40873/06.11
AUTOMATIC BREAD MAKER
MACHINE A PAIN AUTOMATIQUE
PANIFICADORA AUTOMÁTICA
DBM450
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www.delonghiregistration.com.
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chez vous.
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Instructions for use
Keep these instructions
Mode d'emploi
Conservez cette notice
Instrucciones para el uso
Repase y guarde estas instrucciones
Lea cuidadosamente este instructivo antes de usar su aparato.
ELECTRICAL SPECIFICATIONS: CARACTÉRISTIQUES ÉLECTRIQUES: CARACTERISTICAS
ELECTRICAS:
120V~60Hz 780W
a
b
c
i
j
k
d
e
f
g
h
l
m
n
q
s
21
o
p
r
t
22
23
27
26
25
24
1 2 3
7 8 9
13 14 15
19 20
4 5 6
10 11 12
16 17 18
1
14
1lb 1.5lb
2lb
6
IMPORTANT SAFEGUARDS
•
Read these instructions carefully and retain for future reference.
•
Remove all packaging and any labels.
•
Do not touch hot surfaces. Accessible surfaces are liable to get hot during use. Always use oven gloves
to remove the hot bread pan.
•
To prevent spillages inside the oven chamber, always
remove the bread pan from the machine before
adding the ingredients. Ingredients that splash onto
the heating element can burn and cause smoke.
•
Do not use this appliance if there is any visible sign of
damage to the supply cord or if it has been accidentally dropped.
•
The use of accessory attachments not recommended
by the appliance manufacturer may cause injuries.
•
Do not immerse this appliance, the supply cord or
the plug in water or any other liquid.
•
Always unplug this appliance after use, before fitting
or removing parts or before cleaning. Allow to cool
before putting on or taking off parts.
•
Do not let the electrical supply cord hang over the
edge of a work surface or allow it to touch hot surfaces such as a gas or electric stove.
•
Do not place on or near a hot gas or electric burner,
or in a heated oven.
•
Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
•
Always attach plug to appliance first, then plug cord
into the wall outlet. To disconnect, turn any control to
‘off ’, then remove plug from wall outlet.
•
This appliance should only be used on a flat heat resistant surface.
•
Do not place your hand inside the oven chamber after
the bread pan has been removed as it will be very
hot.
•
Do not touch moving parts within the Bread Maker.
•
Do not exceed the maximum flour and raising agent
quantities specified in the recipes supplied.
•
Do not place the Bread Maker in direct sun light, near
hot appliances or in a draft. All these things can affect the internal temperature of the oven, which
could spoil the results.
•
Do not use this appliance outdoors.
•
Do not operate the Bread Maker when it is empty as
this could cause it serious damage.
•
Do not use the oven chamber for any type of storage.
•
Do not cover the vents on the side of the machine
and ensure there is adequate ventilation around the
bread maker during operation.
•
This appliance is not intended to be operated by
means of an external timer or separate remote-control system.
•
This appliance is not intended for use by persons (including children) with reduced physical, sensory or
mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person
responsible for their safety.
•
Children should be supervised to ensure that they do
not play with the appliance.
•
Only use the appliance for its intended domestic use.
De’Longhi will not accept any liability if the appliance is subject to improper use, or failure to comply
with these instructions.
Before plugging in
•
Make sure your electricity supply is the same as the
one shown on the underside of your Bread Maker.
Before using your bread maker for the first time
•
Wash all parts (see care and cleaning).
•
Fit the lid (see care & cleaning).
•
Fit the automatic dispenser to the underside of the lid
(see automatic dispenser).
This product is designed exclusively for household use
SAVE THESE INSTRUCTIONS
7
Electrical cord
a) A short power-supply cord (or detachable power-
supply cord) should be used to reduce the risk resulting from becoming entangled in or tripping over
a longer cord.
b) Longer detachable power-supply cords or extension
cords are available and may be used if care is exercised in their use.
c) If a longer detachable power-supply cord or exten-
sion cord is used:
1 The marked electrical rating of the cord set or ex-
tension cord should be at least as great as the electrical rating of the appliance, and
2 The cord should be arranged so that it will not
drape over the countertop or tabletop where it can
be pulled on by children or tripped over uninten-
tionally.
Note: If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wire cord.
Polarized plug (120V models only)
This appliance has a polarized plug (one blade is wider
than the other). To reduce the risk of electric shock, this
plug is intended to fit into a polarized outlet only one
way. If the plug does not fit fully into the outlet, reverse
the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.
8
KEY
a lid handle
b viewing window
c automatic dispenser
d heating element
e bread pan handle
f kneader
g drive shaft
h drive coupling
i on/off switch
j measuring cup
k dual measuring spoon (1/2 tsp, 1 tsp, 1/2 tbsp or 1 tbsp.)
l control panel
m display window
n program status indicator
o crust color indicators (light, medium, dark)
p delay timer buttons
q menu button
r loaf size button
s program button
t confirm button
21 viewing light
22 favorite button
23 start/stop button
24 rapid bake button
25 cancel button
26 crust color button
27 loaf size indicators
HOW TO MEASURE INGREDIENTS
(refer to illustrations 3 to 7)
It is extremely important to use the exact measure of ingredients
for best results.
•
Always measure liquid ingredients in the see-through measuring cup with graduated markings provided. Liquid should just
reach marking on cup at eye level, not above or below (see 3).
