eta 2149 Harmony Bread Maker User Manual

: June 5, 2024
: ETA

Table of Contents

eta 2149 Harmony Bread Maker
SAFETY PRECAUTIONS
Features of the device (pic. 1)
CONROL PANEL
FEATURES OF THE BREAD MACHINE
PREPARATION FOR USE AND PROGRESS OF BAKING
FREQUENTLY ASKED QUESTIONS RELATED TO BAKING
CLEANING AND MAINTENANCE
ENVIRONMENT
FREQUENTLY ASKED QUESTIONS RELATED TO THE BREAD BAKER
TECHNICAL DATA
FREQUENTLY ASKED QUESTIONS RELATED TO RECIPES
Troubleshooting:
NOTICES TO RECIPES
Read User Manual Online (PDF format)
Download This Manual (PDF format)

eta 2149 Harmony 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.
Use the bread maker only on 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).
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 the electric socket after use.
Do not reel the power cord around the appliance to increase the 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)

eta-2149-Harmony-Bread-Maker-fig-1

A – control panel
B – baking space
C – lid
D – visor
E – baking form
F – kneading hooks (2x small, 2x big) G – measuring spoon (5/15 ml)
H – measuring cup (200 ml)
I – tool for taking out the hooks

CONROL PANEL

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.
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.
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.
SIZE button – I./II.
The button is to set desired weights of the bread in individual programs, i.e. 1,125 kg 1,35 kg (see table and recipes). The marking and lettering on the display show the chosen size of the bread.
- size I. = 1,125 kg (2,5 pounds) = for small bread
- size II. = 1,35 kg (3,0 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.
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.
KLASIK
The program is intended for white wheat and brown rye bread and also for bread flavored with herbs and raisins. This program is used the most.
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.
TOAST
The program is intended for baking of light bread, French bread with a crispy crust and light center. 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.
ULTRA FAST
The program is intended for quick baking of white, wheat and rye bread. This setting shortens the time necessary for kneading/stirring, rising and baking to a minimum. 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. For this program it is necessary to use water (or other liquid ingredients) with temperatures 48-80 °C.
WHOLE
The program is intended for the baking of whole bread from flour low in gluten. This setting provides longer time for kneading/stirring, rising (i.e. swelling up of the seeds) and preheating. We do not recommend to use the “TIME” feature with this program.
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. It is not possible to set the size of the cake in this mode. We recommend to first stir the ingredients into two parts and then pour them into the baking dish. (More details in the part of the recipe).
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 breaks 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 color and type of program. It is not possible to set the size in this mode.
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.
JAM
The program is intended for making of jam or marmalade from fresh fruits. It is not possible to set the size in this mode.
SANDWICH
The program is intended for the baking of light bread with soft and rough crust.
TIME button
The button is to set the desired time of bread baking. Programs 2–SPRINT, 4–ULTRA FAST, 5–CAKE and 9–JAM 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. The maximum time for which the device can be set is 13 hours.
Example: It is 8:30 p.m. and the bread should be ready in the morning of the following day at 7:00 a.m., i.e. in 10 hours and 30 minutes. Hold the TIME button until the display shows 10:30, i.e. time between the present (8:30) and the time when the bread should be ready.

The time is set in 10minute sequences.
Attention: When baking in the time mode, do not use ingredients subject to spoilage like milk, eggs, fruit, yoghurt, onions etc.!

FEATURES OF THE BREAD MACHINE

Audio signal function
The audio signal will sound:

when any of the program buttons is pressed (1 x short or long beep),
during the second kneading cycle in 1–KLASIK, 2–SPRINT, 5–WHOLE, 6–CAKE and 10–SANDWICH programs to signal that cereals, fruit, nuts or other
ingredients may be added (12 beeps)
when the program is ended (12 beeps)
when activating the safety features (constant beep)
during 1. hour of heating-up every 5 minutes (5 beeps) a and after finishing the heating-up (1 beep).

Repeating the feature
In case of power failure it is necessary to turn on the device again. This is possible only if the program was interrupted before the first stage of baking. In such case it is necessary to check the device regularly in order that the dough does not over-rise.

