Cookworks EHS15AP-P Care & Instruction Manual
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Cookworks EHS15AP-P Care & Instruction Manual

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Breadmaker
Model No. EHS15AP-P
Care & Instruction Manual
For household and indoor use only
Please read these instructions before use and retain for
future reference
ISSUE-1 26/10/2017
1

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  • Page 1 Breadmaker Model No. EHS15AP-P Care & Instruction Manual For household and indoor use only Please read these instructions before use and retain for future reference ISSUE-1 26/10/2017...
  • Page 2 Electrical safety You should only plug the appliance into a 220V‐240V AC, 50Hz  supply. Connecting it to other power sources may damage the appliance and will invalidate the guarantee. Switch off and unplug when not in use and before cleaning the ...
  • Page 3 Warning! This appliance is intended exclusively for use in domestic  households. It is not suitable for commercial use. The surfaces of the breadmaker will become hot during use. Do  not touch; wear oven gloves when handling the appliance during and immediately after use.
  • Page 4 Parts  1. Lid 5. Measuring cup 2. Bread pan (removable) 6. Measuring spoon 3. Display 7. Kneading blade 4. Control panel 8. Housing ISSUE-1 26/10/2017...
  • Page 5 Control Panel Menu Used to select the program of choice. The program number selected will be shown in the top left corner of the display. Color Used to select crust colour of the loaf being baked. A small arrow will illuminate on the left side of the display next to the crust colour selected.
  • Page 6 Available programs 1. Basic – Kneads, rises and bakes bread. Program permits additional ingredients to be added. 2. French – Kneads, rises and bakes bread. Program has a longer rise time, the crust will be crisper and the bread should be lighter in texture than the basic program.
  • Page 7 Before first use Wash the bread pan, kneading blade, measuring cup and spoon as described in the cleaning section of these instructions. Place the bread maker on a stable, flat heat resistant surface in a well-ventilated area. Position away from the edge of the surface as some slight movement may occur during the kneading process.
  • Page 8 Basic operation Place the bread maker away from the edge on a stable, flat heat resistant surface and clean thoroughly before use. Fit the kneading blade to the spindle in the bread pan. Place the ingredients into the bread pan following the quantities and order shown in the recipes provided.
  • Page 9 15. Allow the loaf to cool for a minimum of 20 minutes before slicing. Before slicing check that the kneading blade is not still in the loaf. Notes This bread maker is suitable for recipes with a maximum of  400g flour (approx 2.5 cups) and a maximum of 8g fermentation agent If the START / STOP button is not pressed at the end of the...
  • Page 10 Tips for making successful bread After adding the flour to the bread pan make a small well in  the flour with a finger or spoon and add the yeast into the well. Do not permit the yeast to come in direct contact with salt as ...
  • Page 11 Special instructions for quick and ultra fast programs Quick breads are made with baking powder or baking soda that are activated by moisture and heat. To make successful quick breads, it is recommended that all liquids be placed in the bottom of the bread pan with the dry ingredients on the top.
  • Page 12 Salt Salt is necessary to improve the flavour of bread and the colour of the crust. Salt kills yeast and using less salt will usually result in a lighter loaf. If experimenting and adding savoury or salty ingredients to the bread, it may be necessary to reduce the salt added to achieve a satisfactory loaf.
  • Page 13 Program / stage length Program Basic French Whole wheat Loaf size Large Small Large Small Large Small Stage length Knead Rise Knead Rise Rise Bake Total program 2:50 2:48 3:20 3:18 3:30 3:28 length Fruit / nut addition 2:12 2:10 2:29 2:27 2:44...
  • Page 14 Program Dessert Pasta Dough Cake Bake   Knead / Stir      Rise       Knead      Rise     Rise   Bake Total program 1:20 0:15 1:30...
  • Page 15 Troubleshooting Problem Possible cause Action Smoke from Ingredients spilt onto the Unplug the bread maker, ventilation heating element. allow it to cool completely holes and wipe clean. If it is the first time that See the section ‘before first the bread maker is used, use’.
