Moulinex OW6101 User Manual

Displayed below is the user manual for OW6101 by Moulinex which is a product in the Bread Makers category. This manual has pages.

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home bread baguette

JPM & Associés • marketing-design-communication

NC00129052 • 06/2015

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145

ENGLISH

page

1 DESCRIPTION 146

2 SAFETY GUIDELINES 147

3 BEFORE YOU START 151

4 CLEANING AND MAINTENANCE 158

5 CYCLES 159

6 INGREDIENTS 160

7 PRACTICAL TIPS 161

8 PREPARING AND MAKING BAGUETTES 162

9 HOW TO IMPROVE YOUR RESULTS 165

10 TECHNICAL TROUBLESHOOTING GUIDE 168

11 WARRANTY 168

12 ENVIRONMENT 168

13 CYCLES TABLE 169

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Bread pan

Kneading paddles

Lid with window

Control panel

a. Display screen

a1. Baguette shaping indicator

a2. Menu selection

Weight indicator

a4. Crust colour

a5. Delay start

a6. Timer display

b. Choice of programmes

c. Weight selection

d. Buttons for setting the delayed start

and setting the time for programme

e. Operating indicator light

f. On/off button

g. Select crust colour

Baguette cooking support

2 non-stick baguette baking trays

Accessories:

Slitter

a. Tablespoon measure = tbsp

b. Teaspoon measure = tsp

Hook for lifting out kneading paddles

Brush

Graduated beaker

10.

11.

4.a4

4.a6

4.a5

4.a1

4.a2

4.a3

1DESCRIPTION

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SAFETY INSTRUCTIONS

IMPORTANT SAFEGUARDS

• This appliance is not intended to be

operated by means of an external timer

or separate remote-control system.

• This appliance is intended for domestic

household use only. It is not intended to

be used in the following applications,

and the guarantee will not apply for:

- staff kitchen areas in shops, offices and

other working environments;

- farm houses;

- by clients in hotels, motels and other

residential type environments;

- bed and breakfast type environments.

• 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

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that they do not play with the appliance.

• If the power supply cord is damaged, it

must be replaced by the manufacturer

or its service agent or a similarly

qualified person in order to avoid a

hazard.

• This appliance can be used by children

aged from 8 years and above and

persons with reduced physical, sensory

or mental capabilities or lack of

experience and knowledge if they have

been given supervision or instruction

concerning use of the appliance in a safe

way and understand the hazards

involved. Children shall not play with

the appliance. Children under the age of

8 years should not use this appliance

unless continuous supervision by a

responsible adult is given. Cleaning and

user maintenance shall not be made by

children unless they are older than 8

years and supervised.

Keep the appliance and its cord out of

reach of children less than 8 years.

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• Your appliance is intended for

domestic use inside the home only at

an altitude below 4000 m.

• Caution: risk of injury to improper use of

the appliance.

• Caution: the surface of heating element

is subject to residual heat after use.

• The appliance must not be immersed in

water or any other liquid.

• Do not exceed the quantities indicated

in the recipes.

In the bread pan:

- do not exceed a total of 1500 g of

dough,

- do not exceed a total of 930 g of flour

and 15 g of yeast.

In the baguette baking trays:

- Do not cook over 450 g of dough at a

time.

- Do not use more than 280 g of flour and

6 g of yeast per cooking batch.

• Use a cloth or a wet sponge to clean the

parts in contact with food.

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• Please read the instructions carefully before

using your appliance for the first time. The

manufacturer cannot be held responsible in

the event of improper use.

• For your safety, this appliance conforms with

applicable standards and regulations

(Directives on low voltage, electromagnetic

compatibility, materials in contact with

foodstuffs, environment, etc.)

• Use on a flat, stable heat-resistant work

surface, away from any contact with water

and never use underneath a built in kitchen

alcove.

• Make sure that the power it uses corresponds

to your electrical supply system. Any error in

connection will cancel the guarantee.

• Your appliance must be plugged in to an

earthed power socket otherwise you run the

risk of receiving an electric shock which may

cause serious injury. For your own safety you

must make sure that your earthing complies

with the mains installation standards

applicable in your country. If your mains

installation isn’t earthed you must ask an

approved electrician to bring your mains up

to the required standards before you plug any

appliances in.

• Your appliance is designed for indoor home

use only.

• Unplug the appliance when you have

finished using it and when you clean it.

• Do not use the appliance if:

- the supply cord is defective or damaged,

- the appliance has fallen to the floor and

shows visible signs of damage or does not

function correctly.

In either case, the appliance must be sent to

the nearest approved service centre to

eliminate any risk. See the guarantee

documents.

All interventions other than cleaning and

everyday maintenance by the customer must

be performed by an authorised service

centre.

• Do not immerse the appliance, power cord or

plug in water or any other liquid.

• Do not leave the power cord hanging within

reach of children.

• The power cord must never be close to or in

contact with the hot parts of your appliance,

near a source of heat or over a sharp corner.

• Never move the appliance while it is in use.

•Do not touch the viewing window during

and just after operation. The window can

reach a high temperature.

• Do not pull on the supply cord to unplug the

appliance.

• Only use an extension lead which is in good

condition and which has an earth plug, and

ensure that the lead wire has a cross section

at least equal to that supplied with the

product.

• Do not place the appliance on other

appliances.

• Do not use the appliance as a source of

heating.

• Never use the appliance to cook preparations

other than bread and jam.

• Do not place paper, card or plastic in the

appliance and place nothing on it.

• Should any part of the appliance catch fire, do

not attempt to extinguish it with water.

Unplug the appliance. Smother flames with a

damp cloth.

