Tesco BM08 User Manual

BM08
Breadmaker

User
Guide

After Using the Breadmaker

Cleaning

Always unplug the Breadmaker from the mains supply
immediately afteruse.

Allow theBreadmaker tocool down afteruse before you
clean or store it. It takes about 30 minutes until the
breadmaker iscool enoughto be usedagain.

To assist the Breadmaker to cool down, leave the lid
open but ensureit is in a safe placeaway from children
and pets.

When cleaning use only warm water with a mild liquid
detergent. Under no circumstances use chemical
cleaners orsolvents, ovencleaners or abrasiveagents.

Ensure the Breadmaker is unplugged from the mains
and hascooled down to thepoint where it canbe safely
handled.

Pour some water intothe breadpan and leave for afew
minutes to assist it to cool down. Do not re-insert the
breadpan into the Breadmaker until it has been
cleaned.

The breadpan, kneading paddle and the drive shaft
should be thoroughly cleaned in warm water with
detergent added. The bore inthe kneading paddle can
be cleanedwith asoft bottle brushor similarimplement.

If you leave the paddle fitted to the shaft it may be
difficult to separatethem afterwards. If this happens,fill
the breadpan with warm water to which a few drops of
liquid detergent have been added. Leaveit to stand for
30 minutes and then remove thepaddle from the shaft
for cleaning.

Rinse the bread pan and paddle thoroughly to remove
all tracesof detergentand allow todry.

Remove all crumbs from the lid, housing and oven
housing witha softcloth.

Wipe thehousing inside and outsidewith a damp cloth.
Do not immerse the Breadmaker in water and never
pour waterinto theoven housing.

Do not allow the cable or mains plug to come into
contact with water and do not pour water on the
appliance or excessively wet the interior or the control
panel.

Clean anddry all parts carefullyafter use. Whenstoring
the bread pan in the Breadmaker, store it in the
LOCKED position, but leave the paddle loose in the
pan, readyfor assemblywhen next used.

Warranty

Specifications

Your appliance is coveredby a warranty for 12 months
from thedate of purchase.If a fault developsduring this
period, pleasereturn the unitto your nearestTesco store
together with the original receipt as proof of purchase.
This warrantyin noway affects yourconsumer rights.

BM08

Producedafter 13th August2005.

Waste electrical products should not be
disposed of with household waste. Please
recycle where facilities exist. Check with your
Local Authorityor retailerfor recycling advice.

Model:

Input Voltage: 220-240V 50Hz

600W.

7Kg

～

Net Weight:

Power Consumption:

THIS PRODUCTMUST BEEARTHED

Cleaning and Care

Tesco Stores Ltd,
Delamare Road,

Cheshunt,

Herts, EN8 9SL

9

900g

The Basics of Breadmaking

An understanding of ingredients and their interaction is
essential to goodbreadmaking. This short guide willhelp you
understand someof theprocesses and thematerials used.

is the essential ingredient. It should be fresh, and stored in
cool, dry conditions, preferably in an airtight jar. Use only
breadmaking flour. General-purpose flours do not contain
enough glutento producewell structured bread.

Wholemeal flour contains the whole wheatgrain. This results
in heaver denser loaves than bread made with white bread
flour,and takes longer torise - use theWholemeal settings for
best results.

Other flours such as rye are often added to bread flours to
make speciality loaves. Asthese flours contain no gluten they
cannot beused entirelyon their own.

Flours vary - millers all have their own special methods, and
age and storage play their part. Although you should always
follow the recipe carefully there areoccasions when you may
have to adjust the dough.You may do this a fewminutes into
the kneading cycle. Open the Breadmaker lid and gently
touch thedough. It should feelvery slightly sticky. If itis sloppy,
add a little flour (½ -1 tablespoon). Allowthis to work in and
re-check if necessary. If the dough is too dry, add the same
amount oflukewarm water. Re-checkif necessary.

As you gain experience, youwill get to know the feel of good
dough. It should be soft and smooth with the faintest sticky
feel, but should leaveno residue when turned out of the pan,
as in ourrecipes for doughnuts and other recipes blendedon
the programme.

The onlytime you can adjustthe quality of thedough is during
the kneadingcycle. Oncebaking commences donot lift thelid
or thebread mayspoil.

Whole, semi-skimmed or skimmed milk can be used in
breadmaking but it should always be added lukewarm.
Refrigerated milk must be heated to around 27ºC (80ºF).
Never heat milk above 37ºC (98ºF) as this can cause
problems withyeast.

Milk can usually be substituted for water in most recipes, but
the quantitymay need tobe adjusted -usually slightly higher.If
dried milk featuresin the recipe, leaveit out when substituting
milk forwater.

