After Sales Service
United Kingdom 1 If you have
a
Question, Comment
Call: 0845 330 4554
(calls
charge
or
d
Problem
at
local
-
rate
)
2 For Repairs, Spares and Accessories The Moulinex Service Centre,
c/o
Wykes
Electrical Repairs Ltd Call: 0121 200 2740
3 If you need to post back your faulty product Send to: Wykes Electrical Repairs Ltd, Pope Street Birmingham B1 3AG
Republic 1 If you have
of a
Ireland
Question, Comment
or
Problem
-
Call: 01 6774230
2 If you need
to
post back your faulty product
Send to: Gavins, 83 Lower Camden Street,
Dublin 2, Ireland
Your
statutor y r
statements
e-mail:
in
ights
are
not
affecte
d
by
any
this booklet
customerre at ons@mou
l i
linex.co.uk
Never
Important Safeguards
obstruct the a r vent
i
Do not
Read the instructions for
lly before first time. use
ly. Any commercial use, inappropriate use or failure to comply with the instructions, Moulinex accepts no responsibility and the guarantee will not apply. on
ch
ildren
This
ithout
230-240
lts
vo
that of
your
AC
designed to
us
Do not
use
ly
correct
y
if it
(see
centre
ly.
as soon as
you have
l
ing it.
are c ean
you
breadmaker f t
s
not
work
n
at the end of th s
details
i
booklet).
must
as th s
i
be done
Do not
a ow the
ll
ith
cord to
any
cord must
hot parts
Always plug in the
never
of the
come
into
breadmaker,
contac t
any
app ance at an earthed
li
use an ext ension lead. If you accept liability for doing so, only use an extension lead which is in good condit ion, has an eart hed plug and is suited to the power of the appliance.
plug in your
app ance
li
if:
- it s power cord is faulty or damaged - the appliance has been dropped - it has visible damage or operating faults. ’
In
such cases, to avo
id
any
approved serv ce centre to
i
repa red as spec a
i
i l
danger,
contact our
have the appliance
tools are needed.
Do not
switch on the appliance near t o inflammable materials (blinds, curtains etc) or close to an external heat source (gas stove, hotplate etc).
Use
ly
on
i
accessor es and spare
Moulinex
i
wh c h are su
At the end
of t he
itable
program,
gloves to handle the pan 1
use.
be
hot
Page 3
Product Description
4
Before You Start
w res
li
i
for the breadmaker.
a ways wear oven
l
or the
hot parts
in
6 Using the timer for
be earthed.
of the
very
hot
Slicing
this lead are coloured in
ing
ll
n and ow Earth Brown L v B u N utra : , : i e, l e: yell ee e l
co oured
l
marked
green
E
“
”
marked
L
“
plug
marked
A 13
amp
i
w re
”
N
“
l
green
and
yellow.
i
w re
l
i
procedure for the
adv ce
i
black.
if
when
above.
is already fitted with a plug incorporating a fuse. Should you need to replace the fuse, an appropriately rated approved BS1362 fuse must be used (refer to product specification for fuse rat ings). supp
lied
does not fit your
socket
let, it should be removed from the mains leads and disposed of safely. The flexible cord insulation should be stripped back as appropriate and a suitable alternative plug fitted. The replacement plug must be equipped with an appropriate fuse (refer to specification for fuse rating.) Please note that the fuse cover is an important part of the plug. Please ensure that it is always refitted correc tly. If you lose this cover please do not use the plug. You may contact our Customer Relations Department.
made
ith
w
l ipes
own rec
11
Bread Recipes
15
Super Rapid Bake Bread
16
Dough Recipes
18
Gluten-Free Bread Making Teabreads
20
Cakes
21
Jams
22
Troubleshooting
24
After Sales Service Information
out
The
safety of th s app ance comp
i
li
lies
ith
w
the
bread
the delayed start program
Glazes for baked bread
BS 1363 A plug.
unsure of the correct
delayed start
more than one oaf
Creating your
the
cord
If the plug
Making
to the terminal in the
or co oured
a
home
10 Top Tips for the best Bread Making
l
fuse should be fitted
ing
9 Breadmaking
to the terminal in the
i
w re
and stor
8 Ingredients for breadmaking
or
or co oured red.
”
thi
7 Getting to know your Breadmaker Baking programs
to the terminal in
by the earth symbol,
or co oured
Connect the brown
plug
or
d
rea
Cleaning
codes:
Gr
plug
– Please
For Bread Making -
technical requirements and standards in force.
parts from
breadmaker. The breadmaker becomes during
Important: the
The
socket.
use or
app ance must
li
Do not
Never
)
compotes
5 Making dough in your breadmaker
Warning: this
Seek professional
external heat source or rest on sharp edges.
power
you
UK Only)
app ance s connected to a
hang down
ildren.
The power w
power
cord or
liquid.
reach of ch
ithin
w
when
a et of steam and
open the
you
Connect the blue
Do not place the breadmaker, the power wat er or any other
(For
the
i
plug in
be
Connect the green/yellow
i
our approved serv ce centre.
the
l
sp ashes as
(jam, j lid.
program 10
use
as there may
i
contact our approved serv ce
negate your guarantee. This
ill
by
l
accordance w th the fo ow
i g
i eid. If this has been dami ag
Never dismantle the breadmaker yourself w
carefu
escape
during the program.
How To Use Your Breadmaker
on
and when
our
or
happens please
When you
at the end of or
Wiring Instructions
work on
ltage rating corresponds to household electrical wiring system.
ing it
care as steam may
lid
reach of
vo
Unplug your breadmaker finished
open the
i i
li
Check that the
ithin
Take great
superv s on.
w
an app ance
is
w
i
the viewing window to melt.
This product has been designed for domestic
Never leave the breadmaker
li
type of material whilst in use as this may cause
use carefu
breadmaker for the
ing your
us
grid.
cover the top of the app anc e w th any
an
d
Compotes
Thank you for
Note: The film
over
control
panel has
the digital display
which should
a
is intended
cakes,
dough s,
protective
when
•
•
B
•
•
-
A
B
C-
Of Parts
Lid
w
Air
vents
-
E F
li
ith viewing
D - Inner
D
of the app ance
Main body
w
H
-
Measuring spoon
(1/2 =
-
approx.
15
l
m
A
tablespoon also marked)
1 Open
Control panel
J1
-
J2
elayed start buttons - D (this function cannot be
J3
-
Weight selection
J4
-
Start/Stop button
J5
-
Browning
ad ustment
(to
the colour of
se
lect
j
-
Menu
add
ing
not
come
onto the shaft
sure the shaft and
are c ean of any
l
the
yeast
in
breadcrumbs
last.
Make
sure the
yeast does
contact w th the
i
4 Place the pan in J1
J2
J3 J4
J5 J6
u nt
il you
hear it
the handle
(it s ’
you position it
c ck
li
in position.
Fold down
easier to remove after baking if at the
5
not
the unit. Push down firmly
front). Note: I f the baking
correctly the
kneading blade
will
operate.
6774230
”
”
wh e n
total cycle time
inutes.
m
p
you relea
w
ill
be disp
Each time you pr
advance one
pressing the
program. If y
l
menu contro
app ance off and start ag a
li
pressing the button
u nt
il it
beginning (program 1). If 1, you do not need to press
6
For programs 1 to 4
on
browning adjustment (J5) co our
-
3
y browned. An
= ver
1
=
lightly
browne arro
lected. If you hav 5 to 10 the level of brown automatically selected (bro weig ht on 750 g). ing
sett
7
se
For programs 1 to 4
lection
se
on
button (J3) and
c
750 g as detailed in the
or
8
Press the start/stop bu
program, the program starts to count wrong
the
down
program
about
s
l
a ready st
start/stop
5 seconds
program, then
is
on th
has accide
program has
down the
i
lid. Plug in the appliance. Initially the display temporarily reads 1P on the display to indicate program 1 and then shows 3:00 hours. Press the menu control (J6) to “
the number of the
requ red
Close the
“
3
is
level. When using the spoon level off the ingredients with the straight edge of a knife. Heaped measurements of critical ingredients can dramatically affect the cooked result.
