Bedienungsanleitung Moulinex ow 2000 30 (Seite 6 von 12) (Englisch)

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If there is a power cut: if, during the cycle, the pro-

gramme is interrupted by a power cut or mishand-

ling, 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 set-

tings 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 to allow the

appliance to cool down completely.

PRACTICAL ADVICE

You can programme the appliance up to start 13

hours in advance to have your preparation ready

at the time you want.

This function cannot be used on programmes 8,

9, 10, 11, 12.

This step comes after selecting the programme,

browning level and weight. The programme time is

displayed. 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 buttons, display the calcula-

ted time ( up and down).

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 buttons.

Press the button - an audible signal will be given

and colon of the timer display will blink. The count-

down begins. The ON light switches on.

If you make a mistake or want to change the time

setting, hold down the button until it makes a

beep. The default time is displayed. Start the opera-

tion again.

With the delayed start programme do not use reci-

pes which contain fresh milk, eggs, soured cream,

yoghurt, cheese or fresh fruit as they could spoil or

stale overnight.

FATS AND OILS: fats make the bread softer and tas-

tier. 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 but-

ter. 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 develop-

ment 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 one 50 g size egg; if your

eggs are bigger, add a little flour; if they are smal-

ler, 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 par-

tially replaced with milk or other liquids. Use liquids at

room temperature.

DELAYED START PROGRAMME

LES INGREDIENTS

VBM400 MOULI not Ref 3313347 19/06/06 11:56 Page 21

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