Tower Hobbies T11001 Safety And Instruction Manual

Download

Page 1

Safety and Instruction Manual

PLEASE READ CAREFULLY

*Subject to registering Your Extended Guarantee online at www.towerhousewares.co.uk.

Gluten Free

Digital Bread Maker

T11001

Page 2

1912 Midland Metal Spinners was founded by

George Cadman, who was then 65 years old, as

a metal holloware manufacturing company, in St.

Mark’s Street, Wolverhampton. They later moved

into the Tower and Fort Works in Pelham Street,

which ultimately gave rise to the famous Tower

brand name.

1937 Tower exhibited some of their latest holloware

designs at the British Industries Fair. As you can

see from the original poster, their stand No. A410

must have been a great sight as it promoted their

“Beautiful, inexpensive, untarnishable Plate, at

prices all can afford to pay”.

1961 Tower became one of the largest

manufacturers of aluminium holloware, electric

kettles, tea pots and other household articles with

over 1,000 employees.

1974 Russell Hobbs took ownership of the

expanding Tower brand.

Healthier, Easier & Cheaper

Nothing beats the delicious taste of home-made

bread and with the Tower Digital Bread Maker

you get perfect results every time. All mixing,

rising and baking takes place in a single elegant

easy to control unit. Have fun experimenting with

wholemeal bread, seeded loaves, granary bread,

traditional white bread buns, rolls and much more.

The gluten free option means everyone can enjoy

the taste of fresh, homemade bread.

Page 3

Safety and Instruction Manual

Helpline: +44 (0) 844 984 0055

CONTENTS:

Please read this Manual carefully BEFORE using the Digital Bread Maker for your own safety.

Thank you for purchasing the Tower GlutenFree Digital Bread Maker from the Tower range of products.

It has been designed to provide many years of trouble-free baking. There are many benets to using a Tower Digital Bread Maker:

• Choice of light, medium or dark crust.

• Automatic 1 hour keep warm function.

• 13 hour timer with LED display.

• Non-stick pan and kneading blade.

• Stylish stainless steel exterior.

• Viewing window to allow you to check on your bread without opening the lid and disturbing the baking process.

• Includes an express bake function to make baking bread quicker and easier than ever.

• 13 digital programs including a gluten free option.

• 3 loaf sizes available.

Contents:

1. Specications

Components and structure

Technical information

2. ImportantSafetyInformation

3. UsingyourTowerAppliance

4. Recipes

5. TroubleShooting&Faq’s

6. Cleaning&Care

7. Recycling

8. WiringSafety

9. WarrantyInformation

10. YourReceipt

SeebackpageforCustomerService Information

Page 4

Components

This box contains:

Paddle (not shown)

Measuring cup (not shown)

Measuring spoon (not shown)

Instruction Manual

Control Panel

StructureofyourAppliance:

1. Lid

2. Inspection Window

3. Bread Pan

4. Control Panel

5. Drive Shaft

1SPECIFICATIONS:

Loaf Size

Selector

Selector Select one of

the 13 menus

Menu Chart

Delay Time

Setting Buttons

Increase Decrease

Crust Indicators

1.0lb 1.5lb

Preheat

Timer

Knead

Rest

Light

Medium Dark

Rapid

End

Warm

Bake

Rise

2.0lb

Loaf Size

Crust Color

Menu Select

Start/ Stop

Delay Time

Loaf Size Indicator

Baking Status

Indicators

3 25

TIMER

1. Basic

2. French

3. Whole Wheat

4. Sweet

5. Express Bake (750g)

6. Express Bake (1000g)

7. Quick

8. European

9. Dough

10. Bagel Dough

11. Jam

12. Bake

13. Gluten Free

Crust Color

Light, Medium,

Dark, Rapid Bake

500g,

750g,1kg

Start/Stop

Button

Page 5

Safety and Instruction Manual

Helpline: +44 (0) 844 984 0055

Technical Data

Description: Gluten Free Digital Bread Maker Model: T11001 Rated Voltage: 220V-240V ~ 50/60Hz Power Consumption: 650 Watts

Documentation

We declare that this product conforms to the following product legislation in accordance with the following directive(s):

2004/108/EC Electromagnetic Compatibility Directive. 2006/95/EC Low Voltage Directive. 2011/65/EU Restriction of Hazardous Substances Directive. 1935/2004/EC Materials & Articles in Contact With Food (LFGB section 30 & 31).

RKW Quality Assurance, United Kingdom.

Guarantee

Spare parts are guaranteed for 1 year from date of purchase.

The main body and housing are guaranteed for the extended free warranty subject to registration.

If any defect arises due to faulty materials of workmanship, the faulty products must be returned to the place of purchase.

Refund or replacement is at the discretion of the retailer.

Should you encounter problems or require a replacement part, contact The Tower Customer Service Department on: +44 (0) 844 984 0055.

Any necessary spare parts may be ordered from the Tower website.

Your warranty becomes void should you decide to use non Tower spare parts. Spare parts can be purchased from www.towerhousewares.co.uk

Page 6

Please read these notes carefully BEFORE using your Tower appliance

• Check that the voltage of the main circuit corresponds with the rating of the appliance before operating.

• If the supply cord or appliance is damaged, stop using the appliance immediately and seek advice from the manufacturer, its service agent or a similarly qualied person.

• Do not let the cord hang over the edge of a table or counter or let it come into contact with any hot surfaces.

• Do not carry the appliance by the power cord.

• Do not use any extension cord with this appliance.

• Do not pull the plug out by the cord as this may damage the plug and/or the cable.

• Switch off at the wall socket then remove the plug from the socket when not in use or before cleaning.

• Switch off and unplug before tting or removing tools/ attachments, after use and before cleaning.

• Close supervision is necessary when any appliance is used by or near children.

