Vitek VT-4209 BW Instruction Manual Download Page 9

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ENGLISH

Note

: - Yeast should not come in contact with the liquids or salt before the dough

kneading. Make a cavity in the flour with your finger and put the yeast there.

– Wipe the crumbled ingredients or spilled liquids from the form (2) surface.
– Open the lid (9) by pressing the button (8), if the bowl (20) is placed in the pro-

cess chamber, then remove it.

– Take the form (2) by the handle, put it into the process chamber and turn it clock-

wise until bumping.

Note:

- In the heating element (14) there is temperature sensor (15). Make sure that

the movement of the sensor is not limited.

– Close the lid (9).
– Insert the power cord jack into the connector (16) and the power cord plug into

the mains socket. At that, there will be a sound signal, the display (6) will show
symbols: «00:00».

– Press the button (34) «BREAD-MAKER», the flashing indicator of the «Bread»

baking program will appear on the display.

– Select the necessary program by consequently pressing the button (36)

«MENU». The symbol of the appropriate program will flash, and the display will
show the duration of the program, set by default (see the table “Baking pro-
grams duration”).

– Confirm the selection of the program, by pressing the button (37) “OK”, the sym-

bol of the program will remain lit.

– Select the type of crust (light « », medium « » or dark « ») by repeatedly

pressing the “MENU” button (36), the symbol of the corresponding crust type
will flash.

– Press the button (37) “OK”, the weight of the product will remain lit.
– Select the type of crust (light, medium or dark) by repeatedly pressing the button

(36) “MENU”, the symbol of the appropriate crust type will flash.

– Press the button (37) “OK”, the symbol of the crust type will remain lit.
– Set the delayed start function. For this purpose use the buttons (32) «+» and (33)

«-» to set the required time, after which cooking will be over. If you want to start
cooking immediately, skip this step.

Note:

Delayed start function is not available for the programs “Gluten free”, “Jam”

and “Dough 2”.

– Press button (35) “START / STOP” to switch the cooking program on. The dis-

play will show the remaining cooking time and the symbol of the current cooking
stage (see «Cooking stages»).

Note:

– If you have activated the delayed start function, the display will also show the

symbol , when the unit starts cooking, the symbol

will go out.

– If the baking form (2) is set incorrectly, you will hear the successive sound signals

and the display will show the symbols «Err». Switch the unit off by pressing and
holding the button (35) “Start / Stop”, open the lid and fix the baking form (2) by
turning it clockwise until it is fixed.

– To switch the baking program off, press and hold the button (35) “START / STOP”

and hold it for 3 seconds.

– In some baking programs (see table), you can add additional ingredients (nuts,

dried fruits, etc.). During baking program operation, you will hear a sound sig-
nal, open the lid (9), add the required ingredients, and then close the lid, baking
program will continue to operate.

– Four sound signals will indicate the completion of the baking program. The

unit will be switched automatically to the keep warm mode, the symbol

will

appear on the display and the display will show the time of unit operation in the
keep warm mode.

Note:

- Keep warm function is not available for programs «Dough 1», «Dough 2»

and «Yogurt».
– When the keep warm mode is completed, you will hear 4 sound signals, the dis-

play will show symbol

Note:

– Despite the unit keeps the ready dish warm for one hour, it is not recommended

to leave the cooked food in the baking form (2) for a long time, because this may
cause bread burning.

– To cancel the keep warm mode, press and hold the button (35) “START/STOP”

for 3 seconds.

– Do not use the keep warm function for heating up food.

– At the end of the baking program, unplug the power cord from the mains socket

and disconnect the power cord from the connector (16), located on the multi-
cooker body (5).

– Open the lid (9) by pressing the button (8).
– Put on thermal protective potholders, take the form (2) by the handle, turn it

counter-clockwise and remove it.

– Let the form cool down for 10 minutes.
– Separate the pastry from the form (2) walls and bottom using a spatula with non-

stick coating.

– In order to remove the bread baked turn the form (2) upside down and shake it

carefully.

– Remove the paddle (4) out of the bread with the hook (3) and let it cool down

for 10 minutes.

– Cut the bread with a sharp bread knife.

User mode for bread-maker settings
1. Press the button (34) «BREAD-MAKER», the display will show the flashing indi-

cator «Bread».

2. Press the button (34) «BREAD-MAKER» once againg, the display will show the

symbol of the first usee program «bp1».

3. By pressing the button (36) «MENU» consequently, select the program number

(«bp1», «bp2»… «bp5»).

4. To switch to settings of the selected program, press and hold for 3 seconds the

button (34) «BREAD-MAKER», the display will show the symbol

(preheating)

and the time of this stage.

