FAIT MAISON - Kitchen machine LAGRANGE - Free user manual and instructions

USER MANUAL FAIT MAISON LAGRANGE

Hook (to remove the kneading blade from the “bread” after baking)

Rice measure 18 10:07 Page18

Sugar, salt and flour Rice measure

Measuring spoon (teaspoon/tablespoon)

Cover of the appliance

Space for the trough

List of bread programmes

11. Small bread trough

14. 88 glass yoghurt jars with plastic covers

18. Hook (to remove the kneading

Yeast Sugar, salt and flour

Yeast Teaspoon Sugar, salt and flour

Space for the trough

Weight selection indicator lamp Cover of the appliance

Location of the power supply Control window-plug

11.the Small Space for troughbread trough

Kneading blade Cause Trough selection indicator lamp Dairy produce programmes that can be prepared with the rice trough

Warming – reheating selection indicator lamp Solution Control12. panelLarge rice trough Base of13. the appliance 1 container and 1 strainer for “fromage blanc”

8 glass yoghurt jars with plastic covers

Hook (to remove the kneading

1 strainer for “fromage blanc” blade from the “bread” after baking)

Gilding selection indicator lamp Spoon case

Control panel - DESCRIPTION OF THE APPLIANCE 7. Base of the appliance

Cover of the appliance

Space for the trough

Base of the appliance

Location of the power supply

1 container and 1 strainer for “fromage blanc”

8 glass yoghurt jars with plastic covers

Separator grate for yoghurt

Hook (to remove the kneading blade from the “bread” after baking)

Measuring spoon (teaspoon/tablespoon)

Trough selection indicator lamp Warming – reheating selection indicator lamp Trough selection button Warming – reheating selection button Dairy produce programmes that can be prepared with the rice trough Dairy produce programmes that can be prepared with the rice trough Programme selection button Start/stop button Gilding/temperature selection button Weight selection button List of bread programmes Buttons for selecting and adjusting the deferred start and the modification of the dairy produce programme time

CHARACTERISTICS_____________________ ENVIRONMENT________________________ - Base of the appliance in thermoplastic - Electronic control panel with backlit screen - End of preparation audible signal - Troughs and blades of aluminium with non-stick coating - 1 large container and strainer for “fromage blanc” – capacity 1 litre - 8 jars of yoghurt and separator grate - Control window – plug in plastic - 230Volts-50Hz-500Watts Protection of the environment – DIRECTIVE 2002/96/CE In order to preserve our environment and our health, the elimination of electrical appliances at the end of their service life must be done according to very specific rules and requires the involvement of the supplier as well as the user. It is for this reason that your appliance, as indicated by the symbol affixed on the nameplate, must never be thrown into a public or private dustbin designed for household refuse. During its elimination, it is your responsibility to leave your appliance at a public collection centre designed for the recycling of electrical or electronic equipment. To obtain information on collection and recycling centres of discarded appliances, please contact the local authorities of your region, the household refuse collection services or the store where you purchased your appliance. Note: 1.The bread trough is used for bread, pastry, gâteaux and jam programmes. 2.The rice trough is designed for rice, yoghurt and “fromage blanc” cooking programmes. 3.The container and cheese drainer are only used for the “fromage blanc” function.

BEFORE USING THE APPLIANCE__________

CORD________________________________ Carefully read these instructions and retain them in order to be able to refer to them subsequently. The power cable must be carefully examined before use. The appliance must not be used if the cord is damaged. The cord can be replaced only by LAGRANGE, its after sales service or a person qualified and authorised by LAGRANGE. This is to avoid danger to the user. The cord used is HO5RN-F 3 G 1 mm². These appliances comply with the 2006/95/CE, 2004/108/CE, DEEE 2002/96/CE, RoHs 2002/95/CE directives and the CE food contact regulations 1935/2004.

• Always uncoil the cord fully.
• Connect the plug of the cord to a 10/16 A socket.
• If you need to use an extension cord, always use a model equipped with a grounding conductor and wires of section greater than equal to 1 mm².
• Never immerse your appliance in water.
• Before any handling, disconnect the device and let it cool down completely.
• Do not recess the appliance.
• Always clean properly the parts that have been used for the prepa-

• Never force or tap on the edges of the trough to remove it as this can damage it.
• Do not touch the window during and just after the operation of the appliance as its temperature may be high.
• At the end of the programme, always use oven mitts to handle the trough or hot parts of the appliance. The appliance becomes very hot during use.
• Always be careful of hot spatters and steam jets when the cover is opened.
• For your safety, it is recommended never to use or leave your appliance in an area exposed to bad weather and humidity.
• Never use the appliance for back-up heating, and more generally do not use the appliance for any other purpose than its primary function.
• If your appliance is damaged do not use it and contact the LAGRANGE ASS.
• For your safety, use only LAGRANGE accessories and spare parts adapted to the appliance. ration and do this after every use.
• It is recommended to keep an eye on children to ensure that they do not play with the appliance.
• Persons (including children) who are not capable of using the appliance safely, either because of their physical, sensorial or mental capacities, or because of their lack of experience or knowledge, may on no account use the appliance without supervision or instructions from a responsible person.
• Check that the wiring of your electrical installation is compatible with that of the appliance. It is recommended that you connect the appliance to an installation featuring a residual differential current device having a triggering current of not more than 30mA.
• These appliances are not designed to be operated using an external timer or by a separate remote control system.
• Place the appliance on a flat surface.
• Never place the appliance on a hot surface or close to a flame.
• Do not leave the appliance connected without using it
• Do not move the appliance when it is operating.
• Do not operate the appliance in a confined space
• Never cover the appliance when it is operating in order to let the heat and steam come out freely from the appliance. Otherwise, the appliance may catch fire by coming in contract with combustible material.
• Never obstruct the air vents.
• Never place the appliance on top of another appliance.
• Before connecting the appliance, always check that the trough is properly in place; place all the ingredients in the trough and close the appliance.
• Never use metal accessories in the trough as there is a risk of damaging the non-stick coating.
• Never touch the bread trough or blades when the appliance is operating.
• Refer properly to the compatible recipes in function of the size of bread and never exceed the quantities indicated for these sizes. Dough overflowing from the trough onto the heating element may catch fire. PRACTICAL ADVICE____________________ For yoghurt and “fromage blanc”programmes, never place the appliance on a vibrating surface (such as the top of a refrigerator) or exposed to air currents. Keep the appliance stationary during the process, do not move it during the operating cycle at the risk of jeopardizing the success of dairy products. THE INGREDIENTS AND PREPARATION TIME FOR “BREAD” TYPE PROGRAMMES Flour Preferably use bread making or bakery flour as it contains more gluten than standard flour and will thus provide more elasticity, softness and volume to your bread. The use of T55 flour is recommended.

FAIT MAISON_LAGRANGE 16/05/11 10:07 Page47 Sugar The use of heavier flour (wholemeal, rye) will result in a smaller, less risen bread. For thicker bread, you can mix wholemeal flour with white flour. Flour that is too fine can make the bread rise too much. In this case, it is recommended to reduce the quantity of yeast used. Caution: Each flour brand has its own characteristics. It may be necessary to adapt the recipe according to the flour used. Sugar is an important ingredient as it increases the flavour of the bread and makes the crust more golden. It also enables to preserve the bread for longer as it absorbs a part of the humidity. Prefer white sugar or powdered brown sugar. Caution, the use of diced sugar can damage the non-stick coating of your trough. Salt Liquids (water, milk) Salt enables to obtain well risen and golden bread. It increases the flavour of the bread and regulates the activity of yeast. Never put too much salt as this will prevent the bread from rising. Never put the salt in direct contact with the yeast. Water is important as its rehydrates and activates the yeast. It is the flour mixed with water that forms the gluten, required for the rising of bread. Water must be used at a temperature of between 20 and 25°C., but for the ultra-fast programme, it is recommended to use water at 45-50°C to facilitate the quick rising of the bread. For a recipe containing eggs, it is preferable to put them in before the water. Water can be replaced, fully or partially by fresh milk (or milk powder diluted in water) in order to obtain beautiful gilding and a lovely appearance of the fresh breadcrumbs and thereby increase the flavour of the bread. Certain recipes require the use of fruit juices (apple, lemon, orange) that also increase the flavour of the bread. Yeast Yeast enables the bread to rise. This also enables a release of gas that forms bubbles and thus lightens the texture of the bread, making it easier to digest. Prefer active dried baker’s yeast in packets, which comes in the form of small grains. If you are using fresh yeast, take into account the following equivalence relation: 25g of fresh yeast = 7g of dried yeast. It is essential to dilute fresh yeast in approximately 2 tablespoons of warm water. Be careful to always check the use-by date indicated on the yeast packaging. Fresh yeast must be used, once opened, within 48h and must never be used with a deferred start-up of your appliance. Fats (oil, butter) The use of fats enables to obtain softer bread. For an optimal result, do not use hot butter and avoid the fats coming into direct contact with the yeast as this will slow down the rising. It is recommended to cut the butter into small pieces for a homogenous distribution in the preparation. Order of ingredients Eggs CAUTION, for executing “bread” type programmes, the order of ingredients is essential for your preparation to succeed. (Cf. “Preparing the dish” paragraph page 56) Eggs enable to obtain bread that is richer and make the crust more golden. If you are using eggs in a recipe where they are not planned, reduce the quantity of water as a result.

rice or additional cereals (1/2 rice measure, for example).

