16
EN
Program 2: QUICK (fast)
For quick preparation of white, wheat and rye bread. Mixing, fermenting and
baking are very fast. Baked bread is more wrinkled and thicker than with other
programs.
Program 3: SWEET (sweet pastries)
For the preparation of sweet yeast pastries with ingredients of fruit juices, coconut
flour, dried fruit, chocolate or sugar. Due to the longer fermentation, the pastry will
be light and airy.
Program 4: FRENCH
This program is slightly longer than the BASIC program due to the longer
kneading and fermentation that is necessary for the bread to be
as „airy“ as the French baguettes and had a crunchy crust. The program is not
suitable for baking pastries requiring butter, margarine or milk.
Program 5: WHOLE WHEAT
This program is suitable for baking whole meal bread with a low gluten content,
requiring long mixing and fermentation. Bread will be smaller and heavier.
Program 6: RICE BREAD
Mix, ferment and bake a loaf with a 1: 1 mixture of cooked rice and flour.
Program 7: GLUTEN FREE
Preparation of bread from gluten - free flour or mixture. Gluten-free flour requires
a longer absorption of liquids and the fermentation properties differ from other
flour mixtures.
Program 8: DESERT
Mixing and baking foods with a higher fat and protein content.
Program 9: MIX
For quality and thorough mixing of flour and water or some other ingredients.
Program 10: DOUGH
In this program, mixing and fermentation take place without the final baking
phase. Only the raw dough for pastries (for pizza, etc.) is prepared.
Program 11: KNEAD (mixing)
Set the mixing time for users with different amounts of dough.
Program 12: CAKE (desserts)
Mixing, fermentation and baking - preparation of pastries (e.g. cream puff).
Program 13: JAM
This program is suitable for cooking jams and marmalades.
Program 14: YOGHURT
Preparation of bread from dough containing sour milk or yogurt.
Program 15: BAKE (baking)
This program is suitable for baking hand-made dough or baking unfinished dough.
The program does not contain a mixing or fermentation phase.
Program 16: STICKY RICE
Mixing and baking a flour mixture of polished sticky rice and plain rice.
Program 17: RICE WINE
Mixing and baking bread from polished sticky rice flour.
Program 18: DEFROST
Thawing frozen food.
