Important Recommendations - Vitek VT-1990W Betriebsanleitung

ENGLISH
Put on thermal protective potholders, open the
–
lid (3), take the form (7) by the handle, turn it
counter-clockwise and pull upwards; remove
the cookie tray (9), taking it by both handles.
Let the form (7) cool down for 10 minutes.
–
Separate the pastry from the form (7, 9)
–
walls and bottom using a spatula with non-
stick coating.
Baking duration
Program
1. BASIC MODE
2. FRENCH BREAD
3. WHOLE-WHEAT BREAD
4. FAST BAKING
5. SWEET BREAD
6. GLUTEN FREE
7. EXTRA FAST MODE
8. DOUGH MAKING
9. JAM
10. C AKE
11. SANDWICH
12. B AKE

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 stor-
age. Try to bake bread using flour of different
manufacturers 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 is 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
more puffy.
VT-1990 IM.indd 8
In order to remove the bread turn the form
–
(7) upside down and shake it carefully.
Before cutting the bread let it cool down for
–
10 minutes and remove the paddle (8) with
the hook (12).
Cut the bread with a sharp bread knife.
–
Baking time
(hours)
700 g 900 g
1:00 1:05
1:05 1:10
1:00 1:05
1:10
1:00 1:05
1:05 1:10
0:45 0:50
-
0:20
0:50
0:50 0:55
0:10–1:00
Whole-wheat flour (wholemeal)
Whole-wheat (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-wheat 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
powder as well.
8
Total time
(hours)
700 g 900 g
2:53 3:00
3:40 3:50
3:32 3:40
2:10
2:50 2:55
2:50 2:55
1:28 1:38
1:30
1:20
1:50
2:55 3:00
00:10–1:00
20.01.2014 14:29:14