HOME BAKERY

Instruction Leaflet and Recipes

MODEL ABM11

Visit our website at www.BuyPrima.com

••••

INDEX

Introduction

1 Bread

2 About Bread Makers

3 Ingredients

4 Flour

5 Brown Flour or Farmhouse Flour

6 Wholemeal or Whole-Wheat Flour

7 Yeast

8 Salt

9 Butter or Fat

10 Sugar

11 Water

12 Other Ingredients

13 Environment

14 Storing your bread

15 Check the accessories

16 Get Familiar

17 The Controls

18 The Timer

19 The Programmes and Cycle Time Chart

20 How did it turn out?

21 Frequently asked questions

22 Cleaning

23 Your First Loaf and Recipes

Use your loaf!

Please read the instructions

START HERE

INTRODUCTION

Your Prima Home Bakery is the result of Prima’s many years of experience with bread making machines. Whether you have never made bread before or if you have made your own bread for years, the information in this booklet is essential if you are to obtain the best from your machine.

There are a number of key differences between manual bread making and machine bread making. It is best to approach the subject without any pre-conceived ideas or expectations.

This book has been designed to ensure that you get outstanding results right from the first loaf you make. There are a number of recipes included, which use all the various programmes and functions of the machine. These recipes have been designed to give you an instinctive feel for the machine.

This will create a pattern of success that will eventually lead to your adapting or creating your own recipes. Indeed, you will probably find that most other recipes are variations of those found within this book.

PLEASE KEEP THE BOX AND PACKAGING

THE PACKAGING IS SPECIALLY DESIGNED TO TRANSPORT THE APPLIANCE SAFELY. IF YOU EVER NEED

TO RETURN THE UNIT FOR A SERVICE IN THE FUTURE THERE IS A GOOD CHANCE IT WILL ARRIVE

DAMAGED IF ANY OTHER TYPE OF PACKAGING IS USED.

••••

Important safety information

.

Please read & retain for future reference.

•

Please read through all the instructions before using the bread maker.

•

Be sure to use suitable mains supply 220-240V ~ AC

•

DO NOT touch hot surfaces during operation.

•

DO NOT allow children to operate this machine unsupervised.

•

NEVER place hands/fingers into the bread pan whilst the machine is in use.

•

DO NOT immerse plug, cord or base in water or other liquids.

•

DO NOT use the bread maker outdoors

•

KEEP the bread maker at least 50mm away from walls or any other objects when in use.

•

ALWAYS unplug the appliance when not in use or before cleaning.

•

ALWAYS use on an even surface & check that the rubber feet have a secure grip.

•

DO NOT allow power cord to hang over edge of counter or work surface.

•

ALWAYS use two hands when moving the machine.

•

CLEAN the outside of the bread maker with a damp cloth only.

•

If the unit is dropped or becomes damaged in any way, do not use but call Prima

Service first (number at back of book).

THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY

PLEASE SAVE THESE INSTRUCTIONS

BREADPAN CARE

Experience has shown that the long-term effectiveness of the non-stick coating on your Breadpan, can best be maintained if the following guidelines are adhered to:

•

Ideally, the pan should not be washed at all, because modern concentrated detergents will, over a period of time, cause deterioration of the non-stick surface.

•

The most effective method of cleaning is to wait until the pan is cool and then simply wipe it out with a cloth or piece of kitchen towel moistened with a small amount of cooking oil.

•

The pan reaches a sufficiently high temperature during cooking, to ensure that any bacteria that may be present, is effectively killed.

•

It should also be noted that regular use of Granary type recipes with coarse grains will, because of their abrasive nature, cause wear.

••••

BREAD 1

Bread is one of the oldest foodstuffs we know. Soon after humans first learnt to plant seeds, bread became the staple food of many cultures world wide. Since then each culture has developed it’s own method of making bread using local ingredients and processes unique to them. This trend continues today. Even pre-packed supermarket bread differs in taste and texture from country to country. No matter how varied the range of breads on offer in bakers shops or supermarkets, there is nothing quite like the warm fragrance and taste of fresh home-made bread.

