Practical Advice - Moulinex home bread OW3000 Manual Del Usuario

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MLX-OW3000-3315366a

You can programme the appliance up to start 15 hours in advance to have your prepara-

tion ready at the time you want. This function cannot be used on programmes 5,6,7,9,10.

This step comes after selecting the programme, browning level and weight. The programme time is dis-

played. Calculate the time difference between the moment when you start the programme and the time at

which you want your preparation to be ready.

The machine automatically includes the duration of the programme cycles.

Using the

and

Short presses change the time by intervals of 10 min + a short beep.

Holding the button down gives continuous scrolling of 10-min intervals.

For example, it is 8 pm and you want your bread to be ready for 7 am the next morning. Programme 11:00

using the

and

Press the

button. A beep is emitted. The facing indicator light

blinks. The countdown begins. The ON light switches on.

If you make a mistake or want to change the time setting, hold down the

The default time is displayed. Start the operation again.

With the delayed start programme do not use recipes which contain fresh milk, eggs, soured cream,

yoghurt, cheese or fresh fruit as they could spoil or stale overnight.

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 plan to run a second programme bake a second loaf, open the lid and wait 1 hour

before beginning the second preparation.

Fats and oils: fats make the bread softer and tastier. It also stores better and longer. Too much fat

slows down rising. If you use butter, cut it into tiny pieces so that it is distributed evenly throughout the

preparation, or soften it. You can substitute 15g butter for 1 tablespoon of oil. Do not add hot butter. Keep

the fat from coming into contact with the yeast, as fat can prevent yeast from rehydrating. Do not use

low fat spreads or butter substitutes.

Eggs: eggs make the dough richer, improve the colour of the bread and encourage the development of

the soft, white part. If you use eggs, reduce the quantity of liquid you use proportionally. Break the egg and

top up with the liquid until you reach the quantity of liquid indicated in the recipe. Recipes are designed for

50 g size eggs; if your eggs are bigger, add a little flour; if they are smaller, use less flour.

Milk: recipes use either fresh or powdered milk. If using powdered milk, add the quantity of water stated

in the recipe. It enhances the flavour and improves the keeping qualities of the bread. For recipes using

fresh milk, you can substitute some of it with water but the total volume must equal the quantity stated in

the recipe. Semi-skimmed or skimmed milk is best to avoid bread having a close texture. Milk also has an

emulsifying effect which evens out its airiness, giving the soft, white part a better aspect.

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

soft, white part to form. Water can be totally or partially replaced with milk or other liquids. Use liquids at

room temperature.

Flour: the weight of the flour varies significantly depending on the type of flour used. Depending on the qua-

lity of the flour, baking results may also vary. Keep flour in a hermetically sealed container, as flour reacts to

fluctuations in atmospheric conditions, absorbing moisture or losing it. Use "French T55 flour", "strong flour",

"bread flour" or "baker's flour" rather than standard flour, unless otherwise indicated in the recipe.

27/03/08

10:09

DELAYED START PROGRAMME

buttons, display the calculated time (

buttons.