Hb
lect
se
l
l
contro
baking pan (E)
by the handle. It
dough.
programs 1
to 4 only).
up
push firmly down. Be
pan is not fitted
the crust for
J6
and remove the
lid
liquid, salt or sugar. Always measure the ingredients carefully using the cup and spoon provided. For liquids place the cup on a flat surface and view at eye
programs 5, 6,
10, and 11)
the
the same order stated in the recipe, always
Ha
0845 330 45
(01)
the recipe,
3 Place the ingredients in the pan in exactly
Display
used on
ing (programs 1, 2, 3, 4,
ly)
Attach the kneading blade (F)
and
or
J
mak
on
kneading blade
G
IF YOU HAVE ANY OR QUERIES, PLEA OUR HELP
app ance and wash the
by firmly pulling it straight
2
teaspoon also marked)
bread, teabre
and compotes.
important to remove the baking pan from the appliance, to avoid accidentally spilling ingredients into the inner case (D), rather than putting the ingredients into the pan while it is in place.
Teaspoon- approx. 5ml
(1/2
For bread
J
cup
Tablespoon
making
How To Use Your Breadmaker E
Kneading blade Measuring
jams
for
li pan and the accessories in water and washing-up liquid. Rinse and dry with care. Clean the baking pan using a damp sponge. The display has a protective film over it when new which must be removed otherwise you will have difficulty reading the display.
5, 7, 8, 9
-
a =
Unpack the
F
case
G
b
indow
Baking pan
-
’
exclusively
Before You Start
new
be removed.
C
List
from the Moulin
choosing an appliance
which
w
button
until the ithin 5 se
number program
button. N ote: F or program for the first 30 an
d
minutes
to h
settle the temperature o
Mixing
does not begin until t 3:40 (750 g setting) and 3:3
9
During
use
it is
13
normal to hear the
open
the appliance
Follow
ine
use as melt.
make thump
ing
with any
Do not touch the
noises
wh
type of material
this may cause the
during
hot
whilst
viewing win
dow
viewing win
dow
in
as it
gets
There
soon
this is i lly sw itches to the keep warm function (see point 12) to prevent condensation spoiling the
i
as t s ready. ’
not possible,
be times
may
li
bread. Sw tch
l i
wh e n
so the app ance automat ca “
”
off the
bread
maker at the ma
Open the lid and lift
and unp ug.
out the
ns
brei ad
using oven gloves, as it will be very hot (this is easier if the handle is positioned at the front). Warning: D o not place the bread pan on
pan
heat sensitive surfaces as it
11 To remove the loaf oven
gloves
l
coo .
bread
be hot.
from the pan, still
and turn the
and shake the
will
pan
ups
ide i
w ear
down
out onto a w re rack to
If you have difficulty removing the
loaf,
loosen the sides with a plastic or wooden spatula (never use metal utensils as they could scratch the non-stick coating). Allow the bread to cool before slicing. (See section Slicing and Storing Home Made Bread page 6). Sometimes the kneading blade can remain in the loaf after baking, to remove it wait until the loaf has cooled slightly and then use the end of a plastic spatula or other non-metallic utensil to prise it out. Remember the kneading blade could still be hot. If the kneading blade remains stuck in the bottom of the pan, fill ‘
’
w
th
i
warm water and
l
eave to soak to oosen
l
the blade from the shaft. Note: T he handle on the baking
pan
may remain very
time after use, so take care wash
when
hot for a long
you
come to
it.
12 The begins
‘
Keep Warm function
wh e n
’
i
lly
of
keeping
warm a beep continues to l intervals and at the end of the cycle automatically turn itself off. Bread can be removed at any time during the keep warm period. To turn off the Keep Warm feature manually, switch off at the mains and unplug.
sound at regu ar
‘
i
before
us
lid ing again.
steps
(using programs ‘
lid and remove the ine as soon as the cycle
ight
use stra
away.
If you keep the
may over r se and
i
produce poor results. Switch
off the
The final
maker at the ma
i ing, often called proving, allows the dough to rise a second time. Cover the dough to prevent a hard skin forming, either use a large polythene bag or cover with lightly oiled polythene. Place the shaped bread in a warm, draught free place until the dough had doubled in size. If the dough has risen insufficiently it will not produce a satisfactory result. rs
When baking it
is important to preheat the
oven
to the temperature stated in the recipe. If using a
fan
oven, reduce the cook
10
c a nd the cook
ing temperature by ing time may be a few minutes faster. When correctly baked the bread should be well risen and sound hollow when °
tapped on the base.
to 13
so that the bread is ready at i you. The cycle time will be exactly the same, it just means that you can delay when the bread making will begin. For example, you can set the timer in the evening and w ake up to fresh b read the follow ing morning. This function cannot be used on
i
a t me to su t
programs 5, 6, 10,
and
11.
Follow the instructions in How to Use Your
ins and unplug. Shape and give the dough a final rising in a warm place until doubled in size. This takes about 40 minutes - 1 hour for a large loaf and about 25 - 30 minutes for rolls. Then bake in a conventional oven. Please refer to individual recipes for further details. bread
up
hours in advance,
7 & 8)
mach
dough in the breadmaker, it
i l
commerc a
program the Breadmaker
can
Breadmaker
’
the setting
‘
steps
1 - 7. The program time for
you have selected
Calculate the time you ready.
want
Example: I f it is 8 pm
w
ill
you place the
i
delayed start buttons
“
requ red
time. Each time
button the display
w
”
(J2)
’
any
ill increase
or
or
+
-
led
sea
i
delayed
start
“
Start/Stop
“
and
you
”
ing
ile
sett
•
”
Slicing made
i
il it flashes in.
unt
and storing
1 P
l
home
bread
on a wire rack for at least an hour li ing with a sharp, serrated edge knife or electric carving knife. If you want to eat the bread while it is still warm we advise cutting chunky slices about 2.5 cm (1 inch) thick, otherwise it is difficult to get even slices.
Cool bread before
s c
Store bread in
an airtight container or wrap loosely in a polythene bag and keep in a cool dry place. Do not keep in the refrigerator as it stales more quickly and draw s the water out. Crusty bread recipes are best stored in a paper bag to prevent the crust softening.
down.
inside Dry •
w
of the
ith
of the
pan
br
ing
us
a
care.
Wash the pan
and the
b
ing-up li carefully.
water and w ash
quickly •
and
Remove the
lid to wash i ing-up liquid. Rinse carefully. Never immerse water, in order to avoid a into the air vent grid. wash
•
• ”
freezer bags then d
Clean the body
Never a
“
brea
Unplug the breadmaker coo
•
the
buttons , press and hold the
button (J4)
can set the t mer ag a
on
dry brea
made
Cleaning
m
make a m stake wh
up any
temperature or in the micr
time,
If you
U se
To f reeze home
decrease in
inutes increments. Once you have set the press the start/stop button (J4). The colon in the display will flash to indicate that the timer has been set and the countdown will begin. 10
in egg
i
fat should be eaten
made.
to set the
you press the
b
wh ch conta
time required until the completion of the bread.
Use the
is
but it should keep f
Breads
i r i i i r ng ed ents n the bak ng pan and you want you bread ready at 7.30 am tomorrow morning, s et the timer to 11:30 (11 hours and 30 minutes), the
bread and
made,
be displayed.
the bread to be
when
bread h
made
tends to dry out and beco
Delayed Start You
1 to 9 in section How to Use your
dough from the
Since home
Using The Timer For A
automat ca
the baking time has finished and
the display shows 0:00. During the one hour
period
l
inutes
m
Breadmaker
’
sound s.
