Tower Hobbies T11001 Mounting instructions

MODEL T11001
YOUR SAFETY &
INSTRUCTION MANUAL
PLEASE READ CAREFULLY
DIGITAL
BREAD
MAKER

2
TECHNICAL DATA
Description: Digital Bread Maker
Model: T11001
Rated Voltage: 220V-240V ~50/60Hz
Power Consumption: 650W
DOCUMENTATION
We declare that this product conforms to the following product
legislation in accordance with the following directive(s):
2004/108/EC Electromagnetic Compatibility Directive.
2006/95/EC Low Voltage Directive.
2011/65/EU Restriction of Hazardous Substances Directive.
1935/2004/EC Materials & Articles in Contact With Food
(LFGB section 30 & 31).
RKW Quality Assurance, United Kingdom
WARRANTY
This product is guaranteed for 12 months from the date of original
purchase. If any defect arises due to faulty materials of workmanship,
the faulty products must be returned to the place of purchase. Refund
or replacement is at the discretion of the retailer.
The following conditions apply:
• The product must be returned to the retailer with proof of purchase.
• The product must be installed and used in accordance with the
instructions contained in this instruction guide.
• It must be used only for domestic purposes.
• It does not cover wear and tear, damage, misuse or consumable
parts.
• RKW has limited liability for incidental or consequential loss or
damage.
• This guarantee is only Valid in the UK and Eire Only.
AN EXTENDED WARRANTY IS AVAILABLE FOR THIS
APPLIANCE. SEE BACK PAGE FOR DETAILS.

3
Wiring safety for UK use only
Important
As the colours in the mains lead of this appliance
may not correspond with the coloured markings
identifying the terminals in your plug, please
proceed as follows:
The wires in the mains lead are coloured in
accordance with the following code:
Plug tting details (where applicable).
The wire coloured blue is the neutral and must be connected to the
terminal marked [N] or coloured black.
The wire coloured brown is the live wire and must be connected to the
terminal marked [L] or coloured red.
The wire coloured green/yellow must be connected to the terminal
marked with the letter [E] or marked .
On no account must either the brown or the blue wire be connected to
the [EARTH] terminal .
Always ensure that the cord grip is fastened correctly.
The plug must be tted with a fuse of the same rating already tted and
conforming to BS 1362 and be ASTA approved.
If in doubt consult a qualied electrician who will be pleased to do this
for you.
Non-rewireable mains plug
If your appliance is supplied with a non-rewireable plug tted to the
mains lead and should the fuse need replacing, you must use an ASTA
approved one (conforming to BS 1362 of the same rating).
If in doubt, consult a qualied electrician who will be pleased to do this
for you.
If you need to remove the plug - disconnect it from the mains - and then
cut it o the mains lead and immediately dispose of its safely. Never
attempt to reuse the plug or insert it into a socket outlet as there is a
danger of an electric shock.
Warning: this appliance must be earthed.
Blue neutral [N] Brown live [L] Green/yellow [EARTH]
FUSE

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Product safety
When using any electrical appliance, basic safety precautions should
always be followed including the following:
• Check that the voltage of the main circuit corresponds with the rating
of the appliance before operating.
• Please ensure that the appliance is used on a stable, level, and heat
resistant surface.
• Do not immerse cords, plugs or any part of the appliance in water or
any other liquid.
• Do not leave the appliance unattended while it is operating.
• Close supervision is necessary when any appliance is used by or
near children or pets.
• This appliance can be used by children aged from 8 years and above
and persons with reduced physical, sensory or mental capabilities
or lack of experience and knowledge if they have been given
supervision or instruction concerning use of the appliance in a safe
way and understand the hazards involved.
• Children shall not play with the appliance.
• Cleaning and user maintenance shall not be made by children
without supervision.
• Switch o at the wall socket then remove the plug from the socket
when not in use or before cleaning.
• If the supply cord or appliance is damaged, stop using the appliance
immediately and seek advice from the manufacturer or its service
agent or a similarly qualied person.
• Do not let the cord hang over the edge of a table or counter or let it
come into contact with any hot surfaces.
• The use of accessory attachments is not recommended by the
appliance manufacturer, apart from those supplied with this product.
• Do not pull the plug out by the cord as this may damage the plug
and/or the cable.
• Do not use this product for anything other than its intended use.
• This appliance is for household use only.

