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Measuring ingredients
The key and most important step when using your breadmaker is measuring your
ingredients precisely and accurately. It is extremely important to measure each liquid and
dry ingredient properly or it could result in a poor or unacceptable baking result. Do not use
normal kitchen teaspoons or tablespoons. The ingredients must also be added into the
baking pan in the order in which they are given in each recipe. Liquid and dry ingredients
should be measured as follows:
Measuring cup
The cup is marked in various ‘volume measurement’ scales. The recipes in this book use
the ‘cup’ volume which is based on the ‘American’ cup of 8 floz and is conveniently marked
in ¹/16 divisions.
• If you prefer to use weight (gms) as a measurement, fill and weigh the required number of
cups and record this conversion.
ie: 2 cups = xx gms
3 cups = xxx gms
You must use a good quality set of accurate scales, we prefer to use the ‘cup’ measure for
consistency and accuracy.
Liquid measurements
Use the cups provided B. When reading amounts, the measuring cup must be placed on a
horizontal flat surface and viewed at eye level (not on an angle). The liquid level line must
be aligned to the mark of measurement.
A ‘guesstimate’ is not good enough as it could throw out the critical balance of the recipe.
Dry measurements
Dry measurements (especially flours) must be done using the measuring cups provided.
The measuring cups are based on the American standard 8 fluid oz cup - British cup is 10
fluid oz. Dry measuring must be done by gently spooning ingredients into the measuring
cup and then once filled, levelling off with a knife C. Scooping or tapping a measuring cup
will pack the ingredients and you will end up with more than is required. This extra amount
could affect the balance of the recipe. Do not sift the flour, unless stated.
When measuring small amounts of dry or liquid ingredients (ie yeast, sugar, salt, powdered
milk, honey, molasses) the small measuring spoon which is provided must be used.
Measurements must be level, not heaped as this small difference could throw out the
critical balance of the recipe D.
Your breadmaker produces delicious baked goods with ease. This machine requires only that
you carefully follow the recipe instructions. In basic cooking, normally ‘a pinch of this and a
dash of that’ is fine, but not for breadmakers. Using an automatic breadmaker requires you
accurately measure each ingredient for best results.
• Always add ingredients in the order they are listed in the recipe.
• Accurate measuring of ingredients is vital. Do not use larger amounts.
Understanding baking
It is often said that cooking is an art relying on the creativity of the chef, while baking bread
is much more of a science. This means that the process of combining flour, water and yeast,
results in a reaction that produces bread. You have to remember that when the ingredients
combine with each other they produce a specific result. Read the following information
carefully to gain a better understanding of the importance each ingredient plays in the
breadmaking process.
Using the right Flour
Flours, while visibly similar, can be very different by virtue of how they were grown, milled,
stored, etc. You may find that you will have to experiment with different brands of flour to
help you make that perfect loaf. Storage is also very important, as all flours should be kept in
an airtight container.
All purpose flour/plain flour
All purpose flour is a blend of refined hard and soft wheat flours especially suitable for
making cake.
This type of flour should be used for recipes in the cake/quick bread section.
Strong white flour/bread flour
Bread flour is a high gluten/protein flour that has been treated with conditioners that give
dough a greater suitability for kneading. Bread flour typically has a higher gluten
concentration than All purpose flour; however, depending on different milling practices, this
may vary. Strong plain flour or bread flour are recommended for use with this breadmaker.
Wholewheat flour/ wholemeal flour
Wholewheat flour/wholemeal flour is milled from the entire wheat kernel which contains the
bran and germ and makes it heavier and richer in nutrients than white flour. Breads made
with this flour are usually smaller and heavier than white loaves. To overcome this
wholewheat flour/wholemeal flour can be mixed with Bread flour or strong plain flour to
produce a lighter textured bread.
Self-raising flour
Self-raising Flour contains unnecessary leavening ingredients that will interfere with bread
and cake making. It is not recommended for use.
Bran
Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains
separated from flour by sifting or bolting. They are often added in small quantities to bread
for nutritional enrichment, heartiness and flavour. They are also used to enhance the texture
of bread.
Oatmeal
Oatmeal comes from rolled or steel-cut oats. They are used primarily to enhance flavour and
texture.
Other Ingredients
Yeasts (active dry yeast)
Yeast through a fermentation process produces gas (carbon dioxide) necessary to make
the bread rise. Yeast must be able to feed on sugar and flour carbohydrates in order to
produce this gas. Fast action granular yeast is used in all recipes that call for yeast. There
are three different types of yeast available: fresh, traditional dry active, and fast action. It is
recommended that fast action yeast be used. Fresh or compressed cake yeast is not
recommended as they will produce poor results. Store yeast according to manufacturers
instructions. Ensure your yeast is fresh by checking its expiration date. Once a package or
can of yeast is opened it is important that the remaining contents be immediately resealed
and refrigerated as soon as possible for future use. Often bread or dough, which fails to
rise is due to stale yeast being used. The following test can be used to determine whether
your yeast is stale and inactive:
1 Place half a cup of lukewarm water into a small bowl or cup.
2 Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the surface.