Ideally remove the bread from the pan as
li
Making Dough in your
finishes and
has finished, a beep
app ance to coo w th the
for at least 30
Breadmaker . Open the
to
the baking cycle.
10 When baking
5
Allow the
ile it kneads the dough. Also, during certain stages in the program it is usual for condensation to form on the viewing window. NEVER open the lid during the rising and baking time as it will let warm air escape and can affect the results dramatically. Warning: D o not cover the top of mach
wash any
part
of t
dishwasher.
Never
use scouring pads ing powder to clea
scour
Getting To Know Your
s zes of
i
a
Breadmaker
keep
going
inexperienced at making bread or have been making your own bread for years, with your Moulinex Home Bread Maker you can gain the satisfaction of baking loaf of bread. Just add the ingredients, select the type of b read and size of loaf then simply Whether you
‘
up
are
loaf, either
soggy
500g
or
750g. After baking
function stops the bread from
w arm’
by keeping the bread
warm
for
i lly developed for this machine and include ific ingredients important for that bread. It
spec a spec
is
extremely important not to alter the quantities
otherw se t cou
i
i
the critical balance of
ld upset
press the start button. The Home Bread Maker
the recipes and result in unsatisfactory baking
then mixes, knead s,
performance. One thing that
proves,
and
bread automatically, all in the
bakes the
i
pan
same
unexpected surpr se when
may come as
first
ing your
us
leaving you free to do something else. What could be simpler? You can even set the timer to delay mixing, so that you can wake next morning to have a loaf of bread ready for you and your home filled w ith the delicious aroma of freshly baked bread.
breadmaker,
Besides being able to make loaves, your Home Bread Maker can also prepare bread dough for
If you have any problems, please refer to the trouble shooting section on pages 22 and 23
ll
ro s,
underneath where
positioned
some
is typical
-
for
mak
ing teabreads and cakes, and another for making jam plus the choice of making tw o
Type
of
2
3
4
5
Basic
Basic White
Sweet (III)
Super
Teabreads
Rapid
(mix & bake)
Wholemeal Wholemeal
bread
Total
le
cyc
(in
time
hours &
Added
m
in)
(IV)
ingredients Time s
on
a
for
y
diruitl & Nuts F p
Weight se
lection
Browning
d justment
a
Keep
warm
facility
6
1
Rapid
on:
UK
Crisp C rust & Basic White
bread ( I)
bread ( II)
& French
Soft Crust
500 g
500 g
500 g
500 g
2 50
4 00
3 40
2 40
750 g
750 g
750 g
750 g
3 00
4 10
3 50
2 50
After
After
After
After
35
in
m
1hr 10
m
in
1 hr 03
m
in
20
m
in
500 g
500 g
500 g
500 g
2 15
2 50
2 37
2 20
750 g
750 g
750 g
750 g
2 25
3 00
2 47
2 30
✓✓
✓
✓
8
9
10
11
ly
Rye
Jam
Cakes
Pizza Dough
Bread
7
Dough Dough
on
produces bubbles
For bread
mak
content s
essential. Some of the flours
(bake
✓
✓
1hr
1hr
1hr
start opt on
i
✓✓
✓
✓
w
ith
a
i
l
as su tab e
for bread
or
ing.
ly )
on
0 58
1 43
1 30
1 50
3 30
1 09
1 00
After
N/A
After
After
After
N/A
N/A
“
17
in
m
m
in
10
in
m
25
m
in
l
stee
m
0 57
x
1 13
1 40
3 05
x
x
x
x
x
x
x
x
x
ill
x
x
x
x
x
x
1hr
1hr
x
x
1hr
x
1hr
the
llers,
ro
During
x
x
x
✓
✓
✓
x
x
grains
ing
are crushed
between
illing
m
Granar y®
on
ly
10
-
or
wheat or rye
grains
lemeal flour.
lightly
lemeal
who
bran and bread.
7
Rye
coarse
heavier than
wh
i
i
“
bits . The texture
ite
”
is
bread.
and wheat
grains
are added to strong
ite flour. This flour essentially makes a white loaf with a rustic texture provided by the rye and wheat grains. Softgrain flour can be substituted for white flour in recipes. wh
retarded
fat and
by
of carbo
the
yeast d
ld,
sa t and
l
co
sugar.
-
can
Fresh Yeast, D
needs to be dissolv use
)
and
be
Easy Bake dry (als
used
Yeast
Fast Act n
or
f
carbohydra
leaven
i
of
o
n
. g dry grainular yea) stD , usu
or
Always
use
Blend ,
yeast
marked
Fast Action
”
or
“
“
Fa s
packet. Do not dissolve thi before
w ater
been
use.
opened , sea
hours. Bread caused
Once
a s
l it
ll
we
a
dough tha
or
by stale yeast.
Always add the yeast contact w th the
i
the
yeast too
last so liquid othe
soon.
Sugar Sugar
is
i
requ red as
food f
Generally granulated
sugar
ipes, but any type of su including caster sugar, bro rec
syrup, or
honey. However
affect the r s
i ing process
ll
co apse.
As
ill
be
dark. A
i
subst tuted
not react
w
an
burns ea
sugar
make the crust too
ith
for
s
them.
Salt Salt too
are m xed w th
This gives the bread a
Softgrain flour
(I) This setting is sometimes used for other recipes. (II) This program has a longer rise time for breads containing 50% or more wholewheat flour. (III) T he Sweet setting is for baking breads with high amounts of sugar, fat and proteins, all of which tend to increase browning. (IV) B eeper sounds when it is time to add the additional ingredients eg. Fruit or nuts etc.
inute single-cel Given
flour
is
is
i l ingredient as ing too quickly a much, adds flavour and
from
Malted Grain flour®
ma ted who
l
of the
15 %
texture than
oth
i
sugar and
w
has been extracted. Brown bread
lighter
most
ith
of mo sture, warmth and
cannot
Wheatmeal flour
w heatgerm
s
method of us
illing
or
i
i
stones.
Brown
a m
w h ch can
Stoneground flour 1
is
before
”
of the modern m
w
under a m croscope.
Never
l i
”
Instead
Yeast
flour
they l- i i l i l i i they do not contain enough gluten. Wholemeal flour (also called Wholewheat flour) All the bran and wheatgerm is present in this flour. Like white flour, look for flour sold as Strong or Bread flour . Loaves made with all wholemeal or wholewheat flour have a heavier texture and smaller rise. To improve the rise when using wholemeal flour, vitamin C powder can be added. This is available from chemists. Even so a bumpy, gnarled looking top and slightly sunken loaf are typical with w holemeal bread as, although the loaf may rise perfectly, the gluten gets overstretched in kneading, rising and baking stages. Recipes using a mixture of strong white flour and w holemeal flour give a lighter texture loaf and reduce this problem. “
ith all rye flo
ined
Yeast for home baking
health
mak
w
comb
(which
Strong Plain White Flour
use
labelled
lly
Yeast
“
lly
usua
Strong Plain Flour
Only
usua
r se” or
high gluten
below and are
Bread baked
three types
nutty flavour and
Delayed
flour
listed
supermarkets and
l in large
Crushed 1hr
a
food shops.
has a ✓✓
ing
i
recommended are
i
Baking Programs Program
Flour
use ord nary p a n or se f ra s ng f our as are not su tab e for bread mak ng, s nce
(calls charged at local rate) 01 6774230 - Ireland. Please also telephone this number for information for bread recipes suitable for special diets such as salt free b read. 0845 330 4554
heavy and dense, for
il
of a
Customer Relations Team
or contact our
l
In fact there are 11 settings, including
ile
l bread making the quality of the ingredients is critical. Even if you follow the recipe exactly, inferior quality ingredients, the wrong type of ingredient or inaccurate weighing will affect the results considerably. The information below will help you get to know more about the key role of each ingredient. successfu
ava ab e
ll breadmakers, but we consider that the delicious taste of home baked bread more than compensates for this.
convent ona oven.
i
the kneading blade is
the bread is cooked in the
wh
baking pan. This
buns and pizzas, ready to shape it by
hand and then bake in a
that all baked loaves have a hole
is
R ye flour
For
to one hour.
