Heinner Bread Express 950

7/27/2019 Heinner Bread Express 950

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MASINA DE FACUT PAINE

BreadExpress 950

Alimentare : 220-240V~50Hz

Putere: 700W

Cititi cu atentie manualul inainte de a utiliza aparatul

Instructiuni generale de siguranta


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Utilizarea oricarui aparat electric necesita respectarea urmatoarelor instructiuni

minime de siguranta. Exista riscul ranirii personale si apoi riscul distrugerii aparatului.

Aceste riscuri sunt indicate in manual prin conventiile urmatoare:

ATENTIE: Risc de accidentare personala

IMPORTANT: Deteriorare a aparatului.

In plus, va oferim urmatoarele sfaturi de siguranta:

Locatia

Intotdeauna plasati aparatul departe de marginea spatiului de lucru.

Asigurati-va ca aparatul este utilizat pe o suprafata dreapta si stabila.

A nu se folosi in aer liber.

Cablul de alimentare

Cablul trebuie sa fie bine intins de la priza la unitatea centrala fara noduri saufara sa fie indoit.

Nu lasati cablul sa atarne peste marginea spatiului de lucru, acolo unde un copil

l-ar putea atinge.

Nu lasati cablul intr-un spatiu liber, de exemplu, intre o priza joasa si o masa.

NU lasati cablul pe aragaz sau pe un prajitor de paine sau orice alta suprafata

fierbinte care l-ar putea deteriora.

Siguranta

ATENTIE: Nu atingeti suprafetele fierbinti. Folositi manusi de bucatarie la

scoaterea tavii cu paine. Nu acoperiti orificiile de eliminare a aburilor.

ATENTIE: Evitati contactul cu partile in miscare.

Pentru a va proteja impotriva unui soc electric, nu introduceti cablul sau stecherul

in apa sau alt lichid.

Fiti deosebit de atent la mutarea aparatului cu continut fierbinte.

Nu folositi aparatul de facut paine drept loc de depozitare pentru alte obiecte si

nu introduceti ustensile de bucatarie, deoarece exista riscul de incendiu sau de soc

electric.

Nu utilizati aparatul avand mainile ude sau umede.

Copiii

Nu lasati copiii sa utilizeze acest aparat. Copiii sunt vulnerabili in bucatarie, in special

atunci cand nu sunt supravegheati, cand aparatele electrocasnice sunt in functiune

sau alimentele preparate sunt scoase.

Instruiti copiii cu privire la pericolele potentiale din bucatarie, si avertizati-i cu privire

la riscul atingerii suprafetelor la care nu ar trebui sa aiba acces.

Alte instructiuni de siguranta Nu utilizati aparatul daca cablul este deteriorat.

Utilizarea accesoriilor nerecomandate de producator poate deterioraaparatul de facut paine.


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Nu plasati aparatul pe sau langa surse de caldura precum aragaz, cuptoare,arzatoare etc. Pentru a evita deteriorarea aparatului nu plasati nicio tava de copt sauobiect deasupra aparatului. Nu curatati cu lavete sau bureti. Nu spalati tava de copt, lama de amestec,

cana de masurat sau lingura in masina de spalat vase Tineti aparatul si cablul departe de caldura, soare, umezeala, marginiascutite si altele de acest gen. Tava de copt trebuie pusa corect la loc inainte de pornirea aparatului. Intotdeauna scoateti cablul din priza ori de cate ori nu utilizati masina, laatasarea accesoriilor, la curatare sau cand apar defectiuni. Trageti de stecher, nude cablu.

Inaintea primei utilizari

Inaintea primei utilizari, va rugam sa cititi acest manual si sa il pastrati pentru oconsultare ulterioara. Acordati o atentie speciala instructiunilor de siguranta.

1 Cu atentie, scoateti masina din ambalaj.2 Stergeti praful care ar putea sa se fi acumulat.3 Stergeti tava de copt, lama de amestecare si suprafata exterioara aaparatului cu o laveta umeda si curata. Tava este tratata astfel incatingredientele sa nu se lipeasca. Nu utilizati niciun fel de bureti sau perii abrazivepe aparat si accesorii.4 La prima utilizare, folositi putin ulei, unt sau margarina pentru a unge tava sipuneti la copt tava goala pentru 10 minute (selectati programul Extrabake).5 Mai curatati o data.

6 Plasati lama de amestecare in axul tavii.In procesul de productie este necesara ungerea usoara a anumitor parti ale

aparatului. Acest lucru poate duce la emiterea unor vapori la prima utilizare,ceea ce este perfect normal.

Caracteristici electrice

Verificati ca tensiunea inscrisa pe aparat sa corespunda cu cea a casei dvs (curentalternativ - AC). Daca prizele din casa dvs nu se potrivesc cu stecherul aparatului,acesta trebuie inlocuit.

Nota: Daca stecherul scos din priza este deteriorat, trebuie inlocuit si distrus,pentru ca poate reprezenta un pericol de elctrocutare.

ATENTIE: Aparatul necesita o priza cu impamantare.

Daca siguranta de 13 amp trebuie schimbata. trebuie folosita tot o sigurantaBS1362 de 13 amp.

Despre masina de facut paine

Un beep Fruit and Nut (Fructe si nuci) semnalizeaza momentul in care acesteingrediente pot fi adaugate, pentru a nu fi sfaramate de lama.

Exista setarea de extra-crust (coaja mai groasa) pentru crearea unei coji maigroase a painii (numai pentru anumite programe).


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Despre retete

Retetele din acest manual sunt orientative. De preferat sa consultati si indicatiile

existente pe cutia cu faina speciala pentru masina de paine. Intotdeauna adaugati ingredientele in ordinea indicata. Masurarea cu strictete a ingredientelor este vitala. Nu folositi cantitati mari.

Componente

Butoane panou de control, ecran si functii

EcranColor: Arata nivelul de coacere (colorare) selectatSize: Arata greutatea selectataSelect: Arata numarul programuluiArata timpul ramas pana la teminarea pprogramului(3:20, de exemplu, inseamna 3 ore si 20 minute; 0:20 este 20 minute)

Arata atentionarea de temeperaturavezi capitolul Rezolvare probleme


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Butoane setare timp

Folositi pentru a intarzia inceperea programului de facut paine.

Start

Tineti apasati butonul pentru aproximativ 1 secunda, pana se aude un bip si pe ecranapare semnalizarea de incepere a programului.

Stop

Apasati pe stop pentru aprox. 2 secunde, pana se aude un bip de confirmare.

Buton de meniu

Alegerea unuia dintre cele 12 programe de facut paine.

Buton alegere marime

Marimea este setata pentru o paine cu coaja. Pentru o paine de marime normala

(2lb=950g si 2.5lbs=1125g) apasati butonul o data.

Descrierea programelor

1 Basic white (3:00 si 2:53)Pentru paine alba si neagra. De asemenea, pentru paine cu diverse arome, cuierburi si stafide.

2 French (3:50 si 3:40)

Pentru paine usoara ca painea frantuzeasca, care are o coaja mai tare si otextura usoara.

3 Wholewheat (3:40 si 3:32)

Pentru coacerea painii integrale.

Aceasta setare are un timp de incalzire mai lung, pentru a permite graului sa

absoarba apa si sa se umfle. Nu este recomandata folosirea timerului de

intarziere a inceperii programului, acesta afectand calitatea painii.

4 Quick (1:40)Pentru preparare rapida a painii albe . Painea preparata la acest program este

mai mica si cu o textura mai densa.

5 Sweet (2:55 si 2:50)Pentru prepararea painii dulci, care are o crusta mai groasa si mai crocanta,produsa de arderea zaharului.

6 Fastbake - I 0058Prepararea painii de 950g intr-un timp scurt.

7 Fastbake - II0058Prepararea painii de 1125g intr-un timp scurt.

8 Dough (1:30)


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Aceasta setare este pentru pregatirea aluatului, dar nu si finalizarea

preparatului. Aluatul facut poate fi folosit apoi pentru modelarea gogosilor,

blat pizza etc. Orice fel de aluat poate fi preparat cu aceasta setare. Nu

depasiti 1kg de ingrediente.

9 Jam (1:20)

Folositi aceasta setare pentru prepararea gemurilor din fructe proaspete sau

a marmeladei. Nu mariti cantitatea si nu lasati sa fiarba peste capacitatea

tavii. Daca acest lucru se intampla, opriti masina. Scoateti tava cu atentie,

lasati sa se raceasca si curatati.

10 Cake (2:50)

Cu aceasta setare, aparatul va mixa ingredientele si apoi va coace pentru un

timp predefinit. Este necesar sa amestecati separat in doua boluri

ingredientele (vezi retetele), inainte de a introduce in tava.

11 Sandwich (3:00 si 2:55)Pentru pregatirea painii cu o textura usoara, dar cu o coaja mai moale si maigroasa.

12 Bake (1:00)Aceasta setare este doar pentru copt si poate fi folosita pentru a crestetimpul de coacere pentru setarile selectate. Este foarte folositoare pentrupregatirea gemului si a marmeladei. La pornirea acestei setari, timpul este deminim o ora (1:00) si se numara in intervale de 10 minute. Va trebui sa opritimanual setarea, apasand pe butonul de stop, atunci cand folositi procesul

Extrabake. Este recomandata verificarea starii gemului sau a painii din 10 in10 minute. Apasand , va creste timpul in unitati de 10 minute. Laselectarea optiunii Extrabake chiar dupa alt program, daca apare mesajulH:HH pe ecran, scoateti capacul, scoateti tava si lasati sa se raceasca pentrucateva minute. Dupa ce s-a racit, puneti la loc tava, ingredientele, setatiprogramul si apasati start.

Utilizarea masinii de facut paine

1. Scoateti tavaRidicati capacul si scoateti tava ridicand manerul, rasucind in sens invers

acelor de ceas si ridicand. Puneti tava pe suprafata de lucru. Este importantca tava sa fie umpluta cu ingrediente in afara masinii, pentru ca sa nu acesteasa patrunda in masina si sa atinga elementele de incalzire.