Flour is absorbent, its texture willvary to some extent with the
prevailing atmospheric conditions. The amountof liquid may
have to be adjusted if the conditions in your kitchen are
excessively dry or humid. If there is too much water in the
bread it will not rise properly, even to the point of collapse.
Insufficient liquidwill resultin a poorlystructured, lumpyloaf.

If you are in any way unsure, it is good policy to monitor the
dough whileit iskneading, using thenotes above.

These are interchangeablein bread making. Fats addflavour

and help the keeping properties of bread. If you wish to use
margarine based on vegetable oil, ensure that you use the
regular kind. Avoid the “light” varieties as they contain quite
large amountsof water whichwill adversely affectthe bread. If
you arein doubt, readthe small printon the container;this will
indicate whetherthe productis suitable forbreadmaking.

When substituting oil for butter, margarine or solid cooking
fat, reduce the amount of liquid by around ¾ tbs. to
compensate forthe extraliquid content ofthe oil.

As youwill seefrom our recipes,it is goodpractice tocut butter
and solidfats intosmall pieces beforeusing them.

Low fat bread can be made by substituting natural low fat
yoghurt forsome or all thefat in the recipe,in equal amounts.
Apple purée may also be used. Once again, monitor the
dough andadjust accordingly.

Sugar provides food for the yeast, helps bread to rise and
improves flavour, structure and colour. Almost any kind of

sweetener can be used, - all the various sugars, corn
and maple syrup, honey,etc. Once again, when using liquid
sweeteners to replace sugar, reduce the amount of water
slightly tocompensate.

Artificial sweetenersare notsuitable for breadmaking.

Salt in bread is NOT just a matter of taste! Salt restrains the
growth of the yeast, and improves elasticity and structure. If
you reduce or eliminate salt from the bread it will rise
excessively - if you use too much salt the loaf will not rise
enough. Usecommon tablesalt.

When adding salt to the bread pan, keep it away from the
yeast by introducing it at one corner. If the yeast comes into
premature contact with salt, the bread will not rise properly.
This situation is obviously more important when using the
delay timer.

Yeastis a micro-organism whichfeeds on sugars andstarches
in the bread mix producing carbon dioxide gas which in turn
causes thebread torise.

We recommend the use of dried fast-acting yeast which is
intended for breadmakers. The instructions on thesachet will
tell you if the yeast is suitable for breadmakers. Easy-blend
yeasts are readilyavailable from branches of Tesco and other
good grocers.

When adding yeast, be especially careful to get the quantity
correct otherwise you could have a disaster on your hands,
especially ifyou addtoo much!

Some ingredients, especially garlicand cinnamon can
spoil the quality of your bread if added in excess. Never be
over generous with such additions, use the amounts
recommended inthe recipes.

When bakingitems containing milk andonions, it isadvisable
not touse extendedtimer settings

FLOUR

MILK

LIQUID QUANTITIES

BUTTER, MARGARINE,COOKING FATAND OIL

SUGAR

SALT

YEAST

Note:

AND FINALLY

HAPPY BREADMAKING!

Dough

natural

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Directly after bread making the appliance is HOT.

use oven gloves when touching the

Breadmaker orthe breadpan after baking.

Unplug the Breadmaker after use and allow it to
cool before handling or cleaning any parts. Pull on
the plug,not onthe cable.

This Breadmaker is for normal household use only.
Do notuse itfor professional catering.

Do notuse theBreadmaker outdoors.

Do not immerse the Breadmaker or the electrical
cord orplug inwater or liquids.

Do notuse the Breadmaker neara source of heator
on anunstable surface.

Use theBreadmaker only on heat-resistant surfaces.
If the work surface is excessively smooth the
breadmaker shouldbe placedon a non-slip mat.

Make sure the Breadmaker is not exposed to direct
sunlight.

At least 100mm clearance must be provided on all
sides ofthe Breadmaker.

Close supervision is necessary when this appliance
is usednear children.

When selecting the location for your machine,
ensure thatchildren donot have accessto it.

Make sure that the power cable does not touch any
hot surface and that it does not overhang a table
edge.

Check the machine and the cable regularly for
damage. If there is damage of any kind, the
machine should not be used. Do not repair the
machine yourself, but rather consult an authorized
expert.

Do notcover theBreadmaker when inuse.

Never usethe machineunsupervised!

Do not use attachments or accessories not
recommended bythe manufacturer.

Do not dent or damage the bread pan. The
Breadmaker willnot operateproperly if damaged.

When baking bread, never bake amounts greater
than the maximum recommended in the recipes
accompanying this manual. If you do, the bread
may not be baked evenly and the dough could
overflow.

Do not use the Breadmaker for any purpose not
expressly specifiedin thismanual.

There are no user serviceable parts in your
Breadmaker. Unauthoriseddismantling or servicing
will voidthe productwarranty.