•
Always use liquids at room temperature, 20ºC/68ºF, unless making bread using the rapid 1 hour cycle. Follow the instructions
given in the recipe section.
•
Always use the measuring spoon provided to measure smaller
quantities of dry and liquid ingredients. Use the slider to select
between the following measure - 1/2tsp, 1 tsp, 1/2 tbsp or 1 tbsp.
Fill to the top and level off the spoon (see 6).
I ON/OFF SWITCH
Your De'Longhi breadmaker is fitted with an ON/OFF switch and
will not operate until the “on” switch is pressed.
•
Plug in and press the ON/OFF switch (i) situated at the back of
the breadmaker - the unit will beep and setting 1 (3:15) will ap-
pear in the display window.
•
Always switch off and unplug your breadmaker after use.
N PROGRAM STATUS INDICATOR
The program status indicator is situated in the display window
and the indicator arrow will point to the stage of the cycle the
breadmaker has reached as follows:
Pre-heat – The pre-heat feature only operates at the start
of the wholewheat (30 minutes), wholewheat rapid (5 minutes)
and gluten free (8 minutes) settings to warm the ingredients
before the first kneading stage begins. There is no kneader action during this period.
Knead – The dough is either in the first or 2nd kneading
stage or being knocked back between the rising cycles. During
the last 20 minutes of the 2nd Kneading cycle on setting (1),
(2), (3). (4). (5). (6). (9), (10), (11) and (13) the automatic dispenser will operate and an alert will sound to tell you to add any
additional ingredients manually.
Rise – the dough is in either the 1st, 2nd or 3rd rising cycle.
Bake – The loaf is in the final baking cycle.
Keep Warm – The bread maker automatically goes into the
Keep warm mode at the end of the baking cycle. It will stay on
the keep warm mode for up to 1 hour or until the machine is
turned off, which ever is soonest. Please note: the heating element will switch on and off and will glow intermittently during
the keep warm cycle.
9
USING YOUR BREAD MAKER
(refer to illustration panel)
1 Remove the bread pan by holding the handle and turning
the pan to the back of the baking chamber.
2 Fit the kneader.
3 Pour the water into the bread pan.
4 Add the rest of the ingredients to the pan in the order listed
in the recipes.
5-6-7 Ensure that all the ingredients are weighed accurately
as incorrect measures will produce poor results.
8 Insert the bread pan into the oven chamber by positioning
the bread pan at an angle towards the back of the unit. Then
lock the pan by turning it towards the front.
9 Lower the handle and close the lid.
10 Plug in and switch on - the unit will beep and default to set-
ting 1 (3:15).
11 Press the MENU button (q) until the required program is se-
lected. The breadmaker will default to 2lb & medium crust
color. Note: If using the “RAPID BAKE” , just press the
button and the program will start automatically.
12 Select the loaf size by pressing the LOAF SIZE
button (r) until the indicator moves to the required loaf size.
13 Select the crust color by pressing the CRUST button until
the indicator moves to the required crust color (light,
medium or dark).
14 Press the START/STOP button . To stop or cancel the pro-
gram press the START/STOP button for
2 -3 seconds.
15 At the end of the baking cycle unplug the breadmaker.
16 Remove the bread pan by holding the handle and turning
the pan to the back of the baking chamber. Always use oven
gloves as the pan handle will be hot and take care not to
touch the automatic dispenser on the underside of the lid as
this will also be hot.
17 Then turn out onto a wire rack to cool.
18 Leave the bread to cool for at least 30 minutes before slicing,
to allow the steam to escape. The bread will be difficult to
slice if hot.
19 Clean the bread pan and kneader immediately after use (see
care and cleaning).
(21) VIEWING LIGHT
•
The LIGHT button can be pressed at any time to view the program status in the display window or to check the progress of
the dough inside the baking chamber.
•
The baking chamber viewing light will automatically switch off
after 60 seconds.
•
If the light bulb stops working it must be replaced by De’Longhi
or an authorized De’Longhi repairer (see service and customer
care).
C AUTOMATIC DISPENSER
Your DBM450 breadmaker is fitted with an automatic dispenser for releasing additional ingredients directly into the
dough during the kneading cycle. This ensures that the ingredients are not overprocessed or crushed and are evenly distributed.
To fit and use the automatic dispenser
1 Fit the dispenser (c) to the lid using the alignment arrows .
•
The dispenser will not locate and lock into position unless fitted
the correct way round.
•
The breadmaker can be used without the dispenser fitted if re-
quired but the manual alert will still sound.
2 Fill the dispenser with the required ingredients.
3 The automatic dispenser operates after approx. 15-20 minutes
of kneading and an audible alert sounds as well in case you
need to add ingredients manually.
Hints & tips
Not all ingredients are suitable for use with the automatic dis-
penser and for best results follow the guidelines below:
•
Do not overfill the dispenser – follow the recommended quan-
tities specified in the recipes supplied.
•
Keep the dispenser clean and dry to prevent ingredients from
sticking.
•
Cut ingredients roughly or lightly dust with flour to reduce stick-
iness, which may prevent the ingredients from being released.
10
ingredients suitable for use with comments
the automatic dispenser
Dried Fruit i.e Sultanas, Raisins, Yes Roughly chop and do not chop too small.
Mixed Peel & Glace Cherries Do not use fruit soaked in syrup or alcohol.
