TEFAL PAIN ET TRESORS MAISON OF251, Руководство пользователя

Страница: 94 / 197

187 186
EN
Press
on
“set”
Default
value
Available setting Comments
Knead
1
Time of
Mixing
00:09 min.
from 0:03 min. to
00:10 min.
1 min. by 1 min.
You can reduce the time of
mixing if your ingredients are
easy to mix.
2
T°C of
Mixing
(1) No
fermentation
(1) No fermentation
(2) Slow
fermentation
(3) Quick
fermentation
Increase the temperature
if your flour is not easily
kneadable.
3
Time of
kneading
00:27 min.
From 00:00 min. to
00:35 min.
1 min. by 1 min.
Increase the time of kneading
if you are using strong flour or
flour with a high level of gluten.
For flour with a low level of
gluten, decrease the time of
kneading.
4
T°C of
Kneading
(1) No
fermentation
(1) No fermentation
(2) Slow
fermentation
(3) Quick
fermentation
Increase the temperature
if your flour is not easily
kneadable. Be careful, kneading
dough with high temperature
could damage your yeast and
the rise of your bread.
5
Nuts
Dispenser
on/ off
ON ON or OFF -
6
Yeast
Dispenser
on/ off
ON ON or OFF -
EXPLANATION OF THE MANUAL MODE Press
on
“set”
Default
value
Available setting Comments
Rising
7
Time
of first
Rising
00:23 min.
From 00:00 min. to
00:35 min.
1min by 1 min
Time of rising depends on the
quality of your dough and the
temperature of fermentation.
8
T°C of first
Rising
(2) Slow
rising
(1) Very slow rising
(2) Normal rising
(3) Quick rising
Low fermentation increases the
time of rising for a better taste
and elasticity of the bread.
High fermentation allows a
quicker rising but could destroy
the elasticity of your bread.
9 First Flap ON ON or OFF
The flap allows to remove
the carbon dioxide from your
dough to give it strength. Don't
use the flap for gluten free
breads.
10
Time of
second
Rising
00:25 min.
from 00:00 min. to
03:00 min.
1min by 1 min
Time of rising depends on the
quality of your dough and the
temperature of fermentation.
11
T°C of
second
Rising
(2) Normal
rising
(1) Very slow rising
(2) Normal rising
(3) Quick rising
Low fermentation increases the
time of rising for a better taste
and elasticity of the bread.
High fermentation allows a
quicker rising but could destroy
the elasticity of your bread.
12
Second
Flap
ON ON or OFF
The flap allows to remove
the carbon dioxide from your
dough to give it strength. Don't
use the flap for gluten free
breads.
13
Time
of third
Rising
00:20 min.
from 00:00 min. to
03:00 min.
Time of rising depends on the
quality of your dough and the
temperature of fermentation.
14
T°C of
third
Rising
(2) Normal
rising
(1) Very slow rising
(2) Normal rising
(3) Quick rising
Low fermentation increases the
time of rising for a better taste
and elasticity of the bread.
High fermentation allows a
quicker rising but could destroy
the elasticity of your bread.