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Recipes

Dough Recipes

Viennese Rolls

‘Basic’-‘Dough’ (2hr 20min)

Yeast

⁄

tsp

Strong White Flour

400

(14 oz)

Sugar

(2 oz)

Butter

100

(4 oz)

Salt

⁄

tsp

Medium Sized Eggs, yolk

Egg, medium

Milk warmed

150 ml

Filling (jam or mincemeat)

⁄

jar

Glaze (milk)

45 ml (3 tbsp)

Put all the main ingredients in the bread pan in the

order listed above. Select Basic Dough program
2 hrs 20 mins.

Remove dough from bread pan and divide into

20 pieces.

Roll out each piece of dough to a square shape

approximately 10 cm x 10 cm (4’’ x 4’’) in size.

Place a teaspoon of filling in the centre of each

piece of dough. Draw up the corners and edges to
make a parcel. Repeat with all 20 pieces.

Place parcels in two 8’’ (20 cm) greased cake tins,

with the gathered side down. Glaze with milk and
allow to prove at 40˚C/90˚F until doubled in size
(approx. 20-30 mins).

Bake in a preheated oven on Convection

190˚C/375˚F/Gas Mark 5 for 15-20 mins or until
golden brown.

• Serve just warm as a breakfast or tea-time treat.

Sweet Brioche Dough

‘Basic’-‘Dough’ (2hr 20min)

Yeast

1 tsp

Strong white flour

250

(9 oz)

Sugar

3 tbsp

Butter

(3 oz)

Salt

⁄

tsp

Egg, medium

Milk

2 tbsp

Egg, medium to glaze

Select Basic Dough program 2 hrs 20 mins.

Tip dough out of the bread pan and shape three

quarters into a ball and place in the bottom of
a lightly greased brioche tin. Press a hole in the
centre. Shape the remainder of the dough into a ball
and place in the centre.

Allow to prove for 30 mins at 40˚C/90˚F.

Glaze with beaten egg and bake in a preheated

oven at 190˚C/375˚F/Gas Mark 5 for 25 mins or until
golden brown.

Wholemeal Walnut Rolls 70%

‘Whole Wheat’-‘Dough’ (3hr 15min)

Yeast

1 tsp

Strong Wholemeal Flour

350

(12 oz)

Strong White Flour

100

(4 oz)

Medium Oatmeal

(2 oz)

Maple Syrup

2 tbsp

Oil

2 tbsp

Salt

⁄

tsp

Water

320 ml

Walnut

100

(4 oz)

Divide dough into 12 large rolls or 20 dinner rolls.

Place on a greased baking trays and sprinkle with

flour. Allow to prove at 40˚C/90˚F until doubled in
size (approx. 20 mins).

Bake in a preheated oven at 220˚C/425˚F/Gas

Mark 7 for 12-15 mins or until golden brown.

Dough for Tear & Share Bread

‘Basic’-‘Dough’ (2hr 20min)

Yeast

⁄

tsp

Strong White Flour

550

(1 lb 4 oz)

Sugar

2 tsp

Olive Oil

2 tbsp

Salt

⁄

tsp

Water

310 ml

Olive Tear & Share Bread

Dough for Tear & Share
Bread (above)

One batch

Tapenade (green or black) 6 tbsp
Olives, chopped

(1 oz)

Olive Oil

2 tbsp

Roll dough out into a rectangular sheet 1

⁄

cm (

⁄

’’)

thick, approximately 24 cm x 46 cm (9’’ x 18’’).

Spread the Tapenade over the dough, sprinkle the

chopped olives and drizzle with 1 tbsp of the oil. Roll
up from the short end like a swiss roll.

Cut the dough into 4 cm (1

⁄

’’) slices with a sharp

knife and place close together in a 20 cm (8’’) round
greased cake or flan tin, cut sides up.

Drizzle with the remaining tbsp of oil and allow to

prove at 40˚C/90˚F until doubled in size (approx.
25 mins).

Bake in a preheated oven at 220˚C/425˚F/Gas

Mark 7 for 15-20 mins or until golden brown.

• Delicious served warm with tapas or pasta dishes.

