Tesco BMS10 User manual

Breadmaker
USER GUIDE
BMS10
Tesco Stores Ltd, Delamare Road,
Cheshunt, Herts, EN8 9SL
Wipe the housing inside and outside with a damp cloth.
After Using the Breadmaker Do not immerse the Breadmaker in water and never
Always unplug the Breadmaker from the mains supply pour water into the oven housing.
immediately after use. Do not allow the cable or mains plug to come into
Allow the Breadmaker to cool down after use before you contact with water and do not pour water on the
clean or store it. It takes about 30 minutes until the appliance or excessively wet the interior or the control
breadmaker is cool enough to be used again. panel.
To assist the Breadmaker to cool down, leave the lid Clean and dry all parts carefully after use. When storing
open but ensure it is in a safe place away from children the bread pan in the Breadmaker, store it in the
and pets. LOCKED position, but leave the paddle loose in the
Cleaning pan, ready for assembly when next used.
When cleaning use only warm water with a mild liquid
detergent. Under no circumstances use chemical
cleaners or solvents, oven cleaners or abrasive agents.
Ensure the Breadmaker is unplugged from the mains
and has cooled down to the point where it can be safely
handled.
Pour some water into the breadpan and leave for a few
minutes to assist it to cool down. Do not re-insert the
breadpan into the Breadmaker until it has been
cleaned.
The breadpan, kneading paddle and the drive shaft
should be thoroughly cleaned in warm water with
detergent added. The bore in the kneading paddle can
be cleaned with a soft bottle brush or similar implement.
If you leave the paddle fitted to the shaft it may be
difficult to separate them afterwards. If this happens, fill
the breadpan with warm water to which a few drops of
liquid detergent have been added. Leave it to stand for
30 minutes and then remove the paddle from the shaft
for cleaning.
Rinse the bread pan and paddle thoroughly to remove
all traces of detergent and allow to dry.
Remove all crumbs from the lid, housing and oven
housing with a soft cloth.
Warranty
Your appliance is covered by a warranty for 12 months
from the date of purchase. If a fault develops during this
period, please return the unit to your nearest Tesco store
together with the original receipt as proof of purchase.
This warranty in no way affects your consumer rights.
Specifications
Model: BMS10
Input Voltage:
UK: Waste electrical products should not be
disposed of with household waste.
e for details.
ROI: Produced after 13th August 2005. Waste
electrical products should not be disposed of
with household waste. Please recycle where
facilities exist. Check with your Local Authority
or retailer for recycling advice
220 - 240V~50Hz.
Power Consumption: 600W
Weight: 5.5 kg
THIS PRODUCT MUST BE EARTHED
Separate
disposal facilities exist, for your nearest
facilities. See www.recycle-more.co.uk or in-
stor
Cleaning and Care

and help the keeping properties of bread. If you wish to use
The Basics of Breadmaking margarine based on vegetable oil, ensure that you use the
An understanding of ingredients and their interaction is regular kind. Avoid the “light” varieties as they contain quite
essential to good breadmaking. This short guide will help you large amounts of water which will adversely affect the bread. If
understand some of the processes and the materials used. you are in doubt, read the small print on the container; this will
FLOUR indicate whether the product is suitable for breadmaking.
is the essential ingredient. It should be fresh, and stored in When substituting oil for butter, margarine or solid cooking
cool, dry conditions, preferably in an airtight jar. Use only fat, reduce the amount of liquid by around ¾ tbs. to
breadmaking flour. General-purpose flours do not contain compensate for the extra liquid content of the oil.
enough gluten to produce well structured bread. As you will see from our recipes, it is good practice to cut butter
Wholemeal flour contains the whole wheat grain. This results and solid fats into small pieces before using them.
in heaver denser loaves than bread made with white bread Low fat bread can be made by substituting natural low fat
flour, and takes longer to rise - use the Wholemeal settings for yoghurt for some or all the fat in the recipe, in equal amounts.
best results. Apple purée may also be used. Once again, monitor the
Other flours such as rye are often added to bread flours to dough and adjust accordingly.
make speciality loaves. As these flours contain no gluten they SUGAR
cannot be used entirely on their own. Sugar provides food for the yeast, helps bread to rise and
Flours vary - millers all have their own special methods, and improves flavour, structure and colour. Almost any kind of
age and storage play their part. Although you should always natural sweetener can be used, - all the various sugars, corn
follow the recipe carefully there are occasions when you may and maple syrup, honey, etc. Once again, when using liquid
have to adjust the dough. You may do this a few minutes into sweeteners to replace sugar, reduce the amount of water
the kneading cycle. Open the Breadmaker lid and gently slightly to compensate.
touch the dough. It should feel very slightly sticky. If it is sloppy, Artificial sweeteners are not suitable for breadmaking.
add a little flour (½ -1 tablespoon). Allow this to work in and
SALT
re-check if necessary. If the dough is too dry, add the same
amount of lukewarm water. Re-check if necessary. Salt in bread is NOT just a matter of taste! Salt restrains the
growth of the yeast, and improves elasticity and structure. If
As you gain experience, you will get to know the feel of good
you reduce or eliminate salt from the bread it will rise
dough. It should be soft and smooth with the faintest sticky
excessively - if you use too much salt the loaf will not rise
feel, but should leave no residue when turned out of the pan,
enough. Use common table salt.
as in our recipes for doughnuts and other recipes blended on
the Dough programme. When adding salt to the bread pan, keep it away from the
yeast by introducing it at one corner. If the yeast comes into
The only time you can adjust the quality of the dough is during
premature contact with salt, the bread will not rise properly.
the kneading cycle. Once baking commences do not lift the lid
This situation is obviously more important when using the
or the bread may spoil.
delay timer.
MILK
YEAST
Whole, semi-skimmed or skimmed milk can be used in
Yeast is a micro-organism which feeds on sugars and starches
breadmaking but it should always be added lukewarm.
in the bread mix producing carbon dioxide gas which in turn
Refrigerated milk must be heated to around 27ºC (80ºF).
causes the bread to rise.
Never heat milk above 37ºC (98ºF) as this can cause
problems with yeast. We recommend the use of dried fast-acting yeast which is
intended for breadmakers. The instructions on the sachet will
Milk can usually be substituted for water in most recipes, but
tell you if the yeast is suitable for breadmakers. Easy-blend
the quantity may need to be adjusted - usually slightly higher. If
yeasts are readily available from branches of Tesco and other
dried milk features in the recipe, leave it out when substituting
good grocers.
milk for water.
When adding yeast, be especially careful to get the quantity
LIQUID QUANTITIES
correct otherwise you could have a disaster on your hands,
Flour is absorbent, its texture will vary to some extent with the especially if you add too much!
prevailing atmospheric conditions. The amount of liquid may
Note: Some ingredients, especially garlic and cinnamon can
have to be adjusted if the conditions in your kitchen are
spoil the quality of your bread if added in excess. Never be
excessively dry or humid. If there is too much water in the
over generous with such additions, use the amounts
bread it will not rise properly, even to the point of collapse.
recommended in the recipes.
Insufficient liquid will result in a poorly structured, lumpy loaf.
When baking items containing milk and onions, it is advisable
If you are in any way unsure, it is good policy to monitor the
not to use extended timer settings
dough while it is kneading, using the notes above.
AND FINALLY
BUTTER, MARGARINE, COOKING FAT AND OIL
HAPPY BREADMAKING!
These are interchangeable in bread making. Fats add flavour
$Make sure that the power cable does not touch any
hot surface and that it does not overhang a table
edge.
$Check the machine and the cable regularly for
damage. If there is damage of any kind, the
machine should not be used. Do not repair the
machine yourself, but rather consult an authorized
expert.
$Do not cover the Breadmaker when in use.
$Directly after bread making the appliance is HOT. $Never leave the machine to operate unsupervised.
Always use oven gloves when touching the $This appliance is not intended for use by persons
Breadmaker or the bread pan after baking. (including children) with reduced physical, sensory
$Unplug the Breadmaker after use and allow it to or mental capabilities, or lack of experience and
cool before handling or cleaning any parts. Pull on knowledge, unless they have been given supervision
the plug, not on the cable. or instruction concerning use of the appliances by a
person responsible for their safety
$This Breadmaker is for normal household use only.
Do not use it for professional catering. $Children should be supervised to ensure that they do
$Do not use the Breadmaker outdoors. not play with the appliance.
$Do not immerse the Breadmaker or the electrical $Do not use attachments or accessories not
cord or plug in water or liquids. recommended by the manufacturer.
$Do not use the Breadmaker near a source of heat or $Do not operate the Breadmaker empty.
on an unstable surface. $Do not dent or damage the bread pan. The
$Use the Breadmaker only on heat-resistant surfaces. Breadmaker will not operate properly if damaged.
If the work surface is excessively smooth the $When baking bread, never bake amounts greater
breadmaker should be placed on a non-slip mat. than the maximum recommended in the recipes
$Make sure the Breadmaker is not exposed to direct accompanying this manual. If you do, the bread
sunlight. may not be baked evenly and the dough could
overflow.
