Safety and Instruction Manual Gluten Free Digital Bread Maker

Safety and Instruction Manual Gluten Free Digital Bread Maker
T11001
Safety and Instruction Manual
PLEASE READ CAREFULLY
*Subject to registering Your Extended Guarantee online at www.towerhousewares.co.uk.
Gluten Free
Digital Bread Maker
1912 Midland Metal Spinners was founded by
George Cadman, who was then 65 years old, as
a metal holloware manufacturing company, in St.
Mark’s Street, Wolverhampton. They later moved
into the Tower and Fort Works in Pelham Street,
which ultimately gave rise to the famous Tower
brand name.
1961 Tower became one of the largest
manufacturers of aluminium holloware, electric
kettles, tea pots and other household articles with
over 1,000 employees.
1974 Russell Hobbs took ownership of the
expanding Tower brand.
1937 Tower exhibited some of their latest holloware
designs at the British Industries Fair. As you can
see from the original poster, their stand No. A410
must have been a great sight as it promoted their
“Beautiful, inexpensive, untarnishable Plate, at
prices all can afford to pay”.
Healthier, Easier & Cheaper
Nothing beats the delicious taste of home-made
bread and with the Tower Digital Bread Maker
you get perfect results every time. All mixing,
rising and baking takes place in a single elegant
easy to control unit. Have fun experimenting with
wholemeal bread, seeded loaves, granary bread,
traditional white bread buns, rolls and much more.
The gluten free option means everyone can enjoy
the taste of fresh, homemade bread.
2
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Safety and Instruction Manual
CONTENTS:
Please read this Manual carefully BEFORE
using the Digital Bread Maker for your own
safety.
Thank you for purchasing the Tower GlutenFree Digital Bread Maker from the Tower range
of products.
It has been designed to provide many years of
trouble-free baking. There are many benefits to
using a Tower Digital Bread Maker:
•
Choice of light, medium or dark crust.
•
Automatic 1 hour keep warm function.
•
13 hour timer with LED display.
•
Non-stick pan and kneading blade.
•
Stylish stainless steel exterior.
•
Viewing window to allow you to check on
your bread without opening the lid and
disturbing the baking process.
•
Includes an express bake function to make
baking bread quicker and easier than ever.
•
13 digital programs including a gluten free
option.
•
3 loaf sizes available.
Contents:
1.
Specifications
Components and structure
Technical information
2.
Important Safety Information
3.
Using your Tower Appliance
4.
Recipes
5.
Trouble Shooting & Faq’s
6.
Cleaning & Care
7.
Recycling
8.
Wiring Safety
9.
Warranty Information
10. Your Receipt
See back page for Customer Service
Information
Helpline: +44 (0) 333 220 6066
3
1 SPECIFICATIONS:
Components
Control Panel
This box contains:
Paddle (not shown)
Measuring cup (not shown)
Menu
1. Basic
2. French
3. Whole Wheat
4. Sweet
Measuring spoon (not shown)
Loaf Size
Selector
Baking Status
Indicators
Menu Chart
500g,
750g,1kg
Loaf Size Indicator
5. Express Bake (750g)
6. Express Bake (1000g)
7. Quick
8. European
9. Dough
10. Bagel Dough
11. Jam
12. Bake
13. Gluten Free
Instruction Manual
1.0lb
1.5lb
Loaf
Size
2.0lb
Timer
Preheat
Menu
Selector
Select one of
the 13 menus
Crust
Color
Menu
Select
Start/
Stop
Rise
MENU
I
Knead
Rest
Light
TIMER
3 : 25
Medium
Dark
Bake
Warm
End
Rapid
Delay Time
Crust Indicators
Increase
Decrease
Crust Color
Start/Stop
Light, Medium,
Button
Dark, Rapid Bake
Delay Time
Setting Buttons
1
2
3
4
D ri v e S h af
t
5-
Structure of your Appliance:
1.
Lid
4.
Control Panel
2.
Inspection Window
5.
Drive Shaft
3.
Bread Pan
4
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Safety and Instruction Manual
Technical Data
Description: Model: Rated Voltage: Power Consumption:
Gluten Free Digital Bread Maker
T11001
220V-240V ~ 50/60Hz
650 Watts
Documentation
We declare that this product conforms to the following product legislation in accordance with the
following directive(s):
2004/108/EC Electromagnetic Compatibility Directive.
2006/95/EC Low Voltage Directive.
2011/65/EU Restriction of Hazardous Substances Directive.
1935/2004/EC
Materials & Articles in Contact With Food (LFGB section 30 & 31).
RKW Quality Assurance, United Kingdom.
Guarantee
Spare parts are guaranteed for 1 year from date
of purchase.
The main body and housing are guaranteed
for the extended free warranty subject to
registration.
If any defect arises due to faulty materials of
workmanship, the faulty products must be
returned to the place of purchase.
Refund or replacement is at the discretion of
the retailer.
Should you encounter problems or require
a replacement part, contact The Tower
Customer Service Department on:
+44 (0) 333 220 6066.
Any necessary spare parts may be ordered
from the Tower website.
Your warranty becomes void should you decide
to use non Tower spare parts. Spare parts can
be purchased from
www.towerhousewares.co.uk
Helpline: +44 (0) 333 220 6066
5
2 IMPORTANT SAFETY INFORMATION
Please read these notes carefully BEFORE using your Tower appliance
•
Check that the voltage of the
main circuit corresponds with
the rating of the appliance
before operating.