• Warming can slightly dry up the cooked rice or the cereals. Ideally, limit its duration to less than 30 min.
• The table above is approximate. It is possible that the rice or the cereal that you will use has a slightly different time. It is recommended for each one to adjust the proportions in function of their culinary tastes. Remarks:
• Never put Thai rice for soaking (only rinse it), as it will then cook very poorly, unlike basmati rice, which can be soaked for up to 30 minutes before cooking.
• These proportions are given for “tender” cooking. For firmer cooking, it is recommended to slightly reduce the proportion of water, or to add

FAIT MAISON_LAGRANGE 16/05/11 10:07 Page49 THE INGREDIENTS AND PREPARATION TIME FOR JAM TYPE PROGRAMMES Sugar and gelling agent

• It is the sugar that enables the jam to be preserved. Lack of sugar can cause fermentation and mould. If you want jams very rich in fruits, you must nevertheless not descend below a certain proportion of sugar. If the fruits are properly ripe and sweet, you can reduce the quantity of sugar at the most to 600g for 1 kg of fruits.
• Jams can be prepared with a wide variety of sugars: White granulated sugar, brown sugar, etc. but we mainly use granulated sugar (for fruits containing sufficient pectin) or jam sugar, added with pectin and citric acid.
• Pectin is a natural gelling agent that enables the jam to “set” and gives its jelly consistency. It is present in large quantities in seeds and zests. Thus, pectin is naturally contained in: Citrus fruits, redcurrants, mulberries, apples, plums, quinces, etc.
• For fruits not containing pectin (cherries, strawberries, peaches, pears, etc.), we use “special jam sugar” that contains it. We can also use apple pectin powder or infuse apple seeds wrapped in muslin. More simply, you can add an apple to the preparation.
• The acidity acts also, along with the heat, by transforming the sugar from fruits into glucose. It contributes significantly to this equilibrium specific to the jam: If the fruits are not very sour (quince, kiwi, peach, pear), lemon juice (or redcurrant) must be added before cooking, otherwise crystals will form at the surface and in the body of the jam, which will become too sweet. Jam is very simple to prepare provided a subtle balance between the sugar intake, the pectin content and the acidity of fruits comprising it is respected. Fruits
• The choice of fruits is very important in the quality of the jam obtained
• Too ripe, the fruit does not contain sufficient pectin, a natural gelling agent that it contains in more or less quantity.
• If, on the other hand, it is too unripe, it contains the pectin required for good gelling, but lacks taste.
• Frozen products or those that have been thawed must not be used. It is therefore strongly recommended to use season fruits: - Spring: Kiwi, Citrus fruits, Rhubarb, Strawberries - Summer: Cherries, Raspberries, Blueberries, Blackcurrants, - Redcurrants, Mulberries, Mirabelles, Plums, Apricots, Peaches, Figs - Autumn: Quinces, Pumpkin, Apples, Pears, Citrus fruits - Winter: Kiwi, Apples, Citrus fruits, Pineapples Assistance in Proportions and choice of ingredients Fruits Strawberries, raspberries, rhubarb Citrus fruits, redcurrants, apples, blackcurrants Apricots, peaches, pears, figs, kiwis Cherries, quinces, redcurrants, plums, mirabelles Sugar Granulated sugar with gelling agent (or replace the gelling agent with an apple) Other addition Granulated sugar Granulated sugar with gelling agent (or replace the gelling agent with an apple) Granulated sugar

Lemon juice Lemon juice FAIT MAISON_LAGRANGE 16/05/11 10:07 Page50 THE INGREDIENTS AND PREPARATION TIME FOR RICE TYPE PROGRAMMES Rice Remarks: There are many varieties of rice: Thai, basmati, short grain, wild, wholemeal, etc. This will enable you to prepare several recipes. Remember to properly rinse the rice before cooking it (approximately three rinsings) to remove impurities and starch from it and thus prevent it from sticking. The last rinsing water must be clear.

• Never put Thai rice for soaking (only rinse it), as it will then cook very poorly, unlike basmati rice, which can be soaked for up to 30 minutes before cooking.
• These proportions are given for “tender” cooking. For firmer cooking, it is recommended to slightly reduce the proportion of water, or to add rice or additional cereals (1/2 rice measure, for example).
• Warming can slightly dry up the cooked rice or the cereals. Ideally, limit its duration to less than 30 min.
• The table above is approximate. It is possible that the rice or the cereal that you will use has a slightly different time. It is recommended for each one to adjust the proportions in function of their culinary tastes. Water The quantity of water necessary is different depending on the type of rice that you use. The water absorption capacity is different for each kind of rice. For example, wholemeal rice requires a little more water than white rice. The measurement on the trough is indicated for Thai or Basmati type white rice. The rice is cooked when all the water is absorbed and small holes form on the surface, between the grains. Assistance in Proportions and choice of ingredients For 4 persons (complement) Rice Basmati white rice Thai white rice Short-grain white rice (glutinous rice) Wholemeal rice 2 rice measures 2 rice measures For 4 persons (complement) Couscous Bulgar wheat Precooked wheat Quinoa 2 rice measures 2 rice measures Water Level 2 of the trough Time Approximately 20-30 min Level 2 of the trough Approximately 20-30 min Level 2 of the trough Level 2 of the trough + ½ rice measure Approximately 20-30 min Water Level 2 of the trough Cereals 2 ½ rice measures + 1 tablespoon of olive oil 2 rice measures 2 ½ rice measures Level 2 of the trough Level 2 of the trough Level 2 of the trough 2 ½ rice measures

• Preferably select whole milk or semi-skimmed ultra-high temperature milk (these types of milk do not require boiling)
• Untreated or pasteurised milk (homogenised, 2% or skimmed) must be boiled (it will be dangerous to use untreated milk without boiling it beforehand) then cooled and strained to remove skins.
• Whole milk enables to obtain a thicker result and increases the flavour of the yoghurt.
• Prefer whole milk as it enables to obtain a denser result and increases
• For yoghurts with firmer consistency, add approximately 5 teaspoons of milk powder.
• Allow 8 hours for the preparation of whole milk yoghurt, 10 hours for semi-skimmed milk and 12 hours for skimmed milk yoghurt. You can use several types of ferments:
• Natural commercial yoghurt
• Yoghurt from a previous preparation (note: Do not use more than 10 times yoghurt from your preparation as this will lower the result)
• Dry freeze-dried ferment (in this case, allow for 2 more hours for your preparation) case of single cheese drainer, you can add whey) Assistance in Proportions and choice of ingredients Milk 1 litre of whole milk 1 litre of semi-skimmed milk 1 litre of skimmed milk Ferment 1 commercial yoghurt or 1 yoghurt from the previous batch or 1 packet of freeze-dried ferment 1 commercial yoghurt or 1 yoghurt from the previous batch or 1 packet of freeze-dried ferment 1 commercial yoghurt or 1 yoghurt from the previous batch or 1 packet of freeze-dried ferment

