manuale moulinex 3101

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MOULF35-Notice HomeBread 30/08/07 9:08 Page 3

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SAFETY RECOMMENDATIONS

For your safety, this appliance conforms withapplicable standards and regulations(Directives on low voltage, electromagneticcompatibility, materials in contact withfoodstuffs, environment, etc.)

1. CONDITIONS OF USE• This appliance is not intended to be

operated using an external timer orseparate remote control system.

• This appliance is not designed to be usedby people (including children) with aphysical, sensory or mental impairment, orpeople without knowledge or experience,unless they are supervised or given priorinstructions concerning the use of theappliance by someone responsible fortheir safety.

• Children must be supervised to ensure thatthey do not play with the appliance.

• Your appliance is designed for indoorhome use only.

• Unplug the appliance when you havefinished 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 notfunction correctly.

In either case, the appliance must be sentto the nearest approved service centre toeliminate any risk.See the guarantee documents.

• All interventions other than cleaning andeveryday maintenance by the customermust be performed by an authorisedservice centre.

• Do not immerse the appliance, powercord or plug in water or any other liquid.

• Do not leave the power cord hangingwithin reach of children.

• The power cord must never be close to orin contact with the hot parts of yourappliance, near a source of heat or over asharp corner.

• Do not use the appliance if the powercord or plug is damaged. The power cordmust be replaced by an authorisedservice centre to avoid any danger (seethe list in the service booklet).

• Do not touch the viewing windowduring and just after operation. Thewindow can reach a high temperature.

• Do not place the appliance on otherappliances.

• Do not use the appliance as a source ofheating.

• Do not place paper, card or plastic in theappliance and place nothing on it.

• Should any part of the appliance catchfire, do not attempt to extinguish it withwater. Unplug the appliance. Smotherflames with a damp cloth.

• For your safety, only use accessories andspare parts designed for your appliance.

• All appliances undergo strict qualitycontrol. Practical usage tests areperformed on randomly selectedappliances, which would explain any slighttraces of use.

• The knife supplied has a very sharp blade.Please ensure the sheath is put on againafter use and that the knife is put away ina safe place.

• At the end of the programme, alwaysuse oven gloves to handle the pan orhot parts of the appliance. Theappliance and baguette accessorybecome 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 orduring the programme.

• When using programme No. 11 (jam,compotes) watch out for steam and hotspattering when opening the lid.

• Caution, if the dough overflows the bakingcavity and touches the heating element, itcan catch fire, therefore:- do not exceed the quantities indicated

in the recipes- do not exceed 1500 g of dough in total

for the bread pan and 450 g of dough intotal for baguettes.

- do not exceed 280 g of flour and 1teaspoon of yeast for baguette recipes.

- do not exceed 900 g of flour and 5teaspoons of yeast for recipes in thebread pan.

• The measured noise level of this product is55 dBA. 19

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2. ELECTRICAL POWER SUPPLY• Make sure that the power it uses

corresponds to your electrical supplysystem. Any error in connection will cancelthe guarantee.

• You appliance must be plugged into anearthed socket. If this is not the case, anelectric shock may be received, possiblycausing serious lesions. For your safety,earthing must correspond to the electricalsystem standards applicable in yourcountry.

• Do not pull on the supply cord to unplugthe appliance.

• Only use an extension lead which is ingood condition and which has an earthplug, and ensure that the lead wire has across section at least equal to thatsupplied with the product.

3. REPAIRSRepairs should only be carried out byspecialists using original replacement parts.It is dangerous to try to repair an applianceyourself.

BEFORE USING FOR THE FIRST TIME

1. REMOVE PACKAGING• Take your appliance out of its packaging.

Keep your warranty card and carefullyread the operating instructions before usingyour appliance for the first time - fig. 1.

• Install your appliance on a stable surface.Remove all accessories from theappliance (measuring cup, slitter, etc.) -fig. 1.

2. CLEANING THE PAN• Clean the pan of the appliance with a

damp cloth. Dry thoroughly - fig. 2.A slight odour may be given off whenused for the first time.

3. USING YOUR APPLIANCE FOR THE FIRST TIME• Unroll the power cord and connect it to an

earthed socket - fig. 3.

