Centek CT-1411. Bread Maker Specifications and Operation Manual

Specifications

Baking weight (gr) 450/680/1000

Power, W) 650

Menu in Russian +

Sound signal +

Informative LCD display +

Heat insulated housing +

12 automatic programs +

Power failure compensation system +

overheat protection +

Crust color: light / medium / dark +

Non-stick baking chamber +

Ready tone +

Measuring cup, spoon, hook for removing the baking chamber +

Cord length (m) 1.2

USER'S MANUAL (Operating Instructions)

BAKERY CENTEX ST-1411

CONTENT:

2. Description of the device

3. Completeness and device design

4. How to work

5. Care of the device

6. Specifications

7. Environmental protection, disposal of the device

8. Information about certification, warranty obligations

9. Manufacturer information

Please read this manual carefully before using it, which contains important information on the correct and safe use of the device. Please take care of the safety of this manual. The manufacturer is not responsible if the device is used for other than its intended purpose and in case of non-compliance with the rules and conditions specified in this manual, as well as in case of attempts to unqualified repair of the device.

If you want to transfer the device for use to another person, please transfer it along with this manual.

The bread maker is a household appliance and is not intended for industrial use!

1. SAFETY MEASURES

The device you have purchased meets all official safety standards applicable to electrical appliances in the Russian Federation. In order to avoid the occurrence of situations dangerous to life and health, as well as premature failure of the device, the following conditions must be strictly observed:

1. Before using for the first time, check if the specifications printed on the product match those of the power supply.

2. The device is intended for home use only.

3. The device is not intended for use by children under 8 years of age, or by persons with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless instructed in the use of this device and the possible dangers of improper use.

4. Do not exceed the amount of flour and yeast indicated in the recipe.

5. The appliance is not intended for use with a separate remote control or external timer.

6. During operation, the device may heat up, be careful.

7. Do not immerse the product and power cord in water or other liquids. If this happens, immediately unplug the device from the mains and, before using it further, check the functionality and safety of the device by qualified specialists.

8. If the power cord or any other part of the device is damaged, immediately disconnect the device from the mains and contact the manufacturer's service center. In case of unqualified intervention in the device device or non-observance of the device operation rules listed in this manual, the warranty will be void.

9. Always switch off and unplug the device after use and before cleaning.

10. Use of optional accessories may damage the instrument and void the warranty.

11. Do not touch rotating parts of the device during its operation.

12. To reduce the risk of fire, do not put metal foil or other similar materials inside the apparatus.

13. If cracks appear on the surface of the device, turn off the device immediately to avoid electric shock.

14. To avoid fire, do not cover the appliance with a towel, etc., thereby preventing the escape of steam and heat.

15. Do not unplug the device from the power supply by jerking the power cord or pull out the plug from the power outlet with wet hands.

16. Do not pull or carry the device by the power cord.

17. When the device is not in use, always disconnect it from the mains.

2. DESCRIPTION OF THE APPLIANCE

The device you have purchased has the following functions:

- Baking weight: 10OO g

-12 automatic programs: Basic, French Bread, Sweet Bread, Cupcake, Whole Wheat Dough, Sandwich, Quick Knead, Jam, Yoghurt Bread, Dough Kneading, Super Quick Bread, Bake.

-Heat-insulated housing

- Information LCD display

- Baking chamber with non-stick coating

- Sound signal

- Removable baking container

- Plastic case

1. Cover

2. Large viewing window

3. Non-stick chamber

4. Case

5. Control panel: LCD display, buttons

6. Measuring cup

7. Measuring spoon

8. Hook

9. Knife for kneading

COMPLETENESS:

Bread maker - 1 pc.

Baking dish - 1 pc Kneading knife - 1 pc. Measuring cup - 1 pc. Measuring spoon - 1 pc.

Hook - 2 pcs.

4. ORDER OF WORK

(BAKING BREAD

1. Place the device on a flat, dry, stable surface.

2. Turn the inner bowl counterclockwise until it stops and remove the bowl by the handle.

3. Pour water into the bowl.

4. Add ingredients as per recipe.

Carefully measure out the required amount of all ingredients.

5. Insert the bowl diagonally into the bread maker, then turn clockwise until it stops. Press down on the bowl to lock into position. Make sure the bowl is positioned correctly.