2. Atasarea lameiAtasati lama de framantare/amestecare, apasand.

3. Masurarea ingredientelorMasurati cantitatile de ingrediente necesare si adaugati-le in tava in ordineade pe reteta.

La adaugarea drojdiei, asigurati-va ca nu intra in contact cu apa sauorice alt lichid, pentru ca va incepe sa dospeasca imediat.

Folositi apa calduta (21-28C).


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4. Plasarea taviiPuneti la loc tava de copt in masina, rasucind in sensul acelor de ceas. Puneticapacul.

5. Introduceti stecherul in priza

Introduceti stecherul in priza. Aparatul va fi automat setat la meniul BasicBread si cu un timp normal. De fiecare data cand veti apasa un buton veti auzi un bip de confirmare.

6. Selectati programulAlegeti setarea dorita din lista, apasand butonul Menu

7. Selectati greutateaApasati butonul, pentru a alege intre crocant si mica/mare. Setarea automataeste pe crusty (crocanta) la pornirea aparatului.

8. Selectati culoarea

Selectati culoarea dorita pentru coaja, apasand butonul Colour.

9. Selectati timpul de asteptare (intarziere a inceperii procesului)

Daca doriti ca painea sa fie gata mai tarziu, selectati timpul de intarziere ca insectiunea urmatoare.

10. StartApasati butonul Start/Stop pentru pornirea masinii. Timpul ramas se vanumara in unitati de un minut.

11. Procesul

Masina de facut paine va trece automat prin stadiile programate, asa cumeste indicat in sectiunea Ciclul de coacere. Daca masina a fost programatala un al doilea proces de framantare, un semnal sonor va va avertiza cafructele sau alunele pot fi adaugate.

Este posibil ca sa iasa aburi prin orificii in timpul coacerii. Este normal.

12. TerminareLa terminarea programului, ecranul va arata 0:00 si va aparea semnalul

sonor.

13. Pastrarea calduriiFunctia de pastrare a preparatului cald va face ca aerul cald sa circule pentruinca 60 de minute pentru majoritatea setarilor (vezi sectiunea Ciclul decoacere). Pentru cele mai bune rezultate, scoateti tava de copt si painea inacest timp sau in moemntul in care programul initial s-a terminat. 10semnale sonore se vor auzi la terminarea programului de pastrare lacaldura.

14. Scoateti tavaApasti stop. Deschideti capacul.

ATENTIE: Folositi manusi de bucatarie la scoaterea tavii (cu atentie, este foartefierbinte!).

15. Scoateti paineaLasati painea sa se raceasca in tava pentru 15 minute, apoi rasturnati tava cu


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susul in jos si bateti usor pana ce painea se desprinde. Lasati painea sa seraceasca pe un platou. Umpleti tava de copt cu apa calda imediat, pentru ca lamasa nu se intepeneasca in ax.

Din cand in cand, lama va ramane in paine. Asteptati sa se raceascapainea si apoi indeparati lama cu o lingura de lemn sau de plastic, pentru a nu

zgaria suprafata antiaderenta.

16. Intotdeauna scoateti din priza aparatul dupa utilizare.

Nu deschideti capacul in timpul functionarii aparatului, pentru ca va fi afectatacalitatea painii, in special capacitatea de a creste. Deschideti capacul doar atuncicand in reteta este mentionata adaugarea ingredientelor aditionale.

Nota: temperatura camerei

Masina functioneaza bine intr-o gama larga de temperaturi, dar pot existadiferente in marimile painilor de la temperaturi ale camerei mai mari la cele mai mici.Temperatura camerei recomandata este intre 15 si 34C.

Folosirea cronometrului

Utilizati timerul cand vreti ca painea sa fie gata mai tarziu, sau sa fie preparatapeste noapte si gata dimineata. Poate fi facuta o setare de maxim 13 ore. Verificatidaca functia este disponibila, consultand sectiunea Ciclul de coacere. Nu folositiaceasta optiune pentru retete care contin ingrediente perisabile precum oua, lapte,smantana sau branza.

1. Hotarati ora la care vreti ca painea sa fie gata si calculati diferenta de timp dintre

momentul actual si acea ora. De exemplu, vreti sa aveti painea maine la ora 8:00,acum este ora 19:30, diferenta este de 12 ore si jumatate.

2. Introduceti acest timp apasand butoanele Time T si Time S. Sagetile vor selectatimpul in sus sau in jos, in perioade de 10 minute. Dupa ce ati apasat butonul Start,va aparea mesajul (:).

3. Daca ati selectat gresit timpul, apasati stop timp de 2 secunde. Timerul va fi

resetat si puteti repeta pasul 1 si 2.

4. Perioada de amanare este de maxim 13 ore. Atunci painea va fi gata de a fi scoasa

din masina, vezi sectiunea Scoaterea tavii.

Avertizare sonora

Se aude un beep atunci cand:- se apasa un buton;- in timpul celui de-al doilea ciclu de framantare al anumitor programe pentru aindica timpul la care alte ingrediente, precum cereale, fructe etc pot fi adaugate;- programul se termina;- la terminarea functiei de pastrare la cald.


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Intrerupere curentDupa o intrerupere brusca de curent,- daca programul nu a atins inca faza 1, apasati Start si programul va continua.- daca a depasit acest punct procesul trebuie reluat de la inceput. Tava de copttrebuie golita de ingrediente si inlocuite cu altele.

Felierea si pastrarea painii

Pentru cele mai bune rezultate, puneti painea pe un suport de sarma si

lasati-o sa se raceasca pentru 15-30 de minute inainte de a o taia.

Folositi un cutit electric sau un cutit manual ascutit pentru felii egale.

Pastrati painea nefolosita intr-o punga bine inchisa la temperatura camerei

pana la trei zile. Daca vremea este foarte calda si umeda, pastrati la frigider

peste noapte.

Pentru depozitarea pentru o perioada mai lunga, puneti painea intr-un

container acoperit si puneti-o la congelator

Daca pastrati painea in frigider, lasati-o cateva minute sa revina la

temperatura camerei inainte de servire.

Pentru ca painea facuta in casa nu contine conservanti, tinde sa se usuce si se

poate strica mai repede decat cea din comert.

Resturile intarite de paine pot fi taiate in cuburi de 1.3 sau 2.5 cm si folosite

pentru prepararea crutoanelor, a budincii de paine sau a umpluturii pentru

diverse retete.

Curatare si intretinereAtentie: Pentru a preveni riscul de electrocutare, scoateti din priza masina inainte

de a o curate!

1. Asteptati sa se raceasca masina.IMPORTANT: Nu scufundati in apa sau alt lichid si nu stropiti nici corpul masinii, nicicapacul, deoarece exista riscul deteriorarii si/sau al socului electric.2. Exterior: Stergeti capacul si corpul masinii cu o carpa umeda sau cu un burete usorumed.3. Interior: Folositi o carpa sau un burete umed pentru a curata interiorul masinii.4. Tava de copt: Curatati tava cu apa calda, nu este necesar detergent. Evitati sa

zgariati suprafata anti-aderenta. Uscati complet inainte de a o plasa incompartimentul de copt.5. Nu spalati la masina de spalat vase tava de copt, cana de masurat, lingura saulama.6. Nu lasati tava prea mult in apa, pentru ca poate dauna functionarii.7. Daca lama ramane blocata in tava, turnati apa fierbinte si lasati 30 de minute,dupa care se poate curata usor.8. Inainte de a depozita aparatul, asigurati-va ca este complet racit.

Nu folositi urmatoarele substante pentru curatare:Dizolvant de vopsea, benzina , ustensile din metal, pudra de lacuit, laveteimpregnate cu substante chimice


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Ingrijire speciala pentru suprafata non-aderenta

Evitati deteriorarea stratului non-aderent. Nu folositi ustensile din metal

precum spatule, cutite, furculite etc.

Stratul nonaderent isi poate schimba culoarea dupa o utilizare indelungata.

Acest lucru este cauzat doar de umezeala si vaporii de abur si nu va afecta

calitatea painii sau a functionarii aparatului.

Gaura din centrul lamei de curatat trebuie curatata, apoi adaugati o picatura

de ulei si repozitionati in tava de copt. Acest lucru va preveni lipirea lamei.

Pastrati toate orificiile curatate de praf.

Depozitarea masinii

Uscati bine toate componentele inainte de depozitare, inclusiv aburul de pe

fereastra masinii. Inchideti capacul si nu puneti nimic deasupra.

Nota: NU utilizati agenti de curatare abrazivi sau chimici pentru ca vor dauna

suprafetei non-aderente a masinii

Informatii despre ingrediente

Sfaturi pentru copt

De multe ori se spune ca a gati este o arta, bazata pe creativitatea bucatarului, in

timp ce coacerea painii este mai mult o stiinta. Acest lucru inseamna ca procesul

combinarii fainei, apei si a drojdiei duce la o reactie a carui produs este painea.

Trebuie sa va reamintiti ca atunci cand ingredientele sunt combinate, produc un

rezultat specific.

Cititi cu atentie informatiile urmatoare pentru a obtine o mai buna intelegere a

importantei pe care fiecare ingredient o are in procesul de coacere a painii.

Nota importanta despre faina

Tipurile de faina, desi arata aproape la fel, pot fi foarte diferite datorita modului in

care cerealele au fost cultivate, macinate, depozitate etc. Este folositor saexperimentati lucrul cu diferite tipuri de faina, pentru a gasi tipul cel mai bun pentru

a face paine. Depozitarea este foarte importanta, toate tipurile de faina trebuind sa

fie tinute intr-un container etans.

Faina obisnuita (pentru orice tip de aluat)

Acest tip de faina este un amestec de faina rafinata de grau fina si faina de grau mai

tare (grea). Este potrivita mai ales pentru prepararea torturilor si a prajiturilor, si

pentru painea-la-minut.


