Zelmer 43Z010: EN
EN: Zelmer 43Z010
132
EN
●
Do not operate the appliance if it has a damaged cord or
Dear Customers
if the housing is visibly damaged.
Please read these instructions carefully. Pay special attention
If the non-detachable part of the cord is damaged,
to important safety instructions to avoid accidents and/or
it should be replaced by the producer or at a proper
damage to the appliance. Keep this User’s Guide for future
service point or by a qualied person in order to avoid
reference.
any hazards.
The appliance can only be repaired by qualied service
Important safety instructions
personnel. Improper servicing may cause a serious
hazard to the user. In case of defects please contact
●
Read the entire instruction manual before operating the
a qualied service center.
appliance.
●
Do not touch hot surfaces of the appliance. Use pot
●
The appliance is intended for household use only. The
holders. The appliance is very hot after the end of the
warranty conditions change if the appliance is used in
baking process.
gastronomic business.
●
Allow the appliance to cool before dismantling and
●
Plug the appliance only to a grounded electrical outlet
cleaning. The appliance has a heat-insulated cool touch
with the voltage corresponding to the voltage indicated
housing. The metal parts become hot during use.
on the rating plate.
●
Do not wash under running water. Do not immerse the
●
Always place the appliance on a at, even surface so it
appliance and the cord into water.
does not fall during the kneading process of thick dough.
●
Do not use abrasive detergents such as emulsions,
It is especially important while using the programmed
cream cleaners, polishes, etc. to clean the housing. They
functions and when the appliance is left unattended. In
may remove the graphic information symbols such as:
case of extremely smooth surfaces, place the appliance
scales, marks, warning signs etc.
on a thin rubber pad.
●
Do not wash metal parts in the dishwasher. Aggressive
●
The appliance must be placed at a distance of at least 10
detergents used in the dishwasher cause these parts
cm from other objects during operation.
to darken. Wash them manually using traditional
●
Never place the appliance near a gas or electric cooker
dishwashing liquids.
or hot oven.
●
The use of accessories not recommended by the
●
Pay special attention while handling the appliance,
manufacturer may cause damage to the appliance.
especially if it is full of hot substances.
●
This appliance is not intended for use by persons
●
Never remove the baking tin while the appliance is
(including children) with reduced physical, sensory or
working.
mental capabilities, or lack of experience and knowledge,
●
Do not ll the baking tin with an amount of ingredients
unless they have been given supervision or instruction
greater than the required by the recipe! Otherwise the
concerning use of the appliance by a person responsible
bread will not bake evenly or the dough will overow.
for their safety.
Follow the instructions carefully.
●
Children should be supervised to ensure that they do not
●
Metal foils or other materials must not be put inside the
play with the appliance.
appliance as these may cause a re or a short circuit!
●
Never cover the appliance with towels or other materials
Make sure that the above instructions have been
during use. The heat and steam must be free to escape.
understood.
Danger of re arises if the appliance is covered with
ammable materials or comes in contact with curtains,
Technical parameters
etc.
●
Before trying to bake a given type of bread overnight, rst
The technical parameters are indicated on the rating label.
try the recipe while keeping an eye on the appliance to
The bread baking machine is a I class appliance equipped
make sure that the doses of ingredients are correct, the
with a cord having a grounding wire with a grounding plug.
dough is not too thick or thin, its quantity is appropriate
The appliance meets the requirements of the applicable
and the dough does not overow.
norms.
●
The appliance is in conformity with the requirements of the
directives:
Low voltage appliance (LVD) – 2006/95/EC. –
●
Unplug the appliance when not in use and before
Electromagnetic compatibility (EMC) – 2004/108/EC. –
cleaning.
The appliance was marked by a CE sign on the rating label.
●
Switch off the appliance before handling movable parts.
●
Do not unplug by pulling on cord.
●
The cord cannot hang over the edge of the table or
counter and cannot touch hot surfaces.
133
Appliance features (Fig. A)
can continue from this position when power is restored.
This is possible only if the program was stopped before the
kneading phase was reached. Otherwise you will have to
start from the beginning.
1
2
3
If the temperature of the appliance is still too high to start
a new program after using the appliance previously, the
4
symbol E 01 will appear on the display after you press the
5
START button again, you will also hear a beep. In such
6
a case, press and hold the START/STOP button until the
E 01 symbol disappears from the display and the basic
7
setting appears on the display. Remove the baking tin and
8
wait for the appliance to cool. The BAKE program can be
9
started immediately even if the appliance is still hot.
