Practical Advice - TEFAL PF220838 Instrucciones De Uso

press the button. The lights up. Press
to launch the delayed start program.
If you make a mistake or wish to modify
the time setting, hold down the
it emits an audio signal. The default time is
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PRACTICAL ADVICE

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.
Use ingredients prior to their best-before
date and keep them in a cool, dry place.
The flour must be weighed accurately
using a kitchen scale. Use active dry baker's
yeast (in pouches).
Avoid opening the lid during use (unless
otherwise indicated).
19°C 19°C
25°C 25°C
displayed. Start the operation again.
Some ingredients are perishable. Don't
use the delayed start program for recipes
key until containing: raw milk, eggs, yoghurt,
cheese, fresh fruit.
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).
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.
22°C 60°C
22°C 60°C
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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
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Warnings for the use of gluten-free
programs
Menus 1, 2 and 3 must be used to make
gluten-free breads or cakes. For each
program, a single weight is available.
Gluten-free breads and cakes are suitable
for those who have an intolerance to the
gluten (celiac disease sufferers) present
in several cereals (wheat, barley, rye, oat,
kamut, spelt, etc.).
It is important to avoid cross-
contamination with flours containing
gluten. Exercise special care cleaning the
pan and the kneading paddle, as well as
all utensils being used to make gluten-free
breads and cakes. You must also ensure
that the yeast used contains no gluten.
Gluten-free recipes have been developed
based on the use of preparations (also
During a power outage under 7 minutes,
the machine will save its status and will
resume its operation once the power
comes online.
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.
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.
called ready-to-use mixes) for gluten-free
bread that are either Schär or Valpiform
type.
Blends of flour types must be sifted with
the yeast to prevent lumps.
When the program is launched, it is
necessary to assist the kneading process:
scrape down any unmixed ingredients on
the sides towards the centre of the pan
using a non-metallic spatula.
Gluten-free bread cannot rise as much as
a traditional bread. It will be of a denser
consistency and lighter colour than normal
bread.
All premix brands do not yield the same
results: the recipes may have to be
adjusted. It is therefore recommended to
conduct some tests (see example below).
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