Prima ABM11 User Manual

HOME BAKERY

Instruction Leaflet and Recipes

MODEL ABM11

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•••• INDEX

Introduction

1 About Bread 2 About Bread Makers 3 Ingredients 4 Flour 5 Brown Flour or Farmhouse Flour 6 Wholemeal or Whole-Wheat Flour 7 Yeast 8 Salt 9 Butter or Fat 10 Sugar 11 Water 12 Other Ingredients

13 Environment 14 Storing your bread 15 Check the accessories 16 Get Familiar 17 The Controls 18 The Timer 19 The Programmes and Cycle Time Chart 20 How did it turn out? 21 Frequently asked questions 22 Cleaning 23 Your First Loaf and Recipes

Use your loaf!

Please read the

instructions

START HERE

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.

•••• 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 have a secure grip.

• 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.

• 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

BREADPAN CARE

Experience has shown that the long-term effectiveness of the

non-stick coating on your Breadpan, can best be maintained if the

followi ng gui delines are adhered to:

• Ideally, the pan should not be washed at all, because modern
concentrated detergents will, over a period of time, cause
deterioration of the non-stick surface.

• The most effective method of cleaning is to wait until the pan is
cool and then simply wipe it out with a cloth or piece of kitchen tow el
moistened with a small amount of cooking oil.

• The pan reaches a sufficiently high temperature during cooking, to
ensure that any bacteria that may be present, is effectively killed.

• It should also be noted that regular use of Granar y type recipes
with coarse grains will, because of their abrasive nature, cause wear.

•••• 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 world
wide. 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 home-made bread.

Just a few of the ingredients available from local shops & supermarkets

•••• 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 breezeblocks, 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 ABM11

•••• 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 water were thrown together and mixed in an old
bucket the mixture would still rise! Nothing the bread maker does 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 White, Strong Brown or Wholemeal flour
for product 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 if you want light well-risen 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.

•••• 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.