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Faina alba concentrata/faina de paine

Faina pentru paine este o faina cu multe proteine/gluten, care a fost tratata astfel

incat aluatul sa poata fi usor framantat. De obicei, acest tip de faina are o

concentratie mai mare de gluten decat faina obisnuia, insa poate varia. Faina

obisnuita si faina alba concetrata sunt recomandate pentru prepararea painii cu

acest aparat.

Faina de grau integrala

Faina integrala contine tot bobul de grau macinat, cu nucleul acestuia, tegumentul si

germenii, ceea ce o face mai grea si mai bogata in nutrienti decat faina alba. Painile

facute cu aceasta faina sunt de obicei mai mici si mai grele decat painile albe. Pentru

a remedia acest lucru, puteti amesteca faina integrala cu faina alba sau cea

obisnuita.

Faina care dospesteAcest tip de faina contine ingrediente de dospire nenecesare care vor interfera cu

prepararea painii si a prajiturilor. Nu este recomandata pentru folosire.

Faina de tarate

Aceasta faina neprocesata si cea din germeni de grau sunt facute din partea

exterioara mai tare a bobului de grau sau secara, separata de faina obisnuita prin

cernere. Acest tip de faina este, de obicei, adaugata in cantitati mici pentru coacerea

painii pentru un plus de nutrienti si aroma, si pentru a imbogati textura painii.

Fulgi de ovaz (Ovaz macinat)Fulgii de ovaz provin din ovazul macinat. Acestia sunt folositi pentru imbogatireaaromei si pentru textura painii.

Alte ingrediente

Drojdii (drojdie uscata)Prin fermentare, drojdia produce un gaz (dioxid de carbon) care face ca

painea sa creasca. Pentru a produce acest gaz, drojdia are nevoie sa reactioneze cuzahar si carbohidrati din faina. Drojdia granulara rapida este folosita in majoritatearetetelor in care este nevoie de dospirea aluatului.

Sunt trei tipuri de drojdie disponibila pe piata: drojdie proaspata, drojdietraditionala uscata si drojdie cu actiune rapida. Este recomandata folosirea drojdieicu actiune rapida. Drojdia proaspata nu este recomadata. Depozitati drojdiaconform instructiunilor producatorilor si verificati periodic data expirarii. Dacadeschideti un pachet, este important ca restul sa fie imediat resigilat si pus la frigiderpentru utilizari ulterioare. De multe ori aluatul nu creste datorita folosirii unei drojdiivechi sau care nu a fost pastrata corespunzator.

Puteti folosi urmatorul test pentru a determina daca drojdia este inactive(statuta, veche):

1. Puneti o jumatate de cana de apa intr-un bol.2. Amestecati o lingurita de zahar in apa si apoi presarati doua lingurite de

drojdie la suprafata.3. Puneti bolul intr-o zona calda si lasati 10 minute.4. Amestecul ar trebui sa produca o spuma si se degaja un miros puternic de


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drojdie. Daca acest lucru nu se intampla, aruncati amestecul si incepetidin nou cu un alt pachet de drojdie uscata.

ZaharZaharul este important pentru culoarea si aroma painii si este important in

reactia cu drojdia, ajutand-o sa fermenteze. Nu se pot folosi indulcitori artificiali casubstitut, pentru ca drojdia nu va avea reactie la acestia.

SareSarea este necesara pentru a echilibra gustul painii si al prajiturilor si da

culoarea coajei care se formeaza in timpul coacerii. Sarea limiteaza, de asemenea,dospirea drojdiei, asa ca nu adaugati o cantitate mai mare de sare decat cearecomandata in reteta. Poate fi redusa insa, pentru motive dietetice.

Lichide/lapteLichidele precum laptele sau combinatia de lapte praf si apa pot fi folosite la

prepararea painii. Laptele da un gust bun, o textura moale si inmoaie coaja, in timp

ce apa simpla produce o coaja mai crocanta. Unele lichide precum suc de portocale,mere etc. pot fi adaugate ca aroma.Nota: Pentru majoritatea retetelor recomandam lapte degresat.

OuaOuale dau texturii aluatului de gogosi si prajituri o structura mai densa si

moale.

Ulei de floarea-soarelui'Scurteaza' sau domoleste textura painii cu drojdie. Se pot folosi ca

substituenti untul sau margarina. Daca se adauga unt sau margarina scoase direct

din frigider, trebuie lasate sa se topeasca putin pentru ca aluatul sa fie mai bineomogenizat.

Praf de coptPraful de copt este un ingredient care se foloseste la prepararea prajiturilor,

facand ca acestea sa creasca in timpul coptului. Nu este necesar ca aluatul sa fie lasatsa se ridice.

Bicarbonat de sodiuBicarbonatul de sodiu este un alt agent care ajuta la dospirea preparatelor si

nu trebuie confundat cu praful de copt. De asemenea, nici bicarbonatul de sodiu nunecesita ca aluatul sa fie lasat sa dospeasca, pentru ca reactia chimica are loc in

timpul procesului de copt.

Masurarea ingredientelorPasul-cheie in utilizarea masinii de facut paine este masurarea cu precizie a

ingredientelor. Este extrem de important sa masurati corect fiecare lichid siingredient uscat pentru ca, altfel, rezultatul procesului poate fi alterat. Ordineaadaugarii ingredientelor trebuie respectata, de asemenea.

Masuratorile pentru lichide difera de cele pentru ingredientele uscate si sunturmatoarele:

Masurarea lichidelor

Folositi cana de masurat atasata. La citirea cantitatilor, cana trebuie sa fiepusa pe o suprafata orizontala dreapta si vazuta la nivelul ochiului (nu intr-un alt


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unghi). Nivelul lichidului trebuie sa fie acelasi cu cel inscriptionat pe cana. Utilizareaunor cantitati la ochi nu da rezultate bune.

Masuratori pentru ingrediente uscate

Aceste masuratori (in special pentru faina) trebuie facute folosind cana de

masurat atasata. Cana este creata dupa standardul american de 8 fluid oz

standardul englezesc este de 10fl oz. Masuratoarea pentru ingredientele uscate

trebuie facuta cu atentie, adaugand cu lingurita ingredientele in cana iar la umplere,

niveland cu un cutit. Apasarea cu mana sau cu lingura va duce la marirea cantitatii si

astfel reteta nu va fi respectata. Nu cerneti faina, decat daca se mentioneaza in

reteta.

La masurarea unor cantitati mici de ingrediente lichide sau solide (drojdie,

zahar, sare, lapte praf, miere, melasa etc), trebuie folosita lingura de masurare

atasata.

Masurarea trebuie sa fie echilibrata pentru producerea celor mai bunerezultate.

Masina Dumneavoastra de paine produce foarte usor alimente delicioase. Tot

ce trebuie sa faceti este sa respectati cu atentie reteta. In mod normal, in activitatea

de gatit zilnica, un varf de asta si un pic de cealalata dau savoare mancarii, insa nu

si in cazul masinii de paine. In acest caz, cantitatile indicate trebuie respectate cu

strictete.

Temperatura ingredientelor

Toate ingredientele si ustensilele folosite, inclusiv masina, tava si in special

lichidele (apa sau lapte) trebuie sa fie la temperatura camerei (21 o C-70F).

Daca ingredientele sunt prea reci, sub 10 C (50 F), atunci drojdia nu va fermenta.

Lichidele foarte fierbinti, peste 40C (104F) pot distruge efectul drojdiei.

Glazuri speciale pentru paini

Puteti da un finisaj profesional painii. Selectati una dintre urmatoarele glazuri sau

toppinguri pentru a da un plus de savoare painii:

Glazura de ou

Bateti 1 ou mare si 1 lingura de apa impreuna, si aplicati cu o pensula un strat gros

deasupra produsului. Aplicati numai inainte de a pune aluatul la copt.Glazura de unt topit

Aplicati cu o pensula unt topit peste painea proaspat scoasa din masina, pentru a

obtine o coaja mai moale.

Glazura cu lapte

Pentru o coaja lucioasa si mai moale, dati cu pensula inmuiata in lapte sau smantana

peste painea proaspat coapta.

Glazura cu zahar

Amestecati o ceasca de zahar cernut cu 1 sau 2 linguri de lapte, pentru realizarea

unei glazuri mai groase, si puneti-o peste painea cu stafide sau alte paini dulci.

Mac/Susan/Chimen/Fulgi de ovazPresarati cu una dintre variantele de mai sus, peste painea proaspat-glazurata.


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Alte sfaturi

- Puneti toate ingredientele in tava de copt, astfel incat drojdia sa nu intre in

contact cu niciun lichid.

-

Dupa ce ati terminat de facut aluat in masina, atunci cand lasati drojdia sa

creasca in afara masinii, lasati 30 de minute sau pana cand aluatul a crescut

dublu fata de dimensiunea initiala. Aluatul trebuie usor uns si acoperit cu

hartie de copt si un prosop uscat. Trebuie pus intr-un loc cald, departe de

curenti de aer.

- Umiditatea poate cauza probleme, asa ca umiditatea si altitudini mari

necesita ajustari ale retetei. Pentru umiditate mare, adaugati inca o lingura

de faina, daca observati compozitia fiind prea lichida. Pentru altitudini mari,

scadeti cantitatea de drojdie cu aproximativ lingurita, si scadeti putin

cantitatea de zahar sau/si apa sau lapte.

- Atunci cand, in reteta, se mentioneaza o suprafata tapetata usor cu faina,folositi 1 sau 2 linguri de faina. Pentru o manipulare mai usoara a aluatului,

puteti sa va dati cu faina pe degete sau pe ustensilele cu care lucrati.

- Daca aluatul pe care il intindeti se trage inapoi, lasati- l sa se odihneasca

pentru cateva minute inainte de a-l intinde din nou.

- Aluatul poate fi infasurat in folie de plastic si pastrat la congelator pentru

utilizare ulterioara.

- Dupa 5 minute de framantare a aluatului, deschideti capacul si verificati

consistenta aluatului. Ar trebui sa formeze o minge moale, neteda. Daca este

prea uscat, adaugati apa. Daca este prea umed, adaugati faina (cate lingura

o data).

