20
21
Recipes
Making Compote
1
4
2
3
Turn to P. 40 for
compote recipes
To cancel/stop once
started
(hold for more than
1 second)
Preparation
Prepare the ingredients according to the recipe. (Remove the kneading blade.)
Place the ingredients into the bread pan in the following order: fruit → sugar → liquid.
Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
Select menu ‘27’
1
Timer is not available on menu 27.
(The Timer pad only sets the duration of the
cooking time.)
Follow the recipe for the quantities for each
ingredient.
• Do not increase or decrease the quantities of
fruit. This may cause the compote to boil over
or burn.
Press Timer pad to set the cooking time
2
Press Start pad to start the machine
3
Time until the selected program is complete
The start light will come on.
Press Stop pad and remove compote
4
when machine beeps 8 times and the bar at ‘End’ flashes
The flashing start light will go off.
If the cooking is not complete
Repeat steps 1–3
(Additional cooking time adjustments can be made up to two times. Each
time should be within 10–40 minutes. The timer will start again from
1 minute when the unit is hot. Increase the time by pressing the timer pad as
required.)
Bread Recipes
[01 Basic]
[02 Basic Rapid]
[03 Basic Raisin]
(white or brown flour)
: Timer can be used for recipes
with this symbol (4-13 hours)
Turn to P.31-38 for
dough recipes
Customer who lives in Australia
• Use the recipes from the amount in the table described as ‘OZ’.
• To raise bread, use strong high protein flour (Bread flour or Bakers flour).
• Bread improver contain Vitamin C, and there is an effect to improve volume of bread.
Please add it at the time of the recipe which using a lot of whole wheat flour.
• 100% whole wheat bread is not recommended because it does not rise well.
• When using ORGRAN for gluten free bread, upper side comes to dent easily.
• When using ORGRAN for gluten free bread, always use chilled water.
Customer who lives in New Zealand
• Use the recipes from the amount in the table described as ‘NZ’.
• To raise the bread, the HIGH GRADE FLOUR is recommended.
When lower grade flour is used, the bread may rise less and the loaf may be smaller.
• The Red Top SUREBAKE YEAST is recommended for yeast. SUREBAKE YEAST is a blend of Active Dry
Yeast and Bread Improvers for easy bread making. Usually Bread Improver (Vitamin C) is not needed;
however, it is necessary to add Bread Improver (Vitamin C) of proper quantity to improve the rising and
texture of bread when Active Yeast is used. When using bread improvers, the amount of yeast used needs to
be reduced by 1
1
⁄
2
to 1
3
⁄
4
tsp.
• Please note that a wheat element has been added to SUREBAKE YEAST.
• When using SUREBAKE YEAST or Active Yeast that comes in block or granular form, it needs to be melted
first when using short programs such as Gluten Free or Pizza. Otherwise, the yeast does not melt and
does not activate properly. To melt the yeast, add the yeast to 30mL of lukewarm water. Make sure that the
amount of liquid in the recipe is reduced by 30mL.
• Using the timer option in conjunction with the Pizza program is not recommended as the melted yeast will
begin acting straight away. Do not melt the yeast when using any other program than Gluten Free or Pizza
Programs.
• BAKE RAPID PROGRAM: Please note that when this program is used, due to the shortened baking cycle
(2 hours) the loaf may not rise or be baked to the same degree as a loaf cooked using the full baking cycle.
To ensure that your loaf rises fully, it is recommended that the BAKE RAPID program is not used.
White Loaf
Menu ‘01’ (4hr)
(OZ)
(NZ)
M
L
XL
Dry yeast
1
1
⁄
4
tsp
1
1
⁄
2
tsp
1
1
⁄
2
tsp
Bread flour
420
g
520
g
620
g
Salt
1 tsp
2 tsp
2 tsp
Powdered milk
2 tsp
1
1
⁄
2
tbsp
1
3
⁄
4
tbsp
Butter
15
g
20
g
25
g
Sugar
1 tbsp
1 tbsp
1
1
⁄
2
tbsp
Water
290 mL
360 mL
420 mL
M
L
XL
Surebake yeast
3 tsp
3
1
⁄
2
tsp
4 tsp
White flour
350
g
450
g
600
g
Salt
1 tsp
1
1
⁄
2
tsp
1
1
⁄
2
tsp
Milk powder
1 tbsp
2 tbsp
3 tbsp
Butter
1 tbsp
2 tbsp
2 tbsp
Sugar
1 tsp
1 tsp
2 tsp
Water
260 mL
330 mL
420 mL
Rapid White Loaf
Menu ‘02’ (1hr 55min-2hr)
(OZ)
M
L
XL
Dry yeast
1
1
⁄
2
tsp
2
1
⁄
4
tsp
2
1
⁄
4
tsp
Bread flour
420
g
520
g
620
g
Salt
1
1
⁄
2
tsp
2 tsp
2 tsp
Powdered milk
1 tbsp
1
1
⁄
2
tbsp
2 tbsp
Butter
15
g
20
g
25
g
Sugar
1 tbsp
2 tbsp
2 tbsp
Water
290 mL
360 mL
430 mL
How to Use
