9
GB
• Fats and oils:
fats make the bread softer
and tastier. It also stores better and longer.
Too much fat slows down rising. If you use
butter, cut it into tiny pieces so that it is
distributed evenly throughout the
preparation, or soften it. You can substitute
15g butter for 1 tablespoon of oil. Do not
add hot melted butter, always allow it to
cool slightly first. Keep the fat from coming
into contact with the yeast, as fat can
prevent yeast from rehydrating. Do not use
low fat spreads or butter substitutes.
• Eggs:
eggs make the dough richer,
improve the colour of the bread and
encourage the development of the soft,
white part. If you use eggs, reduce the
quantity of liquid you use proportionally.
Break the egg and top up with the liquid
until you reach the quantity of liquid
indicated in the recipe. Recipes are
designed for medium size eggs; if your
eggs are bigger, add a little extra flour; if
they are smaller, use less flour.
• Milk:
recipes use either fresh or powdered
milk. If using powdered milk, add the quantity
of water stated in the recipe. It enhances the
flavour and improves the keeping qualities of
the bread. For recipes using fresh milk, you
can substitute some of it with water but the
total volume must equal the quantity stated
in the recipe. Semi-skimmed or skimmed milk
is best to avoid bread having a close texture.
Milk also has an emulsifying effect which
evens out its airiness, giving the soft, white part
a better aspect. Do not use fresh milk or dairy
products with the timer delay as they may
spoil on standing.
• Water:
water rehydrates and activates the
yeast. It also hydrates the starch in the flour
and helps the soft, white part to form. Water
can be totally or partially replaced with milk
or other liquids. Use liquids at room
temperature so they are tepid. In cold
weather water straight from the tap may be
too cold and you may need to leave it at
room temperature first. For the Super Fast
Program (Program 5) the water should be
between 35 C to 40 C maximum.
• Flour:
the weight of the flour varies
significantly depending on the type of flour
used. Depending on the quality of the flour,
baking results may also vary. Keep flour in a
hermetically sealed container, as flour reacts
to fluctuations in atmospheric conditions,
absorbing moisture or losing it. Use “strong
flour”, “bread flour” or “baker’s flour” rather
than standard flour. Adding oats, bran, wheat
germ, rye or whole grains to the bread dough
will give a smaller, heavier loaf of bread.
Using strong white bread flour
is
recommended unless otherwise specified in
the recipe. Do not use self raising flour or
ordinary plain flour for making yeast breads
as they are unsuitable.
INGREDIENTS
Kneading:
the dough is in the 1
st
or 2
nd
kneading
cycle or in a stirring period between rising
cycles.
TIP
During this cycle, and for programmes 1, 2, 3,
4, 6, 7, 8, 9, 10 you can add ingredients: dried
fruit or nuts, olives, bacon pieces, etc. A beep
indicates when you can open the lid and
add them so that they do not get crushed
during the 1st kneading.
See the summary table for preparation times
(page 12-13) and the “extra ingredients” column.
This column indicates the time that will be
displayed on your appliance’s screen when the
beep sounds. For more precise information on how
long before the beep sounds, subtract the “extra”
column time from the total baking time.
For example:
“extra” = 2:51 and “total time” =
3:13, the ingredients can be added after 22 min.
Rising:
the dough is in the 1
st
, 2
nd
or 3
rd
rising
cycle.
Baking:
the bread is in the final baking cycle.
The word
“end”
lights to indicate the end of
the cycle.
Warming:
for programmes 1, 2, 3, 4, 5, 6, 7, 8, 9,
10, you can leave your preparation in the
appliance. A one-hour warming cycle
automatically follows baking.
The indicator
lights.
The display remains at 0:00 for one hour of
warming. The appliance beeps at regular
intervals. At the end of the cycle, it stops
automatically after 3 beeps. To stop the
warming programme, unplug the appliance.
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