®
SMART BREAD MAKER
www.sanaproducts.eu
INSTRUCTION MANUAL
smart bread maker
®
GRAIN MILL
After grinding, flour starts to oxidize immediately. Unfortunately, this means
a gradual decline of nutritional values. So, when you open a package with
wholewheat flour at home, it has no original content of valuable substances
any more. However, how to have fresh unweathered flour always at hand?
Get yourself the Sana grain mill which is able to grain smooth and
wholemeal flour from any dry grains including maize. A 360W engine and
extremely resistant grinding stones grind 100g of grains in 1 minute. It is
not necessary to use any additives and preservatives. In addition, thanks to
the low temperature, essential oils and vitamins are not destroyed during
grinding. Products from this flour nourish and cure your exhausted body.
WHITE FLOUR VS. WHOLEWHEAT
FLOUR
Compared to wholewheat, white flour
contains by about 60% less calcium, 76% less
ferrum, 85% less magnesium, 78% less zink,
77% less vitamin B1, 80% less vitamin B2 and
86% less vitamin E.
SmartBreadMaker
CONTENTS
IMPORTANT SAFEGUARDS 2
SANA SMART BREAD MAKER 3
PACKAGE CONTENT 4
PROGRAMS 5
DISPLAY 6
BREAD MAKER CONTROL AND PROGRAM SETTINGS 7
MINIMUM AND MAXIMUM VALUES FOR THE MAIN PROGRAM SETTINGS 8
BASIC RECIPE SETTING ACCORDING TO THE FOLLOWING INGREDIENTS 10
TEMPERATURE DISTRIBUTION 15
STAINLESS BREAD PAN 16
SAVING GLASS LIDS 17
„TEMPEH MAKER“ AND ITS USE 19
THERMOMETER WITH TIMER FUNCTION 25
THERMOMETER WITH AN EXTRA WIDE MEASUREMENT RANGE 27
BAGUETTE MAKER AND ITS USE 27
PAY ATTENTION! 28
TROUBLE SHOOTING GUIDE 32
MINI RECIPE BOOK 34
LET’S START WITH TRADITIONAL LEAVEN 34
LEAVEN BREAD 35
LEAVEN BAKERY PRODUCTS 38
GLUTEN-FREE DOUGH 41
WHAT TO SPREAD ON BREAD ? 42
AMASAKÉ - DESSERT WITHOUT SUGAR 44
HOME-MADE YOGHURT 45
”TEMPEH” - A GIFT OF THE MILLENNIUM! 46
SOYA CHEESE NATTO 49
NATTO RECIPES 50
SLOW COOKING & BAKING IN SANA 50
HARMONIOUS PLATE 52
NOTES 53
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IMPORTANT SAFEGUARDS
Curing your bread maker: Before baking, do not forget to cure the heat element inside the bread
maker. Set the program Bake No. 4 for 15 minutes and 180 °C. Then place the bread maker with
the opened lid under the cooker hood and switch on! The bread pan has to always be in the bread
maker during this process in order not to damage the lid.
Before using the electrical appliance, the following basic precautions should always be followed:
1. Read all instructions.
2. Before using, check that the voltage of the wall outlet corresponds to the one shown on the rating plate.
3. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is
dropped or damaged in any manner. Return appliance to manufacturer or the nearest authorized
service agent for examination, repair or electrical or mechanical adjustment.
4. Do not touch hot surfaces. Use handles, knobs or oven gloves.
5. To protect against electric shock do not immerse cord, plugs, or housing in water or other liquid.
6. Unplug from outlet when not in use for more hours, before putting on or taking off parts, and before
cleaning.
7. Do not let cord hang over edge of table or hot surface.
8. The use of accessories not recommended by the appliance manufacturer may cause injuries.
9. This appliance is not intended for use by persons (including children) with reduced physical, sensory
or mental capabilities, or lack of experience and knowledge, unless they have been given
supervision or instruction concerning use of the appliances by a person responsible for their safety.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
12. Do not touch any moving or spinning parts of the machine when baking.
13. Never switch on the appliance without properly placed bread pan filled with ingredients.
14. Never beat the bread pan on the top or edge to remove the pan, this may damage the bread pan.
15. Materials not intended for baking must not be inserted into the bread maker as this can give rise to
the risk of a fire.
16. Never cover the bread maker with a towel or any other material, heat and steam must be able to
escape freely. A fire can be caused if it is covered by, or comes into contact with combustible material.
17. Turn any control to OFF, then remove plug from wall outlet.
18. Do not operate the appliance for anything other than its intended use.
19. This appliance has been incorporated with a grounded plug. Please ensure the wall outlet in your
house is well earthed.
20. Do not use outdoors.
21. If the supply cord is damaged, it must be replaced by the manufacturer or its service agent or
asimilarly qualified person in order to avoid a hazard.
22. The appliances are not intended to be operated by remote-control system.
23. Save these instructions.
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SANA SMART BREAD MAKER
Your „smart“ home bread maker
7 adjustable programs
You can bake small bread loaves as well as large ones (0.5-1.7 kg).
The most frequently used programs are duplicated.
Kneaders do not need to remain in a loaf.
It can cope well with pure rye dough kneading.
Baking is possible without "artificial" ingredients and thanks to stainless steel also without
Teflon.
It is possible to make traditional natural yeast.
Three-speed kneading
Digital thermostat for different kinds of fermentation – with the sensitivity of 1 °C
Two-phase rising for traditional preparation of leaven and sour dough
Three-phase baking allows custom setting during baking
Food heating with variable temperature
Wide range of supplementary accessories made from stainless steel, glass and ceramics
Simple “intuitive” control
Very low power consumption
Max. power:
ca 815 W
Dimensions:
w 40 x h 30 x d 24
Weight:
ca 10 kg
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3 models of Sana bread maker:
BASIC – STANDARD – EXCLUSIVE
stainless chassis
baking pan made of galvanized plate
transparent top viewing window
glass sensor buttons
Al-Teflon baking pan and kneaders
up to 1.7 kg of bread
Model: BASIC
Stainless baking pan and kneaders
up to 1.7 kg of bread
Model: STANDARD – EXCLUSIVE
„Baguette maker“
Composed of a hard metal stand
and two Al-Teflon forms
Model: EXCLUSIVE
„Tempeh maker“ is a stainless bowl with a set of
glass-ceramic lids for production of traditional
tempeh cheese.
Model: EXCLUSIVE
Saving glass lids
PACKAGE CONTENT
(depending on the version purchased)
SmartBreadMaker
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7.5 kg
0.5 kg
0.5 kg
1 kg
1 kg
0.5 kg
PROGRAMS
Learn to operate a single program and everything else will be a piece of cake!
No.
PROGRAM TYPE
1
1. main program
2
2. main program
3
3. main program
4
Baking
5
Jam
6
1. fermentation
7
2. fermentation
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10 kg
Needle multi-thermometer
with temperature alarm and timer
Model: EXCLUSIVE
Small + large measure cup
+ hook for removal of kneaders from bread
Needle thermometer
(illustrative photo - the model may vary
according to current availability)
Model: STANDARD
TOTAL
Minimum weight circa
DISPLAY
PROGRAM PHASES
FURTHER DESCRIPTION
kneading, preheating
rising, 1, 2, 3
baking
program number
key - key lock
4 large digits for time and
temperature, for example:
10:25 (10 hours 25 min.)
12 0 ° (120 °C)
PAUSE + TIME AND
TEMPERATURE SETTING
(increasing) Press and hold the
button for 1s for pause on/off
TIME AND TEMPERATURE
SETTING (decreasing)
Press and hold the button for
rapid value decreasing
TEMPERATURE DISPLAY
In the running mode (does not
set up the temperature)
Hold for 2 s - kneading on/off
(max. time of kneading is 1.5 min)
MENU
program 1 - 7 switch
FUNCTION - STEPS
Leads you through all program
phases
LIGHT/SOUND
Light on/off - max for 15 s.
Hold for 2 s – sound on/off.
KEY LOCK
Hold for 2 s - key lock/unlock
START/STOP
Hold for 2 s - program on/off.
Short touch returns you to the
home menu + counts the time.
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- You can use the "LIGHT" and "°C" buttons even when buttons are locked.
- When baking is finished, the time measuring still continues. If you forget to remove baked bread or you
want to wait an hour for the bread to cool, every 30 minutes until you turn it off the bread bakery beeps.
BREAD MAKER CONTROL AND PROGRAM SETTINGS
Press the Menu button to select the required program.
The function button leads you through all steps of
setting of values for your selected program.
Use „+” and „-” buttons to increase/decrease all
values for particular programs.
Plug the power cable into the outlet. The bread maker turns on automatically.
During the baking cycle, you can stop the bread maker by pressing and holding the
„PAUSE” button for 2 seconds. Press and hold this button to start the bread maker
again.
Press briefly to return values of particular programs to their default values. Press again
to end value setting and the overall time is counted. Hold the button for 2seconds to
start the selected and set program.
Program Off: Hold this button for 2 seconds to lock/unlock the control panel (the
control panel is unlocked for 5 minutes and the key sign on the display is flashing)
Program On: Hold this button for 2 seconds to lock/unlock the control panel (the key
sign on the display is permanently on/off)
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MINIMUM AND MAXIMUM VALUES FOR THE MAIN
PROGRAM SETTINGS
Main programs
Program No. 1
Program No. 2
Program No. 3
BAKING PROGRAM DESCRIPTION
Time setting
OFF=0
Delayed start
Preheating
Start time setting
Preheating temperature setting
0 – 10 hrs
20 – 55 °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
0 – 5 hrs
20 – 55 °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
0 – 5 hrs
20 – 55 °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 the program No. 1, 2 or 3 has 2 setup steps (e.g. time + °C or time + motor
power).
