User manual PHILIPS HD9220 ANNEXE 2

[. . . ] Warning Check if the voltage indicated on the appliance corresponds to the local mains voltage before you connect the appliance. Always make sure that the plug is inserted firmly into the wall socket. Do not use the appliance if the plug, the mains cord, the body of the appliance or the bread pan is damaged. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. [. . . ] For example, set the timer to 13 hours at 19:00 hours to have the bread ready at 08:00 hours the next morning. Note: Do not use the timer function with recipes that require fresh ingredients that may go bad, for instance eggs, fresh milk, sour cream or cheese. 2 Select the appropriate program, loaf size and crust colour for your recipe. 3 Calculate the time difference (in hours) between the present time and the time you want the bread to be ready. 4 Press the timer increase or decrease button until the display shows the correct time difference (Fig. If you keep the buttons pressed, the time increases or decreases more quickly. Note: If you pass the time you want to set, press the opposite button to increase or decrease the time. , The bread is ready when the timer has counted down to 00:00 and the appliance beeps. After the baking process The inside of the breadmaker, the bread pan, the kneading blade and the bread are very hot. Always use oven mitts when you remove the bread pan at the end of the baking cycle or at any time during the keep-warm mode. 1 To stop the keep-warm mode , press the start/stop/cancel button for 2 seconds. Three, five, seven or twelve-grain cereals can be substituted in a recipe for any multi-grain cereal. Cracked wheat is the wholewheat kernel that is cracked into particles of different sizes from coarse to fine. Bulgur is the wheat kernel with the bran removed, which is steamed, dried and ground. Semolina flour Semolina, a creamy yellow coarsely ground flour milled from hard durum wheat, is high in protein. Pasta dough made of semolina is easier to knead and holds its shape better during cooking than pasta dough made with all-purpose flour. you can replace part of the all-purpose or wholewheat flour by semolina. Fats Fats tenderise, add flavour and extend shelf life of bread by retaining moisture. Avoid low-calorie soft margarine as the higher water content can greatly affect loaf size and texture. Sugars Sugars provide food for the yeast as well as sweetness for the loaf and colour for the crust. Honey, brown sugar and molasses give bread a unique flavour and colour. Aspartame-based (not saccharin-based) granular sugar substitutes can be used. [. . . ] This chapter summarises the most common problems you could encounter with the appliance. If you are unable to solve the problem with the information below, contact the Consumer Care Centre in your country. Problems and possible solutions Water or milk Loaf rises, then falls Decrease 12tbsp, use colder liquid Decrease 12tbsp, use colder liquid Increase 12tbsp Salt Increase ¼tsp Sugar or honey Flour Increase 1-2tbsp, use fresher flour, use right type of flour Decrease ½tsp Increase ½tsp Decrease 1-2tbsp Yeast Decrease 1/8-¼tsp, use fresh yeast, use right type of yeast at right setting Decrease 1/8-¼tsp, use right type of yeast at right setting Increase 1/8-¼tsp, use fresh yeast, use right type of yeast at right setting Add yeast, use fresh yeast, use right type of yeast at right setting Check power supply Select correct settings Check power supply, select correct settings Decrease ½tsp Select correct settings Place bread pan properly, push kneading blade correctly onto shaft in bread pan Clean heating element Decrease 12tbsp Decrease ½tsp Decrease 1/8-¼tsp Other Check power supply Loaf does not rise enough Loaf is short and heavy Crust too light Loaf is uncooked Use fresher flour, use right type of flour Use fresher flour, use right type of flour Smoke comes out of vents High altitude adjustment Note:When you make corrections to amounts of ingredients, first change the amount of yeast. If the result is still not satisfactory, make adjustments to liquids and then to dry ingredients. [. . . ]