OW5002 - Bread maker MOULINEX - Free user manual and instructions

Product Type	Bread Machine
Brand	Moulinex
Model	OW5002
Number of Programs	14 (basic, French, whole wheat, sweet, rapid, gluten-free, salt-free, omega 3, damper, cake, jam, pasta, leavened dough, bake only)
Maximum Dough Capacity	1500 g
Bread Weight Settings	750 g, 1000 g, 1500 g
Crust Color Settings	Light, Medium, Dark
Delay Timer	Up to 15 hours
Keep Warm	1 hour (programs 1 to 10)
Power Failure Protection	7 minutes backup
Included Accessories	Graduated cup, double spoon measure, hook for removing kneading paddles
Pan	Removable with handle, non-stick
Kneading Paddles	2 removable kneading paddles
Audio Signal for Adding Ingredients	Yes (depending on program)
Bake Only Function	Yes (program 14, adjustable from 10 to 70 minutes)
Cleaning	Do not immerse the body, do not wash in dishwasher
Power Supply	Grounded plug (voltage according to installation)
Safety	Automatic stop at end of cycle, hot lid (do not touch)

Frequently Asked Questions - OW5002 MOULINEX

How to start the machine for the first time?

Remove all packaging and stickers. Clean the pan and kneading paddles with warm soapy water, then dry. Ensure the pan is properly clipped in. Plug in the machine, select program 1 (basic bread) by default, then press Start/Stop (button ①).

In what order should I put the ingredients in the pan?

Follow this order: first liquids (water, milk, eggs, butter), then salt, sugar, half the flour, powdered milk, solid ingredients, remaining flour, and finally yeast. Yeast must not touch liquids or salt.

Why did my bread not rise enough?

Possible causes: not enough yeast, expired or poorly stored yeast, water too hot or too cold, too much salt, poor quality flour, or unsuitable program. Check quantities and ingredient temperature.

What to do if the kneading paddles get stuck in the bread?

Use the provided hook: once the bread is unmolded while still warm, hold it sideways, insert the hook into the paddle axis and gently pull. Repeat for the other paddle. To avoid this, lightly oil the paddles before use.

Can I use the delay program with perishable ingredients?

No, do not use the delay program for recipes containing fresh milk, eggs, yogurt, cheese, or fresh fruit. These ingredients deteriorate during waiting. Use the delay program only with dry and stable ingredients.

How to clean the pan and kneading paddles?

Wash the pan and kneading paddles with warm soapy water. If paddles are stuck, soak for 5-10 minutes. Do not wash them in the dishwasher. Never immerse the appliance body or lid. Use a soft damp cloth for the exterior.

What happens in case of power outage during the cycle?

The machine has a 7-minute protection: if power returns within this time, the cycle resumes where it stopped. Beyond that, the program is lost and you must start over.

How to adjust crust color?

Press the Color button to choose between Light, Medium, or Dark. The default setting is Medium. Programs 5, 9, 11, 12, and 13 do not have this option.

What flour to use for good bread?

Preferably use T55 flour (also called strong or bread flour). Whole wheat flour will give a denser bread. Store flour in an airtight container. Ready-mixes for bread or brioche are possible but do not exceed 1000 g total dough.

Can I make jam with this machine?

Yes, program 11 (jam) allows automatic cooking of jam or compote in the pan. Be careful of hot splashes when opening the lid. Respect the maximum quantities indicated in the recipes.

USER MANUAL OW5002 MOULINEX

A - lid with window B - control panel

C - bread pan D - kneading paddles

E - graduated beaker F - double doser G - hook accessory for lifting out kneading paddles

f1 - tablespoon measure f2 - teaspoon measure

b1 - display screen

b6 - choice of programmes b3 - weight selection b4 - buttons for setting

delayed start and adjusting the time for programme 14

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.

