Tower Hobbies T11001 Operator's manual

Safety and Instruction Manual
PLEASE READ CAREFULLY
*Subject to registering Your Extended Guarantee online at www.towerhousewares.co.uk.
Gluten Free
Digital Bread Maker
T11001

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1912 Midland Metal Spinners was founded by
George Cadman, who was then 65 years old, as
a metal holloware manufacturing company, in St.
Mark’s Street, Wolverhampton. They later moved
into the Tower and Fort Works in Pelham Street,
which ultimately gave rise to the famous Tower
brand name.
1937 Tower exhibited some of their latest holloware
designs at the British Industries Fair. As you can
see from the original poster, their stand No. A410
must have been a great sight as it promoted their
“Beautiful, inexpensive, untarnishable Plate, at
prices all can afford to pay”.
1961 Tower became one of the largest
manufacturers of aluminium holloware, electric
kettles, tea pots and other household articles with
over 1,000 employees.
1974 Russell Hobbs took ownership of the
expanding Tower brand.
Healthier, Easier & Cheaper
Nothing beats the delicious taste of home-made
bread and with the Tower Digital Bread Maker
you get perfect results every time. All mixing,
rising and baking takes place in a single elegant
easy to control unit. Have fun experimenting with
wholemeal bread, seeded loaves, granary bread,
traditional white bread buns, rolls and much more.
The gluten free option means everyone can enjoy
the taste of fresh, homemade bread.

Safety and Instruction Manual
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Helpline: [phone]
CONTENTS:
Please read this Manual carefully BEFORE
using the Digital Bread Maker for your own
safety.
Thank you for purchasing the Tower Gluten-
Free Digital Bread Maker from the Tower range
of products.
It has been designed to provide many years of
trouble-free baking. There are many benets to
using a Tower Digital Bread Maker:
• Choice of light, medium or dark crust.
• Automatic 1 hour keep warm function.
• 13 hour timer with LED display.
• Non-stick pan and kneading blade.
• Stylish stainless steel exterior.
• Viewing window to allow you to check on
your bread without opening the lid and
disturbing the baking process.
• Includes an express bake function to make
baking bread quicker and easier than ever.
• 13 digital programs including a gluten free
option.
• 3 loaf sizes available.
Contents:
1. Specications
Components and structure
Technical information
2. ImportantSafetyInformation
3. UsingyourTowerAppliance
4. Recipes
5. TroubleShooting&Faq’s
6. Cleaning&Care
7. Recycling
8. WiringSafety
9. WarrantyInformation
10. YourReceipt
SeebackpageforCustomerService
Information

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Components
This box contains:
Paddle (not shown)
Measuring cup (not shown)
Measuring spoon (not shown)
Instruction Manual
Control Panel
StructureofyourAppliance:
1. Lid
2. Inspection Window
3. Bread Pan
4. Control Panel
5. Drive Shaft
1SPECIFICATIONS:
Loaf Size
Selector
Menu
Selector
Select one of
the 13 menus
Menu Chart
Delay Time
Setting Buttons
Increase Decrease
Crust Indicators
1.0lb 1.5lb
Preheat
Timer
Knead
Rest
Light
Medium Dark Rapid
End
Warm
Bake
Rise
2.0lb
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
1
2
3
4
5
-
D
r
i
v
e
S
h
a
f
t

Safety and Instruction Manual
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Helpline: [phone]
Technical Data
Description: Gluten Free Digital Bread Maker
Model: T11001
Rated Voltage: 220V-240V ~ 50/60Hz
Power Consumption: 650 Watts
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.
Guarantee
Spare parts are guaranteed for 1 year from date
of purchase.
The main body and housing are guaranteed
for the extended free warranty subject to
registration.
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.
Should you encounter problems or require
a replacement part, contact The Tower
Customer Service Department on:
[phone].
Any necessary spare parts may be ordered
from the Tower website.
Your warranty becomes void should you decide
to use non Tower spare parts. Spare parts can
be purchased from
www.towerhousewares.co.uk

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Please read these notes carefully BEFORE using your Tower appliance
• Check that the voltage of the
main circuit corresponds with
the rating of the appliance
before operating.
• If the supply cord or appliance
is damaged, stop using the
appliance immediately and seek
advice from the manufacturer,
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.
• Do not carry the appliance by
the power cord.
• Do not use any extension cord
with this appliance.
• Do not pull the plug out by the
cord as this may damage the
plug and/or the cable.
• Switch off at the wall socket
then remove the plug from
the socket when not in use or
before cleaning.
• Switch off and unplug before
tting or removing tools/
attachments, after use and
before cleaning.
• Close supervision is necessary
when any appliance is used by
or near children.
• Children should not play with
the appliance.
• 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.
• Cleaning and user maintenance
should not be undertaken by
children without supervision.
• Take care when any appliance
is used near pets.
• Do not use this product for
anything other than its intended
use.
2IMPORTANTSAFETYINFORMATION

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Helpline: [phone]
• This appliance is for household
use only.
• 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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3USINGYOURAPPLIANCE
Removingthepan:
1. Open the lid.
2. Lift the handle and hold it
with both hands.
3. Ease the pan out of the
bread maker smoothly.
4. Make sure the drive shaft in the bread pan
is clean and free from crumbs or pieces of
dough.
Paddle
Fit the paddle on to the drive shaft in the bread
pan before use.
FillingwithIngredients:
1. Ensure you
have all the
ingredients to
hand.
2. Carefully ll the
pan making sure
you don’t leave
any ingredients
out.
3. When lling, it is essential that the
ingredients are lled in the prescribed
order, otherwise the bread will not be
properly baked.
IMPORTANT: The capacity of the Bread-
maker is sufcient to bake a 2lb 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.
4. 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.
5. Measure and add the water to the pan.
Next add the salt and the other dry
ingredients. Finally add the yeast.
6. It is essential to keep the yeast away
from the salt and the water before mixing
commences or the bread will not rise
properly.
7. Clean off 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 slotted in place.
Controlsandprograms:
1. Ensure that you understand the functions
of your Bread-maker before use as an
incorrect selection will affect the quality of
the bread.
2. Plug the Bread-maker into the mains. The
Control Panel display will mlight up and the
unit is now operational.
3. When you power the Bread-maker, the
display sets to Basic and Medium Crust.
The default loaf size is 2lb 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

Safety and Instruction Manual
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Helpline: [phone]
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.
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 offer you the choice of
Loaf Size and a choice of Standard or
Rapid programs. 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.
1lb loaf 3h 13m
1.5lb loaf 3h 18m
2lb 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.
1a. RAPID BASIC
For baking white and mixed grain bread.
Rapid Program: No crust control
1lb loaf 2h 12m
1.5lb loaf 2h 17
2lb loaf 2h 24
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.
1lb loaf 3h 30m
1.5lb loaf 3h 32m
2lb loaf 3h 35m.
The Bread-maker has longer rising and baking
times, so the bread gets a thicker crust.
2a. RAPID FRENCH
Rapid Program: No crust control.
1lb loaf 2h 30m
1.5lb loaf 2h 32m
2lb loaf 2h 35m
The rise and nal kneading times are much
reduced. This produces a more dense and less
crusty bread.

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3: WHOLE WHEAT
For preparing wholemeal bread.
Standard Program: Light, Medium, or Dark
crust.
1lb loaf 3h 43m
1.5lb loaf 3h 45m
2lb 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.
3a. RAPID WHOLE WHEAT
Rapid Program: No crust control.
1lb loaf 2h 28m
1.5lb loaf 2h 30m
2lb 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
For preparation of sweet yeast breads.
1lb loaf 3h 17m
1.5lb loaf 3h 22m
2lb loaf 3h 27m
6: EXPRESS BAKE
The Bread Maker bakes the bread in 58
minutes.
1.5lb loaf 58m
2lb loaf 58m
The bread is denser in texture with this setting.
You should use water slightly hotter, around 48-
50°C and use a cooking thermometer to gauge
water temperature.
7: QUICK
For recipes with baking powder.
2lb loaf 1h 43m
(2lb loaf setting only)
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
For making traditional European breads.
2lb loaf 3h 55m
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
For preparation of different types of dough, for
shaping and baking.
Total Program Time: 1h 30m
The pan is not heated and the loaf size and
crust selector are inoperative.

Safety and Instruction Manual
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Helpline: [phone]
10: BAGEL DOUGH
For the specic preparation of bagel dough for
shaping and baking elsewhere.
Total Program Time: 2h
11: JAM
For making jam.
Total Program Time: 1h, 5m
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 off manually if there is time
remaining on the program when the jam is
cooked.
12: BAKE
For baking dough that has been previously
raised.
Total Program Time: 1h
Re-bake or warm previously baked bread. If
you are reheating bread, check the loaf regularly
and switch off manually if necessary.
13: GLUTEN FREE
This program should be used when baking
Gluten Free and Yeast Free bread.
2lb loaf 2h 17m
(Only a 2lb loaf can be made on this program)
Please use only Gluten Free and Yeast Free
our for this program.
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 off. 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 programs 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 difference 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 difference
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 off and set the delay period again
provided the programme has not started.
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.

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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 affected.
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
off, you may press the “START/STOP”button
and re-start the program.
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 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:
1. Open the lid and remove the baking pan.
Lift the pan out and place it on the work
surface.
2. Attach the paddle to the spindle inside the
pan.
3. Measure the ingredients as required and
add them all into the pan. There is no need
to mix the ingredients beforehand, the
Bread-maker will do this.
4. 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.

Safety and Instruction Manual
13
Helpline: [phone]
5. Do not overll the baking pan. This will
affect the bread and may damage the
appliance.
6. Using the pan handle place the baking pan
in the Bread-maker and close the lid of the
appliance.
7. Plug the appliance into the power supply
(you will hear one long beep).
8. The appliance will automatically be set to
the BASIC program.
9. Select the program, weight and crust as
required.
10. 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 affect
the quality of the bread.
11. When the program is completed the
display shows 0:00 and the appliance will
beep 10 times.
12. 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 off. For best results, stop the
Bread Maker with the START/STOP button
and remove the baking pan within the
keep warm period.
13. Use oven gloves to remove the pan.
14. Let the pan cool for about 10 minutes out
of the machine in normal orientation. This
is particularly important for the heavier
breads.
15. 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.
16. Leave the bread on a rack to cool. Make
sure the paddle has been removed before
slicing the bread.
17. Always unplug the appliance after use.
WeighingandMeasuringIngredients:
The Bread Maker can bake a 2lb loaf, or raise
the equivalent amount of dough for baking.
Do not exceed this amount or the mechanism
may be damaged, and/or the dough may rise
through the appliance lid.
BakingwithyourBreadMaker:
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 differences in key ingredients can have a
huge effect 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.

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Check this chart for
basic imperial to metric
conversions of weights.
Metric Imperial US cups
250ml 8 oz 1 cup
180ml 6  oz 3/4 cup
150ml 5 oz 2/3 cup
120ml 4 oz 1/2 cup
75ml 2 1/2 oz 1/3 cup
60ml 2 oz 1/4 cup
30ml 1 oz 1/8 cup
15ml 1/2 oz 1 tablespoon
Imperial Metric
1/2 oz 15g
1 oz 30g
2 oz 60g
3 oz 90g
4 oz 110g
5 oz 140g
6 oz 170g
7 oz 200g
8 oz 225g
9 oz 255g
10 oz 280g
11 oz 310g
12 oz 340g
13 oz 370g
14 oz 400g
15 oz 425g
1 lb 450g
FoodAllergies
Important Note:
Some of these
recipes may contain
nuts and/or other
allergens.
Please be careful
when making any of
our sample recipes
that you are NOT
allergic to any of
the ingredients. For
more information on
allergies, please visit
the Food Standards
Agency’s website at:
www.food.gov.uk
Recipes for your Bread
Maker
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 sufcient to bake a
1.5lb loaf. Scale them up for larger loaves.
To avoid conicts with different 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.

