eta Crustum 31509 Electric Bread Maker User Manual

CRUSTUM
Electric bread maker
**USER MANUAL

**

USER MANUAL
Dear customer, thank you for purchasing our product. Please read the operating instructions carefully before putting the appliance into operation and keep these instructions including the warranty, the receipt, and, if possible, the box with the internal packing.

SAFETY PRECAUTIONS

– Before first use, please read this manual, look at the figures and keep it for further reference.
– Please check if product label data conforms to the voltage of your plug socket.
– Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the manufacturer or the nearest authorized service agent for examination, repair, or electrical or mechanical adjustment.
– Do not plug and unplug the electric socket plug with wet hands and do not pull the plug with the power cord!
– The appliance is intended for household and similar use only (production of food)! Not for commercial use!
– Do not use the bread maker outside!
– The appliance is not intended for individuals (including children) whose physical, sensory, or mental disability or lack of experience and knowledge disallows safe use of the appliance if not under the supervision or if not instructed on the use of the appliance by a person in charge of their safety. Children should be under supervision to avoid playing with the appliance.
– Do not use the appliance for heating rooms!
– Do not place any objects onto the bread maker.
– Do not use the appliance with a program, timer, or any other component which switches the appliance automatically as there is a risk of fire if the appliance is covered or incorrectly placed.
– We recommend checking the appliance when making a new recipe!
– Do not immerse the appliance fully or partially in the water! Do not wash under running water!
– Do not turn the appliance on without the pan inserted.
– Suitable baking ingredients must be inside the appliance before connecting it to an electric power socket. Heating of the appliance when dry may result in potential damage.
– Remove packaging from ingredients before use (e.g. paper, PE sack, etc.).
– Use the appliance in a manner preventing any injury (e.g. burning, scalding). During use, hot steam escapes the ventilation slots and the appliance surface is hot.
– During use, avoid splashing water or any other liquid on the hot glass lid.
– Do not move the appliance when hot; potential tipping over may result in burning injury.
– If smoke generated by the burning of ingredients escapes from the appliance, do not open the lid, turn the appliance off immediately and disconnect from the power source.
– Do not use the appliance for purposes other than indented (e.g. drying of animals, fabric products, shoes, etc.) by the manufacturer.
– Do not heat water in the appliance; calcic deposits and non-removable stains may occur on the pan. However, these stains are not dangerous and influence the normal function of the appliance.
– Do not place the appliance onto unstable, fragile, or flammable surfaces (e.g. glass, paper, plastic, wooden painted boards, and various fabrics/tablecloths).
– Use the bread maker only in places without the risk of tipping over and at a sufficient distance from flammable materials (e.g. curtains, drapes, wood, etc.) and hot sources (e.g. oven, electric, or gas stove) and moist surfaces (sinks, wash basins).
– It is not permissible to adjust the surface of the appliance in any way (e.g. by means of self-adhesive wallpaper, foil, etc.)!
– Use only original accessories made by the producer. The use of any other accessories may pose a danger to the operator.
– Never cover the space between the housing and the baking pan and do not insert any objects here (e.g. fingers, spoons, etc.). The space between the housing and the baking pan must be free.
– Never cover the appliance in order to prevent internal fire hazards.
– When in use, do not touch edges of the pan and places with escaping steam; the danger of burning and scalding.
– The bread maker conforms to fire safety requirements according to EN 60 335-2-6. Pursuant to this standard, this is an appliance that may be operated on a table or similar surface provided that the Safe distance from surfaces of flammable materials is at least 500 mm in the direction of main heat radiation and 100 mm for other directions.
– Disconnect the appliance from the electric socket after use.
– Do not reel the power cord around the appliance to increase product lifecycle.
– The power cord must not be damaged by sharp or hot objects, or open flame and must neither be submerged in water nor bent over sharp edges.
– Avoid free hanging off the power cord over the edge of a worktop so that the power cord is accessible to children.
– The appliance is portable and is fitted with a movable power cord with the plug providing bi-polar disconnection from the electric power grid.
– If the use of an extension cable is needed, please make sure the cable is in perfect condition and conforms to applicable standards.
– Disconnect the appliance from the power source immediately if the power cord is damaged. The power cord must be replaced by the manufacturer or by a service technician or a qualified electrician to avoid electric shock or fire hazards.
– Use the appliance only with genuine accessories from the manufacturer.
– Do not use the appliance for purposes other than those defined and described in this manual!
– The manufacturer will not be liable for defects caused by improper use of the appliance and accessories (e.g. degraded foods, injury, damage, fire, etc.) and the warranty provisions will void in case of non-adherence to safety measures.

DESCRIPTION OF THE APPLIANCE AND ACCESSORIES (Fig. 1)

A – bread maker

A1 – control panel
A2 – baking area
A3 – lid| A4 – view window
A5 – power cord
A6 – cover
A7 – pilot lamp
---|---

B – baking pan

B1 – holder
C – kneading blades
D – measuring spoon small/large (5/15 ml)
E – measuring cup (200 ml)
F – hook remover

CONTROL PANEL

1. DISPLAY – BASIC SETTINGS
   After turning the appliance on, the display will show basic settings (i.e. BASIC-KLASIK program) and a beep sound will be heard. The colon between the numbers does not flicker.
   – Number 1 shows what program was selected.
   – Numbers 3:00 show the completion time for the program selected.
   Note
   During use, the display can be used to monitor the progress of the program selected. As the program progresses, the number of times shown are decreasing. For one-hour heating, 0:00 is displayed on the display, and the colon between the number flickers. Following heating, the programmed time is displayed on the display. The pilot lamp A7 indicates the appliance.