• 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.
• For your safety, this product conforms to all applicable standards and regulations (Low Voltage Directive, Electromagnetic Compatibility, Food Compliant Materials, Environment, ...).
• This appliance is not intended to be operated by means of an external timer or separate remote-control system.
• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by an adult responsible for their safety. Children should be supervised to ensure that they do not play with the appliance.
• Use the appliance on a stable work surface away from water splashes and under no circumstances in a cubby-hole in a built-in kitchen. Make sure that the power it uses corresponds to your electrical supply system. Any error in connection will cancel the guarantee.
• It is compulsory to connect your appliance to a socket with an earth. Failure to respect this requirement can cause electric shock and possibly lead to serious injury. It is essential for your safety for the earth connection to correspond to the standards for electrical installation applicable in your country. If your installation does not have an outlet connected to earth, it is essential that before making any connection, you have a certified organisation intervene to bring your electrical installation into conformance.
• 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.
• This appliance is intended for domestic household use only. It is not intended to be used in the following applications, and the guarantee will not apply for: - staff kitchen areas in shops, offices and other working environments;
• farm houses;
• by clients in hotels, motels and other residential type environments;
• bed and breakfast type environments.
• Unplug the appliance when you have finished using it and when you want to 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.
• If the power supply cord is damaged, it must be replaced by the manufacturer or its service agent or

a similarly qualified person in order to avoid a hazard.

• 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 move the appliance when in use.
• 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 use the appliance to cook any other food than breads and jams.
• 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. 11 (jam, compotes) watch out for steam and hot spattering when opening the lid.
• Do not exceed the quantities indicated in the recipes. Do not exceed a total of 1500 g of dough, Do not exceed a total of 900 g of flour and 13 g of yeast. The measured noise level of this product is 55 dBA.

INTRODUCTION

TIPS FOR MAKING GOOD BREAD

1. Please read these instructions carefully: the method for making bread with this appliance is not the same as for hand-made bread.
2. All ingredients used must be at room temperature (unless otherwise indicated) and must be weighed exactly. 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.
3. For successful bread making using the correct ingredients is critical. Use ingredients before their use-by date and keep them in a cool, dry place.
4. 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.

1. To avoid spoiling the proving of the dough, we advise that all ingredients should be put in the bread pan at the start and that you should avoid opening the lid during use (unless otherwise indicated). 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

BEFORE YOU USE YOUR APPLIANCE FOR THE FIRST TIME

• Remove the accessories and any stickers either inside or on the outside of the appliance - A.
• Clean all of the parts and the appliance itself using a damp cloth.

USING YOUR APPLIANCE

• Fully unwind the power cord and plug it into an earthed socket.
• A slight odour may be given off when used for the first time.

CLEANING AND MAINTENANCE

• Unplug the appliance.
• Clean all the parts, the appliance itself and the inside of the pan with a damp cloth. Dry thoroughly - B.
• Wash the pan and kneading paddles in hot soapy water. If the kneading paddles remain stuck in the pan, let it soak for 5 to 10 minutes.
• If necessary, remove the cover to clean it in 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.

QUICK-START

Lift out the bread pan by lifting the handle and pulling forwards and backwards to unclip the two sides, one by one.

Fit the kneading paddles.

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

Make sure that all ingredients are weighed with precision.

Place the bread pan in the breadmaker. Replace the bread trough and press on one side then the other to engage the mixer drives and clip it in on both sides.

Close the lid. Plug in the bread maker. After you hear the beep, programme 1 settings are displayed by default, i.e. 1000g, medium browning.

Press the button.

The indicator light will come on.

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

The cycle will start.

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.

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

BASIC WHITE BREAD (programme 1)	INGREDIENTS tsp > teaspoon - tbsp > tablespoon
BROWNING = MEDIUM - OIL = 2 tbsp	- POWDERED MILK = 2.5 tbsp
WEIGHT = 1000 g	- WATER = 325 ml - WHITE BREAD FLOUR = 600 g
	- SALT = 2 tsp - YEAST = 1,5 tsp
TIME = 3:20	- SUGAR = 2 tbsp

A default setting is displayed for each programme. You will therefore have to select the desired settings manually.

SELECTING A PROGRAMME

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 button, the number on the display panel switches to the next programme from 1-14.

