Practical Advice - Moulinex BDM UNO 1KG MLX Manual De Instrucciones

DESCRIPTION
1 - lid with window
2 - control panel
a - display screen
b - on/off button
c - weight selection
d - buttons for setting delayed start
and adjusting the time for programmes 11
e - select crust colour
f - choice of programmes
g - operating indicator light

PRACTICAL ADVICE

Preparation
1 Please read these instructions carefully: the
method for making bread with this appliance
is not the same as for hand-made bread.
2 All ingredients used must be at room
temperature (unless otherwise indicated)
and must be weighed exactly. 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.
3 For successful bread making using the correct
ingredients is critical. Use ingredients before
their use-by date and keep them in a cool,
dry place.
4 It is important to measure the quantity
of flour precisely. That is why you should
weigh out flour using a kitchen scale.
EN
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.
5 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
3 - bread pan
4 - kneading paddle
5 - graduated beaker
6 - teaspoon measure/
tablespoon measure
7 - hook accessory for lifting
out kneading paddle
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.
General order to be followed:
> Liquids (butter, oil, eggs, water, milk)
> Salt
> Sugar
> Flour, first half
> Powdered milk
> Specific solid ingredients
> Flour, second half
> Yeast
Using
• 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).
• 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.
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