Prima ABM 7 User's Manual
Contents
1. cut into 8 triangles BREAD MIXES The 7 has a programme which has been specially developed to get the best out of the increasing number of bread mixes now available in supermarkets The method is simple Follow the instructions on the back of the packet and select the BREAD MIX 10 programme One thing to consider is that the dried yeast is often mixed in with the flour so most bread mixes won t work well with the delay timer We used Wrights bread mixes for testing the machine which all gave excellent results JAM The ABM7 makes excellent jam How ever please remember to be extra careful when handling the hot jam Fresh straw berries or just about any fruit 440g Sugar caster or granulated 630g Pectin available in packets in supermarkets 1 x 13g sachet Method Either crush the fruit manually or use a food processor preferable Add fruit to the bread pan and fold in the sugar with a wooden spoon or spatula Sprinkle the sachet of pectin over the mixture Close the lid and select the J AM programme When the process is complete remove the bread pan carefully A layer of foam often develops on top of the jam Carefully remove this and discard Pour the remaining mixture into jars containers and leave to cool before removing to refrigerator Tip It s good idea to clean the bread pan as soon as possible after making jam Caramelised sugar can be quite difficult to remove if left too long WHEAT GLUTEN D2. e HOW TO USE THE TIMER 19 The most common use for the timer is to make a loaf overnight so it will be ready in the morning Many people also programme the timer so the loaf is ready when they get home from work However you use the timer it s a lot easier to set than most video recorders Once you have selected your desired programme simply press the TIME up button on the control panel and the figure on the display will increase by 10 minutes This way you can delay the end of the programme to suit your requirements The important thing to remember is that whatever the display reads is the time from pressing START to w hen the loaf will be ready For example After selecting the required programme if you keep pressing the TIME button until the display reads 5 00 then press START it will be 5 hours before the loaf is ready If you press the TIME up button some more and the display reads 8 10 then you ve guessed it the loaf will be ready in 8 hours and 10 minutes To save wear amp tear on your index finger you can press amp hold the TIME up down buttons to scroll quickly to your desired setting NOTES e The maximum time you can select is 13 00 e Once you have pressed START you cannot alter the timer e f you need to reset the timer press START STOP button for 3 seconds and the machine will reset after which you can re select your programme and delayed time accordingly NB You should not do this if the process is past th
3. 1 BASIC This is the programme shown when the machine is first switched on This is a good general purpose programme for white or brown bread Most of the recipes use this programme LIGHT MEDIUM DARK 1 516 216 2 QUICK bread setting Uses shorter steps to make bread in a shorter time Note Loaf size is not available in this mode LIGHT MEDIUM DARK 1 516 216 3 FRENCH This setting is slightly longer than the BASIC programme due to the extra kneading and rising time required to give the loaf a airy texture characteristic of French bread Does not come out in sticks NOTE Loaf size cannot be altered in this mode LIGHT MEDIUM DARK 1 516 216 4 RAPID This mode is similar to the QUICK programme in that the steps are shorter for a faster process time NOTE Loaf size cannot be altered in this mode Quick mode is good for the gluten free recipes LIGHT MEDIUM DARK 1 516 216 5 WHOLE WHEAT This mode spreads the kneading and rising steps to give better results with the low gluten content whole heat w hole meal flour PROGRAMMES cont page 14 Home Bakery 17 DISPLAY FUNCTION LIGHT MEDIUM DARK 1 516 216 6 CAKE Programme for making cakes Note The crust colour control is available in this mode LIGHT MEDIUM DARK 1 516 216 7 150 7 DOUGH Performs all the steps of kneading and rising but omits the bake cycle Note Crust col
4. page 1 Home Bakery H ome B akery Instruction Manual amp Recipes ABM 7 page 2 Home Bakery U se your loaf P lease read the instructions START HERE INTRODUCTION Your Prima Home Bakery is the result of Prima s many years of experience with bread making machines Whether you have never made bread before or if you have made your own bread for years the information in this booklet is essential if you are to obtain the best from your machine There are a number of key differences between manual bread making and machine bread making It is best to approach the Subject without any pre conceived ideas or expectations This book has been designed to ensure that you get outstanding results right from the first loaf you make There are a number of recipes included which use all the various programmes and functions of the machine These recipes have been designed to give you an instinctive feel for the machine This will create a pattern of success that will eventually lead to your adapting or creating your own recipes Indeed you will probably find that most other recipes are variations of those found within this book 3 Home Bakery PLEASE KEEP THE BOX AND PACKAGING THE PACKAGING IS SPECIALLY DESIGNED TO TRANSPORT THE APPLIANCE SAFELY IF YOU EVER NEED TO RETURN THE UNIT FOR A SERVICE IN THE FUTURE THERE IS A GOOD CHANCE IT WILL ARRIVE DAMAGED IF ANY OTHER TYPE OF PACKAGING IS USED Import
5. finely chopped nuts if allow ed Wet ingredients large or 2 small mashed bananas large eggs at room temperature beaten ozs melted butter or allow ed margarine tsp cider vinegar if allow ed tbs molasses treacle 1 3 cups of warm water hand hot H3 oH H UJ NJ H 1 packet of dried yeast 2 tsp Method Mix all the wet ingredients together and place in the bread pan of the bread machine Gently mix all the dry ingredients together except the yeast and place on top of the wet ingredients Use BASIC or RAPID programme with your choice of crust setting On completion of the baking time remove the loaf tin from your machine and leave to cool slightly on its side on a wire tray to become cold before slicing Freezes well Carrot and pineapple bread Dry ingredients 2 cups white rice y cup tapioca starch flour y cup potato starch flour 2 tsp xanthan gum 1 tsp salt V cup pow dered milk Ya cup sugar 1 tsp gluten free mixed spice 1 tsp gluten free cinnamon Wet ingredients 1 cup finely grated carrot y cup crushed unsw eetened pineapple tinned plus juice 2 large eggs at room temperature beaten 3 ozs melted butter or allowed margarine oil 1 tsp cider vinegar if allow ed 1 1 3 cups warm water hand hot 1 packet of dried yeast 2 tsp Method Mix all the wet ingredients together and place in the bread pan of your bread machine Gently mix all the dry ingredients together except the yeast and place
