Rachel Allen RA-BMI Product information sheet

Model No. RA-BM1
Instructions and Guarantee
fast bake
BREADMAKER
RACHEL ALLEN
RACHEL ALLEN

2
Important Safeguards
When using electrical appliances, in
order to reduce the risk of fire, electric
shock and/or injury, these basic safety
precautions should always be followed.
For Your Safety
Read all instructions carefully, even if you feel
that you are familiar with the appliance.
• To protect against the risk of electric shock,
DO NOT IMMERSE the appliance, cord set or
plug in water or any other liquid.
• This appliance is not intended for use by
persons (including children) with reduced
physical, sensory and mental capabilities, or
lack of experience and knowledge, unless they
are being supervised or have received proper
instruction concerning the use of the appliance
by a responsible person.
• Young children should be supervised
to ensure that they do not play with the
appliance.
• Never leave an appliance unattended when in
use.
• Switch off and remove plug from the power
outlet before cleaning or when not in use. To
unplug, grasp the plug and pull from the power
outlet. Never pull the cord. Never carry the
appliance by the cord.
• The appliance should always be operated on
a dry, level, heat-resistant surface. Do not
operate on sinks, draining boards, uneven or
inclined surfaces.
• Warning: This appliance gets very hot during
use, and immediately after use. Do not touch
the hot surfaces. Severe burns may result from
misuse.
• Always use protective oven gloves when
removing cooked bread from the bread maker.
Follow the instructions elsewhere in this
booklet. Avoid contact with steam that may
be emitted from the back and sides of the
appliance while bread is cooking.
• Do not attempt to repair, disassemble or
modify the appliance. There are no user-
serviceable parts.
• Do not allow the power cord to hang over
the edge of a table or counter, or touch hot
surfaces.
• Do not use outdoors. Store indoors in a dry
location.
• Do not use with an extension lead.
• Do not operate any appliance with a damaged
cord or plug; after the appliance malfunctions
or if it has been dropped or damaged in any
way.
• Do not operate the appliance beneath
curtains, or within the vicinity of any flammable
materials.
• Do not operate this appliance on, or near any
hot surfaces (such as a gas or electric burner).
• Never use harsh, abrasive, caustic or oven
cleaners to clean this appliance. Allow to cool
before cleaning.
• Do not reach for an appliance that has fallen
into water. Switch off at the power outlet and
unplug immediately.
• Do not use this product for anything other than
its intended use. This product is intended for
household use only, it is not for commercial
use.
• The use of attachments or accessories not
recommended or sold by the appliance
manufacturer may result in fire, electric shock
or personal injury.
• NEVER cover the appliance in any way when
in use as this may result in a fire hazard.
• Do not touch the moving parts of the bread
maker while it is operating.
• During operation the bread maker will get
HOT. Ensure there is sufficient distance
between the bread maker and other items
on the work surface, or sufficient distance
between the bread maker and the confines of
the area in which it is situated. We recommend
a minimum clearance around all faces
(including the lid when it is opened) of at least
10cm.
• If the operating buttons are depressed
unintentionally, it may affect the program in
use at that time.

3
• Never attempt to remove the bread pan during
operation.
• Do not overfill with ingredients, since a hazard
may occur if ingredients spill over the pan as
the bread rises during cooking.
• Do not switch the appliance on without the
bread pan in place.
Compulsory Warning
If the supply cord is damaged, the cord must be
replaced by the manufacturer, its service agent
or similarly qualified persons in order to avoid a
hazard.
This product has not been designed for any uses
other than those specified in this booklet.
Save These Instructions

4
Connection to the
Mains Supply
Check that the voltage marked on the product
corresponds with your supply voltage.
This product is fitted with a 13A plug complying
with BS1363. If this plug is unsuitable or needs to
be replaced, please note the following:
WARNING:
THIS APPLIANCE MUST BE EARTHED
Important: The wires in the mains lead are
coloured in accordance with the following code:
GREEN/YELLOW - EARTH
BLUE - NEUTRAL
BROWN - LIVE
This appliance is fitted with a plug which has a
13 amp fuse. Should the fuse fail, then it must
be replaced with an ASTA approved fuse
(conforming to BS1362) of the same rating. If
you need to replace the plug or if the plug is of
the incorrect type for your socket, remove it and
replace it with an appropriate plug. Dispose of the
old plug safely.
As the colours of the wires in the mains lead
of this appliance may not correspond with the
coloured markings identifying the terminals in your
plug, proceed as follows: The GREEN/YELLOW
wire is the EARTH and must be connected to
the terminal which is marked with the letter ‘E’ or
by the earth symbol or coloured GREEN or
GREEN/YELLOW.
The BLUE wire is the NEUTRAL and must be
connected to the terminal which is marked with
the letter ‘N’ or coloured BLACK.
The BROWN wire is the LIVE wire and must be
connected to the terminal which is marked with
the Letter ‘L’ or coloured RED.
Always ensure that the plug cord grip is fastened
correctly.
If in doubt consult a qualified electrician who
will be pleased to do this for you. This product
conforms to EC Directive 92/31 /EEC with respect
to Electromagnetic Compatibility.
NON-REWIREABLE MAINS PLUG
If your appliance is supplied with a non-rewireable
plug fitted to the mains lead, you will find that
it incorporates a fuse, the value of which is
indicated either on the base of the plug or on the
fuse carrier. Should the fuse need replacing, you
must use an ASTA approved one (conforming to
BS1362) of the same rating.
If the fuse cover is lost, the plug must not be used
until a replacement is obtained from an electrical
supplier.
If you need to remove the plug, cut it from the
mains lead and immediately dispose of it. Never
attempt to re-use this plug or insert it into a socket
outlet as there is a very great risk of an electric
shock.
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5
Features of Your Bread Maker
Viewing Window
Control Panel
Main Body
Lid Handle
Air Vent
Lid
Rotating Shaft
Kneading Blade
Handle
Baking Pan

