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Before using your breadmaker for the first time read the instructions and recipe book supplied
carefully. To familiarise yourself with the breadmaker we suggest you try either of the following
Recipe
Setting/Ingredients
Water
Unbleached white bread flour
Skimmed milk powder
Salt
Sugar
Butter
Easy blend dried yeast
Method
1. Always follow the recipes supplied and ensure that all the ingredients are measured and weighed
accurately. Always use level spoon measurements. The measuring cup supplied should only be
used to measure liquid ingredients. Inaccurate measures will produce poor results.
2. Always use fresh ingredients and check the date codes have not expired especially on the yeast
and flour. Once a sachet of yeast is opened it must be used within 48 hours. Opened sachets can
be resealed and stored in the freezer until required.
3. The amount of water required may vary slightly depending on the type and brand of flour used
and minor adjustments may be required when a particular brand is first used. If the bread does
not rise enough and is dense in texture, try increasing the water next time by 15mls (3tsps). Note:
The rapid bake setting will produce a softer crust and a slightly smaller denser loaf than the
other setting due to the shorter proving cycle.
4. For best results and to retrain a crusty texture remove the loaf from the breadmaker as soon as
the baking cycle ends. The crust will soften if left on the warming cycle.
5. The wholewheat programs (4), (5), (6) begin with a 15-30 minute rest period. During this time the
kneader will not move.
FOR ADDITIONAL INFORMATION REFER TO THE TROUBLESHOOTING GUIDE AT THE BACK
"QUICK START GUIDE"
GETTING STARTED WITH YOUR BREADMAKER
recipes as your first bread loaf.
Large White Loaf
300mls (10
450g (1lb)
20mls (4tsp)
7.5mls (1
15mls (3tsp)
25g (1oz)
10mls (2tsp)
1.
Remove the bread pan from the
machine and fit the kneader.
2. Add the ingredient to the pan in
the order shown in the above
chart.
3. Insert the bread pan into the
oven chamber using the
alignment mark (L), ensuring the
pan clicks down and is facing the
right way. Close the lid.
4. Plug in and press the SELECT
button until (2) appears in the
display.
5. Press the START button.
HINTS & TIPS FOR SUCCESSFUL LOAVES
OF THE INSTRUCTION BOOK
2
1
⁄
fl oz)
2
1
⁄
tsp)
2
1. Remove the bread pan from the
2. The water must be lukewarm (30-
3. Add the ingredient to the pan in the
4. Insert the bread pan into the
5. Plug in and press the SELECT
6. Press the START button.
Rapid White Loaf
12
300mls (10
1
⁄
fl oz)
2
(warm 30-35°C
450g (1lb)
20mls (4tsp)
5mls (1tsp)
15mls (3tsp)
25g (1oz)
15mls (3tsp)
machine and fit the kneader.
35°C) or the bread will not rise.
Measure with either a
thermometer or mix 70mls boiling
water with 230mls cold water.
order shown in the above chart.
oven chamber using the
alignment mark (L), ensuring the
pan clicks down and is facing the
right way. Close the lid.
button until (12) appears in the
display.
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