45
GB
–
Use the bread maker in rooms heated to more than 18 °C. Yeast is effective at about
17 °C and more only. If you place the appliance to a cooler room, good dough rising
would not be guaranteed.
–
The acoustic signal (beeping) signalling the completion of the program may not be
turned off; it will sound at night as well.
LIST OF PROGRAMS
1. KLASIK (CLASSIC)
The program intended for white wheat and brown rye bread; also for breads flavoured by
herbs and raisins. This is the most often used program.
2. TOASTOVÝ (TOAST)
The program is intended for light bread, French bread with crispy crust and light crumb.
This setup allows more time for kneading/mixing and rising required for „fluffy“ structure of
French bread. Note: A baguette is not the final form.
3. CELOZRNNÝ (WHOLE-WHEAT)
The program indented for baking of whole wheat bread from flour with low gluten content.
This setup allows longer time for kneading/mixing, rising (i.e. swelling up the grains) and
pre-heating.
4. RYCHLÝ (QUICK)
The program is intended for baking of white, wheat and rye bread. This bread is smaller
with denser crumb.
5. SLADKÝ (SWEET)
For baking of sweet breads with crust crispier than with
KLASIK (CLASSIC)
program.
6. BEZLEPKOVÝ (GLUTEN-FREE)
The program is intended for baking of gluten-free bread.
7. SUPER RYCHLÝ (SUPER FAST)
The program is intended for baking of white, wheat and rye bread. This setup shortens
time required for kneading/mixing, rising and subsequent baking to minimum. This bread
is smaller with denser crumb. Water (or other liquid ingredients) of temperature 48 – 50 °C
must be used for this program.
8. TĚSTO (DOUGH)
The program is intended for kneading/mixing and rising of dough without baking. Various
ingredients for various types of bakery products may be used (e.g. bread croissants, pizza
etc.). If subsequent baking is required, set crust colour and program type. Bread size and
colour may not be set in this program.
9. MARMELÁDA (JAM)
The program is intended for jam or marmalade production from fresh fruits. Cake size and
colour may not be set in this program. For frequent preparation of jam we recommend
obtaining another pan used exclusively for this purposes. Acids released during cooking of
fruits may cause that bread prepared in the same pan will not release easily.
