Bedienungsanleitung Moulinex OW5023 - HOME BREAD XXL (Seite 22 von 104) (Englisch, Holländisch, Französisch, Italienisch, Portugiesisch, Spanisch)

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DISCOVER THE PROGRAMMES AVAILABLE IN THE MENU

1. Baguette

The Baguette programme enables you to make your own baguettes. This

programme comprises 2 stages.

1st stage > Kneading and rising of the dough

2nd stage > Baking

The baking cycle starts once you have shaped your baguettes (to help

you shape your baguettes, you will nd an additional guide with your bread

machine).

2 . Sweet Baguette For small pastries and buns: Viennese pastry, milk bread, buns, brioches, etc.

3. Baguette Cooking

Programme 3 allows you to cook baguettes from dough prepared in

advance. The machine must not be left unattended while using programme 3.

To stop the cycle before the end, manually stop the programme by holding

down the button .

4. Basic White Bread The Basic White Bread programme is used to make most bread recipes using

white wheat our.

5. French Bread The French Bread programme is for traditional French white bread recipes

with their airy centre.

6. Wholemeal

Bread Wholemeal Programme is used to make wholemeal bread using wholemeal

our.

7. Sweet Bread

The Sweet Bread program 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

rst brioche recipe.

8. Fast White Bread The Fast White Bread programme is specically for the FAST bread recipe.

The weight and browning settings are not available in this programme. The

water for this recipe should be at 35°C maximum.

9. 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 specic recommendations on the packet. The

trough must always be thoroughly cleaned to avoid any risk of

contamination with other ours.

In the case of a strictly gluten-free diet, take care that the yeast used is also

gluten-free. The consistency of gluten-free ours does not yield an ideal

dough. The dough sticks to the sides and must be scraped down with a

exible plastic spatula during kneading. Gluten-free bread will be of a

denser consistency and paler than normal bread.

10. Salt Free Bread Bread is one of greatest contributors to our daily salt intake. Reducing salt

consumption can help reduce the risks of cardio-vascular problems.

11. Extra Omega 3 Bread 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 cardio-vascular system.

MOULF161-NOTICE_HBB_RELIFT_Mise en page 1 15/01/10 16:01 Page20

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