Stadler Form Baker One Manual page 13

cally be set to the 900 g loaf setting. To choose a different size loaf, use the
'Increase' (21) and 'Decrease' (22) buttons. Only the loaf sizes available for
the programme selected will appear.
450 g (selected programmes)
680 g
900 g
3. To select the crust setting
When you have chosen your loaf size, press the 'Accept/Start' button (23).
The 'Crust Setting' icon (16) will then illuminate. This will automatically be
set to setting 3 medium. To choose a darker or lighter crust, use the 'Incre-
ase' (21) and 'Decrease' (22) buttons. To bake the loaf press and hold
the 'Accept/Start' button (23) for approximately 3 seconds, the baking
process will begin and the countdown timer (12) will count down to zero.
Please note that during the baking process, condensation will form on the
inside of the fruit & Nut dispenser. This is totally normal and does not effect
the quality of the bread.
Very Light
Light
Medium
Dark
Very Dark
4. The end of the Baking Process
At the end of the baking process when the countdown on screen reaches
zero, the breadmaker beeps to indicate the baking process has finished. The
breadmaker automatically goes into the Keep warm programme. This can be
stopped at any time by pressing the Go back/cancel/pause (20).
ABOUT
About This Breadmaker
It has three settings to make a small 450g medium 680g or large 900g. N.B.
Weights are approximate and depend on recipe.
Kneading Blade
Clean the blade every time after use, ensure the blade rotates freely on the
spindle before each use, you can add a little sunflower oil to the joint before
putting it back into the pan. This will then be ready for next use.
PROGRAMME NUMBER DESCRIPTIONS
1. Basic white and brown (2:51 - 3:00)
For white and brown bread. Also for flavoured breads with added herbs and
raisins.
2. Wholewheat (3:32 - 3:40)
For the baking of bread containing significant amounts of wholewheat. This
setting 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..
3. Sweet (2:35 - 2:45)
For the baking of sweet type bread which gives a crisper crust than on basic
setting. The crisper crust is produced by the sugar caramelising.
4. Sandwich (2:55 - 3:00)
This is to bake light texture bread but with a softer and thicker crust.
5. French (3:30 - 3:50)
For the baking of light weight bread such as French bread which has a cris-
per crust and light texture.
6. Dough (1:30)
This setting only makes the dough and will not bake the 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.
7. Jam (1:20)
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 the baking
chamber. Should this happen, stop the machine immediately. Remove the
pan carefully, allow to cool a little and clean thoroughly.
8. Bread mixes (2:30)
For preparation of approximately a 680 g loaf, using a packet of shop bought
bread mix. These mixes usually come in two varieties: 'Just add water' and
'Just add flour and water.
9. Speciality (2:50)
The bread baked on this setting is usually smaller with a more moist and
dense texture. These breads do not use bread flour.
10. Gluten Free (2:35)
Gluten free breads are yeast leavened breads where gluten (a protein part
of the wheat/oats/barley/rye) is removed. People who cannot tolerate glu-
ten in their diet (known as Coeliacs), can obtain gluten free bread mix on
prescription. It is found in most high street chemists and health food stores
but can be expensive.