DESCRIPTION

Bread panKneading paddlesLid with windowControl panela.Display screen

a1. Weight indicatora2. Crust coloura3. Menu selectiona4. Delay starta5. Warminga6. End of baking cyclea7. Timer display

b.Choice of programmesc. Weight selectiond.On/off buttone.Operating indicator lightf. Select crust colourg.Buttons for setting delayed start andadjusting the time for programme 14Baguette baking rack2 non-stick baguette baking trays

1.2.3.4.

5.6.

Accessories:Graduated beakera.Tablespoon measureb.Teaspoon measureHook for lifting out kneading paddlesBrushSlitter

7.8.

9.10.11.

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USING

1. BEFORE YOU USE YOUR HOME BREAD BAGUETTE• Lift out the bread trough by lifting the

handle and pulling forwards and backwardsto unclip the two sides, one by one - fig. 4.

• Fit the kneading paddles - fig. 5.

2. ADD THE INGREDIENTS• Put the ingredients in the pan in exactly

the order recommended (see useful tipson page 29) - fig. 6.

• Make sure that all ingredients areweighed with precision.

3. STARTING UP• Place the bread pan in the breadmaker -

fig. 7. Replace the bread trough andpress on one side then the other toengage the mixer drives and clip it in onboth sides - fig. 8.

• Close the lid. Plug in the bread maker -fig. 3.After you hear the beep,programme1 settings are displayed by default, i.e. 1000g, medium browning - fig. 9.

4.YOUR 1ST RECIPE: BASIC BREAD(programme )

• To get to know your breadmaker, wesuggest trying the BASIC BREAD recipefor your first loaf.

Browning > MediumWeight > 1000 gTime > 3 : 20

Ingredients:Oil > 2 tbspWater > 325 mlSalt > 2 tspSugar > 2 tbspPowdered milk > 2,5 tbspWhite bread flour > 600 g Yeast > 1,5 tsp

• To start your recipe, refer to stages 1, 2 and3 above.

• Then, start the BASIC BREAD programme bypressing the button - fig. 10. Theindicator light will come on. The timercolon flashes and the timer will countdown. The operating indicator lights up -fig. 13. The cycle will start.

• At the end of the cycle, refer to step 11below.

5. SELECTING THE OTHER PROGRAMMES• A default setting is displayed for each

programme - fig. 9. You will thereforehave to select the desired settingsmanually.

• Choosing a programme triggers a series ofsteps which are carried out automaticallyone after another.

• Press the “menu” button to choose from avariety of different programmes. To scrollthrough programmes 1 to 14, successivelypress the “menu” button - fig. 10.

• The time corresponding to the programmeselected is automatically displayed.

6. SELECTING THE BREAD WEIGHT• The bread weight is set by default at

1000 g. This weight is shown forinformational purposes. Certain recipescannot be used to make a 750-g loaf.Refer to the recipe book.

• Refer to the recipe details for moreinformation.

• Programmes 5, 9, 11, 12, 13, 14 do nothave weight settings.

• Press the button to set the chosenproduct – 750 g, 1000 g or 1500 g - fig. 11.The indicator light against the selectedsetting comes on.

7. SELECTING THE CRUST COLOUR• The crust colour is set to medium by

default.• Programmes 5, 11, 12 and 13 have no crust

colour setting. Three choices are possible:LIGHT/MEDIUM/DARK.

• If you want to change the default setting,press the button until the indicator lightfacing the desired setting comes on -fig. 12.

8. STARTING A PROGRAMME• To start the selected programme, press the

button - fig. 10. The programme startsup. The time corresponding to theprogramme is displayed. The successivestages take place automatically, one afterthe other.

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9. USING THE DELAY START PROGRAMME• You can programme the appliance up to

start 15 hours in advance to have yourpreparation ready at the time you want.This function cannot be used onprogrammes 5, 6, 10, 11, 12, 13, 14.

This step comes after selecting the pro-gramme, browning level and weight. The pro-gramme time is displayed. Calculate thetime difference between the moment whenyou start the programme and the time atwhich you want your preparation to beready.The machine automatically includes theduration of the programme cycles.Using the and buttons, display the cal-culated time ( up and down).Short presses change the time by intervals of10 min + a short beep. Holding the buttondown gives continuous scrolling of 10-minintervals.For example, it is 8 pm and you want yourbread to be ready for 7 am the next morning.Programme 11:00 using the and but-tons. Press the button. A beep is emitted.The facing indicator light switches on and the timer colon blinks. The countdownbegins. The ON light switches on.If you make a mistake or want to change thetime setting, hold down the button until itmakes a beep. The default time is displayed.Start the operation again.With the delayed start programme do notuse recipes which contain fresh milk, eggs,soured cream, yoghurt, cheese or freshfruit as they could spoil or stale overnight.

