User manual MOULINEX OW 3101

[. . . ] 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 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. Your appliance contains many materials that can be reused or recycled. Make sure that the power it uses corresponds to your electrical supply system. [. . . ] The trough must always be thoroughly cleaned to avoid any risk of contamination with other flours. In the case of a strictly gluten-free diet, take care that the yeast used is also gluten-free. The dough sticks to the sides and must be scraped down with a flexible plastic spatula during kneading. Gluten-free bread will be of a denser consistency and paler than normal 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. 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. To interrupt the cycle before it is finished, the programme can be stopped manually by holding down the button. 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. Every time you press the button, the number on the display panel switches to the next programme from 1 15: 1. avoid an em ness, M Wate yeast and h can b other Flour cantl pend resul cally 118 MLX-UNO-NC00111557 19/03/12 11:47 Page119 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. [. . . ] 8 - SUPER FAST WHITE BREAD SUPER FAST WHITE BREAD 500 g 750 g 1000 g 1. Water (warmed, 35C) 210 ml 285 ml 360 ml 2. Sunflower oil 3 tsp 1 tbsp 11/2 tbsp 1/2 tsp 1 tsp 11/2 tsp 3. Salt 4. Sugar 2 tsp 3 tsp 1 tbsp 5. Powdered milk 11/2 tbsp 2 tbsp 21/2 tbsp 5. White bread flour 325 g 445 g 565 g 7. Yeast** 11/2 tsp 21/2 tsp 3 tsp PROG. 7 - FAST SWEET BREAD BRIOCHE 500 g 750 g 1. Eggs*, beatened 100 g 100 g 2. Butter, softened 115 g 145 g 3. Salt 1 tsp 1 tsp 4. Sugar 21/2 tbsp 3 tbsp 5. Milk 55 ml 60 ml 5. White bread flour 280 g 365 g 7. Yeast** 11/2 tsp 2 tsp Optional : 1 tsp of orange flower water 1000 g 150 g 195 g 11/2 tsp 4 tbsp 80 ml 485 g 3 tsp *1 medium egg = 50 g PROG. 10 - SALT FREE BREAD SALT FREE BREAD 500 g 750 g 1. Water 200 ml 270 ml 2. White bread flour T55 350 g 480 g 1/2 c c 1 c c 3. Dried baker yeast Add, when beeps 1000 g 365 ml 620 g 1cc 100 g 4. Sesame seed 50 g 75 g PROG. 12 - LOAF COOKING PIZZA 500 g 750 g 1. Water 160 ml 240 ml 2. Olive oil 1cs 11/2 c s 1/2 c c 1 c c 3. Salt 5. White bread flour T55 320 g 480 g 1/2 c c 1 c c 7. Yeast** PROG. [. . . ]