description en

A C

B
F
P
I G
Q

R
H L M N O

Description of appliance N Wire rack

A Top heating element O Drip pan
B Pivoting bottom heating element P Door
C Bread pan connector cover Q “Bread maker” control panel
D Internal light R Oven/bread maker mode selector
E Bread pan connector
F “Oven” control panel Technical specification
G Main switch Voltage: 220-240 V ~ 50/60Hz
H Measuring spoon (if present) Absorbed power: 1400 W
I Measuring cup (if present) Dimensions LxHxW: 512 x 295 x 400
L Paddle Weight: 12,1 kg
M Bread pan

34
 important safety warnings en
Read all the instructions carefully before using the ap- reduced physical, sensory or mental ca-
pliance. Keep these instructions
pabilities or who lack of experience and
Please note:
This symbol identifies important advice or information for the knowledge if they are supervised or have
user. been given instructions concerning use
• Before using the oven for the first time, remove any pa-
per and other material inside the oven such as protective
of the appliance in a safe way and un-
cardboard, booklets, plastic bags, etc. derstand the hazards involved. Children
• Before using for the first time, operate the oven empty must not play with the appliance. Clea-
with the thermostat at maximum for at least 15 minutes
to eliminate the “new” smell and any smoke caused by ning and user maintenance must not be
the presence of protective substances applied to the hea- carried out by children unless they are
ting elements before transport. Ventilate the room. older than 8 and supervised. Keep the
• Wash all accessories before use.
• In “bread maker” mode only, the appliance has a power appliance and its cord out of the reach of
failure backup programme which memorises the bread children under 8 years of age.
making cycle in the event of a power failure lasting up to • Do not move the appliance while in use.
about 15 minutes. After this time, the programme could • Never use the appliance if:
be cancelled. - the power cable is faulty
• When using the appliance at maximum - the appliance has been dropped, is visibly damaged, or
malfunctioning. In these cases, to avoid all risk take the
capacity, never exceed the recommen- appliance to your nearest authorised customer services.
ded quantities given in the recipes. If the • Never position the appliance near heat sources.
appliance is used at maximum capacity, • Do not use the appliance as a heat source.
• Never place paper, cardboard or plastic inside the oven
never exceed the following quantities: and never rest anything on top of the appliance (utensils,
flour: 750 g, yeast: 40 g, water: 500 g. wire racks, other objects).
• Place the appliance at a distance of at least 20 cm from • Never insert anything into the ventilation openings.
the mains socket. Make sure they are unobstructed.
• This oven is not designed for built-in installation.
Important! • When the door is open, remember:
Failure to observe the warning could result in injury or damage - never exert excessive pressure with overly heavy objects
to the appliance. or pull the handle downwards;
• This oven is designed to cook food. It must never be used - never rest heavy containers or boiling saucepans just out
for other purposes, modified or tampered with in any of the oven on the open door.
way. • Given differences in legislation, if the appliance is used
• After unpacking the appliance, make sure the door is un- in a country other than that where it was bought, have it
damaged and working correctly. The door is made from checked by customer services.
glass and is therefore fragile. If it is visibly chipped, scored • When not in use and before cleaning, always unplug the
or scratched, it should be replaced. While using, cleaning appliance.
or moving the appliance, avoid slamming or knocking
the door violently. Do not pour cold liquid onto the glass • This appliance must not be operated by
while the appliance is hot. a timer or a separate remote control sy-
• Place the appliance on a horizontal surface at a height of
at least 85 cm and out of reach of children.
stem.
• The appliance must be placed and operated with the back
• This appliance can be used by children next to the wall.
aged 8 upwards and by persons with • This is a household appliance only.
35
 en
It is not intended for use: in staff kitchen • Before plugging the appliance into the mains so-
cket, make sure that:
areas in shops, offices and other working - the mains voltage corresponds to the value indica-
environments, farm houses, by clients in ted on the rating plate.
hotels, motels and other residential type - the mains socket is earthed and has a minimum
rating of 16A.
environments, bed and breakfast type The manufacturer declines all liability in the event
environments. that this important accident-prevention rule is not
• Do not use pointed or sharp metal objects to clean the respected.
bread pan. • Do not let the power cable dangle and avoid touching hot
• Before cleaning, always turn the appliance off by placing parts of the oven. Never unplug the appliance by pulling
the main switch in the “0” position and unplugging from on the power cable.
the mains socket. • If you intend to use an extension, make sure it is in good
• The appliance has a safety system which stops the paddle condition, that the plug is earthed and that the cross
if the door of the oven is opened during operation. section of the wires is at least equal to that of the power
cable provided with the appliance.
Danger of burns! • To avoid all risk of electric shock, never immerse the po-
Failure to observe the warning could result in wer cable, plug or appliance itself in water.
scalds or burns. • If the power cable is damaged, it must be
• When in operation, the door and accessi- replaced by the manufacturer, an autho-
ble external surfaces could become very rised service centre or a qualified electri-
hot. Always use the knobs, handles and cian in order to eliminate all risk.
buttons. Never touch metal parts or the • For your personal safety, never take the appliance to pie-
ces on your own. Always contact customer services.
glass. Use oven gloves if necessary.
• This electrical appliance operates at high The appliance complies with the following EC direc-
temperatures which could cause burns. tives:
• Use oven gloves to lift the bread pan and remove it from • Low Voltage Directive 2006/95/EC and subsequent
the baking chamber (see figure page 45). amendments;
• Do not leave inflammable products near the oven or un- • EMC Directive 2004/108/EC and subsequent
der the work surface where it is located. amendments
• Never operate the appliance under a wall cupboard or • Materials and accessories coming into contact with food
shelf or near inflammable materials such as curtains, conform to European regulation (EC) no. 1935/2004.
blinds, etc.
• Important: incorrect use (wrong recipe, excessively long
cooking times) could cause the bread to overheat and
catch fire. Should this occur, do not open the door. Un-
plug the appliance from the mains socket and leave to
cool down before opening the door.
• If food or other parts of the oven catch fire, never
try and put out the flames with water.
Close the door, unplug from the mains and smo-
ther the flames with a damp cloth.
Danger!
Failure to observe the warning may result in life threatening
injury by electric shock.

36
 turning the appliance on en
Turning on buttons on the control panel (Q).
• Plug into the mains socket.
• Press the main switch (G).
• Turn the “oven/bread maker” mode selector (R) to the re-
quired position: (oven) or (bread maker).
• If the selector is already in the required position, just press
the START/STOP button to activate the chosen mode and
prepare it for programming.
• After 3 minutes, the appliance returns to standby.

Press the clock button .

(The minutes flash).
START/STOP
button on, off and
standby

Oven/bread maker mode selector

Setting the clock

The first time the appliance is connected to the mains electri- Set the required minutes by repeatedly pressing the and
city supply or after it has been without power for some time, it buttons.
emits a beep and four dashes (“-- : --”) appear on the display.
To set the time, proceed as follows:

Press the clock button on the control panel (Q) for at

least 3 seconds.

Press the clock button .

(The set time is displayed).

(The hour flashes).

If you want to change the time later, repeat the setting proce-
dure described above.
During cooking, you can display the time (if set) by pressing
the clock button .

Set the required hour by repeatedly pressing the and

37
 using the appliance as an oven en
Description of control panel

Thermostat dial

Timer dial

Mode selector

START/STOP button on, off and standby

Oven/bread maker mode selector

Please note: to use the appliance as an oven, turn

the oven/bread maker mode selector to the
position. The icon lights up.

38
 en
Summary table

Programme Mode selector Thermostat dial Wire rack position Notes/Tips

position position
-

Defrosting any

Delicate cooking any

Keeping food warm

Ideal for lasagne, meat,

pizza, pies, cakes, bre-
ad and all foods which
must have a brown or
crisp surface.
Fan oven cooking 100°C - 220°C
To use the accessories
see the tips in the table
on page 41.

Ideal for cooking stuf-

fed vegetables, fish
and pound cake.
Traditional oven
100°C - 220°C To use the accessories
cooking
see the tips in the table
on page 42.

Ideal for toasting bread

(position 4) and brow-
Grilling and browning any ning food (position 3)
(see page 42).

