Tesco BM08 Breadmaker Manual
Cleaning and Care
After Using the Breadmaker
Always unplug the Breadmaker from the mains supply
immediately after use.
Allow the Breadmaker to cool down after use before you
clean or store it. It takes about 30 minutes until the
breadmaker is cool enough to be used again.
To assist the Breadmaker to cool down, leave the lid
open but ensure it is in a safe place away from children
and pets.
Cleaning
When cleaning use only warm water with a mild liquid
detergent. Under no circumstances use chemical
cleaners or solvents, oven cleaners or abrasive agents.
Ensure the Breadmaker is unplugged from the mains
and has cooled down to the point where it can be safely
handled.
Pour some water into the breadpan and leave for a few
minutes to assist it to cool down. Do not re-insert the
breadpan into the Breadmaker until it has been
cleaned.
The breadpan, kneading paddle and the drive shaft
should be thoroughly cleaned in warm water with
detergent added. The bore in the kneading paddle can
be cleaned with a soft bottle brush or similar implement.
If you leave the paddle fitted to the shaft it may be
difficult to separate them afterwards. If this happens, fill
the breadpan with warm water to which a few drops of
liquid detergent have been added. Leave it to stand for
30 minutes and then remove the paddle from the shaft
for cleaning.
Remove all crumbs from the lid, housing and oven
housing with a soft cloth.
Wipe the housing inside and outside with a damp cloth.
Do not immerse the Breadmaker in water and never
pour water into the oven housing.
Do not allow the cable or mains plug to come into
contact with water and do not pour water on the
appliance or excessively wet the interior or the control
panel.
Clean and dry all parts carefully after use. When storing
the bread pan in the Breadmaker, store it in the
LOCKED position, but leave the paddle loose in the
pan, ready for assembly when next used.
Warranty
Your appliance is covered by a warranty for 12 months
from the date of purchase. If a fault develops during this
period, please return the unit to your nearest Tesco store
together with the original receipt as proof of purchase.
This warranty in no way affects your consumer rights.
Specifications
Model:
BM08
Input Voltage:
220-240V~ 50Hz
Power Consumption:
600W.
Net Weight:
7 Kg
THIS PRODUCT MUST BE EARTHED
Rinse the bread pan and paddle thoroughly to remove
all traces of detergent and allow to dry.
Tesco Stores Ltd,
Delamare Road,
Cheshunt,
Herts, EN8 9SL
9
900g
Produced after 13th August 2005.
Waste electrical products should not be
disposed of with household waste. Please
recycle where facilities exist. Check with your
Local Authority or retailer for recycling advice.
BM08
Breadmaker
User
Guide
Safety Guide
$ Close supervision is necessary when this appliance
is used near children.
CAUTION
RISK OF ELECTRIC SHOCK DO NOT DISMANTLE
$ When selecting the location for your machine,
ensure that children do not have access to it.
The lightning flash with arrowhead symbol, within an equilateral triangle,
is intended to alert the user to the presence of uninsulated dangerous
voltage within the product’s enclosure that may be of sufficient magnitude
to constitute a risk of electric shock.
!
$ Make sure that the power cable does not touch any
hot surface and that it does not overhang a table
edge.
The exclamation point within an equilateral triangle is intended to alert
the user to the presence of important operating and maintenance
(servicing) instructions in the literature accompanying the appliance.
$ Check the machine and the cable regularly for
damage. If there is damage of any kind, the
machine should not be used. Do not repair the
machine yourself, but rather consult an authorized
expert.
$ Directly after bread making the appliance is HOT.
Always use oven gloves when touching the
Breadmaker or the bread pan after baking.
$ Unplug the Breadmaker after use and allow it to
cool before handling or cleaning any parts. Pull on
the plug, not on the cable.
$ Do not cover the Breadmaker when in use.
$ Never use the machine unsupervised!
$ Do not use attachments or accessories not
recommended by the manufacturer.
$ This Breadmaker is for normal household use only.
Do not use it for professional catering.
$ Do not dent or damage the bread pan. The
Breadmaker will not operate properly if damaged.
$ Do not use the Breadmaker outdoors.
$ Do not immerse the Breadmaker or the electrical
cord or plug in water or liquids.
$ When baking bread, never bake amounts greater
than the maximum recommended in the recipes
accompanying this manual. If you do, the bread
may not be baked evenly and the dough could
overflow.
$ Do not use the Breadmaker near a source of heat or
on an unstable surface.
$ Use the Breadmaker only on heat-resistant surfaces.
If the work surface is excessively smooth the
breadmaker should be placed on a non-slip mat.
$ Do not use the Breadmaker for any purpose not
expressly specified in this manual.