Pepperoni Tear & Share Bread

Dough for Tear & Share
Bread (P.28)

One batch

Tomato Puree or Sun Dried
Tom Puree

4 tbsp

Pepperoni, chopped

(2 oz)

Mozarella Cheese, grated

100

(4 oz)

Dried Oregano or Basil

1 tsp

Olive Oil

1 tbsp

Roll dough out into a rectangular sheet 1

⁄

cm (

⁄

’’)

thick, approximately 24 cm x 46 cm (9’’ x 18’’).

Spread the tomato puree over the dough and scatter

the pepperoni and cheese. Roll up from the short
end like a swiss roll.

Cut the dough into 4 cm (1

⁄

’’) slices with a sharp

knife and place close together in a 20 cm (8’’) round
greased cake or flan tin, cut sides up.

Drizzle with the olive oil and sprinkle with the dried

herbs and allow to prove at 40˚C/90˚F until doubled
in size (approx. 25 mins).

Bake in a preheated oven at 220˚C/425˚F/Gas

Mark 7 for 15-20 mins or until golden brown.

• Delicious served warm with pasta dishes. Use sundried

tomatoes in place of pepperoni for vegetarians.

Picnic Tear & Share Bread

Dough for Tear & Share
Bread (P.28)

One batch

Grainy Mustard

2 tbsp

Cooked Ham, chopped

(3 oz)

Strong Cheddar Cheese,
grated

(3 oz)

Roll dough out into a rectangular sheet 1

⁄

cm (

⁄

’’)

thick, approximately 24 cm x 46 cm (9’’ x 18’’).

Spread the mustard over the dough and scatter

the ham and cheese–reserve a little of the cheese
to sprinkle on top. Roll up from the short end like a
swiss roll.

Cut the dough into 4 cm (1

⁄

’’) slices with a sharp

knife and place close together in a 20 cm (8’’) round
greased cake or flan tin, cut sides up.

Sprinkle with the remaining cheese and allow to

prove at 40˚C/90˚F until doubled in size (approx.
25 mins).

Bake in a preheated oven at 220˚C/425˚F/Gas

Mark 7 for 15-20 mins or until golden brown.

• Delicious served warm with soup or with a Ploughmans

lunch.

Focaccia

‘Pizza’-‘Dough’ (45min)

Yeast

⁄

tsp

Strong White Flour

300

(11 oz)

Olive Oil

1 tbsp

Salt

1 tsp

Water

170 ml

Roll and pat the dough into a 30 cm x 25 cm (12’’ x

10’’) rectangle on a greased baking tray.

Make indentations over the whole dough using your

fingertips.

Add one of the following toppings:

• 1 small red onion sliced and softened with 1 tsp

olive oil and 1 tsp balsamic vinegar. (Do this in
a bowl covered in cling film in the microwave for
1-2 min).

• 2 tbsp chopped black or green olives.
• 2 chopped cloves of garlic, sea salt and cracked

black pepper corns.

• 2 tbsp chopped sundried tomatoes.

Allow to prove at 40˚C/90˚F until doubled in size

(approx. 30 mins).

Drizzle with olive oil and bake in a preheated oven

at 190˚C/375˚F/Gas Mark 5 for 20-30 mins or until
golden at the edges and cooked well in the centre.

• Serve warm with pasta dishes.

Pizza

‘Pizza’-‘Dough’ (45min)

Yeast

⁄

tsp

Strong White Flour

300

(11 oz)

Olive Oil

1 tbsp

Salt

1 tsp

Water

170 ml

Press out dough using the heel of your hand to a

25 cm (10’’) circle or two 25 cm (10’’) circles for thin
and crispy base on to a greased baking tray.

Allow to prove at 40˚C/90˚F until doubled in size

(approx. 20 mins).

Add topping of your choice and bake in a preheated

oven at 220˚C/425˚F/Gas Mark 7 for 15-20 mins,
depending on amount of topping.

• To freeze pizza bases follow method to stage 2 and bake

without toppings for 5 mins. Allow to cool, freeze. To use
remove from freezer immediately add topping (not too
much) and bake as above stage 3.

Содержание SD-256

Страница 1: ...y before using this product and save this manual for future use These operating instructions are intended to be used for two different models The explanations inside mainly focus on the SD 257 model See page 2 for the differences in functions between the two This product is intended for household use only SD 257 pictured Before Use How to Use Recipes How to Clean Troubleshooting ...

