Andrew James Dual Blade Bread Maker User manual

Please read the manual fully before using the appliance and keep the
manual safe for future reference.
Dual Blade Bread Maker
Pour la version française veuillez consulter notre site de web
www.andrewjamesworldwide.com
Die deutsche Version nden Sie auf unsere Webseite
www.andrewjamesworldwide.com

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General safety instrucons
When using any electrical
appliance, basic safety
precauons should always be
followed including:
 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 or instrucon
concerning use of the
appliance in a safe way and
understand the hazards
involved. Children shall not
play with the appliance.
Cleaning and user
maintenance shall not be
made by children unless they
are older than 8 and
supervised. Keep the appliance
and its cord out of reach of
children less than 8 years old.
 Always ensure the voltage on
the rang label corresponds to
the voltage in your home.
 Check the power cord and
plug regularly for any
damage. If the cord or the
plug is damaged, it must be
replaced by a qualied
electrician or a service repair
centre. If in doubt please
contact our customer service
team.
 The appliance is intended for
domesc use only. Industrial
or commercial use will void
the warranty. The supplier
cannot be held responsible
for injury or damage if the
appliance has been used for
anything other than its
intended use.
 Incorrect operaon and use
can damage the appliance
and cause injury to the user.
 Do not use the appliance if it
has been dropped or
damaged in any way. If the
unit has been damaged take
the unit for examinaon and

3
or repair by an authorised
service agent.
 Do not immerse or expose the
motor assembly, plug or the
power cord in water or any
other liquid for any reason.
 If the supply cord is damaged,
it must be replaced by the
manufacturer or by someone
who is suitably qualied to
avoid a potenal hazard.
 Do not let the cord hang over
the edge of a table or counter.
Ensure that the cord is not in a
posion where it can be pulled
or tripped over accidentally.
 Do not allow the cord to touch
hot surfaces and do not place
the cord near hot gas, electric
burners or in a heated oven.
 Use of an extension cord with
this appliance is not
recommended. However if it is
necessary to use an extension
cord, ensure that the
extension cord is equal to or
greater than the power
consumpon of the appliance
to avoid overheang of the
appliance and extension cord.
Do not use any other
appliance on the extension
cord. Do not place the
extension cord in a posion
where it can be pulled on by
children or animals or be
tripped over.
 Always operate the appliance
on a smooth, even and stable
surface. Do not place the unit
on a hot surface.
 Always remove the plug of
the appliance safely. Do not
pull on the appliances cord to
remove the appliance plug
from the electrical socket.
 Never handle or operate the
appliance with wet hands.
Appliance specic safety
instrucons
 Always place the bread
maker at least 10cm from

4
objects, appliances and walls.
 Never use the appliance with
wet hands and do not for any
reason immerse the
appliances power cord or plug
in water or liquid.
 During operaon the
appliances viewing window
and baking pan will become
extremely hot. Always use
oven gloves to touch the
viewing window and when
removing bread from the
baking n. Always
demonstrate care when
removing the kneading hooks
from the baking pan.
 Never use the baking n for
storage of ingredients.
 Do not switch on the appliance
once the baking pan is lled
with dough or ingredients, this
is in order to avoid
overheang.
 Do not use accessories or parts
from other appliances or
manufacturers.
 Never remove the baking pan
from the appliance when it is
in operaon. Do not
disconnect the appliances
plug when the appliance is in
operaon.
 Never block the venlaon
holes of the appliance as this
will cause smoke to develop.
If there is smoke in the
baking chamber due to the
dough rising above the baking
pan, keep the lid closed to
avoid ames. Press the Stop
buon and remove the plug
from the electrical socket.
Never put out smouldering
dough with water.

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Appliance components illustraon
1. Removable lid 2. Control panel 3. Venlaon holes 4. Power cord
5. Viewing window 6. 2 kneading hooks 7. Baking pan 8. Measuring cup
9. Measuring spoon 10. Kneading hook
remover
11. Two addional
small baking pans
(sold separately)
12. Dispenser

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LCD Panel
1. Loaf size: M/L/XL
2. Baking me of the selected programme
3.. Crust colour: light/medium/dark/rapid
4. Programme choice: 1-13
5. Current stage of baking process: Preheat/
Knead/ Rest/ Rise/ Bake/ Warm/ End
Control panel
A. LCD screen
B. Menu – select between funcons 1-13
C. Loaf size– Select between M / L / XL,
available for funcons 1-6,8 and 11. The
selected loaf size and operaon me
will be displayed on the LCD screen.
D. Crust colour– Select between Light/
Medium/ Dark for funcons 1-6,8 and
11. The programme can also be used to
accelerate the baking me of funcons
1, 2 and 3 by pressing the “Colour”
buon to “Rapid”. The baking me will
then be reduced by one hour, this is due
to a shortening of the yeasng process.
E. Timer delay- To delay the start of the
programme. Select the programme and
use the arrows buons to increase the
nish me of the program by 10
minutes at a me. The delay funcon
can be used for programmes 1-4, 6 and
11. For example, if you would like your
bread to be ready in 5 hours me, rst
select the programme, loaf colour and
size (e.g. 1-Basic Bread, medium colour,
M size). The screen will show the
duraon of the programme (e.g. 3.23)
you can then use the up arrow to
increase the end me of the
programme to 5 hours.
F. Start/stop– This buon will start and
stop the programme. Once paused the
programme can be changed at any
point.
Control lamp– The lamp will turn red as
the bread maker is plugged in.
MLXL