$At least 100mm clearance must be provided on all
sides of the Breadmaker. $Do not use the Breadmaker for any purpose not
expressly specified in this manual.
$Close supervision is necessary when this appliance
is used near children. $There are no user serviceable parts in your
Breadmaker. Unauthorised dismantling or servicing
$When selecting the location for your machine, will void the product warranty.
ensure that children do not have access to it.
CAUTION
RISK OF ELECTRIC SHOCK DO NOT DISMANTLE
!
The lightning flash with arrowhead symbol, within an equilateral triangle,
is intended to alert the user to the presence of uninsulated dangerous
voltage within the product’s enclosure that may be of sufficient magnitude
to constitute a risk of electric shock.
The exclamation point within an equilateral triangle is intended to alert
the user to the presence of important operating and maintenance
(servicing) instructions in the literature accompanying the appliance.
Safety Guide
Page 2 Page 11
Please read all the instructions and familiarise yourself If any items are missing or damaged, contact your
with the features and operation of your breadmaker nearest Tesco store for assistance.
before using the appliance. Make sure you read all the Retain the packaging in case you wish to transport the
safety notes carefully. appliance safely at a later date. If you dispose of the
packaging, do so in accordance with any recycling
Before using this appliance ensure that the voltage of regulations in your area.
your electricity supply is the same as that indicated on
the rating plate of the appliance. Note: In manufacture some parts of the Breadmaker are
lightly greased. When the appliance is first used, there
Unpacking the Breadmaker may be some vapour emission. This is harmless and will
In the box you should find: soon disappear.
$The breadmaker including the bread pan and
kneading paddle.
$Measuring cup and spoon; paddle puller tool.
Preliminaries

and help the keeping properties of bread. If you wish to use
The Basics of Breadmaking margarine based on vegetable oil, ensure that you use the
An understanding of ingredients and their interaction is regular kind. Avoid the “light” varieties as they contain quite
essential to good breadmaking. This short guide will help you large amounts of water which will adversely affect the bread. If
understand some of the processes and the materials used. you are in doubt, read the small print on the container; this will
FLOUR indicate whether the product is suitable for breadmaking.
is the essential ingredient. It should be fresh, and stored in When substituting oil for butter, margarine or solid cooking
cool, dry conditions, preferably in an airtight jar. Use only fat, reduce the amount of liquid by around ¾ tbs. to
breadmaking flour. General-purpose flours do not contain compensate for the extra liquid content of the oil.
enough gluten to produce well structured bread. As you will see from our recipes, it is good practice to cut butter
Wholemeal flour contains the whole wheat grain. This results and solid fats into small pieces before using them.
in heaver denser loaves than bread made with white bread Low fat bread can be made by substituting natural low fat
flour, and takes longer to rise - use the Wholemeal settings for yoghurt for some or all the fat in the recipe, in equal amounts.
best results. Apple purée may also be used. Once again, monitor the
Other flours such as rye are often added to bread flours to dough and adjust accordingly.
make speciality loaves. As these flours contain no gluten they SUGAR
cannot be used entirely on their own. Sugar provides food for the yeast, helps bread to rise and
Flours vary - millers all have their own special methods, and improves flavour, structure and colour. Almost any kind of
age and storage play their part. Although you should always natural sweetener can be used, - all the various sugars, corn
follow the recipe carefully there are occasions when you may and maple syrup, honey, etc. Once again, when using liquid
have to adjust the dough. You may do this a few minutes into sweeteners to replace sugar, reduce the amount of water
the kneading cycle. Open the Breadmaker lid and gently slightly to compensate.
touch the dough. It should feel very slightly sticky. If it is sloppy, Artificial sweeteners are not suitable for breadmaking.
add a little flour (½ -1 tablespoon). Allow this to work in and
SALT
re-check if necessary. If the dough is too dry, add the same
amount of lukewarm water. Re-check if necessary. Salt in bread is NOT just a matter of taste! Salt restrains the
growth of the yeast, and improves elasticity and structure. If
As you gain experience, you will get to know the feel of good
you reduce or eliminate salt from the bread it will rise
dough. It should be soft and smooth with the faintest sticky
excessively - if you use too much salt the loaf will not rise
feel, but should leave no residue when turned out of the pan,
enough. Use common table salt.
as in our recipes for doughnuts and other recipes blended on
the Dough programme. When adding salt to the bread pan, keep it away from the
yeast by introducing it at one corner. If the yeast comes into
The only time you can adjust the quality of the dough is during
premature contact with salt, the bread will not rise properly.
the kneading cycle. Once baking commences do not lift the lid
This situation is obviously more important when using the
or the bread may spoil.
delay timer.
MILK
YEAST
Whole, semi-skimmed or skimmed milk can be used in
Yeast is a micro-organism which feeds on sugars and starches
breadmaking but it should always be added lukewarm.
in the bread mix producing carbon dioxide gas which in turn
Refrigerated milk must be heated to around 27ºC (80ºF).
causes the bread to rise.
Never heat milk above 37ºC (98ºF) as this can cause
problems with yeast. We recommend the use of dried fast-acting yeast which is
intended for breadmakers. The instructions on the sachet will
Milk can usually be substituted for water in most recipes, but
tell you if the yeast is suitable for breadmakers. Easy-blend
the quantity may need to be adjusted - usually slightly higher. If
yeasts are readily available from branches of Tesco and other
dried milk features in the recipe, leave it out when substituting
good grocers.
milk for water.
When adding yeast, be especially careful to get the quantity
LIQUID QUANTITIES
correct otherwise you could have a disaster on your hands,
Flour is absorbent, its texture will vary to some extent with the especially if you add too much!
prevailing atmospheric conditions. The amount of liquid may
Note: Some ingredients, especially garlic and cinnamon can
have to be adjusted if the conditions in your kitchen are
spoil the quality of your bread if added in excess. Never be
excessively dry or humid. If there is too much water in the
over generous with such additions, use the amounts
bread it will not rise properly, even to the point of collapse.
recommended in the recipes.
Insufficient liquid will result in a poorly structured, lumpy loaf.
When baking items containing milk and onions, it is advisable
If you are in any way unsure, it is good policy to monitor the
not to use extended timer settings
dough while it is kneading, using the notes above.
AND FINALLY
BUTTER, MARGARINE, COOKING FAT AND OIL
HAPPY BREADMAKING!
These are interchangeable in bread making. Fats add flavour
$Make sure that the power cable does not touch any
hot surface and that it does not overhang a table
edge.
$Check the machine and the cable regularly for
damage. If there is damage of any kind, the
machine should not be used. Do not repair the
machine yourself, but rather consult an authorized
expert.
$Do not cover the Breadmaker when in use.
$Directly after bread making the appliance is HOT. $Never leave the machine to operate unsupervised.
Always use oven gloves when touching the $This appliance is not intended for use by persons
Breadmaker or the bread pan after baking. (including children) with reduced physical, sensory
$Unplug the Breadmaker after use and allow it to or mental capabilities, or lack of experience and
cool before handling or cleaning any parts. Pull on knowledge, unless they have been given supervision
the plug, not on the cable. or instruction concerning use of the appliances by a
person responsible for their safety
$This Breadmaker is for normal household use only.
Do not use it for professional catering. $Children should be supervised to ensure that they do
$Do not use the Breadmaker outdoors. not play with the appliance.
$Do not immerse the Breadmaker or the electrical $Do not use attachments or accessories not
cord or plug in water or liquids. recommended by the manufacturer.
$Do not use the Breadmaker near a source of heat or $Do not operate the Breadmaker empty.
on an unstable surface. $Do not dent or damage the bread pan. The
$Use the Breadmaker only on heat-resistant surfaces. Breadmaker will not operate properly if damaged.
If the work surface is excessively smooth the $When baking bread, never bake amounts greater
breadmaker should be placed on a non-slip mat. than the maximum recommended in the recipes
$Make sure the Breadmaker is not exposed to direct accompanying this manual. If you do, the bread
sunlight. may not be baked evenly and the dough could
overflow.
$At least 100mm clearance must be provided on all
sides of the Breadmaker. $Do not use the Breadmaker for any purpose not
expressly specified in this manual.
$Close supervision is necessary when this appliance
is used near children. $There are no user serviceable parts in your
Breadmaker. Unauthorised dismantling or servicing
$When selecting the location for your machine, will void the product warranty.
ensure that children do not have access to it.
CAUTION
RISK OF ELECTRIC SHOCK DO NOT DISMANTLE
!
The lightning flash with arrowhead symbol, within an equilateral triangle,
is intended to alert the user to the presence of uninsulated dangerous
voltage within the product’s enclosure that may be of sufficient magnitude
to constitute a risk of electric shock.
The exclamation point within an equilateral triangle is intended to alert
the user to the presence of important operating and maintenance
(servicing) instructions in the literature accompanying the appliance.
