Home Bread OW3000 - Bread maker TEFAL - Free user manual and instructions

Frequently Asked Questions - Home Bread OW3000 TEFAL

USER MANUAL Home Bread OW3000 TEFAL

A slight odour may be given off when used for the first time

GETTING TO KNOW YOUR BREADMAKER

INTRODUCTION

Bread plays an important role in our nutrition.

Who has never dreamed of making their own freshly baked bread at home?

Now you can using a breadmaker.

Whether you are a beginner or an expert, all you have to do is add the ingredients and the breadmaker does the rest. You can easily make bread, bread dough, pizza dough, brioche, pasta and jam effortlessly. However be aware that to make the most of your breadmaker a certain learning curve is necessary. Take the time to get to know it and don't be disappointed if your first attempts aren't quite perfect. But if you're impatient to make your first loaf, one of the recipes in the quick-start paragraph will help you take your first steps. Note that the texture of the bread you'll get is more compact than bread from a bakery.

Also, remember that all baked loaves have a hole underneath where the kneading paddle is positioned while the bread is baking in the pan.

FIRST STEPS

Tips for making good bread

Read the instructions carefully and use the recipes: breadmaking using this appliance is not the same as breadmaking by hand!

All the ingredients used must be at room temperature and should be weighed precisely. Measure liquids with the graduated beaker supplied. Use the double doser supplied to measure teaspoons on one side and tablespoons on the other. All spoon measures are level and not heaped. Incorrect measurements give bad results.

For successful bread making using the correct ingredients is critical (see page 20 & 21). Use ingredients before their use-by date and keep them in a cool, dry place.

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 indicated in the recipe, do not use baking powder. Once a packet of yeast has been opened, it should be sealed, stored in a cool place and used within 48 hours.

To avoid disturbing the preparation while it is rising, we recommend that you place all the ingredients into the pan at the beginning and do not open the lid during use. Carefully follow the order of ingredients and quantities indicated in the recipes. First the liquids, then the solids. Yeast should not come into contact with liquids, sugar or salt.

General order to be followed:

Liquids (butter, oil, eggs, water, milk)

Salt

Sugar

Flour, first half

Powdered milk

Specific solid ingredients

Flour, second half

Yeast

QUICK-START

To get to know your breadmaker, we suggest trying the BASIC BREAD recipe for your first loaf.

BASIC

BROWNING > MEDIUM

WHITE BREAD

WEIGHT >1000g

(programme 1)

TIME >3:18

OIL >1.5 tablespoons

WATER >300 ml

SALT

1.5 teaspoons

SUGAR

1 tablespoon

POWDERED MILK

2 tablespoons

WHITE BREAD FLOUR

1.5 teaspoons

Remove the bread pan by lifting the handle and firmly pulling upward.

Then insert the kneading paddle.

Place the bread pan in the breadmaker. Press down on both sides of the pan so that it clips well to both sides of the breadmaker and engages the drive. NOTE: If the baking pan is incorrectly fitted the paddle with not operate.

Press the (口) button.

The indicator light comes on facing the stage the program has reached.

The timer colon flashes. and the timer will count down. The operating indicator lights up.

When baking has finished a beep sounds.

Put the ingredients in the pan in exactly the order recommended.

Make sure that all ingredients are weighed with precision.

Close the lid. Plug in the breadmaker and switch it on. After you hear the beep, programme 1 settings are displayed by default, i.e. 1000g medium browning.

Unplug the breadmaker at the end of the cooking or warming cycle. Lift the bread pan out of the breadmaker by pulling on the handle. Always use oven gloves as the pan handle is hot, as is the inside of the lid. Turn out the hot bread and place it on a rack for at least 1 hour to cool.

Choosing a programme triggers a series of steps which are carried out automatically one after another.