6
Functions of the Bread
Maker
Program Menu
Display Window
Shows crust colour selected
Shows size selected
Shows the program number
Shows time left before completion
(3:20, for example, is 3 hours and 20
minutes; 0:20 is 20 minutes)
Shows temperature warning-see ‘Troubleshooting’
Colour Button
For selecting crust colour from light, medium or
dark (certain programs only) and rapid setting.
Loaf Size Button
For selecting small (680g) or large (900g) loaf size
(certain programs only).
Start
Press the Start/Stop button for approx 1 second, a
beep sounds and the colon (:) flashes and the
program starts.
Stop
Press the Start/Stop button for approx 1 second,
a beep sounds to confirm and the colon (:) stops
flashing.
Getting to Know Your
Bread Maker
Congratulations on the purchase of your new
Rachel Allen Bread Maker.
Before first using your Bread Maker, it is important
that you read and follow the instructions
in this use and care booklet, even if you feel your
are quite familiar with this type of appliance.
Your attention is drawn particularly to the section
dealing with IMPORTANT SAFEGUARDS. Find
a place and keep this booklet handy for future
reference.
This appliance has been designed to operate
from a standard domestic power outlet. It is not
intended for industrial or commercial use.
Preparing Your Bread
Maker for Use
• Carefully unpack your Bread Maker. Remove
all packaging materials and discard or retain
for future use.
• Remove the baking pan. Wipe the baking
chamber with a soft damp cloth or sponge.
Never use abrasive or strong household
cleaners since they may damage the finish of
the chamber.
• Wash the baking pan with warm soapy water.
Rinse and dry thoroughly.
• Grease the bread pan and return to the
chamber and bake empty for approximately 10
minutes. Clean once more.
• Return the baking pan to the chamber and
place the kneading bar on the axle in the
baking area. Your Bread Maker is now ready
for use.

7
Timer Delay Buttons ( Timer )
Use to delay the starting process of the bread for
all programs except, Fast bake, Pasta and Bake.
Menu Button
Used to select the program (1 - 11) required.
Note: If the display shows 0:00, press the
Start/Stop button to activate the Menu
setting mode. You can then select the
menu desired.
Program Descriptions
1. Basic White (3:18 and 3:25)
For white and brown bread. Also for flavoured
breads with added herbs and raisins.
2. French (3:32 and 3:35)
For the baking of light weight bread such as
French bread which has a crisper crust and
light texture.
3. Wholewheat (3:33 and 3:40)
For the baking of bread containing significant
amounts of wholewheat. This setting has a
longer preheat time to allow the grain to soak
up the water and expand. The kneading blade
does not turn during this 15 minute rest period.
It is not advised to use the delay timer as this
can produce poor results. It has been found
that some wholemeal flours perform better on
the basic menu setting.
4. Sweet (3:22 and 3:27)
For the baking of sweet type bread which
gives a crisper crust than on basic setting.
The crisper crust is produced by the sugar
‘burning’.
5. Fastbake (1:20) Small Loaves
For preparation of a small white loaf in a
reduced time period. Loaves made on this
setting can be shorter and the texture more
moist. Water temperature 35-45°C.
6. Fastbake (1:20) Large Loaves
For preparation of a large white loaf in a
reduced time period. Loaves made on this
setting can be shorter and the texture more
moist. Water temperature 35-45°C.
7. Cake (1:43)
This setting will mix ingredients and then bake
for a preset time. It is required to mix two
groups of ingredients in bowls before adding to
the breadmaker (see cake recipes). Selecting
the loaf size as large will bake the cake longer
for a crispier crust.

