OW 5006 - Bread maker MOULINEX - Free user manual and instructions

Product type	Bread machine
Brand	MOULINEX
Model	OW 5006
Number of programs	14 programs: Basic, French, Whole wheat, Sweet, Rapid, Gluten-free, Salt-free, Rich in omega 3, Damper, Cake, Jam, Pasta, Yeast doughs, Bake only
Bread weight	750 g, 1000 g or 1500 g (depending on program)
Crust color	3 levels: Light, Medium, Dark
Delayed timer	Up to 15 hours in advance (not available for programs 5, 6, 9, 10, 11, 12, 13, 14)
Keep warm	Automatic for 1 hour after baking (programs 1 to 10)
Maximum dough capacity	1500 g total dough (do not exceed 900 g flour and 13 g yeast)
Included accessories	Bread pan, kneading paddles, measuring cup, double measuring spoon, hook for removing paddles
Safety	Automatic shut-off at end of cycle, 7-minute memory protection in case of power failure, grounded outlet required
Care and cleaning	Clean with a damp sponge; wash pan and paddles with warm soapy water; do not wash in dishwasher; do not immerse the appliance body
Spare parts and repairability	Use appropriate accessories; any service must be carried out by an approved service center
General information	Household use only; power supply voltage corresponding to that of the electrical installation; sound power level 55 dBa

Frequently Asked Questions - OW 5006 MOULINEX

How do I choose the right program for my recipe?

Use the MENU button to scroll through the 14 programs. For example, program 1 (Basic) is suitable for most wheat breads, program 3 (Whole wheat) for whole wheat flour, program 6 (Gluten-free) requires a ready-to-use gluten-free mix, and program 11 (Jam) for making jams.

What is the order of ingredients to follow?

Follow this order: first the liquids (water, milk, eggs, butter), then salt, sugar, the first half of the flour, powdered milk if used, specific solid ingredients, the second half of flour, and finally yeast (which must not touch liquids or salt).

Can I use the delayed start for all recipes?

No. The delayed start is available for most programs except programs 5 (Rapid), 6 (Gluten-free), 9 (Damper), 10 (Cake), 11 (Jam), 12 (Pasta), 13 (Yeast doughs) and 14 (Bake only). Also, avoid using it with perishable ingredients like fresh milk, eggs, yogurt, cheese or fresh fruit.

What to do if the bread does not rise enough?

Check the freshness of the yeast (must be active and used within 48 hours of opening), adherence to quantities (too much salt or not enough water can hinder rising), liquid temperature (they should be at room temperature), and make sure the yeast has not been in contact with salt or water before kneading.

How to clean the bread machine?

Unplug the appliance. Clean the body with a damp sponge without household cleaner or abrasive pad. Wash the pan and paddles with warm soapy water (do not put them in the dishwasher). If the paddles are stuck, let them soak for 5 to 10 minutes. Never immerse the appliance body or lid.

What is the maximum amount of flour I can use?

Do not exceed 900 g flour and 13 g yeast total. The total dough must not exceed 1500 g.

How to remove paddles stuck in the bread?

Use the hook accessory provided. Once the bread is turned out while still warm, lay it on its side, insert the hook into the paddle shaft and gently pull to remove it. Repeat for the other paddle. You can also lightly oil the paddles before adding ingredients to prevent sticking.

What to do in case of a power failure during a cycle?

The machine has a 7-minute memory protection. If the outage is brief (less than 7 min), the program will resume where it left off. Beyond that, the program is lost and you must start over.

Can I use program 14 (Bake only) for other purposes?

Yes. Program 14 allows baking only for 10 to 70 minutes (adjustable in 10-minute increments). It can be used to bake yeast doughs prepared with program 13, to warm or crisp up already baked bread, or to finish baking after a power outage.

How do I make gluten-free bread with this machine?

Use program 6 (Gluten-free) exclusively with ready-to-use gluten-free mixes. Clean the pan thoroughly to avoid contamination with other flours. Make sure the yeast used is also gluten-free. As the dough is denser, it may be necessary to scrape down the dough from the sides with a plastic spatula during kneading.

USER MANUAL OW 5006 MOULINEX

A - lid with window
B - control panel

C - bread pan
D - kneading
piddles

E - graduated beaker
F - double doser
G - hook accessory for lifting out kneading paddles

fl - tablespoon measure
f2 - teaspoon measure

b1 - display screen

b6 - choice of programmes
b3 - weight selection
b4 - buttons for setting

delayed start and adjusting the time for programme 14

SAFETY RECOMMENDATIONS

LET'S HELP TO PROTECT THE ENVIRONMENT!

① Your appliance contains many materials that can be reused or recycled.
Take it to a collection point so it can be processed.

• Carefully read the instructions before using your appliance for the first time: the manufacturer does not accept responsibility for use that does not comply with the instructions.

• For your safety, this product conforms to all applicable standards and regulations (Low Voltage Directive, Electromagnetic Compatibility, Food Compliant Materials, Environment, ...).

• This appliance is not intended to be operated by means of an external firmer or separate remote-control system.

• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by an adult responsible for their safety. Children should be supervised to ensure that they do not play with the appliance.

• Use the appliance on a stable work surface away from water splashes and under no circumstances in a cubby-hole in a built-in kitchen.

• Make sure that the power it uses corresponds to your electrical supply system. Any error in connection will cancel the guarantee.

• It is compulsory to connect your appliance to a socket with an earth. Failure to respect this requirement can cause electric shock and possibly lead to serious injury. It is essential for your safety for the earth connection to correspond to the standards for electrical installation applicable in your country. If your installation does not have an outlet connected to earth, it is essential that before making any connection, you have a certified organisation intervene to bring your electrical installation into conformance.

• This product has been designed for domestic use only. Any commercial use, inappropriate use or failure to comply with the instructions, the manufacturer accepts no responsibility and the guarantee will not apply.

• This appliance is intended for domestic household use only. It is not intended to be used in the following applications, and the guarantee will not apply for:

• staff kitchen areas in shops, offices and
  other working environments;

• farm houses;
• by clients in hotels, motels and other residential type environments;

• bed and breakfast type environments.

• Unplug the appliance when you have finished using it and when you want to clean it.