The MENU button enables you to choose a certain number of different programmes. The time corresponding to the programme is displayed. Every time you press the (MEN) button, the number on the display panel advances to the next programme, from 1 to 10:

1 >basic white bread
2 > French bread
3 >wholemeal bread
4 >sweet bread
5 > super fast bread

6 >leavened dough (pizza for example)
7 >fresh pasta
8 > yoghurt bread
9 > jams and compotes
10 cooking only

1 The Basic Bread programme is used to make most bread recipes using white wheat flour.
2 The French Bread programme corresponds to a traditional French crusty white bread recipe.
3 The Wholemeal Bread programme should be selected when using wholemeal bread flour.
4 The Sweet Bread programme is suited to recipes which contain more fat and sugar.
5 The Super Fast Bread programme is specific to the SUPER FAST bread recipe (see page 24).
6 The Leavened Dough programme does not bake. It is a kneading and rising programme for all leavened doughs such as pizza dough, rolls, sweet buns.
7 Programme 7 only kneads. It is for unleavened pasta, like noodles for example.

8Yoghurt bread is a speciality with an acidic taste,with medium browning, 1000g only.
9 The Jams programme automatically cooks jams and compotes (stewed fruits) in the pan.
10 The Cooking Only programme is used to cook for 60 min. It can be selected alone and used:
a) with the Leavened Dough programme,
b) to reheat cooked and cooled breads or to make them crusty,
c) to finish cooking in case of a prolonged electricity cut during a bread baking cycle.

The breadmaker should not be left unattended when using programme 10.

When the crust has browned to the colour you want, manually stop the programme by pressing the (1) button for several seconds.

SELECTING THE WEIGHT OF THE BREAD

The bread weight is set by default at 1000 g. This weight is shown for informational purposes. See the recipes for more details. Programmes 6, 7, 8 and 9 do not have weight settings. Press the button to set the desired weight of 750 g or 1000 g. The indicator light against the selected setting comes on.

SELECTING THE COLOUR OF THE CRUST (BROWNING)

By default, the colour of the crust is set at MEDIUM.

Programmes 6, 7, 8 and 9 do not have a colour setting.

Three choices are possible: LIGHT/MEDIUM/DARK.

If you want to change the default setting, press the button until the indicator light facing the desired setting comes on.

SELECTING FAST MODE

Recipes 1, 2, 3 and 4 can be made in FAST mode, thus reducing baking time.

Press on the button 4 times to select FAST mode.

The colour of the crust cannot be set in FAST mode.

START/STOP

Press the ① button to switch the appliance on. The countdown begins.

To stop the programme or to cancel delayed programming, hold down on the ① button for 5 seconds.

CYCLES

The indicator light comes on facing the cycle that the breadmaker has reached.

A table (page 26-27) indicates the breakdown of the various cycles for the programme chosen.

SSS

Preheating

Used for programmes 3 and 8 to let the dough rise better.

Kneading

For forming the dough's structure so that it can rise better.

Rest

Allows the dough to rest to improve kneading quality.

Rising

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

5

Ba

king

Transforms the dough into bread and gives it a golden, crusty crust.

Warming

Keeps the bread warm after baking. It is recommended that the bread should be turned out promptly after baking, however.

Preheating: only activated for programmes 3 and 8. The kneading paddle does not operate during this period. This step accelerates yeast activity and thus encourages rising in breads made of flours which tend not to rise well.

Kneading: the dough is in the 1st or 2nd kneading cycle or in a stirring period between rising cycles.

During this cycle, and for programmes 1, 3, 4 and 8, you can add ingredients: dried fruit or nuts, olives, bacon pieces, etc.

A beep indicates when you can intervene. See the summary table for preparation times (page 26-27) and the "extra" column.

This column indicates the time that will be displayed on your appliance's screen when the beep sounds.

For more precise information on how long before the beep sounds, subtract the "extra" column time from the total baking time.

For example: "extra" = 2:51 and "total time" = 3:13, the ingredients can be added after 22 min.

Rising: the dough is in the 1st, 2nd or 3rd rising cycle.

Baking: the bread is in the final baking cycle.

Warming: for programmes 1, 2, 3, 4, 5, 8 and 10, you can leave your preparation in the appliance.

A one-hour warming cycle automatically follows baking.

The display remains at 0:00 for one hour of warming. The appliance beeps at regular intervals. At the end of the cycle, it stops automatically after 3 beeps. To stop the warming programme, unplug the appliance.

20

DELAYED START PROGRAMME

You can programme the appliance up to start 15 hours in advance to have your preparation ready at the time you want. This function cannot be used on programmes 5,6,7,9,10.

