Russell Hobbs 18036 Instruction manual

instructions

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Read the instructions, keep them safe, pass them on if you pass the breadmaker on. Remove all packaging, but keep it till you know the breadmaker works.

IMPORTANT SAFEGUARDS

Follow basic safety precautions, including:

This appliance can be used by children aged from 8 years and above

and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been supervised/ instructed and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be done by children unless they are older than 8 and supervised. Keep the appliance and cable out of reach of children under 8 years. Don’t connect the appliance via a timer or remote control system. If the cable is damaged, return the appliance, to avoid hazard.

¬ The surfaces of the appliance will get hot.

• Don’t put your breadmaker in liquid, don’t use it in a bathroom, near water, or outdoors.

• Don’t touch internal surfaces till your breadmaker has cooled down fully.

• Keep clear of the vents in the sides and back of your breadmaker.

• Don’t plug your breadmaker in till after you’ve placed the ingredients into the loaf tin and ﬁtted it into your breadmaker.

• Unplug your breadmaker before inserting or removing the loaf tin.

• Sit your breadmaker on a stable, level, heat-resistant surface.

• Leave a clear space of at least 5cm all round your breadmaker when in use.

• Don’t use your breadmaker near or below curtains or other combustible materials.

• Don’t cover your breadmaker or put anything on top of it.

• Unplug your breadmaker when not in use, before moving and before cleaning.

• Don’t use accessories or attachments other than those we supply.

• Don’t use your breadmaker for any purpose other than those described in these instructions.

• Don’t use metal or sharp tools on the loaf tin or paddle.

• Don’t use your breadmaker if it’s damaged or malfunctions.

HOUSEHOLD USE ONLY

PARTS

1. Window

2. Control panel

3. Handle

4. Loaf tin

BEFORE FIRST USE

Before using your breadmaker for the ﬁrst time, wash the inside of the loaf tin and paddle with hot, soapy water. Rinse and dry thoroughly. Wipe the inside and outside of your breadmaker with a damp cloth or sponge.

5. Shaft (inside loaf tin)

6. Paddle ` Dishwasher safe

CONTROLS Menu Z

Use the menu button to select one of the 12 programs. Options are basic, French, wholewheat, cake, sweet, dough, jam, sandwich, gluten free, fastbake I, fastbake II and speciality. See

PROGRAMS for more information.

Crust Colour

Use the crust colour button to select the crust colour you are making. The t in the display will show the selected colour. The options are:

g Light (display program number + L), r Medium (display program number + P), h Dark (display program number + H)

Only the basic, French, wholewheat, sweet and sandwich programs allow you to select the crust colour. When selecting a program the display will show the program number along with a L, P or H to show which crust colour is selected for that program (e.g. 2P for the French bread program with a medium colour crust).

Size

Use the size button to select the size of loaf you want. The s in the display will show the selected size. The options are:

g Small (500g), g Medium (750g), g Large (1kg).

Only the basic, French, wholewheat, sweet and sandwich programs allow you to select the loaf size.

Start/Stop

This button starts or stops the program. Press and hold for 2 seconds to stop a program that is currently running.

Timer T + –

You may use the timer to set the ﬁnishing time for certain programs up to 13 hours ahead. Only the basic, French, wholewheat and sweet programs allow you to use the timer. See USING THE TIMER for more information.

PROGRAMS

Basic For basic white bread, or recipes based on white bread dough.

French This program makes French-type bread, with a lighter texture and crispier

crust. Recipes suitable for this program don’t normally use butter (or margarine) or milk. French-type bread doesn’t keep very well, so it’s best eaten within hours of being made.

Wholewheat The heavier ﬂour needs preheating for about 30 minutes before kneading.

Wholewheat/wholemeal loaves tend to be smaller and denser.

Cake This program is for cake and batter recipes, which generally use baking

powder or baking soda as the raising agent rather than yeast.

Sweet This program is used for sweeter bread recipes, often containing fruit.

Dough This program uses the breadmaker as a mixing/kneading machine, to save

your labour.

Jam This program preheats the ingredients then boils them. This is the basic

method for making fruit based jam.

Sandwich This program provides a loaf with a loose texture and a thin crust, ideal for

making sandwiches.

Gluten free Gluten free bread uses other substances to give the dough elasticity and

bounce. Gluten free loaves tend to be denser and coarser than bread made with strong ﬂour.

Fastbake I and II

Speciality This program is specially designed for the malt loaf recipe.

These are variations on the basic program, with reduced kneading, rising, and baking times. They cut the program times to 55 and 80 minutes respectively. However, your bread will be smaller, denser, and coarser than normal, and any additional ingredients (raisins, nuts, etc.) may be crushed, or unevenly distributed. The water temperature should be at 45 - 50ºC to help speed up the process.

PREPARING YOUR BREADMAKER

1. Sit the breadmaker on a stable, level, heat-resistant surface. Don’t plug it in yet.

2. Open the lid. Grip the loaf tin handle and pull the loaf tin up and out of the breadmaker.

3. Fit the paddle to the shaft in the bottom of the loaf tin (Fig B).

4. Measure the ingredients and have them all to hand, ready to add to the loaf tin.

5. Have ready a wire tray (for the bread), a heatproof placemat (for the loaf tin), and oven gloves.

• Kitchen temperature can aﬀect the outcome of your baking. Your breadmaker works best in a kitchen with a temperature between 15°C and 34°C.

MEASURING INGREDIENTS

Each ingredient in a recipe is important. It is vital for the best results that you measure

ingredients accurately.

1. Use cook’s measuring spoons for ingredients given in teaspoons or tablespoons. For accuracy, use the back of a knife to level oﬀ the ingredient (FIG A) rather than leaving it

‘h e ap e d ’.

2. For liquid measures, electronic scales are much more accurate than the lines on a measuring jug so weigh them. We’ve shown the liquid in the recipes as grams (g), rather than millilitres (ml)

3. If you’re using a recipe from elsewhere, replacing millilitres (ml) of liquid with grams (g) will help with accuracy and consistency

USING YOUR BREADMAKER

1. Prepare your breadmaker as described above and accurately weigh out all of the ingredients you will need for your recipe. Remember to ﬁt the paddle!

2. Place the ingredients into the loaf tin. Put them into the tin in the order that they are listed in the recipe. Don’t let the yeast come into contact with the sugar or the salt. Generally speaking, add the liquids ﬁrst. Water should be warm (34-38ºC). Next, add any

sugar and salt required by the recipe. Add any ingredients like honey, syrup, molasses, etc.

next. Finally, add the yeast laying it on top of the other ingredients but keeping it away from the sugar and the salt.

3. Fit the loaf tin into your breadmaker (FIG C) and close the lid.

4. Plug in your breadmaker then use the menu button to select the program you want.

5. Use the crust colour and size buttons to make any adjustments (if appropriate) to your recipe.

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