First Austria FA-5151 Handleiding

First Austria Broodbakmachine FA-5151

Lees hieronder de 📖 handleiding in het Nederlandse voor First Austria FA-5151 (30 pagina's) in de categorie Broodbakmachine. Deze handleiding was nuttig voor 69 personen en werd door 2 gebruikers gemiddeld met 4.5 sterren beoordeeld

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Pagina 1/30

FA-5151

ENGLISH ................. PAGE 2

DEUTSCH ............... SEITE 7

RUSSKIJ ............... STR. 11

POLSKI............. STRONA 17

ROMANESTE ..... PAGINA 22

LATIVIAN .................. LPP. 27

LIETUVIU K. ................. P. 32

SCG/CRO/B.i.H. . STRANA 37

УКРАЇНСЬКА СТОР ....... . 42

B¿ﬂGARSKI STR. .......... 48

FRANÇAIS ............ PAGE 53

INSTRUCTION MANUAL

BREAD MAKER

BEDIENUNGSANLEITUNG

BROTBACKAUTOMAT

INSTRUKCIÄ PO QKSPLUATACII

УСТРОЙСТВО ДЛЯ ВЫПЕЧКИ ХЛЕБА

INSTRUKCJA OBSŁUGI

URZĄDZENIE DO PIECZENIA CHLEBA

INSTRUCŢIUNI DE FOLOSIRE

APARAT DE F CUT PÂINEĂ

LIETOŠANAS PAMĀ ĪC BA

AUTOM TISK Ā Ā

MAIZES CEPŠANAS KRĀSNS

NAUDOJIMO INSTRUKCIJA

DUONKEPĖ

UPUTSTVO ZA UPOTREBU

AUTOMAT ZA PE ENJE HLEBA Č

ІНСТРУКЦІЇ З ЕКСПЛУАТАЦІЇ

ХЛІБОПІЧКА

УПЪТВАНЕ ЗА ИЗПОЛЗВАНЕ

НА АВТОМАТ ЗА ХЛЯБ

MODE D’EMPLOI

MACHINE A PAIN

m-5151 v02 indd Abs2:20-Abs2:21

2 3

INSTRUCTION MANUAL

Read this booklet thoroughly before using and save it for

future reference

IMPORTANT SAFEGUARDS:

Before using the electrical appliance, the following basic

precautions should always be followed:

1. Read all instructions.

2. Before using check that the voltage of wall outlet

corresponds to the one shown on the rating plate.

3. Do not operate any appliance with a damaged

cord or plug or after the appliance malfunctions,

or is dropped or damaged in any manner. Return

appliance to manufacturer or the nearest authorized

service agent for examination, repair or electrical or

mechanical adjustment.

4. Do not touch hot surfaces. Use handles or knobs.

5. To protect against electric shock do not immerse

cord, plugs, or housing in water or other liquid.

6. Unplug from outlet when not in use, before putting on

or taking off parts, and before cleaning.

7. Do not let cord hang over edge of table or hot

surface.

8. The use of accessory attachments not recommended

by the appliance manufacturer may cause injuries.

9. This appliance is not intended for use by persons

(including children) with reduced physical, sensory

or mental capabilities, or lack of experience and

knowledge, unless they have been given supervision

or instruction concerning use of the appliances by a

person responsible for their safety.

10. Children should be supervised to ensure that they do

not play with the appliance.

11. Do not place on or near a hot gas or electric burner,

or in a heated oven.

12. Do not touch any moving or spinning parts of the

machine when baking.

13. Never switch on the appliance without properly

placed bread pan ﬁ lled ingredients.

14. Never beat the bread pan on the top or edge to

remove the pan, this may damage the bread pan.

15. Metal foils or other materials must not be inserted

into the bread maker as this can give rise to the risk

of a ﬁ re or short circuit.

16. Never cover the bread maker with a towel or any

other material, heat and steam must be able to

escape freely. A ﬁ re can be caused if it is covered by,

or comes into contact with combustible material.

17. Do not operate the appliance for other than its

intended use.

18. Do not use outdoors.

19. Save these instructions.

HOUSEHOLD USE ONLY

KNOW YOUR BREAD MAKER

(see ﬁ g. 1)

Measuring cup

Measuring spoon

Lid

Bread pan

Control panel

Loose the pan as arrow indicated.

