Panasonic | SD250_AUS | Operating instructions | Panasonic SD250_AUS Operating Instructions

SD-250
Thank you for purchasing a
Panasonic
¨
, SD-250.
For your own safety and convenience, please read these instructions carefully before operating.
Installation of the
¨
.
IMPORTANT: THIS UNIT HAS TO BE EARTHED FOR PERSONAL SAFETY!
If your AC outlet is not grounded, it is the personal responsibility of the customer to have it
replaced with a properly ground wall socket of 240V 50Hz.
The
¨
has to be installed to a minimum 10-ampere (T) fuse.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. READ ALL INSTRUCTIONS BEFORE USE.
2. Follow all warnings and instructions marked on the product.
3. Unplug this product from wall outlet when not in use and before cleaning.
Do not immerse appliance in water or other liquid. Use a soft sponge and mild
detergent when cleaning the inside of the pan or kneading blade. The cabinet may
be cleaned with a cloth, dampened with a mild soap and water solution.
4. Do not touch hot surfaces. Use oven mitts when handling hot materials, allow metal
parts to cool before cleaning.
5. Close supervision is necessary when any appliance is used near children.
6. Do not allow anything to rest on power cord. Do not plug in cord where persons may
walk or trip.
7. Do not operate any appliance with a damaged or frayed cord. Refer servicing of
appliance to an authorised service centre if the unit should malfunction or be
damaged in any manner.
8. This appliance is not intended for commercial use. It is for household use only.
9. The use of attachments not recommended by manufacturer may cause damage or
injury.
10. Avoid contacting moving parts.
11. Do not use outdoors. Do not use appliance for other than intended use.
12. Do not let cord hang over edge of table or counter, or touch hot surfaces.
13. Do not place on or near a hot gas or electric burner, or in a heated oven.
14. To disconnect, grip plug and pull from wall outlet. Never pull on cord.
15. The unit may vibrate or move during the kneading process. Do NOT place the
unit near the edge of a countertop. Place the unit securely where movement of the
unit will not cause it to fall off the countertop.
16. If the supply cord of this equipment is damaged, it must be replaced by the special
cord (Part No. ADA24R117).
SAVE THESE INSTRUCTIONS
Note:
A. A short power-supply cord is provided to reduce the risk resulting from becoming
entangled in or tripping over a longer cord.
B. Extension cords are available and may be used if care is exercised in their use.
C. If extension cord is used:
(1) the marked electrical rating of the extension cord should be at least as great as
the electrical rating of the appliance,
and
(2) the longer cord should be arranged so that it will not drape over the countertop or
tabletop where it can be pulled on by children or tripped over unintentionally.
Table of Contents
Basic Principles when Baking with
® ........................3
-Basic Features ...........................................................................3
Baking Programs.........................................................................4
Parts identification .......................................................................5
Control panel-display/functions...................................................6
How to use.............................................................................7–12
-To use the timer for baking loaves only
with the BAKE mode................................................................10
-Using the BAKE RAPID mode ................................................10
-Using the DOUGH mode .........................................................11
-Using the BAKE ONLY mode ...........................................11–12
How to clean..............................................................................12
Slicing and storing the bread ....................................................13
Leakage of bread ingredients from the bread pan...................13
Specifications............................................................................13
Display Indications for Abnormal Conditions ...........................14
Before calling for service ....................................................15–16
Ingredients...........................................................................17–18
Other Ingredients Used for Flavoured Loaves .........................19
Tips for baking whole wheat & multigrain breads ....................20
Differences in Baking Results ...................................................20
Recipes................................................................................21–42
Basic recipes .....................................................................21–26
Whole wheat recipes.........................................................27–29
Multigrain recipes...............................................................30–31
French recipes.........................................................................32
Breadmix formulas ..................................................................32
Dough recipes....................................................................33–41
Bake only recipes ....................................................................42
Basic Principles when Baking with
®
Basic Features
Choice of bread modes
BASIC. . . . . . . . . . . . . For producing loaves of bread using white or brown strong flour as the major ingredient.
WHOLE WHEAT. . . . .For loaves using wholemeal strong flour as the main ingredient.
MULTIGRAIN. . . . . . . For breads with cereals/grains such as rye, etc. mainly using wholemeal strong flour.
FRENCH . . . . . . . . . . For loaves with crisp crust and open texture. It has crisp taste because sugar is not
included in the ingredients.
PIZZA . . . . . . . . . . . . .A rapid dough mode for pizza, focaccia and other Italian breads.
BAKE ONLY . . . . . . . A mode for baking cakes only.
Choice of baking modes
BAKE . . . . . . . . . . . . . The unit automatically mixes ingredients, kneads the dough, rises it and bakes it.
BAKE RAPID . . . . . . . The unit mixes ingredients, kneads the dough, rises it and automatically bakes it faster
than the standard BAKE mode.
BAKE SANDWICH. . . The unit automatically makes a medium size loaf of bread with a soft crust suitable for
sandwich slices.
BAKE RAISIN . . . . . . .The unit automatically makes bread as in the BAKE mode. A beeper sounds to let you
know when to add dried fruits, such as raisins. This is to prevent them from being
crushed during the kneading process.
DOUGH . . . . . . . . . . . The unit automatically prepares dough for pizzas, dinner rolls, doughnuts, croissants, etc.
DOUGH RAISIN . . . . .The unit automatically prepares dough as in the DOUGH mode. A beeper sounds to
let you know when to add dried fruits as in the BAKE RAISIN mode.
-A 13-hour timer allows you to prepare everything the night before and wake up to the aroma of freshly
baked bread. (Certain BAKE mode only). The result may differ when the timer is used.
-The beep sounds eight times when baking in the BAKE modes or rising of dough in the DOUGH modes is
completed.
-The beep also sounds in the BAKE RAISIN and DOUGH RAISIN modes, when the machine pauses for 3
minutes during the kneading process to add the raisins, chopped dried fruits and / or nuts.
Choice of size and crust colour
The selection of size and crust colour is possible for the following modes:
If not selected, the
® will automatically select XL size with a medium crust.
Mode
Size Selection
Crust Colour Selection
Size / Colour
XL
L
M
Dark
Medium
Light
BASIC BAKE
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
√
BASIC BAKE RAPID
BASIC BAKE RAISIN
WHOLE WHEAT BAKE
WHOLE WHEAT BAKE RAPID
WHOLE WHEAT BAKE RAISIN
• Size and crust colour will be affected by the room temperature and the quality of flour and/or other ingredients.
-3-
Baking Programs
NOTE: • The duration of each process is only approximate and will vary according to the ambient
temperature.
• The following time is when the timer is not used. (The availability of the timer for the mode
is indicated with a tick (
) in the “timer” column.)
•There will be keep-warm of up to 60 minutes after the baking is complete until the STOP pad
is pressed, for all BAKE (loaf) modes. The keep-warm is not available for the DOUGH modes
and the BAKE ONLY mode.
•For Bake Raisin & Dough Raisin modes, there will be a break of 3 minutes during the kneading
process to add dried fruits and nuts.
BAKE (loaf) modes
Whole Wheat
Bake
Basic Bake
Mode
P
r
o
c
e
s
s
Basic Bake
Sandwich
Basic
Bake Rapid
Whole Wheat Whole Wheat Whole Wheat
Basic
Bake Raisin Bake Sandwich Bake Rapid
Bake Raisin
French Bake
Bake Only
Multigrain
Bake
Rest
30 ~ 60
min
-
30 ~ 60
min
60 ~ 90
min
15 min
60 ~ 90
min
40 min ~
1 hr 55 min
-
Knead
15 ~ 30
min
15 ~ 20
min
15 ~ 30
min
15 ~ 25
min
15 ~ 25
min
15 ~ 25
min
10 ~ 20
min
-
Rise
1 hr 50 min ~
2 hr 20 min
approx.
1 hour
Bake
50 min
35 min
50 min
50 min
45 min
50 min
55 min
30 ~ 90 min
Total
4 hours
1 hr 55min
4 hours
5 hours
3 hours
5 hours
6 hours
30 ~ 90 min
1 hr 50 min ~ 2 hr 20 min ~ approx.
2 hr 20 min 2 hr 50 min 1 hr 40 min
Timer
DOUGH modes
Whole Wheat
Dough
Basic Dough
Mode
Rest
P
r Knead
o
c Rise
e
s Knead
s
Rise
Total
Basic Dough
Raisin
Whole Wheat French Dough
Dough Raisin
Pizza Dough
Multigrain
Dough
30 ~ 50
min
55 ~ 70
min
40 min ~
1 hr 35 min
-
15 ~ 30
min
15 ~ 25
min
10 ~ 20
min
10 ~ 15
min
1 hr ~
1 hr 20 min
1 hr 40 min ~ 1 hr 45 min ~
2 hours
2 hr 40 min
10 ~ 15
min
-
-
-
Approx.
10 min
-
-
-
Approx.
10 min
2 hr 20 min 3 hr 15 min 3 hr 35 min
45 min
Timer
-4-
2 hr 20 min ~ 2 hr 55 min ~
2 hr 50 min 4 hr 10 min
-
Parts identification
Bread pan
Slide in the pan to the correct position in
the unit.
Twist slightly anti-clockwise to remove.
To remove
Kneading blade
Handle
Lid
Kneader
mounting shaft
Control panel
Body
Cord
Plug
-5-
Control panel-display/functions
®
Be sure you understand the function of each pad before using the .
NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring
during shipping.
You may peel this film off and discard it.
Display window
All modes and indications are shown here for reference.
MENU
Press to select the type of bread: BASIC, WHOLE WHEAT,
MULTIGRAIN, FRENCH, PIZZA or BAKE ONLY.
(It is not necessary to press this pad for BASIC. )
Each time the pad is pressed, the display will
change accordingly.
SELECT
Press to select the bake mode: BAKE, BAKE
RAPID, BAKE SANDWICH, BAKE RAISIN,
DOUGH or DOUGH RAISIN.
(It is not necessary to press this pad for BAKE .)
Each time the pad is pressed, the display will
change accordingly.
SD-250
SIZE
DARK
LIGHT
TEMP REST
RAISIN
BAKE DOUGH
RAPID ALERT
SANDWICH
XL
L
CRUST
Press this pad to select the colour of the crust
for BAKE, BAKE RAPID & BAKE RAISIN modes
of BASIC loaf.
M
SELECT
SIZE
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
Press this pad to select the size of the loaf for:
BAKE, BAKE RAPID & BAKE RAISIN modes of
BASIC and WHOLE WHEAT loaves.
MENU
CRUST
TIMER
Press this pad to set the timer and to set the
baking time for BAKE ONLY mode.
The time will advance 10 minutes each time this pad
is pressed. (1 minute for the BAKE ONLY mode.)
The timer setting will change rapidly if constant
pressure is applied to the pad.
