eta Siesta 0149 90000 Electric Bread Maker User Manual

eta Siesta 0149 90000 Electric Bread Maker

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 voltage of your plug socket.
• 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!
• This appliance must not be used by children. Keep the device and its supply cord out of reach of children. The device may be used by persons with reduced physical or mental abilities or lack of experience and knowledge only if they are under supervision or they have been instructed about using the appliance safely and understand the potential dangers. Children must play with the appliance.
• 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 manufacturer or the nearest authorized service agent for examination, repair or electrical or mechanical adjustment.
• Disconnect the appliance from 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 hazard.
• Before replacing accessories or accessible parts, which move during operation, before assembly and disassembly, before cleaning or maintenance, turn off the appliance and disconnect it from the mains by pulling the power cord from the power socket!
• Always unplug the appliance from power supply if you leave it unattended and before assembly, disassembly or cleaning.
• Do not use the appliance for heating of rooms!
• We recommend checking the appliance when making a new recipe!
• Do not immerse the appliance fully or partially to 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 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 burning of ingredients escapes from the appliance, do not open the lid, turn the appliance off immediately and disconnect from 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 normal function of the appliance.
• Use the bread maker only on places without the risk of tipping over and at 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).
• When in use, do not touch edges of the pan and places with escaping steam; 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: Safe distance from surfaces of flammable materials at least 500 mm in the direction of main heat radiation and 100 mm for other directions.
• Disconnect the appliance from 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, open flame and must neither be submerged into water nor bent over sharp edges.
• Avoid free hanging of the power cord over 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 use of an extension cable is needed, please make sure the cable is in perfect condition and conforming to applicable standards.
• Use the appliance only with genuine accessories from the manufacturer.
• Do not use the appliance for purposes other than 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.

Features of the device (pic. 1)

• A – bread maker
• B – lid
  • A1 – control panel
  • A2 – baking space
  • A3 – ventilation openings
  • A4 – supply cord
  • B1 – visor
  • B2 – handle
  • B3 – ventilation openings
• C – baking form
  • C1 – extensible handles
  • C2 – shafts
• D – kneading hooks
• E – tool for taking out the hooks
• F – measuring spoon (5/15 ml)
• G – measuring cup (200 ml)

CONROL PANEL

1. DISPLAY – BASIC SETTINGS
   After turning on the device the display will show basic settings “1 3:30“ (i.e. program KLASIK) and sound a signal (beep).

   • number 1 shows which program has been chosen
   • number 3:30 shows the preparation time of the chosen program
   • position of the arrow with lettering gives information about the chosen colour of the bread baked (LIGHT, MEDIUM, DARK)
   • position of the arrow with lettering gives information about the chosen weight of the bread baked (SMALL=I, BIGGER=II)
     The basic setting after plugging the device in is (size II. and colour MEDIUM). The display shows information about the process of the program during operation. The numbers of the set time decrease with the process of the program. During 1-hour heating, the display shows 0:00 (the colon is flashing). After the heating is finished, the display will show a programmed time (the colon is not flashing).

2. The START/STOP button
   This button is to turn the device on and off. As soon as the START/STOP button
   is pressed the colon of the time figure start flashing. The display will show the
   basic settings of the “KLASIK” program. If you wish to use another program,
   set it by pressing the CHOICE button. After holding the START/STOP button for approximately 3 seconds you will hear a sound (long beep) and the program will
   be stopped. You may use this function even for ending the 60min heat-up of the device.

3. COLOR button
   The button is to set desired colours of the bread (LIGHT, MEDIUM, DARK). The marking and lettering on the display show the chosen colour of the bread. Not for programs 7-DOUGH PREPARATION, 9-MARMALADE, 10-SANDWICH.

4. SIZE button – I./II.
   The button is to set desired weights of the bread in individual programs, i.e. 0.75 kg 1.3 kg (see table and recipes). The marking and lettering on the display UP button show the chosen size of the bread. Not for programs 2-SPRINT, 3-TOAST, SWEET, 6-CAKE, 7-DOUGH PREPARATION, 8-BAKING and 9-MARMALADE.

   • size I. = 0.75 kg (1,5 pounds) = for small bread
   • size II. = 1.3 kg (2.5 pounds) = for big bread
     The volume of the unit enables you to prepare food (bread, cake, dough, meatloaf) up to a maximum weight of 1,5 kg.

5. CHOICE button
   The button is to set the desired program. The figure on display shows the chosen program and its preset time of preparation. Additionally, you may set the colour of the bread with the COLOR button and the weight with the SIZE button. By adjusting these parameters you also automatically change (shorten / lengthen) the time of preparation.