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• Do not carry the appliance by the power cord.
• Do not use the appliance outdoors.
• VERY IMPORTANT: Do not immerse in water or other liquids or use
near wash basins or sinks any part of the motor assembly. Ensure
that the appliance base does not get wet (water splashes etc.) and
do not operate it with wet hands.
• Always fully unwind any cord to avoid overheating.
• Directly after bread making the appliance is HOT. Always use oven
gloves when touching the Bread maker or the bread pan after
baking.
• Unplug the Bread maker after use and allow it to cool before
handling or cleaning any parts. Pull on the plug, not on the cable.
• At least 100mm clearance must be provided on all sides of the Bread
maker.
• The appliance is not intended to be operated by means of an
external timer or separate remote-control system.
• Do not cover the Bread maker when in use.
• Do not use attachments or accessories not recommended by the
manufacturer.
• Do not operate the Bread maker empty.
• Do not dent or damage the bread pan. The Bread maker will not
operate properly if damaged.
• When baking bread, never bake amounts greater than the maximum
recommended in the recipes accompanying this manual. If you do,
the bread may not be baked evenly and the dough could overow.
• There are no user serviceable parts in your Bread maker.
Unauthorised dismantling or servicing will void the product warranty.
• In the unlikely event the appliance develops a fault, stop using
it immediately and seek advice from the service department:
[phone]
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DISPOSAL OF THE UNIT
Appliances bearing the symbol shown here may not be
disposed of in domestic rubbish. You are required to
dispose of old electrical and electronic appliances like this
separately.
Please visit www.recycle-more.co.uk or
www.recyclenow.co.uk for access to information about the recycling
of electrical items. Please visit www.weeeireland.ie for access to
information about the recycling of electrical items purchased in Ireland.
The WEEE directive, introduced in August 2006, states that all electrical
items must be recycled, rather than taken to landll.
Please arrange to take this appliance to your local Civic Amenity site for
recycling, once it has reached the end of its life.
WHAT’S IN THE BOX
Instruction Manual
1. Lid
2. Inspection Window
3. Bread Pan
4. Control Panel
5. Paddle (not shown)
6. Measuring cup (not shown)
7. Measuring spoon (not shown)
12
34
Loaf Size
Selector
Menu
Selector
Select one of
the 13 menus
Menu Chart
Delay Time
Setting Buttons
Increase Decrease
Crust Indicators
0.5kg 0.75kg
Preheat
Timer
Knead
Rest
Light
Medium Dark Rapid
End
Warm
Bake
Rise
1.0kg
Loaf
Size Crust
Color Menu
Select
Start/
Stop
Delay Time
Loaf Size Indicator
Baking Status
Indicators
:
3 25
I
MENU
TIMER
Menu
1. Basic
2. French
3. Whole Wheat
4. Sweet
5. Express Bake (750g)
6. Express Bake (1000g)
7. Quick
8. European
9. Dough
10. Bagel Dough
11. Jam
12. Bake
13. Gluten Free
Crust Color
Light, Medium,
Dark, Rapid Bake
500g,
750g,1kg
Start/Stop
Button

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BEFORE YOUR FIRST USE:
1. This appliance has been packaged carefully to ensure the product
reaches you in good condition. If the product has been damaged,
dropped, has a malfunction in any way, or if the supply cord is
damaged, immediately contact your retailer for replacement or repair.
2. Carefully unpack your appliance. Make sure you do not discard any
packaging material until all parts of the appliance have been found.
3. Carefully wipe the exterior of the appliance to remove any dust that
may have accumulated. Dry with a dry towel. Do not use harsh
abrasive cleaners. Remove any label or sticker.
4. Wash the accessories in warm soapy water, dry with a dry towel.
Dispose of the packaging in a responsible manner.
WARNING: DO NOT IMMERSE THE UNIT IN WATER.
USING YOUR APPLIANCE
To remove the pan: Open the lid. Lift the handle and hold it with both
hands. Ease the pan out of the retaining clips at the sides and lift it
smoothly out. Make sure the drive shaft in the bread pan is clean and
free from crumbs or pieces of dough.
Filling with Ingredients
Ensure you have all the ingredients to hand. Carefully ll the pan making
sure you don’t leave any ingredients out. When lling, it is essential that
the ingredients are lled in the prescribed order, otherwise the bread will
not be properly baked.
Yeast
Dry Ingredients
Water