6. Close the lid and plug the device into a power outlet. The appliance will beep and the display will show the first program and the standard cooking time.

7. Set the loaf weight, crust color and select the desired program.

8. On / Off mode is activated by pressing the button once.

All other buttons are deactivated after starting the program except for the "On / Off" button

9. Press the On / Off button for 0.5 sec to pause. Hold the On / Off button for more than 3-5 seconds to turn off the program.

* If necessary, interrupt work and change settings, press the "On / Off" button. It is not recommended to press other buttons while the device is operating.

The audible signal sounds when:

1.connecting the device to the network,

2.Each time you press the buttons,

3.Pressing the On / Off button,

4. designation of the time of addition of additional ingredients [dried fruits, nuts],

5.the end of the program and the transition to heating mode,

6. Turn on the power failure compensation function.

1. BASIC MODE

Includes all three stages of bread preparation: kneading the dough, spreading [raising] the dough and baking.

2. FRENCH BREAD

It takes a longer time to prepare the bread, and the bread has a large, porous crumb and a crispy crust.

3. SWEET BREAD

Ideal for baking tea. In the baking process, you can add raisins, dried apricots or nuts. [To do this, pause the mixing process, open the lid and add the ingredients]

4. Cupcake

Add baking powder or baking soda to sweet dough and make a flavorful cake or cookie

5. WHOLE GRAIN BREAD

Bake healthy bread with fine or coarse flour. It is not recommended to use the delay function when baking such bread, as this may lead to undesirable results.

6. SANDWICH

Use this program to prepare fluffy and light bread with a thin crust.

7. KIND

Program for quick kneading, excluding lifting and baking processes.

8. JAM AND COMPOTES

Make aromatic homemade jam and compote. Pre-cut the fruit for them.

9. YOGHURT BREAD

Baking on fermented milk products always comes out lush, aromatic. It turns out to be very airy, soft, with a milky aroma.

10. DOUGH

Program for kneading various doughs with the ability to change the operating time. Doesn't bake bread. The water should be around 35 ° -45 °. Various additives can be added.

11. FAST BAKING

Program for quick kneading of dough.

12. BAKING

Program for additional browning of bread

BASIC FUNCTIONS AND BUTTONS

Incl. On / Off: Press to start or stop cooking by holding down

Buttons for setting the delay time You can pre-program how long the cooking process will end. Select a baking program, bread weight and crust color using the control panel buttons.

After that, by pressing the buttons again, set the delay time [after what time the cooking process will be completed, starting from this moment]. The display shows the delay time].

BAKING WEIGHT button Press the button to select the bread weight: 450, 680 or 10OO grams. The weight settings are indicated by symbols on the display. The baking weight determines the baking time.

BROWN COLOR button Press the button repeatedly to select "LIGHT", "MEDIUM" or "DARK" crust. The selected crust color is shown on the display.

Button for selecting programs - Press the button repeatedly to select one of the 12 programs. The program number will be shown on the display.

POWER FAILURE COMPENSATION SYSTEM

This device has 20 minutes of internal memory. In the event of a power outage, the bakery will keep your selected settings for 20 minutes. After the resumption of electricity supply, the bakery will continue to operate.

IMPORTANT FLOUR RECOMMENDATIONS

The properties of flour are determined not only by the variety, but also by the conditions of grain growing, the method of processing and storage. Try to bake bread with flour from different manufacturers and brands and find the one that suits your needs. The main types of bakery flour are wheat and rye flour.

Wheat flour finds wider application, due to the pleasant taste and high nutritional value of wheat flour products.

BAKERY FLOUR

Baker's [refined] flour consists only of the inner part of the grain, contains the maximum amount of gluten, which ensures the elasticity of the crumb and prevents the bread from falling off. Bread flour baked goods are fluffier.

Whole grain flour

Whole grain [wallpaper] flour is obtained by grinding whole wheat grains together with the shell. This type of flour has a high nutritional value. Whole grain breads are usually smaller in size. To improve the consumer properties of bread, whole grain flour is often mixed with bakery flour.

CORN AND OAT FLOUR

Combine wheat or rye flour with corn or oatmeal to enhance the texture and flavor of the bread.

SUGAR

Sugar enriches baked goods with additional flavors and gives the bread a golden color. Sugar is a breeding ground for yeast growth. Add not only refined, but also brown sugar and powdered sugar to baked goods.

