43Z010 - Bread maker Zelmer - Free user manual and instructions

Product Type	Bread Maker
Model	43Z010
Brand	Zelmer
Voltage	220-240 V
Power	650 W
Frequency	50/60 Hz
Loaf Capacity	Up to 900 g (500 g, 700 g, 900 g)
Number of Programs	12
Programs	Basic, French, Wholewheat, Sweet, Super Rapid (700 g & 900 g), Quick, Brown Bread, Dough, Bagel Dough, Jam, Bake
Browning Levels	Light, Medium, Dark
Timer	Up to 13 hours (delay start)
Keep Warm Function	1 hour after baking
Memory Function	Yes (up to 5 minutes power failure)
Safety Functions	Overheat protection (E01), cool-touch housing, grounded plug
Baking Tin	Non-stick coating, removable
Accessories Included	Measuring spoon, measuring beaker, hook for kneading paddle
Cleaning	Wipe with damp cloth; do not immerse in water
Weight	Approx. 5.5 kg
Dimensions (H x W x D)	35 x 28 x 30 cm
Certification	CE, Class I

Frequently Asked Questions - 43Z010 Zelmer

Why is smoke coming out of the baking compartment or vents?

Smoke may occur if ingredients are stuck to the baking compartment or the outside of the baking tin. Unplug the appliance and clean these areas thoroughly.

What should I do if the bread sinks in the middle and is moist on the bottom?

This usually happens if the bread is left too long in the tin after baking and warming. Remove the bread before the end of the warm function.

How can I remove the bread easily from the baking tin?

If the bread sticks, especially due to the kneading peg, clean the peg and shaft before next use. You can fill the tin with warm water for 30 minutes to loosen the peg.

Why did the dough not mix or the bread not bake properly?

Possible causes: incorrect program setting, pressing START/STOP during operation, opening the lid too often, or a long power outage. Check settings and restart with fresh ingredients if needed.

The display shows E01. What does it mean?

E01 indicates the appliance is still too hot from a previous cycle. Press and hold START/STOP until the symbol disappears, then let the appliance cool before restarting.

Can I use the delay timer for all programs?

No, the timer function is available for programs 1-4 (Basic, French, Wholewheat, Sweet), 8 (Brown Bread), 9 (Dough), and 10 (Bagel Dough). It cannot be used for Super Rapid, Quick, Jam, or Bake programs.

How do I clean the bread maker?

Unplug and let cool. Wipe the outside with a damp cloth. Clean the baking tin interior with dish soap, but do not immerse it in water. Remove the lid by positioning it vertically for easy cleaning.

What is the maximum amount of ingredients I can use?

Do not exceed 1000 g total weight. For most programs, the maximum loaf size is 900 g. Follow recipe guidelines to avoid overflow.

Can I bake gluten-free bread in this machine?

Yes, use a gluten-free flour mix. The manual provides a recipe for gluten-free bread using 500 g of gluten-free flour. Select the Basic or French program.

How do I adjust the browning level?

Press the COLOR button before starting a program to cycle through Light, Medium, and Dark. The default setting is Medium.

USER MANUAL 43Z010 Zelmer

Exterior view of a modern kitchen air fryer with a black and silver casing, no visible text or symbols.

PL	INSPIKACJA JET KONA/NAWYPIEKACZ DO CHILEBATyp 43210	4-15
CZ	NIVOD K PESZI DOMÁCI PEKÁRNATyp 43210	16-26
EA	NIVOD KA OBSZUNU DOMÁCA PEKÁRENTyp 43210	27-37
FC	FASZVŁATIUS TÁSKENYÉRSÚTÓ43210 Tipus	38-49

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Szanowni Kllendi

WHOLEWHEAT (PIECZYWO RAZOWE) •

PRACOVNÍ FÁZE PŘÍSTROJE

FUNKCE

1

BASIC (ZÁKLADNÍ)

BAKING(stupeň pečení)

LIGHT (světlý) MEDIUM (střední) DARK (tmavý) RAPID (rychlý)

LOAF (bochník)

500 g

700 g

900 g

500 g

700 g

900 g

500 g

700 g

900 g

500 g

700 g

900 g

DELAY TIME(opožděný start)

3:13-13:00

3:18-13:00

3:25-13:00

3:13-13:00

3:18-13:00

3:25-13:00

3:13-13:00

3:18-13:00

3:25-13:00

2:12-13:00

2:17-13:00

2:24-13:00

PREHEAT (předehřátí)

KNEADING 1(hnětání 1)

5 m 5

m 5 m 5 m

5 m 5 m

5 m 5 m

5 m 5 m

5 m 5 m

PAUSE (přestávka) 5

m 5 m 5 m

5 m 5 m

5 m 5 m

5 m 5 m

5 m 5 m

5 m

KNEADING 2(hnětání 2)

20 m 20

m 20 m

20m 20 m

20 m 20

m 20 m 20

m 20 m

20 m 20 m

RISE 1 (kynutí 1) 39

m 39 m 39

m 39 m

39 m 39 m

39 m 39

m 39 m 15

m 15 m

15 m

KNEADING 3(hnětání 3)

10 s 10

s 10 s 10

s 10 s 10

s 10 s 10

s 10 s 10

s 10 s 10

s

RISE 2 (kynutí 2)

25 m50 s

25 m50 s

25 m50 s

25 m50 s

25 m50 s

25 m50 s

25 m50 s

25 m50 s

25 m50 s

8 m 50 s

8 m 50 s

8 m 50 s

KNEADING 4(hnětání 4)

