NUTRIBREAD OW311E10 - Bread maker MOULINEX - Free user manual and instructions

USER MANUAL NUTRIBREAD OW311E10 MOULINEX

SAFETY INSTRUCTIONS IMPORTANT SAFEGUARDS •This appliance is not intended to be operated by means of an external timer or separate remotecontrol 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 EN 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. •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; 14

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- bed and breakfast type environments. •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. • This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised. Keep the appliance and its cord out of reach of children less than 8 years. •Do not exceed the quantities indicated in the recipes. Do not exceed a total of 1000 g of dough, Do not exceed a total of 620 g of flour and 10 g of yeast. •Use a cloth or a wet sponge to clean the parts in contact with food. 15

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• 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.

• 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, …).

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

• 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.

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

• Make sure that the power it uses corresponds to your electrical supply system. Any error in connection will cancel the guarantee.

• 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.

• 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.

• 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.

• This product has been designed for domestic use only. • Unplug the appliance when you have finished using it and when you want to clean it.

• Do not use the appliance as a source of heating. • Do not use the appliance to cook any other food than breads and jams.

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• Never obstruct the air vents.

• Do not place paper, card or plastic in the appliance and place nothing on it.

• Be very careful, steam can be released when you open the lid at the end of or during the programme.

• 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.

• When using programme No. 14 (jam, compotes) watch out for steam and hot spattering when opening the lid.

• For your safety, only use accessories and spare parts designed for your appliance.

• The measured noise level of this product is 60 dBA.

• 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.

Let’s help to protect the environment!

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

Note: These instructions are not suitable for use in the UK as the ingredients and timings may differ for UK use and therefore the performance of the breadmaker may vary and be disappointing for the UK consumer.

DORAGE = MOYEN POIDS = 1000 g TEMPS = 3:10

GOUDBRUIN KORSTJE = GEMIDDELD 1. WATER = 365 ml GEWICHT = 1000 g 2. ZOUT = 2 th TIJD = 3:10

1. WASSER = 365 ml 2. SALZ = 2 TL

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DESCRIPTION 1 - lid with window 2 - control panel a - display screen b - on/off button c - weight selection d - buttons for setting delayed start and adjusting the time for programmes 11 e - select crust colour f - choice of programmes g - operating indicator light

3 - bread pan 4 - kneading paddle 5 - graduated beaker 6 - teaspoon measure/ tablespoon measure 7 - hook accessory for lifting out kneading paddle

PRACTICAL ADVICE Preparation 1 Please read these instructions carefully: the method for making bread with this appliance is not the same as for hand-made bread.

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.

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.

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

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.

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

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

Using • 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,

• 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). 88

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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.

- 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.

Precautions for using gluten-free programs • The nature of the ingredients used for glutenfree recipes does not allow the bread to brown as it normally would. The top of the bread often remains rather white. • Gluten-free bread cannot rise like traditional bread and often remains flat on top. • Not all premix brands deliver the same results: the recipes may need to be adjusted. Therefore, we recommend that you experiment (see example below).

• The flour mixtures have to be sifted with the yeast to avoid clumps. • The kneading needs some encouragement: to foster their incorporation, scrape down any unmixed ingredients from the sides to the middle of the bowl using a spatula (made of wood or plastic to avoid scratching the coating). • You should also help with incorporation when adding ingredients.

Example: Adjust the quantity of liquid. according to the consistency of the dough. It should be relatively supple, but not liquid.

OK Exception: Cake dough should remain rather liquid.

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BEFORE YOU USE YOUR APPLIANCE FOR THE FIRST TIME • Remove the accessories and any stickers either inside or on the outsid of the appliance - A.

• Clean all of the parts and the appliance itself using a damp cloth.

QUICK-START • Close the lid. Plug in the breadmaker and switch it on. After you hear the beep, programme 1 will appear on the display as the default setting, i.e. 1000 g, medium browning -H.

• 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. • Remove the bread pan by lifting the handle and turning the bread pan slightly anticlockwise. Then insert the kneading paddle B-C.