Safety Guide
Page 2 Page 11
Please read all the instructions and familiarise yourself If any items are missing or damaged, contact your
with the features and operation of your breadmaker nearest Tesco store for assistance.
before using the appliance. Make sure you read all the Retain the packaging in case you wish to transport the
safety notes carefully. appliance safely at a later date. If you dispose of the
packaging, do so in accordance with any recycling
Before using this appliance ensure that the voltage of regulations in your area.
your electricity supply is the same as that indicated on
the rating plate of the appliance. Note: In manufacture some parts of the Breadmaker are
lightly greased. When the appliance is first used, there
Unpacking the Breadmaker may be some vapour emission. This is harmless and will
In the box you should find: soon disappear.
$The breadmaker including the bread pan and
kneading paddle.
$Measuring cup and spoon; paddle puller tool.
Preliminaries

Preparation Filling with Ingredients
Before using your Breadmaker for the first time, wash Ensure you have all the ingredients to hand. Carefully fill
the inside of the bread pan, the kneading paddle, and the pan making sure you don’t leave any ingredients
the measuring utensils in hot soapy water. Rinse and dry out. When filling, it is essential that the ingredients are
well. Wipe the interior of the lid and the exterior of the filled in the prescribed order, otherwise the bread will
bread pan and appliance with a damp cloth. not be properly baked.
To open the lid: Lift the handle and hold it with both
hands. Turn the bread pan anticlockwise (REMOVE).
The pan may now be lifted out.
The ingredients should be at a warm room temperature
(20º-25ºC). If the room is cold (below 18ºC), use warm
water (40ºC) to make sure the yeast ferments fully. To
gauge the temperature if you do not have a
thermometer, heat some water and slowly add this to a
jug of cold water until the resulting temperature is barely
warm to the touch.
Measure and add the water to the pan. Next add the salt
and the other dry ingredients. Finally add the yeast. It is
essential to keep the yeast away from the salt and the
water before mixing commences ore the bread will not
rise properly.
Clean off any spills around the outside of the bread pan
and lower it into the breadmaker, reversing the process
described earlier.
Make sure the drive shaft in the bread pan is clean and Using the handle, lower the pan into the Bread maker.
free from crumbs or pieces of dough. Turn clockwise (LOCK) to secure the pan firmly in place.
Position the kneading paddle on the shaft (it will fit only
one way round). Push it firmly into place. If the paddle is
insecure it may come off when kneading and the
ingredients will not be properly mixed.
Lay the handle back on the pan. Close the lid.
The ingredients are now ready for baking.
Using the Breadmaker
Yeast
Dry Ingredients
Water
Page 4 Page 9
CARROT BREAD (Use the Basic Programme)
¾cup water at room temp. (around 20°C)
¼ cup plain yoghurt
1 cup carrots (grated)
2 tbsp honey
2 tbsp molasses (or dark brown muscovado sugar)
2¼ cups strong white bread flour
1 cup wholemeal bread flour
1 tbsp dried milk
1½ tsp salt
¼ cup walnuts (chopped)
1½ tsp dried yeast
BANANA BREAD
(Use the Whole Wheat Programme set to Light Crust)
2
/3 cup water at room temp. (around 20°C)
1 tbsp vegetable cooking oil
1 tsp salt
3 tbsp honey
1
1 /8 cups wholemeal bread flour
¾ tsp vanilla essence
½ cup mashed banana
2 tbsp butter (chopped into pieces)
2 tbsp dried milk
2½ cups strong white bread flour
1 tsp white sugar
2 tsp dried yeast
FOCACCIA (Use Basic or Quick Programme)
2
/3 cup water at room temp. (around 20°C)
2 tbsp olive oil
1 tsp salt
2¼ cups strong white bread flour
2 tsp a mixture of freshly chopped thyme,
marjoram and sage*
1 tsp white sugar
1 tsp dried yeast
This will make a small (approx. 500g) rounded loaf.
* If you use dried herbs, reduce the quantity by half as dried
herbs have a stronger flavour.
TOMATO BREAD (Use Basic or Quick Programme)
1 cup* water at room temp. (around 20°C)
2 tbsp olive oil
½ tsp salt
1
3 /3 cups strong white bread flour
30 g (2¼oz) sundried tomatoes
½ tsp dried yeast
* made up from the water used to soak the tomatoes plus fresh
water. (see below)
Firstly, soak the tomatoes in a little hot water for 15 min. Drain
and chop into pieces, reserving the water.
You can add the tomatoes together with all the other
ingredients at the beginning of the programme. This will give a
blended character to the loaf.
Alternatively, you can add the tomatoes midway through the
cycle. This will retain their individual character and give more
flavour to the bread
BRIOCHE (Use the Cake Programme)
2¼ tbsp water at room temp. (around 20°C)
¾ tsp salt
3 medium eggs, beaten
2½ cups strong white bread flour
75 g (3oz) butter (chopped into pieces)
1½ tbsp caster sugar
2½ tsp dried yeast
Note: If you prefer your brioche with a lighter crust, stop the
programme 25 min. from the end and remove the loaf.
PIZZA DOUGH (Use the Dough Programme)
1½ cups water at room temp. (around 20°C)
2½ tbsp olive oil
4½ cups strong white bread flour
2½ tbsp sugar
1½ tsp salt
2¼ tsp dried yeast
This should be sufficient for three 12” (300mm) Pizza bases.
Roll into circles on a floured surface and pinch the edges up to
form a rim. Place on a greased baking sheet, cover with the
pizza toppings of your choice and bake at Gas Mk.6 / 200ºC
/400ºF for 15 mins.
If desired, you can re-prove the dough for 10 - 20 mins. by
covering the formed base with a cloth and leaving it in a warm
place on the greased baking sheet before adding the
toppings.
BUN DOUGH (Use the Dough Programme)
2
/3cup water at room temp. (around 20°C)
2 eggs, beaten
2 tbsp margarine
3 cups strong white bread flour
2 tbsp sugar
½ tsp salt
2 tsp dried yeast
SWISS BUNS
When the programme is completed, mould into 15 torpedo
shapes on a greased baking sheet. Leave the dough to re-
prove for 10 -20 mins (method as for pizza dough, above)
DOUGHNUTS
When the programme is completed, mould into 15 balls and
re-prove for 10 - 20 mins. Fry in hot oil until golden brown.
Using a wooden spoon, roll the doughnuts in caster sugar
while they are still hot. Take care not to burn yourself.
Wholemeal (Whole Wheat) Bread Recipes
Here are some tried and tested recipes for making a variety of
excellent wholemeal breads.
RECIPE 1 (Use the Whole Wheat Programme)
1
1 /3cups water at room temp. (around 20°C)
1 tbsp vegetable cooking oil
1 tsp salt
1
3 /3 cups wholemeal bread flour
1 tsp white sugar
2 tsp dried yeast
Grip handle
Turn
b
c
1/8 cup 15 grams
1/4 cup 30 grams
1/3 cup 40 grams
3/8 cup 45 grams
1/2 cup 60 grams
5/8 cup 70 grams
2/3 cup 75 grams
3/4 cup 85 grams
7/8 cup 100 grams
1 cup 110 grams
Lift pan
out
d

Preparation Filling with Ingredients
Before using your Breadmaker for the first time, wash Ensure you have all the ingredients to hand. Carefully fill
the inside of the bread pan, the kneading paddle, and the pan making sure you don’t leave any ingredients
the measuring utensils in hot soapy water. Rinse and dry out. When filling, it is essential that the ingredients are
well. Wipe the interior of the lid and the exterior of the filled in the prescribed order, otherwise the bread will
bread pan and appliance with a damp cloth. not be properly baked.
To open the lid: Lift the handle and hold it with both
hands. Turn the bread pan anticlockwise (REMOVE).
The pan may now be lifted out.
The ingredients should be at a warm room temperature
(20º-25ºC). If the room is cold (below 18ºC), use warm
water (40ºC) to make sure the yeast ferments fully. To
gauge the temperature if you do not have a
thermometer, heat some water and slowly add this to a
jug of cold water until the resulting temperature is barely
warm to the touch.
Measure and add the water to the pan. Next add the salt
and the other dry ingredients. Finally add the yeast. It is
essential to keep the yeast away from the salt and the
water before mixing commences ore the bread will not
rise properly.
Clean off any spills around the outside of the bread pan
and lower it into the breadmaker, reversing the process
described earlier.
Make sure the drive shaft in the bread pan is clean and Using the handle, lower the pan into the Bread maker.
free from crumbs or pieces of dough. Turn clockwise (LOCK) to secure the pan firmly in place.
Position the kneading paddle on the shaft (it will fit only
one way round). Push it firmly into place. If the paddle is
insecure it may come off when kneading and the
ingredients will not be properly mixed.
Lay the handle back on the pan. Close the lid.
The ingredients are now ready for baking.