15 s 15

s 15 s 15

s 15 s 15

s 15 s 15

s 15 s 10

s 10 s 10

s

RISE 3 (kynutí 3)

49 m45 s

49 m45 s

49 m45 s

49 m45 s

49 m45 s

49 m45 s

49 m45 s

49 m45 s

49 m45 s

29 m50 s

29 m50 s

29 m50 s

BAKE (pečení)

48 m

53 m

60m

48 m

53 m

60 m

48 m

53 m

60 m

48 m

53 m

60 m

WARM (ohřívání) 1 h

1 h 1 h 1

h 1 h 1 h

1 h 1 h 1

h 1 h 1 h

h

TOTAL TIME(celková doba)

3:13

3:18

3:25

3:13

3:18

3:25

3:13

3:18

3:25

2:12

2:17

2:24

FUNKCE

2

FRENCH (FRANCOUZSKÉ TĚSTO)

BAKING(stupeň pečení)

LIGHT (světlý) MEDIUM (střední) DARK (tmavý) RAPID (rychlý)

LOAF (bochník)

500 g

700 g

900 g

500 g

700 g

900 g

500 g

700 g

900 g

500 g

700 g

900 g

DELAY TIME(opožděný start)

3:30-13:00

3:32-13:00

3:35-13:00

3:30-13:00

3:32-13:00

3:35-13:00

3:30-13:00

3:32-13:00

3:35-13:00

2:30-13:00

2:32-13:00

2:35-13:00

PREHEAT(předehřátí)

KNEADING 1(hnětání 1)

5 m 5

m 5 m 5 m

5 m 5 m

5 m 5 m

5 m 5 m

5 m 5 m

PAUSE(přestávka)

5 m 5

m 5 m 5 m

5 m 5 m

5 m 5 m

5 m 5 m

5 m 5 m

KNEADING 2(hnětání 2)

20 m 20

m 20 m

20 m 20 m

20 m 20 m

20 m 20 m

20 m 20 m

20 m 20 m

RISE 1 (kynutí 1) 39

m 39 m 39

m 39 m

39 m 39 m

39 m 39 m

m 39 m 15

m 15 m

15 m

KNEADING 3(hnětání 3)

10 s 10

s 10 s 10

s 10 s 10

s 10 s 10

s 10 s 10

s 10 s 10

s

RISE 2 (kynutí 2)

30 m50 s

30 m50 s

30 m50 s

30 m50 s

30 m50 s

30 m50 s

30 m50 s

30 m50 s

30 m50 s

15 m50 s

15 m50 s

15 m50 s

KNEADING 4(hnětání 4)

10 s 10

s 10 s 10

s 10 s 10

s 10 s 10

s 10 s 10

s 10 s 10

s

RISE 3 (kynutí 3)

59 m50 s

59 m50 s

59 m50 s

59 m50 s

59 m50 s

59 m50 s

59 m50 s

59 m50 s

59 m50 s

38 m50 s

38 m50 s

38 m50 s

BAKE (pečení) 50 m

52 m 55

m 50 m 52

m 55 m

50 m 52 m

55 m 50

m 52 m 55 m

WARM (ohřívání) 1 h

1 h 1 h 1

h 1 h 1 h

1 h 1 h 1

1 h 1 h 1 h

TOTAL TIME(celková doba)

3:30 3:32 3:35 3:30 3:32 3:35 3:30 3:32 3:35 2:30 2:32 2:35

FUNKCE

3

WHOLEWHEAT (CELOZRNNÉ PEČIVO)

BAKING(stupeň pečení)

LIGHT (světlý) MEDIUM (střední) DARK (tmavý) RAPID (rychlý)

LOAF (bochník)

500 g

700 g

900 g

500 g

700 g

900 g

500 g

700 g

900 g

500 g

700 g

900 g

DELAY TIME(opožděný start)

3:43-13:00

3:45-13:00

3:48-13:00

3:43-13:00

3:45-13:00

3:48-13:00

3:43-13:00

3:45-13:00

3:48-13:00

2:28-13:00

2:30-13:00

2:33-13:00

PREHEAT (předehřátí)

30 m 30 m

30 m 30 m

30 m 30 m

30 m 30 m

30 m 30 m

5 m 5 m

5 m

KNEADING 1(hnětání 1)

5 m 5 m

5 m 5 m

5 m 5 m

5 m 5 m

5 m 5 m

5 m

PAUSE (přestávka) 5

m 5 m 5 m

5 m 5 m

5 m 5 m

5 m 5 m

5 m 5 m

KNEADING 2(hnětání 2)

15 m 15 m

15 m 15 m

15 m 15 m

15 m 15 m

15 m 15 m

15 m 15 m

15 m 15 m

RISE 1 (kynutí 1) 49

m 49 m 49 m

49 m 49 m

49 m 49 m

49 m 49 m

49 m 24 m

24 m

KNEADING 3(hnětání 3)

10 s 10 s

10 s 10 s

10 s 10 s

10 s 10 s

10 s 10 s

10 s 10 s

RISE 2 (kynutí 2)

25 m 50 s

25 m 50 s

25 m 50 s

25 m 50 s

25 m 50 s

25 m 50 s

25 m 50 s

25 m 50 s

25 m 50 s

10 m 50 s

10 m 50 s

10 m 50 s

KNEADING 4(hnětání 4)

10 s 10 s

10 s 10 s

10 s 10 s

10 s 10 s

10 s 10 s

10 s 10 s

RISE 3 (kynutí 3)

