Stadler Form Baker One, Instruction Manual And Recipes

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QUESTIONS ABOUT GENERAL pERFORmANCE AND OpERATION
Question 1
What should I do if the kneading blade comes out with the bread?
Remove it with a pair of plastic tongs before slicing the bread. Since the
blade can be disconnected from the pan, it is not a malfunction if it comes
out in your bread.
Question 2
Why does my bread sometimes have some flour on the side crust?
In some cases, the flour mix may remain on the corners of the baking pan.
When this happens, it usually can be eaten or simply trim off that portion of
the outer crust with a sharp knife.
Question 3
Why isn‘t the dough mixing?
I can hear the motor running. The Kneading Blade or baking pan may not be
inserted properly. Make sure the pan is facing the right way and that it has
‘clicked’ and seated into the bottom of the breadmaker.
Question 4
How long does it take to make bread?
Timings for each setting are outlined earlier.
Question 5
Why can‘t I use the timer when baking with fresh milk?
The milk will spoil if left sitting in the machine too long. Fresh ingredients
such as eggs and milk should never be used with the delayed timer feature.
Question 6
Why do I have to add the ingredients in a certain order?
This allows the breadmaker to mix the ingredients in the most efficient man-
ner possible. It also serves to keep the yeast from combining with the liquid
before the dough has started to mix, which is essential on the time delay.
Question 7
When setting the timer for morning, why does the machine make
sounds late at night?
The machine must start operation when the time delay reaches the start
time of the programme so that the bread will be ready. These sounds are
made by the motor when kneading the dough. It is a normal operation, not a
malfunction.
Question 8
The kneading blade is stuck in the bread pan. After baking how do
I get it out?
The kneading blade may ‘stick’ in place after baking. Running warm or hot
water over the blade should loosen it enough to be removed. If still stuck,
soak in hot water for about 30 minutes.
The tablespoon and teaspoon provided are required to measure the smaller
quantities. A set of British standard spoons with ‘scrape’ level tops can be
used.
Do not use a kitchen tablespoon or teaspoon as they are inaccurate.
Water and liquids
Cup ml
¹⁄₁₆
15
⅛ 30
¼ 60
½ 120
¾ 180
1 240
1 ⅛ 270
1 ¼ 300
1
⁵⁄₁₆ 315
1 ½ 360
1 ⁵⁄₈ 390
1 ¹⁵⁄₁₆ 465
2 480
Flour types
Cup White plain Soft rain Brown Granary Wholemeal
⅛ 18 g 20 g 19 g 17 g
¼ 36 g 39 g 38 g 33 g
½ 72 g 78 g 75 g 66 g
¾
108 g 117 g 113 g 99 g
1 144 g 156 g 150 g 132 g
1 ⅛ 162 g 176 g 169 g 149 g
1
¼ 180 g 195 g 188 g 165 g
1 ½ 216 g 234 g 225 g 198 g
2 288 g 312 g 300 g 264 g
Others
¼ cup ½ cup ¾ cup
1 cup 2 cup
Dried fruit 41 g 82 g 123 g 164 g 328 g
Butter 50 g 100 g 150 g 200 g 400 g
Preserving or caster
sugar 55 g 110 g 165 g 220 g 440 g
Granulated sugar 57 g 113 g 169 g 226 g 452 g
Chopped fresh apple
½ cube
31 g 62 g 93 g 124 g 248 g
Frozen raspberries or
fresh plumbs 25 g 50 g 75 g 100 g 200 g