Russell Hobbs Breadmaker Instructions 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:
1 This breadmaker must only be used by or under the supervision of a responsible adult. Use
and store it out of reach of children.
2 Don’t put the breadmaker in liquid, don’t use it in a bathroom, near water, or
outdoors.
3 Don’t touch hot surfaces – use oven gloves.
4 Don’t touch internal surfaces till the breadmaker has cooled down fully.
5 Keep clear of the vents in the sides and back of the breadmaker and the top of the dispenser.
6 Don’t plug the breadmaker in till after you’ve loaded the loaf tin (with the ingredients), into it.
7 Unplug before inserting or removing the loaf tin.
8 Sit the breadmaker on a stable, level, heat-resistant surface.
9 Leave a clear space of at least 5cm all round the breadmaker when in use.
10 Don’t use the breadmaker near or below curtains or other combustible materials.
11 Keep the breadmaker and the cable away from hotplates, hobs or burners.
12 Don’t cover the breadmaker or put anything on top of it.
13 Route the cable so it doesn’t overhang, and can’t be tripped over or caught.
14 Unplug the breadmaker when not in use, before moving and before cleaning.
15 Don’t use accessories or attachments other than those we supply.
16 Don’t use the breadmaker for any purpose other than those described in these instructions.
17 Don’t use anything metal or sharp on the loaf tin or the paddles, to avoid scratching the
non-stick surfaces.
18 This appliance must not be operated by an external timer or remote control system.
19 Don’t use the breadmaker if it’s damaged or malfunctions.
20 If the cable is damaged, it must be replaced by the manufacturer, its service agent, or
someone similarly qualified, in order to avoid hazard.
household use only
before using for the first time
Turn to “care and maintenance” (page 11) and clean the breadmaker, to remove manufacturing
dust, etc.
how it works – in brief
1 Pick a recipe (see page 13).
2 Measure the ingredients into the loaf tin in the correct order – this is essential.
3 Put the loaf tin into the breadmaker and close the lid.
4 Use the menu Z button to choose a program – basic, French, wholewheat, cake, sweet,
dough, jam, sandwich, gluten free, fastbake 1, fastbake 2, speciality
5 Use the colour button to choose the crust colour – light , medium , dark
6 Use the size button to choose the size – small i (500g), medium j (750g), large k (1k g)
7 Use the + and - buttons to set the timer (optional)
8 Press the start/stop button to start the program.
9 The display counts down, then, when it’s finished, it’ll beep.
, After the beep, the breadmaker will keep the bread warm for an hour, on the basic, French,
wholewheat, sweet, sandwich, gluten free, fastbake I , and fastbake II programs.
preparation
10 Sit the breadmaker on a stable, level, heat-resistant surface.
11 Don’t plug it in yet.
12 Open the lid.
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13 Grip the loaf tin handle and pull the loaf tin up and out of the breadmaker.
14 Fit the paddle to the shaft in the bottom of the loaf tin.
15 The top of the shaft and the hole in the paddle are flattened (D-shaped), so you’ll have to
rotate the paddle to fit it on the shaft.
16 Measure the ingredients, and have them all to hand, ready to add to the loaf tin.
17 Set out a wire tray (for the bread), a heatproof placemat (for the loaf tin), and oven gloves (for
your hands – protect both hands).
measure the ingredients
18 It’s important that ingredients are measured accurately
19 For example – if you have 6 ingredients and get each one only 1% out, the difference will be
the same as adding an extra heaped teaspoon of sugar to a cup of tea – not nice! – so:
a) use the same measuring spoons for all the ingredients
b) use the back of a knife to level all spoons for measurements given in spoons
c) don’t use a measuring jug – electronic scales are much more accurate than looking at lines
on a jug, so weigh the water
d) 1 millilitre of water weights 1 gram, so we’ve shown the water in the recipes as grams (g),
rather than millilitres (ml)
e) if you still want to measure the water with a measuring jug, simply replace the “g” with “ml”
(millilitres), but the results may not be consistent
f) if you’re using a recipe from elsewhere, replacing millilitres (ml) of water with grams (g)
will help with accuracy and consistency
add the ingredients in order
20 It’s important that you add the ingredients in the correct order:
a) if the yeast gets wet, it may activate too early
b) if it comes in contact with salt, it may not work properly
c) we’ve numbered them, to make it easier to follow the recipes
21 First, add the liquid:
a) it’s usually water, but it might include milk and/or eggs
b) the water should be warm (20°C-25°C/68°F-77°F), but only warm, not hot or cold
c) both hot and cold water will inhibit the yeast
, Don’t use milk if you’re using the timer, it’ll curdle before the program starts.
22 Add any sugar and salt required by the recipe.
23 Add any “wet” ingredients – honey, syrup, molasses ...
24 Add the dry ingredients – flour, dried milk, herbs, spices ...
25 Finally – add the dried yeast (or baking powder/baking soda).
a) lay it on top of the other ingredients
b) don’t get it wet, or it’ll start working too soon
take extra care with the timer
26 If you’re using the timer, it’s even more important to make sure that the yeast/(baking
powder/baking soda and water/liquid are well separated.
a) they’ll have all day to get together, while you’re not looking
b) the yeast will activate, grow, and die before the program starts
c) your bread will be hard, dense, coarse, and about as edible as a house brick
nuts and raisins
27 You shouldn’t normally add nuts and raisins at the start, as they might upset the recipe.
28 They’re normally added later, during the second kneading.
29 The breadmaker will give a long beep when it wants them.
, The beep comes about 22 minutes after the start of programs 1 (basic) and 5 (sweet), but 47
minutes after the start of program 3 (wholewheat), to allow for 30 minutes preheating.
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load the breadmaker
30 Clean any spillage off the outside of the loaf tin.
a) spillage inside the machine will burn on to the surfaces
b) spillage on the element will reduce its life
31 Lower the loaf tin into the breadmaker.
32 If it won’t sit on the drive, lift it out, turn the drive slightly (less than ¼ of a turn), and try again.
33 If you spill, take the loaf tin out and clean up the spillage.
34 Close the lid.
power up
36 Plug the breadmaker into the wall socket (switch the socket on, if it’s switchable).
a) the breadmaker will beep
b) the display shows 1P (program 1, with medium crust), then 3:20 (the program duration)
choose your program from the menu
38 Use the menu Z button to change the program number to the one you want – they are:
1 basic
2 French
3 wholewheat (no movement during the 30 minutes preheating phase)
4 cake
5 sweet
6 dough
7 jam
8 sandwich
9 gluten free
10 fastbake I
11 fastbake II
12 speciality
39 The time will change as you cycle through the program numbers – ignore it for now.
crust colour
40 Use the crust colour button to move the arrow on the bottom of the display to the crust
colour you want – the options are: light (display = L ), medium (display = P ), dark
(display = H ).
41 The crust colour button only works with the basic, French, wholewheat, and sweet programs.
size i j k
42 Use the size button to move the arrow on the top of the display to the size you want – the
options are: small i (500g), medium j (750g), large k (1k g).
43 These sizes are approximate – think of them as small, medium, and large.
44 The size button only works with the basic, French, wholewheat, sweet, and sandwich
programs.
program buttons
No. name colour size timer
1 basic
2 French
3 wholewheat
4 cake
5 sweet
6 dough
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program buttons
No. name colour size timer
7 jam
8 sandwich
9 gluten free
10 fastbake I
11 fastbake II
12 speciality
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