PROGRAM No. 1 + 2 + 3
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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. With the "°C" button, you can start/stop kneading during any program. If you decide to start
kneading manually, it's not necessary to set further kneading in the chosen program. (Kneading can be
turned off manually or it switches off in max. 1.5 min automatically.)
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 the folding mechanism.
Another advantage of this procedure is the possibility to smooth the dough surface with watered fingers.
And if you like working with rye, you can knead 100% rye dough, though rye does not have the proper
gluten for reverse drawing of the dough to kneaders. There is nothing easier than putting dough from the
walls to the kneaders with a wooden spatula. With the fast kneading function (P = 3), even rye dough is
finished in 3 minutes!
And one more advantage of fast kneading: controlled about-two-minute-long kneading has much less
gear and bearing wear compared to 20 minutes of kneading in conventional bread makers.
- For fast kneading (i.e. the highest motor performance „P=3“), do not set up longer time than 3-5
minutes to prevent motor from overheating or damage! Fast and short kneading = long service life!
Rise 1. Rising is so variable that it is possible to set a quick process with industrial leaven as well as slow
rising with natural leaven and special two-phase rising as well.
Knead 2. Short kneading between “Rise 1” and “Rise 2” is rarely used with healthy bread. Although, the
dough becomes more vivid, fluffy and nicer, this does not mean it will be of a higher quality, because of
more oxygenation causing degradation of important nutrients. However for occasional cakes with large
pores, this method is really attractive.
Rise 2 is usually omitted. When baking from home-made leaven, it is really reasonable because rising
needs a specific range of temperature which allows the propagation of live cultures. Home-made leaven
contains several healthy cultures and each of them propagates at a different temperature.
Bake 1, 2, 3. 3-phase baking is a novelty in this field. Now you are able to adjust the temperature
distribution during baking.
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Delayed start
Preheating
OFF min
OFF °C
OFF = 0 minutes – the function is off
When off, temperature does not matter.
Knead 1
0:00 hrs
P = 0
When start kneading manually, do not set the timer.
Motor power (speed) – off
Rise 1
2:00 hrs
27 °C
An approximate time for optimum amount of leaven
Optimum temperature for leaven and sour dough is 25-29 °C.
Knead 2
OFF
P = 0
0 minutes – the function is off
Motor power (speed) – off
Rise 2
2:00 hrs
37 °C
An approximate time for optimum amount of leaven
Optimum temperature for second rising of dough is 35-39 °C.
Bake 1
0:1
hrs
160 °C
For healthier baking, set lower times and temperatures.
(For first short baking, you can set higher temperature)
Bake 2
1:
5 hrs
1

°C
With glass lids, the final time and temperature are lower
and for smaller loaves of bread, the values need to be reduced
proportionally
Bake 3
OFF min
OFF °C
Time for 3. baking is off.
Do not set up the temperature.
TOTAL TIME

This bread is ready in 5 hours and 40 minutes.
BASIC RECIPE SETTING ACCORDING TO THE FOLLOWING
INGREDIENTS
Sample setting for basic bread with program No. 1 - with glass lids
Remember, basic bread is made of just flour and water. Other ingredients are just accessories
to be added appropriately! Refine according to your results.
500g of water, 700g of flour, 150g of leaven, 5g of salt, 2tbsp of oil, spices and seed to taste
(for quick industrial baking agents or yeast, adjust the rising time according to the
manufacturer)
16 steps in total for setting one recipe. Adjust the values according to your results!
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Delayed start
Preheating
OFF min
OFF °C
OFF = 0 minutes – the function is off
When off, temperature does not matter.
Knead 1
0:00 hrs
P = 0
When start kneading manually, do not set the timer.
Motor power (speed) – off
Rise 1
2:00 hrs
27°C
An approximate time for optimum amount of leaven
Optimum temperature for leaven and sour dough is 25-29 °C.
Knead 2
OFF
P = 0
0 minutes – the function is off
Motor power (speed) – off
Rise 2
2:00 hrs
37 °C
An approximate time for optimum amount of leaven
Optimum temperature for second rising of dough is 35-39 °C.
Bake 1
1:50 hrs

°C
Healthier slow gentle baking process at a lower temperature is
set here.
Bake 2
0:23 hrs
180°C
For final phase of baking (ca 23 min), higher temperature is necessary.
Without „glass lids“, the baking time is much longer!
Bake 3
OFF min
OFF °C
Time for 3. baking is off.
Do not set up the temperature.
TOTAL TIME
6:13
This bread is ready in 6 hours and 13 minutes
Sample setting for basic bread with program No. 2 - without glass lids
Remember, basic bread is made of just flour and water. Other ingredients are just
accessories to be added appropriately! Refine according to your results.
500g of water, 700g of flour, 150g of leaven, 5g of salt, 2tbsp of oil, spices and seed to taste
(for quick industrial baking agents or yeast, adjust the rising time according to the
manufacturer)
16 steps in total for setting one recipe. Adjust the values according to your results!
Notice how much energy is saved when baking with “saving glass lids”.
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Remember also that the thermometer has „the last word” at the end of baking!
If you measure about 95 °C in the coldest part of the bread, the bread is done (see the
STAINLESS BAKING PAN chapter).
Also keep in mind that with small loaves (e.g. 0.5 to 1 kg), it is reasonably necessary to
lower the temperature and/or the baking time. It can be easily found with a needle
thermometer!
PROGRAM No. 4 – BAKING IN THREE PHASES
Baking
Program No. 4
PROGRAM - description
Time setting
OFF=0
Bake 1
First baking time setting
+ baking temperature
0 – 5 hrs
50 – 230 °C
Bake 2
Second baking time setting
+ baking temperature
0 – 5 hrs
50 – 230 °C
Bake 3
Final baking time setting
+ baking temperature
0 – 5 hrs
50 – 230 °C
6 steps in total for setting one recipe – 2 steps for each function.
- If you have mastered setting of the first program, you have also mastered programs No. 2 and 3 and
also baking with program No. 4.
- The use of the baking program is very wide – from baking breads, pastries and Easter cakes to special
low-temperature preparation of meat and vegetable.
- In our small cookbook, which is included in this manual, you can find basic recipes for lower-
temperature cooking. We look forward to new delicacies directly from you!
- Using this program, it's possible to start kneading manually even in case of thinner dough.
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PROGRAM No. 5 – JAM
(preparation of lard, scraps, etc. is also possible)
Jam
Program No. 5
PROGRAM - description
Setting
(0 = OFF)
Mixing
+ baking 1
Time setting
Temperature setting
Kneading speed:
P=0, P=1 (10%), P=2 (50%), P=3(100%)
0 – 2 hrs
50 – 230 °C
P=0, P=1, P=2, P=3
Mixing
+ baking 2
Time setting
Temperature setting
Kneading speed:
P=0, P=1 (10%), P=2 (50%), P=3(100%)
0 – 2 hrs
50 – 230 °C
P=0, P=1, P=2, P=3
Mixing
+ baking 3
Time setting
Temperature setting
Kneading speed:
P=0, P=1 (10%), P=2 (50%), P=3(100%)
0 – 2 hrs
50 – 230 °C
P=0, P=1, P=2, P=3
9 steps in total for setting one recipe – 3 steps for each function.
There have also been many more functions enabled in the program for making jams. It is no problem if
you need to mix and warm the mixture at a changeable temperature. You can select not only the
kneading speed from 0 to 100% but also different times and even temperature distribution during
heating. Now you can also prepare “juicy or crispy” scraps and lard – epicures' favourite recipes!
Sample simple setting for jam in program No. 5
Mixing
+ baking 1
15 minutes
190 °C
P=0
1. step - preheating time setting
2. step - preheating temperature
3. step - motor, and thus the kneaders are switched off
Mixing
+ baking 2
60 minutes
170 °C
P=1
4. step - heating time
5. step - heating temperature
6. step – motor power (speed) is 10%
Mixing
+ baking 3
30 minutes
50 °C
P= 0
7. step - cooling time
8. step - minimum temperature
9. step - kneaders are switched off
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PROGRAM No. 6 + 7 – FERMENTATION (RISE)
Fermentation
Program 6
Program 7
PROGRAM - description
Time setting
OFF=0
Fermentation 1
Time setting
Rising temperature (accuracy 1 °C)
Heating rate setting (max=t5)
0 – 20 hrs
20 – 100 °C
t1, t2, t3, t4, t5
Fermentation 2
Time setting
Rising temperature (accuracy 1 °C)
Heating rate setting (max=t5)
0 – 20 hrs
20 – 100°C
t1, t2, t3, t4, t5
Fermentation 3
Time setting
Rising temperature (accuracy 1 °C)
Heating rate setting (max=t5)
0 – 20 hrs
20 – 100 °C
t1, t2, t3, t4, t5
9 steps in total for setting one recipe – 3 steps for each function.
What is the t1, t2, t3, t4 and t5 heating rate?
When you want to heat up a larger amount of food (e.g. various dough or larger container with yogurt),
you can set faster heating “t2” or “t3” at first and then after warm-up, set the “t1”.
t1 is designed rather for maintaining precise temperatures – maximum fluctuation is only +/- 1 °C.
t2 - t5 ensures faster heating, but temperature fluctuations are then much higher! Therefore, they are set
for faster initial heating, a larger volume of food or for higher fermentation temperatures –
approximately over 40 °C. Higher temperatures (over 40 °C) would not be reached by the bread maker
with the heating rate “t1”.