Just a few of the ingredients available from local shops & supermarkets

••••

ABOUT BREAD MAKERS 2

With the continued success of the Prima Home Bakery it is nice to know that technology is actually helping to preserve the art of home bread making for generations to come.

Like most kitchen appliances, your bread maker is a labour-saving device.

The principal benefit is that all the kneading, rising and baking is performed within a space saving, self-contained unit. Your Prima Home Bakery will easily produce superb loaves time and again provided the user follows the instructions and understands a few basic principles. Unless you enjoy eating breezeblocks, it is not wise to expect the machine to think for you. It cannot tell you that you’ve forgotten the yeast or that the flour was the wrong type or measured incorrectly.

Prima ABM11

••••

3

The most important part of the bread making process is the wise selection of ingredients. You and your Prima Home Bakery will produce outstanding results with the right ingredients. Just apply this simple rule: Best ingredients - best results, poor ingredients - poor results. For example; if good yeast, good flour and water were thrown together and mixed in an old bucket the mixture would still rise! Nothing the bread maker does will prevent the dough from rising so if your loaf does not rise it is most unlikely that the bread maker is to blame. It is probably due to the ingredients. In order to save you time we have included information on each major element used in the making of bread which will enable you to obtain perfect results first time every time. See the appendix at the end of this book for a list of suppliers of quality ingredients.

••••

FLOUR 4

In bread making the most important element in the flour is the protein called gluten, which is the natural agent that gives the dough the ability to hold its shape and retain the carbon dioxide produced by the yeast. The term ‘ strong flour’ means that it has a high gluten content. It has probably been milled from hard wheat and is particularly suitable for bread making.

In the UK the taste and gluten content of flour varies with each brand. At

Prima we use Allinsons Strong White, Strong Brown or Wholemeal flour for product testing because it gives consistently good results. Other good brands are Sainsbury’s own brand, Hovis bread machine flour or

McDougals strong white flour. Safeway’s own brand of bread flour is also quite good. You may wish to approach your local mill for flour. If you do, be sure to specify that you require a fine ground flour with a high protein content if you want light well-risen loaves. See the appendix at the end of this book for suppliers of good quality flour.

••••

BROWN FLOUR (or FARMHOUSE FLOUR) 5

Brown flour contains about 85% of the wheat kernel. Much of the bran part of the wheat kernel has been removed. Loaves made with all brown flour tend to be smaller than white loaves due to the lower gluten content but there tends to be more flavour and texture to brown loaves. When buying this type of flour the strong, finely ground type will give better results in the bread maker.

• WHOLEMEAL OR WHOLE-WHEAT FLOUR 6

This type of flour contains all of the original wheat kernel including the bran; the tough outer skin of the wheat which is an excellent source of fibre. As with the brown flour, you should specify a strong fine ground variety when using your bread maker. The bran in the wholemeal flour inhibits the release of gluten so wholemeal loaves tend to be smaller and more dense than white loaves. However, the flavour is superb (try the honey wholemeal recipe). Your Prima Home Bakery has a special process for wholemeal bread, which devotes more time to the kneading and rising processes.

••••

YEAST 7

Yeast is the living organism that multiplies in the dough. It produces the carbon dioxide bubbles that make the dough rise. For bread making machines it is best to use the ‘Easy Blend’ dried yeast that comes in sachets. This yeast does not rely on sugar in order to ferment so it is easier to reduce the sugar content of your loaf without any adverse effects.

Good brands of dried yeast are Homepride, Sainsbury’s, Hovis (7g sachet) or McDougals. Other supermarket own brands also give satisfactory results. Avoid yeast in tubs or tins as these tend to perform less well once opened. Sachet yeast is very sensitive to moisture so do not store part used sachets for more than a day.

•

SALT 8

Salt adds to the flavour of the bread of course but it can also be used to slow down a particularly lively yeast.

