User manual MOULINEX ABKEP1

[. . . ] After Sales Service United Kingdom 1 If you have a Question, Comment or Problem Call: 0845 330 4554 (calls charged at local rate) 2 For Repairs, Spares and Accessories The Moulinex Service Centre, c/o Wykes Electrical Repairs Ltd Call: 0121 200 2740 3 If you need to post back your faulty product Send to: Wykes Electrical Repairs Ltd, Pope Street Birmingham B1 3AG Republic of Ireland 1 If you have a Question, Comment or Problem Call: 01 6774230 2 If you need to post back your faulty product Send to: Gavins, 83 Lower Camden Street, Dublin 2, Ireland Your statutory rights are not affected by any statements in this booklet e-mail: customerrelations@moulinex. co. uk Important Safeguards Read the instructions for use carefully before using your breadmaker for the first time. Any commercial use, inappropriate use or failure to comply with the instructions, Moulinex accepts no responsibility and the guarantee will not apply. Never leave the breadmaker within reach of children without supervision. Check that the voltage rating corresponds to that of your household electrical wiring system. [. . . ] Take care not to position the appliance next to ovens or cookers, or in direct sunlight as extremes of temperature can affect the cooked loaf. · Remember that when bread making no two loaves will have exactly the same appearance and rise, even if using the same recipe. Sometimes it will have a perfect shape and on others occasions it may have dips, bumps or an uneven top crust. This is inevitable, but usually the taste and quality of the bread are not affected. Also, cooked loaves will have a hole underneath where the kneading blade is baked into the bread and the texture may be slightly denser around this area. This is typical of all breadmakers, but we consider that the delicious taste of home baked bread more than compensates for this. Creating Your Own Recipes Once you have become familiar with the operation of your breadmaker, you may want to experiment with creating your own recipes. It is important not to exceed the maximum capacity of 750 g (the total weight of the flour, water and any other ingredients). Use the recipes in this cookbook as a guide to the quantity of ingredients and program setting. If you have any problems with the cooked loaves refer to the Troubleshooting section for advice. Liquid Accurate measuring of the liquid is essential, using the measuring cup provided. Flour may produce different results from brand to brand or even batch to batch, so you may need to adapt the quantity of liquid by 1 or 2 tablespoons to achieve the same cooked result. Too much liquid can cause a loaf to over rise and collapse, and too little can result in a lower rise. Most recipes use either cold tap water or milk, or a combination of the two. Any liquid used in the recipes should be tepid, about 20°C 25 °C, and not too cold. In winter weather water straight from the tap may be too cold and likewise milk straight from the refrigerator. If using fresh milk, we advise using semi-skimmed or skimmed milk to avoid bread having a close texture. Do not use fresh milk on the delayed start program as it could sour overnight. Bread Making With The Delayed Start Program If you are using the delayed start facility, the yeast must not come in contact with the liquid so ensure the flour totally covers the liquid ingredients underneath. Also, do not use fresh milk, eggs, fresh fruit, sour cream, yoghurt or cheese as they could spoil or stale overnight. Glazes For Baked Bread To give your loaf an attractive finish the top crust can be brushed with any of the following after it has been baked and removed from the bread pan. Melted butter or margarine Melt some butter or margarine in a saucepan or in the microwave and brush over the top of the bread for a soft, tender crust. Milk or cream glaze Brush some single cream or evaporated milk over the top for a shiny, soft crust. Glacé Icing Mix a little warm water with some sifted icing sugar to make a fairly thick icing. Spread over buns and sweet breads. Top Tips For The Best Breadmaking · Read the instruction and recipe book. Whether you are an inexperienced breadmaker or have been baking bread for many years, it is important to familiarise yourself with the machine and the recipes, as using a bread maker is quite different to making bread by hand. [. . . ] · The rustic appearance does not affect the taste and quality of the bread. Loaf had a big air hole inside or top crust has split/erupted. · Food debris not cleaned from inside the kneading blade and/or shaft gets baked on causing the blade to lock tight. · Soak the pan in hot water and washing up liquid for 5 mins or longer. Remove the blade using plastic utensils to avoid damaging the blade and the pan. [. . . ]