Moulinex OW210130 Pain Doré Bread Machine Instruction Manual

Moulinex OW210130 Pain Doré Bread Machine

DESCRIPTION

1. Lid
2. Control panel
   • a Display screen
   • b Choice of programs
   • c Weight selection
   • d Buttons for setting the delayed start and adjusting the time for programs 11
   • e Select crust color
   • f On/off button
   • g Operating indicator light
3. Bread pan
4. Kneading paddle
5. Graduated beaker
6. Teaspoon measure/ tablespoon measure
7. Hook accessory for lifting out kneading paddle
   The sound power level measured for this product is 66 dBa.

PRIOR TO FIRST USE

• Remove all packaging, stickers and various accessories both inside and outside the appliance – A.
• Clean all components and the appliance using a damp cloth.

QUICK START-UP

• Unwind the cord and plug it into an earthed electrical power outlet. After the audio signal plays, program 1 is displayed by default – G.
• A slight odor may be given off when the appliance is first used.
• Remove the bread pan by lifting the handle. Next, install the kneading paddle – B – C.
• Add the ingredients to the pan in the recommended order (see the paragraph PRACTICAL ADVICE). Make sure that all ingredients are weighed accurately – D – E.
• Insert the bread pan – F.
• Close the lid.
• Select the desired program using the key .
• Press the key . The 2 points of the timer flash. The operating indicator light lights up – H – I.
• At the end of the cooking cycle, press and unplug the bread machine. Remove the bread pan. Always use oven mitts, because both the pan’s handle and the inside of the lid are hot. Turn out the bread while hot and place it on a rack for 1 hr. to allow it to cool – J.
  To get acquainted with the operation of your bread machine, we suggest trying the FRENCH BREAD recipe as your first bread.
  

USING YOUR BREAD MACHINE

Selection of a program

Use the menu key to select the desired program. Each time that you press the key, the number on the display screen goes to the next program.

1. Basic Bread. Use this program to make a sandwich loaf-type white bread recipe.
2. French Bread. Use this program to make a traditional French white bread recipe with a thicker crust.
3. Sweet Bread. 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.
4. Quick Bread. Use this program for the most quickly baked white breads. Breads made using this program have a denser texture than breads made using other programs.
5. Whole grain bread. Select this program when using whole-grain flour.
6. Gluten-free bread. We recommend using a ready-to-use mix. For this program, only the 1000 g setting is accessible (see warnings for the use of the gluten-free programs).
7. Rye bread. Select this program when using a large quantity of rye flour or other cereals of this type (e.g. buckwheat, spelled).
8. Cooking only. Use this program to cook for 10 to 70 min. It can be selected on its own and be used:
   • a) after completion of the Leavened Dough program,
   • b) to reheat or crisp the surface of already cooked breads that have cooled,
   • c) to finish cooking in the event of a prolonged power outage during a bread cycle.
9. Leavened Dough. Use this program to make recipes for pizza dough, bread dough, and waffle dough. This program does not cook food.
10. Cake. Use this program to make cakes using baking powder. Only the 750 g setting is accessible for this program.
11. Porridge. Use this program to make porridge and rice pudding recipes.
12. Jam. Use this program to make homemade jams. When using programs 11 and 12, be careful of steam jets and the release of hot air when opening the lid.

Selecting the bread weight
Press the key to set the weight selected – 500 g, 750 g or 1000 g. The indicator light lights up opposite the selected setting. The weight is provided for information purposes only. For some programs, it is not possible to select the weight. Please refer to the cycle chart at the end of the instruction manual.

Selecting the crust color
Three choices are available: light/medium/dark. If you wish to modify the default setting, press the key until the indicator light lights up opposite the selected setting. For some programs, it is not possible to select the crust color. Please refer to the cycle chart at the end of the instruction manual.

Start / Stop
Press the key to turn on the appliance. The countdown starts. To stop the program or cancel the programmed delayed start, press the key for 3 seconds.

OPERATION OF THE BREAD MACHINE

The cycle chart (see the end of the instruction manual) indicates the breakdown of the various steps, according to the selected program. An indicator light indicates which step is currently underway.

1. Kneading
   Use this program to form the structure of the dough and its ability to rise properly. During this cycle, you may add ingredients: dried fruits, olives, etc. An audio signal indicates when to do so. Please refer to the cycle chart (see the end of the instruction manual) and to the “extra” column. This column indicates the time that will be displayed on your appliance’s screen when the audio signal is emitted.

