UK He
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e 0844 871 0944
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ts 0844 873 0710
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He
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6
3
Exterior: Wipe the lid and outer body
of the unit with a damp cloth or
slightly dampened sponge.
4
Interior: Use a damp cloth or sponge
to wipe the interior of the
breadmaker.
5
Baking pan: Clean the baking pan
with warm water, soap is not
necessary. Avoid scratching the non-
stick surface. Dry it thoroughly before
placing it back in the baking
chamber.
• Do not wash the baking pan,
measuring cup, spoon or kneading
blades in the dishwasher.
• Do not soak the baking pan for long
periods, as this could interfere with
the working of the drive shaft.
• If the kneading blade becomes stuck
in the bread pan, pour hot water over
it and allow to soak for 30 minutes.
This will enable you to remove the
kneading blade more easily.
•
Be sure the appliance is completely
cooled before storing away.
Do not use any of these when
cleaning
• Paint
thinner
• Benzine
• Steel wool pads
• Polishing
powder
• Chemical dust cloth
Special care for the non-stick finish
Avoid damaging the coating. Do not
use metal utensils such as spatulas,
knives or forks.
The coating may change colour after
long use, this is only caused by
moisture and steam and will not
affect the performance of the unit or
quality of your bread.
The hole in the centre of the
kneading blade should be cleaned,
then add a drop of cooking oil and
replace it on the spindle in the baking
pan. This will prevent the blade
sticking.
• Keep all air vents and openings clear
of dust.
Storing the unit
Be sure to dry all parts before
storing, including wiping any
moisture from the viewing window.
Close the lid and do not store
anything on top of the lid.
Understanding
baking
It is often said that cooking is an art,
relying on the creativity of the chef,
while baking bread is much more of
a science. This means that the
process of combining flour, water
and yeast results in a reaction that
produces bread. You have to
remember that when the ingredients
combine with each other they
produce a specific result. Read the
following information carefully to gain
a better understanding of the
importance each ingredient plays in
the breadmaking process.
Important note on
flours
Flours, while visibly similar, can be
very different by virtue of how they
were grown, milled, stored, etc. You
may find that you will have to
experiment with different brands of
flour to help you make that perfect
loaf.
Storage is also very important, as all
flours should be kept in an airtight
container.
Strong white flour/bread flour
Bread flour is a high gluten/protein
flour that has been treated with
conditioners that give dough a
greater suitability for kneading. Bread
Flour typically has a higher gluten
concentration than All purpose flour;
however, depending on different
milling practices, this may vary.
Strong plain flour or bread flour are
recommended for use with this
breadmaker.
Whole wheat flour/wholemeal flour
Whole wheat flour/wholemeal flour is
milled from the entire wheat kernel
which contains the bran and germ
and makes it heavier and richer in
nutrients than white flour. Breads
made with this flour are usually
smaller and heavier than white
loaves. To overcome this, whole
wheat flour/wholemeal flour can be
mixed with Bread flour or strong
plain flour to produce a high, light
textured bread.
Self-raising flour
Self-raising Flour contains
unnecessary leavening ingredients
that will interfere with bread and cake
making. It is not recommended for
use.
Bran
Bran (unprocessed) & Wheat Germ
are the coarse outer portions of the
wheat or rye grains separated from
flour by sifting or bolting. They are
often added in small quantities to
bread for nutritional enrichment,
heartiness and flavour. They are also
used to enhance the texture of
bread.
Oatmeal
Oatmeal comes from rolled or
steel-cut oats. They are used
primarily to enhance flavour and
texture.
Other ingredients
Yeasts (active dry yeast)
Yeast, through a fermentation
process, produces gas (carbon
dioxide) necessary to make the bread
rise. Yeast must be able to feed on
sugar and flour carbohydrates in
order to produce this gas. Fast action
granular yeast is used in all recipes
that call for yeast.
There are basically three different
types of yeast available: fresh,
traditional dry active and fast action.
It is recommended that fast action
yeast is used. Fresh or compressed
cake yeast are not recommended as
they will produce poor results. Store
yeast according to manufacturer’s
instructions. Ensure your yeast is
fresh by checking it’s expiration date.
Once a package or can of yeast is
opened, it is important that the
remaining contents be immediately
resealed and refrigerated as soon as
possible for future use. Often bread
or dough, which fails to rise, is due
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