ECG PCB 728 S Operating instructions

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SK

40

ČASOVÝ PRIEBEH PROGRAMOV (v minútach)

Program

7. DŽEM 8. CESTO 9. SPRINT CELOZRNNÝ 10. PEČENIE 11. VOLITEĽNÝ

Nastaviteľná veľkosť (hmotnosť chleba) 1350 g 1130 g

Celkový čas 1:20 1:30 1:38 1:28 0:10 3:00

Kneading 1

Hnetenie 1

Motor ON / OFF 1 s / 1 s

-

222-2

Motor ON / OFF 29 s / 1 s 4 3 3 - 4

Pokračuje hnetenie bez

zahrievania

14 - - - 0 – 60

RISE1

Kysnutie 1

ohrev ON/OFF

5 s / 25 s

bez hnetenia

15 TK = 113 °C Ak

t < 112 °C ohrev

ON/OFF (15 s/

15 s)

- - - - 20 – 60

Kneading 2

Hnetenie 2

Motor ON / OFF 29 s / 1 s - -

13 TK = 51 °C

Motor:

ON/ 29 s, OFF/ 1 s

13 TK = 51 °C

--

Pokračuje hnetenie - - - 0 – 15 A

ON / OFF 29 s / 1 s-----5

RISE 2

Kysnutie 2

ohrev ON/OFF

5 s / 25 s

20 - - - 0 – 115

Pohyb hnetacieho noža

Motor: ON

-0,5---0,5

ohrev ON/OFF

5 s / 25 s

9,5 - - - 4,5

RISE 3

Kysnutie 3

ohrev ON/OFF

5 s / 25 s

bez hnetenia

45 hnetenie, TK =

107 °C

Ak t < 105 °C

ohrev ON/OFF

(15 s/15 s)

40

30 TK = 51 °C Ak

t < 50 °C ohrev

ON/OFF (5 s/25 s)

25 TK = 51 °C

ohrev ON/OFF

- 0 – 120

BAKE

Pečenie

Krok 1 TK = 122 °C

ohrev ON/OFF (22 s/8 s)

--

50 TK = 143 °C

Ak t < 142 °C

ohrev ON/OFF (22

s/8 s)

Ak t > 143 °C

ohrev OFF

45 TK = 143 °C

Ak t < 142 °C

ohrev ON/OFF

- 0 – 80

Krok 2 TK = 137 °C

(MEDIUM)

ohrev ON/OFF (22 s/8 s)

Zvyšok 20 - 10 – 60 T = 127 °C

KEEPWARM

Uchovanie

teploty

68 °C ohrev ON / OFF - - 60 60 60 0 – 60

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BREADMAKER

PCB 728 S

OPERATING MANUAL

Always read the safety&use instructions carefully before

using your appliance for the ﬁ rst time. The user´s manual

must be always included.

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CONTENTS

SAFETY INSTRUCTIONS .................................................................................................................90

DESCRIPTION .................................................................................................................................91

CONTROL PANEL ...........................................................................................................................92

1. Display - basic setup ........................................................................................................92

2. START/STOP button .........................................................................................................92

3. COLOUR button ...............................................................................................................92

4. SIZE button ....................................................................................................................... 92

5. MENU button ...................................................................................................................92

6. TIME button .....................................................................................................................93

BREADMAKER FUNCTIONS ...........................................................................................................94

Sound signal .........................................................................................................................94

Maintaining temperature ...................................................................................................94

Setting the time ...................................................................................................................94

Memory ................................................................................................................................94

Safety functions ...................................................................................................................94

BAKING PROCEDURE .....................................................................................................................95

Preparation for operation – programming phase of baking bread ................................95

How to prepare bread ......................................................................................................... 95

End of programming phase ................................................................................................96

Program time schedule .......................................................................................................97

CLEANING AND MAINTENANCE ................................................................................................... 99

ADVICE AND TIPS .......................................................................................................................... 99

After baking the bread sticks to the container. ...............................................................99

How to prevent the creation of holes in the bread caused by the presence

of the kneading hooks? ......................................................................................................99

Dough rises over the edge of the container ...................................................................100

The bread rises, but collapses during baking .................................................................100

When can the lid of the breadmaker be opened during operation? ...........................100

Wheat ﬂ ours .......................................................................................................................100

Rye ﬂ ours ............................................................................................................................100

What is whole grain wheat ﬂ our? ...................................................................................100

What must be done when using rye ﬂ our? .................................................................... 101

Can milled ﬂ our be used at home? ..................................................................................101

Gluten in ﬂ our .................................................................................................................... 101

What kind of ﬂ ours are there and how are they used? ................................................ 101

How to make fresh bread for better digestion? ............................................................. 101

What can be done when bread tastes like yeast? ..........................................................101

Why does bread from the shop tasted differently to the bread baked in the

breadmaker? ......................................................................................................................101

NOTES TO RECIPES .....................................................................................................................102

1. Ingredients .....................................................................................................................102

2. Adjusting dosages .........................................................................................................102

3. Adding and measuring ingredients and amounts ..................................................... 102

4. Weights and bread volumes .........................................................................................103

5. Baking results ................................................................................................................. 103

SHORTCOMINGS OF RECIPES .....................................................................................................103

TROUBLESHOOTING ....................................................................................................................105

TECHNICAL DETAILS ....................................................................................................................106

RECIPES FOR THE BREADMAKER ................................................................................................108

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SAFETY INSTRUCTIONS

READ CAREFULLY AND STORE FOR FUTURE USE!

