Andrew James AJ000604 User manual

1
Thank you for your purchase. We hope that you are sased with
your new Andrew James product.
To fully and safely enjoy the benets of your new product, please read the
manual fully before use and keep safe for future reference.
Fresh Bake Digital Bread Maker
With 17 Funcons

2
Safety Instrucons
When using any electrical appliance, basic safety precauons should
always be followed, including the following;
• This appliance is intended for indoor, household use. Unintended
use or operaon may result in personal injury, damage to property
or damage to the appliance that will void the warranty.
• This appliance can be used by children aged from 8 years and
above and persons with reduced physical, sensory or mental
capabilies or lack of experience and knowledge if they have been
given supervision and/or instrucon concerning safe use of the
appliance and the understanding of hazards. Children shall not play
with the appliance. Cleaning and user maintenance shall not be
made by children unless they are older than 8 years old and
supervised.
• Keep the appliance and its cord out of reach of children less than 8
years old.
• Never handle or operate any appliance with wet or moist hands.
• Do not immerse appliance, cord or plug in water or other liquids.
Take care whilst cleaning.
• If the appliance has fallen in water do not reach for it, immediately
switch the appliance o at the mains and unplug it.
• Ensure that the cord is not in a posion where it can be pulled or
tripped over accidentally. Never use the cord to carry or pull the
appliance. Do not let the cord hang over the edge of a table or
counter.
• Keep the cord away from heated surfaces.
• Do not use the appliance if it has malfunconed, been dropped or
damaged in anyway. If the unit has been damaged take the unit for
examinaon and/or repair by an authorised service agent.
• Do not aempt to open the appliance, repair or modify the
appliance, use the appliance for unintended applicaons or use
accessory aachments not recommended by the manufacturer.

3
Failure to follow these instrucons may result in re, electrical
shock, or risk of injury to persons.
• Do not place the appliance near a naked ame, hot gas or electric
burners, or any appliances generang heat.
• Always remove the plug safely from the socket aer use. Do not
pull from the cord.
• Ensure that all packaging is removed before use.
• Do not touch any moving or spinning parts of the machine while it
is in operaon.
• Do not switch on the appliance if the bread pan is not posioned
correctly, or if the bread pan is not lled with ingredients (except
for the inial burning o of substances le on during the
manufacturing process).
• Do not beat the top or the edge of the bread pan to remove the
bread as this may damage the bread pan. The bread maker will not
operate properly with a damaged bread pan.
• Metal foils or other materials must not be inserted into the bread
maker as this can cause a re or short circuit the appliance.
• Never cover the bread maker with a towel or any other materials
whilst in use or cooling aer use. Heat and steam must be able to
escape freely. A re can be caused if it is covered by or comes into
contact with combusble material.
• Always use oven gloves when touching the bread maker or the
bread barrel aer baking. The outer surfaces of the appliance can
get very hot during operaon and for a signicant period of me
aer use.
• Do not operate the appliance without the bread pan placed in the
chamber.
• Avoid the use of accessories or aachments that are not
recommended by the manufacturer.
Appliance specic safety instrucons

4
• Aer using the appliance allow it to fully cool completely before
handling or cleaning any parts.
• Do not move the bread maker whilst it is in use.
• We advise keeping a clearance of at least 10cm from all sides of
the appliance for suitable venlaon purposes.
• When baking bread, never bake amounts greater than the
maximum recommended in the recipes accompanying this
manual. Exceeding the amounts may cause the bread to not bake
evenly or the dough could overow.
Appliance components
1. Lid 5. Digital control panel
2. Handle 6. Inner light
3. Viewing window 7. Bread barrel
4. Automac dispenser 8. Air vent
Accessories included;
• Measuring cup
• Measuring spoon
• Blade removing hook
12
3
4
5
7
6
8

5
Program select
Select one of the funcons from 1-17 by pressing the MENU buon, it will scroll
through the funcons with each individual press.
Program Product
1So bread
2Sweet bread
3Natural sourdough
4French bread
5Whole wheat
6Quick bread
7Sugar free
8Mulgrain
9Milky loaf
10 Cake
11 Unleavened dough
12 Leaven dough
13 Jam
14 Bake
15 Yoghurt
16 Gluten free
17 Ferment

6
Control panel and features
+_
COLORLOAF
MENU START/STOP
PAUSE
Select the size of the bread: 500g ,750g, 1000g. Aer selecng the desired size, the
LCD will display the corresponding size. Please note the total operaon me may
vary with the dierent loaf size. This buon is not applicable to some programmes.
Note: Loaf size is only applicable to funcons 1-9 and 16.
Loaf
Colour
Select Light, Medium or Dark colour for the crust. This is not applicable for some
programmes, for details refer to the corresponding programme described in the
secon “LOAF”.
Start/Stop
• To start a programme, press the START/STOP buon once. A short beep and the
two dots will ash, signalling the programme is beginning to start.
• All other buons are inacve during a programme cycle, apart from the Start/
Stop buon and the +/- buons which when pressed together can illuminate the
bread pan.
To cancel the programme during operaon. Press and hold the Start/ Stop buon
for approximately three seconds, a beep will then signal the programme has
iniated the close down procedure.

