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The recipes supplied have been designed to produce edible results, regardless of external factors. Use
them to get the hang of the machine.
Then you can start to have real fun with it. Use the recipes as a guide, but vary the ingredients, vary the
quantities, taste the results. Keep notes, write down what changes you make, and you’ll build up a range
of recipes which suit your taste. Keep notes of the not-so-successful ones too, so you know what not to
do next time.
If you already have bread recipes, or find recipes in other publications, compare them with the recipes
given here, to find out which program to try first, then experiment till the results match your desires.
Be careful with quantities when using other recipes. Don’t fill the loaf tin above about a quarter full,
certainly not as much as a third full. If you overfill it, the rising bread may push the lid off.
That’s on a good day. On a bad day, it’ll spill over the side, burn on to the element and clog the drive.
Using the recipes supplied
Tablespoons (tbsp) are 15ml; teaspoons (tsp) are 5ml. Dried milk should be dried skimmed milk. Yeast is
dried yeast. If you use quick acting dried yeast, use 1 tsp quick acting dried yeast where the recipe calls
for 3 or more tsp yeast, and ½ tsp quick acting dried yeast where the recipe calls for less than 3 tsp
yeast. Use flour marketed as “bread flour” or “bread-making flour”.
Using other recipes
If you use recipes from bread machine recipe books, we recommend using recipes for the larger 900g or
1350
g loaves (1½ or 2 pounds). Check that the recipe uses no more than 4¹/з cups of flour. If it uses
more than this, you’ll have to scale it down to fit.
Temperature conversion table (to the nearest degree C)
°F
°C
°F
°C
°F
°C
200 93
260 127
320 160
205 96
265 129
325 163
210 99
270 132
330 166
215 102
275 135
335 168
220 104
280 138
340 171
225 107
285 141
345 174
230 110
290 143
350 177
235 113
295 146
355 179