Indicating light
TIMER
START
STOP
The red light will be lit when in operation.
It will flash when the bread baking or the dough
making is completed.
It will also flash in a different frequency when
operated in abnormal conditions.
START/STOP
Press this pad to start operation or begin the timer.
Press this pad to stop operation or cancel the timer setting.
To stop operation, the pad must be pressed and
held for 1 second.
-6-
How to use
Steps
1
Notes
Remove the bread pan from the unit.
Twist slightly anti-clockwise and pull
up, using the handle.
Mount the kneading blade on the shaft.
Make sure that the kneading blade and
the kneading shaft are free of bread
crumbs.
The kneading blade is
designed to fit loosely on the
shaft with some loose turning.
2
Place dry yeast inside the
bread pan.
For best results, place the yeast
first, so that it is at the bottom of
all other ingredients.
3
Place flour and all dry ingredients inside
the bread pan.
Flour, dry milk, salt, sugar,
butter, etc., first.
RAISIN modes only
You may place dried fruits (e.g. raisins)
later when the beeper sounds to prevent
them from being crushed (see step 10.)
4
Pour water and other liquids, if any, into
the bread pan.
5
Place the bread pan inside the body.
Be sure the bread pan contacts the
bottom of the unit.
Fold the handle down.
6
Close the top lid.
Plug into a 240 volt outlet.
will light up.
-7-
Wipe off any moisture or
foreign matter from the outside
of the bread pan before
placing it in the unit.
If the bread pan is not placed
correctly, the dough will not be
kneaded properly.
Position the unit away from
edge of the table or countertop.
The unit may vibrate or move
during the kneading process.
Place the unit where it will not
fall off should the unit move
during the kneading process.
Steps
7
DARK
LIGHT
TEMP REST
RAISIN
BAKE DOUGH
RAPID ALERT
SANDWICH
XL
L
8
LIGHT
RAISIN
BAKE DOUGH
RAPID ALERT
SANDWICH
L
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
M
RAISIN
BAKE DOUGH
RAPID ALERT
SANDWICH
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
RAISIN modes only
LIGHT
TEMP REST
RAISIN
BAKE DOUGH
RAPID ALERT
SANDWICH
XL
MENU
CRUST
Select crust colour.
“Rest ” begins.
The resting settles the temperature of
the bread pan and ingredients.
XL
L
M
The above display is
for BASIC–BAKE,
XL size, medium colour.
DARK
L
See “Choice of baking modes”
on P. 3.
The mode you require will flash.
SELECT
LIGHT
TEMP REST
10
Press SELECT to choose BAKE RAPID,
BAKE SANDWICH, BAKE RAISIN,
DOUGH or DOUGH RAISIN.
Press START/STOP.
START
STOP
DARK
For BASIC, it is not necessary to press
this pad.
For BAKE, it is not necessary to press
this pad.
Select size.
SIZE
9
See “Choice of bread modes”
on P. 3.
MENU
TEMP REST
XL
Press MENU to choose the type of bread
indicated on the right of display.
For BAKE ONLY program,
refer to P.11 – 12 for instructions.
M
SELECT
DARK
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
Notes
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
M
The above display
is for BASIC-BAKE
RAISIN, XL size,
light colour.
See availability of size and
colour selection on P. 3.
There will be no mixing action
during resting.
A clicking noise may be heard
during operation. This is not a
malfunction.
After rest, the process will proceed to
knead, then to rise and finally, bake.
For information of the process
of each mode, see P. 4.
The time remaining until the bread is
finished is displayed in hours and
minutes. (3:59, 3:58・
・
・)
The time required for each of
the steps will vary according
to factors such as voltage
fluctuation and room
temperature.
In the last part of kneading, there will be
two sessions of beep sound. RAISIN on
display will blink and kneading will stop
for 3 minutes.
For BASIC: 42~72 minutes from
START.
For WHOLE WHEAT: 72~102
minutes from START.
Do not put your finger in the dough,
or touch the bread pan while adding
the dried fruits.
During operation, do not remove
the pan, nor unplug the power cord.
Add the dried fruits (e.g. raisins) during
this period to prevent them from being
crushed.
Close the lid and leave the unit.
When 3 minutes have passed, kneading
will begin again and the RAISIN will
stop blinking.
-8-
The timer cannot be used
for this mode.
Steps
11
12
Beep
Beep
Notes
The beeper will sound eight times and
the indicating light will flash when the
bread is baked, or the dough is
completed.
Promptly open the lid and remove the
bread pan using oven gloves.
Press START/STOP.
The unit keeps the bread warm for 1
hour or until START/STOP is pressed to
prevent condensation of the steam.
The bread pan will be very
hot.
Do not place it on any plastic
surfaces. Handle carefully.
If the bread is left in the unit,
further browning of crust colour
may occur.
For DOUGH modes, follow each recipe
directions for further steps instructed in
the cook book.
13
Turn the pan upside down.
Shake the pan several times to release
the bread.
If the kneading blade comes out with
the bread, use a heat-resistant plastic
utensil to remove it.
The bread and the kneading
blade will be very hot.
A metal utensil may scratch
the finish of the kneading
blade.
For DOUGH modes, when baking is
completed, remove from the oven,
using oven gloves.
14
15
Place the bread on a wire rack to cool
and allow the steam to escape.
Unplug after use.
-Allow at least 1 hour for the unit to cool down before the next use.
-9-
See “Slicing and storing the
bread” on P. 13.
To use the timer (BAKE mode only)
Follow the same steps as in pages 7-9 except step 9.
For step 9, follow the instructions below.
Steps
Notes
Press TIMER to set the amount of time
in which you want the bread to be
ready.
TIMER
See P. 6 for further
explanation of the timer pads.
Time may be set for any length of time
from 4 hours to 13 hours for BASIC,
from 5 hours to 13 hours for WHOLE
WHEAT and MULTIGRAIN,
from 6 hours to 13 hours for FRENCH.
Example:
If the present time is 9:00 pm, and you want the
bread to be finished at 6:30 am tomorrow morning,
set the timer to 9:30 (9 hours and 30 minutes), the
time required until the completion of the bread.
12
9
9:00 pm
start
3
(9 hours
and 30 minutes)
6
6:30 am
finish
START
STOP
DARK
Press START/STOP.
LIGHT
TEMP REST
RAISIN
BAKE DOUGH
RAPID ALERT
SANDWICH
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
There will be no action while
the timer is working.
The time remaining before the bread is
finished is displayed in hours and
minutes.
XL L
M
The above display is for
BASIC-BAKE, XL size,
medium colour.
Using the BAKE RAPID mode
Follow the previous steps 1-6. For step 7, choose either BASIC or WHOLEWHEAT (there is no
BAKE RAPID mode for the MULTIGRAIN or FRENCH). For steps 8 & 9, follow the instructions below.
SELECT
MENU
Press SELECT pad to choose
BAKE RAPID.
Then select size and crust colour.
START
STOP
Press START pad.
DARK
LIGHT
TEMP REST
RAISIN
BAKE DOUGH
RAPID ALERT
SANDWICH
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
The remaining
time is displayed
in hours and
minutes.
XL L
M
The above display is for BASIC-BAKE
(RAPID) mode, XL size, medium colour.
The timer cannot be used for this mode.
- 10 -
Using the DOUGH mode
Follow the previous steps 1-7.
Steps
8
Notes
Press to select DOUGH .
SELECT
START
STOP
Dough will flash.
Operation begins after the rest
condition to settle the
temperature of the bread pan
and ingredients.
Press START pad.
DOUGH will stop flashing.
The remaining time is displayed in hours and minutes.
* There will be no mixing action after the START pad is pressed.
(Time will be longer in hot temperatures).
9
The beeper will sound eight times and the indicating light will flash
when the dough is completed. Press STOP pad when the beeper
stops. Remove the bread pan. Close the lid. Unplug after use.
START
STOP
10
11
The display will go out when the beeper stops,
but the indicating light will flash until the STOP
pad is pressed.
Shape and give dough final rising before baking in a conventional
oven as per the recipes given.
When baking is completed, remove from the oven, using your
oven gloves and cool on a wire rack.
The timer cannot be used
for this mode.
Using the BAKE ONLY mode
Steps
1
2
3
Notes
Prepare cake in a separate mixing
bowl.
Pour the mixture into the bread pan.
(The kneading blade must be
removed.)
MENU
Press MENU to choose BAKE ONLY.
- 11 -
Follow instructions in the
Cookbook for details.
Steps
4
5
6
TIMER
START
STOP
Notes
Press TIMER to set the required time.
(Between 30 to 90 minutes.)
The TIMER cannot be used to delay the
start of baking.
Time indication starts from 30
minutes and moves up to
1 hour 30 minutes in 1 minute
increment.
Press START / STOP.
Follow the same steps 11-15 on P. 9 to complete baking.
Note: Upon completion of baking, you may check the consistency
of the baked product by piercing the centre with a skewer.
If the baking is still insufficient, you may additionally bake
by repeating above steps 3 & 4.
The additional baking time may be set within the time span
left from the initial baking.
You may repeat additional baking as long as the total
accumulated baking time does not exceed 90 minutes.
When checking with a skewer,
take utmost care not to burn
yourself as the oven cavity will
be extremely hot.
How to clean
Before cleaning the unit, unplug and allow the unit to cool.
Body and Lid
Body and lid should be wiped clean with a damp cloth.
Use only mild liquid detergent. For baked-on materials, use
Scotch Brite nylon felt pads and detergent on the interior.
Lid
Do not use cleansers, steel wool pads, or other abrasive
materials.
Do not use benzine, thinner, alcohol, etc.
Temperature
sensor
Temperature sensor
Wipe gently and avoid deforming the temperature sensor.
Body
Bread pan and kneading blade
If the kneading blade cannot be easily removed from the pan by
twisting the mounting shaft, pour lukewarm water into the cooled
pan and allow to soak for 5–10 minutes. Remove the blade.
Always remove the blade and wash the pan with mild, liquid
detergent after each use.
Do not use other abrasive materials or otherwise, the pan may
be scratched.
Kneader mounting shaft
These parts are not dishwasher safe.
1. Be sure that the unit and the bread pan have dried completely before storing.
2. On the interior of the body some discolouration may occur with use.
- 12 -
Slicing and storing the bread
Cool the bread on a wire rack before slicing or storing the bread.
Slicing homemade bread
Storing homemade bread
Homemade bread can be cut with a bread knife.
After cooling the bread completely at room
temperature, wrap it in a foil or a plastic bag
to preserve freshness.
To enjoy the taste of freshly baked homemade
bread, try to consume your bread as soon as
possible.
For longer storage, wrap well and store in the
freezer.
It is better to slice the loaf before freezing.
Place the loaf on its side and cut with a sawing
motion.
Leakage of bread ingredients from the bread pan
With extended use, a small quantity of ingredients may leak out from the outlet of the bread pan. This is
normal. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be
discharged to prevent rotation stoppage.