Operating instructions (Fig. B)
10
1
11
The baking tin is covered with a non-stick layer. Place
the baking tin exactly in the middle of the base inside the
appliance. Lightly press the middle of the baking tin to x the
12
– displays information concerning the
device locks into place. To remove the baking tin pull with
selected program, the time left until the end of the program
medium force on its carrying handle.
and the bread browning level.
CAUTION The handle is hot after baking. Use pot
The symbol “1 3:25” will appear on the display. The number
holders.
“1” indicates the selected program, the symbol “3:25”
indicates the duration of the selected program. The position
2
of the two markings indicates the selected browning level and
Insert the kneading peg by placing the shank of the baking
the weight. The default setting after switching the appliance
tin in the opening of the kneading peg.
on is “superior weight” and “medium browning level”.
Information concerning the baking process will be shown on
3
the display while the appliance is operating. The time shown
The ingredients must be put into the baking tin the order
on the display will gradually decrease. Other information
specied in the relevant recipe. Examples of recipes can be
concerning the timer, preheating, kneading, pause, dough
found in this instruction manual.
rising, baking, the keep warm function and the end of the
4
program will also appear on the display.
5
13
– starts and stops the program.
The MENU button is used to select the programs described
14
– sets the clock.
below.
15
– is used to set the desired browning
●
level.
For white, wheat and rye bread. This is the most commonly
16
– is used to select the program.
used program.
17
– setting the weight according to the
●
description below.
For the preparation of a particularly light white bread.
●
Appliance functions
For whole meal bread.
●
The buzzer goes off:
For preparing e.g. sweet leavened dough.
●
When pressing the program buttons.
●
●
During the second kneading cycle of the BASIC,
For kneading and baking bread loafs up to 700 g.
WHOLEWHEAT and SWEET programs to signal that the
●
cereals, fruit, nuts or other ingredients can be added.
For kneading and baking bread loafs up to 900 g.
●
When the end of the program is reached.
●
For a fast preparation of white, wheat and rye bread.
If there is a brief power cut of up to approximately ve
●
minutes the program position is stored and the machine
For preparing brown bread etc.
134
●
11
For the preparation of dough.
After the last kneading cycle the bread baking machine is
●
heated to the optimal temperature for the rising of the dough.
For the preparation of bagel dough.
●
NOTE: During the dough growing phase close the lid
For the preparation of marmalades and jams.
and do not open it until the end of baking bread. The
photos are only intended to present the phases of the
●
dough growth.
To brown bread or cakes.
12
6
The bread baking machine automatically sets the baking
is used to set the weight of the bread (see
temperature and time. If the bread is too light at the end of
table):
program, use the BAKE program to brown the bread. In order
LEVEL I = for small bread up to 500 g
to do so, press and hold the START/STOP button for about
3 seconds (until you hear a beep). Then press the BAKE
LEVEL II = for medium bread up to 700 g
button. When the desired browning level is reached, stop the
LEVEL III = for large bread up to 900 g
process by pressing and holding the START/STOP button for
about 3 seconds (until you hear a beep).
7
The COLOR button is used to set the desired browning level.
NOTE: During dough baking phase lose the lid and do
LIGHT, MEDIUM, DARK.
not open it until the end of baking bread. The photos
are only intended to present the phase of baking.
8
13
Once the baking process is over, the buzzer goes off to
The following programs can be set with the timer function:
signal that the bread can be taken out from the appliance.
BASIC (1), FRENCH (2), WHOLEWHEAT (3), SWEET (4),
The 1 hour warming time starts immediately.
QUICK (7), BROWN BREAD (8), DOUGH (9) and BAGEL
14
DOUGH (10).
After the end of operation, unplug the appliance.
The programs SUPER RAPID 700 g (5), SUPER RAPID
15
900 g (6), JAM (11), and BAKE (12) cannot be set with the
timer function. Add the duration time of the given program to
the time after which the baking process is to start plus one
16
hour after the end of the baking process.
The maximum setting time is 13 hours.
NOTE: If the kneading peg remains inside the bread,
slightly cut the bread and remove the peg.
It is 8.30 p.m. and the bread must be ready for the next
morning by 7.00 a.m., i.e, in 10 hours and 30 minutes.
