BRAYER BR2700 - Инструкция по эксплуатации - Страница 13

13

EN

MEMORY FUNCTION

• 

In case of emergency power cutoff during the bread 

maker operation, the memory function with the 

duration of up to 10 minutes is activated. 

•  If the power supply is restored within 10 minutes, 

the bread maker will continue to perform the pre-set 

program from the moment the program operation has 

been stopped at. 

•  In case of absence of power supply for more than 10 

minutes, it is necessary to load the ingredients again, 

to set the program and to switch the bread maker on. 

BREAD MAKER OPERATION CYCLES

The bread maker has the following operation 

cycles:

•  Kneading the dough to reach a homogeneous mass. 

The dough kneading cycle is shown by the indication 

(11) «KNEADING».

•  The dough rise cycle is shown by the indication (10) 

«RISE».

•  The baking cycle is shown by the indication (15) 

«BAKING».

•  The keep warm function is shown by the indication 

(16) «KEEP WARM». After finishing the baking 

program, the keep warm function will switch on, and 

will be operating during 60 minutes, if it is necessary 

to remove bread, switch the keep warm function off 

by pressing and holding the button (21) «START/

STOP».

IMPORTANT RECOMMENDATIONS ON 

INGREDIENTS FOR BAKING

Flour 

•  Flour is the most important component of bread 

making.

• 

The characteristics of flour are determined not 

only by the sort but also by the conditions of grain 

cultivation, processing method and storage. Try to 

bake bread of flour of different manufacturers and 

brands and find the one complying with your needs. 

• 

The basic types of bread flour are wheat and rye 

flour. 

• 

Wheat flour finds ever-growing use owing to nice 

palatability traits and high nutritional value of wheat 

flour products. 

Bread flour

• 

Bread (refined) flour made of inner part of grain only, 

contains the maximal gluten quantity that provides 

the crumb elasticity and prevents bread dropping. 

• 

Pastry made of bread flour is puffier. 

Whole-grain flour (wholemeal)

• 

Whole-grain (wholemeal) flour is obtained by grinding 

whole wheat grains together with the membrane.