$ Make sure the Breadmaker is not exposed to direct
sunlight.
$ There are no user serviceable parts in your
Breadmaker. Unauthorised dismantling or servicing
will void the product warranty.
$ At least 100mm clearance must be provided on all
sides of the Breadmaker.
and help the keeping properties of bread. If you wish to use
margarine based on vegetable oil, ensure that you use the
regular kind. Avoid the “light” varieties as they contain quite
large amounts of water which will adversely affect the bread. If
you are in doubt, read the small print on the container; this will
indicate whether the product is suitable for breadmaking.
The Basics of Breadmaking
An understanding of ingredients and their interaction is
essential to good breadmaking. This short guide will help you
understand some of the processes and the materials used.
FLOUR
is the essential ingredient. It should be fresh, and stored in
cool, dry conditions, preferably in an airtight jar. Use only
breadmaking flour. General-purpose flours do not contain
enough gluten to produce well structured bread.
When substituting oil for butter, margarine or solid cooking
fat, reduce the amount of liquid by around ¾ tbs. to
compensate for the extra liquid content of the oil.
As you will see from our recipes, it is good practice to cut butter
and solid fats into small pieces before using them.
Wholemeal flour contains the whole wheat grain. This results
in heaver denser loaves than bread made with white bread
flour, and takes longer to rise - use the Wholemeal settings for
best results.
Low fat bread can be made by substituting natural low fat
yoghurt for some or all the fat in the recipe, in equal amounts.
Apple purée may also be used. Once again, monitor the
dough and adjust accordingly.
Other flours such as rye are often added to bread flours to
make speciality loaves. As these flours contain no gluten they
cannot be used entirely on their own.
SUGAR
Sugar provides food for the yeast, helps bread to rise and
improves flavour, structure and colour. Almost any kind of
natural sweetener can be used, - all the various sugars, corn
and maple syrup, honey, etc. Once again, when using liquid
sweeteners to replace sugar, reduce the amount of water
slightly to compensate.
Flours vary - millers all have their own special methods, and
age and storage play their part. Although you should always
follow the recipe carefully there are occasions when you may
have to adjust the dough. You may do this a few minutes into
the kneading cycle. Open the Breadmaker lid and gently
touch the dough. It should feel very slightly sticky. If it is sloppy,
add a little flour (½ -1 tablespoon). Allow this to work in and
re-check if necessary. If the dough is too dry, add the same
amount of lukewarm water. Re-check if necessary.
Artificial sweeteners are not suitable for breadmaking.
SALT
Salt in bread is NOT just a matter of taste! Salt restrains the
growth of the yeast, and improves elasticity and structure. If
you reduce or eliminate salt from the bread it will rise
excessively - if you use too much salt the loaf will not rise
enough. Use common table salt.
As you gain experience, you will get to know the feel of good
dough. It should be soft and smooth with the faintest sticky
feel, but should leave no residue when turned out of the pan,
as in our recipes for doughnuts and other recipes blended on
the Dough programme.
When adding salt to the bread pan, keep it away from the
yeast by introducing it at one corner. If the yeast comes into
premature contact with salt, the bread will not rise properly.
This situation is obviously more important when using the
delay timer.
The only time you can adjust the quality of the dough is during
the kneading cycle. Once baking commences do not lift the lid
or the bread may spoil.
MILK
Preliminaries
Please read all the instructions and familiarise yourself
with the features and operation of your breadmaker
before using the appliance. Make sure you read all the
safety notes carefully.
If any items are missing or damaged, contact your
nearest Tesco store for assistance.
Retain the packaging in case you wish to transport the
appliance safely at a later date. If you dispose of the
packaging, do so in accordance with any recycling
regulations in your area.
Before using this appliance ensure that the voltage of
your electricity supply is the same as that indicated on
the rating plate of the appliance.
Note: In manufacture some parts of the Breadmaker are
lightly greased. When the appliance is first used, there
may be some vapour emission. This is harmless and will
soon disappear.
Unpacking the Breadmaker
In the box you should find:
$ The breadmaker including the bread pan and
kneading paddle
$ Measuring cup and spoon
$ Paddle puller tool
Page 2
YEAST
Whole, semi-skimmed or skimmed milk can be used in
breadmaking but it should always be added lukewarm.
Refrigerated milk must be heated to around 27ºC (80ºF).
Never heat milk above 37ºC (98ºF) as this can cause
problems with yeast.
Yeast is a micro-organism which feeds on sugars and starches
in the bread mix producing carbon dioxide gas which in turn
causes the bread to rise.