6. TIME button
   The button is to set the desired time of bread baking. Programs 2–SPRINT, 4–SWEET, 6–CAKE and 9–MARMALADE can not be set for later start-up. Hours and minutes after which the baking should begin must be added to a corresponding preset time for every program. Maximum time for which the device can be set is 13 hours. The set time will be added to the preparation time, i.e. the display will show time in which the chosen program will finish.
   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 ČAS (TIME) button until 10:30 is shown on the display (i.e. time between now (20:30) and the bread finish time). 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 breads.
• Excessive amount of dough may overflow and bake on heating element.
• When adding the ingredients in 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, yoghurt, 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 to a cooler room, good dough rising would not be guaranteed.
• The acoustic signal (beeping) signalling adding of ingredients and completion of the program may not be turned off; it will sound at night as well.

1. KLASIK
   The program is intended for white wheat and brown rye bread and also for bread flavoured with herbs and raisins. This program is used the most.

2. SPRINT
   For quick baking of white, wheat and rye bread. Bread baked in this mode is smaller and has a thicker centre. It is not possible to set the size of the loaf in this mode.

3. TOAST
   The program is intended for baking of light bread, French bread with a crispy crust and light centre. This setting provides longer time for kneading/stirring and rising necessary to make a “fluffier” texture, which is characteristic for French bread. It is not possible to set the size of the loaf in this mode.
   Note: The final shape is not a baguette.

4. SWEET
   For baking of sweet breads with crust crispier than with CLASSIC program.

5. WHOLEWHEAT
   The program indented for baking of 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. TIME function is not recommended for this programme.

6. CAKE
   This program is intended for kneading/stirring of ingredients (e.g. for cake, pie) which are then baked for the time set. We recommend to first stir the ingredients into two parts and then pour them into the baking dish.

7. DOUGH PREPARATION
   The program is intended for kneading/stirring and rising of the dough without baking. You may use various foods for different types of break to make the dough (e.g. bread rolls, pizza etc.). If you intend to bake subsequently, it is necessary to set the corresponding weight, desired colour and type of program.

8. BAKING
   The program is intended for baking of brown bread, cakes or meatloaf. The program is preset for 60 minutes. The length of baking can be adjusted according to your needs by pressing the TIME button. The longest setting is 1 hour. It is not possible to set the size of the loaf in this mode.

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

10. 11. SANDWICH
        The program is intended for baking of light bread with soft and rough crust.

FEATURES OF THE BREAD MACHINE

The audio signal function will be active:

• when any of the program buttons is pressed (1 x short or long beep),

• during second kneading cycle with programs 1-KLASIK, 2-SPRINT, 3-TOAST,
  4- SWEET, 5-WHOLE GRAIN, 6-CAKE, 7-DOUGH PREPARATION and 10-SANDWICH for signalization that cereals, fruit, nuts or other ingredients may be added (12 x beep)

• when the program is ended (12 beeps)

• when activating the safety features (constant beep)

• during 1. hour heating-up every 5 minutes (5 beeps) and after the heating-up is finished (1 beep).

Safety features

• If you wish to use the bread machine right after previous baking and if the temperature of the inner space of the device is not too hot (over 40°C), after pressing the START/STOP button the display will show H HH and a constant audio signal will sound (beep). The device can not be turned on. Open the lid or take out the baking form and wait for the device to cool off. The audio signal can be cancelled by pressing the START/STOP button.
• If the display shows E EO or E E1 after pressing the START/STOP button, it is necessary to take the appliance in a specialized service centre.
• If there has been a power failure during the operation, the device will remember its setting for 10 minutes. If the power failure is longer than 10 minutes (display shows basic settings), the process will not be renewed and it is necessary to turn the appliance back on. This may be done only when the interruption of the program did not take place later than in the kneading stage. It is then possible to continue by setting an individual program (erase working cycles that have already been finished). If the dough was in the last stage of rising and the power failure lasts for a longer period of time, the dough can not be used and it is necessary to begin from the start with new ingredients.
• Beware that the bread maker does not have top heating (for safety reasons) therefore the crust on the top part of the bread is not as dark as the bottom part and 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 to the bread baker and let the lid open. Then, set the program 8-PEČENÍ (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 height min 85 cm, out of reach of children. Plug the power cord A4 to an electric socket. Hold the pan C with both hands, slide it to the appliance and push to lock it in the centre of the baking space A2. We recommend greasing the shafts and blades with suitable heat-resistant fat/margarine for easier removal of the blades from the bread. Then, insert two kneading blades D on the shafts in the baking pan (C2). Slide the blades on the shafts with the flat area down and either towards or apart each other in the baking pan. Use the spoon and cup F, G to insert ingredients in order specified in your recipe. Please always adhere to the basic rule -first all liquid ingredients followed by loose ingredients. Close the lid B. Using suitable buttons MENU (SELECT), BARVA (COLOUR), VELIKOST (SIZE), ČAS (TIME), set the required program on the control panel A. Then, press the START/STOP button.

