Tefal PF250135 Breadmaker User Manual

Tefal PF250135 Breadmaker User Manual

DESCRIPTION

1. Lid
   a Dispenser
   (1) Extra ingredients dispenser
   (2) Yeast dispenser
2. Control panel
   a Display screen
   b Choice of programmes
   c Settings button
   d Weight selection
   e Buttons for setting delayed start and adjusting the time
   f Select crust colour
   g Start/stop button
   h Operating indicator light
   i Extra ingredients activation
   j Yeast dispenser activation
   k Time setting
3. Temperature setting
4. Bread pan
5. Kneading paddle
6. Graduated beaker
7. Teaspoon measure/ tablespoon measure
8. Hook accessory for lifting out kneading paddle
9. Storage lid
10. Cottage cheese pot
11. Yoghurt pot

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 – I .
  
• A slight odour and smoke may be given off when the appliance is first used.
• Remove the bread pan by lifting the handle. Next install the kneading paddle – B – D .
  
  
  
• Add the ingredients in the pan in the recommended order (see the paragraph PRACTICAL ADVICE). Add the yeast in the yeast dispenser (2) – H . Make sure that all ingredients are weighed accurately – E – F .
  
  
  
• Insert the bread pan – G .
  
• 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 – J – K .
  
  
• 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 – L .
  
  

To get acquainted with the operation of your bread machine, we suggest trying the FRENCH BREAD recipe as your first bread.

FRENCH BREAD (program 9)	INGREDIENTS – tsp = teaspoon – tbsp = tablespoon
CRUST COLOUR = MEDIUM	1.  WATER = 365 ml 2.  SALT = 2 tsp	3.  BREAD FLOUR (T55) = 620 g 4.  YEAST = 1½ tsp
WEIGHT = 1000 g

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.

PROGRAM	PAIN & TRESORS	PAIN & TRESORS MAISON
Gluten free savoury bread	1	1	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)
Gluten free sweet bread	2	2	Program used to make recipes containing sugar and fat (e.g. brioche). We recommend using a ready-to-use mix.
Gluten free cake	3	3	Program used to make gluten-free cakes with baking powder. We recommend using a ready-to-use mix.
Rapid Wholemeal bread	4	4	Use this program to make more quickly a recipe based on whole grain flour.
Wholemeal bread	5	5	Select this program when making recipes based on whole grain flour
Salt free bread	6	6	Bread is one of the foods that provide the largest daily contribution of salt. Reducing salt consumption can help reduce the risks of cardio-vascular problems.
Super rapid bread	7	7	Bread made using fast programmes is more compact than that made with the other programmes
Rye bread	8	8	Select this program when using a large quantity of rye flour or other cereals of this type (e.g. buckwheat, spelt)

French bread	9	9	Use this program to make a traditional French white bread recipe with a thicker crust.
Sweet bread	10	10	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.
Manual mode	–	11	Use this program to put your own settings for bread making, from temperature to time (see table below).
Leavened dough	11	12	Use this program to make recipes for pizza dough, bread dough and waffle dough. This program does not cook food.
Pasta	12	15	Use this program to make recipes for Italian type pasta or pie crust dough
Shortcrust	–	14	Use this program to prepare your homemade pie dough
Cake	13	13	Use this program to make cakes using baking powder. Only the 750 g setting is accessible for this program.
Cooking only	14	16	“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.
Porridge	15	17	Use this program to make porridge and rice pudding recipes. Be careful of steam jets and the release of hot air when opening the lid.
Cereals	16	18	Use this program to make recipes for rice pudding, semolina pudding and buckwheat pudding. Be careful of steam jets and the release of hot air when opening the lid.
Jam	17	19	Use this program to make home-made jams. Be careful of steam jets and the release of hot air when opening the lid.
Yoghurt	18	20	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
Drinkable yoghurt	19	21	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
Cottage cheese	20	22	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.

EXPLANATION OF THE MANUAL MODE Press

	Press on “set”		Default value	Available setting	Comments
Knead	1	Time of Mixing	00:09 min	from 0:03 min. to 00:10 min. 1 min. by 1 min	You can reduce the time of mixing if your ingredients are easy to mix.
	2	T°C of Mixing	(1) No fermentation	1) No fermentation (2) Slow fermentation (3) Quick fermentation	Increase the temperature if your flour is not easily kneadable
	3	Time of kneading	00:27 min.	From 00:00 min. to 00:35 min. 1 min. by 1 min.	Increase the time of kneading if you are using strong flour or flour with a high level of gluten. For flour with a low level of gluten, decrease the time of kneading.
	4	T°C of Kneading	1) No fermentation	(1) No fermentation (2) Slow fermentation (3) Quick fermentation	Increase the temperature if your flour is not easily kneadable. Be careful, kneading dough with high temperature could damage your yeast and the rise of your bread.
	5	Nuts Dispenser on/ of	ON	ON or OFF
	6	Yeast Dispenser on/ off	ON	ON or OFF	–

