Russell Hobbs 27260 User manual

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27260

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Read the instructions, keep them safe, pass them on if you pass the bread maker on.
Remove all packaging, but keep it till you know the bread maker works.
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.
If the cable is damaged, return the appliance, to avoid hazard.
¬ The surfaces of the appliance will get hot.
iDo not immerse in any liquid.
• Don’t touch internal surfaces till your bread maker has cooled down fully.
• Keep clear of the vents in the sides and back of your bread maker.
• Don’t plug your bread maker in till after you’ve placed the ingredients into the loaf tin and fitted it
into your bread maker.
• Unplug your bread maker before inserting or removing the loaf tin.
• Sit your bread maker on a stable, level, heat-resistant surface.
• Leave a clear space of at least 5cm all round your bread maker when in use.
• Don’t use your bread maker near or below curtains or other combustible materials.
• Don’t cover your bread maker or put anything on top of it.
• Unplug your bread maker when not in use, before moving and before cleaning.
• Don’t use accessories or attachments other than those we supply.
• Don’t use your bread maker for any purpose other than those described in these instructions.
• Don’t use metal or sharp tools on the loaf tin or paddle.
• Don’t use your bread maker if it’s damaged or malfunctions.
HOUSEHOLD USE ONLY
PARTS
1. Window
2. Control panel
3. Handle
4. Loaf tin
5. Shaft (inside loaf tin)
6. Paddle
• Hook to remove paddle
`Dishwasher safe

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BEFORE FIRST USE
Before using your bread maker for the first time, wash the inside of the loaf tin and paddle with hot, soapy
water. Rinse and dry thoroughly.
Wipe the inside and outside of your bread maker with a damp cloth or sponge.
CONTROLS
Menu F
Use the menu button to select one of the 12 programs. Basic, French, Wholewheat, Cake, Sweet, Dough,
Jam, Sandwich, Gluten Free, Fastbake I, Fastbake II, Speciality. See PROGRAMS for more information.
Crust Colour ABC
Use the crust colour button to select the crust colour you are making. The tin the display will show the
selected colour. The options are:
ALight, BMedium, CDark
This function is not applicable for the Dough, Jam or Sandwich programs.
Size DE
Use the size button to select the size of loaf you want. The sin the display will show the selected size. The
options are:
D750g, E1 kg
This function is not applicable for the Fastbake I and II, Speciality, Cake, Jam, Dough programs.
Start/Stop I/O
This button starts or stops the program. Press and hold for 2 seconds to stop a program that is currently
running.
Timer ud
You may use the timer to set the finishing time for certain programs up to 13 hours ahead. This function is
not applicable for the Jam/ Fastbake I/ Fastbake II. See USING THE TIMER/DELAY FUNCTION for more
information.
PROGRAMS
Basic For basic white bread, or recipes based on white bread dough.
French This program makes French-type bread, with a lighter texture and crispier crust. Recipes
suitable for this program don’t normally use butter (or margarine) or milk.
Wholewheat The heavier flour needs preheating for about 30 minutes before kneading.
Wholewheat/wholemeal loaves tend to be smaller and denser.
Cake This program is for cake and batter recipes, which generally use baking powder or
baking soda as the raising agent rather than yeast
Sweet This program is used for sweeter bread recipes, often containing fruit.
Dough This program uses the breadmaker as a mixing/ kneading machine.
Jam This program preheats the ingredients then boils them. This is the basic method for
making fruit based jam.
Sandwich This program provides a loaf with a loose texture and a thin crust, ideal for making
sandwiches.
Gluten-free Gluten-free bread uses other substances to give the dough elasticity and bounce.
Gluten-free loaves tend to be denser and coarser than bread made with strong flour.

