VT-1991 ST - Bread maker Vitek - Free user manual and instructions

Product Type	Bread Maker
Model	VT-1991 ST
Brand	Vitek
Power Supply	230 V ~ 50 Hz, 940 W
Loaf Weight Options	750 g, 1000 g, 1250 g
Number of Programs	12 (Basic, French, Whole-wheat, Sweet, Cake, Gluten Free, Extra Fast, Dough, Pasta, Buttermilk, Jam, Bake)
Crust Color Selection	Light, Medium, Dark (for programs 1-3)
Fast Baking Function	Yes (for programs 1-3, reduces time by ~1 hour)
Delay Timer	Up to 15 hours, 10-minute steps (not available for programs 5-7, 9, 11, 12)
Automatic Ingredient Adding Container	Yes
Memory Function	Up to 7 minutes during power outage
Heating Mode	Automatic after baking (except programs 8, 9, 11; duration 1 hour)
Display	LCD with program number, time, symbols
Controls	Buttons: MENU, LOAF WEIGHT, TIMER +/-, CRUST COLOR, START/STOP
Safety Features	Overheat protection, sensor error detection (EE00, EEE01, EEE, HHH codes)
Cleaning	Removable parts (baking form, paddles, measuring cup/spoon, hook) dishwasher safe; body wipe with damp cloth
Spare Parts Included	Baking form, 2 kneading paddles, measuring cup, measuring spoon, hook
Guarantee	3 years (details from dealer)

Frequently Asked Questions - VT-1991 ST Vitek

How do I set the delay timer for fresh bread in the morning?

Select the program, loaf weight, and crust color. Press TIMER + or TIMER - to set the delay time (max 15 hours in 10-minute steps). Then press START/STOP. The display will show the delay symbol and countdown.

What should I do if the display shows 'EE00'?

'EE00' indicates low temperature in the process chamber. Switch off the bread maker, open the lid, and let it sit for 10-20 minutes to warm up to room temperature before restarting.

Can I use the delay function with eggs or milk?

No. Do not use the delay function with perishable ingredients like milk, eggs, fruit, or yogurt as they may spoil during the delay period. Add these only when starting immediately.

Why is my bread dense and not rising properly?

Possible causes: old or inactive yeast, yeast contact with salt or liquid before kneading, insufficient sugar, wrong flour type, or water too hot (over 50°C for extra fast mode). Follow ingredient order and use fresh yeast.

How do I clean the bread maker after use?

Unplug and let it cool. Wipe the body and lid with a damp cloth. Wash the baking form, paddles, measuring cup, spoon, and hook in warm water with mild detergent or in a dishwasher. Dry thoroughly before reassembling.

What is the fast baking function and how do I use it?

Fast baking reduces kneading and rising time by about 1 hour while keeping baking time the same. It is available for programs 1-3. Press CRUST COLOR repeatedly until the fast baking symbol appears on the display.

Can I bake gluten-free bread in this bread maker?

Yes. Select program 6 GLUTEN FREE. Use rice, corn, buckwheat flour, or special gluten-free mixes. Follow the recipe in the manual (e.g., 3 cups rice flour, 250 ml water, 3 tbsp oil, 3 eggs, etc.).

How do I remove the kneading paddles if they are stuck?

Fill the baking form with warm water and let it sit for about 30 minutes. Then use the included hook to gently pull out the paddles. Grease the paddles with butter before use to prevent sticking.

What does the memory function do?

If power is cut off during operation, the bread maker remembers the program for up to 7 minutes. If power returns within that time, it resumes from where it stopped. If longer, you must reload ingredients and restart.

Why is the bottom of my bread damp and the bread collapsed?

This may happen if the bread stays in the maker too long after baking. To prevent this, switch off and remove the bread immediately after the program ends (or cancel the heating mode). Ensure the paddles are greased to avoid sticking.

