User Manual

13
Pizza Base
Water 1 cup (240ml)
Butter (melted) 1 tbsp
Sugar 2 tbsp
Salt 1 tsp
Strong white bread flour 2
3
⁄4 cup (396g)
Fast action yeast 1 tsp
Method
1 Pre-heat oven.
2 S
hape 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 A
dd your desired topping.
5 Bake at approx 200ºC (400°F, gas mark 6) until golden brown.
Hot Cross Buns
Water 1 cup (240ml)
Butter (melted)
1
⁄4 cup (50g)
Sugar
1
⁄4 cup (57g)
Egg (beaten) 1
Salt 1 tsp
Strong white bread flour 3
3
⁄4 cup (540g)
Fast action yeast 2 tsp
Cinnamon 1 tsp
Nutmeg
1
⁄4 tsp
Raisins 1 cup (150g)
Method
1 Divide into 8-12 pieces. Shape and flatten slightly.
2 Score a cross on the top of each bun.
3 Glaze with egg and milk.
4 Cover and allow to rise for 30 minutes.
5 Bake for approx 16-18 minutes at 190°C (gas mark 5, 375°F).
Marmalade
Juice from oranges 3 medium
Rind of oranges grated 2
Preserving sugar 1 cup (220g)
Water 1 tbsp
Pectin if needed 2 tsp
Comments
• Place all the ingredients into the Baking pan and set to jam setting.
• Warm the jars before filling.
• Use extra bake time if needed according to set of the marmalade
and the size of the oranges.
• Remove the paddle with tongs before pouring the marmalade into
the jars.
• Do not lift the Lid during mixing.
• Seville oranges should be used for marmalade but are only available
in January. If using other oranges, pectin will be needed to firm up
the marmalade.
• This recipe will fill approximately 1 medium (400g) jar.
Raspberry And Apple Jam
Frozen raspberries* 2 cup (200g)
Chopped baking apples
(peeled and cored) 1 cup (124g)
Preserving/jam sugar 1 cup (220g)
Lemon juice 3 tbsp
* Measure before defrosting
Comments
• Warm the jars before filling.
• Use tongs to remove the paddle before pouring
• This recipe will fill approximately 1 medium (400g) jar.
Jam (Prog 9.)
Dough (Prog 8.)
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