Mixing and kneading
In traditional baking, the baker first mixes, then kneads manually.
The appliance performs these operations automatically.
Leavening
When baking by hand, after mixing, the dough is placed in a warm place for the yeast to ferment and pro-
duce the gas required for the bread to rise.
After mixing the dough, the appliance maintains the optimum temperature for leavening during this phase of
the process. If a dough only cycle has been chosen, the appliance stops at the end of the first leavening phase.
The dough can now be removed and worked to make flatbread, pizza or other creations, before placing it
in the oven for baking.
Punching down
After leavening, the baker usually "punches down" the dough.
This eliminates large undesirable air and gas bubbles performed during leavening and gives the bread a
more even appetising consistency. The appliance manages this operation automatically by rotating the padd-
le the exact number of times required.
Second/third leavening
After punching down, the bread is leavened a second or third time for a variable period according to type.
For example, wholemeal bread requires a longer leavening time because the flour contains bran and wheat
germ which hinder the process. The appliance automatically regulates the temperature and time of this
second leavening phase according to the settings.
Baking
The appliance automatically adjusts baking time for a perfect result every time!
Cooling
In normal baking, the baker removes the bread immediately from the pan to prevent the crust from becoming
heavy. To achieve the same results, the appliance has a "KEEP WARM" function which encourages elimina-
tion of the hot air from the baking chamber once the bread is baked.
After removing the bread from the pan, leave it to cool for 15 minutes before slicing.
HOW TO USE THE DELAY BAKE FUNCTION
You can delay baking for up to 13 hours, enabling you to wake up in the morning to the fragrance of fre-
shly baked bread, or go out leaving the appliance in operation.
It is important to make a small hollow in the top of the dry mixture for the yeast. This will make sure it beco-
mes active when it comes in contact with the liquid and sugar during kneading.
Please note: do not use the Delay Bake function if the recipe contains perishable ingredients such as milk,
eggs or cheese as they could deteriorate.
Do not use the Delay Bake function for recipes requiring fruit or nuts to be added at a later stage to prevent
them being broken up excessively during kneading.
1. Follow phases 1, 2, 3, 4 and 5 on page 198, confirming the settings with the START/STOP button.
2. Press the button until you reach the number of hours or minutes between the present time and the
time you want the bread to be ready.
If local time has been set, the time at which baking will end will be displayed.
Press the button to set when you want the bread to be ready.
3. Press the START/STOP button and is displayed. (If local time has been set, this will be displayed
instead of "- - : - -").
When the time for the process to begin is reached, a countdown of the time left is displayed.
The bread will be baked and ready at the end of the number of hours and minutes displayed.
If the button is pressed during the process, the time the bread will be ready will be displayed for 2
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