Mod el: 550W 26550
Congratulations. You are just a few easy steps away from experiencing the aroma of fresh bread baking in your new Mellerware Ma-baker Pro. With your Ma-baker Pro you have 76 baking and dough options including your Basic White, Gluten/Yeast Free, Whole Wheat, Sweet, French, Damper, Pizza & Pasta dough and it even creates delicious fresh jam that tastes great on a freshly baked damper loaf.
Contents.
Using your Ma-baker Pro Safely. 4. Keep the breadmaker out of reach of children as it does get quite warm. Also, if any buttons are accidentally touched during operation, baking may stop. 1. Read all instructions, product labels and warnings. Save these instructions. 2. Remove all foreign matter from the bread pan. 5. Place the unit at least 50 millimetres away from walls as they may discolour from the heat. 3. Wipe over bread pan and kneading blade before use. 4.
Using your Ma-baker Pro Safely. 5. Use of extension cords: A short power supply cord has been provided to reduce the risk of injury resulting from becoming entangled in or tripping over a long cord. Extension cords should be used with care. The cord should be arranged so that it will not drape over the benchtop where it can be pulled by children or tripped over accidentally. 7.
Features of your Ma-baker Pro Your Ma-baker Pro is a fully programmable dough and bread making machine that allows you to easily make fresh bread in only a few hours. Horizontal loaf sizes up to 1.5kg 4 horizontal loaf sizes up to 1.5kg with a choice of 3 crust settings to suit any size family and appetite. 15 hour Time Delay There are a host of other features: Wake up to the smell of fresh hot bread in the morning with the 15 hour time delay setting. See page 21 for more information.
The Control Panel. The control panel on the Ma-baker Pro is designed to ensure easy use and makes baking a loaf of bread a pleasure. Size Press the SIZE button to select the loaf size - 750g, 1.0kg or 1.25kg (1.5kg). The simple to use control panel enables you to select your desired baking program and features a large LCD window making it easy to see your selected menu and the completion time for the setting. A 1.5kg loaf size is achieved by simply utilising the 1.25kg setting.
The Control Panel - cont. To stop the operation or cancel a timer setting, press and hold for 2-3 seconds until you hear a beep. Start/Pause Press the START/PAUSE button to commence selected setting or begin timer countdown for delay timer. - If you would like to pause the current breadmaking cycle all you need to do is press the START/PAUSE button. The time will flash indicating that you are in ‘PAUSE’ mode. To resume the baking cycle you must press the button again.
Quick Reference Help Cards. The 3 handy reference cards are easily accessible and slide out of the side of the control panel. Quick Guide The Quick Guide card reminds you how to use your Ma-baker Pro in 3 easy steps. Program The Program card takes you through the simple steps of programming your favourite recipes. Favourites This card is for you to list all your Favourite Recipes from (1) to (8), which you have saved. It is specially coated so you can write on it.
Menu Settings. (1) Basic This setting is also the basis for the Yeast Free loaf. Press the MENU button once and the LCD window will show ‘1’. Use this setting to make traditional white bread. You have a choice of 3 crust colours - Light, Medium or Dark. Refer to the Yeast Free instructions in the recipe section. The Ma-baker Pro will default to a 1.0kg loaf with a Medium crust colour setting. (4) Wheat Press the MENU button three times, the LCD window will show ‘3’.
Menu Settings - cont. This setting can be used to complete the bread baking process in case of a power failure. If there has been a power failure, allow the dough to rise in the bread pan without power until it reaches 3/4 of the way up the bread pan. Reconnect electricity and select program setting (10) Bake, and press START. (7) Cake Make a variety of sweet and savoury home made cakes on this setting. You can use this setting to mix and bake cakes. We recommend the use of pre-packaged cake mixes.
Using your Ma-baker Pr.o Before using your Ma-baker Pro for the first time Replacing the baking pan To return the baking pan to the baking chamber simply position the baking pan into the baking chamber and push down until it slots into position. We recommend that you remove the baking pan (instructions to do so are explained below) and wipe over the bread pan and kneading blade with a damp cloth and dry thoroughly. Lay the handle flat toward the side of the bread pan.