8
IMPORTANT: The capacity of the Bread-maker is sucient to bake a 1kg
loaf, or to raise the equivalent amount of dough for baking elsewhere.
Do not exceed this amount otherwise the mechanism may be damaged,
or the dough may rise through the lid.
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 or the bread will not rise properly.
Clean o any spills around the outside of the bread pan and lower it into
the bread-maker, reversing the process described earlier. Push down at
the sides and ensure the pan is rmly held in the side clips.
Controls and programmes
Ensure that you understand the functions of your Bread-maker before
use as an incorrect selection will aect the quality of the bread.
Plug the Bread-maker into the mains. The Control Panel display will light
up and the unit is now operational.
When you power the Bread-maker, the display sets to Basic and
Medium Crust. The default loaf size is 1.0 kg and the display indicates
3:25, which means that the bread-maker will take 3 hours and 25
minutes to complete the program. This setting is illustrated above.
Basic Sequence of Operations:
A: Choose a Program with the MENU button.
B: Select the Loaf Size (as needed).
C: Select the Crust Colour (as needed).
D: Press the Start/Stop button to start the machine.
0.5kg 0.75kg
Preheat
Timer
Knead
Rest
Light
Medium Dark Rapid
End
Warm
Bake
Rise
1.0kg
Loaf
Size
Crust
Color
Menu
Select
Start/
Stop
Delay Time
:
3 25
I
MENU
TIMER
Menu
1. Basic
2. French
3. Whole Wheat
4. Sweet
5. Express Bake (750g)
6. Express Bake (1000g)
7. Quick
8. European
9. Dough
10. Bagel Dough
11. Jam
12. Bake

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MENU SELECTION
Press the MENU button repeatedly to select a Program.
The tables at the end of this manual help explain the processes of your
bread-maker.
Menus 1-3 oer you the choice of Loaf Size and a choice of Standard
or Rapid programmes. These are selected by repeatedly pressing the
COLOUR button.
The Standard program: Press the Colour button to choose Light,
Medium or Dark crust.
The Rapid programme: Press the Colour button to select ‘Rapid’. This
programme has the same steps as the standard programme but many
processes are accelerated, producing a denser loaf in a shorter time.
1: BASIC: For baking white and mixed grain bread.
Standard Program: Light Medium, or Dark crust 500g loaf, 3h:13m.
750g loaf, 3h:18m. 1kg loaf, 3h:25m. The Bread-maker kneads the
dough three times. After the second kneading the Bread-maker beeps
to indicate that additional ingredients may now be added.
Rapid Program: No crust control 500g loaf, 2h:12m. 750g loaf, 2h:17m.
1kg loaf, 2h:24m.
The number of stages is the same as the Standard program but the
rise and nal kneading times are reduced. This produces a more dense
bread.
2: FRENCH: For preparing French white bread.
Standard Program: Light, Medium, or Dark crust 500g loaf; 3h:30m.
750g loaf;3h:32m. 1kg loaf; 3h:35m. The Bread-maker has longer rising
and baking times, so the bread gets a thicker crust.
Rapid Program: No crust control 500g loaf, 2h:30m. 750g loaf, 2h:32m.
1kg loaf, 2h:35m.
The rise and nal kneading times are much reduced. This produces a
more dense and less crusty bread.
3: WHOLE WHEAT: For preparing wholemeal bread.
Standard Program: Light, Medium, or Dark crust 500g loaf, 3h:43m.
750g loaf, 3h:45m. 1kg loaf, 3h:48m.
The dough is preheated before the kneading and rising process. After
the second kneading the Bread-maker beeps indicating additional
ingredients may be added. We recommend you choose the ‘dark’ crust
with this option to get a crunchy crust.

