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2. Use ingredients prior to their best-before date and keep them in a cool, dry place.
3. The flour must be weighed accurately using a kitchen scale.
Use active dry baker's yeast
(in pouches).
4. Avoid opening the lid during use (unless otherwise indicated).
5. Follow the exact order of the ingredients and the quantities indicated in the recipes. First
the liquids, and then the solids.
The yeast must not come into contact with the liquids
or with the salt. Too much yeast weakens the dough structure, which will rise a lot and
will subsequently sag during cooking.
General order to follow:
– Liquids (softened butter, oil, eggs, water, milk)
– Salt
– Sugar
– First half of the flour
– Powdered milk
– Specific solid ingredients
– Second half of the flour
– Yeast (if not in the dispenser)
6. During a power outage under 7 minutes, the machine will
save its status and will resume its operation once the power
comes online.
7. If you wish to have one bread cycle directly follow another,
wait for approximately 1 hr. between both cycles to allow the
machine to cool and prevent any potential impact on bread
making.
8. When turning out your bread, the kneading paddle may remain
stuck inside it. In this case, use the hook to gently remove it.
To do so, insert the hook in the kneading paddle's shaft, and
then lift to remove it.
9. To turn off the bread maker, press
button for 3 seconds.
10. To remove acoustic signal, press
button for 3 seconds.
Warnings for the use of gluten-free programs
Menus 1, 2 and 3 must be used to make gluten-free breads or cakes. For each program, a
single weight is available.
Gluten-free breads and cakes are suitable for those who have an intolerance to the gluten
(celiac disease sufferers) present in several cereals (wheat, barley, rye, oat, kamut, spelt,
etc.).
It is important to avoid cross-contamination with flours containing gluten. Exercise special
care cleaning the pan and the kneading paddle, as well as all utensils being used to make
gluten-free breads and cakes. You must also ensure that the yeast used contains no gluten.
Gluten-free recipes have been developed based on the use of preparations (also called
ready-to-use mixes) for gluten-free bread that are either Schär or Valpiform type.
• Blends of flour types must be sifted with the yeast to prevent lumps.
• When the program is launched, it is necessary to assist the kneading process: scrape down any
unmixed ingredients on the sides towards the centre of the pan using a non-metallic spatula.
• Gluten-free bread cannot rise as much as a traditional bread.
It will be of a denser consistency
and lighter colour than normal bread.
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