Tefal OW200130 User guide

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www.tefal.com

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BEFORE YOU BEGIN

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A - lid with window

B - control panel

b4 - buttons for setting delayed start and adjusting

the time for programme 12

C - bread pan

D - kneading

paddle

b1 - display screen

A slight odour may be given off when used for the first time

GETTING TO KNOW YOUR BREADMAKER

f2 - teaspoon measure

F - double doser

f1 - tablespoon measure

E - graduated beaker

b7 - operating indicator light

b6 - choice of programmes

b3 - weight selection

b5 - browning

selection
button

b2 - on/off button

GB

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 and jam effor­tlessly. However be aware that to make the most of
your breadmaker a certain learning curve is neces-

sary. 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 paddles are posi­tioned while the bread is baking in the pan.

INTRODUCTION

FIRST STEPS

TIPS FOR MAKING GOOD BREAD

1. Read the instructions carefully and use the reci-

pes: breadmaking using this appliance is not
the same as breadmaking by hand!

2. All ingredients used must be at room tempera-

ture (unless otherwise indicated) and must be
weighed exactly. Measure liquids with the gra-

duated beaker supplied. Use the double doser
supplied to measure teaspoons on one side
and tablespoons on the other. All spoon mea-

sures 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

16

17

BASIC BROWNING > MEDIUM SALT > 1,5 tsp
WHITE BREAD WEIGHT > 1000 g SUGAR > 1 tbsp

(programme 1) TIME > 3 : 18 POWDERED MILK > 2 tbsp

OIL > 2 tbsp WHITE BREAD FLOUR > 605 g
WATER > 330 ml YEAST (flaked dried type) > 1,5 tsp

Lift out the bread pan by lifting the handle and
pulling forwards and backwards to unclip the two
sides, one by one.
Fit the kneading paddles.

Put the ingredients in the pan in exactly the order
recommended.
Make sure that all ingredients are weighed with
precision.

Place the bread pan in the breadmaker. Replace
the bread pan and press on one side then the
other to engage the mixer drives and clip it in on
both sides.

Close the lid. Plug in the bread maker and switch
it on. After the audible signal, programme 1 (1P)
will appear on the display as the default setting
(1000 g, medium browning), followed by the cor­responding time.

Press the button.
The timer colon flashes.
The operating indicator lights up.

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.

tsp > teaspoon
tbsp > tablespoon

QUICK-START

To get to know your breadmaker, we suggest trying the BASIC BREAD recipe for your first loaf.

18

1 > basic white bread
2 > fast basic white bread
3 > French bread
4 > wholemeal bread
5 > fast wholemeal bread

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 ,
The number on the display panel switches to the next programme from 1-12:

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.

1. The Basic White Bread programme is used to
make most bread recipes using white wheat flour.

2. This programme is equivalent to the basic bread
programme but is a faster version. The bread
obtained may have a slightly denser crust.

3. The French Bread programme corresponds to a
traditional French crusty white bread recipe.

4. The Wholemeal Bread programme should be
selected when using wholemeal bread flour.

5. This programme is equivalent to the wholemeal
bread programme but is a faster version. The
bread obtained may have a slightly denser
crust.

6. The sweet bread programme is appropriate for
recipes containing more fat and sugar.

7. This programme is equivalent to the sweet
bread programme but is a faster version. The
bread obtained may have a slightly denser
crust.

8. The super-fast white bread programme is specifi­cally for the SUPER-FAST BREAD recipe (page 22).
This programme is only suitable for white bread.

6 > sweet bread
7 > fast sweet bread
8 > super-fast white bread
9 > cake

10 > jams and compotes
11 > leavened dough

(pizza or rolls for example)

12 > cooking only

USING YOUR BREADMAKER

9. The cake programme can be used to make
cakes with baking powder.

10. The Jams programme automatically cooks jams
and compotes (stewed fruits) in the pan.

11. 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.

12.The cooking programme is limited to10 to
60 min adjustable in steps of 10 min. It can be
selected alone and used:
a) with the Leavened Dough programme,
b) to reheat cooked and cooled breads

or to make them crusty while still in the pan,

c) to finish cooking in case of a prolonged

electricity cut during a bread baking cycle.

The breadmaker should not be left unatten­ded when using programme 12.

To stop the programme or to cancel delayed pro­gramming, hold down on the button for 5
seconds.

19

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 10, 11, 12 do
not have weight settings. Press the button to set
the desired weight - 500 g, 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 10, 11, 12 do not have a colour set­ting. Three choices are possible:
LIGHT (L) - MEDIUM (P) - DARK (H).

If you want to change the default setting, press the

button until the indicator light facing the desired

setting comes on.

START/STOP

Press the button to switch the appliance on. The
countdown begins. You can stop or cancel the
programme by holding down button .
The indicator light will go out.

PREHEATING

Used for
programmes
4 and 5 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 recommended
that the bread
should be turned out
promptly after
baking, however.

>>>>>

CYCLES

On

pages 24-25

is a table showing the steps in the various cycles according to the chosen programme.

PREHEATING:

only activated for programmes 4 and

5. 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, 2, 4, 5, 6,
7, 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, 6, 7 and 8,
you can leave your loaf in the appliance. A one­hour 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
several beeps.
To stop the warming programme, unplug the
appliance.

20

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 and bake
a second loaf, open the lid and wait 1 hour before

beginning the second preparation to allow the
appliance to cool down completely.

PRACTICAL ADVICE

You can programme the appliance up to start 13
hours in advance to have your preparation ready
at the time you want.

This function cannot be used on programmes 8,
9, 10, 11, 12.

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 - an audible signal will be given
and the colon of the timer display will blink. 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.

FATS AND OILS: fats make the bread softer and tas-

tier. 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 50 g size eggs; if your
eggs are bigger, add a little more 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 structure.

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.

DELAYED START PROGRAMME

INGREDIENTS

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FLOUR:

the weight of the flour in the recipe varies
significantly according to 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 “French T55 flour”, “strong flour ”, “bread flour”
or “baker’s flour ” rather than standard flour, unless
otherwise indicated in the recipe.

Adding oats, bran, wheat germ, rye or whole grains
to the bread dough will give a smaller, heavier loaf
of bread. Sieving the flour during manufacture 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 ready-to-use bread
preparations or bread mixes 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 4.
If you use ready-made mixes for making bread,
brioches or milk loaves, do not exceed 1,000 g of
dough in total.

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 fla­ked dried yeast (in the UK sold as Easy Bake or Fast
Action Yeast). 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 ingre-

dients, 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 develop-

ment 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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Strawberry, peach, rhubarb
or apricot jam
Fruits 580 g
Sugar 360 g
Pectin (certo) 30 ml
Lemon juice 1

Cut or chop up the fruit of your choice before putting in the breadmaker.

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
(

pages 24-25

) and follow the breakdown for the various cycles. Do not alter the quantities or omit

ingredients as this can upset the critical balance of the recipe.

500 g 750 g 1000 g

Sunflower oil 3,5 tsp 1,5 tbsp 2 tbsp
Water 190 ml 250 ml 330 ml
Salt 1 tsp 1 tsp 1,5 tsp
Sugar 2,5 tsp 3 tsp 1 tbsp
Powdered milk 1,5 tbsp 1,5 tbsp 2 tbsp
White bread flour 350 g 455 g 605 g
Yeast* 1 tsp 1 tsp 1,5 tsp

PROGRAMMES 1-2 BASIC WHITE BREAD

500 g 750 g 1000 g

Butter, softened, diced 40 g 50 g 70 g
Salt 1 tsp 1 tsp 1,5 tsp
Sugar 2 tbsp 2,5 tbsp 3 tbsp
Liquid milk 200 ml 260 ml 350 ml
White bread flour 310 g 400 g 530 g
Yeast* 1 tsp 1 tsp 1,5 tsp