• Children should not play with the appliance.

• 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 given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved.

• Cleaning and user maintenance should not be undertaken by children without supervision.

• Take care when any appliance is used near pets.

• Do not use this product for anything other than its intended use.

2IMPORTANTSAFETYINFORMATION

Page 7

Safety and Instruction Manual

Helpline: +44 (0) 844 984 0055

• This appliance is for household use only.

• VERY IMPORTANT: Do not immerse in water or other liquids or use near wash basins or sinks any part of the motor assembly. Ensure that the appliance base does not get wet (water splashes etc.) and do not operate it with wet hands.

• Always fully unwind any cord to avoid overheating.

• Directly after bread making the appliance is HOT. Always use oven gloves when touching the Bread Maker or the bread pan after baking.

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

• At least 100mm clearance must be provided on all sides of the Bread Maker.

• The appliance is not intended to be operated by means of an external timer or separate remote-control system.

• Do not cover the Bread Maker when in use.

• Do not use attachments or accessories not recommended by the manufacturer.

• Do not operate the Bread Maker empty.

• Do not dent or damage the bread pan. The Bread Maker will not operate properly 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 overow.

• There are no user serviceable parts in your Bread Maker. Unauthorised dismantling or servicing will void the product warranty.

• In the unlikely event the appliance develops a fault, stop using it immediately and seek advice from the service department:

+44 (0) 844 984 0055

Page 8

3USINGYOURAPPLIANCE

Removingthepan:

1. Open the lid.

2. Lift the handle and hold it with both hands.

3. Ease the pan out of the bread maker smoothly.

4. Make sure the drive shaft in the bread pan is clean and free from crumbs or pieces of dough.

Paddle

Fit the paddle on to the drive shaft in the bread pan before use.

FillingwithIngredients:

1. Ensure you have all the ingredients to hand.

2. Carefully ll the pan making sure you don’t leave any ingredients out.

3. When lling, it is essential that the ingredients are lled in the prescribed order, otherwise the bread will not be properly baked.

IMPORTANT: The capacity of the Breadmaker is sufcient to bake a 2lb loaf, or to raise the equivalent amount of dough for baking elsewhere. Do not exceed this amount otherwise the mechanism may be damaged, or the dough may rise through the lid.

4. The ingredients should be at a warm room temperature (20º-25ºC). If the room is cold (below 18ºC), use warm water (40ºC) to make sure the yeast ferments fully. To gauge the temperature if you do not have

a thermometer, heat some water and slowly add this to a jug of cold water until the resulting temperature is barely warm to the touch.

5. Measure and add the water to the pan. Next add the salt and the other dry ingredients. Finally add the yeast.

6. It is essential to keep the yeast away from the salt and the water before mixing commences or the bread will not rise properly.

7. Clean off any spills around the outside of the bread pan and lower it into the breadmaker, reversing the process described earlier. Push down at the sides and ensure the pan is rmly slotted in place.

Controlsandprograms:

1. Ensure that you understand the functions of your Bread-maker before use as an incorrect selection will affect the quality of the bread.

2. Plug the Bread-maker into the mains. The Control Panel display will mlight up and the unit is now operational.

3. When you power the Bread-maker, the display sets to Basic and Medium Crust. The default loaf size is 2lb and the display indicates 3:25, which means that the bread-maker will take 3 hours and 25 minutes to complete the program. This setting is illustrated above

Page 9

Safety and Instruction Manual

Helpline: +44 (0) 844 984 0055

BasicSequenceofOperations:

A: Choose a Program with the MENU button.

B: Select the Loaf Size (as needed).

C: Select the Crust Colour (as needed).

D: Press the Start/Stop button to start the machine.

Menuselection:

• Press the MENU button repeatedly to select a Program.

• The tables at the end of this manual help explain the processes of your breadmaker.

• Menus 1-3 offer you the choice of Loaf Size and a choice of Standard or Rapid programs. These are selected by repeatedly pressing the COLOUR button.

• The Standard program: Press the Colour button to choose Light, Medium or Dark crust.

• The Rapid programme: Press the Colour button to select ‘Rapid’. This programme has the same steps as the standard programme but many processes are accelerated, producing a denser loaf in a shorter time.

1: BASIC

For baking white and mixed grain bread.

Standard Program: Light, Medium, or Dark crust.

1lb loaf 3h 13m

1.5lb loaf 3h 18m

2lb loaf 3h 25m

The Bread-maker kneads the dough three times. After the second kneading the Bread

Maker beeps to indicate that additional ingredients may now be added.

1a. RAPID BASIC

For baking white and mixed grain bread.

Rapid Program: No crust control

1lb loaf 2h 12m

1.5lb loaf 2h 17

2lb loaf 2h 24

The number of stages is the same as the Standard program but the rise and nal kneading times are reduced. This produces a more dense bread.

2: FRENCH

For preparing French white bread.

Standard Program: Light, Medium, or Dark crust.

1lb loaf 3h 30m

1.5lb loaf 3h 32m

2lb loaf 3h 35m.

The Bread-maker has longer rising and baking times, so the bread gets a thicker crust.

2a. RAPID FRENCH

Rapid Program: No crust control.

1lb loaf 2h 30m

1.5lb loaf 2h 32m

2lb loaf 2h 35m

The rise and nal kneading times are much reduced. This produces a more dense and less crusty bread.

Page 10

3: WHOLE WHEAT

For preparing wholemeal bread.

Standard Program: Light, Medium, or Dark crust.

1lb loaf 3h 43m

1.5lb loaf 3h 45m

2lb loaf 3h 48m

The dough is preheated before the kneading and rising process. After the second kneading the Bread-maker beeps indicating additional ingredients may be added. We recommend you choose the ‘dark’ crust with this option to get a crunchy crust.