••••

BUTTER (or fat) 9

Enhances the flavour and makes the loaf softer. Alternatives to butter are margarine or olive oil. Avoid low fat spreads as these may be as little as

40% fat and will not have the same effect.

•

SUGAR 10

Sugar adds to the flavour of the bread and goes some way to making the crust go brown. Note: Most sachet yeasts do not rely on sugar to become active.

••••

WATER 11

Use soft water if you can but your Prima Home Bakery will still make good bread with hard water. There is often much debate on what temperature the water should be. The answer is simple. If you put your hand in the water and it feels cool then it’s fine. There is no need to warm the water first. If you’re worried the water may be too cold from the tap just leave it to sit for an hour in the kitchen before you use it. Making the water warm could kill the yeast prematurely. The Prima Home Bakery takes the guesswork out of bread making.

••••

OTHER INGREDIENTS 12

Other ingredients could mean anything from dried fruit, cheese, eggs, nuts or yoghurt to other cereals like rye flour, corn meal or any number of herbs and spices. It’s up to you. There are a couple of things to consider for best results. Always be aware of the moisture content and adjust accordingly.

Cont .

•

OTHER INGREDIENTS

cont.

Things like cheese, milk and fresh fruit contain quite a lot of water, which will determine the look of the finished loaf. At first you can stick to dry substitutes like Parmesan cheese, dried milk or dried fruit. As you become more proficient with the machine you will instinctively know whether the dough looks too wet or too dry and can add flour or water during the process. Remember to consider the salt content of the ingredients you add. Salt can slow down the yeast.

Finally, as a rule of thumb, if the added ingredients are wet like yoghurt or powdered like dried herbs they can go into the mixture at the start of the process. For things like nuts or dried fruit there is a time during the process where the machine will beep to let you know it’s time to add these to the dough mixture. Refer to the CYCLE TIME table so you know when to expect the beep.

••••

ENVIRONMENT 13

Last but not least of the ingredients is the environment in which the bread is made. The Prima Home Bakery will work well in a wide range of temperatures but there could be a difference of 15% in loaf size between a very warm room and a very cold room. Do not site your bread maker in a draughty part of the house. The machine will offer some protection to the dough against draughts but it does have limits. If the humidity in the room is high this too could affect the loaf. As a general rule, if the room is comfortable for you it will be comfortable for your bread maker.

••••

STORING YOUR BREAD 14

Homemade bread contains no artificial preservatives. However, if you store the bread in a clean, air-tight container in the refrigerator it should keep for

5-7 days. The bread is also good to freeze but allow finished loaves to go cold before placing into a polythene bag and storing in the freezer.

•

CHECK THE ACCESSORIES 15

At this point it might be a good idea to familiarise yourself with the bread maker and setting the controls.

When you unpack your Home Bakery you should have the following items:

1 kneading blade

1 measuring cup . You can use this cup for measuring the liquid ingredients or you can use your own measuring jug as long as it’s graduated in ml.

1 measuring spoon.

The quantities of sugar, oil & some other ingredients in these recipes are based upon this metric tablespoon (15ml – large end) and metric teaspoon (5ml – small end)

Get Familiar! 16

Open the lid & familiarise yourself with removing & replacing the bread pan. Note that the pan must be properly inserted into the machine before the drive cog can make proper contact with the kneading shaft.

1. To remove the pan from the machine turn it anti-clockwise then lift out by the handle

2. To insert the bread pan, place it into the baking chamber and turn it clockwise

Next, insert the kneading blades. As you place them over the kneading shaft, rotate them until they lock into place.

••••

THE CONTROLS 17

START/STOP button . Starts the programme. To stop the programme part way through you need to press and hold this button for 3 seconds . After which, the machine will reset to programme 1 (BASIC).

Time selector . For use when setting the delay timer (see section on timer operation)

Colour . Select the crust colour by using the LCD screen, between light, medium & dark. Note: Colour control is not available in all modes.