39
 en
Using the controls Using the oven

Thermostat dial General tips

Select the required temperature as follows: For best results when cooking with the fan oven, preheat for 5
• To keep food warm: thermostat dial in position. minutes until the oven reaches the set temperature.
• For fan or traditional oven cooking: thermostat dial The cooking times depend on the quality of the products, tem-
between 100°C and 220°C. perature of the food and personal tastes.
The times indicated in the table are purely indicative and
Timer dial subject to variation and do not include the time required to
To programme the length of cooking, turn the dial to the time preheat the oven.
required (max. 120 minutes). The cooking time appears on To cook frozen foods refer to the recommended times on the
the display. At the end of the set time, the oven emits a beep, product packaging.
is displayed and the oven goes off automatically.
Defrosting
Mode selector For quick efficient defrosting:
This selects the types of cooking available: • Turn the mode selector to the position.
• Turn the timer dial to the required time.
Defrosting • Place a low rimmed plate containing the food to be defro-
(fan only in operation) sted on the wire rack in the bottom position and close the
door.
Example of defrosting: 1 kg of meat 80-90 minutes wi-
Delicate cooking thout turning.
(bottom heating element only in operation)
Delicate cooking
Traditional oven cooking, keep warm function Ideal for confectionery and iced cakes.
(top heating element and bottom heating element in Also excellent for completing cooking of food at the bottom, or
operation) for types of cooking requiring mainly bottom heat.
• Rest the pan on the wire rack in the bottom position as
shown in the figure on page 39.
Grill • Turn the mode selector to the position.
(top heating element only in operation at maximum • Turn the timer dial to the required time.
power) At the end of the set time, the oven emits a beep. If the
food is sufficiently cooked before the end of the set time,
Fan oven cooking press the START/STOP button for 3 seconds.
(top heating element, bottom heating element and fan
in operation) Keeping food warm
• Turn the thermostat dial to the position.
Internal light • Turn the mode selector to the position.
When the oven is on, the internal light is always on. • Turn the timer dial to the required time.
To replace the bulb, proceed as follows: unplug the appliance • Place the plate containing the food on the wire rack in the
from the mains socket, unscrew the protective glass and repla- bottom position.
ce the blown bulb with one of the same type (resistant to high You should not leave food in the oven for too long as it may
temperatures), then replace the protective glass. become dry.

40
 en
Fan oven cooking • Turn the timer dial to the required time.
This mode is ideal for excellent pizza, lasagne, au gratin dishes, • Press the START/STOP button.
all types of meat-based dish, roast potatoes, cakes and pies in • Preheat the oven for 5 minutes, then insert the food.
general.
Proceed as follows:
• Place the wire rack in the position given in the table.
• Turn the mode selector to the position.
• Select the required temperature by turning the thermo-
stat dial.

Programme Thermostat Times Wire rack Notes/Tips

dial position
Savoury pies and 170° 35 min. 2 Use the drip pan.
quiches

Chicken 1 kg 200° 70-80 min. 1/2 Use the drip pan, turn the chicken after about 50
min.

Roast pork 1000 g 200° 70 min. 1/2 Use the drip pan, turn the meat after about 50
min.

Meat loaf 650 g 200° 55 min. 2 Use the drip pan, turn the meat after about 30
min.

Roast potatoes 750 g 200° 60 min. “ Use the drip pan with greaseproof paper, mix
twice.

Jam tart 700 g 170° 35 min. “ Use the drip pan.

Strudel 1 kg 170° 35 min. “ Use the drip pan.

Torta margherita 700 g 160° 30-35 min. “ Use a cake tin.

Biscuits (shortbread) 170° 14 min. 3 Use the drip pan.

100 g

41
 en
Traditional oven cooking • Select the required temperature by turning the thermo-
This mode is ideal for all types of fish, stuffed vegetables, con- stat dial.
fectionery and desserts using beaten egg white or requiring • Turn the timer dial to the required time.
long cooking times (more than 60 minutes). • Press the START/STOP button.
Proceed as follows: • Preheat the oven for 5 minutes, then insert the food.
• Place the wire rack in the position given in the table.
• Turn the mode selector to the position.

Programme Thermostat Times Wire rack Notes/Tips

dial position
Macaroni cheese 1 kg 200° 35 min. 2 Use an ovenproof dish.

Lasagne 1.5 kg 200° 35 min. “ Use an ovenproof dish.

Trout 500 g 190° 35 min. “ Use the drip pan.

Stuffed squid 450 g 190° 30 min. “ Use an ovenproof dish, turn halfway through co-
oking.

Cauliflower cheese 550 g 200° 30 min. “ Use an ovenproof dish.

Stuffed courgettes 750 g 190° 40 min. “ Use the drip pan.

Pound cake 1 kg 150° 100 min. 1/2 Use a loaf tin

Sponge cake 160° 35 min. 2 Use a cake tin.

Cooking with the grill • Press the START/STOP button.

This mode is ideal for toasting slices of bread and can also be
used to brown foods such as Roman-style gnocchi, au gratin
vegetables, etc.
• Place the flat wire rack in guide 3 or 4.
• Turn the mode selector to the position.
• Turn the timer dial to the required time.

42
 using the appliance as a bread maker en
Control panel Display

Menu button Clock button

Weight (+) button

button Kg
Crust colour (-) button
button

want the bread to be ready using the delay bake function.

Please note: to use the appliance as a bread ma-
ker, turn the oven/bread maker mode selector to the
and buttons
position. The icon lights up. Use the and buttons to set the time and the various
cooking programmes.

Description of icons
The baking progress indicator displays all stages of the ba-
king cycle by means of an arrow at the side of the display.

An automatic programme (AU...) has been set

A semiautomatic programme (SE...) has

been set

Description of control panel Shows the length of the entire cycle of the
Display selected programme.
The display shows the programme selected, cooking time,
crust colour and loaf weight.
Can only be used for automatic functions.
The Delay Bake function has been set.
MENU button
Press the MENU button to select an automatic (AU...) or semi-
automatic (SE...) recipe or during cooking to check which cycle The bread is in the kneading or punching
has been set. down stage

Weight button Kg The bread is in one of the rising stages.

Press the weight button to select the weight of the bread you
want to bake: 500 g, 750 g or 1000 g.
The bread is being baked.
Crust colour button This is the final stage of the cycle requiring
Press the crust colour button to select the required crust co- a high temperature to bake the bread.
lour: Light, Medium, Dark .
The bread is baked.
Clock button
Displays local time and allows you to programme when you

43
 en
Baking bread: an art and a science The flour is more granular and straw yellow. It is easily
Baking bread is both an art and a science. digestible and tasty.
The appliance does most of the work, but there are some • Spelt flour:
things you need to know about each of the basic ingredients Obtained by grinding spelt, the oldest form of cereal in
and the bread baking process. the bread-making tradition.
The ingredients of classic bread are the simplest: flour, sugar, The resulting bread has a high fibre content and is there-
salt, liquid (water or milk), possibly a fat (butter or oil) and fore laxative and refreshing.
yeast. It tastes very similar to white bread.
Each of these ingredients has a particular function and gives a • Gluten-free flour:
particular taste to the end product. These flours are mixtures of such raw materials as maize,
It is therefore important to use the ingredients in exactly the rice, potato flakes, etc. which are naturally gluten-free,
right proportions to guarantee the best results. unlike wheat.