2. START/STOP BUTTON
   The button is used for turning the program on and off.
   – A beep signal will be heard after pressing the START/STOP button (short beep) and mixing/kneading will activate within three seconds (does not apply to programs 9 and 12)
   – A beep signal for about 3 seconds (long beep) will be heard after pressing and holding the START/STOP button for 2 seconds and the program will end. The same procedure applies to the termination of 60 minutes of keeping warm off the bread maker.

3. BARVA (COLOR) BUTTON
   The button is used for to the setting requested browning color of your bread (LIGHT, -MEDIUM, DARK). The (▲) on the display shows the selected bread color.
   Does not apply to programs 8- (DOUGH), 9- (JAM),

4. VELIKOST (SIZE) BUTTON
   This button is used for setting the required bread weight for individual programs, i.e.
   0.9 kg, 1.13 kg (see the recipes table). The (▲) on the display shows the selected bread size.
   Does not apply to programs 4- (SUPER FAST), 8- (DOUGH), 9- (JAM), 10-DORT (CAKE), 12- (BAKING).
   – 0.9 kg size (2.0 LB) = for small bread,
   – 1.13 kg size (2.5 LB) = for large-sized bread.
   The content of the pan enables the preparation of food (bread, cake, dough, meat loaf) up to the maximum weight of 1.3 kg.

5. MENU BUTTON
   The button is used for the selection of the program required. The numbers on the display show the program selected and its pre-set baking time. You can also use the COLOR (BARVA) button to define crust color and the OBJEm (SIZE) button to set the bread weight. Modification of these parameters will automatically change baking times (more time or less time required).

6. – + (TImE) BUTTONS
   The buttons are used for setting the time required for bread baking and preparation time and other foods for program 4-(QUICK), 6- (SUPER FAST), 9- (JAM), 12-(BAKING) cannot be set for a delayed start. For remaining programs, it is used for the setting of delayed start. The delayed start can be set from 10 minutes up to 13 hours. The setup time will be added to the preparation time, i.e. the display will show the time required for the program to run.

Example:
It is 20:30 and the bread has to be finished at 7:00 in the morning, i.e. in 10 hours and 30 minutes. Press and hold the + (TIME) button until 10:30 is shown on the display (i.e. time between now (20:30) and the bread finish time). Confirm the setting with the START/STOP button. The time can be set in 10-minute increments.
Attention
– The timer function (i.e. the delayed start) should be used only for recipes already successfully tried; do not change the recipes for future bread.
– Excessive amounts of dough may overflow and bake on the heating elements.
– When adding the ingredients to the pan, first pour liquids, then add flour, and finally add dried yeast. Before turning the program on, the yeast may not contact the liquid,  otherwise rising would start prematurely and the dough or bread would collapse later during baking.
– When working with the time function, do not use perishable ingredients such as milk, eggs, fruits, yogurt, cheese, onion, etc. as they could be spoiled!
– Use the bread maker in rooms heated to more than 18 °C. Yeast is effective at about 17 °C and more only. If you place the appliance in a cooler room, good dough rising would not be guaranteed.
– The acoustic signal (beeping) signaling the completion of the program may not be turned off; it will sound at night as well.

LIST OF PROGRAMS

1. CLASSIC
   The program is intended for white wheat and brown rye bread; also for bread flavored with herbs and raisins. This is the most often used program.

2. TOAST
   The program is intended for light bread, French bread with a crispy crust, and light crumbs.
   This setup allows more time for kneading/mixing and rising required for the „fluffy“ structure of French bread. Note: A baguette is not the final form.

3. WHOLE-WHEAT
   The program indented for the baking whole wheat bread from flour with low gluten content.
   This setup allows longer time for kneading/mixing, rising (i.e. swelling up the grains), and pre-heating.

4. QUICK
   The program is intended for baking white, wheat, and rye bread. This bread is smaller with denser crumbs. Bread size may not be set in this program.

5. SWEET
   For baking of sweetbreads with crust crispier than with KLASIK (CLASSIC) program.

6. SUPER FAST
   The program is intended for the baking of white, wheat, and rye bread. This setup shortens the time required for kneading/mixing, rising, and subsequent baking to a minimum. This bread is smaller with denser crumbs. Water (or other liquid ingredients) of temperature 48 – 50 °C must be used for this program.

7. GLUTEN-FREE
   The program is intended for the baking gluten-free bread.

8. DOUGH
   The program is intended for kneading/mixing and rising dough without baking. Various ingredients for various types of bakery products may be used (e.g. bread croissants, pizza, etc.). If subsequent baking is required, set crust color and program type. Cake Size and color may not be set in this program.

