Bodum BISTRO Instrucciones De Uso página 11

This START/STOP button starts the selected program or pauses / cancels the cur-
rently running program or the keep warm function. For cancelling a program, keep
your finger on the button until a signal sounds (approx. 3 seconds).
START/
Note: When cancelling a program, all settings are deleted. There is no way to con-
STOP
tinue the recently used program. Thus, only touch this button shortly, if you wish to
pause operation and add further ingredients. Alternatively, unplug the appliance
for no longer than 10 minutes.
Select the Homemade program (14). With the Homemade program selected, this
button switches through the various program phases of the Bread Maker to enable
the input of your own program. The current phase and number is shown on the LCD
SETTINGS
screen. Use the +TIME and -TIME buttons to program the desired time duration for
each phase. See: "Programming Your Own Settings".
For additional information on the individual program phases, see "Program Phases"
and "Programming Your Own Settings".
PROGRAMS OF THE
BREAD MAKER
NUMBER FUNCTION
Basic
1
bread
French
2
bread
Whole
3
wheat bread
Sweet
4
bread
Gluten
5
free bread
You select the desired program by touching the MENU button. The
corresponding program number is shown on the LCD screen. The
processing time depends on the selected program. See: "Program
Phases".
For white and mixed breads mainly consisting of fine wheat and
rye flour. The bread has a compact consistency. You can adjust the
browning via the CRUST COLOR button.
For light breads made from fine flour. Special timing and tempera-
ture make the bread fluffy and produce a crispy crust. Not suitable
for baking recipes requiring butter, marge or milk.
For yeast breads with heavy varieties of flour, for example, con-
taining a significant portion (50 % and more) of whole wheat flour.
Breads with whole wheat flour are more nutritious, because the flour
is milled from the entire wheat, including the bran and germ. This
flour produces a brown to dark brown bread (with only whole wheat
flour used). The breads are more flavourful and healthful. However,
the bread will be more compact and heavy.
For bread with additional ingredients (e.g. fruit juices, grated coco-
nut, raisins, dried fruits, chocolate, or sugar) causing a high content
of sugar, fat, and proteins. These ingredients produce a darker crust.
Due to a longer phase of rising the bread will be light and airy.
The ingredients to create gluten free breads are unique. While this is
a yeast bread, the dough is generally wetter and more like a batter. It
is also crucial not to over-mix or over-knead gluten free dough. There
is only one rise phase, and due to the high content of moisture, the
baking time is increased. All ingredients must be added at the very
beginning of the program cycle.
TO USE FOR
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