Menu. Main Menu control. Press to cycle through each programme. The programme number is shown on the display.

Loaf Size. Select which loaf size you require, 1.5LB or 2LB.

Display. Shows time remaining. The dots flash when the programme is running.

NOTE: if display reads H:HH it means the machine is too hot to make another loaf. You’ll need to wait for it to cool down.

••••

THE TIMER 18

The most common use for the timer is to make a loaf overnight so it will be ready in the morning. Many people also programme the timer so the loaf is ready when they get home from work. However you use the timer, it’s a lot easier to set than most video recorders.

Once you have selected your desired programme and colour, simply press the TIMER + button on the control panel and the figure on the display will increase by 10 minutes.

This way you can delay the end of the programme to suit your requirements. The important thing to remember is that whatever the display reads is the time from pressing START to when the loaf will be ready.

For example: After selecting the required programme, if you keep pressing the TIME + button until the display reads 5:00 then press START it will be 5 hours before the loaf is ready. If you press the TIME + button some more and the display reads 8:10 then the loaf will be ready in 8 hours and 10 minutes.

To save wear & tear on your index finger you can press & hold the TIME (+/-) buttons to scroll quickly to your desired setting.

NOTES:

••••

The maximum time you can select is 13:00.

••••

Once you have pressed START you cannot alter the timer.

••••

If you need to reset the timer press START/STOP button for 3 seconds and the machine will reset, after which you can re-select your programme and delayed time accordingly. NB.

You should not do this if the process is past the first kneading.

••••

Do not use perishable ingredients like milk or eggs when using the delay timer as these will spoil whilst sitting in the bread pan.

••••

The bread will keep warm for up to 60 minutes.

••••

THE PROGRAMMES 19

Please see below a summary of all the modes/programmes.

DISPLAY AND FUNCTION

1. BASIC . This is a good, general-purpose programme for white or brown bread. Most of the recipes use this programme.

2. FRENCH. This setting is slightly longer than the BASIC programme due to the extra kneading and rising time required to give the loaf an ‘airy’ texture characteristic of French bread. (Does not come out in sticks!)

3. WHOLE WHEAT. For making whole wheat bread.

4. QUICK bread setting. Uses shorter steps to make bread in a shorter time.

Loaves made in this mode are usually smaller and more dense.

5. SWEET. Programme for making sweet bread.

6. ULTRA FAST I . 58 minute fast bake.

7. ULTRA FAST II. 58 minute fast bake.

8. DOUGH. Performs all the steps of kneading and rising but omits the bake cycle. Note: Crust colour control is not available. If your dough turns out to be crusty, you’ve gone very wrong somewhere!

9. JAM . Programme for making jam.

10. CAKE . Programme for making cakes.

11. SANDWICH . Programme for making sandwich bread (Not Sliced) .

12. BAKE. Stand-alone bake cycle. Good for baking pre-made dough etc.

Tip: When measuring the water and flour it is a good idea to check your measurement twice to make sure you are adding the right amount.

