Breadmaker
Model No. EHS15AP-P
Care & Instruction Manual
For household and indoor use only
Please read these instructions before use and retain for
future reference
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Electrical safety
You should only plug the appliance into a 220V‐240V AC, 50Hz
supply. Connecting it to other power sources may damage the
appliance and will invalidate the guarantee.
Switch off and unplug when not in use and before cleaning the
appliance.
Keep the appliance and its cord out of reach of children less than
8 years.
Do not allow children to use the appliance without supervision.
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.
Children shall not play with the appliance. Cleaning and user
maintenance shall not be made by children unless they are older
than 8 and supervised.
Keep cooker housing, cable, and plug dry and away from areas
where it is likely to get splashed. Never immerse in water.
Do not pull on the cable to disconnect from the mains supply.
Do not operate the appliance if damaged or after it malfunctions.
In the event the supply cord is damaged, in order to avoid a
hazard it must only be replaced by a qualified service engineer,
with a suitably approved part.
This appliance must be positioned so that the plug is accessible
and the plug socket is within easy reach of the power cord.
This appliance must be plugged in to an earthed socket outlet.
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Warning!
This appliance is intended exclusively for use in domestic
households. It is not suitable for commercial use.
The surfaces of the breadmaker will become hot during use. Do
not touch; wear oven gloves when handling the appliance during
and immediately after use. Note the heating element is subject
to residual heat after use.
Do not use the breadmaker on, near or under surfaces that are
heat sensitive or those that may be damaged by steam.
Do not operate the breadmaker using a timer or separate remote
control.
Do not cover and allow the breadmaker to cool completely before
storing.
Only use with the parts supplied and use only for the intended
purposes detailed in this manual.
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Parts
1. Lid
2. Bread pan (removable)
3. Display
4. Control panel
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5. Measuring cup
6. Measuring spoon
7. Kneading blade
8. Housing
Control Panel
Menu Used to select the program of choice. The program
number selected will be shown in the top left corner of
the display.
Color Used to select crust colour of the loaf being baked. A
small arrow will illuminate on the left side of the
display next to the crust colour selected. Option
available for programs 1–7 only.
Loaf Used to select the size of the loaf to be baked. A
small arrow will illuminate on the right side of the
display next to the loaf size selected. Option available
for programs 1–6 only.
Time / This function allows the bread maker start time to be
programmed up to 13 hours in advance of when the
bread is wanted.
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Available programs
1. Basic – Kneads, rises and bakes bread. Program permits
additional ingredients to be added.
2. French – Kneads, rises and bakes bread. Program has a
longer rise time, the crust will be crisper and the
bread should be lighter in texture than the basic
program.
3. W. wheat Kneads, rises and bakes whole wheat bread. This
program has a longer preheat time to allow the
grain to soak up the water and expand. The use of
the delay start option with this program is not
recommended.
4. Quick - Kneads, rises and bakes bread using baking powder
or baking soda as the raising agent. Bread made
using this program is usually smaller and has a
denser texture than breads baked with yeast.
5. Sweet - Kneads, rises and bakes sweet breads. Because of
the longer rising phase the bread will be light and
airy.
6. Ultra fast - Kneads, rises and bakes in the quickest time.
Bread baked using this program is usually smaller
and denser in texture than other programs and the
mix requires hot water (40 - 45°C) to be added.
7. Dessert – Mixes and bakes dessert recipes.
8. Pasta – Mixes and kneads dough used for pasta and
noodles. This program does not have a rise or
baking option.
9. Dough – Kneads and rises but does not bake the dough.
Permits the dough to be removed and used or
shaped into bread rolls, pizza bases, steamed
bread etc.
10. Jam – Boils jams and marmalades.
11. Cake – Mixes and bakes cakes. This program does not
have a rise option.
12. Bake – Baking only option. This program bakes at a
temperature of 180°C and can be used for baking
cakes or to extend baking time of program being
used after the program has ended.
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Before first use
1. Wash the bread pan, kneading blade, measuring cup and
spoon as described in the cleaning section of these
instructions.
2. Place the bread maker on a stable, flat heat resistant surface
in a well-ventilated area. Position away from the edge of the
surface as some slight movement may occur during the
kneading process.
3. Fit the bread pan and turn the pan clockwise to lock into
position.