Always

CAUTION

RISK OF ELECTRIC SHOCK DONOT DISMANTLE

!

Thelightning flash with arrowheadsymbol, within an equilateraltriangle,
is intended to alert the user to the presence of uninsulated dangerous
voltage within the product’s enclosurethat may be ofsufficient magnitude
toconstitute arisk of electricshock.

The exclamation point within an equilateral triangleis intended to alert
the user to the presence of important operating and maintenance
(servicing)instructions inthe literature accompanyingthe appliance.

Safety Guide

Page 2

Page 11

Please read all the instructions and familiarise yourself
with the features and operation of your breadmaker
before using the appliance. Makesure you read all the
safety notescarefully.

Before using this appliance ensure that the voltage of
your electricity supply is the same as that indicated on
the ratingplate ofthe appliance.

In thebox youshould find:

The breadmaker including the bread pan and
kneading paddle
Measuring cupand spoon
Paddlepuller tool

If any items are missing or damaged, contact your
nearest Tescostore for assistance.

Retain the packaging in case you wish to transport the
appliance safely at a later date. If you dispose of the
packaging, do so in accordance with any recycling
regulations inyour area.

Unpacking theBreadmaker

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Note: Inmanufacture some partsof the Breadmakerare
lightly greased. When the appliance is first used, there
may be somevapour emission. This isharmless and will
soon disappear.

Preliminaries

Preparation Filling with Ingredients

Before using your Breadmaker for the first time, wash
the inside of the bread pan, the kneading paddle, and
the measuringutensils in hot soapywater. Rinseand dry
well. Wipe the interior of the lid and the exterior of the
bread panand appliancewith a dampcloth.

Lift the handle and hold it with both
hands. Turn the bread pan anticlockwise (REMOVE).
The panmay nowbe lifted out.

Make sure the driveshaft in the bread pan isclean and
free fromcrumbs orpieces of dough.

Position the kneadingpaddle on the shaft (it will fit only
one wayround). Push it firmlyinto place. If thepaddle is
insecure it may come off when kneading and the
ingredients willnot beproperly mixed.

Ensure youhave allthe ingredients tohand. Carefullyfill
the pan making sure you don’t leave any ingredients
out. When filling, it is essential that the ingredients are
filled in the prescribed order, otherwise the bread will
not beproperly baked.

The ingredients shouldbe at a warmroom temperature
(20º-25ºC). Ifthe room iscold (below 18ºC),use warm
water (40ºC) to make sure the yeast ferments fully. To
gauge the temperature if you do not have a
thermometer, heatsome water and slowly add this to a
jug ofcold water untilthe resultingtemperature is barely
warm tothe touch.

Measure andadd the waterto thepan. Next addthe salt
and the other dryingredients. Finally add the yeast.It is
essential to keep the yeast away from the salt and the
water before mixing commences ore the bread will not
rise properly.

Clean offany spills around theoutside of thebread pan
and lower it intothe breadmaker, reversing the process
described earlier.

Using the handle, lower the pan into the Bread maker.
Turnclockwise (LOCK)to secure thepan firmlyin place.

Lay thehandle backon the pan.Close thelid.

The ingredientsare nowready for baking.

To open the lid:

Using the Breadmaker

Yeast

Dry Ingredients

Water

Page 4 Page 9

CARROT BREAD

BANANA BREAD

FOCACCIA

TOMATOBREAD

(Use the Programme)

¾cup water atroom temp.(around 20°C)
¼ cup plainyoghurt
1 cup carrots (grated)
2 tbsp honey
2 tbsp molasses (
2¼ cups strong white bread flour
1 cup wholemeal bread flour
1 tbsp dried milk
1½ tsp salt
¼ cup walnuts (chopped)
1½ tsp dried yeast

(Use the Programmeset to )

/ cup waterat roomtemp. (around 20°C)
1 tbsp vegetable cookingoil
1 tsp salt
3 tbsp honey
1 / cups wholemeal breadflour
¾ tsp vanilla essence
½ cup mashedbanana
2 tbsp butter (choppedinto pieces)
2 tbsp dried milk
2½ cups strong whitebread flour
1 tsp white sugar
2 tsp dried yeast

(Use or RapidProgramme)

/ cup waterat roomtemp. (around 20°C)
2 tbsp olive oil
1 tsp salt
2¼ cups strong whitebread flour
2 tsp a mixtureof fr eshly chopped thyme,

marjoram and sage*
1 tsp white sugar
1 tsp dried yeast

(Use or RapidProgramme)

1 cup* water at roomtemp. (around20°C)

2 tbsp olive oil
½ tsp salt
3 / cups strong whitebread flour
30 g(2¼oz) sundried tomatoes
½ tsp dried yeast

Basic

Whole Wheat Light Crust

Basic

This willmake asmall (approx. 500g)rounded loaf.
* If you use dried herbs, reduce the quantity by half as dried
herbs havea strongerflavour.