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Rapid Program: No crust control
500g loaf, 2h:28m. 750g loaf, 2h:30m. 1kg loaf, 2h:33m. The number of
stages is the same as the Standard program but the preheating. Rising
and nal kneading times are reduced. This produces a chewier bread.
4: SWEET
500g loaf; 3h:17m. 750g loaf;3h:22m. 1kg loaf; 3h:27m. For preparation
of sweet yeast breads.
5: EXPRESS BAKE (750g): Time: 58 minutes
6: EXPRESS BAKE (1.0kg): Time: 58 minutes
The bread maker bakes the bread in 58 minutes. The bread is denser in
texture with this setting. You should use water slightly hotter, around 48-
50 deg C and use a cooking thermometer to gauge water temperature.
7: QUICK
Time: (1 kg loaf only) 1 hour and 43 minutes For recipes with baking
powder. The Bread-maker 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 our lumps.
8: EUROPEAN
Time: (1 kg loaf only) 3 hour s and 55 minutes Traditional German,
Scandinavian and Eastern European ‘Sour-dough’ whole-wheat or
whole-wheat/rye breads require longer proving and baking times. Use
this menu to make a dense traditional “Hausbrot” loaf.
9: DOUGH
Total Program Time: 1 hour and 30 minutes For preparation of dierent
types of dough for shaping and baking elsewhere. The pan is not heated
and the loaf size and crust selector are inoperative.
10: BAGEL DOUGH
Total Program Time: 2 hours For the specic preparation of bagel dough
for shaping and baking elsewhere.
11: JAM
Total Program Time: 1 hour , 5 minutes Place the ingredients in the pan
and the machine will stir and heat the jam. Monitor the jam to make sure
it is not over cooked. Switch the machine o manually if there is time
remaining on the program when the jam is cooked.
12: BAKE
Total Program Time: 1 hour only This function can be used to: Bake
dough that has been previously raised. Re-bake or warm previously
baked bread. If you are reheating bread, check the loaf regularly and
switch o manually if necessary.

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13: GLUTEN FREE
This program should be used when baking Gluten Free and Yeast Free
bread. Please use only Gluten Free and Yeast Free our for this program.
Total Program Time: Only a 1000g loaf can be baked on the gluten free
program and this takes 2 hours 17 minutes.
The “Keep Warm” function
When the baking cycle has ended the Bread-maker keeps the bread
warm for one hour. After one hour the Bread-maker will automatically
switch o. This function is unavailable in functions where no baking
takes place.
The Delay Timer
The time delay function allows you to delay the
nish time of some programmes by up to 13
hours, depending on the length of the baking
cycle. Programs 1-4 and 8 can be combined with
the time delay function. If the dough contains
milk, fruit or onions, do not select the time delay
function, but bake the dough immediately.
Setting the Delay Timer
Example: It is 8.00 p.m. and you want to have fresh bread (using the
Basic setting) at 7.00 a.m. The dierence between now (8:00 p.m.) and
7:00 a.m. is 11 hours.
1. Plug the bread-maker in.
2. Set the time to 11:00 (The dierence between now and when you
want the bread)
3. Press to add or deduct time in 10 Minute steps.
4. Press START/STOP
The timer icon appears at the top left of the display screen to show that
timer operation is in progress. The timer display shows in hours and
minutes the total time left until the bread is ready (including any delay
added and the program time). Press the START button to commence
the timer countdown. If you set the timer incorrectly and press START,
you can switch o and set the delay period again provided the
programme has not started.
0.5kg 0.75kg
Preheat
Timer
Knead
Rest
Light
Medium Dark Rapid
End
Warm
Bake
Rise
1.0kg
Delay Time
:
I I 00
I
MENU
TIMER