Easy to follow steps to baking with the Ma-bake.r The following instructions are designed to guide beginners through the baking process step by step. These instructions are specifically for the Bread, Dough or Pasta recipes from the recipe section of this booklet. Step 5. Press start. All recipes listed in this booklet use local ingredients and Standard Metric Measuring tools (spoons, cups and measuring scales). Press the START button to commence selected setting.
The Art and Science of Baking Great Tasting Bread. Note: Do not use self-raising flour in any recipes, except for program (8) Damper. Baking bread is part chemistry and part artistry. Your Ma-baker Pro does most of the work for you; but there are still some things you should know, about each of the basic ingredients and the bread baking process. Unlike white flour, wheat flour contains bran and wheatgerm which are heavy and inhibit rising.
The Art and Science of Baking Great Tasting Bread - cont. Note: If you choose not to add any fat, your bread may vary in taste and texture. Salt In small amounts, salt adds flavour and controls yeast action. Too much salt inhibits rising, so be sure to measure amounts correctly. Any ordinary table salt may be used. Eggs Eggs are used in some bread recipes; they provide liquid, assist with the raising and increases the nutritional value of the bread.
Fruit and Nut Dispenser. Your Ma-baker Pro has an automatic Fruit & Nut dispenser which automatically releases dry ingredients into the dough during the kneading cycle. This will occur approximately 8 minutes before the completion of knead 2, ensuring that the dried fruits & nuts are not crushed and the pieces remain whole and are evenly dispersed. The Fruit & Nut dispenser is yet another feature of your Ma-baker Pro , which was designed for, added convenience to you, taking the guess-work out of recipes.
Programming your Ma-baker Pro The advanced technology of your breadmaker allows you to program 8 of your own recipes. By following these few simple instructions your favourite recipes will be at your fingertips. Before commencing programming of your favourite recipes, it’s important that you have a good understaning of each of the stages of the breadmaking cycle.
Programming your Ma-baker Pro - cont Rising : The temperature of your Ma-baker Pro increases causing the dough to expand and rise. ? The adjustable time for Rise 1 is: 0 - 99 minutes. Temperature: Warm ? The adjustable time for Rise 2 is: 0 - 99 minutes. Temperature: Warm ? The adjustable time for Rise 3 is: 0 - 99 minutes. Temperature: Warm Baking : The temperature of your Ma-baker Pro increases again which encourages the dough to expand further.
Programming your Ma-baker Pro - cont 4. Once you have finished programming, you can either save your recipe now, by simply pressing the SAVE button, the BOOK icon ( ) will stop flashing and the control panel will beep 3 times. Your recipe has now been saved into one of the 8 Favourite Recipe slots. OR You can test your recipe first, without yet saving it by simply pressing START. If you then want to save the recipe you must ensure that you press SAVE before the end of the KEEP WARM ( ) mode.
How to use the Time Delay. The Ma-baker Pro allows you to delay the completion of your bread by up to 15 hours, so you can wake up to the smell of freshly baked bread, or go out for the day while your Ma-baker Pro does all the work. Example Before leaving for work at 8am, you decide to set the Time Delay so that the bread or selected program will be ready and completed by 6pm when you return home - which is 10 hours later.
What Ingredients to use. To achieve an optimum loaf of bread, always use fresh, quality ingredients. Bread mixes A variety of bread mixes can be used in your bread maker. Directions of use are covered in the Recipe section. Flour Good quality flour should be used. Highprotein bread flour can also be used. It is important to weigh the flour required for each recipe as flour naturally aerates. This will ensure a perfectly baked loaf.
Handy hints to a better loaf. Automatic Fruit & Nut Dispenser Ensure that the Fruit & Nut Dispenser is closed prior to baking. Freshness Crust colour Ensure all ingredients are fresh and used before the specified use-by date. It is normal for the top of the bread to be lighter in colour than the sides. Different combinations of ingredients can encourage or discourage browning.
Care and Cleaning. Do not be concerned if the non-stick coating wears off or changes colour over time. This is a result of steam, moisture, food acids, mixing of various ingredients and normal wear and tear. This is in no way harmful and does not affect the performance of your Ma-baker Pro Before cleaning the Ma-baker Pro , unplug it from the power outlet and allow it to cool completely. To clean the exterior Wipe exterior with a slightly dampened cloth and polish with a soft dry cloth.
