65
EN
1
Lid
2
Control panel
a
Display screen
b
Choice of programs
c
Weight selection
d
Buttons for setting delayed start and
adjusting the time for programs 11
e
Select crust colour
f
On/off button
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
Storage lid
9
Cottage cheese pot
10
Yoghurt pot
DESCRIPTION
The noise level measured for this product is 66 dBa.
• Please read the instructions for use carefully before using your appliance for the first time and
keep them in a safe place for future reference.
• Remove all packaging, stickers and various accessories both inside and outside the appliance
-
A
.
• Clean all components and the appliance using a damp cloth and dry thoroughly..
PRIOR TO FIRST USE
• Place your appliance on a flat, stable, heat-resistant work surface away from water splashes.
• Unwind the cord and plug it into an earthed electrical power outlet. After the audio signal
plays, program 1 is displayed by default -
H
.
• A slight odour may be given off when the appliance is first used.
• Remove the bread pan by lifting the handle. Next install the kneading paddle -
B
-
D
.
• Add the ingredients in the pan in the recommended order (see the paragraph PRACTICAL
ADVICE). Make sure that all ingredients are weighed accurately -
E
-
F
.
• Insert the bread pan -
G
.
• Close the lid.
• Select the desired program using the
key.
• Press the
key. The 2 points of the timer flash. The operating indicator light lights up -
I
-
J
.
• At the end of the cooking cycle, press
and unplug the bread maker. Remove the bread pan.
Always use oven mitts, because both the pan's handle and the inside of the lid are hot. Turn
out the bread while hot and place it on a rack for 1 hr. to allow it to cool -
K
.
To get acquainted with the operation of your bread maker, we suggest trying the CLASSIC
BREAD recipe as your first bread.
QUICK START-UP
CLASSIC BREAD
(program 4)
INGREDIENTS - tsp = teaspoon - tbsp = tablespoon
CRUST COLOUR =
MEDIUM
1. WATER = 330 ml
5. POWDERED MILK = 2 tbsp
2. OIL = 2 tbsp
6. PLAIN FLOUR = 605 g
3. SALT = 1½ tsp
7. YEAST = 1½ tsp
4. SUGAR = 1 tbsp
WEIGHT = 1000 g
