Taurus PA CASOLA User manual

Model:
914850
850W
complies with
INTERNATIONAL
IEC60335
SAFETY SPECIFICATIONS
PLEASE READ ALL INSTRUCTIONS BEFORE USE
PA CASOLÀ
ENGLISH / AFRIKAANS

Safety instructions:
•Read these instructions carefully before using the ap-
pliance and store them in a safe place for future refer-
ence.
•Do not touch any of the appliance’s hot surfaces. Use
oven gloves when removing the bread pan(s) as the
appliance will be very hot after use.
•Unplug the cord from the socket when the appliance is
not in use and before cleaning.
•Do not immerse the appliance in water or any other
liquid. Never place the appliance under running water.
Never leave the appliance unattended.
•This appliance is for adult use only.
•This appliance is intended for household use only.
•Never use an appliance with a damaged plug or power
cord. If the plug or power cord is damaged return it to
an authorised service centre for repair.
•Do not touch any of the moving parts when the appli-
ance is in use or plugged into the power socket.
•Only use attachments and parts supplied by the manu-
facturer.
•Do not use or store the appliance outdoors.
•Do not leave the appliance out in the rain or exposed
to moisture. If water gets into the appliance, this will
increase the risk of electric shock.
•Ensure that the voltage indicated on the rating label
matches the mains voltage before plugging the appli-
ance in.
•If any of the appliance’s casings break, immediately
disconnect the appliance from the mains to prevent the
possibility of an electric shock.
•Do not use the appliance if it has fallen on the floor, if
there are visible signs of damage or if it has a leak.
•Do not use the appliance with damp hands or feet, or
when barefoot.
•Do not force the electrical wire. Never use the electric
wire to lift up, carry or unplug the appliance.
•Ensure that the power cord does not get trapped or
tangled.
•Do not allow the power cord to come into contact with
the appliance’s hot surfaces.
1. Fruit and nut dispenser
2. Viewing Window
3. Stainless steel finish
4. Large and 2 small bread pans
5. Cool touch body
FEATURES
1
4
5
3
2
ENGLISH MANUAL
Dear customer,
Many thanks for choosing to purchase a TAURUS brand product.
Thanks to its technology, design and operation and the fact that it exceeds the strictest quality
standards, a fully satisfactory use and long product life can be assured.

•Check the state of the power cord. Damaged or tan-
gled cables increase the risk of electric shock.
•Do not touch the plug with wet hands.
•This appliance is not intended for use by persons (in-
cluding children) with reduced physical, sensory or
mental capabilities, or lack of experience and knowl-
edge, unless they have been given supervision or in-
struction concerning use of the appliance by a person
responsible for their safety.
•Children should be supervised at all times to ensure
they do not play with the appliance.
•Do not move the appliance while in use.
•Any misuse or failure to follow the instructions for use
renders the guarantee and the manufacturer’s liability
null and void.
•Wait for the appliance to cool down to room tempera-
ture before attempting to undertake any cleaning ac-
tivities and before moving or storage.
•The appliance’s plug must fit into the mains socket
properly. Do not alter the plug. Do not use plug adap-
tors.
•Do not allow the appliance or its power cord and plug
to come into contact with hot surfaces. Do not place
it near any other heat source.
•The distance between the appliance and wall must be
no less than 7cm.
•Do not touch the plug pins when unplugging
the appliance from the mains socket.
Control panel:
Control panel layout:
Control panel display:
•The control panel will display the following :
“MENU”, ”LOAF” and ”COLOUR”.
•The “MENU” display includes the following presets
that can be used:
1. Basic
2. French
3. Whole wheat
4. Sweet
5. Gluten free
6. Rye
7. Quick
8. Italian bread
9. Dough
10. Pasta
11. Milk bread
12. Jam
13. Bake Only
Loaf Size Settings:
• 750g (use this setting for the 2 small bread panspans
or for 1 x 750g loaf)
• 1000g
• 1250g
Crust Colour Selection:
• Light
• Medium
• Dark
Instructions for use:
1)Menu
Use the “MENU” button to choose the preset baking
function you would like to use, the selected function’s
number will be displayed on the LCD.
2)Timer
Use the “▲” or “▼” buttons to add or reduce the
time that will be displayed on the LCD. Press the “▲”
button to increase the time in increments of 10mins
and press the “▼” button to decrease the time in in-
crements of 10mins.
3)Colour
Use the “Colour” button to select the crust colour you
prefer. The selected colour will be displayed on the
screen.
4)Loaf
Use this button to choose the size of the loaf you wish
to bake and the selected size will be displayed on the
LCD.
5)Start/Stop
Use this button to start or stop the baking
process.
Operation instructions
1)Baking Instructions
• Depending on the size of loaf you are producing (two
small loaves or one large loaf) select the desired bread
pan you wish to use.
• Once you have chosen the bread pan, the kneading
blades will need to be inserted. This appliance is sup-
plied with four kneading blades, two large ones for the
single large bread pan and two small ones, one for
each of the small bread pans. Take note of the knead-
ing blade being used and ensure it is the correct size,
if the large ones are used on the small bread pan it will
damage the appliance and if the small ones are used
on the large bread pan they will not be as effective.
• Place all your ingredients into the bread pan, add your
yeast last and place it in the middle of the pan.
• Once all the ingredients are in the bread pan you can
then place the bread pan into the bread maker. Ensure
that it is securely fitted. Then close the lid of the appli-
ance.
• Press the menu button to select the preset cooking
function you wish to use.

