BG

BS
CS
HU
RO
SK
SL
SR
HR
ET
LV
LT
PL
EN
NL
DA
NO
SV
FI
TR
ES
SAFETY INSTRUCTIONS EN
IMPORTANT SAFEGUARDS
t
5IJT
BQQMJBODF
JT
OPU
JOUFOEFE
UP
CF
PQFSBUFE

CZ
NFBOT
PG
BO
FYUFSOBM
UJNFS
PS
TFQBSBUF

SFNPUFDPOUSPM
TZTUFN
t
5IJT
BQQMJBODF
JT
JOUFOEFE
GPS
EPNFTUJD

IPVTFIPME
VTF
POMZ
*U
JT
OPU
JOUFOEFE
UP

CF
VTFE
JO
UIF
GPMMPXJOH
BQQMJDBUJPOT
BOE

UIF
HVBSBOUFF
XJMM
OPU
BQQMZ
GPS



TUBGG
LJUDIFO
BSFBT
JO
TIPQT
PGGJDFT
BOE

PUIFS
XPSLJOH
FOWJSPONFOUT


GBSN
IPVTFT



CZ
DMJFOUT
JO
IPUFMT
NPUFMT
BOE
PUIFS

SFTJEFOUJBM
UZQF
FOWJSPONFOUT


CFE
BOE
CSFBLGBTU
UZQF
FOWJSPONFOUT
t
5IJT
BQQMJBODF
JT
OPU
JOUFOEFE
GPS
VTF
CZ

QFSTPOT
JODMVEJOH
DIJMESFO

XJUI
SFEVDFE

QIZTJDBM
TFOTPSZ
PS
NFOUBM
DBQBCJMJUJFT
PS

MBDL
PG
FYQFSJFODF
BOE
LOPXMFEHF
VOMFTT

UIFZ
IBWF
CFFO
HJWFO
TVQFSWJTJPO
PS
JOTUSVDUJPO

DPODFSOJOH
VTF
PG
UIF
BQQMJBODF
CZ
BO
BEVMU

SFTQPOTJCMF
GPS
UIFJS
TBGFUZ

$IJMESFO
TIPVME
CF
TVQFSWJTFE
UP
FOTVSF

UIBU
UIFZ
EP
OPU
QMBZ
XJUI
UIF
BQQMJBODF

54
t
*G
UIF
QPXFS
TVQQMZ
DPSE
JT
EBNBHFE
JU

NVTU
CF
SFQMBDFE
CZ
UIF
NBOVGBDUVSFS
PS
JUT

TFSWJDF
BHFOU
PS
B
TJNJMBSMZ
RVBMJGJFE
QFSTPO

JO
PSEFS
UP
BWPJE
B
IB[BSE
t
5IJT
BQQMJBODF
DBO
CF
VTFE
CZ
DIJMESFO
BHFE

GSPN

ZFBST
BOE
BCPWF
BOE
QFSTPOT
XJUI

SFEVDFE
QIZTJDBM
TFOTPSZ
PS
NFOUBM
DBQBCJMJUJFT

PS
MBDL
PG
FYQFSJFODF
BOE
LOPXMFEHF
JG
UIFZ

IBWF
CFFO
HJWFO
TVQFSWJTJPO
PS
JOTUSVDUJPO

DPODFSOJOH
VTF
PG
UIF
BQQMJBODF
JO
B
TBGF

XBZ
BOE
VOEFSTUBOE
UIF
IB[BSET
JOWPMWFE

$IJMESFO
TIBMM
OPU
QMBZ
XJUI
UIF
BQQMJBODF

$IJMESFO
VOEFS
UIF
BHF
PG

ZFBST
TIPVME

OPU
VTF
UIJT
BQQMJBODF
VOMFTT
DPOUJOVPVT

TVQFSWJTJPO
CZ
B
SFTQPOTJCMF
BEVMU
JT
HJWFO

$MFBOJOH
BOE
VTFS
NBJOUFOBODF
TIBMM
OPU
CF

NBEF
CZ
DIJMESFO
VOMFTT
UIFZ
BSF
PMEFS
UIBO


ZFBST
BOE
TVQFSWJTFE

,FFQ
UIF
BQQMJBODF
BOE
JUT
DPSE
PVU
PG
SFBDI

PG
DIJMESFO
MFTT
UIBO

ZFBST
t
%P
OPU
FYDFFE
UIF
RVBOUJUJFT
JOEJDBUFE
JO

UIF
SFDJQFT

In the bread pan:


EP
OPU
FYDFFE
B
UPUBM
PG

H
PG
EPVHI
55



EP
OPU
FYDFFE
B
UPUBM
PG

H
PG
GMPVS
BOE


H
PG
ZFBTU

In the baguette baking trays:


EP
OPU
FYDFFE

H
PG
EPVHI
QFS
CBUDI



EP
OPU
FYDFFE

H
PG
GMPVS
BOE

H
PG

ZFBTU
QFS
CBUDI
t
6TF
B
DMPUI
PS
B
XFU
TQPOHF
UP
DMFBO
UIF

QBSUT
JO
DPOUBDU
XJUI
GPPE
t
$BSFGVMMZ
SFBE
UIF
JOTUSVDUJPOT
CFGPSF
VTJOH
DPOOFDUFE
UP
FBSUI
JU
JT
FTTFOUJBM
UIBU
CFGPSF

ZPVS
BQQMJBODF
GPS
UIF
GJSTU
UJNF
UIF
NBOV NBLJOH
BOZ
DPOOFDUJPO
ZPV
IBWF
B
DFSUJGJFE

GBDUVSFS
EPFT
OPU
BDDFQU
SFTQPOTJCJMJUZ
GPS
VTF
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JOUFSWFOF
UP
CSJOH
ZPVS
FMFDUSJDBM

UIBU
EPFT
OPU
DPNQMZ
XJUI
UIF
JOTUSVDUJPOT JOTUBMMBUJPO
JOUP
DPOGPSNBODF

t
'PS
ZPVS
TBGFUZ
UIJT
QSPEVDU
DPOGPSNT
UP
BMM
t
5IJT
QSPEVDU
IBT
CFFO
EFTJHOFE
GPS
EPNFTUJD

BQQMJDBCMF
TUBOEBSET
BOE
SFHVMBUJPOT
-PX
VTF
POMZ
7PMUBHF
%JSFDUJWF
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$PNQB
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$PNQMJBOU
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&OWJSPO t
6OQMVH
UIF
BQQMJBODF
XIFO
ZPV
IBWF
GJ
NFOU
y
 OJTIFE
VTJOH
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BOE
XIFO
ZPV
XBOU
UP
DMFBO

JU
t
6TF
UIF
BQQMJBODF
PO
B
TUBCMF
XPSL
TVSGBDF
BXBZ

GSPN
XBUFS
TQMBTIFT
BOE
VOEFS
OP
DJSDVNTUBODFT
t
%P
OPU
VTF
UIF
BQQMJBODF
JG
JO
B
DVCCZIPMF
JO
B
CVJMUJO
LJUDIFO

UIF
TVQQMZ
DPSE
JT
EFGFDUJWF
PS
EBNBHFE


UIF
BQQMJBODF
IBT
GBMMFO
UP
UIF
GMPPS
BOE

t
6TF
UIF
BQQMJBODF
PO
B
TUBCMF
XPSL
TVSGBDF
TIPXT
WJTJCMF
TJHOT
PG
EBNBHF
PS
EPFT
OPU

BXBZ
GSPN
XBUFS
TQMBTIFT
BOE
VOEFS
OP
DJS GVODUJPO
DPSSFDUMZ
DVNTUBODFT
JO
B
DVCCZIPMF
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B
CVJMUJO
LJU
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FJUIFS
DBTF
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BQQMJBODF
NVTU
CF
TFOU
UP

DIFO UIF
OFBSFTU
BQQSPWFE
TFSWJDF
DFOUSF
UP
FMJNJ
OBUF
BOZ
SJTL
4FF
UIF
HVBSBOUFF
EPDVNFOUT
t
*U
JT
DPNQVMTPSZ
UP
DPOOFDU
ZPVS
BQQMJBODF

UP
B
TPDLFU
XJUI
BO
FBSUI
'BJMVSF
UP
SFTQFDU
t
"MM
JOUFSWFOUJPOT
PUIFS
UIBO
DMFBOJOH
BOE

UIJT
SFRVJSFNFOU
DBO
DBVTF
FMFDUSJD
TIPDL
BOE
FWFSZEBZ
NBJOUFOBODF
CZ
UIF
DVTUPNFS

QPTTJCMZ
MFBE
UP
TFSJPVT
JOKVSZ
*U
JT
FTTFO NVTU
CF
QFSGPSNFE
CZ
BO
BVUIPSJTFE
TFSWJDF

UJBM
GPS
ZPVS
TBGFUZ
GPS
UIF
FBSUI
DPOOFDUJPO
DFOUSF
UP
DPSSFTQPOE
UP
UIF
TUBOEBSET
GPS
FMFDUSJ
DBM
JOTUBMMBUJPO
BQQMJDBCMF
JO
ZPVS
DPVOUSZ
t
%P
OPU
JNNFSTF
UIF
BQQMJBODF
QPXFS
DPSE
PS

*G
ZPVS
JOTUBMMBUJPO
EPFT
OPU
IBWF
BO
PVUMFU
QMVH
JO
XBUFS
PS
BOZ
PUIFS
MJRVJE

56
t
%P
OPU
MFBWF
UIF
QPXFS
DPSE
IBOHJOH
XJUIJO
t
%P
OPU
QMBDF
QBQFS
DBSE
PS
QMBTUJD
JO
UIF

SFBDI
PG
DIJMESFO BQQMJBODF
BOE
QMBDF
OPUIJOH
PO
JU

t
5IF
QPXFS
DPSE
NVTU
OFWFS
CF
DMPTF
UP
PS
JO
t
4IPVME
BOZ
QBSU
PG
UIF
BQQMJBODF
DBUDI
GJSF

DPOUBDU
XJUI
UIF
IPU
QBSUT
PG
ZPVS
BQQMJBODF
EP
OPU
BUUFNQU
UP
FYUJOHVJTI
JU
XJUI
XBUFS

OFBS
B
TPVSDF
PG
IFBU
PS
PWFS
B
TIBSQ
DPSOFS 6OQMVH
UIF
BQQMJBODF
4NPUIFS
GMBNFT
XJUI

B
EBNQ
DMPUI
t
%P
OPU
NPWF
UIF
BQQMJBODF
XIFO
JO
VTF
t
'PS
ZPVS
TBGFUZ
POMZ
VTF
BDDFTTPSJFT
BOE

t
Do not touch the viewing window during TQBSF
QBSUT
EFTJHOFE
GPS
ZPVS
BQQMJBODF
and just after operation. The window can
reach a high temperature. t
At the end of the programme, always use
oven gloves to handle the pan or hot parts
t
%P
OPU
QVMM
PO
UIF
TVQQMZ
DPSE
UP
VOQMVH
UIF
of the appliance. The appliance gets very
BQQMJBODF hot during use.

t
0OMZ
VTF
BO
FYUFOTJPO
DPSE
UIBU
JT
JO
HPPE
t
/FWFS
PCTUSVDU
UIF
BJS
WFOUT
DPOEJUJPO
IBT
BO
FBSUIFE
TPDLFU
BOE
JT
TVJ
UBCMZ
SBUFE t
#F
WFSZ
DBSFGVM
TUFBN
DBO
CF
SFMFBTFE
XIFO

ZPV
PQFO
UIF
MJE
BU
UIF
FOE
PG
PS
EVSJOH
UIF

t
%P
OPU
QMBDF
UIF
BQQMJBODF
PO
PUIFS
BQ QSPHSBNNF
QMJBODFT
t
5IF
NFBTVSFE
OPJTF
MFWFM
PG
UIJT
QSPEVDU
JT


t
%P
OPU
VTF
UIF
BQQMJBODF
BT
B
TPVSDF
PG

E#B
IFBUJOH

t
%P
OPU
VTF
UIF
BQQMJBODF
UP
DPPL
BOZ
PUIFS

GPPE
UIBO
CSFBET
BOE
KBNT

SAFETY RECOMMENDATIONS
Let’s help to protect the environment!
:PVS
BQQMJBODF
DPOUBJOT
NBOZ
NBUFSJBMT
UIBU
DBO
CF
SFVTFE
PS
SFDZDMFE
5BLF
JU
UP
B
DPMMFDUJPO
QPJOU
TP
JU
DBO
CF
QSPDFTTFE

57
VEILIGHEIDSVOORSCHRIFTEN NL
BELANGRIJKE VOORZORGSMAATREGELEN
t
%JU
BQQBSBBU
JT
OJFU
HFTDIJLU
PN
HFCSVJLU
UF

XPSEFO
JO
DPNCJOBUJF
NFU
FFO
UJKETDIBLFMBBS

PG
BGTUBOETCFEJFOJOH
t
6X
BQQBSBBU
JT
VJUTMVJUFOE
CFEPFME
PN

HFCSVJLU
UF
XPSEFO
WPPS
IVJTIPVEFMJKL

HFCSVJL

%F[F
JT
OJFU
POUXPSQFO
WPPS
FFO
HFCSVJL
JO

EF
WPMHFOEF
HFWBMMFO
XBBSWPPS
EF
HBSBOUJF

OJFU
HFMEJH
JT



JO
LMFJOTDIBMJHF
QFSTPOFFMTLFVLFOT
JO
XJO
LFMT
LBOUPSFO
FO
BOEFSF
BSCFJETPNHFWJOHFO



EPPS
HBTUFO
WBO
IPUFMT
NPUFMT
PG
BOEFSF

WFSCMJKGTWPSNFO
t
%JU
BQQBSBBU
JT
OJFU
CFEPFME
PN
[POEFS
IVMQ

FO
PG
UPF[JDIU
HFCSVJLU
UF
XPSEFO
EPPS

LJOEFSFO
PG
BOEFSF
QFSTPOFO
JOEJFO
IVO

GZTJFLF
[JOUVJHMJKLF
PG
NFOUBMF
WFSNPHFO

IFO
OJFU
JO
TUBBU
TUFMMFO
EJU
BQQBSBBU
PQ

FFO
WFJMJHF
XJK[F
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HFCSVJLFO

&S
NPFU
UPF[JDIU
[JKO
PQ
LJOEFSFO
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[JK

OJFU
NFU
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BQQBSBBU
LVOOFO
TQFMFO
t
8BOOFFS
IFU
OFUTOPFS
JT
CFTDIBEJHE
EJFOU

EF[F
UF
XPSEFO
WFSWBOHFO
EPPS
EF
GBCSJLBOU

58
 [JKO
TFSWJDFEJFOTU
PG
FFO
HFMJKLXBBSEJH

HFLXBMJGJDFFSE
QFSTPPO
PN
FFO
HFWBBSMJKLF

TJUVBUJF
UF
WPPSLPNFO
t
%JU
BQQBSBBU
NBH
HFCSVJLU
XPSEFO
EPPS
LJO
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WBOBG

KBBS
FO
EPPS
QFSTPOFO
NFU

CFQFSLUF
GZTJFLF
[JOUVJHMJKLF
PG
NFOUBMF

DBQBDJUFJUFO
PG
QFSTPOFO
[POEFS
FSWBSJOH
PG

LFOOJT
JOEJFO
[F
WJB
FFO
QFSTPPO
EJF
WF
SBOUXPPSEFMJKL
JT
WPPS
IVO
WFJMJHIFJE
POEFS

UPF[JDIU
TUBBO
PG
WPPSBGHBBOE
JOTUSVDUJFT

LSFHFO
PWFS
IFU
HFCSVJL
WBO
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BQQBSBBU

FO
PQ
EF
IPPHUF
[JKO
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EF
NPHFMJKLF
SJTJ
DPT
,JOEFSFO
NPHFO
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NFU
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TQFMFO
4DIPPONBBL
FO
POEFSIPVETXFSL
[BBNIFEFO
NPHFO
BMMFFO
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WFSSJDIU

EPPS
LJOEFSFO
CPWFO
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KBBS
EJF
POEFS

UPF[JDIU
TUBBO
)PVE
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BQQBSBBU
FO
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TOPFS
CVJUFO
CFSFJL
WBO
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EF


KBBS
t
)PVEU
V
EBO
PPL
BBO
EF
JO
EF
SFDFQUFO

BBOHFHFWFO
IPFWFFMIFEFO

In de broodkuip:


NBBL
OJFU
NFFS
EBO

H
EFFH
JO
UPUBBM



NBBL
OJFU
NFFS
EBO

H
NFFM
FO

H
HJTU

Op de platen voor stokbroden:
59


NBBL
OJFU
NFFS
EBO

H
EFFH
QFS
MBEJOH



NBBL
OJFU
NFFS
EBO

H
CMPFN
FO

H

HJTU
QFS
MBEJOH
t
(FCSVJL
FFO
WPDIUJHF
TQPOT
PG
EPFL
WPPS

EF
SFJOJHJOH
WBO
POEFSEFMFO
EJF
JO
DPOUBDU

LPNFO
NFU
EF
WPFEJOH

t
-FFT
EF[F
HFCSVJLTBBOXJK[JOH
[PSHWVMEJH
EPPS
MFJEFO
7PPS
VX
FJHFO
WFJMJHIFJE
NPFU
IFU

WPPSEBU
V
IFU
BQQBSBBU
JO
HFCSVJL
OFFNU
HFBBSEF
TUPQDPOUBDU
CFBOUXPPSEFO
BBO
EF

JOEJFO
IFU
BQQBSBBU
OJFU
PWFSFFOLPNTUJH
EF
JO
VX
MBOE
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IBOEMFJEJOH
HFCSVJLU
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VX
JOTUBMMBUJF
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V
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IFU
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JOTUBOUJF

t
7PPS
VX
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WPMEPFU
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BBO
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LPNFO
PN
VX
FMFLUSJTDIF
JOTUBMMBUJF

EF
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[PEBOJH
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&MFLUSPNBHOF WPMEPFU
UJTDIF
$PNQBUJCJMJUFJU
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JO
DPOUBDU

NFU
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.JMJFVy
 t
6X
BQQBSBBU
JT
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IVJTIPVEFMJKL
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t
.BBL
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XFSLWMBL
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XBUFS
t
5SFL
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FO
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V
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NBBL
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BQQBSBBU
TDIPPONBBLU
EF
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t
$POUSPMFFS
PG
EF
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t
)FU
BQQBSBBU
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VX
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NFU
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IFU
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PG
EFGFDU
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7FSLFFSEF
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IFU
BQQBSBBU
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CFTDIB
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JT
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*O
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HFWBMMFO
NPFU
IFU
BQQB
t
4UFFL
EF
TUFLLFS
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JO
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HFBBSE
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DPOUBDU
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EF[F
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PN
SJTJDPT
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LBO
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EF
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UPU
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60
t
&MLF
IBOEFMJOH
BOEFST
EBO
TDIPPONBLFO
FO
t
(FCSVJL
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FSLFOEF
TFSWJDFEJFOTU
UF
HFCFVSFO t
(FCSVJL
EJU
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WPPS
IFU

CBLLFO
WBO
CSPPE
PG
IFU
NBLFO
WBO
KBN
t
)PVE
IFU
BQQBSBBU
EF
WPFEJOHTLBCFM
PG
EF

TUFLLFS
OJFU
JO
XBUFS
PG
FOJHF
BOEFSF
WMPFJT t
/PPJU
QBQJFS
LBSUPO
PG
QMBTUJD
JO
IFU
BQQB
UPG SBBU
QMBBUTFO
FO
FS
OJFUT
PQ
QMBBUTFO

t
-BBU
IFU
OFUTOPFS
OJFU
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IBOECFSFJL
t
1SPCFFS
CJK
CSBOE
OPPJU
EF
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WBO
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IBOHFO TFO
NFU
XBUFS
5SFL
EF
TUFLLFS
VJU
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TUPQ
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Al final del programa, utilice siempre

guantes de cocina para manipular la cuba
t
No toque la ventanita durante ni justo o las partes calientes del aparato. El apa-
después del funcionamiento. La tempera- rato está muy caliente cuando está funcio-
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CONSEJOS DE SEGURIDAD
¡Participemos en la protección del medio ambiente!
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3
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86
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2a 2b 2g
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2c 2d 2e

87
 DESCRIPTION EN
1

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PRACTICAL ADVICE
Preparation

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measure teaspoons on one side and tables- t
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perature and humidity conditions.
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kneading: JU
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more yeast will make the bread rise more.

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salt. UIFO
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270
 BEFORE YOU USE YOUR APPLIANCE
FOR THE FIRST TIME
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A VTJOH
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Warning: The finishing blade is very sharp.
NO OK Handle it with care.

QUICK-START
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To get to know your breadmaker, we suggest trying the BASIC WHITE BREAD recipe for
your first loaf.
BASIC WHITE BREAD QSPHSBNNF

INGREDIENTS

tsp

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tbsp

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271
 USING YOUR BREADMAKER
A default setting is displayed for each pro- 6. Wholemeal Bread. 8IPMFNFBM
#SFBE

gramme. You will therefore have to select 1SPHSBNNF
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UP
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the desired settings manually. CSFBE
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9. Gluten Free Bread. *U
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OPU
CF
MFGU
VOBU BWBJMBCMF
GPS
UIJT
QSPHSBNNF
UFOEFE
XIFO
VTJOH
QSPHSBNNF

5P
JOUFSSVQU
10. Salt Free Bread. #SFBE
JT
POF
PG
UIF
GPPET

UIF
DZDMF
CFGPSF
JU
JT
GJOJTIFE
UIF
QSPHSBNNF
UIBU
QSPWJEF
UIF
MBSHFTU
EBJMZ
DPOUSJCVUJPO

DBO
CF
TUPQQFE
NBOVBMMZ
CZ
IPMEJOH
EPXO
UIF
PG
TBMU
3FEVDJOH
TBMU
DPOTVNQUJPO
DBO


CVUUPO
5IFSF
JT
OP
NFEJVN
CSPXOJOH
TFU IFMQ
SFEVDF
UIF
SJTLT
PG
DBSEJPWBTDVMBS

UJOH
GPS
UIJT
QSPHSBNNF
*U
JT
SFDPNNFOEFE
QSPCMFNT
UP
VTF
MJHIU
DSVTU
TFUUJOH
GPS
TXFFU
CSFBET
BOE

11. Loaf Cooking.
5IF
-PBG
DPPLJOH
QSP
EBSL
DSVTU
TFUUJOH
GPS
TBMU
CSFBET
HSBNNF
BMMPXT
ZPV
UP
CBLF
GPS

UP


4. Basic White Bread.
5IF
#BTJD
8IJUF
#SFBE
NJOVUFT
BEKVTUBCMF
JO
TUFQT
PG

NJO

*U

QSPHSBNNF
JT
VTFE
UP
NBLF
NPTU
CSFBE
DBO
CF
TFMFDUFE
BMPOF
BOE
VTFE
SFDJQFT
VTJOH
XIJUF
XIFBU
GMPVS
B

XJUI
UIF
#SFBE
%PVHI
QSPHSBNNF
5. French Bread. 5IF
'SFODI
CSFBE
QSPHSBNNF

C

UP
SFIFBU
DPPLFE
BOE
DPPMFE
CSFBET

JT
VTFE
GPS
NBLJOH
USBEJUJPOBM
'SFODI
XIJUF


PS
UP
NBLF
UIFN
DSVTUZ
CSFBE
XIJDI
JT
SBUIFS
BJSZ

272

D

UP
GJOJTI
DPPLJOH
JO
DBTF
PG
B
QSPMPOHFE 'PS
QSPHSBNNFT

BOE

ZPV
DBO
TFMFDU
UXP



FMFDUSJDJUZ
DVU
EVSJOH
B
CSFBE
CBLJOH

XFJHIU
PQUJPOT

DZDMF 

H
GPS
POF
CBUDI

CBHVFUUFT

UIF
MJHIU


The breadmaker should not be left unat- JOEJDBUPS
BHBJOTU
UIF

H
TFUUJOH
DPNFT
PO
tended when using programme 11. 

H
GPS
UXP
CBUDIFT

CBHVFUUFT

UIF
MJHIU


5P
JOUFSSVQU
UIF
DZDMF
CFGPSF
JU
JT
GJ JOEJDBUPS
BHBJOTU
UIF
 
H
TFUUJOH
DPNFT
PO
OJTIFE
UIF
QSPHSBNNF
DBO
CF
TUPQQFE
1SFTT
UIF

CVUUPO
UP
TFU
UIF
DIPTFO
QSPEVDU

NBOVBMMZ
CZ
IPMEJOH
EPXO
UIF

CVUUPO 

H

H
PS

H
5IF
JOEJDBUPS
MJHIU

12. Bread Dough.
5IF
#SFBE
%PVHI
QSPHSBNNF
BHBJOTU
UIF
TFMFDUFE
TFUUJOH
DPNFT
PO
EPFT
OPU
CBLF
*U
JT
B
LOFBEJOH
BOE
SJTJOH
Selecting the crust colour
QSPHSBNNF
GPS
BMM
MFBWFOFE
EPVHIT
TVDI
BT

#Z
EFGBVMU
UIF
DPMPVS
PG
UIF
DSVTU
JT
TFU
BU

QJ[[B
EPVHI
SPMMT
TXFFU
CVOT
.&%*6.
1SPHSBNNFT



EP
OPU
IBWF

13. Cake.
$BO
CF
VTFE
UP
NBLF
QBTUSJFT
BOE
B
DPMPVS
TFUUJOH
5ISFF
DIPJDFT
BSF
QPTTJCMF

DBLFT
XJUI
CBLJOH
QPXEFS
0OMZ
UIF

-JHIU

.FEJVN
%BSL

H
TFUUJOH
JT
BWBJMBCMF
GPS
UIJT
QSPHSBNNF *G
ZPV
XBOU
UP
DIBOHF
UIF
EFGBVMU
TFUUJOH

14. Jam.
5IF
+BN
QSPHSBNNF
BVUPNBUJDBMMZ
QSFTT
UIF

CVUUPO
VOUJM
UIF
JOEJDBUPS
MJHIU

DPPLT
KBNT
BOE
DPNQPUT
TUFXFE
GSVJUT

JO
GBDJOH
UIF
EFTJSFE
TFUUJOH
DPNFT
PO
UIF
QBO
Start / Stop
15. Fresh dough.
1SPHSBNNF

POMZ
LOFBET

*U
JT
GPS
VOMFBWFOFE
QBTUB
MJLF
OPPEMFT
GPS
1SFTT
UIF

CVUUPO
UP
TXJUDI
UIF
BQQMJBODF

FYBNQMF PO
5IF
DPVOUEPXO
CFHJOT
5P
TUPQ
UIF
QSP
HSBNNF
PS
UP
DBODFM
EFMBZFE
QSPHSBNNJOH

Selecting the weight of the bread IPME
EPXO
PO
UIF

CVUUPO
GPS

TFDPOET
5IF
CSFBE
XFJHIU
JT
TFU
CZ
EFGBVMU
BU


H
5IJT
XFJHIU
JT
TIPXO
GPS
JOGPSNBUJPOBM

QVSQPTFT
4FF
UIF
SFDJQFT
GPS
NPSF
EFUBJMT

1SPHSBNNFT







EP
OPU
IBWF

XFJHIU
TFUUJOHT

CYCLES
A table (pages 382-386) indicates the 'PS
NPSF
QSFDJTF
JOGPSNBUJPO
PO
IPX
MPOH
CFGPSF

breakdown of the various cycles for the pro- UIF
CFFQ
TPVOET
TVCUSBDU
UIF
iFYUSBw
DPMVNO

gramme chosen. UJNF
GSPN
UIF
UPUBM
CBLJOH
UJNF

'PS
FYBNQMF
iFYUSBw


BOE
iUPUBM
UJNFw


Kneading 
UIF
JOHSFEJFOUT
DBO
CF
BEEFE
BGUFS

NJO
For forming the dough’s structure so that it Rest
can rise better.
%VSJOH
UIJT
DZDMF
BOE
GPS
QSPHSBNNFT


Allows the dough to rest to improve knea-








ZPV
DBO
BEE
JOHSF ding quality.
EJFOUT
ESJFE
GSVJU
PS
OVUT
PMJWFT
FUD
"
CFFQ

JOEJDBUFT
XIFO
ZPV
DBO
JOUFSWFOF
4FF
UIF

Rising
TVNNBSZ
UBCMF
GPS
QSFQBSBUJPO
UJNFT
QBHFT
Time during which the yeast works to let the


BOE
UIF
iFYUSBw
DPMVNO
5IJT
DPMVNO
bread rise and to develop its aroma.
JOEJDBUFT
UIF
UJNF
UIBU
XJMM
CF
EJTQMBZFE
PO

ZPVS
BQQMJBODFT
TDSFFO
XIFO
UIF
CFFQ
TPVOET
Warming
Transforms the dough into bread and gives
it a golden, crusty crust.
273
 Warming QMJBODF
"
POFIPVS
XBSNJOH
DZDMF
BVUPNBUJ
DBMMZ
GPMMPXT
CBLJOH
%VSJOH
UIF
IPVS
GPS
XIJDI

Keeps the bread warm after baking. It is re-
UIF
CSFBE
JT
LFQU
XBSN
UIF
EJTQMBZ
TIPXT


commended that the bread should be turned
BOE
UIF
EPUT

PO
UIF
UJNFS
GMBTI
out promptly after baking, however.
"U
UIF
FOE
PG
UIF
DZDMF
UIF
BQQMJBODF
TUPQT

'PS
QSPHSBNNFT











BVUPNBUJDBMMZ
BGUFS
TFWFSBM
TPVOE
TJHOBMT
ZPV
DBO
MFBWF
ZPVS
QSFQBSBUJPO
JO
UIF
BQ

DELAYED START PROGRAMME

You can programme the appliance up to 'PS
FYBNQMF
JU
JT

QN
BOE
ZPV
XBOU
ZPVS

start 15 hours in advance to have your pre- CSFBE
UP
CF
SFBEZ
GPS

BN
UIF
OFYU
NPSOJOH
paration ready at the time you want. This 1SPHSBNNF

VTJOH
UIF

BOE

1SFTT

function cannot be used on programmes3, UIF

CVUUPO
"
CFFQ
JT
FNJUUFE
5IF
UJNFS

8, 11, 12, 13, 14, 15. DPMPO

CMJOLT
5IF
DPVOUEPXO
CFHJOT
5IF

5IJT
TUFQ
DPNFT
BGUFS
TFMFDUJOH
UIF
QSP PQFSBUJOH
JOEJDBUPS
MJHIU
DPNFT
PO
HSBNNF
CSPXOJOH
MFWFM
BOE
XFJHIU
5IF
QSP
HSBNNF
UJNF
JT
EJTQMBZFE
$BMDVMBUF
UIF
UJNF
*G
ZPV
NBLF
B
NJTUBLF
PS
XBOU
UP
DIBOHF
UIF

EJGGFSFODF
CFUXFFO
UIF
NPNFOU
XIFO
ZPV
UJNF
TFUUJOH
IPME
EPXO
UIF

CVUUPO
VOUJM
JU

TUBSU
UIF
QSPHSBNNF
BOE
UIF
UJNF
BU
XIJDI
NBLFT
B
CFFQ
5IF
EFGBVMU
UJNF
JT
EJTQMBZFE

ZPV
XBOU
ZPVS
QSFQBSBUJPO
UP
CF
SFBEZ
5IF
4UBSU
UIF
PQFSBUJPO
BHBJO
NBDIJOF
BVUPNBUJDBMMZ
JODMVEFT
UIF
EVSBUJPO

PG
UIF
QSPHSBNNF
DZDMFT 8JUI
UIF
EFMBZFE
TUBSU
QSPHSBNNF
EP
OPU
VTF

6TJOH
UIF

BOE

CVUUPOT
EJTQMBZ
UIF
SFDJQFT
XIJDI
DPOUBJO
GSFTI
NJML
FHHT
TPVSFE

DBMDVMBUFE
UJNF

VQ
BOE

EPXO

4IPSU
DSFBN
ZPHIVSU
DIFFTF
PS
GSFTI
GSVJU
BT
UIFZ

QSFTTFT
DIBOHF
UIF
UJNF
CZ
JOUFSWBMT
PG

NJO
DPVME
TQPJM
PS
TUBMF
PWFSOJHIU

B
TIPSU
CFFQ
)PMEJOH
UIF
CVUUPO
EPXO
HJWFT

DPOUJOVPVT
TDSPMMJOH
PG
NJO
JOUFSWBMT

Practical advice
If there is a power cut:
JG
EVSJOH
UIF
DZDMF

PODF
UIF
MPBG
JT
UVSOFE
PVU
MBZ
JU
PO
JUT
TJEF

UIF
QSPHSBNNF
JT
JOUFSSVQUFE
CZ
B
QPXFS
DVU
XIJMF
TUJMM
IPU
BOE
IPME
JU
EPXO
XJUI
POF

PS
NJTIBOEMJOH
UIF
NBDIJOF
IBT
B
NJO
QSP IBOE
XFBSJOH
BO
PWFO
HMPWF
UFDUJPO
UJNF
EVSJOH
XIJDI
UIF
TFUUJOHT
BSF

XJUI
UIF
PUIFS
IBOE
JOTFSU
UIF
IPPL
JO
UIF

TBWFE
BYJT
PG
UIF
LOFBEJOH
QBEEMF
- M
5IF
DZDMF
TUBSUT
BHBJO
XIFSF
JU
TUPQQFE

QVMM
HFOUMZ
UP
SFMFBTF
UIF
LOFBEJOH
QBEEMF
- M
#FZPOE
UIBU
UJNF
UIF
TFUUJOHT
BSF
MPTU 
UVSO
UIF
MPBG
VQSJHIU
BOE
TUBOE
PO
B
HSJE

