Judge JEA43 Technical specifications

Digital
Bread
Maker
Model No: JEA43
UNPACK YOUR DIGITAL BREAD MAKER CAREFULLY AND REMOVE
PACKING PIECES, LABELS AND STICKERS BEFORE USE.
Please read this
instruction manual
carefully before
use and save for
later reference.
Version 003 2018
Instruction
Manual &
Recipe Book

Digital Bread Maker
Identifying the parts of your Judge Digital Bread Maker
(with Part Numbers for customer replaceable items)
Loaf size
Menu
Colour
Start
Stop
Time-
Time+
1.BASIC
2.FRENCH
3.WHOLE WNEAT
4.QUICK
5.SWEET
6.ULTRA FAST-I
7.ULTRA FAST-II
8.DOUGH
9.JAM
10.CAKE
Light Medium Dark 1.5LB 2.0LB
11.SANDWICH
12.BAKE
13.GLUTEN FREE
14.KNEAD
15.YOGURT
Bread Maker Body
Lid
Bread Pan (JEA43BP)
Kneading Blade (JEA43KB)
Measuring Cup (JEA43MC)
Measuring Spoon (JEA43MS)
Hook (JEA43HK)
Power Cable and Plug
Controls & Indicators Panel (see below)
Time + (Increase) Button
Time - (Decrease) Button
Programme Running Indicator
Start/Stop Button
Menu Button
Colour Button
Loaf Size Button
Selected Programme
Time Left
Selected Loaf Colour
Selected Loaf Weight

Digital Bread Maker
Functions
The functions provided by the Controls and Indicators above are as follows.
Please familiarise yourself with these before operating the Bread Maker.
At Power-On
When the Bread Maker is plugged in
and switched on at the mains, a single
long “beep” will sound, the Selected
Programme will be displayed as ‘1’
and the Time Left will be displayed
as 3:00, in the format h:mm, with
the colon “:” displayed steadily. The
Selected Loaf Colour and Weight
are each indicated by a small
triangle and are initially displayed
as Medium and 2lb, respectively.
Programme Select
There are 15 different numbered
programmes available, listed at the
top of the Controls & Indicators panel
; these are described in more detail
under “Programmes”. The selected
programme number (1 to 15) is
shown in the digital display .
Pressing the Menu Button increases
the programme number with each press,
until Programme 15 is reached, after
which it will cycle to Programme 1.
Loaf Colour
Baking programmes allow three
alternative loaf colours to be selected,
Light, Medium or Dark, defaulting to
Medium. The Selected Loaf Colour
is indicated by a small triangle and
selected using the Loaf Colour Button
, which cycles through the three options.
Loaf Size/Weight
Baking programmes allow two
alternative loaf sizes to be selected,
1.5lb or 2.0lb (approximately 0.7kg
or 0.9kg), defaulting to 2.0lb. The
Selected Loaf Weight is indicated
by a small triangle and selected
using the Loaf Size Button , which
alternates between 1.5lb and 2.0lb.
Starting and Stopping the Programme
When the required programme (with any
adjustment - see Programme Time) has been
selected, pressing the Start/Stop Button
will start the programme. The Program
Running Indicator will illuminate and the
Time Left display will count down, with
the “:” flashing. All buttons except Stop/
Start are disabled during this period.
The programme can be stopped at any time
by pressing the Start/Stop Button and
holding for 3 seconds. A single long “beep”
will sound and the display will return to its
Power-on status (see “At Power-on”).
Programme Time Delay
It is possible to delay the start of many of the
programmes, for example if you want a loaf
to be freshly baked for the following morning.
Pressing the Time+ Button repeatedly will
increase the overall time by delaying the start
in increments of 10 minutes; pressing the Time-
Button reduces this delay. Holding down
either button causes the time to adjust rapidly
in increments of 10 minutes. The total Time
Left (delay + baking time) is displayed; the
maximum extended programme time is 13 hours.
For example, if you wish your bread to be ready
for 07:00 am the following day and it is now
08:30 pm (20:30) today, you need your bread to
finish baking in 10 hours and 30 minutes. After
adding your ingredients, you can select your
required programme and the total programme
time will be displayed as Time Left , for example
3:50 for Programme 1. Use the Time+ and
Time- Buttons to adjust the displayed Time
Left to 10:30. Once the Start/Stop Button
is pressed, the Time Left will count down until
it reaches 3:50, then the baking programme will
begin and run for 3 hours and 50 minutes.
DO NOT USE THE PROGRAMME TIME DELAY
WITH EASILY PERISHABLE INGREDIENTS, SUCH
AS EGGS, FRESH MILK, FRUIT OR ONIONS.