Lightly dust with flour to stop fruit from sticking.
Pieces cut too small may stick to the dispenser and
may not be added to the dough.
Nuts Yes Roughly chop and do not chop too small.
Large Seeds i.e. Sunflower & Yes
Pumpkin Seeds
Small Seeds i.e. Poppy & No Very small seeds may fall out through the gap
Sesame Seeds around the dispenser door.
Best added manually or with other ingredients.
Herbs – Fresh & Dried No Due to the small chopped size, the herbs
may fall out of the dispenser.
Herbs are very light in weight and may not be re-
leased from the dispenser.
Best added manually or with other ingredients.
Fruit/Vegetables in No Oil may cause the ingredients to stick to
Oil/Tomatoes/Olives the dispenser.
May be used if well drained and dried thoroughly
before adding to the dispenser.
Ingredients with a high water No May stick to the dispenser.
content i.e. raw fruit
Cheese No May melt in dispenser.
Add with other ingredients directly into the pan.
Chocolate/Chocolate Chips No May melt in the dispenser.
Added manually when alert sounds.
AUTOMATIC DISPENSER USAGE CHART
11
L An alert will sound before the end of the 2nd kneading cycle to add ingredients if the recipe recommends doing so.
LL The Bread maker will automatically go in to the keep warm mode at the end of the baking cycle. It will stay in the keep warm mode for up to 1 hour or until the machine is turned off, which ever is soon-
est.
bread/dough program chart
program Total Program Time Automatic Dispenser operates & Keep Warm
Medium Crust Color manual alert for adding ingredients LL
L
1lb 1.5lb 2lb 1lb 1.5lb 2lb
1 basic White or Brown Bread Flour recipes 3:05 3:10 3:15 2:45 2:50 2:55 60
2 white rapid Reduces the white cycle by 2:40 2:45 2:50 2:20 2:25 2:30 60
approx. 25 minutes
3 wholewheat Wholewheat or wholemeal flour 4:25 4:30 4:35 3:39 3:44 3:49 60
recipes: 30 minute preheat
4 wholewheat For use with granary flour (malted wheat grain flour) 2:34 2:39 2:44 2:15 2:20 2:25 60
rapid and for a quicker wholewheat loaf. Not
suitable for 100% wholemeal loaves
5 minute preheat
5 french Produces a crisper crust and suited 3:32 3:36 3:40 3:13 3:17 3:21 60
to loaves low in fat and sugar
6 sweet High sugar bread recipes 3:19 3:22 3:25 2:59 3:02 3:05 60
7 quick bread Non-yeast batter breads - 2lb-1Kg mix 2:08 - 22
8 cake Cake mixes - 1lb-500g mix 1:22 - 22
9 gluten free For use with gluten free flours - 2:54 2:59 - 2:37 2:42 60
and gluten free bread mixes.
Max 1lb/500g flour wt: 8 minute preheat
10 dough Dough for hand shaping and 1:30 1:14 -
baking in your own oven.
11 Artisan Long dough cycle for preparation 5:15 4:39 -
dough of Artisan doughs
12 jam For making jams 1:25 - 20
13 pizza dough Pizza dough recipes 1:30 1:14 -
14 bake Bake only feature. Can also be 0:10 - 1:30 - 60
used to rewarm or crisp loaves
already baked and cooled. Use
timer buttons to change time required.
rapid bake Produces loaves of bread in under 1 hour. 0:58 - 60
button Loaves require warm water, extra yeast and less salt.
12
P DELAY TIMER
The Delay timer allows you to delay the bread making process
up to 15 hours. The delayed start cannot be used with the
“RAPID BAKE” program or programs (7) to (13).
IMPORTANT: When using this delayed start function you must
not use perishable ingredients – things that ‘go off’ easily at
room temperature or above, such as milk, egg, cheese and yogurt etc.
To use the DELAY TIMER simply place the ingredients in the
bread pan and lock the pan into the bread maker. Then:
•
Press the MENU button to choose the required program –
the program cycle time is displayed.
•
Select the crust color and size required.
•
Then set the delay timer.
•
Press the (+) TIMER button and keep pressing until the total
time required is displayed. If you go past the required time press
the (-) TIMER button to go back. The timer button when pressed,
moves in 10 minute increments. You do not need to work out
the difference between the program time selected and the total
hours required as the bread maker will automatically include
the setting cycle time.
Example: Finished loaf required at 7am. If the breadmaker is
set up with the required recipe ingredients at 10pm the
evening before, total time to be set on the delayed timer is 9
hours.
•
Press the MENU button to choose
your program e.g. 1 and use the
(+) TIMER button to scroll the time
in 10 minute increments to display
‘9:00’. If you go past ‘9:00’, simply
press the (-) TIMER button until
you return to ‘9:00’.
•
Press the START/STOP button and
the display colon (:) will flash. The
timer will start to count down.
•
If you make a mistake or wish to
change the time set, press the
START/STOP button until the
screen clears. You can then reset
the time.
13
22 FAVORITE PROGRAM
The Favorite program allows you to create and store up to 5 of
your own programs.
To Create/Modify Own Program
1 Plug in and switch on.
2 Press the FAVORITE button to select the program you wish to
change from P1 to P5.
3 Press the PROGRAM button (s) to start modifying the pro-
gram.
4 Use the DELAY TIMER buttons (-) & (+) to change the time re-
quired for each stage.