Страница 2: ...ipes 24 basic whole wheat rye french pizza Cake Recipes 30 cakes teabreads How to Clean Care Cleaning 34 To Protect the Non stick Finish To protect the non stick finish 35 Troubleshooting Troubleshooting 36 These instructions are for two different breadmaker models SD 257 Rye bread mode is available SD 256 SD 257 If using dried fruit such as raisins nuts or seeds these are added automatically P 11...

Страница 3: ...ding blade 9 Always keep the inside of the unit and the bread pan clean to ensure programs work successfully See page 34 for care and cleaning 10 This appliance is not intended for use by persons including children with reduced physical sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a pers...

Страница 4: ...he breadmaker without the dispenser being in place Accessories Parts Identification Main Unit Accessories Measuring cup To measure out liquids max 310 ml 10 ml increments Measuring spoon To measure out sugar salt yeast etc 15 ml 5 ml Tablespoon 1 2 marking Teaspoon 1 4 1 2 3 4 markings Dispenser lid Handle Bread pan Control panel Plug Lid Raisin nut dispenser flap SD 257 only Kneading blade rye br...

Страница 5: ...H Make dough knead rise DOUGH RAISIN Make dough with added ingredients BAKE BUTTER Size Available on basic and whole wheat M L XL Crust Crust Colour available on Basic and Gluten Free only LIGHT MEDIUM DARK Medium crust is indicated by the black dot between light and dark Start Stop The start stop light will flash during program selection Press the start pad when programming is completed When the ...

Страница 6: ... not keep fresh overnight Reduce the amount of water proportionally to the amount of milk Water Use normal tap water Use tepid water if using RAPID rye or gluten free settings in a cold room Use chilled water if using rye french or brioche settings in a hot room Always measure out liquids using the measuring cup provided Salt Improves the flavour and strengthens gluten to help the bread rise The b...

Страница 7: ...b water and swell up spoiling texture of loaf GranaryR or Malted Grain flour Has crushed wheat or rye grains added together with malted whole wheat Makes brown bread coarser and moister with nuttier flavour Do not use more than stated quantity could damage bread pan s non stick finish Stoneground flour Grains are crushed between two large millstones rather than with steel rollers Do not use more t...

Страница 8: ...e measured 2ingredients in the bread pan 1 Place the dry yeast at the bottom so that it does not mix with the liquid until later 2 Cover the yeast with all the dry ingredients flour sugar salt etc Flour must be weighed on scales 3 Pour in the water and any other liquids Wipe the outside of the pan to remove any flour or liquid 4 Put the bread pan into the breadmaker and turn slightly clockwise 5 C...

Страница 9: ...gram is complete The start stop light will come on Press Stop pad 7and remove bread when machine beeps 8 times The flashing start stop light will go off Remove the bread 8immediately Bread pan Oven glove allow to cool for example on a wire rack Unplug after use 9 The breadmaker has a keep warm facility to reduce condensation of steam within the loaf which operates if the stop pad is not pressed on...

Страница 10: ...257 only french and pizza dough types Press Option pad to choose 2 DOUGH Options available include DOUGH RAISIN on basic or whole wheat Select DOUGH RAISIN if you would like to add extra ingredients to your dough by pressing the option pad P 11 Press Start pad to start the 3machine Time until the selected program is complete The start stop light will come on For modes other than pizza a resting pr...

Страница 11: ...ate cheese fresh fruits fruits packed in alcohol Moist Ingredients should be added directly into the bread pan with the other ingredients at the beginning of the cycle Dry Ingredients e g dried fruits nuts Dry ingredients can be added into the dispenser at the beginning of the cycle SD 256 Moist Dry Ingredients Extra ingredients can be added directly into the bread pan when the raisin beep sounds ...

Страница 12: ... into the bread pan 2 Place the ingredients in the bread pan in the order listed in the recipe 3 Set the bread pan into the main unit and plug the machine into the socket Make sure the start stop light is off Select brioche 1 Press Start pad to start the 2machine Time until the selected program is complete The start stop light will come on Press Stop pad and remove 3bread when machine beeps 8 time...

Страница 13: ...rt stop light is off Select brioche 1 Press Option pad to choose 2 BAKE BUTTER Press Start pad to start the machine 3 Time displayed indicating minutes until butter is added The start stop light will come on Adding Additional Butter 4Place the additional cubed butter when the beep sounds The display will show 0 in the display for 5 min After 5 min kneading will continue After 5 min Display indicat...

