANCOSKI KRUH
500 g 750 g 1000 g
    
  

 
    
   


PROG. 6 - POLNOZRNATI KRUH
500 g 750 g 1000 g
    
 

  
  

 
 

  
    
    
   


PROG. 7 - SLADKI KRUH
BRIOŠI 500 g 750 g 1000 g
 
*
  
    
   


 

  
    
    
 

  
Po želji lahko dodate

PROG. 8 - HITRI OSNOVNI BELI KRUH
500 g 750 g 1000 g
 

   
   


 





    
 

 


    
 



 
PROG. 9 - BREZGLUTENSKI KRUH
1000 g


*
1


182
* 1


PROG. 15 - TESTO ZA TESTENINE
500 g 750 g 1000 g
    
 
*
  
  



    
PROG. 13 - PECIVO
LIMONINA POGAČA 1000 g
 
*

  
  
  
 


 


  
 


5 minut stepajte jajca skupaj s sladkorjem in soljo, dokler ne
bodo bela. Zlijte jih v posodo pekača. Dodajte ohlajeno sto-
pljeno maslo, nato pa limonin sok. Zmešajte moko in pecilni
prašek ter ju dodajte mešanici. Moka naj bo na sredini posode
pekača.
PROG. 14 - MARMELADA
MARMELADE IN KOMPOTI
Narežite ali nasekljajte sadje po svoji izbiri, preden ga stresete
v pekač.
1.
Jagodna, breskova, rabarbarina
ali marelična

  
  
  
1.
Pomaranča ali grenivka

  
  
PROG. 12 - TESTO ZA KRUH
TESTO ZA PICO 500 g 750 g 1000 g
    
  

 
 





    
 





PROG. 10 - KRUH BREZ SOLI
500 g 750 g 1000 g
    
    
3.


  
Dodajte ga ko aparat signalizira
4.

  
183
VODNIK ZA ODPRAVLJANJE TEŽAV IN IZBOLJŠANJE
VAŠIH RECEPTOV
1. Za kruh
2. Za štručke
Niste dosegli
pričakovanih
rezultatov? Ta tabela
vam bo pomagala.
Kruh
preveč
vzhaja.
Kruh se po
vzhajanju
preveč sesede
Kruh ne
vzhaja
zadosti
Skorja ni
dovolj zlato
zapečena
Skorja je rjava,
vendar kruh ni
dovolj pečen.
Na vrhu in
ob strani je kruh
preveč mokast

 .













Niste dosegli pričakovanih
rezultatov? Ta tabela
vam bo pomagala.
MOŽEN VZROK REŠITVE









 

 





-

 




184
Niste dosegli pričakovanih
rezultatov? Ta tabela
vam bo pomagala.
MOŽEN VZROK REŠITVE


 










-



 

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VODNIK ZA ODPRAVLJANJE TEHNIČNIH TEŽAV
TEŽAVE VZROKI - REŠITVE
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
 -


GARANCIJA
     -




 
-


OKOLJE
       
   


186
PRAKTIČNI SAVETI
Priprema
1.


2. Upotrebite priloženi dvostruki dozer koji
odgovara meri kafene kašike sa jedne i meri
supene kašike sa druge strane. Sve merne
kašike treba da budu ravne, ne prepunjene.


3.


-
-


4.


5.      
   
       
     


Kvasac ne
sme da dođe u dodir sa solju.
Opšti redosled koji bi trebalo pratiti:
 
 
 
 
 
 
 
 
Upotreba
•Priprema hleba je veoma osetljiva na tempe-
raturu i vlažnost vazduha.
     

      

•Takođe, nekada je potrebno proveriti stanje
testa tokom drugog mešenja:










•Najčešća greška je zabluda da će dodavanjem
više kvasca i hleb biti mekši.
   

     
-

OPIS
1  
2  
a
b
c
d

e
f
g
3  
4  
5  

6  

7  

8  

9  
SR
187
Upozorenje: pazite, nožić za zasecanje je
veoma oštar. Pažljivo rukujte njime.
NO OK
PRE PRVE UPOTREBE APARATA
 
- A.
 -

BRZI START
 

 

 
-

-B-C.
      
-
-D-E.
 
    


-F-G.
      
      
     


-H.
  
    
     
-I-J.
 




-K.
Da biste upoznali svoju kućnu pekaru, predlažemo Vam da probate da pripremite
OSNOVNI BELI HLEB kao svoj prvi hleb.
OSNOVNI BELI HLEB  SASTOJCI - k.k.
=
s.k.
=


 
 
  = 1


4. 
 
 
  = 1




188
6. Integralni Hleb.   


7. Slatki Hleb. 

 
-
    

8. Brzi Osnovni Beli Hleb.-





9. Hleb bez Glutena.   
      

     
-


 
       
        -





10. Hleb bez soli.     
     



11. Pečenje Hleba.



-

      

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Biranje programa


Taster menu    
    
-

,
-

1. Baget.     




     
).
      



2. Slatki baget.-



3. Pečenje bageta.   
    

-


-


-

4. Osnovni Beli Hleb.
    

5. Francuski Hleb.    
-

189
Kućna pekara ne bi trebalo da ostaje bez
nadzora tokom trajanja programa 11.


.
12. Hlebno Testo.    

       

13. Kolač.     


14. Džem.
  

14. Testo za Testeninu.-

Biranje težine hleba


-


   

        





Biranje zapečenosti korice




  

Start / Stop
 
-



CIKLUSI
Tabela (stranica 382-386) pokazuje različite
cikluse u odabranom programu.
Mešenje
Za formiranje strukture testa i bolje narastanje.



-

  
     
  -


Odmaranje
Preporučuje se da se testo odmori da bi se
bolje mesilo.
Narastanje
Vreme za koje kvasac deluje da bi hleb narastao
i dobio ukus.
Pečenje
Pretvaranje testa u hleb i dobijanje zlatne, hrs-
kave korice.
Održavanje toplote
Čini hleb toplim nakon pečenja. Međutim,
preporučuje se da bi hleb trebalo izvaditi
odmah nakon pečenja.
-







190
PROGRAM ODLOŽENOG STARTA
Možete programirati aparat da se aktivira 15
sati unapred da biste na vreme dobili svoju
željenu smesu. Ova funkcija nije moguća za
programe 3, 8, 11, 12, 13, 14, 15.




       
-


 
 -






 -

. 

    

   


     





Praktični saveti
Ukoliko tokom ciklusa nestane

    


Ukoliko planirate da pripremate još jednu
veknu hleba,   


Da izvadite lopatice iz hleba:



 -


     
- M,
      
- M,
 
M
191
SASTOJCI
Masti i ulja: 

-

   




Jaja:       
     



Mleko:


  

Voda:


     
Temperatura: vidi paragraf 1 u delu o upotrebi
(stranica 186).
Brašno: 
-
  
   
      -

-


Koristite tip brašna T55, osim
ukoliko je drugačije navedeno u receptu. Uko-
liko koristite posebnu mešavinu brašna za
hleb, brioše ili peciva, nemojte prelaziti 1000 g
ukupne težine.
Za upotrebu ovih smesa, sledite preporuke
proizvođača.



Šećer: 


      

So:
       


-

Kvasac:
    





     -
   




-
-


Ekvivalenti u količini/težini između suvog i svežeg
kvasca:
Suvi kvasac (kafena kašika)
1 1,5 2 2,5 3 3,5 4 4,5 5
Sveži kvasac (u gramima)
9 13 18 22 25 31 36 40 45
192

-




-

    -


-

Dodaci (masline, komadići slanine...):






   

       

ČIŠĆENJE I ODRŽAVANJE
 
      
L.
    



 

 Nemojte prati delove
u mašini za pranje
posuđa.
 


 

193
PRIPREMA I IZRADA BAGETA
Za ovu izradu potrebni su vam svi dodaci namenjeni ovoj funkciji: 1 nosač za pečenje bageta (8),
2 kalupa sa nelepljivom oblogom za pečenje bageta (8), 1 nožić (9) i 1 četkica (9).
1. Mešenje i narastanje testa
 
 
H.
 
 

 

-

  
   -

I.
Napomene:


   
  
     

Testo se mora upotrebiti u roku od sat vre-
mena nakon zvučnih signala. Nakon tog
vremena aparat se vraća na početak i pro-
gram za baget se gubi. U tom slučaju vam
preporučujemo korišćenje programa 3 samo
za pečenje bageta.
2. Izrada i pečenje bageta
Za pomoć u realizaciji faza priprema i pečenja,
pogledajte priloženu knjigu recepata.
Mi vam pokazujemo pekarske postupke
izrade, ali nakon nekoliko pokušaja pronaći
ćete sopstveni način oblikovanja. Koji god
način da se primeni, rezultat je zagarantovan.
 B.
 
 

 

 

Za vazdušastije bagete, ostavite četvrtine
testa da odstoje 10 minuta pre oblikovanja.
Dobijena dužina bageta mora odgovarati
veličini kalupa sa nelepljivom oblogom (oko
15 cm).
Raznovrsnost ukusa postižete tako što ukra-
site testo nekim semenjem. Za to vam je
dovoljno da četvrtine testa navlažite, pa ih
uvaljate u susam ili mak.


194
Spoj na testu mora se nalaziti s donje strane.
  



Raznolikost izgleda bageta možete postići
tako što ćete nožićem zaseći gornju stranu
bageta celom dužinom.

     

     


 -

Na kraju ciklusa pečenja pred vama su 2
rešenja:
za partiju od 4 bageta
      


-

za partiju od 8 bageta (2x4)


-

-



-

.

-

195
* 1


RECEPTI
Za svaki recept dodajte sastojke prema tačno predviđenom redosledu. U zavisnosti od odabranog
recepta i odgovarajućeg programa, možete pogledati tabelu sa vremenima pripreme (stranica 382-
386) i pratite prekidanje rada za svaki ciklus. Nemojte menjati količine niti povećavati sastojke, jer
to može poremetiti balans recepta.
kksk
PROG. 4 - OSNOVNI BELI HLEB
500 g 750 g 1000 g
    
  

 
   


    
  

 
    
   


PROG. 5 - FRANCUSKI HLEB
500 g 750 g 1000 g
    
  

 
    
   


PROG. 1 - BAGET
Za izradu 4 ili 8 bageta od oko 100 g
400 g 800 g
   
 




   
   
PROG. 2 - SLATKI BAGET
Za izradu 4 ili 8 bageta od oko 100 g
400 g 800 g
   
 




   
   
   
Dodajte posle zvučnog signala
   
PROG. 6 - INTEGRALNI HLEB
500 g 750 g 1000 g
    
 

  
  

 
 

  
    
    
   


PROG. 7 - SLATKI HLEB
BRIOŠI 500 g 750 g 1000 g
    
    
   


 

  
    
    
 

  
Po želji: 
PROG. 8 - BRZI OSNOVNI BELI HLEB
500 g 750 g 1000 g
 

   
   


 





    
 

 


    
 



 
PROG. 9 - HLEB BEZ GLUTENA
1000 g
Koristite samo gotove mešavine brašna.
Ne prekoračite 1000g testa.
196
* 1


PROG. 15 - TESTO ZA TESTENINU
TESTENINA 500 g 750 g 1000 g
    
    
  



    
PROG. 13 - KOLAČ
KOLAČ OD LIMUNA 1000 g
  
  
  
  
 


 


  
 


Mutite jaja sa šećerom i solju 5 minuta dok ne posvetle. Stavite
u posudu aparata. Dodajte hladan rastopljen buter.
Dodajte sok i koru limuna. Pomešajte zajedno sa brašnom i
praškom za pecivo i dodajte smesi. Stavite brašno na gomilu,
pravo u sredinu posude.
PROG. 14 - DŽEM
DŽEMOVI I KOMPOTI
Iseckajte voće po svom izboru pre nego što stavite u kućnu
pekaru.
1.
Džem od jagoda, breskvi,
rabarbara i kajsija

  
  
  
1.
Džem od narandže ili grejpfruta

  
  
PROG. 12 - HLEBNO TESTO
TESTO ZA PICU 500 g 750 g 1000 g
    
  

 
 





    
 





PROG. 10 - HLEB BEZ SOLI
500 g 750 g 1000 g
    
    
3.


  
Dodajte posle zvučnog signala
4.

  
197
VODIČ ZA REŠAVANJE PROBLEMA
1. Za hlebove
2. Za bagete
Ne dobijate očekivane
rezultate?
Tabela koja sledi
će Vam pomoći.
Hleb
suviše
narasta
Hleb pada
nakon što
previše naraste
Hleb
više ne
narasta
Korica nije
dovoljno
zlatno-žuta
Strane su tamne,
ali hleb još nije
dovoljno pečen
Površina i
strane hleba
su brašnjavi















Ne dobijate očekivane
rezultate? Tabela koja sledi
će Vam pomoći.
MOGUĆI UZROK REŠENJA






 



 




-









198
Ne dobijate očekivane
rezultate? Tabela koja sledi
će Vam pomoći.
MOGUĆI UZROK REŠENJA


 


















-




















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
 
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
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
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
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VODIČ KROZ TEHNIČKE PROBLEME
PROBLEMI REŠENJA
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 
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 
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 

 

 
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,
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 
 


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
 
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 
 
  


 


GARANCIJA
      
    
      
-

    
-
-

ŽIVOTNA SREDINA
 
-


200
PRAKTIČNI SAVJETI
Priprema
1. 
  

2. Tekućinu mjerite pomoću posude sa grada-
cijom. Rabite dvostruki dozer za mjere velike
žlice s jedne strane i male žlice s druge. Ove
mjerice daju točne rezultate i bez grudica.

3. 


       
-

4.      

    

5.   -


-
   

 Kvasac ne smije
doći u doticaj sa soli.
Uobičajeni redoslijed kojeg se treba
pridržavati:
 
 
 
 
 
 
 
 
Uporaba
• Pri pripremi kruha morate obratiti pažnju
na vlagu i temperaturu.-
  
-

• Korisno jeponekad provjeriti stanjetijesta
tjekom drugog miješanja: -

   






• Uvriježenojemišljenjedadodavanjemveće
količine kvasca, tijesto bolje raste.





HR
OPIS
1  
2  
a
b
c
d

e
f
g
3  
4  
5  
6  
7  
8  

9  
201
Upozorenje: oprez, nož je vrlo oštar.
Oprezno rukujte njim.
NO OK
PRIJE PRVE UPORABE
 


A.
      

BRZI START
 -

       

 

-B-C.
      
-
-D-E.
 
      



-F-G.
 

   


-H.
 
-

-I-J.
 
     



-K.
Kako biste se upoznali s Vašim uređajem, preporučujemo Vam da za prvu pripremu probate recept
za OSNOVNI BIJELI KRUH.
OSNOVNI BIJELI KRUH  4) SASTOJCI -
m.ž.v.ž.

1. 
2. 
3. 


 
 
 
  = 1




202
7. Slatki Kruh.
     

   
0 


8. Brzi Bijeli Kruh.

  


9. Kruh bez Glutena.

-



-
-
    
 
  




10. Kruh bez soli.     
     


11. Pečenje.-








Ne ostavljajte pekač kruha bez nadzora pri-
likom uporabe programa 11.

   

.
UPORABA UREĐAJA
Početne postavke su zadane za svaki pojedini
program. Stoga, ručno morate odabrati željene
postavke.
Odabir programa
      

Menu tipka
 -
-




1. Baguette peciva.  



-


).
      
-
    

2. Slatka baguette peciva.

-

3. Pečenje baguett peciva. 
  -

     -



-

 

4. Osnovni Bijeli Kruh.


5. Francuski Kruh.-


6. Integralni Kruh.  

203
12. Tijesto.


13. Kolač.



14. Džem.     

15. Tijestenina.

Odabir težine kruha
0 
  

-

        


        


 
   


Odabir boje kore kruha (tamnjenje)
  
  





Uključivanje/isključivanje
 -
-


.
CIKLUSI
Tablica prikazuje različite cikluse odabranih
programa (str. 382-386).
Miješenje
Za oblikovanje strukture tijesta kako bi se ono
bolje diglo.
       

 










Odmaranje
Omogućava tijestu da odstoji kako bi se
poboljšala kvaliteta miješenja.
Dizanje
Vrijeme tijekom kojeg kvasac djeluje što rezul-
tira dizanjem tijesta i stvaranjem arome.
Pečenje
Pretvara tijesto u kruh sa zlatnom hrskavom
koricom.
Održavanje topline
Održava kruh toplim nakon što je ispečen. Ipak,
preporučuje se čim prije izvaditi kruh iz pekača.
   

-




204
Praktični savjeti
U slučaju nestanka električne energije:
    
   -



Ako namjeravate pripremati drugi kruh nakon
završetka prvog programa,
-

Prilikom vađenja kruha iz posude:-







-M,
 
-M,

M
PROGRAM ODGOĐENOG STARTA
Uređaj možete programirati da počne sa radom
i do 15 sati prije nego želite da kruh bude gotov.
Ova funkcija se ne može primjenjivati kod pro-
grama 3, 8, 11, 12, 13, 14, 15.

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    


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
  


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 
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

  
  -

. 

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
     
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




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205
SASTOJCI
Masnoće i ulja:-





  




Jaja:




Mlijeko:    
      
     
      

Voda:
-
-
Temperatura:
pogledajte 1. odlomak u dijelu upotreba (str.
200).
Brašno: 
      





Uporaba brašna tipa T550 je preporučljiva, osim
ako receptom drugačije nije propisano. Ukoliko
rabite već gotove mješavine za kruh, brioše ili
mliječni kruh, ne prekoračujte ukupnu količinu
tijesta od 750 g.
Za uporabu ovih dodataka pogledajte upute
proizvođača.

 

Šećer:       
        -

     


Sol :

        
    


Kvasac:
     



-

     



      
  -

Ekvivalenti u količini/težini između suhog i svježeg
kvasca:
Suhi kvasac (male žličice)
1 1,5 2 2,5 3 3,5 4 4,5 5
Svježi kvasac (grami)
9 13 18 22 25 31 36 40 45
Dodaci (masline, komadići slanine, itd.):




206





   
-



-

-

ČIŠĆENJE I ODRŽAVANJE
      

 
L.
 
     

      

 Niti jedan dio uređaja
nije podoban za pranje
u perilici posuđa.
 
-

 -

207
PRIPREMA KRUHA BAGUETTE
Za pripremu vam je potreban cijeli komplet dodataka koji su namijenjeni ovoj funkciji: 1 nosač
za pečenje baguettea (8), 2 neprianjajuće ploče za pečenje baguettea (8), 1 nož (9) i 1 kist za
premazivanje (9).
1. Miješanje i dizanje tijesta
 
 -
H.
 
    

 

  

 


    -
I.
Napomene:


       
    


Tijesto se mora uporabiti u roku od sat vre-
mena nakon oglašavanja zvučnih signala.
Nakon toga pekač se ponovno početno
podešava i program baguette je izgubljen. U
tom slučaju preporučujemo vam uporabu pro-
grama 3 - samo za pečenje baguettea.
2. Izrada i pečenje baguettea
Savjete za pomoć u provođenju ovih faza
potražite u isporučenoj knjižici recepata.
Pokazat ćemo vam način na koji to rade pekari,
no nakon nekoliko pokušaja imat ćete vlastiti
način pripreme. Bez obzira na koji način to
radite, rezultat je zajamčen.
 B.
 
 
 

 -

Pustite tijesto da se 10-tak minuta odmara
prije oblikovanja kako biste dobili prozračniji
baguette.
Duljina baguettea mora odgovarati duljini
neprianjajuće ploče (približno 15 cm).
Okuse možete mijenjati začinima koje ćete do-
dati vašem kruhu. Za to je dovoljno navlažiti
štruce i posuti ih sezamom ili makom.
-

208
Mjesto preklapanja štruce kruha baguette
mora biti s donje strane.



Izgled baguettea možete mijenjati tako da
ureze napravite škarama cijelom duljinom
štruce.
    -
    
    

 -

   

   
 


Po završetku ciklusa pečenja na raspola-
ganju su vam dvije mogućnosti:
prilikom jednog slijeda od 4 kruha
baguette



-

prilikom jednog slijeda od 8 štruca kruha
baguette (2x4)




    
      



.



209
RECEPTI
Za svaki recept, sastojke dodavajte točno propisanim redoslijedom. Ovisno o odabranom receptu i
odgovarajućem programu, možete si pomoći tablicom vremena pripreme i pratiti promjene tjekom
ciklusa (str. 382-386). Ne mijenjajte količinu i ne miješajte sastojke, jer se tako narušava ravnoteža
recepta.
m.ž.v.ž.
PROG. 4 - OSNOVNI BIJELI KRUH
500 g 750 g 1000 g
    
  

 
   


    
  

 
    
   


PROG. 5 - FRANCUSKI KRUH
500 g 750 g 1000 g
    
  

 
    
   


PROG. 1 - BAGUETTE PECIVA
Za 4 ili 8 štruca kruha baguette od približno 100 g
400 g 800 g
   
 




   
   
PROG. 2 - SLATKA BAGUETTE PECIVA
Za 4 ili 8 štruca kruha baguette od približno 100 g
400 g 800 g
   
 




   
   
   
Nakon zvučnog signala dodajte:
   
PROG. 6 - INTEGRALNI KRUH
500 g 750 g 1000 g
    
 

  
  

 
 

  
    
    
   


PROG. 7 - SLATKI KRUH
BRIOŠI 500 g 750 g 1000 g
 
*
  
    
   


 

  
    
    
 

  
Opcija : 
PROG. 8 - BRZI BIJELI KRUH
500 g 750 g 1000 g
 

   
   


 





    
 

 


    
 



 
PROG. 9 - KRUH BEZ GLUTENA
1000 g


*
1


210
PROG. 15 - TIJESTENINA
TJESTENINA 500 g 750 g 1000 g
    
 
*
  
  



    
PROG. 13 - KOLAČ
KOLAČ OD LIMUNA 1000 g
 
*

  
  
  
 


 


  
 


Mutite jaja s šećerom i solju tijekom 5 min, dok smjesa ne
postane bijela. Ulijte tako dobivenu smjesu u posudu pekača
kruha. Dodajte omekšali maslac. Zatim dodajte sok i koricu
limuna. Umiješajte brašno i prašak za pecivo i dodajte prije
napravljenoj smjesi. Pobrinite se da uspete brašno u posudu
u obliku stošca, točno u sredinu posude.
PROG. 14 -DŽEM
DŽEMOVI I MARMELADE
Izrežite ili usitnite voće po želji prije nego ga stavite u pekač
kruha.
1.
Jagode, breskve, rabarbare
ili marelice

  
  
  
1. N
aranče ili grejp

  
  
PROG. 12 - TIJESTO
TIJESTO ZA PIZZU 500 g 750 g 1000 g
    
  

 
 





    
 





PROG. 10 - KRUH BEZ SOLI
500 g 750 g 1000 g
    
    
3.


  
Nakon zvučnog signala dodajte:
4.

  
*
1


211
VODIČ ZA OTKRIVANJE GREŠAKA
1. Za kruh
2. Za kruh baguette
Niste dobili očekivani
razultat?
Ova tablica će vam
sigurno biti od
pomoći.
Kruh
previše
raste
Kruh je
splasnuo
nakon što je
jako narastao
Kruh ne
raste
dovoljno
Kora nije
dovoljno
zlatne
boje
Stranice kruha su
tamne, ali kruh
nije
dobro pečen
Površina
i stranice
kruha su
brašnaste
Tipka 













Niste dobili očekivani
razultat? Ova tablica će vam
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MOGUĆI UZROCI
RJEŠENJA


-



  

 







 

-


212
Niste dobili očekivani
razultat? Ova tablica će vam
sigurno biti od pomoći.
MOGUĆI UZROCI
RJEŠENJA


 





 






 


 



















-

 
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




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
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
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
  
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JAMSTVO
      -
        



 
-


OKOLIŠ
      
  
     
      

TEHNIČKI PROBLEMI I RIJEŠENJA
PROBLEMI UZROCI - RJEŠENJA


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
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,

 
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
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 
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


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 

 
 
  



214
PRAKTILISED NÕUANDED
Ettevalmistamine
1.


2. Mõõtke koostisaineid seadmega kaasas oleva
mõõdunõuga. Kasutage kaasas olevaid mõõ-
telusikaid, mille üks pool vastab teelusikale ja
teine pool supilusikale. Kõik lusikatäied vasta-
vad ääreni mitte kuhjaga lusikatäitele.

3.
    -

-

 

4.     



5.
      




Pärm ei tohi sattuda kontakti soolaga.
Üldine järjekord, millest kinni pidada:
 
 
 
 
 
 
 
 
Kasutamine
 Leiva valmistamine on väga tundlik tempera-
tuuri ja niiskustingimuste suhtes.
   



 Mõnikord võib samuti olla hea kontrollida taina
olekut teise segamise ajal:-






     
-


 Tavaline viga on, et arvatakse nagu võiks pärmi
lisamine leiba rohkem kergitada.  
 

-

-

KIRJELDUS
1  
2  
a
b
c
d
 
e
f
g
3
4
5
6
7
8

9
ET
215
Hoiatus:ettevaatust, kaabits on väga terav.
Ettevaatust selle käsitsemisel.
NO OK
ENNE OMA SEADME ESIMEST KORDA KASUTAMIST
 
- A.
 
KIIRKÄIVITUS
 -

 

 

-B-C.
 -
-
-D-E.
 
      

     
-F-G.
 

   -
-
   

-H.
 
-
  
-I-J.
 -

 

-
-K.
Oma leivamasina paremaks tundma õppimiseks soovitame me teil kasutada oma esimese pätsi
küpsetamisel TAVALINE VALGE LEIB retsepti.
TAVALINE VALGE LEIB  4) KOOSTISAINED - tlspl

 
 
  = 1


4. 
 
  = 
  = 1




216
6. Täistera leib.-


7. Magus leib.




-

8. Kiire tavaline valge leib.
  -

-
-

9. Gluteenivaba leib.    -
      

-

 -

    -

    

    
 



10. Soolata leib.-



11. Pätsi küpsetamine.   -

-



-

LEIVAMASINA KASUTAMINE
Iga programmi kohta kuvatakse displeile vai-
kimisi valikud. Seadete vajalikud muudatused
tuleb teil seetõttu sisestada käsitsi.
Programmi valimine
-

Menüünupu
   


-
   
1-15:
1. Baguette.   
-


-


).
  
   
   
-

2. Magus baguette.  

 

3. Baguette’i küpsetamine.  -

    
   
-
   


   
    -
   

4. Tavaline valge leib.-


5. Prantsuse leib.   
-

217

     -

Leivamasinat ei tohi 11. programmi kasuta-
mise ajal omapead jätta.
-
    

.
12. Leivatainas.    
-


13. Kook.    -
    


14. Moos.

15. Pastatainas-


Leiva kaalu valimine
-
  -
   
3, 9, 11, 12, 13, 14, 15  


-







Kooriku värvuse valimine
-
-

-



Start/Stop
  
   -


-

TSÜKLID
Juhendi lõpuosas toodud tabelis on kirjeldatud
valitud programmi erinevaid tsükleid (lehekülg
382-386).
Sõtkumine
Taina struktuuri moodustamiseks selliselt, et
see paremini kerkida saaks.
     1, 2, 4, 5,
6,7,8,10,12, 13

-






    

Hoidmine
Laseb taignal seista, selleks et parandada sõt-
kumise kvaliteeti.
Kerkimine
Selle aja jooksul saab pärm toimida, selleks et
leib kerkiks ning saaks oma aroomi.
Küpsetamine
Leib on viimases küpsetamistsüklis.
Soojana hoidmine
Hoiab leiva peale küpsetamist soojana. Alati
on aga soovitatav leib peale küpsetamist ilma
pikemalt viivitamata välja võtta.
218
1,2,4,5,6,7,8,9,10,13
-

Ühetunnijooksul,milleibahoi-
taksesoojana,kuvatakseekraanil0:00japunktid
taimeril vilguvad.   
   

VIITKÄIVITUSPROGRAMM
Teil on võimalik programmeerida oma seadet
15 tundi ette nii, et teie toit on valmis täpselt
siis kui te seda soovite. Seda funktsiooni on
võimalik kasutada programmides 3, 8, 11, 12,
13, 14, 15.

     
   


 









  . 





   
  
 

-

  

Praktiline nõuanne
Voolukatkestuse korral:

  

  
      

Kui te tahate käivitada teise programmi, -


Teie leivapätsi välja võtmine: 




-

-
-M.
-
-M.
-

M
219
KOOSTISAINED
Rasvad ja õlid:  -
      
-

-

-
  

-

Munad:    


   
      

Piim: 


-



Vesi:  

-

Temperatuur: tutvuge peatükiga 1 kasutamist
tutvustavas osas (lehekülg 214).
Jahu: 
    
     
 
   -





Soovitame kasutada T55 jahu kui retseptis ei
ole just teisiti soovitatud. Kui te kasutate leiva
valmistamiseks valmissegusid jälgige, et te ei
ületaks korraga kasutatava taigna 750 g piir-
kaalu.
Nende retseptide valmistamiseks tutvuge tea-
bega tootjapoolsetes kasutussoovitustes.




Suhkur:    -





Sool :
 -
  
-
 

Pärm:     

-



-

-
 -

  

    




220


-
    




   
-

-
-

     

Lisandid (oliivid, singitükid jms.):-





      -

-

Kuivatatud ja värske pärmi koguse/kaalu vahelised
võrdelised väärtused:
Kuivatatud pärm (tl)
1 1,5 2 2,5 3 3,5 4 4,5 5
Värske pärm (g)
9 13 18 22 25 31 36 40 45
PUHASTAMINE JA HOOLDAMINE
 
      
- L.
      -



 

 Ärge peske seame
ühtegi osa
nõudepesumasinas.
 


 

221
PIKKADE SAIADE ETTEVALMISTAMINE
JA KÜPSETAMINE
Selleks otstarbeks osutub vajalikuks spetsiaalselt selle jaoks mõeldud tarvikute kasutamine: 1 pik-
kade saiade küpsetamise alus (8), 2 külgevõtmatut pikkade saiade küpsetusplaati (8), 1 kaabits
(9) ja 1 pintsel (9).
1. Taigna sõtkumine ja kergitamine
 
    -
H.
 
 

      
    


 
-

   -
I.
Märkused:
   

   -
 
-
-

Taigen tuleb ära kasutada enne ühe tunni
möödumist helisignaalidest.Hiljem lähtestab
seade ennast ümber ja pika saia küpsetamise
programm tühistatakse.Sellisel juhul soovi-
tame teil kasutada programmi 3, kui küpsetate
ainult pikki saiu.
2. Pikkade saiade ettevalmistamine ja küpsetamine
Täiendava teabe saamiseks etappide läbivii-
mise kohta tutvuge teabega komplekti kuulu-
vas retseptiraamatus.
Me näitame teile küll pagari võtted ette, ent
pärast paari küpsetuskorda omandate te en-
dale sobivad võtted.Olenemata nüanssidest on
tulemus alati garanteeritud.
 B.
 
 -

 

 

Õhulisemate pikkade saiade valmistamiseks
laske pätsidel 10 minutit enne vormimist oo-
data.
Pikale saiale antav pikkus peab vastama külge-
võtmatu plaadi mõõtudele (ca 15 cm).
Saia maitset on võimalik soovikohaste lisandite
abil muuta.Selleks piisab teil pätside niisuta-
misest ja veeretamisest seesamiterades või
mooniseemnetes.
 

222
Pikkade saiade liitekoht peab jääma allapoole.
     

-

Pikkade saiade väljanägemiset on võimalik
muuta, tehes selleks kääridega sisselõikeid
pika saia terves ulatuses.
 


   
    

    -

 
-


 Küpsetustsükli lõppedes on teil kaks valiku-
võimalust:
nelja pika saia küpsetamise korral
 




kaheksa pika saia küpsetamise korral (2x4)
     



-
-

-

  
.
-



223
RETSEPTID
Iga retsepti puhul lisage koostisained täpselt märgitud järjekorras. Sõltuvalt valitud retseptist ning
vastavast programmist on teil võimalik juhendi lõpus vaadata valmistamisaegade koondtabelit
ning erinevaid programmi osaks olevaid tsükleid (lehekülg 382-386). Ärge palun muutke koguseid
ega jätke koostisaineid välja kuna see võib retsepti tasakaalust välja ajada.
tlspl
PROG. 4 - TAVALINE VALGE LEIB
500 g 750 g 1000 g
    
  

 
   


    
  

 
    
   


PROG. 5 - PRANTSUSE LEIB
500 g 750 g 1000 g
    
  

 
    
   


PROG. 1 - BAGUETTE
Nelja või kaheksa umbes 100 g pika saia valmistamiseks
400 g 800 g
   
 




   
   
PROG. 2 - MAGUS BAGUETTE
Nelja või kaheksa umbes 100 g pika saia valmistamiseks
400 g 800 g
   
  


   
   
   
Lisage, kui kostuvad piiksud
   
PROG. 6 - TÄISTERA LEIB
500 g 750 g 1000 g
    
 

  
  

 
 

  
    
    
   


PROG. 7 - MAGUS LEIB
BRIOCHE 500 g 750 g 1000 g
 
*
  
    
   


 

  
    
    
 

  
Lisavariant: 
PROG. 8 - KIIRE TAVALINE VALGE LEIB
500 g 750 g 1000 g
 

   
   


 





    
 

 


    
 



 
PROG. 9 - GLUTEENIVABA LEIB
1000 g


*
1


224
PROG. 15 - PASTATAINAS
500 g 750 g 1000 g
    
 
*
  
  



    
PROG. 13 - KOOK
SIDRUNIKOOK 1000 g
 
*

  
  
  
  


  


  
 


Vahustage munad koos suhkru ja soolaga 5 minutit kuni segu
muutub valgeks. Valage segu masina pannile. Lisage jahuta-
tud sulavõi. Lisage sidruni mahl ja koor. Segage jahu ja küpse-
tuspulber omavahel kokku ning lisage see eelnevale segule.
Jälgige, et te valaksite jahu ühte kuhja kohe nõu keskele.
PROG. 14 - MOOS
MOOSID JA KOMPOTID
Lõigake või tükeldage teie valitud puuviljad enne leivavalmis-
tajasse panemist.
1.
Maasika-, virsiku-, rabarberi-
või aprikoosimoos

  
  
  
1.
Apelsin või greipfruut

  
  
PROG. 12 - LEIVATAINAS
PIZZATAINAS 500 g 750 g 1000 g
    
  

 
 





    
 





PROG. 10 - SOOLATA LEIB
500 g 750 g 1000 g
    
    
3.


  
Lisage, kui kostuvad piiksud
4.

  
* 1


225
1. Saiade valmistamiseks
Ei saa soovitud tulemust?
Alljärgnev tabel aitab
teil leida lahenduse.
VÕIMALIK PÕHJUS LAHENDUSED







 



 
















2. Pikkade saiade valmistamiseks
JUHISED PUUDUSTE KÕRVALDAMISEKS
JA TEIE RETSEPTIDE PAREMAKS MUUTMISEKS
Ei saa soovitud
tulemust?
Alljärgnev tabel aitab
teil leida lahenduse.
Taigen
kerkib liiga
palju
Leib kuub
kokku peale
liiga tugevat
kerkimist
Leib ei
kerki
piisavalt
Koorik ei
ole piisavalt
kuldne
Koorik on pruun,
kuid leib ei ole
sees ära
küpsenud
Ülemine
osa ja
küljed on
jahused


.













226
Ei saa soovitud tulemust?
Alljärgnev tabel aitab
teil leida lahenduse.
VÕIMALIK PÕHJUS LAHENDUSED


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
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
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

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



 


-



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
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

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
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
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










 


-











-
















-


227
GARANTII
 -
-

-
  -


    
-
   

KESKKONNASÄÄSTLIKKUS
 
    
 
  

JUHISED TEHNILISTE VIGADE KÕRVALDAMISEKS
PROBLEEMID PÕHJUSED - LAHENDUSED


 



 

 

 

 




 
 






 

 
 
  


 

228
PRAKTISKI PADOMI
Sagatavošanās
1. 


2. Mēriet šķidrumus ar komplektā esošo
graduēto kausu. Lai izmērītu tējkarotes un
ēdamkarotes, izmantojiet komplektā esošo
dubulto dozatoru. Visi norādītie mēri ir bez
kaudzītes.    

3.     
-




4.
     


5.     
    


   

Raugs nedrīkst nonākt saskarē ar sāli.
Vispārējā secība:
> 
 
 
 
 
 
 
 
Lietošana
• Maizes cepšanas veiksmīgs rezultāts ir ļoti
atkarīgs no gaisa temperatūras un mitruma.
-


• Reizēmnepieciešamspārbaudītmīklasstāvokli
otrās mīcīšanas laikā:    

     

    




• Ļoti izplatīta kļūda– domāt, ka, japievieno
vairāk rauga, maize vairāk pacelsies. 
   
    


-

APRAKSTS
1  
2  
a 
b 
c 
d 

e 
f 
g 
3  
4  
5  
6  
7  

8  


9  
LV
229
Brīdinājums: uzmanību, nazītis ir ļoti ass.
Ar to jārīkojas piesardzīgi
NO OK
PIRMS PIRMĀS LIETOŠANAS
      
A.
 
ĀTRAIS DARBA SĀKUMS
       

 
   
    
-B-C.
     

-D-E.
      
      
     

     
-F-G.
      


-

-H.
 


-I-J.
 



        
-K.
Lai iepazītu jūsu maizes ceptuvi, iesakām izmēģināt PARASTĀS BALTMAIZES recepti
jūsu pirmajai maizei.
PARASTĀ BALTMAIZE  SASTĀVDAĻAS - tējk. ēdamk.

1. 
2. 
3. 


 
5. 
6. 
7. 




230
6. Rupja Maluma Miltu Maize.
   

7. Saldā Maize.   




     

8. Ātri Pagatavojamā Baltmaize. 

    
  


9. Maize bez Glutena.




-



-


   -

10. Sāli Nesaturošā Maize.   -
     


11. Klaipa Pagatavošana.  
     
(        


       

JŪSU MAIZES KRĀSNIŅAS LIETOŠANA
Uzstādījums pēc noklusējuma tiek atspoguļots
katrai programmai. Līdz ar to vēlamie iestatījumi
Jums ir jāizvēlas manuāli.
Programmas izvēle


Izvēlnes taustiņš   
   


-

1. Bagete.    




-

)
).
       
     


2. Saldā bagete.   

-

3. Bagetes cepšana.   -
-

 


    
   -


4. Parastā Baltmaize.   -
    

5. Franču Maize.

231


Ja ieslēgta 11. programma, maizes cepšanas
ierīci nedrīkst atstāt bez uzraudzības.


.
12. Maizes Mīkla.

     

13. Torte.
-

14. Ievārījums. 

15. Makaronu Mīkla.
-

Maizes svara izvēle


         


-

-

 
    -


Garozas krāsas izvēle
     
      

-



Sākums/Apturēšana
     


.
CIKLI
Tabula (sk. 186-188. lpp.) norāda dažādu ciklu
sadalījumu izvēlētajai programmai.
Mīcīšana
Mīklas struktūras veidošanai, lai tā labāk paceļas.



    



       
-



Atpūta
Ļauj mīklai atpūsties, lai uzlabotu mīcīšanas
kvalitāti.
Pacelšana
Laiks, kad iedarbojas raugs, paceļot maizi un vei-
dojot tās aromātu.
Cepšana
Pārvērš mīklu maizē un piešķir tai zeltainu,
kraukšķīgu garoziņu.
Sildīšana
Saglabā maizi siltu pēc cepšanas. Ieteicams uzreiz
pēc cepšanas maizi apgriezt.

  
232


  
   
     

ATLIKTĀ DARBA SĀKUMA PROGRAMMA
Jūs varat ieprogrammēt ierīci sākt darbu pēc 15
stundām, lai ēdiens būtu gatavs vēlamajā laikā.
Šo funkciju nevar izmantot ar programmām 3, 8,
11, 12, 13, 14, 15.

      
-
       

     -

(

)
  





-

. 
-



   
     




Praktiskais padoms
Ja atslēgta elektrība:    




Ja vēlaties izmantot nākamo programmu un izcept
nākamo maizi

Lai izņemtu maizes klaipu no pannas:

-

    



-M.
      
-M,
       

M
233
SASTĀVDAĻAS
Tauki un eļļas:     
       
  -

  
-



Olas:

       


Piens:   



Ūdens:

-
    Temperatūra:
skatīt lietošanas instrukcijas 1. punktu (sk. 228.
lpp.).
Milti: 


  -




Iesakām izmantot T55 miltus, ja receptē nav
norādīts citādi. Ja izmantojat speciālus miltu
maisījumus maizes vai smalkmaizīšu cepšanai,
nepārsniedziet maksimālo mīklas svaru 750 g.
Lai uzzinātu kā izmantot šos produktus, izlasiet
ražotāja ieteikumus.
-


Cukurs: 
    
     

Sāls:       




Raugs:     
      

-
-

  -




     
  -
    

Daudzuma/svara ekvivalenti starp sauso un svaigo
raugu:
Sausais raugs (tējk.)
1 1,5 2 2,5 3 3,5 4 4,5 5
Svaigais raugs (g)
9 13 18 22 25 31 36 40 45
Piedevas (olīvas, bekona gabaliņi utt.): 


      

234
      





     
  

-

      




TĪRĪŠANA UN KOPŠANA
 
 
-L.
 


 

 Nevienu daļu nedrīkst
mazgāt trauku
mazgājamajā mašīnā.
 


 
235
BAGEŠU SAGATAVOŠANA UN CEPŠANA
Lai uzceptu bagetes, jums nepieciešami šai funkcijai paredzētie piederumi: 1 statīvs bagešu cepšanai
(8), 2 formas ar pretpiedeguma pārklājumu bagešu cepšanai (8), 1 nazītis (9) un 1 otiņa (9).
1. Mīklas mīcīšana un raudzēšana
 
  -
H.
 
 

 
-


 
-

I.
Piezīmes:
 

 
   


Mīkla ir jāizlieto vienas stundas laikā pēc skaņas
signālu parādīšanās. Pēc tam krāsniņa izslēgsies,
un programma “Bagete” būs zaudēta. Tādā
gadījumā iesakām izmantot 3. programmu tikai
bagešu cepšanai.
2. Bagešu sagatavošana un cepšana
Lai sagatavošanas posmu īstenošana būtu
vienkāršāka, izmantojiet pievienoto recepšu
grāmatu.
Tajā ir attēlots, kādas kustības izmanto maiz-
nieks, bet pēc dažiem mēģinājumiem jums jau
būs skaidrs kā veidot formu. Lai arī kā tas tiktu
darīts, rezultāts ir garantēts.
 B.
 
 

 

 

Lai bagetes būtu gaisīgākas, pirms veidošanas
ļaujiet pikām 10 minūtes pastāvēt.
Bagetes garumam ir jāatbilst formu ar pretpie-
deguma pārklājumu garumam (aptuveni 15 cm).
Jūs varat dažādot maizīšu garšu, tās izrotājot. Lai
to paveiktu, jums atliek vien samērcēt pikas un
apviļāt sezama vai magoņu sēklās.
       

236
Bagešu savienojuma vietai ir jāatrodas
apakšpusē.
 
   


Jūs varat dažādot bagešu izskatu un ar šķērēm
veikt iegriezumus visas bagetes garumā.
 



 

 

   
   -

 Cepšanas cikla beigās jums ir divas iespējas:
ja cepat četras bagetes
     
    



ja cepat astoņas bagetes (2x4)
  







.
       



237
RECEPTES
Katrai receptei pievienojiet sastāvdaļas norādītajā secībā. Atkarībā no izvēlētas receptes un atbilstošās
programmas, varat apskatīties kopējo pagatavošanas laiku tabulu (186-188. lpp.) un ievērot dažādu
ciklu iedalījumu. Nemainiet daudzumus un izmantojiet visas sastāvdaļas, jo tas var ietekmēt receptes
sabalansētību. tējk.ēdamk.
PROG. 4 - PARASTĀ BALTMAIZE
500 g 750 g 1000 g
    
  

 
   


    
  

 
    
   


PROG. 5 - FRANČU MAIZE
500 g 750 g 1000 g
    
  

 
    
   


PROG. 1 - BAGETE
Lai sagatavotu 4 vai 8 aptuveni 100 g smagas bagetes
400 g 800 g
   
 




   
   
PROG. 2 - SALDĀ BAGETE
Lai sagatavotu 4 vai 8 aptuveni 100 g smagas bagetes
400 g 800 g
   
 




   
   
   
Pievienojiet kad atskan signāls
   
PROG. 6 - RUPJA MALUMA MILTU MAIZE
500 g 750 g 1000 g
    
 

  
  

 
 

  
    
 
   
   


PROG. 7 - SALDĀ MAIZE
SMALKMAIZĪTE 500 g 750 g 1000 g
 
*
  
    
   


 

  
    
    
 

  
Pēc izvēles: 
PROG. 8 - ĀTRI PAGATAVOJAMĀ BALTMAIZE
500 g 750 g 1000 g
 
(

   
   


 





    
 

 


    
 



 
PROG. 9 - MAIZE BEZ GLUTENA
1000 g


*
1


238
PROG. 15 - MAKARONU MĪKLA
500 g 750 g 1000 g
    
 
*
  
  



    
PROG. 13 - KŪKA
CITRONUKŪKA 1000 g
 
*

  
  
  
  


  


  
 


Sakuliet olas ar cukuru un sāli 5 minūtes, kamēr maisījums
kļūst balts. Ielejiet mašīnas traukā. Pievienojiet atdzesētu
kausētu sviestu. Tad pievienojiet citrona sulu un mizu. Samai-
siet miltus un cepamo pulveri un pievienojiet maisījumam.
Pārliecinieties, ka milti ir iebērti kaudzītes formā, traukam
pa vidu.
PROG. 14 - IEVĀRĪJUMS
IEVĀRĪJUMI UN KOMPOTI
Sagrieziet izvēlētos augļus pirms ielikšanas maizes cepšanas
ierīcē.
1.
Zemeņu, persiku, rabarberu
vai aprikozu

  
  
  
1.
Apelsīnu vai greipfrūtu

  
  
PROG. 12 - MAIZES MĪKLA
PICAS MĪKLA 500 g 750 g 1000 g
    
  

 
 





    
 





PROG. 10 - SĀLI NESATUROŠĀ MAIZE
SĀLI NESATUROŠĀ MAIZE
500 g 750 g 1000 g
    
    
3.



  
Pievienojiet kad atskan signāls
4.

   
*
1


239
1. Maizītēm
Neiegūstat gaidāmos
rezultātus? Jums palīdzēs
šī tabula.
IESPĒJAMAIS IEMESLS RISINĀJUMI













 














2. Bagetēm
PROBLĒMU NOVĒRŠANA, KAS PALĪDZĒS
UZLABOT JŪSU RECEPTES
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Maize
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nepietiekoši
Garoza nav
pietiekami
zeltaina
Sāni ir brūni,
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gatava
Augšējā
un sānu
daļa
miltainas

 













240
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IESPĒJAMAIS IEMESLS RISINĀJUMI




  

















 


 



















  




 





























 











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GARANTIJA
       



    

-

VIDE
 



BOJĀJUMU NOVĒRŠANA
PROBLĒMAS CĒLOŅI - RISINĀJUMI
  

,

 

 -

 

 



 
 





 

 
 
  



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PRAKTINIAI PATARIMAI
Pasirengimas
1. -


2. Skysčius dalykite naudodamiesi pridedama
sugraduota stikline. Komplektuojamu dvi-
gubu dalytuvu, kurio vienas kaušelis atitinka
valgomąjį šaukštą, o kitas – arbatinį šaukštelį,
atmatuokite kitas sudedamąsias dalis. Daly-
tuvo kaušelį reikia pripildyti lygiai (be kaupo).


3.      

   
     
  


4. -

-

5.     
     
      



Mielių nemaišykite su druska.
Reikia laikytis tokio eiliškumo:
 

 
 
 
 
 
 
 
Naudojimasis
• Duonos gaminimo procesuididelę įtaką daro
temperatūra ir drėgmė.   



• Taip pat kartais gali būti naudinga patikrinti
tešlos būklę antrojo minkymo metu: -






-



• Dažnaipasitaikantiklaida,taigalvoti,kadįdėjus
daugiau mielių, tešla dar labiau pakils.-
     


  


APRAŠYMAS
1  
2  
a
b
c
d

e
f
g
3  
4  
5  
6  

7  
8  


9  
LT
243
Įspėjimas: būkite atsargūs,
kad neįsipjautumėte peiliuku.
NO OK
PRIEŠ NAUDODAMIESI DUONKEPE PIRMĄJĮ KARTĄ
 
A.
 