3a. RAPID WHOLE WHEAT

Rapid Program: No crust control.

1lb loaf 2h 28m

1.5lb loaf 2h 30m

2lb loaf 2h 33m

The number of stages is the same as the Standard program but the preheating, rising and nal kneading times are reduced. This produces a chewier bread.

4: SWEET

For preparation of sweet yeast breads.

1lb loaf 3h 17m

1.5lb loaf 3h 22m

2lb loaf 3h 27m

6: EXPRESS BAKE

The Bread Maker bakes the bread in 58 minutes.

1.5lb loaf 58m

2lb loaf 58m

The bread is denser in texture with this setting. You should use water slightly hotter, around 4850°C and use a cooking thermometer to gauge water temperature.

7: QUICK

For recipes with baking powder.

2lb loaf 1h 43m

(2lb loaf setting only)

The Bread-maker 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 a rubber spatula to avoid our lumps.

8: EUROPEAN

For making traditional European breads.

2lb loaf 3h 55m

Traditional German, Scandinavian and Eastern European ‘Sour-dough’ whole-wheat or wholewheat/rye breads require longer proving and baking times. Use this menu to make a dense traditional “Hausbrot” loaf.

9: DOUGH

For preparation of different types of dough, for shaping and baking.

Total Program Time: 1h 30m

The pan is not heated and the loaf size and crust selector are inoperative.

Page 11

Safety and Instruction Manual

Helpline: +44 (0) 844 984 0055

10: BAGEL DOUGH

For the specic preparation of bagel dough for shaping and baking elsewhere.

Total Program Time: 2h

11: JAM

For making jam.

Total Program Time: 1h, 5m

Place the ingredients in the pan and the machine will stir and heat the jam. Monitor the jam to make sure it is not over cooked. Switch the machine off manually if there is time remaining on the program when the jam is cooked.

12: BAKE

For baking dough that has been previously raised.

Total Program Time: 1h

Re-bake or warm previously baked bread. If you are reheating bread, check the loaf regularly and switch off manually if necessary.

13: GLUTEN FREE

This program should be used when baking Gluten Free and Yeast Free bread.

2lb loaf 2h 17m

(Only a 2lb loaf can be made on this program)

Please use only Gluten Free and Yeast Free our for this program.

The“KeepWarm”function:

When the baking cycle has ended the Breadmaker keeps the bread warm for one hour. After one hour the Bread-maker will automatically switch off. This function is unavailable in functions where no baking takes place

TheDelayTimer:

The time delay function allows you to delay the nish time of some programs by up to 13 hours, depending on the length of the baking cycle. Programs 1-4 and 8 can be combined with the time delay function. If the dough contains milk, fruit or onions, do not select the time delay function, but bake the dough immediately.

Setting the Delay Timer:

Example: It is 8.00 p.m. and you want to have fresh bread (using the Basic setting) at 7.00 a.m. The difference between now (8:00 p.m.) and 7:00 a.m. is 11 hours.

1. Plug the bread-maker in.

2. Set the time to 11:00 (The difference between now and when you want the bread).

3. Press

to add or deduct time in 10

Minute steps.

4. Press START/STOP.

The timer icon appears at the top left of the display screen to show that timer operation is in progress. The timer display shows in hours and minutes the total time left until the bread is ready (including any delay added and the program time). Press the START button to commence the timer countdown. If you set the timer incorrectly and press START, you can switch off and set the delay period again provided the programme has not started.

Start,stop&safetycut-out:

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, and the timer display will count down.

Page 12

StoppingtheBread-makerinan Emergency:

Keep the START/STOP button depressed for 3 seconds. Only do this in an emergency, as the machine will reset to the beginning of its program: you must then begin again and the ingredients may be ruined.

AddingIngredients:

If the Bread Maker program menu is set at Basic, French or Whole Wheat beeps are heard during the second kneading process to inform you when extra ingredients may be added.

During bread making, open the lid of the Breadmaker only at the times specied. If the lid is opened at any other time, the quality of the bread may be adversely affected.

MemoryRecall:

If the power supply is temporarily interrupted, the process of bread making will continue automatically when power is restored. If the power cut exceeds 11 minutes the Bread Maker must be restarted manually.

If the process has gone no further than the kneading phase when the power supply is cut off, you may press the “START/STOP”button and re-start the program.

ColdWeather:

Although the Bread-maker works perfectly well at low temperatures, if your kitchen is cold the bread may not be satisfactory.

Bread should be baked in an ambient temperature around 20ºC (70ºF).

WhenTheBreadHasBaked:

When the program is completed the display shows 0:00 and the appliance beeps 15 times. The pan may now be removed from the Breadmaker.

Lift the lid using a pair of oven gloves, remove the pan from the Bread Maker.

Place the bread pan on a heatproof surface and leave it for 10 minutes. Invert the bread pan over a breadboard or other heat resistant surface and tap the bread pan lightly to release the bread.

Allow the bread to cool on a heatproof rack before use. If the paddle has got stuck in the loaf, remove it with a melamine fork or other suitable tool.

Note: Always use a rack. If you leave the bread to cool on a normal work surface, water vapour in the bread will not evaporate and the bottom of the loaf may be spoiled.

Bread-makerOperatingSequence:

1. Open the lid and remove the baking pan. Lift the pan out and place it on the work surface.

2. Attach the paddle to the spindle inside the pan.

3. Measure the ingredients as required and add them all into the pan. There is no need to mix the ingredients beforehand, the Bread-maker will do this.

4. When adding the yeast to the baking pan, take care that the yeast does not come into contact with the water or any other liquid as it will activate immediately. This is particularly important when using the delay timer.

Note: All our recipes are based on yeast specially intended for Bread Makers, available in sachet form.