10. STOPPING A PROGRAMME• At the end of the cycle, the programme

stops automatically and the indicatorcomes on next to it .

• To stop the programme underway orcancel the delayed start, press and holdthe button 5 sec - fig. 10.

11. TAKING YOUR BREAD OUT OF THE PAN• This stage is not applicable to the

baguette cycle. Unplug the breadmakerat the end of the cooking or warmingcycle - fig. 14. Lift the bread pan out ofthe breadmaker by pulling on the handle.Always use oven gloves as the pan handleis hot, as is the inside of the lid - fig. 15.Turn out the hot bread and place it on arack for at least 1 hour to cool - fig. 16.

• it may happen that the kneading paddlesremain stuck in the loaf when it is turnedout.In this case, use the hook accessory asfollows:> once the loaf is turned out, lay it on its

side while still hot and hold it down withone hand, wearing an oven glove,

> with the other hand, insert the hook inthe axis of the kneading paddle and pullgently to release the kneading paddle -fig. 17,

> repeat for the second kneading paddle,> turn the loaf upright and stand on a grid

to cool.

DISCOVER THE PROGRAMMES AVAILABLE INTHE MENU

•The Basic white Bread programme is used tomake most bread recipes using white wheatflour.

• The French Bread programme correspondsto a traditional French crusty white breadrecipe.

• Wholemeal Programme is used to makewholemeal bread using wholemeal flour.

• The Wholemeal Bread programme should beselected when using wholemeal bread flour.

•The Fast Bread programme is specifically forthe FAST bread recipe. The weight andbrowning settings are not available in thisprogramme. The water for this recipe shouldbe between 35° and 40° C maximum.

• Gluten-free bread is to be made exclusivelyfrom gluten-free ready-made mixes. It issuitable for persons with celiac disease,

PROGRAMMES

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making them intolerant of the gluten presentin many cereals (wheat, rye, barley, oats,Kamut, spelt wheat etc.). Refer to thespecific recommendations on the packet.The trough must always be thoroughlycleaned to avoid any risk of contaminationwith other flours. In the case of a strictlygluten-free diet, take care that the yeastused is also gluten-free. The consistency ofgluten-free flours does not yield an idealdough. The dough sticks to the sides andmust be scraped down with a flexible plasticspatula during kneading. Gluten-free breadwill be of a denser consistency and palerthan normal bread.

• Bread is one of greatest contributors to ourdaily salt intake. Reducing salt consumptioncan help reduce the risks of cardio-vascularproblems.

• This bread is rich in omega 3 fatty acids,thanks to a complete and nutritionallybalanced recipe. Omega 3 fatty acidscontribute to the proper function of thecardiovascular system.

•The baguette programme enables you tomake your own baguettes. This programmecomprises 2 stages.1st stage > Kneading and rising of the dough.2nd stage > BakingThe baking cycle starts once you haveshaped your baguettes (to help you shapeyour baguettes, you will find an additionalguide with your bread machine).

• Can be used to make pastries and cakeswith baking powder.

•The Jams programme automatically cooks jamsand compots (stewed fruits) in the pan.

• Programme 12 only kneads. It is forunleavened pasta, like noodles for example.

• The Leavened Dough programme does notbake. It is a kneading and rising programmefor all leavened doughs such as pizzadough, rolls, sweet buns.

• The cooking programme is limited to 10 to 70min. only, adjustable in steps of 10 min, withlight medium or dark browning. It can beselected alone and used:a) with the Leavened 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 bakingcycle.

This programme does not enable you tocook baguettes.

The breadmaker should not be leftunattended when using programme 14.

To interrupt the cycle before it is finished,the programme can be stopped manuallyby holding down the button .

CYCLES

On pages 27-28 is a table showing the steps in the various cycles according to the chosenprogramme.

KNEADINGFor formingthe dough’sstructure sothat it canrise better.

RESTAllows thedough torest toimprovekneadingquality.

RISINGTime duringwhich theyeast works tolet the breadrise and todevelop itsaroma.

BAKINGTransformsthe doughinto breadand gives it a golden,crusty crust.

WARMINGKeeps the bread warmafter baking.It is recommende thatthe bread should beturned out promptlyafter baking, however.

