Mellerware MA-BAKER 26500 User manual

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makes life easier
MA-BAKER
bread
maker
Bread, cake, jam
& dough recipes
included
Non-stick baking
pan, bakes up to
900g loaves
LCD panel with
12 electronic
programmes
Includes
gluten-free
recipes
2 Y E A R
GUARANTEE
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Important safety instructions:
The use of any electrical appliance re-
quires taking note of the following safety
rules. Primarily there is the danger of
personal injury and secondly the danger
of damage to property and the appliance.
These are indicated in the text by the fol-
lowing two conventions:
WARNING:Danger of personal injury.
IMPORTANT:Damage to the appliance.
In addition we offer the following essential
safety advice.
Location:
•Always place and use your appliance
away from the edge of a table.
•Ensure that the appliance is used on a
firm and flat surface.
•Do not use the appliance outdoors.
Power Cord:
•The power cord should reach from the
base of the appliance to the wall socket
without straining the connections.
•Do not let the power cord hang over
the edge of a table where a child could
reach it.
•Do not let the power cord run across
an open space e.g. between a low wall
socket and a table.
•Do not let the power cord run across a
cooker or a toaster or any other heat
source which might damage the power
cord.
Your safety:
•WARNING: Do not touch hot surfaces.
Use oven gloves when removing the
hot bread pan from the appliance. Do
not cover the steam vent openings
under any circumstances.
•WARNING: Avoid contact with moving
parts.
•To protect against electrical shock, do
not immerse the appliance, it’s power
cord or it’s plug in water or any other
liquid.
•Extreme caution must be used when
moving an appliance with hot contents.
•Do not use the breadmaker for any stor-
age purposes, or insert any utensils in
it, as this may create a fire or cause an
electric shock.
•Do not use the appliance with wet
hands.
Children:
•Do not allow a child to operate this ap-
pliance, while unsupervised.
•Teach children to be aware of the dan-
gers in the kitchen, warn them of the
dangers of reaching up to areas where
they cannot see properly or should not
be reaching.
Other safety considerations:
•If the power cord of this appliance is
damaged do not use it. The power cord
may only be replaced by an approved
service centre or repair agent.
•The use of attachments not recom-
mended by the manufacturer may
cause damage to the breadmaker.
•Do not place the appliance on or near
any heat sources e.g. electric stove,
ovens, or gas burners.
•To avoid damaging the appliance, do
not place the baking pan or any object
on top of the appliance.
•Do not clean the appliance or its ac-
cessories with anything abrasive. Do
not wash the baking pan, kneading
blade, measuring cup or spoon in a
dishwasher.
•Keep the appliance and it’s power cord
away from heat, direct sunlight, mois-
ture and sharp edges.
•The baking pan must be placed inside
the appliance prior to switching it on.
•Always remove the plug from the wall
socket when the appliance is not in
use, when attaching accessories and
when cleaning the appliance.
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Contents:
Operating instructions:
Important safety instructions 2
Introduction 3
Before first use 3
Electrical requirements 3
About this breadmaker 3
About the recipes 3
Components 5
Program descriptions 6
Using your breadmaker 6
Using the timer 8
Beeper 8
Power interruption 8
Slicing and storing bread 8
Care and cleaning 9
Storing the unit 9
Know your ingredients 10
Measuring ingredients 11
Ingredient temperatures 12
Creating your own yeast breads 12
Special glazes for yeast breads 13
Other tips 13
Recipes:
Basic breads:
Basic white bread 14
Soft grain bread 14
Brown loaf 14
Italian herb bread 14
Cheese & onion bread 14
Raisin bread 14
Sun-dried tomato loaf 14
Malt loaf 15
French bread 15
Whole wheat breads:
Whole wheat bread 15
Granary loaf 15
Quick setting:
Banana and nut bread 15
Porridge oats bread 15
Sweet:
Mixed fruit loaf 15
Chocolate bread 16
Fastbake I:
Fastbake small white 16
Fastbake II:
Fastbake large white 16
Dough recipes:
White bread rolls 16
Whole wheat bread rolls 16
Hot cross buns 16
Pizza base 17
Jams:
Marmalade 17
Raspberry and apple 17
Cake recipes:
Standard cake mix 17
Mixed fruit cake 17
Sandwich:
Sandwich loaf 18
Soft grain sandwich loaf 18
Gluten Free Bread: 18
Rice bread 19
Grain bread 19
Rice and besan bread 20
Fruit loaf 20
Further information:
Need help? 20
Troubleshooting 23
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Introduction:
The aroma of homemade bread wafting
around the home is one of those great
smells. Bread, fresh from the oven, with
melting butter is a memorable taste
sensation. The Mellerware Ma Baker
breadmaker can create that experience
every morning. There’s very little effort
on the part of the baker, because the
breadmaker is a sophisticated appliance
that does all the work for you.
It’s as simple as one-two-three.
•Put in the ingredients.
•Select the program from the menu and
press start.
•Wait for your bread.
But don’t stop at baking bread in this
appliance. Besides being able to do
all kinds of speciality breads, includ-
ing whole wheat, you can also prepare
doughs for bread rolls, pizza, cake and
there is also a setting for jam. Everything
is easy and tastes homemade - because
it is.
Before first use:
Please take a few minutes to read this
instruction manual and to find a place to
keep it safe for future reference. Pay par-
ticular attention to the safety instructions.
•Carefully unpack the breadmaker and
remove all the packaging materials.
•Remove any dust that may have ac-
cumulated during packaging.
•Wipe the baking pan, kneading blade
and the outside surface of the bread
maker with a clean, damp cloth. The
bread pan has a non-stick coating. Do
not use any abrasive materials to clean
any part of the breadmaker.
•Before first use, use oil, butter or
margarine to grease the bread pan
and bake empty for about 10 minutes
(select the Extrabake program).
•Clean once more.
•Place the kneading blade on the shaft
in the baking pan. During the manufac-
turing process it is necessary to lightly
grease some parts of the appliance.