MILK LOAF

1000 g

Sunflower oil 1,5 tbsp
Water (35-40OC max.) 360 ml
Salt 1,5 tsp
Sugar 1 tbsp
Powdered milk 2,5 tbsp
Flour 565 g
Yeast* 3,5 tsp

PROGRAMME 8 SUPER FAST BREAD

Eggs 3 Eggs 3
Butter, softened 70 g Butter, softened 105 g
Salt 1 pinch Salt 1 pinch
Sugar, caster 195 g Sugar, caster 135 g
Plain flour 320 g Dark rum 3 tbsp
Baking powder 2,5 tsp Plain flour 155 g
Lemon (juice+zest) 1 Ground almonds 135 g

Baking powder 2 tsp

Beat the eggs + sugar + salt with a whisk until white.

PROGRAMME 9 LEMON CAKE ALMOND CAKE

500 g 750 g 1000 g

Eggs 2 2 3
Butter 115 g 150 g 195 g
Liquid milk 45 ml 60 ml 80 ml
Salt 1 tsp 1 tsp 1,5 tsp
Sugar 2,5 tbsp 3 tbsp 4 tbsp
Flour 280 g 365 g 485 g
Yeast* 1,5 tsp 2 tsp 3 tsp

PROGRAMMES 6-7 BRIOCHE

500 g 750 g 1000 g

Eggs 2 2 3
Butter 100 g 130 g 175 g
Liquid milk 60 ml 80 ml 105 ml
Salt 1 tsp 1 tsp 1,5 tsp
Sugar 3,5 tbsp 4 tbsp 6 tbsp
Flour 270 g 345 g 460 g
Yeast* 1,5 tsp 2 tsp 3 tsp
Raisins*** 80 g 100 g 130 g

Optional: soak the raisins in a light syrup or alcohol.
Optional: place whole almonds on the top of the dough.

KUGELHOPF

500 g 750 g 1000 g

Sunflower oil 1,5 tsp 2 tsp 2.5 tsp
Water 210 ml 290 ml 355 ml
Salt 1.5 tsp 1.5 tsp 2 tsp
Sugar 1,5 tsp 2 tsp 2.5 tsp
Flour 140,5 g 200 g 240 g
Wholemeal flour 210 g 300 g 365 g
Yeast* 0.5 tsp 1 tsp 1,5 tsp

PROGRAMMES 4-5 WHOLEMEAL LOAF

500 g 750 g 1000 g

Sunflower oil 1,5 tsp 2 tsp 2.5 tsp
Water 205 ml 290 ml 355 ml
Salt 1 tsp 1.5 tsp 2 tsp
Powdered milk 1 tbsp 1.5 tbsp 2 tbsp
Sugar 1,5 tsp 2 tsp 2.5 tbsp
Flour 180 g 255 g 310 g
White bread flour 85 g 120 g 145 g
Wholemeal flour 85 g 120 g 145 g
Yeast* 0.5 tsp 1 tsp 1,5 tsp

PEASANT BREAD

500 g 750 g 1000 g

Water 210 ml 275 ml 365 ml
Salt 1 tsp 1,5 tsp 2 tsp
White bread flour 360 g 465 g 620 g
Yeast* 0,5 tsp 1 tsp 1.5 tsp

PROGRAMME 3 FRENCH BREAD

**

500 g 750 g 1000 g

Water 210 ml 275 ml 365 ml
Salt 1 tsp 1,5 tsp 2 tsp
White bread flour 290 g 370 g 395 g
Rye flour 70 g 90 g 125 g
Yeast* 1 tsp 1 tsp 1,5 tsp

FARMHOUSE LOAF

750 g

Olive oil 1 tbsp
Water 240 ml
Salt 1,5 tsp
Flour 480 g
Yeast* 1 tsp

PROGRAMME 11 PIZZA DOUGH

Orange
marmelade
Fruits 500 g
Sugar 400 g
Pectin (certo) 50 ml

Apple/rhubarb
compote
Fruits 750 g
Sugar 5 tbsp

* = flaked dried yeast. In the UK, use “Easy Bake” or “Fast Action” yeast.
** = sugar is not added, instead the yeast feeds on the natural starches and sugars in the flour.
***= add when the machine beeps.

