5
ENGLISH
3.
Pause
during which gluten bonds are formed in the dough-like mass making further dough kneading easier.
Arrow opposite the symbol (23) will light up on the display (2).
4.
Repeat kneading
In the process of kneading arrow opposite the symbol (24) will appear on the display (2).
5.
Dough proofing
lets you make bread with fine, thin-walled and homogeneously porous crumb. Proofing is
shown by arrow opposite the symbol (18).
6.
Temperature processing
of ingredients (arrow opposite the symbol (19)). Do not open the lid during the
bread temperature processing as deflated dough will not rise.
7.
Heating
Arrow opposite the symbol (20) will light up on the display (2).
Program/operation
cycle
Preheating. Pre-
kneading
Pause
Repeat
kneading
Proofing Temperature
processing
Reheat
1.
BASIC MODE
+
+
+
+
+
+
2.
FRENCH BREAD
+
+
+
+
+
+
3.
WHOLE-WHEAT
FLOUR BREAD
+
+
+
+
+
+
+
4.
SWEET BREAD
+
+
+
+
+
+
5.
EXTRA FAST MODE
(750 g)
+
+
+
6.
EXTRA FAST MODE
(1000 g)
+
+
+
7.
FAST MODE
+
+
+
+
+
9.
DOUGH MAKING
+
+
+
+
10.
PIZZA DOUGH
+
+
11.
JAM
+
+
12.
BAKE
+
Cooking time
(in hours and minutes)
Weight/crust color
Light
Medium
Dark
Fast cooking
1.
BASIC MODE
500 g
3:13
3:13
3:13
2:12
750 g
3:18
3:18
3:18
2:17
1000 g
3:25
3:25
3:25
2:24
2.
FRENCH BREAD
500 g
3:30
3:30
3:30
2:30
750 g
3:32
3:32
3:32
2:32
1000 g
3:35
3:35
3:35
2:35
3.
WHOLE-WHEAT BREAD
500 g
3:18
3:18
3:18
2:28
750 g
3:20
3:20
3:20
2:30
1000 g
3:23
3:23
3:23
2:33
4.
SWEET BREAD
500 g
3:17
750 g
3:22
-
1000 g
3:27
-
5.
EXTRA FAST MODE (750 g)
12:58
6.
EXTRA FAST MODE (1000 g)
12:58
7.
FAST MODE (1000 g)
1:43
8.
YOGURT
6:00
VT-1992.indd 5
12.09.2012 16:19:25
Summary of Contents for VT-1992 W
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