Vitek VT-1999 ST, Инструкция по эксплуатации

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8
ENGLISH
Note: yeast should not come in contact with the
liquids or salt before the dough kneading. Make
a small cavity in the flour and put the yeast there.
–
Wipe the crumbled ingredients or spilled liq-
uids from the form (7) outer surface.
–
Close the lid (3).
–
Put the ingredients into the container (5), that
will be automatically added during the dough
kneading process (fruit pieces, nuts etc.).
–
Insert the power plug into the socket, you will
hear a sound signal, the following symbols will
appear on the display (14):
•
medium crust (symbol 21)
• weight 750 g, symbol (22)
• number of the program 1, symbol (26)
•
program operation time 3:00 hours (25)
–
Select the necessary automatic program by
pressing the «MENU» button (12) repeatedly.
–
Press the button (13) repeatedly to select the
crust color.
–
Press the button (18) repeatedly to select the
«LOAF WEIGHT» depending on the amount of
the ingredients in the baking form (7).
–
Set the delay time by pressing buttons (16) «-»
and (17) «+».
Note: if you want to start the preset program
immediately skip delay time setting.
–
To start the automatic program press the
«START/STOP» button (15), the separating
dots of the remaining operation time digital
indications (25) will be flashing on the dis-
play (14) and the countdown of the remain-
ing operation time of the automatic program
will start.
–
During the dough kneading process the lower
lid of the container (5) will open and the sup-
plementary ingredients will be added to the
dough.
–
You can control the bread making process
through the viewing window (4) in the lid (3).
–
The sound signals inform that the program is
completed.
–
After the automatic program is over, the keep
warm function will be switched on, the sym-
bol (24) will appear on the display (14); the keep
warm function operation time is 60 minutes.
–
After the keep warm function is switched off,
there will be a sound signal, the display (14)
will show the settings of the program «1»
«BASIC MODE».
–
In order to cancel the keep warm function,
press and hold down the «START/STOP» but-
ton (15).
–
Unplug the unit.
–
Put on thermal protective potholders, open
the lid (3), take the form (7) by the handle,
turn it counterclockwise and remove it from
the bread maker.
–
Let the form cool down for approximately 10
minutes.
–
Separate the pastry from the form (7) walls
using a plastic kitchen spatula.
–
In order to remove the bread turn the form (7)
upside down and shake it carefully.
–
Before cutting the bread remove the paddle
(8) with the hook (11).
–
Cut the bread with a sharp bread knife.
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 manufactur-
ers and grades and find the one corresponding
to your needs. The basic types of bread flour are
wheat and rye flour. Wheat flour is more commonly
used due to its nice palatability properties and
high nutrition value of pastry made of wheat flour.
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 puffier.
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-wheat flour
is often mixed with bread flour.
Corn and oatmeal flour
In order to improve the bread texture and addi-
tional 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 nutri-
tional medium for yeast growth. Add to pastry
not only refined but brown sugar and sugar pow-
der as well.
Yeast
Yeast growth is accompanied by emission of
carbon dioxide, that contributes to the forma-
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