The recipes in the following pages have all been a
Ingredients For Breadmaking
a v ta
work
stretch.
However, too
the fermentation a
muc
process
poor dough. Use
a
inar
ord
ensure the salt does not co the
yeast before
the
yeast. Do not
l
i
sa t subst tutes.
i ing
m x
oth
use coars
For special diets, it
is possible to make salt free over rise and have large
Nuts should be finely
bread but it tends to
not to add
i pockets. Please contact our Customer Relations Team for recipe information on: 0845 330 4554 - UK (calls charged at local 01 6774230 - Ireland.
they cut through the
a r
reduce
ing
measur
of the
the measuring cup
liquid is
essential,
provided. Flour
quantity
of
liquid by 1
or
or
2 tablespoons to
ach eve the same cooked resu t.
l
Too
much
can cause a oaf to over r se and co apse,
l i ll little can result in a lower rise. Most recipes use either cold tap water or milk, or a combination of the tw o. Any liquid used in the recipes should be tepid, about 20 C -
and too
25 C and not too °
,
d In
co
l the
°
w
.
nter
i tap may
weather
ight from be too cold likewise milk straight from the refrigerator. alone produces a crisp crust and milk softens the crust. If using fresh milk, we advise using semi-skimmed or skimmed milk to avoid bread having a close texture. Do not use fresh milk on the delayed start program as it could sour overnight. water stra
and
Water
If you are
yeast so
Many recipes have skimmed added to enhance the
ilk powder
m
flavour
of the
•
ne
wh
te
ve
etab e fat
ard
or o
For
Whether you
Buy the
Bread Maker recipe books
mak
ing. You
liquid liquid •
Keep the ingredients Maker
d
position
•
ing
us
for bread
F ast Action dried yeast.
the measuring cup supplied and
provided for yeast, ilk powder and sugar. The measuring spoon is marked with a half level for your convenience. Use accurate w eighing scales for the other ingredients. the measuring spoon
l
•
d your
of
when
Home Bread
The
ight
r
baking bread.
your kitchen
and the
and t works
i
best at
a
Place the ingredients in the bread pan in
difference in
care
l
vo ume may
w
inter
is
used,
be noticed. Take
in direct
sun
light
as
extremes of temperature can affect the cooked oaf.
l
•
it is not in contact with the it could activate the yeast too soon. Never let the yeast touch the liquid before kneading. liquid
•
last
so that
otherw se
i
le
or out of
date ingredients. Reseal dried yeast after opening and discard within 48 hours. Use flour w ithin the best before date, and reseal the packet after use storing it in a cool, dry place. Do not
use sta
Remember that
when bread making no tw o loaves will have exactly the same appearance and rise, even if using the same recipe. Sometimes it will have a perfect shape and on others occasions it may have dips, bumps or an uneven top crust. This is inevitable, but usually the taste and quality of the bread are not affected. Also, cooked loaves will have a hole underneath where the kneading blade is baked into the bread and the texture may be slightly denser around this area. This is typical of all breadmakers, b ut we consider that the delicious taste of home baked bread more than compensates for this.
Making More Than One Loaf If you
want
to bake more than one loaf, allow
the breadmaker to cool
ith the lid open for at ing again. Always ensure that the baking pan and kneading blade are clean and dry before starting the next loaf. least
30
inutes
m
Glazes For Bake To g ive your
before
w
us
loaf
an attrac
be brushed
w
ith
has been baked and
bread pan. Melted butter
Melt or
in
some
or margar
butter
or marg
the microwave and b
the bread for a soft, tende
Milk
glaze ingle cream o shiny, so
or cream
Brush
the exact order stated in the recipe. The order must not be altered. Always add the
yeast
It
i
not to position the appliance next to
ovens or cookers, or
i your breadma with creatin is important not to exce capacity of 750 g (the tota water and any other ingre recipes in this cookbook as quantity of ingredients and If you have any problems w refer to the Troubleshooting to experiment
after t
room
delayed start facility
operat on of
crust can
Home Bread Maker are
months when the
ipe book.
Measure the ingredients exactly. Measure
liquids
of the
important,
rec
need strong bread flour and or
an
at room temperature.
temperature. In a cold room or during
an
ingredients
EasyBake/EasyBlend
or
ipes developed for other Bread Makers give different results as the programme les and baking times vary between various models. We advise you to follow the proportions of flour, water and yeast in our recipes as they have been specially developed to work best with the Moulinex Home Bread Maker programmes cycles.
are an
correct
ipes. I deas
r ec
cyc
contact w th the
inexperienced breadmaker or have been baking bread for many years, it is important to familiarise yourself with the machine and the recipes, as using a bread maker is quite different to making bread by hand.
or so
Other ingredients Other ingredients are often added when making bread such as egg, cheese, dried fruit, nuts, grains, seeds, herbs and spices. Remember if adding cheese, fresh fruit or fresh veg etab les that the w ater content of these foods will affect the loaf volume and could cause a slig htly collapsed loaf.
p
new
rec
For The Best
s
Read the instruction
sa t, m
i
other
ith
w
may
Breadmaking
, l , g l il. ), lid fiats, cu t it into small pieces before adding to the bread pan to ensure even mixing. Do not use low fat spreads or butter substitutes.
9
p
Ti
use
ar
i
Creating Your O Once you have become fa
Experimenting
The temperature
To
Fat enriches the dough,
g
in
ensure the flour totally covers the
Fat
butter
•
the delayed start facility, the come
Breadmaker.
ding your
temperature is critical
bread and
improves the softness and colour of the bread and delays staling. Any type of fat can be used, but butter gives the best flavour. Instead of butter in the recipes you can substitute block margarine (not soft
not
ingredients underneath. Also, do not use fresh milk, eg gs, fresh fruit, sour cream, yoghurt or cheese as they could spoil or stale overnight.
•
improve the keeping qualities. This is often omitted if fresh milk has been includ ed in the recipe and for continental style breads.
ing
us
must
l
over oa
the recipes.
from
Milk powder
mar
and
the height of the cooked loaf.
Avoid
Do not exceed the 750 g quantities in
Delayed Start Program
may
even batch to batch, so you may need to adapt
i liquid
•
as
)
produce different results from brand to brand the
gluten structure
)
oz
Bread Making With The
Accurate
ing
100 g (4
rate
Liquid us
chopped and take care
more than about
some s
over the top
Jam, Syrup
for a
or
Honey
Ideal for buns and
sweet
b
Glacé Icing Mix
a
little
warm water w
sugar to make a
buns and
sw eet
i
fairly thick breads.
French Loaf
Bread Recipes Bread is
quire
re
very much
trying
personal taste
different
recipes an
so
d
Program 4 if you prefer a softer
finding the right
settings.
crust.
For
Loaves
white
cooke
d
have slightly less rise and
volume.
your
appliance an
exact order state
in the
All Moulinex
recipes use
bread
use
on the
the minimum of
d
in the
of the
perfect loaf
‘
Program 3 if you like a
Super Rapid program 5 using
’
may
crisp crust or
or using
the cup and spoon
delayed start supplied with
recipe.
