ingredients (it will beep to remind you). • Keep the yeast away from the liquid, to
• It will beep again when it is finished, and prevent it starting early.
then it will keep the bread warm for an • Clean any spillage off the loaf tin and
hour. lower it gently into the Breadmaker.
• Press gently down on the sides of the
In detail loaf tin, to engage the catches under the
• Sit the bread maker on a stable, level, handle mounts with the spring clips in
heat-resistant surface, near a power the body of the Breadmaker.
socket, don’t plug it in yet. • Close the lid.
• Open the lid, hold the Breadmaker body,
grip the loaf tin handle, and pull the loaf 4.2.2. Select the program
tin firmly, to release it from the spring • Plug the Breadmaker in (switch the socket
clips. on, if appropriate),. The display will show
• Check that the inside of the loaf tin is 1P (1 = Basic, P = medium crust color).
clean. After a couple of seconds, it will change
• Fit the kneading arm to the shaft in the to 3:00. This is the duration, in hours and
bottom of the loaf tin. It will only fit one minutes, of the Basic program.
way. The shaft and the hole in the • Press the select button to cycle though
kneading arm are D-shaped. the programs. The display will show the
• Assemble and measure the ingredients, program number, a light will show by the
have them handy, ready to add. program name.
• Heat and cold inhibit yeast. Water is best • After a couple of seconds, the display
at 27C (baby’s bottle), but room will show the program duration.
temperature will do. Ingredients should
be at room temperature. If they have The programs
been in the fridge, leave them to get up 1. Basic: For basic bread recipes and most
to room temperature. pre-packed bread mixes.
• Look out oven gloves, a wire rack, and 2. Rapid: Make a loaf in under an hour. You
a heatproof plate for the loaf thin. need to use a fast action yeast with this
program, and most of the fast action
4.2.1. Adding the Ingredients yeasts require the liquid to be hotter, up
• The order in which the ingredients are to 43/46 degrees Celsius or 110/115
added is important. Fahrenheit. Follow the instructions that
• Add ingredients like fruit, nuts, and raisins come with the yeast.
later, when it beeps. 3. French: For French; type bread and
• Put the liquid in first. This is usually water, breads low in fat and sugar, giving a
but may include milk, eggs, honey, syrup crisp crust and a coarse, chewy interior.
or molasses. After the liquids, add any 4. Whole - Wheat: For recipes with over
butter or oil. 50% whole wheat flour (or when instructed
• Add the dry ingredients: flour, sugar, salt, in the recipe).
spices, as specified in the recipe. 5. Sweet: For recipes high in fat, sugar,
• Last, make a hollow in the top of the dry eggs or cheese.
ingredients, and tip in the yeast. 6. Quick: For recipes using baking powder
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