Basic

Firstly,soak the tomatoes in alittle hot water for 15 min.Drain
and chopinto pieces,reserving the water.
You can add the tomatoes together with all the other
ingredients atthe beginning ofthe programme. This willgive a
blended characterto theloaf.
Alternatively, you can add the tomatoes midway through the
cycle. This will retain their individual character andgive more
flavour tothe bread

or darkbrown muscovadosugar)

* made up from the water used to soak the tomatoes plus fresh
water.( )

2

3

1

8

2

3

1

3

see below

BRIOCHE

PIZZA DOUGH

BUN DOUGH

RECIPE 1

(Use the Programme)

2¼ tbsp waterat room temp.(around 20°C)
¾ tsp salt
3 medium eggs,beaten
2½ cups strong whitebread flour
75 g(3oz) butter(chopped into pieces)
1½ tbsp castersugar
2½ tsp dried yeast

(Use the Programme)

1½ cups water atroom temp.(around 20°C)
2½ tbsp oliveoil
4½ cups strong whitebread flour
2½ tbsp sugar
1½ tsp salt
2¼ tsp dried yeast

(Use the Programme)

/ cup water at roomtemp. (around20°C)
2 eggs, beaten
2 tbsp margarine
3 cups strongwhite breadflour
2 tbsp sugar
½ tsp salt
2 tsp dried yeast

When the programme is completed, mould into 15 torpedo
shapes on a greased baking sheet. Leave the dough to re­prove for10 -20mins (method asfor pizzadough, above)

When theprogramme is completed, mould into 15balls and
re-prove for 10 - 20 mins. Fry in hot oil until golden brown.
Using a wooden spoon, roll the doughnuts in caster sugar
while theyare stillhot. Takecare notto burn yourself.

Here are sometried and tested recipesfor making a varietyof
excellent wholemealbreads.

(Use the Programme)

1 / cups waterat room temp.(around 20°C)
1 tbsp vegetable cookingoil
1 tsp salt
3 / cups wholemeal breadflour
1 tsp white sugar
2 tsp dried yeast

Cake

If you prefer your brioche with a lighter crust, stop the

programme 25min. fromthe end andremove theloaf.

Dough

This should be sufficient for three 12” (300mm) Pizza bases.
Roll intocircles on a flouredsurface and pinch theedges up to
form a rim. Place on a greased baking sheet, cover with the
pizza toppings of yourchoice and bake at Gas Mk.6/ 200ºC
/400ºF for15 mins.
If desired, you can re-prove the dough for 10 - 20 mins. by
covering the formedbase with a clothand leaving it in awarm
place on the greased baking sheet before adding the
toppings.

Dough

Whole Wheat

Note:

2

3

1

3

1

3

SWISS BUNS

DOUGHNUTS

Wholemeal (Whole Wheat) Bread Recipes

Grip handle

here

Turn

c

b

d

Lift pan

out

Your Breadmaker And Its Components

Oven Element

Kneading
Assembly

Control Panel

Inspection
Window

Hinged Lid

Measuring Cup

And Spoon

Paddle

RECIPE 2

RECIPE 3

LIGHT WHOLEMEAL(Use the Programme)

1½ cups water atroom temp.(around 20°C)
2 tbsp vegetable cookingoil
1½ tsp salt
4½ cups wholemeal breadflour
3 tbsp dried milk(optional)
2 tbsp white sugar
2¾ tsp dried yeast

(Use the Programme)

1 / cups water atroom temp.(around 20°C)
1 tbsp vegetable oil
12g (½oz) butter (choppedinto pieces)
2 tsp salt
3 / cups wholemeal breadflour
Pinch white sugar
2 tsp dried yeast

(Use the Programme)

1 / cups water atroom temp.(around 20°C)
1 tbsp vegetable oil
1 tsp salt
2¼ cups wholemeal breadflour
1 / cups strong whitebread flour
1 tsp white sugar
2 tsp dried yeast

(Use the Programme)

1 cup water atroom temp.(around 20°C)
150ml ( / cup) natural Greekyoghurt
1 tsp salt
3 / cups wholemeal breadflour
1 tsp bicarbonate ofsoda
1 tbsp baking powder

Whole Wheat

Basic

Whole Wheatl

Ultra Fast

1

3

1

3

1

3

1

8

5

8

1

3

or

WHOLEMEAL SODABREAD

Have allthe ingredientsbeen added
Have allthe ingredientsbeen accurately measured
Was the yeast in contact with any liquid or salt before the

programme started
Has thecorrect programmebeen used
Has thedelay timerbeen properly set

Has themains beenswitched off duringthe cycle
Wasthe lid openedat thewrong point inthe cycle
Wasthe water temperaturecorrect

Was bread left in the machine after the “keep warm” time

?