Warning: The safety steps and instructions in this user's manual do not include all the possible

conditions and situations which may arise. The user must understand that a factor that cannot be

built into any product is common sense, caution and care. These factors must therefore come from

the user/s using and operating this product. We do not take responsibility for damages caused during

transport, by incorrect use, by voltage ﬂ uctuations or a change or modiﬁ cation of any part of the

product.

To prevent the danger of a ﬁ re occurring or injury by electric shock, basic provisions should be adhered

to when using electric products, including the following:

1. Make sure that the voltage in your power socket corresponds to the voltage on the product's label

and that the power socket is properly earthed. The power socket must be installed according to

valid safety regulations.

2. Do not use the breadmaker i f the power cord is damaged. Have all repairs including power cord

replacement done in an authorised service! Do not remove protective covers from the product

as there exists a danger of injury by electric shock!

3. To avoid potential injury by electric shock, protect the product from direct contact with water

and other liquids.

4. The breadmaker should not be left in operation without supervision.

5. Do not use the breadmaker to heat the room!

6. It is recommended to monitor the product when baking an untested recipe!

7. Never submerge the breadmaker under water (even partially)!

8. Pay careful attention when handling the product to avoid injury, (e.g. burns, scalding). While

baking steam comes out of the ventilation openings and the surface of the breadmaker is hot.

9. If smoke comes out of the breadmaker caused by the combustion of the prepared ingredients,

leave the lid closed and immediately disconnect the breadmaker from the power grid.

10. We recommend that you do not leave the breadmaker with the power cord inserted in the

power socket without supervision. Before carrying out maintenance pull the power cord out of

the power socket. Do not pull the plug out of the power socket by pulling on the cord. Pull the

cord out of the power socket by holding the power plug.

11. Do not use the breadmaker outdoors or in a wet environment. Do not touch the power cord of

the breadmaker with wet hands. There is a danger of injury by electric shock.

12. Pay extra attention if using the breadmaker near children.

13. The power cord must not touch any hot parts or go over sharp edges. Do not wind the power

cord around the product, this will prolong its lifetime.

14. The surface temperature of the product may be higher than usual during operation. Place the

breadmaker away from other objects to ensure free circulation of air necessary for its proper

function.

15. Never cover the area between the wall of the breadmaker and the baking container and do not

insert any objects into this area (e.g.: ﬁ ngers, spoons, etc.). The area between the wall of the

breadmaker and the baking container must be free.

16. During operation and afterwards, do not touch the baking areas or hot parts of the product until

the product cools down. Only touch the handle so as to prevent burns.

17. The baking surfaces of this product have a non-stick surface so they are easy to clean. Do not use

any metal or other hard objects or utensils for cleaning or handling the inside/outside parts of

the product or to handle the bread, this is to prevent the baking surface from being damaged.

18. Do not place the breadmaker on a hot surface or use it near a heat source (e.g. hot plates).

19. This product may not be used by any persons (including children) with mental disabilities, weak

strength or by inexperienced persons, unless they have been properly trained or schooled in

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the safe use of the product, or unless they are properly supervised by a qualiﬁ ed person who is

responsible for their safety. Children should be supervised to ensure that they do not play with

the product.

20. This product is designed for household and similar environments, such as:

- employee kitchens in stores, ofﬁ ces and similar work environments;

- farms

- for use by hotel, motel and other accommodation clients;

- bed and breakfast accommodation facilities.

21. Use only in accordance with the instructions included in this user's manual. The manufacturer

takes no responsibility for damages caused by the incorrect use of this product and its accessories

(e.g. injuries, burns, scalding, ﬁ re, food spoilage, etc.).

Description

1

2

7

8

3

4

5

6

1. Kneading hooks

2. Baking container

3. Lid

4. Control panel

5. Stainless steel cover

6. Hook removal tool

7. Measuring spoon

8. Measuring cup

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1.BASIC

2.WHOLE WHEAT

3.FRENCH

4.QUICK

5.SWEET

6.CAKE

7.JAM

8.DOUGH

9.ULTRA FAST

10.BAKE

11.HOME MADE

PAUSE

COLOR

CYCLE

TIME

LOAF

SIZE

START

STOP

MENU

OVLÁDACÍ PANEL

1. Display – basic setup

After putting the breadmaker into operation the BASIC program will

appear on the display. Example "1 3:10". Digit 1 identiﬁes the selected

program, digit 3:10 shows the preparation time of the program. The

positions of two arrows give information about the selected crust colour

of the baked bread and its weight. The default setting after connection

to the el. power source is (size II and crust colour MEDIUM). During

operation it is possible to view the progress of the program.

KNEAD (1+2) = kneading: is always shown on the display in the

operational stage of kneading.

ADD = adding of ingredients: A tone will be heard 10x ,

indicating that it is possible to add nuts, seeds, etc.

to the dough.

RISE (1-3) = Rising: indicates the partial dough rising stage. At

the beginning of the ﬁnal stage of rising, i.e. as

soon as the display shows RISE III it is possible to

remove the kneading hook from the dough (also

see the table with program description).

BAKE = baking: the bread is being baked.

COMPLETE = ﬁ nished: the baking is ﬁnished, you may remove

the bread from the baking container.

