Using The Unit; Important Recommendations - Vitek VT-1991 ST Die Betriebsanweisung

Open the lid (3) with the handle (5) and let
–
the unit cool down.
Remove container (4) pulling it upwards.
–
Wash the container (4), baking form (6), the
–
paddles (7), the measuring cup (8), spoon
(9) and the hook (10) with a soft sponge and
neutral detergent.
Dry the removable parts.
–
Install container (4) back in its place.
–

USING THe UNIT

Install the paddles (7) on the form (6) axle.
–
Note: It is desirable to grease the paddles with
butter before assembly to avoid dough ingress
under them (8) during operation and to facilitate
paddles (7) removal from the baked bread.
Put the ingredients into the form (6) in the
–
sequence described in the recipe. Usually
the ingredients are added in the following
order:
liquids,
1.
dry ingredients (sugar, salt, flour),
2.
yeast and leaven.
3.
Note: Yeast should not come in contact with
liquids or salt before the dough kneading starts.
Make a cavity in the flour with your finger and put
the yeast there.
Wipe the crumbled ingredients or spilled liq-
–
uids from the form (6) surface.
Take the form (6) by the handle and put it into
–
the process chamber.
Close the lid (3), place the ingredients,
–
that will be automatically added during the
dough kneading process (fruit pieces, nuts),
into the container (4).
Plug the unit in.
–
Select the necessary program by pressing
–
«MENU» button (11) repeatedly.
Set the crust color and loaf weight by
–
pressing «CRUST COLOR» (15) and «LOAF
WEIGHT» (12) buttons repeatedly.
Set the delay time by pressing buttons (13)
–
«TIMER -» and (14) «TIMER +».
Note: If you want to start baking immediately
skip delay time setting.
Press button (16) «START/STOP» in order to
–
launch the program.
During the dough kneading process you
–
will hear 8 consequential sound signals, the
lower lid of the container (4) will open and
the supplementary ingredients will be added
to the dough.
VT-1991 IM.indd 9
10 consequential sound signals inform that
–
the program is completed.
After the program ends, the unit will auto-
–
matically pass into heating mode (except
programs 8, 9 and 11), arrows will appear
on the display (2) opposite the symbol (20),
symbols «0:00» (28) will appear, and the
two-spot will flash.
When the heating cycle is finished there will
–
be a sound signal, the standard settings of
the completed program will be shown on
display (2).
In order to cancel heating, press and hold
–
«START/STOP» button (16). There will be a
short sound signal, the display (2) will switch
off after a while.
Unplug the unit.
–
Put on thermal protective potholders, open
–
the lid (3), take the form (6) by the handle
and pull it upwards.
Let the form cool down for 10 minutes.
–
Separate the pastry from the form (6) walls
–
and bottom using a spatula with non-stick
coating.
In order to remove the bread turn the form
–
(6) upside down and shake it carefully.
Before cutting the bread remove the pad-
–
dles (7) with the hook (10) and let it cool
down for 10 minutes.
Cut the bread with a sharp bread knife.
–

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 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.
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ENGLISH
23.12.2011 9:31:49