GREITAS NAUDOJIMASIS
 

 -

    
      
    
-B-C.
 
    
-
-D-E.
      
 



-F-G.
   
      
-
  

-H.
 
  

-I-J.
 
     
 



-K.
Susipažinimui su šia duonkepe pirmąjį kartą mes rekomenduojame pabandyti iškepti
PAPRASTOS BALTOS DUONOS kepalą.
PAPRASTA BALTA DUONA

SUDEDAMOSIOS DALYS
v. š.a. š.

 
 
  = 1


4. 
 
 
  = 1




244
7. Saldus batonas.-
-

      

       
-

8. Greitai paruošiama paprasta balta duona.
    
     
    -


9. Duona be glitimo.    

      
   
    
-





  

10. Duona be druskos.   -
    
   


11. Duonos kepimas.   
-




-



Naudojant 11-ąją programą, draudžiama
duonkepę palikti be priežiūros.

-


NAUDOJIMASIS DUONKEPE
Atvaizduojamos kiekvienai programai gamykloje
užprogramuotos nuostatos. Pageidaujamas nuos-
tatas galite pasirinkti rankiniu būdu.
Programos pasirinkimas


Meniu mygtukas  
    

  



1. Prancūziškasis batonas.  

    


  

).
-


2. Saldus prancūziškasis batonas. 
 


3. Prancūziškojo batono kepimas. 
   




    -
  

4. Paprasta balta duona.
    
-

5. Prancūziškasis batonas. 


6. Rupių miltų duona.    -

245
12. Duonos tešla.
     


13. Pyragas.     
-


14. Džemas.-
    

15. Makaronų tešla.     -
   

Duonos svorio nustatymas

-



































Duonos plutos spalvos pasirinkimas


































Įjungimas / išjungimas
























CIKLAI
Išrinktos programos įvairūs ciklai pateikiami
lentelėje (382–386 psl.).
Minkymas
Skirtas tešlos struktūrai suformuoti, kad ji geriau
pakiltų.


-

   



-


-


Pauzė
Leidžia tešlai ilsėtis, kad būtų pagerinta
užminkymo kokybė.
Pakėlimas
Laikotarpis, per kurį mielės pakelia tešlą ir
atsiskleidžia kvapas.
Kepimas
Paverčia tešlą į duoną, o jos plutai suteikia rusvą
spalvą.
Šildymas
Išlaiko duoną šiltą po kepimo. Iš karto po kepimo
duoną rekomenduojama apversti.


    


-


246
PROGRAMOS VYKDYMO PRADŽIOS UŽDELSIMAS
Jūs turite galimybę duonos kepimo programos
pradžią atidėti iki 15 val., kad duona būtų iškepta
jums reikiamu laiku. Ši funkcija negali būti naudo-
jama su programomis 3, 8, 11, 12, 13, 14, 15.
     -
-
    

     
    


  -
 
 
   
-
 

   


 



.

   

  
   

-

-

Praktinis patarimas
Jei nutrūko elektros energijos tiekimas: 
     



-

Jei pageidaujate iškepti du duonos kepalus paei-
liui,     

Norėdami išimti duonos kepalą:
     

-


M


(M),



M
247
SUDEDAMOSIOS DALYS
Riebalai ir aliejai:    
        
   

      
   
    


Kiaušiniai:     
     

-


Pienas:
    


Vanduo:

      

   
   Temperatūra: žr. dalies
„Naudojimas“ 1 paragrafą
(242 psl.).
Miltai: 
-



-



Rekomenduojama naudoti T55 miltus, jei recepte
nėra nurodoma kitaip. Jei duonai, sviestinėms
bandelėms ir pan. naudojate specialius miltų
mišinius, bendra tešlos masė neturi viršyti 750 g.
Ruošdami tešlą vadovaukitės gamintojo patari-
mais.




Cukrus: 
   
   

 

Druska:
   
   
      
-

Mielės:      

   -




      
-
 
-

-

    


248




-


       


    
      

    

Priedai (alyvuogės, kumpio gabalėliai ir pan.):
   


    


   
   
 
  

Kiekio / svorio ekvivalentai tarp džiovintų mielių ir
šviežių mielių:
Džiovintos mielės (arbatiniais šaukšteliais)
1 1,5 2 2,5 3 3,5 4 4,5 5
Šviežios mielės (g)
9 13 18 22 25 31 36 40 45
VALYMAS IR PRIEŽIŪRA
 
      
 
L.
    

-

 -

 Draudžiama bet kokias
duonkepės dalis plauti
indaplovėje.
 
    -


     

249
PRANCŪZIŠKOJO BATONO PARUOŠIMAS
IR KEPIMAS
Pour cette réalisation, vous avez besoin de l’ensemble des accessoires dédiés à cette fonction : 1 sup-
port cuisson à baguettes (8), 2 plaques anti-adhésives pour cuisson baguette (8), 1 grigne (9) et 1
pinceau (9). *****
1. Tešlos minkymas ir kildinimas
 
 H.
 
 

 -


 

-
I.
Pastabos:
      

     
   
-

Batonai turi būti suformuoti per 60 min. po
pyptelėjimo. Kitaip aparatas vėl įsijungs ir pro-
grama „Baguette“ bus nutraukta. Tokiu atveju
patariame naudoti 3 programą, skirtą vieniems
batonams.
2. Prancūziškojo batono paruošimas ir kepimas
Ruošdami batonus galite naudotis kartu su duon-
kepe pateikiama receptų knyga.
Pateikiame keletą batono formavimo būdų,
tačiau po keleto bandymų patys išmoksite jį for-
muoti.
 B.
 
 

 

       

Kad batonai būtų puresni, prieš juos formuodami
palikite tešlą 10 min. pastovėti.
Batono ilgis turi atitikti prancūziškojo batono
kepimo skardos ilgį (apie 15 cm).
Galite paeksperimentuoti ir batonus paskaninti.
Sudrėkinkite juos ir apvoliokite sezamuose ar
aguonose.

250
Sujungimas tarp batonų turi būti apačioje.
     

Įpjovas galite padaryti išilgai viso batono.
     -
  

      

      

 
.
 Baigę kepti
(jei vienu metu kepate 4 batonus):

     

    

Baigę kepti
(jei vienu metu kepate 8 batonus (2 x 4):
  

    

       

-

     
-

.

    

251
RECEPTAI
Ruošdami pagal kiekvieną receptą, sudedamąsias dalis dėkite tiksliai nurodyta tvarka. Atsižvelgiant į
pasirinktą receptą ir atitinkamą programą, galima pažvelgti į ciklų trukmių apžvalgos lentelę (382–386
psl.) ir pasidaryti atitinkamas pertraukėles. Nekeiskite receptuose nurodomų sudedamųjų dalių ar jų
kiekių, nes tai gali sutrikdyti recepto kritinį balansą.
v. š.a. š.
4 PROG. - PAPRASTA BALTA DUONA
500 g 750 g 1 000 g
    
  

 
   


    
  

 
    
   


5 PROG. - PRANCŪZIŠKASIS BATONAS
500 g 750 g 1 000 g
    
  

 
    
   


1 PROG. - PRANCŪZIŠKASIS BATONAS
4 arba 8 prancūziškiesiems batonams (po 100 g) reikės:
400 g 800 g
   
 




   
   
2 PROG. - SALDUS PRANCŪZIŠKASIS BATONAS
4 arba 8 prancūziškiesiems batonams (po 100 g) reikės:
400 g 800 g
   
 




   
   
   
Pridėti, kai išgirsit signalą
   
6 PROG. - RUPIŲ MILTŲ DUONA
500 g 750 g 1 000 g
    
 

  
  

 
 

  
    
    
   


7 PROG. - SALDUS BATONAS
SVIESTINĖS BANDELĖS 500 g 750 g 1 000 g
 
*
  
    
   


 

  
    
    
 

  
Papildoma: 
8 PROG. - GREITAI PARUOŠIAMA PAPRASTA
BALTA DUONA
500 g 750 g 1 000 g
 

  
   


 





    
 

 


    
 



 
9 PROG. - DUONA BE GLITIMO
1 000 g


*
1


252
15 PROG. - MAKARONŲ TEŠLA
500 g 750 g 1 000 g
    
 
*
  
  



    
13 PROG. - PYRAGAS
CITRINŲ SKONIO PYRAGAS 1 000 g
 
*

  
  
  
 


 


  
 


5 min. plakite kiaušinius, cukrų ir druską, kol gausite bal-
tos spalvos vienalytį mišinį. Supilkite į duonkepę. Sudėkite
atvėsintą, ištirpdytą sviestą. Supilkite citrinos sultis ir sudėkite
jos žievelę. Miltus sumaišykite su kepimo milteliais ir supilkite
į mišinį. Miltus į kaupą supilkite mišinio centre.
14 PROG. - DŽEMAS
UOGIENĖS IR KOMPOTAI
Prieš sudėdami vaisius į duonkepę, juos supjaustykite ir
susmulkinkite.
1.
Braškių, persikių, rabarbarų
ir abrikosų uogienė

  
  
  
1.
Apelsinų arba greipfrutų

  
  
12 PROG. - DUONOS TEŠLA
PICOS TEŠLA 500 g 750 g 1 000 g
    
  

 
 





    
 





10 PROG. - DUONA BE DRUSKOS
500 g 750 g 1 000 g
    
    
3.


  
Pridėti, kai išgirsit signalą
4.

  
*
1


253
1. Bandelėms
Negaunate norimo
rezultato? Ši lentelė padės
nustatyti priežastį.
GALIMA PRIEŽASTIS SPRENDIMO BUDAI
 









 




 






2. Prancūziškajam batonui
REKOMENDACIJOS RECEPTŲ PAGERINIMUI
Negaunate norimo
rezultato?
Ši lentelė padės
nustatyti priežastį.
Duona
per daug
iškilo
Duona per
daug iškilo, o
paskui susmego
Duonos viršus
ir šonai
išliko miltuoti
Pluta
nepakankamai
apskrudo
Šonai apskrudo,
tačiau duona
neiškepusi
Duonos viršus
ir šonai
miltuoti

 














254
Negaunate norimo
rezultato? Ši lentelė padės
nustatyti priežastį.
GALIMA PRIEŽASTIS SPRENDIMO BUDAI


 




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VEIKIMO SUTRIKIMŲ PAIEŠKA
PROBLEMOS PRIEŽASTYS IR SPRENDIMO BUDAI
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 
 






 

 
 
  



 

256
PORADY PRAKTYCZNE
Przygotowanie
1.
      

2
Płynynależyodmierzaćkorzystajączdołączonego
kubkazpodziałką.Należykorzystaćzdołączonej
miarkidoodmierzaniałyżeczekdoherbatyoraz
łyżekstołowych.
   

3
   

  

  

4


   

      

5

      
       -

     
     
 
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





Sposób użycia
 Przygotowaniechlebawznacznymstopniuzależy
od temperaturyi wilgotności. -
     




 Czasemwartosprawdzićstanciastawczasiedru-
giegowyrabiania



         


      

 Często uznajesię błędnie,żedodanie większej
ilości drożdży spowoduje lepsze wyrośnięcie
ciasta      
      -
       



OPIS
1  
2  








3  
4  
5  
6  
7  
8  


9  
PL
257
PRZED PIERWSZYM UŻYCIEM
 
- A.
     

Ostrzeżenie:uwaga,nożykjestbardzoostry.
Należyposługiwaćsięnimzzachowaniem
ostrożności.
SZYBKIE URUCHOMIENIE
 

      

       

-B-C.
       
-
-D-E.
 
-

-F-G.
 
   
  
  
-

-H.
  
   
      
-I-J.
   
      
      



-K.
NO OK
Wceluzapoznaniasięzurządzeniem,przypierwszymwypiekuwartoskorzystaćzprzepisu
CHLEB PODSTAWOWY.
PODSTAWOWY CHLEB BIAŁY  SKŁADNIKIł Ł
  
  = 2 Ł
  = 1
1
2
4.  = 1 Ł
 2 Ł
 
7. 
1
2


258
6. Chleb Pełnoziarnisty.   
-

7. ChlebSłodki.-
  
     -
   
      
-
     -

8. SzybkiPodstawowyBiałyChleb.
   
   


9. Chleb Bezglutenowy.     

  
      -
    
  -


     -



   
     
   

10. Chleb bez Dodatku Soli.   
     -



11. Wypiekanie Bochenka.  

-

KORZYSTANIE Z URZĄDZENIA DO PIECZENIA CHLEBA
Dla każdego programu wyświetlone zostaje
ustawienie domyślne. Żądane ustawienia należy
wprowadzićręcznie.
Wybór programu


Przycisk menu
   
 




1. Bagietka.    -



   
     
).
      
 -
 

2. Słodkabagietka.-


3. Pieczenie bagietek. -
-


  
 
    
-


4. Podstawowy Chleb Biały.   -
      

5. Chleb Francuski.    -
-

259


      




Urządzenia do pieczenia chleba nie można
pozostawiaćbeznadzoruwczasiekorzystaniaz
programu 11.
     -


.
12. Ciasto na Chleb.   
       


13. Ciasto.     



14. Konfitura.    

15. Pieczenie.     
-

Wybórwagichleba





        

        


-


Wybórkoloruwypieku
     

     




Start/Stop
  
     




CYKLE
Tabela(nastronie382-386)pokazujeróżnecyklew
wybranymprogramie.
Wyrabianie
Pozwalauzyskaćtakąkonsystencjęciastabymogło
wyrosnąć.
          
         


      -

 
     
    
      



Odpoczynek
Umożliwia„odpoczywanie”ciastacopoprawiajego
jakość.
Wyrastanie
Czas działania drożdży i wyrastania chleba oraz
uzyskiwaniaaromatu.
Wypiekanie
Powodujeupieczeniechlebaiuzyskaniezrumienio-
nej i chrupiącej skórki.
260
PROGRAM OPÓŹNIONEGO STARTU
Urządzenie można zaprogramować z
piętnastogodzinnymwyprzedzeniem,abypieczywo
byłogotoweookreślonymczasie.
Zfunkcjitejniemożnakorzystaćwprogramach3,
8, 11, 12, 13, 14, 15.

     





 

 






     

 
. 


     
  
 
     
     



-

M
Odgrzewanie
Umożliwia utrzymanie temperatury chleba po
upieczeniu. Zaleca się jednak natychmiastowe
wyjęciechlebazformypoupieczeniu.

    
    
   

  


Porady praktyczne
Wprzypadkuawariizasilania:

-

      
 

Jeżeli planujesz uruchomić drugi program i upiec
drugi bochenek,    


Wyjmowanie upieczonego bochenka:  
      

       

    
       

       




261
SKŁADNIKI
Tłuszcze i oleje:     
       
     
  -
    
  
     
      

    
     

Jaja:     
     -
   
 
      

Mleko:

-
    
      

Woda:     
-
     

Temperatura:patrzpunkt1wczęści
dotyczącejobsługi(strona256).
Mąka: -


     





Zaleca sięstosowanie mąki TYP 550,chyba że w
przepisiepodanoinaczej.Wprzypadkuwykorzys-
taniaspecjalnychgatunkówmąkinależypamiętać
o tym,by nieprzekraczać całkowitej wagi750 g.
ciasta. Należy postępowaćzgodnie zzaleceniami
producenta mieszanki.
      

  -


Cukier: 



Sól:      




Drożdże:
      

-



   

     
      
        

   

    

Równoważniki ilości/wagi drożdży suszonych i świeżych:
262
 

 

-

     

 

.
Dodatki (oliwki, kawałki boczku, itp.): 
    

 
   


        



Drożdże suszone (w łyżeczkach do herbaty)
1 1,5 2 2,5 3 3,5 4 4,5 5
Świeże drożdże (w gramach)
9 13 18 22 25 31 36 40 45
CZYSZCZENIE I KONSERWACJA
 
 


-L.
 
  


      

 Żadnego elementu
urządzenianiewolnomyć
wzmywarce.
       
-

 

263
PRZYGOTOWANIE I WYPIEK BAGIETEK
Wtymprzepisienależyskorzystaćzwszystkichakcesoriówprzeznaczonychdlatejfunkcji:1wkładkado
pieczeniabagietek(8),2blachyzpowłokązapobiegającąprzywieraniudopieczeniabagietek(8),1nożyk
(9) i pędzel (9).
1.Zagniatanieiwyrastanieciasta
 
     
H.
 
 

 
-
     

  
 
-
   
I.
Uwagi:
 
   

     -
   
-


Ciastonależyzużyćwciągugodzinyodwłączenia
sięsygnałudźwiękowego.Potymczasieurządzenie
zresetujesięiprogramdlabagietekwyłączysię.W
takimwypadkunależyskorzystaćzprogramu3do
pieczenia samych bagietek.
2.Przygotowanieipieczeniebagietek
Aby ułatwić wykonanie poszczególnych etapów
należyskorzystaćzdołączonejksiążkizprzepisami.
Podajemy przykładowesposoby formowania, ale
pokilkupieczeniachkażdyznajdujewłasnysposób
formowania. Bez względu na sposób, wynik jest
gwarantowany.
 B.
 
 
  

 

Aby uzyskać bagietki z większą ilością pustych
przestrzeni,należypozostawićciastona10minut
przeduformowaniemgo.
Długość uformowanej bagietki musiodpowiadać
wielkościblachzpowłokązapobiegającąprzywie-
raniu(około15cm).
Możnazmieniaćsmakbagietekstosującodpowie-
dniedodatki.Wtymceluwystarczyzwilżyćciastoi
obtoczyć je ziarnami sezamu lub maku.
 -

264
Liniałączeniamusiznajdowaćsięnaspodziebagie-
tek.
 
   
  

Można zmieniać wygląd bagietek i wykonywać
nacięciazapomocąnożyczekwzdłużbagietki.
      
 

 -

 
 
-

 Po zakończeniu cyklu pieczenia istnieją 2
możliwości:
wprzypadkupieczenia4bagietek





wprzypadkupieczenia8bagietek(2x4)







-

.
     



265
* 
PRZEPISY
Wprzypadkukażdegoprzepisu, należydokładnieodmierzaćilośćkażdegoskładnika.Wzależnościod
wybranegoprzepisuorazstosownegoprogramu,należysprawdzićwartośćwtabeliczasuprzygotowania
(strona382-386)ipostępowaćzgodniezrozkłademdlakażdegocyklu.Nienależyzmieniaćilościskładników
lubpomijaćczęściznich,ponieważmożetozaburzyćcałośćprzepisu.
łŁ 
PROG. 1 - BAGIETKA
Przygotowanie4lub8bagietekpookoło100g
400 g 800 g
  





  
  
PROG. 2 - SŁODKA BAGIETKA
Przygotowanie4lub8bagietekpookoło100g
400 g 800 g
  





  
  
  
Dodaćposygnaledźwiękowym
  
PROG. 6 - CHLEB PEŁNOZIARNISTY
500 g 750 g 1000 g
   


Ł 2 Ł 3 Ł
 

 


  
   

   
  


PROG. 7 - CHLEB SŁODKI
BUŁKA SŁODKA 500 g 750 g 1000 g
   
   
  




Ł 3 Ł 4 Ł
   
   


  
Opcja: 
PROG. 4 - PODSTAWOWY CHLEB BIALY
500 g 750 g 1000 g
   
 

Ł 2 Ł
  


   

Ł 1

Ł 2
Ł
   
  


PROG. 5 - CHLEB FRANCUSKI
500 g 750 g 1000 g
   
 

 
   
  


PROG. 8 - SZYBKI PODSTAWOWY BIAŁY CHLEB
500 g 750 g 1000 g

   
  

Ł






   


Ł 2 Ł 2

Ł
   




 
PROG. 9 - CHLEB BEZGLUTENOWY
1000 g


266
* 
PROG. 15 - PIECZENIE
500 g 750 g 1000 g
   
   
 


   
PROG. 13 - CIASTO
CIASTO CYTRYNOWE 1000 g
 
 
 
 






 



Ucierać jajka z cukrem i solą przez 5 minut do uzyskania
piany.Wlaćdoformy.Dodaćschłodzone,roztopionemasło.
Dodać sok i skórkę z cytryny. Wymieszać mąkę i proszkiem
do pieczenia, a następnie dodać. Należy pamiętać, by mąkę
usypaćwstożekpośrodkuurządzenia.
* 
PROG. 14 - KONFITURA
KONFITURY I KOMPOTY
Owoce pociąć lub poszatkować przed umieszczeniem w
urządzeniu.
1.Truskawki,brzoskwinie,rabarbar
lub gruszka 
 
 
 
1.Pomarańczalubgrejpfrut 
 
 
PROG. 12 - CIASTO NA CHLEB
PIZZA 500 g 750 g 1000 g
   
 

Ł 2 Ł






   






PROG. 10 - CHLEB BEZ DODATKU SOLI
500 g 750 g 1000 g
   
   



  
Dodaćposygnaledźwiękowym
   
267
1.Bułki
2. Bagietki
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Chleb za
mocno
wyrasta
Chleb opada po
tym, jak za mocno
wyrósł
Chleb
nie
wyrasta
Skórka
nie ma
koloru
Brzegibrązowe,ale
chleb nie
jest upieczony
Góra i brzegi
mączne

 .













WSKAZÓWKI ODNOŚNIE ROZWIĄZANIA PROBLEMÓW
WPŁYWAJĄCE NA POPRAWĘ JAKOŚCI WYROBÓW
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MOŻLIWA PRZYCZYNA ROZWIĄZANIA






  

 






 





268
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MOŻLIWA PRZYCZYNA ROZWIĄZANIA
















 


























 



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
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











 






269
WSKAZÓWKI ODNOŚNIE PROBLEMÓW TECHNICZNYCH
PROBLEMY POWODY - ROZWIĄZANIA
  

 

 
 

 

 



 
 








.


  


 

GWARANCJA
    
     
    
      

      -
 
   

ŚRODOWISKO
     
    

     