Cycle Time Chart

cycle

Prog setting

E

A

K

N

D

1

S

E

R

I

1

Motor pluse

Motor on:29s off:1s

Continuous knead

No heating

No kneading

Heater: on/off

E

A

K

N

D

2

S

E

R

I

2

Motor on:29s off:1s

Continuous knead

On:29s;Off:1s

Heater: on/off

Heater warms pan

Punch down

Heater: on

5s/off 25s

BASIC

1.5LB

2

2.0LB

2

4

3

20

5

4A

5

20

0.5

4.5

4

4

20

5

5A 12A 15A

5

20

0.5

4.5

1.5LB

2

4

10

40

2

5

FRENCH

20

0.5

9.5

2.0LB

2

4

12

40

2

5

20

0.5

WHOLEWHEAT QUICK

1.5LB

2

4

3

25

5A

8

5

20

0.5

2.0LB

2

4

4

25

5A

10

5

20

0.5

9.5 14.5 14.5

2

N/A

5

5

4

4

5

SWEET

1.5LB

2

2.0LB

2

4

4

5

8 10A 10A

N/A

10

20

0.5

9.5

10

20

0.5

9.5

S

E

R

I

3

Heater on

5s/off 25s

No kneading

45 45 50 50 70 70 N/A 55 fast-1

1.5LB

2

4

6

N/A

N/A

N/A

55

11

Heater on/off

5s/25Ss

If

T<38 ° c

K

E

B

A

Heater on

60 65 65 70 55 60 80 50 55 35

Tk=138

° c

T

A

T

O

L

Note. Total times do not include the

‘Keep Warm’ part of the process

2:53 3:00

E

P

K

E

W

A

R

M

Keep warm:

72 ° C

Heater cycles on/off

60 60

3:40

60

3:50 3:32 3:40 1:40 2:50 2:55 0:58

60 60 60 60 60 60 60

Prog setting cycle

E

A

K

N

D

1

Motor on/off: 1s/1s

Motor on/off:29s/1s

Continuous kneading

No heating

S

E

I

R

1

No kneading

Heater: on/off

E

A

K

N

D

2

Motor on/off:29s/1s

Continuous kneading

Motor on/off:29s/1s

Heater:on/off 5s

S

E

I

R

2

Heater:on/off 5s/25Ss

Punch down

Heater:on/off 5s/25Ss

Ultra fast-II DOUGH

2.0LB

1 2

3 4

5

N/A

N/A

N/A

14

N/A

N/A

20

0.5

9.5

BREAD MIX

1.5LB

2.0LB

3 3

2 2

10

40

24

0.5

0.5

1A

2

2

10

24

0.5

0.5

JAM

N/A

2

2

40

15

Heater on/off

15s/15s

If T<121 ° c

1A

N/A

N/A

S

E

I

R

3

Heater on/off: 5s/25s

No Kneading

9 Heater on/off

5s/25s

40 40 40

45 Kneading on/off

0.5S/4.5S

Heater on/off

25/5s 1f

T<121 ° c

CAKE

2

4

4

5

5A

15

35

29

0.5

0.5

K

E

B

A

Heater on

R

M

W

A

E

P

K

E

T

A

T

O

L

Note. Total times do not include the

‘Keep Warm’ part of the process

Keep warm:

72 ° C

Heater cycles on/off

40

Tk=138 ° c

0:58

60

N/A

1:30

N/A

50

2:55 3:00

60

55 N/A

1:20

60 20 REST

70

2:50

60

BAKE

N/A

N/A

N/A

N/A

N/A

60

60

60

•

HOW DID IT TURN OUT? 20

If you followed the steps on the previous page you should have a loaf that looks and tastes great. If not then the following information should help you identify what went wrong. If you have a failed loaf at any time in the future you can guarantee that the reason is here in these next few paragraphs.

••••

FREQUENTLY ASKED QUESTIONS 21

PROBLEM CAUSE

The machine beeped part way through the process.

I tried to make another loaf straight after the first but the process wouldn’t start.

This is the signal to add other ingredients like fruit or nuts. Some of the recipes call for extra ingredients. Refer to the appropriate recipe for more information.

The machine must be allowed to cool thoroughly before another loaf can be made. The machine will show the word H:HH on the display panel until it has

What does the ‘keep warm’ sign mean when the loaf is cooled properly.

The Keep Warm function prevents condensation from forming on the loaf after the bake cycle has finished. You can remove the loaf during the Keep finished? Warm period then press START/RESET button to reset the machine.

What if the power is The machine will resume from where it left off as long as the power is during the process? spoiled anyway.

••••

PROBLEMS? Sunken loaves. 21.1

Typically, what happens is the dough will rise very well then sinks just as the baking process starts. Most of the time, this is because the dough was not strong enough. Whilst the yeast is still producing gas, a weak dough will maintain a good shape but once the yeast is killed by the baking process, the loaf can sink under it’s own weight.

