Gastroback 42820 Design Bread Maker Plus User Manual

Page 11

STOP

For termination of a program, keep the button pressed until a signal sounds.

NOTE: After terminating a program with this button, all settings are deleted.

There is no way to continue the previously used program. Thus, do

NOT use this button, if you wish to add further ingredients. In this case, unplug

the appliance for no longer than 10 minutes.

COLOR Use for selecting the desired colour of your bread: Light, Medium, or Dark.

Your choice is indicated via an arrow on the left side of the LCD screen.

For the programs 8, 9, 10, and 13 this button is ineffective.

LOAF

Use for setting the total amount of ingredients. Your choice is indicated via an

arrow on the right side of the LCD screen. Use the following settings:
• Large – for a total amount of all ingredients between 500 g and 750 g.

• Small – for a total amount of all ingredients up to 500 g.
Tip: When selecting Small for more than 500 g, your bread may not be done

completely. In this case, you can use the program BAKE for additional baking.
For the programs 7 to 13 this button is ineffective.

TIME+

und

TIME–

Use these buttons to set up the Timer in steps of 10 minutes.

Minimum: processing time of the currently selected program. Maximum: 13 hours.
Tip: With your finger kept on the button, after a short delay the time setting will

run automatically until you remove your finger.
NOTE: With the programs BAKE or YOGHURT selected, use these buttons to

adjust the processing time.
For the programs 6, 7, 10, and 11 these buttons are ineffective.

Programs of the Bread Maker

You select the desired program by pressing the MENU button. The corresponding program

number is shown on the LCD screen. The processing time depends on the selected program.

(See: ›Program Schedule‹)

Program No.

Display

Function

BASIC

For white and mixed breads mainly consisting of

wheat flour or rye flour. The bread has a compact

consistency.

FRENCH

For light breads made from fine flour. Normally the

bread is fluffy and has a crispy crust. Not sui-

table for baking recipes requiring butter,

marge or milk.

WHOLE WHEAT

For breads with heavy varieties of flour that require

a longer phase of kneading and rising (for examp-

le, whole wheat flour and rye flour). The bread will

be more compact and heavy.