Basic - Stadler Form Baker One Instruction Manual And Recipes

BREAD HAS LARGE HOLES IN TExTURE
Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C
Too much liquid.
Measure ingredients accurately.
Too much yeast.
Measure ingredients accurately.
High humidity and hot ambient temperatures increase
yeast activity.
Bake during the coolest part of the day. Try reducing the yeast by ¼ teaspoon
or use liquids direct from the refrigerator. Do not use the timer function.
Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C.
BREAD SURFACE IS STICKY
Bread was left in the machine too long and condensation
collected on the baking pan.
Whenever possible, remove bread from the baking pan and cool on a wire
rack before keep warm period ends.
The wet/dry balance of the ingredients may be incorrect.
Measure ingredients accurately.
H:HH message on Display. Temperature in breadmaker is too high.
Press the Stop button. Remove the baking pan, leave lid open and allow to
cool. When cool, put the baking pan back in, set programme and start the
programme again.
E:EE message on Display. Temperature sensor is disconnected
Contact the Service Center.
DIFFICULT TO REmOVE BREAD FROm THE pAN
The bread is sticking to the pan.
The surface of the pan needs to be oiled before everyday use. Wash
the pan in hot soapy water and thoroughly dry. Liberally coat the inner sur-
face of the pan with oil, butter or margarine. When the bread pan is remo-
ved from the machine after the baking programme allow the bread to cool
in the pan for 15 minutes before turning out onto a rack. Only slice the bread
when fully cooled after 20-40 minutes
Condensation in the Fruit and Nut Dispenser
Please note that if your machine has a fruit & nut dispenser, during the ba-
king process, condensation will form on the inside of the dispenser. This is
totally normal and does not affect the quality of the bread.
RECIpES
The recipes in this booklet have been thoroughly tested to ensure best re-
sults. Recipes have been created by home economists specifically for this
machine and may not produce acceptable results in other similar machines.
• Always add ingredients in the order they are listed in the recipe.
• Accurate measuring of ingredients is vital. Do not use larger amounts.
All of the following recipes use this same general method:
1. Measure ingredients into baking pan.
2. Use tepid water 21-28°C.
3. Insert baking pan securely into unit, close lid.
4. Select appropriate bread setting.
5. Push start button.
6. When bread is done, remove pan from unit using oven mitts.
7. Remove bread from baking pan, (and kneading blade from bread if ne-
cessary).
8. Allow to cool before slicing.
This method is modified by notes, if applicable, at the end of each recipe.
These recipes have been developed using leading brands of flour and fast
action yeast.
RECIpES FOR BASIC BREAD (1)
Basic white bread
450 g
Water ¾ cup
Skimmed milk powder 2 tbsp
Sunflower oil 2 tbsp
Sugar 1 ¼ tbsp
Salt 1 tsp
Strong white bread flour 2 cup
Fast action yeast 1 tsp
Use setting

1 Basic

Soft grain bread
Water
Skimmed milk powder
Sunflower oil
Sugar
Salt
Strong white soft grain bread flour
Fast action yeast
Use setting
680 g 900 g
1 ⅛ cup 1 ½ cup
2 ½ tbsp 4 tbsp
2 ½ tbsp 4 tbsp
2 ¼ tbsp 3 tbsp
1 ¼ tsp 2 tsp
3 cup 4 cup
1 ¼ tsp 1 ¼ tsp
680 g 900 g
1 ⅛ cup 1 ½ cup
2 ½ tbsp 4 tbsp
2 tbsp 2 ½ tbsp
2 ¼ tbsp 3 tbsp
1 ¼ tsp 2 tsp
3 cup 4 cup
1 tsp 1 tsp
1 Basic