RA-BM1 u&amp

RA-BM1 u&amp
RACHEL ALLEN
fast bake
BREADMAKER
Model No. RA-BM1
Instructions and Guarantee
Important Safeguards
•
When using electrical appliances, in
order to reduce the risk of fire, electric
shock and/or injury, these basic safety
precautions should always be followed.
Do not allow the power cord to hang over
the edge of a table or counter, or touch hot
surfaces.
•
Do not use outdoors. Store indoors in a dry
location.
•
Do not use with an extension lead.
•
Do not operate any appliance with a damaged
cord or plug; after the appliance malfunctions
or if it has been dropped or damaged in any
way.
For Your Safety
Read all instructions carefully, even if you feel
that you are familiar with the appliance.
•
To protect against the risk of electric shock,
DO NOT IMMERSE the appliance, cord set or
plug in water or any other liquid.
•
Do not operate the appliance beneath
curtains, or within the vicinity of any flammable
materials.
•
This appliance is not intended for use by
persons (including children) with reduced
physical, sensory and mental capabilities, or
lack of experience and knowledge, unless they
are being supervised or have received proper
instruction concerning the use of the appliance
by a responsible person.
•
Do not operate this appliance on, or near any
hot surfaces (such as a gas or electric burner).
•
Never use harsh, abrasive, caustic or oven
cleaners to clean this appliance. Allow to cool
before cleaning.
•
Do not reach for an appliance that has fallen
into water. Switch off at the power outlet and
unplug immediately.
•
Do not use this product for anything other than
its intended use. This product is intended for
household use only, it is not for commercial
use.
•
The use of attachments or accessories not
recommended or sold by the appliance
manufacturer may result in fire, electric shock
or personal injury.
•
NEVER cover the appliance in any way when
in use as this may result in a fire hazard.
•
Do not touch the moving parts of the bread
maker while it is operating.
•
During operation the bread maker will get
HOT. Ensure there is sufficient distance
between the bread maker and other items
on the work surface, or sufficient distance
between the bread maker and the confines of
the area in which it is situated. We recommend
a minimum clearance around all faces
(including the lid when it is opened) of at least
10cm.
•
If the operating buttons are depressed
unintentionally, it may affect the program in
use at that time.
•
Young children should be supervised
to ensure that they do not play with the
appliance.
•
Never leave an appliance unattended when in
use.
•
Switch off and remove plug from the power
outlet before cleaning or when not in use. To
unplug, grasp the plug and pull from the power
outlet. Never pull the cord. Never carry the
appliance by the cord.
•
The appliance should always be operated on
a dry, level, heat-resistant surface. Do not
operate on sinks, draining boards, uneven or
inclined surfaces.
•
Warning: This appliance gets very hot during
use, and immediately after use. Do not touch
the hot surfaces. Severe burns may result from
misuse.
•
Always use protective oven gloves when
removing cooked bread from the bread maker.
Follow the instructions elsewhere in this
booklet. Avoid contact with steam that may
be emitted from the back and sides of the
appliance while bread is cooking.
•
Do not attempt to repair, disassemble or
modify the appliance. There are no userserviceable parts.
2
•
Never attempt to remove the bread pan during
operation.
•
Do not overfill with ingredients, since a hazard
may occur if ingredients spill over the pan as
the bread rises during cooking.
•
Do not switch the appliance on without the
bread pan in place.
Compulsory Warning
If the supply cord is damaged, the cord must be
replaced by the manufacturer, its service agent
or similarly qualified persons in order to avoid a
hazard.
This product has not been designed for any uses
other than those specified in this booklet.
Save These Instructions
3
Connection to the
Mains Supply
The BROWN wire is the LIVE wire and must be
connected to the terminal which is marked with
the Letter ‘L’ or coloured RED.
Always ensure that the plug cord grip is fastened
correctly.
Check that the voltage marked on the product
corresponds with your supply voltage.
This product is fitted with a 13A plug complying
with BS1363. If this plug is unsuitable or needs to
be replaced, please note the following:
If in doubt consult a qualified electrician who
will be pleased to do this for you. This product
conforms to EC Directive 92/31 /EEC with respect
to Electromagnetic Compatibility.
WARNING:
THIS APPLIANCE MUST BE EARTHED
NON-REWIREABLE MAINS PLUG
If your appliance is supplied with a non-rewireable
plug fitted to the mains lead, you will find that
it incorporates a fuse, the value of which is
indicated either on the base of the plug or on the
fuse carrier. Should the fuse need replacing, you
must use an ASTA approved one (conforming to
BS1362) of the same rating.
Important: The wires in the mains lead are
coloured in accordance with the following code:
GREEN/YELLOW - EARTH
BLUE - NEUTRAL
BROWN - LIVE
If the fuse cover is lost, the plug must not be used
until a replacement is obtained from an electrical
supplier.
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If you need to remove the plug, cut it from the
mains lead and immediately dispose of it. Never
attempt to re-use this plug or insert it into a socket
outlet as there is a very great risk of an electric
shock.
This appliance is fitted with a plug which has a
13 amp fuse. Should the fuse fail, then it must
be replaced with an ASTA approved fuse
(conforming to BS1362) of the same rating. If
you need to replace the plug or if the plug is of
the incorrect type for your socket, remove it and
replace it with an appropriate plug. Dispose of the
old plug safely.
As the colours of the wires in the mains lead
of this appliance may not correspond with the
coloured markings identifying the terminals in your
plug, proceed as follows: The GREEN/YELLOW
wire is the EARTH and must be connected to
the terminal which is marked with the letter ‘E’ or
by the earth symbol
or coloured GREEN or
GREEN/YELLOW.
The BLUE wire is the NEUTRAL and must be
connected to the terminal which is marked with
the letter ‘N’ or coloured BLACK.
4
Features of Your Bread Maker
Viewing Window
Lid
Control Panel
Air Vent
Main Body
Lid Handle
Handle
Baking Pan
Rotating Shaft
Kneading Blade
5
Getting to Know Your
Bread Maker
Functions of the Bread
Maker
Congratulations on the purchase of your new
Rachel Allen Bread Maker.
Program Menu
Before first using your Bread Maker, it is important
that you read and follow the instructions
in this use and care booklet, even if you feel your
are quite familiar with this type of appliance.
Your attention is drawn particularly to the section
dealing with IMPORTANT SAFEGUARDS. Find
a place and keep this booklet handy for future
reference.
This appliance has been designed to operate
from a standard domestic power outlet. It is not
intended for industrial or commercial use.
Display Window
Preparing Your Bread
Maker for Use
•
Carefully unpack your Bread Maker. Remove
all packaging materials and discard or retain
for future use.
•
Remove the baking pan. Wipe the baking
chamber with a soft damp cloth or sponge.
Never use abrasive or strong household
cleaners since they may damage the finish of
the chamber.
•
•
•
Shows crust colour selected
Shows size selected
Shows the program number
Shows time left before completion
(3:20, for example, is 3 hours and 20
minutes; 0:20 is 20 minutes)
Shows temperature warning-see ‘Troubleshooting’
Colour Button
For selecting crust colour from light, medium or
dark (certain programs only) and rapid setting.
Loaf Size Button
Wash the baking pan with warm soapy water.
Rinse and dry thoroughly.
For selecting small (680g) or large (900g) loaf size
(certain programs only).
Grease the bread pan and return to the
chamber and bake empty for approximately 10
minutes. Clean once more.
Start
Press the Start/Stop button for approx 1 second, a
beep sounds and the colon (:) flashes and the
program starts.
Return the baking pan to the chamber and
place the kneading bar on the axle in the
baking area. Your Bread Maker is now ready
for use.
Stop
Press the Start/Stop button for approx 1 second,
a beep sounds to confirm and the colon (:) stops
flashing.
6
Timer Delay Buttons ( Timer
Program Descriptions
)
Use to delay the starting process of the bread for
all programs except, Fast bake, Pasta and Bake.
1. Basic White (3:18 and 3:25)
For white and brown bread. Also for flavoured
breads with added herbs and raisins.
Menu Button
Used to select the program (1 - 11) required.
2. French (3:32 and 3:35)
Note: If the display shows 0:00, press the
Start/Stop button to activate the Menu
setting mode. You can then select the
menu desired.
For the baking of light weight bread such as
French bread which has a crisper crust and
light texture.
3. Wholewheat (3:33 and 3:40)
For the baking of bread containing significant
amounts of wholewheat. This setting has a
longer preheat time to allow the grain to soak
up the water and expand. The kneading blade
does not turn during this 15 minute rest period.
It is not advised to use the delay timer as this
can produce poor results. It has been found
that some wholemeal flours perform better on
the basic menu setting.
4. Sweet (3:22 and 3:27)
For the baking of sweet type bread which
gives a crisper crust than on basic setting.
The crisper crust is produced by the sugar
‘burning’.
5. Fastbake (1:20) Small Loaves
For preparation of a small white loaf in a
reduced time period. Loaves made on this
setting can be shorter and the texture more
moist. Water temperature 35-45°C.
6. Fastbake (1:20) Large Loaves
For preparation of a large white loaf in a
reduced time period. Loaves made on this
setting can be shorter and the texture more
moist. Water temperature 35-45°C.
7. Cake (1:43)
This setting will mix ingredients and then bake
for a preset time. It is required to mix two
groups of ingredients in bowls before adding to
the breadmaker (see cake recipes). Selecting
the loaf size as large will bake the cake longer
for a crispier crust.
7
Operating the Bread
Maker
8. Dough (1:30)
This setting only makes the dough and will not
bake the final bread. Remove the dough and
shape it to make bread rolls, pizza, etc. Any
dough can be prepared on this setting. Do not
exceed 1kg (2lb) of combined ingredients.
Before first using your bread maker, please read
the instruction manual carefully and ensure the
voltage of your electricity supply is the same as
that indicated on the rating label on the appliance.
9. Pasta (0:20)
The pasta setting is a 30 minute knead which
can be used for general mixing of other flour
based recipes. Do not exceed 3 cups of dry
mix.
1. Take Out the Pan
Open the lid and remove the pan by lifting the
handle, pull firmly upwards. Place on the work
surface. It is important that the pan is filled with
ingredients outside the machine so that any
accidental spillage does not get into the unit.
10.Jam (1:05)
Use this setting for making jams from fresh
fruits and marmalade from Seville oranges. Do
not increase the quantity or allow the recipe
to boil over the pan into the baking chamber.
Should this happen, stop the machine
immediately. Remove the pan carefully, allow
to cool a little and clean thoroughly.
2. Attach the Blades
Attach the kneading blades to the shaft by
pushing down on them.
3. Measure Ingredients
11.Bake (0:10)
Measure the ingredients required and add
them all into the pan in the order listed. See
later section ‘Measuring Ingredients’.
This setting is bake only and can be used to
increase the baking time on selected settings.
This is especially useful to help ‘set’ jams and
marmalade. When started the default time is
10 mins (0:10) minimum and counts down in
1 minute intervals. You will have to manually
switch this off by pressing the stop button,
when you have completed the bake process. It
is advised that you check the condition of the
bread or jam after 10 minutes and at 10 minute
intervals. Pressing
increases the time in
increments of 10 minutes up to maximum 1
hour.
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.
Use tepid water 21-28°C.
If recipe calls for ingredients to be added like
fruit and nuts etc, add these at the indicated
time (page 20) this reduces the chances of the
added ingredient being chopped.
Note: When selecting bake straight after
another program, if the message E:01 is
displayed, open the lid, remove the pan
and allow to cool for 10 minutes. When
cool, replace the baking pan and its
contents, set program and press start.
4. Put Pan Back In
Place the baking pan back in the breadmaker,
press down firmly until it locks in place. You
will hear a click. Close the lid.
5. Plug In
Times indicated are for loaf size option, crust
colour selection will vary these times. See cycle
chart page 20.
Plug into the power supply. The breadmaker
will automatically be set to basic bread menu
and normal time.
Rapid
Each time you press a button you will hear a
beep to confirm.
The rapid function is available on Basic White,
Wholewheat and French settings. For bread that
is required in a shorter time. Bread baked on this
setting is usually smaller with a dense texture.
First set the menu required 1, 2 or 3 then press
the colour button to select rapid.
8
6. Select Program
14.Removal
Choose the desired setting from the list by
pressing the Menu button.
Press Stop. Open the lid, and remove the
baking fin.
7. Select Weight
WARNING: Use oven gloves when
removing the baking pan (taking care as
it is very hot).
Press Loaf size button to choose between
Small or Large.
15.Removal of the Bread
8. Select Colour
Allow the bread to cool in the pan for 5-10
minutes, then turn the pan upside down and
tap the bread from the pan onto a rack to cool.
If the blade remains in the pan, fill the pan with
warm water to loosen the blade and prevent it
from sticking to the shaft.
Choose desired crust colour by pressing
Colour button. This is also used to select the
Rapid setting.
9. Select the Delay Time
If you require the bread to be ready later,
set the time delay now, as described in next
section.
The kneading blades normally stay in the loaf.
Wait until the loaf is cool and then remove the
blade with a wooden or plastic utensil to avoid
damage to the non-stick surface.
10.Start
16.Always press STOP and unplug the appliance
Press the Start/Stop button to start the
machine The remaining time will count down in
one minute increments.
after use.
Do not open the lid whilst the breadmaker
is operating as this will affect the quality
of the bread, especially its ability to rise
properly. Only open the lid when the recipe
needs you to add additional ingredients,
see recipes.
11.Progress
The breadmaker will automatically proceed
through the programmed stages as shown in
the ‘Baking cycle times’ section.
Room Temperature Note
It is possible that steam will escape through
the vents during baking, this is normal.
The breadmaker will work well in a wide range of
temperatures, but there could be a difference in
loaf size between a very warm room and a very
cold room. We recommend the room temperature
to be between 15°C and 30°C.
12.Finish
When the program is completed and the
bread is baked the display shows 0:00 and the
beeper will sound. The display then defaults
back to program time.
13.Keep Warm Function
The keep warm function will circulate hot
air for a further 60 minutes on most settings
(see ‘Baking cycle times’ section). For best
results, remove the baking pan and loaf within
this period or when the initial program is
completed. Beeps will be heard when the keep
warm period is finished. Press STOP to end
the keep warm process.
9
Using the Timer
Power Interuption
The bread maker is equiped with a 13 hour delay
timer. This enables you to wake up to freshly
baked bread in the morning. Do not use this
function with recipes that use perishable
ingredients such as eggs, fresh milk, sour cream,
or cheese.
1. After a brief power supply failure 7 minutes
MAX.
When the power is reconnected the
breadmaker will continue the set programme
automatically.
If it has gone beyond this time and the
breadmaker has defaulted back to the start
time, you must either:
1. Decide when you want the bread to be ready
and calculate the difference in time between
now and then. For example, if you want a loaf
at 8am, and it is now 9:00pm, the difference is
11 hours.
i) If the program has not reached rise 1, select
the program required and press start.
ii) If the program has passed rise 1, the
ingredients will have to be discarded and you
must start again with fresh ingredients.
2. Enter this time by pressing ‘Time
and ‘Time
’ buttons. Arrows will move the time up or
down in 10 minute increments. After you have
pressed Start, the colon (:) will flash.
Slicing and Storing
Bread
If you have selected the wrong time press stop
for 2 seconds. The timer will go back to the
program time, repeat step 1 and 2.
For best results place bread on a wire rack and
allow to cool for 20-40 minutes before slicing.
3. The timer delay is up to a maximum of 13
hours.* This is when the bread will be ready to
remove from the machine, see page 6 item 14
‘Removal’.
Use an electric knife or a sharp knife with a
serrated blade for even slices.
Store unused bread tightly covered in a plastic
bag at room temperature for up to three days. If
weather is hot and humid, store in the refrigerator
overnight.
When the timer is used it may not be
convenient to add additional ingredients at the
time required. You can add these ingredients
before the flour, however they may get
chopped up.
For longer storage (up to one month), place bread
in a tightly covered container in the freezer.
Beeper
If you store the bread in the refrigerator, leave it
out to bring it to room temperature before serving.
The beeper sounds:
•
when pressing any button;
•
when the program finishes;
•
when keep warm finishes;
•
during the 2nd knead cycle of certain
programs to indicate that fruit, nuts or other
ingredients can be added.
Since homemade bread has no preservatives
it tends to dry out and become stale faster than
commercially made bread, after 4 to 5 days.
Leftover slightly hardened bread may be cut into
1.3cm (half inch) or 2.5cm (1 inch) cubes and
used in favourite recipes to make croutons, bread
pudding, or stuffing.
10
Care and Cleaning
7. Baking pan: Clean the baking pan with warm
water, soap is not necessary. Avoid scratching
the nonstick surface. Dry it thoroughly before
placing it back in the baking chamber.
1. Caution: To prevent electrical shock, unplug
the unit before cleaning.
Do not wash the baking pan, measuring cup,
spoon or kneading blades in the dishwasher.
Do not soak the baking pan for long periods
as this could interfere with the working of the
drive shaft.If the paddle becomes stuck in the
bread pan, pour hot water over it and allow to
soak for 30 minutes.