YEAST

Yeast growth is accompanied by the release of carbon dioxide, which contributes to the formation of a porous crumb. Flour and sugar are a breeding ground for yeast growth Add fresh pressed or fast acting dry yeast. Dissolve fresh pressed yeast in warm liquid (water, milk, etc.], add fast-acting yeast to flour (they do not require preliminary activation, that is, adding water]. Follow the recommendations on the package or observe the following proportions:

1 teaspoon of fast acting dry yeast equals 1.5 teaspoon of fresh compressed yeast. Store yeast in the refrigerator.At high temperatures, the yeast dies and the dough does not rise well.

SALT

Salt gives the bread extra flavor and color, but slows down yeast growth. Do not use excessive amounts of salt. Always use fine salt (coarse salt can damage the non-stick coating of the pan].

EGGS

Eggs improve the structure and volume of baked goods, add additional flavor. Beat the eggs thoroughly before adding to the dough.

ANIMAL AND VEGETABLE FATS

Animal and vegetable fats make baked goods softer and have a longer shelf life. Before adding the butter, cut it into small cubes or let it thaw a little.

BAKERY POWDER AND SODA

Baking soda and baking powder [baking powder) shorten the time it takes to rise. Use baking powder or baking soda when baking in FAST MODE. Soda must be pre-mixed with citric acid and a little flour [5 g of baking soda, 3 g of citric acid and 12 g of flour). This amount of powder [20 g) is calculated for 500 g of flour. Do not use vinegar to quench baking soda, as this makes the crumb less homogeneous and more moist. Simply pour the baking powder [baking powder] into the mold, following the directions in the recipe.

WATER

Water temperature plays an important role when baking bread. The optimum water temperature is 20-25 ° С, for FAST MODE - 45-50 ° С. You can also replace water with milk or enrich the taste of bread by adding some natural juice.

DAIRY

Dairy products improve the nutritional value and taste of bread. The crumb turns out to be more beautiful and appetizing. Use fresh dairy or milk powder.

FRUITS and berries

For making jam, use only fresh and high quality fruits and berries.

DOSAGE

The secret of good bread lies not only in the quality of the ingredients, but also in the strict observance of their proportions.

- Use the kitchen scale or the supplied measuring cup and spoon.

- Fill the measuring cup with liquid up to the appropriate mark. Check the dosage by placing the cup on a flat surface.

- Thoroughly clean the cup before measuring another type of liquid.

- The flour should be sieved and the heap removed with a smooth knife.

- Do not condense dry ingredients by placing them in a measuring cup.

- It is important to sift the flour before measuring in order to saturate it with air to ensure the best baking result.

INSERT INGREDIENTS

- Recommended sequence for placing ingredients (unless otherwise indicated in the recipe): liquids (water, milk, butter, beaten eggs, etc.) are poured into the bottom of the baking dish, then dry ingredients are added, dry yeast is added only last

- Make sure that the flour is not completely wet, put the yeast only on dry flour. Yeast should also not come into contact with salt before kneading, as salt will reduce yeast activity

5. CARE OF THE APPLIANCE

- Clean the body of the appliance as needed, using clean warm water and a soft cloth, do not use abrasive detergents or dishwashing detergents.

- Thoroughly clean the inner bowl after each use. Use clean warm water and a soft cloth. Do not use abrasive detergents or dishwashing detergents. Do not wash the bowl in the dishwasher. To avoid damaging the coating of the inner bowl, never use hard brushes or scrubs to clean.

- When finished, wipe the bowl dry.

6. TECHNICAL CHARACTERISTICS

- Supply voltage 220-240 V ~ 50 Hz

- Power 650 W

- Baking weight 10OO g.

- Power cord length 1.2 m

7. PROTECTION OF THE ENVIRONMENT, DISPOSAL OF THE APPLIANCE

( ENVIRONMENT PROTECTION )

The packaging and the appliance itself are made of recyclable materials. Whenever possible, dispose of them in a container designated for recyclable materials.

( DISPOSAL OF THE APPLIANCE ~)

At the end of its life, the device can be disposed of separately from your normal household waste.It can be handed over to a special collection point for electronic devices and electrical appliances for recycling.

Materials are recycled according to their classification. By recycling this product at the end of its useful life, you will be making a big contribution to protecting the environment. The list of points of reception of electronic devices and electrical appliances for recycling can be obtained from the municipal authorities.