• Then use the “Colour” button to select the crust type.
• Once this is complete you can then select the loaf size
you want according to the ingredients you have put in by
pressing the “Loaf” button. There are three options to
choose from.
• Once you have completed the above you may then press
the “Start/Stop” button for the appliance to start work-
ing.
• The buzzer will ring when the time displayed is “0.00”
which indicates that the baking cycle is complete.
• Once the unit has finished baking a buzzer will sound
and the unit will switch to a keep warm function for an
hour. Should you not wish to use the keep warm function
and want to remove the loaf press the “STOP” button
and hold it down for one second.
• Once the unit is switched off, switch off the power outlet
and remove the plug from the socket.
• Then use oven gloves to remove the bread pan taking
care not to touch any of the appliance’s hot surfaces.
• While still wearing oven gloves remove the bread from
the pan and place it on a rack to cool.
• Once cooled use the kneading blade hook to remove the
kneading blades from the underside of the bread. Take
care as the bread and kneading blades might still be hot,
use oven gloves if needs be.
2)Dough function instructions:
• This allows you to mix dough in the bread maker. You
may add your ingredients for the dough and select the
“dough” function, the appliance will mix the dough and
allow it to rise. Once complete the appliance will beep for
5 seconds.
Power failure memory
• If the mains power supply switches off because of a
power failure or because the switch has mistakenly been
put off, the bread maker has a 7 minute backup that will
allow cooking to continue with the existing settings once
the power comes back on. If the power is off for more
than 7 minutes then all the settings will have to be re-set
as the memory will be cleared.
Safety features
• Ambient Temperature:
Should the ambient temperature be below -10 °C or
higher than 50 °C the bread maker will not be able to
function properly. The bread maker will automatically
switch off and display “E00” or “E01” on the LCD
screen. There will also be a continuous short ringing
sound in order to notify you of the problem.
Allow the machine to cool down or heat up to room
temperature before trying to use it again.
• Fault Detection
o The appliance will automatically detect faults such
as an open circuit or overheating. The appliance will
display ”EEE” should the temperature sensor have an
open circuit or “HHH” if it short circuits. Should this
occur disconnect the appliance from the mains and
take it to your nearest authorised service centre for
repair.
Automatic Fruit & Nut Dispenser
•Automatically releases ingredients into the dough dur-
ing the kneeding cycle. Take the guess-work out of the
recipes. See page 20 for more information.
Delay/Adjust
•Allows you to delay the completion of your desired
program up to 15 hours, or use it during programming
to adjust the time of the current stage of your bread-
making cycle by pressing the +/- buttons.
Easy to follow steps
•The following instructions are designed to guide begin-
ners through the baking process step by step.These in-
structions are specifically for the Bread, Dough or Pasta
recipes from the recipe section of this booklet. We ad-
vise that all ingredients should be weighed for accuracy.
Step 1. Add ingredients
• Simply add ingredients to the baking pan. Ingredients
should be added in the following order:
1. Liquid Ingredients
2. Dry ingredients
3. Yeast
Tip: For best results it is important that the ingredients
should be added in the correct order and are weighed
for accuracy .
Step 2. Select menu setting
•Press the MENU button to make you desired selection.
As you press the MENU button you move through each
other of the recipes from (1) to (12) and as you scroll
through the recipes the number is displayed on the dis-
played LCD window.
Step 3. Select crust colour
• Press the COLOUR button to select your choice of
crust colour. You are able to choose from the
Light, Medium or Dark crust colours on selected
settings (refer to the chart on page 74).
Unless you select a crust colour the bread maker
will automatically default to a Medium crust colour.
Step 4. Select loaf size
• Press the SIZE button to select the desired loaf size
- 750g, 1.0kg or 1.25kg
After using your breadmaker
•Unplug the machine and allow it ti cool for 30 minutes
before commencing another program.