USER MANUAL VT-1991 ST Vitek

1. Control panel
2. Display
3. Lid
4. Automatic ingredient adding container
5. Handle
6. Baking form
7. Kneading paddles
8. Measuring cup
9. Measuring spoon
10. Hook

Control panel:

1. Baking program selection button «MENU»
2. Weight setting button «LOAF WEIGHT»
3. Delay time decrease button «TIMER -»
4. Delay time increase button «TIMER +»
5. Crust color selection button «CRUST COLOR»
6. On/off button «START/STOP»

Display:

1. Loaf weight selection
2. Dough proofing (rising) symbol
3. Baking symbol
4. Heating symbol
5. «FAST BAKING» symbol
6. Crust color selection
7. Pause symbol
8. Dough mixing symbol
9. Preheating symbol
10. Delay symbol
11. Baking program number
12. Time of delay/remaining run-time digital readouts

SAFETY MEASURES

Read this instruction manual carefully before using bread maker and keep it for the whole operation period. Use the unit for intended purposes only, as specified in this manual. Mishandling of bread maker can lead to its breakage and cause harm to the user or damage to his/her property.

• Before plugging the unit in make sure that the operating voltage of the unit corresponds to voltage of your mains.
• Power cord is equipped with “euro plug”; plug it into the socket with reliable grounding contact.

• In order to avoid fire or electric shock do not use adapters for plugging bread maker in.

• Place the unit on a flat, stable heat-resistant surface with free access to the mains socket. The distance to the nearest objects should be at least 20 cm.

• Never cover bread maker during operation in order to avoid fire outbreak.
• Do not place the unit on other household equipment or table cloths.
• Do not place the unit near open flame sources, highly inflammable substances or in direct sunlight.
• Do not let the power cord hang from the table or come in contact with hot surfaces or sharp edges of kitchen furniture.
• Do not use the unit outdoors.
• Always unplug bread maker before its assembly and disassembly.
• Never use the unit without automatic ingredient adding container installed. Handle the container carefully in order not to damage it.
• Never leave the unit unattended during operation.
• In case of unit improper use (for example, non-compliance to the recommendations as well as excessive cooking time), bread burning and smoke appearance is possible. In this case switch the unit off and unplug it. Let the unit cool down completely before cleaning it.
• Placing foreign objects in the process chamber is forbidden.
• Do not open the lid during operation except for the cases described in this manual.
• Do not leave unit lid open during operation.
• Do not touch hot surfaces and do not close ventilation openings during operation.
• Do not put your hands into the process chamber during operation.
• When taking baked bread out hold the handle (handles) of the form after putting on thermal protective potholders.
• In order not to damage baking form non-stick coating do not tap on the form bottom or edges but shake the form when taking bread out.
• Unplug the unit before cleaning or when you do not use it.
• When taking the power cord plug out of the socket do not pull the cord but hold the plug with your hand.

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• Do not touch the power cord plug with wet hands.
• Do not use bread maker next to kitchen sink, do not expose it to moisture.
• In order to avoid electric shock do not immerse the power cord, the power plug or the unit itself in water or any other liquids. If it happened do not touch the unit, unplug it immediately and only after that you may take the unit out of water. Apply to the authorized service center for testing and repairing the unit.
• From time to time check power cord and plug integrity.
• Never use the unit if the power cord or the plug is damaged, the unit works improperly or after it fell. Do not try to repair the unit by yourself. Contact the authorized service center for all repair issues.
• This unit is not intended for usage by children or disabled persons. In exceptional cases a person who is responsible for their safety should give them all the necessary instructions on safety measures and information about danger, that can be caused by improper usage of the unit.
• The unit is intended for household usage only.

CONTROL PANEL

Baking programs

1. BASIC MODE

It includes all the three stages of bread making: dough kneading, rising and baking.

2. FRENCH BREAD

Bread making takes more time, the bread has large porous crumb and crispy crust.

3. WHOLE-WHEAT FLOUR BREAD

Bake healthful bread of fine or crude flour. It is not recommended to use the delay function when making this bread as that may cause undesirable effects.

4. SWEET BREAD

Dough kneading, rising and fancy bread baking.

5. CAKE

Add leaven or soda to sweet dough and bake savory cake or biscuits.

