BEFORE YOU BEGIN GB A slight odour may be given off when used for the first time GETTING TO KNOW YOUR BREADMAKER A - lid with window B - control panel C - bread pan D - kneading paddle graduated beaker - E tablespoon measure - f1 double doser - F teaspoon measure - f2 b1 - display screen b2 - on/off button b3 - weight selection choice of programmes - b6 browning selection button - b5 b4 - buttons for setting delayed start time 15 INTRODUCTION Bread plays an important role in our nutrition. Who has never dreamed of making their own freshly baked bread at home? Now you can using a breadmaker. Whether you are a beginner or an expert, all you have to do is add the ingredients and the breadmaker does the rest. You can easily make bread, bread dough, pizza dough, brioche, pasta and jam effortlessly. However be aware that to make the most of your breadmaker a certain learning curve is necessary. Take the time to get to know it and don't be disappointed if your first attempts aren't quite perfect. But if you're impatient to make your first loaf, one of the recipes in the quick-start paragraph will help you take your first steps. Note that the texture of the bread you'll get is more compact than bread from a bakery. Also, remember that all baked loaves have a hole underneath where the kneading paddle is positioned while the bread is baking in the pan. FIRST STEPS Tips for making good bread 1 Read the instructions carefully and use the recipes: breadmaking using this appliance is not the same as breadmaking by hand! 2 All the ingredients used must be at room temperature and should be weighed precisely. Measure liquids with the graduated beaker supplied. Use the double doser supplied to measure teaspoons on one side and tablespoons on the other. All spoon measures are level and not heaped. Incorrect measurements give bad results. 3 For successful bread making using the correct ingredients is critical (see page 20 & 21). Use ingredients before their use-by date and keep them in a cool, dry place. 4 It is important to measure the quantity of flour precisely. That is why you should weigh out flour using a kitchen scale. Use packets of active dry baker's yeast. Unless otherwise indicated in the recipe, do not use baking powder. Once a packet of yeast has been opened, it should be used within 48 hours. 5 To avoid disturbing the preparation while it is rising, we recommend that you place all the ingredients into the pan at the beginning and do not open the lid during use. Carefully follow the order of ingredients and quantities indicated in the recipes. First the liquids, then the solids. Yeast should not come into contact with liquids, sugar or salt. General order to be followed: Liquids (butter, oil, eggs, water, milk) Salt Sugar Flour, first half Powdered milk Specific solid ingredients Flour, second half Yeast 16 QUICK-START To get to know your breadmaker, we suggest trying the BASIC BREAD recipe for your first loaf. BASIC BREAD BROWNING > MEDIUM SALT > 1.5 teaspoons (programme 1) WEIGHT > 1000 g SUGAR > 1 tablespoon TIME > 3 : 18 POWDERED MILK > 2 tablespoon OIL > 1.5 tablespoons WHITE BREAD FLOUR > 550 g WATER > 300 ml YEAST > 1.5 teaspoons > Remove the bread pan by lifting the handle and firmly pulling upward. Then insert the kneading paddle. Put the ingredients in the pan in exactly the order recommended. Make sure that all ingredients are weighed with precision. MENU TIMER > Place the bread pan in the breadmaker. Press down on both sides of the pan so that it clips well to both sides of the breadmaker and engages the drive. NOTE: If the baking pan is incorrectly fitted the paddle with not operate. TIMER Close the lid. Plug in the breadmaker and switch it on. After you hear the beep, programme 1 settings are displayed by default, i.e. 1000 g, medium browning. MENU 1H > Press the button. The indicator light comes on facing the stage the program has reached. The timer colon flashes. and the timer will count down. The operating indicator lights up. When baking has finished a beep sounds. Unplug the breadmaker at the end of the cooking or warming cycle. Lift the bread pan out of the breadmaker by pulling on the handle. Always use oven gloves as the pan handle is hot, as is the inside of the lid. Turn out the hot bread and place it on a rack for at least 1 hour to cool. 17 USING YOUR BREADMAKER A default setting is displayed for each programme. You will therefore have to select the desired settings manually. SELECTING A PROGRAMME Choosing a programme triggers a series of steps which are carried out automatically one after another. The MENU button enables you to choose a certain number of different programmes. The time corresponding to the programme is displayed. Every time you press the button, the number on the display panel advances to the next programme, from 1 to 10: 1 2 3 4 5 > > > > > basic white bread French bread wholemeal bread sweet bread super fast bread 6 7 8 9 10 > > > > > leavened dough (pizza for example) fresh pasta yoghurt bread jams and compots cooking only 1 The Basic Bread programme is used to make most bread recipes using white wheat flour. 2 The French Bread programme corresponds to a traditional French crusty white bread recipe. 3 The Wholemeal Bread programme should be selected when using wholemeal bread flour. 4 The Sweet Bread programme is suited to recipes which contain more fat and sugar. 5 The Super Fast Bread programme is specific to the SUPER FAST bread recipe (see page 23). 6 The Leavened Dough programme does not bake. It is a kneading and rising programme for all leavened doughs such as pizza dough, rolls, sweet buns. 7 Programme 7 only kneads. It is for unleavened pasta, like noodles for example. 8 Yoghurt bread is a speciality with an acidic taste, with medium browning, 1000 g only. 9 The Jams programme automatically cooks jams and compots (stewed fruits) in the pan. 10 The Cooking Only programme is used to cook for 60 min. It can be selected alone and used: a) with the Leavened Dough programme, b) to reheat cooked and cooled breads or to make them crusty, c) to finish cooking in case of a prolonged electricity cut during a bread baking cycle. The breadmaker should not be left unattended when using programme 10. When the crust has browned to the colour you want, manually stop the programme by pressing the button for several seconds. 