Practical Advice - TEFAL BREAD & BAGUETTINES PF350138 Manual De Instrucciones

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.
2 Measure liquids with the graduated beaker
supplied. Use the double doser supplied to
measure teaspoons on one side and tables-
poons on the other. Incorrect measurements
give bad results.
3 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 indi-
cated 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.
4 Use ingredients before their use-by date and
keep them in a cool, dry place.
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 othe-
rwise indicated). Carefully follow the order of
ingredients and quantities indicated in the
recipes. First the liquids, then the solids. The
yeast should not come into contact with
salt.
General order to be followed:
> Liquids (butter, oil, eggs, water, milk)
> Salt
> Sugar
3 - bread pan
4 - kneading paddle
5 - graduated beaker
6 - teaspoon measure/tablespoon measure
7 - hook accessory for lifting
out kneading paddle
8 - baguette baking rack
+ 2 non-stick baguette baking trays
9 - finishing blade + brush
> Flour, first half
> Powdered milk
> Specific solid ingredients
> Flour, second half
> Yeast
Using
• Bread preparation is very sensitive to tem-
perature and humidity conditions. In case
of high heat, use liquids that are cooler than
usual. Likewise, if it is cold, it may be ne-
cessary to warm up the water or milk (never
exceeding 35°C).
• 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,
- if the dough is too wet and sticks to the
sides, you may need to add a little flour.
Such corrections should be undertaken very
gradually (no more than 1 tablespoon at a
time) and wait to see if there is an improve-
ment before continuing.
• A common error is to think that adding
more yeast will make the bread rise more.
Too much yeast makes the structure of the
bread more fragile and it will rise a lot and
then fall while baking. You can determine
the state of the dough just before baking by
touching it lightly with your fingertips: the
dough should be slightly resistant and the
fingerprint should disappear little by little.
270
EN