UP
DPPM
If you plan to run a second programme bake
a second loaf,
PQFO
UIF
MJE
BOE
XBJU

IPVS

CFGPSF
CFHJOOJOH
UIF
TFDPOE
QSFQBSBUJPO

To turn out your loaf of bread:
JU
NBZ
IBQQFO

UIBU
UIF
LOFBEJOH
QBEEMF
SFNBJO
TUVDL
JO
UIF

MPBG
XIFO
JU
JT
UVSOFE
PVU
*O
UIJT
DBTF
VTF
UIF

IPPL
BDDFTTPSZ
BT
GPMMPXT M

274
 INGREDIENTS
Fats and oils:
GBUT
NBLF
UIF
CSFBE
TPGUFS
BOE
Follow the manufacturer’s instructions when
UBTUJFS
*U
BMTP
TUPSFT
CFUUFS
BOE
MPOHFS
5PP
using these flour blends.
NVDI
GBU
TMPXT
EPXO
SJTJOH
*G
ZPV
VTF
CVUUFS
4JGUJOH
UIF
GMPVS
BMTP
BGGFDUT
UIF
SFTVMUT
UIF

DVU
JU
JOUP
UJOZ
QJFDFT
TP
UIBU
JU
JT
EJTUSJCVUFE
NPSF
UIF
GMPVS
JT
XIPMF
JF
UIF
NPSF
PG
UIF

FWFOMZ
UISPVHIPVU
UIF
QSFQBSBUJPO
PS
TPGUFO
PVUFS
FOWFMPQF
PG
UIF
XIFBU
JU
DPOUBJOT

UIF

JU
:PV
DBO
TVCTUJUVUF
H
CVUUFS
GPS

UBCMFT MFTT
UIF
EPVHI
XJMM
SJTF
BOE
UIF
EFOTFS
UIF

QPPO
PG
PJM
%P
OPU
BEE
IPU
CVUUFS
,FFQ
UIF
CSFBE
GBU
GSPN
DPNJOH
JOUP
DPOUBDU
XJUI
UIF
ZFBTU

BT
GBU
DBO
QSFWFOU
ZFBTU
GSPN
SFIZESBUJOH
%P
Sugar: VTF
XIJUF
TVHBS
CSPXO
TVHBS
PS
IPOFZ

OPU
VTF
MPX
GBU
TQSFBET
PS
CVUUFS
TVCTUJUVUFT %P
OPU
VTF
TVHBS
MVNQT
4VHBS
BDUT
BT
GPPE
GPS

UIF
ZFBTU
HJWFT
UIF
CSFBE
JUT
HPPE
UBTUF
BOE

Eggs:
FHHT
NBLF
UIF
EPVHI
SJDIFS
JNQSPWF
UIF
JNQSPWFT
CSPXOJOH
PG
UIF
DSVTU
DPMPVS
PG
UIF
CSFBE
BOE
FODPVSBHF
UIF
EFWF
MPQNFOU
PG
UIF
TPGU
XIJUF
QBSU
3FDJQFT
BSF
Salt:
TBMU
HJWFT
UBTUF
UP
GPPE
BOE
SFHVMBUFT

EFTJHOFE
GPS
POF

H
TJ[F
FHH
JG
ZPVS
FHHT
UIF
ZFBTUT
BDUJWJUZ
*U
TIPVME
OPU
DPNF
JOUP

BSF
CJHHFS
BEE
B
MJUUMF
GMPVS
JG
UIFZ
BSF
TNBM DPOUBDU
XJUI
UIF
ZFBTU
5IBOLT
UP
TBMU
UIF

MFS
VTF
MFTT
GMPVS EPVHI
JT
GJSN
DPNQBDU
BOE
EPFT
OPU
SJTF
UPP

RVJDLMZ
*U
BMTP
JNQSPWFT
UIF
TUSVDUVSF
PG
UIF

Milk:
ZPV
DBO
VTF
GSFTI
NJML
DPME
VOMFTT
EPVHI
PUIFSXJTF
JOEJDBUFE
JO
UIF
SFDJQF

PS
QPXEFSFE

NJML
.JML
BMTP
IBT
BO
FNVMTJGZJOH
FGGFDU
XIJDI
Yeast:
CBLFST
ZFBTU
FYJTUT
JO
TFWFSBM
GPSNT

FWFOT
PVU
JUT
BJSJOFTT
HJWJOH
UIF
TPGU
XIJUF
GSFTI
JO
TNBMM
DVCFT
ESJFE
BOE
BDUJWF
UP
CF

QBSU
B
CFUUFS
BTQFDU SFIZESBUFE
PS
ESJFE
BOE
JOTUBOU
'SFTI
ZFBTU
JT

TPME
JO
TVQFSNBSLFUT
CBLFSZ
PS
GSFTI
QSPEVDF

Water:
XBUFS
SFIZESBUFT
BOE
BDUJWBUFT
UIF
EFQBSUNFOUT

CVU
ZPV
DBO
BMTP
CVZ
GSFTI
ZFBTU

ZFBTU
*U
BMTP
IZESBUFT
UIF
TUBSDI
JO
UIF
GMPVS
GSPN
ZPVS
MPDBM
CBLFST
*O
JUT
GSFTI
PS
JOTUBOU

BOE
IFMQT
UIF
TPGU
XIJUF
QBSU
UP
GPSN
8BUFS
ESJFE
GPSN
ZFBTU
TIPVME
CF
BEEFE
EJSFDUMZ
UP

DBO
CF
UPUBMMZ
PS
QBSUJBMMZ
SFQMBDFE
XJUI
NJML
UIF
CBLJOH
QBO
PG
ZPVS
CSFBENBLFS
XJUI
UIF

PS
PUIFS
MJRVJET
Temperature: see paragraph PUIFS
JOHSFEJFOUT
3FNFNCFS
UP
DSVNCMF
UIF

1 in “Using” section (page 270). GSFTI
ZFBTU
XJUI
ZPVS
GJOHFST
UP
NBLF
JU
EJT
TPMWF
NPSF
FBTJMZ
0OMZ
BDUJWF
ESJFE
ZFBTU
JO

Flour: UIF
XFJHIU
PG
UIF
GMPVS
WBSJFT
TJHOJGJ TNBMM
HSBOVMFT

NVTU
CF
NJYFE
XJUI
B
MJUUMF

DBOUMZ
EFQFOEJOH
PO
UIF
UZQF
PG
GMPVS
VTFE
UFQJE
XBUFS
CFGPSF
VTF
$IPPTF
B
UFNQFSBUVSF

%FQFOEJOH
PO
UIF
RVBMJUZ
PG
UIF
GMPVS
CBLJOH
DMPTF
UP
«$
MFTT
BOE
JU
XJMM
OPU
SJTF
BT
XFMM

SFTVMUT
NBZ
BMTP
WBSZ
,FFQ
GMPVS
JO
B
IFS NPSF
XJMM
NBLF
JU
MPTF
JUT
SJTJOH
QPXFS
,FFQ

NFUJDBMMZ
TFBMFE
DPOUBJOFS
BT
GMPVS
SFBDUT
UP
UIF
TUBUFE
BNPVOUT
BOE
SFNFNCFS
UP
NVM
UP
GMVDUVBUJPOT
JO
BUNPTQIFSJD
DPOEJUJPOT
UJQMZ
UIF
RVBOUJUJFT
JG
ZPV
VTF
GSFTI
ZFBTU
TFF

BCTPSCJOH
NPJTUVSF
PS
MPTJOH
JU
6TF
iTUSPOH
FRVJWBMFOUT
DIBSU
CFMPX

GMPVSw
iCSFBE
GMPVSw
PS
iCBLFST
GMPVSw
SBUIFS
Equivalents in quantity/weight between dried
UIBO
TUBOEBSE
GMPVS
"EEJOH
PBUT
CSBO
XIFBU
yeast and fresh yeast:
HFSN
SZF
PS
XIPMF
HSBJOT
UP
UIF
CSFBE
EPVHI

Dried yeast (in tsp.)
XJMM
HJWF
B
TNBMMFS
IFBWJFS
MPBG
PG
CSFBE

 

 

 

 

Using T55 flour is recommended unless
otherwise specified in the recipe. If you are Fresh yeast (in g)
using special flour blends for bread, brioche 








or rolls, do not exceed 750 g of dough in
total.
275
Additives (dried fruit or nuts, olives.):
BEE

UP
UIPSPVHIMZ
ESBJO
WFSZ
NPJTU
PS
WFSZ
GBUUZ

B
QFSTPOBM
UPVDI
UP
ZPVS
SFDJQFT
CZ
BEEJOH
JOHSFEJFOUT
PMJWFT
GPS
FYBNQMF

ESZ
UIFN

XIBUFWFS
JOHSFEJFOUT
ZPV
XBOU
UBLJOH
DBSF JO
LJUDIFO
UPXFM
BOE
MJHIUMZ
GMPVS
UIFN
TP


UP
BEE
GPMMPXJOH
UIF
CFFQ
GPS
BEEJUJPOBM
UIBU
UIFZ
BSF
FWFOMZ
JODPSQPSBUFE
JOUP
UIF

JOHSFEJFOUT
FTQFDJBMMZ
UIPTF
UIBU
BSF
GSBHJMF
EPVHI
TVDI
BT
ESJFE
GSVJU 
OPU
UP
BEE
UPP
MBSHF
B
RVBOUJUZ
PG
BEEJUJPOBM


UP
BEE
UIF
NPTU
TPMJE
HSBJOT
TVDI
BT
MJO JOHSFEJFOUT
FTQFDJBMMZ
DIFFTF
GSFTI
GSVJU

TFFE
PS
TFTBNF

BU
UIF
TUBSU
PG
UIF
LOFB BOE
GSFTI
WFHFUBCMFT
BT
UIFZ
DBO
BGGFDU

EJOH
QSPDFTT
UP
GBDJMJUBUF
VTF
PG
UIF
NBDIJOF
UIF
EFWFMPQNFOU
PG
UIF
EPVHI
SFTQFDU
UIF

EFMBZFE
TUBSUJOH
GPS
FYBNQMF
RVBOUJUJFT
JOEJDBUFE
JO
UIF
SFDJQFT

UP
GSFF[F
DIPDPMBUF
DIJQT
TP
UIBU
UIFZ
EP
OPU

UP
IBWF
OP
JOHSFEJFOUT
GBMMFO
PVUTJEF
UIF

NFMU
EVSJOH
UIF
LOFBEJOH
QSPDFTT QBO

CLEANING AND MAINTENANCE

t
6OQMVH
UIF
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Do not wash any part
in a dishwasher.
t
$MFBO
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UIF
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BOE

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PG
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%SZ
t
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IPVTFIPME

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TPGU
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QBEEMF
SFNBJO
t
/FWFS
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UIF
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PG
UIF
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PS

TUVDL
JO
UIF
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TPBL
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UP

NJO UIF
MJE

t
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OFDFTTBSZ
UIF
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DBO
CF
DMFBOFE
XJUI

XBSN
XBUFS
BOE
B
TQPOHF

276
 PREPARING AND MAKING BAGUETTES
For this recipe, you will need all the baguette accessories supplied: 1 baguette baking
rack (8), 2 non-stick baguette baking trays (8), 1 finishing blade (9) and 1 brush (9).

1. Kneading and rising of the dough

t
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JO
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CSFBENBLFS Note:
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JOEJ
PG

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UP
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SFGSJHFSBUPS
GPS
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t
1SFTT
UIF

CVUUPO
5IF
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JOEJDBUPS
baked within one hour. After that time, the
MJHIU
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PO
BOE
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machine resets itself and you will not be
5IF
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DZDMF
XJMM
TUBSU
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GPM able to bake the baguettes. If this happens,
MPXFE
CZ
UIF
SJTJOH
DZDMF

I we recommend that you use programme 3
for baking the baguettes alone.

2. Making and baking baguettes

To help you through the stages, refer to the The length of the baguette must not be lon-
recipe book supplied. ger than the length of the non-stick baking
We are showing you what the baker does, tray (about 15 cm).
but after a few trials, you will have find You can vary the flavour of your breads by
own way of shaping the baguettes. No mat- garnishing them. To do so, just dampen the
ter how you go about it, the result is gua- dough with water and roll them in sesame
ranteed. or poppy seeds.
t
-JGU
UIF
CSFBE
QBO
PVU
PG
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B t
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t
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PG
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TIBQF
JOUP
CB
HVFUUFT
To make your baguettes lighter and more
airy, allow the dough portions to rest for 10
minutes before shaping them.

277
The seam side of the baguettes must be
down.
t
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PQUJNBM
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NBLF

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TFSSBUFE

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You can also vary the texture of your ba-
guettes by making cuts with scissors throu-
ghout the length of the baguette.
t
6TJOH
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HFOFSPVTMZ
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t
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ZPV
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VOQMVH

278
t
4FU
UIF
CBHVFUUF
SBDL
JO
ZPVS
CSFBENBLFS

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PG
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t
At the end of the baking cycle, you have
2 options:
for a batch of 4 baguettes


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SBDL

for a batch of 8 baguettes (2x4)


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BOE
MFU
UIFN
DPPM
PO
B
SBDL
 RECIPES
For each recipe, add the ingredients in the exact order indicated. Depending on the recipe
chosen and the corresponding programme, you can take a look at the summary table of
preparation times (pages 382-386) and follow the breakdown for the various cycles.
tsp

UFBTQPPO

tbsp

UBCMFTQPPO
PROG. 1 - BAGUETTE PROG. 2 - SWEET BAGUETTE
To make 4 or 8 baguettes of about 100 g To make 4 or 8 baguettes of about 100 g
400 g 800 g 400 g 800 g

8BUFS

NM

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—
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Add, when beeps

#VUUFS

H

H
PROG. 4 - BASIC WHITE BREAD PROG. 5 - FRENCH BREAD
500 g 750 g 1000 g 500 g 750 g 1000 g

8BUFS

NM

NM

NM 
8BUFS

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NM

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PROG. 6 - WHOLEMEAL BREAD PROG. 7 - SWEET BREAD
500 g 750 g 1000 g BRIOCHE 500 g 750 g 1000 g

8BUFS

NM

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&HHT

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UTQ

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Optional : 
UTQ
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XBUFS

PROG. 8 - FAST WHITE BREAD PROG. 9 - GLUTEN FREE BREAD

500 g 750 g 1000 g 1000 g

8BUFS
XBSNFE
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279
 PROG. 10 - SALT FREE BREAD PROG. 12 - LOAF COOKING
500 g 750 g 1000 g PIZZA DOUGH 500 g 750 g 1000 g

8BUFS

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8BUFS

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UTQ

UTQ

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PROG. 13 - CAKE PROG. 14 - JAM

LEMMON CAKE 1000 g JAMS AND COMPOTES

&HHT
CFBUFOFE


 Cut or chop up the fruit of your choice before putting in

4VHBS



H the breadmaker.

