• Power: 710 W
• Baking weight: 500g / 750g / 1000g
• Liquid crystal display
• Electronic control
• 15 baking programs
• Automatic keeping of baked goods hot for an hour
• 3 degrees of browning of the crust
• Timer delay cooking for 15 hours
• Saving settings in memory up to 7 minutes after power off
• Non-stick coated bakeware

The range of baking machines has been replenished with a new, compact 710 capacity bread maker W, which allows you to bake bread weighing 500, 750 or 1000 g.

The bread maker is equipped with a large, informative, Russian-language LCD display with backlight.

The modern electronic control system of the bread maker allows you to keep the baked bread warm for an hour, and in case of an accidental power cut, or possible movement in the kitchen, it will save all the current cooking settings and the timer for up to 7 minutes.

With the new bread maker, making bread is effortless.

You just need to put the ingredients in it and select the required baking program, the oven will do the rest by itself. A feature of the bakeries is the presence

a special timer that allows you to delay the start of cooking. This means that by filling in the ingredients in the evening and setting the timer delay, you can get wonderful fragrant fresh bread for your morning breakfast.

For making bread, dough from any type of flour is suitable - wheat, rye, barley, corn and others. Additives can also be any: sesame seeds, nuts, dried apricots, prunes, cheese, spices.

The novelty, like the previous bread makers, allows you to get bread of varying degrees of "rosy" - with a crust of 3 types, from light to dark.

The process of making bread is carried out by constant mixing of the dough and uniform heating of the chamber. Moreover, this technology is suitable not only for bread. Using MYSTERY ovens, you can make jam at home with equal success, which all housewives will appreciate.

The instruction for the new product is worth a separate mention; its pages contain more than 20 recipes, including even such unusual ones as pumpkin bread, orange bread, pineapple bread and many other recipes for pies, baked goods, dough, jam, etc.

It is impossible not to emphasize the stylish design of the novelty, the graceful lines of the case and the golden color of the metal case, which will become a bright addition and the best assistant for any housewife..

 

Before using the appliance, read this manual carefully, which contains important information regarding your safety, as well as recommendations for the correct use and care of the appliance.

Take care of the safety of this manual, use it as a reference material in the future use of the device.

Safety instructions

Make sure that the wattage and voltage indicated on the appliance correspond to the permissible wattage and voltage of your mains. If the wattage and voltage do not match, contact a specialized service center.

To avoid the risk of electric shock, be sure to match the outlet type to the power cord plug. If the plug does not match the outlet, consult a qualified electrician.

To reduce the risk of electric shock and fire, do not immerse the appliance, power cord and plug in water or other liquids. If the appliance has been dropped into water:

- do not touch the device body and water;

- immediately disconnect the power cord from the mains, only then can the device be removed from the water;

- contact an authorized service center for inspection or repair of the device.

Do not use the appliance with a damaged power cord and / or plug. To avoid a hazard, a damaged cord must be replaced by an authorized service center.

Do not use the appliance after it has been dropped or damaged in any other way. To avoid electric shock, do not attempt to disassemble or repair the appliance yourself. If necessary, contact an Authorized Service Center.

To avoid burns, do not touch hot surfaces of the device. The outer surfaces become very hot during use. Always use kitchen gloves when removing the hot pan of bread.

To prevent the device from tipping over, place it only on a stable, level, heat-resistant surface.

Keep the power cord away from sharp edges and hot surfaces.

Do not use the device outdoors. Use only in residential areas.

Always unplug the appliance from the mains after finishing use, before cleaning and when not in use.

When disconnecting the appliance from the mains, do not pull on the power cord, always grasp the plug.

The device is not intended for use in wet conditions.

To avoid overheating, do not cover the device with any objects.

The distance between the wall and the appliance must be at least 6 cm.

Do not move the device during operation.

Take special care if children and / or persons with disabilities are in the vicinity of the operating device.

Do not leave the switched on device unattended.

Keep the device out of the reach of children.

If the device will not be used for a long time, it must be stored.

This appliance is intended for domestic use only. The device is not intended for commercial or industrial use.

Always remove the bread pan from the oven before adding any ingredients. Failure to do so may allow ingredients to fall on the heating element, ignite and generate smoke.

Do not put your hands inside the oven cavity after removing the bread pan, as the oven cavity gets very hot.

Do not touch moving parts inside the appliance.

Do not exceed the maximum specified amount of bread to be baked, as this could overload the oven.