Page 13

Safety and Instruction Manual

Helpline: +44 (0) 844 984 0055

5. Do not overll the baking pan. This will affect the bread and may damage the appliance.

6. Using the pan handle place the baking pan in the Bread-maker and close the lid of the appliance.

7. Plug the appliance into the power supply (you will hear one long beep).

8. The appliance will automatically be set to the BASIC program.

9. Select the program, weight and crust as required.

10. Press START/STOP to start the machine.

Note: When the Bread-maker is operating open the lid only at the prescribed places in the baking cycle. Failure to observe this will affect the quality of the bread.

11. When the program is completed the display shows 0:00 and the appliance will beep 10 times.

12. The “keep warm” function will now operate for a further hour. After this period the Bread Maker will again beep 10 times and then switch off. For best results, stop the Bread Maker with the START/STOP button and remove the baking pan within the keep warm period.

13. Use oven gloves to remove the pan.

14. Let the pan cool for about 10 minutes out of the machine in normal orientation. This is particularly important for the heavier breads.

15. Turn the pan upside down and gently tap or shake the bread from the pan. Occasionally, the paddle will stay in the loaf; wait until the loaf is cool and then remove the paddle with a wooden utensil to avoid damage to the non-stick surface. If you need to aid removal of bread from the pan use only wooden or heatproof plastic utensils.

16. Leave the bread on a rack to cool. Make sure the paddle has been removed before slicing the bread.

17. Always unplug the appliance after use.

WeighingandMeasuringIngredients:

The Bread Maker can bake a 2lb loaf, or raise the equivalent amount of dough for baking.

Do not exceed this amount or the mechanism may be damaged, and/or the dough may rise through the appliance lid.

BakingwithyourBreadMaker:

The next few pages contain a series of recipes to help you get acquainted with the facilities available on your new Bread Maker. If you are to get the best results it is vital that your measurements are careful and accurate as small differences in key ingredients can have a huge effect on the nal result.

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 uid ounces (.oz.) to help you measure the ingredients correctly. Always ll the liquid exactly to the marked line.

Note: Where the abbreviations tsp. (teaspoon) and tbsp. (tablespoon) appear in the recipes they refer to the supplied measuring spoon. Use this spoon as other utensils may not yield the correct amounts.

Spoon measurements must be level. Rounded or heaped measures may not yield the proper results.

Page 14

Check this chart for basic imperial to metric conversions of weights.

Metric Imperial US cups

250ml 8 oz 1 cup

180ml 6  oz 3/4 cup

150ml 5 oz 2/3 cup

120ml 4 oz 1/2 cup

75ml 2 1/2 oz 1/3 cup

60ml 2 oz 1/4 cup

30ml 1 oz 1/8 cup

15ml 1/2 oz 1 tablespoon

Imperial Metric

1/2 oz 15g

1 oz 30g

2 oz 60g

3 oz 90g

4 oz 110g

5 oz 140g

6 oz 170g

7 oz 200g

8 oz 225g

9 oz 255g

10 oz 280g

11 oz 310g

12 oz 340g

13 oz 370g

14 oz 400g

15 oz 425g

1 lb 450g

FoodAllergies

Important Note: Some of these recipes may contain nuts and/or other allergens. Please be careful when making any of our sample recipes that you are NOT allergic to any of the ingredients. For more information on allergies, please visit the Food Standards Agency’s website at:

www.food.gov.uk

Recipes for your Bread Maker

Here is a selection of recipes. The recipes use

fast action or easy bake dried yeast intended

for Bread Makers. When adding ingredients

add the water rst, followed by any other liquid

and semi-liquid ingredients. Next add the our

followed by the other dry ingredients.

Tap the pan lightly on all sides to settle the

our. This prevents the yeast from coming into

contact with the liquids. Finally add the yeast in

a small heap in the centre of the pan.

The recipe quantities are sufcient to bake a

1.5lb loaf. Scale them up for larger loaves.

To avoid conicts with different measuring

systems the amounts are based on the

supplied measuring cup and spoon. The cup is

calibrated in cups, ounces and ml. The spoon

is calibrated in tablespoon (tbsp-15g) and

teaspoon (tsp-5g) quantities.

Page 15

Safety and Instruction Manual

Helpline: +44 (0) 844 984 0055

White Bread

Use Basic or Quick Programme.

Onion Bread

Use Basic or Quick Programme.

Cheese & Onion Bread

Use Basic or Quick Programme.

Ingredients

• 1

⁄3

cups water at room temp.

• 1tbsp vegetable cooking oil

• 1 tsp salt

• 3

⁄3 cups strong white bread our

• 1 tsp white sugar

• 2 tsp dried yeast

Ingredients

• 1

⁄3

cups water at room temp.

• 1 tsp salt

• 1 tbsp powdered milk

• 3

⁄3

cups strong white bread our

•

⁄3

cup dried onion akes

• 12g (½oz.) butter, chopped into pieces

• 1 tsp sugar

• 2 tsp dried yeast

Ingredients

• 1

⁄8

cups milk

• 1 tbsp extra virgin olive oil

• ¾ cup 75g (3oz) grated mature cheddar cheese

• ½ onion (nely grated / food processed

• 1 tsp salt

• 1 tsp sugar

• 3

⁄3

cups strong white bread our

• ½ tsp mustard powder

• 2 tsp dried yeast

WhiteBreadVariations

The ingredients listed below are additional to the white bread mix unless otherwise stated.

• 1½ ts nutmeg

• 1 – 2 tbsp grated orange peel

• 2 – 4 tbsp dried cranberries

• 1 – 2 tbs orange marmalade

Cheese

Reduce water slightly if the cheese has a high moisture content.

• ¾ cup grated cheese

Date

Add after the second kneading when the machine beeps.