When the kneader mounting shaft does not rotate, it is necessary to replace the kneader mounting shaft unit
with a new one.
Consult with your authorised Panasonic Service Centre for servicing or for purchase of replacement parts.
Kneader mounting shaft
Outlet
Kneader mounting shaft unit
(Part No. ADA 29A115)
Specifications
Power supply
240V AC 50 Hz
Power consumed
550 W
Capacity
max. 620N of bread flour
min. 400N of bread flour
Timer
Digital timer (up to 13 hours)
Protective device
Self-resetting motor protector
Dimensions (H×W×D)
approx. 35.5×34.0 ×23.2 cm
approx. 7.1 O.
Weight
- 13 -
Display Indications for Abnormal Conditions
Reason/Cause
Condition
TEMP
appears
on
display.
TEMP
The unit is hot (above 40˚C/105˚F).
This may occur during repetitive use.
You must allow the unit to cool down
before reusing.
How to reset/restart
Leave the unit as it is.
When the unit has cooled to below 40˚C/105˚F,
TEMP will disappear from the display window
and the red indicating light will go out.
This indicates that the unit is now ready to use.
ALERT
is on
display.
There has been a 20-minute or
less power cut. (The power plug
has been inadvertently pulled out or
the breaker has activated.)
If the interruption in the power supply is
momentary, the operation will not be affected.
There has been more than 20
minutes power cut. (power failure,
unplugging of the power cord, or a
malfunctioning of household fuse or
breaker).
Remove the dough and start again using all
new ingredients.
ALERT
is on
display.
Not baked at all, although
the operation appears to
have proceeded.
If the power is restored within 20 minutes, the
bread maker will operate again. However, the
bread may not turn out well.
Motor protection device has activated. Check to see if the kneader mounting shaft can
This only happens when the unit is
rotate.
overloaded and an excessive force
Yes
No
is applied to the motor.
After about 30 minutes, the motor
Service will
Make sure you did not use
automatically starts running again.
be required.
too much or too hard/heavy
ingredients, then start again
using all new ingredients.
Motor protection device
If the unit is overloaded and an excessive force is applied to the motor, the protection device will
stop the motor. After approximately 30 minutes, the motor will automatically start running again. It is
recommended to restart with fresh ingredients.
Remedy 1
If the kneading blade is restricted by hard dough, take out the dough. The
unit will restart 30 minutes later.
Remedy 2
Check to see if the kneader mounting shaft of the bread pan can rotate.
If it can rotate, restart the bread maker after 30 minutes. If it cannot rotate,
service will be required.
- 14 -
Before calling for service
BAKING RESULTS:
Please check the following:
OPERATIONAL ERRORS
Unplugged.
Ingredient spilled on heater element.
0:00
Power interruption (display ).
START/STOP pad was pressed after starting.
Top lid was open during operation.
Mode selection was wrong (DOUGH mode was
chosen).
Bread left in bread pan too long after baking.
Bread sliced just after baking (Steam was not
allowed to escape).
Water added after kneading flour.
MEASUREMENT ERRORS
INGREDIENT PROBLEMS
Kneading blade not installed properly in pan.
Not enough
Flour
Too much
Not enough
Yeast
Too much
No yeast
Not enough
Water
Too much
No sweetening agents
Ingredients used other than prescribed.
Old flour used.
Flour
Wrong type of flour used.
Yeast not placed in pan first, or liquids
touched yeast before kneading.
Yeast
Old yeast used.
Wrong type of yeast used.
Temperature of water was either too hot or too cold.
(Not within optimum temperature range of 20±5˚C.)
- 15 -
Neither the
indicating
light nor
the display
light up.
Smoke
emitted
from steam
vent.
Burning
smell.
Sides of
bread
collapse
and bottom
is damp.
Bread
rises
too
much.
Collapsed
after
over-rising.
Bread
doesn't
rise
enough.
Unleavened or not leavened enough
Top of
bread
floured.
UnderBrowned and
browned
floured sides,
and sticky. center sticky
and raw.
- 16 -
Sides
brown but
flour coated
bottom.
Not baked.
Slices
unevenly
and is
sticky.
Ingredients
Since the bread program on your Automatic
® is
completely computerised, the success of your loaf depends on the quantity
and quality of the ingredients
Flour:
Wheat flour provides the bulk and
structure of bread. Flour is classified
into two types, strong flours which are
milled from hard wheat and weak
flours which are milled from soft
wheat. The difference in the two types
of wheat is the content of proteins that form gluten
(“gluten” is the important constituent of bread which
provides its structure and its stretchy, chewy texture.
Gas which is released during fermentation is trapped
within the elastic network of gluten, thus making the
dough rise. Gluten development mostly takes place
during dough kneading).
Strong flours contain a high content of proteins
necessary for the development of gluten. “Bread flour”
and “Bakers flour” are the major product within this
category. Most of the recipes in this book call for this
flour.
Weak flours such as cake flour and pastry flour, are
less in protein content and are suitable for products
which have a light, crumbly texture and do not require
much gluten development.
Self raising flour is a white flour to which baking
powder and sometimes salt has been added. Weak
flours and self raising flour alone may not be
substituted for bread flour in the included recipes.
Unbleached plain flour is white wheat flour which has
not been bleached to whiten it. Most plain flours have
a gluten content of approximately 4-5%. For successful
results when baking bread, 8-9% is required. Plain
flour may be used if supplemented with gluten flour or
bread improver.
Continental flour is a flour similar to bakers or bread
flour but is ground very fine. This produces a very
smooth even loaf.
Gluten (Gluten Flour or Wheat Gluten) is a flour
extremely high in gluten content. Use approximately
1/4 cup (35N) to flours with a low gluten content to
improve suitability for use.
Rye flour contains some proteins but these do not
form sufficient gluten. Therefore, bread baked with
rye flour will be dense and heavy.
Whole wheat flour or wholemeal wheat flour is
made by grinding the entire wheat kernel, including the
bran and germ. 100% whole wheat bread or breads
containing a high percentage of whole wheat flour will
be lower in height and heavier in texture than bread
baked with flour. If you are not pleased with the height
and the texture of the whole wheat bread, you could
strengthen the bread by increasing the proportion of
white bread flour. (You must reduce the same
proportion of whole wheat flour so that the total amount
of wheat flour would remain the same.) The life of whloe
wheat flour and its baked products is shorter than
white bread flour and its baked products, because the
included germ is high in fat, which can become rancid.
Other flour: Products milled from other grains are
occasionally used in bread. i.e. corn meal, rice, millet,
soy, oat, buckwheat and barley flours. These do not
contain protein that form sufficient gluten and
therefore they should not be substituted for bread
flour in the following recipes.
Sugars:
Sugars or sweetening agents
have the following purposes in
bread making:
• They add sweetness and flavour.
• They add softness and fineness to
the texture.
• They give crust colour.
• They contribute to keeping
qualities by retaining moisture.
• They provide food for yeast.
Besides granulated sugar or caster sugar, brown
sugar, honey and molasses can be substituted in the
recipes. Recipes including fruit generally require less
added sugar due to the high sugar content of the fruit.
Fats:
The major purpose of fats in bread
baking are:
• They tenderize the bread.
• They add flavour and richness.
• They contribute to keeping qualities
by retaining moisture.
Any fat can be used, however, we
recommend butter for the best flavour
and texture.
-17-
Ingredients
Milk and milk products:
Yeast:
Their main purposes are:
• They enhance flavour.
• They increase the nutritional value
of bread.
• Milk solids include protein, lactose
(milk sugar), and minerals.
Most recipes call for the use of milk powder.
NEVER use fresh milk on the overnight program.
Otherwise it may sour during the rest time, spoiling
the final flavour.
Yeast is a living organism, a
microscopic plant which works as
a leavening agent in bread baking.
It acts on sugars and changes them
into carbon dioxide gas and alcohol.
This gas production causes the leavening or the “rise”
of yeast dough.
The alcohol evaporates during baking.
Yeast is available in two forms: fresh and dry. Dry
yeast is available in two types; the type that requires
preliminary fermentation and the type that is used dry
and may be mixed with other ingredients.
For
® , use the latter type. Do not use
fresh yeast or dry yeast that requires preliminary
fermentation. Always use instant yeast that may be
added and mixed with other ingredients. Do not
dissolve yeast in water before use. It is placed dry in
the bread pan first, before all other ingredients.
As there is an optimum temperature for yeast to
activate, your
® incorporates a heat
sensor to keep the dough at the correct temperature
during the rising process.
We recommend brands “Allied”, “Kitchen Collection”
and “Fermipan,” however, several brands are
available in supermarkets. These yeasts are available
in sachets or large air tight packages and once
opened the sachets should be resealed and used
within 48 hrs or stored in air tight container in the
refrigerator or used according to manufacturer’s
instructions.
Salt:
Salt has the following functions in
bread baking.
• It strengthens gluten structure and
makes it more stretchable.
• It inhibits yeast growth.
• It enhances the flavour.
Therefore, too much salt will inhibit fermentation
whereas too little will result in weak gluten structure.
Both will result in a bread with low volume and poor
texture. Use ordinary table salt.
Liquid:
Cold tap water should be used.
(For the BASIC BAKE RAPID mode,
however, lukewarm water should be
used, especially during the very cold
winter months.)
Cold fresh milk can be substituted to
improve the keeping quality and nutritional value of
the loaf, which will have a softer browner crust.
NEVER use fresh milk on the overnight program.
Always measure the liquid stated in the recipe
carefully, using the measuring cup provided.
TOO MUCH LIQUID will cause the dough to
collapse, giving a poor appearance.
Note: Some brands of yeast have bread improver
included.
Please alter quantity when using these products.
-18-
Other Ingredients Used for Flavoured Loaves
Egg:
Vitamin C (Bread Improver):
These are sometimes added to
nutritionally enrich the dough, they
also improve the keeping properties
and colour of the baked product.
Vitamin C is a “bread improver”
i.e. it helps improve the volume of
the loaf. We recommend adding
1/2 ~ 1 tsp vitamin C powder to
certain loaves to improve the rise.
Fruits:
Dried fruits are used in some of the
following recipes. Total weight of
dried fruits used should not exceed
75 g (1/4 cup) g100 g (3/4 cup) for
raisinsh.
When using fresh fruit, use only as directed in the
following recipes, as the water content of the fruit will
affect the loaf volume.
Bran:
Approx 60 ml (4 tbsp) can be added
to boost the fibre content. (Do not use
more than this recommended amount
as it will affect the volume of the loaf).
Wheatgerm:
Nuts:
Nuts may be used, but chop them
finely. Use no more than 75 g (1/4 cup).
The height of bread when nuts are
used, may be low because the
chopped nuts will cut the gluten
structure.