Digital Bread Maker
Keep Warm
After baking bread, but not other programmes, the Bread Maker will automatically keep
the bread warm for up to 60 minutes, or until the Start/Stop Button is pressed.
Power Interruptions
The Bread Maker has a memory feature, to allow it to continue after an
interruption to the mains power during a programme. If the power is restored
within 15 minutes, the Bread Maker will resume the programme automatically.
Otherwise, the programme will have to be reselected and restarted, with fresh
ingredients unless the interrupted programme is still in the kneading phase.
Programmes
The following programmes are available. Some buttons have no effect, or
have a different function in certain programmes, as shown in the table.
Programme Description Time± Loaf Size Colour
1
Basic
Knead, rise and bake normal bread. You may
also add ingredients for flavouring 2lb/1.5lb L/M/D
2
French
Knead, rise and bake with a longer rise time,
for crisper crust and lighter texture 2lb/1.5lb L/M/D
3
Whole Wheat
Knead, rise and bake with a longer preheat
time to allow the grain to soak up water and
expand
N/R 2lb/1.5lb L/M/D
4
Quick
Knead, rise and bake with baking soda or
baking powder - smaller with dense texture 1.5lb L/M/D
5Sweet Knead, rise and bake sweet (crisp) bread 2lb/1.5lb L/M/D
6
Ultra Fast I
Knead, rise and bake in shortest time. Usually
loaf is smaller and rougher than using Quick 1.5lb L/M/D
7
Ultra Fast II As Ultra Fast - I, but for larger loaf 2lb L/M/D
8
Dough
Knead and rise but no bake, to allow the
dough to be removed and shaped, e.g. for
rolls, pizza, steamed bread
  
9Jam For boiling jams and marmalades   
10
Cake
Knead, rise and bake cake mixture with
baking soda or baking powder   
11
Sandwich
Knead, rise and bake light texture bread with
a thinner crust 2lb/1.5lb 
12
Bake
Bake, no knead or rise. Can be used to extend
baking time   
13
Gluten Free
Knead, rise and bake using gluten-free
ingredients 2lb/1.5lb L/M/D
14 Knead Knead only, no rise or bake   
15
Yogurt
Making yogurt from milk and starter.
Maintains ingredients at correct temperature 8h/6h  
Function available Function unavailable
N/R Function available but not recommended L/M/D Light/Medium/Dark

Digital Bread Maker
Before First Use
Remove any labels and/or swing tickets.
In order to remove any residue
from the manufacturing process
before use, proceed as follows:
1. Follow the “Cleaning” instructions. Ensure
the parts are completely dry.
2. Place the Bread Pan in the Bread Maker
Body at an angle (see diagram) and
adjust until it drops home. Rotate the
Bread Pan clockwise to lock into place.
3. Locate the Kneading Blade on the
spindle in the centre of the Bread Pan
and push down until it is seated.
4. Select the Bake Programme using the
Menu Button . Start the programme
using the Start/Stop Button .
• It is normal for smoke and a
hot smell to be emitted during
this process; manufacturing
residues are being removed.
5. After 10 minutes, stop the programme
using the Start/Stop Button . Allow the
machine to cool for 20 minutes.
6. Repeat steps 1 to 3 above to clean and
re-assemble the Bread Maker.
• DO NOT IMMERSE ANY PART OF THE
BREAD MAKER BODY IN WATER
Cleaning
Disconnect the Bread Maker from the
power and allow to cool before cleaning.
1. Rotate the Bread Pan counterclockwise
to unlock (see diagram). Lift out of the
Bread Maker Body .
2. Hold the Kneading Blade firmly and
pull upwards to remove it from the spindle
in the centre of the Bread Pan .
• If the Kneading Blade is difficult
to remove, fill the Bread Pan
with hot water and allow to
soak for about 30 minutes.
3. Wash the Bread Pan and Kneading
Blade in warm water and detergent or
washing-up liquid. Do not use any harsh
or abrasive cleaning materials. Both these
items are dishwasher safe.
4. Wash the Cup , Spoon and
Hook in warm water and detergent or
washing-up liquid. Do not use any harsh
or abrasive cleaning materials.
5. Wipe the Bread Maker Body
and Lid with a cloth, slightly dampened
with warm water and detergent. Do not
use any abrasive cleaning materials.
6. Dry all parts thoroughly before storing,
when the Lid should be left closed.

Digital Bread Maker
Operating Instructions
Please familiarise yourself with the “Functions” provided by the
Controls and Indicators before operating the Bread Maker.
1. Place the Bread Pan in the Bread
Maker Body at an angle (see diagram)
and adjust until it drops home. Rotate the
Bread Pan clockwise to lock into place.
2. Locate the Kneading Blade on the
spindle in the centre of the Bread Pan
and push down until it is seated.
3. Measure and add the ingredients to
the Bread Pan in accordance with
your recipe book or the instructions
on a ready bread mix, but subject to
the guidance and limits given under
“Ingredients”. Close the Lid gently.
4. Insert the Plug into a mains socket.
5. Select the desired programme
using the Menu Button .
6. Select the required crust colour,
using the Colour Button (not
available in all programmes).
7. Select the appropriate loaf size,
using the Loaf Size Button (not
available in all programmes).
8. If required, set the start delay, using
the Time+ and Time- Buttons
(not available in all programmes).
9. Start the programme, using
the Start/Stop Button .
10. During the programme, if the Bread
Maker pauses and sounds 10 short
“beeps”, you may add additional
ingredients, such as fruit.
11. When the programme is completed,
the Bread Maker will pause and sound
10 short “beeps”, followed by one long
“beep”. It will keep the bread warm
for a further 60 minutes if left.
• To halt the Keep Warm function,
or stop the programme before
completion, press and hold the Start/
Stop Button for about 3 seconds
until a long “beep” sounds.
12. Rotate the Bread Pan
counterclockwise to unlock (see diagram).
Lift out of the Bread Maker Body .
• THE BREAD PAN AND BREAD WILL BE
VERY HOT. ALWAYS HANDLE WITH CARE
AND USE OVEN MITTS OR GLOVES.
13. Use a non-metallic spatula to
gently loosen the bread from the
sides of the Bread Pan .
14. Turn the Bread Pan upside down onto
a rack or clean cooking surface and gently
shake until the bread falls out. Allow
to cool for 20 minutes before slicing.
15. If the Kneading Blade is stuck in the
bread, use the Hook to remove it.
16. Disconnect the Bread Maker
from the mains power.