For comparison: t1 = 15 W, t2 = 30 W, t3 = 60 W, t4 = 120 W, t5 = 240 W !
Maximum time:
For programs 6 and 7, you can set up to 3 x 19:59 – this is nearly 60 hours! When the program is
running, just one of the three blocks is counting down. This number is flashing on the display. If the
program is still off, the display shows the total time of all three blocks.
However, if this sum exceeds the maximum range of the display 19:59, just the first conflicting digit will
be flashing – i.e. “1“0:00. (Sample total sum before start: 9:55 = 9hrs: 55min, 18:20 = 18hrs: 20min,
0:12 = 0hrs: 12min, flashing 1:30 = ? hrs: 30min…)
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TEMPERATURE DISTRIBUTION
min = 20 °C
30
40
50
55
20
30
40
50
60
70
80
90
100
50
60
70
80
90
100
110
120
130
140
150
160
170
180
190
200
210
220
max = 230 °C
Exposing the dough (and other foods
containing water) to temperatures
around boiling point or higher
causes a large production of steam
which absorbs heat quickly and thus
it is impossible to measure the
expected heat in the baking pan. In
order not to call higher baking
temperatures by words (“low,
medium, high”), we used amedium
without water for measuring – it was
oil! In the oil, we were able to
measure the real temperatures up to
230 °C!
The second condition was measuring at
room temperature – i.e. about 22 °C.
Setting fermentation temperatures
with fine resolution (1 °C)
Programs No. 1+2+3
Temperatures for special recipes
(resolution 10 °C)
(fermentation temperature, meal
warming up, low-temperature
treatment…)
Temperatures for baking and
special recipes - resolution 10 °C.
(meal warming up, low-temperature
treatment, baking, jams, lard…)
Baking pan
temperature in °C
Temperature distribution Temperature measurements
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Although stainless steel is more adhesive than Teflon, you do not have to worry about sticking of the
bread to the baking pan even if it is not greased. However, you have to forego unhealthy quick baking
habits. With this quick baking, there is “burning” and production of carcinogenic hydrocarbons,
including thick, hard crust over the entire surface of bread. Similar properties of tissues (mainly of blood
vessel and heart) are now the main cause of the most severe diseases. Bread is one of the main foods
and therefore, we should prefer a lower temperature and long baking time – or rather “steaming”
Attention, successful baking in stainless bread pans is subject to temperature setting maximum
up to 140-160 °C! (Short-term higher temperatures at the beginning or at the end of baking are
tolerated.) Minimum baking temperature is about 120-130 °C. Try it.
The second condition for easy removal of the bread from the bread pan is that the bread must cool
down in this stainless pan! To make the wet bread surface quickly dry, turn the lukewarm bread out and
scrape off the soggy part with a knife. Then store the dry and cooled bread.
ATTENTION: You cannot bake small loaves at higher temperatures and for longer times! The exact time
will always be assessed by a needle thermometer - see the picture on the next page!
STAINLESS BREAD PAN
for kneading, rising and baking in the multifunctional bread maker
Stainless bread pan for multifunctional bread makers are made of
stainless steel for food purposes. The material composition ensures long
life and therefore the lower part with seals is detachable using stainless
screws to enable the seals to be exchanged and for cleaning.
Stainless material is not recommended when using unnatural leaving
agents, too much sugar or other sweets. They increase the risk of
burning! Bread pan does not need to be greased.
After removing the stainless steel bread pan from the bread maker, drape
over a dishtowel and cover it with a glass lid or an impermeable bag
(preferably bio-bag made from vegetable starch).
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The kneading paddles are also made of stainless steel. The paddles
are mechanically extremely durable and unhealthy aluminium and Teflon
do not abrade. Supplied in matt (sand blasted - without any chemical
treatment).
Simply fine-tune the baking temperature by sticking a needle sensor in the
coldest part of the bread which is about one centimetre below the top edge
of the bread (when using “saving steam” glass lids, the coldest part is
exactly in the middle) and wait until the temperature reaches about 95 °C.
If you use „saving” glass lids, the coldest part of the bread will be right in the
middle.
SAVING GLASS LIDS
Put these glass lids onto the pan after the last kneading.
Usually, this is after the first three minutes of kneading.
They help to keep the heat in the form of steam in the
baking pan. The bread surface is softer and the baking
time is reduced by up to an incredible one third!
When you measure the temperature of the bread, just slide the lids
aside to create a narrow gap in the middle to insert the needle. By
setting the size of the gap, you can also let the steam escape to dry
the bread crust (we do not recommend to use the "dry" method of
preparation too often).
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In ½ - 1½ hours after baking, you can remove the baking pan (even
without oven gloves) and put a cloth under the glass lids. The cloth is
moistened with emerging drops and prevents the surface to dry.
Although, if you leave the glass lids in the bread maker 1-2 hours longer,
the bread quality does not suffer much. If you do not remove the lids in
time, drops will flow down onto the bread. (As you can see with drops, the
environment in the baking pan is not dry and the bread does not dry out.)
WARNING: Glass lids are chemically tempered but still we do not recommend exposing them to too
large temperature differences or using them for a high-grade baking! Do not put warmed glass lids on
cold or wet surfaces!
If there is a handle that does not allow you to lay lids, remove it.
Styles of baking bread and pastries:
1. Classic method in hot dry heat without a baking pan (dough must be thicker to maintain the
bread shape which is an undesirable characteristic for a healthy life style).
2. Baking in open baking pans which allows you to work with thinner dough and the bread keeps its
shape.
3. Baking in baking pans with „saving glass lids“, makes the bread softer, significantly shortens
the baking time and the enclosed space does not allow the bread surface to dry out.
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SmartBreadMaker
„TEMPEH MAKER“ AND ITS USE
Tempeh maker is a new product for easy production of traditional tempeh cheese. You will really
appreciate working with the porous ceramic lids as they stabilize the humidity in the bowl better with
inoculated cheese. When your cheese is good (it has a nice clean look, smells gently like mushrooms,
has no colour spots and is not wet or sticky), then you will appreciate working with ceramics.
Tempeh set
Sana exclusive package includes also a complex set for Tempeh cheese preparation:
1/ stainless basin
2/ small ceramic lid
3/ large ceramic lid
4/ glass lid
5/ baguette maker stand
6/ coconut or rice brush
7/ multithermometer with temperature alarm
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One basin is for about 500 g of cheese. Minimum load for smaller ceramic lids is up to ca 250 g in case
of so-called „contactless” technique and 300-500 g in case of contact technique. We use larger
ceramic lids only for contactless maturation, except the case of a full basin where the lid is in contact
with the cheese.
Holes in the middle of ceramic lids (along with a small gap along the circumference) are used not only
for the necessary partial air access, but also for a more practical grip.
To prevent large air access and the rapid drying of porous ceramics, cover them partially with one glass
lid. Thus you create two covered visors for observing cheese.
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Each lid has a hole for the cable from the thermometer. When the production is more frequent,
temperature monitoring in tempeh cheese is demanding. In the second half of the maturation time, the
culture produces extensive heat and this requires continuous correction. There is a thermometer with
the temperature alarm or a special USB-thermometer for these purposes. If the cheese temperature is
higher than the set temperature in the bread maker due to the maturation, decrease the set
temperature.
After pouring legumes into a basin, it is recommended to smooth the surface with a damp ceramic lid
because it does not stick to legumes so much.
If you own a baguette maker, you can use it as a stand for basins. However, you have to remove the side
brackets (see blue arrows) to enable the basins to stand there.
The order of assembly from the bottom: Baguette maker stand (it can be placed in the upper or
lower level), upper basin of the baguette maker, first basin with tempeh and smaller ceramic lids and
glass lid. If you have two stainless basins, put the second one onto the first one instead of glass lid which
will be on the top. Lead the sensor cable according to the red arrow.
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SmartBreadMaker
Beginners can experiment with shorter and lower cheese forms. If this fails, then they will not be so
disappointed.
Store the cheese in the form of a „sandwich”. In this state, the „live” cheese stays fresh for several days.
The best course would be to finish the maturation by placing the warm ripening cheese into a freezer -
until the temperature drops below +10 °C. This is the only way to stop self-heating. Then you can put it
into arefrigerator with the temperature below +10 °C (it is difficult to cool the ripening cheese without
afreezer). Because the culture is still alive, the cheese matures very slowly in the refrigerator.
Freezing: You can also freeze the cheese, but remove the ceramic lids beforehand.
Another advantage of porous ceramic is the use for storage of the finished cheese. The finished cheese
is simply cut in half and placed between wet ceramic lids.
Good advice: After cutting in half, attach the bottom "sticky" sides to each other and attach the lid to the
surfaces of cheese that were at the top. They are drier and do not clog pores of ceramic lids so much.
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When using non-absorbent lids during tempeh preparation, the cheese would go bad.
After using ceramic lids, do not forget to brush the surface thoroughly (especially those parts that were
in contact with the cheese) and then simmer uncovered for a few minutes.
To avoid having to constantly moisten the ceramic lids, insert them into plastic bags. The products will
not go bad there as a result of the precipitated water. The porous ceramic absorbs free water (also
precipitated drops) from both sides and maintain the proper environment both in cheese and in the bag.
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Environmental product declaration
- Ceramic lids are made of clays, kaolin and other natural rocks.
- Fully soaked ceramic lids take at least one day to dry at room temperature.
- Protect surface against grease, dirty water, etc.!
