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- 7 -
05/2020
Copyright © 2020, Fast ČR, a.s.
7 – ULTRA-FAST
Kneading, rising and baking bread as quickly as possible (80 –100 minutes). Usually
this bread is less fluffy than the bread baked using program no. 4 – QUICK. Make sure
that the temperature of the liquids is in the range 48°C – 50°C. We recommend using
a kitchen thermometer for measurement. The temperature of the liquid is key for
ensuring correct rapid rising and baking. If the water temperature is lower, the bread
will not rise. Conversely, if the set temperature is too high, no rising will occur since the
temperature is too high and will kill the yeast.
8 – DOUGH
This program is used for mixing and kneading ingredients and allowing the dough to
rise, e.g. for pizza, bread rolls, etc. It does not include the baking phase.
9 – JAM
This program is used for making fruit marmalades and jams. Cook the marmalades and
jams in smaller batches as they increase in volume while being cooked. Jam is sticky
and is very difficult to remove if it escapes out of the baking container.
10 – CAKE
This program consists of the kneading, rising and baking phases. It is used for baking
cakes and sweet baked goods prepared from dough containing baking powder or
sodium bicarbonate.
11 – SANDWICH (toast bread)
This program consists of the kneading, rising and baking phases. It is used for baking
afluffy toast bread with athin crust.
12 – BAKE
This program includes only the baking phase and makes your breadmaker into asmall
oven. Baking time may be set in the range from 10 to 60 minutes. It is used for baking
ready-made dough from the store or for additional baking of a bread that has just
finished baking if you feel that its crust is too light.
Program
Crust colour
selection
Loaf size
Length of
program
(min)
KEEP
WARM
function
Time for
adding of
ingredients
Max. timer
setting
1 – BASIC
Light / medium
dark / dark
750 g 02:53
YES
02:20
13 hours
900 g 03:00 02:15
2 – FRENCH
Light / medium
dark / dark
750 g 03:40
YES
02:45
13 hours
900 g 03:50 02:40
3 – WHOLE
WHEAT
Light / medium
dark / dark
750 g 03:32
YES
02:35
13 hours
900 g 03:40 02:40
4 – QUICK
Light / medium
dark / dark
----------- 02:10 YES 01:45 13 hours
5 – SWEET
Light / medium
dark / dark
750 g 02:50
YES
02:25
13 hours
900 g 02:55 02:30
6 – GLUTEN
FREE
Light / medium
dark / dark
750 g 02:50
YES
02:25
13 hours
900 g 02:55 02:25
7 – ULTRA FAST
Light / medium
dark / dark
750 g 01:28
YES
01:38
13 hours
900 g 01:38 01:28
8 – DOUGH -------- --------- 01:30 ------- ----------- 13 hours
9 – JAM -------- --------- 01:20 ------- ----------- --------
10 – CAKE
Light / medium
dark / dark
---------- 01:50 YES 01:34 13 hours
11 – SANDWICH
Light / medium
dark / dark
750 g 02:55
YES
01:59
13 hours
900 g 03:00 02:04
12 – BAKE
Light / medium
dark / dark
------- 10 – 60 min YES ------- -------
BEFORE FIRST USE
1. Take the breadmaker and its accessories out of the box and remove all packaging
materials including promotional pamphlets and labels. Most important of all, do
not forget to remove the label located at the bottom of the baking container A3.
2. Wash the accessories and removable parts intended for coming into contact with
food under warm running water using kitchen detergent. Then rinse them under
running water and dry them thoroughly with awiping cloth.
3. Place the baking container A3, with the kneading blade installed, back in its place
inside the breadmaker. Connect the breadmaker to apower socket and it will beep.
4. Set the program 12 – BAKE and run the breadmaker empty in this mode for 10
minutes. When the program ends, cancel the KEEP WARM function and disconnect
the breadmaker from the power socket and allow it to cool down. Wash the baking
container A3 and the kneading blade again and dry thoroughly.
Note:
When first turned on, there may be light smoke emitted. This is completely
normal.
5. Now, the breadmaker is ready for use.
USING THE BREADMAKER
■ Place the breadmaker on an even, dry and stable surface, e.g. on a kitchen
countertop.