We recommend the use of dried fast-acting yeast which is
intended for breadmakers. The instructions on the sachet will
tell you if the yeast is suitable for breadmakers. Easy-blend
yeasts are readily available from branches of Tesco and other
good grocers.
Milk can usually be substituted for water in most recipes, but
the quantity may need to be adjusted - usually slightly higher. If
dried milk features in the recipe, leave it out when substituting
milk for water.
When adding yeast, be especially careful to get the quantity
correct otherwise you could have a disaster on your hands,
especially if you add too much!
LIQUID QUANTITIES
Flour is absorbent, its texture will vary to some extent with the
prevailing atmospheric conditions. The amount of liquid may
have to be adjusted if the conditions in your kitchen are
excessively dry or humid. If there is too much water in the
bread it will not rise properly, even to the point of collapse.
Insufficient liquid will result in a poorly structured, lumpy loaf.
Note: Some ingredients, especially garlic and cinnamon can
spoil the quality of your bread if added in excess. Never be
over generous with such additions, use the amounts
recommended in the recipes.
If you are in any way unsure, it is good policy to monitor the
dough while it is kneading, using the notes above.
When baking items containing milk and onions, it is advisable
not to use extended timer settings
BUTTER, MARGARINE, COOKING FAT AND OIL
AND FINALLY
These are interchangeable in bread making. Fats add flavour
HAPPY BREADMAKING!
Page 11
Using the Breadmaker
Preparation
Filling with Ingredients
Before using your Breadmaker for the first time, wash
the inside of the bread pan, the kneading paddle, and
the measuring utensils in hot soapy water. Rinse and dry
well. Wipe the interior of the lid and the exterior of the
bread pan and appliance with a damp cloth.
Ensure you have all the ingredients to hand. Carefully fill
the pan making sure you don’t leave any ingredients
out. When filling, it is essential that the ingredients are
filled in the prescribed order, otherwise the bread will
not be properly baked.
To open the lid: Lift the handle and hold it with both
hands. Turn the bread pan anticlockwise (REMOVE).
The pan may now be lifted out.
CARROT BREAD (Use the Basic Programme)
BRIOCHE (Use the Cake Programme)
¾cup
¼ cup
1 cup
2 tbsp
2 tbsp
2¼ cups
1 cup
1 tbsp
1½ tsp
¼ cup
1½ tsp
2¼ tbsp
¾ tsp
3
2½ cups
75 g (3oz)
1½ tbsp
2½ tsp
water at room temp. (around 20°C)
plain yoghurt
carrots (grated)
honey
molasses (or dark brown muscovado sugar)
strong white bread flour
wholemeal bread flour
dried milk
salt
walnuts (chopped)
dried yeast
Note: If you prefer your brioche with a lighter crust, stop the
programme 25 min. from the end and remove the loaf.
PIZZA DOUGH (Use the Dough Programme)
1½ cups
water at room temp. (around 20°C)
2½ tbsp
olive oil
4½ cups
strong white bread flour
2½ tbsp
sugar
1½ tsp
salt
2¼ tsp
dried yeast
This should be sufficient for three 12” (300mm) Pizza bases.
Roll into circles on a floured surface and pinch the edges up to
form a rim. Place on a greased baking sheet, cover with the
pizza toppings of your choice and bake at Gas Mk.6 / 200ºC
/400ºF for 15 mins.
If desired, you can re-prove the dough for 10 - 20 mins. by
covering the formed base with a cloth and leaving it in a warm
place on the greased baking sheet before adding the
toppings.
BANANA BREAD
(Use the Whole Wheat Programme set to Light Crust)
Yeast
b
Grip handle
here
Dry Ingredients
c Turn
Water
The ingredients should be at a warm room temperature
(20º-25ºC). If the room is cold (below 18ºC), use warm
water (40ºC) to make sure the yeast ferments fully. To
gauge the temperature if you do not have a
thermometer, heat some water and slowly add this to a
jug of cold water until the resulting temperature is barely
warm to the touch.
d
Lift pan
out
Measure and add the water to the pan. Next add the salt
and the other dry ingredients. Finally add the yeast. It is
essential to keep the yeast away from the salt and the
water before mixing commences ore the bread will not
rise properly.
Clean off any spills around the outside of the bread pan
and lower it into the breadmaker, reversing the process
described earlier.
Make sure the drive shaft in the bread pan is clean and
free from crumbs or pieces of dough.
Using the handle, lower the pan into the Bread maker.
Turn clockwise (LOCK) to secure the pan firmly in place.
Position the kneading paddle on the shaft (it will fit only
one way round). Push it firmly into place. If the paddle is
insecure it may come off when kneading and the
ingredients will not be properly mixed.