8
Operating the Bread
Maker
Before first using your bread maker, please read
the instruction manual carefully and ensure the
voltage of your electricity supply is the same as
that indicated on the rating label on the appliance.
1. Take Out the Pan
Open the lid and remove the pan by lifting the
handle, pull firmly upwards. Place on the work
surface. It is important that the pan is filled with
ingredients outside the machine so that any
accidental spillage does not get into the unit.
2. Attach the Blades
Attach the kneading blades to the shaft by
pushing down on them.
3. Measure Ingredients
Measure the ingredients required and add
them all into the pan in the order listed. See
later section ‘Measuring Ingredients’.
When adding the yeast to the baking pan, take
care that the yeast does not come into contact
with the water or any other liquid, as it will start
to activate immediately.
Use tepid water 21-28°C.
If recipe calls for ingredients to be added like
fruit and nuts etc, add these at the indicated
time (page 20) this reduces the chances of the
added ingredient being chopped.
4. Put Pan Back In
Place the baking pan back in the breadmaker,
press down firmly until it locks in place. You
will hear a click. Close the lid.
5. Plug In
Plug into the power supply. The breadmaker
will automatically be set to basic bread menu
and normal time.
Each time you press a button you will hear a
beep to confirm.
8. Dough (1:30)
This setting only makes the dough and will not
bake the final bread. Remove the dough and
shape it to make bread rolls, pizza, etc. Any
dough can be prepared on this setting. Do not
exceed 1kg (2lb) of combined ingredients.
9. Pasta (0:20)
The pasta setting is a 30 minute knead which
can be used for general mixing of other flour
based recipes. Do not exceed 3 cups of dry
mix.
10.Jam (1:05)
Use this setting for making jams from fresh
fruits and marmalade from Seville oranges. Do
not increase the quantity or allow the recipe
to boil over the pan into the baking chamber.
Should this happen, stop the machine
immediately. Remove the pan carefully, allow
to cool a little and clean thoroughly.
11.Bake (0:10)
This setting is bake only and can be used to
increase the baking time on selected settings.
This is especially useful to help ‘set’ jams and
marmalade. When started the default time is
10 mins (0:10) minimum and counts down in
1 minute intervals. You will have to manually
switch this off by pressing the stop button,
when you have completed the bake process. It
is advised that you check the condition of the
bread or jam after 10 minutes and at 10 minute
intervals. Pressing increases the time in
increments of 10 minutes up to maximum 1
hour.
Note: When selecting bake straight after
another program, if the message E:01 is
displayed, open the lid, remove the pan
and allow to cool for 10 minutes. When
cool, replace the baking pan and its
contents, set program and press start.
Times indicated are for loaf size option, crust
colour selection will vary these times. See cycle
chart page 20.
Rapid
The rapid function is available on Basic White,
Wholewheat and French settings. For bread that
is required in a shorter time. Bread baked on this
setting is usually smaller with a dense texture.
First set the menu required 1, 2 or 3 then press
the colour button to select rapid.

9
6. Select Program
Choose the desired setting from the list by
pressing the Menu button.
7. Select Weight
Press Loaf size button to choose between
Small or Large.
8. Select Colour
Choose desired crust colour by pressing
Colour button. This is also used to select the
Rapid setting.
9. Select the Delay Time
If you require the bread to be ready later,
set the time delay now, as described in next
section.
10.Start
Press the Start/Stop button to start the
machine The remaining time will count down in
one minute increments.
11.Progress
The breadmaker will automatically proceed
through the programmed stages as shown in
the ‘Baking cycle times’ section.
It is possible that steam will escape through
the vents during baking, this is normal.
12.Finish
When the program is completed and the
bread is baked the display shows 0:00 and the
beeper will sound. The display then defaults
back to program time.
13.Keep Warm Function
The keep warm function will circulate hot
air for a further 60 minutes on most settings
(see ‘Baking cycle times’ section). For best
results, remove the baking pan and loaf within
this period or when the initial program is
completed. Beeps will be heard when the keep
warm period is finished. Press STOP to end
the keep warm process.
14.Removal
Press Stop. Open the lid, and remove the
baking fin.
WARNING: Use oven gloves when
removing the baking pan (taking care as
it is very hot).
15.Removal of the Bread
Allow the bread to cool in the pan for 5-10
minutes, then turn the pan upside down and
tap the bread from the pan onto a rack to cool.
If the blade remains in the pan, fill the pan with
warm water to loosen the blade and prevent it
from sticking to the shaft.
The kneading blades normally stay in the loaf.
Wait until the loaf is cool and then remove the
blade with a wooden or plastic utensil to avoid
damage to the non-stick surface.
16.Always press STOP and unplug the appliance
after use.
Do not open the lid whilst the breadmaker
is operating as this will affect the quality
of the bread, especially its ability to rise
properly. Only open the lid when the recipe
needs you to add additional ingredients,
see recipes.
Room Temperature Note
The breadmaker will work well in a wide range of
temperatures, but there could be a difference in
loaf size between a very warm room and a very
cold room. We recommend the room temperature
to be between 15°C and 30°C.

