Unit UAB-816, Instruction Manual

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10 DAMPER SETTING
Have damper style bread ready in less than 1 hour. Make a variety of sweet and savoury damper breads
on this setting. Once the Damper cycle is complete, we recommend you select the Bake function to bake
for a further 15 minutes to ensure a crisp crust.
Due to the self rising flour in the Damper recipes the taste may be similar to that of a scone.
11 PASTA SETTING
This program allows you to make pasta dough for fresh pasta. Feed the pasta through a pasta machine to
make fettuccini, ravioli and lasagne.
12 DOUGH SETTING
This program allows you to create a variety of dough for croissants, bread rolls and pizza to bake in a
convectional oven.
POWER INTERRUPTION PROGRAM PROTECTION
Your Cool Touch Bake house features a 20 minute power interruption protection that protects the program
memory in the advent of power surges, or short term power failure (black-out).
This means that if there is a power interruption during your bread making, the machine will retain its
memory for at least 20 minutes and continue cooking when the power supply returns. This feature is
applicable whether the machine is in the Kneading, Baking or Delay cycle. Without this feature the
machine would rest and the bread making cycle would stop. If you experience a power failure longer than
20 minutes you may need to discard your ingredients and start again.
IMPORTANT MEASURING TIPS
Each ingredient in a loaf of bread plays a specific role, so it is extremely important to measure the
ingredients correctly to get the best results.
For optimum results, we recommend weighing ingredients on a kitchen scale. This is especially important
with flour. Because flour aerates, an accurate amount is needed to achieve an optimum loaf of bread.
Weight measurements are given for each recipe. If kitchen scales are not available, ensure the following
instructions are followed:
Dry ingredients
Use a metric measuring spoon or cup. Do not use tableware spoons or cups. Spoon the dry ingredients
loosely into the spoon or cup and level off with a flat knife. This is particularly important with four. Do not
pack dry ingredients down into the cup or tap unless otherwise stated in the recipe.
Liquids
Fill a metric measurement spoon or cup to the level indicated. Check your cup measurement by placing
the measurement at eye level.
Solid fats
Fill a metric measuring spoon or cups to the level indicated and level off with a flat knife
Last things last
Always place the yeast in the Bread Pan (2) first, the dry ingredients in next, and the liquids in last. This
will ensure a well risen and evenly baked loaf.
Adding Fruits and Nuts
Fruits and nuts are added towards the end of the kneading cycle. The machine will beep to let you know
it is the time to add fruit or nuts. If they are added before the fruit a nut beep, the fruit will be pureed due
to excessive kneading.
PRACTICAL HINTS
Yeast
Yeast is actually a microscopic plant. Without yeast your bread will not rise. When moistened by a liquid,
fed by sugar and carefully warmed, yeast produces gasses that power the dough to rise. If the
temperature is too cold, the yeast will not be activated, if it’s too warm it will die. Your Cool Touch Bake
house takes care of this by maintaining just the right temperature in the Baking Chamber (1) at all times.
Some yeast may require the use of a bread improver. The bread improver will provide additional gluten to
the flour to produce a better loaf.
ENGLISH
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UAB-816 Instr 11/17/08 1:04 PM Page 9