Manual Philips HD 9040 (page 13 of 180) (English, German, Dutch, Danish, French, Portuguese, Swedish, Turkish, Spanish, Norwegian, Finnish)

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Type Crust Baking temp. Weight Baking time Process time

1250g 60 min. 4 hrs 15 min.

Medium 125°C 750g 55 min. 4 hrs 10 min.

1000g 60 min. 4 hrs 15 min.

1250g 65 min. 4 hrs 20 min.

Dark 135°C 750g 65 min. 4 hrs 20 min.

1000g 70 min. 4 hrs 25 min.

1250g 75 min. 4 hrs 30 min.

Sweet Light 110°C 750g 52 min. 3 hrs 17 min.

1000g 54 min. 3 hrs 19 min.

1250g 56 min. 3 hrs 21 min.

Medium 115°C 750g 54 min. 3 hrs 19 min.

1000g 57 min. 3 hrs 22 min.

1250g 60 min. 3 hrs 25 min.

Dark 125°C 750g 58 min. 3 hrs 23 min.

1000g 61 min. 3 hrs 26 min.

1250g 64 min. 3 hrs 29 min.

Gluten Free Medium 115°C 1000g/1250g 95 min. 2 hrs 54 min.

Super Rapid Medium 135°C 1000g 50 min. 1 hrs 25 min.

Dough N/A N/A N/A 0 min. 1 hr 30 min.

Bake Only N/A 120°C N/A 10 min. N/A

Pasta Dough N/A N/A N/A 0 min. 14 min.

Jam N/A 115°C N/A 45 min. 1 hr

Multi Bread Shaper Light 120°C 750g 65 min. 2 hrs 50 min.

Medium 130°C 750g 65 min. 2 hrs 50 min.

Dark 140°C 750g 65 min. 2 hrs 50 min.

Multi Bread Shaper

Sweet

Light 110°C 750g 35 min. 2 hrs 20 min.

Medium 120°C 750g 35 min. 2 hrs 20 min.

Dark 130°C 750g 35 min. 2 hrs 20 min.

Ingredients and tools

This chapter describes a number of ingredients and tools used for baking bread. Each ingredient has a special purpose. It is important to

purchase high-quality ingredients and use them in the exact amounts specied in the recipes. While some ingredients are interchangeable, others

will produce poor results in bread.

Ingredients



White our contains enough protein (gluten) to give a lot of volume and texture to bread. It is gluten that forms the cell wall structure, traps

and holds the air bubbles and allows the bread to rise. Most our is bleached. This does not affect the baking performance or the shelf life.



Wholewheat our is a coarsely ground type of our milled from the entire wheat kernel - brand, germ and endosperm. The brand and germ

provide the brown colour and nutty avour while increasing bre. Baking with wholewheat our results in shorter, denser loaves.



Rye our is made by nely grinding rye kernels. Only ours made from wheat and rye contain gluten-forming proteins. The gluten in rye our is

not very elastic, therefore rye our must be used in combination with wheat our.

Cereals, grains and seeds

Cereals, grains and seeds provide variety in texture, avour and appearance of breads. They increase bre content. Three, ve, seven or twelve-

grain cereals can be substituted in a recipe for any multi-grain cereal. Cracked wheat is the wholewheat kernel that is cracked into particles of

different sizes from coarse to ne. Bulgur is the wheat kernel with the bran removed, which is steamed, dried and ground. Natural bran, both

wheat and oats, cuts the gluten strands. Therefore do not use more bran than is stated in the recipe.



Gluten is present in many cereals, such as wheat, rye, barley, oats, etc. Gluten-free bread is to be made exclusively from gluten-free our or

gluten-free bread mixes.



Semolina, a creamy yellow coarsely ground our milled from hard durum wheat, is high in protein. It is used to make fresh pasta. Pasta dough

made of semolina is easier to knead and holds its shape better during baking than pasta dough made with all-purpose our. You can replace part

of the all-purpose or wholewheat our by semolina.

ENGLISH 13

4222.005.0042.4.indd 13 02-06-10 14:29

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Philips HD 9040 Manual

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