Yeast Sugar
Yeast is an active microorganism which encourages the fer- Sugar sweetens the bread, makes the crust darker and gives it
mentation process known as rising. a softer texture by feeding the yeast.
Once moistened with a liquid, nourished with sugar and You can use equivalent quantities of white or brown sugar,
correctly warmed, the yeast produces the gases which make treacle, maple syrup, honey or other sweetener.
the dough grow when kept at the right temperature (about You can also use equivalent quantities of artificial sweeteners,
25°C). but the taste and texture of the bread will be different.
The most common yeast is brewer’s yeast, available fresh or
dried. Liquids
For cakes, pastries and desserts, baking powder made from When the liquids are mixed with the flour protein, they form
bicarbonate of soda and cream of tartar is more suitable. the gluten, necessary to make the bread rise.
The majority of recipes use water, but other liquids can be used
Flour such as milk or fruit juice.
Flour is the basic ingredient used to make bread and it is the- You should therefore experiment with the amount of these li-
refore important for you to know the characteristics of the quids needed to obtain optimum results as a recipe containing
products available on the market. excessive liquid may cause the bread to collapse during ba-
• Strong flour: king, while too little liquid prevents it from rising. Use liquids
Strong flour is gluten-rich and consists of general purpo- at room temperature.
se plain flour (type 0) and extra strong “Manitoba” high
protein flour. Salt
It is ideal for coarser doughs and making bread. Used in small quantities, salt makes the bread tasty and con-
• Fine flour 00: trols the action of the yeast.
Fine flour (type 00) is ground for longer and is therefore In excessive quantities, it prevents the bread from rising, so
more refined. It is more suitable for making cakes and make sure you use the right amount.
pastries or other more delicate doughs. You can use any table salt.
• Wholemeal flour:
This fibre-rich flour usually rises less than the above Eggs
flours. Eggs are used in some bread recipes. They add liquid, stimula-
It can be mixed with other flours to dilute the fibre con- te rising and improve the nutritional qualities and taste of the
tent and improve rising. bread. They are therefore contained in the sweeter recipes.
Wholemeal bread tends to be denser and smaller than
white bread. Fats
• Durum wheat flour: Many types of bread use fats for a stronger taste and to retain
This is obtained from wheat usually grown on more arid moisture.
soils. You can use oil or softened butter in equivalent quantities.

44
 en
If you do not add fat, the taste and texture of the bread may Stage 4 Select crust colour
be different. Press the crust colour button to select the requi-
red crust colour (not possible in all recipes). You can choose
Programming between a light, medium or dark crust colour.
The following instructions are designed to guide beginners If you do not choose a specific crust colour, the default colour
through all stages of the baking process. will be used.
Please note: for optimum results, weigh all ingre-
dients. Stage 5 Select the weight of the loaf
If included with your oven, use the measuring cup (I) and mea- Press the weight button Kg to select the required weight:
suring spoon (H) following the instructions below: 500 g, 750 g or 1000 g. If you do not choose a specific weight,
1 measuring cup = 150 g flour the default weight will be used.
1 measuring spoon (large) = 12 g sugar
1 measuring spoon (small) = 5 g salt Stage 6 Press START/STOP
1 measuring spoon (small) = 3.5 g powdered yeast Please note: if you have not changed the settings, the applian-
1 measuring spoon (large) = 12 g/ml oil ce will use a default of Menu AU1, 750 g and a medium crust
1 measuring spoon (small) = 4 g/ml oil colour.
Press the START/STOP button to begin baking.
Stage 1 Add the ingredients The length of the baking cycle is displayed.
Add the ingredients to the bread pan in the following order:
1. Liquid ingredients Stage 7
2. Dry ingredients At the end of the baking cycle, the appliance emits a beep,
3. Yeast the baking progress indicator shows and “00:00”
For good results, it is important to weigh the ingredients pre- flashes on the display. To increase the baking time, use the
cisely. and buttons and press the START/STOP button.
Before placing the non-stick bread pan in the oven, remember If no operations are performed, the appliance goes off after 3
to mix the ingredients with a wooden spoon to facilitate knea- minutes and is displayed.
ding (if you are using the delay bake function, the ingredients Use oven gloves to lift the bread pan and remove it from the
must NOT be mixed). baking chamber.
Now remove the cover from the bread pan connector and posi-
tion the pan in the oven.

Stage 2 Select the menu setting

Press the MENU button to select the required category (AU...
automatic and SE... semiautomatic).

Stage 3
Use the and buttons to select the required recipe Leave the bread to cool in the non-stick bread pan for 10 mi-
(e. g. AU 10). nutes before removing. Turn the bread pan upside down and
After 3 seconds, the recipe is automatically selected and the shake until the bread comes out.
exact time at which cooking will end is displayed (if the time If necessary use a plastic spatula to detach the bread from the
has been set previously). sides of the bread pan. If the paddle remains stuck in the bre-
If the time has not been set, the total length of the baking ad, remove it taking care to avoid burns.
cycle will be displayed and the baking progress indicator will Place the bread to cool on a wire rack.
display . For optimum texture and easy slicing, you should leave the
If the selected recipe is not the one you want, press the MENU bread to cool for 15 minutes.
button again and use the and buttons to select a
new recipe.

45
 en
How to use the delay bake function. Automatic The moisture content of the ingredients affects the recipes
programmes (AU...) only which may therefore need to be modified. For example, the
You can delay baking for up to 12 hours, enabling you to wake weight of the flour changes when it absorbs moisture from
up in the morning to the fragrance of freshly baked bread. the air. Our recipes can therefore be modified slightly in order
It is important to make a small hollow in the top of the dry mi- to improve the results. Always note the quantities you use in
xture for the yeast. This will make sure it becomes active when order to modify the recipes as you wish.
it comes in contact with the liquid and sugar during kneading.
Do not mix the ingredients with a wooden spoon. List of programmes
AU1: DURUM WHEAT BREAD
Please note: do not use the Delay Bake function if the
AU2: SOFT WHEAT BREAD
recipe contains perishable ingredients such as milk, eggs or
AU3: FRENCH BREAD
cheese as they could deteriorate.
AU4: WHOLEMEAL BREAD
1. Follow stages 1, 2, 3, 4 and 5 on page 44 to select the
AU5: COUNTRY LOAF
required programme.
AU6: PAIN DE CAMPAGNE
2. Press the button and use the and buttons
AU7: VOLLKORNBROT
to set the number of hours and minutes between the pre-
AU8: RYE BREAD
sent time and the time you want the bread to be ready. If
AU9: PUMPKIN BREAD
local time has been set, the time at which baking will end
AU10: VEGETABLE BREAD
will be displayed.
AU11: GLUTEN-FREE BREAD
3. Press the START/STOP button. If set previously, the time
AU12: QUICK BREAD
is displayed. When the time for the process to begin is
AU13: SWEET BREADS
reached, a countdown of the time left is displayed.
AU14: BRIOCHE BREAD
The bread will be baked and ready at the end of the num-
AU15: CAKES AND DESSERTS
ber of hours and minutes displayed. If the button
AU16: SWEET FOCACCIA
is pressed during the process, the time the bread will be
AU17: KOUGLOF
ready will be displayed for 2 seconds.
AU18: JAMS/MARMALADES
Please note: in the event of error or to reset the time, AU19: VIENNA BREAD
press the START/STOP button. AU20: RICE PUDDING
AU21: SOFT BREAD
Power failure backup AU22: 4 SWEET BREADS (requires optional accessory)
The appliance has a power failure backup which retains the AU23: 4 SALTY BREADS (requires optional accessory)
cycle in the memory in the event of power failure or voltage AU24: 4 PANINI SOFT (requires optional accessory)
surge. This means that if there is a power failure while the AU25: 4 SWEETS (requires optional accessory)
bread is baking, the appliance will retain the memory for at
least 15 minutes and will continue the baking process when SE1: BIGA STARTER
the electricity comes back on. This option is active during the SE2: TRADITIONAL WHITE BREAD with manual dough sha-
kneading, baking, rising or delay bake cycles. ping and division.
Without this feature, the appliance would reset and the bread SE3: BREADSTICKS
baking cycle would stop. SE4: CLASSIC BAGUETTE
If the power failure lasts more than 15 minutes, you may have SE5: COUNTRY LOAF with manual dough shaping and divi-
to throw away the ingredients and start again. sion
SE6: VEGETABLE BREAD with manual dough shaping and
After using the appliance division.
Allow the appliance to cool down for 30 minutes before run- SE7: PIZZE
ning another programme (bread maker mode only). SE8: FOCACCIA
If the appliance is reused before it is completely cool, it may SE9: SWEET BREADS with manual dough shaping and divi-
emit a beep and “cool” is displayed, indicating that it is not sion.
cool enough. Wait until “cool” disappears from the display. SE10: MIXING