23
/ cup
1 tbsp
1 tsp
3 tbsp
1 1/8 cups
¾ tsp
½ cup
2 tbsp
2 tbsp
2½ cups
1 tsp
2 tsp
water at room temp. (around 20°C)
vegetable cooking oil
salt
honey
wholemeal bread flour
vanilla essence
mashed banana
butter (chopped into pieces)
dried milk
strong white bread flour
white sugar
dried yeast
BUN DOUGH (Use the Dough Programme)
FOCACCIA (Use Basic or Rapid Programme)
23
/ cup
2
2 tbsp
3 cups
2 tbsp
½ tsp
2 tsp
23
/ cup
2 tbsp
1 tsp
2¼ cups
2 tsp
water at room temp. (around 20°C)
olive oil
salt
strong white bread flour
a mixture of freshly chopped thyme,
marjoram and sage*
1 tsp
white sugar
1 tsp
dried yeast
This will make a small (approx. 500g) rounded loaf.
* If you use dried herbs, reduce the quantity by half as dried
herbs have a stronger flavour.
water at room temp. (around 20°C)
2 tbsp
½ tsp
3 1/3 cups
30 g (2¼oz)
½ tsp
olive oil
salt
strong white bread flour
sundried tomatoes
dried yeast
Wholemeal (Whole Wheat) Bread Recipes
Here are some tried and tested recipes for making a variety of
excellent wholemeal breads.
RECIPE 1 (Use the Whole Wheat Programme)
* made up from the water used to soak the tomatoes plus fresh
water. (see below)
1 1/3 cups
1 tbsp
1 tsp
3 1/3 cups
1 tsp
2 tsp
Firstly, soak the tomatoes in a little hot water for 15 min. Drain
and chop into pieces, reserving the water.
You can add the tomatoes together with all the other
ingredients at the beginning of the programme. This will give a
blended character to the loaf.
Alternatively, you can add the tomatoes midway through the
cycle. This will retain their individual character and give more
flavour to the bread
Lay the handle back on the pan. Close the lid.
The ingredients are now ready for baking.
Page 4
water at room temp. (around 20°C)
eggs, beaten
margarine
strong white bread flour
sugar
salt
dried yeast
SWISS BUNS
When the programme is completed, mould into 15 torpedo
shapes on a greased baking sheet. Leave the dough to reprove for 10 -20 mins (method as for pizza dough, above)
DOUGHNUTS
When the programme is completed, mould into 15 balls and
re-prove for 10 - 20 mins. Fry in hot oil until golden brown.
Using a wooden spoon, roll the doughnuts in caster sugar
while they are still hot. Take care not to burn yourself.
TOMATO BREAD (Use Basic or Rapid Programme)
1 cup*
water at room temp. (around 20°C)
salt
medium eggs, beaten
strong white bread flour
butter (chopped into pieces)
caster sugar
dried yeast
Page 9
water at room temp. (around 20°C)
vegetable cooking oil
salt
wholemeal bread flour
white sugar
dried yeast
Your Breadmaker And Its Components
RECIPE 2 (Use the Whole Wheat Programme)
LIGHT WHOLEMEAL (Use theWhole Wheatl Programme)
1½ cups
2 tbsp
1½ tsp
4½ cups
3 tbsp
2 tbsp
2¾ tsp
1 1/3 cups
1 tbsp
1 tsp
2¼ cups
1 1/8 cups
1 tsp
2 tsp
water at room temp. (around 20°C)
vegetable cooking oil
salt
wholemeal bread flour
dried milk (optional)
white sugar
dried yeast
RECIPE 3 (Use the Basic Programme)
1 1/3 cups
1 tbsp
12g (½oz)
2 tsp
3 1/3 cups
Pinch
2 tsp
water at room temp. (around 20°C)
vegetable oil
salt
wholemeal bread flour
strong white bread flour
white sugar
dried yeast
Inspection
Window
and
inserting
g
in
v
o
rem
Bread Pan
WHOLEMEAL SODA BREAD
(Use the Ultra Fast Programme)
water at room temp. (around 20°C)
vegetable oil or
butter (chopped into pieces)
salt
wholemeal bread flour
white sugar
dried yeast
1 cup
150ml ( 5/8 cup)
1 tsp
3 1/3 cups
1 tsp
1 tbsp
Hinged Lid
water at room temp. (around 20°C)
natural Greek yoghurt
salt
wholemeal bread flour
bicarbonate of soda
baking powder
Bread Pan
with paddle installed
Help! My Bread’s Gone Wrong - Some Easy Remedies
Control Panel
Has the mains been switched off during the cycle?
Was the lid opened at the wrong point in the cycle?
Was the water temperature correct?
Was the breadmaker in a very cold kitchen when the
program started?
