User manual TEFAL PF220838

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Manual abstract: user guide TEFAL PF220838

Detailed instructions for use are in the User's Guide.

[. . . ] We recommend the use of a ready-to-use mix (see warnings for the use of gluten-free programs). Use this program to make a traditional French white bread recipe with a thicker crust. This program is suitable for brioche type recipes that contain more fat and sugar. If you use ready-to-use preparations, do not exceed 750 g of dough in total. [. . . ] All ingredients used must be at room temperature (unless otherwise indicated), and must be weighed accurately. Use the spoon provided to measure tablespoons on one side and teaspoons on the other. Bread preparation is very sensitive to temperature and humidity conditions. During hot weather, it is recommended to use cooler liquids than usual. Likewise, during cold weather, it may be necessary to warm the water or milk (never exceed 35°C). Use ingredients prior to their best-before date and keep them in a cool, dry place. Use active dry baker's yeast Avoid opening the lid during use (unless otherwise indicated). Follow the exact order of the ingredients and the quantities indicated in the recipes. 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 6. During a power outage under 7 minutes, the machine will save its status and will resume its operation once the power comes online. 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. When turning out your bread, the kneading paddle may remain stuck inside it. To do so, insert the hook in the kneading paddle's shaft, and then lift to remove it. Gluten-free breads and cakes are suitable for those who have an intolerance to the gluten (celiac disease sufferers) present in several cereals (wheat, barley, rye, oat, kamut, spelt, etc. Exercise special care cleaning the pan and the kneading paddle, as well as all utensils being used to make gluten-free breads and cakes. Gluten-free recipes have been developed based on the use of preparations (also called ready-to-use mixes) for gluten-free bread that are either Schär or Valpiform type. When the program is launched, it is necessary to assist the kneading process: scrape down any Unmixed ingredients on the sides towards the centre of the pan using a non-metallic spatula. All premix brands do not yield the same results: the recipes may have to be adjusted. it is Therefore recommended to conduct some tests (see example below). [. . . ] The milk used does not contain enough fat (partly skimmed instead of whole milk). The yoghurt is too acidic There is water in the PROBLEMS The kneading paddle is stuck in the pan. After a delayed start, the bread has not risen enough or nothing happens. EO1 is displayed and flashes on the screen, the appliance beeps: the appliance is too hot. [. . . ]

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