Hook

View window

Kneading blade (not shown but at the bottom of the

pan)

Handle

Power Switch (at the back of housing, not shown in

picture)

Housing

10.

11.

12.

FUNCTION INTRODUCTION

(see ﬁ g. 2)

a) This indicates the program you have chosen.

b) The operation time for each progam.

AFTER POWER-UP

As soon as the bread maker is plugged the power supply

and the Power Switch has been turn on, a beep will be

heard and “ 3:00” appears in the display after a short

time. But the two dots between the “3” and “00” don’t

ﬂ ash constantly. The arrow points to “I”. It is the default

setting.

Note: the “I” setting, it means the loaf size is 1.5lb

(0.7kg); while the “ ” setting represent 2.0lb (0.9kg) size.Ⅱ

START/STOP

For starting and stopping the selected baking program.

To start a program, press the “START/STOP” button

once. A short beep will be heard and the two dots in the

time display begin to ﬂ ash and the program starts. Any

other button is inactivated except the “START/STOP”

button after a program has begun.

To stop the program, press the “START/STOP” button

for approx. 3 seconds until a beep conﬁ rms that the

program has been switched off. This feature will help to

prevent any unintentional disruption to the operation of

program.

It is used to set different programs. Each time it is

pressed (accompanied by a short beep) that the

program will vary. Press the button continuously the

12 menus will be cycled to show on the LCD display.

Select your desired program. The functions of 12 menus

will be explained below.

1. Basic: kneading, rise and baking normal bread. You

may also add ingredients to add ﬂ avor.

2. French: kneading, rise and baking with a longer rise

time. The bread baked in this menu usually will have

a crisper crust and light texture.

3. Whole wheat: kneading, rise and baking of whole

wheat bread. This setting has longer preheat time to

allow the grain to soak up the water and expand. It

is not advised to use the delay function as this can

produce poor results.

4. Quick: kneading, rise and baking loaf with baking

soda or baking powder. Bread baked on this setting

is usually smaller with a dense texture.

5. Sweet: kneading, rise and baking the sweat bread.

For baking the crisp and sweet bread.

6. Ultra fast-I: kneading, rise and baking 1.0lb (0.5kg)

loaf in a shortest time. Usually the bread made is

smaller and rougher than that made with Quick

program.

7. Ultra fast-II: the same as above, but applicable for

1.5lb (0.7kg) loaf.

8. Dough: kneading and rise, but without baking.

Remove the dough and shaping it to make bread

rolls, pizza, steamed bread, etc.

9. : boiling jams and marmalades. Jam

10. Cake: kneading, rise and baking, rise with soda or

baking powder.

11. Sandwich: kneading, rise and baking sandwich. For

baking light texture bread with a thinner crust.

12. Bake: only baking, no kneading and rise. Also used

to increase the baking time on selected settings

COLOR

With the button you can select a LIGHT, MEDIUM or

DARK color for the crust. Press this button to select your

desired color.

LOAF SIZE

Press this button to select the Loaf size of the bread.

Please note the total operation time may vary with the

different loaf size.

DELAY (TIME + OR TIME -)

If you want the appliance do not start working

immediately you can use this button to set the delay time.

You must decide how long it will be before your bread is

ready by pressing the “TIME + ”or “TIME - ”. Please note

the delay time should include the baking time of program.

That is, at the completion of delay time, there is hot

bread can be serviced. At ﬁ rst the program and degree

of browning must be selected, then pressing “TIME+”

or “TIME-” to increase or decrease the delay time at the

increment of 10 minutes. The maximum delay is 13 hours.

Example: Now it is 8:30p.m, if you would like your

bread to be ready in the next morning at 7 o’clock, i.e.

in 10 hours and 30 minutes. Select your menu, color,

loaf size then press the TIME+ or TIME - to add the

time until 10:30 appears on the LCD. Then press the

STOP/START button to activate this delay program.

You can see the dot ﬂ ashed and LCD will count down to

show the remaining time. You will get fresh bread at 7:00

in the morning, If You don’t want to take out the bread

immediately, the keeping warm time of 1hour starts.

Note: For time delayed baking, do not use any easily

perishable ingredients such as eggs, fresh milk, fruits,

onions, etc.