When adding nuts as well as dried fruit, their total
weight should not exceed 125 g (1/2 cup). Remember
to chop them finely as these interfere with mixing.
Spices:
Spices are used to add
flavour to the bread. Only
small amounts (1 teaspoon
to 2 teaspoon) are required.
Approx 60 ml (4 tbsp) can be added
to give a nuttier flavour.
Timer loaves
Do not use eggs and “fresh” ingredients i.e. fruit/vegetables on timer loaves, as these ingredients may stale
during the rest time, thus spoiling the loaf.
-19-
Tips for baking wholewheat & multigrain breads
The result of breads, such as whole wheat breads
and multigrain breads, are affected greatly by the
quality of ingredients, especially the flour. The flour
quality is affected by the keeping methods, the
temperature, humidity, etc. Another important factor
about the flour is that its quality also differs from year
to year, season to season due to the quality of the
wheat crop affected by the weather.
Sometimes due to bad weather conditions, the crop
may not grow with as much gluten forming properties
as it would require to produce flour for making
excellent breads.
When the quality of flour is poor, the bread may not
rise, or collapse after rising due to weak gluten.
In such cases, take the following measures to obtain
better results.
1. Use vitamin C bread improver.
and/ or
2. At least 150 g of the flour should be white bread
flour, rather then whole wheat flour.
and/ or
3. Reduce 15 ml to 30 ml of water from the
regular amount.
If the above still does/do not solve problems,
4. Reduce the amount of dry yeast to half the
quantity required.
The loaf produced by above methods may be low
or small.
Differences in Baking Results
Baking results differ according to several factors including environmental conditions, electricity fluctuation,
choice of ingredients, their brands, measurements and quality. To avoid poor baking results the following
should be remembered.
1. Bake at optimum temperature.
Temperature is one of the most important factors in bread baking. Although the
® is
designed to sense the temperature and automatically control the heating system during the entire
process of baking, it works best in a room temperature between 20°C (68°F) to 25°C (77°F), a slight
difference in volume may be noticed when the BAKE RAPID mode is used or during winter months
when an overnight programme is used.
2. Electricity Fluctuations will affect the height, the texture and the colour of bread.
The
® incorporates a 20 minute memory which means the bread machine will automatically
restart should the electricity supply be interrupted for a maximum of 20 minutes.
3. Measure the ingredients accurately.
Accurate measurement is essential in achieving good baking results.
Liquids should be measured in the measuring cup and yeast, salt, sugar and milk powder using the
measuring spoon.
Flour must be weighed accurately either using the metric (grams). Do not exceed the stated weight of flour
as this could damage your machine.
For measuring fat (butter) the 15–25N recommended in the recipes is a guideline for the quantity to use.
The yeast should be measured carefully using a teaspoon. Always use standardised Australian measuring
utensils.
4. Order of Ingredients.
Always place yeast first, then all other dry ingredients into the bread pan, followed by the liquid so that
the yeast is at the bottom and not in contact with the liquid. N.B. Never let the yeast touch liquid before
kneading.
5. Always use fresh ingredients.
Check the date on the flour packet before purchase and use the flour before it is out of date. After
opening the packet reseal and store in a cool dry place in an airtight container.
6. Experimenting.
Take care to follow the guidelines when adding additional ingredients, as if added in excess, these
affect the final loaf volume. For loaves with poor volume, extra sugar e.g. for white loaves extra
1/2-1 tbsp should be added, as this helps the rise for poorer quality strong white flours.
Additional water eg 10-20 mRwill give a lighter textured loaf.
7. Maximum Load.
Do not attempt to increase the quantities in the recipes given as overloading may damage your
machine.
-20-
Basic
tsp=teaspoon Tbsp=tablespoon
Basic White
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Water
Bread improver,
optional
Hot & Spicy Loaf
Extra Large
Large
Medium
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
410 mR
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
360 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
300 mR
1 tsp
1 tsp
1/2
Extra Large
Dry yeast
Bread flour
Salt
Butter
Sugar
Chilli flakes
Coriander
Thai seasoning
Coconut milk powder
Water
Bread improver,
optional
tsp
Extra Large
Large
21/4 tsp
620N
2 tsp
2 Tbsp
25N
2 Tbsp
430 mR
21/4 tsp
520N
2 tsp
11/2 Tbsp
20N
2 Tbsp
350 mR
11/2 tsp
420N
11/2 tsp
1 Tbsp
15N
1 Tbsp
280 mR
1 tsp
1 tsp
1/2
Medium
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Chilli powder
Tomato paste
Corn, cooked
Cumin
Oregano
Water
Bread improver,
optional
tsp
Basic Sandwich Bread (one size only)
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Water
Bread improver, optional
Medium
tsp
620N
2 tsp
25N
11/2 Tbsp
2 tsp
2 Tbsp
2 tsp
13/4 Tbsp
410 mR
11/2
tsp
520N
2 tsp
20N
1 Tbsp
1 tsp
1 Tbsp
1 tsp
11/2 Tbsp
360 mR
11/4 tsp
420N
1 tsp
15N
3 tsp
1/2 tsp
2 tsp
1 tsp
2 tsp
300 mR
1 tsp
1 tsp
1/2
tsp
Mexican Chilli Loaf
Basic White Rapid
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Water
Bread improver,
optional
Large
13/4
11/4 tsp
420N
11/4 tsp
2 tsp
15N
21/2 tsp
315 mR
1 tsp
Extra Large
Large
Medium
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
1 tsp
2 Tbsp
1/2 cup
2 tsp
2 tsp
380 mR
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
1/2 tsp
1 Tbsp
1/4 cup
1 tsp
1 tsp
330 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
1/4 tsp
2 tsp
2 Tbsp
1/2 tsp
1/2 tsp
290 mR
1 tsp
1 tsp
1/2
tsp
Curry & Onion Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Curry powder
Onion flakes
Water
Bread improver,
optional
-21-
Extra Large
Large
Medium
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
2 Tbsp
11/4 Tbsp
410 mR
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
1 Tbsp
1 Tbsp
360 mR 11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
2 tsp
2 tsp
300 mR
1 tsp
1 tsp
1/2
tsp
Basic
tsp=teaspoon Tbsp=tablespoon
Rosemary & Pinenut Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Pinenuts
Rosemary
Water
Bread improver,
optional
Spiced Ginger Loaf
Extra Large
Large
Medium
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
4 Tbsp
3 Tbsp
410 mR
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
3 Tbsp
2 Tbsp
360 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
2 Tbsp
1 Tbsp
300 mR
1 tsp
1 tsp
1/2
tsp
Extra Large
Large
Medium
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
1/2 cup
410 mR
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
1/4 cup
360 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
2 Tbsp
300 mR
1 tsp
1 tsp
1/2
tsp
Pizza Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Sundried tomatoes
Garlic, chopped
Onion, chopped
Olives, chopped
Water
Bread improver,
optional
Extra Large
Large
Medium
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
11/2 Tbsp
11/2 Tbsp
410 mR
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
1 Tbsp
1 Tbsp
360 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
2 tsp
2 tsp
300 mR
1 tsp
1 tsp
1/2
tsp
Lemongrass & Chilli Loaf
Pesto Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Pesto sauce
Water
Bread improver,
optional
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Ground ginger
Cinnamon
Water
Bread improver,
optional
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Lemongrass &
chilli seasoning
Water
Bread improver,
optional
Extra Large
Large
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
Medium
11/2 Tbsp
410 mR
1 Tbsp
360 mR
2 tsp
300 mR
1 tsp
1 tsp
1/2
tsp
Tri-Herb Loaf
Extra Large
Large
Medium
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
1/2 cup
1 clove
1/2 cup
1/2 cup
350 mR
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
1/4 cup
1 clove
1/4 cup
1/4 cup
320 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
2 Tbsp
1/2 clove
2 Tbsp
2 Tbsp
280 mR
1 tsp
1 tsp
1/2
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Rosemary
Thyme
Oregano
Water
Bread improver,
optional
tsp
-22-
Extra Large
Large
Medium
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
11/2 Tbsp
11/2 Tbsp
11/2 Tbsp
410 mR
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
1 Tbsp
1 Tbsp
1 Tbsp
360 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
2 tsp
2 tsp
2 tsp
300 mR
1 tsp
1 tsp
1/2
tsp
Basic
tsp=teaspoon Tbsp=tablespoon
Pumpkin Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Mashed pumpkin
All spice
Nutmeg
Water
Bread improver,
optional
Orange Sunflower Loaf
Extra Large
Large
Medium
Extra Large
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
1/2 cup (90N)
2 tsp
1 Tbsp
380 mR
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
1/3 cup (75N)
1 tsp
2 tsp
330 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
1/4 cup (60N)
1/2 tsp
2 tsp
300 mR
13/4
tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
1/2 cup
3 Tbsp
410 mR
11/2
tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
1/4 cup
2 Tbsp
360 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
2 Tbsp
1 Tbsp
300 mR
1 tsp
1 tsp
1/2
1 tsp
1/2
1 tsp
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Mustard powder
Cracked pepper
Cheese
Worcestershire sauce
Water
Bread improver,
optional
Large
tsp
Indian Loaf
Medium
13/4
tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
3 tsp
2 tsp
3/4 cup
3 Tbsp
360 mR
11/2
11/4
tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
2 tsp
1 tsp
1/2 cup
2 Tbsp
310 mR
tsp
420N
1 tsp
2 tsp
15N
3 tsp
1 tsp
1/2 tsp
1/4 cup
1 Tbsp
290 mR
1 tsp
1 tsp
1/2
tsp
Poppyseed & Lemon Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Poppy seeds
Lemon rind
Water
Bread improver,
optional
Medium
tsp
Cheese & Mustard Loaf
Extra Large
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Sunflower seeds
Orange rind
Water
Bread improver,
optional
Large
Extra Large
Dry yeast
Bread flour
Salt
Dry milk
Sugar
Curry paste
Onion, chopped
Sour cream
Cardamon
Coriander
Turmeric
Water
Bread improver,
optional
Large
Medium
13/4
tsp
620N
2 tsp
13/4 Tbsp
11/2 Tbsp
1 Tbsp
1/2 cup
1/4 cup
1 Tbsp
1 Tbsp
2 tsp
380 mR
11/2
tsp
520N
2 tsp
11/2 Tbsp
1 Tbsp
2 tsp
1/4 cup
2 Tbsp
2 tsp
2 tsp
1 tsp
330 mR
11/4 tsp
420N
1 tsp
2 tsp
3 tsp
1 tsp
2 Tbsp
1 Tbsp
1 tsp
1 tsp
1/2 tsp
280 mR
1 tsp
1 tsp
1/2
tsp
Peppercorn Loaf
Extra Large
Large
Medium
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
1/2 cup
3 Tbsp
410 mR
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
1/4 cup
2 Tbsp
360 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
2 Tbsp
1 Tbsp
300 mR
1 tsp
1 tsp
1/2
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Green peppercorns
Water
Bread improver,
optional
tsp
-23-
Extra Large
Large
Medium
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
3 Tbsp
410 mR
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
2 Tbsp
360 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
1 Tbsp
300 mR
1 tsp
1 tsp
1/2
tsp
Basic
Basic Raisin Beep Recipes
ingredinents with * should be added on the beep.