Digital Bread Maker
Ingredients
This section introduces the main ingredients used in baking bread
and making yogurt and how to measure them. Exact instructions
will be found in your recipe book or the ingredient packet.
Measuring Ingredients
The quantity of ingredients you use is very
important to achieving good results. To assist
in this, both a Measuring Cup , which is
graduated in liquid ounces, millilitres and
fractions of a cup,
and a Measuring Spoon , which has a
teaspoon and tablespoon measure.
Water, other liquids and larger quantities
of dry ingredients such as flour should
be measured using the Measuring Cup
; ensure you are viewing the cup
horizontally. Wash the cup thoroughly
between ingredients other than water.
Smaller quantities should be measured using
the Measuring Spoon .
Ensure that measured dry powder
ingredients are level with the rim of
the spoon, for example with a knife
blade. Store such ingredients in cool
and dry conditions, loosely packed.
THE MAXIMUM QUANTITY OF FLOUR
IS 4 CUPS. THE MAXIMUM QUANTITY
OF YEAST IS 3 TEASPOONS.
Adding Ingredients
It is important to add ingredients in
the correct sequence, as applicable:
Usually, water or other liquid should be
added first, then eggs, followed by sugar,
salt and flour, then yeast or baking powder
as the last ingredient. An exception to
this is heavy dough with high rye or
wholemeal content, in which case it is
advisable to add yeast, then other dry
ingredients first, then liquid ingredients.
This will give better results from kneading.
Do not allow yeast to come into contact
with liquid or salt whilst adding ingredients.
This requires that some flour is kept dry to
allow yeast to be added. To add yeast, first
make a small indentation in a dry area of
flour, then add the yeast to the indentation.
Additional fruit ingredients, such a
raisins, should not be included with
the original ingredients, as they can
lose flavour during mixing. During the
following programmes, a series of 10
short “beeps” will sound to indicate that
additional ingredients can be added:
• Basic
• French
• Whole Wheat
• Sweet
• Sandwich.
Flour
Flour is the most important
ingredient in bread making.
Bread flour (also called “strong flour”) has
a high protein content which results in a
high gluten production during kneading.
It has good elasticity, should rise well
and maintain the bread size after rising,
to give a larger loaf with good texture.
Wholemeal flour (also called “whole
wheat flour”) is made by grinding the
entire wheat kernel, so is heavier and
contains more nutrients. Bread made from
wholemeal flour will tend to be smaller
and heavier in texture, so some recipes call
for a proportion of bread flour as well.
Plain flour should not normally be used for
making bread, except in the Quick Bread
and Ultra Fast programmes, or for cakes,
mixed with baking soda or baking powder.
Flour made from other grains, such
as corn or oatmeal does not produce
gluten but can be added to enhance the
flavour and produce a rougher texture.

Digital Bread Maker
Cake Powder
Cake powder is made by grinding soft
wheat or low protein wheat and is
specifically intended for making cakes.
Sugar
Sugar provides food for the yeast, as
well as adding sweetness to the taste,
creating a finer and softer texture and
giving colour to the crust. Certain recipes
may call for sugars other than white
granulated or caster, such as brown sugar.
Yeast
Yeast is a living organism which is
nourished by the sugars in the mixture,
causing it to ferment and create carbon
dioxide gas, which makes the bread rise
and gives it its open texture. You can use
active dry yeast or instant yeast, with 1 ½
teaspoons of active dry yeast equivalent
to 1 teaspoon of instant yeast. Observe
the storage instructions on the packet.
If the yeast is inactive or dead, the
bread will not rise properly. You can
test if the yeast is living as follows:
1. Half fill a cup with warm water (45° to
50°)
2. Dissolve 1 teaspoon of white sugar in the
water, then sprinkle 2 teaspoons of yeast
over the water; do not stir.
3. Place the cup in a warm place for
about 10 minutes.
4. The yeast should produce froth, up
to the top of the cup. If it does not, this
indicates that it is dead and should not
be used.
Salt
Salt can be used to enhance the flavour
of the bread. It also strengthens the
structure of the gluten and makes it more
stretchable. However, it also inhibits the
action of the yeast and therefore rising,
so it is important not to use too much.
Eggs
Adding lightly beaten eggs can improve
bread texture, add nourishment and
make the loaf larger. This can also help
increase the storage life of the bread.
Fats
Fats (such as butter, margarine or oils) can be
added to make bread softer, add flavour and
help increase the storage life of the bread.
Baking Powder and Soda
Baking powder or soda is used in the
Quick Bread and Ultra Fast programmes,
as well as for cakes. When combined with
liquid and heated, it produces gas from a
chemical reaction, to make the mixture rise.
Bread Mix
A wide variety of ready mixed Bread
Mixes are available with all the
necessary ingredients and requiring
only the addition of water. Follow
the instructions on the packet.
Water and Other Liquids
Water is an essential ingredient in making
bread. For most types of bread, the initial
water temperature should be between
20° and 25°; however, for an Ultra Fast
programme, the initial water temperature
should be between 48° and 50°, as measured
by a cooking thermometer. Water may be
replaced by fresh milk, or water mixed with
2% milk powder, which may enhance the
bread flavour and improve crust colour.
Some recipes may call for juice (e.g. apple,
orange or lemon) to enhance the flavour.
Yoghurt is made from milk, with
a starter - see “Baking Tips”.