1. The mixture is too wet causing weak dough. a. Too much water/not enough flour. This will make the dough sloppy. The dough should be soft but firm. b. Use the recommended brands of flour and yeast at first. Other brands may need some adjustment to the ingredients. Some types of flour absorb less water than those recommended. In this case add an extra 50g of flour to make the dough thicker. c. You’re not using ordinary plain flour are you? It MUST say ‘for bread making’ on the packet.

••••

SUNKEN LOAVES cont. 21.1

2. The gas bubbles produced by the yeast are escaping! a. Remember the protein called gluten? (sec. 4). Dough without gluten is like water without soap; you cannot make bubbles in it. All the recommended white flour brands have sufficient gluten to make good dough. Other brands may not. If you are using whole meal, brown or bread flour from other sources, you may obtain better results with the WHOLE setting as this provides the extra kneading required to release the gluten.

3. The yeast is dead or has gone off. a. If you use warm water the yeast may be exhausted before the rising process is complete. Tap water is usually fine. Be extra careful that the yeast does not come into contact with the water before the mixing process starts. This is particularly important when using the timer. b. Check best before date on yeast sachet. If it is close to expiry it would be best to buy some more. c. Avoid using yeast from sachets that are already opened. Use a new sachet every time.

••••

MY LOAF DID NOT RISE! 21.2

Many of the reasons why bread doesn’t rise are outlined above. But first, let us eliminate the obvious: a. Whole meal & brown loaves seldom rise as well as white.

b. You did put the yeast in didn’t you? It’s easy to forget. c. A common error is mistaking teaspoons of salt for tablespoons. The yeast will not work well if you put too much salt in. d. Both the flour and the yeast must be in good condition. e. The mixture may have been too dry. Add 1-2 tablespoons of water to the mixture if necessary. f. If you feel that the yeast should be increased then only add an extra ½ tsp.

•

THE LOAF ROSE TOO HIGH AND STUCK TO THE LID! 21.3

Usually caused by too much yeast, too much water or flour, or forgetting to add the salt.

Salt keeps the yeast in check – without it the yeast can cause the loaf to over-rise.

Remember: Nothing the machine does will prevent good dough from rising properly

•

CLEANING 22

Bread Pan & Kneading Blade

The most important thing when cleaning your Home Bakery is to keep the non-stick coating of the bread pan and kneading blade in good order. Never use metal utensils to remove loaves or cakes from the bread pan, as this will damage the non-stick coating.

Ideally, the pan should not be washed at all, because modern concentrated detergents will, over a period of time, cause deterioration of the non-stick surface.

The most effective method of cleaning is to wait until the pan is cool and then simply wipe it out with a cloth or piece of kitchen towel moistened with a small amount of cooking oil.

The pan reaches a sufficiently high temperature during cooking, to ensure that any bacteria that may be present, is effectively killed.

It should also be noted that regular use of Granary type recipes with coarse grains will, because of their abrasive nature, cause wear.

After making a cake it is very likely that the bread pan will need to be soaked. However, avoid immersing the whole pan in water as this may damage the seals under the kneading blade shafts. The best method is to simply fill the pan with water, leave to soak for an hour then wipe round with a cloth.

The Machine

Since most of the ingredients are loaded into the bread pan away from the machine it should not need to be cleaned too often. However, if you have an accidental spill or overflow, wait for the machine to cool completely then wipe round with a damp cloth moistened with a mild detergent solution then wipe dry.

IN ALL CASES ALWAYS ENSURE THAT THE MACHINE IS COLD AND

DISCONNECTED FROM THE MAINS SUPPLY BEFORE CLEANING

••••

STEP BY STEP GUIDE TO YOUR FIRST LOAF 23

1. Remove the breadpan from the machine.

2. To remove the pan turn anti-clockwise and pull upwards.

3. Fit the kneading blade into the bottom of the pan.

4. Add the water first, this is very important.

5. Add the flour and ensure that it covers the water as much as possible.

6. Add the sugar using the spoon provided. It is best to put the sugar in one of the corners of the breadpan.

7. Add the oil, butter or fat to the opposite corner to the sugar.

8. Add the salt also in a corner.

9. Make a small hole in the flour with your finger but not down to the water.

10. Pour the yeast into the hole.

This keeps the yeast dry.