6. GLUTEN FREE

Gluten or fibrin is the albumen found in the seeds of Gramineae plants (wheat, rye and oats are especially rich in it) and determining such characteristics of dough as elasticity and springiness. With the help of digestive enzyme most people including children successfully break up gluten that serves as a good source of albumen. But there is a group of people with genetic predisposition for gluten provoking coeliacia, quite a rare disease. When suffering from this disease it is necessary to eliminate gluten-containing foods from the diet. You can bake gluten-free dietarybread in our bread maker (usually of rice, corn, buckwheat flour or special baking mixes).

7. EXTRA FAST MODE

Baking bread in one hour. This bread is the smallest in size and has the densest crumb.

Attention! When selecting this program pour water with the temperature of 48-50°C into the baking form (use cooking thermometer for measuring water temperature). Water temperature plays the crucial role in extra fast bread making: if it is too low the dough will not rise in time, and excessively high temperature will result in yeast destruction.

8. DOUGH MAKING

Bread maker kneads dough and lets it rise. Use this dough to make home-baked pastry (pies, pizza, etc.).

9. PASTA

Make dough for any kind of pasta. Use fresh dough (for cooking noodles, beshbarmak) or dry formed dough and store pasta dry.

10. BUTTERMILK BREAD

Buttermilk is skimmed cream, by-product of butter churning. Butter milk gives bread pleasant slightly sour taste and extra fine texture. If you have no buttermilk, you can use natural yogurt mixed with some lemon juice.

11. JAM

Cook savory home-made jam. Cut fruit for jam beforehand.

12. BAKE

Bread maker works as an ordinary electric oven. The program does not include dough kneading and rising modes. The program is used for baking from ready-made dough or for baked bread additional browning.

Operation cycles

Bread maker performs the following operations:

1. Preheating. Arrow opposite the symbol (25) will appear on the display (2).

2. Pre-kneading to obtain homogeneous

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mass. In the process of pre-kneading arrow opposite the symbol (24) will appear on the display (2).

1. Pause, during which gluten bonds are formed in the dough-like mass making possible further dough kneading. Arrow opposite the symbol (23) will light display (2).

2. Repeat kneading. In the process of kneading arrow opposite the symbol (24) will appear on the display (2).

3. Dough proofing lets you make bread with fine, thin-walled and homogeneously porous crumb. Proofing is shown by arrow opposite the symbol (18).

4. Temperature processing of ingredients (arrow opposite the symbol (19)). Do not open the litch during the bread temperature processing as deflated dough will not rise.

5. Heating Arrow opposite the symbol (20) will light up on the display (2).

Program/operation cycle	Pre heating	Pre kneading	Pause	Repeat kneading	Proofing	Temp. processing	Heating
1. BASIC MODE		+	+	+	+	+	+
2. FRENCH BREAD		+	+	+	+	+	+
3. WHOLE-WHEAT FLOUR BREAD	+	+	+	+	+	+	+
4. SWEET BREAD		+	+	+	+	+	+
5. CAKE		+		+		+	+
6. GLUTEN FREE		+		+		+	+
7. EXTRA FAST MODE		+		+		+	+
8. DOUGH MAKING		+	+	+	+
9. PASTA		+		+
10. BUTTERMILK BREAD	+	+	+	+	+	+	+
11. JAM		+		+		+
12. BAKE						+	+

Baking duration

Program	Crust color	Weight (g.)	Baking time (hours)	Total time (hours)
1. BASIC MODE	LightMediumDark	750	0:55	3:20
		1000	1:00	3:25
		1250	1:05	3:30
		750	0:55	2:19
		1000	1:00	2:24
		1250	1:05	2:29
2. FRENCH BREAD	LightMediumDark	750	0:55	3:35
		1000	1:00	3:37
		1250	1:05	3:40
	FAST BAKING	750	0:55	2:35
		1000	1:00	2:37
		1250	1:05	2:40

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3. WHOLE-WHEAT FLOUR BREAD	Light Medium Dark	750 0:55 3:50
		1000 1:00	3:55
		1250 1:05	4:00
	FAST BAKING 7	50 0:55 2:35
		1000 1:00	2:40
		1250 1:05	2:45
4. SWEET BREAD	- 750 0:55 3:17
			1000 1:00	3:22
			1250 1:05	3:27
5. CAKE - 750 1:15 1:28
6. GLUTEN FREE -	-		1:05 2:20
7. EXTRA FAST MODE	-	-	0:48 1:20
8. DOUGH MAKING	-	-	-	1:30
9. PASTA	-	-	-	0:14
10. BUTTERMILK BREAD	-	1000 1:00	3:55
11. JAM	-	-	0:50	1:05 M
12. BAKE	-	-	1:00-1:30	1:00-1:30 with 10 minute step

Control panel buttons (1)

Every pressing of control panel buttons is accompanied by a short sound signal.

