9
After a power supply failure the ingredients will have to be
discarded and you must start again with fresh ingredients.
Ensure the blade is in the upright position before starting the
machine. If required use a suitable utensil, to hold the blade
when adding the flour.
•Place all recipe ingredients into the Baking Pan (6) so that the
yeast is not touching any liquid.
•When making bread dough on program 8, at the end of the
program remove the dough from the Baking Pan (6). Shape
according to the recipe, glaze and leave to rise before oven
baking.
•Humidity can cause problems, therefore humidity and high
altitudes require adjustments. For high humidity, add an extra
tablespoon of flour if the consistency is not right. At high
altitudes, decrease the yeast amount by approximately 1/4
teaspoon, and decrease the sugar and/or water or milk
quantity slightly.
•When recipes call for a ‘lightly floured surface’ use about 1 to
2 tablespoons (tbsp) of flour. You may want to lightly flour your
fingers or rolling pin as well for easier handling.
•If the dough you are rolling shrinks back, let it rest covered for
a few minutes before rolling again.
•Dough may be wrapped in plastic and stored in a freezer for
later use. Thaw and bring to room temperature before using.
•After 5 minutes of kneading, open the Lid (3) 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).
•Since homemade bread has no preservatives it stales more
quickly than commercially made bread.
•Do not open the Lid (3) whilst the Breadmaker is operating as
this will affect the quality of the bread, especially its ability to
rise properly. Only open the Lid (3) when the recipe needs you
to add additional ingredients (see recipes).
The Breadmaker will work well in a wide range of
temperatures, but there could be a difference in loaf size
between a very warm room and a very cold room. We
recommend the room temperature should be between 15ºC
and 34ºC. All ingredients, and liquids (water or milk), should
be warmed to room temperature 21°C (70°F). If ingredients
are too cold, below 10°C (50°F), they will not activate the
yeast. Hot liquids, above 40°C (104°F), may kill the yeast.
The most important step when using your Breadmaker is
measuring your ingredients precisely and accurately. It is
extremely important to measure liquid and dry ingredients
properly or it could result in a poor baking result. Do not use
normal kitchen teaspoons (tsp) or tablespoons (tbsp). The
ingredients must also be added into the Baking Pan (6) in the
order in which they are given in each recipe. Liquid and dry
ingredients should be measured as follows:
Measuring Cup (16)
The cup is marked in various ‘volume measurement’ scales.
The recipes in this book use the ‘cup’ volume which is equal
to 8 floz and is marked in 1/16 divisions.
Y
ou must use a good quality set of digital scales, we prefer to
use the ‘cup’ measure for consistency and accuracy.
Liquid Measurements
Use the Measuring Cup (16) provided. 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.
Dry Measurements
Dry measurements must be done using the Measuring Cup
(16) provided or using a set of digital weighing scales. Dry
measuring must be done by gently spooning ingredients into
the Measuring Cup (16) and then once filled, levelling off with
a knife. Tapping the Measuring Cup (16) 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
there is one Measuring Spoon (17) the following capacities -
1 tablespoon (tbsp) and 1 teaspoon (tsp). Measurements
must be leveled off, not heaped as this small difference could
throw out the critical balance of the recipe.
This machine requires 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 to accurately measure
each ingredient for best results.
•Always add ingredients in the order they are listed in the
recipe.
•Please note that the measuring cups are based on the
American standard 8 fluid ounce cup, NOT the 10 fluid ounce
British cup.
•Accurate measuring of ingredients is vital.
Do not use larger amounts.
Temperatures
Power Interruption
Hints And Tips
Measuring Ingredients
Drop Down Blade
