For e
chos
parat
tsp =
PRO
PRO
WHOL
1.Wat
2.Sun
3.Salt
4.Sug
5.Whi
6.Who
T15
7.Yea
120
CLEANING AND MAINTENANCE
• Unplug the appliance.
• Clean all the parts, the appliance itself and
the inside of the pan with a damp cloth. Dry
thoroughly -L.
• Wash the pan and kneading paddle in hot
soapy water.
If the kneading paddle remain stuck in the
pan, let it soak for 5 to 10 min.
• When necessary the lid can be cleaned with
warm water and a sponge.
• 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.
Remember to crumble the fresh yeast with your
fingers to make it dissolve more easily. Only ac-
tive dried yeast (in small granules) must be
mixed with a little tepid water before use.
Choose a temperature close to 35°C, less and
it will not rise as well, more will make it lose
its rising power. Keep to the stated amounts
and remember to multiply the quantities if you
use fresh yeast (see equivalents chart below).
Equivalents in quantity/weight between dried
yeast and fresh yeast:
Dried yeast (in tsp.)
1 1,5 2 2,5 3 3,5 4 4,5 5
Fresh yeast (in g)
9 13 18 22 25 31 36 40 45
Additives (dried fruit or nuts, olives.): add
a personal touch to your recipes by adding
whatever ingredients you want, taking care:
> to add following the beep for additional in-
gredients, 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 pro-
cess 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 de-
velopment of the dough, respect the quanti-
ties indicated in the recipes,
> to have no ingredients fallen outside the pan.
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