9. (JAm)
   The program is intended for jam or marmalade production from fresh fruits. Cake Size and color may not be set in this program. For frequent preparation of jam, we recommend obtaining another pan used exclusively for this purpose. Acids released during the cooking of fruits may cause that bread prepared in the same pan will not release easily.

10. CAKE
    The program is intended for kneading/mixing ingredients (e.g. for cake) and then baking for a set time. We recommend first mixing the ingredients into two portions and pouring them into the baking pan. Cake size may not be set in this program.

11. SANDWICH
    This program is intended for baking light bread with soft and rough crust.

12. BAKING
    The program is intended for the baking of brown bread, cakes, or mincemeat. The program is preset to 10 minutes. However, baking time may be adjusted by the – + (TIME) button if needed. Max baking time is one hour. Cake size may not be set in this program.

BREAD MAKER FUNCTIONS

THE BEEP SOUND WILL ACTIVATE:
– if you press any of the program buttons (one short or long beep).
– during the second kneading cycle of programs 1-(CLASSIC), 2- (TOAST), 3-(WHOLE WHEAT), 4-(QUICK), 5- (SWEET), 6- (SUPER FAST) 7- (GLUTEN-FREE), 10-DORT (CAKE), 11- (SANDWICH) signaling that cereals, fruits, nuts or other ingredients may be added (10 beeps):
– when the program set is completed (10 beeps),
– when the one-hour keeping warm set is completed (1 beep),
– when the safety function activates (5 beeps).

SAFETY FUNCTION
– If you want to use the bread baker immediately after previous baking and if the appliance baking space temperature is too high (over 45 °C), pressing the START/STOP button will show HHH on the display and 5 beeps will be heard. The appliance may not be operated. Therefore, open the lid or remove the baking pan and wait for cooling the appliance down (this does not apply to programs 9, 12).
– If EEO appears on the display following the START/STOP button is pressed, bring the appliance to a service center. – If LLL appears on the display and a beep signal (5 beeps) is heard following the START/STOP button is pressed, the temperature of the baking pan is too low. The bread maker must be put into a warmer place and must be left there to acclimatize (this does not apply to programs 9, 12).
– If E EO or E E1 appears on the display following the START/STOP button is pressed, bring the appliance to a service center.
– In case of power failure during operation, the appliance remembers the program set up for about ten minutes. In case of power failure for more than 10 minutes (the display shows basic settings), the process will not recover and the bread baker must be turned on again. This is possible only when the program was not interrupted later than during the kneading phase. Then, you can continue by setting your own program (delete already finished working cycles). However, if the dough was in the last rising phase and the power failure lasts for a longer time, the dough may not be used again, and a restart with new ingredients is required.
– Please note that for safety reasons the bread maker does not have upper heating and therefore, the upper bread crust is not as dark as from the bottom and all sides.

PREPARATION FOR USE AND PROGRESS OF BAKING

Unpack the bread baker and accessories. Remove all adhesive foils, stickers, or paper from the appliance. Before first use, wash the parts in contact with foods in hot water with
a detergent, rinse properly with fresh water and wipe or let it dry. Put all dried parts back into the bread baker and let the lid open. Then, set the program 12- (BAKING) and turn it on for 10 minutes without ingredients inserted and then let the appliance cold.
Potential short and mild smoking is not a defect and a reason for complaint.
Place the bread baker on a flat and dry surface (e.g. a table) at a height min 85 cm, out of reach of children. Plug the power cord into an electric socket. Hold pan B with both
hands, slide it to the appliance and push to lock it in the center of the baking space A2.
Tilt the handle. We recommend greasing the shafts and blades with suitable heat-resistant fat/margarine for easier removal of the blade from the bread. Then, insert the kneading blade C on the shaft in the baking pan. Slide the blade on the shaft with the flat area down. Use the spoon and cups D, and E to insert ingredients in the order specified in your recipe.
Please always adhere to the basic rule – first, all liquid ingredients are followed by loose ingredients. Close the lid A3. Using suitable buttons MENU, BARVA (COLOUR),  VELIKOST (SIZE), – + (TImE), set the required program on the control panel A1. Then, press the START/STOP button. The appliance automatically mixes and kneads the
dough until proper consistency is reached. When the last kneading cycle is completed, the bread maker heats to an optimum temperature to rise the dough. Then, the appliance
automatically sets the temperature and time for bread baking. After baking, the sound signal (ten beeps) will be heard and the bread or specialty may be removed from the appliance.
Then the appliance turns one hour keeping warm program; if you require no keeping warm program, press the START/STOP button for about 2 seconds to finish the program.

Note
– For heavy type dough, e.g. those with high content of rye flour, we recommend changing of addition of the ingredients
– first dry yeast, then flour, and add water as the last ingredient to ensure proper kneading. If you use delayed start function, the yeast must not come in premature contact with
water.
– If you are adding ingredients after the beep signal is heard, we recommend:

1. dried fruit, cheese, chocolate = cut into ca. 5 mm cubes,
2. nuts = chop finely (do not use too many of them, they degrade the performance of gluten),
3. herbs = follow the recipe, max. 1 – 2 teaspoons,
4. oily ingredients, smoked meat, and bacon = cut into ca. 5 mm cubes and sprinkle them lightly with flour, it will work better,
5. olives, fresh fruit, and fruit preserved in alcohol = follow the recipe, the water contents in these ingredients could influence the final quality of bread.
6. seeds = the use of big and hard seeds may damage (scratch) the surface finish of the baking pan and kneading blade. This change however does in no way impact the quality of the surface and is not a reason for the appliance to be replaced for this purpose under warranty.