Retete

Toate retetele urmatoare folosesc urmatoarea metoda:

1. Masurati toate ingredientele si adaugati in tava de copt.

2. Utilizati apa calduta (21-28 grade).

3. Introduceti tava in masina, inchideti capacul.

4. Selectati programul.

5. Apasati butonul de start.6. Cand painea este gata, scoateti tava, folosind manusi de bucatarie.

7. Scoateti painea din tava (si, daca este necesar, lama de amestec din paine).

8. Lasati sa se raceasca inainte sa feliati.

Aceasta metoda este modificata printr-o nota la sfarsitul fiecare retete, acolo unde

este necesar.


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Retete pentru paine

1. Retete pentru paine normala

Paine alba clasica 0.4535

680g 900g

Apa 1+1/8 cana 1+1/2 cana

Lapte praf degresat 2+1/2 linguri 4 linguri

Ulei de floarea-soarelui 2+1/2 linguri 4 linguri

Zahar 2+1/4 linguri 3 linguri

Sare 1+1/4 lingurite 2 lingurite

Faina alba de grau 3 cani 4 cani

Drojdie cu actiune rapida 1+1/4 lingurita 1+1/4 lingurita

Program 1Basic 1Basic

Paine neagra

680g 900g

Apa 1 cana 1+1/2 cana

Lapte praf degresat 2 linguri 3 linguri

Ulei de floarea-soarelui 2 linguri 3 linguri

Zahar 2+1/2 linguri 4 linguri

Sare 1+1/4 lingurita 2 lingurite



Programul 1 Basic 1 Basic

Paine italiana cu ierburi

680g 900g

Apa 1+1/8 cani 1+1/2 cani


Ulei floarea-soarelui 2+1/2 linguri 3 linguri

Zahar 2+1/4 linguri 2+1/2 linguriSare 1+1/2 lingurite 2 lingurite


Maghiran uscat 1+1/2 lingurite 2 lingurite

Busuioc uscat 1+1/2 lingurite 2 lingurite

Cimbru uscat 1+1/2 lingurite 1+1/2 lingurite

Drojdie cu actiune rapida 1+1/4 lingurite 1+1/4 lingurite



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Paine cu branza si ceapa

680g 900g


Lapte praf degresat 2 linguri 2+1/2 linguri

Zahar 1 linguri 2 linguri

Sare 1/2 lingurita 1 lingurita

Granule de ceapa 1+1/2 linguri 2 linguri

Branza cheddar rasa 1 cana 1+1/2 cana




Paine cu stafide

680g 900g

Apa 1+1/4 cana 1+1/2 canaLapte praf degresat 3 linguri 4 linguri


Zahar 2 linguri 3 linguri


Scortisoara lingurita 1 lingurita


Drojdie cu actiune rapida 1+1/2 lingurita 2 lingurite

Stafide* 5/8 cana cana


*Adaugati stafidele dupa semnalul sonor.

Paine cu rosii uscate

680g 900g




Zahar 1+1/4 linguri 1+1/2 lingura

Sare 1+1/4 lingurita 1+1/2 linguritaMix de ierburi uscate 1+1/2 lingurita 2 lingurite



Rosii uscate la soare 3/8 cana cana


Paine cu malt

680g 900g


Sare 1 lingurita 1 lingurita


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Ulei de floarea-soarelui 2 lingurite 3 lingurite

Melasa neagra 1+1/2 lingura 2+1/2 linguri

Extract de malt 2 linguri 3 linguri

Faina obisnuita 3 cani 4 cani

Drojdie cu actiune rapida 1 lingurita 1+1/4 lingurita

Stafide din struguri de masa* 1/2 cana cana


*Adaugati stafidele dupa semnalul sonor.

2. Retete pentru paine frantuzeasca

Paine frantuzeasca

680g 900g


Lapte praf degresat 2 linguri 2+1/2 linguriZahar 1 lingura 1+1/4 linguri

Sare 1 lingurita 1+1/4 lingurita

Ulei de floarea-soarelui 1 lingura 1+1/2 lingura


Drojdie cu actiune rapida 1 lingurita 1+1/4 lingurita

Programul 2 French 2 French

3. Retete pentru paine integrala

Paine din faina integrala de grau

680g 900g




Zahar brun 2+1/2 linguri 3+1/2 linguri

Sare 1+1/4 lingurita 1+1/2 lingurita

Faina de grau integrala 3 cani 4 cani


Tableta Vitamina C (zdrobita) 1x100mg 1x100mg

Programul 3 Wholewheat 3 Wholewheat

Paine din cereale

680g 900g


Lapte praf degresat 2 linguri 3 linguri


Zahar brun fin 2+1/2 linguri 5 linguri


Faina neagra din cereale 3 cani 4 cani

Drojdie cu actiune rapida 1+1/4 lingurita 1 lingurita


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Tableta de Vitamina C - 1x100mg

Programul 3 Wholewheat 3 Wholewheat

4. Retete cu preparare rapida (programul Quick)

Paine cu banane si nuci

Grup 1 de ingrediente

Unt (topit) 2 linguri

Lapte 1 lingura

Banana zdrobita 1 cana

Ou 1

Nuci (maruntite) cana

Lamaie 1 lingurita

Grup 2 de ingrediente

Faina simpla 1+1/2 canaBicarbonat de sodiu lingurita

Praf de copt lingurita

Zahar cana

Sare lingurita

Programul 4 Quick

Metoda

1. Intr-un bol amestecati ingredientele din grupul 1.

2. Intr-un alt bol amestecati ingredientele din grupul 2.

3. Puneti compozitiile din cele doua boluri in tava de copt.

Paine din fulgi de ovaz

Lapte 1 cana

Oua (batute) 2

Ulei de floarea-soarelui 1/2 lingurita

Golden syrup (melasa) 2 linguri

Zahar cana

Sare 1 lingurita

Faina simpla 2 canaFulgi de ovaz 1 cana

Praf de copt lingurita

Bicarbonat de sodiu lingurita

Programul 4 Quick

5. Retete dulci

Baton cu fructe

680g 900g




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Zahar 1/4 lingura 1/3 lingura

Sare 1+1/4 lingurita 1+1/2 lingurita


Nucsoara lingurita 1 lingurita


Mix de fructe uscate * cana 2/3 cana

Programul 5 Sweet 5 Sweet

*Adaugati fructele dupa semnalul sonor.

Paine cu ciocolata 680g 900g


Oua (batute) 1 mediu 1 mediu

Lapte praf degresat 1 lingura 1+1/2 linguraUlei de floarea-soarelui 1 lingura 1+1/2 lingura

Zahar cana cana

Sare 1/2 lingurita 1 lingurita

Nuci (maruntite)* cana -

Faina alba de grau 2+1/8 cana 3 cani

Praf de cacao cana cana

Drojdie cu actiune rapida 1 lingurita 1+1/2 lingurite

Programul 5 Sweet 5 Sweet

*Adaugati nucile dupa semnalul sonor.

6. Retete pentru Fastbake

Paine alba mica

Apa 270ml

Faina alba de grau 3 cani

Lapte praf degresat 2 linguri

Sare 1 lingurita

Zahar 4 linguriUlei de floarea-soarelui 4 linguri

Drojdie cu actiune rapida 3 lingurite

Programul 6 Fastbake

7. Retete pentru Fastbake

Paine mare alba

Apa 360ml

Faina alba de grau 4 cani

Lapte praf degresat 3 linguri

Sare 1+1/2 lingurita


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Zahar 5 lingurite

Ulei de floarea-soarelui 5 linguri

Drojdie cu actiune rapida 3+1/2 lingurite

Programul 7 Fastbake

8. Retete de aluat

Rulouri de paine alba

Apa 1+1/4 cana

Lapte praf degresat 1 lingura

Unt topit 2 linguri

Zahar 2 linguri


Faina alba de grau 3+1/4 cani

Drojdie cu actiune rapida 1+1/2 lingurita

Programul 8 Dough

Metoda

1. Framantati si formati aluatul in 6 rulouri.

2. Puneti rulourile intr-o tava unsa cu ulei.

3. Dati pe deasupra rulourilor cu o pensula inmuiata in unt topit.

4. Acoperiti pentru 20-25 minute.

5. Lasati sa creasca pana cand se dubleaza ca marime.

6. Puneti la copt pentru aproximativ 15-20 minute la 190C

Rulouri de paine integrala

Apa 1+1/4 cana

Lapte praf degresat 2 lingura

Unt topit 2 linguri

Miere 2 linguri

Zahar brun 1 lingura


Faina integrala de grau 3+1/4 cani


Programul 8 Dough

Metoda

Aceeasi ca cea de la rulourile de paine alba.

Chifle impletite fierbinti

Apa 1 cana

Unt topit cana

Zahar cana

Ou (batut) 1

Sare 1 lingurita


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Scortisoara 1 lingurita

Nucsoara lingurita

Stafide 1 cana


Programul 8 Dough

Metoda

1. Divizati aluatul in 8-12 bucati. Dati forma si turtiti putin.

2. Glazurati cu ou si lapte (dar nu si crucea din mijloc).

3. Acoperiti si lasati sa creasca 30 min.

4. Coaceti la cuptor la 375F (190C) pentru 16-18 minute.

Blat pizza

Apa 1 canaUnt topit 1 lingurita

Zahar 2 linguri

Sare 1 lingurita


Drojdie cu actiune rapida 1 lingurita

Programul 8 Dough

Metoda

1. Pre-incalziti cuptorul.

2. Formati un aluat intins si rotund. Puneti intr-o tava unsa. Ungeti putin aluatul cu

ulei.

3. Acoperiti pentru 15 minute si lasati sa creasca.

4. Adaugati toppingul dorit.

5. Coaceti la aproximativ 220 grade C pana capata o culoare aurie-maronie.

9. Retete de gem

Marmelada

Suc de la portocale 3 portocale medii

Coaja rasa de portocala 2Zahar conservant 1 cana

Apa 1 lingura

Pectina, daca este nevoie 2 lingurite

Programul 9 Jam

Comentarii

Incalziti borcanele inainte de a le umple;

Folositi un timp extra de fierbere daca este nevoie, in functie de marimea

portocalelor si consistenta marmeladei;

Indepartati lama inainte de a turna marmelada in borcane;


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Nu ridicati capacul in timpul functionarii masinii;

Portocalele care trebuie folosite pentru prepararea marmeladei sunt cele de

Sevilla, dar acestea nu se gasesc decat in luna Ianuarie. Daca se folosesc alt fel

de portocale, adaugati pectina pentru intarirea gemului.

