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General use method
All of the following recipes use this same general method:
1. take out the pan
Open the lid and remove the pan by lifting the handle, turning anti- clockwise and lifting
out. Place on the work surface. It is important that the pan is filled with ingredients outside the machine so that
any accidental spillage is not ignited by the heating elements. Attach the kneading blade to the shaft by pushing
on.
2. pour water or milk
3. Add dry ingredients
4. put the yeast.
Make the hole in the flour and add the yeast. When adding the yeast to the baking pan, take
care that the yeast does not come into contact with the water or any other liquid, as it will start to activate
immediately.
5. put the baking pan back in the bread maker, turning clockwise to lock into place. close the lid.
6. plug into the power supply.
7. By pressing the «MeNU» button choose the desired program. everytime you press a button you will
hear a beep to confirm.
8. Select weight and color of bread.
Press START/STOP button to start the machine. The remaining
time will count down in one minute increments.
the breadmaker will automatically proceed through the
programmed stages as shown in the ‘Baking cycle times’ section. If the breadmaker has a program
selected that has a second kneading process, beeps sound to inform that fruits and/or nuts may be
added.
• It is possible that steam will escape through the vents during baking, this is normal.
9. When the program is completed and the bread is baked the display shows 0:00 and the beeper will
sound.
press Stop. Open the lid.
WARNING: Use oven gloves when removing the baking pan (talking care as it is
very hot). Allow the bread to cool in the pan for 15 minutes, then turn the pan upside down and tap the bread
from the pan onto a rack to cool. Fill the pan with warm water immediately to prevent the blade from sticking to
the shaft.
Occasionally the kneading blade will stay in the loaf. Wait until the loaf is cool and then
remove the blade with a hook to avoid damage to the non-stick surface.
recipes
Symbols (abbreviations) to recipes
tsp- tea spoon =5ml
tbsp- table spoon=15ml
cup -250ml
Measuring ingredients
The key and most important step when using your bread maker is measuring your ingredients precisely and
accurately. It is extremely important to measure each liquid and dry ingredient properly or it could result in a
poor or unacceptable baking result. The ingredients must also be added into the baking pan in the order in
which they are given in each recipe.
Liquid measurements
Use the cup provided. When reading amounts, the measuring cup must be placed on a horizontal flat surface
and viewed at eye level (not on an angle). The liquid level line must be aligned to the mark of measurement. A
‘guesstimate’ is not good enough as it could throw out the critical balance of the recipe.
Dry measurements
Dry measurements (especially flours) must be done using the measuring cup provided. The measuring cup
is based on the American standard 8 fluid oz cup - British cup is 10 fluid oz. Dry measuring must be done by
gently spooning ingredients into the measuring cup and then once filled, leveling off with a knife. Scooping
or tapping a measuring cup will pack the ingredients and you will end up with more than is required. This
extra amount could affect the balance of the recipe. Do not sift the flour, unless stated. When measuring small
amounts of dry or liquid ingredients (i.e. yeast, sugar, salt, powered milk, honey, molasses)
the measuring
spoon which is provided must be used.
EN
Ingredients
Cup
Table spoon
Tea
spoon
Ingredients
Cup
Table spoon
Tea
spoon
Water (milk)
250ml
-
-
Salt
-
-
8g
White Flour
160g
-
-
Dry yeast
-
-
4g
Rye flour
132g
-
-
Dry milk
-
20g
5g
Sugar
-
15g
5g
Sour cream
250g
-
-