User manual MOULINEX OW110130

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Manual abstract: user guide MOULINEX OW110130

Detailed instructions for use are in the User's Guide.

[. . . ] Use this program to more quickly make a recipe based on whole grain flour. Select this program when using a large quantity of rye flour or other cereals of this type (e. Use this program to make recipes for pizza dough, bread dough and waffle dough. Use this program to make recipes for Italian type pasta or pie crust dough. [. . . ] The display screen continues to display “0:00” during the hour-long “Keep warm” cycle. At the end of the cycle, the appliance stops automatically after producing several audio signals. 67 DELAYED START PROGRAM You may program the appliance to ensure that your preparation is ready at the time of your choice, up to 15 hrs. Please refer to the cycle chart (see the end of the instruction manual). This step occurs after having selected the program, the crust colour and the weight. To adjust the delayed start time, press total duration prior to the end of cooking. If you make a mistake or wish to modify the time setting, hold down the an audio signal. Don't use the delayed start program for recipes containing: raw milk, eggs, yoghurt, cheese, fresh fruit. All ingredients used must be at room temperature (unless otherwise indicated), and must be weighed accurately. Use the spoon provided to measure tablespoons on one side and teaspoons on the other. Bread preparation is very sensitive to temperature and humidity conditions. Too liquid OK Too dry Exception: cake batter must remain quite liquid. iNFORMATION ON THE INGREDIENTS Yeast: Bread is made using baker's yeast. This type of yeast is sold in several forms: small cubes of compressed yeast, active dry yeast to be rehydrated or instant dry yeast. Yeast is sold in supermarkets (bakery or fresh foods departments), but you can also buy compressed yeast from your baker. The yeast must be directly incorporated in your machine's pan with the other ingredients. Nonetheless consider thoroughly crumbling the compressed yeast between your fingers to facilitate its dispersion. 5 40 5 45 Flours: Using T55 flour is recommended, unless otherwise indicated in the recipes. When using mixes of special flour types for bread, brioche or milk bread, do not exceed 750 g of dough in total (flour + water). Depending on the quality of the flour, the bread making results may also vary. • Keep flour in a hermetically sealed container , since flour reacts to fluctuations in climate conditions (humidity). Adding oats, bran, wheat germ, rye or whole grains to the bread dough, will produce a bread that is denser and less fluffy. [. . . ] Once the cooking is done, put the yoghurt in the refrigerator for at least 4 hours, and consume it within 7 days. Rennet (for soft white cheese) CLEANING AND MAINTENANCE To make your cheeses, you can use some rennet or an acidic liquid such as lemon juice or vinegar to curdle the milk. No enough fermentation agents or dead or non-active fermentation agents. The milk used does not contain enough fat (partly skimmed instead of whole milk). [. . . ]

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