For your safety, only use accessories and

spare parts designed for your appliance.

•At the end of the programme, always use

oven gloves to handle the pan or hot parts

of the appliance. The appliance and

baguette accessory become very hot

during use.

• Never obstruct the air vents.

• Be very careful, steam can be released when

you open the lid at the end of or during the

programme.

• The sound pressure level of this appliance has

been measured as being 69 dBA.(decibel A-

weighting)

Environment protection rst!

iYour appliance contains valuable materials which can be recovered or recycled.

‹Leave it at a local civic waste collection point.

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BEFORE USING FOR THE FIRST TIME

1. REMOVE PACKAGING

• Take your appliance out of its packaging. Keep your warranty

card and carefully read the operating instructions before using

your appliance for the first time

• Install your appliance on a stable surface. Remove the

accessories and any stickers either inside or on the outside of

the appliance.

Warning

•

This scoring tool is very sharp.

Handle it with care.

3. CLEANING

THE PAN

• Clean the pan of the

appliance with a damp

cloth. Dry thoroughly. A

slight odour may be

given off when used for

the first time.

• Then fit the mixers.

The kneading is

improved if the

kneading blades are

set facing each

other.

2. BEFORE USING YOUR APPLIANCE

• Remove the baking pan by pulling the handle upwards.

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4. STARTING UP

• Place the bread pan in the

breadmaker.

• Replace the bread trough

and press on one side then

the other to engage the

mixer drives and clip it in

on both sides.

• Unwind the lead and

connect it to an earthed

electrical socket.

• After the acoustic signal,

programme 1 and medium

browning are displayed by

default.

To get to know your bread maker we suggest trying the BASIC BREAD recipe for

your first loaf. See the "BASIC BREAD PROGRAMME" instructions on page 164.

5. SELECT A PROGRAMME (SEE CHARACTERISTICS IN THE TABLE ON THE NEXT

PAGE)

• A default setting is displayed for each programme. You will therefore have to select the

desired settings manually.

• Choosing a programme triggers a series of steps which are carried out automatically one

after another.

• Press the “menu” button to choose from a variety of

different programmes. To scroll through programmes 1 to

16, successively press the “menu” button.

• The time corresponding to the programme selected is

automatically displayed.

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DISCOVER THE PROGRAMS PROPOSED IN THE MENU

1. Baguette

The Baguette program allows you to make your own

baguettes at home.

The program consists of two stages.

1st stage > Mixing the dough and letting it rise

2nd stage > Cooking

The cooking cycle starts after you have prepared the

dough (in order to help you do this, we have included a

complementary guide in your bread-making machine).

2. Sugared

Baguettes For small sweet breads: Viennese, milk breads, brioches

etc…

3. Cooking your

Baguettes

Program 3 allows you to cook your baguettes from

previously prepared dough. The machine should not be left

unattended while program 3 is running. To interrupt the

cycle manually before it ends, press the button

continually for more than 3 seconds.

4. Basic White Bread

This programme allows you to make most white bread

recipes using wheat our.

5. French Bread Programme 5 is for traditional French white bread recipes

airy in the middle.

6. Wholemeal Bread

Programme 6 is selected when using our for wholemeal

bread.

7. Sweet Bread

Programme 7 is suited to recipes which contain more fat

and sugar. If you use ready made mixes for making

brioches or milk loaves, do not exceed 1000 g of dough in

total.

8. Super Fast White

Bread

Programme 12 is specic to the QUICK bread recipe which

you will nd in the recipe book supplied with the

appliance. The water for this recipe must be 35°C

maximum.

9. Gluten Free

Bread

This kind of bread is suitable for people who cannot digest

the gluten (coeliac disease) in several grains (wheat, barley,

rye, oats, kamut, spelt, etc.). The tank should always be

cleaned so that there is no risk of contamination with other

ours. In the case of a strict gluten-free diet, make sure that

the yeast used is also gluten free. The consistency of

gluten-free ours means they do not mix as well. The

dough therefore has to be folded in from the edges during

the kneading process with a exible plastic spatula. Gluten-

free bread is thicker in consistency and lighter in colour

than normal bread.

The only weight available for this program

is 1,000g.

ACCESSORIES

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10. Salt Free Bread Reducing salt consumption can help reduce the risks of

cardio-vascular problems.

11. Omega 3 Rich

Bread

This bread is rich in Omega 3 fatty acid thanks to its

balanced and nutritionally whole recipe. Omega 3 fatty

acids contribute to the health and well functioning of the

cardio-vascular system.

12 . Loaf Cooking

This baking programme enables you to cook for 10 to

70 minutes only, which time can be adjusted by groups of

10 minutes, for light, medium or dark browning. It can be

selected on its own and used:

a) in association with the raised dough programme,

b) to heat or crisp up bread that has already been cooked

and which has cooled

c) to nish baking in the event of a prolonged power cut

during a baking cycle. This programme cannot be used

to bake individual loaves. The breadmaker should not

be left unattended when using programme 12. To stop

the cycle before the end, stop the programme

manually by pressing the button for a long time.

13. Bread Dough

The Leavened Dough programme does not bake. It is a kneading

and rising programme for all leavened doughs such as pizza

dough, rolls, sweet buns.

14. Cake Program 14 makes it possible to make pastries and cakes

using baking powder. For this programme, only the 1000g

weight is available.

15. Jam Programme 15 automatically cooks jam in the tank. The

fruit must be roughly chopped and pitted.

16. Pasta Dough Programme 16 only kneads. It is for unleavened pasta, like

noodles for example.

ACCESSORIES

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6. SELECTING THE BREAD WEIGHT

• The bread weight is set by default at 1500 g. This weight is

shown for informational purposes.