10
Using the Timer
The bread maker is equiped with a 13 hour delay
timer. This enables you to wake up to freshly
baked bread in the morning. Do not use this
function with recipes that use perishable
ingredients such as eggs, fresh milk, sour cream,
or cheese.
1. Decide when you want the bread to be ready
and calculate the difference in time between
now and then. For example, if you want a loaf
at 8am, and it is now 9:00pm, the difference is
11 hours.
2. Enter this time by pressing ‘Time and ‘Time
’ buttons. Arrows will move the time up or
down in 10 minute increments. After you have
pressed Start, the colon (:) will flash.
If you have selected the wrong time press stop
for 2 seconds. The timer will go back to the
program time, repeat step 1 and 2.
3. The timer delay is up to a maximum of 13
hours.* This is when the bread will be ready to
remove from the machine, see page 6 item 14
‘Removal’.
When the timer is used it may not be
convenient to add additional ingredients at the
time required. You can add these ingredients
before the flour, however they may get
chopped up.
Beeper
The beeper sounds:
• when pressing any button;
• when the program finishes;
• when keep warm finishes;
• during the 2nd knead cycle of certain
programs to indicate that fruit, nuts or other
ingredients can be added.
Power Interuption
1. After a brief power supply failure 7 minutes
MAX.
When the power is reconnected the
breadmaker will continue the set programme
automatically.
If it has gone beyond this time and the
breadmaker has defaulted back to the start
time, you must either:
i) If the program has not reached rise 1, select
the program required and press start.
ii) If the program has passed rise 1, the
ingredients will have to be discarded and you
must start again with fresh ingredients.
Slicing and Storing
Bread
For best results place bread on a wire rack and
allow to cool for 20-40 minutes before slicing.
Use an electric knife or a sharp knife with a
serrated blade for even slices.
Store unused bread tightly covered in a plastic
bag at room temperature for up to three days. If
weather is hot and humid, store in the refrigerator
overnight.
For longer storage (up to one month), place bread
in a tightly covered container in the freezer.
If you store the bread in the refrigerator, leave it
out to bring it to room temperature before serving.
Since homemade bread has no preservatives
it tends to dry out and become stale faster than
commercially made bread, after 4 to 5 days.
Leftover slightly hardened bread may be cut into
1.3cm (half inch) or 2.5cm (1 inch) cubes and
used in favourite recipes to make croutons, bread
pudding, or stuffing.

11
Care and Cleaning
1. Caution: To prevent electrical shock, unplug
the unit before cleaning.
2. Wait until the breadmaker has cooled.
IMPORTANT: Do not immerse or splash either
the body or lid in any liquid as this may cause
damage and/or electric shock.
3. Exterior: Wipe the lid and outer body of the
unit with a damp cloth or slightly dampened
sponge.
4. Brown staining of the lids inner surface and
vents may be seen. This is vapour residue
from the ingredients carried up from the
escaping steam during baking. This has
no detrimental affect to the material of the
breadmaker or quality of the baked loaf.
Simply wipe this away with a hot soapy cloth
or sponge after every use or when it appears.
5. Interior: Use a damp cloth or sponge to wipe
the interior of the breadmaker.
6a. Slide the lid out of the location groove on one
side and then lift upwards to remove. Wipe the
interior surface with a damp cloth or sponge.
6b.Reverse the procedure to put lid back into
position.
7. Baking pan: Clean the baking pan with warm
water, soap is not necessary. Avoid scratching
the nonstick surface. Dry it thoroughly before
placing it back in 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
as this could interfere with the working of the
drive shaft.If the paddle becomes stuck in the
bread pan, pour hot water over it and allow to
soak for 30 minutes.
This will enable you to remove the paddle
more easily. Be sure the appliance is
completely cooled before storing away.
Do Not Use Any of These When Cleaning
Paint thinner;
Benzine;
Steel wool pads;
Polishing powder;
Chemical dustcloth.
Special Care for the Non-Stick Finish
Avoid damaging the coating. Do not use metal
utensils such as metal spatulas, knives or forks.
The coating may change colour after long use,
this is only caused by heat and moisture and will
not affect the performance of the unit or quality of
your bread.
The hole in the centre of the kneading blade
should be cleaned, then add a drop of cooking oil
and replace it on the spindle in the baking pan.
This will prevent sticking of the blade.
Keep all air vents and openings clear of dust.
Storing the Unit
Be sure to dry all parts before storing including
wiping any moisture from the viewing window.
Close the lid and do not store anything on top of
the lid.

12
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 much
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
remember 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 breadmaking process.
Important Note On
Flours
Flours, while visibly similar, can be very different
by virtue of how they were grown, milled, stored,
etc. You may find that you will have to experiment
with different brands of flour to help you make that
perfect loaf. Storage is also very important, as all
flours 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 especially suitable for making
cake. This type of flour should be used for recipes
in the cake/quick bread section.
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 than white flour. Breads made with this
flour are usually smaller and heavier than white
loaves. To overcome 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) & 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 enhance flavour and texture.
Other Ingredients
Yeasts (Active Dry Yeast)
Yeast through a fermentation process produces
gas (carbon dioxide) necessary to make the bread
rise. Yeast must be able to feed on sugar and flour
carbohydrates in order to produce this gas. Fast
action granular yeast is used in all recipes that call
for yeast. There are basically four different types
of yeast available, fresh, traditional dry active and
fast action.
It is recommended that fast action type yeast
be used. This type of yeast comes in sachets
and are labelled fast action, easy bake or easy
blend.
Fresh or compressed cake yeast is not
recommended as it will produce poor results. Store
yeast according to manufacturers instructions.
Ensure yeast is fresh by checking its expiration
date. Once a package 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:
1. Place half a cup of lukewarm water into a small
bowl or cup.
2. Stir 1 tsp. of sugar into the water then sprinkle 2
tsp. of yeast over the surface.
3. Place bowl or cup in a warm area and allow to
sit for 10 minutes undisturbed.
4. 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
bread. 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 them.
Salt
Salt is necessary to balance the flavour of breads
and cakes, as well as for the crust colour that
develops during baking. Salt also limits the growth
of yeast so the amounts shown in the recipes
should not be increased. For dietary reasons it may
be reduced, however, your baking may suffer.