KEEP WARM

Bread can be automatically kept warm for 60 minutes

after baking. If you would like to take the bread out,

switch the program off with the START/STOP button.

MEMORY

If the power supply has been broken off during the

course of bread making, the process of bread making

will be continued automatically within 15 minutes, even

without pressing Start/stop button. If the break time

exceeds 15 minutes the memory cannot be kept and the

bread maker must be restarted. But if the dough is no

further than the kneading phase when the power supply

breaks off, you can press the “START/STOP” straight to

continue the program from the beginning.

ENVIRONMENT

The machine may work well in a wide range of

temperatures, but there could be a difference in loaf size

between a very warm room and a very cold room. We

suggest the room temperature should be between 15 ℃

and 34 .℃

WARNING DISPLAY:

1. If the display shows “H:HH” after the program has

been started, (see below ﬁ gure 1) the temperature

inside is still too high. Then the program has to be

stopped. Open the lid and let the machine cool down

for 10 to 20 minutes.

2. If the display shows “E:EE” after you have pressed

START/STOP, (see below ﬁ gure 2) the temperature

sensor is disconnected please check the sensor

carefully by authorized expert.

Figure 1 Figure 2

FOR THE FIRST USE

1. Please check if all parts and accessories are

complete and free of damage.

2. Clean all the parts according to the latter

section“Cleaning and Maintenance”

3. Set the bread maker in baking mode and bake empty

for about 10 minutes. After cooling it down clean

once more.

4. Dry all parts thoroughly and assembly them, so the

appliance is ready for using.

HOW TO MAKE BREAD

1. Place the pan in position, then turn it clockwise until

they click in correct position. Fix the kneading blade

onto the drive shafts. Turn the kneaders clockwise

until they click into place. It is recommended to ﬁ ll

holes with heat-resisting margarine prior to placing

the kneaders, this avoids the dough to stick below

the kneaders and the kneaders could be removed

from bread easily.

2. Place ingredients into the bread pan. Please keep to

the order mentioned in the recipe.

Usually the water or liquid substance should be put

ﬁ

rstly, then add sugar, salt and

ﬂ our, always add

yeast or baking powder as the last ingredient. In case

of heavy dough with high Rye or wholemeal portion

we advise to reverse the order of ingredients. i.e. to

ﬁ

ll in

ﬁ rst the dry yeast and ﬂ our, and ﬁ nally the liquid

to get a better kneading result.

3. With ﬁ nger make a small indentation on one side of

the ﬂ our. Add yeast to indentation,

Make sure it does not come into contact with the

liquid ingredients or salt.

4. Close the lid gently and plug the power cord into a

wall outlet.

5. Press the Menu button until your desired program is

selected.

6. Press the COLOR button to select the desired crust

color.

7. Press the LOAF SIZE button to select the desired

size (1.5lb (0.7kg) or 2.0lb (0.9kg)).

8. Set the delay time by pressing Time+ or Time-

button. This step may be skipped if you want the

bread maker to start working immediately.

9. Press the START/STOP button to start working.

10. For the program of BASIC, FRENCH, WHOLE

WHITE BREAD, SWEET, SANDWICH, a long beep

sound will be heard during operation. This is to

prompt you to add ingredients. Open the Lid and

put in some ingredients. It is possible that steam will

escape through the vent slits in the lid during baking.

This is normal.

11. Once the process has been completed 10 beeps

sound will be heard. You can press START/STOP

button for approx. 3-5 seconds to stop the process

and take out the bread. Open the Lid and while

using oven mitts, ﬁ rmly grasp the bread pan handle.

Turn the pan anti-clockwise and gently pull the pan

straight up and out of the machine.

12. Use non-stick spatula to gently loosen the sides of

the bread from the pan.

Caution: the Bread pan and bread may be very hot!

Always handle with care and use oven mitts.

13. Turn bread pan upside down onto a clean cooking

surface and gently shake until bread falls out onto rack.

14. Remove the bread carefully from the pan and cool for

about 20 minutes before slicing.

15. If you are out of the room or have not pressed

START/STOP button at the end of operation, the

bread will be kept warm automatically for 1 hour and

then stop further keeping warm.

