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10
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 1/4 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 (1/2
to 1 tablespoon at a time).
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.
C
D
B
