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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 con-
sistency and paler than normal bread.
7. Salt Free Bread.
Reducing salt consump-
tion can help reduce the risks of cardio-vas-
cular problems.
8. Bread Rich in Omega 3.
This bread is rich
in omega 3 fatty acids, thanks to a com-
plete and nutritionally balanced recipe.
Omega 3 fatty acids contribute to the
proper function of the cardiovascular sys-
tem.
9. Damper.
The damper is based on a tradi-
tional Australian recipe, cooked on hot
stones. It produces a compact, slightly
brioche-like bread.
10. Loaf Cooking.
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 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 10.
To interrupt the cycle before it is finished,
the programme can be stopped manually by
holding down the
.
11. 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.
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 dis-
play panel switches to the next programme
from 1 to 14 :
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. Fast Basic White Bread.
The Fast Basic
White Bread programme is specific to the
FAST WHITE BREAD recipe. The weight and
browning settings are not available in this
programme.
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
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