68
For the baking of light weight bread such as French bread which has a crisper crust and light texture.
3
Wholewheat bread
(3:40 and 3:32)
For the baking of bread containing significant amounts of wholewheat. This setting has longer
preheat time to allow the grain to soak up the water and expand. It is not advised to use the delay
timer as this can produce poor results.
4
Quick
(1:40)
For white bread that is required in a shorter time. Bread baked on this setting is usually smaller with a dense
texture.
5
Sweet
(2:55 and 2:50)
For the baking of sweet type bread which gives a crisper crust than on basic setting. The crisper crust is
produced by the sugar ‘burning’.
6
Very fast baked bread
- 1
Kneading rise and baking 1.5LB bread in a short time.
7
Very fast baked bread
- 2
Kneading rise and baking 2LB bread in a short time.
8
Dough
(1:30)
This setting only makes the dough and will not bake the final bread. Remove the dough and shape it to make
bread rolls, pizza, etc. Any dough can be prepared on this setting. Do not exceed 1kg (2lb) of combined
ingredients.
9
Jam
(1:20)
Use this setting for making jam from fresh fruits and marmalade from Seville oranges. Do not increase the
quantity or allow the recipe to boil over the pan into baking chamber. Should this happen, stop the machine
immediately. Remove the pan carefully, allow to cool a little and clean thoroughly.
10
cake
(2:50)
This setting will mix ingredients and then bake for a preset time. It is required to mix two groups of ingredients
in bowls before adding to the bread maker (see cake recipes).
11
Sandwich breads
(3:00 and 2:55)
This is to bake light textured bread but with a softer and thicker crust.
12
Bake
(1:00)
This setting is bake only and can be used to increase the baking time on selected settings. This is especially
useful to help ‘set’ jams and marmalade.. When selecting bake straight after another program, if the message
H:HH is displayed, open the lid, remove the pan and allow to cool for 10 minutes. When cool, replace the
baking pan and its contents, set program and press start.
preparing Your Bread Maker for Use
1. Remove the baking pan. Wipe the baking chamber with a soft damp cloth or sponge. Never use abrasive or
strong household cleaners since they may damage the finish of the chamber.
2. Wash the baking pan with warn soapy water. Rinse and dry it thoroughly.
3. Grease the baking pan and return to the chamber and bake empty for approximately 5 minutes. Clean once
more.
4. Return the baking pan to the chamber and place the kneading bar on the axle in the baking area. Your Bread
Maker is ready for use now.
- Before first using your bread maker, please read the instruction manual carefully and ensure the voltage of
your electricity supply is the same as that indicated on the rating label on the appliance.
- Connect the Bread Maker to a power outlet. When the bread maker is connected to power, a been will be
beard and “3:00” will appear on the display after a short time. The “3” and “00” are not constantly lit.
- The machine is now ready to operate and is automatically set to program “1” (normal position), but the
program has not yet started.
Notes about ingredients
Yeasts
(active dry yeast)
Yeast through a fermentation process produces gas (carbon dioxide) necessary to make the bread rise. Yeast
must be able to feed on sugar and flour carbohydrates in order to produce this gas. Fast action granular yeast
is used in all recipes that call for yeast. There are basically three different types of yeast available, fresh,
traditional dry active and fast action.
It is recommended that fast action yeast be used.
Fresh or compressed
cake yeast is not recommended as they will produce poor results. Store yeast according to manufacturers
instructions.
Important note on flour
Flour, while visibly similar, can be very different by virtue of how they were grown, milled, stored, etc. You may
find that you will have to experiment with different brands of flour to help you make that perfect loaf. Storage is
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