4. Fit the kneading blade to the spindle in the bread pan.
5. Close the lid gently, plug in and switch on at the mains. A
single bleep will be heard.
6. Press the START / STOP button to start the bread maker
working and allow it to operate for 10 minutes. During first
operation a slight burning smell maybe noticed and some
fumes may be given off. This is normal and is some of the
processing oils used in the manufacture of the bread maker
being burnt off.
7. After 10 minutes, press and hold the START / STOP button for
2-3 seconds to stop the bread maker operating. A bleep will
be heard to confirm that the program has been switched off.
8. Switch off at the mains and unplug.
9. When the bread maker has cooled, twist the bread pan
anticlockwise to release, lift out and wash the pan and
kneading blade again.
10. The bread maker is now ready to be used.
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Basic operation
1. Place the bread maker away from the edge on a stable, flat
heat resistant surface and clean thoroughly before use.
2. Fit the kneading blade to the spindle in the bread pan.
3. Place the ingredients into the bread pan following the
quantities and order shown in the recipes provided.
4. Fit the bread pan and turn clockwise to lock into position.
5. Close the lid gently, plug in and switch on at the mains. A
single bleep will be heard. Do not allow the cable to dangle
over the edge of units.
6. Press the MENU button until the desired program is displayed.
The program number is displayed above the time in the
display.
7. Press the COLOR button and select the desired crust colour
(light, medium or dark). A small arrowhead next to the
description in the display indicates the colour selected. This
operates in programs 1-7, 11 & 12 only)
8. Press the LOAF button and select the loaf size (small or large)
corresponding to the recipe chosen (programs 1-6 only). A
small arrowhead underneath the description in the display
indicates the size selected.
9. Press the START/STOP button to start the bread maker
working.
10. If using the BASIC, FRENCH, WHOLEWHEAT, QUICK, SWEET
and ULTRAFAST programs a series of bleeps will be heard
part way through the cycle to prompt the addition of
ingredients such as fruit, nuts etc. where specified in the
recipes. Lift the lid, and add the ingredients to the bread pan.
11. When the program cycle is complete, 10 bleeps will be heard.
12. Press the START / STOP button for 2-3 seconds to stop the
bread maker. Switch off at the mains and unplug.
13. Wearing oven gloves, lift the lid, twist the bread pan
anticlockwise to release the pan and lift the bread pan out of
the bread maker.
14. Place the bread pan on a heatproof surface before turning the
pan upside down over a clean wire rack and shaking the pan
gently until the loaf drops out. If necessary use a non-stick
spatula to gently loosen the loaf from the sides of the pan.
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15. Allow the loaf to cool for a minimum of 20 minutes before
slicing. Before slicing check that the kneading blade is not
still in the loaf.
Notes
This bread maker is suitable for recipes with a maximum of
400g flour (approx 2.5 cups) and a maximum of 8g
fermentation agent
If the START / STOP button is not pressed at the end of the
program, the bread will be kept warm for one hour. After one
hour the bread maker will automatically switch off.
The program can be stopped at any time by pressing and
holding the START / STOP button for 2-3 seconds.
To prevent accidental disruption of operation, after the
START/STOP has been pressed all buttons are inactive except
the START/STOP button.
If the power supply is interrupted (e.g. in the event of a power
cut) the bread making process will automatically continue if
the outage is less than 10 minutes. If the outage is greater
than 10 minutes, the bread maker must be restarted. If the
process has not passed the kneading phase then the
START/STOP button maybe pressed to restart the program
from the beginning.
Delayed start
This function allows the start time to be programmed up to 13
hours in advance of when the bread is wanted.
1. Select the program, bread size, crust colour as usual.
2. Press the TIME button to increase the time shown in the
display until the required time is shown. Each press of the
button increments the display time by 10 minutes. If an error
has been made the time can be adjusted down using the TIME
button.
For example if it is 8:30 pm (20:30 hrs) and the bread is
required at 7am (07:00hrs) the next morning (10 ½ hours
later) the time in the display should be set to 10:30.
3. Press the START / STOP button, the timer will start to count
down and the bread maker will start baking the bread when
the clock reaches the appropriate time for the baking cycle
selected.
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Tips for making successful bread
After adding the flour to the bread pan make a small well in
the flour with a finger or spoon and add the yeast into the well.
