page 1 Home Bakery Home Bakery Instruction Manual & Recipes ABM 10 www.BuyPrima.com 2001 ABM10 rev.
page 2 Home Bakery 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.
page 3 • Home Bakery 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.
page 4 Home Bakery • ABOUT 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 worldwide. 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.
page 5 • ABOUT BREAD MAKERS Home Bakery 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.
page 6 • INGREDIENTS Home Bakery 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.
page 7 • YEAST Home Bakery 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.
page 8 • OTHER INGREDIENTS Home Bakery 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. Things like cheese, milk and fresh fruit contain quite a lot of water, which will determine the look of the finished loaf.
page 9 • Home Bakery 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.
page 10 • THE CONTROLS Home Bakery 16 1. Programmes: The full list of programmes (and their programme numbers) is printed above the display on the front panel. 2. Menu button: Press this repeatedly to scroll through the programmes. The programme number is shown in the display (from 1 – 12) 3. Loaf size: After the appropriate programme has been selected, use this button to set the required loaf size. The process time will change on the display depending upon your selection.
page 11 • LET’S PRESS SOME BUTTONS! Home Bakery 17 Connect the machine to the mains for the first time, the machine will emit a beep and you will see the following display: This indicates that the BASIC programme (1) for the 2LB loaf at MEDIUM crust is selected. The process time is 3 hours. Press the LOAF SIZE button once. The display will look like this: The arrow underneath the loaf size indicator has now moved to the 1.5LB setting and the time displayed has gone down to 2 hours 53 minutes.
page 12 THE PROGRAMMES Home Bakery 17 Please see below a summary of all the other modes/programmes. DISPLAY FUNCTION 1. BASIC. This is the programme shown when the machine is first switched on. This is a good, generalpurpose programme for white or brown bread. Most of the recipes use this programme. 2. FRENCH. This setting is longer than the BASIC programme due to the extra kneading and rising time required to give the loaf an ‘airy’ texture that is characteristic of French bread.
• PROGRAMMES cont. DISPLAY page 13 Home Bakery 17 FUNCTION 8. DOUGH. Performs all the steps of kneading and rising but omits the bake cycle. Note: Crust colour control and loaf size selection are not available. If your dough does turn out crusty, there’s something very wrong with the mixture ☺ 9. JAM. Mixing and heating programme ideal for jam making. 10. CAKE. Programme for making cakes 11. BREAD MIX. Programme specially designed for pre-packed bread mixes.
page 14 Home Bakery CYCLE TIME CHART FOR ABM10 Prog setting cycle 1.5LB 2.0LB Ultra fast-1 1.5LB 2 2 2 2 4 N/A 4 4 4 3 4 5 4 4 6 40 25 25 5 5 5 N/A 2 2 5A 5A 5A 12A 15A 8 10 8 10A 10A N/A 5 5 5 5 5 5 10 10 Heater warms pan Punch down 20 0.5 20 0.5 20 0.5 20 0.5 20 0.5 20 0.5 20 0.5 20 0.5 Heater: on 5s/off 25s 4.5 4.5 9.5 9.5 14.5 14.5 9.5 9.5 BASIC FRENCH WHOLE WHEAT 1.5LB 2.0LB 1.5LB 2.0LB 1.5LB 2.
page 15 Home Bakery CYCLE TIME CHART FOR ABM10 (cont.) Prog setting Ultra fast-ll 2.0LB Dough Motor On/Off:1s/1s 1 2 3 3 Motor On/Off:29s/1s 3 4 2 2 cycle K N E A D 1 R I S E 1 Bread mix 1.5LB 2.
Page 16 # Home Bakery MORE ABOUT HOW TO USE THE TIMER 19 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, simply press the TIMER (up) button on the control panel and the figure on the display will increase by 10 minutes.
Page 17 • YOUR FIRST LOAF Home Bakery 20 Before we start, if you have skipped forward to this part of the book and not read the preceding pages like the rest of us then shame on you! You may be about to waste some flour! The following recipe is for a basic white loaf. Even if you do not usually eat white bread we strongly recommend you make this as your first loaf because it is easiest.
Page 18 • METHOD Home Bakery 20.1 1. Remove the bread pan from the machine. (Turn it anticlockwise and lift out) 2. Put the ingredients into the pan in the order they are listed above 3. When it comes to adding the yeast, make a small well in the flour and pour the yeast granules into it. This keeps the yeast dry until the process starts. 4. Put the bread pan into the machine, turning it clockwise to lock it into place. Close the lid 5. Plug that machine into the wall socket.
Page 19 • HOW DID IT TURN OUT? Home Bakery 21 If you followed the steps on the previous pages 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.
Page 20 • SUNKEN LOAVES cont. Home Bakery 22.1 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.
Page 21 Home Bakery Bread Pan & Kneading Blades The most important thing when cleaning your Home Bakery is to keep the non-stick coating of the bread pan and kneading blades in good order. Never use metal utensils to remove loaves, cakes or jam from the bread pan, as this will damage the non-stick coating. Avoid using strong detergents and don’t put the pan or kneading blades in the dishwasher. The strong detergent used in dishwasher tablets or liquids can damage the non-stick coating in the long term.
