MOULINEX Uno

Uno

Simply Bread

Breadmaking made easy:

  • Easy-to-use thanks to automatic programs and intuitive control panel
  • Easy-to-clean thanks to the bread pan non-stick coating

Reference : OW310130

Bread basics

Uno is the simple solution for making fresh, home-baked loaves! 

Breadmaking becomes easy thanks to its 15 automatic programs and large-screen intuitive interface. What's more, the list of programmes printed on the lid means you don't have to check the instructions every time you bake a loaf!

Includes a recipe book to help you make the most of all the different possibilities provided by the 15 programs: delicious fresh bread, plus cakes, jam, pastry and homemade pizza base! 

It's even easy to clean, thanks to the non-stick coating on the baking pan and kneading paddle. Enjoy fresh bread every day with Uno!

Technical specifications / comparison

Power 0700  W
Material Plastic  
Bread sizes 500g / 750g / 1000g  
Gluten-free programmes 1  
Well-being programmes 3  
Other preparations Dough / Cake / Jam / Pasta  
Recipes Recipe book with 31 recipes  
Standard accessories (measuring spoon, beaker, hook)    
Number of blades 1  
Type of blades Kneading blade  
Baguette/Baguettine trays with support, brush and scoring tool NO  
Interface LCD interface  
Browning levels Light / Medium / Dark  
Delayed start Up to 15 hours  
Keep warm 1 hour  
Signal for adding ingredients    
Bread pan coating PTFE  
Bowl shape Square  
Viewing window    
Colours White / Red  

