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manual abstract
Whether you have never made bread before or if you have made your own bread for years, the information in this booklet is essential if you are to obtain the best from your machine. There are a number of key differences between manual bread making and machine bread making. It is best to approach the subject without any pre-conceived ideas or expectations. This book has been designed to ensure that you get outstanding results right from the first loaf you make. There are a number of recipes included, which use all the various programmes and functions of the machine. These recipes have been designed to give you an instinctive feel for the machine. This will create a pattern of success that will eventually lead to your adapting or creating your own recipes. Indeed, you will probably find that most other recipes are variations of those found within this book. page 3 Home Bakery PLEASE KEEP THE BOX AND PACKAGING THE PACKAGING IS SPECIALLY DESIGNED TO TRANSPORT THE APPLIANCE SAFELY. IF YOU EVER NEED TO RETURN THE UNIT FOR A SERVICE IN THE FUTURE THERE IS A GOOD CHANCE IT WILL ARRIVE DAMAGED IF ANY OTHER TYPE OF PACKAGING IS USED. • •••• Important safety information. Please read & retain for future reference. • Please read through all the instructions before using the bread maker. • Be sure to use suitable mains supply 220-240V ~ AC • DO NOT touch hot surfaces during operation. • DO NOT allow children to operate this machine unsupervised. • NEVER place hands/fingers into the bread pan whilst the machine is in use. • DO NOT immerse plug, cord or base in water or other liquids. • DO NOT use the bread maker outdoors • KEEP the bread maker at least 50mm away from walls or any other objects when in use. • ALWAYS unplug the appliance when not in use or before cleaning. • ALWAYS use on an even surface & check that the rubber feet have a secure grip. • DO NOT allow power cord to hang over edge of counter or work surface. • ALWAYS use two hands when moving the machine. • CLEAN the outside of the bread maker with a damp cloth only. The bread pan should be cleaned after each use with mild detergent solution, rinsed and dried thoroughly. • IF the unit is dropped or becomes damaged in any way, do not use but call Prima Service first (number at back of book). THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY PLEASE SAVE THESE INSTRUCTIONS page 4 Home Bakery page 5 Home Bakery • •••• ABOUT BREAD Bread is one of the oldest foodstuffs we know. Soon after humans first learnt to plant seeds, bread became the staple food of many cultures world wide. Since then each culture has developed it’s own method of making bread using local ingredients and processes unique to them. This trend continues today. Even pre-packed supermarket bread differs in taste and texture from country to country. No matter how varied the range of breads on offer in bakers shops or supermarkets, there is nothing quite like the warm fragrance and taste of fresh home-made bread. Just a few of the ingredients available from local shops & supermarkets page 6 Home Bakery • •••• ABOUT BREAD MAKERS With the continued success of the Prima Home Bakery it is nice to know that technology is actually helping to preserve the art of home bread making for generations to come. Like most kitchen appliances, your bread maker is a labour- saving device. The principal benefit is that all the kneading, rising and baking is performed within a space saving, self- contained unit. Your Prima Home Bakery will easily produce superb loaves time and again provided the user follows the instructions and understands a few basic principles. Unless you enjoy eating breezeblocks, it is not wise to expect the machine to think for you. It cannot tell you that you’ve forgotten the yeast or that the flour was the wrong type or measured incorrectly. Prima ABM9 page 7 Home Bakery • •••• INGREDIENTS The most important part of the bread making process is the wise selection of ingredients. You and your Prima Home Bakery will produce outstanding results with the right ingredients. Just apply this simple rule: Best ingredients -best results, poor ingredients - poor results. For example; if good yeast, good flour and cold water were thrown together and mixed in an old bucket the mixture would still rise! Nothing the bread maker does will prevent the dough from rising so if your loaf does not rise it is most unlikely that the bread maker is to blame. It is probably due to the ingredients. In order to save you time we have included information on each major element used in the making of bread which will enable you to obtain perfect results first time every time. See the appendix at the end of this book for a list of suppliers of quality ingredients. • •••• FLOUR In bread making the most important element in the flour is the protein called gluten, which is the natural agent that gives the dough the ability to hold its shape and retain the carbon dioxide produced by the yeast. The term ‘strong flour’ means that it has a hi...