Banana Cinnamon Loaf
Olive & Onion Loaf
Extra Large
Large
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
11/4 tsp
420N
1 tsp
2 tsp
15N
*1/2 cup
2 tsp
11/2 Tbsp
410 mR
*1/4 cup
1 tsp
1 Tbsp
360 mR
*2 Tbsp
1/2 tsp
2 tsp
300 mR
1 tsp
1 tsp
1/2
Dry yeast
Bread flour
Salt
Dry milk
Butter
Banana chips,
chopped*
Cinnamon
Honey
Water
Bread improver,
optional
Medium
Dry yeast
Bread flour
Dry milk
Sugar
Olive oil
Onion flakes
Sliced black olives*
Water
Bread improver,
optional
Large
Medium
13/4 tsp
620N
13/4 Tbsp
11/2 Tbsp
1 Tbsp
2 Tbsp
*1/2 cup
410 mR
11/2 tsp
520N
11/2 Tbsp
1 Tbsp
2 tsp
1 Tbsp
1/4 cup
360 mR
11/4 tsp
420N
2 tsp
3 tsp
1 tsp
2 tsp
*2 Tbsp
300 mR
1 tsp
1 tsp
1/2
tsp
Tomato & Basil Loaf
Extra Large
Large
Medium
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
*1/2 cup
410 mR
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
*1/4 cup
360 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
*2 Tbsp
300 mR
1 tsp
1 tsp
1/2
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Chopped tomato
Fresh chooped
basil*
Water
Bread improver,
optional
tsp
Bacon & Cheese Loaf
Extra Large
Dry yeast
Bread flour
Dry milk
Sugar
Bacon bits*
Romano cheese*
Water
Bread improver,
optional
Extra Large
tsp
Muesli Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Toasted muesli*
Water
Bread improver,
optional
tsp=teaspoon Tbsp=tablespoon
Large
Extra Large
Large
Medium
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
3/4 cup (120N)
11/2 tsp
520N
1 tsp
11/2 Tbsp
20N
1 Tbsp
1/2 cup (80N)
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
1/4 cup (40N)
*3 Tbsp
330 mR
*2 Tbsp
320 mR
*1 tsp
230 mR
1 tsp
1 tsp
1/2
tsp
Salami & Parmesan Loaf
Medium
11/4
Extra Large
13/4
tsp
620N
13/4 Tbsp
11/2 Tbsp
*1/2 cup (60N)
*1/2 cup (35N)
380 mR
11/2
tsp
520N
11/2 Tbsp
1 Tbsp
*1/4 cup (45N)
*1/4 cup (25N)
330 mR
tsp
420N
2 tsp
3 tsp
*2 Tbsp(30N)
*2 Tbsp(15N)
270 mR
1 tsp
1 tsp
1/2
tsp
Dry yeast
Bread flour
Dry milk
Sugar
Chopped salami*
Parmesan cheese
Water
Bread improver,
optional
-24-
Large
Medium
13/4
tsp
620N
13/4 Tbsp
11/2 Tbsp
*1 cup
2 Tbsp
410 mR
11/2
tsp
520N
11/2 Tbsp
1 Tbsp
*1/2 cup
1 Tbsp
360 mR
11/4 tsp
420N
2 tsp
3 tsp
*1/4 cup
1 Tbsp
300 mR
1 tsp
1 tsp
1/2
tsp
Basic
tsp=teaspoon Tbsp=tablespoon
Sundried Tomato & Basil Loaf
Dry yeast
Bread flour
Dry milk
Sugar
Olive oil
Chopped sundried
tomato*
Dried basil
Water
Bread improver,
optional
Extra Large
Large
Medium
Extra Large
13/4 tsp
620N
13/4 Tbsp
11/2 Tbsp
11/2 Tbsp
11/2 tsp
520N
11/2 Tbsp
1 Tbsp
1 Tbsp
11/4 tsp
420N
2 tsp
3 tsp
2 tsp
13/4
*1/2 cup
2 Tbsp
410 mR
*1/4 cup
1 Tbsp
360 mR
*2 Tbsp
2 tsp
300 mR
tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
*3 Tbsp
*3 Tbsp
*3 Tbsp
410 mR
11/2
tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
*2 Tbsp
*2 Tbsp
*2 Tbsp
360 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
*1 Tbsp
*1 Tbsp
*1 Tbsp
300 mR
1 tsp
1 tsp
1/2
1 tsp
1 tsp
1/2
tsp
Extra Large
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Pumpkin seeds*
Sunflower seeds*
Poppy seeds*
Water
Bread improver,
optional
Large
Medium
tsp
Raisin Loaf
Pistachio Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Pistachios, chopped*
Water
Bread improver,
optional
Mixed Seed Loaf
Large
Medium
13/4
tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
*1/2 cup
410 mR
11/2
11/4
tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
*1/4 cup
360 mR
tsp
420N
1 tsp
2 tsp
15N
3 tsp
*2 Tbsp
300 mR
1 tsp
1 tsp
1/2
tsp
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Raisins*
Cinnamon
Water
Bread improver,
optional
-25-
Extra Large
Large
Medium
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
*3/4 cup
1 Tbsp
410 mR
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
*1/2 cup
2 tsp
360 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
*1/4 cup
1 tsp
300 mR
1 tsp
1 tsp
1/2
tsp
Basic
Sweet Breads
tsp=teaspoon Tbsp=tablespoon
Banana Pecan Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Pecans*
Mashed banana
Water
Bread improver,
optional
Mango & Macadamia Bread
Extra Large
Large
Medium
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
*1/3 cup
1 (90N)
340 mR
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
*1/4 cup
1/2 (45N)
330 mR
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
*2 Tbsp
1/4 (20N)
230 mR
1 tsp
1 tsp
1/2
tsp
Apricot & Sunflower Seed Loaf
Extra Large
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sunflower seeds*
Diced dried apricots*
Water
Bread improver,
optional
13/4
Large
Dry yeast
Bread flour
Salt
Dry milk
Butter
Dried chopped
mango*
Chopped
macadamia nuts*
Water
Bread improver,
optional
Large
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
11/4 tsp
420N
1 tsp
2 tsp
15N
Medium
*1/2 cup
*3 Tbsp
*2 Tbsp
*1/2 cup
410 mR
*3 Tbsp
360 mR
*2 Tbsp
300 mR
1 tsp
1 tsp
1/2
tsp
Chocolate Nut Bread
Medium
Extra Large
11/4
13/4
tsp
620N
2 tsp
13/4 Tbsp
*1/2 cup
11/2
tsp
520N
2 tsp
11/2 Tbsp
*1/4 cup
11/4 tsp
420N
1 tsp
2 tsp
*2 Tbsp
*1/2 cup
2 tsp
410 mR
*1/4 cup
1 tsp
360 mR
*2 Tbsp
1/2 tsp
300 mR
1 tsp
1 tsp
1/2
tsp
620N
2 tsp
13/4 Tbsp
25N
*1/2 cup
*1/2 cup
410 mR
11/2
tsp
520N
2 tsp
11/2 Tbsp
20N
*1/4 cup
*1/4 cup
360 mR
tsp
420N
1 tsp
2 tsp
15N
*2 Tbsp
*2 Tbsp
300 mR
1 tsp
1 tsp
1/2
tsp
Dry yeast
Bread flour
Salt
Dry milk
Choc bits*
Mixed chopped
nuts*
Cocoa
Water
Bread improver,
optional
Mixed Fruit Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Mixed dried fruit,
diced*
All spice
Water
Bread improver,
optional
Extra Large
Extra Large
Large
13/4 tsp
620N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
11/2 tsp
520N
2 tsp
11/2 Tbsp
20N
1 Tbsp
11/4 tsp
420N
1 tsp
2 tsp
15N
3 tsp
Medium
*2/3 cup
3 tsp
410 mR
*1/2 cup
2 tsp
360 mR
*1/4 cup
1 tsp
300 mR
1 tsp
1 tsp
1/2
tsp
-26-
Large
Medium
tsp
Whole wheat
tsp=teaspoon Tbsp=tablespoon
Basic Wholemeal
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Sugar
Water
Bread improver,
optional
Sesame & Bran Loaf
Extra Large
Large
Medium
Extra Large
13/4 tsp
450N
150N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
410 mR
11/2 tsp
370N
125N
2 tsp
11/2 Tbsp
20N
1 Tbsp
360 mR
11/4 tsp
300N
100N
1 tsp
2 tsp
15N
3 tsp
300 mR
13/4
1 tsp
1 tsp
1/2
tsp
450N
150N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
1/2 cup
2 Tbsp
11/2 Tbsp
410 mR
11/2
tsp
370N
125N
2 tsp
11/2 Tbsp
20N
1 Tbsp
1/4 cup
1 Tbsp
1 Tbsp
360 mR
11/4 tsp
300N
100N
1 tsp
2 tsp
15N
3 tsp
2 Tbsp
2 tsp
2 tsp
300 mR
1 tsp
1 tsp
1/2
tsp
Medium
tsp
Peanut & Sesame Loaf
Whole Wheat Rapid
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Sugar
Water
Bread improver,
optional
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Sugar
Unprocessed bran
Sesame seeds
Golden syrup
Water
Bread improver,
optional
Large
Extra Large
Large
Medium
Extra Large
21/4 tsp
450N
150N
2 tsp
11/2 Tbsp
25N
2 Tbsp
410 mR
2 tsp
370N
125N
2 tsp
1 Tbsp
20N
1/2 Tbsp
350 mR
11/2 tsp
300N
100N
11/2 tsp
1 Tbsp
15N
1 Tbsp
300 mR
13/4
tsp
450N
150N
2 tsp
13/4 Tbsp
11/2 Tbsp
1/2 cup
3 Tbsp
410 mR
11/2
tsp
370N
125N
2 tsp
11/2 Tbsp
1 Tbsp
1/4 cup
2 Tbsp
360 mR
11/4 tsp
300N
100N
1 tsp
2 tsp
3 tsp
2 Tbsp
1 Tbsp
300 mR
1 tsp
1 tsp
1/2
1 tsp
1 tsp
1/2
tsp
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Sugar
Peanut butter
Sesame seeds
Water
Bread improver,
optional
Large
Medium
tsp
Whole Wheat Sandwich Bread
Whole Wheat Spice Loaf
(one size only)
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Sugar
Water
Bread improver, optional
11/4 tsp
320N
100N
11/4 tsp
2 tsp
15N
21/2 tsp
315 mR
1 tsp
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Raw sugar
Cinnamon
Nutmeg
Water
Bread improver,
optional
-27-
Extra Large
Large
Medium
11/2 tsp
450N
150N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
11/2 Tbsp
1 Tbsp