• Do not use the appliance if:

• the supply cord is defective or damaged,
• the appliance has fallen to the floor and shows visible signs of damage or does not function correctly. In either case, the appliance must be sent to the nearest approved service centre to eliminate any risk. See the guarantee documents.
• If the power supply cord is damaged, it must be replaced by the manufacturer or its service agent or

a similarly qualified person in order to avoid a hazard.
- All interventions other than cleaning and everyday maintenance by the customer must be performed by an authorised service centre.
- Do not immerse the appliance, power cord or plug in water or any other liquid.
- Do not leave the power cord hanging within reach of children.
- The power cord must never be close to or in contact with the hot parts of your appliance, near a source of heat or over a sharp corner.
- Do not move the appliance when in use.
- Do not touch the viewing window during and just after operation. The window can reach a high temperature.
- Do not pull on the supply cord to unplug the appliance.
- Only use an extension cord that is in good condition, has an earthed socket and is suitably rated.
- Do not place the appliance on other appliances.
- Do not use the appliance as a source of heating.
- Do not use the appliance to cook any other food than breads and jams.
- Do not place paper, card or plastic in the appliance and place nothing on it.
- Should any part of the appliance catch fire, do not attempt to extinguish it with water. Unplug the appliance. Smother flames with a damp cloth.
- For your safety, only use accessories and spare parts designed for your appliance.
- All appliances undergo strict quality control. Practical usage tests are performed on randomly selected appliances, which would explain any slight traces of use.
- At the end of the programme, always use oven gloves to handle the pan or hot parts of the appliance. The appliance gets very hot during use.
- Never obstruct the air vents.
- Be very careful, steam can be released when you open the lid at the end of or during the programme.
- When using programme No. 11 (jam, compotes) watch out for steam and hot spattering when opening the lid.
- Do not exceed the quantities indicated in the recipes.

Do not exceed a total of 1500 g of dough.
Do not exceed a total of 900 g of flour and 13 g of yeast.

• The measured noise level of this product is 55 dBA.

INTRODUCTION

TIPS FOR MAKING GOOD BREAD

1. Please read these instructions carefully: the method for making bread with this appliance is not the same as for hand-made bread.
2. All ingredients used must be at room temperature (unless otherwise indicated) and must be weighed exactly. Measure liquids with the graduated beaker supplied. Measure liquids with the graduated beaker supplied. Use the double doser supplied to measure teaspoons on one side and tablespoons on the other. All spoon measures are level and not heaped. Incorrect measurements give bad results.
3. For successful bread making using the correct ingredients is critical. Use ingredients before their use-by date and keep them in a cool, dry place.
4. It is important to measure the quantity of flour precisely. That is why you should weigh out flour using a kitchen scale. Use packets of flaked dried yeast (sold in the UK as Easy Bake or Fast Action Yeast). Unless otherwise indicated in the recipe, do not use baking powder. Once a

packet of yeast has been opened, it should be sealed, stored in a cool place and used within 48 hours.

1. To avoid spoiling the proving of the dough, we advise that all ingredients should be put in the bread pan at the start and that you should avoid opening the lid during use (unless otherwise indicated). Carefully follow the order of ingredients and quantities indicated in the recipes. First the liquids, then the solids. Yeast should not come into contact with liquids, sugar or salt.

GENERAL ORDER TO BE FOLLOWED:

Liquids (butter, oil, eggs, water, milk)

Salt

Sugar

Flour, first half

Powdered milk

Specific solid ingredients

Flour, second half

Yeast

BEFORE YOU USE YOUR APPLIANCE FOR THE FIRST TIME

• Remove the accessories and any stickers either inside or on the outsid of the appliance - A.
• Clean all of the parts and the appliance itself using a damp cloth.

USING YOUR APPLIANCE

• Fully unwind the power cord and plug it into an earthed socket.

• A slight odour may be given off when used for the first time.

CLEANING AND MAINTENANCE

• Unplug the appliance.
• Clean all the parts, the appliance itself and the inside of the pan with a damp cloth. Dry thoroughly - B.
• Wash the pan and kneading paddies in hot soapy water. If the kneading paddies remain stuck in the pan, let it soak for 5 to 10 min.
• If necessary, remove the cover to clean it in hot water.

• Do not wash any part in a dishwasher.

• Do not use household cleaning products, scouring pads or alcohol.
  Use a soft, damp cloth.

• Never immerse the body of the appliance or the lid.

QUICK-START

Lift out the bread pan by lifting the handle and pulling forwards and backwards to unclip the two sides, one by one.

Fit the kneading paddies.

Put the ingredients in the pan in exactly the order recommended.

Make sure that all ingredients are weighed with precision.

Place the bread pan in the breadmaker. Replace the bread trough and press on one side then the other to engage the mixer drives and clip it in on both sides.

Close the lid. Plug in the bread maker. After you hear the beep, programme 1 settings are displayed by default, i.e. 1000g , medium browning.

Press the ① button.

The indicator light will come on.

The timer colon flashes. and the timer will count down. The operating indicator lights up.

The cycle will start.

Unplug the breadmaker at the end of the cooking or warming cycle. Lift the bread pan out of the breadmaker by pulling on the handle. Always use oven gloves as the pan handle is hot, as is the inside of the lid. Turn out the hot bread and place it on a rack for at least 1 hour to cool.

To get to know your breadmaker, we suggest trying the BASIC BREAD recipe for your first loaf.

BASIC WHITE BREAD (programme 1)	INGREDIENTS tsp > teaspoon - tbsp > tablespoon
BROWNING = MEDIUM	- OIL = 2 tbsp	- POWDERED MILK = 2.5 tbsp
	- WATER = 325 ml	- WHITE BREAD FLOUR = 600 g
WEIGHT = 1000 g	- SALT = 2 tsp	- YEAST = 1,5 tsp
TIME = 3:20	- SUGAR = 2 tbsp

A default setting is displayed for each programme. You will therefore have to select the desired settings manually.

SELECTING A PROGRAMME

Choosing a programme triggers a series of steps which are carried out automatically one after another.

（MENU）

The MENU button enables you to choose a certain number of different programmes. The time corresponding to the programme is displayed. Every time you press the (MEN), The number on the display panel switches to the next programme from 1-14

1 > basic white bread
2 > French bread
3 > whole wheat bread
4 > sweet bread

5 > fast bread
6 > gluten-free bread
7> salt-free bread
8 > bread rich in omega

9 > damper
10 > cake
11 > jams and computes
12 > pasta

13 > leavened dough (pizza for example)
14 > cooking only

1. The Basic white Bread programme is used to make most bread recipes using white wheat flour.
2. The French Bread programme corresponds to a traditional French crusty white bread recipe.
3. Whole wheat Programme is used to make whole wheat bread using whole wheat flour.
4. The Sweet Bread programme is for recipes containing more sugar and fat such as brioches and milk breads. If you are using special flour blends for brioche or rolls, do not exceed 1 kg of dough in total.
5. The Fast Bread programme is specifically for the FAST bread recipe. The weight and browning settings are not available in this programme.
6. Gluten-free bread is to be made exclusively from gluten-free ready-made mixes. It is suitable for persons with celiac disease, making them intolerant of the gluten present in many cereals (wheat, rye, barley, oats, Kamut, spelt wheat etc.). Refer to the specific recommendations on the packet. The trough must always be thoroughly cleaned to avoid any risk of contamination with other flours. In the case of a strictly gluten-free diet, take care that the yeast used is also gluten-free. The consistency of gluten-free

flours does not yield an ideal dough. The dough sticks to the sides and must be scraped down with a flexible plastic spatula during kneading. Gluten-free bread will be of a denser consistency and paler than normal bread.