• Preferably select whole milk or semi-skimmed ultra-high temperature milk or fresh milk (these types of milk do not require boiling)
• Untreated milk must be boiled (it will be dangerous to use untreated milk without boiling it beforehand) then cooled to remove the skins the flavour of the “fromage blanc”
• The quality of milk selected is the main factor that determines the quality of the “fromage blanc” prepared Note: To use farm milk, boil it beforehand to avoid any contamination of the milk. To do this, raise its temperature until it boils, and do this for

You can use several types of ferments:

• Commercial “fromage blanc”, ideally curd cheese (in the case of single cheese drainer, you can add whey)
• “fromage blanc” from a previous preparation (note: Do not use more than 5 times “fromage blanc” from your preparation as this will lower the result)
• Whey from a previous preparation Rennet You can find rennet in the form of a pharmaceutical dropper. Assistance in Proportions and choice of ingredients Milk Ferment First use (“fromage blanc” or commercial petit-suisse) 1 litre 1 tablespoon or 1/2 cheese drainer or 1 petit-suisse Fresh milk 1 litre UHT Whole milk 1 tablespoon or 1/2 cheese drainer or 1 petit-suisse 1 litre UHT semi-skimmed milk 1 tablespoon or 1/2 cheese drainer or 1 petit-suisse 1 litre Untreated milk 1 tablespoon or 1/2 cheese drainer or 1 petit-suisse Regeneration (“fromage blanc” or whey from the previous round) maximum 5 times 1 litre 2 tablespoons or 1 cheese drainer or 1 glass of whey Fresh milk 1 litre 2 tablespoons or 1 cheese drainer or 1 glass of whey UHT Whole milk 1 litre 2 tablespoons or 1 cheese drainer or 1 glass of whey UHT semi-skimmed milk 1 litre 2 tablespoons or 1 cheese drainer or 1 glass of whey Untreated milk Note: To use farm milk, boil it beforehand to avoid any contamination of the milk. To do this, raise its temperature until it boils, and do this for a maximum of one minute, then let it cool to ambient temperature.

1st use Operating environment

• While unpacking your appliance, make sure that you remove all wedging elements.
• Make sure that all parts and accessories are present and without defect.
• Before using your appliance, clean all the parts properly (see “maintenance” paragraph).
• Select the “Baking only” programme (refer to the “selecting the baking programme” paragraph) and let the programme run empty for approximately 10 minutes.
• Let the appliance cool for approximately 20 minutes then remove the bread trough.
• Clean it once again. The appliance is designed to operate optimally within a temperature range. We recommend that you maintain the room temperature between 15 and 34°C. A temperature that is too cold will be detrimental to a good rising of dough. A temperature that is too high will be detrimental to the taste of the bread. Before every operation, check properly that the appliance is dis connected. When powering on the appliance, a beep will be heard, and a display reading “0:00” will flash on the blue illuminated screen. This means that the appliance is awaiting instructions.bread trough.Clean it once again. sure the tempe Operating environment The appliance is designed to operate optimally within a temperature range. We recommend that you maintain the room temperature between 15 and 34°C. A temperature that is too cold will be detrimental to a good rising of dough. A temperature that is too high will be detrimental to the taste of the bread. rature. 6.Gâteau: Kneadin

2. Selecting the cooking programme

Using the control panel Once the trough is selected, a programme must be selected. To do this, use the programme selection button. Every time the button is pressed, a new programme is displayed on the LCD screen and an audible signal sounds.

1. Choice of the trough

Pressing the trough selection button once enables to use a programme requiring kneading or shaking, i.e. the small trough with the kneading blade. This deals with programmes of the menu (from 1 to 12) visible under the screen, i.e. “bread type” programmes (basic bread, French bread, whole-wheat bread, sweet bread, ultra-fast bread, gâteau, cake, pastry, pizza dough, kneading, jam, or baking only). When pressed once, the red LED situated under the bread/cake marking lights up. By default, the programme displayed is the first from the list, i.e. “basic bread” with its different characteristics. Yeast

Tables Tablespoon The following are the 12 programmes accessible when the placer danshas l’anglais bread rough been selected: 1.Basic bread: Kneading, rising and traditional baking of bread. Is also suitable for white or brown bread, adorned according to your wish, with spices, herbs Levure or other ingredients.

Pressing the button a second time enables to switch to rice cooking, fast rice cooking, yoghurt making and “fromage blanc” making programmes that require the large rice trough. They are situated to the left and to the right of the screen, and the choice will be made by successively pressing the button to switch from one to the other. An arrow symbol “ ” or “ ” points to the selected programme. When pressed a second time, the green LED situated under the yoghurt/rice marking lights up. By default, the programme selected is that of rice cooking. The duration of the programme is directly displayed on the screen (40 minutes in this case). Note: To start a programme, press the “start/stop” button once. When Sugar, saltand andthe flour you hear an audible signal “:” character flashes, this means that cc the programme has started. However, as soon as the programme starts,Teaspoon Liquid or humid ingredients you can no longer modify it. The only buttons that you can use during the bread making process are the “pause” and “start/stop” buttons. To stop the programme, keep the “start/stop” button pressed for approximately 2 seconds. The audible signal indicates that the programme is cscorrectly stopped. Sucre, sel, farine

2.French bread: Kneading, rising and baking with a greater rising time. ingrédients liquides/humides Baking of a sandwich bread, dimpled and light with a crispy crust. The following are the 12 programmes accessible when the 3.Whole-wheat bread: Kneading, rising and baking of bread with wholemeal flour. This programme requires a longer preheating time, and the bread obtained is softer and tenderer. For better results, it is not recommended to use a deferred start with this programme. Note: The “choice of trough” button is inactive when the appliance is executing a programme and it remains so during its entire duration.

à placer au fil de la notice (voir Doc Word) FAIT MAISON_LAGRANGE 16/05/11 10:07 Page55 enables particularly to make an already baked and cooled bread crispier. You can adjust the baking time and the temperature just as you please. 4.Sweet bread: Kneading, rising and baking of sweet bread. To prepare recipes with more fats and sugar (such as buns for example). The bread obtained is soft with a crispy crust. 5.Ultra-fast: Kneading, rising and baking of a bread of 700g in a shorter time. The bread obtained is generally smaller and the crumbs more packed together. The water used in the ingredients will have to be of a temperature of approximately 48-50°C. Use a cooking thermometer to measure the temperature. The following are the 4 programmes accessible when the large trough has been selected: Rice cooking: Cook rice without supervision in 40 minutes 6.Gâteau: Kneading and baking of a gâteau without yeast. Fast rice cooking: Cook rice without supervision in 30 minutes 7.Cake: Kneading, rising and baking of a cake with yeast. Yoghurts: Prepare up to 8 yoghurts from one litre of milk and a ferment. 8.Pastry: Kneading, rising but without baking to prepare yeast based pastries. This programme is suitable for preparations requiring work of the dough before baking such as flat loaf, for example. You can then use a traditional oven for the baking. “fromage blanc”: Obtain “fromage blanc” from 1 litre of milk, a few drops of rennet and a ferment. 9.Pizza dough: Kneading, rising of pizza dough without baking. The rising time for the pizza dough is shorter than that for the bread dough. You can then shape your dough and use a traditional oven for baking. 10.Kneading: Only kneading of any dough, without rising or baking. This programme is particularly recommended for making short crust pastry or short bread before being spread for making a tart or a quiche, for example. 11.Jam: Simmered jams and marmalades. The fruits must be cut beforehand into small pieces or chopped in a mixer before incorporating them into the bread trough. 12.Baking only: No kneading, no rising, only baking. This programme

1 container and 1 strainer for “fromage blanc”

8 glass yoghurt jars with plastic covers

Ladle (“fromage blanc”, jam, etc.) with the rice trough Rice measure

? flour Sugar, salt and

3. Size of the bread

Cover of the appliance Once your programme is selected, press “DEFERRED”. A beep is heard

When you basic, French, whole-wheat, sweet

18. Hook (to remove the kneading blade from the

or ultra-fast type bread programme, you have the option “bread” after baking) 19 2 bread sizes, i.e. 700 and 900g. By of selecting between Bread Maker

20 appliance is set default, the 900g. Press weight Teaspoon

spoon the (teaspoon/tablespoon) Fait Maison® ? is facing the desired weight. Ref: 479 001selection button until the arrow Note: The preparation time of the bread depends on the weight.