•
Switch off and unplug before
fitting or removing tools/
attachments, after use and
before cleaning.
•
If the supply cord or appliance
is damaged, stop using the
appliance immediately and seek
advice from the manufacturer,
its service agent or a similarly
qualified person.
•
Close supervision is necessary
when any appliance is used by
or near children.
•
Children should not play with
the appliance.
•
Do not let the cord hang over
the edge of a table or counter
or let it come into contact with
any hot surfaces.
•
•
Do not carry the appliance by
the power cord.
•
Do not use any extension cord
with this appliance.
•
Do not pull the plug out by the
cord as this may damage the
plug and/or the cable.
This appliance can be used
by children aged from 8 years
and above and persons with
reduced physical, sensory or
mental capabilities or lack of
experience and knowledge
if they have been given
supervision or instruction
concerning use of the appliance
in a safe way and understand
the hazards involved.
•
Switch off at the wall socket
then remove the plug from
the socket when not in use or
before cleaning.
Cleaning and user maintenance
should not be undertaken by
children without supervision.
•
Take care when any appliance
is used near pets.
•
Do not use this product for
anything other than its intended
use.
•
6
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Safety and Instruction Manual
•
This appliance is for household
use only.
•
Do not cover the Bread Maker
when in use.
•
VERY IMPORTANT: Do not
immerse in water or other
liquids or use near wash basins
or sinks any part of the motor
assembly. Ensure that the
appliance base does not get
wet (water splashes etc.) and do
not operate it with wet hands.
•
Do not use attachments or
accessories not recommended
by the manufacturer.
•
Do not operate the Bread
Maker empty.
•
Do not dent or damage the
bread pan. The Bread Maker
will not operate properly if
damaged.
•
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.
•
There are no user serviceable
parts in your Bread Maker.
Unauthorised dismantling or
servicing will void the product
warranty.
•
In the unlikely event the
appliance develops a fault,
stop using it immediately and
seek advice from the service
department:
+44 (0) 333 220 6066
•
Always fully unwind any cord to
avoid overheating.
•
Directly after bread making the
appliance is HOT. Always use
oven gloves when touching the
Bread Maker or the bread pan
after baking.
•
Unplug the Bread Maker after
use and allow it to cool before
handling or cleaning any parts.
Pull on the plug, not on the
cable.
•
•
At least 100mm clearance must
be provided on all sides of the
Bread Maker.
The appliance is not intended
to be operated by means of
an external timer or separate
remote-control system.
Helpline: +44 (0) 333 220 6066
7
3 USING YOUR APPLIANCE
Removing the pan:
1.
Open the lid.
2.
Lift the handle and hold it
with both hands.
3.
Ease the pan out of the
bread maker smoothly.
4.
Make sure the drive shaft in the bread pan
is clean and free from crumbs or pieces of
dough.
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.
5.
Measure and add the water to the pan.
Next add the salt and the other dry
ingredients. Finally add the yeast.
6.
It is essential to keep the yeast away
from the salt and the water before mixing
commences or the bread will not rise
properly.
7.
Clean off any spills around the outside of
the bread pan and lower it into the breadmaker, reversing the process described
earlier. Push down at the sides and ensure
the pan is firmly slotted in place.
Paddle
Fit the paddle on to the drive shaft in the bread
pan before use.
Filling with Ingredients:
1.
Ensure you
have all the
ingredients to
hand.
2.
Carefully fill the
pan making sure
you don’t leave
any ingredients
out.
3.
When filling, it is essential that the
ingredients are filled in the prescribed
order, otherwise the bread will not be
properly baked.
IMPORTANT: The capacity of the Breadmaker is sufficient to bake a 2lb 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 lid.
4.
Controls and programs:
1.
Ensure that you understand the functions
of your Bread-maker before use as an
incorrect selection will affect the quality of
the bread.
2.
Plug the Bread-maker into the mains. The
Control Panel display will mlight up and the
unit is now operational.
3.
When you power the Bread-maker, the
display sets to Basic and Medium Crust.
The default loaf size is 2lb and the display
indicates 3:25, which means that the
bread-maker will take 3 hours and 25
minutes to complete the program. This
setting is illustrated above
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
8
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Safety and Instruction Manual
Basic Sequence of Operations:
A: Choose a Program with the MENU button.
Maker beeps to indicate that additional
ingredients may now be added.
B: Select the Loaf Size (as needed).
C: Select the Crust Colour (as needed).
1a. RAPID BASIC
D: Press the Start/Stop button to start the
machine.
For baking white and mixed grain bread.
Menu selection:
•
Press the MENU button repeatedly to
select a Program.
•
The tables at the end of this manual help
explain the processes of your breadmaker.
•
Menus 1-3 offer you the choice of
Loaf Size and a choice of Standard or
Rapid programs. These are selected by
repeatedly pressing the COLOUR button.
•
•
The Standard program: Press the Colour
button to choose Light, Medium or Dark
crust.
The Rapid programme: Press the Colour
button to select ‘Rapid’. This programme
has the same steps as the standard
programme but many processes are
accelerated, producing a denser loaf in a
shorter time.
Rapid Program: No crust control
1lb loaf
2h 12m
1.5lb loaf
2h 17
2lb loaf
2h 24
The number of stages is the same as the
Standard program but the rise and final
kneading times are reduced. This produces a
more dense bread.