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H 1. Strawberry, peach, rhubarb
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H
Whisk the eggs with the sugar and salt for 5 minutes,
until white. Pour into the bowl of the machine. Add the 1. Orange or grapefruit 
H
cooled melted butter. Add the juice + zest of the lemon. 
4VHBS

H
Mix together the flour and baking powder and add to the
mixture. Make sure you put the flour in a pile, right in 
1FDUJO

H
the middle of the recipient.
PROG. 15 - FRESH PASTA
500 g 750 g 1000 g 
NFEJVN
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Note:
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DPOTVNFS

280
 TROUBLESHOOTING GUIDE TO IMPROVE YOUR RECIPES
1. For bread
Not getting the expected Bread Bread falls Bread does Crust not Sides brown Top
results? rises after rising not rise golden but bread not and sides
This table will help you. too much too much enough enough fully cooked floury

5IF

CVUUPO
XBT
QSFTTFE

EVSJOH
CBLJOH
/PU
FOPVHI
GMPVS
5PP
NVDI
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8SPOH
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JOHSFEJFOUT
UPP
NVDI

8BUFS
UPP
IPU
8BUFS
UPP
DPME
8SPOH
QSPHSBNNF

2. For baguettes
Not getting the expected
results?
This table will help you.
5IF
EPVHI
EPFT
OPU
IBWF

B
SFHVMBS
DSPTTTFDUJPO
5IF
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IBSE
UP
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UP
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POSSIBLE CAUSE SOLUTIONS
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UP
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CBHVFUUFT
XBT
BEEFE

281
Not getting the expected
results?
This table will help you.
5IF
EPVHI
UFBST
FBTJMZ
PS
JT


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MVNQZ
PO
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NJOVUFT
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NJOVUF
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«$
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UP
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BOE
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UIF
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282
 TECHNICAL TROUBLESHOOTING GUIDE
PROBLEMS CAUSES - SOLUTIONS
5IF
LOFBEJOH
QBEEMF
t
-FU
JU
TPBL
CFGPSF
SFNPWJOH
JU
JT
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PO

t
&0
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PO
UIF
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UIF
BQQMJBODF
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t
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8BJU
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t
)))
PS
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DE CYCLI
Een tabel op pagina 382-386 geeft de ver- Rust
schillende cycli aan de hand van het geko- Hiermee kan het deeg tot rust komen, zodat
zen programma aan. de kwaliteit van het kneden verbeterd wordt.
Kneden
Om het deeg structuur te geven en het zo Rijzen
beter te laten rijzen. De tijd waarin het gist actief is om het brood
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PROGRAMMA MET TIMER

U kunt het apparaat zodanig programme- WFSTQSJOHU
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ren dat uw bereiding klaar is op een door NJO
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u gekozen tijdstip, tot maximaal 15 uur van EBU
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tevoren. Het programma met timer mag niet VVS
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Praktische adviezen
Bij een stroomonderbreking:
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288
 DE INGREDIËNTEN
Vet en olie :
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gina 284) in het deel over het gebruik. MFOHFO
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289
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tussen droge gist, verse gist en vloeibare gist: HFNBLLFMJKLFS
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t
Geen onderdelen
TUPQDPOUBDU in de vaatwasser
wassen.
t
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t
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290
 STOKBRODEN BEREIDEN EN BAKKEN
Hiervoor hebt u alle accessoires nodig die hiervoor zijn bestemd: 1 bakhouder voor stok-
broden (8), 2 bakplaten met antikleeflaag voor stokbroden (8), 1 kerver (9) en 1 bors-
teltje (9).

1. Kneden en rijzen van het deeg

t
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CSPPENBDIJOF
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op de geluidssignalen. Daarna wordt de
TUPLCSPEFO
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EF

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Opmerkingen:

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IFU
OPSNBBM
EBU
CF
QBBMEF
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OJFU
HPFE
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EBU

BGHFMPQFO
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Gebruik het deeg binnen een uur volgend
machine gereset en gaat het stokbrood-
programma verloren. In dit geval raden we
u aan om programma 3 te gebruiken voor
enkel het bakken van stokbroden.

2. Stokbroden maken en bakken

Raadpleeg het meegeleverde receptenboek De lengte van het stokbrood moet overeen-
voor hulp bij de uitvoering van de stappen. komen met de afmeting van de bakplaat
We tonen u hoe de bakker het doet. Na (ongeveer 15 cm).
enkele pogingen zult u echter uw eigen U kunt het brood ook een bijzondere smaak
manier ontdekken. Het resultaat is hoe dan geven. Bevochtig de stukken deeg en rol ze
ook gegarandeerd! door bijvoorbeeld sesam- of maanzaad.
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TUPLCSPEFO
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Voor luchtigere stokbroden laat u de
stukken deeg eerst 10 minuten rusten.

291
De naad van de stokbroden zit onderaan.
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U kunt de presentatie van uw stokbroden
variëren en met een schaar inkepingen over

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de hele lengte van het stokbrood maken.
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t
Op het einde van de bakcyclus hebt u 2
mogelijkheden:
bij een lading van 4 stokbroden



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bij een lading van 8 stokbroden (2x4)



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 DE RECEPTEN
Houd voor ieder van deze recepten de aangegeven volgorde van de ingrediënten in acht.
Afhankelijk van het gekozen recept en het bijbehorende programma kunt u de overzichts-
tabel van de bereidingstijden (pagina 382-386) bekijken en nagaan hoe de verschillende
cycli verlopen. tl

UIFFMFQFM

el

FFUMFQFM

PROG. 1 - STOKBROOD PROG. 2 - ZOET STOKBROOD

Voor 4 of 8 stokbroden van ongeveer 100 g Voor 4 of 8 stokbroden van ongeveer 100 g
400 g 800 g 400 g 800 g

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NM

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PROG. 4 - BASISBROOD PROG. 5 - FRANS BROOD

500 g 750 g 1000 g 500 g 750 g 1000 g

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PROG. 8 - SNEL BASISBROOD PROG. 9 - BROOD ZONDER GLUTEN

500 g 750 g 1000 g 1000 g

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293
 PROG. 10 - ZOUTLOOS BROOD PROG. 12 - GEREZEN DEEG
500 g 750 g 1000 g PIZZADEEG 500 g 750 g 1000 g

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PROG. 13 - CAKE PROG. 14 - JAM

CITROENCAKE 1000 g VRUCHTENMOES EN JAM

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TOVGKF 1. Aardbeien-, perziken-, rabarber-

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gesmolten boter toe. Voeg het citroensap en de citroen-
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1FDUJOF



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aan het mengsel toe. Zorg ervoor dat het meel op een
hoopje en precies in het midden van het mengsel wordt
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PROG. 15 - VERS DEEG

500 g 750 g 1000 g

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294
 HANDLEIDING VOOR BETERE BAKRESULTATEN
1. Voor broden
Is het resultaat niet Te hoog Ingezakt brood Onvoldoende Te lichte Bruine zijden maar Meel aan
volgens wens? Met deze gerezen na te hoog gerezen korst het brood is niet de zijkanten
tabel kunt u zien wat er brood gerezen te zijn brood voldoende gaar en bovenop
aan de hand is.
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2. Voor stokbroden
Is het resultaat niet volgens
wens? Met deze tabel kunt u
zien wat er aan de hand is.
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295
Is het resultaat niet volgens
wens? Met deze tabel kunt u
zien wat er aan de hand is.
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296
 TECHNISCHE STORINGSGIDS
PROBLEMEN OPLOSSINGEN
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Hamurun yapısının ve dolayısıyla iyi
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imkan verir. Yoğurmanın kalitesinin iyileşmesi için hamu-
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kızararak kıtır olmasına imkan verir.
357
 Sıcak tutma

CJS
TBBUMJL
CJS
T‘DBLUB
UVUNB

Pişirme sonrası ekmeğin sıcak tutulmasını
sağlar. Bununla birlikte yine de, Pişirme
tamamlandığında ekmeğin kalıbından
çıkarılması tavsiye edilir.
1, 2, 4, 5, 6, 7, 8, 9, 10, 13, OVNBSBM‘
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ZAMAN AYARLI PROGRAM

Hazırladığınız ekmeğin seçtiğiniz saatte hazır ½SOFL
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olması için, cihazı 15 saat öncesine kadar EF
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358
 MALZEMELER
Yağlı maddeler ve sıvı yağ:
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Tariflerde aksi belirtilmediği taktirde, T55 tipi
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murun ağırlığının toplamda 750 g’ı aşmaması
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1. paragrafa bakın (sayfa 354). QBSNBLMBS‘O‘[‘O
BSBT‘OEB
VGBMBNBZ‘
EB
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CVMVOEVSVO

Unlar:
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Bǘ‘SM‘ǘ‘
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359
,VSV
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Katkı maddeleri (kuru yemişler, zeytinler, vs…): UBNBNFO
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360
 BAGET HAZIRLAMA VE PİŞİRME
Bu tarif için cihazla verilen tüm baget aksesuarlarını kullanmanız gerekir: 1 baget
pişirme rafı (8), 2 yapışmaz pişirme tepsisi (8), 1 rötuş bıçağı (9) ve 1 fırça (9).

1. Yoğurma ve hamurun kabarması

t
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ZBQNB
NBLJOFOJ[J
QSJ[F
UBL‘O Not
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#JQ
TFTJOEFO
TPOSB
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WBSTBZ‘MBO

:PǘVSNB
BǵBNBT‘OEB
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PMBSBL
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OPSNBMEJS
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Sesli uyarıların ardından hamur bir saat
CV[EPMBC‘OEB
CFLMFUNFOJ[
ÚOFSJMJS içinde pişmelidir. Bu süreden sonra makine
t

EàǘNFTJOF
CBT‘O
±BM‘ǵNB
HÚTUFSHF
‘ǵ‘ǘ‘
kendini sıfırlar ve bagetleri pişiremezsiniz.
ZBOBS
WF
[BNBOMBZ‘D‘
ZBO‘Q
TÚOFS
)BNVS
Böyle bir durumda bagetleri tek başına
ZPǘVSNB
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CBǵMBS
WF
LBCBSNB
JMF
pişirmek için program 3’ü kullanmanızı
EFWBN
FEFS

I. öneririz.

2. Bagetleri hazırlama ve pişirme

Aşamalar sırasında size yardımcı olması Bagetin uzunluğu yapışmaz pişirme tepsi-
için verilen tarif kitapçığına bakın. sinden (yaklaşık 15 cm) uzun olmamalıdır.
Size fırıncının nasıl hazırladığını gösteriyo- Farklı malzemelerle ekmeklerinizin tadını
ruz ama birkaç denemeden sonra bagetleri değiştirebilirsiniz. Bunun için hamuru
kendinize özgü olarak şekillendireceksiniz. hafifçe ıslatın ve susam veya haşhaş tohu-
Nasıl yaptığınız çok önemli değil, elde muna batırın.
edeceğiniz sonuç garantilidir.
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Bagetlerinizin daha hafif ve yumuşak
olmasını istiyorsanız hamur parçalarını
şekillendirmeden önce 10 dakika dinlen-
dirin.

361
Bagetlerin birleşme yeri aşağı gelmelidir.
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Bagetin tamamına bir makasla kesikler
yaparak da bagetlerinizde farklı dokular
elde edebilirsiniz.
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Pişirme işleminin sonunda 2 seçeneğiniz
vardır:
lors d’une fournée de 4 baguettes



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# BHFU
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 TARİFLER
Tariflerden her biri için, belirtilen malzeme sırasına uyun. Seçili tarife ve ilgili programa göre,
hazırlık zamanları tekrar tablosuna (sayfa 382-386) bakabilir ve değişik çevrimlerin dağılımını
izleyebilirsiniz.
tk

UBUM‘
LBǵ‘ǘ‘

yk

ZFNFL
LBǵ‘ǘ‘

PROG. 1 - BAGET PROG. 2 - TATLI BAGET

Yaklaşık 100 gr. 4 veya 8 baget yapmak için Yaklaşık 100 gr. 4 veya 8 baget yapmak için
400 gr 800 gr 400 gr 800 gr

4V

NM

NM 
4PǘVL
TàU

NM

NM

5V[

UL

UL 
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UL

UL

6O
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HS

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ZL

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UL

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5

HS

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UL

UL
Bip sesinde eklenecek

5FSFZBǘ‘

HS

HS
PROG. 4 - TEMEL EKMEK HAMURU PROG. 5 - FRANSIZ EKMEĞİ
500 gr 750 gr 1000 gr 500 gr 750 gr 1000 gr

4V

NM

NM

NM 
4V

NM

NM

NM

4‘W‘
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ZL

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5V[

UL

UL

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UL

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UL

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HS

HS

.BZB

UL

UL

UL

PROG. 6 - TAM BUĞDAY EKMEĞİ PROG. 7 - TATLI EKMEK

500 gr 750 gr 1000 gr BRÍYOS (ÇÖREK) 500 gr 750 gr 1000 gr

4V

NM

NM

NM 
±‘SQ‘MN‘ǵ
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.BZB

UL

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.BZB

UL

UL

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Isteğe bağı olarak : 
ÎBZ
LBǵ‘ǘ‘
QPSUBLBM
ÎJÎFǘJ
TVZV

PROG. 8 - HIZLI TEMEL EKMEK PROG. 9 - GLÜTENSİZ EKMEK

500 gr 750 gr 1000 gr 1000 gr

*M‘L
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363
 PROG. 10 - TUZSUZ EKMEK PROG. 12 - MAYALI HAMURLAR
500 gr 750 gr 1000 gr PIZZA HAMURU 500 gr 750 gr 1000 gr

4V

NM

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4V

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NM

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6O
5

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6O
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HS

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UL
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PROG. 13 - KEK PROG. 14 - REÇEL

LİMONLU KEK 1000 gr KOMPOSTOLAR VE REÇELLER

±‘SQ‘MN‘ǵ
ZVNVSUB


 Meyvelerinizi ekmek makinenize koymadan önce

ƵFLFS



HS isteğinize göre kesin veya kıyın.

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HS 1. Çilek, şeftali, ravent

-JNPO
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MJNPO veya kayısı reçeli 
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TVZV



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HS

6O
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Yumurtaları beyaz renk alıncaya kadar şeker ve tuzla
5 dakika çırpınız. Eritilmiş ve soğutulmuş tereyağını 1. Portakal veya greyfurt reçeli 
HS
ekleyiniz. Limonun suyunu ve kabuğunu ekleyiniz. Un
ile kabartma tozunu karıştırıp bu karışıma ekleyiniz. 
ƵFLFS




HS
Unu kaptaki malzemenin tam ortasına yığmaya özen 
1FLUJO




HS
gösteriniz.

PROG. 15 - TAZE MAKARNA

500 gr 750 gr 1000 gr 

PSUBMBNB
ZVNVSUB


HS

4V

NM

NM

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±‘SQ‘MN‘ǵ
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5V[

UVUBN

UL
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6O
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HS

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364
 TARİFLERİNİZİ GELİŞTİRMENİZ İÇİN SORUN GİDERME KILAVUZU
1. Ekmek için
Beklenen sonucu alamıyor Fazla Çok Yeterince Yeterince Kenarlar esmer Kenarları
musunuz ? Bu tablo size kabarmış kabardıktan kabarmamış kızarmamış fakat ekmek ve üstü
yardımcı olacaktır. ekmek sonra sönmüş ekmek kabuk yeterince unlu
ekmek pişmemiş

EàǘNFTJ
QJǵJSNF
FTOBT‘OEB

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HFÎNJǵ
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4V
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Beklenen sonucu alamıyor
musunuz ? Bu tablo size
yardımcı olacaktır.
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366
 TEKNİK SORUN GİDERME KILAVUZU
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Tenga cuidado al manipularlo.