44 m 50 s

44 m 50 s

44 m 50 s

44 m 50 s

44 m 50 s

44 m 50 s

44 m 50 s

44 m 50 s

44 m 50 s

34 m 50 s

34 m 50 s

34 m 50 s

BAKE (pečení) 48 m

50 m 53 m

48 m 50 m

53 m 48 m

50 m 53 m

48 m 50 m

53 m 48 m

50 m 53 m

WARM (ohřívání) 1 h

1 h 1 h 1 h

1 h 1 h 1 h

1 h 1 h 1 h

1 h 1 h 1 h

TOTAL TIME(celková doba)

3:43 3:45 3:48 3:43 3:45 3:48 3:43 3:45 3:48 2:28 2:30 2:33

FUNKCE	4 5 6 7 8 9 10 11			12
	SWEET(SLADKÉ PECIVO)			SUPER RAPID700 g(SUPER RYCHLY 700 g)	SUPER RAPID 900 g(SUPER RYCHLY 900 g)	QUICK(RYCHLY)	BROWN BREAD(TMAVE PECIVO)	DOUGH(TESTO)	BAGEL DOUGH(TESTO NA PRECLIKY)	JAM(DZEM)	BAKE(PROPEČENÍ KÜRKY)
LOAF (bochník)	500 g	700 g	900 g	700 g	900 g	900 g	900 g	-	-	-	-
DELAY TIME(opozděný start)	3:17-13:00	3:22-13:00	3:27-13:00	---			3:55-13:00	1:30-13:00	2:00-13:00	-	-
PREHEAT (předehřátí)	30 m
KNEADING 1(hnětání 1)	5 m 5 m	5 m 13 m	9 m 3 m	5 m 5 m 20	m 15 m
PAUSE (přestávka) 5	m 5 m 5 m			5 m	10 m 5 m
KNEADING 2(hnětání 2)	20 m 20	m 20 m			5 m 20	m 20 m 10 m
RISE 1 (kynutí 1)	39 m	39 m	39 m				39 m	60 m
KNEADING 3(hnětání 3)	10 s	10 s	10 s				10 s
RISE 2 (kynutí 2)	25 m50 s	25 m50 s	25 m50 s				25 m50 s
KNEADING 4(hnětání 4)	5 s	5 s	5 s				10 s
RISE 3 (kynutí 3)	51 m55 s	51 m55 s	51 m55 s	10 m 9 m			44 m50 s		90 m
BAKE (pečení)	50 m	55 m	60 m	35 m	40 m	90 m	60 m			50 m	60 m
WARM (ohřivání)	1 h	1 h	1 h	1 h	1 h	1 h	1 h	-	-		60 m
TOTAL TIME(celková doba)	3:17 3:2	2 3:27 0:58	0:58 1:43	3:55 1:30	2:00 1:05	1:00

KDY JE VHODNÉ RECEPT UPRAVIT?

BROWN BREAD (BARNA KENYÉR) •

WHOLEWHEAT (PAINE INTEGRALÃ) •

BROWN BREAD (PAINE NEAGRĂ) •

WHOLEWHEAT (RUPI DUONA)

KLASSIKALISED RETSEPTID

Congratulations on your choice of our appliance, and welcome among the users of Zelmer products.

In order to achieve best possible results we recommend using exclusively original Zelmer accessories. They have been specially designed for this product.

Please read these instructions carefully. Pay special attention to important safety instructions to avoid accidents and/or damage to the appliance. Keep this User's Guide for future reference.

Important safety instructions

Read the entire instruction manual before operating the appliance.
The appliance is intended for household use only. The warranty conditions change if the appliance is used in gastronomic business.
Plug the appliance only to a grounded electrical outlet with the voltage corresponding to the voltage indicated on the rating plate.
Always place the appliance on a flat, even surface so it does not fall during the kneading process of thick dough. It is especially important while using the programmed functions and when the appliance is left unattended. In case of extremely smooth surfaces, place the appliance on a thin rubber pad.
The appliance must be placed at a distance of at least 10 cm from other objects during operation.
Never place the appliance near a gas or electric cooker or hot oven.
Pay special attention while handling the appliance, especially if it is full of hot substances.
Never remove the baking tin while the appliance is working.
Do not fill the baking tin with an amount of ingredients greater than the required by the recipe! Otherwise the bread will not bake evenly or the dough will overflow. Follow the instructions carefully.
Metal foils or other materials must not be put inside the appliance as these may cause a fire or a short circuit!
Never cover the appliance with towels or other materials during use. The heat and steam must be free to escape. Danger of fire arises if the appliance is covered with flammable materials or comes in contact with curtains, etc.
Before trying to bake a given type of bread overnight, first try the recipe while keeping an eye on the appliance to make sure that the doses of ingredients are correct, the dough is not too thick or thin, its quantity is appropriate and the dough does not overflow.
Use special pot holders or a protective cloth while removing the baking tin with the bread from the appliance. The baking tin and the bread are very hot.

nplug the appliance when not in use and before cleaning.

Switch off the appliance before handling movable parts.
Do not unplug by pulling on cord.

The cord cannot hang over the edge of the table or counter and cannot touch hot surfaces.
Do not operate the appliance if it has a damaged cord or if the housing is visibly damaged.

If the non-detachable part of the cord is damaged, it should be replaced by the producer or at a proper service point or by a qualified person in order to avoid any hazards.

