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8/9/2019 MANUAL bread Maker
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Fastbake breadmakerPlease read and keep these instructions
g etting the b es t fro m yo urne w b read m aker...
Accurate measuring is essential
It is essential to measure ingredient quantities carefully, even slight
changes may effect loaf quality
Yeast content
If loaf rises too high and then collapses ensure the ingredients were
measured accurately. If prob lem persists, reduce yeast by half a
teaspoon
wa r r a n t y
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2
Important safety instructions
The use of a ny electrica l a pplia nce requires the
follow ing o f ba sic co mmon sens e s a fety rules.
P rima rily there is da ng er of perso na l injury and
secondly the danger of damage to property and the
a pplia nce . Thes e a re indica ted in the text by the
following two conventions:WARNING: Danger of personal injuryIMPORTANT: Da ma g e to the a pplia nce
In addition we offer the following essential safety
advice.
Location
• Alwa ys locate your appliance aw ay from the edge
of a wo rktop.
• Ensure that the appliance is used on a firm, flat
surface.
• Do no t us e o utd oo rs .
Mains lead
• The mains lead should reach from the socket to
the base unit without straining the connections.
• Do not let the mains lead hang over the edge of a
worktop where a child could reach it.
• Do not let the lead run across an open space e .g .
between a low s ocket and table.
• Do not let the lead run across a cooker or toaster
or other hot area w hich might da ma ge the c ab le.
Your safety
• WARNING: Do not touch hot surfaces. Us eoven mitts or oven gloves when removing the hot
bread pa n. Do not cover the stea m vent openings
under any circumstances.
• WARNING: Avoid contact with moving parts.• To protect against electrica l shock, do not
immerse co rd or plug in w a ter or other liq uid.
• Extreme caution must be observed when moving
a n applianc e w ith hot contents.
• Do not use breadmaker for storage purposes nor
insert any utensils, a s they ma y crea te a fire or
electric shoc k haza rd.
• Do not use use the appliance with wet or moist
hands.
Children
Never allow a child to operate this appliance.
Children are vulnerable in the kitchen particularly
when unsupervised a nd if a pplia nces are be ing use d
or cooking is being carried out.Tea ch c hildren to be a wa re of da ngers in the
kitchen, warn them of the dangers of reaching up to
area s where they ca nnot see properly or should not
be reac hing.
Other safety considerations
• If the mains lead of this a ppliance is da maged do
not use it. The lea d ma y only be replac ed b y
Ltd or an agent of the company,
since special purpose tools are required.
Telephone helpline for a dvice .
• The use o f accessory a t tachments no trecommended by the manufacturer may cause
da mag e to the bread maker.
• Do not place the appliance on or near heat
sources such a s ga s or electric stove ovens, or
burners.
• To avoid da maging the appliance, do not place
the baking pan or any object on top of the unit.
• Do not clean with scouring pads . Do not wash the
ba king pa n, knead ing b la de mea suring c up or
spoon in a dishwasher.
• Keep the appliance and the ca ble awa y from heat ,
direct sunlight, moisture, sharp edges and the like.• The ba king pa n must be in pla ce prior to sw itching
on the a pplia nce.
• Alwa ys remove the plug from the socket whenever
the mahine is not in use, when attaching
accessory parts, cleaning the machine or
whenever a disturba nce o cc urs. P ull on the plug,
not the ca ble.
Lloyd
Lloyd
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Contents
Operating instructions
Importa nt s a fety ins truc tions 2
Introduc tion 4
B efore firs t use 4
Electric a l req uirements 4About this brea dma ker 4
About the rec ipes 4
Components 5
Contro l panels buttons , d isp lay and functions 6
P rogra m descriptions 7
Us ing your brea dma ker 8
Us ing the timer 9
B eeper 9
P ow er interuption 9
S lic ing a nd s toring brea d 9
Ca re a nd c lea ning 10
S toring the unit 10Know your ing redients 11
Mea suring ingredients 12
Ing redient tempera tures 13
Crea ting your ow n yea s t brea ds 13
S pec ia l g la zes for yea s t brea ds 13
Other tips 13
Recipes
Basic breads
B a s ic w hite brea d 14
S oftg ra in brea d 14
B row n loa f 14Ita lia n herb brea d 14
C heese &onion brea d 14
Ra is in brea d 14
S un-dried toma to loa f 14
Ma lt loa f 15
French bread 15
Wholewheat breadsWholew hea t brea d 15
G ra na ry loa f 15
Quick setting
B a na na a nd nut brea d 15
P orridg e oa ts brea d 15
Sweet
Mixed fruit loa f 15
C hocola te brea d 16
IFa s tba ke sma ll w hite 16
I I
Fa s tba ke la rge w hite 16
Dough recipes
White brea d rolls 16
Wholew hea t brea d rolls 16
Hot c ross buns 16
P izza ba se 17
JamsMa rma la de 17
Ra spberry a nd a pple 17
Cake recipesS ta nda rd ca ke mix 17
Mixed fruit ca ke 17
Sandwich
S a ndw ich loa f 18
S oftg ra in s a ndw ich loa f 18
Further information
B a king cyc le times 19
Need help? (q ues tions a nd a nsw ers ) 20
Troubleshooting 22
Ultrabake
Ultrabake
In case of any queries relating to ingredients/ recipes, pls feel free to contact our Customer Care TollFree: 1800-1020-666.
*
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4
Electrical requirements
Chec k tha t the voltag e on the rating pla te of your
appliance corresponds with your house electricity
supply which must be A.C. (Alternating Current).
If the so cket outlets in your home a re not suitab le
for the plug supplied w ith this a pplia nce , the plug
should be removed a nd the a ppropria te one fitted.
Note: The plug removed from the ma ins lea d, if
severed, must be destroyed as a plug with bared
flexible cord is hazardous if engaged into a live
socket outlet.
WARNING: THIS APPLIANCE MUST BE EARTHED.S hould the fuse in the 1 amp plug require
changing a 1 amp BS 1362 fuse must be fitted.
About this breadmaker
About the recipes
• It has two s ettings to make a s mall 680g (1.5lb) or
large 907g (2lb) loaf (approx weight - depends on
recipe).
• A Fruit and Nut beep signals when extra
ingredients c an b e a dded so they don’t get
chopped by the kneading blade.