- When ceramic lids stop sucking water after time, grind the surface with sandpaper with grain size of
about 120.
- Ceramic lids are subject to wear and can be purchased separately.
Pre-moistening of ceramic lids:
Before use it is necessary to moisten lids to about 10-50%. It is recommended to weigh the lid
completely dry and fully soaked and engrave the values in the corner of the lid. If the dry weight of the lid is
200 g and the weight of the fully soaked lid is 220 g, then 50% wet will be 210 g.
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SmartBreadMaker
THERMOMETER WITH TIMER FUNCTION
with alarm temperature set to 150 °C + wide timer range from 1 sec. to 99 hours.
This thermometer equipped with timer function is designed for
use in the kitchen and for „do-it-yourselves” as well.
Temperatures out of the measurement range are viewed on
the display as follows: „--“.
Temperature measurement range: –20 °C to + 150 °C
For temperature measurement, a stainless measuring
sensor with cable (5) is used.
When the temperature exceeds 70 °C expose the metal
end only, not the plastic parts or cables!
Attention! Always remove the sensor end cover before starting the measurement (8). Please note, the
thermometer case is not waterproof and neither is the needle opening (7). Always keep in mind that it
must not be immersed into liquid. You can use a clip or a peg to secure the needle in a container in
avertical position, so the water level does not reach the plastic slider on the other end of the needle (7).
Positioning and assembly
This thermometer with timer function is possible to stand on a table in a vertical position or a slope using
a stand or it may be secured to a metal surface using a magnetic holder.
Measurement and temperature control up to 150 °C
Insert the sensor (needle 6) into the socket on the right side of the case (connector 5).
Switch the button 4 into position THERMO.
Use buttons 1+2 to set the temperature to be signalized (this value must be always higher than actual
temperature).
Use button 3 to switch over the sound alarm (symbol "waveline" is viewed instead of "bell" symbol).
Touch buttons 1+2 at the same time to switch off the alarm (symbol „waveline“ changes back into
„bell“ symbol).
Timer function - downward time counting
Switch button 4 to the TIMER position.
Use buttons 1+2 to set the required time period (within the range 99 hours to 59 seconds.
Use button 3 to switch off the activated alarm after the period set elapsed, but please note, the previous
time setting on the display remains unchanged.
Touch buttons 1+2 at the same time to switch off the function and clear the display.
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Battery replacement
The 1.5 V AA alkaline battery is located in the rear part of the equipment under the stand.
Safety instructions (applied to all thermometer types).
- Property damages caused due to not observing instructions in the user manual will result in non-
acceptance of such warranty claims.
- The manufacturer takes no responsibility for property damages and injuries caused due to not
observing safety regulations.
- Do not use the thermometer near inductive or transmitting devices such as cell phones, microwaves,
induction ovens etc.
- Do not expose the device to direct sunlight and extremely high or low temperatures, keep it out of
water and moisture.
- Do not expose the device to shocks or shaking, do not use it in dusty environments. Do not allow
children to touch and operate it.
- The ends of replaceable sensors are subject to common wear, prevent them from burning out or
cable damage.
Preserve the environment and follow health protection instructions and regulations!
Always keep unused batteries in a safe place out of reach of children and pets to prevent swallow
hazard. Check the batteries on a regular basis, they can leak out and the electrolyte may cause skin burn
or damage to the product. Avoid short circuiting the batteries and expose them to fire, there is
dangerous explosion hazard. Used batteries and electrical appliances are dangerous waste. Such
waste has to be disposed properly in compliance with relevant environmental regulations. There are
special disposal containers available in retail stores or in waste and recycling centres.
Maintenance of the thermometer (for all types).
Do not use any liquids or liquid cleaning agents and chemicals to clean the thermometer. Only
professional persons from authorized service centres can carry out repairs of the device. Please note
again, neither the upper end of the metal needle nor the plastic body of the thermometer can be
immersed into any liquid – these parts are not waterproof.
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SmartBreadMaker
BAGUETTE MAKER AND ITS USE
a/ assemble the wire construction of the baguette maker as in the picture and insert one or layers of
forms
b/ make suitable dough according to our (or any other) recipes, shape it and place in a form
c/ remove the bread pan form the bread maker and insert the construction with dough into the baking
compartment and close the lid
d/ set the corresponding program values and then start
e/ check the baking process with a thermometer and adjust the time of the program according to
measured values (remember that the lower form bakes faster and must be removed before).
THERMOMETER WITH AN EXTRA WIDE MEASUREMENT RANGE
Measurement temperature range: -50 °C to 200 - 300 °C (depending on the type)
A stainless steel end for measurement available
When the temperature exceeds 70 °C, expose the metal end only, not the plastic cover!
3 buttons: ON/OFF, °C/°F, HOLD (hold the measured value)
(Use the fourth button to read the minimum or maximum temperature.)
Battery type and replacement: there is an arrow on the top of the thermometer indicating the rotation
direction of the battery cover. Turn the cover to loosen or tighten (approx. a ¼ rotation). Battery type:
AG 13 (357 A), 1,5 V.
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SmartBreadMaker
PAY ATTENTION!
- Never run any program without inserting a reasonably large product containing water into the
baking compartment of the bread maker to avoid damage of plastic parts of the lid that are
“cooled” with steam lose from the product.
- Press the function (step) button to store the last change of setting for each step in the memory.
- All programs remain set even after the bread maker is switched off.
- In case of sudden power failure, the program will run for at least another 15 minutes!
- When the running program is coming to the next function, you will hear a short beep. There is
a long whistle at the end of the program.
- If the temperature in the bread maker is below 5 °C or the internal temperature sensor is
broken: the bread maker whistles and the display shows „LLL“
- In case of bread maker overheating (230-240 °C), the program shuts down heating, the
bread maker whistles and the display shows „HHH“
- If you do not want to use the hook for „pulling“ kneaders out of the finished bread (each
kneader damages up to 4 slices of bread), always use “fast kneading” (i.e. set the motor power to
P3) and then remove the kneaders. In three minutes, you are able to knead the largest amount of
dough, including “heavy” completely rye dough, which we can help with a wooden spatula! Do
not be afraid of the high speed of the kneaders, it is only about twice the speed of conventional
bread makers.
- Measuring cups are less practical for owners of digital kitchen scales. With daily basic food
preparation, the function “tare” (fast reset) shortens the preparation time. If the scale is able to
measure with accuracy of 1 g, you can easily weigh salt and spice as well.
- Sensor buttons are very sensitive and therefore we recommend locking the keyboard after
switching the program on. Buttons can be locked/unlocked automatically (in this case, the key
flashes on the display for a while). This is particularly advantageous when the bread maker is
within the reach of children or when you have increased moisture in the kitchen. Because of
different finger properties of everyone, find the best place on the button which responds most
sensitively to your touch – e.g. on the left, right or inner edge of the button symbol.
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- Yeast and other accelerating raising agents. The name „Sana“ (Latin meaning „to heal“)
shows we do not want to recommend artificial raising agents or other accelerating raising agents.
High-quality healthy food preparation is guaranteed only with well-proven natural traditional
methods!
- Ensure the proper range of cereal! If the bread is of a low quality (e.g. it is soggy after baking or
the dough “falls” during rising), check first whether you use flour of “bakery (bread) quality”. Most
often, this problem applies to the most widely used wheat. If wheat is not of a bakery quality, do not
look for an error in the bread maker or its programs but at the miller who is responsible for the flour
quality.
- Ingredient measurement: One of the most important steps for making good bread is proper
amount of ingredients. It is strongly suggested to use a measuring cup or a measuring spoon to
obtain accurate amounts, otherwise the bread will be heavily influenced. Using modern digital
scales, you do not have to use a measuring cup and preparation of your recipes will be even faster
and more accurate!
- Weighing liquid ingredients: Water, fresh milk or milk powder solution should be measured
with measuring cups. Observe the level of the measuring cup with your eyes horizontally. When
you measure cooking oil or other ingredients, clean the measuring cup thoroughly without any
other ingredients.
- Dry measurements: Dry measuring must be done by gently spooning ingredients into the
measuring cup and then once filled, levelling off with a knife. Scooping or tapping a measuring
cup with more than is required. This extra amount could affect the balance of the recipe. When
measuring small amounts of dry ingredients, the measuring spoon must be used. Measurements
must be level, not heaped as this small difference could throw out the critical balance of the
recipe.
- Adding sequence: The sequence of adding ingredients should be abided, generally speaking,
the sequence is: liquid ingredient, eggs, salt and milk powder etc. When adding the ingredient,
the flour can't be wetted by liquid completely. The yeast can only be placed on the dry flour. And
yeast can't touch with salt. After the flour has been kneaded for some time, you can add fruit and
other ingredients into the mixture. If the fruit ingredients are added too early, the flavour will be
diminished after long mixing. When you use the delay function for a long time, do not add
perishable ingredients such as eggs, etc.
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- Bread pan removing and inserting:
Grab the edge of the pan with your fingers and pull upward to release e.g. its right side. Simultaneously,
the other side is released too and the pan can be easily removed.
When inserting the bread pan, place it on the carrier in
the middle of the bottom of the baking compartment
and press on the right and left side. If the pan does not fit
in on both sides, remove it again, turn the kneader shaft
and repeat.
Attention: If the pan is hot, leave it cool down or use
oven gloves.
- Teflon and galvanized surfaces of home bread makers are subject to wear. The same is with
bearing and gear belts.
- Some parts of the bread maker and some accessories are made by hand in small
quantities. Therefore, there could be any minor deficiencies in finishing, packaging or design.