  • Page 16 Problem Possible cause Action Display shows Temperature sensor Contact a qualified service EEE after faults. engineer and have the bread pressing the maker serviced. START button Hear motor Bread pan or kneading Refit the bread pan. noises but blade not fitted correctly. dough isn’t stirred Loaf size large...
  • Page 17 Problem Possible cause Action Powder on Recipe includes Reduce quantity of surface of loaf ingredients with high ingredients with high gluten gluten content. content (e.g. butter, bananas etc). Too little water. Increase water content of recipe. Crust colour too High sugar content. Press START / STOP button dark on breads 5-10 minutes before the end...
  • Page 18 Plug / Wiring advice The wires in this mains lead are coloured in accordance with the following UK electrical code: BLUE = NEUTRAL BROWN = LIVE GREEN + YELLOW = EARTH Non-rewireable plug This appliance may be fitted with a “non‐rewireable” plug. If you need to change the fuse in a “non‐rewireable”...
  • Page 19 ISSUE-1 26/10/2017...
  • Page 20 Recipes ISSUE-1 26/10/2017...
  • Page 21 Plain bread recipes Bread: White Program: Basic Order of Ingredient Loaf size / Quantity of ingredients addition Small Large Water 170ml 250ml 1 tsp 1 ½ tsp ⅔ tsp Salt ¾ tsp Sugar 1 tbsp 1 ½ tbsp Milk powder 1 tbsp 1 ½...
  • Page 22 Bread: French bread Program: French Order of Ingredient Loaf size / Quantity of ingredients addition Small Large Water 170ml 260ml ¾ tbsp 1 tbsp Lemon juice ¾ tbsp 1 tbsp Salt ¾ tsp 1 tsp Sugar ¾ tbsp 1 tbsp Bread flour 2 cup Dry yeast...
  • Page 23 Speciality bread recipes Bread: Cinnamon bread Program: Basic Order of Ingredient Loaf size / Quantity of ingredients addition Small Large 1 Egg + Water 170ml 250ml Milk powder 1 tbsp 1 ½ tbsp Butter 2 tbsp 3 tbsp Salt ¾ tsp 1 tsp Sugar 1 tbsp...
  • Page 24 Bread: Whole wheat and raisin bread Program: Wholewheat Order of Ingredient Loaf size / Quantity of ingredients addition Small Large Water 160ml 250ml Margarine or 1 tbsp 1 ½ tbsp butter Honey 1 tbsp 1 ½ tbsp Salt ¾ tsp 1 tsp Brown sugar 1 tbsp...
  • Page 25 Bread: Raisin Program: Sweet Order of Ingredient Loaf size / Quantity of ingredients addition Small Large 1 Egg + water 170ml 260ml 1 tbsp 1 ½ tbsp Salt ⅔ tsp ¾ tsp Honey ¾ tbsp 1 tbsp Milk powder ⅓ cup ½...
  • Page 26 Quick and Ultra fast bread recipes Bread: Soda bread Program: Quick Order of Ingredient Loaf size / Quantity of ingredients addition Small Large Buttermilk 220ml Eggs 1 ⅓ cup 2 tbsp Plain flour 2 ¼ cup 3 ½ cup Sugar ⅓...
  • Page 27 Bread: Apple and walnut bread Program: Quick Order of Ingredient Loaf size / Quantity of ingredients addition Small Large Milk 60ml 80ml 1 ½ tbsp 2 tbsp Salt ½ tsp ½ tsp ⅓ cup Sugar ¼ cup ⅔ cup Apple (peeled 1 cup and grated) Chopped walnuts...
  • Page 28 Dough and Pasta recipes Dough: Pasta dough Program: Pasta Order of addition Ingredient Quantity of ingredients Eggs (medium) 00 Grade flour 1 cup Dough: Noodle dough Program: Pasta Order of addition Ingredient Quantity of ingredients Water 260 ml 00 Grade flour 3 cup Dough: Baps...
  • Page 29 Dessert recipe Dessert: Rice pudding Program: Dessert Order of addition Ingredient Quantity of ingredients Pudding rice ¼ cup Sugar Warmed milk 550ml Grated nutmeg To taste Using a plastic spatula, stir half way through the cooking stage.  If further cooking is required to achieve the desired consistency ...
  • Page 30 Using the bread maker to make marmalades and jams Safety Weigh all ingredients and only use the correct quantities. Unless otherwise specified use 3 cups of fruit and 2½ cups of sugar. Make a maximum 1.5 kg of jam only. Varying the quantities may result in the jam to boiling over and may cause a fire.
  • Page 31 Cake recipes Cakes are risen using baking powder and bicarbonate of soda and do not take as long as breads to rise. The cake is baked at a low heat and the rising agent will produce smaller bubbles giving rise to a denser cake than in a conventional oven.
  • Page 32 Cake: Honey cake Program: Cake Order of addition Ingredient Quantity of ingredients Eggs (beaten) Sugar 160g Salt 3 tsp Honey (liquid) 3 tbsp Butter (melted) 4 tbsp Self raising flour 160g (sieved) Milk 3 tbsp Add egg, sugar and salt to the bread pan, select cake program ...
  • Page 33 Cake: Carrot cake Program: Cake Order of addition Ingredient Quantity of ingredients Eggs (beaten) Milk 90ml Cooking oil 70ml (sunflower) Lemon juice tbsp Sugar ½ cup Salt Baking powder 1 tsp Bicarbonate of soda 1 tsp Cinnamon 1 tsp Mixed spice 1 tsp Plain flour Carrot (grated)

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