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3. Pause during which gluten bonds are formed in the dough-like mass making further dough kneading easier.
Arrow opposite the symbol (23) will light up on the display (2).
4. Repeat kneading In the process of kneading arrow opposite the symbol (24) will appear on the display (2).
5. Dough proofing lets you make bread with fine, thin-walled and homogeneously porous crumb. Proofing is
shown by arrow opposite the symbol (18).
6. Temperature processing of ingredients (arrow opposite the symbol (19)). Do not open the lid during the
bread temperature processing as deflated dough will not rise.
7. Heating Arrow opposite the symbol (20) will light up on the display (2).
Program/operation
cycle
1. BASIC MODE
2. FRENCH BREAD
3. WHOLE-WHEAT
FLOUR BREAD
4. SWEET BREAD
5. EXTRA FAST MODE
(750 g)
6. EXTRA FAST MODE
(1000 g)
7. FAST MODE
9. DOUGH MAKING
10. PIZZA DOUGH
11. JAM
12. BAKE
Cooking time (in hours and minutes)
Weight/crust color
1. BASIC MODE
500 g
750 g
1000 g
2. FRENCH BREAD
500 g
750 g
1000 g
3. WHOLE-WHEAT BREAD
500 g
750 g
1000 g
4. SWEET BREAD
500 g
750 g
1000 g
5.
EXTRA FAST MODE (750 g)
6.
EXTRA FAST MODE (1000 g)
7.
FAST MODE (1000 g)
8.
YOGURT
VT-1992.indd 5
Preheating. Pre-
Pause
kneading
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Light
Medium
3:13
3:13
3:18
3:18
3:25
3:25
3:30
3:30
3:32
3:32
3:35
3:35
3:18
3:18
3:20
3:20
3:23
3:23
3:17
3:22
3:27
Repeat
Proofing Temperature
kneading
+
+
+
+
+
+
+
+
+
+
+
+
Dark
Fast cooking
3:13
2:12
3:18
2:17
3:25
2:24
3:30
2:30
3:32
2:32
3:35
2:35
3:18
2:28
3:20
2:30
3:23
2:33
-
-
12:58
12:58
1:43
6:00
5
ENGLISH
Reheat
processing
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
12.09.2012 16:19:25
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