EN
89
CONTENTS
SAFETY INSTRUCTIONS ................................................................................................................. 90
DESCRIPTION ................................................................................................................................. 91
CONTROL PANEL ........................................................................................................................... 92
1. Display - basic setup ........................................................................................................ 92
2. START/STOP button ......................................................................................................... 92
3. COLOUR button ............................................................................................................... 92
4. SIZE button ....................................................................................................................... 92
5. MENU button ................................................................................................................... 92
6. TIME button ..................................................................................................................... 93
BREADMAKER FUNCTIONS ........................................................................................................... 94
Sound
signal
......................................................................................................................... 94
Maintaining
temperature
................................................................................................... 94
Setting the time ................................................................................................................... 94
Memory
................................................................................................................................ 94
Safety
functions
................................................................................................................... 94
BAKING PROCEDURE ..................................................................................................................... 95
Preparation for operation – programming phase of baking bread ................................ 95
How to prepare bread ......................................................................................................... 95
End of programming phase ................................................................................................ 96
Program time schedule ....................................................................................................... 97
CLEANING AND MAINTENANCE ................................................................................................... 99
ADVICE AND TIPS .......................................................................................................................... 99
After baking the bread sticks to the container. ............................................................... 99
How to prevent the creation of holes in the bread caused by the presence
of the kneading hooks? ...................................................................................................... 99
Dough rises over the edge of the container ................................................................... 100
The bread rises, but collapses during baking ................................................................. 100
When can the lid of the breadmaker be opened during operation? ........................... 100
Wheat
fl ours ....................................................................................................................... 100
Rye
fl ours ............................................................................................................................ 100
What is whole grain wheat fl our? ................................................................................... 100
What must be done when using rye fl our? .................................................................... 101
Can milled fl our be used at home? .................................................................................. 101
Gluten in fl our .................................................................................................................... 101
What kind of fl ours are there and how are they used? ................................................ 101
How to make fresh bread for better digestion? ............................................................. 101
What can be done when bread tastes like yeast? .......................................................... 101
Why does bread from the shop tasted differently to the bread baked in the
breadmaker? ...................................................................................................................... 101
NOTES TO RECIPES ..................................................................................................................... 102
1.
Ingredients
..................................................................................................................... 102
2. Adjusting dosages ......................................................................................................... 102
3. Adding and measuring ingredients and amounts ..................................................... 102
4. Weights and bread volumes ......................................................................................... 103
5. Baking results ................................................................................................................. 103
SHORTCOMINGS OF RECIPES ..................................................................................................... 103
TROUBLESHOOTING .................................................................................................................... 105
TECHNICAL DETAILS .................................................................................................................... 106
RECIPES FOR THE BREADMAKER ................................................................................................ 108