• The 1.5lb sett ing can be used to make a 1lb loaf
for some of the recipes.
The rec ipes in this bo oklet ha ve b een tho roughlytested to ensure best results. Recipes ha ve been
created by home economists specifically for this
mac hine and may not produce a cc eptab le results in
other s imila r ma chines.
• Alwa ys a dd ingredients in the order they are listedin the recipe.
• Accurate measuring of ingredients is vital.Do not use larger amounts.
Before first use
Introduction
The sme ll of homema de b read wa fting a round the
home is o ne of those g reat smells. B rea d, fresh out
of the oven, with melting butter is a memorable taste
se nsa tion. The a utoma tic breadmaker ca n
create that experience every morning.
There's very little effort on the pa rt of the ba ker,
because the breadmaker is a sophisticated appliance
with a computer memory that does all the work for
you.
It’s a s simple a s one-two -three.
1 P ut in the ingredients.2 S elect program from the menus and press sta rt.3 Wa it for your brea d.
But do n't stop a t ba king b rea d in this a pplianc e.
Besides being able to do all kinds of specialitybread s, including w holew heat, you c an a lso prepa re
doughs for bread rolls, pizza , ca ke and ja m.
Everything is easy and tastes homemade - because it
is.
Before first use, plea se take a few minutes to rea d
this instruction book and to find a place to keep it
handy for reference. Pay particular attention to the
safety instructions.1 Carefully unpack the breadmaker and remove all
pac ka ging materia ls.
2 Remove a ny dust that may have a cc umulatedduring packing
3 Wipe the baking pan, kneading blade and outsidesurfa ce o f the bread maker with a c lea n, da mp
cloth. The brea d pa n is non-stick coa ted. Do not
use scouring pads or any abrasives on any part of
the breadma ker.
4 For first time use use oil, butter or margerine togrease the bread pan a nd ba ke empty for about
10 m inutes (se le c t the p ro g ram ).5 Clean once mo re.6 Place the kneading blade on the axle in the baking
pan.
In manufacture it is necessary to lightlygrease some part s of the appliance. This mayresult in the unit emitting some vapour whenfirst used, this is normal.
5
5
Lloyd
Bake
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Components
5
Know your bread maker
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Control panel buttons, display & functions
Function Introduction
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Program descriptions
1 Basic white (3:00 and 2:53)For white and brown bread. Also for flavoured
breads with added herbs and raisin.
2 French (3:50 and 3:40)
For the baking of light weight bread such asfrench b rea d w hich ha s a crisper crust a nd light
texture.
3 Wholewheat (3:40 and 3:32)For the baking of bread containing significant
a mounts of w holewhea t. This setting has longer
preheat time to allow the grain to soak up the
wa ter a nd expand . It is not a dvised to use the
delay timer as this ca n produce po or results.
4 Quick (1:40)For white bread that is required in a shorter time.
Bread baked on this setting is usually smaller witha dens e texture.
5 Sweet (2:55 and 2:50)For the ba king of s wee t type bread which gives a
crisp er crust tha n on ba sic s etting. The crisp er
crust is produce d by the sug ar ‘burning’.
6 (0:58)For preparation of a 1.5lb white loaf in a reduced
time period. Loa ves ma de o n this setting c a n be
shorter and the texture more moist.
7 (0:58)For preparation of a 2lb white loaf in a reduced
time period. Loa ves ma de o n this setting c a n be
shorter and the texture more moist.
8 Dough (1:30)This se tting o nly ma kes the d ough a nd w ill not
ba ke the final brea d. Remove the d ough a nd
shape it to make bread rolls, pizza, etc. Any
dough c a n be prepared on this s etting. Do not
exce ed 1kg (2lb) of co mbined ingredients.
9 Jam (1:20)Use this setting for making jam from fresh fruits
and marmalade from S eville orang es. Do not
increase the quantity or allow the recipe to boil
over the pan into the baking chamber. Should this
happen, s top the mac hine immediately. Removethe pan carefully, allow to cool a little and clean
thoroughly.
10 Cake (2:50)This s etting w ill mix ing redients a nd the n ba ke for
a preset time. It is required to mix two groups of
ingredients in bowls before adding to the
breadmaker (see cake recipes).
11 Sandwich (3:00 and 2:55)This is to b a ke light te xture b read but w ith a so fter
but thicker crust.
12 (1:00)This setting is b a ke only a nd c a n be used to
increas e the ba king time on s elected settings . This
is especially useful to help ‘set’ jams and
marmalade. When started the default time is 1
hour (1:00) minimum and counts down in 10
minute intervals. You will have to manually switch
this off by pressing the stop button, when you
have co mpleted the proce ss . It is
a dvised that you c heck the condition of the bread
or ja m a fter 10 minutes a nd a t 10 minute intervals.
Pressing ▲ increa se s the time in increments of 10minutes.
When se lec ting stra ight a fter a nother
program, if the mess a ge H:HH is displayed, open
the lid, remove the pan and allow to cool for 10
minutes. When cool, replace the baking pan and
its contents, set program and press start.
Ultrabake I
Ultrabake I I
Bake
Bake
Bake
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Using your breadmaker
1 Take out the panOpen the lid a nd remove the pa n by lifting the
ha ndle, turning a nti-cloc kwise a nd lifting out.
Place on the work surface. It is important that the
pa n is filled with ingredients o utside the ma chine
so that a ny a cc identa l spilla ge is not ignited b ythe heating elements.
2 Attach the bladeAttac h the knead ing b la de to the s haft by pushing
on.
3 Measure ingredientsMeas ure the ingredients req uired and ad d them a ll
into the pan in the order listed. See later section
‘Measuring your ingredients’).
• When ad ding the yea st to the ba king pa n, takeca re that the yeas t does not come into contact
w ith the w a ter or any o ther liq uid, a s it w ill sta rt toactivate immediately.
• Use tepid water 21-28ºC.
4 Put pan back inP la ce the ba king pa n ba ck in the brea dma ker,
turning c loc kwise to lock into plac e. C los e the lid.
5 Plug inP lug into the pow er supply. The b read ma ker will
automa tica lly be se t to bas ic bread menu and normal
time.
• Everytime you press a button you will hear a beep toconfirm.