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Fastbake I
(750g),
Fastbake II
(1kg)
These programmes cut the baking times to 85 minutes. Your bread will be smaller,
denser and coarser than normal, and additional ingredients (raisins, nuts etc.) may be
crushed or unevenly distributed. The water temperature should be 45 - 50 degrees C
to help speed up the process.
Speciality This program is specifically designed for the malt loaf recipe.
PREPARING YOUR BREAD MAKER
1. Sit the bread maker on a stable, level, heat-resistant surface. Don’t plug it in yet.
2. Open the lid and remove the loaf tin.
3. Fit the paddle to the shaft in the bottom of the loaf tin (Fig A).
4. Measure the ingredients and have them all to hand ready to add to the loaf tin.
USING YOUR BREAD MAKER
1. Place the ingredients into the loaf tin. Put them into the tin in the order that they are listed in the
recipe. Don’t let the yeast come into contact with the sugar or the salt. Add it last on top of the other
ingredients keeping it away from the sugar and the salt.
2. Fit the loaf tin into your bread maker as shown (Fig B) and turn it clockwise until it clicks. Lower the
loaf tin handle and close the lid.
3. Plug in your bread maker then use the menu button to select the program you want.
4. Select the loaf size (if the program allows) using the size button. Select the crust colour (if the
program allows) using the crust colour button.
5. Set the timer if you are going to use it. See USING THE TIMER.
6. Press the I/O button once to start the program. Your bread maker will beep to let you know the
program is running.
• The program will start and the remaining time will be shown on the display. Once the program has
finished, your bread maker will beep. We recommend that you remove the bread as soon as it is
baked but if you are unable to, there is a keep warm feature available. Bread will be automatically
kept warm for 60 minutes after baking. If you want to take the bread out straight away, end the
program using the I/O button.
• Have a look at the dough through the window after about 30 minutes of kneading (15 minutes for the
gluten-free program). If you spot any unincorporated ingredients round the walls of the loaf tin, use a
non-metallic soft spatula to ease them away from the walls back into the dough.
• Don’t open the lid unless you absolutely have to – then close it again as soon as possible.
ENVIRONMENT
The machine may 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.
USING THE TIMER/DELAY FUNCTION
Only the Basic, French, Wholewheat, Cake, Sweet, Dough, Sandwich, Gluten Free and Speciaility programs
allow you to use the timer. You may use the timer to set the finishing time up to 13 hours ahead (this
includes the recipe time).
1. Decide when you want your bread to be ready (e.g. 6 p.m.)
2. Check the current time (e.g. 7 a.m.)
3. Calculate the difference between the two times (e.g. 11 hours)

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4. Use the u and d buttons to change the time shown on the display from the program time to the
time you’ve just worked out (e.g. 11 hours)
5. When you’ve set the time press the I/O button.
• Don’t use the timer with a recipe containing easily perishable ingredients such as eggs, fresh milk,
fruits, onions, etc.
• If you’re using the timer, it’s even more important to make sure that the yeast (or baking powder/
baking soda) and the water or other liquids are well separated.
• The overall time shown on the display will include the delay time you have set, and the selected
program run time.
REMOVING THE BREAD
1. Press the start/stop button. The display will revert to program number and duration.
2. Unplug your bread maker.
3. Put on oven gloves and carefully open the lid. Beware of escaping steam.
4. Raise the loaf tin handle and turn the loaf tin counter clockwise until it stops. Lift the loaf tin straight
up and out of your bread maker.
5. Turn the loaf tin upside down and shake it to release the bread. If the bread won’t come out, run a
heatproof plastic or wooden spatula round the inside of the loaf tin – don’t use anything metal or
sharp, to avoid scratching the non-stick surface.
6. If the paddle gets stuck in the loaf, use the supplied hook to remove it.
7. Put the bread on a wire tray to cool.
8. Put the loaf tin on a heatproof mat and leave it to cool.
9. Check that the paddle isn’t embedded in the loaf. If it is, use something blunt (to avoid damaging the
paddle) to gently ease the paddle out of the bread.
• As it cools, moisture in the bread evaporates, drying it out and firming it up. For best results, let the
bread sit for 20-30 minutes before cutting.
• Cutting the bread while it’s still warm and moist may make it soggy.
STORING BREAD
Your bread won’t keep like commercially manufactured bread. It’s best eaten fresh, but you can store it 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, try and squeeze as much air as you can from the bag then seal it. Don’t put
bread in the fridge because it will go stale even faster.
INGREDIENTS
Flour
Buy flour labelled “strong” or “bread”. These flours contain more gluten than ordinary baking flour. Gluten
is the protein that gives the bread its structure and texture. It retains the carbon dioxide produced by the
yeast putting the elasticity into the dough.
Other flours include strong brown or “Farmhouse” flour, strong wholemeal, and whole wheat bread
making flours (note that “wholemeal” and “wholewheat” are the same). These flours contain lower levels of
gluten than strong white flour so brown loaves tend to be smaller and denser than white loaves.
Gluten-free flours do not contain the protein that strengthens and binds dough in baking. Additives such
as Xanthan gum are used as a substitute to the gluten naturally found in wheat flours. We recommend a
commercially available gluten-free bread flour mix suitable for bread machines. It is important to note that
gluten-free doesn’t necessarily mean wheat free.

