PAIN DORE 1kg OW21 - Bread maker MOULINEX - Free user manual and instructions

USER MANUAL PAIN DORE 1kg OW21 MOULINEX

DESCRIPTION 1 Lid 3 Bread pan 2 Control panel 4 Kneading paddle a Display screen 5 Graduated beaker b Choice of programmes 6 Teaspoon measure/ tablespoon measure € Weight selection 7. Hook accessory for Lifting out kneading d_ Buttons for setting delayed start and paddle adjusting the time for programmes 11 Select crust colour On/off button Operating indicator light The sound power Level measured for this product is 66 dBa.

+ Remove all packaging, stickers and various accessories both inside and outside the appliance Pose + Clean all components and the appliance using à damp cloth. QUICK START-UP + Unwind the cord and plug it into an earthed electrical power outlet. After the audio signal plays, program 1 is displayed by default + À slight odour may be given off when the appliance is fist used. + Remove the bread pan by lifting the handle. Next instal the kneading paddle - Q - + Add the ingredients in the pan in the recommended order (see the paragrarh PRACTICAL ADVICE). Make sure that all ingredients are weighed accurately - ( - + Insert the bread pan - @). + Close the Lid. + Select the desired program using the ® key. + Press the @ key. The 2 points of the timer flash. The operating indicator light lights up - ) + Atthe end of the cooking cycle, press @ and unplug the bread machine. Remove the bread pan. Always use oven mitts, because both the pan's handle and the inside of the id are hot. Turn out the bread while hot and place it on a rack for 1 hr. to allow it to cool - @. To get acquainted with the operation of your bread machine, we suggest trying the FRENCH BREAD recipe as our first bread. FRENCH BREAD (program 2) | INGREDIENTS - tsp = teaspoon - tbs| CRUST COLOUR = MEDIUM 3. FLOUR = 620 g WEIGHT = 1000 g 2. SALT = 2 tsp 4. VEAST = Le tsp tablespoon

Selection of a program © Use the menu key to select the desired program. Each time that you press the @ key, the number on the display screen goes to the next program.

Basic Bread. Use this program to make a sandwich loaf type white bread recipe. French Bread. Use this program to make a traditional French white bread recipe with a thicker crust. Sweet Bread. This program is suitable for brioche type recipes that contain more fat and sugar. If you use ready-to-use preparations, do not exceed 750 g of dough in total. Quick Bread. Use this program for the most quickly baked white breads. Breads made using this program have à denser texture that breads made using other programs. Whole grain bread. Select this program when using whole grain flour. Gluten-free bread. We recommend using a ready-to-use mix. For this program, only the 1000 g setting is accessible (see wamings for the use of the gluten-free programs). Rye bread. Select this program when using a large quantity of rye flour or other cereals of this type (e.g. buckwheat, spelt). Cooking only. Use this program to cook for 10 to 70 min. It can be selected on its own and be used:

2) after completion of the Leavened Dough program,

b) to reheat or crisp the surface of already cooked breads that have cooled, ©) to finish cooking in the event of a prolonged power outage during a bread cycle. Leavened Dough. Use this program to make recipes for pizza dough, bread dough and waffle dough. This program does not cook food. Cake. Use this program to make cakes using baking powder. Only the 750 g setting is accessible for this program. . Porridge. Use this program to make porridge and rice pudding recipes. Jam. Use this program to make home-made jams. When using programs 11 and 12, be careful of steam jets and the release of hot air when opening the lid. Selecting the bread weight Press the @ key to set the weight selected - 500 g, 750 g or 1000 g. The indicator light lights up opposite the selected setting. The weight is provided for information purposes only. For some programs, it is not possible to select the weight. Please refer to the cycle chart at the end of the instruction manual.

Selecting the crust colour Three choices are available: light / medium / dark. If you wish to modify the default setting, press the @ key until the indicator light Lights up opposite the selected setting. For some programs, it is not possible to select the crust colour. Please refer to the cycle chart at the end of the instruction manual. Start / Stop Press the @ key to turn on the appliance. The countdown starts. To stop the program or cancel the programmed delayed start, press the @) key for 3 seconds.