6. or until golden brown CROISSANTS Ingredients Amount Water 250ml Strong white flour 460g Sugar 2 tbsp Butter 2 tbsp Salt 1 tsp Yeast 2 tsp You will also need 250g of butter or margarine 1 egg a little milk and some cling film Method Place the ingredients into the bread pan select DOUGH mode press START Meanwhile place the butter between two pieces of cling film Using a rolling pin gently roll the butter until it becomes a 1 thick rectangular slab Remove to the fridge to chill When the dough cycle is complete remove the dough from the machine On lightly floured surface roll the dough into a rectangle 10 x 12 Remove the chilled butter slab from the fridge remove the cling film and lay the butter across the dough in such a way that the dough can be folded over to form a sandwich with the butter in the middle Roll the dough again into a rectangular sheet 10 x 12 Try to make sure the butter betw een the dough spreads out evenly as you go Cont Next cut the dough sheet into 8 triangular pieces see drawing Starting at the base of the triangle roll each piece then turn each end in slightly to form the traditional croissant shape Lay the 8 croissants on a baking tray giving each one as much room as possible Remove to a warm place for 40 60 minutes to rise Pre heat oven to 200C gas 6 Brush the top of each croissant with a beaten egg mixed with 2 tbsp milk Bake for 10 12 minutes or until golden brown
7. use half these measures for 110 loaf 1 5 Eggs 3 Eggs 2 make up to 310ml with water make up to 260 ml with water Strong white flour 560g Strong white flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Butter Oil 4 tbsp Butter Oil 3 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Method When adding the eggs put them into a measuring jug then top up with water to 310ml or 260ml according to which loaf size you are making Use BASIC 1 setting for best results For 1 5lb option press LOAF SIZE button You can also use the QUICK 2 programme if you wish MILK LOAF In this recipe milk is used in place of the water We do not recommend that you use the delay timer for this recipe as the ingredients may spoil before the process starts 2lb use half these measures for 116 loaf 1 5 Milk 310ml Milk 260ml Strong white flour 560g Strong white flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Butter Oil 3 tbsp Butter Oil 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Use BASIC programme for best results You can use the QUICK programme for this recipe The loaf will be ready in a shorter time but will be a little smaller because the QUICK programme uses shorter steps HERB BREAD Herb bread tastes and smells fantastic The only limit here is your im
8. 1 or WHOLE WHEAT 5 programmes HONEY WHOLE MEAL 216 2 516 Water 300ml Water 240ml Strong whole meal flour 400g Strong whole meal flour 340g Strong white flour 160g Strong white flour 120g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Butter Oil 3 tbsp Butter Oil 2 tbsp Honey 4 tbsp Honey 3 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Use the WHOLE WHEAT programme for this recipe Adding cup of chopped nuts at the beeps enhances taste amp texture GRANARY LOAF 3lb 2 516 Water 310ml Water 260ml Granary flour 560g Granary flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Butter Oil 3 tbsp Butter Oil 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Use the BASIC 1 programme for this recipe EUROPEAN BLACK BREAD This loaf is well worth the effort but we don t recommend that you try it as your first loaf 216 only Water 370ml Cider vinegar 2 tsp White flour 400g Rye flour 160g Oat bran 100g Butter 2 tbsp Sugar 2 tbsp Salt 1 tsp Caraw ay seeds 4 tsp Dried minced onion 4 tsp Cocoa pow der unsweetened 4 tbsp Dried sachet yeast 2 1 2tsp Use the WHOLE WHEAT programme for this recipe CAKES If you want to use smaller quantities than those shown here you may need to stop the bake step early If using a cake mix you should use a
9. 16 and 216 loaf size The small arrow will move to indicate your current selection 5 Select Main selector control Press to cycle through each programme The programme number is shown on the display 6 6 Display Shows time remaining programme selected crust colour and loaf size 12 Home Bakery LET S PRESS SOME BUTTONS 17 Connect the machine to the mains for the first time amp see the following display LIGHT MEDIUM DARK 1 516 216 This indicates that the BASIC programme 1 for the 2LB loaf at MEDIUM crust is selected The process time is 3 hours 30 minutes Press the SELECT button once The display will look like this LIGHT MEDIUM DARK 1 516 216 This indicates that the QUICK programme 2 is selected The process time has decreased to 1 58 minutes And the MEDIUM crust colour is selected NOTE The loaf size option is not available in quick mode If you press the COLOUR button the arrow indicating the crust colour selection will move across and point to DARK indicating that dark crust is selected Pressing again will move the arrow to the LIGHT setting Press once more and the arrow will go back to the MEDIUM setting Feel free to press some more buttons to familiarise yourself with the control interface THE PROGRAMMES page 13 Home Bakery 17 Please see below a summary of all the other modes programmes DISPLAY FUNCTION LIGHT MEDIUM DARK 1 516 216
10. AIRY FREE BREAD The Prima Home Bakery is not confined to wheat or yeast based bread As mentioned earlier wheat oats rye and barley all contain GLUTEN and many people are intolerant to these flours We would like to thank BARBARA S KITCHEN for supplying us with the follow ing recipes and information Barbara s Kitchen will try to adjust all the recipes for your own particular intolerance and can supply you with Xanathan gum white rice tapioca starch potato starch flours if necessary FOR FURTHER INFORMATION PLEASE CONTACT BARBARA S KITCHEN TEL FAX 01443 229304 E MAIL enquiries barbaraskitchen co uk WEBSITE http www barbaraskitchen co uk GLUTEN FREE FLOURS AVAILABLE Sago Maize Millett Quinoa Polenta Sorghum Bean flour Nut flours Com flour Rice Bran Commeal Brown Rice Sweet rice Potato flour Soya flour White rice flour Potato starch Tapioca starch flour Cassava Use the Prima measuring cup provided with the machine and Prima measuring spoon for the following recipes Please measure very carefully Making your own bulk supply of flour This is how to make up a bulk supply of the flours that Barbara chose to use in her recipes Any combination of gluten free flours allow ed for your own intolerance can be used but results will vary Please keep your flour in the freezer refrigerator The flour will not go hard only cold EXAMPLE 1 2 CUPS WHITE RICE FLOUR 1 CUPS POTATO STARCH FLOUR 1 CUP TAPIOCA STARC