Aceasta reteta produce un borcan mediu de marmelada (400g).

Gem de zmeura si mere

Zmeura inghetata, masurata inainte de decongelare 2 cani

Bucati de mere (curatate de coaja si cotor) 1 cana

Zahar conservant 1 cana

Suc de lamaie 3 linguri

Programul 9 Jam

Comentarii

Incalziti borcanele inainte de a le umple. Indepartati lama inainte de a turna marmelada in borcane.

Nu ridicati capacul in timpul functionarii masinii.

10. Retete de prajituri

Reteta de mix clasica

Grup ingrediente nr. 1

Unt topit cana

Esenta vanilie lingurita

Oua (batute) 3 medii

Suc de lamaie 2 lingurite


Faina simpla 1+5/8 cana

Praf de copt 2 lingurite

Zahar pudra 1 cana

Programul 10 Cake

Metoda

1. Amestecati ingredientele din grupul 1 intr-un bol.2. Amestecati ingredientele din grupul 2 in alt bol.

3. Combinati cele doua compozitii pana se omogenizeaza.

4. Turnati amestecul in tava de copt.

Prajitura cu fructe asortate

Grup ingrediente 1

Unt topit cana

Esenta vanilie lingurita

Oua (batute) 3 medii

Suc de lamaie 2 lingurite


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Fructe uscate amestec 5/8 cana


Faina simpla 1+5/8 cana

Praf de copt 2 lingurite

Zahar 1 cana

Scortisoara macinata lingurita

Nucsoara macinata lingurita

Programul 10 Cake

Metoda

Urmati metoda de la reteta de mix de prajituri clasica.

11. Retete de paine pentru sandwich-uri

Paine de sandwich680g 900g

Apa 260 ml 1+1/3 cana

Margarina moale sau unt 1+1/2 linguri 2 linguri

Sare lingurita 1 lingurita

Ulei de floarea-soarelui 1+1/2 lingura 2 linguri

Zahar 3 linguri 3+1/2 linguri


Drojdie cu actiune rapida lingurita 1 lingurita

Programul 11 Sandwich 11 Sandwich


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Ciclul de coacere timpi

*Semnal sonor, ingredientele pot fi adaugate

Intrebari despre performantele masinii si mod de operare

Intrebare nr. 1

Ce ar trebui sa fac daca lama de framantare ramane in paine?

Scoateti lama cu ajutorul unor palete de plastic inainte de a felia painea. Pentru ca

lama poate fi demontata din tava, nu reprezinta o defectiune daca ramane in paine.

Intrebare nr. 2

De ce uneori painea are faina pe coaja laterala?

In unele cazuri, faina poate sa ramana neamestecata in colturile tavii de copt. Daca

se intampla acest lucru, pur si simplu acea portiune poate fi mancata sau indpartata

cu un cutit.

Program

(timp)

Tip paine

Framantare1

(min)

Dospire1

(min)

Framantare2

(min)

Dospire2

(min)

Dospire3

(min)

Copt

(min)

Total

(ore)

Tinut

la

cald

(min)

1Basic 9 20 14* 25 45 60 2:53 60

Clasica, cu

coaja

10 20 15* 25 45 65 3:00 60

2French 16 40 19* 30 50 65 3:40 60

Franzela, cu

coaja

18 40 22* 30 50 70 3:50 60

3Wholewheat 9 25 18* 35 70 55 3:32 60Integrala, cu

coaja

10 25 20* 35 70 60 3:40 60

4Quick 7 5 8 80 1:40 60

5Sweet 10 5 20* 30 55 50 2:50 60

Dulce, cu

coaja

10 5 20* 30 55 55 5:55 60

6Ultra fast-1 12 11 35 0:58

7Ultra fast-2 9 9 40 0:58

8Dough 20 30 40 1:30

9Jam 20 15+ 45+mixing 20 1:20

10Cake 10 5 20 30 35 70 2:50 60

11Sandwich 15 40 5* 25 40 50 2:55 60

Sandwich, cu

coaja

15 40 5* 25 40 55 3:00 60

12Bake 60 1:00 60


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Intrebare nr. 3

De ce nu se mixeaza aluatul? Aud motorul pornit.

S-ar putea ca tava de copt sau lama de framantat sa nu fie instalate corect.

Asigurati-va ca tava este pozitionata corect si ca a facut click pe fundul masinii de

facut paine.

Intrebare nr. 4

De ce nu pot folosi timerul atunci cand folosesc lapte proaspat pentru prepararea

painii?

Laptele se va altera daca ramane pentru prea mult timp neutilizat in masina.

Ingrediente proaspete precum oua si lapte nu trebuie folosite atunci cand doriti sa

amanati momentul inceperii automate a prepararii painii.

Intrebare nr. 5

De ce trebuie sa adaug ingredientele intr-o anumita ordine?Acest lucru este necesar pentru ca masina sa amestece ingredientele in cel mai

eficient mod posibil. De asemenea, in felul acesta, drojdia nu intra in contact direct

cu lichidele, ceea ce este esential.

Intrebare nr. 6

Daca am setat masina sa aiba gata painea dimineata, de ce se aud zgomote de la

masina noaptea tarziu?

Masina trebuie sa porneasca atunci cand timpul de intarziere s-a scurt, pentru ca

painea sa fie gata la ora dorita si setata anterior. Sunetele sunt produse de motor, in

timpul framantarii painii. Este o operatiune normala, nu o defectiune.

Intrebare nr. 7

Lama este blocata in tava de copt. Dupa ce am copt paine, cum o scot?

Acest lucru se poate intampla. Lasati sa curga apa calda sau fierbinte peste lama, si

aceasta se va debloca. Daca nu se intampla acest lucru, lasati in apa calda timp de 30

de minute.

Intrebare nr. 8

Pot spala tava de copt in masina de spalat vase?Nu. Tava de copt si lama trebuie spalate manual.

Intrebare nr. 9

Ce se intampla daca las painea coapta in masina?

E recomandat sa lasati painea timp de o ora, daca aplicati functia keep warm.

Daca depasiti aceasta perioada painea se poate umezi, pentru ca aburul nu are unde

sa se evapore. Scoateti si lasati sa se raceasca pe un suport de sarma.

Intrebare nr. 10

De ce a fost framantat aluatul doar partial? De ce nu a fost mixat complet?


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Aluatul poate fi prea greu sau prea uscat. Ingredientele pot sa fi fost introduse in

ordine gresita sau tava si lama incorect asamblate.

Intrebare nr. 11

De ce nu a crescut painea?

Se poate ca drojdia sa fi fost expirata sau sa nu fi fost adaugata deloc. De asemenea,

daca nu s-a realizat mixarea completa a ingredientelor, acest lucru se poate

intampla.

Intrebare nr. 12

De ce nu pot seta un timp mai mare de 13 ore de amanare a inceperii programului?

Care e timpul minim cu care poate fi amanat ciclul de pregatire a painii?

Timpul maxim de intarziere este de 13 ore, incluzand timpul de coacere. De ex,

setarea 1 (basic small) are un ciclu de 3:20. Acesta poate fi intarziat sa inceapa cu

maxim 9:40. Timpul minim de amanare este de 10 minute.

Intrebari despre ingrediente si retete

Intrebare nr. 13

Cand stiu ca trebuie sa adaug stafide, nuci, etc la restul compozitiei?

Se aude un semnal sonor pentru a semnala faptul ca puteti adauga fructele in timpul

celui de-al doilea ciclu de framantat.

Intrebare nr. 14

De ce painea este umeda? Ce pot face?

Umiditatea poate afecta aluatul. Adaugati inca o lingura de faina. De asemenea,

altitudinile mari pot avea acelasi efect. Scadeti cantitatea de drojdie cu lingurite si

cantitatea de zahar si/sau lapte/apa.

Intrebare nr. 15

De ce painea creste si apoi scade brusc sau crapa?

Painea se poate sa fi crescut prea mult. Pentru a reduce aceasta, reduceti cantitatea

de drojdie si/sau cresteti cantitatea de sare.

Intrebare nr. 16Pot folosi retele mele preferate de paine (cu drojdie traditionala) in masina de

facut paine?

Da, dar va trebui sa incercati de mai multe ori pana veti obtine cantitatea optima de

ingrediente.Sa nu depasiti niciodatat cantitatea de 5 cani de ingrediente uscate in

total.

Intrebare nr. 17

Este important ca ingredientele sa fie la temperatura camerei inainte de a le

introduce in tava de copt?

Da, chiar daca amanati timpul de incepere al procesului (Apa trebuie sa aiba


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temperatura intre 21 si 28 grade C).

Intrebare nr. 18

De ce variaza painile in dimensiune si greutate? Painile integrale sunt intotdeauna

mai mici. Gresesc cu ceva?

Nu, este normal ca painile din faina integrala sa fie mai grele si mai mici de cat

painea clasica sau cea frantuzeasca. Faina integrala este mai grea decat cea alba,

deci nu va creste atat de mult in procesul de copt. Acelasi lucru este valabi.l pentru

painea cu fructe, ovaz, etc.

Intrebare nr. 19

Pot amesteca inainte drojdia cu apa?

Nu, drojdia trebuie tinuta uscata si pusa in tava ultima, deasupra fainii; acest lucru

este deosebit de important, mai ales in cazul in care alegeti sa amanati inceperea

procesului.

Intrebare nr. 20

De ce se formeaza o gaura la baza painii?

Gaura se formeaza datorita lamei de framantat.

ELIMINAREA DESEURILOR IN MOD RESPONSABIL FATA DE MEDIU

Poti ajuta la protejarea mediului!