2: FRENCH
For preparing French white bread.
Standard Program: Light, Medium, or Dark
crust.
1lb loaf
3h 30m
1.5lb loaf
3h 32m
2lb loaf
3h 35m.
The Bread-maker has longer rising and baking
times, so the bread gets a thicker crust.
2a. RAPID FRENCH
Rapid Program: No crust control.
1: BASIC
1lb loaf
2h 30m
For baking white and mixed grain bread.
1.5lb loaf
2h 32m
Standard Program: Light, Medium, or Dark
crust.
2lb loaf
2h 35m
1lb loaf
3h 13m
1.5lb loaf
3h 18m
2lb loaf
3h 25m
The rise and final kneading times are much
reduced. This produces a more dense and less
crusty bread.
The Bread-maker kneads the dough three
times. After the second kneading the Bread
Helpline: +44 (0) 333 220 6066
9
3: WHOLE WHEAT
6: EXPRESS BAKE
For preparing wholemeal bread.
The Bread Maker bakes the bread in 58
minutes.
Standard Program: Light, Medium, or Dark
crust.
1.5lb loaf
58m
1lb loaf
3h 43m
2lb loaf
58m
1.5lb loaf
3h 45m
2lb loaf
3h 48m
The bread is denser in texture with this setting.
You should use water slightly hotter, around 4850°C and use a cooking thermometer to gauge
water temperature.
The dough is preheated before the kneading
and rising process. After the second kneading
the Bread-maker beeps indicating additional
ingredients may be added. We recommend you
choose the ‘dark’ crust with this option to get a
crunchy crust.
3a. RAPID WHOLE WHEAT
Rapid Program: No crust control.
1lb loaf
2h 28m
1.5lb loaf
2h 30m
2lb loaf
2h 33m
The number of stages is the same as the
Standard program but the preheating, rising
and final kneading times are reduced. This
produces a chewier bread.
7: QUICK
For recipes with baking powder.
2lb loaf
1h 43m
(2lb loaf setting only)
The Bread-maker 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.
8: EUROPEAN
For making traditional European breads.
4: SWEET
2lb loaf
For preparation of sweet yeast breads.
Traditional German, Scandinavian and Eastern
European ‘Sour-dough’ whole-wheat or wholewheat/rye breads require longer proving and
baking times. Use this menu to make a dense
traditional “Hausbrot” loaf.
1lb loaf
3h 17m
1.5lb loaf
3h 22m
2lb loaf
3h 27m
3h 55m
9: DOUGH
For preparation of different types of dough, for
shaping and baking.
Total Program Time: 1h 30m
The pan is not heated and the loaf size and
crust selector are inoperative.
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Safety and Instruction Manual
10: BAGEL DOUGH
The Delay Timer:
For the specific preparation of bagel dough for
shaping and baking elsewhere.
The time delay function allows you to delay the
finish time of some programs by up to 13 hours,
depending on the length of the baking cycle.
Programs 1-4 and 8 can be combined with the
time delay function. If the dough contains milk,
fruit or onions, do not select the time delay
function, but bake the dough immediately.
Total Program Time: 2h
11: JAM
For making jam.
Total Program Time: 1h, 5m
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.
12: BAKE
For baking dough that has been previously
raised.
Total Program Time: 1h
Re-bake or warm previously baked bread. If
you are reheating bread, check the loaf regularly
and switch off manually if necessary.
13: GLUTEN FREE
This program should be used when baking
Gluten Free and Yeast Free bread.
2lb loaf
2h 17m
(Only a 2lb loaf can be made on this program)
Please use only Gluten Free and Yeast Free
flour for this program.
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.
1.
Plug the bread-maker in.
2.
Set the time to 11:00 (The difference
between now and when you want the
bread).
3.
to add or deduct time in 10
Press
Minute steps.
4.
Press START/STOP.
The timer icon appears at the top left of the
display screen to show that timer operation is
in progress. The timer display shows in hours
and minutes the total time left until the bread
is ready (including any delay added and the
program time). Press the START button to
commence the timer countdown. If you set
the timer incorrectly and press START, you
can switch off and set the delay period again
provided the programme has not started.
Start, stop & safety cut-out:
The “Keep Warm” function:
When the baking cycle has ended the Breadmaker keeps the bread warm for one hour. After
one hour the Bread-maker will automatically
switch off. This function is unavailable in
functions where no baking takes place
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, and the
timer display will count down.
Helpline: +44 (0) 333 220 6066
11
Stopping the Bread-maker in an
Emergency:
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 and the
ingredients may be ruined.
Adding Ingredients:
If the Bread Maker program menu is set at
Basic, French or Whole Wheat beeps are heard
during the second kneading process to inform
you when extra ingredients may be added.
During bread making, 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.
Memory Recall:
If the power supply is temporarily interrupted,
the process of bread making will continue
automatically when power is restored. If the
power cut exceeds 11 minutes the Bread
Maker must be restarted manually.
If the process has gone no further than the
kneading phase when the power supply is cut
off, you may press the “START/STOP”button
and re-start the program.
When The Bread Has Baked:
When the program is completed the display
shows 0:00 and the appliance beeps 15 times.
The pan may now be removed from the Breadmaker.
Lift the lid using a pair of oven gloves, remove
the pan from the Bread Maker.
