F
TR
I
E
D
GB
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 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 consistency and paler
than normal bread.
•
Bread is one of greatest contributors to our
daily salt intake. Reducing salt consumption
can help reduce the risks of cardio-vascular
problems.
•
This bread is rich in omega 3 fatty acids,
thanks to a complete and nutritionally
balanced recipe. Omega 3 fatty acids
contribute to the proper function of the
cardiovascular system.
•
The baguette programme enables you to
make your own baguettes. This programme
comprises 2 stages.
1
st
stage > Kneading and rising of the dough.
2
nd
stage > Baking
The baking cycle starts once you have
shaped your baguettes
(to help you shape
your baguettes, you will find an additional
guide with your bread machine).
•
Can be used to make pastries and cakes
with baking powder.
•
The Jams programme automatically cooks jams
and compots (stewed fruits) in the pan.
•
Programme 12 only kneads. It is for
unleavened pasta, like noodles for example.
•
The Leavened Dough programme does not
bake. It is a kneading and rising programme
for all leavened doughs such as pizza
dough, rolls, sweet buns.
•
The cooking programme is limited to 10 to 70
min. only, adjustable in steps of 10 min, with
light medium or dark browning. It can be
selected alone and used:
a) with the Leavened 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.
This programme does not enable you to
cook baguettes.
The breadmaker should not be left
unattended when using programme 14.
To interrupt the cycle before it is finished,
the programme can be stopped manually
by holding down the button
.
CYCLES
On pages 27-28 is a table showing the steps in the various cycles according to the chosen
programme.
K
NEADING
For forming
the dough’s
structure so
that it can
rise better.
R
EST
Allows the
dough to
rest to
improve
kneading
quality.
R
ISING
Time during
which the
yeast works to
let the bread
rise and to
develop its
aroma.
B
AKING
Transforms
the dough
into bread
and gives
it a golden,
crusty crust.
W
ARMING
Keeps the bread warm
after baking.
It is recommende that
the bread should be
turned out promptly
after baking, however.
>
>
>
>
23
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MOULF35-Notice HomeBread 30/08/07 9:08 Page 23