FAQ

Yes. Preparation of the bread is highly sensitive to temperature and humidity.
All the ingredients used must be at room temperature (unless stated otherwise). In the event of hot weather, it is advisable to use liquids that are cooler than usual. Similarly, if the weather is cold, it may be necessary to warm the water or milk (never to more than 35°C).
All ingredients must be carefully weighed. Measure the liquids with the measuring cup. Use the double scoop provided to measure teaspoons on one side and dessertspoons on the other. Measure out the flour with kitchen scales. Incorrect measurements will lead to poor results.
To avoid disturbing the dough while it is rising, we recommend putting all the ingredients in the tank from the start and avoiding opening the lid during use (unless stated otherwise). Keep to the order of ingredients and the quantities stated in the recipes. First the liquids and then the solids. The yeast should not come into contact with the liquids or the salt.
GENERAL ORDER TO BE FOLLOWED:
• Liquids (butter, oil, eggs, water, milk)
• Salt
• Sugar
• First half of the flour
• Powdered milk
• Specific solid ingredients
• Second half of the flour
• Yeast
• Some of the ingredients have fallen into the tank: leave the machine to cool down and clean the inside with a damp sponge but without any cleaning product.
• The preparation has overflowed: too high a quantity of ingredients, especially liquid. Keep to the proportions in the recipes.
If operation is interrupted by a power cut or mishandling, the appliance memorises the selected programme for several minutes. The cycle will begin again where it stopped. After this time, the programming is lost.
We recommend properly draining any moist food (diced bacon, olives, etc.) and freezing fragile ingredients (chocolate chips, etc.) so that they keep their consistency during cooking.
Press the start button for longer than five seconds.
Even if you pull out the plug while it is working, it will remember its program for seven minutes. If you move it to another power socket within seven minutes, it will pick up the operation where it left off.
There are several possible reasons:
• If you sequence two programmes, wait for one hour before starting the second preparation so that the machine can cool down completely.
• It may also be that you have already programmed a delayed start.
• It is a programme with pre-heating.
• If they are stuck in the tank, add some water to the tank and leave it to soak before removing them.
• If they are stuck in the bread, consider oiling the paddles before adding the ingredients or use the hook to turn out the bread (depending on the model).
There is nothing wrong with it. This is a buzzer to let you know when you can add ingredients.
Are the blades in the right position? The wider part should be at the bottom.
Yeast: Baker's Yeast exists in several forms: fresh in small cubes, dried active (to be rehydrated), or instant dried. Yeast is sold in supermarkets (bakery or fresh produce departments), but you can also buy fresh yeast from your local bakery. In its fresh or instant dried form, yeast should be added directly to the baking pan of your breadmaker with the other ingredients. Remember to crumble the fresh yeast with your fingers to make it dissolve more easily. Only dried active yeast (in small granules) must be mixed with a little tepid water before use. Choose a temperature close to 35°C, less and it will not rise as well, more may make it lose its rising power. Keep to the stated amounts and remember to multiply the quantities if you use fresh yeast (see equivalents in quantity/weight between dried and fresh yeast below)
Dried yeast (in teasp.)
1 - 1,5 - 2 - 2,5 - 3 - 3,5 - 4 - 4,5 - 5
Fresh yeast (in g.)
9 - 13 - 18 - 22 - 25 - 31 - 36 - 40 - 45
Too much yeast, poor quality flour, not enough sugar: sugar activates the yeast, enhances the flavour, and helps brown the crust.
No, sourdough is difficult to prepare, and needs special experience. In addition, use of sourdough could damage the baking form.
The power consumption is different for each programme of each bread machine.
As a guide: the energy consumption of a 700 watt bread maker, standard programme, French bread, 750 gr, with average browning is: 350 Wh.
The cost of making a bread depends on the cost of energy in the country.
Example: 350 Wh energy consumption for a 750 g. loaf of bread or 35 hours of light from a low energy lamp (10 W).
You can usually make several different types of bread. See the different recipes in your instruction manual.
No, the bread maker takes care of mixing and warming the dough. However, it is essential to keep to the measures and weights, to incorporate the ingredients in the order indicated by the recipe and to ensure that they are all at room temperature before starting the preparation process. You will find more detailed information in the instruction manual.
The success of bread making mainly lies in accuracy and it is therefore essential to keep exactly to the quantities stated in the recipes and carefully weigh the different ingredients using kitchen scales and using the scoop or measuring cup if they are provided.
We recommend using T55 flour unless stated otherwise in the recipe. Keep the flour in an airtight container so that it is not affected by variations in humidity.
You will also find ready-to-use bread mixes in stores. See the manufacturer's recommendations about using these preparations.
Baker's yeast comes in different forms in stores:
• Fresh yeast in cubes (to be crumbled between the fingers)
• Dry active yeast for rehydration (in a little warm water at around 35°C)
• Or instant dried yeast.
When a sachet of yeast has been opened it should be used within the next 48 hours at the most. If you are using fresh yeast, multiply by 3 the weight indicated for dry yeast. You will find more detailed information in the instruction manual.
The yeast should never come into direct contact with the salt, liquids or fat, such as butter for example. This would eliminate its power to make the dough rise.
You may think that adding more yeast will make the bread rise more. However, too much yeast weakens the structure of the dough and it will rise too much and will sink during cooking. Avoid opening the lid during use (unless stated otherwise in the recipe), do not add too much fat, which will also slow down the rising process.
Simply tap it lightly with your fingertips, it should offer slight resistance and your fingerprints should fade gradually. While mixing the dough, you can also check that it forms a smooth ball which unsticks easily from the walls. If there is any flour remaining, add a little water; if it is too sticky, add a little flour. Add small quantities at a time (max. 1 tablespoon) so as not to make a mistake.
If the dough sinks, there is too much yeast or not enough flour in the dough, or there is too much water or the water is too hot.
If the bread does not rise, there is too much flour, not enough yeast and not enough water, or the water may be too cold.
You may have selected the wrong programme.
The bread preparation is highly sensitive to temperature and humidity. For an optimum result, we recommend keeping the preparation to a combined temperature of 60°C (water temperature + flour temperature + room temperature).
There is most likely too much water in the dough.
Yes, those on the top level are always slightly more golden than those on the lower level.
Your appliance contains valuable materials which can be recovered or recycled. Leave it at a local civic waste collection point.