KEEP WARM = maintaining temperature: the baked bread can

be kept warm for 1 hour.

2. START/STOP button

For starting and ﬁnishing the progress of programs. After pressing the START/STOP button the

details will start to ﬂash. The display will show the basic program BASIC. If you want to use a

different program, select it using the MENU button. If the STOP button is held down for approx

1.5 seconds a sound will be heard (beep) meaning that the program has ﬁnished. This function

helps prevent accidentally changing a program.

3. COLOR button

Using this button set the desired crust colour of the bread, i.e. namely: LIGHT/MEDIUM/DARK This

function cannot be set for the program JAM and DOUGH.

4. LOAF SIZE button

Using this button it is possible in various programs to set:

Bread with a lower weight = approx. 1130 g.

Bread with a higher weight = approx. 1350 g.

5. MENU button

Using this button it is possible to select individual programs, as described below:

1. BASIC -

Standard program for all types of bread (white wheat; brown rye bread, bread ﬂavoured

with herbs and raisins. This program is used the most.

2. WHOLE WHEAT - for making of whole grain bread.

3. FRENCH - light white bread with a longer rising time. Bread baked in this program will have a

crunchier crust and a lighter texture.

4. QUICK - for rapid preparation of white, wheat and rye bread. Bread baked in this mode is usually

smaller and denser.

5. SWEET - mixing, rising and baking of sweet bread.

6. CAKE - for preparing baked goods prepared with baking powder, e.g. cakes from batter

dough.

7. JAM - preparation of jam from fresh fruit or marmalade. When making jam frequently it is

recommended to purchase a second baking container, which will be used exclusively for

this purpose. Acids released from fruit during baking could make a bread baked in the

same baking container difﬁcult to tip out.

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8. DOUGH - in this mode dough is prepared without baking. After the dough is prepared it can

be used to make bread rolls, pizza, etc. Using this setting you can prepare and kind

of dough in the breadmaker, that is subsequently further processed and baked in an

oven as usual.

9. ULTRA FAST - for the rapid preparation of whole wheat bread, because of the shorter rising

time, it will be a ﬁrmer loaf then if baked in the WHOLE WHEAT program.

10. BAKE - for baking brown bread or cakes. Program with a longer baking period.

11. HOME MADE - for an individual setting of one's own program. Select this program and press

the button CYCLE, the display will show "knead 1" (kneading). Using the TIME

button, select the desired backing time. Conﬁrm with the CYCLE button, by

pressing it again you will go to program "rise 1" (Rising). In this way you can

set the entire program - kneading 1, rising 1, kneading 2, rising 2, rising 3,

baking and maintaining temperature. To conﬁrm the entire setup press the

START/STOP button. Pressing it again will start the program. Baking time will

be shown on the display when the TIME button is pressed repeatedly. The

"rising 3" cycle can be turned off (OFF), other cycles must run their course!

PROGRAM DURATION

Program Small loaf 1130 g Large loaf 1350 g

1. BASIC 3:05 3:10

2. WHOLE WHEAT 3:42 3:50

3. FRENCH 3:45 3:55

4. QUICK 2:10* 2:10*

5. SWEET 2:55 3:00

6. CAKE 1:48* 1:48*

7. JAM 1:20* 1:20*

8. DOUGH 1:30* 1:30*

9. ULTRA FAST 1:28 1:38

10. BAKE 1:00*max 1:00*max

11. HOME MADE 6:59max 6:59max

* With these programs the weight is already pre-set and cannot be changed.

6. TIME button

Using this button set the bread baking preparation time.

Attention: When working with the time function never use ingredients that spoil such as milk,

eggs, fruit, yoghurt, onion, etc.!

1. First set the current time according to the chapter Setting the time.

2. Insert all ingredients into the baking container.

3. Press the MENU button to select the desired program, the LOAF SIZE button to select the

amount of ingredients and the COLOR button to select the crust colour of the bread

4. Pressing the TIME button will display the remaining program time + 10 minutes.

5. Using the TIME button change the time in 10 minute intervals to the time when you want to

have the bread ﬁnished. Example:

It is 08:00 am and you wish to have a freshly baked bread at 4:00 pm.

So set the program to 4:00 PM. The display also shows whether the program will end the same

day (same day) or next day (next day).

Max. period of a delayed start is 24 hours.

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6. As soon as the desired time interval is set, conﬁrm it by pressing the START/STOP button,

which will start the program with the delayed start. To show the current time press the TIME

button.

7. You can cancel the setting by holding down the START/STOP button.

BREADMAKER FUNCTIONS

Sound signal

The sound signal is heard:

• when any of the programmed buttons are pressed,

• during the second kneading cycle in the programs BASIC, WHOLE WHEAT, FRENCH, SWEET to

indicate that cereals, fruit, nuts, or other ingredients can be added,

• when the program has ended,

• when heating at the end of the baking process a repeated sound will be heard.

Maintaining temperature

The bread will automatically be kept warm for another 1 hour after baking has ﬁnished. If you want to

remove the bread, turn of the program by pressing the START/STOP button.

Setting the time

As soon as you plug in the power plug into the power socket, 12:00 will appear on the display. When

the PAUSE button is pressed the hours will start to ﬂash. Use the TIME button to set the time. Be

careful, AM = morning and PM = afternoon. By pressing the PAUSE button you can set the minutes.

To conﬁrm press the PAUSE button again, or wait 5 seconds.