Do not expose the stove to direct sunlight, and do not install it near hot appliances or a cooker hood. This can affect the internal oven temperature and reduce the quality of the food being cooked.

Do not switch on the appliance without loading the ingredients, as this may damage it.

Do not store any foreign objects inside the appliance.

To avoid a fire hazard, do not obstruct the ventilation openings in the cover of the device.

The device should be transported and sold in the original packaging, which protects it from damage during transportation.

The packaged device can be transported by all types of closed transport in the conditions of GOST 15150-69 at a temperature not lower than minus 20 ° C while protecting it from direct exposure to precipitation, dust and mechanical damage.

The device is assembled from modern and safe materials. At the end of its service life, in order to avoid possible harm to life, health of the consumer, his property or the environment, the device must be disposed of separately from household waste in accordance with the rules for waste disposal in your area.

The manufacturer and distributor disclaim all responsibility and void the warranty for the use of the device not in accordance with these instructions.

Transportation, storage and distribution

In the event of sudden changes in temperature or humidity, condensation may form inside the device, which may cause a short circuit. Keep the device at room temperature for 2 hours before use.

Use the original packaging to protect your device from dirt, shock, scratches, and shipping damage.

Protect your device from direct exposure to atmospheric precipitation and direct sunlight.

Do not place the device near heat or heating sources.

Keep the device out of the reach of children.

Observe the temperature regime from -2СГС to + 5СГС.

Practical advice

All ingredients should be at room temperature 20-25 ° C (unless otherwise indicated in the recipe) and carefully weighed.

Measure out liquids (water, fresh milk or milk powder solution) using the supplied measuring cup. When measuring, hold the measuring cup so that the liquid level is horizontal, at eye level. Use only a clean measuring cup for measuring, in which there are no residues of other ingredients.

Use a double measuring spoon to measure small amounts of dry and liquid ingredients. When measuring 1 teaspoon or 1 tablespoon, fill it to the brim, but without a "slide", as even a small excess of an ingredient can upset the balance of the recipe.

It is important to measure the exact amount of flour. The quality of the resulting baked goods depends on the accuracy of the recipe.

Use active anhydrous baking yeast in a sachet (unless otherwise indicated in recipes). After opening the bag of yeast, use it within two days.

The following sequence of adding ingredients must be observed: first the liquid ingredients (water, milk, vegetable oil, eggs), then the dry ingredients: salt, sugar, powdered milk, etc., then flour, and finally yeast. Please note that yeast can only be placed on dry flour. The yeast should not come into contact with salt. When using the Delay Cook function, never add perishable food such as eggs, milk, fruit, etc.

Ingredients Used:

Fats and vegetable oil: fats add fluffiness and flavor to bread. Such bread is also stored longer. Excess fat slows down the rise of the dough. If you are using butter, cut it into small pieces to distribute it more evenly in the dough, or soften it beforehand. Do not pour liquid oil into the bread maker. Avoid contact of fats with yeast, as fat can interfere with the moisture saturation of the yeast.

Eggs: eggs enrich the dough, improve the color of the bread and contribute to the formation of a tasty crumb. If using eggs, reduce the amount of liquid ingredients. Crack an egg and add liquids to the volume indicated for the liquid in the recipe. Recipes call for a medium egg of 50 grams; for larger eggs add some flour, for smaller eggs reduce the amount of flour.

Milk: you can use fresh or powdered milk. If using powdered milk, add water to the originally indicated volume. If you are using fresh milk, you can also add water - the total volume of liquid must be equal to the volume indicated in the recipe. Milk also has an emulsifying effect, which allows for more uniform cavities and a more beautiful crumb appearance.

Water: water saturates and activates the yeast. It also saturates the starch in the flour and ensures crumb formation.Water can be replaced, in part or in whole, with milk or other liquids. Liquids should be at room temperature when added.

Flour: the weight of flour strongly depends on its type. Depending on the quality of the flour, the resulting Baking may vary. Store flour in an airtight container, as it can react to fluctuations in temperature and humidity by absorbing or, conversely, releasing moisture. Adding oat flour, bran, wheat germ, rye flour, and finally whole grains to the dough results in a heavier and less fluffy bread.

The use of premium flour is recommended, unless otherwise indicated in recipes.

The results are also influenced by how sifted the flour is - the more whole it is (that is, if it contains particles of the shell of wheat grains), the less the dough rises, and the denser the bread turns out. You can also find ready-made baking dough in stores. When using this test, follow the manufacturer's instructions. In general, when choosing a program, adhere to the requirements for finished baked goods. For example, for whole flour bread, use program 3.