– If the bread is too light at the end of the baking program, use the (BAKING) program for further browning. To do this, press the START/STOP button, then select 12-(BAKING) and press the START/STOP button again.
– When using the appliance, you will hear an inherent clicking sound (while kneading = clicking, while baking or heating up = cracking). This is normal and the appliance will not be replaced for this purpose under warranty.
– Pets (e.g. exotic birds) may be responsive to the smell/odor, vapors, and smoke arising during the preparation of food.
Therefore it is recommended that the food should be prepared in another room.
– If unusual signs appear on the display, disconnect the appliance from the electric socket and connect it again.

END OF PROGRAMMED PHASES
Open the lid after the program end. Using oven gloves, hold the baking pan firmly and remove baking pan B from the bread maker. Put it upside down on a heat-resistant solid surface (e.g. cutting board). If the bread will not go out to the board, move the kneading blade backward and forward until the bread is released. If the kneading blades are stuck in the bread, use F to remove them easily. Then, let the bread cold down. Use an electric slicer or a special toothed blade knife for slicing the bread. Store the remaining bread in a plastic bag or a utensil. You can store the bread for up to three days at room temperature. If longer storage of the bread is needed, wrap it in a plastic bag or utensil and store it in a  freezer. Store for max 10 days. Whereas homemade bread does not contain any preservatives, its shelf life is not generally longer than the same as shop-purchased bread.

Note
Use suitable personal protective equipment (e.g. kitchen gloves) for handling the hot baking pan, holder, blades, etc. Do not use gross force on the walls of the baking pan to
release finished bread!

FREQUENTLY ASKED QUESTIONS RELATED TO BAKING

BREAD STUCK ON THE PAN AFTER BAKING
Let the bread cool down for about 10 minutes after baking and then turn the pan upside down. If needed, move the shaft of the kneading blade forward and backward. Grease the pan including the kneading blade for the next baking.
HOW TO AVOID HOLES IN THE BREAD DUE TO THE KNEADING BLADES?
You can remove the kneading blade with flour-coated fingers before the last dough rising phase. (See timing of the program phases).
DOUGH RISES OVER THE PAN EDGE
It happens especially when wheat flour with higher gluten content is used.
– Reduce the amount of flour and adapt other ingredients. The finished bread will be of sufficient volume.
– Spread a tablespoon of dissolved margarine on the dough.
BREAD DOES NOT RISE SUFFICIENTLY
a) If a V-shaped groove appears in the center of the bread, the flour does not contain a sufficient amount of gluten. It means the flour contains a few proteins (it happens during
rainy summer) or because of moist flour. Measures: add a tablespoon of wheat gluten to each 500 g of flour.
b) If the bread is constricted in the center, the reasons may be:
– too high temperature of water;
– too much water used;
– gluten-low flour was used.

WHEN IT IS POSSIBLE TO OPEN THE LID DURING OPERATION?
Generally, the lid can be opened at any time during the kneading phase. Small amounts of flour or liquids can be added during this phase. Proceed as follows if you require the bread has to have some aspects: Open the lid before the last kneading phase and make a cut on the newly forming crust using a pre- heated knife, distribute cereals or a mixture of potato flour and water in order to achieve shiny crust. However, this is the last chance for opening the lid, otherwise, the crumb will collapse.
FLOUR
The most important flour element in the baking bread is gluten. This is a natural agent thanks to which dough has its shape and allows keeping carbon dioxide produced by
yeast. „Strong/solid“ flour is flour with high gluten content.
WHAT IS WHEAT WHOLE GRAIN FLOUR?
The whole grain flour is produced from all types of cereals, including wheat. The term „whole grain“ means the flour was ground from whole grains and therefore, it has a higher proportion of non-digestible particles and darker color. However, the darker color of the bread is not caused by the use of whole grain flour.
WHAT NEEDS TO BE DONE WHEN USING RYE FLOUR?
The rye flour contains a certain gluten level; this level is, however, lower than for other flour.
To produce easily digestible bread, whole grain rye bread has to be produced with higher yeast content.
HOW mANY DIFFERENT FLOURS ExIST AND HOW ARE THEY USED?
a) Corn, rice and potato flour are suitable for people allergic to gluten or for those suffering from low-absorption syndrome or stomach diseases.
b) Flour from spelled is expensive but without any chemical substances because this wheat grows on poor soil and requires no fertilizers. The spelled flour is especially suitable for allergic people. It can be used for all recipes described in the recipe book and replaces flour 405, 550, and 1050.
c) Millet flour is particularly suitable for persons suffering from many allergies. It can be used for all recipes described in the recipe book and replaces flour 405, 550, and 1050.
Durum flour is suitable for baguettes thanks to its consistency and it may be replaced by durum semolina.