Using the Breadmaker
Yeast
Dry Ingredients
Water
Page 4 Page 9
CARROT BREAD (Use the Basic Programme)
¾cup water at room temp. (around 20°C)
¼ cup plain yoghurt
1 cup carrots (grated)
2 tbsp honey
2 tbsp molasses (or dark brown muscovado sugar)
2¼ cups strong white bread flour
1 cup wholemeal bread flour
1 tbsp dried milk
1½ tsp salt
¼ cup walnuts (chopped)
1½ tsp dried yeast
BANANA BREAD
(Use the Whole Wheat Programme set to Light Crust)
2
/3 cup water at room temp. (around 20°C)
1 tbsp vegetable cooking oil
1 tsp salt
3 tbsp honey
1
1 /8 cups wholemeal bread flour
¾ tsp vanilla essence
½ cup mashed banana
2 tbsp butter (chopped into pieces)
2 tbsp dried milk
2½ cups strong white bread flour
1 tsp white sugar
2 tsp dried yeast
FOCACCIA (Use Basic or Quick Programme)
2
/3 cup water at room temp. (around 20°C)
2 tbsp olive oil
1 tsp salt
2¼ cups strong white bread flour
2 tsp a mixture of freshly chopped thyme,
marjoram and sage*
1 tsp white sugar
1 tsp dried yeast
This will make a small (approx. 500g) rounded loaf.
* If you use dried herbs, reduce the quantity by half as dried
herbs have a stronger flavour.
TOMATO BREAD (Use Basic or Quick Programme)
1 cup* water at room temp. (around 20°C)
2 tbsp olive oil
½ tsp salt
1
3 /3 cups strong white bread flour
30 g (2¼oz) sundried tomatoes
½ tsp dried yeast
* made up from the water used to soak the tomatoes plus fresh
water. (see below)
Firstly, soak the tomatoes in a little hot water for 15 min. Drain
and chop into pieces, reserving the water.
You can add the tomatoes together with all the other
ingredients at the beginning of the programme. This will give a
blended character to the loaf.
Alternatively, you can add the tomatoes midway through the
cycle. This will retain their individual character and give more
flavour to the bread
BRIOCHE (Use the Cake Programme)
2¼ tbsp water at room temp. (around 20°C)
¾ tsp salt
3 medium eggs, beaten
2½ cups strong white bread flour
75 g (3oz) butter (chopped into pieces)
1½ tbsp caster sugar
2½ tsp dried yeast
Note: If you prefer your brioche with a lighter crust, stop the
programme 25 min. from the end and remove the loaf.
PIZZA DOUGH (Use the Dough Programme)
1½ cups water at room temp. (around 20°C)
2½ tbsp olive oil
4½ cups strong white bread flour
2½ tbsp sugar
1½ tsp salt
2¼ tsp dried yeast
This should be sufficient for three 12” (300mm) Pizza bases.
Roll into circles on a floured surface and pinch the edges up to
form a rim. Place on a greased baking sheet, cover with the
pizza toppings of your choice and bake at Gas Mk.6 / 200ºC
/400ºF for 15 mins.
If desired, you can re-prove the dough for 10 - 20 mins. by
covering the formed base with a cloth and leaving it in a warm
place on the greased baking sheet before adding the
toppings.
BUN DOUGH (Use the Dough Programme)
2
/3cup water at room temp. (around 20°C)
2 eggs, beaten
2 tbsp margarine
3 cups strong white bread flour
2 tbsp sugar
½ tsp salt
2 tsp dried yeast
SWISS BUNS
When the programme is completed, mould into 15 torpedo
shapes on a greased baking sheet. Leave the dough to re-
prove for 10 -20 mins (method as for pizza dough, above)
DOUGHNUTS
When the programme is completed, mould into 15 balls and
re-prove for 10 - 20 mins. Fry in hot oil until golden brown.
Using a wooden spoon, roll the doughnuts in caster sugar
while they are still hot. Take care not to burn yourself.
Wholemeal (Whole Wheat) Bread Recipes
Here are some tried and tested recipes for making a variety of
excellent wholemeal breads.
RECIPE 1 (Use the Whole Wheat Programme)
1
1 /3cups water at room temp. (around 20°C)
1 tbsp vegetable cooking oil
1 tsp salt
1
3 /3 cups wholemeal bread flour
1 tsp white sugar
2 tsp dried yeast
Grip handle
Turn
b
c
1/8 cup 15 grams
1/4 cup 30 grams
1/3 cup 40 grams
3/8 cup 45 grams
1/2 cup 60 grams
5/8 cup 70 grams
2/3 cup 75 grams
3/4 cup 85 grams
7/8 cup 100 grams
1 cup 110 grams
Lift pan
out
d

Light
Dark Medium
700g 900g
1. BASIC
2. FRENCH
3. WHOLE WHEAT
4. QUICK
5. SWEET
6. ULTRA FAST-I
8. DOUGH
7. ULTRA FAST-II
9. JAM
10. CAKE
12. BAKE
11. SANDWICH
START
STOP
COLOR
TIME TIME
LOAF
SIZE
MENU
Your Breadmaker And Its Components
RECIPE 2 (Use the Whole Wheat Programme) LIGHT WHOLEMEAL (Use theWhole Wheatl Programme)
1
1½ cups water at room temp. (around 20°C) 1 /3 cups water at room temp. (around 20°C)
2 tbsp vegetable cooking oil 1 tbsp vegetable oil
1½ tsp salt 1 tsp salt
4½ cups wholemeal bread flour 2¼ cups wholemeal bread flour
1
3 tbsp dried milk (optional) 1 /8 cups strong white bread flour
2 tbsp white sugar 1 tsp white sugar
2¾ tsp dried yeast 2 tsp dried yeast
WHOLEMEAL SODA BREAD
RECIPE 3 (Use the Basic Programme)
(Use the Ultra Fast 1 Programme)
1
1 /3 cups water at room temp. (around 20°C)
1 cup water at room temp. (around 20°C)
1 tbsp vegetable oil or
5
150ml ( /8 cup) natural Greek yoghurt
12g (½oz) butter (chopped into pieces)
1 tsp salt
2 tsp salt
1
13 /3 cups wholemeal bread flour
3 /3 cups wholemeal bread flour
1 tsp bicarbonate of soda
Pinch white sugar
1 tbsp baking powder
2 tsp dried yeast
Have all the ingredients been added?Has the mains been switched off during the cycle?
Have all the ingredients been accurately measured?Was the lid opened at the wrong point in the cycle?
Was the yeast in contact with any liquid or salt before the Was the water temperature correct?
programme started?
Has the correct programme been used?
Has the delay timer been properly set?Was bread left in the machine after the “keep warm” time?
Was the breadmaker in a very cold kitchen when the
program started?
Help! My Bread’s Gone Wrong - Some Easy Remedies
Troubleshooting Guide
Too much yeast or flour
Not enough salt
Excessive water in the bread
Bread rises too much
Check ingredients carefully
Ingredients old, out of date
Reduce water content
Likely Cause
Symptom Remedy
Too little yeast or wrong yeast
Damp or out of date yeast
Yeast in contact with salt
Water too warm
Wrong type of flour
Damp, out of date flour
Bread does not rise enough
Check yeast condition carefully
Only use sachet yeast
Keep ingredients separated
Use fresh water at room temp.
Use fresh bread flour. Keep flour
dry and in a dark, cool place.
Ingredients too warm
Bread has collapsed Use water at room temp. and
fresh correctly stored ingredients.
Too much water
Ingredients not fresh
Poor quality flour
Bread rose well but
flattened during baking
Reduce water slightly
Do not exceed “use by” dates
Use fresh proper bread flour
Gluten content of flour too low
Too much water
Bread deformed after
baking
Use fresh proper bread flour
Reduce amount of water slightly
Flour to water ratio is incorrect
Flour is damp or out of date
Texture lumpy or uneven Check quantity and quality of all
ingredients
Too much flour, especially with
white bread
Excessive salt or sugar
Mushroom-like rough
surface
Check quantity and quality of all
ingredients
Bread too warm
Bread is difficult to slice Let bread cool on an open rack
Page 10 Page 3
The Control Panel
Delay Time Setting Buttons
Press to Increase (in 10 min steps)Press to Decrease (in 10 min steps)
Color (Crust) Control
Select Light, Medium, Dark
MENU Selector
Select one of the 12 menus
Start/Stop Button
Light, Medium, Dark
Color (Crust) Indicator
Loaf Size Indicator
700g, 900g
Program Guide
Loaf Size Selector
700g, 900g
inserting and
removing
Your Breadmaker And Its Components
Inspection
Window
Hinged Lid
Paddle
bread pan
locked
Oven Element
Kneading Assembly
Control Panel
with paddle installed
Bread Pan
Carry Handle
Measuring Cup
And Spoon
Paddle Puller Tool

Light
Dark Medium
700g 900g
1. BASIC
2. FRENCH
3. WHOLE WHEAT
4. QUICK
5. SWEET
6. ULTRA FAST-I
8. DOUGH
7. ULTRA FAST-II
9. JAM
10. CAKE
12. BAKE
11. SANDWICH
START
STOP
COLOR
TIME TIME
LOAF
SIZE
MENU
Your Breadmaker And Its Components
RECIPE 2 (Use the Whole Wheat Programme) LIGHT WHOLEMEAL (Use theWhole Wheatl Programme)
1
1½ cups water at room temp. (around 20°C) 1 /3 cups water at room temp. (around 20°C)
2 tbsp vegetable cooking oil 1 tbsp vegetable oil
1½ tsp salt 1 tsp salt
4½ cups wholemeal bread flour 2¼ cups wholemeal bread flour
1
3 tbsp dried milk (optional) 1 /8 cups strong white bread flour
2 tbsp white sugar 1 tsp white sugar
2¾ tsp dried yeast 2 tsp dried yeast
WHOLEMEAL SODA BREAD
RECIPE 3 (Use the Basic Programme)
(Use the Ultra Fast 1 Programme)
1
1 /3 cups water at room temp. (around 20°C)
1 cup water at room temp. (around 20°C)
1 tbsp vegetable oil or
5
150ml ( /8 cup) natural Greek yoghurt
12g (½oz) butter (chopped into pieces)
1 tsp salt
2 tsp salt
1
13 /3 cups wholemeal bread flour
3 /3 cups wholemeal bread flour
1 tsp bicarbonate of soda
Pinch white sugar
1 tbsp baking powder
2 tsp dried yeast
Have all the ingredients been added?Has the mains been switched off during the cycle?