46
 recipes en
Index Gluten-free bread with buckwheat.............................. page 56
SE11: RISING
White bread Pizze-focacce
Pugliese bread . ........................................................... page 47 Pizza margherita/Calzone ........................................... page 56
Ciabatta bread rolls...................................................... page 48 Focaccia . ..................................................................... page 57
Breadsticks .................................................................. page 49
Classic baguette........................................................... page 49 Sweet breads
Boule de pain .............................................................. page 50 Chocolate/milk/honey/walnut bread......................page 57/58
Country loaf with biga starter...................................... page 50 Vienna bread ............................................................... page 59
Quick bread.................................................................. page 50 Brioche bread .............................................................. page 59
Soft bread.................................................................... page 51
Cakes and desserts
Wholemeal bread Torta Margherita/chocolate/yoghurt cake.................... page 60
Wholemeal bread . ...................................................... page 51 Rice pudding................................................................ page 61
Rustic Italian baguette................................................. page 51 Torta veneziana ........................................................... page 61
Pan de campagne . ...................................................... page 52 Kouglof........................................................................ page 62
Vollkornbrot ................................................................ page 53
Rye bread .................................................................... page 53 Jams and marmalades
Orange/strawberry.................................................page 62/63
Vegetable breads
Olive/onion/sweet pepper bread............................page 54/55 Biga starter ............................................................ page 63
Pumpkin bread............................................................ page 55
Mixing only ............................................................ page 63
Gluten-free bread
Classic gluten-free bread.........................................page 55/56 Rising only. ............................................................. page 63

Discover all the recipes and much more besides at: www.pangourmet.delonghi.com

White bread 5. Press the START/STOP button.

TIP: at the end of rising (after 1h 45min with durum wheat
Durum and soft wheat Pugliese bread flour and 1h 25min with soft wheat flour), the oven emits a
1. Insert the paddle. beep and pauses for 5 minutes. The time flashes on the di-
2. Add the ingredients to the bread pan in the order given in splay. If you wish, you can remove the bread pan from the
the recipe. oven, sprinkle the surface of the bread with sieved flour, make
3. Use a wooden spoon to mix the ingredients by hand for a some cuts in the top with a sharp knife, then put the pan back
few seconds. (you do not need to press the START/STOP button). If you de-
4. Insert the bread pan in the oven and select programme cide not to do this, the oven will automatically continue with
AU1 (durum wheat bread) or AU2 (soft wheat bread). the cycle after pausing in standby for 5 minutes.

Ingredients for durum wheat bread 500 gr 750 gr 1000 gr

Ready in… 2h 35min 2h 40min 2h 45min
Water 210 gr/ml 315 gr/ml 420 gr/ml
Durum wheat flour 300 gr 450 gr 600 gr
Salt 6 gr 9 gr 12 gr
Fresh brewer’s yeast 10 gr 15 gr 20 gr
47
 en
Ingredients for soft wheat bread 500 gr 750 gr 1000 gr
Ready in… 2h 05min 2h 10min 2h 15min
Water 210 gr/ml 300 gr/ml 400 gr/ml
Strong flour (type 0) 350 gr 500 gr 650 gr
Oil 15 gr 22 gr 30 gr
Sugar (malt) 4 gr (3 gr) 6 gr (4 gr) 8 gr (5 gr)
Salt 6 gr 9 gr 12 gr
Fresh brewer’s yeast 10 gr 15 gr 20 gr

Ciabatta bread rolls 7. At the end of the second rising stage (about 40 minutes),
1. Prepare the biga starter the day before (see biga starter the oven will pause again. Remove the bowl from the
recipe on page 63). oven and press the START/STOP button. The oven begins
2. Add the ingredients to the bread pan (already containing the preheating stage. Turn the dough out onto a floured
the biga starter) in the order given in the recipe. surface and also flour the surface of the dough (it has a
3. Use a wooden spoon to mix the ingredients by hand for a high moisture content and is therefore very sticky), then
few seconds. shape into a 3 cm high square.
4. Insert the bread pan in the oven and select programme Divide the dough up with a sharp spatula and place in the
SE2. drip pan previously lined with greaseproof paper.
5. Press the START/STOP button. 8. Insert the drip pan in the oven on the wire rack in the
6. At the end of mixing (about 25 minutes), the oven emits bottom position and press the START/STOP button.
a beep and pauses. The time flashes on the display. Re- 9. When the first batch is ready, if there is a second batch,
move the dough from the bread pan, shape it into a ball place this in the oven, set a time of 20 minutes and press
and place in an oiled bowl. Place the bowl in the oven and START/STOP. Repeat until all batches have been baked.
press the START/STOP button.

Ingredients 1 batch 2 batches

Ready in… 1h 22min 1h 42min
Biga starter 1/2 1
Water 80 gr/ml 120 gr/ml
Strong flour (type 0) 70 gr 100 gr
Sugar (malt) 5 gr (3 gr) 7 gr (5 gr)
Salt 6 gr 10 gr
Fresh brewer’s yeast 3 gr 5 gr

Breadsticks oven emits a beep and pauses.

1. Add the ingredients to the bread pan in the order given in The time flashes on the display.
the recipe. Turn the dough out onto a lightly floured surface, shape
2. Use a wooden spoon to mix the ingredients by hand for a the breadsticks by hand, place in the drip pan previously
few seconds. lined with greaseproof paper (6 breadsticks per pan) and
3. Insert the bread pan in the oven and select programme insert the pan in the oven on the wire rack in the bottom
SE3. position.
4. Press the START/STOP button. 6. Press the START/STOP button.
5. At the end of the first rising stage (about 45 minutes), the 7. When the first batch is ready, if there is a second batch,

48
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place this in the oven, set a time of 25 minutes and press salted water and coat with soybean seeds or similar. To make
START/STOP. Repeat until all batches have been baked. them crunchier, try preparing the breadsticks the day before.
TIP: for tastier breadsticks, once shaped, dip in a bowl of lightly

Ingredients 500 gr
Ready in… 2h
Water 150 gr/ml
Flour (type 0) 300 gr
Oil 15 gr
Sugar (malt) 5 gr (3 gr)
Salt 6 gr
Fresh brewer’s yeast 10 gr

Classic baguette Place in the drip pan previously lined with greaseproof
1. Add the ingredients to the bread pan in the order given in paper and insert in the oven on the wire rack in the bot-
the recipe. tom position.
2. Use a wooden spoon to mix the ingredients by hand for a 6. Press the START/STOP button.
few seconds. 7. At the end of the second rising stage (a further 40 minu-
3. Insert the bread pan in the oven and select programme tes), the oven pauses for 5 minutes and the time flashes
SE4. on the display. Make three slanting cuts on the top of the
4. Press the START/STOP button. baguettes and put back in the oven.
5. At the end of the first rising stage (about 50 minutes), 8. When the first batch is ready, if there is a second batch,
the oven pauses and the time flashes on the display. Turn place this in the oven, set a time of 35 minutes and press
the dough out onto a lightly floured surface and shape the START/STOP button.
the baguettes by hand.
Ingredients 1 batch 2 batches
Ready in… 2h 10min 2h 45min
Water 200 gr/ml 400 gr/ml
Strong flour (type 0) 250 gr 500 gr
Durum wheat flour 50 gr 100 gr
Sugar (malt) 3 gr (2 gr) 6 gr (4 gr)
Salt 6 gr 12 gr
Fresh brewer’s yeast 9 gr 18 gr

Boule de pain TIP: at the end of the rising stage (after 1h 25min), the oven
1. Insert the paddle. pauses for 5 minutes and the time flashes on the display. If you
2. Add the ingredients to the bread pan in the order given in wish, you can remove the bread pan from the oven, sprinkle
the recipe. the surface of the bread with sieved flour, make some cuts in
3. Use a wooden spoon to mix the ingredients by hand for a the top with a sharp knife, then put the pan back (you do not
few seconds. need to press the START/STOP button).
4. Insert the bread pan in the oven and select programme If you decide not to do this, the oven will automatically conti-
AU3. nue with the cycle after pausing in standby for 5 minutes.
5. Press the START/STOP button.