NUMBER CODES OF FLOUR TYPES
00 Wheat fine-ground flour, light
T 400 Wheat semi-coarsely ground flour, selection
T 405 Wheat is semi-coarsely ground flour made from grains with sprouts and bran removed; it is the „lightest“ and „the least“whole-grained.
T 450 Coarse ground flour
T 512 Bakery special wheat flour
T 530 Light fine-ground wheat flour – bakery special
T 550 Semi-coarsely ground light wheat flour
T 650 Semi-light fine-ground wheat flour
T 700 Consumer ground light wheat flour
T 1000 Fine-ground dark wheat flour (bread)
T 1050 Bread wheat flour
T 1150 Bread flour
T 1800 Coarsely-ground whole grained wheat flour; fine-ground whole grained

RYE FLOURS
T 500 Rye light
T 930 Rye dark (bread)
T 960 Rye bread
T 1150 Rye fine-ground bread flour
T 1700 Rye whole grained

YEAST
Yeast is a live organism. It reproduces in dough and produces carbon dioxide bubbles causing the rising of the dough. Dried yeast is the most suitable for baking homemade bread.
They are available in a sack and the fermentation of yeast is not linked to sugar. They have lower sugar content and they are healthier. Store unused dried yeast at low temperature in a dry place in air-proof packaging. Of course, you can also use fresh yeast; however, it is necessary to accept potentially different rising intensities depending on the freshness of the yeast. In principle, fresh yeast must be first let to rise in a liquid specified in the recipe.
Roughly 10 – 13 g of fresh yeast is required per 500 g of flour if you bake your bread in the bread maker because due to moisture and the hot environment created by the bread maker the yeast rises more intensively than in a classic oven. If you prepare dough only in the bread maker and bake the bread in an oven, 20 g of yeast is recommended.
SALT
Of course, salt gives the right taste to the bread. It may, however, decelerate the fermentation process. Thanks to salt dough are solid, compact, and does not rise so quickly. Salt also improves the structure of the dough. Use standard table salt. Do not use large-grained salt or alternatives.
BUTTER/FATS
Improves taste and softens; you can also use margarine or olive oil. If you use butter, cut it into small pieces to disperse butter evenly in the dough or let it soften. You can replace 15 g of butter with one tablespoon of oil. Do not add hot butter. Fat must not contact yeast because it may prevent rehydration. Too much fat decelerates rising. Do not use low-fat creams or butter alternatives.
SUGAR
Sugar improves the taste of bread and it is partially the reason for the browning crust. To have the crust lighter and thinner, you can reduce sugar content by up to 20 % without changing the taste of the bread. If you prefer a softer and lighter crust, use honey instead of sugar. Sugar may not be replaced by artificial sweeteners because yeast does not react with them.
Note: some types of dried yeast may not ferment if you add sugar. Do not use sugar cubes or coarse sugar.
WATER
Always use water at room temperature, best at 22 °C. Water can be fully or partially replaced by milk or other liquids.
OTHER INGREDIENTS
They may include everything from dried fruits, cheeses, eggs, nuts, brown flour, condiments, herbs, etc. It’s on you. Don‘t forget that ingredients such as cheese, milk, and
fresh fruit have a higher water content which influences the final loaf appearance. You should rather use dried alternatives such as dried cheese, milk, etc. After gaining some experience in using the bread baker, you will recognize where it is necessary to add water or flour.
Do not forget the amount of salt because it decelerates fermentation. Some ingredients may be mixed at the beginning, e.g. dried milk and yogurt; some add after the sound signal, e.g. nuts, and dried fruit. If you monitor the baking process, you will know where the signal will sound.

CONDITIONS
Work conditions are very important; the difference in the bread size is 15 % if prepared in a warm or cold environment.
STORING OF BREAD
Home-made bread contains no preservatives. However, if you put bread in a clean and airtight utensil and then in your fridge, you can keep it for 5 -7 days.
Moreover, you can freeze the bread.
HOW TO BAKE FRESH BREAD FOR GOOD DIGESTION?
The addition of mashed cooked potato to flour followed by dough kneading will make the fresh bread more digestible.
WHAT TO DO IF YEAST IS FELT IN THE BREAD?
a) This taste is usually removed by the addition of sugar.
b) Add one tablespoon of vinegar to water for small loaves and 2 tablespoons for big loaves.
c) Use buttermilk or kefir instead of water. It applies to all recipes and it is recommended for bread freshness improvement.

WHY THE BREAD BAKED IN A CLASSIC OVEN TASTES DIFFERENTLY FROM THE BREAD BAKER’S?
It depends on different moisture content: Bread baked in the classic oven is drier because of the larger baking space whereas the bread made in the bread baker has higher moisture content. WHY IS mARmALADE TOO LIQUID? Homemade marmalade is usually more liquid than a purchased one. Keep the marmalade in your fridge for 24 hours to stiffen. If it remains slightly liquid it will be better to spread it. Home-made marmalades are great as topcoats for ice- creams. Do not re-boil already made marmalade. For the next baking try the following:

1. check whether the fruit is not overripe
2. dry fruits after washing
3. use pectin for better results.