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• Fats and oils: fats make the bread softerand tastier. It also stores better and longer.Too much fat slows down rising. If you usebutter, cut it into tiny pieces so that it isdistributed evenly throughout thepreparation, or soften it.You can substitute15g butter for 1 tablespoon of oil. Do notadd hot butter. Keep the fat from cominginto contact with the yeast, as fat canprevent yeast from rehydrating. Do not uselow fat spreads or butter substitutes.

• Eggs: eggs make the dough richer,improve the colour of the bread andencourage the development of the soft,white part. If you use eggs, reduce thequantity of liquid you use proportionally.Break the egg and top up with the liquiduntil you reach the quantity of liquidindicated in the recipe. Recipes aredesigned for one 50 g size egg; if youreggs are bigger, add a little flour; if theyare smaller, use less flour.

• Milk: recipes use either fresh or powderedmilk. If using powdered milk, add thequantity of water stated in the recipe. Itenhances the flavour and improves thekeeping qualities of the bread. For recipesusing fresh milk, you can substitute some ofit with water but the total volume mustequal the quantity stated in the recipe.

Semi-skimmed or skimmed milk is best toavoid bread having a close texture. Milkalso has an emulsifying effect which evensout its airiness, giving the soft, white part abetter aspect.

• Water: water rehydrates and activates theyeast. It also hydrates the starch in the flourand helps the soft, white part to form.Water can be totally or partially replacedwith milk or other liquids. Use liquids atroom temperature.

• Flour: the weight of the flour variessignificantly depending on the type offlour used. Depending on the quality ofthe flour,baking results may also vary.Keepflour in a hermetically sealed container, asflour reacts to fluctuations in atmosphericconditions, absorbing moisture or losing it.Use “strong flour”,“bread flour” or “baker’sflour” rather than standard flour. Addingoats, bran, wheat germ, rye or wholegrains to the bread dough will give asmaller, heavier loaf of bread.Using T55 flour is recommended unlessotherwise specified in the recipe. Ourrecipes are optimised for the use ofstandard T55 flour. In the event that youuse a blend of special flours for bread orbrioche or milk bread,do not exceed 1000g of dough in total for the bread pan and

INGRÉDIENTS

Kneading: the dough is in the 1st or 2nd

kneading cycle or in a stirring periodbetween rising cycles.

TIP During this cycle, and for programmes 1, 2, 3,4, 6, 7, 8, 9, 10 you can add ingredients: driedfruit or nuts, olives, bacon pieces, etc. A beepindicates when you can intervene.

See the summary table for preparation times(page 27-28) and the “extra” column.This column indicates the time that will bedisplayed on your appliance’s screen when thebeep sounds. For more precise information onhow long before the beep sounds, subtract the“extra” column time from the total baking time.For example:“extra” = 2:51 and “total time” =3:13, the ingredients can be added after22 min.

Rising: the dough is in the 1st, 2nd or 3rd risingcycle.

Baking: the bread is in the final baking cycle.The word “end” lights to indicate the end ofthe cycle.

Warming: for programmes 1, 2, 3, 4, 5, 6, 7, 8, 9,10, you can leave your preparation in theappliance. A one-hour warming cycleautomatically follows baking.The indicator lights.The display remains at 0:00 for one hour ofwarming. The appliance beeps at regularintervals. At the end of the cycle, it stopsautomatically after 3 beeps. To stop thewarming programme, unplug the appliance.

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450 g of dough in total for baguettes.Sifting the flour also affects the results: themore the flour is whole (i.e. the more of theouter envelope of the wheat it contains),the less the dough will rise and the denserthe bread. You can also find ready-to-usebread preparations on the market. Followthe manufacturer’s instructions when usingthese preparations. Usually, the choice ofthe programme will depend on thepreparation used. For example:Wholemeal bread - Programme 3.

• Sugar: use white sugar, brown sugar orhoney. Do not use unrefined sugar orlumps. Sugar acts as food for the yeast,gives the bread its good taste andimproves browning of the crust. Artificialsweeteners cannot be substituted forsugar as the yeast will not react with them.

• Salt: salt gives taste to food and regulatesthe yeast’s activity. It should not come intocontact with the yeast. Thanks to salt, thedough is firm, compact and does not risetoo quickly. It also improves the structure ofthe dough. Use ordinary table salt. Do notuse coarse salt or salt substitutes.

