Unit Uab-813 User manual

UNIT®

INSTRUCTION MANUAL

РУКОВОДСТВО ПО ЭКСПЛУАТАЦИИ

UAB-813

UAB-814

BREAD MAKER

ХЛЕБОПЕЧЬ

МОДЕЛЬ UAB-813

МОДЕЛЬ UAB-814

BREAD MAKER UAB-813, UAB-814

Thank You for buying this UNIT product!

READ ALL INSTRUCTIONS BEFORE USING.

CONTENTS OF INSTRUCTION MANUAL

SAFETY NOTICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

APPLIANCE DESCRIPTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

PREPARING FOR USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

OPERATING BREAD MAKER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

FUNCTIONS OF BREAD MAKER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

INGREDIENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

FIRST BREAD OF YOURS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

IMPORTANT NOTICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

RECIPES FOR UAB-813 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

RECIPES FOR UAB-814 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

TROUBLE SHOOTING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

CLEANING AND STORAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

SAFETY NOTICES

When using appliances, in order to reduce the risk of fire, electric shock and/or injury to persons, basic

safety notices should always be followed, including the following:

•Read all instructions carefully, even you feel you are quite familiar with the appliance.

•To protect against the risk of electric shock do not immerse any part of this appliance in water any

other liquid.

•This appliance is not intended for use by young children or infirm persons without supervision.

•Never leave an appliance unattended when in use.

•Young children should be supervised to ensure that they do not play with the appliance.

•Switch off and remove the plug from the power outlet before cleaning or when not in use. To unplug

grasp the plug; never pull the Cord (13). Never carry the appliance by the Cord (13).

•Do not operate the appliance with a damage Cord (13) or plug or after the appliance malfunctions,

or has been dropped or damage in any manner.

•Do not let the Cord (13) hang over the edge of a table or counter, or touch hot surfaces. Do not

place any part of this appliance on or near hot gas or electric burner use only.

•Do not use this appliance for anything other than its intended use. This product is intended for

household use only. It is not intended for commercial use.

•Do not attempt to repair or dissemble the appliance. There are no user serviceable parts.

•Do not use outdoors.

•The use of attachments and accessories not recommended or sold by this appliance manufacture

may result in fire, electric shock or personal injury.

•Avoid touching hot surfaces during the use as they may become hot and could cause burns. Use

the Handles (15) or knobs. Allow to cool before cleaning.

•The appliance should always be operated on a level, heat resistance surface. Operation the

appliance on sinks, drain boards, uneven or inclined surfaces should be avoided.

•Never use harsh, abrasive or caustic cleaners or oven cleaner to clean this appliance.

•Failure to observe these cautions may result in damage to the appliance.

•If the Power Cord (13) is damaged it must be replaced by the manufacture or its service agent or a

similarly qualified person on order to avoid a hazard.

•This product has not been designed for any uses other than those specified in this instruction

manual.

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SAVE THIS INSTRUCTION MANUAL.

APPLIANCE DESCRIPTION

1. Baking Chamber

2. Bread Baking Pan

3. Kneading Bar – for the model UAB-813

3. 2 Kneading Bars – for the model UAB-814

4. Time Up Button

5. Time Down Button

6. Size Button

7. I/O Switch

8. Start/Stop Button

9. Select Button

10. Colour Button

11. Measuring Spoon

12. Measuring Cup

13. Power Cord

14. Cover

15. Cover Handles

16. Window

17. LCD Display

18. On/Off Indicator Light

PREPARING FOR USE

•Carefully unpack your Bread Maker. Remove all packaging materials and discard or retain for future

use.

•Remove the Baking Pan (2). Wipe the Baking Chamber (1) with a soft damp cloth or sponge.

•Never use abrasive or strong household cleaners since they may damage the finish of the Chamber (1).

•Wash the Baking Pan (2) with warm soapy water. Rinse and dry thoroughly.

•Before using your Bread Maker ensue that the voltage of your electricity supply is the same as

indicated in the rating label on the appliance (230 V, 50 Hz).

•Grease the Baking Pan (2) and return to the Chamber (1) and bake empty for approximately 10

minutes. Clean once more.

•Return the Baking Pan (2) to the Chamber (1) and place the Kneading Bars (3) on the axles in the

baking area.

OPERATING BREAD MAKER

•Connect the Bread Maker to a power outlet. When the Bread Maker is connected to power, a beep

will be heard and “3:00” will appear on the Display (17) after a short time. The “3” and “00” are not

constantly lit.

•Before using you Bread Maker ensue that the voltage of your electricity supply is the same as

indicated in the rating label on the appliance (230 V, 50 Hz).

•The machine is now ready to operate and is automatically set to program “1” (normal position), but

the program has not yet started.

FUNCTIONS OF BREAD MAKER

Program Menu – Select Button (9)

This is used to select the baking program menu. Each time Select Button (9) is pressed (accompanied

with a short beep) the program changes. The current program is shown on the LCD Display (17).

For the model UAB-813

12 program menus:

1. BASIC – kneading, rise and baking normal bread.

2. FRENCH – kneading, rise and baking with a longer rise time.

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3. WHOLE WHEAT – kneading, rise and baking of whole-wheat bread.