Digital Bread Maker
Recipes & Baking Tips
Recipes
See the separate Judge Digital Bread Maker Recipe Book, included
with the machine or available at www.horwood.co.uk
Quick Programme
Quick breads are made with baking powder or soda which are activated by moisture and
heat. Add liquids first, then dry ingredients. If ingredients collect in the corner of the
Bread Pan , you may need to assist the machine mix with a non-metallic spatula.
Ultra Fast Programmes
The water temperature is critical and should be between 48° and 50°, as
measured by a cooking thermometer, otherwise the bread will not rise.
Yogurt
Yogurt is made from milk, with a starter. The milk may be skimmed, semi-
skimmed, or full fat pasteurised; soya or powdered milk may also be used. Soya
milk should be boiled before use and the powdered milk mixture should be
filtered before use. The milk should be cooled or warmed to just under 40°.
The starter should preferably be a lactobacillus culture, which is sold for yogurt
making; use in the proportions specified on the product packaging. Alternatively,
active “live” yogurt can be used, in the proportion of 1 tablespoon to 1 pint
of milk. Ensure that the starter is mixed thoroughly with the milk.
Generally, the default programme time of 8 hours should be used,
but the alternative time of 6 hours can be selected using the Time+
or Time- Buttons for milk with a high fat content.
• DO NOT DISTURB THE YOGURT DURING THE FERMENTATION PERIOD.

Digital Bread Maker
Troubleshooting
Problem Possible cause(s) Solution(s)
Display shows
H:HH
Starting temperature too high Stop programme, open Lid , allow
to cool for 20 minutes
Display shows E:EE Temperature sensor fault Contact Customer Services
Smoke from
ventilation slots
when baking
Heating element contaminated
with ingredients
Unplug, allow to cool, wipe element
clean, dry
Bread bottom crust
too thick
Bread kept warm for too long,
so dries out
Remove bread sooner
Bread difficult to
remove
Kneader blade sticking to
Bread Pan shaft
Soak and clean kneader and Bread
Pan before next use
Ingredients not
stirred evenly
Wrong programme selected Select correct programme
Kneader not rotating properly,
possibly because bread mix is
too thick
Check rotation without Bread Pan
. If OK, use less thick bread mix;
otherwise, contact Customer Services
Dry bread and/or
crust is not brown
Opening Lid too often Do not open Lid unnecessarily
Bread or dough
size too large
Excessive quantity of yeast,
flour or water, or ambient
temperature too high
Follow recipes correctly, reduce
quantities if necessary. Do not
operate above 34° ambient
Bread size too
small
Yeast insufficient or poor, in
contact with salt, water too hot
Check factors suggested and correct
as necessary
Room temperature too low Do not operate below 15°
Bread collapses
in middle during
baking
Incorrect flour used Use bread or strong flour
Yeast temperature too high Use yeast at room temperature
Excessive water Reduce the amount of water
Bread too heavy or
dense
Too much flour or insufficient
water
Reduce flour or increase water
Too many fruit ingredients or
too much wholegrain flour
Reduce appropriate ingredients and
increase yeast
Bread hollow in
middle
Excessive water or yeast, no
salt
Adjust ingredients accordingly
Water temperature too high Check water temperature
Colour too dark Excessive sugar Either use less sugar or stop the
programme 5-10 minutes early, then
leave in bread pan with cover closed
for 20 minutes
• If you think the appliance has a fault, do not attempt to dismantle it and
repair it yourself. Check the above possible causes and follow the advice
given. If the fault is not corrected contact Judge Customer Services.

