Practical Advice - Moulinex PAIN DORE OW210130 Manual De Instrucciones

DELAYED START PROGRAM
You may program the appliance to ensure that your preparation is
ready at the time of your choice, up to 15 hrs. in advance. The delayed
start program is not available for programs 4, 8, 9, 10, 11 and 12.
This step occurs after having selected the program, the crust colour and the
weight. The program time is displayed. Calculate the time difference between
the moment you start the programme and the time at which you want your
recipe to be ready. The machine automatically includes the programme cycle
duration. To access the delayed start, press the
appear on the display as well as the default time (15:00). To set the time, press
the button. The lights up. Press
If you make a mistake or wish to modify the time setting, hold down the
key until it emits an audio signal. The default time is displayed. Start
the operation again.
Some ingredients are perishable. Don't use the delayed start program for
recipes containing: raw milk, eggs, yoghurt, cheese, fresh fruit.

PRACTICAL ADVICE

1. All ingredients used must be at room temperature (unless otherwise
indicated), and must be weighed accurately. Measure the liquids
using the graduated cup provided. Use the spoon provided to
measure tablespoons on one side and teaspoons on the other.
Inaccurate measurements will yield bad results. Bread preparation is
very sensitive to temperature and humidity conditions. During hot
weather, it is recommended to use cooler liquids than usual. Likewise,
during cold weather, it may be necessary to warm the water or milk
(never exceed 35°C).
19°C 19°C
25°C 25°C
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button and the image will
to launch the delayed start program.
22°C 60°C
22°C 60°C
2. Use ingredients prior to their best-before date and keep them in a
cool, dry place.
3. The flour must be weighed accurately using a kitchen scale. Use
active dry baker's yeast (in pouches).
4. Avoid opening the lid during use (unless otherwise indicated).
5. Follow the exact order of the ingredients and the quantities indicated
in the recipes. First the liquids, and then the solids. The yeast must
not come into contact with the liquids or with the salt. Too much
yeast weakens the dough structure, which will rise a lot and will
subsequently sag during cooking.
General order to follow:
– Liquids (softened butter, oil, eggs, water, milk)
– Salt
– Sugar
– First half of the flour
– Powdered milk
– Specific solid ingredients
– Second half of the flour
– Yeast
6. During a power outage under 7 minutes, the
machine will save its status and will resume its
operation once the power comes online.
7. If you wish to have one bread cycle directly
follow another, wait for approximately 1 hr.
between both cycles to allow the machine
to cool and prevent any potential impact on
bread making.
8. When turning out your bread, the kneading
paddle may remain stuck inside it. In this case, use the hook to gently
remove it.
To do so, insert the hook in the kneading paddle's shaft, and then lift
to remove it.
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