4. QUICK – kneading and baking loaf with the baking soda or baking powder.

5. SWEET – kneading, rise and baking of sweet bread.

6. ULTRA FAST-I – kneading, rise and baking 1.5 LB bread in a short time.

7. ULTRA FAST-II – kneading, rise and baking 2.0 LB bread in a short time.

8. DOUGH – kneading and rising.

9. JAM – mixing and cooking jam.

10. CAKE – kneading, rise and baking cake, rising with soda or baking powder.

11. SANDWICH – kneading, rise and baking sandwich.

12. BAKE – only baking, no kneading and rise.

For the model UAB-814

10 program menus:

1. BASIC – kneading rise and baking normal bread.

2. QUICK – kneading loaf with baking soda or baking powder.

3. FRENCH – kneading rise and baking with a longer rise time.

4. RAPID – rise and baking (1.0 LB, 2.0 LB, 2.5 LB) bread in a short time.

5. W/WHEAT – kneading, rise and baking of whole wheat bread.

6. CAKE – kneading, rise and baking cake, rising with soda or baking powder.

7. DOUGH – kneading and rising.

8. BAKE – only baking, no kneading and rising.

9. JAM – mixing and cooking jam.

10. SANDWICH – kneading, rise and baking sandwich.

Color of Crust – Color Button (10)

This is used to select a High, Medium or Dark color for the crust.

Loaf Size – Size Button (6)

This is used to select a small (1.5 LB) or larger (2.0 LB) loaf setting for bread recipes – for the model

UAB-813.

This is used to select a small (1.5 LB), larger (2.0 LB) or big (2.5 LB) loaf setting for bread recipes – for

the model UAB-814.

Note: If you choose the mode ULTRA FAST I or ULTRA FAST II, the LCD Display (17) will not show the

size of bread.

Start/Stop Button (8)

This starts and stops or finishes the selected baking program.

•Start

In order to start a program, press the Start/Stop Button (8) for approximately 1 second. A short beep is

heard and the 2 dots in the Display (17) begin to flash and the program starts.

•Stop

In order to stop a program, press the Start/Stop Button (8) for approximately 2 seconds until a beep

confirms that the program has been switched off.

Notes:

1. Two dots are flashing: program is started.

2. Two dots continuously lit: program is stopped.

Delay Timer

•You can delay the time your Bread Maker start to have fresh bread read at a particular time. This is

ideal when you would like fresh bread for when you get up in the morning or when come home from

work. Use the Time Up and the Time Down Buttons (4, 5) to advance the time in 10 minutes

increments. If necessary, use Time Up and the Time Down Buttons (4, 5) to decrease the time.

When the Delay Timer is set where you want it, make sure to press the Start/Stop Button (8). The

colon “:” flashes and you bread will be ready when you planned.

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•The time which appears on the Display (17) after it switches on automatically is remaining baking

time. Therefore ensure you set the time for when you would like the bread ready. The maximum

delay time is 13 hours.

For example

It is 8.30 p.m. and you would like your bread to be ready the next morning at 7.00 a.m., that is in 10

hours and 30 minutes. If you work with the Delay Timer Option, do not use any work with the Delay Timer

Option, do not use any easily perishable ingredients such as eggs, fresh milk etc.

Keep Warm

Your bread is keeping warm for 60 minutes after baking. If you would like to take the bread out during

this time, switch the program off with the I/O Switch (7).

LCD Display (17)

•When the Bread Maker is connected to power, a beep will be heard and the next symbols will appear

on the Display (17):

•If the Display (17) shows “H:HH” after you have pressed Start/Stop Button (8), the temperature

inside is still too high. Press Start/Stop Button (8) open the Cover (14) and let the machine cool

down for 10 to 20 minutes.

•If the Display (17) shows “E:EE” after you have pressed Start/Stop Button (8), the temperature

sensor is disconnect. The sensor must be checked by authorized service agent.

Inserting and removing the Bread Baking Pan

For the model UAB-813:

•Insert the Bread Pan (2) by pressing lightly and revolving the Pan (2) clockwise until fixed in correct

position.

•Remove the Bread Pan (2) by pressing lightly and revolving the Pan (2) anti-clockwise until the Pan

(2) has been released and then pulling it out. Oven protective gloves should be worn to remove a

hot Baking Pan (2).

For the model UAB-814:

•Install the Bread Pan (2) in the Baking Chamber (1), guarantee the Bread Pan (2) has already locked

tightly.

•Take out the Bread Pan (2) from the Baking Chamber (1). Both hands block both ends of the Bread

Pan (2) and then to mention upwards.

INGREDIENTS

It is the important step to choose the ingredients correctly in baking process. Remember: perfect

ingredients – perfect bread, worst ingredients – worst bread.

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UAB-813 UAB-814

Flour

In order for the bread to rise, the flour has to have high protein content. You should always use “bread

flour” (for white bread recipes) in your Bread Maker to get the best results. Do not use all-purpose, cake

flour and self-rising flour.

Unlike white bread flour, whole wheat flour contains bran and wheat germ which inhibit rising. Wheat

breads therefore tend to be heavier in texture and smaller in size. A lighter larger loaf can be achieved

by combining whole wheat flour with white bread flour for wheat bread recipes.

Rye bread mix

Rye bread mix contains 85% kernel. The sugar content of most kernels is not high. It is smaller than you

use the white flour; because Rye bread mix contains low gluten flour, but the taste and mouthful cooks

are very good.

