Prima ABM10 User Manual
page 1 Home Bakery
Home Bakery
Instruction Manual & Recipes
ABM 10
www.BuyPrima.com
2001 ABM10 rev.0
page 2 Home Bakery
Use your loaf!
Use your loaf!
Use your loaf!Use your loaf!
Please read the instructions
Please read the instructions
Please read the instructionsPlease read the instructions
START HERE
START HERE
START HERESTART HERE
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!
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INTRODUCTION
Your Prima Home Bakery is the result of Prima’s many years of experience with bread
making machines. Whether you have never made bread before or if you have made your own
bread for years, the information in this booklet is essential if you are to obtain the best from
your machine.
There are a number of key differences between manual bread making and machine bread
making. It is best to approach the subject without any pre-conceived ideas or expectations.
This book has been designed to ensure that you get outstanding results right from the first loaf
you make. There are a number of recipes included, which use all the various programmes and
functions of the machine. These recipes have been designed to give you an instinctive feel for
the machine. This will create a pattern of success that will eventually lead to your adapting or
creating your own recipes. Indeed, you will probably find that most other recipes are variations
of those found within this book.
PLEASE KEEP THE BOX AND PACKAGING
THE PACKAGING IS SPECIALLY DESIGNED TO TRANSPORT THE APPLIANCE SAFELY. IF YOU EVER NEED TO
RETURN THE UNIT FOR A SERVICE IN THE FUTURE THERE IS A GOOD CHANCE IT WILL ARRIVE DAMAGED IF ANY
OTHER TYPE OF PACKAGING IS USED.
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• Important safety information.
Please read & retain for future reference.
• Please read through all the instructions before using the bread maker.
• Be sure to use suitable mains supply 220-240V ~ AC
• DO NOT touch hot surfaces during operation.
• DO NOT allow children to operate this machine unsupervised.
• NEVER place hands/fingers into the bread pan whilst the machine is in use.
• DO NOT immerse plug, cord or base in water or other liquids.
• DO NOT use the bread maker outdoors
• KEEP the bread maker at least 50mm away from walls or any other objects when in use.
• ALWAYS unplug the appliance when not in use or before cleaning.
• ALWAYS use on an even surface & check that the rubber feet hav e a secure gr ip.
• DO NOT allow power cord to hang over edge of counter or work surface.
• ALWAYS use two hands when moving the machine.
• CLEAN the outside of the bread maker with a damp cloth only. The bread pan should be
cleaned after each use with mild detergent solution, rinsed and dried thoroughly.
• IF the unit is dropped or becomes damaged in any way, do not use but call Prima Service
first (number at back of book).
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY
PLEASE SAVE THESE INSTRUCTIONS
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•••• ABOUT BREAD 1
Bread is one of the oldest foodstuffs we know. Soon after humans first learnt to plant seeds,
bread became the staple food of many cultures worldwide. Since then each culture has
developed it’s own method of making bread using local ingredients and processes unique to
them. This trend continues today. Even pre-packed supermarket bread differs in taste and
texture from country to country. No matter how varied the range of breads on offer in bakers
shops or supermarkets, there is nothing quite like the warm fragrance and taste of fresh
homemade bread.
Just a few of the ingredients available from local shops & supermarkets
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•••• ABOUT BREAD MAKERS 2
With the continued success of the Prima Home Bakery it is nice to know that
technology is actually helping to preserve the art of home bread making for
generations to come.
Like most kitchen appliances, your bread maker is a labour-saving device. The
principal benefit is that all the kneading, rising and baking is performed within a
space saving, self-contained unit. Your Prima Home Bakery will easily produce
superb loaves time and again provided the user follows the instructions and
understands a few basic principles. Unless you enjoy eating breeze blocks, it is
not wise to expect the machine to think for you. It cannot tell you that you’ve
forgotten the yeast or that the flour was the wrong type or measured incorrectly.
