14
The most important factors for baking good bread are
the quality, the freshness and the correct amount of
ingredients.
Flour
Flour is the most important ingredient for baking bread.
The weight of the flour varies from type to type. That
is why it is necessary to weigh the right amount with
a kitchenscale.
Advice:
when you buy flour check the
package. It should say that it is suitable for baking bread.
Gluten
Gluten is a network of elastics strands, which interlock to
trap the gas produced by yeast.
Yeast
Without yeast the bread will not rise. Yeast needs liquid,
sugar and warmth to grow and rise. Dried yeast has been
used in all the recipes in this instruction book. Before
using dried yeast always check the use by date, as stale
yeast will prevent the bread from rising. Some yeast’s
are more active in hot climates. So it is possible that you
have to use less than what is written in the recipes.
Salt
Salt does not only give flavour to the bread, but also
regulates the activity of the yeast, toughens the dough
and prevents the bread from rising too fast.
Butter/oil
Butter or oil adds flavour and retains the moisture of the
bread. Butter or oil must have roomtemperature before
adding.
Sugar
Sugar provides sweetness and flavour, browns the crust
and produces food for the yeast. Regular white sugar,
brown sugar of honey may be used. Note: Never use
sugar cubes because it may cause damage to the non-
stickcoating of the breadpan.
Liquids
Liquids includes water, milk and egg. DO NOT use any
perishable liquids with the timer. You can replace the
total amount of water with milk. Milk makes the bread
softer and tastier. Eggs increase the nutritional value of
the bread. They help with flavour, tenderness and are
usually used in the sweeter type of breads. The amount
and temperature of liquids is extremely important. It is
allright to open the machine to check the consistency
of the dough. Do this after about 5 to 10 minutes of
kneading. The dough should be a smooth, round
elastic ball. If it is too dry, add liquid ½ to 1 tablespoon
at a time; too wet, add 1 tablespoon of flour at a time.
With a normal roomtemperature, 21°C, you should use
lukewarm water: cold water does not activate the yeast
and too hot water activates it too strongly.
Other ingredients
Fruits and nuts etc. are added later. When the first
knead is complete, the machine will sound short beeps,
indicating it’s time to add other ingredients (fruits, nuts,
etc.). If added before this stage, excessive kneading will
cause the ingredients to break down, rather than hold
The quality of the bread you make in the breadmaker
depends on a lot of factors. The more you use the
breadmaker, the faster you learn these factors and how to
influence the result. The breadmaker, relatively easy to use,
requires a correct dosage of the ingredients. We advise you
to use a kitchenscale which weighs per grams.
The breadmaker gives you a choice between the different
programs. Select the program that is suitable for the type
of bread you want to make, or otherwise indicated in the
recipe.
Put the yeast on top of the flour and as the last ingredient,
preventing it to come in contact with the salt, sugar
and water and/or milk. Make sure that your ingredients
are fresh. Check the freshness of the yeast by dissolving
1 teaspoon of sugar in half a cup of water and add 1
teaspoon of yeast. After a few minutes the mixture should
bubble and then you’ll know that the yeast is fresh.
Check the dough during the kneading. After approx. 5 to
10 minutes it should look like a smooth, elastic round ball.
Add 1 tablespoon of water when the dough is lumpy or
add 1 tablespoon of flour when the dough is too wet.
Make sure that you add the ingredients, including the
water, in the order indicated in the manual and check if
they are roomtemperature. Take the butter and the yeast
out of the refrigerator on time.
Sometimes the bread can rise too fast. If the
Before you use the appliance for the first time, please do
as follows: Carefully unpack the appliance and remove
all the packaging material. Keep the material (plastic
bags and cardboard) out of reach of children. Check the
appliance after unpacking for any damage, possible from
transportation. In the box you will find the breadmaker, the
instruction manual, the breadpan and the kneadingblade.
Place the appliance on a stable and heat resistant surface.
Wipe the housing of the appliance only with a damp cloth
and rinse the breadpan and kneadingblade with warm
water. Thoroughly dry the parts.
The breadpan and kneadingblade have a non-
stickcoating that is why you may never clean these parts
with detergents, a brush or sponge. Only use a damp
cloth and water.
That is enough to keep everything clean.
When you plug in the appliance for the first time, the
breadmaker will give a hard beep and the display shows
“3:00”. The breadmaker is ready for use.
Note:
the new
appliance can give off a bit of smoke at the first use, this is
perfectly normal and causes no harm to the appliance.
2 | BEFORE FIRST USE
4 | THE INGREDIENTS
3 | THE ART OF BAKING
• The largest bread that can be made in this machine is
2.0Lb (800 g). So follow the recipes in this instruction
manual for the maximum quantities of flour and yeast
that may be used.
• If the power cord of this appliance is damaged, it must
be replaced by the manufacturer, the manufacturer’s
customer service or a similarly qualified person to avoid
associated dangers.
roomtemperature or the temperature of the ingredients is
too high it can cause the bread to rise too fast.
After baking bread, let the breadmaker cool down for 15-
20 minutes, before baking another bread.