?

?

?

?

?

?

?

?

Was the breadmaker in a very cold kitchen when the
program started?

Help! My Bread’s Gone Wrong - Some Easy Remedies

Troubleshooting Guide

Too much yeast or flour
Not enough salt
Excessive water in the bread

Bread rises too much

Check ingredientscarefully
Ingredients old,out ofdate
Reduce watercontent

Likely Cause

Symptom

Remedy

Too little yeast or wrong yeast
Damp or out of date yeast
Yeast in contact with salt
Water too warm
Wrong type of flour
Damp, out of date flour

Bread does not rise enough

Check yeastcondition carefully
Only usesachet yeast
Keep ingredientsseparated
Use freshwater atroom temp.
Use fresh bread flour. Keep flour
dry andin adark, cool place.

Ingredients too warm

Bread has collapsed

Use water at room temp. and
fresh correctlystored ingredients.

Too much water
Ingredients not fresh
Poor quality flour

Bread rose well but
flattened during baking

Reduce waterslightly
Do notexceed “useby ”dates
Use freshproper breadflour

Gluten content of flour too low
Too much water

Bread deformed after
baking

Use freshproper breadflour
Reduce amountof waterslightly

Flour to water ratio is incorrect
Flour is damp or out of date

Texture lumpy or uneven

Check quantity and quality of all
ingredients

Too much flour, especially with
white bread
Excessive salt or sugar

Mushroom-like rough
surface

Check quantity and quality of all
ingredients

Bread toowarm

Bread is difficult to slice

Let breadcool onan open rack

Page 10

bread pan locked

The Control Panel

Delay Time Buttons

Press to Increase (in 10 min steps)

Press to Decrease (in 10 min steps)

MENU Selector

Select one of the 10 menus

Loaf Size Selector

Select

Start/Stop Button

Light, Medium, Dark

Color (Crust) Indicator

Loaf Size Indicator

700g (1.5lb),
900g (2.0lb)

Handy Program Guide

with paddle installed

Bread Pan

inserting and

removing

Bread Pan

Color (Crust) Control

Select Light, Medium, Dark

700g (1.5lb),
900g (2.0lb)

Paddle Puller Tool

Page 3

The ControlPanel

Sequence ofOperations:

1-

-

--

Chosing a Program.

MENU

BASIC

FRENCH

WHOLE WHEAT

RAPID

SWEET

ULTRAFAST

DOUGH

JAM

CAKE

BAKE

Ensure that you understand the functions of your
Breadmaker before use as an incorrect selection will
affect thequality ofthe bread.

Plug the Breadmaker into the mains. The Control Panel
display willlight upand the unitis nowoperational.

When you the Breadmaker, the display sets to

and . The display indicates 3: 0
the Breadmaker will take 3 hrs 10mins to complete the
program. Thissetting isillustrated above.

Choose aProgram withthe MENUbutton.

2 Select the LoafSize (asneeded).

3 Select the Crust Colour (as needed). 4 Start the
machine.

The Breadmaker has a choice of
10 programs.Press the button repeatedly tocycle
through theoptions. Theoptions are explainedbelow.

Used for thepreparation of white breadand mixed grain
bread. Thisprogram isthe default setting.

The Breadmaker will knead the dough threetimes. After
the second kneading the Breadmaker will beep. This
beep indicates that additional ingredients may now be
added.

For the preparation of wholemeal bread. The
Breadmaker willknead twice. The doughrises and bakes
longer. After 40 minutes the Breadmaker will beep,
indicating thatadditional ingredients may be added. We
recommend youchoose the 'dark'crust with thisoption to
get acrunchy crust.

For recipes with baking powder. The Breadmaker stirs
once and then bakes the dough. Place liquids in the
bottom of the bread pan,dry ingredients on top. During
the initial mixing, dry ingredients may collect in the
corners of the pan- you may need to clear the corners
with arubber spatulato avoid flourlumps.

For preparation of sweet yeast breads. The Breadmaker
will kneadthe doughtwice.

The breadis denser intexture with thissetting. Youshould
use water slightly hotter, around 48-50deg C and use a
cooking thermometerto gaugewater temperature.

For preparation of different types of dough for shaping
and bakingelsewhere. The panis not heatedand the loaf
size andcrust selectorare inoperative.

Place the ingredients in thepan and the machine will stir
and heat the jam. Monitor thejam to make sure it is not
over cooked. Switch the machine offmanually if there is
time remainingon theprogram when thejam iscooked.
Bake doughthat hasbeen previously raised.

For kneading rise and baking cake mixtures and sweet
breads wherethe raisingagent is sodaor bakingpowder.

