Moulinex Simply Cook MK622832 - Инструкция по эксплуатации - Страница 61

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Selecting your menu” section. 

•  The standard recommended time is usually 1h for a white bread dough.

•  NB: The proofing time required may vary depending on the nature 

and quality of your ingredients.

•  If your dough did not rise at all after 30min-1h, your yeast may be 

deactivated or you used too hot liquid. In this case, you can re-
incorporate some new yeast to save your dough.

TIPS:

 Avoid the yeast to be in direct contact with salt and do not use hot 

water. Salt is the enemy of yeast and high heat will kill the effect of the 
inactivated yeast. So make sure to use warm water instead of hot water.

NOTE: Do not use any metallic ustensile in the cooking pot to avoid 

any deterioration. If you wish to prepare the dough with a hand mixer , 

please use a suitable bowl and transfer the dough to the cooking bowl 

of your Moulinex multicooker only from proofing.

10. 

REHEAT Menu

This menu is intended to make your cooked food hot. It is not intended 

to cook raw food.

Place your food into the cooking pot and close the lid. Select the REHEAT 
menu  .

CAUTION
•  Never use the reheat function to defrost food. 

•  The cold food should not exceed 1/2 of the cooker’s volume. Too 

much food cannot be thoroughly heated. Repeated use of “Reheat” 

or too little food will lead to burnt food and hard layer at the bottom. 

•  It is recommended not to reheat thick porridge, or it may become 

pasty. 

•  Do not reheat long-stored cold food to avoid smell. 

•  To reheat rice, it is recommended to add some water and stir the rice 

before starting. 

•  During reheating, it is recommended to stir the food from time to 

time.

•  From one of your 

recently prepared yogurt

 – this must be natural and 

recently prepared. This is called culturing. After five culturing processes, 
the used yogurt loses active ferments and therefore risks giving a less 
firm consistency. You then need to start again using a shop- bought 
yogurt or freeze-dried ferment.

If you have boiled the milk, wait until it has reached room temperature 

before adding the ferment.

Too high a heat may destroy the properties of your ferment.

Fermentation time

•  Your yogurt will need between 6 and 12 hours of fermentation, depending 

on the basic ingredients and the result you are after.

Fluid

6h

7h

8h

9h

10h

11h

12h

Firm

Sweet

Acidic

•  Once the yogurt cooking process is finished, the yogurt should be placed 

in a refrigerator for at least 4 hours and it can be kept max 7 days in 
refrigerator.

DOUGH RISING

Before using this menu to rise your yeast dough, you must knead your 

dough first.

•  If you are kneading your dough manually, you can first mix your yeast 

with the warm water or milk in a cup. You can add 1 tsp of sugar to it 
and stir well to boost the activation of the yeast.

•  If you see a foaming reaction within 10 mins, it means that your yeast 

is active.

•  You can mix this liquid containing the activated yeast to the dry 

ingredients ( flour+ salt) and complete with the remaining quantity of 
liquid needed for your recipe. 

•  It is usually recommended to knead your dough for about 15-20mins to 

reach a good and homogenous consistency.

•  Once you have reached a smooth consistency, place the dough into the 

cooking bowl, then close the lid. 

•  Select the DOUGH RISING menu 

 according to the instructions on “