1. Bread is one of greatest contributors to our daily salt intake. Reducing salt consumption can help reduce the risks of cardio-vascular problems.
2. This bread is rich in omega 3 fatty acids, thanks to a complete and nutritionally balanced recipe. Omega 3 fatty acids contribute to the proper function of the cardiovascular system.
3. The damper is based on a traditional Australian recipe, cooked on hot stones. It produces a compact, slightly brioche-like bread.
4. Can be used to make pastries and cakes with baking powder.
5. The Jams programme automatically cooks jams and compots (stewed fruits) in the pan.
6. Programme 12 only kneads. It is for unleavened pasta, like noodles for example.

7. The Leavened Dough programme does not bake. It is a kneading and rising programme for all leavened doughs such as pizza dough, rolls, sweet buns.

8. The cooking programme is limited to 10 to 70 min. only, adjustable in steps of 10min with light medium or dark browning.

It can be selected alone and used:

a) with the Leavened Dough programme,
b) to reheat cooked and cooled breads or to make them crusty,
c) to finish cooking in case of a prolonged electricity cut during a bread baking cycle.

The breadmaker should not be left unattended when using programme 14.

To interrupt the cycle before it is finished, the programme can be stopped manually by holding down the button ①.

SELECTING THE WEIGHT OF THE BREAD

The bread weight is set by default at 1000 g. This weight is shown for informational purposes. See the recipes for more details. Programmes 5, 9, 11, 12, 13, 14 do not have weight settings. Press the button to set the chosen product - 750 g, 1000 g or 1500 g. The indicator light against the selected setting comes on. Attention : certain recipes cannot be used to make a 750-g loaf. Refer to the recipe book.

SELECTING THE COLOUR OF THE CRUST (BROWNING)

By default, the colour of the crust is set at MEDIUM. Programmes 5, 9, 11 do not have a colour setting.

Three choices are possible: LIGHT/MEDIUM/DARK.

If you want to change the default setting, press the

button until the indicator light facing the desired setting comes on.

START/STOP

Press the ① button to switch the appliance on. The countdown begins.

To stop the programme or to cancel delayed programming, hold down on the ① button for 5 seconds.

CYCLES

On pages 22-23 is a table showing the steps in the various cycles according to the chosen programme.

KNEADING

For forming the dough's structure so that it can rise better.

> REST

Allows the dough to rest to improve kneading quality.

RISING

Time during which the yeast works to let the bread rise and to develop its aroma.

>BAKING

Transforms the dough into bread and gives it a golden, crusty crust.

WARMING

Keeps the bread warm after baking.
It is recommende that the bread should be turned out promptly after baking, however.

KNEADING: the dough is in the 1st or 2nd kneading cycle or in a stirring period between rising cycles. During this cycle, and for programmes 1, 2, 3, 4, 6, 7, 8, 9, 10 you can add ingredients: dried fruit or nuts, olives, bacon pieces, etc.

A beep indicates when you can intervene. See the summary table for preparation times (page 22-23) and the "extra" column.

This column indicates the time that will be displayed on your appliance's screen when the beep sounds. For more precise information on how long before the beep sounds, subtract the "extra" column time from the total baking time.

For example: "extra" = 2:51 and "total time" = 3:13, the ingredients can be added after 22 min.

RISING: the dough is in the 1st, 2nd or 3rd rising cycle.

BAKING: the bread is in the final baking cycle. The word "end" lights to indicate the end of the cycle.

WARMING: for programmes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, you can leave your preparation in the appliance. A one-hour warming cycle automatically follows baking. The indicator lights.

The display remains at 0:00 for one hour of warming. The appliance beeps at regular intervals. At the end of the cycle, it stops automatically after 3 beeps. To stop the warming programme, unplug the appliance.

DELAYED START PROGRAMME

You can programme the appliance up to start 15 hours in advance to have your preparation ready at the time you want. This function cannot be used on programmes 5, 6, 9, 10, 11, 12, 13, 14.

This step comes after selecting the programme, browning level and weight. The programme time is displayed. Calculate the time difference between the moment when you start the programme and the time at which you want your preparation to be ready.

The machine automatically includes the duration of the programme cycles.

Using the and buttons, display the calculated time (up and down).

Short presses change the time by intervals of 10 min

• a short beep. Holding the button down gives continuous scrolling of 10-min intervals.

For example, it is 8 pm and you want your bread to be ready for 7 am the next morning. Programme 11:00 using the and 一 buttons. Press the ① button. A beep is emitted. The facing indicator light switches on and the timer colon blinks. The countdown begins. The ON light switches on.

If you make a mistake or want to change the time setting, hold down the ① button until it makes a beep. The default time is displayed. Start the operation again.

With the delayed start programme do not use recipes which contain fresh milk, eggs, soured cream, yoghurt, cheese or fresh fruit as they could spoil or stale overnight.

PRACTICAL ADVICE

If there is a power cut: if, during the cycle, the programme is interrupted by a power cut or mishandling, the machine has a 7-min protection time during which the settings are saved. The cycle starts again where it stopped. Beyond that time, the settings are lost.

If you plan to run a second programme bake a second loaf, open the lid and wait 1 hour before beginning the second preparation.

To turn out your loaf of bread: it may happen that the kneading paddles remain stuck in the loaf when it is turned out. In this case, use the hook accessory

as follows:

once the loaf is turned out, lay it on its side while still hot and hold it down with one hand, wearing an oven glove,
with the other hand, insert the hook in the axis of the kneading paddle (drawing 1),
pull gently to release the kneading paddle (drawing 2),
repeat for the second kneading paddle
turn the loaf upright and stand on a grid to cool.

INGREDIENTS

FATS AND OILS: fats make the bread softer and tastier. It also stores better and longer. Too much fat slows down rising. If you use butter, cut it into tiny pieces so that it is distributed evenly throughout the preparation, or soften it. You can substitute 15g butter for 1 tablespoon of oil. Do not add hot butter. Keep the fat from coming into contact with the yeast, as fat can prevent yeast from rehydrating. Do not use low fat spreads or butter substitutes.

Eggs: eggs make the dough richer, improve the colour of the bread and encourage the development of the soft, white part. If you use eggs, reduce the quantity of liquid you use proportionally. Break the egg and top up with the liquid until you reach the quantity of liquid indicated in the recipe. Recipes are designed for one 50g size egg; if your eggs are bigger, add a little flour; if they are smaller, use less flour.