5 Press the CONFIRM button to save the change and move to the
next stage of the program.
6 Repeat stage 3 to 5 until all stages have been programmed as
required. The program status indicator shows what stage of
the program you have reached.
7 When the CONFIRM button is pressed for the last time after
the keep warm stage a beep will sound and the program will
be automatically saved.
8 If you want to move back to the previous stage press the CAN-
CEL button to change the time.
To use the favorite program
1 Plug in and switch on.
2 Press the FAVORITE button to choose the required program P1
to P5.
3 Press the START/STOP button or select the delay timer func-
tion.
P1 – P5 Favorite Pad Program Stages
Stage Default Setting Min and Max Time Change Available
1 Pre-Heat
0mins 0 – 60mins
2 Knead 1
3mins 0 – 10mins
3 Knead 2
22mins 0 – 30mins
4 Rise 1
20mins 20 – 60mins
5 Knead 3 15secs Non changeable
Kneader will not operate if Rise 2 set to 0
6 Rise 2
30mins 0 – 2hrs
7 Knead 4 15secs Non changeable
Kneader will not operate if Rise 3 set to 0
8 Rise 3
50mins 0 – 2hrs
9 Baking
60mins 0 – 1hr 30mins
10 Keep Warm
60mins 0 – 60mins
14
POWER INTERRUPTION PROTECTION
Your Bread Maker has an 8 minute power interruption protection in
case the unit is accidentally unplugged during operation. The unit
will continue the program if plugged back in straight away.
CARE AND CLEANING
•
Unplug the bread maker and allow to cool completely before
cleaning.
•
Do not immerse either the bread maker body or the outside base
of the bread pan in water.
•
Do not use abrasive scouring pads or metal implements.
•
l
Use a soft damp cloth to clean the outside and inside surfaces of
the bread maker if necessary.
Bread pan
•
Do not dishwash the bread pan.
•
Clean the bread pan and the kneader immediately after each
use by partially filling the pan with warm soapy water. Leave to
soak for 5 to 10 minutes. To remove the kneader, turn clockwise
and add after lift off (see 20). Finish cleaning with a soft cloth,
rinse and dry.
If the kneader cannot be removed after 10 minutes, hold the
shaft from underneath the pan and twist back and forth until
the kneader is released.
Glass lid
•
Lift off the glass lid and clean with warm soapy water.
•
Do not dishwash the lid.
•
Ensure the lid is completely dry before refitting to the bread
maker.
Automatic dispenser
•
Remove the automatic dispenser from the lid and wash in warm
soapy water and if required use a soft brush to clean. Ensure the
dispenser is completely dry before refitting to the lid.
15
Basic White Bread Program 1
tsp = 5 ml teaspoon
tbsp = 15ml tablespoon
Brioche Bread (use light crust color) Program 6
Wholemeal Bread Program 3
1 Put the egg/eggs into the measuring cup and add sufficient water to give:
2 Pour into the bread pan with the honey and lemon juice.
Loaf size 1.5lb 2lb
Liquid up to 10.5 oz 13 oz
Ingredients 1.5lb 2lb
Egg 1 plus 1 egg yolk 2
Water See point 1 See point 1
Lemon juice 1tbsp 1tbsp
Honey 2tbsp 2tbsp
Wholemeal bread flour 15 oz 1 lb 2.5 oz
Unbleached white bread flour 1.7 oz 2 oz
Salt 2tsp 2tsp
Easy blend dried yeast 1tsp 1
1
⁄2tsp
Ingredients 1lb 1.5lb 2lb
Milk 4 oz 7 oz 9.5 oz
Eggs 1 2 2
Butter, melted 2.8 oz 4 oz 5 oz
Unbleached white bread flour 12 oz 1.1 lb 1.3 lb
Salt 1tsp 11⁄2tsp 11⁄2tsp
Sugar 1 oz 2 oz 2.8 oz
Easy blend dried yeast 1tsp 2tsp 21⁄2tsp
Ingredients 1lb 1.5lb 2lb
Water 8 oz 10 oz 13 oz
Vegetable oil 1tbsp 11⁄2tbsp 11⁄2tbsp
Unbleached white bread flour 12 oz 1 lb 1.3 lb
Skimmed milk powder 1tbsp 4tsp 5tsp
Salt 1tsp 11⁄2tsp 11⁄2tsp
Sugar 2tsp 1tbsp 4tsp
Easy blend dried yeast 1tsp 11⁄2tsp 11⁄2tsp
RECIPES (add the ingredients to the pan in the order listed in the recipes)
16
Rapid White Bread Rapid Bake Button
1 Press the RAPID BAKE button and the program will start automatically.
Bread rolls Program 10
1 At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the
dough and divide into 12 equal pieces and hand shape.
2 After shaping, leave the dough for a final proving then bake in your conventional oven.
Ingredients 2 lb
Water 7.9 oz
Egg 1
Unbleached white bread flour 1.5lb
Salt 1tsp
Sugar 2tsp
Butter 1 oz
Easy blend dried yeast 11⁄2tsp
For the topping:
Egg yolk beaten with
15ml (1tbsp) water 1
Sesame seeds and poppy
seeds, for sprinkling, optional
Ingredients 2 lb
Water, lukewarm (32-35°C) (89-95°F) 11.5 oz
Vegetable oil 1tbsp
Unbleached white bread flour 1.3lb
Skimmed milk powder 2tbsp
Salt 1tsp
Sugar 4tsp
Easy blend dried yeast 4tsp
17
INGREDIENTS
The major ingredient in bread making is flour, so selecting the right
one is the key to a successful loaf.