Safety and Instruction Manual
15
Helpline: [phone]
White Bread
Use Basic or Quick Programme.
Onion Bread
Use Basic or Quick Programme.
Cheese &
Onion Bread
Use Basic or Quick Programme.
Ingredients
• 1
1⁄3
cups water at room temp.
• 1tbsp vegetable cooking oil
• 1 tsp salt
• 31⁄3 cups strong white bread our
• 1 tsp white sugar
• 2 tsp dried yeast
Ingredients
• 1
1⁄3
cups water at room temp.
• 1 tsp salt
• 1 tbsp powdered milk
• 3
1⁄3
cups strong white bread our
•
1⁄3
cup dried onion akes
• 12g (½oz.) butter, chopped into pieces
• 1 tsp sugar
• 2 tsp dried yeast
Ingredients
• 1
1⁄8
cups milk
• 1 tbsp extra virgin olive oil
• ¾ cup 75g (3oz) grated mature cheddar
cheese
• ½ onion (nely grated / food processed
• 1 tsp salt
• 1 tsp sugar
• 3
1⁄3
cups strong white bread our
• ½ tsp mustard powder
• 2 tsp dried yeast
WhiteBreadVariations
The ingredients listed below are additional to
the white bread mix unless otherwise stated.
• 1½ ts nutmeg
• 1 – 2 tbsp grated orange peel
• 2 – 4 tbsp dried cranberries
• 1 – 2 tbs orange marmalade
Cheese
Reduce water slightly if the cheese has a high
moisture content.
• ¾ cup grated cheese
Date
Add after the second kneading when the
machine beeps.
• ½ cup chopped dates
Potato
Add after the second kneading when the
machine beeps.
•
1⁄3
cup dried potato akes
• 1 – 2 tsp dried parsley

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Garlic Bread
Use Basic or Quick Programme.
Rye Bread
Use Basic or Quick Programme.
Ingredients
• 11⁄8 cups water at room temp
• 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
Ingredients
• 1cup water at room temp
• 1 ¼ tsp salt
• 4 tsp vegetable oil or butter
• 2 ¼ cups strong white bread our
• ¾ cup rye our
• 2 ½ tbsp sugar
• 1 tbsp cornmeal
• 1 ½ tsp caraway seeds
• 2 tsp dried yeast
Granary Bread
Use Basic or Quick Programme.
Ingredients
• 1
1⁄3
cups water at room temp
• 1 tbsp vegetable cooking oil
• 1 tsp salt
• 3
1⁄3
cups granary bread our
• 1 tsp white sugar
• 2 tsp dried yeast
French Bread
Use French Programme.
Carrot Bread
Use Basic or Quick Programme.
Ingredients
• 1¼ cups water at room temp
• 1½ tsp salt
• 3 cups strong white bread our
• 1½ tsp sugar
• 2 tsp dried yeast
Ingredients
• ¾ cup water at room temp
• 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.
Ingredients
•
2⁄3
cup water at room temp
• 1 tbsp vegetable cooking oil
• 1 tsp salt
• 3 tbsp honey
• 1
1⁄8
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

Safety and Instruction Manual
17
Helpline: [phone]
Tomato Bread
Use Basic or Quick Programme.
Swiss Buns
Use the Dough Programme.
Pizza Dough
Use the Dough Programme.
Focaccia
Use Basic or Quick Programme.
Ingredients
• 1 cup* water at room temp
• 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.
Ingredients
•
2⁄3
cup water at room temp
• 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).
Ingredients
• 1½ cups water at room temp
• 2½ tbsp olive oil
• 4½ cups strong white bread our
• 2½ tbsp sugar
• 1½ tsp salt
• 2¼ tsp dried yeast
This should be suf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.
more avour to the bread.
Ingredients
•
2⁄3
cup water at room temp
• 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.

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Wholemeal Bread
Recipe 1: Use the Whole Wheat Programme.
• 11⁄3 cups water at room temp.
• 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.
• 1 ½ cups water at room temp.
• 2 tbsp vegetable cooking oil
• 1 ½ tsp salt
• 4 ½ cups wholemeal bread our
• 3 tbsp dried milk (optional)
• 2 tbsp white sugar
• 2 ¾ tsp dried yeast
Recipe 3: Use the Basic Programme.
• 11⁄3 cups water at room temp
• 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.
To Bake a 1000g loaf.
• 310ml Water
• 3 tbsp Sugar
• 21⁄2 tsp Table salt
• 3 tbsp Vegetable oil
• 450g Gluten free Flour (can be a mixed
our)
• 11⁄2 tsp Yeast Powder
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 off 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?

