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INTRODUCTION
T i p s f o r m a k i n g g o o d b r e a d
1. Read the instructions carefully and use our recipe book: breadmaking using this appliance is not the same
as breadmaking by hand!
2. All the ingredients used must be at room temperature and should be weighed precisely. Measure liquids
with the graduated beaker supplied. Use the double doser supplied to measure teaspoons on
one side and tablespoons on the other. All spoon measures are level and not heaped. Incorrect mea-
surements give bad results.
3. For successful bread making using the correct ingredients is critical. Use ingredients before their use-by
date and keep them in a cool, dry place.
4. It is important to measure the quantity of flour precisely. That is why you should weigh out flour using a kit-
chen scale. Use packets of flaked dried yeast (sold in the UK as Easy Bake or Fast Action Yeast) or use
fresh yeast. Unless otherwise indicated in the recipe, do not use baking powder. Once a packet of yeast
has been opened, it should be sealed, stored in a cool place and used within 48 hours.
5. To avoid disturbing the preparation while it is rising, we recommend that you place all the ingredients into
the pan at the beginning and do not open the lid during use. Carefully follow the order of ingredients and
quantities indicated in the recipes. First the liquids, then the solids. Yeast should not come into contact
with liquids, sugar or salt.
Note for the UK consumers only:
These instructions and recipe book are not suitable for the UK market. The recipes have been devised using
flour, yeast and food ingredients available in France. Recipes made using flour and yeast available in the UK
may give significantly different results and be unsuccessful.
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General order of ingredients to be followed:
Liquids
(butter, oil, eggs, water, milk)
Salt
Sugar
Flour, first half
Powdered milk
Specific solid ingredients
Flour, second half
Yeast
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