This may result in the unit emitting
some vapour when first used, this is
normal.
Electrical requirements:
•Check that the voltage on the rating
label of your appliance corresponds
with your house electricity supply.
WARNING: THIS APPLIANCE MUST
BE PLUGED INTO AN EARTHED WALL
SOCKET.
About this breadmaker:
•It has two settings to make a small
680g (1.5lb) or large 907g (2lb) loaf
(approx. weight - depends on recipe).
•A Fruit and Nut “beep” signals when
extra ingredients can be added so they
do not get chopped by the kneading
blade.
•The “small loaf“ setting (1.5lb) can be
used to make a 500g loaf for some of
the recipes.
About the recipes:
The recipes in this booklet have been
thoroughly tested to ensure the best
results. These recipes have been created
by home economists specifically for this
appliance and may not produce favour-
able results in other similar machines.
•Alwaysaddingredientsintheorder
they are listed in the recipe.
•Accurate measuring of ingredients is
vital, do not use larger amounts.
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Kneading blade
Handle
Baking pan
Rotating shaft
Components
Lid handle
Cover
Air vents
Main body
Control panel
Viewing window
Air vents
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Program descriptions:
•Basic white (3:00 and 2:53)
For white and brown bread. Also for fla-
voured breads with herbs or raisins.
•French (3:50 and 3:40)
For the baking of light weight bread
such as french bread which has a
crispier crust and a light texture.
•Whole wheat (3:40 and 3:32)
For the baking of bread containing
significant amounts of whole wheat.
This setting has a longer pre-heat time
to allow the grain to soak up the water
and expand. It is not advised to use the
time delay function as this will produce
poor results.
• Quick (1:40)
For white bread that is required in
a shorter time. Bread baked on this
setting is usually smaller with a more
dense texture.
•Sweet (2:55 and 2:50)
For baking of sweet breads which gives
a crispier crust than on a basic setting.
The crispier crust is produced by the
sugar ‘burning’.
•Fastbake I (0:58)
For preparation of a 680g white loaf in
a reduced time period. Loaves made
on this setting can be shorter and the
texture will be moist.
•Fastbake II (0:58)
For preparation of a 970g white loaf in
a reduced time period. Loaves made
on this setting can be shorter and the
texture will be moist.
•Dough (1:30)
This setting only makes the dough and
will not bake the final product. Remove
the dough and shape it to make bread
rolls, pizza, etc. Any dough can be pre-
pared on this setting. Do not exceed
1kg of combined ingredients.
•Jam (1:20)
Use this setting for making jam from
fresh fruits and to make marmalade
from Seville oranges. Do not increase
the quantity or allow the ingredients
to boil over the pan into the baking
chamber. Should this happen, stop the
machine immediately. Remove the pan
carefully, allow to cool and then clean
thoroughly.
•Cake (2:50)
This setting will mix ingredients and
then bake for a preset time. Ingredients
should be mixed in a separate bowl
before adding to the breadmaker (see
cake recipes).
•Sandwich (3:00 and 2:55)
This preset will bake a light textured
bread with a soft and thick crust.
•Extra bake (1:00)
This setting is a bake only setting and
can be used to increase the baking
time on selected settings. This is use-
ful to help ‘set’ jams and marmalade.
Once you have started the “Extrabake”
process it is advisable that you check
the condition of the bread or jam at
10 minute intervals. When selecting
the “Extrabake” preset straight after
another program and H:HH is dis-
played, open the lid and allow to cool
for 10 minutes. When cool, replace the
baking pan and its contents, set the
“Extrabake“ program and then press
the “Start/Stop“ button.
Using your breadmaker:
•Removing the pan:
Open the lid and remove the baking
pan by lifting the handle, turning anti-
clock-wise and lifting it out. Place it on
a stable work surface. It is important
that the baking pan is filled with ingre-
dients outside the machine so that any
accidental spillage is not ignited by the
heating element.
•Attach the blade:
Attach the kneading blade to the shaft
by pushing down on the blade.
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•Measure ingredients:
Measure the ingredients required and
add them all into the pan in the order
listed in the recipe. When adding the
yeast to the baking pan, make sure that
the yeast does not come into contact
with the water or any other liquid, as it
will start to activate immediately. Use
lukewarm water (21-280C).
•Replacing the pan:
Place the baking pan back into the
breadmaker, turning clockwise to lock
into place. Close the lid.
•Plug in:
Insert the plug into the wall socket. The
breadmaker will automatically be set to
the basic bread menu and normal time.
Everytime you press a button you will
hear a “beep” to confirm.
•Select the program:
Choose the desired setting from the list
by pressing the “Menu” button.
•Select the weight:
Press the “loaf size” button to choose
between a small or large loaf size.
•Select the colour:
Choose the desired crust colour by
pressing the “colour button”.
•Select the time delay:
If you wish the bread to be ready at a
later time, set the time delay now.
•Start:
Press the “Start/Stop” button to start
the appliance. The remaining time will
count down in one minute intervals.
•Progress:
The breadmaker will automatically
proceed through the selected pro-
gram. If you have selected a baking
program that has a second kneading
process,the appliance will “beep” to
inform you that fruits and/or nuts may
now be added.
•It is normal for steam to escape through
the vents during the baking process.
•Finish:
Once the selected baking programme
has been completed and the bread is
baked the display will show 0:00 and
the appliance will “beep” to inform you.
•Keep warm:
The “keep warm” function will circu-
late hot air around the bread pan for a
further 60 minutes. For the best results,
remove the baking pan and loaf within
this time period or when the initial
program has been completed. The
appliance will “beep” 10 times to signal
the end of the “keep warm“ function.
•Remove the food:
Press the “Start/Stop” button, remove
the plug from the wall socket and then
open the lid.
WARNING: Use oven gloves when
removing the baking pan (taking care
as it is very hot).