270
PRACTICAL ADVICE
Preparation
1Pleasereadtheseinstructionscarefully:the
methodformakingbreadwiththisappliance
isnotthesameasforhand-madebread.
2Measure liquids with the graduated beaker
supplied. Use the double doser supplied to
measure teaspoons on one side and tables-
poons on the other.Incorrectmeasurements
givebadresults.
3Itis importantto measurethe quantityof
flourprecisely.Thatiswhyyoushouldweigh
outflourusingakitchenscale.Usepacketsof
flakeddriedyeast(soldintheUKasEasyBake
orFastActionYeast).Unlessotherwiseindi-
catedintherecipe,donotusebakingpowder.
Onceapacketofyeasthasbeenopened,it
shouldbesealed,storedinacoolplaceand
usedwithin48hours.
4Useingredientsbeforetheiruse-bydateand
keeptheminacool,dryplace.
5Toavoidspoilingtheprovingofthedough,
weadvisethatallingredientsshouldbeputin
thebreadpanatthestartandthatyoushould
avoidopeningthelidduringuse(unlessothe-
rwiseindicated).Carefullyfollowtheorderof
ingredientsand quantitiesindicatedin the
recipes.Firsttheliquids,thenthesolids.The
yeast should not come into contact with
salt.
General order to be followed:
>Liquids(butter,oil,eggs,water,milk)
>Salt
>Sugar
>Flour,firsthalf
>Powderedmilk
>Specificsolidingredients
>Flour,secondhalf
>Yeast
Using
•Breadpreparationisverysensitivetotem-
perature and humidity conditions.Incase
ofhighheat,useliquidsthatarecoolerthan
usual.Likewise,ifitiscold,itmaybene-
cessarytowarmupthewaterormilk(never
exceeding35°C).
•Itcanalsosometimesbeusefultocheck
the state of the dough during the second
kneading: itshouldformanevenballwhich
comesawayeasilyfromthewallsofthepan,
-ifnotalloftheflourhasbeenblendedinto
thedough,addalittlemorewater,
-ifthedoughistoowetandstickstothe
sides,youmayneedtoaddalittleflour.
Suchcorrectionsshouldbeundertakenvery
gradually(no morethan1tablespoonat a
time)andwaittoseeifthereisanimprove-
mentbeforecontinuing.
•A common error is to think that adding
more yeast will make the bread rise more.
Toomuchyeastmakesthestructureofthe
breadmorefragileanditwillrisealotand
then fall whilebaking. You can determine
thestateofthedoughjustbeforebakingby
touchingitlightlywithyourfingertips:the
doughshould beslightly resistantand the
fingerprintshoulddisappearlittlebylittle.
EN
DESCRIPTION
1-lidwithwindow
2-controlpanel
a -displayscreen
b-on/offbutton
c - weightselection
d-buttonsforsettingdelayedstart
 andadjustingthetimeforprogrammes11
e- selectcrustcolour
f -choiceofprogrammes
g- operatingindicatorlight
3-breadpan
4-kneadingpaddle
5-graduatedbeaker
6-teaspoonmeasure/tablespoonmeasure
7-hookaccessoryforlifting
outkneadingpaddle
8-baguettebakingrack
+2non-stickbaguettebakingtrays
9-finishingblade+brush
271
BEFORE YOU USE YOUR APPLIANCE
FOR THE FIRST TIME
•Removetheaccessoriesandanystickerseither
insideorontheoutsidoftheappliance-A.
•Cleanallofthepartsandtheapplianceitself
usingadampcloth.
QUICK-START
•Fullyunwindthepowercordandplugitinto
anearthedsocket.
•Aslightodourmaybegivenoffwhenused
forthefirsttime.
Removethebreadpanbyliftingthehandleand
turningthebreadpanslightlyanti-clockwise.
Theninsertthekneadingpaddle-B-C.
•Putthe ingredientsinthepaninexactly
theorderrecommended.Makesurethatall
ingredientsareweighedwithprecision-D-E.
Placethebreadpaninthebreadmaker.By
holdingthebreadpanthankstothehandle,
insert itinthe breadmaker so thatit fits
overthedriveshaft(youwillneedtotiltit
slightlytoonesidetodothis).Turnitgently
clockwiseanditwilllockintoplace-F-G.
•Closethelid.Pluginthebreadmaker and
switch it on. You will hear a beep, and
programme1willbedisplayedbydefault,
i.e.800g,mediumbrowning.Toaccesspro-
gramme4,pressthe
buttonthreetimes
-H.
•Pressthe
button.Thetimercolonflashes.
Theoperatingindicatorlightsup-I-J.
•Unplugthebreadmakerattheend ofthe
cooking or warmingcycle.Liftthe bread
panoutofthebreadmaker.Alwaysuseoven
glovesasthepanhandleishot,asisthe
insideofthelid.Turnoutthehotbreadand
placeitonarackforatleast1hourtocool
-K.
To get to know your breadmaker, we suggest trying the BASIC WHITE BREAD recipe for
your first loaf.
BASIC WHITE BREAD (programme4) INGREDIENTS-tsp=teaspoon-tbsp=tablespoon
BROWNING=MEDIUM 1.WATER=330ml
2.OIL=2tbsp
3.SALT=1
1
/
2
tsp
4.SUGAR=1tbsp
5.POWDEREDMILK=2tbsp
6.WHITEBREADFLOUR=605g
7.YEAST=1
1
/
2
tsp
WEIGHT=1000g
TIME=3:09
Warning: The finishing blade is very sharp.
Handle it with care.
NO OK
272
6. Wholemeal Bread. Wholemeal Bread
Programmeisusedtomakewholewheat
breadusingwholewheatflour.
7. Sweet Bread. TheSweetBreadprogramme
isforrecipescontainingmoresugarand
fatsuchasbriochesandmilkbreadsIfyou
areusingspecialflourblendsforbrioche
orrolls,donotexceed750gofdoughin
total. We suggestthat you choose LIGHT
crustsettingforyourfirstbriocherecipe.
8. Fast White Bread. TheFastWhiteBreadpro-
grammeisspecifictotheFastBreadrecipe.
Forthisprogramme,weightandcrustcolour
settingoptionsarenotavailable.Thewater
mustbe35°Cmaximumforthisrecipe.
9. Gluten Free Bread. Itissuitableforper-
sons with celiac disease, making them
intolerantoftheglutenpresentinmany
cereals(wheat,rye,barley,oats,Kamut,
speltwheatetc.).Refertothespecificre-
commendationsonthepacket.Thetrough
must always be thoroughly cleaned to
avoidanyriskofcontaminationwithother
flours.Inthecaseofastrictlygluten-free
diet,takecarethattheyeastusedisalso
gluten-free.Theconsistencyofgluten-free
floursdoesnotyieldanidealdough.The
doughstickstothesidesandmustbescra-
peddownwithaflexibleplasticspatula
during kneading. Gluten-free bread will
beofadenserconsistencyandpalerthan
normalbread.Onlythe1000gsettingis
availableforthisprogramme.
10. Salt Free Bread. Breadisoneofthefoods
thatprovidethelargestdailycontribution
of salt. Reducing salt consumption can
help reducethe risks ofcardio-vascular
problems.
11. Loaf Cooking. The Loaf cooking pro-
grammeallowsyoutobakefor10to70
minutes(adjustableinstepsof10min).It
canbeselectedaloneandused:
a)withtheBreadDoughprogramme,
b)toreheatcookedandcooledbreads
ortomakethemcrusty,
USING YOUR BREADMAKER
A default setting is displayed for each pro-
gramme. You will therefore have to select
the desired settings manually.
Selecting a programme
Choosing a programme triggers a series of
stepswhicharecarriedoutautomaticallyone
afteranother.
The menu button enables you to
chooseacertainnumberofdifferent
programmes.Thetimecorresponding
to the programme is displayed. Every time
youpressthe
button,thenumberonthe
displaypanelswitchestothenextprogramme
from1-15:
1. Baguette.TheBaguetteprogrammeallows
youtomakeyourownbaguettes.Thispro-
grammeiscarriedoutin3stages.
1ststage>Kneadingandrisingofthedough
2ndstage>Shaping(whenthebeepsounds,
the light indicator against the baguette
symbol
willblink).
3rdstep>Baking.Thebakingcycleiscarried
outafteryourbaguettesaremade(ifyou
needhelpinmakingbaguettes,refertothe
recipebooksupplied).
2. Sweet baguette. Forsweetbuns:pastries,
milkbread, brioches,etc.Thisprogramme
iscarriedoutin thesamemanneraspro-
gramme1Baguette.
3. Baking Baguettes. Programme3allowsyou
tobakebaguetteswithdoughpreparedinad-
vance.Thebreadmakershouldnotbeleftunat-
tendedwhenusingprogramme3.Tointerrupt
thecyclebeforeitisfinished,theprogramme
canbestoppedmanuallybyholdingdownthe
button.Thereisnomediumbrowningset-
tingforthisprogramme.Itisrecommended
touselightcrustsettingforsweetbreadsand
darkcrustsettingforsaltbreads.
4. Basic White Bread.TheBasicWhiteBread
programmeisused tomake mostbread
recipesusingwhitewheatflour.
5. French Bread. TheFrenchbreadprogramme
isusedformakingtraditionalFrenchwhite
breadwhichisratherairy.
273
c)tofinishcookingincaseofaprolonged
electricitycutduringabreadbaking
cycle.
The breadmaker should not be left unat-
tended when using programme 11.
To interrupt the cycle before it is fi-
nished,the programmecanbestopped
manuallybyholdingdownthe
button.
12. Bread Dough.TheBreadDoughprogramme
doesnotbake.Itisakneadingandrising
programmeforallleaveneddoughssuchas
pizzadough,rolls,sweetbuns.
13. Cake.Canbeusedtomakepastriesand
cakeswithbakingpowder.Onlythe1000
gsettingisavailableforthisprogramme.
14. Jam.The Jamprogramme automatically
cooksjamsandcompots(stewedfruits)in
thepan.
15. Fresh dough.Programme15onlykneads.
Itisforunleavenedpasta,likenoodlesfor
example.
Selecting the weight of the bread
Thebreadweightissetbydefaultat1000
g. This weight is shown for informational
purposes. Seethe recipesformore details.
Programmes3,9,11,12,13,14,15donothave
weightsettings.
For programmes1and 2, you can selecttwo
weightoptions:
- 400gforonebatch(4baguettes),thelight
indicatoragainstthe500gsettingcomeson;
- 800gfortwobatches(8baguettes),thelight
indicatoragainstthe1,000gsettingcomeson.
Pressthe
buttontosetthechosenproduct
-500g,750gor1000g.Theindicatorlight
againsttheselectedsettingcomeson.
Selecting the crust colour
Bydefault,thecolourofthecrustissetat
MEDIUM.Programmes12,14,15donothave
acoloursetting.Threechoicesarepossible:
Light/Medium/Dark.
Ifyouwant tochangethe default setting,
pressthe
buttonuntiltheindicatorlight
facingthedesiredsettingcomeson.
Start / Stop
Pressthe buttontoswitchtheappliance
on.Thecountdownbegins.Tostopthepro-
grammeor tocancel delayedprogramming,
holddownonthe
buttonfor3seconds.
CYCLES
A table (pages 382-386) indicates the
breakdown of the various cycles for the pro-
gramme chosen.
Kneading
For forming the dough’s structure so that it
can rise better.
Duringthiscycle,andforprogrammes1,2,
4,5,6,7,8,10,12,13,youcanaddingre-
dients:driedfruitornuts,olives,etc.Abeep
indicates whenyoucan intervene. See the
summarytableforpreparation times(pages
382-386)andthe“extra”column.Thiscolumn
indicatesthetimethatwillbedisplayedon
yourappliance’sscreenwhenthebeepsounds.
Formorepreciseinformationonhowlongbefore
thebeepsounds,subtractthe“extra”column
timefromthetotalbakingtime.
Forexample:“extra”=2:51and“totaltime”=
3:13,theingredientscanbeaddedafter22min.
Rest
Allows the dough to rest to improve knea-
ding quality.
Rising
Time during which the yeast works to let the
bread rise and to develop its aroma.
Warming
Transforms the dough into bread and gives
it a golden, crusty crust.
274
DELAYED START PROGRAMME
You can programme the appliance up to
start 15 hours in advance to have your pre-
paration ready at the time you want. This
function cannot be used on programmes3,
8, 11, 12, 13, 14, 15.
This step comes after selecting the pro-
gramme,browninglevelandweight.Thepro-
grammetimeisdisplayed.Calculatethetime
difference between the moment when you
starttheprogrammeandthetimeatwhich
youwantyourpreparationtobeready.The
machineautomaticallyincludestheduration
oftheprogrammecycles.
Using the
and buttons, display the
calculatedtime(
upand down).Short
presseschangethetimebyintervalsof10min
+ashortbeep.Holdingthebuttondowngives
continuousscrollingof10-minintervals.
Forexample, itis 8pmandyouwantyour
breadtobereadyfor7amthenextmorning.
Programme11:00usingthe
and .Press
the
button.Abeepisemitted.Thetimer
colon
blinks.Thecountdownbegins.The
operatingindicatorlightcomeson.
Ifyoumakeamistakeorwanttochangethe
timesetting,holddownthe
buttonuntilit
makesabeep.Thedefaulttimeisdisplayed.
Starttheoperationagain.
Withthedelayedstartprogrammedonotuse
recipeswhichcontainfreshmilk,eggs,soured
cream,yoghurt,cheeseorfreshfruitasthey
couldspoilorstaleovernight.
Practical advice
If there is a power cut:if,duringthecycle,
theprogrammeisinterruptedbyapowercut
ormishandling,themachinehasa7-minpro-
tection timeduringwhich the settingsare
saved.
The cycle starts again where it stopped.
Beyondthattime,thesettingsarelost.
If you plan to run a second programme bake
a second loaf,openthelidandwait1hour
beforebeginningthesecondpreparation.
To turn out your loaf of bread:itmayhappen
thatthekneadingpaddleremainstuckinthe
loafwhenitisturnedout.Inthiscase,usethe
hookaccessoryasfollows:
>oncetheloafisturnedout,layitonitsside
whilestillhotandholditdownwithone
hand,wearinganovenglove,
>withtheotherhand,insertthehookinthe
axisofthekneadingpaddle- M,
>pullgentlytoreleasethekneadingpaddle- M,
>turntheloafuprightandstandonagrid
tocool.
M
Warming
Keeps the bread warm after baking. It is re-
commended that the bread should be turned
out promptly after baking, however.
Forprogrammes1,2,4,5,6,7,8,9,10,13,
you can leave your preparation in the ap-
pliance.Aone-hourwarmingcycleautomati-
callyfollowsbaking.Duringthehourforwhich
thebreadiskeptwarm,thedisplayshows0:00
andthedots
onthetimerflash.
Attheendofthecycle,theappliancestops
automaticallyafterseveralsoundsignals.
275
INGREDIENTS
Fats and oils:fatsmakethebreadsofterand
tastier.Italsostoresbetterandlonger.Too
muchfatslowsdownrising.Ifyouusebutter,
cutitintotinypiecessothatitisdistributed
evenlythroughoutthepreparation,orsoften
it.Youcansubstitute15gbutterfor1tables-
poonofoil.Donotaddhotbutter.Keepthe
fatfromcomingintocontactwiththeyeast,
asfatcanpreventyeastfromrehydrating.Do
notuselowfatspreadsorbuttersubstitutes.
Eggs:eggsmakethedoughricher,improvethe
colourofthebreadandencouragethedeve-
lopmentofthesoft,whitepart.Recipesare
designedforone50gsizeegg;ifyoureggs
arebigger,addalittleflour;iftheyaresmal-
ler,uselessflour.
Milk: you can use fresh milk (cold, unless
otherwiseindicatedintherecipe)orpowdered
milk.Milkalsohasanemulsifyingeffectwhich
evensoutitsairiness,givingthesoft,white
partabetteraspect.
Water: water rehydrates and activates the
yeast.Italsohydratesthestarchintheflour
andhelpsthesoft,whiteparttoform.Water
canbetotallyorpartiallyreplacedwithmilk
orotherliquids.Temperature: see paragraph
1 in “Using” section (page 270).
Flour: theweightoftheflourvariessignifi-
cantlydependingonthetypeofflourused.
Dependingonthequalityoftheflour,baking
results mayalsovary. Keep flour ina her-
metically sealed container, as flour reacts
to fluctuations in atmospheric conditions,
absorbingmoistureorlosingit.Use“strong
flour”,“breadflour”or“baker’sflour”rather
thanstandardflour.Addingoats,bran,wheat
germ,ryeorwholegrainstothebreaddough
willgiveasmaller,heavierloafofbread.
Using T55 flour is recommended unless
otherwise specified in the recipe. If you are
using special flour blends for bread, brioche
or rolls, do not exceed 750 g of dough in
total.
Follow the manufacturer’s instructions when
using these flour blends.
Siftingtheflouralsoaffectstheresults:the
moretheflouriswhole(i.e.themoreofthe
outerenvelopeofthewheatitcontains),the
lessthedoughwillriseandthedenserthe
bread.
Sugar: usewhitesugar,brownsugarorhoney.
Donotusesugarlumps.Sugaractsasfoodfor
theyeast,givesthebreaditsgoodtasteand
improvesbrowningofthecrust.
Salt:salt givestastetofoodandregulates
theyeast’sactivity.Itshouldnotcomeinto
contactwith theyeast. Thanksto salt,the
doughisfirm,compactanddoesnotrisetoo
quickly.Italsoimprovesthestructureofthe
dough.
Yeast:baker’syeastexistsinseveralforms:
freshinsmallcubes,driedandactivetobe
rehydratedordriedandinstant.Freshyeastis
soldinsupermarkets(bakeryorfreshproduce
departments),butyoucanalsobuyfreshyeast
fromyourlocalbaker’s.Initsfreshorinstant
driedform,yeastshouldbeaddeddirectlyto
thebakingpanofyourbreadmakerwiththe
otheringredients.Remembertocrumblethe
freshyeastwithyourfingerstomakeitdis-
solvemoreeasily.Onlyactivedriedyeast(in
smallgranules)mustbemixedwithalittle
tepidwaterbeforeuse.Chooseatemperature
closeto35°C,lessanditwillnotriseaswell,
morewillmakeitloseitsrisingpower.Keep
tothestatedamountsandremembertomul-
tiplythequantitiesifyouusefreshyeast(see
equivalentschartbelow).
Equivalents in quantity/weight between dried
yeast and fresh yeast:
Dried yeast (in tsp.)
1 1,5 2 2,5 3 3,5 4 4,5 5
Fresh yeast (in g)
9 13 18 22 25 31 36 40 45
276
>tothoroughlydrainverymoistorveryfatty
ingredients(olives,forexample),drythem
inkitchentowelandlightlyflourthemso
thattheyareevenlyincorporatedintothe
dough,
>nottoaddtoolargeaquantityofadditional
ingredients, especiallycheese, fresh fruit
and fresh vegetables, as they can affect
thedevelopmentofthedough,respectthe
quantitiesindicatedintherecipes,
>tohavenoingredientsfallenoutsidethe
pan.
Additives (dried fruit or nuts, olives.):add
apersonaltouchtoyourrecipesbyadding
whateveringredientsyouwant,takingcare:
>to add following the beep for additional
ingredients,especiallythosethatarefragile
suchasdriedfruit,
>toaddthemostsolidgrains(suchaslin-
seedorsesame)atthestart oftheknea-
dingprocesstofacilitateuseofthemachine
(delayedstarting,forexample),
>tofreezechocolatechipssothattheydonot
meltduringthekneadingprocess,
CLEANING AND MAINTENANCE
•Unplugtheappliance.
•Cleanalltheparts,theapplianceitselfand
theinsideofthepanwithadampcloth.Dry
thoroughly-L.
•Washthepanandkneadingpaddleinhot
soapywater.Ifthekneadingpaddleremain
stuckinthepan,letitsoakfor5to10min.
•Whennecessarythelidcanbecleanedwith
warmwaterandasponge.
•Do not wash any part
in a dishwasher.
•Donotusehousehold
cleaningproducts,scouringpadsoralcohol.
Useasoft,dampcloth.
•Neverimmersethebodyoftheapplianceor
thelid.
277
PREPARING AND MAKING BAGUETTES
For this recipe, you will need all the baguette accessories supplied: 1 baguette baking
rack (8), 2 non-stick baguette baking trays (8), 1 finishing blade (9) and 1 brush (9).
1. Kneading and rising of the dough
•Pluginyourbreadmaker.
•Afterthebeep,programme1isdisplayed
bydefault-H.
•Selectthecrustcolour.
•Itisrecommendednottobakeonly2ba-
guettesastheywouldbeoverbaked.
•Ifyouchoosetobake8baguettes(2batches
of4baguettes):itisadvisabletoshapeyour
8baguettesandtokeep4oftheminthe
refrigeratorforthesecondbaking.
•Pressthe
button.Theoperatingindicator
lightcomesonandthetimercolonflashes.
Thedoughkneadingcyclewillstartup,fol-
lowedbytherisingcycle-I.
Note:
-Duringthekneadingstage,itisnormalfor
thedoughnottobeevenlyblended.
-Oncethepreparationisfinished,thebread-
makergoesintostandby.Manybeepswill
inform you that the kneading and rising
cyclesarecompleteandtheoperatingindi-
catorwillblink.
After the sound signals, the dough must be
baked within one hour. After that time, the
machine resets itself and you will not be
able to bake the baguettes. If this happens,
we recommend that you use programme 3
for baking the baguettes alone.
2. Making and baking baguettes
To help you through the stages, refer to the
recipe book supplied.
We are showing you what the baker does,
but after a few trials, you will have find
own way of shaping the baguettes. No mat-
ter how you go about it, the result is gua-
ranteed.
•Liftthebreadpanoutofthebreadmaker-B.
•Sprinklealittleflouronyourworksurface.
•Removethedoughfromthebreadpanand
putitonyourworksurface.
•Rollthedoughintoaballand,usingaknife,
divideitinto4equalportions.
•You will have 4 dough portions of equal
weight, which you must shape into ba-
guettes.
To make your baguettes lighter and more
airy, allow the dough portions to rest for 10
minutes before shaping them.
The length of the baguette must not be lon-
ger than the length of the non-stick baking
tray (about 15 cm).
You can vary the flavour of your breads by
garnishing them. To do so, just dampen the
dough with water and roll them in sesame
or poppy seeds.
•Once youhave shapedthe baguettes,lay
themonthenon-sticktrays.
278
The seam side of the baguettes must be
down.
•Foroptimalresults,make1cmdiagonalslits
onthetopofthebaguetteswithaserrated
knifeorthefinishingbladesupplied.
You can also vary the texture of your ba-
guettes by making cuts with scissors throu-
ghout the length of the baguette.
•Using the brush supplied, generously
dampen the top of the baguettes with
water,whileavoidinganyaccumulationof
wateronthenon-sticktrays.
•Placethetwonon-sticktrayswiththeba-
guettesonthebaguetteracksupplied.
•Setthebaguetterackinyourbreadmaker
insteadofthebreadpan.
•Pressthe
buttononceagaintoresume
theprogramandstartbakingthebaguettes.
•At the end of the baking cycle, you have
2 options:
for a batch of 4 baguettes
-Unplugthebreadmaker.Removetheba-
guetterack.Alwaysuseovenmittsasthe
rackisveryhot.
-Removethebaguettesfromthenon-stick
traysandletthemcoolonarack.
for a batch of 8 baguettes (2x4)
- Remove the baguette rack. Always use
ovenmittsastherackisveryhot.
-Removethebaguettesfromthenon-stick
traysandletthemcoolonarack.
-Taketheother4baguettesfromtherefri-
gerator(whichyouhaveslitanddampened
beforehandwithwater).
-Placethemonthetrays(takingcarenotto
burnyourself).
-Puttherackbackinthebreadmakerand
press
.again.
-Attheendofthebaking,youcanunplug
thebreadmaker.
-Removethebaguettesfromthenon-stick
traysandletthemcoolonarack.
279
PROG. 4 - BASIC WHITE BREAD
500 g 750 g 1000 g
1.Water 190ml 250ml 330ml
2.Sunfloweroil 1tbsp 1
1/2
tbsp 2tbsp
3.Salt 1tsp 1tsp 1
1/2
tsp
4.Sugar 2tsp 3tsp 1tbsp
5.Powderedmilk 1tbsp 1
1/2
tbsp 2tbsp
6.WhitebreadflourT55 345g 455g 605g
7.Yeast** 1tsp 1tsp 1
1/2
tsp
PROG. 5 - FRENCH BREAD
500 g 750 g 1000 g
1.Water 200ml 275ml 365ml
2.Salt 1tsp 1
1/2
tsp 2tsp
3.WhitebreadflourT55 350g 465g 620g
4.Yeast** 1tsp 1tsp 1
1/2
tsp
PROG. 1 - BAGUETTE
To make 4 or 8 baguettes of about 100 g
400 g 800 g
1.Water 150ml 300ml
2.Salt ¾tsp 1
½
tsp
3.WhitebreadflourT55 245g 490g
4.Yeast** 1tsp 2tsp
PROG. 2 - SWEET BAGUETTE
To make 4 or 8 baguettes of about 100 g
400 g 800 g
1.Coldmilch 140ml 280ml
2.Saltl ¾tsp 1
½
tsp
3.Sugar 2tbsp 4tbsp
4.WhitebreadflourT55 210g 420g
5.Yeast** 1tsp 2tsp
Add, when beeps
6.Butter 25g 50g
RECIPES
For each recipe, add the ingredients in the exact order indicated. Depending on the recipe
chosen and the corresponding programme, you can take a look at the summary table of
preparation times (pages 382-386) and follow the breakdown for the various cycles.
tsp=teaspoon-tbsp=tablespoon
PROG. 8 - FAST WHITE BREAD
500 g 750 g 1000 g
1.Water(warmed35°C) 210ml 285ml 360ml
2.Sunfloweroil 3tsp 1tbsp 1
1/2
tbsp
3.Salt
1/2
tsp 1
tsp 1
1/2
tsp
4.Sugar 2tsp 3tsp 1tbsp
5.Powderedmilk 1
1/2
tbsp2tbsp 2
1/2
tbsp
6.WhitebreadflourT55 325g 445g 565g
7.Yeast** 1
1/2
tsp 2
1/2
tsp 3tsp
PROG. 9 - GLUTEN FREE BREAD
1000 g
Onlyusereadytouseflourmix.
Donotexceed1000gofdough.
PROG. 6 - WHOLEMEAL BREAD
500 g 750 g 1000 g
1.Water 205ml 270ml 355ml
2.Sunfloweroil 1
1/2
tbsp 2tbsp 3tbsp
3.Salt 1tsp 1
1/2
tsp 2tsp
4.Sugar 1
1/2
tsp 2tsp 3tsp
5.WhitebreadflourT55 130g 180g 240g
6.WholemealflourT150 200g 270g 360g
7.Yeast** 1tsp 1tsp 1
1/2
tsp
PROG. 7 - SWEET BREAD
BRIOCHE 500 g 750 g 1000 g
1.Eggs*,beatened 2 2 3
2.Butter,softened 115g 145g 195g
3.Salt 1tsp 1tsp 1
1/2
tsp
4.Sugar 2
1/2
tbsp 3tbsp 4tbsp
5.Milch 55ml 60ml 80ml
6.WhitebreadflourT55 280g 365g 485g
7.Yeast** 1
1/2
tsp 2tsp 3tsp
Optional : 1tspoforangeflowerwater.
**1mediumegg=50g
*Flakeddriedtype.InUnitedKingdomuse”EasyBake”or“FastAction”yeast.
280
PROG. 15 - FRESH PASTA
500 g 750 g 1000 g
1.Water 45ml 50ml 70ml
2.Eggs*,beatened 3 4 5
1/2
3.Salt 1pinch
1/2
tsp 1
tsp
4.WhitebreadflourT55 375g 500g 670g
PROG. 13 - CAKE
LEMMON CAKE 1000 g
1.Eggs*,beatened 4
2.Sugar 260g
3.Salt 1pinch
4.Butter,softenedbutcooled 90g
5.Lemmonzest d’1
1/2
citron
6.Lemmonjuice d’1
1/2
citron
7.WhitebreadflourT55 430g
8.Chemicalyeast 3
1/2
tsp
Whisk the eggs with the sugar and salt for 5 minutes,
until white. Pour into the bowl of the machine. Add the
cooled melted butter. Add the juice + zest of the lemon.
Mix together the flour and baking powder and add to the
mixture. Make sure you put the flour in a pile, right in
the middle of the recipient.
PROG. 14 - JAM
JAMS AND COMPOTES
Cut or chop up the fruit of your choice before putting in
the breadmaker.
1. Strawberry, peach, rhubarb
or apricot 580g
2.Sugar 360g
3.Lemmonjuice of1lemmon
4.Pectin 30g
1. Orange or grapefruit 500g
2.Sugar 400g
3.Pectin 50g
PROG. 12 - LOAF COOKING
PIZZA DOUGH 500 g 750 g 1000 g
1.Water 160ml 240ml 320ml
2.Oliveoil 1tbsp 1
1/2
tbsp 2tbsp
3.Salt
1/2
tsp 1
tsp 1
1/2
tsp
4.WhitebreadflourT55 320g 480g 640g
5.Yeast**
1/2
tsp 1
tsp 1
1/2
tsp
PROG. 10 - SALT FREE BREAD
500 g 750 g 1000 g
1.Water 200ml 270ml 365ml
2.WhitebreadflourT55 350g 480g 620g
3.Driedbakeryeast
1/2
tsp 1tsp 1tsp
Add, when beeps
4.Sesameseed 50g 75g 100g
*1mediumegg=50g
**Flakeddriedtype.InUnitedKingdomuse”EasyBake”or“FastAction”yeast.
Note:TheseinstructionsarenotsuitableforuseintheUKastheingredientsandtimingsmaydifferforUK
useandthereforetheperformanceofthebreadmakermayvaryandbedisappointingfortheUKconsumer.
281
TROUBLESHOOTING GUIDE TO IMPROVE YOUR RECIPES
1. For bread
Not getting the expected
results?
This table will help you.
POSSIBLE CAUSE SOLUTIONS
Thedoughdoesnothave
aregularcross-section.
Therectangleshapeatthestart
isnotevenorofaconstant
thickness.
Flattenoutusingarollingpinif
necessary.a
Thedoughishardtoshape. Thereisnotenoughwater
inthemixture.
Yourmixturehasnotbeensuccessful,
startagain.
Thedoughwasworkedtoomuch. Formaballagain,letitrestfor
10minutesandthenstartagain
fromthebeginning.
Shapethedoughintwosteps,
witha5minuterestbetween.
Thedoughisstickyanditis
hardtoshapebaguettes.
Thereistoomuchwaterinthe
mixture.
Flouryourhandslightly,butnotthe
doughortheworksurfaceifpossible.
Continuetoshapethebaguettes.
Thewaterwastoowarmwhenit
wasadded.
2. For baguettes
Not getting the expected
results?
This table will help you.
Bread
rises
too much
Bread falls
after rising
too much
Bread does
not rise
enough
Crust not
golden
enough
Sides brown
but bread not
fully cooked
Top
and sides
floury
The buttonwaspressed
duringbaking.
Notenoughflour.
Toomuchflour.
Notenoughyeast.
Toomuchyeast.
Notenoughwater.
Toomuchwater.
Notenoughsugar.
Poorqualityflour.
Wrongproportions
ofingredients(toomuch).
Watertoohot.
Watertoocold.
Wrongprogramme.
282
Not getting the expected
results?
This table will help you.
POSSIBLE CAUSE SOLUTIONS
Thedoughtearseasilyoris
lumpyonthesurface.
Thedoughwasworkedtoomuch. Formaballagain,letitrestfor
10minutesandthenstartagainfrom
thebeginning.
Shapethedoughintwosteps,with
a5minuterestbetween.
Theslitsinthebaguetteare
notverydistinct.
Thedoughissticky:thereistoo
muchwaterinthemixture.
Shapethebaguettesagainbyflouring
yourhandslightly,butnotthedough
ortheworksurfaceifpossible.
Thebladeisnotsharpenough. Usethefinishingbladesuppliedora
verysharpfine-serratedknife.
Youweretoohesitantwhen
cutting.
Useaquick,sharpcuttingmovement.
Theslitstendtocloseupor
donotopenoutduring
baking.
Thedoughistoosticky:thereis
toomuchwaterinthemixture.
Yourmixturehasnotbeensuccessful,
startagain.
Thesurfaceofthedoughwas
notstretchedenoughwhen
itwasbeingshaped.
Startagain,pullingthedoughharder
whenyouwrapitaroundyourthumb.
Thedoughtearsonthesides
whenbaking.
Theslitinthedoughisnotdeep
enough.
Refertopage278tosee
theidealshapefortheslits.
Thebakedbaguettesstickto
thetray.
Thedoughwasdampenedtoo
much.
Blotouttheexcesswateraddedwith
thebrush.
Thebaguettebakingtraysare
toosticky.
Oilthetrayslightlybeforeplacing
thedoughonthem.
Thebaguettesarenotbrown
enough.
Youforgottobrushthedough
withwaterbeforebaking.
Becarefulthenexttime.
Youflouredthebaguettestoo
muchwhenshapingthem.
Brushwellwithwaterbeforebaking.
Theroomtemperatureishigh
(over30°C).
Usecolderwater(between10and
15°C)and/oralittlelessyeast.
Thebaguetteshavenot
sufficientlyrisen.
Youforgottoaddyeasttoyour
mixture.
Yourmixturehasnotbeensuccessful,
startagain.
Youryeastmayhavegonepast
itsbest-beforedate.
Therewasnotenoughwaterin
yourmixture.
Thebaguettesweresquashed
andflattenedtoomuchduring
theshapingphase.
283
TECHNICAL TROUBLESHOOTING GUIDE
WARRANTY
•Thisapplianceisdesignedonlyforhouse-
holduse;themanufacturershallacceptno
liabilityintheeventofanyusethatdoes
notcomply withthe instructionsand the
warrantyshallbeinvalidated.
•Readtheinstructionsforusecarefullybefore
usingyourapplianceforthefirsttime:The
manufacturershallacceptnoliabilityinthe
eventofanyusethatdoesnotcomplywith
theinstructions.
ENVIRONMENT
•Inaccordancewithapplicableregulations,
beforedisposingofyourappliancethathas
reachedtheendofitslife-cycle,makesure
itcannotbere-usedbyunpluggingitand
cuttingoffthesupplycord.
PROBLEMS
CAUSES - SOLUTIONS
Thekneadingpaddle
isstuckinthepan.
•Letitsoakbeforeremovingit.
Afterpressingon
,
nothinghappens.
•EO1isdisplayedandflashesonthescreen,theappliancebeeps:
theapplianceistoohot.Wait1hourbetween2cycles.
•EOOisdisplayedandflashesonthescreen,theappliancebeeps:
theapplianceistoocold.Waitforittoreachroomtemperature.
•HHHorEEEisdisplayedandflashesonthescreen,theappliance
beeps:
malfunction.Themachinemustbeservicedbyauthorised
personnel.
•Adelayedstarthasbeenprogrammed.
Afterpressingon
,
themotorisonbutno
kneadingtakesplace.
•Thepanhasnotbeencorrectlyinserted.
•Kneadingpaddlemissingornotinstalledproperly.
Inthetwocasescitedabove,stoptheappliancemanuallywithalong
pressonthe
button
.Starttherecipeagainfromthebeginning.
Afteradelayedstart,
thebreadhasnotrisen
enoughornothing
happens.
•Youforgottopresson afterprogrammingthedelayedstart
programme.
•Theyeasthascomeintocontactwithsaltand/orwater.
•Kneadingpaddlemissing.
Burntsmell. •Someoftheingredientshavefallenoutsidethepan:unplugthe
appliance,letitcooldown,thencleantheinsidewithadamp
spongeandwithoutanycleaningproduct.
•Thepreparationhasoverflowed:thequantityofingredientsusedis
toogreat,notablyliquid.Followtheproportionsgivenintherecipe.
284
PRAKTISCHE ADVIEZEN
Bereiding
1Leesdegebruiksaanwijzingaandachtigdoor:
hetbereidenvanbroodmetditapparaatisniet
hetzelfdealsmetdehand!
2Meet de vloeistoffen af met de meegele-
verde maatbeker. Gebruik het meegeleverde
dubbele maatschepje voor het meten van
theelepels aan de ene kant en eetlepels aan
de andere kant.Eenverkeerdemetingzaleen
slechtresultaattotgevolghebben.
3Hetis belangrijkdehoeveelheidmeelzorgvul-
digaf temeten.Omdieredenmoethetmeel
gewogen worden met een keukenweegschaal.
Gebruikgedroogde actievebakkersgist uiteen
zakje.Gebruikgeenbakpoedertenzijditinhet
receptvermeldstaat.Wanneereenzakjegistopen
is,dientditbinnen48uurgebruiktteworden.
4Gebruikdeingrediëntenvóórhunverbruiksda-
tumenbewaarzeopeenkoele,drogeplaats.
5Omtezorgendathetdeeggoedkanrij-zen,
radenwijuaanalleingrediëntendirectinde
uitneembarebinnenpantedoenentevermij-
denhetdekselteopenentijdenshetgebruik.
Houduaandevolgordevandeingrediënten
endeinhetreceptaangegevenhoeveelheden.
Eerstdevloeibareingrediënten,vervolgensde
vaste.De gist mag niet in aanraking komen
met het zout.
Algemene in acht te nemen volgorde:
>Vloeistoffen
(boter,olie,eieren,water,melk)
>Zout
>Suiker
>Meeleerstehelft
>Melkpoeder
>Specialevasteingrediënten
>Meeltweedehelft
>Gist
Gebruik
•Hetbereidenvanbroodiszeergevoeligvoor
temperatuur en vocht.Wanneerhetheelwarm
is,ishetaanteradenkoelerevloeistoffendan
gebruikelijktegebruiken.Enwanneerhetkoud
is,kanhetnodigzijnhetwaterofdemelkiets
optewarmen(echternooitwarmerdan35°C).
•Hetissomsooknuttigdetoestandvanhet
deeg tijdens het kneden te controleren: het
moeteengelijkmatigebalvormendienietaan
dewandenblijftplakken,
-alsnietalhetmeelisopgenomen,moet
uwatmeerwatertoevoegen,
-zoniet,danmoetueventueelwatmeel
toevoegen.
Corrigeerheelvoorzichtig(maximaal1eetlepel
perkeer)enwachtevenomhetresultaatte
bekijkenvoordatuopnieuwwattoevoegt.
•Eenveelvoorkomendefoutistedenkendat
door het toevoegen van gist het brood beter
zal rijzen. Te veel gist maakt de structuur
vanhetdeegkwetsbaar,ditzalflinkrijzenen
tijdenshet bakkeninzakken.U kuntdetoe-
standvanhetdeegvlakvoorhetbakkenbeoor-
delendoorditlichtmetuwvingertoppenaan
teraken:hetdeegmoetlichteweerstandbie-
denendevingerafdrukmoetbeetjebijbeetje
wegtrekken.
BESCHRIJVING
1-dekselmetkijkvenster
2-bedieningspaneel
a -display
b-aan/uit-knop
c - gewichtselectie
d-insteltoetsenvoorinschakelingvandetimer
eninstellingvandetijdvoorprogramma11
e- keuzevandekleurvandekorst
f -keuzevandeprogramma’s
g- controlelampje
3-bakblik
4-kneder
5-maatbeker
6-theelepel/eetlepel
7-haakaccessoirevoorhet
verwijderenvandekneder
8-bakhoudervoorstokbroden
+2antikleefplatenvoor
stokbroden
9-kerver+borsteltje
NL
285
Opgelet: de kerver is heel scherp. Gebruik
hem uiterst voorzichtig.
NO OK
VOOR HET EERSTE GEBRUIK
•Verwijderdevolledigeverpakking,destickers
endiverseaccessoires,zowelaandebinnen-
kantalsaandebuitenkantvanhetapparaat-A.
•Reinigalleonderdelenenhetapparaatmet
eenvochtigedoek.
SNEL STARTEN
•Rolhetsnoervollediguitensluithetappa-
raat uitsluitend aan op eengeaardstop-
contact.
•Bijheteerstegebruikkanereenlichtegeur/
rookvrijkomen.
•Verwijderdebinnenpandoordehandgreep
optetillenendepanlichtjestebewegen
tegendeklokin.Zetvervolgensdekneder
opdeplaats-B-C.
•Doedeingrediëntenindeaanbevolenvolg-
ordeindeuitneembarebinnenpan.Zorgdat
u alle ingrediënten nauwkeurig gewogen
heeft-D-E.
•Doedeuitneembarebinnenpanteruginhet
apparaat.Houddebinnenpanaandehand-
greepvastenplaatsdezeoverdeas(umoet
debinnenpanietskantelenomdittedoen).
Beweeghetlichtmetdeklokmeeenklikhet
opzijnplaats-F-G.
•Sluitdedeksel.Steekdestekkerinhetstop-
contact en zet het apparaat aan. Na het
geluidssignaalverschijntautomatischpro-
gramma1,dus800g,matigbruin.Omnaar
programma4tegaan,druktudriekeerop
detoets
-H.
•Drukopdetoets .De2puntenvande
timer knipperen. Hetcontrolelampje gaat
branden-I-J.
•Haalaanheteindevandebakcyclusdestek-
kervandebroodbakmachineuithetstop-
contact.Neemdeuitneembarebinnenpan
uit. Gebruik altijd ovenwanten, want de
handgreepvandeuitneembarebinnenpan
en de binnenzijde van het deksel zijn
heet. Haal het brood uit de uitneembare
binnenpanterwijlhetnogwarmisenzet
hetgedurende1uuropeenroosteromafte
koelen-K.
Om kennis te maken met uw broodbakmachine, stellen wij u voor om voor uw eerste brood
het recept van het BASISBROOD te proberen.
BASISBROOD (programma4) INGREDIËNTEN-tl=theelepel-el=eetlepel
GOUDBRUINKORSTJE=GEMIDDELD
1.WATER=330ml
2.OLIE=2el
3.ZOUT=1
1
/
2
tl
4.SUIKER=1el
5.MELKPOEDER=2el
6.MEEL=605g
7.GIST=1
1
/
2
tl
GEWICHT=1000g
TIJD=3:09
286
broodmoetgeselecteerdwordenwanneeru
meelvoorvolkorenbroodgebruikt.
7. Zoet brood. HetprogrammaZoetbroodis
geschiktvoorreceptendiemeervetensui-
kerbevatten.Indienueenkant-en-klaremix
voorbriochesofmelkbroodgebruikt,zorg
dandatuintotaalnietmeerdan750gdeeg
heeft.WeradendeLICHTEbruiningaanvoor
uweerstebriochebereiding.
8. Snel basisbrood. Het programma Snel
basisbroodisspecifiekvoorderecepten
SNEL BASISBROOD. Voor dit programma
kunnenhetgewichtendekleurnietwor-
deningesteld.Hetwatervoorditrecept
bedraagtmaximaal35°C.
9. Glutenvrij brood. Dit brood is geschikt
voormensendieallergischzijnvoorgluten
(Coeliakie)dieindiversegraanproducten
(tarwe,gerst,rogge,haver,kamut,spelt,
enz...) voorkomen. Zie de speciale in-
structiesophetpak.Hetblikmoetsteeds
gereinigdworden,omverontreinigingdoor
anderemeelsoortentevoorkomen.Bijeen
streng glutenvrij dieet moet u er voor
zorgendatdegebruiktegistookglutenvrij
is.Doordeconsistentievanmeelzonder
glutenisoptimaalmengennietmogelijk.
Udientdanooktijdenshetknedenhet
deegvanderandenlostemakenmeteen
soepele kunststof spatel. Brood zonder
gluteniscompacterendekleurisbleker
danvannormaalbrood.Alleen1000gis
beschikbaarvoorhetprogramma.
10. Zoutloos brood. Broodiseenvandevoe-
dingsmiddelendatzorgtvoordegrootste
dagelijksehoeveelheidzout.Doorminder
zout tegebruiken, neemt hetrisico van
hart-envaatziektenaf.
11. Uitsluitend bakken.MethetUitsluitend
bakkenkan uitsluitendtussen10tot70
min.gebakkenworden,instelbaarinschij-
venvan10min.Ditkanalleengeselecteerd
engebruiktworden:
a)incombinatiemethetprogrammaGe-
rezendeeg,
b)voorhetverwarmenofknapperigmaken
vanreedsgebakkenenafgekoeldbrood,
HET GEBRUIK VAN UW BROODBAKMACHINE
Voor ieder programma wordt een automatische
instelling weergegeven. U moet dus met de
hand de gewenste instellingen selecteren.
Keuze van een programma
Doorhetkiezenvaneenprogrammawordteen
reeksstappeningeschakeld,dieautomatisch
naelkaaringezetworden.
Metdetoets menu kuntueenaantal
verschillendeprogramma’skiezen.Debij
hetprogrammahorendetijdwordtweer-
gegeven.Iederekeerdatuopdetoets
drukt,gaathetnummerophetdisplayoverop
hetvolgendeprogramma,van1tot15:
1. Stokbrood.Methetstokbroodprogramma
kunt uzelf stokbroden bakken.Dit pro-
grammaverlooptin3stappen.
1estap>Knedenenrijzenvanhetdeeg.
2estap>Vormen(bijhetgeluidssignaal
knipperthetlichtjebijhetstokbroodsym-
booltje
).
3estap>Bakken.Debakcyclusvolgtop
hetvormenvandestokbroden(raadpleeg
hetmeegeleverdereceptenboekjevoorhulp
bijhetvormenvandestokbroden).
2. Zoet stokbrood. Voorzoetebroodjeszoals
koffiekoeken,melkbroodjes,briochesenz.
Ditprogrammaverlooptopdezelfdemanier
alsstokbroodprogramma1.
3. Stokbrood bakken. Programma3baktde
stokbrodenopbasisvaneenvoorafbereid
deeg.Blijfindebuurtvandemachinetij-
denshetgebruikvanprogramma3.Omde
cyclusvroegtijdigteonderbreken,kuntu
hetprogrammahandmatigstopzettenmet
eenlangedrukopdetoets
.Voordit
programmaiseenmatigebruiningonmo-
gelijk.Voorzoetebroodjesisimmerseen
lichtebruiningaanbevolen,envoorhartig
broodeendonkerebruining.
4. Basisbrood.MethetprogrammaBasisbrood
kunnendemeestebroodreceptenmetbe-
hulpvantarwemeelgemaaktworden.
5. Frans brood. HetprogrammaFransbrood
komtovereenmeteenreceptvoortraditio-
neel,enigszinsluchtigFransbrood.
6. Volkorenbrood. HetprogrammaVolkoren-
287
c) voor het afbakken in geval van een
langdurigestroomonderbrekingtijdenseen
broodcyclus.
De broodbakmachine dient tijdens het
gebruik van programma 11 onder toe-
zicht te blijven.
Omdecyclusvoorheteindeteonderbreken,
schakelt u het programma handmatig uit
doordetoetslang
ingedrukttehouden.
12. Gerezen deeg. Het programma Gerezen
deegbaktniet.Ditkomtovereenmeteen
kneed-enrijsprogrammavoorallesoorten
gerezendeeg.Bijv.:pizzadeeg.
13. Cake.Voorhetvervaardigenvantaarten
engebakmetbakpoeder.Alleen1000gis
beschikbaarvoorhetprogramma.
14. Jam.HetprogrammaJamkooktautoma-
tischjamindeuitneembarebinnenpan.
15. Vers deeg. Het programma 15 kneedt
alleen maar. Het is bestemd voor niet
gerezendeeg.Bijv.:pasta.
Selectie van het gewicht
Het gewicht van het brood wordt automa-
tischingesteldop1000g.Hetgewichtwordt
slechtster indicatiegegeven.Ziededetails
vandereceptenvoormeerinformatie.Bijde
programma’s3,9,11,12,13,14,15isergeen
instellingvanhetgewicht.Voorprogramma’s1
en2kuntutweegewichtenkiezen:
-400gvooréénlading(4stokbroden)-het
lampjenaasthetgewicht500gbrandt;
-800gvoortweeladingen(8stokbroden)-het
lampjenaasthetgewicht1.000gbrandt.
Drukopdetoets
omhetgekozengewicht
van500g,750gof1000gintestellen.De
aanduidingtegenoverdegewensteinstelling
gaatbranden.
Selectie van de korstkleur
Dekleurvandekorstwordtautomatischin-
gesteldopGEMIDDELD.Bijdeprogramma’s12,
14,15,isergeeninstellingvandekleur.Er
zijndriekeuzesmogelijk:licht/gemiddeld/
donker.Voorhetwijzigenvandeautomatische
instellingdrukt uopdetoets
totdatde
aanduidingtegenoverdegewensteinstelling
gaatbranden.
Inschakeling / Uitschakeling
Drukopdetoets om hetapparaat inte
schakelen.Hetaftellenbegint.Voorhetuit-
schakelenvanhetprogrammaofhetannuleren
vandeprogrammeringvandetimerdruktu3
secondenopdetoets
.
DE CYCLI
Een tabel op pagina 382-386 geeft de ver-
schillende cycli aan de hand van het geko-
zen programma aan.
Kneden
Om het deeg structuur te geven en het zo
beter te laten rijzen.
Tijdensdezecyclusenvoordeprogramma’s1,2,4,
5,6,7,8,10,12,13,kuntuingrediëntentoevoe-
gen:drogevruchten,olijven,enz…Eengeluids-
signaalgeeftaanopwelkmomentuditkuntdoen.
Raadpleegdeoverzichtstabelvandebereidings-tij-
den(pagina382-386)endekolom“extra”.Deze
kolomgeeftdetijdaandieophetdisplayvanuw
apparaatzalverschijnenterwijlhetgeluidssignaal
tehorenis.Ompreciestewetennahoeveeltijd
hetgeluidssignaaltehorenis,trektudetijduit
dekolom“extra”afvandetotalebaktijd.Bijv.:
“extra”=2:51en“totaletijd”=3:13,deingrediën-
tenkunnenna22min.toegevoegdworden.
Rust
Hiermee kan het deeg tot rust komen, zodat
de kwaliteit van het kneden verbeterd wordt.
Rijzen
De tijd waarin het gist actief is om het brood
te laten rijzen en zijn aroma te ontwikkelen.
Bakken
Hierbij verandert het deeg in brood en krijgt
dit een goudbruin, knapperig korstje.
Warm houden
Hiermee kan het brood na het bakken warm
gehouden worden. Het wordt van harte aan-
bevolen om het brood meteen na het bak-
ken uit de uitneembare binnenpan te halen.
Voordeprogramma’s1,2,4,5,6,7,8,9,10,
13,ukuntdebereidinginhetapparaatlaten.
288
Nahetbakkenwordthetbroodautomatisch
gedurendeeenuurwarmgehouden.Tijdens
hetwarmhoudengedurendeeenuurblijfthet
displayop0:00staanende2punten
vande
timerknipperen.Aanheteindevandecyclus
schakelthetapparaatautomatischuitnadi-
versepieptonen.
PROGRAMMA MET TIMER
U kunt het apparaat zodanig programme-
ren dat uw bereiding klaar is op een door
u gekozen tijdstip, tot maximaal 15 uur van
tevoren. Het programma met timer mag niet
gebruikt worden voor de programma’s 3, 8,
11, 12, 13, 14, 15.
Dezestapgeschiedtnahetselecterenvanhet
programma,debakkleurenhetgewicht.De
programmatijd wordtweergegeven. Bereken
hettijdsverschiltussenhetmomentwaarop
uhetprogrammastartenhetuurwaaropu
wiltdatdebereidingklaaris.Hetapparaattelt
hierautomatischdetijdsduurvandecyclivan
hetprogrammabijop.Metbehulpvandetoet-
sen
en ,geeftudegevondentijdweer
(
naarbovenen naarbeneden).Doorkort
tedrukken,verspringtdetijdinschijvenvan
10min.+kortepieptoon.Doorlangtedrukken
verspringt
de
tijd
continu
in
schijven
van
10
min.
Bijv.:
Het
is20:00
uur
‘s
avonds
en
u
wilt
dat
uw
brood
de
volgende
morgen
om
07:00
uurklaaris.
Programmeer
11.00
u
met
behulp
van
de
toetsen
en
.
Drukop
de
toets
.
E
r
klinkt
een
geluidssignaal.
De
2
punten
van
de
timer
knipperen.
Het
aftellen
begint.
Het
controlelampje
gaatbranden.
Indien
u
een
fout
gemaakt
heeft
of
de
instel
-
lingvandetijdwiltwijzigen,houdtudetoets
ingedrukt
totdat
u
het
geluidssignaal
hoort.
De
automatisch
ingestelde
tijd
wordt
weergegeven.
Herhaaldehandeling.
Sommige
ingrediënten
zijn
bederfelijk.
Gebruik
het
programma
met
timer
niet
voor
recepten
met:
verse
melk,
eieren,
yoghurt,
kaas,
vers
fruit.
Praktische adviezen
Bij een stroomonderbreking:indientijdens
decyclushetprogrammawordtonderbroken
dooreenstroomonderbrekingofeenverkeerde
handeling,wordtdeprogrammeringgedurende
7min.doorhetapparaatbewaard.
Decyclusgaatdanweerverderwaarhijges-
toptwas.Nadezetijdisdeprogrammering
verdwenen.
Indien u twee programma’s na elkaar in-
schakelt,wachtdan1uurvoordatumetde
tweedebereidingstart.
Om uw brood uit de bakvorm te halen:het
kangebeurendattijdenshetuitdebakvorm
halendeknederinhetbrood bekneldblijft
zitten. Gebruik in dat geval het accessoire
“haak”alsvolgt:
>wanneerhetbroodeenmaaluitdebakvorm
is,legtuhetnogwarmebroodopeenzijde
enhoudtuhetvastmetéénhandmetoven-
handschoen,
>steekdehaakindeasvandekneder-M,
>trekvoorzichtigomdeknederteverwijderen
-M,
>zethet broodrechtopenlaathetopeen
roosterafkoelen.
M
289