4. Gilding/Temperature

à placer en premières pages de l’anglais... Teaspoon When you select a bread programme (basic, French, whole-wheat, sweet, ultra-fast, gâteau, cake or baking only), you can select the baking temperature that will provide a more or less marked gilding to your preparation. An arrow symbol ”▲” enables you to position on one of the 3 different levels of gilding, i.e. light, medium, dark. By default, the medium position is activated.

5. Space for the trough

end of the programme. The execution time is included. Thus, program6. Control panel Sugar, salt and flour

appliance me the total time from the moment of programming until the desired Buttons for selec

time at the6 end of preparation. (E.g.: If it 13is 20h30 and you want that Liquid humid ingredients

9. Location of the power supply

14. 8 glass yoghurt jars with plastic covers

then press once again on “DEFERRED” to confirm the time entered, the

Tablespoon “start/stop” button. At the end of the time 18lag, the programme will auto18. Hook (to remove the kneading blade from the “bread” after baking) 19 exceed the maximum posmatically start. When entering the time, if you BreadLevure Maker

Yeast ne pas réduire davantage If you wish to start the programme later (such as, for example toSugar, get your salt and flour Yeast ?starting This button is used to start and stop the selected promorning bread still hot), you can use this function to defer theLiquid Sugar, salt and flour or humid ingredients Liquid or humid ingredients gramme. Once the programme parameters have been time. This function cannot be accessed for the following programmes:

selected, simply press this button for the programme ultra fast, gâteau, cake, kneading, jam, yoghurt and cheese. The maxicc beep is cs start with or without a deferred start. A short heard, the screen mum time adding up to the deferred time and the programme duration

Sugar, salt and flour

notice (voir Doc Word) again displays the default programme, i.e. either “basic bread” if the bread trough is installed, or the “rice cooking” programme if the rice trough is installed.

7. Warming/Reheating

Yeast Once a programme has ended, the appliance will automa- Sugar, salt and flour tically launch the “warming” function except for the “pastry, pizza dough, kneading, jam, “fromage blanc” and yog- Liquid or humid ingredients hurt” programmes. By default, this warming will be carried out for 1 hour. Pressing the “Warming/reheating” button after selecting the desired programme activates the “warming” programme. The red LED is illumicc nated and a beep is heard. The screen displays “0:00”. If you wish to Teaspoon Tablespoon cut-off this warming cycle and remove the bread from the trough, press the “start/stop” button for 2 seconds. Pantone Warm Gray 6 C Pantone Warm Gray 6 C Pantone Warm Gray 6 C placer dans l’anglais Pantone CAUTION: Always disconnect the appliance before handling theWarm Gray 6 C bread trough. You can press the “Warming/reheating” button to heat cold rice in the same manner. Once the rice is correctly heated, the programme will Levure automatically stop and a long beep will indicate the end of reheating. Sucre, sel, farine

ingrédients liquides/humides FAIT MAISON_LAGRANGE 16/05/11 10:07 Page58 à placer en premières pages de l’anglais... PREPARING BREAD-BUN-GATEAU_________ Preparing the appliance Preparing the dish

• Place the bread trough inside the appliance so that it is correctly set.

• Place the ingredients in the trough by following the order below: - Liquid or humid ingredients (including water, oil or butter, eggs) - Sugar, salt and flour - Yeast Yeast Sugar, salt and flour Liquid or humid ingredients

• Place the blade at the bottom of the trough, on the part provided for this purpose. Practical advice: You can fill the hole with margarine before placing the blade at the bottom of the trough. This will prevent the dough from sticking to the blade and thus make it easier to remove the blade at the end of baking.

• Make a small hole with your finger in the flour and place the yeast in cc sure that csit does not come in contact with liquids or salt. it by making Teaspoon Tablespoon

Tablespoon Executing a programme placer dans l’anglais 17 Chemin de la Plaine ZA les Plattes Levure 69390 VOURLES

• For the “basic bread, whole-wheat bread, French bread, quick, and France www.lagrange.fr sweet bread” programmes, an audible signal will sound 10 times during the process (Cf. “Guide of cycle per programme” table page 46). This allows you to add ingredients, according to your taste. You can then open the cover of the appliance to add ingredients (dry fruits, chocolate chips, seeds, walnuts, etc.).
• CAUTION: Steam may escape when the cover is opened.
• Once the programme is complete, an audible signal will sound 10 times. You can then press the “start/stop” button to stop the programme. If you are not in the room or if you do not press the start/stop button, the warming cycle will automatically start for 60 minutes.

• Close the cover and connect the appliance to the mains. If the trough is incorrectly positioned, the LCD screen will display the following symbol: , which will flash when the “Start/stop” button is pressed. You must then properly set the trough to be able to launch the programme.
• Select the suitable trough, ?i.e. the bread trough.
• Select the programme for the bread that you wish to prepare by sucà placer au fil de la notice (voir Doc Word) cessively pressing the programme selection button.
• Select the gilding from among the 3 possible choices by successively pressing the gilding/temperature selection button. By default, the temperature arrow is on the “medium” position. This button is inactive for the “jam, kneading, pastry, pizza dough” programmes.
• Select the size of the bread (700 or 900g) that you want using the weight selection button. By default, the arrow is on the “900g” position. This button is inactive for the “gâteau, cake, pastry, pizza dough, kneading, jam, baking” programmes.
• Programme the duration according to the time when you want your bread to be ready (optional). (Cf. “Deferred” paragraph page 54).
• Press the “start/stop” button to launch the programme. The “:” symbol starts flashing. Sucre, sel, farine ingrédients liquides/humides

Space for the trough

Base of the appliance

Spoon case Location of the power supply

1 container and 1 strainer for “fromage blanc”

8 glass yoghurt jars with plastic covers PREPARING JAM_______________________

Separator grate for yoghurt

Hook (to remove the kneading blade from the “bread” after baking)

Measuring spoon (teaspoon/tablespoon)

• To remove the bread from the trough, open the cover and always use oven mitts. Rotate the trough counter clockwise to unlock the trough and remove it from the appliance.
• CAUTION: Be careful when handling the trough and the bread as they can both be very hot.
• Before removing the bread from its trough, wait for it to cool down.
• Once the trough has cooled down, use a spatula (of wood, plastic or silicon) to turn the bread out of the mould.
• Place the bread trough upside down on a clean surface and shake or gently tap the trough until the bread drops on the surface.
• Let the bread cool down for approximately 15-30 minutes.
• Before cutting your bread or your gâteau, use the hook to remove the blade. Never remove it with bare hands as it may be hot.
• It is recommended to slice the bread with an electric knife or a bread knife. A kitchen knife (without teeth) will cause the bread to deform when slicing it.

• Place the bread trough in the appliance, along with the kneading à placer en premières pages de l’anglais... blade.
• Peel and cut the fruits into pieces.
• Wash the fruits if they don’t need to be peeled beforehand.
• Place the fruits in the bread trough.
• Add the gelling agent (an apple or dehydrated pectin) for fruits with low pectin content (strawberries, pears, peaches, etc.) or use “special jam” sugar with gelling agent
• Add half a glass of water (to help the sugar melt)
• Add lemon juice (for fruits that are not sufficiently sour) Yeast Sugar, salt and flour Liquid or humid ingredients

• Close the cover and connect the appliance to the mains. If the trough is incorrectly positioned, the LCD screen will display the following symbol: , which will flash when the “Start/stop” button is pressed. You must then properly set the trough to be able to launch the pro? gramme.
• Select the suitable trough, i.e. the bread trough. à placer au fil de la notice (voir Doc Word)
• Select the programme “11: jam” by successively pressing the programme selection button.
• Press the “start/stop” button to launch the programme. The “:” symbol starts flashing.
• Once the programme is complete, an audible signal will sound 10 times. You can then press the “start/stop” button to stop the programme.
• Open the cover and test the consistency by taking a tablespoon sample of the mixture. Be careful not to burn yourself on the edges of Sucre, sel, farine ingrédients liquides/humides Note: The bread can be stored for 3 days at ambient temperature in a plastic bag or airtight box, or 10 days if you keep the bag or the box in the refrigerator. The bread that you prepare yourself does not contain any preservative, that is why its storage life is shorter than bread sold in shops.

PREPARING RICE_______________________ the trough or with the jam that is still hot.