This functioncan beused to:
Bake doughthat hasbeen previously raised.
Re-bake orwarm previouslybaked bread.
If you are reheating bread, check the loaf regularly and
switch offmanually ifnecessary.

power

t1;

Time:3 hrs10min 900gloaf; 3hrs00 min 700gloaf

Time:3 hrs 40min 900gloaf; 3hrs 30min 700gloaf

Time: 3 hrs 50 min 900g loaf; 3hrs 40 min 700g loaf

Time:1 hr 58min900g loaf;1hr 55 min700g loaf

Time:3 hrs 10min 900gloaf; 3hrs 05min 700gloaf

Time:1 hr 15min 900gloaf; 59 min700g loaf

TotalProgram Time: 1hour and 30minutes

TotalProgram Time: 1hour 20 minutes

TotalProgram Time: 1hour and 28minutes

Some cakes require less time than this program. Follow
the recipeand switchthe unit offmanually ifneeded.

TotalProgram Time: 1hour only

Basic Medium Crus

For preparing French white bread. The Breadmaker
kneads twice, but has longer rising and baking times,so
the breadgets athicker crust.

Controls and Programs

To get you started with your Bread maker, here is a
selection of recipes. The recipesuse fast action or easy
bake driedyeast intendedfor bread makers.

When addingingredients add thewater first, followedby
any other liquid and semi-liquid ingredients. Next add
the flour followed by the other dry ingredients. Tap the
pan lightlyon all sidesto settle theflour. Thisprevents the
yeast from coming into contact with the liquids. Finally
add theyeast in asmall heapin the centreof the pan.

Scale themup forlarger loaves.

To avoid conflicts with different measuring systems the
amounts are based on the supplied measuring cup and
spoon. Thecup iscalibrated in cups,ounces andml.

The spoon is calibrated in tablespoon (tbsp -15g) and
teaspoon (tsp-5g)quantities.

QUANTITIES ANDCONVERSIONS

The recipe quantities are sufficient to bake a 700
gram loaf.

Recipes - Getting Started

WHITE BREAD

ONION BREAD

CHEESE &ONION BREAD

GARLIC BREAD

PEANUT BUTTERBREAD

RYE BREAD

GRANARY BREAD

FRENCH BREAD

(Use or RapidProgramme)

1 / cups water atroom temp.(around 20°C)
1 tbsp vegetable cookingoil
1 tsp salt
3 / cups strong whitebread flour
1 tsp white sugar
2 tsp dried yeast

The ingredients listedbelow are additional to the whitebread
mix unlessotherwise stated.

¾ cup gratedcheese

½ cup choppeddates

1½ tsp nutmeg
1 –2 tbsp grated orangepeel
2 –4 tbsp dried cranberries
1 –2 tbsp orange marmalade

/ cup driedpotato flakes

1 –2 tsp dried parsley

(Use or RapidProgramme)

1 / cups water atroom temp.(around 20°C)
1 tsp salt
1 tbsp powdered milk
3 / cups strong whitebread flour

/ cup driedonion flakes
12gm (½oz.) butter,chopped into pieces
1 tsp sugar
2 tsp dried yeast

or RapidProg )
1 / cups milk
1 tbsp extra virginolive oil

½ onion (
1 tsp salt
1 tsp sugar
3 / cups strong whitebread flour
½ tsp mustard powder
2 tsp dried yeast

(Use or RapidProgramme)

1 / cups water atroom temp.(around 20°C)
2 tbsp olive oil
1½ tsp salt
¾ tsp garlic (freshpressed)
3 cups strongwhite breadflour
1 tbsp sugar
3 tbsp Parmesan cheese(grated)
¾ tsp basil (dried)
¾ tsp garlic powder
2 tbsp chives (dried)
¾ tsp black pepper
2 tsp dried yeast

(Use the or RapidProgramme)

1¼ cups water atroom temp.(around 20°C)
3 cups strongwhite breadflour
½ cup peanutbutter (smooth orcrunchy)
¼ cup brownsugar
1½ tsp salt
1½ tsp dried yeast

(Use or RapidProgramme)

1cup water at roomtemp. (around20°C)
1¼ tsp salt
4 tsp vegetable oilor butter
2¼ cups strong whitebread flour
¾ cup ryeflour
2½ tbsp sugar
1 tbsp cornmeal
1 ½tsp caraway seeds
2 tsp dried yeast

(Use or RapidProgramme)

1 / cups water atroom temp.(around 20°C)
1 tbsp vegetable cookingoil
1 tsp salt
3 / cups granary breadflour
1 tsp white sugar
2 tsp dried yeast

(Use Programme)
1¼ cups water atroom temp.(around 20°C)
1½ tsp salt
3 cups strongwhite breadflour
1½ tsp sugar
2 tsp dried yeast

Basic

Reducewater slightly ifthe cheese hasa highmoisture content.