Wheat flours
Wheat flours make the best loaves. Wheat consists of an outer husk,
often referred to as bran, and an inner kernel, which contains the
wheat germ and endosperm. It is the protein within the endosperm
which, when mixed with water, forms gluten. Gluten stretches like
elastic and the gases given off by the yeast during fermentation are
trapped, making the dough rise.
White flours
These flours have the outer bran and wheat germ removed, leaving
the endosperm which is milled into a white flour. It is essential to
use strong white flour or white bread flour, because this has a
higher protein level, necessary for gluten development. Do not use
plain white flour or self-raising flour for making yeast risen breads
in your bread maker, as inferior loaves will be produced. There are
several brands of white bread flour available, use a good quality
one, preferably unbleached, for the best results.
Wholemeal flours
Wholemeal flours include the bran and wheat germ, which gives
the flour a nutty flavor and produces a coarser textured bread.
Again, strong wholemeal or wholemeal bread flour must be used.
Loaves made with 100% wholemeal flour will be more dense than
white loaves. The bran present in the flour inhibits the release of
gluten, so wholemeal doughs rise more slowly. Use the special
wholewheat programs to allow time for the bread to rise. For a
lighter loaf, replace part of the wholemeal flour with white bread
flour. You can make a quick wholemeal loaf using the rapid whole
wheat setting.
Strong brown flour
This can be used in combination with white flour, or on its own. It
contains about 80-90% of the wheat kernel and so it produces a
lighter loaf, which is still full of flavor. Try using this flour on the
basic white cycle, replacing 50% of the strong white flour with
strong brown flour. You may need to add a little extra liquid.
Granary bread flour
A combination of white, wholemeal and rye flours mixed with
malted whole wheat grains, which adds both texture and flavor.
Use on its own or in combination with strong white flour.
Non-wheat flours
Other flours such as rye can be used with white and wholemeal
bread flours to make traditional breads like pumpernickel or rye
bread. Adding even a small amount adds a distinctive tang. Do not
use on its own, as it will produce a sticky dough, which will produce a dense heavy loaf. Other grains such as millet, barley, buckwheat, cornmeal and oatmeal are low in protein and, therefore, do
not develop sufficient gluten to produce a traditional loaf.
These flours can be used successfully in small quantities. Try replacing 10-20% of white bread flour with any of these alternatives.
Salt
A small quantity of salt is essential in bread making for dough development and flavor. Use fine table salt or sea salt, not coarsely
ground salt which is best kept for sprinkling on top of hand-shaped
rolls, to give a crunchy texture. Low-salt substitutes are best avoided
as most do not contain sodium.
• Salt strengthens the gluten structure and makes the dough more
elastic.
• Salt inhibits yeast growth to prevent over-rising and stops the
dough collapsing.
• Too much salt will prevent the dough rising sufficiently.
Sweeteners
Use white or brown sugars, honey, malt extract, golden syrup,
maple syrup, molasses or treacle.
• Sugar and liquid sweeteners contribute to the color of bread,
helping to add a golden finish to the crust.
• Sugar attracts moisture, so improving the keeping qualities.
• Sugar provides food for the yeast, although not essential, as
modern types of dried yeast are able to feed on the natural sugars and starches found in the flour, it will make the dough more
active.
• Sweet breads have a moderate level of sugar with the fruit, glaze
or icing adding extra sweetness. Use the sweet bread cycle for
these breads.
• If substituting a liquid sweetener for sugar then the total liquid
content of the recipe will need to be reduced slightly.
Fats and oils
A small amount of fat or oil is often added to bread to give a softer
crumb. It also helps to extend the freshness of the loaf. Use butter,
margarine or even lard in small quantities up to 25 g (1 oz) or 22ml
(11⁄2 tbsp.) vegetable oil. Where a recipe uses larger amounts so the
flavor is more noticeable, butter will provide the best result.
• Olive oil or sunflower oil can be used instead of butter, adjust
the liquid content for amounts over 15ml (3 tsp) accordingly.
Sunflower oil is a good alternative if you are concerned about
the cholesterol level.
• Do not use low fat spreads as they contain up to 40% water so
do not have the same properties as butter.
18
Liquid
Some form of liquid is essential; usually water or milk is used. Water
produces a crisper crust than milk. Water is often combined with
skimmed milk powder. This is essential if using the time delay as
fresh milk will deteriorate. For most programs water straight from
the tap is fine, however, on the rapid one-hour cycle it needs to be
lukewarm.
• On very cold days measure the water and leave to stand at room
temperature for 30 minutes before use. If using milk straight
from the fridge do likewise.
• Buttermilk, yogurt, sour cream and soft cheeses such as ricotta,
cottage and fromage frais can all be used as part of the liquid
content to produce a more moist, tender crumb. Buttermilk adds
a pleasant, slightly sour note, not unlike that found in country
style breads and sour doughs.
• Eggs may be added to enrich the dough, improve the color of the
bread and help to add structure and stability to the gluten during rising. If using eggs reduce the liquid content accordingly.
Place the egg in a measuring cup and top up with liquid to the
correct level for the recipe.