Страница 14: ...ad when the machine 4beeps check that baking is complete and remove the pan The flashing start stop light will go off If baking is not complete Repeat steps 1 3 The total baking time including any additional baking must be within 90 minutes The timer will start again from 1 minute when the unit is hot Increase the time by pressing the timer pad as required Take care It s hot To check whether bakin...

Страница 15: ...min rye SD 257 only Makes bread with rye flour and spelt flour BAKE 45 min 60 min approx 10 min 1 hr 20 min 1 hr 35 min 1 hour 3 hr 30 min DOUGH 45 min 60 min approx 10 min 2 hours french Makes bread with strong white bread flour for a crispier crust and open texture BAKE 40 min 2 hr 5 min 10 20 min 2 hr 45 min 4 hr 10 min 55 min 6 hours DOUGH 40 min 1 hr 45 min 10 20 min 1 hr 35 min 2 hr 40 min 3...

Страница 16: ...0 g 14 oz Sugar 11 2 tsp Butter 25 g 1 oz Salt 1 tsp Ground Almonds 50 g 2 oz Water 270 ml Dried Apricots chopped 100 g 4 oz Flaked Almonds 50 g 2 oz Milk Loaf Basic Bake 4hr M L XL Yeast 3 4 tsp 1 tsp 11 4 tsp Strong White Flour 400 g 14 oz 475 g 1 lb 1 oz 550 g 1 lb 4 oz Sugar 1 tsp 11 2 tsp 2 tsp Butter 15 g 1 2 oz 25 g 1 oz 25 g 1 oz Salt 1 tsp 11 4 tsp 11 2 tsp Milk 280 ml 340 ml 380 ml Wheat...

Страница 17: ... oz 25 g 1 oz Salt 1 tsp 11 4 tsp 11 2 tsp Water 280 ml 340 ml 380 ml Brown Loaf Basic Bake 4hr M L XL Yeast 3 4 tsp 1 tsp 11 4 tsp Strong Brown Flour 400 g 14 oz 475 g 1 lb 1 oz 550 g 1 lb 4 oz Sugar 1 tsp 11 2 tsp 2 tsp Butter 15 g 1 2 oz 25 g 1 oz 25 g 1 oz Salt 1 tsp 11 4 tsp 11 2 tsp Water 270 ml 320 ml 360 ml Rapid Brown Loaf Basic Bake Rapid 1hr 55min 2hr M L XL Yeast 1 tsp 11 4 tsp 11 2 ts...

Страница 18: ...SD 257 L Yeast 1 tsp Strong Wholemeal Flour 250 g 9 oz Strong White Flour 225 g 8 oz Honey 2 tbsp Butter 25 g 1 oz Salt 11 4 tsp Water 320 ml Sunflower Seeds 4 tbsp Pesto and Pine Nut Loaf Whole Wheat Bake Raisin 5hr Timer can be used on SD 257 M L XL Yeast 3 4 tsp 1 tsp 11 4 tsp Strong Wholemeal Flour 200 g 7 oz 250 g 9 oz 300 g 11 oz Strong White Flour 200 g 7 oz 225 g 8 oz 250 g 9 oz Sugar 1 ts...

Страница 19: ...sp Rye Flour 500 g 1 lb 2 oz Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Water 220 ml Guinness Stout 220 ml Onion Loaf Whole Wheat Bake 5hr M Yeast 3 4 tsp Strong Wholemeal Flour 300 g 11 oz Strong White Flour 100 g 4 oz Sugar 1 tsp Oil 1 tbsp Salt 1 tsp Onion chopped and softened with 1 tsp oil 50 g 2 oz Garlic Puree 1 tsp Creamed Horseradish 2 tsp Water 270 ml Granary Loaf Whole Wheat Bake 5hr M L XL Yeas...

Страница 20: ...r 400 g 14 oz Honey 1 tsp Oil 2 tbsp Salt 1 tsp Water 300 ml This loaf has a flat or slightly sunken top Fruity Spelt Rye Bake 3hr 30min or Bake Rapid 1hr 55min Yeast 11 2 tsp Spelt Flour 500 g 1lb 2 oz Honey 1 tsp Oil 2 tbsp Salt 1 tsp Mixed Dried Fruit 150 g 5 oz Mixed Spice 3 tsp Water 360 ml This loaf has a flat or slightly sunken top Seeded Spelt Rye Bake 3hr 30min or Bake Rapid 1hr 55min Yea...

