Moulinex nutribread OW311E10 Mode D'emploi page 91

USING YOUR BREADMAKER
A default setting is displayed for each programme. You will therefore have to select the
desired settings manually.
Selecting a programme
Choosing a programme triggers a series of
steps which are carried out automatically one
after another.
The menu button enables you to
choose a certain number of different
Using gluten-free programs.
Programs 1, 2 and 3 should be used to
bake gluten-free breads and cakes. Only
one weight is available for each of the
programs (1000 g for programs 1 and 2
and 750 g for program 3).
Gluten-free breads and cakes are suitable
for people who are intolerant (celiac
disease) of the gluten found in several
cereals (wheat, barley, rye, oat, Khorasan
wheat, spelt, etc).
It is important
contamination with flour containing
gluten. Use extra care when cleaning the
bowl, paddle and all the utensils that will
be used to prepare gluten-free breads and
cakes. Also check that the yeast you use is
free of gluten.
These gluten-free recipes were developed
using ready-to-use mixes (also called
1. Savoury gluten-free
recommend using a ready-to-use mix. Only
the 1000 g setting is available for this
program. Bread made using a premix in a
recipe that is low in sugar and fat.
2. Sweet gluten-free bread. We recommend
using a ready-to-use mix. Only the 1000
g setting is available for this program.
Bread made using a premix in a recipe that
contains sugar and fat.
to avoid cross-
bread. We
programmes. The time corresponding to the
programme is displayed.
Every time you press the
number on the display panel switches to the
next programme from 1 - 15:
premixes) for gluten-free bread, such as
Schär or Valpiform.
These types of gluten-free mixes are
available on the retail market and in
specialised shops. Please note that not
all brands of ready-to-use gluten-free
mixtures deliver the same results.
The consistency of gluten-free flours does
not favour optimal mixing: We recommend
that you sift the flour mixes together with
the yeast to prevent the forming of clumps.
This is why the delayed start feature is not
available for the gluten-free programs.
You must also use a flexible wooden or
plastic spatula to scrape the dough down
from the sides of the bowl to the centre,
along with any unincorporated ingredients,
until the dough is homogenous.
Gluten-free bread will have a denser
consistency and be lighter in colour than
normal bread.
3. Gluten-free cake. We recommend using a
ready-to-use mix. Only the 750 g setting
is available for this program. Bread using
a premix and baking powder in a cake
recipe.
4. Fast Wholemeal Bread. This programme is
similar to the Wholemeal Bread programme
but is quicker. The texture of the bread
may be a little more compact.
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