Yeast
Yeast is available both fresh and dried. All the recipes in this book
have been tested using easy blend, fast action dried yeast which
does not require dissolving in water first. It is placed in a well in the
flour where it is kept dry and separate from the liquid until mixing
commences.
• For best results use dried yeast. The use of fresh yeast is not rec-
ommended as tends to give more variable results than dried
yeast. Do not use fresh yeast with the delay timer.
If you wish to use fresh yeast note the following:
6g fresh yeast = 1tsp dried yeast
Mix the fresh yeast with 1tsp sugar and 2tbsp of the water
(warm). Leave for 5 minutes until frothy.
Then add to the rest of the ingredients in the pan.
To get the best results the yeast quantity may need to be adjusted.
• Use the amounts stated in the recipes; too much could cause the
bread to over-rise and spill over the top of the bread pan.
• Once a sachet of yeast is opened, it should be used within 48
hours, unless stated otherwise by the manufacturer. Re-seal after
use. Resealed opened sachets can be stored in the freezer until
required.
• Use dried yeast before its use by date, as the potency gradually
deteriorates with time.
• You may find dried yeast, which has been manufactured espe-
cially for use in bread machines. This will also produce good results, though you may need to adjust the quantities
recommended.
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ADAPTING YOUR OWN RECIPES
After you have baked some of the recipes supplied, you may wish to
adapt a few of your own favorites, which previously have been
mixed and kneaded by hand. Start by selecting one of the recipes
in this booklet, which is similar to your recipe, and use it as a guide.
Read through the following guidelines to help you, and be prepared
to make adjustments as you go along.
•
Make sure you use the correct quantities for the bread maker.
Do not exceed the recommended maximum. If necessary, reduce
the recipe to match the flour and liquid quantities in the breadmaker recipes.
•
Always add the liquid to the bread pan first. Separate the yeast
from the liquid by adding after the flour.
•
Replace fresh yeast with easy blend dried yeast. Note: 6g fresh
yeast = 1tsp (5ml) dried yeast.
•
Use skimmed milk powder and water instead of fresh milk, if
using the timer delay setting.
•
If your conventional recipe uses egg, add the egg as part of the
total liquid measurement.
•
Keep the yeast separate from the other ingredients in the pan
until mixing commences.
•
Check the consistency of the dough during the first few minutes
of mixing. Bread machines require a slightly softer dough, so
you may need to add extra liquid. The dough should be wet
enough to gradually relax back.
REMOVING, SLICING AND STORING BREAD
•
For best results, once your loaf is baked, remove it from the machine and turn out of the bread pan immediately, although your
bread maker will keep it warm for up to 1 hour if you are not
around.
•
Remove the bread pan from the machine using oven gloves, even
if it is during the keep warm cycle. Turn the pan upside-down
and shake several times to release the cooked bread. If the bread
is difficult to remove, try gently knocking the corner of the bread
pan on a wooden board, or rotate the base of the shaft underneath the bread pan.
•
The kneader should remain inside the bread pan when the bread
is released, however, occasionally it may remain inside the loaf
of bread. If so, remove it before slicing the bread, using a heat resistant plastic utensil to pry it out. Do not use a metal implement as this may scratch the non-stick coating on the kneader.
•
Leave the bread to cool for at least 30 minutes on a wire rack, to
allow the steam to escape. The bread will be difficult to slice if cut
hot.
Storing
Home-made bread does not contain any preservatives so it should
be eaten within 2-3 days of baking. If not eating immediately, wrap
in foil or place in a plastic bag and seal.
•
Crispy French-style bread will soften on storage, so is best left
uncovered until sliced.
•
If you wish to keep your bread for a few days, store in the freezer.
Slice the bread before freezing, for easy removal of the amount
required.
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GENERAL HINTS AND TIPS
The results of your bread making are dependent on a number of
different factors, such as the quality of ingredients, careful measuring, temperature and humidity. To help ensure successful results,
there are a few hints and tips worth noting.
The bread machine is not a sealed unit and will be affected by temperature. If it is a very hot day or the machine is used in a hot
kitchen, then the bread is likely to rise more, than if it is cold. The
optimum room temperature is between 20°C /68°F and 24°C/75°F.
•
On very cold days let the water from the tap stand at room temperature for 30 minutes before use. Likewise with ingredients
from the fridge.
•
Use all ingredients at room temperature unless stated otherwise in the recipe eg. for the rapid 1 hour cycle you will need to
warm the liquid.
•
Add ingredients to the bread pan in the order suggested in the
recipe. Keep the yeast dry and separate from any other liquids
added to the pan, until mixing commences.
•
Accurate measuring is probably the most crucial factor for a successful loaf. Most problems are due to inaccurate measuring or
omitting an ingredient. Follow either metric or imperial measurements; they are not interchangeable. Use the measuring cup
and spoon provided.
•
Always use fresh ingredients, within their use by date. Perishable
ingredients such as milk, cheese, vegetables and fresh fruits may
deteriorate, especially in warm conditions. These should only be
used in breads, which are made immediately.
•
Do not add too much fat as it forms a barrier between the yeast
and flour, slowing down the action of the yeast, which could result in a heavy compact loaf.
•
Cut butter and other fats into small pieces before adding to the
bread pan.
•
Replace part of the water with fruit juices such as orange, apple
or pineapple when making fruit flavoured breads.
•
Vegetable cooking juices can be added as part of the liquid.