13
Liquid Measurements
Use the cup provided. When reading amounts,
the measuring cup must be placed on a horizontal
flat surface and viewed at eye level (not on an
angle). The liquid level line must be aligned to the
mark of measurement. 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
measuring cup to the indicated line. Scooping or
tapping a 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) the measuring spoons provided must be
used. Measurements must be level, not heaped
as this small difference could throw out the critical
balance of the recipe.
NOTE: DO NOT USE NORMAL KITCHEN
TEASPOONS OR TABLESPOONS.
Liquids/Milk
Liquids such as milk or a combination of powdered
milk and water, can be used when making bread.
Milk will improve flavour, provide a velvety texture
and soften the crust, while water alone will produce
a crispier crust. Some liquids 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 direct 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 baking 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 substituted for baking powder.
It also does not require rising time before baking
as the chemical reaction works during the baking
process.
Vitamin C - Ascorbic Acid
Ascorbic acid helps improve the volume of the
loaf. Vitamin C powder or tablets should be used.
You can also use the orange flavour vitamin C
supplement tablet. These are usually marked in
mg (milligrams) strength. If they are 200mg tablets,
use 1/2 tablet for 100mg dose. The tablet must be
crushed between 2 spoons to create a powder. If
using powder refer to the packet instructions but a
1/4 of a teaspoon is usually recommended.
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 liquid 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 somewhat
differently and are as follows:

14
Hints On Measuring
Ingredients
The cup is marked in various ‘volume
measurement’ scales. The recipes in this book
use the ‘cup’ volume which is based on the
‘American cup of 8floz and is conveniently marked
in 1/16 divisions.
If you prefer to use weight (gms) as a
measurement fill and weigh the required number
of cups and record this conversion. ie)
2 cups = xx gms
3 cups = xxx gms
You must use a good quality set of accurate
scales, we prefer to use the ‘cup’ measure for
consistency and accuracy.
A conversion table is provided on page 22.
There are 2 spoons provided to cover all
combinations of quantities in the recipes.
Tablespoon tbsp, teaspoon and 1/2 teaspoon
(marked with line) and a 1/4 tsp.
1tsp = 5 millilitres
1 tbsp = 3 tsp = 15 millilitres
Hint measure dry ingredients first with the
tablespoon, then wet (oil) last.
Your breadmaker produces delicious baked goods
with ease. This machine requires only that you
carefully follow the recipe instructions. In basic
cooking, normally ‘a pinch of this and a dash of
that’ is fine, but not for breadmakers. Using an
automatic breadmaker requires you accurately
measure each ingredient for best results.
Ingredient
Temperatures
All ingredients, including the machine and pan,
and especially liquids (water 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 45°C (113°F), may kill the yeast.
Creating Your Own
Yeast Bread
With the breadmaker, even the most
inexperienced baker can achieve the satisfying
experience of baking a loaf of bread. All of
the mystery and hard work is gone. Inside this
talented machine with an electronic brain, the
dough is mixed, kneaded, proofed and baked
without you being present. The automatic
breadmaker can also just prepare the dough,
and when it’s ready, you shape, allow to rise
and 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 loaf of bread, and
each was tested in our machines. It is extremely
important not to exceed the amounts of flour
specified in each of the recipes or else it could
result in unsatisfactory baking performance. When
creating your own yeast bread recipes or baking
an old favourite, use the recipes in this cookbook
as a guide for converting portions from your recipe
to your breadmaker. Do not exceed 4 cups of flour
and 1/2 cup fruit and nut.
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 only to doughs before baking.
Melted Butter Crust
Brush melted butter over just baked bread for a
softer, tender crust.
Milk Glaze
For a softer, shiny crust, brush just baked bread
with milk or cream.
Sweet Icing Glaze
Mix 1 cup sifted icing sugar with 1 to 2
tablespoons of milk to make a glaze consistency
and drizzle over raisin bread or sweet breads.
Poppy/Sesame/Caraway Seed/Oatmeal
Sprinkle your choice of these seeds generously
over just glazed bread.

