Prima ABM 4 Technical specifications

Jfome (Bakgry
Instruction Manual &Recipes
ABM 4
'Visit our web site www.pnma-international.com'

*page 2ftfome 'Bakgry
'EssentiaCInformation
(PCease read these instructions
Your Prima Home Bakery is the result of Prima 's many years of
experience with bread making machines. Whether you have
never made bread before or if you have made your own bread
for years, the information in this booklet is essential if you are
to obtain the best from your machine.
There are anumber of key differences between manual bread
making and machine bread making. It is best to approach the
subject without any pre-conceived ideas or expectations.
This book has been designed to ensure that you get
outstanding results right from the first loaf you make. There
are anumber of recipes included which use all the various
programmes and functions of the machine. These recipes have
been designed to give you an instinctive feel for the machine.
This will create apattern of success that will eventually lead to
your adapting or creating your own recipes. Indeed, you will
probably find that most other recipes are variations of those
found within this book.

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PLEASE KEEP THE BOX AND PACKAGING
THE PACKAGING IS SPECIALLY DESIGNED TO TRANSPORT THE APPLIANCE SAFELY. IF YOU
EVER NEED TO RETURN THE UNIT FOR A SERVICE IN THE FUTURE THERE IS AGOOD
CHANCE IT WILL ARRIVE DAMAGED IF ANY OTHER TYPE OF PACKAGING IS USED.
•Important safety information
Please read &retain for future reference.
Please read through all the instructions before using the breadmaker.
Be sure to use suitable mains supply 220-240V -AC
DO NOT touch hot surfaces during operation.
DO NOT allow children to operate this machine unsupervised.
NEVER place hands/fingers into the bread pan whilst the machine is in
use.
DO NOT immerse plug, cord or base in water or other liquids.
DO NOT use the breadmaker outdoors
KEEP the breadmaker at least 50mm away from walls or any other
objects when in use.
ALWAYS unplug the appliance when not in use or before cleaning.
ALWAYS use on an even surface &check that the rubber feet have a
secure grip.
DO NOT allow power cord to hang over edge of counter or work
surface.
ALWAYS use two hands when moving the machine.
CLEAN the outside of the breadmaker with adamp cloth only. The
bread pan should be cleaned after each use with mild detergent
solution, rinsed and dried thoroughly.
•IF the unit is dropped or becomes damaged in any way, do not use but
call Prima Service first (number at back of book).
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY
PLEASE SAVE THESE
INSTRUCTIONS

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•ABOUT BREAD
page 4iHome 'Bakery
Bread is one of the oldest foodstuffs we know. Soon after
humans first learnt to plant seeds, bread became the staple
food of many cultures world wide. Since then each culture has
developed it's own method of making bread using local
ingredients and processes unique to them. This trend continues
today. Even pre-packed supermarket bread differs in taste and
texture from country to country. No matter how varied the
range of breads on offer in bakers shops or supermarkets, there
is nothing quite like the warm fragrance and taste of fresh
home-made bread.

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ABOUT BREAD MAKERS
Home 'Bakery
2
With the continued success of the Prima Home Bakery it is nice
to know that technology is actually helping to preserve the art
of home bread making for generations to come.
Like most kitchen appliances, your bread maker is alabour-
saving device. The principal benefit is that all the kneading,
rising and baking is performed within aspace saving, self-
contained unit. Your Prima Home Bakery will easily produce
superb loaves time and again provided the user follows the
instructions and understands afew basic principles. Unless you
enjoy eating breeze blocks, it is not wise to expect the machine
to think for you. It cannot tell you that you've forgotten the
yeast or that the flour was the wrong type or measured
incorrectly.
THE PRIMA HOME BAKERY -ABM4

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INGREDIENTS 3
The most important part of the bread making process is the
wise selection of ingredients. You and your Prima Home Bakery
will produce outstanding results with the right ingredients. Just
apply this simple rule: Best ingredients -best results, poor
ingredients -poor results. For example; if good yeast, good
flour and cold water were mixed in an old container the mixture
would still rise! Nothing the breadmaker does will prevent the
dough from rising so if your loaf does not rise it is most
unlikely that the bread maker is to blame. It is probably due to
the ingredients. In order to save you time we have included
some information on each major element used in the making of
bread which will enable you to obtain perfect results first time
every time. See the appendix at the end of this book for alist
of suppliers of quality ingredients.
JUST AFEW OF THE POPULAR INGREDIENTS AVAILABLE