Help Guide Should your require any further assistance on using your breadmaker, please follow these simple steps. 1. Consult Troubleshooting tips on pages 77 and/ or Questions & Answers on page 79. 2. To answer any further questions you may, call our Share Call line: 086 111 5006 For more information or advice on any Mellerware appliance, contact the Mellerware Consumer Service Line on 086 111 5006. .
Recipes Important Note: Recipes may vary depending on the moisture content of the ingredients and may need to be adjusted, e.g. the weight of the flour changes when it has absorbed moisture from the air. Please feel free to experiment with slight variations to our recipes to get a better result. Always record the amounts you try so that you can adjust the recipe to your own liking. You may find inconsistencies in the taste, texture and appearance of the bread you bake in your Ma-baker Pro .
Breadmix Recipes. A breadmix will usually contain all the necessary ingredients such as flour, sugar, salt, etc. to make a loaf of bread. There are a variety of breadmixes available. It is important to refer to the packaging directions before use, as the recipes and ingredients may vary. For further information on bread mixes, we suggest you contact the bread mix manufacturer. White breadmix recipes (Menu Setting - Basic 1) Method 1. Place ingredients into bread pan in the order listed.
Breadmix Recipes - cont. Wholemeal breadmix recipes (Menu Setting - Wheat 4) Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (4) WHEAT. 4. Select CRUST Colour, Loaf SIZE and press “START”. Bread will be baked in the number of hours indicated.
1.5kg Breadmix Recipes. In your Ma-baker Pro you can bake 4 horizontal loaf sizes including a 1.5kg loaf. Note: There are only three actual loaf size settings on the Ma-baker Pro. To bake a 1.5kg loaf simply select the 1.25kg setting and place the necessary amounts of ingredients into the baking pan. Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3.
Basic Breads. White Bread Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (1) BASIC. 4. Select CRUST Colour, Loaf SIZE and press “START”. Bread will be baked in the number of hours indicated. Note: If using the (2) TURBO program setting, additional baking time may be required. If so, simply select (10) BAKE to continue baking.
Basic Breads - cont. Wholewheat Bread Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3 Press the MENU button to program (4) WHEAT. 4. Select CRUST Colour, Loaf SIZE and press “START”. Bread will be baked in the number of hours indicated. Note: If using the (2) TURBO program setting, additional baking time may be required. If so, simply select (10) BAKE to continue baking.
White Bread Varieties. Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (1) BASIC. 4. Select CRUST Colour, Loaf SIZE and press “START”. Bread will be baked in the number of hours indicated. Note: If using the (2) TURBO program setting, additional baking time may be required. If so, simply select (10) BAKE to continue baking.
White Bread Varieties - cont. Beetroot & Rosemary Bread Canned beetroot, drained/chopped Beetroot juice Rosemary, dried Water Margarine Salt Sugar Skim milk powder Plain flour Yeast Cornbread Water Margarine Cornmeal (polenta) Sugar Salt Skim milk powder Flour Yeast Fruit & Nut Dispenser Canned corn kernals drained Thyme, dried 750g 1/ cup 2 1.
White Bread Varieties - cont. Wheat & Sunflower Bread 750g 1.0kg 1.
White Bread Varieties - cont. Sour Cream & Chilli Bread Water Sour cream Chilli powder Salt Brown sugar Skim milk powder Plain flour Yeast 750g 1.
White Bread Varieties - cont. Italian Herb Bread 750g 1.0kg 1.
White Bread Varieties - cont. Orange & Thyme Bread 750g 1.0kg 1.25kg 315ml 1 tablespoon 1 teaspoon 1 1 / 2 teaspoons 11/ 2 teaspoons 1 tablespoon 1 tablespoon 600g (3 3/ 4) 11/ 2 teaspoons 415ml 2 tablespoons 1 1/ 2 teaspoons 2 teaspoons 2 teaspoons 1 1 / 2 tablespoons 2 tablespoons 680g (4 1/ 4) 1 1/ 2 teaspoons 515ml 3 tablespoons 2 teaspoons 1 2 / 2 teaspoons 21/ 2 teaspoons 2 tablespoons 3 tablespoons 760g (4 3/ 4) 2 teaspoons 750g 1.0kg 1.