	Dress on “set*		Default value	Available setting	Comments
Rising	7	Time of first Rising	00:23 min.	From 00:00 min. to 00:35 min. l min by 1 min	Time of Ming depends on the quality of your dough and the temperature of fermentation.
	8	1–C of first Rising	(2) Slow rising	(1) Very low rising (2) Normal rising (3) Quick rising	Low fermentation increases the time of rising for a better taste and elasticity of the bread. High fermentation allows a quicker rising but could destroy the elasticity of your bread.
	9	First Flop	ON	ON or OFF	The flap allows to remove the carbon dioxide from your dough to give it strength. Don’t use the flop for gluten free  breads.
	10	Time of second Rising	00:25 min.	from 00:00 min. to 03:00 min. 1min by 1 min	Time of rising depends on the quality of your dough and the temperature of fermentation.
	11	T C of second Rising	(2) Normal rising	(1) Very         low rising (2) Normal rising (3) Quick rising	Low fermentation increases the time of rising for a better taste and elasticity of the bread. High fermentation allows a quicker rising but could destroy the destroy of your bread.
	12	Second Flap	ON	ON or OFF	The flop allows to remove the carbon dioxide from your dough to give it strength. Don’t use the flop for gluten free breads.
	13	Time of third Rising	00:20 min.	from 00:00 ran. to 03:00 min	Time of rising depends on the quality of your dough and the temperature temperature of fermentation.
	14	T C of third Rising	(2) Normal rising	(1) Very slow rising (2) Normal rising (3) Quick rising	Low fermentation increases the time of rising for a better taste and elasticity of the bread. High fermentation of lows a quicker rising but could destroy the elasticity of your bread.

	15	Time of baking	00:53 min.	from 0.10 min. to 1:30 min. lmin by 1 min	Increasing the time of baking gives a dryer bread.
	16	T C of baking	(4)	(1) light sweat bread or cake (2) medium level cake (3) medium level for sweat bread / light bread (4) dark sweat bread/medium bread (5) dark bread / medium french bread (6) dark french bread (7) hottest temperature	Temperature of baking changes the color and the thickness of the crust.
	17	Automatic keep warm	ON	ON or OFF	Don’t leave the bread in the pan if you remove the Keep Warm option or it might become wet.

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 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.

Activation / deactivation of the dispensers
Press “Settings button” (2c) to activate or deactivate the dispensers. The two dispensers pictograms will appear on the LCD screen if the dispenser option is available for the desired programs. If dispensers are available for the desired program, you can deactivate nuts dispenser or yeast dispenser, or both. To deactivate, press the “Settings button” (2c). The nuts dispenser pictogram will blink on the LCD screen. Press short on “settings button” to keep the nuts dispenser on or press long to deactivate the nuts dispenser. Press again the “Settings button” (2c) to activate or deactivate the yeast dispenser. The yeast pictogram will appear and blink on the LCD screen. Press short on “settings button” to keep the yeast dispenser on or press long to deactivate the yeast dispenser.
Make sure you place only instant dry yeast into the yeast dispenser.

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 under way.

1. Kneading
   This cycle allows to form the structure of the dough and its ability to rise properly. For better rising of the dough, place the instant dry yeast into the dispenser (2).
   During this cycle, you may add ingredients: dried fruits, olives, etc. Some of these extra ingredients can also be placed into the dispenser (1) at the beginning of the recipe : nuts, seeds, raisins, chocolate chips, dry fruits, herbs. Be careful : some ingredients cannot be placed into the dispenser as they might stick to the sides of the dispenser : fat ingredients and wet ingredients such as cheese and ham. For these ingredients, you can place them directly into the bread pan at the beginning of the recipe.
2. Rise
   Time during which the yeast works to leaven the bread and develop its aroma.
3. Cooking
   Transforms the dough into a loaf and ensures the desired crust colour and crispness level.
4. 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.

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 colour 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, yoghurt, cheese, 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 (if not in the dispenser)
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.
9. To turn off the bread maker, press button for 3 seconds.
10. To remove acoustic signal, press button for 3 seconds.

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).

Example: adjust the quantity of liquid. 

Exception: cake batter must remain quite liquid.

INFORMATION ON THE INGREDIENTS

CHOICE OF INGREDIENTS FOR BREAD 

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 can be directly incorporated in your machine’s pan with the other ingredients or into the yeast dispenser (for instant dry yeast only). 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.
• 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.

Eggs: They improve the bread’s colour and favour 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.