Whole wheat bread mix

This flour did not to remove chaff. It contains enough fiber. The chaff can inhabit gluten to run out. It’s

made small and thick than use the white flour. But the taste is delicious (try to use honey whole wheat

bread mix ingredient). It establishes special procedure to make it, but you should spend more time

which the machine is ferment and mix.

Yeast

Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not rise. When

moistened by a liquid, fed by sugar, and carefully warmed, yeast produces gases which power the

dough to rise. If the temperature is too cold, the yeast will not be activated, if it’s too warm, it will die.

Salt

Salt inhibits rising, so be very careful measuring and ordinary table salt will do.

Butter

Many breads use butter to enhance the flavor and retain moisture. Also can instead with synthetic

butter or olive oil.

Sugars

Sugars sweeten the bread, brown the crust, and lend tenderness to texture. These jobs can be performed

by white or brown sugar, molasses, maple or corn syrups, honey, fruits or other sweeteners.

Liquids

When liquids are mixed with the proteins in flour, gluten formed. Gluten is necessary for rising. Many recipes

use dry milk, but other liquids, such as fruit juice, beer, and water work too. It’s a delicate balance recipe

with too much liquid may cause the bread to fall during baking while a recipe with too little liquid will not rise.

Other ingredients

Fruits and nuts are added later; after the Bread Maker has completed the first knead. The Bread Maker

will beep three times to let you know it is time to add fruit or nuts. If they are added before the fruit nut

beep, the fruit will be pureed due to excessive kneading.

If fresh fruits or perishable ingredients are called for in a recipe (eggs, cheese and milk) do not use the

Delay Bake Option.

Environment

The last important is what environment the Bread Maker working under, the size of bread which baking

in hot and cold environment will differ by 15 percent. Do not put your Bread Maker and locate in

draught, if the room is too moist will influence the result of the bread.

Storage of bread

The bread cooked by one does not include the artificial antiseptic. But if you are storing the bread clean

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one, in the airtight good container, then place on the refrigerator. In this way the bread can be stored for

5-7 days. It also can icy bread too, but need to wait for bread to be cool down, and then put bread in the

plastic sack.

FIRST BREAD OF YOURS

For the model UAB-813

Ingredients:

11/3cup water

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

2 tablespoons sugar

4 cups plain flour

1 tablespoon dry active yeast

Step and method

•Remove the Bread Pan (2).

•Place the Kneading Bar (3) on the shaft.

•Place the ingredients in the Bread Pan (2). All ingredients, including the liquid ingredients, should

be at room temperature. Add the ingredients in the order specified in the recipe. Add the yeast as

the last ingredient: sprinkle sugar and salt around the outside of the rest of mixture. Place the yeast

in a small hollow in the flour.

•Place the Bread Pan (2) in the machine, ensuring the Pan (2) is locked into place.

•Close the Cover (14).

•Connect the machine to the power and refer to the “Operating the Bread Maker”.

•Select the baking program menu 1 BASIC.

•Press the Start/Stop Button (8). The “:” will flash.

•It is possible that steam will escape through the vent slits in the Cover (14) during baking. This is

normal.

•At the end of the baking program 10 beeps are heard and the machine switches over automatically

to the keep warm function for 1 hour. A further 10 beeps are then heard, indicating all programming

has finished.

•If you would like to remove the bread beforehand, stop the keep warm function by pressing the I/O

Switch (7). Open the Cover (14) and take out the Bread Pan (2). It is essential that you use an oven

cloth, gloves or similar object as the Bread Pan (2) is hot.

•Turn the Bread Pan (2) over and shake it lightly until the bread comes out. If the Kneading Bar (3)

is still in the bread, loosen it with knife of similar object. Let the bread cool down at minimum 20

minutes.

•Remove the plug form power outlet.

For the model UAB-814

Ingredients:

Water: 250 ml

Flour: 460 g

Butter or margarine: 2 tablespoons

Sugar: 2 tablespoons

Salt: 2 teaspoons

Yeast: 21/2teaspoons

This recipe can be made 1.5 LB bread.

Notice: Should use the standard flour of measuring tool amount of kitchen, the liquid of amount of

graduated cup used. It is recommended to use the Measuring Spoon (11) and the Measuring Cup (12)

provided.

Step and method

•Take out Bread Pan (2) of the Bread Maker: both hands block the Pan (2) and then to mention

upwards.

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•You should install the Kneading Bars (3) axles correctly; otherwise the appliance can’t mix the flour.

•Turn on the water first, this point is very important.

•Putting the flour should guarantee the flour already totally covered water.

•Measuring Spoon (11) amount sugar offered with the Bread Maker. You had better place the sugar

on a corner of the Bread Pan (2).

•Add the butter or margarine.

•Add the salt, had better put and locate in border or corner of the Bread Pan (2).

•Dig a hole on flour with your finger, leave the salt in the position of the hole a bit farther, but does not

dig very much and put and touch water either.

•Put the yeast powder into the hole. So can keep the yeast powder dry and not contacting the salt.

•Install the Bread Pan (2) in the Baking Chamber (1), guarantee the Bread Pan (2) has already locked

tightly.

•Shut the Cover (14), choose the BASIC mode. In fact put through after the power, Bread Maker

choose BASIC mode automatically. Press the Size Button (6), the small arrow point will show in 1.5

LB, this shelf location. Then press Start/Stop Button (8).