• Pour out a little jam on a cold dish: If the jam is properly cooked, it gently slides in the dish and congeals rapidly.
• If the jam is too liquid, it is often because the cooking was insufficient. Simply extend the cooking by restarting a cycle.

• Measure out your rice using the rice measure provided.

• For information, one rice measure is sufficient Fait for two persons, but

Maison Ref: 479 this varies depending on the type of dish envisaged and the001appetite of persons. à placer en premières pages de l

• Fill your measure to the brim.
• Start by washing the rice with cold water and drain it. Do not wash in the trough as there is a risk of damaging it.
• If you fail to wash it, your cooking will be mediocre and/or there will be condensation in the appliance.
• Place the clean rice in the rice trough and level the surface. Fill water up to the corresponding graduation, inscribed on the trough. N.B. The number marked on the trough corresponds to the number of rice measures. e.g. to cook 6 rice measures, place the washed rice in the inner trough and fill it with water up to the graduation 6.
• Note that the minimum quantity is 2 measures.
• If you want softer rice, add some more water and for firmer rice, reducc Teaspoon ce the quantity of water.
• Place the large rice trough inside the appliance.

• At the end of cooking, use the ladle to pour out the jam into clean jars sterilised with boiling water. Close the covers immediately and place the jars upside down. Let them cool in this position.
• To remove the trough, open the cover and always use oven mitts. Rotate the trough counter clockwise to unlock the trough and remove it from the appliance.
• CAUTION: Be careful when handling the trough as it can be very hot. Executing the programme
• Close the cover and connect the appliance to the mains. If the trough is incorrectly positioned, the LCD screen will display the symcc bol that will flash when the “Start/stop” button is pressed. You must then properly replace the trough to be able to launch the programme.
• Select the suitable trough, i.e. the large rice trough, using the trough à placer au fil de la notice (voir selection button.
• Select the “rice cooking” or “quick rice cooking” programme depen-

Sugar, salt and flour

Liquid or humid ingredients ding on your requirement from among the 4 possible programmes (rice cooking, quick rice cooking, yoghurt, «fromage blanc”) by successively pressing the programme selection button

• Programme the duration according to the time when you want your rice to be ready (optional). (Cf. “Deferred” paragraph page 54)
• Caution: Do not try to lift the plug during cooking. You risk burning yourself with the steam.
• Press the “start/stop” button to launch the programme. The symbol starts flashing.
• The cooking stops automatically when the liquid is absorbed. Retrieving the dish
• Once the programme is complete, an audible signal will sound 10 times. The “Warming” function will be automatically activated and will be maintained for one hour (Cf. “Warming/Reheating” paragraph page 55)
• You can then press the “start/stop” button to stop the programme.
• Then disconnect the appliance and let it cool.
• CAUTION: Condensation may form on the window of the appliance. When opening the cover, take care not to let the accumulated water drip into the rice.
• Remove the rice after cooking. It is ready to eat. Remove it from the trough using the rice spoon provided, which will also help aerate the rice.
• You can reheat the rice if it has cooled down by once again pressing the “Warming/reheating” button (Cf. “Warming/Reheating” paragraph page 55). PREPARING YOGHURTS_________________

• All ingredients can be purchased from superstore (or from cheingrédients liquides/humides mist’s shop for the powdered ferment). Use them at ambient temperature. Higher the ambient temperature, more the time to be provided for.

• Mix 1 litre of milk with the selected ferment (Cf. the practical advice part page 49). If you for an optimum result, whisk only the ne pasuse réduireyoghurt, davantage yoghurt. Add a little milk and whisk once again until a consistent and smooth mixture is obtained. Then add the rest of the milk while contià placer au fil de la notice (voir Doc Word) nuing to whisk. Distribute the mixture in the glass jars.
• Place the large trough inside the appliance.
• Place the jars, without their covers, in the large trough of the machine. You can place them on 2 levels thanks to the separator grate provided. Teaspoon

Executing the programme

• Close the cover and connect the appliance to the mains. If the trough is incorrectly positioned, the LCD screen will display the symbol that will flash when the “Start/stop” button is pressed. You must then properly replace the trough to be able to launch the programme.
• Select the suitable trough, i.e. the large rice trough, using the trough à placer au fil de la notice (voir D selection button.
• Select the “yoghurt” programme from among the possible 4 (yoghurt, “fromage blanc”, rice cooking, quick rice cooking) that you can execute by successively pressing the programme selection button.
• Programme the preparation time according to the ingredients. (Cf. “Assistance in proportions and choice of ingredients” paragraph page 49)
• For yoghurt and “fromage blanc” programmes, the delay does not

PREPARING FROMAGE BLANC___________

work. However, the delay adjustment buttons enable to modify the preparation time which is initialised to 8 h. We can thus select (depending on the type of milk) a preparation time ranging from 1 to 15h. Press “Defferred” and “hour” to select the time of preparation and press “Deffered” again to confirm.

• Press the “start/stop” button to launch the programme. The “:” symbol starts flashing.

• Carefully wash the large trough, the jar and the cheese drainer and ste16 rilise them with boiling water before wiping them with a clean cloth dip9

ped beforehand in boiling water.

• All ingredients can be purchased in superstores or at theBread chemist's Maker FaittemperaMaison shop. Use them at ambient temperature. Higher the ambient Ref: 479 001 ture, more the time to be provided for.
• Whisk the ferment before mixing it with other ingredients (Cf. the prac-à placer en premières pag tical advice part page 50).
• In a small container of the size of a bowl approximately, mix the selected ferment with a little milk.
• Whisk the mixture until a consistent and smooth mixture is obtained. Add the rest of the milk (1l) and whisk again.
• Add rennet and gently stir.
• Place the large trough inside the appliance.
• Place the large jar and its “fromage blanc” drainer in the large trough of the machine. Place the “fromage blanc” drainer in the jar.
• The stops of the cheese drainer must be situated at the bottom, in the wave trough. Place the assembly in the trough of the appliance. Pour out the mixture in the “fromage blanc” jar. Retrieving the yoghurt

• Once the programme is complete, an audible signal will sound 10 times. You can then press the “start/stop” button to stop the programme.
• Then disconnect the appliance and let the appliance cool then remove the glass jars.
• CAUTION: Condensation may form on the window of the appliance. When opening the cover, take care not to let the accumulated water drip into the yoghurt.
• Screw on the covers on the glass jars and place them in the refrigerator at least 24h before savouring them.
• Preserve the yoghurts in the refrigerator.
• Do not preserve them for more than 8 to 10 days.

Executing the programme

• Close the cover and connect the appliance to the mains. If the trough is incorrectly positioned, the LCD screen will display the symbol that will flash when the “Start/stop” button is pressed. You must then properly replace the trough to be able to launch the programme.
• Select the suitable trough, i.e. the large rice trough, using the trough à placer au fil de la notice selection button.
• Select the ”fromage blanc” programme from among the possible 4 (yoghurt, “fromage blanc”, rice cooking, quick rice cooking) that you FAIT MAISON_LAGRANGE 16/05/11 10:07 Page64

• If you have left your “fromage blanc” drain for too long, you can add whey and whisk it to make it more liquid. You can also let the bottom of the cheese drainer soak in whey so that the “fromage blanc” does not “dry up” any more. On the other hand, do not hesitate to eliminate the whey as you go along if you do not wish to preserve it.
• Store the “fromage blanc” in a cool place, in a refrigerator.
• Do not store it for more than a few days in the refrigerator. wish to execute by successively pressing the programme selection button.
• Programme the preparation time according to the ingredients. (Cf. “Assistance in proportions and choice of ingredients” paragraph page 50)
• For yoghurt and “fromage blanc” programmes, the delay does not work. However, the delay adjustment buttons enable to modify the preparation time which is initialised to 8 h. We can thus select (depending on the type of milk) a preparation time ranging from 1 to 15h. Press “Defferred” and “hour” to select the time of preparation and press “Deffered” again to confirm.
• Press the “start/stop” button to launch the programme. The “:” symbol starts flashing. TROUBLESHOOTING GUIDE______________ Appliance Power failures: Retrieving “fromage blanc”

• If a power failure of at the most 10 minutes occurs, the programme will be stored and will automatically restart when the power returns without you having to press the “start/stop” button.
• If the failure exceeds 10 minutes, the programme cannot be stored. In this case, if the rising cycle has not started, you can restart the programme by pressing the “start/stop” button. However, if the rising cycle is exceeded, you must remove all the ingredients from the trough and restart your preparation.