Do not permit the yeast to come in direct contact with salt as
this will kill the yeast and prevent the loaf from rising.
Always measure the ingredients accurately.
When measuring liquids use the
measuring cup, place the cup on a
flat surface and bring the eyes
level with the level of the liquid
when checking the reading.
If using the measuring spoon to
measure powders, do not
compress the powder and draw a
straight edge (e.g. knife blade)
across the top of the measuring
spoon to level the surface.
Add the ingredients in the sequence shown in the recipe.
Typically liquid ingredients, eggs, salt, milk powder, sugar are
added first and these are then followed by the flour and lastly
the yeast or baking powder. Fruit ingredients are usually
added later in the program cycle to preserve their more
delicate flavours. In some instances with heavy dough (high
rye or whole wheat flours) this order is reversed to ensure
better kneading.
Ensure liquid ingredients are between 20 – 25°C unless
otherwise advised by the recipe.
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Special instructions for quick and ultra fast programs
1. Quick breads are made with baking powder or baking soda
that are activated by moisture and heat. To make successful
quick breads, it is recommended that all liquids be placed in
the bottom of the bread pan with the dry ingredients on the
top. During the initial mixing the dry ingredients may collect
in the corners of the bread pan. If this occurs use a non-stick
spatula and fold the in dry ingredients to the centre of the mix.
2. The ultra fast bread program bakes a loaf of bread in the
shortest time. To make successful ultra fast bread the water
added is required to be between 40 – 45°C and a thermometer
is needed to measure temperature accurately. If the
temperature is too low the bread will not rise sufficiently and if
the water is too hot the yeast will be killed.
Bread ingredients
Bread flour
Bread flour has a high gluten and protein content and has good
elasticity when kneaded with water. As the dough ferments, carbon
dioxide is produced and becomes trapped in the dough causing it to
rise. During baking the gluten sets around the bubbles giving the
bread a light and open texture.
Wholemeal flour – 100% of the grain (flour, bran and wheat germ) is
ground. As a consequence the flour contains more fibre, iron and b
vitamins. Bread made from wholemeal flour is heavier and is
usually smaller in size.
Brown flour – is white flour that has a percentage of bran added.
Yeast
Yeast is a living organism that when mixed with water and sugar
starts to ferment and give off the carbon dioxide that causes dough
to rise. If too little yeast is added the bread will not rise sufficiently,
too much added and the bread will have a strong yeast flavour.
Yeast is killed by coming into contact with salt, too much sugar and
at hot temperatures.
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Salt
Salt is necessary to improve the flavour of bread and the colour of
the crust. Salt kills yeast and using less salt will usually result in a
lighter loaf. If experimenting and adding savoury or salty
ingredients to the bread, it may be necessary to reduce the salt
added to achieve a satisfactory loaf.
Sugar
Sugar is necessary to feed the yeast and add a sweet taste to the
bread. Add too much sugar to the dough and it will kill the yeast. If
experimenting and adding sweet or fruity ingredients to the bread,
it may be necessary to reduce the sugar added to achieve a
satisfactory loaf.
Fats
The addition of butter, margarine and oils to the dough, improves
the softness and storage life of the bread.
Eggs
Eggs can improve the texture of bread and make the bread more
nourishing.
Water
Use tepid water (20-25°c) water when making the dough. If the
water temperature is too low the yeast will not be activated, if the
water is too hot the yeast will be killed. If making ultra fast breads
use warm water (40-45°c) to get a satisfactory rise.
Milk
The addition of milk to a dough recipe may enhance the flavour and
crust colour of the bread. If adding liquid milk it should be tepid
and replace some or all of the water in the recipe.