PROGRAMME 10 JAMS AND COMPOTES

(maxy quantity)

tsp > teaspoon - tbsp > tablespoon

23

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

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

Top

and sides

floury

Not getting the expected results? This table will help you.

TROUBLESHOOTING GUIDE

PROBLEMS SOLUTIONS

The kneading paddle remains stuck•Let it soak before removing it.
in the bread pan

The kneading paddle remains stuck•Lightly oil the kneading paddles before mixing the ingredients in the
in the loaf bread pan.

After pressing on , nothing happens•The machine is too hot. The following error message will be shown:

EO1 and 5 beeps. Wait 1 hour between 2 cycles.

•

The programme includes preheating.

•

A delayed start has been programmed.

After pressing on , the motor is on

•

Set to Prog 4 or 5. This is normal as it has preheating time.

but no kneading takes place

•

The pan has not been correctly inserted.

•

Kneading paddle missing or not installed properly.

After a delayed start, the bread

•

You forgot to press on after programming.
has not risen enough or nothing • The yeast has come into contact with salt and/or water.
happens

•

Kneading paddle missing.

Burnt smell

• Some of the ingredients have fallen outside the pan:
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.

TECHNICAL TROUBLESHOOTING GUIDE

24

PROG.

BROWN-

ING

WEIGHT

TOTAL

TIME

(h)

PRE

HEATING

1

st

KNEADING

REST 2

nd

KNEADING

1

st

RISING

3

rd

KNEADING

2

nd

RISING

4

th

KNEADING

3

rd

RISING

COOKING

EXTRA

*

KEEP
HOT

(h)

1

1

500
750

1000

3:08
3:13
3:18

x

0:05:00 0:05:00 0:20:00 0:39:00 0:00:10 0:25:50 0:00:15 0:49:45

0:43
0:48
0:53

2:46
2:51
2:56

1:00
1:00
1:00

2

500
750

1000

3:08
3:13
3:18

0:43
0:48
0:53

2:46
2:51
2:56

1:00
1:00
1:00

3

500
750

1000

3:08
3:13
3:18

0:43
0:48
0:53

2:46
2:51
2:56

1:00
1:00
1:00

2

1

500
750

1000

2:07
2:12
2:17

x

0:05:00 0:05:00 0:20:00 0:15:00 0:00:10 0:08:50 0:00:10 0:29:50

0:43
0:48
0:53

1:45
1:50
1:55

1:00
1:00
1:00

2

500
750

1000

2:07
2:12
2:17

0:43
0:48
0:53

1:45
1:50
1:55

1:00
1:00
1:00

3

500
750

1000

2:07
2:12
2:17

0:43
0:48
0:53

1:45
1:50
1:55

1:00
1:00
1:00

3

1

500
750

1000

3:28
3:30
3:32

x

0:05:00 0:05:00 0:20:00 0:39:00 0:00:10 0:30:50 0:00:10 0:59:50

0:48
0:50
0:52

-

-

-

1:00
1:00
1:00

2

500
750

1000

3:28
3:30
3:32

0:48
0:50
0:52

-

-

-

1:00
1:00
1:00

3

500
750

1000

3:28
3:30
3:32

0:48
0:50
0:52

-

-

-

1:00
1:00
1:00

4

1

500
750

1000

3:41
3:43
3:45

0:30:00

0:05:00 0:05:00 0:15:00 0:49:00 0:00:10 0:25:50 0:00:10 0:44:50

0:46
0:48
0:50

2:54
2:56
2:58

1:00
1:00
1:00

2

500
750

1000

3:41
3:43
3:45

0:46
0:48
0:50

2:54
2:56
2:58

1:00
1:00
1:00

3

500
750

1000

3:41
3:43
3:45

0:46
0:48
0:50

2:54
2:56
2:58

1:00
1:00
1:00

5

1

500
750

1000

2:26
2:28
2:30

0:05:00

0:05:00 0:05:00 0:15:00 0:24:00 0:00:10 0:10:50 0:00:10 0:34:50

0:46
0:48
0:50

2:04
2:06
2:08

1:00
1:00
1:00

2

500
750

1000

2:26
2:28
2:30

0:46
0:48
0:50

2:04
2:06
2:08

1:00
1:00
1:00

3

500
750

1000

2:26
2:28
2:30

0:46
0:48
0:50

2:04
2:06
2:08

1:00
1:00
1:00

25

PROG.