OPERATION OF THE BREAD MACHINE

The cycle chart (see the end of the instruction manual) indicates the breakdown of the various steps, according to the selected program. An indicator light indicates which step is currently under way.

Use this program to form the structure of the dough and its ability to rise properly. During this cycle, you may add ingredients: dried fruits, olives, etc. An audio signal indicates when to do so. Please refer to the cycle chart (see the end of the instruction manual) and to the “extra” column. This column indicates the time that will be displayed on your appliance's screen when the audio signal is emitted.

Allows the dough to expand to improve the quality of the kneading.

Time during which the yeast works to Leaven the bread and develop its aroma.

Transforms the dough into a loaf and ensures the desired crust colour and crispness Level.

Keeps the bread warm for 1 hour after cooking. It is nonetheless recommended to turn out the bread once cooking is done. 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.

You may program the appliance to ensure that your preparation is ready at the time of your choice, up to 15 hrs. in advance. Please refer to the cycle chart (see the end of the instruction manual). This step oceurs after having selected the program, the crust colour and the weight. The program time is displayed. To adjust the delayed start time, press @ and @. The machine displays the total duration prior to the end of cooking. The & lights up. Press @ to launch the delayed start program. If you make a mistake or wish to modify the time setting, hold down the @ key until it emits an audio signal. The default time is displayed. Start the operation again. Some ingredients are perishable. Don't use the delayed start program for recipes containing: raw milk, eggs, voghurt, cheese, fresh fruit. PRACTICAL ADVICE

1. Alingredients 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). AN ss.

2. Use ingredients prior to their best-before date and keep them in a cool, dry place.

The flour must be weïghed accurately using a kitchen scale. Use active dry baker's yeast in pouches).

4. Avoid opening the lid during use (unless otherwise indicated).

5. Follow the exact order of the ingredients and the quantities indicated in the recipes. First

the Liquids, and then the solids. The yeast must not come into contact with the Liquids or with the salt. Too much yeast weakens the dough structure, which will rise a lot and will subsequently sag during cooking.

General order to follow: Liquids (softened butter, oil, eggs, water, milk) - Salt - Sugar First half of the flour - Poudered milk - Specific solid ingredients Second half of the flour — Yeast

6. During a power outage under 7 minutes, the machine will

save its status and will resume its operation once the power comes online.

7. If you wish to have one bread cycle directly follow another,

wait for approximately 1 hr. between both cycles to allow the machine to cool and prevent any potential impact on bread making.

8. When turning out your bread, the kneading paddle may remain

stuck inside it. In this case, use the hook to gently remove it. To do so, insert the hook in the kneading paddle's shaft, and then Lift to remove it. Warnings for the use of gluten-free programs + Blends of flour types must be sifted with the yeast to prevent lumps. + When the program is launched, it is necessary to assist the kneading process: scrape down any unmixed ingredients on the sides towards the centre of the pan using a non-metallic spatula. + Gluten-free bread cannot rise as much as a traditional bread. It will be of a denser consistency and lighter colour than normal bread. + Al premix brands do not yield the same results: the recipes may have to be adjusted. It is therefore recommended to conduct some tests (see example below). Example: adjust the quantity of liquid. Too liquid ok Too dry Exception: cake batter must remain quite Liquid.