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Program / stage length
Program
Basic
French
Whole wheat
Loaf size
Large
Small
Large
Small
Large
Small
Knead
10
10
14
14
11
11
Rise
20
20
30
30
25
25
Knead
13
13
12
12
15
15
Rise
25
25
29
30
47
47
Rise
40
40
50
50
50
50
Bake
62
60
65
62
62
60
Total program
2:50
2:48
3:20
3:18
3:30
3:28
Fruit / nut addition
2:12
2:10
2:29
2:27
2:44
2:42
Keep warm
Delay start
Program
Quick
Sweet
Ultrafast
Loaf size
Large
Small
Large
Small
Large
Small
Knead
8 8 11
11 9 9
Rise
5 5 25
25
10
10
Knead
15
15
14
14
15
15
Rise
10
10
27
27
Rise
40
40
24
24
Bake
80
77
56
54
60
58
Total program
1:58
1:55
2:53
2:51
1:58
1:56
Fruit / nut addition
1:35
1:32
2:12
2:10
1:29
1:27
Keep warm
Delay start
Stage length
length
interval
function
function
Stage length
length
interval
function
function
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Program
Dessert
Pasta
Dough
Jam
Cake
Bake
Knead / Stir
20
15
20 3 Rise
15
Knead
Rise
30
Rise
40
Bake
60
65
75
10
Total program
length
1:20
0:15
1:30
1:20
1:18
0:10 -
Fruit / nut
Keep warm
Delay start
1:00
addition interval
function
function
Cleaning
1. Switch off, unplug and allow the bread maker to cool
completely.
2. The bread pan and kneading blade can be removed and wiped
with a damp cloth. To remove the bread pan turn the pan
anticlockwise and lift out. If very dirty these parts may be
washed in warm water with a little washing up liquid. Rinse
and wipe dry. Not suitable for dishwashers. Do not use
abrasives as these may scratch the surface coating.
3. Wipe the outside of the housing and cable with a damp cloth
and then wipe dry. Do not use detergent or abrasives as these
may scratch the surface.
4. Never immerse the housing, cable or plug in water and not
suitable for dishwashers.
5. Allow the bread maker to cool completely before storage.
Store the measuring cup and spoon in the bread pan and fit
the pan into the bread maker.
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Troubleshooting
Problem Possible cause Action
Smoke from
ventilation
holes
Bottom crust
too thick
Bread difficult
to remove from
the bread pan.
Uneven
distribution of
ingredients /
poor baking
Display shows
H:HH after
pressing the
START button
Ingredients spilt onto the
heating element.
If it is the first time that
the bread maker is used,
a small amount of smoke
is normal.
Bread has been kept
warm for too long.
Kneading blade stuck on
to spindle.
Incorrect program used
for the recipe.
Bread maker cover
opened frequently during
use and bread is dry (no
brown crust colour).
Stir resistance too high. Operate the bread maker for
Incorrect weight of
ingredients used.
Temperature of the
bread pan is too high to
make bread.
Unplug the bread maker,
allow it to cool completely
and wipe clean.
See the section ‘before first
use’.
Grease the spindle with
margarine before use to
prevent future occurrences.
Remove the bread pan, fill
above the kneader blade with
water and soak to remove the
blade.
After ingredients are added
avoid opening the cover.
a short interval without
ingredients. If blade does not
rotate without load, contact a
service agent.
Follow the quantities in the
recipe.
Unplug the bread maker,
remove the bread pan with
oven gloves and allow it to
cool down further.
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Problem Possible cause Action
Display shows
EEE after
pressing the
START button
Hear motor
noises but
dough isn’t
stirred
Loaf size large
and pushes
open the cover
Small loaf size Quantity of yeast too
Loaf collapses
in the middle
Dense / heavy
loaf
Hollow centre Too much water or yeast,
Temperature sensor
faults.
Bread pan or kneading
blade not fitted correctly.
Ingredient quantity or the
cooking temperature too
high.
small, yeast is inactive
due to low or high water
temperature or contact
with salt.
Non bread flour has not
been used
Yeast too rapid or yeast
temperature too high.
Dough too wet / soft. Adjust the water content of
Dough too dry. Reduce flour content or
Too many fruit
ingredients or too much
wholemeal flour.
or no salt added.
Water temperature too
high.
Contact a qualified service
engineer and have the bread
maker serviced.
Refit the bread pan.
Check quantity of ingredients
added (especially yeast,
water and flour)
Use the correct program for
recipe.
Check the performance of
yeast, adjust order of
addition or the temperature
of ingredients.
Use bread flour.
Unless making ultra fast
bread ferment yeast at room
temperature.
recipe.
increase the water content of
the recipe.
Reduce the content of these
ingredients or increase yeast
content.
Reduce water / yeast content
or increase salt level.
Reduce water temperature.
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Problem Possible cause Action
Powder on
surface of loaf
Crust colour too
dark on breads
with high sugar
content
Recipe includes
ingredients with high
gluten content.
