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General| Brand | Moulinex |
|---|---|
| Model | Pain Dore OW210 |
| Type | Bread Maker |
| Capacity | 1 kg |
| Programs | 12 |
| Color | White |
| Keep warm function | Yes |
| Delayed start | Yes |
| Timer | Yes |
| Crust control | Yes |
Details the lid, control panel, bread pan, kneading paddle, measuring tools, and hook accessory.
Explains the display, program selection, weight, delayed start, crust colour, on/off button, and indicator light.
Guides on selecting programs like Classic, French, Sweet, Quick, Whole grain, Gluten-free, Rye bread, etc.
Selects desired crust colour: light, medium, or dark.
Instructions for turning the appliance on, starting, and cancelling programs.
Details the stages: kneading, rest, rising, baking, and keeping warm.
Advice on ingredient temperature, accurate measurement, quality, and gluten-free preparation tips.
Advises sifting flour, assisting kneading, and notes on gluten-free bread density.
Guidance on adjusting liquid quantities and testing recipes for gluten-free bread.
Details on yeast types/quantities and flour types, quality, and storage.
Guidance on using gluten-free flours, mixing types, and adding thickeners.
Explains the roles of sugar, salt, water, fats, eggs, and milk in bread making.
This table helps identify issues like bread rising too much, falling, not rising, or crust problems.
Details on unplugging, washing the pan/paddle, cleaning the body, and what not to use.
Lists and describes the main parts of the bread maker.
Details the functions of the display, buttons, and indicators.
Details the stages: kneading, rest, rise, cooking, and keep warm functions.
How to select bread weight (500g, 750g, 1000g).
How to select crust colour (light, medium, dark).
Advice on ingredient handling, measurements, order, power outages, cooling, and paddle removal.
Advises sifting flour, assisting kneading, and notes on gluten-free bread density.
Guidance on adjusting liquid quantities and testing recipes for gluten-free bread.
Information about baker's yeast, types, and recommended quantities for recipes.
Details on T55 flour, flour types, storage, and impact on dough.
Guidance on using gluten-free flours, mixing types, and adding thickeners.
Details on unplugging, washing the pan/paddle, cleaning the body, and unsuitable cleaning agents.
Correlates common bread-making issues with potential causes like ingredient ratios or program selection.
Lists common problems like stuck paddle, no operation, motor issues, or burnt smell with solutions.
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