161
5
CYCLEs
• A table page 316-320 describes the breakdown of the various programme cycles.
Kneading:
During this cycle, and for programmes 1, 2, 4, 5, 6, 7, 9, 10, 11, 14, you have the
possibility of adding ingredients: dried fruit and nuts, olives, bacon pieces, etc. A
sound signal will tell you when to intervene.
While the programs mentioned above are underway, press the MENU button once to
find out how much time there is left until the “add ingredients” signal sounds.
For programmes 1 to 2, press the MENU button twice to find out how find out how
much time remains before shaping the baguettes.
Please refer to the Cooking Times table on pages316-320, and to the "extra" column.
This column indicates the time that will appear on the screen of your device when you
hear the sound signal.
In order to find out exactly when you will hear the sound signal, just subtract the time
that appears in the "extra" column from the total cooking time.
Ex: if "extra" = 2:51 and "total cooking time" = 3:13, the ingredients can be added after
22 minutes.
Warming:
for programmes 1, 2, 4, 5, 6, 7, 8, 9, 10, 11, 14, you can leave your preparation in
the appliance. A one-hour warming cycle automatically follows baking. The display remains
at 0:00 during keeping warm hour. A beep is heard at regular intervals.
The operating indicator light flashes.
At the end of the cycle the appliance stops automatically and beeps several times.
Kneading
> rest
> rising
> Baking
> Warming
For forming
the dough’s
structure so
that it can
rise better.
Allows the
dough to rest
to improve
kneading
quality.
Time during
which the
yeast works
to let the
bread rise
and to
develop its
aroma.
Transforms
the dough
into bread
and gives it a
golden, crusty
crust.
keeps the bread
warm after baking.
It is recommende
that the bread
should be turned
out promptly after
baking, however.
6
IngrEDIEnTs
fat and oil:
fats make the bread softer and tastier. It will also keep better and for longer. Too
much fat slows down rising. If you use butter, make sure that it is cold and dice it to distribute
it evenly in the preparation. Do not add warm butter. Avoid the fat coming into contact with
the yeast because the fat could prevent the yeast from rehydrating.
Eggs:
eggs enrich the dough, improve the colour and encourage good development of the
interior. Recipes are calculated for one medium egg weighing 50 g; if the eggs are larger, add
less liquid; if the eggs are smaller then you will have to add a little more liquid.
milk:
you can use fresh milk (cold, unless stated otherwise in the recipe) or powdered milk.
Milk also has an emulsifying effect which forms more regular air cells and therefore gives the
interior of the bread a good appearance.
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