HOW TO AVOID SPLASHING THE MARMALADE OUT OF THE PAN DURING AGITATING?
Cut fruits into small pieces and do not use more fruits than specified in the recipe. Use aluminum foil to create a protective strip around the upper edge of the baking pan (about 5 cm). Do not cover the whole form, otherwise, no steam can escape.

CLEANING AND MAINTENANCE

Turn off and disconnect the appliance from the power supply by unplugging the plug from the electric socket before maintenance! The clean cooled-down appliance only and after every use! Before the first use, we recommend coating the baking pan and the kneading blades with heat-resistant fat and warming them in the baker for about 10 minutes. Clean (polish) the baking pan from the fat using a paper napkin after cooling down. This is to protect the nonadhesive surface. Repeat the procedure after some time, if required. Use a mild detergent for cleaning. Do not use chemicals, gasoline, oven cleaners, or abrasive or otherwise damaging detergents. Use a dampened rag to remove all the ingredients and crumbs from the lid, housing, and baking spice. Never soak the bread baker in water or fill the baking space with water! Wipe the outer areas of the baking pan with a dampened rag. Use a detergent to clean the inner areas of the pan. Clean the blades and shafts immediately after use. If the blades are retained in the pan, it will be harder to remove them. In this case, fill the pan with hot water and let it stand for about 30 minutes. Then, remove the kneading blades. Do not soak the baking pan in water for too long; rotation of shafts would be impaired. The baking pan is coated with a non- adhesive coating. Do not use metal tools with the potential to scratch the surface. It is normal when the surface color changes over time. However, this change has no effect on the surface properties.

Storage
Ensure the bread maker is cold before storage. Store the bread maker in a safe and dry place, out of the reach of children and incapacitated people.

FREQUENTLY ASKED QUESTIONS RELATED TO THE BREAD BAKER

clean the baking pan or the baking space.
Crumb collapses and the bottom of the loaf is moist.| The bread was left too long in the pan after baking and keeping warm.| Remove the bread from the pan before the end of the keeping warm phase.
The bread is hard to remove from the baking pan.| The bottom side of the loaf is stuck on the kneading blade.| Move with the shaft backward and forwards until
the bread comes out. Clean the kneading blades and shaft after baking.
If necessary, fill the baking pan with warm water for 30 minutes. Then, the kneading blades can be easily removed and cleaned.
The ingredients are not mixed correctly and the bread is not baked correctly.| Improper program setting.
During the operation of the baker, the lid was opened several times.
Long-term power failure during bread baker operation.
Rotating of the kneading blade is blocked.| Check the program selected and other settings.
Do not open the lid after the last rising.
See Chapter IV. Functions of the bread baker.
Check whether the kneading blade is blocked by grains
etc. Remove the baking pan and check whether the shaft rotates freely. If not, please contact customer service.
The baking pan lifts up during kneading.| Too thick dough.
The kneading blade is blocked and the baking pan is
lifted up.| Open the lid and add some liquids. Then, close the lid
again.
The bread baker can not be turned on. Display shows
HHH.| The bread baker is still hot from the previous baking cycle.| Press the START/STOP  button to cancel the audio signal.
Remove the baking pan and let the baker cool down. Then, return the baking pan back to its place, set the program again, and turn the baker on.

ENVIRONMENT

If the size of the appliance allows, all the parts contain marking of the materials used for product packaging, components, and accessories as well as for recycling. The symbols on the product or in the accompanying documentation mean that the electrical or electronic product used must not be liquidated together with communal waste. To ensure the appropriate liquidation take the used appliance to a collection point where it will be accepted free of charge. Correct liquidation of the product helps to protect valuable natural resources and helps to prevent a potential negative impact on the environment and human health which can be the outcome of inappropriate liquidation of waste. More details can be obtained from your local authorities or the closest collection point. Inappropriate manipulation of such waste can result in a fine according to the national legislation.

maintenance of a serious nature or maintenance which requires interference with the internal parts of the appliance must be carried out by a professional service center! By failing to follow the instructions issued by the manufacturer, the right to the warranty service will be invalidated!

TECHNICAL DATA

The product has received ES declaration of conformity according to Act as amended. The product matches the requirements of the below statutory order as amended.
– Committee Regulation No. 2006/95/ES as amended, setting the technical requirements of the electrical appliance as low.
– Committee Regulation No. 2004/108/ES as amended, setting the technical requirements of products in terms of their electromagnetic compatibility

The product is in conformity with the European Parliament and European Committee Regulation No. 1935/2004/ES re. Materials and objects designed for contact with food.
The manufacturer reserves the right for any insignificant deviations from the standard finished product that do not have any effect on the functioning of the product.
MANUFACTURER: ETA a.s., Zelený pruh 95/97, 147 00 Praha 4-Bráník, Czech Republic.

