Cleaning And Maintenance - TEFAL PF220838 Instrucciones De Uso

Water:
Water rehydrates and activates the yeast.
It also hydrates the flour's starch and
enables the loaf to be formed. Water
may be replaced, in whole or in part,
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Fats and oils:
Fats make the bread fluffier. It will also
keep better and longer. Too much fat slows
the rise of the dough. If you use butter,
crumble it into small pieces or soften it.
Eggs:
They improve the bread's colour and
favour good development of the loaf.
If you use eggs, reduce the quantity of
liquid accordingly. Break the egg and add
the necessary liquid until you obtain the
Milk:
Milk has an emulsifying effect that leads
to the creation of more regular cells, and
therefore an attractive loaf appearance.
You may use fresh milk or powdered milk.
SPECIFIC INFORMATION REGARDING THE
"PAIN & DÉLICES" BREAD MACHINE:
CHOICE OF INGREDIENTS FOR YOGHURT
Milk
Which type of milk may I use?
You may use all types of milk (for example,
cow's milk, goat's milk, sheep's milk, soya milk
or other plant-based milks). The consistency
of the yoghurt may vary according to the milk
used. Raw milk, long shelf life milks and all
milks described below are suitable for use in
the appliance:
• Sterilised long shelf life milk: Whole UHT
milk produces a firmer yoghurt. Partly
skimmed milk produces a less firm yoghurt.
by milk or other liquids. Use liquids at
room temperature, except for gluten-free
breads, which require the use of warm
water (approximately 35°C).
Do not incorporate melted butter. Prevent
the fat from coming into contact with the
yeast, since the fat could prevent the yeast
from rehydrating.
quantity of liquid indicated in the recipe.
The recipes have been designed for a
medium-sized egg of 50 g, if the eggs are
larger, add some flour; if the eggs are
smaller, add a little less flour.
If you use powdered milk, add the quantity
of water initially reserved for milk: the
total volume must be equal to the volume
indicated in the recipe.
Alternatively, you may use partly skimmed
milk and add 1 or 2 tablespoons of
powdered milk.
• Whole milk: this milk produces a creamier
yoghurt, with a thin "skin" layer on top.
• Raw milk (farm milk): this type of milk must
be boiled beforehand. We recommend
boiling it for a sufficient length of time. Next,
let it cool before placing it in the appliance.
• Powdered milk: this type of milk produces
a very creamy yoghurt. Always follow
the instructions appearing on the
manufacturer's packaging.
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Fermentation Agent
For the yoghurt
The fermentation agent may be:
• A plain yoghurt purchased in a store,
whose expiration date is the latest one
available.
• A freeze-dried fermentation agent
or lactic cultures. In this case, follow
the activation duration indicated in
the fermentation agent's instructions
Fermentation Time
Depending on the basic ingredients used
and the desired result, the fermentation of
the yoghurt will take between 6 and 12
hours.
Liquid
Sweet
6 hrs. 7 hrs. 8 hrs. 9 hrs. 10 hrs. 11 hrs. 12 hrs.
Rennet (for soft white cheese)
To make your cheeses, you can use some

CLEANING AND MAINTENANCE

for use. These agents are available in
supermarkets, pharmacies and some
health food stores.
• One of your recently prepared yoghurts
– this must be a plain yoghurt, the most
recent possible. This process is called a
"culture".
The properties of the agents may be
destroyed by overly elevated temperatures.
Once the cooking is done, put the yoghurt
in the refrigerator for at least 4 hours, and
consume it within 7 days.
Firm
Sour
rennet or an acidic liquid such as lemon
juice or vinegar to curdle the milk.
• Unplug the appliance and wait for it to
cool down completely.
• Wash the pan and the kneading paddle
using hot soapy water. If the kneading
paddle stays in the pan, soak it for 5 to
10 min.
• Clean the body of the appliance with a
damp cloth sponge. Dry thoroughly.
• The appliance and removable parts are
unsuitable for dishwasher use.
• Don't use any household cleanser,
abrasive pads or alcohol. Use a soft,
damp cloth.
• Never submerge the appliance's body or
the lid in water or any other liquid.
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