Water from cooking potatoes contains starch, which is an additional source of food for the yeast, and helps to produce a wellrisen, softer, longer lasting loaf.
•
Vegetables such as grated carrot, zucchini or cooked mashed potato can be added for flavor. You will need to reduce the liquid
content of the recipe as these foods contain water. Start with
less water and check the dough as it begins to mix and adjust if
it is necessary.
•
Do not exceed the quantities given in recipes as you may damage your bread machine.
•
If the bread does not rise well try replacing the tap water with
bottled water or boiled and cooled water. If your tap water is
heavily chlorinated and fluorinated it may affect the bread ris-
ing. Hard water can also have this effect.
•
It is worth checking the dough after about 5 minutes of continuous kneading. Keep a flexible rubber spatula next to the machine, so you can scrape down the sides of the pan if some of
the ingredients stick to the corners. Do not place near the
kneader, or impede its movement. Also check the dough to see
if it is the correct consistency. If the dough is crumbly or the machine seems to be laboring, add a little extra water. If the dough
is sticking to the sides of the pan and doesn’t form a ball, add a
little extra flour.
•
Do not open the lid during the proving or baking cycle as this
may cause the bread to collapse.
21
PROBLEM POSSIBLE CAUSE SOLUTION
1. Bread does not rise
enough
2. Flat loaves,
no rising.
3. Top inflated mushroom-like in
appearance.
4. Top and sides cave in.
5. Gnarly, knotted top not smooth.
• Wholemeal breads will be lower than
white breads due to less gluten
forming protein in whole wheat flour.
• Not enough liquid.
• Sugar omitted or not enough added.
• Wrong type of flour used.
• Wrong type of yeast used.
• Not enough yeast added or too old.
• Rapid bread cycle chosen.
• Yeast and sugar came into contact
with each other before kneading cycle.
• Yeast omitted.
• Yeast too old.
• Liquid too hot.
• Too much salt added.
• If using timer, yeast got wet before
bread making process started.
• Too much yeast.
• Too much sugar.
• Too much flour.
• Not enough salt.
• Warm, humid weather.
• Too much liquid.
• Too much yeast.
• High humidity and warm weather may
have caused the dough to rise too fast.
• Not enough liquid.
• Too much flour.
• Tops of loaves may not all be perfectly
shaped, however, this does not affect
wonderful flavor of bread.
• Normal situation, no solution.
• Increase liquid by 15ml/3tsp.
• Assemble ingredients as listed in recipe.
• You may have used plain white flour
instead of strong bread flour which has
a higher gluten content.
• Do not use all-purpose flour.
• For best results use only fast action
“easy blend” yeast.
• Measure amount recommended and
check expiry date on package.
• This cycle produces shorter loaves. This
is normal.
• Make sure they remain separate
when added to the bread pan.
• Assemble ingredients as listed in recipe.
• Check expiry date.
• Use liquid at correct temperature for
bread setting being used.
• Use amount recommended.
• Place dry ingredients into corners of pan
and make slight well in center of dry
ingredients for yeast to protect it from
liquids.
• Reduce yeast by
1
/4tsp.
• Reduce sugar by 1tsp.
• Reduce flour by 6 to 9tsp.
• Use amount of salt recommended in
recipe.
• Reduce liquid by 15ml/3 tsp and yeast by 1/4 tsp.
• Reduce liquid by 15ml/3tsp next time or
add a little extra flour.
• Use amount recommended in recipe or
try a quicker cycle next time.
• Chill the water or add milk straight from
the fridge.
• Increase liquid by 15ml/3tsp.
• Measure flour acurately.
• Make sure dough is made under the
best possible conditions.
LOAF SIZE AND SHAPE
TROUBLESHOOTING GUIDE
Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possible cause and the corrective action that should be taken to ensure successful bread making.
22
TROUBLESHOOTING GUIDE (continued)
PROBLEM POSSIBLE CAUSE SOLUTION
6. Collapsed
while baking.
7. Loaves uneven
shorter on one end.
8. Heavy dense texture.
9. Open, course, holey
texture.
10. Center of loaf is raw,
not baked enough.
11. Bread doesn’t slice
well, very sticky.
12. Dark crust color/
too thick.
13. Loaf of bread is burnt.
14. Crust too light.
• Machine was placed in a draft or
may have been knocked or jolted
during rising.
• Exceeding capacity of bread pan.
• Not enough salt used or omitted. (salt
helps prevent the dough over proving)
• Too much yeast.
• Warm, humid weather.
• Dough too dry and not allowed to rise
evenly in pan.
• Too much flour.
• Not enough yeast.
• Not enough sugar.
• Salt omitted.
• Too much yeast.
• Too much liquid.
• Too much liquid.
• Power cut during operation.
• Quantities were too large and machine
could not cope.
• Sliced while too hot.
• Not using proper knife.
• DARK crust setting used.
• Bread maker malfunctioning.
• Bread not baked long enough.
• No milk powder or fresh milk in recipe.
• Reposition bread maker.
• Do not use more ingredients than
recommended for large loaf (max. 2lb/1Kg).
• Use amount of salt recommended in
recipe.
• Measure yeast acurately.
• Reduce liquid by 15ml/3tsp and
reduce yeast by
1
/4tsp.
• Increase liquid by 15ml/3 tsp.
• Measure accurately.
• Measure right amount of
recommended yeast.
