Fornarina 2 IN 1 76002 - Bread maker TERMOZETA - Free user manual and instructions

Product Type	Bread maker
Brand	Termozeta
Model	Fornarina 2 IN 1 76002
Functions	Bread baking, dough making, jam, cake
Number of Programs	12 automatic programs
Capacity	Up to 1.5 lb (750 g) loaf
Crust Control	3 settings: light, medium, dark
Timer	Up to 13 hours delay
Keep Warm	Automatic keep warm for 1 hour
Power	650 W
Voltage	220-240 V ~ 50/60 Hz
Dimensions (W x D x H)	30 x 25 x 35 cm
Weight	Approximately 5.5 kg
Material	Stainless steel housing, non-stick baking pan
Display	LCD with backlight
Control Type	Touch button panel
Viewing Window	Large transparent window with interior light
Safety Features	Auto shut-off, overheat protection, non-slip feet
Cleaning and Maintenance	Wipe exterior with damp cloth; wash pan and kneading paddle in warm soapy water
Spare Parts Availability	Replacement pans and paddles available from Termozeta customer service
Warranty	2-year warranty
Included Accessories	Measuring cup, measuring spoon, kneading paddle, user manual

Frequently Asked Questions - Fornarina 2 IN 1 76002 TERMOZETA

How to use the delay timer on the Fornarina 2 IN 1 76002?

Set the program and crust color, then press the Timer button and use +/- to set desired delay time (up to 13 hours). Press Start to confirm. The appliance will begin baking so it finishes at the set time.

Can I make gluten-free bread with this machine?

Yes, the Termozeta Fornarina has a gluten-free program. Use the appropriate gluten-free flour mix and follow the recipe in the manual.

What should I do if the kneading paddle is stuck?

Pour warm water into the pan and let it soak for 15-20 minutes. Then gently twist the paddle. Avoid using metal tools that could damage the non-stick coating.

How to clean the bread maker?

Unplug and let cool. Wipe the exterior with a damp cloth. Remove the pan and wash it with warm soapy water. The kneading paddle is also washable. Never immerse the machine in water.

Why is my bread not rising properly?

Check the expiration date of your yeast. Use fresh yeast and measure accurately. Also ensure the water temperature is between 35-40°C (85-105°F) for optimal activation.

What is the maximum capacity for baking?

The Fornarina 2 IN 1 can bake a loaf up to 1.5 lb (750 g). Do not exceed this to avoid overflow or uneven baking.

Can I use the bread maker to make dough only?

Yes, select the Dough program. The machine will mix and knead the dough, then let it rise. Once finished, shape and bake your dough in a conventional oven.

What should I do if the bread is burnt on the outside but raw inside?

Try using a lighter crust setting and reduce the amount of sugar or liquid. Also check that the loaf size matches the recipe.

How to remove the kneading paddle before baking?

After the final kneading, open the lid and gently pull the paddle off the shaft. Use a plastic or wooden tool to avoid scratches. Then close the lid and let the machine continue.

Is the baking pan dishwasher safe?

It is recommended to hand wash the pan with warm soapy water to preserve the non-stick coating. Dishwasher use may shorten its lifespan.

USER MANUAL Fornarina 2 IN 1 76002 TERMOZETA

Illustration of a standard 19-inch bread maker with control panel and digital display (no text or symbols on the device itself)

Fornarina2in1

Illustration of a rice cooker with digital display and control panel (no text or symbols)

DATI TECNICI

TECHNICAL DATA

DATOS TÉCNICOS

FORNARINA 2 IN 1

Type 411002

230 V\~ 50 Hz 800 Watt

Maximum quantity of flour /

Maximum quantity of raising agent /

DESCRIZIONE

1. Graduated cup

2. Measuring spoons

3. Metal hook to extract the blade

GB

DESCRIPCIÓN

1. Panel de control

Botones:

a. Menú

bTemperatura

c. Tamaño pan

dTiempo

e.Proceso

Illustration of hands operating a rice cooker with open lid (no text or symbols)

Illustration of a hand placing a small object into a container with a downward arrow indicating motion (no text or symbols)

Illustration of a hand pressing down on a rice cooker with a black checkmark indicating the process (no text or symbols)

Illustration of a mesh netting device with a mesh cover and mesh casing, labeled Fig.4 (no text or symbols on the diagram itself)

Illustration of a steaming dessert on a cooling rack (no text or symbols)

Close-up of a textured, irregularly shaped object with a dark brown base and light beige interior (no visible text or symbols)

Close-up of a textured, irregularly shaped object with dark background (no visible text or symbols)

Close-up of a dough ball inside a metal container (no text or symbols visible)

The present manual is the integral part of the appliance and must be carefully read before using it as it gives important indications with regard to safety of installation, use and maintenance. Keep it with care.

• After taking off the packaging make sure that the appliance is intact. In case of doubt do not use it and contact an assistance centre authorised by TERMOZETA.
• Do not leave pieces of packaging (plastic bags, polystyrene foam, nails etc.) within reach of children or persons with reduced mental capacities since these are potential sources of danger.
• The electrical safety of this appliance is ensured only when it is correctly connected to an effective earthing system in compliance with the existing electrical safety standards. Termozeta shall not be held responsible for any damages caused by the lack of an earthing system.
• Before connecting the plug to the socket check that the working voltage of the appliance corresponds to the one in your house. If in doubt, contact professionally qualified staff.
• Use of adaptors, multiple sockets and extension leads is not advisable. In case of necessity use exclusively approved devices in conformity with the current safety regulations while making sure that they are compatible with the appliance power. If in doubt, contact professionally qualified staff.
• Any installation which does not comply with what is specified can endanger your safety and the warranty expires.
• The appliance was exclusively designed for domestic use to cook food.
• For safety reasons pay attention and:
• do not use the appliance when you are barefoot or having wet hands or feet
• do not use the appliance outside the domestic environment
• do not leave the appliance exposed to atmospheric agents (sun, rain, etc...)
• the appliance is not intended to be used by children or persons with reduced physical or mental capacities or without experience, unless

there is someone controlling them or unless they have the use instructions

• never pull the feeding cable or the appliance itself to disconnect the plug from the socket
• never immerse the appliance in water or other liquids.