• ½ cup chopped dates

Potato

Add after the second kneading when the machine beeps.

•

⁄3

cup dried potato akes

• 1 – 2 tsp dried parsley

Page 16

Garlic Bread

Use Basic or Quick Programme.

Rye Bread

Use Basic or Quick Programme.

Ingredients

• 1

⁄8 cups water at room temp

• 2 tbsp olive oil

• 1½ tsp salt

• ¾ tsp garlic (fresh pressed)

• 3 cups strong white bread our

• 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

Ingredients

• 1cup water at room temp

• 1 ¼ tsp salt

• 4 tsp vegetable oil or butter

• 2 ¼ cups strong white bread our

• ¾ cup rye our

• 2 ½ tbsp sugar

• 1 tbsp cornmeal

• 1 ½ tsp caraway seeds

• 2 tsp dried yeast

Granary Bread

Use Basic or Quick Programme.

Ingredients

• 1

⁄3

cups water at room temp

• 1 tbsp vegetable cooking oil

• 1 tsp salt

• 3

⁄3

cups granary bread our

• 1 tsp white sugar

• 2 tsp dried yeast

French Bread

Use French Programme.

Carrot Bread

Use Basic or Quick Programme.

Ingredients

• 1¼ cups water at room temp

• 1½ tsp salt

• 3 cups strong white bread our

• 1½ tsp sugar

• 2 tsp dried yeast

Ingredients

• ¾ cup water at room temp

• ¼ cup plain yoghurt

• 1 cup carrots (grated)

• 2 tbsp honey

• 2 tbsp molasses (or dark brown muscovado sugar)

• 2¼ cups strong white bread our

• 1 cup wholemeal bread our

• 1 tbsp dried milk

• 1½ tsp salt

• ¼ cup walnuts (chopped)

• 1½ tsp dried yeast

Banana Bread

Use the Whole Wheat Programme set to Light.

Ingredients

•

⁄3

cup water at room temp

• 1 tbsp vegetable cooking oil

• 1 tsp salt

• 3 tbsp honey

• 1

⁄8

cups wholemeal bread our

• ¾ tsp vanilla essence

• ½ cup mashed banana

• 2 tbsp butter (chopped into pieces)

• 2 tbsp dried milk

• 2½ cups strong white bread our

• 1 tsp white sugar

• 2 tsp dried yeast

Page 17

Safety and Instruction Manual

Helpline: +44 (0) 844 984 0055

Tomato Bread

Use Basic or Quick Programme.

Swiss Buns

Use the Dough Programme.

Pizza Dough

Use the Dough Programme.

Focaccia

Use Basic or Quick Programme.

Ingredients

• 1 cup* water at room temp

• 2 tbsp olive oil

• ½ tsp salt

• 3

⁄3 cups strong white bread our

• 30 g (2¼oz) sundried tomatoes

• ½ tsp dried yeast

* Made up from the water used to soak the tomatoes plus fresh water. (see below) Firstly, soak the tomatoes in a little hot water for 15 min. Drain and chop into pieces, reserving the water. You can add the tomatoes together with all the other ingredients at the beginning of the programme. This will give a blended character to the loaf. Alternatively, you can add the tomatoes midway through the cycle. This will retain their individual character and give more avour to the bread.

Ingredients

•

⁄3

cup water at room temp

• 2 eggs, beaten

• 2 tbsp margarine

• 3 cups strong white bread our

• 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 re-prove for 10 -20 mins (see pizza dough, above).

Ingredients

• 1½ cups water at room temp

• 2½ tbsp olive oil

• 4½ cups strong white bread our

• 2½ tbsp sugar

• 1½ tsp salt

• 2¼ tsp dried yeast

This should be sufcient for three 12” (300mm) Pizza bases. Roll into circles on a oured surface and pinch the edges up to form a rim. Place on a greased baking sheet, cover with the pizza toppings of your choice and bake at Gas Mk.6 / 200ºC /400ºF for 15 mins. If desired, you can re-prove the dough for 10 - 20 mins. By covering the formed base with a cloth and leaving it in a warm place on the greased baking sheet before adding toppings. more avour to the bread.

Ingredients

•

⁄3

cup water at room temp

• 2 tbsp olive oil

• 1 tsp salt

• 2¼ cups strong white bread our

• 2 tsp mixture of freshly chopped thyme, marjoram and sage

• 1 tsp white sugar

• 1 tsp dried yeast

This will make a small (approx. 500g) rounded loaf. If you use dried herbs, reduce the quantity by half as dried herbs have a stronger avour.

Page 18

Wholemeal Bread

Recipe 1: Use the Whole Wheat Programme.

• 1

⁄3 cups water at room temp.

• 1 tbsp vegetable cooking oil

• 1 tsp salt

• 3

⁄3 cups wholemeal bread our

• 1 tsp white sugar

• 2 tsp dried yeast

Recipe 2: Use the Whole Wheat Programme.

• 1 ½ cups water at room temp.

• 2 tbsp vegetable cooking oil

• 1 ½ tsp salt

• 4 ½ cups wholemeal bread our

• 3 tbsp dried milk (optional)

• 2 tbsp white sugar

• 2 ¾ tsp dried yeast

Recipe 3: Use the Basic Programme.

• 1

⁄3 cups water at room temp

• 1 tbsp vegetable oil or

• 12g (½oz) butter (chopped into pieces)

• 2 tsp salt

• 3

⁄3 cups wholemeal bread our

• Pinch white sugar

• 2 tsp dried yeast

Gluten Free: Use Programme 13.

To Bake a 1000g loaf.

• 310ml Water

• 3 tbsp Sugar

• 2

⁄2 tsp Table salt

• 3 tbsp Vegetable oil

• 450g Gluten free Flour (can be a mixed our)

• 1

⁄2 tsp Yeast Powder

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

Have all the ingredients been added?

