TEFAL Pain Plaisir Bedienungsanleitung

Pain Plaisir/ Pain & Delices

101

1Lid

2Control panel

aDisplay screen

bChoice of programs

cWeight selection

dButtons for setting delayed

start and adjusting the

time for programs 11

eSelect crust colour

fOn/off button

gOperating indicator light

3Bread pan

4Kneading paddle

5Graduated beaker

6Teaspoon measure/

tablespoon measure

7Hook accessory for lifting out

kneading paddle

8Storage lid

9Cottage cheese pot

10 Yoghurt pot

DESCRIPTION

The noise level measured for this product is 66 dBa.

•Please read the instructions for use carefully before using your appliance

for the ﬁrst time and keep them in a safe place for future reference.

•Remove all packaging, stickers and various accessories both inside and

outside the appliance -

•Clean all components and the appliance using a damp cloth and dry

thoroughly..

PRIOR TO FIRST USE

•Place your appliance on a ﬂat, stable, heat-resistant work surface away

from water splashes.

•Unwind the cord and plug it into an earthed electrical power outlet.

After the audio signal plays, program 1 is displayed by default -

•A slight odour may be given off when the appliance is ﬁrst used.

•Remove the bread pan by lifting the handle. Next install the kneading

paddle -

•Add the ingredients in the pan in the recommended order (see the

paragraph PRACTICAL ADVICE). Make sure that all ingredients are

weighed accurately -

•Insert the bread pan -

•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 -

QUICK START-UP

102

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. Savoury gluten-free bread. Program used to make recipes low in

sugar and fat. We recommend the use of a ready-to-use mix (see

warnings for the use of gluten-free programs).

2. Sweet gluten-free bread. Program used to make recipes containing

sugar and fat (e.g. brioche). We recommend using a ready-to-use mix.

3. Gluten-free cake. Program used to make gluten-free cakes with

baking powder. We recommend using a ready-to-use mix.

4. Classic bread. Use this program to make a sandwich loaf type white

bread recipe.

5. Quick classic bread. Use this program to more quickly make a loaf-

type white bread recipe.

6. French Bread. Use this program to make a traditional French white

bread recipe with a thicker crust.

7. 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.

8. Whole grain bread. Select this program when making recipes based

on whole grain ﬂour.

9. Quick whole grain bread. Use this program to more quickly make a

recipe based on whole grain ﬂour.

USING YOUR BREAD MAKER

To get acquainted with the operation of your bread maker, we suggest

trying the CLASSIC BREAD recipe as your ﬁrst bread.

CLASSIC BREAD

(program 4) INGREDIENTS - tsp = teaspoon - tbsp =

tablespoon

CRUST COLOUR =

MEDIUM

1. WATER = 330 ml

2. OIL = 2 tbsp

3. SALT = 1½ tsp

4. SUGAR = 1 tbsp

5. POWDERED MILK =

2 tbsp

6. PLAIN FLOUR = 605 g

7. YEAST = 1½ tsp

WEIGHT = 1000 g

•At the end of the cooking cycle, press and unplug the bread maker.

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 - K.

103

10. Rye bread. Select this program when using a large quantity of rye

ﬂour or other cereals of this type (e.g. buckwheat, spelt).

11. Leavened doughs. Use this program to make recipes for pizza dough,

bread dough and wafﬂe dough. This program does not cook food.

12. Pasta. Use this program to make recipes for Italian type pasta or pie

crust dough.

13. Cake. Use this program to make cakes using baking powder. Only the

1000 g setting is accessible for this program.

14. Cooking. 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.

15. Porridge. Use this program to make porridge and rice pudding recipes.

16. Cereals. Use this program to make recipes for rice pudding, semolina

pudding and buckwheat pudding.

17. Jam. Use this program to make home-made jams. When using

programs 15, 16 and 17, be careful of steam jets and the release of

hot air when opening the lid.

Programs speciﬁc to the “Pain & Délices” bread machine:

18. Yoghurt. Used to make yoghurt based on pasteurised cow's milk,

goat's milk or soya milk. Place the yoghurt pot in the pan (without

the lid or cottage cheese ﬁlter). Once prepared, keep in a cool place

and consume within 7 days.

19. Drinkable yoghurt. Used to make drinkable yoghurt based on

pasteurised milk. Place the yoghurt pot in the pan (without the lid).

Shake well before drinking. Once prepared, keep in a cool place and

consume within 7 days.

20. Soft white cheese. Used to make soft white cheese from curdled

cow's milk or goat's milk. Place the cottage cheese pot in the yoghurt

pot (without the lid) and install it in the pan. A draining phase is

necessary. Once prepared, keep in a cool place and consume within

2 days.

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

104

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 under way.

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.

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 colour

and crispness level.

5. Keep warm

Keeps 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.

OPERATION OF THE BREAD MAKER

possible to select the weight. Please refer to the cycle chart at the end of

the instruction manual.

Selecting the crust colour

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

colour. 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.

105

You may program the appliance to ensure that your preparation is

ready at the time of your choice, up to 15 hrs. in advance. The delayed

start program is not available for: Programs 5,11, 12, 13, 14, 15, 16

and 17 (for “Pain Plaisir” model). Programs 5, 11, 12, 13, 14, 15, 16, 17,

18, 19 and 20 (for “Pain & Délices” model).

This step occurs after having selected the program, the crust colour and

the weight. The program time is displayed. Calculate the time difference

between the moment you start the programme and the time at which

you want your recipe to be ready. The machine automatically includes

the programme cycle duration. To access the delayed start, press the

button and the image will appear on the display as well as the default

time (15:00). To set the time, press the button. 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, yoghurt, cheese, fresh fruit.

DELAYED START PROGRAM

106

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

19°C

25°C

19°C

25°C

22°C

60°C

107

–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

Menus 1, 2 and 3 must be used to make gluten-free breads or cakes.

For each program, a single weight is available.

Gluten-free breads and cakes are suitable for those who have an

intolerance to the gluten (celiac disease sufferers) present in several

cereals (wheat, barley, rye, oat, kamut, spelt, etc.).

It is important to avoid cross-contamination with ﬂours containing

gluten. Exercise special care cleaning the pan and the kneading paddle,

as well as all utensils being used to make gluten-free breads and cakes.

You must also ensure that the yeast used contains no gluten.

Gluten-free recipes have been developed based on the use of

preparations (also called ready-to-use mixes) for gluten-free bread

that are either Schär or Valpiform type.

•Blends of ﬂour types must be sifted with the yeast to prevent lumps.

•When the program is launched, it is necessary to assist 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 a traditional bread. It will be

of a denser consistency and lighter colour 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).

108

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:

Dry yeast (in tsp) 1 1.5 2 2.5 3 3.5 4 4.5 5

Compressed yeast (in g) 9 13 18 22 25 31 36 40 45

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 a ﬂour is based on whole grains, that is, containing a part of

the outer layers of a wheat grain (T>55), the less the dough will rise and

the denser the bread will be.

INFORMATION ON THE INGREDIENTS

Example: adjust the quantity of liquid.

Exception: cake batter must remain quite liquid.

Too liquid OK Too dry

109

•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 breads, in order to try to recreate the elasticity of gluten,

it is essential to mix several types of non bread making ﬂours and to add

thickening agents.

Thickening agents for gluten-free breads: 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 ﬂavour

to the bread and improves the crust colour.

Salt: It regulates the activity of the yeast and gives ﬂavour to bread.

It must not come into contact with the yeast prior to the start of the

preparation.

It also improve 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.

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