TEFAL PAIN & DELICES PF240E40, Руководство пользователя

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11 10
EN
6. During a power cut under 7 minutes, the
machine will save its status and will resume
its operation once the power comes online.
7. If you wish to use one bread cycle directly
following 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 supplied
to gently remove it.
To do so, turn out the loaf and leave to cool for 5 minutes. Then lay
it on its side while still hot and hold it down with one hand, wearing
an oven glove. With the other hand, insert the hook into the shaft
of the kneading paddle and pull gently to remove it. Caution: the
kneading paddle will be hot. Take care not to poke the kneading
paddle deeper inside the loaf.
USING THE GLUTEN FREE PROGRAM
Programs 1, 2 and 3 must be used to make gluten-free breads or cakes.
For each program, only a single weight is available.
Gluten-free breads and cakes are suitable for those who have an
intolerance to gluten (coeliac disease sufferers) present in several
cereals (wheat, barley, rye, kamut, spelt, etc.).
It is important to avoid cross-contamination with flours containing gluten.
Take 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 and baking powder used is gluten free and does not
contain wheat.
Gluten-free recipes have been developed based on the use of gluten
free bread flour or ready-to-use gluten free bread mixes.
• Blends of flour types must be sifted to prevent lumps.
• After the program is launched, 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 does not rise as much as a traditional bread. It will be
of a denser consistency and lighter colour than normal bread.
• All brands of ready-to-use gluten free bread mixes do not yield the same results:
the recipes may have to be adjusted. It is therefore recommended to experiment
with the correct amount of liquid to add. (see example on page 12).
BREADMAKING ADVICE
1. All ingredients used must be at room temperature (unless otherwise
indicated), and must be weighed accurately. Measure the liquids
using the graduated beaker provided. Use the spoon provided to
measure tablespoons (15 ml) on one side and teaspoons (5 ml) 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
flaked type dried yeast labelled ‘Fast Action’, ‘Easy Bake’, ‘Easy
Blend’ or ‘Quick’ on the packet.
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 (water, milk, eggs, oil, softened butter)
–
Salt
–
Sugar
–
Powdered dried milk (if used in the recipe)
–
Specific solid ingredients
–
Flour
–
Dried Fast Action or Easy Bake type yeast
19°C
25°C
19°C
25°C
22°C
22°C
60°C
60°C
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