• Once the programme is complete, an audible signal will sound 10 times. You can then press the “start/stop” button to stop the programme.
• Then disconnect the appliance and let it cool.
• CAUTION: Condensation may form on the window of the appliance. When opening the cover, take care not to let the accumulated water drip into the “fromage blanc”.
• Carefully remove the “fromage blanc” jar from the trough.
• You can then start the draining by raising and rotating at the same time the cheese drainer in its jar until the small stops are engaged.
• The wave shape will make the task easier for you.
• You can throw away a part of the accumulated whey.
• Continue the draining while putting the cheese drainer in high draining position in the refrigerator.
• The whey will then be stored in the jar under the “fromage blanc”. Depending on your taste, stop the draining when you want: Quickly for creamy and liquid “fromage blanc”, later for more consistent “fromage blanc”.

Open button Gilding selection indicator lamp

Cover of the appliance

Space for the trough

Control panel Weight selection indicator lamp

Warming – reheating selection indicator Open button Gilding selection indicator lamp

Trough selection indicator lamp lamp Cause Solution Trough selection Warming – reheating

7. Base of the appliance

button selection button may have dropped on the heating section of the - DESCRIPTIONIngredients

- THE CONTROL PANEL Smoke emanates from the air vents Disconnect the appliance and let it cool.

Location of the power supply during operation Dairy produce Dairy produce Clean the interior the appliance taking programmes that programmes that

can be prepared can be prepared with the rice trough care not to burn yourself. with the rice trough

11. Small bread trough

12. Large rice trough

Programme Refer to the recipes adapted to the applianStart/stop button A/ The selected programme is not suitable selection button

13. 1 container and 1 strainer for “fromage blanc”

14. 8 glass yoghurt jars with plastic covers

The ingredients have not been mixed

gratecover for yoghurt has been lifted often Separator The Gilding/temperature Weight selection button Do not lift the cover during the rising cycles selection button

List of bread programmes Let the appliance run empty. If the blade is The blade does not rotate sufficiently or the

Hook (to removekneading the kneading blade from the “bread” after baking) density of the dough is too high. rotating abnormally, thestartASS. Buttons for selecting and contact adjusting the deferred and the modification Bread Maker

of the dairy produce programme time

Fait Maison The motor rotates but the dough is 20. Measuring spoon (teaspoon/tablespoon) Check the position of the trough and the

Ref: not kneaded quantities used. too large.

Cover of the appliance

Space for the trough

Control panel Weight selection indicator lamp

Base of the appliance

Location of the power supply

1 container and 1 strainer for “fromage blanc”

8 glass yoghurt jars with plastic covers

Separator grate for yoghurt

Ladle (“fromage blanc”, jam, etc.) Trough selection indicator lamp Warming – reheating selection indicator lamp Trough selection button Warming – reheating selection button Dairy produce programmes that can be prepared with the rice trough Dairy produce programmes that can be prepared with the rice trough Programme selection button Start/stop button Gilding/temperature selection button Weight selection button List of bread programmes

Hook (to remove the kneading blade from the “bread” after baking)

Bread Maker Buttons for selecting and adjusting the deferred start and the modification of the dairy produce programme time

The screen displays “E E0” or “E E1” after you have pressed the “start/stop” button The internal temperature sensor is incorrectly set

When using a bread type programme, “LLL” flashes on the screen and an alarm is heard A probe assesses the ambient temperature before launching the programme and “LLL” flashes if the ambient temperature is less than -5°C.N.B. When using the “deferred” function, the Yeast Sugar, saltout and flour check is carried during the programming and just before Liquid or humid ingredients the start of the programme.

A probe assesses the ambient temperature before launcc When using a bread type programme,Teaspoon Tablespoon ching the programme and “HHH” flashes if the ambient “HHH” flashes on the screen and an temperature is greater than 60°C. placer dans l’anglais alarm is heard N.B. Not valid for Gâteau, jam and only baking programmes. Teaspoon

Problem Cause A/ Yeast, flour, water or sugar are too much.

The bread becomes too thick The bread is too small or has not risen.

Solution Refer to the recipes adapted to the appliance. Check the consistency of the dough when the audible signal sounds to add the ingredients. The dough must form an elastic and slightly sticky ball. If the dough is too compact or dry, add a teaspoon of water. If the dough is too soft or liquid, add one tablespoon of flour. Reduce the quantity of sugar or yeast if the consistency of the dough is good. B/ The ambient temperature is too high Use the appliance in a cooler place. A/ The cover has been lifted during the rising or the baking of the bread Never lift the cover during rising or baking. Lift it as less as possible during the other phases. B/ The quantity of water is not sufficient or the quantity of flour is too large. Check the consistency of the dough when the audible signal sounds to add the ingredients. The dough must form an elastic and slightly sticky ball. If the dough is too compact or dry, add a teaspoon of water. C/ The quantity of yeast is insufficient or there is no yeast. Put the quantity of yeast indicated in your recipe and add a little yeast if necessary. D/ You have replaced sugar with a sweetner Sweeteners are not recommended, you can use honey or molasses instead of sugar. E/ The type of flour used is not suitable Use lighter flour. F/ The yeast used is not suitable or has come in contact with water before kneading Use bakers' yeast, ideally in instant dried form (dry yeast in grains) or if this is not available, fresh yeast. Place the yeast last in the trough, on top of the flour. G/ The water temperature is not suitable The water must be warm (approximately 27°C) except for the Ultra quick programme where it can rise to 45°C. H/ The ingredients are too hot or too cold All ingredients (except water) must be at ambient temperature.

The centre of the bread sags at the time of baking.

The bread is difficult to turn out of the trough.

The density of the bread is too high.

The crust of the bread is too thick.

After having cut the bread, it has several holes.

The crust is too thick and the gilding is too dark during a bread or gâteau programme with a lot of sugar. A/ The cover was lifted during the rising or baking of the bread Never lift the cover during the rising or baking. Lift it as less as possible during the other phases. B/ The quantity of water is too large or the quantity of flour is not sufficient Verify the consistency of the dough when the audible signal sounds to add ingredients.The dough must form an elastic and slightly sticky ball. If the dough is too soft or liquid, add a tablespoon of flour. C/ There is too much yeast Slightly reduce the quantity of yeast during the next test D/ The type of flour used is not suitable Use lighter flour. E/ The temperature of yeast is too high and causes a rising that is too fast Use the yeast at a temperature of approximately 20-25°C. The kneading blade remains stuck on its shaft in the bread trough as the preparation residues have slipped between the blade and its shaft and then got burned. Tap on the bottom of the trough to help the blade come off. The next time, brush the shaft of the blade with butter before inserting it. A/ The quantity of flour is too much or water is not sufficient. Reduce the quantity of flour or add water. B/ The quantity of wholemeal flour or fruits is too much. Reduce the concerned ingredients and add a little bit of yeast. Too much water was removed (bread dried up underneath) by warming for too long in the appliance. Remove the bread from the appliance before the warming starts. A/ The quantities of water or yeast are too large. Reduce the quantities of water and/or yeast. B/ The water temperature is too high. The water must be warm (approximately 27°C) except for the Ultra quick programme where it can rise to 45°C. Certain recipes or ingredients have an effect on the colour of the gilding of the bread that will be become very or even too dark because of the large quantity of sug

If the colour of the bread is too dark, press the “start/stop” button to interrupt the programme 5 to 10 minutes before its programmed end. Leave the bread in the trough, cover closed, for 20 minutes before taking it out and turning it out of the mould. FAIT MAISON_LAGRANGE 16/05/11 10:08 Page68 Jam

The jam is too liquid for your taste Cause Solution The jam lacks a little cooking Restart a 2nd cooking cycle Rice

Problem The cooked rice obtained is too dry or too humid. Cause A/ You have not added water as indicated by respecting the graduations or you have measured the rice incorrectly. B/ The quality of rice to absorb water is different from common rices. A/ The quantity of water is too much. During rice cooking, broth passes through the ventilation holes.

Adjust the quantity of water. Reduce the quantity of water. Respect the recommended proportions. C/ The seal around the window-plug is missing Check after cleaning that all parts have been properly reassembled. Check after cleaning that all parts have been properly reassembled. During rice cooking, broth overflows from the trough The support seal of the trough is missing.