Sugar: use of refined sugar or honey is preferred. Never use refined sugar or lump sugar. Sugar nourishes the yeast, gives the bread flavor, and improves the browning color of the crust.

Salt: salt gives flavor to baked goods and helps regulate yeast activity. It should not come into contact with yeast. Thanks to the salt, the dough is firm, compact and does not rise very quickly. Salt also improves the texture of the dough.

Yeast: There are several types of baker's yeast: fresh cubed, dried active yeast, or dried instant yeast. Always grind fresh yeast well with your fingers, this will make it easier to mix. Only dried active yeast (in the form of balls) must be mixed with a little warm water before use. Choose a temperature around 35 ° C, at lower temperatures the yeast is less active and at higher temperatures it may cease to work. Observe the prescribed dosage. If using fresh yeast (see conversion table below), increase the amount.

Equivalent Amount / Weight Between Dried and Fresh Yeast:

Dry yeast (in teaspoons)	1	1,5	2	2,5	3	3,5	4	4,5	5
Fresh tremors (in grams)	9	13	18	22	25	31	36	40	45

Additives (fruits, dried fruits, nuts, olives, etc.):

When adding ingredients, you must:

add ingredients strictly after the appropriate sound signal;

note that hard grains (for example, flaxseed or sesame seeds) can be added at the very beginning of mixing;

add exactly as many ingredients as indicated in the recipe.

Description of the device

1. Case

2. Viewing window

3. Cover handles

4. Cover

5. Control panel

6. Baking dish

7. Measuring cup

8. Measuring spoon

9. Nozzle for kneading dough

Instrument panel

1. Program selection button

2. Weight selection button

3. Buttons for setting the delayed cooking time

4. Display

5. Button for selecting the crust color

6. On / Off button

with built-in indicator light

Preparation for work

Unpack the device, remove all stickers from it.

Wash the bread pan thoroughly with lukewarm water and a little detergent, then wipe dry.

Wipe the body of the device with a soft, damp cloth.

OPERATION OF THE APPLIANCE

1. Place the instrument on a level, stable surface.

2. Remove the bread pan by holding the handle of the pan.

Place the dough attachment in the bread pan. To prevent the dough from sticking to the attachment during kneading, grease the attachment with sunflower or olive oil, this will also make it easy to separate the bread from the attachment after making the bread.

3. Put all the ingredients in the bread pan in the exact order indicated in the recipe.

4. Make sure all the ingredients are accurately measured, as incorrect quantities can reduce the quality of the bread.

5. Place the bread pan in the bread maker, lower the pan handle and close the lid.

6. Connect the appliance to the mains, a sound signal will sound and the display will show the readings of the default program - “1, 3:11”, where “1” is the program number (“White bread”), “3:11” is the cooking time ... Two arrows will indicate the destination of 750 g and "medium" (medium roast).

7. You can immediately start the cooking process by pressing the F. button. And you can select any other cooking program.

For this:

- Press the w button repeatedly to select the desired cooking program. This oven has a total of 15 different cooking programs. (See section "Selecting a cooking program").

Please note that when you select a program, the cooking time is set automatically.

Choose a crust color. To do this, press the button ^ until the [Ў] icon stops opposite the value you want: "light", "medium" or "dark".

The default setting is medium roast.

Select the weight of the bread. To do this, press the YY button until the icon [a] will not stop in front of the weight you need 500 g, 750 g or 1000 g.

The default weight of the bread is 750 grams.

Press the "+/-" buttons to set the delayed cooking time. (See section Delay cooking).

To turn on the oven - press the [Ф] button.

In this case, the display will show [<] next to the symbol corresponding to the stage of the cooking cycle, the “:” icon will flash, and the countdown will begin until the end of the cooking process.

If you need to cancel or correct the program you have set - to do this, press and hold the [Ф] button for 1 second. Then repeat the steps to install the program.

Attention!

When using the bread maker for the first time, you may experience a slight burning smell. This is normal and often occurs when new appliances are switched on for the first time and is not a malfunction.

8. When the cooking time has elapsed, a sound signal will sound and the oven will automatically switch to the bread heating mode (except for programs 10-15). The bread will be kept warm automatically for 1 hour after baking. In this case, the ":" icon will continue to flash. After 1 hour, a beep will sound, and the ":" icon will stop flashing and the [>] icon will appear opposite the "end" value, which means that the keep warm time has expired and the bread can also be removed from the oven.