Place the bread pan on a heatproof surface
and leave it for 10 minutes. Invert the bread
pan over a breadboard or other heat resistant
surface and tap the bread pan lightly to release
the bread.
Allow the bread to cool on a heatproof rack
before use. If the paddle has got stuck in the
loaf, remove it with a melamine fork or other
suitable 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 and the bottom
of the loaf may be spoiled.
Bread-maker Operating Sequence:
1.
Open the lid and remove the baking pan.
Lift the pan out and place it on the work
surface.
2.
Attach the paddle to the spindle inside the
pan.
3.
Measure the ingredients as required and
add them all into the pan. There is no need
to mix the ingredients beforehand, the
Bread-maker will do this.
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 activate immediately. This is
particularly important when using the delay
timer.
Cold Weather:
Although the Bread-maker works perfectly well
at low temperatures, if your kitchen is cold the
bread may not be satisfactory.
Bread should be baked in an ambient
temperature around 20ºC (70ºF).
Note: All our recipes are based on yeast
specially intended for Bread Makers, available in
sachet form.
12
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Safety and Instruction Manual
5.
Do not overfill the baking pan. This will
affect the bread and may damage the
appliance.
16. Leave the bread on a rack to cool. Make
sure the paddle has been removed before
slicing the bread.
6.
Using the pan handle place the baking pan
in the Bread-maker and close the lid of the
appliance.
17. Always unplug the appliance after use.
7.
Plug the appliance into the power supply
(you will hear one long beep).
Weighing and Measuring Ingredients:
8.
9.
The appliance will automatically be set to
the BASIC program.
Select the program, weight and crust as
required.
The Bread Maker can bake a 2lb loaf, or raise
the equivalent amount of dough for baking.
Do not exceed this amount or the mechanism
may be damaged, and/or the dough may rise
through the appliance lid.
10. Press START/STOP to start the machine.
Note: When the Bread-maker is operating
open the lid only at the prescribed places in the
baking cycle. Failure to observe this will affect
the quality of the bread.
11. When the program is completed the
display shows 0:00 and the appliance will
beep 10 times.
12. The “keep warm” function will now operate
for a further hour. After this period the
Bread Maker will again beep 10 times and
then switch off. For best results, stop the
Bread Maker with the START/STOP button
and remove the baking pan within the
keep warm period.
13. Use oven gloves to remove the pan.
14. Let the pan cool for about 10 minutes out
of the machine in normal orientation. This
is particularly important for the heavier
breads.
15. 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
to avoid damage to the non-stick surface.
If you need to aid removal of bread from
the pan use only wooden or heatproof
plastic utensils.
Baking with your Bread Maker:
The next few pages contain a series of recipes
to help you get acquainted with the facilities
available on your new Bread Maker. 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.
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.
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.
Helpline: +44 (0) 333 220 6066
13
Recipes for your Bread
Maker
Here is a selection of recipes. The recipes use
The recipe quantities are sufficient to bake a
fast action or easy bake dried yeast intended
1.5lb loaf. Scale them up for larger loaves.
for Bread Makers. When adding ingredients
To avoid conflicts with different measuring
add the water first, followed by any other liquid
systems the amounts are based on the
and semi-liquid ingredients. Next add the flour
supplied measuring cup and spoon. The cup is
followed by the other dry ingredients.
calibrated in cups, ounces and ml. The spoon
Tap the pan lightly on all sides to settle the
is calibrated in tablespoon (tbsp-15g) and
flour. This prevents the yeast from coming into
teaspoon (tsp-5g) quantities.
contact with the liquids. Finally add the yeast in
a small heap in the centre of the pan.
Metric
Imperial
US cups
Imperial
Metric
250ml
8 floz
1 cup
1/2 oz
15g
180ml
6 fl oz
3/4 cup
1 oz
30g
150ml
5 floz
2/3 cup
2 oz
60g
120ml
4 floz
1/2 cup
3 oz
90g
75ml
2 1/2 floz
1/3 cup
4 oz
110g
60ml
2 floz
1/4 cup
5 oz
140g
30ml
1 floz
1/8 cup
6 oz
170g
15ml
1/2 floz
1 tablespoon
7 oz
200g
8 oz
225g
9 oz
255g
10 oz
280g
11 oz
310g
12 oz
340g
13 oz
370g
14 oz
400g
15 oz
425g
1 lb
450g
14
Check this chart for
basic imperial to metric
conversions of weights.
Food Allergies
Important Note:
Some of these
recipes may contain
nuts and/or other
allergens.
Please be careful
when making any of
our sample recipes
that you are NOT
allergic to any of
the ingredients. For
more information on
allergies, please visit
the Food Standards
Agency’s website at:
www.food.gov.uk
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Safety and Instruction Manual
White Bread
Onion Bread
Ingredients
•
11⁄3 cups water at room temp.
•
1tbsp vegetable cooking oil
1 tsp salt
•
•
31⁄3 cups strong white bread flour
•
1 tsp white sugar
•
2 tsp dried yeast
Ingredients
•
11⁄3 cups water at room temp.
•
1 tsp salt
1 tbsp powdered milk
•
•
31⁄3 cups strong white bread flour
1
•
⁄3 cup dried onion flakes
•
12g (½oz.) butter, chopped into pieces
•
1 tsp sugar
•
2 tsp dried yeast
Use Basic or Quick Programme.