Was bread left in the machine after the “keep warm” time?
Have all the ingredients been added?
Have all the ingredients been accurately measured?
Was the yeast in contact with any liquid or salt before the
programme started?
Has the correct programme been used?
Has the delay timer been properly set?
Oven Element
Likely Cause
Paddle
Remedy
Bread rises too much
Too much yeast or flour
Not enough salt
Excessive water in the bread
Check ingredients carefully
Ingredients old, out of date
Reduce water content
Bread does not rise enough
Too little yeast or wrong yeast
Damp or out of date yeast
Yeast in contact with salt
Water too warm
Wrong type of flour
Damp, out of date flour
Check yeast condition carefully
Only use sachet yeast
Keep ingredients separated
Use fresh water at room temp.
Use fresh bread flour. Keep flour
dry and in a dark, cool place.
Bread has collapsed
Ingredients too warm
Use water at room temp. and
fresh correctly stored ingredients.
Bread rose well but
flattened during baking
Too much water
Ingredients not fresh
Poor quality flour
Reduce water slightly
Do not exceed “use by” dates
Use fresh proper bread flour
Bread deformed after
baking
Gluten content of flour too low
Too much water
Use fresh proper bread flour
Reduce amount of water slightly
Texture lumpy or uneven
Flour to water ratio is incorrect
Flour is damp or out of date
Check quantity and quality of all
ingredients
Mushroom-like rough
surface
Too much flour, especially with
white bread
Excessive salt or sugar
Check quantity and quality of all
ingredients
Bread is difficult to slice
Bread too warm
Let bread cool on an open rack
Page 10
Measuring Cup
And Spoon
Kneading
Assembly
Troubleshooting Guide
Symptom
bread pan locked
Paddle Puller Tool
The Control Panel
Handy Program Guide
Color (Crust) Indicator
Light, Medium, Dark
Loaf Size Indicator
700g (1.5lb),
900g (2.0lb)
Color (Crust) Control
Select Light, Medium, Dark
MENU Selector
Select one of the 10 menus
Loaf Size Selector
700g (1.5lb),
Select
900g (2.0lb)
Start/Stop Button
Press to Increase (in 10 min steps)
Delay Time Buttons
Press to Decrease (in 10 min steps)
Page 3
Controls and Programs
Recipes - Getting Started
To get you started with your Bread maker, here is a
selection of recipes. The recipes use fast action or easy
bake dried yeast intended for bread makers.
QUANTITIES AND CONVERSIONS
When adding ingredients add the water first, followed by
any other liquid and semi-liquid ingredients. Next add
the flour followed by the other dry ingredients. Tap the
pan lightly on all sides to settle the flour. This prevents the
yeast from coming into contact with the liquids. Finally
add the yeast in a small heap in the centre of the pan.
To avoid conflicts with different measuring systems the
amounts are based on the supplied measuring cup and
spoon. The cup is calibrated in cups, ounces and ml.
The Control Panel
WHOLE WHEAT
Time: 3 hrs 50 min 900g loaf; 3hrs 40 min 700g loaf
For the preparation of wholemeal bread. The
Breadmaker will knead twice. The dough rises and bakes
longer. After 40 minutes the Breadmaker will beep,
indicating that additional ingredients may be added. We
recommend you choose the 'dark' crust with this option to
get a crunchy crust.
The recipe quantities are sufficient to bake a 700
gram loaf. Scale them up for larger loaves.
The spoon is calibrated in tablespoon (tbsp-15g) and
teaspoon (tsp-5g) quantities.
1.Basic
2.French
3.Wholewheat
4.Rapid
5.Sweet
6.Ultra fast
7.Dough
8.Jam
9.Cake
10.Bake
Light Medium Dark
700g 900g
COLOR
RAPID
Time: 1 hr 58min 900g loaf; 1hr 55 min 700g loaf
For recipes with baking powder. The Breadmaker stirs
once and then bakes the dough. Place liquids in the
bottom of the bread pan, dry ingredients on top. During
the initial mixing, dry ingredients may collect in the
corners of the pan- you may need to clear the corners
with a rubber spatula to avoid flour lumps.
MENU
Recipes
WHITE BREAD (Use Basic or Rapid Programme)
13
1 / cups
1 tbsp
1 tsp
3 1/3 cups
1 tsp
2 tsp
water at room temp. (around 20°C)
vegetable cooking oil
salt
strong white bread flour
white sugar
dried yeast
WHITE BREAD VARIATIONS
The ingredients listed below are additional to the white bread
mix unless otherwise stated.
Cheese
¾ cup
grated cheese
Reduce water slightly if the cheese has a high moisture content.