This step comes after selecting the programme, browning level and weight. The programme time is displayed. Calculate the time difference between the moment when you start the programme and the time at which you want your preparation to be ready.

The machine automatically includes the duration of the programme cycles.

Using the and buttons, display the calculated time (up and down).

Short presses change the time by intervals of 10min + a short beep.

Holding the button down gives continuous scrolling of 10-min intervals.

For example, it is 8 pm and you want your bread to be ready for 7 am the next morning. Programme 11:00 using the + and - buttons.

Press the button. A beep is emitted. The facing indicator light switches on and the timer colon blinks. The countdown begins. The ON light switches on.

If you make a mistake or want to change the time setting, hold down the ① button until it makes a beep.

The default time is displayed. Start the operation again.

With the delayed start programme do not use recipes which contain fresh milk, eggs, soured cream, yoghurt, cheese or fresh fruit as they could spoil or stale overnight.

PRACTICAL ADVICE

If there is a power cut: if, during the cycle, the programme is interrupted by a power cut or mishandling, the machine has a 7-min protection time during which the settings are saved. The cycle starts again where it stopped. Beyond that time, the settings are lost.

If you plan to run a second programme bake a second loaf, open the lid and wait 1 hour before beginning the second preparation.

INGREDIENTS

Fats and oils: fats make the bread softer and tastier. It also stores better and longer. Too much fat slows down rising. If you use butter, cut it into tiny pieces so that it is distributed evenly throughout the preparation, or soften it. You can substitute 15g butter for 1 tablespoon of oil. Do not add hot butter. Keep the fat from coming into contact with the yeast, as fat can prevent yeast from rehydrating. Do not use low fat spreads or butter substitutes.

Eggs: eggs make the dough richer, improve the colour of the bread and encourage the development of the soft, white part. If you use eggs, reduce the quantity of liquid you use proportionally. Break the egg and top up with the liquid until you reach the quantity of liquid indicated in the recipe. Recipes are designed for 50g size eggs; if your eggs are bigger, add a little flour; if they are smaller, use less flour.

Milk: recipes use either fresh or powdered milk. If using powdered milk, add the quantity of water stated in the recipe. It enhances the flavour and improves the keeping qualities of the bread. For recipes using fresh milk, you can substitute some of it with water but the total volume must equal the quantity stated in the recipe. Semi-skimmed or skimmed milk is best to avoid bread having a close texture. Milk also has an emulsifying effect which evens out its airiness, giving the soft, white part a better aspect.

Water: water rehydrates and activates the yeast. It also hydrates the starch in the flour and helps the soft, white part to form. Water can be totally or partially replaced with milk or other liquids. Use liquids at room temperature.

Flour: the weight of the flour varies significantly depending on the type of flour used. Depending on the quality of the flour, baking results may also vary. Keep flour in a hermetically sealed container, as flour reacts to fluctuations in atmospheric conditions, absorbing moisture or losing it. Use "French T55 flour", "strong flour", "bread flour" or "baker's flour" rather than standard flour, unless otherwise indicated in the recipe.

Adding oats, bran, wheat germ, rye or whole grains to the bread dough will give a smaller, heavier loaf of bread.

Sifting the flour during manufacture also affects the results: the more the flour is whole (i.e. the more of the outer envelope of the wheat it contains), the less the dough will rise and the denser the bread.

You can also find ready-to-use bread preparations or bread mixes on the market.

Follow the manufacturer's instructions when using these preparations. Usually, the choice of the programme will depend on the preparation used. For example: Wholemeal bread - Programme 3.

Sugar: use white sugar, brown sugar or honey. Do not use unrefined sugar or lumps. Sugar acts as food for the yeast, gives the bread its good taste and improves browning of the crust. Artificial sweeteners cannot be substituted for sugar as the yeast will not react with them.

Salt: salt gives taste to food and regulates the yeast's activity. It should not come into contact with the yeast. Thanks to salt, the dough is firm, compact and does not rise too quickly. It also improves the structure of the dough. Use ordinary table salt. Do not use coarse salt or salt substitutes.