Milk: recipes use either fresh or powdered milk. If using powdered milk, add the quantity of water stated in the recipe. It enhances the flavour and improves the keeping qualities of the bread. For recipes using fresh milk, you can substitute some of it with water but the total volume must equal the quantity stated in the recipe. Semi-skimmed or skimmed milk is best to avoid bread having a close texture. Milk also has an emulsifying effect which evens out its airiness, giving the soft, white part a better aspect.

WATER: water rehydrates and activates the yeast. It also hydrates the starch in the flour and helps the soft, white part to form. Water can be totally or partially replaced with milk or other liquids. Use liquids at room temperature.

FLOUR: the weight of the flour varies significantly

depending on the type of flour used. Depending on the quality of the flour, baking results may also vary. Keep flour in a hermetically sealed container, as flour reacts to fluctuations in atmospheric conditions, absorbing moisture or losing it. Use "strong flour", "bread flour" or "baker's flour" rather than standard flour. Adding oats, bran, wheat germ, rye or whole grains to the bread dough will give a smaller, heavier loaf of bread.

Using T55 flour is recommended unless otherwise specified in the recipe. Our recipes are optimised for the use of standard T55 flour. If you are using special flour blends for bread, brioche or rolls, do not exceed 1 kg of dough in total.

Sifting the flour also affects the results: the more the flour is whole (i.e. the more of the outer envelope of the wheat it contains), the less the dough will rise and the denser the bread. You can also find ready-to-use bread preparations on the market. Follow the manufacturer's instructions when using these preparations. Usually, the choice of the programme will depend on the preparation used. For example: Wholemeal bread - Programme 3.

SUGAR: use white sugar, brown sugar or honey. Do not use unrefined sugar or lumps. Sugar acts as food for the yeast, gives the bread its good taste and improves browning of the crust. Artificial sweeteners cannot be substituted for sugar as the yeast will not react with them.

SALT: salt gives taste to food and regulates the yeast's activity. It should not come into contact with the yeast. Thanks to salt, the dough is firm, compact and does not rise too quickly. It also improves the structure of the dough. Use ordinary table salt. Do not use coarse salt or salt substitutes.

YEAST: baker's yeast exists in several forms: fresh in

small cubes, dried and active to be rehydrated or dried and instant. Fresh yeast is sold in supermarkets (bakery or fresh produce departments), but you can also buy fresh yeast from your local baker's. In its fresh or instant dried form, yeast should be added directly to the baking pan of your breadmaker with the other ingredients. Remember to crumble the fresh yeast with your fingers to make it dissolve more easily. Only active dried yeast (in small granules) must be mixed with a little tepid water before use. Choose a temperature close to 37^ , less and it will not rise as well, more will make it lose its rising power. Keep to the stated amounts and remember to multiply the quantities if you use fresh yeast (see equivalents chart below).

Equivalents in quantity/weight between dried yeast and fresh yeast:

Dried yeast (in tsp.)

ADDITIONS (OLIVES, BACON PIECES, ETC.): you can add a personal touch to your recipes by adding whatever ingredients you want, taking care:

to add following the beep for additional ingredients, especially those that are fragile such as dried fruit,
to add the most solid grains (such as linseed or sesame) at the start of the kneading process to facilitate use of the machine (delayed starting, for example),
to thoroughly drain moist ingredients (olives),
to lightly flour fatty ingredients for better blending,
not to add too large a quantity of additional ingredients, especially cheese, fresh fruit and fresh vegetables, as they can affect the development of the dough,
to finely chop nuts as they can cut through the loaf structure and reduce the cooked height.

PRACTICAL ADVICE

Bread preparation is very sensitive to temperature and humidity conditions. In case of high heat, use liquids that are cooler than usual. Likewise, if it is cold, it may be necessary to warm up the water or milk (never exceeding 35^ ). Any liquid used should be tepid, about 20 to 25^ (except for Super Fast Bread which should be 35 to 40^ max.).

It can also sometimes be useful to check the state of the dough during the second kneading: it should form an even ball which comes away easily from the walls of the pan.

if not all of the flour has been blended into the dough, add a little more water,

if the dough is too wet and sticks to the sides, you may need to add a little flour.

Such corrections should be undertaken very gradually (no more than 1 tablespoon at a time) and wait to see if there is an improvement before continuing.

A common error is to think that adding more yeast will make the bread rise more. Too much yeast makes the structure of the bread more fragile and it will rise a lot and then fall while baking. You can determine the state of the dough just before baking by touching it lightly with your fingertips: the dough should be slightly resistant and the fingerprint should disappear little by little.

PROG.

BROWING

WEIGHT

TOTAL TIME (h)

1st KNEADING

REST

2nd KNEADING

1st RISING

3rd KNEADING

2nd RISING

4th KNEADING

3rd RISING

COOKING

EXTRA

KEEP HOT (h)

1

1

750

3:15

0:05:00

0:05:00

0:15:00

0:40:00

0:00:10

0:25:00

0:00:15

0:50:00

0:55

2:55

1:00

1000

3:20

1:00

3:00

1:00

1500

3:25

1:05

3:05

1:00

2

750

3:15

0:05:00

0:05:00

0:15:00

0:40:00

0:00:10

0:25:00

0:00:15

0:50:00

0:55

2:55

1:00

1000

3.20

1:00

3:00

1:00

1500

3:25

1:05

3:05

1:00

3

750

3:15

0:05:00

0:05:00

0:12:00

1:05:00

0:02:00

0:30:00

x

0:30:00

1:05

3:17

1:00

1000

3:20

1:10

3:22

1:00

1500

3:25

1:15

3:27

1:00

2

1

750

3:34

0:05:00

0:05:00

0:12:00

1:05:00

0:02:00

0:30:00

x

0:30:00

1:05

3:17

1:00

1000

3:39

1:10

3:22

1:00

1500

3:44

1:15

3:27

1:00

2

750

3:34

0:05:00

0:05:00

0:15:00

1:10:00

0:02:00

0:20:00

x

0:40:00

1:05

3:17

1:00

1000

3:39

1:10

3:22

1:00

1500

3:44

1:15

3:27

1:00

3

1

750

3:37

0:05:00

0:05:00

0:15:00

1:10:00

0:02:00

0:20:00

x

0:40:00

1:00

3:17

1:00

1000

3:42

1:05

3:22

1:00

1500

3:47

1:10

3:27

1:00

2

750

3:37

0:05:00

0:05:00

0:18:00

0:30:00

x

0:40:00

0:02:00

1:00:00

1:00

3:17

1:00

1000

3:42

1:05

3:22

1:00

1500

3:47

1:10

3:27

1:00

4

1

750

3:45

0:10:00

0:05:00

0:18:00

0:30:00

x

0:40:00

0:02:00

1:00:00

1:00

3:17

1:00

1000

3:50

1:05

3:22

1:00

1500

3:55

1:10

3:27

1:00

2

750

3:45

0:10:00

0:05:00

0:18:00

0:30:00

x

0:40:00

0:02:00

1:00:00

1:00

3:17

1:00

1000

3:50

1:05

3:22

1:00

1500

3:55

1:10

3:27

1:00

5

-

1000

1:20

x

x

0:13

x

x

x

x

0:22

0:45

no

1:00

6

1

750

2:15

0:05

x

0:10

x

x

x

x

1:00

1:00

2:05

1:00

1000

2:20

1:10

1:10

1:00

1500

2:25

1:10

2:15

1:00

2

750

2:15

0:15

x

0:10

x

x

x

x

1:00

1:00

2:05

1:00

1000

2:20

1:10

1:10

1:00

1500

2:25

1:15

2:15

1:00

3

750

2:15

0:20

x

0:15

x

x

x

x

1:00

1:05

2:05

1:00

1000

2:25

1:10

1:10

1:00

PROG. BRON- WIGHT TOTAL

Note: for programmes 1 to 10 inclusive, total time does not include the keep hot time.