■ Open the lid A2 and insert the baking container A3 inside the breadmaker unit. Turn
the baking container A3 clockwise until you secure it in place. Put the kneading
blade on to the shaft located at the base of the baking container A3, and push it
down thoroughly.
Note:
To make the removal of the kneading blade from the baked bread easier,
we recommend coating the kneading blade and shaft with food-grade
fat that can be heated.
■ Measure out the ingredients according to the recipe and place them into the baking
container A3 in the following order:
– First, add all the liquid ingredients, such as water, milk, beer, buttermilk, yoghurt,
eggs, etc.
– Then add all the loose ingredients, such as flour, salt, sugar, herbs, bread spices,
sprouts, flakes, seeds, etc. Put the salt into one corner, and sugar into another, and
spices into another.
– Finally, make ahole in the middle of the flour and put the yeast into it. When using
fresh yeast, put the sugar in directly with it. The yeast or baking powder must not
come into contact with liquid before the breadmaker is started.
– With heavy, dense doughs with ahigh rye flour component, in order to achieve
abetter kneading result, we recommend that you reverse the order for adding
ingredients, i.e. first add the yeast, then the flour and the liquid at the end. Also in
this case it applies that the yeast must not come into contact with liquid before
the breadmaker is started.
– It is necessary to follow this general ingredient adding procedure for all the
recipes.
■ The room temperature of the area where the breadmaker is located may have an
effect on the final size of the finished loaf. The recommended room temperature
is 15°C to 34°C.
Note:
Amaximum of 590 g of flour and 6 g of dried yeast may be used in asingle
batch. Do not place agreater amount of flour or yeast into the baking
container.
■ Close the lid A2 and connect the power cord to apower socket. When it is connected
to apower socket, along beep will be made and the default setting: program 1,
program length 03:00 and loaf weight 900 g and crust colour "MEDIUM" will appear
on the display B1.
■ Use button MENU B2 to set the required program.
■ Use button COLOR B3 to select the crust colour.
■ Use button LOAF B6 to set the loaf size. Certain programs do not enable the crust
colour or loaf size to be set.
■ If you want your bread to be baked at alater time, set the delayed start timer using
buttons + and –.
■ To start the breadmaker, press button START/STOP B5. The colon in the time
shown on the display B1 will start flashing and the time remaining until the end
of the program will start counting down. The breadmaker will automatically go
through the individual phases of the program. Steam is emitted from the ventilation
openings during the baking process.
■ In programs: BASIC, FRENCH, WHOLE WHEAT, QUICK, SWEET, ULTRA FAST CAKE,
CAKE andSANDWICH asound is made to signal the option to add ingredients. If
you wish to do so, open the lid A2 and add the ingredients, whilst being especially
careful not to be scalded by the hot steam coming out of the ventilation openings
and the baking area.
■ When the program has finished, asound will be made. Then the breadmaker will
switch to the KEEP WARM mode for 60 minutes. If you wish to end the KEEP WARM
mode, hold down button START/STOP B5.
■ When the program has finished, tilt open the lid A2. Wearing kitchen gloves, lift up
the handle of the baking container A3. Turn the baking container A3 anticlockwise
to release it and then carefully remove it from the breadmaker. Place the baking
container A3 on to a heat resistant mat and allow the bread to cool down for
approximately 10 minutes while still inside. Then turn the baking container A3
upside down to release the bread from it. If the bread does not come loose on
its own, move the shafts afew times. To take the blade out of the bread, use the
removal hook A7.
WARNING:
Be very careful when handling the baking container A3 since it
is very hot. Risk of burns. Always use protective kitchen gloves.
■ When you have finished using it, disconnect the breadmaker from the power socket
and clean all the used parts according to the instructions contained in the chapter
Cleaning and maintenance.
Slicing and storing the bread
■ Allow the bread to cool down for 20-40 minutes before slicing it.
■ To cut slices of even thickness, use an electric knife or asharp knife with aserrated
blade.
■ Wrap any unconsumed bread into a plastic bag. You may store it at room
temperature for up to 3 days.
■ If you wish to store the bread for an extended period (up to 1 month), place it in
aplastic bag or an air-tight container and the store it in afreezer.
■ Homemade bread does not contain any preservatives and, therefore, it cannot be
kept for as long as store-bought bread.
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