Bedienungsanleitung Moulinex OW 5000 (Seite 2 von 11) (Englisch)

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BASIC

(progra

Lift out

pulling

sides,

Fit the

Place

the bre

other t

both s

Press t

The ind

The tim

down.

The cy

tsp. > te

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To getnecessary. Take the time to get to know it and don’t

be disappointed if your first attempts aren’t quite

perfect. But if you’re impatient to make your first loaf,

one of the recipes in the quick-start paragraph will

help you take your first steps.

Note that the texture of the bread you’ll get is more

compact than bread from a bakery.

Also, remember that all baked loaves have a hole

underneath where the kneading paddles are posi-

tioned while the bread is baking in the pan.

Bread plays an important role in our nutrition. Who

has never dreamed of making their own freshly

baked bread at home? Now you can using a

breadmaker.

Whether you are a beginner or an expert, all you

have to do is add the ingredients and the bread-

maker does the rest. You can easily make bread,

bread dough, pizza dough, brioche, pasta and jam

effortlessly. However be aware that to make the

most of your breadmaker a certain learning curve is

INTRODUCTION

FIRST STEPS

TIPS FOR MAKING GOOD BREAD

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 tempera-

ture (unless otherwise indicated) and must be

weighed exactly. Measure liquids with the gra-

duated beaker supplied. Measure liquids with

the graduated beaker supplied. Use the dou-

ble 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. Use packets of active dry

baker’s yeast. Unless otherwise indicated in the

recipe, do not use baking powder. Once a

packet of yeast has been opened, it should be

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 during use (unless other-

wise indicated). Carefully follow the order of

ingredients and quantities indicated in the reci-

pes. 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

MOULI XXL not Ref. 3313353 31/05/06 12:23 Page 15

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