GARLIC BREAD (Use Basic or Rapid Programme)
1 1/8 cups
2 tbsp
1½ tsp
¾ tsp
3 cups
1 tbsp
3 tbsp
¾ tsp
¾ tsp
2 tbsp
¾ tsp
2 tsp
water at room temp. (around 20°C)
olive oil
salt
garlic (fresh pressed)
strong white bread flour
sugar
Parmesan cheese (grated)
basil (dried)
garlic powder
chives (dried)
black pepper
dried yeast
Date
½ cup
chopped dates
Add after the second kneading when the machine beeps
PEANUT BUTTER BREAD avoid if you have a nut allergy
Cranberry
1½ tsp
nutmeg
1 – 2 tbsp
grated orange peel
2 – 4 tbsp
dried cranberries
1 – 2 tbsp
orange marmalade
Substitute cranberry juice for water
1¼ cups
3 cups
½ cup
¼ cup
1½ tsp
1½ tsp
Potato
1 3
/ cup
dried potato flakes
1 – 2 tsp
dried parsley
Reduce flour by equivalent amount to potato
RYE BREAD (Use Basic or Rapid Programme)
ONION BREAD (Use Basic or Rapid Programme)
Add all the ingredients at the beginning
1 1/3 cups
1 tsp
1 tbsp
3 1/3 cups
13
/ cup
12gm (½oz.)
1 tsp
2 tsp
water at room temp. (around 20°C)
salt
powdered milk
strong white bread flour
dried onion flakes
butter, chopped into pieces
sugar
dried yeast
CHEESE & ONION BREAD (Basic or Rapid Programme)
1 1/8 cups
1 tbsp
¾ cup 75 g (3oz)
½
1 tsp
1 tsp
3 1/3 cups
½ tsp
2 tsp
milk
extra virgin olive oil
grated mature cheddar cheese
onion (finely grated / food processed)
salt
sugar
strong white bread flour
mustard powder
dried yeast
(Use the Basic or Rapid Programme)
1cup
1¼ tsp
4 tsp
2¼ cups
¾ cup
2½ tbsp
1 tbsp
1 ½ tsp
2 tsp
water at room temp. (around 20°C)
strong white bread flour
peanut butter (smooth or crunchy)
brown sugar
salt
dried yeast
water at room temp. (around 20°C)
salt
vegetable oil or butter
strong white bread flour
rye flour
sugar
cornmeal
caraway seeds
dried yeast
GRANARY BREAD (Use Basic or Rapid Programme)
1 1/3 cups
1 tbsp
1 tsp
3 1/3 cups
1 tsp
2 tsp
water at room temp. (around 20°C)
vegetable cooking oil
salt
granary bread flour
white sugar
dried yeast
FRENCH BREAD (Use French Programme)
1¼ cups
1½ tsp
3 cups
1½ tsp
2 tsp
Page 8
water at room temp. (around 20°C)
salt
strong white bread flour
sugar
dried yeast
LOAF
SIZE
START
STOP
SWEET
Ensure that you understand the functions of your
Breadmaker before use as an incorrect selection will
affect the quality of the bread.
Plug the Breadmaker into the mains. The Control Panel
display will light up and the unit is now operational.
When you power the Breadmaker, the display sets to
Basic and Medium Crust. The display indicates 3:10;
the Breadmaker will take 3 hrs 10mins to complete the
program. This setting is illustrated above.
Sequence of Operations:
1-Choose a Program with the MENU button.
2-Select the Loaf Size (as needed).
Time: 3 hrs 10 min 900g loaf; 3hrs 05 min 700g loaf
For preparation of sweet yeast breads. The Breadmaker
will knead the dough twice.
ULTRA FAST
Time: 1 hr 15 min 900g loaf; 59 min 700g loaf
The bread is denser in texture with this setting. You should
use water slightly hotter, around 48-50 deg C and use a
cooking thermometer to gauge water temperature.
DOUGH
Total Program Time: 1 hour and 30 minutes
For preparation of different types of dough for shaping
and baking elsewhere. The pan is not heated and the loaf
size and crust selector are inoperative.
JAM
3- Select the Crust Colour (as needed). 4- Start the
machine.
Chosing a Program. The Breadmaker has a choice of
10 programs. Press the MENU button repeatedly to cycle
through the options. The options are explained below.
BASIC
Time: 3 hrs10min 900g loaf; 3hrs 00 min 700g loaf
Used for the preparation of white bread and mixed grain
bread. This program is the default setting.
The Breadmaker will knead the dough three times. After
the second kneading the Breadmaker will beep. This
beep indicates that additional ingredients may now be
added.