The appliance automatically mixes and kneads the dough until proper consistence 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 temperature and time for bread baking. After baking, the sound signal will be heard and the bread or speciality 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 3 seconds to finish the program

Note:

• For heavy type dough, e.g. those of high content of rye flour, we recommend changing of addition of the ingredients – first dried 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.
• With programs 1, 2, 3, 4, 5, 7, 9, 10 the device is previously heated and then the process of stirring and kneading begins. It is for this reason that the device does not make any “noise” after turning it on.
• 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 8–BAKING and press the START/STOP button again.
• When using the device, it makes a characteristic sound (click). This is absolutely normal and is not a reason to take the device back.

End of the programmed stages
Open the lid after program end. Pull the holder to remove the baking form C, 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 blades backward and forward until the bread is released. If the kneading blades are stuck in the bread, use E to remove them easily. Then, let the bread cold down. Use electric slicer or a special toothed blade knife for slicing the bread. Store 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 the plastic bag or utensil and store it in a freezer. Store for max 10 days. Whereas the homemade bread does not contain any preservatives, its shelf life is not generally longer than the same of 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 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 kneading blade shafts forward and backward. Grease the pan including the kneading blades for the next baking.
How to avoid holes in the bread due to the kneading blades?
You can remove the kneading blades with flour coated fingers before the last dough rising phase. (See timing of the program phases and information on the display).
Dough rises over the pan edge
It happens especially when wheat flour with higher gluten content is used.

• Reduce amount of flour and adapt other ingredients. Finished bread will be of sufficient volume.
• Spread a tablespoon of dissolved margarine on the dough.

Bread is not risen sufficiently

• a) If a V-shaped groove appears in the centre of the bread, the flour does not contain sufficient amount of gluten. It means the flour contains a few protein (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 centre, the reasons may be:
  • too high temperature of water;
  • too much water used;
  • gluten-low flour 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 newly forming crust using a pre-heated knife, distribute cereals or 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 baking of the 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 higher proportion of non-digestible particles and darker colour. However, darker colour of the bread is not caused by the use of the whole grain flour.
What needs to be done when using rye flour?
The rye flour contains certain gluten level; this level is, however, lower than for other flours. To produce easily digestible bread, the 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 is suitable for people allergic to gluten or for those suffering from low-absorption syndrome or stomach diseases.
• b) Flour from spelt is expensive but without any chemical substances because this wheat grows on poor soil and requires no fertilizers. The spelt 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 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 rising of dough. Dried yeast is the most suitable for baking of home-made bread. They are available in a sack and 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 dry place in air-proof packaging. Of course, you can also use fresh yeast; however it
is necessary to accept potentially different rising intensity depending on freshness of the yeast. In principle, fresh yeast must be first let rising 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 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 bread. It may, however, decelerate fermentation process. Thanks to salt dough is solid, compact and does not rise so quickly. Salt also improves structure of dough. Use standard table salt. Do not use large grained salt or alternatives.

Butter
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 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 rehydratation. Too much fat decelerates rising. Do not use low-fat creams or butter alternatives.

Sugar
Sugar improves taste of bread and it is partially the reason of browning crust. To have crust lighter and thinner, you can reduce sugar content up to 20% without changing taste of the bread. If you prefer softer and lighter crust, use honey instead of sugar. Sugar may not be replaced by artificial sweeteners because yeast do 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 of room temperature, best at 22 °C.

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 higher water content that influences 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 amount of salt because it decelerates fermentation. Some ingredients may be mixed at the beginning, e.g. dried milk and yoghurt; some add after the sound signal, e.g. nuts, 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 warm or cold environment.

Storing of bread
Home-made bread contains no preservatives. However, if you put bread to a clean and air-tight utensil and then to your fridge, you can keep it for 5 – 7 days. Moreover, you can freeze the bread.

How to bake fresh bread for good digestion?
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 addition of sugar.
• b) Add one tablespoon of vinegar to water for small loafs and 2 tablespoons for big loafs.
• 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?
It depends on different moisture content: Bread baked in the classic oven is drier because of larger baking space whereas the bread made in the bread baker has higher moisture content.