The Art of Baking Great Tasting Bread.
• The ingredients in basic bread are very simple: flour,
sugar, salt, liquid (such as water or milk), possibly a
fat (such as butter or margarine), and yeast. Each of
these ingredients performs a specific job, and each
lends a special flavour to the final masterpiece.
That’s why it is important to use the right
ingredients in exactly the right proportions to
ensure you get the most delicious results!
Yeast
•Yeast is actually a microscopic plant. Simply
stated,without yeast, your bread will not rise. When-
moistened by a liquid, fed by sugar and careful-
lywarmed, yeast produces gasses that power the
dough to rise. If the temperature is too cold, the yeast
will not be activated, if it’s too warm, it will die. Your
Breadmaker takes care of this worry for you by main-
taining just the right temperature in the baking cham-
ber at all times.Some yeasts may require the use of
a bread improver. The Bread Improver will provide
additional gluten to the flour to produce a better loaf.
Note: We do not recommend the use of fresh or
compressed yeast in your breadmaker. Taurus recom-
mends the use of dry yeast only. Always
ensure it is used well within the use-by date, as
stale yeast will prevent the bread from rising.
Flour
•In order for the bread to rise, the flour has to have a
sufficiently high protein content. Taurus Breadmaker
recommends the use of a good quality plain or bread
flour. Some recommended brands are listed on page
22. Unlike white flour, wheat flour contains bran and
wheatgerm which are heavy and inhibit rising. Wheat
breads therefore, tend to be heavier intexture and
smaller in size. A lighter larger loaf can be achieved
by combining wheat flour with white flour for whole
wheat bread recipes.
Sugars
•Sugars sweeten the bread, brown the crust, lend-
tenderness to the texture and supply the yeast with-
food. White or brown sugar, molasses, maple or
golden syrup, honey and other sweeteners may be
used in equivalent quantities.
Note: Artificial sweetener can be substituted in
equivalent amounts, however the taste and texture
of your bread will vary.
Liquids
• When liquids are mixed with the proteins in flour, glu-
ten is formed. Gluten is necessary for the bread to
rise. Most recipes use powdered milk and water, but
other liquids such as milk, fruit juice, beer and water
can be used. It’s a delicate balance: experiment with
quantities of these liquids to obtain optimum results
as a recipe with too muchliquid may cause the bread
to fall during baking while a recipe with too little liq-
uid will not rise.Note: Liquids should be used at room
temperature.
The Art of Baking Great Tasting Bread
Salt
•In small amounts, salt adds flavour and controls yeast
action. Too much salt inhibits rising, so be sure to
measure amounts correctly. Any ordinary table salt
may be used.
Fats
•Many breads use fats to enhance the flavour and
retain moisture. Typically, we mostly use margarine
in the recipes; softened butter or oil may be used in
equivalent quantities.
Note: If you choose not to add any fat, your bread
may vary in taste and texture.
Important measuring tips.
• Each ingredient in a loaf of bread plays a specific role,
so it is extremely important to measure the ingredi-
ents correctly to get the best results.
Dry Ingredients
• Use a standard metric measuring spoon or measur-
ing cup. Do not use tableware spoons or coffee cups
and level off. For flour simply spoon the flour loosely
into the measuring cup and level off with a flat knife.
Do not pack dry ingredients down into the cup or tap
the cup unless otherwise stated in the recipe.
Liquids
• Fill a standard metric measuring spoon ormeasuring
cup to the level indicated. Check your cupmeasure-
ment by placing the measuring cup on a flatsurface
and reading the measurement at eye level.
Solid fats
•Fill a standard metric measuring spoon or measuring
cup to the level indicated and level off with a flat knife.
Last Things Last!
•Always place the liquids in the bread pan first, the dry
ingredients in next, and the yeast in last. This will en-
sure a well risen and evenly baked loaf.
Fruit and Nut Dispenser
•Your Taurus Breadmaker has an automatic Fruit &
Nut dispenser which automatically releases dryin-
gredients into the dough during the kneading cycle.
This will occur approximately 8 minutes before the
completion of knead 2, ensuring that the dried fruits
& nuts are not crushed and the pieces remain whole
and are evenly dispersed. The capacity of the fruit &
nut dispenser is 1 cup of dry ingredients and is an
available option on all menu settings but we recom-
mend use only on the Basic (1), Gluten/Yeast Free
(3), Wheat (4) and Sweet Bread (5). The Fruit & Nut
dispenser is yet another feature of your Taurus Bread-
maker which was designed for, added convenience to
you, taking the guess-work out of recipes.
Fruit and Nut Dispenser cannot be used with 2 small