«MENU» Button (11)

- Select one of 12 programs by pressing «MENU» button (11) repeatedly. The number of the selected program (27) will be shown on display (2).

- Select loaf weight by pressing «LOAF WEIGHT» button (12): 750, 1000 or 1250 grams. The weight settings are shown on the display (2) by arrows opposite corresponding symbols (17).

Note: Loaf weight determines baking time (see «Baking duration»).

Weight selection is not available for programs 5-12.

Buttons for delay time setting (13) «TIMER-» and (14) «TIMER +»

You can pre-set the time when the baking process is to be finished.

- Select the program, loaf weight and crust color by using control panel buttons.

- Then set the time of delay by pressing buttons (13) «TIMER -» and (14) «TIMER +» repeatedly (in what time – stating from the current time – the baking process is to be finished). The time of delay (28) will be shown on display (2).

Note: The maximal time of delay is 15 hours, setting step is 10 minutes.

Example: If it is 20:30 now, and you want fresh bread to be ready by 7 o'clock next morning, set the time of delay of 10 hours 30 minutes.

- After the delay time has been set press «START/STOP» button (16) the arrow opposite the symbol (26) will light up on the display (2), the two-spot in the remaining time index (28) will flash, and countdown will start.

- In order to cancel the delay press «START/STOP» button (16) until you hear a short sound signal.

Note: The delay function is not available in programs 5-7, 9, 11 and 12.

Do not apply the delay function when using perishable foods – such as milk, eggs, fruit, etc.

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«CRUST COLOR» Button (15)

- You can select «LIGHT», «MEDIUM» or «DARK» crust by pressing «CRUST COLOR» button (15) repeatedly. Arrow opposite the selected crust color (22) will appear on the display (2).

Note: This function is not available for programs 4-12.

- «FAST BAKING» function is available for programs 1-3, dough kneading and rising time is reduced, while baking time remains the same. This way, cooking time is decreased by 1 hour on average (see «Baking duration» table). - To activate fast baking function press «CRUST COLOR» Button (15) repeatedly until the arrow appears opposite «FAST BAKING» symbol (21).

«START/STOP» Button (16)

• Launch baking program by pressing «START/STOP» button (16). There will be a short sound signal, the two-spot in the time index (28) will flash, and countdown will start.
• Other buttons become inactive during the baking process.
• In order to stop baking process press and hold «START/STOP» button (16) until you hear a short sound signal.

Additional functions

Ingredients adding

• The unit is equipped with the container (4) for automatic ingredient adding (fruit pieces, nuts) during the dough kneading.
• Load the ingredients in the container (4) before you start baking.
• During the baking process you will hear 8 sound signals, the lower lid of the container (4) will open and the ingredients will be added to the dough.

Note: The ingredients adding function during the baking process is not available in programs 6, 8, 9, 12.

Heating

- In case you have not switched unit off after baking process (programs 8, 9 and 11), it will automatically pass into heating mode (duration - 1 hour).

- In order to cancel this function press and hold «START/STOP» button (16) until you hear a short sound signal.

Memory

• In case of emergency power cutoff during the operation process the memory function with the duration of up to 7 minutes is activated.
• If the power supply is restored within 7 minutes bread maker will continue to perform the pre-set program from the moment it has been stopped at.
• If there is no power for more than 7 minutes it is necessary to load the ingredients again and program the unit.
• If the operation was interrupted during the dough kneading process just press «START/STOP» button (16), and the program will be restarted from the very beginning.

BEFORE THE FIRST OPERATION

• Unpack the unit.
• Place unit on a flat stable surface. Distance to the nearest surfaces should be at least 20 cm.

Note: Bread maker is intended for operation within a wide range of temperatures, but excessively high or low temperature in the room affects dough rising process and consequently the size and density of bread. The most optimal ambient temperature in the room is from 15 to 34°C.

