Russell Hobbs 23620GCC User manual

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23620GCC
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Read the instructions, keep them safe, pass them on if you pass the appliance on. Remove all packaging
before use.
IMPORTANT SAFEGUARDS
Follow basic safety precautions, including:
This appliance can be used by children aged from 8 years and above and
persons with reduced physical, sensory or mental capabilities or lack of
experience and knowledge if they have been supervised/instructed and
understand the hazards involved. Children shall not play with the appliance.
Cleaning and user maintenance shall not be done by children unless they
are older than 8 and supervised. Keep the appliance and cable out of reach
of children under 8 years.
Don’t connect the appliance via a timer or remote control system.
¬ The surfaces of the appliance will get hot.
If the cable is damaged, it must be replaced by the manufacturer, its service
agent, or someone similarly qualied, to avoid hazard.
H Don’t immerse the appliance in liquid.
• Don’t use the appliance near or below combustible materials (e.g. curtains).
• Don’t cover the appliance or put anything on top of it.
• Unplug the appliance when not in use, before moving and before cleaning.
• Don’t use accessories or attachments other than those we supply.
• Don’t use the appliance for any purpose other than those described in these instructions.
• Don’t operate the appliance if it’s damaged or malfunctions.
• To stop the appliance, press the Ibutton, and hold it down for 2 seconds.
HOUSEHOLD USE ONLY
DIAGRAMS
1. Window
2. Control panel
3. Handle
4. Bread pan
5. Shaft
6. Paddle
BEFORE USING FOR THE FIRST TIME
Clean the appliance, to remove manufacturing dust, etc.
HOW IT WORKS  IN BRIEF
1. Choose a recipe.
2. Put the ingredients into the bread pan in the correct order – this is essential.
3. Put the bread pan into the appliance and close the lid.
4. Use the menu Zbutton to choose a program (1-12).
5. Use the crust colour ghhbutton to move the arrow on the top of the display to light gmedium h
, or dark h.
6. Use the size button FGH to move the arrow on the bottom of the display to small F(500g), medium
G(750g), or large H(1kg).
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7. Use the + and – buttons to set the timer (optional).
8. Press the Ibutton to start the program.
9. The display will count down, then beep when it’s nished.
10. After the beep, the appliance will keep warm for an hour, on programs 1, 2, 3, 5, 8, 9, 10, and 11.
PREPARATION
1. Sit the appliance on a stable, level, heat-resistant surface.
2. Leave a space of at least 50mm all round the appliance.
3. Open the lid.
4. Use the handle to pull the bread pan up and out of the appliance.
5. Fit the paddle to the shaft in the bottom of the bread pan.
6. The shaft and the hole in the paddle are D-shaped.
7. Set out a wire tray (for the bread), a heatproof mat (for the bread pan), and oven gloves.
8. It’s important that ingredients are measured accurately.
9. Use the same measuring spoons for all the ingredients.
10. Level the spoons with the back of a knife.
11. Don’t use a measuring jug – electronic scales are much more accurate, so weigh the water.
12. 1 millilitre of water weighs 1 gram, so we’ve shown the water in the recipes as grams (g), rather than
millilitres (ml).
13. If you still want to use a measuring jug, 1 millilitre of water weighs 1 gram, you may replace grams “g”
with millilitres “ml”, but the results may not be consistent.
14. If you’re using a recipe from elsewhere, replace millilitres (ml) of water with grams (g) for accuracy.
15. It’s important that you add the ingredients in the correct order. We’ve numbered them, to make it
easy.
16. First, add the liquid. It’s usually water, but it might include milk and/or eggs. Water/milk must be warm
(20°C-25°C/68°F-77°F). Both hot and cold water will inhibit the yeast.
17. Add sugar and salt, if required.
18. Add wet ingredients – honey, syrup, molasses ...
19. Add dry ingredients – our, dried milk, herbs, spices ...
20. Finally – add the dried yeast (or baking powder/baking soda). Lay it on top, and don’t get it wet, or it’ll
start working too soon.
• If you’re using the timer, it’s even more important that the yeast and water are well separated.
• Nuts, raisins, etc. are normally added during the second kneading.
LOAD UP
1. Clean any spillage o the bread pan.
2. Lower the bread pan into the appliance.
3. You may have to turn the drive slightly to allow it to t.
4. Close the lid.
SWITCHING ON
1. Put the plug into the power socket.
2. The appliance will beep.
3. The display shows 1P (program 1, with medium crust), then 3:20 (the program duration).
4. Use the menu Zbutton to choose a program (1-12).

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CRUST COLOUR
1. Use the crust colour ghhbutton to move the arrow on the top of the display to light g, medium h
, or dark h.