Memory

If electricity supply is interrupted during the bread preparation process, the program will automatically

continue, even if you do not press the "START/STOP" button, if energy supply is renewed within

10 minutes. If the interruption lasted longer than 10 minutes, the data will be removed from memory

and you must use new ingredients and turn on the breadmaker again. If at the time of the power

interruption the dough han not reached the rising stage, you can directly press the "START/STOP"

button and so start the program from the beginning.

Safety functions

1. If the temperature of the breadmaker is still to high (above 40°C) e.g. after previous use, the

display will show H:HH, when the START/STOP button is pressed again a sound will be heard.

Hold down the START/STOP button until H:HH is deleted and the default setting appears on the

display. Remove the baking container and wait until the breadmaker cools down and ﬁnds itself

again at the beginning of the initially selected program.

2. If after pressing the "START/STOP" button “E:EE” is shown on the display the temperature sensor

has malfunctioned. If this happens contact an expert service centre.

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Yeast or soda

Dry ingredients

Water or other liquids

BAKING PROCEDURE

Use the breadmaker only in a room with a temperature above 18 . If you located the breadmaker in

a cooler room, the dough would not rise properly.

Preparation for operation – programming phase of baking bread

1. Before ﬁrst use wash all parts that will come into contact with ingredients, in hot water using

a detergent. Thoroughly rinse out with clean water and wipe dry, or allow it to dry.

2. Set the breadmaker to the BAKE program and bake empty for about 10 minutes, then allow the

breadmaker to cool down and again clean all the removed parts. If a small amount of smoke is

emitted this is not a defect. Place the breadmaker on an even and dry surface. Connect the power

plug to the power socket.

3. Hold the baking container in both hands and insert into the breadmaker and press down so that it

is well inserted in the centre of the baking area. Subsequently insert the two kneading hooks on to

the shaft in the baking container. Place the ingredients into the baking container in the sequence

prescribed in the relevant recipe. Close the lid of the breadmaker. Set the desired program in the

control panel (MENU/LOAF SIZE/COLOR/TIME). To ﬁnish off press the START button.

4. The breadmaker automatically mixes and kneads the dough until the correct consistency is

achieved. After the completion of the last kneading cycle the breadmaker will heat up to the

optimal temperature for the rising of the dough. Subsequently the breadmaker will automatically

set the temperature and the bread baking time.

5. If at the end of the baking program the bread is too light, use the BAKE program to make it

more brown. Press the START/STOP button, then select the BAKE program and turn on the

breadmaker. After baking has ﬁnished a sound will be made, you can take the bread out of the

breadmaker. Subsequently heating for one hour will commence.

How to prepare bread

1. Insert the baking container into the breadmaker, then press it down until it clicks into place. Place

the kneading hooks onto the shaft. Turn the kneading hooks clockwise until the click into place. It

is recommended to put margarine into the baking container before attaching the kneading hooks

to prevent dough sticking to the hooks. Furthermore it will be easier to remove the kneading hooks

from the loaf.

2. Place ingredients into the baking container. Follow the sequence described in the recipe. Usually

the liquid ingredients or water are added ﬁ rst, followed by sugar, salt and ﬂ our; always add yeast

or baking powder last.

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3. Create a small pit in the ﬂ our, place the yeast into it, ensure that it does not come in contact with

liquids or salt.

4. Gently close the lid and connect the power cord into the power socket.

5. Turn on the switch at the side of the breadmaker.

6. Repeatedly press the MENU button until you select the desired program.

7. Press the COLOR button to select the desired crust colour.

8. Press the LOAF SIZE button to select the desired loaf weight (1.1 kg or 1.3 kg).

9. Set the delayed start by pressing the TIME button ▲ or TIME ▼. You can skip this step if you wish

to start preparing the bread immediately.

10. Start preparation by pressing the START/STOP button.

11. For programs BASIC, FRENCH, WHOLE WHEAT, SWEET a long beep will be made during

preparation. This is an alert that you can add ingredients. Open the lid and place the desired

ingredients inside. Steam may come out of the ventilation openings.

12. A beep will be made at the end of the process. Pressing and holding down the START/STOP

button for about 3 seconds you will stop the process and can remove the bread. Open the lid and

using baking gloves ﬁrmly hold the baking container and take it out of the breadmaker.

13. Caution: the baking container and the bread may be very hot! So be very careful.

14. Before taking out the loaf allow the baking container to cool down. Then using a non stick spatula

gently separate the sides of the loaf from the baking container.

15. Turn the baking container upside down onto a grate or a clean workbench and gently shake it until

the loaf is fully released.

16. Before slicing the bread, allow it to cool for about 20 minutes. It is recommended to slice the bread

using an electrical knife or a bread knife and not using a fruit or kitchen knife. Otherwise the bread

may become deformed.

17. If you do not have enough space or you have not pressed the START/STOP button at the end of

the process, the bread will be kept warm for a period of 1 hour. At the end of this time there will

be 10 beeps and subsequently the breadmaker will turn itself off automatically.

18. If you are not using the breadmaker or do not want to ﬁ nish the process, turn it off and disconnect

the power cord from the power source.

Note: Before slicing the loaf, using the tool remove the kneading hooks from its underside. The loaf is

hot, never remove the kneading hooks using your hands.