- Take the baking form (6) by the handle and take it out of the process chamber.

- Close the lid (3), switch the unit on by plugging the power cord plug into the socket. There will be a long sound signal, the display (2) will show: the number of the first program (27), the operation time index «3:30» (28) and arrows opposite symbols (23 and 17), denoting the standard baking settings (crust color - medium; weight - 1250 g).

• Select «BAKE» program by pressing button (11) «MENU» repeatedly, press button (16) «START/STOP» and let the unit warm up for 10 minutes.

Note: During the first operation some smell from the heating element is possible, this is normal.

- Switch bread maker off in 10 minutes, by pressing and holding «START/STOP» button (16), take the plug out of the socket.

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• Open the lid (3) with the handle (5) and let the unit cool down.
• Remove container (4) pulling it upwards.
• Wash the container (4), baking form (6), the paddles (7), the measuring cup (8), spoon (9) and the hook (10) with a soft sponge and neutral detergent.
• Dry the removable parts.
• Install container (4) back in its place.

USING THE UNIT

- Install the paddles (7) on the form (6) axle.

Note: It is desirable to grease the paddles with butter before assembly to avoid dough ingress under them (8) during operation and to facilitate paddles (7) removal from the baked bread.

- Put the ingredients into the form (6) in the sequence described in the recipe. Usually the ingredients are added in the following order:

1. liquids,
2. dry ingredients (sugar, salt, flour),
3. yeast and leaven.

Note: Yeast should not come in contact with liquids or salt before the dough kneading starts. Make a cavity in the flour with your finger and put the yeast there.

• Wipe the crumbled ingredients or spilled liquids from the form (6) surface.
• Take the form (6) by the handle and put it into the process chamber.
• Close the lid (3), place the ingredients, that will be automatically added during the dough kneading process (fruit pieces, nuts), into the container (4).
• Plug the unit in.
• Select the necessary program by pressing «MENU» button (11) repeatedly.
• Set the crust color and loaf weight by pressing «CRUST COLOR» (15) and «LOAF WEIGHT» (12) buttons repeatedly.
• Set the delay time by pressing buttons (13) «TIMER -» and (14) «TIMER +».

Note: If you want to start baking immediately skip delay time setting.

- Press button (16) «START/STOP» in order to launch the program.

- During the dough kneading process you will hear 8 consequential sound signals, the lower lid of the container (4) will open and the supplementary ingredients will be added to the dough.

• 10 consequential sound signals inform that the program is completed.
• After the program ends, the unit will automatically pass into heating mode (except programs 8, 9 and 11), arrows will appear on the display (2) opposite the symbol (20), symbols «0:00» (28) will appear, and the two-spot will flash.
• When the heating cycle is finished there will be a sound signal, the standard settings of the completed program will be shown on display (2).
• In order to cancel heating, press and hold «START/STOP» button (16). There will be a short sound signal, the display (2) will switch off after a while.
• Unplug the unit.
• Put on thermal protective potholders, open the lid (3), take the form (6) by the handle and pull it upwards.
• Let the form cool down for 10 minutes.
• Separate the pastry from the form (6) walls and bottom using a spatula with non-stick coating.
• In order to remove the bread turn the form (6) upside down and shake it carefully.
• Before cutting the bread remove the paddles (7) with the hook (10) and let it cool down for 10 minutes.
• Cut the bread with a sharp bread knife.

IMPORTANT RECOMMENDATIONS Ingredients

Flour

The characteristics of flour are determined not only by the sort but also by the conditions of grain cultivation, processing method and storage. Try to bake bread using flour of different manufacturers and grades and find the one corresponding to your needs. The basic types of bread flour are wheat and rye flour. Wheat flour is more commonly used due to its nice palatability properties and high nutrition value of pastry made of wheat flour.

Bread flour

Bread (refined) flour made of inner part of grain only, contains the maximal gluten quantity that provides the crumb elasticity and prevents bread dropping. Pastry made of bread flour is more puffy.

