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Programme 8: Mehrkorn Brot (Multigrain Bread)
For multigrain bread made from different fl ours and grains.
Programme 9: Vollkorn Brot (Wholemeal Bread)
For breads with heavy wholemeal fl ours that take a long time to knead and prove. These
breads are usually more compact and heavier.
Programme 10: Glutenfreies Brot (Gluten-Free Bread)
For breads made from gluten-free fl our that take longer to absorb liquids and have differ-
ent rising characteristics.
Gluten is contained in many types of grain (wheat, barley, rye, oats, kamut, spelt etc.).
Note the instructions on the packaging! If you are following a strict gluten-free diet, you
must ensure that the yeast used also contains no gluten. The baking tin must also al-
ways be cleaned thoroughly to make sure that no residues of other types of fl our come
into contact with the gluten-free fl our. Gluten-free bread has a thicker consistency and a
lighter colour than conventional bread and also does not last as long.
Consult a doctor if you have a gluten intolerance and are going to bake gluten-free bread
yourself.
Programme 11: Haferbrei (Porridge)
For porridge, oatmeal and similar. The ingredients are mixed together and brought to
the boil.
Programme 12: Klebreis (Sticky Rice)
For rice which is intended to be particularly sticky. The ingredients are heated with con-
stant stirring so that the rice cannot set.
Programme 13: Mixen (Mixing)
With this programme, different ingredients can slowly be mixed together.
Programme 14: Teig (Dough)
This programme can be used to prepare yeast doughs for pizzas or cakes. The dough is
kneaded and allowed to prove. However, the dough is not baked!
The raw dough can then be processed further in a traditional way in an oven to make a
pizza or cake!
Programme 15: Kneten (Kneading)
This programme can be used to process doughs which are not intended to rise. The pro-
gramme mixes together the ingredients and kneads the dough; it is not baked. Suitable
for pasta dough but also for cookie or waffl e mixtures.
Programme 16: Joghurt (Yoghurt)
For making yoghurt from milk and natural yoghurt (lactic acid bacteria). The ingredients
are always mixed together again over a long period of time with a small amount of heat.
Programme 17: Marmelade (Marmalade)
This programme can be used to process fresh fruit to make marmalades, jams or sauces.
Programme 18: Backen (Baking)
This programme can be used to extend the baking time for breads which are not yet fully
baked or for ready-made doughs which have not yet been baked (Note: In contrast to the
Schnell backen (Fast Baking) programme, here the dough is not kneaded or allowed to
prove, but just baked!) The programme can be used several times in succession.