12
Mixing and kneading
In traditional baking, the baker first mixes, then kneads manually. The appliance performs these operations
automatically.
Leavening
When baking by hand, after mixing, the dough is placed in a warm place for the yeast to ferment and pro-
duce the gas required for the bread to rise.
After mixing the dough, the appliance maintains the optimum temperature for leavening during this phase of
the process. If a dough only cycle has been chosen, the appliance stops at the end of the first leavening phase.
The dough can now be removed and worked to make flatbread, pizza or other creations, before placing it
in the oven for baking.
Punching down
After leavening, the baker usually "punches down" the dough. This eliminates large undesirable air and gas
bubbles performed during leavening and gives the bread a more even appetising consistency. The applian-
ce manages this operation automatically by rotating the paddle the exact number of times required.
Second leavening
After punching down, the bread is leavened again for a variable length of time according to type.
For example, wholemeal bread requires a longer leavening time because the flour contains bran and wheat
germ which hinder the process. The appliance automatically regulates the temperature and time of this
second leavening phase according to the settings.
Baking
The appliance automatically adjusts baking time for a perfect result every time!
Cooling
In normal baking, the baker removes the bread immediately from the pan to prevent the crust from becoming
heavy. To achieve this, the appliance has a "Keep Warm" function which encourages elimination of the hot
air from the baking chamber once the bread is baked.
After removing the bread from the pan, leave it to cool for 15 minutes before slicing.
HOW TO USE THE DELAY BAKE FUNCTION
You can delay baking for up to 13 hours, enabling you to wake up in the morning to the fragrance of fre-
shly baked bread, or go out leaving the appliance in operation.
It is important to make a small hollow in the top of the dry mixture for the yeast. This will make sure it is acti-
vated when it comes in contact with the liquid and sugar during kneading.
NB: do not use the Delay Bake function if the recipe contains perishable ingredients such as milk, eggs or
cheese as they could deteriorate.
Models without automatic distributor:
do not use the Delay Bake function for recipes requiring fruit or nuts
to be added at a later stage to prevent them being broken up excessively during kneading.
1. Follow phases 1, 2 and 3 on page 9.
2. Press the button until you reach the number of hours or minutes between the present time and the
time you want the bread to be ready.
3. Press the button to start the cycle. The countdown begins. The bread will be baked and ready by
the end of the number of hours and minutes displayed.
NB: in the event of error or to reset the time, press the button.
Example
Before leaving to go to work at 8.00 a.m., you might want to set the Delay Bake function in order for the
