Programmes - MAXXMEE BM8301 Mode D'emploi

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PROGRAMMES

You can choose from 18 programmes:
Programme 1: Standard
For standard bread doughs, such as
wheat breads and mixed-type breads
made from wheat and rye flour.
Programme 2: Französisches Brot
(French Bread)
For light breads made from fine flour.
The bread is normally airy and has a
crispy crust, like traditional French white
bread.
Programme 3: Süßes Brot (Sweet
Bread)
For sweet breads containing special
ingredients such as extra sugar, raisins,
chocolate, coconut flakes, etc. A longer
rise time makes the dough particularly
light and airy.
Programme 4: Extra schnelles Back­
en (Extra Fast Baking)
In this programme, the times for knead-
ing, proving and baking are reduced to
1 hour. The end result is a very coarse,
solid bread.
Note: The bread becomes much harder
than on other programmes.
Programme 5: Schnelles backen
(Fast Baking)
In this programme, the times for knead-
ing, proving and baking are reduced to
2 hours. The end result is a coarse, solid
bread.
Programme 6: Kuchen (Cake)
For normal sponge cakes made with bak-
ing powder or soda. The ingredients are
mixed together, proved and baked.
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Programme 7: Dessert
For desserts that need to be baked. The
ingredients are mixed together, proved
and baked.
Programme 8: Mehrkorn Brot (Multi­
grain Bread)
For multigrain bread made from different
flours and grains.
Programme 9: Vollkorn Brot (Whole­
meal Bread)
For breads with heavy wholemeal flours
that take a long time to knead and prove.
These breads are usually more compact
and heavier.
Programme 10: Glutenfreies Brot
(Gluten­Free Bread)
For breads made from gluten-free flour
that take longer to absorb liquids and
have different 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 always be
cleaned thoroughly to make sure that no
residues of other types of flour come into
contact with the gluten-free flour. Glu-
ten-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 glu-
ten-free bread yourself.
Programme 11: Haferbrei (Porridge)
For porridge, oatmeal and similar. The
ingredients are mixed together and
brought to the boil.
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