Press the TIME button until the symbol 10.30 appears on
The heating is switched only if the room temperature is
the display, that is the time between now (8.30 p.m.) and
lower than 25°C. If the room temperature is above 25°C, the
when the bread must be ready. When working with the timing
ingredients are already at the right temperature and there is
function never use perishable ingredients such as milk, eggs,
no need for pre-heating.
fruits, yogurt, onions, etc.
9
The START/STOP button is also used to stop the program at
any time. In order to do so, press and hold the START/STOP
button for about 3 seconds until you hear a beep. The initial
position of the selected program will show on the display.
If you want to use a different program, select the program
using the MENU button.
10
The bread baking machine mixes and kneads the dough
automatically until it reaches the right consistency.
NOTE: During the phase of stirring and kneading
of dough, the lid of the appliance should be closed.
During this phase it is possible to add small amounts
of water, liquid or other ingredients.
135
1
BAKING LIGHT MEDIUM DARK RAPID
LOAF 500 g 700 g 900 g 500 g 700 g 900 g 500 g 700 g 900 g 500 g 700 g 900 g
DELAY TIME
3:13-
3:18-
3:25-
3:13-
3:18-
3:25-
3:13-
3:18-
3:25-
2:12-
2:17-
2:24-
13:00
13:00
13:00
13:00
13:00
13:00
13:00
13:00
13:00
13:00
13:00
13:00
PREHEAT
KNEADING 1 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m
PAUSE 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m
KNEADING 2 20 m 20 m 20 m 20m 20 m 20 m 20 m 20 m 20 m 20 m 20 m 20 m
RISE 1 39 m 39 m 39 m 39 m 39 m 39 m 39 m 39 m 39 m 15 m 15 m 15 m
KNEADING 3 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s
RISE 2
25 m
25 m
25 m
25 m
25 m
25 m
25 m
25 m
25 m
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
8 m 50 s 8 m 50 s 8 m 50 s
KNEADING 4 15 s 15 s 15 s 15 s 15 s 15 s 15 s 15 s 15 s 10 s 10 s 10 s
RISE 3
49 m
49 m
49 m
49 m
49 m
49 m
49 m
49 m
49 m
29 m
29 m
29 m
45 s
45 s
45 s
45 s
45 s
45 s
45 s
45 s
45 s
50 s
50 s
50 s
BAKE 48 m 53 m 60m 48 m 53 m 60 m 48 m 53 m 60 m 48 m 53 m 60 m
WARM 1 h 1 h 1 h 1 h 1 h 1 h 1 h 1 h 1 h 1 h 1 h 1 h
TOTAL TIME 3:13 3:18 3:25 3:13 3:18 3:25 3:13 3:18 3:25 2:12 2:17 2:24
2
BAKING LIGHT MEDIUM DARK RAPID
LOAF 500 g 700 g 900 g 500 g 700 g 900 g 500 g 700 g 900 g 500 g 700 g 900 g
DELAY TIME
3:30-
3:32-
3:35-
3:30-
3:32-
3:35-
3:30-
3:32-
3:35-
2:30-
2:32-
2:35-
13:00
13:00
13:00
13:00
13:00
13:00
13:00
13:00
13:00
13:00
13:00
13:00
PREHEAT
KNEADING 1 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m
PAUSE 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m
KNEADING 2 20 m 20 m 20 m 20 m 20 m 20 m 20 m 20 m 20 m 20 m 20 m 20 m
RISE 1 39 m 39 m 39 m 39 m 39 m 39 m 39 m 39 m 39 m 15 m 15 m 15 m
KNEADING 3 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s
RISE 2
30 m
30 m
30 m
30 m
30 m
30 m
30 m
30 m 5
30 m
15 m
15 m
15 m
50 s
50 s
50 s
50 s
50 s
50 s
50 s
0 s
50 s
50 s
50 s
50 s
KNEADING 4 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s
136
2
BAKING LIGHT MEDIUM DARK RAPID
RISE 3
59 m
59 m
59 m
59 m
59 m
59 m
59 m
59 m
59 m
38 m
38 m
38 m
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