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Start, stop & safety cut-out
The START STOP button serves to start or to stop the program. Only
press this button after you have selected the Menu Program, Crust
Colour (and the Delay Time if required). As the button is pressed you will
hear a beep, and the timer display will count down.
Stopping the Bread-maker in an Emergency
Keep the START/STOP button depressed for 3 seconds.
Only do this in an emergency, as the machine will reset to the beginning
of its program: you must then begin again and the ingredients may be
ruined.
Adding Ingredients
If the bread maker program menu is set at Basic, French or Whole
Wheat beeps are heard during the second kneading process to inform
you when extra ingredients may be added. During bread making, open
the lid of the Bread-maker only at the times specied. If the lid is opened
at any other time, the quality of the bread may be adversely aected.
Memory Recall
If the power supply is temporarily interrupted, the process of bread
making will continue automatically when power is restored. If the power
cut exceeds 11 minutes the bread maker must be restarted manually.
If the process has gone no further than the kneading phase when the
power supply is cut o, you may press the “START/STOP”button and
re-start the program.
Error Displays If the Bread-maker beeps and the display shows E:00 or
E:0I the internal temperature in the unit is too low or too high. Unplug the
unit, remove the pan, leave the lid open and wait until the Bread-maker
has cooled down. If the display shows H:HH or E:EE after you have pressed
START, the temperature sensor is inoperative. Have the Bread-maker
examined by a competent repair facility.
Cold Weather
Although the Bread-maker works perfectly well at low temperatures, if
your kitchen is cold the bread may not be satisfactory. Bread should be
baked in an ambient temperature around 20ºC (70ºF).
When The Bread Has Baked
When the program is completed the display shows 0:00 and the
appliance beeps 15 times. The pan may now be removed from the
Bread-maker.
Lift the lid. Using a pair of oven gloves, remove the pan from the Bread-
maker. Place the bread pan on a heatproof surface and leave it for 10
minutes. Invert the bread pan over a breadboard or other heat resistant
surface and tap the bread pan lightly to release the bread. Allow the

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bread to cool on a heatproof rack before use. If the paddle has got
stuck in the loaf, remove it with a melamine fork or other suitable tool.
Note: Always use a rack. If you leave the bread to cool on a normal work
surface, water vapour in the bread will not evaporate and the bottom of
the loaf may be spoiled.
Bread-maker Operating Sequence
Open the lid and remove the baking pan. Lift the pan out and place it on
the work surface.
Attach the paddle to the spindle inside the pan.
Measure the ingredients as required and add them all into the pan. There
Is no need to mix the ingredients before hand, the Bread-maker will do
this.
When adding the yeast to the baking pan, take care that the yeast does
not come into contact with the water or any other liquid as It will activate
immediately. This is particularly important when using the delay timer.
Note: All our recipes are based on yeast specially intended for bread
makers, available in sachet form.
Do not overll the baking pan This will aect the bread and may
damage the appliance. Using the pan handle, place the baking pan in
the Bread-maker and close the lid of the appliance.
Plug the appliance into the power supply (you will hear one long beep).
The appliance will automatically be set to the BASIC program.
Select the program, weight and crust as required.
Press START/STOP to start the machine.
Note: When the Bread-maker is operating open the lid only at the
prescribed places in the baking cycle. Failure to observe this will aect
the quality of the bread.
When the program is completed the display shows 0:00 and the
appliance will beep 10 times. The “keep warm” function will now
operate for a further hour. After this period the bread maker will again
beep 10 times and then switch o. For best results, stop the bread
maker with the START/STOP button and remove the baking pan within
the keep warm period.
Use oven gloves to remove the pan.
Let the pan cool for about 10 minutes out of the machine in normal

14
orientation. This is particularly important for the heavier breads.
Turn the pan upside down and gently tap or shake the bread from the
pan. Occasionally, the paddle will stay in the loaf; wait until the loaf
is cool and then remove the paddle with a wooden utensil to avoid
damage to the non-stick surface. If you need to aid removal of bread
from the pan use only wooden or heatproof plastic utensils.
Leave the bread on a rack to cool. Make sure the paddle has been
removed before slicing the bread.
Always unplug the appliance after use.
Weighing and Measuring Ingredients
The Bread maker can bake a 1kg loaf, or raise the equivalent amount
of dough for baking elsewhere. Do not exceed this amount or the
mechanism may be damaged, and/or the dough may rise through the
appliance lid.
The next few pages contain a series of recipes to help you get
acquainted with the facilities available on your new Bread maker. If you
are to get the best results it is vital that your measurements are careful
and accurate as small dierences in key ingredients can have a huge
eect on the nal result.
Use a clear container for measuring liquids and
measure at eye level. If you measure from above
or below you will not get an accurate reading.
The measuring cup provided has scales marked
in cups, millilitres (ml) and uid ounces (.oz.)
to help you measure the ingredients correctly.
Always ll the liquid exactly to the marked line.
NOTE: Where the abbreviations tsp. (teaspoon) and tbsp. (tablespoon)
appear in the recipes they refer to the supplied measuring spoon. Use
this spoon as other utensils may not yield the correct amounts. Spoon
measurements must be level. Rounded or heaped measures may not
yield the proper results.
tsp.
(teaspoon)
tbsp.
(tablespoon)