• Select the desired programme using the button. • Press the button. The timer colon flashes. The operating indicator lights up -I-J.

• Put the ingredients in the pan in exactly the order recommended. Make sure that all ingredients are weighed with precision -D-E.

• Unplug the breadmaker at the end of the cooking or warming cycle. Lift the bread pan out of the breadmaker. 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 -K.

• Place the bread pan in the breadmaker. By holding the bread pan thanks to the handle, insert it in the breadmaker so that it fits over the drive shaft (you will need to tilt it slightly to one side to do this). Turn it gently clockwise and it will lock into place -F-G.

To get to know your breadmaker, we suggest trying the FRENCH BREAD recipe for your first loaf. FRENCH BREAD (programme 9)

INGREDIENTS - tsp = teaspoon - tbsp = tablespoon

BROWNING = MEDIUM WEIGHT = 1000 g TIME = 3:10

1. WATER = 365 ml 2. SALT = 2 tsp

3. FLOUR = 620 g 4. YEAST = 11/2 tsp

Note: These instructions are not suitable for use in the UK as the ingredients and timings may differ for UK use and therefore the performance of the breadmaker may vary and be disappointing for the UK consumer.

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USING YOUR BREADMAKER 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 - 15:

Using gluten-free programs. premixes) for gluten-free bread, such as Schär or Valpiform. These types of gluten-free mixes are available on the retail market and in specialised shops. Please note that not all brands of ready-to-use gluten-free mixtures deliver the same results.

Programs 1, 2 and 3 should be used to bake gluten-free breads and cakes. Only one weight is available for each of the programs (1000 g for programs 1 and 2 and 750 g for program 3). Gluten-free breads and cakes are suitable for people who are intolerant (celiac disease) of the gluten found in several cereals (wheat, barley, rye, oat, Khorasan wheat, spelt, etc).

The consistency of gluten-free flours does not favour optimal mixing: We recommend that you sift the flour mixes together with the yeast to prevent the forming of clumps. This is why the delayed start feature is not available for the gluten-free programs. You must also use a flexible wooden or plastic spatula to scrape the dough down from the sides of the bowl to the centre, along with any unincorporated ingredients, until the dough is homogenous. Gluten-free bread will have a denser consistency and be lighter in colour than normal bread.

It is important to avoid crosscontamination with flour containing gluten. Use extra care when cleaning the bowl, paddle and all the utensils that will be used to prepare gluten-free breads and cakes. Also check that the yeast you use is free of gluten. These gluten-free recipes were developed using ready-to-use mixes (also called

3. Gluten-free cake. We recommend using a ready-to-use mix. Only the 750 g setting is available for this program. Bread using a premix and baking powder in a cake recipe.

1. Savoury gluten-free bread. We recommend using a ready-to-use mix. Only the 1000 g setting is available for this program. Bread made using a premix in a recipe that is low in sugar and fat.

4. Fast Wholemeal Bread. This programme is similar to the Wholemeal Bread programme but is quicker. The texture of the bread may be a little more compact.

2. Sweet gluten-free bread. We recommend using a ready-to-use mix. Only the 1000 g setting is available for this program. Bread made using a premix in a recipe that contains sugar and fat. 91

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7. Super Fast White Bread. Programme 7 is specific to the Super Fast White Bread recipe. Bread made using fast programmes is more compact than that made with the other programmes.

11. Loaf Cooking. The Loaf cooking programme allows you to bake for 10 to 70 minutes (adjustable in steps of 10 min). It can be selected alone and used: a) with the Bread 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 11. To interrupt the cycle before it is finished, the programme can be stopped manually by holding down the button.

8. Fast Sweet Bread. This programme is similar to the Sweet Bread programme but is quicker. The texture of the bread may be a little more compact.

12. Bread Dough. The Bread Dough programme does not bake. It is a kneading and rising programme for all leavened doughs such as pizza dough, rolls, sweet buns.

9. French Bread. The French Bread programme corresponds to a traditional French crusty white bread recipe.

13. Cake. Can be used to make pastries and cakes with baking powder. Only the 750 g setting is available for this programme.

