User’s instructions
38
Rapide/snel (Quick) (1:34)
For baking loaves of bread in a short period of time. Bread baked using this program can be moister and
have a denser structure. The temperature of the water should be between 35 and 45°.
Pâte/deeg (Dough) (1:20)
Used to knead various types of dough. The dough is not baked. Remove the dough from the appliance,
Cuisson/bakken (Bake)
This setting can be used either to heat the baking tin or to extend the baking time; this can be of use when
preparing products such as jams. This program enables you to extend the baking time for a minimum of
if you wish to stop the baking process. The baking time can be extended in 10-minute increments, to a
maximum of 1 hour. To do so, press the
Process
knead 1
(min)
rise
1 (min)
knead
2 (min)
rise
2 (min)
pause
(sec)
rise
3(min)
bake
(min)
total
time
signal
time
Program
1 Base/basis 10 20 15 20 30 55 60 3:00 2:25
snel
13 10 35 0:58 0:57
3 Français/
frans
18 40 22 20 30 60 70 3:50 2:47
volkoren
10 25 20 30 30 70 65 3:40 3:00
5 Brioché/zoet 10 5 20 30 30 57 48 2:50 2:30
6 Rapide/snel 14 5 75 1:34
7 5 18 50 1:20
8
bakken
10 min. till 1 hour
USE - Using the breadmaker
obtained only by using the indicated quantities and weights, and consequently you should use the
measuring cup and spoon supplied with your breadmaker.
collapses immediately – or fails to rise – then the likely cause is the amount of yeast. Try a new bread
baking with the right amount of yeast.
from the breadmaker before filling the tin; this will avoid ingredients falling into the motor, or into the
appliance.
baking butter; it will be easier to remove the hook later on.
3. Measure the amounts of the ingredients given in the recipe accurately, and pour into the baking tin in
the correct sequence:
3. Make a small hollow in the surface of the flour, and put the piece of yeast or baking powder in the
hollow.
Make sure that the yeast does not come into contact with water; this will immediately start the
fermentation process.
that you know when you can add the ingredients.
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