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Ingredients 500 gr 750 gr 1000 gr
Ready in… 2h 2h 5min 2h 10min
Water 210 gr/ml 290 gr/ml 420 gr/ml
Strong flour (type 0) 350 gr 450 gr 650 gr
Sugar (malt) 10 gr (5 gr) 17 gr (9 gr) 20 gr (10 gr)
Salt 6 gr 9 gr 13 gr
Fresh brewer’s yeast 10 gr 13 gr 20 gr

Country loaf with biga starter 5. Press the START/STOP button.

1. Prepare the biga starter the day before (see biga starter TIP: at the end of the rising stage (after 1h 25min), the oven
recipe on page 63). pauses for 5 minutes and the time flashes on the display. If you
2. Add the ingredients to the bread pan (already containing wish, you can remove the bread pan from the oven, sprinkle
the biga starter) in the order given in the recipe. the surface of the bread with sieved flour, make some cuts in
3. Use a wooden spoon to mix the ingredients by hand for a the top with a sharp knife, then put the pan back (you do not
few seconds. need to press the START/STOP button).
4. Insert the bread pan in the oven and select programme If you decide not to do this, the oven will automatically conti-
AU5. nue with the cycle after pausing in standby for 5 minutes.

Ingredients 750 gr
Ready in… 2h 15min
Biga starter 1 dose
Water 120 gr/ml
Strong flour (type 0) 100 gr
Sugar (malt) 6 gr (4 gr)
Salt 10 gr
Fresh brewer’s yeast 5 gr

Quick bread 4. Press the START/STOP button.

Note: This programme allows you to make bread in an hour. TIP: at the end of the rising stage (after 35min), the oven pau-
The quick bake setting has shorter rising times. The bread will ses for 5 minutes and the time flashes on the display. If you
therefore be denser and less voluminous. wish, you can remove the bread pan from the oven, sprinkle
1. Add the ingredients to the bread pan in the order given in the surface of the bread with sieved flour, make some cuts in
the recipe. the top with a sharp knife, then put the pan back (you do not
2. Use a wooden spoon to mix the ingredients by hand for a need to press the START/STOP button).
few seconds. If you decide not to do this, the oven will automatically conti-
3. Insert the bread pan in the oven and select programme nue with the cycle after pausing in standby for 5 minutes.
AU12.

Ingredients 750 gr
Ready in… 1h 05min
Water at 37°C 240 gr/ml
Strong flour (type 0) 400 gr
Salt 8 gr
Sugar 15 gr
Fresh brewer’s yeast 25 gr
50
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Soft bread TIP: at the end of rising, the oven emits a beep and pauses for
1. Insert the paddle. 5 minutes. The time flashes on the display. If you wish, you
2. Add the ingredients to the bread pan in the order given in can remove the bread pan from the oven, sprinkle the surface
the recipe. of the bread with sieved flour, make some cuts in the top with
3. Use a wooden spoon to mix the ingredients by hand for a a sharp knife, then put the pan back (you do not need to press
few seconds. the START/STOP button). If you decide not to do this, the oven
4. Insert the bread pan in the oven and select programme will automatically continue with the cycle after pausing in
AU 21. standby for 5 minutes.
5. Press the START/STOP button.
Ingredients for soft bread 750 gr 1000 gr
Ready in… 3h 3h 05min
Milk 300 gr 400 gr
Flour (type 0) 375 gr 500 gr
Butter 20 gr 30 gr
Salt 7 gr 10 gr
Sugar 10 gr 15 gr
Fresh brewer’s yeast 10 gr 15 gr

Wholemeal bread AU4.

5. Press the START/STOP button.
Wholemeal bread TIP: at the end of the rising stage (after 1h 15min), the oven
1. Insert the paddle. pauses for 5 minutes and the time flashes on the display. If you
2. Add the ingredients to the bread pan in the order given in wish, you can remove the bread pan from the oven, sprinkle
the recipe. the surface of the bread with sieved flour, make some cuts in
3. Use a wooden spoon to mix the ingredients by hand for a the top with a sharp knife, then put the pan back (you do not
few seconds. need to press the START/STOP button).
4. Insert the bread pan in the oven and select programme If you decide not to do this, the oven will automatically conti-
nue with the cycle after pausing in standby for 5 minutes.
Ingredients 750 gr 1000 gr
Ready in… 2h 10min 2h 15min
Water 375 gr/ml 500 gr/ml
Wholemeal flour 570 gr 750 gr
Sugar (malt) 15 gr (8 gr) 19 gr (10 gr)
Salt 11 gr 15 gr
Fresh brewer’s yeast 30 gr 40 gr

Rustic Italian baguette SE5.

1. Insert the paddle. 5. Press the START/STOP button.
2. Add the ingredients to the bread pan in the order given in 6. After 70 minutes the oven will pause.
the recipe. Remove the dough from the bread pan, shape a sort of
3. Use a wooden spoon to mix the ingredients by hand for a “ball” (or two depending on the quantity) and place in
few seconds. the drip pan previously lined with greaseproof paper.
4. Insert the bread pan in the oven and select programme Insert the drip pan in the oven on the wire rack in the
51
 en
bottom position and press the START/STOP button. the START/STOP button.
7. After rising for about 20 minutes, the oven will pause TIP: at the end of the rising stage (after 2h 15min), the oven
again. Remove the bread, shape the baguette (or 2 de- pauses for 5 minutes and the time flashes on the display. If you
pending on the quantity, if 2, divide between two pans) wish, you can make cuts in the top of the bread with a sharp
by hand, place back in the oven and press the START/STOP knife, then put the pan back in the oven (you do not need to
button. press the START/STOP button). If you decide not to do this, the
8. When the first batch is ready, if there is a second batch, oven will automatically continue with the cycle after pausing
place this in the oven, set a time of 40 minutes and press in standby for 5 minutes.

Ingredients 1 batch 2 batches

Ready in… 2h 50min 3h 30min
Oil 18 gr/ml 35 gr/ml
Water 150 gr 300 gr
Strong flour (type 0) 150 gr 300 gr
Durum wheat flour 100 gr 200 gr
Wholemeal flour 50 gr 100 gr
Salt 6 gr 12 gr
Sugar (malt) 4 gr (2 gr) 5 gr (3 gr)
Fresh brewer’s yeast 12 gr 25 gr

Pain de campagne few seconds.

1. Prepare the biga starter the day before. Add the ingre- 5. Insert the bread pan in the oven and select programme
dients to the bread pan and mix for a few seconds by AU6.
hand. Place in the oven and select programme SE1. Press 6. Press the START/STOP button.
the START/STOP button. TIP: at the end of the rising stage (after 1h 55min), the oven
2. At the end of kneading, the biga starter will not be smo- pauses for 5 minutes and the time flashes on the display. If you
oth and silky, but rough and slightly crumbly. wish, you can remove the bread pan from the oven, sprinkle
Leave to rest in the oven for 10-15 hours. the surface of the bread with sieved flour, make some cuts in
3. At the end of the rising stage, add the ingredients to the the top with a sharp knife, then put the pan back (you do not
bread pan (already containing the biga starter) in the or- need to press the START/STOP button).
der given in the recipe. If you decide not to do this, the oven will automatically conti-
4. Use a wooden spoon to mix the ingredients by hand for a nue with the cycle after pausing in standby for 5 minutes.

Ingredients 750 gr
Ready in… 3h 5min
Biga starter for pain de campagne
Water 125 gr/ml
Strong flour (type 0) 280 gr
Honey 10 gr
Fresh brewer’s yeast 5 gr
Add after 15 hours
Water 175 gr/ml
Flour (type 00) 270 gr
Rye flour 50 gr
Salt 13 gr
Fresh brewer’s yeast 5 gr

52
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Vollkornbrot bread pan from the oven, turn the dough out onto a flou-
1. Add the ingredients to the bread pan in the order given in red surface, grease the bread pan with butter (you can
the recipe. remove the paddle) and cover with a mixture of soybean
2. Use a wooden spoon to mix the ingredients by hand for a and sunflower seeds.
few seconds. Shape the loaf by hand and place in the centre of the pan.
3. Insert the bread pan in the oven and select programme Insert the bread pan in the oven and press the START/
AU7. STOP button again.
4. Press the START/STOP button. Important: the oven remains in standby for a maximum
5. After about 50 minutes, the oven pauses. Remove the of 30 minutes, then goes off.

