Concept PC5020 Bedienungsanleitung Seite 53

EN
OPERATING INSTRUCTIONS
NOTE
Always disconnect the plug from the mains outlet prior to mounting or removing accessories!
Prior to using a new unit, wipe the surface with a wet cloth and wash the removable accessories in warm water for
hygienic reasons. Then turn on the unit without ingredients in baking mode (BAKE) for 10 minutes (see the Operating
Instructions below). Wash the internal parts again.
The recommended room temperature for baking is 15 – 34 °C.
Do not use more than 950 g of flour, and more than 4 teaspoons of baking powder for baking.
1. Insert the baking pan (Fig. 1) in the baking space.
2. Put the kneading blade on the spindle at the bottom (Fig. 2).
3. Put the ingredients in the pan. Put in the liquids first (water, oil, milk, eggs), then
the loose ingredients (flour, instant mixtures etc.), and finally yeast, baking soda or
baking powder. Make sure the yeast does not come into contact with salt or liquids
before baking. It would reduce the effect during rising.
4. Close the lid.
5. Insert the plug into the mains outlet. Switch on the appliance. You will hear a
beeping sound. 1 3:30 will be displayed (Program 1, time of baking 3 hours, 30
minutes), the loaf weight indicator is set to 1.5 kg, and the crust finish indicator is set
to MEDIUM. The colon between the digits 3 and 30 is not blinking, i.e. the program is
not running.
6. Select the number of the required program using the MENU button (1-11).
1. BASIC – Baking white, whole-wheat and rye bread (kneading, rising, baking).
2. QUICK – Baking white, whole-wheat and rye bread (kneading, rising, baking).
The shorter rising time makes the crumb thicker.
3. FRENCH – French bread with a longer rising time (kneading, rising, baking). The
result is an airy loaf with a crunchy crust.
4. RAPID – Fast baking of bread with thick crumb (kneading, rising, baking).
5. WHOLE-WHEAT – Whole-grain bread (kneading, rising, baking). We don't
recommend using the delayed ON function.
6. SWEET – Sweet yeast loaf (kneading, rising, baking). Used for dough with a
higher fat and sugar content.
7. DOUGH – Dough for further processing (kneading, rising).
8. BAKE - Baking.
9. Jams, preserves, and fruit salads.
10. SANDWICH – Bread suitable for sandwiches (kneading, rising, baking). The
result is an airy loaf with a crunchy crust.
11. GLUTEN FREE – Special bread without gluten (kneading, rising, baking). Use rice
flour.
7. The expected time of preparation will be displayed.
8. Select the required finish of the crust using the COLOR button:
LIGHT
MEDIUM
DARK
PC5020
Fig. 1
Fig. 2
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