Page 1
BEFORE YOU BEGIN
A slight odour may be given off when used for the first time
GETTING TO KNOW YOUR BREADMAKER
GB
A - lid with window
B - control panel
b1 - display screen
C - bread pan
D - kneading paddle
graduated beaker - E
tablespoon measure - f1
double doser - F
teaspoon measure - f2
b2 - on/off button
b3 - weight selection
b4 - buttons for setting delayed start time
choice of programmes - b6
browning selection button - b5
15
Page 2
INTRODUCTION
Bread plays an important role in our nutrition.
Who has never dreamed of making their own freshly baked bread at home?
Now you can using a breadmaker.
Whether you are a beginner or an expert, all you have to do is add the ingredients and the breadmaker
does the rest. You can easily make bread, bread dough, pizza dough, brioche, pasta and jam effortlessly.
However be aware that to make the most of your breadmaker a certain learning curve is necessary. Take
the time to get to know it and don’t be disappointed if your first attempts aren’t quite perfect. But if you’re
impatient to make your first loaf, one of the recipes in the quick-start paragraph will help you take your
first steps. Note that the texture of the bread you’ll get is more compact than bread from a bakery.
Also, remember that all baked loaves have a hole underneath where the kneading paddle is positioned
while the bread is baking in the pan.
FIRST STEPS
Tips for making good bread
1
Read the instructions carefully and use the recipes: breadmaking using this appliance is not the same as
breadmaking by hand!
2
All the ingredients used must be at room temperature and should be weighed precisely. 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 (see page 20 & 21). 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 active dry baker’s yeast. Unless otherwise indicated in the recipe, do not
use baking powder. Once a packet of yeast has been opened, it should be used within 48 hours.
5
To avoid disturbing the preparation while it is rising, we recommend that you place all the ingredients into
the pan at the beginning and do not open the lid during use. 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)
Specific solid ingredients
Salt
Sugar
Flour, first half
Powdered milk
Flour, second half
Yeast
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Page 3
MENU
TIMER
MENU
TIMER
QUICK-START
To get to know your breadmaker, we suggest trying the BASIC BREAD recipe for your
first loaf.
BASIC BREAD BROWNING > MEDIUM SALT > 1.5 teaspoons
(programme 1) WEIGHT > 1000 g SUGAR > 1 tablespoon
TIME > 3 : 18 POWDERED MILK > 2 tablespoon
OIL > 1.5 tablespoons WHITE BREAD FLOUR > 550 g
WATER > 300 ml YEAST > 1.5 teaspoons
>
Remove the bread pan by lifting the handle and
firmly pulling upward.
Then insert the kneading paddle.
>
Place the bread pan in the breadmaker. Press
down on both sides of the pan so that it clips well
to both sides of the breadmaker and engages
the drive. NOTE: If the baking pan is incorrectly
fitted the paddle with not operate.
>
Press the button.
The indicator light comes on facing the stage
the program has reached.
The timer colon flashes. and the timer will count
down. The operating indicator lights up.
When baking has finished a beep sounds.
Put the ingredients in the pan in exactly the order
recommended.
Make sure that all ingredients are weighed with
precision.
Close the lid. Plug in the breadmaker and switch
it on. After you hear the beep, programme 1
settings are displayed by default, i.e. 1000 g,
medium browning.
1H
Unplug the breadmaker at the end of the cooking
or warming cycle. Lift the bread pan out of the
breadmaker by pulling on the handle. Always use
oven gloves as the pan handle is hot, as is the
inside of the lid. Turn out the hot bread and place
it on a rack for at least 1 hour to cool.
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Page 4
USING YOUR BREADMAKER
A default setting is
displayed for each programme.
You will therefore have
to select the desired settings
manually.
SELECTING A PROGRAMME
Choosing a programme triggers a series of steps which are carried out automatically one after another.
The MENU button enables you to choose a certain number of different programmes. The
time corresponding to the programme is displayed. Every time you press the button, the
number on the display panel advances to the next programme, from 1 to 10:
1 > basic white bread 6 > leavened dough (pizza for example)
2 > French bread 7 > fresh pasta
3 > wholemeal bread 8 > yoghurt bread
4 > sweet bread 9 > jams and compots
5 > super fast bread 10 > cooking only
1 The Basic Bread programme is used to make
most bread recipes using white wheat flour.