- The feeding cable of the appliance should never be replaced by the user himself. In case of necessity contact an assistance centre authorised by TERMOZETA or professionally qualified staff.

• In case of problem and/or malfunctioning of the appliance, turn it off and do not tamper with it. For any repairs contact an assistance centre authorised by TERMOZETA and ask for the use of original spare parts.
• At the end of the life-cycle of the appliance, put it out of service by cutting the feeding cable after disconnecting the plug from the socket. For the disposal of the appliance follow the regulations which are valid in your place of residence.
• Termozeta cannot be considered responsible for any damage to persons, animals or things caused by the incorrect installation or as a result of an illegitimate, mistaken or unreasonable use.

WARNING! HOT SURFACE

The appliance can reach high temperature during its operation. Avoid touching it with bare hands. It is advisable to use kitchen gloves to avoid the risk of burning.

WARNING! Some vapour could be produced during the baking use. Therefore, some vapour can come out through the vent of the lid.

• Do not obstruct the air outlet holes located on the appliance sides and lid.
• Leave enough space around the sides and the upper part of the appliance to allow the heat dissipation.
• The appliance must not be embedded or inserted into a piece of furniture.
• Be careful not to touch moving parts.
• Do not leave the appliance connected to the power system when unused.

INSTRUCTIONS FOR USE

USING THE APPLIANCE FOR THE FIRST TIME

- Insert one of the two baskets into the appliance and press until the

basket is in the right position (see fig.1).

- Put the two kneading blades of the basket that is being used on the shafts on the basket bottom (see fig.2).

- Close the lid.

- Put the plug into the wall socket. A short beep will be heard and the backlight of the display will switch on for about 30 seconds. The display will show Program 1, time 3:20 and temperature 180^ . The two points (:) between the hours and the minutes do not blink to show that the appliance is not working.

- Press the MENU button repeatedly till the display shows program 8 (BAKE mode).

- Press the START/STOP button and let the appliance bake for about 10 minutes. The two points (:) in the time display will blink to show that the appliance is running. The time display will count down.

• After about 10 minutes, press the START/STOP button for more than

Illustration of hands placing a component into a square oven using an electric stove (no text or symbols visible)

Illustration of a hand placing a small component into a container with a dashed arrow indicating direction (no text or symbols)

two seconds to stop the program. A beep will be heard as a sign that the program is stopped. Let the appliance cool down.

- Pull the basket out of the appliance.

- Clean the basket and the kneading blades and dry them thoroughly.

See "Cleaning and maintenance".

- Repeat this procedure with the second basket.

WARNING

The appliance may emit a little smoke and a characteristic smoke when you turn it on for the first time. Make sure the appliance has sufficient ventilation.

STARTING

• Put the appliance on a flat, stable surface where it cannot fall.
• Choose the basket that you want to use with the corresponding kneading blades.
• Place the two kneading blades on the shafts on the bottom of the basket of your choice.

Before baking, it is recommendable to grease the basket shafts with butter or oil. This facilitates the removal of the bread from the kneading blade.

ADDING INGREDIENTS

- Weigh the required ingredients for the recipe.

Never fill the appliance with more than the maximum quantity (a total of a maximum of 1130 g (2.5 lb.) for the single basket to 450 g (1 lb.) for each half of the double basket); otherwise the dough will spill over the basket.

- Add the ingredients one by one to the basket. Begin by pouring water or liquid into the basket. Then add the flour and, depending on the recipe, add sugar, salt, butter and yeast.

Put the yeast or baking powder in a hollow in the flour and each of the other ingredients in one corner of the basket (this is particularly important when using the timer).

• Place the basket in the appliance and press it firmly down till it clicks in position.
• Close the lid.

Make sure there is sufficient free space around the appliance. This will ensure that the vapour is distributed well and items close to the appliance will not become damp.

Do not use sharp implements such as metal spatulas, knives and forks. This may damage the non-stick surface of the baskets.

SETTING THE PROGRAM

• Put the plug into the wall socket. A short beep will be heard and the backlight of the display will switch for about 30 seconds.
  The display (g) will show Program 1, time 3:20 and temperature 180^ C . The two points (:) in the time indication do not blink to show that the program is not running.
• Select the required program by pressing the MENU button (a) repeatedly till the required program number is displayed. See “Menu selection”.
• Select the required baking temperature by pressing the TEMPERATURE button (b) repeatedly till the required temperature is displayed. See “Temperature selection”.
• Specify the size of the load by pressing the BREAD SIZE button (c) repeatedly till the display places the arrow below the required bread size (1130 g/2.5LB, 900 g/2.0LB; DOUBLE). See “Bread size selection”.

You can delay the time at which you wish to have the bread ready by using the TIME BUTTON (d). See 'Timer function'.

BAKING

• Press the START/STOP button (f). A short beep will be heard and the two points (:) in the time display will start blinking to show that the selected program is running.
• Apart from START/STOP button (f), all other buttons are inactive from now on to avoid unwanted program changes by accidentally pressing a button.
• The program can be stopped by pressing the START/STOP button (f) for more than two seconds.

A short beep will be heard and the two points (:) in the time display will stop blinking to show that the program has stopped.

• Always use the appliance with the lid closed.

- The appliance will automatically switch off in the event of a power failure whilst it is in use. The appliance will automatically switch on again if the power is restored within 5 to 15 minutes. The appliance will then complete the program. If the power interruption exceeds 15 minutes, the program cannot be kept. If in this case the dough has not yet entered the rising phase, you can press the START/STOP button (f) to restart the program from the beginning. Otherwise, discard the ingredients and start over again.

WARNING

Use oven gloves if you need to touch the appliance during or after use. The appliance and the basket will become hot.

• The appliance will work fine in a wide temperature range, but there may be a difference in bread size baking in a very warm room or in a very cold room. We suggest that the appliance is used at temperatures between 15 and 35^ .
• You can keep track of the program cycle by looking through the 2 windows in the lid.
• During the programs BASIC, QUICK, FRENCH, SUPER RAPID, WHOLE WHEAT, SWEET and SANDWICH beeps will be heard. These beeps alert you to add extra ingredients. Open the lid and add the

required ingredients and close the lid again. See "Other ingredients".

