Menu number
6
7
8
9
10
11
Program
TĚST
O
(DOUGH)
HNĚTENÍ
(KNEAD)
DORT
(CAKE)
DŽEM
(JAM)
JOGURT
(YOGURT)
PEČENÍ (BAKE)
Approximate weight of the bread
(g)
-
-
-
-
-
-
Time of preparing (hours)
1:50
0:10
1:50
1:20
10:00
1:00
Select the maximum bread baking
time (in hours)
15
-
-
-
-
-
Preparation stages
Knea
-
ding 1
(min.)
Motor ON/OFF:
0.05s/0.95s
4
3
5
-
-
0:10 - 1:00 h
Motor ON/OFF:
0,1s/0,4s
-
-
-
-
-
Motor ON/OFF: 25s/5s
8
7
5
-
-
Rest 1 (min.)
20
0:10
- 0:30
h
5
Motor
ON/OFF:
25s/5s
-
Kneading 2 (min.),
motor ON/OFF: 25s/5s
8
-
Rest 2 (min.)
20
0:10 -
12 h
Kneading 3 (min.),
motor ON/OFF: 25s/5s
-
-
-
-
Rest 3 (min.)
-
-
30
-
Kneading 4 (min.),
motor ON/OFF: 25s/5s
-
-
-
Motor
ON/OFF:
25s/5s
Rising 1 + heating (min.)
-
-
-
Dough smoothing (sec.)
45s
-
-
Rising 2 + heating (min.)
10
-
-
Dough smoothing (sec.)
-
-
-
Rising 3 + heating (min.)
40
-
-
Baking
time (min.)
-
-
50
Rest 20
-
temperature
-
-
light: 165 °C
medium: 180 °C
dark: 195 °C
-
-
light: 165 °C
medium: 180 °C
dark: 195 °C
Time to add dried ingredients
-
-
-
-
-
-
Keep warm (min.)
-
-
60
-
-
-
GB
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Summary of Contents for Crustum II 2150
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