White Bread Varieties - cont. Salami Cheese Bread 750g 1.0kg Water Margarine Oregano, dried Salami, chopped Mozarella cheese, grated Salt Sugar Skim milk powder Plain flour Yeast 315ml 1 tablespoon 1/ teaspoon 2 2/ cup 3 1/ cup 3 11/ 2 teaspoons 1 tablespoon 1 tablespoon 600g (3 3/ 4) 11/ 2 teaspoons 415ml 2 tablespoons 1 teaspoon 2/ cup 3 1/ cup 3 2 teaspoons 1 tablespoon 1 tablespoon 680g (4 1/ 4) 1 1/ 2 teaspoons Lemon Poppyseed Bread 750g 1.
Wheat Bread Varieties. All WHEAT cycles begin with a 30 minute pre-heat of ingredients. No blade movement occurs during this step. Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (4) WHEAT. 4. Select CRUST Colour, Loaf SIZE and press “START”. Bread will be baked in the number of hours indicated.
Wheat Bread Varieties - cont. Wholemeal Raisin/Nut Water Margarine Salt Brown sugar Skim milk powder Wholemeal plain flour Yeast Fruit & Nut Dispenser Raisins Walnuts, chopped Soy & Linseed Bread Water Margarine Linseed meal Soy grits Salt Brown sugar Skim milk powder Wholemeal plain flour Plain flour Yeast Rye Bread Water Margarine Salt Molases Carraway seeds Milk powder Wholemeal plain flour Rye flour Yeast 750g 1.
Wheat Bread Varieties - cont. Museli Bread 750g 1.0kg 1.25kg 320ml 1 tablespoon 1 teaspoon 1 1 / 2 tablespoons 1 tablespoon 220g (1 1/ 3) 320g (2) 11/ 2 teaspoons 420ml 2 tablespoons 1 1/ 2 teaspoons 2 tablespoons 1 1/ 2 tablespoons 300g (1 2/ 3) 400g (2 1/ 2) 1 1 / 2 teaspoons 520ml 3 tablespoons 2 teaspoons 1 2 / 2 tablespoons 2 tablespoons 300g (1 2/ 3) 560g (3 1/ 2) 2 teaspoons 1/ cup 2 3/ cup 4 1 cup Russian Blackbread 750g 1.0kg 1.
Wheat Bread Varieties - cont. Multigrain Bread 750g 1.0kg 370ml 1 teaspoon 11/ 2 tablespoons 2 tablespoons 320g (2) 220g (1 1/ 3) 1 1 / 2 teaspoons 470ml 2 tablespoons 3/ cup 4 1 1/ 2 teaspoons 2 tablespoons 3 tablespoons 380g (2 1/ 3) 380g (2 1/ 3) 1 1 / 2 teaspoons 750g 1.
Wheat Bread Varieties - cont. Potato & Peppercorn Water Margarine Salt Sugar Skim milk powder Instant potato flakes Wholemeal plain flour Plain flour Yeast Fruit & Nut Dispenser Green peppercorns, drained 750g 1.0kg 320ml 2 tablespoons 3 tablespoons 380g (2 1/ 3) 160g (1) 1 teaspoon 420ml 2 tablespoons 2 teaspoons 2 tablespoons 3 tablespoons 4 tablespoons 540g (3 1/ 3) 160g (1) 1 teaspoon 2 tablespoons 2 tablespoons 11/ 2 tablespoons 11/ 2 teaspoons 11/ 2 tablespoons 43 1.
Gluten Free Breads. We understand the importance of a staple food such as bread in a gluten intolerant individuals diet. Realising that there have been breadmakers on the market that do not deliver a suitable Gluten Free loaf, our objective, with the advanced technology of the Ma-Baker Pro, was to develop a recipe that produced a real result. So all you have to do is simply add the ingredients, press a button and leave the rest up to the Ma-baker Pro .
Gluten Free Breads - cont. Consistency • The dough should resemble a thick cake mix. Check 10-15 minutes into kneading and if the consistency is too thick add a little water - 1 tablespoon at a time. • Environmental factors can have a large effect on the consistency of the dough. A change in atmospheric conditions can affect the reaction of the yeast. For example if baking bread on a wet, humid day, you may need to reduce the water by 10-20mls to achieve the desired consistency for the dough.