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Yeast
During bread making, yeast creates carbon dioxide gas which forms bubbles which are trapped in the
dough making it rise. Only use dried yeast marked “fast action”, “instant”, “easy bake”, “quick” or similar.
Most yeasts that are branded as suitable for bread machines will work well. Don’t use fresh yeast in your
bread maker. Check the “best before” date on yeast.
Liquid
The liquid ingredient is normally water although milk can also be used. Water makes a crispier crust. Milk
gives a softer crust with a velvety texture. The liquid should be warm (34-38ºC). Too hot or too cold will
inhibit the yeast. One simple method is to add 2 parts of cold liquid to 1 part boiling. For example, if the
recipe requires 300g of water, add 200g of cold water to 100g of boiling water. The result will be at just the
right temperature. Don’t use milk if you are going to use the timer. It might curdle before the bread
making process starts.
Butter/Oil
Where used, these make the dough more tender and enhance the flavour, giving the finished loaf a richer
quality. They help to retain moisture, making the bread keep fresh longer. We don’t recommend using any
type of low fat spread.
Sugar
Sugar adds flavour and texture, and helps with browning the crust. Honey, syrup, or molasses may be used
instead of sugar, provided the liquid ingredient is adjusted to compensate.
Salt
Salt helps to control the growth of the yeast. Without salt, the bread could rise too much, then collapse. It
also adds to the flavour. Keep it away from the yeast till the last minute, or it might inhibit the yeast.
Eggs
Eggs are used in some recipes to make your bread richer and more nutritious, add colour, and help with
the structure and texture.
RECIPES
• The recipes in this booklet have been designed specially for this bread maker.
• If you want to experiment, use the recipes as a guide, but vary the ingredients, vary the quantities,
taste the results. Keep notes. Write down what changes you make, and you’ll build up a range of
recipes which suit your taste. Keep notes of the not-so-successful ones too so you know what not to
do next time.
• You’ll find it’s best to change only one ingredient at a time – if you change more than one, you won’t
know which one was responsible for the effect you got.
• If you already have bread recipes, or find recipes in other publications, compare them with the
recipes given here, to find out which program to try first, then experiment for the best results.
• Be careful with quantities when using other recipes. For the first trial, don’t fill the loaf tin above
about a quarter full, certainly not as much as a third full. If you overfill it, the rising bread may push
the lid off.
• When experimenting, as a guide water/liquid should be added first, followed by dry ingredients and
lastly yeast or soda.

