88
DESCRIPTION
1
- lid with window
2
- control panel
a
- display screen
b
- on/off button
c
- weight selection
d
- buttons for setting delayed start
and adjusting the time for programmes 11
e
- select crust colour
f
- choice of programmes
g
- operating indicator light
3
- bread pan
4
- kneading paddle
5
- graduated beaker
6
- teaspoon measure/
tablespoon measure
7
- hook accessory for lifting
out kneading paddle
PRACTICAL ADVICE
1
Please read these instructions carefully: the
method for making bread with this appliance
is not the same as for hand-made bread.
2
All ingredients used must be at
room temperature (unless otherwise
indicated) and must be weighed exactly.
Measure liquids with the graduated
beaker supplied. Use the double doser
supplied to measure teaspoons on one
side and tablespoons on the other. All
spoon measures are level and not heaped.
Incorrect measurements give bad results.
3
For successful bread making using the correct
ingredients is critical. Use ingredients before
their use-by date and keep them in a cool,
dry place.
4
It is important to measure the quantity of
flour precisely. That is why you should weigh
out flour using a kitchen scale. Use packets
of flaked dried yeast (sold in the UK as Easy
Bake or Fast Action Yeast). Unless otherwise
indicated in the recipe, do not use baking
powder. Once a packet of yeast has been
opened, it should be sealed, stored in a cool
place and used within 48 hours.
5
To avoid spoiling the proving of the dough,
we advise that all ingredients should be
put in the bread pan at the start and that
you should avoid opening the lid during
use (unless otherwise indicated). Carefully
follow the order of ingredients and quantities
indicated in the recipes. First the liquids,
then the solids.
Yeast should not come into
contact with liquids, sugar or salt.
General order to be followed:
> Liquids (butter, oil, eggs, water, milk)
> Salt
> Sugar
> Flour, first half
> Powdered milk
> Specific solid ingredients
> Flour, second half
> Yeast
Preparation
• Bread preparation is very sensitive to
temperature and humidity conditions.
In
case of high heat, use liquids that are cooler
than usual. Likewise, if it is cold, it may
be necessary to warm up the water or milk
(never exceeding 35°C).
• It can also sometimes be useful to check
the state of the dough during the second
kneading:
it should form an even ball which
comes away easily from the walls of the pan.
- If not all of the flour has been blended into
the dough, add a little more water,
Using
EN
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