FRENCH
Time: 3 hrs 40 min 900g loaf; 3hrs 30 min 700g loaf
For preparing French white bread. The Breadmaker
kneads twice, but has longer rising and baking times, so
the bread gets a thicker crust.
Total Program Time: 1 hour 20 minutes
Place the ingredients in the pan and the machine will stir
and heat the jam. Monitor the jam to make sure it is not
over cooked. Switch the machine off manually if there is
time remaining on the program when the jam is cooked.
Bake dough that has been previously raised.
CAKE
Total Program Time: 1 hour and 28 minutes
For kneading rise and baking cake mixtures and sweet
breads where the raising agent is soda or baking powder.
Some cakes require less time than this program. Follow
the recipe and switch the unit off manually if needed.
BAKE
Total Program Time: 1 hour only
This function can be used to:
Bake dough that has been previously raised.
Re-bake or warm previously baked bread.
If you are reheating bread, check the loaf regularly and
switch off manually if necessary.
Page 5
apid Ultra-fast
KEEP WARM FUNCTION
All programs excepting 7 (Dough) and 8 (Jam) have a
"keep warm" setting. When the baking cycle has ended
the Breadmaker will beep 10 times and keep' the bread
warm for one hour. The Breadmaker will then revert to
the default setting (Program 1).
CRUST CONTROL
All programs excepting 7 (Dough) and 8 (Jam) offer 3
degrees of crust which you can select by repeatedly
pressing the COLOR button. You can choose Medium,
Dark or Light crust.
Switching On
When the appropriate program and crust has been
selected, press the START/STOP button to start. Do not
switch the Breadmaker off until the cycle is complete.
Delay Timer
All programs with the exception of "Rapid" "Ultra-fast"
"Jam" "Cake" and "Bake" can be combined with the time
delay function. The time delay function allows you to
delay the start time of baking by up to 13 hours,
depending on the length of the baking cycle.
If the dough contains fresh milk, fruit or onions, do not
select the time delay function, but bake the dough
immediately.
Setting the Delay Timer
Example: It is 8.00 p.m. and you want to have fresh
bread (using the Basic setting) at 7.00 a.m.
The difference between now (8:00 p.m) and 7:00 a.m.
is 11 hours. Plug the breadmaker in. The preset cycle of
3:10 hours will be displayed.
Start, Stop & Safety Cut-out
Breadmaker Operating Sequence
The START STOP button serves to start or to stop the
program. Only press this button after you have selected
the Menu Program, Crust Colour (and the Delay Time if
required). As the button is pressed you will hear a beep,
the machine will start and the timer display will count
down. The symbol will flash when the machine is running
or the delay function has been activated.
I.
Open the lid and remove the baking pan by
raising the handle and twisting anticlockwise to the
REMOVE position. Lift the pan out and place it on the
work surface.
Stopping the Breadmaker in an Emergency
3.
Measure the ingredients as required and add
them all into the pan. There Is no need to mix the
ingredients before hand, the Breadmaker will do this.
Keep the START/STOP button depressed for 3 seconds.
Only do this in an emergency, as the machine will reset to
the beginning of its program: You must then begin again,
the ingredients may be ruined and need replacement.
Adding Ingredients
If the bread maker program menu is set at Basic, French,
Whole Wheat, Sweet, beeps are heard during the second
kneading process. These inform you when extra
ingredients may be added. During breadmaking, open
the lid of the Breadmaker only at the times specified. If the
lid is opened at any other time, the quality of the bread
may be adversely affected. Rapid and Ultra-fast programs
also have beeps during which you may add ingredients.
Error Displays
If you try to use the Breadmaker when the internal
temperature in is too high the display shows H:HH. Switch
the Breadmaker off, remove the pan, leave the lid
open and wait until the Breadmaker has cooled down.
If the display shows E:EE after you have pressed START, the
temperature sensor is inoperative. Have the Breadmaker
examined by a competent repair facility.
When The Bread Has Baked
1: Set the display time to 11:00.
(The time difference between now
and when you want the bread)
When the program is completed the display shows 0:00
and the appliance beeps 10 times. The pan may now be
removed from the Breadmaker.
2a: Press to add time in 10 minute
steps.
Lift the lid. Using a pair of oven gloves, remove the pan
from the Breadmaker following the procedure on Page 4.
Place the bread pan on a heatproof surface and leave it
for 10 minutes.
2a: Press to deduct time in 10 minute
steps.
3: Press START/STOP to start time
delayed baking
START
STOP
If you keep the + or – buttons pressed, they will cycle to
a maximum of 13:00 hours and reset to the preset
program time (in this case 3:00 hours)
The timer display shows in hours and minutes the total
time left until the bread is finished (including the delay
added and the program time) It does not display the 1
hour "keep warm" time after the program is finished
Remember to press the START button to commence the
timer countdown - otherwise nothing will happen. 1f
you set the timer incorrectly after the start button has
been pressed, you are able to switch off and reset the
delay period again only if mixing has not started.
