Operation Manual

175
     
      

.
12. Testo za Kruh.    
 -


13. Pecivo.


14. Marmelada.

15. Testo za Testenine.


Izbira teže kruha

-







  
   
-

Izbira barve skorje
   -
      

     



Vklop/zaustavitev
 

  

.
CIKLI
Tabela (stran 382-386) prikazuje podrobno raz-
lago različnih ciklov v izbranem programu.
Gnetenje
Za oblikovanje strukture testa za njegovo
boljše vzhajanje.

    
-









Počivanje
Omogoči počivanje testa in tako boljšo kako-
vost gnetenja.
Vzhajanje
Čas, med katerim kvas deluje in omogoči kruhu,
da vzhaja in razvije svojo aromo.
Peka
Testo preoblikuje v kruh in mu dá zlato hrust-
ljavo skorjo.
Ogrevanje
Ohrani kruh topel po peki. Vendar

            
      



