Control Panel Buttons - Rondell Rde-1642 Betriebsanweisung

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– Dry the removable parts.

– The bread maker is ready for operation.

Note: The bread maker is intended for the operation within a

wide range of temperatures, but excessively high or low tem-

perature in the room affects dough rising process and conse-

quently the size and density of bread. The most optimal room

temperature is from +15 to +34°С.

Cooking and baking programs

Select one of 19 programs by pressing «MENU» button (12)

repeatedly. The number of the selected program (18) will be

shown on display (2).

1. «BASIC». The program includes all the three stages of bread

making: dough kneading, dough rising and baking.

2. «PASTRY». Program for making sweet pastry.

3. «SOURDOUGH BREAD». Program for making unyeast-

ed bread using thermophilic sourdough. Sourdough bread is

denser and it does not get stale for a long time. Cooking time

of such bread is at least 6.5 hours, depending on the selected

weight.

4. «FRENCH». French bread has a thin, crispy crust and airy

texture. Milk is not used for baking, only water. Bread making

takes more time than with the «Basic» program.

5. «WHOLE-GRAIN BREAD». Bake healthful bread of fine or

crude whole-grain flour. It is not recommended to use the delay

function when making this bread as that may cause undesirable

effects. You can add seeds, nuts or flax seeds.

6. «EXPRESS». Bread making takes less time than in the «BA-

SIC» program, but the bread is usually smaller in size and has

denser crumb.

7. «SUGAR-FREE». The program is intended for making yeast-

ed pastries without the use of sugar.

8. «MULTIGRAIN». The program allows to cook healthy bread

with a high content of fiber and dietary fiber. This bread con-

tains wholemeal flour, cereals and various types of grains.

9. «MILK BREAD». Adding milk makes bread more golden with

tender porous crumb.

10. «BISCUIT». The program allows to make an airy biscuit

which you can turn into a cake, pastry and other desserts. You

can add nuts or candied fruit to the biscuit.

11. «BREAD STARTER». The program is intended for kneading

and preparing yeasted dough bread starter.

12. «DOUGH». The bread maker kneads dough and lets it rise.

Use this dough to make home-baked pastry (pies, pizza, etc.).

See the chapter «Recipes» for dough recipe examples.

13. «JAM». Cook savory home-made jam. Cut the fruit for jam

beforehand.

14. «BAKING». Bread maker works as an ordinary electric

oven. The program does not include dough kneading and ris-

ing modes. It is used for baking from ready-made dough or for

baked bread additional browning.

The program run-time can be changed from 10 minutes to

1 hour 30 minutes.

15. «YOGURT». Low heating only. You can set the yogurt mak-

ing time.

This program maintains a stable low temperature, which allows

to prepare natural yogurt at home. Cooking time is 6-8 hours.

After that, put it into the refrigerator for two hours to thicken.

Honey, nuts, cereals are perfect as flavoring additives. Add

them after making yogurt in the bread maker.

16. «GLUTEN-FREE». Gluten or fibrin is the albumen found in

the seeds of Gramineae plants (wheat, rye and oats are espe-

cially rich in it). It determines such characteristics of dough as

elasticity and springiness. With the help of digestive enzyme

most people including children successfully break up gluten

that serves as a good source of albumen. But there is a group

of people with genetic predisposition for gluten provoking coe-

liacia, quite a rare disease.

When suffering from this disease it is necessary to eliminate

gluten-containing foods from the diet. You can bake gluten-free

dietary bread in our bread maker (usually of rice, corn, buck-

wheat flour or special baking mixes).

17. «RICE». With this program, you can cook tasty and nutri-

tious rice.

Note: This program simultaneously cooks and mixed cooked

rice. As a result, the mixture is brought to the state of formation

of a homogeneous mass.

18. «ROASTED NUTS». This function is intended for slightly

roasting peanuts, soy beans, almond and other nuts. The run-

time of the program can be set within the range from 1 minute

to 2 hours.

19. «DOUGH RISE». The program is intended for rising or the

finished yeasted dough and its further use in cooking of various

culinary products.