pans wait for the beep and manually add the fruit and
nuts.
How to use the Time Delay
•The Taurus Breadmaker allows you to delay the com-
pletion of your bread by up to 15 hours, so you can
wake up to the smell of freshly baked bread, or go out
for the day while your breadmaker does all the work.
• Press theDELAY (+/-) button until you reach the
number of hours and minutes that you want
your bread to be ready.
•Press theSTART/PAUSE button to begin the
cycle. The Timer will start counting down and
the Pre-Heat indicator will flash. The bread will
be cooked and ready in the hours and minutes
displayed on the LCD window.
Note: If you make a mistake, or need to reset the
Timer, press the START/PAUSE button for
2-3 seconds.
Example
•Before leaving for work at 8am, you decide to set the
Time Delay so that the bread or selected program will
be ready and completed by 6pm when you return home
- which is 10 hours later.
After following instruction 1 above, press the
DELAY +/- ( / ) button until the display reads
10.00. Then press START.
This tells you that your bread or selected program
will be complete in 10 hours.
The bread maker will begin counting
down and your selected program will be
complete by 6pm.
Note: You do not need to take into account the
amount of time required to cook the program
selected. This is automatically registered in the
bread maker when it is selected.
Power Interruption Program Protection
•Your Taurus Breadmaker features a 7 minutePower In-
terruption Protection that protects the program memory
in the advent of a black out or power surge.This means
that if there is a power interruption during your bread
making, the machine will retain its memory for at least
7minutes and continue cooking when the power supply
returns. This feature is applicable whether the machine
is in the Kneading, Baking, Rising or Delay cycle. With-
out this feature the machine would reset and the bread-
making cycle would stop.
If you experience a power failure greater than 7
minutes you may need to discard your ingredients
and start again.
Note: When the power fails the LCD screen may stay
visable for some minutes and then fade out. This
does not mean that your program has been lost.
Handy hints to a better loaf.
Automatic Fruit and Nut Dispenser
•Ensure that the Fruit & Nut Dispenser is closed prior to
baking.
Freshness
•Ensure all ingredients are fresh and used before the
specified use-by date. Unlike bread purchased at the
Supermaket, there are no preservatives in the bread
made in your Taurus Breadmaker, therefore the bread
will not keep as long. Avoid using perishable ingredients
such as milk, yogurt, eggs or cheese, with the Time De-
lay function. Store dry ingredients in airtight containers,
to prevent drying out.
Freezing Bread
•Prior to freezing your fresh bread, let it cool completely.
Once the bread has cooled slice and wrap in plastic and
use at your convenience.
Removing bread from the pan
•Like a cake, the bread needs to cool slightly before re-
moving from the bread pan. Allow the bread to sit in
the pan for approximately 10 minutes before removing.
Toppings
•Ingredients such as herbs, sesame seeds and chopped
bacon can be added to the top of the bread during the
baking stage. See page 73 for more information. Open
the lid of your Taurus Breadmaker, gently brush the top
of the loaf with a little milk or egg yolk and sprinkle with
topping. (Do not allow ingredients to fall outside pan).
Close lid and allow baking to continue.
Note: This step needs to be done quickly to prevent
bread from sinking.
Crust Colour
•It is normal for the top of the bread to be lighter in colour
than the sides. Different combinations of ingredients can
encourage or discourage browning. If you would like the
top crust to be slightly darker, select the Bake program
setting and cook until desired colour is achieved.
Baking at high altitudes
•At high altitudes above 900 meters, dough rises faster.
Therefore, when baking at high altitudes some experi-
mentation is required. Follow the suggested guidelines.
Use one suggestion at a time and remember to write
down whichsuggestion works best for you.
Suggestions:
1. Reduce the amount of yeast by 25%. This will
stop the bread from over-rising.
2. Increase the salt by 25%. The bread will rise
slower and have less of a tendency to sink.
3. Watch your dough as it mixes. Bread flour stored at
high altitudes tends to be drier. You may have
to add a few tablespoons of water, until the dough
forms a nice ball.
Care and Cleaning
•Before cleaning the Taurus Breadmaker, unplug it from

the power outlet and allow it to cool completely.
To clean the exterior
•Wipe exterior with a slightly dampened cloth and polish
with a soft dry cloth. Do not use metal scourers or abra-
sives as this may scratch the exterior surface.
To clean non-stick baking pan
•Wipe baking pan and kneading blade with a damp cloth
and dry thoroughly. Do not use any harsh abrasives or
strong household cleaners as these may damage the
non-stick surface. Avoid immersing the bread pan in
water. However if necessary, gently wash bread pan in
warm soapy water using a soft cloth.
Caring for your non-stick baking pan
•Do not use metal utensils to remove ingredients or
bread, as they may damage the non-stick coating. Do
not wash any part of your breadmeaker in a dishwa-
ter.
Remove and clean lid
•To reomve lid, raise the lid approximately a 45° position
and simply slide the lid toward you. Wipe the interior of
lid with a damp cloth and dry throroughly before replac-
ing lid.
Storage
•Make sure your breadmaker is cool and dry before stor-
ing.Store it and do not place heavy objects on tiop of
the lid.
STANDARD BREAD RECIPES
1* Basic
Ingredients: Small pan 750g 1000g 1250g
Water 160 ml 290 ml 350 ml 430 ml
Oil 1 Tbsp. 1 Tbsp. 2 Tbsp. 3 Tbsp.
Salt 1 Tsp. 1.5 Tsp. 2 Tsp. 3 Tsp.
Sugar 1 Tbsp. 1 Tbsp. 1 Tbsp. 3 Tbsp.
Milk powder 1 Tbsp. 1 Tbsp. 2 Tbsp. 3 Tbsp.
Bread flour 2 Cups 3 Cups 4 Cups 5 Cups
YEAST 1 Tsp. 1 Tsp. 1 Tsp. 1 Tsp.
1* Wholemeal Rapid Bread
Ingredients: 750g 1.0kg 1.25kg
Water 320ml 420ml 520ml
Margarine 1½ tablespoons 2 tablespoons 2½ tablespoons
Salt 1½ teaspoon 2 teaspoons 2½ teaspoons
Brown Sugar 1½ tablespoons 2 tablespoons 2½ tablespoons
Skim milk
powder 2 tablespoons 3 tablespoons 4 tablespoons
Wholemeal plain
bread flour 540g (3 1/3) 700g (4 1/3) 860g (5 1/3)
Yeast 2 teaspoons 2 teaspoons 2½ teaspoons