•Removing the bread:
Allow the bread to cool in the pan for
15 minutes, then turn the pan upside
down and tap the bottom of the bread
pan and remove the bread. Place the
bread onto a rack to cool. Immediately
fill the pan with warm water to prevent
the kneading blade from sticking to
the shaft. Occasionally the kneading
blade will stay in the loaf. Wait until the
loaf has cooled down and then remove
the kneading blade with a wooden or
plastic utensil to avoid damaging the
non-stick coating.
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•Always unplug the appliance after use.
Do not open the lid while the bread-
maker is in operation as this will affect
the quality of the bread, especially its
ability to rise properly. Only open the
lid when the recipe instructs you to add
additional ingredients or once it has
completed baking.
•Room temperature note:
The breadmaker will work well in a
wide range of temperatures, but there
could be a difference in the loaf size
between a very warm room and a very
cold room. We recommend the room
temperature should be between 150C
and 340C.
Using the timer:
Use the timer when you want the bread to
be ready at a later time, or in the morn-
ing. A maximum time delay of 13 hours
can be set. Do not use this function with
recipes that use perishable ingredients
such as eggs, fresh milk, sour cream, or
cheese.
•Decide when you want the bread to be
ready and calculate the difference in
time. For example, if you want a loaf at
8am, and it is now 7.30pm, the differ-
ence is 12 1/2 hours.
•Enter this time by pressing the Time
and Time buttons. The arrows will
move the time up or down in 10 minute
increments. After you have pressed the
“Start/Stop” button, the colon (:) will
flash. If you have selected the wrong
time, press the “Start/Stop” button for
2 seconds. The timer will go back to
the preset time, then repeat the above
2 steps again.
•The “time delay” function is able to
delay the start time for a maximum
of 13 hours. After the selected time
delay has elapsed the breadmaker will
start with the selected bread making
process.
Beeper:
The beeper sounds:
•When pressing any button.
•During the second kneading cycle on
certain programs to indicate that cere-
als, fruit, nuts or any other ingredients
can now be added.
•When the selected program finishes.
•When “Keep warm” program finishes.
Power interruption:
After a brief power supply failure:
•In the event of a brief power failure, or if
the appliance is switched off for a short
time span and on condition that the
baking process was stopped before it
has started to bake, the process may
be restarted by pressing the “Start/
Stop” button. This will allow the appli-
ance to continue the baking process.
•If it has gone beyond this point, the
process must be started from the very
beginning. The ingredients will have to
be discarded and you will have to start
again with fresh ingredients.
Slicing and storing bread:
•For the best results place the freshly
baked bread on a wire rack and allow
to cool for 15-30 minutes before slicing.
•Using an electric knife or a sharp knife
with a serrated blade, slice the bread in
even slices.
•Store the unused bread in an air tight
plastic container and store at room
temperature for up to three days. If the
weather is hot and humid, store in the
refrigerator overnight.
•For longer storage (up to one month),
place the bread in an air tight plastic
container in the freezer. If you store the
bread in the refrigerator, leave it out
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•and bring it to room temperature before
serving.
•Since homemade bread has no
preservatives it tends to dry out and
become stale faster than commercially
produced bread.
•Left-over stale bread can be cut into
cubes and used in your favourite reci-
pes to make croutons, bread pudding
or stuffing.
Care and cleaning:
•Caution: To prevent electric shock,
make sure the appliance is unplugged
before undertaking any cleaning task.
•Wait until the breadmaker has cooled
down.
•IMPORTANT: Do not immerse either
the body or the lid of this appliance in
water or any liquid as this may cause
damage and/or electric shock.
•Exterior: Wipe the lid and outer body of
the appliance with a damp cloth.
•Interior: Use a damp cloth to wipe the
interior of the breadmaker once it has
cooled down completely.
•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 into 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 of time,
as this could interfere with the move-
ment of the drive shaft. If the kneading
blade becomes stuck in the bread pan,
pour hot water over it and allow it to
soak for 30 minutes. This will enable
you to remove the kneading blade
more easily.
•Be sure the appliance has completely
cooled and is clean before storing
away.
Do not use any of these when clean-
ing:
•Paint thinner
•Benzine
•Steel wool pads
•Polishing powder
•Chemical dust cloth
•Special care must be taken when clean-
ing the parts of this appliance that has
a non-stick coating.
•To avoid damaging the non-stick coat-
ing, do not use metal utensils such as
spatulas, knives or forks in the baking
pan.
•The non-stick coating may change col-
our after long term use, this is caused
by moisture and steam and will not
affect the performance of the appliance
or the quality of the baked product.
•The hole in the centre of the kneading
blade should be cleaned. Then add a
drop of cooking oil and replace it on
the shaft in the baking pan. This will
prevent the blade from sticking.
•Keep all the air vents and openings
clear of dust.
Storing the unit:
All the parts of this appliance must
be clean and dry before storing. This
includes wiping away any moisture from
the viewing window. Close the lid and do
not store anything on top of the lid.
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Know your ingredients:
Understanding baking:
It is often said that cooking is an art
relying on the creativity of the chef while
baking bread is 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 remem-
ber 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 bread making process.
Important note on flours:
Flours, while visibly similar, can be very
different by virtue of how they are grown,
milled, stored, etc.
You may find that you will have to experi-
ment with different brands of flour to help
you make that perfect loaf. Storage is
also very important. All types of flour
should be kept in an airtight container.
•All purpose flour/plain flour:
All purpose flour is a blend of refined
hard and soft wheat flours specially
suited for making cakes. This type of
flour should be used for the recipes in
the “cake/quick bread section”.
•Strong white flour/bread flour:
Bread flour is a high gluten/protein flour
that has been treated with condition-
ers that give dough a greater suitability
for kneading. Bread flour typically has
a higher gluten concentration than all
types of 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
when compared to white flour. Breads
made with this flour are usually smaller
and heavier than white loaves. To over
come 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) and 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 en-
hance flavour and texture.
Other ingredients:
•Yeasts (active dry yeast)
Yeast through a fermentation process
produces gas (carbon dioxide) neces-
sary to make the bread rise. The yeast
must be able to feed on the sugar
and flour’s 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, tradi-
tional dry active and fast action. It is
recommended that fast action yeast be
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used. Fresh or compressed cake
yeast is not recommended as they will
produce poor results. Store yeast ac-
cording to manufacturers instructions.