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Whole-wheat flour (wholemeal)

Whole-wheat (wholemeal) flour is obtained by grinding whole wheat grains together with the membrane. This sort of flour is distinguished for its enhanced nutrition value. Whole-wheat bread is usually smaller in size. In order to improve the consumer properties of bread whole-wheat flour is often mixed with bread flour.

Corn and oatmeal flour

In order to improve the bread texture and additional flavor properties mix wheat or rye flour with corn or oatmeal one.

Sugar

Sugar enriches the pastry in additional flavors and gives bread golden color. Sugar is a nutritional medium for yeast growth. Add to pastry not only refined but brown sugar and sugar powder as well.

Yeast

Yeast growth is accompanied by emission of carbon dioxide, that contributes to the formation of porous crumb. Flour and sugar are a nutritional medium for yeast growth. Add fresh compressed yeast or fast-acting yeast powder. Dissolve fresh compressed yeast in warm liquid (water, milk, etc.), and add fast-acting yeast to the flour (it does not require preliminary activation, i.e. adding of water). Follow the recommendations on the packing or observe the following proportions:

1 tea spoon of fast-acting yeast powder is equal to 1,5 of tea spoon of fresh compressed yeast. Store yeast in a refrigerator. Yeast is destructed at high temperatures, and in this case the dough rises poorly.

Salt

Salt gives bread additional flavor and color, but slows down the yeast growth. Do not use excessive quantities of salt. Always use fine salt (coarse one can damage the form's non-stick coating).

Eggs

Eggs improve the structure and volume of the pastry, give additional flavor. Eggs should be whipped carefully before adding to the dough.

Animal and vegetable fats

Animal and vegetable fats make the pastry soft-er and increase its storage life. Cut butter into small cubes or let it melt a little before adding it.

Baking powder and soda

Soda and baking powder (leaven) shorten the time necessary for dough rising. Use leaven or soda when baking in «EXTRA FAST MODE». It is necessary to mix soda with citric acid and a little flour beforehand (5 g of baking soda, 3 g of citric acid and 12 g of flour). This amount of the powder (20 g) is rated for 500 g of flour. Do not use vinegar for soda slaking, it will make the crumb less homogeneous and damper. Baking powder (leaven) is just to be poured into the form following recipe instructions.

Water

Water temperature plays the crucial role in bread making process. Optimal water temperature is 20-25°C, and for EXTRA FAST MODE – 45-50°C. You may as well use milk instead of water or enrich bread flavor by using some natural juice.

Dairy foods

Diary foods improve the nutrition value and flavor of the bread. The crumb becomes more beautiful and savoury. Use fresh diary foods or powdered milk.

Fruit and berries

Use only fresh and quality fruit and berries for jam making.

DOSAGE

The secret of good bread lies not only in the quality of ingredients but also in precise abidance to their proportions.

• Use kitchen scales or measuring cup (8) and spoon (9), included.
• Fill the measuring cup (8) with liquid to the appropriate mark. Check dosage, placing the cup (8) on a flat surface.
• Clean the cup (8) carefully before measuring another type of liquid.
• Do not compact dry ingredients when putting them into the measuring cup (8).
• It is important to screen the flour before measuring in order to saturate it with air, this provides the best baking quality. The heap should be removed with a smooth knife.

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The dough rises too quickly Excessive quantity of salt	ity of yeast, flour or insufficient quantity of salt
The bread won’t rise Not enough yeast
	Old or inactive yeast
	Yeast came in contact with liquid ingredients or salt before kneading
	Wrong selection of flour sort, or flour is of poor quality
	Not enough sugar
	Soft water leads to more active yeast growth
Intensive dough rising, dough gets out of the baking form	Excessive quantity of yeast or flour
	Excessive quantity of dough
Bread dropped in the middle Yeast growth is	poor because of high temperature the liquid or its excessive quantity
	Excessive quantity of flour or lack of liquid
Dense crumb, clumps Not enough yeast and sugar
Bread is slack-baked in the middle Using much liquid and liquid ingredients (for example, yoghurt)
Coarse crumb No salt
	Water is too hot
	Excessive quantity of dough
Bread surface is slack-baked	Excessive quantity of flour (especially when you are making wheat bread)
	Excessive quantity of yeast or lack of salt
	Excessive quantity of sugar
	Other sweet ingredients besides sugar are used
Crumb of cut bread pieces is grainy and non-uniform	You have not cooled the bread down before cutting (excessive moisture did not have time to evaporate)