FREQUENTLY ASKED QUESTIONS RELATED TO RECIPES

a/b
The bread did not rise at all or partially only| – No or a few of yeast only
– Old or expired yeast
– Too hot liquid
– Yeast in contact with liquid
– Improper floor type or expired floor
– Too much or no liquid
– Low sugar| a/b
e
c
d
e
a/b/g
a/b
Bread rises extremely and spills over the
baking pan| – If water is soft, yeast ferments more intensively
– Too much milk will influence the fermentation of yeast| f/k
c
Crumb collapses, there is a hollow in the bread after baking.| – Dough volume exceeds the pan and the bread lowers.
– Too much liquid.
– Too short or long fermentation due to increased water temperature or baking space or excessive moisture level
– Too much yeast| a/f
a/b/h
c/h/i
k
Heavy and clumpy bread structure| – Too much or no flour
– Low yeast or sugar
– Too much of fruits, coarsely-ground floor, or one of the other ingredients
– Old or expired flour| a/b/g
a/b
b
e
Bread crumbs not baked| – Too much or no liquid
– High air humidity
– Recipe contains wet ingredients| a/b/g
h
g
Open or coarse bread structure or too many hollows| – Too much water
– No salt
– High moisture, too hot water| g
b
h/i
Bread is not baked properly inside and
outside| –Too much volume for the baking pan
– Excessive amount of flour, particularly for white bread
– Too much yeast and low salt
– Too much sugar
– Sweet ingredients in addition to sugar| a/f
f
a/b
a/b
b
Uneven or clumpy slices| – Bread not cooled down sufficiently (steam did not escape)| j
Flour deposits on the crust| – Flour not processed well during kneading on sides| g

TROUBLESHOOTING:
a) Measure the ingredients properly.
b) Modify the dosing of ingredients and check if you added all ingredients to the dough.
c) Use other liquid or let it cool to room temperature.
d) Add the ingredients required by a recipe in the correct order. Create a shallow hole in the center of the flour and put yeast or dried yeast into it. Avoid direct contact of yeast with liquid.
e) Use fresh and properly stored ingredients.
f) Reduce the total quantity of ingredients; in no case use more flour than specified.
Alternatively, reduce the quantity of all ingredients by 1/3.
g) Modify the amount of liquid. If ingredients used contain water, the water added must be decreased appropriately.
h) In case of humid weather, reduce water content by 1 – 2 tablespoons.
i) When hot, do not use the delayed start function. Use cold liquids. To shorten the rising time, select the 4-RYCHLÝ (QUICK) or program 6-SUPER RYCHLÝ (SUPER FAST).Remove bread from the pan immediately after baking and let it cool down before slicing for at least 15 minutes on a suitable pad (e.g. cutting board).
j) Use less yeast or reduce the quantity of all ingredients by 1/4 of the amount specified.

NOTICES TO RECIPES

1. INGREDIENTS
   Measuring as well as the order in which the ingredients are added are similarly important because each ingredient plays a specific role in the successful baking of bread.
   – The most important ingredients such as liquids, flour, salt, sugar, and yeast (either standard or dried) influence the successful result of dough and bread result. Always use the right quantity at the proper ratio.
   – Use warm ingredients if the dough has to be prepared immediately. If you wish to use the delayed start function, we recommend using cold ingredients to prevent the premature rising of yeast.
   – Margarine, butter, and milk influence the taste and smell of the bread.
   – To have crust lighter and thinner, you can reduce sugar content by 20 % without the effect of successful baking results. Replace sugar with honey if you prefer a softer and lighter crust.
   – If you want to add cereals, let them soak overnight. Reduce flour and liquid content (up to 1/5). Yeast is absolutely necessary for rye flour.
   – If you want to have especially light bread, rich in ingredients supporting bowel activity, add wheat bran to the dough. Dosing is one tablespoon per 500 g of flour and increases the liquid amount by one tablespoon.
   – Fermentation is necessary for rye flour. It contains bacteria of lactic acid and acetic acid and they cause the bread to be light and finely acid. You can produce the ferment, however, you must take into account the time required for its production. Therefore, our recipes use powdered ferment, a concentrate that can be purchased in a 15 g sack (per one kg of flour). Keep proportions in the recipe to avoid splitting the bread. If you use powdered ferment in a different concentration (a 100 g sack per 1 kg of flour), you must reduce the amount of flour: to 1 kg by about 80 g or adjust the recipe accordingly.

2. ADJUSTmENT OF DOSES
   If you want to increase or decrease the doses, please ensure proportional adjustment of original recipes. To achieve the perfect results, follow the following basic rules for adjustments of the ingredient doses:
   • Liquids/flour Dough should be soft (not too much) and easy to knead without being fibrous. Knead lightly to create a sphere. However, this is not the case with heavy dough such as whole grain rye or cereal bread. Check the dough after five minutes after the first kneading. If too moist, add flour in small doses to reach proper dough consistency. If too dry, add water by tablespoons during kneading. These adjustments should be carried out successively (not more than 1 tablespoon at once) and wait for whether the adjustment is effected in any way. You can assess dough right before baking by touching my fingertips. The dough should slightly resist and fingerprints should disappear in a while.
   •  Replacement of liquids When using ingredients with liquid content as prescribed in the recipe (e.g. cottage cheese, yogurt, etc.), reduce liquid content to the forecasted total quantity. When using eggs, whip them in the measuring cup and top up the cup with liquid to the required liquid level.
   •  If you live at a higher altitude (over 750 meters above sea level), the dough will rise quicker. In this case, you can reduce the yeast amount by 1/4 to 1/2 of a teaspoon for proportional reduction of rising. The same applies to soft water.
   •  Bread baking supporting products For baking, you can add supporting products to the mixture (e.g. celebs star, celebs vit, topics, estriol, vital, Falco, merger, etc.).