• Some recipes will not allow you to make a 750 g bread.

• Refer to the recipe details for more information.

• The setting of the weight is not available for

programmes 3, 9, 12, 13, 14, 15, 16.

• For programmes 1 to 2, you can select two weights :

- Approximately 400 g for 1 batch (4 baguette), the

visual indicator lights up opposite 750 g.

- Approximately 800 g for 2 batches (8 baguette), the

visual indicator lights up opposite 1500 g.

• Press the button to set the chosen product – 750 g,

1000 g or 1500 g. The indicator light against the selected

setting comes on.

7. SELECTING THE CRUST COLOUR

• The crust colour is set to medium by default.

• The browning setting is not available for programmes 13,

15, 16. Three choices are possible: LOW/MEDIUM/HIGH.

• If you want to change the default setting, press the

button until the indicator light facing the desired setting

comes on.

8. STARTING A PROGRAMME

• In order to open the selected program, press the

button. The program starts. The corresponding time

appears on screen. The successive stages follow one

another automatically.

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9. USING THE DELAY START PROGRAMME

• You can programme the appliance so that your bread is ready at the time you choose,

up to 15 hours in advance.

The timer programme is not available for programmes 3, 8, 12, 13, 14, 15, 16.

This stage takes place after selecting the programme, browning level and weight.

The programme time is displayed. Calculate the time difference between when you start the

programme and time when you want the preparation to be ready. The machine

automatically includes the duration of the programme cycles. Use buttons and to

display the time calculated ( upwards and downwards). Pressing quickly gives

movement in 10 min steps. Holding the button down longer gives continuous movement in

10 min steps.

Example 1: it is 20:00 and you want your bread to be ready at 7:00 the next morning.

Programme 11 hours using buttons and . Press button . An acoustic signal is

emitted.

is displayed and the 2 dots on the timer flash. The countdown begins. The pilot lamp

lights up. No acoustic signal will be emitted while a programme is running in delayed timer mode.

If you make a mistake or wish to change the time setting, press and hold down button

until it emits an acoustic signal. The default time is displayed.

Start the operation again.

Example 2: In the case of baguette programme 1, it is 8:00 and you want your baguettes to

be ready at 19:00h. Programme 11 hours using the and keys. Press the button. An

acoustic signal is emitted. PROG is displayed and the 2 dots on the timer flash. The

countdown begins. The pilot lamp lights up. If you make a mistake or wish to change the

time setting, press and hold down button until it emits an acoustic signal. The default

time is displayed.

Start the operation again.

PLEASE NOTE: you should plan to shape your baguettes 47 min. before the end of the

cooking time (i.e. at 18:13) or, if making a double batch, 2X47 min. before the end of the

cooking time (i.e. at 17:26).

For cooking times for other individual roll programmes, see the table of cooking times

on p. 169.

The shaping times for the individual roll programmes are not included in the calculation of

the delayed start times.

Some ingredients are perishable. Do not use the time programme for recipes

containing: fresh milk, yogurt, cheese or fresh fruit.

In delayed start, silent mode is automatically activated.

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11.

TAKING YOUR

BREAD OUT OF THE

PAN

(This step does not

concern the "baguette")

•

Unplug the breadmaker at

the end of the cooking or

warming cycle.

• Remove the baking pan by

pulling the handle

upwards. Always use oven

gloves because the pan

handle and the inside of the

lid are hot.

• Turn out the hot bread and

place it on a rack for at least

1 hour to cool.

• It may happen that the

kneading paddles remain

stuck in the loaf when it is

turned out.

In this case, use the hook

accessory as follows:

> once the loaf is turned

out, lay it on its side while

still hot and hold it down

with one hand, wearing an

oven glove,

> with the other hand,

insert the hook in the axis of

the kneading paddle and

pull gently to release the

kneading paddle,

> repeat for the second

kneading paddle,

> turn the loaf upright and

stand on a grid to cool.

• To preserve the pan’s non-

stick qualities, do not use

metallic utensils to turn out

the bread.

10. STOPPING A PROGRAMME

• At the end of the cycle, the programme stops

automatically; 0:00 appears. Several beeps are emitted

and the operating indicator light blinks.

• To stop the programme underway or cancel the delayed

start, press and hold the button 5 sec.

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CLEANING AND MAINTENANCE

• Do not wash any part in a dishwasher.

• Do not use household cleaning products, scouring pads or

alcohol. Use a soft, damp cloth.

• Never immerse the body of the appliance or the lid.

• Do not store the baking tray and the non-stick plates in the

bread machine as this could scratch its coating.

• Unplug the device and leave it to cool with the lid open.

• Remove the lid, if you need to turn the product over.

• Clean the outside and inside of the appliance with a damp

sponge. Dry carefully.

• Wash the tank, the mixing blades, the baking tray and the

non-stick plates with hot soapy water.

• If the kneading blades stay in the mixing bowl, soak for

5 to 10 minutes.

> 10 min.

• If necessary, remove the lid

to clean it with hot water.

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CYCLES

• A table page 169 - 173 describes the breakdown of the various programme cycles.

Pétrissage :

During this cycle, and for programmes 1, 2, 4, 5, 6, 7, 9, 10, 11, 14, you have the

possibility of adding ingredients: dried fruit and nuts, olives, bacon pieces, etc. A

sound signal will tell you when to intervene.

While the programs mentioned above are underway, press the MENU button once to

find out how much time there is left until the “add ingredients” signal sounds.

For programmes 1 to 2, press the MENU button twice to find out how find out how

much time remains before shaping the baguettes.

Please refer to the Cooking Times table on pages 169 - 173, and to the "extra" column.