Note:

In order to turn off the mode of keeping bread in a warm state - press and hold the button [(!)] For 1 second, a sound signal will sound.

9. Disconnect the oven from the power supply.

10. Remove the bread pan from the oven by holding the handle. Always use oven mitts as the handle of the bread pan is very hot.

11. Then turn the dish upside down and place it on a support (plate, tray, etc.) to cool. Then remove the bread from the mold with light shaking.

Leave the bread to cool for about 30 minutes. Otherwise, hot bread will be very difficult to cut. After the bread has cooled down, carefully remove the attachment from the bread.

12. Clean the bread pan and attachment immediately after use (see Cleaning the Appliance).

Note:

Each pressing of the buttons is accompanied by a sound signal.

Delay cooking

This mode will allow you to postpone the baking process up to 15 hours. Mode

delayed cooking cannot be used for programs 10, 13-15.

The delayed cooking time is programmed as follows:

1. Select a cooking program, set crust color and bread weight.

2. Press the "+" and "-" buttons to set the delay cooking time ("+" - increase, "-" - decrease the time). Each press increases or decreases the time by 10 minutes.Press and hold the +/- button to quickly set the time. When setting the delayed cooking time, you do not need to take into account the baking time for the selected program. You just need to set the time after which your Bake should be ready.

Example:

Let's say it is 8:00 pm and you want your Bake to be ready at 7:00 am the next day, then the delayed cooking time should be 11 hours.

Use the "+" or "-" buttons to set the time to 11 o'clock.

3. Press the [О] button; the “:” icon will blink on the display.

4. If you made a mistake and want to change the preset cooking delay time or select another cooking program, press and hold the [(!)] Button until you hear a beep. Then repeat steps in steps 1-3.

Note:

When using the Delay Cooking function, do not use perishable ingredients that quickly lose their properties at room temperature or higher, such as milk, eggs, cheese, yogurt, fruits, onions, etc.

BREAD HEATING FUNCTION

This oven is equipped with a bread warming function. The bread is kept warm automatically for 1 hour after the end of baking. If you need to remove the bread from the oven during this period, first turn off the heating by pressing and holding the [(!)] Button until a sound signal appears. This function is not used in programs 10-15.

MEMORY FUNCTION

If, due to a power outage, the bread making process was interrupted, then when the voltage in the mains is restored after a break of no more than 7 minutes, the bread making process will resume automatically from the interrupted place. Please note that the cooking time will increase exactly as long as the power supply was interrupted. If the power is disconnected for more than 7 minutes, all settings in the oven's memory will be lost and the baking process will have to be restarted by replacing the ingredients.

WARNINGS ON THE DISPLAY

1. If “E00” or “E01” appears on the display and a beep sounds, it means that the temperature inside the oven is too low (below 10 ° C) or too high (above 50 ° C). The oven will then automatically shut off. In this case, disconnect the appliance from the power supply, open the lid, remove the bread pan from the oven and wait until the oven heats up / cools down to room temperature).

2. If the display shows the inscription "EEE" or "HHN" and a sound signal sounded, this means that some element of the oven's electrical circuit is not working properly, for example, a temperature sensor. In this case, disconnect the device from the mains and contact the service center to have it checked.

COOKING PROGRAMS

Press the button [=|=] to select one of 15 suggested cooking programs: ~

1. White bread

2. Sweet bread

3. Bread on dough

4. French bun

5. Rye bread

6. Fast mode

7. Bread without sugar

8. Multigrain bread

9. Milk bread

10. Cupcake

11. Fresh dough

12. Yeast dough

13. Jam

14. Baking

15. Yogurt

WORK CYCLES

The [<] icon appears opposite the reached cycle step. The cycle table (see below) shows the breakdown by cycle of each program.

Warming up

Used in program 3 to improve the rise of the dough.

Warming up increases the activity of the yeast and helps the bread rise from flour, which usually rises weakly.

Kneading

Provides the formation of the structure of the dough and therefore the ability to rise quickly.

The dough goes through the 1st, 2nd, 3rd kneading cycles. By entering these cycles in programs 1-9.12, you can add ingredients if necessary: ​​fruits, dried fruits, nuts, olives, etc. A beep indicates when it can be done. In the work cycle table in the column "Sound warning about the need to add fruits and nuts" you can see the time when you can add ingredients. At this time, a beep sounds.

Relaxation

Allows the dough to settle down for improved lift quality.

