User manual MOULINEX OW210130

[. . . ] Il peut être sélectionné seul et être utilisé : a)  près le programme Pâtes levées, a b)  our réchauffer ou rendre croustillants des pains déjà cuits et refroidis, p c)  our finir une cuisson en cas de panne de courant prolongée pendant un cycle p de pain. 57 DESCRIPTION 1 Lid 2 Control panel a Display screen b Choice of programmes c Weight selection d Buttons for setting delayed start and adjusting the time for programmes 11 e Select crust colour f On/off button g Operating indicator light 3 4 5 6 7 Bread pan Kneading paddle Graduated beaker Teaspoon measure/ tablespoon measure Hook accessory for lifting out kneading paddle The sound power level measured for this product is 66 dBa. PRIOR TO FIRST USE • Remove all packaging, stickers and various accessories both inside and outside the appliance - A. € Clean all components and the appliance using a damp cloth. [. . . ] 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. 60 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. The machine displays the time is displayed. 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. Key until it emits Some ingredients are perishable. 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. Measure the liquids using the graduated cup provided. Use the spoon provided to measure tablespoons on one side and teaspoons on the other. inaccurate measurements will yield bad results. 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. The flour must be weighed accurately using a kitchen scale. Use active dry baker's yeast (in pouches). Avoid opening the lid during use (unless otherwise indicated). [. . . ] The best known are buckwheat flour, rice flour (either white or whole grain), quinoa flour, corn flour, chestnut flour, millet flour and sorghum flour. For gluten-free breads, in order to try to recreate the elasticity of gluten, it is essential to mix several types of non bread making flours and to add thickening agents. Thickening agents for gluten-free breads: To obtain a proper consistency and to attempt to imitate the elasticity of gluten, you may add some xanthan gum and/or guar gum to your preparations. Ready-to-use gluten-free preparations: They make it easier to make gluten-free bread since they contain thickeners and have the advantage of being completely guaranteed to be glutenfree — some are also organic. [. . . ]