The use of any electrical appliance requires the following of basic common sense safety rules. Primarily there is danger of personal injury and secondly the danger of damage to property and the appliance. These are indicated in the text by the following two conventions: WARNING: Danger of personal injury IMPORTANT: Damage to the appliance In addition we offer the following essential safety advice. Location ……………………………………………………………………………………………… • Always locate your appliance away from the edge of a worktop.
Teach children to be aware of dangers in the kitchen, warm them of the dangers of reaching up to areas where they cannot see properly or should not be reaching. Other safety considerations ……………………………………………………………………………………………… • If the mains lead of this appliance is damaged do not use it. • The use of accessory attachments not recommended by the manufacturer may cause damage to the Breadmaker. • Do not place the appliance on or near heat sources such as gas or electric stove ovens, or burners.
Introduction ……………………………………………………………………………………………… The smell of homemade bread wafting around the home is one of those great smells. Bread, fresh out of the oven, with melting butter is a memorable taste sensation. There’s very little effort on the part of the baker, because the breadmaker is a sophisticated appliance with a computer memory that does all-the work for you. It’s as simple as one-two-three. 1 Put in the ingredients. 2 Select program from the menus and press atart. 3 Wait for your bread.
WARNING: THIS APPLIANCE MUST BE EARTHED. Should the fuse in the 13 amp plug require changing a 13 amp BS1362 fuse must be fitted. About this breadmaker ……………………………………………………………………………………………… • • • • It has two settings to make a small 454g (1.0lb) or large 680g (1.5lb) loaf (approx weight – depends on recipe). A Fruit and Nut beep signals when extra ingredients can be added so they don’t get chopped by the knending blade. Both loaf sizes are made on the 1.5lb setting.
Components ……………………………………………………………………………………………… 5
Control panel buttons, display & functions ……………………………………………………………………………………………… Display window Shows browning level selected Shows weight selected Shows the program number Shows time left before completion (3:20, for example.
Program descriptions 1 Basic white (3:00 and 2:53) For white and brown bread. Also for flavoured breads with added herbs and raisins. 2 French (3:50 and 3:40) For the baking of light weight bread such as French bread which has a crisper crust and light texture. 3 Wholewheat (3:40 and 3:32) For the baking of bread containing significant amounts of wholewheat. This setting has longer preheat time to allow the grain to soak up the water and expand.
This setting will mix ingredients and then bake for a preset time. It is required to mix two groups of ingredients in bowls before adding to the breadmaker (see cake recipes). 11 Sandwich (3:00 and 2:55) This is to bake light textured bread but with a softer and thicker crust. 12 Extra bake (1:00) This setting is bake only and can be used to increase the baking time on selected settings. This is especially useful to help ‘set’ jams and marmalade.
Using your breadmaker ……………………………………………………………………………………………… 1. Take out the pan Open the lid and remove the pan by lifting the handle, turning anticlockwise and lifting out. Place on the work surface. It is important that the pan is filled with ingredients outside the machine so that any accidental spillage is not ignited by the heating elements. 2. Attach the blade Attach the kneading blade to the shaft by pushing on. 3.
9. Select the delay time If you wish the bread to be ready later, set the time delay now, as described in next section. 10. Start Press the Start Stop button to start the machine. The remaining time will count down in one minute increments. 11. Progress The breadmaker will automatically proceed through the programmed stages as shown in the ‘Baking cycle times’ section. If the breadmaker has a program selected that has a second kneading process, beeps sound to inform that fruits and/or nuts may be added.
Room temperature note The breadmaker will work well in a wide range of temperatures, but there could be a difference in loaf size between a very warm room and a very cold room. We recommend the room temperature should be between 15°C and 34°C. Using the timer ……………………………………………………………………………………………. Use the timer when you want the bread ready later, or in the morning. A maximum of 13 hours can be set. Check if function is available by consulting 'Baking cycle times' section.
Start and the program will continue using the automatic repeat function; If it has gone beyond this point the process must be started from the very beginning. The ingredients will have to be discarded and you must start again with fresh ingredients. Slicing and storing bread ……………………………………………………………………………………………. For best results place bread on a wire rack and allow to cool for 15-30 minutes before slicing. Use an electric knife or a sharp knife with a serrated blade for even slices.