DE INGREDIËNTEN
Vet en olie :doorvettoetevoegen,wordthet
broodzachterensmakelijker.Hetbroodkanzo
verderbeterenlangerbewaardworden.Teveel
vetvertraagt hetrijzen.Indien uboterge-
bruikt,snijddezedaninkleinestukjes,zodat
hijgelijkmatigmethetdeegvermengdwordt,
oflaatdezezachtworden.Geenwarmeboter
toevoegen.Voorkom dathet vetin contact
komtmetdegist,wanthetvetzoudegist
kunnenverhinderenvochtoptenemen.
Eieren :eierenverrijkenhetdeeg,gevenhet
brood een mooiere kleur en bevorderen de
goedeontwikkelingvanhetkruim.Derecep-
tenzijnbestemdvooreengemiddeldgrootei
van50g,alsdeeierengroterzijn,voegdan
eenbeetjemeeltoe;alsdeeierenkleinerzijn,
moetuwatmindermeelgebruiken.
Melk :ukuntversemelk(koud,tenzijafge-
radeninhetrecept)ofmelkpoedergebruiken.
Melk heeft een schuimend effect waarmee
gelijkmatigere holtes verkregen worden en
waardoorhetkruimermooieruitkomttezien.
Water :waterzorgtdatdegistvochtopneemt
enactiefwordt.Hetzorgtookdathetzetmeel
vanhetmeelvochtopneemtendaterkruim
gevormdwordt.Ukuntwatergedeeltelijkof
helemaalvervangendoormelkofeenandere
vloeistof.Temperatuur: zie paragraaf 1 (pa-
gina 284) in het deel over het gebruik.
Meel : hetgewichtvanhetmeelkanaanzien-
lijkvariërenaandehandvanhetgebruikte
typemeel. Afhankelijkvande kwaliteitvan
het meelkunnenook de bakresultaten van
hetbroodvariëren.Bewaarhetmeelineen
hermetischgeslotenblik,wantmeelreageert
opveranderingenindeweersomstandigheden
enabsorbeertzovochtofverliestditjuist.Ge-
bruikbijvoorkeurzogenaamd“krachtig”meel,
meelvan“bakkwaliteit”of“bakkersmeel”in
plaatsvangewoonmeel.Detoevoegingvan
haver,zemelen,tarwekiem,roggeofhelegra-
nenaanhetbrooddeegleverteenzwaarderen
mindergerezenbroodop.
Het gebruik van een meelsoort T55 wordt
aanbevolen, tenzij in het recept anders ver-
meld staat. Indien u een kant-en-klare mix
voor brood, brioche of melkbrood gebruikt,
maak dan niet meer dan in totaal 750 g
deeg.
Raadpleeg de aanbevelingen van de fabri-
kant voor het gebruik van deze bereidingen.
Hetzevenvanhetmeelheeftookinvloedop
het resultaat:hoe bruiner hetmeel is(dat
wilzeggen,hoemeergraanvliesjesaanwezig
zijn),hoeminderhetdeegzalrijzenenhoe
compacterhetbroodzalzijn.
Suiker : neem bijvoorkeur witte ofbruine
suikerofhoning.Gebruikgeensuikerklontjes.
Suikervoedtdegist,geefthetbroodeenlek-
keresmaakengeefthetkorstjeeenmooiere
goudbruinekleur.
Zout :zoutgeeftvoedingsmiddelensmaaken
zorgtdatdegistzijnwerkkandoen.Hetmag
nietincontactkomenmetdegist.Hetzout
maakthetdeegstevig,compactenzorgtdat
hetniettesnelrijst.Hetgeeftookeenbetere
structuuraanhetdeeg.
Gist : Bakkersgistbestaatinmeerderevormen:
versinkleineblokjes,actiefdroogomaante
lengenmetwater,engedroogdeinstantgist.
Gist is verkrijgbaar in supermarkten (afde-
lingversofbakkerij),maarukuntookverse
gistkopenbijuwbakker.Allesoortengistin
allevormenwordenrechtstreekstoegevoegd,
samenmetdeandereingrediënten.Denker
welaan deverse gistgoed teversnipperen
met uw vingers om het beter te verdelen.
Alleenactief gedroogdegist(in kleinebol-
letjes)moetvóórgebruikaangelengdworden
meteenbeetjelauwwater.Kieseentempe-
ratuurdiedichtbij35°Cligt,daaronderis
hetminderefficiënt,daarbovenwerktdegist
nietmeer.Gebruikdevoorgeschrevendosisen
290
hieronder).
De toe te voegen ingrediënten (droge vruch-
ten, olijven, enz…) : ukuntuw recepten
aanpassenmetalleextraingrediëntendieu
maarwiltgebruiken,maarzorg:
>datugoednaarhetgeluidssignaalluistert
voor het toevoegen vandeingrediënten,
metnamedemeestkwetsbare,
>datdehardstegranen(zoalslijn-ensesam-
zaad)vanafhetbeginvanhetknedenkun-
nen worden toegevoegdomhet apparaat
gemakkelijkertekunnengebruiken(bijvoor-
beeldbijprogrammeringvandetimer),
>datustukjeschocolade invriestzodatze
beterstandhoudentijdenshetkneden,
>datuheelvochtigeofvetteingrediënten
(zoalsolijven)goedlaatuitlekken,zedroog
deptmetkeukenpapierenbestrooitmeteen
beetjebloemvoor eenbetere opnameen
homogeniteit,
>datunieteentegrotehoeveelheidextra
ingrediënten,zoalskaas,versfruitenverse
groenten,toevoegtomdatdezedeontwik-
kelingvanhet deegkunnenbeïnvloeden.
Respecteerde hoeveelhedenaangeduidin
derecepten.
>datugeeningrediëntenbuitendeuitneem-
barebinnenpanlaatvallen.
denkeraandehoeveelheidgistaantepassen
aandegebruiktesoort(ziedeverhoudingstabel
Hoeveelheid/gewicht/volume verhoudingen
tussen droge gist, verse gist en vloeibare gist:
Droge gist (in tl.)
1 1,5 2 2,5 3 3,5 4 4,5 5
Verse gist (in g)
9 13 18 22 25 31 36 40 45
REINIGING EN ONDERHOUD
•Haal destekker vanhet apparaatuithet
stop-contact.
•Reinig het apparaat en de binnenzijde
vandebakmeteenvochtigespons.Goed
afdrogen.-L.
•Was de kom en de kneder af met warm
zeepwater.Indiendeknederindeuitneem-
barebinnenpanblijft,laatdezedan5tot10
min.weken.
•Desnoods,washetdekselmeteensponsen
warmwater.
•Geen onderdelen
in de vaatwasser
wassen.
•Gebruikgeenhuishoudproduct,
geenschuursponsjeengeenalcohol.Gebruik
eenzachte,vochtigedoek.
•Dompel het apparaat of het deksel niet
onderwater.
291
STOKBRODEN BEREIDEN EN BAKKEN
Hiervoor hebt u alle accessoires nodig die hiervoor zijn bestemd: 1 bakhouder voor stok-
broden (8), 2 bakplaten met antikleeflaag voor stokbroden (8), 1 kerver (9) en 1 bors-
teltje (9).
1. Kneden en rijzen van het deeg
•Steekdestekkervandebroodmachineinhet
stopcontact.
•Nahetgeluidssignaalverschijntprogramma
1automatisch-H.
•Kieshetbruiningsniveau.
•Aanbevolenwordtnietslechts2stokbroden
tebakken,omdatzeanderstedonkergebak-
kenzullenzijn.
•Alsu8stokbroden(2ladingenvan4sto-
kbroden) wilt bakken: het is raadzaam 8
stokbrodentevormenwaarvanuer4inde
koelkastbewaartvoordetweedebakbeurt.
•Druk opde toets
. Hetwerkingslichtje
brandtende2puntenvandetimerknip-
peren.Dekneedcyclusvanhetdeegbegint,
gevolgddoorhetrijzenvanhetdeeg-I.
Opmerkingen:
-Tijdenshetknedenishetnormaaldatbe-
paaldeplekkennietgoedwordenvermengd.
-Wanneer de bereiding klaar is, gaat de
broodmachine over in waakstand. Ver-
schillendegeluidssignalenlatenwetendat
hetkneden enhet rijzenvanhetdeegis
afgelopen.Hetwerkingslichtjeknippert.
Gebruik het deeg binnen een uur volgend
op de geluidssignalen. Daarna wordt de
machine gereset en gaat het stokbrood-
programma verloren. In dit geval raden we
u aan om programma 3 te gebruiken voor
enkel het bakken van stokbroden.
2. Stokbroden maken en bakken
Raadpleeg het meegeleverde receptenboek
voor hulp bij de uitvoering van de stappen.
We tonen u hoe de bakker het doet. Na
enkele pogingen zult u echter uw eigen
manier ontdekken. Het resultaat is hoe dan
ook gegarandeerd!
•Neemdekuipuitdemachine-B.
•Bestrooiuwaanrechtmeteenbeetjebloem.
•Neemhetdeeguitdekuipenleghetophet
aanrecht.
•Vormeenbolmethetdeegenverdeelhet
meteenmesin4gelijkedelen.
•Uhebtnu4stukkenmeteengelijkgewicht
dieunutotstokbrodenmoetvormen.
Voor luchtigere stokbroden laat u de
stukken deeg eerst 10 minuten rusten.
De lengte van het stokbrood moet overeen-
komen met de afmeting van de bakplaat
(ongeveer 15 cm).
U kunt het brood ook een bijzondere smaak
geven. Bevochtig de stukken deeg en rol ze
door bijvoorbeeld sesam- of maanzaad.
•Legdegevormdestokbrodenvervolgensop
debakplatenmetanti-aanbaklaag.
292
De naad van de stokbroden zit onderaan.
•Vooreenoptimaalresultaatsnijdtudebo-
venkantvandestokbrodendiagonaalinmet
eengekarteldmesofdemeegeleverdeker-
veromeenopeningvan1cmteverkrijgen.
U kunt de presentatie van uw stokbroden
variëren en met een schaar inkepingen over
de hele lengte van het stokbrood maken.
•Bevochtigdebovenkantvandestokbroden
rijkelijkmetbehulpvanhetmeegeleverde
borsteltje,maarvermijdplassenwateropde
bakplaten.
•Leguw2bakplatenmetdestokbrodenopde
meegeleverdehoudervoorstokbroden.
•Plaats dehouderin uw broodmachinein
plaatsvandekuip.
•Drukopnieuwopdetoets
omhetpro-
grammatehervattenendestokbrodente
bakken.
•Op het einde van de bakcyclus hebt u 2
mogelijkheden:
bij een lading van 4 stokbroden
-Trekdestekkervandebroodmachineuit
hetstopcontact.Verwijderdehoudervoor
stokbroden. Gebruik altijd ovenwanten,
wantdehouderisheelheet.
-Neemdestokbrodenvandebakplatenen
laatzeafkoelenopeenrooster.
bij een lading van 8 stokbroden (2x4)
-Verwijderdehoudervoorstokbroden.Ge-
bruikaltijdovenwanten,wantdehouderis
heelheet.
-Neemdestokbrodenvandebakplatenen
laatzeafkoelenopeenrooster.
-Neemde4anderestokbrodenuitdekoel-
kast (die u vooraf hebt ingesneden en
bevochtigd).
-Legzeopdebakplaten(zonderutever-
branden).
-Plaatsdehouderweerindemachineen
drukopnieuwop
.
-Nahetbakkenkuntudestekkeruithet
stopcontacttrekken.
-Neemdestokbrodenvandebakplatenen
laatzeafkoelenopeenrooster.
293
PROG. 1 - STOKBROOD
Voor 4 of 8 stokbroden van ongeveer 100 g
400 g 800 g
1.Water 150ml 300ml
2.Zout ¾tl 1
½
tl
3.MeelT55 245g 490g
4.Gist 1tl 2tl
PROG. 2 - ZOET STOKBROOD
Voor 4 of 8 stokbroden van ongeveer 100 g
400 g 800 g
1.Koudemelk 140ml 280ml
2.Zout ¾tl 1
½
tl
3.Suiker 2el 4el
4.MeelT55 210g 420g
5.Gist 1tl 2tl
Toevoegen, na geluidssignaal
6.Boter 25g 50g
*
1
middelgrootei
=50g
DE RECEPTEN
Houd voor ieder van deze recepten de aangegeven volgorde van de ingrediënten in acht.
Afhankelijk van het gekozen recept en het bijbehorende programma kunt u de overzichts-
tabel van de bereidingstijden (pagina 382-386) bekijken en nagaan hoe de verschillende
cycli verlopen.
tl=theelepel-el=eetlepel
PROG. 4 - BASISBROOD
500 g 750 g 1000 g
1.Water 190ml 250ml 330ml
2.Olie 1el 1
1/2
el 2el
3.Zout 1tl 1tl 1
1/2
tl
4.Suiker 2tl 3tl 1el
5.Melkpoeder 1el 1
1/2
el 2el
6.MeelT55 345g 455g 605g
7.Gist 1tl 1tl 1
1/2
tl
PROG. 5 - FRANS BROOD
500 g 750 g 1000 g
1.Water 200ml 275ml 365ml
2.Zout 1tl 1
1/2
tl 2tl
3.MeelT55 350g 465g 620g
4.Gist 1tl 1tl 1
1/2
tl
PROG. 6 - VOLKORENBROOD
500 g 750 g 1000 g
1.Water 205ml 270ml 355ml
2.Olie 1
1/2
el 2el 3el
3.Zout 1tl 1
1/2
tl 2tl
4.Suiker 1
1/2
tl 2tl 3tl
5.MeelT55 130g 180g 240g
6.Volkorenmeel
T150 200g 270g 360g
7.Gist 1tl 1tl 1
1/2
tl
PROG. 7 - ZOET BROOD
BRIOCHE 500 g 750 g 1000 g
1.Eieren
geklopt*
2 2 3
2.Boter,gesmolten 115g 145g 195g
3.Zout 1tl 1tl 1
1/2
tl
4.Suiker 2
1/2
el 3el 4el
5.Melk 55ml 60ml 80ml
6.MeelT55 280g 365g 485g
7.Gist 1
1/2
tl 2tl 3tl
Naar keuze : 1thoranjebloesemwater.
PROG. 8 - SNEL BASISBROOD
500 g 750 g 1000 g
1.Water(
lauw,
35°C) 210ml 285ml 360ml
2.Olie 3tl 1el 1
1/2
el
3.Zout
1/2
tl 1
tl 1
1/2
tl
4.Suiker 2tl 3tl 1el
5.Melkpoeder 1
1/2
el 2el 2
1/2
el
6.MeelT55 325g 445g 565g
7.Gist 1
1/2
tl 2
1/2
tl 3tl
PROG. 9 - BROOD ZONDER GLUTEN
1000 g
Gebruikalleenkant-en-klaremix.
Maaknietmeerdan1000gdeeg.
294
*
1
middelgrootei
=50g
PROG. 15 - VERS DEEG
500 g 750 g 1000 g
1.Water 45ml 50ml 70ml
2.Eieren
geklopt*
3 4 5
1/2
3.Zout 1snufje
1/2
th 1
th
5.MeelT55 375g 500g 670g
PROG. 13 - CAKE
CITROENCAKE 1000 g
1.Eieren
geklopt*
4
2.Suiker 260g
3.Zout 1snufje
4.Boter,gesmoltenenafkoelen 90g
5.Citroenschil van1
1/2
citroen
6.Citroensap van1
1/2
citroen
7.MeelT55 430g
8.Gist 3
1/2
tl
Klop de eieren met suiker en zout voor 5 minuten. Doe
dit in de uitneembare binnenpan. Voeg de afgekoelde
gesmolten boter toe. Voeg het citroensap en de citroen-
rasp toe. Meng het meel en het bakpoeder en voeg dit
aan het mengsel toe. Zorg ervoor dat het meel op een
hoopje en precies in het midden van het mengsel wordt
gelegd.
PROG. 14 - JAM
VRUCHTENMOES EN JAM
Snijd of hak uw fruit naar smaak voordat u ze in de brood-
bakmachine doet.
1.
Aardbeien-, perziken-, rabarber-
of abrikozen
580g
2.Suiker 360g
3.Citroensap van1citroen
4.Pectine 30g
1.
Sinaasappel of grapefruit
500g
2.Suiker 400g
3.Pectine 50g
PROG. 12 - GEREZEN DEEG
PIZZADEEG 500 g 750 g 1000 g
1.Water 160ml 240ml 320ml
2.Olijfolie 1el 1
1/2
el 2el
3.Zout
1/2
tl 1
tl 1
1/2
tl
5.MeelT55 320g 480g 640g
7.Gist
1/2
tl 1
tl 1
1/2
tl
PROG. 10 - ZOUTLOOS BROOD
500 g 750 g 1000 g
1.Water 200ml 270ml 365ml
2.MeelT55 350g 480g 620g
3.
Drogebakkersgist
1/2
tl 1tl 1tl
Toevoegen, na geluidssignaal
4.
Sesamzaad
50g 75g 100g
295
HANDLEIDING VOOR BETERE BAKRESULTATEN
1. Voor broden
Is het resultaat niet volgens
wens? Met deze tabel kunt u
zien wat er aan de hand is.
MOGELIJKE OORZAAK OPLOSSINGEN
Dedeegstukkenzijnniet
gelijkgesneden.
Devormvandeaanvankelijke
rechthoekisonregelmatigof
heeftgeengelijkedikte.
Platindiennodigafmet
eendeegroller.
Hetdeegismoeilijkinvorm
tebrengen.
Erzitnietgenoegwaterinhet
deeg.
Uwbereidingismislukt.
Uzultopnieuwmoetenbeginnen.
Hetdeegwerdteveelgekneed. Maakweereenbol,laat10minrusten
enbegindanopnieuw.
Vormdestokbrodenin2stappen,
met5minrusttussendoor.
Hetdeegkleeft.Hetis
moeilijkomstokbroden
tevormen.
Ugebruikteteveelwaterin
debereiding.
Bestrooidehandenlichtjesmet
bloem,maarniethetdeegofhet
aanrecht,engaverdermethet
vormenvandestokbroden.
Hetwaterwasteheettoen
uhetbijdebereidingdeed.
2. Voor stokbroden
Is het resultaat niet
volgens wens? Met deze
tabel kunt u zien wat er
aan de hand is.
Te hoog
gerezen
brood
Ingezakt brood
na te hoog
gerezen te zijn
Onvoldoende
gerezen
brood
Te lichte
korst
Bruine zijden maar
het brood is niet
voldoende gaar
Meel aan
de zijkanten
en bovenop
Tijdenshetbakkenis
detoets
ingedrukt.
Nietgenoegmeel.
Teveelmeel.
Nietgenoeggist.
Teveelgist.
Nietgenoegwater.
Teveelwater.
Nietgenoegsuiker.
Meelvanslechtekwaliteit.
Deverhoudingvande
ingrediëntenisnietgoed
(tegrotehoeveelheid).
Hetwateristewarm.
Hetwateristekoud.
Onjuistprogramma.
296
Is het resultaat niet volgens
wens? Met deze tabel kunt u
zien wat er aan de hand is.
MOGELIJKE OORZAAK OPLOSSINGEN
Hetdeegscheurtofwordt
korreligbovenaan.
Hetdeegwerdteveelgekneed. Maakweereenbol,laat10min
rustenenbegindanopnieuw.
Vormdestokbrodenin2stappen,
met5minrusttussendoor.
Deinsnijdingeninhet
stokbroodzijnnietduidelijk.
Hetdeegkleeft:Ugebruiktete
veelwaterindebereiding.
Beginweermethetvormenvande
stokbroden.Bestrooidaarbijlichtjes
dehandenmetbloem,envermijd
daarbijhetdeegofhetaanrecht.
Hetmesisnietscherpgenoeg. Gebruikhetmeegeleverdemesof
anderseenlichtgekarteld,maarheel
scherpmes.
Uwinsnijdingenzijnte
voorzichtig.
Snijmeteenkrachtigebeweging,
zonderteaarzelen.
Deinsnijdingengaanweer
dichtofopenenzichniet
tijdenshetbakken.
Hetdeegkleefdeteveel:
Ugebruikteteveelwaterin
debereiding.
Uwbereidingismislukt.
Uzultopnieuwmoetenbeginnen.
Hetoppervlakvanhetdeegwas
nietstrakgenoegtijdenshet
vormen.
Beginopnieuwentreknumeeraan
hetdeegwanneeruhetrondde
duimrolt.
Hetdeegscheurtaande
zijkantentijdenshetbakken.
Deinsnijdinginhetdeegisniet
diepgenoeg.
Ganaarpagina292voordeideale
vormvandeinsnijdingen.
Degebakkenstokbroden
klevenaandehouder.
Uhebthetdeegteveel
bevochtigd.
Verwijderhetovertolligewaterdat
umethetborsteltjeaanbracht.
Deplatenvandehoudervoor
stokbrodenkleventeveel.
Vetdeplatenvandehouderinmet
eenbeetjeolievooruerhetdeeg
oplegt.
Destokbrodenzijnnietmooi
goudbruin.
Ubentvergetenhetdeegeerst
tebestrijkenvooruhetinde
ovenschoof.
Denkhieraanwanneerunogeens
bakt.
Ustrooidetijdenshetvormente
veelbloemopdestokbroden.
Bestrijkgoedmetwatermethet
penseelvooruzeindeovenschuift.
Dekamertemperatuurishoog
(>30°C).
Gebruikkouderwater(tussen10en
15°C)en/ofietsmindergist.
Destokbrodenzijnniet
genoeggerezen.
Ubentdegistvergetenin
debereiding.
Uwbereidingismislukt.
Uzultopnieuwmoetenbeginnen.
Misschienwasuwgistniet
meergoed.
Erzatnietgenoegwaterin
uwbereiding.
Destokbrodenzijntijdens
hetvormenteveelgeplet
enaangedrukt.
297
GARANTIE
•Dit apparaat is uitsluitend bestemd voor
huishoudelijkgebruik.Bijeenverkeerdge-
bruikofniet-nalevingvandegebruiksaanwi-
jzingkanhetmerknietaansprakelijkworden
gehoudenenwordtdegarantieongeldig.
•Leesdegebruiksaanwijzingzorgvuldigvoor-
datuhetapparaatingebruikneemt:Indien
het apparaat niet overeenkomstig de ge-
bruiksaanwijzingwordtgebruikt,vervaltde
aansprakelijkheidvandefabrikant.
MILIEU
•Inovereenstemmingmetdewetgevingmoet
elkonbruikbaarapparaatdefinitiefonbruik-
baarwordengemaakt:trekdestekkeruithet
stopcontactensnijhetsnoerafvooruhet
apparaatweggooit.
TECHNISCHE STORINGSGIDS
PROBLEMEN OPLOSSINGEN
Deknederblijftinhet
bakblikbekneldzitten.
•Latenwekenvooruhemgaatverwijderen.
Naeendrukop
gebeurterniets.
•E01verschijntknipperendophetdisplay,gevolgddooreengeluidssignaal:
hetapparaatistewarm.Wacht1uurtussen2cycli.
•E00verschijntknipperendophetdisplay,gevolgddooreengeluidssignaal:
hetapparaatistekoud.Wachttotdezeopkamertemperatuuris.
•HHHofEEEverschijntknipperendophetdisplay,gevolgddooreen
geluidssignaal:storing.Hetapparaatmoetwordennagekekendoorde
technischedienst.
•Uheeftdetimergeprogrammeerd.
Naop gedruktte
hebbendraaitdemotor
maarerwordt
nietgekneed.
•Deuitneembarebinnenpanzitnietgoedopzijnplaats.
•Deknederisafwezigofzitnietgoedopzijnplaats.
Ingevalvanbovenstaandesituatiesstoptuhetapparaathandmatigdoor
langopde knoptedrukken.Beginmethetreceptvanvoorafaan.
Naeenprogrammering
metdetimerishetbrood
nietvoldoendegerezen
oferisnietsgebeurd.
•Ubentvergetennadeprogrammeringop
tedrukken.
•Degistisincontactgekomenmethetzouten/ofhetwater.
•Knederafwezig.
Brandgeur. •Eendeelvandeingrediëntenisnaastdeuitneembarebinnenpan
gevallen:laathetapparaatafkoelenenmaakdebinnenzijdevande
apparaatschoonmeteenvochtigesponsenzonderreinigingsproduct.
•Debereidingisovergelopen:tegrotehoeveelheidingrediënten,met
namevloeistof.Neemdejuisteverhoudingenvanhetreceptinacht.
298
PRAKTISKE RÅD
Forberedelse
1Læs brugsanvisningen omhyggeligt igen-
nem:Manlaverikkebrødmeddetteapparat
ligesomihånden!
2Afmål væskerne med det medfølgende må-
lebæger. Brug den medfølgende dobbelte
måleske til at afmåle en teskefuld i den
ene side og en spiseskefuld i den anden
side. Ukorrektemålingervilgivesigudtryki
etdårligtresultat.
3Detervigtigtatvejemeletpræcist.Derfor
skal meletvejespå en køkkenvægt. Brug
aktivtørgær ipose. Brugikkebagepulver
medmindreandet eranførtiopskrifterne.
Nårenposegæreråbnet,skaldenbruges
indenfor48timer.
4Brugingredienserneførderesudløbsdatoog
opbevardemetkøligtogtørtsted.
5Foratundgåatforstyrretilberedningernes
hævning,anbefalerviatkommealleingre-
diensernenediformenligefrastartenog
undgåatåbnelågetunderbrug(medmindre
andeteranført).Overholdingrediensernes
rækkefølgeogmængderneanførtiopskrif-
terne.Komførstdeflydendeogderefterde
fasteingredienseri.Gæren må ikke komme
i kontakt med salt.
Generel rækkefølge der skal overholdes:
>Flydendeingredienser:
(smør,olie,æg,vand,mælk)
>Salt
>Sukker
>Mel,førstehalvdel
>Pulvermælk
>Specifikkefasteingredienser
>Mel,andenhalvdel
>Gær
Brug
•Vær opmærksom på temperatur og fugti-
ghed, da disse kan påvirke brødets tilbere-
dning. Hvisdetermegetvarmt,anbefalesdet
atbrugemerekøligevæskerendsædvanlig.
Hvisdetermegetkoldt,erdetpåsammemåde
nødvendigtatvarmevandetellermælkenop,
sådeterlunkent(overskridaldrig35°C).
•Det kan til tider være en god idé at
kontrollere dejens tilstand midt i æltnin-
gen: Denskalsamlesigienhomogenkugle,
derletslippersiderne.
-Hvisder stadigskal kommesmel i,skal
manogsåtilsættelidtvand.
-Hvisikke,kanmaneventuelttilsættelidtmel.
Manskalkorrigeremegetforsigtigt(højst1
spsk.adgangen)ogventetilmanserforbe-
dringen,førmantilsætternogetigen.
•Enudbredtfejlerattro,athvismantil-
sætter mere gær, vil brødet hæve mere.
Formegetgærsvækkerstrukturenafendej,
derhævermeget,ogdenvilfaldesammen
underbagningen.Mankanvurderedejens
tilstandligeførbagningenvedatslålidtpå
denmedfingerspidserne:Dejenskalgivelidt
modstandogfingrenesaftrykskalforsvinde
lidtefterlidt.
Beskrivelse
1-Lågmedvindue
2-Kontrolpanel
a -Display
b-Tænd/Sluk-knap
c - Valgafvægt
d-Tastertilindstillingaftidsindstilletstart
ogtilpasningaftidenforprogram11
e- Valgafbruning
f -Valgafprogram
g- Funktionsindikator
3-Brødform
4-Ælter
5-Målebæger
6-Teskefuld/spiseskefuld
7-Krogtilbehørtilat
tageælterneud
8-Baguette-bagestativ
+2non-stickbaguette-bageforme
9-Paletkniv+pensel
DA
299
Før apparatet anvendes første gang
•Fjern al emballage,klistermærkerog løse
deleindeniogudenpåapparatet.-A.
•Rengøralletilbehørsdele,samtselveappara-
tetmedenfugtigklud.
Advarsel: Paletkniven er meget skarp.
Håndter den med forsigtighed.
HURTIG START
•Rulledningenheltudogsætstikketien
kontaktmedjordforbindelse.
•Førstegangapparatettagesibrug,kander
kommeensvaglugt.
•Tagbrødformenudvedatløftehåndtagetop
ogtrækkemoduretforatgøreformenfriaf
klipsene.Sætderefterælternei.-B-C.
•Komingrediensernenediformenidenanbe-
falederækkefølge.Paspåatvejeingredien-
sernenøjagtigt.-D-E.
•Sætbrødformeniapparatet. Vedatholde
ibrødformenshåndtagsænkesformenned
ibagemaskinen,hvordenkoblespådrevet
(formenvinklesensmule,nårdensættesi).
Drejformenensmulemeduretforatklipse
denpåplads.-F-G.
•Luk låget. Sæt bagemaskinens stik i og
tænd.Duvilhøreenbiplyd,ogprogram1
visessomstandard,f.eks.800g,middel-bru-
ning.Hvisduvilstarteprogram4,skaldu
trykkepåknappen
tregange.-H.
•Trykpåtasten .Timerens2punkterblin-
ker.Kontrollampenforbrugtænder.-I-J.
•Tagbagemaskinensstikudislutningenaf
bagecyklussen.Tagbrødformenud.Brugaltid
isolerendegrydelapper,daformenshåndtag
ogindersidenaflågetermegetvarme.Tag
detvarmebrødudafformenogstildetpåen
ristientimeforatladedetafkøle.-K.
NO OK
For at lære din bagemaskine at kende foreslår vi, at du prøver denne opskrift med
STANDARDBRØD til at bage dit første brød.
STANDARDBRØD (program4) INGREDIENSER-tsk.=teskefuld-spsk.=spiseskefuld
BRUNING=MIDDEL 1.VAND=330ml
2.OLIE=2spsk.
3.SALT=1
1
/
2
tsk.
4.SUKKER=1spsk.
5.PULVERMÆLK=2spsk.
6.MEL=605g
7.GÆR=1
1
/
2
tsk.
VÆGT=1000g
TID=3:09
300
6. Fuldkornsbrød. Manskalvælgeprogram-
met”Fuldkornsbrød”,nårmanbrugermel
tilfuldkornsbrød.
7. Sødt brød. Programmet ”Sødt brød” er
velegnet til opskrifter, der indeholder
merefedtstofogsukker. Hvisdubruger
færdigeblandingerklartilbrugtilbrioche
ellerboller,overskridikke750gdejialt.
Viforeslår,atduvælgerskorpeindstillingen
”LYS”tildinførstebrioche-opskrift.
8. Hurtigt brød. Programmet ”Hurtigt brød”
er specifikttil opskriften påhurtigt brød.
Tildetteprogramerindstillingerneforvægt
ogskorpefarveikketilgængelige.Vandetmå
maksimaltvære35°Ctildenneopskrift.
9. Brød uden gluten.Detervelegnettilper-
soner,derharsprueogikkekantålegluten,
somfindesiflerekornsorter(hvede,byg,
rug,havre,kamut,spelt,etc.).Sedespeci-
fikkeanbefalinger,dereranførtpåpakken.
Brødformenskalrengøresgrundigt,såder
ikkeerrisikoforblandingmedresterfra
andreslagsmel.Itilfældeafenstrengdiæt
udengluten,skalmanogsåsørgefor,at
denanvendtegærerudengluten.Konsis-
tensenafmeludenglutentilladerikkeen
optimalblanding.Manskalderforskubbe
dejennedfrakanternemedensmidigskra-
beriplasticunderæltningen.Brøduden
glutenharenmerefyldigkonsistensogen
mereblegfarveendnormaltbrød.
Kun vægtindstillingen 1000 g kan
anvendesveddetteprogram.
10. Brød uden salt.Brøderdenfødevare,der
bidragermesttildendagligeindtagelseaf
salt.Enreduktionafsaltforbrugetgørdet
muligtatreducererisikoenforhjertekarsy-
gdomme.
11. Kun bagning.”Kunbagning”programmet
tilladerkunatbagei10til70min,som
kanindstillesiintervallerpå10min.Det
kanvælgesaleneellerbruges:
a)Sammenmedprogrammet”Hævetdej”.
b)Tilat genopvarme ellergøre allerede
bagteogafkøledebrødsprøde.
c)Tilatafslutteenbagningitilfældeaf
BRUG AF BAGEMASKINEN
For hvert program vises der en standar-
dindstilling. Man skal derfor vælge de øns-
kede indstillinger manuelt.
Valg af et program
Valgafetprogramudløserenrækketrin,der
skerautomatiskefterhinanden.
MENU-tasten gørdetmuligtatvælge
etvistantalforskelligeprogrammer.
Tiden, der svarer til programmet
vises.Hvergangman trykkerpåtasten
,
skifternummeretidisplayetovertildetnæste
programfra1til15:
1. Baguette.Medprogrammet”Baguette”kan
dubagedineegnebaguetter.Detteprogram
udføresitrestadier.
1.Stadie>Æltningoghævningafdejen.
2.Stadie >Formning (nårbiplydenhøres
og lysindikatoren ved baguette-symbolet
blinker).
3.Stadie>Bagning.
Bagecyklussen udføres efter baguetterne
er formet(hvisdu har brugforhjælp til
atforme dinebaguetter, kandu sei den
medfølgendeopskriftsbog).
2. Sød baguette. Tilsødeboller:Wienerbrød,
sødmælksfranskbrød, briocher osv. Dette
programudførespåsammemådesompro-
gram1”Baguette”.
3. Bagning af baguetter. Medprogram3kan
dubagebaguetterafdej,dererforberedt
iforvejen.Brødmaskinen skalværeunder
opsynvedbrugafprogram3.Hvisduskal
afbrydecyklussen,før denerfærdig, kan
programmetstoppesmanueltvedatholde
knappen
nede.Derfindesingenindstil-
lingtilmiddelbruningfordetteprogram.
Detanbefalesatbrugeindstillingentillys
skorpetilsødebrødtyperogindstillingentil
mørkskorpetilsaltebrødtyper.
4. Standardbrød. Med programmet ”Stan-
dardbrød”kanmanlavedeflestebrødops-
kriftermedhvedemel.
5. Franskbrød. Programmet”Franskbrød”an-
vendestilfremstillingaftraditioneltfransk,
hvidtbrød,somerforholdvistluftigt.
301
længerestrømsvigtunderenbrødcyklus.
Bagemaskinen skal være under opsyn,
når program 11 bruges.
Man kanafbrydecyklussen,før dener
slutvedatstandseprogrammetmanuelt
medetlangttrykpåtasten
.
12. Hævet dej.Programmet”Hævetdej”bager
ikke.Detsvarertiletprogrammedæltning
oghævningafallegærdeje,f.eks.dejtil
pizza.
13. Kage.Gørdetmuligtatlavekonditorkager
ogformkagermedbagepulver.Kunvæg-
tindstillingen 1000g kananvendesved
detteprogram.
14. Marmelade. Programmet ”Marmelade”
kogerautomatiskmarmeladeniformen.
15. Frisk dej.Program15erkuntilæltning.
Det er beregnet til ikke hævede deje.
F.eks.nudler.
Valg af brødets vægt
Brødetsvægter indstilletsomstandard på
1000 g. Denne vægt er vejledende. Se de
enkelteopskrifterfor nærmereoplysninger.
Program3,9,11,12,13,14,15haringeninds-
tillingafvægten.
Tilprogrammerne1og2kanduvælgetovæg-
tindstillinger:
-400gtilenportion(4baguetter),hvorlysindi-
katorenvedindstillingen500glyser.
-800gtiltoportioner(8baguetter),hvorlysin-
dikatorenvedindstillingen1.000glyser.
Trykpåtasten
foratindstilledenvalgte
vægt500g,750geller1000g.Kontrollampen
tænderudfordenvalgtevægt.
Valg af bruning
Skorpensfarveerindstilletsomstandardpå
MIDDEL.Program12,14,15haringeninds-
tillingaffarve.Derfindestrevalgmuligheder:
LYS / MIDDEL /MØRK. Hvis du vil ændre
standardindstillingen,trykpåtasten
i5
sekunderforatstandseprogrammetellerfor
atannullereettidsindstilletprogram.
Start / Stop
Tryk på tasten
for at starte apparatet.
Nedtællingenbegynder.Trykpåtasten
i3
sekunderforatstandseprogrammetellerforat
annullereettidsindstilletprogram.
CYKLUSSER
Et skema (side 382-386) viser opdelingen i
forskellige cyklusser afhængig af det valgte
program.
Æltning
Gør det muligt at skabe dejens struktur og
dermed dens evne til at hæve.
Idennecyklusogmedprogram1,2,4,5,6,7,
8,10,12,13,harmanmulighedforattilsætte
ingredienser:Tørredefrugter,oliven,etc.
Et bip angiver, hvornår man kangøredet.
Seoversigtsskemaetmedtilberedningstider
(side382-386)ogkolonnen“ekstra”.Denne
kolonneangiverdentid,dervil blivevisti
apparatetsdisplay,nårderhøresetbip.Forat
videheltnøjagtigt,hvornårapparatetbipper,
skalmanblottrækketideni“ekstra”kolonnen
fradensamledebagetid.
F.eks.:“ekstra”=2:51og“samlettid”=3:13,
ingrediensernekantilsættesefter22min.
Hvile
Giver dejen mulighed for at hvile for at
forbedre æltningens kvalitet.
Hævning
Tid hvor gæren virker for at få dejen til at
hæve og udvikle dens aroma.
Bagning
Forvandler dejen til brød og gør skorpen
brun og sprød.
Holde varm
Denne funktion holder brødet varmt efter
bagning. Det anbefales dog at tage brødet
ud af formen efter bagning.
302
TIDSINDSTILLET PROGRAM
Det er muligt at programmere apparatet, så
tilberedningen er klar på et bestemt tids-
punkt, som man kan vælge op til 15 timer
forud. Tidsindstillet program kan ikke
bruges til program 3, 8, 11, 12, 13, 14, 15.
Dettetrinsker efterat havevalgtprogram
samtidig med bruning og vægt. Program-
metstidvises.Beregnforskellenmellemdet
tidspunkt, hvor du starter programmet og
dettidspunkt,hvorduønsker,atbrødetskal
værebagt.Apparatet inkludererautomatisk
varighedenafprogrammetscyklusser.Visden
beregnedetidmedtasterne
og ( for
atforøgeog
foratreducere).Medkorte
trykkanmanændretidenitrinpå10min+
kortbip.Medetlangttrykrullertidenhurtigt
itrinpå10min.
F.eks.:Klokkener20.00ogduønsker,atbrø-
detskalværebagtkl.7.00næstemorgen.Sæt
programmettil11.00vedhjælpaftasterne
og
.Trykpåtasten .Derlyderetbip.
Punkter
blinker. Nedtællingen begynder.
Kontrollampenforbrugtænder.
Hvisduhartagetfejl,ellerhvisduønskerat
ændreindstillingen,tryketlangttrykpåtas-
ten
,indtilduhøreretbip.Standardtiden
vises.Gentagfremgangsmåden.
Visseingrediensererfordærvelige.Brugderfor
ikkeettidsindstilletprogramtilopskriftermed
friskmælk,æg,yoghurt,ostogfriskefrugter.
Holdevarm:Medprogram1,2,4,5,6,7,8,
9,10,13kanmanladetilberedningenblive
iapparatet.Enholdevarm-cyklusfortsætter
automatiskefterbagningen.Enkontrollampe
tænder ud for. Displayet viser hele tiden
0:00mensholdevarm-funktionenerigang
ogprikkerne
blinker.Apparatet udsender
regelmæssigtetbip.Islutningenafcyklussen
standser apparatet automatiskog udsender
flerebip.
Praktiske råd
I tilfælde af strømsvigt: Hvisprogrammet
bliverafbrudtiløbetafencykluspågrundaf
strømsvigtellerenfejlmanøvre,harapparatet
enbeskyttelsepå7min.hvorprogrammerin-
genergemt.Cyklussenstarterigen,hvorden
blevstandset.Efterdettetidsrum,erprogram-
meringentabt.
Hvis du kører to programmer efter hinanden,
vent1timeførdenandentilberedningstartes.
For at tage brødet ud af formen:Detkanske,
atælternebliversiddendeibrødet,nårdet
tagesudafformen.
Brugisåfald“krog”tilbehøretpådennemåde:
>Nårbrødetertagetudafformen,lægdet
nedpåsidenmensdetendnuervarmtog
holddetfastmedengrydelapmeddenene
hånd.
>Førkrogenindiælterensakse-M.
>Trækforsigtigtikrogenforattrækkeælte-
renud-M.
>Retbrødetopigenoglad
detkøleafpåenrist.
M
303
INGREDIENSER
Fedtstoffer og olie:Fedtstoffernegørbrødet
mereblødt ogsmagfuldt.Brødetholdersig
ogsålængere.Formegetfedtgørhævningen
langsommere.Hvismanbrugersmør,skaldet
smuldresismåstumper,sådetbliverfordelt
påenhomogenmådeitilberedningen,eller
gøresblødt.Komikkevarmtsmøritilbered-
ningen.Undgåatfedtstoffetkommerikontakt
medgæren,fordifedtstoffetkanforhindre,at
gærenbliverfugtet.
Æg:Æggørdejenmerelækker,forbedrerbrø-
detsfarveogfavorisererengodudviklingaf
brødet.Opskrifterneerberegnettilmiddels-
toreægpå50g.Tilsætlidtmel,hvisæggene
erstørre.Hvisæggeneermindre,skalman
kommelidtmindremeli.
Mælk:Dukanbrugefriskmælk(kold,medmindre
andeterangivetiopskriften)ellerpulvermælk.
Mælkenharogsåenemulgerendevirkning,som
gørdetmuligtatfåmereregelmæssigelufthuller
ogdermedenpænereskorpe.
Vand:Vandetfugterogaktiverergæren.Det
giverogsåfugttilmeletsstivelseogtillader,
atderdannesskorpe.Mankanerstattevand
heltellerdelvistmedmælkellerandrevæsker.
Temperatur: Se punkt 1 i afsnittet “Brug”
(side 298).
Mel: Meletsvægtvariererbetydeligtafhængig
afdenanvendtetypemel.Bagningensresultat
kanogsåvariereafhængigafmeletskvalitet.
Opbevar meletien hermetisk beholder,da
meletreagerer overforklimatiskeændringer
vedatabsorbereellerafgivefugtighed.Man
skalhelst brugemel“tilbrødbagning”eller
“bagemel”fremforenstandardmel.Hvisman
tilsætter havre,klid, hvedekerner, rugeller
helekorntildejen,vildetgiveenmeretung
ogmindrefyldigdej.
Det anbefales at bruge T55 mel medmindre
andet er anført i opskrifterne. Hvis man
bruger blandinger klar til brug til at lave
brød, brioche og boller, må man ikke overs-
kride 750 g dej i alt.
Følg producentens anvisninger ved brug af
disse melblandinger.
Meletssigtningindvirkerogsåpåresultatet:
Jomerefuldkornsmeleter(dvs.,atdetinde-
holderendelafkornetskapsel),jomindrevil
brødethæve,ogjotungerebliverbrødet.
Sukker: Deterbedstatbrugemelis,pudder-
sukkerellerhonning.Brugikkehuggetsukker.
Sukkeretgivergærennæring,gørbrødetmere
smagfuldtogforbedrerskorpensbruning.
Salt: Saltgiverbrødetsmagogregulerergæ-
rensaktivitet.Detmåikkekommeikontakt
medgæren.Saltetgørdejenmerefastogkom-
paktogforhindrer,atdethæverforhurtigt.
Detforbedrerogsådejensstruktur.
Gær:Gærfåsiforskelligeformer:Friskgæri
småfirkanter,aktivtørgæripose.Hvadenten
deterfriskellertørgær,skalgærensættesi
bageformensammenmeddeandreingredien-
ser.Friskgærbørsmuldresmedfingrene,så
detbedreopløsesogblandesmeddeandre
ingredienser.Aktivtørgær(iformafsmåkorn)
skalfugtesilidtvandmedentemperaturpå
cirka35grader.Sørgforatfølgemængdean-
givelserneopgivetiopskrifterne.
I nedenstående oversigt kan man se, hvordan
mængde-/vægtforholdet er mellem tørgær og
frisk gær:
Tørgær (tsk.)
1 1,5 2 2,5 3 3,5 4 4,5 5
Frisk gær (i g)
9 13 18 22 25 31 36 40 45
304
>Atlademegetfugtigeellerfedtholdigein-
gredienserdryppegrundigtaf(f.eks.oliven),
tørredemietviskestykkeogstrødemlet
medmel,sådefordelesjævntidejen.
>Ikkeatkommeforstoremængderi,forat
undgå, atforstyrre dejens udvikling,følg
mængderneangivetiopskrifterne.
>Ingrediensernemåkunkommeibrødformen
ogikkefaldenediselvebagemaskinen.
Tilsatte ingredienser (tørrede frugter,
oliven, etc.):Mankantilpasseopskrifterne
efter egen smagmedalle tænkelige ekstra
ingredienser,menmanskalsørgefor:
>Atoverholdebippetfortilføjelseafingre-
dienser,isærdemestsarte.
>Merehårdefrø(såsomhørellersesam)kan
kommesiligefrastartenafæltningenfor
atgørebrugenafapparatetlettere(f.eks.
tidsindstilletstart).
>Atfrysechokoladestykker,sådeikkesmelter
underæltningen.
RENGØRING OG VEDLIGEHOLDELSE
•Slukforapparatet.
•Rengørselveapparatetogformensinderside
medenfugtigklud.Tørgrundigtaf-L.
•Vaskskålenogælterenivarmtsæbevand.
Hvisælterenbliveriformen,laddenståi
blødi5til10min.
•Taglågetafogrengørdetivarmtvand.
•Ingen af delene må
vaskes i opvaskemaskine.
•Brugikkerengøringsprodukter,skuresvampe
ellersprit.Brugenblødogfugtigklud.
•Dypaldrigselveapparatetellerlågetnedi
vand.
305
BAGNING AF BAGUETTER
Til denne opskrift skal du bruge alt det medfølgende tilbehør til bagning af baguetter: 1 ba-
guette-bagestativ (8), 2 non-stick baguette-bageforme (8), 1 paletkniv (9) og 1 pensel (9).
1. Æltning og hævning af dejen
•Tilslutbrødmaskinentilstikkontakten.
•Efterbiplydenvisesprogram1somstandard
-H.
•Vælgskorpensfarve.
•Detanbefalesikkekunatbage2baguetter,
dadevilblivebagtformeget.
•Hvisduvælgeratbage8baguetter(2por-
tionerá4baguetter):Detanbefalesatforme
dine8baguetter ogopbevare 4af demi
køleskabettildenandenbagning.
•Tryk påknappen
. Indikatorlampenfor
status lyser, og timerkolonnet blinker.
Æltningenafdejenbegynder,efterfulgtaf
hævningen-I.
Bemærk
-Underæltningenerdet normalt,atdejen
ikkebliverblandetjævnt.
- snart forberedelsen er færdig, skifter
brødmaskinentil standby-tilstand.Når du
hørermangebip-lyde,veddu,atæltningen
oghævningenerfuldført,ogstatusindika-
torenblinker.
Efter lydsignalerne skal dejen bages inden
for en time. Derefter nulstilles maskinen
automatisk, og du kan ikke bage baguet-
terne. Hvis det sker, anbefaler vi, at du bru-
ger program 3 til kun at bage baguetterne.
2. Fremstilling og bagning af baguetter
Hvis du vil have hjælp til processen, kan du
se den medfølgende opskriftsbog.
Vi viser dig, hvordan bageren gør, men
efter nogle få forsøg, kan du finde din
egen metode til at forme baguetterne. Uan-
set hvordan du bærer dig ad, er resultatet
garanteret.
•Løftbrødformenudafbrødmaskinen-B.
•Drysensmulemelpåditarbejdsbord.
•Fjerndejenfrabrødformen,ogplacerdenpå
ditarbejdsbord.
•Ruldejentilenkugle,ogbrugenknivtilat
deledenifireligestoreportioner.
•Du har nu fire dejportioner med samme
vægt,somduskalformetilbaguetter.
Hvis du vil have lettere og mere luftige ba-
guetter, skal du lade dejportionerne hvile i
10 minutter, før du former dem.
Længden af baguetten må ikke overstige
længden på non-stick formen (ca. 15 cm).
Du kan variere smagen på dine brød ved
at pynte dem. Til dette formål skal du blot
fugte dejen med vand og rulle dem i sesam-
eller solsikkefrø.
•Såsnartduharformetbaguetterne,skaldu
læggedempånon-stickbageformene.
306
Samlingssiden på baguetterne skal vende
nedad.
•Foratopnåetoptimaltresultatskalduridse
1cmlangeskråsnitovenpåbaguetterne
med en savtakketkniveller den medføl-
gendepaletkniv.
Du kan også variere baguetternes form ved
at lave en række klip med saksen langs
baguetten.
•Brugdenmedfølgendepensel,fugtoversi-
denafbaguetternemedrigeligtvand,mens
duundgår,atdersamlersigvandpånon-
stickbageformene.
•Placerdetonon-stickformemedbaguet-
ternepådetmedfølgendebaguettestativ.
•Erstatbrødformenibrødmaskinenmedba-
guettestativet.
•Trykigenpåknappen
foratgenoptage
programmetogstartebagningenafbaguet-
terne.
•Efter bagningen har du to muligheder:
Ved en portion på 4 baguetter
-Koblbrødmaskinenfrastikkontakten.Fjern
baguettestativet.Anvendaltidgrydelap-
per,dastativetermegetvarmt.
-Fjernbaguetternefranon-stickformene,
ogladdemkøleafpåenrist.
Ved en portion på 8 baguetter (2 x 4)
-Fjern baguettestativet. Anvend altid
grydelapper,dastativetermegetvarmt.
-Fjernbaguetternefranon-stickformene,
ogladdemkøleafpåenrist.
-Tagdeandre4baguetter(somduharrid-
setogfugtetpåforhånd medvand)fra
køleskabet.
-Placerdempåformene(værforsigtig,så
duikkebrænderdig).
-Placerigenstativet ibrødmaskinen,og
trykigenpå
.
-Efterbagningenkandukoblebrødmaski-
nenfrastikkontakten.
-Fjernbaguetternefranon-stickformene,
ogladdemkøleafpåenrist.
307
OPSKRIFTER
Man skal overholde den anførte rækkefølge i opskrifterne. For en valgt opskrift og det
tilsvarende program, se oversigtskemaet med tilberedningstid (side 382-386)og de fors-
kellige cyklussers varighed.
tsk.=teskefuld-spsk. =spiseskefuld
PROG. 4 - STANDARDBRØD
500 g 750 g 1000 g
1.Vand 190ml 250ml 330ml
2.Solsikkeolie 1spsk. 1
1/2
spsk. 2spsk.
3.Salt 1tsk. 1tsk. 1
1/2
tsk.
4.Sukker 2tsk. 3tsk. 1spsk.
5.Pulvermælk 1spsk. 1
1/2
spsk. 2spsk.
6.MelT55 345g 455g 605g
7.Gær 1tsk. 1tsk. 1
1/2
tsk.
PROG. 5 - FRANSKBRØD
500 g 750 g 1000 g
1.Vand 200ml 275ml 365ml
2.Salt 1tsk. 1
1/2
tsk. 2tsk.
3.MelT55 350g 465g 620g
4.Gær 1tsk. 1tsk. 1
1/2
tsk.
PROG. 1 - BAGUETTE
At fremstille 4 eller 8 baguetter på ca. 100 g
400 g 800 g
1.Vand 150ml 300ml
2.Salt ¾tsk. 1
½
tsk.
3.MelT55 245g 490g
4.Gær 1tsk. 2tsk.
SØD BAGUETTE
At fremstille 4 eller 8 baguetter på ca. 100 g
400 g 800 g
1.Koldmælk 140ml 280ml
2.Salt ¾tsk. 1
½
tsk.
3.Sukker 2spsk. 4spsk.
4.MelT55 210g 420g
5.Gær 1tsk. 2tsk.
På bip, tilføj
6.Smør 25g 50g
PROG. 8 - HURTIGT BRØD
500 g 750 g 1000 g
1.Varmtvand(35°C)210ml 285ml 360ml
2.Solsikkeolie 3tsk. 1spsk. 1
1/2
spsk.
3.Salt
1/2
tsk. 1
tsk. 1
1/2
tsk.
4.Sukker 2tsk. 3tsk. 1spsk.
5.Pulvermælk 1
1/2
spsk. 2spsk. 2
1/2
spsk.
6.MelT55 325g 445g 565g
7.Gær 1
1/2
tsk. 2
1/2
tsk. 3tsk.
PROG. 9 - BRØD UDEN GLUTEN
1000 g
Brød udengluten må udelukkendetilberedes med
blandingerudenglutenklartilbrug.
Vægtindstillingen1000gmåikkeoverskrides.
PROG. 6 - FULDKORNSBRØD
500 g 750 g 1000 g
1.Vand 205ml 270ml 355ml
2.Solsikkeolie 1
1/2
spsk. 2spsk. 3spsk.
3.Salt 1tsk. 1
1/2
tsk. 2tsk.
4.Sukker 1
1/2
tsk. 2tsk. 3tsk.
5.MelT55 130g 180g 240g
6.FuldkornsmelT150 200g 270g 360g
7.Gær 1tsk. 1tsk. 1
1/2
tsk.
PROG. 7 - SØDT BRØD
BRIOCHE 500 g 750 g 1000 g
1.Piskedeæg* 2 2 3
2.Blødtsmør 115g 145g 195g
3.Salt 1tsk. 1tsk. 1
1/2
tsk.
4.Sukker 2
1/2
spsk. 3spsk. 4spsk.
5.Mælk 55ml 60ml 80ml
6.MelT55 280g 365g 485g
7.Gær 1
1/2
tsk. 2tsk. 3tsk.
Valgfrit: 1teskefuldorangeblomst.
*1mediumæg=50g
308
PROG. 15 - FRISK PASTA
500 g 750 g 1000 g
1.Vand 45ml 50ml 70ml
2.Piskedeæg* 3 4 5
1/2
3.Salt 1knivspids
1/2
tsk. 1
tsk.
5.MelT55 375g 500g 670g
PROG. 13 - KAGE
CITRONKAGE 1000 g
1.Piskedeæg* 4
2.Sukker 260g
3.Salt 1knivspids
4.Smørsmeltet,menafkølet 90g
5.Citronskal Af1
1/2
citron
6.Citronsaft Af1
1/2
citron
7.MelT55 430g
8.Bagepulver 3
1/2
tsk.
Pisk æg med sukker og salt i 5 minutter. Hæld blandin-
gen i bageformen. Tilføj det afkølede, smeltede smør.
Tilføj citronsaft + og -skal. Bland mel og bagepulver og
tilføj dette. Sørg for at placere mel i midten af formen.
PROG. 14 - MARMELADE
KOMPOT OG MARMELADE
Skær eller hak frugterne efter smag, før de kommes i
bagemaskine.
1. Jordbær-, fersken-, rabarber-
eller abrikosmarmelade: 580g
2.Sukker 360g
3.Citronsaft Af1citron
4.Pektin 30g
1. Appelsin
og grapefrugtmarmelade 500g
2.Sukker 400g
3.Pektin 50g
PROG. 12 - HÆVET DEJ
PIZZA 500 g 750 g 1000 g
1.Vand 160ml 240ml 320ml
2.Olivenolie 1spsk. 1
1/2
spsk. 2spsk.
3.Salt
1/2
tsk. 1
tsk. 1
1/2
tsk.
5.MelT55 320g 480g 640g
7.Gær
1/2
tsk. 1
tsk. 1
1/2
tsk.
PROG. 10 - BRØD UDEN SALT
500 g 750 g 1000 g
1.Vand 200ml 270ml 365ml
2.MelT55 350g 480g 620g
3.Tørgær
1/2
tsk. 1tsk. 1tsk.
På bip, tilføj
4.Sesamfrø 50g 75g 100g
*1mediumæg=50g
309
FEJLFINDINGS VEJLEDNING TIL FORBEDRING AF
DINE TILBEREDNINGER.
1. For brød
Får du ikke det ønskede
resultat? Dette skema er en
hjælp til tilberedningen.
MULIG ÅRSAG LØSNING
Dejenharikkeetregelmæssigt
tværsnit.
Denfirkantedeformharfrastart
ikkeværetjævnellerhaften
ensartettykkelse.
Glatdenudmedenkagerulle,hvisdet
ernødvendigt.
Dejenerforhårdatforme. Dererikkenokvandi
blandingen.
Dinblandingharikkeværetgod,
begyndforfra.
Dejenblevbearbejdetformeget. Formenkugleigen,laddenhvilei10
minutter,ogbegyndderefterforfra.
Formdejenitotrinmed5minutters
hvilimellem.
Dejenerforklæbrig,ogdeter
sværtatformebaguetter.
Dererformegetvandi
blandingen.
Drysdinehænderletmedmel,men
ikkedejenellerarbejdsbordet,hvisdu
kanundgådet.Fortsætmedatforme
baguetterne.
Vandetvarforvarmt,dadet
blevtilsat.
2. For baguetter
Får du ikke det ønskede
resultat? Dette skema er en
hjælp til tilberedningen.
Brødet
hæver
for meget
Brødet falder
sammen efter
at have hævet
for meget
Brødet
er ikke
hævet nok
Skorpen
er ikke
gylden
nok
Siderne er
brune, men
brødet er ikke
bagt nok
Siderne
og
toppen
er melede
Tasten erblevet
aktiveretunderbagningen.
Ikkenokmel.
Formegetmel.
Ikkenokgær.
Formegetgær.
Ikkenokvand.
Formegetvand.
Ikkenoksukker.
Melafdårligkvalitet.
Ingredienserneharikke
derigtigeforhold
(forstoremængder).
Vandeterforvarmt.
Vandeterforkoldt.
Ikkevelegnetprogram.
310
Får du ikke det ønskede
resultat? Dette skema er en
hjælp til tilberedningen.
MULIG ÅRSAG LØSNING
Dejengårletfrahinanden,og
erklumpetpåoverfladen.
Dejenblevbearbejdetformeget. Formenkugleigen,laddenhvilei10
minutter,ogbegyndderefterforfra.
Formdejenitotrinmed5minutters
hvilimellem.
Ridserneibaguettenvarikke
tydeligenok.
Dejenerforklæbrig:Dererfor
megetvandiblandingen.
Formbaguetterneigenvedatdrysse
dinehænderletmedmel,menikke
dejenellerarbejdsbordet,hvisdukan
undgådet.
Knivenerikkeskarpnok. Brugdenmedfølgendepaletkniveller
enmegetskarp,savtakketkniv.
Duvarfortøvende,dadulagde
snittene.
Benytenhurtigogfastbevægelse,når
duskærer.
Ridserneharentendenstilat
lukkesig,ogåbnersigikke
underbagningen.
Dejenerforklæbrig:Dererfor
megetvandiblandingen.
Dinblandingharikkeværetgod,
begyndforfra.
Overfladenafdejenblevikke
strakttilstrækkeligt,dadenblev
formet.
Begyndforfravedattrækkehårderei
dejen,nårduviklerdenomkringdin
tommelfinger.
Dejenrevnerisiderneved
bagning.
Snittetidejenerikkedybnok. Seside306foratsesnittenesideelle
form.
Debagtebaguettersidderfast
ibakken.
Dejenblevfugtetformeget. Fjerndetoverskydendevandmed
penslen.
Baguette-bageformeneerfor