11. BM6 e METHOD 20 1 1 REMOVE BREADPAN FROM 2 FIT THE KNEADING BLADES 1 LARGE 3 ADD THE WATER FIRST THIS IS VERY MACHINE BY HOLDING BOTH amp 1 SMALL MAKE SURE THEY RE IMPORTANT SIDES AND PULLING UPWARDS FITTED PROPERLY OVER THE SHAFTS OR THEY WON T MIX THE DOUGH 4 ADD THE FLOUR AND ENSURE 5 ADD THE SUGAR USING THE SPOON 6 ADD THE BUTTER MARGARINE THAT IT COVERS THE WATER AS PROVIDED IT IS BEST TO PUT THE MUCH AS POSSIBLE SUGAR IN ONE OF THE CORNERS OF THE BREADPAN 7 ADD THE SALT PREFERABLY 8 MAKE A SMALL HOLE IN THE FLOUR 9 POUR THE YEAST INTO THE HOLE THIS NEAR AN EDGE OR IN A CORNER WITH YOUR FINGER AWAY FROM THE KEEPS THE YEAST DRY amp AWAY FROM THE SALT BUT NOT DOWN TO THE WATER SALT Notes e METHOD cont 20 1 LIGHT MEDIUM DARK 1 55 216 11 CLOSE THE LID amp SELECT BASIC MODE 1 IF YOU VEJUST SWITCHED ON THE MACHINE THE BASIC MODE WILL BE SELECTED ALREADY THE DISPLAY 10 PLACE THE BREADPAN INTO THE SHOULD READ AS SHOWN ABOVE PRESS THE LOAF SIZE 4 BUTTON SO THE MACHINE amp ENSURE IT LOCKS FIRMLY SMALL ARROW IS POSITIONED UNDER THE 1 5LB SETTING PRESS START INTO PLACE 12 THE MOTOR DOES NOT RUN RIGHT AWAY THE FIRST STEP IS PREHEAT THIS IS WHERE THE MACHINE BRINGS THE PAN AND IT S INGREDIENTS UP TO ROOM TEMPERATURE BEFORE THE PROCESS STARTS 13 CHECK THE DOUGH 5 10 14 WHEN THE PROCESS IS MINUTES INTO THE KNEADING IT COMPLETE THE DISPLAY TIME WILL SHOULD LOOK SOM
12. ETHING LIKE THIS READ ZERO YOU CAN NOW REMOVE YOUR FINISHED LOAF USE OVEN GLOVES OR A THICK TEA TOWEL TO REMOVE THE BREAD PAN WILL BE VERY HOT 15 REMOVE THE LOAF FROM THE PAN AS SOON AS POSSIBLE THE BEST WAY TO DO THIS IS TO TURN THE PAN UPSIDE DOWN AND SHAKE IT GENTLY WHILE SUPPORTING THE LOAF LEAVE TO COOL ON A WIRE TRAY FOR AT LEAST 20 MINUTES BEFORE SLICING If the loaf proves difficult to remove try tuming the small drive pegs under the pan This will loosen the kneading blade slightly and allow for easier removal of the loaf TIP It s common after a few uses for the kneading blades to consistently stay on the drive shaft rather than come out in the loaf If you find the kneading blades are firmly fixed to the shaft don t worry most people leave them there because there s less chance of losing them that way If you really must remove the blades fill the pan with warm water just covering the blades and leave to soak for an hour e HOW DID IT TURN OUT 21 If you followed the steps on the previous pages you should have a loaf that looks and tastes great If not then the following information should help you identify what went wrong If you have a failed loaf at any time in the future you can guarantee that the reason is here in these next few paragraphs e Frequently asked questions 22 PROBLEM CAUSE The motor did not when pressed START run It s not supposed to All the programmes star
13. H FLOUR EXAMPLE 2 6 CUPS WHITE RICE FLOUR 2 CUP POTATO STARCH FLOUR 1 CUP TAPIOCA STARCH FLOUR EXAMPLE 3 12 CUPS WHITE RICE FLOUR 3 CUPS POTATO STARCH FLOUR 2 CUPS TAPIOCA STARCH FLOUR ADDITIONAL INFORMATION Cider vinegar is gluten free and is used as a dough enhancer Whole Egg Replacer can be substituted for large egg if you are allow ed the ingredients Check your baking pow der is Gluten Free or make your ow n V4 ozs 7gm Potassium Bicarbonate from chemist 2 tsp 414 02s 115gm Potato Starch Flour Brand name Farina 3 CUP 2 5 lb WHITE BROWN LOAF RECIPE Gently mix together in a bowl first except the yeast 2 5s y y 1 y 2 1 1 cups white rice flour cup potato starch flour cup tapioca starch flour cup extra potato starch or tapioca starch tbsp xanthan gum tbsp sugar tsp salt sachet dried yeast 2 tsp if you find the bread rises too high reduce by tsp Wet ingredients 2 large eggs at room temperature beaten 1 tsp cider vinegar if allow ed cup sunflow er corn olive oil 1 cup liquid milk soya rice goat ew e cow s M ethod Mix all the wet ingredients together and place in the base of your bread machine Gently mix all the dry ingredients together except the yeast and place on top of the wet ingredients Sprinkle the yeast on top of the dry mixture Use BASIC or RAPID programme with your choice of crust setting On completion of the baking time remove the loaf from the
14. MINIMUM of 400g Use the CAKE programme for all the recipes on this page BASIC MADIERA CAKE Butter 280g Caster sugar 280g Eggs medium 4 Self raising flour 4609 Vanilla essence 2 tsp Lemon juice 2 tbsp Baking soda 2 tsp Use the CAKE programme for this recipe We recommend that you chose the LIGHT crust setting for your first attempt Add dried fruit if you wish RICH CHOCOLATE CAKE Castor sugar 300g Butter 200g Eggs 4 medium size Vanilla essence 2 tsp Cocoa 200g Self raising flour 400g Salt tsp Baking pow der 1 tsp COCONUT CAKE Soft brown sugar 300g Butter 200g Eggs 4 medium Self raising flour 400g Baking pow der 3 tsp Salt 1 2 tsp Milk 50ml Desiccated coconut 50g BREAD DOUGH The dough modes will perform the kneading some of the rising steps for you When the dough is ready you perform the final rising outside the machine and bake in a conventional oven PIZZA BASE Makes 2 x 12 bases Water 240ml Strong white flour 460g Olive oil 2 tbsp Strong wholemeal flour 3 tbsp Sugar 1 tbsp Salt 2 tsp Yeast 2 tsp Use the DOUGH programme When the process is complete remove the dough from the bread pan and cut into two equal pieces On a floured surface roll into Pizza rounds and pinch around the edges to make a small rim Place on a lightly greased baking tray and cover with sauce cheese and other toppings Bake at 180 C gas 5 for 15 20 minutes Check progress after 15 minutes Tips You ca
15. Y4 1 1 e UJ 1 cups white rice flour cup tapioca starch flour cup potato starch flour tsp xanthan fum tsp salt tsp gluten free cinnamon cup sugar or maple syrup cup allow ed pow dered milk tsp apple spice if able to obtain grated rind of half a lemon large bramley apple peeled and grated large eggs at room temperature beaten ozs melted butter or allow ed margarine tsp cider vinegar if allow ed cups of warm water hand hot 1 packet of dried yeast 21 4 tsp Method Mix all the wet ingredients together and place in the bread pan of your bread machine Gently mix all the dry ingredients together except the yeast and place on top of the wet ingredients sprinkle the yeast on top of the dry ingredients use BASIC or RAPID programme with your choice of crust setting On completion of the baking time remove the loaf tin from your machine and leave to cool slightly before removing the loaf Place on a wire tray to become cold before slicing Freezes well