6 Select programChoose the desired setting from the list by
pressing the Menu button.
7 Select weightP ress Loaf s ize button to choose b etween sma ll
or la rge.
8 Select colourChoos e d esired c rust c olour by pressing Colour
button.
9 Select the delay timeIf you wish the bread to be rea dy later, set the
time delay now , a s d esc ribed in next section.
10 StartP ress the Sta rt S top button to s tart the mac hine. The
remaining time will count down in one minute
increments.
11 ProgressThe brea dm a ker w ill a utoma tica lly proce ed throug h
the programmed stag es a s s hown in the ‘Baking
cycle times’ section. If the breadmaker has a
program selected that has a s econd kneading
proces s, b eeps sound to inform that fruits a nd/ornuts may be ad ded.
• It is possible that s team will esca pe through the vents
during baking, this is normal.
12 Finish
When the program is co mpleted and the bread is
baked the display s hows 0:00 and the bee per will
sound.
13 Keep warmThe keep w a rm function w ill circula te ho t a ir for a
further 60 minutes o n mos t s ettings (se e ‘B a king
cycle times’ section). For best results, remove thebaking pan and loaf within this period or when the
initia l prog ram is c ompleted. 10 bee ps will be
heard when the keep warm period is finished.
14 Remove the foodP ress S top. Open the lid.
WARNING: Use oven gloves when removingthe baking pan (taking care as it is very hot).
15 Turn out the breadAllow the b read to c ool in the pa n for 15 minutes,
then turn the pan upside d ow n and ta p the breadfrom the pan onto a rack to cool. Fill the pan with
warm water immediately to prevent the blade from
sticking to the shaft.
• Occa sionally the kneading blad e will sta y in the
loaf. Wait until the loaf is cool and then remove
the blade with a w ood en or plas tic utensil to a void
da mag e to the non-stick surfac e.
16 Always unplug the appliance after use.
• Do not open the lid whilst the breadmaker is
operating as this will affect the quality of the
brea d, es pec ia lly its a bility to rise properly. Only
open the lid w hen the recipe needs you to a dd
additional ingredients, see recipes.
Room temperature noteThe brea dm a ker w ill w ork well in a w ide rang e of
temperatures, but there could be a difference in loaf
size between a very wa rm room a nd a very cold
room. We recomend the room temperature should be
betw een 15ºC a nd 34ºC.
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Using the timer
Use the timer when you wa nt the bread ready
later, or in the morning. A maximum of 13 hours can
be set. Check if function is available by consulting
‘Baking cycle times’ section. Do not use this functionwith recipes that use perishable ingredients such as
egg s, fresh milk, s our crea m, or chees e.
1 Decide w hen you wa nt the bread to be ready a ndcalculate the difference in time btween now and
then. For example, if you wa nt a loa f at 8am, a nd
it is now 7.30pm, the differenc e is 12 1/2 hours.
2 Enter this time b y pres s ing ‘Time ▼’ a nd ‘Time ▲’buttons. Arrows will move time up or down in 10-
minute increments. After you have pressed Start,
the colon (:) will flash.
• If you have selected the wrong t ime press stop for
2 sec ond s. The timer will go ba ck to the prog ram
time, repeat s tep 1 and 2.3 The timer dela y is up to a ma ximum of 13 hours.
This is whe n the b read will be read y to remove
from the ma chine, see pag e 8 item 14 ‘Remove
the food’.
Beeper
The bee per sounds :
• w h en pre ss ing an y but to n;
• during the second kneading cycle of certain
programs to indicate that cereals, fruit, nuts or
other ingredients can be added;• when the program fin ishes ;
• when keep warm fin ishes .
Power interuption
After a brief power supply failure
• if the program has not yet reached rise 1, press
Start and the program will continue using the
a utomatic repea t function;
• if it has gone beyond this point, the process must
be sta rted from the very b eg inning. The
ingredients w ill have to be d isc arded a nd you
must start again with fresh ingredients.
Slicing and storing bread
For bes t results place bread on a wire rack a nd
allow to cool for 15-30 minutes before slicing.
Us e a n electric knife or a sha rp knife w ith a
serrated blade for even s lices .Store unused bread tightly covered in a plastic
ba g a t room temperature for up to three da ys. If
weather is hot and humid, store in the refrigerator
overnight.
For longer storage (up to one month), place bread
in a tightly co vered c onta iner in the freezer.
If you s tore the b read in the refrige rator, leave it
out to b ring it to room te mperature be fore serving.
Since homemade bread has no preservatives it
tends to dry out and become s tale faster than
commercially ma de b rea d.
Leftover slightly hardened bread may be cut into
1.3 cm (half inch) or 2.5cm (1 inch) cubes and used infavourite recipes to ma ke c routons, b read pudding,
or stuffing.
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Care and cleaning
1 Caution: To prevent electrical shock, unplugthe unit before cleaning.
2 Wait until the breadmaker has cooled.• IMPORTANT: Do not immerse or spla sh either the
bod y or lid in a ny liq uid a s this may ca useda mag e a nd/or electric shoc k.
3 Exterior: Wipe the lid and outer body of the unitwith a da mp cloth or slightly da mpened s ponge.
4 Interior: Use a damp cloth or sponge to wipe theinterior of the brea dma ker.
5 Ba king pa n: Clea n the ba king pa n with wa rmwa ter, soa p is not necess a ry. Avoid sc ratching the
non-stick s urfac e. Dry it thoroughly b efore plac ing
it back in the baking chamber.
• Do no t wash the baking pan, measuring cup,spo on or knead ing b lad es in the dishw a sher.
• Do not soak the baking pan for long periods a s
this could interfere with the working of the drive
shaft.
• If the paddle becomes stuck in the bread pan,
pour hot water over it and allow to soak for 30
minutes. This w ill ena ble yo u to remo ve the
pa dd le more ea sily.
• Be s ure the appliance is c ompletely cooled before
storing a wa y.
Do not use any of these when cleaning• P a int thinne r
• B enzine
• S teel w ool pa d s
• P o lis hing p ow d er
• C he mic a l d us tc lo th
Special care for the non-stick finish
Avoid d a mag ing the coa ting. Do not use meta l
utensils such as spatulas, knives or forks.
The c oa ting ma y c hang e c olour after long use,
this is only ca used by moisture a nd s tea m a nd w ill
not affect the performance of the unit or quality of
your bread .
