User Manual

5
Sandwich This program provides a loaf with a loose texture and a thin crust, ideal for
making sandwiches.
Gluten free Gluten free bread uses other substances to give the dough elasticity and
bounce. Gluten free loaves tend to be denser and coarser than bread made
with strong flour.
Fastbake I
and II
These are variations on the basic program, with reduced kneading, rising,
and baking times. They cut the program times to 55 and 80 minutes
respectively. However, your bread will be smaller, denser, and coarser than
normal, and any additional ingredients (raisins, nuts, etc.) may be crushed, or
unevenly distributed. The water temperature should be at 45 - 50ºC to help
speed up the process.
Speciality This program is specially designed for the malt loaf recipe.
PREPARING YOUR BREADMAKER
1. Sit the breadmaker on a stable, level, heat-resistant surface. Don’t plug it in yet.
2. Open the lid. Grip the loaf tin handle and pull the loaf tin up and out of the breadmaker.
3. Fit the paddle to the shaft in the bottom of the loaf tin (Fig B).
4. Measure the ingredients and have them all to hand, ready to add to the loaf tin.
5. Have ready a wire tray (for the bread), a heatproof placemat (for the loaf tin), and oven
gloves.
• Kitchen temperature can affect the outcome of your baking. Your breadmaker works best
in a kitchen with a temperature between 15°C and 34°C.
MEASURING INGREDIENTS
Each ingredient in a recipe is important. It is vital for the best results that you measure
ingredients accurately.
1. Use cook’s measuring spoons for ingredients given in teaspoons or tablespoons. For
accuracy, use the back of a knife to level off the ingredient (FIG A) rather than leaving it
‘heaped’.
2. For liquid measures, electronic scales are much more accurate than the lines on a
measuring jug so weigh them. We’ve shown the liquid in the recipes as grams (g), rather
than millilitres (ml)
3. If you’re using a recipe from elsewhere, replacing millilitres (ml) of liquid with grams (g) will
help with accuracy and consistency
USING YOUR BREADMAKER
1. Prepare your breadmaker as described above and accurately weigh out all of the
ingredients you will need for your recipe. Remember to fit the paddle!
2. Place the ingredients into the loaf tin. Put them into the tin in the order that they are listed
in the recipe. Don’t let the yeast come into contact with the sugar or the salt.
Generally speaking, add the liquids first. Water should be warm (34-38ºC). Next, add any
sugar and salt required by the recipe. Add any ingredients like honey, syrup, molasses, etc.
next. Finally, add the yeast laying it on top of the other ingredients but keeping it away
from the sugar and the salt.
3. Fit the loaf tin into your breadmaker (FIG C) and close the lid.
4. Plug in your breadmaker then use the menu button to select the program you want.
5. Use the crust colour and size buttons to make any adjustments (if appropriate) to your
recipe.