Using a pair of oven gloves, invert the bread pan over a
breadboard or other heat resistant surface and tap the
bread pan lightly to release the bread.
The bread should now be allowed to cool on a heatproof
rack before use. If the paddle has got stuck in the loaf,
remove it with the supplied paddle puller tool.
Note: Always use a rack. If you leave the bread to cool on
a normal work surface, water vapour in the bread will not
evaporate fully and the bottom of the loaf may be spoiled.
Cold Weather
Although the Breadmaker works perfectly well at low
temperatures, if your kitchen is cold the bread may not be
satisfactory. Ideally, bread should be baked in an ambient
temperature around 20ºC (70ºF).
Page 6
12. Turn the pan upside down and gently tap or
shake the bread from the pan. Occasionally, the paddle
will stay in the loaf; wait until the loaf is cool and then
remove the paddle with a wooden utensil or the
supplied paddle puller tool to avoid damage to the nonstick surface. If you need to aid removal of bread from
the pan use only wooden or heatproof plastic utensils.
2.
Ensure that the paddle is attached to the spindle
inside the baking pan (this simply pushes on) Make sure
the paddle is fitted correctly..
13. Leave the bread on a rack to cool. Make sure the
paddle has been removed before slicing the bread.
14.
Always unplug the appliance after use.
Note: When the Breadmaker is operating only open
the lid at the prescribed places in the baking cycle.
Failure to observe this will affect the quality of the bread,
especially its ability to rise properly.
4.
When adding the yeast to the baking pan, take
care that the yeast does not come into contact with the
water or any other liquid as It will start to activate
immediately.
Weighing and Measuring Ingredients
Note: All our recipes and those that are available
elsewhere are based on yeast specially intended for
breadmakers, available in sachet form.
The next few pages contain a series of recipes to help
you get acquainted with the facilities available on your
new Breadmaker. If you are to get the best results it is
vital that your measurements are careful and accurate
as small differences in key ingredients can have a huge
effect on the final result.
This applies especially when using the delay timer.
5.
Do not overfill the baking pan This will affect the
bread and may damage the appliance. Using the pan
handle, place the baking pan in the Breadmaker and
twist clockwise to the LOCK position. Close the lid of the
appliance.
Use a clear container for measuring liquids and
measure at eye level. If you measure from above or
below you will not get an accurate
reading. The measuring cup
provided has scales marked in
cups, millilitres (ml) and fluid
ounces (fl.oz.) to help you measure
the ingredients correctly. Always fill
the liquid exactly to the marked line.
6.
Plug the appliance into the power supply (you will
hear one long beep). The appliance will automatically
be set to the BASIC program with the crust setting at
MEDIUM. The display will show 3:10
7.
Select the required program by pressing the
SETTING button until the light corresponding to the
program becomes Illuminated. Remember to select the
loaf size and the crust colour .
If you are measuring dry ingredients by weight, use a
good pair of kitchen scales calibrated in grammes (and
Imperial if you prefer).
8.
Press the START/STOP button to start the
machine. When the program is completed the display
shows 0:00 and the appliance will beep 10 times. The
1hour “Keep Warm” time is not displayed.
NOTE: Where the abbreviations tsp. (teaspoon) and
tbsp. (tablespoon) appear in the recipes they refer to the
supplied measuring spoon. Use this spoon as other
utensils may not yield the correct amounts. Spoon
measurements must be level. Rounded or heaped
measures may not yield the proper results.
9.
When the program is completed and the bread is
baked the “keep warm” function operates for a further
hour. After 1 hour the breadmaker will again beep 10
times and then revert to the default (Program 1). For best
results, stop the breadmaker with the START/STOP
button and remove the baking pan within this period.
tbsp.
(tablespoon)
10. Take care when removing the bread. The baking
pan is very hot. To remove the baking pan open the Lid
and, using oven gloves because the pan is still hot,
remove the pan, Using the handle, twist the pan anticlockwise to the REMOVE position and lift out.
tsp.
(teaspoon)
IMPORTANT NOTE
The capacity of the Breadmaker is sufficient to bake a 900g
loaf, or to raise the equivalent amount of dough for baking
elsewhere. Do not exceed this amount otherwise the
mechanism may be damaged, or the dough may rise through
the appliance lid.
11. Let the pan cool for about 10 minutes out of the
machine in normal orientation. This is particularly
important for the heavier breads.
Page 7
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