User manual MOULINEX DD 1041

[. . . ] However be aware that to make the most of your breadmaker a certain learning curve is necessary. Take the time to get to know it and don't be disappointed if your first attempts aren't quite perfect. But if you're impatient to make your first loaf, one of the recipes in the quick-start paragraph will help you take your first steps. Note that the texture of the bread you'll get is more compact than bread from a bakery. [. . . ] This column indicates the time that will be displayed on your appliance's screen when the beep sounds. For more precise information on how long before the beep sounds, subtract the "extra" column time from the total baking time. BAKING: the bread is in the final baking cycle. WARMING: for programmes 1, 2, 3, 4, 5, 6, 7, et 8, you can leave your preparation in the appliance. A one-hour warming cycle automatically follows baking. The display remains at 0:00 for one hour of warming. The appliance beeps at regular intervals. At the end of the cycle, it stops automatically after several beeps. 19 DELAYED START PROGRAMME You can programme the appliance up to start 13 hours in advance to have your preparation ready at the time you want. This function cannot be used on programmes 8, 9, 10, 11, 12. This step comes after selecting the programme, browning level and weight. Calculate the time difference between the moment when you start the programme and the time at which you want your preparation to be ready. The machine automatically includes the duration of the programme cycles. Milk also has an emulsifying effect which evens out its airiness, giving the soft, white part a better aspect. WATER: water rehydrates and activates the yeast. It also hydrates the starch in the flour and helps the soft, white part to form. Water can be totally or partially replaced with milk or other liquids. Use liquids at room temperature. 20 FLOUR: the weight of the flour varies significantly depending on the type of flour used. Depending on the quality of the flour, baking results may also vary. Keep flour in a hermetically sealed container, as flour reacts to fluctuations in atmospheric conditions, absorbing moisture or losing it. Use "strong flour", "bread flour" or "baker's flour" rather than standard flour. Adding oats, bran, wheat germ, rye or whole grains to the bread dough will give a smaller, heavier loaf of bread. Using T55 flour is recommended unless otherwise specified in the recipe. Sifting the flour also affects the results: the more the flour is whole (i. e. [. . . ] If this is not the case, an electric shock may be received, possibly causing serious lesions. For your safety, earthing must correspond to the electrical system standards applicable in your country. · Your appliance is designed for indoor home use only. · Unplug the appliance when you have finished using it and when you clean it. [. . . ]