However, we believe you will definitely be satisfied with their practicality and long life.
- Baking pan washing: Stainless or Teflon baking pan cannot be washed in dishwasher. In general,
the food stainless steel is very resistant to mechanical and chemical action. However, this does not
apply to the stand with bearings. Some chemical cleaners would corrode it.
Good advice: Based on our experience, we recommend not to clean the stainless inside of the bread
pan thoroughly - do not polish it excessively because the metal material would affect the biochemical
value of our food more intensely. Laboratory analyses have clearly shown that the thinner our food is
and the better contact with metal it has, the more the amount of vitamins decreases. This phenomenon
is most relevant for liquid foods (sauces, milk, drinks, etc.). On the contrary, the biological value of firmer
texture (various cakes, steaks or dough) is in the contact with the metal almost unchanged.
- Removing „baked“ kneaders from the bread using a hook. You will use it only for special
recipes or in the case you forget to remove kneaders after
the last kneading. In such cases, turn the loaf upside down,
insert the narrow side of the hook into the hole made by
akneader axis, hook the kneader and pull it out.
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Although you can find lots of interesting recipes on the internet, remember, that the
best recipe for bread is just flour and water. Other ingredients are only for our taste
and eyes, not for health.
We hope you will discover new recipes with new functions of your bread maker. We
are looking forward to new ideas that you can send also via the internet – please visit
our website www.smartbreadmaker.com. Particularly, we would be grateful for
recipes directly from the nature – in bioquality!
Correct disposal of this product
This marking indicates that this product should not be disposed with other household
wastes throughout the EU. To prevent possible harm to the environment or human
health from uncontrolled waste disposal, recycle it responsibly to promote the
sustainable reuse of material resources. To return your used device, please use the
return and collection systems or contact the retailer where the product was purchased.
They can take this product for environmentally safe recycling.
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TROUBLE SHOOTING GUIDE
No.
PROBLEM
CAUSE
SOLUTION
1
Smoke from ventilation
hole when baking
Some ingredients adhere to the heat
element or nearby, for the first use, oil
remained on the surface of heat
element.
Unplug the bread maker and clean
the heat element, but be careful not
to burn yourself, during the first use,
dry operating and open the lid.
2
Bread bottom crust is too
thick
Warm bread was baked too long in the
bread pan, therefore too much water
was lost.
After baking, remove the bread with the
bread pan a let it cool. The next time,
decrease time and/or temperature.
3
Is very difficult to take
bread out
Kneader adheres tightly to the shaft in
bread pan.
After taking bread out, put hot water
into bread pan and immerse
kneader for 10 minutes, then take it
out and clean.
4
Ingredients not mixed
evenly and baked badly
1. selected program menu is improper.
2. after operating, open cover several
times and bread is dry, no brown crust
colour
3.Stir resistance is too large so that
kneader almost can't rotate and stir
adequately.
1. Select the proper program menu.
2. Don't open cover at the last rise.
3. Check kneader hole, then take
bread pan out and operate without
load, if not normal, contact with the
authorized service facility.
5
Hear the motor noises
but dough isn’t stirred
Bread pan is fixed improperly, dough is
too large to be stirred or the kneaders
worked free from the axis.
Check whether bread pan and
kneaders are fixed properly and dough
is made according to the recipe and
the ingredients are weighed accurately.
6
Bread size is so large as
to push cover
Too much yeast, excessive flour or
water. Too high temperature or too long
rising.
Check the above factors, reduce the
amount properly according to the
recipe.
7
Bread size is too small or
bread does not rise
No yeast or the amount of yeast is not
enough, moreover, yeast may have
apoor activity as water temperature is
too high or yeast is mixed together
with salt, or the environment
temperature is lower.
Check the amount and performance
of yeast, increase the environment
temperature properly.
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SmartBreadMaker
No.
PROBLEM
CAUSE
SOLUTION
8
Dough is so large to
overflow bread pan
The amount of liquids is so much as
to make dough soft and yeast is also
excessive or the dough rose too long.
Reduce the amount of liquids and
improve dough rigidity or adjust the
time of rising.
9
Bread collapses in the
middle when baking
dough
1. used flour is not strong powder and
can't make dough rise.
2. too much yeast, yeast temperature
is too high or the time of rising is too
long.
3. excessive water or yeast makes
dough too wet and soft.
1. Use bread flour or strong powder.
2. Use yeast under room temperature
or reduce the time of rising.
3. According to the ability of
absorbing water, adjust the water
amount in the recipe.
10
Bread weight is very large
and the structure is too
dense
1. too much flour or short of water.
2. too many fruit ingredients or too
much whole wheat flour.
1. Reduce flour or increase water.
2. Reduce the amount of
corresponding ingredients and
increase yeast.
11
Middle parts are hollow
after cutting bread
1. Excessive water or yeast or no salt.
2. water temperature is too high.
1. Reduce properly water or yeast
accordingly and check salt.
2. Check water temperature.
12
Bread surface is adhered
to dry powder
1. there are strong glutinosity
ingredients in bread such as butter
and bananas etc.
2. not stirred adequately or short of
water.
1. Do not add strong glutinosity
ingredients into bread.
2. Check water and the mechanism
of the bread maker.
13
Crust is too thick and
baking colour is too dark
when making cakes or
food with excessive
sugar.
Different recipes or ingredients have a
big effect on making bread, baking
colour will become very dark because
of too much sugar.
If baking colour is too dark for the
recipe with excessive sugar, touch
start/stop to interrupt the program
5-10 min before intended finishing
time. Before removing the bread
you should keep the bread or cake
in bread pan for about 30 to 60
minutes with cover closed.
14
The display shows
incorrect and unusual
values.
The display has started incorrectly and
needs to be restarted.
If the ”small restart” (switch off and
on) does not help, unplug the bread
maker for at least 30 minutes a
restart it completely.
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MINI RECIPE BOOK
LET’S START WITH TRADITIONAL LEAVEN
If you decide to make your own leaven for the first time, you will need a lot of patience. We put ca 100 g
of rye or wheat flour into a jar and add ca 80 ml of water – approx. 27 °C. After stirring it for a while we
should get pulp consistency. Next, we put a cover onto the jar but not a threaded one (leaven must
“breathe”). Then we put the covered glass into the bread maker, start the function “fermenting”, set the
temperature at 27 °C (+/- 2 °C) and leave the covered jar in the bread maker for about 6 hours. Then
we take away a part of the dough, mix it with the same amount of fresh water and flour and let it ferment
again under the same conditions. This is called “leaven feeding” and it is necessary to do it every couple
of hours for 3 days. In the end, the leaven produces within 2 – 4 hours enough bubbles and its volume
multiplies. This is the right time to use it for preparing bread dough or into other bakery products!
If – at any moment of the process – the leaven produces an unpleasant smell, stop everything and start
again. Finished leaven (so called “established leaven”) should be of pleasant, slightly sour smell and of
medium dense consistence. When making dough, you should always leave ca ¼ of it in the jar for future
baking. In theory, it is possible to use the basic leaven every 2 – 4 hours to make new dough.
Storing of traditional leaven
Be careful about leaven storage! It was already
explained that it is impossible to store leaven and
industrial yeast in one refrigerator. In fact, we do not
need to have any yeast at home as it is possible to
use home-made leaven instead of unnatural
lightening agent in all kinds of dough. The leaven
must not be too thin. It should be of pleasant,
slightly sour smell and must not be frozen or dried!
Next “leaven feeding” is necessary after about
5days.
By Ota a Petra Reiss
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DO NOT FORGET...
…that to make ordinary bread, only flour and water is needed. Other ingredients are additional and
should be used adequately! Then it depends on bakery-skills only.
LEAVEN BREAD
Simple wheat bread with seeds
600 g of organic wholemeal bakery wheat flour
150 g of ripe wheat or rye leaven
400 g of quality water
Up to 100 g of different kinds of seeds
(sunflower, pumpkin, ground flax)
10 g of coarsely ground caraway
3 – 6 g of sea salt
Wheat bread with boiled cereals (suitable for children’s snack)
600 g of organic wholemeal bakery wheat flour
150 g of ripe wheat or rye leaven
400 g of quality water
200 – 400 g of boiled cereals (rice, oat, millet, groats …, the amount does not matter much)
10 g of coarsely ground caraway (it is possible to add a little fennel, coriander…)
10 – 20 g of oil, e.g. olive oil
3 – 6 g of sea salt
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Good advice: cumin and other spices with sharp edges are necessary to crush or grind, so they do not harm
the lining of the digestive tract, especially with children.
Rye bread
600 g of rye flour
200 – 250 g of wheat or rye leaven
400 g of water
5 – 8 g of sea salt
10 g of bread spices
Up to 20 g of olive oil
Ca 100 g of various seeds
We put leaven into a vessel, add water and mix it a little with a wooden spatula. Next, we add flour and
other ingredients. Rye flour is sticky and it is difficult to mix, therefore we help the blades with a spatula. If
we have enough time, we let the dough rise for about 2 – 2 ½ hours, at 27 – 30 °C. After the first rising
phase we mix it for about 3 minutes again and then we remove the blades. The dough aerates more and
rises better then. The second rising phase should be set for 3 – 4 hours and then baking follows. If we do
not interrupt rising with the second mixing, we let the dough rise for about 6 hours at 27 – 30 °C.
According to the results, you can adjust temperatures, times or the amount of leaven. Baking is always
the same. First we bake the bread for about 15 minutes at 160 °C and next 1 ½ hour at 130 – 150 °C.
