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Baking Guide
The following instructions are to be used when
making Bread or Dough recipes from the
recipe section of this book.
All recipes use local ingredients and Australian
Standard Metric Measuring tools (cup, spoons
and weighing scales) for accuracy in producing
a 750g or 1kg loaf of bread. The actual weight
of the baked loaf will vary depending on the
weight of raw ingredients used.
Remove and safely discard any packaging
materials and promotional labels before using
the oven for the first time.
OPEN THE LID AND REMOVE THE
BREAD PAN
Open the lid and remove the bread pan from
the oven by holding the handle and lifting
straight up.
Always remove the bread pan from the
oven before adding ingredients to ensure
ingredients are not spilt into the baking
chamber and the element.
Before using for the first time, we recommend
that the inside of the bread pan and the
kneading blades are washed with warm soapy
water, rinsed and dried thoroughly. Do not
immerse the bread pan in water.
INSERT THE KNEADING BLADE
It is important that the kneading blade is
properly inserted on the shaft in the base of
the bread pan by aligning the flat edge on the
inside of the kneading blade with the flat side
of the shaft. If the blade is not inserted correctly
the ingredients may not be mixed and kneaded
properly.
10
ADD INGREDIENTS INTO
THE BREAD PAN
It is IMPORTANT that the ingredients are
added in the correct order listed in the recipe
and that the ingredients are measured and
weighed accurately or the dough may not mix
correctly or rise sufficiently.
All ingredients should be at room temperature
20 –25°C. Ingredients should be added in the
following order:
• Liquid ingredients
• Fat/Oil
• Dry ingredients: salt, sugar, flour
• Yeast
NOTE
Mound the flour into the pan, make a small
hollow in the centre and place the yeast there.
If the yeast contacts the water before the
kneading, the bread may not rise well. This is
important when using the PRESET TIMER.
RETURN THE BREAD PAN
TO THE MACHINE
Insert the bread pan into the machine as
follows:
• Place the bread pan into the baking chamber
and locate the drive mechanism of the pan
directly onto the drive mechanism in the
baking chamber.
• Push the bread pan down firmly until it clicks
in position.
CLOSE THE LID
It is not recommended to open the lid during
operation except to check the consistency of
the dough and add additional ingredients in
the kneading cycle, or to glaze and add seeds to
the top of the loaf in the baking cycle.
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