15
RECIPES
Here is a selection of recipes. The recipes use fast action or easy bake
dried yeast intended for bread makers. When adding ingredients add
the water rst, followed by any other liquid and semi-liquid ingredients.
Next add the our followed by the other dry ingredients. Tap the pan
lightly on all sides to settle the our. This prevents the yeast from coming
into contact with the liquids. Finally add the yeast in a small heap in the
centre of the pan.
The recipe quantities are sucient to bake a 750 gram loaf. Scale them
up for larger loaves. To avoid conicts with dierent measuring systems
the amounts are based on the supplied measuring cup and spoon. The
cup is calibrated in cups, ounces and ml. The spoon is calibrated in
tablespoon (tbsp-15g) and teaspoon (tsp-5g) quantities.
WHITE BREAD (Use Basic or Quick Programme.
11⁄3 cups water at room temp. (around 20°C)
1tbsp vegetable cooking oil
1 tsp salt
31⁄3 cups strong white bread our
1 tsp white sugar
2 tsp dried yeast
WHITE BREAD VARIATIONS
The ingredients listed below are additional to the white bread mix unless
otherwise stated.
1½ tsp nutmeg
1 – 2 tbsp grated orange peel
2 – 4 tbsp dried cranberries
1 – 2 tbsp orange marmalade
Cheese
¾ cup grated cheese
Reduce water slightly if the cheese has a high moisture content
Date
½ cup chopped dates
Add after the second kneading when the machine beeps
Potato
1⁄3 cup dried potato akes
1 – 2 tsp dried parsley
Reduce our by equivalent amount to potato

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ONION BREAD (Use Basic or Quick Programme)
Add all the ingredients at the beginning
11⁄3cups water at room temp. (around 20°C)
1 tsp salt
1 tbsp powdered milk
3 1⁄3 cups strong white bread our
1⁄3 cup dried onion akes
12gm (½oz.) butter, chopped into pieces
1 tsp sugar
2 tsp dried yeast
CHEESE & ONION BREAD (Basic or Quick Programme
11⁄8cups milk
1 tbsp extra virgin olive oil
¾ cup 75 g (3oz) grated mature cheddar cheese
½ onion (nely grated / food processed
1 tsp salt
1 tsp sugar
31⁄3 cups strong white bread our
½ tsp mustard powder
2 tsp dried yeast
GARLIC BREAD (Use Basic or Quick Programme)
11⁄8cups water at room temp. (around 20°C)
2 tbsp olive oil
1½ tsp salt
¾ tsp garlic (fresh pressed)
3 cups strong white bread our
1 tbsp sugar
3 tbsp Parmesan cheese (grated)
¾ tsp basil (dried)
¾ tsp garlic powder
2 tbsp chives (dried)
¾ tsp black pepper
2 tsp dried yeast
RYE BREAD (Use Basic or Quick Programme)
1cup water at room temp. (around 20°C)
1¼ tsp salt
4 tsp vegetable oil or butter
2¼ cups strong white bread our
¾ cup rye our
2½ tbsp sugar
1 tbsp cornmeal
1 ½ tsp caraway seeds
2 tsp dried yeast

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GRANARY BREAD (Use Basic or Quick Programme)
11⁄3cups water at room temp. (around 20°C)
1 tbsp vegetable cooking oil
1 tsp salt
31⁄3 cups granary bread our
1 tsp white sugar
2 tsp dried yeast
FRENCH BREAD (Use French Programme)
1¼ cups water at room temp. (around 20°C)
1½ tsp salt
3 cups strong white bread our
1½ tsp sugar
2 tsp dried yeast
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 our
1 cup wholemeal bread our
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)
2⁄3cup water at room temp. (around 20°C)
1 tbsp vegetable cooking oil
1 tsp s salt
3 tbsp honey
11⁄8 cups wholemeal bread our
¾ tsp vanilla essence
½ cup mashed banana
2 tbsp butter (chopped into pieces)
2 tbsp dried milk
2½ cups strong white bread our
1 tsp white sugar
2 tsp dried yeast