• Yeast: yeast is what makes the dough rise.Use active dry baker’s yeast in packets.The quality of yeast can vary, and it doesnot always rise in the same way.Bread cantherefore come out differently dependingon the yeast used.Old or poorly stored yeast will not work aswell as a freshly opened packet of dryyeast.

The proportions indicated are for flakeddried yeast. If you use fresh yeast, multiplythe quantity by 3 (in weight) and dilute theyeast in a small amount of warm waterwith a little sugar for more effective action.There are dry yeasts in the form of smallgranular pellets that have to berehydrated with a small amount of warmwater with a little sugar. These are used inthe same proportions as flaked dry yeast,but we recommend the latter as it is easierto use.

• Additives (olives, bacon pieces, etc.): youcan add a personal touch to your recipesby adding whatever ingredients you want,taking care:> to add following the beep for additional

ingredients, especially those that arefragile such as dried fruit,

> to add the most solid grains (such aslinseed or sesame) at the start of thekneading process to facilitate use of themachine (delayed starting, forexample),

> to thoroughly drain moist ingredients(olives),

> to lightly flour fatty ingredients for betterblending,

> not to add too large a quantity ofadditional ingredients, especiallycheese, fresh fruit and fresh vegetables,as they can affect the development ofthe dough,

> to finely chop nuts as they can cutthrough the loaf structure and reducethe cooked height.

BAGUETTE RECIPE

For this recipe, you will need all the baguetteaccessories supplied: 1 baguette bakingrack (5), 2 non-stick baking trays (6), 1 slitter(11) et 1 brush (10).

RECIPE TO MAKE 4 100 G BAGUETTES(programme )

Crust colour > Medium

Ingredients:Water > 170 mlSalt > 1 tspFlour T55 > 280 gDry yeast > 1 tsp

TIPTo give your baguettes a springier texture,add 1 tbsp oil to your recipe. If you want togive your 4 baguettes more colour, add 2 tspsugar to your ingredients.

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1ST STAGE: KNEEDING AND RISING OF THEDOUGH• Plug in the bread machine - fig. 3.• After the sound signal, programme 1 is

displayed by default - fig. 9.• Press the “menu” button and select

programme .• Select the crust colour out of the 3 options

available - fig. 12 :- 1 for sweet buns (Viennese pastries, milk

buns, brioche, etc.)- 2 or 3 for standard baguettes with

selected crust colour• Press button - fig. 10. The operating

light comes on and the 2 timer dots startblinking - fig. 13. The dough kneadingcycle starts up, followed by the rising cycle.

NOTE:

- The 2 stages (kneading and rising of thedough) take place automatically andlast a total of 1 hour and 21 minutes (26minutes of kneading followed by afurther 55 minutes rising for the dough)

- During the kneading stage, it is normal forthe dough not to be evenly blended.

- Once the preparation is finished, themachine goes into standby. Severalsound signals will tell you that thekneading and rising of the dough isfinished and the operating indicator willblink - fig. 13.

After the sound signals, the dough mustbe baked within one hour. After that time,the machine resets itself and thebaguette programme is lost.

2ND STAGE: SHAPING AND BAKING THEBAGUETTESTo help you through those 7 steps, refer to thebaguette shaping guide supplied.• Remove the pan from the machine -

fig. 15.• Sprinkle a little flour on your work surface.• Remove the dough from the pan and put

it on your work surface.• Roll the dough into a ball and, using a

knife, divide it into 4 lumps - fig. 18.• You will get 4 lumps of the same weight

that you will need to shape intobaguettes.

TIP To make your baguettes lighter and moreairy, leave the dough balls to rest for fiveminutes before shaping them.

Follow the steps below for each lump ofdough.1) Flatten the dough into a rectangular

shape, approximately 1 cm thick.

2) Fold in half along its length.

3) Starting at one edge of the rectangle, jointhe dough together by pressing it with thepalm of your hand throughout the lengthof the rectangle. You will thus get athinner, more even rectangle.

4) Turn the rectangle over again, positioningthe join on top.

5) Fold it in half again, rolling the dougharound your thumb and pressing the joinwith the palm of your hand, so that thedough remains taught.

6) Repeat steps 4 and 5 until you get thedesired length. The thickness and width ofthe dough must remain even.

The length of the baguette must be thesame as that of the non-stick baking tray(approximately 18 cm).