PUESTA MARCHA RÁPIDA

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 UTILICE LA MÁQUINA PANIFICADORA
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TF
FO

La máquina panificadora debe supervisarse DFOEFSÉ
FM
UFTUJHP
WJTVBM
KVOUP
BM
JOEJDBEPS

durante la utilización del programa 11. EF
QFTP
EF

H

$VOEP
TF
IBZB
PCUFOJEP
FM
DPMPS
EFTFBEP



H
FO
EPT
IPSOBEBT

CBHVFUUFT

TF
FO
EF
MB
DPSUF[B
QBSF
NBOVBMNFOUF
FM
QSP DFOEFSÉ
FM
UFTUJHP
WJTVBM
KVOUP
BM
JOEJDBEPS

HSBNB
NFEJBOUF
VOB
QSFTJØO
QSPMPOHBEB
EF
QFTP
EF

H
EFM
CPUØO
 1SFTJPOF
FM
CPUØO

QBSB
BKVTUBS
FM
QSPEVDUP

12. Masa para pan.
&M
QSPHSBNB
.BTB
QBSB
QBO
FMFHJEP

H

H
P

H
&M
JOEJDBEPS

OP
DVFDF
$PSSFTQPOEF
B
VO
QSPHSBNB
EF
WJTVBM
TF
FODFOEFSÉ
FO
GSFOUF
EFM
BKVTUF
TFMFD
BNBTBEP
Z
EF
TVCJEB
QBSB
UPEBT
MBT
NBTBT
DJPOBEP
TVCJEBT
&K
MB
NBTB
EF
QJ[[B Selección del dorado
13. Pastel.
1FSNJUF
FMBCPSBS
EVMDFT
Z
QBTUFMFT
&M
DPMPS
EF
MB
DPSUF[B
TF
BKVTUB
QPS
EFGFDUP

DPO
MFWBEVSB
RVÓNJDB
&TUF
QSPHSBNB
TØMP
FO
.&%*0
-PT
QSPHSBNBT



OP

BDFQUB
FM
QFTP
EF
 H QPTFFO
FM
BKVTUF
EFM
DPMPS
4F
QVFEFO
FMFHJS

14. Mermelada.
&M
QSPHSBNB
.FSNFMBEB
DVFDF
USFT
PQDJPOFT
$-"30

.&%*0

04$630
4J

BVUPNÉUJDBNFOUF
MB
NFSNFMBEB
FO
MB
DVCB EFTFB
NPEJGJDBS
FM
BKVTUF
QPS
EFGFDUP
QSFTJPOF

15. Masa fresca.
&M
QSPHSBNB

BNBTB
ÞOJ FM
CPUØO

IBTUB
RVF
FM
JOEJDBEPS
WJTVBM
TF

DBNFOUF
&TUÉ
EFTUJOBEP
B
NBTBT
RVF
OP
FODJFOEB
FO
GSFOUF
EFM
BKVTUF
TFMFDDJPOBEP
OFDFTJUBO
TVCJS
&K
UBMMBSJOFT Puesta en marcha/parada
Selección del peso del pan 1SFTJPOF
QSPMPOHBEBNFOUF
FM
CPUØO

QBSB

&M
QFTP
EFM
QBO
TF
BKVTUB
QPS
EFGFDUP
FO
 H
QPOFS
FO
NBSDIB
FM
BQBSBUP
-B
DVFOUB
BUSÉT

&M
QFTP
TF
QSPQPSDJPOB
B
UÓUVMP
JOEJDBUJWP
DPNFO[BSÉ
1BSB
QBSBS
FM
QSPHSBNB
P
BOVMBS

$POTVMUF
FM
EFUBMMF
EF
MBT
SFDFUBT
QBSB
NÉT
MB
QSPHSBNBDJØO
EJGFSJEB
QSFTJPOF

TFHVOEPT

JOGPSNBDJØO
-PT
QSPHSBNBT





FM
CPUØO


LOS CICLOS
El indicador visual se encenderá en frente DPMVNOB
iFYUSBw
EFM
UJFNQP
UPUBM
EF
DPDDJØO
de la etapa del ciclo alcanzado por la má- &K
iFYUSBw


Z
iUJFNQP
UPUBMw


MPT

quina panificadora. La tabla (pág. 382-386) JOHSFEJFOUFT
QVFEFO
B×BEJSTF
BM
DBCP
EF

NJO
muestra la distribución de los diferentes
ciclos en función del programa elegido. Reposo
Amasado Permite que la masa repose para mejorar la
calidad del amasado.
Permite formar la estructura de la masa y
por lo tanto su capacidad para subir correc- Subida
tamente.
%VSBOUF
FTUF
DJDMP
Z
QBSB
MPT
QSPHSBNBT


5JFNQP
EVSBOUF
FM
DVBM
MB
MFWBEVSB
BDUÞB









UJFOF
MB
QPTJCJMJEBE
para que el pan suba y desarrolle su aroma.
EF
B×BEJS
JOHSFEJFOUFT
GSVUPT
TFDPT
BDFJUV
OBT
FUDy
6OB
TF×BM
TPOPSB
MF
JOEJDBSÉ
FO
RVF
Cocción
NPNFOUP
EFCF
JOUFSWFOJS
%JSÓKBTF
B
MB
UBCMB
Transforma la masa en miga y permite el
SFTVNFO
EF
MPT
UJFNQPT
EF
QSFQBSBDJØO
QÉHJOB
dorado y la corteza crujiente.


Z
B
MB
DPMVNOB
iFYUSBw
&TUB
DPMVNOB

JOEJDB
FM
UJFNQP
RVF
TF
WJTVBMJ[BSÉ
FO
MB
QBO Mantenimiento en caliente
UBMMB
EFM
BQBSBUP
DVBOEP
MB
TF×BM
TPOPSB
TVFOF
Permite guardar el pan caliente después de
1BSB
TBCFS
BM
DBCP
EF
DVBOUP
UJFNQP
TF
QSPEVDF
la cocción. No obstante, recomendamos reti-
MB
TF×BM
TPOPSB
IBZ
RVF
SFTUBS
FM
UJFNQP
EF
MB
rar el pan al final de la cocción.
371
.BOUFOJNJFOUP
FO
DBMJFOUF
QBSB
MPT
QSPHSBNBT
QBOUBMMB
QFSNBOFDFSÉ
FO

EVSBOUF
MB
IPSB











QVFEF
EFKBS
MB
EF
NBOUFOJNJFOUP
FO
DBMJFOUF
Z
MPT

QVOUPT

QSFQBSBDJØO
FO
FM
BQBSBUP
6O
DJDMP
EF
NBOUF
EFM
SFMPK
QBSQBEFBSÉO
"M
GJOBM
EFM
DJDMP
FM

OJNJFOUP
FO
DBMJFOUF
EF
VOB
IPSB
TF
BDUJWBSÉ
BQBSBUP
TF
QBSBSÉ
BVUPNÉUJDBNFOUF
EFTQVÏT
EF

BVUPNÉUJDBNFOUF
EFTQVÏT
EF
MB
DPDDJØO
-B
MB
FNJTJØO
EF
WBSJPT
CJQT
TPOPSFT

PROGRAMA DIFERIDO
Puede programar el aparato para tener su DPOUJOVB
QPS
QFSJPEPT
EF

NJO
&K
TJ
TPO
MBT

preparación lista a la hora que haya elegido, 
I
Z
RVJFSF
FM
QBO
MJTUP
QBSB
MBT

I

hasta 15h antes. Los programas 3, 8, 11, EFM
EÓB
TJHVJFOUF
1SPHSBNF

IPSBT
DPO
MPT

12, 13, 14, 15 no tienen programa diferido. CPUPOFT

Z

1SFTJPOF
FM
CPUØO

4F

&TUB
FUBQB
JOUFSWJFOF
EFTQVÏT
EF
IBCFS
TFMFD FNJUJSÉ
VOB
TF×BM
TPOPSB
MPT

QVOUPT

EFM

DJPOBEP
FM
QSPHSBNB
FM
OJWFM
EF
EPSBEP
Z
FM
SFMPK
QBSQBEFBSÉO
-B
DVFOUB
BUSÉT
DPNJFO[B

QFTP
&M
UJFNQP
EFM
QSPHSBNB
TF
WJTVBMJ[BSÉ
$BM &M
JOEJDBEPS
EF
GVODJPOBNJFOUP
TF
FODFOEFSÉ
DVMF
MB
EJGFSFODJB
EF
UJFNQP
FOUSF
FM
NPNFOUP

4J
TF
FRVJWPDB
P
EFTFB
NPEJGJDBS
FM
BKVTUF
EF

FO
FM
RVF
JOJDJB
FM
QSPHSBNB
Z
MB
IPSB
B
MB
RVF
MF

MB
IPSB
QSFTJPOF
EF
NBOFSB
QSPMPOHBEB
FM

HVTUBSÓB
RVF
TV
QSFQBSBDJØO
FTUÏ
MJTUB

CPUØO

IBTUB
RVF
FNJUB
VOB
TF×BM
TPOPSB

-B
NÉRVJOB
JODMVZF
BVUPNÉUJDBNFOUF
MB

&M
UJFNQP
QPS
EFGFDUP
TF
WJTVBMJ[BSÉ
3FQJUB
MB

EVSBDJØO
EF
MPT
DJDMPT
EFM
QSPHSBNB
$PO
MPT

PQFSBDJØO
CPUPOFT

Z

WJTVBMJ[BSÉ
FM
UJFNQP
FODPO
USBEP

IBDJB
BSSJCB
Z

IBDJB
BCBKP

-BT
"MHVOPT
JOHSFEJFOUFT
TPO
QFSFDFEFSPT
/P
VUJ
QSFTJPOFT
DPSUBT
QFSNJUFO
RVF
FM
UJFNQP
EFT MJDF
FM
QSPHSBNB
EF
QVFTUB
FO
NBSDIB
EJGFSBEB

GJMF
QPS
QFSJPEPT
EF

NJO

CJQ
DPSUP
$PO
DPO
SFDFUBT
RVF
DPOUFOHBO
MFDIF
GSFTDB
IVF
VOB
QSFTJØO
MBSHB
FM
UJFNQP
EFTGJMB
EF
NBOFSB
WPT
ZPHVS
RVFTP
USVUBT
GSFTDBT

Consejos prácticos
En caso de corte de corriente:
TJ
EVSBOUF
VO

VOB
WF[
IBZB
EFTNPMEBEP
FM
QBO
DPMØRVFMP

DJDMP
FM
QSPHSBNB
TF
JOUFSSVNQF
QPS
VO
DPSUF
UPEBWÓB
DBMJFOUF
TPCSF
VOP
EF
TVT
MBEPT
Z
TV
EF
DPSSJFOUF
P
VOB
GBMTB
NBOJPCSB
MB
NÉRVJOB
KÏUFMP
DPO
MB
NBOP
QSPUFHJEB
QPS
VO
HVBOUF

EJTQPOF
EF
VOB
QSPUFDDJØO
EF

NJO
EVSBOUF
MPT
BJTMBOUF

DVBMFT
MB
QSPHSBNBDJØO
RVFEB
HVBSEBEB
&M
DJDMP

JOUSPEV[DB
FM
HBODIP
FO
FM
FKF
EFM
NF[DMBEPS

DPNFO[BSÉ
EF
OVFWP
EPOEF
TF
QBSØ
%FTQVÏT
EF
- M
FTUF
UJFNQP
MB
QSPHSBNBDJØO
TF
QFSEFSÉ

UJSF
DPO
DVJEBEP
QBSB
FYUSBFS
FM
NF[DMBEPS
- M

FOEFSFDF
FM
QBO
Z
EÏKFMP
FOGSJBS
TPCSF
VOB

Si encadena dos programas,
FTQFSF

I
BOUFT

SFKJMMB
EF
JOJDJBS
MB
TFHVOEB
QSPHSBNBDJØO
Para desmoldar el pan:
QVFEF
TVDFEFS
RVF

MPT
NF[DMBEPSFT
RVFEFO
BUSBQBEPT
FO
FM
QBO

DVBOEP
MP
EFTNPMEF
&O
FTF
DBTP
VUJMJDF
FM

BDDFTPSJP
iHBODIPw
EF
MB
TJHVJFOUF
NBOFSB

M
372
 LOS INGREDIENTES
Las materias grasas y el aceite :
MBT
NBUFSJBT
Utilice preferentemente una harina llamada
HSBTBT
IBDFO
RVF
FM
QBO
TFB
NÉT
FTQPOKPTP
Z
“de fuerza”, “panificable” o “de panadería”
TBCSPTP
4F
DPOTFSWBSÉ
UBNCJÏO
NFKPS
Z
QPS
mejor que una harina estándar. En caso de
NÉT
UJFNQP
%FNBTJBEB
HSBTB
SBMFOUJ[B
MB
TV utilización de mezclas de harinas especiales
CJEB
EF
MB
NBTB
4J
VUJMJ[B
NBOUFRVJMMB
EFTNÓ para pan o bollo o pan de leche, no exceda
HVFMB
FO
QFRVF×PT
USP[PT
QBSB
EJTUSJCVJSMB
EF
750 g de pasta en total.
NBOFSB
IPNPHÏOFB
FO
MB
QSFQBSBDJØO
P
BCMÉO A la hora de utilizar este tipo de prepara-
EFMB
/P
B×BEB
MB
NBOUFRVJMMB
DBMJFOUF
&WJUF
ciones, remítase a las recomendaciones del
RVF
MB
HSBTB
FOUSF
FO
DPOUBDUP
DPO
MB
MFWBEVSB
fabricante.
ZB
RVF
MB
HSBTB
QPESÓB
JNQFEJS
RVF
MB
MFWBEVSB
4F
SFDPNJFOEB
VUJMJ[BS
VOB
IBSJOB
GVFSUF
P

TF
SFIJESBUF NFEJB
FYDFQUP
JOEJDBDJØO
DPOUSBSJB
FO
MBT

SFDFUBT
&M
SFGJOBEP
EF
MB
IBSJOB
JOGMVZF
UBN
Huevos :
MPT
IVFWPT
FOSJRVFDFO
MB
NBTB
NFKP CJÏO
FO
MPT
SFTVMUBEPT
DVBOUP
NÉT
JOUFHSBM
TFB

SBO
FM
DPMPS
EFM
QBO
Z
GBWPSFDFO
FM
CVFO
EFTBS MB
IBSJOB
FT
EFDJS
RVF
DPOUFOHB
VOB
QBSUF
EF

SPMMP
EF
MB
NJHB
-BT
SFDFUBT
FTUÉO
QSFWJTUBT
MB
FOWPMUVSB
EFM
HSBOP
EF
USJHP

NFOPT
TVCJSÉ

QBSB
VO
IVFWP
NFEJP
EF

H
TJ
MPT
IVFWPT
MB
NBTB
Z
NÉT
EFOTP
TFSÉ
FM
QBO
&ODPOUSBSÉ

TPO
NÉT
HSBOEFT
B×BEJS
VO
QPDP
EF
IBSJOB
TJ
UBNCJÏO
FO
MB
UJFOEB
QSFQBSBDJPOFT
QBSB
QBO

MPT
IVFWPT
TPO
NÉT
QFRVF×PT
QPOFS
VO
QPDP
MJTUBT
QBSB
VTBS
%JSÓKBTF
B
MBT
SFDPNFOEBDJPOFT

NFOPT
EF
IBSJOB EFM
GBCSJDBOUF
QBSB
VUJMJ[BS
FTUBT
QSFQBSB
DJPOFT
&O
UÏSNJOPT
HFOFSBMFT
MB
TFMFDDJØO
EFM

Leche :
QPESÉ
VUJMJ[BS
MFDIF
GSFTDB
GSÓB
FY QSPHSBNB
TF
IBSÉ
FO
GVODJØO
EF
MB
QSFQBSBDJØO

DFQUP
RVF
TF
JOEJRVF
MP
DPOUSBSJP
FO
MB
SFDFUB

VUJMJ[BEB
&K
1BO
JOUFHSBM

1SPHSBNB

P
MFDIF
FO
QPMWP
-B
MFDIF
QSPEVDF
UBNCJÏO
VO

FGFDUP
FNVMTJPOBOUF
RVF
QFSNJUF
PCUFOFS
VOB
"[ÞDBS

VUJMJDF
QSFGFSFOUFNFOUF
B[ÞDBS

NJHB
NÉT
FTQPOKPTB
Z
QPS
MP
UBOUP
VO
NFKPS
CMBODP
NPSFOP
P
NJFM
/P
VUJMJDF
B[ÞDBS
FO

BTQFDUP USP[PT
&M
B[ÞDBS
OVUSF
MB
MFWBEVSB
MF
EB
CVFO

TBCPS
BM
QBO
Z
NFKPSB
FM
EPSBEP
EF
MB
DPSUF[B
Agua :
FM
BHVB
SFIJESBUB
Z
BDUJWB
MB
MFWBEVSB

)JESBUB
UBNCJÏO
FM
BMNJEØO
EF
MB
IBSJOB
Z
Sal :
EB
HVTUP
BM
BMJNFOUP
Z
QFSNJUF
SFHVMBS

QFSNJUF
MB
GPSNBDJØO
EF
MB
NJHB
4F
QVFEF
MB
BDUJWJEBE
EF
MB
MFWBEVSB
/P
EFCF
FOUSBS
FO

TVTUJUVJS
FM
BHVB
FO
QBSUF
P
UPUBMNFOUF
QPS
DPOUBDUP
DPO
MB
MFWBEVSB
(SBDJBT
B
MB
TBM
MB

MFDIF
V
PUSPT
MÓRVJEPT Temperatura: consulte NBTB
TF
DJFSSB
TF
DPNQBDUB
Z
OP
TVCF
EFNB
el párrafo 1 del apartado referente al uso TJBEP
EFQSJTB
.FKPSB
UBNCJÏO
MB
FTUSVDUVSB
EF

