T-Fal Actibread, Manual

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1. Gluten-free bread. We recommend using a ready-to-use mix. Only the 2 lbs setting is available for this
program. For this setting a premix that is low in sugar and fat is recommended.
2. Gluten-free sweet bread. We recommend using a ready-to-use mix. Only the 2 lbs setting is available for
this program. For this setting a premix that is low in sugar and fat is recommended.
3. Gluten-free cake. We recommend using a ready-to-use mix. Only the 1.5 lbs setting is available for this
program.
4. Rapid whole wheat bread. This program is similar to the Whole wheat bread program but is quicker. The
texture of the bread may be a little more compact.
5. Whole wheat bread. Whole wheat bread program is used to make bread containing whole wheat flour.
6. Salt-free bread. Bread is one of the foods that provide the largest daily contribution of salt. Reducing salt
consumption can help reduce the risks of cardiovascular problems.
USING YOUR BREADMAKER
A default setting is displayed for each program. You will therefore have to select the desired settings
manually.
Selecting a program
Choosing a program triggers a series of steps which are carried out automatically one after another.
The menu button allows you to choose a certain number of different programs. The time
corresponding to the program is displayed. Every time you press the
button, the number on the
display panel switches to the next program from 1 - 15.
Using gluten-free programs.
Programs 1, 2 and 3 should be used to bake gluten-free breads and cakes. Only one weight is available
for each of the programs (2 lbs for programs 1 and 2 and 1.5 lbs for program 3).
Gluten-free breads and cakes are suitable for people who are intolerant (celiac disease) of the gluten
found in several grains (wheat, barley, rye, oat, Khorasan wheat, spelt, etc).
It is important to avoid cross-contamination with flour containing gluten. Use extra care when cleaning
the bowl, paddle and all the utensils that will be used to prepare gluten-free breads and cakes. Also
check that the yeast you use is free of gluten.
The consistency of gluten-free flours does not favor traditional mixing: we recommend that you sift
the flour mixes together with the yeast to prevent it from forming clumps.
This is why the delayed start feature is not available for the gluten-free programs.
You must also use a flexible wooden or plastic spatula to scrape the dough down from the sides of
the bowl to the center, along with any unincorporated ingredients, until the dough is homogenous.
Gluten-free bread will have a denser consistency and be lighter in color than normal bread.