User manual MOULINEX OW220830

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Manual abstract: user guide MOULINEX OW220830

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

[. . . ] We recommend the use of a ready-to-use mix (see warnings for the use of gluten-free programs). 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. [. . . ] 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). 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. 68 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. EN M Warnings for the use of gluten-free programs Menus 1, 2 and 3 must be used to make gluten-free breads or cakes. Gluten-free breads and cakes are suitable for those who have an intolerance to the gluten (celiac disease sufferers) present in several cereals (wheat, barley, rye, oat, kamut, spelt, etc. Exercise special care cleaning the pan and the kneading paddle, as well as all utensils being used to make gluten-free breads and cakes. Gluten-free recipes have been developed based on the use of preparations (also called ready-to-use mixes) for gluten-free bread that are either Schär or Valpiform type. € 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. [. . . ] Bread rises too much Bread falls after rising too much Bread does not rise enough Crust not golden enough Sides brown but bread not fully cooked Top and sides floury EN Liquid yoghurt The yoghurt is too acidic There is water in the yoghurt Yellowed yoghurt 73 TECHNICAL TROUBLESHOOTING GUIDE PROBLEMS The kneading paddle is stuck in the pan. € EO1 is displayed and flashes on the screen, the appliance beeps: the appliance is too hot. € EOO is displayed and flashes on the screen, the appliance beeps: the appliance is too cold. € HHH or EEE is displayed and flashes on the screen, the appliance beeps: malfunction. [. . . ]

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