Vitek VT-4209 BW, Instruction Manual, Page: 8 / 72

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ENGLISH
Rye
Light
500 3:30 2:49 1:00 15:00
750 3:35 2:54 1:00 15:00
1000 3:40 2:59 1:00 15:00
Medium
500 3:35 2:54 1:00 15:00
750 3:40 2:59 1:00 15:00
1000 3:45 3:04 1:00 15:00
Dark
500 3:45 3:04 1:00 15:00
750 3:50 3:09 1:00 15:00
1000 3:55 3:14 1:00 15:00
Baguette
Light
500 4:00 – 1:00 15:00
750 4:05 – 1:00 15:00
1000 4:10 – 1:00 15:00
Medium
500 4:05 – 1:00 15:00
750 4:10 – 1:00 15:00
1000 4:15 – 1:00 15:00
Dark
500 4:15 – 1:00 15:00
750 4:20 – 1:00 15:00
1000 4:25 – 1:00 15:00
Pie – – 0:30 – 1:00 0:10-1:00
Dough 1 – – 1:30 1:14 – 15:00
Gluten free – – 2:35 2:14 1:00 –
Wholegrain
Light
500 3:45 2:39 1:00 15:00
750 3:50 2:44 1:00 15:00
1000 3:55 2:49 1:00 15:00
Medium
500 3:50 2:44 1:00 15:00
750 3:55 2:49 1:00 15:00
1000 4:00 2:54 1:00 15:00
Dark
500 4:00 2:54 1:00 15:00
750 4:05 2:59 1:00 15:00
1000 4:10 3:04 1:00 15:00
Jam – – 1:00 – 20 –
Yogurt – – 6:00 – – 4:00-12:00
Dough 2 – – 0:14 – – –
COOKING STAGES
Stage number
Display
symbol
Description
1 Preheating.
2 Kneading
3
Pause during which gluten bonds are formed in
the dough-like mass.
4 Repeat kneading
5
Dough proofing lets you make bread with fine,
thin-walled and homogeneously porous crumb.
6
Baking Do not open the lid during the bread
temperature processing as deflated dough will
not rise.
7
Keep warm Mode is not available for all baking
programs
User mode for bread-maker
This program allows the user to set the duration of all baking stages independently
(preheating, kneading, proofing, etc.) and to set the temperature in the process
chamber of the unit during baking.
Temperature in the process chamber during dough proofing can be regulated within
the range from 20° to 50°С, and during baking - within the range from 70° to160°С.
USER MODE FOR BREAD-MAKER STAGES
Display symbol Name Available settings
Preheating. 0-60 minutes.
Dough kneading 0-10 minutes.
Proofing 0-30 minutes.
Dough kneading 0-30 minutes.
Proofing 0-240 minutes.
Baking 0-240 minutes.
Reheat 0-60 minutes.
USING OF MULTI-COOKER BREAD-MAKER
– Install kneading paddle (4) on the axis into the baking form (2).
Note : - Before installing the paddle (4) on the axis, lubricate the axis with a few
drops of vegetable oil, this will facilitate the removal of the paddle (4) from the
cooked bread.
– Put the ingredients into the baking form (2) in the sequence described in the rec-
ipe. Usually the ingredients are added in the following order:
1. liquids,
2. dry ingredients (sugar, salt, flour),
3. yeast and leaven.
VT-4209_A4_NEV.indd 8 18.11.2013 9:42:53