Operation Manual

ŸŸŸ ENGLISH
NOTE: If the timer function is set, we recommend not to use easily
perishable ingredients such as milk, eggs, fruit or vegetable purées.
TURNING OFF AND STORING THE APPLIANCE
•Remove the plug from the plug socket.
•Allow the appliance to cool down.
•Clean the appliance and all accessories (see “Cleaning and maintenance”).
•Store the appliance in a dry, frost-free location.
INGREDIENT SELECTION
It is possible not only to bake bread according to one of the recipes
indicated, but also to try new recipes using different ingredients. To do
this, it is useful to have much information on the different ingredients to
prepare bread.
FLOUR
The main ingredient of bread is flour. There are many different kinds of
flour and mixes of flour. The type of flour used makes a big difference
for bread. For example, since wheat flour contains much gluten, it rises
better than the heavier flour. Therefore, less yeast is needed. Gluten is
a protein compound which is found in cereals, such as wheat, oats, rye
and barley. As the bread rises, gluten creates a network that keeps in
the carbon dioxide bubbles and this makes the bread rise.
‘Patent flour’ or household flour
Most of the white flour is called ‘patent flour’ or household flour. It has
almost no fibres or seeds, but it contains much gluten. This flour is
usually used to bind soups and sauces, but also to bake (white) bread.
Wheat flour and wheatmeal
Wheat flour is white wheatmeal. Wheatmeal is a little greyer and it
contains a small quantity of fibres and seeds. Wheat flour and wheatmeal
also contain much gluten.
Whole wheat flour
Whole wheat flour is obtained from whole untreated grains of wheat. It
conains all the wheat fibres and seeds. Whole wheat contains much
gluten as wheat flour, but it is heavier because of fibres and seeds. As