This will enable you to remove the paddle
more easily. Be sure the appliance is
completely cooled before storing away.
2. Wait until the breadmaker has cooled.
IMPORTANT: Do not immerse or splash either
the body or lid in any liquid as this may cause
damage and/or electric shock.
3. Exterior: Wipe the lid and outer body of the
unit with a damp cloth or slightly dampened
sponge.
4. Brown staining of the lids inner surface and
vents may be seen. This is vapour residue
from the ingredients carried up from the
escaping steam during baking. This has
no detrimental affect to the material of the
breadmaker or quality of the baked loaf.
Simply wipe this away with a hot soapy cloth
or sponge after every use or when it appears.
Do Not Use Any of These When Cleaning
Paint thinner;
Benzine;
Steel wool pads;
Polishing powder;
Chemical dustcloth.
5. Interior: Use a damp cloth or sponge to wipe
the interior of the breadmaker.
Special Care for the Non-Stick Finish
Avoid damaging the coating. Do not use metal
utensils such as metal spatulas, knives or forks.
6a. Slide the lid out of the location groove on one
side and then lift upwards to remove. Wipe the
interior surface with a damp cloth or sponge.
The coating may change colour after long use,
this is only caused by heat and moisture and will
not affect the performance of the unit or quality of
your bread.
The hole in the centre of the kneading blade
should be cleaned, then add a drop of cooking oil
and replace it on the spindle in the baking pan.
This will prevent sticking of the blade.
Keep all air vents and openings clear of dust.
Storing the Unit
6b.Reverse the procedure to put lid back into
position.
Be sure to dry all parts before storing including
wiping any moisture from the viewing window.
Close the lid and do not store anything on top of
the lid.
11
Know your Ingredients
Understanding Baking
Oatmeal
Oatmeal comes from rolled or steel-cut oats. They
are used primarily to enhance flavour and texture.
It is often said that cooking is an art relying on the
creativity of the chef while baking bread is much
more of a science. This means that the process
of combining flour, water and yeast results in
a reaction that produces bread. You have to
remember that when the ingredients combine with
each other they produce a specific result. Read
the following information carefully to gain a better
understanding of the importance each ingredient
plays in the breadmaking process.
Other Ingredients
Yeasts (Active Dry Yeast)
Yeast through a fermentation process produces
gas (carbon dioxide) necessary to make the bread
rise. Yeast must be able to feed on sugar and flour
carbohydrates in order to produce this gas. Fast
action granular yeast is used in all recipes that call
for yeast. There are basically four different types
of yeast available, fresh, traditional dry active and
fast action.
Important Note On
Flours
It is recommended that fast action type yeast
be used. This type of yeast comes in sachets
and are labelled fast action, easy bake or easy
blend.
Flours, while visibly similar, can be very different
by virtue of how they were grown, milled, stored,
etc. You may find that you will have to experiment
with different brands of flour to help you make that
perfect loaf. Storage is also very important, as all
flours should be kept in an airtight container.
Whole wheat flour/wholemeal flour is milled from
the entire wheat kernel which contains the bran
and germ and makes it heavier and richer in
nutrients than white flour. Breads made with this
flour are usually smaller and heavier than white
loaves. To overcome this whole wheat flour/
wholemeal flour can be mixed with Bread flour or
strong plain flour to produce a high light textured
bread.
Fresh or compressed cake yeast is not
recommended as it will produce poor results. Store
yeast according to manufacturers instructions.
Ensure yeast is fresh by checking its expiration
date. Once a package of yeast is opened it
is important that the remaining contents be
immediately resealed and refrigerated as soon
as possible for future use. Often bread or dough,
which fails to rise, is due to stale yeast being
used. The following test can be used to determine
whether your yeast is stale and inactive:
1. Place half a cup of lukewarm water into a small
bowl or cup.
2. Stir 1 tsp. of sugar into the water then sprinkle 2
tsp. of yeast over the surface.
3. Place bowl or cup in a warm area and allow to
sit for 10 minutes undisturbed.
4. The mixture should foam and produce a strong
yeast aroma. If this does not occur, discard
mixture and start again with another packet of
dried yeast.
Self-raising Flour
Sugar
All Purpose Flour/Plain Flour
All purpose Flour is a blend of refined hard and
soft wheat flours especially suitable for making
cake. This type of flour should be used for recipes
in the cake/quick bread section.
Whole Wheat Flour/Wholemeal Flour
Sugar is important for the colour and flavour of
bread. It is also food for the yeast as it is part of the
fermentation process. Artificial sweeteners cannot
be used as a substitute for sugar as the yeast will
not react properly with them.
Self-Raising Flour contains unnecessary
leavening ingredients that will interfere with bread
and cake making. It is not recommended for use.
Bran
Bran (unprocessed) & Wheat Germ are the
coarse outer portions of the wheat or rye grains
separated from flour by sifting or bolting. They
are often added in small quantities to bread for
nutritional enrichment, heartiness and flavour.
They are also used to enhance the texture of
bread.
Salt
12
Salt is necessary to balance the flavour of breads
and cakes, as well as for the crust colour that
develops during baking. Salt also limits the growth
of yeast so the amounts shown in the recipes
should not be increased. For dietary reasons it may
be reduced, however, your baking may suffer.
Liquid Measurements
Liquids/Milk
Liquids such as milk or a combination of powdered
milk and water, can be used when making bread.
Milk will improve flavour, provide a velvety texture
and soften the crust, while water alone will produce
a crispier crust. Some liquids call for juice (orange,
apple, etc) to be added as a flavour enhancer.
Use the cup provided. When reading amounts,
the measuring cup must be placed on a horizontal
flat surface and viewed at eye level (not on an
angle). The liquid level line must be aligned to the
mark of measurement. A ‘guesstimate’ is not good
enough as it could throw out the critical balance of
the recipe.
Note: For most recipes we suggest the use
of dry skimmed milk.
Dry Measurements
Eggs
Dry measurements (especially flours) must be
done using the measuring cup provided. The
measuring cup is based on the American standard
8 fluid oz cup.
Eggs add richness and a velvety texture to bread
doughs and cakes.
Sunflower Oil
‘Shortens’ or tenderises the texture of yeast breads.
Butter or margarine can be used as a substitute.
If butter or margarine is used direct from the
refrigerator it should be softened for easier blending
during the mixing cycle.
Baking Powder
Baking powder is a raising agent used in cakes.
This type of raising agent does not require rising
time before baking as the chemical reaction works
when liquid ingredients are added.
(British cup is 10 fluid oz.) Dry measuring must
be done by gently spooning ingredients into the
measuring cup to the indicated line. Scooping or
tapping a measuring cup will pack the ingredients
and you will end up with more than is required.
This extra amount could affect the balance of the
recipe. Do not sift the flour, unless stated.
When measuring small amounts of dry or liquid
ingredients (ie yeast, sugar, salt, powdered milk,
honey) the measuring spoons provided must be
used. Measurements must be level, not heaped
as this small difference could throw out the critical
balance of the recipe.
Bicarbonate of Soda
Bicarbonate of soda is another raising agent not
to be confused or substituted for baking powder.
It also does not require rising time before baking
as the chemical reaction works during the baking
process.
Vitamin C - Ascorbic Acid
Ascorbic acid helps improve the volume of the
loaf. Vitamin C powder or tablets should be used.
You can also use the orange flavour vitamin C
supplement tablet. These are usually marked in
mg (milligrams) strength. If they are 200mg tablets,
use 1/2 tablet for 100mg dose. The tablet must be
crushed between 2 spoons to create a powder. If
using powder refer to the packet instructions but a
1/4 of a teaspoon is usually recommended.
Measuring Ingredients
The key and most important step when using your
breadmaker is measuring your ingredients precisely
and accurately. It is extremely important to measure
each liquid and dry ingredient properly or it could
result in a poor or unacceptable baking result. The
ingredients must also be added into the baking pan
in the order in which they are given in each recipe.
Liquid and dry measurements are done somewhat
differently and are as follows:
13
NOTE: DO NOT USE NORMAL KITCHEN
TEASPOONS OR TABLESPOONS.
Hints On Measuring
Ingredients
Creating Your Own
Yeast Bread
The cup is marked in various ‘volume
measurement’ scales. The recipes in this book
use the ‘cup’ volume which is based on the
‘American cup of 8floz and is conveniently marked
in 1/16 divisions.
If you prefer to use weight (gms) as a
measurement fill and weigh the required number
of cups and record this conversion. ie)
2 cups = xx gms
3 cups = xxx gms
You must use a good quality set of accurate
scales, we prefer to use the ‘cup’ measure for
consistency and accuracy.
A conversion table is provided on page 22.
There are 2 spoons provided to cover all
combinations of quantities in the recipes.
Tablespoon tbsp, teaspoon and 1/2 teaspoon
(marked with line) and a 1/4 tsp.
1tsp = 5 millilitres
1 tbsp = 3 tsp = 15 millilitres
Hint measure dry ingredients first with the
tablespoon, then wet (oil) last.
Your breadmaker produces delicious baked goods
with ease. This machine requires only that you
carefully follow the recipe instructions. In basic
cooking, normally ‘a pinch of this and a dash of
that’ is fine, but not for breadmakers. Using an
automatic breadmaker requires you accurately
measure each ingredient for best results.
With the breadmaker, even the most
inexperienced baker can achieve the satisfying
experience of baking a loaf of bread. All of
the mystery and hard work is gone. Inside this
talented machine with an electronic brain, the
dough is mixed, kneaded, proofed and baked
without you being present. The automatic
breadmaker can also just prepare the dough,
and when it’s ready, you shape, allow to rise
and bake in a conventional oven. The recipes
on the following pages are ‘tailored’ for this
breadmaker. Each recipe features ingredients that
best compliment a particular loaf of bread, and
each was tested in our machines. It is extremely
important not to exceed the amounts of flour
specified in each of the recipes or else it could
result in unsatisfactory baking performance. When
creating your own yeast bread recipes or baking
an old favourite, use the recipes in this cookbook
as a guide for converting portions from your recipe
to your breadmaker. Do not exceed 4 cups of flour
and 1/2 cup fruit and nut.
Special Glazes For Yeast
Breads
Give your just baked bread a professional finish.
Select one of the following special glazes to
enhance your bread.
Ingredient
Temperatures
Egg Glaze
Beat 1 large egg and 1 tablespoon of water
together, brush generously.
All ingredients, including the machine and pan,
and especially liquids (water or milk), should be
warmed to room temperature 21°C (70°F). If
ingredients are too cold, below 10°C (50°F), they
will not activate the yeast. Extremely hot liquids,
above 45°C (113°F), may kill the yeast.
Note: Apply only to doughs before baking.
Melted Butter Crust
Brush melted butter over just baked bread for a
softer, tender crust.
Milk Glaze
For a softer, shiny crust, brush just baked bread
with milk or cream.
Sweet Icing Glaze
Mix 1 cup sifted icing sugar with 1 to 2
tablespoons of milk to make a glaze consistency
and drizzle over raisin bread or sweet breads.
Poppy/Sesame/Caraway Seed/Oatmeal
Sprinkle your choice of these seeds generously
over just glazed bread.
14
Other Tips When
Making Dough
Bread Mixes
Follow the information for bread mixes on the
bread mix packet.
There are two types of bread mixes currently
available.
Place all recipe ingredients into the baking pan so
that yeast is not touching any liquid.
After completing the process of making dough in
your breadmaker, typically when letting dough rise
outside the breadmaker, allow 30 minutes or until
dough doubles in size. Dough should be lightly
greased and covered with grease proof paper and
a dry towel. It should be placed in a warm area
free from drafts.
1. Just Add Water
These mixes are complete and they have all
the necessary ingredients provided, even the
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.
Humidity can cause problems, therefore humidity
and high altitudes require adjustments. For
high humidity, add an extra tablespoon of flour
if consistency is not right. For high altitudes,
decrease yeast amount by approximately 1/4
teaspoon, and decrease sugar and/or water or
milk slightly.
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. Using the rapide setting
will lessen the chance of bread sinking.
The DOUGH setting is great for mixing,
kneading and proofing (allowing dough
to rise). Use the automatic breadmaker to
prepare this dough.
Use the ‘basic white setting’, for a quicker but
shorter loaf ‘rapid setting’, may be used.
When recipes call for a ‘lightly floured surface,’
use about 1 to 2 tablespoons of flour on the
surface. You may want to lightly flour your fingers
or rolling pin for easy dough manipulation.
When you let dough ‘rest’ and ‘rise’ according to a
recipe, place it in a warm, draught-free area. If the
dough does not double in size, it may not produce
a good texture.
2. Just Add Flour and Water
These mixes have the necessary ingredients
in separate sachets. Just add water and
flour. Remember strong white bread flour is
required. A packet of this mix will produce a
500g loaf just over 1 lb.
If the dough you are rolling shrinks back, let it rest
covered for a few minutes before rolling again.
Dough may be wrapped in plastic and stored in
a freezer for later use. Bring the dough to room
temperature before using.
After 5 minutes of kneading, open the lid and
check the dough consistency. The dough should
form a soft, smooth ball. If too dry, add liquid. If
too wet, add flour (1/2 to 1 tablespoon at a time).
When using honey, malt extract, golden syrup or
treacle, coat the spoon or cup with oil first, this
will prevent these ingredients from sticking, to the
spoon or cup.
15
Recipes
Italian Herb Bread
Water
Skimmed milk powder
Sugar
Salt
Sunflower oil
Strong white bread flour
Dried marjoram
Dried basil
Dried thyme
Fast action yeast
Use setting
All of the following recipes use this same general
method:
1. Measure ingredients into baking pan.
2. Use tepid water 21-28°C, for fastbake 3540°C.
3. Insert baking pan securely into unit, close lid.
4. Select appropriate bread setting.
5. Push start button.
6. When bread is done, remove pan from unit
using oven mitts.
7. Remove bread from baking pan, (and
kneading blade from bread if necessary).
8. Allow to cool before slicing.
Small
Water
1 cup
Skimmed milk powder
2 tbsp
Sugar
2 tbsp
Salt
1 tsp
Dried onion granules or flakes 21/2 tbsp
Danish blue
1/2 cup -80g
Strong white bread flour
3 cups
Fast action yeast
3/4 tsp
Use setting
1 Basic
**Do not use onion salt.
1. Recipes for Basic Breads
Basic White Bread
Small
11/8 cup
21/2 tbsp
2 tbsp
11/4 tsp
21/2 tbsp
3 cups
3/4 tsp
1 Basic
Large
11/2 cups
3 tbsp
3 tbsp
21/2 tsp
4 tbsp
4 cups
1 tsp
1 Basic
Small
11/8 cups
21/2 tbsp
21/4 tbsp
11/4 tsp
21/2 tbsp
3 cups
1tsp
1 Basic
Large
11/2 cups
4 tbsp
3 tbsp
2 tsp
4 tbsp
4 cups
1 tsp
1 Basic
Small
1 cup
2 tbsp
21/2tbsp
11/2 tsp
2 tbsp
3 cups
1 tsp
1 Basic
Large
11/2 cups
3 tbsp
5 tbsp
2tsp
3 tbsp
4 cups
11/2tsp
1 Basic
Raisin Bread
Water
Skimmed milk powder
Castor sugar
Salt
Cinnamon
Sunflower oil
Strong white bread flour
Fast action yeast
Raisins*
Use setting
Softgrain Bread
Water
Skimmed milk powder
Sugar
Salt
Sunflower oil
Strong white bread flour
Fast action yeast
Use setting
Small
11/8 cups
21/2 tbsp
1/4 tbsp
11/4 tsp
3/4 tsp
21/2 tbsp
3 cups
1 tsp
1/2 cup
1 Basic
*Add raisins at time indicated ‘baking cycle times’
page 20.
Brown Loaf
Water
Skimmed milk powder
Sugar
Salt
Sunflower oil
Strong white bread flour
Fast action yeast
Use setting
Large
11/2 cups
3 tbsp
21/2 tbsp
2tsp
3 tbsp
4 cups
2 tsp
2 tsp
2 tsp
1 tsp
1 Basic
Cheese & Onion Bread
This method is modified by notes, if applicable, at
the end of each recipe.
Water
Skimmed milk powder
Sugar
Salt
Sunflower oil
Strong white bread flour
Fast action yeast
Use setting
Small
11/8 cups
21/2 tbsp
21/4 tbsp
11/2 tsp
21/2 tbsp
3 cups
11/2 tsp
11/2 tsp
11/2 tsp
3/4 tsp
1 Basic
16
Sun-Dried Tomato Loaf
Water
Olive oil
Sunflower oil
Salt*
Sugar
Dried mixed herbs
Strong white bread flour
Fast action yeast
Sun-dried tomatoes
Use setting
Small
1 cup
2 tbsp
21/2 tbsp
11/4 tsp
2 tbsp
11/2 tsp
3 cups
3/4 tsp
3/8 cup
1 Basic
Pizza Loaf
Large
13/8 cups
21/2 tbsp
3 tbsp
11/2 tsp
21/2 tbsp
2 tsp
4 cups
1 tsp
1/2 cup
1 Basic
*Salt could be omitted as sun dried tomatoes are
high in salt.