2 The French Bread programme corresponds to
a traditional French crusty white bread recipe.
3 The Wholemeal Bread programme should be
selected when using wholemeal bread flour.
4 The Sweet Bread programme is suited to recipes which contain more fat and sugar.
5 The Super Fast Bread programme is specific to
the SUPER FAST bread recipe (see page 23).
6 The Leavened Dough programme does not bake.
It is a kneading and rising programme for all leavened doughs such as pizza dough, rolls, sweet buns.
7 Programme 7 only kneads.
It is for unleavened pasta, like noodles for example.
8 Yoghurt bread is a speciality with an acidic
taste, with medium browning, 1000 g only.
9 The Jams programme automatically cooks
jams and compots (stewed fruits) in the pan.
10 The Cooking Only programme is used to cook
for 60 min. It can be selected alone and used:
The breadmaker should not be left unattended
when using programme 10.
When the crust has browned to the colour you
want, manually stop the programme by pressing
the button for several seconds.
18
a) with the Leavened Dough programme,
b) to reheat cooked and cooled breads
or to make them crusty,
c) to finish cooking in case of a prolonged
electricity cut during a bread baking cycle.
Page 5
SELECTING THE WEIGHT OF THE BREAD
The bread weight is set by default at 1000 g. This weight is shown for informational purposes. See the
recipes for more details. Programmes 6, 7, 8 and 9 do not have weight settings. Press the button to
set the desired weight of 750 g or 1000 g. The indicator light against the selected setting comes on.
SELECTING THE COLOUR OF THE CRUST (BROWNING)
By default, the colour of the crust is set at MEDIUM.
Programmes 6, 7, 8 and 9 do not have a colour setting.
Three choices are possible: LIGHT/MEDIUM/DARK.
If you want to change the default setting, press the button until the indicator light facing the desired
setting comes on.
SELECTING FAST MODE
Recipes 1, 2, 3 and 4 can be made in FAST mode, thus reducing baking time.
Press on the button 4 times to select FAST mode.
The colour of the crust cannot be set in FAST mode.
START/STOP
Press the button to switch the appliance on. The countdown begins.
To stop the programme or to cancel delayed programming, hold down on the button for 5 seconds.
CYCLES
The indicator light comes on facing the cycle that the breadmaker has reached.
A table (page 24-25) indicates the breakdown of the various cycles for the programme chosen.
Preheating
Used for
programmes
3 and 8 to
let the dough
rise better.
Kneading
>>> > >
For forming
the dough’s
structure so
that it can
rise better.
Rest
Allows
the dough
to rest
to improve
kneading
quality.
Rising
Time during
which the yeast
works to let
the bread rise
and to develop
its aroma.
Baking
Transforms
the dough
into bread
and gives it
a golden,
crusty crust.
Warming
Keeps the bread
warm after baking.
It is recommende that
the bread should be
turned out promptly
after baking, however.
Preheating: only activated for programmes 3 and 8. The kneading paddle does not operate during
this period. This step accelerates yeast activity and thus encourages rising in breads made of flours which
tend not to rise well.
Kneading: the dough is in the 1st or 2nd kneading cycle or in a stirring period between rising cycles.
During this cycle, and for programmes 1, 3, 4 and 8, you can add ingredients: dried fruit or nuts, olives,
bacon pieces, etc.
A beep indicates when you can intervene. See the summary table for preparation times (page 24-25) and
the “extra” column.
This column indicates the time that will be displayed on your appliance’s screen when the beep sounds.
For more precise information on how long before the beep sounds, subtract the “extra” column time from
the total baking time.
For example: “extra” = 2:51 and “total time” = 3:13, the ingredients can be added after 22 min.
Rising: the dough is in the 1st, 2nd or 3rd rising cycle.
Baking: the bread is in the final baking cycle.
Warming: for programmes 1, 2, 3, 4, 5, 8 and 10, you can leave your preparation in the appliance.
A one-hour warming cycle automatically follows baking.
The display remains at 0:00 for one hour of warming. The appliance beeps at regular intervals. At the end
of the cycle, it stops automatically after 3 beeps. To stop the warming programme, unplug the appliance.