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MEASURING INGREDIENTS
Each ingredient in a recipe is important. It is vital for the best results that you measure ingredients
accurately.
1. Use cook’s measuring spoons for ingredients given in teaspoons (tsp) or tablespoons (tbsp). For
accuracy, use the back of a knife to level off the ingredient (FIG A) rather than leaving it heaped.
2. For liquid measures, electronic scales are much more accurate than the lines on a measuring jug so
weigh them. We’ve shown the liquid in the recipes as grams (g), rather than millilitres (ml)
3. If you’re using a recipe from elsewhere, replacing millilitres (ml) of liquid with grams (g) will help with
accuracy and consistency (1 gram = 1 millilitre).
BASIC PROGRAM 1
Note: The Basic program will beep after 22 minutes to remind you if you want to add nuts, raisins, etc. to
your bread maker if your are using them in your recipe.
Step Ingredient j 750g k 1kg
1Water 260g 340g
2 Olive oil 22g 30g
3 Salt 12g (¾ tbsp) 16g (1 tbsp)
4 Caster sugar 22g (1½ tbsp) 30g (2 tbsp)
5 Dried milk powder 8g (1½ tsp) 12g (¾ tbsp)
6 Strong white bread flour 500g 600g
7 Yeast 5g (1 tsp) 6g (1¼ tsp)
FRENCH PROGRAM 2
Step Ingredient 285g 360 g
1Water 12g (¾ tbsp) 16g (1 tbsp)
2 Salt 545g 700g
4 Strong white bread flour 5g (1 tsp) 6g (1¼ tsp)
5 Yeast 5g (1¾ tsp) 6g (2 tsp)
WHOLEWHEAT PROGRAM 3
Note: The Wholewheat program will beep after 47 minutes to remind you if you want to to add nuts, raisins,
etc. to your bread maker if you are using them in your recipe.
Step Ingredient j 750g k 1kg
1Water 300g 400g
2 Olive oil 23g (1½ tbsp) 30g (2 tbsp)
3 Salt 10g (2 tsp) 16g (3 tsp)
4 Caster sugar 16g (1 tbsp) 20g (1½ tbsp)
5 Dried milk powder 10g (2 tsp) 12g (¾ tbsp)
6 Strong wholewheat bread flour 300g 400g
7 Strong white bread flour 150g 200g
8 Yeast 2g (¼ tsp) 3g (½ tsp)

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CAKE PROGRAM 4
Step Ingredient Quantity
1 Lemon juice 6g (1 tsp)
2 Free range eggs (small) 4
3 Vanilla extract 5g (1 tsp)
4 Butter (melted) 80g
5 Mixed dried fruit 260g
6 Plain flour 370g
7 Soft brown sugar 230g
8 Cinnamon 4g (¾ tsp)
9 Nutmeg 2g (½ tsp)
10 Baking powder 15g (3 tsp)
Note: If the butter isn’t melted, the recipe won’t work. If, during the first 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 finishes, leave the cake in your bread maker for 15-20
minutes with the lid closed. The residual heat will complete the cooking of the cake.
SWEET PROGRAM 5
Step Ingredient j 750g k 1kg
1
Milk
250g 300g
2
Olive oil
15g (1 tbsp) 23g (1½ tbsp)
3
Free range egg, lightly beaten
1 2
4
Vanilla extract
3g (½ tsp) 4g (¾ tsp)
5
Salt
8g (1½ tsp) 12g (2½ tsp)
6
Caster sugar
30g (2 tbsp) 45g (3 tbsp)
7
Cocoa powder
25g 40g
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Strong white bread flour
150g 225g
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Strong wholewheat bread flour
150g 225g
10
Dried yeast
4g (¾ tsp) 5g (1 tsp)
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Chocolate chunks
150g 200g
* Add the chocolate chips when your bread maker beeps.
DOUGH PROGRAM 6
Step Ingredient Quantity
1Water 250g
2 Olive oil 15g (1 tbsp)
3 Salt 8g (1½ tsp)
4 Caster sugar 30g (2 tbsp)
5 Strong white bread flour 400g
6 Yeast 5g (1 tsp)
7 Mixed herbs (optional) 1g (1 tsp)
Remove from the loaf tin, work into a ball on a floured surface, then leave to rest under a clean cloth for
about 15 minutes. If the dough is sticky, add a little extra flour and it’ll form a nice ball as you work it in.
Roll into a pizza base and add your preferred toppings, then bake in a preheated oven at 200°C/400°F/Gas
mark 6 for 15 to 20 minutes, till the crust is golden brown and the toppings are fully cooked.