Note: If you will not eat the entire bread, it is recommended to place the rest into a plastic bag or

container. The bread can be stored for 3 days at room temperature. If you need to store it for a longer

period of time, place it into a plastic bag or container and subsequently into a freezer. Store for a max.

of 10 days. Because home made bread does not contain any preservatives, its storage life is generally

not longer than the storage life of bread bought in a shop.

End of programmed phases

When the program has ﬁ nished take out the baking container, place it on a ﬁ rm heat resistant

underlay (e.g. cutting board). If the bread does not fall out of the baking container on to the underlay,

move the kneading shafts several times back and forward until the bread comes free. Then you can

easily slice the bread and fully remove the kneading hooks.

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PROGRAM TIME SCHEDULE (in minutes)

Program

2. WHOLE

WHEAT

5. SWEET

Possible size (bread weight) 1350 g 1130 g 1350 g 1130 g 1350 g 1130 g 1350 g 1130 g

Total time 03:10 3:05 03:50 03:42 03:55 03:45 02:10 03:00 02:55 01:48

Kneading 1

Motor ON / OFF 1 s / 1 s2222222222

Motor ON / OFF 29 s / 1 s4444443442

Continues kneading

without heating

444312105442

RISE1

Rising 1

heating ON/OFF

5 s / 25 s

without kneading

20 20 25 25 40 40 10 5 5 9

Kneading 2

Motor ON / OFF 29 s / 1 s 5 5 5 3 2 2 - 5 5 -

Kneading continues 5A 5A 5A 5A 10A 7A 5A 5A 5A 5A

ON / OFF 29 s / 1 s 5 5 10 10 10 10 5 10 10 8

RISE2

Rising 2

heating ON/OFF

5 s / 25 s

20 20 20 20 20 20 - 23 22 -

Movement of the

kneading knife

Motor: ON

0.5 0.5 0.5 0.5 0.5 0.5 - 0.5 0.5 -

heating ON/OFF

5 s / 25 s

14.5 14.5 24.5 24.5 14.5 14.5 - 19.5 19.5 -

RISE3

Rising 3

heating ON/OFF

5 s / 25 s

without kneading

45 45 65 65 50 50 30 40 40 -

BAKE

Baking

Step 1 TK=122°C

heating ON/OFF (22s/ 8s)

25 22 25 22 30 27 30 27 23

35/

TK=11

3°C

Step 2 TK=137°C

(MEDIUM)

heating ON/OFF (22s/ 8s)

40 38 40 38 40 38 40 35 35

45/

TK=12

3°C

KEEPWARM

Maintaining

temperature

68 °C heating ON / OFF60606060606060606060

6. CAKE

4.

QUICK

3. FRENCH1. BASIC

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PROGRAM TIME SCHEDULE (in minutes)

Program

7. JAM 8. DOUGH

Possible size (bread weight) 1350 g 1130 g

Total time 01:20 01:30 01:38 01:28 00:10 03:00

Kneading 1

Motor ON / OFF 1 s / 1 s

-

222-2

Motor ON / OFF 29 s / 1 s 4 3 3 - 4

Continues kneading

without heating

14---0-8

RISE1

Rising 1

heating ON/OFF

5 s / 25 s

without kneading

15 min, TK=113°C

If t<112°C heating

ON/OFF (15s/ 15s)

----20-60

Kneading 2

Motor ON / OFF 29 s / 1 s - -

13, TK=51°C

Motor:

ON/ 29s, OFF/ 1s

13 TK=51

--

Kneading continues - - - 0-15A

ON / OFF 29 s / 1 s-----5

RISE 2

Rising 2

heating ON/OFF

5 s / 25 s

20---0-115

Movement of the

kneading knife

Motor: ON

-0.5---0.5

heating ON/OFF

5 s / 25 s

9.5---4.5

RISE 3

Rising 3

heating ON/OFF

5 s / 25 s

without kneading

45 kneading,

TK=107

If t<105

heating ON/OFF

(15s/ 15s)

40

30 TK=51 If t<50

heating

ON/OFF (5s/ 25s)

25, TK=51°C

heating ON/OFF

-0-120

BAKE

Baking

Step 1 TK=122°C

heating ON/OFF (22s/ 8s)

--

50, TK=143°C If

t<142°C heating

ON/OFF (22s/ 8s)

If t>143°C heating

OFF

45, TK=143°C If

t<142°C heating

ON/OFF

-0-80

Step 2 TK=137°C

(MEDIUM)

heating ON/OFF (22s/ 8s)

Remaining 20 - 10-60 T=127°C

KEEPWARM

Maintaining

temperature

68 °C heating ON / OFF - - 60 60 60 0-60

11.

HOME MADE

10. BAKE

9. ULTRA FAST

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CLEANING AND MAINTENANCE

Before any maintenance disconnect the product from the electric grid! Always clean the

product once it has cooled down and after every use!

After use, always allow the breadmaker to cool down before cleaning or storage. After the oven has

cooled down, which lasts about half an hour, it is immediately possible to use the breadmaker again

for baking or for preparing dough.

Use gentle cleaning agents for cleaning, under no condition should you use chemical agents, petrol or

oven cleaning agents or coarse sands, which could scratch the surface of the product.

Using a damp cloth, remove all remaining ingredients and crumbs from the the lid, the baking area

and from the entire breadmaker. Never submerge the breadmaker under water! Never pour

water into the baking area!