The hole in the c entre of the knea ding b la de
shoud be cleaned, then add a drop of cooking oil
a nd replac e it on the spindle in the ba king pa n. This
w ill prevent s ticking of the blad e.
• Keep all air vents and openings clear of dust .
Storing the unit
B e s ure to dry a ll pa rts be fore storing including
wiping any moisture from the viewing window. Close
the lid and do not store anything on top of the lid.
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Liquids/milk
Liquids such as milk or a combination of
pow dered milk a nd w ater, ca n be used when ma king
bread. Milk will improve flavour, provide a velvety
texture and soften the crust, while water alone will
produc e a crisp ier crust. S ome liq uids ca ll for juice(orange, a pple, etc) to be a dd ed a s a flavour
enhancer. Note: For most recipes we suggest the use of dry skimmed m ilk.
Eggs
Egg s ad d richness an d a velvety texture to b read
doug hs and cakes.
Sunflower oil
‘Shorte ns’ or ten derises the te xture of yea st bread s.
Butte r or marga rine can be used a s a substitute. If
butter or margarine is used direct from the refrigerator
it should be softened for easier blending during themixing cycle.
Baking powder
Baking po w der is a ra ising a ge nt used in cakes. This
type of raising a g ent d oes not req uire rising time
befo re ba king as the chemical reaction w orks when
liq uid ingredients are a dded .
Bicarbonate of soda
Bicarbona te of soda is ano ther raising ag ent not to
be confused or substituted for baking powder. It also
does not require rising time before baking as thechemical reaction w orks during t he b aking p rocess.
Measuring ingredients
The key and mos t important s tep w hen using yo ur
breadmaker is measuring your ingredients precisely
and accurately. It is extremely important to measure
ea ch liq uid a nd dry ingredient properly o r it c ouldresult in a p oor or una cc epta ble ba king result. The
ingredients must a lso be a dd ed into the ba king pa n
in the o rder in w hich they a re given in ea ch recipe.
Liquid and dry measurements are done somewhat
differently and are as follows:
Liquid m easurement s
Use the cup provided. When reading amounts, the
mea suring c up must be pla ced on a horizontal fla t
surfac e a nd viewed a t eye level (not on a n a ngle). The
liquid level line must be aligned to the mark of
mea surement. A ‘guess tima te’ is not g ood enough a s
it could throw out the critical balance of the recipe.
Dry measurementsDry mea surements (es pec ia lly flours) must be
do ne using the me a suring c up provide d. The
mea suring cup is ba sed on the America n sta nda rd 8
fluid oz cup - British cup is 10 fluid oz. Dry measuring
must be done by gently spooning ingredients into the
measuring cup and then once filled, levelling off with
a knife. Scooping or tapping a measuring cup will
pack the ingredients and you will end up with more
tha n is required. This extra a mount c ould a ffect the
ba la nce of the recipe. Do no t s ift the flour, unles s
stated.
When me a suring sm a ll amounts of d ry or liq uid
ingredients (ie yeast, sugar, salt, powdered milk,
honey, mola ss es) the measuring spoon w hich isprovided must be used. Measurements must belevel, not heaped as this small difference could throw
out the critical balance of the recipe.
12
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Recipes
All of the follow ing rec ipes use this sa me g eneral
method:
1 Measure ingredients into baking pan.2 Use tepid water 21-28ºC.3 Inse rt ba king pa n s ec urely into unit, c los e lid.
4 S elect a ppropria te 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 b rea d if neces sa ry).
8 Allow to cool before slicing.This method is mod ified by notes , if ap plica ble, a t
the end of ea ch recipe.
1 Recipes for basic breads
Basic white bread1 lb* 11/2 lb 2 lb
Water 3/4 cup 11/8 cup 11/2 cups
Skimmed milk pow der 2 t bsp 21/2 t bsp 4 t bsp
Sunf low er o il 2 t bsp 21/2 t bsp 4 t bsp
Sugar 11/4 tbsp 21/4 t bsp 3 t bsp
Sa lt 1 t sp 11/4 t sp 2 tsp
Strong w hite brea d f lour 2 cups 3 cups 4 cups
Fa st a ct ion yea st 1 t sp 11/4 t sp 11/4 t sp
Use set t ing 1 Ba sic 1 Ba sic 1 Ba sic*Use 11/2 lb loa f size setting f or 1 lb loaf
Softgrain bread
11/2 lb 2 lb
Wa t er 11/8 cup 11/2 cups
Skimmed milk pow der 21/2 tbsp 4 t bsp
Sunf low er o il 21/2 tbsp 4 t bsp
Sug a r 21/4 tbsp 3 t bsp
Salt 1/4 t sp 2 tsp
St ro ng w hit e so ft gra in brea d flo ur 3 cups 4 cups
Fa st a ct ion yea st 11/4 t sp 11/4 t sp
Use set t ing 1 Ba sic 1 Ba sic
Brown loaf1 lb* 11/2 lb 2 lb
Water 3/4 cup 1 cup 11/2 cups
Skimmed milk pow der 11/2 tbsp 2 t bsp 3 tbsp
Sunf low er o il 11/2 tbsp 2 t bsp 3 tbsp
Sug a r 21/2 tbsp 21/2 t bsp 4 t bsp
Sa lt 1 t sp 11/4 t sp 2 tsp
Strong brow n brea d f lour 2 cups 3 cups 4 cups
Fa st a ct ion yea st 1 t sp 11/4 t sp 11/2 t sp
Use set t ing 1 Ba sic 1 Ba sic 1 Ba sic
*Use 11/2 lb loa f size setting f or 1 lb loaf
Italian herb bread11/2 lb 2 lb
Wa t er 11/8 cup 11/2 cup
Skimmed milk pow der 21/2 t bsp 3 t bsp
Sunf low er o il 21/2 tbsp 3 t bsp
Sug a r 21/
4 t bsp 21/
2 tbspSa lt 11/2 t sp 2 tsp
St rong w hit e brea d f lour 3 cups 4 cups
Dried ma rjo ra m 11/2 t sp 2 tsp
Dried ba sil 11/2 t sp 2 tsp
Dried thyme 11/2 t sp 2 tsp
Fa st a ct ion yea st 11/4 t sp 11/2 t sp
Use set t ing 1 Ba sic 1 Ba sic
Cheese & onion bread11/2 lb 2 lb
Wa t er 1 cup 11/4 cup
Skimmed milk pow der 2 t bsp 21/2 tbsp
Sug a r 1 t bsp 2 t bsp
Salt 1/2 t sp 1 t sp
Onion g ra nules 11/2 tbsp 2 t bsp
Ma t ure g ra t ed chedda r cheese 1 cup 11/2 cups
St rong w hit e brea d f lour 3 cups 4 cups
Fa st a ct ion yea st 11/2 t sp 13/4 t sp
Use set t ing 1 Ba sic 1 Ba sic
Raisin bread11/2 lb 2 lb
Wa t er 11/4 cup 11/2 cup
Skimmed milk pow der 3 t bsp 4 t bspSunf low er o il 3 t bsp 4 t bsp
Sug a r 2 t bsp 3 t bsp
Sa lt 11/2 t sp 2 t sp
Cinnamon 3/4 t sp 1 t sp
St rong w hit e brea d f lour 3 cups 4 cups
Fa st a ct ion yea st 11/2 t sp 2 t sp
Raisins* 5/8 cup 3/4 cup
Use set t ing 1 Ba sic 1 Ba sic
* Add t he fruit w hen the b eeper sound s.