1* Wheat & Sunflower Bread
Ingredients: 750g 1.0kg 1.25kg
Water 250ml 325ml 400ml
Margarine 1 tablespoons 1½ tablespoons 2 tablespoons
Honey 1 tablespoons 1½ tablespoons 2 tablespoons
Sallt 1 teaspoons 1½ teaspoons 2 teaspoons
Skim milk
powder 1 tablespoon 1½ tablespoons 2 tablespoons
Fine cracked
wheat 1/3 cup 1/3 cup ½ cup
Plain bread flour 400g (2¾) 520g (3¼) 600g (3¾)
Yeast 1½ teaspoons 1½ teaspoons 2 teaspoons
Fruit & Nut
Dispenser
Sunflower 1/3 cup 1/3 cup ½ cup
1* Herby Cheese Bread
Ingredients: 750g 1.0kg 1.25kg
Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1½ teaspoons 2 teaspoons 2½ teaspoons
Sugar 1 tablespoon 1 ½ tablespoons 2 tablespoons
Skim milk
powder 1 tablespoon 2 tablespoons 3 tablespoons
Plain bread flour 600g (3¾) 680g (4¼) 760g (4¾)
Yeast 1½ teaspoons 1½ teaspoons 2 teaspoons
Fruit & Nut
Dispenser
Mozzarella,
grated ½ cup ½ cup ¾ cup
Mixed herbs 1 teaspoon 1½ teaspoons 2 teaspoons

1* Pesto Bread
Ingredients: 750g 1.0kg 1.25kg
Water 315ml 415ml 515ml
Olive oil 2 tablespoon 2½ tablespoons 3 tablespoons
Garlic, crushed 1 clove 1 clove 1 clove
Basil, fresh and
chopped ½ cup ½ cup ¾ cup
Salt 1½ teaspoons 2 teaspoons 2½ teaspoons
Sugar 1 tablespoon 1½ tablespoons 2 tablespoons
Skim milk 1 tablespoon 2 tablespoons 3 tablespoons
Plain bread flour 600g (3¾) 680g (4¼) 760g (4¾)
Yeast 1½ teaspoons 1½ teaspoons 2 teaspoons
Fruit & Nut
Dispenser
Roasted pine
nuts ½ cup ½ cup ¾ cup
1* Beetroot & Rosemary Bread
Ingredients: 750g 1.0kg 1.25kg
Canned beet-
root, drained/
chopped
½ cup ¾ cup 1 cup
Beetroot Juice 1 tablespoon 1 tablespoon 1½ tablespoons
Rosemary, dried 1 teaspoon 1½ teaspoons 2 teaspoons
Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1½ teaspoons 2 teaspoons 2½ teaspoons
Sugar 1 tablespoon 1½ tablespoons 2 tablespoons
Skim milk
powder 1 tablespoon 2 tablespoons 3 tablespoons
Plain Bread flour 600g (3¾) 680g (4¼) 760g (4¾)
Yeast 1½ teaspoons 1½ teaspoons 2 teaspoons

1* Cornbread
Ingredients: 750g 1.0kg 1.25kg
Water 315ml 415ml 515ml
Margarine 1 tablespoons 1½ tablespoons 2 tablespoons
Cornmeal
(polenta) 1/3 cup ½ cup 2/3 cup
Sugar 1 tablespoons 1½ tablespoons 2 tablespoons
Salt 1½ teaspoons 2 teaspoons 2½ teaspoons
Skim milk
powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread flour 560g (3½) 640g (4) 720 (4¼)
Yeast 1½ teaspoons 1½ teaspoons 2 teaspoons
Fruit & Nut
Dispenser
Canned corn
kernals drained 80g (½ cup) 120g (¾ cup) 160g (1 cup)
Thyme, dried 1 teaspoon 1 teaspoon 1½ teaspoons
1* Multigrain
Ingredients: 750g 1.0kg 1.25kg
Water 370ml 470ml 570ml
Margarine 1½ tablespoons 2 tablespoons 2 ½ tablespoons
Grain Mix ½ cup ¾ cup 1 cup
Salt 1 teaspoon 1 ½ teaspoons 2 teaspoons
Brown Sugar 1½ tablespoons 2 tablespoons 2 ½ tablespoons
Skim Milk
Powder 2 tablespoons 3 tablespoons 4 tablespoons
Plain bread flour 320g (2) 320g (2) 440g (2 2/3)
Wholemeal plain
bread flour 220g (1 1/3) 380g (21 /3) 540g (3 1/3)
Yeast 1 teaspoons 1½ teaspoons 2 teaspoons

1* Pumpkin Bread
Ingredients: 750g 1.0kg 1.25kg
Water 300ml 400ml 500ml
Butter 1 tablespoon 2 tablespoons 3 tablespoons
Mashed/
cooked pump-
kin
¼ cup ½ cup ¾ cup
All spice,
ground 1 teaspoon 1 teaspoon 1½ teaspoons
Nutmeg, ground 2 teaspoons 2 teaspoons 3 teaspoons
Salt 1 teaspoons 1½ teaspoons 2 teaspoons
Sugar 1 tablespoon 1½ tablespoons 2 tablespoons
Skim milk
powder 1 tablespoon 2 tablespoons 3 tablespoons
Plain bread flour 520g (3¼) 600g (3¾) 680g (4¼)
Yeast 1½ teaspoons 1½ teaspoons 2 teaspoons
2*French
Ingredients: Small pan 750g 1000g 1250g
Water 160 ml 290 ml 350 ml 430 ml
Oil 1 Tbsp. 1 ½ Tbsp. 2 Tbsp. 3 Tbsp.
Salt 1 Tsp. 1 ½ Tsp. 2 Tsp. 3 Tsp.
Sugar 1 Tbsp. 1 Tbsp. 1 Tbsp. 2 Tbsp.
Bread flour 2 Cups 3 Cups 4 Cups 5 Cups
YEAST 1 Tsp. 1 Tsp. 1 Tsp. 1 Tsp.
2* French Bread
Ingredients: 750g 1.0kg 1.25kg
Water 290ml 350ml 410ml
Margarine 1½ tablespoons 2 tablespoons 2 ½ tablespoons
Salt 1 teaspoon 2 teaspoons 3 teaspoons
Sugar 1 tablespoon 1 tablespoon 1 ½ tablespoons
Plain bread flour 520g (3¼) 680g (4¼) 840g (5¼)
Yeast 1½ teaspoons 1 ¾ teaspoons 2 teaspoons

