Operation Manual

14
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Jam – program 13
Default time: 1 hour and 5 minutes
Ingredients Quantity
Fruit 600g
Sugar 300g
Gelatin or Pudding Powder 50g
Yoghurt – program 15
Default time: 8 hours
Ingredients Quantity
Milk 350ml
Yoghurt 50ml
Sugar 3 tbsp.
Gluten Free Bread – program 16
Default time: 2 hours and 55 minutes
Ingredients 1lb 1.5lb 2lb
Water 120ml 180ml 240ml
Sugar 2 ½
tbsp.
3 tbsp. 3 ½
tbsp.
Salt ½ tsp. 1 tsp. 2 tsp.
Vegetable Oil 2 tbsp. 2 ½
tbsp.
3 tbsp.
Gluten Free
Flour
140g 210g 280g
Corn Flour 140g 210g 280g
Yeast Powder 1 tsp. 1 ¼
tsp.
1 ½
tsp.
All loaf sizes are approximate.
The basics of bread making
An understanding of ingredients and their
interaction is essential to good bread making.
This short guide will help you understand some
of the processes and the materials used.
Flour
Flour is the essential ingredient. It should
be fresh, and stored in cool, dry conditions,
preferably in an airtight jar. Use only bread
making our. General purpose ours do not
contain enough gluten to produce well-
structured bread.
Wholemeal wheat our contains the whole
grain. This results in heavier denser loaves than
bread made with white bread our, and takes
longer to rise - use the Wholemeal settings for
best results.
Flours such as oatmeal are often added to
bread ours to make speciality loaves. Many of
these ours contain no gluten so they cannot
be used entirely on their own.
Flours vary - millers all have their own special
methods, and age and storage play their part.
Although you should always follow the recipe
carefully there are occasions when you may
have to adjust the dough.
You may do this a few minutes into the
kneading cycle. Open the Bread maker lid
and gently touch the dough. It should feel very
slightly sticky. If it is sloppy, add a little our
(½ -1 tablespoon). Allow this to work in and re-
check if necessary. If the dough is too dry, add
the same amount of lukewarm water. Re-check
if necessary.
As you gain experience, you will get to know
the feel of good dough. It should be soft and
smooth with the faintest sticky feel, but should
leave no residue when turned out of the barrel,
as in our recipes for doughnuts and other
recipes blended on the Dough programme.