5. 4. Wholemeal Bread. Wholemeal Bread Programme is used to make whole wheat bread using whole wheat flour. 6. Salt Free Bread. Bread is one of the foods that provide the largest daily contribution of salt. Reducing salt consumption can help reduce the risks of cardio-vascular problems.

10. Sweet Bread. 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 750 g of dough in total.

14. Jam. The Jam programme automatically cooks jams and compots (stewed fruits) in the pan. 15. Pasta. Programme 15 only kneads. It is for unleavened pasta, like noodles and glutenfree pizza dough for example.

Selecting the weight of the bread not have weight settings. Press the button to set the chosen product - 500 g, 750 g or 1000 g. The indicator light against the selected setting comes on.

The bread weight is set by default at 1000 g. This weight is shown for informational purposes. See the recipes for more details. Programmes 1, 2, 3, 11, 12, 13, 14, 15 do

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

By default, the colour of the crust is set at MEDIUM. Programmes 12, 14, 15 do not have a colour setting. Three choices are possible: Light / Medium/ Dark. 92

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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 3 seconds.

CYCLES A table (see the end of these instructions) indicates the breakdown of the various cycles for the programme chosen.

For forming the dough’s structure so that it can rise better. During this cycle, and for programmes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 13, you can add ingredients: dried fruit or nuts, olives, etc. A beep indicates when you can intervene. See the summary table for preparation times (see the end of these instructions) et à la colonne “extra”.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” = 1:45 and “total time” = 2:01, the ingredients can be added after 16 min.

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. for programmes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 13, you can leave your preparation in the appliance. A one-hour warming cycle automatically follows baking. During the hour for which the bread is kept warm, the display shows 0:00 and the dots on the timer flash. At the end of the cycle, the appliance stops automatically after several sound signals.

Rest Allows the dough to rest to improve kneading quality.

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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 1, 2, 3, 7, 11, 12, 13, 14, 15. 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 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 . Press the . button. A beep is emitted. The timer colon blinks. The countdown begins. The operating indicator light comes 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.

> 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 - M, > pull gently to release the kneading paddle - M, > turn the loaf upright and stand on a grid to cool.

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 paddle remain stuck in the loaf when it is turned out. In this case, use the hook accessory as follows:

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INGREDIENTS 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.

Gluten-free flour: there are a great number of so-called "non-bread" flours (which do not contain gluten). The most widely known are buckwheat, rice (white and brown), quinoa, corn, chestnut and sorghum flours. To attempt to recreate the elasticity of gluten, it is crucial to mix together several types of non-bread flours and to add thickening agents. Thickening agents: to obtain a proper consistency and to try to imitate the elasticity of gluten, you can also add xanthan gum and/or guar gum to your dough. These ingredients are used as thickeners, stabilisers and emulsifiers in the agri-food industry.

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, except for gluten-free breads that require the use of lukewarm water (approximately 35°C).

Ready-to-use gluten-free mixes: These make it easier to bake gluten-free bread because they contain thickeners and have the advantage of being guaranteed to contain no gluten; some are also organic. Not all brands of ready-to-use gluten-free mixtures deliver the same results.

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. If you are using special flour blends for bread, brioche or rolls, do not exceed 750 g of dough in total. Sifting the flour 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 on the market. Follow the manufacturer’s instructions when using these preparations. Usually, the choice of the

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. 95

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programme will depend on the preparation used. For example: Wholemeal bread Programme 5.

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.) 1 1,5 2 2,5 3 3,5 4 4,5 5 Fresh yeast (in g) 9 13 18 22 25 31 36 40 45

Sugar: use white sugar, brown sugar or honey. Do not use sugar 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.

To make gluten-free breads, you must use a special gluten-free yeast.

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.

Additives (dried fruit or nuts, olives.): 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, respect the quantities indicated in the recipes, > to have no ingredients fallen outside the pan.

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 35°C, less and it will not rise as well, more will make it lose

CLEANING AND MAINTENANCE warm water and a sponge.

• Unplug the appliance.

• Do not wash any part in a dishwasher.