11. Place the breadpan into the machine twisting slightly clockwise.

12. Close the lid and select the required programme mode then press start.

13. When the bread has baked the machine will beep and display 0:00 when the loaf is ready. Open the lid and using oven gloves or a thick towel, remove the pan by slightly twisting anti-clockwise.

14. Still using oven gloves, tip the pan upside down and shake gently.

The loaf will slide out of the pan.

15. Leave to cool on a wire tray for

20 minutes before slicing.

You can keep the loaf warm for up to 60 minutes after the cycle has finished. Just leave the bread maker switched on with the loaf inside.

Another tip: When moved from the bread pan, the kneading blade may stay in the loaf.

This is quite normal but to prevent injury it is best to allow the loaf to cool completely before attempting to remove the kneading blade. Avoid the use of metal utensils as this can damage the non-stick coating.

Home Bakery

Recipes

ABM11

BASIC WHITE BREAD

The following recipe is for a basic white load. Even if you do not usually eat white bread we strongly recommend you make this as your first loaf because it is the easiest.

Large Loaf

Strong white flour

Sugar

700g

2 tbsp

Dried sachet yeast 2 tsp

Select BASIC mode (1), select crust colour, press start.

Tip: When measuring the water and the flour it is a good idea to check your measurement twice to make sure you are adding the right amount.

QUICK BAKE BREAD

The following recipe is for a quick bake white load. The bread bakes in 58 mins.

Small Loaf

Strong white flour

Sugar

460g

1 tbsp

Dried sachet yeast 2 tsp

Select ULTRA FAST mode (2), select crust colour, press start.

FRENCH BREAD

This recipe will produce bread that has the light, crusty texture characteristic of French bread.

Small Loaf

White flour 400g

Dried Milk (optional) 1 tbsp

Sugar 1 tbsp

Butter/magazine 1

Dried sachet yeast 1 ½ tsp

Select FRENCH mode (3), select crust colour, press start.

Tip: The flour and water are reduced for this recipe because it is likely that the dough will rise higher in FRENCH mode.

HERB BREAD

Herb bread tastes and smells fantastic. The only limit here is your imagination! You don’t have to use everything listed below. Feel free to add or omit herbs according to your taste.

Sometimes the herbs can have an effect on the action of the yeast so a slightly smaller loaf is not unusual.

Medium Loaf

Flour 460g

Sugar

Butter/olive oil

1 tbsp

2 tbsp

Tarragon

Basil

1 tsp

1 tsp

Oregano

Parsley

Dried sachet yeast

1 tsp

1 tsp

2 tsp

Select BASIC mode (1), select crust colour, press start.

Tip: All the herbs mentioned above are of the dried variety. If you wish to use fresh herbs they should be finely chopped and double the quantity (2tsp instead of 1 tsp). The herbs suggested are all optional so you can leave out any that are not to your taste.

BROWN & WHOLE MEAL/WHOLE WHEAT

RECIPES

For the purposes of these recipes you can consider whole meal and whole wheat flour to be the same thing. It is of paramount importance to select the flour you use wisely. People often buy plain brown or plain wholemeal flour in the belief that it will suffice for bread making – sadly it won’t. Whichever brand you buy it must have the words ‘strong’ or ‘for bread making’ on the packet.

BASIC WHOLEMEAL LOAF

Medium Loaf

Water 240ml

Strong wholemeal flour 350g

Strong white flour 110g

Butter/Oil 2 tbsp

Sugar 1 tbsp

Dried sachet yeast 2 1/2tsp

Select WHOLEWHEAT mode (3), select crust colour, press start.