2* Sourdough
Ingredients: 750g 1.0kg 1.25kg
Water 220ml 270ml 320ml
Margarine 2 teaspoons 1 tablespoon 1 ½ tablespoons
Plain yogurt ½ cup ¾ cup 1 cup
Lemon juice 2 teaspoons 1 tablespoon 1 ½ tablespoons
Salt 1 teaspoon 1 ½ teaspoons 2 teaspoons
Sugar 1 tablespoon 2 tablespoons 3 tablespoons
Wholemeal plain
bread flour 540g (3 1/3) 700g (4 1/3) 860g (5 1/3)
Yeast 1½teaspoons 2 teaspoons 2½ teaspoons
3* Whole Wheat
Ingredients: Small pan 750g 1000g 1250g
Water 180 ml 310 ml 410 ml 500 ml
Oil 1 ½ Tbsp. 1 ½ Tbsp. 2 Tbsp. 2 Tbsp.
Salt 1 Tsp. 1 Tsp. 2 Tsp. 2 Tsp.
Sugar 1 ½ Tbsp. 1 ½ Tbsp. 2 Tbsp. 2 ½ Tbsp.
Bread flour 250 g 350 g 400 g 450 g
Whole
wheat bread
flour
100 g 150 g 200 g 300 g
Yeast 1 Tsp. 1 Tsp. 1 Tsp. 1.5 Tsp.
3* Sunflower & Oatmeal Bread
Ingredients: 750g 1.0kg 1.25kg
Water 275ml 375ml 475ml
Margarine 1 tablespoon 1½ tablespoons 2 tablespoons
Salt 1½ teaspoons 1½ teaspoons 2 teaspoons
Honey 1 tablespoon 2 tablespoons 3 tablespoons
Milk Powder 1 tablespoon 1½ tablespoons 2 tablespoons
Plain bread flour 320g (2) 400g (2½) 480g (3)
Whole wheat
bread flour 160g (1) 200g (1¼) 240g (1½)
Oatmeal 1/3 cup ½ cup ¾cup
Yeast 1½ teaspoons 1½ teaspoons 1½ teaspoons
Fruit & Nut
Dispenser
Sunflower seeds ¼ cup 1/3 cup ½ cup

3* Crunchy Wheat & Honey
Ingredients: 750g 1.0kg 1.25kg
Water 320ml 420ml 520ml
Margarine 1½ tablespoons 2 tablespoons 2½ tablespoons
Almonds, sliv-
ered ½ cup ½ cup ¾ cup
Salt 1½ teaspoons 2 teaspoons 2½ teaspoons
Honey 3 tablespoons 3½ tablespoons 4 tablespoons
Skim Milk
powder 2 tablespoons 3 tablespoons 4 tablespoons
Wholemeal plain
bread flour 540 (3½) 700g (4 1/3) 860g (5 1/3)
Yeast 1½ teaspoons 1½ teaspoons 2 teaspoons
3* Wholemeal Raisin/Nut
Ingredients: 750g 1.0kg 1.25kg
Water 320ml 420ml 520ml
Margarine 1½ tablespoons 2 tablespoon 2½ tablespoon
Salt 1 teaspoon 1½ tablespoons 2 teaspoons
Brown sugar 1½ tablespoon 2 tablespoon 2½ tablespoons
Skim milk
powder 2 tablespoon 3 tablespoons 4 tablespoons
Wholemeal plain
bread flour 540g(3½) 700g (4 1/3) 860g (5 1/30)
Yeast 1½ teaspoons 1½ teaspoons 2 teaspoons
Fruit & Nut
Dispenser
Raisins ½ cup ½ cup 2/3 cup
Walnut, chopped ¼ cup ¼ cup 1/3 cup

3* Soy & Linseed Bread
Ingredients: 750g 1.0kg 1.25kg
Water 370ml 470ml 570ml
Margarine 1½ tablespoons 2 tablespoons 2 ½ tablespoons
Linseed meal 2 tablespoons 3 tablespoons 4 tablespoons
Soy grits 3 tablespoons 3 tablespoons 3 tablespoons
Salt 1 teaspoon 1 ½ teaspoons 2 teaspoons
Brown sugar 1½ tablespoons 2 tablespoons 2 ½ tablespoons
Skim milk
powder 2 tablespoons 3 tablespoons 4 tablespoons
Wholemeal plain
bread flour 320g (2) 320g (2) 370g (2 1/3)
Plain bread flour 220g (1 1/3) 380g (2 1/3) 510g (3)
Yeast 1½ teaspoons 1½ teaspoons 2 teaspoons
3* Museli Bread
Ingredients: 750g 1.0kg 1.25kg
Water 320ml 420ml 520ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1 teaspoon 1 ½ teaspoons 2 teaspoons
Brown sugar 1½ tablespoons 2 tablespoons 2 ½ tablespoons
Skim milk
powder 1 tablespoon 1 ½ tablespoons 2 tablespoons
Wholemeal
bread flour 220g (1 1/3) 300g (1 2/3) 300g (1 2/3)
Plain bread flour 320g (2) 400g (2½) 560g (3½)
Yeast 1½ teaspoons 1½ teaspoons 2 teaspoons
Fruit & Nut
Dispenser
Muesli, toasted ½ cup ¾ cup 1 cup