Add afterthe secondkneading when themachine beeps

Substitute cranberryjuice forwater

Reduceflour by equivalentamount topotato

Basic

Add allthe ingredientsat the beginning

Basic ramme

Basic

Basic

Basic

Basic

French

1

3

1

3

1

3

1

3

1

3

1

3

1

8

1

3

1

8

1

3

1

3

WHITE BREADVARIATIONS

Cheese

Date

Cranberry

Potato

(

finely grated/ food processed)

avoid ifyou have a nutallergy

¾ cup gratedmature cheddar cheese

75 g(3oz)

Recipes

Page 8 Page 5

COLOR

MENU

LOAF
SIZE

START

STOP

Light

MediumDark

700g 900g

1.Basic

2.French

3.Wholewheat

4.Rapid

6.Ultra fast

7.Dough

5.Sweet

10.Bake

8.Jam

9.Cake

KEEP WARMFUNCTION

CRUST CONTROL

Setting theDelay Timer

+–

Stopping theBreadmaker inan Emergency

Adding Ingredients

Error Displays

,i

When the baking cycle has ended
the Breadmaker keep the bread
warm for one hour he Breadmaker will

All programs excepting 7 (Dough) and 8 (Jam) offer 3
degrees of crust which you can select by repeatedly
pressing the COLOR button.You canchoose Medium,
Dark orLight crust.

When the appropriate program and crust has been
selected, press the START/STOP button to start. Do not
switch theBreadmaker offuntil the cycleis complete.

All programs with the exception of

can be combinedwith the time
delay function. The time delay function allows you to
delay the start time of baking by up to 13 hours,
depending onthe lengthof the bakingcycle.

If the dough contains fresh milk, fruitor onions, do not
select the time delay function, but bake the dough
immediately.

It is 8.00 p.m. and you want to have fresh

bread (usingthe Basicsetting) at 7.00a.m.

The difference between now(8:00 p.m) and 7:00 a.m.
is 11hours. Plug the breadmakerin. The presetcycle of
3:10 hourswill bedisplayed.

If you keepthe or buttons pressed, they will cycleto
a maximum of 13:00 hours and reset to the preset
program time(in thiscase 3:00 hours)

The timer display shows in hours and minutes the total
time left until the bread is finished (including the delay
added and the program time) It does not display the 1
hour "keepwarm" timeafter the programis finished

Remember to press theSTART button to commence the
timer countdown - otherwise nothing will happen. 1f
you set the timer incorrectly after the start button has
been pressed, you are able to switch off and reset the
delay periodagain onlyif mixing hasnot started

The START STOP button serves to start or to stop the
program. Only press this button after you have selected
the Menu Program, Crust Colour (and the Delay Time if
required). As the button is pressed you will hear a beep,
the machine will start and the timer display will count
down. The symbol will flash when the machineis running
or thedelay functionhas been activated.

Keep the START/STOP button depressed for 3 seconds.
Only do thisin an emergency,as the machine will resetto
the beginning ofits program: You mustthen begin again,
the ingredientsmay beruined and needreplacement.

If the bread maker program menuis set at Basic, French,
Whole Wheat, Sweet,beeps are heard during the second
kneading process. These inform you when extra
ingredients may be added. During breadmaking, open
the lid of theBreadmaker only at thetimes specified. If the
lid is opened at any other time, the quality of the bread
may beadversely affected.

If you the Breadmaker the
temperature in istoo high the display shows

leave the lid

open andwait untilthe Breadmaker has cooleddown.

If the displayshows after youhave pressed START, the
temperature sensor is inoperative. Have the Breadmaker
examined bya competentrepair facility.

When the program is completed the display shows
and the appliance beeps 10 times.The pan may now be
removed fromthe Breadmaker.

Lift the lid. remove the pan
from the Breadmakerfollowing the procedure on Page 4.
Place the bread pan on a heatproof surface and leave it
for 10minutes.

nvert the breadpan over a
breadboard or other heat resistant surface and tap the
bread panlightly torelease the bread.
The bread shouldnow be allowed to cool ona heatproof
rack before use. If the paddle has got stuck in the loaf,
remove itwith thesupplied paddle pullertool.

Although the Breadmaker works perfectly well at low
temperatures, if your kitchen is cold the bread may not be
satisfactory. Ideally, bread should be baked in an ambient
temperature around20ºC (70ºF).

Switching On

Delay Timer

Start, Stop & Safety Cut-out

When The Bread Has Baked

Cold Weather

Example:

Always use arack. If you leavethe bread to coolon
a normal work surface, water vapourin the bread will not
evaporate fullyand thebottom of theloaf maybe spoiled.

.

try to use when internal

. Switch

the Breadmaker off, remove the pan,

H:HH

0:00

E:EE

Using a pair of oven gloves,

Using a pair of oven gloves

Note:

All programs excepting 7 (Dough) and 8 (Jam) have a
"keep warm" setting.

will beep 10times and '

. T then revert to

the defaultsetting (Program1).