Digital Bread Maker
Cautions
• This appliance is not intended for use
by persons (including children) with
reduced physical, sensory or mental
capabilities or lack of experience or
knowledge, unless they have been
given supervision or instruction
concerning use of the appliance by a
person responsible for their safety.
• Always keep the appliance out
of the reach of children.
• Ensure that your home electrical
supply corresponds to the
requirements of the appliance
- see “Specifications”.
• Do not connect the Mains Plug into
the socket, or use the appliance, if
your hands or the appliance are wet.
• Unplug the appliance
whenever it is not in use.
• THE APPLIANCE MUST ALWAYS BE
EARTHED - always connect to a mains
socket with an earth connection.
• THE BREAD PAN AND BREAD
WILL BE VERY HOT DURING AND
IMMEDIATELY AFTER BAKING.
ALWAYS HANDLE WITH CARE
AND USE OVEN MITTS.
• The Power Cable should be positioned
so as not to cause an obstruction
or to overhang the edge of the
surface, where it could accidentally
be snagged or pulled by children.
• Ensure that the Power Cable is
not near any hot surface.
• Pull the Plug (do not pull Power Cable)
to disconnect from mains socket.
• Do not pull the Power Cable
to move the appliance.
• If the Power Cable becomes damaged,
contact JUDGE Customer Services.
• Do not use the appliance outdoors.
• Do not place the appliance
close to a heat source.
• When baking has finished and you have
finished using the ‘Keep Warm’ function,
unplug the Bread Maker from the socket.
• The appliance should be used only
as instructed and for the purpose for
which it was intended; there is potential
for injury or damage from misuse.
• This appliance is not intended to be
operated by means of an external timer
or a separate remote-control system.
• Do not switch on the appliance
without properly placed Bread
Pan filled ingredients.
• Do not use undue force to remove the Bread
Pan ; this may damage the Bread Pan .
• Metal foils or other materials must
not be inserted into the Bread Maker
Body as this can give rise to the
risk of a fire or short circuit.
• Never cover the Bread Maker with a towel
or any other material; heat and steam
must be able to escape freely. A fire can
be caused if it is covered by, or comes
into contact with combustible material.
• Do not switch on or attempt to operate the
appliance if it appears to be faulty in any
way - contact Judge Customer Services at
the address given in the warranty section.
• Never attempt to make any repair to
the appliance yourself - contact Judge
Customer Services at the address
given in the warranty section.
• DO NOT IMMERSE THE BREAD MAKER
BODY IN WATER, OR ALLOW ELECTRICAL
CONNECTIONS TO GET DAMP.
• Should the appliance accidentally fall into
water, unplug immediately and do not use;
contact Judge Customer Services at the
address given in the warranty section.
• The appliance is intended
for domestic use only.
• Please keep your purchase receipt.

Digital Bread Maker
Specification
Name Model No. Rated Wattage Rated Frequency Rated Power Capacity
Digital Bread Maker JEA43 600W 50Hz 230V 2lb
• The Judge 2 Year Domestic
Electrical Guarantee covers the
product to be free of defects in
materials and workmanship for
a period of TWO YEARS from the
date of original retail purchase.
• During this period, JUDGE will,
at their option, repair or replace
defective parts of the product,
or replace the product, providing
the Use Care and Safety
Advice have been followed.
• The Guarantee does not cover
damage, defect or failure
caused by or resulting from
accidents, external damage,
alteration, modification, abuse,
misuse or misapplication.
• The Guarantee does not
cover any damage caused by
taking the appliance apart
yourself, or attempting to
repair the appliance yourself.
• THE PRODUCT IS INTENDED
FOR DOMESTIC USE ONLY.
• Please keep your Purchase
Receipt and contact us
directly if you encounter any
problems with your product.
HORWOOD SHALL NOT BE
LIABLE FOR INCIDENTAL OR
CONSEQUENTIAL DAMAGES
RESULTING FROM THE USE OF
THIS PRODUCT (INCLUDING
COLOUR FADING, SCRATCHES OR
ACCUMULATED DIRT) WITHOUT
FOLLOWING THE USE, CARE
& SAFETY INSTRUCTIONS.
Note: Due to the introduction
of improvements from time to
time, the right is reserved to
supply products which differ
slightly from those illustrated and
described in this publication.
Errors and Omissions Excepted.
CUSTOMER SERVICES
Horwood, Avonmouth Way,
Bristol, BS11 9HX, Great Britain
www.horwood.co.uk
[email protected]
Tel: [phone]
Judge 2 Year Domestic Electrical Guarantee
CORRECT DISPOSAL OF THIS PRODUCT
This marking indicates that this product should not be disposed with other
household wastes throughout the EU. To prevent possible harm to the
environment or human health from uncontrolled waste disposal, recycle it
responsibly to promote the sustainable reuse of material resources. To return
your used device, please use the return and collection systems or contact
the retailer where the product was purchased. They can take this product for
environmental safe recycling.
FOR DOMESTIC USE ONLY

Digital Bread Maker
Model No: JEA43
Recipe Book

Tips for successful bread making
• Always make sure that the Bread Pan is clean before beginning a new recipe.
• Measure ingredients as accurately as possible. A measuring cup and spoon are included
with your Bread Maker.
• Ensure the ingredients are at room temperature unless otherwise stated.
• Water should be 20-25˚C. This is especially important for the Ultra Fast programmes.
• Make sure the any yeast you use is fresh – check the use by date.
• Ensure the ingredients are placed into the Bread Pan in the order given in the recipe. As
a general rule liquid ingredients are added first, followed by all dry ingredients except the
flour. The flour is then added gently on top of the other ingredients. Finally, make well in
the flour and add the yeast. This keeps the yeast separate from liquid and the salt, both
of which may affect the action of the yeast. This is especially important when using the
Programme Time Delay function.
Menu Button
Loaf Size Button
Colour Button
Start/Stop Button
Selected Programme
Time Left
Selected Loaf Colour
Selected Loaf Weight
Loaf size
Menu
Colour
Start
Stop
Time-
Time+
1.BASIC
2.FRENCH
3.WHOLE WNEAT
4.QUICK
5.SWEET
6.ULTRA FAST-I
7.ULTRA FAST-II
8.DOUGH
9.JAM
10.CAKE
Light Medium Dark 1.5LB 2.0LB
11.SANDWICH
12.BAKE
13.GLUTEN FREE
14.KNEAD
15.YOGURT

