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Verfügbare Sprachen
ENGLISH
Light
Rye
Medium
Dark
Light
Baguette
Medium
Dark
Pie
–
Dough 1
–
Gluten free
–
Light
Wholegrain
Medium
Dark
Jam
–
Yogurt
–
Dough 2
–
COOKING STAGES
Display
Stage number
Description
symbol
1
Preheating.
2
Kneading
Pause during which gluten bonds are formed in
3
the dough-like mass.
4
Repeat kneading
Dough proofing lets you make bread with fine,
5
thin-walled and homogeneously porous crumb.
Baking Do not open the lid during the bread
temperature processing as deflated dough will
6
not rise.
Keep warm Mode is not available for all baking
7
programs
User mode for bread-maker
This program allows the user to set the duration of all baking stages independently
(preheating, kneading, proofing, etc.) and to set the temperature in the process
chamber of the unit during baking.
Temperature in the process chamber during dough proofing can be regulated within
the range from 20° to 50°С, and during baking - within the range from 70° to160°С.
VT-4209_A4_NEV.indd 8
500
3:30
750
3:35
1000
3:40
500
3:35
750
3:40
1000
3:45
500
3:45
750
3:50
1000
3:55
500
4:00
750
4:05
1000
4:10
500
4:05
750
4:10
1000
4:15
500
4:15
750
4:20
1000
4:25
–
0:30
–
1:30
–
2:35
500
3:45
750
3:50
1000
3:55
500
3:50
750
3:55
1000
4:00
500
4:00
750
4:05
1000
4:10
–
1:00
–
6:00
–
0:14
2:49
1:00
2:54
1:00
2:59
1:00
2:54
1:00
2:59
1:00
3:04
1:00
3:04
1:00
3:09
1:00
3:14
1:00
–
1:00
–
1:00
–
1:00
–
1:00
–
1:00
–
1:00
–
1:00
–
1:00
–
1:00
–
1:00
1:14
–
2:14
1:00
2:39
1:00
2:44
1:00
2:49
1:00
2:44
1:00
2:49
1:00
2:54
1:00
2:54
1:00
2:59
1:00
3:04
1:00
–
20
–
–
–
–
USER MODE FOR BREAD-MAKER STAGES
Display symbol
Name
Preheating.
Dough kneading
Proofing
Dough kneading
Proofing
Baking
Reheat
USING OF MULTI-COOKER BREAD-MAKER
– Install kneading paddle (4) on the axis into the baking form (2).
Note: - Before installing the paddle (4) on the axis, lubricate the axis with a few
drops of vegetable oil, this will facilitate the removal of the paddle (4) from the
cooked bread.
– Put the ingredients into the baking form (2) in the sequence described in the rec-
ipe. Usually the ingredients are added in the following order:
1. liquids,
2. dry ingredients (sugar, salt, flour),
3. yeast and leaven.
8
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
0:10-1:00
15:00
–
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
15:00
–
4:00-12:00
–
Available settings
0-60 minutes.
0-10 minutes.
0-30 minutes.
0-30 minutes.
0-240 minutes.
0-240 minutes.
0-60 minutes.
18.11.2013 9:42:53
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