INGredleNTS LOadING

• The following order of ingredients loading is recommended (unless otherwise is specified in the recipe): liquids (water, milk, oil, whipped eggs, etc.): are poured on the bottom of the baking form, dry ingredients are fed afterwards, yeast powder is added last.
• See that flour does not become completely wet, put yeast in dry flour only. Yeast should not come in contact with salt before kneading as salt reduces yeast capacity.
• When using the delay function do not put perishable foods – for example, eggs, fruit, milk – into the form (6).

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RECIPES

BASIC MODE

Ingredients/Quantity 750 g 1000 g
Water 270 ml 330 ml
Vegetable oil 2 table spoons 3 table spoons
Salt 1 tea spoon 1,5 tea spoon
Sugar 2 table spoons 3 table spoons
Flour 3 measuring cups 3,5 measuring cups
Yeast powder 1 tea spoon 1 tea spoon

FRENCH BREAD

Ingredients/Quantity 750 g 1000 g
Water 270 ml 330 ml
Vegetable oil 2 table spoons 3 table spoons
Salt	1,5 tea spoon	2 tea spoons
Sugar	1,5 tea spoon	2 tea spoons
Flour 3 measuring cups 3,5 measuring cups
Yeast powder	0,75 tea spoon	1 tea spoon

WHOLE-WHEAT FLOUR BREAD

Ingredients/Quantity 750 g 1000 g
Water 260 ml 330 ml
Vegetable oil 2 table spoons 3 table spoons
Salt 1 tea spoon	2 tea spoons
Medium flour	1 measuring cup	2 measuring cups
Flour 2 measuring cups	2 measuring cups
Brown sugar	2 table spoons	2,5 table spoons
Powdered milk	2 table spoons 3 table spoons
Yeast powder	0,75 tea spoon	1 tea spoon

GLUTEN FREE

Ingredients/Quantity	1000 g
Water	250 ml
Vegetable oil	3 table spoons
Eggs	3 pcs.
Salt	1,5 table spoons
Rice flour	3 measuring cups
Sugar	3 table spoons
Yeast powder	1,5 table spoons

BUTTERMILK BREAD

Ingredients/Quantity	1250 g
Buttermilk*	370 ml
Water	5,5 tea spoons

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Vegetable oil 2 table spoons
Salt 2 tea spoons
Medium flour 200 g
Wheat flour 475 g
Honey 2 table spoons
Powdered milk 2 table spoons
Yeast powder 2 tea spoons

* You can us sour milk or yogurt instead of buttermilk. To do so pour 2 table spoons of lemon juice into a glass bowl and add 450 ml of milk or natural yogurt. Mix and wait for 5 minutes.

1. Pour water, vegetable oil, buttermilk (for buttermilk bread) and eggs whipped beforehand (gluten-free bread) into the form (6). Add salt and sugar, powdered milk (for whole-wheat and buttermilk bread), honey (for buttermilk bread), then add flour.
2. Make a small cavity in the flour and put yeast into it (see that yeast does not get wet and come in contact with salt before kneading).
3. Insert the form (6) into the process chamber, turn it clockwise until bumping and close the lid (3).
4. Press «MENU» button (11) and select the appropriate program.
5. Select loaf weight, degree of crust roasting and press «START/STOP» button (16).

PASTA

IngredientsQuantity
Flour	500 g
Eggs	4 pcs.
Salt	0,5 tea spoon
Water	3 table spoons

1. Whip eggs with water and salt, pour into the form, add flour.
2. Select program «PASTA» and press button (16) «START/STOP» in order to launch the program.
3. Roll out the ready-made dough in layers, cut it giving to pasta the required form.
4. Cook the pasta immediately or dry it and use when required.

Note: If the dough is viscid, add some flour.

Supplementary ingredients (tomato paste, herbs, boiled vegetables) will give your pasta original color and aroma. Put the supplementary ingredients together with the main recipe ingredients.