Climb

In this cycle, the yeast acts, the dough rises and acquires its own flavor.

The dough goes through the 1st, 2nd and 3rd lifting cycles.

Baking

The dough turns into crumb, and a crispy golden crust is browned. The final stage of baking.

Heating

Automatic keeping of bread warm for 1 hour after the end of baking.

Completion

Cycle table

Program	1. WHITE BREAD
Crust color	Light			Average			Dark
Weight, r	500	750	1000	500	750	1000	500	750	1000
Time for preparing	3:06	3:11	3:16	3:06	3:11	3:16	3:06	3:11	3:16
Poppy time delay cooked *	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00
Warming up
Kneading	7m	7m	7m	7m	7m	7m	7m	7m	7m
Relaxation	1m	1m	1m	1m	1m	1m	1m	1m	1m
Mix 2	25 m	25 m	25 m	25 m	25 m	25 m	25 m	25 m	25 m
Rise 1	58 m	58 m	58m	58 m	58m	58 m	58 m	58 m	58 m
Rise 2
Mix 3	25 sec	25 about	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec
Rise 3	50 m	50 m	50 m	50 m	50m	50 m	50 m	50 m	50 m
Baking	45 m	50 m	55 m	45 m	50m	55 m	45 m	50 m	55 m
Maintaining temperature	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour
Audible warning to add fruits and nuts	2:38	2:43	2:48	2:38	2:43	2:48	2:38	2:43	2:48

Program	2. SWEET BREAD
Crust color	Light			Average			Dark
Weight, g	500	750	1000	500	750	1000	500	750	1000
Time for preparing	2:54	2:59	3:04	2:54	2:59	3:04	2:54	2:59	3:04
Max delay cooking time	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00
Warming up
Kneading	6m	6 m	6m	6 m	6m	6m	6 m	6m	6m
Relaxation	1m	1m	1m	1m	1m	1m	1m	1m	1m
Mix 2	24 m	24 m	24 m	24 m	24 m	24 m	24 m	24 m	24 m
Rise 1	50 m	50 m	50 m	50 m	50 m	50 m	50 m	50 m	50 m
Rise 2
Mix 3	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec
Rise 3	45 m	45 m	45 m	45 m	45 m	45 m	45 m	45 m	45 m
Baking	0:48	0:53	0:58	0:48	0:53	0:58	0:48	0:53	0:58
Maintaining temperature	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour
Audible warning to add fruits and nuts	2:28	2:33	2:38	2:28	2:33	2:38	2:28	2:33	2:38

Program	3. SERUM
Weight, g	500	750	1000
Time for preparing	6:34	6:44	6:49
Max delay cooking time	15:00	15:00	15:00
Warming up
Kneading	Hume	Hume	Hume
Relaxation	Hume	Hume	Hume
Mix 2	22 m	22 m	22 m
Rise 1	1: 30m	1: 30m	1: 30m
Rise 2	1 hour	1 hour	1 hour
Mix 3	35 s	35 s	35 s
Rise 3	2:30:25	2:30:25	2:30:25
Baking	0:50	1:00	1:05
Maintaining temperature	1 hour	1 hour	1 hour
Audible warning to add fruits and nuts	5:57	6:07	6:12

Program	4. FRENCH BULK
Crust color	Light			Average			Dark
Weight, g	500	750	1000	500	750	1000	500	750	1000
Time for preparing	3:09	3:19	3:24	3:09	3:19	3:24	3:09	3:19	3:24
Max delay cooking time	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00
Warming up
Kneading	5m	5m	5m	5m	5m	5m	5m	5m	5m
Relaxation	5m	5m	5m	5m	5m	5m	5m	5m	5m
Mix 2	22 m	22 m	22 m	22 m	22 m	22 m	22 m	22 m	22 m
Rise 1	58 m	58 m	58 m	58 m	58 m	58 m	58 m	58 m	58 m
Rise 2
Mix 3	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec
Rise 3	0:49:35	0:49:35	0:49:35	0:49:35	0:49:35	0:49:35	0:49:35	0:49:35	0:49:35
Baking	0:48	0:58	1:03	0:48	0:58	1:03	0:48	0:58	1:03
Maintaining temperature	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour
Audible warning to add fruits and nuts	2:42	2:52	2:57	2:42	2:52	2:57	2:42	2:52	2:57