Care and cleaning ………………………………………………………………………………………… 1. Caution : To prevent electrical shock, unplug the unit before cleaning. 2. Walt until the breadmaker has cooled. IMPORTANT : Do not immerse or splash either the body or lid in any liquid as this may cause damage and/or electric shock. 3. Exterior : Wipe the lid and outer body of the unit with a damp cloth or slightly dampened sponge. 4. Interior : Use a damp cloth or sponge to wipe the interior of the breadmaker. 5.
Avoid damaging the coating. Do not use metal utensils such as spatulas, knives or forks. The coating may change colour after long use, this is only caused by moisture and steam and will not affect the performance of the unit or quality of your bread. The hole in the center of the kneading blade should be cleaned, then add a drop of cooking oil and replace it on the spindle in the baking pan. This will prevent sticking of the blade. Keep all air vents and openings clear of dust.
Know your ingredients Understanding baking ……………………………………………………………………………………………… It is often said that cooking is an art relying on the creativity of the chef while baking bread is much more of a science. This means that the process of combining flour, water and yeast results in a reaction that produces bread. You have to remember that when the ingredients combine with each other they produce a specific result.
nutrients than while flour. Breads made with this flour are usually smaller and heavier than white loaves. To overcome this whole wheat flour/wholemeal flour can be mixed with Bread flour or strong plain flour to produce a high light textured bread. Self-raising flour Self-raising flour contains unnecessary leavening ingredients that will interfere with bread and cake making. It is not recommended for use.
4. The mixture should foam and produce a strong yeast aroma. If this does not occur, discard mixture and start again with another packet of dried yeast. Sugar Sugar is important for the colour and flavour of breads. It is also food for the yeast as it is part of the fermentation process. Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them.
Liquids/milk Liquids such as milk or a combination of powdered milk and water can be used when making bread. Milk will improve flavour provide a velvety texture and soften the crust, while water alone will produce a crispier crust. Some liquids call for juice (orange, apple, etc) to be added as a flavour enhancer. Note: For most recipes we suggest the use of dry skimmed milk. Eggs Eggs add richness and a velvety texture to bread doughs and cakes.
important to measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result. The ingredients must also be added into the baking pan in the order in which they are given in each recipe. Liquid and dry measurements are done somewhat differently and are as follows: Liquid measurements Use the cup provided. When reading amounts, the measuring cup must be placed on a horizontal flat surface and viewed at eye level (not on an angle).
……………………………………………………………………………………………… Your breadmaker produces delicious baked goods with ease. This machine requires only that you carefully follow the recipe instructions. In basic cooking, normally 'a pinch of this and a dash of that' is fine but not for breadmakers. Using an automatic breadmaker requires you accurately measure each ingredient for best results.
special glazes to enhance your bread. Egg glaze Beat 1 large egg and 1 tablespoon of water together, brush generously, Note apply only to doughs before baking. Melted butter crust Brush melted butter over just baked bread for a softer tender crust. Milk glass For a softer, shiny crust, brush just baked bread with milk or cream. Sweet icing glaze Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a glaze consistency and drizzle over raisin bread or sweet breads.
not produce a tender product. If the dough you are rolling shrinks back, let it rest covered for a few minutes before rolling again. Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature before using. After 5 minutes of kneading, open the lid and check the dough consistency. The dough should forma soft, smooth ball. If too dry, add liquid. If too wet, add flour (½ to tablespoon at a time).
Softgrain bread Water Skimmed milk powder Sunflower oil Sugar Salt Strong white bread flour Fast action yeast Use setting 1½ lb 1 1/5 lb 2½ tbsp 2½ tbsp 2¼ tbsp 1¼ tsp 3 cups 1¼ tsp 1 Basic Brown loaf 1 lb* Water ¾ cup Skimmed milk powder 1½ tbsp Sunflower oil 1½ tbsp Sugar 2½ tbsp Salt 1 tsp Strong white bread flour 2 cups Fast action yeast 1 tsp Use setting 1 Basic * Use 1½ lb loaf size setting for 1lb loaf Italian herb loaf Water Skimmed milk powder Sunflower oil Sugar Salt Strong white bread flour Dri
Salt ½ tbsp Onion granules 1½ tsp Mature grated cheddar cheese 1 cup Strong white bread flour 3 cups Fast action yeast 1½ tsp Use setting 1 Basic Raisin bread 1½ lb Water 1¼ cup Skimmed milk powder 3 tbsp Sunflower oil 3 tbsp Sugar 2 tbsp Salt 1½ tbsp Cinnamon ¾ tsp Strong white bread flour 3 cups Fast action yeast 1½ tsp Raisin* 5/8 cup Use setting 1 Basic * Add the fruit when the beeper sounds.