Prima ABM10
2001 ABM10 rev.0
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•••• INGREDIENTS 3
The most important part of the bread making process is the wise selection of ingredients. You
and your Prima Home Bakery will produce outstanding results with the right ingredients. Just
apply this simple rule: Best ingredients - best results, poor ingredients - poor results. For
example; if good yeast, good flour and cold water were thrown together and mixed in an old
bucket the mixture would still rise! Nothing the bread maker do es will prevent the dough from
rising so if your loaf does not rise it is most unlikely that the bread maker is to blame. It is
probably due to the ingredients. In order to save you time we have included information on
each major element used in the making of bread which will enable you to obtain perfect results
first time every time. See the appendix at the end of this book for a list of suppliers of quality
ingredients.
•••• FLOUR 4
In bread making the most important element in the flour is the protein called gluten, which is
the natural agent that gives the dough the ability to hold its shape and retain the carbon
dioxide produced by the yeast. The term ‘strong flour’ means that it has a high gluten content.
It has probably been milled from hard wheat and is particularly suitable for bread making.
In the UK the taste and gluten content of flour varies with each brand. At Prima we use
Allinsons Strong W hite, Strong Brown or Wholemeal flour for p roduct testing because it gives
consistently good results. Other good brands are Sainsbury’s own brand, Hovis bread machine
flour or McDougals strong white flour. Safeway’s own brand of bread flour is also quite good.
You may wish to approach your local mill for flour. If you do, be sure to specify that you require
a fine ground flour with a high protein content (milled from hard wheat) if you want light wellrisen loaves. See the appendix at the end of this book for suppliers of good quality flour.
•••• BROWN FLOUR (or FARMHOUSE FLOUR) 5
Brown flour contains about 85% of the wheat kernel. Much of the bran part of the wheat kernel
has been removed. Loaves made with all brown flour tend to be smaller than white loaves due
to the lower gluten content but there tends to be more flavour and texture to brown loaves.
When buying this type of flour the strong, finely ground type will give better results in the bread
maker.
• WHOLEMEAL OR WHOLE-WHEAT FLOUR 6
This type of flour contains all of the original wheat kernel including the bran; the tough outer
skin of the wheat which is an excellent source of fibre. As with the brown flour, you should
specify a strong fine ground variety when using your bread maker. The bran in the wholemeal
flour inhibits the release of gluten so wholemeal loaves tend to be smaller and more dense
than white loaves. However, the flavour is superb (try the honey wholemeal recipe). Your
Prima Home Bakery has a special process for wholemeal bread, which devotes more time to
the kneading and rising processes.
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•••• YEAST 7
Yeast is the living organism that multiplies in the dough. It produces the carbon dioxide
bubbles that make the dough rise. For bread making machines it is best to use the ‘Easy
Blend’ dried yeast that comes in sachets. This yeast does not rely on sugar in order to ferment
so it is easier to reduce the sugar content of your loaf without any adverse effects. Good
brands of dried yeast are Homepride, Sainsbury’s, Hovis (7g sachet) or McDougals. Other
supermarket own brands also give satisfactory results. Avoid yeast in tubs or tins as these
tend to perform less well once opened. Sachet yeast is very sensitive to moisture so do not
store part used sachets for more than a day.
• SALT 8
Salt adds to the flavour of the bread of course but it can also be used to slow down a
particularly lively yeast.
•••• BUTTER (or fat) 9
Enhances the flavour and makes the loaf softer. Alternatives to butter are margarine or olive
oil. Avoid low fat spread s as these may be as little as 40% fat and will not have the same
effect.
• SUGAR 10
Sugar adds to the flavour of the bread and goes some way to making the crust go brown.
Note: Most sachet yeasts do not rely on sugar to become active.