*Add olives at time indicated ‘baking cycle times’
page 20.
Malt Loaf
Water
Salt
Sunflower oil
Black treacle
Malt extract
Plain flour
Fast action yeast
Sultanas*
Use setting
Small
7/8 cup
1 tsp
2 tbsp
1/4 cup
1/4 cup
21/2 cup
1 tsp
1/4 cup
1 Basic
Cheddar Pepper Bread
Water
Skimmed milk powder
Worcester sauce
Salt
Sugar
Black pepper
Dry mustard
Mature cheddar
Strong white flour
Fast action yeast
Use setting
*Add sultanas at time indicated ‘baking cycle
times’ page 20.
Olive Bread
Water
Skimmed milk powder
Salt
Sugar
Sunflower oil
Dried mixed herbs
Strong white bread flour
Strong wholemeal flour
Fast acting yeast
Chopped olives*
Use setting
Small
Large
11/4 cup 11/2 cups
2 cups
2 cups
1 cup
2 cups
11/2 tbsp 2 tbsp
1 tbsp
11/2 tbsp
1 tsp
11/2 tsp
1 tbsp
11/2 tbsp
2 tsp 2
1/2 tsp
3/4 tsp
1 tsp
75g
100g
1/2 cup
3/4 cup
1 Basic
1 Basic
Water
Strong brown flour
Strong white flour
Skimmed milk powder
Sugar
Salt
Sunflower oil
Dried oregano
Fast acting yeast
Pepperoni
Stuffed olives*
Use setting
Small
7/8 cup
21/2 tbsp
11/4 tsp
2 tbsp
21/2 tbsp
11/2 tsp
21/2 cups
1/2 cup
3/4 tsp
1/2 cup
1 Basic
Large
13/8 cups
3 tbsp
11/2 tsp
21/2 tbsp
3 tbsp
2 tsp
31/2 cups
1/2 cup
1 tsp
3/4 cup
1 Basic
*Add olives at time indicated ‘baking cycle times’
page 20.
17
Small
1 cup
2 tbsp
2 tsp
11/2 tsp
2 tbsp
1/4 tsp
1 tsp
1/4 cup
3 cups
3/4 tsp
1 Basic
Rapid
2. Recipes for French Bread
French Bread
Water
Skimmed milk powder
Sugar
Salt
Sunflower oil
Strong white bread flour
Fast action yeast
Use setting
Small
1 cup
2 tbsp
1 tbsp
1 tsp
1 tbsp
3 cups
1 tsp
2 French
(This function is available on basic, wholewheat
and french settings).
Large
11/4 cup
21/2 tbsp
11/4 tbsp
11/4 tsp
11/2 tbsp
4 cups
11/4 tsp
2 French
Basic White Bread
Water
Skimmed milk powder
Sugar
Salt
Sunflower oil
Strong white bread flour
Fast action yeast
Use setting
3. Recipes for Wholewheat Bread
Wholewheat bread
Small
11/8 cup
2 tbsp
2 tbsp
11/4 tsp
2 tbsp
3 cups
11/2 tsp
1 Rapid
Large
11/2 cups
3 tbsp
3 tbsp
2 tsp
3 tbsp
4 cups
2 tsp
1 Rapid
*Use water at 35-45°C.
Small
Large
Water
11/8 cup 15/8 cup
Skimmed milk powder
11/2 tbsp 3 tbsp
Sunflower oil
2 tbsp
3 tbsp
Brown sugar
3 tbsp
5 tbsp
Salt
11/4 tsp 2 tsp
*Strong wholemeal bread flour 3 cups 4 cups
Fast action yeast
1 tsp
11/4 tsp
Use setting
3 Wholewheat 3
French Bread
*Substitute 1 cup of strong white bread flour for a
lighter texture.
Water
Skimmed milk powder
Sugar
Salt
Sunflower oil
Strong white softgrain bread flour
Fast action yeast
Use setting
Granary Loaf
*Use water at 35-45°C.
Small
Large
Water
11/8 cup 15/8 cup
Skimmed milk powder
2 tbsp
3 tbsp
Soft brown sugar
21/2 tbsp 5 tbsp
Salt
11/4 tsp
2 tsp
Sunflower oil
2 tbsp
3 tbsp
Granary malted brown bread flour 3 cups 4 cups
Fast action yeast
1 tsp
2 tsp
Vitamin C tablet*
1 x 100mg 1 x 100mg
Use setting
3 Wholewheat 3
Large
11/4 cup
21/2 tbsp
11/4 tbsp
11/4 tsp
11/2 tbsp
4 cups
11/2 tsp
1 Rapid
Wholewheat Bread
Water
Skimmed milk powder
Brown sugar
Salt
Sunflower oil
Strong white softgrain bread flour
Fast action yeast
Use setting
*Optional: By adding a vitamin C tablet, the rise of
the bread can be improved. Crush tablet between
2 teaspoons and add.
*Use water at 35-45°C.
**Substitute 1 cup strong white bread flour for a
lighter texture.
18
Large
15/8 cup
3 tbsp
5 tbsp
2 tsp
3 tbsp
4 cups
2 tsp
3 Rapid
4. Sweet
6. Recipes for Fastbake Large
Mixed Fruit Loaf
Water
Skimmed milk powder
Castor sugar
Salt
Sunflower oil
Strong white bread flour
Nutmeg
Fast action yeast
Dried mixed fruit*
Use setting
Fastbake White Bread
Small
11/8 cups
21/2 tbsp
1/4 cup
11/2 tsp
21/2 tbsp
3 cups
3/4 tsp
1 tsp
1/2 cup
4 Sweet
Water
Skimmed milk powder
sugar
Salt
Sunflower oil
Strong white bread flour
Fast action yeast
Use setting
* Use water between 35 and 45°C.
*Add fruit at time indicated ‘baking cycle times’
page 20.
Chocolate Bread
Water
Egg (beaten)
Skimmed milk powder
Sunflower oil
Castor sugar
Salt
Walnuts (chopped) * optional
Strong white bread flour
Cocoa powder
Fast action yeast
Use setting
Small
1 cups
1 medium
1 tbsp
1 tbsp
1/2 cup
1/2 tsp
1/4 cups
21/8 cups
1/2 cup
1/2 tsp
4 Sweet
*Add walnuts at time indicated ‘baking cycle times’
page 20.
5. Recipes for Fastbake Small
Fastbake White Bread
Water
Skimmed milk powder
sugar
Salt
Sunflower oil
Strong white bread flour
Nutmeg
Fast action yeast
Use setting
Small
11/8 cups
21/2 tbsp
2 tbsp
11/2 tsp
21/2 tbsp
3 cups
3/4 tsp
2 tsp
5 Fastbake
* Use water between 35 and 45°C.
19
Large
11/2 cup
3 tbsp
21/2 tbsp
21/2 tsp
4 tbsp
4 cups
21/2 tsp
6 Fastbake
Mixed Fruit Cake
7. Recipes for Cakes
Important
The cakes produced in this breadmaker will
not rise to fill the pan completely, they will be
approximately 55mm (2”) tall. The standard cake
is a Madeira type which is moist, rich and dense
in texture. Adjustments to the recipe may be
required for personal taste - less butter and sugar
to reduce the richness, less water and/or eggs to
reduce moisture.
Variations
Cherries - 1/2 cup cherries halved (wash
thoroughly to remove the excess syrup) and allow
them to drain and dry on absorbent paper; or
mixed fruit - 1/2 cup or chocolate chips - 1/4 cup
Add any of these variations into the breadpan last,
on top of the other ingredients.
3/4 cup
1/4 cup
2 medium
2 tsp
1 cup
Ingredient group 2
Plain flour
Baking powder
Castor sugar
Ground cinnamon
Ground nutmeg
Use setting
2 cups
11/2 tsp
1/2 cup
1/2 tsp
1/2 tsp
7 Cake
Method
Follow method given for standard cake mix.
Coconut Cake
Melted butter or margarine
Parkin
Water
Skimmed milk powder
Butter (softened)
Black treacle
Golden syrup
Self raising flour
Salt
Ground ginger
Quaker oats
Egg beaten
Use setting
Ingredient group 1
Butter (softened)
Water
Beaten eggs
Lemon juice
Dried mixed fruit
Castor sugar
Beaten egg
Desiccated coconut
Self raising flour
Lemon juice
Use setting
1/2 cup
2 tbsp
1/4 cup
3 tbsp
4 tbsp
11/2 cups
1/2 tsp
1/2 tsp
3/4 cup
1
7 Cake
1/2 cup
3/4 cup
2 Large
12/3 cup
1 cup
11/2 tsp
7 Cake
Method
Mix all the ingredients in a bowl before adding to
breadmaker.
