• Fats and oils: fats make the bread softer
and tastier. It also stores better and longer.
Too much fat slows down rising. If you use
butter, cut it into tiny pieces so that it is
distributed evenly throughout the
preparation,or soften it.You can substitute
15g butter for 1 tablespoon of oil. Do not
add hot butter. Keep the fat from coming
into contact with the yeast, as fat can
prevent yeast from rehydrating.Do not use
low fat spreads or butter substitutes.
• Eggs: eggs make the dough richer,
improve the colour of the bread and
encourage the development of the soft,
white part. If you use eggs, reduce the
quantity of liquid you use proportionally.
Break the egg and top up with the liquid
until you reach the quantity of liquid
indicated in the recipe. Recipes are
designed for one 50 g size egg; if your
eggs are bigger, add a little flour; if they
are smaller, use less flour.
• Milk: recipes use either fresh or powdered
milk. If using powdered milk, add the
quantity of water stated in the recipe. It
enhances the flavour and improves the
keeping qualities of the bread. For recipes
using fresh milk,you can substitute some of
it with water but the total volume must
equal the quantity stated in the recipe.
Semi-skimmed or skimmed milk is best to
avoid bread having a close texture. Milk
also has an emulsifying effect which evens
out its airiness, giving the soft, white part a
better aspect.
• Water: water rehydrates and activates the
yeast.It also hydrates the starch in the flour
and helps the soft, white part to form.
Water can be totally or partially replaced
with milk or other liquids. Use liquids at
room temperature.
• Flour: the weight of the flour varies
significantly depending on the type of
flour used. Depending on the quality of
the flour,baking results may also vary.Keep
flour in a hermetically sealed container, as
flour reacts to fluctuations in atmospheric
conditions, absorbing moisture or losing it.
Use “strong flour”,“bread flour” or “baker’s
flour” rather than standard flour. Adding
oats, bran, wheat germ, rye or whole
grains to the bread dough will give a
smaller, heavier loaf of bread.
Using T55 flour is recommended unless
otherwise specified in the recipe. Our
recipes are optimised for the use of
standard T55 flour. In the event that you
use a blend of special flours for bread or
brioche or milk bread, do not exceed 1000
g of dough in total for the bread pan and
INGRÉDIENTS
Kneading: the dough is in the 1
st
or 2
nd
kneading cycle or in a stirring period
between rising cycles.
TIP
During this cycle, and for programmes 1, 2, 3,
4, 6, 7, 8, 9, 10 you can add ingredients: dried
fruit or nuts, olives, bacon pieces, etc.A beep
indicates when you can intervene.
See the summary table for preparation times
(page 27-28) and the “extra” column.
This column indicates the time that will be
displayed on your appliance’s screen when
the
beep sounds. For more precise information
on
how long before the beep sounds, subtract the
“extra” column time from the total baking time.
For example:“extra”= 2:51 and “total time” =
3:13, the ingredients can be added after
22 min.
Rising: the dough is in the 1
st
,2
nd
or 3
rd
rising
cycle.
Baking: the bread is in the final baking cycle.
The word “end” lights to indicate the end of
the cycle.
Warming: for programmes 1, 2, 3, 4,5,6,7,8, 9,
10, you can leave your preparation in the
appliance. A one-hour warming cycle
automatically follows baking.
The indicator lights.
The display remains at 0:00 for one hour of
warming. The appliance beeps at regular
intervals. At the end of the cycle, it stops
automatically after 3 beeps. To stop the
warming programme, unplug the appliance.
