Before First Use - Stadler Form Baker One Manual

11. Fastbake I (1:10)
For preparation of a 680 g white loaf in a reduced time period. Loaves made
on this setting can be shorter and the texture more moist.
12. Fastbake II (1:15)
For preparation of a 900 g white loaf in a reduced time period. Loaves made
on this setting can be shorter and the texture more moist.
13. Extra bake (1:00)
This setting is bake only and can be used to increase the baking time on
selected settings. 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 programme,
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
programme and press start.
14. Pizza dough (0:50)
This setting can be used to mix plain or flavoured pizza dough, as well as
fresh pasta dough. Once the programme is complete, the dough can be re-
moved from the machine and shaped in to pizza bases to be cooked in the
oven, or cut in to pasta to be boiled.
15. Quick (1:40)
For white bread that is required in a shorter time. Bread baked on this set-
ting is usually smaller with a dense texture.
16. Homemade I
This setting allows you to alter the amount of time your bread is kneaded,
risen and cooked for, to enable you to create your own perfect loaf. The
Homemade function is for experienced breadmakers who understand how
these processes affect bread and also for more inexperienced users who
wish to use trial and error to create a truly individual loaf.
The breadmaker will automatically remember the settings you alter so you
don't have to remember them yourself. Once you have used either of the
Homemade programmes, when you select them again, your previous set-
tings will be shown. These can then be altered or used again.
17. Homemade II
See Homemade I for details.
18. Cake* (1:10)
This breadmaker can also be used to bake a selection of cakes. Alterna-
tively you can also use the machine to make cakes from a cake mix where all
you need to do is add water. In this instance, you should ensure the mixture
is combined with the water before adding it to the machine.
19. Dessert* (2:50)
This setting allows you to make other desserts as well as cakes in your
breadmaker.

BEFORE FIRST USE

Before first use, please take a few minutes to read this instruction book and
to find a place to keep it handy for reference. Pay particular attention to the
safety instructions.
1. Carefully unpack the breadmaker and remove all packaging materials.
2. Remove any dust that may have accumulated during packing.
3. Wipe the outside surface of the breadmaker with a clean, damp cloth.
Wash the baking pan and kneading blade (see care and cleaning). The
bread pan is non-stick coated. Do not use scouring pads or any abrasives
on any part of the breadmaker.
4. For first time use oil, butter or margarine to grease the bread pan and
bake empty for about 10 minutes (select the Extra bake programme).
5. Clean once more.
6. Place the kneading blade (9) on the shaft (10) in the baking pan (8).
NOTE
In manufacture it is necessary to lightly grease some parts of the appliance.
This may result in the unit emitting some vapour when first used, this is
normal .
USING
1. Take out the pan.
Open the lid and remove the pan by lifting the handle, turning anticlockwise
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 blade.
If you have not already done so, attach 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.
Ensure you use tepid water 21-28ºC.
4. Put pan back in.
Place the baking pan back in the breadmaker, turning clockwise to lock into
place. Close the lid.