Ingredients 1000 gr
Ready in… 2h 15min
Hot water (37°C) 400 gr/ml
Wholemeal spelt flour 500 gr
Flour (type 0) 50 gr
Flax seeds 50 gr
Sesame seeds 40 gr
Pumpkin seeds 35 gr
Sunflower seeds 50 gr
Honey 30 gr
Salt 11 gr
Fresh brewer’s yeast 25 gr

Rye bread (Roggenmischbrot) few seconds.

1. Prepare the biga starter the day before. Add the ingre- 5. Insert the bread pan in the oven and select programme
dients to the bread pan and mix for a few seconds by AU8.
hand. Place in the oven and select programme SE1. Press 6. Press the START/STOP button.
the START/STOP button. TIP: at the end of the rising stage (after 1h 50min), the oven
2. At the end of kneading, the biga starter will not be smo- pauses for 5 minutes and the time flashes on the display. If
oth and silky, but rough and slightly crumbly. you wish, you can sprinkle the surface of the bread with sieved
Leave to rest in the oven for 10 hours. flour and place the pan back in the oven (you do not need to
3. At the end of the rising stage, add the ingredients to the press the START/STOP button).
bread pan (already containing the biga starter) in the or- If you decide not to do this, the oven will automatically conti-
der given in the recipe. nue with the cycle after pausing in standby for 5 minutes.
4. Use a wooden spoon to mix the ingredients by hand for a

Ingredients 750 gr
Ready in… 2h 50min
Biga starter for rye bread
Water 150 gr/ml
Strong flour (type 0) 250 gr
Rye flour 50 gr
Fresh brewer’s yeast 5 gr
Add after 15 hours
Water 120 gr/ml
Rye flour 100 gr

53
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Strong flour (type 0) 60 gr
Spelt flour 60 gr
Sugar 4 gr
Salt 12 gr
Fresh brewer’s yeast 10 gr
Herbs and spices (fennel, coriander, anise, cumin) 20 gr

Vegetable breads At the end of the first rising stage (after 47 minutes), the oven
pauses. Remove the dough from the bread pan and place on a
Olive/onion/sweet pepper bread floured board. Shape the rolls by hand (750 g of dough make
1. Add the ingredients to the bread pan in the order given in two batches of bread) and place them in the drip pan previou-
the recipe. sly lined with greaseproof paper.
2. Use a wooden spoon to mix the ingredients by hand for a Insert the pan in the oven on the wire rack in the bottom posi-
few seconds. tion, close the door and press the START/STOP button.
3. Insert the bread pan in the oven and select programme The oven automatically starts the second rising stage followed
AU10. by baking. When this batch is ready, place the remaining bread
4. Press the START/STOP button. (left to rise outside the oven) in the oven, set 40 minutes with
TIP: to make bread rolls (rather than a round loaf), select the the and buttons and press START/STOP again.
semiautomatic programme SE6).

Ingredients for olive bread 750 gr 1000 gr

Ready in… 2h 40min 2h 45min
Water 220 gr/ml 300 gr/ml
Strong flour (type 0) 200 gr 270 gr
Durum wheat flour 200 gr 270 gr
Sugar (malt) 5 gr (3 gr) 7 gr (5 gr)
Salt 8 gr 10 gr
Fresh brewer’s yeast 10 gr 13 gr
Olives 170 gr 250 gr

Ingredients for onion bread 750 gr 1000 gr

Ready in… 2h 40min 2h 45min
Water 225 gr/ml 300 gr/ml
Strong flour (type 0) 500 gr 675 gr
Sugar (malt) 5 gr (3 gr) 8 gr (5 gr)
Salt 8 gr 12 gr
Fresh brewer’s yeast 10 gr 15 gr
1 chopped onion 150 gr 200 gr

54
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Ingredients for sweet pepper bread 750 gr 1000 gr
Ready in… 2h 40min 2h 45min
Water 220 gr/ml 300 gr/ml
Strong flour (type 0) 400 gr 540 gr
Sugar (malt) 5 gr (3 gr) 7 gr (5 gr)
Salt 8 gr 10 gr
Fresh brewer’s yeast 10 gr 13 gr
Sweet peppers 250 gr 350 gr

Pumpkin bread TIP: to make bread rolls (rather than a round loaf), select the
1. First cut the pumpkin into pieces, remove the seeds and semiautomatic programme SE6).
place in the drip pan previously lined with greaseproof At the end of the first rising stage (after 47 minutes), the oven
paper. pauses. Remove the dough from the bread pan and place on a
Insert in the oven on the wire rack in the bottom position, floured board. Shape the rolls by hand (750 g of dough make
select fan cooking at 180°C and cook for about 45 minu- two batches of bread) and place them in the drip pan previou-
tes. At the end of this time, remove the skin and liquidise sly lined with greaseproof paper.
the pulp with a food processor. Insert the pan in the oven on the wire rack in the bottom posi-
2. Add the ingredients to the bread pan in the order given in tion, close the door and press the START/STOP button.
the recipe. The oven automatically starts the second rising stage followed
3. Use a wooden spoon to mix the ingredients by hand for a by baking.
few seconds. When this batch is ready, place the remaining bread (left to
4. Insert the bread pan in the oven and select programme rise outside the oven) in the oven, set 40 minutes with the
AU9. and buttons and press START/STOP again.
5. Press the START/STOP button.
Ingredients 750 gr 1000 gr
Ready in… 2h 13min 2h 15min
Water 37 gr/ml 50 gr/ml
Strong flour (type 0) 375 gr 500 gr
Cooked chopped pumpkin 225 gr 300 gr
Sugar 8 gr 10 gr
Soft butter 22 gr 30 gr
Salt 8 gr 10 gr
Fresh brewer’s yeast 15 gr 20 gr
Pumpkin seeds 75 100 gr

Gluten-free bread 4. Press the START/STOP button.

5. These flours are very different from wheat flour. If after
Gluten-free bread 10 minutes there are still lumps of flour not blended in,
1. Add the ingredients to the bread pan in the order given in place the oven in standby by pressing the START/STOP
the recipe. button, remove the bread pan and mix thoroughly with
2. Use a wooden spoon to mix the ingredients by hand for a a wooden spoon. Put the bread pan back in the oven and
few seconds. press the START/STOP button.
3. Insert the bread pan in the oven and select programme TIP: always mix the basic flour with other gluten-free flours
AU11. (buckwheat, corn flour, etc.).

55
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Ingredients for classic recipe 750 gr
Ready in… 1h 50min
Water 300 gr/ml
Oil 25 gr
Special flour for celiacs 400 gr
Salt 10 gr
Fresh brewer’s yeast 25 gr

Ingredients (buckwheat variation) 750 gr

Ready in… 1h 50min
Water 290 gr/ml
Oil 40 gr
Special flour for celiacs 350 gr
Buckwheat flour 150 gr
Salt 10 gr
Fresh brewer’s yeast 25 gr

Pizza and focaccia Place the pizza in the drip pan previously lined with grea-
seproof paper. Garnish with tomato sauce/purée, salt and
Pizza margherita and calzone oregano, place on the wire rack in the bottom position
1. Add the ingredients to the bread pan in the order given in and press the START/STOP button.
the recipe. 6. Ten minutes before the end of cooking time, add diced
2. Use a wooden spoon to mix the ingredients by hand for a mozzarella cheese.
few seconds. 7. When the first batch is ready, place the second batch in
3. Insert the bread pan in the oven and select programme the oven, set 20 minutes and press the START/STOP but-
SE7. ton (the mozzarella should always be added 10 minutes
4. Press the START/STOP button. before the end of the cooking time).
5. At the end of the rising stage (about 80 minutes), the MAKING THE CALZONE: spread the dough out into a circle, then
oven will pause. Remove the bread pan from the oven place the ingredients on half of the base in the following order:
and press the START/STOP button. The oven begins the ham, mozzarella, mushrooms, tomato.
preheating stage. Turn the dough out onto a floured sur- Fold the dough over on itself and press with the fingers to close
face and spread it out by pressing with the fingertips. the calzone perfectly.