• Clean all the parts, the appliance itself and the inside of the pan with a damp cloth. Dry thoroughly -L.

• Do not use household cleaning products, scouring pads or alcohol. Use a soft, damp cloth.

• Wash the pan and kneading paddle in hot soapy water. If the kneading paddle remain stuck in the pan, let it soak for 5 to 10 min.

• Never immerse the body of the appliance or the lid.

• When necessary the lid can be cleaned with 96

For e chos prep vario tsp =

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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 (see the end of these instructions)and follow the breakdown for the various cycles. tsp = teaspoon - tbsp = tablespoon

PROG. 3 - GLUTEN-FREE CAKE PROG. 1 - SAVOURY GLUTEN-FREE BREAD PROG. 2 - SWEET GLUTEN-FREE BREAD 1000 g We recommend using a ready-to-use mixture such as Schär or Valpiform. Follow the recommendations on the ready-to-use packet or cookbook. Do not exceed 1000 g of dough. PROG. 4 - FAST WHOLEMEAL BREAD PROG. 5 - WHOLEMEAL BREAD WHOLEMEAL BREAD 500 g 750 g 1. Water 205 ml 270 ml 2. Sunflower oil 11/2 tbsp 2 tbsp 3. Salt 1 tsp 11/2 tsp 4. Sugar 11/2 tsp 2 tsp 5. White bread flour 130 g 180 g 6. Wholemeal flour T150 200 g 270 g 7. Yeast 1 tsp 1 tsp

750 g We recommend using a ready-to-use mixture such as Schär or Valpiform. Do not exceed 1000 g of dough. Whisk the eggs with the sugar and salt for 5 minutes, until white. PROG. 6 - SALT FREE BREAD 500 g 750 g 1. Water 200 ml 270 ml 2. White bread flour 350 g 480 g 3. Dried baker yeast 1/2 tsp 1 tsp Add, when beeps 4. Sesame seed 50 g 75 g

*1 medium egg = 50 g Note: These instructions are not suitable for use in the UK as the ingredients and timings may differ for UK use and therefore the performance of the breadmaker may vary and be disappointing for the UK consumer. 97

PROG. 13 - CAKE LEMMON CAKE 1000 g 1. Eggs*, beatened 4 2. Sugar 260 g 3. Salt 1 pinch 4. Butter, softened but cooled 90 g 5. Lemmon zest of 11/2 lemmon 6. Lemmon juice of 11/2 lemmon 7. White bread flour 430 g 8. Chemical yeast 31/2 tsp Whisk the eggs with the sugar and salt for 5 minutes, until white. Pour into the bowl of the machine. Add the cooled melted butter. Add the juice + zest of the lemon. Mix together the flour and baking powder and add to the mixture. Make sure you put the flour in a pile, right in the middle of the recipient.

750 g 50 ml 4 1/2 tsp 500 g

PROG. 14 - JAM Cut or chop up the fruit of your choice before putting in the breadmaker.

750 g 240 ml 11/2 tbsp 1 tsp 480 g 1 tsp

*1 medium egg = 50 g

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TROUBLESHOOTING GUIDE TO IMPROVE YOUR RECIPES Not getting the expected results? This table will help you.

Bread Bread falls Bread does Crust not Sides brown Top rises after rising not rise golden but bread not and sides too much too much enough enough fully cooked floury

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 The kneading paddle is stuck in the pan. After pressing on , nothing happens.

After pressing on , the motor is on but no kneading takes place. After a delayed start, the bread has not risen enough or nothing happens. Burnt smell.

CAUSES - SOLUTIONS • Let it soak before removing it. • EO1 is displayed and flashes on the screen, the appliance beeps: the appliance is too hot. Wait 1 hour between 2 cycles. • EOO 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. • The pan has not been correctly inserted. • Kneading paddle missing or not installed properly. In the two cases cited above, stop the appliance manually with a long button. Start the recipe again from the beginning. press on the

• 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. • Some of the ingredients have fallen outside the pan: unplug the appliance, let it cool down, then clean the inside 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. 99

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INGREDIENSERNA - tsk = tesked - msk = matsked