Gluten Free Breads - cont. Gluten Free Grain Bread 490-500mls warm water 1 cup arrowroot 3 x 60g eggs 1/ cup oil 2 1 teaspoon vinegar 1/ cup brown rice flour 2 1/ cup besan (chick pea) 2 3 tablespoons grain* 1 tablespoon Xanthan Gum 2 tablespoons sugar 11/2 teaspoons salt 2 teaspoons yeast 2 cups white rice flour *Mix of grain to use: sesame, poppy, sunflour seeds, soy grit, pepitas (pumpkin seeds), linseed meal and course polenta. Method 1. Place ingredients into bread pan in the order listed.
Gluten Free Breads - cont. Gluten Free Fruit Loaf 470mls water 1 tablespoon Xanthan Gum 3 x 60g eggs 1/ cup oil 3 1 teaspoon vinegar 1/ cup brown rice flour 2 1/ cup besan or soy flour 2 1 tablespoon white sugar 3 tablespoons brown sugar 11/2 teaspoons salt 1 teaspoon cinnamon 2 teaspoons yeast 2 cups white rice flour 1 cup arrowroot Fruit: Fill the Fruit & Nut dispenser with mixed fruit; sultanas, currants, raisins, chopped apricots, apple, pear, prunes, dates, figs. Make sure you use dried fruit.
Gluten Free Breads - cont. Recommended Programming options There are many factors that can influence the success of your Gluten-Free loaf such as quality of ingredients and environment conditions - altitude, humidity and temperature. We recommend experimenting with the programability of this bread maker - particularly for Gluten Free recipes. See page 18 for more details. stage (Knead 2). Steps to modifying Knead 2: 1. Press Menu button to select the Gluten Free setting (MENU 3). 2.
Yeast Free Breads. Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (3) GLUTEN FREE/YEAST FREE . 4. Select a Light CRUST Colour and a 1.0kg Loaf SIZE. 5. Press the MODIFY button and hold for 2 seconds. 6. Press the MODIFY button 5 times, until the Baking Progress Monitor is flashing on the Raising stage ( ).
Yeast Free Breads - cont.
Sweet Breads. For optimum results, always select the Light Crust Colour to prevent the crust from burning. Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (5) SWEET. 4. Select CRUST Colour, Loaf SIZE and press “START”. Bread will be baked in the number of hours indicated.
Sweet Breads - cont. Chocolate Bread Water Margarine Cocoa Salt Sugar Skim milk powder Plain flour Yeast Fruit & Nut Dispenser Chocolate chips Banana Macadamia Water Margarine Banana, mashed Egg Salt Sugar Skim milk powder Plain flour Yeast Fruit & Nut Dispenser Macadamia nuts, roughly chopped Apple Spice Bread Water Margarine Cinnamon, ground Clove, ground Salt Brown sugar Skim milk powder Plain flour Yeast Fruit & Nut Dispenser Dried Apples, chopped 750g 1.0kg 1.
Sweet Breads - cont. Pina Colada Bread 750g 1.0kg 1.25kg 225ml 1 tablespoon 1 tablespoon 2/ cup 3 1 1 / 2 teaspoons 2 tablespoons 1 tablespoon 480g (3) 2 teaspoons 290ml 2 tablespoons 2 tablespoons 3/ cup 4 2 teaspoons 2 tablespoons 1 1/ 2 tablespoons 640g (4) 2 teaspoons 360ml 3 tablespoons 3 tablespoons 1 cup 21/ 2 teaspoons 3 tablespoons 2 tablespoons 800g (5) 21/ 2 teaspoons 1/ cup 2 3/ cup 4 1 cup 750g 1.0kg 1.
Sweet Breads - cont. Mixed Fruit Bread Water Margarine Clove, ground Nutmeg, ground Salt Brown sugar Skim milk powder Plain flour Yeast Fruit & Nut Dispenser Mixed dried fruit Maple Walnut Bread Water Margarine Salt Maple syrup Skim milk powder Bread improver Plain flour Wholewheat flour Yeast Fruit & Nut Dispenser Walnuts, chopped Fig & Golden Syrup Loaf Water Margarine Salt Ginger, ground Golden syrup Skim milk powder Plain flour Yeast Fruit & Nut Dispenser Dry figs, chopped 750g 1.0kg 1.
Sweet Breads - cont. Gingerbread 750g 1.0kg 1.
Sweet Breads - cont. Chunky Peanut Bread Water Margarine Salt Brown sugar Skim milk powder Plain flour Wholemeal flour Yeast Fruit & Nut Dispenser Roasted peanuts, chopped 750g 1.0kg 1.
