User manual LAGRANGE FAIT MAISON

[. . . ] Cake : Pétrissage, levée et cuisson d’un cake ou gâteau avec levure. Rice measure List of bread programmes Hook (to remove the kneading blade from the “bread” after baking) Rice measure Fait Maison Ref: 479 001 10 20. Open button Cover of the appliance Control window-plug Seal Space for the trough Buttons for selec Fait Maison Ref: 479 001 20 20. Spoon case Location of the power supply Kneading blade Trough selection indicator lamp Gilding selection indicator lamp 6 3 Cover of the appliance 13 8 3. [. . . ] € Once the trough has cooled down, use a spatula (of wood, plastic or silicon) to turn the bread out of the mould. € Place the bread trough upside down on a clean surface and shake or gently tap the trough until the bread drops on the surface. € Before cutting your bread or your gâteau, use the hook to remove the blade. € It is recommended to slice the bread with an electric knife or a bread knife. A kitchen knife (without teeth) will cause the bread to deform when slicing it. Note: The bread can be stored for 3 days at ambient temperature in a plastic bag or airtight box, or 10 days if you keep the bag or the box in the refrigerator. The bread that you prepare yourself does not contain any preservative, that is why its storage life is shorter than bread sold in shops. ) Hook (to remove the kneading blade from the “bread” after baking) Rice measure Measuring spoon (teaspoon/tablespoon) Li Preparation Fait Maison Bread Maker Ref: 479 001 19 19. € Place the bread trough in the appliance, along with the kneading à placer en premières pages de l’anglais. € Add the gelling agent (an apple or dehydrated pectin) for fruits with low pectin content (strawberries, pears, peaches, etc. ) or use “special jam” sugar with gelling agent • Add half a glass of water (to help the sugar melt) • Add lemon juice (for fruits that are not sufficiently sour) Yeast Sugar, salt and flour Liquid or humid ingredients cc Teaspoon cs Tablespoon Executing the programme placer dans l’anglais Levure • Close the cover and connect the appliance to the mains. If the trough is incorrectly positioned, the LCD screen will display the following symbol: , which will flash when the “Start/stop” button is pressed. € Once the programme is complete, an audible signal will sound 10 times. You can then press the “start/stop” button to stop the programme. € Open the cover and test the consistency by taking a tablespoon sample of the mixture. Be careful not to burn yourself on the edges of Sucre, sel, farine ingrédients liquides/humides cc cs ne pas réduire davantage 58 Pantone Warm Gray 6 C 3. € Pour out a little jam on a cold dish: If the jam is properly cooked, it gently slides in the dish and congeals rapidly. € If the jam is too liquid, it is often because the cooking was insufficient. La 1 8 Preparation 9 ® 16 17 18 Se Ri La Retrieving the dish • At the end of cooking, use the ladle to pour out the jam into clean jars sterilised with boiling water. Rotate the trough counter clockwise to unlock the trough and remove it from the appliance. € CAUTION: Be careful when handling the trough as it can be very hot. Ref: the appetite of this varies depending on the type of dish envisaged and 479 001 persons. [. . . ] 74 FAIT MAISON_LAGRANGE 16/05/11 10:08 Page77 Sautéed chicken rice Basmati rice Water Sliced chicken Chopped shallot Cloves of garlic Basil Ground pepper Oil Soy sauce Sugar Roasted peanuts Cashew nuts For 4 persons 2 measures Level 2 350 g 1 2 5 leaves 1 pinch 1 cs 2 cs ½ cc 30 g 30 g Yoghurt with fresh fruits Note: If you are using fresh fruits containing a lot of acidity, it is recommended to add them to the yoghurt after its preparation. In fact, the acidity of fruits can kill the ferments and spoil the yoghurt preparation. (Tablespoon) of sugar (according to taste) – 1 natural yogurt or 1 sachet of ferment – 1 litre of milk Mix the milk and the ferment until you have a uniform consistency. Of jam or fruit jelly - 1 natural yogurt or 1 sachet of ferment – 1 litre of milk Heat the jam or jelly on very slow fire Add the milk little by little, then add the ferment. [. . . ]