Хлебопечки Moulinex OW210130 - инструкция пользователя по применению, эксплуатации и установке на русском языке. Мы надеемся, она поможет вам решить возникшие у вас вопросы при эксплуатации техники.
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EN
You may program the appliance to ensure that your preparation is ready at the time of
your choice, up to 15 hrs. in advance. Please refer to the cycle chart (see the end of the
instruction manual).
This step occurs after having selected the program, the crust colour and the weight. The program
time is displayed. To adjust the delayed start time, press
and
. The machine displays the
total duration prior to the end of cooking. The lights up. Press
to launch the delayed start
program.
If you make a mistake or wish to modify the time setting, hold down the
key until it emits
an audio signal. The default time is displayed. Start the operation again.
Some ingredients are perishable. Don't use the delayed start program for recipes containing: raw
milk, eggs, yoghurt, cheese, fresh fruit.
DELAYED START PROGRAM
PRACTICAL ADVICE
1. All ingredients used must be at room temperature (unless otherwise indicated), and must be
weighed accurately.
Measure the liquids using the graduated cup provided. Use the spoon
provided to measure tablespoons on one side and teaspoons on the other.
Inaccurate
measurements will yield bad results.
Bread preparation is very sensitive to temperature
and humidity conditions.
During hot weather, it is recommended to use cooler liquids than
usual. Likewise, during cold weather, it may be necessary to warm the water or milk (never
exceed 35°C).
2. Use ingredients prior to their best-before date and keep them in a cool, dry place.
3. The flour must be weighed accurately using a kitchen scale.
Use active dry baker's yeast
(in pouches).
4. Avoid opening the lid during use (unless otherwise indicated).
5. Follow the exact order of the ingredients and the quantities indicated in the recipes. First
the liquids, and then the solids.
The yeast must not come into contact with the liquids
or with the salt. Too much yeast weakens the dough structure, which will rise a lot and
will subsequently sag during cooking.
19°C
25°C
19°C
25°C
22°C
22°C
60°C
60°C
Характеристики
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