Moulinex OW210130 - Инструкция по эксплуатации - Страница 64

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Water

: Water rehydrates and activates the yeast. It also hydrates the flour's starch and enables 

the loaf to be formed. Water may be replaced, in whole or in part, by milk or other liquids. 

Use 

liquids at room temperature, except for gluten-free breads, which require the use of warm 

water (approximately 35°C).
Fats and oils

: Fats make the bread fluffier. It will also keep better and longer. Too much fat 

slows the rise of the dough. If you use butter, crumble it into small pieces or soften it. Do not 

incorporate melted butter. Prevent the fat from coming into contact with the yeast, since the fat 

could prevent the yeast from rehydrating.

Eggs

: They improve the bread's colour and favour good development of the loaf. If you use eggs, 

reduce the quantity of liquid accordingly. Break the egg and add the necessary liquid until you 

obtain the quantity of liquid indicated in the recipe.

The 

recipes have been designed for a medium-sized egg of 50 g

, if the eggs are larger, add 

some flour; if the eggs are smaller, add a little less flour.

Milk

: Milk has an emulsifying effect that leads to the creation of more regular cells, and therefore 

an attractive loaf appearance. You may use fresh milk or powdered milk. If you use powdered 

milk, add the quantity of water initially reserved for milk: the total volume must be equal to the 

volume indicated in the recipe.

CLEANING AND MAINTENANCE

• Unplug the appliance and wait for it to cool down completely.

• Wash the pan and the kneading paddle using hot soapy water. 

If the kneading paddle stays in the pan, soak it for 5 to 10 min.

• Clean the other components with a damp sponge. Dry thoroughly.

• 

No part whatsoever is machine washable - 

K

.

• Don't use any household cleanser, abrasive pads or alcohol. Use 

a soft, damp cloth.

• Never submerge the appliance's body or the lid.