This column indicates the time that will appear on the screen of your device when you

hear the sound signal.

In order to find out exactly when you will hear the sound signal, just subtract the time

that appears in the "extra" column from the total cooking time.

Ex: if "extra" = 2:51 and "total cooking time" = 3:13, the ingredients can be added after

22 minutes.

Warming : for programmes 1, 2, 4, 5, 6, 7, 8, 9, 10, 11, 14, you can leave your preparation in

the appliance. A one-hour warming cycle automatically follows baking. The display remains

at 0:00 during keeping warm hour. A beep is heard at regular intervals.

The operating indicator light flashes.

At the end of the cycle the appliance stops automatically and beeps several times.

Kneading > Rest > Rising > Baking > Warming

For forming

the dough’s

structure so

that it can

rise better.

Allows the

dough to rest

to improve

kneading

quality.

Time during

which the

yeast works

to let the

bread rise

and to

develop its

aroma.

Transforms

the dough

into bread

and gives it a

golden, crusty

crust.

Keeps the bread

warm after baking.

It is recommende

that the bread

should be turned

out promptly after

baking, however.

INGREDIENTS

Fat and oil: fats make the bread softer and tastier. It will also keep better and for longer. Too

much fat slows down rising. If you use butter, make sure that it is cold and dice it to distribute

it evenly in the preparation. Do not add warm butter. Avoid the fat coming into contact with

the yeast because the fat could prevent the yeast from rehydrating.

Eggs: eggs enrich the dough, improve the colour and encourage good development of the

interior. Recipes are calculated for one medium egg weighing 50 g; if the eggs are larger, add

less liquid; if the eggs are smaller then you will have to add a little more liquid.

Milk: you can use fresh milk (cold, unless stated otherwise in the recipe) or powdered milk.

Milk also has an emulsifying effect which forms more regular air cells and therefore gives the

interior of the bread a good appearance.

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Water: water rehydrates and activates the yeast. It also hydrates the starch in the flour and

allows the interior of the bread to be formed. Water may be partially or completely replaced

by milk or other liquids. Temperature: see paragraph in the "preparation of recipes" section

(page 161).

Flour: the weight of the flour varies considerably depending on the type of flour used.

Depending on the quality of the flour, the baking results of the bread may also vary. Keep

the flour in an airtight container because it reacts to ambient conditions, either absorbing or

losing humidity. It is preferable to use "strong", "bread making quality" or “bakery” flour

rather than standard flour. Adding oats, bran, wheat germ, rye or even whole grains to the

bread dough will give a heavier bread that has not risen as much.

The use of T55 flour is recommended, unless stated otherwise in the recipes. If using

special flour mixtures for bread or brioche or milk bread, do not exceed a total of 1000

g of dough. See the manufacturer's recommendations for the use of these

preparations. Sieving the flour also affects results: the more complete the flour is (i.e. it

contains part of the wheat grain husk, the less the dough will rise and the heavier the bread

will be.

Sugar: use white or brown sugar or honey. Do not use sugar lumps. Sugar feeds the yeast,

gives the bread a good flavour and improves browning of the crust.

Salt: gives the bread taste and regulates the activity of the yeast. It should not come into

contact with the yeast. Thanks to the salt, the dough is firm, compact and does not rise too

quickly. It also improves the structure of the dough.

Yeast: baker's yeast comes in several forms: fresh in small cubes, dried active yeast for

rehydration or instant dried yeast. Yeast is sold in supermarkets (bakery or chilled sections),

but you can also buy fresh yeast at the bakery. Fresh or instant dried yeast should be directly

incorporated into the baking pan of your machine with the other ingredients. However, you

can break up the fresh yeast with your fingers to spread it around the mixture. Only dried

active yeast (which comes in small balls) should be mixed with a little warm water before use.

The ideal temperature is around 35°C; below this it will be less effective and above this it risks

losing its activity. Make sure that you keep to the recommended doses and think about

multiplying the quantities if you use fresh yeast (see the table of equivalences below).

Quantity/weight equivalence between dried yeast and fresh yeast:

Dried yeast (cc)

1 1,5 2 2,5 3 3,5 4 4,5 5

Fresh yeast (g)

9 13 18 22 25 31 36 40 45

Additives (nuts, olives, chocolate chips, etc): you can customise your recipes with any

additional ingredients you like, taking care that:

> You pay attention to the acoustic signal for adding ingredients, especially the most fragile ones

> The more solid grains (such as linseed or sesame) can be incorporated from the start of

kneading to facilitate the use of the machine (e.g. delayed start)

> You freeze chocolate chips so that they are more resistant to kneading.

> Very wet or very fatty ingredients are drained well (e.g. . olives or bacon), dried on kitchen paper

and lightly dusted with flour for better incorporation and smoothness

> Ingredients should not be incorporated in quantities that are too large, at the risk of disrupting

the correct development of the dough, keep to the quantities indicated in the recipes

> No additives fall outside the pan.

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PRATICAL ADVICE

1. Preparing the recipes

• All ingredients used must be at room temperature (unless otherwise indicated) and must

be weighed exactly.

Measure liquids with the graduated beaker supplied. Measure liquids with the

graduated beaker supplied. Use the double doser supplied to measure teaspoons on

one side and tablespoons on the other. All spoon measures are level and not heaped.

Incorrect measurements give bad results.

• Follow the preparation order.

> Liquids (butter, oil, eggs, water, milk)

> Salt

> Sugar

> Flour, first half

• It is important to measure the quantity of flour precisely. That is why you should weigh out

flour using a kitchen scale. Use packets of flaked dried yeast (sold in the Uk as Easy Bake or

Fast Action Yeast). Unless otherwise indicated in the recipe, do not use baking powder.