TROUBLESHOOTING GUIDE

Not getting the expected results? This table will help you.

	Pain trop levé	Pain affaisse après avoir trop levé	Pain pas assez levé	Croûte pas assez dorée	Côtés bruns mais peu pas assez cuit	Côtés et dessus enfarinés
The ⑥ button was pressed during baking				●
Not enough flour		●
Too much flour			●			●
Not enough yeast			●
Too much yeast		●		●
Not enough water			●			●
Too much water		●			●
Not enough sugar			●
Poor quality flour			●	●
Wrong proportions of ingredients (too much)	●
Water too hot		●
Water too cold			●
Wrong programme			●	●

TECHNICAL TROUBLESHOOTING GUIDE

PROBLEMS	SOLUTIONS
The kneading paddies remains stuck in the bread trough	• Let it soak before removing it.
The kneading paddies remains stuck in the loaf	• Lightly oil the kneading paddies before mixing the ingredients in the bread pan or use the accessory to turn out the loaf (page 20)
After pressing on ①, nothing happens	• The machine is too hot. Wait 1 hour between 2 cycles. • A delayed start has been programmed.
After pressing on ①, the motor is on but no kneading takes place	• The pan has not been correctly inserted. • Kneading paddies missing or not installed properly.
After a delayed start, the bread has not risen enough or nothing happens	• You forgot to press on ① after programming. • The yeast has come into contact with salt and/or water. • Kneading paddies missing.
Burnt smell	• Some of the ingredients have fallen outside the pan: let the machine cool down and clean the inside of the machine with a damp sponge and without any cleaning product. • The preparation has overflowed: the quantity of ingredients used is too great, notably liquid. Follow the proportions given in the recipe.

BESCHREIBUNG

m = 311 ;

Confiture
Pecta
Pdsta
13 Pate leveled
Cuisson

b2-6ytoh3

aBKMJIIOUyBaHe/

m3KJIIOUBaHe

b7- INДикaТор 3a

3aDcICTBaHe

b5- n360p Ha

CTENEHa

I3nUaHe Ha

KOPNUKaTa

ПРавиJA 3A BE3OПАCHOCT

H3BOP HA KOPNUKA (H3N1N4AHE)

Φa6pHNO 3aIaDeHaTAt OIe CPEHO n3neHeNa KOpNka. IporpaMn 5,9,11 HmAt OIeNa 3a n36OpHa KOpNka. Imate Tprn OIeN: JIEKO/CPEHO/CNIHO n3neHe Na KOpNka. AKeJaeTe Da npomeHte a6pHnata HactpoKa, HaNTCHeTe 6yToH DOKaTO CBtHe NndKcATOpbT ppe JeJIaHaTAt OIeN.

BKJIOUBAHE/IM3KJIOUBAHE

HaTnCHeTe 6yToHa ① 3a Da BKNIOUHTe MaUNHata. 3aNoCbA o6paTHo OTb6pOBAhe. 3a Da cnpTe npOrpaMaTa nIi 3a Da aHyIpate 3aJaDeHn HactpoKn, 3aDpbXte 6yToHa ① 3a5ceKuHn.

PABOTEN LUKBJI

Ha tablncata ha ctp. 110-111 moKeTe da Bnnte pa3nnHnTe zknHa cbOTBeTHaTa npOpaMa.

Mecehe

Cnomara

OΦOpMraHET

0 Ha

TECTOTOI

dO6pTo My

BTACBaHe.

>ПочИВka

ДаВа

Bb3MOXHOCT Ha

TECTOTO Da ce

OTNtYcHe 3a

IOKaYeCTBeHO

MECEHe.

> BtacBaHe

Bpemeto,3a KoETO MaTAta 3anOuBa Da DeiCTBa,3a Da MoXe XJIbT Da

6yXHe n da

PnIIO6Ne apOMaT.

>Пechенe

Tectoto ce

n3nua,OTrope Ce

OΦopM KOpNka,

KoTTO CbUO TaKa

MOXe Da CtaHe N

xpynkaba.

>ПодьрхаHe Ha TOnJIiHaTa

3ana3Ba xla6a tobn cnei

n3nuehe. Bbnpekn TOB

PpeOpbUHTeJIHO da

n3BaInte XJI6a BEdHa

CJIeI N3IIuHaHETO My.

Meche: TECTOTO E B NpBnna NIN BTOPNIA ZIKbl Ha MeceHe NIn E B Ipouec H a pa36bPkBaHe Mekdy DBA ZIKbJaHa BtacBaHne. IIO BpeMe Ha To3N ZIKbl n npn nporpaMn 1,2,3,4,6,7,8,9,10 mMaTe B3MOxHOCT Da Do6abAte IPOdYKTn: cySeHN IIODOBE, MaCInHn, NapChuza BeKOH n T.H. 3ByKOBnT CnHnBn Yka3Ba Kora ToCHo da rI do6aBnTE. BNXTe TaBnCuata (Ha cTp. 110-111), KbJeTO ca DaJeHN BpeMeHATA 3a npriOTBHe, n KOJOnHATA OCTaBaAsO BpeMe". B Ta3N KoJOna e yKa3aHO BpeMeTO, KoEtO Je Ce n3NiUHe Ha dncPiJe HA MaShnHATA npn IpO3BvUbaHae Ha 3ByKOBnCnHn. 3a Da pa36epete Kora ToCHo Je Cyete CNrHnla, DoCTaMbHo e OT ObSToBpeMe 3a NeueHe da INBaDnTe BpeMeTo, DaJeHO B KOJOnHATA OCTaBaAsO BpeMe". PnpMep: OCTaBaAo BpeMe" = 2:51 n O6to BpeMe" = 3:13, KoEtO 3NaHu, ye cbCTaBKnTe MORAT Da ce Do6abAry Cled 22 MNHyTu.

