Moulinex Nutribread - DESCRIPTION; PRACTICAL ADVICE; Preparation; Using

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DESCRIPTION
1-lidwithwindow
2-controlpanel
a-displayscreen
b-on/offbutton
c-weightselection
d-buttonsforsettingdelayedstart
    andadjustingthetimeforprogrammes11
e-selectcrustcolour
f-choiceofprogrammes
g-operatingindicatorlight
3-breadpan
4-kneadingpaddle
5-graduatedbeaker
6-teaspoonmeasure/
  tablespoonmeasure
7-hookaccessoryforlifting
  outkneadingpaddle
PRACTICAL ADVICE
1Pleasereadtheseinstructionscarefully:the
methodformakingbreadwiththisappliance
isnotthesameasforhand-madebread.
2 All ingredients used must be at
room temperature (unless otherwise
indicated) and must be weighed exactly.
Measure liquids with the graduated
beaker supplied. Use the double doser
supplied to measure teaspoons on one
side and tablespoons on the other. All
spoon measures are level and not heaped.
Incorrectmeasurementsgivebadresults.
3Forsuccessfulbreadmakingusingthecorrect
ingredientsiscritical.Useingredientsbefore
theiruse-bydateandkeeptheminacool,
dryplace.
4Itisimportanttomeasurethequantityof
flourprecisely.Thatiswhyyoushouldweigh
outflourusingakitchenscale.Usepackets
offlakeddriedyeast(soldintheUKasEasy
BakeorFastActionYeast).Unlessotherwise
indicatedintherecipe,donotusebaking
powder.Onceapacketof yeast has been
opened,itshouldbesealed,storedinacool
placeandusedwithin48hours.
5Toavoidspoilingtheprovingofthedough,
we advise that all ingredients should be
putinthebreadpanatthestartandthat
you should avoid opening the lid during
use (unless otherwise indicated). Carefully
followtheorderofingredientsandquantities
indicated in the recipes. First the liquids,
thenthesolids.Yeast should not come into
contact with liquids, sugar or salt.
General order to be followed:
 >Liquids(butter,oil,eggs,water,milk)
 >Salt
 >Sugar
 >Flour,firsthalf
 >Powderedmilk
 >Specificsolidingredients
 >Flour,secondhalf
 >Yeast
Preparation
•Bread preparation is very sensitive to
temperature and humidity conditions.In
caseofhighheat,useliquidsthatarecooler
thanusual.Likewise,ifitiscold,itmay
benecessarytowarmupthewaterormilk
(neverexceeding35°C).
•Itcanalsosometimesbeusefultocheck
the state of the dough during the second
kneading: itshouldformanevenballwhich
comesawayeasilyfromthewallsofthepan.
 -Ifnotalloftheflourhasbeenblendedinto
thedough,addalittlemorewater,
Using
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