French Breads. Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (6) FRENCH. 4. Select CRUST Colour, Loaf SIZE and press “START”. Bread will be baked in the number of hours indicated. Do not use Time Delay Setting when baking the Sourdough Bread as the ingredients will spoil. Note: If using the (2) TURBO setting, additional baking time may be required.
Turbo Breads. Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (2) TURBO. 4. Select CRUST Colour, Loaf SIZE and press “START”. Bread will be baked in the number of hours indicated. Note: The turbo setting has a reduced time for proofing. The turbo setting may be used for any of the white, wholemeal, sweet or french bread recipes.
Turbo Breads - cont. Rapid Multigrain Water Margarine Grain mix Salt Brown sugar Skim milk powder Plain flour Wholemeal plain flour Yeast 750g 1.0kg 370ml 470ml 2 tablespoons 3/4 cup 1 1 / 2 teaspoons 2 tablespoons 3 tablespoons 320g (2) 380g (2 1/ 3) 2 teaspoons 11/ 2 tablespoons 1/2 cup 1 teaspoon 11/ 2 tablespoons 2 tablespoons 320g (2) 220g (1 1/ 3) 2 teaspoons 59 1.
Cakes. Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (7) CAKE. 4. Select a Light CRUST colour and 750g loaf SIZE. Press “START”. 5. Allow to mix for 5-8 minutes, open lid and scrap down the sides of the bread pan with a plastic spatula. Gently fold the mixture to ensure ingredients are well combined. Close lid and allow cycle to continue.
Damper. Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (8) DAMPER and press “START”. 4. Allow to machine to mix for 5 minutes, open lid and scrap down the sides of the bread pan with a plastic spatula. Gently fold the mixture to ensure ingredients are well combined. Close lid and allow cycle to continue.
Jams. Handy hints for optimum results. • Use ripe, fresh fruit. Large pieces should be cut into rough shaped small pieces. • Jam should be chunky and contain pieces of fruit, avoid processing your fruit. • Do not reduce the amount of sugar specified or use substitutes. • Pour hot jam into sterilised jars (see notes below), leaving approximately 2cm for the top of the jar. Seal the jar immediately. • Label jars. Allow to cool to room temperature before refrigerating. • Jam Setta is required in all recipes.
Jams - cont.
Pasta. Method 1. Place all ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (11) PASTA DOUGH and press “START”. Pasta Dough Plain flour 500g Eggs 4 x 60g Salt 1/2 teaspoon Water 125ml Note: If pasta dough appears too sticky, knead dough with additional flour. Variations: Spinach pasta: Add 100g of very well drained spinach to the dough recipe.
Pasta - cont. Fettuccini with Tomato Sauce 1 quantity Spinach pasta dough Sauce 3 tablespoons olive oil 1 onion, chopped, 2 x 400g cans peeled tomatoes 2 tablespoons concentrated tomato paste Salt and pepper, to taste 1/ cup parmesan cheese 2 1. Using a pasta machine, roll out pasta dough into three 10cm x 40cm rectangular pieces. Using the pasta machine, roll the pasta through the fettuccini guide to cut pasta. 2. Bring a large saucepan of water to the boil.
Pizzas & Other Versatile Doughs. Method 1. Place all ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (12) PIZZA DOUGH and press “START”. 4. Remove dough from bread pan and follow instructions given for each recipe. Pizza Dough Dough Water 290ml Sugar 1 teaspoon Olive oil 2 tablespoons Plain flour 480g (3 cups) Salt 1/2 teaspoon Yeast 2 1/2 teaspoons 1.
Pizzas & Other Versatile Doughs - cont. Hot Cross Buns Dough Water 330ml Margarine 2 tablespoons Egg 1 x 60g Sultanas 3/4 cup Nutmeg 1/2 teaspoon Salt 1/2 teaspoon Brown sugar 1/4 cup Plain flour 520g (3 1/4 cups) Yeast 2 1/2 teaspoons Crosses Plain flour 80g ( 1/2 cup) Water 80ml Sugar 2 teaspoons Glaze Water 2 tablespoons Sugar 2 tablespoons Gelatine 1 teaspoon 1. Remove completed dough from bread pan. Line a baking tray with baking paper. 2.