BtacBaHe: TECTOTO E B IIpbBnA, BTOPII NII TpeTNI LKbJI Ha BTACBaHe.

Nehe: xIbTe B nocJeHnueKbl Ha neeHe. Korato uKbIt npKluOnu, nped "END" (kpa) CBETBa INdkaTOp.

PnOaHaHe Ha TOnuHaTa: npn npoRpaMn 1,2,3,4,5,6,7,8,9,10 MoKTe Da OCTaBte XnIb6a B MaunHata. CLei npKIOUoyBaHe Ha NeueHETo ABTomAtuHO Ce 3aEeCTBa UIKbJ Ha NODbPkaHe HA TOUNHaT B PooBJIKeHHe Ha EINu Yac. OTnped CBETBA INDkATOp . TaIMeBt OCTaba Ha 0:00 3a nepNoDa Ha NODbPkaHe Ha TOnuHaT MaunHaT a nepNoDnHoo Ie n3daba CnIHal. B Kpa Ha To3n nepNoMaunHaTa ABtomTuHo CnIPA cLei TpNkPaTeH 3ByKOB CnIHal.

OTJIOXEHCTAPT

Mokete da nporpamnpaTe MaunHnata da npiroTbn Xla6a 3a onpepehen OT Bac vac,do 15 caca npedbapntenho. Pporpamata c otJoxhen capt He moke da ce n3no3Ba 3a nporpamnte 5,6,9,10,11, 12,13,14.

Ta3n HacTroKa ce 3aJaBa cIeI n36Opa Ha npOrpamata,CTeNEHa HA n3nUaHe Ha KOpuKaTa n rpaMaXa. N3In3a npoJbJxKtEnHocT Ta Ha npOrpamata. PpeCMeTHete BpeMeTo MexyDy BKJIIOvBaHTo Ha npOrpamata u Yaca,B KOHT KeJaTe XJbBt Da e roTO.B MaunHaTa aBTOMaTNo BKJIIOUBy pOdoJbJxNtEnHocT Ta Ha pa6OTnTE UcKnI.C NOMoUta Ha 6byOnH n 3aJaTe BpeMeTo (十 - Harope,a- -HaJony).BCsKO kPaTKo HATnCKaHe HAcTroPbBa taimepa npe3 10 MNHyTN + KpaTBk CnHaJ.

IPAKTNUHIN CbBETN

PnCnnpaHnHa3axpaHbAHeTo: aKO MaunHaTa e B pa6oTeH uKbI n npOrpamata ce npeKbche nopadn CnnpaHnHa ToKa IIN NO nOprEwka, MaunHaTnMa 3aUnTa n HAcTpoKNTe Ce 3aNa3BaT B nPoDblJxKeHne Ha 7 MNHTN. UKbIbT npOdbLjXaba OTAM, KbDeTo e cnpaI.CJeTOn3n nepNoD hAcTpoKNTe Ce ry6rT.

Ako nckate da npchete dbe npogpmae edha cnei npya, n3yakaute 1 yac, npedn da BKJIOHTe BTOpaTa.

3a da n3BaJnTe roTOBnX J6: Bb3MOxH O e npu BaJeHeTo 6bpKaIKnTe Da ocTaHaT B xJa6a. B To3n Cnyaai MoKeTe da n3NoJI3BaTe npiCtABkata "Kyka" NO CJIeHNr HauHH:

PnI DblrO HATNCKaHe HAcTPOkKaTa NpOdbNkBaN ppe 10 MmHytn. PnpMep: cera e 20:00 yacbT nNCKate XJIA6bT da e roTOB 3a 7:00 yaca Ha CJIeDbaUata CytpnH. 3aJaTe 11 Yaca C nOMoUta Ha 6byToHn n -HaTNCheTe 6byToHa ①. CybATE 3ByKOB CnIHAn. IN3In3a INnDKaTOPbT -nDBete OcKn HA TaMepa 3aOnyBaT da MmRat. 3aOnyBa O6paTHO OT6pOraBaHe. CBeTBa INnDKaTOPbT 3aDAeINCTBaHe. AKO CTe C6bpKaln HeIIO INn NcKaTe Da IpnOMeHNte Yaca, 3aDPBXe 6byToHa ①, DOKaTOyETE 3ByKOB CnIHan. IN3In3a Fap6pnuHo 3aJaDeHOTo BpeMe. NObTOpEt npoceDypata.

HЯkon Cbctabkn ca MaIOTpaHn. He n3noJI3BaJTe nporpaMaTa C OTLOXeH CTapT npi peIeIeTI, BKJIIOvBAUc CJIeHNTE CbCTaBKn: nprCHO MIAKO, Iyua, KICeNo MJIko, CIpHe, ppeCHN PINOIOBE.

cIeI KaTo I3BaIaTe XJIa6a, OUIe rOpeU, ro NoCTaBeTe Ha eHNa CTrpaHa N 3aIpbXte C pKa,
KaTO I3IIOJI3BaTe DOMaKINHcKa pIbKaBUNa,
nbxheTe kykaTa B kaHaJIyTo Ha 6bpkaIkaTata (ΦnR.1),
ДрьПнЕТБИМАТЕЛНО,заДа n3BaДNTe 6ьркалкata(ФИг.2),
иЗвадепдугагабьралka пО СышинанIH,
илравETe xIЯба И ГОCTaВЕТе ДАИЗСТИНЕ ВьрхСКарИЧКА.

PPOJyKTNTE

Ma3HnHa nOJNo: OT Ma3HNHaTAtXJIA6bCTCTaBaNo-mek an apomatehen. 1e 3ana3n Bkyca cn no-dJIroBpeMe. Ppi nobueye Ma3HnHa BtacBaHeTo ce 3a6abra. Ako n3noJI3BaTe MacIo, HapeKete ro Ha maJIkn Napuenca, 3a da Ce pa3npedeI npABHomepHO B CmecTa, IINr go p3MeKhete. He cIaraiTe ropeo maclo. Ma3HNHaTHe Tp8Ba Da BIn3a BV KOHTaKT C MaTa, 3aIoTO MOKe Ja NOppeHn Ha MaTaDa IIOEe BOdaTa.

Aeta: yiaata oboarabat Tectoto, npndaBAT Oe no-xy6ab zBrt Ha xna n PNOobpRaBAT KOHcCTeHnraTHa MeKaTa Yact Ha Xna. Korato Clarate Aua, cBOTBeTHo HamaJIeTe KOnIYeCTBOTo HA TeuHOCTTA.Cyynete Raueto N DObnHeTe C TeuHOCTTA Do yka3aHOT BpeCenTATA KOnIYeCTBO. PeueNTte Ce npedBnDenn 3a aia PoN 50 r n ako aiaata ca No-rolemn, doabete MaIko 6paunho; aKO caNo-MaIKn, Tpr6Ba da CLOXnTe No-MaIKo 6paunho.