•The motor will not work at once. The first step is heated in advance. Before the procedure begins,

the temperature should reach the room temperature.

•Open Cover (14) after the 5-10 minute, can is it down to blow with the finger or the chopsticks to

catch if the flour adhere to the Bread Pan (2) wall.

•After the procedure finishes, the display screen will show “0:00”. That indicates you can take out the

bread.

Notice: Should use the dry cloth to take out, or take out with the thick porcelain bowl, because the

Bread Pan (2) is very hot.

•Take out the bread from the Bread Pan (2) as soon as possible. Best method to move reversal the

Bread Pan (2), then jiggle the bread is very easy to take out.

•Just cut the bread after putting the bread on iron wire shelf and cooling 20 minutes ago.

•If the bread is more difficult to take out, you try to turn the drive behind of Bread Pan (2) to pull out

slice. In this way it is easier to take out.

Note: After using several times, Kneading Bars (3) would not follow the bread and come out together.

If you find that the Kneading Bars (3) to fix on axles tightly, pour some boiling water into the Bread Pan

(2) and soak about hour.

IMPORTANT NOTICES

•Before the recipe reaches the Bread Pan (2), first measure the quantity of the recipe.

•Use the warm water of 21-28°C.

•Use Bread Maker measuring tools – the Measuring Spoon (11) and the Measuring Cup (12) amount

that offer to measure the liquid. The measuring tools must be placed on the level on the surface,

eyes must keep unanimous (can’t be according to a certain angle to see) with the horizontal line.

Don’t pile, because a small amount of thing will ruin the whole ingredient.

•The ingredient must be put into the Baking Pan (2) in turn.

•Be careful to protect the non-stick surface; don’t use the metal apparatus (such as the spatula, the

knife or fork) for cleaning of the Bread Pan (2).

RECIPES FOR UAB-813

Bread Pre-Mix Recipes

Pre-package bread mixes are available from most supermarkets. The recipes in this section are for use

with pre-package bread mixes only.

Procedure

•Place ingredients into Bread Pan (2) in the order listed in the recipe.

•Wipe spills from the outer edge of Pan (2) and close the Cover (14).

•Press the Select Button (9) to choose the cycle that best suits the bread mix you are using.

•Press Start/Stop Button (8).

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White Breads

White bread recipes can be baked on BASIC and also QUICK cycle.

Procedure

•Place ingredients into Bread Pan (2) in the order listed in the recipe.

•Wipe spills from the outer edge of Pan (2) and close the Cover (14).

•Press the Select Button (9) to choose the BASIC or QUICK cycle.

•Press Start/Stop Button (8).

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1. White Bread Mix

1 cup and 2 tablespoons water

31/2cups White Bread Mix flour

2 teaspoons yeast

Mode: BASIC

3. Wholemeal Bread Mix

11/2cup water

4 cups Wholemeal Bread Mix flour

21/2teaspoons yeast

Mode: BASIC

5. Rye Bread Mix

11/2cup water

4 cups Rye Bread Mix flour

21/2teaspoons yeast

Mode: BASIC

2. Multigrain Bread Mix

11/2cup water

4 cups Multigrain Bread Mix flour

21/2teaspoons yeast

Mode: BASIC

4. Fruit Loaf Bread Mix

11/2cup water

4 cups Fruit Loaf Bread Mix flour

11/2teaspoon yeast

11/2packet mixed fruit

Mode: BASIC

1. Basic White Loaf

11/3cup water

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

2 tablespoons sugar

4 cups plain flour

1 teaspoon dry active yeast

Mode: BASIC or QUICK

3. Onion Bread

11/3cup water

2 tablespoons butter or oil

2 tablespoons milk powder

2 teaspoons salt

2 tablespoons sugar

1/2cup finely chopped onion

4 cups plain flour

1 tablespoon dry active yeast

Mode: BASIC or QUICK

2. Oatmeal Bread

3/4cup and 2 tablespoons water

1/2cup milk

2 tablespoons butter or oil

2 teaspoons sugar

1/3cup rolled oatmeal

4 cups plain flour

1 tablespoon dry active yeast

Mode: BASIC or QUICK

4. Italian Bread

1 cup and 3 tablespoons water

2 tablespoons butter or oil

2 teaspoons milk powder

1 teaspoon salt

2 tablespoons sugar

1/4cup tomato past

4 cups plain flour

3 teaspoons dried basil

1 tablespoon dry active yeast

Mode: BASIC or QUICK

Sour Dough Starter

21/4teaspoons yeast

475 ml warm water

2 cups flour

To make starter

•In a glass bowl mix yeast and warm water, allow to stand for 10 minutes. Add flour, mixing until a

thick batter forms.