The appliance can only be repaired by qualified service personnel. Improper servicing may cause a serious hazard to the user. In case of defects please contact a qualified service center.

Do not touch hot surfaces of the appliance. Use pot holders. The appliance is very hot after the end of the baking process.
Allow the appliance to cool before dismantling and cleaning. The appliance has a heat-insulated cool touch housing. The metal parts become hot during use.
Do not wash under running water. Do not immerse the appliance and the cord into water.
Do not use abrasive detergents such as emulsions, cream cleaners, polishes, etc. to clean the housing. They may remove the graphic information symbols such as: scales, marks, warning signs etc.
Do not wash metal parts in the dishwasher. Aggressive detergents used in the dishwasher cause these parts to darken. Wash them manually using traditional dishwashing liquids.
The use of accessories not recommended by the manufacturer may cause damage to the appliance.
This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children unless they are aged from 8 years and above and supervised.
The appliance is not intended to be operated by means of an external timer or separate remote-control system.

Make sure that the above instructions have been understood.

Technical parameters

The technical parameters are indicated on the rating label.

The bread baking machine is a I class appliance equipped with a cord having a grounding wire with a grounding plug. The appliance meets the requirements of the applicable norms.

The appliance is in conformity with the requirements of the directives:

Low voltage appliance (LVD) - 2006/95/EC. -

Electromagnetic compatibility (EMC) - 2004/108/EC.

The appliance was marked by a CE sign on the rating label.

Appliance features (Fig. A)

APPLIANCE ELEMENTS

1 Removable cover
2 Handle
3 Viewing window
4 Upper vent
5 Side vents
6 Baking tin
7 Kneading peg
8 Baking compartment
9 Control panel

ACCESSORIES

10 Measuring spoon
11 Measuring beaker
12 Hook for taking out the kneading paddle

CONTROL PANEL

13 LCD display – displays information concerning the selected program, the time left until the end of the program and the bread browning level.

The symbol "1 3:25" will appear on the display. The number "1" indicates the selected program, the symbol "3:25" indicates the duration of the selected program. The position of the two markings indicates the selected browning level and the weight. The default setting after switching the appliance on is "superior weight" and "medium browning level". Information concerning the baking process will be shown on the display while the appliance is operating. The time shown on the display will gradually decrease. Other information concerning the timer, preheating, kneading, pause, dough rising, baking, the keep warm function and the end of the program will also appear on the display.

14 START/STOP button – starts and stops the program.
15 TIMER – sets the clock.
16 COLOR button – is used to set the desired browning level.
17 MENU button – is used to select the program.
18 LOAF button - setting the weight according to the description below.

Appliance functions

BUZZER FUNCTION

The buzzer goes on:

When pressing the program buttons.
During the second kneading cycle of the BASIC, WHOLEWHEAT and SWEET programs to signal that the cereals, fruit, nuts or other ingredients can be added.
When the end of the program is reached.

CAUTION! After pressing START/STOP it is possible to switch the sound off. To do this press COLOR, you

will see "OFF" in the display window which indicates that the sound was switched off. If you press COLOR again, you will see „ON" in the display window and hear a sound signal twice which indicates that the sound was switched on.

MEMORY FUNCTION

If there is a brief power cut of up to approximately five minutes the program position is stored and the machine can continue from this position when power is restored. This is possible only if the program was stopped before the kneading phase was reached. Otherwise you will have to start from the beginning.

SAFETY FUNCTIONS

If the temperature of the appliance is still too high to start a new program after using the appliance previously, the symbol E 01 will appear on the display after you press the START button again, you will also hear a beep. In such a case, press and hold the START/STOP button until the E 01 symbol disappears from the display and the basic setting appears on the display. Remove the baking tin and wait for the appliance to cool. The BAKE program can be started immediately even if the appliance is still hot.

Operating instructions (Fig. B)

① Insert the baking tin.

The baking tin is covered with a non-stick layer. Place the baking tin exactly in the middle of the base inside the appliance. Lightly press the middle of the baking tin to fix the device locks into place. To remove the baking tin pull with medium force on its carrying handle.

CAUTION The handle is hot after baking. Use pot holders.

② Insert the kneading peg.

Insert the kneading peg by placing the shank of the baking tin in the opening of the kneading peg.

③ Put the ingredients.

The ingredients must be put into the baking tin the order specified in the relevant recipe. Examples of recipes can be found in this instruction manual.

④ Plug in the appliance.
⑤ Select the desired program using the MENU button.
The MENU button is used to select the programs described below.

- BASIC

For white, wheat and rye bread. This is the most commonly used program.

- FRENCH

For the preparation of a particularly light white bread.

- WHOLEWHEAT

For whole meal bread.

- SWEET

For preparing e.g. sweet leavened dough.

SUPER RAPID 700 g •

For kneading and baking bread loafs up to 700 g.

SUPER RAPID 900 g •

For kneading and baking bread loafs up to 900 g.

QUICK •

For a fast preparation of white, wheat and rye bread.

BROWN BREAD •

For preparing brown bread etc.

DOUGH •

For the preparation of dough.

BAGEL DOUGH •

For the preparation of bagel dough.

JAM •

For the preparation of marmalades and jams.

BAKE •

To brown bread or cakes.

⑥ Select the weight appropriate for the given program.

LOAF button is used to set the weight of the bread (see table):

LEVEL I = for small bread up to 500 g

LEVEL II = for medium bread up to 700 g

LEVEL III = for large bread up to 900 g

⑦ Select the desired browning level.
The COLOR button is used to set the desired browning level. LIGHT, MEDIUM, DARK.
⑧ Set the time when the program is to be started using the TIME button.