280
Salt
yeast flavours in the bread,
an
Browning
500 g
Water
500 g
(tepid)
280
mme
i
k
m
ow
il p
d
1 tab es
er
330
15 g wh
ite
11/
oon
(1/2 oz)
400 g (14
bread flour or
Fast Action type)
1/
2
3 (3 hr 40
Browning
Select 1, 2
Weight
sta
les quickly
Soft Crust Basic White Loaf (500 g teaspoon and set to Program 4,
Softgrain White Loaf I nstead
(2
m
of
i
m
Strong White Bread flour
use
use
m
ilk powder
)
oz
3 (3 hr 50
(tepid)
ite
bread flour or
400
Fast Action type)
1/
amoun t of
Softgrain Strong White Bread flour.
Strong Brown flour.
ilk powder
yeast to
3/4
on
m
ite
bread flour or
Fast Action type)
loaf
has a
ller rise
sma
and c oser texture s
ince
l
m
3 (3 hr 40
Select 1, 2 500 g
Water
220
Salt m
300
m
ilk powder
3
on
ly
m
l
21/4 t easpoon
Olive Oil
or
wh
Sunflower Oil
ite
bread flour
Dried yeast (Easybake Program
Browning Weight
i n)
or
or
Fast Action type)
21/2 t easpoon 275 g (10
)
oz
11/4 t easpoon
3 (3 hr 40 2
500 g
i n)
m
l
m
1 tablespoon 1 tablespoon 15 g
200 g (7 1/ 2
t easpoon
2 (4 hr) 2
Weight
3/4
(1/2 oz) oz) oz)
200 g (7
wh
Browning
use
21/2 t ablespoon
ilk powder
Sugar
added.
1 teaspoon
ite bread flour Strong wholemeal bread flour Dried yeast (Easybake or Fast Action type)
yeast to
1 teaspoon
Skimmed
i
500 g
(tepid)
Salt
500 g
Rapid Bake 50% Wholemeal Loaf For 500 g
)
m
One size
(tepid)
Strong
)
oz
11/4 t easpoon
Browning Weight
Ciabatta Loaf
ilk is
Program
oz
400 g (14
Program
Water
ly
l
2 teaspoon
+
25 g (1 wh
Dried yeast (Easybake
11
One size
11/2 t easpoon
Strong
m
1
50% Wholemeal Loaf
Strong
1 tablespoon
Butter
(1/2 oz) (14 oz
g
t easpoon
500g
Skimmed
1 teaspoon
Sugar
2
3 (3 hr 40
This delicious
3
l l
750 g
240
Salt
m
1 tablespoon
Weight
i n)
or
m
140
Browning
)
oz
m
Select 1, 2
3
140
15 g wh
g
Program
ly) U se the 500 g recipe above but increase the in), Browning 2 or 3 and select weight 500 g.
Strong White Bread flour
l p
on the
1 tablespoon
Stron
t ab es oon
1 teaspoon
in)
or
2
500 g (14
s ze on
hr 40
White Sandwich Loaf
m
best eaten
Butter
Butter
Skimmed
i
Sugar
l
Sugar
Water
and s
1 teaspoon
25 g (1 lb 2
)
oz
500 g
of
ilk powder it
or m
ilk (tepid)
Dried yeast (Easybake
t easpoon
Program
Brown Loaf I nstead
fat
500 g m
11/2 t ablespoon
1 tablespoon
Dried yeast (Easybake
m
11/2 t easpoon
l p
d
Butter
Strong
an y
(tepid)
Skimmed
750 g
l
m
1 teaspoon
Sugar
in
Salt
Salt Sk
conta
Milk Loaf Semi-skimmed
Basic White Loaf
i
m
2
does not
loaf
Water
oz
11/4 t easpoon
3 (3 hr 40
Program
As this
l
400 g (14
ite bread flour Dried yeast (Easybake or Fast Action type) wh
Weight
to avoid unpleasant
m
1 teaspoon
Strong
d g i ve a good rise with freshly opened dried Easybake or Active yeast. Reseal yeast immediately after opening and discard within 48 hours. Recipes with other bread machines may use different proportions of ingredients tailored to suit their program cycles. yeast,
500 g
Water (tepid)
your idea
to match
Measure the ingredients
may
d add
recipe
t easpoon. Set to Program 1
the recipe above and set to
(2
s ze oaf reduce the water to
i
l
hr 50min), Browning 2
program 1 (3 hr), Browning 2
or
or
3
3
280
l and incre ight 50 ight 750 g
m
and se ect we
l
and se ect we
l
70% Wholemeal Loaf
One size
500 g
(tepid)
Water
300
Salt
m
Water
l
(tepid)
260
on
m
1 tablespoon
Skimmed
Sugar
1 tablespoon
Sugar
2 tablespoon
Butter
15 g
Vitamin C powder
1/
ite bread flour Strong wholemeal bread flour Dried yeast (Easybake or Fast Action type)
125 g (4
Dried basil Dried oregano Olive oil
2 tablespoon
Skimmed
Strong
m
ilk powder
wh
4
(1/2 oz)
t easpoon
) oz)
oz
275 g (10 3/ 4
Strong
Browning
t easpoon
Select 1
Weight
ilk powder
1 tablespoon
wh
*
2
or
m
ite bread flour Dried yeast (Easybake or Fast Action type) Sundried tomatoes, cut into small pieces with kitchen scissors (dry type not oil-packed)
2 (4 hr)
Program
Program
500 g
1/
2
t easpoon
1/
2
t easpoon
450 g (1 lb) 11/2 t easpoo
50 g (2
of who
lemeal flour in this recipe, the loaf has a smaller rise and denser texture than white bread.
Rapid Bake 70% Wholemeal Loaf (500 g teaspoon and set to Program 1
(2
s ze on
i
ly) U se
hr 50min), Browning 2
the recipe above but increase the amount of or
l
3
ight
and se ect we
yeast to 1
500 g.
inutes into
m
the cycle or on Fruit and Nut beep
500 g 280 ml
(tepid)
11/4 t easpoo
Salt
One size
Water (tepid)
280
on
m
ly
Light
ilk powder
m
Sugar Butter
1/
4
Walnuts
*
2 (4 hr)
Select 1
or
or
Fast Action type)
11/2 t easpoo
a
750 g
lighter
texture loaf
inutes into the cycle or on Fruit and Nut beep use 300 g (10 oz) strong white bread flour and 150 g (5
m
)
who
le
oz
500g
Due to the high quantity
of who
lemeal flour in this recipe, the loaf has a smaller rise and denser texture than white bread. One size Water (tepid)
Eggs
45
(medium size
)
One size
(tepid)
260
Skimmed
3/4
m
ilk powder
2 tablespoon
Butter
15 g
i
d spice (optional) ite bread flour
wh
Dried yeast (Easybake Currants Program
or
1 teaspoon 125 g (41/2
*
1
Weight
500 g
Add the fruit 20
m
inutes into
Spiced Fruit Loaf U se the recipe Cinnamon
13
)
oz
4
Browning
innamon
Weight
(1/2 oz)
450 g (1 lb)
Fast Action type)
an
for
d
the cycle on Fruit and Nut beep
m xed sp ce and
i
i
i ng
above subst tut
Raisin Bread U se the 125 g
i
(
41/
2
7 5 g (3
)
oz
dried
ipe substituting 50 g oz) raisins for currants.
above rec
m xed
i
sugar
fruit instead
65 g (21/2 oz
wh
Program Browning
1 teaspoon
m xe
Strong
1 tablespoon
Melted butter
of currants.