MIOKo:MOXeTe Da n3IPOI3BaTe IprcH0 MJIKO mIIMNMOKHO HA Ipax.AKO n3IPOI3BaTe MlKo Ha npax, CLOXeTe yKa3aHOTOBpeuNTaT KoINueCTBO.AKO n3IPOI3BaTe IprcH0 MlKo,MOxTe Da IO6abITe INBODa:ObIoTO KOINueCTBO TpR6Ba DA ce paBnRAHa npEbnDeHOTOBpeuNTa.T.MIAKO tCnocobCTBA rJaKDOTO pa3MEcBAHe, pni KOEto Ce NOlyabat nopabHOMepHN "aJIBeOI" N CbOTBETHO UydeCha cpeHa XJIb6a.

Boda:BODaTAtOBJaxHraN aKTINBn3npaMaTa. OBJaxHraN HnIeCTeTO B6paHnOTo Nno3BOJRAb O6pa3yBaHETo Ha Mekata Yact Ha XJIA.BODaTAMOKe YactuHNO INI IN3UINO da Ce 3aMeHN C MJIKO INIc DpyrN TeHnOCTN.Tep6Ba Da ca Cbc CTaHa TEMpePaTypa.

Брашно: TERIOTO Ha 6paushoto IO FOJIMa CTENH 3abncn OT TINa My. B 3abncmOCT OT KaueCTBOTO Ha 6paushoto Cnei, N3IIuHaTe MOxete Da nonyUHTe pa3JIuHn pe3yIITaN. CbxaPahBaIte 6paushoto B

NtBTHO 3aTBopeH CbD, TbKATO TO peAInpa Ha npomehnte B yCJIOBnra T a6cOpBnpa Nnn rynB bIaRa. N3PON3BaIte CTAndapTHo 6paHNo 3a xNIAk Ako B TeCTOTO 3a XJIb Do6abNte OBeCeHO 6paHNO, TpNi, NsEHNHe 3apOni, PbXeHO NN OSe tblHO3bpHEcTo 6paHNO, Ue NpUyHne No-TeXKO n NO-MANKO XJIe6Che.

IpenopbUbaMe da n3noL3BaTe cTaHdapTHO 6aHIO 6paHIO,OCBEN AOK BpeeTTME He e yka3aHO dpyro. PeeNTnTE npednKxDat n3noL3BaHe Ha o6nKHOBeHO 6paHIO T55.Bcnyai Ye n3noL3BaTe Cmecn OT CteuJALHO 6paHIO 3a XIA6,Ko3yHaK NIM MJeEH XIA6,ObIoTO KOINcCTBO TcTo HE TpA6Ba Da HADBnUba 1000r.

IpeceBaHETO Ha 6paunHOTcBtO Ce Otpa3raHa Ha pe3yUttte: KOJIKOTO NO-PlbJHo3bPheCTo e 6paunHOTo (T.e. Da CbDpXa Yact OT ObBnBkata n 3apOnuHa 3bpHOTo), TOLKOBa No-cna6o 6yBa TectOTO Hxmbt Ce Nonyuaba No-nltbTe.H B TbprOBCKATA Mpxa CbTo Taka MoXete Da Hamepnte Rotobo Tecto. BuxTe yka3AnrTa Ha npOn3BODInTe 3a HauHa Hynotpe6a. IpnHnIN 36OpBt Ha npOrpama 3abncn OT n3nON3BaHnTe PpOdykTn. PnpMep: PbIHO3bPheCt XJb - PpOrpama 3.

3axap: n3noI3BaIte 6yIa nI I KaΦBa 3axap nI Me.I. He nI3noI3BaIte pyIpa 3axap nI I 3axap Ha 6uyKn. 3axapTa POnxpaHb MaI Ta, npIJaBA npIraTeB Kyc H a XJIbA u YIeChra BnIINuHaHeTo Ha KOpNkata.

Con: npndaB Bkyca Ha xpaHata n peylnipa DeiCTBnETo Ha MaTa. He Tp8Ba Da BIn3a B KOHTAKC MaTa. BlaOdapeHne Ha CoTtA TECTOTO e CTeHaTO, KOMNaKTHO H He BTacBa PpeKaJIeHO 6bp3o. CoTt A NOO6pbBa N KOHCnCTeHcIra Ta Ha TECTOTO.

Ma: MekapckaTa Ma Ce Cpea B HnKoJIko FOmI: npcHa Ha MaIKu Ky6yTe, Cyxa N AKTNBa 3a pexnpataun nn cyxa nHCTaTHa. MoKe da ce

n3JIe DnpeKTHO B 6paUHOTo. PpIcHATA Ma c e npEJaRA B cyIepMapKeTne (OTJeIte 3a neuBa nIIN CBEXN pOdyKTn), HO BVE, CbIoo Taka, MOKeTe da CN aZkyInte OT 6bn3kata Xle6onekapHa. Be3 3NaueHHe OT fOpMaTa T rPb6Ba DA bDe cLOXeHa NdekTHO B TABNUkATa 3a NeueH e NaXle6onekapHaT a 3aeDHO C DPyrIte npOdyKTn. He 3a6pAbYIte Da HATPOIHTe PpIcHATA Maa C npbCTn, 3a Da MoXE Ta da ce pa3TBOPn NO-dObe. Camo AKTNBHaT a Cyxa Maa (Ha mALKnr gnAHyIn) Tpr6Ba DA bDe cMceCa C mALKO xlaJka BOda pPeDn yNoTp6ba. N36peTe TEMpePATya 6bn3Ka Do 37^ , Ho He No-mALka, INaue HЯMa Hapacthe Do6pe, a Prn No-BvCoka TempePATya MaTa 6n 3ary6NJa eHepRna 3a HapACTBaHe. 3aDPbXte 3aJaDeHOTo KOINHECTBO IN 3aONMHETe DA CbO6pa3NTe KOINHECTBOTO Ha MaTa C HeHATA FOpmA (BVXTE EKBVAIeENTNe IO-DoJy).

EKBBBAJIENTN B KOJINUeCTBO/tpaMaK/ObEm MEXIy Cyxa Ma, Iprcha Ma N TeHa Ma:

Cyxa maB y.I.
1	1,5	2	2,5	3	3,5	4	4,5	5
ПраЧа maB pyamоВe
9	13	18	22	25	31	36	40	45

Dobabkn (Maclinn, NapceHca 6ekOH np.): MOXeTe Da pa3Hoo6pa3nte peceNTnte C dONbJIHNTeJIHn CbCTabKn PO JeJaHne, KaTO BHIMABaTe 3a CnejHOTO:

n3yakaaiTe 3ByKOBnA CnHnA, npEi nn da IOabuTE CbCTaBKnTe, NaI-Beue NO-TPoWJINBNTe,
MOKTe Da NocTaBnTe NO-TBbPdNte CemeHa (KaTO JIeHEno CEME IN CYcAM) B HauaITo Ha MeCEHETO 3a IIO-ROJMO yIeCHeHne (HapnPmep npOTLOXeH CTAPT),
OTcEeTeIo6pe MOKpTe npOdyKTn (MaCInHn),
Jeke ObaJIte B 6paIHO Ma3HITe CbCTaBKN 3a no-Do6po CmecBaHe,
He cIaIaIe TBbIpe IOrJIMo KOJIuYeCTBO, INaHe TECTOTMOJKe Da He CE NOLyN KaKTo TpR6Ba.

