Prima ABM8 User Manual

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Home Bakery

Instruct ion Manual & Recipes

ABM 8

www.prima-international.com

2001 ABM8 rev.0

Use your loaf!

Use your loaf!Use your loaf!

Please read the instructions

Please read the instructionsPlease read the instructions

START HERE

START HERESTART HERE

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Home Bakery

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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Home Bakery

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 ma i ns s upply 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. 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

2001 ABM8 rev.0

••••

ABOUT BREAD 1

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Home Bakery

Bread is one of the oldest foodstu ffs we know. Soon after human s 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 di ffers in taste an d 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

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••••

ABOUT BREAD MAKERS 2

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Home Bakery

With the continued success of the

Prima Home Bakery

it is nice to know that technology is ac tually helping to pre serve the art of hom e bread making for generations to come.

Like most kitchen appliances, your bread maker is a labour-saving device. The principal benefit is tha t all the kneadin g, rising and ba king 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 unde rstands a few basic princi ples. Unless y ou enjoy e ating breeze b locks , it is not wise to expect t he machine t o think for you. It cannot tell you th at y ou’ve f orgot ten the y eas t or th at the flou r was the wron g type or measured incorrectly.

Prima A BM 8

2001 ABM8 rev.0

••••

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 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 ‘ 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.

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strong flour’

Home Bakery

means that it has a high gluten content.

••••

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.

•

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.

BROWN FLOUR (or FARMHOUSE FLOUR) 5

WHOLEMEA L OR WHOLE -WHEAT F LOUR 6

2001 ABM8 rev.0

••••

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 spreads as these may be as little as 40% fat and will not have the same effect.

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Home Bakery

•

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.

2001 ABM8 rev.0

••••

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 become more proficient with the machine you will instinctively 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.

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Home Bakery

••••

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 temperatures but there could be a difference 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.

2001 ABM8 rev.0

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Home Bakery

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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:

4 kneading blades

comprising one small & one large kneading blade.

1 measuring cup

your own measuring jug as long as it’s graduated in ml.

1 measuring spoo n.

are based upon this metric tablespoon (15ml – large end) and metric teaspoon (5ml – small end)

This book.

Open the lid & familiarise yourself with removing & replacing the bread pan. 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 blades (1 large & 1 small). It doesn’t matter which way round they go. As you place them over the kneading shaft, rotate them until they lock into pl ace.

...which you wouldn’t be reading if it wasn’t included of course!

, (2 large & 2 small). This represents 2 sets of blades, each set

Keep the spare set in a safe place.

. You can use this cup for measuring the liquid ingredients or you can use

The quantities of sugar, oil & some other ingredients in these recipes

2001 ABM8 rev.0

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Home Bakery

••••

THE CONTROLS 16

START/STO P b utton

part way through you need to press and hold this button for 3 seconds. After which, the machine will reset to programme 1.

Time selector

Colour

the display (6) will point to the colour you have selected.

be changed in ‘BREADMIX’ mode.

Loaf size

indicate your current selection.

Select.

programme number is shown on the display (6)

Display.

. Press to select crust colour between light, medium & dark. The arrow on

Main selector control. Press to cycle through each programme. The

. For use when setting the delay timer (see section of timer operation

. Select between 1.5lb and 2lb loaf size. The small arrow will move to

Shows time remaining, programme selected, crust colour and loaf size.

. Starts the programme (of course). To stop the programme

NB: crust colour cannot

2001 ABM8 rev.0

••••

LET’S PRESS SOME BUTTONS! 17

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Home Bakery

Connect the machine to the mains for the first time & 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 30 minutes.

Press the

SELECT

button once. The display will look like this:

This indicates that the QUICK programme (2) is selected. The process time has decreased to 1hour 58 minutes. And the MEDIUM crust colour is selected.

option is not available in quick mode.

indicating the crust colour selection will move across and point to DARK, indicating that dark crust is selected. Pressing again will move the arrow to the LIGHT setting. Press once more and the arrow will go back to the MEDIUM setting.

Feel free to press some more buttons to familiarise yourself with the control interface.

2001 ABM8 rev.0

If you p ress the

COLOUR

NOTE: The l oa f s i z e

button the arrow

••••

THE PROGRAMMES 17

Please s ee below a summary of a l l the other modes/programmes.

DISPLAY FUNCTION

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1. BASIC

shown when the machine is first switched on. This is a good, generalpurpose prog ramme for white or brown bread. Most of the recipes use this programme.

2. QUICK

steps to ma ke bread in a shor t er time.

Note:

mode.

Loaf size is not available in this

. This is the programme

bread setting. Uses shorter

Home Bakery

3. FRENCH.

longer than the BASIC programme due to the extra kneading and rising time re quired to gi ve the loaf a ‘a i ry’ texture charact eristic of Frenc h bread. (Does not come out in sticks!)

NOTE:

this mode.

4. RAPID.

QUICK pr ogramme in that the steps are shorter for a faster process time.

NOTE:

this mode. Quick mode is good for the glutenfree recipes.

5. WHOLE WHEAT

spreads the kneading and rising steps to giv e be tter results wi th the low gluten content whole wheat/whole meal flour.

Loaf size cannot be altered in

This setting is slightly

This mode is similar to the

. This mode

2001 ABM8 rev.0

••••

PROGRAMMES cont. 17

DISPLAY FUNCTION

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6. CAKE

cakes. Note: The crust colour control

7. DOUGH.

of kneading and rising but omits the bake cycle. control and loaf size selection are not available.

. Programme for making

available in this mode.

Performs all the steps

Note:

Crust colour

Home Bakery

8. BAKE.

Good for baking pre-made dough etc.

9. JAM

progr amme ideal for jam making.

10. BREAD KIT.

specially designed for pre-packed bread mixes.

Stand-alone bake cycle.

. Mixing and heating

Programme

2001 ABM8 rev.0

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CYCLE CHART FOR MODEL ABM8 – all figures in hours/minut es

Home Bakery

BASIC QUICK FRENCH RAPID W/WHEAT CAKE DOUGH BAKE JAM BREADMIX 2LB 3:30

PREHEAT

Motor is idle

STIRRING

KNEAD 1

KNEAD 2 Heater at

°°°°

RISE 1 Heater on/off @

°°°°

RISE 2

RISE 3

BAKE KEEP

WARM Not incl’d in total time TIMER 13HR N/A 13HR N/A 13HR N/A 13HR 13HR N/A 13HR

Fruit signal at

2:50 (1.5lb )

1.5LB 3:20

2:57 (2lb)

1:58 3:50 1:52 2/2.5LB

3:40

Fruit

signal at

1:33

Skip

Fruit

signal at

3:12

No fruit

signal

Skip

Fruit signal at

1.5LB 3:30

2:47 (2lb)

2:40 (1.5lb )

2:00 1:50 1:00 1:20 2LB

Skip

3.5 20

Fruit signal

1:49

Skip

80 plus 16

mins idle

time Skip

Fruit signal

at 1:12

Skip

45+

(heater on)

Idle

(heater off)

N/A

1.5LB

3:20

Fruit signal at

2:45 - both loaf

sizes

3:09

2001 ABM8 rev.0

+ 32 hidden pages

Prima ABM8 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual