SD-206 - Panasonic Service Network Europe

SD-206
Thank you for purchasing a
Panasonic
¨
, SD-206.
For your own safety and convenience, please read these instructions carefully before operating.
Installation of the
¨
.
IMPORTANT: THIS UNIT HAS TO BE EARTHED FOR PERSONAL SAFETY!
If your AC outlet is not grounded, it is the personal responsibility of the customer to have it
replaced with a properly ground wall socket of 240V 50Hz.
The
¨
has to be installed to a minimum 10-ampere (T) fuse.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. READ ALL INSTRUCTIONS BEFORE USE.
2. Follow all warnings and instructions marked on the product.
3. Unplug this product from wall outlet when not in use and before cleaning.
Do not immerse appliance in water or other liquid. Use a soft sponge and mild
detergent when cleaning the inside of the pan or kneading blade. The cabinet may
be cleaned with a cloth, dampened with a mild soap and water solution.
4. Do not touch hot surfaces. Use oven mitts when handling hot materials, allow metal
parts to cool before cleaning.
5. Close supervision is necessary when any appliance is used near children.
6. Do not allow anything to rest on power cord. Do not plug in cord where persons may
walk or trip.
7. Do not operate any appliance with a damaged or frayed cord. Refer servicing of
appliance to an authorised service centre if the unit should malfunction or be
damaged in any manner.
8. This appliance is not intended for commercial use. It is for household use only.
9. The use of attachments not recommended by manufacturer may cause damage or
injury.
10. Avoid contacting moving parts.
11. Do not use outdoors. Do not use appliance for other than intended use.
12. Do not let cord hang over edge of table or counter, or touch hot surfaces.
13. Do not place on or near a hot gas or electric burner, or in a heated oven.
14. To disconnect, grip plug and pull from wall outlet. Never pull on cord.
15. The unit may vibrate or move during the kneading process. Do NOT place the
unit near the edge of a countertop. Place the unit securely where movement of the
unit will not cause it to fall off the countertop.
16. If the supply cord of this equipment is damaged, it must be replaced by the special
cord (Part No. ADA24R117).
SAVE THESE INSTRUCTIONS
Note:
A. A short power-supply cord is provided to reduce the risk resulting from becoming
entangled in or tripping over a longer cord.
B. Extension cords are available and may be used if care is exercised in their use.
C. If extension cord is used:
(1) the marked electrical rating of the extension cord should be at least as great as
the electrical rating of the appliance,
and
(2) the longer cord should be arranged so that it will not drape over the countertop or
tabletop where it can be pulled on by children or tripped over unintentionally.
Table of Contents
Basic Principles when Baking with
¨ ........................3
-Basic Features ...........................................................................3
Baking Programs.........................................................................4
Parts identification .......................................................................5
Control panel-display/functions...................................................6
How to use.............................................................................7Ð12
-To use the timer for baking loaves only
with the BAKE mode................................................................10
-Using the BAKE RAPID mode ................................................10
-Using the DOUGH mode.........................................................11
-Using the BAKE ONLY mode ...........................................11Ð12
How to clean..............................................................................12
Slicing and storing the bread ....................................................13
Leakage of bread ingredients from the bread pan...................13
Specifications............................................................................13
Display Indications for Abnormal Conditions ...........................14
Before calling for service ....................................................15Ð16
Ingredients...........................................................................17Ð18
Other Ingredients Used for Flavoured Loaves.........................19
Tips for baking whole wheat & multigrain breads ....................20
Differences in Baking Results...................................................20
Recipes................................................................................21Ð42
Basic recipes .....................................................................21Ð26
Whole wheat recipes.........................................................27Ð29
Multigrain recipes...............................................................30Ð31
French recipes.........................................................................32
Breadmix formulas ..................................................................32
Dough recipes....................................................................33Ð41
Bake only recipes....................................................................42
Basic Principles when Baking with
¨
Basic Features
Choice of bread modes
BASIC. . . . . . . . . . . . . For producing loaves of bread using white or brown strong flour as the major ingredient.
WHOLE WHEAT. . . . .For loaves using wholemeal strong flour as the main ingredient.
MULTIGRAIN. . . . . . . For breads with cereals/grains such as rye, etc. mainly using wholemeal strong flour.
FRENCH . . . . . . . . . . For loaves with crisp crust and open texture. It has crisp taste because sugar is not
included in the ingredients.
PIZZA . . . . . . . . . . . . .A rapid dough mode for pizza, focaccia and other Italian breads.
BAKE ONLY . . . . . . . A mode for baking cakes only.
Choice of baking modes
BAKE . . . . . . . . . . . . . The unit automatically mixes ingredients, kneads the dough, rises it and bakes it.
BAKE RAPID . . . . . . . The unit mixes ingredients, kneads the dough, rises it and automatically bakes it faster
than the standard BAKE mode.
BAKE SANDWICH. . . The unit automatically makes a medium size loaf of bread with a soft crust suitable for
sandwich slices.
BAKE RAISIN . . . . . . .The unit automatically makes bread as in the BAKE mode. A beeper sounds to let you
know when to add dried fruits, such as raisins. This is to prevent them from being
crushed during the kneading process.
DOUGH . . . . . . . . . . . The unit automatically prepares dough for pizzas, dinner rolls, doughnuts, croissants, etc.
DOUGH RAISIN . . . . .The unit automatically prepares dough as in the DOUGH mode. A beeper sounds to
let you know when to add dried fruits as in the BAKE RAISIN mode.
-A 13-hour timer allows you to prepare everything the night before and wake up to the aroma of freshly
baked bread. (Certain BAKE mode only). The result may differ when the timer is used.
-The beep sounds eight times when baking in the BAKE modes or rising of dough in the DOUGH modes is
completed.
-The beep also sounds in the BAKE RAISIN and DOUGH RAISIN modes, when the machine pauses for 1
minute during the kneading process to add the raisins, chopped dried fruits and / or nuts.
Choice of size and crust colour
The selection of size and crust colour is possible for the following modes:
If not selected, the
¨
will automatically select L size with a medium crust.
Mode
Size Selection
Crust Colour Selection
Size / Colour
L
M
S
Dark
Medium
Light
BASIC BAKE
Ã
Ã
Ã
Ã
Ã
Ã
BASIC BAKE RAPID
Ã
Ã
Ã
Ã
Ã
Ã
BASIC BAKE RAISIN
Ã
Ã
Ã
Ã
Ã
WHOLE WHEAT BAKE
Ã
Ã
Ã
WHOLE WHEAT BAKE RAPID
Ã
Ã
Ã
WHOLE WHEAT BAKE RAISIN
Ã
Ã
Ã
¥ Size and crust colour will be affected by the room temperature and the quality of flour and/or other ingredients.
- 3 -
Baking Programs
NOTE:
¥ The duration of each process is only approximate and will vary according to the ambient
temperature.
The
following time is when the timer is not used. (The availability of the timer for the mode
¥
is indicated with a tick ( ) in the ÒtimerÓ column.)
¥There will be keep-warm of up to 60 minutes after the baking is complete until the STOP pad
is pressed, for all BAKE (loaf) modes. The keep-warm is not available for the DOUGH modes
and the BAKE ONLY mode.
¥For Bake Raisin & Dough Raisin modes, there will be a break of 1 minute during the kneading
process to add dried fruits and nuts.
BAKE (loaf) modes
Whole Wheat
Bake
Basic Bake
Mode
P
r
o
c
e
s
s
Basic Bake
Sandwich
Basic
Bake Rapid
Basic
Whole Wheat Whole Wheat Whole Wheat
Bake Raisin Bake Sandwich Bake Rapid
Bake Raisin
French Bake
Bake Only
40 min ~
1 hr 55 min
10 ~ 20
min
2 hr 55 min ~
4 hr 10 min
-
Multigrain
Bake
Rise
30 ~ 60
min
15 ~ 25
min
1 hr 55 min ~
2 hr 25 min
Bake
50 min
35 min
50 min
50 min
45 min
50 min
55 min
15 ~ 70 min
Total
4 hours
1 hr 55min
4 hours
5 hours
3 hours
5 hours
6 hours
15 ~ 70 min
Rest
Knead
30 ~ 60
min
15 ~ 20
15 ~ 25
min
min
approx. 1 hr 55 min ~
1 hour
2 hr 25 min
-
60 ~ 90
60 ~ 90
15 min
min
min
10 ~ 20
10 ~ 20
10 ~ 20
min
min
min
2 hr 25 min ~ approx.
2 hr 25 min ~
2 hr 55 min 1 hr 40 min 2 hr 55 min
Timer
DOUGH modes
Whole Wheat
Dough
Basic Dough
Mode
Basic Dough
Raisin
Whole Wheat French Dough
Dough Raisin
Pizza Dough
Multigrain
Dough
Rise
30 ~ 50
55 ~ 75 40 ~ 75
min
min
min
10 ~ 20
10 ~ 20
10 ~ 15
15 ~ 25
min
min
min
min
1 hr 15 min ~ 1 hr 45 min ~ 1 hr 45 min ~ 10 ~ 15
1 hr 35 min 2 hr 5 min 2 hr 40 min
min
Approx.
10 min
Approx.
10 min
Total
2 hr 20 min 3 hr 15 min 3 hr 35 min
Rest
P
r Knead
o
c Rise
e
s Knead
s
45 min
Timer
-4-
-
Parts identification
Bread pan
Slide in the pan to the correct position in
the unit.
Twist slightly anti-clockwise to remove.
To remove
Kneading blade
Handle
Lid
Kneader
mounting shaft
Control panel
Body
Cord
Plug
- 5 -
Control panel-display/functions
Be sure you understand the function of each pad before using the
¨.
NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring
during shipping.
You may peel this film off and discard it.
Display window
All modes and indications are shown here for reference.
MENU
Press to select the type of bread: BASIC, WHOLE WHEAT,
MULTIGRAIN, FRENCH, PIZZA or BAKE ONLY.
(It is not necessary to press this pad for BASIC. )
Each time the pad is pressed, the display will
change accordingly.
SELECT
SD-206
DARK LIGHT
BASIC
WHOLEWHEAT
MULTIGRAIN
RAISIN
BAKE DOUGH FRENCH
RAPID ALERT PIZZA
BAKEONLY
SANDWICH
L M S
SELECT
MENU
TEMP REST
SIZE
CRUST
TIMER
START
STOP
Press to select the bake mode: BAKE, BAKE
RAPID, BAKE SANDWICH, BAKE RAISIN,
DOUGH or DOUGH RAISIN.
(It is not necessary to press this pad for BAKE .)
Each time the pad is pressed, the display will
change accordingly.
SIZE
Press this pad to select the size of the loaf for:
BAKE, BAKE RAPID & BAKE RAISIN modes of
BASIC and WHOLE WHEAT loaves.
CRUST
Press this pad to select the colour of the crust
for BAKE, BAKE RAPID & BAKE RAISIN modes
of BASIC loaf.
TIMER
Press this pad to set the timer and to set the
baking time for BAKE ONLY mode.
The time will advance 10 minutes each time this pad
is pressed. (1 minute for the BAKE ONLY mode.)
The timer setting will change rapidly if constant
pressure is applied to the pad.
Indicating light
The red light will be lit when in operation.
It will flash when the bread baking or the dough
making is completed.
It will also flash in a different frequency when
operated in abnormal conditions.
START/STOP
Press this pad to start operation or begin the timer.
Press this pad to stop operation or cancel the timer setting.
To stop operation, the pad must be pressed and
held for 1 second.
-6-
How to use
Steps
1
Notes
Remove the bread pan from the unit.
Twist slightly anti-clockwise and pull
up, using the handle.
Mount the kneading blade on the shaft.
2
3
Make sure that the kneading blade and
The kneading blade is
the kneading shaft are free of bread
designed to fit loosely on the
crumbs.
shaft with some loose turning.
Place
dry yeast
inside the
For best results, place the yeast
first, so that it is at the bottom of
bread pan.
all other ingredients.
Place flour and all dry ingredients inside
Flour, dry milk, salt, sugar,
the bread pan.
butter, etc., first.
RAISIN modes only
You may place dried fruits (e.g. raisins)
later when the beeper sounds to prevent
them from being crushed (see step 10.)
4
5
Pour water and other liquids, if any, into
the bread pan.
Place the bread pan inside the body.
Wipe off any moisture or
foreign matter from the outside
Be sure the bread pan contacts the
of the bread pan before
bottom of the unit.
placing it in the unit.
Fold the handle down.
If the bread pan is not placed
correctly, the dough will not be
kneaded properly.
6
Position the unit away from
Close the top lid.
edge of the table or counter-
Plug into a 240 volt outlet.
top.
The unit may vibrate or move
during the kneading process.
will light up.
Place the unit where it will not
fall off should the unit move
during the kneading process.
- 7 -
Steps
7
DARK
LIGHT
TEMP
REST
RAISIN
BAKE
DOUGH
RAPID
ALERT
SANDWICH
L
M
8
REST
M
on P. 3.
For BASIC, it is not necessary to press
this pad.
MENU
RAISIN
BAKE
DOUGH
RAPID
ALERT
SANDWICH
L
See ÒChoice of bread modesÓ
indicated on the right of display.
refer to P.11 Ð 12 for instructions.
LIGHT
TEMP
Press MENU to choose the type of bread
For BAKE ONLY program,
S
SELECT
DARK
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
Notes
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
S
Press SELECT to choose BAKE RAPID,
See ÒChoice of baking modesÓ
BAKE SANDWICH, BAKE RAISIN,
on P. 3.
DOUGH or DOUGH RAISIN.
The mode you require will flash.
SELECT
MENU
For BAKE, it is not necessary to press
this pad.
Select size.
SIZE
CRUST
Select crust colour.
See availability of size and
colour selection on P. 3.
9
Press START/STOP.
START
during resting.
STOP
DARK
ÒRest Ó begins.
REST
RAISIN
BAKE
DOUGH
RAPID
ALERT
SANDWICH
L
The resting settles the temperature of
A clicking noise may be heard
the bread pan and ingredients.
during operation. This is not a
LIGHT
TEMP
M
malfunction.
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
S
After rest, the process will proceed to
For information of the process
knead, then to rise and finally, bake.
of each mode, see P. 4.
The time remaining until the bread is
The time required for each of
finished is displayed in hours and
the steps will vary according
minutes. (3:59, 3:58
¥ ¥ ¥)
The above display is
temperature.
L size, medium colour.
RAISIN modes only
DARK
LIGHT
TEMP
REST
RAISIN
BAKE
DOUGH
RAPID
ALERT
SANDWICH
L
M
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
S
The above display
is for BASIC-BAKE
RAISIN, L size,
to factors such as voltage
fluctuation and room
for BASIC–BAKE,
10
There will be no mixing action
In the last part of kneading, there will be
For BASIC: 42~72 minutes from
two sessions of beep sound. RAISIN on
START.
display will blink and kneading will stop
For WHOLE WHEAT: 72~102
for 1 minute.
minutes from START.
Add the dried fruits (e.g. raisins) during
this period to prevent them from being
crushed.
Do not put your finger in the dough,
or touch the bread pan while adding
the dried fruits.
During operation, do not remove
Close the lid and leave the unit.
the pan, nor unplug the power cord.
When 1 minute has passed, kneading
The timer cannot be used
will begin again and the RAISIN will
for this mode.
stop blinking.
light colour.
- 8 -
Steps
11
12
Beep
Beep
Notes
The beeper will sound eight times and
the indicating light will flash when the
bread is baked, or the dough is
completed.
Promptly open the lid and remove the
bread pan using oven gloves.
The bread pan will be very
hot.
Do not place it on any plastic
Press START/ STOP.
surfaces. Handle carefully.
The unit keeps the bread warm for 1
hour or until START/ STOP is pressed to
If the bread is left in the unit,
prevent condensation of the steam.
further browning of crust colour
may occur.
For DOUGH modes, follow each recipe
directions for further steps instructed in
the cook book.
13
Turn the pan upside down.
Shake the pan several times to release
The bread and the kneading
blade will be very hot.
the bread.
A metal utensil may scratch
If the kneading blade comes out with
the finish of the kneading
the bread, use a heat-resistant plastic
blade.
utensil to remove it.
For DOUGH modes, when baking is
completed, remove from the oven,
using oven gloves.
14
15
Place the bread on a wire rack to cool
and allow the steam to escape.
Unplug after use.
-Allow at least 1 hour for the unit to cool down before the next use.
- 9 -
See ÒSlicing and storing the
breadÓ on P. 13.
To use the timer
(BAKE mode only)
Follow the same steps as in pages 7-9 except step 9.
For step 9, follow the instructions below.
Steps
Press TIMER to set the amount of time See P. 6 for further
in which you want the bread to be
explanation of the timer pads.
ready.
Time may be set for any length of time
from 4 hours to 13 hours for BASIC,
from 5 hours to 13 hours for WHOLE
WHEAT and MULTIGRAIN,
from 6 hours to 13 hours for FRENCH.
TIMER
Example:
If the present time is 9:00 pm, and you want the
bread to be finished at 6:30 am tomorrow morning,
set the timer to 9:30 (9 hours and 30 minutes), the
time required until the completion of the bread.
12
9
9:00 pm
3
start
6:30 am
(9 hours
6
and 30 minutes)
finish
START
STOP
DARK
Notes
Press START/STOP.
LIGHT
BASIC
WHOLEWHEAT
MULTIGRAIN
RAISIN
BAKE DOUGH FRENCH
RAPID ALERT PIZZA
BAKEONLY
SANDWICH
L M S
TEMP REST
There will be no action while
the timer is working.
The time remaining before the bread is
finished is displayed in hours and
minutes.
The above display is for
BASIC-BAKE, L size,
medium colour.
Using the BAKE RAPID mode
Follow the previous steps 1-6. For step 7, choose either BASIC or WHOLEWHEAT (there is no
BAKE RAPID mode for the MULTIGRAIN or FRENCH). For steps 8 & 9, follow the instructions below.
DARK LIGHT
Press SELECT pad to choose
The remaining
SELECT MENU BAKE RAPID.
TEMP REST BASIC
time is displayed
WHOLEWHEAT in hours and
MULTIGRAIN
Then select size and crust colour. RAISIN
minutes.
FRENCH
START
STOP
BAKE DOUGH PIZZA
RAPID ALERT
BAKEONLY
SANDWICH
Press START pad.
L M S
The above display is for BASIC-BAKE
(RAPID) mode, L size, medium colour.
The timer cannot be used for this mode.
- 10 -
Using the DOUGH mode
Follow the previous steps 1-7.
Steps
8
Notes
Press to select DOUGH .
SELECT
Dough will flash.
Operation begins after the rest
condition to settle the
temperature of the bread pan
START
STOP
and ingredients.
Press START pad.
DOUGH will stop flashing.
The remaining time is displayed in hours and minutes.
* There will be no mixing action after the START pad is pressed.
(Time will be longer in hot temperatures).
9
The beeper will sound eight times and the indicating light will flash
when the dough is completed. Press STOP pad when the beeper
stops. Remove the bread pan. Close the lid. Unplug after use.
START
STOP
10
11
The display will go out when the beeper stops,
but the indicating light will flash until the STOP
pad is pressed.
Shape and give dough final rising before baking in a conventional
oven as per the recipes given.
When baking is completed, remove from the oven, using your
oven gloves and cool on a wire rack.
The timer cannot be used
for this mode.
Using the BAKE ONLY mode
Steps
1
2
3
Notes
Prepare cake in a separate mixing
Follow instructions in the
bowl.
Cookbook for details.
Pour the mixture into the bread pan.
(The kneading blade must be
removed.)
MENU
Press MENU to choose BAKE ONLY.
- 11 -
Steps
4
5
6
TIMER
Notes
Press TIMER to set the required time.
(Between 15 to 70 minutes.)
The TIMER cannot be used to delay the
start of baking.
START
STOP
Time indication starts from 30
minutes and moves up to
1 hour 10 minutes in 1 minute
increment.
Press START / STOP.
Follow the same steps 11-15 on P. 9 to complete baking.
Note: Upon completion of baking, you may check the consistency
of the baked product by piercing the centre with a skewer.
If the baking is still insufficient, you may additionally bake
by repeating above steps 3 & 4.
The additional baking time may be set within the time span
left from the initial baking.
You may repeat additional baking as long as the total
accumulated baking time does not exceed 70 minutes.
When checking with a skewer,
take utmost care not to burn
yourself as the oven cavity will
be extremely hot.
How to clean
Before cleaning the unit, unplug and allow the unit to cool.
Lid
Body and Lid
Body and lid should be wiped clean with a damp cloth.
Use only mild liquid detergent. For baked-on materials, use
Scotch Brite nylon felt pads and detergent on the interior.
Do not use cleansers, steel wool pads, or other abrasive
materials.
Do not use benzine, thinner, alcohol, etc.
Temperature
sensor
Temperature sensor
Body
Wipe gently and avoid deforming the temperature sensor.
Bread pan and kneading blade
Kneader mounting shaft
If the kneading blade cannot be easily removed from the pan by
twisting the mounting shaft, pour lukewarm water into the cooled
pan and allow to soak for 5Ð10 minutes. Remove the blade.
Always remove the blade and wash the pan with mild, liquid
detergent after each use.
Do not use other abrasive materials or otherwise, the pan may
be scratched.
These parts are not dishwasher safe.
1. Be sure that the unit and the bread pan have dried completely before storing.
2. On the interior of the body some discolouration may occur with use.
- 12 -
Slicing and storing the bread
Cool the bread on a wire rack before slicing or storing the bread.
Slicing homemade bread
Storing homemade bread
Homemade bread can be cut with a bread knife.
After cooling the bread completely at room
temperature, wrap it in a foil or a plastic bag
to preserve freshness.
To enjoy the taste of freshly baked homemade
bread, try to consume your bread as soon as
possible.
For longer storage, wrap well and store in the
Place the loaf on its side and cut with a sawing
freezer.
motion.
It is better to slice the loaf before freezing.
Leakage of bread ingredients from the bread pan
With extended use, a small quantity of ingredients may leak out from the outlet of the bread pan. This is
normal. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be
discharged to prevent rotation stoppage.
When the kneader mounting shaft does not rotate, it is necessary to replace the kneader mounting shaft unit
with a new one.
Consult with your authorised Panasonic Service Centre for servicing or for purchase of replacement parts.
Kneader mounting shaft
Outlet
Kneader mounting shaft unit
(Part No. ADA 29A115)
Specifications
Power supply
240V AC 50 Hz
Power consumed
550 W
Capacity
max. 500N of bread flour
min. 300N of bread flour
Timer
Digital timer (up to 13 hours)
Protective device
Self-resetting motor protector
Dimensions (H
W
D)
approx. 35.5
Weight
34.0
approx. 7.1
- 13 -
23.2 cm
O.
Display Indications for Abnormal Conditions
Reason/Cause
Condition
TEMP
TEMP
The unit is hot (above 40ûC/105ûF).
appears
This may occur during repetitive use.
on
You must allow the unit to cool down
display.
before reusing.
How to reset /restart
Leave the unit as it is.
When the unit has cooled to below 40ûC/105ûF,
TEMP will disappear from the display window
and the red indicating light will go out.
This indicates that the unit is now ready to use.
ALERT
There has been a 20-minute or
If the interruption in the power supply is
is on
less power cut. (The power plug
momentary, the operation will not be affected.
display.
has been inadvertently pulled out or
the breaker has activated.)
ALERT
If the power is restored within 20 minutes, the
bread maker will operate again. However, the
bread may not turn out well.
is on
display.
There has been more than 20
Remove the dough and start again using all
minutes power cut. (power failure,
new ingredients.
unplugging of the power cord, or a
malfunctioning of household fuse or
breaker).
Not baked at all, although
Motor protection device has activated.
Check to see if the kneader mounting shaft can
the operation appears to
This only happens when the unit is
rotate.
have proceeded.
overloaded and an excessive force
is applied to the motor.
After about 30 minutes, the motor
automatically starts running again.
Yes
No
Make sure you did not use
Service will
too much or too hard/heavy
be required.
ingredients, then start again
using all new ingredients.
Motor protection device
If the unit is overloaded and an excessive force is applied to the motor, the protection device will
stop the motor. After approximately 30 minutes, the motor will automatically start running again. It is
recommended to restart with fresh ingredients.
Remedy 1
If the kneading blade is restricted by hard dough, take out the dough. The
unit will restart 30 minutes later.
Check to see if the kneader mounting shaft of the bread pan can rotate.
Remedy 2
If it can rotate, restart the bread maker after 30 minutes. If it cannot rotate,
service will be required.
- 14 -
Before calling for service
BAKING RESULTS:
Neither the
Smoke
Sides of
Bread
indicating
emitted
bread
rises
light nor
from steam
collapse
too
the display
vent.
and bottom
much.
light up.
Burning
is damp.
smell.
Please check the following:
OPERATIONAL ERRORS
Unplugged.
Ingredient spilled on heater element.
Power interruption (display 0:00
).
START/STOP pad was pressed after starting.
Top lid was open during operation.
Mode selection was wrong (DOUGH mode was
chosen).
Bread left in bread pan too long after baking.
Bread sliced just after baking (Steam was not
allowed to escape).
Water added after kneading flour.
MEASUREMENT ERRORS
INGREDIENT PROBLEMS
Kneading blade not installed properly in pan.
Not enough
Flour
Too much
Not enough
Yeast
Too much
No yeast
Not enough
Water
Too much
No sweetening agents
Ingredients used other than prescribed.
Old flour used.
Flour
Wrong type of flour used.
Yeast not placed in pan first, or liquids
touched yeast before kneading.
Yeast
Old yeast used.
Wrong type of yeast used.
Temperature of water was either too hot or too cold.
(Not within optimum temperature range of 20
5ûC.)
- 15 -
Unleavened or not leavened enough
Collapsed
Bread
after
doesn't
over-rising.
rise
Not baked.
Slices
unevenly
Top of
Under-
Browned and
Sides
bread
browned
floured sides,
brown but
floured.
and sticky.
center sticky
flour coated
and raw.
bottom.
and is
sticky.
enough.
- 16 -
Ingredients
Since the bread program on your Automatic
¨
is
completely computerised, the success of your loaf depends on the quantity
and quality of the ingredients
Flour:
Wheat flour provides the bulk and
structure of bread. Flour is classified
into two types, strong flours which are
milled from hard wheat and weak
flours which are milled from soft
wheat. The difference in the two types
of wheat is the content of proteins that form gluten
(ÒglutenÓ is the important constituent of bread which
provides its structure and its stretchy, chewy texture.
Gas which is released during fermentation is trapped
within the elastic network of gluten, thus making the
dough rise. Gluten development mostly takes place
during dough kneading).
Strong flours contain a high content of proteins
necessary for the development of gluten. ÒBread flourÓ
and ÒBakers flourÓ are the major product within this
category. Most of the recipes in this book call for this
flour.
Weak flours such as cake flour and pastry flour, are
less in protein content and are suitable for products
which have a light, crumbly texture and do not require
much gluten development.
Self raising flour is a white flour to which baking
powder and sometimes salt has been added. Weak
flours and self raising flour alone may not be
substituted for bread flour in the included recipes.
Unbleached plain flour is white wheat flour which has
not been bleached to whiten it. Most plain flours have
a gluten content of approximately 4-5%. For successful
results when baking bread, 8-9% is required. Plain
flour may be used if supplemented with gluten flour or
bread improver.
Continental flour is a flour similar to bakers or bread
flour but is ground very fine. This produces a very
smooth even loaf.
Gluten (Gluten Flour or Wheat Gluten) is a flour
extremely
high in gluten content. Use approximately
1/4 cup (35N) to flours with a low gluten content to
improve suitability for use.
contains some proteins but these do not
form sufficient gluten. Therefore, bread baked with
rye flour will be dense and heavy.
Rye flour
-
is
made by grinding the entire wheat kernel, including the
bran and germ. 100% whole wheat bread or breads
containing a high percentage of whole wheat flour will
be lower in height and heavier in texture than bread
baked with flour. If you are not pleased with the height
and the texture of the whole wheat bread, you could
strengthen the bread by increasing the proportion of
white bread flour. (You must reduce the same
proportion of whole wheat flour so that the total amount
of wheat flour would remain the same.) The life of whloe
wheat flour and its baked products is shorter than
white bread flour and its baked products, because the
included germ is high in fat, which can become rancid.
Products milled from other grains are
occasionally used in bread. i.e. corn meal, rice, millet,
soy, oat, buckwheat and barley flours. These do not
contain protein that form sufficient gluten and
therefore they should not be substituted for bread
flour in the following recipes.
Whole wheat flour or wholemeal wheat flour
Other flour:
Sugars:
Sugars or sweetening agents
have the following purposes in
bread making:
¥ They add sweetness and flavour.
¥ They add softness and fineness to
the texture.
¥ They give crust colour.
¥ They contribute to keeping
qualities by retaining moisture.
¥ They provide food for yeast.
Besides granulated sugar or caster sugar, brown
sugar, honey and molasses can be substituted in the
recipes. Recipes including fruit generally require less
added sugar due to the high sugar content of the fruit.
Fats:
The major purpose of fats in bread
baking are:
¥ They tenderize the bread.
¥ They add flavour and richness.
¥ They contribute to keeping qualities
by retaining moisture.
Any fat can be used, however, we
recommend butter for the best flavour
and texture.
17-
Ingredients
Milk and milk products:
Yeast:
Their main purposes are:
Yeast is a living organism, a
¥ They enhance flavour.
microscopic plant which works as
¥ They increase the nutritional value
a leavening agent in bread baking.
of bread.
¥ Milk solids include protein, lactose
(milk sugar), and minerals.
Most recipes call for the use of milk powder.
NEVER use fresh milk on the overnight program.
Otherwise it may sour during the rest time, spoiling
the final flavour.
It acts on sugars and changes them
into carbon dioxide gas and alcohol.
This gas production causes the leavening or the ÒriseÓ
of yeast dough.
The alcohol evaporates during baking.
Yeast is available in two forms: fresh and dry. Dry
yeast is available in two types; the type that requires
preliminary fermentation and the type that is used dry
and may be mixed with other ingredients.
Salt:
Salt has the following functions in
bread baking.
¥ It strengthens gluten structure and
makes it more stretchable.
¥ It inhibits yeast growth.
¥ It enhances the flavour.
Therefore, too much salt will inhibit fermentation
whereas too little will result in weak gluten structure.
, use the latter type. Do not use
fresh yeast or dry yeast that requires preliminary
fermentation. Always use instant yeast that may be
For
¨
added and mixed with other ingredients. Do not
dissolve yeast in water before use. It is placed dry in
the bread pan first, before all other ingredients.
As there is an optimum temperature for yeast to
activate, your
¨
incorporates a heat
sensor to keep the dough at the correct temperature
Both will result in a bread with low volume and poor
during the rising process.
texture. Use ordinary table salt.
We recommend brands ÒAlliedÓ, ÒKitchen CollectionÓ
and ÒFermipan,Ó however, several brands are
available in supermarkets. These yeasts are available
Liquid:
Cold tap water should be used.
(For the BASIC BAKE RAPID mode,
however, lukewarm water should be
used, especially during the very cold
winter months.)
Cold fresh milk can be substituted to
improve the keeping quality and nutritional value of
the loaf, which will have a softer browner crust.
in sachets or large air tight packages and once
opened the sachets should be resealed and used
within 48 hrs or stored in air tight container in the
refrigerator or used according to manufacturerÕs
instructions.
Note: Some brands of yeast have bread improver
included.
Please alter quantity when using these products.
NEVER use fresh milk on the overnight program.
Always measure the liquid stated in the recipe
carefully, using the measuring cup provided.
TOO MUCH LIQUID will cause the dough to
collapse, giving a poor appearance.
-18-
Other Ingredients Used for Flavoured Loaves
Egg:
Vitamin C (Bread Improver):
These are sometimes added to
Vitamin C is a Òbread improverÓ
nutritionally enrich the dough, they
i.e. it helps improve the volume of
also improve the keeping properties
the loaf. We recommend adding
and colour of the baked product.
1
/2 ~ 1 tsp vitamin C powder to
certain loaves to improve the rise.
Fruits:
Dried fruits are used in some of the
Nuts:
following recipes. Total weight of
Nuts may be used, but chop them
dried fruits used should not exceed
finely. Use no more than 75 g (1/4 cup).
1
75 g ( /4 cup)
g100 g (
3
/4 cup) for
The height of bread when nuts are
raisinsh.
used, may be low because the
When using fresh fruit, use only as directed in the
chopped nuts will cut the gluten
following recipes, as the water content of the fruit will
structure.
affect the loaf volume.
When adding nuts as well as dried fruit, their total
weight should not exceed 125 g (1/2 cup). Remember
Bran:
to chop them finely as these interfere with mixing.
Approx 60 ml (4 tbsp) can be added
to boost the fibre content. (Do not use
more than this recommended amount
as it will affect the volume of the loaf).
Spices:
Spices are used to add
flavour to the bread. Only
small amounts (1 teaspoon
to 2 teaspoon) are required.
Wheatgerm:
Approx 60 ml (4 tbsp) can be added
to give a nuttier flavour.
Timer loaves
Do not use eggs and ÒfreshÓ ingredients i.e. fruit/vegetables on timer loaves, as these ingredients may stale
during the rest time, thus spoiling the loaf.
-19-
Tips for baking wholewheat & multigrain breads
The result of breads, such as whole wheat breads
1. Use vitamin C bread improver.
and multigrain breads, are affected greatly by the
and/ or
quality of ingredients, especially the flour. The flour
2. At least 150Nof the flour should be white bread
quality is affected by the keeping methods, the
temperature, humidity, etc. Another important factor
flour, rather then whole wheat flour.
about the flour is that its quality also differs from year
to year, season to season due to the quality of the
and/ or
3. Reduce 15 mRto 30 mRof water from the
wheat crop affected by the weather.
regular amount.
Sometimes due to bad weather conditions, the crop
may not grow with as much gluten forming properties
as it would require to produce flour for making
If the above still does/do not solve problems,
4. Reduce the amount of dry yeast to half the
excellent breads.
quantity required.
When the quality of flour is poor, the bread may not
rise, or collapse after rising due to weak gluten.
The loaf produced by above methods may be low
In such cases, take the following measures to obtain
or small.
better results.
Differences in Baking Results
Baking results differ according to several factors including environmental conditions, electricity fluctuation,
choice of ingredients, their brands, measurements and quality. To avoid poor baking results the following
should be remembered.
1. Bake at optimum temperature.
Temperature is one of the most important factors in bread baking. Although the
¨
is
designed to sense the temperature and automatically control the heating system during the entire
process of baking, it works best in a room temperature between 20¡C (68¡F) to 25¡C (77¡F), a slight
difference in volume may be noticed when the BAKE RAPID mode is used or during winter months
when an overnight programme is used.
2. Electricity Fluctuations will affect the height, the texture and the colour of bread.
The
¨
incorporates a 20 minute memory which means the bread machine will automatically
restart should the electricity supply be interrupted for a maximum of 20 minutes.
3. Measure the ingredients accurately.
Accurate measurement is essential in achieving good baking results.
Liquids should be measured in the measuring cup and yeast, salt, sugar and milk powder using the
measuring spoon.
Flour must be weighed accurately either using the metric (grams). Do not exceed the stated weight of flour
as this could damage your machine.
For measuring fat (butter) the 15Ð23N recommended in the recipes is a guideline for the quantity to use.
The yeast should be measured carefully using the teaspoon. Always use standardised Australian measuring
utensils.
4. Order of Ingredients.
Always place yeast first, then all other dry ingredients into the bread pan, followed by the liquid so that
the yeast is at the bottom and not in contact with the liquid. N.B. Never let the yeast touch liquid before
kneading.
5. Always use fresh ingredients.
Check the date on the flour packet before purchase and use the flour before it is out of date. After
opening the packet reseal and store in a cool dry place in an airtight container.
6. Experimenting.
Take care to follow the guidelines when adding additional ingredients, as if added in excess, these
affect the final loaf volume. For loaves with poor volume, extra sugar e.g. for white loaves extra
1/2-1
tbsp should be added, as this helps the rise for poorer quality strong white flours.
Additional water eg 10-20 mRwill give a lighter textured loaf.
7. Maximum Load.
Do not attempt to increase the quantities in the recipes given as overloading may damage your
machine.
-20-
Basic
tsp=teaspoon Tbsp=tablespoon
Basic White
Hot & Spicy Loaf
Large
Medium
Small
Dry yeast
11/2 tsp
11/4 tsp
11/4 tsp
Bread flour
500N
420N
300N
Salt
2 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
Butter
23N
15N
15N
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Water
400 mR
350 mR
210 mR
Large
1 tsp
1 tsp
Medium
1
Small
1
Dry yeast
1 /2 tsp
1 /4 tsp
1 /4 tsp
Bread flour
500N
420N
300N
1 tsp
Salt
2 tsp
1 tsp
1 tsp
2 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Butter
23N
15N
15N
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Chilli powder
1 Tbsp
1 Tbsp
2 tsp
Cracked black pepper
1 Tbsp
2 tsp
1 tsp
Crushed garlic
1 clove
1
1
Water
400 mR
350 mR
210 mR
1 tsp
1 tsp
1
Bread improver,
optional
1
1
/2 tsp
/2 clove
/4 clove
Bread improver,
optional
Cheese & Garlic Loaf
Basic White Rapid
Large
Medium
3
Small
Large
3
1
Dry yeast
2 tsp
1 /4 tsp
1 /4 tsp
Bread flour
500N
420N
300N
Salt
2 tsp
1 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Butter
23N
15N
15N
Sugar
2 Tbsp
21/2 tsp
21/2 tsp
Water
400 mR
350 mR
210 mR
Bread improver,
optional
/2 tsp
Medium
Small
Dry yeast
1 /2 tsp
1 /4 tsp
11/4 tsp
Bread flour
500N
420N
300N
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Romano cheese
1
2 Tbsp (15N)
1 Tbsp (10N)
Crushed garlic
1 Tbsp
2 tsp
1 tsp
Water
390 mR
340 mR
200 mR
1 tsp
1 tsp
1
/4 cup (25N)
1
Bread improver,
1 tsp
1 tsp
1
/2 tsp
optional
Basic Sandwich Bread (one size only)
Dry yeast
420N
Salt
11/4 tsp
Dry milk
2 tsp
Butter
Sugar
Curry & Onion Loaf
11/4 tsp
Bread flour
15N
1
2 /2 tsp
Water
315 mR
Bread improver, optional
1 tsp
/2 tsp
Large
1
Medium
1
Small
1
Dry yeast
1 /2 tsp
1 /4 tsp
1 /4 tsp
Bread flour
500N
420N
300N
Salt
2 tsp
1 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Butter
23N
15N
15N
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Curry powder
1 Tbsp
2 tsp
1 tsp
Onion flakes
1 Tbsp
2 tsp
1 tsp
Water
400 mR
350 mR
210 mR
1 tsp
1 tsp
1
Bread improver,
optional
-21-
/2 tsp
Basic
tsp=teaspoon Tbsp=tablespoon
Rosemary & Pinenut Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Pinenuts
Rosemary
Water
Bread improver,
optional
Potato Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Dehydrated
potato flakes
Water
Bread improver,
optional
Large
Medium
Small
11/2 tsp
500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
3 Tbsp
2 Tbsp
400 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
21/2 tsp
2 Tbsp
1 Tbsp
350 mR
11/4 tsp
300N
1 tsp
2 tsp
15N
21/2 tsp
1 Tbsp
2 tsp
210 mR
1 tsp
1 tsp
1/2 tsp
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Ground ginger
Cinnamon
Water
Bread improver,
optional
Large
Medium
Small
11/2 tsp
500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1 Tbsp
1 Tbsp
400 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
21/2 tsp
2 tsp
2 tsp
350 mR
11/4 tsp
300N
1 tsp
2 tsp
15N
21/2 tsp
1 tsp
1 tsp
210 mR
1 tsp
1 tsp
1/2 tsp
Lemongrass & Chilli Loaf
Large
Medium
Small
11/2 tsp
500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
11/4 tsp
420N
1 tsp
2 tsp
15N
21/2 tsp
11/4 tsp
300N
1 tsp
2 tsp
15N
21/2 tsp
1/4 cup
400 mR
2 Tbsp
350 mR
1 Tbsp
210 mR
1 tsp
1 tsp
1/2 tsp
Chilli Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Chilli flakes
Cracked black papper
Water
Bread improver,
optional
Spiced Ginger Loaf
Large
Medium
Small
11/2 tsp
11/4 tsp
420N
1 tsp
2 tsp
15N
21/2 tsp
2 tsp
2 tsp
350 mR
300N
1 tsp
2 tsp
15N
21/2 tsp
1 tsp
1 tsp
210 mR
1 tsp
1 tsp
1/2 tsp
500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1 Tbsp
1 Tbsp
400 mR
11/4 tsp
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Lemongrass &
chilli seasoning
Water
Bread improver,
optional
Large
Medium
11/4 tsp
420N
1 tsp
2 tsp
15N
21/2 tsp
11/4 tsp
300N
1 tsp
2 tsp
15N
21/2 tsp
1 Tbsp
400 mR
2 tsp
350 mR
1 tsp
210 mR
1 tsp
1 tsp
1/2 tsp
11/2 tsp
500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
Tri-Herb Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Rosemary
Thyme
Oregano
Water
Bread improver,
optional
-22-
Large
Medium
Small
Small
500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1 Tbsp
1 Tbsp
1 Tbsp
400 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
21/2 tsp
2 tsp
2 tsp
2 tsp
350 mR
11/4 tsp
1 tsp
1 tsp
1/2 tsp
11/2 tsp
300N
1 tsp
2 tsp
15N
21/2 tsp
1 tsp
1 tsp
1 tsp
210 mR
Basic
tsp=teaspoon Tbsp=tablespoon
Pumpkin Loaf
Large
Orange Sunflower Loaf
Medium
Small
Dry yeast
11/2 tsp
11/4 tsp
11/4 tsp
Bread flour
500N
420N
300N
Salt
2 tsp
1 tsp
Dry milk
11/2 Tbsp
Butter
23N
Sugar
Large
1
Medium
1
Small
1
Dry yeast
1 /2 tsp
1 /4 tsp
Bread flour
500N
420N
300N
1 tsp
Salt
2 tsp
1 tsp
1 tsp
2 tsp
2 tsp
15N
15N
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Butter
23N
15N
15N
1 Tbsp
21/2 tsp
21/2 tsp
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Mashed pumpkin
1
1
2 Tbsp
1
1 tsp (60N)
/4 cup
2 Tbsp
1 Tbsp
All spice
2 tsp (75N)
Sunflower seeds
1
Orange rind
2 Tbsp
1 Tbsp
2 tsp
Nutmeg
1 Tbsp
2 tsp
2 tsp
290 mR
170 mR
400 mR
350 mR
210 mR
Water
330 mR
Water
1 tsp
1 tsp
1
1 tsp
1 tsp
1
/3 cup
/4 cup
/2 tsp (40N)
Bread improver,
Bread improver,
optional
optional
Large
Indian Loaf
Dry yeast
1 /2 tsp
Medium
1
1 /4 tsp
/2 tsp
/2 tsp
Cheese & Mustard Loaf
1
1 /4 tsp
Small
Large
1
1
1 /4 tsp
Dry yeast
1 /2 tsp
Medium
1
1 /4 tsp
Small
11/4 tsp
Bread flour
500N
420N
300N
Bread flour
500N
420N
300N
Salt
2 tsp
1 tsp
1 tsp
Salt
2 tsp
1 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
23N
15N
15N
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Butter
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
1 tsp
1 tsp
2 Tbsp
2 Tbsp
1
1
Sugar
1 Tbsp
2 /2 tsp
2 /2 tsp
Curry paste
2 tsp
Mustard powder
2 tsp
1 tsp
1
Onion, chopped
1
Pepper
2 tsp
1 tsp
1
Sour cream
2 Tbsp
1 Tbsp
2 tsp
Cheese
1
1
2 Tbsp
Cardamon
2 tsp
1 tsp
1
Worcestershire sauce
2 Tbsp
1 Tbsp
2 tsp
210 mR
1 tsp
Water
300 mR
2 tsp
1
350 mR
Coriander
Turmeric
1 tsp
1
1
Water
330 mR
290 mR
170 mR
1 tsp
1 tsp
1
/2 cup
/4 cup
/2 tsp
/2 tsp
Bread improver,
optional
1 tsp
1 tsp
1
/2 tsp
Large
N)
/2 tsp
/2 tsp
/2 tsp
/4 tsp
Bread improver,
optional
Poppyseed & Lemon Loaf
/4 (
/2 tsp
Peppercorn Loaf
Medium
Large
Small
Dry yeast
11/2 tsp
11/4 tsp
11/4 tsp
Bread flour
500N
420N
300N
Salt
2 tsp
1 tsp
Dry milk
11/2 Tbsp
Butter
23N
Sugar
1
Medium
1
Small
1
Dry yeast
1 /2 tsp
1 /4 tsp
Bread flour
500N
420N
300N
1 tsp
Salt
2 tsp
1 tsp
1 tsp
2 tsp
2 tsp
15N
15N
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Butter
23N
15N
15N
1 Tbsp
21/2 tsp
21/2 tsp
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Poppy seeds
1
/4 cup
2 Tbsp
1 Tbsp
Green peppercorns
2 Tbsp
1 Tbsp
2 tsp
Lemon rind
2 Tbsp
1 Tbsp
2 tsp
350 mR
210 mR
400 mR
350 mR
210 mR
Water
400 mR
Water
1 tsp
1 tsp
1
1 tsp
1 tsp
1
Bread improver,
Bread improver,
optional
1 /4 tsp
optional
/2 tsp
-23-
/2 tsp
Basic
Basic Raisin Beep Recipes
tsp=teaspoon Tbsp=tablespoon
ingredinents with * should be added on the beep.
Banana Cinnamon Loaf
Large
1
Olive & Onion Loaf
Medium
1
Small
1
Large
Medium
Small
11/2 tsp
11/4 tsp
11/4 tsp
Dry yeast
1 /2 tsp
1 /4 tsp
1 /4 tsp
Dry yeast
Bread flour
500N
420N
300N
Bread flour
500N
420N
300N
Salt
2 tsp
1 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Butter
23N
15N
15N
Olive oil
1 Tbsp
2 tsp
1 tsp
Onion flakes
1 Tbsp
2 tsp
1 tsp
Banana chips,
chopped* *1/4 cup
*2 Tbsp
*1 Tbsp
Sliced black olives*
*1/4 cup
*2 Tbsp
*1 Tbsp
400 mR
350 mR
210 mR
1 tsp
1 tsp
1
Cinnamon
1 tsp
1
1
Water
Honey
1 Tbsp
2 tsp
1 tsp
Bread improver,
Water
400 mR
350 mR
210 mR
1 tsp
1 tsp
1
/2 tsp
/4 tsp
optional
/2 tsp
Bread improver,
optional
/2 tsp
Tomato & Basil Loaf
Muesli Loaf
Large
Medium
Small
Large
Medium
Small
Dry yeast
11/2 tsp
11/4 tsp
11/4 tsp
Dry yeast
11/2 tsp
11/4 tsp
11/4 tsp
Bread flour
500N
420N
300N
Bread flour
500N
420N
300N
Salt
2 tsp
1 tsp
1 tsp
Salt
2 tsp
1 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Butter
23N
15N
15N
Butter
23N
15N
15N
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
1
1
2 Tbsp (20N)
*2 Tbsp
*1 Tbsp
*2 tsp
320 mR
310 mR
190 mR
1 tsp
1 tsp
1
1
Toasted muesli*
* /4 cup
*2 Tbsp
*1 Tbsp
Chopped tomato
Water
400 mR
350 mR
210 mR
Fresh chooped
1 tsp
1 tsp
1
Water
basil*
Bread improver,
optional
/2 tsp
/2 cup (80N)
/4 cup (40N)
Bread improver,
optional
Bacon & Cheese Loaf
Large
1
Salami & Parmesan Loaf
Medium
1
/2 tsp
Small
Large
1
1
Medium
1
Small
1
Dry yeast
1 /2 tsp
1 /4 tsp
1 /4 tsp
Dry yeast
1 /2 tsp
1 /4 tsp
1 /4 tsp
Bread flour
500N
420N
300N
Bread flour
500N
420N
300N
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Bacon bits*
1
*2 Tbsp
*1 Tbsp
Chopped salami*
*1 cup
* /2 cup
*1/4 cup
1
* /4 cup
1
Romano cheese*
* /4 cup
*2 Tbsp
*1 Tbsp
Parmesan cheese
2 Tbsp
1 Tbsp
1 Tbsp
Water
400 mR
350 mR
210 mR
Water
400 mR
350 mR
210 mR
1 tsp
1 tsp
1
Bread improver,
Bread improver,
optional
1 tsp
1 tsp
1
optional
/2 tsp
-24-
/2 tsp
Basic
tsp=teaspoon Tbsp=tablespoon
Sundried Tomato & Basil Loaf
Large
Dry yeast
Bread flour
Dry milk
Sugar
Olive oile
Chopped sundried
tomato*
Dried basil
Water
Bread improver,
optional
Medium
Small
11/2 tsp
500N
11/2 Tbsp
1 Tbsp
1 Tbsp
11/4 tsp
420N
2 tsp
21/2 tsp
2 tsp
11/4 tsp
300N
2 tsp
21/2 tsp
1 tsp
*1/4 cup
1 Tbsp
400 mR
*2 Tbsp
2 tsp
350 mR
*1 Tbsp
1 tsp
210 mR
1 tsp
1 tsp
1
/2 tsp
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Pistachios, chopped*
Water
Bread improver,
optional
1
Large
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Pumpkin seeds*
Sunflower seeds*
Poppy seeds*
Water
Bread improver,
optional
1
Medium
1
Small
1
1 /2 tsp
500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
*2 Tbsp
*2 Tbsp
*2 Tbsp
400 mR
1 /4 tsp
420N
1 tsp
2 tsp
15N
21/2 tsp
*1 Tbsp
*1 Tbsp
*1 Tbsp
350 mR
1 /4 tsp
300N
1 tsp
2 tsp
15N
21/2 tsp
*2 tsp
*2 tsp
*2 tsp
210 mR
1 tsp
1 tsp
1
/2 tsp
Raisin Loaf
Pistachio Loaf
Large
Mixed Seed Loaf
Medium
1
Small
Large
1
1
1 /2 tsp
500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
*1/4 cup
400 mR
1 /4 tsp
420N
1 tsp
2 tsp
15N
21/2 tsp
*2 Tbsp
350 mR
1 /4 tsp
300N
1 tsp
2 tsp
15N
21/2 tsp
*1 Tbsp
210 mR
1 tsp
1 tsp
1
/2 tsp
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Raisins*
Cinnamon
Water
Bread improver,
optional
-25-
Medium
1
Small
1 /2 tsp
500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
*3/4 cup
1 Tbsp
400 mR
1 /4 tsp
420N
1 tsp
2 tsp
15N
21/2 tsp
*1/2 cup
2 tsp
350 mR
11/4 tsp
300N
1 tsp
2 tsp
15N
21/2 tsp
*1/4 cup
1 tsp
210 mR
1 tsp
1 tsp
1
/2 tsp
Basic
tsp=teaspoon Tbsp=tablespoon
Sweet Breads
Banana Pecan Loaf
Large
1
Mango & Macadamia Bread
Medium
1
Small
1
Large
Medium
Small
11/2 tsp
11/4 tsp
11/4 tsp
Dry yeast
1 /2 tsp
1 /4 tsp
1 /4 tsp
Dry yeast
Bread flour
500N
420N
300N
Bread flour
500N
420N
300N
Salt
2 tsp
1 tsp
1 tsp
Salt
2 tsp
1 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Butter
23N
15N
15N
Butter
23N
15N
15N
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Dried chopped
Pecans*
*1/3 cup
*1/4 cup
*1/4 cup
*2 Tbsp
*1 Tbsp
Mashed banana
1 (90N)
1
1
Chopped
Water
330 mR
320 mR
200 mR
macadamia nuts*
*1/4 cup
*2 Tbsp
*1 Tbsp
Water
400 mR
350 mR
210 mR
1 tsp
1 tsp
1
/2 (45N)
/4 (20N)
Bread improver,
optional
1 tsp
1 tsp
mango*
*2 Tbsp
1
/2 tsp
Bread improver,
optional
Apricot & Sunflower Seed Loaf
Large
Medium
/2 tsp
Chocolate Nut Bread
Small
Large
Medium
Small
Dry yeast
11/2 tsp
11/4 tsp
11/4 tsp
Dry yeast
11/2 tsp
11/4 tsp
11/4 tsp
Bread flour
500N
420N
300N
Bread flour
500N
420N
300N
Salt
2 tsp
1 tsp
1 tsp
Salt
2 tsp
1 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Butter
23N
15N
15N
Choc bits*
*1/4 cup
*2 Tbsp
*1 Tbsp
Sunflower seeds*
*1/4 cup
*2 Tbsp
*1 Tbsp
Mixed chopped
Diced dried apricots*
*1/4 cup
*2 Tbsp
*1 Tbsp
Water
400 mR
350 mR
210 mR
Bread improver,
optional
1 tsp
1 tsp
1
/2 tsp
*1/4 cup
*2 Tbsp
*1 Tbsp
Cocoa
2 tsp
1 tsp
1
Water
400 mR
350 mR
210 mR
1 tsp
1 tsp
1
nuts*
Bread improver,
optional
Mixed Fruit Loaf
Large
Medium
Small
Dry yeast
11/2 tsp
11/4 tsp
11/4 tsp
Bread flour
500N
420N
300N
Salt
2 tsp
1 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Butter
23N
15N
15N
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Mixed dried fruit,
*1/2 cup
*1/4 cup
*2 Tbsp
All spice
2 tsp
1 tsp
1
Water
400 mR
350 mR
210 mR
1 tsp
1 tsp
1
diced*
/2 tsp
Bread improver,
optional
/2 tsp
/2 tsp
-26-
/2 tsp
Whole wheat
tsp=teaspoon Tbsp=tablespoon
Basic Wholemeal
Sesame & Bran Loaf
Large
Dry yeast
11/2 tsp
Whole wheat flour
400
Medium
11/4 tsp
Bread flour
N
100N
N
100N
Salt
2 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
Butter
23
15
Sugar
1 Tbsp
21/2 tsp
Water
400 m
320
N
N
R
Small
11/4 tsp
N
60N
R
1 tsp
400
1 /4 tsp
1 /4 tsp
Salt
2 tsp
1 tsp
1 tsp
2 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
15
Butter
23
15
15
21/2 tsp
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Unprocessed bran
1
/4 cup
2 Tbsp
1 Tbsp
Sesame seeds
2 Tbsp
1 Tbsp
2 tsp
Golden syrup
1 Tbsp
2 tsp
2 tsp
Water
400 m
350 m
210 m
1 tsp
1 tsp
1
R
210 m
/2 tsp
N
100N
Small
1
1 tsp
1
1 tsp
1 /2 tsp
Whole wheat flour
1
Bread flour
Bread improver,
optional
Dry yeast
Medium
N
100N
240
N
350 m
Large
1
320
N
N
R
N
N
240
60
N
R
R
Bread improver,
optional
Peanut & Sesame Loaf
Whole Wheat Rapid
Large
Dry yeast
2 tsp
Whole wheat flour
400
Medium
13/4 tsp
Bread flour
N
100N
Salt
2 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
Butter
23
15
Sugar
2 Tbsp
21/2 tsp
Water
400 m
N
100N
320
N
N
R
Small
13/4 tsp
N
100N
R
1 tsp
1 tsp
Dry yeast
1 /2 tsp
Whole wheat flour
400
11/4 tsp
Whole wheat flour
320
Bread flour
N
100N
1
Salt
1 /4 tsp
Dry milk
2 tsp
Butter
15
N
1
Sugar
2 /2 tsp
Water
315 m
Bread improver, optional
1 tsp
R
1
1 /4 tsp
11/4 tsp
Salt
2 tsp
1 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
15
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
21/2 tsp
Peanut butter
1
/4 cup
2 Tbsp
1 Tbsp
Sesame seeds
2 Tbsp
1 Tbsp
2 tsp
Water
400 m
350 m
210 m
1 tsp
1 tsp
1
R
250 m
1
/2 tsp
R
N
100N
Small
2 tsp
Whole Wheat Sandwich Bread
Dry yeast
Medium
1 tsp
320
R
N
N
240
60
R
Bread improver,
optional
(one size only)
1
Bread flour
N
350 m
Large
N
100N
200
Bread improver,
optional
/2 tsp
/2 tsp
Whole Wheat Spice Loaf
Large
1
Dry yeast
1 /2 tsp
Whole wheat flour
400
Medium
1
1 /4 tsp
N
100N
Small
1
1 /4 tsp
Bread flour
N
100N
Salt
2 tsp
1 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Butter
23
15
15
Raw sugar
1 Tbsp
2 tsp
1 tsp
Cinnamon
1 Tbsp
2 tsp
1 tsp
Nutmeg
2 tsp
1 tsp
1
Water
400 m
350 m
210 m
1 tsp
1 tsp
1
320
N
N
R
N
N
240
60
N
/2 tsp
R
R
Bread improver,
optional
-27-
/2 tsp
Whole wheat
tsp=teaspoon Tbsp=tablespoon
Orange Poppyseed Loaf
Large
1
Cheese & Chive Loaf
Medium
1
Small
1
Large
Medium
Small
11/2 tsp
11/4 tsp
11/4 tsp
Dry yeast
1 /2 tsp
1 /4 tsp
1 /4 tsp
Dry yeast
Whole wheat flour
400N
320N
240N
Whole wheat flour
400N
320N
240N
Bread flour
100N
100N
60N
Bread flour
100N
100N
60N
Salt
2 tsp
1 tsp
1 tsp
Salt
2 tsp
1 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Butter
23N
15N
15N
Butter
23N
15N
15N
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Poppy seeds
1
/4 cup
2 Tbsp
1 Tbsp
Grated romano
1
2 Tbsp
1 Tbsp
Orange rind
2 Tbsp
1 Tbsp
2 tsp
(25N)
(15N)
(10N)
Water
400 mR
350 mR
210 mR
Chives
2 Tbsp
1 Tbsp
2 tsp
Water
390 mR
340 mR
200 mR
1 tsp
1 tsp
1
Bread improver,
optional
1 tsp
1 tsp
1
/2 tsp
cheese
Bread improver,
optional
/2 tsp
Bran & Sesame Loaf
Cracked Wheat Bread
Large
/4 cup
Medium
Small
Large
Medium
Small
Dry yeast
11/2 tsp
11/4 tsp
11/4 tsp
Dry yeast
11/2 tsp
11/4 tsp
11/4 tsp
Whole wheat flour
400N
320N
240N
Whole wheat flour
400N
320N
240N
Bread flour
100N
100N
60N
Bread flour
100N
100N
60N
Salt
2 tsp
1 tsp
1 tsp
Salt
2 tsp
1 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Butter
23N
15N
15N
Butter
23N
15N
15N
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Cracked wheat
1
2 Tbsp
1 Tbsp
Unprocessed bran
1
/4 cup
2 Tbsp
1 Tbsp
Water
400 mR
350 mR
210 mR
Sesame seeds
2 Tbsp
1 Tbsp
2 tsp
Golden syrup
1 Tbsp
2 tsp
2 tsp
Water
400 mR
350 mR
210 mR
1 tsp
1 tsp
1
/4 cup
Bread improver,
optional
1 tsp
1 tsp
1
/2 tsp
Bread improver,
optional
Rosemary & Thyme Loaf
Large
1
Hi-Fibre Loaf
Medium
1
/2 tsp
Small
Large
1
1
Medium
1
Small
1
Dry yeast
1 /2 tsp
1 /4 tsp
1 /4 tsp
Dry yeast
1 /2 tsp
1 /4 tsp
1 /4 tsp
Whole wheat flour
400N
320N
240N
Whole wheat flour
400N
320N
240N
Bread flour
100N
100N
60N
Bread flour
100N
100N
60N
Salt
2 tsp
1 tsp
1 tsp
Salt
2 tsp
1 tsp
1 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Dry milk
11/2 Tbsp
2 tsp
2 tsp
Butter
23N
15N
15N
Butter
23N
15N
15N
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Sugar
1 Tbsp
21/2 tsp
21/2 tsp
Rosemary
2 Tbsp
1 Tbsp
2 tsp
Water
400 mR
350 mR
210 mR
Thyme
2 Tbsp
1 Tbsp
2 tsp
Bread improver,
Water
400 mR
350 mR
210 mR
1 tsp
1 tsp
1
1 tsp
1 tsp
1
optional
Bread improver,
optional
/2 tsp
-28-
/2 tsp
Whole wheat
tsp=teaspoon Tbsp=tablespoon
Whole Wheat Raisin Beep Recipes
ingredinents with * should be added on the beep.
Walnut & Honey Loaf
Large
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Honey
Chopped walnuts*
Water
Bread improver,
optional
Date & Nut Loaf
Medium
Small
11/2 tsp
500N
100N
2 tsp
11/2 Tbsp
23N
1 Tbsp
*1/3 cup
400 mR
11/4 tsp
420N
100N
1 tsp
2 tsp
15N
2 tsp
*1/4 cup
350 mR
11/4 tsp
300N
60N
1 tsp
2 tsp
15N
1 tsp
*2 Tbsp
210 mR
1 tsp
1 tsp
1
/2 tsp
Large
1
1 /2 tsp
500N
100N
2 tsp
11/2 Tbsp
23N
1 Tbsp
*3/4 cup
1 Tbsp
400 mR
1 tsp
Medium
1
Small
11/4 tsp
420N
100N
1 tsp
2 tsp
15N
*1/4 cup
*1/4 cup
350 mR
11/4 tsp
300N
60N
1 tsp
2 tsp
15N
*2 Tbsp
*2 Tbsp
210 mR
1 tsp
1 tsp
1
Small
Large
1
1
1 /4 tsp
420N
100N
1 tsp
2 tsp
15N
21/2 tsp
*1/2 cup
2 tsp
350 mR
1 /4 tsp
300N
60N
1 tsp
2 tsp
15N
21/2 tsp
*1/4 cup
1 tsp
210 mR
1 tsp
1
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Chopped walnuts*
Sunflower seeds*
Water
Bread improver,
optional
/2 tsp
Cinnamon & Nut Loaf
Large
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Chopped mixed
nuts*
Honey
Cinnamon
Water
Bread improver,
optional
Medium
11/2 tsp
500N
100N
2 tsp
11/2 Tbsp
23N
*1/3 cup
*1/2 cup
400 mR
/2 tsp
Walnut & Sunflower Loaf
Raisin Loaf
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Sugar
Raisins*
Cinnamon
Water
Bread improver,
optional
Large
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Chopped pecans*
Chopped dates*
Water
Bread improver,
optional
Medium
Small
11/2 tsp
500N
100N
2 tsp
1 Tbsp
23N
11/4 tsp
420N
100N
1 tsp
21/2 tsp
15N
11/4 tsp
300N
60N
1 tsp
21/2 tsp
15N
*1/4 cup
1 Tbsp
1 Tbsp
400 mR
*2 Tbsp
2 tsp
2 tsp
350 mR
*1 Tbsp
1 tsp
1 tsp
210 mR
1 tsp
1 tsp
1
/2 tsp
-29-
Medium
1
Small
1 /2 tsp
500N
100N
2 tsp
11/2 Tbsp
23N
*1/4 cup
*1/4 cup
400 mR
1 /4 tsp
420N
100N
1 tsp
2 tsp
15N
*2 Tbsp
*1 Tbsp
350 mR
11/4 tsp
300N
60N
1 tsp
2 tsp
15N
*1 Tbsp
*2 tsp
210 mR
1 tsp
1 tsp
1
/2 tsp
Multigrain
tsp=teaspoon Tbsp=tablespoon
Basic Multigrain Loaf
Linseed & Soy Loaf
Dry yeast
11/4 tsp
Dry yeast
11/2 tsp
Bread flour
100N
Bread flour
100N
Whole wheat flour
350N
Whole wheat flour
400N
Salt
2 tsp
Salt
2 tsp
Dry milk
11/2 Tbsp
Dry milk
11/2 Tbsp
Butter
23N
Butter
23N
Sugar
1 Tbsp
Sugar
1 Tbsp
Multigrain cereals
1
Linseeds
1
Water
350 mR
Soy grits
1
Bread improver, optional
1 tsp
Water
400 mR
Bread improver, optional
1 tsp
/4 cup (approx. 70N)
Buckwheat & Apricot Loaf
/4 cup
/4 cup
Wheatgerm & Rosemary Loaf
Dry yeast
11/2 tsp
Dry yeast
11/2 tsp
Bread flour
100N
Bread flour
100N
Whole wheat flour
400N
Whole wheat flour
400N
Salt
2 tsp
Salt
2 tsp
Dry milk
11/2 Tbsp
Dry milk
11/2 Tbsp
Butter
23N
Butter
23N
Sugar
1 Tbsp
Sugar
1 Tbsp
Buckwheat
1
Wheatgerm
1
Diced dried apricots
1
Rosemary
1 Tbsp
Water
400 mR
Water
400 mR
Bread improver, optional
1 tsp
Bread improver, optional
1 tsp
/4 cup
/4 cup
Rye Flake Loaf
/4 cup
Five Flakes Loaf
Dry yeast
11/2 tsp
Dry yeast
11/2 tsp
Bread flour
100N
Bread flour
100N
Whole wheat flour
400N
Whole wheat flour
400N
Salt
2 tsp
Salt
2 tsp
Dry milk
11/2 Tbsp
Dry milk
11/2 Tbsp
Butter
23N
Butter
23N
Sugar
1 Tbsp
Sugar
1 Tbsp
Whole grain rye flakes
1
Five flakes
1
Water
400 mR
Water
400 mR
Bread improver, optional
1 tsp
Bread improver, optional
1 tsp
/4 cup
-30-
/2 cup
Multigrain
tsp=teaspoon Tbsp=tablespoon
Bran Loaf
Oat Groat & Thyme Loaf
Dry yeast
11/2 tsp
Bread flour
100
Dry yeast
11/2 tsp
Bread flour
100
Whole wheat flour
400
2 tsp
Whole wheat flour
N
350N
Salt
2 tsp
Salt
Dry milk
11/2 Tbsp
Dry milk
11/2 Tbsp
Butter
23
N
Butter
23
Sugar
1 Tbsp
Sugar
1 Tbsp
Unprocessed bran
1
Organic oat groats
1
Water
400 m
Thyme
1 Tbsp
Bread improver, optional
1 tsp
Water
400 m
Bread improver, optional
1 tsp
/4 cup
R
Oatmeal & Sultana Loaf
Dry yeast
11/2 tsp
Bread flour
100
N
N
N
/4 cup
R
Millet & Pepita Loaf
Dry yeast
11/2 tsp
Bread flour
100
Whole wheat flour
400
2 tsp
N
N
Whole wheat flour
N
400N
Salt
2 tsp
Salt
Dry milk
11/2 Tbsp
Dry milk
11/2 Tbsp
Butter
23
N
Butter
23
Sugar
1 Tbsp
Sugar
1 Tbsp
Rolled oats
1
Rolled millet
1
Sultanas
2 Tbsp
Pepitas
1
Water
400 m
Water
400 m
Bread improver, optional
1 tsp
Bread improver, optional
1 tsp
/4 cup
R
Buckwheat Loaf
Dry yeast
11/2 tsp
Bread flour
100
Whole wheat flour
400
Salt
2 tsp
Dry milk
11/2 Tbsp
Butter
23
Sesame seeds
3 Tbsp
Buckwheat
3 Tbsp
Oat bran
2 Tbsp
Brown sugar
2 Tbsp
Water
400 m
Bread improver, optional
1 tsp
N
N
N
R
-31-
N
/4 cup
/4 cup
R
French
tsp=teaspoon Tbsp=tablespoon
French Bread
Tarragon & Thyme Loaf
Dry yeast
11/2 tsp
Dry yeast
11/2 tsp
Bread flour
500
Bread flour
500
Salt
1 tsp
Salt
1 tsp
Butter
5
Butter
5
Water
300 m
Tarragon
1 Tbsp
Bread improver, optional
1 tsp
Thyme
1 Tbsp
Water
300 m
Bread improver, optional
1 tsp
N
N
R
N
N
R
Bread Mixes
tsp=teaspoon Tbsp=tablespoon
When baking with bread mixes, the following formulas should be followed.