• Light g(display = L), medium h(display = P), dark h(display = H)
• This function only works with programs 1, 2, 3, and 5.
SIZE
1. Use the size button FGH to move the arrow on the bottom of the display to small F(500g), medium
G(750g), or large H(1kg).
2. These sizes are approximate – think of them as small, medium, and large.
3. This function only works with programs 1, 2, 3, 5, and 8.
THE TIMER
• Use the timer to set the nishing time up to 13 hours ahead (including recipe time).
• This function only works with programs 1, 2, 3, and 5.
• Don’t use the timer with a recipe containing fresh milk, yoghurt, cheese, eggs, fruit, onions, or
anything that might go o if left for a few hours in a warm moist environment.
• Leaving the ingredients together for an extended period will inevitably cause some interaction,
especially on a hot or humid day
• Don’t use moist ingredients like fruit.
• Add any nuts or raisins after the our
1. Decide when you want your bread to be ready, e.g. 1800.
2. Check the time now, e.g. 0700.
3. Calculate the dierence between the two times, e.g. 11 hours.
4. Use the +and -buttons to change the time shown on the display from the program time to the time
you’ve just calculated (e.g. 11 hours).
5. Each press will decrease -or increase +the time displayed by 10 minutes
6. You can’t reduce the time to less than the program time.
7. The maximum time which can be shown on the display is 13 hours.
START THE APPLIANCE
1. Press the Ibutton to start the program.
2. The appliance will beep.
3. The display will count down, then beep when it’s nished.
4. If you’re using program 3, kneading won’t start for 30 minutes, while the ingredients are warmed.
5. Have a look at the dough (through the window) after 30 minutes of kneading.
6. If you see any unincorporated ingredients round the walls of the bread pan, open the lid, scrape them
into the dough with a spatula, then close the lid.
7. Scrape only the walls, to avoid the paddle.
FINISHED?
1. To stop the appliance, press the Ibutton, and hold it down for 2 seconds.
2. For best results, remove the bread as soon as it is nished. If you don’t stop it, the appliance will
keep the bread warm for an hour. It will then beep 10 times, and switch o.
3. Unplug the appliance.
4. Steam and hot air will escape when you lift the lid.
5. Wear oven gloves.
6. Open the lid.
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7. Use the handle to pull the bread pan up and out of the appliance.
8. Turn the bread pan upside down and shake it to release the bread.
9. You may have to run a heatproof plastic or wooden spatula round the inside of the bread pan.
10. Put the bread on the wire tray to cool for 20-30 minutes before cutting.
11. Put the bread pan on the heatproof mat.
12. Check that the paddle is still in the bread pan.
13. If the paddle is in the bread, dig it out of the bread with a plastic or wooden spatula.
14. Before reusing the appliance, let it cool, and clean it.
15. If the appliance is too hot, the display will show an error message.
NUTS, RAISINS, ETC
• Nuts, raisins, etc. are normally added during the second kneading.
• The appliance will beep 15 times when it wants them.
• The beeps come about 22 minutes after the start of programs 1 and 5, but 47 minutes after the start
of program 3.
• This function only works with programs 1, 3, and 5.
• If you’re using fresh fruit or vegetables, dry them with kitchen paper.
• The appliance will beep 15 times when it wants them:
1. Open the lid.
2. Sprinkle the new ingredients over the dough.
3. Close the lid.
THE PROGRAMS
1 BASIC
For basic white bread, or recipes based on white bread dough.
2 FRENCH
For French-type bread, with a lighter texture and crispier crust. Recipes suitable for this program don’t
normally use butter (or margarine) or milk. It will only stay fresh for a few hours.
3 WHOLEWHEAT/WHOLEMEAL
The heavier our needs preheating for about 30 minutes before kneading. Loaves tends to be smaller and
denser. They don’t work very well with the timer.
4 CAKE
For cake and batter recipes, rather than dough, usually using baking powder or baking soda as the raising
agent, rather than yeast.
5 SWEET
For sweeter bread recipes, often containing fruit or dried fruit.
6 DOUGH
This uses the appliance as a mixing/kneading machine.
Remove the dough as soon as the program has nished.
Punch it back, cover, and let it rest for ten minutes or so before cutting/shaping.
7 JAM
This preheats the ingredients, then boils them. Allow plenty of room for the jam to expand when boiling. If
jam gets into the appliance, it will be dicult to clean.
Take care – hot jam can give you a nasty burn.
8 SANDWICH
This makes a loaf with a loose texture and a thin crust, ideal for making sandwiches.
9 GLUTENFREE
Gluten-free bread uses other substances to give the dough elasticity and bounce. The bread is denser and
coarser than bread made with strong our.

