TEFAL Pain Plaisir User manual

Pain Plaisir/ Pain & Delices
BG
SK
EN
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NL
HU
HR
ES
UK
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PL
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101
EN
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 -
A
.
•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 -
H
.
•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 -
B
-
D
.
•Add the ingredients in the pan in the recommended order (see the
paragraph PRACTICAL ADVICE). 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 -
I
-
J
.
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
EN
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.

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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

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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
22°C
60°C
60°C

107
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–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).
M

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
EN
•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.

110
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.
SPECIFIC INFORMATION REGARDING THE
“PAIN & DÉLICES” BREAD MACHINE:
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:
•Aplain yoghurt purchased in a store, whose expiration date is the latest
one available.

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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 body of the appliance with a damp
cloth sponge. Dry thoroughly.
•The appliance and removable parts are
unsuitable for dishwasher use.
•Don't use any household cleanser, abrasive pads or alcohol. Use a soft,
damp cloth.
•Never submerge the appliance's body or the lid in water or any other
liquid..
•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.
Liquid
6 hrs. 7 hrs. 8 hrs. 9 hrs. 10 hrs. 11 hrs. 12 hrs.
Firm
Sweet Sour

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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.
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.
TROUBLESHOOTING GUIDE TO IMPROVE YOUR RECIPES

113
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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.
TECHNICAL TROUBLESHOOTING GUIDE