Loading ...
Loading ...
Loading ...
107
EN
– Specific solid ingredients
– Second half of the flour
– Yeast
6. During a power outage under 7 minutes, the
machine will save its status and will resume its
operation once the power comes online.
7. If you wish to have one bread cycle directly
follow another, wait for approximately 1 hr.
between both cycles to allow the machine
to cool and prevent any potential impact on
bread making.
8. When turning out your bread, the kneading
paddle may remain stuck inside it. In this case, use the hook to gently
remove it.
To do so, insert the hook in the kneading paddle's shaft, and then lift
to remove it.
Warnings for the use of gluten-free programs
Menus 1, 2 and 3 must be used to make gluten-free breads or cakes.
For each program, a single weight is available.
Gluten-free breads and cakes are suitable for those who have an
intolerance to the gluten (celiac disease sufferers) present in several
cereals (wheat, barley, rye, oat, kamut, spelt, etc.).
It is important to avoid cross-contamination with flours containing
gluten. Exercise special care cleaning the pan and the kneading paddle,
as well as all utensils being used to make gluten-free breads and cakes.
You must also ensure that the yeast used contains no gluten.
Gluten-free recipes have been developed based on the use of
preparations (also called ready-to-use mixes) for gluten-free bread
that are either Schär or Valpiform type.
• Blends of flour types must be sifted with the yeast to prevent lumps.
• When the program is launched, it is necessary to assist the kneading
process: scrape down any unmixed ingredients on the sides towards the
centre of the pan using a non-metallic spatula.
• Gluten-free bread cannot rise as much as a traditional bread. It will be
of a denser consistency and lighter colour than normal bread.
• All premix brands do not yield the same results: the recipes may have
to be adjusted. It is therefore recommended to conduct some tests (see
example below).
M
Loading ...
Loading ...
Loading ...