Once a packet of yeast has been opened, it should be sealed, stored in a cool place and

used within 48 hours.

• To avoid spoiling the proving of the dough, we advise that all ingredients should be put in

the bread pan at the start and that you should avoid opening the lid during use (unless

otherwise indicated). Carefully follow the order of ingredients and quantities indicated in

the recipes. First the liquids, then the solids. Yeast should not come into contact with

liquids, sugar or salt.

• Bread preparation is very sensitive to temperature and humidity conditions. In case of

high heat, use liquids that are cooler than usual. Likewise, if it is cold, it may be necessary

to warm up the water or milk (never exceeding 35°C). For best results, we recommend that

you stick to an overall temperature of 60° C (water temperature + flour temperature +

surrounding air temperature). For example: if the surrounding air temperature in your

home is 19°C, make sure that the flour temperature is 19°C and the water temperature is

22°C (19 + 19 + 22 = 60°C).

• It can also sometimes be useful to check the state of the dough during the second

kneading: it should form an even ball which comes away easily from the walls of the pan.

> if not all of the flour has been blended into the dough, add a little more water,

> if the dough is too wet and sticks to the sides, you may need to add a little flour.

Such corrections should be undertaken very gradually (no more than 1 tablespoon at a

time) and wait to see if there is an improvement before continuing.

• A common error is to think that adding more yeast will make the bread rise more. Too

much yeast makes the structure of the bread more fragile and it will rise a lot and then fall

while baking. You can determine the state of the dough just before baking by touching it

lightly with your fingertips: the dough should be slightly resistant and the fingerprint

should disappear little by little.

• When shaping the dough, do not work it for too long because you may not get the

expected result after cooking.

2. Using your bread machine

• 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. The cycle starts again where it stopped. Beyond that time, the settings are lost.

• If you do make two loaves in succession with the traditional Loaf programme, wait

1 hour before starting the second loaf. Otherwise the error code E01 is displayed (except

for programmes 1 and 12).

*• When you use the Baguette program after the dough had been kneaded and has risen, you

must use the dough within an hour after you hear the sound signals. After one hour, the

machine restarts and the Baguette program is lost.

> Powdered milk

> Specific solid ingredients

> Flour, second half

> Yeast

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162

8PREPARING AND MAKING BAGUETTES

To make this bread you need all of the accessories dedicated to this function: 1

baguette baking stand (5), 2 non-stick plates for baking baguettes (6), 1 slashing tool

(7) and 1 pastry brush (10).

1. How to mix and grow your dough

• Plug in the bread maker. • After the acoustic signal, programme 1 is displayed by default.

• Select the browning level.

• We advise against only baking one batch because the result

would be too well done.

• If you opt for baking 2 batches: it is advisable to shape all your

rolls and keep half in the fridge for the second batch.

• Press the button . The pilot lamp lights up and the 2 dots

on the timer flash. The dough kneading cycle begins, followed

by the dough rising.

Notes:

• During the kneading stage, it is normal for some parts not to

be well mixed.

• When the preparation is completed the bread maker switches

to standby. Several acoustic signals tell you when the dough

has been kneaded and has risen and the pilot lamp also

flashes. The baguette shaping indicator lights up.

After the dough kneading and rising stages, you must use your dough within an hour

of hearing the beeps. Beyond that, the machine resets and the programme is lost. In

this case, we recommend using programme 3 for baking the baguettes.

2. Example of preparation and baking of baguettes

To help you through those steps, refer to the baguette shaping guide supplied. We are

showing you what a baker does, but after a few trials, you will be able to create your

own shapes. Whatever you do, the result is guaranteed.

• Remove the pan from the machine.

• Lightly flour the work surface.

• Take the dough out of the pan and place it on the work surface.

• Shape the dough into a ball and use a knife to divide it into 4

pieces.

• You will obtain 4 pieces of equal weight which are to be shaped

into baguettes.

For lighter baguettes, leave the dough pieces to rest for 10 minutes before shaping

them.

The length obtained for the baguette should correspond to the size of the non-stick

plate (approximately 18 cm).

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163

You can vary the flavours by adding ingredients to your rolls. To do this, just moisten

the dough pieces and then roll them in sesame or poppy seeds.

• After preparing the baguettes, lay them out on the non-stick

plates.

The seam of the baguettes should be at the bottom.

• For best results, slash the top of the

baguettes diagonally using a

serrated knife or the slashing tool

supplied to obtain a 1 cm opening.

You can vary the presentation of your baguettes and make incisions using scissors

along the length of the baguette.

• Using the pastry brush provided, generously moisten the top of the baguettes, avoiding

water accumulating on the non-stick plates.

• Place the 2 non-stick plates containing the baguettes on the baguette stand supplied.

• Install the baguette stand in your bread maker instead of the pan.

• Press the button again to restart the programme and start baking your baguettes.

• At the end of the baking cycle, there are 2 solutions available to you:

when baking 4 baguettes

• Unplug the bread maker. Remove the baguette stand.

• Always use oven gloves because the stand is very hot.

• Remove the baguettes from the non-stick plates and leave them to cool on a rack.

when baking 8 baguettes (2x4)

• Remove the baguette stand. Always use oven gloves because the stand is very hot.

• Remove the baguettes from the non-stick plates and leave them

to cool on a rack.

• Take the other 4 baguettes out of the fridge (already slashed and

moistened).

• Position them on the plates (without burning yourself).

• Put the stand in the machine and press again.

• At the end of the baking time you can unplug the machine.

• Remove the baguettes from the non-stick plates and leave them

to cool on a rack.