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5. Herb Bread

11/3cup water

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

2 tablespoons sugar

2 tablespoons dried parsley

1 tablespoon and 2 teaspoons caraway seeds

1 tablespoon and 2 teaspoons dill

4 cups plain flour

1 tablespoon dry active yeast

Mode: BASIC or QUICK

7. Spicy Cheese Bread

11/3cup water

1 tablespoon milk powder

2 teaspoons salt

1 tablespoon sugar

11/2teaspoon dry mustard

1/2teaspoon black pepper

11/2tablespoon Worcestershire sauce

1/3cup shredded cheddar cheese

4 cups plain flour

1 tablespoon dry active yeast

Mode: BASIC or QUICK

9. Walnut Bread

11/3cup water

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

2 tablespoons sugar

1/3cup finely chopped walnuts

4 cups plain flour

1 tablespoon dry active yeast

Mode: BASIC or QUICK

11. Potato Bread

11/3cup and 2 tablespoons water

5 tablespoons instant mashed potato flakes

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

2 tablespoons sugar

4 cups plain flour

1 tablespoon dry active yeast

Mode: BASIC or QUICK

6. Garlic Bread

11/3cup water

2 tablespoons butter or oil

1 tablespoon milk powder

11/2teaspoon salt

2 tablespoons sugar

4 tablespoons dried garlic flakes

4 cups plain flour

1 tablespoon dry active yeast

Mode: BASIC or QUICK

8. Sun-Dried Tomato Bread

11/3cup water

2 tablespoons butter or oil

1 tablespoon milk powder

11/2teaspoon salt

2 tablespoons sugar

1/2cup sun-dried mixed tomato

4 cups plain flour

1 tablespoon dry active yeast

Mode: BASIC or QUICK

10. Cornmeal Bread

1 cup and 1 tablespoon water

2 tablespoons and 2 teaspoons butter or oil

1 pc 130 g can corn kernels, drained

2 teaspoons salt

2 tablespoons sugar

4 cups plain flour

1/3cup cornmeal (polenta)

1 tablespoon dry active yeast

Mode: BASIC or QUICK

•Cover loosely with a plastic wrap and stand in a warm place for 24 hours.

•Sit mixture, cover with plastic wrap and put in a warm place for further 2-3 days or until mixture

bubbles and smells sour. Refrigerate.

•After using a portion of starter, replenish with equal amounts of flour and warm water. Allow to stand

for 4-5 hours until bubbles. Store in refrigerator.

Note: Never use metal bowl or utensils as this will react with sours dough.

•To keep starter alive, always reserve at least 1 cup of active starter to replenish.

Sour Dough Bread

1 cup and 1 tablespoon sour dough starter

1/2cup and 2 tablespoons water

11/2teaspoon salt

2 tablespoons sugar

31/2cups flour

3 teaspoons yeast

Mode: BASIC

Sweet Bread

Sweet breads are best baked on the SWEET cycle. These recipes can also be baked on the QUICK

cycle.

Procedure

•Place ingredients into Bread Pan (2) in the order listed in the recipe.

•Wipe spills from the outer edge of Pan (2) and close the Cover (14).

•Press the Select Button (9) to choose the SWEET cycle.

•Press Start/Stop Button (8).

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1. Spicy Apple Bread

11/3cup water

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

2 teaspoons sugar

1/2cup dried apple, finely chopped

4 cups plain flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon dry active yeast

Mode: SWEET

3. Cinnamon Raisin Bread

11/3cup water

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

2 tablespoons sugar

1/4cup raisins

4 cups plain flour

1 tablespoon ground cinnamon

1 tablespoon dry active yeast

Mode: SWEET

2. Wholemeal Date and Nut Bread

11/4cup and 2 tablespoons water

2 tablespoons butter or oil

1 tablespoon milk powder

21/2teaspoons salt

2 tablespoons sugar

1/3cup dates, finely chopped

1/4cup pecan nuts, finely chopped

4 cups wholemeal plain flour

1 teaspoon dry active yeast

Mode: SWEET

4. Choc Chip Bread

11/3cup water

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

2 tablespoons sugar

11/2teaspoon cocoa

1 cup choc bits

4 cups plain flour

1 tablespoon dry active yeast

Mode: SWEET

Wholemeal Breads

Wholemeal breads are baked on the WHOLE WHEAT cycle.

As wholemeal breads are usually denser, they do not rise high as white breads due to the nature of the

flour. To improve the rise of the wholemeal bread, a “bread improver” or gluten can be added to the mix.

These are generally available from health food stores.

Procedure

•Place ingredients into Bread Pan (2) in the order listed in the recipe.

•Wipe spills from the outer edge of Pan (2) and close the Cover (14).

•Press the Select Button (9) to choose the WHOLE WHEAT cycle.

•Press Start/Stop Button (8).

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5. Banana Nut Bread

3/4cup water

2 tablespoons and 2 teaspoons butter or oil

1 egg

2 teaspoons salt

2 tablespoons sugar

3/4cup walnuts, finely chopped

4 cups plain flour

1 tablespoon active dry yeast

Mode: SWEET

7. Mixed Fruit Bread

11/3cup water

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

2 tablespoons sugar

1/2cup mixed dried fruit

4 cups plain flour

1/4teaspoon ground nutmeg

1/4teaspoon ground cloves

1 tablespoon dry active yeast

Mode: SWEET

6. Wholemeal Honey Bread

11/3cup water

2 tablespoons batter or oil

1 tablespoon milk powder

21/2teaspoons salt

3 tablespoons honey

4 cups wholemeal plain flour

1 tablespoon dry active yeast

Mode: SWEET

8. Apricot Loaf

11/3cup water

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

2 tablespoons sugar

1/2cup dried apricot, finely chopped

4 cups plain flour

1/4teaspoon ground nutmeg

1 tablespoon dry active yeast

Mode: SWEET

1. Wholemeal Bread

11/3cup water

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

2 tablespoons sugar

4 cups wholemeal plain flour

1 tablespoon dry active yeast

Mode: WHOLE WHEAT

*As a variation and to give a wholemeal loaf not

so dense texture, use 2 cups wholemeal plain

flour and 2 cups plain flour.