Pizzas & Other Versatile Doughs - cont. Bread rolls Dough Water 250ml Egg 1 x 60g Margarine 2 tablespoons Salt 1/2 teaspoon Sugar 1/4 cup Plain flour 520g (3 1/4 cups) Yeast 2 1/2 teaspoons Topping Margarine, melted 1. Remove completed dough from bread pan. Line a baking tray with baking paper. Heat oven to 180°c. 2. Divide dough into 15 pieces and shape each piece into a ball. Place on baking tray, cover and allow to rise for 30 minutes or until doubled in size. 3. Brush with margarine.
Pizzas & Other Versatile Doughs - cont.
Pizzas & Other Versatile Doughs - cont. Calzones Dough Water 250ml Olive oil 1 tablespoon Salt 1/2 teaspoon Sugar 1 teaspoon Plain flour 400g (2 1/2 cups) Yeast 2 1/2 teaspoons Pesto Filling 6 sundried tomatoes 6 tablespoons pesto 11/2 cups shredded mozzarella 1 cup mushrooms, sliced 3/ cup chopped bacon 4 Salt/pepper to taste 1 egg, lightly beaten, for brushing 1. Remove completed dough from bread pan. Line a baking tray with greaseproof paper. Heat oven to 180°c. 2. Divide dough into 6 equal parts.
Glazes & Spreads.
Glazes & Spreads - cont. Cinnamon Glaze Creamy Vanilla Glaze Mix: Mix until thin enough to drizzle; 1/ cup icing sugar 2 1/ teaspoon ground cinnamon 4 1 1/2 to 2 teaspoons water Mix: Mix until thin enough to drizzle; 1/ cup icing sugar 2 1/ teaspoon vanilla 4 11/2 to 2 teaspoons milk Citrus Glaze Mix: Mix until thin enough to drizzle; 1/ cup icing sugar 2 1 teaspoon grated lemon or orange peel 1 1/2 to 2 teaspoons lemon or orange juice Toppings.
1 RBO GLUTEN /YEAST FREE W.WHEAT 3 4 WHITE FEATURE 2 Setting No 1.25kg 1.0kg 750g 1.25kg 1.0kg 750g 1.25kg 1.0kg 750g 1.25kg 1.
FEATURE LOAF 750g LIGHT MEDIUM DARK LIGHT MEDIUM DARK LIGHT MEDIUM DARK LIGHT MEDIUM DARK LIGHT MEDIUM DARK LIGHT MEDIUM DARK LIGHT MEDIUM DARK LIGHT MEDIUM DARK LIGHT MEDIUM DARK - CRUST TIME (hh:mm) 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 1 3 3 PREHEAT KNEAD1 (min.) (min.) 3:15 – 15:05 3:23 – 15:03 3:33 – 15:03 3:17 – 15:07 5 SWEET 1.0kg 3:25 – 15:05 3:35 – 15:05 3:21 – 15:01 1.25kg 3:29 – 15:09 3:39 – 15:09 3:17 – 15:07 750g 3:25 – 15:05 3:35 – 15:05 3:22 – 15:02 6 FRENCH 1.
Program Setting Times and Display Information. The LCD window will tell you if there is a problem with your Ma-baker Pro. Always use your Ma-baker Pro in a room free of drafts. Do not use your Ma-baker Pro outdoors, near a heat vent or in direct sunlight. DISPLAY READS PROBLEM SOLUTION “ 0:00” (:) flashing Select program setting. Use the Menu button to select program. “ E:01” flashing The baking chamber is too hot to begin another cycle. “ E:02” flashing Sensor malfunction.
Troubleshooting: The Machine.
Troubleshooting: The Recipes.
Questions & Answers. Why do I have to vary the amount of flour and water in my recipes so often? How can I make White bread more nutritous? The characteristics of flour will vary from season to season, be affected by how its stored and the humidity in the air. Flour absorbs moisture and so each batch is different because it has been exposed to different conditions. Check your dough after 10 minutes kneading, if it apears ‘sticky’ add more flour, 1 tablespoon at a time.
Questions & Answers. Can I use the delay function anytime? Do I have to leave the bread in for the keep warm? The delay program can be preset to have your bread ready in up to 15 hours. Set it before you go to work or bed, so that you have hot fresh bread when you want it. No. This feature circulates warm air for the time indicated to maintain the crisp baked crust and shape of your loaf. You can remove the bread anytime after baking has completed.