Open the baking container from the outside using a damp cloth. The inside can be ﬂ ushed out with

warm water. If dough remains stuck to the baking container, pour hot water into it and allow it to take

effect for 30 minutes until the remains come loose. In fact it is not necessary to use cleaning agents,

if necessary use gentle cleaning agents. Do not leave the form submerged under water too long, so

that the sealing material on the bottom of the container does not turn rough.

Always wash the kneader and the kneading shaft after use. If the kneader stays in the baking container,

it is hard to take it out later. In such a case pour warm water into the container for about 30 minutes,

the kneader will then be easier to remove.

The baking container is equipped with a quality non stick surface. So for cleaning it, do not use metal

objects, which could damage the surface. It is normal for the surface treatment colour to change over

time, its function however remains unchanged.

After each baking also wipe the lid of the breadmaker with a damp cloth. If it is very dirty, use a glass

cleaning agent and then wipe and dry the viewing window with a soft cloth.

Before putting the breadmaker away, always check that it has cooled down, it is clean an dry. Close

the lid.

Note: It is recommended not to disassemble the lid for cleaning purposes.

ADVICE AND TIPS

After baking the bread sticks to the container.

After ﬁ nishing baking allow the bread to cool down for at least 10 minutes and then turn the baking

container upside down. Depending on need move the shafts of the kneading hoods from left to right.

For the next baking grease the entire baking container including the kneading hooks.

How to prevent the creation of holes in the bread caused by the presence of the

kneading hooks?

You can remove the kneading hooks using ﬁ ngers covered in ﬂ our before the ﬁ nal dough rising phase.

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Dough rises over the edge of the container.

This happens namely when wheat ﬂ our is used, and it is the result of higher gluten content.

a) Reduce the amount of ﬂ our and adjust the other ingredients appropriately. The ﬁ nal bread will

still have sufﬁ cient volume.

b) Using a table spoon, spread hot melted margarine on the dough.

The bread rises, but collapses during baking.

a) If a V shaped gap forms in the middle of the bread, the ﬂ our does not contain enough gluten.

This means that the ﬂ our does not contain enough proteins (which happens namely during a

rainy summer), or that the ﬂ our is too damp.

Solution: add a tablespoon of wheat gluten for every 500 g of ﬂ our.

b) If the bread is narrowed in the middle, this could be the result of one of the following reasons: the water

temperature was too hight, too much water was used, or the ﬂ our did not contain enough gluten.

When can the lid of the breadmaker be opened during operation?

It is generally true that the lid of the breadmaker can always be opened during the kneading stage.

During this stage additional small amounts of ﬂ our or liquid may be added. If after being baked the

bread should have certain aspects, do the following:

Before the last rising stage open the lid and carefully cut open the bread crust being formed using a

sharp preheated knife, spread cereals over it or a mix of potato ﬂ our and water to achieve a shiny crust

surface. This is, however, the last time that the lid may be opened, because otherwise the centre of

the bread will collapse.

Wheat ﬂ ours

00 Light ﬁ ne ground wheat ﬂ our

T400 Medium ground wheat ﬂ our

T-405 is ground from grains, where the germ and bran have been removed and is actually the

lightest, i.e. the "least" whole grain

T 450 Wholemeal wheat ﬂ our (semolina)

T 512 Special baker's wheat ﬂ our

T-530 Fine light wheat ﬂ our - barker's - special

T 550 Light medium ground wheat ﬂ our

T 650 semi-light ﬁ ne wheat ﬂ our, for bread baking T 650 ﬂ ours are more appropriate.

T 700 Light breadmaking wheat ﬂ our

T 1000 Fine dark breadmaking ﬂ our

T 1050 wheat breadmaking ﬂ our is ﬁ ne, dark

T 1150 Breadmaking ﬂ our

T 1800 Whole grain wheat, wholemeal; whole grain, ﬁ ne

Rye ﬂ ours

T 960 Rye breadmaking ﬂ our

T 1700 Rye whole grain breadmaking ﬂ our

What is whole grain wheat ﬂ our?

Whole grain ﬂ our is made from all types of cereals (grains), including wheat. The term "whole grain"

means that the ﬂ our was ground from whole grains and so has a higher content of indigestible

particles and is darker in colour. The use of whole grain ﬂ our does not give the bread a darker colour,

as is generally believed.

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What must be done when using rye ﬂ our?

Rye ﬂ our does not contain gluten and the bread hardly rises. For the bread to become easily digestible

a whole grain rye bread with yeast must be prepared.

Can milled ﬂ our be used at home?

Milled ﬂ our can also be used to make bread at home. The share of bran should, however, not exceed

50%, the remaining ﬂ our must be very ﬁ nely ground and sieved. The ideal mix is 30% bran and 70%

ﬂ our. Please remember that when using home milled ﬂ our it may be necessary to add more liquid to

the dough.

Gluten in ﬂ our

The higher the ﬂ our's type number, the lower the gluten content in the ﬂ our and the less the dough

rises. The highest gluten content is in the wheat ﬂ our T 550.

What kind of ﬂ ours are there and how are they used?

a) Corn, rice and potato ﬂ our is appropriate for people allergic to gluten or for those, who suffer

from a malabsorptive disorder or stomach illnesses. See respective recipes in the recipe book.

b) Flour from spelt wheat is expensive, but it does not contain chemical additives, because the

wheat grows in a very poor soil and does not require any fertiliser. Spelt ﬂ our is especially

appropriate for people with allergies. It can be used in all recipes described in the recipe book

and containing ﬂ our type 405, 550 and 1050.

c) Flour from millet is especially appropriate for people suffering from many allergies. It can be used

in all recipes described in the recipe book prescribing ﬂ our type 405, 550 and 1050.

d) Flour from hard wheat (durum) is appropriate for baguettes thanks to its consistency and can be

substituted by semolina from hard wheat.