Kitchen Collection Breadmix
Defiance Breadmix
(Use the BASIC BAKE mode)
(Use the BASIC BAKE mode)
White Bread
White Bread
Large
Dry yeast
2 tsp
Flour mix
600
Water
N
420 mR
Medium
1
1 /2 tsp
N
380 mR
500
Large
Small
1
1 /2 tsp
Dry yeast
2 tsp
N
300 mR
Flour mix
600
400
Water
Large
Medium
11/2 tsp
Flour mix
600
500
Water
450 m
400 m
N
R
N
R
Large
Small
11/2 tsp
Dry yeast
2 tsp
Flour mix
600
Water
N
420 mR
1
1 /2 tsp
N
350 mR
500
1 /2 tsp
N
R
400
280 m
Medium
11/2 tsp
Small
11/2 tsp
2 tsp
400
Flour mix
600
500
400
300 m
Water
410 m
350 m
280 m
N
R
N
R
N
R
N
R
Multigrain Bread
(Use the MULTIGRAIN BAKE mode)
(Use the MULTIGRAIN BAKE mode)
Medium
N
350 mR
500
Dry yeast
Multigrain Bread
Large
1 /2 tsp
Small
1
(Use the WHOLE WHEAT BAKE mode)
(Use the WHOLE WHEAT BAKE mode)
2 tsp
1
Whole Wheat Bread
Whole Wheat Bread
Dry yeast
N
410 mR
Medium
Large
Small
1
1 /2 tsp
N
280 mR
400
Dry yeast
2 tsp
Flour mix
600
Water
-32-
N
410 mR
Medium
1
1 /2 tsp
N
350 mR
500
Small
1
1 /2 tsp
N
R
400
280 m
Dough
Dinner Rolls
(Use BASIC DOUGH Mode)
5
Ingredients: Makes 18
2 tsp
dry yeast
400N
bread flour
13/4
sugar
Tbsp
2 tsp
salt
3 Tbsp
dry milk powder
45N
butter
350 mR
water
1/2
bread improver, optional
tsp
Roll each cone
into a wedge
shape, approximately
1/2
cm thick, using a
rolling pin.
6
1 egg, beaten for brushing on top
2 Tablespoon poppy seeds, optional for
Starting with the
wider end, roll up
the wedge loosely
sprinkling on top
towards the narrower
2 Tablespoon sesame seeds, optional for
end.
sprinkling on top
(1 cup bread flour, extra for kneading)
Method:
Knead dough on a lightly floured surface
3
Divide the dough
down on a
8
in a warm place
greased baking tray.
Make the dough according to instructions
1 on page 11.
2
Place seam side
7
until it becomes elastic and springs back
when touched.
into 18 equal
Cover and let rise
for 30 Ð 40 minutes
portions. Roll each
portion into a ball.
until almost doubled
Cover with a slightly
in size.
damp cloth and rest in
a warm place for 20
minutes until almost
doubled in size.
4
9
Roll one end of
the ball on a
Brush rolls with
beaten egg,
sprinkle with poppy
lightly floured surface
seeds or sesame
to make a cone.
seeds if desired. Bake in
a preheated 160¡C oven
for 25-30 minutes or
until golden brown.
Remove from oven
and cool on a wire rack.
-33-
Dough
Croissants
(Use BASIC DOUGH Mode)
Fold the
6on top.remaining
third
Seal edges.
Ingredients: Makes 18
2 tsp
475N
1/4 cup
3 Tbsp
2 tsp
30N
350 mR
1 tsp
dry yeast
bread flour
sugar
dry milk
salt
butter
water
bread improver, optional
Rest the dough in
the refrigerator for
20 to 30 minutes.
Place the dough at
7previous
right angles to the
position in
#5. Roll out into
30 cm square. Fold
into thirds. Wrap and
place into refrigerator
for 20 to 30 minutes.
Roll and fold twice
more. Wrap and chill
after each folding. After
the final folding, chill
several hours or
overnight.
250N butter, chilled for folding in the dough
1 egg, beaten for brushing on top
Method:
1 onMakepagethe11.dough according to instructions
Roll 250 of
2between
chilled butter
two sheets
N
the dough
8into for30Spread
the final time
cm square.
of plastic wrap into a
17 25 cm rectangle.
Chill at least 1 hour.
Cut dough into 9 equal
squares. Cut each
square diagonally to
form two triangles.
Roll up each
9starting
triangle loosely,
from the
3
Roll out the
4lightlydough
on a
floured
Turn the dough into a greased bowl. Place in
the refrigerator for 30 minutes.
side opposite the
point. Curve ends.
surface into a
30cm square.
Place seam
10
side down on
a greased baking
pan. Cover and place
in warm area for 30 Ð
50 minutes or until
almost doubled in
size.
5
Place the rolled
out butter over
two-thirds of the
dough.
Fold the third
without butter over
the centre third.
Brush with beaten egg. Bake in a preheated
11
200¡C oven for 15 to 20 minutes or until
golden brown.
-34-
Dough
Brioche
Chicken Buns
(Use BASIC DOUGH Mode)
(Use BASIC DOUGH Mode)
Use the Dinner Roll Dough ingredients for
Ingredients: Makes 12
chicken buns.
3 tsp
yeast
475N
bread flour
4 Tbsp
milk powder
Filling:
300N
4 Tbsp
sugar
1
large onion finely chopped
2 tsp
salt
2 Tbsp
sour cream
125N
butter
1 tsp
cracked black pepper
3
eggs
1 tsp
thyme
200 mR
water
1 egg, beaten for brushing on top
1 tsp
bread improver, optional
chicken mince
Method:
1 egg, beaten for brushing on top
12 brioche moulds or muffing pans
(1 cup bread flour, extra for kneading)
page 11.
2
it becomes elastic and springs back when
3
each portion into a ball. Cover and let rest in a
Method:
Make the dough according to instructions on
1 page 11.
Make the dough according to instructions on
1
Knead dough on a lightly floured surface until
touched.
Place the dough in a greased bowl. Cover
2 with a plastic wrap and rest the dough in the
Divide the dough into 12 equal portions. Roll
warm place for 10 minutes.
refrigerator for 30 minutes.
4
Knead dough on a lightly floured surface until
3 it becomes elastic and springs back
when touched.
5
Divide dough into 12 balls.
4 Divide each ball into 1 large and 1 small ball.
Combine all filling ingredients.
Flatten each dough portion into a circle. Place
a tablespoon of the filling onto dough.
Twist edges together to enclose filling.
Neaten shape of bun.
Place each large
5 ball in a greased
6
brioche (muffin) cup.
Place seam side down on a greased baking
tray. Cover and let rise in a warm place for
30 -40 minutes until almost doubled in size.
With floured fingers,
make an indentation
Brush buns with beaten egg.
7 Bake in a preheated 200¡C oven for 15-20
in each large ball.
Place the small ball in
minutes or until golden brown.
each indentation.
Serve warm.
Cover and let rise in
a warm place for 3040 minutes or until
almost doubled in size.
Brush rolls with the beaten egg.
6 Bake in a preheated 200¡C oven for
10-15 minutes or until golden brown.
-35-
Dough
Sweet Rolls
Finger Buns
(Use BASIC DOUGH Mode)
(Use BASIC RAISIN DOUGH Mode)
Ingredients: Makes 1 large
Ingredients: Makes 12
2 tsp
dry yeast
400N
2 tsp
dry yeast
plain flour
125N
450N
plain flour
butter
1/4
cup
milk powder
1 Tbsp
sugar
1/2
tsp
salt
1/2
mixed spice
1/3
cup
sugar
grated lemon rind
50N
butter
1/2
cup
sultanas*
1 egg, beaten for brushing on top
3/4
cup
water
Filling:
60N
butter, extra
1 egg, beaten for brushing on top
1/4
brown sugar
Icing:
1 cup
mixed dried fruit
1 cup
icing sugar
1/2
mixed spice
15N
butter
2Ð3 Tbsp
water
tsp
1 tsp
cup
tsp
Icing:
1/2
cup
1Ð2 Tbsp
icing sugar
pink food colouring
milk
(1 cup plain flour, extra for kneading)
(1 cup plain flour, extra for kneading)
* add at the beep
Method:
Method:
Make dough according to instructions on
1 page 11.
Make the dough according to instructions on
1 page 11.
2
On a lightly floured board, roll out dough into
Knead dough on a lightly floured surface until
2 it becomes elastic and springs back when
two 30 x 20cm rectangles.
Beat extra butter and brown sugar in a small bowl.
3 Spread butter and sugar all over the dough.
touched. Divide dough into 12.
Cover and let rest in a warm place for
3 30 mimnutes.
Top with fruit and spice.
Roll dough up Swiss-roll style, beginning with the
4 long side.
Slice each roll into 10 pieces. Place rolls cut side
5 up, in a greased ring tin. Cover and place in a
warm place for 20 Ð 25 minutes until almost doubled
size.
4
Shape each ball into 10cm long ovals.
Cover and place in a warm place for 20 minutes
5 until almost doubled in size.
Brush dough with beaten egg. Bake in a
6 preheated 180¡C oven for 15 Ð 20 minutes or
Brush rolls with milk. Bake in a preheated 200¡C
until golden brown.
Icing: mix all ingredients until smooth. Spread
7 Spread over rolls when cooled.
6 oven for 25 Ð 30 minutes.
Icing: mix all ingredients until smooth.
7 over rolls when cooled.
-36-
Dough
Hot Cross Buns
Pull-a-Part Bread
(Use BASIC RAISIN DOUGH Mode)
(Use BASIC RAISIN DOUGH Mode)
Ingredients: Makes 12
Ingredients: Makes 2
2 tsp
dry yeast
2 tsp
dry yeast
475N
bread flour
500N
bread flour
3 Tbsp
milk powder
1 Tbsp
sugar
13/4 Tbsp
sugar
2 tsp
salt
2 tsp
salt
11/2 Tbsp
dry milk
2 tsp
cinnamon
23N
butter
2 tsp
mixed spice
360 mR
water
1 cup
mixed dried fruit*
1/2
tsp
bread improver, optional
45N
butter
350 mR
water
1/2
cup
sun-dried tomatoes*
1 tsp
bread improver, optional
1/2
cup
cubed cheese*
1/4
cup
ripped basil*
1/4
cup
halved olives*
(1 cup bread flour, extra for kneading)
* add at the beep
1 egg, beaten for brushing on top
(1 cup bread flour, extra for kneading)
Method:
* add at the beep
Make the dough according to instructions on
1
page 11.