Yeast: yeast is what makes the dough rise. Use flaked dried yeast (in the UK sold as Easy Bake or Fast Action Yeast). The quality of yeast can vary, and it does not always rise in the same way. Bread can therefore come out differently depending on the yeast used. Old or poorly stored yeast will not work as well as a freshly opened packet of dry yeast.

The proportions indicated are for flaked dried yeast. If you use fresh yeast, multiply the quantity by 3 (in weight) and dilute the yeast in a small amount of warm water with a little sugar for more effective action.

There are dry yeasts in the form of small granular pellets that have to be rehydrated with a small amount of warm water with a little sugar. These are used in the same proportions as flaked dry yeast, but we recommend the latter as it is easier to use.

Additives (olives, bacon pieces, etc.): you can add a personal touch to your recipes by adding whatever ingredients you want, taking care:

to add following the beep for additional ingredients, especially those that are fragile such as dried fruit,
to add the most solid grains (such as linseed or sesame) at the start of the kneading process to facilitate use of the machine (delayed starting, for example),
to thoroughly drain moist ingredients (olives),
to lightly flour fatty ingredients for better blending,
not to add too large a quantity of additional ingredients, especially cheese, fresh fruit and fresh vegetables, as they can affect the development of the dough,
to finely chop nuts as they can cut through the loaf structure and reduce the cooked height.

PRACTICAL ADVICE

Bread preparation is very sensitive to temperature and humidity conditions. In case of high heat, use liquids that are cooler than usual. Likewise, if it is cold, it may be necessary to warm up the water or milk (never exceeding 35^ ). Any liquid used should be tepid, about 20 to 25 C (except for Super Fast Bread which should be 35 to 40 C max.).

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 improvement 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.

RECIPES

For each recipe, add the ingredients in the exact order indicated.

Depending on the recipe chosen and the corresponding programme, you can take a look at the summary table of preparation times (page 26-27) and follow the breakdown for the various cycles. Do not alter the quantities or omit ingredients as it can upset the critical balance of the recipe.

tsp > teaspoon - tbsp > tablespoon

PROGRAMME 1

BASIC WHITE BREAD

750 g 1000 g	750 g 1000 g
Sunflower oil 1 tsp 1.5 tsp	Butter, softened, diced 50 g 60 g
Water 245 ml 300 ml	Salt 1.5 tsp 2 tsp
Salt 1 tsp 1.5 tsp	Sugar 2 tsp 2.5 tsp
Sugar 3 tsp 1 tsp	Liquid milk 260 ml 310 ml
Powdered milk 1 tsp 2 tsp	White Bread Flour 400 g 470 g
White Bread Flour 455 g 550 g	Yeast* 1 tsp 5 g
Yeast* 1 tsp 5 g
or 1.5 tsp	or 1.5 tsp

PROGRAMME 2

FRENCH BREAD **			FARMHOUSE LOAF
	750 g 1000 g			750 g 1000 g
Water 270 ml 360 ml			Water 270 ml 360 ml
Salt 1.5 tsp 2 tsp			Salt 1.5 tsp 2 tsp
White Bread Flour 460 g 620 g			White Bread Flour 370 g 500 g
Yeast	5 g	2 tsp	Rye flour	90 g 120 g
	or 1.5 tsp		Yeast	5 g	2 tsp
				or 1.5 tsp

PROGRAMME 3

WHOLEMEAL LOAF	PEASANT BREAD
750 g 1000 g	750 g 1000 g
Sunflower oil 2 tsp 1 tbsp	Sunflower oil 2 tsp 1 tbsp
Water 270 ml 360 ml	Water 270 ml 360 ml
Salt 1.5 tsp 2 tsp	Salt 1.5 tsp 2 tsp
Sugar 2 tsp 1 tbsp	Sugar 2 tsp 1 tbsp
Flour 225 g 300 g	Flour 230 g 300 g
Wholemeal flour 225 g 300 g	Rye flour 110 g 150 g
Yeast* 1 tsp 5 g	Wholemeal flour 110 g 150 g
or 1.5 tsp	Yeast* 1 tsp 5 g
	or 1.5

• = Flaked dried type. In UK us e"Easy Bake" or "Fast Action" yeast.
  ^** = Sugar is not included in the recipe, instead the yeast feeds on the natural starches and sugars in the flour.
  *** = Add when machine beeps.

tsp > teaspoon - tbsp > tablespoon

PROGRAMME 4

BRIOCHE

750g1000g

Eggs 23

Butter 150 g 175 g

Liquid milk 60 ml 70 ml

Salt 1 tsp 1.5 tsp

Sugar 3 tbsp 4 tbsp

White Bread Flour,

type 55 360 g 440 g

Yeast* 2 tsp 2.5 tsp

Optional: 1 teaspoon orange blossom water.