2. Cracked Wheat and Sunflower Bread

11/3cup water

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

1 tablespoon sugar

11/2tablespoon honey

1/3cup cracked wheat cereal

1/3cup sunflower seeds

4 cups plain flour

1/2tablespoon dry active yeast

Mode: WHOLE WHEAT

Dough

•The recipes in this section are all made on the DOUGH-setting. They do not cook in the unit and

require further preparation after removing from the machine.

•Many of the recipes in this section will require you to rest the dough after removing from the

machine and then instruct you to “punch down”. To do this, use your fist and punch dough once to

release air.

Procedure

The procedure and preparation of the dough may vary from recipe to recipe. Follow each recipe procedure

carefully.

Bread Rolls

1 cup and 2 tablespoons water

2 tablespoons and 2 teaspoons butter or oil

2 teaspoons salt

2 tablespoons sugar

1 egg

4 cups plain flour

1 tablespoon dry active yeast

•Place all ingredients in Bread Pan (2) in order listed.

•Select DOUGH-cycle and press Start/Stop Button (8).

•When cycle is complete, remove dough from Bread Pan (2).

•Divide dough into 12 equal pieces and roll into desired shapes. Place 2-3 cm apart on greased

baking tray and brush with milk.

•Cover the rolls with plastic wrap and allow to rise for 30 minutes or until double in size.

•Place in a pre-heated oven (200°C). Bake for 12-15 minutes or until golden brown.

Croissants

11/4cup water

2 tablespoons butter or oil

2 tablespoons milk powder

2 teaspoons salt

2 tablespoons sugar

4 cups plain flour

1 tablespoon dry active yeast

250 g butter

1 egg

2 tablespoons milk

•Place the first 7 ingredients in the Bread Pan (2) in the order listed. Select the DOUGH-cycle and

press Start/Stop Button (8).

•When the cycle is complete, remove dough from the Bread Pan (2) and place in a buttered bowl.

•Cover with plastic wrap and allow standing on the bench to let the dough rise for 30 minutes.

•Place the 250 g of butter between 2 pieces of plastic wrap and roll the butter with a rolling pin to 2.5

cm thick.

ENGLISH

3. Seven Grain Bread

11/3cup water

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

2 tablespoons molasses

1/2cup 7 grain cereal

4 cups wholemeal plain flour

1 tablespoon dry active yeast

Mode: WHOLE WHEAT

4. Bran Bread

11/3cup water

2 tablespoons butter or oil

2 tablespoons milk powder

2 teaspoons salt

2 tablespoons brown sugar

1/4cup wheat bran

31/2cups plain flour

1 tablespoon dry active yeast

Mode: WHOLE WHEAT

•Chill until firm. Punch the dough down and roll into a 25x30 cm rectangle.

•Place the sheet of chilled butter onto the dough, leaving 2.5 cm on 3 sides.

•Fold in 3 parts by folding the unbuttered section over the centre portion and then fold the buttered

third over the centre.

•On a floured surface, roll the pastry into a 25x30 cm rectangle.

•Cut into 8 equal sized triangles.

•Starting from the base of the triangle, roll the dough up to the tip.

•Turn ends to form the traditional croissant shape.

•Place on greased baking tray and allow standing on the bench for an hour to rise. Combine beaten

egg with milk for glaze.

•Pre-heat oven to 200°C. Brush each pastry with glaze and bake for 10 minutes or until golden.

•Cool on a wire rack.

Focaccia Bread

1 cup water

2 tablespoons butter or oil

2 teaspoons salt

1 tablespoon sugar

3 cups plain flour

1 tablespoon dry active yeast

2 tablespoons rosemary, chopped

2 tablespoons chives, chopped

2 tablespoons minced garlic

1/3cup olive oil

•Place the first 6 ingredients into the Bread Pan (2) in the order listed, select the DOUGH-cycle and

press the Start/Stop Button (8).

•When the cycle is complete, remove the dough from the Bread Pan (2) and place into a bowl

greased with 1 tablespoon of olive oil. Cover with plastic wrap and allow the dough standing on the

bench to rise for 30 minutes.

•Roll dough onto a large greased baking tray until 2.5 cm thick, cover dough with remaining olive oil

and sprinkle with herbs and garlic.

•Pre-heat oven to 200°C, bake for 30-35 minutes or until golden brown.

Pizza Dough

11/3cup water

2 tablespoons and 2 teaspoons vegetable oil

2 teaspoons salt

2 tablespoons sugar

41/2cups plain flour

1 tablespoon dry active yeast

•Place all ingredients in the Bread Pan (2) in order listed, select the DOUGH-cycle and press the

Start/Stop Button (8).

•Pre-heat oven to 200°C. Grease 2 pizza trays.

•When cycle is complete, remove the dough from the Bread Pan (2). Divide dough in half and spread

onto the pizza trays. Add favorite toppings.

•Bake for 20 minutes or until the crust has browned.

Hot Cross Buns

11/3 cup water

2 tablespoons oil

2 teaspoons salt

2 tablespoons brown sugar

4 cups plain flour

2 tablespoons mixed spice

ENGLISH

1 tablespoon cinnamon

1 tablespoon yeast

11/4cup sultana

1/4cup mixed peel

•Place all ingredients in the Bread Pan (2) in order listed, select the DOUGH-cycle and press the

Start/Stop Button (8).