3* Russian Blackbread
Ingredients: 750g 1.0kg 1.25kg
Water 300ml 375ml 450ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Fennel seeds 1 teaspoon 1 teaspoon 1½ teaspoons
Molasses 2 tablespoons 3 tablespoons 4 tablespoons
Salt 1 teaspoon 1 teaspoon 1½ teaspoons
Instant coffee
powder 1 teaspoon 2 teaspoons 3 teaspoons
Rye bread flour 120g (¾) 160g (1) 200g (1¼ )
Wholemeal
bread flour 120g (¾) 160g (1) 200g (1¼ )
Plain bread flour 200g (1¼ ) 240g (1½) 280g (1¾)
Yeast 1 teaspoon 1 teaspoon 1½ teaspoons
3* Orange Caraway Bread
Ingredients: 750g 1.0kg 1.25kg
Water 320ml 420ml 520ml
Margarine 1½ tablespoon 2 tablespoons 2½ tablespoons
Salt ½ teaspoons 2 teaspoons 2½ teaspoons
Brown Sugar ½ tablespoons 2 tablespoons 2½ tablespoons
Orange zest,
grated ½ teaspoons 2 teaspoons 2½ teaspoons
Caraway seeds ½ teaspoons 2 teaspoons 2½ teaspoons
Skim milk 2 tablespoons 3 tablespoons 4 tablespoons
Wholemeal
bread flour 540g (3 1/3) 700g (4 1/3) 860g (5 1/3)
Yeast ¼ teaspoons ½ teaspoons 2 teaspoons
3* Multigrain Bread
Ingredients: 750g 1.0kg 1.25kg
Water 370ml 470ml 570ml
Margarine 1½ tablespoons 2 tablespoons 2 ½ tablespoons
Grain mix ½ cup ¾ cup 1 cup
Salt 1 teaspoon 1 ½ teaspoons 2 teaspoons
Brown sugar 1½ tablespoons 2 tablespoons 2 ½ tablespoons
Skim milk
powder 2 tablespoons 3 tablespoons 4 tablespoons
Plain bread flour 320g (2) 380g (2 1/3) 540g (3 1/3)

Wholemeal
bread flour 220g (1 1/3) 380g (2 1/3) 440g (2 2/3)
Yeast 1½ teaspoons 1½ teaspoons 2 teaspoons
3* Pumpernickle Bread
Ingredients: 750g 1.0kg 1.25kg
Water 320ml 420ml 520ml
Margarine 1½ tablespoons 2 tablespoons 2 ½ tablespoons
Skim milk
powder 2 tablespoons 3 tablespoons 4 tablespoons
Cocoa 2 tablespoons 2 ½ tablespoons 3 tablespoons
Treacle 1/3 cup 1/2 cup 2/3 cup
Salt 1 teaspoon 1½ teaspoons 2 teaspoons
Rye bread flour 120g (¾) 160g (1) 200g (1¼)
Wholemeal
bread flour 420g (2 2/3) 540g (3 1/3) 660g (4)
Yeast 1½ teaspoons 1½ teaspoons 2 teaspoons
3* Wholemeal Carrot Bread
Ingredients: 750g 1.0kg 1.25kg
Water 300ml 375ml 450ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Carrot, peeled
and grated 1/3 cup 2/3 cup 1 cup
Nutmeg, ground 1 teaspoon 1½ teaspoons 2 teaspoons
Brown Sugar 2 tablespoon 2½ tablespoons 3 tablespoons
Salt 1 teaspoon 1½ teaspoons 2 teaspoons
Skim milk
powder 1 tablespoon 1½ tablespoons 2 tablespoons
Wholemeal plain
flower 240g (1½) 320g (2) 400g (2½)
Plain bread flour 200g (1¼) 240g (1½) 280g (1¾)
Yeast 1 teaspoon 1 teaspoon 1½ teaspoons

3* Potato & Peppercorn
Ingredients: 750g 1.0kg 1.25kg
Water 320ml 420ml 520ml
Margarine 1½ tablespoons 2 tablespoons 2½ tablespoons
Salt 1½ teaspoons 2 teaspoons 2½ teaspoons
Sugar 1½ tablespoons 2 tablespoons 2½ tablespoons
Skim milk
powder 2 tablespoons 3 tablespoons 4 tablespoons
Instant potato
flakes 3 tablespoons 4 tablespoons 5 tablespoons
Wholemeal pain
bread flour 380g (2 1/3) 540g (3 1/3) 540g (3 1/3)
Plain Bread flour 160g (1) 160g (1) 320g (2)
Yeast 1 teaspoon 1 teaspoon 1½ teaspoons
Fruit & Nut
Dispenser
Green pepper-
corns, drained 2 tablespoon 2 tablespoons 3 tablespoons
Sweet Breads
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (5) SWEET.
4. S elect CRUST Colour, Loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.
Do not use Time Delay Setting when baking the Sweet breads as the ingredients will spoil.
4* Sweet
Ingredients: Small pan 750g 1000g 1250g
Water 160 ml 250 ml 330 ml 410 ml
Oil 1 ½ Tbsp. 2 Tbsp. 3 Tbsp. 3 Tbsp.
Salt 1 Tsp. 1 Tsp. 2 Tsp. 3 Tsp.
Sugar 3 Tbsp. 3 Tbsp. 4 Tbsp. 5 Tbsp.
Milk powder 1 Tbsp. 1 ½ Tbsp. 2 Tbsp. 3 Tbsp.
Bread flour 2 Cups 3 Cups 4 Cups 5 Cups
YEAST 1 Tsp. 1 Tsp. 1 Tsp. 1.5 Tsp.