15
Other Tips When
Making Dough
Place all recipe ingredients into the baking pan so
that yeast is not touching any liquid.
After completing the process of making dough in
your breadmaker, typically when letting 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, therefore humidity
and high altitudes require adjustments. For
high humidity, add an extra tablespoon of flour
if consistency is not right. For high altitudes,
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 (allowing dough
to rise). Use the automatic breadmaker to
prepare this dough.
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 you let dough ‘rest’ and ‘rise’ according to a
recipe, place it in a warm, draught-free area. If the
dough does not double in size, it may not produce
a good texture.
If the dough you are rolling shrinks back, let it rest
covered for a few minutes before rolling again.
Dough may be wrapped in plastic and stored in
a freezer for later use. Bring the dough to room
temperature 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).
When using honey, malt extract, golden syrup or
treacle, coat the spoon or cup with oil first, this
will prevent these ingredients from sticking, to the
spoon or cup.
Bread Mixes
Follow the information for bread mixes on the
bread mix packet.
There are two types of bread mixes currently
available.
1. Just Add Water
These mixes are complete and they have all
the necessary ingredients provided, even the
yeast. You only add water.
IMPORTANT: Follow the packet instructions
as some mixes contain more than the normal
amount of yeast, which could over rise in the
pan. Use 3 cups of mix maximum.
These mixes are more prone to over rising and
collapsing when the weather is hot and humid.
Since these mixes are complete we cannot
advise how to adjust, as with our own recipes.
Bake in the coolest part of the day, use water
between 21°- 28°C. Using the rapide setting
will lessen the chance of bread sinking.
Use the ‘basic white setting’, for a quicker but
shorter loaf ‘rapid setting’, may be used.
2. Just Add Flour and Water
These mixes have the necessary ingredients
in separate sachets. Just add water and
flour. Remember strong white bread flour is
required. A packet of this mix will produce a
500g loaf just over 1 lb.

16
Recipes
All of the following recipes use this same general
method:
1. Measure ingredients into baking pan.
2. Use tepid water 21-28°C, for fastbake 35-
40°C.
3. Insert baking pan securely into unit, close lid.
4. Select appropriate bread setting.
5. Push start button.
6. When bread is done, remove pan from unit
using oven mitts.
7. Remove bread from baking pan, (and
kneading blade from bread if necessary).
8. Allow to cool before slicing.
This method is modified by notes, if applicable, at
the end of each recipe.
1. Recipes for Basic Breads
Basic White Bread
Small Large
Water 11/8 cup 11/2 cups
Skimmed milk powder 21/2 tbsp 3 tbsp
Sugar 2 tbsp 3 tbsp
Salt 11/4 tsp 21/2 tsp
Sunflower oil 21/2 tbsp 4 tbsp
Strong white bread flour 3 cups 4 cups
Fast action yeast 3/4 tsp 1 tsp
Use setting 1 Basic 1 Basic
Softgrain Bread
Small Large
Water 11/8 cups 11/2 cups
Skimmed milk powder 21/2 tbsp 4 tbsp
Sugar 21/4 tbsp 3 tbsp
Salt 11/4 tsp 2 tsp
Sunflower oil 21/2 tbsp 4 tbsp
Strong white bread flour 3 cups 4 cups
Fast action yeast 1tsp 1 tsp
Use setting 1 Basic 1 Basic
Brown Loaf
Small Large
Water 1 cup 11/2 cups
Skimmed milk powder 2 tbsp 3 tbsp
Sugar 21/2tbsp 5 tbsp
Salt 11/2 tsp 2tsp
Sunflower oil 2 tbsp 3 tbsp
Strong white bread flour 3 cups 4 cups
Fast action yeast 1 tsp 11/2tsp
Use setting 1 Basic 1 Basic
Italian Herb Bread
Small Large
Water 11/8 cups 11/2 cups
Skimmed milk powder 21/2 tbsp 3 tbsp
Sugar 21/4 tbsp 21/2 tbsp
Salt 11/2 tsp 2tsp
Sunflower oil 21/2 tbsp 3 tbsp
Strong white bread flour 3 cups 4 cups
Dried marjoram 11/2 tsp 2 tsp
Dried basil 11/2 tsp 2 tsp
Dried thyme 11/2 tsp 2 tsp
Fast action yeast 3/4 tsp 1 tsp
Use setting 1 Basic 1 Basic
Cheese & Onion Bread
Small
Water 1 cup
Skimmed milk powder 2 tbsp
Sugar 2 tbsp
Salt 1 tsp
Dried onion granules or flakes 21/2 tbsp
Danish blue 1/2 cup -80g
Strong white bread flour 3 cups
Fast action yeast 3/4 tsp
Use setting 1 Basic
**Do not use onion salt.
Raisin Bread
Small
Water 11/8 cups
Skimmed milk powder 21/2 tbsp
Castor sugar 1/4 tbsp
Salt 11/4 tsp
Cinnamon 3/4 tsp
Sunflower oil 21/2 tbsp
Strong white bread flour 3 cups
Fast action yeast 1 tsp
Raisins* 1/2 cup
Use setting 1 Basic
*Add raisins at time indicated ‘baking cycle times’
page 20.

