tomado TBM8001W Mode D'emploi page 22

Never place the loaf and baking tin on the outside of the machine or directly on a plastic tablecloth. Caution: the
aluminium baking tin is not suitable for hitting against, being knocked against the worktop and/or pushed on the
sides. After baking, the hot baking tin is soft and should not be burdened mechanically.
When the loaf is not immediately released, carefully turn the shaft on the bottom side of the baking tin until the loaf
is released. When taking the loaf out of the machine and the dough hook remains stuck in the loaf, carefully remove
it from the loaf. If necessary, allow the loaf to cool a little longer on a grille, so that you can later remove the dough
hook with your hands. Do make sure the dough hook has cooled down enough. We recommend cutting the loaf only
after 15-20 minutes. Extra: If, for instance, you are not going to be home in time, the bread maker continues to heat
for another 60 minutes. This is not included in the time of the programme.
If you want to use the time delay, you must set this before pressing the Start button.
Important: do not use the time delay when using perishable ingredients.
First observe the first 9 steps described in section "Baking bread" and then – after setting the correct programme, crust colour
and size – press the arrow keys to increase or decrease the time on the display. Also see section "The display".
+ = 10 minutes more
— = 10 minutes less
The time shown on the display is the total baking time required. The time delay can be programmed up to 13 hours.
Example: It is 9 am in the morning, and you want to have freshly baked bread at 5 pm in the afternoon.
Add all the ingredients to the baking tin. Place the baking tin in the bread maker. Close the lid and press the menu button
to set the correct programme. Press the COLOR button to set the correct crust colour and set the correct weight using the Loaf
button. Press "+" until 8:00 appears in the display. After all, 8 hours will pass from the moment you press the start button until
the moment that the loaf should be ready (5 o'clock in the afternoon). Press the start button. The colon on the display starts
to flash and the time counts down until the time is reached at which the bread maker should start kneading. The bread maker
will now go through the entire set programme, until the loaf is ready at the time that you want.
• Always carefully weigh the ingredients and make sure they are at room temperature.
• Add the ingredients in the correct order.
• Make sure the ingredients are fresh.
• Make sure you add the yeast to the baking tin as the last ingredient. Do this in a little hole in the meal. It should not come
into contact with salt, sugar and water (milk).
• Tip: You can determine the freshness of the yeast by means of the following test: In half a cup of lukewarm water, dissolve
1 teaspoon of sugar and add 1 teaspoon of yeast to this mixture. After a few minutes, it should start to buzz and bubble,
only then you will know that the yeast is fresh.
• Tip: 5 to 10 minutes after starting the bread maker, you can test if the dough ball is okay. The dough should look like
a smooth, elastic, round ball. Open the lid and briefly touch the top of the dough ball with your fingers. Make sure the dough
hook continues to rotate. If the dough lightly sticks to your finger, this is good. If the dough sticks to the baking tin, it is too
wet. If the dough does not stick to your fingers, the dough ball is too dry.
• Tip: Salt slows the action of the yeast, while sugar accelerates it. If you cannot use one of these ingredients due to a diet,
you must also leave out the other. In that case, you get a loaf without sugar and salt.
• If you immediately want to bake another loaf, you must allow the machine to cool down for 10 to 20 minutes before using
it again.
• Different types of bread have different structures and sizes, because the ingredients used are different. Some loafs can also
be much firmer and smaller than others. This is normal.
• It is possible that you must adapt the proportions of some recipes. By this we mean:
the amount of yeast, or the amount of meal, or the amount of water. Never adapt everything at the same time.
Because this will not have any effect. The adaptation can be necessary in connection with:
- quality and specific weight of the meal
- differences in ambient temperature
- freshness of the ingredients.
• The bread that you bake yourself does not contain preservatives, which means that it is also more perishable.
If you package the loaf air tight, after allowing it to cool down properly, you can eat the bread for a few days.
Of course, you can also freeze the bread, so you can consume it at a later date.
SETTING THE TIME DELAY
A FEW TIPS
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