RECIPES:

1. BASIC BREAD

		680 g
1000 g		Water	220 ml
Water	300 ml	Oil	1/2 tbsp
Oil	2 tbsp	Salt	1/2 tsp
Salt	1/2 tsp	Sugar	2/2 tbsp
Sugar	3 tbsp	Flour	2/4 cup
Flour	3/4 cup	Powdered milk	2 tbsp
Powdered milk	2 tbsp	Yeast	1 Ch.L.
Yeast	1 Ch.L.

2.french bread

1000 g
Water	300 ml
Oil	1 tbsp / South
Salt	1/2 tsp
Sugar	2/2 tbsp
Flour	3/4 cup.
Yeast	1/4 tsp
Powdered milk	2 tbsp
S80 g
Water	220 ml
Oil	1 tbsp
Salt	1/4 tsp
Sugar	2 tbsp
Flour	2/4 cup
Yeast	1/2 tsp
Powdered milk	2 tbsp
3. SWEET BREAD
1000 g
Water	240 ml
Eggs	2 pcs
Sugar	1/2 tbsp
Salt	1/2 tsp
Oil	1/2 tsp
Flour	3 cups
Skimmed milk	2/2 cup
Yeast	1 tsp
Use a mixer to beat
eggs and water, then add the rest of the ingredients.
680 g
Water	150 ml
Eggs	2 pcs.
Sugar	1/3 tbsp
Salt	1/3 tsp
Oil	1 tsp
Flour	2 cups
Skimmed milk	2 cups
Yeast 4. Cupcake	1 tsp
1000 g
Eggs	4 things.
Milk	80 ml
Vegetable oil)	4 tbsp
Salt	1/2 tsp
Sugar	3/4 cup

Flour	2 cups
Cream	11/2 tsp
Vanillin	11/2 tsp
Baking powder	2 tbsp
680 g
Eggs	Zpc.
Milk	70 ml
Vegetable oil)	3 tbsp
Salt	1/4 tsp
Sugar	1/2 cup
Flour	2 cups
Cream	11/2 tsp
Vanillin	11/3 tsp
Baking powder	11/2 tsp
Please beat eggs with sugar first
in a mixer, then pour the resulting mixture
into the bowl and add other ingredients.
5. WHOLE GRAIN BREAD
1000 g
Water	330 ml
Salt	1 tsp
Sugar	2/2 tbsp
Oil	1/2 tbsp
Flour	2 cups
Whole grains	1/4 cup
Powdered milk	2 glasses
Yeast	1/4 tsp
680 g
Water	230 ml
Salt	1/2 tsp
Sugar	2 tbsp
Oil	1 tbsp
Flour	1/2 cup
Whole grains	1/4 cup
Powdered milk	1/4 cup
Yeast	1 tsp
6. SANDWICH
1000 g
Water	260 ml
Eggs	1 PC.
Oil	2 tbsp
Salt	1/2 tsp
Sugar	2/2 tbsp
Flour	3/2 cup
Powdered milk	2 tbsp. l.
Yeast	1/4 tsp

7. FAST BREAD

700 g
Water	130 ml
Eggs	2 pcs.
Oil	2 tbsp
Salt	1/4 tsp
Sugar	2 tbsp
Flour	2/2 cup
Yeast	2/2 tsp
This program is not suitable for adding
leaching additional ingredients. 8. JAM
Strawberry jam:
Strawberry:	400 g
Sugar:	350 g
Lemon juice:	1 tsp
Corn starch:	30 g
Banana jam:
Bananas:	400 g
Sugar:	350 g
Lemon juice:	1 Ch.L.
Corn starch:	30 g
Apple jam:
Apples:	400 g
Sugar:	350 g
Lemon juice:	1 Ch.L.
Corn starch:	30 g

680 g

Water: 140 ml

Yogurt: 150 g

Sugar: 2 tablespoons

Salt: 1/2 tsp

Oil: 1/2 tbsp

Flour: 2/4 cup

Yeast: 1 tsp

Attention!

For best results, use only fresh milk and unflavored yogurt.

Ketchup:

Tomatoes: 400 gr

Sugar: 350 g

Cornstarch: 30 g

When the jam is done, please clean the pan or it may damage the paint layer.