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CLEANING AND MAINTENANCE
• Unplug the appliance.
• Clean all the parts, the appliance itself and
the inside of the pan with a damp cloth. Dry
thoroughly - K.
• Wash the pan and kneading paddles in hot
soapy water.
If the kneading paddles remain stuck in the
pan, let it soak for 5 to 10 min.
• If necessary, remove the cover to clean it in
hot water - L.
• Do not wash
any part
in a dishwasher.
• Do not use household cleaning products,
scouring pads or alcohol. Use a soft, damp
cloth.
• Never immerse the body of the appliance or
the lid.
other ingredients. Remember to crumble the
fresh yeast with your fingers to make it dis-
solve more easily. Only active dried yeast (in
small granules) must be mixed with a little
tepid water before use. Choose a temperature
close to 35°C, less and it will not rise as well,
more will make it lose its rising power. Keep to
the stated amounts and remember to multiply
the quantities if you use fresh yeast (see equi-
valents chart below).
Equivalents in quantity/weight between dried
yeast and fresh yeast:
Dried yeast (in tsp.)
1 1,5 2 2,5 3 3,5 4 4,5 5
Fresh yeast (in g)
9 13 18 22 25 31 36 40 45
Additives (dried fruit or nuts, olives.): add
a personal touch to your recipes by adding
whatever ingredients you want, taking care:
> to add following the beep for additional in-
gredients, especially those that are fragile
such as dried fruit,
> to add the most solid grains (such as linseed
or sesame) at the start of the kneading pro-
cess to facilitate use of the machine (delayed
starting, for example),
> to thoroughly drain moist ingredients
(olives),
> to lightly flour fatty ingredients for better
blending,
> not to add too large a quantity of additional
ingredients, especially cheese, fresh fruit and
fresh vegetables, as they can affect the de-
velopment of the dough, respect the quanti-
ties indicated in the recipes,
> to finely chop nuts as they can cut through
the loaf structure and reduce the cooked
height,
> to have no ingredients fallen outside the pan.
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