DS Produkte Z 02898 Mode D'emploi page 30

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cleaned thoroughly so that no residue from the other fl our types is left that could come
into contact with the gluten-free fl our. Gluten-free bread is thicker and lighter than con-
ventional bread and also has a shorter shelf life.
Consult your physician if you suffer from gluten intolerance and would like to bake your
own gluten-free bread.
Programme 6: Rye bread
For breads with a large portion of rye that require more time for kneading and rising.
These breads are more compact and heavier in most cases.
Programme 7: Quick bake
In this programme, the times for kneading, rising and baking are reduced to 1 hour 20
minutes. The result is a coarse, fi rm bread.
Programme 8: Italian bread
In most cases, olive oil and herbs like oregano and thyme are added for light, white
Italian-style breads.
Programme 9: Dough
With this programme, you can prepare yeast doughs for pizza or cake. The dough is
kneaded and allowed to rise in the presence of warmth. However, the dough is not
baked!
Afterwards, the raw dough may be traditionally processed into pizza or cake in the oven!
Programme 10: Pasta dough
With this programme, you can prepare doughs not intended to rise. The programme
mixes and kneads just the dough; it is not baked. Suitable for pasta doughs, but also for
cookie or waffl e doughs.
Programme 11: Milk bread
With this programme, you can prepare bread from milk or milk products.
Programme 12: Marmalade
With this programme, you can process fresh fruits into marmalades, jams or sauces.
Programme 13: Baking
With this programme, you can extend the baking time for breads, which are not baked
all the way through or for ready-made doughs that have not yet been baked (Notice:
Unlike the programme "Quick bake", the dough is no longer kneaded and then let rise,
it is only baked!) The programme can be used several times in a row.