BAKE 50 m 52 m 55 m 50 m 52 m 55 m 50 m 52 m 55 m 50 m 52 m 55 m
WARM 1 h 1 h 1 h 1 h 1 h 1 h 1 h 1 h 1 h 1 h 1 h 1 h
TOTAL TIME 3:30 3:32 3:35 3:30 3:32 3:35 3:30 3:32 3:35 2:30 2:32 2:35
3
BAKING LIGHT MEDIUM DARK RAPID
LOAF 500 g 700 g 900 g 500 g 700 g 900 g 500 g 700 g 900 g 500 g 700 g 900 g
DELAY TIME
3:43-
3:45-
3:48-
3:43-
3:45-
3:48-
3:43-
3:45-
3:48-
2:28-
2:30-
2:33-
13:00
13:00
13:00
13:00
13:00
13:00
13:00
13:00
13:00
13:00
13:00
13:00
PREHEAT 30 m 30 m 30 m 30 m 30 m 30 m 30 m 30 m 30 m 5 m 5 m 5 m
KNEADING 1 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m
PAUSE 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m 5 m
KNEADING 2 15 m 15 m 15 m 15 m 15 m 15 m 15 m 15 m 15 m 15 m 15 m 15 m
RISE 1 49 m 49 m 49 m 49 m 49 m 49 m 49 m 49 m 49 m 24 m 24 m 24 m
KNEADING 3 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s
RISE 2
25 m
25 m
25 m
25 m
25 m
25 m
25 m
25 m
25 m
10 m
10 m
10 m
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
KNEADING 4 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s 10 s
RISE 3
44 m
44 m
44 m
44 m
44 m
44 m
44 m
44 m
44 m
34 m
34 m
34 m
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
50 s
BAKE 48 m 50 m 53 m 48 m 50 m 53 m 48 m 50 m 53 m 48 m 50 m 53 m
WARM 1 h 1 h 1 h 1 h 1 h 1 h 1 h 1 h 1 h 1 h 1 h 1 h
TOTAL TIME 3:43 3:45 3:48 3:43 3:45 3:48 3:43 3:45 3:48 2:28 2:30 2:33
137
4 5 6 8 11 12
LOAF 500 g 700 g 900 g 700 g 900 g 900 g 900 g - - - -
DELAY TIME
3:17-
3:22-
3:27-
13:00
13:00
13:00
- - -
3:55-
1:30-
2:00-
13:00
13:00
13:00
- -
PREHEAT 30 m
KNEADING 1 5 m 5 m 5 m 13 m 9 m 3 m 5 m 5 m 20 m 15 m
PAUSE 5 m 5 m 5 m 5 m 10 m 5 m
KNEADING 2 20 m 20 m 20 m 5 m 20 m 20 m 10 m
RISE 1 39 m 39 m 39 m 39 m 60 m
KNEADING 3 10 s 10 s 10 s 10 s
RISE 2
25 m
25 m
25 m
25 m
50 s
50 s
50 s
50 s
KNEADING 4 5 s 5 s 5 s 10 s
RISE 3
51 m
51 m
51 m
55 s
55 s
55 s
10 m 9 m
44 m
50 s
90 m
BAKE 50 m 55 m 60 m 35 m 40 m 90 m 60 m 50 m 60 m
WARM 1 h 1 h 1 h 1 h 1 h 1 h 1 h - - 60 m
TOTAL TIME 3:17 3:22 3:27 0:58 0:58 1:43 3:55 1:30 2:00 1:05 1:00
Cleaning and maintenance
Never immerse the appliance into water or ll the baking
compartment with water!
●
Before using the appliance for the rst time, clean the
●
For easy cleaning the lid can be removed by positioning
baking tin and the kneading peg thoroughly using a mild
it vertically and pulling it out.
detergent (do not immerse the baking tin into water).
●
Wipe the outside of the baking tin with a damp cloth. The
●
It is highly recommended to coat the new baking tin and
inside of the tin can be washed with dishwashing liquid.
the kneading peg with heat resistant fat before using
Do not immerse the tin into water.
them for the rst time and let them heat in the oven for
●
Clean the kneading pegs and the drive shaft immediately
about 10 minutes. After cooling down, remove the fat
after use. If the kneading pegs remain in the tin, it will
from the baking tin using a paper towel. Thanks to this
be difcult to remove them afterwards. In such a case ll
operation, the non-stick coating will be protected. Repeat
the container with warm water and leave for 30 minutes.
this operation from time to time.
Next remove the kneading pegs.