Sun-dried tomato loaf11/2 lb 2 lb
Wa t er 1 cup 11/3 cups
Skimmed milk pow der 21/2 tbsp 3 t bsp
Sunf low er o il 21/4 tbsp 3 t bsp
Sa lt 11/4 t sp 11/2 t sp
Dried mixed herbs 11/2 t sp 2 t sp
St rong w hit e brea d f lour 3 cups 4 cups
Fa st a ct ion yea st 11/4 t sp 11/2 t sp
Sun-dried toma to es 3/8 cup 1/2 cup
Use set t ing 1 Ba sic 1 Ba sic
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M alt loaf11/2 lb 2 lb
Wa t er 1 cup 11/4 cup
Sa lt 1 t sp 1 tsp
Sunf low er o il 2 t sp 3 tbsp
Bla ck t rea cle 11/
2 t bsp 21/
2 tbspMa lt ext ra ct 2 t bsp 3 tbsp
Pla in f lour 3 cups 4 cup
Fa st a ct ion yea st 1 t sp 11/4 t sp
Sultanas* 1/2 cup 3/4 cup
Use set t ing 1 Ba sic 1 Ba sic
* Add the fruit when the beeper sounds
2 Recipes for french bread
French bread1 lb* 11/2 lb 2 lb
Water 3/4 cup 1 cup 11/4 cup
Skimmed milk pow der 11/2 t bsp 2 tbsp 21/2 tbsp
Sugar 3/4 tbsp 1 tbsp 11/4 tbsp
Sa lt 1 t sp 1 tsp 11/4 t sp
Sunf low er o il 1 t bsp 1 tbsp 11/2 tbsp
St rong w hit e brea d f lour 2 cups 3 cups 4 cups
Fa st a ct ion yea st 1 t sp 1 tsp 11/4 t sp
Use set t ing 2 French 2 French 2 French
*Use 11/2 lb loa f size setting f or 1 lb loa f
3 Recipes for wholewheat breads
Wholewheat bread
1 lb* 11/2 lb 2 lb
Water 3/4 cup 11/8 cup 15/8 cup
Skimmed milk pow der 1 t bsp 11/2 t bsp 3 t bsp
Sunf low er o il 11/2 t bsp 2 tbsp 3 t bsp
Brow n sug a r 2 tbsp 21/2 tbsp 31/2 tbsp
Sa lt 1 t sp 11/4 t sp 11/2 t sp
St ro ng w h ole me al b rea d flo ur 2 cups 3 cups 4 cups
Fa st a ct ion yea st 1 t sp 11/4 t sp 11/2 t sp
Vit a min C t a b let (crushed) - 1x100mg 1x100mg
Use set t ing 3 Wholew hea t
*Use 11/2 lb loa f size setting f or 1 lb loa f
Granary loaf11/2 lb 2 lb
Wa t er 11/8 cup 15/8 cup
Skimmed milk pow der 2 t bsp 3 tbsp
Sunf low er o il 2 t bsp 3 tbsp
So f t b row n sug a r 21/2 tbsp 5 tbsp
Sa lt 11/4 t sp 2 tsp
Gra na ry ma lt ed bro w n b rea d flo ur 3 cups 4 cups
Fa st a ct ion yea st 11/4 t sp 1 tsp
Vit a min C t a b let - 1 x 100mg
Use set t ing 3 Wholew hea t
4 Recipes for quick setting
Banana and nut breadIngredient s grou p 1
But ter (melt ed) 2 tbspMilk 1 tbsp
Ma shed ba na na 1 cup
Eg g 1
Wa lnuts (chopped ) 1/2 cup
Lemon rind 1 tsp
Ingredient s grou p 2
Pla in f lour 11/2 cup
Bicarboante of soda 1/2 t sp
Baking pow der 1/4 t sp
Sugar 1/2 cup
Salt 1/4 t sp
Use set t ing 4 Quick
Method
1 Mix group 1 together in a separate bowl.2 Mix group 2 together in a second bowl.3 Pour mixture into breadpan.
Porridge oats breadMilk 1 cup
Eg g s (bea t en) 2
Sunflow er oil 1/2 t sp
Go lden syrup 2 t bspSugar 1/4 cup
Sa lt 1 t sp
Pla in f lour 2 cups
Porridg e oa ts 1 cup
Baking pow der 1/2 t sp
Bicarbonate of soda 1/2 t sp
Use set t ing 4 Quick
5 Sweet
Mixed fruit loaf1 lb* 11/2 lb 2 lb
Water 3/4 cup 11/8 cups 11/3 cups
Skimmed milk pow der 2 tbsp 21/2 t b sp 3 t b sp
Sunflow er o il 2 tbsp 21/2 t b sp 3 t b sp
Sug a r 5 tbsp 1/4 cup 1/3 cup
Sa lt 1 t sp 11/4 t sp 11/2 t sp
Strong w hite brea d f lour 2 cups 3 cups 4 cups
Nutmeg 1/2 t sp 3/4 t sp 1 t sp
Fa st a ct ion yea st 1 t sp 11/4 t sp 11/2 t sp
Dried mixed f ruit † 1/4 cup 1/2 cup 2/3 cup
Use set t ing 5 Sw eet 5 Sw eet 5 Sw eet
* Use 11/2 lb loaf size setting for 1 lb loaf
† Add the fruit w hen the beeper sounds
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Chocolate bread11/2 lb 2 lb
Wa t er 1 cups 11/2 cups
Eg g (bea t en) 1 medium 1 medium
Skimmed milk pow der 1 tbsp 11/2 tbsp
Sunf low er o il 1 tbsp 11/
2 tbspSugar 1/2 cup 3/4 cup
Salt 1/2 t sp 1 tsp
Walnut s (chopped ) * 1/4 cups -
Strong w hite brea d f lour 21/8 cups 3 cups
Cocoa powder 1/2 cup 3/4 cup
Fa st a ct ion yea st 1 t sp 11/2 t sp
Use set t ing 5 Sw eet 5 Sw eet
* Add t he w alnuts w hen the beeper sounds
6 Recipes for I
Fastbake small w hite270ml
Strong w hite brea d f lour 3 cups
Skimmed milk pow der 2 t bsp
Sa lt 1 t sp
Sug a r 4 tsp