Too little water. Increase water content of
High sugar content. Press START / STOP button
Reduce quantity of
ingredients with high gluten
content (e.g. butter, bananas
etc).
recipe.
5-10 minutes before the end
of the program. Leave the
bread a further 20 minutes in
the bread pan with cover
closed before removing.
Technical specification
Rated voltage 220-240V AC 50Hz
Power consumption 1500 - 1800W
Class rating I (Earthed)
BS 1362 fuse 13A
Capacity 2.5 litre
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Plug / Wiring advice
If you encounter any problems
Produced in China for
The wires in this mains lead are coloured in accordance with the
following UK electrical code: BLUE = NEUTRAL
BROWN = LIVE
GREEN + YELLOW = EARTH
Non-rewireable plug
This appliance may be fitted with a “non‐rewireable” plug. If you
need to change the fuse in a “non‐rewireable” plug, the fuse cover
must be refitted. If the fuse cover is lost or damaged, the appliance
must not be used.
Rewireable plug
The colours of the wires in the mains lead of this appliance may not
correspond with the coloured markings identifying the terminals in a
rewireable plug. Rewireable plugs should only be replaced by a
suitably competent person. If in doubt, consult a qualified
electrician.
The BLUE wire must be connected to the
terminal marked with the letter N
The BROWN wire must be connected to the
terminal marked with the letter L
The GREEN & YELLOW wire must be
connecting to the terminal marked with the
letter E or the earth symbol .
Recycling electrical products
This marking indicates that this product should not be
disposed with other household wastes throughout the EU. To
prevent possible harm to the environment or human health
from uncontrolled waste disposal, recycle it responsibly to
promote the sustainable reuse of material resources. To return
your used device, please use the return and collection systems
or contact the retailer where the product was purchased. They
can take this product for environmental safe recycling.
with this product please call our
customer care team on
0345 640 30 30
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Argos Limited,
489 – 499 Avebury Boulevard
Central Milton Keynes
MK9 2NW. UK.
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Recipes
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Bread: White
Order of
Ingredient
Loaf size / Quantity of ingredients
Small
Large
1
Water
170ml
250ml
2
Oil
1 tsp
1 ½ tsp
3
Salt ⅔ tsp
¾ tsp
4
Sugar
1 tbsp
1 ½ tbsp
5
Milk powder
1 tbsp
1 ½ tbsp
6
Bread flour
2 cup
2 4/5 cup
7
Dry yeast
1 tsp
1 tsp
Order of
Ingredient
Loaf size / Quantity of ingredients
Small
Large
1
Water
160ml
250ml
2
Margarine or
1 tbsp
1 ½ tbsp
3
Salt
¾ tsp
1 tsp
4
Brown sugar
1 ½ tbsp
2 tbsp
5
Milk powder
2 tbsp
3 tbsp
6
Wholemeal flour
1 cup
1 ½ cup
7
Bread flour
1 cup
1 ½ cup
8
Dry yeast
1 tsp
1 tsp
Order of
Ingredient
Loaf size / Quantity of ingredients
Small
Large
1
Water
160ml
250ml
2
Oil
1 ½ tbsp
2 tbsp
3
Salt
½ tsp
¾ tsp
4
Sugar
¾ tbsp
1 tbsp
5
Milk powder
1 ½ tbsp
2 tbsp
6
Corn flower
½ cup
cup
Program: Basic
addition
Bread: Wholemeal