18
FOCACCIA (Use Basic or Quick Programme)
2⁄3cup water at room temp. (around 20°C)
2 tbsp olive oil
1 tsp salt
2¼ cups strong white bread our
2 tsp 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 avour.
TOMATO BREAD (Use Basic or Quick Programme)
1 cup* water at room temp. (around 20°C)
2 tbsp olive oil
½ tsp salt
31⁄3 cups strong white bread our
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 avour to the bread.
PIZZA DOUGH (Use the Dough Programme)
1½ cups water at room temp. (around 20°C)
2½ tbsp olive oil
4½ cups strong white bread our
2½ tbsp sugar
1½ tsp salt
2¼ tsp dried yeast
This should be sucient for three 12” (300mm) Pizza bases. Roll into
circles on a oured 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 toppings.

19
SWISS BUNS (Use the Dough Programme)
2⁄3 cup water at room temp. (around 20°C)
2 eggs, beaten
2 tbsp margarine
3 cups strong white bread our
2 tbsp sugar
½ tsp salt
2 tsp dried yeast
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 (see
pizza dough, above).
Wholemeal (Whole Wheat) Bread Recipes
RECIPE 1 (Use the Whole Wheat Programme)
11⁄3 cups water at room temp. (around 20°C)
1 tbsp vegetable cooking oil
1 tsp salt
31⁄3 cups wholemeal bread our
1 tsp white sugar
2 tsp dried yeast
RECIPE 2 (Use the Whole Wheat Programme)
1½ cups water at room temp. (around 20°C)
2 tbsp vegetable cooking oil
1½ tsp salt
4½ cups wholemeal bread our
3 tbsp dried milk (optional)
2 tbsp white sugar
2¾ tsp dried yeast
RECIPE 3 (Use the Basic Programme)
11⁄3cups water at room temp. (around 20°C)
1 tbsp vegetable oil or
12g (½oz) butter (chopped into pieces)
2 tsp salt
31⁄3 cups wholemeal bread our
Pinch white sugar
2 tsp dried yeast
Gluten Free (Use Programme 13 for Gluten free Bread.)
To Bake a 1000g loaf.
310ml Water
3 tbsp Sugar
21⁄2tsp Table salt
3 tbsp Vegetable oil
450g Gluten free Flour (can be a mixed our)
11⁄2tsp Yeast Powder
3 Eggs
1tsp Vinegar
1 tbsp Xanthic Pastern

20
Help! My Bread’s Gone Wrong - Some Easy Remedies
Have all the ingredients been added?
Have all the ingredients been accurately measured?
Was the yeast in contact with any liquid or salt before the program
started?
Has the correct program been used?
Has the delay timer been properly set?
Has the mains been switched o during the cycle?
Was the lid opened at the wrong point in the cycle?
Was the water temperature correct?
Was the bread maker in a very cold kitchen when the program started?
Was bread left in the machine after the “keep warm” time?
Did you cool the bread on a rack?
Symptom Likely Cause Remedy
Bread rises too
much
Too much yeast or our
Not enough salt
Excessive water in the bread
Check ingredients carefully
Ingredients old, out of date
Reduce water content
Bread does not
rise enough
Too little yeast or wrong yeast.
Damp or out of date yeast.
Yeast in contact with salt. Water
too warm. Wrong type of our.
Damp, out of date our
Check yeast condition carefully. Only
use sachet yeast. Keep ingredients
separated .Use fresh water at room
temp. Use fresh bread our. Keep
our dry and in a dark, cool place.
Bread has col-
lapsed
Ingredients too warm Use water at room temp. And
fresh correctly stored ingredients.
Bread rose well
but attened
during baking
Too much water
Ingredients not fresh
Poor quality our
Reduce water slightly
Do not exceed “use by” dates
Use fresh proper bread our
Bread deformed
after baking
Gluten content of our too low.
Too much water
Use fresh proper bread our
Reduce amount of water slightly
Texture lumpy or
uneven
Flour to water ratio is incorrect.
Texture lumpy or uneven Flour is
damp or out of date
Check quantity and quality of all
ingredients
Mushroom-like
rough
surface
Too much our, especially with
white bread
Excessive salt or sugar
Check quantity and quality of all
ingredients
Bread is
dicult to slice
Bread too warm Let bread cool on an open rack