Page 22 • RESOURCES Home Bakery 24 Wrights Bread Mixes All of Wrights bread mixes give excellent results in the ABM10. Simply follow the recipe on the back of the packet & select BREAD MIX mode. For more information about Wrights products call: 0800 0640100 Marriages Marriages make an excellent range of flours, mostly available in health food shops.
Page 23 Home Bakery Home Bakery Recipes ABM10 BASIC WHITE BREAD 2lb (use half these measures for 1lb loaf) Water 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Sugar 2 tbsp Butter/oil 3 tbsp Dried sachet yeast 2 1/2tsp 1.5lb Water Strong white flour Salt Dried Milk (optional) Sugar Butter/oil Dried sachet yeast 260ml 460g 2 tsp 2 tbsp 2 tbsp 3 tbsp 2 1/2tsp Select BASIC (1) programme for best results. For 1.5lb option press LOAF SIZE button.
Page 24 Home Bakery White Flour Recipes FRENCH BREAD This recipe will produce bread that has the light, crusty texture characteristic of French bread. 2lb (use half these measures for 1lb loaf) Water 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Sugar 2 tbsp Dried sachet yeast 2 1/2tsp 1.5lb Water Strong white flour Salt Dried Milk (optional) Sugar Dried sachet yeast 260ml 460g 2 tsp 2 tbsp 2 tbsp 2 1/2tsp Select FRENCH (2) programme for best results.
Page 25 Home Bakery MILK LOAF In this recipe milk is used in place of the water. We do not recommend that you use the delay timer for this recipe as the ingredients may spoil before the process starts. 2lb (use half these measures for 1lb loaf) Milk 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar 2 tbsp Dried sachet yeast 2 1/2tsp 1.
Page 26 Home Bakery ITALIAN STYLE BREAD One of the most popular savoury bread recipes! This recipe requires ingredients to be added part way through the programme. Whenever heavier ingredients are called for such as chopped nuts or dried fruit etc, it is best to add these part way through the second kneading step. The reason for this is because we want these ingredients to retain their shape and to distribute evenly throughout the loaf.
Page 27 Home Bakery CINNAMON & RAISIN BREAD This recipe also requires ingredients to be added part way through the programme. See previous recipe for details. 2lb (use half these measures for 1lb loaf) Water 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar 2 tbsp Cinnamon 4 tsp Dried sachet yeast 2 1/2tsp 1.5lb Water Strong white flour Salt Dried Milk (optional) Butter/Oil Sugar Cinnamon Dried sachet yeast Add 50g of raisins at the beeps.
Page 28 Home Bakery SODA BREAD A non-yeast bread perfect for the ULTRA FAST programmes but you can use the CAKE programme too if you wish. Add the following to the bread pan: 350g 350g 2 tsp 1 tsp 450ml white plain flour plain wholemeal flour Bicarbonate of soda Salt buttermilk Set machine to ULTRA FAST 2 programme.
Page 29 Home Bakery BASIC BROWN LOAF 2lb (use half these measures for 1lb loaf) 1.5lb Water Strong brown flour Salt Dried Milk (optional) Butter/Oil Sugar (brown is best) Dried sachet yeast Water Strong white flour Salt Dried Milk (optional) Butter/Oil Sugar (brown is best) Dried sachet yeast 320ml 560g 2 tsp 2 tbsp 3 tbsp 3 tbsp 2 1/2tsp 270ml 460g 2 tsp 2 tbsp 3 tbsp 2 tbsp 2 1/2tsp For this recipe you can either use the BASIC (1) or WHOLE WHEAT (3) programmes.
Page 30 Home Bakery GRANARY LOAF 2lb Water Granary flour Salt Dried Milk (optional) Butter/Oil Sugar Dried sachet yeast 310ml 560g 2 tsp 2 tbsp 3 tbsp 2 tbsp 2 1/2tsp 1.5lb Water Granary flour Salt Dried Milk (optional) Butter/Oil Sugar Dried sachet yeast 260ml 460g 2 tsp 2 tbsp 2 tbsp 2 tbsp 2 1/2tsp Use the BASIC (1) programme for this recipe.
Page 31 Home Bakery CAKES If you want to use smaller quantities than those shown here, you may need to stop the bake step early. If using a cake mix you should use a MINIMUM of 400g. Use the CAKE programme for all the recipes on this page. Check the crust colour of the cake after 50 minutes and press the START/STOP button for 3 seconds to stop the bake process if necessary. The crust of Madeira cake is quite dark anyway due to the high sugar content.
Page 32 Home Bakery BREAD DOUGH The dough modes will perform the kneading some of the rising steps for you. When the dough is ready you perform the final rising outside the machine and bake in a conventional oven. PIZZA BASE Makes 2 x 12” bases Water Strong white flour Olive oil Strong wholemeal flour Sugar Salt Yeast 240ml 460g 2 tbsp 3 tbsp 1 tbsp 2 tsp 2 tsp Use the DOUGH (8) programme. When the process is complete remove the dough from the bread pan and cut into two equal pieces.
