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BM48327MEE Rev1.qxp_9225 47507 MEE pump - Jon 25/10/2015 17:34 Page 8
3. Selecting the Crust Setting
You can choose from 5 different crust settings.
Very Light
Light
Medium
Dark
Very Dark
•
Press the 'Crust Control' button
want appears.
4. Measuring the Ingredients
The key and most important step when using your breadmaker 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. Do not use normal kitchen
teaspoons or tablespoons. The ingredients must also be added into the
Baking Pan in the order in which they are given in each recipe. Liquid and
dry ingredients should be measured as follows:
Measuring cup
The cup is marked in various 'volume measurement' scales. The recipes in
this book use the 'cup' volume which is based on the 'American' cup of 8 floz
and is conveniently marked in 1/16 divisions.
You must use a good quality set of accurate scales, we prefer to use the
'cup' measure for consistency and accuracy.
Liquid measurements
Use the cup provided
A Û
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 measurements
Dry measurements must be done using the measuring cup provided
using a set of weighing scales. Dry measuring must be done by gently
spooning ingredients into the measuring cup and then once filled, levelling off
with a knife
. Tapping a measuring cup will pack the ingredients and you
B
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 there are two
double ended spoons (one for dry ingredients and one for liquid) and one
single ended spoon (used primarily for dry ingredients)
must be level, not heaped as this small difference could throw out the critical
balance of the recipe
.
B
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 to accurately
measure each ingredient for best results.
•
Always add ingredients in the order they are listed in the recipe.
•
Please note that the measuring cups are based on the American standard 8
fluid ounce cup, NOT the 10 fluid ounce British cup.
•
Accurate measuring of ingredients is vital. Do not use larger amounts.
8
until the symbol for the crust setting you
Á
. When reading amounts, the measuring cup
. Measurements
C
5. Using the Timer
•
Once you have chosen the programme, loaf size and crust setting, you can
either bake the loaf immediately or delay the loaf baking time to end in up to
12 hours time. Go to 'Baking The Loaf' section to bake the loaf immediately.
•
NOTE: The timer cannot be used with the Fastbake, dough and jam
programmes.
•
NOTE: Do not use this function with recipes that use perishable ingredients
such as eggs, fresh milk, sour cream or cheese.
•
Press the 'Delay Timer + or -' buttons
A single press of the '+' will add 10 minutes to the time or press and hold the
'+' button to scroll faster through the time. The '-' button only becomes active
once the '+' has been pressed.
•
The Delay symbol
shows on the screen as the cycle time updates. The
Ï
total time shown on the screen will include the baking time and delay. For
example, if a loaf takes 3 hours to bake and you have delayed the start of
baking for 5 hours, the screen will countdown from 8 hours with the Delay
Indicator
showing on the screen. When the baking starts, the Delay
Ï
Indicator symbol will disappear as the delay has finished.
6. Baking the Loaf
•
To bake the loaf press the 'Start/Stop' button
start baking the loaf.
•
During the baking process several other icons will appear on the screen,
which denote which stage of baking the programme is currently at.
•
The numbers indicated by
stage. Every loaf follows the same process of 1st knead, 1st rise, 2nd knead,
2nd rise, and finally a 3rd rise.
•
is the symbol which shows on the LCD display for 'kneading' and
the symbol which shows on the LCD for 'rising'. The numbers '1', '2' or '3'
show accordingly.
•
When the loaf has finished baking the breadmaker will beep for 3 seconds
and the breadmaker automatically goes into 'Keep warm' mode (
for 60 minutes. These minutes are counted up on the display.
•
The 'Start/Stop' button
function to stop it so the bread can be removed.
7. Pause Function
•
Press the 'Start' button
the programme for 5 minutes.
or
A Ù
8. Beeper
The beeper sounds:
•
When pressing any button
•
During the second kneading cycle of certain programmes to indicate that
cereals, fruit, nuts or other ingredients can be added. (On 48325 the fruits
and nuts are added automatically.)
•
When the programme finishes.
•
When keep warm finishes.
Hints and Tips
•
Place all recipe ingredients into the Baking Pan so that yeast is not touching
any liquid.
•
If you are using the machine on the Dough setting (programme 6), after the
cycle is complete, remove the dough from the breadmaker, cover in a thin
coating of sunflower oil and cover with greaseproof paper and a dry tea
towel. The dough should then be left in a warm area free from draughts, for
approximately 30 minutes or until it has roughly doubled in size.
•
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 1/4 teaspoon, and decrease sugar and/or water or milk
slightly.
•
The dough setting is great for the mixing, kneading and proofing (allowing
to delay the finish time of your loaf.
Ê
and the breadmaker will
È
relate to the 1st, 2nd or 3rd 'Knead' and 'Rise'
Ì
can be pressed at any time during the keep warm
È
during or up to the end of the first knead to pause
È
is
Ò
Ì
flashes)
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