4* Old Fashioned Oat
Ingredients: 750g 1.0kg 1.25kg
Water 270ml 400ml 525ml
Margarine 2 tablespoons 3 tablespoons 4 tablespoons
Rolled Oats ½ cup ¾ cup 1 cup
Salt 1½teaspoons 2 teaspoons 2½ teaspoons
Honey ¼ cup ½ cup ½ cup
Skim milk
powder 2 tablespoons 3 tablespoons 4 tablespoons
Plain bread flour 480g (3) 640g (4) 800g (5)
Yeast 2 teaspoons 2 teaspoons 2½ teaspoons
4* Cinnamon / Raisin Bread
Ingredients: 750g 1.0kg 1.25kg
Water 250ml 375ml 500ml
Cinnamon,
ground 2 teaspoons 2 teaspoons 3 teaspoons
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1½ teaspoons 2 teaspoons 2½ teaspoons
Brown Sugar 2 tablespoons 3 tablespoons 4 tablespoons
Skim Milk
Powder 1 tablespoons 2 tablespoons 3 tablespoons
Plain Bread flour 480g (3) 640g (4) 800g (5)
Yeast 2 teaspoons 2 teaspoons 2½ teaspoons
Fruit & Nut
Dispenser
Sultanas or
Raisins ½ cup ¾ cup ¾ cup

4* Chocolate Bread
Ingredients: 750g 1.0kg 1.25kg
Water 250ml 325ml 420ml
Margarine 2 tablespoons 2 tablespoons 3 tablespoons
Cocoa 1 tablespoon 1 ½ tablespoons 2 tablespoons
Salt 1½ teaspoons 1½ teaspoons 2 teaspoons
Sugar 2 tablespoons 3 tablespoons 4 tablespoons
Skim milk
powder 2 tablespoons 2 tablespoons 2 ½ tablespoons
Plain bread flour 480g (3¼) 520g (3¼) 560g (3½)
Yeast 2 teaspoons 2 teaspoons 3 teaspoons
Fruit & Nut
Dispenser
Chocolate chips ¾ cup 1 cup 1 cup
4* Banana Macadamia
Ingredients: 750g 1.0kg 1.25kg
Water 125ml 200ml 275ml
Margarine 2 tablespoons 2 tablespoons 3 tablespoons
Banana, mashed ¾ cup ¾ cup 1 cup
Egg 1x 60g 1x60 g 1x60g
Salt 1½ teaspoons 2 teaspoons 2½ teaspoons
Sugar 3 tablespoons 3 tablespoons 4 tablespoons
Skim milk
powder 2 tablespoons 2 tablespoons 3 tablespoons
Plain bread flour 520g (3¼) 600g (3¾) 680g (4¼)
Yeast 2 teaspoons 2 teaspoons 3 teaspoons
Fruit & Nut
Dispenser
Macadamia
nuts, roughly
chopped
½ cup ¾ cup 1 cup

4* Apple Spice Bread
Ingredients: 750g 1.0kg 1.25kg
Water 250ml 375ml 500ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Cinnamon,
ground 2 teaspoons 2½ teaspoons 3 teaspoons
Clove, ground ½ teaspoon ½ teaspoon ½ teaspoon
Salt 1½ teaspoons 2 teaspoons 2½ teaspoons
Brown sugar 2 tablespoons 2 ½ tablespoons 3 tablespoons
Skim milk
powder 1 tablespoon 1 ½ tablespoons 2 tablespoons
Plain bread flour 480g (3) 680g (4¼) 880g (5½)
Yeast 2 teaspoons 2 teaspoons 21/2 teaspoons
Fruit& NutDis-
penser
Dried Apples,
chopped 1/3 cup 2/3 cup 1 cup
4* Pina Colada Bread
Ingredients: 750g 1.0kg 1.25kg
Water 225ml 290ml 360ml
Rum 1 tablespoon 2 tablespoons 3 tablespoons
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Pineapple,
crushed and
drained
2/3 cup ¾ cup 1 cup
Salt 1½ teaspoons 2 teaspoons 2½ teaspoons
Sugar 2 tablespoons 2 tablespoons 3 tablespoons
Skim milk
powder 1 tablespoons 1½ tablespoons 2 tablespoons
Plain Bread flour 480g (3) 640g (4) 800g (5)
Yeast 2 teaspoons 2 teaspoons 2½ teaspoons
Fruit & NUt
Dispenser
Roast coconut ½ cup ¾ cup 1 cup