7
Aer an operaon starts you can press the PAUSE buon to pause it at any me.
The operaon will be paused but the seng will be memorized and the outstanding
me will ash on the LCD screen. Press the PAUSE buon again and the program
will connue. If le for 10 minutes without pressing any buon the program will
connue.
Pause
Delay mer- “+” and “-” funcon
You can set your bread maker to delay the bread making process so that your loaf is
ready exactly when you want it. The machine can be delayed for up to 15 hours,.
Please note: The me you will set is the amount of me unl the bread will be
nished, not the me unl the process will start.
Follow these instrucons to make a loaf using the delay funcon:
1. First, select one of the funcons 1-17 using the menu buon.
2. Next, select the “LOAF” size and “COLOUR” of the loaf as you would normally.
3. The me it takes to bake a loaf on the funcon you have selected will be
showing on the screen. To delay the bread making process, use the “ + ” key to
increase this me. The rst press of “ + ” will round the me up to the nearest
10 minutes, and every press aer that will increase the me in increments of 10
minutes. You can use the “ - ” buon to decrease the me.
4. Choose the me based on when you want your bread to be ready. For example,
if you choose the French Bread funcon (4) the me displayed will be 3:19. If
you want your bread to be ready in 5 hours’ me, simply use the “ + ” key to
increase the me to 5:00.
5. Once you are happy with the me on the screen, press the start/stop/pause
buon to conrm. The colon in the me displayed will start ashing to indicate
the countdown has begun. The bread making process will begin automacally
once the countdown reaches the me it takes to bake the loaf you have
selected (e.g. 3:19) and your loaf will be ready at the me you have planned.
You can choose to increase the me to a maximum of 15:00 hours.
Cauon: For me delayed baking, do not use any easily perishable ingredients such
as eggs, fresh milk, fruits, onions, etc. Do not use the delay funcon when making
whole wheat bread.

8
Memory funcon
If the appliances electrical supply is cut o during operaon or before selecng the
funcon of the appliance the bread machine has a built in memory. This will record
any informaon that has been pre-set before the appliance was disconnected.
Note: The me that is recorded on the LCD may not match the equal me that the
appliance was set at before, this due to the fact that the appliance takes into
consideraon the me the appliance was disconnected and the original working
me.
Keep warm funcon
The automac keep warm funcon will come on immediately aer the appliance
operaon has nished and will last up to one hour. The end of the keep warm
funcon will be signalled when the appliance beeps. To shut the keep warm
funcon down manually press the START / STOP buon for one second, the LCD
will then return to its original state.
Ingredients dispenser
The appliance can be used either with the removable ingredients dispenser or
independently without it. For recipes that require the ingredients dispenser to be
used, ll the dispenser with ingredients prior to use and aach it to the inside of the
lid of the bread maker before selecng and starng the operaon. Aer about
twenty minutes the bread maker will automacally dispense the ingredients into
the bread pan.
Light funcon
During operaon press “+” and “-” together, the bread making compartment will
illuminate allowing you to view the progress of the operaon.

9
Bread making basics
Flour
An understanding of ingredients and their interacon is essenal to good bread
making. This short guide will help you understand some of the processes and the
materials used.
Liquid quanes
• Use only fresh, bread making our.
• Use the whole wheat sengs with wholemeal wheat our for best results.
• Flours such as oatmeal are oen added to bread ours to make speciality
loaves. Many of these ours contain no gluten so they cannot be used enrely
on their own.
• Speciality ours such as oatmeal can be added to make speciality loaves, many
of these ours contain no gluten so they cannot be used enrely on their own.
• If required to, you may adjust dough (the only me you can do so is during the
kneading cycle)
 After a few minutes of kneading, open the bread maker lid and gently touch
the dough, it should feel very slightly sticky.
 If sloppy, add gradual amounts of flour until the correct consistency is
reached.
 If too dry, add gradual amounts of lukewarm water.
Allow this to work in and re-check, follow the same steps if necessary.
Milk
• Whole, semi-skimmed or skimmed milk can be used but it should always be
added lukewarm.
• Refrigerated milk must be heated to around 27ºC.
• Never heat milk above 37ºC as this can cause problems with yeast.
• Milk can usually be substuted for water in most recipes, but the quanty may
need to be adjusted. If dried milk is featured in the recipe, leave it out when
substung milk for water.
• It is always advised to monitor the dough whilst it is kneading to check if the
mixture is too wet or dry, adjust if necessary using the notes under the “Flour”
secon.