CLEANING AND MAINTENANCE

Turn off and disconnect the appliance from power supply by unplugging the plug from electric socket before maintenance! 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 warm 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 non-adhesive 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 dampen rag to remove all the ingredients and crumbs from the lid, housing and baking space. Never soak the bread baker in water or fill the baking space with water! Wipe the outer areas of the baking pan with a dampen rag. Use a detergent to clean 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 out. In this case, fill the pan with hot water and let it standing 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 by a non-adhesive coating. Do not use metal tools with potential to scratch the surface. It is normal when the surface colour changes over time. However, this change has no effect on the surface properties.

FREQUENTLY ASKED QUESTIONS RELATED TO THE BREAD BAKER

clean the baking pan or the baking space.
Crumb collapses and bottom of the loaf| The bread was left too long in the pan after baking and keeping warm.| Remove the bread from the pan before end of the keeping warm phase.
The bread is hard to remove from the baking pan.| Bottom side of the loaf is stuck on the kneading blades.| Move with the shaft backwards and forwards until the bread comes out. Clean the kneading blades and shafts after baking. If necessary, fill the baking pan with warm water for 30 minutes.

Then, the kneading blades can be easily removed and cleaned.

Improper program setting.

During operation of the baker, the lid was opened several times.

Long-term power failure during bread baker operation.

Rotating of kneading blades is blocked.

| Check the program selected and other settings.

Do not open the lid after the last rising.

Chapter IV – Functions of the Sbread baker.

Check whether the kneading blades are blocked by grains etc. Remove the baking pan and check whether the shafts rotate freely. If not, please contact the customer service.

The baking pan lifts up| Too thick dough. The| Open the lid and add some
during kneading.| kneading blades are| liquids. Then, close the lid
 | blocked and the baking| again.
 | pan is lifted up.|
The bread baker can not be turned on. Display shows H HH.| The bread baker is still hot from previous baking cycle.| Press the START/STOP button to cancel 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 production 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 centre! By failing to follow the instructions issued by the manufacturer, the right to the warranty service will be invalidated!

TECHNICAL DATA

• Voltage (V): Stated on the product label
• Wattage (W): Stated on the product label
• Weight approx (kg): 6.5

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 which do not have any effect on the functioning of the product.
TO AVOID DANGER OF SUFFOCATION, KEEP THIS PLASTIC BAG AWAY FROM BABIES AND CHILDREN. DO NOT USE THIS BAG IN CRIBS, BEDS, CARRIAGES OR PLAYPENS. THIS BAG IS NOT A TOY.
PRODUCER: ETA a.s., Zelený pruh 95/97, 147 00 Praha 4-Bráník, Czech Republic.

FREQUENTLY ASKED QUESTIONS RELATED TO RECIPES

– Or combination of these causes

| a/b a/b
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 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 crumb not baked| – Too much or no liquid

– Recipe contains wet ingredients

| a/b/g g
Open or coarse bread structure or too much 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 dosing of ingredients and check if you added all ingredients to dough.
• c) Use other liquid or let it cool to room temperature. Add the ingredients required by recipe in correct order. Create a shallow hole in the centre of flour and put yeast or dried yeast to it. Avoid direct contact of yeast with liquid.
• d) Use fresh and properly stored ingredients.
• e) Reduce total quantity of ingredients; Modify amount of liquid. If ingredients used contain water, water added must be decreased appropriately.
• f) In case of humid weather, reduce water content by 1 – 2 tablespoons.
• g) 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).
• 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 rising time, select the 2-SPRINT program.
• j) 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).
• k) Use less yeast or reduce quantity of all ingredients by 1/4 of 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 for successful baking of bread.

   • The most important ingredients such as liquids, flour, salt, sugar and yeast (either standard or dried) influence successful result of dough and bread result. Always use the right quantity at proper ratio.
   • Use warm ingredients if dough has to be prepared immediately. If you wish to use the delayed start function, we recommend using of cold ingredients to prevent premature rising of yeast.
   • Margarine, butter and milk influence taste and smell of the bread.
   • To have crust lighter and thinner, you can reduce sugar content by 20% without effect of successful baking result. Replace sugar with honey if you prefer softer and lighter crust.
   • If you want to add cereals, let them soak over night. 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 to ingredients supporting bowel activity, add wheat bran to dough. Dosing is one tablespoon per 500 g of flour and increase liquid amount by one tablespoon.

2. Adjustment of doses
   If you want to increase or decrease the doses, please ensure proportional adjustment of original recipes. To achieve perfect result, 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 of heavy dough such as from 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 whether the adjustment is effected in any way. You can assess dough right before baking by touching by fingertips. Dough should slightly resist and fingerprints should disappear in a while.