How to make fresh bread for better digestion?

Adding squashed cooked potato to the ﬂ our and subsequently kneading the dough the fresh bread

becomes more easily digestible.

What can be done when bread tastes like yeast?

a) This taste is frequently removed by adding sugar. Adding sugar gives the bread a lighter colour.

b) Add 1 tablespoon of vinegar for small bread loaves and 2 tablespoons for large loaves.

c) Instead of water use buttermilk or keﬁ r. This applies to all recipes and is recommended for the

improvement of the bread's freshness.

Why does bread baked in a standard oven taste differently to the bread baked in the breadmaker? This

depends on the different level of humidity: bread baked in a standard oven is drier because there is

more room, whereas bread baked in the bread maker is more damp.

Why does bread from the shop tasted differently to the bread baked in the

breadmaker?

The cause is moisture variation: Bread baked in a standard oven is drier because of the larger baking

area, whereas bread baked in a breadmaker is moister.

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NOTES TO RECIPES

1. Ingredients

As every ingredient plays a speciﬁ c role for successful bread baking, the measurement is just as

important as the sequence in which the ingredients are added.

• The most important ingredients such as liquids, ﬂ our, salt, sugar and yeast (can be either dried

or fresh) affect the successful result of dough preparation and the bread. Always use the correct

amount in the correct ratio.

• Use warm ingredients if the dough is to be prepared straight away. If you wish to set the function

of timing of the program stages, it is recommended to use cold ingredients, to prevent the yeast

from rising too early.

• Margarine, butter and milk affect the taste and smell of the bread.

• To make the crust lighter and thinner, it is possible to reduce the sugar amount by 20% without

affecting the successful results of baking. If you prefer a softer and lighter crust, use honey

instead of sugar.

• If you wish to add cereal grains, allow them to soak over night. Reduce the amount of ﬂ our

and liquids (by up to 1/5. With rye ﬂ our the yeast is essential.

• If you want an especially light bread, rich in nutrients to stimulate intestinal activity, add wheat

bran to the dough. Appropriate dosage is 1 tablespoon per 500 g of ﬂ our and increase the

amount of liquids by 1 tablespoon.

2. Adjusting dosages

If the dosages are to be increased of decreased, ensure that the ratios of the original recipes are

maintained. To achieve perfect results follow the here described basic rules for adjusting ingredient

dosages:

• Liquids/ﬂ our: The dough should be soft (but not too soft) and easy to knead, without becoming

ﬁ brous. Through easy kneading a ball should form. This is however not the case with heavy

doughs such as from whole grain rye or with cereal breads. Check the dough 5 minutes after

the ﬁ rst kneading. If it is too moist, add ﬂ our in small dosages to achieve the correct dough

consistency. If the dough is too dry, add water during kneading by tablespoon dosages.

• Substitution of liquids: When using ingredients prescribed in a recipe containing liquids (e.g.

cottage cheese, yoghurt, etc.) the amount of liquid must be reduced to the expected total amount.

If you are using eggs, it is necessary to whip them in a measuring cup and to ﬁ ll the cup with

another required liquid to the expected amount. If you life in a location high above the sea level

(over 750 m) dough will rise faster. In such a case the amount of yeast can be reduced by up to 1/4

to 1/2 of a teaspoon to relatively reduce its rising. The same applies to particularly soft water.

3. Adding and measuring ingredients and amounts

• Always add liquids ﬁ rst, and yeast last. To slow down the rising of dough (especially when using

the timing function) the contact of the yeast with liquids should be prevented.

• When measuring, always use the same measuring units. Weights in grams should be measured

exactly.

• For millilitre measurements the supplied measuring cup can be used, having a scale from 50 to

300 ml.

• Fruit, nut and cereal ingredients: If you wish to add further ingredients you can do so using

special programs after a sound signal is made. If- you add the ingredients too early, the will be

crushed during kneading.

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4. Weights and bread volumes

• Despite exact weight details, small differences may result. The real weight of the be bread very

much depends on the humidity in the room at the time of preparation.

• All breads with a substantial share of wheat achieve large volumes and exceed the edge of the

baking container after the last rising in the case of the highest weight category. The bread will

not spill over however. The part of the bread outside of the baking container will turn brown

more easily compared to the bread inside the baking container.

• program is selected for sweet breads, you can use ingredients in smaller

amounts (also applies to the CAKE program for baking of lighter baked goods).

5. Baking results

• Baking results depend on local conditions (soft water / high relative air humidity / high altitude

/ consistency of the ingredients etc.). So the details in the recipes form reference points, which

may need to be adjusted. If one or another recipe does not work out the ﬁ rst time, do not let

yourself be discouraged. Try and ﬁ nd out the reason and try it again with adjusted amounts.

• If the bread after baking is too light in colour, you can allow it to go brown using the baking

program.

• It is recommended to bake a test bread before setting the overnight function, so that if necessary

it will be possible to carry out the necessary changes.

