Bestron DBM400, Инструкция пользователя

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user’s instructions
37
English
Figure 2
15.
18.
19.
16.
17.
14.
Operating panel
14. Program menu
15. Display
16. Select-button
17. Timer-buttons
18. Crust colour-button
19. Start-stop-button
use - display and functions, control panel
Display:
• shows the selected firmness of the crust
• shows the selected program number
• shows the remaining time
• shows the temperature warning (see the Troubleshooting section).
“Sélection/selectie” button (16): used to select the program from the menu.
“Couleur croûte/korst kleur” button (18): used to select the required colour of the crust (light, medium,
dark).
Delayed baking buttons (17): used to delay the baking process (setting for the programs basic,
french, whole wheat, sweet and quick).
Start/Stop button (19): Press the Start button for at least 1 second. A beep will be heard, and the colon in
the display begins to flash; the program has started. Press the Stop button for at least 1 second. A beep
will be heard, and the colon in the display stops flashing.
use - Programs
base/basis (White or brown bread) (3:00)
For white and brown bread. Also for bread containing herbs and raisins.
super rapide/snel (rapid) (0:58)
For baking loaves of bread in a very short period of time. Bread baked using this program can be quite
hard and firm. The temperature of the water should be between 35 and 45°C.
français/frans (french bread) (3:50)
For light and crusty bread such as, for example, French bread. This bread needs to rise for a longer period
of time, and consequently the preparation time is longer than for other programs.
complet/volkoren (wholemeal bread) (3:40)
For wholemeal bread containing a high proportion of wholemeal flour.This program uses a longer
preheating time. This offers extra time for the dough to absorb water, and for the dough to rise. The
kneader blade is stationary during this 15-minute resting time. The use of a delayed start is not
recommended when baking wholemeal bread; this can yield a poorer result.
brioché/zoet (sweet bread) (2:50)
For sweet breads with a crisper crust. The crispy crust is obtained by heating the dough containing sugar
to a higher temperature.