User manual MOULINEX HOME BREAD OW50030

[. . . ] BEFORE YOU BEGIN GB A slight odour may be given off when used for the first time GETTING TO KNOW YOUR BREADMAKER A - lid with window B - control panel C - bread pan D - kneading paddle graduated beaker - E tablespoon measure - f1 double doser - F teaspoon measure - f2 b1 - display screen b2 - on/off button b3 - weight selection choice of programmes - b6 browning selection button - b5 b4 - buttons for setting delayed start time 15 INTRODUCTION Bread plays an important role in our nutrition. Who has never dreamed of making their own freshly baked bread at home?Whether you are a beginner or an expert, all you have to do is add the ingredients and the breadmaker does the rest. You can easily make bread, bread dough, pizza dough, brioche, pasta and jam effortlessly. [. . . ] The machine automatically includes the duration of the programme cycles. 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. If you make a mistake or want to change the time setting, hold down the button until it makes a beep. 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. If you plan to run a second programme bake a second loaf, open the lid and wait 1 hour before beginning the second preparation. INGREDIENTS Fats and oils: fats make the bread softer and tastier. If you use butter, cut it into tiny pieces so that it is distributed evenly throughout the preparation, or soften it. Keep the fat from coming into contact with the yeast, as fat can prevent yeast from rehydrating. 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. 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. 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. [. . . ] > Never immerse the body of the appliance or the lid. SAFETY RECOMMENDATIONS 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. > This appliance complies with the technical safety rules and standards in force. > 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. [. . . ]