Страница 21: ...ly chopped 2 Water 250 ml SundriedTomato and Parmesan Italian Bake 4hr 30min Yeast 3 4 tsp Strong White Flour 400 g 14 oz Sugar 1 tsp Salt 1 2 tsp Parmesan Cheese grated 50 g 2 oz Sundried Tomatoes in Oil chopped 75 g 3 oz Water 270 ml Mushroom and Pancetta Italian Bake 4hr 30min Yeast 3 4 tsp Strong White Flour 400 g 14 oz Sugar 1 tsp Butter 15 g 1 2 oz Salt 1 2 tsp Cep Mushrooms soaked 25 g 1 oz...

Страница 22: ...the gluten free bread mix is well mixed The wrong order may result in poor rising Water salt fat gluten free bread mix dry yeast The outcome differs depending on the type of flour The recipes above have been developed with particular types of bread mix and so the final outcome may differ depending on the actual bread mix used There may be greater variation with wheat free bread mixes If kneading b...

Страница 23: ...Crust 4hr Bread Mix Fibre Bread Mix Cold Tap Water 450 ml 480 ml Oil 1 tbsp 1 tbsp Bread Mix 500 g 1 lb 2 oz 500 g 1 lb 2 oz Yeast 11 2 tsp 1 tsp Gluten and Wheat Free Bread Basic Bake Medium Crust 4hr Warm Water 1 Egg 1 Egg White made up to 430 ml Melted Butter 60 ml Cider Vinegar 1 tsp Brown Rice Flour 300 g 11 oz Potato Starch 100 g 4 oz Skimmed Milk Powder 50 g 2 oz Xanthum Gum 1 tbsp Sugar 1 ...

Страница 24: ... 40 C 90 F until the dough has doubled in size Approximate proving time Rolls 25 mins Whole breads e g Panettone etc 50 mins To prevent a hard dry skin forming cover the dough with a large polythene bag or cover with lightly oiled cling film 3 Glazing Baking Brush with milk salted water beaten egg or oil Sprinkle with poppy seeds sesame seeds Bake following recipe guidelines Rolls Select one of th...

Страница 25: ...oz Salt 1 2 tsp Water 150 ml Ciabatta Stage 1 Culture Pizza Dough 45min Yeast 1 2 tsp Strong White Flour 175 g 6 oz Water 200 ml Stage 2 Basic Dough 2hr 20min Yeast 1 4 tsp Strong White Flour 325 g 111 2 oz Sugar 1 2 tsp Olive Oil 2 tbsp Salt 11 2 tsp Water 80 ml Put all culture ingredients in bread pan and select 1 Pizza Dough program 45 mins Turn off at the start stop pad after 15 mins 2 12 hour...

Страница 26: ...for approx 30 40 mins or until doubled in size Bake in a preheated oven at 150 C 300 F Gas 2 Mark 2 for about 30 mins Chelsea Buns Enriched Dough Basic Dough 2hr 20min Yeast 1 2 tsp Strong White Flour 250 g 9 oz Sugar 1 tsp Butter 25 g 1 oz Milk Powder 1 tbsp Salt 1 2 tsp Egg medium 1 Water 100 ml Additional Ingredients Butter 15 g 1 2 oz Mixed Dried Fruit 100 g 4 oz Soft Brown Sugar 50 g 2 oz Mix...

Страница 27: ...8 with tip underneath Curve into a crescent shape Place on a greased baking tray Allow to prove at 9 40 C 90 F until doubled in size approx 20 mins Brush with beaten egg and bake in a preheated 10oven at 220 C 425 F Gas Mark 7 for 15 mins or until crisp and well browned Soft Rolls Baps Basic Dough 2hr 20min Yeast 1 tsp Strong White Flour 450 g 1 lb Sugar 1 2 tsp Butter 25 g 1 oz Salt 1 2 tsp Egg m...

Страница 28: ...d place in the centre Allow to prove for 30 mins at 40 C 90 F 3 Glaze with beaten egg and bake in a preheated 4 oven at 190 C 375 F Gas Mark 5 for 25 mins or until golden brown Wholemeal Walnut Rolls 70 Whole Wheat Dough 3hr 15min Yeast 1 tsp Strong Wholemeal Flour 350 g 12 oz Strong White Flour 100 g 4 oz Medium Oatmeal 50 g 2 oz Maple Syrup 2 tbsp Oil 2 tbsp Salt 11 2 tsp Water 320 ml Walnut 100...