END

• When the program is finished, beeps will be heard to alert you to the program end.
• The appliance will keep the bread warm for one hour once it is baked. This prevents condensation on the crust.

If you want to stop this warming process, press the START/STOP button for more than 2 seconds. You will hear a beep to indicate the end of the program.

Illustration of a hand placing food into a microwave oven with a checkmark indicating processing (no text or symbols)

WARNING

The appliance and the basket are very hot. Use oven gloves to open the lid and remove the basket out of the appliance (fig.3).

- Remove the bread from the basket by turning it upside down and tapping it gently (fig.4). If so required, you can use a wooden or plastic spatula to remove the bread; take care however not to damage the non-stick surface.

Illustration of a hand placing a mesh net into a grid-patterned plastic container (no text or symbols)

• The kneading blades may remain in the bread. Use the metal hook (11) to remove them from the bread (fig.5). Take care when removing them; they are hot.
• Allow the bread to cool down before cutting it (fig.6).

Illustration of a steaming dessert on a cooling rack (no text or symbols)

• Allow the appliance to cool down sufficiently before using it.
• When you have finished using the appliance remove the plug from the wall socket and allow the appliance to cool down sufficiently before you clean and store it. See “Cleaning and maintenance”.

MENU SELECTION

The appliance has 11 programs that can be selected through the MENU button. The main features of the programs with their duration are indicated below:

1. BASIC 3:20

This is the most used program for kneading, rising and baking normal bread.

2. QUICK 1:58

This program is used to prepare the bread in less time than the BASIC program.

Bread baked with this program is usually smaller with a dense texture.

3. FRENCH 3:40

This program is used to prepare the typical French bread, with a crispy crust and a light texture. The rising time with this program is longer.

4. SUPER RAPID 1:59

This is a very short program to knead, rise and bake bread. The result will be a rough bread.

5. WHOLE WHEAT 3:30

This program is used to prepare whole wheat bread. As to the program used for white bread, the rising and baking phases in this program are longer since the dough contains a high quantity of whole wheat and it tends to rise less than the white flour.

6. SWEET 3:10

Program to knead sweet recipes.

7. DOUGH 1:50

This program is used to knead and rise dough without baking it. The dough can be used for making bread rolls, pizza, flat bread...

8. BAKE 1:00

This program only bakes bread without kneading and rising. This program can also be used to increase the baking time after using another standard bake program.

9. JAM 1:20

This program is used for preparing jams and marmalades.

10. SANDWICH 3:00

This program can be used for preparing a type of bread containing special ingredients (yoghurt, milk). The result is a bread with a soft crumb and a thin and soft crust.

11. HOME MADE

This program can be adapted by the user. All the program phases can be customized: kneading, rising, baking and keeping warm to make a personalized recipe.

See 'HOME MADE Program'.

When the Quick or Super Rapid program is used, it is better to replace the brewer's yeast with the baking powder and to warm up the liquid ingredients.

NOTE: The program duration is fixed and so it cannot be modified.

HOME MADE Program

In the HOME MADE program you have the possibility to adjust the timing of the different program elements to your particular wishes. In this way you can create completely personalized recipes.

The time ranges are as follows:

Program element	Time
KNEAD1	3-14 min.
RISE1	20-60 min.
KNEAD2	8-24 min.
RISE2	1-60 min.
RISE3	20-120 min.
BAKE	0-80 min.
WARM	0-120 min.

- Put the plug into the wall socket. A short beep will be heard and the backlight of the display will switch on for about 30 seconds.

The display will show Program 1, time 3:20 and temperature 180^ C . The two points (:) in the time indication do not blink to show that the program is not running.

• Press the MENU button (a) repeatedly till program number 11 (HOME MADE) is displayed.
• Press the PROCESS button (e) on the control panel.

On the display you can see that KNEAD1 starts blinking and the display shows the time setting for this KNEAD1 element of the program. Change the setting by pressing the TIME button (d) repeatedly. Each time you press the TIME button (d), the time setting will increase by one minute. If you keep the TIME button (d) pressed, the time setting will increase faster. When the time setting has reached the maximum setting, press the TIME button (d) again to go to the minimum time setting again. Adjust the time setting to the required setting.

• Press the PROCESS button (e) to go to the setting of the next program phase (RISE1). Change the time setting in the same way as described above.

• Press the PROCESS button (e) each time to adjust time settings for the remaining program elements: KNEAD2, RISE2, RISE3, BAKE; in addition to the time it is also possible to select the baking temperature by pressing the TEMPERATURE button repeatedly till the desired temperature and WARM are displayed.

• After adjusting the program settings, press the START/STOP button to store the program.

• You can delay the time at which you have the bread ready by using the TIME button. See “Timer function”.
• Press the START/STOP button again to restart the program.
• For further baking, see “Baking” and “End”.

TEMPERATURE SELECTION

The baking temperature is indicated on the display in ^ C and also with an arrow indicating the type of temperature: lower, medium or high.

No. Program	LOW	MEDIUM	HIGH
1. BASIC	160°C	180°C 200°C
2. QUICK	165°C	175°C	185°C
3. FRENCH	160°C 180°C 200°C
4. SUPER RAPID	180°C 190°C 200°C
5. WHOLE WHEAT	160°C 180°C 200°C
6. SWEET	160°C 180°C 200°C
7. DOUGH	n.a.	n.a.	n.a.
8. BAKE	160°C	180°C	200°C
9. JAM	n.a. n.a. n.a.
10. SANDWICH	160°C 180°C 200°C
11. HOME MADE	Progr.	Progr.	Progr.

Press the TEMPERATURE button to move through the LOWER, MEDIUM and HIGH settings.

This function allows defining perfectly the bread crust browning.

Select the crust browning level:

• Soft
• Normal
• Crisp

The baking times are normally set on the browning level Normal.

BREAD SIZE SELECTION

Only for the programs BASIC, FRENCH, SUPERRAPID, WHOLE WHEAT, SWEET and SANDWICH. Press the BREAD SIZE button size to move through the quantity settings indicated aside.