TIMER BUTTON

The following programs can be set with the timer function: BASIC (1), FRENCH (2), WHOLEWHEAT (3), SWEET (4), BROWN BREAD (8), DOUGH (9) and BAGEL DOUGH (10). The programs SUPER RAPID 700 g (5), SUPER RAPID 900 g (6), QUICK (7), JAM (11), and BAKE (12) cannot be set with the timer function. Add the duration time of the given program to the time after which the baking process is to start plus one hour after the end of the baking process.

The maximum setting time is 13 hours.

Example:

It is 8.30 p.m. and the bread must be ready for the next morning by 7.00 a.m., i.e, in 10 hours and 30 minutes. Press the TIME button until the symbol 10.30 appears on the display, that is the time between now (8.30 p.m.) and when the bread must be ready. When working with the timing function never use perishable ingredients such as milk, eggs, fruits, yogurt, onions, etc.

⑨ Press the START/STOP button.

CAUTION! After pressing START/STOP it is possible to switch the sound off. To do this press COLOR, you will see "OFF" in the display window which indicates that the sound was switched off. If you press COLOR again, you will see „ON" in the display window and

hear a sound signal twice which indicates that the sound was switched on.

The START/STOP button is also used to stop the program at any time. In order to do so, press and hold the START/STOP button for about 3 seconds until you hear a beep. The initial position of the selected program will show on the display. If you want to use a different program, select the program using the MENU button.

⑩ Mix and knead the dough.

The bread baking machine mixes and kneads the dough automatically until it reaches the right consistency.

NOTE: During the phase of stirring and kneading of dough, the lid of the appliance should be closed. During this phase it is possible to add small amounts of water, liquid or other ingredients.

⑪ Leave the dough to rise.

After the last kneading cycle the bread baking machine is heated to the optimal temperature for the rising of the dough.

NOTE: During the dough growing phase close the lid and do not open it until the end of baking bread. The photos are only intended to present the phases of the dough growth.

⑫ Baking.

The bread baking machine automatically sets the baking temperature and time. If the bread is too light at the end of program, use the BAKE program to brown the bread. In order to do so, press and hold the START/STOP button for about 3 seconds (until you hear a beep). Then press the BAKE button. When the desired browning level is reached, stop the process by pressing and holding the START/STOP button for about 3 seconds (until you hear a beep).

NOTE: During dough baking phase lose the lid and do not open it until the end of baking bread. The photos are only intended to present the phase of baking.

⑬ Warming.

Once the baking process is over, the buzzer goes off to signal that the bread can be taken out from the appliance. The 1 hour warming time starts immediately.

⑭ End of the program phases.

After the end of operation, unplug the appliance.

⑮ Take out the baking tin using pot holders and turn the baking tin over.
⑯ If the bread does not fall out of the baking tin, gently shake the baking tin until the bread falls out.

NOTE: If the kneading peg remains inside the bread, slightly cut the bread and remove the peg. You can also use the hook for taking out the kneading paddle.

Heating the appliance to make the dough rise.

The heating is switched only if the room temperature is lower than 25^ C. If the room temperature is above 25^ C, the ingredients are already at the right temperature and there is no need for pre-heating.

Cleaning and maintenance

Before using the appliance for the first time, clean the baking tin and the kneading peg thoroughly using a mild detergent (do not immerse the baking tin into water).
- It is highly recommended to coat the new baking tin and the kneading peg with heat resistant fat before using them for the first time and let them heat in the oven for about 10 minutes. After cooling down, remove the fat from the baking tin using a paper towel. Thanks to this operation, the non-stick coating will be protected. Repeat this operation from time to time.
- Wait until the appliance completely cools down before cleaning or storing. It takes about half an hour for the appliance to cool and to be ready again for baking and kneading.
- Unplug the appliance and wait until it cools down before cleaning. Use a mild detergent. Never use chemical cleaning agents, gasoline, oven cleaners or any detergent that can scratch or damage the coating.
- Remove all the ingredients and crumbs from the lid, casing and baking compartment with a moist towel.

Never immerse the appliance into water or fill the baking compartment with water!

• For easy cleaning the lid can be removed by positioning it vertically and pulling it out.
• Wipe the outside of the baking tin with a damp cloth. The inside of the tin can be washed with dishwashing liquid. Do not immerse the tin into water.
• Clean the kneading pegs and the drive shaft immediately after use. If the kneading pegs remain in the tin, it will be difficult to remove them afterwards. In such a case fill the container with warm water and leave for 30 minutes. Next remove the kneading pegs.
• The baking tin has a non-stick coating. Do not use metal objects that could scratch the coating. The color of the coating will change during the course of use. This is a normal situation. This change does not affect the effectiveness of the coating in any way.
• Make sure the appliance has completely cooled down and is dry before storing. Store the appliance with the lid closed.

