Sapirhome Sp-1446-d User manual

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Automatic Bread Maker

SP-1446-D

INSTRUCTION MANUAL

Important Safeguards

The use of any electrical appliance requires the following of basic common sense safety rules. Primarily

there is danger of personal injury and secondly the danger of damage to property and the appliance. These

are indicated in the text by the following two conventions:

WARNING: Danger of personal injury.

IMPORTANT: Damage to the appliance.

In addition we offer the following essential safety advice.

Location

•Always locate your appliance away from the edge of a worktop.

•Ensure that the appliance is used on a firm, flat surface.

•Do not use outdoors.

Mains lead

•The mains lead should reach from the socket to the base unit without straining the connections.

•Do not let the mains lead hang over the edge of a worktop where a child could reach it.

•Do not let the lead run across an open space e.g. between a low socket and table.

•Do not let the lead run across a cooker or toaster or other hot area which might damage the cable.

Your safety

•WARNING: Do not touch hot surfaces. Use oven mitts or oven gloves when removing the hot

bread pan. Do not cover the steam vent openings under any circumstances.

•WARNING:Avoid contact with moving parts.

•To protect against electrical shock, do not immerse cord or plug in water or other liquid.

•Extreme caution must be observed when moving an appliance with hot contents.

•Do not use Bread maker for storage purposes nor insert any utensils, as they may create a fire or

electric shock hazard.

•Do not use the appliance with wet or moist hands.

Children

•Never allow a child to operate this appliance. Children are vulnerable in the kitchen particularly

when unsupervised and if appliances are being used or cooking is being carried out.

•Teach the children to be aware of dangers in the kitchen, warn them of the dangers of reaching up

to areas where they cannot see properly or should not be reaching.

Other safety considerations

•If the mains lead of this appliance is damaged do not use it.

•The use of accessory attachments not recommended by the manufacturer may cause damage to the

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Bread maker.

•Do not place the appliance on or near heat sources such as gas or electric stove ovens, or burners.

•To avoid damaging the appliance, do not place the baking pan or any object on the top of the unit.

•Do not clean with scouring pads. Do not wash the baking pan, kneading blade measuring cup or

spoon in a dishwasher.

•Keep the appliance and the cable away from heat, direct sunlight, moisture, sharp edges and the

like.

•The baking pan must be in place prior to switching on the appliance.

•Always remove the plug from the socket whenever the machine is not in use, when attaching

accessory parts, cleaning the machine or whenever a disturbance occurs. Pull on the plug, not the

cable.

•The temperature of accessible surfaces may be high when the appliance is operating;

•The appliances are not intended to be operated by means of an external timer or separate

remote-control system;

•The appliance is not intended to be used by persons (including children) with reduced physical,

sensory or mental capabilities, or lack of experience and knowledge, unless they have been given

supervision or instructions concerning use of the appliance by a person responsible for their

safety;

•Children should be supervised to ensure that they do not play with the appliance;

•The 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 given

supervision or instruction concerning use of the appliance in a safe way and understand the

hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall

not be made by children unless they are older than 8 and supervised;

•The appliances is intended to be used in household and similar applications as:

oStaff kitchen areas in shops, offices and other working environments;

oFarm houses;

oBy clients in hotels, motels and other residential type environments;

oBed and breakfast type environments.

•Check that the voltage on the rating plate of your appliance corresponds with your house

electricity supply which must be A.C. (Alternating Current). If the socket outlets in your home are

not suitable for the plug supplied with this appliance, the plug should be removed and the

appropriate one fitted.

•Note: The plug removed from the mains lead, if severed, must be destroyed as a plug with bared

flexible cord is hazardous if engaged into a live socket outlet.

•WARNING: THIS APPLIANCE MUST BE EARTHED.

•Should the fuse in the 13 amp plug require changing a 13 amp BS1362 fuse must be fitted.

Introduction

The smell of homemade bread wafting around the home is one of those great smells. Bread, fresh out of

the oven, with melting butter is a memorable taste sensation.

There's very little effort on the part of the baker, because the bread maker is a sophisticated appliance with

a computer memory that does all-the work for you.

It's as simple as one-two-three.

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1. Put in the ingredients.