There are lumps at the bottom of the rice and the rice is not correctly cooked (this can happen for quantities greater than or equal to 6 rice measures of rice). After having been placed in the trough, the rice was not mixed with water.

Measure the rice carefully with the plastic rice measure and pay attention to respecting the corresponding graduation at the time of adding water. B/ The quantity of rice is too much.

The rice cooking time is longer than envisaged and the rice has not been correctly cooked. Solution There is a foreign body on the heating plate.

It is recommended to use the rice spoon provided to mix the water and the rice before cooking. Always clean the heating plate properly and verify that no foreign body is present on the heating plate or at the bottom of the trough. FAIT MAISON_LAGRANGE 16/05/11 10:08 Page69 Yoghurt

Problem The yoghurts obtained have an unpleasant smell. Cause A/ The ferment used is no longer effective or even out-of-date, or has been incorrectly stored. B/ The large trough and the glass jars have not been sterilised. Solution Use a ferment kept refrigerated and purchased recently for powdered ferment. Sterilise the containers with boiling water before use. Use a new ferment and respect the measure A/ The ferment is no longer working You can reuse yoghurt obtained for the next batch, by using milk of better quality.

B/ The milk is of poor quality The yoghurts are too liquid C/ You have used semi-skimmed milk Add 1 spoon of milk powder to the mixture before cooking. It is strongly recommended to use whole milk as fats from the milk provide a more compact and creamy texture to the yoghurts. Add 1 spoon of milk powder to the mixture before cooking. Fromage blanc

Problem The “fromage blanc” obtained has an unpleasant smell. Cause A/ The ferment or rennet used is no longer effective or is even out-of-date, or has been incorrectly stored. B/ The large trough, the jar and the cheese drainer have not been sterilised. A/ The ferment is no longer working

The consistency of “fromage blanc” is too liquid B/ The milk is of poor quality C/ The draining is not adequate

The consistency of “fromage blanc” is grainy A/ The ferment is too old (the regeneration is no longer working) B/ The preparation time was too long C/ The mixture was not consistent before incubation.

Solution Use a ferment or rennet kept refrigerated and purchased recently for powdered ferment. Sterilise the containers with boiling water before use Use a new ferment and respect the measure printed in the instructions. You can reuse the cheese obtained for the next batch, by using milk of better quality. Let the “fromage blanc” drain for a little longer and remove the whey from the jar so that the cheese does not soak in it. Beat the “fromage blanc” with a whisk or fork and change the ferment for the next batch Reduce the preparation time. To do this, refer to the table given above in the “Assistance in proportions and choice of ingredients” part on page 50. Beat the ferment properly before adding milk so that there are no lumps. FAIT MAISON_LAGRANGE 16/05/11 10:08 Page70 Maintenance_________________________ with detergent and clean them carefully. CAUTION: Never dip the base of the appliance or the plug in water. Always disconnect and let it cool down completely before cleaning. Note: Always dry all items properly before repositioning them and putting them away. Put away the appliance with the cover closed after cooling and cleaning. Base and cover of the appliance: Clean with a damp sponge. Dry properly. Do not use aggressive or abrasive cloth or products to preserve the plastic and its sheen. Caution: Never dip the base of the appliance in water. Never put it in a dishwasher. Guarantee conditions__________________ The appliance is guaranteed for 2 years. To enjoy an additional year of guarantee, register on the LAGRANGE website (www.lagrange.fr). The guarantee includes parts and labour and covers manufacturing defects. The following are excluded from the guarantee: Damage resulting from an incorrect use or failure to respect the operating instructions, and breakage by falling. THIS GUARANTEE APPLIES TO DOMESTIC USE, AND ON NO ACCOUNT TO PROFESSIONAL USE. The legal guarantee owed by the seller in no way excludes the legal guarantee owed by the Manufacturer for faults or manufacturing defects according to articles 1641 and following of the Civil code. In case of breakdown or malfunction, contact your reseller. In case of a technical fault within 8 days following purchase, the appliances will be exchanged. After this period they will be repaired by the LAGRANGE after sales service. Large bread trough and large rice trough: Clean the inside and outside using a damp sponge. Never use a cloth, sponge or abrasive products at the risk of damaging the non-stick coating. A trough must always be completely dry before being installed in the appliance. Important: Never clean the troughs in a dishwasher. Kneading blade: If this is difficult to remove from its shaft, fill the trough with hot water and let it soak for 30 minutes. The blade can then be removed easily to be cleaned with a damp sponge. Caution: Never use abrasive products or metal accessories at the risk of damaging the non-stick coating. Glass yoghurt jars: The jars can be put in a dishwasher. They have to be fully dry before being replaced in the appliance. Covers for plastic yoghurt jars: Clean them with a damp sponge and a little dishwashing liquid. Jar and “fromage blanc” drainer: After every use and after removal of “fromage blanc” from the mould or its consumption, soak, if necessary, the cheese drainers and the jars for a few minutes in hot water added

FAIT MAISON_LAGRANGE 16/05/11 10:08 Page71 Yeast Sugar, salt and flour Liquid or humid ingredients RECIPES_______________________________

2. French bread programme

Traditional bread Abbreviations and references: Teaspoon (5 ml) Tablespoon (20 ml)

1. Basic bread programme

3. Whole-wheat bread programme

à placer au fil de la700 notice (voir Doc g Word) Water or milk 325 ml 250 ml Butter 35 g 30 g Salt 2 cc 1 ½ cc Sugar 35 g 30 g Bread flour 520 g 450 g Baker’s yeast

Chopped nuts 40 g 30 g Whole-wheat bread Water Butter Salt Sugar Dusting T80 Whole-meal T170 Yeast RK: add the nuts after the audible signal (see table of cycles)

FAIT MAISON_LAGRANGE 16/05/11 10:08 Page72 5.Quick bread programme Wholemeal bread Water Lemon juice Sugar Salt Olive oil Flour T150 Spelt wheat flour T150 Rye flour T130 Yeast 700 g 250ml 1 cc 1 cc 1 ½ cc 1 cs 235g 115 g 70 g 2 cc 900 g 320 ml 1 ½ cc 1 ½ cc 2 cc 1 ½ cs 300g 150 g 90 g 2 ½ cc Water Oil Lemon juice Salt Sugar Flour T55 or T65 Baker’s yeast Chocolate and yogurt cake Honey roll Fresh milk Butter Eggs Salt Honey Sugar Bread flour Baker’s yeast Quick and simple recipe to prepare with children, as it is measured by “yogurt jars” 900 g 230 ml 30 g 1 cc 2 cs 60 g 520 g

4. Sweet bread programme

½ glass 200 g 1 sachet 125 g ½ sachet 3 or 4 Gingerbread Warm milk Liquid honey Melted butter Egg Sodium bicarbonate White flour Whole meal Soft brown sugar Baking powder Ginger powder Cinnamon powder Nutmeg Anise powder Orange-flower water Lemon Candied fruit cake Whipped eggs Soft butter Powdered sugar Salt Rum Flour T45 or T55 Baking powder Dry raisins Candied fruits (cherries, lemons, etc.) 10cl 250 g 100 g ½ cc 100 g 300 g 50 g 1 sachet 1 cc 1 cc 1 cc 1 cc 1 cs 1 zest

100 g 125 g 1 pinch 1 cs 300 g 1 sachet 100 g 150 g N.B. Roll the candied fruits in some flour. Add the candied fruits and the dry raisins at the end of the first kneading. Olive cake Milk Salt Flour Baking powder Oil Grated Gruyere (cheese) Herbs of Provence Pitted green olives Chopped black olives Turn out of the mould immediately after baking and wrap it in aluminum foil It is better to wait for three days before eating the gingerbread, it will only taste better!

Short crust pastry Flour Butter or oil Salt Cold water 200 g 100 g 1 pinch 3 cc Water Oil Sugar Salt Flour T55 or T65 Whole-meal T130 Baker’s yeast N.B. Wait until the butter and flour begin to blend to add water and salt. An average size pizza 210 ml 2 cc 1 cc 1 cc 350 g 180 g 1 cc Short bread Soft butter Flour Egg Sugar

1 bun 110mL 50g 25g 1 sachet 1 pinch 275g ½ sachet FAIT MAISON_LAGRANGE 16/05/11 10:08 Page75 Kneading programme to be run twice (the bun will rise better). Remove the dough piece and divide it into 3 equal portions. Make lumps and braid them together. Let it rise for 45 minutes to 1 hour. Glaze it with whipped eggs (you can also sprinkle some bead sugar on top) Bake for 20 to 25 minutes at 180°C.