7) Roll the dough with your hands withoutpressing too much until you get a regularshape.

TIP You can vary the flavours of your breads byadding your own extra touch. For this, duringstage 7 above, simply dampen the doughballs and then roll them in sesame or poppyseeds.

• Once you have shaped the baguettes, laythem on the non-stick trays - fig. 19.

The join in the dough must beunderneath.

• For optimal results, make diagonal slits onthe top surface of the baguettes with atoothed knife or with the slitter supplied soas to get a 1 cm slit - fig. 20+21.

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PROG. BROWNING WEIGHT(g)

TOTAL TIME (h)

Dough preparation(Kneading-Rest-Rising)

(h)COOKING

(h)EXTRA

(h)KEEP HOT

(h)

1

1750

10001500

3:153:203:25

2:20

0:551:001:05

2:553:003:05

1:001:001:00

2750

10001500

3:153:203:25

0:551:001:05

2:553:003:05

1:001:001:00

3750

10001500

3:153:203:25

0:551:001:05

2:553:003:05

1:001:001:00

2

1750

10001500

3:343:393:44

2:24

1:101:151:20

3:173:223:27

1:001:001:00

2750

10001500

3:343:393:44

1:101:151:20

3:173:223:27

1:001:001:00

3750

10001500

3:343:393:44

1:101:151:20

3:173:223:27

1:001:001:00

3

1750

10001500

3:373:423:47

2:32

1:051:101:15

3:173:223:27

1:001:001:00

2750

10001500

3:373:423:47

1:051:101:15

3:173:223:27

1:001:001:00

3750

10001500

3:373:423:47

1:051:101:15

3:173:223:27

1:001:001:00

4

1750

10001500

3:453:503:55

2:45

1:001:051:10

3:173:223:27

1:001:001:00

2750

10001500

3:453:503:55

1:001:051:10

3:173:223:27

1:001:001:00

3750

10001500

3:453:503:55

1:001:051:10

3:173:223:27

1:001:001:00

5 - 1000 1:20 0:35 0:45 - 1:00

CYCLE CHART

TIP You can vary the aspect of your baguettesby making cuts with scissors throughout thelength of the baguette.

• Using the brush supplied, generouslydampen the top of the baguettes, whileavoiding any accumulation of water onthe non-stick trays.

• Place your 2 non-stick trays holding thedough on the baguette rack supplied -fig. 22.

• Set the baguette rack in your breadmachine in place of the pan.

• Press the button once again to resumethe programme and start the baking ofyour baguettes - fig. 23.

• At the end of the baking cycle, unplug thebread machine - fig. 14 ; Remove thebaguette rack. Always use oven mitts asthe rack is very hot.

• Remove the baguettes from the non-sticktrays and leave them to cool on a rack -fig. 24.

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PROG. BOWNING WEIGHT(g)

TOTAL TIME(h)

Dough preparation(Kneading-Rest-Rising)

(h)COOKING

(h)EXTRA

(h)KEEP HOT

(h)

6

1750

10001500

2:152:202:25

1:15

1:001:051:10

2:051:102:15

1:001:001:00

2750

10001500

2:152:202:25

1:001:051:10

2:051:102:15

1:001:001:00

3750

10001500

2:152:202:25

1:001:051:10

2:051:102:15

1:001:001:00

7

1750

10001500

3:373:423:47

2:27

1:101:151:20

3:173:223:27

1:001:001:00

2750

10001500

3:373:423:47

1:101:151:20

3:173:223:27

1:001:001:00

3750

10001500

3:373:423:47

1:101:151:20

3:173:223:27

1:001:001:00

8

1750

10001500

3:453:503:55

2:40

1:051:101:15

3:223:273:32

1:001:001:00

2750

10001500

3:453:503:55

1:051:101:15

3:223:273:32

1:001:001:00

3750

10001500

3:453:503:55

1:051:101:15

3:223:273:32

1:001:001:00

9

1 - 2:07

1:21

0:46 1:46 1:00

2 - 2:03 0:42 1:42 1:00

3 - 2:14 0:53 1:53 1:00

10

1750

10001500

1:201:251:30

0:15

1:051:101:15

1:151:201:25

1:001:001:00

2750

10001500

1:201:251:30

1:051:101:15

1:151:201:25

1:001:001:00

3750

10001500

1:201:251:30

1:051:101:15

1:151:201:25

1:001:001:00

11 - - 1:05 0:15 0:50 - -

12 - - 0:15 0:15 - - -

13 - - 1:25 1:25 - - -

14

1

-

0 to 10 in steps

of 10 min.