16. agination You don t have to use everything listed below Feel free to add or omit herbs according to your taste Sometimes the herbs can have an effect on the action of the yeast so a slightly smaller loaf is not unusual 2lb use half these measures for 116 loaf 1 516 Water 330ml Water 270ml Strong white flour 560g Strong white flour 460g Salt 1 tsp Salt 1 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Olive oil 3 tbsp Olive oil 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Tarragon 1 tsp Tarragon 1 tsp Basil 1 tsp Basil 1 tsp Oregano 1 tsp Oregano 1 tsp Parsley 1 tsp Parsley 1 tsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp All the herbs listed above are of the dried variety If you want to use fresh herbs they should be finely chopped and use double the quantities listed above Use BASIC 1 or WHOLE WHEAT 5 programme for best results We don t recommend the QUICK 2 programme for this recipe ITALIAN STYLE BREAD One of the most popular savoury bread recipes This recipe requires ingredients to be added part way through the programme Whenever heavier ingredients are called for such as chopped nuts or dried fruit etc it is best to add these part way through the second kneading step The reason for this is because we want these ingredients to retain their shape and to distribute evenly throughout the loaf If we added these ingredients at the start the powerful kneading action of the machine wou
17. ant safety information Please read amp retain for future reference Please read through all the instructions before using the bread maker Be sure to use suitable mains supply 220 240V AC DO NOT touch hot surfaces during operation DO NOT allow children to operate this machine unsupervised NEVER place hands fingers into the bread pan whilst the machine is in use DO NOT immerse plug cord or base in water or other liquids DO NOT use the bread maker outdoors KEEP the bread maker at least 50mm away from walls or any other objects when in use ALWAYS unplug the appliance when not in use or before cleaning ALWAYS use on an even surface amp check that the rubber feet have a secure grip DO NOT allow power cord to hang over edge of counter or work surface ALWAYS use two hands when moving the machine CLEAN the outside of the bread maker with a damp cloth only The bread pan should be cleaned after each use with mild detergent solution rinsed and dried thoroughly IF the unit is dropped or becomes damaged in any way do not use but call Prima Service first number at back of book THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY PLEASE SAVE THESE INSTRUCTIONS 4 Home Bakery e ABOUT BREAD 1 Bread is one of the oldest foodstuffs we know Soon after humans first learnt to plant seeds bread became the staple food of many cultures world wide Since then each culture has developed it s own method o
18. blets or liquids can damage the non stick coating in the long term If you can get away with just using water to clean the pan then just use water After making a loaf a simple wipe round the pan with a damp cloth should be sufficient If necessary you can part fill the pan with water and leave it to soak for an hour but no longer to release any stubborn dough bread fragments After making a cake or jam it is very likely that the bread pan will need to be soaked How ever avoid immersing the whole pan in water as this may damage the seals under the kneading blade shafts The best method is to simply fill the pan with water leave to soak for an hour then wipe round with a cloth J am can be particularly stubborn so use hot water and a tiny amount of washing up liquid if absolutely necessary The oven Since most of the ingredients are loaded into the bread pan away from the oven it should not need to be cleaned too often However if you have an accidental spill or overflow wait for the oven to cool completely then wipe round with a damp cloth moistened with a mild detergent solution then wipe dry The Machine A simple wipe with a cloth moistened in a mild detergent solution should be sufficient IN ALL CASES ALWAYS ENSURE THAT THE MACHINE IS COLD AND DISCONNECTED FROM THE MAINS SUPPLY BEFORE CLEANING e RESOURCES 24 Barbara s Kitchen For further information about the Gluten Free recipes used in this book contact Barbara s Kitchen T
19. d using yeast from sachets that are already opened Use a new sachet every time e MY LOAF DID NOT RISE 22 2 Many of the reasons why bread doesn t rise are outlined above But first let us eliminate the obvious a Whole meal amp brown loaves seldom rise as well as white b You did put the yeast in didn t you It s easy to forget C A common error is mistaking teaspoons of salt for tablespoons The yeast will not work well if you put too much salt in d Both the flour and the yeast must be in good condition e The mixture may have been too dry Add 1 tablespoon of water to the mixture if necessary f If you feel that the yeast should be increased then only add an extra tsp e THE LOAF ROSE TOO HIGH AND STUCK TO THE LID 22 3 Usually caused by too much yeast too much water or flour or forgetting to add the salt Salt keeps the yeast in check without it the yeast can cause the loaf to over rise Remember Nothing the machine does will prevent good dough from rising properly e CLEANING 23 Bread Pan amp Kneading Blades The most important thing when cleaning your Home Bakery is to keep the non stick coating of the bread pan and kneading blades in good order Never use metal utensils to remove loaves cakes or jam from the bread pan as this will damage the non stick coating Avoid using strong detergents and don t put the pan or kneading blades in the dishw asher The strong detergent used in dishwasher ta
20. e first kneading e Do not use perishable ingredients like milk or eggs when using the delay timer as these will spoil whilst sitting in the bread pan e You cannot reduce the delayed time to less than the process time e YOUR FIRST LOAF 20 Before we start if you have skipped forward to this part of the book and not read the preceding pages like the rest of us then shame on you You may be about to waste some flour The following recipe is for a basic white loaf Even if you do not usually eat white bread we strongly recommend you make this as your first loaf because it is easiest It will give you a good feel for the machine and when you remove your perfect loaf you ll want to show it off to your friends or relatives who invariably waste no time at all in eating it Follow the steps in the exact order shown on the next page The illustrations should help you stay on the right track You will need the following ingredients to hand Water 250ml Strong white bread flour 460g Butter or margarine 2tbps Sugar 2tbsp S alt 2 tsp NOT tbsp Yeast sachet type 215 tsp usually 1 full 7g sachet This will make a 1 Ib loaf Use good kitchen scales to measure the flour Use the measuring cup provided for the liquid or if you prefer any measuring jug that s calibrated in ml Tip When measuring the water and the flour it is a good idea to check your measurement twice to make sure you are adding the right amount Model illustrated is A
