TEFAL PAIN & DELICES PF240E40 Manual
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TEFAL PAIN & DELICES PF240E40 Manual

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Pain & Delices

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Summary of Contents for TEFAL PAIN & DELICES PF240E40

  • Page 1 Pain & Delices...
  • Page 2 * depending on model...

  • Page 3: Before First Use

    IMPORTANT Before using this appliance please ensure that you read the safety instructions first. These instructions have been specifically written for the UK market. Remember that the ingredients available for bread and cake making in other countries may not give the same cooked results. DESCRIPTION 1 Lid 3 Bread pan...

  • Page 4: Basic White Bread

    • Insert the bread pan fig. 2. Sweet gluten-free bread. Program used to make recipes containing sugar and fat (e.g. brioche). We recommend using ready-to-use gluten • Close the lid. • Select the desired program using the key. free bread mixes or recipes devised for use with gluten free white bread flour.

  • Page 5: Program Cycles

    5. Keep warm Programs specific to the “Pain & Délices” bread machine: 18. Yoghurt. Use to make yoghurt based on pasteurised cow's milk, Keeps the bread warm for 1 hour after cooking. It is nonetheless recommended goat's milk, soya milk, etc. Place the yoghurt pot in the pan (without to turn out the bread as soon as possible once cooking is done.

  • Page 6: Using The Gluten Free Program

    6. During a power cut under 7 minutes, the BREADMAKING ADVICE machine will save its status and will resume 1. All ingredients used must be at room temperature (unless otherwise its operation once the power comes online. indicated), and must be weighed accurately. Measure the liquids 7.
  • Page 7 Example: how to adjust the quantity of liquid for gluten bread. Flour: For bread making flour with a high gluten content is essential. Only use flour specially sold for bread making labelled as “Strong Bread Flour” or “Bread Flour”. These types of flour have a naturally high protein content, which forms more gluten during kneading and results in well-risen bread with a light texture.
  • Page 8 Depending on the quality of the flour, the bread making results may also vary. Fats and oils: Fats make the bread fluffier. It will also keep better and • Keep flour in a hermetically sealed container, since flour reacts to longer.
  • Page 9 Fermentation Agent • When the yogurt cooking process has finished, label up the yogurt with the date it needs to be used. Allow to cool completely, cover with the lid. For the yoghurt Chill in the refrigerator for at least 4 hours, preferably overnight, before The fermentation agent may be: serving.
  • Page 10 TECHNICAL TROUBLESHOOTING GUIDE TROUBLESHOOTING GUIDE TO IMPROVE YOUR RESULTS Bread Bread falls Bread does Crust not Sides brown Top and PROBLEMS CAUSES - SOLUTIONS BREAD rises too after rising not rise golden but bread not sides Not getting the much too much enough enough...
  • Page 11 PROGRAM CYCLES TABLE WEIGHT CRUST BROWNING TOTAL TIME PREPARING THE DOUGH COOKING KEEP (h)* (Kneading-Rest-Rising) (h) TIME (h) WARM 1:09 1:09 WEIGHT CRUST BROWNING TOTAL TIME PREPARING THE DOUGH COOKING KEEP (h)* (Kneading-Rest-Rising) (h) TIME (h) WARM 0:15 0:15 1000g 2:01 1:06 0:55...
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