Prima ABM 9 User Manual
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Home Bakery
Home Bakery
Instruction Manual & Recipes
ABM 9
www.prima-international.com
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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
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START HERE
START HERE
START HERESTART HERE
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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.
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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. 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 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
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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 laboursaving device. The principal benefit is that all the kneading,
rising and baking is performed within a space saving, selfcontained 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 ABM9
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Home Bakery
•••• 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 ‘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
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
Prima
we use Allinsons Strong White, Strong Brown
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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•••• 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.
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• 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.
• 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.
•••• 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
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of the moisture content and adjust accordingly.
Cont
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• OTHER INGREDIENTS cont.
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.
•••• 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.
part of the house.
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.
Do not site your bread maker in a draughty
The machine will offer some protection to
•••• 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.
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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
ingredients or you can use your own measuring jug as long as
it’s graduated in ml.
1 measuring spoon.
ingredients in these recipes are based upon this metric
tablespoon (15ml – large end) and metric teaspoon (5ml –
small end)
. You can use this cup for measuring the liquid
The quantities of sugar, oil & some other
Get Familiar!
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 cog can make proper contact
with the kneading shaft.
1. To remove the pan from the machine turn it
anti-
clockwise
2. To insert the bread pan, place it into the baking chamber
and turn it
Next, insert the kneading blades. As you place them over the
kneading shaft, rotate them until they lock into place.
then lift out by the handle
clockwise
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•••• THE CONTROLS 16
START/STOP button. Starts the programme (of course). To stop the
programme part way through you need to press and hold this button
for 3 seconds. After which, the machine will reset to programme 1
(NORMAL).
Time selector. For use when setting the delay timer (see section of
timer operation)
Crust control. Press to select crust colour between light, medium &
dark. Note: Crust control is not available in all modes.
PROG. Main selector control. Press to cycle through each programme.
The programme number is shown on the display.
Display. Shows time remaining. The dots flash when the programme is
running. NOTE: if display reads H:HH it means the machine is too hot
to make another loaf. You’ll need to wait for it to cool down.
Programme Indicators. Illuminate depending upon which programme is
selected.
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THE PROGRAMMES 17
••••
Please see below a summary of all the modes/programmes.
DISPLAY FUNCTION
1. NORMAL. This is a good, general-purpose programme for white or
brown bread. Most of the recipes use this programme.
2. RAPID bread setting. Uses shorter steps to make bread in a shorter
time. Loaves made in this mode are usually smaller and more dense.
3. FRENCH. This setting is slightly longer than the NORMAL programme
due to the extra kneading and rising time required to give the loaf an ‘airy’
texture characteristic of French bread. (Does not come out in sticks!)
4. QUICK. This mode is similar to the RAPID programme in that the steps
are shorter for a faster process time.
Quick mode is good for the gluten-free recipes or pastry.
5. WHOLE WHEAT. This mode spreads the kneading and rising steps to
give better results with the low gluten content whole wheat/whole meal
flour.
6. CAKE. Programme for making cakes.
7. DOUGH. Performs all the steps of kneading and rising but omits the
bake cycle. Note: Crust colour control is not available. If your dough turns
out to be crusty, you’ve gone very wrong somewhere!
8. BAKE. Stand-alone bake cycle. Good for baking pre-made dough etc.
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