17
Sun-Dried Tomato Loaf
Small Large
Water 1 cup 13/8 cups
Olive oil 2 tbsp 21/2 tbsp
Sunflower oil 21/2 tbsp 3 tbsp
Salt* 11/4 tsp 11/2 tsp
Sugar 2 tbsp 21/2 tbsp
Dried mixed herbs 11/2 tsp 2 tsp
Strong white bread flour 3 cups 4 cups
Fast action yeast 3/4 tsp 1 tsp
Sun-dried tomatoes 3/8 cup 1/2 cup
Use setting 1 Basic 1 Basic
*Salt could be omitted as sun dried tomatoes are
high in salt.
Malt Loaf
Small
Water 7/8 cup
Salt 1 tsp
Sunflower oil 2 tbsp
Black treacle 1/4 cup
Malt extract 1/4 cup
Plain flour 21/2 cup
Fast action yeast 1 tsp
Sultanas* 1/4 cup
Use setting 1 Basic
*Add sultanas at time indicated ‘baking cycle
times’ page 20.
Olive Bread
Small Large
Water 7/8 cup 13/8 cups
Skimmed milk powder 21/2 tbsp 3 tbsp
Salt 11/4 tsp 11/2 tsp
Sugar 2 tbsp 21/2 tbsp
Sunflower oil 21/2 tbsp 3 tbsp
Dried mixed herbs 11/2 tsp 2 tsp
Strong white bread flour 21/2 cups 31/2 cups
Strong wholemeal flour 1/2 cup 1/2 cup
Fast acting yeast 3/4 tsp 1 tsp
Chopped olives* 1/2 cup 3/4 cup
Use setting 1 Basic 1 Basic
*Add olives at time indicated ‘baking cycle times’
page 20.
Pizza Loaf
Small Large
Water 11/4 cup 11/2 cups
Strong brown flour 2 cups 2 cups
Strong white flour 1 cup 2 cups
Skimmed milk powder 11/2 tbsp 2 tbsp
Sugar 1 tbsp 11/2 tbsp
Salt 1 tsp 11/2 tsp
Sunflower oil 1 tbsp 11/2 tbsp
Dried oregano 2 tsp 2 1/2 tsp
Fast acting yeast 3/4 tsp 1 tsp
Pepperoni 75g 100g
Stuffed olives* 1/2 cup 3/4 cup
Use setting 1 Basic 1 Basic
*Add olives at time indicated ‘baking cycle times’
page 20.
Cheddar Pepper Bread
Small
Water 1 cup
Skimmed milk powder 2 tbsp
Worcester sauce 2 tsp
Salt 11/2 tsp
Sugar 2 tbsp
Black pepper 1/4 tsp
Dry mustard 1 tsp
Mature cheddar 1/4 cup
Strong white flour 3 cups
Fast action yeast 3/4 tsp
Use setting 1 Basic

18
2. Recipes for French Bread
French Bread
Small Large
Water 1 cup 11/4 cup
Skimmed milk powder 2 tbsp 21/2 tbsp
Sugar 1 tbsp 11/4 tbsp
Salt 1 tsp 11/4 tsp
Sunflower oil 1 tbsp 11/2 tbsp
Strong white bread flour 3 cups 4 cups
Fast action yeast 1 tsp 11/4 tsp
Use setting 2 French 2 French
3. Recipes for Wholewheat Bread
Wholewheat bread
Small Large
Water 11/8 cup 15/8 cup
Skimmed milk powder 11/2 tbsp 3 tbsp
Sunflower oil 2 tbsp 3 tbsp
Brown sugar 3 tbsp 5 tbsp
Salt 11/4 tsp 2 tsp
*Strong wholemeal bread flour 3 cups 4 cups
Fast action yeast 1 tsp 11/4 tsp
Use setting 3 Wholewheat 3
*Substitute 1 cup of strong white bread flour for a
lighter texture.
Granary Loaf
Small Large
Water 11/8 cup 15/8 cup
Skimmed milk powder 2 tbsp 3 tbsp
Soft brown sugar 21/2 tbsp 5 tbsp
Salt 11/4 tsp 2 tsp
Sunflower oil 2 tbsp 3 tbsp
Granary malted brown bread flour 3 cups 4 cups
Fast action yeast 1 tsp 2 tsp
Vitamin C tablet* 1 x 100mg 1 x 100mg
Use setting 3 Wholewheat 3
*Optional: By adding a vitamin C tablet, the rise of
the bread can be improved. Crush tablet between
2 teaspoons and add.
**Substitute 1 cup strong white bread flour for a
lighter texture.
Rapid
(This function is available on basic, wholewheat
and french settings).
Basic White Bread
Small Large
Water 11/8 cup 11/2 cups
Skimmed milk powder 2 tbsp 3 tbsp
Sugar 2 tbsp 3 tbsp
Salt 11/4 tsp 2 tsp
Sunflower oil 2 tbsp 3 tbsp
Strong white bread flour 3 cups 4 cups
Fast action yeast 11/2 tsp 2 tsp
Use setting 1 Rapid 1 Rapid
*Use water at 35-45°C.
French Bread
Large
Water 11/4 cup
Skimmed milk powder 21/2 tbsp
Sugar 11/4 tbsp
Salt 11/4 tsp
Sunflower oil 11/2 tbsp
Strong white softgrain bread flour 4 cups
Fast action yeast 11/2 tsp
Use setting 1 Rapid
*Use water at 35-45°C.
Wholewheat Bread
Large
Water 15/8 cup
Skimmed milk powder 3 tbsp
Brown sugar 5 tbsp
Salt 2 tsp
Sunflower oil 3 tbsp
Strong white softgrain bread flour 4 cups
Fast action yeast 2 tsp
Use setting 3 Rapid
*Use water at 35-45°C.