Crusty White Farmhouse Loaf
PROGRAMME 1: BASIC
3:00 hours
275g Warm Water (20-25˚C)
1 tbsp Olive Oil
1.5 tsp Salt
1 tbsp Caster Sugar
500g Strong White Flour
1 x 7g Sachet Fast Action Dried Yeast
■Pour the water into the Bread Pan,
followed by the olive oil, salt and sugar.
Gently and evenly add the flour over the
top of the liquid. Make a little well in the
flour and pour in the dried yeast, taking
care that it is kept separate from the wet
ingredients and salt. Close the Lid.
■Press the Menu Button to select
Programme 1 (Basic). Press the Loaf Size
Button to select 2.0lb (Large Size).
Press the Colour Button to choose
either light, medium or dark crust. Press
the Start Button and the programme
will begin.
French Loaf
PROGRAMME 2: FRENCH
3:50 hours
310ml Warm Water (20-25˚C)
1.5 tbsp Olive Oil
1.5 tsp Salt
2 tbsp Caster Sugar
480g Strong White Bread Flour
1 x 7g Sachet Fast Action Dried Yeast
■Pour the water into the Bread Pan,
followed by the olive oil, salt and sugar.
Gently and evenly add the flour over the
top of the liquid. Make a little well in the
flour and pour in the dried yeast, taking
care that it is kept separate from the wet
ingredients and salt. Close the Lid.
■Press the Menu Button to select
Programme 2 (French). Press the Loaf
Size Button to select 2.0lb (Large Size).
Press the Colour Button to choose
either light, medium or dark crust. Press
the Start Button and the programme
will begin.
Tip: If you want to make a traditional long
French baguette or stick, first make the
dough using Programme 8 (Dough) and
then knead using Programme 14 (Knead).
The dough can then be removed and
shaped for baking in a normal oven.
When the Programme ends... The Bread Maker will signal it has finished.
Open the Lid and using oven mitts, carefully remove the Bread Pan
by twisting slighty anticlockwise and lifting clear.
Release the bread by turning the Bread Pan upside down and lightly tapping
the contents onto a board. Transfer to a wire rack to cool.
Remember to remove paddle from base of loaf using the supplied Paddle Hook.
Before you start... Make sure that the Bread Pan is clean and the Dough Paddle is in
place at the base of the Bread Pan. Ingredients should be at room temperature.

Large Granary Loaf
PROGRAMME 3: WHOLE WHEAT
3:40 hours
250ml Warm Water (20-25˚C)
25g Butter, melted or 25ml Vegetable Oil
1.5 tsp Salt
1 tbsp Caster Sugar
475g Strong Granary Bread Flour
1 x 7g Sachet Fast Action Dried Yeast
■Pour the water into the Bread Pan,
followed by the melted butter (or
vegetable oil), salt and sugar. Gently and
evenly add the flour over the top of the
liquid. Make a little well in the flour and
pour in the dried yeast, taking care that it
is kept separate from the wet ingredients
and salt. Close the Lid.
■Press the Menu Button to select
Programme 3 (Whole Wheat). Press
the Loaf Size Button to select 2.0lb
(Large Size). Press the Colour Button
to choose either light, medium or dark
crust. Press the Start Button and the
programme will begin.
Quick Banana and Walnut Cake
PROGRAMME 4: QUICK
1:40 hours
175g Bananas, mashed
(1 to 2 Bananas)
50g Sultanas
30g Butter, melted
1 tbsp Milk
Zest of 1 Lime
125g Chopped Walnuts
215g Plain Flour
½ tsp Bicarbonate of Soda
½ tsp Baking Powder
115g Caster Sugar
½ Tsp Salt
■In a large bowl, place the bananas,
sultanas, butter, milk, zest of lime and
chopped walnuts and beat until well
blended.
■In a second bowl, sift in the plain flour,
bicarbonate of soda and baking powder,
then add in the sugar and salt and blend
together.
■Tip the contents of both bowls into the
Bread Pan. Close the Lid.
■Press the Menu Button to select
Programme 4 (Quick). Press the Colour
Button to choose either light, medium
or dark crust. Press the Start Button
and the programme will begin.
Before you start... Make sure that the Bread Pan is clean and the Dough Paddle is in
place at the base of the Bread Pan. Ingredients should be at room temperature.
When the Programme ends...
The Bread Maker will signal it has
finished. Open the Lid and using oven
mitts, carefully remove the Bread Pan by
twisting slighty anticlockwise and lifting
clear.
Release the bread by turning
the Bread Pan upside down and lightly
tapping the contents onto a board.
Transfer to a wire rack to cool.
Remember to remove the paddle
from base of loaf using supplied
Paddle Hook.