QUESTIONS AND ANSWERS CONCERNING THE APPLIANCE

Problem Cause Solution
Smoke comes out of the baking compartment or the vents.	The ingredients stuck to the baking compartment or to the outside of the baking tin.	Unplug the appliance and clean the outside of the baking tin or the baking compartment.
The bread goes down in the middle and is moist on the bottom.	The bread was left for too long in the baking tin after baking and warming.	Take the bread out off the baking tin before the end of the warming function.
It is difficult to take the bread out of the baking tin.	The bottom of the total is stuck to the kneading peg.	Clean the kneading peg and shaft before the next time you bake bread. If necessary, fill the container with warm water and leave for 30 minutes. This way the kneading pegs can be easily removed and cleaned.
The ingredients are not mixed or the bread is not baked properly.	Incorrect program setting. Check the selected menu and other settings.
	The START/STOP button was pressed while the machine was working.	Do not use the ingredients and start the whole process again.
	The lid opened several times while the machine was working.	The lid can only be opened if the time left on the display is more than 1:30 (this concerns only programs 1,2,3,4)Make sure the lid was closed properly.
	Long blackout while the machine was working.	Do not use the ingredients and start the whole process again.
	The rotation of the kneading pegs is blocked.	Check if the kneading pegs are not blocked by for example grains, etc.Pull out the baking tin and check if the drivers turn. If this is not the case, return the appliance to a service point.
The appliance does not start.The audible signal goes off. The display shows the symbol E 01.	The appliance is still hot after the previous baking process.	Press and hold the START/STOP button until the normal program code appears on the display. Unplug the appliance. Take out the baking tin and leave to cool at room temperature. Plug in and restart the appliance.
The display shows the symbol “EEE”.	Program or electronic error.	Start the test run. Press and hold the menu button, unplug the appliance and then plug it in again. Release the button. The appliance will perform a test run. Unplug the appliance again. The normal program code should appear on the display. If this is not the case, return the appliance to a service point.

CLASSIC RECIPES

Ready-made bread mixtures availablein shops can be especially used in the appliance.		WHITE BREAD(bread weight approx. 900 g)		BUTTERMILK BREAD(bread weight approx. 900 g)
		IngredientsWater or milkSaltSugarFlour type 500Dry yeast	425 ml1 12 teaspoon1 12 teaspoon600 g1 teaspoon	IngredientsButtermilkSaltSugarFlour type 500Dry yeast	375 ml1 teaspoon1 teaspoon500 g1 teaspoon
		Program: BASIC or FRENCH Program: BASIC or FRENCH
NUT AND RAISIN BREAD(bread weight approx. 900 g)		SUNFLOWER BREAD(bread weight approx. 900 g)		7 GRAIN CEREAL BREAD(bread weight approx. 700 g)
IngredientsWater or milkMargarine or butterSaltSugarFlour type 500Dry yeastRaisinsCrushed nuts	350 ml1 12 tablespoon1 teaspoon2 tablespoons540 g1 teaspoon100 g3 tablespoons	IngredientsWaterButterFlour type 550Sunflower seedsSaltSugarDry yeast	350 ml1 tablespoon540 g5 tablespoons1 teaspoon1 tablespoon1 teaspoon	IngredientsWater or milkMargarine or butterSaltSugarFlour type 550Whole wheat flour7-grain flakesDry yeast	300 ml1 12 tablespoon1 teaspoon2 12 tablespoon240 g240 g60 g1 teaspoon
Program: BASICAdd raisins and nuts after the first acoustic signal or after the first kneading cycle.		Program: BASICTip: Sunflower seeds can be replaced with pumpkin seeds. Toast the seeds in a frying pan to give them a more intense flavor.		Program: WHOLEWHEATWhen using whole grains, soak them first.
ONION BREAD(bread weight approx. 900 g)		WHOLE WHEAT BREAD(bread weight approx. 900 g)		CHOCOLATE AND NUT BREAD(bread weight approx. 700 g)
IngredientsWater or milkMargarine or butterSaltSugarLarge, chopped onionFlour type 550Dry yeast	250 ml1 tablespoon1 teaspoon2 tablespoons1540 g1 teaspoon	IngredientsWater or milkMargarine or butterEggsSaltSugarFlour type 550Whole wheat flourDry yeast	300 ml1 12 tablespoon1 teaspoon2 teaspoons360 g180 g1 teaspoon	IngredientsWaterChocolate-nutspreadSaltCaster sugarFlour type 500Plain flourDry yeast	275 ml90 ml1 12 teaspoons1 12 teaspoons300 g150 g1 teaspoon
Program: BASICBake this bread immediately.		Program: WHOLEWHEATNOTE: While using the “DELAY TIMER” program, add more water instead of eggs.		Program: FRENCH
ROSEMARY AND GARLIC FOCACCIA BREAD		FRENCH BAUGETTES(bread weight approx. 900 g)		PIZZA DOUGH(ingredients for 3 pizzas)
IngredientsWaterOlive oilFresh, choppedrosemaryGarlic, peeled andcrushedFlour type 500SaltDry yeast	200 ml1 tablespoon2 tablespoons3 cloves350 g1 teaspoon 12 teaspoon	IngredientsWaterHoneySaltSugarFlour type 550Dry yeast	300 ml1 tablespoon1 teaspoon1 teaspoon540 g1 teaspoon	IngredientsWaterSaltOlive oilFlour type 500SugarDry yeast	300 ml 34 teaspoon1 tablespoon450 g2 teaspoons1 teaspoon
Program: DOUGH		Program: DOUGHDivide the dough when ready into 2-4 parts, form long loaf shapes and leave them to rest for about 30-40 minutes. Make a series of diagonal cuts on the top surface and put the bread to bake in the oven.		Program: DOUGHAfter the kneading process, spread the dough, form a round shape and leave to rest for 10 minutes. Spread the sauce and add the desired filling. Bake in the oven for 20 minutes.
ORANGE JAM STRAWBERRY JAM RASPEBERRY JAM
IngredientsOrangesLemons2:1 jellifying sugar	400 g100 g250 g	IngredientsStrawberries, washed and stalks removedJellifying sugar	450 g450 g	IngredientsFresh raspberries, washedJellifying sugar	450g450g
Program JAM Program JAM Program JAM
APRICOT JAM		CHERRY BREAD(bread weight ca. 700 g)		BREAD OF GLUTEN-FREE FLOUR(bread weight approx. 900 g)
IngredientsFresh apricots,washedCold waterJellifying sugarGrated rind and juice	450 g2 tablespoons450 gfrom 1⁄2 lemon	Ingredients:Cherry juiceMilkHoneyButterCherry yoghurtCherries without stonesFlour of 550 typeDried yeastBaking powderSaltSugar	75 ml20 ml15 g15 g135 g20 g410 g1 tsp1⁄2 tbsp1⁄2 tsp1 tsp	IngredientsWater or milkSaltSugarFlour type 500Dry yeast	425 ml11⁄2 teaspoon11⁄2 teaspoonGluten-free flour500 g1 teaspoon
Program JAM		Program: BASIC or SWEETAfter sound signal add 20 g of grounded walnuts.		Program: BASIC or FRENCH