1 > basic white bread

5 > fast bread

9 > damper

13 > leavened dough

2 > French bread

6 > gluten-free bread

10 > cake

(pizza for example)

3 > whole wheat bread

7 > salt-free bread

11 > jams and compotes

14 > cooking only

4 > sweet bread

8 > bread rich in omega 3

12 > pasta

1. The Basic white 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. Whole wheat Programme is used to make whole wheat bread using whole wheat flour.
4. The Sweet Bread programme is for recipes containing more sugar and fat such as brioches and milk breads. If you are using special flour blends for brioche or rolls, do not exceed 1 kg of dough in total.
5. The Fast Bread programme is specifically for the FAST bread recipe. The weight and browning settings are not available in this programme.
6. Gluten-free bread is to be made exclusively from gluten-free ready-made mixes. It is suitable for persons with celiac disease, making them intolerant of the gluten present in many cereals (wheat, rye, barley, oats, Kamut, spelt wheat etc.). Refer to the specific recommendations on the packet. The trough must always be thoroughly cleaned to avoid any risk of contamination with other flours. In the case of a strictly gluten-free diet, take care that the yeast used is also gluten-free. The consistency of gluten-free

flours does not yield an ideal dough. The dough sticks to the sides and must be scraped down with a flexible plastic spatula during kneading. Gluten-free bread will be of a denser consistency and paler than normal bread.

1. Bread is one of greatest contributors to our daily salt intake. Reducing salt consumption can help reduce the risks of cardio-vascular problems.
2. This bread is rich in omega 3 fatty acids, thanks to a complete and nutritionally balanced recipe. Omega 3 fatty acids contribute to the proper function of the cardiovascular system.
3. The damper is based on a traditional Australian recipe, cooked on hot stones. It produces a compact, slightly brioche-like bread.
4. Can be used to make pastries and cakes with baking powder.
5. The Jams programme automatically cooks jams and compots (stewed fruits) in the pan.
6. Programme 12 only kneads. It is for unleavened pasta, like noodles for example.
7. 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.
8. The cooking programme is limited to 10 to 70 min. only, adjustable in steps of 10 min, with light medium or dark browning.

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 14.

To interrupt the cycle before it is finished, the programme can be stopped manually by holding down the button ①

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 5, 9, 11, 12, 13, 14 do not have weight settings. Press the button to set the chosen product - 750 g, 1000 g or 1500 g. The indicator light against the selected setting comes on. Attention : certain recipes cannot be used to make a 750-g loaf. Refer to the recipe book.

SELECTING THE COLOUR OF THE CRUST (BROWNING)

By default, the colour of the crust is set at MEDIUM. Programmes 5, 9, 11 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.

START/STOP

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

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

CYCLES

On pages 22-23 is a table showing the steps in the various cycles according to the chosen programme.

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.

BAKING

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.

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, 2, 3, 4, 6, 7, 8, 9, 10 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 22-23) 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. The word "end" lights to indicate the end of the cycle.

WARMING: for programmes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, you can leave your preparation in the appliance. A one-hour warming cycle automatically follows baking. The indicator lights.

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.

DELAYED START PROGRAMME

You can programme the appliance to start up to 15 hours in advance to have your preparation ready at the time you want. This function cannot be used on programmes 5, 6, 9, 10, 11, 12, 13, 14.

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 buffers, display the calculated time (up and down).

Short presses change the time by intervals of 10 min

• 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 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.

To turn out your loaf of bread: it may happen that the kneading paddles remain stuck in the loaf when it is turned out. In this case, use the hook accessory

as follows:

Once the loaf is turned out, lay it on its side while still hot and hold it down with one hand, wearing an oven glove. With the other hand, insert the hook in the axis of the kneading paddle (drawing 1), pull gently to release the kneading paddle (drawing 2), repeat for the second kneading paddle. Turn the loaf upright and stand on a grid to cool.

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 one 50 g size egg; 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 "strong flour", "bread flour" or "baker's flour" rather than standard flour. Adding oats, bran, wheat germ, rye or whole grains to the bread dough will give a smaller, heavier loaf of bread.

Using T55 flour is recommended unless otherwise specified in the recipe. Our recipes are optimised for the use of standard T55 flour. If you are using special flour blends for bread, brioche or rolls, do not exceed 1 kg of dough in total.