•••• WATER 11
Use soft water if you can but your Prima Home Bakery will still make good bread with hard
water. There is often much debate on what temperature the water should be. The answer is
simple. If you put your hand in the water and it feels cool then it’s fine. There is no need to
warm the water first. If you’re worried the water may be too cold from the tap just leave it to sit
for an hour in the kitchen before you use it. Making the water warm could kill the yeast
prematurely. The Prima Home Bakery takes the guesswork out of bread making.
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•••• OTHER INGREDIENTS 12
Other ingredients could mean anything from dried fruit, cheese, eggs, nuts or yoghurt to other
cereals like rye flour, corn meal or any number of herbs and spices. It’s up to you. There are a
couple of things to consider for best results. Always be aware of the moisture content and
adjust accordingly.
Things like cheese, milk and fresh fruit contain quite a lot of water, which will determine the
look of the finished loaf. At first you can stick to dry substitutes like Parmesan cheese, dried
milk or dried fruit. As you becom e more proficient with the machine you will in stinctively know
whether the dough looks too wet or too dry and can add flour or water during the process.
Remember to consider the salt content of the ingredients you add. Salt can slow down the
yeast.
Finally, as a rule of thumb, if the added ingredients are wet like yoghurt or powdered like dried
herbs they can go into the mixture at the start of the process. For things like nuts or dried fruit
there is a time during the process where the machine will beep to let you know it’s time to add
these to the dough mixture. Refer to the CYCLE TIME table so you know when to expect the
beep.
•••• ENVIRONMENT 13
Last but not least of the ingredients is the environment in which the bread is made. The Prima
Home Bakery will work well in a wide range of temp eratu res bu t there cou ld be a d ifference of
15% in loaf size between a very warm room and a very cold room. Do not site your bread
maker in a draughty part of the house. The machine will offer some protection to the dough
against draughts but it does have limits. If the humidity in the room is high this too could affect
the loaf. As a general rule, if the room is comfortable for you it will be comfortable for your
bread maker.
•••• STORING YOUR BREAD 14
Homemade bread contains no artificial preservatives. However, if you store the bread in a
clean, air-tight container in the refrigerator it should keep for 5-7 days. The bread is also good
to freeze but allow finished loaves to go cold before placing into a polythene bag and storing in
the freezer.
TIP: Adding an extra tbsp of oil/butter etc to the recipes not only makes the loaf softer
but can also help it to keep for longer
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• CHECK THE ACCESSORIES 15
At this point it might be a good idea to familiarise yourself with the bread maker and setting the
controls.
When you unpack your Home Bakery you should have the following items:
1 kneading blade
1 measuring cup. You can use this cup for measuring the liquid ingredients or you can use
your own measuring jug as long as it’s graduated in ml.
1 measuring spoon. The quantities of sugar, oil & some other ingredients in these recipes are
based upon this metric tablespoon (15ml – large end) and metric teaspoon (5ml – small end)
This book. ...which you wouldn’t be reading if it wasn’t included of course!
Open the lid & familiarise yourself with removing & replacin g the bread pan.
To remove the bread pan: Open the lid, turn the pan anticlockwise and lift out. To
replace the pan, place it onto the drive mechanism and turn it clockwise to lock it into
position.
Note that the pan must be properly inserted into the machine before the drive cogs can make
proper contact with the kneading shafts. Next, insert the kneading blade. Simply place it over
the kneading shaft and rotate it until it slides into place.
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•••• THE CONTROLS 16
1. Programmes: The full list of programmes (and their programme numbers) is printed above the
display on the front panel.
2. Menu button: Press this repeatedly to scroll through the programmes. The programme number
is shown in the display (from 1 – 12)
3. Loaf size: After the appropriate programme has been selected, use this button to set the
required loaf size. The process time will change on the display depending upon your selection.
Note: loaf size selection is not available for all programmes.
4. Crust colour: After the appropriate programme has been selected, use this button to set the
crust colour. The machine simply sets a higher/lower baking temperature depending on the
selection you make. Note: Crust colour selection is not available for all programmes.