Va rugam sa respectati regulamentele si legile locale: duceti echipamentele electrice

nefunctionale catre un centru de colectare al echipamentelor electrice uzate.

Importator: Asesoft Distribution

Europolis Logistic Park, Italia Street, 1-7, Chaijna, Ilfov, Romania

Tel: +4021 256 00 86,www.heinner.com
http://www.heinner.com/http://www.heinner.com/http://www.heinner.com/http://www.heinner.com/


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BREAD MAKER

BreadExpress 950

Voltage : 220-240V~50Hz

Power700W

Please read this instruction manual careful before use it

General Safety Instructions


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The use of any electrical appliance requires the following of basic common sense

safety rules.

Primarily there is danger of personal injury and secondly the danger of damage theproperty and the appliance. These are indicated in the text by the following twoconventions:

WARNING: Danger of personal injuryIMPORTANT: Damage to the applianceIn addition we offer the following essential safety advice.

Location Always locate your appliance away from the edge of a worktop. Ensure that the appliance is used on a firm, flat surface. Do not use outdoors.

Mains lead The mains lead should reach from the socket to the base unit without

straining the connections. Do not let the mains lead hang over the edge of a worktop where a childcould reach it.

Do not let the lead run across an open space e.g. between a low socket andtable.

Do not let the lead run across a cooker or toaster or other hot area whichmight damage the cable.

Your safety WARNING: Do not touch hot surfaces. Use over mitts or oven gloves when

removing the hot bread pan. Do not cover the steam vent openings under anycircumstances.

WARNING: Avoid contact with moving parts. To protect against electrical shock, do not immerse cord or plug in water or

other liquid. Extreme caution must be observed when moving an appliance with hot

contents. Do not use Breadmaker for storage purposes nor insert any utensils, as they

may create a fire or electric shock hazard. Do not use use the appliance with wet or moist hands.

Children

Never allow a child to operate this appliance. Children are vulnerable in the kitchen

particularly when unsupervised and if appliances are being used or cooking is beingcarried out. Teach children to be aware of dangers in the kitchen, warm them of the

dangers of reaching up to areas where they cannot see properly or should not be

reaching.

Other safety considerations If the mains lead of this appliance is damaged do not use it. The use of accessory attachments not recommended by the manufacturer

may cause damage to the Breadmaker. Do not place the appliance on or near heat sources such as gas or electric

stove ovens, or burners. To avoid damaging the appliance, do not place the baking pan or any object

on the top of the unit.


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Do not clean with scouring pads. Do not wash the baking pan, kneading blademeasuring cup or spoon in a dishwasher.

Keep the appliance and the cable away from heat, direct sunlight, moisture,sharp edges and the like.

The baking pan must be in place prior to switching on the appliance.

Always remove the plug from the socket whenever the machine is not in use,when attaching accessory parts, cleaning the machine or whenever a disturbanceoccurs. Pull on the plug, not the cable.

Before first use

Before first use, please take a few minutes to read this instruction book and to finda place to keep it handy for reference. Pay particular attention to the safetyinstructions.

1 Carefully unpack the breadmaker and remove all packaging materials.2 Remove any dust that may have accumulated during packing3 Wipe the baking pan, kneading blade and outside surface of the breadmaker

with a clean, damp cloth. The bread pan is non-stick coated. Do not use scouringpads or any abrasives on any part of the breadmaker.

4 For first time use use oil, butter or margerine to grease the bread pan andbake empty for about 10 minutes (select the Extrabake program).

5 Clean once more.6 Place the kneading blade on the axle in the baking pan.

In manufacture it is necessary to lightly grease some parts of the appliance. Thismay result in the unit emitting some vapour when first used, this is normal.

Electrical requirements

Check that the voltage on the rating plate of your appliance corresponds with yourhouse electricity supply which must be A.C. (Alternating Current). If the socketoutlets in your home are not suitable for the plug supplied with this appliance, theplug should be removed and the appropriate one fitted.Note: The plug removed from the mains lead, if severed, must be destroyed as aplug with bared flexible cord is hazardous if engaged into a live socket outlet.

WARNING: THIS APPLIANCE MUST BE EARTHED.

Should the fuse in the 13 amp plug require changing a 13 amp BS1362 fuse must befitted.

About this breadmaker A Fruit and Nut beep signals when extra ingredients can be added so

they don't get chopped by the kneading blade. There is a crusty setting to create that extra crusty loaf (certain

programs only).

About the recipesThe recipes in this booklet have been thoroughly tested to ensure best results. On

the same time it is recommended to respect the indication from special bread floorpackage.

Always add ingredients in the order they are listed in the recipe. Accurate measuring of ingredients is vital.

Do not use large amounts.


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Components

Control panel buttons, display & functions

Display windowColor: Shows browning level selectedSize: Shows weight selectedProgram: Shows the program numberShows time left before completion(3:20, for example: 3 hours and 20minutes; 0:20 is for 20 minutes)Show temperature warning - see 'Troubleshooting'


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Timer delay buttons

Use to delay the start of bread for selecting crust colour from light, making (all

programs except Fastbake) medium or dark (certain programs only)

Start

Press to start for approx 1 second, a beep program sounds and the colon (:) flashes

and the program starts

Stop

Press to stop for approx 2 seconds. When the breadmaker is switched on beep

sounds to confirm

Menu button

For choosing the bread making from the list 1 to 12

Loaf size button

The loaf size defaults to crusty. For loaves (2lb and 2.5lbs) press loaf size once.

Program descriptions

1 Basic white (3:00 and 2:53)For white and brown bread. Also for flavored breads with added herbs and

raisins.

2 French (3:50 and 3:40)For the baking of light weight bread such as French bread which has a crisper

crust and light texture.

3 Whole-wheat (3:40 and 3:32)

For the baking of bread containing significant amounts of whole-wheat. Thissetting has longer preheat time to allow the grain to soak up the water and expand.It is not advised to use the delay timer as this can produce poor results.

4 Quick (1:40)For white bread that is required in a shorter time. Bread baked on this setting

is usually smaller with a dense texture.

5 Sweet (2:55 and 2:50)For the baking of sweet type bread which gives a crisper crust than on basic

setting. The crisper crust is produced by the sugar 'burning'.

6 Ultra fast - 1 (00:58)Kneading rise and baking 2LB bread in a short time.

7 Ultra fast - 2 (00:58)Kneading rise and baking 2.5LB bread in a short time.

8 Dough (1:30)

This setting only makes the dough and will not bake the final bread. Remove

the dough and shape it to make bread rolls, pizza, etc. Any dough can be prepared

on this setting. Do not exceed 1kg (2lb) of combined ingredients.

9 Jam (1:20)


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Use this setting for making jam from fresh fruits and marmalade. Do not

increase the quantity or allow the recipe to boil over the pan into baking chamber.

Should this happen, stop the machine immediately. Remove the pan carefully, allow

cooling a little and cleaning thoroughly.

10 Cake (2:50)

This setting will mix ingredients and then bake for a preset time. It is required to

mix two groups of ingredients in bowls before adding to the bread maker (see cake

recipes).

11 Sandwich (3:00 and 2:55)

This is to bake light textured bread but with a softer and thicker crust.

12 Extra bake (1:00)

This setting is bake only and can be used to increase the baking time on selectedsettings. This is especially useful to help 'set' jams and marmalade. When started the

default time is 1 hour (1:00) minimum and counts down in 10 minute intervals. You

will have to manually switch this off by pressing the stop button, when you have

completed the Extra bake process. It is advised that you check the condition of the

bread or jam after 10 minutes and at 10 minute intervals. Pressing increases the

time in increments of 10 minutes. When selecting Extra bake straight after another

program, if the message H:HH is displayed, open the lid, remove the pan and allow

to cool for 10 minutes. When cool, replace the baking pan and its contents, set

program and press start.

Using your bread maker

1. Take out the pan

Open the lid and remove the pan by lifting the handle, turning anti- clockwise

and lifting out. Place on the work surface. It is important that the pan is filled with

ingredients outside the machine so that any accidental spillage is not ignited by the

heating elements.

2. Attach the bladeAttach the kneading blade to the shaft, by pushing on.

3. Measure ingredients

Measure the ingredients required and add them all into the pan in the order

listed. See later section 'Measuring your ingredients').

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 start to activate

immediately.

Use tepid water 21-28C.

4. Put pan back in


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Place the baking pan back in the bread maker, turning clockwise to lock into

place. Close the lid.

5. Plug in

Plug into the power supply. The bread maker will automatically be set to

basic bread menu and normal time.

Every time you press a button you will hear a beep to confirm.

6. Select program

Choose the desired setting from the list by pressing the Menu button.

7. Select weight

Press Loaf size button to choose between crusty and small/large. The setting

defaults to crusty when the bread maker is switched on.

8. Select color

Choose desired crust color by pressing color button.

9. Select the delay time

If you wish the bread to be ready later, set the time delay now, as described in

next section.

10. Start

Press the Start Stop button to start the machine. The remaining time will count

down in one minute increments.

11. Progress

The breadmaker will automatically proceed through the programmed stages as

shown in the 'Baking cycle times' section. If the breadmaker has a program selected

that has a second kneading process, beeps sound to inform that fruits and/or nuts

may be added.

It is possible that steam will escape through the vents during baking, this is

normal.

12. Finish

When the program is completed and the bread is baked the display shows 0:00

and the beeper will sound.

13. Keep warm

The keep warm function will circulate hot air for a further 60 minutes on most

settings (see 'Baking cycle times' section). For best results, remove the baking pan

and loaf within this period or when the initial program is completed. 10 beeps will be

heard when the keep warm period is finished.


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14. Remove the food

Press Stop. Open the lid.

WARNING: Use oven gloves when removing the baking pan (talking care as it is

very hot).

15. Turn out the bread

Allow the bread to cool in the pan for 15 minutes, then turn the pan upside down

and tap the bread from the pan onto a rack to cool. Fill the pan with warm water

immediately to prevent the blade from sticking to the shaft.