Have all the ingredients been accurately measured?Was the lid opened at the wrong point in the cycle?
Was the yeast in contact with any liquid or salt before the Was the water temperature correct?
programme started?
Has the correct programme been used?
Has the delay timer been properly set?Was bread left in the machine after the “keep warm” time?
Was the breadmaker in a very cold kitchen when the
program started?
Help! My Bread’s Gone Wrong - Some Easy Remedies
Troubleshooting Guide
Too much yeast or flour
Not enough salt
Excessive water in the bread
Bread rises too much
Check ingredients carefully
Ingredients old, out of date
Reduce water content
Likely Cause
Symptom Remedy
Too little yeast or wrong yeast
Damp or out of date yeast
Yeast in contact with salt
Water too warm
Wrong type of flour
Damp, out of date flour
Bread does not rise enough
Check yeast condition carefully
Only use sachet yeast
Keep ingredients separated
Use fresh water at room temp.
Use fresh bread flour. Keep flour
dry and in a dark, cool place.
Ingredients too warm
Bread has collapsed Use water at room temp. and
fresh correctly stored ingredients.
Too much water
Ingredients not fresh
Poor quality flour
Bread rose well but
flattened during baking
Reduce water slightly
Do not exceed “use by” dates
Use fresh proper bread flour
Gluten content of flour too low
Too much water
Bread deformed after
baking
Use fresh proper bread flour
Reduce amount of water slightly
Flour to water ratio is incorrect
Flour is damp or out of date
Texture lumpy or uneven Check quantity and quality of all
ingredients
Too much flour, especially with
white bread
Excessive salt or sugar
Mushroom-like rough
surface
Check quantity and quality of all
ingredients
Bread too warm
Bread is difficult to slice Let bread cool on an open rack
Page 10 Page 3
The Control Panel
Delay Time Setting Buttons
Press to Increase (in 10 min steps)Press to Decrease (in 10 min steps)
Color (Crust) Control
Select Light, Medium, Dark
MENU Selector
Select one of the 12 menus
Start/Stop Button
Light, Medium, Dark
Color (Crust) Indicator
Loaf Size Indicator
700g, 900g
Program Guide
Loaf Size Selector
700g, 900g
inserting and
removing
Your Breadmaker And Its Components
Inspection
Window
Hinged Lid
Paddle
bread pan
locked
Oven Element
Kneading Assembly
Control Panel
with paddle installed
Bread Pan
Carry Handle
Measuring Cup
And Spoon
Paddle Puller Tool

The Control Panel Breadmaker will knead twice. The dough rises and bakes
longer. After 40 minutes the Breadmaker will beep,
indicating that additional ingredients may be added. We
recommend you choose the 'dark' crust with this option to
get a crunchy crust.
QUICK
Total Program Time: 1 hour and 40 minutes
For recipes with baking powder. The Breadmaker stirs
once and then bakes the dough. Place liquids in the
bottom of the bread pan, dry ingredients on top. During
the initial mixing, dry ingredients may collect in the
corners of the pan- you may need to clear the corners
with a rubber spatula to avoid flour lumps.
SWEET
Time: 2 hrs 55 min 900g loaf; 2hrs 50 min 700g loaf
For preparation of sweet yeast breads. The Breadmaker
Ensure that you understand the functions of your will knead the dough twice.
Breadmaker before use as an incorrect selection will
affect the quality of the bread. ULTRA FAST 1: 700g loaf only-Time: 58 minutes
ULTRA FAST 2: 900g loaf only-Time: 58 minutes
Plug the Breadmaker into the mains. The Control Panel
display will light up and the unit is now operational. The bread maker bakes the bread in 58 minutes. The
bread is denser in texture with this setting. You should use
When you power the Breadmaker, the display sets to water slightly hotter, around 48-50 deg C and use a
Basic and Medium Crust. The display indicates 3:00, cooking thermometer to gauge water temperature.
which means that the Breadmaker will take 3 hours to
DOUGH
complete the program. This setting is illustrated above.
Total Program Time: 1 hour and 30 minutes
Sequence of Operations: For preparation of different types of dough for shaping
1-Choose a Program with the MENU button. and baking elsewhere. The pan is not heated and the loaf
size and crust selector are inoperative.
2-Select the Loaf Size (as needed).
JAM
3- Select the Crust Colour (as needed).
Total Program Time: 1 hour 20 minutes
4- Start the machine. Place the ingredients in the pan and the machine will stir
Chosing a Program. and heat the jam. Monitor the jam to make sure it is not
over cooked. Switch the machine off manually if there is
The Breadmaker has a choice of 12 programs. Press the time remaining on the program when the jam is cooked.
MENU button repeatedly to cycle through the options. Bake dough that has been previously raised.
The options are explained below. CAKE
BASIC Total Program Time: 2 hours and 50 minutes
Time: 3 hours 900g loaf; 2hrs 53 min 700g loaf For kneading rise and baking cake mixtures and sweet
Used for the preparation of white bread and mixed grain breads where the raising agent is soda or baking powder.
bread. This program is the default setting. Many cakes require less time than this program. Follow
The Breadmaker will knead the dough three times. After the recipe and switch the unit off manually if needed.
the second kneading the Breadmaker will beep. This SANDWICH
beep indicates that additional ingredients may now be Time: 3 hrs, 900g loaf: 2hours and 55 minutes, 700g loaf
added.
FRENCH
Time: 3 hrs 50 min 900g loaf; 3hrs 40 min 700g loaf BAKE
Total Program Time: 1 hour only
This function can be used to:
Bake dough that has been previously raised.
WHOLE WHEAT Re-bake or warm previously baked bread.
Time: 3 hrs 40 min 900g loaf; 3hrs 32 min 700g loaf If you are reheating bread, check the loaf regularly and
For the preparation of wholemeal bread. The switch off manually if necessary.
For preparing large light breads with minimal crust for
sandwiches There is no crust control on this setting.
For preparing French white bread. The Breadmaker
kneads twice, but has longer rising and baking times, so
the bread gets a thicker crust.
Controls and Programs
To get you started with your Bread maker, here is a QUANTITIES AND CONVERSIONS
selection of recipes. The recipes use fast action or easy The recipe quantities are sufficient to bake a 700
bake dried yeast intended for bread makers. gram loaf. Scale them up for larger loaves.
When adding ingredients add the water first, followed by To avoid conflicts with different measuring systems the
any other liquid and semi-liquid ingredients. Next add amounts are based on the supplied measuring cup and
the flour followed by the other dry ingredients. Tap the spoon. The cup is calibrated in cups, ounces and ml.
pan lightly on all sides to settle the flour. This prevents the The spoon is calibrated in tablespoon (tbsp-15g) and
yeast from coming into contact with the liquids. Finally teaspoon (tsp-5g) quantities.
add the yeast in a small heap in the centre of the pan.
