18
19
The Vital Ingredients
continued
For more information about
bread mixes please contact the
relevant number listed below, or
refer to contact details on the
packaging of the bread mix.
Defiance: 1800 628 883
Laucke: 1300 133 331
Kitchen Collection: 1800 645 515
Elfin (New Zealand only): 0800 110 800
For more information about Bread
or Baker’s Flour please contact the
relevant number listed below, or refer
to contact details on the package.
Defiance White Baker’s Flour:
1800 628 883
Laucke Wallaby Baker’s Flour:
1300 133 331
Elfin/Champion High Grade Plain Flour
(New Zealand only): 0800 110 800
For more information about Bread
Improver please contact:
Lowan Wholefoods: 1800 355 718
Hints and Tips for Better Bread Making
Do's
• Do measure ingredients
accurately – weighed
measurements are more accurate
than volumetric measurements.
• Do use bread flour unless recipe
states otherwise.
• Do check use-by-dates
on ingredients.
• Do add ingredients to the
bread pan in the order stated
in the recipe.
• Do store opened ingredients in
airtight containers.
• Do use ingredients at
room temperature.
Don'ts
• Don’t use flour that contains
a protein level of less than 11%,
for example, generic brands
of plain flour.
• Don’t use tableware cups and
spoons for measuring.
• Don’t use compressed yeast.
• Don’t use hot water or liquids.
• Don’t use metal objects to
remove the kneading blade from
the cooked loaf of bread or the
bread pan as this may cause
damage to the non-stick coating.
• Don’t operate the machine if any
ingredients have spilled over or
around the element. Wipe away
any spills first to prevent smoking
occurring in the baking cycle.
WARNING:
Use the
PRESET TIMER for
recipes that contain
perishable items, such
as eggs, cheese, milk,
cream and meats.
WARNING:
Never
immerse your Bread
Maker or bread pan
in water.
NOTE:
If you live in an area with
a high altitude (above 900m)
you will probably need to alter
your bread recipe, as the higher
the altitude, the lower the air
pressure, the faster the dough
will rise. Try reducing the yeast
by ¼ teaspoon.
NOTE:
If the weather is hot and
humid, reduce the yeast by ¼
teaspoon to avoid over rising of
the dough.