8. Recipes for Dough
Madeira Cake
Ingredients group 1
Butter (softened)
Vanilla essence
Eggs (beaten)
Lemon juice
3/4 cup
1/4 tsp
3 medium
2 tsp
Ingredients group 2
Plain flour
Baking powder
Castor sugar
Use setting
15/8 cup
2 tsp
3/4 cup
7 Cake
See other tips page 12.
White Bread Rolls
Water
Skimmed milk powder
Sugar
Salt
Sunflower oil
Strong white bread flour
Fast action yeast
Use setting
Method
11/4 cups
1 tbsp
2 tbsp
11/2 tsp
2 tbsp
31/4 cups
11/4 tsp
8 Dough
Method
1. Knead and shape the dough into 6 rolls.
2. Place on a greased baking tray.
3. Brush lightly with melted butter.
4. Cover for 20-25 minutes.
5. Allow to rise until they are double in size and
glaze
6. Bake for approx 15-20 minutes at 190°C, 375°F
gas mark 5.
1. Mix group 1 together in a separate bowl.
2. Sieve group 2 together in a second bowl.
3. Combine groups 1 and 2 together until mixed.
4. Pour mixture into breadpan.
20
Wholewheat Bread Rolls
Russian Kulich
Water
11/4 cups
Skimmed milk powder
2 tbsp
Honey
2 tbsp
Brown sugar
1 tbsp
Salt
11/2 tsp
Sunflower oil
2 tbsp
Strong wholewheat bread flour 31/4 cups
Fast action yeast
11/4 tsp
Use setting
8 Dough
Method
Water
Beaten egg
Skimmed milk powder
Butter (softened)
Flaked almonds
Salt
Raisins
Mixed fruit
Strong white flour
Fast action yeast
Use setting
Follow method given for white rolls.
Method
Hot Cross Buns
Makes 2 large baps
1. Add ingredients in order as listed.
2. Select dough setting and push start button.
3. When the dough is ready, remove dough
from pan and turn dough out onto a lightly
floured surface.
4. Divide into 2 equal pieces.
5. Shape and flatten slightly.
6. Place on a well greased baking tray.
7. Brush lightly with melted butter.
8. Let stand, covered for 20-25 minutes or until
double in size.
9. Bake at 190°C (375°F) gas mark 5 for 15-20
minutes.
Water
Butter (softened)
Sugar
Egg (beaten)
Salt
Strong white bread flour
Fast action yeast
Cinnamon
Nutmeg
Raisins
Use setting
1 cups
1/4 cup
1/4 cup
1
1 tsp
33/4 cups
2 tsp
1 tsp
1/4 tsp
1 cup
8 Dough
Method
Raspberry Braid
1. Divide into 8-12 pieces. Shape and flatten
slightly.
2. Slash top of bun to form a cross.
3. Glaze with egg and milk (but not the cross).
4. Cover and allow to rise for 30 minutes.
5. Bake in oven 375°F (190°C) gas mark 5 for
16-18 minutes.
Water
Beaten egg
Butter (softened)
Castor sugar
Salt
Strong white bread flour
Fast action yeast
Use setting
Pizza base
Water
Sugar
Salt
Sunflower oil
Strong white bread flour
Fast action yeast
Use setting
1 cups
1 med
3 tbsp
1/4 cup
2 tbsp
1 1/2 tsp
1/4 cup
1/3 cup
31/4 cup
1 1/4 tsp
8 Dough
1 cups
2 tbsp
1 tsp
1 tbsp
23/4 cups
3/4 tsp
8 Dough
1 cups
1 med
2 tbsp
1/4 cup
3/4 tsp
33/4 cups
11/2 tsp
8 Dough
Method
Makes 2 braids.
1. Measure ingredients into a baking pan.
2. Insert baking pan securely into baking unit,
close lid.
3. Select dough setting.
4. Push start button.
5. When dough is ready remove dough from pan
and on a lightly floured surface divide dough
into half.
6. Roll each half into a 36 x 20 cm (14 x 18inch)
rectangle.
7. Spread 3/8 cup raspberry jam lengthways down
centre third of each rectangle.
8. Make diagonal cuts from the outer edges 2.5cm
(1inch) apart and 7.5cm (3 inches) long.
9. Fold alternate strips of dough over filling.
10. Place on a greased baking sheets.
Method
1. Pre-heat oven.
2. Shape into a flat round shape (12”) 30cm.
Place on a greased baking tray. Brush lightly
with oil.
3. Cover for 15 minutes and allow to rise.
4. Add your desired topping.
5. Bake at approx 200°C until golden brown. This
is for a deep pan 12” size. For a thin and crispy,
divide into 2 for 2 x 12” pans.
21
Comments
• Warm the jars before filling.
• Use extra bake time if needed according to
set of the marmalade and the size of the
oranges.
• Remove the paddle with tongs before pouring
the marmalade into the jars.
• Do not lift the lid during mixing.
• Seville oranges should be used for marmalade
but are only available in January/February.
If using other oranges pectin will be needed
to firm up the marmalade refer to packet for
instructions.
• This recipe will fill approximately 1 medium
(400g) jar.
11. Brush with melted butter.
12. Let rise 30 minutes (until well risen).
13. Brush with an egg yolk and 1 tbsp water
mixture.
14. Combine until crumbly:
2 tbsp soft butter
2 tbsp brown sugar
1/4 ground almonds
1/8 cup flour
1 tsp nutmeg
15. Sprinkle half over each dough.
16. Bake at 175°C (350°F) gas mark 4 for 35-35
minutes.
9. Pasta
Pasta
Eggs
Pasta flour
Use setting
4 medium
2 cups
7 Pasta
Raspberry and Apple Jams
Raspberries, frozen, measured
before defrosting
Chopped baking apples
(peeled and cored)
Preserving sugar
Lemon juice
Use setting
Method A
1. When the cycle is complete turn dough onto a
lightly floured surface.
2. Using a hand cranked pasta machine or rolling
pin, roll dough out to the desired thickness.
3. Cut into the desired width, 3mm (1/2” strips for
narrow width).
4. Cook in boiling water for approximately 3
minutes.
1 cup
1 cup
3 tbsp
10 Jam
Comments
• Warm the jars before filling.
• Use tongs to remove the paddle before
pouring the jam into prepared jars.
• Do not open lid during mixing.
• Do not lift the lid during mixing.
Method B
If using a pasta machine follow the instructions
provided.
When the pasta flour and eggs are mixing, a glue
like mix is initially produced this can sometimes
stick to the corners of the baking pan. If this
happens wait until the cycle has ended, using
a wooden spatula pull in the unmixed flour into
the centre of the pan. Reclose the lid and select
menu 7 and press to repeat the cycle, stop after
6 minutes.
Plum Jams
Plums chopped, remove stone
2 cups
Chopped baking apples (peeled and cored) 1 cup
Preserving sugar
1 cup
Lemon juice
3 tbsp
Use setting
10 Jam
**Alternately use 3 cups of plums and no apples.
Comments
• Warm the jars before filling.
• Use tongs to remove the paddle before
pouring the jam into prepared jars.
• Do not open lid during mixing.
10. Recipes for Jams
Marmalade
Juice from oranges
Rind of oranges grated
Preserving sugar
Water
Pectin if needed
Use setting
2 cups
3 medium
2
1 cup
1 tbsp
2 tsp
10 Jam
Note: Depending on quality of fruit pectin
may be required to firm up the jam, refer
to the packet for instructions.