Tip: You can use all wholemeal flour (460g) for this recipe. When making wholemeal loaves it is always a good idea to check the consistency of the dough after the first kneading cycle

(10 minutes). It should be similar in density to the white bread dough in the previous section. When the second kneading starts, add water or flour a table spoon at a time until the desired consistency is achieved.

BASIC BROWN LOAF

Medium Loaf

Water 240ml

Strong white flour 460g

Butter/Oil 2 tbsp

Sugar (brown is best) 2 tbsp

Dried sachet yeast 2 1/2tsp

For this recipe you can either use the BASIC (1) or WHOLEWHEAT (3) settings.

Tip: You can use the above recipe for many other types of flour like multigrain, granary, malted brown and many more. In most cases the recipe will not need any alterations. As with the wholemeal recipe, check the consistency of the dough after the first kneading step.

GRANARY LOAF

Granary flour is usually a blend of brown flour and wheat grain.

Medium Loaf

Water 240ml

Granary flour 460g

Butter/Oil 1 tbsp

Sugar 2 tbsp

Dried sachet yeast 2 1/2tsp

Select WHOLEMEAL mode (3), select crust colour, press start.

JAM

Fresh Fruit 454g

(Strawberries, raspberries, apricots etc)

Granulated Sugar 454g

Juice of one lemon

Pectin

Chop fruit to desired size. If you like a very smooth jam you can blend this thoroughly.

Add the sugar, lemon juice and pectin as directed on packaging.

Set to programme 9 (Jam)

U.K. PLUG WIRING INSTRUCTIONS

The wires in the mains lead are coloured in accordance with the following code:

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 BLUE wire is the NEUTRAL and must be connected to the terminal which is marked with the letter N or coloured BLACK

•

The BROWN wire is the LIVE and must be connected to the terminal that is marked with the letter L or coloured RED.

•

The wire which is coloured GREEN/YELLOW must be connected to the terminal which is marked E or coloured GREEN or GREEN/YELLOW.

Always ensure that the cord grip is positioned and securely fastened.

WARNING: THIS APPLIANCE MUST BE EARTHED.

If a 13A (BS1363) fused plug is used it must be fitted with a 13A fuse. If in doubt consult a qualified electrician.

WIRING FOR A 13AMP PLUG

EARTH

(GREEN & YELLOW)

LIVE

(BROWN)

NEUTRAL

(BLUE)

~~~~~ Warranty ~~~~~

This product is guaranteed for 12 months from the date of purchase when the appliance is used solely for domestic purposes. For commercial use the product is guaranteed for 90 days from the date of purchase.

The guarantee is valid against mechanical or electrical defects if the product is used in accordance with the instructions and provided that it is not connected to an unsuitable electricity supply or dismantled, interfered with or damaged in any way.

IMPORTANT, PLEASE RETAIN THIS WARRANTY

Please ask your retailer to either stamp this warranty or simply attach your store receipt. Keep this warranty somewhere safe. DO NOT SEND TO PRIMA.

This guarantee in no way affects your rights under statutory law.

IF THE PRODUCT MALFUNCTIONS DURING ITS WARRANTY PERIOD IT MUST BE

RETURNED TO THE RETAILER FROM WHOM IT WAS PURCHASED FOR

REPLACEMENT. IF YOU BOUGHT THIS PRODUCT VIA MAIL ORDER, PLEASE KEEP

ALL THE DOCUMENTATION THAT CAME WHEN THE UNIT WAS DELIVERED.

NAME_____________________________________________________________________

ADDRESS__________________________________________________________________

__________________________________________________________________________

PURCHASED FROM_________________________________________________________

DATE OF PURCHASE _______________________MODEL__________________________

Prima International Plc, Prima House, Premier Park, Oulton,

LEEDS LS26 8ZA United Kingdom Tel: 0113 251 1500

© Copyright 2002 Prima International PLC. All rights reserved.