3. ADDING AND MEASURING OF INGREDIENTS AND QUANTITIES
   • Admeasure the liquids by the measuring cup provided. To admeasure teaspoons or tablespoons, use the double-sided measuring spoon. Quantity admeasured by the cup must be leveled not heaped. Incorrect quantities result in poor outcomes.
   • Pour liquid first but the yeast as the last ingredient. To avoid premature activation of yeast (particularly when using delayed start function), yeast must not contact the liquid.
   • Use identical measurement units for measurement. Weights in grams must be measured precisely.
   • For specifications in milliliters, you can use the measurement cup with the scale steps from 50 to 200 ml.
   • Fruit, nut, or cereal ingredients: If you want to add some other ingredients, you can do it using special programs after the beep sound. If you add the ingredients too early, they will be crushed during kneading.

4. WEIGHTS AND VOLUMES OF BREAD
   • The recipes below include approximate data related to the weights of bread. You will see that weight of pure white bread is lower than that of whole grain bread. This is due to the fact that white flour rises more intensively.
   • Despite approximate weight data there may be minor differences. The real bread weight depends much on the moisture level of the room during preparation.
   • All bread of the highest weight level with a substantial portion of wheat are larger and they exceed the baking pan after the last rising. However, the bread will not spill. That part exceeding the pan will brown easily when compared to the bread inside the pan.
   • Where the 5-(SWEET) program is proposed for sweet bread, you can use ingredients of lower volume also for the 10- (CAKE) program to bake lighter bread.

5. BAKING RESULTS
   • The baking result depends on local conditions (soft water, high air relative humidity, high altitude, consistency of ingredients, etc.). Therefore, data in the recipes consist of reference points that may be suitably modified. If one or other recipe fails, don’t let it discourage you. Try to find the reason and try it again with modified proportions.
   • If the bread is too light after baking, you can brown it in the 12-(BAKING) program.
   • We recommend baking test bread before real overnight bread baking sets to make potential changes, if necessary.
   • We can not be liable for perfect results of bread baked according to our recipes because we can not control the quality of the ingredients used as well as other factors such as local temperature, air moisture, etc.

2.5
LB| 2.0
LB| 2.5
LB| 2.0
LB| 2.5
LB| 2.0
LB| 2.5
LB| 2.5
LB| 2.0
LB| 2.5
LB| 2.0
LB
3:00 hour| 2:53 hour| 3:40 hour| 3:33 hour| 3:35 hour| 3:27 hour| 2:10 hour| 2:55 hour| 2:50 hour| 1:38 hour| 1:28 hour
H1kneading| 12| 11| 12| 11| 12| 11| 11| 12| 12| 10A| 10A
K1 rising| 18| 18| 38| 38| 23| 22| 8| 3| –| –| –
H2 kneading| 13A| 12A| 13A| 12A| 13A| 12A| 9A| 13A| 13A| 5| 5
K2 rising| 27| 27| 37| 37| 37| 37| –| 37| 37| –| –
K3 rising| 45| 45| 50| 50| 65| 65| 32| 45| 45| 33| 28
BAKING| 65| 60| 70| 66| 65| 60| 70| 65| 60| 50| 45
HEATING| 60| 60| 60| 60| 60| 60| 60| 60| 60| 60| 60
STAGE OF PREPARATION| PROGRAM
---|---
7. GLUTEN-FREE| 8. DOUGH| 9. JAM| 10. CAKE| 11. SANDWICH| 12. BAKING
2.5
LB| 2.0
LB| | | | 2.5
LB| 2.0
LB|
3:30
hour| 3:25
hour| 1:30 hour| 1:20 hour| 1:50 hour| 3:00
hour| 2:55
hour| 0:10-1:00
hour
H1 kneading| 12| 12| 15| –| 6| 15| 15| –
K1 rising| 16| 16| 5| time 15 minutes. Temperature 106 °C, heating in cycles on/off 15 s/15 s if the temperature is < 105 °C| 5| 40| 40| –
H2 kneading| 12A| 12A| 7| –| 10A| 8A| 8A| –
K2 rising| 55| 55| 23| –| 9| 22| 22| –
K3 rising| 50| 50| 40| time 45 minutes, temperature 106 °C, kneading in cycles on/off 0.5 s/4.5 s, heating in cycles on/off 15 s/15 s if the temperature is < 105 °C| 30| 40| 40| –
BAKING| 65| 60| –| 20| 80| 55| 50| 10-60
HEATING| 60| 60| –| –| 60| 60| 60| 60

After a time period, there’s “A”, signaling that cereals, fruits, nuts, or other ingredients may be added (10 beeps):

DATE 9/7/2012

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