eta Duplica Vital plus Bedienungsanleitung Seite 59

4) oily ingredients, smoked meat and bacon = cut into ca. 5 mm cubes and sprinkle them
lightly with flour, it will work better,
5) olives, fresh fruit, fruit preserved in alcohol = follow the recipe, the water contents in
these ingredients could influence the final quality of bread.
6) seeds = the use of big and hard seeds may damage (while kneading = clicking, while
baking or heating up = cracking). the surface finish of the baking pan and kneading
blade. This change however does in no way impact on the quality of the surface and is
not a reason for the appliance to be replaced for this purpose under warranty.
- The preheating function is activated depending on the surrounding temperature. If the
temperature is lower, a sensor activates heating baking area.
- If the bread is too light at the end of the baking program, use the PEČENÍ (BAKING)
program for further browning. To do this, press the START/STOP button, then select
12– PEČENÍ (BAKING) and press the START/STOP button again.
- When using the appliance, you will hear an inherent clicking sound. This is normal and
the appliance will not be replaced for this purpose under warranty.
- Pets (e.g. exotic birds) may be responsive to the smell/odour, vapours and smoke arising
during the preparation of food. Therefore it is recommended that the food should be
prepared in another room.
- If unusual signs appear on the display, disconnect the appliance from the electric socket
and connect it again.
End of programmed phases
Open the lid after program end. Pull the holder B1 to remove the baking form B, put it
upside down on a heat-resistant solid surface (e.g. cutting board). If the bread will not
go out to the board, move the kneading blades backward and forward until the bread is
released. If the kneading blades are stuck in the bread, use F to remove them easily..
Then, let the bread cold down. Use electric slicer or a special toothed blade knife for slicing
the bread. Store remaining bread in a plastic bag or a utensil. You can store the bread
for up to three days at room temperature. If longer storage of the bread is needed, wrap it
in the plastic bag or utensil and store it in a freezer. Store for max 10 days. Whereas the
home-made bread does not contain any preservatives, its shelf life is not generally longer
than the same of shop-purchased bread.
Note: use suitable personal protective equipment (e.g. kitchen gloves) for handling the hot
baking pan, holder, blades etc. Do not use gross force on walls of the baking pan to
release finished bread!
Baguette baking form (G)
Assemble the wire rack and insert both the baguette baking forms in it (pic. 1).
- Following an appropriate recipe, prepare the dough (e.g. using the DOUGH programme).
The well-risen dough must then be kneaded properly, shaped into the appropriate size
and form of a baguette and put into the form.
To enhance the taste, you can work (e.g. sesame/ flax / sunflower seeds, walnuts /
hazelnuts, poppy seeds, bits of cheese or bacon, or olives) in the dough. Before you add
the ingredients in the dough, cut them to a suitable size. Glaze the baguette surface with
a bit of water, butter, oil, honey or whisked egg yolk to achieve gold-coloured surface, or
alternatively you can garnish the baguette surface (make a lengthwise/ crosswise cut)
using a sharp serrated knife or form points or loops using scissors.
- Remove the bread-baking form from the bread maker, insert the form with the baguettes
to the baking area and close the lid.
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