JAM

IngredientsQuantity
Strawberry	4 cups
Sugar	2.5 cups
Lemon juice	1 table spoon

1. Mash strawberries and sugar with a fork, add lemon juice, mix.
2. Put the mixture into the form (6) and launch the «Jam» program.

CAKE

IngredientsQuantity
Wheat flour 175 g
Sugar	150 g
Butter	40 g
Eggs	3 pc.
Leaven 1,5 tea spoon
A large apple (preferably sour)	1 pc.

ENGLISH

1. Whip eggs with sugar, pour into the form (6).
2. Add softened butter, flour and leaven.
3. Load the chopped apples in the container (4).
4. Bake after setting the «CAKE» program.

CLEANING AND CARE

• Unplug the unit and let it cool down.
• Wipe the body and lid (3) with a wet cloth.
• Wash baking forms (6), paddles (7), measuring cup (8), spoon (9) and hook (10) in warm water with neutral detergent.

Note: If the paddles (7) can not be removed from the axle, fill the form (6) with warm water and wait for about 30 minutes.

You may also wash the forms (6) and the paddles (7) in a dishwasher.

• Dry forms (6) and paddles (7) carefully before fixing them in the bread maker.
• Do not immerse the unit, power cord and cord plug into water or other liquids.

Storage

• Before storage clean bread maker and wait till it is completely dry.
• Store the unit in a cool dry place away from children.

TROUBLESHOOTING

PROBLEM CAUSE Solution
Symbols «EE00» on the display, accompanied by repeated sound signals	Low temperature in the process chamber	Switch the unit off, open the lid and wait for 10-20 minutes.
Symbols «EEE01» appear on the display, accompanied by 5 sound signals	The unit has not cooled down after the previous baking cycle	Unplug the unit, take the form out, let the unit cool down at room temperature
Symbols «EEE» on the display, accompanied by repeated sound signals	Temperature sensor broke S	Switch the unit off and contact the authorized service center
Symbols «HHH» on the display, accompanied by repeated sound signals	Temperature sensor is not working because of short circuit	Switch the unit off and contact the authorized service center
Smoke from the ventilation openings (4)	Ingredients got onto the heating element	Switch the unit off by unplugging the power cord plug from the socket. Take the form out, let the unit cool down. Wipe the walls of the process chamber and the heating element with a wet cloth.
The baked bread dropped, the bottom part of the bread is damp	The bread has stayed in the bread maker for too long after baking	When making bread according to this recipe switch the unit off immediately after the bread is ready
The bread has stuck to the walls of the baking form	The bottom part of the bread has stuck to the kneading paddle	Grease the paddles with oil before assembly

ENGLISH

The bread structure is not homogeneous or the bread went wrong	Wrong mode is selected View	the available baking programs, select another program by pressing the «MENU» button repeatedly
	Accidental pressing of «START/ STOP» button during the operation process	Load all necessary ingredients again and start the baking process from the very beginning
	Frequent opening of the lid during the operation process	Open the lid only upon the request of the program in order to add supplementary ingredients.
	A long power cutoff during the operation process	Load all necessary ingredients again and start the baking process from the very beginning
	The paddles movement is blocked	Take the form out and check if the drive is rotating. In case of any defect contact the authorized service center

Delivery set

Bread maker - 1 pc.

Baking form - 1 pc.

Kneading paddles - 2 pcs.

Measuring cup - 1 pc.

Measuring spoon - 1 pc.

Hook - 1 pc.

SPECIFICATIONS

Power supply: 230 V \~ 50 Hz

Maximal rated input: 940 W

The manufacturer reserves the right to change the specifications of the unit without any prior notice.

Unit operating life is 3 years.

Guarantee

Details regarding guarantee conditions can be obtained from the dealer from whom the appliance was purchased. The bill of sale or receipt must be produced when making any claim under the terms of this guarantee.

This product conforms to the EMC-Requirements as laid down by the Council Directive 89/336/EEC and to the Low Voltage Regulation (73/23 EEC)

DEUTSCH

BROTBACKOFEN

BESCHREIBUNG

A production date of the item is indicated in the serial number on the technical data plate. A serial number is an eleven-unit number, with the first four figures indicating the production date. For example, serial number 0606xxxxxxx means that the item was manufactured in June (the sixth month) 2006.

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