UK He
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e 0844 871 0960
R
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t Pa
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ts 0844 873 0726
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8
5. Using the Timer
• Once you have chosen the programme, loaf size and crust
setting, you can either bake the loaf immediately or delay the
loaf baking time to end in up to 12 hours time. Go to ‘Baking
The Loaf’ section to bake the loaf immediately.
• NOTE: The timer cannot be used with the Fastbake, dough and
jam programmes.
• NOTE: Do not use this function with recipes that use perishable
ingredients such as eggs, fresh milk, sour cream or cheese.
• Press the ‘Delay Timer + or -’ buttons
Ê
to delay the finish time
of your loaf.
A single press of the ‘+’ will add 10 minutes to the time or press
and hold the ‘+’ button to scroll faster through the time. The ‘-’
button only becomes active once the ‘+’ has been pressed.
• The Delay symbol
Ï
shows on the screen as the cycle time
updates. The total time shown on the screen will include the
baking time and delay. For example, if a loaf takes 3 hours to
bake and you have delayed the start of baking for 5 hours, the
screen will countdown from 8 hours with the Delay Indicator
Ï
showing on the screen. When the baking starts, the Delay
Indicator symbol will disappear as the delay has finished.
6. Filling the Fruit and Nut
Dispenser*
• If you have selected a recipe that uses the Fruit and Nut
Dispenser, you should fill it now. The dispenser should be filled
with one cupful of dry ingredients using the measuring cup
provided. Please ensure that you do not overfill the dispenser as
this may stop it from functioning.
• If filling the dispenser with fruit, check that the fruit is separated
before adding it. Failure to do so may result in the dispenser not
functioning, or the fruit not being distributed evenly through the
bread mixture. Ideally, fruit should be dusted with flour prior to
being added to the dispenser to stop it from sticking together.
* Only applies to model 48325.
7. Baking the Loaf
• To bake the loaf press the ‘Start/Stop’ button
È
and the
breadmaker will start baking the loaf.
• During the baking process several other icons will appear on
the screen, which denote which stage of baking the programme
is currently at.
• The numbers indicated by
Ì
relate to the 1st, 2nd or 3rd
‘Knead’ and ‘Rise’ stage. Every loaf follows the same process of
1st knead, 1st rise, 2nd knead, 2nd rise, and finally a 3rd rise.
•
is the symbol which shows on the LCD display for
‘kneading’ and
Ò
is the symbol which shows on the LCD for
‘rising’. The numbers ‘1’, ‘2’ or ‘3’
Ì
show accordingly.
• When the loaf has finished baking the breadmaker will beep for
3 seconds and the breadmaker automatically goes into ‘Keep
warm’ mode (
Ú
flashes) for 60 minutes. These minutes are
counted up on the display.
• The ‘Start/Stop’ button
È
can be pressed at any time during
the keep warm function to stop it so the bread can be removed.
8. Pause Function
• Press the ‘Start’ button
È
during or up to the end of the first
knead to pause the programme for 5 minutes.
9. Beeper
The beeper sounds:
• When pressing any button
• During the second kneading cycle of certain programmes to
indicate that cereals, fruit, nuts or other ingredients can be
added. (On 48325 the fruits and nuts are added automatically.)
• When the programme finishes.
• When keep warm finishes.
10. Internal Light*
• The light symbol is on the same button as the ‘Light /
Programme Selection’ button
Â
• You can press this button during any part of the baking process
and it will stay on for 20 seconds. The LCD display light will
automatically switch off after 20 seconds to conserve power
when in standby, keep warm and delay time mode. To re
illuminate the display light to view the progress, press this
button.
Hints and Tips
• Place all recipe ingredients into the Baking Pan so that yeast is
not touching any liquid.
• If you are using the machine on the Dough setting (programme
6), after the cycle is complete, remove the dough from the
breadmaker, cover in a thin coating of sunflower oil and cover
with greaseproof paper and a dry tea towel. The dough should
then be left in a warm area free from draughts, for
approximately 30 minutes or until it has roughly doubled in size.
• Humidity can cause problems, therefore humidity and high
altitudes require adjustments. For high humidity, add an extra
tablespoon of flour if consistency is not right. For high altitudes,
decrease yeast amount by approximately 1/4 teaspoon, and
decrease sugar and/or water or milk slightly.
• The dough setting is great for the mixing, kneading and proofing
(allowing dough to rise) of richer doughs like croissant dough.
Use the breadmaker to prepare this dough so all you need to do
is shape and bake it according to your recipe.
• When recipes call for a ‘lightly floured surface,’ use about 1 to 2
tablespoons of flour on the surface. You may want to lightly flour
your fingers or rolling pin for easy dough manipulation.
• When you let dough ‘rest’ and ‘rise’ according to a recipe, place
it in a warm, draught-free area. If the dough does not double in
size, it may not produce a tender product.
• If the dough you are rolling shrinks back, let it rest covered for a
few minutes before rolling again.
• Dough may be wrapped in plastic and stored in a freezer for
later use. Bring the dough to room temperature before using.
• After 5 minutes of kneading, open the Lid and check the dough
consistency. The dough should form a soft, smooth ball. If too
dry, add liquid. If too wet, add flour (1/2 to 1 tablespoon at a
time).
• Since homemade bread has no preservatives it tends to dry out
and become stale faster than commercially made bread.
• Do not open the Lid whilst the breadmaker is operating as this
will affect the quality of the bread, especially its ability to rise
properly. Only open the Lid when the recipe needs you to add
additional ingredients (see recipes.)
*Only available on 43825 model
48327 ammended_x 27/10/2011 13:53 Page 8