SHORTCOMINGS OF RECIPES

Problem Cause Solution

The bread rises too soon. Too much yeast, too much ﬂ our, not enough salt (or

several of these causes).

a/b

The bread does not rise at all

or not sufﬁ ciently.

Almost no or not enough yeast.

Old or spoilt yeast.

The liquid was too hot.

The yeast came into contact with the liquid.

Incorrect type of ﬂ our or spoilt ﬂ our.

Too much or not enough liquids.

Not enough sugar.

a/b

d

c

d

a/b/f

a/b

The bread rises too much

and spills on to the baking

container.

If the water is too soft, the yeast rises more.

Too much milk affects the fermentation of the yeast.

e

c

The centre of the bread is

going down.

The amount of dough is larger than the container, the

bread goes down.

The rising is too short, or isn't long enough because of

excessive water or baking area temperature or it is too

humid.

c/g

After baking there is a cavity

in the bread.

There is too much liquid. a/b

The structure of the bread is

heavy and lumpy.

Too much ﬂ our or not enough liquids.

Not enough yeast or sugar.

Too much fruit, coarse ﬂ our or one of the other

ingredients.

Old or spoilt ﬂ our.

a/b

b

d

Where the

QUICK

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Problem Cause Solution

The centre of the bread is

not baked.

Too much or not enough liquids.

The recipe contains wet ingredients.

a/b/f

f

Open or rough bread

structure or too many holes.

Too much water.

No salt.

High humidity, water is too hot.

Too many liquids.

f

b

g

c

The surface of the bread is

not baked fully.

The volume is too large relative to the baking container.

Excessive amounts of ﬂ our, namely for white bread.

Too much yeast and not enough salt.

Too much sugar.

Sweet ingredients in addition to sugar.

a/e

b

a/b

b

The slices are uneven or

lumpy.

The bread was insufﬁ ciently cooled down (the steam

did not escape).

g

Flour deposits of the crust. The ﬂ our on the sides was not processed well during

the kneading.

e

Solutions to problems:

a) Measure the ingredients correctly.

b) Set the dosage of the ingredients.

c) Use another liquid, or allow it to cool down to room temperature. Add the ingredients prescribed

in the recipe in the right order. Create a small pocket in the middle of the ﬂ our and put crumbled

yeast or dry yeast inside. Prevent the yeast from coming in contact with liquids.

d) Use only fresh and properly stored ingredients.

e) Correct the amount of liquids. If ingredients containing water are used, the added water dosage

must be reduced accordingly.

f) if the weather is very wet reduce the amount of water by 1 to 2 tablespoons.

g) Take the bread out of the form immediately after baking and before slicing allow it to cool down

for at least 15 minutes on an appropriate underlay (e.g. wooden cutting board).

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TROUBLESHOOTING

If while using the breadmaker you come across a problem, ﬁ rst read through the following information

before contacting a service centre:

Problem Cause Solution

Smoke coming out of the

baking area or from the

ventilation openings.

Ingredients stick to the baking

area or to the outside of the

baking container.

Disconnect the power cord from

the power socket and clean out the

outside parts of the baking container

or the baking area.

The centre of the bread

is collapsing and is damp

underneath.

The bread was left for too long

in the baking container after

the end of baking.

Remove the bread from the baking

container before the end of the

heating up stage.

It is difﬁ cult to remove the

bread from the baking

container.

The underside of the loaf is

stuck to the kneading hooks.

Move the shaft back and forward until

the bread falls out. After baking clean

the kneading hooks and the shafts.

Depending on need, ﬁ ll the baking

container with warm water for 30

minutes. Then it is easy to remove the

kneading hooks and to clean them.

The ingredients are not

mixed properly and

the bread is not baking

correctly.

Incorrect program settings. Check the selected program and

other settings.

During the operation of the

breadmaker the START/STOP

button was pressed.

See chapter breadmaker functions.

During operation of the

breadmaker the lid was

opened several times.

Do not open the lid after the ﬁ nal

rising.

Long term electricity outage

during the operation of the oven.

See chapter breadmaker functions.

The rotation of the kneading

hooks is blocked.

Check whether the kneading hooks

are blocked by seeds, etc. Take out the

baking container and check whether

the shafts turn freely. If this is not the

case, contact customer service.

The baking container lifts

up during the kneading.

The dough is too thick. The

kneading hooks are blocked

and the baking container is

pushed upwards.

Open the lid and add some liquid to

the dough. Then close the lid again.

The breadmaker cannot

be turned on. The display

shows H:HH.

The breadmaker is still hot

from the previous baking cycle.

Hold down the START/STOP button

until the standard CLASSIC setting

appears. Remove the baking container

and allow the breadmaker to cool

down. Then return the baking

container to its place and set the

program again and turn on the

breadmaker.

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TECHNICAL INFORMATION

Fully automatic preparation (kneading, rising, baking)

2 kneading hooks

11 programs for preparing bread

Selection of crust baking level

Delayed start up to 24 hours

Acoustic signal for addition of additional ingredients

Max. bread weight 1350 g

Backlit LCD display

Lid with a glass window

Non-stick bread baking container (dishwasher washable)

Suitable for the preparation of gluten-free mixes

Stainless steel design

Accessories: baking containers, 2 kneading hooks, tool for removing hooks, measuring tools, user's

manual with recipes

Rated voltage: 230 V ~ 50 Hz

Rated power input: 800 W

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ECG PCB 728 S Operating instructions

ECG PCB 728 S Operating instructions

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