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Our recipes support healthy lifestyle. Therefore we are not concerned with products and ingredients that
are not suitable for our good health (mineral lightening agents, GM yeast). We also avoid strange
combinations of ingredients: milk with sugar and flour (except of feast baking), multigrain bread etc.
Ideal bread for everyday use is simple: 1 – 2 kinds of cereals and water! Actually, leaven is only a mixture
of fermented flour and water! All other ingredients are there just for better taste and look, not for health!
For exacting customers, we have also prepared special recipes for younger or elder boarders, for
people with hard mental / physical work or sportspeople. There is a special kind of bread for each sport
– e.g. bread for sprinters, marathon runners or bodybuilders. It is also possible to make special bread for
different illnesses.
When you have made your first loaf of bread (nice and tasty), you should know you have made just the
first step. Now it is time to improve your baking skills and to adjust your bread to your family needs. And
this task is never ending!
An interesting kind of bread: white – dark. If
you put a divider into the vessel, mix the white
and the wholegrain dough separately and then
remove the divider, you will get an interesting
dough structure while rising. The “pattern”
looks great and everybody can cut the loaf from
the side he / she likes best.
It is also possible to make bread containing
more barley flour (left picture) or buckwheat
flour (right picture). However, neither of the
flours is able to make leaven, therefore you
cannot expect big rising here. We recommend
more wheat leaven and longer rising time.
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SmartBreadMaker
LEAVEN BAKERY PRODUCTS
Scrolls (filled with sauerkraut)
600 g of organic wholemeal wheat smooth flour (spelt, winter crop…)
Up to 150 g of wheat flour can be replaced by rye-, barley-, oat- or buckwheat
200 g of ripe leaven
270 – 300 ml of milk (plant milk)
6 g of sea salt
100 – 150 g of olive oil or butter
1 handful of freshly chopped parsley
1 spoon of dried thyme
600 g of sauerkraut cut into strips
2 spoons of coarsely ground caraway (to sprinkle on the top)
1 egg to spread on the top
First we mix leaven with milk, next we add flour, salt, oil / butter, spices and we make smooth dough. We
let it rise in the bread maker for about 1 – 1½ hours at 28 °C, then we knead it shortly again and leave it
in the bread maker to rise for 1½ hours again.
We roll out the well risen dough to get a large, flat plate. We put the squeezed sauerkraut on it. We brush
the edges of the dough with whipped egg and make a big roll. Then we slice the roll and put the slices
onto a baking tray (covered with baking paper), brush their surfaces with whipped egg and sprinkle with
grounded caraway. We let the scrolls rise a little on the baking tray and then we put them into the oven.
We bake them for about 25 minutes at 170°.
Baguettes
The same dough may be used to make small baguettes (without sauerkraut) too. It is possible to add
sunflower seeds, ground flax seeds etc. The best spice for baguettes is finely / coarsely ground caraway.
We can sprinkle the baguette surface with caraway or sesame.
It is possible to bake the baguettes directly in the bread maker
(using special forms) for 10 minutes at 160 °C and then for 15
minutes at 130 – 150 °C. We stick a roasting thermometer
(with a measuring metal needle) into a baguette and measure
the temperature inside. If it reaches 90°C, we finish baking.
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Wholemeal flat pancakes
Digestibility of gluten may be easier when natural leaven is used but sometimes we can also make flat
pancakes without it (not fermented). We can either add wholemeal wheat flour, or leave it out and
replace it with buckwheat flour. We use lower temperature for a longer period of time. Stack hot
pancakes on top of each other to keep them warm and to prevent them from drying out quickly. Always
make sure the pancakes are pliable and if they are not fresh, steam them before eating!
Note: The fermentation process includes also gluten fission (which is hardly digestible for us) and
leaven bakery products gain a lot of new nutritious substances. Sometimes it happens that leaven
bakery products do not cause any problems even to people allergic to gluten.
The fermentation process includes also gluten fission
(which is hardly digestible for us) and leaven bakery
products gain a lot of new nutritious substances.
Sometimes it happens that leaven bakery products do
not cause any problems even to people allergic to
gluten.
Leaven fruit cake
Dough (approximately):
500 g of wheat flour, We can also put boiled millet into
the dough – this kind of cereal is very good in
combination with fruit.
150 g of leaven (approximately – if there is less
leaven, the dough rises more slowly)
50 g of vegetable fat (or sunflower oil / rapeseed oil +
olive oil - in this case we use less water)
It is possible to use raisins too (boiled ones are better).
You can try also roasted ground flax seeds, sunflower
seeds …
1 spoonful of liquid malt (e.g. barley), or cane sugar (if
we want to use sweet fruit, there is no need to sweeten the dough at all)
A big pinch of salt
Lukewarm water – ca 330 ml (this dough should be thinner than ordinary bread dough so that it does
not dry out so quickly)
To make it smoother, we can mix ca 50 g of dried vegetable drink (e.g. buckwheat) into the water.
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Note: Dough made with leaven does not burn so easily, compared to ordinary batter (made from flour,
sugar etc.).
If we do not want to add boiled cereals, it is necessary to add at least 100 g of flour more. The cake
dough does not need to be risen so much (compared to bread dough).
Streusel:
According to your taste, mix some grated coconut, cinnamon (ginger spices are very tasty too), flour
(wheat or buckwheat, maize meal, barley flour), a little vegetable fat or oil, malt (or cane sugar, maple
syrup, apple concentrate…). You may add ground nuts etc. If malt is used, it is necessary to dissolve it in
hot fat first.
Preparation:
First we mix leaven with water, then add all other ingredients and mix everything a little. We set
the function “fermentation” in the bread maker - for about 3 hours. Temperature should be at 30°C.
The dough has risen enough when there are little bubbles visible inside. (In case temperature in your
kitchen is above 22 °C, you can spread the dough onto a baking tray, water it a little and let it rise again).
Lay out the baking tray with baking paper and spread the dough onto it – the layer should be quite thin
(this amount should be enough for two medium sized trays). If you do not want to use baking paper,
spread a little vegetable fat or oil on its surface and dust it with flour (or grated coconut).
We put various fruits onto the dough. Depending on what you like, you can combine sweet and sour
fruits (may be also preserved). I would recommend: sweet apples or pears + apricots, plums,
blueberries, strawberries etc. In case the fruit is too juicy, squeeze it a little before you put it onto the
cake. You may thicken it also with some starch (organic “maizena”, arrowroot etc.).
If we want to make the fruit taste smoother, we add 2 spoonfuls of sesame paste tahini or ground roasted
sunflower seeds.
This cake is very tasty even if there is no cottage cheese because leaven dough is slightly sour itself.
Time needed for baking depends on the dough layer (ideal height is ca 1 ½ cm). It is much better to have
two lower cakes than one high.
If there is some dough left, we can fry tasty flat cakes on a pan.
We bake the cake in a hot oven for about 10 – 15 minutes first. Then we take it out, sprinkle it with
streusel, lower the temperature in the oven and bake for another 15 minutes. The streusel will not get
too dark this way. The cake is baked enough when there is a nice smell in your kitchen. Baking time will
vary according to the type of oven, so it is necessary to try it.
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GLUTEN-FREE DOUGH
Gluten-free flat cakes
Maize meal, rice flour, buckwheat flour etc.
Salt, caraway…
Oil
Water
Maize and rice flour doesn't absorb cold water, therefore
pour boiling water on the flour and let is swell up. Then
we thicken it with buckwheat flour because it has the
ability to absorb water, in contrast to the previous two. If
we did it the other way round, buckwheat flour would
soak all the water and the other flour would not swell up
at all. (Keep this rule for all absorbent and non-absorbent cereals!)
Caution: at first you can only estimate the density of the dough made of flour which doesn't absorb
water very well, for the next batch adjust the amount of water accordingly.
We leave the mixture of all ingredients to rest for a while and then we form small flat cakes. They dry out
quite quickly, so it is good (for children necessary) to steam them before serving.
It took us about 4 days to create our first leaven in our multifunctional bread maker. Every
following stage was finished within 2 – 3 hours (in 5 times bigger amount!) In the picture, there
ar
e 100% natural sourdough culture made of rice and maize without any starters or baking
ag
ents.
Surprisingly, testing special kinds of bread for people allergic to gluten also had excellent results!
As you can see in the picture, the leaven culture is so strong, that even a 50% share of boiled rice with
seeds did not influence the speed of rising. If we add boiled cereals, we can decrease negative effects of
smooth flour (mucus creating, stickiness or even oxidation). Cereals can be combined or changed.
We can add boiled buckwheat, quinoa, amaranth and rice, the best balanced cereal of all. Also soaked
nuts or seeds can be used. It is not well known that even dried herbs can be ground and put into the
dough to ferment there. It is a great possibility for those who do not like herbal tea!
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WHAT TO SPREAD ON BREAD ?
Spread from yellow peas (halved is the bes
t)
Yell
ow peas (halved)
Soaked s
ea
weed ”kombu”
(a stripe)
Mar
joram, Dried p
arsley leaves, Lova
ge
We can add d
ried or stewed carrots, p
arsley and
celery (finely chopped celery is very tasty)
Smok
ed tofu (not necessary)
Onion accor
ding to your taste
Sesame (olive) oil
Salt or SHOYU, TAMARI, Ca
yen p
epper may be added (but n
ot for sma
ll c
hildren)
We put peas into a bowl with cold wa
ter and leave i
t there for at
least 4 hours. Then we stra
in the water
(because peas are flatulent). Next w
e put them into a pot with cold water (there shoul
d not be too much
water, just to c
over the peas) and start to c
ook. We keep removing foam from the
surface and do not
cover the pot until there is no foam on the surfa
ce at all. It might overflow and make the cooking stove
dirty. Then we add the seaweed KOMBU (
cut i
nto
cubes, includi
ng water where we l
et it soak).
