TEFAL PF250135 - Инструкция по эксплуатации - Страница 97

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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.

General order to follow:

– Liquids (softened butter, oil, eggs, water, milk)

– Salt

– Sugar

– First half of the flour

– Powdered milk

– Specific solid ingredients

– Second half of the flour

– Yeast (if not in the dispenser)

6.  During a power outage under 7 minutes, the 

machine will save its status and will resume its 

operation once the power comes online.

7.  If you wish to have one bread cycle directly 

follow another, wait for approximately 1 hr. 

between both cycles to allow the machine 

to cool and prevent any potential impact on 

bread making.

8.  When turning out your bread, the kneading paddle may remain stuck 

inside it. In this case, use the hook to gently remove it.

To do so, insert the hook in the kneading paddle's shaft, and then lift 

to remove it.

9.  To turn off the bread maker, press   button for 3 seconds.

10. To remove acoustic signal, press   button for 3 seconds.

Warnings for the use of gluten-free programs

Menus 1, 2 and 3 must be used to make gluten-free breads or cakes. 

For each program, a single weight is available.

Gluten-free breads and cakes are suitable for those who have an 

N

intolerance to the gluten (celiac disease sufferers) present in several 

cereals (wheat, barley, rye, oat, kamut, spelt, etc.).

It is important to avoid cross-contamination with flours containing 

gluten. Exercise special care cleaning the pan and the kneading paddle, 

as well as all utensils being used to make gluten-free breads and cakes. 

You must also ensure that the yeast used contains no gluten.

Gluten-free recipes have been developed based on the use of 

preparations (also called ready-to-use mixes) for gluten-free bread 

that are either Schär or Valpiform type.

• Blends of flour types must be sifted with the yeast to prevent lumps.

• When the program is launched, it is necessary to assist the kneading 

process: scrape down any unmixed ingredients on the sides towards the 

centre of the pan using a non-metallic spatula.

• Gluten-free bread cannot rise as much as a traditional bread. 

It will be 

of a denser consistency and lighter colour than normal bread.

• All premix brands do not yield the same results: the recipes may have 

to be adjusted. It is therefore recommended to conduct some tests (see 

example below).

Example: adjust the quantity of liquid.

Exception: cake batter must remain quite liquid.

Too liquid

OK

Too dry