The setting 2.5 LB and 2 LB are

Setting	Quantity
2.5 lb.	1130 g.
2.0 lb.	900 g.
DOUBLE	2x450 g.

normally used for the single basket while the DOUBLE setting is normally used for the double basket.

TIMER

The timer enables you to specify when the appliance must complete the selected program. It is available with the following programs: BASIC, FRENCH, WHOLE WHEAT, SWEET, BAKING, SANDWICH and HOME MADE.

The maximum time that can be set is 13 hours.

- Add the ingredients one by one to the basket. Begin by pouring water or liquid into the basket. Then add the flour and, depending on the recipe, add sugar, salt, butter and yeast or baking powder.

NOTE: Put the yeast or baking powder in a hollow in the flour and each of the other ingredients in a corner of the basket. The yeast must not come into contact with liquids, salt or butter, since this would immediately stop the fermentation process.

• Select the required program, temperature and quantity settings.
  EXAMPLE: it is 10.00 PM and you wish the freshly-baked bread to be ready at 7:30. In this case, the time difference is 9 hours and 30 minutes. Use the TIME button to set the timer of about 9:30. Each time you press the TIME button the time will increase by 10 minutes.
• Press the START/STOP button to start the timer. The two points (:) in the time display will start blinking to show that the clock is running. The timer will start the program and ensures that your bread will be ready at the adjusted time.

NOTE: If the timer function is set, we recommend not to use easily perishable ingredients such as milk, eggs, fruit or vegetable purées.

TURNING OFF AND STORING THE APPLIANCE

• Remove the plug from the plug socket.
• Allow the appliance to cool down.
• Clean the appliance and all accessories (see “Cleaning and maintenance”).
• Store the appliance in a dry, frost-free location.

INGREDIENT SELECTION

It is possible not only to bake bread according to one of the recipes indicated, but also to try new recipes using different ingredients. To do this, it is useful to have much information on the different ingredients to prepare bread.

FLOUR

The main ingredient of bread is flour. There are many different kinds of flour and mixes of flour. The type of flour used makes a big difference for bread. For example, since wheat flour contains much gluten, it rises better than the heavier flour. Therefore, less yeast is needed. Gluten is a protein compound which is found in cereals, such as wheat, oats, rye and barley. As the bread rises, gluten creates a network that keeps in the carbon dioxide bubbles and this makes the bread rise.

'Patent flour' or household flour

Most of the white flour is called ‘patent flour’ or household flour. It has almost no fibres or seeds, but it contains much gluten. This flour is usually used to bind soups and sauces, but also to bake (white) bread.

Wheat flour and wheatmeal

Wheat flour is white wheatmeal. Wheatmeal is a little greyer and it contains a small quantity of fibres and seeds. Wheat flour and wheatmeal also contain much gluten.

Whole wheat flour

Whole wheat flour is obtained from whole untreated grains of wheat. It conains all the wheat fibres and seeds. Whole wheat contains much gluten as wheat flour, but it is heavier because of fibres and seeds. As

a result, the bread will be more compact if it made using only whole wheat.

Therefore, some bakers add wheat flour.

Besides these types of flour there are many other types of flour: oatmeal, wheat meal, maize mill and rye flour.

Flour mixes

Most types of flour can be mixed. The combination of buckwheat flour/oatmeal/wheat flour is a good example. It is also possible to mix barley meal and wheat flour. Various mixes can also be bought in shops, such as cornmeal, six-grain meal, nine-grain meal or ten-grain meal. These mixes sometimes contain flour and/or bread improvers.

All-in-one mixes

It is also possible to buy mixes containing all the ingredients, except water. These mixes are easy and quick to use.

YEAST

Yeast is necessary to make the bread rise. It is possible to buy fresh yeast (blocks) or dry yeast (granules). The fresh yeast taste is slightly stronger than the dry yeast taste. There are several brands of dry yeast and the effect they have varies somehow. The yeast that suits you the best is a question of personal preference. Roughly about half the weight of dry yeast (also called instant yeast) is necessary compared to fresh yeast. The yeast effect can be affected if it comes into contact with salt or fats. Salt dries out yeast and the fats hold the yeast cells, so that the dough does not rise any more. Therefore, it is important to ensure that the yeast, salt and butter are not placed too close to each other inside the breadmaker.

SALT

Salt adds to the taste of bread, but it is also important for the crust and for rising (although salt can also stop the bread rising if it comes into contact with yeast). Salt strengthens the gluten formation which shapes bread.

Salt also ensures that the bread does not rise out of the basket and then sinks before it is well-backed. It is possible to bake low-sodium or salt-free bread, but the ingredients must be varied.

LIQUIDS

The most common liquid used to bake bread is water. To knead bread you can also use milk (soya milk), yoghurt, etc. Of course the choice of the liquid to use for kneading depends on the personal taste.

The use of liquids other than water influences the bread rising and structure as well.

The whole milk keeps the bread fresh longer thanks to the fats it contains, while the sugar it contains (lactose) increases the rising power.

A good variant of fresh milk is powdered milk. Start with a small quantity (1 spoon) and check the kneading result. Of course powdered milk cannot replace the liquid: some water must be added, too.

SUGAR

Sugar only makes a small contribution to the rising process and it helps to create the crust.

Instead of sugar it is possible to use honey, treacle or syrup.

Do not use coarse-grained sugar (hard sugar) or vanilla sugar in the breadmaker. This could damage the anti-stick surface.

Sugar cannot be replaced with artificial sweeteners during baking. These substances are generally denatured by heat.

FATS

Fats are bread improvers. It is not necessary to use it but if you do bread is better. Fats make the dough softer and ensure that it can rise more easily. They also contain the gluten that keeps in the carbon dioxide. This makes bread softer and fresher for a long time.

Different types of fats can be used. Oil (sunflower oil or olive oil), butter and margarine ensure an excellent result.

Oil makes the crust softer. Margarine makes the crust crispier and improves the rising process. When herb bread is baked, using a seasoned oil such as walnut oil, garlic oil or basil oil could add taste.