410 mR
11/4 tsp
370N
125N
2 tsp
11/2 Tbsp
20N
1 Tbsp
1 Tbsp
2 tsp
360 mR
11/4 tsp
300N
100N
1 tsp
2 tsp
15N
2 tsp
2 tsp
1 tsp
300 mR
1 tsp
1 tsp
1/2
tsp
Whole wheat
tsp=teaspoon Tbsp=tablespoon
Orange Poppyseed Loaf
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Sugar
Poppy seeds
Orange rind
Water
Bread improver,
optional
Cheese & Chive Loaf
Extra Large
Large
Medium
13/4 tsp
450N
150N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
1/2 cup
3 Tbsp
410 mR
11/2 tsp
370N
125N
2 tsp
11/2 Tbsp
20N
1 Tbsp
1/4 cup
2 Tbsp
360 mR
11/4 tsp
300N
100N
1 tsp
2 tsp
15N
3 tsp
2 Tbsp
1 Tbsp
300 mR
1 tsp
1 tsp
1/2
tsp
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Sugar
Cracked wheat
Water
Bread improver,
optional
Large
Medium
13/4
tsp
450N
150N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
1/2 cup
410 mR
11/2
11/4
tsp
370N
125N
2 tsp
11/2 Tbsp
20N
1 Tbsp
1/4 cup
360 mR
tsp
300N
100N
1 tsp
2 tsp
15N
3 tsp
2 Tbsp
300 mR
1 tsp
1 tsp
1/2
tsp
Rosemary & Thyme Loaf
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Sugar
Rosemary
Thyme
Water
Bread improver,
optional
Extra Large
Large
13/4 tsp
450N
150N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
11/2 tsp
370N
125N
2 tsp
11/2 Tbsp
20N
1 Tbsp
11/4 tsp
300N
100N
1 tsp
2 tsp
15N
3 tsp
Medium
1/2 cup
2 Tbsp
400 mR
1/4 cup (25N)
1 Tbsp
350 mR
2 Tbsp (15N)
2 tsp
290 mR
1 tsp
1 tsp
1/2
tsp
Chinese Chive Loaf
Cracked Wheat Bread
Extra Large
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Sugar
Grated romano
cheese
Chives
Water
Bread improver,
optional
Extra Large
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Sugar
Chives
Chinese five spice
Hoi Sin sauce
Water
Bread improver,
optional
Large
Medium
13/4
tsp
450N
150N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
2 Tbsp
2 Tbsp
2 Tbsp
390 mR
11/2
tsp
370N
125N
2 tsp
11/2 Tbsp
20N
1 Tbsp
1 Tbsp
1 Tbsp
1 Tbsp
340 mR
11/4 tsp
300N
100N
1 tsp
2 tsp
15N
3 tsp
2 tsp
2 tsp
2 tsp
280 mR
1 tsp
1 tsp
1/2
tsp
Hi-Fibre Loaf
Extra Large
Large
Medium
13/4 tsp
450N
150N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
3 Tbsp
3 Tbsp
410 mR
11/2 tsp
370N
125N
2 tsp
11/2 Tbsp
20N
1 Tbsp
2 Tbsp
2 Tbsp
360 mR
11/4 tsp
300N
100N
1 tsp
2 tsp
15N
3 tsp
1 Tbsp
1 Tbsp
300 mR
1 tsp
1 tsp
1/2
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Sugar
Water
Bread improver,
optional
Extra Large
Large
Medium
13/4 tsp
450N
150N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
410 mR
11/2 tsp
370N
125N
2 tsp
11/2 Tbsp
20N
1 Tbsp
360 mR
11/4 tsp
300N
100N
1 tsp
2 tsp
15N
3 tsp
300 mR
1 tsp
1 tsp
1/2
Use High Fibre flour
tsp
-28-
tsp
Whole wheat
tsp=teaspoon Tbsp=tablespoon
Whole Wheat Raisin Beep Recipes
ingredinents with * should be added on the beep.
Walnut & Honey Loaf
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Honey
Chopped walnuts*
Water
Bread improver,
optional
Date & Nut Loaf
Extra Large
Large
Medium
13/4 tsp
450N
150N
2 tsp
13/4 Tbsp
25N
2 Tbsp
*1/2 cup
410 mR
11/2 tsp
370N
125N
2 tsp
11/2 Tbsp
20N
1 Tbsp
*1/3 cup
360 mR
11/4 tsp
300N
100N
1 tsp
2 tsp
15N
1 tsp
*1/4 cup
300 mR
1 tsp
1 tsp
1/2
tsp
Extra Large
13/4
tsp
450N
150N
2 tsp
13/4 Tbsp
25N
11/2 Tbsp
*3/4 cup
1 Tbsp
410 mR
1 tsp
Large
Large
Medium
13/4 tsp
450N
150N
2 tsp
13/4 Tbsp
25N
*1/2 cup
*1/2 cup
410 mR
11/2 tsp
370N
125N
2 tsp
11/2 Tbsp
20N
*1/3 cup
*1/3 cup
360 mR
11/4 tsp
300N
100N
1 tsp
2 tsp
15N
*1/4 cup
*1/4 cup
300 mR
1 tsp
1 tsp
1/2
tsp
Medium
Extra Large
11/4
13/4
tsp
450N
150N
2 tsp
13/4 Tbsp
25N
*1/2 cup
*1/2 cup
410 mR
11/2
tsp
370N
125N
2 tsp
11/2 Tbsp
20N
*1/4 cup
*1/4 cup
360 mR
11/4 tsp
300N
100N
1 tsp
2 tsp
15N
*2 Tbsp
*2 Tbsp
300 mR
1 tsp
1 tsp
1/2
11/2
tsp
370N
125N
2 tsp
11/2 Tbsp
20N
1 Tbsp
*1/2 cup
2 tsp
360 mR
tsp
300N
100N
1 tsp
2 tsp
15N
3 tsp
*1/4 cup
1 tsp
300 mR
1 tsp
1/2
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Chopped walnuts*
Sunflower seeds*
Water
Bread improver,
optional
tsp
Cinnamon & Nut Loaf
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Chopped mixed
nuts*
Honey
Cinnamon
Water
Bread improver,
optional
Extra Large
Walnut & Sunflower Loaf
Raisin Loaf
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Sugar
Raisins*
Cinnamon
Water
Bread improver,
optional
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Chopped pecans*
Chopped dates*
Water
Bread improver,
optional
Extra Large
Large
13/4 tsp
450N
150N
2 tsp
13/4 Tbsp
25N
11/2 tsp
370N
125N
2 tsp
11/2 Tbsp
20N
11/4 tsp
300N
100N
1 tsp
2 tsp
15N
Medium
*1/2 cup
2 Tbsp
1 Tbsp
410 mR
*1/4 cup
1 Tbsp
2 tsp
360 mR
*2 Tbsp
2 tsp
1 tsp
300 mR
1 tsp
1 tsp
1/2
tsp
-29-
Large
Medium
tsp
Multigrain
tsp=teaspoon Tbsp=tablespoon
Basic Multigrain Loaf
Dry yeast
Bread flour
Whole wheat flour
Salt
Dry milk
Butter
Sugar
Multigrain cereals
Water
Bread improver, optional
11/2 tsp
125N
370N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1/4 cup (approx. 70N)
360 mR
1 tsp
Buckwheat & Apricot Loaf
Dry yeast
Bread flour
Whole wheat flour
Salt
Dry milk
Butter
Sugar
Buckwheat
Diced dried apricots
Water
Bread improver, optional
11/2 tsp
100N
400N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1/4 cup
1/4 cup
400 mR
1 tsp
Rye Flake Loaf
Dry yeast
Bread flour
Whole wheat flour
Salt
Dry milk
Butter
Sugar
Whole grain rye flakes
Water
Bread improver, optional
Linseed & Soy Loaf
Dry yeast
Bread flour
Whole wheat flour
Salt
Dry milk
Butter
Sugar
Linseeds
Soy grits
Water
Bread improver, optional
11/2 tsp
100N
400N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1/4 cup
1/4 cup
400 mR
1 tsp
Wheatgerm & Rosemary Loaf
Dry yeast
Bread flour
Whole wheat flour
Salt
Dry milk
Butter
Sugar
Wheatgerm
Rosemary
Water
Bread improver, optional
11/2 tsp
100N
400N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1/4 cup
1 Tbsp
400 mR
1 tsp
Five Flakes Loaf
11/2 tsp
100N
400N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1/4 cup
400 mR
1 tsp
Dry yeast
Bread flour
Whole wheat flour
Salt
Dry milk
Butter
Sugar
Five flakes
Water
Bread improver, optional
-30-
11/2 tsp
100N
400N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1/2 cup
400 mR
1 tsp
Multigrain
tsp=teaspoon Tbsp=tablespoon
Bran Loaf
Dry yeast
Bread flour
Whole wheat flour
Salt
Dry milk
Butter
Sugar
Unprocessed bran
Water
Bread improver, optional
Oat Groat & Thyme Loaf
11/2 tsp
100N
350N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1/4 cup
400 mR
1 tsp
Oatmeal & Sultana Loaf
Dry yeast
Bread flour
Whole wheat flour
Salt
Dry milk
Butter
Sugar
Rolled oats
Sultanas
Water
Bread improver, optional
11/2 tsp
100N
400N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1/4 cup
2 Tbsp
400 mR
1 tsp
Dry yeast
Bread flour
Whole wheat flour
Salt
Dry milk
Butter
Sugar
Organic oat groats
Thyme
Water
Bread improver, optional
Millet & Pepita Loaf
Dry yeast
Bread flour
Whole wheat flour
Salt
Dry milk
Butter
Sugar
Rolled millet
Pepitas
Water
Bread improver, optional
Buckwheat Loaf
Dry yeast
Bread flour
Whole wheat flour
Salt
Dry milk
Butter
Sesame seeds
Buckwheat
Oat bran
Brown sugar
Water
Bread improver, optional
11/2 tsp
100N
400N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1/4 cup
1 Tbsp
400 mR
1 tsp
11/2 tsp
100N
400N
2 tsp
11/2 Tbsp
23N
3 Tbsp
3 Tbsp
2 Tbsp
2 Tbsp
400 mR
1 tsp
-31-
11/2 tsp
100N
400N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1/4 cup
1/4 cup
400 mR
1 tsp
French
tsp=teaspoon Tbsp=tablespoon
French Bread
Dry yeast
Bread flour
Salt
Butter
Water
Bread improver, optional
Tarragon & Thyme Loaf
11/2 tsp
500N
1 tsp
5N
300 mR
1 tsp
Dry yeast
Bread flour
Salt
Butter
Tarragon
Thyme
Water
Bread improver, optional
11/2 tsp
500N
1 tsp
5N
1 Tbsp
1 Tbsp
300 mR
1 tsp
Bread Mixes
tsp=teaspoon Tbsp=tablespoon
When baking with bread mixes, the following formulas should be followed.