"Rapid" "Ultra-fast"

"Jam" "Cake" and"Bake"

Rapid andUltra-fast programs

also havebeeps duringwhich you mayadd ingredients.

Breadmaker Operating Sequence

Weighing and Measuring Ingredients

IMPORTANTNOTE

I. Open the lid and remove the baking pan by
raising the handle and twisting anticlockwise to the
REMOVE position. Lift the pan out and place it on the
work surface.

2. Ensure that the paddleis attached to the spindle
inside the bakingpan (this simply pusheson) Make sure
the paddleis fittedcorrectly..

3. Measure the ingredients as required and add
them all into the pan. There Is no need to mix the
ingredients beforehand, theBreadmaker will dothis.

4. When adding the yeast to the baking pan, take
care that the yeast does not come into contactwith the
water or any other liquid as It will start to activate
immediately.

All our recipes and those that are available
elsewhere are based on yeast specially intended for
breadmakers, availablein sachetform.

5. Do not overfill the bakingpan This will affect the
bread and may damage the appliance. Using the pan
handle, place the baking pan in the Breadmaker and
twist clockwiseto the LOCKposition. Close thelid of the
appliance.

6. Plug theappliance intothe power supply(you will
hear one long beep). The appliance will automatically
be set to the BASIC program with the crust setting at
MEDIUM. Thedisplay willshow

7. Select the required program by pressing the
SETTING button until the light corresponding to the
program becomes Illuminated. Rememberto select the
loaf sizeand thecrust colour .

9. When theprogram is completedand the breadis
baked the “keep warm” function operates for a further
hour. After 1 hour the breadmaker will again beep 10
times andthen revert tothe default(Program 1). For best
results, stop the breadmaker with the START/STOP
button andremove thebaking pan withinthis period.

10. Takecare when removing the bread.The baking
pan is very hot. To remove the bakingpan open the Lid
and, using oven gloves because the pan is still hot,
remove the pan, Using the handle, twist the pan anti­clockwise tothe REMOVEposition and liftout.

11. Let the pan cool for about 10minutes out of the
machine in normal orientation. This is particularly
important forthe heavierbreads.

12. Turn the pan upside down and gently tap or
shake thebread from thepan. Occasionally,the paddle
will stay in the loaf; wait until the loaf is cool and then
remove the paddle with a wooden utensil

to avoiddamage to thenon­stick surface. If you need to aid removal of bread from
the panuse onlywooden or heatproofplastic utensils.

13. Leave thebread on arack to cool. Makesure the
paddle hasbeen removedbefore slicing thebread.

The next few pages contain a series of recipes to help
you get acquainted with the facilities available on your
new Breadmaker. If you are to get the best results it is
vital that your measurements are careful and accurate
as small differences inkey ingredients can have a huge
effect onthe finalresult.

Use a clear container for measuring liquids and
measure at eye level. If you measure from above or
below you will not get an accurate
reading. The measuring cup
provided has scales marked in
cups, millilitres (ml) and fluid
ounces (fl.oz.) to help you measure
the ingredients correctly. Always fill
the liquid to themarked line.

If you are measuring dry ingredients by weight, use a
good pair ofkitchen scales calibrated in grammes(and
Imperial ifyou prefer).

Where the abbreviations tsp. (teaspoon) and
tbsp. (tablespoon)appear in the recipesthey refer to the
supplied measuring spoon. Use this spoon as other
utensils may not yield the correct amounts. Spoon
measurements must be . Rounded or heaped
measures maynot yieldthe proper results.

Note:

Note:

This appliesespecially whenusing the delaytimer.

When the Breadmaker is operating only open
the lid at the prescribed places in the baking cycle.
Failure toobserve this willaffect the quality ofthe bread,
especially itsability torise properly.

exactly

level

3:10

14. Always unplugthe appliance afteruse.

NOTE:

The capacity of the Breadmaker is sufficient to bake a 900g
loaf, or to raise the equivalent amount of dough for baking
elsewhere. Do not exceed this amount otherwise the
mechanism may bedamaged, or the doughmay rise through
the appliancelid.

8. Press the START/STOP button to start the
machine. When the program is completed the display
shows and the appliance will beep 10 times.

or the

supplied paddlepuller tool

0:00 The

1hour “Keep Warm” timeis notdisplayed.

Page 6 Page 7

tsp.

(teaspoon)

tbsp.

(tablespoon)

1: Set the display time to 11:00.
(The time difference between now
and whenyou wantthe bread)

2a: Press to add time in 10 minute
steps.

2a: Press todeduct time in 10 minute
steps.

3: Press START/STOP to start time
delayed baking

START
STOP