21. el 01443 229304 You can also obtain XANTHAN GUM from here Wrights Bread Mixes All of Wrights bread mixes give excellent results in the ABM6 Simply follow the recipe on the back of the packet amp select BREAD MIX mode For more information about Wrights products call 0800 0640100 Marriages Marriages make an excellent range of flours mostly available in health food shops If you experience any difficulty in obtaining this flour contact them on 01245 354455 Claybrooke Mill If you want to buy gluten to use as a natural additive for low protein flours such as w hole meal Claybrooke was the only place we could find Their number is 01455 202443 One of the very best resources for additional recipes hints amp tips is the Internet of course There are sites with literally thousands of bread maker recipes that can easily be adapted for your machine Start at www prima international com H ome B akery Recipes 7 BASIC WHITE BREAD 216 use half these measures for 116 loaf 1 516 Water 310ml W ater 260ml Strong white flour 560g Strong white flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Butter oil 3 tbsp Butter oil 3 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Select BASIC 1 programme for best results For 1 516 option press LOAF SIZE button You can use QUICK 2 setting if you want the bread to be ready in a sh
22. f can sink under it s own weight l The mixture is too wet causing weak dough a Too much water not enough flour This will make the dough sloppy Check the pictures on the previous page The dough should be soft but firm b Use the recommended brands of flour and yeast at first Other brands may need some adjustment to the ingredients Some types of flour absorb less water than those recommended In this case add an extra 50g of flour to make the dough thicker C You re not using ordinary plain flour are you e SUNKEN LOAVES cont 22 1 2 The gas bubbles produced by the yeast are escaping a Remember the protein called gluten sec 4 Dough without gluten is like water without soap you cannot make bubbles in it All the recommended white flour brands have sufficient gluten to make good dough Other brands may not If you are using whole meal brown or bread flour from other sources you may obtain better results with the WHEAT setting as this provides the extra kneading required to release the gluten 3 The yeast is dead or has gone off If you use warm water the yeast may be exhausted before the rising process is complete Tap water is usually fine Be extra careful that the yeast does not come into contact with the water before the mixing process starts This is particularly important w hen using the timer D Check best before date on yeast sachet If it is close to expiry it would be best to buy some more C Avoi
23. f making bread using local ingredients and processes unique to them This trend continues today Even pre packed supermarket bread differs in taste and texture from country to country No matter how varied the range of breads on offer in bakers shops or supermarkets there is nothing quite like the warm fragrance and taste of fresh home made bread J ust a few of the ingredients available from local shops amp supermarkets fim n Ve Fr page 5 Home Bakery e ABOUT BREAD MAKERS 2 With the continued success of the Prima Home Bakery it is nice to know that technology is actually helping to preserve the art of home bread making for generations to come Like most kitchen appliances your bread maker is a labour saving device The principal benefit is that all the kneading rising and baking is performed within a space saving self contained unit Your Prima Home Bakery will easily produce superb loaves time and again provided the user follows the instructions and understands a few basic principles Unless you enjoy eating breeze blocks it is not wise to expect the machine to think for you It cannot tell you that you ve forgotten the yeast or that the flour was the wrong type or measured incorrectly Prima ABM7 e Uu page 6 Home Bakery e INGREDIENTS 3 The most important part of the bread making process is the wise selection of ingredients You and your Prima Home Bakery will produce outstanding results with the right i
24. ld chop them into tiny pieces and force them to the bottom of the dough The Prima Home Bakery will beep to remind you to add these ingredients Refer to the chart p15 for the timings but expect the beep towards the end of the second kneading step On the BASIC 1 programme the beeps will sound when the clock reads 2 57 for a 216 loaf and 2 50 for 1 516 loaf If you are using any other programme add these ingredients about 5 minutes before the end of the second kneading step refer to chart 2lb use half these measures for 1lb loaf 1 516 Water 310ml Water 240ml Strong white flour 560g Strong white flour 460g Salt 1 tsp Salt 1 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Olive oil 3 tbsp Olive oil 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Basil 2 tsp Basil 2 tsp Oregano 2 tsp Oregano 2 tsp Tomato paste 3 tbsp Tomato paste 2 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp 2 4 tbsp chopped olives add these at 2 4 tbsp chopped olives add these at the beeps refer to chart for timings the beeps refer to chart for timings Use the BASIC programme for best results When you do add the chopped olives simply lift the lid and sprinkle evenly over the dough then close the lid CINNAMON amp RAISIN BREAD This recipe also requires ingredients to be added part way through the programme See previous recipe for details 216 use half these measures for 1Ib loaf 1 516 Water 310ml Water 260