PROGRAMME 5

SUPER FAST BREAD

750g1000g

Sunflower oil 1 tbsp 1.5 tbsp

Water (35 to 40^ max.) 270 ml 360 ml

Salt 1 tsp 1.5 tsp

Sugar 1 tbsp 1 tbsp

Powdered milk 1 tbsp 2 tbsp

White Bread Flour 430 g 570 g

Yeast* 3 tsp 3.5 tsp

PROGRAMME 6

PIZZA DOUGH

750g1000g

Olive oil

1 tbsp 1.5 tbsp

Water

240 ml 320 ml

Salt 1.5 tsp 2 tsp

White Bread Flour 480 g 640 g

Yeast*1 tsp 5 g

or 1.5 tsp

PROGRAMME 7

FRESH PASTA

1000 g

Eggs 5

Water 60 ml

Flour (in UK Plain Flour) 600 g

Salt 1 tsp

24

KUGELHOPF

750g1000g

Eggs 2 3

Butter 140 g 160 g

Liquid milk 80 ml 100 ml

Salt 1/2 tsp 1 tsp

Sugar 4 tbsp 5 tbsp

White Bread Flour 350 g 420 g

Yeast* 2 tsp 2.5 tsp

Raisins*** 100 g 150 g

Optional: soak the raisins in a light syrup (50% sugar 50% water) or alcohol such as schnapps or grape eau de vie.

Optional: place whole almonds on the top of the dough at the end of the last kneading cycle.

PROGRAMME 8

YOGHURT BREAD

1000 g

Water 200 ml

Plain yoghurt 1 (125 g)

Salt 2 tsp

Sugar 1 tbsp

White Bread Flour 480g

Rye flour 70g

Yeast* 2.5 tsp

PROGRAMME 9

JAMS AND COMPOTES

Cut or chop up the fruit of your choice before putting in the breadmaker.

Strawberry, peach, rhubarb or apricot jam:

580 g fruit, 360 g sugar, juice of 1 lemon.

Orange marmalade:

500 g fruit, 400 g sugar.

Apple/rhubarb compote:

750 g fruit, 4.5 tbsp sugar

Rhubarb compote:

750 g fruit, 4.5 tbsp sugar.

Note: When making jam never exceed the quantity in the recipe otherwise it could boil over.

TROUBLESHOOTING GUIDE

Not getting the expected results? This table will help you.

	Bread rises too much	Bread falls after rising too much	Bread does not rise enough	Crust not golden enough	Sides brown but bread not fully cooked	Top and sides floury
The ① button was pressed during baking				●
Not enough flour		●
Too much flour			●			●
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			●	●

TECHNICAL TROUBLESHOOTING GUIDE

PROBLEMS SOLUTIONS

The kneading paddle is stuck in the pan The kneading paddle is stuck • Lightly oil in the bread to the pan After pressing on Ⓞ, nothing happens After pressing on Ⓞ, the motor is on • The but no kneading takes place • Kneading piddle After a delayed start, • You forgot to press on after programming. Ⓞ the bread has not risen enough • The yeast has come into contact with salt and/or water. or nothing happens • Kneading paddle missing. Burnt smell • Some of the ingredients have fallen outside the pan: let the machine cool down and clean the inside of the machine with a 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.

• Let it soak before removing it. the kneading paddle before adding the ingredients • The machine is too hot. Wait 1 hour between 2 cycles. • A delayed start has been programmed. • The programme includes preheating pan has not been correctly inserted. paddle missing or not installed properly. on after programming. • The preparation has overflowed: the quantity of ingredients used is too great, notably liquid. Follow the proportions given in the recipe.