3 Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed.
4 The mixture should foam and produce a strong yeast aroma. If this does not occur,
discard mixture and start again with another packet of dried yeast.
Sugar
Sugar is important for the colour and flavour of breads. It is also food for the yeast as it is
part of the fermentation process. Artificial sweeteners cannot be used as a substitute for
sugar as the yeast will not react properly with them.
Salt
Salt is necessary to balance the flavour of breads and cakes, as well as for the crust colour
that develops during baking. Salt also limits the growth of yeast so the amounts shown in
the recipes should not be increased. For dietary reasons it may be reduced, however, your
baking may suffer.
Liquids/milk
Liquids such as milk or a combination of powdered milk and water, can be used when
making bread. Milk will improve flavour, provide a velvety texture and soften the crust,
while water alone will produce a crispier crust. Some liquids call for juice (orange, apple,
etc) to be added as a flavour enhancer. Note: For most recipes we suggest the use of dry
(powdered) skimmed milk.
Eggs
Eggs add richness and a velvety texture to bread doughs and cakes.
Sunflower oil
‘Shortens’ or tenderises the texture of yeast breads. Butter or margarine can be used as a
substitute. If butter or margarine is used direct from the refrigerator it should be softened
first for easier blending during the mixing cycle.
Baking powder
Baking powder is a raising agent used in cakes. This type of raising agent does not require
rising time before baking as the chemical reaction works when liquid ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another raising agent not to be confused or substituted for baking
powder. It also does not require rising time before baking as the chemical reaction works
during the baking process.
Bread Mixes
Use the Bread mix’ setting. (programme 8)
Follow the information for bread mixes on the bread mix packet. There are two types of
bread mixes currently available.
1 Just add water.
These mixes are complete and they have all the necessary ingredients provided, even the
yeast. You only add water.
• IMPORTANT: Follow the packet instructions as some mixes contain more than the normal
amount of yeast, which could over rise in the pan. Use 3 cups of mix maximum.
• These mixes are more prone to over-rising and collapsing when the weather is hot and
humid. Since these mixes are complete, we cannot advise how to adjust, as with our own
recipes. Bake in the coolest part of the day, use water between 21-28°C.
2 Just add flour and water
These mixes have the necessary ingredients in separate sachets.
Remember strong white bread flour is required. A packet of this mix will produce a 700g
loaf, just over 1.5lb.
Homemade Programmes
There are 2 home made programmes (No.18 & No.19) which allow you to adapt an
existing baking programme to your own specific requirements. For example you may want
to follow the wholemeal programme (No. 2) but prefer a denser texture. You can achieve
this by using the Home made programmes. You have the opportunity to change the timings
of each stage of the process from between zero minutes to 2 hours depending on the
stage. Note, when zero minutes are selected, that stage of the cycle will not be part of the
baking programme.
Knead 1
When you scroll to programme 18 or 19 the ‘knead 1’ symbol automatically flashes on
screen with 10 minutes showing on the clock. The knead 1 cycle length can be increased
or decreased to between 6-14 minutes by pressing ‘+’ or ‘-‘ Ó, Ô. Confirm the length of
the 1st knead cycle by pressing the green tick button and the Rise 1 symbol will start
flashing.
Rise 1
20 minutes appears on the clock as the default time for this stage of the process.
The Rise 1 cycle length can be increased or decreased to between 20-60 minutes by
pressing ‘+’ or ‘-‘ Ó, Ô. Confirm the time you want by pressing the green tick button
and the Knead 2 symbol will flash on the screen.
Knead 2
15 minutes appears on the clock as the default time for this stage of the process. The
length of the 2nd knead cycle can be increased or decreased to between 5-20 minutes by
pressing ‘+’ or ‘-‘ Ó, Ô. Confirm the length of the 2nd knead cycle by pressing the
green tick button and the Rise 2 symbol will flash on the screen.
Rise 2
25 minutes appears on the clock as the default time for this stage of the process.
The length of the 2nd Rise cycle can be increased or decreased to between 5 – 120
minutes by pressing ‘+’ or ‘-‘ Ó, Ô. Confirm the time you want by pressing the green
tick button and the Rise 3 symbol will flash on the screen.
Rise 3
45 minutes appears on the clock as the default time for this stage of the process. The
length of the 3rd Rise cycle can be increased or decreased by between 2 – 120 minutes by
pressing ‘+’ or ‘-‘ Ó, Ô. Confirm the time you want by pressing the green tick button
and the Bake symbol will flash on the screen.
Bake
35 minutes appears on the clock as the default time for this stage of the process.
