ENG - 36
Display description
P15 Color of
P16 Bread size
P17 Number of program
P18 The operation time for
each program
AbOUT bREAD MAKERS
It is nice to know that technology is actually helping to preserve the art of home bread making
for generations to come. Like most kitchen appliances, your bread maker is a labour-saving
device. The principal benefit is that all the kneading, rising and baking is performed within a
space saving, self-contained unit. Your Home Bakery will easily produce superb loaves time and
again provided the user follows the instructions and understands a few basic principles.
AFTER POWER-UP
As soon as the bread maker is plugged into the power supply, a beep will be heard and “ 1 3:05”
appears in the display. But the two dots between the “3” and “05” will light. The “1” is the default
program. The arrows point to 1000 g and STŘEDNÍ (middle). They are default setting.
START / STOP
For starting and stopping the selected baking program.
To start a program, press the “START/STOP” button once. A short beep will be heard and the
two dots in the time display begin to flash and the program starts. Any other button is inactivated
except the “START/STOP” button after a program has begun.
To stop the program, press the “START/STOP” button for approx. 3 seconds, then a beep will
be heard, it means that the program has been switched off. This feature will help to prevent any
unintentional disruption to the operation of program.
MENU
It is used to set different programs. Each time it is pressed (accompanied by a short beep) the
program will vary. Press the button discontinuously, the 12 menus will be cycled to show on the
LCD display. Select your desired program. The functions of 12 menus will be explained below.
baking program 1: základní (basic)
For white and mixed breads, it mainly consist of wheat flour or rye flour. The bread has a com
-
pact consistency. You can adjust the bread brown by setting the COLOR button.
baking program 2: Francouzský (French)
For light breads made from fine flour. Normally the bread is fluffy and has a crispy crust. This is
not suitable for baking recipes requiring butter, margarine or milk.
baking program 3: Celozrnný (Whole Wheat)
For breads with heavy varieties of flour that require a longer phase of kneading and rising (for
example, whole wheat flour and rye flour). The bread will be more compact and heavy.
baking program 4: Sladký (Sweet)
For breads with additives such as fruit juices, grated coconut, raisins, dry fruits, chocolate or
added sugar. Due to a longer phase of rising the bread will be light and airy.
Summary of Contents for MAP 205 Baguette
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