Program: Wholewheat
addition
butter
Plain bread recipes
Bread: Corn bread
Program: French
addition
7 Bread flower 1 ½ cup
8 Dried yeast 1 tsp 1 tsp
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⅔
2 ⅓ cup
Bread: French bread
Order of
Ingredient
Loaf size / Quantity of ingredients
Small
Large
1
Water
170ml
260ml
2
Oil
¾ tbsp
1 tbsp
3
Lemon juice
¾ tbsp
1 tbsp
4
Salt
¾ tsp
1 tsp
5
Sugar
¾ tbsp
1 tbsp
6
Bread flour
2 cup
2 4/5 cup
7
Dry yeast
1 tsp
1 tsp
Order of
Ingredient
Loaf size / Quantity of ingredients
Small
Large
1
Water
160ml
250ml
2
Milk powder
1 tbsp
1 ½ tbsp
3
Oil
2 tbsp
3 tbsp
4
Salt ⅔ tsp
¾ tsp
5
Sugar 1/6 cup
¼ cup
6
Bread flour
2 cup
2 4/5 cup
7
Dry yeast
1 tsp
1 tsp
Order of
Ingredient
Loaf size / Quantity of ingredients
Small
Large
1
Water
160ml
250ml
2
Margarine or
1 tbsp
1 ½ tbsp
3
Salt
¾ tsp
1 tsp
4
Sugar
½ tbsp
tbsp
5
Rye malt
1 ½ tsp
2 tsp
6
Rye flour
1 ¼ cup
1 ⅔ cup
7
Bread flour
¾ cup
1 ⅓ cup
8
Dry yeast
1 ½ tsp
1 ½ tsp
Program: French
addition
Bread: Sweet bread
Program: Sweet
addition
Bread: Rye bread
Program: Wholewheat
addition
butter
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⅔
Speciality bread recipes
Order of
Ingredient
Loaf size / Quantity of ingredients
Small
Large
1
1 Egg + Water
170ml
250ml
2
Milk powder
1 tbsp
1 ½ tbsp
3
Butter
2 tbsp
3 tbsp
4
Salt
¾ tsp
1 tsp
5
Sugar
1 tbsp
1 ½ tbsp
6
Bread flour
2 cup
2 ¾ cup
7
Dry yeast
1 tsp
1 tsp
8
Cinnamon
1
/5 cup
1
/3 cup
Order of
Ingredient
Loaf size / Quantity of ingredients
Small
Large
1
Water
180ml
280ml
2
Milk powder
tbsp
1 tbsp
3
Butter ⅔ tbsp
1 tbsp
4
Salt ⅔ tsp
1 tsp
5
Sugar
½ tbsp
¾ tbsp
6
Bread flour
½ cup
¾ cup
7
Wholemeal flour
1 ½ cup
2 ¼ cup
8
Dry yeast
¾ tsp
¾ tsp
9
Onions (chopped
30g
50g
10
Cheddar cheese
65g
100g
Bread: Cinnamon bread
Program: Basic
addition
15 mins before the end of the program, open the lid, brush the
surface with water (or egg white and water mix) and sprinkle the
cinnamon over the surface of the bread. Close the lid.
Bread: Cheese and onion bread
Program: Basic
addition
⅔
and softened)
(grated)
Add onions and cheese when the bleeper sounds during kneading
process.
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Bread: Whole wheat and raisin bread
Order of
Ingredient
Loaf size / Quantity of ingredients
Small
Large
1
Water
160ml
250ml
2
Margarine or
1 tbsp
1 ½ tbsp
3
Honey
1 tbsp
1 ½ tbsp
4
Salt
¾ tsp
1 tsp
5
Brown sugar
1 tbsp
1 ½ tbsp
6
Wholemeal flour
2 ⅓ cup
3 cup
7
Dry yeast
1 ½ tsp
1 ½ tsp
8
Raisin
¼ cup
1
/3 cup
Order of
Ingredient
Loaf size / Quantity of ingredients
Small
Large
1
1 Egg + Water
160ml
270ml
2
Milk powder
1 tbsp
1 ½ tbsp
3
Butter
2 tbsp
3 tbsp
4
Salt 2/3 tsp
¾ tsp
5
Sugar
1 tbsp
1 ½ tbsp
6
Bread flour
2 cup
2 ¾ cup
7
Dry yeast
1 tsp
1 tsp
8
Sesame seeds
1 ½ tbsp
2 tbsp
Program: Wholewheat
addition
butter
Add raisins when the bleeper sounds during kneading process.
Bread: Sesame bread
Program: Basic
addition
15 mins before the end of the program, open the lid, brush the
surface with water (or egg white and water mix) and sprinkle the
sesame seeds over the surface of the bread. Close the lid.