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10 FASTBAKE I
11 FASTBAKE II
These are variations on the basic program, with reduced kneading, rising, and baking times.
They cut the program times to 55 and 80 minutes respectively
The loaves will be smaller, denser, and coarser than normal, and any additional ingredients (raisins, nuts,
etc.) may be mashed, or unevenly distributed
12 SPECIALITY
This program is specially designed for the malt loaf recipe.
INGREDIENTS
FLOUR
The type of our used is important. You can’t use “ordinary” plain our for making bread. Buy our with
“strong” or “bread” in its title. The commonest is normally marketed as strong white our. These “strong” or
“bread” ours contain more gluten than ordinary baking our. Gluten is the protein that gives the bread its
structure and texture. It retains the carbon dioxide produced by the yeast, putting the elasticity, the
bounce, into the dough.
OTHER BREAD FLOURS
These include strong brown our, strong wholemeal, and whole wheat bread making ours. These have
lower levels of gluten than strong white our. Brown loaves tend to be smaller and denser than white
loaves. Generally, if you substitute strong white our for half of the brown our in a recipe, you can make
bread with a “brown bread” avour and a “white bread” texture.
YEAST
1. Yeast is a living organism. Given moisture, food, and warmth, the yeast releases carbon dioxide, which
make the dough rise.
2. We recommend using “dried active yeast”, also known as “dry active yeast”, and “instant yeast” or
“easy blend dried yeast”. These are usually sold in 7 gram sachets and don’t have to be dissolved in
water rst.
3. If you don’t use all the yeast in a sachet, throw the remainder away.
4. Don’t use fresh or tinned yeast – they won’t work with your appliance.
5. Check the “best before” date on the sachet of yeast.
6. You may also see “fast action’ or “bread machine” yeast – really potent yeasts that can make dough
rise up to 50% faster. If you use these, you’ll need to experiment to get the best results. You could
start by trying them with programs 10 and 11.
LIQUID
• The liquid ingredient is normally water or milk, or a mixture of these.
• Water makes a crisp crust. Milk makes a softer crust.
• Water/milk must be warm (20°C-25°C/68°F-77°F).
• Some recipes call for hand-hot water (that’s 35°C-50°C/95°F-122°F), to speed up the process. Only the
fast yeasts can handle this temperature.
• Don’t use milk with the timer.
BUTTER/FAT
These make the dough tender, enhance the avour, and retain moisture, making the bread keep fresh
longer. Margarine or olive oil can be used instead of butter, but they are less eective. Do not use low fat
spread.
SUGAR
Sugar feeds the yeast, adds avour, texture, and helps with browning the crust. Some sachets of yeast do
not need sugar to activate.
You may use honey, syrup, or molasses instead of sugar, provided you adjust the liquid ingredient
compensate.
Don’t use articial sweeteners.
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SALT
Salt adds avour, and helps control the yeast, to prevent the bread rising too much, then collapsing.
EGGS
Eggs make bread richer and more nutritious, add colour, and help with structure and texture. If you add
eggs, adjust the other liquid ingredients.
HERBS AND SPICES
These can be added at the beginning, along with the main ingredients.
Dried cinnamon, ginger, oregano, parsley, and basil add avour and interest. Use in small quantities (a
teaspoon).
Fresh herbs, like garlic and chives may contain enough liquid to upset the balance of the recipe, so adjust
the liquid content.
NUTS, RAISINS, ETC
Dried fruit and nuts should be chopped nely; cheese should be grated; chocolate chips must be chips, not
lumps. Don’t add too much, or the bread may not rise.
When using fresh fruit and nuts, you may need to adjust the liquid ingredient to compensate.
STORING BREAD
Store bread for a couple of days at room temperature, in a polythene bag with the air squeezed out.
To freeze bread, let it cool, put it in a polythene bag, suck all the air from the bag, then seal it.
Don’t put bread in the fridge. The chemical reactions involved in bread going stale work best at fridge
temperatures.
KITCHEN TEMPERATURE
The appliance works best in a kitchen with a temperature of 15-34°C (59-93°F).
POWER CUTS
If a power cut lasts less than 7 minutes, the appliance will compensate.
If the power cut is more than 7 minutes, the program will fail.
Unplug, empty, and clean the appliance.
ERROR MESSAGES
If the appliance is too hot, the display will show an error message.
This will be an odd set of letters and/or numbers.
To stop the appliance, press the Ibutton, and hold it down for 2 seconds.
Let the appliance cool, and try again.
If this doesn’t work, then the appliance isn’t overheating, it’s broken.