-

0 to 10 in steps

of 10 min.

- -2

3

Note: for programmes 1 to 10 inclusive, total time does not include the keep hot time.28


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PRACTICAL 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 graduatedbeaker supplied. Measure liquids withthe graduated beaker supplied. Use thedouble doser supplied to measureteaspoons on one side and tablespoonson the other. All spoon measures are leveland not heaped. Incorrect measurementsgive bad results.

• Follow the preparation order.> Liquids (butter, oil, eggs, water, milk)> Salt> Sugar> Flour, first half> Powdered milk> Specific solid ingredients> Flour, second half> Yeast

• It is important to measure the quantity offlour precisely.That is why you should weighout flour using a kitchen scale. Use packetsof flaked dried yeast (sold in the Uk as EasyBake or Fast Action Yeast). Unless otherwiseindicated in the recipe, do not use bakingpowder. Once a packet of yeast has beenopened, it should be sealed, stored in acool place and used within 48 hours.

• To avoid spoiling the proving of the dough,we advise that all ingredients should beput in the bread pan at the start and thatyou should avoid opening the lid duringuse (unless otherwise indicated). Carefullyfollow the order of ingredients andquantities indicated in the recipes. First theliquids, then the solids. Yeast should notcome into contact with liquids, sugar orsalt.

• Bread preparation is very sensitive totemperature and humidity conditions. Incase of high heat, use liquids that arecooler than usual. Likewise, if it is cold, itmay be necessary to warm up the wateror milk (never exceeding 35°C). Any liquidused should be tepid, about 20 to 25°C(except for Super Fast Bread which shouldbe 35 to 40°C max.).

• It can also sometimes be useful tocheck the state of the dough during the

second kneading: it should form an evenball which comes away easily from thewalls 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 undertakenvery gradually (no more than 1 tablespoonat a time) and wait to see if there is animprovement before continuing.

• A common error is to think that addingmore yeast will make the bread risemore. Too much yeast makes the structureof the bread more fragile and it will rise alot and then fall while baking. You candetermine the state of the dough justbefore baking by touching it lightly withyour fingertips: the dough should beslightly resistant and the fingerprint shoulddisappear little by little.

2. USING YOUR BREAD MACHINE• If there is a power cut: if, during the

cycle, the programme is interrupted by apower cut or mishandling, the machinehas a 7-min protection time during whichthe settings are saved. The cycle startsagain where it stopped. Beyond that time,the settings are lost.

• If you plan to run a second programmebake a second loaf, open the lid andwait 1 hour before beginning the secondpreparation.

• For the baguette programme, after thekneading and dough rising stages, youhave to use the dough within one hourfollowing the sound signals. Beyond thattime, the machine resets itself and thebaguette programme is lost.

29


2.

Thof

Th

Thha

Thlum

Thar

Thorco

The button was pressedduring baking

Not enough flour

Too much flour

Not enough yeast

Too much yeast

Not enough water

Too much water

Not enough sugar

Poor quality flour

Wrong proportions of ingredients (too much)

Water too hot

Water too cold

Wrong programme

Bread risestoo much

Bread fallsafter risingtoo much

Bread doesnot riseenough

Crust notgoldenenough

Sides brownbut bread notfully cooked

Topand sides

floury

CLEANING AND MAINTENANCE

GUIDE TO IMPROVE YOUR RESULTS

• Unplug the appliance and let it cooldown.

• Clean the body of the appliance and theinside of the pan with a damp sponge. Drythoroughly.

• Wash the bread pan, the paddle, thebaguette holder and the non-stick platesin hot water.

• If the kneading paddles remains stuck inthe pan, let it soak for 5 to 10 min.

• Remove the lid to clean it with hot water.• Do not wash any part in a dishwasher.• Do not use household cleaning products,

scouring pads or alcohol. Use a soft, dampcloth.

• Never immerse the body of the applianceor the lid.• Do not put to the baguette holder and the

non-stick plates away in the bread pan soas not to scratch the coating.

Possible causes

1. FOR BREADNot getting the expected results? This table will help you.

Results

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2. FOR BAGUETTES

PROBLEMS/FAULTS POSSIBLE CAUSES SOLUTIONS

The dough is not of a regular cross section.