Ensure your yeast is fresh by check-
ing its expiration date. Once a packet
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 to
stale yeast being used. The following
test can be used to determine whether
your yeast is stale and inactive:
•Place half a cup of lukewarm water into
a small bowl or cup.
•Stir 1 tsp. of sugar into the water then
sprinkle 2 tsp. of yeast over the surface.
•Place bowl or cup in a warm area and
allow it to sit for 10 minutes undis-
turbed.
•The mixture should foam and produce
a strong yeast aroma. If this does not
occur, discard mixture and start again
with another packet of dried yeast.
•Sugar:
Sugar is important for the colour and
flavour of breads. It is also food for
the yeast as it is part of the fermentation
process. Artificial sweeteners cannot be
used as a substitute for sugar as the
yeast will not react properly with it.
•Salt:
Salt is necessary to balance the flavour
of breads and cakes, and also for the
colour of the crust that develops during
baking. Salt also limits the growth of
yeast. The amounts shown in the reci-
pes should not be increased. For di-
etary reasons it may be reduced, how
ever, your baking may suffer.
•Liquids/milk:
Liquids such as milk or a combination
of powdered milk and water, can
be used when making bread. Milk will
improve the flavour, provide a velvety
texture and soften the crust, while water
alone will produce a crispier crust.
Some recipes call for juice (orange,
apple, etc) to be added as a flavour
enhancer. Note: For most recipes we
suggest the use of dry skimmed milk.
•Eggs:
Eggs add richness and a velvety texture
to bread doughs and cakes.
•Sunflower oil:
‘Shortens’ or tenderises the texture of
yeast breads. Butter or margarine can
be used as a substitute. If butter or
margarine is used directley from the
refrigerator it should be softened for
easier blending during the mixing cycle.
•Baking powder:
Baking powder is a raising agent used
in cakes. This type of raising agent
does not require rising time before bak-
ing as the chemical reaction works
when liquid ingredients are added.
•Bicarbonate of soda:
Bicarbonate of soda is another raising
agent not to be confused or substi-
tuted for baking powder. It also does
not require rising time before baking as
the chemical reaction works during the
baking process.
Measuring ingredients:
The key and most important step when
using your breadmaker is measuring your
ingredients precisely and accurately. It is
extremely important to measure each liq-
uid and dry ingredient properly or it could
result in a poor or unacceptable baking
result. The ingredients must also be
added into the baking pan in the order
in which they are given in each recipe.
Liquid and dry measurements are done
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used. Fresh or compressed cake
yeast is not recommended as they will
produce poor results. Store yeast ac-
cording to manufacturers instructions.
Ensure your yeast is fresh by check-
ing its expiration date. Once a packet
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 to
stale yeast being used. The following
test can be used to determine whether
your yeast is stale and inactive:
•Place half a cup of lukewarm water into
a small bowl or cup.
•Stir 1 tsp. of sugar into the water then
sprinkle 2 tsp. of yeast over the surface.
•Place bowl or cup in a warm area and
allow it to sit for 10 minutes undis-
turbed.
•The mixture should foam and produce
a strong yeast aroma. If this does not
occur, discard mixture and start again
with another packet of dried yeast.
•Sugar:
Sugar is important for the colour and
flavour of breads. It is also food for
the yeast as it is part of the fermentation
process. Artificial sweeteners cannot be
used as a substitute for sugar as the
yeast will not react properly with it.
•Salt:
Salt is necessary to balance the flavour
of breads and cakes, and also for the
colour of the crust that develops during
baking. Salt also limits the growth of
yeast. The amounts shown in the reci-
pes should not be increased. For di-
etary reasons it may be reduced, how
ever, your baking may suffer.
•Liquids/milk:
Liquids such as milk or a combination
of powdered milk and water, can
be used when making bread. Milk will
improve the flavour, provide a velvety
texture and soften the crust, while water
alone will produce a crispier crust.
Some recipes call for juice (orange,
apple, etc) to be added as a flavour
enhancer. Note: For most recipes we
suggest the use of dry skimmed milk.
•Eggs:
Eggs add richness and a velvety texture
to bread doughs and cakes.
•Sunflower oil:
‘Shortens’ or tenderises the texture of
yeast breads. Butter or margarine can
be used as a substitute. If butter or
margarine is used directley from the
refrigerator it should be softened for
easier blending during the mixing cycle.
•Baking powder:
Baking powder is a raising agent used
in cakes. This type of raising agent
does not require rising time before bak-
ing as the chemical reaction works
when liquid ingredients are added.
•Bicarbonate of soda:
Bicarbonate of soda is another raising
agent not to be confused or substi-
tuted for baking powder. It also does
not require rising time before baking as
the chemical reaction works during the
baking process.
Measuring ingredients:
The key and most important step when
using your breadmaker is measuring your
ingredients precisely and accurately. It is
extremely important to measure each liq-
uid and dry ingredient properly or it could
result in a poor or unacceptable baking
result. The ingredients must also be
added into the baking pan in the order
in which they are given in each recipe.
Liquid and dry measurements are done
26500_IM.indd 12 2012/11/26 02:34:17 PM

somewhat differently and are as follows:
•Liquid measurements:
The measuring cup must be placed on
a horizontal flat surface and viewed at
eye level (not at an angle) when read-
ing amounts. The liquid level line must
be aligned to the measurement mark. A
‘guesstimate’ is not good enough as it
could throw out the critical balance of
the recipe.
•Dry measurements:
Dry measurements (especially flours)
must be done using the measuring cup
provided. The measuring cup is based
on the American standard 8 fluid oz
cup, British cup is 10 fluid oz. Dry
measuring must be done by gently
spooning ingredients into the measu-
ring cup and then once filled, levelling
off with a knife. Scooping or tapping the
measuring cup will pack the ingredients
and you will end up with more than is
required. This extra amount could affect
the balance of the recipe. Do not sift the
flour, unless stated.