2. Rest
   Allows the dough to expand to improve the quality of the kneading.

3. Rise
   Time during which the yeast works to leaven the bread and develop its aroma.

4. Cooking
   Transforms the dough into a loaf and ensures the desired crust color and crispness level.

5. Keep warm
   Keep the bread warm for 1 hour after cooking. It is nonetheless recommended to turn out the bread once cooking is done. The display screen continues to display “0:00” during the hour-long “Keep warm” cycle. At the end of the cycle, the appliance stops automatically after producing several audio signals.

DELAYED START PROGRAM

You may program the appliance to ensure that your preparation is ready at the time of your choice, up to 15 hrs. in advance. Please refer to the cycle chart (see the end of the instruction manual). This step occurs after having selected the program, the crust color, and the weight. The program time is displayed. To adjust the delayed start time, press and . The machine displays the total duration prior to the end of cooking. The lights up. Press to launch the delayed start program.

If you make a mistake or wish to modify the time setting, hold down the key until it emits an audio signal. The default time is displayed. Start the operation again. Some ingredients are perishable. Don’t use the delayed start program for recipes containing: raw milk, eggs, yogurt, cheese, or fresh fruit.

PRACTICAL ADVICE

1. All ingredients used must be at room temperature (unless otherwise indicated), and must be weighed accurately. Measure the liquids using the graduated cup provided. Use the spoon provided to measure tablespoons on one side and teaspoons on the other. Inaccurate measurements will yield bad results. 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).
   

2. Use ingredients prior to their best-before date and keep them in a cool, dry place.

3. The flour must be weighed accurately using a kitchen scale. Use active dry baker’s yeast (in pouches).

4. Avoid opening the lid during use (unless otherwise indicated).

5. Follow the exact order of the ingredients and the quantities indicated in the recipes. First the liquids, and then the solids. 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.

7. 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.

8. When turning out your bread, the kneading paddle may remain stuck inside it. In this case, use the hook to gently remove it. To do so, insert the hook in the kneading paddle’s shaft, and then lift to remove it.

Warnings for the use of gluten-free programs

• Blends of flour types must be sifted with the yeast to prevent lumps.
• When the program is launched, it is necessary to assist in the kneading process: scrape down any unmixed ingredients on the sides towards the centre of the pan using a non-metallic spatula.
• Gluten-free bread cannot rise as much as traditional bread. It will be of a denser consistency and lighter color than normal bread.
• 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).
  Example: adjust the quantity of liquid.
  
  Exception: cake batter must remain quite liquid.

INFORMATION ON THE INGREDIENTS

Yeast: Bread is made using baker’s yeast. This type of yeast is sold in several forms: small cubes of compressed yeast, active dry yeast to be rehydrated, or instant dry yeast. Yeast is sold in supermarkets (bakery or fresh foods departments), but you can also buy compressed yeast from your baker. The yeast must be directly incorporated in your machine’s pan with the other ingredients. Nonetheless, consider thoroughly crumbling the compressed yeast between your fingers to facilitate its dispersion.

Follow the recommended amounts (see the equivalences chart below). Quantity/weight equivalences between dry yeast and compressed yeast:

Flours: Using T55 flour is recommended unless otherwise indicated in the recipes. When using mixes of special flour types for bread, brioche or milk bread, do not exceed 750 g of dough in total (flour + water). Depending on the quality of the flour, the bread-making results may also vary.

• Keep flour in a hermetically sealed container, since flour reacts to fluctuations in climate conditions (humidity). Adding oats, bran, wheat germ, rye or whole grains to the bread dough, will produce a bread that is denser and less fluffy.
• The more flour is based on whole grains, that is, containing a part of the outer layers of wheat grain (T>55), the less the dough will rise and the denser the bread will be.
• You will also find commercially available ready-to-use preparations for breads. Please refer to the manufacturer’s recommendations for the use of these preparations.

Gluten-free flour: Using large quantities of these flour types to make bread calls for the use of the gluten-free bread program. There is a large number of flour types that do not contain any gluten. The best known are buckwheat flour, rice flour (either white or whole grain), quinoa flour, corn flour, chestnut flour, millet flour, and sorghum flour. For gluten-free bread, in order to try to recreate the elasticity of gluten, it is essential to mix several types of non-bread making flour and to add thickening agents.