klæbrige.
Smørbakkerneletmedolie,førdu
læggerdejenpådem.
Baguetterneerikkebrunenok. Duharglemtatpensledejen
medvandførbagningen.
Væromhyggelignæstegang.
Duhartilsatformegetmeltil
baguetterne,daduformededem.
Penslmedrigeligtvandførbagningen.
Stuetemperaturenerhøj(over
30°C).
Brugkolderevand(mellem10and15°
C)og/ellerlidtmindregær.
Baguetterneharikkehævet
nok.
Duharglemtattilsættegærtil
blandingen.
Dinblandingharikkeværetgod,
begyndforfra.
Gærenkanværeforgammeli
forholdtilsidstesalgsdato.
Dervarikkenokvandi
blandingen.
Baguetterneblevmastogfor
fladeunderformningen.
311
GARANTI
•Detteapparaterkundesignettilhushold-
ningsbrug. Producenten påtager sig intet
ansvaritilfældeafbrug,derikkestemmer
overensmedanvisningerne,oggarantienvil
isåfaldbliveophævet.
•Læsdisseanvisningeromhyggeligtigennem,
indenapparatet tagesibrugførstegang:
Producentenkanikkepåtagesignogetans-
varitilfældeaf,atbrugenafproduktetikke
erioverensstemmelsemedbrugsanvisnin-
gen.
MILJØMÆSSIGE HENSYN
•Kontroller,atapparatetikkekanbrugesmere
vedattagestikketudogafbrydestrømfor-
syningen,førduifølgegældendelovborts-
kafferapparatet,nårdetslevetiderudløbet.
TEKNISK VEJLEDNING
PROBLEMER ÅRSAGER OG LØSNINGER
Ælternesidderfastiformen. •Laddenståiblød,førdentagesud.
Derskerikkenogetefter
ettrykpå
.
•E01visesogblinkerpåskærmen,apparatetbipper:
Apparateterforvarmt.Vent1timemellem2cyklusser.
•E00visesogblinkerpåskærmen,apparatetbipper:Apparatet
erforkoldt.Ventpåatdetnårstuetemperatur.
•HHHellerEEEvisesogblinkerpåskærmen,apparatetbipper:
Funktionsfejl.Apparatetskalsendestiletautoriseret
serviceværksted.
•Dererblevetprogrammeretentidsindstilletstart.
Efterettrykpå
kører
motoren,menæltningen
starterikke.
•Formenerikkesatkorrekti.
•Ælterenerikkesati,ellerdensidderforkert.
Idetoovenståendetilfælde,skaldustoppeapparatetmanueltmed
etlangttrykpå
knappen.Startbageprogrammetforfra.
Efterentidsindstilletstart
erbrødetikkehævetnok,
ellerdererikkesketnoget.
•Duharglemtattrykkepå
efterprogrammeringen.
•Gærenerkommetikontaktmedsaltetog/ellervandet.
•Ælterenerikkesati.
Lugtafbrændt. •Endelafingredienserneerfaldetvedsidenafformen:
Ladapparatetkøleafogrengørdetindvendigtmedenfugtigklud
udenrengøringsmiddel.
•Tilberedningenerløbetover:Dererforstoremængderingredien-
ser,blandtandetformegetvæske.Overholdforholdeneiopskrift-
erne.
312
PRAKTISKE RÅD
Forberedelse
1Lesbruksanvisningengrundigogbrukopps-
kriftene:dennemaskinen bakerikke brød
slikdetgjøresforhånd!
2Mål all væske med målebegeret levert som
tilbehør. Bruk den doble måleskjeen for å
måle teskjeer på den ene siden og spises-
kjeer på den andre siden.Unøyaktigemål
girdårligeresultater.
3Nøyaktigoppmålingavmelmengdenervik-
tig.Derforskalmeletveiespåenkjøkken-
vekt.Brukaktivtørrgjæripakker.Ikkebruk
bakepulvermedmindreoppskriftenspesielt
oppgirdenneingrediensen.Etteratenpakke
tørrgjær har blitt åpnet, den brukes
innen48timer.
4Bruk ingrediensene før best før-dato, og
oppbevardempåkjøligeogtørresteder.
5Foråunngånegativinnvirkningpåhevepro-
sessen,anbefalerviåhaalleingrediensene
ibeholderenibegynnelsenavprosessenog
unngå å åpnelokket mens maskinen eri
gang.Passpååbrukeingredienseneirik-
tigrekkefølgeogidemengdenesomopps-
krifteneangir.Førstvæsken,såtørrvarene.
Gjæren må ikke komme i kontakt med
væsken og heller ikke med saltet.
Følg denne generelle rekkefølgen:
>Væske(smør,olje,egg,vann,melk)
>Salt
>Sukker
>Førsthalvdelenavmelet
>Pulvermelk
>Spesielthardeingredienser
>Andrehalvdelenavmelet
>Gjær
Bruk
•Temperatur og fuktighet innvirker
tilberedningen av brødet. Itilfellesterk
varme,anbefalesdetåbrukekjøligerevæs-
kerennvanlig. Nårdeter kaldt,kandet
værenødvendigåvarmeoppmelkeneller
vannetlitt(aldriover35°C).
•Noengangerkandetogsåværenyttigå
sjekke deigen midt i eltingen: denskalbli
tilen homogenklump somløsnerlettfra
sidene.
-Hvisdet erigjen ublandetmel,skallitt
vanntilsettes.
-Ellerdetkanblinødvendigåtilsettelitt
mel.
Korrigeringskalskjemedmegetsmåmeng-
der(maks1spiseskjeomgangen),ogvent
tilduseromdeigenblirbedreellerikkefør
dutilsettermer.
•En vanlig feil er å tro at mer gjær gir
bedre heving.Formyegjærsvekkerdeigens
struktur,ogdenvilhevemyeforsååsynke
understeking.Dukansepådeigenlikefør
den stekesvedå trykke lettpåden med
fingrene:deigenskalviselittmotstand,og
merket etterfingreneskal bli borte etter
hvert.
BESKRIVELSE
1-lokkmedgjennomsiktigvindu
2-kontrollpanel
a -skjerm
b-på/av-knapp
c - vektvalg
d-tasterfortidsinnstilling
ogforjusteringavprogramtiden11
e- fargevalgforgyllenhet
f -programvalg
g- funksjonslampe
3-brødbeholder
4-eltepinne
5-målebeger
6-teskje/spiseskje
7-tilbehørkrokforåtaut
eltepinnene
8-bagettbakestativ+2teflonbelagte
stekeformerforbagett
9-deigkniv+børste
NO
313
FØR APPARATET BRUKES FOR FØRSTE GANG
•Fjernallemballasje,klistremerkerog løse
delerinniogutenpåapparatet-A.
•Rengjøralledeleneogselveapparatetved
hjelpavenfuktigklut.
Advarsel: Bladet på deigkniven er svært
skarpt. Behandle den med forsiktighet.
HURTIG OPPSTART
•Viklestrømledningenheltut,ogkobleden
tilenjordetstikkontakt.
•Detkanluktesvaktavmaskinenvedførste
gangsbruk.
•Tautbrødbeholderenvedåløftehåndtaket
ogvribrødbeholderenlettmotklokkeretnin-
gen.Tilpasseltepinnen-B-C.
•Tilsettingredienseneibeholderenianbefalt
rekkefølge.Sørgfor atalle ingrediensene
veiesnøyaktig-D-E.
•Settbrødbeholderenpåplass.Holdihånd-
taketpåbrødbeholderen,ogsettdeninni
brødmaskinenslikatdenpasseroverdrivak-
selen(dumåvippedenletttilénsideforå
gjøredette).Vridenforsiktigiklokkeretnin-
gen,såvildenlåsespåplass-F-G.
•Lukklokket.Kobletilbrødmaskinenogslå
denpå.Duhørerenpipelydogprogram1
visessomstandard,dvs.800gmediumbru-
ning.Foråfåtilgangtilprogram4,trykker
dupå
-knappentreganger-H.
•Trykkpåknappen
.Detotidsinnstillings-
punktene blinker. Indikatoren tennes og
viseratmaskinenfungerer-I-J.
•Ved sluttenav hverbakesyklus,koble fra
brødmaskinen.Tautbrødbeholderenvedå
draihåndtaket.Brukalltidgrytekluteretter-
somhåndtaketpåbeholderenoginnsidenav
beholderenervarme.Tabrødetutavformen
mensdet ervarmt,og ladetavkjølesi1
timepåenrist-K.
NEI OK
For å bli kjent med brødmaskinen, anbefaler vi å prøve oppskriften for STANDARDBRØD
for å bake ditt første brød.
STANDARDBRØD (program4) INGREDIENSER-ts=teskje-ss=spiseskje
GYLLEN=MIDDELS 1.VANN=330ml
2.OLJE=2ss
3.SALT=1
1
/
2
ts
4.SUKKER=1ss
5.PULVERMELK=2ss
6.MEL=605g
7.GJÆR=1
1
/
2
ts
VEKT=1000g
TID=3:09
314
7. Søtt brød. ProgrammetforSøttbrødertil-
passetoppskriftersominneholdermerfett
ogsukker.Hvisdubrukerferdigblandinger
for briocheeller boller, måikke deigen
overstige 750g totalt. Viforeslårat du
velgerLIGHT-innstillingenforskorpenførste
gangdubakerbrioche.
8. Hurtigbrød.Hurtigbrød-programmeterspe-
sifiktforoppskriftenmedsammenavn.Inns-
tillingerforvektogfargepåskorpenerikke
tilgjengeligefordetteprogrammet.Vannet
måikkeværevarmereenn35°Cfordenne
oppskriften.
9. Glutenfritt brød.Dettebrødetertilpasset
personer som ikke tåler gluten (cøliaki-
sykdom)somfinnesiflerekorntyper(hvete,
bygg,rug,havre,kamut,speltosv.).Lesde
detaljerte anbefalingene angitt på pak-
ken.Beholderenskalrengjøresnøyeforå
unngåatandremeltyperblandesibrødet.
Forenfullstendigglutenfridiett,sørgfor
atgjærensombrukesogsåerutengluten.
Konsistensenimeltyperutenglutengjørat
eltingenikkeeroptimal.Deigenmåderfor
løsnesfrakanteniløpetaveltingenmeden
mykplastspatel.Glutenfrittbrødvilhaen
merkompaktkonsistensogenlyserefarge
ennnormaltbrød.
Kuninnstillingen1000gertilgjengeligfor
detteprogrammet.
10. Brød uten salt.Brøderénavmatvarene
sombidraristørstgradtilvårtsaltinntak.
Enreduksjonavvårtsaltforbrukbidrartil
å redusererisikoene for hjerte-ogkar-
sykdommer.
11. Kun steking.Medstekeprogrammetkan
dustekei10til70min.,justerbartitrinn
på10min.Denkanvelgesaleneogkan
brukes:
a)sammenmedprogrammetforGjærdeig,
b)foråvarmeoppellersprøstekeallerede
stektelleravkjøltbrød,
c)foråstekeferdigitilfelleavlangvarige
strømbruddiløpetavenbakesyklus.
Brødmaskinen skal ikke gå uten tilsyn
mens program 11 benyttes.
BRUKE BRØDMASKINEN
For hvert program vises en standardjuste-
ring på skjermen. Du må derfor manuelt
velge ønskede innstillinger.
Programvalg
Programvalgetstarterenrekkeetappersom
følgerhverandreautomatisk.
Med knappen MENU kan du velge
etvisstantall forskjelligeprogram.
Tidensomtilsvarerprogrammetvisespåskjer-
men.Hvergangdutrykkerpåknappen
går
nummeret påkontrollpanelet over tilneste
program;numrenegårfra1til15:
1. Bagett.Bagettprogrammetlardeglageegne
bagetter.Detteprogrammetgjennomføresi
tretrinn.
Førstetrinn>Elteoghevedeigen
Andretrinn>Forme(nårdethøresenpi-
pelyd,blinkerindikatorlampenvedbagett-
symbolet
).
Tredjetrinn>Steking
Stekesyklusenutføresetteratbagetteneer
laget(hvisdutrenger hjelptilålageba-
gettene,kanduseidenmedfølgendeopps-
kriftsboken).
2. Søte bagetter. Forsøtdeig:bakverk,melke-
brød,briocheosv.Detteprogrammetgjen-
nomførespåsamme måtesom program1
Baguett.
3. Bake bagetter. Program 3 lar deg bake
bagettermeddeigsomerlagetpåforhånd.
Brødbakemaskinenmåikkeståutentilsyn
nårdubrukerprogram3.Hvisduvilavbryte
syklusenførdenerferdig,kandustoppe
programmetmanueltvedåholdenede
-knappen.Det erikke noenbruningsinns-
tillingfordetteprogrammet.Detanbefales
å brukeinnstillingfor lys skorpepåsøte
bakverkogmørkskorpepåsaltebakverk.
4. Standardbrød.ProgrammetforStandard-
brødbrukesfordeflestebrødoppskriftene
sominneholderhvetemel.
5. Pariserloff. ProgrammetPariserloffbrukes
forålagetradisjonellfransk,luftigloff.
6. Grovt brød. ProgrammetforGrovtbrødskal
velgesnårgrovtmelinngårioppskriften.
315
Foråavbrytesyklusenførdenerfullført,
stoppesprogrammetmanueltvedetlangt
trykkpåknappen
.
12. Gjærdeig.ProgrammetforGjærdeigsteker
ikke.Dettilsvareretelte-ogheveprogram
forallehevedeiger.F.eks:Pizzadeig.
13. Kake.Dukanlagekakerogbakverkmed
bakepulver.Kun innstillingen1000 ger
tilgjengeligfordetteprogrammet.
14. Syltetøy.Programmet forsyltetøykoker
syltetøyautomatiskibeholderen.
15. Fersk deig.Program15erkunforelting.
Detskalbrukesfordeigersomikkehever.
F.eks.pasta.
Valg av brødvekt
Brødetsvektersattsomstandardtil1000g.
Vektenergittforinformasjon.Sepådetaljene
ioppskrifteneformernøyaktigeopplysninger.
Programmene3,9,11,12,13,14,15harikke
vektjustering.Iprogram1og2kanduvelge
mellomtovektalternativer:
–400gforénbakst(firebagetter),indikator-
lampenved500g-innstillingenlyser.
–800gfortobakster(åttebagetter),indikator-
lampenved1000g-innstillingenslåspå.
Trykk på knappen
for å justere vekten
mellom500g,750gog1000g.Indikatoren
tennesoverfordenvalgteinnstillingen.
Valg av gyllenhet
Fargenpåskorpenerinnstiltsomstandardpå
MIDDELS.Programmene12,14og15harikke
fargejustering.
Duhartrevalg:LYS/MIDDELS/MØRK.Hvis
du vil endre standard innstilling, trykk på
knappen
inntilindikatorentennesoverfor
denvalgteinnstillingen.
Start / Stopp
Trykkpåknappen foråsettemaskineni
gang.Nedtellingbegynner.Foråstoppepro-
grammetellerstoppetidsinnstillingen,trykk
tresekunderpåknappen
.
SYKLUSER
En tabell (side 382-386) viser oppdelingen
av de ulike syklusene for det valgte pro-
grammet.
Elting
Brukes for å lage deigens struktur og der-
med dens hevedyktighet.
Iløpetavdennesyklusen,ogforprogrammene
1,2,3,4,5,6,7,8,10,12og13,hardu
mulighetentilåtilsetteingredienser:tørkede
frukter,olivenosv.Etlydsignalindikerernår
dukantilsetteingrediensene.Sepåoppsum-
meringsskjemaetfortilberedelsestidene(side
382-386)ogkolonnen”ekstra”.Dennekolon-
nenindikerertidensomvisespåskjermennår
lydsignaletaktiveres.Foråvitenøyaktigetter
hvorlangtidlydsignaletaktiveres,kandubare
trekketidenikolonnen”ekstra”fradentotale
steketiden.
F.eks:”ekstra”=2:51og”totaltid”=3:13,
ingrediensenekantilsettesetter22min.
Hvile
Brukes for at deigen kan strekkes for å
forbedre eltekvaliteten.
Heving
Tiden gjæren innvirker på deigen slik at den
heves, og for å gi aroma.
Steketid
Lager deigen til brød og danner en gyllen skorpe.
Fortsatt oppvarming
Brukes for å holde brødet varmt etter ste-
king. Det anbefales likevel å ta brødet ut av
formen ved slutten av stekingen.
316
TIDSINNSTILLING
Du kan programmere maskinen slik at
maten er ferdig til den tiden du velger
inntil 15 timer i forveien. Programmet for
tidsinnstilling kan ikke brukes for program-
mene 3, 8, 11, 12, 13, 14, 15.
Denneetappenkommeretteråhavalgtpro-
grammet,gyllenhetsgradogvekt.Programti-
denvisespåskjermen.Beregntidenmellom
tidspunktetdusetterigangprogrammetog
klokkeslettetduønskeratmatenskalværefer-
dig.Maskineninkludererautomatisksyklusti-
denforprogrammet.Vedhjelpavknappene
og (
oppoverog nedover).Korte
trykkgirintervallerpå10min+kortpipelyd.
Medetlangttrykk,går10minuttersintervaller
uavbrutt.
F. eks: klokken er 20:00, og du ønsker at
brødetskalbliferdigtilklokken7:00neste
morgen.Settprogrammetpå11:00vedhjelp
avknappene
og .Trykkpåknappen
.Etlydsignalbliravgitt.De2punktene
på
tidsinnstillerenblinker.Nedtellingbegynner.
Funksjonsindikatorentennes.
Dersomdugjørenfeilogønskeråendretid-
sinnstillingen,trykklengepåknappen
inn-
tildengirfrasegetlydsignal.Standardtiden
visespåskjermen.Foretaheleprosessenen
gangtil.
Visseingrediensererbedervelige.Ikkebruk
programmetfortidsinnstillingforoppskrifter
sominneholder:ferskmelk,egg,yoghurt,ost,
ferskfrukt.
Forprogrammene1,2,3,4,5,6,7,8,9,10og
13,kandulainnholdetliggeimaskinen.En
syklusforfortsattoppvarmingpåéntimebe-
gynnerautomatisketterstekingen.Skjermen
viser0:00identimeninnholdetholdesvarmt
ogprikkene
påtidsinnstilleren.Vedslutten
avsyklusenstoppermaskinenautomatisketter
flerelydsignaler.
Praktiske råd
I tilfelle strømbrudd: Dersom programmet
avbrytesiløpetavensyklusavetstrømbrudd
ellerfeiltrykk,ermaskinenbeskytteti7min.I
løpetavdennetidenlagresprogrammeringen.
Syklusenbegynnerigjenderdenstoppet.Etter
denneperiodengårprogrammeringsinformas-
jonentapt.
Hvis du har to program gående etter hve-
randre, vent1timeførdustarterdenandre
tilberedningen.
Når du tar brødet ut av formen,kandethende
ateltepinnenesitterfastibrødet.Idettetil-
fellet,bruktilbehøret”krok”påfølgendemåte:
>Nårbrødetertattutavformen,leggdetpå
sidenmensdetennåervarmt,ogholddet
nedemedhåndeniengrillvott.
>Stikkkrokeniaksenpåeltepinnen-M.
>Draforsiktigforåtauteltepinnen-M.
>Løftoppbrødetog
ladetavkjøles
påenrist.
M
317
INGREDIENSER
Fettstoffer og olje: Fettstoffergjør brødet
mykereoggirdetmersmak.Detholderseg
ogsåbedreoglenger.Formyefettstofferfor-
sinkerhevingen.Hvisdubrukersmør,skjær
detoppiterningerforåfordelesmøretlikti
blandingenellervarmdetoppforåmyknedet.
Ikkeblandinnvarmtsmør.Unngåatfettstof-
fenekommerikontaktmedgjæren,fordifet-
tetkanhindregjæreniåtatilsegfuktighet.
Egg:Egggjørdeigenkraftigere,forbedrerbrø-
detsfarge,ogbrødetsinnmatstekeslettere.
Hvisdubrukeregg,mådureduserevæske-
mengden tilsvarende. Oppskrifteneerbere-
gnetforetmiddelsstortegg50g.Hvis
eggeneerstørre,tilsettlittmel,hviseggene
ermindre,blandilittmindremel.
Melk:Dukanbrukeferskmelk(kald,hvisikke
anneterangittioppskriften)ellertørrmelk.
Melkenharogsåenemulgerendeeffektsom
gjøratlufthulleneblirmerregelmessigeoggir
brødetsinnmatetfintutseende.
Vann:Vanngirfuktighettilgjærenogakti-
vererden.Dengirogsåfuktighettilstivel-
senimelet,ogdengjøratinnmatenibrødet
dannes.Vannetkanerstattesdelvisellerhelt
medmelkellerandrevæsker.Temperatur: se
avsnitt 1 i delen “Bruke” (s. 312).
Meltyper: Melvektenvarierermerkbartifor-
hold tilmeltypen.Alt etter melets kvalitet
kanstekeresultateneforbrødetogsåvariere.
Oppbevarmeletienlufttettbeholder,fordi
meletreagererpåsvingningeriklimaforhold
vedåtrekketilsegfuktighetellerimotsatt
tilfellemistefuktighet.Brukhelstenmeltype
forbrødbakingistedenforenvanligtypemel.
Tilsetninger av havre, bygg, hvetekim, rug
ellerhele frøi brøddeigengirettyngreog
mindrebrød.
Det anbefales å bruke mel av typen T55
med mindre annet er oppgitt i oppskrif-
tene. Når det brukes ferdigblandinger for
brød, brioche og boller, ikke overstig totalt
750 g deig.
Følg produsentens instruksjoner når du bru-
ker disse melblandingene.
Nårmeletsiktes,hardetteogsåinnvirkning
påresultatene:Jogroveremeleter(detvilsi
atdetinneholderendelavskallettilhvete-
kornet),jomindrevildeigenhevesogjomer
kompaktvilbrødetbli.
Sukker: Detanbefalesåbrukehvittellerbrunt
sukkereller honning.Ikkebruk sukkerbiter.
Sukkeretgir næringtil gjæren,det girgod
smaktilbrødetogforbedrerskorpensfarge.
Salt:Girsmaktilmatenogregulerergjærens
aktivitet.Detskalikkekommeikontaktmed
gjæren.Saltetgjøratdeigenblirfast,kom-
paktogikkeheverforraskt.Detforbedrerogså
deigensstruktur.
Gjær :Gjærfinnesiflerevarianter:Ferskgjær
ismåbiter,aktivtørrgjærsomskalrehydreres
ellervanligtørrgjær.Ferskgjærselgesisuper-
markeder(iferskvareavdelingen).Ferskgjær
ellervanligtørrgjærtilsettesdirekteibrødbe-
holderen påbrødmaskinen sammenmedde
andre ingrediensene. Husk å smuldre den
ferskegjærenmedfingreneforåfåden til
åoppløseslettere.Kunaktivtørrgjær(ismå
korn) må blandes med litt lunketvannfør
bruk.Velgentemperaturpåomlag35ºC.Er
temperaturenlavere,vilikkedeigenhevelike
bra,erdenhøyerevilgjærenmisteheveevnen
sin.Overholddeangittemengdene,oghuskå
økemengdendersomdubrukerferskgjær(se
sammenlignendetabellnedenfor).
Samsvarende mengde/vekt mellom tørrgjær og
fersk gjær:
Tørrgjær (mengde angitt i ts)
1 1,5 2 2,5 3 3,5 4 4,5 5
Fersk gjær (mengde angitt i gram)
9 13 18 22 25 31 36 40 45
318
>Å sile fuktige eller fettete ingredienser
nøye(f.eks.oliven),tørkedemietkjøkken-
håndkleogstrøettyntlagmedmelpådem,
sånnatdeeltesjevntinnideigen.
>Åikkeiblandeenforstormengdeforikkeå
forhindreatdeigenheves,overholdmeng-
denesomerangittioppskriftene.
>Åsørgeforatingeningredienserfalleruten-
forbrødbeholderen.
Tilsetninger (tørkede frukter, oliven osv):
Dukanlageenpersonligvripåoppskriftene
medalleønskeligetilsetninger,baredupas-
serpå:
>Årespektere lydsignaletfortilsetning av
ingredienser,spesieltdemerømtålige.
>Åiblandeharderefrø(somlinellersesam)
såsnarteltingenstarterforågjøredeten-
klereåbrukemaskinen(tidsinnstillingfor
eksempel).
>Åfrysesjokoladebitersånnatdeikkesmel-
terunderelteprosessen.
RENGJØRING OG VEDLIKEHOLD
•Trekkstøpseletutavstikkontakten.
•Rengjørutsidenavmaskinenoginnsidenav
beholderenmedenfuktigsvamp.Tørkden
godt-L.
•Vaskbeholderenogeltepinnenmedvarmt
såpevann.Hviseltepinnensitterfast,laden
liggeibløti5til10min.
•Vedbehovkanlokketrengjøresmedvarmt
vannogensvamp.
•Ikke vask noen deler
i oppvaskmaskin.
•Ikkebrukrengjøringsprodukter,
skuremidlerelleralkoholholdigeprodukter.
Brukenmykogfuktigklut.
•Ikkedyppmaskinenellerlokketivann.
319
TILBEREDE OG BAKE BAGETTER
For denne oppskriften trenger du alt bagett-tilbehøret som medfølger: 1 bagettbakestativ
(8), 2 teflonbelagte stekeformer for bagett (8), 1 deigkniv (9) og 1 børste (9).
1. Elte og heve deigen
•Kobletilbrødbakemaskinen.
•Etterpipelydenvisesprogram1somstan-
dard-H.
•Velgfargepåskorpen.
•Detanbefalesåikkebarebaketobagetter,
ettersomdevilbliformyestekt.
•Hvisduvelgeråbake8bagetter(tobakster
medfirebagetter):Deterlurtåformede
åttebagetteneogderetteroppbevarefireav
demikjøleskapettildenandrestekingen.
•Trykkpå
-knappen.Driftslampenlyser,og
kolonblinkerpåtidsuret.Eltesyklusenstar-
ter,etterfulgtavhevesyklusen-I.
Merknad
–Under eltefasener det normaltat deigen
ikkeblandesjevnt.
–Strakstilberedningenerfullført,gårbrød-
bakemaskineninniventemodus.Enrekke
pipelyderfortellerdegatelte-oghevesyklu-
senerfullført,ogdriftslampenblinker.
Når lydvarslingen høres, må deigen stekes
innen én time. Etter dette tilbakestiller
maskinen seg og du kan ikke lenger bake
bagettene. Hvis dette skjer, anbefaler vi at
du bruker program 3 for å bake bagettene
alene.
2. Lage og steke bagetter
Hvis du trenger hjelp underveis, kan du se i
den medfølgende oppskriftsboken.
Vi viser deg hva bakeren gjør, men etter
noen forsøk finner du nok din egen måte
å forme bagettene på. Uansett hvordan du
gjør det, er du garantert et godt resultat.
•Løftbrødformenutavbakemaskinen-B.
•Strølittmelutoverbakebenken.
•Tadeigenutavbrødformenogleggdenpå
benken.
•Rulldeigentilenball,ogdeldenoppifire
likedelermedenkniv.
•Duharnåfiredeigemnermedsammevekt,
somduskalformetilbagetter.
Hvis du vil lage bagettene lettere og lufti-
gere, lar du deigemnene hvile i ti minutter
før du former den.
Bagettene må ikke være lengre enn lengden
på den teflonbelagte stekeformen (ca. 15
cm.).
Du kan variere smaken på brødene ved å
pynte dem. Det kan du gjøre ved å fukte
deigen med vann og rulle dem i sesam- eller
valmuefrø.
•Nårduharformetbagettene,leggerdudem
ideteflonbelagtestekeformene.
320
Siden med sesamfrø må vende ned.
•Forbestmuligresultatlagerdudiagonale
snitt(1cm)oppåbagettenemedensagtak-
ketkniv,ellermeddenmedfølgendedeigk-
niven.
Du kan også variere teksturen på bagettene
ved å lage kutt med saks over hele lengden
på dem.
•Brukdenmedfølgendebørstentilåfukte
oversiden på bagettene godt med vann,
samtidigsomduunngåransamlingavvann
pådeteflonbelagteformene.
•Plasserdetoteflonbelagtebrettenepådet
medfølgendebagettstativet.
•Sett bagettstativet i brødbakemaskinen i
stedetforbrødformen.
•Trykk
-knappenpå nyttforåfort-
setteprogrammetogbegynnestekingenav
bagettene.
•På slutten av stekesyklusen har du to
muligheter:
For bakst med fire bagetter
–Koble frabrødbakemaskinen.Ta ut ba-
gettstativet.Brukalltidgrytelapperetter-
somstativetersværtvarmt.
–Leggbagetteneoverpåristfornedkjøling.
For bakst med åtte bagetter (2x4)
–Tautbagettstativet.Brukalltidgrytelap-
perettersomstativetersværtvarmt.
–Leggbagetteneoverpåristfornedkjøling.
–Tautdefireandrebagettenefrakjøles-
kapet(somduharsnittetogfuktetmed
vannpåforhånd).
–Leggdem påbakeformene (mensduer
forsiktigforåunngååbrennedeg).
–Settstativet tilbakei brødmaskinenog
trykkpå
pånytt.
–Nårduerferdigmedåbake,koblerdufra
brødmaskinen.
–Leggbagetteneoverpåristforavkjøling.
321
OPPSKRIFTER
Følg rekkefølgen for angitte ingredienser i hver av oppskriftene. Alt etter oppskriften du
velger og tilsvarende program, kan du se på oppsummeringsskjemaet for tilberedelsesti-
dene (side 382-386)og følge inndelingen i forskjellige sykluser.
ts=teskje-ss=spiseskje
PROG. 4 - STANDARDBRØD
500 g 750 g 1000 g
1.Vann 190ml 250ml 330ml
2.Solsikkeolje 1ss 1
1/2
ss 2ss
3.Salt 1ts 1ts 1
1/2
ts
4.Sukker 2ts 3ts 1ss
5.Pulvermelk 1ss 1
1/2
ss 2ss
6.Hvetemel 345g 455g 605g
7.Tørrgjær 1ts 1ts 1
1/2
ts
PROG. 5 - PARISERLOFF
500 g 750 g 1000 g
1.Vann 200ml 275ml 365ml
2.Salt 1ts 1
1/2
ts 2ts
3.Hvetemel 350g 465g 620g
4.Tørrgjær 1ts 1ts 1
1/2
ts
PROG. 1 - BAGETT
Slik lager du fire eller åtte bagetter på ca. 100 g
400 g 800 g
1.Vann 150ml 300ml
2.Salt ¾ts 1
½
ts
3.Hvetemel 245g 490g
4.Tørrgjær 1ts 2ts
PROG. 2 - SØTE BAGETTER
Slik lager du fire eller åtte bagetter på ca. 100 g
400 g 800 g
1.Kaldmelk 140ml 280ml
2.Salt ¾ts 1
½
ts
3.Sukker 2ss 4ss
4.Hvetemel 210g 420g
5.Tørrgjær 1ts 2ts
Tilsettes ved lydsignal
6.Smør 25g 50g
PROG. 8 - HURTIGBRØD
500 g 750 g 1000 g
1.Vann
(lunkent,35°C) 210ml 285ml 360ml
2.Solsikkeolje 3ts 1ss 1
1/2
ss
3.Salt
1/2
ts 1
ts 1
1/2
ts
4.Sukker 2ts 3ts 1ss
5.Pulvermelk 1
1/2
ss 2ss 2
1/2
ss
6.Hvetemel 325g 445g 565g
7.Tørrgjær 1
1/2
ts 2
1/2
ts 3ts
PROG. 9 - GLUTENFRITT BRØD
1000 g
Brukkunferdigebrødblandinger.
Ikkeoverstig1000gmeddeig.
PROG. 6 - GROVT BRØD
500 g 750 g 1000 g
1.Vann 205ml 270ml 355ml
2.Solsikkeolje 1
1/2
ss 2ss 3ss
3.Salt 1ts 1
1/2
ts 2ts
4.Sukker 1
1/2
ts 2ts 3ts
5.Hvetemel 130g 180g 240g
6.Grovtmel 200g 270g 360g
7.Tørrgjær 1ts 1ts 1
1/2
ts
PROG. 7 - SØTT BRØD
KUVERTBRØD 500 g 750 g 1000 g
1.Pisketegg* 2 2 3
2.Myknetsmør 115g 145g 195g
3.Salt 1ts 1ts 1
1/2
ts
4.Sukker 2
1/2
ss 3ss 4ss
5.Melk 55ml 60ml 80ml
6.Hvetemel 280g 365g 485g
7.Tørrgjær 1
1/2
ts 2ts 3ts
Valgfritt: 1teskjeappelsinessens.
*1middelsegg=50g
322
PROG. 15 - FERSK PASTA
500 g 750 g 1000 g
1.Vann 45ml 50ml 70ml
2.Pisketegg* 3 4 5
1/2
3.Salt 1knivsodd
1/2
ts 1
ts
5.Hvetemel 375g 500g 670g
PROG. 13 - KAKE
SITRONKAKE 1000 g
1.Pisketegg* 4
2.Sukker 260g
3.Salt 1knivsodd
4.Smør,smeltetogavkjølt 90g
5.Sitronskall 1
1/2
sitron
6.Sitronsaft 1
1/2
sitron
7.Hvetemel 430g
8.Bakepulver 3
1/2
ts
Pisk eggene med sukker og salt i fem minutter til eg-
gedosis. Hell det inn i maskinens beholder. Tilsett det
avkjølte smeltede smøret. Tilsett saften og skallet av
sitronen. Bland mel og bakepulver sammen, og tilsett
det i blandingen. Sørg for å legge melet i en haug midt
i beholderen.
PROG. 14 - SYLTETØY
KOMPOTT OG SYLTETØY
Skjær og hakk opp fruktene etter ønske før du legger dem
i brødmaskinen.
1. Jordbær, fersken, rabarbra
eller aprikos 580g
2.Sukker 360g
3.Sitronsaft 1sitron
4.Pektin 30g
1. Appelsin eller grapefrukt 500g
2.Sukker 400g
3.Pektin 50g
PROG. 12 - GJÆRDEIG
PIZZADEIG 500 g 750 g 1000 g
1.Vann 160ml 240ml 320ml
2.Olivenolje 1ss 1
1/2
ss 2ss
3.Salt
1/2
ts 1
ts 1
1/2
ts
5.Hvetemel 320g 480g 640g
7.Tørrgjær
1/2
ts 1
ts 1
1/2
ts
PROG. 10 - BRØD UTEN SALT
500 g 750 g 1000 g
1.Vann 200ml 270ml 365ml
2.Hvetemel 350g 480g 620g
3.Aktivtørrgjær
1/2
ts 1ts 1ts
Tilsettes ved lydsignal
4.Sesamfrø 50g 75g 100g
*1middelsegg=50g
323
EVENTUELLE PROBLEMER MED OPPSKRIFTENE
1. For brød
Fikk du ikke det forventede
resultatet? Dette skjemaet
vil hjelpe deg.
MULIG ÅRSAK LØSNING
Deigenharikkeetvanligkryss
påoverflaten.
Denrektangulæreformeni
begynnelsenerujevnellerhar
enkonstanttykkelse.
Flatutvedhjelpavkjevle,om
nødvendig.
Deigenervanskeligåforme. Deterikkenokvanni
blandingen.
Blandingenerikkevellykket,start
pånytt.
Deigenbleeltetformye. Formenballpånytt,ladenhvilei
timinutterogstartderetterfra
begynnelsenigjen.
Formdeigenitotrinnmedfem
minutterspauseimellom.
Deigenerklissete,ogdeter
vanskeligåformebagetter.
Deterformyevanni
blandingen.
Halittmelpåhendene,menhelst
ikkepådeigenellerarbeidsflaten,om
mulig.Fortsettåformebagettene.
Vannetvarforvarmtdadetble
tilsatt.
2. For bagetter
Fikk du ikke det forventede
resultatet? Dette skjemaet
vil hjelpe deg.
Brød
hevet
for mye
Nedsunket
brød etter for
mye heving
Brød
hevet
for lite
Skorpe
ikke
nok stekt
Brune sider,
men brød ikke
stekt nok
Sider
og topp
melet
Knappen bleaktivert
iløpetavbakingen.
Ikkenokmel.
Formyemel.
Ikkenokgjær.
Formyegjær.
Ikkenokvann.
Formyevann.
Ikkenoksukker.
Ikkeriktigmeltype.
Ingredienseneerikkeiriktige
forhold(forstormengde).
Forvarmtvann.
Forkaldtvann.
Feilprogram.
324
Fikk du ikke det forventede
resultatet? Dette skjemaet
vil hjelpe deg.
MULIG ÅRSAK LØSNING
Deigensprekkerlettellerer
klumpetepåoverflaten.
Deigenbleeltetformye. Formenballpånytt,ladenhvilei
timinutterogstartderetterfra
begynnelsenigjen.
Formdeigenitotrinnmedfem
minutterspausemellom.
Snitteneibagettenevisesikke
tydelig.
Deigenerløs:deterformye
vanniblandingen.
Formbagettenepånyttvedåhalitt
melpåhendene,menhelstikkepå
deigenellerarbeidsflaten,ommulig.
Knivenerikkeskarpnok. Brukdenmedfølgendedeigkniven
ellerenskarp,fintaggetkniv.
Duvarfornølendedadukuttet. Snittmedenrask,kuttendebevegelse.
Snitteneharentendenstilå
lukkeselleråpnesikkeunder
steking.
Deigenerforløs:deterformye
vanniblandingen.
Blandingenerikkevellykket,start
pånytt.
Overflatenpådeigenbleikke
strektnokdadenbleformet.
Startpånytt,ogstrekkdeigenhardere
nårdusnurrerdenrundttommelen.
Deigensprekkerpåsidene
understeking.
Snitteneideigenerikkedype
nok.
Seside320forenillustrasjonavden
bestesnittformen.
Destektebagettenesitterfast
istekeformen.
Deigenblefuktetformye. Fjerndetoverflødigevannetsomble
tilsattmedbørsten.
Stekeformenetilbagetteneer
forklebrige.
Halittoljepåstekeformeneførdu
leggerpådeigen.
Bagetteneblirikkebrunenok. Duglemteåfuktedeigenmed
børsteogvannførsteking.
Strykgodtmedvannpåførsteking.
Dubrukteformyemeldadu
formetbagettene.
Værforsiktignestegang.
Romtemperaturenerforhøy
(over30°C).
Brukkaldtvann(mellom10–15°C)
og/ellerlittmindregjær.
Bagetteneharikkehevetnok. Duglemteåtilsettegjæri
blandingen.
Blandingenerikkevellykket,start
pånytt.
Gjærenkanhagåttutpådato.
Detvarikkenokvanni
blandingendin.
Bagettenebleklemtog
klappetforflatedadeble
formet.
325
GARANTI
•Detteapparateterlagetkun forhushold-
ningsbruk,ogprodusentenpåtarsegintet
ansvariforbindelsemedbruksomikkesams-
varermedinstruksjoneneoghvorpågaran-
tienblirugyldiggjort.
•Les bruksanvisningen nøye før du bruker
apparatetforførstegang.Produsentener
ikkeansvarligforbruksomikkeerisamsvar
medinstruksjonene.
MILJØ
•Nårapparateterutbruktogduskalavhende
detisamsvarmedgjeldendeforskrifter,må
dusikre atapparatet ikkekangjenbrukes
vedåkobledetfrastrømnettetogklippeav
strømledningen.
EVENTUELLE TEKNISKE PROBLEMER
PROBLEMER ÅRSAKER - LØSNINGER
Eltepinnenesitterfast
ibeholderen.
•Lademliggeibløtførdetasut.
Etteråhatrykket
på
,
skjeringenting.
•E01visesogblinkerpåskjermen,apparatetpiper:
Maskinenerforvarm.Vent1timemellom2sykluser.
•E00visesogblinkerpåskjermen,apparatetpiper:Apparateterfor
kaldt.Venttildetnårromtemperatur.
•HHHellerEEEvisesogblinkerpåskjermen,apparatetpiper:Teknisk
feil.Maskinenmårepareresavgodkjentefagfolk.
•Entidsinnstillingerprogrammert.
Etteråhatrykketpå
gårmotoren,men
eltingenstarterikke.
•Beholderenerikkesattriktigpåplass.
•Eltepinnenmanglerellererikkeriktigsattpåplass.
Idetotilfellenesomernevntovenfor,stoppapparatetmanueltmed
etlangttrykkpå
knappen.Startprosedyrenforfrapånytt.
Etterentidsinnstilt
oppstart,harikkebrødet
hevetnokelleringenting
harskjedd.
•Duharglemtåtrykkepå
etterprogrammeringen.
•Gjærenharkommetikontaktmedsaltog/ellervann.
•Eltepinnenmangler.
Brentlukt. •Endelavingredienseneharfaltutvedsidenavbeholderen:
Lamaskinenavkjøles,ogrengjørinnsidenavmaskinenmeden
fuktigsvamputenrengjøringsmiddel.
•Blandingenharrentover:forstormengdeingredienser,spesielt
væske.Følgmåleneioppskriftene.
326
PRAKTISKA RÅD
Förberedelser
1Läsbruksanvisningennoggrantochanvänd
receptensomståriden:manbakarintebröd
påsammasättibakmaskinensomförhand!
2Mät upp rätt mängd vätska med den bifo-
gade mätbägaren. Använd det bifogade
dubbla mätmåttet för att mäta upp tes-
kedar i ena änden och matskedar i den
andra. Felaktigamåttgerettdåligtresultat.
3Varnogamedattmätaupprättmängdmjöl.
Mätuppmjöletmedhjälpavenköksvåg.An-
vändtorrjästipåsar,omingetannatanges
irecepten.Användintebakpulver.Nären
påsetorrjästäröppnad skadenanvändas
inom48timmar.
4Användingrediensernainnanbästföredatum
ochförvaradempåensvalochtorrplats.
5Förattintestörajäsningen,rekommenderar
vi att alla ingredienserna läggs i bakfor-
menfrånbörjan,undvikrefterattlyfta
pålocket.Varnogamedatttillsättaingre-
diensernairättordningochmängdenligt
recepten.Förstvätskor,därefterfastaingre-
dienser.Jästen får inte komma i kontakt
med salt.
Ingredienserna tillsätts i följande ordning:
>Vätskor(smör,olja,ägg,vatten,mjölk)
>Salt
>Socker
>Mjölförstahälften
>Torrmjölkspulver
>Specifikafastaingredienser
>Mjölandrahälften
>Jäst
Användning
•Närmanbakarbrödärdegenmycketkäns-
lig för temperatur och fuktighet.Omdet
ärmycketvarmt,användkallarevätskorän
vanligt.Omdetärmycketkallt,kandetvara
nödvändigtattanvändaljummetvatteneller
mjölk(menöverskridaldrig35°C).
•Iblandkandetvaralämpligtattkontrol-
lera degen mitt i knådningen: degenska
formaenjämnbollsomintefastnarpåbak-
formenssidor,
-omdetfinnskvarmjölsominteblandatsi
degen,tillsättdålitemervatten,
-annarskandeteventuelltbehövastillsättas
ytterligarelitemjöl.
Varmycketförsiktignärdutillättermermjöleller
vatten(max1mskåtgången)ochväntaochse
omdegenblirbättreinnandutillsättermer.
•Ettvanligtfeläratttroattommantillsät-
ter mer jäst kommer brödet att jäsa högre.
Förmycketjästgördegensstrukturömtålig,
förstjäserdenmycket,förattsedansjunka
ihopundergräddningen.Dukankännapå
degenprecisinnangräddningengenomatt
försiktigttryckapådenmedfingret:degen
skallgöraettlättmotståndochfinger-av-
trycketskallsaktaförsvinna.
BESKRIVNING
1-lockmedfönster
2-kontrollpanel
a -display
b-knappstart/stopp
c - brödstorlek
d-timerinställningochtidsinställning
förprogram11
e- valavfärgpåskorpan
f -programval
g- driftindikator
3-bakform
4-knådare
5-mätbägare
6-tesked/matsked
7-tillbehör:krokföratttaavknådaren
8-baguetteställ+tvåsläpp-lättbehandlade
baguetteformar
9-baguettekniv+pensel
SV
327
INNAN DU ANVÄNDER APPARATEN FÖRSTA GÅNGEN
•Tabortalltförpackningsmaterial,klisterlap-
parochtillbehörsomfinnsinutiochutanpå
apparaten-A.
•Rengöralldelarochsjälvaapparatenmeden
fuktigtrasa.
Varning: Baguettekniven är mycket vass.
Var försiktig.
SNABBSTART
•Rulla ut nätsladden helt och hållet och
pluggainstickkontakteniettjordatuttag.
•Enlättodörkanförekommaviddenförsta
användningen.
•Taurbakformengenomattlyftahandtaget
ochvridabakformenenaningmoturs.Sätt
knådarenpåplats-B-C.
Tillsättingrediensernaibakformenirättord-
ning.Mätuppallaingrediensernanoga-D-E.
•Sätt tillbaka bakformen. Genom att hålla
bakformenmedhjälpavhandtaget,sänkner
den ibakmaskinenså att den passaröver
drivaxeln(dumåstelutabakformenlitetåt
enasidanförattgöradetta).Vridförsiktigt
medursochdenlåserfastpådrivaxeln-F-G.
•Stänglocket.Anslutkontaktentillettelut-
tagochstartamaskinen.Dethörsettpip
och program 1visas enligt fabriksinställ-
ningen,dvs.800gmellanfärg.Omduvill
användaprogram4tryckerdupåknappen
tregånger-H.
•Tryck påknappen . De2 punkterna
timernblinkar.Kontrollampantänds-I-J.
•Närgräddningenärklar,drautkontakten.Ta
utbakformengenomattlyftaihandtaget.
Användalltidgrytlappareftersomformens
handtagochlocketsinsidaärmycketheta.
Tautbrödetpåettbakgallerochlåtsvalnai
1timme-K.
NO OK
Om du vill sätta igång omedelbart föreslår vi att du provar BASRECEPTET för att baka ditt
första bröd.
BASRECEPT (program4) INGREDIENSERNA-tsk=tesked-msk=matsked
FÄRG=MEDIUM 1.VATTEN=330ml
2.OLJA=2msk
3.SALT=1
1
/
2
tsk
4.SOCKER=1msk
5.TORRMJÖLKSPULVER=2msk
6.VETEMJÖL=605g
7.JÄST=1
1
/
2
tsk
STORLEK=1000g
TID=3:09
328
ochsocker.Omduanvänderfärdigabröd-
mixerförattbakabriocherellervetebröd,
överskridintetotalt750gdeg.Virekom-
menderarattduanvänderinställningenför
LJUSskorpafördinaförstabriocher.
8. Snabbt Bröd. Programmetförvittsnab-
brödärsärskiltavsettförreceptetpåsnab-
bröd.Idethärprogrammetgårdetinteatt
ställainviktochfärgpåskorpan.Fördet
härreceptetfårvattentemperaturenvara
högst35°C.
9. Glutenfritt Bröd.Detärlämpligttillglute-
nallergiker(celiaki),glutenfinnsimånga
sädesslag(vete, korn,råg,havre, kamut,
dinkel,etc...).Seanvisningarnapåpaketet.
Bakformenskasystematisktrengörassåatt
detintefinnsriskförattandramjölsorter
hamnaribrödet.Vidsvåraglutenallergier,
setillattävenjästenärglutenfri.Gluten-
frittmjölgördetintemöjligtattuppnåen
optimal blandning. Fördärförner degen
frånsidornavidknådningenmedenplasts-
patel.Glutenfrittbrödfårenmerkompakt
konsistensochenljusarefärgänvanligt
bröd.Detgårbaraattanvändainställnin-
gen1000gtilldettaprogram.
10. Bröd utan Salt.Brödärettavdelivsmedel
somtillförmestsaltidendagligakosten.
Ettreduceratsaltintagminskarriskenför
hjärt-ochkärlsjukdomar.
11. Enbart Gräddning. Programmet Enbart
gräddning gör det möjligt att endast
grädda i 10–70 min, med inställning i
intervallerpå10min.Detkananvändas
ensamtelleranvändas:
a)tillsammansmedprogrammetdeg
b)föruppvärmningellerförenknaprigare
ytaavredanfärdiggräddat,svalnatbröd,
c)förattavslutagräddningenihändelse
avlängreströmavbrottundergräddning.
Bakmaskinen skall inte lämnas utan til-
lsyn vid användning av program 11.
För att avbryta en bakningscykel innan
denärklar,avbrytprogrammetmanuellt
genomettlångttryckpåknappen
.
ANVÄNDNING AV BAKMASKINEN
För varje program visas en förprogramme-
rad inställning. Välj önskade inställningar
manuellt.
Programval
Valetavettprogramstartarenserieinställnin-
gar,somautomatisktvisasenefteren.
Knappen MENU gerdigmöjlighetatt
välja ettvisst antal olika program.
Tidendettarförrespektiveprogram
visas.Förvarjetryckpåknappen
övergår
numretidisplayentillföljandeprogram,från
1-15:
1. Baguette.Medbaguetteprogrammetkan
dubakadinaegnabaguetter.Dethärpro-
grammetutförsitresteg.
1:asteget>knådningochjäsningavdegen
2:asteget>formning(närpipethörsblin-
karlampanvidbaguettesymbolen
).
3:esteget>gräddning
Gräddningengörsefterattbaguetternahar
formats(i denmedföljandereceptboken
beskrivshurmanformarbaguetter).
2. Söt baguette. Försötabullar:smördegs-
bakverk,briocheretc.Dethärprogrammet
ärlikadantsomprogram1Baguette.
3. Grädda baguetter. Medprogram3kandu
gräddabaguetteravdegsomgjortsiord-
ningiförväg.Bakmaskinenbörinteläm-
nasutantillsynnärprogram3används.
Omduvillavbrytaprogrammetinnandet
ärfärdigtkandugöradetgenomatttrycka
på
.Detfinnsingenmellanfärgsinställ-
ningidethärprogrammet.Duböranvända
ljusskorpaförsötadegarochmörkskorpa
förmatbröd.
4. Basrecept. Programmet Basrecept kan
användas till de flesta brödrecept med
vetemjöl.
5. Franskbröd. Franskbrödprogrammet an-
vändsförtraditionelltfranskbrödsomär
ganskaluftigt.
6. Fullkornsbröd. Programmetfullkornsbröd
användstillgrövremjölsorter.
7. Sött Bröd. ProgrammetSöttbrödärläm-
pligttillreceptsominnehållermerfett
329
12. Deg.Programmet Deggräddar inte.Det
ärettprogramsomknådarochjäserdeg.
T.ex.:pizzadeg.
13. Mjuk Kaka. För bakverk ochkakormed
bakpulver.Detgårbaraattanvändains-
tällningen1000gtilldettaprogram.
14. Sylt.ProgrammetSyltkokarautomatiskt
syltiformen.
15. Ojäst deg.Program15knådarenbart.Det
är avsettfördeg som intejäser.T.ex.:
pasta.
Val av brödstorlek
Brödstorlekenärförprogrammeradpå1000g.
Viktenärungefärlig.Sereceptenförytterli-
gareprecision.Program3,9,11,12,13,14,
15haringeninställningavstorlek.Iprogram
1och2kanduväljamellantvåviktalternativ:
–400gförenomgång(4baguetter),lampan
vid500gtänds
–800gförtvåomgångar(8baguetter),lam-
panvid1000gtänds
Tryckpåknappen
förattvälja500g,750
geller1000g.Symbolentändsmittemotvald
inställning.
Val av färg
Gräddningsgraden är förprogrammerad
MEDIUM.Program12,14,15haringeninstäl-
lningavgräddningsgrad.
Trevalärmöjliga:LJUS/MEDIUM/MÖRK.
Om duönskar ändra denförprogrammerade
inställningen,tryckpåknappen
ändatills
symbolentändsmittemotvaldinställning.
Start / Stopp
Tryckpåknappen förattstartamaskinen.
Nedräkningenbörjar.Förattavbrytaprogram-
metellertaborttimerinställningen,tryck3
sekunderpåknappen
.
BAKNINGSPROCESSEN
En tabell på sidorna 382-386 visar hur bak-
ningen sker beroende på vilket program som
valts.
Knådning
Formar brödets struktur för att uppnå en
optimal jäsning.
Idennaetappochiprogram1,2,4,5,6,7,
8,10,12,13,hardumöjlighetatttillsätta
ingredienser: torkad frukt, oliver, etc. En
summersignal indikerarnär du kantillsätta
ingredienser. Se översiktstabellen för bak-
ningsprocessen(sidan382-386)ochkolumnen
“extra”.Kolumnenindikerartidensomkommer
attvisasimaskinensdisplaynärsignalenhörs.
Förattvetaexaktefterhurlångtidsignalen
hörs,draavtidenikolumnen“extra”frånden
totalabakningen.
T.ex.“extra”=2:51och“totaltid”=3:13,
ingrediensernakantillsättasefter22min.
Vila
Låter degen vila för att förbättra kvaliteten
på knådningen.
Jäsning
Brödet jäser och utvecklar sin arom.
Gräddning
Gräddar brödet och ger det en brun och kna-
prig gräddningsyta.
Varmhållning
Håller brödet varmt efter bakningen. Vi
rekommenderar dock att brödet tas ut ur
maskinen så snart det är klart.
330
TIMERINSTÄLLNING
Du kan programmera maskinen så att brö-
det är klart vid önskad tidpunkt, upp till 15
timmar i förväg. Timerinställningen kan inte
användas i program 3, 8, 11, 12, 13, 14, 15.
Timernkanställas inefterval avprogram,
gräddningsgradochbrödstorlek.Programmets
tidvisas.Räknauttidsskillnadenmellannär
dustartarprogrammetochtidpunktennärdu
villattbrödetskavaraklart.Maskineninklu-
derarautomatiskttidendettarförprogrammet
attbliklart.Medhjälpavknapparna
och
,visastidenduräknatfram( uppåtoch
nedåt).Kortatryckbläddrarframperioder
på10minåtgången+kortpip.Medettlångt
tryck,bläddrasperioderpå10minframkonti-
nuerligt.
T.ex.:klockanär20:00ochduvillattbrödet
skavaraklartklockan7:00nästamorgon.Pro-
grammera11:00medhjälpavknapparna
och
.Tryckpåknappen .Ettpiphörs.De
2punkterna
påtimernblinkar.Nedräknin-
genbörjar.Kontrollampantänds.
Omduångrardigellerönskarändratidsins-
tällningen,görettlångttryckpåknappen
ändatillsensignalhörs.Denförprogramme-
radetidenvisas.Upprepaproceduren.
Vissa ingredienser kan surna. Använd inte
timerinställningentillreceptsominnehåller:
färskmjölk,ägg,yoghurt,ost,färskfrukt.
Varmhållning:efterprogram1,2,4,5,6,7,
8,9,10,13,kandulåtabrödetvarakvari
maskinen.Varmhållningenvararientimme
ochstartasautomatiskteftergräddningen.En
symboltändsmittemot.
Displayenvisar0:00underhelavarmhållnin-
genoch prickarna
påtimern blinkar.Vid
slutetavprogrammetstopparapparatenauto-
matisktefterettflertalljudsignaler.
Praktiska råd
I händelse av strömavbrott:ompågående
programavbrytsavettströmavbrottelleren
felaktig inställning, kommer maskinen att
sparaprogrammeti7min.Bakningsprocessen
fortsätterdärefterdär denavbröts.Om det
däremotdröjerlängre,kommerprogrammerin-
genattförloras.
Om du gör två program efter varandra,vänta
1timmemellanprogrammeninnandustartar
detföljande.
När du tar ut brödet ur bakformen:detkan
händaattknådarensitterfastibrödet.
Isåfall,användtillbehöret“kroken” enligt
följande:
>tautbrödeturbakformen,läggdetvarma
brödetpåsidanochhållfastdetmedhan-
denförseddmedengrytlapp,
>förinkrokeniknådarensaxel-M,
>draförsiktigtföratttaavknådaren-M,
>ställbrödetuppochlåtdetsvalnapåett
bakgaller.
M
331
INGREDIENSERNA
Fett och olja:fettgörbrödetmjukareochsaf-
tigare.Dethållersigocksåbättreochlängre.
Förmycketfettgörattjäsningengårlångsam-
mare.Omduanvändersmör,skärdetismå
bitarsåattdetfördelasjämntelleranvänd
rumstempereratsmör.Tillsättintevarmtsmör.
Undvikattfettkommerikontaktmedjästen,
eftersomdetkanhindrajästenifrånatttaupp
vätska.
Ägg: ägg berikar degen, förbättrar brödets
färg ochfrämjarett gott inkråm. Recepten
ärberäknadeförmedelstoraäggpå50g,om
äggenärstörre,tillsättlitemjöl;omäggenär
mindre,talitemindremjöl.
Mjölk:Dukananvändafärskmjölk(kall,om
inteannatangesireceptet)ellermjölkpulver.
Mjölkharenemulgerandeeffektochgerett
finporigtbrödmedgottinkråm.
Vatten:vattenfuktarochaktiverarjästen.Det
fuktarocksåstärkelsenimjöletochformarin-
kråmet.Mankanbytautvattnet,endeleller
helamängdenmotmjölkellerandravätskor.
Temperatur: se första stycket i avsnittet om
användning (sid 326).
Mjöl: mjöletsviktvarierarpåtagligtberoende
påmjölsort.Mjöletskvalitetkanocksåinverka
påresultatet.Förvaramjöletitättslutandebur-
kareftersommjölärkänsligtförluftfuktighet
ochlättkanabsorberaellertvärtemotförlora
fuktighet.Användmjölsortersomäravsedda
och mpliga r att baka bröd. Tillsats av
havre,kli,vetegroddar,rågellerhelafröer i
bröddegen,geretttyngreochmindrebröd.
Användning av vetemjöl special eller ve-
temjöl rekommenderas, om inget annat
anges i recepten. Vid användning av färdiga
brödmixer för att baka bröd, brioche och ve-
tebröd, överskrid inte totalt 750 g deg. Följ
tillverkarens instruktioner när du använder
sådana här mjölblandningar.