25. least of the ingredients is the environment in which the bread is made The Prima Home Bakery will work well in a wide range of temperatures but there could be a difference of 1596 in loaf size between a very warm room and a very cold room Do not site your bread maker in a draughty part of the house The machine will offer some protection to the dough against draughts but it does have limits If the humidity in the room is high this too could affect the loaf As a general rule if the room is comfortable for you it will be comfortable for your bread maker e STORING YOUR BREAD 14 Homemade bread contains no artificial preservatives How ever if you store the bread in a clean air tight container in the refrigerator it should keep for 5 7 days The bread is also good to freeze but allow finished loaves to go cold before placing into a polythene bag and storing in the freezer 10 Home Bakery e CHECK THE ACCESSORIES 15 At this point it might be a good idea to familiarise yourself with the bread maker and setting the controls When you unpack your Home Bakery you should have the following items 4 kneading blades 2 large amp 2 small This represents 2 sets of blades each set comprising one small amp one large kneading blade Keep the spare set in a safe place 1 measuring cup You can use this cup for measuring the liquid ingredients or you can use your own measuring jug as long as it s graduated in ml 1 meas
26. leave it to sit for an hour in the kitchen before you use it Making the water warm could kill the yeast prematurely The Prima Home Bakery takes the guessw ork out of bread making e OTHER INGREDIENTS 12 Other ingredients could mean anything from dried fruit cheese eggs nuts or yoghurt to other cereals like rye flour corn meal or any number of herbs and spices It s up to you There are a couple of things to consider for best results Always be aware of the moisture content and adjust accordingly Cont page 9 Home Bakery e OTHER INGREDIENTS cont Things like cheese milk and fresh fruit contain quite a lot of water which will determine the look of the finished loaf At first you can stick to dry substitutes like Parmesan cheese dried milk or dried fruit As you become more proficient with the machine you will instinctively know whether the dough looks too wet or too dry and can add flour or water during the process Remember to consider the salt content of the ingredients you add Salt can slow down the yeast Finally as a rule of thumb if the added ingredients are wet like yoghurt or powdered like dried herbs they can go into the mixture at the start of the process For things like nuts or dried fruit there is a time during the process where the machine will beep to let you know it s time to add these to the dough mixture Refer to the CYCLE TIME table so you know when to expect the beep e ENVIRONMENT 13 Last but not
27. ml Strong white flour 560g Strong white flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Butter Oil 3 tbsp Butter Oil 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Cinnamon 4 tsp Cinnamon 3 tsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Add 50g of raisins at the beeps You can Add 50g of raisins at the beeps You can also add cup of chopped apple if you also add cup of chopped apple if you wish wish Use BASIC programme for best results APRICOT BREAD 2lb use half these measures for 116 loaf 1 55 Water 310ml W ater 260ml Strong white flour 560g Strong white flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Butter Oil 4 tbsp Butter Oil 3 tbsp Sugar 4 tbsp Sugar 3 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Method Use the BASIC programme At the beeps add 70g Dried apricots chopped 50g Pecans chopped 70g Old fashioned oatmeal SODA BREAD A non yeast bread perfect for the RAPID programme but you can use the CAKE programme too if you wish Add the follow ing the bread pan 350g white plain flour 350g plain wholemeal flour 2 tsp Bicarbonate of soda 1 tsp Salt 450ml buttermilk Set machine to RAPID or CAKE programme BROWN amp WHOLE MEAL WHOLE WHEAT RECIPES For the purposes of these recipes you can consider whole meal and whole wheat flour to be the same thing It is of param
28. n substitute some or all of the flour for wholemeal or brown You can add 1 tsp of basil or oregano cup of Parmesan cheese for extra flavour There are quite a few pizza amp taco seasonings available which can be added 2 tbsp DINNER ROLLS Makes 10 12 generously sized rolls Use the basic white bread recipe as the basis for these dinner rolls Select DOUGH programme 7 Meanwhile beat 1 egg When the process has finished remove the dough and divide into 10 12 equally sized balls Place onto a lightly greased baking tray leaving as bigger gap as you can between each roll Cover and remove to a warm draught free place for 30 40 minutes or until rolls are double in size Brush with the beaten egg glaze Bake in pre heated oven at 180 C gas 5 for 12 16 minutes BAGELS Add ingredients to pan as per basic white bread recipe You can substitute up to half the white flour for wholemeal or brown if you wish Select DOUGH 7 When the process is complete proceed as follows Cut the dough into 15 20 equal pieces and roll into balls Make a 1 2 5cm hole in the middle to form a ring shape Cover and allow to rise in a warm place for 30 40 minutes Meanwhile bring 2 litres of water and 2 tbsp of sugar to a gentle boil When the bagels are ready add to the water 2 at a time and boil uncovered for 2 minutes turning once Place bagels on a lightly greased baking tray and bake in a pre heated oven for 30 minutes at 180 C gas 5
29. ngredients J ust apply this simple rule Best ingredients best results poor ingredients poor results For example if good yeast good flour and cold water were thrown together and mixed in an old bucket the mixture would still rise Nothing the bread maker does will prevent the dough from rising so if your loaf does not rise it is most unlikely that the bread maker is to blame It is probably due to the ingredients In order to save you time we have included information on each major element used in the making of bread which will enable you to obtain perfect results first time every time See the appendix at the end of this book for a list of suppliers of quality ingredients e FLOUR 4 In bread making the most important element in the flour is the protein called gluten which is the natural agent that gives the dough the ability to hold its shape and retain the carbon dioxide produced by the yeast The term strong flour means that it has a high gluten content It has probably been milled from hard wheat and is particularly suitable for bread making In the UK the taste and gluten content of flour varies with each brand At Prima we use Allinsons Strong White Strong Brown or Wholemeal flour for product testing because it gives consistently good results Other good brands are Sainsbury s own brand Hovis bread machine flour or McDougals strong white flour Safeway s own brand of bread flour is also quite good You may wish to app