Ingredients 1 batch 2 batches

Ready in… 1h 50min 2h 10min
Water 140 gr/ml 275 gr/ml
Oil 25 gr 50 gr
Flour (type 00) 250 gr 500 gr
Salt 5 gr 10 gr
Fresh brewer’s yeast 13 gr 25 gr

56
 en
Focaccia in the oven on the wire rack in the bottom position.
1. Add the ingredients to the bread pan in the order given in 6. Press the START/STOP button.
the recipe. 7. At the end of the second rising stage (after a further
2. Use a wooden spoon to mix the ingredients by hand for a 25min), the oven pauses again. Remove the drip pan
few seconds. from the oven, with oiled fingers space the focaccia out
3. Insert the bread pan in the oven and select programme in the pan and cover with the brine prepared previously.
SE8. Garnish to taste (olives, rosemary, etc).
4. Press the START/STOP button. Put back in the oven and press the START/STOP button.
5. At the end of the first rising stage (about 35 minutes), 8. When the first batch is ready, place the second batch in
the oven pauses and the time flashes on the display. Turn the oven, set a time of 25 minutes and press the START/
the dough out onto a lightly floured surface, shape the STOP button.
focaccia, place it in the oiled drip pan and insert the pan

Ingredients 1 batch 2 batches

Ready in… 2h 05min 2h 30min
Water 140 gr/ml 275 gr/ml
Oil 25 gr 40 gr
Strong flour (type 0) 250 gr 500 gr
Sugar 5 gr 10 gr
Salt 5 gr 10 gr
Fresh brewer’s yeast 10 gr 20 gr
Brine:
Water 25 gr/ml 50 gr/ml
Oil 30 gr 60 gr
Salt 2 gr 4 gr

Sweet breads Shape the rolls by hand (750 g of dough make two batches of
bread) and place them in the drip pan previously lined with gre-
Chocolate/milk/honey/walnut bread aseproof paper. Insert the pan in the oven on the wire rack in the
1. Insert the paddle. bottom position, close the door and press the START/STOP button.
2. Add the ingredients to the bread pan in the order given in The oven automatically starts the second rising stage followed by
the recipe. baking. When this batch is ready, place the remaining bread (left
3. Use a wooden spoon to mix the ingredients by hand for a to rise outside the oven) in the oven, set 25 minutes with the
few seconds. and buttons and press START/STOP again.
4. Insert the bread pan in the oven and select programme To make the bread more attractive, prepare an emulsion with 1
AU13. egg, a pinch of sugar and a teaspoon of milk.
5. Press the START/STOP button. At the end of the rising stage when the display and START/STOP
TIP: to make bread rolls (rather than a round loaf), select the button start flashing, brush the bread with the mixture (about 50
semiautomatic programme SE9). At the end of the first rising sta- minutes before the end of the programme).
ge (after 50 minutes), the oven pauses. Remove the dough from
the bread pan and place on a floured board.

57
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Ingredients for chocolate bread 500 gr 750 gr 1000 gr
Ready in… 2h 05min 2h 10min 2h 15min
Milk 125 gr/ml 190 gr/ml 250 gr/ml
Eggs 60 gr (1) 90 gr (1/2) 120 gr (2)
Butter at room temperature 10 gr 15 gr 20 gr
Strong flour (type 0) 300 gr 400 gr 500 gr
Sugar 25 gr 38 gr 50 gr
Salt 3 gr 4 gr 5 gr
Fresh brewer’s yeast 12 gr 18 gr 25 gr
Chocolate drops 90 gr 125 gr 180 gr

Ingredients for milk bread 500 gr 750 gr 1000 gr

Ready in… 2h 05min 2h 10min 2h 15min
Milk 170 gr/ml 280 gr/ml 375 gr/ml
Butter at room temperature 15 gr 30 gr 40 gr
Flour (type 0) 300 gr 470 gr 620 gr
Sugar 8 gr 13 gr 18 gr
Salt 5 gr 9 gr 12 gr
Fresh brewer’s yeast 8 gr 13 gr 18 gr

Ingredients for honey bread 500 gr 750 gr 1000 gr

Ready in… 2h 05min 2h 10min 2h 15min
Milk 130 gr/ml 200 gr/ml 260 gr/ml
Butter at room temperature 18 gr 26 gr 35 gr
Honey 23 gr 35 gr 45 gr
Strong flour (type 0) 250 gr 375 gr 500 gr
Sugar 10 gr 15 gr 20 gr
Salt 5 gr 7 gr 9 gr
Fresh brewer’s yeast 13 gr 19 gr 25 gr

Ingredients for walnut bread 500 gr 750 gr 1000 gr

Ready in… 2h 05min 2h 10min 2h 15min
Water 140 gr/ml 230 gr/ml 310 gr/ml
Butter at room temperature 15 gr 22 gr 30 gr
Strong flour (type 0) 250 gr 375 gr 500 gr
Sugar 5 gr 8 gr 10 gr
Salt 5 gr 8 gr 10 gr
Fresh brewer’s yeast 8 gr 12 gr 15 gr
Walnuts 50 gr 75 gr 100 gr

58
 en
Vienna bread TIP: at the end of the rising stage (after 2h 15min), the oven
1. Insert the paddle. pauses for 5 minutes and the time flashes on the display. If
2. Add the ingredients to the bread pan in the order given in you wish, you can remove the bread pan from the oven, make
the recipe. some cuts in the top of the bread with a sharp knife, then put
3. Use a wooden spoon to mix the ingredients by hand for a the pan back (you do not need to press the START/STOP but-
few seconds. ton).
4. Insert the bread pan in the oven and select programme If you decide not to do this, the oven will automatically conti-
AU19. nue with the cycle after pausing in standby for 5 minutes.
5. Press the START/STOP button.

Ingredients 750 gr
Ready in… 2h 45min
Water 120 gr/ml
Milk 160 gr/ml
Butter 60 gr
Salt 7 gr
Sugar 50 gr
Strong flour (type 0) 450 gr
Fresh brewer’s yeast 15 gr

Brioche bread bread) and place them in the drip pan previously lined with
1. Insert the paddle. greaseproof paper.
2. Add the ingredients to the bread pan in the order given in Insert the pan in the oven on the wire rack in the bottom posi-
the recipe. tion, close the door and press the START/STOP button.
3. Use a wooden spoon to mix the ingredients by hand for a The oven automatically starts the second rising stage followed
few seconds. by baking. When this batch is ready, place the remaining bread
4. Insert the bread pan in the oven and select programme (left to rise outside the oven) in the oven, set 25 minutes with
AU14. the and buttons and press START/STOP again.
5. Press the START/STOP button. To make the bread more attractive, prepare an emulsion with
TIP: to make individual brioches (rather than a large round 1 egg, a pinch of sugar and a teaspoon of milk.
brioche), select the semiautomatic programme SE9). At the end of the rising stage when the display and START/
At the end of the first rising stage (after 50 minutes), the oven STOP button start flashing, brush the bread with the mixture
pauses. Turn the dough out onto a floured surface. (about 40 minutes before the end of the programme).
Shape the rolls by hand (750 g of dough make two batches of
Ingredients 500 gr 750 gr
Ready in… 2h 30min 2h 35min
Milk 100 gr/ml 150 gr/ml
Eggs 80 gr (1/2) 120 gr (2)
Soft butter 35 gr 50 gr
Flour (type 00) 150 gr 200 gr
Flour (type 0) 150 gr 200 gr
Sugar 10 gr 15 gr
Salt 2 gr 5 gr
Fresh brewer’s yeast 6 gr 10 gr

59
 en
Cakes and desserts thoroughly by hand to obtain a smooth dough.
4. Insert the bread pan in the oven and select programme
Torta Margherita/chocolate/yoghurt cake AU15.
1. Insert the paddle. 5. Press the START/STOP button.
2. Add the ingredients to the bread pan in the order given in TIP: when the cake has cooled, dust with icing sugar.
the recipe.
3. With the help of a wooden spoon, mix the ingredients