19
4. Sweet
Mixed Fruit Loaf
Small
Water 11/8 cups
Skimmed milk powder 21/2 tbsp
Castor sugar 1/4 cup
Salt 11/2 tsp
Sunflower oil 21/2 tbsp
Strong white bread flour 3 cups
Nutmeg 3/4 tsp
Fast action yeast 1 tsp
Dried mixed fruit* 1/2 cup
Use setting 4 Sweet
*Add fruit at time indicated ‘baking cycle times’
page 20.
Chocolate Bread
Small
Water 1 cups
Egg (beaten) 1 medium
Skimmed milk powder 1 tbsp
Sunflower oil 1 tbsp
Castor sugar 1/2 cup
Salt 1/2 tsp
Walnuts (chopped) * optional 1/4 cups
Strong white bread flour 21/8 cups
Cocoa powder 1/2 cup
Fast action yeast 1/2 tsp
Use setting 4 Sweet
*Add walnuts at time indicated ‘baking cycle times’
page 20.
5. Recipes for Fastbake Small
Fastbake White Bread
Small
Water 11/8 cups
Skimmed milk powder 21/2 tbsp
sugar 2 tbsp
Salt 11/2 tsp
Sunflower oil 21/2 tbsp
Strong white bread flour 3 cups
Nutmeg 3/4 tsp
Fast action yeast 2 tsp
Use setting 5 Fastbake
* Use water between 35 and 45°C.
6. Recipes for Fastbake Large
Fastbake White Bread
Large
Water 11/2 cup
Skimmed milk powder 3 tbsp
sugar 21/2 tbsp
Salt 21/2 tsp
Sunflower oil 4 tbsp
Strong white bread flour 4 cups
Fast action yeast 21/2 tsp
Use setting 6 Fastbake
* Use water between 35 and 45°C.

20
Mixed Fruit Cake
Ingredient group 1
Butter (softened) 3/4 cup
Water 1/4 cup
Beaten eggs 2 medium
Lemon juice 2 tsp
Dried mixed fruit 1 cup
Ingredient group 2
Plain flour 2 cups
Baking powder 11/2 tsp
Castor sugar 1/2 cup
Ground cinnamon 1/2 tsp
Ground nutmeg 1/2 tsp
Use setting 7 Cake
Method
Follow method given for standard cake mix.
Coconut Cake
Melted butter or margarine 1/2 cup
Castor sugar 3/4 cup
Beaten egg 2 Large
Desiccated coconut 12/3 cup
Self raising flour 1 cup
Lemon juice 11/2 tsp
Use setting 7 Cake
Method
Mix all the ingredients in a bowl before adding to
breadmaker.
8. Recipes for Dough
See other tips page 12.
White Bread Rolls
Water 11/4 cups
Skimmed milk powder 1 tbsp
Sugar 2 tbsp
Salt 11/2 tsp
Sunflower oil 2 tbsp
Strong white bread flour 31/4 cups
Fast action yeast 11/4 tsp
Use setting 8 Dough
Method
1. Knead and shape the dough into 6 rolls.
2. Place on a greased baking tray.
3. Brush lightly with melted butter.
4. Cover for 20-25 minutes.
5. Allow to rise until they are double in size and
glaze
6. Bake for approx 15-20 minutes at 190°C, 375°F
gas mark 5.
7. Recipes for Cakes
Important
The cakes produced in this breadmaker will
not rise to fill the pan completely, they will be
approximately 55mm (2”) tall. The standard cake
is a Madeira type which is moist, rich and dense
in texture. Adjustments to the recipe may be
required for personal taste - less butter and sugar
to reduce the richness, less water and/or eggs to
reduce moisture.
Variations
Cherries - 1/2 cup cherries halved (wash
thoroughly to remove the excess syrup) and allow
them to drain and dry on absorbent paper; or
mixed fruit - 1/2 cup or chocolate chips - 1/4 cup
Add any of these variations into the breadpan last,
on top of the other ingredients.
Parkin
Water 1/2 cup
Skimmed milk powder 2 tbsp
Butter (softened) 1/4 cup
Black treacle 3 tbsp
Golden syrup 4 tbsp
Self raising flour 11/2 cups
Salt 1/2 tsp
Ground ginger 1/2 tsp
Quaker oats 3/4 cup
Egg beaten 1
Use setting 7 Cake
Madeira Cake
Ingredients group 1
Butter (softened) 3/4 cup
Vanilla essence 1/4 tsp
Eggs (beaten) 3 medium
Lemon juice 2 tsp
Ingredients group 2
Plain flour 15/8 cup
Baking powder 2 tsp
Castor sugar 3/4 cup
Use setting 7 Cake
Method
1. Mix group 1 together in a separate bowl.
2. Sieve group 2 together in a second bowl.
3. Combine groups 1 and 2 together until mixed.
4. Pour mixture into breadpan.