User manual MOULINEX OW210130

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Manual abstract: user guide MOULINEX OW210130

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

[. . . ] Use this program to make a traditional French white bread recipe with a thicker crust. This program is suitable for brioche type recipes that contain more fat and sugar. If you use ready-to-use preparations, do not exceed 750 g of dough in total. Breads made using this program have a denser texture that breads made using other programs. [. . . ] 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. 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). eN 19°C 19°C 22°C 60°C 25°C 25°C 22°C 60°C 2. Use ingredients prior to their best-before date and keep them in a cool, dry place. Follow the exact order of the ingredients and the quantities indicated in the recipes. 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. 61 General order to follow: ––Liquids (softened butter, oil, eggs, water, milk) ––Salt ––Sugar ––First half of the flour ––Powdered milk ––Specific solid ingredients ––Second half of the flour ––Yeast 6. During a power outage under 7 minutes, the machine will save its status and will resume its operation once the power comes online. If you wish to have one bread cycle directly follow another, wait for approximately 1 hr. Between both cycles to allow the machine to cool and prevent any potential impact on bread making. When turning out your bread, the kneading paddle may remain stuck inside it. To do so, insert the hook in the kneading paddle's shaft, and then lift to remove it. L Warnings for the use of gluten-free programs • Blends of flour types must be sifted with the yeast to prevent lumps. € When the program is launched, it is necessary to assist the kneading process: scrape down any unmixed ingredients on the sides towards the centre of the pan using a non-metallic spatula. it will be of a denser consistency and lighter colour than normal bread. € All premix brands do not yield the same results: the recipes may have to be adjusted. [. . . ] Salt: It regulates the activity of the yeast and gives flavour to bread. It must not come into contact with the yeast prior to the start of the preparation. It also hydrates the flour's starch and enables the loaf to be formed. Use liquids at room temperature, except for gluten-free breads, which require the use of warm water (approximately 35°C). [. . . ]

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