Resultatetberorocksåpåhursiktatmjöletär:
ettgrövremjöl(dvssominnehållerendelav
kornet),gerinteettlikahögtbrödochblir
merkompakt.
Socker: använd helst strösocker, rörsocker
ellerhonung.Användintebitsocker.Socker
påskyndarjäsningen,gerbrödetgodsmakoch
förbättrargräddningsgraden.
Salt:framhäver smakenochreglerarjästen.
Skallintekommaikontaktmedjästen.Tack
varesaltetärdegenfast,kompaktochjäser
inteförfort.Förbättrarocksådegensstruktur.
Jäst:bagerijästfinnsifleraformer:färskifyr-
kantigasmåpaket,torkadochaktivdärman
tillsättervätskaellertorkadochinstant.Färsk
jästsäljsivanligamatvaruaffärer.Denfärska
eller torkade instant jästen tillsätter man
direktibakformenibakmaskinentillsammans
medövrigaingredienser.
Komihågattsmulasönderdenfärskajästen
medfingrarnaförattdenskalllösasupplät-
tare.Baradenaktivatorkadejästen(granulat)
måstelösasuppilitetljummetvattenförean-
vändning.Väljentemperatursånära35°Csom
möjligt,lägretemperatursåjäserdetsämre
ochhögretemperatursåförlorardenjäskraft.
Hålldigtilldeangivnamängdernaochkom
ihågattmultipliceramängdenomduanvänder
färskjäst(setabellennedan).
Jämförelselista kvantitet/vikt mellan torrjäst
och färsk jäst.
Torrjäst (tsk)
1 1,5 2 2,5 3 3,5 4 4,5 5
Färsk jäst (gram)
9 13 18 22 25 31 36 40 45
Tillsatser (torkad frukt, oliver, etc.):dukan
skapa personligarecept genom atttillsätta
ingredienserenligt egnaönskemål,menför
ettbraresultatvarnogamed:
332
>att tillsätta ingredienserna, speciellt
ömtåligaingredienser,närsummersignalen
hörs,
>hårdafröer(somlinfröochsesam)kantil-
lsättas såsnartknådningen börjar för en
enklareanvändningavmaskinen
(t.ex.vidtimerinställning),
>attfrysachokladspånsåattdeintesmälter
underknådningen.
>noggranttorkaavsådanaingrediensersom
ärsärskiltblötaellerfeta(oliver,tillexem-
pel):torkademmedhushållspapperochströ
mjölöverdemsåattdelättkanbakasin
idegen
>tillsättinteförstoramängder,brödetriske-
rardåensämrejäsning,följnogadeangivna
mängdernairecepten,
>setillattdetintehamnarnågraingredien-
serpåutsidanavbakformen.
RENGÖRING OCH UNDERHÅLL
•Draursladdenurvägguttaget.
•Rengörmaskinensutsidaochinsidameden
fuktigsvamp.Torkanoggrant-L.
•Diskabakformenochknådarenivarmtvat-
tenmeddiskmedel.Omknådarenfastnati
bakformen,blötläggi5-10min.
•Vidbehov kanlocketrengörasmedvarmt
vattenochensvamp.
•Diska inte någon del av
maskinen i diskmaskin.
•Använd inte rengöringsmedel, skursvamp
eller alkohol.Använden mjuk ochfuktig
trasa.
•Doppaaldrignermaskinenellerlocketivat-
ten.
333
BAKA BAGUETTER
För det här receptet behöver du alla medföljande baguettetillbehör: ett baguetteställ (8),
två släpp-lättbehandlade baguetteformar (8), en baguettekniv (9) och en pensel (9).
1. Knådning och jäsning av degen
•Sättisladdentillbakmaskinen.
•Efterpipetvisasprogram1enligtfabriksins-
tällningen-H.
•Väljfärgpåskorpan.
•Dubörintegräddabaratvåbaguetterefter-
somdedåblirövergräddade.
•Omdubakaråttabaguetter(tvåomgångar
medfyrabaguetter):Dubörformaallaåtta
baguetternaochsedanförvarafyraavdemi
kylskåpettilldenandragräddningen.
•Tryckpåknappen
.Lampanfördriftläge
börjarlysaochkolonetmellantidssiffrorna
blinkar.Knådningenavdegensätterigång,
ochsedanjäsningen-I.
Obs!
–Underknådningsmomentetärdetnormalt
attdegeninteblandasjämnt.
–Närprocedurenärklargårbakmaskinenini
standbyläge.Närknådningenochjäsningen
ärklarhörsflerapipochlampanfördriftläge
blinkar.
Efter ljudsignalen måste degen gräddas
inom en timme. Efter den tiden återställs
maskinen automatiskt och det går inte
längre att grädda baguetterna. Om det in-
träffar rekommenderar vi att du använder
program 3 som bara är för gräddning av
baguetter.
2. Forma och grädda baguetterna
De olika stegen beskrivs i den medföljande
receptboken.
Vi visar vad bakmaskinen gör, men när du
har försökt några gånger kommer du säkert
på ditt eget sätt att forma baguetter. Det
spelar ingen roll hur du gör det; resultatet
blir ändå bra.
•Taurbrödformenurbakmaskinen-B.
•Strölitemjölöverdinarbetsyta.
•Taurdegenurbrödformenochläggdenpå
arbetsytan.
•Rulladegentillenbollochskäruppdenmed
knivifyralikadelar.
•Duharnufyradegbitarmedsammaviktsom
duskaformatillbaguetter.
Om du vill ha lättare och luftigare baguet-
ter kan du låta degbitarna vila i tio minuter
innan du börjar forma dem.
Baguetterna får inte vara längre än de släpp-
lättbehandlade bakformarna (cirka 15 cm).
Du kan variera smaken på brödet med olika
garneringar. Det gör du genom att fukta
degen med vatten och rulla baguetterna i
sesam- eller vallmofrön.
•Närduharformatbaguetternaläggerdudem
ibaguetteformarna.
334
Skarven måste ligga nedåt.
•Förbästaresultatskärdu1centimeterlånga
skårordiagonaltpåovansidan avbaguet-
ternamedensågtandadknivellermedden
medföljandebaguettekniven.
Du kan även variera konsistensen på ba-
guetterna genom att klippa med en sax
längs med baguetten.
•Tapenselnochpenslaovansidanavbaguet-
ternarikligtmedvatten,menlåtdetinte
blikvarnågotvattenpådesläpp-lättbehan-
dladeformarna.
•Sätt i de två baguetteformarna i det
medföljandebaguettestället.
•Sättibaguetteställetpåbrödformensplats
ibakmaskinen.
•Tryckknappen
engång tillföratt
återuppta programmet och börja grädda
baguetterna.
•När baguetterna är färdiggräddade har du
två alternativ:
för en omgång med fyra baguetter
-Dra ur sladden till bakmaskinen. Ta ur
baguettestället.Användalltidgrytlappar
eftersomställetärmycketvarmt.
-Tauppbaguetternaurbaguetteformarna
ochlåtdemsvalnapågaller.
för en omgång med åtta baguetter (2x4)
-Taurbaguettestället.Användalltidgryt-
lappareftersomställetärmycketvarmt.
-Tauppbaguetternaurbaguetteformarna
ochlåtdemsvalnapågaller.
-Taframde andra fyrabaguetterna från
kylskåpet(somduharskåratochpenslat
medvatteniförväg).
-Läggdemiformarna(varförsiktigsåatt
duintebrännerdig).
-Sätt tillbaka stället i bakmaskinen och
tryckpå
igen.
-Närbaguetternaärfärdiggräddadekandu
draursladdentillbakmaskinen.
-Tauppbaguetternaurbaguetteformarna
ochlåtdemsvalnapågaller.
335
RECEPT
För alla recepten gäller det att lägga i ingredienserna i rätt ordning. Beroende på vilket
recept du valt och motsvarande program, så kan du se översiktstabellen för bakningspro-
cessen (sidan 382-386)hur brödet kommer att bakas.
tsk=tesked-msk=matsked
PROG. 4 - BASRECEPT
500 g 750 g 1000 g
1.Vatten 190ml 250ml 330ml
2.Solrosolja 1msk 1
1/2
msk 2msk
3.Salt 1tsk 1tsk 1
1/2
tsk
4.Socker 2tsk 3tsk 1msk
5.Torrmjölkspulver 1msk 1
1/2
msk 2msk
6.Vetemjöl 345g 455g 605g
7.Torrjäst 1tsk 1tsk 1
1/2
tsk
PROG. 5 - FRANSKBRÖD
500 g 750 g 1000 g
1.Vatten 200ml 275ml 365ml
2.Salt 1tsk 1
1/2
tsk 2tsk
3.Vetemjöl 350g 465g 620g
4.Torrjäst 1tsk 1tsk 1
1/2
tsk
PROG. 1 - BAGUETTE
Fyra eller åtta baguetter på cirka 100 g var
400 g 800 g
1.Vatten 150ml 300ml
2.Salt ¾tsk 1
½
tsk
3.Vetemjöl 245g 490g
4.Torrjäst 1tsk 2tsk
PROG. 2 - SÖT BAGUETTE
Fyra eller åtta baguetter på cirka 100 g var
400 g 800 g
1.Kallmjölk 140ml 280ml
2.Salt ¾tsk 1
½
tsk
3.Socker 2msk 4msk
4.Vetemjöl 210g 420g
5.Torrjäst 1tsk 2tsk
Tillsätt när det piper
6.Smör 25g 50g
PROG. 8 - SNABBT BRÖD
500 g 750 g 1000 g
1.Vatten
(ljummet,35°C) 210ml 285ml 360ml
2.Solrosolja 3tsk 1msk 1
1/2
msk
3.Salt
1/2
tsk 1
tsk 1
1/2
tsk
4.Socker 2tsk 3tsk 1msk
5.Torrmjölkspulver 1
1/2
msk 2msk 2
1/2
msk
6.Vetemjöl 325g 445g 565g
7.Torrjäst 1
1/2
tsk 2
1/2
tsk 3tsk
PROG. 9 - GLUTENFRITT BRÖD
1000 g
Användendastfärdigblandadmjölmix.
Överskridintemängden1000gdeg
PROG. 6 - FULLKORNSBRÖD
500 g 750 g 1000 g
1.Vatten 205ml 270ml 355ml
2.Solrosolja 1
1/2
msk 2msk 3msk
3.Salt 1tsk 1
1/2
tsk 2tsk
4.Socker 1
1/2
tsk 2tsk 3tsk
5.Vetemjöl 130g 180g 240g
6.Fullkornsmjöl 200g 270g 360g
7.Torrjäst 1tsk 1tsk 1
1/2
tsk
PROG. 7 - SÖTT BRÖD
BRIOCHE 500 g 750 g 1000 g
1.Ägg,uppvispade* 2 2 3
2.Mjuktsmör 115g 145g 195g
3.Salt 1tsk 1tsk 1
1/2
tsk
4.Socker 2
1/2
msk 3msk 4msk
5.Mjölk 55ml 60ml 80ml
6.Vetemjöl 280g 365g 485g
7.Torrjäst 1
1/2
tsk 2tsk 3tsk
Valfritt: 1tskapelsinblomsvatten
*1mediumägg=50g
336
PROG. 15 - FÄRSK PASTA
500 g 750 g 1000 g
1.Vatten 45ml 50ml 70ml
2.Ägg,uppvispade* 3 4 5
1/2
3.Salt 1kryddmått
1/2
tsk 1
tsk
5.Vetemjöl 375g 500g 670g
PROG. 13 - MJUK KAKA
CITRONKAKA 1000 g
1.Ägg,uppvispade* 4
2.Socker 260g
3.Salt 1kryddmått
4.Smält,avsvalnatsmör 90g
5.Citronskal 1
1/2
citron
6.Citronsaft 1
1/2
citron
7.Vetemjöl 430g
8.Bakpulver 3
1/2
tsk
Vispa äggen med socker och salt i 5 minuter tills det är
vitt och pösigt. Häll det i bakmaskinens bakform. Tillsätt
det avsvalnade smöret. Tillsätt citronsaft + skal. Blanda
mjöl och bakpulver och häll ned det i äggsmeten. Se till
att mjölet bildar en hög i mitten av äggsmeten.
PROG. 14 - SYLT
FRUKTMOS OCH SYLT
Skär eller hacka frukten enligt önskemål innan den läggs
i bakmaskinen.
1. Jordgubbar, persikor,
rabarber eller aprikoser 580g
2.Socker 360g
3.Citronsaft 1citron
4.Pektin 30g
1. Apelsin och/eller grapefrukt 500g
2.Socker 400g
3.Pektin 50g
PROG. 12 - DEG
PIZZADEG 500 g 750 g 1000 g
1.Vatten 160ml 240ml 320ml
2.Olivolja 1msk 1
1/2
msk 2msk
3.Salt
1/2
tsk 1
tsk 1
1/2
tsk
5.Vetemjöl 320g 480g 640g
7.Torrjäst
1/2
tsk 1
tsk 1
1/2
tsk
PROG. 10 - BRÖD UTAN SALT
500 g 750 g 1000 g
1.Vatten 200ml 270ml 365ml
2.Vetemjöl 350g 480g 620g
3.Torrjäst
1/2
tsk 1tsk 1tsk
Tillsätt när det piper
4.Sesamfrön 50g 75g 100g
*
1mediumägg=50g
337
FELSÖKNINGSTABELL FÖR ATT FÖRBÄTTRA DINA RECEPT
1. För bröd
Resultatet blev inte vad du
väntade dig? Tabellen hjälper
dig att hitta felet.
MÖJLIG ORSAK LÖSNING
Degenärintejämn. Denfyrkantigaformenibörjan
ärintejämnellerjämntjock.
Plattautmedenkavelomdetbehövs.
Detärsvårtattformadegen. Detärförlitevattenidegen. Dindegärmisslyckad.Börjaomfrån
början.
Degenhararbetatsförmycket. Formaenbulleigen,låtdenvilai
tiominuterochbörjasedanomfrån
början.
Formadegenitvåsteg,medfem
minutersvilaemellan.
Degenärklibbigochdetär
svårtattformabaguetter.
Detärförmycketvattenidegen. Mjölahändernalätt,menommöjligt
helstintedegenellerarbetsytan.
Fortsättformabaguetterna.
Vattnetvarförvarmtnärdet
tillsattes.
2. För baguetter
Resultatet blev inte
vad du väntade dig?
Tabellen hjälper dig
att hitta felet.
Brödet
har jäst
för högt
Brödet har sjunkit
ihop efter att ha
jäst för mycket
Brödet har
inte jäst
tillräckligt
Skorpan är
inte tillräckligt
gräddad
Sidorna är bruna
men brödet är inte
tillräckligt gräddat
Sidorna och
ovansidan
är mjöliga
Knappen haraktiverats
undergräddningen.
Förlitemjöl.
Förmycketmjöl.
Förlitejäst.
Förmycketjäst.
Förlitevatten.
Förmycketvatten.
Förlitesocker.
Dåligmjölkvalitet.
Felaktigaproportionerpå
ingredienserna(förstor
mängd).
Förvarmtvatten.
Förkalltvatten.
Felaktigtprogram.
338
Resultatet blev inte vad du
väntade dig? Tabellen hjälper
dig att hitta felet.
MÖJLIG ORSAK LÖSNING
Degensmularsigochärknölig
påytan.
Degenhararbetatsförmycket. Formaenbulleigen,låtdenvilaitio
minuterochbörjasedanomfrån
början.
Formadegenitvåsteg,medfem
minutersvilaemellan.
Skårornapåbaguettensyns
knappt.
Degenärklibbig:Detärförmy-
cketvattenidegen.
Formaombaguetternamedmjölade
händer,menmjölaommöjligthelst
intedegenellerarbetsytan.
Knivenärintevassnog. Använddenmedföljande
baguetteknivenellerenmycketvass
fintandadkniv.
Duskardemintebestämtnog. Skårornaskaskärasmedensnabb,
distinktsnittrörelse.
Skårornastängersigeller
öppnasintevidgräddningen.
Degenärförklibbig:Detärför
mycketvattenidegen.
Dindegärmisslyckad.Börjaomfrån
början.
Brödytansträcktesinteut
tillräckligtnärbaguetten
formades.
Börjaomfrånbörjan,ochdrahårdare
idegennärdusnurrardenrunttum-
men.
Degensprickerpåsidornanär
dengräddas.
Skårornaidegenärintedjupa
nog.
Gåtillsidan334därdetfinnsenbild
påhurskårornabörseut.
Degräddadebaguetterna
fastnariformen.
Degenharfuktatsförmycket. Torkabortöverflödigtpåpenslatvat-
ten.
Baguetteformarnaärinte
smorda.
Smörjformarnainnanduläggerdegen
idem.
Baguetternafårinte
tillräckligtmedfärg.
Duglömdepensladegenmed
vatteninnangräddningen.
Glömintedetnästagång.
Duhadeförmycketmjölpå
baguetternanärduformade
dem.
Penslaordentligtmedvattenföre
gräddningen.
Temperaturenirummetärhög
(över30°C).
Användkalltvatten(mellan10och
15°C)och/ellerlitemindrejäst.
Baguetternaharintejäst
tillräckligt.
Duglömdeatttillsättajäst. Dindegärmisslyckad.Börjaomfrån
början.
Jästenkanskehadegåttut.
Detvarförlitevattenidegen.
Baguetternatrycktesihopför
mycketnärjagformadedem.
339
GARANTI
•Apparatenärendastavseddförhemmabruk.
Tillverkarentaringetansvarföranvändning
sominteärienlighetmedinstruktionerna,
ochigarantinupphörisådanafallattgälla.
•Läsbruksanvisningennoggrantinnanduan-
vänderapparatenförförstagången:Tillver-
karenaccepteraringetansvarihändelseav
användningsominteföljerinstruktionerna.
MILJÖ
•Innan dukasserar apparaten när denhar
nåttslutetav sinlivslängdska duenligt
gällandereglersetillsåatt denintekan
återanvändasgenomattdraursladdenoch
skäraavden.
TEKNISK FELSÖKNINGSTABELL
PROBLEM ORSAKER - ÅTGÄRD
Knådarnasitterfast
ibakformen
•Blötlägginnandentasav.
Ingentinghänder
efteratthatrycktpå.
•E01visaspådisplayenochblinkar,apparatenpiper:
Maskinenärförvarm.Vänta1timmemellan2bakningsprocesser.
•E00visaspådisplayenochblinkar,apparatenpiper:
apparatenärförkall.Väntatillsdenharfåttrumstemperatur.
•HHHellerEEEvisaspåskärmenochblinkar,apparatenpiper:
funktionsstörning.Maskinenmåstelämnastillenauktoriserad
serviceverkstad.
•Entimerinställningharprogrammerats.
Efteratthatrycktpå
fungerarmotornmen
maskinenknådarinte.
•Bakformenärinteordentligtpåplats.
•Knådarenärintepåplatsellerfelaktigtisatt..
Ibådafallen,stoppamaskinenmanuelltmedettlångttryckpå
-knappen.Börjaommedreceptetfrånbörjan.
Efterentimerinställninghar
brödetintejästtillräckligt
ellersåharingentinghänt.
•Duharglömtatttryckapå
efterprogrammeringen.
•Jästenharkommitikontaktmedsaltetoch/ellervattnet.
•Knådarenärintepåplats.
Detluktarbränt. •Endelavingrediensernaharkommitutanförbakformen:
låtmaskinensvalnaochrengörinsidanavmaskinenmedenfuktig
svamputanrengöringsmedel.
•Degenharsvämmatöver:förstormängdingredienser,isynnerhet
vätska.Varnogamedproportionernairecepten..
340
KÄYTÄNNÖN NEUVOJA
Käyttöönotto
1Luetarkoinkäyttöohjejasovellaannettuja
valmistusohjeita:koneeivalmistaleipää
samoinmenetelminkuinkäsinleivottaessa!
2Mittaa nesteet koneen mukana toimite-
tulla mittamukilla. Käytä koneen mukana
toimitettua kaksiosaista annostinta ja
mittaa sen yhdellä puolella teelusikalli-
sia ja toisella ruokalusikallisia.Josmitat
eivätoletarkat,tuloksetepäonnistuvat.
3Jauhot on mitattava hyvin tarkasti. Tästä
syystäneonpunnittavakeittiövaa’alla.Käytä
pussiin pakattua kuivattua leipomohiivaa.
Elleivalmistusohjeessaoleneuvottutoisin,
äläkäytäleivinpulveria. Kunhiivapussion
avattu,seonkäytettävä48tunninkuluessa.
4Käytäaineksiaennenniidenviimeistäilmoi-
tettuakäyttöpäivääjasäilytäneviileässäja
kuivassapaikassa.
5Jotta taikinannousemisprosessi eihäiriy-
tyisi,kehoitammekaikkienaineksiensijoit-
tamistaastiaanheti alussajavälttämään
kannen avaamista koneen käytön aikana.
Noudatatarkoinvalmistusohjeissailmoitet-
tujaaineksienjärjestystäjamäärää.Ensin
nesteetjasittenkiinteätainekset.Hiiva ei
saa joutua kosketuksiin suolan kanssa.
Tavallisesti noudatettava järjestys :
>Nesteet(voi,ruokaöljy,munat,vesi,maito)
>Suola
>Sokeri
>Jauhot,puoletmäärästä
>Maitojauhe
>Muutkiinteätainekset
>Jauhot,toinenpuolimäärästä
>Hiiva
Käyttö
•Leivänvalmistusriippuusuurestilämpö-
ja kosteusolosuhteista. Jossääonerittäin
kuuma,suosittelemmetavallistakylmempien
nesteidenkäyttöä.Jostaasolosuhteetovat
kylmät, voi olla välttämätöntä lämmittää
vesitaimaitohaaleaksi(eikuitenkaankos-
kaanyli35°C).
•Joskus kannattaatarkistaa taikina kes-
ken alustuksen, taikinanonmuodostettava
tasainen pallo, joka irtoaa hyvin kulhon
seinämistä.
> jos kokojauhomäärä ei olesekoittunut
taikinaan,onlisättävähiemanvettä,
>muussatapauksessaonlisättävähieman
jauhoja.
Lisäyksetontehtävähyvinvarovasti(kor-
keintan1ruokalusikallinenkerrallaan)odo-
tettava tyydyttävää tulosta ennen uuden
lisäyksensuorittamista.
•Yleisestiajatellaanerheellisesti,ettähii-
van lisääminen taikinaan auttaa leipää ko-
hoamaan paremmin. Liikahiivaheikentää
taikinankoostumusta,taikinakohoaakyllä
hyvin, muttalaskeepaistovaiheessa. Voit
tarkistaataikinanjuuriennenpaistovaihetta
koskettaensitäkevyestisormenpäillä:taiki-
nanonoltavakiinteätäjasormienjättämien
jälkienonhäivyttävävähitellen.
KUVAUS
1-ikkunallavarustettukansi
2-kojetaulu
a -näyttöruutu
b-näppäinpäälle/pois
c - painonvalinta
d-myöhemmäksiohjelmoidunkäynnistyksen
säätövalitsinjaajansäätövalitsinohjelmassa11
e- leivänpaahto
f -ohjelmavalinta
g- käynnistyksenmerkkivalo
3-leipäkulho
4-sekoitin
5-mittamuki
6-teelusikka/ruokalusikka
7-koukkulisälaitesekoittimien
poistamiseksi
8-patonginpaistoritiläja
2tarttumatontapatongin
paistoalustaa
9-viimeistelyteräjaharja
FI
341
ENNEN KUIN KÄYTÄT LAITETTA ENSIMMÄISTÄ KERTAA
•Poistakaikkipakkausmateriaalit,tarratjava-
rusteetniinlaitteensisältäkuinpäältäkin-A.
•Puhdistalaiteja kaikkiosat kosteallalii-
nalla.
Varoitus: Viimeistelyterä on terävä.
Käsittele sitä varovasti.
NOPEASTI ALKUUN
•Poistavirtajohdonsuojapakkausjaasetase
maadoitettuunpistorasiaan.
•Laitteestaleviäämahdollisestihiemanepä-
miellyttäväätuoksuaensimmäiselläkäyttö-
kerralla.
•Poistavuokanostamallakahvastajasamalla
kääntäensitähiemanvastapäivään.Aseta
senjälkeensekoitinpaikoilleen-B-C.
•Lisääaineksetastiaanneuvotussajärjestyk-
sessä.Tarkista,ettäkaikkiaineksetonpun-
nittutarkasti-D-E.
•Sijoitaleipäkulhopaikoilleen.Pidävuokaa
kahvoista ja aseta se leipäkoneeseen ja
käännäsamallahiemanmyötäpäiväänluki-
taksesisen-F-G.
•Sulje kansi. Käynnistä leipäkone ja kytke
pistokepistorasiaan.Kuuletäänimerkinja
näyttööntuleeohjelma1eli800g,leivän
kuorenkeskimmäinenpaistotaso.Ohjelman
4voivalitapainamalla
painikettakolme
kertaa-H.
•Painanäppäintä
.Aikakytkimenkaksois-
piste(:)vilkkuu.Koneenkäynninmerkkivalo
syttyy-I-J.
•Irrotakoneenpistokepistorasiastapaisto-
vaiheenloppuessa.Otaleipäkulhoylösnos-
tamallakahvaa. Käytäaina suojakäsineitä
sillä leipäkulhonkansi on kuuma,samoin
kannensisäpuoli.Irrotaleipäkulhostakuu-
manajaasetaseritilällejäähtymään1tun-
ninajaksi-K.
NO OK
Tutustuaksesi leipäkoneeseen, ehdotamme, että kokeilet ensimmäiseksi PERUSLEIVÄN
valmistusohjetta.
PERUSLEIPÄ (ohjelma4) AINEKSET-tl=teelusikka-rkl=ruokalusikka
PAAHTO=KESKITASO 1.VETTÄ=330ml
2.RUOKAÖLJY=2rkl
3.SUOLA=1
1
/
2
tl
4.SOKERI=1rkl
5.MAITOJAUHE=2rkl
6.VEHNÄJAUHOJA=605g
7.HIIVAA=1
1
/
2
tl
PAINO=1000g
AIKA=3:09
342
6. Kokojyväleipä. Kokojyväleipäohjelmavali-
taan,kunvalmistukseenkäytetäänkokojy-
väjauhoja.
7. Makea Leipä. Makealeipäohjelmasoveltuu
valmistusohjeisiin,joissakäytetäänenem-
mänrasvaajasokeria.Joskäytätvalmisteita
brioche-leipiä tai pikkusämpylöitä varten,
älä ylitä 750 g kokonaistaikinamäärää.
Briossienvalmistustavartenkannattaaaluksi
valitakuorenVAALEApaistotaso.
8. Pikaleipä. Vaalean pikaleivän ohjelmaa
vartenonpikaleipäresepti.Eripainovaih-
toehdotjakuorenpaistotasovaihtoehdot
eivät ole valittavissa tämän ohjelman
yhteydessä.Vedenlämpötilasaaollaenin-
tään35°C.
9. Gluteeniton Leipä.Sesopiigluteeni-in-
toleranssistakärsivillehenkilöille(kelia-
kiaasairastavathenkilöt),sitäonpaljon
monissaviljoissa(vehnä,ohra,ruis,kaura,
kamut-vehnä, kaksijyväisvehnä, jne...).
Katso erityissuosituksia pakkauksesta.
Kulhotuleepuhdistaasäännöllisesti,jotta
eiolevaaraasekaantumisestamuihinjau-
hoihin.Josnoudatetaantiukkaagluteeni-
tontaruokavaliota,varmista,ettähiivaon
myösgluteenitonta.Gluteenitontenjau-
hojenkoostumuseisallihyvääsekoitusta.
Taikinanreunattuleekääntääjoustavalla
muovilastalla.Gluteenitonleipäonkoos-
tumukseltaantiiviimpääjaväriltäänvaa-
leampaakuintavallinenleipä.
Tälläohjelmallavoivalmistaavain1000g
leivän.
10. Suolaton Leipä. Leipä on eräs elintar-
vikkeista,jotkaantavatsuurimmanosan
päivittäisestä suolasta. Suolan käytön
vähentäminenvähentääsydän-javerisuo-
nitautienriskiä.
11. Vain Paisto. Paisto-ohjelman avullavoi
paistaavain10-70min,seonsäädettä-
vissä10min.Ohjelmavoidaanvalitaja
käyttääerillisenä:
a)kohotaikina-ohjelmanyhteydessä,
b)joleivottujenjajäähdytettyjenleipien
KUN KÄYTÄT LEIPÄKONETTA
Jokaisen ohjelman kohdalla näyttöön ilmes-
tyy oletussäätö. Sinun on kuitenkin valit-
tava käsikäyttöisesti toivomasi säädöt.
Ohjelman valinta
Ohjelmanvalintakäynnistääerivaiheet,jotka
seuraavatautomaattisestitoisiaan.
MENU-näppäimenavullavoitvalita
tietyn määrän erilaisia ohjelmia.
Ohjelmantoteutukseentarvittavaaika
tuleenäyttöön.Ainakunpainatnäppäintä
,
numeronäytölläsiirtyyseuraavaanohjelmaan
joitaon1-15:
1. Patonki.Patonkiohjelmallavoittehdäitse
patonkeja.Ohjelmaonkolmevaiheinen.
1.vaihe>Taikinanvaivaaminenjakohotus
2.vaihe>Muotoilu(kunlaiteantaaääni-
merkin, patongin kuvan vieressä oleva
merkkivalovilkkuu
).
3.vaihe>Paisto
Kunpatongitonmuotoiltu,vuorossaon
paistovaihe(ohjeetpatonkientekemiseen
löytyvätlaitteenmukanaolevastaresepti-
kirjasta).
2. Baguette Sucrée. Makeat leivonnaiset,
pullat,briossitjne.Ohjelmatoimiisamalla
tavallakuinohjelma1.
3. Patonkien paisto . Ohjelma3ontarkoi-
tettu patonkien paistamiseenetukäteen
valmistetustataikinasta.Leipäkonettaei
saa jättääilmanvalvontaa käytettäessä
ohjelmaa 3. Ohjelman voi keskeyttää
välillämanuaalisesti painamalla
pai-
nikettavähän aikaa.Leivänkuorenkes-
kimmäinenpaistotasoeiolevalittavissa
ohjelmanyhteydessä.Makeilleleivonnai-
sillesuositellaankuorenvaaleaapaistota-
soajasuolaisilletummaa.
4. Perusleipä. Perusleipäohjelmalla voit
valmistaauseimpialeipälajeja,joissakäy-
tetäänvehnäjauhoja.
5. Ranskanleipä. Ranskalaisenleivänohjel-
malla tehdään perinteistä ranskalaista
vaaleaaleipää,jokaonmelkokuohkeaa.
343
lämmitykseenjarapeuttamiseen,
c)paistonjatkamiseenpitkän sähkökat-
kon sattuessaleivänpaistovaiheessa.
Leipäkonetta ei saa jättää ilman val-
vontaa käytettäessä ohjelmaa 11.
Voitkeskeyttääohjelmanennensenpäät-
tymistäpainamallapohjaan
näppäintä.
12. Kohotaikinat.Kohotaikinaohjelmateivät
paista.Neovattaikinanvaivaamisohjelmia
kaikillekohoavilletaikoinoille.Esim :piz-
zataikina.
13. Kakku.Senavullavoivalmistaaleivonnai-
siajaleivoksiakemiallisellahiivalla.Tällä
ohjelmallavoidaanvalmistaavain1000g
kokoisenleivoksen.
14. Hillo.Hillo-ohjelmallavalmistetaanauto-
maattisestihilloakulhossa.
15. Tuore taikina.Ohjelma15vaivaapelkäs-
tään.Seontarkoitettutaikinoille,jotka
eivätnouse.Esim:pastat.
Leivän painon valinta
Leivänpainonoletussäätöon1000g.Painoon
siisvainohjeellinen.Seuraavalmistusohjetta
tarkemmanpainonmäärittelyyn.Ohjelmissa
3,9,11,12,13,14,15eiolepainonsäätöä.
Ohjelmia1 ja2vartenonvalittavanakaksi
painovaihtoehtoa:
-400gyhtäeräävarten(4patonkia)–500
g:nasetuksenosoittavavalosyttyy
-800 gkahta eräävarten (8patonkia)
1000g:nasetuksenosoittavavalosyttyy.
Painanäppäintä
,kunvalitsetpainon500g,
750gtai1000g.Merkkivalosyttyyvalitse-
masipainonkohdalla.
Leivän paahto
Kuorenvärionsäädettyautomaattisestiasen-
toonKESKITASO.Ohjelmissa12,14,15eiole
värinsäätöä.Kolmevalintamahdollisuuttaon
olemassa:VAALEA/KESKITASO/TUMMA.
Joshaluatmuuttaaoletussäätöä,painanäp-
päintä
,kunnesmerkkivalosyttyyvalitse-
masipainonkohdalla.
Päälle / pois
Käynnistä laite painamalla näppäintä
.Aikakytkinkytkeytyy päälle.Voitlopettaa
ohjelmantaiperuuttaamyöhemmäksitarkoi-
tetunohjelmoinninpainamallanäppäintä
3sekuntia.
VAIHEET
Taulukon sivu 382-386 näyttää sinulle eri
syklien koostumuksen valitun ohjelman
mukaisesti.
Alustus
Alustaa taikinan ja lisää sen kohoamis-
kykyä.
Tässävaiheessa jaohjelmissa1, 2,4,5, 6,
7,8,10,12,13onmahdollistalisätätaiki-
naanmuitaaineksiakuten:kuiviahedelmiä,
oliiveja,jne…Äänimerkkiilmoittaa,milloin
ainesten lisääminen on mahdollista. Katso
ajastintaulukkoa(sivu382-386)jasaraketta
“extra”. Sarake ilmoittaa laitteen näytölle
ilmestyvänajan,kunäänimerkkiontulossa.
Jottaolisimahdollistatietäätarkoinkuinka
pitkän ajan kuluttua äänimerkki kuuluu,
“extra”sarakkeenilmoittamaaikaonvähen-
nettäväkokopaistoajasta.Esim.:kun“extra”
= 2:51 ja “koko paistoaika” = 3:13, muut
aineksetvoidaanlisätä22minuutinkuluttua.
Lepo
Taikinan lepovaihe parantaa alustuksen
laatua.
Kohotus
Kohotuksen aikana hiiva vaikuttaa leivän
kohoamiseen ja sen aromin tehostumiseen.
Paisto
Kypsentää taikinan ja paahtaa kuoren kau-
niin väriseksi.
344
KONEEN OHJELMOINTI MYÖHEMPÄÄN AJANKOHTAAN
Voit ohjelmoida laitteen siten, että leipäsi
on valmiina valitsemallasi ajalla, jopa 15 t.
aikaisemmin. Ohjelmointia ei voi käyttää
ohjelmille 3, 8, 11, 12, 13, 14, 15.
Voitsäätäävaiheen,kunoletvalinnutohjel-
man,annostuksen,paahdonjapainon.Ohjel-
mankestotuleenäytölle.Laskeaikaväli,jolloin
haluatohjelmankäynnistyvänjaajan,jolloin
toivotleivänolevanvalmiina.Konelaskeeauto-
maattisestiohjelmanerivaiheidenkeston.
Näppäilenäppäimien
ja avullanäytölle
saatuaika(
ylösja alas).
Lyhyinpainalluksin aikaetenee näytöllä10
min. jakso + lyhyt äänimerkki. Painamalla
näppäimiäpitkääneteneminentapahtuujat-
kuvasti10minuutinjaksoissa.
Esim.:kelloon 20.00jahaluatleivänole-
vanvalmiinakello7.00seuraavanaaamuna.
Ohjelmoi kello11.00näppäimillä
ja
. Paina näppäintä . Kuulet äänimerkin.
Ajastimenkaksoispistevilkkuu.Lähtölaskenta
alkaa.Käynnistimenmerkkivalosyttyy.
Josteeterehdyksentaihaluatmuuttaaajan
säätöä,painapitkäännäppäintä
kunnesse
antaaäänimerkin.Oletusaikatuleenäytölle.
Toistaoperaatio.
Jotkin ainekset ovatpilaantuvia.Älä käytä
ajastettua ohjelmaa resepteille, joissa on:
tuorettamaitoa,kanamunia,jogurttia,juus-
toa,tuoreitahedelmiä.
Lämpimänäpitotoiminto
Pitää leivän lämpimänä paiston jälkeen.
Suosittelemme kuitenkin leivän irrottamista
kulhosta heti paistovaiheen päätyttyä.
Ohjelmissa1,2,4,5,6,7,8,9,10,13,voit
jättääleivänlaitteeseen.Tunninlämpimänäpi-
totoimintopaistamisenjälkeen.Tämänaikana
näytössäonluku0:00jaajastimenvalotvilk-
kuvat.Lopuksilaitepysähtyyautomaattisesti,
antaenensinmuutamanäänimerkin.
Käytännön neuvoja
Sähkökatkon sattuessa :joskoneentyövai-
heenaikanaohjelmakeskeytyysähkökatkon
taijonkinerehdyksenjohdosta,koneessaon
7minuutinsuoja,jonkaaikanaohjelmointion
edelleenvoimassa.Vaihekäynnistyyuudelleen
kohdasta,jolloinsekeskeytyi.
Jos katko jatkuu pitempään, ohjelmointi
häviää.
Jos haluat toteuttaa kaksi ohjelmaa
peräkkäin, odotatunti, ennen kuinaloitat
toisenkierroksen.
Leivän ottaminen vuoasta :sekoittimetvoi-
vatjäädäkiinnileipään.
Käytätässätapauksessa”koukkulisälaitetta”
seuraavallatavalla:
>kunleipäonotettuvuoasta,laitasekyl-
jelleenja pitelesitä eristävälläkäsineellä
varustetullakädellä,
>laitakoukkusekoittimenkierrättimelle-M,
>vedävarovastiirrottaaksesisekoitin-M,
>laitaleipänormaaliinasentoonjaannasen
jäähtyäritilällä.
M
345
AINEKSET
Rasvat ja ruokaöljy : rasva-aineet tekevät
leivästäpehmeämmänjamaukkaamman.Leipä
pysyymyöskauemmintuoreena.Liikarasvahi-
dastaataikinankohoamista.Joskäytätvoita,
leikkaasepieniksipalasiksi,jottaseleviäisi
tasaisesti koko taikinaantai sulata se. Älä
sekoitataikinaanvoita kuumana.Vältäsen
sekoittumista hiivaan, sillä rasva voi estää
kuivatunhiivanuudelleenkostumista.
Kananmunat :kananmunatovathyvänälisänä
taikinassa,neparantavatleivänväriäjaedis-
tävätleivän sisuksenkunnollistamuotoutu-
mista.Valmistusohjeetonlaadittuajatellen
munanolevankeskikokoinen50gpainoinen
kananmuna.Josmunatovatsuurempia,lisää
hiemanjauhoja;josmunatovatpienempiä,
jauhojakäytetäänhiemanvähemmän.
Maito :voitkäyttäätuorettamaitoa(kylmänä,
jollei ohjeessa mainita toisin) tai maito-
jauhetta.Maidollaonmyösemulgoivavaiku-
tus,jokatekeetaikinastatasaisestihuokoisen
jaantaasillekauniinsisuksen.
Vesi :vesikosteuttaa jaaktivoihiivan. Se
kosteuttaamyösjauhontärkkelyksenjaauttaa
leivänsisuksenmuodostumista.Vesivoidaan
korvata osittain tai kokonaan maidolla tai
muillanesteillä.Lämpötila: ks. kappaleen 1
kohta “Käyttö” (sivu 340).
Jauhot : jauhojenpainoonerilainenriippuen
taikinaankäytetystäjauhotyypistä.Jauhonlaa-
dustariippuen,paistotuloksetvoivatmyösolla
erilaisia.Säilytäjauhotsuljetussaastiassa,sillä
jauhotreagoivatympäröiviinkosteusolosuhtei-
siinimienkosteuttataipäinvastoinmenettäen
sitä.Käytämieluimminjauhoja,joissaonmai-
ninta “karkea”, kuin tavallisia vakiojauhoja.
Kauran,leseen,vehnänalkion,rukiinjakoko-
jyvienlisääminenleipätaikinaantekeeleivästä
painavammanjatiukemman.
T55- tyyppisten jauhojen käyttöä suosi-
tellaan, ellei valmistusohjeissa ole toisin
ilmoitettu. Jos käytät valmiita leipävalmis-
teita leipää, briochia tai pikkusämpylöitä
varten, älä anna taikinan kokonaismäärän
ylittää 750 g. Noudata valmistajan ohjeita,
jos käytät kyseisiä jauhoseoksia.
Jauhonsiivilöintivaikuttaamyöstulokseen:
mitätäydempääjauhoon(toisinsanoen:mitä
enemmänsesisältäävehnänjyvänkuoriosaa),
sitävähemmäntaikina kohoaajasitä kiin-
teämpääleipäon.
Sokeri : käytävalkoistatairuskeatahienoa
sokeriataihunajaa.Äläkäytäerikoissokereita
taipalasokeria.Sokeriravitseehiivaa,antaa
hyvänmaunleivällejaparantaaleivänkuoren
ruskeutta.
Suola :antaamakualeivällejasääteleehiivan
toimintaa.Seeisaasekoittuahiivankanssa.
Suolanansiostataikinastatuleekiinteätä,tii-
vistä,eikäsekohoaliiannopeasti.Separantaa
myöstaikinankoostumusta.
Hiiva : leipurinhiivaa on muutamissa eri
muodoissa: tuorehiiva kuutionmallinen tai
kuivahiivaa, joita myydään ruokakaupoissa.
Tuorehiivaa voit löytää myös paikalliselta
leipurilta.Molemmathiivattulisilisätäsuo-
raanleipävuokaanmuiden ainestensekaan.
Murennatuorehiivasormilla,jottaseliukenee
paremmin.Kuivahiivaonsekoitettavalämpi-
määnveteenennenkäyttöä.Äläkäytäyli35
asteistavettä,muutentaikinaeinousekun-
nolla.Muistakatsoataulukostahiivanoikea
määrä!
Vastaavat määrät:
Kuivahiiva (tl)
1 1,5 2 2,5 3 3,5 4 4,5 5
Tuorehiiva (g)
9 13 18 22 25 31 36 40 45
346
>pakastaa suklaalastut,jottane eivät sula
taikinaatehtäessä,
>valuttaanestemäristätaiöljyisistä(esim.
oliivit)aineksistahuolellisesti,kuivatane
keittiöpyyhkeelläjajauhottaakevyesti,jotta
nejakautuvattaikinaantasaisesti,
>lisäaineksiaeisaaollaliianrunsaasti,sevoi
häiritä taikinan normaalia valmistumista,
otahuomioonaineidenmäärätreseptissä,
>jatoimisenmukaisesti.
Lisäainekset (kuivia hedelmiä, oliiveja,
jne.):saaterilaisentuloksenlisäämällätai-
kinaanmuitavalitsemiasiaineksiaottamalla
kuitenkinhuomioon:
>eriaineksialisättäessäonnoudatettavatar-
koinäänimerkinilmoittamaaaikaa,varsinkin
kunonkysehauraistaaineksista,
>kovimmatsiemenet(kutenpellavataisee-
sami)voidaanlisätätaikinaanjoalustusvai-
heenalussakoneenkäytönhelpottamiseksi
(esimerkiksikunkoneonohjelmoitukäyn-
nistymäänmyöhemmin),
PUHDISTUS JA HUOLTO
•Otapistotulppapoisseinänpistorasiasta.
•Puhdistakonejasensisäpuolikosteallasie-
nellä.Kuivaahuolellisesti-L.
•Pesekulhojasekoitinlämpimälläsaippuai-
sellavedellä.Jossekoitinonjuuttunutkul-
hoon,liotasitä5-10min.
•Jos tarpeellista,niinkansi voidaan pestä
lämpimällävedelläjapesusienellä.
•Älä puhdista mitään
osaa astianpesukoneessa.
•Äläkäytäpuhdistusaineita,
hankausvälineitätaialkoholia.Käytäpeh-
meätäjakosteaariepua.
•Älä upota koskaanlaitetta tai kantta ve-
teen..
347
PATONKIEN VALMISTELU JA LEIPOMINEN
Patonkien tekemiseen tarvitaan kaikki laitteen mukana olevat lisätarvikkeet: 1 patonkien
paistoritilä (8), 2 tarttumatonta patonkien paistoalustaa (8), 1 viimeistelyterä (9) ja 1
harja (9).
1. Taikinan vaivaaminen ja kohotus
•Kytkeleipäkonepistorasiaan.
•Äänimerkinjälkeennäyttööntuleeohjelma
1-H.
•Valitseleivänkuorenpaistotaso.
•Laitteella ei kannata paistaa vain kahta
patonkia,koskanepaistuvatliikaa.
•Jos ätät paistaa kahdeksan patonkia
(kaksi neljän patongin erää), kannattaa
muotoillavalmiiksikaikkikahdeksanpaton-
kiajalaittaaneljäjääkaappiinodottamaan
toistapaistokierrosta.
• Paina
painiketta.Toimintatilan merk-
kivalo syttyyjaajastimen pylväs vilkkuu.
Taikinan vaivausvaihe käynnistyy, ja sen
jälkeenvuorossaonnostatus-I.
Tärkeää
-Vaivauksenaikanaonnormaalia,ettätaikina
eisekoitutasaisesti.
-Valmisteluvaiheenjälkeenleipäkonekytkey-
tyyvalmiustilaan.Laiteilmoittaaäänimer-
keillä,ettävaivaus-janostatusvaiheetovat
valmiit,jatoimintatilanmerkkivalovilkkuu.
Taikina on paistettava tunnin kuluessa
äänimerkeistä. Sen jälkeen laite nollautuu,
joten et voi paistaa patonkeja enää. Jos
näin käy, sinun kannattaa käyttää pelkkää
paisto-ohjelmaa (3).
2. Patonkien muotoilu ja paistaminen
Laitteen mukana oleva reseptikirja sisältää
ohjeet vaihe vaiheelta.
Kuvista näkee leipurin tekniikan, mutta jo-
kainen kehittää oman muotoilutekniikkansa
muutaman harjoituskerran jälkeen. Tyylillä
ei ole niin väliä, koska lopputulos on joka
tapauksessa taattu.
•Nostaleipämuottileipäkoneesta-B.
•Ripotteletyötasollevähänjauhoja.
•Kumoataikinaleipämuotistatyötasolle.
•Pyöritätaikinastapallojajaase veitsellä
neljäänyhtäsuureenosaan.
•Muotoiletaikinapaloistaneljäpatonkia.
Jos haluat patongeista kuohkeampia, anna
niiden levätä 10 minuuttia ennen muotoi-
lua.
Patongit eivät saa olla tarttumatonta pais-
toalustaa pidempiä (noin 15 cm).
Leiville voi antaa lisämakua eri koristeluai-
neksilla. Kostuta taikinan pintaa vedellä ja
pyörittele leipiä seesamin- tai unikonsie-
menissä.
•Kunpatongitonmuotoiltu,nostanetarttu-
mattomillepaistoalustoille.
348
Patonkien “saumapuolen” on oltava ala-
puolella.
•Teepatonkienpinnalle1cm:nvinoviiltoja
sahalaitaisellaveitsellätailaitteenmukana
olevallaviimeistelyterällä.
Vähän erilaisen pinnan patonkeihin saa
leikkaamalla taikinaan viiltoja saksilla
koko patongin pituudelta.
•Kostuta patonkien pinta vedellä laitteen
mukanaolevanharjanavulla.Äläkäytävettä
liikaa,jottasitäeikerrypaistoalustalle.
•Asetamolemmatpaistoalustatlaitteenmu-
kanaolevallepaistoritilälle.
•Asetapatonkienpaistoritiläleipäkoneeseen
leipämuotinsijaan.
•Paina
painikettauudelleenohjelmanjat-
kamiseksi.Laitekäynnistääpaistovaiheen.
•Paistovaiheen lopussa valittavana on
kaksi vaihtoehtoa:
neljän patongin erä
-Irrotaleipäkoneenpistokepistorasiasta.
Nosta paistoteline laitteesta. Teline on
tulikuuma,jotenkäytäpatakintaita.
-Siirrä patongit paistoalustoilta ritilälle
jäähtymään.
kahdeksan patongin erä (2 x 4)
-Nosta paistoteline laitteesta. Teline on
tulikuuma,jotenkäytäpatakintaita.
-Siirrä patongit paistoalustoilta ritilälle
jäähtymään.
-Ota paistamatta olevat neljä patonkia
jääkaapista(äläunohdapinnanviiltojaja
kostutustavedellä).
-Asetanepaistoalustoille(olevarovainen,
jottetpoltaitseäsi).
-Asetapaistotelinetakaisinleipäkoneeseen
japainajälleen
.
-Kunpatongit onpaistettu, voitirrottaa
laitteenpistokkeenpistorasiasta.
-Siirräpatongitpaistoalustoiltaritilälle
jäähtymään.
349
VALMISTUSOHJEET
Aineksien lisäämisessä on noudatettava jokaisessa valmistusohjeessa ilmoitettua järjestystä.
Valitsemasi valmistusohjeen ja siihen liittyvän ohjelman mukaisesti voit tarkistaa valmis-
tukseen tarvittavan ajan taulukosta (sivu 382-386)ja seurata eri vaiheiden vaihtumista.
tl=teelusikka-rkl=ruokalusikka
PROG. 4 - PERUSLEIPÄ
500 g 750 g 1000 g
1.Vettä 190ml 250ml 330ml
2.Ruokaöljyä 1rkl 1
1/2
rkl 2rkl
3.Suolaa 1tl 1tl 1
1/2
tl
4.Sokeria 2tl 3tl 1rkl
5.Maitojauhetta 1rkl 1
1/2
rkl 2rkl
6.JauhojaT55 345g 455g 605g
7.Hiivaa 1tl 1tl 1
1/2
tl
PROG. 5 - RANSKANLEIPÄ
500 g 750 g 1000 g
1.Vettä 200ml 275ml 365ml
2.Suolaa 1tl 1
1/2
tl 2tl
3.JauhojaT55 350g 465g 620g
4.Hiivaa 1tl 1tl 1
1/2
tl
PROG. 1 - PATONKI
Ohjeet neljälle tai kahdeksalle patongille (noin
100 g/kpl)
400 g 800 g
1.Vettä 150ml 300ml
2.Suolaa ¾tl 1
½
tl
3.JauhojaT55 245g 490g
4.Hiivaa 1tl 2tl
PROG. 2 - MAKEA PATONKI
Ohjeet neljälle tai kahdeksalle patongille (noin
100 g/kpl) 400 g
800 g
1.Kylmämaito 140ml 280ml
2.Suolaa ¾tl 1
½
tl
3.Sokeria 2rkl 4rkl
4.JauhojaT55 210g 420g
5.Hiivaa 1tl 2tl
Lisää piippauksen kuultuasi
6.Voita 25g 50g
PROG. 8 - PIKALEIPÄ
500 g 750 g 1000 g
1.Vettä
(lämmitetty35°C) 210ml 285ml 360ml
2.Ruokaöljyä 3tl 1rkl 1
1/2
rkl
3.Suolaa
1/2
tl 1
tl 1
1/2
tl
4.Sokeria 2tl 3tl 1rkl
5.Maitojauhetta 1
1/2
rkl 2rkl 2
1/2
rkl
6.JauhojaT55 325g 445g 565g
7.Hiivaa 1
1/2
tl 2
1/2
tl 3tl
PROG. 9 - GLUTEENITON LEIPÄ
1000 g
Käytävainvalmiitajauhoja.
Äläylitä1000gtaikinakokoa.
PROG. 6 - KOKOJYVÄLEIPÄ
500 g 750 g 1000 g
1.Vettä 205ml 270ml 355ml
2.Ruokaöljyä 1
1/2
rkl 2rkl 3rkl
3.Suolaa 1tl 1
1/2
tl 2tl
4.Sokeria 1
1/2
tl 2tl 3tl
5.JauhojaT55 130g 180g 240g
6.Kokojyväjauhoja
T150 200g 270g 360g
7.Hiivaa 1tl 1tl 1
1/2
tl
PROG. 7 - MAKEA LEIPÄ
PULLA 500 g 750 g 1000 g
1.Kananmunia
rikottu* 2 2 3
2.Voita,pehmeä 115g 145g 195g
3.Suolaa 1tl 1tl 1
1/2
tl
4.Sokeria 2
1/2
rkl 3rkl 4rkl
5.Maito 55ml 60ml 80ml
6.JauhojaT55 280g 365g 485g
7.Hiivaa 1
1/2
tl 2tl 3tl
Voit lisätä : 1auringonkukkavettä.
*1normaalikokoinenkananmuna=50g
350
PROG. 15 - TUOREPASTA
500 g 750 g 1000 g
1.Vettä 45ml 50ml 70ml
2.Kananmunia
rikottu* 3 4 5
1/2
3.Suolaa 1hyppysellinen
1/2
tl 1
tl
5.JauhojaT55 375g 500g 670g
PROG. 13 - KAKKU
SITRUUNA KAKKU 1000 g
1.Kananmuniarikottu* 4
2.Sokeria 260g
3.Suolaa 1hyppysellinen
4.Voitapehmeä,jäähtynyt 90g
5.Sitruunajotakin  1
1/2
sitruuna
6.Sitruunamehu 1
1/2
sitruuna
7.JauhojaT55 430g
8.Kuivahiiva 3
1/2
tl
Vatkaa kananmunat, sokeri ja suola n. 5 minuuttia,
kunnes seos on valkoista. Kaada koneen kulhoon ja lisää
jäähtynyt voisula. Lisää sitruunan mehu ja kuori. Yhdistä
jauhot ja leivinjauhe ja lisää seos kulhoon. Varmista,
että lisäät jauhot taikinan keskelle.
PROG. 14 - HILLO
SOSEET JA HILLOT
Paloittele tai murskaa valitsemasi hedelmät ennen kuin
lisäät ne leipäkoneeseen.
1. Mansikka-, persikka-, raparperi-
tai aprikoosihillo 580g
2.Sokeria 360g
3.Sitruunamehu 1sitruuna
4.Pektiini 30g
1. Appelsiini ja grapehedelmähillo 500g
2.Sokeria 400g
3.Pektiini 50g
PROG. 12 - KOHOTAIKINAT
PIZZATAIKINA 500 g 750 g 1000 g
1.Vettä 160ml 240ml 320ml
2.Oliiviöljyä 1rkl 1
1/2
rkl 2rkl
3.Suolaa
1/2
tl 1
tl 1
1/2
tl
5.JauhojaT55 320g 480g 640g
7.Hiivaa
1/2
tl 1
tl 1
1/2
tl
PROG. 10 - SUOLATON LEIPÄ
500 g 750 g 1000 g
1.Vettä 200ml 270ml 365ml
2.JauhojaT55 350g 480g 620g
3.Kuivattuleipurin
hiiva
1/2
tl 1tl 1tl
Lisää piippauksen kuultuasi
4.Seesaminsiemen 50g 75g 100g
*1normaalikokoinenkananmuna=50g
351
OPASTEET SAADAKSESI HALUTUN LOPPUTULOKSEN
1. Leipää varten
Ellet saa toivottua tulosta ?
Seuraava taulukko voi
auttaa.
MAHDOLLINEN ONGELMA RATKAISU
Taikinapalaeioleoikean
muotoinen.
Suorakulmioeiolealussa
tasainentaikauttaaltaanyhtä
paksu.
Tasoitataikinaatarvittaessa
kaulimella.
Taikinaaonvaikeamuotoilla. Taikinassaeioletarpeeksivettä. Sekoitussuhteeteivätonnistuneet,
aloitaalusta.
Taikinaaonkäsiteltyliikaa. Muovaataikinauudelleenpalloksi,
annasenlevätä10minuuttiajaaloita
alusta.
Muovaataikinakahdessavaiheessaja
annasenlevätävälilläviisiminuuttia.
Taikinatarttuualustaanja
patonkejaonvaikeamuotoilla.
Taikinassaonliikaavettä. Jauhotakätesikevyesti,muttaälä
mielellääntaikinaataityöalustaa.
Jatkapatonkienmuotoilua.
Vesioliliianlämmintätaikinaan
lisättäessä.
2. Patonkeja varten
Ellet saa toivottua
tulosta ? Seuraava
taulukko voi auttaa.
Liiaksi
kohonnut
leipä
Laskenut leipä,
joka oli aluksi
liiaksi kohonnut
Ei tarpeeksi
kohonnut
leipä
Leipä
jäänyt liian
vaaleaksi
Sivut paahtuneet,
mutta leipä ei
tarpeeksi kypsä
Leivän sivut
ja päällys
jauhoiset
Näppäintä käytetty
paistonaikana.
Liianvähänjauhoja.
Liikaajauhoja.
Liianvähänhiivaa.
Liikaahiivaa.
Liianvähänvettä.
Liikaavettä.
Liianvähänsokeria.
Jauhonlaatuhuono.
Aineksiaeiolekäytetty
oikeassasuhteessa
(liiansuuretmäärät).
Liiankuumavesi.
Liiankylmävesi.
Sopimatonohjelma.
352
Ellet saa toivottua tulosta ?
Seuraava taulukko voi
auttaa.
MAHDOLLINEN ONGELMA RATKAISU
Taikinarepeäähelpostitaisen
pintaonmuhkurainen.
Taikinaaonkäsiteltyliikaa. Muovaataikinauudelleenpalloksi,anna
senlevätä10minuuttiajaaloitaalusta.
Muovaataikinakahdessavaiheessaja
annasenlevätävälilläviisiminuuttia.
Viillotpatonginpinnallaeivät
erotukovinselvästi.
Taikinatarttuu:taikinaseoksessa
onliikaavettä.
Jauhotakätesikevyesti,muttaälä
mielellääntaikinaataityöalustaa.
Muotoilepatongituudelleen.
Teräeioletarpeeksiterävä. Käytälaitteenmukanaolevaa
viimeistelyteräätaierittäinterävää
hienosahalaitaistaveistä.
Teitviillotliianvarovasti. Teeviillotnopein,terävinliikkein.
Viillotyleensäumpeutuvattai
eivätaukeapaistonaikana.
Taikinatarttuuliikaa:
taikinaseoksessaonliikaavettä.
Sekoitussuhteeteivätonnistuneet,
aloitaalusta.
Taikinanpintaaeivenytetty
tarpeeksimuotoiluvaiheessa.
Aloitaalusta.Vedätaikinaa
voimakkaammin,kunkierrätsitä
peukalonympäri.
Taikinarepeytyysivuilta
paistonaikana.
Taikinanviilloteivätole
tarpeeksisyviä.
Katsosivulta348,millaisiaviiltojen
pitäisiolla.
Patongittarttuvatpaiston
jälkeenpaistoalustaan.
Taikinaaonkostutettuliikaa. Pyyhiliikavesipoisharjalla.
Paistoalustojenpinnastaon
tulluttarttuva.
Öljyäpaistoalustatkevyestiennen
patonkienasettamista.
Patongiteivätruskistu
tarpeeksi.
Unohditharjatataikinanvedellä
ennenpaistoa.
Muistaharjatataikinavedelläennen
paistoa
Jauhotitpatonkejaliikaa
muotoiluvaiheessa.
Harjaapatongithyvinvedelläennen
paistoa.
Huonelämpötilaonkorkea
(yli30°C).
Käytäkylmempäävettä(10–15°C)ja/
taivähänvähemmänhiivaa.
Patongiteivätolekohonneet
riittävästi.
Unohdittaikinastahiivan. Sekoitussuhteeteivätonnistuneet,
aloitaalusta.
Hiivanparastaennen
-päivämäärävoiollaohi.
Taikinassaeiolluttarpeeksi
vettä.
Patonkejaeitulisipuristaa
liikaamuotoiluvaiheessa.
353
OPASTEET TEKNISIIN HÄIRIÖIHIN
TAKUU
•Laiteonsuunniteltuyksinomaankotitalous-
käyttöön.Valmistajaeivastaaseurauksista,
joslaitettakäytetäänohjeidenvastaisesti,
jatakuumitätöityy.
•Luekäyttöohjeethuolellisestiennenlaitteen
ensimmäistä käyttökertaa. Valmistaja ei
hyväksymitäänvastuutasiinätapauksessa,
ettäkäytössäeiolenoudatettuohjeita.
YMPÄRISTÖ
•Kun laite on tullut käyttöikänsä päähän,
irrotapistokepistorasiastajakatkaisevir-
tajohto.Varmistatsiten,etteilaitettavoida
enääkäyttää.
ONGELMAT RATKAISUT
Sekoittimetjäävät
kiinnileipään.
•Liotasitäennenpoisottoa.
Painettuasi
näppäintä
mitääneitapahdu.
•EO1ilmaantuujavilkkuunäytössä,laitepiippaa:koneonliiankuuma.
Odota1tunti2kierroksenvälillä.
•EOOilmaantuujavilkkuunäytössä,laitepiippaa:
laiteonliiankylmä.
Odotasaavuttaaksesioikeanlämpötilan.
•HHHtaiEEEilmaantuujavilkkuunäytössä,laitepiippaa:
toimintahäiriö.Koneonhuollettavavaltuutetussahuoltopalvelussa.
•Oletohjelmoinutkäynnistyksenmyöhemmäksi.
Painettuasinäppäintä
moottorikäymutta
alustuseitoimi.
•Kulhoaeiolepainettupohjaanasti.
•Sekoitinpuuttuutaiseonasetettuväärinpaikoilleen.
Kahdessaedellämainitussatilanteessa,pysäytälaitepainamalla
pitkään
näppäintäpohjaan.Aloitareseptialusta
.
Myöhemmäksiohjelmoidun
käynnistyksenjälkeenleipä
eiolekohonnuttarpeeksi
taimitääneitapahdu.
•Oletunohtanutpainaanäppäintä
ohjelmoinninjälkeen.
•Hiivaonsekoittunutsuolaanja/taiveteen.
•Sekoitinpuuttuu.
Palaneenkäry. •Osaaineksistaonjoutunutkulhonviereen:annakoneenjäähtyäja
puhdistakoneensisuskosteallasienelläilmanpuhdistusainetta.
•Taikinapaisuukulhonyli:liianpaljonaineksia,varsinkinnestettä.
Noudatatarkoinvalmistusohjeissaannettujamääriä.
354
PRATÍK TAVSÍYELER
Hazırlama
1 