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DELAYED START PROGRAMME
You can programme the appliance up to start 15 hours in advance to have your preparation ready at the time you want. This function cannot be used on programmes 5,6,7,9,10.
This step comes after selecting the programme, browning level and weight. The programme time is displayed. Calculate the time difference between the moment when you start the programme and the time at
which you want your preparation to be ready.
The machine automatically includes the duration of the programme cycles.
Using the and buttons, display the calculated time ( up and down).
Short presses change the time by intervals of 10 min + a short beep.
Holding the button down gives continuous scrolling of 10-min intervals.
For example, it is 8 pm and you want your bread to be ready for 7 am the next morning. Programme 11:00
using the and buttons.
Press the button. A beep is emitted. The facing indicator light switches on and the timer colon
blinks. The countdown begins. The ON light switches on.
If you make a mistake or want to change the time setting, hold down the button until it makes a beep.
The default time is displayed. Start the operation again.
With the delayed start programme do not use recipes which contain fresh milk, eggs, soured cream,
yoghurt, cheese or fresh fruit as they could spoil or stale overnight.
PRACTICAL ADVICE
If there is a power cut: if, during the cycle, the programme is interrupted by a power cut or
mishandling, the machine has a 7-min protection time during which the settings are saved. The cycle
starts again where it stopped. Beyond that time, the settings are lost.
If you plan to run a second programme bake a second loaf, open the lid and wait 1 hour
before beginning the second preparation.
:
INGREDIENTS
Fats and oils: fats make the bread softer and tastier. It also stores better and longer. Too much fat
slows down rising. If you use butter, cut it into tiny pieces so that it is distributed evenly throughout the
preparation, or soften it. You can substitute 15g butter for 1 tablespoon of oil. Do not add hot butter. Keep
the fat from coming into contact with the yeast, as fat can prevent yeast from rehydrating. Do not use
low fat spreads or butter substitutes.
Eggs: eggs make the dough richer, improve the colour of the bread and encourage the development of
the soft, white part. If you use eggs, reduce the quantity of liquid you use proportionally. Break the egg and
top up with the liquid until you reach the quantity of liquid indicated in the recipe. Recipes are designed for
one 50 g size egg; if your eggs are bigger, add a little flour; if they are smaller, use less flour.
Milk: recipes use either fresh or powdered milk. If using powdered milk, add the quantity of water stated
in the recipe. It enhances the flavour and improves the keeping qualities of the bread. For recipes using
fresh milk, you can substitute some of it with water but the total volume must equal the quantity stated in
the recipe. Semi-skimmed or skimmed milk is best to avoid bread having a close texture. Milk also has an
emulsifying effect which evens out its airiness, giving the soft, white part a better aspect.
Water: water rehydrates and activates the yeast. It also hydrates the starch in the flour and helps the
soft, white part to form. Water can be totally or partially replaced with milk or other liquids. Use liquids at
room temperature.
Flour: the weight of the flour varies significantly depending on the type of flour used. Depending on the
quality of the flour, baking results may also vary. Keep flour in a hermetically sealed container, as flour
reacts to fluctuations in atmospheric conditions, absorbing moisture or losing it. Use “strong flour”, “bread
flour” or “baker’s flour” rather than standard flour.
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Page 7
Adding oats, bran, wheat germ, rye or whole grains to the bread dough will give a smaller, heavier loaf of
bread.
Using T55 flour is recommended unless otherwise specified in the recipe.
Sifting the flour also affects the results: the more the flour is whole (i.e. the more of the outer envelope of
the wheat it contains), the less the dough will rise and the denser the bread. You can also find readyto-use bread preparations on the market. Follow the manufacturer’s instructions when using these
preparations. Usually, the choice of the programme will depend on the preparation used. For example:
Wholemeal bread - Programme 3.
Sugar: use white sugar, brown sugar or honey. Do not use unrefined sugar or lumps. Sugar acts as food
for the yeast, gives the bread its good taste and improves browning of the crust. Artificial sweeteners cannot be substituted for sugar as the yeast will not react with them.
