TEFAL Pain Plaisir, Manual

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You may program the appliance to ensure that your preparation is ready at the time of your
choice, up to 15 hrs. in advance. The delayed start program is not available for: Programs
5,11, 12, 13, 14, 15, 16 and 17 (for “Pain Plaisir” model). Programs 5, 11, 12, 13, 14, 15,
16, 17, 18, 19 and 20 (for “Pain & Délices” model).
This step occurs after having selected the program, the crust colour and the weight. The program
time is displayed. Calculate the time difference between the moment you start the programme
and the time at which you want your recipe to be ready. The machine automatically includes the
programme cycle duration. To access the delayed start, press the button and the image
will appear on the display as well as the default time (15:00). To set the time, press the
button. The lights up. Press to launch the delayed start program.
If you make a mistake or wish to modify the time setting, hold down the key until it emits
an audio signal. The default time is displayed. Start the operation again.
Some ingredients are perishable. Don't use the delayed start program for recipes containing: raw
milk, eggs, yoghurt, cheese, fresh fruit.
DELAYED START PROGRAM
PRACTICAL ADVICE
1. All ingredients used must be at room temperature (unless otherwise indicated), and must be
weighed accurately. Measure the liquids using the graduated cup provided. Use the spoon
provided to measure tablespoons on one side and teaspoons on the other. Inaccurate
measurements will yield bad results. Bread preparation is very sensitive to temperature
and humidity conditions. During hot weather, it is recommended to use cooler liquids than
usual. Likewise, during cold weather, it may be necessary to warm the water or milk (never
exceed 35°C).
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.
19°C
25°C
19°C
25°C
22°C
22°C
60°C
60°C