T-Fal Actibread, Instructions Manual, Page: 6 / 26

DESCRIPTION
1 - lid with viewing window
2 - control panel
a - display screen
b - on/off button
c - loaf weight selection
d - buttons for setting delayed start
and adjusting the time for programs
e - crust color selection
f - choice of programs
g - operating indicator light
3 - bread pan
4 - kneading paddle
5 - measuring cup
6 - teaspoon/tablespoon
7 - hook accessory for lifting out kneading paddle
6
EN
PRACTICAL ADVICE
Preparation
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 measuring cup supplied. Use the teaspoon/ tablespoon supplied to measure
teaspoons on one side and tablespoons on the other. Ensure all spoon measures are level and not
heaped.
Incorrect measurements could result in a poor end product.
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 pre-measured packets of dried yeast, sold in most US grocery stores. Unless otherwise
indicated in the recipe, do not use baking powder. Once a packet of yeast has been opened, it should be
sealed and stored in a cool place and used within 48 hours.
5 To avoid spoiling 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