Have all the ingredients been accurately measured?

Was the yeast in contact with any liquid or salt before the program started?

Has the correct program been used?

Has the delay timer been properly set?

Has the mains been switched off during the cycle?

Was the lid opened at the wrong point in the cycle?

Was the water temperature correct?

Was the Bread Maker in a very cold kitchen when the program started?

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

Did you cool the bread on a rack?

Page 19

Safety and Instruction Manual

Helpline: +44 (0) 844 984 0055

Menu Tables

MENU 1: BASIC Standard Menu (all crust colours) Rapid Menu

Loaf Size 1lb 1.5lb 2lb 1lb 1.5lb 2lb

Total Time (hrs:min) 3:13 3:18 3:25 2:12 2:17 2:24

Knead 1(min:sec) 5m 5m 5m 5m 5m 5m

Rest (min:sec) 5m 5 m 5 m 5m 5m 5m

Knead 2 (min:sec) 20m 20m 20m 20m 20m 20m

Rise1(min:sec) 39m 39 m 39 m 15m 15m 15m

Knead 3 (min:sec) 10s 10s 10s 10s 10s 10s

Rise 2 (min:sec) 25m 50s 25m 50s 25m50s 8m50s 8m50s 8m50s

Knead 4 (min:sec)) 15s 15s 15s 10s 10s 10s

Rise 3 (min:sec) 49m45s 49m45s 49m45s 29m50s 29m50s 29m50s

Bake (min:sec) 48m 53 m 60m 48m 53m 60m

"Keep Warm” Time 60min 60min 60min 60min 60min 60min

Timer Operation Yes Ye s Yes Yes Ye s Ye s

MENU 2: FRENCH Standard Menu (all crust colours) Rapid Menu

Loaf Size 1lb 1.5lb 2lb 1lb 1.5lb 2lb

Total Time (hrs:min) 3:30 3:32 3:35 2:30 2:17 2:35

Knead 1(min:sec) 5 m 5 m 5 m 5 m 5m 5 m

Rest (min:sec) 5 m 5 m 5 m 5 m 5m 5 m

Knead 2 (min:sec) 20 m 20 m 20 m 20 m 20m 20

Rise1(min:sec) 39 m 39 m 39 m 15 m 15m 15

Knead 3 (min:sec) 10s 10s 10s 10s 10s 10s

Rise 2 (min:sec) 30m50s 30m50s 30m50s 15m50s 8m50s 15m50s

Knead 4 (min:sec)) 10s 10s 10s 10s 10s 10s

Rise 3 (min:sec) 59m50s 59m50s 59m50s 38m50s 29m50s 38m50s

Bake (min:sec) 50 m 52 m 55 m 50 m 53m 55

"Keep Warm” Time 60min 60min 60min 60min 60min 60min

Timer Operation Yes Ye s Yes Yes Ye s Ye s

Page 20

WHOLE WHEAT Standard Menu (all crust colours) Rapid Menu

Loaf Size 1lb 1.5lb 2lb 1lb 1.5lb 2lb

Total Time (hrs:min) 3:43 3:45 3:48 2:28 2:30 2:33

Preheating (min:sec) 30 m 30 m 30 m 5 m 5 m 5 m

Knead 1(min:sec) 5 m 5 m 5 m 5 m 5 m 5 m

Rest (min:sec) 5 m 5 m 5 m 5 m 5 m 5 m

Knead 2 (min:sec) 15 m 15 m 15 m 15 m 15 m 15 m

Rise1(min:sec) 49 m 49 m 49 m 24 m 24 m 24 m

Knead 3 (min:sec) 10s 10s 10s 10s 10s 10s

Rise 2 (min:sec) 25m50s 25m50s 25m50s 10m50s 10m50s 10m50s

Knead 4 (min:sec)) 10s 10s 10s 10s 10s 10s

Rise 3 (min:sec) 44m50s 44m50s 44m50s 34m50s 34m50s 34m50s

Bake (min:sec) 48 m 50 m 53 m 48 m 50 m 53 m

"Keep Warm” Time 60min 60min 60min 60min 60min 60min

Timer Operation Ye s Ye s Yes Yes Ye s Ye s

GLUTEN FREE Standard Menu Program 13

Loaf Size 2lb

Timer (hrs:min) Yes

Preheating (min:sec) 0 m

Knead 1(min:sec) 5 m

Rest (min:sec) 0 m

Knead 2 (min:sec) 12 m

Rise1(min:sec) 0 m

Knead 3 (min:sec) 0s

Rise 2 (min:sec) 0s

Shape (min:sec)) 0s

Rise 3 (min:sec) 60s

Bake (min:sec) 60 m

"Keep Warm” Time 60 m

Total Timer 2:17

Menu Tables

Page 21

Safety and Instruction Manual

Helpline: +44 (0) 844 984 0055

Sweet

Express1

Express2

Quick

European

Dough

10:

Bagel

11:

Jam

12:

Bake

Loaf Size 1lb 1.5lb 2lb 1lb 2lb 2lb 1.5lb

Total Time (hrs:min)

3:17 3:22 3:27 0:58 0:58 1:43 3:55 1:30 2:00 1:05 1:00

Preheat (min:sec)

30m

Knead 1 5m 5m 5m 15m 15m 3m 5m 5 m 20 m 15 m

Rest 5m 5m 5m 5m 10m 5 m

Knead 2 20m 20m 20m 5m 20m 20 m 10m

Rise1 (min:sec)

39m 39m 39m 39m 60 m

Knead 3 10s 10s 10s 10s

Rise 2 (min:sec)

25:50 25:50 25:50 25:50

Knead 4 5s 5s 5s 10s

Rise 3 (min:sec)

51:55 51:55 51:55 8:00 8:00 44:50 90:00

Bake 50m 55m 60m 35m 35m 90m 60m 50m 60m

"Keep Warm” Time

60min 60min 60min 60min 60min 60min 60min

Timer Operation

Yes Ye s Yes Yes

All loaf sizes are approximate.