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Bread: Raisin
Order of
Ingredient
Loaf size / Quantity of ingredients
Small
Large
1
1 Egg + water
170ml
260ml
2
Oil
1 tbsp
1 ½ tbsp
3
Salt ⅔ tsp
¾ tsp
4
Honey
¾ tbsp
1 tbsp
5
Milk powder
cup
½ cup
6
Sugar 1/8 cup
1
/6 cup
7
Bread flour
2 cup
2 ¾ cup
8
Dry yeast
1 tsp
1 tsp
9
Raisins 1/5 cup
¼ cup
Order of
Ingredient
Loaf size / Quantity of ingredients
Small
Large
1
1 Egg + Water
170ml
250ml
2
Milk powder
1 tbsp
1 ½ tbsp
3
Butter
2 tbsp
3 tbsp
4
Salt
¾ tsp
1 tsp
5
Sugar
1 tbsp
1 ½ tbsp
6
Bread flour
2 cup
2 ¾ cup
7
Dry yeast
1 tsp
1 tsp
8
Chopped walnuts
1
/5 cup
1
/3 cup
Program: Sweet
addition
⅓
Add walnuts when the bleeper sounds during kneading process.
Bread: Walnut bread
Program: Basic
addition
Add walnuts when the bleeper sounds during kneading process.
Walnuts can be replaced by pine nuts
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Quick and Ultra fast bread recipes
Order of
Ingredient
Loaf size / Quantity of ingredients
Small
Large
1
Buttermilk
140
220ml
2
Eggs 2 2
3
Oil
1 ⅓ cup
2 tbsp
4
Plain flour
2 ¼ cup
3 ½ cup
5
Sugar ⅓ cup
½ cup
6
Baking soda
tbsp
1 tbsp
7
Salt ⅓ tsp
½ tsp
8
Raisin
½ cup
¾ cup
Order of
Ingredient
Loaf size / Quantity of ingredients
Small
Large
1
Water (40-45°C)
170ml
260ml
2
Egg 1 1
3
Oil
1 tbsp
1 ½ tbsp
4
Salt ⅔ tsp
¾ tsp
5
Sugar
2 tbsp
3 tbsp
6
Bread flour
2 cup
2 4/5 cup
7
Dry yeast
2 tsp
2 ½ tsp
Bread: Soda bread
Program: Quick
addition
⅔
Add raisins when the bleeper sounds during kneading process.
Bread: White ultra fast bread
Program: Ultra-fast
addition
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Bread: Apple and walnut bread
Order of
Ingredient
Loaf size / Quantity of ingredients
Small
Large
1
Egg 1 1
2
Milk
60ml
80ml
3
Oil
1 ½ tbsp
2 tbsp
4
Salt
½ tsp
½ tsp
5
Sugar
¼ cup
cup
6
Apple (peeled
cup
1 cup
7
Chopped walnuts
cup
½ cup
8
Plain flour
1 ½ cup
2 cup
9
Baking soda
1 ½ tsp
1 ½ tsp
10
Baking powder
1 ½ tsp
1 ½ tsp
Program: Quick
addition
and grated)
⅓
⅔
⅓
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Dough and Pasta recipes
Order of addition
Ingredient
Quantity of
1
Eggs (medium)
2
2
00 Grade flour
1 cup
Order of addition
Ingredient
Quantity of
1
Water
260 ml
2
00 Grade flour
3 cup
Order of addition
Ingredient
Quantity of ingredients
(to make 8 - 10 baps)
1
Water (45° C)
225ml
2
Softened butter
2 tbsp
3
Salt
1 tsp
4
Sugar (caster)
3 tbsp
5
Milk powder
2 tbsp
6
Bread flour
2 ½ cup
7
Dry yeast
7g (1 sachet)
Dough: Pasta dough
Program: Pasta
Dough: Noodle dough
Program: Pasta
Dough: Baps
Program: Dough
ingredients
ingredients
To glaze: 1 egg white and 2 tablespoons of water beaten together
When program is complete remove dough from the bread pan.
Knock back the dough before dividing into 8 - 10 round balls.
Place dough balls on a greased baking sheet covered with a
damp cloth in a warm place until the dough is doubled in size (20
– 30 minutes approx.).
When the dough balls have risen, glaze the top with beaten egg
white and water solution.
Place in a preheated oven (Gas mark 4 / 180°C) and bake until
golden brown (approx. 15 minutes).
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Dessert recipe
Order of addition
Ingredient
Quantity of ingredients
1
Pudding rice
¼ cup
2
Sugar 1/8 cup
3
Warmed milk
550ml
4
Grated nutmeg
To taste
Dessert: Rice pudding
Program: Dessert
Using a plastic spatula, stir half way through the cooking stage.