●
Wait until the appliance completely cools down before
●
The baking tin has a non-stick coating. Do not use
cleaning or storing. It takes about half an hour for the
metal objects that could scratch the coating. The color
appliance to cool and to be ready again for baking and
of the coating will change during the course of use. This
kneading.
is a normal situation. This change does not affect the
●
Unplug the appliance and wait until it cools down before
effectiveness of the coating in any way.
cleaning. Use a mild detergent. Never use chemical
●
Make sure the appliance has completely cooled down
cleaning agents, gasoline, oven cleaners or any
and is dry before storing. Store the appliance with the
detergent that can scratch or damage the coating.
lid closed.
●
Remove all the ingredients and crumbs from the lid,
casing and baking compartment with a moist towel.
138
Smoke comes out of the baking
The ingredients stuck to the
compartment or the vents.
baking compartment or to the
Unplug the appliance and clean the outside of the baking tin or the
outside of the baking tin.
baking compartment.
The bread goes down in the
The bread was left for too long
middle and is moist on the
in the baking tin after baking
Take the bread out off the baking tin before the end of the warming
bottom.
and warming.
function.
Clean the kneading peg and shaft before the next time you bake
It is difcult to take the bread
The bottom of the total is stuck
bread. If necessary, ll the container with warm water and leave for
out of the baking tin.
to the kneading peg.
30 minutes. This way the kneading pegs can be easily removed and
cleaned.
Incorrect program setting. Check the selected menu and other settings.
The START/STOP button was
pressed while the machine was
Do not use the ingredients and start the whole process again.
working.
The ingredients are not mixed
The lid opened several times
The lid can only be opened if the time left on the display is more than
or the bread is not baked
while the machine was working.
1:30 (this concerns only programs 1,2,3,4)
properly.
Make sure the lid was closed properly.
Long blackout while the
machine was working.
Do not use the ingredients and start the whole process again.
The rotation of the kneading
Check if the kneading pegs are not blocked by for example grains, etc.
pegs is blocked.
Pull out the baking tin and check if the drivers turn. If this is not the
case, return the appliance to a service point.
The appliance does not start.
Press and hold the START/STOP button until the normal program code
The audible signal goes off. The
The appliance is still hot after
appears on the display. Unplug the appliance. Take out the baking
display shows the symbol E 01.
the previous baking process.
tin and leave to cool at room temperature. Plug in and restart the
appliance.
Start the test run. Press and hold the menu button, unplug the
The display shows the symbol
appliance and then plug it in again. Release the button. The appliance
“EEE”.
Program or electronic error.
will perform a test run. Unplug the appliance again. The normal
program code should appear on the display. If this is not the case,
return the appliance to a service point.
139
(bread weight approx. 900 g)
(bread weight approx. 900 g)
Ingredients
Ingredients
Ready-made bread mixtures available
Water or milk
425 ml
Buttermilk
375 ml
in shops can be especially used in the
Salt
1½ teaspoon
Salt
1 teaspoon
appliance.
Sugar
1½ teaspoon
Sugar
1 teaspoon
Flour type 500
600 g
Flour type 500
500 g
Dry yeast
1 teaspoon
Dry yeast
1 teaspoon
Program: BASIC or FRENCH Program: BASIC or FRENCH
(bread weight approx. 900 g)
(bread weight approx. 900 g)
(bread weight approx. 700 g)
Ingredients
Ingredients
Ingredients
Water or milk
350 ml
Water
350 ml
Water or milk
300 ml
Margarine or butter
1 ½ tablespoon
Butter
1 tablespoon
Margarine or butter
1 ½ tablespoon
Salt
1 teaspoon
Flour type 550
540 g
Salt
1 teaspoon
Sugar
2 tablespoons
Sunower seeds
5 tablespoons
Sugar
2 ½ tablespoon
Flour type 500
540 g
Salt
1 teaspoon
Flour type 550
240 g
Dry yeast
1 teaspoon
Sugar
1 tablespoon
Whole wheat our
240 g
Raisins
100 g
Dry yeast
1 teaspoon
7-grain akes
60 g
Crushed nuts
3 tablespoons
Dry yeast
1 teaspoon
Program: BASIC
Program: BASIC
Add raisins and nuts after the rst acoustic
Tip: Sunower seeds can be replaced with
Program: WHOLEWHEAT
signal or after the rst kneading cycle.
pumpkin seeds. Toast the seeds in a frying
When using whole grains, soak them rst.
pan to give them a more intense avor.