Salt: salt gives taste to food and regulates the yeast’s activity. It should not come into contact with the
yeast. Thanks to salt, the dough is firm, compact and does not rise too quickly. It also improves the
structure of the dough. Use ordinary table salt. Do not use coarse salt or salt substitutes.
Yeast: yeast is what makes the dough rise. Use active dry baker’s yeast in packets. The quality of
yeast can vary, and it does not always rise in the same way. Bread can therefore come out differently
depending on the yeast used.
Old or poorly stored yeast will not work as well as a freshly opened packet of dry yeast.
The proportions indicated are for flaked dried yeast. If you use fresh yeast, multiply the quantity by 3 (in
weight) and dilute the yeast in a small amount of warm water with a little sugar for more effective action.
There are dry yeasts in the form of small granular pellets that have to be rehydrated with a small amount
of warm water with a little sugar. These are used in the same proportions as flaked dry yeast, but we
recommend the latter as it is easier to use.
Additives (olives, bacon pieces, etc.): you can add a personal touch to your recipes by adding
whatever ingredients you want, taking care:
> to add following the beep for additional ingredients, especially those that are fragile such as dried fruit,
> to add the most solid grains (such as linseed or sesame) at the start of the kneading process to facilitate
use of the machine (delayed starting, for example),
> to thoroughly drain moist ingredients (olives),
> to lightly flour fatty ingredients for better blending,
> not to add too large a quantity of additional ingredients, especially cheese, fresh fruit
and fresh vegetables, as they can affect the development of the dough,
> to finely chop nuts as they can cut through the loaf structure and reduce the cooked height.
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). Any liquid used should be tepid, about 20 to 25 C (except for Super Fast
Bread which should be 35 to 40 C max.).
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,
> if the dough is too wet and sticks to the sides, you may need to add a little flour.
Such corrections should be undertaken very gradually (no more than 1 tablespoon at a time) and wait to
see if there is an improvement before continuing.
A common error is to think that adding more yeast will make the bread rise more. Too much yeast
makes the structure of the bread more fragile and it will rise a lot and then fall while baking. You can determine the state of the dough just before baking by touching it lightly with your fingertips: the dough should
be slightly resistant and the fingerprint should disappear little by little.
PRACTICAL ADVICE
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RECIPES
For each recipe, add the ingredients in the exact order indicated.
Depending on the recipe chosen and the corresponding programme,
you can take a look at the summary table of preparation times (page 24-25)
and follow the breakdown for the various cycles.Do not alter the quantities
or omit ingredients as it can upset the critical balance of the recipe.
tsp > teaspoon - tbsp > tablespoon
BASIC WHITE BREAD
750 g 1000 g
Sunflower oil 1 tbsp 1.5 tbsp
Water 245 ml 300 ml
Salt 1 tsp 1.5 tsp
Sugar 3 tsp 1 tbsp
Powdered milk 1 tbsp 2 tbsp
White Bread Flour 455 g 550 g
Yeast* 1 tsp 5 g
or 1.5 tsp
FRENCH BREAD **
750 g 1000 g
Water 270 ml 360 ml
Salt 1.5 tsp 2 tsp
White Bread Flour 460 g 620 g
Yeast 5 g 2 tsp
or 1.5 tsp
WHOLEMEAL LOAF
750 g 1000 g
Sunflower oil 2 tsp 1 tbsp
Water 270 ml 360 ml
Salt 1.5 tsp 2 tsp
Sugar 2 tsp 1 tbsp
Flour 225 g 300 g
Wholemeal flour 225 g 300 g
Yeast* 1 tsp 5 g
or 1.5 tsp
PROGRAMME 1
MILK LOAF
750 g 1000 g
Butter, softened, diced 50 g 60 g
Salt 1.5 tsp 2 tsp
Sugar 2 tbsp 2.5 tbsp
Liquid milk 260 ml 310 ml
White Bread Flour 400 g 470 g
Yeast* 1 tsp 5 g
or 1.5 tsp
PROGRAMME 2
FARMHOUSE LOAF
750 g 1000 g
Water 270 ml 360 ml
Salt 1.5 tsp 2 tsp
White Bread Flour 370 g 500 g
Rye flour 90 g 120 g
Yeast 5 g 2 tsp
or 1.5 tsp
PROGRAMME 3
PEASANT BREAD
750 g 1000 g
Sunflower oil 2 tsp 1 tbsp
Water 270 ml 360 ml
Salt 1.5 tsp 2 tsp
Sugar 2 tsp 1 tbsp
Flour 230 g 300 g
Rye flour 110 g 150 g
Wholemeal flour 110 g 150 g
Yeast* 1 tsp 5 g
or 1.5 tsp
* = Flaked dried type. In UK us e”Easy Bake” or “Fast Action” yeast.