22
Baking Cycle Times
Operation Sequence and Cycle Times
Menu Setting
Colour
Light
Medium
1 Basic
Dark
Rapid
Light
Medium
2 French
Dark
Rapid
Light
Medium
Loaf
Total
Time
Rest
Knead 1
S
03:18
-
53m
L
03:25
-
60m
03:08
12:55
S
03:18
-
53m
02:59
12:58
L
03:25
-
60m
03:08
12:55
S
03:18
-
53m
02:59
12:55
L
03:25
-
60m
03:08
12:55
S
02:17
-
L
02:24
-
S
03:32
-
52m
L
03:35
-
55m
12:55
S
03:32
-
52m
12:58
55m
12:55
5m
5m
Rest
5m
5m
Knead 2 Rise 1 Punch
20m
20m
39m
15m
10s
10s
Rise 2 Shape
26m
9m
15s
10s
Rise 3
50m
30m
Baking Keep Fruit & nuts
warm Max delay
53m
1hr
1hr
60m
5m
5m
20m
39m
10s
31m
10s
60m
02:59
12:58
01:59
12:57
02:07
12:54
1hr
12:58
L
03:35
-
S
03:32
-
52m
12:55
L
03:35
-
55m
12:55
S
03:32
-
L
03:35
--
55m
S
03:33
-
53m
02:59
12:53
L
03:40
-
60m
03:08
12:50
S
03:33
-
L
03:40
15m-
5m
5m
20m
15m
10s
16m
10s
39m
52m
1hr
12:57
12:54
5m
5m
20m
39m
10s
26m
15s
50m
53m
60m
23
1hr
02:59
12:53
03:08
12:50
Menu Setting
Colour
3
Wholewheat
Dark
S
Total
Time
03:33
Rest
Knead 1
Rest
Knead 2 Rise 1 Punch
-
Baking Keep Fruit & nuts
warm Max delay
53m
5m
5m
20m
39m
10s
26m
15s
50m
5m
5m
20m
39m
10s
26m
10s
52m
60m
1hr
02:59
12:53
-
S
02:32
-
L
02:39
-
S
03:22
-
L
03:27
-
5 Ultra fast 1.5lbs
01:20
-
13m
-
-
-
-
-
-
-
42m
1hr
-
6 Ultra fast2.0lbs
01:20
-
10m
-
-
-
-
-
-
-
45m
1hr
-
7 Quick - Cake
01:43
-
3m
5m
5m
5m
-
-
-
-
90m
1hr
-
8 Dough
01:30
-
5m
5m
20m
20m
60m
-
-
-
-
-
01:12
12:50
9 Pasta
00:20
-
20m
5m
5m
5m
-
-
-
-
-
-
-
10 Jam
01:05
-
15m
5m
5m
5m
-
-
-
-
50m-
-
-
11 Bake
01:10
-
15m
5m
5m
5m
-
-
-
-
10m60m
1hr
-
4 Sweet
53m
1hr
60m
5m
5m
20m
39m
10s
26m
5s
52m
55m
60m
03:08
12:50
01:59
12:52
02:07
12:59
1hr
1hr
03:0512:52
03:10
12:57
Small loaf = 1.5lb; Large loaf = 2lb
Bake: press “”+/-”” to increase or decrease
bake time (maximum 1 hour), default is 0:10
10 minutes.
•
Keep warm: time for Jam and Cake is included
in total time.
•
Rest period to allow wholewheat type flour to
soak up water and expand.
Note: Not all menu options listed are
covered with a recipe.
•
Rise 3
03:40
Medium
•
Rise 2 Shape
L
Rapid
•
Loaf
Adding Fruit & Nuts: Fruit & nuts can be added
on settings listed above at the displayed time
shown, use as required when creating your
own recipes.
Times are in minutes unless otherwise stated
s = seconds, xx:xx = hours and minutes are
displayed times, which is time remaining.
24
•
Error messages: EEE the temperature sensor
is disconnected.
•
E0I the baking temperature is higher that
56˚C, allow breadmaker to cool, see trouble
shooting.
•
E00 baking temperature is lower than -20˚C,
allow the breadmaker to warm up.
•
HHH the temperature sensor is at fault.
•
Rise 1 and Rise 2 times have been rounded
up to the nearest whole minute. m = minute,
s = seconds.
•
MAX DELAY: Time when bread is ready
to take out. Any delay time between ‘Total
time’ and ‘Max’ delay time can be selected in
increments of 0:10 (10 minutes).
Conversion Table
Others
1/4
cup
1/2
cup
3/4
cup
1
cup
2
cup
Dried fruit
41
82
123
164
328
Butter
50
100
150
200
400
Preserving or
castor sugar
55
110
165
220
440
Granulated
sugar
57
113
169
226
452
Chopped fresh
apple1/2cube
31
62
93
124
248
Frozen
raspberries or
fresh plums
25
50
75
100
200
Liquids, Flour and Others
We recommend that you use the cup provided for
all recipes for consistency between brands and
types of flour.
The cup provided is based on the American cup
measurement of 8 Floz.
For people who prefer to use their own measuring
utensils, alternative measurements are in
millilitres (ml) and cubic centimetres (cc) for liquid
measurement and grams (gm) for weight of flour,
sugar and fruit.
Note: A good quality set of accurate
kitchen scales with divisions and
accuracy to 2 grams are required.
Flour Types
Weight in grams (gm)
A measuring jug with divisions of 2 ml is required.
The tablespoon and teaspoon provided are
required to measure the smaller quantities. A set
of British standard spoons with ‘scrape’ level tops
can be used.
Cup
White
Plain
Softgrain
Brown
Granary
Wholemeal
1/8
18
20
19
17
DO NOT USE A KITCHEN TABLESPOON OR
TEASPOON these are inaccurate.
1/4
36
39
38
33
1/2
72
78
75
66
Water and Liquids
3/4
108
117
113
99
1
144
156
150
132
1 1/8
162
176
169
149
1 1/4
180
195
188
165
1 1/2
216
234
225
198
2
288
312
300
264
Cup
ml
1/16
15
1/8
30
1/4
60
1/2
120
3/4
180
1
240
1 1/8
270
1 1/4
300
1 5/16
315
1 1/2
360
1 5/8
390
1 15/16
465
2
480
25
Need help?
Question 7
When setting the timer for morning, why does the
machine make sounds late at night?
The machine must start operation when the time
delay reaches the start time of the program so that
the bread will be ready. These sounds are made by
the motor when kneading the dough. It is a normal
operation, not a malfunction.
Questions about General
Performance and Operation
Question 1
What should I do when the kneading blade comes
out with the bread?
Remove carefully when cold before slicing the
bread.
Since the blade can be disconnected from the
pan, it is not a malfunction if it comes out in your
bread.
Question 8
The kneading blades are stuck in the bread pan.
After baking how do I get it out?
The kneading blade may ‘stick’ in place after
baking. Running warm or hot water over the blade
should loosen it enough to be removed. If still
stuck, soak in hot water for about 30 minutes.
Question 2
Why does my bread sometimes have some flour
on the side crust?
In some cases, the flour mix may remain on the
corners of the baking pan. When this happens, it
usually can be eaten or simply trim off that portion
of the outer crust with a sharp knife.
Question 9
Can I wash the baking pan in the dishwasher?
No. The baking pan and kneading blade must be
washed by hand.
Question 10
What will happen if I leave the finished bread in
the baking pan?
Whilst still in the breadmaker for the first hour after
baking is complete the bread ’keeps warm’ to
prevent it becoming ‘soggy’.
Leaving the bread in the breadmaker after the
keep warm period may result in a ‘soggy’ loaf of
bread as excess steam (moisture) will not be able
to escape. Remove and allow to cool on a wire rack
after baking to prevent this.
Question 3
Why isn’t the dough mixing? I can hear the motor
running.
The kneading blade or baking pan may not be
inserted properly. Make sure the blades are
correctly located on the shafts and that the pan
has ‘clicked into place’ and is seated into the
bottom of the breadmaker.
Question 4
How long does it take to make bread?
Timings for each setting are outlined earlier in the
manual.
Question 11
Why did the dough only partially mix? Why didn’t it
mix completely?
The dough may be too heavy or dry. Also, the
kneading blade or baking pan may not be inserted
properly. Ingredients may have been added in the
wrong order.
Question 5
Why can’t I use the delay timer when baking with
fresh milk?
The milk will spoil if left sitting in the machine too
long. Fresh ingredients such as eggs and milk
should never be used with the delayed timer
feature.
Question 12
Why didn’t the bread rise?
The yeast could be bad, past it’s use by date or
possibly no yeast was added at all. Also, if the
mixing was not complete, rising problems could
develop.
Question 6
Why do I have to add the ingredients in a certain
order?
This allows the breadmaker to mix the ingredients
in the most efficient manner possible. It also
serves to keep the yeast from combining with the
liquid before the dough has started to mix.
26
Question 13
Question 19
Why can’t the delayed finish be set for more than
13 hours? What is the minimum time a cycle may
be delayed?
The maximum length of delay is 13 hours approx
including the total cycle time. For example, Setting
1 basic medium 2lb) has a cycle time of 3:25. This
start is delayed by a maximum of 9:30. The
minimum length of delay for each setting is
10 minutes. The delay clock increases and
decreases in increments of 10 minutes. See page
20 for max delay-ready times.
Is it important for the ingredients and baking pan
to be at room temperature before adding them to
the baking pan?
Yes, even when the delay timer is being used.
(Water must be between 21°C and 28°C) and
room temperature between 15°C and 30°C.
Question 20
Why do the loaves vary in height and weight? The
wholewheat breads are always shorter. Am I
doing something wrong?