2. Select program from the menus and press start.

3. Wait for your bread.

But don't stop at baking bread in this appliance. Besides being able to do all kinds of specialty breads,

including whole-wheat, you can also prepare dough for bread rolls, pizza, cake and jam. Everything is

easy and tastes homemade - because it is.

Before first use

Before first use, please take a few minutes to read this instruction manual and to find a place to keep it

handy for reference. Pay particular attention to the safety instructions.

1. Carefully unpack the bread maker and remove all packaging materials.

2. Remove any dust that may have accumulated during packing.

3. Wipe the baking pan, kneading blade and outside surface of the bread maker with a clean, damp

cloth. The bread pan is non-stick coated. Do not use scouring pads or any abrasives on any part of

the bread maker.

About this bread maker

•It has two settings to make a small 900g (2.0lb) or large 1150g (2.5lb) loaf (approx. weight -

depends on recipe).

•A Fruit and Nut beep signals when extra ingredients can be added so they don't get chopped by the

kneading blade.

•Both loaf sizes are made on the 1.5lb setting.

•There is a crusty setting to create extra crusty loaf (certain programs only).

About the recipes

The recipes in this booklet have been thoroughly tested to ensure best results. Recipes have been created

by home economists specifically for this machine and may not produce acceptable results in other similar

machines.

•Always add ingredients in the order they are listed in the recipe.

•Accurate measuring of ingredients is vital.

•Do not use large amounts.

Components, control panel buttons,

display & functions

1. Bread Baking Pan

2. Kneading bar

3. Hook

4. Cup

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5. Measuring spoon

6. Menu button

7. Loaf Color button

8. Loaf Size button

9. Start/Stop button

10. Time Up button

11. Time Down button

Display window

•Shows browning level selected.

•Shows weight selected.

•Shows the program number.

•Shows time left before completion

(“3:20”, for example. is 3 hours and

20minutes; “0:20” is 20 minutes)

•Show temperature warning - see

'Troubleshooting”.

Menu/Select button

For choosing the bread making program from the list from 1 to 12.

Color button

Press to change the crust color setting: light, medium and dark.

Timer delay buttons

Use to delay the start of bread making process.

Size button

Press to change the loaf size (2.0lb (900g) and 2.5lb (1150g)).

Start/Stop

Press for approx. 1 second to start the bread maker, a beep program sounds and the colon (:) flashes.

Press for approx. 2 seconds to stop the bread maker, a beep sounds to confirm when the bread maker is

switched off.

Program descriptions

1. Basic white (3:00 and 2:53).

For white and brown bread. Also for flavored breads with added herbs and raisins.

2. French (3:50 and 3:40).

For the baking of light weight bread such as French bread which has a crisper crust and light

texture.

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3. Whole-wheat (3:40 and 3:32).

For baking breads containing significant amounts of whole-wheat. This setting has longer preheat

time to allow the grain to soak up the water and expand. It is not advised to use the delay timer as

this can produce poor results.

4. Quick (1:40).

For white bread that is required in a shorter time. Bread baked on this setting is usually smaller

with a dense texture.

5. Sweet (2:55 and 2:50).

For baking sweet type breads which gives a crisper crust than on basic setting. The crisper crust is

produced by the sugar “burning”.

6. Ultra-fast - 1

Kneading, rise and baking 2.0lb bread in a short time.

7. Ultra-fast - 2

Kneading, rise and baking 2.5lb bread in a short time.

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. Jam (1:20).

Use this setting for making jam from fresh fruits and marmalade from Seville oranges. Do not

increase the quantity or allow the recipe to boil over the pan into baking chamber. Should this

happen, stop the machine immediately. Remove the pan carefully, allow it to cool a little and

clean thoroughly.

10. Cake (2:50).

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 bread maker (see cake recipes).

11. Sandwich (3:00 and 2:55).

This is to bake light textured bread but with a softer and thicker crust.

12. Extra bake (1:00).

This setting is for baking 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 1

hour (1:00) minimum and counts down in 10 minute intervals. You will have to manually switch

this off by pressing the stop button, when you have completed the Extra 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. When selecting Extra bake

straight after another program, if the message “H:HH” 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.