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JAM PROGRAM 7
Do not open the lid while the program is running. Cut larger berries into approx. 1cm pieces. Mix all the
ingredients together, then add to the loaf tin.
Step Ingredient Quantity
1 Strawberries, cut into approx. 1cm pieces 500g
2 Jam sugar 150g
3 Pectin powder 7g (1 ½ tsp)
4 Lemon juice 10g (2 tsp)
SANDWICH PROGRAM 8
Step Ingredient j 750g k 1kg
1 Milk 300g 400g
2 Olive oil 23g (1½ tbsp) 30g (2 tbsp)
3 Salt 12g (¾ tbsp) 16g (1 tbsp)
4 Caster sugar 32g (2 tbsp) 48g (3 tbsp)
5 Strong white bread flour 450g 600g
6 Yeast 4g (¾ tsp) 5g (1 tsp)
GLUTENFREE PROGRAM 9
Step Ingredient Quantity
1Water 180g
2 Olive oil 30g (2 tbsp)
3 Cider vinegar 5g (1 tsp)
4 Free range egg whites 150g
5 Salt 8g (1½ tsp)
6 Caster sugar 30g (2 tbsp)
7 Gluten-free bread flour mix 300g
8 Gluten-free baking powder 2g (½ tsp)
9 Yeast 5g (1 tsp)
FASTBAKE I PROGRAM 10
Step Ingredient Quantity
1 Water 300g
2 Olive oil 20g (1½ tbsp)
3 Salt 12g (1½ tsp)
4 Caster sugar 22g (1½ tbsp)
5 Dried milk powder 8g
6 Strong white bread flour 470g
8 Yeast 6g (1¼ tsp)

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FASTBAKE II PROGRAM 11
Step Ingredient Quantity
1 Water 400g
2 Olive oil 30g (2 tbsp)
3 Salt 16g (1 tbsp)
4 Caster sugar 32g (2 tbsp)
5 Dried milk powder 12g (¾ tbsp)
6 Strong white bread flour 630g
8 Yeast 7g (1½ tsp)
SPECIALITY PROGRAM 12
Step Ingredient Quantity
1Water 270g
2Olive oil 15g (1 tbsp)
3 Salt 8g (1½ tsp)
4 Dried milk powder 6g (1 tsp)
5 Plain flour (not ‘bread’ or ‘strong’ flour) 450g
6 Sultanas 200g
7 Honey 24g (1½ tbsp)
8 Malt extract 50g (3¼ tbsp)
9 Black treacle 40g (2½ tbsp)
10 Yeast 4g (¾ tsp)

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TROUBLESHOOTING
If you discover you’ve made a mistake after starting, press the start/stop button and hold it down for 2
seconds to stop the bread maker. Sort out the problem, then restart the bread maker.
Don’t leave it too long because if the program is substantially into the cycle before you stop it, the results
will be affected. In that case it may be better to stop the program, discard the ingredients, and start again.
Warning Messages
If the display shows “HHH” and beeps 5 times after the program has been started, the temperature inside
is still too high. Open the lid and let the machine cool down for 10 to 20 minutes.
If the display shows“LLL” and beeps 5 times after pressing the I/O button (except the bake program), it
means the temperature inside is too low. Press the I/O button, open the lid and let the machine rest for 10
to 20 minutes to return to room temperature.
If the display shows “EE0” after you have pressed I/O, the temperature sensor may be faulty and you must
have your bread maker checked by an authorised dealer.
Power Loss
• If you suffer from a power loss lasting less than 10 minutes, your bread maker will carry on when
power is restored, and the program time will be extended by the duration of the power cut.
• This also works if you unplug the bread maker or switch it off accidentally.
• If the power cut is more than 10 minutes, the program will fail. Unplug your bread maker, let it cool
down, then empty the loaf tin, dispose of the ingredients, clean it, and start again.
The bread collapsed
• The dough may have been too moist. Reduce the liquid in the recipe slightly.
• Too much yeast was added.
The bread didn’t rise
• One or more ingredients were added in the wrong quantities – accuracy is essential
• The yeast could be stale—check the date.
The core of the bread is too moist
• The dough may have been too moist. Reduce the liquid in the recipe slightly.
• The flour may have been too heavy. This problem can occur with rye, bran and wholemeal flours.
Reduce the amount of heavy flour and replace with a similar quantity of strong white flour.
The bread has a coarse texture
• Decrease the amount of liquid
• Increase the amount of salt
The bread has a pale crust
• Increase the sugar slightly
• Increase the crust colour setting (if the program allows)
The bread has risen too much
• You may have used too much yeast, try reducing it slightly.
• Too much sugar can cause the bread to rise too much. Try reducing the amount of sugar. If you add
sweet/sugary ingredients such as dried fruit, honey or molasses, reduce the amount of sugar to
compensate.
• You might try reducing the recipe liquid as this will slow the action of the yeast.
The bread tastes bland
• Try increasing the amount of salt.