Malt loaf 1½ lb Water 1cup Salt 1 tsp Sunflower oil 2 tsp Black treacle 1½ tbsp Malt extract 2 tbsp Plain flour 3 cups Fast action yeast 1 tsp Sultanas* ½ cup Use setting 1 Basic * Add the fruit when the beeper sounds 2 Recipes for basic breads French bread 1 lb Water ¾ cup Skimmed milk powder 1½ tbsp Sugar ¾ tbsp Salt 1 tsp Sunflower oil 1 tbsp Strong white bread flour 2 cups Fast action yeast 1 tsp Use setting 2 French *Use 1½ lb loaf size setting for 1 lb loaf 1½ lb 1 cup 2 tbsp 1 tbsp 1 tsp 1 tbsp 3
Salt 1 tsp Strong wholemeal bread flour 2 cups Fast action yeast 1 tsp Vitamin C tablet (crushed) Use setting 3 Wholewheat * Use 1½ lb loaf size setting for 1lb loaf 1¼ tsp 3 cups 1¼ tsp 1x100mg Granary loaf 1½ lb Water 1⅛ cup Skimmed milk powder 2 tbsp Sunflower oil 2 tbsp Soft brown sugar 2½ tbsp Salt 1¼ tsp Granary malted brown bread flour 3 cups Fast action yeast 1¼ tsp Use setting 3 Wholewheat 4 Recipes for quick setting Banana and nut bread Ingredients group 1 Butter (melted) Milk Mashed banana Eg
Milk Eggs (beaten) Sunflower oil Golden syrup Sugar Salt Plain flour Porridge oats Baking powder Bicarbonate of soda Use setting 1 cup 2 ½ tsp 2 tbsp ¼ cup 1 tsp 2 cups 1 cup ½ tsp ½ tsp 4 Quick 27
5 Sweet Mixed fruit loaf 1 lb* Water ¾ cup Skimmed milk powder 2 tbsp Sunflower oil 2 tbsp Sugar 5 tbsp Salt 1 tsp Strong white bread flour 2 cups Nutmeg ½ tsp Fast action yeast 1 tsp Dried mixed fruit + ¼ cup Use setting 5 Sweet * Use 1½ lb loaf size setting for 1 lb loaf + Add the fruit when the beeper sounds Chocolate bread 1½ lb Water 1 cup Egg (beaten) 1 medium Skimmed milk powder 1 tbsp Sunflower oil 1 tbsp Sugar ½ cup Salt ½ tsp Walnuts (chopped)* ¼ cups Strong white bread flour 2⅛ cups Cocoa pow
Sugar Salt Strong white bread flour Fast action yeast Use setting 2 tbsp 1½ tsp 3¼ cups 1½ tsp 8 Dough Method 1. 2. 3. 4. 5. 6.
2. Glaze with egg and milk (but not the cross). 3. Cover and allow to rise for 30 minutes. 4. Bake in oven 375°F (190°C) for 16-18 minutes.
Sugar Salt Strong white bread flour Fast action yeast Use setting 2 tbsp 1 tsp 2¾ cups 1 tsp 8 Dough Method 1. Pre-heat oven. 2. Shape into a flat round shape. Place on a greased baking tray. Brush lightly with oil. 3. Cover for 15 minutes and allow to rise. 4. Add your desired topping. 5. Bake at approx 200°C until golden brown.
Comments • Warm the jars before filling. • Use tongs to remove the paddle before pouring the jam into prepared jars. • Do not open lid during mixing.
Butter (melted) Vanilla essence Eggs (beaten) Lemon juice ¾ cup ¼ tsp 3 medium 2 tsp Ingredients group 2 Plain flour Baking powder Caster sugar 1⅝ cup 2 tsp 1 cup Use setting 10 Cake Method 6. Mix group 1 together in a separate bowl. 7. Sieve group 2 together in a second bowl. 8. Combine groups 1 and 2 together until mixed. 9. Pour mixture into breadpan.
Skimmed milk powder Sugar Strong white bread flour Fast action yeast Use setting 1½ tbsp 3 tbsp 3 cups ¾ tsp 11 Sandwich Softgrain sandwich loaf Water Butter (melted) Salt Skimmed milk powder Sugar Strong white bread flour Fast action yeast Use setting 1½ lb 260ml 1½ tbsp ½ tsp 1½ tbsp 3 tbsp 3 cups ¾ tsp 11 Sandwich Baking cycle times ……………………………………………………………………… Operation sequence and times ……………………………………………………………………………….. Program no.