Sunf low er o il 4 tbsp
Fa st a ct ion yea st 3 t sp
Use set t ing 6
7 Recipes for II
Fastbake large white
360ml
Strong w hite brea d f lour 4 cups
Skimmed milk pow der 3 t bsp
Sa lt 11/2 t sp
Sug a r 5 tsp
Sunf low er o il 5 tbsp
Fa st a ct ion yea st 31/2 t sp
Use set t ing 7
8 Recipes for dough
White bread rollsWa t er 11/4 cups
Skimmed milk pow der 1 t bspBut ter melted 2 t bsp
Sug a r 2 t bsp
Sa lt 11/2 t sp
St rong w hit e brea d f lour 31/4 cups
Fa st a ct ion yea st 11/2 t sp
Use set t ing 8 Doug h
Method
1 Knea d a nd s hape the dough into 6 rolls2 P lac e on a greased ba king tray3 Brush lightly with melted butter4 Cover for 20-25 minutes
5 Allow to rise until they a re doub le in size a nd g la ze6 B a ke for app rox 15-20 minutes a t 190° C
Wholewheat bread rollsWa t er 11/4 cups
Skimmed milk pow der 2 t bsp
But ter (melted) 2 t bsp
Honey 2 t bsp
Brow n sug a r 1 t bsp
Sa lt 11/2 t sp
St rong w ho lew hea t brea d f lour 31/4 cups
Fa st a ct ion yea st 11/2 t sp
Use set t ing 8 Doug h
Method
Follow method given for white rolls.
Hot cross buns
Wa t er 1 cup
Butter (melted) 1/4 cup
Sugar 1/4 cup
Eg g (bea t en) 1
Sa lt 1 t sp
St rong w hit e brea d f lour 33/4 cups
Cinna mon 1 t sp
Nutmeg 1/4 t sp
Ra isins 1 cup
Use set t ing 8 Doug h
Method
1 Divide into 8-12 piec es . S ha pe a nd flatten s lightly.2 Glaze with egg and milk (but not the cross).3 Cover and allow to rise for 30 minutes.4 Bake in oven 375ºF (190ºC) for 16-18 minutes.
16
Ultrabake
Ultrabake
Ultrabake II
Ultrabake I
Ultrabake large white
Ultrabake large white
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Pizza baseWa t er 1 cup
Butt er (melted ) 1 tb sp
Sug a r 2 t bsp
Sa lt 1 t sp
St rong w hit e brea d f lour 23/
4 cupsFa st a ct ion yea st 1 t sp
Use set t ing 8 Doug h
Method1 P re-hea t oven.2 Sha pe into a f lat round s hape. P lac e on a greased
baking tray. Brush lightly with oil.
3 Cover for 15 minutes and allow to rise.4 Add your des ired topp ing.5 Bake at approx 200ºC until golden brown.
9 Recipes for jams
MarmaladeJuice from ora ng es 3 medium
Rind o f o ra ng es g ra ted 2
Preserving sug a r 1 cup
Wa t er 1 t bsp
Pect in if needed 2 t sp
Use set t ing 9 Ja m
Comments• Wa rm the ja rs be fore filling .
• Use extra ba ke time if needed a cc ording to s et ofthe marmalade and the size of the oranges.
• Remove the paddle with tongs before pouring themarmalade into the jars.
• Do not lift the lid during mixing.• S eville orang es should be us ed for ma rmalad e b ut
a re only a va ila blel in J a nuary. If using o ther
oranges pectin will be needed to firm up the
marmalade.
• This rec ipe w ill fill a pproxima tely 1 me dium (400g )ja r.
Raspberry and apple jamRaspberries, f rozen, measured before defrosting 2 cups
Ch op pe d b a kin g a pp le s (p ee le d a n d co re d) 1 cu p
Preserving sug a r 1 cup
Lemon juice 3 t bsp
Use set t ing 9 Ja m
Comments• Wa rm the ja rs be fore filling .• Use tongs to remove the pad dle before pouring
the ja m into prepa red ja rs.
• Do not open lid during mixing.
10 Recipes for cakes
Standard cake m ixIngredient s grou p 1
Butter (melted) 3/
4 cupVa nilla essence 1/4 t sp
Eg g s (bea ten) 3 medium
Lemon juice 2 t sp
Ingredient s grou p 2
Pla in f lour 15/8 cup
Ba king pow der 2 t sp
Ca st er sug a r 1 cup
Use set t ing 10 Ca ke
Method
1 Mix group 1 together in a separate bowl.2 S ieve group 2 together in a sec ond b ow l.3 Combine groups 1 and 2 together until mixed.4 Pour mixture into breadpan.
M ixed fruit cake
Ingredient g roup 1
Butter (melted) 3/4 cup
Va nilla essence 1/4 t sp
Eg g s 3
Lemon juice 2 t sp
Dried mixed fruit 5/8 cup
Ingredient g roup 2
Pla in f lour 15/8 cups
Ba king pow der 2 t sp
Sug a r 1 cup
Ground cinnamon 1/4 t sp
Ground nutmeg 1/4 t sp
Use set t ing 10 Ca ke
Method
Follow method given for standard cake mix.