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CARE AND MAINTENANCE
Clean any spillage off the outside of the loaf tin. Spillage inside the machine will burn on to the surfaces;
spillage on the element will reduce its life.
1. Unplug your bread maker.
2. Open the lid and let it cool down fully before cleaning.
3. Wash the loaf tin and paddle in warm soapy water, rinse, then dry thoroughly.
4. Wipe all other surfaces, internal and external, with a damp cloth. Use a little washing-up liquid if
necessary, but be sure to clean it all off, otherwise it might taint the next lot of bread.
• If the paddle has stuck to its shaft, fill the loaf tin with warm water. This should soften any dough
residues and allow the paddle to be removed. Don’t leave it to soak.
• If the inside of the paddle gets clogged with flour, soak it in warm water, then dig out the softened
flour with a wooden cocktail stick.
• Make sure everything is dry before reusing the bread maker or storing it away.
• Don’t immerse the bread maker in water or any other liquid.
• Don’t use harsh or abrasive cleaners or solvents.
• You may wash the loaf tin and paddles in a dishwasher, but we don’t recommend this, as the harsh
environment inside the dishwasher may affect the surface finishes. If you do, then you must put the
paddle, on its own, in a compartment of the cutlery basket.

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RECYCLING
WTo avoid environmental and health problems due to hazardous substances, appliances
and rechargeable and non-rechargeable batteries marked with one of these symbols
must not be disposed of with unsorted municipal waste. Always dispose of electrical
and electronic products and, where applicable, rechargeable and non-rechargeable
batteries, at an appropriate official recycling/collection point.
SERVICE
If you ring Customer Service, please have the Model Number to hand, as we won’t be able to help you
without it. It’s on the rating plate (usually underneath the product).
The product isn’t user-serviceable. If it’s not working, read the instructions, check the plug fuse and main
fuse/circuit breaker. If it’s still not working, consult your retailer.
If that doesn’t solve the problem – ring Customer Service – they may be able to offer technical advice.
If they advise you to return the product to us, pack it carefully, include a note with your name, address, day
phone number, and what’s wrong. If under guarantee, say where and when purchased, and include proof
of purchase (till receipt). Send it to:
Customer Service
Spectrum Brands (UK) Ltd
Fir Street, Failsworth, Manchester M35 0HS
email: [e-mail]
telephone: [phone] (local rate number)
Please note: If you have purchased the product within the last 6 months, please contact the retailer in the
first instance to deal with any matters relating to warranty.
GUARANTEE
Defects affecting product functionality appearing within the guarantee period will be corrected by
replacement or repair at our option provided the product is used and maintained in accordance with the
instructions. Your statutory rights are not affected.
This warranty shall not be valid where it is contrary to U.S. and other applicable laws, or where the warranty
would be prohibited under any economic sanctions, export control laws, embargos, or other restrictive
trade measures enforced by the United States or other applicable jurisdictions. This includes, without
limitation, any warranty claims implicating parties from, or otherwise located in, Cuba, Iran, North Korea,
Syria and the Crimea region.
Guarantee period = 2 years from first retail purchase.
To claim an extra 1 year guarantee, register your product online within 28 days of purchase. Register at:
uk.russellhobbs.com/product-registration
Consumables are guaranteed only for their recommended lifecycle. Replacement/Spare parts* are
excluded and are only covered by a 1 year warranty.
* Examples include filters, removable grill plates, drip trays/crumb trays etc.
JONLINE
www.russellhobbs.com for more products

T2 2-9 0 03113