10
Attach the kneading paddle to the bread pan, precisely measure the
ingredients and add them to the bread pan in the following order:
1.
Water (or other liquids).
2.
Bread flour, sugar, dry milk, salt and butter.
3.
Make a depression in the middle of the flour and sprinkle the yeast
in it. Make sure the yeast does not touch any liquid and salt before
mixing commences. Otherwise, the bread will not rise properly.
4.
Clean off any spills around the outside of the bread pan. Do not overfill
the bread pan as it will affect the bread and damage the unit.
Basic Steps for Baking
Set the Bread Pan and Close the Lid
1.
Use the bread pan’s handle to lower the pan into the unit.
2.
Push the pan firmly in place.
3.
Lay the handle back on the pan. Close the lid.
4.
The ingredients are now ready for baking.
5.
Connect the unit to the mains socket.
Start Baking
1.
Press the MENU button to select the desired programme.
2.
Press the LOAF button to choose the weight corresponding to the selected programme.
3.
Press the COLOUR button to select the desired degree of browning (for programmes BASIC (1), FRENCH (2) and
WHOLEWHEAT(3) only).
4.
Press the / button to set the time when the programme is to be started.
5.
Press the START/STOP button to start baking.
6.
The unit mixes and kneads the dough automatically until it reaches the right consistency.
7.
After the last kneading cycle the unit is heated to the optimal temperature for the rising of the dough.
During the baking process, the main body and the lid will get hot. Be careful not to burn yourself.
To cancel during a process, press and hold the START/STOP button until the unit sounds once.
• Only do this in an emergency, as the unit will reset to the beginning of its programme. You must then begin
again as the ingredients may be ruined and need replacing.
• Only press this button after you have selected the menu programme, weight of the loaf, degree of browning
(and delay time if required). Otherwise, it will not reset.
When the unit is operating, only open the lid at the prescribed places in the baking cycle. Failure to observe this
will affect the quality of the bread, especially its ability to rise properly.
500
g
700g
900
g
RISE
TIMER
PREH
EAT
KNEA
DIN
G
PAU
SE
BAKE
WARM
END
RAPID
DARK
ME
DIUM
TIMER
LIGHT
1.B
ASIC
2.FR
ENC
H
3.W
HO
LE W
HEA
T
4.SW
EET
5.SU
PER
RA
PID
700
g
6.SU
PER
RA
PID
900
g
7.Q
UIC
K
8.B
ROW
N B
REA
D
9.D
OU
GH
10.B
AGE
L D
OU
GH
11.J
AM
12.B
AKE
LOAF
STA
RT
STOP
COL
OUR
MEN
U
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20/05/2011 6:03 PM
