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PROGRAMMES
AVAILABLE
IN THE MENU
FEATURES
LOAVES
To help you make individual loaves which correspond to programmes 1 to 6, you will find an additional
shaping guide with your breadmaker. These loaves are made in several stages and the baking cycle
occurs after the loaves have been shaped.
1. Savoury Baguettes
& Rolls
The baguette programme allows you to make your own crusty baguettes
and small rolls.
2 . Italian Bread
Programme 2 will help you make Italy's best-known bread, with its soft
fluffy centre, an excellent base for small sandwiches.
3. Bread Sticks
The grissini programme allows you to male these very long, thin and dry
breadsticks.
4. Flat Bread
Programme 4 is designed for making chewy and airy flat breads, such as
Pide (Turkish pita), great for making sandwiches.
5. Burger Buns
Programme 5 is ideal for 8 small white buns, round and soft with a light
texture.
6. Sweet Baguettes
& Buns
Programme 6 helps you to make little buns with a light consistency, such
as Spanish ensaimada brioche.
7. Small Bread Cooking
Programme 7 is designed for heating and cooking, in 10 to 35 minutes, all the
loaves made using programmes 1 to 6.
Adjustable in groups of 5 minutes. The breadmaker should not be left
unattended when using programme 7.
To stop the cycle before the end, stop the programme manually by pressing
button
for a long time.
TRADITIONAL LOAVES
8. Basic White Bread
This programme allows you to make most white bread recipes using
wheat flour.
9. French Bread
Programme 9 is for traditional French white bread recipes airy in the
middle.
10. Wholemeal Bread
Programme 10 is selected when using flour for wholemeal bread.
11. Sweet Bread
Programme 11 is suited to recipes which contain more fat and sugar. If you
use ready made mixes for making brioches or milk loaves, do not exceed
1000 g of dough in total. We suggest LIGHT browning for your first brioche
recipe.
12. Super Fast White
Bread
Programme 12 is specific to the QUICK bread recipe which you will find in
the recipe book supplied with the appliance. The water for this recipe must
be 35°C maximum.
13. Gluten Free Bread
This kind of bread is suitable for people who cannot digest the gluten
(coeliac disease) in several grains (wheat, barley, rye, oats, kamut, spelt,
etc.). The tank should always be cleaned so that there is no risk of
contamination with other flours. In the case of a strict gluten-free diet,
make sure that the yeast used is also gluten free. The consistency of
gluten-free flours means they do not mix as well. The dough therefore has
to be folded in from the edges during the kneading process with a flexible
plastic spatula. Gluten-free bread is thicker in consistency and lighter in
colour than normal bread.
14. Salt Free Bread
Reducing salt consumption can help reduce the risks of cardio-vascular
problems.
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