Thickening agents for gluten-free bread: To obtain a proper consistency and to attempt to imitate the elasticity of gluten, you may add some xanthan gum and/or guar gum to your preparations. Ready-to-use gluten-free preparations: They make it easier to make gluten-free bread since they contain thickeners and have the advantage of being completely guaranteed to be gluten- free — some are also organic. All brands of ready-to-use gluten-free preparations do not yield the same results.

Sugar: Don’t use sugar lumps. Sugar feeds the yeast, gives a good flavor to the bread, and improves the crust color.

Salt: It regulates the activity of the yeast and gives flavor to bread. It must not come into contact with the yeast prior to the start of the preparation. It also improves the structure of the dough.

Water: Water rehydrates and activates the yeast. It also hydrates the flour’s starch and enables the loaf to be formed. Water may be replaced, in whole or in part, by milk or other liquids. Use liquids at room temperature, except for gluten-free breads, which require the use of warm water (approximately 35°C).

Fats and oils: Fats make the bread fluffier. It will also keep better and longer. Too much fat slows the rise of the dough. If you use butter, crumble it into small pieces or soften it. Do not incorporate melted butter. Prevent the fat from coming into contact with the yeast, since the fat could prevent the yeast from rehydrating.

Eggs: They improve the bread’s color and favor the good development of the loaf. If you use eggs, reduce the quantity of liquid accordingly. Break the egg and add the necessary liquid until you obtain the quantity of liquid indicated in the recipe. The recipes have been designed for a medium-sized egg of 50 g, if the eggs are larger, add some flour; if the eggs are smaller, add a little less flour.

Milk: Milk has an emulsifying effect that leads to the creation of more regular cells, and therefore an attractive loaf appearance. You may use fresh milk or powdered milk. If you use powdered milk, add the quantity of water initially reserved for milk: the total volume must be equal to the volume indicated in the recipe.

CLEANING AND MAINTENANCE

• Unplug the appliance and wait for it to cool down completely.
• Wash the pan and the kneading paddle using hot soapy water. If the kneading paddle stays in the pan, soak it for 5 to 10 min.
• Clean the other components with a damp sponge. Dry thoroughly.
• No part whatsoever is machine washable – K .
• Don’t use any household cleanser, abrasive pads or alcohol. Use a soft, damp cloth.
• Never submerge the appliance’s body or the lid.

TROUBLESHOOTING GUIDE

TO IMPROVE YOUR RECIPES

TECHNICAL TROUBLESHOOTING GUIDE

FAQs

What is the Moulinex OW210130 Pain Doré Bread Machine?

The Moulinex OW210130 Pain Doré is a bread machine designed for home use, allowing users to easily make a variety of delicious homemade bread.

Is this bread machine suitable for beginners?

Yes, the Moulinex OW210130 Pain Doré is beginner-friendly, with easy-to-use settings and instructions for making homemade bread.

What types of bread can I make with this machine?

You can make a wide range of bread, including white, whole wheat, multigrain, and even specialty bread like gluten-free or sweet bread.

Does the bread machine have a timer for delayed baking?

Yes, the machine typically includes a timer function, allowing you to set a delay for when you want your bread to be ready.

What is the capacity of the bread pan?

The bread pan typically has a capacity of 2.20 pounds (or 1 kilograms), allowing you to bake various loaf sizes.

Can I make dough for other baked goods with this machine?

Yes, the machine often includes a dough setting, allowing you to prepare dough for items like pizza, bagels, or rolls.

Is it easy to clean the bread machine?

The machine typically has a removable and non-stick bread pan and kneading paddle, making it easy to clean after use.

What is the warranty period for the Moulinex OW210130 Pain Doré Bread Machine?

The warranty period may vary by region and retailer. Check the product documentation for warranty details.

Can I use my own bread recipes with this machine?

Yes, you can use your own bread recipes with the machine. Simply follow your recipe's instructions and use the machine for kneading and baking.

Is the bread machine suitable for making gluten-free bread?

Yes, the machine is often suitable for making gluten-free bread, with specific settings for gluten-free recipes.

What should I do if the bread machine encounters issues during operation?

If you encounter issues, consult the user manual for troubleshooting guidance, and ensure all ingredients are correctly measured.

Can I add additional ingredients like nuts or fruits to my bread?

Yes, the machine typically includes a feature that allows you to add extra ingredients like nuts, seeds, or dried fruits to your bread.

References:Moulinex OW210130 Pain Doré Bread Machine – Device.report

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