NOTE: When the ingredients are inserted into the basket they must be at room temperature. Never use a too hot liquid since it can have a negative effect on the yeast.

OTHER INGREDIENTS

Other ingredients can be used to the dough according to one's own taste. For example herb, fruit or garlic bread can be a savoury alternative.

Other ingredients can only be added after the beep. If the ingredients are added too early, they will be ground by the kneading blade.

As many ingredients as you want can be added, but remember that what you add can affect the rising process and the final result.

For example, if you add some cheese, fewer fats must be used since cheese already contain fats. The same goes for tomatoes, vegetables and the other ingredients that contain much water. It is advisable to add ingredients containing as little water as possible. Therefore, add dried or peeled tomatoes or tomatoes in oil instead of fresh tomatoes.

It is possible to add ingredients with a weight equal to 50-100 % of the flour weight, but remember that the heavier the bread, the more difficult the rising. Therefore, to obtain a heavier bread, use more yeast.

CURRANTS

Currants can be added in two ways:

Very rapid: wash, soak and add to the dough.

Better way: wash, soak for about fifteen minutes in tepid water, let them drip in a pasta strainer and let them stand (if necessary covered) at room temperature for a whole night.

With the rapid way, the currants remove some other liquid from the dough, making it drier. Of course, there are no problems if the bread is eaten in the same day.

In any case, dry the currants before adding them to the dough. If the dough is little stiff, the currants as well as other heavy ingredients may settle on the bottom. In this case it can be useful to flour the currants before adding them to the dough.

Some ingredients can be added with the flour (without waiting for the beep).

Generally speaking it is better to add the seeds and all the “hard” ingredients after the beep, as well as the ingredients that smash easily during the kneading, such as olives and currants. On the contrary,

cheese, grated apples, bran and other additional ingredients, that must mingle perfectly in the dough, can be inserted into the baskey with the flour.

BRAN

Bran is generally added to obtain a stiffer bread full of fibres, but whole wheat flour already contains much bran. Therefore, with this type of flour it is not necessary to add bran since it could have a negative effect absorbing much water and drying too much the bread. On the contrary, bran can be added without problems to blended flour, made up of several cereals.

EGGS

If you add an egg-yolk, bread becomes softer. Do not add more than two egg-yolks every 500 grams of flour. Too many yolks make the dough too soft. The yolks can be poured into the basket with the flour. Since the yolks contain some liquid, use less water.

You will find below a non-exhaustive list of the ingredients that can be added to the dough: sunflower seeds, linseeds, sesamum seeds, poppy seeds, pumpkin seeds, cornflakes, nuts, figs, dates, bran, corn, all types of grated cheese, cube ham, aniseeds, caraway, cloves and other spices and fresh or dry herbs, grated carrots, olives, tomatoes, garlic, ground onions, fried onions, chive, basil, pesto, pine nuts, currants (soak as described before), tropical dried fruit (soak as the currants), vanilla sugar, muesli, lemon juice, pieces of orange peel, (grated) apple, cinnamon, ginger, chilli purée, maize grains, all types of fruit and vegetables, etc.

GARNISH

Different types of garnishing can be used to garnish bread:

Egg icing: whip an egg with a spoon of water and apply to the risen dough before baking. Do not apply a too thick layer of egg, otherwise the crust risks burning.

Butter icing / milk icing: sprinkle with melted butter/milk/liquid cream on the bread just taken out of the oven. The crust will be softer and brighter.

Cheese icing: grate some cheese (emmenthal, cheese similar to Parmesan cheese..) and apply to the dough before baking.

Pumpkin seeds, poppy seeds, caraway, sesame: after applying the icing spread these seeds on the bread surface.

MIXTURES AND JAMS

Using program 7 (DOUGH) it is possible to prepare doughs that can be kneaded later and baked.

Using program 9 (JAM), you can obtain tasty jams.

In this case, follow the instructions below:

• Wash the fresh fruit
• Peel apples, pears, peaches and other types of fruit with peel.
• Use always the quantities recommended in the recipes otherwise the jam risks boiling too little or too much.
• Weigh the fruit and cut it into small pieces (1 cm max).
• Add sugar and jelly/isinglass in the proportion of 2 to 1.
• Mix the fruit with the sugar and start the program.
• At the end pour the jam into hot containers.

SUGGESTIONS ON PREPARING THE BREAD

To achieve a good result, especially with a recipe which has never been experienced before, it is necessary to check if the dough consistency is correct. After about 10 minutes from the beginning of the working, observe the dough appearance through the viewing window (6): its surface must be quite homogeneous and it must move around the basket without crumbling nor remaining attached to the walls. In order to get a more precise idea about it, observe the three pictures below. The first one shows a too hard dough, the second one a too soft dough and the third one, on the contrary, a dough with the correct consistency.

Close-up of a textured, irregularly shaped object inside a dark container (no visible text or symbols)

Close-up of a textured, brownish surface with dark background (no visible text or symbols)

Close-up of a dough ball inside a container, no text or symbols visible

The consistency can be adjusted by adding some water or flour, one spoon at a time, and waiting for some minutes until it is blended into the dough and before adding something more, if needed.

Given the many factors that contribute to make bread (type of yeast, room temperature, air humidity, etc.) any ‘bad’ results are not attributable to the malfunctioning of the appliance but to these factors.

Carry out various tests to acquire suitable experience.

Let the bread cool down on a grill

After baking, let the bread cool down on a grill. The heat can then escape from all sides. Cut the bread when it is cold. Homemade bread can be cut better when it is cold.

Storing bread

Once the homemade bread is cold, it is advisable to wrap it in a tea-towel. This keeps the crust fresh and crisp. Some special paper bags are also available. The bread becomes soft it is kept in a plastic bag or in the refrigerator.

Freezing bread

Homemade bread can be frozen when it is cold. Freeze it in daily portions.

Defrost the bread at room temperature since the microwave oven dries it out too quickly.

Although the bread can be frozen, it always has a negative effect on its quality.

Darker bread

A spoon of cocoa powder can be added to the flour to give bread a darker colour, without changing its flavour.