Program	5. RYE BREAD
Crust color	Light			Average			Dark
Weight, g	500	750	1000	500	750	1000	500	750	1000
Time for preparing	3:08	3:18	3:23	3:08	3:18	3:23	3:08	3:18	3:23
Max delay cooking time	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00
Warming up
Kneading	5m	5m	5m	5m	5m	5m	5m	5m	5m
Relaxation	Zm	Zm	Zm	Zm	Zm	Zm	Zm	Zm	Zm
Mix 2	25 m	25 m	25 m	25 m	25 m	25 m	25 m	25 m	25 m
Rise 1	50 m	50 m	50 m	50 m	50 m	50 m	50 m	50 m	50 m
Rise 2
Mix 3	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec
Rise 3	0:49:35:	0:49:35	0:49:35	0:49:35	0:49:35	0:49:35	0:49:35	0:49:35	0:49:35
Baking	0:55	1:05	1:10	0:55	1:05	1:10	0:55	1:05	1:10
Maintaining temperature	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour
Audible warning to add fruits and nuts	2:40	2:50	2:55	2:40	2:50	2:55	2:40	2:50	2:55

Program	6. FAST COOKING
Crust color	Light			Average			Dark
Weight, g	500	750	1000	500	750	1000	500	750	1000
Time for preparing	1:33	1:38	1:43	1:33	1:38	1:43	1:33	1:38	1:43
Max delay cooking time	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00
Warming up
Kneading	Zm	Zm	Zm	Zm	Zm	Zm	Zm	Zm	Zm
Relaxation
Mix 2	17m	17m	17m	17m	17m	17m	17m	17m	17m
Rise 1
Rise 2
Mix 3
Rise 3	28 m	28 m	28 m	28 m	28 m	28 m	28 m	28 m	28 m
Baking	0:45	0:50	0:55	0:45	0:50	0:55	0:45	0:50	0:55
Maintaining temperature	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour
Audible warning to add fruits and nuts	1:18	1:23	1:28	1:18	1:23	1:28	1:18	1:23	1:28

Program	7. BREAD WITHOUT SUGAR
Crust color	Light			Average			Dark
Weight, g	500	750	1000	500	750	1000	500	750	1000
Time for preparing	3:04	3:11	3:18	3:04	3:11	3:18	3:04	3:11	3:18
Max delay cooking time	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00
Warming up
Kneading	5m	5m	5m	5m	5m	5m	5m	5m	5m
Relaxation	2m	2m	2m	2m	2m	2m	2m	2m	2m
Mix 2	20 m	20 m	20 m	20 m	20 m	20 m	20 m	20 m	20 m
Rise 1	58 m	58 m	58 m	58 m	58 m	58 m	58 m	58 m	58 m
Rise 2
Mix 3	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec
Rise 3	0:49:35	0:49:35	0:49:35	0:49:35	0:49:35	0:49:35	0:49:35	0:49:35	0:49:35
Baking	48:00	0:55	1:02	48:00	0:55	1:02	48:00	0:55	1:02
Maintaining temperature	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour
Audible warning to add fruits and nuts	2:42	2:49	1:56	2:42	2:49	2:56	2:42	2:49	1:56

Program	8. MULTI-GRAIN BREAD
Crust color	Light			Average			Dark
Weight, g	500	750	1000	500	750	1000	500	750	1000
Time for preparing	3:00	3:07	3:14	3:00	3:07	3:14	3:00	3:07	3:14
Max delay cooking time	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00
Warming up
Kneading	5m	5m	5m	5m	5m	5m	5m	5m	5m
Relaxation	2m	2m	2m	2m	2m	2m	2m	2m	2m
Mix 2	22 m	22 m	22 m	22 m	22 m	22 m	22 m	22 m	22 m
Rise 1	48 m	48 m	48 m	48 m	48 m	48 m	48 m	48 m	48 m
Rise 2
Mix 3	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec	25 sec
Rise 3	0:53:35	0:53:35	0:53:35	0:53:35	0:53:35	0:53:35	0:53:35	0:53:35	0:53:35
Baking	0:48	0:55	1:02	0:48	0:55	1:02	0:48	0:55	1:02
Maintaining temperature	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour
Audible warning to add fruits and nuts	2:36	2:43	2:50	2:36	2:43	2:50	2:36	2:43	2:50

