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Déroulement des programmes
Programme num. 1 2 3 4 5 6 7 8 9 10
Dimensions du pain*
I II - - - I II - - - - I II
Minuterie (max.) 13 h 13 h
-
13 h
-
13 h 13 h
-
13 h 13 h
-
13 h 13 h
Degrés de dorage
-
- - -
Signal sonore ajout
d'ingrédients
-
- - -
Durée totale en
heures
3:20 3:30 1:58 3:50 1:52 3:30 3:40 2:00 1:50 1:00 1:20 3:09 3:20
Toutes les durées ci-après sont indiquées en minutes
Préchauffer
17 20 5 22 3 37 40
-
22
-
15
11 22
Pétrissage 1 12 19 15 10 12 12 10 15 12
Signal sonore (ajout
d'ingrédients)
-
- - -
Affichage horaire
envi-
ron
2:51
envi-
ron
2:58
envi-
ron
1:34
envi-
ron
3:13
envi-
ron
1:39
envi-
ron
2:41
envi-
ron
2:48
envi-
ron
1:50
envi-
ron
1:13
-
45
envi-
ron
2:46
envi-
ron
2:46
Pétrissage 2 6 6 6
-
6 14 6 6
Laisser monter la
pâte 1
46
-
46
-
46 -
-
46
Laisser monter la
pâte 2
19 8 26 7 19
-
45 19
Laisser monter la
pâte
45 25 50 27 35
-
22 39
Cuisson 55 62 55 65 65 55 62 96
-
60 20 56
Affichage horaire 0:00 0:00 0:00 0:00 0:00 0:00 0:00 0:00 0:00 0:00 0:00 0:00
Maintien au chaud 60 60 60
-
60
- -
60
-
60
SUPER RAPIDE
PAIN COMPLET
RAPIDE
NORMAL
GATEAU
PATE
CUIRE
CONFITURE
PAIN LÉGER
PAIN BLANC
* Niveau I = 700 - 950 g
Niveau II = 950 -1250 g
KH1170_Brotback_FR_NL.qxd 20.03.2007 15:16 Uhr Seite 15
19


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