User manual TEFAL 830913

[. . . ] Your Tefal Homebread will keep your loaf warm for one hour so you can enjoy a fresh, warm loaf at any time of the day. FRUIT & NUT BEEPER: Tefal Homebread enables you to add a personal touch to the recipes by adding extra ingredients such as dried fruit, nuts & even chocolate chips. Additional ingredients will have to be added during the first phase of the baking process, a beep will sound when it is time for you to add them*. *Refer to the table included in the instruction manual for further information. 6 7 2 The Vital Ingredients: To ensure you have the best results, it is important to use fresh and quality ingredients. All of them should be at room temperature and need to be weighed precisely with the measuring cup and the measuring spoon. [. . . ] MILK: Milk enhances the flavour and the nutritional value of the bread. Fresh milk should not be substituted for milk powder unless otherwise stated in the recipe. Low fat, skim milks and milk powders can be used with good results. EXTRAS: Additional ingredients can be added during the baking process: olives, bacon pieces, nuts, raisins. . . Add small quantities at a time and take care to cut all ingredients into small pieces. Boiling or hot water will accelerate the chemical process of the yeast whilst water that is too cold will slow it down. EGGS: Eggs make the dough richer, improve the colour of the bread and will create a soft, white centre. Recipes are designed for 50g size eggs, so if your eggs are bigger, add a little flour. Be mindful to keep the fat from coming into contact with the yeast. 8 9 3 Using Breadmixes: A wide variety of breadmixes is available from major supermarkets. These include breadmixes to bake white, wholemeal and even multigrain bread. i For best results, always refer to the manufacturer's instructions on the packaging. If you require further information, we recommend you contact the manufacturer directly. Place ingredients in the bread pan in the exact order listed on the selected Breadmix packaging. p 28 Yoghurt Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p 29 Raisin & Almond Brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p 30 4 DOUGHS Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p 32 Ciabatta Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p 33 Foccacia Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p 34 Fresh Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p 35 5 JAMS & COMPOTES Orange Marmalade. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p 37 Strawberry, Peach, or Apricot Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p 37 Apple/Rhubarb Compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p 37 INDEX 10 11 1 Tefal Homebread Procedure: All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and scales) for accuracy. In the case of a specific procedure, please refer to the one provided in the recipe : 1 Plug in the breadmaker. [. . . ] Place almonds on the top of the dough at the end of the last kneading cycle (1h45 before the program ends). When the program ends turn off the machine, remove the bread pan and unmould the brioche. 30 DOUGHS Raisin & Almond Brioche BREADS 31 Pizza Dough PROGRAM 4 6 INGREDIENTS Olive oil Water Salt White flour Yeast Ciabatta Dough PROGRAM 4 6 INGREDIENTS Water Olive oil Salt White flour Yeast DOUGHS 750 g 1 tbsp 240 ml 1. 5 tsp 480 g 1 tsp 1 kg 1. 5 tbsp 320 ml 2 tsp 640 g 1. 5 tsp DOUGHS 1 kg 450 ml 5 tbsp 2 tsp 760 g 2. 5 tsp Place the ingredients inside the bread pan in the following order: Place the ingredients inside the bread pan in the following order: 1 Water 2 Olive oil 3 Salt 4 White flour 5 Yeast 1 Water 2 Olive oil 3 Salt Handshaping: 4 White flour 5 Yeast At the end of the program, remove the dough and create your pizza. Handshaping: 1 Press the dough on a lightly floured surface and divide your dough into 8 parts. 1 Roll dough on a lightly floured surface into a 25 cm round for a thick based pizza or into 2 x 20 cm rounds for thinner based pizza. 2 Put a cloth on the dough and stand in a warm area for one hour. 5 Leave the Ciabatta on a rack to cool down. 2 Place onto a lightly greased baking tray. [. . . ]