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11 Recipes for sandwich breads
Sandwich loaf11/2 lb 2 lb
Wa t er 260ml 11/
3 cupsSo f t ma rg erine or but t er 11/2 tbsp 2 t bsp
Salt 1/2 t sp 1 tsp
Skimmed milk pow der 11/2 tbsp 2 t bsp
Sug a r 3 tbsp 31/2 tbsp
Strong w hite brea d f lour 3 cups 4 cups
Fast action yeast 3/4 t sp 1 tsp
Use set t ing 11 Sa ndw ich
Soft grain sandwich loaf11/2 lb 2 lb
Wa t er 260ml 11/3 cups
But t er (melted) 11/2 tbsp 2 t bsp
Salt 1/2 t sp 1 tsp
Skimmed milk pow der 11/2 tbsp 2 t bsp
Sug a r 3 tbsp 31/2 tbsp
St ro ng w hit e so ft gra in brea d flo ur 3 cups 4 cups
Fast action yeast 3/4 t sp 1 tsp
Use set t ing 11 Sa ndw ich
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Baking cycle times
Operation sequence and times
Program no. Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total Keep
Bread type Ten beeps t ime w arm
and size indicate ingredients
can be Hours:
Times in minutes added • minutes
1 Basic, small 9 20 14 • 25 45 60 2:53 60
Basic, large 10 20 15 • 25 45 65 3:00 60
2 French, small 16 40 19 • 30 50 65 3:40 60
French, large 18 40 22 • 30 50 70 3:50 60
3 Whole whea t, small 9 25 18 • 35 70 55 3:32 60
Whole whea t, large 10 25 20 • 35 70 60 3:40 60
4 Quic k 7 5 8 80 1:40 60
5 Sweet, small 10 5 20 • 30 55 50 2:50 60
Sweet, large 10 5 20 • 30 55 55 2:55 60
6 , small 12 11 35 0:58 60
7 , large 9 9 40 0:58 60
8 Doug h 20 30 40 1:30
9 J a m 15† 45† mixing 20 1:20 20
10 Ca ke 10 5 20 30 35 70 2:50 60
11 Sandwich, small 15 40 5 • 25 40 50 2:55 60
Sandwich, large 15 40 5 • 25 40 55 3:00 60
12 B a ke 60 1:00 60
Motor cycles Heating may Motor Heating may Heating Heating
on and off, cycle on cycles on and cycle on may cycle cycles on
progress ing and o ff * to o ff then runs and o ff * to on and o ff * and o ff to
to c ontinuo us reac h 25ºC c ontinuo usly, reac h 32ºC, to reac h reac h 121ºC
heating then punches 38ºC
may also
cycle on and
off* to reach
30ºC
The delay timer is available on all program s except 6 and 7 . Maximum delay is 13 hours
• A Fruit and Nut beep signals when extra ingredients can be added so th ey don’t g et chop ped b y the kneading blade.
* The heating is switc hed on only if the room temperature is lower than the indicated temp erature (depending on p rogram)
†The heating is switc hed on and off on ly if the temperature is lower than 121ºC
Ultrabake
Ultrabake
Ultrabake
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Need help?
Questions about general performanceand operation
Questio n 1
What should I do if the kneading bladecomes out with the bread?Remove it with a pair of plastic tongs before slicing
the bread . Since the blade c an b e disconnected from
the pan, it is not a malfunction if it comes out in your
bread.
Questio n 2
Why does my bread sometimes have someflour on the side crust?
In some cases, the flour mix may remain on the
corners of the baking pan. When this happens, it
usua lly c a n be ea ten or simply trim off tha t portion of
the outer crust w ith a sha rp knife.
Questio n 3
Why isn't the dough mixing? I can hear themotor running.
The Kneading Blade or ba king pa n ma y not be
inserted properly. Make sure the pan is facing the
right w a y a nd that it has ‘c licked’ a nd s ea ted into the
bottom of the bread maker.
Questio n 4
How long does it take to make bread?
Timings for ea ch s etting a re outlined ea rlier.
Questio n 5
Why can't I use the timer when baking withfresh milk?
The m ilk w ill spo il if left s itting in the ma chine to o
long. Fresh ingredients such as eggs and milk should
never be used with the delayed timer feature.
Questio n 6
Why do I have to add the ingredients in acertain order?
This a llow s the b read ma ker to mix the ingredients
in the mos t efficient ma nner poss ible. It a lso se rves
to keep the yea st from c omb ining w ith the liq uid
before the dough is s tarted to mix, which is es sentia l
on the time delay.
Questio n 7
When setting the timer for morning, whydoes the machine make sounds late at night?
The ma chine must s ta rt operation when the time
delay reaches the sta rt time of the program s o that
the bread will be rea dy. These s ounds a re ma de b ythe motor when knea ding the d ough. It is a normal
operation, not a malfunction.
Questio n 8
The kneading blade is stuck in the breadpan. After baking how do I get it out?
The knea ding blad e ma y ‘stick’ in pla ce a fter
baking. Running warm or hot water over the blade
sho uld loos en it enough to be removed. If still stuc k,
soak in hot water for about 30 minutes.
Questio n 9
Can I wash the baking pan in thedishwasher?
No. The ba king pa n a nd kneading blade must be
wa shed by hand.
Questio n 10
What will happen if I leave the finishedbread in the baking pan?
Whilst still in the breadmaker for the first hour
after ba king is co mplete the brea d ’keeps wa rm’ to
prevent it bec oming ‘s ogg y’.
Leaving the bread in the breadmaker after the
keep w a rm period may result in a ‘sog gy’ loaf ofbread a s exc ess stea m (moisture) wo uld not be a ble
to escape. Remove and allow to cool on a wire rack
after baking to prevent this.
Questio n 11
Why did the dough only partially mix? Whydidn't it mix completely?
The do ugh ma y be too he a vy or dry. Also , the
knead ing b la de o r baking pa n may not b e inserted
properly. Ingredients may have been added in the
wrong order.
