05/2017
- 7 -
Copyright © 2017, Fast ČR, a.s.
4. Now, the breadmaker is ready for use.
USING THE BREADMAKER
■
Place the breadmaker on an even, dry and stable surface, e.g. on
a kitchen countertop.
■
Open the lid
A2
and take out the baking container
A4
. Seat the
kneading blades
A3
on to the shafts located at the base of the
baking container
A4
, and push them down thoroughly.
Note:
To make the removal of the kneading blades
A3
from
a baked bread easier, we recommend coating the kneading
blades
A3
and shafts with fat that can be heated.
■
Measure out the ingredients according to the recipe and place
them into the baking container
A4
in the following order:
– First add all the liquid ingredients, such as water, milk, beer,
buttermilk, yoghurt, eggs, etc.
– Then add all the loose ingredients, such as flour, salt, sugar,
herbs, bread spices, sprouts, flakes, seeds, etc. Put the salt
into one corner, and sugar into another, and spices into
another.
– Finally, make a hole in the middle of the flour and put the
yeast into it. When using fresh yeast, put the sugar in directly
with it. The yeast or baking powder must not come into
contact with liquid before the breadmaker is started.
– With heavy, dense doughs with a high rye flour component,
in order to achieve a better kneading result, we recommend
that you reverse the order for adding ingredients, i.e. first add
the yeast, then the flour and the liquid at the end. Also in
this case it applies that the yeast must not come into contact
with liquid before the breadmaker is started.
– It is necessary to follow this general ingredient adding
procedure for all the recipes.
■
The room temperature of the area where the breadmaker is
located may have an effect on the final size of the finished loaf.
The recommended room temperature is 15 °C to 34 °C.
■
Carefully place the baking container
A4
with the ingredients into
the breadmaker and push it down properly so that it is firmly
seated in the inner area of the breadmaker. Close the lid
A2
and
connect the power cord to a power socket. When it is connected
to a power socket, a long beep will be made and the default
setting: program 1, program length 3:10 and loaf weight 3 lb
(1 360 g) and crust colour “MEDIUM” will appear on the display
B1
.
Note:
If no button is pressed within 20 seconds, the back light of
the display
B1
will turn off.
■
Use the “MENU” button
B2
to set the required program. Use
the “COLOR” button
B3
to select a crust colour and the “LOAF”
button
B6
to set the loaf size. Certain programs do not enable
the crust colour or loaf size to be set.
■
If you want your bread to be baked at a later time, set the
delayed start timer using buttons
B4
and
B7
.
■
To start the breadmaker, press the “START/STOP” button
B5
. The
colon in the time shown on the display
B1
will start flashing
and the time remaining until the end of the program will start
counting down. The breadmaker will automatically go through
the individual phases of the program. Steam is emitted from the
ventilation openings during the baking process.
■
In programs: 1 – BASIC, 2 – WHOLE WHEAT, 3 – FRENCH, 4 – QUICK,
5 – SWEET, 6 – CAKE, 10 – SANDWICH and 11 – GLUTEN FREE
a sound is made to signal the option to add ingredients. If you
wish to do so, open the lid
A2
and add the ingredients, whilst
being especially careful not to be scalded by the hot steam
coming out of the ventilation openings and the baking area.
■
When the program has finished, a sound will be made. Then the
breadmaker will switch to the keep warm mode for 60 minutes.
If you wish to end the keep warm mode, hold down the “START/
STOP” button
B5
.
■
When the program has finished, tilt open the lid
A2
. Lift up the
handle on the baking container
A4
and remove the baking
container
A4
from the breadmaker. Wear kitchen gloves when
doing all this. Place the baking container
A4
on to a heat resistant
underlay and allow the bread to cool down for approximately
10 minutes while still inside. Then turn the baking container
A4
upside down to release the bread from it. If the bread does not
come loose on its own, move the shafts a few times. To take the
blades
A3
out of the bread, use the removal hook
A6
.
■
When you have finished using it, disconnect the breadmaker
from the power socket and clean all the used parts according
to the instructions contained in the chapter Cleaning and
maintenance.
Slicing and storing the bread
■
Allow the bread to cool down for 20–40 minutes before slicing
it.
■
To cut slices of even thickness, use an electric knife or a sharp
knife with a serrated blade.
■
Wrap any unconsumed bread into a plastic bag. You may store it
at room temperature for up to 3 days.
■
If you wish to store the bread for an extended period (up to
1 month), place it in a plastic bag or an air-tight container and
the store it in a freezer.
■
Homemade bread does not contain any preservatives and
therefore it cannot be kept for as long as store-bought bread.
CLEANING AND MAINTENANCE
■
Prior to cleaning the appliance, disconnect it from the power
socket and allow it to cool down.
■
In the event that it is very difficult to remove the kneading
blades
A3
from the shafts, fill the baking container
A4
with hot
water and allow it to act for approximately 30 minutes. Then
remove the kneading blades
A3
and carefully clean them using
a dampened cloth and wipe it thoroughly dry.
■
Clean the baking container
A4
from inside and out using
a dampened cloth. In order not to damage the non-stick layer,
do not use sharp utensils, or cleaning products with an abrasive
effect. The baking container
A4
must be completely dry before
being placed into the breadmaker.
Tip:
After cleaning, coat the kneading blades
A3
including the
hole in the middle with cooking fat that can be heated.
■
Clean the lid
A2
from inside and out using a dampened cloth.
Then wipe everything so that it is thoroughly dry.
Attention:
Brown stains may appear on the inner surface of the
lid
A2
and on the ventilation openings. These are fume
residues from the ingredients, which exited together with
the escaping steam. They have no damaging effect on the
material of the breadmaker or on the quality of the baked
bread. Simply remove these stains with a dampened cloth.
The surface of the baking container
A4
may suffer
discolouration after extended use. This, however, has no
effect on the function of the breadmaker or the quality of
the bread.
■
Do not submerge the breadmaker in water or in any other
liquid.
■
Before storing the breadmaker, make sure that it has cooled
down, is clean and dry, and that its lid
A2
is closed.