•When cycle is complete, remove the dough from the Bread Pan (2).

•Divide dough into 18 equal pieces and roll into balls.

•Cover the balls with the plastic wrap and allow to rise for 20 minutes or until double in size. Remove

the wrap and proceed to make the mixture for the crosses as follows.

Crosses

2 tablespoons water

1/4cup flour

•Blend to smooth batter, place in a piping bag and pipe individual crosses over each roll.

•Place in a pre-heat oven 200°C. Bake for 12-15 minutes or until golden brown.

•Remove from oven, allow cooling slightly and, if desired, applying a glaze to the finished Hot Cross

Buns.

Glaze

1/2cup icing sugar

1/4tablespoon all spice

1/4tablespoon cinnamon

1 tablespoon water

•Combine until smooth and thin enough to drizzle and brush over the hot buns.

•Allow to stand for up 10 minutes prior to serving.

About Quick Breads

•Quick breads are made with backing powder and baking soda that are activated by moisture and

heat. For perfect quick breads, it is suggested that all liquids be placed in the bottom of the Bread

Pan (2), dry ingredients in the top.

•During the initial mixing of quick bread batters, dry ingredients may collect in the corners of the

Bread Pan (2). It may be necessary to use a rubber spatula to help the machine mix the batter and

avoid flour clumps.

About the Ultra Fast Program Menu

•The Bread Maker can bake a loaf in just less than 1 hour with the 2 ULTRA FAST: ULTRA FAST-I

(1.5 LB) and ULTRA FAST-II (2.0 LB) menu settings. Using these settings, the bread loaf

becomes a little denser in texture.

•When making these recipes, hot water in the range of 48-50°C must be used. We recommend you

use a cooking thermometer to gauge the temperature of the water.

Strawberry Jam

500 g, bulled and chopped strawberries

12/3cup sugar

2 tablespoons lemon juice

2 tablespoons jam setter

•Place strawberries, sugar, lemon juice and jam setter in the Bread Pan (2).

•Lock Bread Pan (2) into position in the Backing Chamber (1) and close the Cover (14).

•Press the Select Button (9) to set the JAM mode. Press the Start/Stop Button (8).

Plum Jam

21/2cups chopped Blood Plums

11/2cup sugar

21/2tablespoons jam setter

•Place plums, sugar and jam setter in the Bread Pan (2).

ENGLISH

•Lock Bread Pan (2) into position in the Backing Chamber (1) and close the Cover (14).

•Press the Select Button (9) to set the JAM mode. Press the Start/Stop Button (8).

Orange Marmalade

500 g oranges, thinly sliced

11/2cup sugar

2 tablespoons jam setter

•Place oranges in a heat proof bowl. Pour over enough boiling water to just cover. Set aside until

cool, and peel has softened, approximately 3 hours. Drain.

•Place orange slices, sugar and jam setter in the Bread Pan (2).

•Lock Bread Pan (2) into position into the Backing Chamber (1) and close the Cover (14).

•Press the Select Button (9) to set the JAM mode. Press the Start/Stop Button (8).

RECIPES FOR UAB-814

BASIC

Ingredients 1.5 LB (0.680 kg) 2.0 LB (0.900 kg) 2.5 LB (1.125 kg)

Lukewarm water 11/8cup (264.4 g) 11/3cup (313.4 g) 12/3cup (391.7 g)

Salt 1 teaspoon (3.9 g) 11/4teaspoon (4.9 g) 12/3teaspoon (6.5 g)

Sugar 2 tablespoons (24.0 g) 21/2tablespoons (30.0 g) 31/3tablespoons (40.0 g)

Oil 2 tablespoons (23.3 g) 21/2tablespoons (29.1 g) 31/3tablespoons (38.8 g)

Yeast 3/4teaspoon (2.1 g) 3/4teaspoon (2.1 g) 1 teaspoon (2.8 g)

Skim milk powder 11/2tablespoon (10.9 g) 2 tablespoons (14.5 g) 21/2tablespoons (21.8 g)

Flour 21/2cups (385.0 g) 31/2cups (539.0 g) 41/2cups (693.0 g)

Total weight 714 g 933 g 1195 g

Procedure Add water, salt, sugar, oil, milk power, flour, yeast to the Baking Pan (2) in turn,

sugar and salt had better place corner of Baking Pan (2) on, you had better dig

pieces of hole on flour at putting yeasting, don’t be too deep to contact water and

salt.

QUICK

1.5 LB (0.680 kg) 2.0 LB (0.900 kg) 2.5 LB (1.125 kg)

Lukewarm water 11/8cup (264.4 g) 11/3cup (313.4 g) 12/3cup (391.7 g)

Salt 1 teaspoon (3.9 g) 11/4teaspoon (4.9 g) 11/2teaspoon (5.85 g)

Sugar 2 tablespoons (24.0 g) 21/2tablespoons (30 g) 3 tablespoons (32.0 g)

Oil 2 tablespoons (23.3 g) 21/2tablespoons (29.1 g) 3 tablespoons (35.0 g)

Yeast 3/4teaspoon (2.1 g) 1 teaspoon (2.8 g) 11/4teaspoon (3.5 g)

Skim milk powder 11/2tablespoon (10.9 g) 2 tablespoons (14.5 g) 21/2tablespoons (21.8 g)

Flour 21/2cups (385.0 g) 31/2cups (539.0 g) 41/2cups (693.0 g)

Total weight 714 g 934 g 1183 g

Procedure Add water, salt, sugar, oil, milk power, flour, yeast to the Baking Pan (2) in turn,

sugar and salt had better place corner of Baking Pan (2) on, you had better dig

pieces of hole on flour at putting yeasting, don’t be too deep to contact water and

salt.