Occasionally the kneading blade will stay in the loaf. Wait until the loaf is cool

and then remove the blade with a wooden or plastic utensil to avoid damage to the

non-stick surface.

16. Always unplug the appliance after use.

Do not open the lid whilst the bread maker is operating as this will affect thequality of the bread, especially its ability to rise properly. Only open the lid when the

recipe needs you to add additional ingredients, see recipes.

Room temperature note

The bread maker will work well in a wide range of temperatures, but there could be

a difference in loaf size between a very warm room and a very cold room. We

recommend the room temperature should be between 15C and 34C.

Using the timer

Use the timer when you want the bread ready later, or in the morning. A maximum

of 13 hours can be set. Check if function is available by consulting 'Baking cycle

times' section. Do not use this function with recipes that use perishable ingredients

such as eggs, fresh milk, sour cream, or cheese.

Decide when you want the bread to be ready and calculate the difference in time

between now and then. For example, if you want a loaf at 8am, and it is now 7:30

p.m., the difference is 12 hours.

Enter this time by pressing 'Time T' and 'Time S' buttons. Arrows will move time up

or down in 10-minute increments. After you have pressed Start, the colon will flash.

If you have selected the wrong time press stop for 2 seconds. The timer will go backto the program time, repeat step 1 and 2.

The timer delay is up to a maximum of 13 hours. This is when the bread will be ready

to be removed from the machine, see page 8 item 14 'Remove the food'.

Beeper

The beeper sounds :

- when pressing any button;

- during the second kneading cycle of certain programs to indicate that cereals,

fruit, nuts or other ingredients can be added;

- when the program finishes;


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- when keep warm finishes.

Power interruption

After a brief power supply failure:

-

If the program has not yet reached rise 1, press start and the program will

continue using the automatic repeat function;

- If it has gone beyond this point the process must be started from the very

beginning. The ingredients will have to be discarded and you must start again

with fresh ingredients.

Slicing and storing bread

For best results place bread on a wire rack and allow to cool for 15-30 minutes

before slicing. Use an electric knife or a sharp knife with a serrated blade for even

slices.

Store unused bread tightly covered in a plastic bag at room temperature for up tothree days. If weather is hot and humid, store in the refrigerator overnight.

For longer storage (up to one month), place bread in a tightly covered container

in the freezer. If you store the bread in the refrigerator, leave it out to bring it to

room temperature before serving. Since homemade bread has no preservatives it

tends to dry out and become stale faster than commercially made bread.

Leftover slightly hardened bread may be cut into 1.3 cm (half inch) or 2.5 cm (1

inch) cubes and used in favourite recipes to make croutons, bread pudding or

stuffing.

Care and cleaning

Caution : To prevent electrical shock, unplug the unit before cleaning.

Walt until the bread maker 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.

Exterior : Wipe the lid and outer body of the unit with a damp cloth or slightly

dampened sponge.

Interior : Use a damp cloth or sponge to wipe the interior of the bread maker.

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.

- Do not wash the baking pan, measuring cup, spoon or kneading blades 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 paddle becomes stuck in the bread pan, pour hot water over it and


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allow to soak for 30 minutes. This will enable you to remove the paddle

more easily.

- Be sure the appliance is completely cooled before storing away.

- Do not use any of these when cleaning : paint thinner, benzene, steel wool

pads, polishing powder, chemical dust cloth

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 center 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 stickingof the blade.

Keep all air vents and openings clear of dust.

Storing the unit

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.

Note: DO NOT use abrasive or strong household cleaners as these will damage the

non-stick surface of the Bread Maker.

Know your ingredients - Understanding baking

It is often said that cooking is an art relying on the creativity of the chef while baking

bread is much more of a science. This means that the process of combining flour,

water and yeast results in a reaction that produces bread. You have to remember

that when the ingredients combine with each other they produce a specific result.

Read the following information carefully to gain a better understanding of the

importance that each ingredient plays in the bread making process.

Important note on flours

Flours, while visibly similar, can be very different by virtue of how they were grown,

milled, stored, etc. You may find that you will have to experiment with different

brands of flour to help you make that perfect loaf. Storage is also very important, as

all flours should be kept in an airtight container.

All-purpose flour/plain flour

All-purpose flour is a blend of refined hard and soft wheat flours especially suitable

for making cake. This type of flour should be used for recipes in the cake/quick bread

section.


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Strong white flour/bread flour

Bread flour is a high gluten/protein flour that has been treated with conditioners

that give dough a greater suitability for kneading. Bread flour typically has a higher

gluten concentration than all-purpose flour, however, depending on different milling

practices, this may vary. Strong plain flour or bread flour is recommended for use

with this bread maker.

Whole wheat flour/whole meal flour

Whole wheat flour/whole meal flour is milled from the entire wheat kernel which

contains the bran and germ and makes it heavier and richer in nutrients than while

flour. Breads made with this flour are usually smaller and heavier than white loaves.

To overcome this whole wheat flour/whole meal flour can be mixed with Bread flour

or strong plain flour to produce a high light textured bread.

Self-rising flour

Self-rising flour contains unnecessary leavening ingredients that will interfere with

bread and cake making. It is not recommended for use.

Bran

Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye

grains separated from flour by sifting or bolting. They are often added in small

quantities to bread for nutritional enrichment, heartless and flavor. They are also

used to enhance the texture of bread.

Oatmeal

Oatmeal comes from rolled or steel-cut oats. They are used primarily to enhance

flavor and texture.

Other ingredients

Yeasts (active dry yeast)

Yeast through a fermentation process produces gas (carbon dioxide) necessary to

make the bread rise. Yeast must be able to feed on sugar and flour carbohydrates in

order to produce this gas. Fast action granular yeast is used in all recipes that call foryeast. There are basically three different types of yeast available, fresh, traditional

dry active and fast action. It is recommended that fast action yeast be used. Fresh

or compressed cake yeast is not recommended as they will produce poor results.

Store yeast according to manufacturers instructions. Ensure your yeast is fresh by

checking its expiration date. Once a package or can of yeast is opened it is important

that the remaining contents be immediately resealed and refrigerated as soon as

possible for future use. Often bread or dough, which fails to rise, is due to stale yeast

being used. The following test can be used to determine whether your yeast is stale

and inactive :

Place half a cup of lukewarm water into a small bowl or cup.


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Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the

surface.

Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed.

The mixture should foam and produce a strong yeast aroma. If this does not

occur, discard mixture and start again with another packet of dried yeast.

Sugar

Sugar is important for the color and flavor of breads. It is also food for the yeast as it

is part of the fermentation process. Artificial sweeteners cannot be used as a

substitute for sugar as the yeast will not react properly with them.

Salt

Salt is necessary to balance the flavor of breads and cakes, as well as for the crust

color that develops during baking. Salt also limits the growth of yeast so the amountsshown 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 flavor 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 flavor enhancer. Note: For most recipes we

suggest the use of dry skimmed milk.

Eggs - Eggs add richness and a velvety texture to bread doughs and cakes.

Sunflower oil

Shortens or tenderizes 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 for easier blending during the mixing cycle.

Baking powder

Baking powder is a raising agent used in cakes. This type of raising agent does notrequire 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.


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Measuring ingredients

The key and most important step when using your bread maker is measuring your

ingredients precisely and accurately. It is extremely important to measure each

liquid and dry ingredient properly or it could result in a poor or unacceptable baking

result. The ingredients must also be added into the baking pan in the order that they

are given in each recipe. Liquid and dry measurements are done somewhat

differently and are as follows:

Liquid measurements

Use the cup provided. When reading amounts, the measuring cup must be placed

on a horizontal flat surface and viewed at eye level (not on an angle). The liquid level

line must be aligned to the mark of measurement. A 'guesstimate' is not good

enough as it could throw out the critical balance of the recipe.

Dry measurementsDry measurements (especially flours) must be done using the measuring cup

provided. The measuring cup is based on the American standard 8 fluid oz cup -

British cup is 10 fluid oz. Dry measuring must be done by gently spooning ingredients

into the measuring cup and then once filled, leveling off with a knife. Scooping or

tapping a measuring cup will pack the ingredients and you will end up with more

than is required. This extra amount could affect the balance of the recipe. Do not sift

the flour, unless stated.

When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar, salt,

powered milk, honey, molasses) the measuring spoon which is provided must be

used. Measurements must be level, not heaped as this small difference could throw

out the critical balance of the recipe.

Your breadmaker produces delicious baked goods with ease. This machine requires

only that you carefully follow the recipe instructions. In basic cooking, normally 'a

pinch of this and a dash of that' is fine but not for breadmakers. Using an automatic

breadmaker requires you accurately measure each ingredient for best results.

Ingredient temperaturesAll 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. Extremely hot liquids, above

40 C (104 F), may kill the yeast.

Creating your own yeast breads

With the bread maker, even the most inexperienced baker can achieve the satisfying

experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside

this talented machine with an electronic brain, the dough is mixed, kneaded, proofed

and baked without you being present. The automatic bread maker can also just


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prepare the dough and when it's ready, you shape, allow to rise and bake in a

conventional oven. The recipes on the following pages are 'tailored' for this bread

maker. Each recipe features ingredients that best compliment a particular loaf of

bread, and each was tested in our machines. It is extremely important not to exceed

the amounts of flour specified in each of the replaces or else it could result in

unsatisfactory baking performance. When creating your own yeast bread recipes or

baking an old favorite, use the recipes in this cookbook as a guide for converting

portions from your recipe to your bread maker.

Special glazes to enhance your bread.

Egg glaze

Beat 1 large egg and 1 tablespoon of water together, brush generously. Note: apply

only to doughs before baking.

Melted butter crust

Brush melted butter over just baked bread for a softer tender crust.

Milk glass

For a softer, shiny crust, brush just baked bread with milk or cream.

Sweet icing glaze

Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a glaze

consistency and drizzle over raisin bread or sweet breads.

Poppy/Sesame/Caraway seed/Oatmeal

Sprinkle your choice of these seeds generously over just glazed bread.

