1. DISPLAY
BASIC SETTING
This displays signals when the appliance is ready for use. It corresponds to the normal program “13:30”
appears on the display. The “1” specifies which program has been chosen and the “3:30” is the length of
the program. The positions of two arrows provide information on the selected browning level and the
weight. The basic setting affer switching the appliance on is: “superior weight” and “medium browning
level”. During operation the course of the program can be read on the display. As the program proceeds
the digits of the set time will decrease progressi-vely.
2. START/STOP key
To start and stop the program. As soon as the START/STOP key is pressed, the points of the time
value start to blink. Use the START/STOP key to stop the program in any moment. Keep the key
pressed until a signal beep is heard. The starting position of the aforementioned start program appears
on the screen. If a different needs to be used , select it with the SELECT key.
3. TIME key
Those programs that can be timed to start later on are listed in the “program Phase Timing” table. The
QUICK,CAKE,RAPID and JAM programs cannot be timed to start later on. The hours and minutes affer
which the preparation should be started need to be added to the relevant basic time for the specific
pro-gram plus 1 hour of warming time (after the end of the baking process). A maximum timing of 13
hours can be set.
4. COLOR key
The desired browning level is set with this key: LIGHT-MEDIUM-DARK.
5. DOUGH QUANTITY key
It provides for the following settings in the various programs (see table):
LEVEL I = For small quantities of bread;
LEVEL II= For large quantities of bread.
In the recipes you will find our recommended quantities.
6. SELECTION key
Use this menu key to run one of the available programs described in detail in the “Program Phase
Timing” table.
Use the programs for the following specialties:
1. BASIC For white and wheat and rye bread. This program is used the most.
2. QUICK For the quick preparation of white and wheat and rye bread
3. FRENCH For the preparation of particularly light white bread
4. RAPID For the preparation of sweet leavened dough
5. WHOLE WHEAT For wholemeal bread
6. CAKE For cakes with baking powder
7. DOUGH For the preparation of dough
8. BAKE To brown bread or cakes
