User manual MOULINEX IM 3160

[. . . ] 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. [. . . ] During this cycle, and for programmes 1, 3, 4 and 8, you can add ingredients: dried fruit or nuts, olives, bacon pieces, etc. See the summary table for preparation times (page 24-25) 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. Warming: for programmes 1, 2, 3, 4, 5, 8 and 10, you can leave your preparation in the appliance. To stop the warming programme, unplug the appliance. 19 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 step comes after selecting the programme, browning level and weight. 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. Holding the button down gives continuous scrolling of 10-min intervals. 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. Follow the manufacturer's instructions when using these preparations. Usually, the choice of the programme will depend on the preparation used. 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. Thanks to salt, the dough is firm, compact and does not rise too quickly. The quality of yeast can vary, and it does not always rise in the same way. Old or poorly stored yeast will not work as well as a freshly opened packet of dry yeast. A common error is to think that adding more yeast will make the bread rise more. [. . . ] Follow the proportions given in the recipe. 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 26 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. If the kneading paddle remains stuck in the pan, let it soak for 5 to 10 min. > Do not use household cleaning products, scouring pads or alcohol. [. . . ]