Program	9. MILK BREAD
Crust color	Light			Average			Dark
Weight, g	500	750	1000	500	750	1000	500	750	1000
Time for preparing	2:59	3:06	3:13	2:59	3:06	3:13	2:59	3:06	3:13
Max delay cooking time	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00	15:00
Warming up
Kneading	Zm	Zm	Zm	Zm	Zm	Zm	Zm	Zm	Zm
Relaxation	1m	1 M	1 M	1m	1 M	1 M	1m	1 M	1 M
Mix 2	24 m	24 m	24 m	24 m	24 m	24 m	24 m	24 m	24 m
Rise 1	48 m	48 m	48 m	48 m	48 m	48 m	48 m	48 m	48 m
Rise 2
Mix 3	25 m	25 m	25 m	25 m	25 m	25 m	25 m	25 m	25 m
Rise 3	0:53:35	0:53:35	0:53:35	0:53:35	0:53:35	0:53:35	0:53:35	0:53:35	0:53:35
Baking	0:48	0:55	1:02	0:48	0:55	1:02	0:48	0:55	1:02
Maintaining temperature	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour
Audible warning to add fruits and nuts	2:36	2:43	2:50	2:36	2:43	2:50	2:36	2:43	2:50

Program	10. Cupcake
Crust color	Light			Average			Dark
Weight, g	500	750	1000	500	750	1000	500	750	1000
Time for preparing	1:33	1:33	1:33	1:33	1:33	1:33	1:33	1:33	1:33
Max delay cooking time
Warming up
Kneading	5m	5m	5m	5m	5m	5m	5m	5m	5m
Relaxation
Mix 2	18m	18m	18m	18m	18m	18m	18m	18m	18m
Rise 1
Rise 2
Mix 3
Rise 3
Baking	1:10	1:10	1:10	1:10	1:10	1:10	1:10	1:10	1:10
Maintaining temperature	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour	1 hour
Audible warning to add fruits and nuts

COOKING RECIPES

For each recipe, follow the order in which you add the ingredients. tsp = tea spoon tbsp = tablespoon measure.st. = measuring cup

PROGRAM 1
WHITE BREAD
Ingredients	500 ml	750 ml	10OO ml
Water	180 ml	240 ml	290 ml
Vegetable oil	2 tbsp	2 tbsp	3 tbsp
Salt	'/ r tsp	/2 Ch.L.	1 tsp
Sugar	1 tbsp	2 tbsp	3 tbsp
Powdered milk	2 tbsp	3 tbsp	5 tbsp
Wheat flour	300 g	400 g	475 g
Yeast	3/4 CH.L.	1 tsp	1 54 tsp

PROGRAM 2
	SWEET BREAD
Ingredients	500 ml	750 ml	1000 ml
Water	160 ml	240 ml	310 ml
Vegetable oil	2 tbsp.	2 tbsp	3 tbsp
Salt	Vi tsp	/ r Ch.L.	'A tsp
Sugar	4 tbsp	5 tbsp	6 tbsp
Powdered milk	2 tbsp	3 tbsp	4 tbsp
Wheat flour	250 g	375 g	500 g
Yeast	54 tsp	1 tsp	1 / tsp

PROGRAM 3
OPAR BREAD
Ingredients	500 ml	750 ml	1000 ml
Water	120 ml	180 ml	240 ml
Vegetable oil	1 tbsp	1 tbsp	2 tbsp
Salt	54 tsp	1 tsp	1 'to Ch.L.
Sugar	1 tbsp	1 tbsp	2 tbsp
Powdered milk	2 tbsp	3 tbsp	4 tbsp
Wheat flour	200 BC	300 BC	400 BC
Yeast	And tsp.	i Ch.L.	'to Ch.L.

PROGRAM 4
FRENCH BULK
Ingredients	500 ml	750 ml	1000 ml
Water	180 ml	240 ml	300 ml
Vegetable oil	2 tbsp	2 tbsp	Zst.l.
Salt	AND tsp	2/3 tsp	54 tsp
Powdered milk	2 tbsp	3 tbsp	4 tbsp
Wheat flour	300 BC	400 BC	500 BC
Yeast	1 tsp	1 'A Ch.L.	1 V, tsp

PROGRAM 5
RYE BREAD
Ingredients	500 ml	750 ml	1000 ml
Water	200 ml	280 ml	340 ml
Vegetable oil	2 tbsp	2 tbsp	3 tbsp
Salt	th tsp.	2/5tsp	% tsp
Sugar	2 tbsp	3 tbsp	4 tbsp
Rye flour	150 g	200 BC	250 g
Yeast	1 tsp	1 / tsp	1st tsp