Kitchen Collection Breadmix
Defiance Breadmix
White Bread
White Bread
(Use the BASIC BAKE mode)
(Use the BASIC BAKE mode)
Extra Large
Dry yeast
Flour mix
Water
21/4
tsp
700N
470 mR
Large
2 tsp
600N
420 mR
Medium
Extra Large
11/2
21/4
Dry yeast
Flour mix
Water
tsp
500N
350 mR
tsp
700N
420 mR
Large
2 tsp
600N
410 mR
Medium
11/2 tsp
500N
350 mR
Whole Wheat Bread
Whole Wheat Bread
(Use the WHOLE WHEAT BAKE mode)
(Use the WHOLE WHEAT BAKE mode)
Extra Large
Dry yeast
Flour mix
Water
21/4 tsp
700N
480 mR
Large
Medium
2 tsp
600N
420 mR
11/2 tsp
500N
350 mR
Dry yeast
Flour mix
Water
Extra Large
Large
21/4 tsp
700N
440 mR
2 tsp
600N
410 mR
Medium
11/2 tsp
500N
360 mR
Multigrain Bread
Multigrain Bread
(Use the MULTIGRAIN BAKE mode)
(Use the MULTIGRAIN BAKE mode)
Extra Large
Dry yeast
Flour mix
Water
21/4
tsp
700N
450 mR
Large
2 tsp
600N
420 mR
Medium
Extra Large
11/2
21/4
Dry yeast
Flour mix
Water
tsp
500N
350 mR
-32-
tsp
700N
420 mR
Large
2 tsp
600N
410 mR
Medium
11/2 tsp
500N
350 mR
Dough
Dinner Rolls
(Use BASIC DOUGH Mode)
Roll each cone
5
into a wedge
shape, approximately
Ingredients: Makes 18
2 tsp
400N
13/4 Tbsp
2 tsp
3 Tbsp
45N
350 mR
1/2 tsp
dry yeast
bread flour
sugar
salt
dry milk powder
butter
water
bread improver, optional
1/2
cm thick, using a
rolling pin.
Starting with the
6
wider end, roll up
the wedge loosely
1 egg, beaten for brushing on top
2 Tablespoon poppy seeds, optional for
sprinkling on top
2 Tablespoon sesame seeds, optional for
sprinkling on top
(1 cup bread flour, extra for kneading)
towards the narrower
end.
Method:
Place seam side
7
down on a
greased baking tray.
1 onMakepagethe11.dough according to instructions
Knead dough on a lightly floured surface
2
until it becomes elastic and springs back
when touched.
Divide the dough
3
into 18 equal
portions. Roll each
Cover and let rise
8
in a warm place
for 30 – 40 minutes
portion into a ball.
Cover with a slightly
damp cloth and rest in
a warm place for 20
minutes until almost
doubled in size.
until almost doubled
in size.
Brush rolls with
9
beaten egg,
sprinkle with poppy
Roll one end of
the ball on a
lightly floured surface
to make a cone.
4
seeds or sesame
seeds if desired. Bake in
a preheated 160゜
C oven
for 25-30 minutes or
until golden brown.
Remove from oven
and cool on a wire rack.
-33-
Dough
Croissants
(Use BASIC DOUGH Mode)
Fold the
6
remaining third
on top. Seal edges.
Ingredients: Makes 18
2 tsp
475N
1/4 cup
3 Tbsp
2 tsp
30N
350 mR
1 tsp
dry yeast
bread flour
sugar
dry milk
salt
butter
water
bread improver, optional
Rest the dough in
the refrigerator for
20 to 30 minutes.
Place the dough at
7
right angles to the
previous position in
#5. Roll out into
30 cm square. Fold
into thirds. Wrap and
place into refrigerator
for 20 to 30 minutes.
Roll and fold twice
more. Wrap and chill
after each folding. After
the final folding, chill
several hours or
overnight.
250N butter, chilled for folding in the dough
1 egg, beaten for brushing on top
Method:
1 onMakepagethe11.dough according to instructions
Roll 250Nof
2
chilled butter
between two sheets
Spread the dough
8
for the final time
into 30 cm square.
of plastic wrap into a
17×25 cm rectangle.
Chill at least 1 hour.
3
Cut dough into 9 equal
squares. Cut each
square diagonally to
form two triangles.
Roll up each
9
triangle loosely,
starting from the
Turn the dough into a greased bowl. Place in
the refrigerator for 30 minutes.
side opposite the
point. Curve ends.
Roll out the
dough on a
lightly floured
surface into a
30cm square.
4
Place seam
10
side down on
a greased baking
pan. Cover and place
in warm area for 30 –
50 minutes or until
almost doubled in
size.
Place the rolled
out butter over
two-thirds of the
dough.
Fold the third
without butter over
the centre third.
5
Brush with beaten egg. Bake in a preheated
11
200゜
C oven for 15 to 20 minutes or until
golden brown.
-34-
Dough
Brioche
Chicken Buns
(Use BASIC DOUGH Mode)
(Use BASIC DOUGH Mode)
Use the Dinner Roll Dough ingredients for
chicken buns.
Ingredients: Makes 12
3 tsp
475N
4 Tbsp
4 Tbsp
2 tsp
125N
3
200 mR
1 tsp
yeast
bread flour
milk powder
sugar
salt
butter
eggs
water
bread improver, optional
Filling:
300N
chicken mince
1
large onion finely chopped
2 Tbsp
sour cream
1 tsp
cracked black pepper
1 tsp
thyme
1 egg, beaten for brushing on top
Method:
1 egg, beaten for brushing on top
12 brioche moulds or muffing pans
(1 cup bread flour, extra for kneading)
Make the dough according to instructions on
1 page
11.
Method:
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when
touched.
the dough according to instructions on
1 Make
page 11.
Divide the dough into 12 equal portions. Roll
3 each portion into a ball. Cover and let rest in a
warm place for 10 minutes.
Place the dough in a greased bowl. Cover
with a plastic wrap and rest the dough in the
refrigerator for 30 minutes.
2
4 Combine all filling ingredients.
Knead dough on a lightly floured surface until
it becomes elastic and springs back
when touched.
3
Flatten each dough portion into a circle. Place
5
a tablespoon of the filling onto dough.
Twist edges together to enclose filling.
Divide dough into 12 balls.
4 Divide
each ball into 1 large and 1 small ball.
Neaten shape of bun.
Place each large
5
ball in a greased
brioche (muffin) cup.
Place seam side down on a greased baking
6
tray. Cover and let rise in a warm place for
30-40 minutes until almost doubled in size.
With floured fingers,
make an indentation
in each large ball.
Place the small ball in
each indentation.
Cover and let rise in
a warm place for 3040 minutes or until
almost doubled in size.
Brush buns with beaten egg.
7
Bake in a preheated 200゜
C oven for 15-20
minutes or until golden brown.
Serve warm.
Brush rolls with the beaten egg.
6
Bake in a preheated 200゜
C oven for
10-15 minutes or until golden brown.
-35-
Dough
Sweet Rolls
Finger Buns
(Use BASIC DOUGH Mode)
(Use BASIC RAISIN DOUGH Mode)
Ingredients: Makes 1 large
2 tsp
400N
125N
1 Tbsp
1/2 tsp
1 tsp
Ingredients: Makes 12
dry yeast
plain flour
butter
sugar
mixed spice
grated lemon rind
2 tsp
450N
1/4 cup
1/2 tsp
1/3 cup
50N
1/2 cup
3/4 cup
1 egg, beaten for brushing on top
Filling:
butter, extra
60N
1/4 cup
brown sugar
mixed dried fruit
1 cup
1/2 tsp
mixed spice
Icing:
1/2 cup
icing sugar
milk
1–2 Tbsp
(1 cup plain flour, extra for kneading)
dry yeast
plain flour
milk powder
salt
sugar
butter
sultanas*
water
1 egg, beaten for brushing on top
Icing:
1 cup
icing sugar
15N
butter
2–3 Tbsp
water
pink food colouring
(1 cup plain flour, extra for kneading)
* add at the beep
Method:
Method:
Make dough according to instructions on
1 page
11.
Make the dough according to instructions on
page 11.
1
floured board, roll out dough into
Knead dough on a lightly floured surface until
2 Ontwoa30lightly
x 20cm rectangles.
2
it becomes elastic and springs back when
touched. Divide dough into 12.
Beat extra butter and brown sugar in a small bowl.
3 Spread butter and sugar all over the dough.
and let rest in a warm place for
Top with fruit and spice.
3 30Cover
mimnutes.
dough up Swiss-roll style, beginning with the
4 Roll
long side.
4 Shape each ball into 10cm long ovals.
Slice each roll into 10 pieces. Place rolls cut side
Cover and place in a warm place for 20 minutes
5
up, in a greased ring tin. Cover and place in a
5
until almost doubled in size.
warm place for 20 – 25 minutes until almost doubled
size.
Brush dough with beaten egg. Bake in a
6
preheated 180°
C oven for 15 – 20 minutes or
Brush rolls with milk. Bake in a preheated 200°
C
until golden brown.
6 oven for 25 – 30 minutes.
Icing: mix all ingredients until smooth.
Icing: mix all ingredients until smooth. Spread
7
Spread over rolls when cooled.
7 over rolls when cooled.
-36-
Dough
Hot Cross Buns
Pull-a-Part Bread
(Use BASIC RAISIN DOUGH Mode)
(Use BASIC RAISIN DOUGH Mode)
Ingredients: Makes 12
Ingredients: Makes 2
2 tsp
dry yeast
475N
bread flour
3 Tbsp
milk powder
13/4 Tbsp
sugar
2 tsp
salt
2 tsp
cinnamon
2 tsp
mixed spice
1 cup
mixed dried fruit*
45N
butter
350 mR
water
1 tsp
bread improver, optional
(1 cup bread flour, extra for kneading)
2 tsp
500N
1 Tbsp
2 tsp
11/2 Tbsp
23N
360 mR
1/2 tsp
dry yeast
bread flour
sugar
salt
dry milk
butter
water
bread improver, optional
1/2
cup
sun-dried tomatoes*
cup
cubed cheese*
1/4 cup
ripped basil*
1/4 cup
halved olives*
1 egg, beaten for brushing on top
(1 cup bread flour, extra for kneading)
1/2
* add at the beep
Method:
* add at the beep
Make the dough according to instructions on
1 page
11.
Method:
Make dough according to instructions on page
1 11.
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when
touched.
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when
touched. Divide dough into two balls.
Divide the dough into 15 equal portions. Roll
each portion into a ball. Cover and let rest in a
warm place for 30 minutes until almost doubled
in size.