PROGRAMME	WEIGHT		BROWNTIME(h)	INGTOTAL(mn)	1 PRENEARING2		1RISING		3RISING		4RISING		3RISING
					KNEADING(mn)	(kn)	KNEADING(mn)	(kn)	KNEADING(sec)	RISING(mn)	(kn)	RISING(sec)	(kn)	RISING(mn)	WARM(mn)
1Basic White Bread	750	1	3.13		5	5	20	39	10	26	15	50	48	60	2.51
		2	3.13		5	5	20	39	10	26	15	50	48	60	2.51
		3	3.13		5	5	20	39	10	26	15	50	48	60	2.51
		Fast	2.12		5	5	20	15	10	9	10	30	48	60	1.50
		1	3.18		5	5	20	39	10	26	15	50	53	60	2.56
		2	3.18		5	5	20	39	10	26	15	50	53	60	2.56
		3	3.18		5	5	20	39	10	26	15	50	53	60	2.56
		Fast	2.17		5	5	20	15	10	9	10	30	53	60	1.55
2French Bread	750	1	3.30		5	5	20	39	10	31	10	60	50	60	3.30
		2	3.30		5	5	20	39	10	31	10	60	50	60	3.30
		3	3.30		5	5	20	39	10	31	10	60	50	60	3.30
		Fast	2.30		5	5	20	15	10	16	10	39	50	60	2.30
		1	3.32		5	5	20	39	10	31	10	60	52	60	3.32
		2	3.32		5	5	20	39	10	31	10	60	52	60	3.32
		3	3.32		5	5	20	39	10	31	10	60	52	60	3.32
		Fast	2.32		5	5	20	15	10	16	10	39	52	60	2.32
3Wholemeal Bread	750	1	3.43	30	5	5	15	49	10	26	10	45	48	60	2.56
		2	3.43	30	5	5	15	49	10	26	10	45	48	60	2.56
		3	3.43	30	5	5	15	49	10	26	10	45	48	60	2.56
		Fast	2.28	5	5	5	15	24	10	11	10	35	48	60	2.06
		1	3.45	30	5	5	15	49	10	26	10	45	50	60	2.58
		2	3.45	30	5	5	15	49	10	26	10	35	50	60	2.58
		3	3.45	30	5	5	15	49	10	26	10	45	50	60	2.58
		Fast	2.30	5	5	5	15	24	10	11	10	35	50	60	2.08

• Time on display to add extra infredients egg, dried fruit, nuts, olives, etc.

PROGRAMME	WEIGHT		BROWNTIME(h)	BROWNTOTAL(mn)	"PREKNEADING(mn)	EARBOG2(mn)	1ndKNEADING(mn)	1stRISING(mn)	3rdKNEADING(sec)	2ndRISING(mn)	4thKNEADING(sec)	3rdRISING(mn)	COOKING(mn)	KEEP EXTRAWARM(mn)
4Sweet Bread	750	1	3.17		5	5	20	39	10	26	5	52	50	60	2.55
		2	3.17		5	5	20	39	10	26	5	52	50	60	2.55
		3	3.17		5	5	20	39	10	26	5	52	50	60	2.55
		Fast	2.37		5	5	20	25	10	16	5	36	50	60	2.55
		1	3.22		5	5	20	39	10	26	5	52	55	60	2.15
		2	3.22		5	5	20	39	10	26	5	52	55	60	3.00
		3	3.22		5	5	20	39	10	26	5	52	55	60	3.00
		Fast	2.42		5	5	20	25	10	16	5	36	55	60	2.20
5Super Fast Bread	750	1	1.17		2		10	20					45	60
		2 1.17			2		10 20					45 60
		3 1.17			2		10 20					45 60
		1	1.20		2		10	20					48	60
		2 1.20			2		10 20					48 60
		3 1.20			2		10 20					48 60
6Dough			1.30		5	5	20 60
7Pasta			0.14		3		11
8Yoghurt Bread	1000 g		3.55	30	5	10	20	39	10	26	10	45	60	60	2.58
9Jam				1.05			5					10 50
10Bake only	1000 g	1	1										60	60
		2	1										60 60
		3	1										60 60

Comment: the total duration does not include warming time for programmes 1, 2, 4, 5, 8 and 10.