30. on top of the wet ingredients sprinkle the yeast on top of the dry ingredients use BASIC or RAPID programme with your choice of crust setting On completion of the baking time remove the loaf tin from your machine and leave to cool slightly before removing the loaf Place on a wire tray to become cold before Slicing Freezes well Ploughman s loaf Dry ingredients Mix together in a bowl first except the yeast 2 cups white rice flour y tapioca starch flour y potato starch flour 215 tsp xanthan gum 1 tsp salt y2 cup allowed pow dered milk tsp gluten free prepared mustard ozs fresh onion minced or onion pow der to taste cup strong grated cheese 075 Sugar Nr WN Wet ingredients 3 large eggs at room temperature beaten 3 ozs melted butter or allowed margarine 1 tsp cider vinegar if allow ed 1 2 3 cup warm water hand hot 1 packet of dried yeast 2 tsp Method Mix all the wet ingredients together and place in the bread pan of your bread machine Gently mix all the dry ingredients together except the yeast and place on top of the wet ingredients sprinkle the yeast on top of the dry ingredients use BASIC or RAPID programme with your choice of crust setting On completion of the baking time remove the loaf tin from your machine and leave to cool slightly before removing the loaf Place on a wire tray to become cold before Slicing Freezes well Spiced apple loaf Dry ingredients 2 1 Y2 3 1 VA
31. orter time The loaf will be a little smaller because the QUICK programme uses shorter steps A note about the LOAF SIZE button The loaf size option is only available where it has been deemed advantageous to extend certain steps to accommodate larger quantities With certain types of bread eg French it makes no difference so the option to select a loaf size is not available Use the same programme regardless of loaf size White Flour Recipes FRENCH BREAD This recipe will produce bread that has the light crusty texture characteristic of French bread 216 use half these measures for 116 loaf 1 55 Water 310ml W ater 260ml Strong white flour 560g Strong white flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Select FRENCH 3 programme for best results Remember LOAF SIZE option is not available in this mode The programme will work just as well with 216 or 1 516 loaf You can also use QUICK 2 setting if you want the bread to be ready in a shorter time The loaf will be a little smaller because the QUICK programme uses shorter steps NOTE there is no fat oil in the French loaf EGG BREAD In this recipe 2 eggs are used in place of some of the water We do not recommend that you use the delay timer for this recipe as the ingredients may spoil before the process starts 2lb
32. ount importance to select the flour you use wisely People often buy plain brown or plain wholemeal flour in the belief that it will suffice for bread making sadly it won t Whichever brand you buy it must have the words strong or for bread making on the packet BASIC WHOLE MEAL LOAF 2lb use half these measures for 1lb loaf 1 516 Water 320ml Water 260ml Strong whole meal flour 400g Strong whole meal flour 340g Strong white flour 160g Strong white flour 120g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Butter Oil 3 tbsp Butter Oil 2 tbsp Sugar brown is best 3 tbsp Sugar brown is best 2 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Use the WHOLE WHEAT programme 5 for best results You can substitute the white flour for whole meal to make a 100 whole meal loaf but increase the water by 1 tbsp for 216 loaf or 2 tsp for the 1 516 recipe With certain types of flour you may find that the BREAD MIX 10 or FRENCH 3 works well BASIC BROWN LOAF 216 use half these measures for 116 loaf 1 516 Water 320ml W ater 270ml Strong brown flour 560g Strong white flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Butter Oil 3 tbsp Butter Oil 3 tbsp Sugar brown is best 3 tbsp Sugar brown is best 2 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp For this recipe you can either use the BASIC
33. our control and loaf size selection are not available LIGHT MEDIUM DARK 1 516 216 8 BAKE Stand alone bake cycle Good for baking pre made dough etc LIGHT MEDIUM DARK 1 516 216 teb 9 JAM Mixing and heating programme ideal for jam making LIGHT MEDIUM DARK 1 516 216 0380 10 BREAD KIT Programme specially designed for pre packed bread mixes CYCLE CHART FOR MODEL ABM7 all figures in hours minutes BASIC QUICK FRENCH RAPID W WHEAT CAKE DOUGH BAKE JAM BREADMIX 2LB 1 5LB 1 58 3 50 1 52 2LB 1 5LB 2 00 1 50 1 00 1 00 2LB 1 5LB 3 30 3 20 3 40 3 30 3 20 3 09 PREHEAT Motor is 20 17 5 22 3 40 37 Skip 22 Skip 15 22 11 idle STIRRING 3 3 3 3 3 3 5 3 Skip 45 3 heater on Idle KNEAD 1 2 2 2 2 2 20 5 2 Skip 20 2 heater off KNEAD 2 13 20 16 5 13 13 Heater at Fruit signal at Fruit Fruit No fruit Fruit signal at 2 47 Skip 16 Skip N A Fruit signal at 25 c 2 57 210 signal at signal at signal 216 2 45 both loaf 2 50 1 516 1 33 3 12 2 37 1 516 sizes RISE 1 Heater 45 Skip 45 Skip 45 Skip Skip Skip N A 45 on off 25 RISE 2 19 7 26 7 19 Skip 45 Skip N A 19 RISE 3 46 26 51 27 36 Skip 22 Skip N A 40 80 plus 16 BAKE 62 55 55 65 65 62 55 mins idle Skip 60 N A 56 time KEEP WARM 60 60 60 Skip 60 Skip Skip 60 N A 60 Not incl d in total time TIMER 13HR N A 13HR N A 13HR N A 13HR 13HR N A 13HR
34. r bread making machines it is best to use the Easy Blend dried yeast that comes in sachets This yeast does not rely on Sugar in order to ferment so it is easier to reduce the sugar content of your loaf without any adverse effects Good brands of dried yeast are Homepride Sainsbury s Hovis 7g sachet or McDougals Other supermarket own brands also give satisfactory results Avoid yeast in tubs or tins as these tend to perform less well once opened Sachet yeast is very sensitive to moisture so do not store part used sachets for more than a day page 8 Home Bakery e SALT 8 Salt adds to the flavour of the bread of course but it can also be used to slow down a particularly lively yeast e BUTTER or fat 9 Enhances the flavour and makes the loaf softer Alternatives to butter are margarine or olive oil Avoid low fat spreads as these may be as little as 4096 fat and will not have the same effect e SUGAR 10 Sugar adds to the flavour of the bread and goes some way to making the crust go brown Note Most sachet yeasts do not rely on sugar to become active e WATER 11 Use soft water if you can but your Prima Home Bakery will still make good bread with hard water There is often much debate on what temperature the water should be The answer is simple If you put your hand in the water and it feels cool then it s fine There is no need to warm the water first If you re worried the water may be too cold from the tap just