3
Place dough into two greased 20 x 10cm
3
baking tins. Cover and let rise in a warm place
for 30–40 minutes.
To Make Crosses:
4
Mix together 1 cup flour with approximately
150mR water until smooth. Pipe crosses over risen
Brush with beaten egg.
4 Bake in a preheated 200 ゜C oven for 20–25
minutes or until golden brown.
buns.
Bake in a preheated 200゜
C oven for
5 20–25
minutes.
To Make Glaze:
6
Place 1 teaspoon of gelatine, 2 tablespoons
water and 1 tablespoon sugar into a 1 cup jug.
Heat in a microwave oven on MEDIUM power
for 1 to 2 minutes.
Brush glaze onto hot buns. Serve hot or cold.
-37-
Dough
Pizza
Focaccia
(Use PIZZA DOUGH Mode)
(Use PIZZA DOUGH Mode)
Ingredients: Makes 6 small or 2 large
Ingredients: Makes 1 large
1 tsp
475N
1
13/4 Tbsp
1 tsp
20N
350 mR
2 tsp
475N
2 Tbsp
2 Tbsp
2 tsp
2 Tbsp
330 mR
1 tsp
dry yeast
bread flour
milk powder
sugar
salt
butter
water
dry yeast
bread flour
milk powder
sugar
salt
olive oil
water
bread improver, optional
2/3
cup tomato paste, for brushing on top
3 cups Mozzarella cheese, for sprinkling on top
Topping:
1/4 cup
olive oil
1 Tbs
fine sea salt
2 tsp
dried oregano
2 tsp
dried basil
(1 cup bread flour, extra for kneading)
Method:
Make the dough according to instructions on
1 page
11.
Method:
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when
touched.
Make the dough according to instructions on
1 page
11.
into 6 balls or 2 large balls, and place
3 inDivide
warm area for 10 minutes.
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when
touched.
Shape each ball into a flat circle. Place the
4 circles
on a baking tray and prick with a fork.
5
Shape into a flat circle, place on a baking tray,
3
make holes with the end of a wooden spoon
5 cm apart over the surface of the dough.
Let rest for 15 minutes at room
temperature.
Brush each circle with 2 tablespoons tomato
6
paste. Sprinkle with Mozzarella cheese.
Top with your favourite topping, such as sliced
Cover and let rest in a warm place for 20-25
4 minutes
until almost doubled in size.
onions, pepperoni, cooked sausage, capsicum
or olives.
Brush surface with olive oil, sprinkle with sea
5 salt,
oregano and basil.
Bake in a preheated 210゜
C oven for 15-20
7 minutes.
Bake in a preheated 210゜
C oven for 26-30
6 minutes.
-38-
Dough
Pepperoni Bread Stick
French Bread
(Use FRENCH DOUGH Mode)
(Use FRENCH DOUGH Mode)
Ingredients: Makes 2
Ingredients: Makes 2
1 tsp
400N
1 tsp
5N
300 mR
1/2 tsp
2 tsp
475N
21/2 Tbsp
2 tsp
2 tsp
10N
350 mR
dry yeast
bread flour
salt
butter
water
bread improver, optional
dry yeast
bread flour
gluten flour
sugar
salt
butter
water
1 egg, beaten for brushing on top
Filling:
1
1 egg white, beaten for brushing on top
Poppy seeds for sprinkling on top
pepperoni/cabanossi,
chopped
roasted capsicum
garlic powder
cheese
(1 cup bread flour, extra for kneading)
2
1 tsp
1 cup
(1 cup bread flour, extra for kneading)
Method:
Make the dough according to instructions on
1 page
11.
Method:
1
Let the dough rest in a greased bowl for
2 20-30
minutes.
Make the dough according to instructions on
page 11.
Knead dough on a lightly floured surface until
3
it becomes elastic and springs back when
touched.
Place the dough in a greased bowl. Cover
with a plastic wrap and rest the dough in the
refrigerator for 20 – 30 minutes.
2
Divide the dough into 2 balls. Cover and let
4 rest
in a warm place for 20 minutes.
Knead dough on a lightly floured surface until
it becomes elastic and springs back when
touched.
3
Shape each ball into a flat rectangle. Roll up
5 tightly
from long side; seal well. Taper ends.
the dough into 2 balls. Cover and
4 letDivide
rest in a warm place for 20 minutes.
Place on a greased baking tray. With a sharp
6
knife, make 3 or 4 diagonal cuts about / cm
deep across top of the loaves. Cover and let rise
12
Roll out dough in two 20 x 30cm rectangles.
Place filling in centre of dough, roll up dough,
like a Swiss-roll, beginning with the long end.
5
in a warm place for 30–40 minutes until almost
doubled in size.
Place on a greased baking tray, seam side
6
down. Cover and let rise in a warm place for
30 minutes until almost doubled in size.
Brush with beaten egg white, sprinkle with
7 poppy
seeds.
in a preheated 200゜
C oven for 25-30
8 Bake
minutes or until golden brown.
Brush with egg. Bake in a preheated 200゜
C
oven for 25-30 minutes or until golden
brown.
7
-39-
Dough
Malt Bread
Whole Wheat Raisin Rolls
(Use WHOLE WHEAT RAISIN DOUGH Mode)
(Use WHOLE WHEAT RAISIN DOUGH Mode)
Ingredients: makes 1 large
Ingredients: Makes 16
dry yeast
2 tsp
plain wholemeal flour
450N
bread flour
50N
ground cinnamon
2 tsp
milk powder
1 tsp
sugar
1 tsp
raisins*
30N
butter
1 Tbsp
treacle
1 Tbsp
liquid malt
1 Tbsp
water
125 mR
Glaze:
warm milk
1 Tbsp
1/2 tsp
liquid malt
(1 cup plain wholemeal flour, extra for kneading)
11/4 tsp
400N
2 tsp
11/3 Tbsp
20N
1/4 cup +1 tsp
1/3 cup
1 Tbsp
370 mR
dry yeast
wholemeal bread flour
salt
milk powder
butter
gluten flour
raisins*
cinnamon
water
1 egg, beaten to brushing on top
(1 cup wholemeal bread flour, extra for kneading)
* add at the beep
Method:
* add at the beep
Make the dough according to instructions on
1 page
11.
Method:
dough according to Dinner Roll instructions
1 Make
on page 11.
dough on a lightly floured surface until
2 itKnead
becomes elastic and springs back when touched.
Divide the dough into 16 equal portions.
2
Shape each portion into a roll.
(Follow instructions on Dinner Rolls, P.33.)
Place on a greased baking tray. Cover and
3
let rise in a warm place for 30-35 minutes
until almost doubled in size.
3 Cover and let rest in a warm place for 20 minutes.
Roll out dough into a 20cm square. Roll up and
Brush rolls with beaten egg, garnish with
4
place on a greased baking tray with the seam side
4
sliced almonds and sugar, if desired.
down.
Cover and let rise in a warm place for 40 minutes
5 until
almost doubled in size.
Brush with combined milk and malt.
6
Bake in a preheated 180°
C oven for 40 minutes
or until golden brown.
-40-
Bake in a preheated 190°
C oven for 15-20
5 minutes.
Dough
Braided bread
Multigrain buns
(Use MULTIGRAIN DOUGH mode)
(Use MULTIGRAIN DOUGH mode)
Ingredients: Makes 2
Ingredients: Makes 12
11/4 tsp
475N
2 tsp
13/4 Tbsp
20N
21/2 Tbs
1/2 cup
350 mR
1/2 tsp
1 tsp
390N
1/4 cup
2 tsp
13/4 Tbsp
15N
1 Tbsp
2 Tbsp
350 mR
1/2 tsp
dry yeast
bread flour
salt
milk powder
butter
sugar
five flakes
water
bread improver, optional
dry yeast
wholemeal flour
gluten flour
salt
milk powder
butter
sugar
unprocessed bran
water
bread improver, optional
1 egg, beaten for brushing on top
1 egg, beaten for brushing on top
Method:
Method:
Make the dough according to instructions on
1
page 11. Divide the dough into 2 equal
portions.
Make the dough according to instructions on
1 page
11.
Divide the dough into 12 equal portions. Working
2
with one portion at a time, wrap raisins with
each dough.
Divide each dough into 3 equal portions. Roll
2 each
portion into a smooth rope.
Pinch ropes together at top, braid loosely and
3 pinch
ends to seal, tucking them underneath.
into a smooth ball by gently rolling
3 Shape
between your palms.
Place on a greased baking tray. Cover and
4
let rise in a warm place for 30-35 minutes
until almost doubled in size.
5 Brush with beaten egg.
in a preheated 180°
C oven for 15-20
6 Bake
minutes or until golden brown.
Place on a greased baking tray. Cover and
4
let rise in a warm place for 30-35 minutes
until almost doubled in size.
5 Brush with beaten egg.
Bake in a preheated 180°
C oven for 15-20
6 minutes
or until golden brown.
-41-
Bake only
Fruit & Walnut Cake
Butter Cake
150N
tsp
1/2 cup
60N
1
1/3 cup
1 tsp
1/2
150N
1/2 tsp
3/4 cup
90N
2
1/3 cup
1/2 tsp
1/2 tsp
1/2 cup
1/2 cup
1/2 cup
cake flour
baking powder
sugar
butter
egg
milk
vanilla essence
Cooking Time: 40 minutes
Cooking Time: 50 minutes
Chocolate Cake
Raisin & Cinnamon Cake
150N
1/2 tsp
1/2 cup
60N
1
1/3 cup
1 tsp
1/2 cup
1 tsp
whole wheat flour
baking powder
brown sugar
butter
egg
milk
cinnamon
nutmeg
raisins
sultanas
walnuts, chopped
cake flour
baking powder
sugar
butter
egg
milk
vanilla essence
raisins
cinnamon
150N
tsp
1/2 cup
60N
1
1/3 cup
1 tsp
3 Tbsp
1/2
Cooking Time: 50 minutes
cake flour
baking powder
sugar
butter
egg
milk
vanilla essence
cocoa
Cooking Time: 50 minutes
Method:
1 Sift flour into a bowl.
Soften butter at room temperature. Add sugar
2 and
beat well until creamy.
Add eggs one by one and beat further until the
3 mixture
resembles frothy cream.
flour and baking powder a half portion at
4 Add
a time and mix well.
5 Add remaining ingredients.
Remove the kneading blade from the bread
6 pan
and pour the mixture into the bread pan.
Select BAKE ONLY mode and enter the
7 cooking
time on the timer.
Test with a skewer to see if the centre is
8
cooked. If it is not, select the same mode again
and enter a further 5–10 minutes on the timer.
Take the bread pan out using oven gloves and
9
leave to stand for 5 minutes before removing
from the bread pan and allowing to cool.
-42-
DZ50R132
M0998-1098
Printed in Japan
Download PDF

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