   • Replacement of liquids
     When using ingredients with liquid content as prescribed in recipe (e.g. cottage cheese, yoghurt etc.), reduce liquid content to forecasted total quantity. When using eggs, whip them in the measurement cup and top up the cup with liquid to required liquid level.

   • If you live at higher altitude (over 750 metres above sea level), the dough will rise quicker. In this case, you can reduce yeast amount by 1/4 to 1/2 of 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. chlebostar, chlebovit, topmix, essirol, vital, falco, emulger 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 levelled 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 millilitres, 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 weights of bread. You will see that weight of pure white bread is lower than of the whole grain bread. This is due to the fact the white flour rises more intensively.
   • Despite approximate weight data there may be minor differences. The real bread weight depends much on moisture level of the room during preparation.
   • All breads of the highest weight level with 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 2-SPRINT program is proposed for sweet breads, you can use ingredients of lower volume also for the 6-CAKE, program to bake a 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 reason and try it again with modified proportions.
   • If the bread is too light after baking, you can brown it in 8-BAKING program.
   • We recommend baking test bread before real over night bread baking setting 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 quality of the ingredients used as well as other factors such as local temperature, air moisture etc.

• Heating up of food will turn on only if the room temperature is lower than 25 °C. If the room temperature is above 25 °C, the ingredients already have the right temperature and there is no reason for pre-heating. For first and second rising of the dough the room temperature must be over 25 °C or high enough for the dough to rise without additional heating.
  ** The heating will turn on only when the room temperature is lower than 35 °C.

KLASIK

| SPRINT| TOAST| SWEET|

WHOLE

|

CAKE

| PREPARATION

OF DOUGH

| BAKING| JAM (ONLY

LEMON)

|

SANDWICH

Size| I.| II.| –| –| –| I.| II.| –| –| –| –| I.| II.
Approximate weight of the bread (g)|

750

|

1300

|

–

|

–

|

–

|

750

|

1300

|

–

|

–

|

–

|

–

|

750

|

1300

Time of baking (hours)|

3:20

|

3:30

|

1:58

|

3:50

|

1:52

|

3:30

|

3:40

|

2:00

|

1:50

|

1:00

|

1:20

|

3:09

|

3:20

Time below is presented in minutes
Preheating, the motor is not running – heating on/off 5/25 s|

17

|

20

|

5

|

22

|

3

|

37

|

40

|

–

|

22

|

–

| heating on./off. 15/15 s|

11

|

22

Stirring| 3| 3| 3| 3| 3| 3| 3| 3,5| 3| –| 15| 3| 3
1. Kneading| 2| 2| 2| 2| 2| 2| 2| –| 2| –| –| 2| 2
2. Kneading heating on/ off 5/25 s|

13

|

13

|

20

|

16

|

5

|

13

|

13

| whipping 12,5

(min.) and heating 8 (min.) on./off.

5/25 s

|

16

|

–

|

–

|

13

|

13

The audio signal (add ingredients)
Time shown on the display (hours) approx.|

2:54

|

2:57

|

1:33

|

–

|

–

|

2:44

|

2:47

|

1:49

|

–

|

–

|

–

|

2:34

|

2:45

1. Rising heating on/off (5/25 s)|

45

|

45

|

–

|

45

|

–

|

45

|

45

|

–

|

–

|

–

|

–

|

45

|

45

Dough smoothing| 1| 1| –| 1| –| 1| 1| –| –| –| –| 1| 1
2. Rising heating on/off (5/25 s)|

18

|

18

|

7

|

25

|

7

|

18

|

18

|

–

|

45

|

–

|

–

|

18

|

18

Dough smoothing| 1| 1| –| 1| –| 1| 1| –| –| –| –| 1| 1
3. Rising heating on/off (5/25 s)|

45

|

45

|

25

|

50

|

27

|

35

|

35

|

–

|

22

|

–

|

–

|

39

|

39

Baking heating on/off (22/8) after reaching the temperature of 8/22 s.|

55

|

62

|

55

|

65

|

65

|

55

|

62

|

80

|

–

|

60

| 45

stirring/ cooking on./off. 15/15 s

|

56

|

56

Resting stage| –| –| –| –| –| –| –| 16| –| –| 20| –| –
Heating up (min.)| 60| 60| 60| 60| –| 60| 60| –| –| –| –| 60| 60
Preprogrammed
Time-switch (hours)| 13| 13| –| 13| –| 13| 13| –| 13| 13| –| 13| 13

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