CLEANING AND MAINTENANCE

• Unplug the appliance and let it cool down.
• Clean the body of the appliance and the inside of the pan with a damp sponge. Dry thoroughly.
• Wash the pan and kneading paddle in hot water.

If the kneading paddle remains stuck in the pan, let it soak for 5 to 10min

• Remove the lid to clean it with hot water.
• Do not wash any part in a dishwasher.
• Do not use household cleaning products, scouring pads or alcohol. Use a soft, damp cloth.
• Never immerse the body of the appliance or the lid.

SAFETY RECOMMENDATIONS

Let's help to protect the environment!

1 Your appliance contains many materials that can be reused or recycled.
Take it to a collection point so it can be processed.

• This appliance is not intended to be operated using an external timer or separate remote control system.
• For your safety, this appliance conforms with applicable standards and regulations (Directives on low voltage, electromagnetic compatibility, materials in contact with foodstuffs, environment, etc.)
• Carefully read the instructions before using your appliance for the first time: the manufacturer does not accept responsibility for use that does not comply with the instructions.
• This appliance is not designed to be used by people (including children) with a physical, sensory or mental impairment, or people without knowledge or experience, unless they are supervised or given prior instructions concerning the use of the appliance by someone responsible for their safety. Children must be supervised to ensure that they do not play with the appliance.
• Make sure that the power it uses corresponds to your electrical supply system. Any error in connection will cancel the guarantee.
• Your appliance must be plugged into an earthed socket. If this is not the case, an electric shock may be received, should a fault develop. For your safety, earthing must correspond to the electrical system standards applicable in your country.
• This product has been designed for domestic use only. Any commercial use, inappropriate use or failure to comply with the instructions, the manufacturer accepts no responsibility and the guarantee will not apply.
• Unplug the appliance when you have finished using it and when you clean it.

• Do not use the appliance if:

• the supply cord is defective or damaged,

• the appliance has fallen to the floor and shows visible signs of damage or does not function correctly. In either case, the appliance must be sent to the nearest approved service centre to eliminate any risk. See the guarantee documents.

• All interventions other than cleaning and everyday maintenance by the customer must be performed by an authorised service centre.

• Do not immerse the appliance, power cord or plug in water or any other liquid.

• Do not leave the power cord hanging within reach of children.

• The power cord must never be close to or in contact with the hot parts of your appliance, near a source of heat or over a sharp corner.

• Do not use the appliance if the power cord or plug is damaged. The power cord must be replaced by an authorised service centre to avoid any danger (see the list in the service booklet).
• Do not touch the viewing window during and just after operation. The window can reach a high temperature.
• Do not pull on the supply cord to unplug the appliance.
• Only use an extension cord that is in good condition, has an earthed socket and is suitably rated.
• Do not place the appliance on other appliances.
• Do not use the appliance as a source of heating.
• Do not place paper, card or plastic in the appliance and place nothing on it.
• Should any part of the appliance catch fire, do not attempt to extinguish it with water. Unplug the appliance. Smother flames with a damp cloth.
• For your safety, only use accessories and spare parts designed for your appliance.
• All appliances undergo strict quality control. Practical usage tests are performed on randomly selected appliances, which would explain any slight traces of use.
• At the end of the programme, always use oven gloves to handle the pan or hot parts of the appliance. The appliance gets very hot during use.
• Never obstruct the air vents.
• Be very careful, steam can be released when you open the lid at the end of or during the programme.
• When using programme No. 9 (jam, computes) watch out for steam and hot spattering when opening the lid.
• Caution, if the dough overflows the baking cavity and touches the heating element, it can catch fire, therefore: - do not exceed the quantities indicated in the recipes. - do not exceed a total of 1000g of dough.
• The measured noise level of this product is 64 dBA.

