Operation Manual

270
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.
2Measure liquids with the graduated beaker
supplied. Use the double doser supplied to
measure teaspoons on one side and tables-
poons on the other.Incorrectmeasurements
givebadresults.
3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indi-
cated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.
4Useingredientsbeforetheiruse-bydateand
keeptheminacool,dryplace.
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othe-
rwiseindicated).Carefullyfollowtheorderof
ingredientsandquantitiesindicated inthe
recipes.Firsttheliquids,thenthesolids.The
yeast should not come into contact with
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
Using
•Breadpreparationisverysensitivetotem-
perature and humidity conditions.Incase
ofhighheat,useliquidsthatarecoolerthan
usual.Likewise,ifitiscold,itmaybene-
cessarytowarmupthewaterormilk(never
exceeding35°C).
•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improve-
ment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.
EN
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
8-baguettebakingrack
  +2non-stickbaguettebakingtrays
9-finishingblade+brush