User manual PRIMA 3LB BREADMAKER

[. . . ] 3LB BREADMAKER Instruction and Recipe Book Model: ABM31 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. Unplug this product from wall outlet when not in use and before cleaning. Close supervision is necessary when any appliance is used by or near children. [. . . ] BASIC INGREDIENTS: FLOUR It is best to use strong bread flour to make bread. However whole wheat flour dough does not rise as rapidly and as big as white bread flour dough. SUGAR Sugar helps yeast fermentation, gives taste and colour to the bread and keeps the bread tender. FATS The fats we use in making bread are usually butter (unsalted butter) or oil. Margarine can be used instead of butter although the bread baked with margarine will have a different flavor and texture. 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). 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. Only small amount (1/2--1 tsp. ) is needed. Tips · It is the best to use lukewarm water between 21 C and 27 C (70 F and 80 F). Excess flour will cause the bread to bake incompletely and the dough to stick to the inside of the Lid. Since moisture is an enemy to flour, be sure to store your flour in an airtight container. To keep the yeast active, store it in an airtight container in your refrigerator. · When using the timer, we recommend setting it for as short a time as possible. Because ingredients are partially combined in the Bread Pan, the dough may tend to deteriorate if left too many hours, especially on a warm or humid day. [. . . ] IMPORTANT, PLEASE RETAIN THIS WARRANTY Please ask your retailer to either stamp this warranty or simply attach your store receipt. IF THE PRODUCT MALFUNCTIONS DURING ITS WARRANTY PERIOD IT MUST BE RETURNED TO THE RETAILER FROM WHOM IT WAS PURCHASED FOR REPLACEMENT. IF YOU BOUGHT THIS PRODUCT VIA MAIL ORDER, PLEASE KEEP ALL THE DOCUMENTATION THAT CAME WHEN THE UNIT WAS DELIVERED. NAME__________________________________________________________________ ADDRESS______________________________________________________________ _______________________________________________________________________ PURCHASED FROM__________________________________________________________ DATE OF PURCHASE _________________________MODEL________________________ Prima House, Unit 15 (2) D, Springfield Commercial Centre, Bagley Lane, Leeds LS28 5LY. [. . . ]