Using your Bread Maker

1. Take out the pan - Open the lid and remove the pan by lifting the handle, and lifting out. Place on

the work surface. It is important that the pan is filled with ingredients outside the machine so that

any accidental spillage is not ignited by the heating elements.

2. Attach the blade - Attach the kneading blade to the shaft by pushing on.

3. Measure ingredients- Measure the ingredients required and add them all into the pan in the order

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listed. See later section “Measuring your ingredients”.

oWhen 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.

oUse tepid water 21-28°C.

4. Put the pan back in - Place the baking pan back in the bread maker. Push the baking pan down

on both sides to ensure proper placing. Warning: If the baking pan is not fixed properly in the

bread maker, the kneading bars will not operate. Close the lid.

5. Plug in the appliance - Plug in the appliance into the power supply. The bread maker will

automatically be set to basic bread menu and normal time.

oEvery time you press a button you will hear a beep to confirm.

6. Select program - Choose the desired setting from the list by pressing the Menu button.

7. Select weight – Press the Loaf size button to choose between small/large.

8. Select color - Choose desired crust color by pressing Color button.

9. Select the delay time - If you wish 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 bread maker will automatically proceed through the programmed stages as shown

in the “Baking cycle times” section. If the bread maker has a program selected that has a second

kneading process, beeps sound to inform that fruits and/or nuts may be added.

oIt 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.

13. Keep warm - 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. 10 beeps will be heard when the keep

warm period is finished.

14. Take out the pan - Press the Stop button. Open the lid. WARNING: Use oven gloves when

removing the baking pan (taking care as it is very hot).

15. Take out the bread - Allow the bread to cool in the pan for 15 minutes, then turn the pan upside

down and tap the bread from the pan onto a rack to cool. Fill the pan with warm water

immediately to prevent the blade from sticking to the shaft.

oOccasionally the kneading blade will stay in the loaf. Wait until the loaf is cool and then

remove the blade with the hook to avoid damage to the non-stick surface.

16. Always unplug the appliance after use - Do not open the lid whilst the bread maker 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 bread maker 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 should be

between 15°C and 34°C.

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Using the timer

Use the timer when you want the bread to be ready at a later time, or in the morning. A maximum of 13

hours can be set. Check if function is available by consulting “Baking cycle times” section. 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 7:30 p.m., the difference is 12 ½ hours.

2. Enter this time by pressing “Time Up” and “Time Down” buttons. Arrows will move time up or

down in 10-minute increments. After you have pressed Start, the column (:) will flash.

3. 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.

4. The timer delay is up to a maximum of 13 hours. This is when the bread will be ready to remove

from the machine.

Beeper

The beeper sounds:

•when pressing any button;

•during the second kneading cycle of certain programs to indicate that cereals, fruit, nuts or other

ingredients can be added;

•when the program finishes;

•when “keep warm” finishes.

Power interruption

If there is a brief power supply failure for less than 15 minutes, press Start and the program will continue

from the point where it was interrupted.

If the power interruption is for longer than 15 minutes, the process must be started from the very

beginning. The ingredients have to be discarded and you must start again with fresh ingredients. Start

again with fresh ingredients.

Tips and Tricks

For best results place the bread on a wire rack and allow it to cool for 15-30 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. Leftover slightly hardened bread may be cut into 1.3 cm (half inch) or 2.5cm (1 inch) cubes

and used in favorite recipes to make croutons, bread pudding or stuffing.

Care and cleaning

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1. Caution: To prevent electrical shock, unplug the unit before cleaning.

2. Wait until the bread maker 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. Interior: Use a damp cloth or sponge to wipe the interior of the bread maker.

5. Baking pan: Clean the baking pan with warm water, soap is not necessary. Avoid scratching the

non-stick surface. Dry it thoroughly before placing it back 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 soaking for 30

minutes. This will enable you to remove the paddle more easily.

•Be sure that the appliance is completely cool before storing away.

Do not use any of these when cleaning

•Paint thinner

•Benzine

•Steel wool pads

•Polishing powder

•Chemical dust cloth

Special care for the non-stick finish

Avoid damaging the coating. Do not use metal utensils such as spatulas, knives or forks.

The coating may change color after long use, this is only caused by moisture and steam and will not affect

the performance of the unit or quality of your bread.