Yeast: Bread is made using baker's yeast. This type of yeast is sold in several forms: small cubes of compressed yeast, active dry yeast to be rehydrated or instant dry yeast. Yeast is sold in supermarkets (bakery or fresh foods departments), but you can also buy compressed yeast from your baker. The yeast must be directly incorporated in your machines pan with the other ingredients. Nonetheless consider thoroughly crumbling the compressed yeast between your fingers to facilitate its dispersion. Follow the recommended amounts (see the equivalences chart below). Quantity/weight equivalences between diy yeast and compressed yeast: Dry yeast (in tsp) 1 15 2 25 3 35 4 45 5 Compressed yeast (in g) 9 13 18 22 25 31 36 40 45 Flours: Using T55 flour is recommended, unless otherwise indicated in the recipes. When [EN using mixes of special flour types for bread, brioche or milk bread, do not exceed 750 g of dough in total (flour + water). Depending on the quality of the flour, the bread making results may also vary. + Keep four in à hermetically sealed container, since lour reacts to fluctuations in climate conditions (humidity). Adding oats, bran, wheat germ, rye or whole grains to the bread dough, wil produce a bread that is denser and Less luffy. The more à flour is based on whole grains, that is, containing a part of the outer layers of a weat grain (1255), the less the dough will rise and the denser the bread vil be. + You vil also find commercially available ready-to-use preparations for breads. Please refer to the manufacturers recommendations for the use of these preparations. Gluten-free flour: Using large quantities of these flour types to make bread calls for the use of the gluten-free bread program. There is a large number of flour types that do not contain any gluten. The best known are buckwheat flour, ice flour (either white or whole grain), quinoa four, 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 préparations. Ready-to-use gluten-free preparations: They make it easier to make gluten-free bread since hey contain thickeners and have the advantage of being completely guaranteed to be qluten- free — some are also organic. Al brands of ready-to-use gluten-free preparations do not yield the same results. Sugar: Don't use sugar lumps. Sugar feeds the yeast, gives a good flavour to the bread and improve the crust colour. Salt: It regulates the activity of the yeast and gives flavour to bread. It must not come into contact with the yeast prior to the start of the preparation. E also improve the structure of the dough.

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, by milk or other Liquids. Use tiquids at room temperature, except for gluten-free breads, which require the use of warm water (approximately 35°C). 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. Do not incorporate melted butter. Prevent the fat from coming into contact with the yeast, since the fat could prevent the yeast from rehydrating. Eggs: They improve the bread 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 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. 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. 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.

CLEANING AND MAINTENANCE

+ Unplug the appliance and waît for it to cool down completely. + Wash the pan and the kneading paddle using hot soapy water. Ifthe kneading paddle stays in the pan, soak it for 5 to 10 min. + Clean the other components with a damp sponge. Dry thoroughly. + No part whatsoever is machine washable - + Don‘ use any household cleanser, abrasive pad or alcohol. Use 2 soft, damp cloth. + Never submerge the appliance's body or the Lid.

Not getting the expected results? This table will help you. The @ button was pressed during baking. Bread rises too much Bread falls after rising 00 much Bread does not rise enough Crust not golden enough Sides broun but bread not fully cooked Not enough flour. oo much fleur. Not enough yeast. Too much yeast. Not enough water. Too much water. Not enough sugar. Poor quality flour. Wrong proportions of ingredients (too much). Water too hot. Water too cold. Wrong programme.

PROBLEMS CAUSES - SOLUTIONS

The kneading paddle is stuck in the pan. + Let it soak before removing it. After pressing on nothing happens. + EO1 is displayed and flashes on the screen, the appliance beeps: the appliance is too hot. Wait 1 hour between 2 cycles. + E0O is displayed and flashes on the screen, the appliance beeps: the appliance is too cold. Wait for it to reach room temperature. + HHH or EEE is displayed and flashes on the screen, the appliance beeps: malfunction. The machine must be serviced by authorised personnel. A delayed start has been programmed. After pressing on ©, the motor is on but no Kneading takes place. + The pan has not been correctly inserted. + Kneading paddle missing or not installed property. In the tuo cases cited above, stop the appliance manually with a long press on the @ button. Start the recipe again from the beginning. After a delayed start, the bread has not risen enough or nothing happens. + You forgot to press on @ after programming the delayed start programme. + The yeast has come into contact with salt and/or water. + Kneading paddle missing. Burt smell. + Some of the ingredients have fallen outside the pan: unplug the appliance, let it cool down, then clean the inside with à damp sponge and without any cleaning product. + The preparation has overflowed: the quantity of ingredients used is too great, notably Liquid. Follow the proportions given in the recipe.

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