George Foreman GFBM1000 Instructions For Use Manual

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GFBM1000

Instructions & Recipes

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Summary of Contents for George Foreman GFBM1000

Page 1 GFBM1000 Instructions & Recipes...
Page 2 Exploded Diagram...
Page 3 5. Keep clear of the vents in the sides and back of the George Foreman™ Breadmaker and the top of the lid.
Page 4 If there’s a plastic label on the outside of the George Foreman™ Breadmaker, listing its features, take it off. Before using your George Foreman™ Breadmaker for the first time, or if it’s been out of use for a while, clean it out to remove dust, etc. (See “Cleaning”).
Page 5: Making Bread
Making Bread PREPARATION 1. Sit your George Foreman™ Breadmaker on a firm, level, heat-resistant surface, close to a power socket and out of reach of children. 2. Don’t plug it in yet. 3. Open the lid. 4. Grip the loaf tin handle firmly and twist the loaf tin anti-clockwise to release it from the catches in the bottom of the machine.
Page 6 Spillage on the element will reduce its life dramatically. 18. Turn the loaf tin slightly anti-clockwise, then lower it gently into your George Foreman™ Breadmaker. 19. If it won’t go in properly, it’s probably fouling the drive. Lift it out, give the drive a quarter of a turn clockwise, then try again.
Page 7 Bagel dough, Bagel bake, Super rapid, Dough, Pizza dough, Jam, or Bake only programs. START THE GEORGE FOREMAN™ BREADMAKER 30. When you’re happy with the settings, press the Start/Pause button, and watch the machine leap into action. The LED lights up,...
Page 8 Don’t touch or stir the dough. 37. If you don’t want to add any extras, ignore the beeping. FINISHING 38. When it’s done, the George Foreman™ Breadmaker beeps to let you know your bread is ready. Press the Stop button. KEEP WARM 39.
Page 9 If you’re using salt in the recipe, add it with the liquid ingredients, and keep it away from the yeast. b) Apart from the salt, follow steps 1 to 29, to set the George Foreman™ Breadmaker up. c) Decide when you want your bread to be ready, e.g. 6 p.m.
Page 10 BAGEL BAKE (2) Nor that this one is for baking them. This program sets the George Foreman™ Breadmaker up as a bagel oven. It bakes bagels, then goes into “keep warm” mode for an hour. You can vary the time from 15 minutes to 2 hours, to suit the recipe, to bake pre-prepared dough, or ready-made bagel dough from the supermarket.
Page 11 (strawberries, raspberries, etc.). BAKE ONLY (16) This program uses the George Foreman™ Breadmaker as an oven. It won’t mix, rise, or anything else, it just bakes then goes into “keep warm” mode for an hour. Use this program to bake dough you’ve made earlier, or ready-prepared dough from the supermarket.
Page 12 Tuck the ends under to seal it, and to allow it to fit back into the loaf tin — 19cm(7 ") wide. i) Put it into the loaf tin, put the loaf tin back into the George Foreman™ Breadmaker, close the lid, and press Start/Pause.
Page 13 Take the loaf tin out of the George Foreman™ Breadmaker. It must not be used with the rack. Lower the rack into the Breadmaker so that the handle mountings sit on the rack supports inside the Breadmaker.
Page 14: Ingredients
Ingredients FLOUR The type of flour used is important. You can’t use “ordinary” plain flour for making bread. Buy flour with “strong” or “bread” in its title. The commonest is normally marketed as strong white flour. These “strong” or “bread” flours contain more gluten than ordinary baking flour.
Page 15: Storing Bread
SUGAR Sugar activates and feeds the yeast, allowing it to grow. It adds flavour and texture, and helps with browning the crust. Many sachet yeasts do not need sugar to activate. Honey, syrup, or molasses may be used instead of sugar, provided the liquid ingredient is adjusted to compensate.
Page 16 Error codes If the George Foreman™ Breadmaker is too hot, the display will show _ _H or _HI, if it’s too cold, it’ll show _ _L. If this happens, press the Stop/Reset button, remove the loaf tin, and allow the Breadmaker to reach room temperature before trying again.
Page 17 Recipes There are many external factors which can affect the taste and texture of your bread (e.g. yeast type, flour type, sugar type, kitchen temperature, even air pressure and height above sea level). The recipes in this booklet have been designed to produce edible results, regardless of external factors.
Page 18 These tables show the process times in the bread-making programs. Type Crust Size Pre- Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total heat back White (3) Light 5min 20min 40min 24m 50s 15s 49m 45s 40min 3:00 750g 0 3min...
Page 19 Type Crust Size Pre- Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total heat back French rapid Light 5min 20min 20min 44m 52s 0 45min 2:15 750g 0 3min 22min 20min 44m 52s 0 42min 2:12 500g 0 3min 22min...
Page 20: Basic White Bread
Basic white bread Setting: White/rapid (3/4) 2 lb Loaf lb Loaf Water 280ml 230ml 2 tbsp 2 tbsp Salt 2 tsp Sugar 3 tbsp 2 tbsp Dried skimmed milk powder 2 tbsp tbsp White bread flour 560g 400g Dried yeast 2 tsp 2 tsp Lighter white bread...
Page 21: Granary Bread
50% Wholemeal bread Setting: Wholewheat/rapid (5/6) 2 lb Loaf lb Loaf Water 360ml 270ml Butter/Margarine Salt Soft brown sugar 3 tbsp tbsp Dried skimmed milk powder tbsp 2 tbsp White bread flour 285g 215g Wholemeal bread flour 285g 215g Dried yeast 2 tsp Granary bread Setting: White/rapid (3/4)
Page 22: Two Cheese Bread
Herb bread Setting: White/rapid (3/4) 2 lb Loaf 1 lb Loaf Water 400ml 300ml tbsp 2 tbsp Dried skimmed milk powder tbsp 2 tbsp Sugar tbsp 2 tbsp Salt 2 tsp 1 tsp White bread flour 580g 435g Tarragon 2 tsp Oregano 2 tsp Basil...
Page 23: Pizza Dough
8. Set the bagels on the baking trays, then slide them into the rack, with the tray marked BOTTOM at the bottom. 9. Unplug the George Foreman™ Breadmaker and pour 60ml (2 fl oz) water into the oval barrier on the floor of the Breadmaker.
Page 24: Dinner Rolls
5. Slide the trays into the rack, with the tray marked BOTTOM at the bottom. 6. Unplug the George Foreman™ Breadmakerand pour 170ml (6 fl oz) water into the oval barrier on the floor of the Breadmaker. 7. Don’t put the loaf tin back into the Breadmaker.
Page 25 Salt Put the milk, butter, eggs and vanilla essence into the loaf tin, then add the remaining ingredients. Close the lid, set the George Foreman™ Breadmaker to Cake, and press Start/Pause. When it’s finished, let it cool for at least 10 minutes in the loaf tin, then remove it and let it cool on a wire rack.
Page 26 Add the ingredients to the loaf tin in order (yeast last). We found the best results with the George Foreman™ Breadmaker to White, the crust set to medium, and the size set to 2lb. We suggest you try this first, to get a feel for it,...
Page 27 Troubleshooting What to do if: THE BREAD COLLAPSED The dough may have been too moist. Reduce the recipe liquid by 2 tbsp. If tinned fruit was used, it may not have been properly drained. Leaving the bread in the bread pan while it cools can cause moisture released in the baking process to soak back into the bread.