Use Basic or Quick Programme.
White Bread Variations
The ingredients listed below are additional to
the white bread mix unless otherwise stated.
•
1½ ts nutmeg
•
1 – 2 tbsp grated orange peel
•
2 – 4 tbsp dried cranberries
1 – 2 tbs orange marmalade
•
Cheese
Reduce water slightly if the cheese has a high
moisture content.
•
¾ cup grated cheese
Date
Add after the second kneading when the
machine beeps.
•
½ cup chopped dates
Potato
Add after the second kneading when the
machine beeps.
1
•
⁄3 cup dried potato flakes
•
1 – 2 tsp dried parsley
Cheese &
Onion Bread
Use Basic or Quick Programme.
Ingredients
•
11⁄8 cups milk
•
1 tbsp extra virgin olive oil
•
¾ cup 75g (3oz) grated mature cheddar
cheese
•
½ onion (finely grated / food processed
•
1 tsp salt
•
1 tsp sugar
•
31⁄3 cups strong white bread flour
•
½ tsp mustard powder
•
2 tsp dried yeast
Helpline: +44 (0) 333 220 6066
15
Garlic Bread
French Bread
Ingredients
11⁄8 cups water at room temp
•
•
2 tbsp olive oil
1½ tsp salt
•
•
¾ tsp garlic (fresh pressed)
•
3 cups strong white bread flour
•
1 tbsp sugar
•
3 tbsp Parmesan cheese (grated)
¾ tsp basil (dried)
•
•
¾ tsp garlic powder
•
2 tbsp chives (dried)
•
¾ tsp black pepper
•
2 tsp dried yeast
Ingredients
•
1¼ cups water at room temp
1½ tsp salt
•
•
3 cups strong white bread flour
•
1½ tsp sugar
2 tsp dried yeast
•
Use Basic or Quick Programme.
Rye Bread
Use Basic or Quick Programme.
Ingredients
•
1cup water at room temp
•
1 ¼ tsp salt
•
4 tsp vegetable oil or butter
•
2 ¼ cups strong white bread flour
¾ cup rye flour
•
•
2 ½ tbsp sugar
•
1 tbsp cornmeal
•
1 ½ tsp caraway seeds
•
2 tsp dried yeast
Granary Bread
Use Basic or Quick Programme.
Ingredients
•
11⁄3 cups water at room temp
•
1 tbsp vegetable cooking oil
•
1 tsp salt
•
31⁄3 cups granary bread flour
•
1 tsp white sugar
•
2 tsp dried yeast
16
Use French Programme.
Carrot Bread
Use Basic or Quick Programme.
Ingredients
¾ cup water at room temp
•
•
¼ cup plain yoghurt
•
1 cup carrots (grated)
2 tbsp honey
•
•
2 tbsp molasses (or dark brown
muscovado sugar)
•
2¼ cups strong white bread flour
•
1 cup wholemeal bread flour
1 tbsp dried milk
•
•
1½ tsp salt
¼ cup walnuts (chopped)
•
•
1½ tsp dried yeast
Banana Bread
Use the Whole Wheat Programme set to Light.
Ingredients
2
⁄3 cup water at room temp
•
•
1 tbsp vegetable cooking oil
•
1 tsp salt
•
3 tbsp honey
•
11⁄8 cups wholemeal bread flour
•
¾ tsp vanilla essence
•
½ cup mashed banana
•
2 tbsp butter (chopped into pieces)
•
2 tbsp dried milk
•
2½ cups strong white bread flour
•
1 tsp white sugar
•
2 tsp dried yeast
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Safety and Instruction Manual
Focaccia
Pizza Dough
Ingredients
2
⁄3 cup water at room temp
•
•
2 tbsp olive oil
•
1 tsp salt
•
2¼ cups strong white bread flour
•
2 tsp mixture of freshly chopped thyme,
marjoram and sage
•
1 tsp white sugar
•
1 tsp dried yeast
Ingredients
•
1½ cups water at room temp
•
2½ tbsp olive oil
•
4½ cups strong white bread flour
•
2½ tbsp sugar
•
1½ tsp salt
•
2¼ tsp dried yeast
Use Basic or Quick Programme.
Use the Dough Programme.
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.
Tomato Bread
Use Basic or Quick Programme.
Ingredients
•
1 cup* water at room temp
•
2 tbsp olive oil
½ tsp salt
•
•
31⁄3 cups strong white bread flour
•
30 g (2¼oz) sundried tomatoes
½ tsp dried yeast
•
* Made up from the water used to soak the
tomatoes plus fresh water. (see below)
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.
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 toppings.
more flavour to the bread.
Swiss Buns
Use the Dough Programme.
Ingredients
2
⁄3 cup water at room temp
•
•
2 eggs, beaten
•
2 tbsp margarine
•
3 cups strong white bread flour
•
2 tbsp sugar
•
½ tsp salt
2 tsp dried yeast
•
When the programme is completed, mould into
15 torpedo shapes on a greased baking sheet.
Leave the dough to re-prove for 10 -20 mins
(see pizza dough, above).
Helpline: +44 (0) 333 220 6066
17
Wholemeal Bread
Recipe 1: Use the Whole Wheat Programme.
Recipe 3: Use the Basic Programme.
•
•
•
•
•
•
•
•
•
•
•
•
•
11⁄3 cups water at room temp.