Sifting the flour also affects the results: the more whole the flour (i.e., the more of the wheat's outer envelope it contains), the less the dough will rise and the denser the bread. You can also find ready-to-use bread preparations 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: baker's yeast exists in several forms: fresh in

small cubes, dried and active to be rehydrated, or dried and instant. Fresh yeast is sold in supermarkets (bakery or fresh produce departments), but you can also buy fresh yeast from your local baker's. In its fresh or instant dried form, yeast should be added directly to the baking pan of your breadmaker with the other ingredients. Remember to crumble the fresh yeast with your fingers to make it dissolve more easily. Only active dried yeast (in small granules) must be mixed with a little tepid water before use. Choose a temperature close to 37°C; less and it will not rise as well, more will make it lose its rising power. Keep to the stated amounts and remember to multiply the quantities if you use fresh yeast (see equivalents chart below).

Equivalents in quantity/weight between dried yeast and fresh yeast:

Dried yeast (in tsp.)

ADDITIONS (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°C). 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.

PROG.	BROWN WEIGHT	TIME	T1°	KNEADING	REST 2	KNEADING	RISING	KNEADING	RISING	3°	KNEADING	RISING	3°	COOKING	EXTRA	REF	NOF
6	750	215	1	750	215	1	750	215	1	750	215	1	750	215	1	750	215
	1	1500	225	1	1500	225	1	1500	225	1	1500	225	1	1500	225	1	1500
	2	1500	225	1	1500	225	1	1500	225	1	1500	225	1	1500	225	1	1500
	3	1500	225	1	1500	225	1	1500	225	1	1500	225	1	1500	225	1	1500
	4	1500	225	1	1500	225	1	1500	225	1	1500	225	1	1500	225	1	1500
	5	1500	225	1	1500	225	1	1500	225	1	1500	225	1	1500	225	1	1500
	6	1500	225	1	1500	225	1	1500	225	1	1500	225	1	1500	225	1	1500
	750	215	1	750	215	1	750	215	1	750	215	1	750	215	1	750	215
	1	1500	225	1	1500	225	1	1500	225	1	15/00	225	1	1500	225	1	1500
	2	1500	225	1	1500	225	1	1500	225	1	1500	225	1	1500	225	1	1500
	3	1500

PROG.	BROWN WEIGHT TOTAL		TIME (°)	KNEADING	REST 2	KNEADING	RISING	KNEADING	RISING	KNEADING	RISING	KNEADING	EXTRA	KEEP (mm)
	1	750	337	0.00500	0.00500	0.00500	0.00500	0.00500	0.00500	0.00500	0.00500	1105	317	100
		1	1500	342	2	1500	342	2	1500	342	1115	327	100
		3	1500	347	1	1500	347	1	1500	347	1115	327	100
		3	1500	347	1	1500	347	1	1500	347	1115	327	100
		3	1500	347	1	1500	347	1	1500	0.00500	1105	322	100
		3	1500	347	1	1500	347	1	1500	0.00500	1115	327	100
		3	1500	347	1	1500	347	1	1500	0.00500	1115	327	100
		3	1500	347	1	1500	347	1	1500	0.005	1115	327	100
		3	1500	347	1	1500	347	1	1500	0.005	1115	327	100
		3	1500	347	1	1500	347	1	150	0.005	1115	327	100
		3	1500	347	1	1500	347	1	150	0.005	1115	327	100
		3	1500	347	1	1500	347
		3	1500	347	1	1500	347
		3	1500	347	1	1500	347
		3	1500	347	1	1500	347							no
		3	1500	347	1	1500	347
		3	1500	347	1	1500	347
		3	1500	347	1	1500	347
		3	1500	347	1	1500	347
		3	1500	347	1	1500	347
		3	1500	347	1	1500	355	1.00
		3	1500	347	1	1500	355	1.00
		3	1500	347	1	1500	355	1.00
		3	1500	347	2	1500	1.30
		3	1500	347	2	1500	1.30
		3	1500	347	2	1500	1.30
		3	1500	347	2	1500
		3	1500	347	2	1500
		3	1500	347	2	1500
		3	1500	347	2	1500								no
		3	1500	347	2	1500
		3	1500	347	2	1500
		3	1500	347	2	1500
		3
		3
		3
		3
		3
		3									1.05	1.15	1.00
		3									1.15	1.20	1.00
		3									1.15	1.25	1.00
		3									1.15	1.25	1.00
		3									1.15	1.25	1.00
		3									1.15	1.25	1.00
	3
		3
		3
		3
		3
		3
		3										1.15	1.15	1.00
		3									1.15	1.20	1.00
		3									1.15	1.25	1.00
		3
		3
		3
		3
		3
		3

Note: for programmes 1 to 10 inclusive, total time does not include the keep hot time.