ENGLISH

m-5151 v02 indd Abs1:2-Abs1:3

4 5

16. When do not use or completely operation, turn off the

power switch and unplug the power cord.

Note: Before slicing the loaf, use the hook to remove out

the Kneading blade hidden on the bottom of loaf. The

loaf is hot, never use the hand to remove the kneading

blade.

SPECIAL INTRODUCTION

1. For Quick breads

Quick breads are made with baking powder and baking

soda that activated by moisture and heat. For perfect

quick breads, it is suggested that all liquids be placed

in the bottom of the bread pan, dry ingredients on top.

During the initial mixing of quick bread batters and dry

ingredients may collect in the corners of the pan, it may

be necessary to help machine mix to avoid ﬂ our clumps.

If so, use a rubber spatula.

2. About Ultra fast program

The bread maker can bake loaf within 1 hour with

ultra fast program. These 2 settings can bake bread in

58 minutes, the bread is a little more dense in texture.

Ultra fast I is for baking 1.5lb (0.7kg) bread while Ultra

fast II is for 2.0lb (0.9kg). Please noted ingredient of water

should be hot water in the range of 48-50 , you must ℃

use a cooking thermometer to measure the temperature.

The water temperature is very critical to the performance

of baking. If the water temperature is too low the bread

will not be rise to expected size; if the water temperature

is too high it will kill the yeast prior to rising, which also

will largely affect the baking performance.

CLEANING AND MAINTENANCE

Disconnect the machine from the power and let it cool

down prior to cleaning.

1. bread pan: Rub inside and outside with a damp cloth.

Do not use any sharp or abrasive agents for the

consideration of protecting the non-stick coating. The

pan must be dried completely prior to installing.

2. kneading blade: If the kneading bar is difﬁ cult to

remove from the axle, In such an event ﬁ ll the

Container with warm water and allow it to soak for

approx. 30 minutes.The kneader can then be easily

removed for cleaning. Also wipe the blade carefully

with a cotton damp cloth, Please note both the

bread pan and kneading blade are dishwashing safe

components.

3. lid and window: clean the lid inside and outside with

a slightly damp cloth.

4. Housing: gently wipe the outer surface of housing

with a wet cloth. Do not use any abrasive cleaner to

clean as this would degrade the high polish of the

surface. Never immerse the housing into water for

cleaning.

5. Before the bread maker is packed away for storage,

ensure that it has completely cooled down, is clean

and dry, and the lid is closed.

INTRODUCTION OF BREAD INGREDIENTS

1. Bread ﬂ our

Bread ﬂ our has high content of high gluten (so it

can be also called high-gluten ﬂ our which contains

high protein), it has good elastic and can keep the

size of the bread from sunken after rising. As the

gluten content is higher than the common ﬂ our so

it can be used for making bread with large size and

better inner ﬁ ber. Bread ﬂ our is the most important

ingredients of making bread.

2. Plain ﬂ our

Plain ﬂ our is made by mixing well-chosen soft and

hard wheat and applicable for making express bread

or cakes.

3. Whole wheat ﬂ our

Whole wheat ﬂ our is made by grinding whole wheat,

it contains wheat skin and gluten whole wheat ﬂ our

is heavier and more nutrient than common ﬂ our. The

bread made by whole wheat ﬂ our is usually small in

size. So many recipes usually combine the whole

wheat ﬂ our and bread ﬂ our to achieve best results.

4. Black wheat ﬂ our

Black wheat ﬂ our, also named by “rough ﬂ our”, is a

kind of high ﬁ

ber

ﬂ our that is similar to whole wheat

ﬂ our. To obtain the large size after rising it must be

used in combination with high proportion of bread

ﬂ our.

5. Cake powder

Cake powder is made by grinding soft wheat or low

protein wheat, which is specially used for making

cakes. Different ﬂ our seems to be alike, Actually

yeast performance or absorbability of various ﬂ our

differs largely for growing areas,growth reasons,

grinding process and storage life. You may choose

ﬂ our with different trademark to test, taste and

compare in local market, and select the one which

could produce the best result according to your own

experiences and taste.

6. Corn ﬂ our and oatmeal ﬂ our

Corn ﬂ our and oat ﬂ our are made by grinding corn

and oatmeal respectively, they both are the additive

ingredients of making rough bread, which are used

for enhancing the ﬂ avor and texture.