2 Sıvıları, verilen dereceli bardak ile ölçün.
Bir tarafta çay kaşığı ve diğer tarafta çorba
kaşığı ölçüsü bulunan çift dozlayıcıyı
kullanın

3     




-

4 
-


5    -
  
    
 
-


 Mayanın tuzla temas etmemesi
gerekir.
Uyulacak genel sıra:
> 
> 
> 
> 
> 
> 
> 
> 
Kullanmadan
 Ekmek hazırlanması, ısı ve nem koşullarına
karşı çok hassastır.
     

-

 Bazen, yoğurmanın ortasında hamurun
durumunu kontrol etmek yararlı olabilir:
   



      
    

      



 Çokça yapılan bir hata, maya ekleye-
rek ekmeğin daha fazla kabaracağını
düşünmektir.    


    -
  
 

TANIMLAMA
1  
2  
a  
b  
c  
d  
e  
f  
g  
3  
4 - 
5  
6  
7 - 

8

9
TR
355
CIHAZI İLK KEZ KULLANMADAN ÖNCE
 -

- A.
 
Uyarı: Rötuş bıçağı çok keskindir.
Tutarken dikkatli olun.
HIZLI BAŞLANGIÇ
 
 
 
 - B
- C.
  

 - D - E.
 
-
- F - G.
    

 -
     
H.

    

  -
 - I - J.
 -
     
      



 - K.
hayır
evet
Ekmek yapma makinenizle tanışıp, deneyim kazanmanız açısından,
ilk ekmeğiniz için TEMEL EKMEK tarini denemenizi öneririz.
TEMEL EKMEK  MALZEMELER - tkyk
  
 
 

 
 
 
 



356

6. Tam Buğday Ekmeği. 
  

7. Tatlı Ekmek.    

    




8. Hızlı Temel Ekmek.   
-

  

9. Glütensiz Ekmek. 

   
    -
     
   
    
   

     

-

-

      

10. Tuzsuz Ekmek.
    

11. Somun Ekmek. 



  
     



EKMEK MAKİNENİZİN KULLANIMI
Her program için, farklı bir program
seçilmediği taktirde otomatik olarak beliren
bir ayar vardır. Dolayısıyla, istenen ayarları
manüel olarak seçebilirsiniz.
Program seçimi
    

MENÜ düğmesi
    -
    -


   

1. Baget. -
    


     
 

).

   
    -


2. Tatlı baget.    
      
    

3. Baget Pişirme.    -


   -
    
    




4. Temel Ekmek Hamuru.   -

-

5. Fransız Ekmeği.   
     
357
11 numaralı programın kullanımı
esnasında, ekmek makinesi gözetimsiz
bırakılmamalıdır.
    


-

12. Mayalı hamurlar. 
     
    

13. Kek.     
     .
      

14. Reçel.    
    

15. Taze hamur. 
   

Ekmeğin ağırlığının seçimi


-
 3, 9, 11, 12, 13, 14, 15 







   



Kızarma seviyesi seçimi
    
 13,
14, 15 


  


Başlatma/durdurma
    
     


ETAPLAR
Sayfa 382-386’teki bir tablo, seçilen pro-
grama göre değişik çevrimlerin adımlarını
gösterir.
Yoğurma
Hamurun yapısının ve dolayısıyla iyi
kabarmasının kapasitesinin oluşturulmasına
imkan verir.
1, 2, 4, 5, 6, 7, 8, 10, 12,
13 
      

   
 382-386) 
    

    
     

    -


Dinlenme
Yoğurmanın kalitesinin iyileşmesi için hamu-
run gevşemesine imkan verir.
Kabarma
Mayanın, ekmeği kabartmak ve aromasını
geliştirmek için etki ettiği zaman.
Pişirme
Hamuru ekmeğe dönüştürür ve kabuğun
kızararak kıtır olmasına imkan verir.
358
ZAMAN AYARLI PROGRAM
Hazırladığınız ekmeğin seçtiğiniz saatte hazır
olması için, cihazı 15 saat öncesine kadar
önceden programlayabilirsiniz. Zaman ayarlı
program
3, 8, 11, 12, 13, 14, 15
programları
için kullanılamaz.
     
    
   
     
    

 
 (
 
     


     

    

 2


   

    
     

      
     

Sıcak tutma
Pişirme sonrası ekmeğin sıcak tutulmasını
sağlar. Bununla birlikte yine de, Pişirme
tamamlandığında ekmeğin kalıbından
çıkarılması tavsiye edilir.
1, 2, 4, 5, 6, 7, 8, 9, 10, 13, 

      
  

  
 


Pratík tavsíyeler
Elektrik kesintisi halinde:   

-

 
     -

Eğer iki programı zincirleme eklerseniz,

Ekmeğinizi kalıptan çıkarmak için: 
 


    


- M,
 - M,


M
359
MALZEMELER
Yağlı maddeler ve sıvı yağ:  


     

    -
      


     
     

Yumurtalar:   
  
     
     



Süt:      


-

Su: 
-
-

 Sıcaklık: “Kullanma” bölümündeki
1. paragrafa bakın (sayfa 354).
Unlar:      
     



-

-



Tarierde aksi belirtilmediği taktirde, T55 tipi
bir un tavsiye edilir.
Ekmek veya çörek veya sütlü ekmek için özel
un karışımlarının kullanılması durumunda, ha-
murun ağırlığının toplamda 750 g’ı aşmaması
gerekmektedir. Bu un karışımlarını kullanırken
üretici tarafından sağlanan talimatlara uyun.

      


Şeker:



Tuz:-

-

Maya:   

    
-
      
-


   
    
   

      -
  
     
    
 
      

   

360
   
   


    

     
     


  
-


Katkı maddeleri (kuru yemişler, zeytinler, vs…):


    




Kuru maya (cm3 cinsinden)
1 1,5 2 2,5 3 3,5 4 4,5 5
Taze maya (gr cinsinden)
9 13 18 22 25 31 36 40 45
TEMIZLIK VE BAKIM
 
        
- L.
 


       

 Hiçbir parçayı bulaşık
makinesinde yıkamayın.
   

 

361
BAGET HAZIRLAMA VE PİŞİRME
Bu tarif için cihazla verilen tüm baget aksesuarlarını kullanmanız gerekir: 1 baget
pişirme rafı (8), 2 yapışmaz pişirme tepsisi (8), 1 rötuş bıçağı (9) ve 1 fırça (9).
1. Yoğurma ve hamurun kabarması
 
  
H.
 
 

       -

     



  
     
I.
Not
  

 
   

   

Sesli uyarıların ardından hamur bir saat
içinde pişmelidir. Bu süreden sonra makine
kendini sıfırlar ve bagetleri pişiremezsiniz.
Böyle bir durumda bagetleri tek başına
pişirmek için program 3’ü kullanmanızı
öneririz.
2. Bagetleri hazırlama ve pişirme
Aşamalar sırasında size yardımcı olması
için verilen tarif kitapçığına bakın.
Size fırıncının nasıl hazırladığını gösteriyo-
ruz ama birkaç denemeden sonra bagetleri
kendinize özgü olarak şekillendireceksiniz.
Nasıl yaptığınız çok önemli değil, elde
edeceğiniz sonuç garantilidir.
 -
B.
 
     

 

 

Bagetlerinizin daha hafif ve yumuşak
olmasını istiyorsanız hamur parçalarını
şekillendirmeden önce 10 dakika dinlen-
dirin.
Bagetin uzunluğu yapışmaz pişirme tepsi-
sinden (yaklaşık 15 cm) uzun olmamalıdır.
Farklı malzemelerle ekmeklerinizin tadını
değiştirebilirsiniz. Bunun için hamuru
hafçe ıslatın ve susam veya haşhaş tohu-
muna batırın.


362
Bagetlerin birleşme yeri aşağı gelmelidir.
 
-

Bagetin tamamına bir makasla kesikler
yaparak da bagetlerinizde farklı dokular
elde edebilirsiniz.
     
-

 -

 

     



 Pişirme işleminin sonunda 2 seçeneğiniz
vardır:
lors d’une fournée de 4 baguettes
   
   
    



8 bagetten oluşan bir parti için (2x4)
     
    



    


   

    






363
TARİFLER
Tarierden her biri için, belirtilen malzeme sırasına uyun. Seçili tarife ve ilgili programa göre,
hazırlık zamanları tekrar tablosuna (sayfa
382-386)
bakabilir ve değişik çevrimlerin dağılımını
izleyebilirsiniz.
tkyk
PROG. 4 - TEMEL EKMEK HAMURU
500 gr 750 gr 1000 gr
   
 

 
  


   
 

 
   
  


PROG. 5 - FRANSIZ EKMEĞİ
500 gr 750 gr 1000 gr
   
 

 
   
  


PROG. 1 - BAGET
Yaklaşık 100 gr. 4 veya 8 baget yapmak için
400 gr 800 gr
  





  
  
PROG. 2 - TATLI BAGET
Yaklaşık 100 gr. 4 veya 8 baget yapmak için
400 gr 800 gr
  





  
  
  
Bip sesinde eklenecek
  
PROG. 8 - HIZLI TEMEL EKMEK
500 gr 750 gr 1000 gr
   
  








   


 


   




 
PROG. 9 - GLÜTENSİZ EKMEK
1000 gr


PROG. 6 - TAM BUĞDAY EKMEĞİ
500 gr 750 gr 1000 gr
   


  
 

 


  
   
   
  


PROG. 7 - TATLI EKMEK
BRÍYOS (ÇÖREK) 500 gr 750 gr 1000 gr
  
   
  




  
   
   


  
Isteğe bağı olarak : 

364
PROG. 15 - TAZE MAKARNA
500 gr 750 gr 1000 gr
   
  

 



   
PROG. 13 - KEK
LİMONLU KEK 1000 gr

 
 
 






 



Yumurtaları beyaz renk alıncaya kadar şeker ve tuzla
5 dakika çırpınız. Eritilmiş ve soğutulmuş tereyağını
ekleyiniz. Limonun suyunu ve kabuğunu ekleyiniz. Un
ile kabartma tozunu karıştırıp bu karışıma ekleyiniz.
Unu kaptaki malzemenin tam ortasına yığmaya özen
gösteriniz.
PROG. 14 - REÇEL
KOMPOSTOLAR VE REÇELLER
Meyvelerinizi ekmek makinenize koymadan önce
isteğinize göre kesin veya kıyın.
1. Çilek, şeftali, ravent
veya kayısı reçeli 
 
 
 
1. Portakal veya greyfurt reçeli 
 
 
PROG. 12 - MAYALI HAMURLAR
PIZZA HAMURU 500 gr 750 gr 1000 gr
   
 

 






   






PROG. 10 - TUZSUZ EKMEK
500 gr 750 gr 1000 gr
   
   


  
Bip sesinde eklenecek
   

365
TARİFLERİNİZİ GELİŞTİRMENİZ İÇİN SORUN GİDERME KILAVUZU
1. Ekmek için
Beklenen sonucu alamıyor
musunuz ? Bu tablo size
yardımcı olacaktır.
OLASI NEDEN ÇÖZÜM







  











 



2. Baget için
Beklenen sonucu alamıyor
musunuz ? Bu tablo size
yardımcı olacaktır.
Fazla
kabarmış
ekmek
Çok
kabardıktan
sonra sönmüş
ekmek
Yeterince
kabarmamış
ekmek
Yeterince
kızarmamış
kabuk
Kenarlar esmer
fakat ekmek
yeterince
pişmemiş
Kenarları
ve üstü
unlu













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TEKNİK SORUN GİDERME KILAVUZU
GARANTİ
     
   -
   


  -
  -
   
    

ÇEVRE
  
   

-

PROBLEMLER
NEDENLER -
ÇÖZÜMLER
  












 

 

 
 







 

 
 
  


 

368
CONSEJOS PRÁCTICOS
Preparación
1. Leaatentamenteelmododeempleo:enésta
máquinanosehacepancomosehaceamano!
2. Mida los líquidos con el vaso graduado pro-
visto. Utilice el dosificador doble provisto
para medir por un lado, las cucharadas de
café y por otro, las cucharadas soperas. Las
medidasincorrectassetraduciránenresulta-
dosinadecuados.
3. Laprecisióndelamedidadelacantidadde
harinaesimportante.Porestemotivo,laha-
rinadebepesarseconunabásculadecocina.
Utilicelevaduraactivadeshidratadaensobres
o de panadería fresca. Excepto indicación
contrariaenlasrecetas,noutilicelevadura
química.Cuandounsobrede levaduraestá
abiertodebeutilizarseen48horas.
4. Utiliceingredientesantesdelafechalímite
deconsumoyconsérvelosenlugaresfrescosy
secos.
5. Paraevitarperturbarlasubidadelasprepa-
raciones,leaconsejamosquepongatodoslos
ingredientesenlacubadesdeelprincipioy
eviteabrirlatapadurantelautilización(salvo
queseindiquelocontrario).Respetecuida-
dosamenteelordendelosingredientesylas
cantidadesindicadasenlasrecetas.Enprimer
lugar,loslíquidosyacontinuaciónlossóli-
dos.La levadura no debe entrar en contacto
con la sal.
Orden general a respetar:
Líquidos
(mantequilla,aceite,huevos,agua,leche)
Sal
Azúcar
Harina(primeramitad)
Lecheenpolvo
Ingredientesespecíficossólidos
Harina(segundamitad)
Levadura
Utilización
• Lapreparacióndelpanesmuysensiblealas
condiciones de temperatura y humedad.En
casodeexcesivocalor,esaconsejableutilizar
líquidosmásfrescosquelosacostumbrados.Al
igual,encasodefrío,esposiblequeseanece-
sariotemplarelaguaolaleche(sinsobrepasar
nuncalos35°C).
• Algunasvecesesútiltambiéncomprobarel
estado de la masa en mitad del amasado:
debeformarunabolahomogéneaquesedes-
peguebiendelasparedes:
>siquedaharinanoincorporada,esquefalta
unpocodeagua,
>sino,habráqueañadirocasionalmenteun
pocodeharina.
Hayquecorregirmuysuavemente(1cucha-
radasoperacomomáximoalavez)yesperar
aconstatarquehamejoradoono,antesde
intervenirdenuevo.
• Unerrorcorrienteespensarqueañadiendo
levadura, el pan subirá antes.Sinembargo,
demasiadalevadurafragilizalaestructuradela
masaquesubirámuchoysehundirádurante
lacocción.Puedevalorarelestadodelamasa
justoantesdelacocciónpalpándolaconla
puntadelosdedos:lamasadebepresentar
unaligeraresistenciaylahuelladelosdedos
debeirsepocoapoco.
ES
DESCRIPCIÓN
1-tapaconventanita
2-cuadrodemandos
a - pantalladevisualización
b - botónpuestaenmarcha/parada
c -seleccióndelpeso
d -botonesdeajustedepuestaenmarchadiferida
ydeajustedeltiempodelprograma11
e -seleccióndeldorado
f -seleccióndeprogramas
g -indicadorluminosodefuncionamiento
3-cubadepan
4-mezclador
5-vasograduado
6-cucharadadecafé/cucharada
sopera
7-accesorio“gancho”para
retirarelmezclador
8-soporteparacoccióndebaguettes
+2placasantiadherentespara
baguettes
9-accesoriodecorador+pincel
369
Advertencia: atención, el accesorio
decorador es muy cortante.
Tenga cuidado al manipularlo.
NO OK
ANTES DE LA PRIMERA UTILIZACIÓN
•Retiretodoslosembalajes,pegatinasoac-
cesoriostantodedentrocomodefueradel
aparato-A.
•Limpietodosloselementosyelaparatocon
unpañohúmedo.
PUESTA MARCHA RÁPIDA
•Desenrosquecompletamenteelcable.Sólo
conecteelaparatoaunenchufecontoma
detierra.
•Sepuededesprenderunligeroolordurante
laprimerautilización.
•Retirela bandejalevantando elmangoy
girándolaligeramentealaizquierda.Adapte
luegoelmezclador-B-C.
•Añadalosingredientesenlacubaenelorden
aconsejado.Asegúresedequetodoslosingre-
dientessepesenconexactitud-D-E.
•Introduzca la cuba de pan. Sujetando la
bandejaconelmango,insertarloenlapa-
nificadoraparaquesecorrespondaconla
unidadeje(tendráqueinclinarligeramente
hacia unlado). Giresuavementehacia la
derechaysebloquearáensulugar-F-G.
•Cierrelatapa.Conectelamáquinapanifica-
dora.Unavezquesuenelaseñalacústica,se
mostraráelprograma1pordefecto,esdecir,
800gygradodetuestemedio.Paraacceder
alprograma4,pulsetresveceselbotón
-H.
•Presioneelbotón
.Los2puntosdelreloj
parpadearán.Elciclocomienza-I-J.
•Alfinaldelciclodecocción,desconectela
máquinapanificadora.Retirelacubadepan.
Utilicesiempreguantesaislantesporqueel
asadelacubaestácalienteasícomoelinte-
riordelatapa.Retireelpanencalientey
colóquelo1hsobreunarejillaparaenfriarlo
-K.
Para conocer la máquina panificadora le sugerimos que intente la receta del PAN BÁSICO
para su primer pan.
PAN BÁSICO (programa4) INGREDIENTES-c de c>cucharadadecafé-c s>cucharadasopera
DORADO=MEDIO
1.AGUA=330ml
2.ACEITE=2cs
3.SAL=1
1
/
2
cdec
4.AZÚCAR=1cs
5.AZÚCAR=2cs
6.HARINA=605g
7.LEVADURA=1
1
/
2
cdec
PESO=1000g
TIEMPO=3:09
370
6. Pan integral. El programa Pan integral
sedebeseleccionarcuandoutiliceharina
parapanintegral.
7. Pan dulce. El programa Pan dulce está
adaptadoalasrecetasquecontienenmás
materiagrasayazúcar.Siutilizaprepa-
racionesparabriochesopanconleche,
listosparasuuso,nosobrepaselos750g
demasaentotal.Lesugerimosqueutilice
elgradodetuesteCLAROcuandoelabore
suprimerarecetadebollo.
8. Pan rápido. Elprograma PanRápido es
específicoparalarecetadelPANRÁPIDO.
Los ajustes de pesoycoloración no se
encuentrandisponiblesenesteprograma.
Elaguadeberáestara35°Ccomomáximo
paraelaborarestareceta.
9. Pan sin gluten. Esadecuadoparalasper-
sonasconintoleranciaalgluten(enferme-
dadceliaca)presenteenlamayoríadelos
cereales(trigo, cebada,centeno,avena,
kamut,escandacomún,etc...).Diríjasea
lasrecomendacionesespecíficasindicadas
enelpaquete.Lacubadeberálimpiarse
sistemáticamenteparaquenohayariesgo
decontaminación conotras harinas.En
caso de una dieta sin gluten estricta,
asegúrese de que la levadura utilizada
tampococontengagluten.Laconsisten-
ciadelasharinassinglutennopermite
un mezclado óptimo. Por consiguiente,
esnecesariodoblarlamasadelosbordes
duranteelamasadoconunaespátulade
plásticosuave. Elpansin glutentendrá
unaconsistenciamásdensayuncolormás
pálidoqueelpannormal.Esteprograma
sóloaceptaelpesode1000 g.
9. Pan sin sal. Lareduccióndelconsumode
salpermitereducirlosriesgoscardiovascu-
lares.
11. Cocción Únicamente.ElprogramaCocción
Únicamentepermitecocerde10mna70
mn, ajustable por periodos de 10 min.
Puedeseleccionarsesoloyutilizarse:
a)encombinaciónconelprogramaMasa
parapan,
b)paracalentarohacerpancrujienteya
cocidoyfrío,
UTILICE LA MÁQUINA PANIFICADORA
Para cada programa, se visualizará un ajuste
por defecto. Deberá seleccionar manual-
mente los ajustes deseados.
Selección de un programa
Laseleccióndeunprogramaactivaunasuce-
sióndeetapas,quesedesarrollaránautomáti-
camenteunatrasotra.
El botón menulepermitiráelegirun
determinadonúmerodeprogramasdi-
ferentes.Eltiempocorrespondienteal
programasevisualizará.Cadavezque
presioneelbotón
,elnúmeroenelpanelde
visualizaciónpasaráalprogramasiguienteyde
estemodode1a15:
1. Baguette. ElprogramaBaguettelepermitirá
elaborarustedmismosuspropiasbaguettes.
Esteprogramasedesarrollaen3fases.
Primerpaso>Amasadoysubidadelamasa
Segundopaso>Moldeado(cuandosuenela
señalacústica,parpadearáeltestigovisual
juntoalsímbolodebaguette
).
Tercer paso > Cocción. El ciclodecoc-
cióntienelugardespuésdeprepararlas
baguettes(paraobtenerayudasobrecómo
prepararlasbaguettes,remítaseallibrode
recetasincluido).
2. Baguette Dulce. Parapanecillosdulces:
panecillodeViena,pandeleche,bollos,
etc.Esteprogramasedesarrolladelmismo
modoqueelprograma1parabaguette.
3. Cocción de baguette. Elprograma3per-
mitecocerbaguettesapartirdeunamasa
preparadapreviamente.Nodeberádejarde
vigilarelaparatoalutilizarelprograma3.
Parainterrumpirelcicloantesdequefi-
nalice,detengaelprogramamanualmente
pulsandodeformaprolongadalatecla
.
Elgradodetuestemedionoexisteeneste
programa.Lerecomendamosqueutiliceel
gradodetuestebajoparalospanesdulces
yelgradodetuestealtoparalossalados.
4. Pan básico.ElprogramaPanbásicoper-
miterealizalamayoríadelasrecetasde
panutilizandoharinadetrigo.
5. Pan francés. El programa Pan Francés se
refierealarecetaparaelaborarpanblanco
tradicionalfrancés,conlamigamásalveolada.
371
LOS CICLOS
El indicador visual se encenderá en frente
de la etapa del ciclo alcanzado por la má-
quina panificadora. La tabla (pág. 382-386)
muestra la distribución de los diferentes
ciclos en función del programa elegido.
Amasado
Permite formar la estructura de la masa y
por lo tanto su capacidad para subir correc-
tamente.
Duranteesteciclo,yparalosprogramas1,2,
4,5,6,7,8,10,12,13,tienelaposibilidad
deañadiringredientes: frutossecos, aceitu-
nas,etc…Unaseñalsonoraleindicaráenque
momentodebe intervenir.Diríjasealatabla
resumendelostiemposdepreparación(página
382-386)yalacolumna“extra”.Estacolumna
indicaeltiempoquesevisualizaráenlapan-
talladelaparatocuandolaseñalsonorasuene.
Parasaberalcabodecuantotiemposeproduce
laseñalsonora,hayquerestareltiempodela
columna“extra”deltiempototaldecocción.
Ej.:“extra”=2:51y“tiempototal”=3:13,los
ingredientespuedenañadirsealcabode22min.
Reposo
Permite que la masa repose para mejorar la
calidad del amasado.
Subida
Tiempo duranteel cual la levadura actúa
para que el pan suba y desarrolle su aroma.
Cocción
Transforma la masa en miga y permite el
dorado y la corteza crujiente.
Mantenimiento en caliente
Permite guardar el pan caliente después de
la cocción. No obstante, recomendamos reti-
rar el pan al final de la cocción.
c)para acabar una cocción en caso de
cortedecorrienteprolongadaduranteun
ciclodepan.
La máquina panificadora debe supervisarse
durante la utilización del programa 11.
Cundosehayaobtenidoelcolordeseado
delacorteza,paremanualmenteelpro-
gramamedianteunapresiónprolongada
delbotón
.
12. Masa para pan.ElprogramaMasaparapan
nocuece.Correspondeaunprogramade
amasadoydesubidaparatodaslasmasas
subidas.Ej.:lamasadepizza.
13. Pastel.Permiteelaborardulcesypasteles
conlevaduraquímica.Esteprogramasólo
aceptaelpesode1000 g.
14. Mermelada.ElprogramaMermeladacuece
automáticamentelamermeladaenlacuba.
15. Masa fresca.Elprograma15amasaúni-
camente.Estádestinadoamasasqueno
necesitansubir.Ej:tallarines.
Selección del peso del pan
Elpesodelpanseajustapordefectoen1000g.
El peso se proporciona a título indicativo.
Consulte el detalle de las recetas para más
información.Losprogramas3,9,11,12,13,
14,15noposeenelajustedelpeso.Paralos
programas1y2,podráseleccionardospesos:
-400genunahornada(4baguettes);seen-
cenderáeltestigovisualjuntoalindicador
depesode500g;
-800gendoshornadas(8baguettes);seen-
cenderáeltestigovisualjuntoalindicador
depesode1.000g;
Presioneelbotón
paraajustarelproducto
elegido500g,700go1000g.Elindicador
visualseencenderáenfrentedelajusteselec-
cionado.
Selección del dorado
Elcolordelacorteza seajustapor defecto
en MEDIO. Los programas 12, 14, 15 no
poseenelajustedelcolor.Sepuedenelegir
tresopciones:CLARO/MEDIO/OSCURO.Si
deseamodificarelajustepordefecto,presione
elbotón
hastaqueelindicadorvisualse
enciendaenfrentedelajusteseleccionado.
Puesta en marcha/parada
Presioneprolongadamenteelbotón para
ponerenmarchaelaparato.Lacuentaatrás
comenzará.Parapararelprogramaoanular
laprogramacióndiferida,presione3segundos
elbotón
.
372
Mantenimientoencaliente:paralosprogramas
1,2,4,5,6,7,8,9,10,13,puededejarla
preparaciónenelaparato.Unciclodemante-
nimientoencalientedeunahoraseactivará
automáticamentedespués delacocción.La
pantallapermaneceráen0:00durantelahora
demantenimientoencalienteylos2puntos
delrelojparpadearán.Alfinaldelcicloel
aparatosepararáautomáticamentedespuésde
laemisióndevariosbipssonores.
PROGRAMA DIFERIDO
Puede programar el aparato para tener su
preparación lista a la hora que haya elegido,
hasta 15h antes. Los programas 3, 8, 11,
12, 13, 14, 15 no tienen programa diferido.
Estaetapaintervienedespuésdehaberselec-
cionadoelprograma,elniveldedoradoyel
peso.Eltiempodelprogramasevisualizará.Cal-
culeladiferenciadetiempoentreelmomento
enelqueiniciaelprogramaylahoraalaquele
gustaríaquesupreparaciónestélista.
La máquina incluye automáticamente la
duracióndelosciclosdelprograma.Conlos
botones
y ,visualizaráeltiempoencon-
trado(
haciaarribay haciaabajo).Las
presionescortaspermitenqueeltiempodes-
fileporperiodosde10min+bipcorto.Con
unapresiónlarga,eltiempodesfilademanera
continuaporperiodosde10min.Ej:sisonlas
20:00hyquiereelpanlistoparalas7:00h
deldíasiguiente.Programe11horasconlos
botones
y .Presioneelbotón .Se
emitiráunaseñalsonora.los2puntos
del
relojparpadearán.Lacuentaatráscomienza.
Elindicadordefuncionamientoseencenderá.
Siseequivocaodeseamodificarelajustede
la hora, presione de manera prolongada el
botón
hastaqueemitaunaseñalsonora.
Eltiempopordefectosevisualizará.Repitala
operación.
Algunosingredientessonperecederos.Nouti-
liceelprogramadepuestaenmarchadiferada
conrecetasquecontengan:lechefresca,hue-
vos,yogur,queso,trutasfrescas.
Consejos prácticos
En caso de corte de corriente:siduranteun
ciclo,elprogramaseinterrumpeporuncorte
decorrienteounafalsamaniobra,lamáquina
disponedeunaprotecciónde7mindurantelos
cualeslaprogramaciónquedaguardada.Elciclo
comenzarádenuevodondeseparó.Despuésde
estetiempo,laprogramaciónseperderá.
Si encadena dos programas,espere1hantes
deiniciarlasegundaprogramación.
Para desmoldar el pan:puede sucederque
losmezcladoresquedenatrapadosenelpan
cuando lodesmolde. En esecasoutilice el
accesorio“gancho”delasiguientemanera:
>unavezhayadesmoldadoelpan,colóquelo
todavíacalientesobreunodesusladosysu-
jételoconlamanoprotegidaporunguante
aislante,
>introduzcaelganchoenelejedelmezclador
- M,
>tireconcuidadoparaextraerelmezclador- M,
>endereceelpanydéjeloenfriarsobreuna
rejilla.
M
373
LOS INGREDIENTES
Las materias grasas y el aceite :lasmaterias
grasashacenqueelpanseamásesponjosoy
sabroso.Seconservarátambiénmejorypor
mástiempo.Demasiadagrasaralentizalasu-
bidadelamasa.Siutilizamantequilla,desmí-
guelaenpequeñostrozosparadistribuirlade
manerahomogéneaenlapreparaciónoablán-
dela.Noañadalamantequillacaliente.Evite
quelagrasaentreencontactoconlalevadura,
yaquelagrasapodríaimpedirquelalevadura
serehidrate.
Huevos :loshuevosenriquecenlamasa,mejo-
ranelcolordelpanyfavorecenelbuendesar-
rollodelamiga.Lasrecetasestánprevistas
paraunhuevomediode50g,siloshuevos
sonmásgrandes,añadirunpocodeharina;si
loshuevossonmáspequeños,ponerunpoco
menosdeharina.
Leche :podráutilizarlechefresca(fría,ex-
ceptoqueseindiquelocontrarioenlareceta)
olecheenpolvo.Lalecheproducetambiénun
efectoemulsionantequepermiteobteneruna
migamásesponjosayporlotantounmejor
aspecto.
Agua :elaguarehidratayactivalalevadura.
Hidrata también el almidón de la harina y
permitelaformación delamiga. Sepuede
sustituirelagua,enparteototalmentepor
lecheuotroslíquidos. Temperatura: consulte
el párrafo 1 del apartado referente al uso
(pág. 368).
Harinas : elpesodelaharinavaríasensible-
menteenfuncióndeltipodeharinautilizado.
Segúnlacalidaddelaharina,losresultados
delacocciónpuedenvariartambién.Conserve
laharinaenunrecipientehermético,yaque
laharinareaccionaalasfluctuacionesdelas
condicionesclimáticas,absorbiendolahume-
dadoporelcontrarioperdiéndola.Añadiendo
avena,salvado,germendetrigo,centenoo
inclusogranosenterosalamasadepan,ob-
tendráunpanmáscompactoymenosinflado.
Utilice preferentemente una harina llamada
“de fuerza”, “panificable” o “de panadería”
mejor que una harina estándar. En caso de
utilización de mezclas de harinas especiales
para pan o bollo o pan de leche, no exceda
750 g de pasta en total.
A la hora de utilizar este tipo de prepara-
ciones, remítase a las recomendaciones del
fabricante.
Se recomienda utilizar una harina fuerte o
media, excepto indicación contraria en las
recetas.Elrefinadodelaharinainfluyetam-
biénenlosresultados:cuantomásintegralsea
laharina(esdecir,quecontengaunapartede
laenvolturadelgranodetrigo),menossubirá
lamasaymásdensoseráelpan.Encontrará
también,enlatienda,preparacionesparapan
listasparausar.Diríjasealasrecomendaciones
del fabricante para utilizar estas prepara-
ciones.Entérminosgenerales,laseleccióndel
programaseharáenfuncióndelapreparación
utilizada.Ej:Panintegral-Programa4.
Azúcar : utilice preferentemente azúcar
blanco,morenoomiel.Noutiliceazúcaren
trozos.Elazúcarnutrelalevadura,ledabuen
saboralpanymejoraeldoradodelacorteza.
Sal :dagustoalalimento,ypermiteregular
laactividaddelalevadura.Nodebeentraren
contactoconlalevadura.Graciasalasal,la
masasecierra,secompactaynosubedema-
siadodeprisa.Mejoratambiénlaestructurade
lamasa.
Levadura:lalevaduradepanaderíaexisteen
variasformas:frescaenpequeñoscubos,seca
activa a rehidratar o seca instantánea. La
levadurase vendeenlasgrandessuperficies
(departamentosdepanaderíaoultrafrescos),
perotambiénpuedecomprarlalevadurafresca
consupanadero.Enformafrescaosecains-
tantánea,lalevaduradebeincorporarsedirec-
tamentedentrodelacubadesumáquinacon
los otros ingredientes. Sin embargo, piense
siempreendesmenuzarlalevadurafrescacon
374
Los aditivos (frutos secos, aceitunas, etc) :
puedepersonalizarsusrecetascontodoslos
ingredientesadicionalesquedeseeteniendo
cuidadode:
>respetarlaseñalsonoraparaañadiringre-
dientes,sobretodolosmásfrágiles,
>las semillas más sólidas (como el lino o
el sésamo) pueden incorporarse desde el
comienzodelamasadoparafacilitarlauti-
lizacióndelamáquina(puestaenmarcha
diferidaporejemplo),
>congelarlaspepitasdechocolateparaque
resistanmejorelamasado,
>escurrirbienlosingredientesqueesténmuy
húmedos o sean demasiado grasos (acei-
tunas, por ejemplo), secarlos con papel
absorbenteyenharinarlosligeramentepara
ligarlosmejorydeformamáshomogénea
conlamasa,
>noincorporarlosencantidadesdemasiado
grandes,paranoperturbarelbuendesarrollo
delamasa,respetarlascantidadesindicadas
enlasrecetas,
>quenocaiganingredientesfueradelacuba.
susdedosparafacilitarsudispersión.Sólola
levadurasecaactiva(enpequeñasesferas)debe
mezclarseconunpocodeaguatibiaantesde
serutilizada.Escogerunatemperaturapróxima
a37°C,pordebajodeestatemperaturaserá
menoseficazy,porencima deella,correel
riesgodeperdersuactividad.Respetelasdosis
prescritasypienseenmultiplicarlascantidades
siutilizalalevadurafresca(verlatabladeequi-
valenciasacontinuación).
Equivalencias cantidad/peso entre levadura
seca y levadura fresca :
Levadura seca (en c.c.)
1 1,5 2 2,5 3 3,5 4 4,5 5
Levadura fresca (en g)
9 13 18 22 25 31 36 40 45
LIMPIEZA Y MANTENIMIENTO
•Desconecteelaparato.
•Limpietodosloselementos,elaparatoyel
interiordelacubaconunaesponjahúmeda.
Sequecuidadosamente-L.
•Lavelacubayelmezcladorconaguaca-
liente
yjabonosa.Sielmezcladorsequedaenla
cuba,póngaloenremojode5a10min.
•Siprocede,limpiarelatapaconaguaca-
lienteyunaesponja.
•No introduzca ninguna
parte en el lavavajillas.
•Noutiliceningúnproducto
delimpieza,estropajosabrasivos,
nialcohol.Utiliceunpañosuaveyhúmedo.
•Nuncasumerjaelcuerpodelaparatoola
tapa.
375
PREPARACIÓN Y ELABORACIÓN DE BAGUETTES
Para elaborar esta receta, necesitará todos los accesorios destinados a esta función: 1
soporte para cocción de baguettes (8), 2 placas antiadherentes para cocción de baguette
(8), 1 accesorio decorador (9) y 1 pincel (9).
1. Amasado y subida de la masa
•Enchufelapanificadora.
•Unavezquesuenelaseñalacústica,semos-
traráelprograma1pordefecto-H.
•Seleccioneelgradodetueste.
•Nolerecomendamosquecuezasolamente
2baguettes,yaqueestasquedaríandema-
siadococidas.
•Sidecidecocer8baguettes(2hornadasde
4baguettes),lerecomendamosquemoldee
las8baguettesyqueguarde4deellasenla
neveraparalasegundacocción.
•Pulselatecla
.Seencenderáeltestigo
defuncionamientoyparpadearánlos2pun-
tosdeltemporizador.Comenzaráelciclode
amasado,seguidodelasubidadelamasa
-I.
Observaciones:
-Duranteelamasado,esnormalquequeden
zonasquenosehayanmezcladobien.
-Cuandohaya finalizadola preparación,la
panificadorasepondráenmododeespera.
Variasseñalesacústicasleindicaránqueel
amasadoylasubidadelamasahanfinali-
zadoyparpadearáeltestigodefunciona-
miento.
La masa deberá utilizarse como máximo en
unahoradesdequesuenenlasseñalesacús-
ticas. Después de ese tiempo, el aparato
se reiniciará y se borrará el programa de
baguette. Si esto ocurriera, le recomenda-
mos que utilice el programa 3 para cocer las
baguettes solas.
2. Elaboración y cocción de las baguettes
Para obtener ayuda sobre cómo seguir los
pasos, remítase al libro de recetas incluido.
Aquí le mostraremos las técnicas más co-
munes de panadería, pero, después de va-
rios intentos, usted desarrollará su propia
manera de moldear. Independientemente de
la forma en que lo haga, el buen resultado
estará garantizado.
•Retirelacubetadelaparato-B.
•Enharineligeramentelaencimera.
•Saquelamasadelacubetaycolóquelasobre
laencimera.
•Formeunabolaconlamasaydivídalaen4
pedazosdemasaconuncuchillo.
•Obtendrá 4 pedazos de masa del mismo
pesoquetendráquemoldearconformade
baguette.
Para obtener baguettes más esponjosas,
deje reposar los pedazos de masa durante
10 minutos antes de moldearlos.
La longitud de la baguette deberá corres-
pondersecon eltamañode laplacaanti-
adherente (aproximadamente 15 cm).
376
Podrá variar el sabor de sus panes ade-
rezándolos. Para ello, bastará con humede-
cer los pedazos de masa y, a continuación,
rebozarlos en granos de sésamo o semillas
de amapola.
•Despuéselaborarlasbaguettes,colóquelas
enlasplacasantiadherentes.
El punto de sellado de las baguettes deberá
quedar hacia abajo.
•Para lograr un resultado óptimo, realice
cortesdiagonalesenlapartesuperiordelas
baguettesconayudadeuncuchillodesierra
odelaccesoriodecoradorincluido,conel
findeobtenersurcosde1cm.
Podrá variar la presentación de las ba-
guettes y hacer cortes con ayuda de unas
tijeras en toda la longitud de la baguette.
•Humedezcagenerosamentelapartesuperior
delasbaguettesconelpincelincluido,evi-
tandoqueseacumuleaguaenlasplacas
antiadherentes.
•Coloque las 2 placas antiadherentes que
contienenlasbaguettesenelsoportepara
baguettesincluido.
•Coloqueelsoporteparabaguettesenlapa-
nificadora,ocupandoellugardelacubeta.
•Pulsedenuevolatecla
paraqueserei-
nicieelprogramaycomiencelacocciónde
lasbaguettes.
•Al finalizar el ciclo de cocción, existen 2
posibilidades:
Para una hornada de 4 baguettes
-Desenchufe la panificadora. Retire el
soporte para baguettes.Utilicesiempre
guantesaislantes,yaqueelsoporteestará
muycaliente.
-Retirelasbaguettesdelasplacasantiadhe-
rentesydéjelasenfriarsobreunarejilla.
Para una hornada de 8 baguettes (2 x 4)
-Retireelsoporteparabaguettes.Utilice
siempreguantesaislantes,yaqueelso-
porteestarámuycaliente.
-Retirelasbaguettesdelasplacasantiadhe-
rentesydéjelasenfriarsobreunarejilla.
-Saque las 4 baguettes restantes de la
nevera(quedeberáhaberhumedecidoy
alasquedeberáhaberhecholoscortes
previamente).
-Colóquelassobrelasplacas(procurandono
quemarse).
-Vuelvaaponerelsoporteenelaparatoy
pulsedenuevo
.
-Alfinalizarlacocción,podrádesenchufar
elaparato.
-Retirelasbaguettesdelasplacasantiadhe-
rentesydéjelasenfriarsobreunarejilla.
377
*
1
huevomedio
=50g
LAS RECETAS
Paracadaunadelasrecetas,respetarelordendelosingredientesindicados.Segúnla
receta elegida y el programa correspondiente, puede dirigirse a la tabla resumen de prepa-
ración (página 382-386) y seguir el desglose de los diferentes ciclos.
c de c=cucharadadecafé-c s=cucharadasopera
PROG. 4 - PAN BÁSICO
500 g 750 g 1000 g
1.Agua 190ml 250ml 330ml
2.Aceite 1cs 1
1/2
cs 2cs
3.Sal 1cdec 1cdec 1
1/2
cdec
4.Azúcar 2cdec 3cdec 1cs
5.Lecheenpolvo 1cs 1
1/2
cs 2cs
6.HarinaT55 345g 455g 605g
7.Levadura 1cdec 1cdec 1
1/2
cdec
PROG. 5 - PAN FRANCÉS
500 g 750 g 1000 g
1.Agua 200ml 275ml 365ml
2.Sal 1cdec 1
1/2
cdec 2cdec
3.HarinaT55 350g 465g 620g
4.Levadura 1cdec 1cdec 1
1/2
cdec
PROG. 2 - BAGUETTE DULCE
Para elaborar entre 4 y 8 baguettes de 100 g
aproximadamente
400 g 800 g
1.Lechefría 140ml 280ml
2.Sal
3/4
cdec 1
1/2
cdec
3.Azúcar 2cs 4cs
4.HarinaT55 210g 420g
5.Levadura 1cdec 2cdec
Añadir,cuandoemitaunpitido
6.Mantequilla 25g 50g
PROG. 1 - BAGUETTE
Para elaborar entre 4 y 8 baguettes de 100 g
aproximadamente
400 g 800 g
1.Agua 150ml 300ml
2.Sal
3/4
cdec 1
1/2
cdec
3.HarinaT55 245g 490g
4.Levadura 1cdec 2cdec
PROG. 6 - PAN INTEGRAL
500 g 750 g 1000 g
1.Agua 205ml 270ml 355ml
2.Aceite 1
1/2
cs 2cs 3cs
3.Sal 1cdec 1
1/2
cdec 2cdec
4.Azúcar 1
1/2
cdec 2cdec 3cdec
5.HarinaT55 130g 180g 240g
6.HarinaintegralT150200g 270g 360g
7.Levadura 1cdec 1cdec 1
1/2
cdec
PROG. 7 - PAN AZUCARADO
BRIOCHE 500 g 750 g 1000 g
1.Huevos
batidos*
2 2 3
2.Mantequilladerretida115g 145g 195g
3.Sal 1cdec 1cdec 1
1/2
cdec
4.Azúcar 2
1/2
cs 3cs 4cs
5.Leche 55ml 60ml 80ml
6.HarinaT55 280g 365g 485g
7.Levadura 1
1/2
cdec 2cdec 3cdec
Opcional : 1cdecdeaguadeflordenaranjo.
PROG. 8 - PAN RÁPIDO
500 g 750 g 1000 g
1.Agua
calentada,
3C210ml 285ml 360ml
2.Aceite 3cdec 1cs 1
1/2
cs
3.Sal
1/2
cdec 1
cdec 1
1/2
cdec
4.Azúcar 2cdec 3cdec 1cs
5.Lecheenpolvo 1
1/2
cs 2cs 2
1/2
cs
6.HarinaT55 325g 445g 565g
7.Levadura 1
1/2
cdec 2
1/2
cdec 3cdec
PROG. 9 - PAN SIN GLUTEN
1000 g
Utilícelosóloparausarlamezcladeharina.
Nosedebeexceder1000gramosdepasta.
378
*
1
huevomedio
=50g
PROG. 15 - MASA FRESCA
MASA PARA PASTA FRESCA
500 g 750 g 1000 g
1.Agua 45ml 50ml 70ml
2.Huevos
batidos*
3 4 5
1/2
3.Sal 1pizca
1/2
cdec 1
cdec
5.HarinaT55 375g 500g 670g
PROG. 13 - PASTEL
PASTEL DE LIMÓN 1000 g
1.Huevos
batidos*
 4
2.Azúcar 260g
3.Sal 1pizca
4.Mantequilla,derretirsa
sinoenfriara 90g
5.Cortezadelimón de
1/2
limón
6.Zumodelimón de
1/2
limón
7.HarinafluideT55 430g
8.Levaduraquímica 3
1/2
cdec
Batirconlabatidoraloshuevosconelazúcarylasal,
durante 5 min., hasta que blanqueen. Verter en el reci-
piente de la máquina. Añadirla mantequilla fundida
perofría.Añadirelzumo+lacáscaradellimón.Añadir
la harina y la levadura previamente mezcladas. Procurar
colocar la harina en montoncitos, bien en el centro del
recipiente.
PROG. 14 - MERMELADA
COMPOTAS Y MERMELADAS
Corte las frutas antes de introducirlas en la má-
quina panificadora.
1. Fresa, melocotón, ruibarbo
o albaricoque 580g
2.Azúcar 360g
3.Zumodelimón de1limón
4.Pectina 30g
1. Naranja o pomelo 500g
2.Azúcar 400g
3.Pectina 50g
PROG. 12 - MASA PARA PAN
MASA PARA PIZZA 500 g 750 g 1000 g
1.Agua 160ml 240ml 320ml
2.Aceitedeoliva 1cs 1
1/2
cs 2cs
3.Sal
1/2
cdec 1
cdec 1
1/2
cdec
5.HarinaT55 320g 480g 640g
7.Levadura
1/2
cdec 1
cdec 1
1/2
cdec
PROG. 10 - PAN SIN SAL
500 g 750 g 1000 g
1.Agua 200ml 270ml 365ml
2.HarinaT55 350g 480g 620g
3.
Levaduraseca
depanadería
1/2
cdec 1cdec 1cdec
Añadir,cuandoemitaunpitido
4.
Semillasdesésamo
50g 75g 100g
379
GUÍA DE AVERÍAS PARA MEJORAR SUS RECETAS
1. Para panes
¿No ha obtenido el resultado
esperado? Esta tabla le ayudará
a obtenerlo.
POSIBLE CAUSA SOLUCIONES
Elpedazodemasanotiene
undiámetrouniforme.
Laformadelrectánguloinicial
noesregularonotieneun
grosoruniforme.
Aplanelamasaconunrodillo
depasteleríaencasonecesario.
Resultadifícildarforma
alamasa.
Faltaaguaenlareceta. Larecetanosehaelaborado
correctamente:vuelvaaempezar
desdeelprincipio.
Hatrabajadodemasiado
lamasa.
Vuelvaahacerunabolaconella,
déjelareposardurante10min.y
vuelvaaempezardesdeelprincipio.
Lleveacaboelmoldeadoen2pasos,
dejandoenmediountiempode
reposode5min.
Lamasaestápegajosa
yresultadifícildarforma
alasbaguettes.
Haañadidodemasiadaagua
alareceta.
Enharíneseligeramentelasmanos,
peronolamasanilaencimera
siesposible,ycontinúeelaborando
lasbaguettes.
Elaguaañadidaalareceta
estabademasiadocaliente.
2. Para baguettes
¿No ha obtenido
el resultado esperado?
Esta tabla le ayudará
a obtenerlo.
Pan
demasiado
subido
Pan hundido
después de haber
subido demasiado
Pan que no
ha subido
bastante
Corteza que
no se ha dorado
bastante
Lados quemados
pero el pan no está
bastante cocido
Lados y parte
superior
con harina
Elbotón sehaaccionado
durantelacocción.
Faltaharina.
Demasiadaharina.
Faltalevadura.
Demasiadalevadura.
Faltaagua.
Demasiadaagua.
Faltaazúcar.
Harinademalacalidad.
Losingredientesnoestánen
lasproporcionesadecuadas
(demasiadacantidad).
Aguademasiadocaliente.
Aguademasiadofría.
Programanoadecuado.
380
¿No ha obtenido el resultado
esperado? Esta tabla le ayudará
a obtenerlo.
POSIBLE CAUSA SOLUCIONES
Lamasaserompeosu
superficiesevuelvegranulosa.
Hatrabajadodemasiadolamasa. Vuelvaahacerunabolaconella,
déjelareposardurante10min.
yvuelvaaempezardesdeelprincipio.
Lleveacaboelmoldeadoen2pasos,
dejandoenmediountiempodereposo
de5min.
Loscortesrealizados
enelpedazodemasa
nosonlimpios.
Lamasaestápegajosa:
haañadidodemasiadaagua
alareceta.
Repitaelpasodemoldeadodelas
baguettesenharinándoseligeramente
lasmanos,peronolamasanila
encimerasiesposible.
Lacuchillanoestás
uficientementeafilada.
Utilicelacuchillaincluidao,ensu
defecto,uncuchillomicrodentado
quecortebien.
Loscortesnosehanrealizado
condecisión.
Realiceloscortesconunmovimiento
firmeydecidido.
Loscortestiendenacerrarse
onoseabrendurante
lacocción.
Lamasaestádemasiado
pegajosa:haañadidodemasiada
aguaalareceta.
Larecetanosehaelaborado
correctamente:vuelvaaempezar
desdeelprincipio.
Lasuperficiedelpedazodemasa
nohaquedadosuficientemente
lisaaldarleforma.
Vuelvaaempezarestirandomás
lamasaenelmomentodeenrollarla
alrededordelpulgar.
Lamasaserompeporlos
lateralesdurantelacocción.
Loscortesenelpedazodemasa
nosonsuficientemente
profundos.
Remítasealapágina376para
consultarlaformaidealdehacer
loscortes.
Lasbaguettescocidas
sepeganalsoporte.
Lospedazosdemasasehan
humedecidodemasiado.
Escurraelaguasobranteaplicada
conelpincel.
Lasplacasdelsoportepara
baguettessepegandemasiado.
Unteligeramentelasplacasdel
soporteconaceiteantesdecolocar
lospedazosdemasa.
Lasbaguettesnoestán
suficientementedoradas.
Haolvidadoembadurnarlos
pedazosdemasaconagua
antesdehornearlos.
Cuideesteaspectoparalapróxima
elaboración.
Haenharinadodemasiado
lasbaguettesalmoldearlas.
Embadúrnelasbiendeaguacon
elpincelantesdehornearlas.
Latemperaturaambientees
demasiadoalta(+de30°C).
Utiliceaguamásfría(entre10y
15°C)y/ounpocomenosdelevadura.
Lasbaguettesnosehanhin-
chadolosuficiente.
Haolvidadoañadirlevadura
alareceta.
Larecetanosehaelaborado
correctamente:vuelvaaempezar
desdeelprincipio.
Lalevadurapuedehaber
caducado.
Faltabaaguaenlareceta.
Lasbaguetteshanquedado
demasiadoaplastadasyprietas
almoldearlas.
381
GARANTÍA
•Este aparatoquedareservado únicamente
parausodomésticoyenelhogar.Encaso
deusoinadecuadoonoconformeconlas
instruccionesdeuso,lamarcaseeximiráde
todaresponsabilidadylagarantíaquedará
anulada.
•Lea detenidamente las instrucciones de
usoantesdeutilizarelaparatoporprimera
vez:Elfabricantenoseresponsabilizapor
cualquierproblemaderivadodeunusono
conformeconlasinstrucciones.
MEDIO AMBIENTE
•Deacuerdoconlanormativavigente,cual-
quier aparato que ya esté fuera de uso
deberáquedarinutilizadodefinitivamente:
desenchufe el aparato y córtele el cable
antesdedeshacersedeél.
GUÍA DE SOLUCIÓN A PROBLEMAS TÉCNICOS
PROBLEMAS SOLUCIONES
Elmezcladorsequeda
atrapadoenlacuba.
• Dejarloenremojoantesderetirarlo.
Despuésdepresionar
en nopasanada.
• EO1semuestrayparpadeaenlapantalla,elaparatoemiteunsonido:lamáquinaestá
demasiadocaliente.Espere1horaentrelos2ciclos.
• EO0semuestrayparpadeaenlapantalla,elaparatoemiteunsonido:eldispositivoestá
demasiadofrío.Esperaraquelleguealatemperaturaambientedelahabitación.
• HHHoEEEsemuestrayparpadeaenlapantalla,elaparatoemiteunsonido:
malfuncionamiento.Lamáquinadebeserrevisadaporpersonalautorizado.
• Sehaprogramadounapuestaenmarchadiferida.
Despuésdepresionar
en
elmotorgira
peronoamasa.
• Lacubanoestácompletamenteencajada.
• Nohaymezcladoroelmezcladorestámalcolocado.
Enlosdoscasoscitadosanteriormente,pararelaparatomanualmenteconunapulsaciónlarga
enelbotón
.Iniciarlarecetadenuevodesdeelprincipio.
Despuésdeunapuesta
enmarchadiferida,elpan
nohasubidobastante
onohapasadonada.
• Haolvidadopresionaren
despuésdelaprogramacióndelamarchadiferida.
• Lalevadurahaentradoencontactoconlasaly/oelagua.
• Nohaymezclador.
Oloraquemado. • Unapartedelosingredientessehasalidoporunladodelacuba:desconectelamáquina,
dejeenfriarylimpieelinteriorlamáquinaconunaesponjahúmedaysinproductos
delimpieza.
•Lapreparaciónsehadesbordado:ingredientesendemasiadacantidad,sobretododelíquido.
Respetarlasproporcionesdelasrecetas.
382
PROG.
.
g- h-ó--val.-st. h-ó--val.-st. h-ó--val.-st. h-ó--val.-st. h-ó--val.-st. h-ó--val.-st. h-ó--val.-st.
BG
     

