27
Programme 12: Klebreis (Sticky Rice)
For rice which is intended to be particu-
larly sticky. The ingredients are heated
with constant stirring so that the rice
cannot set.
Programme 13: Mixen (Mixing)
With this programme, different ingredi-
ents can slowly be mixed together.
Programme 14: Teig (Dough)
This programme can be used to prepare
yeast doughs for pizzas or cakes. The
dough is kneaded and allowed to prove.
However, the dough is not baked!
The raw dough can then be processed
further in a traditional way in an oven to
make a pizza or cake!
Programme 15: Kneten (Kneading)
This programme can be used to process
doughs which are not intended to rise.
The programme mixes together the in-
gredients and kneads the dough; it is not
baked. Suitable for pasta dough but also
for cookie or waffle mixtures.
Programme 16: Joghurt (Yoghurt)
For making yoghurt from milk and nat-
ural yoghurt (lactic acid bacteria). The
ingredients are always mixed together
again over a long period of time with a
small amount of heat.
Programme 17: Marmelade (Marma-
lade)
This programme can be used to process
fresh fruit to make marmalades, jams or
sauces.
Programme 18: Backen (Baking)
This programme can be used to extend
the baking time for breads which are
not yet fully baked or for ready-made
doughs which have not yet been baked
(In contrast to the “Schnell backen” (Fast
Baking) programme, here the dough is
not kneaded or allowed to prove, but
just baked!)
The programme can be used several
times in succession.
WHAT DO I NEED TO
NOTE WHEN BAKING
BREAD?
The quality of the bread depends on
many different factors: Always make
sure that the ingredients used are fresh
and are at room temperature. Note the
following information:
Ingredients
• Flour
Flour is the main component of
bread. Flour forms gluten when
liquid is added to it. Gluten is in
turn responsible for the rise and the
strength of the dough. The bak-
ing capability is therefore heavily
dependent on the gluten formation.
Before baking, you should therefore
check in the manufacturer’s informa-
tion on the flour packaging whether
the flour is suitable for baking bread
(flour type). As flour is the main com-
ponent of bread, in bread recipes the
amount of flour is usually used as the
basis for calculating the rest of the
ingredients. Make sure you always
weigh out the amount of flour speci-
fied in the recipe correctly.
• Yeast
Yeast allows the dough to rise and
makes the bread more airy and easier
to digest. For baking in the bread
maker, we recommend using dry
yeast as dry yeast lasts longer and is
easier to process than fresh yeast.
• Salt
Salt enriches the flavour and also aids
the fermentation process.
01383_Inlay_DE-EN-FR-NL_A5_V1_1.indb 2701383_Inlay_DE-EN-FR-NL_A5_V1_1.indb 27 30.04.2020 14:40:0730.04.2020 14:40:07
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