2cm

1cm

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164

BASIC BREAD (PROGRAM 4)

Browning > Medium

Unit weight > 1000 g

Ingredients

Water > 325 ml

Salt > 2 tsp

Sugar > 2 tbsp

Powdered milk > 2.5 tbsp

T55 Flour > 600 g

Dehydrated yeast > 1.5 tsp

tsp > teaspoon

tbsp > tablespoon To start your recipe, please refer to stages 1 to 7 in the

"Use" section.

Then start the BASIC BREAD program by pressing the

button . The use signal turns on.

The digital watch colon flashes.

The cycle begins.

Once the cycle is completed, please refer to stage 11.

Important: Based on the same principle, you can

make other traditional bread recipes such as:

French Bread, Whole Bread, Sweet Bread, Quick

Bread, Gluten-Free Bread, Salt-Free Bread. Just

select the corresponding program on your

appliance menu.

BAGUETTE (PROGRAM 1)

Makes 4 baguettes weighing about 100 g each

Browning > Medium

Ingrédients

Water > 170 ml

Salt > 1 tsp

T55 Flour > 280 g

Dehydrated yeast > 1 tsp

tsp > teaspoon

tbsp > tablespoon To make this recipe, please refer to section 8, "Preparing

and making baguettes".

In order to make your baguettes even softer,

add 1 tbsp of oil to your recipe. If you wish to

make your 4 breads browner, add 2 tsp of sugar

to your ingredients.

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165

1. FOR THE BREADS

9HOW TO IMPROVE YOUR RESULTS

The bread hasn't

turned out as you

hoped? This table

should help you to

improve things

RESULTS

Bread rises

too much

Bread falls

after rising

too much

Bread does

not rise

enough

Crust not

golden

enough

Sides

brown but

bread not

fully

cooked

Top

and sides

oury

POSSIBLE CAUSES

The

button was

pressed during baking

Not enough our

Too much our

Not enough yeast

Too much yeast

Not enough water

Too much water

Not enough sugar

Poor quality our

Wrong proportions

of ingredients

(too much)

Water too hot

Water too cold

Wrong programme

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166

2. FOR THE BAGUETTES

The bread hasn't

turned out as you

hoped? This table

should help you to

improve things

POSSIBLE CAUSE SOLUTION

The dough is not the

same width all along.

The shape of the initial rectangle

is not regular or does not have

the same thickness.

Roll out with the rolling pin if necessary.

The dough is sticky; it

is dicult to shape the

rolls.

There is too much water in the

preparation. Reduce the quantity of water.

The water has been incorporated

in the recipe at too high a

temperature.

Lightly our the hands but not the dough or

the work surface if possible and continue to

make the rolls.

The dough tears.

The our lacks gluten. Use pastry our (T 45).

The dough lacks exibility. Leave to rest for 10 min before shaping.

The shapes are irregular. Weigh the dough pieces so that they are all

the same size.

The dough is

compact/the dough is

hard to shape.

The recipe needs more water. Check the recipe or add water if the our is

not absorbent enough.

There is too much our in the

preparation.

Roughly pre-shape and leave to rest before

nal shaping.

Add a little water at the start of kneading.

The dough has been worked too

much.

Leave to stand for 10 min before shaping.

Flour the work surface as little as possible.

Shape the dough by working it as little as

possible.

Shape the dough in 2 stages with a 5 min. rest

in between.

The rolls touch each

other and are not

baked enough.

Incorrect positioning on the

plates.

Optimise the space on the plates to set out

the dough pieces.

Dough too liquid.

Add the correct amount of liquid.

Recipes are for eggs weighing 50 gr.

f the eggs are larger reduce the amount of

water.

The rolls are stuck to

the plates and have

burned.

Too much browning agent.

Choose a lower browning level.

Avoid letting the browning agent run onto

the plate.

You have wet the dough pieces

too much.

Remove the excess water applied with the

pastry brush.

The supporting plates are too

sticky.

Lightly oil the supporting plates before

placing the dough pieces on them.

The rolls are not brown

enough.

You have forgotten to brush your

dough pieces with water before

putting them in the oven.

Be more careful next time you make bread.

You have put too much our on

the rolls during shaping.

Brush them well with water using the pastry

brush before putting them in the oven.

The ambient temperature is high

(+ 30°C).

Use colder water (between 10 and 15°C)

and/or a little less yeast.

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167

The bread hasn't

turned out as you

hoped? This table

should help you to

improve things

POSSIBLE CAUSE SOLUTION

The rolls have not risen

enough.

You have forgotten to add yeast

to the recipe / not enough yeast. Follow the instructions in the recipe.

Your yeast may have been out of

date. Check the Best Before date.

Your recipe needed more water. Check the recipe or add water if the our is

too absorbent.

The rolls have been crushed too

much during shaping. Handle the dough as little as possible during

shaping.

Dough worked too much.

The rolls have risen too

much.

Too much yeast. Add less yeast.

Risen too much. Flatten the rolls slightly once they have been

placed on the plates.

The incisions in the

dough are not open.

The dough is sticky: you have

added too much water to the

recipe.

Start the roll shaping stage again, lightly

ouring your hands,

but not the dough or the work surface if

possible.

The blade is not sharp enough. Use the blade supplied or, if not a very sharp

serrated knife.

Your cuts are not rm enough. Cut with a swift movement, without

hesitation.

The cuts have a

tendency to close up

or do not open during

baking.

The dough was too sticky: you

have added too much water to

the recipe.

Check the recipe or add our if it is not

absorbing the water enough.

The surface of the dough was

not stretched enough during

shaping.

Start again, pulling the dough more when

rolling it around the thumb.

