TEFAL PF250135 - Page 144

144
Press
on
“set”
Default
value
Available setting Comments
Rising
7
Time
of first
Rising
00:23 min.
From 00:00 min. to
00:35 min.
1min by 1 min
Time of rising depends on the
quality of your dough and the
temperature of fermentation.
8
T°C of first
Rising
(2) Slow
rising
(1) Very slow rising
(2) Normal rising
(3) Quick rising
Low fermentation increases the
time of rising for a better taste
and elasticity of the bread.
High fermentation allows a
quicker rising but could destroy
the elasticity of your bread.
9 First Flap ON ON or OFF
The flap allows to remove
the carbon dioxide from your
dough to give it strength. Don't
use the flap for gluten free
breads.
10
Time of
second
Rising
00:25 min.
from 00:00 min. to
03:00 min.
1min by 1 min
Time of rising depends on the
quality of your dough and the
temperature of fermentation.
11
T°C of
second
Rising
(2) Normal
rising
(1) Very slow rising
(2) Normal rising
(3) Quick rising
Low fermentation increases the
time of rising for a better taste
and elasticity of the bread.
High fermentation allows a
quicker rising but could destroy
the elasticity of your bread.
12
Second
Flap
ON ON or OFF
The flap allows to remove
the carbon dioxide from your
dough to give it strength. Don't
use the flap for gluten free
breads.
13
Time
of third
Rising
00:20 min.
from 00:00 min. to
03:00 min.
Time of rising depends on the
quality of your dough and the
temperature of fermentation.
14
T°C of
third
Rising
(2) Normal
rising
(1) Very slow rising
(2) Normal rising
(3) Quick rising
Low fermentation increases the
time of rising for a better taste
and elasticity of the bread.
High fermentation allows a
quicker rising but could destroy
the elasticity of your bread.