Strawberry jam Bacon cubes, comté, nuts flat loaf Mulberry jam Warm water Olive oil Salt Flour Baker’s yeast Nuts Bacon cubes Grated Comté Mulberries Granulated sugar Lemon juice Strawberries Granulated sugar with gelling agent 200ml 2 cs 1 pinch 350 g 1 sachet 80 g 100 g 100 g Herbs of Provence (later) 1 cc 500 g 400 g 500 g 400 g 1 cs Apricot jam Apricots Granulated sugar with gelling agent Lemon juice Remove the dough from the trough at the end of the programme and spread it into an oval shape. Make four parallel oblique incisions on top. Stretch the dough to open the slits. Brush it with olive oil and sprinkle with some herbs of Provence. Preheat the oven at 220°, and bake for 25 minutes until golden brown. Let it cool on a tray; enjoy it with a nice green salad. 500 g 400 g 1 cs Kiwi jam Kiwis Apple Granulated sugar Lemon juice Water 500 g 400 g 1 lemon ½ glass

12. Baking only programme

You can use any commercial instant preparation and cook it in your FAIT MAISON®.

FAIT MAISON_LAGRANGE 16/05/11 10:08 Page76 Rice based recipes fingers by lifting it and turning it over from the outside of the container towards the inside (as when the egg whites are folded in) and fan it with the other hand until its warm. The rice must be shiny, slightly sticky but without lumps. Keep it aside under a wet cloth while your sushi gets ready. Pilau rice Basmati or Thai rice Chopped onion Butter Salt Chicken broth For 4 persons 2 measures 50g 1 pinch 2 glasses Sautéed prawn rice Preferably select Basmati rice For 4 persons Basmati rice Water Cooked prawns Red pepper Cloves of garlic Thinly sliced lemon grass Fresh ginger Oil Soy sauce Lemon juice Rice wine (optional) Sushi rice Select a round grain Japanese rice “sushi special”. White round grain rice Water Rice vinegar Sugar Salt Rice wine (Mirin) For 1kg of sushi rice 4 measures 4 measures 100 ml 50 g 2 pinches 2 cs 2 measures Level 2 300 g

1 cs 2 cs 2 cs 4 cs 2cs 2cs Prepare the rice by mixing it with the quantity of water indicated. Follow the instructions given on page 44. Clean the prawns then keep them aside in a cool place. Chop some garlic and ginger, and brown them in oil in a hot frying pan with the lemongrass. Over low heat, add the finely shredded peppers. Stir and cover. Let it cook for 5-10 minutes. Then add the prawns. Stir and let it cook for a while. Add the cooked rice and let fritter until ready. Serve hot. Prepare the rice after having washed it well by mixing the rice with the quantity of water indicated. Follow the instructions given on page 44. Meanwhile, prepare the vinegar seasoning by heating the following mixture over low heat: Rice vinegar, sugar, salt and rice wine When the rice has been cooked, open the lid and let the rice settle for 10 min. Spread the rice in a non metallic flat base container. Using a rice paddle spread the rice and split it to avoid lumps, while sprinkling it with vinegar mixture. Note that the rice must not be reduced to pulp; therefore stop the operation as soon as the rice is humid and shiny. Aerate the rice using your

FAIT MAISON_LAGRANGE 16/05/11 10:08 Page77 Sautéed chicken rice Basmati rice Water Sliced chicken Chopped shallot Cloves of garlic Basil Ground pepper Oil Soy sauce Sugar Roasted peanuts Cashew nuts Yoghurt with fresh fruits For 4 persons 2 measures Level 2 350 g

5 leaves 1 pinch 1 cs 2 cs ½ cc 30 g 30 g Note: If you are using fresh fruits containing a lot of acidity, it is recommended to add them to the yoghurt after its preparation. In fact, the acidity of fruits can kill the ferments and spoil the yoghurt preparation. 1 cup of fresh chopped fruits – 4 to 5 cs. (Tablespoon) of sugar (according to taste) – 1 natural yogurt or 1 sachet of ferment – 1 litre of milk Mix the milk and the ferment until you have a uniform consistency. Add the chopped fruits while mixing. Divide the mixture into jars. Jam yoghurts 4 cs. of jam or fruit jelly - 1 natural yogurt or 1 sachet of ferment – 1 litre of milk Prepare the rice by mixing it with the quantity of water indicated. Follow the instructions given on page 49. Heat some oil in a frying pan; add the shallot and the chicken. Over high heat, add the pepper and garlic and stir. Add the soy sauce, sugar, and coarsely chopped basil. Finally add the rice and mix well. Sprinkle the crushed peanuts and cashew nuts, and serve hot. Heat the jam or jelly on very slow fire Add the milk little by little, then add the ferment. Beat well until you have a uniform consistency. Let it cool down then divide the mixture into jars. If you are using jam that is not very thick, you could directly mix it with the milk without heating it beforehand. Coffee yoghurts Yoghurt recipes 2 cs. of sugar (according to taste) – 1 cs. of Instant coffee– 1 natural yoghurt or 1 sachet of ferment– 1 litre of milk Sweet yogurt Mix 1 natural yogurt or 1 sachet of ferment with instant coffee and sugar. Beat well. Add the milk little by little. Mix until you have uniform consistency then divide the mixture into the jars. Alternative method: Use caramel or chocolate powder instead of coffee. You could either prepare natural yogurt following the advice of the “commissioning” paragraph then add some powdered sugar, or sweeten before the preparation. To do this, add the sugar at the same time as milk and ferment and beat well until the sugar has dissolved. Alternative method: You could replace the sugar by vanilla sugar when preparing.

FAIT MAISON_LAGRANGE 16/05/11 10:08 Page78 Squeeze the grated cucumber in a cloth to remove the remaining water. Finally, add the grated cucumber to the preparation. “Fromage blanc” based recipes “Cervelle de Canuts” (Soft cheese spread) (6 pers.) This speciality of Lyons is very simple to prepare. Strawberry whisked “fromage blanc” (4 pers.) 1 big cheese drainer with a base of 1l of UHT cow milk. 1 jar of 20cl of fresh cream – 200 g shallots- 1/2 bunch of chives - 1 bunch of flat parsley - 1/2 bunch of chervil - 1 dl of oil – 1 dl of dry white wine – salt/pepper 1 large cheese drainer with a base of 1l of whole or semi-skimmed UHT cow milk. 500g of strawberries (400g to mix / 100 g to cut into pieces) – 100 g of powdered sugar Prepare your cheese drainer 48h in advance by following the instructions (allow one day or night for draining). Note that your cheese must be thick (remove as much whey as possible). Wash and finely snip the herbs and the shallots. Beat together the cream and the cheese, season with salt and pepper then add the other ingredients. You can serve the “cervelle de Canuts” with boiled or pot roasted potatoes or spread on bread. Prepare your cheese drainer 48h in advance by following the instructions (allow one day or night for draining). Beat the “fromage blanc” with a foot mixer. Mix 400 g of strawberries with 100 g of powdered sugar. Put in a saucepan on low heat with the remaining 100 g of strawberries cut into pieces. Let it stew but do not let it boil. When the coulis glazes the spoon, let it cool. Add it to the “fromage blanc” and serve fresh in glass bowls. Tsatziki (6 pers.) 1 big cheese drainer with a base of 1l of whole or semi-skimmed UHT cow milk. 1 cs of thick cream - 2 cucumbers - 1 bunch of fresh mint – 2 cloves of garlic – 1 cs of mustard – 1 cs of olive oil – Salt and pepper. Prepare your cheese drainer 48h in advance by following the instructions (allow one day or night for draining). Peel and deseed the cucumbers then grate them and drain in a strainer with coarse salt for many hours. Beat the cheese drainer to obtain smooth “fromage blanc” and not too thick (add some whey if required). Add the fresh cream. Add to the “fromage blanc”, the clove crushed beforehand, the finely chopped mint, the mustard and the oil, then season with salt and pepper.