ETA Crustum User Manual
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LIST OF PROGRAMS
1. KLASIK (CLASSIC)
The program intended for white wheat and brown rye bread; also for breads flavoured by
herbs and raisins. This is the most often used program.
2. TOASTOVÝ (TOAST)
The program is intended for light bread, French bread with crispy crust and light crumb.
This setup allows more time for kneading/mixing and rising required for „fluffy“ structure of
French bread. Note: A baguette is not the final form.
3. CELOZRNNÝ (WHOLE-WHEAT)
The program indented for baking of whole wheat bread from flour with low gluten content.
This setup allows longer time for kneading/mixing, rising (i.e. swelling up the grains) and
pre-heating.
4. RYCHLÝ (QUICK)
The program is intended for baking of white, wheat and rye bread. This bread is smaller
with denser crumb. Bread size may not be set in this program.
5. SLADKÝ (SWEET)
For baking of sweet breads with crust crispier than with
KLASIK (CLASSIC) program.
6. SUPER RYCHLÝ (SUPER FAST)
The program is intended for baking of white, wheat and rye bread. This setup shortens
time required for kneading/mixing, rising and subsequent baking to minimum. This bread
is smaller with denser crumb. Water (or other liquid ingredients) of temperature 48 – 50 °C
must be used for this program.
7. BEZLEPKOVÝ (GLUTEN-FREE)
The program is intended for baking of gluten-free bread.
8. TĚSTO (DOUGH)
The program is intended for kneading/mixing and rising of dough without baking. Various
ingredients for various types of bakery products may be used (e.g. bread croissants, pizza
etc.). If subsequent baking is required, set crust colour and program type. Cake size and
colour may not be set in this program.
9. MARMELÁDA (JAM)
The program is intended for jam or marmalade production from fresh fruits. Cake size and
colour may not be set in this program. For frequent preparation of jam we recommend
obtaining another pan used exclusively for this purposes. Acids released during cooking of
fruits may cause that bread prepared in the same pan will not release easily.
10. DORT (CAKE)
The program is intended for kneading/mixing of ingredients (e.g. for cake) then baked for
a set time. We recommend first mixing the ingredients into two portions and pouring them
to the baking pan. Cake size may not be set in this program.
11. SENDVIČ (SANDWICH)
This program is intended for baking of light bread with soft and rough crust.