1 tbsp vegetable cooking oil
1 tsp salt
31⁄3 cups wholemeal bread flour
1 tsp white sugar
2 tsp dried yeast
11⁄3 cups water at room temp
1 tbsp vegetable oil or
12g (½oz) butter (chopped into pieces)
2 tsp salt
31⁄3 cups wholemeal bread flour
Pinch white sugar
2 tsp dried yeast
Recipe 2: Use the Whole Wheat Programme.
•
•
•
•
•
•
•
1 ½ cups water at room temp.
2 tbsp vegetable cooking oil
1 ½ tsp salt
4 ½ cups wholemeal bread flour
3 tbsp dried milk (optional)
2 tbsp white sugar
2 ¾ tsp dried yeast
Gluten Free: Use Programme 13.
To Bake a 1000g loaf.
310ml Water
•
•
3 tbsp Sugar
21⁄2 tsp Table salt
•
•
3 tbsp Vegetable oil
•
450g Gluten free Flour (can be a mixed
flour)
•
11⁄2 tsp Yeast Powder
Help! My Bread’s Gone Wrong - Some Easy Remedies
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 program started?
Was the Bread Maker in a very cold kitchen
when the program started?
Was bread left in the machine after the “keep
warm” time?
Did you cool the bread on a rack?
Has the correct program been used?
Has the delay timer been properly set?
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?
18
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Safety and Instruction Manual
Menu Tables
MENU 1: BASIC
Standard Menu (all crust colours)
Loaf Size
1lb
1.5lb
2lb
1lb
1.5lb
2lb
Total Time (hrs:min)
3:13
3:18
3:25
2:12
2:17
2:24
Knead 1(min:sec)
5m
5m
5m
5m
5m
5m
Rest (min:sec)
5m
5m
5m
5m
5m
5m
Knead 2 (min:sec)
20m
20m
20m
20m
20m
20m
Rise1(min:sec)
39m
39 m
39 m
15m
15m
15m
Knead 3 (min:sec)
10s
10s
10s
10s
10s
10s
25m 50s
25m 50s
25m50s
8m50s
8m50s
8m50s
15s
15s
15s
10s
10s
10s
49m45s
49m45s
49m45s
29m50s
29m50s
29m50s
Rise 2 (min:sec)
Knead 4 (min:sec))
Rise 3 (min:sec)
Bake (min:sec)
Rapid Menu
48m
53 m
60m
48m
53m
60m
60min
60min
60min
60min
60min
60min
Timer Operation
Yes
Yes
Yes
Yes
Yes
Yes
MENU 2: FRENCH
Standard Menu (all crust colours)
Loaf Size
1lb
1.5lb
2lb
1lb
1.5lb
2lb
Total Time (hrs:min)
3:30
3:32
3:35
2:30
2:17
2:35
Knead 1(min:sec)
5m
5m
5m
5m
5m
5m
Rest (min:sec)
5m
5m
5m
5m
5m
5m
Knead 2 (min:sec)
20 m
20 m
20 m
20 m
20m
20
Rise1(min:sec)
39 m
39 m
39 m
15 m
15m
15
Knead 3 (min:sec)
10s
10s
10s
10s
10s
10s
30m50s
30m50s
30m50s
15m50s
8m50s
15m50s
10s
10s
10s
10s
10s
10s
Rise 3 (min:sec)
59m50s
59m50s
59m50s
38m50s
29m50s
38m50s
Bake (min:sec)
50 m
52 m
55 m
50 m
53m
55
"Keep Warm” Time
60min
60min
60min
60min
60min
60min
Yes
Yes
Yes
Yes
Yes
Yes
"Keep Warm” Time
Rise 2 (min:sec)
Knead 4 (min:sec))
Timer Operation
Rapid Menu
Helpline: +44 (0) 333 220 6066
19
Menu Tables
WHOLE WHEAT
Standard Menu (all crust colours)
Loaf Size
1lb
1.5lb
2lb
1lb
1.5lb
2lb
Total Time (hrs:min)
3:43
3:45
3:48
2:28
2:30
2:33
Preheating (min:sec)
30 m
30 m
30 m
5m
5m
5m
Knead 1(min:sec)
5m
5m
5m
5m
5m
5m
Rest (min:sec)
5m
5m
5m
5m
5m
5m
Knead 2 (min:sec)
15 m
15 m
15 m
15 m
15 m
15 m
Rise1(min:sec)
49 m
49 m
49 m
24 m
24 m
24 m
Knead 3 (min:sec)
10s
10s
10s
10s
10s
10s
25m50s
25m50s
25m50s
10m50s
10m50s
10m50s
10s
10s
10s
10s
10s
10s
Rise 3 (min:sec)
44m50s
44m50s
44m50s
34m50s
34m50s
34m50s
Bake (min:sec)
48 m
50 m
53 m
48 m
50 m
53 m
"Keep Warm” Time
60min
60min
60min
60min
60min
60min
Yes
Yes
Yes
Yes
Yes
Yes
Rise 2 (min:sec)
Knead 4 (min:sec))
Timer Operation
GLUTEN FREE
Standard Menu Program 13
Loaf Size
2lb
Timer (hrs:min)
Yes
Preheating (min:sec)
0m
Knead 1(min:sec)
5m
Rest (min:sec)
0m
Knead 2 (min:sec)
12 m
Rise1(min:sec)
0m
Knead 3 (min:sec)
0s
Rise 2 (min:sec)
0s
Shape (min:sec))
0s
Rise 3 (min:sec)
60s
Bake (min:sec)
60 m
"Keep Warm” Time
60 m
Total Timer
2:17
20
Rapid Menu
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Safety and Instruction Manual
4:
Sweet
5:
Express1
6:
Express2
7:
Quick
8:
European
Loaf Size
1lb
1.5lb
2lb
1lb
2lb
2lb
1.5lb
Total
Time
(hrs:min)
3:17
3:22
3:27
0:58
0:58
1:43
3:55
Preheat
(min:sec)
Knead 1
9:
Dough
10:
Bagel
11:
Jam
12:
Bake
1:30
2:00
1:05
1:00
5m
20 m
15 m
30m
5m
5m
5m
15m
15m
3m
5m
Rest
5m
5m
5m
5m
10m
5m
Knead 2
20m
20m
20m
5m
20m
20 m
Rise1
(min:sec)
39m
39m
39m
39m
60 m
Knead 3
10s
10s
10s
10s
Rise 2
(min:sec)
25:50
25:50
25:50
25:50
Knead 4
5s
5s
5s
10s
Rise 3
(min:sec)
51:55
51:55
51:55
8:00
8:00
Bake
50m
55m
60m
35m
35m
90m
60m
"Keep
Warm”
Time
60min
60min
60min
60min
60min
60min
60min
Yes
Yes
Yes
Timer
Operation
44:50
10m
90:00
50m
60m
Yes
All loaf sizes are approximate.
