Volk-Siroed BM1403C Instruction Manual - page 7
DETAILED PROGRAM DESCRIPTION
MAIN PROGRAM No. 1 + 2 + 3
(Triplication of main program for frequent use).
Main programs
Program No. 1
Program No. 2
Program No. 3
Baking PROGRAMS - description
Time setting
OFF
=0
Delayed start
Preheating
Start time setting
Preheating temperature setting
0 – 10 hrs.
20 – 50 °C
Knead 1
Kneading time setting
Kneading efficiency: P0 = 0 %, P1 = 10 %, P2 = 50 %,
P3 = 100 %
0 – 15 min
P = 0,
P = 1,
P = 2,
P = 3
Rise 1
Rising time setting
Rising temperature
(heating rate is preset to t2)
0 – 5 hrs.
20 – 50 °C
Knead 2
Kneading time setting
Kneading efficiency: P0 = 0 %, P1 = 10 %, P2 = 50 %,
P3 = 100 %
0 – 15 min
P = 0,
P = 1,
P = 2,
P = 3
Rise 2
Kneading time setting
Rising temperature
(heating rate is preset to t2)
0 – 5 hrs.
20 – 50 °C
Bake 1
Baking time setting
+ baking temperature
0 – 2 hrs.
50 – 230 °C
Bake 2
Baking time setting
+ baking temperature
0 – 2 hrs.
50 – 230 °C
Bake 3
Baking time setting
+ baking temperature
0 – 2 hrs.
50 – 230 °C
Each function of program 1, 2 or 3 has 2 setup steps (e.g. time + °C or time + engine power).
Delayed start (or preheating)
is often used within baking breads with quick leaving
agents. We do not use this function within “healthy” baking because long term natural
fermentation is better than the delayed start. In addition, pouring flour into the water
without prompt mixing makes the mixture inhomogeneous. Another problem with the
delayed start is also a loss of control over kneading and dough consistency.
Knead 1.
We prefer to start the program in the second step – fast kneading. Fast kneading
is the highest motor speed (marked as motor power “P = 3”). With this setting, the bread
maker can knead even the largest amount of dough in just two minutes! We add one
minute as a reserve and we have three minutes in total. If you need to prolong the
kneading time (e.g. because of the inappropriate consistency or adding a larger amount of
seeds or boiled corn), just switch the program off and then on again to run from the
beginning. As you can see, you do not need any special hoper within this procedure!
Another risk of automatic hoper failures is thus avoided.
Because there is no problem to wait a few minutes to finish kneading, you can still remove
the kneaders. Actually, it is a “perfect” system of folding kneaders, because they do not
remain in the bread at all! Additionally, you do not have to worry about failures of folding
mechanism.
Another advantage of this procedure is the possibility to smooth the dough surface with
watered fingers.
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