The rectangle shape at thestart is not regular or of aconstant thickness.

Flatten out using a rolling pinif necessary.

The dough is hard to shape.

There is not enough water inthe mixture.

The dough has been workedtoo much.

Your mixture has not beensuccessful, start again.

Form a ball again, leave torest for 10 minutes and thenstart again from thebeginning.

Fashion the dough in twostages, with a 5 min rest inthe middle.

The dough is sticky and it ishard to shape baguettes.

You have put too muchwater in the mixture

The water was too warmwhen it went into themixture.

Flour your hands lightly, butnot the dough or the worksurface, if possible, andcontinue to fashion thebaguettes.

The dough tears easily or islumpy on the surface.

The dough has been workedtoo much.

Form a ball again, leave torest for 10 minutes and thenstart again from thebeginning.

Fashion the dough in twostages, with a 5 min rest inthe middle.

The cuts in the dough ballare not very clear.

The dough is sticky – youhave poured too muchwater into the mixture.

The blade is not sharpenough.

You are too hesitant whencutting.

Start the baguette stageagain by flouring your handslightly, but not the dough orthe work surface, if possible.

Use the blade supplied orfailing that a very sharpserrated knife.

Use a quick, sharp cuttingmovement.

The cuts tend to close upor do not open out duringcooking.

The dough is sticky – youhave poured too muchwater into the mixture.

The surface of the doughwas not stretched enoughwhen it was being shaped.


Start again, pulling thedough harder when youwrap it around your thumb.

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• Inblorea

• Tdinthna

TECHNICAL TROUBLESHOOTING GUIDE

The dough tears on the sidesduring cooking.

The cut into the dough is notdeep enough.

Refer to page 26 to see theideal shape for the cuts.

The cooked baguettes stickto the tray.

You have dampened thedough too much.

The baguette holding platesstick too much.

Remove the excess wateradded with the brush.

Gently oil the plates beforeplacing the dough on them.

The baguettes are notgolden enough.

You forget to brush water onthe dough before putting inthe oven.

You put too much flour onthe baguettes whenshaping them.

The room temperature ishigh (over 30°C).

Be careful next time.

Brush well with water beforeputting in the oven.

Use colder water (between10 and 15°C) and/or a littleless yeast.

The baguettes have notsufficiently risen.

You forgot the yeast in yourmixture.Your yeast may have gonepast its best-before date.There was not enough waterin your mixture.The baguettes were squashedand flattened too muchduring the shaping phase.


PROBLEMS SOLUTIONS

The kneading paddles remain stuck •Let it soak before removing it.in the bread trough

The kneading paddles remain stuck •Lightly oil the kneading paddles before mixing the in the loaf ingredients in the bread pan or use the accessory

to turn out the loaf (page 22).

After pressing on , nothing happens •The machine is too hot. Wait 1 hour between 2 cycles.•A delayed start has been programmed.

After pressing on , the motor is on •The pan has not been correctly inserted.but no kneading takes place •Kneading paddle missing or not installed properly.

After a delayed start, the bread •You forgot to press on after programming.has not risen enough or nothing •The yeast has come into contact with salt and/or water.happens •Kneading paddle missing.

Burnt smell •Some of the ingredients have fallen outside the pan: let the machine cool down and clean the insideof the machine with a damp sponge and withoutany cleaning product.

•The preparation has overflowed: the quantity of ingredients used is too great, notably liquid. Follow the proportions given in the recipe.

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ENVIRONMENT

• In accordance with current regulations,before disposing of an appliance nolonger needed, the appliance must berendered inoperative (by unplugging itand cutting off the supply cord).

Environment protection first!

Your appliance contains valuable materialswhich can be recovered or recycled.Leave it at a local civic waste collectionpoint.

WARRANTY

• This product has been designed fordomestic use only. Any professional use,innapropriate use or failure to comply withthe instructions, the manufacturer acceptsno responsibility and the guarantee will notapply.

• Read the instructions for use carefullybefore using your appliance for the firsttime: any use which does not conform tothese instructions will absolve Moulinexfrom any liability.

FOR A DETAILED VIDEO ON THE SHAPING OF THEBAGUETTES, DOWNLOAD THE FILMED INSTRUCTIONS ONTHE FOLLOWING INTERNET SITES:

www.moulinex.fr / www.moulinex.com /

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manuale moulinex 3101

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