27
Programs
Program-
Number
Name
Description
1
Basic
Basic program for almost all bread recipes that are
mainly baked with bread flour.
2
French
For bread with fine flour, little sugar and fat.
Crunchy crust and soft interior.
3
Whole Wheat
For bread with a high proportion of wheat, rye,
oats, etc. Long preheating time for bread with a
thick crust.
4
Sweet
For bread with a high percentage of sugar and fat.
The breads are better browned.
5
Ultra-Fast
Super-fast baking time.
6
Gluten Free
For gluten free bread, needs more time to absorb
liquids
7
Quick
Shortened baking time compared to the basic pro-
gram.
8
Cake
For baking cakes.
9
Knead
For kneading doughs.
10
Dough
For making dough.
11
Pasta Dough
For making various types of dough.
12
Yoghurt
For making yoghurt.
13
Jam
For making jams.
14
Bake
For baking ready-made dough. The baking time can
be chosen individually.
15 + 16
Home Made
I + II
Program with individual value settings.
17
IMIX
For kneading doughs.
∙
An acoustic signal can be heard after the program has ended or the food has been
kept warm. Then switch off the device.
∙
Note:
o A low temperature of the food (flour, water, etc.) and a low ambient tem-
perature affect fermentation. The dough becomes top-fermented if the
ambient temperature is too high.
o The recommended ambient temperature is between 15 and 34 ° C.