8
CYCLES
On pages 12-13 is a table showing the steps in the various cycles according to the chosen
programme.
KNEADING
For forming
the dough’s
structure so
that it can
rise better.
REST
Allows the
dough to
rest and
improve
kneading
quality.
RISING
Time during
which the yeast
works to let the
bread rise and
to develop its
aroma.
BAKING
Transforms
the dough
into bread
and gives
it a golden,
crusty crust.
WARMING
Keeps the bread warm
after baking.
It is recommended that
the bread should be
turned out promptly
after baking.
>> > >
•
Gluten-free bread is to be made exclusively from
gluten-free ready-made bread mixes. It is suitable
for persons with coeliac disease, making them
intolerant of the gluten present in many cereals
(wheat, rye, barley, oats, Kamut, spelt wheat etc.).
Refer to the specific recommendations on the
packet. The bread pan must always be thoroughly
cleaned to avoid any risk of contamination with
other flours. In the case of a strictly gluten-free diet,
take care that the yeast used is also gluten-free.
With gluten free bread mixes and flours the
ingredients are mixed to a thick batter, unlike the
dough made in traditional bread making. If once
the paddles start mixing any dry ingredients
remain on the sides of the bread pan, open the lid
and scrape down using a rubber or plastic spatula
to ensure it is thoroughly mixed in.
•
Bread is one of greatest contributors to our daily
salt intake. Reducing salt consumption can help
reduce the risks of cardio-vascular problems.
•
This bread and Mulitgrain bread is rich in omega
3 fatty acids, thanks to a complete and
nutritionally balanced recipe containing grains
and seeds. Omega 3 fatty acids contribute to
the proper function of the cardiovascular system.
•
The baguette programme enables you to
make your own baguettes. This programme
comprises 2 stages.
1
st
stage > Kneading and rising of the dough.
2
nd
stage > Baking
After the 1
st
stage the machine stops, then
you shape the baguettes and finally bake
them in the 2
nd
stage. To help you shape your
baguettes, you will find an additional guide
with your bread machine.
•
Can be used to make teabreads and cakes
with baking powder.
This program mixes and bakes the cake. It is not
suitable for all types of cake recipes, such as
Victoria Sandwich mix, or those that have a high
sugar content. For some recipes it is necessary to
mix the ingredients in a separate mixing bowl first
and then add it to the bread pan. Recipes
cooked on this program have a thicker crust than
when cooked in a conventional oven.
•
The Jams programme automatically cooks jams
and compotes (stewed fruits) in the pan. Small
quantites of jam, about 1-11/2 lb, can be made.
•
Programme 12 only kneads. It is for pasta dough.
•
The Dough programme kneads the dough
and gives it its first rising, then you remove it
from the bread pan and shape it, before
proving it in a warm place and baking it in
your conventional oven.
•
The cooking programme is limited to 10 to 70
min. only, adjustable in steps of 10 min, with
light medium or dark browning. It can be
selected alone and used:
a) with the bread Dough programme,
b) to reheat cooked and cooled breads or
to make them crusty,
c) to finish cooking in case of a prolonged
electricity cut during a bread baking cycle.
This programme does not enable you to cook
baguettes.
The breadmaker should not be left
unattended when using programme 14.
To interrupt the cycle before it is finished,
the programme can be stopped manually
by holding down the button .
To cancel a program, for example if you have
accidently selected the wrong program, hold
down the on/off button.
To Next Page
Loading...
Need help?
General