2
it becomes elastic and springs back when
Method:
Knead dough on a lightly floured surface until
Make dough according to instructions on page
1
11.
2
it becomes elastic and springs back when
3
baking tins. Cover and let rise in a warm place
4
Bake in a preheated 200¡C oven for 20Ð25
touched.
3
Divide the dough into 15 equal portions. Roll
Knead dough on a lightly floured surface until
touched. Divide dough into two balls.
each portion into a ball. Cover and let rest in a
warm place for 30 minutes until almost doubled
in size.
4
Place dough into two greased 20 x 10cm
for 30Ð40 minutes.
To Make Crosses:
Mix together 1 cup flour with approximately
150mR water until smooth. Pipe crosses over risen
buns.
Brush with beaten egg.
minutes or until golden brown.
Bake in a preheated 200¡C oven for
5
20–25 minutes.
6
Place 1 teaspoon of gelatine, 2 tablespoons
To Make Glaze:
water and 1 tablespoon sugar into a 1 cup jug.
Heat in a microwave oven on MEDIUM power
for 1 to 2 minutes.
Brush glaze onto hot buns. Serve hot or cold.
-37-
Dough
Pizza
Focaccia
(Use PIZZA DOUGH Mode)
(Use PIZZA DOUGH Mode)
Ingredients: Makes 6 small or 2 large
Ingredients: Makes 1 large
1 tsp
dry yeast
2 tsp
dry yeast
475N
bread flour
475N
bread flour
1
milk powder
2 Tbsp
milk powder
13/4 Tbsp
sugar
2 Tbsp
sugar
1 tsp
salt
2 tsp
salt
20N
butter
2 Tbsp
olive oil
350 mR
water
330 mR
water
1 tsp
bread improver, optional
2/3
cup tomato paste, for brushing on top
Topping:
3 cups Mozzarella cheese, for sprinkling on top
1/4
Method:
page 11.
2
it becomes elastic and springs back when
4
Divide into 6 balls or 2 large balls, and place
in warm area for 10 minutes.
dried oregano
2 tsp
dried basil
Make the dough according to instructions on
1
page 11.
2
it becomes elastic and springs back when
3
make holes with the end of a wooden spoon
4
minutes until almost doubled in size.
5
salt, oregano and basil.
6
minutes.
Knead dough on a lightly floured surface until
touched.
Shape each ball into a flat circle. Place the
circles on a baking tray and prick with a fork.
Let rest for 15 minutes at room
5
temperature.
6
paste. Sprinkle with Mozzarella cheese.
Shape into a flat circle, place on a baking tray,
5 cm apart over the surface of the dough.
Brush each circle with 2 tablespoons tomato
Top with your favourite topping, such as sliced
onions, pepperoni, cooked sausage, capsicum
or olives.
7
fine sea salt
2 tsp
Method:
Knead dough on a lightly floured surface until
touched.
3
olive oil
(1 cup bread flour, extra for kneading)
Make the dough according to instructions on
1
cup
1 Tbs
Bake in a preheated 210¡C oven for 15-20
minutes.
-38-
Cover and let rest in a warm place for 20-25
Brush surface with olive oil, sprinkle with sea
Bake in a preheated 210¡C oven for 26-30
Dough
Pepperoni Bread Stick
French Bread
(Use FRENCH DOUGH Mode)
(Use FRENCH DOUGH Mode)
Ingredients: Makes 2
Ingredients: Makes 2
1 tsp
dry yeast
2 tsp
dry yeast
400N
bread flour
475N
bread flour
1 tsp
salt
21/2 Tbsp
gluten flour
5N
butter
2 tsp
sugar
300 mR
water
2 tsp
salt
1/2
bread improver, optional
10N
butter
350 mR
water
tsp
1 egg, beaten for brushing on top
Filling:
pepperoni/cabanossi,
1
chopped
1 egg white, beaten for brushing on top
Poppy seeds for sprinkling on top
roasted capsicum
2
garlic powder
1 tsp
cheese
(1 cup bread flour, extra for kneading)
1 cup
Method:
(1 cup bread flour, extra for kneading)
Method:
1
2
Make the dough according to instructions on
page 11.
Place the dough in a greased bowl. Cover
with a plastic wrap and rest the dough in the
page 11.
2
20-30 minutes.
3
it becomes elastic and springs back when
4
rest in a warm place for 20 minutes.
5
tightly from long side; seal well. Taper ends.
Knead dough on a lightly floured surface until
it becomes elastic and springs back when
6
knife, make 3 or 4 diagonal cuts about 1/2 cm
touched.
4
5
Divide the dough into 2 balls. Cover and
let rest in a warm place for 20 minutes.
Roll out dough in two 20 x 30cm rectangles.
Divide the dough into 2 balls. Cover and let
Shape each ball into a flat rectangle. Roll up
Place on a greased baking tray. With a sharp
in a warm place for 30Ð40 minutes until almost
doubled in size.
Place on a greased baking tray, seam side
7
down. Cover and let rise in a warm place for
30 minutes until almost doubled in size.
7
Knead dough on a lightly floured surface until
deep across top of the loaves. Cover and let rise
Place filling in centre of dough, roll up dough,
like a Swiss-roll, beginning with the long end.
6
Let the dough rest in a greased bowl for
touched.
refrigerator for 20 Ð 30 minutes.
3
Make the dough according to instructions on
1
8
Brush with egg. Bake in a preheated 200¡C
oven for 25-30 minutes or until golden
brown.
-39-
Brush with beaten egg white, sprinkle with
poppy seeds.
Bake in a preheated 200¡C oven for 25-30
minutes or until golden brown.
Dough
Malt Bread
Whole Wheat Raisin Rolls
(Use WHOLE WHEAT RAISIN DOUGH Mode)
(Use WHOLE WHEAT RAISIN DOUGH Mode)
Ingredients: makes 1 large
Ingredients: Makes 16
2 tsp
dry yeast
11/4 tsp
dry yeast
450N
plain wholemeal flour
400N
wholemeal bread flour
50N
bread flour
2 tsp
salt
2 tsp
ground cinnamon
11/3 Tbsp
milk powder
1 tsp
milk powder
20N
butter
1 tsp
sugar
1/4
cup +1 tsp
gluten flour
30N
raisins*
1/3
cup
raisins*
1 Tbsp
butter
1 Tbsp
cinnamon
1 Tbsp
treacle
370 mR
water
1 Tbsp
liquid malt
125 mR
water
1 egg, beaten to brushing on top
Glaze:
(1 cup wholemeal bread flour, extra for kneading)
1 Tbsp
warm milk
1/2
liquid malt
tsp
* add at the beep
(1 cup plain wholemeal flour, extra for kneading)
Method:
* add at the beep
Make the dough according to instructions on
1 page 11.
Method:
1
Make dough according to Dinner Roll instructions
on page 11.
Divide the dough into 16 equal portions.
2 Shape each portion into a roll.
(Follow instructions on Dinner Rolls, P.33.)
Knead dough on a lightly floured surface until
2 it becomes elastic and springs back when touched.
3
Place on a greased baking tray. Cover and
3 let rise in a warm place for 30-35 minutes
Cover and let rest in a warm place for 20 minutes.
until almost doubled in size.
Roll out dough into a 20cm square. Roll up and
4 sliced almonds and sugar, if desired.
4 place on a greased baking tray with the seam side
down.
Cover and let rise in a warm place for 40 minutes
5 until almost doubled in size.
Brush with combined milk and malt.
6 Bake in a preheated 180¡C oven for 40 minutes
or until golden brown.
-40-
Brush rolls with beaten egg, garnish with
Bake in a preheated 190¡C oven for 15-20
5 minutes.
Dough
Braided bread
Multigrain buns
(Use MULTIGRAIN DOUGH mode)
(Use MULTIGRAIN DOUGH mode)
Ingredients: Makes 2
Ingredients: Makes 12
11/4 tsp
dry yeast
1 tsp
475
bread flour
390
wholemeal flour
2 tsp
salt
1
gluten flour
13/4 Tbsp
milk powder
2 tsp
salt
20
N
butter
13/4 Tbsp
milk powder
21/2 Tbs
sugar
15
N
butter
1
five flakes
1 Tbsp
sugar
350 m
water
2 Tbsp
unprocessed bran
1
bread improver, optional
350 m
water
1
bread improver, optional
N
/2 cup
R
/2 tsp
dry yeast
N
/4 cup
R
/2 tsp
1 egg, beaten for brushing on top
1 egg, beaten for brushing on top
Method:
Method:
Make the dough according to instructions on
1 page 11. Divide the dough into 2 equal
Make the dough according to instructions on
1 page 11.
portions.
Divide each dough into 3 equal portions. Roll
2
2 each portion into a smooth rope.
Divide the dough into 12 equal portions. Working
with one portion at a time, wrap raisins with
each dough.
Pinch ropes together at top, braid loosely and
3 pinch ends to seal, tucking them underneath.
3
4
Shape into a smooth ball by gently rolling
between your palms.
Place on a greased baking tray. Cover and
-35 minutes
let rise in a warm place for 30
until almost doubled in size.
5
6
Place on a greased baking tray. Cover and
4 let rise in a warm place for 30-35 minutes
until almost doubled in size.
5
Brush with beaten egg.
-20
Bake in a preheated 180¡C oven for 15
6 minutes or until golden brown.
-41-
Brush with beaten egg.
-20
Bake in a preheated 180¡C oven for 15
minutes or until golden brown.
Bake only
Fruit & Walnut Cake
Butter Cake
N
N
150
cake flour
150
whole wheat flour
1
baking powder
1
baking powder
1
/2 cup
sugar
3
60
N
butter
90
butter
1
egg
2
egg
1
milk
1
milk
1 tsp
vanilla essence
1
cinnamon
1
nutmeg
1
raisins
1
sultanas
1
walnuts, chopped
/2 tsp
/3 cup
/2 tsp
/4 cup
N
/3 cup
/2 tsp
/2 tsp
/2 cup
/2 cup
/2 cup
Cooking Time: 40 minutes
Cooking Time: 50 minutes
Chocolate Cake
Raisin & Cinnamon Cake
N
brown sugar
N
150
cake flour
150
cake flour
1
baking powder
1
baking powder
1
/2 cup
sugar
1
60
N
butter
1
/2 tsp
/2 tsp
/2 cup
sugar
60
N
butter
egg
1
egg
1
milk
1
milk
1 tsp
vanilla essence
1 tsp
vanilla essence
1
raisins
3 Tbsp
cocoa
1 tsp
cinnamon
/3 cup
/2 cup
/3 cup
Cooking Time: 50 minutes
Cooking Time: 50 minutes
Method:
1
Sift flour into a bowl.
Remove the kneading blade from the bread
6 pan and pour the mixture into the bread pan.
Soften butter at room temperature. Add sugar
Select BAKE ONLY mode and enter the
2 and beat well until creamy.
7 cooking time on the timer.
Add eggs one by one and beat further until the
Test with a skewer to see if the centre is
3 mixture resembles frothy cream.
8 cooked. If it is not, select the same mode again
and enter a further 5Ð10 minutes on the timer.
4
5
Add flour and baking powder a half portion at
a time and mix well.
9
Add remaining ingredients.
Take the bread pan out using oven gloves and
leave to stand for 5 minutes before removing
from the bread pan and allowing to cool.
-42-
DZ50R139
M0898-10998
Printed in Japan
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