The hole in the center 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.

Note: DO NOT use abrasive or strong household cleaners as these will damage the non-stick surface of

the Bread Maker.

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.

Recipes

For all of the following recipes, use this general method:

1. Measure ingredients into baking pan.

2. Use tepid water 21-28°C.

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3. Insert baking pan securely into the unit, close the lid.

4. Select appropriate bread setting.

5. Press the Start button.

6. When the bread is ready, remove the pan from unit using oven mitts.

7. Remove the bread from the 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

2.0lb (900g)

2.5lb (1150g)

Water

1¼ cup

1½ cup

Skimmed milk powder

3 tbsp

4tbsp

Sunflower oil

3 tbsp

4tbsp

Sugar

2¼ tbsp.

2½ tbsp

Salt

1¼ tsp

1½ tsp

Strong white bread flour

3 cups

4 cups

Fast action yeast

1¼ tsp

1½ tsp

Program

1 Basic

Softgrain bread

2.0lb (900g)

Water

1¼ lb

Skimmed milk powder

3 tbsp

Sunflower oil

3 tbsp

Sugar

2¼ tbsp

Salt

1¼ tsp

Strong white bread flour

3 cups

Fast action yeast

1¼ tsp

Program

1 Basic

Brown loaf

2.0lb (900g)*

2.5lb (1150g)

Water

1 cup

1¼ cup

Skimmed milk powder

2 tbsp

2½ tbsp

Sunflower oil

2 tbsp

2½ tbsp

Sugar

2½ tbsp.

3 tbsp

Salt

1¼ tsp

2 tsp

Strong white bread flour

3 cups

4 cups

Fast action yeast

1¼ tsp

1¾ tsp

Program

1 Basic

* Use 2.5lb loaf size setting for 2lb loaf

Italian herb loaf

2.0lb (900g)

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Water

1½ cup

Skimmed milk powder

3 tbsp

Sunflower oil

3 tbsp

Sugar

2¼ tbsp

Salt

1½ tsp

Strong white bread flour

3 cups

Dried marjoram

1½ tsp

Dried basil

1½ tsp

Dried thyme

1½ tsp

Fast action yeast

1¼ tsp

Program

1 Basic

Cheese & onion bread

2.0lb (900g)

Water

1 cup

Skimmed milk powder

3 tbsp

Sugar

1½ tbsp

Salt

½ tbsp

Onion granules

1½ tsp

Mature grated cheddar cheese

1 cup

Strong white bread flour

3 cups

Fast action yeast

1½ tsp

Program

1 Basic

Raisin bread

2.0lb (900g)

Water

1¼ cup

Skimmed milk powder

3 tbsp

Sunflower oil

3 tbsp

Sugar

2 tbsp

Salt

1½ tbsp

Cinnamon

¾ tsp

Strong white bread flour

3 cups

Fast action yeast

1½ tsp

Raisin*

5/8 cup

Program

1 Basic

* Add the fruit when the beeper sounds.

Sun-dried tomato loaf

2.0lb (900g)

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Water

1 cup

Skimmed milk powder

2½ tbsp

Sunflower oil

2¼ tbsp

Salt

1¼ tbsp

Dried mixed herbs

1½ tsp

Strong white bread flour

3 cups

Fast action yeast

1¼ tsp

Sun-dried tomatoes

3/8 cup

Program

1 Basic

Malt loaf

2.0lb (900g)

Water

1cup

Salt

1 tsp

Sunflower oil

2 tsp

Black treacle

1½ tbsp

Malt extract

2 tbsp

Plain flour

3 cups

Fast action yeast

1 tsp

Sultanas*

½ cup

Program

1 Basic

* Add the fruit when the beeper sounds

2. Recipes for French breads

French bread

2.0lb (900g)

2.5lb (1150g)

Water

1 cup

1¼cup

Skimmed milk powder

2 tbsp

3 tbsp

Sugar

1 tbsp

1½ tbsp

Salt

1 tsp

1½ tsp

Sunflower oil

1 tbsp

1½ tbsp

Strong white bread flour

3 cups

4 cups

Fast action yeast

1 tsp

1½ tsp

Program

2 French

3. Recipes for whole-wheat breads

Whole-wheat bread

2.0lb (900g)*

2.5lb (1150g)

Water

1-1/4 cup

1-3/4 cup

Skimmed milk powder

1½ tbsp

2 tbsp

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Sunflower oil

2 tbsp

2½ tbsp

Brown sugar

2½ tbsp.