 
1 

2 
 
 



BS
TEŽINA TAMNJENJE UKUPNO
VRIJEME
VRIJEME
PRIPREME
OBLIKOVANJE PEČENJE 1.
SERIJE
PEČENJE 2.
SERIJE
PRIKAZANO VRIJEME
PRILIKOM ZVUČNOG
SIGNALA
ODRŽAVANJE
TOPLOTE
CS
HMOTNOST VYPEČENÍ CELKOVÝ ČAS ČAS NA PŘÍPRAVU TVAROVÁNÍ DOBA
1. PEČENÍ
DOBA
2. PEČENÍ
ČAS ZOBRAZENÝ
PŘI ZVUKOVÉM
SIGNÁLU
UCHOVÁNÍ
VTEPLE
HU
MÉRET HÉJ-ÁRN-
YALAT
IDŐ-TARTAM ELŐKÉSZÍTÉSI IDŐ FORMÁZÁS 1. ADAG
SÜTÉSE
2. ADAG
SÜTÉSE
KIJELZETT IDŐ A
HANGJELZÉSKOR
MELEGEN
TARTÁS
RO
COACERE GREUTATE TIMP
TOTAL
TIMP DE
PREPARARE
MODELARE COACERE prima
TURĂ
COACERE a
2-a TURĂ
TIMP AFIŞAT
LA BIP
MENINERE
LA CALD
SK
HMOTNOSŤ VYPEČENIE ČAS DOBA PRÍPRAVY TVAROVANIE PEČENIE 1.
VÁRKY
PEČENIE 2.
VÁRKY
ČAS ZOBRAZENÝ
NA DISPLEJI PRI
PÍPNUTÍ
UCHOVANIE
VTEPLE
SL
TEŽA ZAPEČENOST CELOTNI ČAS ČAS ZA
PRIPRAVO
OBLIKOVANJE PRVA
PEKA
DRUGA
PEKA
PRIKAZAN ČAS DO
ZVOČNEGA
SIGNALA
OGREVANJE
SR
TEŽINA ZAPEČE-NOST UKUPNO
VREME
VREME
PRIPREME
OBLIKOVANJE PEČENJE 1.
PARTIJE
PEČENJE 2.
PARTIJE
PRIKAZANO VREME
PRILIKOM ZVUČNOG
SIGNALA
ODRŽAVANJE
TOPLOTE
HR
TEŽINA TAMNJENJE UKUPNO
VRIJEME
VRIJEME
PRIPREME
NAČIN
IZRADE
PEČENJE 1.
SLIJEDA
PEČENJE 2.
SLIJEDA
PRIKAZANO VRIJEME
KOD ZVUČNOG
SIGNALA
ODRŽAVANJE
TOPLINE
ET
KAAL PRUUNIS-
TAMINE
AEG VALMISTAMISE
AEG
VORMIMINE ESIMESE
AHJUTÄIE
KÜPSEMINE
TEISE
AHJUTÄIE
KÜPSEMINE
KUVATAV AEG SOOJANA
HOIDMINE
LV
SVARS GAROZAS
IZVĒLE
KOPĒJAIS
LAIKS
GATAVOŠANAS
LAIKS
FORMAS
VEIDOŠANA
1. CEPIENA
CEPŠANA
2. CEPIENA
CEPŠANA
PARĀDĀS LAIKS
PĒC PĪKSTIENA
TEMPERATŪRAS
SAGLABĀŠANA
LT
SVORIS PASKRUDI-
NIMAS
VISAS
LAIKAS
PARUOŠIMO
LAIKAS
FORMAVIMAS 1
KEPIMAS
2
KEPIMAS
LAIKAS PO
PYPTELĖJIMO
PAPILD
PL
WAGA ZARUMIE-
NIENIE
CZAS CZAS
PRZYGOTO-
WANIA
FORMO-
WANIE
1. PARTIA 2. PARTIA WYŚWIETLANY
PRZY SYGNALE
DŹWIĘKOWYM
ODGRZE-
WANIE
   - CIKLUSI PEČENJA - TABULKA CYKLŮ - CIKLUSOK
- TABEL CICLURI - TABUĽKA CYKLOV - TABLICA CIKLUSA - TABELA CIKLOV
- TABELA CIKLUSA - TSÜKLITE TABEL - CIKLU TABULA - CIKLŲ LENTELĖ -
TABELA CYKLI - TABLE OF CYCLES - CYCLI TABEL - OVERSIGTSSKEMA AF
CYKLUSSER - TABELL OVER SYKLUSER - TABELL ÖVER BAKPROGRAMMEN
PAISTAMISEN ERI VAIHEET - DEVİR TABLOLARI - TABLA DE CICLOS
383
EN WEIGHT
(g)
BROWNING TOTAL TIME
(h)
PREPARATION
TIME
SHAPING BAKING
1st BATCH (h)
BAKING
2nd BATCH
(h)
TIME DISPLAYED
DURING BEEPS
KEEP WARM
(h)
NL GEWICHT
(g)
BRUINING TOTALE
TIJD (u)
BEREIDINGS-TIJD VORMEN BAKKEN
1e LADING
(u)
BAKKEN
2e LADING
(u)
TIJD GETOOND
BIJ PIEPTOON
WARMHOUDEN
(u)
DA VÆGT
(g)
BRUNING TID I ALT
(h)
TID AF
TILBEREDNING
FORMNING BAGNING AF
1. PORTION
(h)
BAGNING AF
2. PORTION
(h)
VIST TID VED
BIPLYDE
HOLDE VARM
(h)
NO VEKT
(g)
GYLLEN TOTAL TID
(h)
TID AV
FORBEREDELSE
FORMING STEKETID
1. BAKST (h)
STEKETID
2. BAKST (h)
TID VIST NÅR
DET PIPER
VARMEHOLDING
(h)
SV STORLEK
(g)
FÄRG TOTAL TID
(h)
TID AV
PREPAREING
FORMNING GRÄDDNING
1:A
OMGÅNGEN(h)
GRÄDDNING
2:A
OMGÅNGEN(h)
VISAD TID
VID PIP
VARMHÅLLNING
(h)
FI PAINO
(g)
PAAHTO AIKA
YHTEENSÄ
(h)
VALMISTELUAIKA MUOTOILU 1. ERÄN
PAISTOAIKA
(h)
2. ERÄN
PAISTOAIKA
(h)
ÄÄNIMERKKIEN
AIKANA NÄKYVÄ
AIKA
PITO
LÄMPIMÄNÄ
(h)
TR
EBAT
(gr)
KIZARMA TOPLAM
SÜRE (saat)
HAZIRLAMA
SÜRESİ
ŞEKİLLENDİRME PİŞİRME
1. PARTİ (saat)
PİŞİRME
2. PARTİ (saat)
BİP SESLERİ
SIRASINDA
GÖRÜNTÜLENEN
SÜRE
SICAK TUTMA
(saat)
ES PESO
(g)
DORADO TIEMPO
TOTAL (h)
TIEMPO DE
PREPARACIÓN
MOLDEADO COCCIÓN
de primera
HORNADA (h)
COCCIÓN
de segunda
HORNADA (h)
TIEMPO
MOSTRADO AL
SONAR EL PITIDO
MANTENIMIENTO
EN CALIENTE (h)
1
A*
2:16
1:06
1:10
-
1:52
1:00
2:21 1:15
-
1:57
2:31 1:25
-
2:07
B**
3:16 1:10 1:10 2:52
3:26 1:15 1:15 3:02
3:46 1:25 1:25 3:22
2
A*
(400g)
2:31
1:26
1:05
-
2:10
1:00
2:36 1:10
-
2:15
2:41 1:15
-
2:20
B**
(800g)
3:36 1:05 1:05 3:15
3:46 1:10 1:10 3:25
3:56 1:15 1:15 3:35
A*  

1batch-1lading-1portion
1bakst-enomgång-1erä-1parti-

B** 

2batches-2ladingen-2portioner-
2bakster-tvåomgångar-2erää-2parti-

384
PROG.
.
g- h-ó--val.-st. h-ó--val.-st. h-ó--val.-st. h-ó--val.-st. h-ó--val.-st.
BG
      
(, , )
 


BS
TEŽINA TAMNJENJE UKUPNO VRIJEME PRIPREMA TIJESTA
(Mješenje-Odmaranje-Podizanje)
PEČENJE ODRŽAVANJE
TOPLOTE
EXTRA
CS
HMOTNOST VYPEČENÍ CELKOVÝ ČAS PŘÍPRAVA TĚSTA
(Hnětení-Odpočinek-Kynutí)
PEČENÍ UCHOVÁNÍ
VTEPLE
EXTRA
HU
MÉRET HÉJ-
ÁRNYALAT
IDŐTARTAM TÉSZTAKÉSZÍTÉS
(Dagasztás-Pihenés-Kelesztés)
SÜTÉS MELEGEN
TARTÁS
EXTRA
RO
COACERE GREUTATE TIMP
TOTAL
PREAPARAREA ALUATULUI
(Frământare-Repaus-Creştere)
COACERE MENINERE
LA CALD
SUPLI-
MENTAR
SK
VEĽKOSŤ VYPEČENIE ČAS PRÍPRAVA CESTA
(Hnetenie-Odpočinok-Kysnutie)
PEČENIE UCHOVANIE
VTEPLE
EXTRA
SL
TEŽA ZAPEČENOST CELOTNI ČAS PRIPRAVA TESTA
(Gnetenje – Počivanje – Vzhajanje)
PEKA OGREVANJE DODATNO
SR
TEŽINA ZAPEČE-NOST UKUPNO VREME PRIPREMANJE TESTA
(Mešenje-Odmaranje-Narastanje)
PEČENJE ODRŽAVANJE
TOPLOTE
EXTRA
HR
TEŽINA TAMNJENJE UKUPNO VRIJEME PRIPREMA TIJESTA
(Miješenje-Odmaranje-Dizanje)
PEČENJE ODRŽAVANJE
TOPLINE
EXTRA
ET
KAAL PRUUNIS-
TAMINE
AEG TAIGNA ETTE-VALMISTAMINE
(Sõtkumine-hoidmine-kergitamine)
KÜPSETA-MINE SOOJANA
HOIDMINE
LISA
LV
SVARS GATAVĪBA KOPĒJAIS LAIKS MĪKLAS GATAVOŠANA
(mīcīšana-uzbriešana-pacelšana)
CEPŠANA TEMPERATŪRAS
SAGLABĀŠANA
PAPILDUS
LT
SVORIS PASKRUDI-NIMAS VISAS
LAIKAS
TEŠLOS PAŠILDYMAS
(minkymas-pauzė-pakėlimas)
KEPIMAS PAPILD ŠILDYMAS
PL
WAGA ZARUMIENIENIE CZAS PRZYGOTOWANIE CIASTA
(Wyrabianie, Odpoczynek, Wyrastanie)
WYPIEKANIE ODGRZEWANIE DODATKI
EN
WEIGHT
(g)
BROWNING TOTAL TIME
(h)
PREPARING THE DOUGH
(Kneading-Rest-Rising) (h)
COOKING
(h)
KEEP WARM
(h)
EXTRA
(h)
NL
GEWICHT
(g)
BRUINING TOTAL TIJD
(u)
VOORBEREIDING VAN HET DEEG
(Kneden-Rust-Rijzen) (u)
BAKKEN
(u)
WARMHOUDEN
(u)
EXTRA
(u)
DA
VÆGT
(g)
BRUNING TID I ALT
(h)
TILBEREDNING AF DEJEN
(Æltning-Hvile-Hævning) (h)
BAGNING
(h)
HOLDE VARM
(h)
EKSTRA
(h)
NO
VEKT
(g)
GYLLEN TOTAL TID
(h)
FORBEREDELSE AV DEIGEN
(Elting-Hvile-Heving) (h)
STEKETID
(h)
VARMEHOLDING
(h)
EKSTRA
(h)
SV
STORLEK
(g)
FÄRG
TOTAL TID
(h)
PREPAREING AV DEGEN
(Knådning-Vila-Jäsning) (h)
GRÄDDNING
(h)
VARMHÅLLNING
(h)
EXTRA
(h)
FI
PAINO
(g)
PAAHTO AIKA
YHTEENSÄ (h)
TAIKINAN VALMISTAMINEN
(Alustus-Lepo-Kohotus) (h)
PAISTO
(h)
PITO
LÄMPIMÄNÄ (h)
EXTRA
(h)
TR
EBAT
(gr)
KIZARMA
TOPLAM SÜRE
(saat)
HAMURUN HAZIRLANMASI
(Yoğurma-Dinlenmek-Abarma) (saat)
SIPİŞİRME
(saat)
SICAK TUTMA
(saat)
EKSTRA
(saat)
ES PESO
(g)
DORADO TIEMPO TOTAL (h) PREPARACIÓN DE LA MASA
(Amasado-Reposo-Rubido) (h)
COCCIÓN
(h)
MANTENIMIENTO
EN CALIENTE (h)
EXTRA
(h)
385
1
500 2:59
2:11
0:48
1:00
2:30
750 3:04 0:53 2:35
1000 3:09 0:58 2:40
2
500 2:04
1:16
0:48
1:00
1:44
750 2:09 0:53 1:49
1000 2:14 0:58 1:54
3
500 3:04
2:16
0:48
1:00
2:42
750 3:09 0:53 2:47
1000 3:19 1:03 2:57
4
500
3:11
2:16
0:55
1:00
2:41
750 3:16 1:00 2:46
1000 3:21 1:05 2:51
5
500 2:11
1:21
0:50
1:00
1:56
750 2:16 0:55 2:01
1000 2:21 1:00 2:06
6
500 3:15
2:27
0:48
1:00
2:45
750 3:20 0:53 2:50
1000 3:25 0:58 2:56
7
500 2:19
1:31
0:48
1:00
1:51
750 2:24 0:53 1:56
1000 2:29 0:58 2:01
8
500 1:25
0:40
0:45
1:00
1:15
750 1:30 0:50 1:20
1000 1:35 0:55 1:25
9
1000 2:15 1:20 0:55 1:00 -
10
500 3:06
2:16
0:50
1:00
2:44
750 3:11 0:55 2:49
1000 3:16 1:00 2:54
11
-
0:10
1:10
-
0:10
1:10
- -
12
- - 1:21 - - - 1:06
13
1000 2:06 0:23 1:43 1:00 1:48
14
- - 1:05 - 0:50 - -
15
- - 0:15 0:15 - - -
386
 -  -  -  -  -  - AÇIK - CLARO
- - -  -  -  -  -  - ORTA- MEDIO
 -  -  -  -  -  - KOYU - OSCURO
Бележка: В общата продължителност не се включва времето за поддържане на топлината.



















Nota:laduracióntotalnoincluyeeltiempodemantenimientodelcalor.
387
A B
C D
E F
388
G H
I J
LK
389
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ТОВ «Груп СЕБ Україна»
02121, Харківське шосе, 201-203, 3
поверх, Київ, Україна
NEDERLAND
The Netherlands
0318 58 24 24
2 jaar
2 years
GROUPE SEB NEDERLAND B.V.
De Schutterij 27
3905 PK Veenendaal
NEW ZEALAND
0800 700 711
1 year
GROUPE SEB NEW ZEALAND
Unit E, Building 3, 195 Main
Highway, Ellerslie, Auckland
NORGE
NORWAY
815 09 567
2 år
2 years
GROUPE SEB NORDIC AS
Tempovej 27
2750 Ballerup
392
ﻥﺎﻣ
ُ
ﻁﻠ
OMAN
24703471
ﺔﻧﺳ ﺓﺩﺣﺍﻭ
1 year
www.tefal-me.com
PERU
441 4455
1 año
1 year
Groupe SEB Perú
Av. Camino Real N° 111 of. 805 B
San Isidro - Lima
POLSKA
POLAND
801 300 420
koszt jak za
połączenie lokalne
2 lata
2 years
GROUPE SEB POLSKA Sp. z o.o.
ul. Bukowińska 22b, 02-703
Warszawa
PORTUGAL
808 284 735
2 anos
2 years
GROUPE SEB IRICA SA
Urb. da Matinha
Rua Projectada à Rua 3
Bloco1 - 3° B/D 1950 - 327 Lisboa
ﺭﻁ
QATAR
4448-5555
ﺔﻧﺳ ﺓﺩﺣﺍﻭ
1 year
www.tefal-me.com
REPUBLIC OF
IRELAND
01 677 4003
1 year
GROUPE SEB IRELAND
Unit B3 Aerodrome Business Park,
College Road, Rathcoole, Co. Dublin
ROMÂNIA
ROMANIA
0 21 316 87 84
2 ani
2 years
GROUPE SEB ROMÂNIA
Str. Daniel Constantin nr. 8
010632 București
РОССИЯ
RUSSIA
495 213 32 30
2 года
2 years
ЗАО «Группа СЕБ-Восток»,
125171, Москва, Ленинградское
шоссе, д. 16А, стр. 3
ﻳﺩﻭﻌ ﻟﺍ ﺑﺭﻌ ﻟﺍ ﻟﺍ
SAUDI ARABIA
920023701
ﺔﻧﺳ ﺓﺩﺣﺍﻭ
1 year
www.tefal-me.com
SRBIJA
SERBIA
060 0 732 000
2 godine
2 years
SEB Developpement
Đorđa Stanojevića 11b
11070 Novi Beograd
SINGAPORE
6550 8900
1 year
GROUPE SEB SINGAPORE Pte Ltd.
59 Jalan Peminpin, #04-01/02 L&Y
Building, Singapore 577218
SLOVENSKO
SLOVAKIA
233 595 224
2 roky
2 years
GROUPE SEB Slovensko, spol. s r.o.
Cesta na Senec 2/A
821 04 Bratislava
SLOVENIJA
SLOVENIA
02 234 94 90
2 leti
2 years
SEB d.o.o.
Gregorčičeva ulica 6
2000 MARIBOR
SOUTH AFRICA
0100202222
1 year
GS South Africa
Building 17, PO BOX 107
The Woodlands Office Park,
20 Woodlands Drive, Woodmead 2080
ESPAÑA
SPAIN
902 31 24 00
2 años
2 years
GROUPE SEB IRICA S.A.
C/ Almogàvers, 119-123, Complejo
Ecourban, 08018 Barcelona
SRI LANKA
115400400
1 year
www.tefal-me.com
SVERIGE
SWEDEN
08 594 213 30
2 år
2 years
TEFAL SVERIGE SUBSIDIARY OF
GROUPE SEB NORDIC
Truckvägen 14 A, 194 52 Upplands
Väsby
393
SUISSE SCHWEIZ
SWITZERLAND
044 837 18 40
2 ans
2 Jahre
2 years
GROUPE SEB SCHWEIZ GmbH
Thurgauerstrasse 105
8152 Glattbrugg
ประเทศไทย
THAILAND
02 769 7477
2 years
GROUPE SEB THAILAND
2034/66 Italthai Tower, 14th Floor, n°
14-02,
New Phetchburi Road,
Bangkapi, Huaykwang, Bangkok,
10320
TÜRKIYE
TURKEY
216 444 40 50
2 YIL
2 years
GROUPE SEB ISTANBUL AS
Beybi Giz Plaza Dereboyu Cad.
Meydan Sok., No: 28 K.12 Maslak
ﺓﺩﺣ ﻟﺍ ﺑﺭﻌ ﻟﺍ ﺕﺍﺭﺎﻣﻻﺍ
UAE
8002272
ﺔﻧﺳ ﺓﺩﺣﺍﻭ
1 year
www.tefal-me.com
U.S.A.
800-395-8325
1 year
GROUPE SEB USA
2121 Eden Road, Millville, NJ 08332
Україна
UKRAINE
044 300 13 04
2 роки
2 years
ТОВ «Груп СЕБ Україна»
02121, Харківське шосе, 201-203, 3
поверх, Київ, Україна
UNITED KINGDOM
0845 602 1454
1 year
GROUPE SEB UK LTD
Riverside House, Riverside Walk
Windsor, Berkshire, SL4 1NA
VENEZUELA
0800-7268724
2 años
2 years
GROUPE SEB VENEZUELA
Av Eugenio Mendoza, Centro Letonia, Torre
ING Bank, Piso 15, Ofc 155
Urb. La Castellana, Caracas
VIETNAM
08 38645830
2 năm
2 years
Vietnam Fan Joint Stock Company
25 Nguyen Thi Nho Str, Ward 9, Tan
Binh Dist, HCM city
ﻥﻣ ﻟﺍ
YEMEN
1264096
ﺔﻧﺳ ﺓﺩﺣﺍﻭ
1 year
www.tefal-me.com
394
INTERNATIONAL GUARANTEE
Date of purchase: . . . . . . . . . . . . . . . . . . . . . . . . . / Date d'achat / Fecha de compra / Data da
compra / Data d'acquisto / Kaufdatum / Aankoopdatum / Købsdato / Inköpsdatum / Kjøpsdato /
Ostopäivä / Data zakupu / Data vânzării / Įsigijimo data/ Ostukuupäev / Datum nakupa /
Sorozatszám / Dátum nákupu / Pirkuma datums / Datum Kupovine / Datum kupnje / Data
cumpărării / Datum nákupu / Tarikh pembelian / Tanggal pembelian /
Ngày mu
a hàng / Satın alma
tarihi / Дата продажи / Дата на закупуване / Датум на купување / Сатылған мерзімі /
Ημερομηνία αγοράς /Վաճառքի օրը /
/ 購買日期 /入日/구입일자/ ءﺍﺮﺸﻟﺍ ﺦﻳﺭﺎﺗ / ﻱﺮﺧ ﺦﻳﺭﺎﺗr
Product reference: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . / Référence du produit / Referencia
del producto / Nome do produto / Tipo de prodotto / Typnummer des Gerätes / Artikelnummer van
het apparaat / Referencenummer / Produktreferens / Artikkelnummer / Tuotenumero / referencja
produktu / Model / Gaminio numeris / Toote viitenumber / Tip aparata / Vásárlás kelte /
Typ
robku / Produkta atsauces numurs / Model proizvoda / Oznaka proizvoda / Cod produs / Produk
rujukan / Referensi produk / sn phm/ Ürün kodu / Модель / Модель / Модел на уреда /
Моделi / Κωδικός προιόντος / Մոդել / /品模型 /製品番/제품명/ ﻣﺎﻜﻟﺍ ﺞﺘﻨﻤﻟﺍ ﻊﺟﺮﻣ /
ﻝﻮﺼﺤﻣ ﻞﻣﺎﻛ ﻊﺟﺮﻣ
Retailer name & address: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . / Nom et adresse du
vendeur / Nombre y dirección del mino
rista / Nome e endero do revendedor / Nome e indirizzo
del negozzio / Name und Anschrift des Händlers / Naam en adres van de dealer / Forhandler navn &
adresse / Återförsäljarens namn och adress / Forhandler navn og adresse / Jälleenmyyjän nimi ja
osoite / nazwa i adres sprzedawcy / Numele şi adresa vântorului / Parduotuvės pavadinimas ir
adresas / Müüja kauplus ja aadress / Naziv in naslov trgovine / Tipusszám / Názov a
ad
resa predajcu
/ Veikala nosaukums un adrese / Naziv i adresa maloprodaje / Naziv i adresa prodavca / Naziv i
adresa prodajnog mjesta / Nume şi adresă vântor / Název a adresa prodejce / Nama dan alamat
peruncit / Nama Toko Penjual dan alamat / Tên và địa ch ca hàng bán/ Satıcı firmanın adı ve
adresi / Название и адрес продавца / Назва і адреса продавця / Търговки обект / Назив и
адреса на продавницата / Сатушының аты жəне
мекен-жайы / Επω
νυμία και διεύθυνση
καταστήματος / Վաճառողի անվանմը և հասցեն /
อและทีอย
ของหาง/ /零售商的店名和地
/販売店名、住所/소매점 이름과 주소/ ﻪﻧﺍﻮﻨﻋ ﺔﺋﺰﺠﺘﻟﺍ ﻊﺋﺎﺑ ﻢﺳﺍ / ﺵﻭﺮﻓ ﻩﺩﺮﺧ ﺱﺭﺩ ﻡﺎﻧ
Distributor stamp . . . . . . . . . . . . . . . . . . . . . . . . . . . . ./ Cachet distributeur /Sello del distribuidor /
Carimbo do revendedor / Timbro del negozzio / Händlerstempel / Stempel van de dealer /
Forhandler stempel / Återförsäljarens stämpel / Forhandler stempel / Jälleenmyyjän leima / pieczęć
sprzedawcy / Ştampila vânzătorului / Antspaudas
/ Tempel /
Žig trgovine / Eladó neve, me/
Razítko predajcu / Zīmogs / Pečat maloprodaje/ Pečat prodavca / Pečat prodajnog mjesta / Ştampila
vântorului/ Razítko prodejce/ Cap peruncit / Cap dari Toko Penjual / Ca hàng bán đóng du/
Satıcı Firman Kaşesi / Печать продавца / Печатка продавця / Печат на търговския обект /
Печат на продавницата / Сатушының мөрі / Σφραγίδα καταστήματος / Վաճառողի կնիքը /
/
/ 零售商的蓋印 /販売店印/販売店印/소매점 직인/ ﺔﺋﺰﺠﺘﻟﺍ ﻊﺋﺎﺑ ﻢﺘﺧ / ﻩﺩﺮﺧ ﺮﻬﻣ
ﻭﺮﻓ
395
INTERNATIONAL GUARANTEE
Date of purchase: . . . . . . . . . . . . . . . . . . . . . . . . . / Date d'achat / Fecha de compra / Data da
compra / Data d'acquisto / Kaufdatum / Aankoopdatum / Købsdato / Inköpsdatum / Kjøpsdato /
Ostopäivä / Data zakupu / Data vânzării / Įsigijimo data/ Ostukuupäev / Datum nakupa /
Sorozatszám / Dátum nákupu / Pirkuma datums / Datum Kupovine / Datum kupnje / Data
cumpărării / Datum nákupu / Tarikh pembelian / Tanggal p
embelian /
Ngày mua hàng / Satın alma
tarihi / Дата продажи / Дата на закупуване / Датум на купување / Сатылған мерзімі /
Ημερομηνία αγοράς /Վաճառքի օրը /
/ 購買日期 /入日/구입일자/ ءﺍﺮﺸﻟﺍ ﺦﻳﺭﺎﺗ / ﻱﺮﺧ ﺦﻳﺭﺎﺗr
Product reference: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . / Référence du produit / Referencia
del producto / Nome do produto / Tipo de prodotto / Typnummer des Gerätes / Artikelnummer van
het apparaat / Referencenummer / Produktreferens / Artikkelnummer / Tuotenumero / referencja
produktu / Model / Gaminio numeris / Toote viitenumber / Tip aparata / Vásárlás kelte /
Typ
robku / Produkta atsauces numurs / Model proizvoda / Oznaka proizvoda / Cod produs / Produk
rujukan / Referensi produk / sn phm/ Ürün kodu / Модель / Модель / Модел на уреда /
Моделi / Κωδικός προιόντος / Մոդել / /品模型 /製品番/제품명/ ﻣﺎﻜﻟﺍ ﺞﺘﻨﻤﻟﺍ ﻊﺟﺮﻣ /
ﻝﻮﺼﺤﻣ ﻞﻣﺎﻛ ﻊﺟﺮﻣ
Retailer name & address: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . / Nom et adresse du
vendeur / Nombre y dirección del mino
rista / Nome e endero do revendedor / Nome e indirizzo
del negozzio / Name und Anschrift des Händlers / Naam en adres van de dealer / Forhandler navn &
adresse / Återförsäljarens namn och adress / Forhandler navn og adresse / Jälleenmyyjän nimi ja
osoite / nazwa i adres sprzedawcy / Numele şi adresa vântorului / Parduotuvės pavadinimas ir
adresas / Müüja kauplus ja aadress / Naziv in naslov trgovine / Tipusszám / Názov a
ad
resa predajcu
/ Veikala nosaukums un adrese / Naziv i adresa maloprodaje / Naziv i adresa prodavca / Naziv i
adresa prodajnog mjesta / Nume şi adresă vântor / Název a adresa prodejce / Nama dan alamat
peruncit / Nama Toko Penjual dan alamat / Tên và địa ch ca hàng bán/ Satıcı firmanın adı ve
adresi / Название и адрес продавца / Назва і адреса продавця / Търговки обект / Назив и
адреса на продавницата / Сатушының аты жəне
мекен-жайы / Επω
νυμία και διεύθυνση
καταστήματος / Վաճառողի անվանմը և հասցեն / อและทีอย
ของหาง/
/零售商的店名和地
/販売店名、住所/소매점 이름과 주소/ ﻪﻧﺍﻮﻨﻋ ﺔﺋﺰﺠﺘﻟﺍ ﻊﺋﺎﺑ ﻢﺳﺍ / ﺵﻭﺮﻓ ﻩﺩﺮﺧ ﺱﺭﺩ ﻡﺎﻧ
Distributor stamp . . . . . . . . . . . . . . . . . . . . . . . . . . . . ./ Cachet distributeur /Sello del distribuidor /
Carimbo do revendedor / Timbro del negozzio / Händlerstempel / Stempel van de dealer /
Forhandler stempel / Återförsäljarens stämpel / Forhandler stempel / Jälleenmyyjän leima / pieczęć
sprzedawcy / Ştampila vânzătorului / Antspaudas
/ Tempel /
Žig trgovine / Eladó neve, me/
Razítko predajcu / Zīmogs / Pečat maloprodaje/ Pečat prodavca / Pečat prodajnog mjesta / Ştampila
vântorului/ Razítko prodejce/ Cap peruncit / Cap dari Toko Penjual / Ca hàng bán đóng du/
Satıcı Firman Kaşesi / Печать продавца / Печатка продавця / Печат на търговския обект /
Печат на продавницата / Сатушының мөрі / Σφραγίδα καταστήματος / Վաճառողի կնիքը /
/
/ 零售商的蓋印 /販売店印/販売店印/소매점 직인/ ﺔﺋﺰﺠﺘﻟﺍ ﻊﺋﺎﺑ ﻢﺘﺧ / ﻩﺩﺮﺧ ﺮﻬﻣ
ﻭﺮﻓ
PL
CS
SK
HU
SR
HR
BS
SL
BG
RO
ET
LT
LV
NL
ES
EN
DA
NO
SV
FI
TR
Ref.NC00123201
2-5 - 88-101
6-9 - 102-115
10-13 - 116-129
14-17 - 130-143
18-21 - 144-157
22-25 - 158-171
26-29 - 172-185
30-33 - 186-199
34-37 - 200-213
38-41 - 214-227
42-45 - 228-241
46-49 - 242-255
50-53 - 256-269
54-57 - 270-283
58-61 - 284-297
62-65 - 298-311
66-69 - 312-325
70-73 - 326-339
74-77 - 340-353
78-81 - 354-367
82-85 - 368-381
42

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