TROUBLESHOOTING GUIDE

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

	Pain trop levé	Pain affaisse après avoir trop levé	Pain pas assez levé	Croute pas assez dorée	Côtés bruns mais pain pas assez cuit	Côtés et dessus enfarinés
The 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 paddies remains stuck in the bread trough	• Let it soak before removing it.
The kneading paddies remains stuck in the loaf	• Lightly oil the kneading paddies before mixing the ingredients in the bread pan or use the accessory to turn out the loaf (page 20)
After pressing on ⓥnothing happens	• The machine is too hot. Wait 1 hour between 2 cycles. • 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 paddies missing or not installed property.
After a delayed start, the bread has not risen enough or nothing happens	• You forgot to press on ⓥafter programming. • The yeast has come into contact with salt and/or water. • Kneading paddies 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.

DESCRIPTION

SAFETY INSTRUCTIONS

THINK ABOUT ENVIRONMENTAL PROTECTION!

Fresh yeast (in g)

9 13 18 22 25 31 36 40 45

If the power cable is damaged - the appliance must be switched off and the defect must be shown or it must not be operated, as required.

In this case, the appliance must be taken to the nearest service center to avoid any risk. - See the warranty card.

If the power cable is damaged, it must be replaced by an authorized service center or a qualified specialist to avoid any risk. Any other intervention or maintenance of the appliance must be performed by a qualified specialist at an authorized service center. Do not immerse the appliance, the plug, or the power cable in water or any other liquid. Do not leave the power cable hanging or in a place where it can be stepped on. The power cable must not be in contact with hot parts of the appliance, near heat sources or sharp edges. - Do not place the appliance to operate. Do not look through the observation window during operation of the appliance. The window may be very hot. Do not unplug the appliance by pulling the power cable.

• Use only the accessories that are in good condition and intended for grounding. Make sure that the parameters of the appliance correspond to those indicated on your electrical outlet. Do not place the appliance on the electrical outlet. Do not use the appliance as a means of heating. Do not use the appliance for preparing food for animals. Do not place paper, cardboard, or plastic in the appliance and do not put anything on top of it. If the appliance malfunctions, do not attempt to repair it with water. Unplug the appliance and wipe the frames with a damp cloth. For safety reasons, use only accessories and spare parts intended for this appliance. At the end of the program, use oven mitts to hold the tray and the hot parts of the appliance. The appliance and accessories become very hot during operation.
• Never cover the ventilation openings.
• Be very careful, steam may escape when you open the lid during or after the program.
• When using program N11 (jam, compote), be careful with the steam and the hot splashes when you open the lid.
• Do not exceed the quantities indicated in the recipe.
• Do not exceed the quantity of 1500 g of dough.
• Do not exceed the quantity of 900 g of flour and 13 g of yeast - approximately for the 55db model.

INTRODUCTION

Tips for successful bread making

1. Read the instructions for use carefully: in this machine, bread is not prepared in the same way as in an oven!
2. All ingredients must be at room temperature (unless otherwise specified) and must be measured accurately. Measure the liquids with the provided measuring cup. One side of the measuring cup measures liquids, the other side measures dry ingredients. With incorrect proportions, you will get poor results. Use fresh products and store them in a cool and dry place.
3. It is important to measure the dough accurately. The dough should be kneaded until smooth. Use dry bread flour. Do not use chemical flour unless otherwise specified. The opened package should be used within 48 hours.

5. To prevent the dough from drying out, we recommend that you place all products in the bowl from the very beginning. Do not open the lid during operation unless otherwise specified. Follow the exact sequence of adding the ingredients and the quantities indicated in the recipe. First add the liquids, then the dry ingredients. The yeast must not come into contact with the liquid ingredients.

Follow the basic recipe strictly:

Liquid ingredients (oil, vinegar, water, milk) Salt Sugar Rye flour Wheat flour Other dry ingredients Other rye flour from the dough

INSTRUCTIONS FOR TECHNICAL PROBLEMS

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CLEANING

SAFETY PRECAUTIONS

First, protect the environment!

8 > bread rich in omega 3

9 > damper

12 > pasta

(australian network)

13 > yeast dough

10 > cakes

14 > baking only