(bread weight approx. 900 g)
(bread weight approx. 900 g)
(bread weight approx. 700 g)
Ingredients
Ingredients
Ingredients
Water or milk
250 ml
Water or milk
300 ml
Water
275 ml
Margarine or butter
1 tablespoon
Margarine or butter
1½ tablespoon
Chocolate-nut
Salt
1 teaspoon
Eggs
1
spread
90 ml
Sugar
2 tablespoons
Salt
1 teaspoon
Salt
1½ teaspoons
Large, chopped onion
1
Sugar
2 teaspoons
Caster sugar
1½ teaspoons
Flour type 550
540 g
Flour type 550
360 g
Flour type 500
300 g
Dry yeast
1 teaspoon
Whole wheat our
180 g
Plain our
150 g
Dry yeast
1 teaspoon
Dry yeast
1 teaspoon
Program: BASIC
Program: WHOLEWHEAT
Bake this bread immediately.
NOTE: While using the “DELAY TIMER”
Program: FRENCH
program, add more water instead of eggs.
(bread weight approx. 900 g)
(ingredients for 3 pizzas)
Ingredients
Ingredients
Ingredients
Water
200 ml
Water
300 ml
Water
300 ml
Olive oil
1 tablespoon
Honey
1 tablespoon
Salt
¾
teaspoon
Fresh, chopped
Salt
1 teaspoon
Olive oil
1 tablespoon
rosemary
2 tablespoons
Sugar
1 teaspoon
Flour type 500
450 g
Garlic, peeled and
Flour type 550
540 g
Sugar
2 teaspoons
crushed
3 cloves
Dry yeast
1 teaspoon
Dry yeast
1 teaspoon
Flour type 500
350 g
Salt
1 teaspoon
Dry yeast
½ teaspoon
Program: DOUGH
Program: DOUGH
Divide the dough when ready into 2-4 parts,
After the kneading process, spread the
Program: DOUGH
form long loaf shapes and leave them to rest
dough, form a round shape and leave to
for about 30-40 minutes. Make a series of
rest for 10 minutes. Spread the sauce and
diagonal cuts on the top surface and put the
add the desired lling. Bake in the oven for
bread to bake in the oven.
20 minutes.
140
Ingredients
Ingredients
Ingredients
Oranges
400 g
Strawberries, washed
Fresh raspberries,
Lemons
100 g
and stalks removed
450 g
washed
450g
2:1 jellifying sugar
250 g
Jellifying sugar
450 g
Jellifying sugar
450g
Program JAM Program JAM Program JAM
(bread weight ca. 700 g)
(bread weight approx. 900 g)
Ingredients
Ingredients:
Ingredients
Fresh apricots,
Cherry juice
75 ml
Water or milk
425 ml
washed
450 g
Milk
20 ml
Salt
1½ teaspoon
Cold water
2 tablespoons
Honey
15 g
Sugar
1½ teaspoon
Jellifying sugar
450 g
Butter
15 g
Flour type 500
Gluten-free our
Grated rind and juice
from ½ lemon
Cherry yoghurt
135 g
500 g
Cherries without
Dry yeast
1 teaspoon
stones
20 g
Flour of 550 type
410 g
Dried yeast
1 tsp
Baking powder
½ tbsp
Salt
½ tsp
Sugar
1 tsp
Program: BASIC or SWEET
Program JAM
After sound signal add 20 g of grounded
Program: BASIC or FRENCH
walnuts.
The tables include examples of recipes and approximate amounts of ingredients. These information should not be treated as a cookery book.
While baking we encourage everyone to use their own recipes or these found in specialist literature, and stick to one’s likings.
The bread rises too fast. - Too much yeast, too much our, not enough salt. a/b
- No or too little yeast. a/b
- Old or stale yeast. e
- Liquid too hot. c
The bread does not rise at all
or not enough.
- The yeast has come into contact with the liquid. d
- Wrong our type or stale our. e
- Too much or not enough liquid. a/b/g
- Not enough sugar. a/b
The dough rises too much
- If the water is too soft the yeast ferments more. f
and spills over the baking tin.
- Too much milk affects the fermentation of the yeast. c
- The dough volume is larger than the tin and the bread goes down. a/f
- The fermentation is too short or too fast due to the excessive temperature of the
The bread goes down in the
water or the baking chamber or due to the excessive moistness.
c/h/i
middle.