Ingredients Can be Hours: Times in minutes Added* minutes ………………………………………………………………………………………………………… 1 Basic 9 20 14* 25 45 60 2:53 60 Basic, crusty 10 20 15* 25 45 65 3:00 60 2 French 16 40 19* 30 50 65 3:40 60 French, crusty 18 40 22* 30 50 70 3:50 60 3 Whole wheat 9 25 18* 35 70 55 3:32 60 Whole wheat, Crusty 10 25 20* 35 70 60 3:40 60 4 Quick 7 5 8 80 1:40 60 5 Sweet 10 5 20* 30 55 50 2:50 60 Sweet, crusty 10 5 20* 30 55 55 5:55 60 6 Ultra fast-1 12 11 35 0:58 7 Ultra fast-2 9 9 40 0:58 8 Dough 20 30 40 1
+ The heating is switched on and off only if the temperature is lower than 121°C Need help? …………………………………………………………………………………………… 36
Question about general performance and operation ……………………………………………………………………………………………… Question 1 What should I do if the kneading blade comes out with the bread? Remove it with a pair of plastic tongs before slicing the bread. Since the blade can be disconnected from the pan, it is not a malfunction if it comes out in your bread. Question 2 Why does my bread sometimes have some flour on the side crust? In some cases, the flour mix may remain on the comers of the baking pan.
Question 7 When setting the timer for morning, why does the machine make sounds late at night? The machine must start operation when the time delay reaches the start time of the program so that the bread will be ready. Thses sounds are made by the motor when kneading the dough. It is a normal operation not a malfunction. Question 8 The kneading blade is stuck in the bread pan. After baking how do I get it out? The kneading blade may 'stick' in place after baking.
The yeast could be bad past it's sell by date or possibly no yeast was added at all. Also, if the mixing was not complete rising problems could develop. Question 13 Why can't the delayed finish be set for more than 13 hours? What is the minimum time a cycle may be delayed? The maximum length of delay is 13 hours including the total cycle time. For excample. Setting 1 (basic small) has a cycle time of 3:20. This start is delayed by a maximum of 9:40.
……………………………………………………………………………………………… Question 14 How do I know when to add raisins, nuts, etc. to the bread? There is a beeper tone to signal that you may add raisins, nuts etc. during the second kneading cycle. Note : See 'Baking cycle times' chart for 'Add nuts & raisins' time. In some cases, ingredients can be broken up during the initial kneading cycle. Each recipe indicates the best time to add fruit and nuts to the dough.
Question 19 Is it important for ingredients to be at room temperature before adding them to the baking pan? Yes, even when the delay timer is being used. (Water must be between 21oC and 28 oC). Question 20 Why do the loaves vary in height and weight? The whole wheat/wholewheat breads are always shorter. Am I doing something wrong? No. it is normal for Whole Wheat and Wholemeal breads to be shorter and denser than Basic or French breads.
Possible cause Solution Bread sinks in the center Too much liquid or liquid too warm Measure ingredients accurately.
High humidity and hot ambient temperatures can cause bread to over rise Bake during the coolest part of the day. Try reducing the yeast by ¼ teaspoon or use liquids directly from the refrigerator.
Bread under center baked with soggy Too much liquid from fresh or canned fruit Always drain liquids well as specified in the recipe. Water may have to be reduced slightly Large amounts of rich ingredients like nuts, butter, dried fruits, syrup and grains will make dough heavy. This will slow down the rising the prevent the bread from baking through Measure ingredients accurately.
baking pan, leave lid open and allow to cool. When cool, put the baking pan back in, set program and start the program again. E:EE message on display The temperature sensor is disconnected Refer to helpline. Difficult to remove from the pan The bread is sticking to the pan The surface of the pan needs to be oiled before everyday use. Wash the pan in hot soapy water and thoroughly dry. Liberally coat the inner surface of the pan with oil, butter or margarine.
GUARANTEE AND CUSTOMER SERVICE Before delivery our devices are subjected to rigorous quality control. If, despite all care, damage has occurred during production or transportation, please return the device to your dealer. In addition of statutory legal rights, the purchaser has an option to claim under the terms of the following guarantee. For the purchased device we provide 2 years guarantee, commencing from the day of sale.
