Operation Manual

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Before using your appliance
for the fi rst time
- Unpack the appliance and wash the pan and
accessories in soapy dishwater. Rinse and
dry thoroughly.
- Wipe the tub with a damp sponge.
FOR BEST RESULTS WITH YOUR BREAD
Read the instructions and use the recipe
book: the method for making bread with this
appliance is not the same as for handmade
bread.
All ingredients should be at room tempera-
ture.
Only good quality fresh ingredients should
be used. Use the ingredients before their
use-by date and keep them cool and dry.
The appliance must be kept and used at room
temperature.
For the bread, brioche, and cake recipes, it
is recommended to use pastry fl our.
For successful bread-making, it is important
to use the exact fl our measure. For this rea-
son, we suggest that you carefully weigh the
fl our on a kitchen scale.
Use dried active baker’s yeast. Do not use
baking powder.
Always follow the precise order and use the
exact quantity of ingredients indicated in the
recipe book.
Never put the yeast in direct contact with
the salt.
To avoid interfering with the rising process,
we suggest you put all the ingredients in the
pan at the beginning and avoid opening the
lid while the machine is operating.
Your bread will be more close-textured than
baker’s bread.
The recipes for other appliances will give
different results if used with your “Home
Bread”, as the appliances have different
programmes.
Order of ingredients
It is preferable to put the ingredients in the
pan in the following order: First the liquid
ingredients followed by the dry ingredients.
The yeast should be added after all the
other ingredients have been put into the
pan: the yeast should not be in direct con-
tact with the sugar, milk, water or salt.
After adding the liquid ingredients, we sug-
gest that you proceed as follows:
Add part of the fl our. Add the dry ingredi-
ents except for the yeast. Add the remain-
ing fl our being careful to cover all the dry
ingredients. Lastly, add the yeast.
Ingredients
Butter / oil
Fats give the bread a tender crumb and a
more succulent taste. If you are using butter,
cut it into small pieces so as to evenly distrib-
ute it into the mixture, or soften it.
Do not use warm butter.
Water
Use lukewarm water.
If your recipe calls for eggs, put them in
then add the water. We suggest that you use
spring water.
Flour
The weight of the fl our varies according to
the type of fl our used.
If possible, use strong fl our (type 55) rather
than ordinary plain fl our.
The baking results can vary depending on the
quality of the fl our used. If using hard fl our
(wholemeal, rye, etc.) the bread doesn’t rise
as much.
Milk
Fresh or powdered milk may be used.
If using powdered milk, add the quantity of
water initially called for.
If using fresh milk, you can also add water:
the total volume of liquid must always be
equal to the volume called for in the recipe.
Sugar
As a preference, use white sugar, brown sugar
or honey. Do not use refi ned or cubed sugar.
Salt
Salt enhances fl avour and controls yeast
activity. Salt makes the dough rise more
slowly, creating a fi rm and close-textured
dough.
Yeast
Yeast allows the dough to rise.
Use dried active baker’s yeast. The quality of
the yeast can vary, causing the dough to rise
in different ways. The bread can therefore
vary depending upon the yeast used.
The stated proportions are for dried yeast.
If you use fresh yeast, you should triple the
weight and stir the yeast into a little luke-
warm water, adding a small amount of sugar
for maximum effectiveness.
Bread maker - Notice finale.indd 14 28/09/2005, 19:22:46