Other tips

Place all recipe ingredients into the baking pan so that yeast is not touching

any liquid. After completing the process of making dough in your bread

maker, typically when letting dough rise outside the bread maker, allow 30

minutes or until dough doubles in size. Dough should be lightly greased and

covered with grease proof paper and a dry towel. It should be placed in awarm area free from drafts.

Humidity can cause problems, therefore humidity and high altitudes require

adjustments. For high humidity, add an extra tablespoon of flour if

consistency is not right. For high altitudes, decrease yeast amount by

approximately teaspoon, and decrease sugar and/or water or milk slightly.

The DOUGH setting is great for mixing, kneading and proofing (allowing

dough to rise) richer dough like croissant doughs. Use the automatic bread

maker to prepare this dough so all you need to do is shape and bake it

according to your recipe.

When recipes call for a 'lightly floured surface', use about 1 to 2 tablespoons


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of flour on the surface. You may want to lightly flour your fingers or rolling

pin for easy dough manipulation.

When you let dough 'rest' and 'rise' according to a recipe, place it in a warm,

draught-free area. If the dough does not double in size, it may not produce a

tender product.

If the dough you are rolling shrinks back, let it rest covered for a few minutes

before rolling again.

Dough may be wrapped in plastic and stored in a freezer for later use. Bring

the dough to room temperature before using.

After 5 minutes of kneading, open the lid and check the dough consistency.

The dough should form a soft, smooth ball. If too dry, add liquid. If too wet,

add flour ( to tablespoon at a time).

Recipes

All of the following recipes use this same general method :1. Measure ingredients into baking pan.

2. Use tepid water 21-28

3. Insert baking pan securely into unit, close lid.

4. Select appropriate bread setting.

5. Push start button.

6. When bread is done, remove pan from unit using even mitts.

7. Remove bread from baking pan (and kneading blade from bread if

necessary).

8. Allow to cool before slicing.

1Recips for basic breadsBasic white bread

1.5lb 2lb

water 1+1/8cup 1+1/2cups

Skimmed milk powder 2+1/2tbsp 4tbsp

Sunflower oil 2+1/2 tbsp 4 tbsp

Suger 2+1/4 tbsp 3 tbsp

Salt 1+1/4tsp 2tsp

Strong white bread flour 3cups 4cupsFast action yeast 1+1/4tsp 1+1/4tsp

Use setting 1Basic 1Basic

Softgrain bread

1.5 lb 2 lb

Water 1+1/8 cup 1+1/2cup

Skimmed milk powder 2+1/2 tbsp 4 tbsp


Sugar 2+1/4 tbsp 3 tbsp


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Salt 1+1/4 tsp 2 tsp

Strong white bread flour 3 cups 4 cups

Fast action yeast 1+1/4 tsp 1+1/4 tsp

Use setting 1 Basic 1 Basic

Brown loaf

1.5 lb 2 lb

Water 1 cup 1+1/2 cup

Skimmed milk powder 2 tbsp 3 tbsp

Sunflower oil 2 tbsp 3 tbsp

Sugar 2+1/2 tbsp 4 tbsp





Italian herb bread

1.5 lb 2 lb

Water 1+1/8 cup 1+1/2 cup



Sugar 2+1/4 tbsp 2+1/2 tbsp



Dried marjoram 1+1/2 tsp 2 tsp

Dried basil 1+1/2 tsp 2 tsp

Dried thyme 1+1/2 tsp 1+1/2 tsp



Cheese & onion bread

1.5lb 2lb

Water 1cup 1+1/4cupSkimmed milk powder 2tbsp 2+1/2tbs

Sugar 1tbsp 2tbsp

Salt 1/2tsp 1tsp

Onion granules 1+1/2tbsp 2tbsp

Mature grated cheddar cheese 1cup 1+1/2cups

Strong white bread flour 3cups 4cups

Fast action yeast 1+1/2tsp 1+3/4tsp



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Raisin bread

1.5lb 2lb

Water 1+1/4cup 1+1/2cup

Skimmed milk powder 3tbsp 4tbsp

Sunflower oil 3tbsp 4tbsp

Sugar 2tbsp 3tbsp

Salt 1+1/2tsp 2 tsp

Cinnamon 3/4tsp 1tsp

Strong white bread flour 1+1/2tsp 2tsp

Fast action yeast 1+1/2tsp 2tsp

Raisins* 5/8cup 3/4cup

Using setting 1Basic 1Basic

*Add the fruit when beeper sounds.

Sun-dried tomato loaf1.5lb 2lb

Water 1 cup 1+1/3 cups



Sugar 1+1/4 tbsp 1+1/2 tbsp

Salt 1+1/4 tsp 1+1/2 tsp

Died mixed herbs 1+1/2 tsp 2 tsp



Sun-dried tomatoes 3/8 cup 1/2 cup

Using setting 1 Basic 1 Basic

Malt loaf

1.5lb 2lb

Water 1cup 1+1/4cup

Salt 1 tsp 1 tsp

Sunflower oil 2 tsp 3 tbsp

Black treacle 1+1/2 tbsp 2+1/2 tbsp

Malt extract 2 tbsp 3 tbspPlain flour 3cups 4cups

Fast action yeast 1 tsp 1+1/4 tsp

Sultanas 1/2 cup 3/4 cup

Using setting 1 Basic 1 Basic

*Add the fruit when the beeper sounds.


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2Recipes for french breadsFrench bread

1.5 lb 2 lb

Water 1 cup 1+1/4 cup

Skimmed milk powder 2 tbsp 2+1/2 tbsp

Sugar 1 tbsp 1+1/4 tbsp

Salt 1 tsp 1+1/4 tsp

Sunflower oil 1 tbsp 1+1/2 tbsp

Strong white bread flour 3 cup 4 cup

Fast action yeast 1 tsp 1+1/4 tsp

Using setting 2 French 2 French

3Recipes for whole wheat breadWhole wheat bread

1.5lb 2lb

Water 1+1/8cup 1+5/8 cup



Brown sugar 2+1/2 tbsp 3+1/2 tbsp

Salt 1+1/4 tsp 1+1/2 tsp

Strong wholemeal bread flour 3cups 4cups


Vitamin C tablet (crushed) 1x100mg 1x100mg

Using setting 3 Whole wheat

Granary loaf

1.5 lb 2 lb


Skimmed milk powder 2 tbsp 3 tbsp


Soft brown sugar 2+1/2 tbsp 5 tbsp


Granary malted brown bread flour 3cup 4cupFast action yeast 1+1/4 tsp 1 tsp

Vitamin C tablet - 1x100mg

Using setting 3 Whole wheat

4Recipes for quick settingBanana and nut bread


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Ingredients group1

Buttermelted 2tbsp

Milk 1tbsp

Mashed banana 1cup

Egg 1

Walnutschopped 1/2cup

Lemon 1tsp

Ingredients group 2

Plain flour 1+1/2cup

Bicarboante of soda 1/2tsp

Baking powder 1/4tsp

Sugar 1/2cup

Salt 1/4tsp

Using setting 4Quick

Method

1. Mix group1 together in a separate bowl.

2. Mix group2 together in a second bowl.

3. Pour mixture into bread pan.

Porridge oats bread

Milk 1cup

Eggbeaten 2

Sunflower oil 1/2tsp

Golden syrup 2tbsp

Sugar 1/4cup

Salt 1tsp

Plain flour 2cup

Porridge powder 1cup

Baking powder 1/2tsp

Bicarboante of soda 1/2tsp

Using setting 4Basic

5 SweetMixed fruit loaf

1.5lb 2lb



Sunflower oil 2+1/2tbsp 3tbsp

Sugar 1/4tbsp 1/3tbsp

Salt 1+1/4tsp 1+1/2tsp

Strong white bread flour 3cup 4cup

Nutmeg 3/4tsp 1tsp


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Fast action yeast 1+1/4tsp 1+1/2tsp

Dried mixed fruit 1/2 cup 2/3cup

Using setting 5Sweet 5Sweet

*Add the fruit when the beeper sounds.

Chocolate bread

1.5lb 2lb

Water 1cup 1+1/2cup

Egg (beaten) 1medium 1medium

Skimmed milk powder 1tbsp 1+1/2tbsp

Sunflower oil 1tbsp 1+1/2tbsp

Sugar 1/2cup 3/4cup

Salt 1/2tsp 1tsp

Walnutsshopped 1/4cup -

Strong white bread flour 2+1/8cup 3cup

Cocoa powder 1/2cup 3/4cup

Fast action yeast 1tsp 1+1/2tsp

Using setting 5Sweet 5Sweet

*Add the walnuts when the beeper sounds.

6Recipes for FastbakeIFastbake small white

Water 270ml

Strong white bread flour 3cup

Skimmed milk powder 2tbsp

Salt 1tsp

Sugar 4tsp

Sunflower oil 4tbsp

Fast action yeast 3tsp

Using setting 6 Fastbake

7Recipes for FastbakeIIFastbake large whiteWater 360ml

Strong white bread flour 4cup


Salt 1+1/2tsp

Sugar 5tsp

Sunflower oil 5tbsp

Fast action yeast 3+1/2tsp

Using setting 7 Fastbake

8Recipes for dough


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White bread rolls

Water 1+1/4cup


Buttermelted 2tbsp

Sugar 2tbsp

Salt 1+1/2tsp

Strong white bread flour 3+1/4cup


Using setting 8Dough

Method

1. Knead and shape the dough into 6 rolls.

2. Place on a greased baking tray.

3. Brush lightly with melted butter.

4. Cover for 20-25 minutes.

5. Allow to rise until they are double in size and glaze.

6. Bake for approx 15-20 minutes at 190

Whole wheat bread rolls

Water 1+1/4cup


Buttermelted 2tbsp

Honey 2tbsp

Brown Sugar 1tbsp

Salt 1+1/2tsp

Strong whole wheat bread flour 3+1/4cup


Using setting 8Dough

Method

Follow method given for white rolls.

Hot cross buns

Water 1cup

Buttermelted 1/4cup

Sugar 1/4cup

Heinner Bread Express 950

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Transcript of Heinner Bread Express 950