Flavours and herbs: Some of extra ingredients can also be placed into the dispenser (1) at the beginning of the recipe : nuts, seeds, raisins, chocolate chips, dry fruits, herbs. Be careful: some ingredients can not be placed into the dispenser as they might stick to the sides of the dispenser: fat ingredients and wet ingredients such as cheese and ham. For these ingredients, you can place them directly into the bread pan at the beginning of the recipe

CHOICE OF INGREDIENTS FOR YOGHURT 

Milk

Which type of milk may I use? 

You may use all types of milk (for example, cow’s milk, goat’s milk, sheep’s milk, soya milk or other plant-based milks). The consistency of the yoghurt may vary according to the milk used. Raw milk, long shelf life milks and all milks described below are suitable for use in the appliance:

• Sterilised long shelf life milk: Whole UHT milk produces a firmer yoghurt. Partly skimmed milk produces a less firm yoghurt. Alternatively, you may use partly skimmed milk and add 1 or 2 tablespoons of powdered milk.
• Whole milk: this milk produces a creamier yoghurt, with a thin “skin” layer on top.
• Raw milk (farm milk): this type of milk must be boiled beforehand.
  We recommend boiling it for a sufficient length of time. Next, let it cool before placing it in the appliance.
• Powdered milk: this type of milk produces a very creamy yoghurt. Always follow the instructions appearing on the manufacturer’s packaging.

Fermentation Agent 

For the yoghurt 

The fermentation agent may be:

• A plain yoghurt purchased in a store, whose expiration date is the latest one available.
• A freeze-dried fermentation agent or lactic cultures. In this case, follow the activation duration indicated in the fermentation agent’s instructions for use. These agents are available in supermarkets, pharmacies and some health food stores.
• One of your recently prepared yoghurts – this must be a plain yoghurt, the most recent possible. This process is called a “culture”.
  The properties of the agents may be destroyed by overly elevated temperatures.
  Fermentation Time
• Depending on the basic ingredients used and the desired result, the fermentation of the yoghurt will take between 6 and 12 hours.
  
  Once the cooking is done, put the yoghurt in the refrigerator for at least 4 hours, and consume it within 7 days.
  Rennet (for soft white cheese)
  To make your cheeses, you can use some rennet or an acidic liquid such as lemon juice or vinegar to curdle the milk.

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.
• 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

Not getting the expected results? This table will help you.	Bread rises too much	Bread falls after rising too much	Bread does not rise enough	Crust not golden enough	Sides brown but bread not fully cooked	Top and sides floury
The button was pressed during baking
Not enough flour
Too much flour.
Not enough yeast.
Too much yeast.
Not enough water.
Too much water.
Not enough sugar.
Poor quality flour.
Wrong proportions of ingredients (too much).
Water too hot.
Water too cold.
Wrong programme.

Are you failing to obtain the desired result? This chart will help identify the solution	Liquid yoghurt	The yoghurt is too acidic	There is water in the yoghurt	Yellowed yoghurt
The fermentation time is too short.
The fermentation time is too long.
No enough fermentation agents or dead or non-active fermentation agents.
Improperly cleaned yoghurt pot.
The milk used does not contain enough fat (partly skimmed instead of whole milk).
Lid left on the pot.
Improper programs used.

TECHNICAL TROUBLESHOOTING GUIDE

PROBLEMS	CAUSES – SOLUTIONS
The kneading paddle is stuck in the pan.	Let it soak before removing it.
After pressing on , nothing happens	EO1 is displayed and flashes on the screen, the appliance beeps: the appliance is too hot. Wait 1 hour between 2 cycles. EOO is displayed and flashes on the screen, the appliance beeps: the appliance is too cold. Wait for it to reach room temperature. HHH or EEE is displayed and flashes on the screen, the appliance beeps: malfunction. The machine must be serviced by authorised personnel. A delayed start has been programmed
After pressing on , the motor is on but no kneading takes place	The pan has not been correctly inserted. Kneading paddle missing or not installed properly. In the two cases cited above, stop the appliance manually with a long press on the button . Start the recipe again from the beginning.
After a delayed start, the bread has not risen enough or nothing happens	You forgot to press on after programming the delayed start programme. The yeast has come into contact with salt and/or water. Kneading paddle missing.
Burnt smell.	Some of the ingredients have fallen outside the pan: unplug the appliance, let it cool down, then clean the inside with a damp sponge and without any cleaning product. The preparation has overflowed: the quantity of ingredients used is too great, notably liquid. Follow the proportions given in the recipe.
Extra ingredients stay stuck in the dispenser	There are too many ingredients into the dispenser. Do not overload the dispenser. The lid must close easily. Do not put fat, sticky and wet ingredients into the dispenser.