Page 33 Home Bakery BAGELS Add ingredients to pan as per basic white bread recipe. You can substitute up to half the white flour for wholemeal or brown if you wish. Select DOUGH (8). When the process is complete proceed as follows: Cut the dough into 15-20 equal pieces and roll into balls. Make a 1” (2.5cm) hole in the middle to form a ring shape. Cover and allow rising in a warm place for 30-40 minutes. Meanwhile bring 2 litres of water and 2 tbsp of sugar to a gentle boil.
Page 34 Home Bakery BREAD MIXES The ABM10 has a programme, which has been specially developed to get the best out of the increasing number of bread mixes now available in supermarkets. The method is simple: Follow the instructions on the back of the packet and select the BREAD MIX (11) programme. One thing to consider is that the dried yeast is often mixed in with the flour so most bread mixes won’t work well with the delay timer.
Page 35 Home Bakery JAM The ABM10 makes excellent jam! However, please remember to be extra careful when handling the hot jam. Fresh strawberries (or just about any fruit) Sugar (caster or granulated) Pectin (available in packets in supermarkets) 440g 630g 1 x 13g sachet. Method: Either crush the fruit manually or use a food processor (preferable). Add fruit to the bread pan and fold in the sugar with a wooden spoon or spatula. Sprinkle the sachet of pectin over the mixture.
Page 36 Home Bakery WHEAT/GLUTEN/DAIRY FREE BREAD The Prima Home Bakery is not confined to wheat or yeast based bread. As mentioned earlier wheat – oats – rye and barley all contain GLUTEN and many people are intolerant to these flours. We would like to thank BARBARA’S KITCHEN for supplying us with the following recipes and information.
Page 37 Home Bakery Making your own bulk supply of flour This is how to make up a bulk supply of the flours that Barbara chose to use in her recipes. Any combination of gluten free flours allowed for your own intolerance can be used – but results will vary. Please keep your flour in the freezer/refrigerator.
Page 38 Home Bakery 1 ½ LB WHITE-BROWN LOAF RECIPE USING DRIED MILK © USING AMERICAN MEASURING CUPS AND SPOONS ALL INGREDIENTS AT ROOM TEMP -DO NOT USE A DELAYED PROGRAMME DRY INGREDIENTS 2 cups white rice flour ½ cup potato starch flour ½ cup tapioca starch flour 1 tbs xanthan gum ½ tsp crushed sea salt ½ cup powdered milk (if using liquid milk please use other recipe 1½ lb loaf) 2 tbs sugar 1 (2 ¼ tsp) sachet fast action dried yeast 3 ¼ 1 1¼ WET INGREDIENTS large eggs beaten cup allowed oil eg organi
Page 39 Home Bakery W/G + can be Dairy Free 1 ½ LB WHITE-BROWN LOAF RECIPE USING LIQUID MILK © USING AMERICAN MEASURING CUPS AND SPOONS ALL INGREDIENTS AT ROOM TEMP- DO NOT USE A DELAYED PROGRAMME DRY 2½ ½ ½ 1 2 ½ 1 3 ¼ 1 ½ ¾ INGREDIENTS cups white rice flour cup potato starch flour cup tapioca starch flour tbs xanthan gum tbs sugar tsp crushed sea salt (2 ¼ tsp) sachet fast action dried yeast WET INGREDIENTS large eggs cup allowed oil eg organic sunflower/organic corn/pure virgin olive oil tsp cider
Page 40 Home Bakery W/G + can be dairy free 2-2 ½ LB WHITE-BROWN LOAF RECIPE USING LIQUID MILK © USING AMERICAN MEASURING CUPS AND SPOONS ALL INGREDIENTS AT ROOM TEMP-DO NOT USE A DELAYED PROGRAMME DRY INGREDIENTS white rice flour potato starch flour tapioca starch flour extra potato starch or tapioca starch xanthan gum sugar 2 + 1/3 ½ ½ 1/3 2 2 cups cup cup cup tsps tbs 1 1 tsp allowed salt (2 ¼) tsp sachet fast action dried yeast (if bread rises too high reduce by ¼ tsp) 2 1 ¼ 1+1/3 WET INGREDIEN
Page 41 Home Bakery FITTING OF 3 PIN PLUG WARNING: THIS APPLIANCE MUST BE EARTHED IMPORTANT: The wires in this mains lead are coloured in accordance with the following code: Green and Yellow: Blue: Brown: - Earth - Neutral - Live UNITED KINGDOM: FITTING OF A 13A FUSED PLUG As the colours of the wires in the mains EARTH lead of this appliance may not correspond (GREEN & YELLOW with the coloured markings identifying the or GREEN) terminals in your plug, proceed as follows:The wire which is coloured green
Page 42 Home Bakery ~~~~~ 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.
Page 43 Home Bakery © Copyright 2002 Prima International Plc. All rights reserved. 2001 ABM10 rev.