BROWN-

ING

WEIGHT

TOTAL

TIME

(h)

PRE

HEATING

1

st

KNEADING

REST 2

nd

KNEADING

1

st

RISING

3

rd

KNEADING

2

nd

RISING

4

th

KNEADING

3

rd

RISING

COOKING

EXTRA

*

KEEP
HOT

(h)

6

1

500
750

1000

3:12
3:17
3:22

x 0:05:00 0:05:00 0:20:00 0:39:00 0:00:10 0:25:50 0:00:05 0:51:55

0:45
0:50
0:55

2:50
2:55
3:00

1:00
1:00
1:00

2

500
750

1000

3:12
3:17
3:22

0:45
0:50
0:55

2:50
2:55
3:00

1:00
1:00
1:00

3

500
750

1000

3:12
3:17
3:22

0:45
0:50
0:55

2:50
2:55
3:00

1:00
1:00
1:00

7

1

500
750

1000

2:32
2:37
2:42

x 0:05:00 0:05:00 0:20:00 0:25:00 0:00:10 0:15:50 0:00:05 0:35:55

0:45
0:50
0:55

2:10
2:15
2:20

1:00
1:00
1:00

2

500
750

1000

2:32
2:37
2:42

0:45
0:50
0:55

2:10
2:15
2:20

1:00
1:00
1:00

3

500
750

1000

2:32
2:37
2:42

0:45
0:50
0:55

2:10
2:15
2:20

1:00
1:00
1:00

8

1000 1:20 x 0:05:00 x 0:15:00 0:12:00 xxxx0:48 - 1:00

9

- 1000 1:50 x 0:05:00 x 0:10:00 0:15:00 xxxx1:20 - -

10

- - 1:05 x x x 0:05:00 0:10:00 xxxx0:50 - -

11

- 750 1:30 x 0:05:00 0:05:00 0:20:00 1:00:00 xxxxx--

12

--

0 to 10
in steps

of

10 min.

x

0 to 10
in steps

of

10 min.

--

Note: for programmes 1 to 8 inclusive, total time does not include the keep hot time.
* Time on display to add extra ingredients eg. dried fruit, nuts, olives.

26

• 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 paddles in hot water.

If the kneading paddles 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.

CLEANING AND MAINTENANCE

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.

Young children and severely disabled persons who are
not familiar with these instructions should only use this
appliance under surveillance of a responsible adult.

Make sure that the power it uses corresponds to your
electrical supply system. Any error in connection will
cancel the guarantee.

You appliance must be plugged into an earthed socket.
If this is not the case, an electric shock may be received.
For your safety, earthing must correspond to the electri­cal system standards applicable in your country.

This product has been designed for domestic use only.
Any commercial use, inappropriate use or failure to
comply with the instructions, the manufacturer accepts
no responsibility and the guarantee will not apply.

Unplug the appliance when you have finished using it
and when you clean it.

Do not use the appliance if:

- the supply cord is defective or damaged,

- the appliance has fallen to the floor and shows visible
signs of damage or does not function correctly.

In either case, the appliance must be sent to the nearest
approved service centre to eliminate any risk.
See the guarantee documents.

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.

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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.

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. 10 (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:

- do not exceed the quantities indicated in the recipes.

- do not exceed a total of 1000 g of dough.

The measured noise level of this product is 72 dBA.

If you have any product problems or queries, please visit
our website - www.moulinex.co.uk

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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.

SAFETY RECOMMENDATIONS