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 HHH 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.

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 A5 to an electric socket. Hold the pan E with both hands, slide it to the appliance and push to lock it in the centre of the baking space B. 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 F on the shafts in the baking pan. 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 G, H to insert ingredients in order specified in your recipe.

Please always adhere to the basic rule – first all liquid ingredients are followed by loose ingredients. Close the lid C. 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 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. If the bread is too light at the end of the baking program, use the BAKING
program for its further browning. Press the START/STOP button then select
program 8–BAKING and turn the device on. 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:

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.
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
After the program ends, pull out the baking form E, lay it on a heat-resistant solid surface (e.g. cutting board). If the bread does not fall out of the form onto the surface, move the kneading shafts back and forth until the bread is released. If the kneading hooks stay in the bread, use the tool I to take them out easily. Let the break cool off afterward.
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!

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 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

If a V-shaped groove appears in the centre 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.
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 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 of 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, the darker colour 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 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?

Corn, rice and potato flour is suitable for people allergic to gluten or for those suffering from the low-absorption syndrome or stomach diseases.
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.
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
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 550 Semi-coarsely ground light wheat flour
T 1050 Bread wheat flour

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 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 dry place in air-proof packaging.

Salt
Of course, salt gives the right taste to bread. It may, however, decelerate the fermentation process.

Butter
Improves taste and softens; you can also use margarine or olive oil.

Sugar
Sugar improves taste of bread and it is partially the reason of the browning crust.
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?
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?

This taste is usually removed by addition of sugar.
Add one tablespoon of vinegar to water for small loafs and 2 tablespoons for big loafs.
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 the 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 (160 oC). 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 dampened 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 dampened 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 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 by 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.

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!

Problem	Cause	Solution
Smoke from baking space or ventilation slots.	The ingredients stick to the
baking area or outer side of the baking pan.	Disconnect power supply and

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.

The ingredients are not mixed correctly and the bread is not baked correctly.| 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.

to its place, set the program again and turn the baker on.

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.

Problem	Cause	Solution
Bread rises too quickly.	– Too much yeast, too much flour, lack of salt

– 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 d

c d d

a/b/f 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

| a

a/b c/g

Problem	Cause	Solution
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 a/b b

d

Bread crumb not baked| – Too much or no liquid

– Recipe contains wet ingredients

| a/b/f f
Open or coarse bread structure or too much hollows| –Too much water

– No salt

– High moisture, too hot water

| f b c
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

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 the 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).

NOTICES TO RECIPES

Ingredients
Measuring as well as the order in which the ingredients are added are similarly important because each ingredient plays a specific role for 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 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 of cold ingredients to prevent 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 effect of a 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 increases liquid amount by one tablespoon.
Adjustment of doses
If you want to increase or decrease the doses, please ensure proportional adjustment of original recipes. To achieve the perfect result, follow the following basic rules for adjustments of the ingredient doses:
- Liquids/flour
  The 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.
- Replacement of liquids
  When using ingredients with liquid content as prescribed in 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 higher altitude (over 750 meters 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, topics, estriol, vital, Falco, merger etc.).
Adding and measuring of ingredients and quantities
- 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 weights of bread. You will see that weight of pure white bread is lower than 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 breads 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 2-SPRINT program is proposed for sweet breads, you can use ingredients of lower volume also for the 6-DORT (CAKE), program to bake a lighter bread.
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-PEČENÍ (BAKING) program.
- We recommend baking test bread before real over night bread baking setting to make potential changes, if necessary.

Menu number	1	2	3	4	5	6	7	8	9	10

klAsIk

| sPRINT| ULTRA FAST| SWEET|

WHOLE

|

CAke

| PRePARATIoN

OF DOUGH

| BAKING| JAM (ONLY

LEMON)

|

SANDWICH

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

1150

|

1450

|

–

|

–

|

–

|

1150

|

1450

|

–

|

–

|

–

|

–

|

1150

|

1450

Time of baking (hours)|