Questio n 12
Why didn't the bread rise?The yeas t could b e ba d, pa st it’s s ell by d a te or
possibly no yeast was added at all. Also, if the mixing
was not complete, rising problems could develop.
Questio n 13
Why can't the delayed finish be set for morethan 13 hours? What is the minimum time acycle may be delayed?
The ma ximum length o f de la y is 13 hours
including the tota l cyc le time. For example, S etting 1
(ba sic s ma ll) ha s a cy cle time of 3:20. This s ta rt isdelay ed by a ma ximum of 9:40. The minimum length
of de la y for ea ch s etting is 10 minutes. The d ela y
clock increas es a nd dec rea ses in increments o f 10
minutes.
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Questions about ingredients andrecipes
Questio n 14
How do I know when to add raisins, nuts,
etc. to the bread?There is a beeper tone to signal that you ma y a ddra isins, nuts, etc. during the sec ond knead ing c ycle.
Note: S ee ‘B a king c ycle times’ c hart for ‘Add nuts &
raisins’ time.
In some ca ses , ingredients c an b e broken up
during the initia l knea ding c ycle. Ea ch recipe
indica tes the b est time to a dd fruit a nd nuts to the
dough.
Questio n 15
How come my bread comes out too moist?What can I do?
Humidity may affect the dough. Add an extrata blespo on of flour. Also , high a ltitude ma y ha ve the
sa me effect. Decreas e the amount of yeas t by 1/4teas poon a nd d ecreas e the suga r and/or wa ter/milk
slightly.
Questio n 16
Why do I get air bubbles at the top of thebread?
This c a n be ca used b y using too much yea st.
Decreas e the yeas t by 1/4 tsp.
Questio n 17 Why does my bread rise and then collapse
or crater?The b read ma y b e rising too much. To reduc e the
rate of rising, reduce the a mount of yea st a nd/or
increas e the a mount of salt.
Questio n 18
Can I use my favourite bread recipes(traditional yeast bread) in my bread machine?
Yes, b ut you w ill need to expe riment to ge t the
right proportion of ingredients. B ec ome familia r with
the unit and make se veral loa ves of b rea d b efore you
begin experimenting. Never exceed a total amount of
5 cups dry ingredients (that includes the total amount
of flour, oats, oatmeal, bran). Use the recipes in this
bo ok to help dete rmine the ra tio o f dry ingredients to
liquid and amounts of yeast, sugar, salt, and
oil/butter/ma rga rine to us e. We a dvise crea ting your
own bread recipes using the basic mode, then
progress to the o thers, using the B a king c ycle times
chart as a guide.
Questio n 19
Is it important for ingredients to be at roomtemperature before adding them to the bakingpan?
Yes, even when the delay timer is being used.
(Wa ter must b e b etwee n 21° C a nd 28° C).
Questio n 20
Why do the loaves vary in height andweight? The whole wheat/ wholewheat breadsare always shorter. Am I doing somethingwrong?
No, it is normal for Whole Wheat and Wholemeal
breads to be shorter and denser than Basic or French
breads. Whole Wheat and Wholemeal flour are
heavier than white bread flour, therefore they don’t
rise a s m uch d uring the b read ma king proc es s. This
is also true for bread containing fruit, nuts, oats and
bran.
Questio n 21
Can I premix the yeast with water?No, the yea st mus t be kept dry a nd put into the
baking pan last, above the flour. this is especially
important when the delay timer is being used.
Questio n 22
Why is there a large hole in the base of thebread?
This hole ha s been c rea ted b y the knea ding b la de.S om etimes this ho le is la rger tha n norma l. This is
because the dough has rested to the side of the
blade after the sec ond knead ing c ycle - normal with
bread makers. You could position the dough evenly
in the bas e of the pan.
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Troubleshooting
Possible cause Solution
Bread sinks in the centre
Too much liq uid or liq uid too wa rm Mea sure ingredients accura tely. Use liq uids a t
temperatures between 21°C and 28° C
S a lt wa s not ad ded , ca using bread to Meas ure ingredients a cc ura tely
over rise and collapse
Too much yea s t w a s a dded Mea sure ingredients a ccura tely, if problem pers is ts ,
reduce yeas t by 1/4 teaspoon
High humidity a nd hot a mbient temperatures Ba ke during the coo lest pa rt of the da y,
c an ca us e brea d to over ris e a nd colla ps e Try reduc ing the yea st by 1/4 teas poon or use liq uids
direct from the refrigerator.
Do not use the timer function
High a ltitudes ca n ca use the brea d to over rise Try reducing the yea st by 1/4 teaspoon
and then collapse during baking
Lid is open during ba king Do not open the lid during ba king
Bread did not rise enough
Not enough yea s t w a s a dded Mea sure ingredients a ccura tely
Yea st is outda ted or ina c tive Never use outda ted yea s t. S tore in a cool, da rk pla ce
Too little suga r w a s a dded Mea sure ingredients a ccura tely
Too much sa lt wa s a dd ed, reducing the Meas ure ingredients a cc ura tely
action of the yeast
Wa ter w as too hot a nd killed the yea st Us e liq uid s a t tempera tures b etw een 21° C a nd 28° C
Yeast has been act ivated before program has started Take care that yeast does not come in contact w ith
liq uid before program has sta rted
Bread rises too much
High humidity a nd hot a mbient tempera tures ca n B a ke during the co olest pa rt of the da y. Try reducing
ca use brea d to over rise the yea s t by 1/4 tea spoon or use liq uids d irec tly from
the refrig era tor. Do not us e the Timer function
Too much yea s t Mea sure ingredients a ccura tely
Too much liq uid Mea sure ingredients a ccura tely
Hot liq uid s a cc elera ted the yea st a ction Us e liq uid s a t tempera tures betw een 21° C a nd 28° C
Too much flour or not enough sa lt Mea sure ingredients a ccura tely
Bread dry with dense texture
Not enough liq uid a dded Mea sure ingredients a ccura tely
Flour ma y be pass ed use by date, or be dry ca using Try increas ing liq uid by 1 tab lespo on at a time
w et/dry imba la nce
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FEDDERS LLOYD CORPORATION LIMITED
Plot No.2, Industrial Area, Kalkaji, New Delhi-110019
Tel: +91-11-47100600, Fax: +91-11-26485717Email: [email protected]
C t C T ll F 1800 1020 666