Menu number
1
2
3
4
5
Program
KLASIK
(BASIC)
RYCHLÝ
(QUICK)
SLADKÝ
(SWEET)
CELOZRNNÝ
(WHOLE- WHEA
T)
BEZLEPKOVÝ
(GLUTEN FREE)
RAPID
RAPID
RAPID
Approximate weight of the bread (g)
1500 1250 1000 1500 1250 1000 1500 1250 1000
1500 1250 1000 1500 1250 1000 1500 1250 1000 1500 1250 1000 1500 1250 1000
Time of preparing (hours)
3:15 3:10 3:05 2:15 2:10 2:05 2:15 2:10 2:05
3:35 3:30 3:25 2:05 2:00 1:55 3:15 3:10 3:05 2:15 2:10 2:05 2:40 2:35 2:30
Select the maximum bread baking time
(in hours)
15
15
15
15
15
15
15
15
Preparation stages
Knea
-
ding 1
(min.)
Motor ON/OFF: 0.05s/0.95s
2
2
2
2
2
2
2
2
Motor ON/OFF: 0,1s/0,4s
2
2
2
2
2
2
2
2
Motor ON/OFF: 25s/5s
6
8
6
3
6
3
8
6
Rest 1 (min.)
5
5
2 (temp. 32 °C)
8
2
8
3 (temp. 32 °C)
10
Kneading 2 (min.),
motor ON/OFF: 25s/5s
5
5
5 (temp. 32 °C)
10
5
10
10 (temp. 32 °C)
5
Rest 2 (min.)
5
3
3 (temp. 32 °C)
10
3
5
5 (temp. 32 °C)
5
Kneading 3 (min.),
motor ON/OFF: 25s/5s
10
15
10
10
10
10
10
5
Rest 3 (min.)
5
-
-
15
-
5
-
-
Kneading 4 (min.),
motor ON/OFF: 25s/5s
10
-
-
-
-
-
-
-
Rising 1 + heating (min.)
40
-
-
25
-
25
-
30
Dough smoothing (sec.)
15s
-
15s
-
15s
-
-
Rising 2 + heating (min.)
20
30
40
15
30
15
30
-
Dough smoothing (sec.)
15s
-
-
-
-
-
30s
Rising 3 + heating (min.)
20
-
35
-
35
-
30
Baking
time (min.)
65
60
55
65
60
55
65
60
55
65
60
55
65
60
55
65
60
55
65
60
55
65
60
55
temperature
light: 165 °C
medium: 180 °C
dark: 195 °C
light: 165 °C
medium: 180 °C
dark: 195 °C
light: 165 °C
medium: 180 °C
dark: 195 °C
light: 165 °C
medium: 180 °C
dark: 195 °C
light: 165 °C
medium: 180 °C
dark: 195 °C
light: 165 °C
medium: 180 °C
dark: 195 °C
light: 165 °C
medium: 180 °C
dark: 195 °C
light: 165 °C
medium: 180 °C
dark: 195 °C
Time to add dried ingredients
-
-
-
-
-
-
1:40 1:35 1:30
3:50 3:45 3:40 1:40 1:35 1:30 4:00 3:55 3:50 1:40 1:35 1:30 2:20 2:15 2:10
Keep warm (min.)
60
60
60
60
60
60
60
60
GB
44 / 74
Summary of Contents for Crustum II 2150
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