(pág. 368). MB
NBTB

Harinas : FM
QFTP
EF
MB
IBSJOB
WBSÓB
TFOTJCMF Levadura:
MB
MFWBEVSB
EF
QBOBEFSÓB
FYJTUF
FO

NFOUF
FO
GVODJØO
EFM
UJQP
EF
IBSJOB
VUJMJ[BEP
WBSJBT
GPSNBT
GSFTDB
FO
QFRVF×PT
DVCPT
TFDB

4FHÞO
MB
DBMJEBE
EF
MB
IBSJOB
MPT
SFTVMUBEPT
BDUJWB
B
SFIJESBUBS
P
TFDB
JOTUBOUÉOFB
-B

EF
MB
DPDDJØO
QVFEFO
WBSJBS
UBNCJÏO
$POTFSWF
MFWBEVSB
TF
WFOEF
FO
MBT
HSBOEFT
TVQFSGJDJFT

MB
IBSJOB
FO
VO
SFDJQJFOUF
IFSNÏUJDP
ZB
RVF
EFQBSUBNFOUPT
EF
QBOBEFSÓB
P
VMUSBGSFTDPT


MB
IBSJOB
SFBDDJPOB
B
MBT
GMVDUVBDJPOFT
EF
MBT
QFSP
UBNCJÏO
QVFEF
DPNQSBS
MB
MFWBEVSB
GSFTDB

DPOEJDJPOFT
DMJNÉUJDBT
BCTPSCJFOEP
MB
IVNF DPO
TV
QBOBEFSP
&O
GPSNB
GSFTDB
P
TFDB
JOT
EBE
P
QPS
FM
DPOUSBSJP
QFSEJÏOEPMB
"×BEJFOEP
UBOUÉOFB
MB
MFWBEVSB
EFCF
JODPSQPSBSTF
EJSFD
BWFOB
TBMWBEP
HFSNFO
EF
USJHP
DFOUFOP
P
UBNFOUF
EFOUSP
EF
MB
DVCB
EF
TV
NÉRVJOB
DPO

JODMVTP
HSBOPT
FOUFSPT
B
MB
NBTB
EF
QBO
PC MPT
PUSPT
JOHSFEJFOUFT
4JO
FNCBSHP
QJFOTF

UFOESÉ
VO
QBO
NÉT
DPNQBDUP
Z
NFOPT
JOGMBEP TJFNQSF
FO
EFTNFOV[BS
MB
MFWBEVSB
GSFTDB
DPO

373
TVT
EFEPT
QBSB
GBDJMJUBS
TV
EJTQFSTJØO
4ØMP
MB
Los aditivos (frutos secos, aceitunas, etc) :

MFWBEVSB
TFDB
BDUJWB
FO
QFRVF×BT
FTGFSBT

EFCF
QVFEF
QFSTPOBMJ[BS
TVT
SFDFUBT
DPO
UPEPT
MPT

NF[DMBSTF
DPO
VO
QPDP
EF
BHVB
UJCJB
BOUFT
EF
JOHSFEJFOUFT
BEJDJPOBMFT
RVF
EFTFF
UFOJFOEP

TFS
VUJMJ[BEB
&TDPHFS
VOB
UFNQFSBUVSB
QSØYJNB
DVJEBEP
EF
B

«$
QPS
EFCBKP
EF
FTUB
UFNQFSBUVSB
TFSÉ

SFTQFUBS
MB
TF×BM
TPOPSB
QBSB
B×BEJS
JOHSF
NFOPT
FGJDB[
Z
QPS
FODJNB
EF
FMMB
DPSSF
FM
EJFOUFT
TPCSF
UPEP
MPT
NÉT
GSÉHJMFT
SJFTHP
EF
QFSEFS
TV
BDUJWJEBE
3FTQFUF
MBT
EPTJT

MBT
TFNJMMBT
NÉT
TØMJEBT
DPNP
FM
MJOP
P

QSFTDSJUBT
Z
QJFOTF
FO
NVMUJQMJDBS
MBT
DBOUJEBEFT
FM
TÏTBNP

QVFEFO
JODPSQPSBSTF
EFTEF
FM

TJ
VUJMJ[B
MB
MFWBEVSB
GSFTDB
WFS
MB
UBCMB
EF
FRVJ DPNJFO[P
EFM
BNBTBEP
QBSB
GBDJMJUBS
MB
VUJ
WBMFODJBT
B
DPOUJOVBDJØO
 MJ[BDJØO
EF
MB
NÉRVJOB
QVFTUB
FO
NBSDIB

Equivalencias cantidad/peso entre levadura EJGFSJEB
QPS
FKFNQMP

seca y levadura fresca : 
DPOHFMBS
MBT
QFQJUBT
EF
DIPDPMBUF
QBSB
RVF

SFTJTUBO
NFKPS
FM
BNBTBEP
Levadura seca (en c.c.) 
FTDVSSJS
CJFO
MPT
JOHSFEJFOUFT
RVF
FTUÏO
NVZ


 

 

 

 
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P
TFBO
EFNBTJBEP
HSBTPT
BDFJ
Levadura fresca (en g) UVOBT
QPS
FKFNQMP

TFDBSMPT
DPO
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Z
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DPO
MB
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FO
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EFNBTJBEP

HSBOEFT
QBSB
OP
QFSUVSCBS
FM
CVFO
EFTBSSPMMP

EF
MB
NBTB
SFTQFUBS
MBT
DBOUJEBEFT
JOEJDBEBT

FO
MBT
SFDFUBT

RVF
OP
DBJHBO
JOHSFEJFOUFT
GVFSB
EF
MB
DVCB

LIMPIEZA Y MANTENIMIENTO
t
%FTDPOFDUF
FM
BQBSBUP t
No introduzca ninguna
parte en el lavavajillas.
t
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FM
BQBSBUP
Z
FM

JOUFSJPS
EF
MB
DVCB
DPO
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IÞNFEB t
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L
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BCSBTJWPT


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t
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374
 PREPARACIÓN Y ELABORACIÓN DE BAGUETTES
Para elaborar esta receta, necesitará todos los accesorios destinados a esta función: 1
soporte para cocción de baguettes (8), 2 placas antiadherentes para cocción de baguette
(8), 1 accesorio decorador (9) y 1 pincel (9).

1. Amasado y subida de la masa

t
&ODIVGF
MB
QBOJGJDBEPSB Observaciones:
t
6OB
WF[
RVF
TVFOF
MB
TF×BM
BDÞTUJDB
TF
NPT 
%VSBOUF
FM
BNBTBEP
FT
OPSNBM
RVF
RVFEFO

USBSÉ
FM
QSPHSBNB

QPS
EFGFDUP

H [POBT
RVF
OP
TF
IBZBO
NF[DMBEP
CJFO
t
4FMFDDJPOF
FM
HSBEP
EF
UVFTUF 
$VBOEP
IBZB
GJOBMJ[BEP
MB
QSFQBSBDJØO
MB

t
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MF
SFDPNFOEBNPT
RVF
DVF[B
TPMBNFOUF
QBOJGJDBEPSB
TF
QPOESÉ
FO
NPEP
EF
FTQFSB


CBHVFUUFT
ZB
RVF
FTUBT
RVFEBSÓBO
EFNB 7BSJBT
TF×BMFT
BDÞTUJDBT
MF
JOEJDBSÉO
RVF
FM

TJBEP
DPDJEBT BNBTBEP
Z
MB
TVCJEB
EF
MB
NBTB
IBO
GJOBMJ
t
4J
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DPDFS

CBHVFUUFT

IPSOBEBT
EF
[BEP
Z
QBSQBEFBSÉ
FM
UFTUJHP
EF
GVODJPOB

CBHVFUUFT

MF
SFDPNFOEBNPT
RVF
NPMEFF
NJFOUP
MBT

CBHVFUUFT
Z
RVF
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EF
FMMBT
FO
MB
La masa deberá utilizarse como máximo en
OFWFSB
QBSB
MB
TFHVOEB
DPDDJØO VOB
IPSB
EFTEF
RVF
TVFOFO
MBT
TF×BMFT
BDÞT-
t
1VMTF
MB
UFDMB

4F
FODFOEFSÉ
FM
UFTUJHP
ticas. Después de ese tiempo, el aparato
EF
GVODJPOBNJFOUP
Z
QBSQBEFBSÉO
MPT

QVO se reiniciará y se borrará el programa de
UPT
EFM
UFNQPSJ[BEPS
$PNFO[BSÉ
FM
DJDMP
EF
baguette. Si esto ocurriera, le recomenda-
BNBTBEP
TFHVJEP
EF
MB
TVCJEB
EF
MB
NBTB
mos que utilice el programa 3 para cocer las

I baguettes solas.

2. Elaboración y cocción de las baguettes

Para obtener ayuda sobre cómo seguir los
pasos, remítase al libro de recetas incluido.
Aquí le mostraremos las técnicas más co-
munes de panadería, pero, después de va-
rios intentos, usted desarrollará su propia
manera de moldear. Independientemente de
la forma en que lo haga, el buen resultado
estará garantizado.
t
3FUJSF
MB
DVCFUB
EFM
BQBSBUP

B
t
&OIBSJOF
MJHFSBNFOUF
MB
FODJNFSB
t
4BRVF
MB
NBTB
EF
MB
DVCFUB
Z
DPMØRVFMB
TPCSF

MB
FODJNFSB
t
'PSNF
VOB
CPMB
DPO
MB
NBTB
Z
EJWÓEBMB
FO


QFEB[PT
EF
NBTB
DPO
VO
DVDIJMMP
t
0CUFOESÉ

QFEB[PT
EF
NBTB
EFM
NJTNP

QFTP
RVF
UFOESÉ
RVF
NPMEFBS
DPO
GPSNB
EF

CBHVFUUF
Para obtener baguettes más esponjosas,
deje reposar los pedazos de masa durante
10 minutos antes de moldearlos.
La longitud de la baguette deberá corres-
QPOEFSTF
DPO
FM
UBNB×P
EF
MB
QMBDB
BOUJ-
adherente (aproximadamente 15 cm).

375
Podrá variar el sabor de sus panes ade-
rezándolos. Para ello, bastará con humede-

FWJ
cer los pedazos de masa y, a continuación,
rebozarlos en granos de sésamo o semillas
de amapola.
t
%FTQVÏT
FMBCPSBS
MBT
CBHVFUUFT

DPMØRVFMBT
DPOUJFOFO
MBT
CBHVFUUFT
FO
FM
TPQPSUF
QBSB

FO
MBT
QMBDBT
BOUJBEIFSFOUFT

PDVQBOEP
FM
MVHBS
EF
MB
DVCFUB
El punto de sellado de las baguettes deberá

ZB
RVF
FM
TPQPSUF
FTUBSÉ

quedar hacia abajo.
t
1BSB
MPHSBS
VO
SFTVMUBEP
ØQUJNP

SFBMJDF



3FUJSF
MBT
CBHVFUUFT
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MBT
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FO
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EF
MBT

CBHVFUUFT
DPO
BZVEB
EF
VO
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EF
TJFSSB

P
EFM
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DPO
FM



3FUJSF
FM
TPQPSUF
QBSB
CBHVFUUFT
6UJMJDF

GJO
EF
PCUFOFS
TVSDPT
EF

DN

ZB
RVF
FM
TP
Podrá variar la presentación de las ba-
guettes y hacer cortes con ayuda de unas
tijeras en toda la longitud de la baguette.



QPESÉ
EFTFODIVGBS

376
t
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HFOFSPTBNFOUF
MB
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TVQFSJPS

EF
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MBT

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t
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FM
TPQPSUF
QBSB
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MB
QB
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t
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OVFWP
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UFDMB

QBSB
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TF
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FM
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Z
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EF

MBT
CBHVFUUFT
t
Al finalizar el ciclo de cocción, existen 2
posibilidades:
Para una hornada de 4 baguettes



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Para una hornada de 8 baguettes (2 x 4)
TJFNQSF
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MB
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MBT
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SFOUFT
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 LAS RECETAS
1BSB
DBEB
VOB
EF
MBT
SFDFUBT

SFTQFUBS
FM
PSEFO
EF
MPT
JOHSFEJFOUFT
JOEJDBEPT
4FHÞO
MB

receta elegida y el programa correspondiente, puede dirigirse a la tabla resumen de prepa-
ración (página 382-386) y seguir el desglose de los diferentes ciclos.
c de c

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EF
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c s

DVDIBSBEB
TPQFSB
PROG. 1 - BAGUETTE PROG. 2 - BAGUETTE DULCE
Para elaborar entre 4 y 8 baguettes de 100 g Para elaborar entre 4 y 8 baguettes de 100 g
aproximadamente aproximadamente
400 g 800 g 400 g 800 g

"HVB

NM

NM 
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GSÓB

NM

NM

4BM

DEFD

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4BM

DEFD

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DT

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PROG. 4 - PAN BÁSICO PROG. 5 - PAN FRANCÉS

500 g 750 g 1000 g 500 g 750 g 1000 g

"HVB

NM

NM

NM 
"HVB

NM

NM

NM

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DT

DT

DT 
4BM

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DEFD

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PROG. 6 - PAN INTEGRAL PROG. 7 - PAN AZUCARADO

500 g 750 g 1000 g BRIOCHE 500 g 750 g 1000 g

"HVB

NM

NM

NM 
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CBUJEPT




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DT

DT

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Opcional : 
D
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PROG. 8 - PAN RÁPIDO PROG. 9 - PAN SIN GLUTEN

500 g 750 g 1000 g 1000 g

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«$

NM

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NM 6UJMÓDFMP
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DEFD 377
 PROG. 10 - PAN SIN SAL PROG. 12 - MASA PARA PAN
500 g 750 g 1000 g MASA PARA PIZZA 500 g 750 g 1000 g

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PROG. 13 - PASTEL PROG. 14 - MERMELADA

PASTEL DE LIMÓN 1000 g COMPOTAS Y MERMELADAS

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1. Fresa, melocotón, ruibarbo

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H o albaricoque



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1. Naranja o pomelo


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durante 5 min., hasta que blanqueen. Verter en el reci- 
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la harina y la levadura previamente mezcladas. Procurar
colocar la harina en montoncitos, bien en el centro del 

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recipiente.

PROG. 15 - MASA FRESCA

MASA PARA PASTA FRESCA
500 g 750 g 1000 g

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378
 GUÍA DE AVERÍAS PARA MEJORAR SUS RECETAS
1. Para panes
¿No ha obtenido Pan Pan hundido Pan que no Corteza que Lados quemados Lados y parte
el resultado esperado? demasiado después de haber ha subido no se ha dorado pero el pan no está superior
Esta tabla le ayudará subido subido demasiado bastante bastante bastante cocido con harina
a obtenerlo.

&M
CPUØO

TF
IB
BDDJPOBEP

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MB
DPDDJØO
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IBSJOB
%FNBTJBEB
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'BMUB
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%FNBTJBEB
MFWBEVSB
'BMUB
BHVB
%FNBTJBEB
BHVB
'BMUB
B[ÞDBS
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EF
NBMB
DBMJEBE
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EFNBTJBEP
DBMJFOUF
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GSÓB
1SPHSBNB
OP
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2. Para baguettes
¿No ha obtenido el resultado
esperado? Esta tabla le ayudará
a obtenerlo.
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QFEB[P
EF
NBTB
OP
UJFOF

VO
EJÉNFUSP
VOJGPSNF
3FTVMUB
EJGÓDJM
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B
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-B
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FTUÉ
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SFTVMUB
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B
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POSIBLE CAUSA
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OP
FT
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MB
NBTB
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BHVB

B
MB
SFDFUB
&M
BHVB
B×BEJEB
B
MB
SFDFUB

FTUBCB
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SOLUCIONES
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379
¿No ha obtenido el resultado
esperado? Esta tabla le ayudará
a obtenerlo.
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TV

TVQFSGJDJF
TF
WVFMWF
HSBOVMPTB


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FO
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POSIBLE CAUSA SOLUCIONES
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 ТАБЛИЦА НА ЦИКЛИТЕ - CIKLUSI PEČENJA - TABULKA CYKLŮ - CIKLUSOK
- TABEL CICLURI - TABUĽKA CYKLOV - TABLICA CIKLUSA - TABELA CIKLOV
- TABELA CIKLUSA - TSÜKLITE TABEL - CIKLU TABULA - CIKLŲ LENTELĖ -
TABELA CYKLI - TABLE OF CYCLES - CYCLI TABEL - OVERSIGTSSKEMA AF
CYKLUSSER - TABELL OVER SYKLUSER - TABELL ÖVER BAKPROGRAMMEN
PAISTAMISEN ERI VAIHEET - DEVİR TABLOLARI - TABLA DE CICLOS
PROG.
ПРОГ. g-гр h-ó-ч-val.-st. h-ó-ч-val.-st. h-ó-ч-val.-st. h-ó-ч-val.-st. h-ó-ч-val.-st. h-ó-ч-val.-st. h-ó-ч-val.-st.
BG КОЛИЧЕСТВО ПРЕПИЧАНЕ ОБЩО ВРЕМЕ ВРЕМЕ ЗА ОФОРМЯНЕ
ИЗПИЧАНЕ ИЗПИЧАНЕ ПОСОЧЕНО ВРЕМЕ ПОТДЪРЖАНЕ
ПРИГОТВЯНЕ 1ва ПАРТИДА 2ра ПАРТИДА СЪС ЗВУКОВ ТОПЛО
СИГНАЛ
BS TEŽINA TAMNJENJE UKUPNO VRIJEME OBLIKOVANJE PEČENJE 1. PEČENJE 2. PRIKAZANO VRIJEME ODRŽAVANJE
VRIJEME PRIPREME SERIJE SERIJE PRILIKOM ZVUČNOG TOPLOTE
SIGNALA
CS HMOTNOST VYPEČENÍ CELKOVÝ ČAS ČAS NA PŘÍPRAVU TVAROVÁNÍ DOBA DOBA ČAS ZOBRAZENÝ UCHOVÁNÍ
1. PEČENÍ 2. PEČENÍ PŘI ZVUKOVÉM V TEPLE
SIGNÁLU
HU MÉRET HÉJ-ÁRN- IDŐ-TARTAM ELŐKÉSZÍTÉSI IDŐ FORMÁZÁS 1. ADAG 2. ADAG KIJELZETT IDŐ A MELEGEN
YALAT SÜTÉSE SÜTÉSE HANGJELZÉSKOR TARTÁS