10
Sugar
• The use of sugar will increase the sweetness and colour of the bread. Sugar is
also considered as nourishment for the yeast.
• All variees of sugar can be used, and any use of natural sweetener such as
honey, corn and maple syrups. When using liquid sweeteners, it is
recommended to reduce the amount of water slightly to compensate.
• Arcial sweeteners are not recommended for bread making.
Salt
• Salt is necessary to improve the avour and crust colour of the bread.
• Salt restrains the growth of the yeast, and improves elascity and structure. If
you reduce or eliminate salt from the bread it will rise excessively - if you use
too much salt the loaf will not rise enough.
• Use common table salt.
• When adding salt to the bread barrel, always keep it away from the yeast by
placing it in one corner away from the yeast, if the yeast comes into contact
with the salt, the bread will not rise properly.
Yeast
Grease, buer and oil
• These are interchangeable in bread making. Fats add avour and help the
keeping properes of bread.
• Avoid “light” variees of fats as they contain quite large amounts of water which
will adversely aect the bread.
• Always check the packaging for the producon date and correct storage
informaon.
The method below will check whether your yeast is fresh and acve.
1. Pour 1/2 cup warm water (45-50˚C) into a measuring cup.
2. Put 1 tsp. white sugar into the cup and sr, then sprinkle 2 tsp. of yeast over the
water.
3. Place the measuring cup in a warm place for about 10min. Do not sr the water.
4. The froth that appears should come up to 1 cups worth. Otherwise the yeast is
dead or inacve.
• 1 tsp. acve dry yeast = 3/4 tsp. instant yeast
• 1.5 tsp. acve dry yeast = 1 tsp. instant yeast
• 2 tsp. acve dry yeast = 1.5 tsp. instant yeast

11
Before rst use
During inial use the bread maker may emit a lile smoke and smell, this is due to
the burning o of substances le on during the manufacturing process and is
completely normal but can aect the taste of your bread, therefore please follow
these steps before using the machine:
1. Wash the bread pan and kneading paddle in hot soapy water and dry them
thoroughly.
2. Posion the bread maker on a at, dry heat resistant surface.
3. Place the bread pan into the bread machine and turn it clockwise unl it has
fully clicked into place.
4. Fix the kneading blade onto the drive sha.
5. Close the lid of the appliance.
6. Plug the appliance in and switch it on at the mains.
7. The bread maker will beep to signal that the appliance has turned on and the
LCD display will automacally display “750g, Funcon 1, MEDIUM, 3:11”
8. Press the MENU buon repeatedly and select the programme Bake. If you miss
the programme keep pressing the MENU buon unl you reach the Quick bake
programme again.
9. Select the programme and press the START/STOP buon and leave the bread
maker to bake for ten minutes.
10. Press the START/STOP buon aer ten minutes to stop the programme.
11. Open the bread maker and allow the bread maker to fully cool.
12. To remove the bread pan rotate it in an an-clockwise direcon.
13. Wash and dry the bread pan and return it to its original place.

12
Filling with ingredients
• Ensure you have all the ingredients to hand.
• Carefully ll the barrel making sure you don’t leave any ingredients out. When
lling, it is essenal that the ingredients are lled in the prescribed order,
otherwise the bread will not properly bake.
• The ingredients should be at a warm room temperature
(20º-25ºC) If the room is cold (below 18ºC), use warm
water (40ºC) to make sure the yeast ferments fully. To
gauge the temperature if you do not have a
thermometer, heat some water and slowly add this to a
jug of cold water unl the resulng temperature is barely
warm to the touch.
• Measure and add the water to the barrel. Next add the
salt and the other dry ingredients. Finally add the yeast.
• It is essenal to keep the yeast away from the salt and
the water before mixing commences or the bread will not rise properly.
• Clean o any spills around the outside of the bread barrel and lower it into the
bread-maker, reversing the process described earlier. Ensure the barrel is rmly
secure before operang.
Dry ingredients
Water
Yeast
Hints and ps
• Always use good quality ingredients, the quality of the ingredients used will be
reected in the taste of the bread. It is worth invesng in good quality
ingredients to ensure good quality bread.
• Good dough should be so and smooth with the faintest scky feel, but should
leave no residue when turned out of the barrel
• Measure your ingredients accurately.
• When using the me delaying funcon do not use perishable ingredients such as
eggs, milk, cheese and meat.
• Do not open the bread maker during operaon, as the baking process will be
aected. Use the viewing window of the appliance instead.
• We recommend that the room temperature is between 15˚c and 34˚c to ensure
the perfect operaon of the bread maker machine.
• Please note: The bread maker comes with a measuring spoon which is used in
the following recipes. However this can be converted to:
Small spoon = 1 tsp
Big spoon = 1 tbsp
How to use