No, it is normal for Whole Wheat and Wholemeal
breads to be shorter and denser than Basic or
French breads. Whole Wheat and Wholemeal
flour are heavier than white bread flour, therefore
they don’t rise as much during the bread making
process. This is also true for bread containing
fruit, nuts, oats and bran.
Questions about Ingredients
and Recipes
Question 14
Why is my breadmaker making a loud noise?
The pan may not be correctly inserted, press it
until it locks into place.
Question 21
Can I premix the yeast with water?
No, the yeast must be kept dry and put into the
baking pan last, above the flour. this is especially
important when the delay timer is being used.
Question 15
How come my bread comes out too moist? What
can I do?
Humidity may affect the dough. Add an extra
tablespoon of flour. Also, high altitude may have
the same effect. Decrease the amount of yeast
by 1/4 teaspoon and decrease the sugar and/or
water/milk slightly.
Question 22
Why is there a large hole in the base of the
bread?
This hole has been created by the kneading
blade. Sometimes this hole is larger than normal.
This is because the dough has rested to the side
of the blade after the second kneading cycle normal with bread makers. You could position the
dough evenly in the base of the pan, but only do
this after the ‘shape’ cycle, see cycle times. Use
the handle of a wooden spoon to reposition the
dough back into the centre if required.
Question 16
Why do I get air bubbles at the top of the bread?
This can be caused by using too much yeast.
Decrease the yeast by 1/4 tsp.
Question 17
Why does my bread rise and then collapse or
crater?
The bread may be rising too much. To reduce the
rate of rising, reduce the amount of yeast and/or
increase the amount of salt by 1/4 teaspoon.
Question 18
Can I use my favourite bread recipes (traditional
yeast bread) in my bread machine?
Yes, but you will need to experiment to get the
right proportion of ingredients. Become familiar
with the unit and make several loaves of bread
before you begin experimenting. Never exceed
a total amount of 41/2 cups dry ingredients (that
includes the total amount of flour, oats, oatmeal,
bran, fruit and nuts etc). Use the recipes in
this manual to help determine the ratio of dry
ingredients to liquid and amounts of yeast, sugar,
salt, and oil/butter/margarine to use. We advise
creating your own bread recipes using the menu
setting: 1 Basic, then progress to the others,
using the Baking cycle times chart as a guide.
27
Troubleshooting
Possible Cause
Solution
Bread Sinks in the Centre
Too much liquid or liquid too hot
Measure ingredients accurately. Use liquids at
temperatures between 21°C and 28°C
Salt was not added, causing bread to
over rise and collapse
Measure ingredients accurately
Too much yeast was added
Measure ingredients accurately, if problem
persists, reduce yeast by 1/4 teaspoon
High humidity and hot ambient temperatures
can cause bread to over rise and collapse
Bake during the coolest part of the day,
Try reducing the yeast by 1/4 teaspoon or use
liquids direct from the refrigerator.
Do not use the timer function
High altitudes can cause the bread to over rise
and then collapse during baking
Try reducing the yeast by 1/4 teaspoon
Lid is open during baking
Do not open the lid during baking
Bread did not rise enough
Not enough yeast was added
Measure ingredients accurately
Yeast is outdated or inactive
Never use outdated yeast. Store in a cool, dark
place
Too little sugar was added
Measure ingredients accurately
Too much salt was added, reducing the
action of the yeast
Measure ingredients accurately
Water was too hot and killed the yeast
Use liquids at temperatures between 21°C and
28°C
For fastbake 35°C - 45°C
Yeast has been activated before program has started
Take care that yeast does not come in contact
with liquid before program has started
Bread rises too much
High humidity and hot ambient temperatures can
cause bread to over rise
Bake during the coolest part of the day. Try
reducing the yeast by 1/ 4 teaspoon or use
liquids directly from the refrigerator. Do not use
the Timer function
Too much yeast
Measure ingredients accurately
Too much liquid
Measure ingredients accurately
Hot liquids accelerated the yeast action
Use liquids at temperatures between 21°C and
28°C
Too much flour or not enough salt
Measure ingredients accurately
28
Bread dry with dense texture
Not enough liquid added
Measure ingredients accurately
Flour may be passed use by date, or be dry causing
wet/dry imbalance
Try increasing liquid by 1 tablespoon at a time
Bread under baked with soggy centre
Too much liquid from fresh or canned fruit
Always drain liquids well as specified in the
recipe.
Water may have to be reduced slightly
Large amounts of rich ingredients like nuts, butter,
fruits, syrups and grains will make dough heavy.
This will slow down the rising and prevent the bread
from baking through
Measure ingredients accurately. Never
exceed the stated amounts in the recipe
Bread over browned
Too much sugar
Measure ingredients accurately
Crust colour set too high
Set crust colour to light
Bread has large holes in texture
Water was too hot and killed the yeast
Use liquids at temperatures between 21°C and
28°C
For Fastbake 35° - 45°C
Too much liquid
Measure ingredients accurately
Too much yeast
Measure ingredients accurately
High humidity and hot ambient temperatures
and increase yeast activity
Bake during the coolest part of the day. Try
reducing the yeast by 1/4 teaspoon or use liquids
direct from the refrigerator. Do not use the Timer
function
Bread surface is sticky
Bread was left in the machine too long and
condensation collected on the baking pan
Whenever possible, remove bread from the baking
pan and cool on a wire rack before keep warm
period ends
The wet/dry balance of the ingredients may
be incorrect
Measure ingredients accurately
E:01 message on display
Temperature in breadmaker is too high
�
Press the Stop button. Remove the baking pan,
the baking pan back in, set program and start the
programme again.
29
H:HH or E:EE message on display
Display will not work
On/Off switch on the base of breadmaker is
switched to the Off ‘O’ position. Switch the On/Off
switch to the ‘I’ On position.
Difficult to remove from the pan
The bread is sticking to the pan
If this persists the surface of the pan can be oiled before use. Wash the pan in hot soapy water and
thoroughly dry. Liberally coat the inner surface of the pan with oil, butter or margarine. Follow the guide on
page 7, ‘Using your breadmaker’. When the bread pan is removed from the machine after the baking
program allow the bread to cool in the pan for 15 minutes before turning out onto a rack. Only slice the
bread when fully cooled after 20-40 minutes.
Service
This product is manufactured to the highest
standards, for more information or if you have a
query with the product which is not covered in this
manual, please contact our Customer Support
Team on the telephone number or the email
address below.
Customer Helpline: 0844 800 7850
Email Address: [email protected]
Disposal of the Product
Please do not dispose of this product as household
waste. The appliance should be taken to the
applicable collection point for the recycling of
electrical and electronic equipment.
For more detailed information, please contact your
local council, household waste disposal service or
the shop where you purchased the product.
WEEE Registration Number: WEE/FC0057TS
30
Warranty
DO NOT SEND IN THIS WARRANTY
Fill out the following details and file with your
purchase invoice.
This guarantee does not confer any rights other
than those expressly set out below and does
not cover any claims for consequential loss or
damage.
RETAIN & FILE WITH YOUR RECEIPT.
Your Purchase Receipt/Invoice is proof of date
of purchase. You must be able to present it at
the place of purchase to obtain a replacement or
service under warranty.
This guarantee is offered as an additional benefit
and does not affect your statutory rights as a
consumer.
This guarantee is valid in the UK and Ireland only.
Premium Appliance Brands Ltd reserves the right
to discontinue items, modify designs and change
specifications without incurring obligation. Whilst
every effort is made to ensure that descriptions,
specifications and other information in this
publication is correct, no warranty is given in
respect thereof and the company shall not be
liable for any errors therein.
Premium Appliance Brands Ltd warrant this
product for a period of 1 year from the date of
purchase for all parts defective in workmanship or
materials.
The product or defective parts will be replaced
free of charge.
Purchased from:
WARRANTY CONDITIONS
1.
This warranty is only valid for appliances
used according to the manufacturer’s
instructions.
2.
This appliance must not be modified or
changed in any way.
3.
Connection must be to the voltage
requirements as specified in the ratings label
located on the product.
4.
The manufacturer does not accept liability
for any direct or consequential damage,
loss or other expense arising from misuse
or incorrect installation and operation of the
appliance.
5.
Warranty will only be given where proof of
purchase is provided, e.g. original invoice.
6.
Not designed or warranted for industrial or
commercial use.
Date of Purchase:
NOTE: Consistent with our continuing
product development policy,
improvements may have been made
which render the contents of this
package slightly different to that shown.
31
My new range of small domestic appliances has been
designed to help make life easier for you in the kitchen.
HAND MIXER
FOOD CHOPPER
HAND BLENDER
BREAD MAKER
STAND MIXER
SLOW COOKER
WHOLE FRUIT JUICER
FOOD PROCESSOR
GLASS JUG BLENDER
32
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