Recipes - Getting Started
WHITE BREAD (Use Basic or Quick Programme) GARLIC BREAD (Use Basic or Quick Programme)
1 1
1 /3 cups water at room temp. (around 20°C) 1 /8 cups water at room temp. (around 20°C)
1 tbsp vegetable cooking oil 2 tbsp olive oil
1 tsp salt 1½ tsp salt
1
3 /3 cups strong white bread flour ¾ tsp garlic (fresh pressed)
1 tsp white sugar 3 cups strong white bread flour
2 tsp dried yeast 1 tbsp sugar
WHITE BREAD VARIATIONS 3 tbsp Parmesan cheese (grated)
The ingredients listed below are additional to the white bread ¾ tsp basil (dried)
mix unless otherwise stated. ¾ tsp garlic powder
Cheese 2 tbsp chives (dried)
¾ cup grated cheese ¾ tsp black pepper
Reduce water slightly if the cheese has a high moisture content. 2 tsp dried yeast
Date PEANUT BUTTER BREAD avoid if you have a nut allergy
½ cup chopped dates (Use the Basic or Quick Programme)
Add after the second kneading when the machine beeps
1¼ cups water at room temp. (around 20°C)
Cranberry 3 cups strong white bread flour
1½ tsp nutmeg ½ cup peanut butter (smooth or crunchy)
1 – 2 tbsp grated orange peel ¼ cup brown sugar
2 – 4 tbsp dried cranberries 1½ tsp salt
1 – 2 tbsp orange marmalade 1½ tsp dried yeast
Substitute cranberry juice for water
RYE BREAD (Use Basic or Quick Programme)
Potato
1
/3 cup dried potato flakes 1cup water at room temp. (around 20°C)
1 – 2 tsp dried parsley 1¼ tsp salt
Reduce flour by equivalent amount to potato 4 tsp vegetable oil or butter
2¼ cups strong white bread flour
ONION BREAD (Use Basic or Quick Programme) ¾ cup rye flour
Add all the ingredients at the beginning 2½ tbsp sugar
1
1 /3 cups water at room temp. (around 20°C) 1 tbsp cornmeal
1 tsp salt 1 ½ tsp caraway seeds
1 tbsp powdered milk 2 tsp dried yeast
1
3 /3 cups strong white bread flour
1GRANARY BREAD (Use Basic or Quick Programme)
/3 cup dried onion flakes
1
12gm (½oz.) butter, chopped into pieces 1 /3 cups water at room temp. (around 20°C)
1 tsp sugar 1 tbsp vegetable cooking oil
2 tsp dried yeast 1 tsp salt
1
3 /3 cups granary bread flour
CHEESE & ONION BREAD (Basic or Quick Programme)
11 tsp white sugar
1 /8 cups milk
2 tsp dried yeast
1 tbsp extra virgin olive oil
FRENCH BREAD (Use French Programme)
½ onion (finely grated / food processed) 1¼ cups water at room temp. (around 20°C)
1 tsp salt 1½ tsp salt
1 tsp sugar 3 cups strong white bread flour
1
3 /3 cups strong white bread flour 1½ tsp sugar
½ tsp mustard powder 2 tsp dried yeast
2 tsp dried yeast
¾ cup 75 g (3oz) grated mature cheddar cheese
Recipes
Page 8 Page 5
Light
Dark Medium
700g 900g
1. BASIC
2. FRENCH
3. WHOLE WHEAT
4. QUICK
5. SWEET
6. ULTRA FAST-I
8. DOUGH
7. ULTRA FAST-II
9. JAM
10. CAKE
12. BAKE
11. SANDWICH
START
STOP
COLOR
TIME TIME
LOAF
SIZE
MENU

The Control Panel Breadmaker will knead twice. The dough rises and bakes
longer. After 40 minutes the Breadmaker will beep,
indicating that additional ingredients may be added. We
recommend you choose the 'dark' crust with this option to
get a crunchy crust.
QUICK
Total Program Time: 1 hour and 40 minutes
For recipes with baking powder. The Breadmaker stirs
once and then bakes the dough. Place liquids in the
bottom of the bread pan, dry ingredients on top. During
the initial mixing, dry ingredients may collect in the
corners of the pan- you may need to clear the corners
with a rubber spatula to avoid flour lumps.
SWEET
Time: 2 hrs 55 min 900g loaf; 2hrs 50 min 700g loaf
For preparation of sweet yeast breads. The Breadmaker
Ensure that you understand the functions of your will knead the dough twice.
Breadmaker before use as an incorrect selection will
affect the quality of the bread. ULTRA FAST 1: 700g loaf only-Time: 58 minutes
ULTRA FAST 2: 900g loaf only-Time: 58 minutes
Plug the Breadmaker into the mains. The Control Panel
display will light up and the unit is now operational. The bread maker bakes the bread in 58 minutes. The
bread is denser in texture with this setting. You should use
When you power the Breadmaker, the display sets to water slightly hotter, around 48-50 deg C and use a
Basic and Medium Crust. The display indicates 3:00, cooking thermometer to gauge water temperature.
which means that the Breadmaker will take 3 hours to
DOUGH
complete the program. This setting is illustrated above.
Total Program Time: 1 hour and 30 minutes
Sequence of Operations: For preparation of different types of dough for shaping
1-Choose a Program with the MENU button. and baking elsewhere. The pan is not heated and the loaf
size and crust selector are inoperative.
2-Select the Loaf Size (as needed).
JAM
3- Select the Crust Colour (as needed).
Total Program Time: 1 hour 20 minutes
4- Start the machine. Place the ingredients in the pan and the machine will stir
Chosing a Program. and heat the jam. Monitor the jam to make sure it is not
over cooked. Switch the machine off manually if there is
The Breadmaker has a choice of 12 programs. Press the time remaining on the program when the jam is cooked.
MENU button repeatedly to cycle through the options. Bake dough that has been previously raised.
The options are explained below. CAKE
BASIC Total Program Time: 2 hours and 50 minutes
Time: 3 hours 900g loaf; 2hrs 53 min 700g loaf For kneading rise and baking cake mixtures and sweet
Used for the preparation of white bread and mixed grain breads where the raising agent is soda or baking powder.
bread. This program is the default setting. Many cakes require less time than this program. Follow
The Breadmaker will knead the dough three times. After the recipe and switch the unit off manually if needed.
the second kneading the Breadmaker will beep. This SANDWICH
beep indicates that additional ingredients may now be Time: 3 hrs, 900g loaf: 2hours and 55 minutes, 700g loaf
added.
FRENCH
Time: 3 hrs 50 min 900g loaf; 3hrs 40 min 700g loaf BAKE
Total Program Time: 1 hour only
This function can be used to:
Bake dough that has been previously raised.
WHOLE WHEAT Re-bake or warm previously baked bread.
Time: 3 hrs 40 min 900g loaf; 3hrs 32 min 700g loaf If you are reheating bread, check the loaf regularly and
For the preparation of wholemeal bread. The switch off manually if necessary.
For preparing large light breads with minimal crust for
sandwiches There is no crust control on this setting.
For preparing French white bread. The Breadmaker
kneads twice, but has longer rising and baking times, so
the bread gets a thicker crust.
Controls and Programs
To get you started with your Bread maker, here is a QUANTITIES AND CONVERSIONS
selection of recipes. The recipes use fast action or easy The recipe quantities are sufficient to bake a 700
bake dried yeast intended for bread makers. gram loaf. Scale them up for larger loaves.
When adding ingredients add the water first, followed by To avoid conflicts with different measuring systems the
any other liquid and semi-liquid ingredients. Next add amounts are based on the supplied measuring cup and
the flour followed by the other dry ingredients. Tap the spoon. The cup is calibrated in cups, ounces and ml.
pan lightly on all sides to settle the flour. This prevents the The spoon is calibrated in tablespoon (tbsp-15g) and
yeast from coming into contact with the liquids. Finally teaspoon (tsp-5g) quantities.
add the yeast in a small heap in the centre of the pan.