When measuring small amounts of dry
or liquid ingredients (ie. yeast, sugar,
salt, powdered milk, honey, molasses)
the measuring spoon which is provided
must be used. Measurements must be
level, not heaped as this small differ-
ence could throw out the critical bala-
nce of the recipe.
This appliance produces delicious
baked goods with ease. The appliance
only requires that you carefully follow
the recipe’s instructions. In basic cook-
ing, normally ‘a pinch of this and a dash
of that’ is fine, but not for this appliance.
Using an automatic breadmaker
requires that you accurately measure
each ingredient for the best results.
Ingredient temperatures:
All ingredients, including this appliance,
its baking pan, and especially liquids (wa-
ter or milk), should be warmed to room
temperature 21°C (70°F). If ingredients
are too cold, below 10°C (50°F), they
will not activate the yeast. Extremely hot
liquids, above 40°C (104°F), may kill the
yeast.
Creating your own yeast breads:
With this appliance, even the most inex-
perienced baker can achieve the satisfy-
ing experience of baking a loaf of bread.
All of the mystery and hard work is gone.
The electronic brain inside this sophisti-
cated appliance will ensure that dough is
mixed, kneaded, proofed and baked with-
out you being present. The breadmaker
can also prepare dough, and when it is
ready, all you have to do is shape it, allow
it to rise and then bake in a conventional
oven. The recipes on the following pages
are ‘tailored’ for this breadmaker. Each
recipe features ingredients that best
compliment a particular type of bread,
and each recipe has been tested in this
appliance. It is extremely important to
not exceed the amounts of ingredients
specified in each of the recipes because
it can result in unsatisfactory baking per-
formance. When creating your own yeast
bread recipes or baking an old favourite,
use the recipes in this instruction manual
for converting portions from your recipe
so that it will suit your breadmaker.
26500_IM.indd 13 2012/11/26 02:34:17 PM

Special glazes for yeast breads:
Give your just baked bread a professional
finish. Select one of the following special
glazes to enhance your bread.
•Egg glaze:
Beat 1 large egg and 1 tablespoon of
water together, brush generously.
Note: apply to the dough before bak-
ing.
•Melted butter crust:
Brush melted butter over just baked
bread for a softer crust.
•Milk glaze:
For a softer, shiny crust, brush just
baked bread with milk or cream.
•Sweet icing glaze:
Mix 1 cup of sifted icing sugar with 1 to
2 tablespoons of milk to make a glaze
consistency and then drizzle over raisin
bread or sweet breads.
•Poppy/Sesame/Caraway seed/Oat-
meal:
Sprinkle your choice of these seeds
generously over just glazed bread.
Other tips:
•Place all the recipe ingredients into
the baking pan so that the yeast is not
touching any liquid. After completing
the process of making dough in your
breadmaker. let the dough rise outside
the breadmaker, allow 30 minutes or
until dough doubles in size. Dough
should be lightly greased and covered
with grease proof paper and a dry
towel. It should be placed in a warm
area free from drafts.
•Humidity can cause problems, there-
fore humidity and high altitudes
require adjustments. For high humid-
ity areas, add an extra tablespoon of
flour if consistency is not right. For high
altitude areas, decrease yeast amount
by approximately 1/4 teaspoon, and
decrease sugar and/or water or milk
slightly.
•The “DOUGH” setting is great for
mixing, kneading and proofing (allow-
ing dough to rise) richer dough like
croissant doughs. Use the automatic
breadmaker to prepare this dough so
that all you need to do is shape and
bake it according to your recipe.
•When recipes call for a ‘lightly floured
surface’, use about 1 to 2 tablespoons
of flour on the surface. You may want
to lightly flour your fingers or rolling pin
for easy dough manipulation. When
allowing dough to ‘rest’ and ‘rise’ ac-
cording to a recipe, place it in a warm,
draft-free area. If the dough does not
double in size, it may not produce a
satisfactory product.
•If the dough you are rolling shrinks,
cover it and let it rest for a few minutes
before rolling again.
•Dough may be placed in a plastic con-
tainer and stored in a freezer for later
use. Bring the dough to room tempera-
ture before using.
•After 5 minutes of kneading, open the
lid and check the dough consistency.
The dough should form a soft, smooth
ball. If too dry, add liquid. If too wet,
add flour (1/2 to 1 tablespoon at a
time).
26500_IM.indd 14 2012/11/26 02:34:17 PM

Recipes
All of the following recipes use this same general
method:
1Measure ingredients into baking pan.
2Use tepid water 21-28ºC.
3Insert baking pan securely into unit, close lid.
4Select appropriate bread setting.
5Push start button.
6When bread is done, remove pan from unit using
oven mitts.
7Remove bread from baking pan, (and kneading
blade from bread if necessary).
8Allow to cool before slicing.
1 Recipes for basic breads
Basic white bread
450g 680g 900g
Water
3
/
4
cup1
1
/8
cup1
1
/
2
cups
Skimmed milk powder 2 tbsp2
1/2
tbsp4tbsp
Sunower oil2tbsp 2
1/2
tbsp4tbsp
Sugar 1
1
/
4
tbsp2
1
/4
tbsp3tbsp
pst1 tlaS 1
1
/
4
tsp 2 tsp
Strong white bread our2cups 3 cups 4 cups
Fast action yeast 1 tsp 1
1
/
4
tsp 1
1
/
4
tsp
Use setting 1 Basic1Basic1Basic
*Use 680gloaf size setting for 450g loaf
Softgrain bread
680g 900g
1retaW
1
/
8
cup1
1
/2
cups
Skimmed milk powder 2
1
/
2
tbsp4tbsp
2liorewolfnuS
1
/
2
tbsp4tbsp
2raguS
1
/
4
tbsp3tbsp
Salt
1
/
4
tsp2 tsp
Strong white softgrain bread our3cups 4 cups
Fast action yeast 1
1
/
4
tsp 1
1
/
4
tsp
cisaB1cisaB1gnittesesU
Brown loaf
450g 680g 900g
Water
3
/
4
cup1cup1
1
/
2
cups
Skimmed milk powder 1
1
/2
tbsp2tbsp 3 tbsp
Sunower oil1
1
/2
tbsp2tbsp3tbsp
2raguS
1
/2
tbsp2
1/2
tbsp4tbsp
1pst1tlaS
1/4
tsp 2 tsp
Strong brown bread our 2 cups 3 cups 4 cups
Fast action yeast 1 tsp 1
1/4
tsp 1
1
/2
tsp
Use setting 1 Basic1Basic1Basic
*Use 680g loaf size setting for 450g loaf
Italian herb bread
680g 900g
1retaW
1/8
cup1
1/2
cup
Skimmed milk powder 2
1/2
tbsp 3tbsp
2liorewolfnuS
1/2
tbsp3tbsp
2raguS
1/4
tbsp 2
1/2
tbsp
1tlaS
1/2
tsp2tsp
Strong white bread our3cups 4 cups
Dried marjoram 1
1/2
tsp2tsp
1lisabdeirD
1/2
tsp2tsp
1emyhtdeirD
1/2
tsp2tsp
Fast action yeast1
1/4
tsp1
1/2
tsp
cisaB1cisaB1gnittesesU
Cheese &onion bread
680g 900g
1puc1retaW
1/4
cup
Skimmed milk powder 2 tbsp 2
1/2
tbsp
psbt2psbt1raguS
Salt
1
/
2
tsp1tsp
Onion granules1
1/2
tbsp2tbsp
Mature grated cheddar cheese1cup 1
1/2
cups
Strong white bread our 3 cups 4 cups
Fast action yeast1
1/2
tsp1
3/4
tsp
cisaB1cisaB1gnittesesU
Raisin bread
680g 900g
1retaW
1/4
cup1
1/2
cup
Skimmed milk powder 3 tbsp 4 tbsp
psbt4psbt3liorewolfnuS
psbt3psbt2raguS
1tlaS
1/2
tsp2tsp
Cinnamon
3
/
4
tsp1tsp
Strong white bread our 3 cups 4 cups
Fast action yeast1
1/2
tsp2tsp
Raisins*
5
/
8
cup
3
/
4
cup
cisaB1cisaB1gnittesesU
* Add the fruit when the beeper sounds.
Sun-dried tomato loaf
680g 900g
1puc1retaW
1/3
cups
Skimmed milk powder 2
1/2
tbsp3tbsp
2liorewolfnuS
1/4
tbsp3tbsp
1tlaS
1/4
tsp1
1/2
tsp
Dried mixed herbs 1
1/2
tsp2tsp
Strong white bread our 3 cups 4 cups
Fast action yeast1
1/4
tsp1
1/2
tsp
Sun-dried tomatoes
3
/
8
cup
1
/
2
cup
cisaB1cisaB1gnittesesU
14
26500_IM.indd 15 2012/11/26 02:34:18 PM

15
Malt loaf
680g 900g
1puc1retaW
1/4
cup
pst1pst1tlaS
psbt3pst2liorewolfnuS
1elcaertkcalB
1/2
tbsp2
1/2
tbsp
psbt3psbt2tcartxetlaM
puc4spuc3ruolfnialP
Fast action yeast 1 tsp 1
1/4
tsp
Sultanas*
1/2
cup
3/4
cup
cisaB1cisaB1gnittesesU
* Add the fruit when the beeper sounds
2 Recipes for french bread
French bread
450g 680g 900g
Water
3/4
cup1cup1
1/4
cup
Skimmed milk powder 1
1/
2
tbsp 2 tbsp2
1/2
tbsp
Sugar
3/4
tbsp 1 tbsp1
1/4
tbsp
1pst1pst1tlaS
1/4
tsp
Sunower oil 1 tbsp 1 tbsp1
1/2
tbsp
Strong white bread our2cups 3 cups 4 cups
Fast action yeast 1 tsp1tsp 1
1/4
tsp
Use setting 2 French 2 French 2 French
*Use 680g loaf size setting for 450g loaf
3 Recipes for wholewheat breads
Wholewheat bread
450g 680g 900g
Water
3
/4
cup 1
1
/
8
cup 1
5
/8
cup
Skimmed milk powder 1 tbsp1
1
/2
tbsp3tbsp
Sunower oil 1
1
/
2
tbsp2tbsp3tbsp
Brown sugar 2 tbsp 2
1
/
2
tbsp3
1
/2
tbsp
1pst1tlaS
1
/4
tsp 1
1/2
tsp
Strong wholemeal bread our2cups 3 cups 4 cups
Fast action yeast 1 tsp1
1
/
4
tsp 1
1
/2
tsp
Vitamin C tablet (crushed) -1x100mg 1x100mg
Use setting 3 Wholewheat
*Use 680g loaf size setting for 450g loaf
Granary loaf
680g 900g
1retaW
1/8
cup1
5/8
cup
Skimmed milk powder 2 tbsp3tbsp
psbt3psbt2liorewolfnuS
Soft brown sugar 2
1/2
tbsp 5 tbsp
1tlaS
1/4
tsp 2 tsp
Granary malted brown bread our3cups 4 cups
Fast action yeast 1
1/4
tsp 1 tsp
Vitamin C tablet -1x 100mg
taehwelohW3gnittesesU
4 Recipes for quick setting
Banana and nut bread
Ingredients group 1
psbt2)detlem(rettuB
psbt1kliM
puc1ananabdehsaM
1ggE
Walnuts (chopped)
1/2
cup
pst1dnirnomeL
Ingredients group 2
1ruolfnialP
1/2
cup
Bicarboante of soda
1/2
tsp
Baking powder
1/4
tsp
Sugar
1/2
cup
Salt
1/4
tsp
kciuQ4gnittesesU
Method
1Mix group 1 together in a separate bowl.
2Mix group 2 together in a second bowl.
3Pour mixture into breadpan.
Porridge oats bread
puc1kliM
2)netaeb(sggE
Sunower oil
1/2
tsp
psbt2purysnedloG
Sugar
1/4
cup
pst1tlaS
spuc2ruolfnialP
puc1staoegdirroP
Baking powder
1/2
tsp
Bicarbonate of soda
1/2
tsp
kciuQ4gnittesesU
5 Sweet
Mixed fruit loaf
450g 680g 900g
Water
3/4
cup1
1/8
cups 1
1
/
3
cups
Skimmed milk powder2tbsp2
1/2
tbsp 3 tbsp
Sunower oil2tbsp 2
1/2
tbsp 3 tbsp
psbt5raguS
1/4
cup
1
/
3
cup
1pst1tlaS
1/4
tsp1
1
/
2
tsp
Strong white bread our2cups 3 cups 4 cups
Nutmeg
1/
2
tsp
3/4
tsp1tsp
Fast action yeast1tsp1
1/4
tsp 1
1
/2
tsp
Dried mixed fruit †
1
/4
cup
1/2
cup
2/
3
cup
Use setting5Sweet5Sweet 5 Sweet
* Use 680g loaf size setting for 450g loaf
† Add the fruit when the beeper sounds
900g
900g
26500_IM.indd 16 2012/11/26 02:34:19 PM

Chocolate bread
680g 900g
1spuc1retaW
1/2
cups
muidem1muidem1)netaeb(ggE
Skimmed milk powder 1 tbsp1
1/2
tbsp
1psbt1liorewolfnuS
1/2
tbsp
Sugar
1/2
cup
3/4
cup
Salt
1/2
tsp 1 tsp
Walnuts (chopped) *
1/4
cups -
Strong white bread our2
1/8
cups 3 cups
Cocoa powder
1/2
cup
3/4
cup
Fast action yeast1tsp 1
1/2
tsp
teewS5teewS5gnittesesU
* Add the walnuts when the beeper sounds
6 Recipes for Fastbake I
Fastbake small white
lm072retaW
spuc3ruolfdaerbetihwgnortS
psbt2redwopklimdemmikS
pst1tlaS
pst4raguS
psbt4liorewolfnuS
pst3tsaeynoitcatsaF
ekabtsaF6gnittesesU
7 Recipes for Fastbake II
Fastbake large white
lm063retaW
spuc4ruolfdaerbetihwgnortS
psbt3redwopklimdemmikS
1tlaS
1/2
tsp
pst5raguS
psbt5liorewolfnuS
3tsaeynoitcatsaF
1/2
tsp
ekabtsaF7gnittesesU
8Recipes for dough
White bread rolls
1retaW
1/4
cups
psbt1redwopklimdemmikS
psbt2detlemrettuB
psbt2raguS
1tlaS
1/2
tsp
3ruolfdaerbetihwgnortS
1/4
cups
1tsaeynoitcatsaF
1/2
tsp
hguoD8gnittesesU
Method
1Knead and shape the dough into 6 rolls
2Place on a greased baking tray
3Brush lightly with melted butter
4Cover for 20-25 minutes
5Allow to rise until they are double in size and glaze
6Bake for approx 15-20 minutes at 190°C
Wholewheat bread rolls
1retaW
1/4
cups
psbt2redwopklimdemmikS
psbt2)detlem(rettuB
psbt2yenoH
psbt1ragusnworB
1tlaS
1/2
tsp
Strong wholewheat bread ou
r3
1/4
cups
1tsaeynoitcatsaF
1/2
tsp
hguoD8gnittesesU
Method
Follow method given for white rolls.
Hot cross buns
puc1retaW
Butter (melted)
1/4
cup
Sugar
1/4
cup
1)netaeb(ggE
pst1tlaS
3ruolfdaerbetihwgnortS
3/4
cups
pst1nomanniC
Nutmeg
1/4
tsp
puc1snisiaR
hguoD8gnittesesU
Method
1Divide into 8-12 pieces. Shape and atten slightly.
2Glaze with egg and milk (but not the cross).
3Cover and allow to rise for 30 minutes.
4Bake in oven 375ºF (190ºC) for 16-18 minutes.
16
900g
900g
26500_IM.indd 17 2012/11/26 02:34:19 PM

17
Pizza base
puc1retaW
psbt1)detlem(rettuB
psbt2raguS
pst1tlaS
2ruolfdaerbetihwgnortS
3/4
cups
pst1tsaeynoitcatsaF
hguoD8gnittesesU
Method
1Pre-heat oven.
2Shape into a at round shape. Place on a greased
baking tray. Brush lightly with oil.
3Cover for 15 minutes and allow to rise.
4Add your desired topping.
5Bake at approx 200ºC until golden brown.
9 Recipes for jams
Marmalade
muidem3segnaromorfeciuJ
2detargsegnarofodniR
puc1ragusgnivreserP
psbt1retaW
pst2dedeenfinitceP
maJ9gnittesesU
Comments
•Warm the jars before lling.
•Use extra bake time if needed according to set of
the marmalade and the size of the oranges.
•Remove the paddle with tongs before pouring the
marmalade into the jars.
•Do not lift the lid during mixing.
•Seville oranges should be used for marmalade but
are only availablel in January. If using other
oranges pectin will be needed to rm up the
marmalade.
•This recipe will ll approximately 1 medium (400g)
jar.
Raspberry and apple jam
Raspberries, frozen, measured before defrosting 2 cups
Chopped baking apples (peeled and cored)1cup
puc1ragusgnivreserP
psbt3eciujnomeL
maJ9gnittesesU
Comments
•Warm the jars before lling.
•Use tongs to remove the paddle before pouring
the jam into prepared jars.
•Do not open lid during mixing.
10 Recipes for cakes
Standard cake mix
Ingredients group 1
Butter (melted)
3/4
cup
Vanilla essence
1/4
tsp
muidem3)netaeb(sggE
pst2eciujnomeL
Ingredients group 2
1ruolfnialP
5/8
cup
pst2redwopgnikaB
puc1ragusretsaC
ekaC01gnittesesU
Method
1Mix group 1 together in a separate bowl.