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1. Basic For white and mixed breads that mainly consist of wheat our or rye
our. The bread has a compact consistency.
2. French For light breads made from ne our. French bread requires special
ming and temperatures to achieve that wonderful crispy, nicely
browned crust.
3. Whole wheat Whole wheat bread 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). Using whole wheat our produces bread that is
brown to dark brown in colour (when all whole wheat our is used).
The breads are generally more avoursome and healthier than
breads made with rened white ours (even though “lost” nutrients
are added back into white ours).
4. Sweet Bake breads with high amounts of sugar, fats and proteins, all of
which tend to increase browning. The breads have a tendency to rise
high due to large amounts of sugar contained in the recipe.
5. Gluten free The ingredients to create gluten-free breads are unique. While they
are “yeast breads,” the dough is generally weer and more like a
baer. It is also important not to over-mix or over-knead gluten-free
dough. There is only one rise and due to the high moisture content,
baking me is increased. Mix-ins must be added at the very beginning
of the cycle with the other basic ingredients.
6. Rye Used to bake breads with a high content of rye. Rye bread is lower in
gluten the breads produced are generally smaller and more compact.
7. Quick 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 denser texture. The rising agent
for quick breads are bicarbonate of soda and baking powder.
8. Italian For baking light, Italian style breads mostly with olive oil and herbs
like oregano, basil and thyme. A recipe is provided in the back of the
manual. Ideal bread to serve with warmed balsamic vinegar and olive
oil mix for a starter.
Menu– Funcon list

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9. Dough This programme will knead and rise the dough only. Remove the
dough and use to make bread rolls, pizza, steamed bread, etc.
10. Knead/
Mix
The funcon does not bake the loaf and is only used to knead and mix
ingredients together. Perfect for mixing dough for pasta, waes,
cookies and pastry for pie’s etc.
11. Milk bread Used in conjuncon with recipes that contain milk and dairy products.
This will create a soer loaf with a higher protein value.
12. Jam The bread maker is a great cooking appliance for making homemade
jams and chutneys. If frozen, thaw ingredients completely before use.
Crush berries with a fork or potato masher. Make sure that the
strawberries are not pureed. Put berries and sugar into the pan of the
machine. Select the jam programme and start the programme. Do not
alter the ingredient quanes as they will not set correctly.
13. Bake only The bake seng is for baking only. Can be used to either bake custom
recipes or further bake breads aer it has nished its funcon, also
very helpful to set jams and marmalades. This programme is normally
used together with the “Dough” funcon and will allow addional
ingredients to be added (kneaded) into the bread before the loaf is
cooked. Remove the “Dough” from the baking pan, reshape the dough
and return it to the machine. Allow the dough to rise for at least 40
minutes and place it back in the machine. Select the “Bake Only”
programme and cook the bread. The “Bake Only” programme can also
be used to add more colour to loafs. Simply press the “Bake Only”
programme and bake the loaves unl the required colour is achieved.

9
Ingredients Informaon
Bread our
Bread our has a high gluten content (it
can be also be called high-gluten our
which contains high protein), it has good
elascity and can keep the bread from
collapsing aer rising. As the gluten
content is higher than normal our, it can
be used for making larger sized breads.
Bread our is the most important
ingredient in making bread.
Plain our
Flour that contains no baking powder is
ideal for making express breads.
Whole-wheat our
Whole-wheat our is ground from grain. It
contains wheat skin and gluten. Whole-
wheat our is heavier and contains more
nutrients than common our. The bread
made by whole-wheat our is usually
smaller in size. So many recipes usually
combine the whole-wheat our and bread
our to achieve the best result.
Rye Flour
Rye our is a low gluten our. The loaves
made from rye are close in texture and
very avoursome.
Self-raising our
A type of our that contains baking
powder that is generally used for making
cakes.
Corn our and oatmeal our
Corn our and oatmeal ours are ground
from corn and oatmeal separately. They
are the addive ingredients for making
rough bread, which is used to enhance
the avour and texture of the bread.
Sugar
Sugar is a very important ingredient,
which increases the sweet taste and
colour of the bread. Sugar is also
considered as nourishment for the yeast.
White sugar is largely used but brown
sugar, icing sugar and sweeteners can be
used as alternaves in some recipes.
Egg
Eggs can improve bread texture and
make bread more nourishing and larger
in size. Eggs must be added and mixed in
evenly.
Yeast
Aer the yeasng process begins, the
yeast will produce carbon dioxide.
Carbon dioxide will expand the bread and
make the inner bre soen. However,
yeast is fast breeding and needs
carbohydrate found in sugar and our as
nourishment.
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

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yeast
Yeast must be stored in the refrigerator, as
the fungus in it will be killed at high
temperatures. Before using yeast check
the producon date and storage life of
your yeast. Refrigerate it as soon as
possible aer each use. The main cause of
bread failing to rise is bad yeast.
The method described 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.
Salt
Salt is necessary to improve the avour
and crust colour of the bread. Salt can also
stop the yeast from working. Never use
too much salt in a recipe.
Grease, buer and vegetable oil
Grease can make bread so but can
reduce storage life. Buer should be
melted or chopped into small pieces
before use.
Before using the appliance
 Remove all packaging from the
appliance
 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 baking pan, kneading hooks,
measuring cup and measuring spoon
in warm soapy water and dry
thoroughly. Do not use abrasive
material to wash and dry the
accessories as this will damage the
non sck coang of the appliance.
2. Posion the bread maker on a at, dry
and heat resistant surface.
3. Place the kneading hooks into baking
pan(s).
4. Place the baking pan(s) into the bread
machine and press down unl it has
fully clicked into place. Close the lid of
the appliance.
5. Plug the appliance in and switch it on
at the mains.
6. The bread maker will beep to signal
that the appliance has turned on.
7. Press the MENU buon repeatedly
and select the programme Bake Only.
If you miss the programme keep