35. roach your local mill for flour If you do be sure to specify that you require a fine ground flour with a high protein content if you want light well risen loaves See the appendix at the end of this book for suppliers of good quality flour e Ug page 7 Home Bakery BROWN FLOUR FARMHOUSE FLOUR 5 Brown flour contains about 85 of the wheat kernel Much of the bran part of the wheat kernel has been removed Loaves made with all brown flour tend to be smaller than white loaves due to the lower gluten content but there tends to be more flavour and texture to brown loaves When buying this type of flour the strong finely ground type will give better results in the bread maker e WHOLEMEAL OR WHOLE WHEAT FLOUR 6 This type of flour contains all of the original wheat kernel including the bran the tough outer skin of the wheat which is an excellent source of fibre As with the brown flour you Should specify a strong fine ground variety when using your bread maker The bran in the wholemeal flour inhibits the release of gluten so wholemeal loaves tend to be smaller and more dense than white loaves However the flavour is superb try the honey wholemeal recipe Your Prima Home Bakery has a special process for wholemeal bread which devotes more time to the kneading and rising processes e YEAST 7 Yeast is the living organism that multiplies in the dough It produces the carbon dioxide bubbles that make the dough rise Fo
36. shed Cardammon seeds this will make a mock rye loaf Apricot and almond bread Dry ingredients Mix together in a bowl first except the yeast 2 1 cups white rice flour cup tapioca starch flour cup potato starch flour tsp xanthan gum tsp gluten free mixed spice cup pow dered milk if using fresh see additional info tsp salt cup sugar cup dried apricots finely chopped after soaking cup crushed almonds or 1 tsp almond essence Wet ingredients 3 large eggs at room temperature beaten 2 ozs melted butter or allow ed margarine oil 1 tsp cider vinegar if allow ed 2 3 warm water hand hot 1 cup apricot jam 1 tbs dried yeast 1 sachet which is 2 tsp Method Mix all the wet ingredients together and place in the bread pan of your bread machine Gently mix all the dry ingredients together except the yeast and place on top of the wet ingredients sprinkle the yeast on top of the dry ingredients use BASIC or RAPID programme with your choice of crust setting On completion of the baking time remove the loaf tin from your machine and leave to cool slightly before removing the loaf Place on a wire tray to become cold before slicing Freezes well Banana and nut bread Dry ingredients 2 cups white rice flour y cup tapioca starch flour LE cup potato starch flour 215 tsp xanthan gum 1 tsp salt cup pow dered milk if using fresh contact b kitchen 1 3 cup sugar 1 3
37. t with a pre heat step that ensures all the ingredients are at the right temperature before the process starts The machine beeped part way through the process This is the signal to add other ingredients like fruit or nuts Some of the recipes call for extra ingredients Refer to the appropriate recipe for more information tried to make another loaf straight after the first but the process wouldn t start The machine must be allowed to cool thoroughly before another loaf can be made The machine will show the word H HH on the display panel until it has cooled properly What does the keep warm sign mean when the loaf is finished The Keep Warm function prevents condensation from forming on the loaf after the bake cycle has finished You can remove the loaf during the Keep Warm period then press START RESET button to reset the machine What if the power is The ABM7 will resume from where it left off as long as the power is interrupted accidentally restored within 30 minutes After this it is likely that the ingredients will during the process have spoiled anyway e PROBLEMS Sunken loaves 22 1 Typically what happens is the dough will rise very well then sinks just as the baking process starts Most of the time this is because the dough was not strong enough Whilst the yeast is still producing gas a weak dough will maintain a good shape but once the yeast is killed by the baking process the loa
38. tin and place on a wire tray to become cold before slicing To make a brown loaf add 1 tbsp molasses to wet ingredients if allowed by your intolerance 3lb WHITE BROWN LOAF Dry ingredients Gently mix together in a bowl first except the yeast cups white rice flour cup potato starch flour cup tapioca starch flour cassava cup extra potato starch or tapioca starch tbsp xanthan gum tsp salt or dried herbs tbsp sugar WNNFrF rR UI 1 sachet dried yeast 2 tsp Wet ingredients 2 large eggs at room temperature y cup organic olive sunflow er corn oil 1 tsp cider vinegar if allow ed 1 cup soya rice goat ew e cow s or allow ed milk li cups hand hot warm water M ethod Mix all the wet ingredients together and place in the base of your bread machine Gently place all the dry ingredient together except the yeast on top of the wet ingredients Sprinkle the yeast on top of the dry mixture Use BASIC or RAPID programme with your choice of crust setting Because this is a large amount of mixture the finished loaves should weigh in at about 3lb 9ozs Use a plastic spatula to help turnover and mix the ingredients initially when the machine first starts mixing On completion of the baking time remove the loaf from your machine and place on its side on a wire tray to cool You can slice this loaf very thinly and it freezes w ell To make a brown loaf add if allow ed 1tbs Molasses treacle with some lemon peel and cru
39. uring spoon The quantities of sugar oil amp some other ingredients in these recipes are based upon this metric tablespoon 15ml large end and metric teaspoon 5ml small end This book which you wouldn t be reading if it wasn t included of course Open the lid amp familiarise yourself with removing amp replacing the bread pan Note that the pan must be properly inserted into the machine before the drive cogs can make proper contact with the kneading shafts Next insert the kneading blades 1 large amp 1 small It doesn t matter which way round they go As you place them over the kneading shaft rotate them until they lock into place nn 5 Lf UG 11 e THE CONTROLS 16 1 BASIC 2 QUICK 3 FRENCH 4 RAPID Getting to know 5 WHOLE WHEAT 6 CAKE the controls T DOUGH 8 BAKE 9 JAM 10 BREAD KIT Programme Time remaining 1 START STOP button Starts the programme of course To stop the programme part w ay through you need to press and hold this button for 3 seconds After which the machine will reset to programme 1 2 Time selector For use when setting the delay timer see section of timer operation 3 Colour Press to select crust colour between light medium amp dark The arrow on the display 6 will point to the colour you have selected NB crust colour cannot be changed in Bread Kit mode 4 Loaf size Select between 1 5
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