Practical Advice - Moulinex OW311E10 Manual De Uso

DESCRIPTION
1 - lid with window
2 - control panel
a - display screen
b - on/off button
c - weight selection
d - buttons for setting delayed start
and adjusting the time for programmes 11
e - select crust colour
f - choice of programmes
g - operating indicator light

PRACTICAL ADVICE

Preparation
1 Please read these instructions carefully: the
method for making bread with this appliance
is not the same as for hand-made bread.
EN
2 All ingredients used must be at room
temperature (unless otherwise indicated) and
must be weighed exactly. Measure liquids
with the graduated beaker supplied. Use
the double doser supplied to measure
teaspoons on one side and tablespoons on
the other. All spoon measures are level and
not heaped. Incorrect measurements give
bad results.
3 For successful bread making using the correct
ingredients is critical. Use ingredients before
their use-by date and keep them in a cool,
dry place.
4 It is important to measure the quantity of
flour precisely. That is why you should weigh
out flour using a kitchen scale. Use packets
of flaked dried yeast (sold in the UK as Easy
Bake or Fast Action Yeast). Unless otherwise
Using
• Bread preparation is very sensitive to
temperature and humidity conditions. In
case of high heat, use liquids that are cooler
than usual. Likewise, if it is cold, it may be
necessary to warm up the water or milk
(never exceeding 35°C).
3 - bread pan
4 - kneading paddle
5 - graduated beaker
6 - teaspoon measure/
tablespoon measure
7 - hook accessory for lifting
out kneading paddle
indicated in the recipe, do not use baking
powder. Once a packet of yeast has been
opened, it should be sealed, stored in a cool
place and used within 48 hours.
5 To avoid spoiling the proving of the dough,
we advise that all ingredients should be put
in the bread pan at the start and that you
should avoid opening the lid during use
(unless otherwise indicated). Carefully follow
the order of ingredients and quantities
indicated in the recipes. First the liquids,
then the solids. Yeast should not come into
contact with liquids, sugar or salt.
General order to be followed:
> Liquids (butter, oil, eggs, water, milk)
> Salt
> Sugar
> Flour, first half
> Powdered milk
> Specific solid ingredients
> Flour, second half
> Yeast
• It can also sometimes be useful to check
the state of the dough during the second
kneading: it should form an even ball which
comes away easily from the walls of the pan.
- If not all of the flour has been blended into
the dough, add a little more water,
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