13
Making a loaf
1. Lay the appliance on a rm and even surface. Place the bread pan in posion,
turn it clockwise unl a click can be heard. Once you have ed the bread pan,
aach the kneading blades to the axis in the middle of the bread pan. Prior to
baking it is advised that you grease the kneading blade with margarine. This will
stop the dough from scking to the kneading blade and make it easier to
remove.
2. Place the ingredients into the bread pan, as stated in “Filling with ingredients”.
NOTE: The maximum quanty of our is 600g and 3 teaspoons for yeast.
3. Close the lid gently and plug the power cord into a socket.
4. Press the MENU buon unl your desired program is selected.
5. Press the LOAF/SIZE buon to select the desired size (if applicable).
6. Press the COLOUR buon to select the desired crust colour (if applicable).
7. Press the START/STOP buon to start the operaon.
8. During operaon, the appliance will add the fruit or nut ingredients that are in
the ingredients box to the bread pan automacally (this excludes programmes
for Leaven Dough, Jam and Bake).
9. Once the process has been completed, 10 beeps will signal. Press the START/
STOP buon for approx. 3 seconds to stop the automac keep warm funcon
and take out the bread using oven gloves. Open the lid, turn the bread pan in an
an-clockwise direcon unl it reaches the UNLOCK posion, then take it out
from the bread maker. CAUTION: The bread pan and bread may be very hot!
Always handle them with care.
10. Press the START/STOP buon for three seconds unl the LCD display is set to its
default funcon.
11. Let the bread pan cool down before removing the bread. Use a non-sck spatula
to gently loosen the sides of the bread from the pan.
Note: Always use a cooling rack. If you leave the bread to cool on a normal work
surface, water vapour in the bread will not evaporate and the boom of the loaf
may be spoiled.

14
Menu funcons
Programme 1 - So Bread
For white and mixed breads that mainly consist of wheat our or rye our. The
bread has a compact consistency.
Loaf colour Size Total me (hrs/mins) Temperature (°C )
Light
500g 3:06
105 750g 3:11
1000g 3:16
Medium
500g 3:06
115 750g 3:11
1000g 3:16
Dark
500g 3:06
123 750g 3:11
1000g 3:16
Ingredients 500g 750g 1000g
Water 160ml 240ml 350ml
Melted buer 2 tbsp 2 tbsp 2 tbsp
Salt ½ tsp 1 tsp 1 tsp
Sugar 1 tbsp 2 tbsp 2 tbsp
Bread Flour 300g 400g 520g
Yeast ½ tsp ½ tsp ½ tsp
Recipe: White Bread

15
Programme 2 - Sweet bread
The Sweet Bread seng is for baking breads with high amounts of sugar, fats and
proteins, all of which tend to increase browning. Due to a longer phase of rising the
bread will be light and airy.
Loaf colour Size Total me (hrs/mins) Temperature (°C )
Light
500g 2:54
102750g 2:59
1000g 3:04
Medium
500g 2:54
110 750g 2:59
1000g 3:04
Dark
500g 2:54
118 750g 2:59
1000g 3:04
Recipe: Orange and Raisin Loaf
Ingredients 500g 750g 1000g
Water 120ml 160ml 180ml
Orange Juice 120ml 160ml 180ml
Margarine 1 tbsp 1 ½ tbsp 2 tbsp
Salt 1 tsp 1 ½ tsp 1 ½ tsp
Milk Powder 1 tbsp 1 ½ tbsp 2 tbsp
Sugar 1 tbsp 2 tbsp 3 tbsp
Bread Flour 320g 450g 520g
Yeast 1 ½ tsp 2 tsp ½ tsp
Wheat Gluten 1 tbsp 1 ½ tbsp 2 tbsp
Raisins 45g 70g 96g