Small Fruit Loaf
PROGRAMME 5: SWEET
2:50 hours
280ml Warm Water (20-25˚C)
2.5 tbsp Vegetable Oil
1.5 tsp Salt
60g Caster Sugar
3 tbsp Milk Powder
1 tsp Ground Cinnamon
445g Strong White Bread Flour
1 x 7g Sachet Fast Action Dried Yeast
100g Mixed Fruit such as Cranberries,
Glacé Cherries, Sultanas and Raisins
■Pour the water into the Bread Pan, followed by
the vegetable oil, salt, sugar, milk powder and
ground cinnamon. Gently and evenly add the
flour over the top of the liquid. Make a little
well in the flour and pour in the dried yeast,
taking care that it is kept separate from the
wet ingredients and salt. Close the Lid.
■Press the Menu Button to select Programme
5 (Sweet). Press the Loaf Size Button to
select 1.5lb (Small Size). Press the Colour
Button to choose either light, medium or
dark crust. Press the Start Button and the
programme will begin.
■After approximately 25 minutes the Bread
Maker will signal to add the extra ingredients,
simply open the Lid and pour the mixed fruit in.
Ultra Fast Small White Loaf
PROGRAMME 6: ULTRA FAST I
58 MINUTES
270ml Warm Water (20-25˚C)
4 tbsp Olive or Sunflower Oil
1 tsp Salt
4 tsp Caster Sugar
2 tbsp Milk Powder
425g Strong White Flour
2 x 7g Sachet Fast Action Dried Yeast
■Pour the water into the Bread Pan,
followed by the olive or sunflower oil,
salt, sugar and milk powder. Gently
and evenly add the flour over the
top of the liquid. Make a little well in
the flour and pour in the dried yeast,
taking care that it is kept separate
from the wet ingredients and salt.
Close the Lid.
■Press the Menu Button to select
Programme 6 (Ultra Fast I). Press the
Loaf Size Button to select 1.5lb
(Small Size). Press the Colour Button
to choose either light, medium or
dark crust. Press the Start Button
and the programme will begin.
When the Programme ends... The Bread Maker will signal it has finished.
Open the Lid and using oven mitts, carefully remove the Bread Pan
by twisting slighty anticlockwise and lifting clear.
Release the bread by turning the Bread Pan upside down and lightly tapping
the contents onto a board. Transfer to a wire rack to cool.
Remember to remove paddle from base of loaf using the supplied Paddle Hook.
Before you start... Make sure that the Bread Pan is clean and the Dough Paddle is in
place at the base of the Bread Pan. Ingredients should be at room temperature.

Ultra Fast Large White Loaf
PROGRAMME 7: ULTRA FAST II
58 MINUTES
360g Warm Water (20-25˚C)
5 tbsp Olive or Sunflower Oil
1 tsp Salt
5 tsp Caster Sugar
3 tbsp Milk Powder
575g Strong White Flour
2 x 7g Sachet Fast Action Dried Yeast
■Pour the water into the Bread Pan,
followed by the olive or sunflower oil, salt,
sugar and milk powder. Gently and evenly
add the flour over the top of the liquid.
Make a little well in the flour and pour in
the dried yeast, taking care that it is kept
separate from the wet ingredients and
salt. Close the Lid.
■Press the Menu Button to select
Programme 7 (Ultra Fast II). Press the
Loaf Size Button to select 2.0lb
(Large Size). Press the Colour Button
to choose either light, medium or dark
crust. Press the Start Button and the
programme will begin.
Granary Bread Rolls
PROGRAMME 8: DOUGH
1:30 hours
325ml Warm Water (20-25˚C)
25g Unsalted Butter, melted
1.5tsp Salt
1.5tsp Caster Sugar
500g Strong Wholemeal Flour
115g Poppy, Sunflower and Pumpkin
Seeds, zapped in a food processor
1 x 7g Sachet Fast Action Dried Yeast
■Pour the water into the Bread Pan,
followed by the melted butter, salt, sugar,
half the flour and half the zapped seeds.
Gently and evenly add the remainder of
the flour over the top. Make a little well
in the flour and pour in the dried yeast,
taking care that it is kept separate from
the wet ingredients and salt. Close the Lid.
■Press the Menu Button to select
Programme 8 (Dough). Press the Start
Button and the programme will begin.
■Prepare a large baking tray by brushing
with a little oil.
■The machine will bleep after the allotted
time to tell you that the dough is made
and risen. Remove onto a floured surface,
knead lightly with floured hands and cut
into 8 equal sized pieces.
■Form into balls and place onto the
prepared baking tray and then using the
flat of your hand, press down to flatten
slightly. Sprinkle with the remaining seeds.
Cover with clingfilm and allow to rest for
30 minutes to rise/prove again. Meanwhile
preheat your oven to 225°C.
■Remove the clingfilm and place into the
oven and bake for 15 minutes until golden
brown, tapping the bottom to ensure that
they sound hollow, indicating they are
cooked through.
■Transfer to a wire rack to cool.
Before you start... Make sure that the Bread Pan is clean and the Dough Paddle is in
place at the base of the Bread Pan. Ingredients should be at room temperature.
When the Programme ends...
The Bread Maker will signal it has
finished. Open the Lid and using oven
mitts, carefully remove the Bread Pan by
twisting slighty anticlockwise and lifting
clear.
Release the bread by turning
the Bread Pan upside down and lightly
tapping the contents onto a board.
Transfer to a wire rack to cool.
Remember to remove the paddle
from base of loaf using supplied
Paddle Hook.