Vloeistoffen (boter, olie, eieren, water, melk)

Zout

Suiker

Meel eerste helft

Melkpoeder

Speciale vaste ingredienten

Meel tweede helft

Gist

SNEL STARTEN

BASRECEPT (program 1)

FARG > MEDIUM

SALT SOCKER

1,5tsk 1msk

STORLEK >1000g

VETEMJOL JAST

550g

TID > 3:18 TORRMJOLKSPULVER > 2 msk

5g ellerr1,5 tsk

OLJA >1,5 msk VATTEN 300 ml

tsk > tesked - msk > matsked

PROGRAM 1

BASRECEPT

	750 g 1000 g
Olja 1 msk 1,5 msk
Vatten 245 ml 300 ml
Salt 1 tsk 1,5 tsk
Socker 3 tsk 1 msk
Tormjölkspulver 1 msk 2 msk
Vetemjöl 455 g 550 g
Torrjäst 1 tsk 5 g

BRÖD MED MJÖLK

	750 g 1000 g
Rumsterpererat
tärnat smör 50 g 60 g
Salt 1,5 tsk 2 tsk
Socker 2 msk 2,5 msk
Färeskmjölk	260 ml 310 ml
Vetenjöl 400 g 470 g
Torrjäst 1 tsk 5 g

PROGRAM 2

FRANSKBRÖD

Vatten 270 ml 360 ml

Salt 1,5 tsk 2 tsk

tsk > tesked - msk > matsked

PROGRAM 4

BRIOCHE

750g1000g

Agg 23

Smor 150 g 175 g

Farsk mjolk 60 ml 70 ml

Salt 1 tsk 1,5 tsk

Socker 3 msk 4 msk

Vetemjoll 360 g 440 g

Torrjast 2 tsk 2,5 tsk

Vaeske (smør, olje, egg, vann, melk)

Salt

Sukker

Programmet for tidsinnstilling kan/DDIKE brukes for programmene 5/6/7/9/10.

Denne etappenkommenettera ha valgtprogrammet,gyilenhetsgrad ogvekt.Programtidenvisesp skjernen.Beregn tiden mellom tidspunktet du setter i gang programmet og klokkeslettet du onsker at maten skal vare fertig.Maskinen inkluderer automatisk syklustiden for programmet.

RENGJØRING OG VEDLIKEHOLD

KTK>KOUTaKaTou KαΦε-KO>KOUTaλia Oounta

IPOIPTPAMMA1

NOAY TPHFOPO M I

750g1000g

Aδ1K0 1,5K0

Nepo (35 eS 40C eY.) 270 ml 360 ml

AAa1KTK 1,5KTK

Zaxapn 1K0 1K0

1K 2K

Aεu430g570g

Maya 3KTK 3,5KTK

IPOI PAMMA 6

ZYMH IIA NITSA

750g1000g

Eλaioλδo 1Kσ 1,5Kσ

Nepo 240 ml 320 ml

Aa1 1,5KTK 2KTK

Aεu480g640g

Maya 1KTK 5g 1,5KTK

IPOI PAMMA 7

IPOΓPAMMA7

1000g

Auyá 5

Nepo 60 ml

Aεu600g

Aa1 1KTK

128

KOYFKEAKONIΦ

750g1000g

Auyà 23

Boutupo 140 g 160 g

Yypo yaλa 80 ml 100 ml

Aa1 1/2KTK 1KTK

Zaxapn 4K0 5K0

Aεu350g420g

Mayia 2KTK 2,5KTK

Σταριδες 100g150g

Pnoapetika: Boutate Tc otapidec meoa oe ealappu apom (50% zayapn 50% vepo) n oe akloooux noTo tunou paknc ano pouta n otapuaia.

Ppoapetik: BaTe Olokpana quyda naov ctn zunmuTov TEALKO KUko Qmuwatoc.

PPOPAMMA8

M I M E TIAOYPTI

1000g

Nepo 200 ml

ΣKéTO yiaOuPTI 1(125g)

Aa 2K

Zaxapn 1K0

Aεuρi 480g

Aεμi oikαης 70g

Mayia 2,5KTK

PPOPAMMA9

KOMIOOTES KAI MAPMEA△E

KoBETe OE xovtpa KoumuTia n yIauKObETe Ta opuuta Oac, avaloya e TIC npotuHoeic oac, npiv ta baleTe eo aTo uXavmaoc.

MapeAa 4paoulaoc,poakivou,paevtiou n Bepikokou:

580gppoTo,360gzaxapn,xuio1aevoviou.

Mapελδαπορτοκαλιου: