Important Recommendations - Vitek VT-1993 W Betriebsanweisung

Repeat step 3 for all 11 operation cycles.
4.
Press the «MENU» button (12) to set the temperature during the dough rise (items 12-14 of the
5.
settings menu).
Use the buttons (14) «» and (15) «» to set the temperature in the process chamber during the
6.
first, second and third dough rise. Press the «MENU» button (12) to go to the next menu item.
Pressing the «MENU» button (12) switch to baking temperature settings, use the buttons (14) «»
7.
and (15) «» to set the required baking temperature.
To save the manual program settings press and hold the «START/STOP» button (13) until you
8.
hear a short sound signal.
Note: – Short pressing of the «START/STOP» button (13) during the process of saving the settings
leads to reset of user mode settings.
Time setting step is 1 minute.
–
Temperature setting step is 1°C.
–
User mode operation cycles
Index number in settings
menu
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15

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 manufacturers
and of different fineness and find the one corresponding to your taste. The basic types of bread flour
are wheat or rye flour. The wheat flour is more commonly used due to its nice palatability properties
and high nutrition value of pastry.
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 more puffy.
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.
Name
Preheating.
Dough kneading
Dough rise
Dough kneading
Dough rise
Dough kneading
Dough rise
Kneading
Dough rise
Baking
Heat
First dough rest temperature (item № 3)
Second dough rest temperature (item № 5)
Third dough rest temperature (item № 7)
Baking temperature
9
ENGLISH
Available settings
1-60 minutes.
1-10 minutes.
1-30 minutes.
1-30 minutes.
1-90 minutes.
1-59 seconds
1-90 minutes.
1-59 seconds
1-90 minutes.
1-90 minutes.
1-60 minutes.
20-50°C
20-50°C
20-50°C
70-160°C