CARE AND MAINTENANCE
1. Unplug the appliance and let it cool.
2. If the paddle has stuck to its shaft, ll the bread pan with warm water, to soften dough residues and
allow the paddle to be removed. Don’t leave it to soak.
3. If the inside of the paddle gets clogged with our, soak it in warm water, then clean with a wooden
toothpick.
4. Wipe all surfaces with a clean damp cloth.
5. Hand wash the bread pan and paddle, rinse, and dry.
` You may wash these parts in a dishwasher.
Put the paddle, on its own, in a compartment of the cutlery basket.
If you use a dishwasher, the harsh environment inside the dishwasher will aect the surface nishes.
The damage should be cosmetic only, and should not aect the operation of the appliance.

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RECIPES
Many external factors aect the taste and texture of your bread (e.g. yeast type, our type, sugar type,
kitchen temperature, even air pressure and height above sea level).
The recipes supplied have been designed specially for this appliance.
If you want to experiment, use the recipes as a guide, taste the results, and keep notes.
It’s best to change only one thing at a time so you know what is responsible for the result you get.
If you already have bread recipes, or nd recipes in other publications, compare them with the recipes
given here, to nd out which program to try rst, then experiment till the results match your desires.
Be careful with quantities when using other recipes. For the rst trial, don’t ll the bread pan above about a
quarter full, certainly not as much as a third full. If you overll the bread pan, ingredients may burn on to
the element and clog the drive.
IT’S IMPORTANT THAT YOU ADD THE INGREDIENTS IN THE CORRECT ORDER.
We’ve numbered them, to make it easy.
Basic (Program 1)
Step Ingredient i 500g j 750g k 1kg
1Water 200g 300g 400g
2 Olive oil 15g 20g 30g
3 Salt 8g 12g 16g
4 Caster sugar 15g 20g 30g
5 Dried milk powder 7g 10g 14g
6 Strong white bread our 300g 450g 600g
7 Yeast 4g 5g 7g
Note: The program will beep after 22 minutes to remind you to add nuts, raisins, etc. to your
breadmaker if your are using them in your recipe.
French (Program 2)
Step Ingredient i 500g j 750g k 1kg
1Water 200g 300g 400g
2 Salt 8g 12g 16g
3 Sugar 15g 20g 30g
4 Strong white bread our 300g 450g 600g
5 Yeast 4g 5g 7g
Wholewheat (Program 3)
Step Ingredient i 500g j 750g k 1kg
1Water 200g 300g 400g
2 Olive oil 15g 23g 30g
3 Salt 6g 10g 16g
4 Caster sugar 12g 16g 24g
5 Dried milk powder 6g 9g 12g
6 Strong wholewheat bread our 150g 220g 300g
7 Strong white bread our 150g 220g 300g
8 Yeast 4g 5g 7g
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Note: The program will beep after 47 minutes to remind you to add nuts, raisins, etc. to your
breadmaker if your are using them in your recipe.
Cake (Program 4)
Step Ingredient Quantity
1 Lemon juice 3g
2Egg 2
3 Vanilla extract 2g
4 Butter (melted) 38g
5 Mixed dried fruit 132g
6 Plain our 188g
7 Soft brown sugar 113g
8 Cinnamon 2g
9 Nutmeg 1g
10 Baking powder 7g
Note: If the butter isn’t melted, the recipe won’t work. If, during the rst 30 minutes of the
program, ingredients stick to the walls of the loaf tin, use a soft spatula to help incorporate them
into the mixture. Once the program nishes, leave the cake in your breadmaker for 15-20
minutes with the lid closed. The residual heat will complete the cooking of the cake.
Chocolate Bread (Sweet, Program 5)
Step Ingredient i 500g j 750g k 1kg
1 Milk 200g 300g 400g
2 Olive oil 15g 23g 30g
3 Salt 8g 12g 16g
4Egg 1 2 3
5 Caster sugar 30g 45g 60g
6 Vanilla extract 1g 2g 3g
7 Strong wholewheat bread our 300g 450g 600g
8 Cocoa powder 25g 40g 50g
9 Yeast 4g 5g 7g
10 Chocolate chips (dark, milk or
white or a mixture) 150g 210g 300g
Pizza Dough (Dough, Program 6)
Step Ingredient Quantity
1Water 250g
2 Olive oil 15g
3 Salt 22g
4 Caster sugar 64g
5 Strong white bread our 400g
6 Yeast 3g
7 Mixed herbs (optional) 1g
Remove from the loaf tin, work into a ball on a oured surface, then leave to rest under a clean cloth for
about 15 minutes. If the dough is sticky, add a little extra our and it’ll form a nice ball as you work it in.