** = Sugar is not included in the recipe, instead the yeast feeds on the natural starches and sugars in the flour.
*** = Add when machine beeps.
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tsp > teaspoon - tbsp > tablespoon
BRIOCHE
750 g 1000 g
Eggs 2 3
Butter 150 g 175 g
Liquid milk 60 ml 70 ml
Salt 1 tsp 1.5 tsp
Sugar 3 tbsp 4 tbsp
White Bread Flour,
type 55 360 g 440 g
Yeast* 2 tsp 2.5 tsp
Optional: 1 teaspoon orange blossom water. Optional: soak the raisins in a light syrup (50% sugar 50% water) or
PROGRAMME 4
KUGELHOPF
750 g 1000 g
Eggs 2 3
Butter 140 g 160 g
Liquid milk 80 ml 100 ml
Salt 1/2 tsp 1 tsp
Sugar 4 tbsp 5 tbsp
White Bread Flour 350 g 420 g
Yeast* 2 tsp 2.5 tsp
Raisins*** 100 g 150 g
alcohol such as schnapps or grape eau de vie.
Optional: place whole almonds on the top of the dough at the end of the
last kneading cycle.
PROGRAMME 5
SUPER FAST BREAD
750 g 1000 g
Sunflower oil 1 tbsp 1.5 tbsp
Water
(35 to 40°C max.) 270 ml 360 ml
Salt 1 tsp 1.5 tsp
Sugar 1 tbsp 1 tbsp
Powdered milk 1 tbsp 2 tbsp
White Bread Flour 430 g 570 g
Yeast* 3 tsp 3.5 tsp
PROGRAMME 6
PIZZA DOUGH
750 g 1000 g
Olive oil 1 tbsp 1.5 tbsp
Water 240 ml 320 ml
Salt 1.5 tsp 2 tsp
White Bread Flour 480 g 640 g
Yeast* 1 tsp 5 g
or 1.5 tsp
PROGRAMME 7
FRESH PASTA
1000 g
Eggs 5
Water 60 ml
Flour (in UK Plain Flour) 600 g
Salt 1 tsp
PROGRAMME 8
YOGHURT BREAD
1000 g
Water 200 ml
Plain yoghurt 1 (125 g)
Salt 2 tsp
Sugar 1 tbsp
White Bread Flour 480 g
Rye flour 70 g
Yeast* 2.5 tsp
PROGRAMME 9
JAMS AND COMPOTES
Cut or chop up the fruit of your choice before putting in
the breadmaker.
Strawberry, peach, rhubarb or apricot jam:
580 g fruit, 360 g sugar, juice of 1 lemon.
Orange marmalade:
500 g fruit, 400 g sugar.
Apple/rhubarb compote:
750 g fruit, 4.5 tbsp sugar
Rhubarb compote:
750 g fruit, 4.5 tbsp sugar.
Note: When making jam never exceed the quantity in
the recipe otherwise it could boil over.