for 2 tablespoons; 1 teaspoon
ite
bread flour
Dried yeast (Easybake
1 tablespoon
of
ground
t easpoon
Sugar Strong
l
Sugar
Dried
c
ly
on
m
11/2 t easpoon
Salt
on
l
m
2
at room temp
Salt
Spiced Fruit Loaf Water
oz
1 ( 3 hr ) 2
Add the nuts 1 hr 03
For
2
oz
oz
100 g (4
*
Weight
11/2 t easpoon
Weight
(chopped)
Browning
) oz)
oz
275 g (10
Browning
150 g (5
Program
t easpoon
)
oz
300 g (11
bread flour
Dried yeast (Easybake
(3/4 oz)
125 g (4
1 tablespoon
sugar
25 g (1
ite
11/2 t ablespoon
Strong
Program
brown
wh
Granary flour
Vitamin C powder
ite bread flour Strong wholemeal bread flour Dried yeast (Easybake or Fast Action type)
Strong
11/2 t ablespoon 20 g
wh
soft
Butter
l
11/2 t easpoon
Salt Skimmed
500 g
Add the tomatoes 1 hr 03
Water
Wholemeal Sandwich Loaf
i
m
1
Weight *
)
oz
3 (3 hr 40
Browning Due to the high quantity
*
l
l
11/2 t easpoo
Salt
1 teaspoon
or
Fast Action type)
250 g (9
oz
11/4 teaspoon 4 (2 hr 40 2
500 g
m
i
One size
500 g
Strong brewed
coffee
(cooled
tepid)
u nt
il
210
Salt
m
Hot
l
Sugar Sunflower
Soya Oil
or
Treacle
Cocoa powder Strong
wh
ite
or
Fast Action type)
l
Sugar Sunflower
2 tablespoon
Strong
400 g (14
11/2 t ablespoon
oil or Soya oil ite bread flour Dried yeast (Easybake or Fast Action type)
)
wh
)
oz
11/2 t easpoon
)
oz
41/2 teaspoons
Program
oz
9 (3 hr 30
Program
ly
on
m
2 tablespoon
125 g (41/2
Dried yeast (Easybake
280
1 teaspoon
2 tablespoon
250 g (9
Rye flour
460C-510C
11/2 t easpoon
5 teaspoon
bread flour
water
Salt
1 teaspoon
5
Browning
Preset
on
program
Weight
Preset
on
program
i n)
m
Browning
Preset
on
program 9
Weight
Preset
on
program 9
Dough Recipes 500 g 280
Water
l
m
+
For all the
1 tablespoon
dough
recipes,
follow the steps in the section Making Dough in your Brea ‘
Salt
1/2 t easpoon
Suitable glazes
Light soft brown sugar Sunflower or Soya Oil
2 teaspoon 2 tablespoon
For a soft crust brush with milk and dust with flour before baking. After glazing a top on such as poppy seeds, sesame seeds, sunflower seeds, caraway seeds or cracked w
75 g (3
ite bread flour lemeal flour
Strong
wh
Strong
who
)
teaspoon
oz
275 g (10 100 g (4
Rye flour
Dried yeast (Easybake
or
Fast Action type)
Weight
Preset
on
program 9
Rye Bread Omit the
Water (tepid)
i n)
m
program 9
240
Skimmed
m
ilk powder
caraway seeds.
ith Yoghurt For Scandinavian style rye bread with a distinctive sour-dough flavour use 140 ml water ml (5 fl oz) carton natural yoghurt instead of the 280 ml water in the above recipe. Also use 225 g (8 oz) an d 225 g (8 oz) strong white bread flour for a denser texture.
Your Moulinex breadmaker number 5. Loaves baked
can
bake a
arker crust than with the other
fresh
on the
day
Super Rapid Program Tips •
loaf in
ro
p
it is an
d
g
rams.
little
der one hour using the dense in texture with
un
more
Sometimes there is
a crack alon
Super Rapid
“
the to
g
d
ma e.
”
2 teaspoon
Strong
p
use
•
Use less
•
More yeast
i
HOT
of the crust.
The loaf
ite bread flour Dried yeast (Easybake or Fast Action type)
1 teaspoon 7 (1 hr 30
Program
Remove the dough from the pan
briefly knead by hand
l
sa t to
ach eved
help
in
obta
a
higher
All the
•
The delayed
•
Do not
other
ingredients
used shou
start opt on cannot
open the
i
lid
at anyt me
i
us
ing
be a t
used w
during the
“
”
loaf.
l
ld
be
°
vo ume
is used when making bread in the short rising time.
•
Water
(tepid)
Salt Skimmed
m
room
ith
Super Rapid
the
“
program
so that suff c
temperature to avoid cooling the
this
program.
Super Rapid
“
”
”
program.
i
on a
°
330
i ient
11/2 t ablespoo 25 g (1
water.
wh
250 g
Strong
who
250 g
ite bread flour lemeal bread flour Dried yeast (Easybake or Fast Action type)
l
11/4 t easpoo 7 (1 hr 30
Program method
for
wh
ite
ll
ro s.
Makes 8-10
)
oz
Strong
Follow the vo ume
l
m
11/2 t easpoo 11/2 t ablespoo
ilk powder
Butter °
m
lightly floured surface to o dough. Divide the dough into 8 pieces for large rolls and 10 pieces for small rolls. Roll into b required. Place on a greased baking tray. Cover with lightly oiled polythene an d leave to rise Glaze with beaten egg and bake in a preheated oven at 220 C (425 F), Gas Mark 7 for 10 risen and golden brown. Cool on a wire rack. Best eaten freshly made. Makes 8-10 rolls. an d
Sugar
Hints
water
)
oz
450 g (1 lb)
wh
program
less rise and tend to have a
in the range 46 C to 51 C for the Super Rapid program. This is essential as the yeast needs to activate quickly due to the shorter kneading and rising time. We advise you use a cooking thermometer to check the temperature, if the water is too hot it could kill the yeast. Always
is
15
white
on this setting are a
l
m
25 g (1
Butter
w
eaten
littl
1 tablespoon
Sugar
°
best
with a
11/2 t easpoo
Salt
Super Rapid Bake Bread
d is
yolk beaten
)
on
142
egg white, egg
)
Preset
flour
beaten
oz
Browning
rye
egg,
oz
11/4 t easpoon
9 (3 hr 30
Program
and
beaten
11/2 t easpoon
Caraway seeds
Rye Bread
are whole
ll
r o s.
m
i
Basic enriched
wh
Semi-skimmed
m
Egg
Gluten Free Bread Making
ite dough: ilk (tepid)
(medium size
210
at room temperature
)
l
m
Your Moulinex Home Bread
1
Salt
1 teaspoon
Sugar
50 g (2
(melted) white bread flour i d y D e east (Easybake or Fast Action type) Extra ingredients for Chelsea buns: Butter (melted) Mixed dried fruit Butter
50
Strong
Soft brown Cinnamon
d spice (optional)
1/ 4
or m xe
This basic enriched
wh
ite
dough
can a so
be
l
and
dough. Roll
cm x
used
)
on a
lightly floured
•
in
a smooth
ball
of
Brush the dough
with the melted butter. Mix like a Swiss roll starting at the longest ide down with a small gap between, in rows of 3 in a greased 20 cm (8 ) square baking tin or baking tray. Cover with lightly oiled polythene and leave to rise until the buns have joined together and are doubled in size. Glaze with beaten egg and bake in a preheated oven at 200 C (400 F), Gas Mark 6 for 20 - 25 minutes until well risen an d golden brown. Cool on a wire rack. Drizzle with glacé icing. Best eaten freshly made. Makes 9.
ide.
out th e
dough to 26
Cut into 9 equal
20
s ces w th a sharp
li
i
cm
”
x
8
”
rectang
le.
knife. Place next to each
•
°
210 temperature)
room
m
Sugar
50 g (2
oz
(melted) white bread flour Dried yeast (Easybake or Fast Action type) Extra ingredients for Fruit buns: Mixed dried fruit Golden syrup or honey (to glaze)
50 g (2
oz
Strong
•
liquid ingredients are added to the bread pan first l in contact with the yeast).