The tables include examples of recipes and approximate amounts of ingredients. These information should not be treated as a cookery book. While baking we encourage everyone to use their own recipes or these found in specialist literature, and stick to one's likings.

WHEN TO ADJUST RECIPES

Problem Probable	cause	Solution(description below)
The bread rises too fast. - Too much yeast, too much flour, not enough salt. a/b
The bread does not rise at all or not enough.	- No or too little yeast. a/b
	- Old or stale yeast. e
	- Liquid too hot. c
	- The yeast has come into contact with the liquid. d
	- Wrong flour type or stale flour. e
	- Too much or not enough liquid. a/b/g
	- Not enough sugar.	a/b
The dough rises too much and spills over the baking tin.	- If the water is too soft the yeast ferments more.	f
	- Too much milk affects the fermentation of the yeast.	c
The bread goes down in the middle.	- The dough volume is larger than the tin and the bread goes down.	a/f
	- The fermentation is too short or too fast due to the excessive temperature of the water or the baking chamber or due to the excessive moistness.	c/h/i
	- No salt or not enough sugar. a/b
	- Too much liquid.	h
Heavy, lumpy structure of bread.	- Too much flour or not enough liquid.	a/b/g
	- Not enough yeast or sugar.	a/b
	- Too much fruit, whole meal flour or another ingredient.	b
	- Old or stale flour.	e
Problem Probable cause		Solution(description below)
The bread is not baked in the center.	- Too much or not enough liquid. a/b/g
	- Too much humidity. h
	- Recipes with moist ingredients, e.g. yogurt. g
Coarse structure or too many holes in bread.	- Too much water. g
	- No salt. b
	- Great humidity, too hot water. h/i
	- Too much liquid. c
Mushroom-like, unbaked surface.	- Bread volume too big for the tin. a/f
	- Too much flour, especially for white bread. f
	- Too much yeast or not enough salt. a/b
	- Too much sugar. a/b
	- Other sweet ingredients apart from sugar. b
The slices are uneven or there lumps in the middle.	- The bread did not cool enough (the vapor has not escaped). j
Flour deposits on the bread crust.	- The flour was not worked well on the sides during kneading.	g/i

Solutions to the above problems

a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) Use another liquid or leave it to cool at room temperature. The ingredients must added the order specified in the relevant recipe. Make a small ditch in the middle of the flour and put crumbled or dry yeast inside. Do not allow the yeast to come into direct contact with the liquid.
d) Use only fresh and properly stored ingredients.
e) Reduce the total amount of the ingredients, do not use more flour than specified in the recipe. Reduce all the ingredients by 13 .
f) Reduce the amount of liquid. Reduce the amount of liquid, if ingredients containing water are used.
g) In case of very humid weather add 1-2 tablespoons of water less.
h) In case of warm weather do not use the timing function. Use cool liquids.
i) Take the bread out of the tin immediately after baking and leave to rest for at least 15 minutes before cutting.
j) Reduce the amount of yeast or all ingredients by 14 .

Remarks on recipes

1. Ingredients

• Since each ingredient plays a specific role for the successful baking of the bread, the correct measuring is just as important as the order in which the ingredients are added.
• The most important ingredients such as the liquid flour, salt, sugar and yeast (either dry or fresh yeast can be used) influence the successful outcome of the

preparation of the dough and the bread. Always use the right quantities in the right proportions.

• Use lukewarm ingredients if the dough needs to be prepared immediately. If you wish to set the program phase timing function, it is advisable to use cold ingredients to avoid the yeast to start rising too soon.
• Margarine, butter and milk have an influence on the flavor of the bread.
• Sugar can be reduced by 20% to make the crust lighter and thinner without affecting the successful outcome of the baking. You can replace sugar with honey if you want the crust to be softer and lighter.
• Gluten which is produced in the flour during the kneading provides the structure of the bread. The ideal flour mixture is composed of 40% whole meal flour and 60% of white flour.
• If you wish to add cereals grains, leave them to soak overnight. Reduce the quantity of flour and liquid (up to 1/5 less).
  It is necessary to use leaven with rye flour. It contains milk and acetobacteria thanks to which the bread is lighter and it ferments thoroughly. You can make leaven by yourself, however it is time consuming. Therefore, concentrated leaven powder is used in the recipes below. The powder is sold in 15g packets (for 1 kg of flour). We recommend to follow the recipes below ( 12 , 34 or 1 packet). The bread will crumble if you add less leaven than indicated in the recipe.
• If leaven powder with a different concentration is used (100g packet for 1 kg of flour) the quantity of flour must be reduced by 80g for 1 kg of flour.
• You can also use liquid leaven. Follow the doses indicated on the package. Fill the measuring beaker with the liquid leaven and top it up with other liquid ingredients in the right doses as specified in the recipe.

heat leaven is more often sold in the dry form. It improves the workability of the dough, its freshness and taste. It is also milder than rye leaven.