18 SELECTING THE WEIGHT OF THE BREAD The bread weight is set by default at 1000 g. This weight is shown for informational purposes. See the recipes for more details. Programmes 6, 7, 8 and 9 do not have weight settings. Press the button to set the desired weight of 750 g or 1000 g. The indicator light against the selected setting comes on. SELECTING THE COLOUR OF THE CRUST (BROWNING) By default, the colour of the crust is set at MEDIUM. Programmes 6, 7, 8 and 9 do not have a colour setting. Three choices are possible: LIGHT/MEDIUM/DARK. If you want to change the default setting, press the button until the indicator light facing the desired setting comes on. SELECTING FAST MODE Recipes 1, 2, 3 and 4 can be made in FAST mode, thus reducing baking time. Press on the button 4 times to select FAST mode. The colour of the crust cannot be set in FAST mode. START/STOP Press the button to switch the appliance on. The countdown begins. To stop the programme or to cancel delayed programming, hold down on the button for 5 seconds. CYCLES The indicator light comes on facing the cycle that the breadmaker has reached. A table (page 24-25) indicates the breakdown of the various cycles for the programme chosen. Preheating Used for programmes 3 and 8 to let the dough rise better. > Kneading For forming the dough's structure so that it can rise better. > Rest Allows the dough to rest to improve kneading quality. > Rising Time during which the yeast works to let the bread rise and to develop its aroma. > Baking Transforms the dough into bread and gives it a golden, crusty crust. > Warming Keeps the bread warm after baking. It is recommende that the bread should be turned out promptly after baking, however. Preheating: only activated for programmes 3 and 8. The kneading paddle does not operate during this period. This step accelerates yeast activity and thus encourages rising in breads made of flours which tend not to rise well. Kneading: the dough is in the 1st or 2nd kneading cycle or in a stirring period between rising cycles. During this cycle, and for programmes 1, 3, 4 and 8, you can add ingredients: dried fruit or nuts, olives, bacon pieces, etc. A beep indicates when you can intervene. See the summary table for preparation times (page 24-25) and the "extra" column. This column indicates the time that will be displayed on your appliance's screen when the beep sounds. For more precise information on how long before the beep sounds, subtract the "extra" column time from the total baking time. For example: "extra" = 2:51 and "total time" = 3:13, the ingredients can be added after 22 min. Rising: the dough is in the 1st, 2nd or 3rd rising cycle. Baking: the bread is in the final baking cycle. Warming: for programmes 1, 2, 3, 4, 5, 8 and 10, you can leave your preparation in the appliance. A one-hour warming cycle automatically follows baking. The display remains at 0:00 for one hour of warming. The appliance beeps at regular intervals. At the end of the cycle, it stops automatically after 3 beeps. To stop the warming programme, unplug the appliance. 19 DELAYED START PROGRAMME You can programme the appliance up to start 15 hours in advance to have your preparation ready at the time you want. This function cannot be used on programmes 5,6,7,9,10. This step comes after selecting the programme, browning level and weight. The programme time is displayed. Calculate the time difference between the moment when you start the programme and the time at which you want your preparation to be ready. The machine automatically includes the duration of the programme cycles. Using the and buttons, display the calculated time ( up and down). Short presses change the time by intervals of 10 min + a short beep. Holding the button down gives continuous scrolling of 10-min intervals. For example, it is 8 pm and you want your bread to be ready for 7 am the next morning. Programme 11:00 using the and buttons. Press the button. A beep is emitted. The facing indicator light switches on and the timer colon : blinks. The countdown begins. The ON light switches on. If you make a mistake or want to change the time setting, hold down the button until it makes a beep. The default time is displayed. Start the operation again. With the delayed start programme do not use recipes which contain fresh milk, eggs, soured cream, yoghurt, cheese or fresh fruit as they could spoil or stale overnight. PRACTICAL ADVICE If there is a power cut: if, during the cycle, the programme is interrupted by a power cut or mishandling, the machine has a 7-min protection time during which the settings are saved. The cycle starts again where it stopped. Beyond that time, the settings are lost. If you plan to run a second programme bake a second loaf, open the lid and wait 1 hour before beginning the second preparation. INGREDIENTS Fats and oils: fats make the bread softer and tastier. It also stores better and longer. Too much fat slows down rising. If you use butter, cut it into tiny pieces so that it is distributed evenly throughout the preparation, or soften it. You can substitute 15g butter for 1 tablespoon of oil. Do not add hot butter. Keep the fat from coming into contact with the yeast, as fat can prevent yeast from rehydrating. Do not use low fat spreads or butter substitutes. Eggs: eggs make the dough richer, improve the colour of the bread and encourage the development of the soft, white part. If you use eggs, reduce the quantity of liquid you use proportionally. Break the egg and top up with the liquid until you reach the quantity of liquid indicated in the recipe. Recipes are designed for one 50 g size egg; if your eggs are bigger, add a little flour; if they are smaller, use less flour. Milk: recipes use either fresh or powdered milk. If using powdered milk, add the quantity of water stated in the recipe. It enhances the flavour and improves the keeping qualities of the bread. For recipes using fresh milk, you can substitute some of it with water but the total volume must equal the quantity stated in the recipe. Semi-skimmed or skimmed milk is best to avoid bread having a close texture. Milk also has an emulsifying effect which evens out its airiness, giving the soft, white part a better aspect. Water: water rehydrates and activates the yeast. It also hydrates the starch in the flour and helps the soft, white part to form. Water can be totally or partially replaced with milk or other liquids. Use liquids at room temperature. Flour: the weight of the flour varies significantly depending on the type of flour used. Depe ...