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FLOUR
page 7!Home 'Bd^ry
In bread making the most important element in the flour is the
protein called gluten which is the natural agent that gives the
dough the ability to hold its shape and retain the carbon
dioxide produced by the yeast. The term 'strong flour' means
that it has ahigh gluten content. It has probably been milled
from hard wheat and is particularly suitable for bread making.
In the UK the taste and gluten content of flour varies with each
brand. At Prima we recommend Homepride Harvest Gold
Strong White, Strong Brown or Wholemeal flour because it
gives consistently good results. If you experience difficulty
obtaining this locally their consumer services details are at the
back of the book. Other good brands are BERO, McDougals &
Hovis strong white flour. Safeway's own brand of bread flour
is also quite good. You may wish to approach your local mill
for flour. If you do, be sure to specify that you require a fine
ground flour with ahigh protein content if you want light well-
risen loaves.lt cannot be stressed enough that the packet must
say 'strong flour' or 'bread making flour'. See the appendix at
the end of this book for suppliers of good quality flour.
WE FOUND THESE IN SUPERMARKETS, HEALTH FOOD
SHOPS &LOCAL MILLS

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•BROWN FLOUR (or FARMHOUSE FLOUR) 5
Brown flour contains about 85% of the wheat kernel. Much of
the bran part of the wheat kernel has been removed. Loaves
made with all brown flour tend to be smaller than white loaves
due to the lower gluten content but there tends to be more
flavour and texture to brown loaves. When buying this type of
flour the strong, finely ground type will give better results in
the breadmaker.
WHOLEMEAL OR WHOLE-WHEAT FLOUR 6
This type of flour contains all the original wheat kernel
including the bran; the tough outer skin of the wheat which is
an excellent source of fibre. As with the brown flour, you
should specify astrong fine ground variety when using your
breadmaker. The bran in the wholemeal flour inhibits the
release of gluten so wholemeal loaves tend to be smaller and
more dense than white loaves. However, the flavour is superb
(try the honey wholemeal recipe). Your Prima Home Bakery has
aspecial process for wholemeal bread which devotes more
time to the kneading and rising processes.
•YEAST
Yeast is the living organism that multiplies in the dough. It
produces the carbon dioxide bubbles that make the dough rise.
For bread making machines it is best to use the 'Easy Blend'
dried yeast that comes in sachets. This yeast does not rely on
sugar in order to ferment so it is easier to reduce the sugar
content of your loaf without any adverse effects. Good brands
of dried yeast are Homepride, Allinsons, Sainsury's or
McDougals. Avoid yeast in tubs or tins as these tend to
perform less well once opened. Sachet yeast is very sensitive
to moisture so do not store part used sachets for more than a
day.
t
i

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•SALT
Salt adds to the flavour of the bread of course but it can also
be used to slow down aparticularly lively yeast.
•BUTTER (or fat)
Enhances the flavour and makes the loaf softer. Alternatives to
butter are margarine or olive oil. Avoid low fat spreads as these
may be as little as 40% fat and will not have the same effect.
SUGAR 10
Sugar adds to the flavour of the bread and goes some way to
making the crust go brown. Note: Most sachet yeasts do not
rely on sugar to become active.
water 1
1
Use soft water if you can but your Prima Home Bakery will still
make good bread with hard water. There is often much debate
on what temperature the water should be. The answer is
simple. If you put your hand in the water and it feels cool then
it's fine. There is no need to warm the water first. If you're
worried the water may be too cold from the tap just leave it to
sit for an hour in the kitchen before you use it. Making the
water warm could kill the yeast prematurely. The Prima Home
Bakery takes the guess work out of bread making.
•OTHER INGREDIENTS
Other ingredients could mean anything from dried fruit, cheese,
eggs, nuts or yoghurt to other cereals like rye flour, corn meal
or any number of herbs and spices. It's up to you. There are a
couple of things to consider for best results. Always be aware
of the moisture content and adjust accordingly. cont.

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•OTHER INGREDIENTS cont.
Things like cheese, milk and fresh fruit contain quite alot of
water which will determine the look of the finished loaf. At
first you can stick to dry substitutes like parmesan cheese,
dried milk or dried fruit. As you become more proficient with
the machine you will instinctively know whether the dough
looks too wet or too dry and can add flour or water during the
process. Remember to consider the salt content of the
ingredients you add. Salt can slow down the yeast.
Finally, as arule of thumb, if the added ingredients are wet like
yoghurt or finely powdered like dried herbs they can go into the
mixture at the start of the process. For things like nuts or dried
fruit there is atime during the process where the machine will
beep to let you know it's time to add these to the dough
mixture. Refer to the CYCLE TIME table so you know when to
expect the beep.
ENVIRONMENT
Last but not least of the ingredients is the environment in
which the bread is made. The Prima Home Bakery will work
well in awide range of temperatures but there could be a
difference of 15% in loaf size between avery warm room and
avery cold room. Do not site your breadmaker in adraughty
part of the house. The machine will offer some protection to
the dough against draughts but it does have limits. If the
humidity in the room is high this too could effect the loaf. As a
general rule, if the room is comfortable for you it will be
comfortable for your bread maker.
•STORING YOUR BREAD 14
Home made bread contains no artificial preservatives.
However, if you store the bread in aclean, air-tight container in
the refrigerator it should keep for 5-7 days. The bread is also
good to freeze but allow finished loaves to go cold before
placing into apolythene bag and storing in the freezer.