- No salt or not enough sugar. a/b
- Too much liquid. h
- Too much our or not enough liquid. a/b/g
Heavy, lumpy structure of
- Not enough yeast or sugar. a/b
bread.
- Too much fruit, whole meal our or another ingredient. b
- Old or stale our. e
141
- Too much or not enough liquid. a/b/g
The bread is not baked in
the center.
- Too much humidity. h
- Recipes with moist ingredients, e.g. yogurt. g
- Too much water. g
Coarse structure or too many
- No salt. b
holes in bread.
- Great humidity, too hot water. h/i
- Too much liquid. c
- Bread volume too big for the tin. a/f
- Too much our, especially for white bread. f
Mushroom-like, unbaked
surface.
- Too much yeast or not enough salt. a/b
- Too much sugar. a/b
- Other sweet ingredients apart from sugar. b
The slices are uneven or
there lumps in the middle.
- The bread did not cool enough (the vapor has not escaped). j
Flour deposits on the bread
crust.
- The our was not worked well on the sides during kneading. g/i
preparation of the dough and the bread. Always use the
a) Measure the ingredients correctly.
right quantities in the right proportions.
b) Adjust the ingredient doses and check that all the
●
Use lukewarm ingredients if the dough needs to be
ingredients have been added.
prepared immediately. If you wish to set the program
phase timing function, it is advisable to use cold
c) Use another liquid or leave it to cool at room temperature.
ingredients to avoid the yeast to start rising too soon.
The ingredients must added the order specied in the
relevant recipe. Make a small ditch in the middle of the
●
Margarine, butter and milk have an inuence on the
avor of the bread.
our and put crumbled or dry yeast inside. Do not allow
the yeast to come into direct contact with the liquid.
●
Sugar can be reduced by 20% to make the crust lighter
and thinner without affecting the successful outcome of
d) Use only fresh and properly stored ingredients.
the baking. You can replace sugar with honey if you want
e) Reduce the total amount of the ingredients, do not use
the crust to be softer and lighter.
more our than specied in the recipe. Reduce all the
●
Gluten which is produced in the our during the kneading
ingredients by ⅓.
provides the structure of the bread. The ideal our
f) Reduce the amount of liquid. Reduce the amount of
mixture is composed of 40% whole meal our and 60%of
liquid, if ingredients containing water are used.
white our.
g) In case of very humid weather add 1-2 tablespoons of
●
If you wish to add cereals grains, leave them to soak
water less.
overnight. Reduce the quantity of our and liquid (up to
h) In case of warm weather do not use the timing function.
1/5 less).
Use cool liquids.
●
It is necessary to use leaven with rye our. It contains
i) Take the bread out of the tin immediately after baking
milk and acetobacteria thanks to which the bread is
and leave to rest for at least 15 minutes before cutting.
lighter and it ferments thoroughly. You can make leaven
j) Reduce the amount of yeast or all ingredients by ¼.
by yourself, however it is time consuming. Therefore,
concentrated leaven powder is used in the recipes
Remarks on recipes
below. The powder is sold in 15g packets (for 1 kg of
our). We recommend to follow the recipes below (½,
¾ or 1 packet). The bread will crumble if you add less
leaven than indicated in the recipe.
●
Since each ingredient plays a specic role for the
●
If leaven powder with a different concentration is used
successful baking of the bread, the correct measuring is
(100g packet for 1 kg of our) the quantity of our must
just as important as the order in which the ingredients
be reduced by 80g for 1 kg of our.
are added.
●
You can also use liquid leaven. Follow the doses
●
The most important ingredients such as the liquid
indicated on the package. Fill the measuring beaker with
our, salt, sugar and yeast (either dry or fresh yeast
the liquid leaven and top it up with other liquid ingredients
can be used) inuence the successful outcome of the
in the right doses as specied in the recipe.
142
●
Wheat leaven is more often sold in the dry form.
, that is measure the ingredients with the
It improves the workability of the dough, its freshness
included measuring spoon or spoons used at home, if the
and taste. It is also milder than rye leaven.
recipe requires measuring the ingredients in tablespoons
●
Use the NORMAL or WHOLEWHEAT program when
and teaspoons.
baking leavened bread.
●
Measure the ingredients given in grams correctly.
●
You can replace leaven with baking ferment. The only
●
For the milliliter indications you can use the supplied
difference is in the taste. You can use the ferment in the
measuring beaker which has a graduated scale from 30
bread baking machine.
to 300 ml.
