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149
EN
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
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