16
Programme 3 - Natural Sourdough
Sourdough bread is a bread with a unique avour, made from a starter. The
sourdough starter takes some preparaon so the bread making needs to be
planned for in advance. There are varying methods of making a sourdough starter,
but the following is simple and eecve, using ingredients you will already have for
breadmaking.
Size Total me (hrs/mins) Temperature (°C )
500g 6:34 105
750g 6:44 115
1000g 6:49 118
Ingredients 500g 750g 1000g
Water 40-50ml 50-100ml 75-150ml
Vegetable oil 1 tbsp 2 tbsp 2 tbsp
Salt 1 tsp 1 ½ tsp 2 tsp
Sugar 1 tsp 1 ½ tsp 2 tsp
Bread Flour 198g 298g 360g
Yeast 1 tsp 2 tsp 2 ½ tsp
Ripe (fed) sourdough 301g 454g 540g
Recipe: Sourdough Loaf
Because every sourdough starter will vary in consistency, we have given a range for
the amount of water to add to the dough. Start with the smaller amount of water
then add more, if necessary, to make a smooth, so dough.

17
Programme 4 - French bread
For light breads made from ne our. French bread requires special ming and
temperatures to achieve that wonderful crispy, nicely browned crust.
Loaf colour Size Total me (hrs/mins) Temperature (°C )
Light
500g 3:09
115
750g 3:19
1000g 3:24
Medium
500g 3:09
125 750g 3:19
1000g 3:24
Dark
500g 3:09
133 750g 3:19
1000g 3:24
Recipe: French bread
Ingredients 500g 750g 1000g
Water 150ml 225ml 300ml
Olive oil 1 tbsp 1 ½ tbsp 2 tbsp
Salt 1 tsp 1 tsp 1 ½ tsp
Sugar 1 tbsp 1 ½ tbsp 2 tbsp
Bread Flour 260g 442g 520g
Yeast 1 tsp 1 ½ tsp 2 tsp

18
Programme 5 - Whole wheat
Whole wheat bread is a yeast bread that mainly consists of whole wheat our (50%
or more). Breads made from whole wheat our are more nutrious because the
our is milled from the enre wheat berry (including the bran and the germ).
Loaf colour Size Total me (hrs/mins) Temperature (°C )
Light
500g 3:08
105750g 3:18
1000g 3:23
Medium
500g 3:09
115 750g 3:19
1000g 3:24
Dark
500g 3:09
123 750g 3:19
1000g 3:24
Recipe: Whole wheat bread
Ingredients 500g 750g 1000g
Water 170ml 240ml 330ml
Buer 1 tbsp 1 tbsp 2 tbsp
Salt 1 tsp 1 tsp 1 ½ tsp
Sugar 2 tsp 1 tbsp 1 ½ tbsp
Milk powder 3 tbsp 32g 55g
Bread Flour 130g 192g 260g
Whole wheat our 130g 192g 260g
Yeast 1 ½ tsp 2 tsp 2 ½ tsp

19
Programme 6 - Quick bread
The programme will knead, rise and bake the loaf within a shorter period of me
than the basic bread programme. The bread baked on this seng is usually smaller
with a more dense texture.
Loaf colour Size Total me (hrs/mins) Temperature (°C )
Light
500g 1:33
110750g 1:38
1000g 1:43
Medium
500g 1:33
120 750g 1:38
1000g 1:43
Dark
500g 1:33
128 750g 1:38
1000g 1:43
Recipe: Banana and chocolate chip bread
Ingredients 500g 750g 1000g
Plain our 180g 260g 350g
Baking powder 1 tsp 1 tsp 1 ½ tbsp
Bicarbonate of soda ½ tsp ½ tsp 1 tsp
Sugar 100g 150g 200g
Buer 2 tbsp 3tbsp 3tbsp
Eggs 22 3
Ripe bananas (Chopped) 123
Chocolate chips 40g 50g 75g
Note: The chocolate chips should be put directly into mixture as they will melt if
they are put into the dispenser.

20
Programme 7 - Sugar free
For light breads made from ne our. French bread requires special ming and
temperatures to achieve that wonderful crispy, nicely browned crust.
Loaf colour Size Total me (hrs/mins) Temperature (°C )
Light
500g 3:04
105750g 3:11
1000g 3:18
Medium
500g 3:04
115
750g 3:11
1000g 3:18
Dark
500g 3:04
123
750g 3:11
1000g 3:18
Recipe: Sugar free bread
Ingredients 500g 750g 1000g
Water 150ml 240ml 320ml
Melted buer 2 tbsp 2 tbsp 3 tbsp
Salt ½ tsp ½ tsp 1 tsp
Sweetener ½ tsp 1 tsp 1 ½ tsp
Bread Flour 300g 450g 600g
Milk powder 2 tbsp 3 tbsp 4 tbsp
Yeast 1 tsp 1 ½ tsp 1 ½ tsp