3 tbsp

Salt

1¼ tsp

1½ tsp

Strong wholemeal bread flour

3 cups

4 cups

Fast action yeast

1¼ tsp

1½ tsp

Vitamin C tablet (crushed)

1x100mg

Program

3 Whole-wheat

* Use 2.5 lb loaf size setting for 2lb loaf

Granary loaf

2.0lb (900g)

Water

1-1/4 cup

Skimmed milk powder

3 tbsp

Sunflower oil

3 tbsp

Soft brown sugar

2½ tbsp

Salt

1¼ tsp

Granary malted brown bread flour

3 cups

Fast action yeast

1¼ tsp

Program

3 Whole-wheat

4. Recipes for quick setting

Banana and nut bread

Ingredients group 1

Butter (melted)

2 tbsp

Milk

1 tbsp

Mashed banana

1 cup

Egg

Walnuts (chopped)

½ cup

Lemon rind

1 tsp

Ingredients group 2

Plain flour

1½ cup

Bicarboante of soda

½ tsp

Baking powder

¼ tsp

Sugar

½ cup

Salt

¼ tsp

Program

4 Quick

Method

1. Mix group 1 together in a separate bowl.

2. Mix group 2 together in a second bowl.

3. Pour the mixture into bread pan.

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Porridge oats bread

Milk

1 cup

Eggs (beaten)

Sunflower oil

½ tsp

Golden syrup

2 tbsp

Sugar

¼ cup

Salt

1 tsp

Plain flour

2 cups

Porridge oats

1 cup

Baking powder

½ tsp

Bicarbonate of soda

½ tsp

Program

4 Quick

5. Sweet breads

Mixed fruit loaf

2.0lb (900g)

2.5lb (1150g)

Water

1⅛ cup

1¼ cups

Skimmed milk powder

3 tbsp

3½tbsp

Sunflower oil

3 tbsp

3½ tbsp

Sugar

¼ cup

1 cup

Salt

1 ¼tsp

1½ tsp

Strong white bread flour

3cups

4cups

Nutmeg

¾ tsp

1 tsp

Fast action yeast

1 ¼tsp

1½ tsp

Dried mixed fruit **

½ cup

¾ cup

Program

5 Sweet

* Use 2.5 lb loaf size setting for 2 lb loaf

** Add the fruit when the beeper sounds

Chocolate bread

2.0lb (900g)

Water

1 cup

Egg (beaten)

1 medium

Skimmed milk powder

1 tbsp

Sunflower oil

1 tbsp

Sugar

½ cup

Salt

½ tsp

Walnuts (chopped)*

¼ cups

Strong white bread flour

2-1/8 cups

Cocoa powder

½ cup

Fast action yeast

1 tsp

Program

5 Sweet

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* Add the walnuts when the beeper sounds

6. Recipes for Fastbake I

Fastbake small white

Water

270 ml

Strong white bread flour

3 cups

Skimmed milk powder

2 tbsp

Salt

1 tsp

Sugar

4 tsp

Sunflower oil

4 tbsp

Fast action yeast

3 tsp

Program

6 Fastbake

7. Recipes for Fastbake II

Fastbake large white

Water

360 ml

Strong white bread flour

4 cups

Skimmed milk powder

3 tbsp

Salt

1+1/2 tsp

Sugar

5 tsp

Sunflower oil

5 tbsp

Fast action yeast

3+1/2 tsp

Program

7 Fastbake

8. Recipes for dough

White bread rolls

Water

1¼ cups

Skimmed milk powder

1 tbsp

Butter melted

2 tbsp

Sugar

2 tbsp

Salt

1½ tsp

Strong white bread flour

3¼ cups

Fast action yeast

1½ tsp

Program

6 Ultra-fast 1

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.

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5. Allow to rise until they are double in size and glaze.