RO COACERE GREUTATE TIMP TIMP DE MODELARE COACERE prima COACERE a TIMP AFIŞAT MENŢINERE
TOTAL PREPARARE TURĂ 2-a TURĂ LA BIP LA CALD

SK HMOTNOSŤ VYPEČENIE ČAS DOBA PRÍPRAVY TVAROVANIE PEČENIE 1. PEČENIE 2. ČAS ZOBRAZENÝ UCHOVANIE
VÁRKY VÁRKY NA DISPLEJI PRI V TEPLE
PÍPNUTÍ
SL TEŽA ZAPEČENOST CELOTNI ČAS ČAS ZA OBLIKOVANJE PRVA DRUGA PRIKAZAN ČAS DO OGREVANJE
PRIPRAVO PEKA PEKA ZVOČNEGA
SIGNALA
SR TEŽINA ZAPEČE-NOST UKUPNO VREME OBLIKOVANJE PEČENJE 1. PEČENJE 2. PRIKAZANO VREME ODRŽAVANJE
VREME PRIPREME PARTIJE PARTIJE PRILIKOM ZVUČNOG TOPLOTE
SIGNALA
HR TEŽINA TAMNJENJE UKUPNO VRIJEME NAČIN PEČENJE 1. PEČENJE 2. PRIKAZANO VRIJEME ODRŽAVANJE
VRIJEME PRIPREME IZRADE SLIJEDA SLIJEDA KOD ZVUČNOG TOPLINE
SIGNALA
ET KAAL PRUUNIS- AEG VALMISTAMISE VORMIMINE ESIMESE TEISE KUVATAV AEG SOOJANA
TAMINE AEG AHJUTÄIE AHJUTÄIE HOIDMINE
KÜPSEMINE KÜPSEMINE
LV SVARS GAROZAS KOPĒJAIS GATAVOŠANAS FORMAS 1. CEPIENA 2. CEPIENA PARĀDĀS LAIKS TEMPERATŪRAS
IZVĒLE LAIKS LAIKS VEIDOŠANA CEPŠANA CEPŠANA PĒC PĪKSTIENA SAGLABĀŠANA

LT SVORIS PASKRUDI- VISAS PARUOŠIMO FORMAVIMAS 1 2 LAIKAS PO PAPILD

NIMAS LAIKAS LAIKAS KEPIMAS KEPIMAS PYPTELĖJIMO

PL WAGA ZARUMIE- CZAS CZAS FORMO- 1. PARTIA 2. PARTIA WYŚWIETLANY ODGRZE-

NIENIE PRZYGOTO- WANIE PRZY SYGNALE WANIE
WANIA DŹWIĘKOWYM

382
 EN WEIGHT BROWNING TOTAL TIME PREPARATION SHAPING BAKING BAKING TIME DISPLAYED KEEP WARM
(g) (h) TIME 1st BATCH (h) 2nd BATCH DURING BEEPS (h)
(h)

NL GEWICHT BRUINING TOTALE BEREIDINGS-TIJD VORMEN BAKKEN BAKKEN TIJD GETOOND WARMHOUDEN
(g) TIJD (u) 1e LADING 2e LADING BIJ PIEPTOON (u)
(u) (u)
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(g) (h) TILBEREDNING 1. PORTION 2. PORTION BIPLYDE (h)
(h) (h)

NO VEKT GYLLEN TOTAL TID TID AV FORMING STEKETID STEKETID TID VIST NÅR VARMEHOLDING
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SV STORLEK FÄRG TOTAL TID TID AV FORMNING

GRÄDDNING GRÄDDNING VISAD TID VARMHÅLLNING
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OMGÅNGEN(h) OMGÅNGEN(h)
FI PAINO PAAHTO AIKA VALMISTELUAIKA MUOTOILU 1. ERÄN 2. ERÄN ÄÄNIMERKKIEN PITO
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ES PESO DORADO TIEMPO TIEMPO DE MOLDEADO COCCIÓN COCCIÓN TIEMPO MANTENIMIENTO
(g) TOTAL (h) PREPARACIÓN de primera de segunda MOSTRADO AL EN CALIENTE (h)
HORNADA (h) HORNADA (h) SONAR EL PITIDO

   

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PROG.
g-гр h-ó-ч-val.-st. h-ó-ч-val.-st. h-ó-ч-val.-st. h-ó-ч-val.-st. h-ó-ч-val.-st.
ПРОГ.
BG КОЛИЧЕСТВО ПРЕПИЧАНЕ ОБЩО ВРЕМЕ ПРИГОТВЯНЕ НА ТЕСТОТО ГОТВЕНЕ ПОТДЪРЖАНЕ ДОПЪЛНИТЕЛНО
(Месене, Покой, Бухване) ТОПЛО
BS TEŽINA TAMNJENJE UKUPNO VRIJEME PRIPREMA TIJESTA PEČENJE ODRŽAVANJE EXTRA
(Mješenje-Odmaranje-Podizanje) TOPLOTE
CS HMOTNOST VYPEČENÍ CELKOVÝ ČAS PŘÍPRAVA TĚSTA PEČENÍ UCHOVÁNÍ EXTRA
(Hnětení-Odpočinek-Kynutí) V TEPLE
HU MÉRET HÉJ- IDŐTARTAM TÉSZTAKÉSZÍTÉS SÜTÉS MELEGEN EXTRA
ÁRNYALAT (Dagasztás-Pihenés-Kelesztés) TARTÁS
RO COACERE GREUTATE TIMP PREAPARAREA ALUATULUI COACERE MENŢINERE SUPLI-
TOTAL (Frământare-Repaus-Creştere) LA CALD MENTAR
SK VEĽKOSŤ VYPEČENIE ČAS PRÍPRAVA CESTA PEČENIE UCHOVANIE EXTRA
(Hnetenie-Odpočinok-Kysnutie) V TEPLE
SL TEŽA ZAPEČENOST CELOTNI ČAS PRIPRAVA TESTA PEKA OGREVANJE DODATNO
(Gnetenje – Počivanje – Vzhajanje)
SR TEŽINA ZAPEČE-NOST UKUPNO VREME PRIPREMANJE TESTA PEČENJE ODRŽAVANJE EXTRA
(Mešenje-Odmaranje-Narastanje) TOPLOTE
HR TEŽINA TAMNJENJE UKUPNO VRIJEME PRIPREMA TIJESTA PEČENJE ODRŽAVANJE EXTRA
(Miješenje-Odmaranje-Dizanje) TOPLINE
ET KAAL PRUUNIS- AEG TAIGNA ETTE-VALMISTAMINE KÜPSETA-MINE SOOJANA LISA
TAMINE (Sõtkumine-hoidmine-kergitamine) HOIDMINE
LV SVARS GATAVĪBA KOPĒJAIS LAIKS MĪKLAS GATAVOŠANA CEPŠANA TEMPERATŪRAS PAPILDUS
(mīcīšana-uzbriešana-pacelšana) SAGLABĀŠANA
LT SVORIS PASKRUDI-NIMAS VISAS TEŠLOS PAŠILDYMAS KEPIMAS PAPILD ŠILDYMAS
LAIKAS (minkymas-pauzė-pakėlimas)
PL WAGA ZARUMIENIENIE CZAS PRZYGOTOWANIE CIASTA WYPIEKANIE ODGRZEWANIE DODATKI
(Wyrabianie, Odpoczynek, Wyrastanie)
EN WEIGHT BROWNING TOTAL TIME PREPARING THE DOUGH COOKING KEEP WARM EXTRA
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NL GEWICHT BRUINING TOTAL TIJD VOORBEREIDING VAN HET DEEG BAKKEN WARMHOUDEN EXTRA
(g) (u) (Kneden-Rust-Rijzen) (u) (u) (u) (u)
DA VÆGT BRUNING TID I ALT TILBEREDNING AF DEJEN BAGNING HOLDE VARM EKSTRA
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NO VEKT GYLLEN TOTAL TID FORBEREDELSE AV DEIGEN STEKETID VARMEHOLDING EKSTRA
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SV STORLEK FÄRG TOTAL TID PREPAREING AV DEGEN GRÄDDNING VARMHÅLLNING EXTRA
(g) (h) (Knådning-Vila-Jäsning) (h) (h) (h) (h)
FI PAINO PAAHTO AIKA TAIKINAN VALMISTAMINEN PAISTO PITO EXTRA
(g) YHTEENSÄ (h) (Alustus-Lepo-Kohotus) (h) (h) LÄMPIMÄNÄ (h) (h)
TR EBAT KIZARMA TOPLAM SÜRE HAMURUN HAZIRLANMASI SIPİŞİRME SICAK TUTMA EKSTRA
(gr) (saat) (Yoğurma-Dinlenmek-Abarma) (saat) (saat) (saat) (saat)
ES PESO DORADO TIEMPO TOTAL (h) PREPARACIÓN DE LA MASA COCCIÓN MANTENIMIENTO EXTRA
(g) (Amasado-Reposo-Rubido) (h) (h) EN CALIENTE (h) (h)

384
    
      
   
   
      
   
   
      
   
   
      
   
   
      
   
   
      
   
   
      
   
   
      
   

      

   

      
   
 
    
 

       

      

       

       

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INTERNATIONAL GUARANTEE : COUNTRY LIST
Þ
έ΋΍ίΟϟ΍ ΓΩΣ΍ϭ Δϧγ
ALGERIA
(0)41 28 18 53 1 year
www.tefal-me.com

GROUPE SEB ARGENTINA S.A.

2 años Billinghurst 1833 3°
ARGENTINA 0800-122-2732 2 years C1425DTK
Capital Federal Buenos Aires
ɬɋɑ "Ɍʗʡʑʑɸ ɦɎɋ",
əɊɞɊɦɨɊɟ 2 ʖɸʗʂ 125171, ɝʏʔʆʕɸ, ɕɼʍʂʍɺʗɸɻʌɸʍ
ARMENIA
(010) 55-76-07
2 years
ʄʊʡʉʂ, 16Ⱥ, ʎʂʍ.3
GROUPE SEB AUSTRALIA
AUSTRALIA 02 97487944 1 year PO Box 7535,
Silverwater NSW 2128
SEB ÖSTERREICH GmbH
ÖSTERREICH 2 Jahre Campus 21 - Businesspark Wien
AUSTRIA
01 890 3476 2 years Süd, Liebermannstr. A02 702
2345 Brunn am Gebirge

ϥ ϳέΣΑ ϟ΍ 17716666 ΓΩΣ΍ϭ Δϧγ www.tefal-me.com

BAHRAIN 1 year

BANGLADESH 8921937 1 year www.tefal.com

ɁȺɈ «Ƚɪɭɩɩɚ ɋȿȻ-ȼɨɫɬɨɤ»,

ȻȿɅȺɊɍɋɖ 2 ɝɨɞɚ 125171, Ɇɨɫɤɜɚ, Ʌɟɧɢɧɝɪɚɞɫɤɨɟ
BELARUS
017 2239290 2 years ɲɨɫɫɟ, ɞ. 16Ⱥ, ɫɬɪ. 3
2 ans GROUPE SEB BELGIUM SA NV
BELGIQUE BELGIE
BELGIUM
070 23 31 59 2 jaar 25 avenue de l'Espérance - ZI
2 years 6220 Fleurus
Info-linija za SEB Developpement
BOSNA I 2 godine
potrošaþe Predstavništvo u BiH
HERCEGOVINA 2 years Vrazova 8/II 71000 Sarajevo
033 551 220
SEB COMERCIAL DE PRODUTOS
BRASIL 1 ano DOMÉSTICOS LTDA
BRAZIL
11 2915-4400 1 year Rua Venâncio Aires, 433, Pompéia, São
Paulo/SP
ȽɊɍɉ ɋȿȻ ȻɔɅȽȺɊɂəȿɈɈȾ
ȻɔɅȽȺɊɂə 2 ɝɨɞɢɧɢ ɛɭɥȻɴɥɝɚɪɢɹ81 ȼ, ɟɬ. 5
BULGARIA
0700 10 330 2 years 1404 ɋɨɮɢɹ
GROUPE SEB CANADA
1 an
CANADA 1-800-418-3325 1 year
345 Passmore Avenue
Toronto, ON, M1V 3N8
GROUPE SEB CHILE Comercial
2 años
CHILE 12300 209207 2 years
Ltda Av. Providencia, 2331,
Piso 5, Oficina 501 Santiago

389
 GROUPE SEB COLOMBIA
2 años
COLOMBIA 18000919288 2 years
Apartado Aereo 172, Kilometro 1
Via Zipaquira, Cajica Cundinamarca
HRVATSKA 2 godine SEB mku & p d.o.o.
CROATIA
01 30 15 294 2 years Vodnjanska 26, 10000 Zagreb
Groupe SEBý5Vr.o.
ýESKÁ REPUBLIK 2 roky Futurama Business Park (budova A)
CZECH REPUBLIC
731 010 111 2 years Sokolovská 651/136a
186 00 Praha 8
DANMARK 2 år GROUPE SEB NORDIC AS
DENMARK
44 663 155 2 years Tempovej 27, 2750 Ballerup
GROUPE SEB POLSKA Sp. z o.o.
EESTI 2 aastat
ESTONIA
668 1286 2 years
ul. BukowiĔska 22b
02-703 Warszawa
έλϣ 16622 :ϥΧΎγϟ΍ ρΧϟ΍ ΓΩΣ΍ϭ Δϧγ ΕΑϳΟϳ· Ώγ ΏϭέΟ
EGYPT 1 year έλϣ – ΔϳέΩϧϛγϹ΍ ϪΣϭϣγ - ϭϳΎϣ 14 ϕϳέρ
SUOMI 2 vuotta Groupe SEB Finland
FINLAND
09 622 94 20 2 years Kutojantie 7, 02630 Espoo
FRANCE GROUPE SEB France
Continentale + 09 74 50 47 74 1 an Service Consommateur Tefal
Guadeloupe, Martinique, 1 year 112 Ch. Moulin Carron, TSA 92002
Réunion, Saint-Martin 69134 ECULLY Cedex
GROUPE SEB DEUTSCHLAND
DEUTSCHLAND 2 Jahre
GERMANY
0212 387 400 2 years
GmbH / KRUPS GmbH
Herrnrainweg 5, 63067 Offenbach

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SEB GROUPE ǼȁȁǹǻȅȈ ǹ.Ǽ.
2 ȤȡȩȞȚĮ ȅįȩȢ ȀĮȕĮȜȚİȡȐIJȠȣ 7
GREECE
2106371251 2 years ȉ.Ȁ. 145 64 K. ȀȘijȚıȚȐ
SEB ASIA Ltd.
Room 903, 9/F, South Block, Skyway
香港 8130 8998 1 year House
HONG KONG 3 Sham Mong Road, Tai Kok Tsui,
Kowloon, Hong-Kong

MAGYARORSZÁG 2 év GROUPE SEB CENTRAL EUROPE Kft.