7. Sugar

Sugar is very important ingredient to add sweet taste

and color of bread. While it helps to yeast bread as

nourishment. white sugar is largely used. Brown

sugar, powder sugar or cotton sugar may be called

by special requirements.

8. Yeast

Yeast passes doughy yeasting process, then

produces carbon dioxide, making bread expand and

inner ﬁ bre soft. However, yeast fast breeding needs

carbohydrate in sugar and ﬂ our as nourishment.

1tsp. active dry yeast = 3/4 tsp.instant yeast

5tsp. active dry yeast = 3.75 tsp. instant yeast

2tsp. active dry yeast = 1.5 tsp. instant yeast

Yeast must be stored in refrigerator as it will be

killed at high temperature, before using check the

date and storage life of your yeast. Store it back to

the refrigerator as soon as possible after each use.

Usually the failure of bread rising is caused by the

dead yeast.

The ways described below will check whether your

yeast is fresh and active or not.

(1) pour 1/2 cup warm water (45-50°C) into a measuring

cup

(2) Put 1 tsp. white sugar into the cup and stir, then

sprinkle 2tsp. yeast over the water.

(3) Place the measuring cup in a warm place for about

10min. Do not stir the water.

(4) The froth will be up to 1 cup. Otherwise the yeast is

dead or inactive.

9. Salt

Salt is necessary to improve bread ﬂ avor and crust

color. But salt can also restrain yeast from rising.

Never use too much salt in a recipe. if you don‘t

want to use salt, omit it. And bread would be larger if

without salt.

10. Egg

Eggs can improve bread texture, make the bread

more nourish and larger in size, add special egg

ﬂ avor to bread. when using it must be peeled and

stirred evenly.

ENGLISH

11. Grease, butter and vegetable oil

Grease can make bread be soft and delay storage

life. Butter should be melted or chopped to small

particles prior use, so as to be stir evenly when you

take it out from refrigerator.

12. Baking powder

Baking powder mainly is used to rise the Ultra Fast

bread and cake. As it do not need rise time and

produce gas which will form bubble or soften the

texture of bread utilizing chemical principle.

13. Soda

The same principle as above. It can also used in

combination with baking powder.

14. Water and other liquid

Water is essential ingredient for making bread.

Generally speaking, water temperature between

20°C and 25°C is the most proper. But the water

temperature should be within 45-50°C for achieving

rising speed for make Ultra Fast bread. The water

may be replaced by fresh milk or water mixed with

2% milk powder, which may enhance bread ﬂ avor

and improve crust color. Some recipes may call for

juice for the purpose of enhancing bread ﬂ avor, eg:

apple juice, orange juice, lemon juice and so on.

INGREDIENTS WEIGHT

One of important step for making good bread is utilizing

proper amount of ingredients.

It is strongly suggest to used measuring cup, measuring

spoon to obtain accurate amount, otherwise the bread

will be largely inﬂ uenced.

1. Weighing liquid ingredients

Water, fresh milk or milk powder solution should be

measured with measuring cups.

Observe the level of the measuring cup with your

eyes horizontally.

When you measure cooking oil or other ingredients,

clean the measuring cup thoroughly without any

other ingredients.

2. Measure dry powder

Dry powder should be kept in natural and loose

conditions, level the cup mouth gently by blade to

ensure accurate measure.

3. Ingredient sequence

The sequence of placing ingredients should be

observed, generally speaking, the sequence is: liquid

ingredients, eggs, salt and milk powder etc. When

placing the ingredients, the ﬂ our can‘t be wet by

liquid completely. The yeast can only be placed on

the dry ﬂ our. Exclusively, yeast can‘t touch with salt.

After the ﬂ our has been kneaded for some time and

a beep remind you to put Fruit ingredients into the

mixture. If the fruit ingredients are added too early

the ﬂ avor will be diminished after long time mixing.

When you use the delaying function for a long time,

never add the perishable ingredients such as eggs,

fruit ingredient.

ENGLISH

m-5151 v02 indd Abs1:4-Abs1:5

Product specificaties

Merk:	First Austria
Categorie:	Broodbakmachine
Model:	FA-5151

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