●
You can add wheat bran to the dough if you want the
●
Adding fruits, nuts or cereals. You can add these
bread to be lighter and richer in roughage. Add one
ingredients while using specied programs after you
tablespoon of bran for 500g of our and increase the
hear a beep. If you add these ingredients too early, they
amount of liquid by ½ tablespoon.
will be crushed during the kneading process.
●
Wheat gluten is a natural additive obtained from wheat
proteins. It makes the bread lighter, the bread also has
more volume. The bread falls more rarely and is easier to
The above-mentioned recipes are for various bread sizes.
digest. The effect can be easily appreciated when baking
The total weight should not exceed 1000 grams. If no specic
whole meal and other bakery products made of home-
instructions concerning the weight are given, it means that
milled our.
both a small and a large amount of the ingredients may
●
Black malt used is some recipes is dark-roasted barley
be used for the given program. In case of the super rapid
malt. It is used to obtain a darker bread crust and soft
program the recommended weight of the loaf is about 750
part (e.g. brown bread). You can also use rye malt, but it
grams.
is not as dark. Both products can be purchased in whole
food shops.
●
The weight of the bread is precisely indicated in the
●
Pure lecithin powder is a natural emulsier which
recipes. It is easy to see, that the weight of the pure
improves the bread volume, makes the soft part softer
weight bread is lower than the weight of whole meal
and lighter. The bread retains its freshness for longer.
bread. This is because white our rises more quickly,
therefore it is necessary to control the bread during the
baking process.
If the doses need to be increased or reduced, make sure
that the proportions of the original recipe are maintained.
●
Despite the precise weight indications there may be slight
To obtain a perfect result, follow the rules on adjusting the
differences. The actual weight of the bread depends
amount of the ingredients below:
to a large extent on the air humidity in the room at the
moment of preparation.
●
the dough should be soft (but not too
soft) and easy to knead. The dough should not be
●
Breads with a large wheat content always have a large
stringy. It should be possible to easily make a ball out
volume and they exceed the container edge after the
of the dough. This is not the case with heavy dough like
last rising phase even if the ingredients are precisely
rye whole meal or cereal bread. Check the dough ve
measured. The bread does not spill over. The part of the
minutes after the rst kneading phase. If it is too moist,
bread outside the tin is more easily browned than the
add some our until it reaches the right consistency. If
bread inside the tin.
the dough is too dry add a spoonful of water at a time
●
For the bread to be lighter, in the SUPER-RAPID
during the kneading process.
program recommended for baking sweet bread, you can
●
When using ingredients containing
use a smaller amount of ingredients than in the SWEET
liquid (e.g. crud cheese, yoghurt, etc.) the amount of
program.
liquid added should be reduced. When adding eggs, beat
them in the measuring beaker and ll the beaker with
the other required liquids to control the amount. Dough
●
The result of the baking depends on the conditions
prepared in a place located at a high altitude (above
(the hardness of the water, air humidity, altitude, the
750 meters) will rise faster. You can reduce the amount
consistency of the ingredients, etc.). Therefore, the
of yeast by ¼ to ½ teaspoon, to proportionally reduce
recipe indications should serve rather as a reference
the rising of the dough. The same concerns places with
point, which can be modied depending on the
particularly soft water.
given conditions. Do not get discouraged in case of
unsuccessful baking attempts. Try to nd the cause of
the failure and try once again with changed proportions.
●
If the bread is not brown enough after baking, you can
●
Do
leave it in the appliance and use the browning program.
not allow the yeast to come into contact with liquid to
●
It is recommended to bake a test bread before setting
avoid fast rising of the yeast (especially when using the
the timing function for baking overnight to make the
timing function).
necessary adjustments if needed.
●
143
Ecology – environment protection
Each user can protect the natural environment. It is neither
difcult nor expensive.
In order to do it: put the cardboard packing into
recycling paper container; put the polyethylene
(PE) bags into container for plastic.
When worn out, dispose the appliance to
particular disposal centre, because of the
dangerous elements of this appliance, which
can be hazardous for natural environment.
Do not dispose into the domestic waste disposal!!!
The manufacturer/importer does not accept any liability for any
damages resulting from unintended use or improper handling.
The manufacturer/importer reserves his rights to modify the product
any time in order to adjust it to law regulations, norms, directives,
or due to construction, trade, aesthetic or other reasons, without
notifying in advance.
Notes
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