Страница 29: ... allow to 4 prove at 40 C 90 F until doubled in size approx 25 mins Bake in a preheated oven at 220 C 425 F Gas 5 Mark 7 for 15 20 mins or until golden brown Delicious served warm with soup or with a Ploughmans lunch Focaccia Pizza Dough 45min Yeast 1 2 tsp Strong White Flour 300 g 11 oz Olive Oil 1 tbsp Salt 1 tsp Water 170 ml Roll and pat the dough into a 30 cm x 25 cm 12 x 1 10 rectangle on a g...

Страница 30: ...e the Demerara sugar 6 on top of the mixture Select Bake Only program and enter 7 55 mins on the timer After baking test with a skewer to see 8 if the cake is cooked If the cake does require extra time select the Bake Only program again and enter a further 3 5 mins on the timer If it is still just slightly sticky this will cook through during the stand period Take the bread pan out of the 9 breadm...

Страница 31: ...until the fat has melted and the liquid is hot This can be done on the hob or in the microwave oven High power for 3 4 mins Allow to cool slightly then add eggs flour and the 2 bicarbonate of soda Mix well Remove the kneading blade from the bread pan and 3 line the bottom and sides with baking parchment Place the mixture into the bread pan being careful 4 to ensure that the mixture is inside the b...

Страница 32: ...sistency with 3 the coffee Remove the kneading blade from the bread pan and 4 line the bottom and sides with baking parchment Place the mixture in the bread pan being careful 5 to ensure that the mixture is inside the baking parchment Select Bake Only program and enter 50mins on the 6 timer After baking test with a skewer to see if the cake is 7 cooked If the cake does require extra time select th...

Страница 33: ...he pan using oven gloves 7 and allow to cool Yeast and Dairy Free Spelt Loaf Bake only 45min Spelt Flour 400 g 14 oz Bicarbonate of Soda 1 tsp Salt 1 tsp Medium Sized Eggs beaten 2 Soya milk 320 ml Place flour and bicarbonate of soda into a bowl and 1 mix well Then add salt Add the beaten eggs and soya milk mixing quickly 2 to form a soft dough Remove the kneading blade from the bread pan and 3 li...

Страница 34: ...dishwasher safe The colour of the inside of the unit may change with use Bread pan kneading blade Twist the bread pan anti clockwise to remove Remove the kneading blade and wash in warm soapy water Ensure the area around the shaft and inside the kneading blade are cleaned thoroughly If the kneading blade is difficult to remove from the pan place a small quantity of warm water into the pan and soak...

Страница 35: ...ing the loaf Do not use hard or sharp utensils such as a knife or a fork Be careful not to get burns as the kneading blade may still be hot Use the soft sponge when cleaning bread pan and kneading blade Do not use anything abrasive such as cleansers or scouring pads Hard coarse or large ingredients such as flours with whole or ground grains sugar or the addition of nuts and seeds may damage the no...

Страница 36: ...ng spoon provided Check that salt and sugar is not included in other ingredients My bread is full of air holes You have used too much yeast Check the recipe and measure out the correct amount using the measuring spoon provided You have used too much liquid Some types of flour absorb more water than others so try using 10 20 ml less water My bread seems to have collapsed after rising The quality of...

Страница 37: ...orrect amount using the measuring cup provided for liquid and scales for weighing flour Dough leaks out of the bottom of the bread pan A small amount of dough will escape through the four holes so that it does not stop the rotating parts from rotating This is not a fault but check occasionally that the kneading mounting shaft rotate properly If the kneading mounting shaft does not rotate when the ...

Страница 38: ...splay The unit is hot above 40 C 105 F Allow the unit to cool down to below 40 C 105 F before using it again TEMP will disappear POWER ALERT appears on the display There has been a power failure for approx 10 minutes the plug has been accidentally pulled out or the breaker has been activated or there is another problem with the power supply The operation will not be affected if the problem with th...

Страница 39: ...39 Troubleshooting ...

Страница 40: ...bol on the products and or accompanying documents means that used electrical and electronic products should not be mixed with general household waste For proper treatment recovery and recycling please take these products to designated collection points where they will be accepted on a free of charge basis Alternatively in some countries you may be able to return your products to your local retaile...

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