Helpline: +44 (0) 333 220 6066
21
The Basics Of Bread Making
An understanding of ingredients and their
interaction is essential to good bread making.
This short guide will help you understand some
of the processes and the materials used.
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.
Flour:
Milk:
is the essential ingredient. It should be fresh,
and stored in cool, dry conditions, preferably in
an airtight jar. Use only bread making flour.
Whole, semi-skimmed or skimmed milk can be
used in bread making 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.
General-purpose flours do not contain enough
gluten to produce well structured bread.
Wholemeal wheat flour contains the whole
grain. This results in heavier denser loaves than
bread made with white bread flour, and takes
longer to rise - use the Wholemeal settings for
best results.
Flours such as oatmeal are often added to
bread flours to make speciality loaves. Many of
these flours contain no gluten so they cannot
be used entirely on their own.
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 Bread Maker 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 recheck if necessary. If the dough is too dry, add
the same amount of lukewarm water. Re-check
if necessary.
Liquid Quantities:
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.
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.
If you are in any way unsure, it is good policy
to monitor the dough while it is kneading, using
the notes above.
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.
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Safety and Instruction Manual
Butter, Margarine, Cooking Fat and Oil:
Salt:
These are interchangeable in bread making.
Fats add flavour and help the keeping
properties of bread. If you wish to use
margarine based or 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 bread making.
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.
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.
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.
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.
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.
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 Bread Makers.
The instructions on the sachet will tell you if
the yeast is suitable for Bread Makers. Easyblend yeasts are readily available from all good
supermarkets.
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!
Once again, when using liquid sweeteners to
replace sugar, reduce the amount of water
slightly to compensate. Artificial sweeteners are
not suitable for bread makin
Helpline: +44 (0) 333 220 6066
23
The Basics Of Bread Making
Bread Mixes:
Follow the information for bread mixes on the
bread mix packet. Please use programme 1,
the basic soft setting when using bread mixes,
based on a 1.5lb loaf.
There are 2 types of bread mixes currently
available.
1.
Just Add Water.
These mixes are complete and they have
all the necessary ingredients provided,
even yeast. You only add water.
Important: Follow the packet instructions as
some mixes contain more than the normal
amount of yeast, which could over rise in the
pan. Use 3 cups of mix maximum.
These mixes are more prone to over-rising and
collapsing when the weather is hot and humid.
Since these mixes are complete, we cannot
advise how to adjust, as with our own recipes.
Bake in the coolest part of the day , use water
between 21-28°C
2.
Just Add Flour And Water.
These mixes have the necessary
ingredients in separate sachets.
Remember strong white bread flour is
required. A packet of this mix will produce
a 1.5lb loaf.
24
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Safety and Instruction Manual
5 TROUBLE SHOOTING & FAQ’S
Symptom
Likely Cause
Remedy
Bread rises too
much
Too much yeast or flour Not
enough salt
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 Use fresh proper bread flour Reduce
much water
amount of water slightly
Texture lumpy or
uneven
Flour to water ratio is incorrect.
Texture lumpy or uneven 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
Bread Maker
beeps and
displays E:00 or
E:01
The internal temperature in the
unit is too low or too high.
Unplug the unit, remove the pan,
leave the lid open and wait until the
Bread Maker has cooled down.
Display shows
H:HH or E:EE
after you have
pressed START
The temperature sensor is
inoperative.
Have the Bread-maker examined by
a competent repair facility
Helpline: +44 (0) 333 220 6066
25
6 CLEANING & CARE
•
Regular maintenance of your appliance
will keep it safe and in proper operational
order.
Before Cleaning always disconnect the
appliance from the mains supply.
Wash removable parts in warm, soapy
water then rinse and dry all parts.
Regularly clean the outside of the
appliance with a soft damp cloth and dry
with a dry towel.
