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ES
El cuadro de ciclos (consultar el final del apartado de modo de empleo)
le muestra las diferentes etapas en función del programa elegido. Una
luz indicadora le indica en qué etapa se encuentra.
1. Amasado
Confiere la consistencia apropiada a la masa, permitiendo de esta
manera que suba bien.
Durante este paso se pueden añadir ingredientes como frutos secos,
olivas, etc. Una señal sonora le avisará del momento en el que puede
intervenir.
Remítase a la columna “extra” del cuadro de ciclos (consultar el final del
apartado de modo de empleo). Esta columna le indica el tiempo mostrado
en la pantalla de su aparato cuando se emite la señal sonora.
2. Reposo
Permite que la masa se relaje para mejorar la calidad del amasado.
3. Subida
Tiempo durante el cual la levadura actúa para subir el pan y desarrollar
su aroma.
4. Horneado
Transforma la masa en miga y permite dorar la corteza hasta que está
crujiente.
5. Mantenimiento del calor
Permite mantener el pan caliente durante 1 hora después de
hornearlo. Se recomienda, de todos modos, sacar el pan de la cuba
cuando finalice el horneado.
La pantalla mostrará 0:00 durante la hora en la que se mantenga el
pan caliente. Cuando termine de hacerse el pan, el aparato se detendrá
automáticamente tras emitir unas señales sonoras.
FUNCIONAMIENTO DE LA PANIFICADORA
El aparato puede programarse hasta con 15 horas de antelación para
ponerse en funcionamiento a la hora deseada. Remítase al cuadro de
ciclos (consultar el final del apartado de modo de empleo).
PROGRAMA DE INICIO DIFERIDO
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