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Page 10
COOKING KEEP EXTRA*
rd
3
th
4
nd
2
rd
3
st
1
nd
REST 2
st
(h) (mn) (mn) (mn) (sec) (mn) (sec) (mn) (mn)
TIME (mn) KNEADING (mn) KNEADING RISING KNEADING RISING KNEADING RISING (mn) WARM
750 1 3.13 5 5 20 39 10 26 15 50 48 60 2.51
PROGRAMME WEIGHT BROWNING TOTAL PREHEATING 1
24
2 3.13 5 5 20 39 10 26 15 50 48 60 2.51
3 3.13 5 5 20 39 10 26 15 50 48 60 2.51
Fast 2.12 5 5 20 15 10 9 10 30 48 60 1.50
2 3.18 5 5 20 39 10 26 15 50 53 60 2.56
1000 g 1 3.18 5 5 20 39 10 26 15 50 53 60 2.56
1
Bread
Basic White
3 3.18 5 5 20 39 10 26 15 50 53 60 2.56
Fast 2.17 5 5 20 15 10 9 10 30 53 60 1.55
750 1 3.30 5 5 20 39 10 31 10 60 50 60 3.30
2 3.30 5 5 20 39 10 31 10 60 50 60 3.30
3 3.30 5 5 20 39 10 31 10 60 50 60 3.30
Fast 2.30 5 5 20 15 10 16 10 39 50 60 2.30
2 3.32 5 5 20 39 10 31 10 60 52 60 3.32
3 3.32 5 5 20 39 10 31 10 60 52 60 3.32
1000 g 1 3.32 5 5 20 39 10 31 10 60 52 60 3.32
2
French Bread
Fast 2.32 5 5 20 15 10 16 10 39 52 60 2.32
750 1 3.43 30 5 5 15 49 10 26 10 45 48 60 2.56
2 3.43 30 5 5 15 49 10 26 10 45 48 60 2.56
3 3.43 30 5 5 15 49 10 26 10 45 48 60 2.56
Fast 2.28 5 5 5 15 24 10 11 10 35 48 60 2.06
1000 g 1 3.45 30 5 5 15 49 10 26 10 45 50 60 2.58
3
Bread
Wholemeal
2 3.45 30 5 5 15 49 10 26 10 35 50 60 2.58
3 3.45 30 5 5 15 49 10 26 10 45 50 60 2.58
Fast 2.30 5 5 5 15 24 10 11 10 35 50 60 2.08
* Time on display to add extra infredients egg, dried fruit, nuts, olives, etc.
Page 11
COOKING KEEP EXTRA*
rd
3
th
4
nd
2
rd
3
st
1
nd
REST 2
st
(h) (mn) (mn) (mn) (sec) (mn) (sec) (mn) (mn)
TIME (mn) KNEADING (mn) KNEADING RISING KNEADING RISING KNEADING RISING (mn) WARM
2 3.17 5 5 20 39 10 26 5 52 50 60 2.55
3 3.17 5 5 20 39 10 26 5 52 50 60 2.55
750 1 3.17 5 5 20 39 10 26 5 52 50 60 2.55
PROGRAMME WEIGHT BROWNING TOTAL PREHEATING 1
Fast 2.37 5 5 20 25 10 16 5 36 50 60 2.55
1000 g 1 3.22 5 5 20 39 10 26 5 52 55 60 2.15
4
Sweet Bread
2 3.22 5 5 20 39 10 26 5 52 55 60 3.00
3 3.22 5 5 20 39 10 26 5 52 55 60 3.00
Fast 2.42 5 5 20 25 10 16 5 36 55 60 2.20
1.05 5 10 50
1.30 5 5 20 60
0.14 3 11
2 1.17 2 10 20 45 60
3 1.17 2 10 20 45 60
2 1.20 2 10 20 48 60
3 1.20 2 10 20 48 60
750 1 1.17 2 10 20 45 60
1000 g 1 1.20 2 10 20 48 60
5
Bread
Super Fast
6
Dough
7
Pasta
1000 g 3.55 30 5 10 20 39 10 26 10 45 60 60 2.58
8
9
Yoghurt Bread
Jam
1000 g 1 1 60 60
10
21 60 60
31 60 60
Bake only
Comment: the total duration does not include warming time for programmes 1, 2, 4, 5, 8 and 10.
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TROUBLESHOOTING GUIDE
Not getting the expected results? This table will help you.
The button was pressed
during baking
Not enough flour
Too much flour
Not enough yeast
Too much yeast
Not enough water
Too much water
Not enough sugar
Poor quality flour
Wrong proportions
of ingredients
(too much)
Water too hot
Water too cold
Wrong programme
TECHNICAL TROUBLESHOOTING GUIDE
Bread rises
too much
Bread falls
after rising
too much
Bread does
not rise
enough
Crust not
golden
enough
Sides brown
but bread not
fully cooked
To p
and sides
floury
PROBLEMS SOLUTIONS
The kneading paddle is stuck in the pan
The kneading paddle is stuck • Lightly oil the kneading paddle before adding the ingredients
in the bread to the pan
After pressing on , nothing happens
After pressing on , the motor is on • The pan has not been correctly inserted.
but no kneading takes place • Kneading paddle missing or not installed properly.