Usually the The blade
may
Leave the
loaf
take care
Remove the dough from the pan
get stuck in the
when remov
ing
‘
°
in)
m
briefly knead by hand
on a
one
32cm (12 195
) ml ”
thin
11/2 t easpoon
i
UK
rate
ill
st
be
v er y
ly
)
hot.
tailor made recipes for
information i i i
more
contact te
your
l/fax
own
pa
01443 229
or v s t the webs te at www.barbarask tchen
i
the
ll
a
’
8 (1 hr 50
Remove the dough from the pan
and
briefly knead by hand
l
m
an
dough to
a
32
l
cm
m
(12 ) circle. Place “
on a
in)
on a
lightly floured surface to obtain greased baking tray, pizza pan or
a smooth
ball
of
dry pizza stone.
ith lightly oiled polythene and leave to stand for 15 minutes. Spread over tomato pureé or passata or pizza i your favourite ingredients and grated cheddar or Mozzarella cheese. Bake in a preheated oven at - 25 minutes until well risen and golden brown.
w
sauce, top w th
220 C (425 F), Gas Mark 7 for 20
1 2 tablespoon
Sunflower
2 tablespoon
il
o
sugar
lnuts
wa
Bicarbonate
.
m
°
(local
ill
can supp
le
app
25 g (1
oz
50 g (2
oz
) )
125 g (41/2 o 200 g (7
Plain flour
mark s
210
°
’
food allergies. For
Raw grated Granny Smith
2 teaspoon
d
out the
ith glu
Egg (medium) Milk
Chopped
350 g
wh
dough. Roll
w
mix and bake teabreads made with baking powder and bicarbon liquid ingredients first and then place the dry ingredients on top. thick batter but any unmixed flour in the corners of the pan needs to be stirred in u When baking has finished, remove the pan from the machine immediately using ov the appliance at the mains and unplug. Leave the cooked teabread to set in the pa before removing, then cool on a wire rack before slicing. All teabreads have a large the kneading blade and a thicker crust than when cooking in a conventional oven.
Caster
11/2 t ablespoon
il
o
Halfway between 180
Cover
pizza base
*
Sugar
Program
17
surface to obta
11/2 t easpoon
ite bread flour Dried yeast (Easybake or Fast Action type) *
be expected
°
(tepid)
Strong
i i
‘
lightly floured
Salt
Olive
l
as t w
’
0845 1406297
yeast. Add
the cycle on Fruit and Nut beep
Makes Water
or
cooked oaf and th s s to
to cool for 10 minutes and remove the blade using the end of a
Use Program 6 to
in a smooth ball of dough. Divide the dough into 8 pieces. Roll into balls and place on a greased baking tray, allowing space for each to rise. Cover with lightly oiled polythene and leave to rise until doubled in size. Brush with water and bake in a preheated oven at 210 C (400 F), Gas Mark 6 for about 10-15 minutes until well risen and golden brown. Transfer to a wire rack and brush with golden syrup or honey, then leave to cool. Best eaten freshly made. Makes 8. and
dr y
Teabreads
150 g 7 (1 hr 30
inutes into
m
and then the
sa t to come
) )
11/2 t easpoon
Program fruit 17
J
mixes and flours the ingredients are mixed to a thick batte in traditional bread making. To ensure an even mix open the lid during the in any dried mix around the sides using a rubber or plastic spatula.
450 g
*
dried
and
l
1 teaspoon
Add the
Glutafin, Trufree
1
Salt Butter
*
i
For further information and gluten f
With gluten free bread
or milk (medium size at
is
is made for dietary reasons it is very important to avoid cross con ining gluten. Ensure the bread pan and blade, plus any utensils used, are th
intolerances
Egg
d
If gluten bread
Alternatively Barbara s Kitchen
Semi-skimmed
m xes such as
manufacturer.
directed by the
as
not allow
other, cut s
”
°
metho
made
surface to obta
together all the filling ingredients and sprinkle over the dough, then roll up s
gluten free bread but the guidelines below.
conta
i n)
m
to make Swiss Buns and Dough nuts.
briefly knead by hand
(10
•
t easpoon
7 (1 hr 30
Remove the dough from the pan
use
leaflets for bread machines please contact: Nutrica Customer Care Line 01225 (www.glutafin.co.uk) and Trufree products (www.trufree.co.uk). SHS Internatio 0151 228 1992 (www.juvela.co.uk) for Juvela products.
(1/2 oz) 100 g (4 oz) 50 g (2 oz)
Program
to make
d
be
Commercially prepared Gluten free bread
prepared
15 g
sugar
i
•
450 g 11/2 t easpoon
r
can
traditional bread making. Please follow the
) g (2 oz) oz
oz
1/ 2
t easpoon
Baking powder
1/ 4
t easpoon
Salt
1/ 4
t easpoon
Nutmeg
1/ 4
t easpoon
Cinnamon
1/ 4
t easpoon
of so
da
Add the ingredients in the exact
in the recipe, sieving together the flour, bicarb baking powder. Select Program 6 (1 hr 43 min). Use a rubber spatula to stir in any unmixed of the pan. Follow the directions above. For a walnut topping, just before the baking cycle s 1 hr 30 min) open the lid and sprin kle 50 g (2 oz) chopped walnuts on top of the mixture. order stated
Cakes Cakes
can
be
cook within
Jams And Compotes
in a separate bowl and then baked in the bread pan
mixe
d
1 hour. However it is not suitable for all
using
cake recipes, such as
Program 11 providing they
Victoria Sandwich
mix, or
those
that require a hot oven or have a high sugar content as they tend to burn. Remove the kneading blade
from the pan and line the sides and bottom
Cooked
cakes may
have a thicker,
When baking has finished and
darker
remove
off the appliance at the mains an
d
spatula an
turn out on to a
d
Softened Caster
margar
ine
or
with
baking parchment, before adding the
crust than
in a
Still
diately using oven gloves. Switch gloves, loosen the sides of the cake with a
machine imme
using oven
wire rack.
butter
sugar
Plain flour
d juice
i
Place
Wash
cake.
Slowly pour 4 tablespoon
cake.
Ser ve
li in
sp t
warm as a
half and fill
dessert
ith
w
of orange u ce over the cake.
j i ith ice-cream,
w
orange
ld
or serve co
1 tablespoon
at
apple
making
case.
jam
or
butter
150 g (5
oz
180 g (6
oz
200 g (7
oz
Baking powder
Eggs
and
Mixed
t he
an d
p an
bake
us
ing
Orange Drizzle Cake but
the same method as the
i i ng
Butter
Water
oz
)
200
a
l
can
hot. Leave to
pan 19
be
use
arge saucepan
as
detailed
above and
l
)
oz
2 175 g (6 3/4
ace the
pl l lightly
oz
m
50 g (2
d instead
coo s
) )
oz
75 g (3
*
or margarine (medium) Plain flour Bicarbonate of soda
In
the orange rind and juice.
225 g (8
Eggs
*
t easpoon
40 g (11/2
cherr
Guinness
4
om tt
dried fruit (optional) ies (quartered)
of
wa
lnuts,
cherr
ies,
and then add the eggs.
bake
)
oz
t easpoon
Guinness
fruit, on
Guinness
Fold in the
program 11 (1 hour).
and
fat. Heat
ieved flour
s
unt
and
j
be made o d only be just ripe. juice, squeezed fro
d
lid
the maximum
during
quantity
d jars
warme
in the
the jam cycle and
lid. Some hot steam
When
as the am will
j
be
very
recipe ot
when
may escape.
it has fi
Always
us
hot.
260 g (9
sugar
300 g (11
ies juice
oz oz
3 tablespoon
hull the strawberries. Cut the fruit in half ma
and carefu
Note: F or
ins and
lly
i in
st r
or
if
10
wa
Certo
a wooden spoon.
us
a soft set style am omit the
j
i ng
large cut into quarters. Place t min) . When the program fi slowly opening the lid. Usin Pour into warmed jars and cover.
very
program 10 (1 hr 05
unplug, but
it
m
inutes before
Certo.
