User manual SIMEO QP330

[. . . ] Disposing of this product correctly will help to save valuable resources and prevent any potential negative effects on human health and the environment which could otherwise arise from inappropriate waste handling. Please contact your local authority for further details of your nearest designated collection point. Penalties may be applicable for incorrect disposal of this waste, in accordance with national legislation. Information on Disposal in other Countries outside the European Union This symbol is only valid in the European Union. [. . . ] When the DOUGH program has completed its operation, you may find that the prepared dough is easier to shape if it is tipped onto a lightly floured board before handling. 2 3 4 Place onto a greased baking tray and allow to prove until doubled in size. Brush with beaten egg. Rye Dough 100% Menu `20' (2hr) Rye Flour Sugar Oil Salt Water Yeast 500 g (1 lb 2 oz) 2 tsp 3 tbsp 2 tsp 360 mL 2 tsp Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 10­15 mins or until golden brown. White Dough Menu `16' (2hr 20min) Strong White Flour Sugar Oil Salt Water Yeast 600 g (1 lb 5 oz) 2 tsp 2 tbsp 11/2 tsp 350 mL 11/4 tsp · Use kneading blade (rye bread). · Prove for 15 mins. French Sticks Menu `21' (3hr 35min) Strong White Flour Butter Salt Water Yeast 250 g (9 oz) 15 g (1/2 oz) 1 /2 tsp 150 mL 1/2 tsp Example ­ making plain bread rolls Shaping Dough can be shaped into round rolls, plaits, knots, French sticks, large or small cobs or put in a traditional loaf tin. Rolls Brown Dough Menu `16' (2hr 20min) Strong Brown Flour Sugar Oil Salt Water Yeast 600 g (1 lb 5 oz) 2 tsp 2 tbsp 11/2 tsp 350 mL 11/4 tsp Ciabatta Stage 1 Culture : Menu `22' (45min) Strong White Flour Water Yeast 175 g (6 oz) 200 mL 1/2 tsp 1 2 3 4 5 Divide dough into 20 rolls. Roll out each piece of dough to a square shape approximately 10 cm x 10 cm (4'' x 4'') in size. Place parcels in two 20 cm (8'') greased cake tins, with the gathered side down. Glaze with milk and allow to prove at 40°C/105°F until doubled in size (approx. Bake in a preheated oven at 190°C/375°F/Gas Mark 5 for 15­20 mins or until golden brown. · Serve just warm as a breakfast or tea-time treat. Stage 2 : Menu `16' (2hr 20min) Strong White Flour Sugar Olive Oil Salt Water Yeast 325 g (111/2 oz) /2 tsp 2 tbsp 11/2 tsp 80 mL 1/4 tsp 1 Recipes Knot Wholemeal Dough 100% Menu `18' (3hr 15min) Strong Wholemeal Flour Sugar Oil Salt Water Yeast Raisins (Coat with a beaten egg) 600 g (1 lb 5 oz) 2 tsp 2 tbsp 11/2 tsp 380 mL 11/2 tsp Hedgehogs Wholemeal Dough 70% Menu `18' (3hr 15min) Strong Wholemeal Flour Strong White Flour Sugar Oil Salt Water Yeast 425 g (15 oz) 175 g (6 oz) 2 tsp 2 tbsp 11/2 tsp 370 mL 11/2 tsp Proving Most recipes require the dough to be left to prove i. e. Generally the dough should be left to prove in a warm place (at approximately 40°C/105°F) until the dough has doubled in size. Panettone etc 50 mins To prevent a hard dry skin forming, cover the dough with a large polythene bag or cover with lightly oiled cling film. Bake following recipe guidelines. Wholemeal Dough 50% Menu `18' (3hr 15min) Strong Wholemeal Flour Strong White Flour Sugar Oil Salt Water Yeast 300 g (11 oz) 300 g (11 oz) 2 tsp 2 tbsp 11/2 tsp 370 mL 11/2 tsp 1 2 3 4 5 6 Put all culture ingredients in the bread pan and select menu 22. (12 hours later) Add all ingredients listed in stage 2 and select menu 16. · For devonshire splits, split bun and fill with cream and jam. Top with glace icing. 1 2 3 32 Divide dough into 12 large rolls or 20 dinner rolls. Place on a greased baking tray. Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 12­15 mins or until golden brown. · For addition of ingredients with*, place them in the raisin nut dispenser. (P. 14) Brush with beaten egg and bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 15 mins or until crisp and well browned. 33 Dough Recipes Dough for Tear & Share Bread Menu `16' (2hr 20min) Strong White Flour Sugar Olive Oil Salt Water Yeast 550 g (1 lb 4 oz) 2 tsp 2 tbsp 11/2 tsp 310 mL 11/4 tsp Picnic Tear & Share Bread Dough for Tear & Share Bread (on the left) Grainy Mustard Cooked Ham, chopped Strong Cheddar Cheese, grated One batch 2 tbsp 75 g (3 oz) 75 g (3 oz) Brioche Dough (Chocolate Chip Brioche Roll) ; for 12 rolls Menu `23' (1hr 50min) Strong White Flour Sugar Salt Butter (Cut into 2 cm cubes and keep in fridge) Egg (beaten) Milk Rum (dark) Yeast *Additional Butter (Cut into 1­2 cm cubes and keep in fridge) 400 g (14 oz) 4 tbsp 11/2 tsp 70 g (3 oz) 3 (150 g) 90 mL 15 mL (1 tbsp) 11/2 tsp 50 g (2 oz) Focaccia Menu `22' (45min) Strong White Flour Olive Oil Salt Water Yeast 300 g (11 oz) 1 tbsp 1 tsp 170 mL 1/2 tsp Olive Tear & Share Bread Dough for Tear & Share Bread (above) Tapenade (green or black) Olives, chopped Olive Oil One batch 6 tbsp 25 g (1 oz) 2 tbsp 1 2 3 4 5 Roll dough out into a rectangular sheet 11/2 cm (1/2'') thick, approximately 24 cm x 46 cm (9'' x 18''). Spread the Tapenade over the dough, sprinkle the chopped olives and drizzle with 1 tbsp of the oil. Cut the dough into 4 cm (11/2'') slices with a sharp knife and place close together in a 20 cm (8'') round greased cake or flan tin, cut sides up. Drizzle with the remaining tbsp of oil and allow to prove at 40°C/105°F until doubled in size (approx. Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 15­20 mins or until golden brown. 1 2 3 4 5 Roll dough out into a rectangular sheet 11/2 cm (1/2'') thick, approximately 24 cm x 46 cm (9'' x 18''). Spread the mustard over the dough and scatter the ham and cheese­reserve a little of the cheese to sprinkle on top. Cut the dough into 4 cm (11/2'') slices with a sharp knife and place close together in a 20 cm (8'') round greased cake or flan tin, cut sides up. Sprinkle with the remaining cheese and allow to prove at 40°C/105°F until doubled in size (approx. [. . . ] There has been a power failure, or the machine has been stopped during breadmaking. You may try baking the dough in your oven. Troubleshooting Why is my bread pale and sticky? The kneading blade rattles. Smoke is coming out of the steam vent. This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a fault) Ingredients may have been spilt on the heating element. [. . . ]