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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. The
consistency of gluten-free flours does not
yield an ideal dough. The dough sticks to
the sides and must be scraped down with a
flexible plastic spatula during kneading.
Gluten-free bread will be of a denser con-
sistency and paler than normal bread.
7. Yoghurt Bread.
Yoghurt Bread is a special-
ity with an acidic taste, with medium
browning, 1000 g only.
8. Loaf Cooking.
The Loaf Cooking pro-
gramme is limited to 60 min. with light
medium or dark browning. It can be se-
lected 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.
The breadmaker should not be left unat-
tended when using programme 8.
To interrupt the cycle before it is finished,
the programme can be stopped manually
by holding down the
button
9. Bread Dough.
The Bread Dough programme
does not bake. It is a kneading and rising
programme for all leavened doughs such as
pizza dough, rolls, sweet buns.
10. Cake.
Can be used to make pastries and
cakes with baking powder.
11. Jam.
The Jam programme automatically
cooks jams and compots (stewed fruits) in
the pan.
12. Pasta Dough.
Programme 12 only kneads.
It is for unleavened pasta, like noodles for
example.
USING YOUR BREADMAKER
A default setting is displayed for each pro-
gramme. You will therefore have to select
the desired settings manually.
Selecting a programme
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
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-
12:
1. Basic White Bread.
The Basic White Bread
programme is used to make most bread
recipes using white wheat flour.
2. French Bread.
The French Bread pro-
gramme corresponds to a traditional French
crusty white bread recipe.
3. Wholemeal Bread.
Wholemeal Bread Pro-
gramme is used to make whole wheat bread
using whole wheat flour.
4. Sweet Bread.
The Sweet Bread programme
is for recipes containing more sugar and fat
such as brioches and milk breads. If you are
using special flour blends for brioche or
rolls, do not exceed 1000 g of dough in
total.
5. Super Fast White Bread.
The Super Fast
White Bread programme is specific to the
SUPER FAST bread recipe (see page 26).
6. Gluten Free Bread.
Gluten Free Bread is to
be made exclusively from gluten-free ready-
made mixes. It is suitable for persons with
celiac 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 trough must always be
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