If further cooking is required to achieve the desired consistency
at the end of the program use the BAKE program and select an
additional cooking time
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Using the bread maker to make marmalades and jams
Order of addition
Ingredient
Quantity of ingredients
1
Raspberries
3 cup
2
Jam sugar
2 ½ cup
Safety
Weigh all ingredients and only use the correct quantities. Unless
otherwise specified use 3 cups of fruit and 2½ cups of sugar. Make
a maximum 1.5 kg of jam only. Varying the quantities may result in
the jam to boiling over and may cause a fire.
Tips for making successful jam
Wash fresh ripe fruit.
Peel apples, peaches, pears and other hard skinned fruit.
Mash fruit or cut into small pieces (approximately 1cm cubes)
Weigh or measure all ingredients
Always use jam sugar (sugar with pectin added). Using normal
sugar may result in runny, poorly set jam.
Premix the fruit and sugar together before starting the program.
After the jam program is complete
A series of bleeps will be heard
Open the lid, and remove the bread pan from the bread maker
using oven gloves.
Pour the preserve into warm, sterile glass jars and fit the lid.
Preserve: Raspberry Jam
Program: Jam
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Cake recipes
Order of addition
Ingredient
Quantity of ingredients
1
Eggs (beaten)
2
2
Milk
1
/4 cup
3
Plain flour
1 ½ cup
4
Baking powder
3 tsp
5
Butter (melted)
1
/3 cup
6
Sugar
½ cup
7
Banana (mashed)
1
/3 cup
8
Sour cream 1/4 cup
9
Vanilla extract
1 tsp
10
Walnuts (chopped)
1
/3 cup
Cakes are risen using baking powder and bicarbonate of soda and do
not take as long as breads to rise. The cake is baked at a low heat
and the rising agent will produce smaller bubbles giving rise to a
denser cake than in a conventional oven.
Tips for making successful cakes
5 – 10 minutes into the mixing stage, open the lid and check that
the mixture is blended. If lumps of flour or other ingredients are
stuck to the sides of the pan switch the breadmaker off at the
mains and scrape the sides with a plastic spatula. Close the lid
and switch the breadmaker back on again.
Use softened or melted butter in the recipes.
Use beaten eggs in the recipes
Add fruit or nuts towards the end of the mixing section (first 18
minutes).
At the end of a program check that the cake is cooked using a
skewer. If the cake is cooked the skewer will come out clean. If
longer cooking is required, select the BAKE program and select
additional cooking time.
Cake: Banana and walnut cake
Program: Cake
Add the walnuts towards the end of the mixing stage.
If further cooking is required at the end of the program use the
BAKE program and select an additional cooking time
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Cake: Honey cake
Order of addition
Ingredient
Quantity of ingredients
1
Eggs (beaten)
4
2
Sugar
160g
3
Salt
2
/
4
Honey (liquid)
3 tbsp
5
Butter (melted)
4 tbsp
6
Self raising flour
160g
7
Milk
3 tbsp
Program: Cake
3 tsp
(sieved)
Add egg, sugar and salt to the bread pan, select cake program
and switch on bread maker. Allow the ingredients to mix
together for 3-5 minutes.
Add Honey and butter.
Gradually add the sieved flour and allow to mix before finally
adding the milk.
After a few minutes of further mixing, check the mix and scrape
the sides of the bread pan with a plastic spatula if necessary.
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Cake: Carrot cake
Order of addition
Ingredient
Quantity of ingredients
1
Eggs (beaten)
2
2
Milk
90ml
3
Cooking oil
70ml
4
Lemon juice 2/3 tbsp
5
Sugar
½ cup
6
Salt
1
/3 tsp
7
Baking powder
1 tsp
8
Bicarbonate of soda
1 tsp
9
Cinnamon
1 tsp
10
Mixed spice
1 tsp
11
Plain flour
1 1/3 cup
12
Carrot (grated)
1 1/3 cup
13
Sultanas 1/3 cup
Program: Cake
(sunflower)
Add the liquid ingredients (1-4) into the bread pan select the cake
program and switch on bread maker. Allow the ingredients to
mix together for 3-5 minutes.
Add powdered ingredients (5 –11) and allow to mix together
evenly. Scrape the sides of the bread pan with a plastic spatula if
necessary.
When the mix is smooth add the carrot and sultanas.
If further cooking is required at the end of the program use the
BAKE program and select an additional cooking time
ISSUE-1 26/10/2017 33
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