350 g (12
Rhubarb
ill into
into
3 1/
Walnuts
Glacé
) ) )
2 teaspoon
(meduim)
Vanilla essence
Prepare
ex cee
open the
opening the
into the
and cut
il
the fat has melted and the
bicarbonate
of soda.
liquid is
Line the baking
a
into
2.5cm (1 inch) pieces. Remove th e kneading blade
the inner case. Place the sugar and fruit in the
heatproof bowl and
oz
65 g (21/2 oz
sugar
li
ine
of am, can
Adding fresh lemon
extract, available from large supermarkets.
never
jam
Do not
off the app ance at the ma margar
675 g (11/2 l b)
of the fruit which shoul
set.
2 tablespoon
Granulated
sugar
pectin
poor
of the
flavoured buttercream.
Plain flour
quality
a
strawberr
appliance at the
sp
Caster
give
refrigerator.
before slowly
Wash the rhubarb
Softened
on the
will
then add the fruit and lemon juice. Select
icing sugar over the hot another 1 tablespoon of icing sugar over the teatime. Alternatively, do not soak with orange juice,
i Sift
pouring the
fruit
Certo
2
a tray under the cake and s ft
slowly
Fresh lemon
2 tablespoons
cak e w th a sk ewer.
minutes
Fresh
and sugar together. Beat in the eggs gradually. Fold in the sieved flour and baking powder. Stir in the ind and 2 tablespoon orange juice. Remove the kneading blade from the pan and line the bottom and sides baking parchment. Place the mixture in the bread pan. Select Program 11 (1 hr). Follow the directions above.
ith
for 10
Granulated
orange r
Pierce the
into the inner
over
oz
Cream the fat w
depend
Certo,
in the
Safet y note: When
oz
of oranges
j
does
weeks
oz
3 an
set as
2
225 g (8
(medium)
sugar
jam to
150 g (5
2 teaspoon
Finely grated rind For the topping: Icing
) ) )
of am, sufficient to make about
d
150 g (5
Baking powder
Eggs
quantities j
un er ripe or over ripe
about
conventional oven.
pan from the
the
unplug.
cake mixture.
Small
setting of the am will
ins and unplug, leave to cool.
otherw s
i
pan. Select Program 10. When the p
then slowly open the
lid.
Using
oven
gloves rem
Troubleshoo Reason
Problem Cannot read the display.
•
There
is
when
new.
a
protective film
Correction
over the
display
•
Reason
Problem
Remove the protective film.
Bread does not
i
ll
r se at a .
• •
Forgot to
ing
Not
i in g
m x
or work
in g
on
Program 2.
•
On program 2 for the first 30
minutes it ill seem that the breadmaker is not doing anything, However, there is a slight temperature rise within the breadmaker to activate the yeast during this time. The next operation will begin when the display shows 3:40 (750 g setting) and
•
m
Do not
inutes.
open the
breadmaker during this time
•
This
is
C le.
was sta
contact w th sa t or
i
ingredient
l
•
Yeast should b open
in g
by
that is too hot.
•
Liquid touched yeast before kneading.
stated
lid i
and
Always place and
in
the r
last
yeast
•
Only
•
For
tepid
use
affect the cyc e.
ill
l
w
Wholemeal bread has less
i
r se.
•
It
normal for bread
is
who
lemeal flour
made w th
i
to have less rise and a
lighter t lemeal re
a
who
denser texture.
.
normal for breadmakers for this
•
design.
bread.
yeast
as th s
Wholemeal bread Detachable kneading blade stuck in the
an
or
ing)
sett
(500 g
3: 30
Wait for 30 of the
w
yeast
Yeast killed by add
•
add
Grease the shaft
ith oil
w •
and
inside
Ensure that the bread remov
plastic
of the
blade
wr
inkled
i
somet mes
has a
•
top or slightly sunken top.
ing
l
coo s
This
for
is typical
who
lemeal
your Home Bread Maker
before fitting in the pan. down before
bread in
as the
•
overstretched
in
il
and
baking processes.
prefe
may
has a shorter •
the kneading blade and use
utens s
You
for Rapid Bake
gluten
the kneading, rising
gets
The
i
rust c app
taste and
qua
to avoid damaging the
blade. Loaf had
a
big
i
a r
hole inside
or top crust
•
Liquid touched yeast before kneading.
•
has split/erupted.
Detachable kneading blade stuck in the
•
baking pan.
This
is
normal for breadmakers
of th s
i
•
design. •
Soak the pan in hot up
Food debris not
kneading blade
ing
on caus
c
leaned
and/or shaft
liquid
for 5
m
in s
Remove the blade
from inside the
gets baked
id
avo
water and wash
ing
•
longer. ing plastic utensils to blade and the pan.
bread
is
a
hole
underneath and
doughy
the
normal for breadmakers
This
•
If the doughy part
around th s
of th s
i
•
is only partially liquid used.
much
possibly too
cooked
•
i
r ses
too much.
•
Too
much
yeast
•
Too
much
flour
•
Not enough
•
Liquid touched yeast before kneading.
added. or
l
•
incorrect type
sa t or
forgot to
of
flour.
add t.
i
• •
i
r se
enough.
•
Not enough yeast.
•
Yeast
•
Too
•
Lid has been
is
•
too old or wrong type used.
much/not
enough
opened
water/
liquid. during the rising
Wrong type
•
Liquid
•
No
was
of
flour
le flour.
used or sta
too cold or too hot.
sugar added.
Use
‘
accurate measures
the r
ing
t
bread.
for yeast
•
Older ingredients
much
much
liquid.
•
Reduce the
•
Increase yeast
•
Reduce quant
•
Use fresh ingr
Use
flour. or wrong type of
flour.
Open,
mo st/too
i
porous bread.
•
Too
•
No
much
liquid.
•
sa t added.
l
and sa t.
l
liq
accurate
Use
accurate
•
In high humid
•
Different batc
liquid.
Ai
Use
Bread difficult to
accurate measures.
Adjust
liquid
content
r
bubble under the
crust.
•
The dough
was poor
ly
m xed.
i
•
Unfortunately
-
one off occas
i
add an extra
li
s ce
i
at a t me.
is cut too soon after baking. is too moist due to either too much liquid or addition of moist ingredients eg olives.
•
Bread
•
Bread
by 1 tbsp
at a time. little less liquid. Do not open the lid during rising cycle. Use strong bread flour not plain flour. Check temperature with a thermometer. If too cold it retards the yeast and if too hot kills it. Yeast needs some sugar to activate it.
In high humidity
•
Too
ll
•
•
Not enough yeast.
•
a
Use fresh ingredients.
•
Too
•
’
(reduce by 1/4 tsp at a time). the ingredients have been is the correct type. It is essential to add the ingredients in the order in the recipe with the yeast last. Check that
Increase yeast by 1/4 t sp
•
•
Use less yeast
•
program. •
a conventional oven. loaf on its side, so that the top is the first slice, then the hole part is the last slice. Use less liquid.
added and the flour
•
Bread does not
lumpy
and
Slice the crust
•
Bread
Use the dough Program 8 instead bake in
design.
i part.
us
the blade to lock tight.
•
is
in
When
pan.
Heavy, Loaf had
stated
make sure the
or
us
damaging the
Always place
•
Leave the bre hour before
l
s
•
Reduce the qu
•
Loosen the
use a
Loaf difficult to remove from the pan.
•
This
•
The pan
can
happen was
ith any breadmaker. cleaned and scraps
w
poorly
food debris remained
kneading blade. This when mak
in g
of
l
spatu a.
on the shaft and/or
causes st ck
the next loaf.
i
id
s
If the
easily, leave fo
ing
tr y again. •
Clean pan
and
thoroughly af
21
