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10
Salt
Salt is necessary to balance the flavour of breads and cakes, as
well as for the crust colour that develops during baking. Salt
also limits the growth of yeast so the amounts shown in the
recipes should not be increased. For dietary reasons it may be
reduced, however, your baking may suffer.
Liquids/milk
Liquids such as milk or a combination of powdered milk and
water, can be used when making bread. Milk will improve
flavour, provide a velvety texture and soften the crust, while
water alone will produce a crispier crust. Some liquids call for
juice (orange, apple, etc) to be added as a flavour enhancer.
Note: For most recipes we suggest the use of dry (powdered)
skimmed milk.
Eggs
Eggs add richness and a velvety texture to bread doughs and
cakes.
Sunflower oil
‘Shortens’ or tenderises the texture of yeast breads. Butter or
margarine can be used as a substitute. If butter or margarine is
used direct from the refrigerator it should be softened first for
easier blending during the mixing cycle.
Baking powder
Baking powder is a raising agent used in cakes. This type of
raising agent does not require rising time before baking as the
chemical reaction works when liquid ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another raising agent not to be confused
or substituted for baking powder. It also does not require rising
time before baking as the chemical reaction works during the
baking process.
Bread Mixes
Follow the information for bread mixes on the bread mix packet.
Some brands of bread mixes recommend the use of the basic
programme setting. Our bread mix programme (8) has been
specially developed to achieve the best results from packet
bread mix.
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 the 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 Baking 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
o
C.
2 Just add flour and water
These mixes have the necessary ingredients in separate
sachets. Remember strong white bread flour is required. A
packet of this mix will produce a 700g (1.5 lb.)
Ingredient Temperatures
All ingredients, including the machine and pan, and
especially liquids (water or milk), should be warmed to
room temperature 21°C (70°F).
If ingredients are too cold,
below 10°C (50°F), they will not activate the yeast. Hot liquids,
above 40°C (104°F), may kill the yeast.
Care and Cleaning
1 Caution: To prevent electrical shock, unplug the unit
before cleaning.
2
Wait until the breadmaker has cooled.
• IMPORTANT: Do not immerse or splash either the body or Lid in
any liquid as this may cause damage and/or electric shock.
3 Exterior: Wipe the Lid › and outer body of the unit with a
damp cloth or slightly dampened sponge.
4 Interior: Use a damp cloth or sponge to wipe the interior of the
breadmaker.
5 Baking Pan: Clean the Baking Pan ‚ with warm water, soap is
not necessary. Avoid scratching the non-stick surface. Dry it
thoroughly before placing it back in the baking chamber.
6 The Fruit and Nut Dispenser · (only available on model 48325):
The dispenser is removed by sliding the lock catch to the right
and lifting the dispenser out. The dispenser should be cleaned
using warm soapy water with a soft cloth or sponge. It should
be rinsed thoroughly and dried before refitting.
To replace the dispenser, ensure the left side is slotted into
place first. The right side can then be pushed down to lock back
into position.
• Do not wash the Baking Pan
‚, Measuring up, spoon or
Kneading Blade
„ in the dishwasher.
• Do not soak the Baking Pan for long periods as this could
interfere with the working of the drive shaft.
• If the Kneading Blade becomes stuck in the Baking Pan, pour
hot water over it and allow to soak for 30 minutes. This will
enable you to remove the Kneading Blade more easily.
• Be sure the appliance is completely cooled before storing away.
Do not use Steel wool pads when cleaning.
• Special care for the non-stick finish. Avoid damaging the
coating. Do not use metal utensils such as spatulas, knives or
forks. The coating may change colour after long use, this is only
caused by moisture and steam and will not affect the
performance of the unit or quality of your bread.
• The hole in the centre of the Kneading Blade should be cleaned,
then add a drop of cooking oil and replace it on the spindle in
the Baking Pan. This will prevent sticking of the Kneading Blade.
• Keep all air vents and openings clear of dust.
• Be sure to dry all parts before storing including wiping any
moisture from the viewing window. Close the Lid and do not
store anything on top of the Lid.
