Related Manuals for homechoice Casa HCBM-01D
Summary of Contents for homechoice Casa HCBM-01D
- Page 1 instruction manual Casa bread maker 140624 Casa Bread maker IM_2019.indd 1 2019/05/02 12:01...
- Page 2 If you require any further information, please do not hesitate to call us on 0861 466324. Any complaints regarding goods or services supplied by homechoice should be made to our Customer Care Department. Post: homechoice, Freepost CB0225, Capemail 8089 E-mail: contact@homechoice.co.za...
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Page 3: Product Checklist
Casa bread maker HCBM-01D Keep this instruction manual in a safe place for future reference Thank you for purchasing the Casa bread maker. Please read through this manual before connecting and operating this product. Retain this manual for future reference. Product checklist Casa bread maker ■... -
Page 4: Safety Precautions
Safety precautions When using your bread maker, basic safety precautions should always be followed: This bread maker must be used on an AC supply only. The voltage marked on the unit must correspond to the supply voltage. Do not switch the bread maker on until it is properly installed as described in this manual. -
Page 5: Before First Use
22 Children should be supervised to ensure that they do not play with the bread maker. 23 This appliance has been designed for use in households and similar environments, including (but not limited to) areas such as staff kitchens in shops and offices, hotel and B&B rooms, farmhouses, etc. -
Page 6: About The Recipes
About the recipes The recipes in this booklet have been thoroughly tested to ensure the best possible results. The recipes have been created by professionals especially for the appliance, and may not produce acceptable results in other similar machines. Always add ingredients in the order they are listed in the recipes. Note: Accurate measuring of ingredients is vital. -
Page 7: Control Panel Buttons, Display And Functions
Control panel buttons, display and functions 1 Display window Shows: Selected browning level Selected weight The programme number Programme remaining time (for example 3:20 is 3 hours and 20 minutes) Temperature warning – see Troubleshooting 2 Timer delay buttons Used to delay the selected baking programme (except Fastbake). 3 Loaf size button Select small 700g or large 900g –... -
Page 8: Programme Descriptions
Programme descriptions Program 1 – Basic white ■ White and brown bread. Consists of wheat flour or rye flour. Program 2 – French ■ Lightweight bread, such as french bread, which has a crisper crust and light texture. This program is not suitable for baking recipes requiring butter, margarine or milk. Program 3 –... - Page 9 Operating instructions 1 Take out the pan Open the lid. To remove the pan, lift and turn the handle anti-clockwise while lifting the pan out. It is important to fill the pan with ingredients only when it is removed from the bread maker to avoid any accidental spillage being burnt by the heating elements.
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Page 10: Using The Timer
15 Turn out bread Allow the bread to cool in the pan for about 15 minutes, then turn the pan upside down and tap the bread from the pan onto a rack to cool. Fill the pan with warm water immediately to prevent the blade from sticking to the shaft. -
Page 11: Slicing And Storing Bread
if the programme has gone beyond this point, the process needs to be started from ■ the beginning. Discard all ingredients and restart the process with fresh ingredients. Slicing and storing bread For the best results, place the baked bread on a wire rack and allow to cool for 15–30 minutes before slicing. -
Page 12: Understanding Baking
Understanding baking The information below provides a better understanding of the importance each ingredient plays in the baking process. Ingredients All-purpose flour/plain flour All-purpose flour is a blend of refined hard and soft wheat flours especially suitable for baking cake. This type of flour should be used for recipes in the cake/quick bread section. Strong white flour/bread flour Bread flour is high in gluten/protein that has been treated with conditioners that give the resulting dough a greater ability to be kneaded. - Page 13 Sugar Sugar is vital in producing a bread’s colour and crust, as well as forming part of the fermentation process in conjunction with yeast. Note: Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them.
- Page 14 Measuring ingredients The most important step when using the Casa bread maker is to measure ingredients accurately according to recipe instructions. All the ingredients must also be added to the bread pan in the order shown in the recipes. Liquid measurements Use the cup provided to do all liquid measurements.
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Page 15: Special Glazes For Yeast Breads
Special glazes for yeast breads Add a professional finish to freshly baked bread with one of these special glazes: Egg glaze Beat 1 large egg and 1 tablespoon of water together; brush generously. Note: apply only to doughs before baking. Melted butter crust Brush melted butter over just-baked bread for a softer, tender crust. -
Page 16: Useful Tips
Useful tips When placing the ingredients in the bread pan, always ensure that the yeast does not ■ come in contact with any liquids. When letting dough rise outside the bread maker, allow 30 minutes for the process to ■ complete, or wait until the dough doubles in size. - Page 17 Recipes All of these recipes use the same general method: Measure ingredients into the baking pan. Use tepid water of approximately 21–28°C. Insert the baking pan securely into the main unit and close the lid. Select the appropriate bread setting. Push the Start button.