Crispier crust

To obtain a crispier crust leave the bread in the breadmaker from ten to fifteen minutes during the keep-warm phase.

If the bread rises out of the basket

The rising process can be followed from the viewing window. Avoid opening the lid during the rising process since the bread could sink. However, should the bread rise out of the basket during rising, by sticking against the viewing window (even during baking), lift the lid for a while. The dough will then sink slightly.

Small, compact bread

Too much liquid produces small and flat bread. The dough does not rise properly since it is too wet. The yeast could be too old.

Too dry bread

If an insufficient quantity of liquid is added, bread will be too dry. Add a little more water or milk. On the contrary, if bread is ok after baking, but it dries out quickly, add more oil or butter.

Sunken bread

If the bread rises well but it sinks during baking, try to use the QUICK program. As a rule longer programs increase the chance of the bread to sink.

SPECIAL SIGNALS ON THE DISPLAY

When “H:HH” appears on the display (g) after the appliance has been turned on, the temperature inside the machine is still too high for a new preparation.

Turn the appliance off, open the lid (4) and let it cool.

When “E:EE” appears on the display after the appliance has been turned on, the temperature sensor is damaged and must be replaced.

Contact an assistance centre authorised by Termozeta.

CLEANING AND MAINTENANCE

WARNING

Before carrying out any cleaning operation, always disconnect the plug from the power outlet and wait for the appliance to cool.

Clean the basket (2) or (3) and the kneading blades (8) with a normal non-abrasive sponge and dishwashing liquid, do not scratch the non-stick surface. Once finished, dry all the parts thoroughly. Do not place the basket and the kneading blades into the dishwasher.

Clean the outside and inside of the appliance body with a slightly damp sponge.

Do not use chemical or abrasive substances.

Do not immerse the body of the appliance in water or other liquids. Keep the appliance in a dry place.

RECIPES

Consider the following measurement units:

$$ \mathrm{Cup} = 2 5 0 \mathrm{ml} $$

$$ \mathrm{Tbsp} = \text { tablespoon } = 1 5 \mathrm{ml} $$

$$ T s p = \text { teaspoon } = 5 m l. $$

WHITE BREAD - Program: BASIC
QUANTITYINGREDIENTS	1130g	900g 450g
Water	400ml	330ml	160ml
Margarine or butter	2+1/2tbsp	2tbsp	1tbsp
Salt	2tsp	1+1/2tsp	1tsp
Flour	4+2/3cups	4cups	2cups
Sugar	2+1/2tbsp	2tbsp	1tbsp
Powdered milk	2+1/2tbsp	2tbsp	1tbsp
Baking powder	1+3/4tsp	1+1/2tsp	1tsp

SWEET BREAD - Program: SWEET
QUANTITYINGREDIENTS	1130g	900g 450g
Water + 1 egg	410ml	330ml	160ml
Margarine or butter	4tbsp	3tbsp	2tbsp
Salt	1+3/4tsp	1tsp	1/2tsp
Flour	4+2/3cups	4cups	2cups
Sugar	5tbsp	4tbsp	3tbsp
Baking powder	1+3/4tsp	1+1/2tsp	1tsp
Powdered milk	2+1/2tbsp	2tbsp	1tbsp

SANDWICH - Program: SANDWICH

QUANTITYINGREDIENTS	1130g	900g 450g
Water	400ml	330ml	160ml
Margarine or butter	3tbsp	2tbsp	1tbsp
Salt	2tsp	1+1/2tsp	1tsp
Powdered milk	3tbsp	2tbsp	1tbsp
Sugar	2+1/2tbsp	2tbsp	1tbsp
Flour	4+2/3cups	4cups	2cups
Baking powder	1tsp	1tsp	1tsp

FRENCH BREAD - Program: FRENCH

QUANTITYINGREDIENTS	1130g	900g 450g
Water	400ml	330ml	160ml
Salt	1+1/2tsp	1tsp	1tsp
Sugar	2tbsp	1+1/2tbsp	1tbsp
Flour	4+2/3cups	4cups	2cups
Margarine or butter	3tbsp	2tbsp	1tbsp
Baking powder	1+3/4tsp	1+1/2tsp	1tsp

WHOLE WHEAT BREAD - Program: WHOLE WHEAT

QUANTITYINGREDIENTS	1130g	900g 450g
Water	380ml	330ml 160ml
Margarine or butter	4tbsp	3tbsp	2tbsp
Salt	2+1/2tsp	2tsp 1tsp
Whole wheat	3+1/3cups	2+1/2cups	1cup
Flour	1+1/3cups	1+1/2cups	1cup
Sugar	3tbsp	2tbsp	1tbsp
Powdered milk	4tbsp	3tbsp	2tbsp
Baking powder	2tsp	1+1/2tsp	1+1/2tsp
QUICK BREAD - Program: QUICK
INGREDIENTS	QUANTITY	1130g	900g 450g
Water (48°C)		460ml	/
Margarine or butter		4tbsp	/
Salt		1+1/2tsp / /
Flour 5cups			/
Sugar		5tbsp	/
Baking power		1+1/2tsp	/

SUPER RAPID BROWN - Program: SUPER RAPID
INGREDIENTS	QUANTITY	1130g	900g 450g
Water (48°C)		450ml	350ml 150ml
Eggs		1	1	1
Margarine or butter		3tbsp	2tbsp	1tbsp
Salt		1+1/2tsp	1tsp	1tsp
Sugar		4tbsp	3tbsp	2tbsp
Flour		4+2/3cups	4cups 2cups
Baking powder		3+1/2tsp	3tsp	2tsp
Powdered milk		3tbsp	2tbsp	1tbsp

SESAME BREAD - Program: SESAME
INGREDIENTS	QUANTITY	1130g	900g 450g
Water		400ml / 160ml
Margarine or butter		5tbsp	/
Powdered milk		5tbsp	/
Sesamum seed		4tbsp	/
Flour		4+2/3cups	/ 2cups
Sugar		4tbsp	/
Salt		1+1/2tsp	/ 3/4tsp
Baking powder		1+1/2tsp	/ 1tsp