2Sieve group 2 together in a second bowl.
3Combine groups 1 and 2 together until mixed.
4Pour mixture into breadpan.
Mixed fruit cake
Ingredient group 1
Butter (melted)
3/4
cup
Vanilla essence
1/4
tsp
3sggE
pst2eciujnomeL
Dried mixed fruit
5/8
cup
Ingredient group 2
1ruolfnialP
5/8
cups
pst2redwopgnikaB
puc1raguS
Ground cinnamon
1/4
tsp
Ground nutmeg
1/4
tsp
ekaC01gnittesesU
Method
Follow method given for standard cake mix.
26500_IM.indd 18 2012/11/26 02:34:20 PM

Gluten Free Breads:
We understand the importance of a sta-
ple food such as bread in a gluten intoler-
ant individuals diet. Realising that there
are breadmakers on the market that do
not deliver a suitable Gluten Free loaf, our
objective, with the advanced technology
of the Ma-Baker, was to develop recipe’s
that produced a real result. So all you
have to do is simply add the ingredients,
press a button and leave the rest up to
the Ma-baker. Baking a successful Gluten
Free loaf takes practice and a better un-
derstanding of the different ingredients.
In order to help you along the path to a
perfect Gluten Free loaf we have included
some handy hints and ingredient informa-
tion that you should read before attempt-
ing to bake your Gluten Free loaf.
Handy Hints:
•Foroptimumresultscarefullyfollowthe
instructions for each recipe.
•AlltheGlutenFreebreadscanbe
frozen and will keep well.
•Toensurethatalltheingredients
have combined sufficiently, you may
need to assist the kneading process.
When baking your first few loaves you
should inspect the dough texture ap-
proximately 5 minutes into the knead-
ing process. If there is any unmixed
dry ingredients use a plastic spatula
and scrape down the sides of the bak-
ing pan, and mix in the same direction
as the kneading blade is rotating.
•Donotusethe“timedelay”setting
when making Gluten Free bread as
some ingredients are perishable and
may spoil.
•Allowthebreadtocoolcompletely
before slicing.
•ItisnormalforGlutenFreebreadtobe
heavy and slightly dense in texture.
These breads should be at least 10-
12cm in height and rich in flavour.
•For a lighter loaf you may reduce the
salt
18
11 Recipes for sandwich breads
Sandwich loaf
680g 900g
1lm062retaW
1/3
cups
Soft margerine or butter 1
1/2
tbsp2tbsp
Salt
1/2
tsp 1 tsp
Skimmed milk powder 1
1/2
tbsp2tbsp
3psbt3raguS
1/2
tbs
p
Strong white bread our3cup
s4
cups
Fast action yeast
3/4
tsp 1 tsp
hciwdnaS11gnittesesU
Softgrain sandwich loaf
680g 900g
1lm062retaW
1/3
cups
Butter (melted) 1
1/2
tbsp2tbsp
Salt
1/2
tsp 1 tsp
Skimmed milk powder 1
1/2
tbsp2tbsp
3psbt3raguS
1/2
tbs
p
Strong white softgrain bread our 3 cups 4 cups
Fast action yeast
3/4
tsp 1 tsp
hciwdnaS11gnittesesU
26500_IM.indd 19 2012/11/26 02:34:20 PM

quantity to 1/2 teaspoon.
•Forbestresultsweighandmeasure
ingredients accurately.
•Usemetricmeasuresforalldryingre-
dients.
•Whenusingvinegarneverusemalt
vinegar.
•Removethebakingpanfromthe
baking chamber immediately after
the bake cycle is completed. Never
leave in for the “Keep Warm” cycle.
•Leavebreadinthebakingpan
for approximately 7 minutes before
removing onto a cooling rack.
Flours:
•Ablendofflourswillgiveabetterresult
and assist in browning.
•Whenusingonlyriceflouryouwill
get a pale crust on top, regardless
of the cooking time.
•Bothfineandcoursewhitericeflour
works well.
•Ifusingriceflouronlyyoufindyour
bread will go stale quicker when com-
pared to using a blend of flours. The
addition of oil will help keep the bread
fresh for longer.
Consistency:
•Thedoughshouldresembleathick
cake mix. Check 10-15 minutes into the
kneading cycle and if the consistency is
too thick add a little water - 1 tbsp at a
time.
•Environmentalfactorscanhavea
large effect on the consistency of the
dough. A change in atmospheric condi-
tions can affect the reaction of the
yeast. For example if baking bread on a
wet, humid day, you may need to
reduce the water by 10-20ml’s to
achieve the desired consistency for the
dough.
Method:
1.Place ingredients into bread pan in the
order listed. Wipe spills from the out-
side of the pan.
2.Place the bread pan into the breadmak-
er and close the lid.
3.Select the white bread setting from the
menu.
4.Select a Dark crust colour.
5. Select a 900g Loaf size and press
the “START/STOP” button.
Bread will be baked in the number of
hours indicated.
Recipes for Gluten Free breads:
Gluten Free Rice Bread:
Gluten Free Grain Bread:
*Mix of grain to use: sesame, poppy, sun-
flour seeds, soy grit, pepitas (pumpkin
seeds), linseed meal and course polenta.
Water 500ml
Eggs 3x60g
Canola or olive oil 1/3 cup
White vinegar (never malt) 1 tsp
Salt 11/3 tsp
Brown rice flour 1 cup
White rice flour 2 cups
Cornflour or Arrowroot 1 cup
Xanthan Gum 1tbsp
Sugar 2 tbsp
Yeast 2tsp
Water 500ml’s
Eggs 3x60g
Oil 1/2 cup
Vinegar 1tsp
Xanthan Gum 1tbsp
Grain* 3 tbsp
Sugar 2tbsp
Brown rice flour 1/2cup
Salt 11/2 tsp
Besan (chick pea) 1/2 cup
Arrowroot 1cup
White rice flour 2cups
Yeast 2tsp
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