5. Timer buttons: Use these to delay the start of the programme. More on this function later.
6. Start/Stop button: Once all the selections have been made, press this button to start the
process. If you want to stop the process and reset the machine you need to press this button
for 3-5 seconds.
7. Programme running indicator: Illuminates when the programme is running
8. Display: The large numbers represent the time remaining in the programme, the small number
represents the programme number. The small arrows point to the appropriate loaf size or crust
settings. Example: In the display above, programme 1 is selected, there is 3:00 hrs time
remaining and the machine is set for a 2.0lb loaf with light crust.
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•••• LET’S PRESS SOME BUTTONS! 17
Connect the machine to the mains for the first time, the machine will emit a beep and you will
see the following display:
This indicates that the BASIC programme (1) for the 2LB loaf at MEDIUM crust is selected.
The process time is 3 hours.
Press the LOAF SIZE button once. The display will look like this:
The arrow underneath the loaf size indicator has now moved to the 1.5LB setting and the time
displayed has gone down to 2 hours 53 minutes. This is because the process time for a 1.5LB
basic loaf isn’t quite as long as that of a 2LB loaf (less baking time).
Now press the CRUST COLOUR button and note that the arrow has moved under the word
DARK. If you press the button once more the arrow will move under the word LIGHT.
Press the TIMER UP button. You’ll notice that 10 minutes has been added to the process time.
If you press the same button again, another 10 minutes will be added and so on. The
maximum time that you can select in this way is 13 hours. If you press the TIMER DOWN
button, 10 minutes will be deducted from the process time (as you’d expect).
IMPORTANT NOTE: It’s important to remember when setting the timer that what is shown on
the display is the time remaining. For instance: You select your programme and press the
TIMER UP button a few times. If the display reads 8:00 it means the loaf will be cooked and
ready to take out in 8 hours.
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THE PROGRAMMES 17
Please see below a summary of all the other modes/programmes.
DISPLAY FUNCTION
1. BASIC. This is the programme shown when the
machine is first switched on. This is a good, generalpurpose programme for white or brown bread. Most of
the recipes use this programme.
2. FRENCH. This setting is longer than the BASIC
programme due to the extra kneading and rising time
required to give the loaf an ‘airy’ texture that is
characteristic of French bread.
NOTE: Does not come out in sticks ☺
3. WHOLE WHEAT. This mode spreads the kneading
and rising steps to give better results with the low
gluten content whole wheat/whole meal flour.
4. QUICK. This programme skips 2 rising steps but
forces the dough to rise faster by having a longer,
slower bake time. The loaf will still be quite dense and
not to everybody’s taste – but some prefer their bread
that way. NOTE: The loaf size option is not available
with this programme.
5. SWEET. A little more kneading and a little less rising
in this programme, which means it works well with
loaves that have a high sugar content.
6. Ultra fast 1. This is the 1.5lb version of the Ultra fast
setting and works best on yeast-free loaves like soda
bread. It can also be used for gluten-free recipes.
Note: 1.5LB is set by default
☺
☺☺
2001 ABM10 rev.0
7. Ultra fast 2. This is the 2.0lb version of the Ultra fast
setting and works best on larger yeast-free loaves like
soda bread. It can also be used for larger gluten-free
recipes. Note: 2.0LB is set by default. These 2
programmes ARE different even though the
process times are the same.
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•••• PROGRAMMES cont. 17
DISPLAY FUNCTION
8. DOUGH. Performs all the steps of kneading and
rising but omits the bake cycle. Note: Crust colour
control and loaf size selection are not available. If
your dough does turn out crusty, there’s something
very wrong with the mixture ☺
9. JAM. Mixing and heating programme ideal for jam
making.
10. CAKE. Programme for making cakes
11. BREAD MIX. Programme specially designed for
pre-packed bread mixes. Note: Crust colour option is
not available for this prog r amm e.
12. BAKE. Bake only programme for cooking premade dough.
2001 ABM10 rev.0
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