When the pea
s are near
ly soft, we add SHOYU or TERI
YAKI (mixture of SHOYU and d
ifferent spices,
ginger etc.), sa
lt, spices and finel
y grated smoked tofu. We warm up the pan, put chopped onion there
and add sesame oil
. When the onion i
s roasted, w
e add gra
ted carrot, parsley and
celery and wa
it until
a
ll vegeta
bles are soft. Then it i
s time to add the
pea
s (
look more
li
ke a mash). We mix everythi
ng
together and warm up a little. Hea
lthy people may lik
e some olive oi
l with it (but this should stay col
d,
after
adding it we must not cook the spread any more).
We put hot spread into preservi
ng jar
s and
sc
rew the tops (they ti
ghten by heat). If stored in
a fr
idge, we
ca
n eat it for about one week. It is not even necessary to use a blender to make the spread. The hot peas
get mushy while mixing with the other i
ngredients. It is possible to thic
ken the spread wi
th the quali
ty
star
ch such
as K
UZU, ARROWROO
T or bio
MAIZ
ENA.
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Lentil spread
Lentils
Soaked seaweed ”kombu” (not necessary but lentils
get soft sooner and are more digestible then)
Quite a lot of onion, pepper, carrot, parsley,
celery, marjoram, ginger or garlic
Salt + soya sauce or UME – vinegar
Smoked TOFU
Flour for thickening
Oil
Note: There may be ingredients in the recipes that you are not familiar with. I warmly recommend trying
them. They are available in all good health food shops.
First we roast onion, then add grated carrot, parsley and celery. Next, we add salt, boiled lentils,
chopped smoked tofu and cook together. We season the mixture with ume-vinegar, salt, soya sauce
and spices according to our own taste. I recommend marjoram + garlic, ginger + garlic or garlic + hot
chilli curry (Sonnentor) + ginger or coriander. If necessary, we may thicken the lentils with flour mixed up
with cold water. In the end, we may add a little sesame oil (or other oil) and mix everything in a blender (to
get a consistence of spread). However, it is much better to store just the lentils (not mixed up with oil) and
to make little amount of spread more often (just what we eat at once). Mixed food oxygenates faster and
its quality gets worse. Put hot lentils prepared according to this recipe into preserve jars and screw the
tops (they tighten by heat) – this method is called “Swedish preserving” – temperature ca 80°C. If
stored in afridge, you can eat it for more than one week.
I recommend buying vacuum tops – they are worth the money because you can preserve fresh food 3times
longer than usual. And there is no need to cook so often. Lentils prepared according to this recipe can be
used as a side dish or spread. In the other case it is better to spread a little margarine on the bread first.
Chickpea spread (Hummus)
ca 600 g of boiled chickpeas (must be soft)
30 ml of olive oil
Lemon juice (according to your taste)
4 cloves of garlic
A few spoons of Sesame paste tahini
Sea salt, pepper, parsley (pepper may be
replaced by finely ground chilli peppers, coriander...)
First, I put chickpeas, some broth and oil into a blender and mix it. Next, I add lemon juice, garlic mashed
with salt, coriander etc. I do not add parsley leaves into a blender. I just chop them finely and stir into the
ready spread.
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AMASAKÉ - DESSERT WITHOUT SUGAR
Dessert made from fermented rice, wheat and other cereals. It is very suitable for little children without
any added sugar or sweetening agents. When complex-sugar molecules split, the food gets sweet in
anatural way.
First, we let the wheat sprout (the jar with wheat must be stored in a dark place, the sprouts should be
more than 1 cm long, we must rinse it at least twice a day). We may either grind the fresh wheat or let it
dry and grind it later (it is also the way how to prepare culture for next time). If we do not want to waste
time with making wheat sprouts, we can use original rice “KOJI”.
We rinse the rice, pour water on it and boil according to the basic recipe. The ratio of rice and water is 1:1
¼ (it is necessary to measure precisely). When the rice is boiled enough, we let it cool down so that we
can touch it (ca 50 °C). Next, we mix it with sprouted wheat. In case you use “KOJI”, the ratio is 1:5. We
put the pot into a warm place – at least 40 °C (onto a radiator, into an oven, under a blanket). If you have
a multifunctional bread maker (the new generation), it is convenient to use it. Just set the temperature
and you can be sure that the necessary heat will be reached everywhere inside. We stir it from time to
time and try how sweet it is. The whole process lasts about 6 hours. When the rice is sweet enough, we
finish the fermentation process by heating the mixture at least up to 90°C. This temperature must be
reached in the whole volume! We must stir it all the time, it gets burned easily!
We can use Amazake to make various desserts: we add agar, carob, roasted nuts, chicory coffee, seeds
etc.
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Prepare wheat
sprouts.
Cook rice. Mix chopped
sprouts with rice.
After fermenting for several
hours, cereals change into
malt mash.
HOME-MADE YOGHURT
If you have the possibility to buy organic milk or goat's milk (it is even better), you can make your own
home-made yoghurt (not “improved” by additional chemicals.
Heat up milk – its temperature should reach at least 75 °C (boiling is better). Then let it cool down to 50
°C. Take a little milk and mix yoghurt containing living yoghurt cultures with it (2l of milk and 50 ml of
yoghurt). Usually it is possible to buy “living” yoghurt made from cow's milk only. However, regarding the
small amount needed, we can make a compromise in this case.
Pour the mixture into the left-over milk and put it into the bread maker heated up to 40 – 45 °C. Yoghurt
production takes about 4 – 8 hours (the more living yoghurt culture you use, the sooner it is ready). Then
it has to be cooled down to a temperature below 10 °C, to stop the fermentation process. You can store it
for up to 5 days in the fridge.
It should be noted that goat's milk yoghurt is always thinner than yoghurt made from cow's milk. The
reason is that it contains fewer proteins. On the other hand, it is easier to digest. It is good to know that
yoghurt should not become a main meal. It is suitable for decorating other meals and to make our diet
more varied. We recommend combining it with vegetable salads and seeds, rather than with malt and
fruit.
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”TEMPEH” - A GIFT OF THE MILLENIUM!
It is much safer to “discover” safe, traditional products of the whole world that have been “tested”
on generations of our ancestors. Tempeh belongs to this kind of food – it is healthy, tasty and
safe. Its qualities have been tested for thousands of years!
“Tempeh” cheese made from sunflower, peas
and peanuts – before and after fermentation.
For everyday cooking, it is convenient to learn production methods of the following traditional
cultures:
1. Traditional leaven, leaven bread, bakery products, cakes, sweet bread etc. Many secrets
concerning leaven products have been revealed during our research that took 10 years. You can
share them with us.
2. Making sweets without sugar, using „amazake“ (fortunately, work with this culture is safe and
simple, so special courses are not needed)
3. Bigger variety of tempeh cheese products (we have studied this culture for several years. As it is
akind of mould, although noble rot, it is necessary to be careful about it)
With the new „tempeh” maker, you can make
tempeh slices (made from a one-bean layer)
and you can roast them like steaks.
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Preparation
We will need ¼ kg of organic soy beans and a little vinegar. In the evening we put the soy beans into
adish full of water and let them soak overnight. In the morning, we strain the water, put the soy beans
into acooking pot, pour fresh water on them and boil a little. In about 20 minutes we strain the water
again, let the beans cool down a little and peel them by squeezing them in our hands. With a little skill you
will have it done in 5 minutes. It is convenient to use a shallow, wide pot. The peels do not tend to come to
the surface but they are lighter than the beans and so they stay above them. We strain the water with
peels very slowly to get rid of the peels and to keep the beans in the pot.
When there is little water, add some fresh and repeat slow straining (four or five times) until there are just
peeled soya beans left. If you want to save water, you may use a sieve, throw the peels away and use the
water again. Then we put the peeled soy beans into a pot with fresh water mixed with a spoonful of
apple- or rice vinegar and boil for at least 1 ½ hours. The beans must be soft, but not overcooked. First
we put them into a sieve to let them drip off and then move them onto a kitchen cloth to let them dry.
Vaccination (Ratio of tempeh culture to soya beans differs depending on producers so you
should see the instructions on the package.)
We put soy beans into a pot, dust them with the tempeh culture and stir thoroughly. Vaccinated mixture
should be put into perforated forms, in a layer of max. 2-3 cm. It is often recommended to put them into
plastic bags and perforate them with a fork to ensure a little air and to protect the mixture from drying
out. However, this is a big mistake! Using soft plastic bags is very dangerous because soya contains a lot
of fat which is an active organic dissolving agent and then the tempeh gets contaminated! Instead of
plastic bags, we should use jars made from natural materials (stainless steel, glass-ceramic etc.)
Maturation
We put everything into a warm place. Considering the culture origin, it is necessary to keep the
temperature at 30 – 32 °C. Long term storing at temperatures above 35°C may cause that we “wake
up” other bacteria that cause a very unpleasant smell. If you keep the right temperature, tempeh is ready
in about 20 – 30 hours. Its surface should be white (resembling snow) and tough (when you take it out of
the form, it does not fall into pieces). If there are black spots visible (spores), do not worry, it is not
aserious problem but you should try to improve the production process next time (humidity,
temperature, time...) Unpleasant smell, however, is a sign of failure, as well as suspicious slimy surface.
