Lagrange Fait Maison Instruction Book page 54

FAIT MAISON_LAGRANGE 16/05/11 10:07 Page55
4.Sweet bread: Kneading, rising and baking of sweet bread. To pre-
pare recipes with more fats and sugar (such as buns for example). The
bread obtained is soft with a crispy crust.
5.Ultra-fast: Kneading, rising and baking of a bread of 700g in a shor-
ter time. The bread obtained is generally smaller and the crumbs more
packed together. The water used in the ingredients will have to be of a
temperature of approximately 48-50°C. Use a cooking thermometer to
measure the temperature.
6.Gâteau: Kneading and baking of a gâteau without yeast.
7.Cake: Kneading, rising and baking of a cake with yeast.
8.Pastry: Kneading, rising but without baking to prepare yeast based
pastries. This programme is suitable for preparations requiring work of
the dough before baking such as flat loaf, for example. You can then
use a traditional oven for the baking.
9.Pizza dough: Kneading, rising of pizza dough without baking. The
rising time for the pizza dough is shorter than that for the bread
dough. You can then shape your dough and use a traditional oven for
baking.
10.Kneading: Only kneading of any dough, without rising or baking.
This programme is particularly recommended for making short crust
pastry or short bread before being spread for making a tart or a
quiche, for example.
11.Jam: Simmered jams and marmalades. The fruits must be cut befo-
rehand into small pieces or chopped in a mixer before incorporating
them into the bread trough.
12.Baking only: No kneading, no rising, only baking. This programme
enables particularly to make an already baked and cooled bread cris-
pier. You can adjust the baking time and the temperature just as you
please.
The following are the 4 programmes accessible when the large
trough has been selected:
Rice cooking: Cook rice without supervision in 40 minutes
Fast rice cooking: Cook rice without supervision in 30 minutes
Yoghurts: Prepare up to 8 yoghurts from one litre of milk and a ferment.
"fromage blanc": Obtain "fromage blanc" from 1 litre of milk, a few
drops of rennet and a ferment.
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