6. Bake for approx. 15-20 minutes at 190°C.

Whole-wheat bread rolls

Water

1¼ cups

Skimmed milk powder

2 tbsp

Butter (melted)

2 tbsp

Honey

2 tbsp

Brown Sugar

1 tbsp

Salt

1½ tsp

Strong whole-wheat bread flour

3¼ cups

Fast action yeast

1½ tsp

Program

6 Ultra-fast 1

Method

Follow method given for while rolls.

Hot cross buns

Water

1 cups

Butter (melted)

¼ cup

Sugar

¼ cup

Egg (beaten)

Salt

1 tsp

Strong white bread flour

3 ¾ cups

Cinnamon

1 tsp

Nutmeg

¼ tsp

Raisins

1 cup

Program

6 Ultra-fast 1

Method

1. Divide into 8-12 pieces. Shape and flatten slightly.

2. Glaze with egg and milk (but not the cross).

3. Cover and allow rising for 30 minutes.

4. Bake in oven 375°F (190°C) for 16-18 minutes.

Pizza base

Water

1 cup

Butter (melted)

1 tbsp

Sugar

2 tbsp

Salt

1 tsp

Strong white bread flour

2 ¾ cups

Fast action yeast

1 tsp

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Program

6 Ultra-fast 1

Method

1. Pre-heat the oven.

2. Shape into a flat round shape. Place on a greased baking tray. Brush lightly with oil.

3. Cover for 15 minutes and allow to rise.

4. Add your desired topping.

5. Bake at approx. 200°C until golden brown.

9. Recipes for jams

Marmalade

Juice from oranges

3 medium

Rind of oranges grated

Preserving sugar

1 cup

Water

1 tbsp

Pectin if needed

2 tsp

Program

7 Ultra-fast 2

Comments

•Warm the jars before filling.

•Use extra bake time if needed according to set of marmalade and the size of the oranges.

•Remove the paddle with tongs before pouring the marmalade into the jars.

•Do not lift the lid during mixing.

•Seville oranges should be used for marmalade but are only available in January. If using other

oranges pectin will be needed to firm up the marmalade.

•This recipe will fill approximately 1 medium (400g) jar.

Raspberry and apple jam

Raspberries, frozen, measured before defrosting

2 cups

Chopped baking apples (peeled and cored)

1 cup

Preserving sugar

1 cup

Lemon juice

3 tbsp

Program

9 Jam

Comments

•Warm the jars before filling.

•Use tongs to remove the paddle before pouring the jam into prepared jars.

•Do not open lid during mixing.

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10. Recipes for cakes

Standard cake mix

Ingredients group 1

Butter (melted)

¾ cup

Vanilla essence

¼ tsp

Eggs (beaten)

3 medium

Lemon juice

2 tsp

Ingredients group 2

Plain flour

1-5/8 cup

Baking powder

2 tsp

Caster sugar

1 cup

Program

10 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 bread pan.

Mixed fruit cake

Ingredients group 1

Butter (melted)

¾ cup

Vanilla essence

¼ tsp

Eggs

Lemon juice

2 tsp

Dried mixed fruit

5/8 cup

Ingredients group 2

Plain flour

1-5/8 cups

Baking powder

2 tsp

Sugar

1 cup

Ground cinnamon

¼ tsp

Ground nutmeg

¼ tsp

Program

10 Cake

Method

Follow method given for standard cake mix.

_English_

11. Recipes for sandwich breads

Sandwich loaf

2.0lb (900g)

Water

300ml

Soft margarine or butter

2 tbsp

Salt

1½ tsp

Skimmed milk powder

1½ tbsp

Sugar

3 tbsp

Strong white bread flour

3 cups

Fast action yeast

¾ tsp

Program

11 Sandwich

Softgrain sandwich loaf

2.0lb (900g)

Water

300ml

Butter (melted)

1½ tbsp

Salt

½ tsp

Skimmed milk powder

1½ tbsp

Sugar

3 tbsp

Strong white bread flour

3 cups

Fast action yeast

¾ tsp

Use setting

11 Sandwich

Baking cycle times

Operation sequence and times

Program Num.,

Bread type

Knead 1,

min

Rise 1,

min

Knead 2,

min

Rise 2,

min

Rise

3, min

Bake,

min

Total time,

h:mm

Keep warm,

min.

1 Basic

14*