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Programme selection (Menu)
Call-up of the desired baking programme (1-12).
In the display
appears the Programme number
and the corresponding baking time.
Memory Function
When being switched on again after a power failure
of up to approx. 10 minutes, the program will conti-
nue from the same point. This is however not valid
when erasing/terminating the baking process or
pressing the button Start/Stop
until an extended
signal tone sounds.
Viewing window
You can observe the baking process through the
window
.
Programme
Select the desired programme with the button Pro-
gramme selection
. The corresponding programme
number is shown in the display
. The baking times
are dependant on the selected Programme combi-
nations. See the chapter "Programme sequence“.
Programme 1: Regular
For white and mixed breads mainly consisting of
wheat flour or rye flour. The bread has a compact
consistency. Set the browning of the bread with the
button browning level
.
Programme 2: French
For light breads from well-milled flour. As a rule,
the bread is light and has a crispy crust.
Programme 3: Whole Wheat
For breads made from robust flours, e.g. whole
wheat flour and whole rye flour. The bread will
be more compact and heavy.
Programme 4: Sweet
For breads with ingredients like fruit juices, coconut
flakes, raisins, dried fruit, chocolate or additional
sugar. Due to an extended rising phase the bread
will be lighter and airier.
Programme 5: Super Rapid
Less time is required for kneading, rising and baking.
For this Programme, however, use only such recipes
that do not contain any heavy ingredients or heavy
varieties of flour. Note that in this programme the
bread is less aerated and may not be quite so
tasty.
Programme 6: Dough (kneading)
For the preparation of yeast dough for buns, pizza
or plaits. In this Programme no baking is done.
Programme 7: Pasta
For the preparation of pasta dough. In this
Programme no baking is done.
Programme 8: Buttermilk bread
For breads made with buttermilk or yoghurt.
Programme 9: Gluten Free
For breads made of gluten-free flours and baking
mixtures. Gluten-free flours require longer for the
absorption of liquids and have differing rising
properties.
Summary of Contents for SBB 850 A1
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