BEGINNER'S GUIDE TO BREAD MAKING
• Before using the bread maker for the first time, remove and safely
discard any packaging material and promotional labels including the
clear film over the display panel. Ensure the power cord is unplugged
from the power outlet.
• Wipe the exterior of the stainless steel housing with a soft, damp cloth.
• Wash the inside of the bread pan with warm soapy water and a soft
cloth. Rinse and dry thoroughly. Do not immerse the outside of the
bread pan in water as this may interfere with the free movement of the
coupling and drive shaft. Wash only the interior of the bread pan.
• Wash the collapsible paddle and fixed paddle in warm soapy water
and a soft cloth. Rinse and dry thoroughly.
1. Remove the Bread Pan
a. Place the bread maker on a flat dry surface such as a bench top.
Ensure the power cord is unplugged from the power outlet.
b. Lift open the lid and remove the bread pan from the interior
baking chamber by holding the handle and lifting straight up.
c. If the bread pan becomes stuck, press the handle down then lift
2. Insert the Collapsible or Fixed Paddle
a. Select the appropriate paddle. Refer to the 'Components' section.
Always remove the bread pan from the baking chamber before
inserting the paddle and ingredients. This ensures that ingredients
are not spilt onto the heating element and drive mechanism inside
the baking chamber.
b. Ensure there is no baked-on residue on the drive shaft inside
the bread pan or in any of the paddle crevices, including the 'D'
shaped hole and hinge area.
c. Align the 'D' shaped hole on the paddle with the 'D' shape on the
drive shaft inside the bread pan. Push down firmly. The paddle
should rotate with the drive shaft, collapsible parts should be free
to move. It is important that the paddle is properly assembled
onto the drive shaft to ensure ingredients are mixed and
Push down firmly
d. If using the collapsible paddle, ensure it is inserted in the upright
position for thorough mixing during the 'knead 1' phase.
e. The collapsible paddle will automatically collapse into the
flat position then return to the upright position during the
appropriate times in the 'knead 2', 'rise' and 'punch-down' phases,
then collapse before the 'bake' phase begins to minimise the hole
at the bottom of the baked loaf.
3. Add ingredients to the Bread Pan
a. Before adding ingredients to the bread pan, ensure they are:
− Fresh. In particular, fresh flour and yeast are critical – check
the 'Best Before Date' stamped on the package.
For tips on checking the freshness of your yeast, refer to the
comments on yeast in 'The Vital Ingredient' section.
− Measured and weighed accurately. Refer to 'Tips for Better
Bread Making - Measuring and Weighing Ingredients' in
− The right temperature. Unless specified otherwise in a recipe,
all liquids should be 27°C, and non liquid ingredients should
be at room temperature 20°C—25°C. Temperatures too cool or
too warm can prevent the yeast fromactivating and affect the
way the bread rises and bakes.
b. Add ingredients to the bread pan in the order listed in the recipe
to ensure the dough mixes thoroughly and rises sufficiently.
Wipe any spilt ingredients from the rim and outside of the pan
and ensure it is clean and dry.
Yeast/Baking Powder or Baking Soda
Water or Liquids
Do not underfill or overfill the bread pan as the bread may not mix
properly. The recipes in our eBook are designed for 0.5kg to 1.25kg
loaves. However if developing your own recipes, as a general guide,
a minimum 500ml and maximum 625ml of total dry ingredients is
recommended. On the jam setting, as a general guide, a maximum
500g of fruit should be used.