HUNGARY
06 1 801 8434 2 years Távíró köz 4 2040 Budaörs

GROUPE SEB INDONESIA

(Representative office)
Sudirman Plaza, Plaza Marein 8th
INDONESIA +62 21 5793 6881 1 year Floor
JL Jendral Sudirman Kav 76-78,
Jakarta 12910, Indonesia
GROUPE SEB ITALIA S.p.A.
ITALIA 2 anni
ITALY
199207354 2 years
Via Montefeltro, 4
20156 Milano
株式会社グループセブジャパン
日本 〒144-0042
JAPAN
0570 077 772 1 year
東京都大田区羽田旭町 11-1
羽田クロノゲート事務棟 5F
ϥ ΩέϷ΍ 5665505 ΓΩΣ΍ϭ Δϧγ www.tefal-me.com
JORDAN 1 year

390
 ɀȺԔ «Ƚɪɭɩɩɚ ɋȿȻ- ȼɨɫɬɨɤª
ԔȺɁȺԔɋɌȺɇ 2 ɠɵɥ 125171, Ɇԥɫɤɟɭ Ʌɟɧɢɧɝɪɚɞɫɤɨɟ
KAZAKHSTAN
727 378 39 39 2 years ɲɨɫɫɟɫɿ,16Ⱥ, 3 ԛɣɿ
(냕)鞭ꊮꫭꟁ뤉ꍡ껹
뼑霢꽩 1588-1588 1 year ꫑끭겑눺ꈑ霡뙢陹뙑ꈑ 35 ꫑ꍥꠁ點
KOREA
2 럪 110-790

Ε ϳϭϛ ϟ΍ 24831000 ΓΩΣ΍ϭ Δϧγ www.tefal-me.com

KUWAIT 1 year

GROUPE SEB POLSKA Sp. z o.o.

LATVJA 2 gadi
LATVIA
6 616 3403 2 years
ul. BukowiĔska 22b, 02-703
Warszawa

ϥΎϧ Α ϟ 4414727 ΓΩΣ΍ϭ Δϧγ www.tefal-me.com

LEBANON 1 year

GROUPE SEB POLSKA Sp. z o.o.

LIETUVA 2 metai
LITHUANIA
5 214 0057 2 years
ul. BukowiĔska 22b, 02-703
Warszawa
GROUPE SEB BELGIUM SA NV
2 ans
LUXEMBOURG 0032 70 23 31 59 2 years
25 avenue de l'Espérance - ZI
6220 Fleurus
Groupe SEB Bulgaria EOOD
Office 1, floor 1, 52G Borovo St.,
ɆȺɄȿȾɈɇɂȳȺ 2 ɝɨɞɢɧɢ 1680 Sofia - Bulgaria
MACEDONIA
(02) 20 50 319 2 years ȽɊɍɉ ɋȿȻ ȻɔɅȽȺɊɂəȾɈɈȿɅ
ɍɥ. Ȼɨɪɨɜɨ 52Ƚ ɫɩ. 1, ɨɮɢɫ1,
1680ɋɨɮɢɹȻɴɥɝɚɪɢɹ
GROUPE SEB MALAYSIA SDN. BHD
Unit No. 402-403, Level 4, Uptown 2,
MALAYSIA 603-7710 8000 2 years No. 2, Jalan SS21/37, Damansara
Uptown, 47400, Petaling Jaya,
Selangor D.E Malaysia
Groupe.S.E.B. México, S.A. DE C.V.
Goldsmith 38 Desp. 401, Col.
1 año
MEXICO (01800) 112 8325 1 year
Polanco
Delegación Miguel Hildalgo
11 560 México D.F.
ɌɈȼ «ȽɪɭɩɋȿȻ ɍɤɪɚʀɧɚ»
2 ani 02121, ɏɚɪɤɿɜɫɶɤɟɲɨɫɟ, 201-203, 3
MOLDOVA (22) 929249 2 years ɩɨɜɟɪɯ, Ʉɢʀɜ,ɍɤɪɚʀɧɚ
GROUPE SEB NEDERLAND B.V.
NEDERLAND 2 jaar
The Netherlands
0318 58 24 24 2 years
De Schutterij 27
3905 PK Veenendaal
GROUPE SEB NEW ZEALAND
NEW ZEALAND 0800 700 711 1 year Unit E, Building 3, 195 Main
Highway, Ellerslie, Auckland
GROUPE SEB NORDIC AS
NORGE 2 år
NORWAY
815 09 567 2 years
Tempovej 27
2750 Ballerup

391
 ϥΎϣϋ˵ Δϧ ρϠ γ ΓΩΣ΍ϭ Δϧγ
OMAN
24703471 1 year
www.tefal-me.com

Groupe SEB Perú

1 año
PERU 441 4455 1 year
Av. Camino Real N° 111 of. 805 B
San Isidro - Lima

POLSKA 801 300 420 2 lata

GROUPE SEB POLSKA Sp. z o.o.
koszt jak za ul. BukowiĔska 22b, 02-703
POLAND 2 years Warszawa
poáączenie lokalne
GROUPE SEB IBÉRICA SA
2 anos Urb. da Matinha
PORTUGAL 808 284 735 2 years Rua Projectada à Rua 3
Bloco1 - 3° B/D 1950 - 327 Lisboa
έρ ϗ ΓΩΣ΍ϭ Δϧγ
QATAR
4448-5555 1 year
www.tefal-me.com

GROUPE SEB IRELAND

REPUBLIC OF
IRELAND
01 677 4003 1 year Unit B3 Aerodrome Business Park,
College Road, Rathcoole, Co. Dublin
GROUPE SEB ROMÂNIA
ROMÂNIA 2 ani
ROMANIA
0 21 316 87 84 2 years
Str. Daniel Constantin nr. 8
010632 Bucureƕti
ɁȺɈ«Ƚɪɭɩɩɚ ɋȿȻ-ȼɨɫɬɨɤ»,
ɊɈɋɋɂə 2 ɝɨɞɚ 125171, Ɇɨɫɤɜɚ, Ʌɟɧɢɧɝɪɚɞɫɤɨɟ
RUSSIA
495 213 32 30 2 years ɲɨɫɫɟ, ɞ. 16Ⱥ, ɫɬɪ. 3
Δ ϳΩϭό γ ϟ΍ Δϳ Αέό ϟ΍ Δϛ Ϡ ϣϣ ϟ΍ ΓΩΣ΍ϭ Δϧγ
SAUDI ARABIA 920023701 1 year
www.tefal-me.com

SEB Developpement
SRBIJA 2 godine ĈRrÿD Stanojeviüa 11b
SERBIA
060 0 732 000 2 years 11070 Novi Beograd
GROUPE SEB SINGAPORE Pte Ltd.
SINGAPORE 6550 8900 1 year 59 Jalan Peminpin, #04-01/02 L&Y
Building, Singapore 577218
GROUPE SEB Slovensko, spol. s r.o.
SLOVENSKO 2 roky
SLOVAKIA
233 595 224 2 years
Cesta na Senec 2/A
821 04 Bratislava
SEB d.o.o.
SLOVENIJA 2 leti
SLOVENIA
02 234 94 90 2 years
Gregorþiþeva ulica 6
2000 MARIBOR
GS South Africa
Building 17, PO BOX 107
SOUTH AFRICA 0100202222 1 year The Woodlands Office Park,
20 Woodlands Drive, Woodmead 2080
GROUPE SEB IBÉRICA S.A.
ESPAÑA 2 años
SPAIN
902 31 24 00 2 years
C/ Almogàvers, 119-123, Complejo
Ecourban, 08018 Barcelona
SRI LANKA 115400400 1 year www.tefal-me.com
TEFAL SVERIGE SUBSIDIARY OF
SVERIGE 2 år GROUPE SEB NORDIC
SWEDEN
08 594 213 30 2 years Truckvägen 14 A, 194 52 Upplands
Väsby

392
 2 ans GROUPE SEB SCHWEIZ GmbH
SUISSE SCHWEIZ
SWITZERLAND
044 837 18 40 2 Jahre Thurgauerstrasse 105
2 years 8152 Glattbrugg
GROUPE SEB THAILAND
2034/66 Italthai Tower, 14th Floor, n°
ž¦³Áš«Åš¥ 02 769 7477 2 years
14-02,
New Phetchburi Road,
THAILAND
Bangkapi, Huaykwang, Bangkok,
10320
GROUPE SEB ISTANBUL AS
TÜRKIYE 2 YIL
TURKEY
216 444 40 50 2 years
Beybi Giz Plaza Dereboyu Cad.
Meydan Sok., No: 28 K.12 Maslak

ΓΩΣΗ ϣ ϟ΍ Δϳ Αέό ϟ΍ Ε΍έΎϣϻ΍ ΓΩΣ΍ϭ Δϧγ

UAE 8002272 1 year
www.tefal-me.com

GROUPE SEB USA

U.S.A. 800-395-8325 1 year 2121 Eden Road, Millville, NJ 08332

ɌɈȼ «ȽɪɭɩɋȿȻ ɍɤɪɚʀɧɚ»

ɍɤɪɚʀɧɚ 2 ɪɨɤɢ 02121, ɏɚɪɤɿɜɫɶɤɟɲɨɫɟ, 201-203, 3
UKRAINE
044 300 13 04 2 years ɩɨɜɟɪɯ, Ʉɢʀɜ,ɍɤɪɚʀɧɚ
GROUPE SEB UK LTD
UNITED KINGDOM 0845 602 1454 1 year Riverside House, Riverside Walk
Windsor, Berkshire, SL4 1NA
GROUPE SEB VENEZUELA
2 años Av Eugenio Mendoza, Centro Letonia, Torre
VENEZUELA 0800-7268724 2 years ING Bank, Piso 15, Ofc 155
Urb. La Castellana, Caracas
Vietnam Fan Joint Stock Company
2 năm
VIETNAM 08 38645830 2 years
25 Nguyen Thi Nho Str, Ward 9, Tan
Binh Dist, HCM city

ϥϣϳ ϟ΍ ΓΩΣ΍ϭ Δϧγ

YEMEN
1264096 1 year
www.tefal-me.com

393
 INTERNATIONAL GUARANTEE
Date of purchase: . . . . . . . . . . . . . . . . . . . . . . . . . / Date d'achat / Fecha de compra / Data da
compra / Data d'acquisto / Kaufdatum / Aankoopdatum / Købsdato / Inköpsdatum / Kjøpsdato /
Ostopäivä / Data zakupu / Data vânzării / Ʋsigijimo data/ Ostukuupäev / Datum nakupa /
Sorozatszám / Dátum nákupu / Pirkuma datums / Datum Kupovine / Datum kupnje / Data
cumpărării / Datum nákupu / Tarikh pembelian / Tanggal pembelian / Ngày mua hàng / SatÕn alma
tarihi / Ⱦɚɬɚ ɩɪɨɞɚɠɢ / Ⱦɚɬɚ ɧɚ ɡɚɤɭɩɭɜɚɧɟ / Ⱦɚɬɭɦ ɧɚ ɤɭɩɭɜɚʃɟ / ɋɚɬɵɥԑɚɧ ɦɟɪɡɿɦɿ /
ǾȝİȡȠȝȘȞȓĮ ĮȖȠȡȐȢ /ɧɸʊɸʓʛʂ ʜʗɿ / / 購買日期 /購入日/霡넺넱녅/˯΍ήθϟ΍ ΦϳέΎΗ /rϱήΧ ΦϳέΎΗ

Product reference: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . / Référence du produit / Referencia

del producto / Nome do produto / Tipo de prodotto / Typnummer des Gerätes / Artikelnummer van
het apparaat / Referencenummer / Produktreferens / Artikkelnummer / Tuotenumero / referencja
produktu / Model / Gaminio numeris / Toote viitenumber / Tip aparata / Vásárlás kelte / Typ
výrobku / Produkta atsauces numurs / Model proizvoda / Oznaka proizvoda / Cod produs / Produk
rujukan / Referensi produk / Mã sҧn phҭm/ Ürün kodu / Ɇɨɞɟɥɶ / Ɇɨɞɟɥɶ / Ɇɨɞɟɥ ɧɚ ɭɪɟɞɚ /
Ɇɨɞɟɥi / ȀȦįȚțȩȢ ʌȡȠȚȩȞIJȠȢ / ɝʏɻɼʃ / ¦n » œŸ¨·˜£´–”r /䓊品模型 /製品番号/뇑븽ꐺ/ ϞϣΎϜϟ΍ ΞΘϨϤϟ΍ ϊΟήϣ /
ϝϮμΤϣ ϞϣΎϛ ϊΟήϣ

Retailer name & address: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . / Nom et adresse du

vendeur / Nombre y dirección del minorista / Nome e endereço do revendedor / Nome e indirizzo
del negozzio / Name und Anschrift des Händlers / Naam en adres van de dealer / Forhandler navn &
adresse / Återförsäljarens namn och adress / Forhandler navn og adresse / Jälleenmyyjän nimi ja
osoite / nazwa i adres sprzedawcy / Numele úi adresa vân]ătorului / Parduotuvơs pavadinimas ir
adresas / Müüja kauplus ja aadress / Naziv in naslov trgovine / Tipusszám / Názov a adresa predajcu
/ Veikala nosaukums un adrese / Naziv i adresa maloprodaje / Naziv i adresa prodavca / Naziv i
adresa prodajnog mjesta / Nume úi adresă vân]ător / Název a adresa prodejce / Nama dan alamat
peruncit / Nama Toko Penjual dan alamat / Tên và ÿӏa chӍ cӱa hàng bán/ SatÕcÕ firmanÕn adÕ ve
adresi / ɇɚɡɜɚɧɢɟ ɢ ɚɞɪɟɫ ɩɪɨɞɚɜɰɚ / ɇɚɡɜɚ ɿ ɚɞɪɟɫɚ ɩɪɨɞɚɜɰɹ / Ɍɴɪɝɨɜɤɢ ɨɛɟɤɬ / ɇɚɡɢɜ ɢ
ɚɞɪɟɫɚ ɧɚ ɩɪɨɞɚɜɧɢɰɚɬɚ / ɋɚɬɭɲɵɧɵԙ ɚɬɵ ɠԥɧɟ ɦɟɤɟɧ-ɠɚɣɵ / ǼʌȦȞȣȝȓĮ țĮȚ įȚİȪșȣȞıȘ
țĮIJĮıIJȒȝĮIJȠȢ / ɧɸʊɸʓʏʉʂ ɸʍʕɸʍʡʋɿ ʞ ʇɸʔʘɼʍ / º°Â¨³š¸°¥¼n…°Š®o µŠ/ /零售商的店名和地
址/販売店名、住所/ꭁꎙ뇅넩ꌹ隱늱ꭁ/ Ϫϧ΍ϮϨϋ ϭ Δ΋ΰΠΘϟ΍ ϊ΋ΎΑ Ϣγ΍ / εϭήϓ ϩΩήΧ αέΩ ϡΎϧ

Distributor stamp . . . . . . . . . . . . . . . . . . . . . . . . . . . . ./ Cachet distributeur /Sello del distribuidor /

Carimbo do revendedor / Timbro del negozzio / Händlerstempel / Stempel van de dealer /
Forhandler stempel / Återförsäljarens stämpel / Forhandler stempel / Jälleenmyyjän leima / piHF]Ċü
sprzedawcy / ùtampila vânzătorului / Antspaudas / Tempel / äig trgovine / Eladó neve, címe/
Razítko predajcu / ZƯmogs / PHþDt maloprodaje/ PHþDt prodavca / PHþDt prodajnog mjesta / ùtampila
vân]ătorului/ Razítko prodejce/ Cap peruncit / Cap dari Toko Penjual / Cӱa hàng bán ÿóng dҩu/
SatÕcÕ FirmaQÕn Kaúesi / ɉɟɱɚɬɶ ɩɪɨɞɚɜɰɚ / ɉɟɱɚɬɤɚ ɩɪɨɞɚɜɰɹ / ɉɟɱɚɬ ɧɚ ɬɴɪɝɨɜɫɤɢɹ ɨɛɟɤɬ /
ɉɟɱɚɬ ɧɚ ɩɪɨɞɚɜɧɢɰɚɬɚ / ɋɚɬɭɲɵɧɵԙ ɦԧɪɿ / ȈijȡĮȖȓįĮ țĮIJĮıIJȒȝĮIJȠȢ / ɧɸʊɸʓʏʉʂ ʆʍʂʛɿ /
˜¦µž¦³š´…°Š®o µŠ / / 零售商的蓋印 /販売店印/販売店印/ꭁꎙ뇅덶넭/ Δ΋ΰΠΘϟ΍ ϊ΋ΎΑ ϢΘΧ / ϩΩήΧ ήϬϣ
ϭήϓ

394
BG 2-5 - 88-101 LT 46-49 - 242-255

BS 6-9 - 102-115 PL 50-53 - 256-269

CS 10-13 - 116-129 EN 54-57 - 270-283

HU 14-17 - 130-143 NL 58-61 - 284-297

RO 18-21 - 144-157 DA 62-65 - 298-311

SK 22-25 - 158-171 NO 66-69 - 312-325

SL 26-29 - 172-185 SV 70-73 - 326-339

SR 30-33 - 186-199 FI 74-77 - 340-353

HR 34-37 - 200-213 TR 78-81 - 354-367

ET 38-41 - 214-227 ES 82-85 - 368-381

LV 42-45 - 228-241

3FG
/$

395