The dough tears at the

edges on baking.

The cut on the dough piece is

not deep enough. See page 163 for the ideal shape of the cuts.

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168

TECHNICAL TROUBLESHOOTING GUIDE

PROBLEMS SOLUTIONS

The kneading paddles remain stuck in the

bread trough. • Let it soak before removing it.

The kneading paddles remain stuck in the

loaf. • Use the accessory to turn out the loaf page 157.

After pressing on nothing happens. • The machine is too hot. Wait for 1 hour between 2 cycles

error code E01.

• A delayed start has been programmed.

After pressing on the motor is on but no

kneading takes place.

• The pan has not been correctly inserted.

• Kneading paddle missing or not installed properly.

After a delayed start, the bread has not

risen enough or nothing happens.

• You forgot to press on after programming.

• The yeast has come into contact with salt and/or water.

• Kneading paddle missing.

Burnt smell.

• Some of the ingredients have fallen outside the pan: let the

machine cool down and clean the inside of the machine

with a damp sponge and without any cleaning product.

• The preparation has overowed: the quantity of

ingredients used is too great, notably liquid. Follow the

proportions given in the recipe.

WARRANTY

• This product has been designed for domestic use only. Any professional use, innapropriate

use or failure to comply with the instructions, the manufacturer accepts no responsibility

and the guarantee will not apply.

• Read the instructions for use carefully before using your appliance for the first time: any use

which does not conform to these instructions will absolve Tefal from any liability.

ENVIRONMENT

• In accordance with current regulations, before disposing of an appliance no longer needed,

the appliance must be rendered inoperative (by unplugging it and cutting off the supply

cord).

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169

750*

= 1 cuisson

(400 g)

(voir page 11)

1500***

= 2 cuissons

(800 g)

(voir page 11)

750*

= 1 ongeveer

(400 g)

(zie pagina 35)

1500***

= 2 ongeveer

(800 g)

(zie pagina 35)

750*

= 1

etwa (400 g)

(siehe Seite 59)

1500***

= 2

etwa (800 g)

(siehe Seite 59)

750*

= 1 circa

(400 g)

(consultare pagina 83)

1500***

= 2 circa

(800 g)

(consultare pagina 83)

750*

= 1 cerca

(400 g)

(consulte la página 107)

1500***

= 2 cerca

(800 g)

(consulte la página 107)

750*

= 1

cerca (400 g)

(ver página 131)

1500***

= 2

cerca (800 g)

(ver página 131)

750*

= 1 baking

(400 g)

(see page 155)

1500***

= 2 baking

(800 g)

(see page 155)

FAIBLE • NIEDRIG

•

LAAG

•

DEBOLE • LIGERO • FRACO

•

LOW

MOYEN

•

GEMIDDELD

•

MITTEL

•

MEDIO

• MEDIO •

MÉDIO

•

MEDIUM

FORT

•

DONKER

•

DUNKEL

•

FORTE

•

FUERTE

•

FORTE

•

HIGH

Remarque : la durée totale n’inclut pas le temps de maintien au chaud.

Opmerking: bij de totale tijdsduur is niet de tijd van het warmhouden inbegrepen.

Hinweis: die Warmhaltezeit ist nicht in der Gesamtzeit enthalten.

Attenzione: la durata totale non include il tempo di mantenimento al caldo.

Nota: la duración total no incluye el tiempo de mantenimiento del calor.

Nota: a duração total não inclui o tempo de manutenção do calor.

Note: the total time does not include the time to keep warm.

TABLEAUX DES CYCLES - TABEL MET CYCLI - ZYKLUSTABELLE -

TABELLA DEI CICLI - CUADRO DE CICLOS - TABELA DE CICLOS -

CYCLES TABLE

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170

ABCDE F G H I J

POIDS

(g) DORAGE TEMPS

TOTAL (h) TEMPS

PREPARATION

FAÇONNAGE CUISSON

1ère FOURNEE

(h)

CUISSON

2ème FOURNEE

(h)

TEMPS

AFFICHE

AU BIP (h)

MAINTIEN

AU CHAUD

(h)

GEWICHT

(g) BRUINING TOTALE TIJD

(u) BEREIDINGSTIJD VORMEN BAKKEN

1e LADING

(u)

BAKKEN

2e LADING

(u)

TIJD

GETOOND

BIJ PIEPTOON

WARMHOUDEN

(u)

GEWICHT

(g) BRÄUNUNGS-

GRAD ZEIT TOTAL

(Std.) VOR-

BEREITUNGSZEIT FORMEN BACKEN

DER 1. PORTION

(Std.)

BACKEN

DER 2. PORTION

(Std.)

WÄHREND DER

SIGNALTÖNE AN-

GEZEIGTE ZEIT

WARMHALTEN

(h)

QUANTITÀ

(g) DORATURA TEMPO

TOTALE

(h)

TEMPO

PREPARAZIONE

FORMA COTTURA

1ª INFORNATA

(h)

COTTURA

2ª INFORNATA

(h)

TEMPO

VISUALIZZATO

AL BIP

MANTENI-

MENTO

AL CALDO (h)

PESO

(g) DORADO TIEMPO

TOTAL (h) TIEMPO

PREPARACIÓN

MOLDEADO COCCIÓN

de primera

HORNADA (h)

COCCIÓN

de segunda

HORNADA (h)

TIEMPO MOS-

TRADO AL SONAR

EL PITIDO

MANTENI-

MIENTO

EN CALIENTE (h)

PESO

(g) TOSTAGEM TEMPO

TOTAL (h) TEMPO PREPARAÇÃO COZEDURA

1.ª FORNADA

(h)

COZEDURA

2.ª FORNADA

(h)