5. Use the buttons (32) «+» and (33) «-» to set the preheating time.
6. Press the button (36) “MENU”, the display will show the graphic symbol and the

length of the next baking stage (see “User mode stages”).

7. Repeat the steps 4-5 for the remaining baking stages (except keep warm stage).
8. Adjusting the duration of the baking stages, adjust the temperature inside the

process chamber during proofing (the display will show the symbol

and the

temperature (°)).

9. Use the buttons (32) «+» and (33) «-» to set heating temperature, press the but-

ton (36) “MENU”.

10. Use the buttons (32) «+» and (33) «-» to set heating temperature during baking

(symbol

11. Save the settings of the program, by pressing and holding for 3 seconds the but-

ton (37) “OK.”

Note: If you do not want to save the program settings, press the button (37)
“OK” without holding.

12. Press button (35) «START/STOP» to switch baking on.

Note:

–

To switch the program on with preset settings, follow the steps described

in paragraphs 1-3 and 12.

IMPORTANT RECOMMENDATIONS
Ingredients
Flour
The  characteristics  of  flour  are  determined  not  only  by  the  sort  but  also  by  the
conditions of grain cultivation, processing method and storage. Try to bake bread
using flour of different manufacturers and grades and find the one corresponding
to your needs. The basic types of bread flour are wheat and rye flour. Wheat flour is
used more widely, it is because bread of wheat flour has a pleasant taste and has
high nutritional value.
Bread flour
Bread (refined) flour made of inner part of grain only, contains the maximal gluten
quantity  that  provides  the  crumb  elasticity  and  prevents  bread  dropping.  Pastry
made of bread flour is more puffy.
Whole-grain flour (wholemeal)
Whole-grain (wholemeal) flour is obtained by grinding whole wheat grains together
with  the  membrane.  This  sort  of  flour  is  distinguished  for  its  enhanced  nutrition
value. Whole-grain bread is usually smaller in size. In order to improve the consumer
properties of bread whole-grain flour is often mixed with bread flour.
Corn and oatmeal flour
In order to improve the bread texture and additional flavor properties mix wheat or
rye flour with corn or oatmeal one.
Sugar
Sugar enriches the pastry in additional flavors and gives bread golden color. Sugar
is a nutritional medium for yeast growth. Add to pastry not only refined but brown
sugar and sugar powder as well.
Yeast
Yeast  growth  is  accompanied  by  emission  of  carbon  dioxide,  that  contributes  to
the formation of porous crumb. Flour and sugar are a nutritional medium for yeast
growth.  Add  fresh  compressed  yeast  or  fast-acting  yeast  powder.  Dissolve  fresh
compressed  yeast  in  warm  liquid  (water,  milk,  etc.),  and  add  fast-acting  yeast  to
the flour (it does not require preliminary activation, i.e. adding of water). Follow the
recommendations on the packing or observe the following proportions:
1  tea  spoon  of  fast-acting  yeast  powder  is  equal  to  1,5  of  tea  spoon  of  fresh
compressed yeast.
Store yeast in a refrigerator. Yeast is destructed at high temperatures, and the dough
rises poorly.
Salt
Salt gives bread additional flavor and color, but slows down the yeast growth. Do not
use excessive quantities of salt. Always use fine salt (coarse one can damage the
form’s non-stick coating).
Eggs
Eggs  improve  the  structure  and  volume  of  the  pastry,  give  additional  flavor.  Eggs
should be whipped carefully before adding to the dough.
Animal and vegetable fats
Animal and vegetable fats make the pastry softer and increase its storage life. Cut
butter into small cubes or let it melt a little before adding it.
Baking powder and soda
Soda and baking powder (leaven) shorten the time necessary for dough rising. It
is necessary to mix soda with citric acid and a little flour beforehand (5 g of baking
soda, 3 g of citric acid and 12 g of flour). This amount of the powder (20 g) is rated
for 500 g of flour. Do not use vinegar for soda slaking, it will make the crumb less
homogeneous  and  damper.  Baking  powder  (leaven)  is  just  to  be  poured  into  the
form following recipe instructions.
Water
Water  temperature  plays  the  crucial  role  in  bread  making  process.  Optimal  water
temperature is 20-25°С, you may as well use milk instead of water or enrich bread
flavor by using some natural juice.
Dairy foods
Diary foods improve the nutrition value and flavor of the bread. The crumb becomes
more beautiful and savoury. Use fresh diary foods or powdered milk.
Fruit and berries
Use only fresh and quality fruit and berries for jam making.
DOSAGE
The secret of good bread lies not only in the quality of ingredients but also in precise
abidance to their proportions.
–  Use a kitchen scale or the measuring cup (22) and spoon (24), included in the