Use the NORMAL or WHOLEWHEAT program when baking leavened bread.

You can replace leaven with baking ferment. The only difference is in the taste. You can use the ferment in the bread baking machine.

You can add wheat bran to the dough if you want the bread to be lighter and richer in roughage. Add one tablespoon of bran for 500g of flour and increase the amount of liquid by 12 tablespoon.

Wheat gluten is a natural additive obtained from wheat proteins. It makes the bread lighter, the bread also has more volume. The bread falls more rarely and is easier to digest. The effect can be easily appreciated when baking whole meal and other bakery products made of home-milled flour.

- Black malt used is some recipes is dark-roasted barley malt. It is used to obtain a darker bread crust and soft part (e.g. brown bread). You can also use rye malt, but it is not as dark. Both products can be purchased in whole food shops.

Pure lecithin powder is a natural emulsifier which improves the bread volume, makes the soft part softer and lighter. The bread retains its freshness for longer.

2. Adjusting the amount of the ingredients

If the doses need to be increased or reduced, make sure that the proportions of the original recipe are maintained. To obtain a perfect result, follow the rules on adjusting the amount of the ingredients below:

liquids / flour: the dough should be soft (but not too soft) and easy to knead. The dough should not be stringy. It should be possible to easily make a ball out of the dough. This is not the case with heavy dough like rye whole meal or cereal bread. Check the dough five minutes after the first kneading phase. If it is too moist, add some flour until it reaches the right consistency. If the dough is too dry add a spoonful of water at a time during the kneading process.

Replacing liquids: When using ingredients containing liquid (e.g. crud cheese, yoghurt, etc.) the amount of liquid added should be reduced. When adding eggs, beat them in the measuring beaker and fill the beaker with the other required liquids to control the amount. Dough prepared in a place located at a high altitude (above 750 meters) will rise faster. You can reduce the amount of yeast by 14 to 12 teaspoon, to proportionally reduce the rising of the dough. The same concerns places with particularly soft water.

3. Adding and measuring the ingredients and quantities

Always add the liquid first. Add yeast at the end. Do not allow the yeast to come into contact with liquid to avoid fast rising of the yeast (especially when using the timing function).

Use the same measuring units while measuring the

ingredients, that is measure the ingredients with the included measuring spoon or spoons used at home, if the recipe requires measuring the ingredients in tablespoons and teaspoons.

Measure the ingredients given in grams correctly.

For the milliliter indications you can use the supplied measuring beaker which has a graduated scale from 30 to 300 ml.

adding fruits, nuts or cereals. You can add these ingredients while using specified programs after you hear a beep. If you add these ingredients too early, they will be crushed during the kneading process.

4. Recipes for the bread baking machine

The above-mentioned recipes are for various bread sizes. The total weight should not exceed 1000 grams. If no specific instructions concerning the weight are given, it means that both a small and a large amount of the ingredients may be used for the given program. In case of the super rapid program the recommended weight of the loaf is about 750 grams.

5. Bread weight and volume

The weight of the bread is precisely indicated in the recipes. It is easy to see, that the weight of the pure weight bread is lower than the weight of whole meal bread. This is because white flour rises more quickly, therefore it is necessary to control the bread during the baking process.

Despite the precise weight indications there may be slight differences. The actual weight of the bread depends to a large extent on the air humidity in the room at the moment of preparation.

Breads with a large wheat content always have a large volume and they exceed the container edge after the last rising phase even if the ingredients are precisely measured. The bread does not spill over. The part of the bread outside the tin is more easily browned than the bread inside the tin.

For the bread to be lighter, in the SUPER-RAPID program recommended for baking sweet bread, you can use a smaller amount of ingredients than in the SWEET program.

6. Baking results

The result of the baking depends on the conditions (the hardness of the water, air humidity, altitude, the consistency of the ingredients, etc.). Therefore, the recipe indications should serve rather as a reference point, which can be modified depending on the given conditions. Do not get discouraged in case of unsuccessful baking attempts. Try to find the cause of the failure and try once again with changed proportions.

the bread is not brown enough after baking, you can leave it in the appliance and use the browning program.

- is recommended to bake a test bread before setting the timing function for baking overnight to make the necessary adjustments if needed.

Ecology – environment protection

Each user can protect the natural environment. It is neither difficult nor expensive.

In order to do it: put the cardboard packing into recycling paper container; put the polyethylene (PE) bags into container for plastic.

When worn out, dispose the appliance to particular disposal centre, because of the dangerous elements of this appliance, which can be hazardous for natural environment.

Do not dispose into the domestic waste disposal!!!

The manufacturer/importer does not accept any liability for any damages resulting from unintended use or improper handling.

The manufacturer/importer reserves his rights to modify the product any time in order to adjust it to law regulations, norms, directives, or due to construction, trade, aesthetic or other reasons, without notifying in advance.

Notes