Page 22

The Basics Of Bread Making

An understanding of ingredients and their interaction is essential to good bread making. This short guide will help you understand some of the processes and the materials used.

Flour:

is the essential ingredient. It should be fresh, and stored in cool, dry conditions, preferably in an airtight jar. Use only bread making our.

General-purpose ours do not contain enough gluten to produce well structured bread.

Wholemeal wheat our contains the whole grain. This results in heavier denser loaves than bread made with white bread our, and takes longer to rise - use the Wholemeal settings for best results.

Flours such as oatmeal are often added to bread ours to make speciality loaves. Many of these ours contain no gluten so they cannot be used entirely on 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 are occasions when you may have to adjust the dough.

You may do this a few minutes into the kneading cycle. Open the Bread Maker lid and gently touch the dough. It should feel very slightly sticky. If it is sloppy, add a little our (½

-1 tablespoon). Allow this to work in and recheck if necessary. If the dough is too dry, add the same amount of lukewarm water. Re-check if necessary.

As you gain experience, you will get to know the feel of good dough. It should be soft and smooth with the faintest sticky feel, but should leave no residue when turned out of the pan, as in our recipes for doughnuts and other recipes blended on the Dough programme.

The only time you can adjust the quality of the dough is during the kneading cycle. Once baking commences do not lift the lid or the bread may spoil.

Milk:

Whole, semi-skimmed or skimmed milk can be used in bread making 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 with yeast.

Liquid Quantities:

Milk can usually be substituted for water in most recipes, but the quantity may need to be adjusted - usually slightly higher. If dried milk features in the recipe, leave it out when substituting milk for water.

Flour is absorbent, its texture will vary to some extent with the prevailing atmospheric conditions. The amount of 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. Insufcient liquid will result in a poorly structured, lumpy loaf.

If you are in any way unsure, it is good policy to monitor the dough while it is kneading, using the notes above.

Page 23

Safety and Instruction Manual

Helpline: +44 (0) 844 984 0055

Butter, Margarine, Cooking Fat and Oil:

These are interchangeable in bread making. Fats add avour and help the keeping properties of bread. If you wish to use margarine based or vegetable oil, ensure that you use the regular kind. Avoid the “light” varieties as they contain quite large amounts of water which will adversely affect the bread. If you are in doubt, read the small print on the container; this will indicate whether the product is suitable for bread making.

When substituting oil for butter, margarine or solid cooking fat, reduce the amount of liquid by around ¾ tbs. To compensate for the extra liquid content of the oil.

As you will see from our recipes, it is good practice to cut butter and solid fats into small pieces before using them.

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

Sugar:

Sugar provides food for the yeast, helps bread to rise and improves avour, structure and colour. Almost any kind of natural 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 to compensate. Articial sweeteners are not suitable for bread makin

Salt:

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. Use common table salt.

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.

Yeast:

Yeast is a micro-organism which feeds on sugars and starches in the bread mix producing carbon dioxide gas which in turn causes the bread to rise.

We recommend the use of dried fast-acting yeast which is intended for Bread Makers. The instructions on the sachet will tell you if the yeast is suitable for Bread Makers. Easyblend yeasts are readily available from all good supermarkets.

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

Page 24

The Basics Of Bread Making

Bread Mixes:

Follow the information for bread mixes on the bread mix packet. Please use programme 1, the basic soft setting when using bread mixes, based on a 1.5lb loaf.

There are 2 types of bread mixes currently available.

1. Just Add Water. These mixes are complete and they have all the necessary ingredients provided, even yeast. You only add water.

Important: Follow the packet instructions as some mixes contain more than the normal amount of yeast, which could over rise in the pan. Use 3 cups of mix maximum.

These mixes are more prone to over-rising and collapsing when the weather is hot and humid. Since these mixes are complete, we cannot advise how to adjust, as with our own recipes. Bake in the coolest part of the day , use water between 21-28°C

2. Just Add Flour And Water. These mixes have the necessary ingredients in separate sachets. Remember strong white bread our is required. A packet of this mix will produce a 1.5lb loaf.

Page 25

Safety and Instruction Manual

Helpline: +44 (0) 844 984 0055

5TROUBLESHOOTING&FAQ’S

Symptom Likely Cause Remedy

Bread rises too much

Too much yeast or our Not enough salt

Check ingredients carefully Ingredients old, out of date Reduce water content

Bread does not rise enough

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

Check yeast condition carefully. Only use sachet yeast. Keep ingredients separat

ed .Use fresh water at room temp. Use fresh bread our. Keep our dry and in a dark, cool place.

Bread has collapsed

Ingredients too warm Use water at room temp. And fresh

correctly stored ingredients.

Bread rose well but attened during baking

Too much water Ingredients not fresh Poor quality our

Reduce water slightly Do not exceed “use by” dates Use fresh proper bread our

Bread deformed after baking

Gluten content of our too low. Too much water

Use fresh proper bread our Reduce amount of water slightly

Texture lumpy or uneven

Flour to water ratio is incorrect. Texture lumpy or uneven Flour is damp or out of date

Check quantity and quality of all ingre

dients

Mushroom-like rough surface

Too much our, especially with white bread Excessive salt or sugar

Check quantity and quality of all ingredients

Bread is difcult to slice

Bread too warm Let bread cool on an open rack

Bread Maker beeps and displays E:00 or E:01

The internal temperature in the unit is too low or too high.