Safety and Instruction Manual
19
Helpline: [phone]
Menu Tables
MENU 1: BASIC Standard Menu (all crust colours) Rapid Menu
Loaf Size 1lb 1.5lb 2lb 1lb 1.5lb 2lb
Total Time (hrs:min) 3:13 3:18 3:25 2:12 2:17 2:24
Knead 1(min:sec) 5m 5m 5m 5m 5m 5m
Rest (min:sec) 5m 5 m 5 m 5m 5m 5m
Knead 2 (min:sec) 20m 20m 20m 20m 20m 20m
Rise1(min:sec) 39m 39 m 39 m 15m 15m 15m
Knead 3 (min:sec) 10s 10s 10s 10s 10s 10s
Rise 2 (min:sec) 25m 50s 25m 50s 25m50s 8m50s 8m50s 8m50s
Knead 4 (min:sec)) 15s 15s 15s 10s 10s 10s
Rise 3 (min:sec) 49m45s 49m45s 49m45s 29m50s 29m50s 29m50s
Bake (min:sec) 48m 53 m 60m 48m 53m 60m
"Keep Warm” Time 60min 60min 60min 60min 60min 60min
Timer Operation Yes Yes Yes Yes Yes Yes
MENU 2: FRENCH Standard Menu (all crust colours) Rapid Menu
Loaf Size 1lb 1.5lb 2lb 1lb 1.5lb 2lb
Total Time (hrs:min) 3:30 3:32 3:35 2:30 2:17 2:35
Knead 1(min:sec) 5 m 5 m 5 m 5 m 5m 5 m
Rest (min:sec) 5 m 5 m 5 m 5 m 5m 5 m
Knead 2 (min:sec) 20 m 20 m 20 m 20 m 20m 20
Rise1(min:sec) 39 m 39 m 39 m 15 m 15m 15
Knead 3 (min:sec) 10s 10s 10s 10s 10s 10s
Rise 2 (min:sec) 30m50s 30m50s 30m50s 15m50s 8m50s 15m50s
Knead 4 (min:sec)) 10s 10s 10s 10s 10s 10s
Rise 3 (min:sec) 59m50s 59m50s 59m50s 38m50s 29m50s 38m50s
Bake (min:sec) 50 m 52 m 55 m 50 m 53m 55
"Keep Warm” Time 60min 60min 60min 60min 60min 60min
Timer Operation Yes Yes Yes Yes Yes Yes

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WHOLE WHEAT Standard Menu (all crust colours) Rapid Menu
Loaf Size 1lb 1.5lb 2lb 1lb 1.5lb 2lb
Total Time (hrs:min) 3:43 3:45 3:48 2:28 2:30 2:33
Preheating (min:sec) 30 m 30 m 30 m 5 m 5 m 5 m
Knead 1(min:sec) 5 m 5 m 5 m 5 m 5 m 5 m
Rest (min:sec) 5 m 5 m 5 m 5 m 5 m 5 m
Knead 2 (min:sec) 15 m 15 m 15 m 15 m 15 m 15 m
Rise1(min:sec) 49 m 49 m 49 m 24 m 24 m 24 m
Knead 3 (min:sec) 10s 10s 10s 10s 10s 10s
Rise 2 (min:sec) 25m50s 25m50s 25m50s 10m50s 10m50s 10m50s
Knead 4 (min:sec)) 10s 10s 10s 10s 10s 10s
Rise 3 (min:sec) 44m50s 44m50s 44m50s 34m50s 34m50s 34m50s
Bake (min:sec) 48 m 50 m 53 m 48 m 50 m 53 m
"Keep Warm” Time 60min 60min 60min 60min 60min 60min
Timer Operation Yes Yes Yes Yes Yes Yes
GLUTEN FREE Standard Menu Program 13
Loaf Size 2lb
Timer (hrs:min) Yes
Preheating (min:sec) 0 m
Knead 1(min:sec) 5 m
Rest (min:sec) 0 m
Knead 2 (min:sec) 12 m
Rise1(min:sec) 0 m
Knead 3 (min:sec) 0s
Rise 2 (min:sec) 0s
Shape (min:sec)) 0s
Rise 3 (min:sec) 60s
Bake (min:sec) 60 m
"Keep Warm” Time 60 m
Total Timer 2:17
Menu Tables