ETA Duplica Vital - Manual (Page 55)

2. 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.
3. CELOZRNÝ (WHOLEWHEAT)
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. TIME function is not recommended for this programme.
4. 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.
5. RYCHLÝ (QUICK)
The program is intended for baking of white, wheat and rye bread. This bread is smaller
with denser crumb.
6. SLADKÝ (SWEET)
For baking of sweet breads with crust crispier than with KLASIK (CLASSIC) program.
7. 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.
PREHEAT KNEAD 1 KNEAD 2 RISE 1 KNEAD 3 RISE 2 BAKE 1 BAKE 2 KEEP
Preparation phase WARM
Time scope setting (min.) 0 - 30 0 - 30 0 - 5 - 20 0 - 360 0 - 5 0 - 360 0 - 120 0 - 120 0 - 60
Preset (min.) 0FF 0FF 0FF 0FF 0FF 0FF 60 0FF 0FF
Temperature scope setting (°C) - - - 20 - 50 - 20 - 50 - - -
Preset (°C) - - - 30 - 30 - - -
- - - - - - LL LL -
- - - - - - L L -
Crust colour setting - - - - - - M M -
- - - - - - D D -
- - - - - - DD DD -
Preset - - - - - - M M -
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