After a delayed start, • You forgot to press on after programming.
the bread has not risen enough • The yeast has come into contact with salt and/or water.
or nothing happens • Kneading paddle missing.
Burnt smell • Some of the ingredients have fallen outside the pan:
• Let it soak before removing it.
• The machine is too hot. Wait 1 hour between 2 cycles.
• A delayed start has been programmed.
• The programme includes preheating
let the machine cool down and clean the inside of the machine
with a damp sponge and without any cleaning product.
• The preparation has overflowed:
the quantity of ingredients used is too great, notably liquid.
Follow the proportions given in the recipe.
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Page 13
CLEANING AND MAINTENANCE
> Unplug the appliance and let it cool down.
> Clean the body of the appliance and the inside of the pan with a damp sponge. Dry thoroughly.
> Wash the pan and kneading paddle in hot water.
If the kneading paddle remains stuck in the pan, let it soak for 5 to 10 min.
> Remove the lid to clean it with hot water.
> Do not wash any part in a dishwasher.
> Do not use household cleaning products, scouring pads or alcohol. Use a soft, damp cloth.
> Never immerse the body of the appliance or the lid.
SAFETY RECOMMENDATIONS
Let’s help to protect the environment!
Your appliance contains many materials that can be reused or recycled.
Take it to a collection point so it can be processed.
> This appliance complies with the technical safety rules
and standards in force.
> Carefully read the instructions before using your appliance for the first time: the manufacturer does not accept
responsibility for use that does not comply with the
instructions.
> This appliance is not intended for use by children or
other persons without assistance or supervision if their
physical, sensory or mental capabilities prevent them
from using it safely.
> Make sure that the power it uses corresponds to your
electrical supply system. Any error in connection will
cancel the guarantee.
> Your appliance must be plugged into an earthed socket. If this is not the case, an electric shock may be
received, should a fault develop. For your safety, earthing must correspond to the electrical system standards
applicable in your country.
> Your appliance is designed for indoor home use only.
> Unplug the appliance when you have finished using it
and when you clean it.
> Do not use the appliance if it is not working properly
or if it has been damaged. If this occurs, contact an
authorised service centre (see the list in the service
booklet).
> All interventions other than cleaning and everyday
maintenance by the customer must be performed by an
authorised service centre.
> Do not immerse the appliance, power cord or plug in
water or any other liquid.
> Do not leave the power cord hanging within reach of
children.
> The power cord must never be close to or in contact
with the hot parts of your appliance, near a source of
heat or over a sharp corner.
> Do not use the appliance if the power cord or plug is
damaged. The power cord must be replaced by an
authorised service centre to avoid any danger (see the
list in the service booklet).
> Do not touch the viewing window during and just after
operation. The window can reach a high temperature.
> Do not pull on the supply cord to unplug the appliance.
> Only use an extension cord that is in good condition,
has an earthed socket and is suitably rated.
> Do not place the appliance on other appliances.
> Do not use the appliance as a source of heating.
> Do not place paper, card or plastic in the appliance
and place nothing on it.
> Should any part of the appliance catch fire, do not
attempt to extinguish it with water. Unplug the appliance.
Smother flames with a damp cloth.
> For your safety, only use accessories and spare parts
designed for your appliance.
> All appliances undergo strict quality control. Practical
usage tests are performed on randomly selected appliances, which would explain any slight traces of use.
> At the end of the programme, always use oven gloves
to handle the pan or hot parts of the appliance. The
appliance gets very hot during use.
> Never obstruct the air vents.
> Be very careful, steam can be released when you
open the lid at the end of or during the programme.
> When using programme No. 9 (jam, compotes) watch
out for steam and hot spattering when opening the lid.
> Caution, if the dough overflows the baking cavity and
touches the heating element, it can catch fire, therefore:
> The measured noise level of this product is 64 dBA.
- do not exceed the quantities indicated in the recipes.
- do not exceed a total of 1000 g of dough.
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