- Page 18 Sweet bread 700g 900g Fresh milk 180ml 190ml Margarine or butter 1½tbsp 2 tbsp Salt 1 tsp 1 tbsp Eggs Honey 1½tbsp 2 tbsp Sugar 3 tbsp 4 tbsp Bread flour 450g 520g Yeast 1 tsp 9/10 Program Basic Basic Potato bread 700g 900g...
- Page 19 White bread 700g 900g Water 250ml 300ml Salt 1½ tsp 2 tsp Sugar 2 tbsp 2½ tbsp Durum wheat semolina 120g 150g Bread flour 270g 350g Yeast 1 tsp 1 tsp 2 tbsp 2½ tbsp Program French French Classic French bread 700g 700g Water...
- Page 20 Wheat bread 700g 900g Water 150ml 220ml Sugar 2½ tbsp 3 tbsp Salt 1 tsp 1½ tsp Butter or margarine 1½ tbsp 2 tbsp Honey 1 tbsp 1½ tbsp Eggs Wholemeal flour 380g 500g Yeast 1½ tsp 2 tsp Program Wholewheat Wholewheat Sandwich bread...
- Page 21 Corn bread Milk 120ml Eggs Margarine or butter Sugar 1/4 cup All-purpose flour 350g Cornmeal 140g Baking powder 4½ tsp Programme Quick Ultra-fast pesto bread 700g 900g Water (48°C) 250ml 320ml Prepared pesto 3 tbsp ½ cup Powdered milk tbsp 2 tbsp Sugar tbsp...
- Page 22 Honey cake Eggs Sugar 160g Salt ¾ tsp Honey 2½ tbsp Milk 2½ tbsp Self-raising flour 150g 4 tbsp Yeast ½ tsp Program Cake Method 1 Mix the egg, sugar and salt in a bowl, then add honey and oil while continuing to mix. 2 Add the self-raising flour and mix.
- Page 23 White rolls Water 11/4 cups Skimmed milk powder 1 tbsp Butter (melted) 2 tbsp Sugar 2 tbsp Salt 1½ tsp White bread flour 31/4 cups Yeast 1½ tsp Program Dough Method 1 Knead and shape the dough. 2 Place on a greased baking tray. 3 Brush lightly with melted butter.
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Page 24: Baking Cycle Times
Baking cycle times Program Knead 2 Ten beeps indicate Bread type and size Knead 1 Rise 1 ingredients can be added• Basic, small 14• Basic, large 15• French, small 19• French, large 22• Wholewheat, small 18• Wholewheat, large 20• Quick Sweet, small 20•... - Page 25 ndicate Rise 2 Rise 3 Bake Total Time Keep warm dded• 2:53 3:00 3:40 3:50 3:32 3:40 1:40 2:50 2:55 0:58 0:58 1:30 1:20 2:50 2:55 3:00 1:00 Heating may Heating may Heating cycles cycle on and off* cycle on and off* on and off to to reach 32°C to reach 32°C...
- Page 26 General performance and operation What should I do if the kneading blade comes out with the bread? Remove it with a pair of plastic tongs before slicing the bread. Since the blade and pan can be separated, it is normal for the blade to remain lodged in the bread on occasion. Why does the bread have flour on the side crust at times? In some cases, the flour mix may remain on the corners of the bread pan.
- Page 27 The minimum length of delay for each setting is 10 minutes. The delay clock increases and decreases in 10-minute increments. Ingredients and recipes How do I know when to add raisins, nuts, etc. to the bread? The beeper sounds to indicate that you may add raisins, nuts, etc. during the second kneading cycle.
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Page 28: Troubleshooting
Troubleshooting Possible cause Solution Bread sinks in the centre Too much liquid or liquid too warm Measure ingredients accurately Use liquids at temperatures between 21–28°C Salt was not added, causing the Measure ingredients accurately bread to over- rise and then collapse Too much yeast was added Measure ingredients accurately If the problem persists, reduce the amount of... - Page 29 Bread rises too much High humidity and hot ambient Bake during the coolest part of the day temperatures can cause bread to Try reducing the amount of yeast by 1/4 over rise teaspoon Too much yeast Measure ingredients accurately Too much liquid Measure ingredients accurately Hot liquids accelerated the Use liquids at temperatures between 21–28°C...
- Page 30 Bread has large holes Water was too hot and killed the yeast Use liquids at temperatures between 21–28°C Too much liquid Measure ingredients accurately Too much yeast Measure ingredients accurately High humidity, hot ambient Bake during the coolest part of the day temperatures and increased yeast Try reducing the yeast by 1/4 teaspoon or use activity...
- Page 31 140624 Casa Bread maker IM_2019.indd 31 2019/05/02 12:01...
- Page 32 Customer Care Department: Mondays to Fridays: 8am – 6pm Saturdays: 8am – 3pm To place any new orders: call 0861 466324 see more online outside SA call +27 21 680 1300 @ homechoice.co.za 140624 Casa Bread maker IM_2019.indd 32 2019/05/02 12:01...