User manual PRIMA 2LB BREADMAKER

[. . . ] 2LB BREADMAKER Instruction and Recipe Book Model: ABM30 Visit our website www. buyprima. com TABLE OF CONTENTS IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 PARTS & CONTROL PANEL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 CHOICE OF BREADS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 USING THE BREAD MAKER. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 OPERATION TIPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 OPERATING PROCEDURE FOR MAKING DOUGH & BAKING BREAD . . . . . . . . . . . . . . . . . . . . . 9 USING THE TIMER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 INGREDIENTS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 TIPS FOR BEST RESULT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 CLEANING INSTRUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 TROUBLE-SHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 1 IMPORTANT SAFEGUARDS When using the Automatic Bread Maker, basic safety precautions should always be followed including the following: Read all instructions before use. Always use oven mitts when handling hot materials and allow metal parts to cool before cleaning. ALWAYS use oven mitts when removing the bread pan after use. [. . . ] SUGAR Sugar helps yeast fermentation, gives taste and colour to the bread and keeps the bread tender. White sugar is used for making basic bread. Brown sugar is used for making whole wheat bread. FATS The fats we use in making bread are usually butter (unsalted butter) or oil. Fats help to keep the bread soft and shiny after baking. Margarine can be used instead of butter although the bread baked with margarine will have a different flavor and texture. SALT Ordinary table salt is used in our recipe. Salt can keep the gluten in the dough and stops it from over-rising. MILK AND MILK PRODUCTS Dried milk is useful for the shine and taste of the bread. Liquid milk and dried milk are not interchangeable because of the difference in water content. WATER Adding accurate amount of water is the most important step in bread making. A small difference in the amount of the water may affect the result of the bread. The temperature of tap water should be between 21 C to 27 C (70 F to 80 F). DRY YEAST Active dry yeast is recommended for making bread. Stay with the standard active dry yeast for the best result. Do not use compressed yeast or rapid rise yeast. CHEMICAL LEAVENS Chemical leavens such as baking powder and baking soda are used for making quick bread. 14 Other Ingredients EGGS Eggs can improve the flavor and aroma of the bread. However, water content of the egg must be accounted for in the formula, because an average size egg contains about 73% water. FRUITS Sugar and water contents in fruits must be considered in the recipes. Total weight of fruits used should not exceed 13% of the flour weight. VEGETABLES Content of water and sugar in vegetables must also be considered. Like fruits the total amount should weight about 13% of the flour weight. [. . . ] You can set the delay timer for up to 16 hours in advance. 3) When the chosen bread cycle has finished, the machine will sound 12 times, and go into Keep Warm for one hour; if you don't want the machine to go in to `Keep Warm' function hold "start/stop" button for three seconds to cancel once the cycle has finished and remove the bread. 4) When the cycle has finished carefully open the lid and use the hook to pull up the bread panhandle. Use oven mitts to then remove the bread pan from the machine, turning anti-clockwise to remove the bread pan. [. . . ]