ENGLISH

1. Foccacia Bread

Ingredients 2.0 LB (0.900 kg)

Lukewarm water 1 cup

Salt 1 teaspoon

Sugar 2 tablespoons

Oil 2 tablespoons

Yeast 11/4teaspoon

Skim milk powder 2 tablespoons

Flour 3 cups

Tomato pottage 1/4cup

Dried basil 2 teaspoons

Chopped chives 2 tablespoons

Modes BASIC, QUICK

3. Raisin Bread

Ingredients 2.0 LB (0.900 kg)

Lukewarm water 11/8cup

Skim milk powder 21/2tablespoons

Salt 11/4teaspoon

Oil 21/2tablespoons

Sugar 1/4tablespoon

Dried active yeast 11/4teaspoon

Plain flour 3 cups

Cinnamon 3/4teaspoon

Raisins 5/8cup

Modes BASIC, QUICK

5. Choc Bread

Ingredients 2.0 LB (0.900 kg)

Lukewarm water 1 cup

Skim milk powder 1 tablespoon

Salt 11/2teaspoon

Butter 1 tablespoon

Egg 1 pc

Granulated sugar 1/2cup

Walnut chopped 1/4cup

Dried active yeast 1 teaspoon

Plain flour 21/3cups

Cocoa 1/2cup

Modes BASIC, QUICK

ENGLISH

4. Fruit Loaf Bread

Ingredients 2.0 LB (0.900 kg)

Lukewarm water 11/8cup

Salt 11/4teaspoon

Sugar 1/4tablespoon

Skim milk powder 21/2tablespoons

Oil 21/2tablespoons

Dried active yeast 11/4teaspoon

Ground nutmeg 3/4teaspoon

Plain flour 3 cups

Packets mixed fruit 1/2cup

Modes BASIC, QUICK

2. Sunflower Bread

Ingredients 2.0 LB (0.900 kg)

Lukewarm water 1 cup

Salt 11/2teaspoon

Olive oil 2 tablespoons

Honey 2 tablespoons

Dried active yeast 11/4teaspoon

Sunflower seeds 1/4cup

Walnut chopped 1/4cup

Flour 3 cups

Modes BASIC, QUICK

FRENCH

Ingredients 1.5 LB (0.680 kg) 2.0 LB (0.900 kg) 2.5 LB (1.125 kg)

Lukewarm water 1 cup (235.0 g) 11/4cup (294.0 g) 11/2cup (352.5 g)

Salt 3/4teaspoon (3.0 g) 1 teaspoon (3.9 g) 11/4teaspoon (4.9 g)

Sugar 11/2tablespoon (20.0 g) 2 tablespoons (24.0 g) 3 tablespoons (36.0 g)

Oil 11/2tablespoon (17.5 g) 2 tablespoons (23.3 g) 21/2tablespoons (29.1 g)

Yeast 1/2teaspoon (2.1 g) 3/4teaspoon (2.1 g) 1 teaspoon (2.8 g)

Skim milk powder 13/4tablespoon (12.7 g) 2 tablespoons (14.5 g) 21/2tablespoons (18.1 g)

Flour 21/2cups (385.0 g) 31/2cups (539.0 g) 41/2cups (693.0 g)

Total weight 676 g 901 g 1136 g

Procedure Add water, salt, sugar, oil, milk power, flour, yeast to the Baking Pan (2) in turn,

sugar and salt had better place corner of Baking Pan (2) on, you had better dig

pieces of hole on flour at putting yeasting, don’t be too deep to contact water and

salt.

RAPID

Ingredients 1.5 LB (0.680 kg) 2.0 LB (0.900 kg) 2.5 LB (1.125 kg)

Lukewarm water 11/8cup (264.4 g) 11/3cup (313.4 g) 12/3cup (391.7 g)

Salt 1 teaspoon (3.9 g) 11/4teaspoon (4.9 g) 11/2teaspoon (5.85 g)

Sugar 2 tablespoons (24.0 g) 21/2tablespoons (30.0 g) 3 tablespoons (32.0 g)

Oil 2 tablespoons (23.3 g) 21/2tablespoons (29.1 g) 3 tablespoons (35.0 g)

Yeast 3/4teaspoon (2.1 g) 1 teaspoon (2.8 g) 11/4teaspoon (3.5 g)

Skim milk powder 11/2tablespoon (10.9 g) 2 tablespoons (14.5 g) 21/2tablespoons (21.8 g)

Flour 21/2cups (385.0 g) 31/2cups (539.0 g) 41/2cups (693.0 g)

Total weight 714 g 934 g 1183 g

Procedure Add water, salt, sugar, oil, milk power, flour, yeast to the Baking Pan (2) in turn,

sugar and salt had better place corner of Baking Pan (2) on, you had better dig

pieces of hole on flour at putting yeasting, don’t be too deep to contact water and

salt.

WHOLE WHEAT