56
GB
/ 97
• For specifications in millilitres, you can use the measurement cup with the scale steps
from 50 to 200 ml.
• Fruit, nut or cereal ingredients: If you want to add some other ingredients, you can do it
using special programs after the beep sound. If you add the ingredients too early, they
will be crushed during kneading.
4. Weights and volumes of bread
• The recipes below include approximate data related to weights of bread. You will see that
weight of pure white bread is lower than of the whole grain bread. This is due to the fact
the white flour rises more intensively.
• Despite approximate weight data there may be minor differences. The real bread weight
depends much on moisture level of the room during preparation.
• All breads of the highest weight level with substantial portion of wheat are larger and
they exceed the baking pan after the last rising. However, the bread will not spill. That
part exceeding the pan will brown easily when compared to the bread inside the pan.
• Where the 5-SLADKÝ (SWEET) program is proposed for sweet breads, you can use
ingredients of lower volume also for the 10-DORT (CAKE) program to bake a lighter
bread.
5. Baking results
• The baking result depends on local conditions (soft water, high air relative humidity,
high altitude, consistency of ingredients etc.). Therefore, data in the recipes consist of
reference points that may be suitably modified. If one or other recipe fails, don’t let it
discourage you. Try to find reason and try it again with modified proportions.
• If the bread is too light after baking, you can brown it in 12-PEČENÍ (BAKING) program.
• We recommend baking test bread before real over night bread baking setting to make
potential changes, if necessary.
• We can not be liable for perfect results of bread baked according to our recipes because
we can not control quality of the ingredients used as well as other factors such as local
temperature, air moisture etc.
(212 pages)
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