The length of the Baking cycle can be increased or decreased between 0 –1 hour and 20
minutes by pressing ‘+’ or ‘-‘ Ó, Ô. Confirm the time you want by pressing the green
tick button and the Crust Control symbol will flash on the screen.
Crust Setting
At this stage the clock disappears from the screen.
Very Light
Light
Medium
Dark
Very Dark
There are 5 different crust settings you can choose.
Scroll to select the crust colour you want and press green tick button to confirm and the
total cooking time programmed, appears on the screen. You can either start the
programme baking immediately by pressing the green tick button for 3 seconds or use
the Delay Timer function.
Slicing and Storing Bread
For best results place bread on a wire rack and allow to cool for 15-30 minutes before
slicing.
Use an electric knife or a sharp knife with a serrated blade for even slices.
Store unused bread tightly covered in a plastic bag at room temperature for up to three days.
If weather is hot and humid, store in the refrigerator overnight.
For longer storage (up to one month), place bread in a tightly covered container in the
freezer.
If you store the bread in the refrigerator, leave it out to bring it to room temperature before
serving.
Since homemade bread has no preservatives it tends to dry out and become stale faster
than commercially made bread.
Leftover slightly hardened bread may be cut into 1.3 cm (half inch) or 2.5cm (1 inch) cubes
and used in favourite recipes to make croutons, bread pudding, or stuffing.
Care and Cleaning
1 Caution: To prevent electrical shock, unplug the unit before cleaning.
2 Wait until the breadmaker has cooled.
• IMPORTANT: Do not immerse or splash either the body or lid in any liquid as this may
cause damage and/or electric shock.
3 Exterior: Wipe the lid and outer body of the unit with a damp cloth or slightly dampened
sponge.
4 Interior: Use a damp cloth or sponge to wipe the interior of the breadmaker.
5 Baking pan: Clean the baking pan with warm water, soap is not necessary. Avoid scratching
the non-stick surface. Dry it thoroughly before placing it back in the baking chamber.
6 Fruit and nut dispenser: The dispenser is removed by lifting the right side first. Once the
right side has been lifted, the whole dispenser may be removed. The dispenser should be
cleaned using warm soapy water and a damp cloth/sponge. It should then be rinsed
thoroughly and left to dry naturally. To replace the dispenser, ensure the left side is slotted
in to place first. The right side can then be pushed down, back in to position.
• Do not wash the baking pan, measuring cup, spoon or kneading blades in the dishwasher.
• Do not soak the baking pan for long periods as this could interfere with the working of the
drive shaft.
• If the paddle becomes stuck in the bread pan, pour hot water over it and allow to soak for
30 minutes. This will enable you to remove the paddle more easily.
• Be sure the appliance is completely cooled before storing away.
Do not use Steel wool pads when cleaning.
Special care for the non-stick finish. Avoid damaging the coating. Do not use metal
utensils such as spatulas, knives or forks. The coating may change colour after long use,
this is only caused by moisture and steam and will not affect the performance of the unit or
quality of your bread.
Ensure that the whole kneading blade which the shaft fits in to is cleaned thoroughly after
use. After cleaning, add a drop of cooking oil to the hole before returning the blade to the
shaft. This will help prevent the blade from sticking.
• Keep all air vents and openings clear of dust.
Storing the Unit
Be sure to dry all parts before storing including wiping any moisture from the viewing
window. Close the lid and do not store anything on top of the lid.
Getting Successful Results
1 Place all recipe ingredients into the baking pan so that yeast is not touching any liquid.
2 If you are using the machine on the Dough setting (programme 6), after the cycle is
complete, remove the dough from the breadmaker, cover in a thin coating of sunflower oil
and cover with greaseproof paper and a dry tea towel. The dough should then be left in a
warm area free from draughts, for approximately 30 minutes or until it has roughly doubled
in size.
3 Humidity can cause problems, therefore humidity and high altitudes require adjustments.
For high humidity, add an extra tablespoon of flour if consistency is not right. For high
altitudes, decrease yeast amount by approximately ¼ teaspoon, and decrease sugar and/or
water or milk slightly.
4 The DOUGH setting is great for the mixing, kneading and proofing (allowing dough to rise)
of richer doughs like croissant dough. Use the breadmaker to prepare this dough so all you
need to do is shape and bake it according to your recipe.
5 When recipes call for a ‘lightly floured surface,’ use about 1 to 2 tablespoons of flour on the
surface. You may want to lightly flour your fingers or rolling pin for easy dough
manipulation.
6 When you let dough ‘rest’ and ‘rise’ according to a recipe, place it in a warm, draught-free
area. If the dough does not double in size, it may not produce a tender product.
7 If the dough you are rolling shrinks back, let it rest covered for a few minutes before rolling
again.
8 Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to
room temperature before using.
9 After 5 minutes of kneading, open the lid and check the dough consistency. The dough
should form a soft, smooth ball. If too dry, add liquid. If too wet, add flour (½ to 1
tablespoon at a time).
g
12 13
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