TEFAL NUTRIBREAD PF311E38, Manual

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programmes. The time corresponding to the
programme is displayed.
Every time you press the
button, the
number on the display panel switches to the
next programme from 1 - 15:
USING YOUR BREADMAKER
Choosing a programme triggers a series of steps
which are carried out automatically one after
another.
The menu button enables you to choose
a certain number of different
1. Savoury gluten-free bread. We recommend
using a ready-to-use mix. Only the 1000 g
setting is available for this program. Bread
made using a premix in a recipe that is low
in sugar and fat.
2. Sweet gluten-free bread. We recommend
using a ready-to-use mix. Only the 1000 g
setting is available for this program. Bread
made using a premix in a recipe that
contains sugar and fat.
3. Gluten-free cake. We recommend using a
ready-to-use mix. Only the 750 g setting is
available for this program. Bread using a
premix and baking powder in a cake recipe.
4. Fast Wholemeal Bread. This programme is
similar to the Wholemeal Bread programme
but is quicker. The texture of the bread may
be a little more compact.
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
(1000 g for programs 1 and 2 and 750 g for
program 3).
Gluten-free breads and cakes are suitable
for people who are intolerant (celiac
disease) of the gluten found in several
cereals (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.
These gluten-free recipes were developed
using ready-to-use mixes (also called
premixes) for gluten-free bread, such as
Schär or Valpiform.
These types of gluten-free mixes are
available on the retail market and in
specialised shops. Please note that not all
brands of ready-to-use gluten-free mixtures
deliver the same results.
The consistency of gluten-free flours does
not favour optimal mixing: We recommend
that you sift the flour mixes together with
the yeast to prevent the forming of 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 centre,
along with any unincorporated ingredients,
until the dough is homogenous.
Gluten-free bread will have a denser
consistency and be lighter in colour than
normal bread.
Using gluten-free programs.
A default setting is displayed for each programme. You will therefore have to select the
desired settings manually.
Selecting a programme
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