COFFEE BREAD- Program: BASIC

QUANTITY INGREDIENTS	1130g	450g
Water	380ml	130ml
Eggs	1	1
Margarine or butter	3tbsp	1tbsp
Powdered milk	2tbsp	1tbsp
Instant coffee	4 bags 2 bags
Honey	2tbsp	1tbsp
Flour	4+1/3cups	2cups
Sugar	1/3cup 1/5cup
Salt	1+1/3tsp	1tsp
Baking powder	1+1/4tsp	1tsp

CURRANT BREAD - Program: BASIC

QUANTITY INGREDIENTS	1130g	450g
Water	360ml	130ml
Eggs	1	1
Margarine or butter	4tbsp	2tbsp
Powdered milk	1/2cup 1/4cup
Currants	1/2cup 1/4cup
Honey	2tbsp	1tbsp
Flour	4cups 2cups
Sugar	1/3cup	3tbsp
Salt	1+1/2tsp	3/4tsp
Baking power	1+1/2tsp	1tsp

BANANA BREAD-Program: SWEET

QUANTITY INGREDIENTS	1130g	450g
Water	380ml	140ml
Eggs	1	1
Margarine or butter	4tbsp	2tbsp
Powdered milk	1/2cup 1/4cup
Banana	1cup 1/2cup
Honey	2tbsp	1tbsp
Flour	4+1/2cups	2cups
Sugar	1/2cup 1/5cup
Salt	1+1/2tsp	3/4tsp
Baking powder	1+1/4tsp	3/4tsp

NUT BREAD - Program: BASIC

QUANTITY INGREDIENTS	1130g	450g
Water	370ml	130ml
Eggs	1	1
Margarine or butter	5tbsp	2tbsp
Powdered milk	5tbsp	2tbsp
Honey	2tbsp	1tbsp
Nuts	3/4cup	1/5cup
Flour	4+1/2cups	2cups
Sugar	4tbsp	2tbsp
Salt	1+1/2tsp	3/4tsp
Baking powder	1+1/2tsp	1tsp

Note: cut the banana into pieces and add it after all the other ingredients.
Note: grind the nuts and add them to the second dough.

COCONUT BREAD- Program: SWEET
QUANTITY INGREDIENTS	1130g	450g
Water	380ml	140ml
Eggs	1	1
Margarine or butter	4tbsp	2tbsp
Powdered milk	1/2cup 1/4cup
Honey	2tbsp	1tbsp
Coconut	1/2cup 1/4cup
Flour	4 1/3cups	2cups
Sugar	1/2cup	1/4 cup
Salt	1+1/2tsp	1tsp
Baking powder	1+1/2tsp	1+1/2tsp

Note: add half coconut after the second dough and add the rest at the end of the dough.

DOUGH- Program: DOUGH
QUANTITY INGREDIENTS	1130g	450g
Water	400ml	160ml
Margarine or butter	3tbsp	1tbsp
Salt	1+1/4tsp	3/4tsp
Flour	4+2/3cups	2cups
Sugar	2+1/2tbsp	1tbsp
Baking powder	2tsp 1tsp

JAM - Program: JAM
QUANTITY INGREDIENTS	1130g	450g
Ground strawberries	4cups	1+1/2cups
Sugar	10tbsp	5tbsp
Lemon juice	6tsp 3tsp

The double basket

It can be used in 3 ways:

1) Make bread with any program using only a part of the double basket.
2) Make the same type of bread with any program on both parts of the double basket.
3) Make two different types of bread at the same time according to the programs contained in the table below:

MENU		TYPE OF BREAD
1	Basic	White bread and sweet bread
2	Sweet	White bread and sweet bread
3	Basic	White bread and French bread
4	French	White bread and French bread
5	Whole wheat	Whole wheat bread and French bread
6	French	Whole wheat bread and French bread
7	Sandwich	Sandwich and sweet bread
8	Sweet	Sandwich and sweet bread
9	Basic	White bread and Sandwich
10	Sandwich	White bread and Sandwich

Illustration of hands operating a cooking appliance into a rectangular oven (no text or symbols visible)

Illustration of a hand placing a small object into a container with a dashed arrow indicating direction (no text or symbols)

Illustration of a hand pressing down on a rice cooker with a black checkmark indicating the process (no text or symbols)

Illustration of a hand cleaning a mesh material with a magnified inset showing the meshing (no text or symbols)

Illustration of a steaming cylindrical dessert on a cooling rack (no text or symbols)

SEE ET A DE G B H N G R E D I E A T L SEE ET A DE G B H N G R E D I E A T L SEE ET A DE G B H N G R E D I E A T L

Close-up of a textured, circular object with a beigeish interior, possibly a food item or substance (no visible text or symbols)

Close-up of a textured, irregularly shaped object with dark background (no visible text or symbols)

Close-up of a dough ball inside a container, no text or symbols visible

Tbsp (tablespoon) = cuchara grande = cuchara de mesa = 15ml

Tsp (teaspoon) = cucharilla = cucharilla de café = 5ml.

PAN BLANCO - Programa: PAN NORMAL
CANTIDAD INGREDIENTES	1130g	900g 450g
Agua	400ml	330ml	160ml
Margarina o mantequilla	2+1/2tbsp	2tbsp	1tbsp
Sal	2tsp	1+1/2tsp	1tsp
Harina	4+2/3cups	4cups	2cups
Azúcar	2+1/2tbsp	2tbsp	1tbsp
Leche en polvo	2+1/2tbsp	2tbsp	1tbsp
Polvo de hornear	1+3/4tsp	1+1/2tsp	1tsp

PAN DULCE - Programa: PAN DULCE
CANTIDAD INGREDIENTES	1130g	900g 450g
Agua + 1 huevo	410ml	330ml	160ml
Margarina o mantequilla	4tbsp	3tbsp	2tbsp
Sal	1+3/4tsp	1tsp	1/2tsp
Harina	4+2/3cups	4cups	2cups
Azúcar	5tbsp	4tbsp	3tbsp
Polvo de hornear	1+3/4tsp	1+1/2tsp	1tsp
Leche en polvo	2+1/2tbsp	2tbsp	1tbsp
SANDWICH - Programa: SANDWICH
CANTIDAD INGREDIENTES	1130g	900g 450g
Agua	400ml	330ml	160ml
Margarina o mantequilla	3tbsp	2tbsp	1tbsp
Sal	2tsp	1+1/2tsp	1tsp
Leche en polvo	3tbsp	2tbsp	1tbsp
Azúcar	2+1/2tbsp	2tbsp	1tbsp
Harina	4+2/3cups	4cups	2cups
Polvo de hornear	1tsp	1tsp	1tsp