Ingredients Torta Margherita 1000 gr

Ready in… 1h 7min
Milk 100 gr/ml
Melted butter 180 gr
Eggs 180 gr (3)
Flour (type 00) 275 gr
Potato flour 100 gr
Sugar 200 gr
Salt a pinch
Vanillin or equivalent 1 sachet
Baking powder 16 gr

Ingredients chocolate cake 1000 gr

Ready in… 1h 7min
Milk 100 gr/ml
Melted butter 180 gr
Eggs 180 gr (3)
Flour (type 00) 235 gr
Hazelnut flour 40 gr
Potato flour 200 gr
Sugar 100 gr
Salt a pinch
Vanillin or equivalent 1 sachet
Baking powder 16 gr
Melted chocolate 30 gr

Ingredients for yoghurt cake 1000 gr

Ready in… 1h 7min
Milk 100 gr/ml
Eggs 180 gr (3)
Melted butter 180 gr
Yoghurt 250 gr
Flour (type 00) 200 gr
Potato flour 100 gr
Sugar 190 gr
Almond flour 70 gr
Salt a pinch
Baking powder 16 gr
Variation:
Cocoa powder 20 gr
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Rice pudding 4. Press the START/STOP button.
1. Insert the paddle. TIP: pour the mixture into individual bowls and cool in the
2. Add the ingredients to the bread pan in the order given in refrigerator.
the recipe. Sprinkle with ground cinnamon before serving.
3. Insert the bread pan in the oven and select programme
AU20.

Ingredients 500 gr
Ready in… 40min
Milk 500 gr/ml
Sugar 50 gr
Rice (Vialone Nano risotto rice) 50 gr
Sachet of vanillin or equivalent 1

Torta veneziana 6. At the end of the rising stage, the oven pauses.
1. Insert the paddle. One hour ten minutes before the end of cooking (shown
2. Add the ingredients to the bread pan in the order given in on the display), remove the bread pan from the oven, co-
the recipe. ver the dough with icing then sprinkle with granulated
3. Use a wooden spoon to mix the ingredients by hand for a sugar.
few seconds. Insert the bread pan in the oven (you do not need to press
4. Insert the bread pan in the oven and select programme the START/STOP button).
AU16. PREPARING THE ICING: beat the egg white with the almond
5. Press the START/STOP button. flour and sugar and mix well.

Ingredients 1000 gr
Ready in… 3h 15min
Milk 80 gr/ml
Butter at room temperature 150 gr
Eggs 200 gr (3/4)
Strong flour (type 0) 580 gr
Sugar 100 gr
Salt 6 gr
Fresh brewer’s yeast 15 gr
For the icing (at the end of rising, before baking)
Almond flour 100 gr
Sugar 100 gr
Egg white 2
Granulated sugar as necessary

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Kouglof 5. Press the START/STOP button.
1. Insert the paddle. TIP: to make the bread more attractive, prepare an emulsion with
2. Add the ingredients to the bread pan in the order given in 1 egg, a pinch of sugar and a teaspoon of milk.
the recipe. At the end of the rising stage when the display and START/STOP
3. With the help of a wooden spoon, mix the ingredients button start flashing, brush the bread with the mixture (about 40
minutes before the end of the programme).
thoroughly by hand to obtain a smooth dough.
4. Insert the bread pan in the oven and select programme
AU17.

Ingredients 750 gr
Ready in… 2h 15min
Milk 170 gr/ml
Eggs 60 gr (1)
Strong flour (type 0) 350 gr
Sugar 60 gr
Salt 5 gr
Butter at room temperature 100 gr
Fresh brewer’s yeast 25 gr
Raisins 80 gr
Candied orange 45 gr

Jams and marmalades AU18.

4. Press the START/STOP button. Pour the hot marmalade or
Orange marmalade/strawberry jam jam into sterilised jars (see notes below), leaving a space
Orange marmalade: peel the oranges, cut into pieces of about 2 cm at the top. Seal the jar immediately.
and liquidise in a food processor (for chunky marmalade STERILISING THE JARS: place the jars on a tray and insert in the
with peel, cut one orange peel into thin strips). oven at 100°C for 20-25 minutes. Remove from the oven using
Strawberry jam: wash the strawberries thoroughly, cut oven gloves and fill immediately with the hot marmalade or
into pieces and liquidise in a food processor. jam. Sterilising jars will destroy the germs and kill the bacte-
1. Insert the paddle. ria which would otherwise cause the jam to deteriorate. You
2. Add the ingredients to the bread pan in the order given in can therefore enjoy homemade jam and marmalade all year
the recipe. round.
3. Insert the bread pan in the oven and select programme

Ingredients orange marmalade 750 gr 1000 gr

Ready in… 50min 50min
Oranges 500 gr 650 gr
Sugar 250 gr 325 gr
Lemon 1/2 1/2
Thickener 17 gr 20 gr

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Ingredients strawberry jam 750 gr 1000 gr
Ready in… 50min 50min
Strawberries 500 gr 650 gr
Sugar 250 gr 325 gr
Lemon 1/2 1/2
Thickener 20 gr 25 gr

Biga starter 3. Use a wooden spoon to mix the ingredients by hand for a
few seconds.
1. Insert the paddle. 4. Insert the bread pan in the oven and select programme
2. Add the ingredients to the bread pan in the order given in SE1.
the recipe. 5. Press the START/STOP button.

Ingredients 1/2 1
Ready in… 15min 15min
Water 100 gr/ml 200 gr/ml
Strong flour (type 0) 200 gr 400 gr
Fresh brewer’s yeast 3 gr 5 gr

Mixing only (SE10)/Rising only (SE11)

These 2 programmes can be used to customise kneading (max.

30 minutes) and rising (max. 2 hours) stages to obtain the
bread you want.
Kneaded risen bread can also be cooked in the fan oven at the
required temperature (preheat the oven before inserting the
bread pan containing the risen bread).

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 Information on the display en
The display indicates any problems with the appliance.
The appliance must be installed indoors in a room without
draughts and away from sources of heat and direct sunlight.

display problem solution

“cool” flashing Oven too hot to start another baking Wait for the appliance to cool down to
cycle in bread maker mode. room temperature.
When the message has disappeared, in-
sert the bread pan in the oven and select
the programme.
“err” flashing The appliance has failed to regulate the Take the appliance to De’Longhi Custo-
temperature. mer Services.

cleaning and maintenance

Frequent cleaning prevents the formation of smoke and bad
odours during cooking.
Do not let fat accumulate inside the appliance.
Before any maintenance or cleaning operation, unplug the
oven and wait for it to cool down.
Clean the door, inside walls and external surfaces of the oven
with a solution of detergent and water solution. Dry thorou-
ghly.
Do not use abrasives or aggressive household cleaning pro-
ducts to clean the inside of the oven, bread pan or drip pan as After cleaning, put the heating element back in position.
they could damage the non-stick surface.
Wash gently with water and washing up liquid using a soft Recommendations for the correct disposal of the pro-
cloth. duct in compliance with the 2002/96/CE European Di-
Please note: to clean the bread pan more efficiently, remove rective
the inside paddle. The product must not be disposed of as urban wa-
Do not use metal implements to remove the ingredients or the ste at the end of its working life. It must be taken
bread as they could damage the non-stick surface. to appropriate local authority separate waste col-
To clean the outside surface always use a damp sponge. lection centres or to dealers providing this service.
Avoid using abrasive products that may damage the paint- Disposing of a household appliance separately
work. avoids possible negative consequences for the environment
Make sure water or liquid soap does not seep into the slits on and health deriving from unsuitable disposal and allows to
the top of the oven. recover the materials of which it is made in order to make
Never immerse the appliance in water, never wash under run- significant savings in energy and resources. The product has
ning water. the crossed-out wheeled bin mark as a reminder of the obliga-
To make it easier to clean the bottom surface of the oven, lift tion to dispose of household appliances separately. The illegal
the pivoting bottom heating element (B) as shown in the fi- disposal of the product by the user entails the application of
gure. administrative sanctions envisioned by the Standard in force.

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