Recipes - Getting Started
WHITE BREAD (Use Basic or Quick Programme) GARLIC BREAD (Use Basic or Quick Programme)
1 1
1 /3 cups water at room temp. (around 20°C) 1 /8 cups water at room temp. (around 20°C)
1 tbsp vegetable cooking oil 2 tbsp olive oil
1 tsp salt 1½ tsp salt
1
3 /3 cups strong white bread flour ¾ tsp garlic (fresh pressed)
1 tsp white sugar 3 cups strong white bread flour
2 tsp dried yeast 1 tbsp sugar
WHITE BREAD VARIATIONS 3 tbsp Parmesan cheese (grated)
The ingredients listed below are additional to the white bread ¾ tsp basil (dried)
mix unless otherwise stated. ¾ tsp garlic powder
Cheese 2 tbsp chives (dried)
¾ cup grated cheese ¾ tsp black pepper
Reduce water slightly if the cheese has a high moisture content. 2 tsp dried yeast
Date PEANUT BUTTER BREAD avoid if you have a nut allergy
½ cup chopped dates (Use the Basic or Quick Programme)
Add after the second kneading when the machine beeps
1¼ cups water at room temp. (around 20°C)
Cranberry 3 cups strong white bread flour
1½ tsp nutmeg ½ cup peanut butter (smooth or crunchy)
1 – 2 tbsp grated orange peel ¼ cup brown sugar
2 – 4 tbsp dried cranberries 1½ tsp salt
1 – 2 tbsp orange marmalade 1½ tsp dried yeast
Substitute cranberry juice for water
RYE BREAD (Use Basic or Quick Programme)
Potato
1
/3 cup dried potato flakes 1cup water at room temp. (around 20°C)
1 – 2 tsp dried parsley 1¼ tsp salt
Reduce flour by equivalent amount to potato 4 tsp vegetable oil or butter
2¼ cups strong white bread flour
ONION BREAD (Use Basic or Quick Programme) ¾ cup rye flour
Add all the ingredients at the beginning 2½ tbsp sugar
1
1 /3 cups water at room temp. (around 20°C) 1 tbsp cornmeal
1 tsp salt 1 ½ tsp caraway seeds
1 tbsp powdered milk 2 tsp dried yeast
1
3 /3 cups strong white bread flour
1GRANARY BREAD (Use Basic or Quick Programme)
/3 cup dried onion flakes
1
12gm (½oz.) butter, chopped into pieces 1 /3 cups water at room temp. (around 20°C)
1 tsp sugar 1 tbsp vegetable cooking oil
2 tsp dried yeast 1 tsp salt
1
3 /3 cups granary bread flour
CHEESE & ONION BREAD (Basic or Quick Programme)
11 tsp white sugar
1 /8 cups milk
2 tsp dried yeast
1 tbsp extra virgin olive oil
FRENCH BREAD (Use French Programme)
½ onion (finely grated / food processed) 1¼ cups water at room temp. (around 20°C)
1 tsp salt 1½ tsp salt
1 tsp sugar 3 cups strong white bread flour
1
3 /3 cups strong white bread flour 1½ tsp sugar
½ tsp mustard powder 2 tsp dried yeast
2 tsp dried yeast
¾ cup 75 g (3oz) grated mature cheddar cheese
Recipes
Page 8 Page 5
Light
Dark Medium
700g 900g
1. BASIC
2. FRENCH
3. WHOLE WHEAT
4. QUICK
5. SWEET
6. ULTRA FAST-I
8. DOUGH
7. ULTRA FAST-II
9. JAM
10. CAKE
12. BAKE
11. SANDWICH
START
STOP
COLOR
TIME TIME
LOAF
SIZE
MENU

KEEP WARM FUNCTION Start, Stop & Safety Cut-out
When the baking cycle has ended the Breadmaker The START STOP button serves to start or to stop the
keeps the bread warm for one hour. After one hour the program. Only press this button after you have selected
Breadmaker will automatically switch off. the Menu Program, Crust Colour (and the Delay Time if
required). As the button is pressed you will hear a beep,
CRUST CONTROL
the machine will start and the timer display will count
Programs 1-7 offer 3 degrees of crust which you can down. The symbol will flash when the machine is running
select by repeatedly pressing the COLOR button. You or the delay function has been activated.
can choose Medium, Dark or Light crust. Crust Control
is not appropriate for the other programs. Stopping the Breadmaker in an Emergency
Keep the START/STOP button depressed for 3 seconds.
Switching On
Only do this in an emergency, as the machine will reset to
When the appropriate program and crust has been the beginning of its program: You must then begin again,
selected, press the START/STOP button to start. Do not the ingredients may be ruined and need replacement.
switch the Breadmaker off until the cycle is complete.
Adding Ingredients
Delay Timer If the bread maker program menu is set at Basic, French,
The time delay function allows you to delay the start time Whole Wheat, Sweet, Sandwich, beeps are heard during
of baking by up to 12 hours, depending on the length of the second kneading process. These inform you when
the baking cycle. All programs can be combined with extra ingredients may be added. During breadmaking,
the time delay function. open the lid of the Breadmaker only at the times specified.
If the dough contains fresh milk, fruit or onions, do not If the lid is opened at any other time, the quality of the
select the time delay function, but bake the dough bread may be adversely affected.
immediately. We also suggest that you do not use this Memory Recall
function with the CAKE program. If the power supply is temporarily interrupted,the process of
Setting the Delay Timer bread making will continue automatically when power is
Example: It is 8.00 p.m. and you want to have fresh restored. If the power cut exceeds15 minutes the the bread
bread (using the Basic setting) at 7.00 a.m. maker must be restarted manually. If the process has gone
no further than the kneading phase when the power supply
The difference between now (8:00 p.m) and 7:00 a.m. is cut off, you may press the “START/STOP”button to
is 11 hours. Plug the breadmaker in. The preset cycle of resume the program from the beginning
3:00 hours will be displayed.
Error Displays
If you try to use the Breadmaker when the internal
temperature in is too high the display shows H:HH. Switch
the Breadmaker off, remove the pan, leave the lid open
and wait until the Breadmaker has cooled down.
If the display shows E:EE after you have pressed START, the
temperature sensor is inoperative. Have the Breadmaker
examined by a competent repair facility.
When The Bread Has Baked
When the program is completed the display shows 0:00
and the appliance beeps 10 times. The pan may now be
removed from the Breadmaker.
If you keep the + or – buttons pressed, they will cycle to
a maximum of 13:00 hours and reset to the preset Lift the lid. Using a pair of oven gloves, remove the pan
program time (in this case 3:00 hours) from the Breadmaker following the procedure on Page 4.
Place the bread pan on a heatproof surface and leave it
The timer display shows in hours and minutes the total for 10 minutes. Invert the bread pan over a breadboard or
time left until the bread is finished (including the delay other heat resistant surface and tap the bread pan lightly
added and the program time) It does not display the 1 to release the bread. The bread should now be allowed to
hour "keep warm" time after the program is finished cool on a heatproof rack before use. If the paddle has got
Remember to press the START button to commence the stuck in the loaf, remove it with the paddle puller tool, a
timer countdown - otherwise nothing will happen. 1f melamine fork or other suitable tool.
you set the timer incorrectly after the start button has Note: Always use a rack. If you leave the bread to cool on
been pressed, you are able to switch off and reset the a normal work surface, water vapour in the bread will not
delay period again only if mixing has not started.evaporate and the bottom of the loaf may be spoiled.
Cold Weather machine in normal orientation. This is particularly
important for the heavier breads.
Although the Breadmaker works perfectly well at low
temperatures, if your kitchen is cold the bread may not 12. Turn the pan upside down and gently tap or
be satisfactory. Ideally, bread should be baked in an shake the bread from the pan. Occasionally, the paddle
ambient temperature around 20ºC (70ºF). will stay in the loaf; wait until the loaf is cool and then
remove the paddle with a wooden utensil to avoid
Breadmaker Operating Sequence
damage to the non-stick surface. If you need to aid
I. Open the lid and remove the baking pan by removal of bread from the pan use only wooden or
raising the handle and twisting anticlockwise to the
heatproof plastic utensils.
REMOVE position. Lift the pan out and place it on the
work surface. 13. Leave the bread on a rack to cool. Make sure the
2. Ensure that the paddle is attached to the spindle paddle has been removed before slicing the bread.
inside the baking pan (this simply pushes on) Make sure 14. Always unplug the appliance after use.
the paddle is fitted the right way round.
Note: When the Breadmaker is operating only open
3. Measure the ingredients as required and add the lid at the prescribed places in the baking cycle.
them all into the pan. There Is no need to mix the Failure to observe this will affect the quality of the bread,
ingredients before hand, the Breadmaker will do this.
especially its ability to rise properly.
4. When adding the yeast to the baking pan, take
care that the yeast does not come into contact with the Weighing and Measuring Ingredients
water or any other liquid as It will start to activate
immediately. The next few pages contain a series of recipes to help
you get acquainted with the facilities available on your
Note: All our recipes and those that are available
new Breadmaker. If you are to get the best results it is
elsewhere are based on yeast specially intended for
breadmakers, available in sachet form. vital that your measurements are careful and accurate
as small differences in key ingredients can have a huge
This applies especially when using the delay timer.
effect on the final result.
5. Do not overfill the baking pan This will affect the
bread and may damage the appliance. Using the pan Use a clear container for measuring
handle, place the baking pan in the Breadmaker and liquids and measure at eye level. If
twist clockwise to the LOCK position. Close the lid of the you measure from above or below
appliance. you will not get an accurate reading. The measuring cup
6. Plug the appliance into the power supply (you will provided has scales marked in cups, millilitres (ml) and
hear one long beep). The appliance will automatically fluid ounces (fl.oz.) to help you measure the ingredients
be set to the BASIC program with the crust setting at correctly. Always fill the liquid exactly to the marked line.
MEDIUM. The display wilI show 3:00
If you are measuring dry ingredients by weight, use a
7. Select the required program by pressing the
good pair of kitchen scales calibrated in grammes (and
MENU button until the number corresponding to the
Imperial if you prefer).
program appears. Remember to select the loaf size and
the crust colour . NOTE: Where the abbreviations tsp. (teaspoon) and
8. Press the START/STOP button to start the tbsp. (tablespoon) appear in the recipes they refer to the
machine. When the program is completed the display supplied measuring spoon. Use this spoon as other
shows 0:00 and the appliance will beep 10 times. The utensils may not yield the correct amounts. Spoon
1hour “Keep Warm” time is not displayed. measurements must be level. Rounded or heaped
9. When the program is completed and the bread is measures may not yield the proper results.
baked the “keep warm” function will operate for a
further hour. After a period of 1 hour the breadmaker
will again beep 10 times and then switch off. For best
results, stop the breadmaker with the START/STOP
button and remove the baking pan within this period. IMPORTANT NOTE
10. Take care when removing the bread. The baking The capacity of the Breadmaker is sufficient to bake a
pan is very hot. To remove the baking pan open the Lid 900g loaf, or to raise the equivalent amount of dough
and, using oven gloves because the pan is still hot, for baking elsewhere. Do not exceed this amount
remove the pan, Using the handle, twist the pan anti-
otherwise the mechanism may be damaged, or the
clockwise to the REMOVE position and lift out.
dough may rise through the appliance lid.
11. Let the pan cool for about 10 minutes out of the
Page 6 Page 7
tsp.
(teaspoon)
tbsp.
(tablespoon)
Basic
French
W W
Qk
Sw
Uf1
Uf2
Do
Jam
Ck
Swch
Bake
Set the display time to 11:00.
(The time difference between now
and when you want the bread)
Press to add time
in 10 minute steps.
Press to deduct time
in 10 minute steps.
Press START/STOP to start
time delayed baking
START
STOP
TIME
TIME

KEEP WARM FUNCTION Start, Stop & Safety Cut-out
When the baking cycle has ended the Breadmaker The START STOP button serves to start or to stop the
keeps the bread warm for one hour. After one hour the program. Only press this button after you have selected
Breadmaker will automatically switch off. the Menu Program, Crust Colour (and the Delay Time if
required). As the button is pressed you will hear a beep,
CRUST CONTROL
the machine will start and the timer display will count
Programs 1-7 offer 3 degrees of crust which you can down. The symbol will flash when the machine is running
select by repeatedly pressing the COLOR button. You or the delay function has been activated.
can choose Medium, Dark or Light crust. Crust Control
is not appropriate for the other programs. Stopping the Breadmaker in an Emergency
Keep the START/STOP button depressed for 3 seconds.
Switching On
Only do this in an emergency, as the machine will reset to
When the appropriate program and crust has been the beginning of its program: You must then begin again,
selected, press the START/STOP button to start. Do not the ingredients may be ruined and need replacement.
switch the Breadmaker off until the cycle is complete.
Adding Ingredients
Delay Timer If the bread maker program menu is set at Basic, French,
The time delay function allows you to delay the start time Whole Wheat, Sweet, Sandwich, beeps are heard during
of baking by up to 12 hours, depending on the length of the second kneading process. These inform you when
the baking cycle. All programs can be combined with extra ingredients may be added. During breadmaking,
the time delay function. open the lid of the Breadmaker only at the times specified.
If the dough contains fresh milk, fruit or onions, do not If the lid is opened at any other time, the quality of the
select the time delay function, but bake the dough bread may be adversely affected.
immediately. We also suggest that you do not use this Memory Recall
function with the CAKE program. If the power supply is temporarily interrupted,the process of
Setting the Delay Timer bread making will continue automatically when power is
Example: It is 8.00 p.m. and you want to have fresh restored. If the power cut exceeds15 minutes the the bread
bread (using the Basic setting) at 7.00 a.m. maker must be restarted manually. If the process has gone
no further than the kneading phase when the power supply
The difference between now (8:00 p.m) and 7:00 a.m. is cut off, you may press the “START/STOP”button to
is 11 hours. Plug the breadmaker in. The preset cycle of resume the program from the beginning
3:00 hours will be displayed.
Error Displays
If you try to use the Breadmaker when the internal
temperature in is too high the display shows H:HH. Switch
the Breadmaker off, remove the pan, leave the lid open
and wait until the Breadmaker has cooled down.
If the display shows E:EE after you have pressed START, the
temperature sensor is inoperative. Have the Breadmaker
examined by a competent repair facility.
When The Bread Has Baked
When the program is completed the display shows 0:00
and the appliance beeps 10 times. The pan may now be
removed from the Breadmaker.
If you keep the + or – buttons pressed, they will cycle to
a maximum of 13:00 hours and reset to the preset Lift the lid. Using a pair of oven gloves, remove the pan
program time (in this case 3:00 hours) from the Breadmaker following the procedure on Page 4.
Place the bread pan on a heatproof surface and leave it
The timer display shows in hours and minutes the total for 10 minutes. Invert the bread pan over a breadboard or
time left until the bread is finished (including the delay other heat resistant surface and tap the bread pan lightly
added and the program time) It does not display the 1 to release the bread. The bread should now be allowed to
hour "keep warm" time after the program is finished cool on a heatproof rack before use. If the paddle has got
Remember to press the START button to commence the stuck in the loaf, remove it with the paddle puller tool, a
timer countdown - otherwise nothing will happen. 1f melamine fork or other suitable tool.
you set the timer incorrectly after the start button has Note: Always use a rack. If you leave the bread to cool on
been pressed, you are able to switch off and reset the a normal work surface, water vapour in the bread will not
delay period again only if mixing has not started.evaporate and the bottom of the loaf may be spoiled.
Cold Weather machine in normal orientation. This is particularly
important for the heavier breads.
Although the Breadmaker works perfectly well at low
temperatures, if your kitchen is cold the bread may not 12. Turn the pan upside down and gently tap or
be satisfactory. Ideally, bread should be baked in an shake the bread from the pan. Occasionally, the paddle
ambient temperature around 20ºC (70ºF). will stay in the loaf; wait until the loaf is cool and then
remove the paddle with a wooden utensil to avoid
Breadmaker Operating Sequence
damage to the non-stick surface. If you need to aid
I. Open the lid and remove the baking pan by removal of bread from the pan use only wooden or
raising the handle and twisting anticlockwise to the
heatproof plastic utensils.
REMOVE position. Lift the pan out and place it on the
work surface. 13. Leave the bread on a rack to cool. Make sure the
2. Ensure that the paddle is attached to the spindle paddle has been removed before slicing the bread.
inside the baking pan (this simply pushes on) Make sure 14. Always unplug the appliance after use.
the paddle is fitted the right way round.
Note: When the Breadmaker is operating only open
3. Measure the ingredients as required and add the lid at the prescribed places in the baking cycle.
them all into the pan. There Is no need to mix the Failure to observe this will affect the quality of the bread,
ingredients before hand, the Breadmaker will do this.
especially its ability to rise properly.
4. When adding the yeast to the baking pan, take
care that the yeast does not come into contact with the Weighing and Measuring Ingredients
water or any other liquid as It will start to activate
immediately. The next few pages contain a series of recipes to help
you get acquainted with the facilities available on your
Note: All our recipes and those that are available
new Breadmaker. If you are to get the best results it is
elsewhere are based on yeast specially intended for
breadmakers, available in sachet form. vital that your measurements are careful and accurate
as small differences in key ingredients can have a huge
This applies especially when using the delay timer.
effect on the final result.
5. Do not overfill the baking pan This will affect the
bread and may damage the appliance. Using the pan Use a clear container for measuring
handle, place the baking pan in the Breadmaker and liquids and measure at eye level. If
twist clockwise to the LOCK position. Close the lid of the you measure from above or below
appliance. you will not get an accurate reading. The measuring cup
6. Plug the appliance into the power supply (you will provided has scales marked in cups, millilitres (ml) and
hear one long beep). The appliance will automatically fluid ounces (fl.oz.) to help you measure the ingredients
be set to the BASIC program with the crust setting at correctly. Always fill the liquid exactly to the marked line.
MEDIUM. The display wilI show 3:00
If you are measuring dry ingredients by weight, use a
7. Select the required program by pressing the
good pair of kitchen scales calibrated in grammes (and
MENU button until the number corresponding to the
Imperial if you prefer).
program appears. Remember to select the loaf size and
the crust colour . NOTE: Where the abbreviations tsp. (teaspoon) and
8. Press the START/STOP button to start the tbsp. (tablespoon) appear in the recipes they refer to the
machine. When the program is completed the display supplied measuring spoon. Use this spoon as other
shows 0:00 and the appliance will beep 10 times. The utensils may not yield the correct amounts. Spoon
1hour “Keep Warm” time is not displayed. measurements must be level. Rounded or heaped
9. When the program is completed and the bread is measures may not yield the proper results.
baked the “keep warm” function will operate for a
further hour. After a period of 1 hour the breadmaker
will again beep 10 times and then switch off. For best
results, stop the breadmaker with the START/STOP
button and remove the baking pan within this period. IMPORTANT NOTE
10. Take care when removing the bread. The baking The capacity of the Breadmaker is sufficient to bake a
pan is very hot. To remove the baking pan open the Lid 900g loaf, or to raise the equivalent amount of dough
and, using oven gloves because the pan is still hot, for baking elsewhere. Do not exceed this amount
remove the pan, Using the handle, twist the pan anti-
otherwise the mechanism may be damaged, or the
clockwise to the REMOVE position and lift out.
dough may rise through the appliance lid.
11. Let the pan cool for about 10 minutes out of the
Page 6 Page 7
tsp.
(teaspoon)
tbsp.
(tablespoon)
Basic
French
W W
Qk
Sw
Uf1
Uf2
Do
Jam
Ck
Swch
Bake
Set the display time to 11:00.
(The time difference between now
and when you want the bread)
Press to add time
in 10 minute steps.
Press to deduct time
in 10 minute steps.
Press START/STOP to start
time delayed baking
START
STOP
TIME
TIME