PRAKTNUHNCBETN

PnroTbHTo Ha Xn6a CnHo Ce Bnne OTe Temepaypata N BlaxHoCTTa. Pnp no-ropeuynCNOBn e npenopbTuTEJIHO da n3noJ3BaTe NOCTyDeHn TeUHOcNtO ObuayauHOTo. PO cbunna HauHH, aKo e CTydeHO, MOXe Da ce HANOKn da 3aTOJInTE BODaTaN MjKOTO (HO do 35^

Cbto taka e do6pe da npOBepnte TcTOTO no Bpeme Ha MeceHe: Tp6Ba Da o6pa3yBa eHOpOHa TOnKa, KOTo CE OTdela Do6pe OT CTeHNte Ha cbda.

ako octahe He3aMeceHo 6paHNO, Tp6Ba da ce Do6abu MaJIO BOda,
Вобразни слуай Трава за сес досип малко брашно.
Tp6Ba Da do6aBte CbBCem MaIKK KOIMueCTBa (He

noBuee ot 1 cyuHa IbXnua HaBeDhBx) n da npOBeprTe daIIMa noo6peHne, ppei OTHOBO da DocunBaTe.

YeCTO CpeuHa rpeka e da ce CMrTa, ye KaTo Ce CLOXn MHOro Ma, XJb6bT 6e 6yxHe NObYe. BcUHocT akc e cNox npeKaJeHO MHOro Ma, CTpyKtypaHa hTeTOTO CTaba HeyctOnuBa, To Ue 6yxHe MHO, Ho npi neuehe Ue ce CJeRHe. MoKeTe Da npOBepnte TectOTO TOHNO pEdu NaHauLoTo Ha neueHeTO, KATO HATNCHE Te JekO CBbPxA Ha npbCTNTe CN: TectOTO Tp8Ba Da OKaxe Jeka CbnpOTnBa, a OTneuAtbKbT OT npbCTNTe NOCTeNEHHO da n3ue3He.

1000

205

100

1:05

1:10

1:15

1:20

1:25

1:30

1:35

1:40

1:45

1:50

1:55

1:60

1:65

1:70

1:75

1:80

1:85

1:90

1:95

1:99

1:10

1000

205

100

2:05

1:05

1:10

1:15

1:20

1:25

1:30

1:35

1:40

1:45

1:50

1:55

1:60

1:65

1:70

1:75

1:80

1:85

1:90

1:10

1:15

1:20

1000

205

100

2:05

1:05

1:10

1:15

1:20

1:25

1:30

1:35

1:40

1:45

1:50

1:55

1:60

1:65

1:70

1:75

1:75

1:80

1:85

1:90

1:10

1:15

1000

205

100

2:05

1:05

1:10

1:15

1:20

1:25

1:30

1:35

1:40

1:45

1:50

1:55

1:60

1:65

1:70

1:75

1:78

1:80

1:85

1:90

1:10

1:15

1000

205

100

2:05

1:05

1:10

1:15

1:20

1:25

1:30

1:35

1:40

1:45

1:50

1:56

1:60

1:65

1:70

1:75

1:78

1:80

1:85

1:90

1:10

1:15

1000

205

100

2:05

1:05

1:10

1:15

1:20

1:25

1:35

1:40

1:45

1:50

1:56

1:60

1:65

1:70

1:75

1:78

1:80

1:85

1:90

1:10

1:15

1000

205

100

2:05

1:04

1:05

1:10

1:15

1:20

1:25

1:30

1:35

1:40

1:45

1:50

1:56

1:60

1:65

1:70

1:75

1:78

1:80

1:85

1:90

1:15

1000

205

100

2:05

1:04

1:05

1:10

1:15

1:20

1:25

1:30

1:35

1:40

1:45

1:50

1:56

1:60

1:65

1:80

1:85

1:90

1:10

1:15

1:20

1000

205

100

2:05

1:04

1:05

1:10

1:15

1:20

1:25

1:30

1:35

1:40

1:45

1:50

1:56

1:60

1:65

1:80

1:88

1:90

1:10

1:15

1:20

1000

205

100

2:05

1:04

1:05

1:10

1:15

1:20

1:25

1:30

1:35

1:40

1:45

1:50

1:55

1:60

1:65

1:80

1:88

1:90

1:10

1:15

1:20

1000

205

100

2:05

1:04

1:05

1:10

1:15

1:20

1:25

1:30

1:30

1:35

1:40

1:45

1:50

1:55

1:60

1:65

1:80

1:88

1:90

1:10

1:15

1000

205

100

2:05

1:04

1:05

1:10

1:15

1:20

1:25

1:30

1:35

1:40

1:45

1:50

1:55

1:60

1:65

1:80

1:85

1:90

1:10

1:15

1:20

1000

205

100

2:05

1:04

1:05

1:10

1:15

1:20

1:25

1:30

1:30

1:35

1:40

1:45

1:55

1:60

1:65

1:80

1:88

1:90

1:10

1:15

1:20

1000

205

100

2:05

1:04

1:05

1:10

1:15

1:20

1:25

1:35

1:40

1:45

1:50

1:55

1:60

1:65

1:80

1:88

1:90

1:10

1:15

1:20

14	2	-	0.10 mexican	1	-	-	0.0500	0.0500	0.1200	x	0.0500	x	0.0500	x	0.0500	x	0.0500	x	0.0500	x	0.0500	x	0.0500	x	0.0500	x	0.0500	x	0.0500	x	0.0500	x	0.05
3	-	10 mexican

Bellekka: B o6uata npoIbIkyteHocHe ce BkIOUcBa BpeMeTo 3a noIbIpxaHe Na TOpIINHaTApn npnporpaMn O1 do 10 BkIOUchTeJHo.

YKA3AHNIIPIIPOBJEMI

He noluyabate ouakbaHHpe3yIaT? Ta3n ta6JIua ige BN IIOMRhe da ce opneHTnpate

6 > paine fǎrǎ glute

(rejeta australiə)

13> aluat cu drojdie

3 > paine integrala

7 > paine fara sare

10> prajituri

14> numai coacere

4 > paine dulce

8 > paine bogata in omega 3

11 > dulceata