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rapide/snel (quick) (1:34)
For baking loaves of bread in a short period of time. Bread baked using this program can be moister and
have a denser structure. The temperature of the water should be between 35 and 45°.
Pâte/deeg (dough) (1:20)
Used to knead various types of dough. The dough is not baked. Remove the dough from the appliance,
and use it to form the pizza dough or rolls. Prepare portions of dough of a maximum of 900g.
cuisson/bakken (bake)
This setting can be used either to heat the baking tin or to extend the baking time; this can be of use when
preparing products such as jams. This program enables you to extend the baking time for a minimum of
10 minutes (0:10). The time shown in the display decreases in 1-minute increments. Press the Stop button
if you wish to stop the baking process. The baking time can be extended in 10-minute increments, to a
maximum of 1 hour. To do so, press the
knead 1
Process
(min)
Program
1 Base/basis
10
2 Super rapide/
13
snel
3 Français/
18
frans
4 Complet/
10
volkoren
5 Brioché/zoet
10
6 Rapide/snel
14
7 Pâte/deeg
7
8 Cuisson/
bakken
use - using the breadmaker
measuring the precise amount of each ingredient is of great importance! A good product can be
obtained only by using the indicated quantities and weights, and consequently you should use the
measuring cup and spoon supplied with your breadmaker.
make sure you add the correct quantity of yeast! If the dough in the appliance rises excessively and
collapses immediately – or fails to rise – then the likely cause is the amount of yeast. Try a new bread
baking with the right amount of yeast.
1. open the lid, lift the handle, and pull firmly to remove the baking tin. Always remove the baking tin
from the breadmaker before filling the tin; this will avoid ingredients falling into the motor, or into the
appliance.
2. Fitting the dough hook is very simple; just slide it onto the drive shaft. Lightly grease the shaft with
baking butter; it will be easier to remove the hook later on.
3. Measure the amounts of the ingredients given in the recipe accurately, and pour into the baking tin in
the correct sequence:
1. Pour the water or milk into the baking tin; use lukewarm water or milk (21-28°C).
2. Carefully add salt, sugar and flour/bread mix.
3. Make a small hollow in the surface of the flour, and put the piece of yeast or
hollow.
Make sure that the yeast does not come into contact with water; this will immediately start the
fermentation process.
Add ingredients that would be broken down by kneading later during the preparation process, for
example at the end of KNEAD2. The breadmaker sounds a beep when KNEAD2 is almost finished, so
that you know when you can add the ingredients.
All manuals and user guides at all-guides.com
button and then press the Start button.
rise
knead
rise
1 (min)
2 (min)
2 (min)
20
15
20
10
40
22
20
25
20
30
5
20
30
5
5
18
38
user's instructions
pause
rise
bake
(sec)
3(min)
(min)
30
55
60
35
30
60
70
30
70
65
30
57
48
75
50
10 min. till 1 hour
baking powder in the
total
signal
time
time
3:00
2:25
0:58
0:57
3:50
2:47
3:40
3:00
2:50
2:30
1:34
1:20
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