PROGRAM 6
FAST MODE
Ingredients	500 ml	750 ml	1000 ml
Water (40-50)	200 ml	280 ml	340 ml
Vegetable oil	2 tbsp	2 tbsp	Zst.l.
Salt	th Ch.L.	2/; Ch. L.	Y * tsp
Sugar	2 tbsp	3 tbsp	4 tbsp
Powdered milk	2 tbsp	Zst.l ..	4 tbsp
Wheat flour	280 g	375 BC	450 BC
Yeast	2 tsp	Zch.l.	4 tsp

PROGRAM 7
BREAD WITHOUT SUGAR
Ingredients	500 ml	750 ml	1000 ml
Water	130 ml	190 ml	250 ml
Vegetable oil	2 tbsp	2 tbsp	3 tbsp
Salt	Have tsp	1 tsp	1 And tsp.
Egg	1 ygg.	1 ygg.	1 PC.
Powdered milk	2 tbsp	3 tbsp ..	4 tbsp
Wheat flour	300 BC	400 BC	500 BC
Yeast	1 tsp	1 tsp	1 Ch.L.

PROGRAM 8
MULTI-GRAIN BREAD
Ingredients	500 ml	750 ml	1000 ml
Water	120 ml	170 ml	210 ml
Vegetable oil	2 tbsp	2 tbsp	Zst.l.
Salt	yn.l.	54 Ch.L.	1 tsp
Egg	1 PC.	1 PC.	1 PC.
Powdered milk	2 tbsp	Zst.l ..	4 tbsp
Whole grain flour	50 g	75 g	100 g
Oat flour	50 g	75 g	100 g
Wheat flour	200 BC	250 g	300 BC
Yeast	1 tsp	1 AND tsp	1 th Ch.L.

PROGRAM 9
MILK BREAD
Ingredients	500 ml	750 ml	1000 ml
Milk	130 ml	190 ml	250 ml
Vegetable oil	2 tbsp	2 tbsp	Zst.l.
Sugar	2 tbsp	3 tbsp	4 tbsp
Flour	280 g	375 BC	450 BC
Salt	'L tsp	r/ Ch.L.	1 Ch.L.
Egg	1 CGT.	1 PC.	1 PC.
Powdered milk	2 tbsp	3 tbsp	5 tbsp
Flour	300 BC	400 BC	500 BC
Yeast	1 tsp	1 tsp	1 Ch.L.

CLEANING & CARE

1. Before cleaning the appliance, disconnect it from the mains and let it cool completely.

2. Do not immerse the device and the power cord in water or other liquids.

3. Wipe the body of the instrument with a soft, damp cloth, then wipe dry.

4. Clean the bread pan and kneader immediately after each use. To do this, fill the mold halfway with warm, soapy water and let it soak for 5-10 minutes. Then wash the mold with a soft sponge and wipe dry.

5. Do not use abrasive cleaners, steel wool pads or brushes, or organic solvents to clean the appliance and the bread pan.

6. Do not use a dishwasher to clean the appliance!

POSSIBLE MALFUNCTIONS AND CORRECTIVE ACTIONS

Below are some of the typical problems that can arise when making bread in a bread maker, read about these problems, their possible causes, and the steps you need to take to eliminate these problems and make bread successfully.

Possible cause	The dough rises too much	Bread is donkey after raising the dough too much	The bread didn't rise enough	The crust is not baked	Toasted crust with unbaked bread	Traces of flour at the bottom on the sides
	¦	M	¦	¦	S	W
Not enough flour		•
Too much flour			•			•
Not enough yeast			•
Too much yeast				•	•
Not enough water			•			•
Too much water	•				•
Not enough Sahara			•
Poor quality flour			•	•
Nepra strong proportions ingredients (too big quantity)	•
Too cold water		•	•
Wrong program selected			•	•

POSSIBLE TECHNICAL FAULTS AND METHODS OF THEIR ELIMINATION

PROBLEMS	TROUBLESHOOTING
The kneading attachment gets stuck in the bread pan	Soak in water before removing.
The bread maker does not turn on when the [CD] button is pressed	Lubricate the kneader with vegetable oil before placing the ingredients in the mold.
When you press the [О] button, the motor starts to rotate, but the dough is not kneaded	- The bread pan is not fully inserted. - No kneading attachment or incorrect installation of the dough attachment.
The smell of burning	- Some of the ingredients fell out of the mold. Unplug the oven from the mains, let it cool completely and then wipe the inside of the cabinet with a sponge without adding detergent. - Some of the ingredients fell out of shape due to an overdose of ingredients. Strictly follow the recipe proportions.