Unplug the unit, remove the pan, leave the lid open and wait until the Bread Maker has cooled down.

Display shows H:HH or E:EE after you have pressed START

The temperature sensor is inoperative.

Have the Bread-maker examined by a competent repair facility

Page 26

7RECYCLING

DISPOSAL OF THE UNIT

Appliances bearing the symbol shown here may not be disposed of in domestic rubbish. You are required to dispose of old electrical and electronic appliances like this separately.

Please visit www.recycle-more.co.uk or www.recyclenow.co.uk for access to information about the recycling of electrical items.

Please visit www.weeeireland.ie for access to information about the recycling of electrical items purchased in Ireland.

The WEEE directive, introduced in August 2006, states that all electrical items must be recycled, rather than taken to landll.

Please arrange to take this appliance to your local Civic Amenity site for recycling, once it has reached the end of its life.

6CLEANING&CARE

• Regular maintenance of your appliance will keep it safe and in proper operational order.

• Before Cleaning always disconnect the appliance from the mains supply.

• Wash removable parts in warm, soapy water then rinse and dry all parts.

• Regularly clean the outside of the appliance with a soft damp cloth and dry with a dry towel.

CAUTION: To prevent damage to the appliance do not use harsh solvents, alkaline cleaning agents, abrasive cleansers or scouring agents of any kind when cleaning.

• Do not immerse the motor unit or supply cord in water.

• Always check that the appliance is in good working order and that all removable parts are secure. Check the power supply cord and plug regularly for cuts or damage.

• When not in use store your appliance and all its accessories and, instruction manual in a safe and dry place.

IMPORTANT!

After cleaning allow to dry fully before using again. Do not use the appliance if damp. Ensure the appliance is completely clean and dry before storing.

Storage

To store your appliance: Unplug power cord from the power outlet and clean as above. Allow the appliance to dry fully.

Store on a at, dry level surface out of reach

of children.

Page 27

Safety and Instruction Manual

Helpline: +44 (0) 844 984 0055

8WIRINGSAFETYFORUKUSEONLY

IMPORTANT

As the colours in the mains lead of this appliance may not correspond with the coloured markings identifying the terminals in your plug, please proceed as follows:

The wires in the mains lead are coloured in accordance with the following code:

Blue neutral [N] Brown live [L]

Green/Yellow [EARTH]

Plug Fitting Details (Where Applicable). The wire coloured blue is the neutral and must be connected to the terminal marked [N] or coloured black.

The wire coloured brown is the live wire and must be connected to the terminal marked [L] or coloured red.

The wire coloured green/yellow must be connected to the terminal marked with the letter [E] or marked

On no account must either the brown or the blue wire be connected to the [EARTH] terminal

Always ensure that the cord grip is fastened correctly.

The plug must be tted with a fuse of the same rating already tted and conforming to BS 1362 and be ASTA approved.

If in doubt consult a qualied electrician who will be pleased to do this for you.

Non-Rewireable Mains Plug If your appliance is supplied with a nonrewireable plug tted to the mains lead and should the fuse need replacing, you must use an ASTA approved one (conforming to BS 1362 of the same rating).

If in doubt, consult a qualied electrician who will be pleased to do this for you.

If you need to remove the plug - disconnect it from the mains - and then cut it off the mains lead and immediately dispose of its safely. Never attempt to reuse the plug or insert it into a socket outlet as there is a danger of an electric shock.

WARNING:

This Appliance MUST be Earthed

FUSE

Page 28

9WARRANTY

This product is guaranteed for 12 months from the date of original purchase. If any defect arises due to faulty materials of workmanship, the faulty products must be returned to the place of purchase. Refund or replacement is at the discretion of the retailer.

The Following Conditions Apply:

• The product must be returned to the retailer with proof of purchase.

• The product must be installed and used in accordance with the instructions contained in this instruction guide.

• It must be used only for domestic purposes.

• It does not cover wear and tear, damage, misuse or consumable parts.

• Tower has limited liability for incidental or consequential loss or damage.

This guarantee is valid in the UK and Eire Only.

The standard one year guarantee is only extended to the maximum available for each particular product upon registration of the product within 28 days of purchase. If you do not register the product with us within the 28 day period, your product is guaranteed for 1 year only.

To validate your extended warranty, please visit www.towerhousewares.co.uk and register with us online. Alternatively, call our customer registration line on +(44) (0) 844 984 0055.

Please note that length of extended warranty

oered is dependent on product type and

that each qualifying product needs to be registered individually in order to extend its warranty past the standard 1 year. Extended warranty is only valid with proof of purchase.

Wehopethatyouwillenjoy

yourTowerBreadMaker

formanyyears.

Asathankyoufor

purchasingoneofour

fantasticproducts,

wearegivingyou3years

peaceofmind.

To receive your 3 year

guarantee, simply register

your appliance

online by visiting

www.towerhousewares.co.uk

Page 29

Safety and Instruction Manual

Helpline: +44 (0) 844 984 0055

10 YOUR RECEIPT

Afx your store receipt to this page for safe

keeping.

Page 30

NOTES

Page 31

Safety and Instruction Manual

Helpline: +44 (0) 844 984 0055

NOTES

Page 32

thank you!

We hope you enjoy your appliance for

many years. As a thank you for purchasing

one of our fantastic products, we are giving

you an extra 2 years peace of mind.

*To receive your extra 2 years guarantee, register your appliance online by visiting:

www.towerhousewares.co.uk

Should you have a problem with your

appliance, or need any spare parts,

please call our Service Department on:

+44 (0) 844 984 0055

great british design, innovation and excellence since 1912

0815.V1

Your warranty becomes void should you decide

to use non Tower spare parts. Spare parts can be

purchased from www.towerhousewares.co.uk