PAN FRANCÉS - Programa: PAN FRANCÉS
CANTIDAD INGREDIENTES	1130g	900g 450g
Agua	400ml	330ml	160ml
Sal	1+1/2tsp	1tsp	1tsp
Azúcar	2tbsp	1+1/2tbsp	1tbsp
Harina	4+2/3cups	4cups	2cups
Margarina o mantequilla	3tbsp	2tbsp	1tbsp
Polvo de hornear	1+3/4tsp	1+1/2tsp	1tsp

PAN INTEGRAL - Programa: INTEGRAL
CANTIDADINGREDIENTES	1130g	900g 450g
Agua	380ml	330ml 160ml
Margarina o mantequilla	4tbsp	3tbsp	2tbsp
Sal	2+1/2tsp	2tsp 1tsp
Harina integral	3+1/3cups	2+1/2cups	1cup
Harina	1+1/3cups	1+1/2cups	1cup
Azúcar	3tbsp	2tbsp	1tbsp
Leche en polvo	4tbsp	3tbsp	2tbsp
Polvo de hornear	2tsp	1+1/2tsp	1+1/2tsp
PAN RÁPIDO - Programa: PAN RÁPIDO
INGREDIENTES CANTIDAD	1130g	900g 450g
Agua (48°C)	460ml	/	/
Margarina o mantequilla	4tbsp	/	/
Sal	1+1/2tsp / /
Harina	5cups	/	/
Azúcar	5tbsp	/	/
Polvo de hornear	1+1/2tsp	/	/

PAN SUPER RÁPIDO - Programa: SUPER RÁPIDO
INGREDIENTES	CANTIDAD	1130g	900g 450g
Agua (48°C)		450ml	350ml 150ml
Huevos		1	1	1
Margarina o mantequilla		3tbsp	2tbsp	1tbsp
Sal 1+1/2tsp			1tsp	1tsp
Azúcar		4tbsp	3tbsp	2tbsp
Harina		4+2/3cups	4cups 2cups
Polvo de hornear		3+1/2tsp	3tsp	2tsp
Leche en polvo		3tbsp	2tbsp	1tbsp

PAN DE SÉSAMO - Programa: PAN NORMAL
INGREDIENTES	CANTIDAD	1130g	900g 450g
Agua		400ml / 160ml
Margarina o mantequilla		5tbsp	/
Leche en polvo		5tbsp	/
Semillas de sésamo		4tbsp	/
Harina		4+2/3cups	/ 2cups
Azúcar		4tbsp	/
Sal		1+1/2tsp	/ 3/4tsp
Polvo de hornear		1+1/2tsp	/

PAN DE CAFÉ - Programa: PAN NORMAL
CANTIDAD INGREDIENTES	1130g 450g
Agua	380ml	130ml
Huevos	1	1
Margarina o mantequilla	3tbsp	1tbsp
Leche en polvo	2tbsp	1tbsp
Café soluble	4 sobres	2 sobres
Miel	2tbsp	1tbsp
Harina	4+1/3cups	2cups
Azúcar	1/3cup 1/5cup
Sal	1+1/3tsp	1tsp
Polvo de hornear	1+1/4tsp	1tsp

PAN DE PASAS-Programa: PAN NORMAL
CANTIDAD INGREDIENTES	1130g 450g
Agua	360ml	130ml
Huevos	1	1
Margarina o mantequilla	4tbsp	2tbsp
Leche en polvo	1/2cup 1/4cup
Pasas	1/2cup 1/4cup
Miel	2tbsp	1tbsp
Harina	4cups 2cups
Azúcar	1/3cup 3tbsp
Sal	1+1/2tsp	3/4tsp
Polvo de hornear	1+1/2tsp	1tsp

PAN DE PLÁTANO - Programa: PAN DULCE
CANTIDAD INGREDIENTES	1130g 450g
Agua	380ml	140ml
Huevos	1	1
Margarina o mantequilla	4tbsp	2tbsp
Leche en polvo	1/2cup 1/4cup
Plátano	1cup 1/2cup
Miel	2tbsp	1tbsp
Harina	4+1/2cups	2cups
Azúcar	1/2cup 1/5cup
Sal	1+1/2tsp	3/4tsp
Polvo de hornear	1+1/4tsp	3/4tsp

PAN DE NUECES - Programa: PAN NORMAL
CANTIDAD INGREDIENTES	1130g 450g
Agua	370ml	130ml
Huevos	1	1
Margarina o mantequilla	5tbsp	2tbsp
Leche en polvo	5tbsp	2tbsp
Miel	2tbsp	1tbsp
Nueces	3/4cup	1/5cup
Harina	4+1/2cups	2cups
Azúcar	4tbsp	2tbsp
Sal	1+1/2tsp	3/4tsp
Polvo de hornear	1+1/2tsp	1tsp

In accordance with European Directives 2002/95/CE, 2002/96/CE and 2003/108/CE on the restriction of the use of dangerous substances in electric and electronic equipment as well as their waste disposal.

• The barred symbol of the rubbish bin shown on the equipment indicates that, at the end of its useful life, the product must be collected separately from other waste.
• Therefore, any products that have reached the end of their useful life must be given to waste disposal centres specialising in separate collection of waste electrical and electronic equipment, or given back to the retailer at the time of purchasing new similar equipment, on a one for one basis.
• The adequate separate collection for the subsequent start-up of the equipment sent to be recycled, treated and disposal of in an environmentally compatible way contributes to preventing possible negative effects on the environment and health and optimises the recycling and reuse of components making up the apparatus.
• Abusive disposal of the product by the user involves application of the administrative sanctions according to the laws in force.

Spain