Then it is better to throw it away and try again.
Storing
When you take tempeh out of the warm space (ideally from your multifunctional bread maker where
temperature is constant all the time), it is necessary to cool it down immediately (in a fridge or a cellar) to
stop the activity of tempeh culture. If you do not have a suitable space for fast cooling necessary to stop
biochemical exothermic reaction, put tempeh into a freezer first and then (when its temperature is lower
than 10 °C) move it to a cool place. Storing in a freezer is possible too. However, it is a compromise.
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Consumption
Let’s suppose we have been successful and we have a cube of home-made tempeh in our hands now.
Why to eat such a strange looking, “mouldy” thing? Considering a very high content of proteins and
quite firm consistency, tempeh is quite popular also with people who cannot imagine their lunch without
a piece of meat. For some of them tempeh may substitute meat, it is much healthier and has a better
taste than industrially produced soya meat, various granulates etc. Vegetarians with physically hard
work often complain about being hungry. It would not happen with tempeh. However, the most
important thing is that if you cook it in the right way, it has an excellent taste.
Attention
The truth is that some people eat raw tempeh too. We do not recommend it at all! The mould would
grow even in our digestive system. In case we ate fruit or even the above mentioned coconut product, it
would have catastrophic consequences! We must be careful about its heat treating too. If you use
thicker tempeh slices, you may never be sure if the middle parts of them are done well. Insufficient heat
treating may cause very unpleasant health problems! Therefore it is better to use a roasting
thermometer to check if the temperature (even in the middle of the biggest pieces) has reached at least
90 °C!
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Akiko Aoyagi and William Shurtleff are experts in soy products, especially tempeh, miso, tofu and natto.
They spent many years in Japan and Indonesia studying possibilities of using soy. In 1976 they founded The
Soyfoods Center in California.
SOYA CHEESE NATTO
Natto is an ancient Japanese product made with fermented soy
beans and bacterial culture „Bacillus subtilus natto“. It is a significant
source of proteins, calcium, iron, vitamins B6, B2 and enzymes. It
supports the digestion process, purifies our blood and makes our skin
look smoother and younger. Natto has a distinctive smell (somewhat
akin to a pungent cheese). Stirring the natto produces lots of long,
sticky strings. Results of our research show that people who are used
to eating alot of milk products do not like natto so much. On the other hand, it is commonly used by
vegetarians and people with macrobiotic diets.
HOW TO MAKE NATTO
To make our own natto, we wash organic soy beans and soak them in water for 4 – 6 hours. We strain the
water. Next, we put soy beans into a pressure cooker and pour enough water on them. Next, we start
cooking them but we do not cover the pot yet. It is necessary to remove foam, impurities and soy peels
from the water surface. We keep doing that until there is no foam at all. Then we lower the flame, put
acover onto the pressure cooker and let it boil for 30-40 minutes (without salt) until the soy beans are
soft enough to mash them using your fingers only. Low heat is necessary to prevent the beans from
creating too much foam which may clog the valves. When you finish cooking, let the pressure cooker
cool down (without opening) for about 10 minutes. Then strain the water, remove the soy beans and let
them dry and cool. Dust the beans with the starter and stir thoroughly (the amount of starter is specified
by the manufacturer on the package).
Next, put the soy beans into a larger dish (made from stainless steel or glass) and take care not have
a layer higher than 5 cm. Next, close the dish using an airtight cover to keep the soy beans in moist
environment (check the optimum number of holes in the lid). Put it into a warm place or the bread maker
(with temperature set at 40 °C) and leave it there without opening the cover for 10 – 30 hours.
Bacterial culture natto must be living, not heat treated. Historically, natto was made by storing the
steamed soy beans in rice straw, which naturally contains Bacteria subtilis natto. The soybeans were
packed in straw and left to ferment in a warm place.
When we remove natto from the bread maker, we divide the fermented beans into smaller preserving
jars and put them into the fridge or a freezer for a short time. Natto must be cooled to stop the
fermentation process. If it continued, natto would become inedible.
Natto is aged enough when there is a distinctive smell and you can see typical sticky strings after
opening the jar.
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NATTO RECIPES
In Japan, natto is usually served with soya sauce or mixed into a bowl of rice. Frequently, it is used with
wheat or buckwheat noodles and hot soups. It is also suitable for fresh vegetable salads.
NATTO spread
Natto
Onion
Leak
Oil
Shoyu (soya sauce)
Quality mustard
First, we roast onion in a little oil, add chopped leak, cover the pan and stew until the vegetables are soft.
We season the mixture with soya sauce and mustard. Next, we mix natto into the warm spread (its
temperature should not be above 40°C to keep its nutritious value and probiotic effect).
SLOW COOKING & BAKING IN SANA
smart bread maker
Allegedly an American invention from the 70's has won the favour of millions of people.
- Suitable for the preparation of all types of meat, vegetables, soups and others
- High preservation of minerals and vitamins
- Energy and therefore money saving
- Saves time thanks to fast operation
- Non-added-fat cooking
- Evenly Baked
- Does not burn or dry out meals
- Easily washable
A few recipes for various types of meat:
We can leave the meat in the bread pan and cover it with energy saving glass lids during roasting or we
use a different appropriately sized pot and cover it using a pot-lid or a glass dish. Unlike a classic stew
procedure, gravy does not evaporate, because the temperature does not reach boiling point.
Furthermore, a classic stew needs to baste in order to avoid burning the meat. Even if we do not usually
add any water, the meat releases its juice, because of low-temperature roasting (70 – 100 °C). This
preparation makes the meat easily digestible. Besides, we do not have to add any extra fat or oil, unless
we want to. The length of preparation is circa 3 – 12 hours depending on the type of the meat and on the
s e t
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temperature. The whole family can eat gradually one by one – as they do not come home at the same
time – the meal is always ready to serve. We deeply recommend trying out everything to master the
SANA bread maker. The length of preparation and temperatures are freely adjustable in three steps
according to how fast you need the meat to be ready. Slower preparation is however the most gentle. If
we add vegetables, which usually need longer preparation, we put them under the meat.
Beef meat in general:
It takes more time to prepare beef than white meat. If we want to prepare a larger piece of meat in the
SANA bread maker, it is convenient to fry the meat lightly on a frying pan (to “tighten up” the meat) and
then put the seasoned beef in the pot, which we insert in the SANA bread maker. After removing the
meat from the frying pan, we add water to the pan and flavour the sauce as we like, and then we pour the
sauce in the pot. We cover the pot with the pot-lid. Beef is a bit dryer than the other types of meat, so we
can lard the beef with bacon, which provides more flavour to it. If the meat is immersed, there is no need
to turn it over during the cooking process. In the opposite case we recommend turning the meat over
from time to time to avoid drying out the top of the meat.
Large hunk of pork:
After quickly frying, the meat is warm enough, so we set the programme number 4: BAKE 1 circa 2
hours at 90 °C, BAKE 2 circa 2 hours at 80 °C and when necessary BAKE 3 at 80 °C.
Pork chunks:
We chop up the meat, season with spice and sprinkle with olive oil. We can add a slice of bacon for more
flavour and a few spoons of water. We put it in the SANA bread maker and cover it. If the meat is cold (it
has not been warmed up before) we set BAKE 1 circa 1, 5 hours at 100 °C. If the meat has been fried,
we set BAKE 1 for 1 - 2 hours at 90°C. When necessary, we repeat the programme and set the
temperature at 80°C. The meat will probably be done in four to six hours.
Poultry, chicken and rabbit meat:
The preparation is the same as with beef, except we do not have to fry the poultry meat to gain more
flavour. We wash the meat, chop it up, season it, sprinkle with oil, and add an onion, garlic, etc if we want
to. We put the meat in the pot, cover it with pot-lid, and insert the pot in the SANA bread maker. We set
BAKE 1 for circa 1 hour at 100 °C; we set the other steps at 80 °C. The length of preparation depends
on an amount of the meat - try it out. Soft meat is usually done in 3 hours, rabbit meat needs more time. It
is fine to quickly fry the rabbit meat to produce more flavour, then we salt the meat, add caraway seeds
and grease with garlic. We set BAKE 1 for 1 - 2 hours at 90 °C, the other steps at 80 °C.
SmartBreadMaker
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Regardless of habits, nationality, religion or gender the correct „harmonic bread“ must be
prepared according to the following two components:
1/ expansible (acidity, sweetness, softness)
2/ contractive (alkalinity, toughness, etc.)
HARMONIOUS PLATE
OTHERS
Alkaline foodsAcid foods
Pulses and
vegetables
prevail
Boiled
cereals
prevail
Remember that even the best doctor cannot heal better than any chef
or baker - unless, of course, he knows the principles of healthy eating!
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NOTES
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NOTES
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NOTES
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CONTACT
Sana Products Ltd.
Rudolfovská 11, 370 01, České Budějovice
CZECH REPUBLIC
Tel: +420 386 361 961
www.sanaproducts.eu
SmartBreadMaker
Sana Juicer
EUJ-808
Sana Juicer
EUJ-606
Sana Oil
Extractor
Sana
Kitchen Scale
Sana Juicer
EUJ-707
Sana Smart
Bread Maker
Sana
Grain Mill
The word „sana“ comes from Latin and means „to cure“. This is the main
goal of all Sana brand products - to help to cure your body.
Just change your habits and equip your kitchen with the right appliances!
Curing begins in your kitchen!
PRODUCTS
®
www.sanaproducts.eu
www.sanaproducts.eu
PRODUCTS
®