Chorizo, Mushroom and Pesto Pizza
Before you start... Make sure that the Bread Pan is clean and the Dough Paddle is in
place at the base of the Bread Pan. Dough ingredients should be at room temperature.
PROGRAMME 8: DOUGH
For the pizza dough
300ml Warm Water (20-25˚C)
25ml Olive Oil
1 tsp Salt
1 tsp Caster Sugar
475g Italian 00 flour
1½ x 7g Sachet Fast Action
Dried Yeast
2 tbsp Semolina Flour
(for dusting)
For the pizza sauce
15ml Olive Oil
2 Small Onions, thinly chopped
2 cloves Garlic, crushed
1 Green Pepper, deseeded
and finely chopped
1 tsp Dried Oregano
500g Passata
1 tbsp Jalapeño Paste
Ground Black Pepper
Sea Salt
For the toppings
6 chestnut mushrooms,
thinly sliced
12 slices Chorizo
4 tsp Pesto
75g Mozzarella Cheese, grated
50g Cheddar Cheese
Olive Oil for drizzling
Fresh Basil Leaves, torn
To make the pizza dough:
■Pour the water into the Bread Pan, followed by the olive
oil, salt and sugar. Gently and evenly add the flour
over the top of the liquid. Make a little well in the flour
and pour in the dried yeast, taking care that it is kept
separate from the wet ingredients and salt. Close the Lid.
■Press the Menu Button to select Programme 8
(Dough). Press the Start Button and the programme
will begin.
■When the Programme has finished, the dough should
have doubled in size.
Whilst the dough is being made:
■Preheat your oven to 250°C
■In a large saucepan, heat up the olive oil until hot then
add the onions, garlic and green pepper and cook,
stirring occasionally until the onion has softened.
■Add the oregano, passata, jalapeño paste, salt and
pepper and cook on a low to medium heat for 15
minutes or until the sauce has reduced to a paste.
When the dough is ready:
■Remove from the breadmaker and place the dough
onto a lightly floured surface and knead gently for a few
minutes shaping into a large ball.
■Using a palette knife, split the dough in half.
■Now sprinkle semolina flour over the surface and with
a floured rolling pin, roll each of the dough balls into 2
rectangular pizzas measuring 12” x 6” each.
■Lightly oil 2 (12”x5”) lipped rectangular baking pans and
gently place the dough into each one.
■Spread the sauce evenly over the base of the dough up
to the edges, then add the toppings, finishing with the
cheese and bake in the oven for 12-15 minutes or until
golden brown.
■To give the bases a lovely crispy bottom, carefully
remove each one from their tray and place directly onto
the oven racks and bake for a further 5 minutes or until
golden brown.
■Cut each pizza into slices, drizzle with a little olive oil and
sprinkle over some fresh basil leaves to serve.
1:30 hours

Marmalade
PROGRAMME 9: JAM
1:20 hours
Zest and juice from 3 Seville Oranges
225g Jam Sugar
1 tbsp Water
■Open up the Lid of your Bread Maker
and place all the ingredients into the
baking pan.
■Press the Menu Button to select
Programme 9 (Jam). Press the Start
Button and the programme will
begin.
■While the Marmalade is being made
clean and sterilise a 400ml size jar
and lid, allow to dry and then place
in a warm oven.
■Place a clean dry saucer into the
fridge.
■When the Bread Maker indicates
that the marmalade is ready, spoon
a little marmalade onto the saucer
and place into the fridge for 5
minutes. Take the cold saucer out
of the fridge and with your finger
push into the marmalade. If the
marmalade “wrinkles” then it has
reached setting point. If it doesn’t
then restart the jam programme
and test again periodically until the
“wrinkle” test is positive.
■When the marmalade is ready,
carefully fill up the jar, cover with a
round piece of wax paper and seal
with a Lid.
Fruit Loaf Cake
PROGRAMME 10: CAKE
2:50 hours
225ml of Warm Water (20-25˚C)
25g Butter, melted
½ tsp Salt
50g Caster Sugar
375g Strong White Flour
1 x 7g Sachet Fast Action Dried Yeast
75g Glacé Cherries, chopped
50g Sultanas
35g Mixed Fruit
40g Walnut Pieces
To glaze:
1 tbsp Caster Sugar mixed with 1 tbsp Water
■Lightly grease the inside of the Bread Pan.
■Pour the water into the Bread Pan, followed by
the melted butter, salt and sugar. Gently and
evenly add the flour over the top of the liquid.
Make a little well in the flour and pour in the
dried yeast, taking care that it is kept separate
from the wet ingredients and salt. Close the
Lid.
■Press the Menu Button to select Programme
10 (Cake). Press the Start Button and the
programme will begin.
■After approximately 20 minutes the Bread
Maker will signal to add the extra ingredients.
Open the Lid and pour in the fruit and walnut
pieces, close the Lid and the Programme will
continue.
■After the Programme has finished, open up
the Lid, brush on the glaze and leave in the tin
for 10 minutes before turning out onto a wire
rack to cool completely.
■Remember to remove paddle from base of loaf
using supplied Paddle Hook.
Before you start... Make sure that the Bread Pan is clean and the Dough Paddle is in
place at the base of the Bread Pan. Ingredients should be at room temperature.