TEMPO MOS-

TRADO NO SINAL

SONORO

MANUTENÇÃO

DO CALOR (h)

EN WEIGHT

(g) BROWNING TOTAL TIME

(h) PREPARATION

TIME SHAPING BAKING

1st BATCH

(hours)

BAKING

2nd BATCH

(hours)

TIME DIS-

PLAYED ON

BEEPING (h)

KEEP WARM

(hours)

750*

02:02

01:05

00:57 - 01:39

01:00

1500**

02:59 00:57 02:36

750*

02:07 01:02 - 01:44

1500**

03:09 01:02 02:46

750*

02:12 01:07 - 01:49

1500**

03:19 01:07 02:56

750*

02:02

1:05

00:57 - 01:39

01:00

1500**

02:59 00:57 02:36

750*

02:07 01:02 - 01:44

1500**

03:09 01:02 02:46

750*

02:12 01:07 - 01:49

1500**

03:19 01:07 02:56

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171

ABCDE K J L

POIDS

(g) DORAGE TEMPS

TOTAL (h) TEMPS

PREPARATION

CUISSON

(h)

MAINTIEN

AU CHAUD

(h)

EXTRA

(h)

GEWICHT

(g) BRUINING TOTALE TIJD

(u) BEREIDINGSTIJD BAKKEN

(h)

WARMHOUDEN

(u)

EXTRA

(h)

GEWICHT

(g) BRÄUNUNGSGRAD ZEIT TOTAL

(Std.) VOR-

BEREITUNGSZEIT BACKEN

(h)

WARMHALTEN

(h)

EXTRA

(h)

QUANTITÀ

(g) DORATURA TEMPO

TOTALE

(h)

TEMPO

PREPARAZIONE

COTTURA

(h)

MANTENIMENTO

AL CALDO (h)

EXTRA

(h)

PESO

(g) DORADO TIEMPO

TOTAL (h) TIEMPO

PREPARACIÓN

COCCIÓN

(h)

MANTENIMIENTO

EN CALIENTE (h)

EXTRA

(h)

PESO

(g) TOSTAGEM TEMPO

TOTAL (h) TEMPO COZEDURA

(h)

MANUTENÇÃO

DO CALOR (h)

EXTRA

(h)

EN WEIGHT (g) BROWNING TOTAL TIME (h) PREPARATION

TIME BAKING

(h) KEEP WARM

(hours) EXTRA

(h)

0:10

0:40

-0:10

0:40 -

750 g

02:52

01:57

00:55

01:00

02:22

1000 g

02:57 01:00 02:27

1500 g

03:02 01:05 02:32

750 g

02:52 00:55 02:22

1000 g

02:57 01:00 02:27

1500 g

03:02 01:05 02:32

750 g

02:52 00:55 02:22

1000 g

02:57 01:00 02:27

1500 g

03:02 01:05 02:32

750 g

03:05

02:05

01:00

02:42

1000 g

03:10 01:05 02:47

1500 g

03:15 01:10 02:52

750 g

03:05 01:00 02:42

1000 g

03:10 01:05 02:47

1500 g

03:15 01:10 02:52

750 g

03:05 01:00 02:42

1000 g

03:10 01:05 02:47

1500 g

03:15 01:10 02:52

750 g

03:00

02:00

01:00

02:37

1000 g

03:05 01:05 02:42

1500 g

03:10 01:10 02:47

750 g

03:00 01:00 02:37

1000 g

03:05 01:05 02:42

1500 g

03:10 01:10 02:47

750 g

03:00 01:00 02:37

1000 g

03:05 01:05 02:42

1500 g

03:10 01:10 02:47

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172

ABCDE K J L

1000 g

02:11

01:11

01:00 01:00 -

750 g

03:14

02:29

00:45

01:00

02:50

1000 g

03:19 00:50 02:55

1500 g

03:24 00:55 03:00

750 g

03:14 00:45 02:50

1000 g

03:19 00:50 02:55

1500 g

03:24 00:55 03:00

750 g

03:14 00:45 02:50

1000 g

03:19 00:50 02:55

1500 g

03:24 00:55 03:00

750 g

01:28

00:43

00:45

01:00

01:12

1000 g

01:33 00:50 01:17

1500 g

01:38 00:55 01:22

750 g

01:28 00:45 01:12

1000 g

01:33 00:50 01:17

1500 g

01:38 00:55 01:22

750 g

01:28 00:45 01:12

1000 g

01:33 00:50 01:17

1500 g

01:38 00:55 01:22

750 g

03:00

01:55

01:05

01:00

02:37

1000 g

03:05 01:10 02:42

1500 g

03:10 01:15 02:47

750 g

03:00 01:05 02:37

1000 g

03:05 01:10 02:42

1500 g

03:10 01:15 02:47

750 g

03:00 01:05 02:37

1000 g

03:05 01:10 02:42

1500 g

03:10 01:15 02:47

750 g

03:10

02:10

01:00

02:37

1000 g

03:15 01:05 02:42

1500 g

03:20 01:10 02:47

750 g

03:10 01:00 02:37

1000 g

03:15 01:05 02:42

1500 g

03:20 01:10 02:47

750 g

03:10 01:00 02:37

1000 g

03:15 01:05 02:42

1500 g

03:20 01:10 02:47

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173

/ /

00:15 00:15 - / /

/ /

01:30 - 01:30 / /

1000 g

02:08 00:25 01:43 01:00 01:45

/ /

01:15 01:15 - / /

750 g

0:10

1:10

0:10

1:10 / /

1000 g

1500 g

750 g

1000 g

1500 g

750 g

1000 g

1500 g

ABCDE K J L

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