•
•
•
CAUTION: To prevent damage to the appliance
do not use harsh solvents, alkaline cleaning
agents, abrasive cleansers or scouring agents
of any kind when cleaning.
Do not immerse the motor unit or supply
•
cord in water.
•
Always check that the appliance is in good
working order and that all removable parts
are secure. Check the power supply cord
and plug regularly for cuts or damage.
When not in use store your appliance and
•
all its accessories and, instruction manual
in a safe and dry place.
IMPORTANT!
After cleaning allow to dry fully before using
again.
Do not use the appliance if damp. Ensure the
appliance is completely clean and dry before
storing.
Storage
To store your appliance:
Unplug power cord from the power outlet and
clean as above.
Allow the appliance to dry fully.
Store on a flat, dry level surface out of reach
of children.
7 RECYCLING
DISPOSAL OF THE UNIT
Appliances bearing the symbol shown here may not be disposed of in domestic rubbish.
You are required to dispose of old electrical and electronic appliances like this separately.
Please visit www.recycle-more.co.uk or www.recyclenow.co.uk for access to information
about the recycling of electrical items.
Please visit www.weeeireland.ie for access to information about the recycling of
electrical items purchased in Ireland.
The WEEE directive, introduced in August 2006, states that all electrical items must be recycled,
rather than taken to landfill.
Please arrange to take this appliance to your local Civic Amenity site for recycling,
once it has reached the end of its life.
26
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Safety and Instruction Manual
8 WIRING SAFETY FOR UK USE ONLY
As the colours in the
mains lead of this
appliance may not
correspond with the
coloured markings
identifying the terminals
in your plug, please
proceed as follows:
FUSE
IMPORTANT
Non-Rewireable Mains Plug
If your appliance is supplied with a nonrewireable plug fitted to the mains lead and
should the fuse need replacing, you must use an
ASTA approved one (conforming to BS 1362 of
the same rating).
If in doubt, consult a qualified electrician who will
be pleased to do this for you.
The wires in the mains lead are coloured in
accordance with the following code:
Blue neutral [N] Brown live [L]
Green/Yellow [EARTH]
If you need to remove the plug - disconnect it
from the mains - and then cut it off the mains
lead and immediately dispose of its safely. Never
attempt to reuse the plug or insert it into a socket
outlet as there is a danger of an electric shock.
Plug Fitting Details (Where Applicable).
The wire coloured blue is the neutral and must be
connected to the terminal marked [N] or coloured
black.
The wire coloured brown is the live wire and
must be connected to the terminal marked [L] or
coloured red.
The wire coloured green/yellow must be
connected to the terminal marked with the letter
[E] or marked .
On no account must either the brown or the blue
wire be connected to the [EARTH] terminal .
Always ensure that the cord grip is fastened
correctly.
The plug must be fitted with a fuse of the same
rating already fitted and conforming to BS 1362
and be ASTA approved.
If in doubt consult a qualified electrician who will
be pleased to do this for you.
WARNING:
This Appliance MUST be Earthed
Helpline: +44 (0) 333 220 6066
27
9 WARRANTY
This product is guaranteed for 12 months from
the date of original purchase.
If any defect arises due to faulty materials of
workmanship, the faulty products must be
returned to the place of purchase.
Refund or replacement is at the discretion of
the retailer.
We hope that you will enjoy
your Tower Bread Maker
for many years.
As a thank you for
purchasing one of our
fantastic products,
we are giving you 3 years
peace of mind.
To receive your 3 year
guarantee, simply register
your appliance
online by visiting
www.towerhousewares.co.uk
The Following Conditions Apply:
•
The product must be returned to the
retailer with proof of purchase.
•
The product must be installed and
used in accordance with the instructions
contained in this instruction guide.
•
It must be used only for domestic
purposes.
•
It does not cover wear and tear, damage,
misuse or consumable parts.
•
Tower has limited liability for incidental
or consequential loss or damage.
This guarantee is valid in the UK and Eire Only.
The standard one year guarantee is only
extended to the maximum available for each
particular product upon registration of the
product within 28 days of purchase. If you
do not register the product with us
within the 28 day period, your product is
guaranteed for 1 year only.
To validate your extended warranty, please
visit www.towerhousewares.co.uk and register
with us online. Alternatively, call our customer
registration line on +44 (0) 333 220 6066.
Please note that length of extended warranty
offered is dependent on product type and
that each qualifying product needs to be
registered individually in order to extend its
warranty past the standard 1 year.
Extended warranty is only valid with proof of
purchase.
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Safety and Instruction Manual
10 YOUR RECEIPT
Affix your store receipt to this page for safe
keeping.
Helpline: +44 (0) 333 220 6066
29
NOTES
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Safety and Instruction Manual
NOTES
Helpline: +44 (0) 333 220 6066
31
thank you!
We hope you enjoy your appliance for
many years. As a thank you for purchasing
one of our fantastic products, we are giving
you an extra 2 years peace of mind.
*To receive your extra 2 years guarantee,
register your appliance online by visiting:
www.towerhousewares.co.uk
Should you have a problem with your
appliance, or need any spare parts,
please call our Service Department on:
+44 (0) 333 220 6066
Your warranty becomes void should you decide
to use non Tower spare parts. Spare parts can be
purchased from www.towerhousewares.co.uk
great british design, innovation and excellence since 1912
1015.V2
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