• Measure accurately.
• Assemble ingredients as listed in recipe.
• Measure right amount of recommended
yeast.
• Reduce liquid by 15ml/3tsp.
• Reduce liquid by 15ml/3tsp.
• If power is cut during operation for more
than 8 minutes you will need to remove the
unbaked loaf from the pan and start again
with fresh ingredients.
• Reduce amounts to maximum
quantities allowed.
• Allow bread to cool on rack at least
30 minutes to release steam, before
slicing.
• Use a good bread knife.
• Use medium or light setting the
next time.
• Refer to “Service and customer care”
section.
• Extend baking time.
• Add 15ml/3tsp skimmed milk powder
or replace 50% of water with milk to
encourage browning.
LOAF SIZE AND SHAPE
BREAD TEXTURE
CRUST COLOR AND THICKNESS
23
TROUBLESHOOTING GUIDE (continued)
PROBLEM POSSIBLE CAUSE SOLUTION
15. Kneader cannot
be removed.
16. Bread sticks to pan/
difficult to shake out.
17. Breadmaker not
operating/Kneader not
moving.
18. Ingredients not mixed.
19. Burning odor noted
during operation.
20. Machine unplugged
by mistake or power
lost during use.
How can I save
the bread?
21. E:01 appears on
display and machine
cannot be turned on.
22. H:HH & E:EE
appears in display and
machine does not operate.
• You must add water to bread pan and
allow kneader to soak before it can
be removed.
• Can happen over prolonged use.
• Breadmaker not switched on
• Pan not correctly located.
• Delay timer selected.
• Did not start bread maker.
• Forgot to put kneader in pan.
• Ingredients spilled inside oven.
• Pan leaks.
• Exceeding capacity of bread pan.
• Oven chamber too hot.
• Bread machine is malfunctioning.
Temperature sensor error.
• Follow cleaning instructions after use.
You may need to twist kneader slightly
after soaking to loosen.
• Lightly wipe the inside of bread pan
with vegetable oil.
• Refer to “Service and customer care”
section.
• Check on/off switch iis in the ON position.
• Check the pan is locked in place.
• Breadmaker will not start until the
countdown reaches the program start
time.
• After programming control panel, press
start button to turn bread maker on.
• Always make sure kneader is on shaft
in bottom of pan before adding
ingredients.
• Be careful not to spill ingredients when
adding to pan. Ingredients can burn on
heating unit and cause smoke.
• See “Service and Customer care”
section.
• Do not use more ingredients than
recommended in recipe and always
measure ingredients accurately.
• Unplug and allow to cool down for 30
minutes.
• See “Service and Customer care” section.
PAN PROBLEMS
MACHINE MECHANICS
• If machine is in knead cycle, discard ingredients and start again.
• If machine is in rise cycle, remove dough from bread pan, shape and place in
greased 23 x 12.5cm/9 x 5 in. loaf tin, cover and allow to rise until doubled in size.
Use bake only setting 14 or bake in pre-heated conventional oven at
200ºC/400ºF/Gas mark 6 for 30-35 minutes or until golden brown.
• If machine is in bake cycle, use the bake only setting 14 or bake in pre-heated
conventional oven at 200ºC/400ºF/Gas mark 6 and remove top rack. Carefully
remove pan from machine and place on bottom rack in oven. Bake until golden brown.
LIMITED WARRANTY
This warranty applies to all products with De’Longhi or Kenwood brand names.
What does the warranty cover?
We warrant each appliance to be free from defects in material and workmanship. Our obligation under this warranty is limited to repair
at our factory or authorized service center of any defective parts or part thereof, other than parts damaged in transit. In the event of a products replacement or return, the unit must be returned transportation prepaid. The repaired or new model will be returned at the company expense.
This warranty shall apply only if the appliance is used in accordance with the factory directions, which accompany it, and on an Alternating current ( AC ) circuit.
How long does the coverage last?
This warranty runs for one year ( 1 ) from the purchase date found on your receipt and applies only to the original purchaser for use.
What is not covered by the warranty?
The warranty does not cover defects or damage of the appliance, which result from repairs or alterations to the appliance outside our factory or authorized service centers, nor shall it apply to any appliance, which has been subject to abuse, misuse, negligence or accidents.
Also, consequential and incidental damage resulting from the use of this product or arising out of any breach of contract or breach of this
warranty are not recoverable under this warranty. Some states do not allow the exclusion or limitation of incidental or consequential damage, so the above limitation may not apply to you.
How do you get service?
If repairs become necessary, see contact information below:
U.S. Residents:
Please contact our toll free hotline at 01-800-322-3848 or log onto our website at www.delonghi.com.
Residents of Canada:
Please contact our toll free hotline at 01-888-335-6644 or log onto our website at www.delonghi.com.
Residents of Mexico:
Please contact our toll free hotline at 01-800-711-8805 or log onto our website at www.delonghi.com.
The above warranty is in lieu of all other express warranties and representations. All implied warranties are limited to the applicable warranty period set forth above. This limitation does not apply if you enter into an extended warranty with De’Longhi. Some states/countries
do not allow limitations on how long an implied warranty lasts, so the above exclusions may not apply to you. De’Longhi does not authorize
any other person or company to assume for it any liability in connection with the sale or use of its appliance.
How does state law apply?
This warranty gives you specific legal rights, and you may also have other rights, which vary from state to state/country to country.
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