3LB BREADMAKER Instruction and Recipe Book Model: ABM31 Visit our website www.buyprima.
TABLE OF CONTENTS IMPORTANT SAFEGUARDS ........................................................................................2 PARTS & CONTROL PANEL.........................................................................................4 CHOICE OF BREADS ...................................................................................................6 USING THE BREAD MAKER.........................................................................................7 OPERATION TIPS ..........................
IMPORTANT SAFEGUARDS When using the Automatic Bread Maker, basic safety precautions should always be followed including the following: Read all instructions before use. 1. Do not touch hot surface. Use handles or knobs. Always use oven mitts when handling hot materials and allow metal parts to cool before cleaning. 2. ALWAYS use oven mitts when removing the bread pan after use. The metal handle on the bread pan will be very hot 3. Unplug this product from wall outlet when not in use and before cleaning.
16. To disconnect, grip the plug and pull from the wall outlet. Never pull on the cord. 17. There is a main On/Off switch on the bottom of the unit to switch the machine off fully. FOR HOUSEHOLD USE ONLY CAUTION: TO REDUCE THE RISK OF ELECTRIC SHOCK, COOK ONLY IN REMOVABLE CONTAINER.
PARTS 1, Lid System 2, Big Measuring Spoon 3, Small Measuring Spoon 4, Bread Paddles 5, Bread Pan 6, Measuring Cup 7, Hook 8, Control Panel Control Panel A. DISPLAY WINDOW Shows your selection and time setting. B. LIST OF MENUS (Bread Type) CODE NO.
C. SELECT Press this button to select the baking cycle you want. Press this button until your choice is indicated ie: 1, 2, 3 – see table above. D. BREAD COLOUR Press this button to select LIGHT, MEDIUM or DARK bread color. The indictor line ‘^’ will move between Light, Medium and Dark to show selected function. E. TIMER The ^ and V buttons are used to set the start time. The Timer can be set up to 16 hours in advance.
Choice of Breads BASIC BREAD This is the program shown when the machine is first switched on. This is a good, general-purpose program for white or brown bread. Most of the recipes use this program. Results in golden brown crust and tender interior. The unit automatically kneads ingredients, kneads the dough, raises it and bakes it at a normal speed. You can also set the delay timer.
This program kneads the dough and raises it for you to then bake in the oven yourself. Crust colour control and loaf size selection are not available. SANDWICH BREAD The machine Kneads, rises and bakes a light texture bread with a thinner crust. You can also set the delay timer. RAPID BREAD This mode is similar to the quick program in that the steps are shorter for a faster process time Loaf size and bread color cannot be altered in this mode; quick mode is good for the gluten-free recipes.
• To remove the Bread Pan from the Baking Oven, wearing oven mitts hold the Handle and counterclockwise rotate it and then lift it up gently. When removing the Bread Pan after baking, BE SURE TO WEAR OVEN MITTS to prevent burning. After you remove the loaf by turning the Bread Pan upside down and shaking gently, check to see that the Kneading Paddle is removed from the loaf. If it is stuck in your bread, use a non-metal utensil to gently remove it, taking care not to scratch the Kneading Paddle.
BREAD MAKER to warp or discolor. Operating Procedure Here's how to bake bread with your BREAD MAKER: (Please note illustrations are for reference only and may show a bread maker shape different to the one you have purchased) Step 1: Open the Lid and remove the Bread Pan. Step 2: Position the Kneading Paddle on the Drive Shaft as shown. Match the flat side of the Drive Shaft to the flat part of the hole in Kneading Paddle. Make sure the paddle is secure.
Step 3: Add ingredients into the bread pan. For best results, add all liquid ingredients first. Then, add all dry ingredients EXCEPT yeast and (if needed) oil. Step 4: Make a small indentation on top of the dry ingredients (not so deep it reaches the wet layer) and add the yeast in the indentation. If using Oil add a small indentation on top of the dry ingredients in each of the four corners.
Step 5: Insert the Bread Pan in the BREAD MAKER, sit the bread pan in place and turn clockwise to lock. Close the Lid. Step 6: Press the SELECT button to choose the cycle you want. Press BREAD COLOUR to Select the colour of the bread and press SIZE to select the bread loaf size you require. If you want to delay the programming press TIMER. (Please see page 13 for full details). If you want the machine to start straight away then press START.
Step 7: When the baking phase is completed, the BREAD MAKER will beep 12 times. This indicates the bread is done. Press the STOP button (hold down for 3 seconds). Put on your oven mitts and remove the Bread Pan. Remember that the Bread Pan and your loaf are very hot! Be careful not to place either on a tablecloth, plastic surface or other surface that might scorch or melt. Step 8: Turn over the Bread Pan a few inches from the countertop and gently shake out the loaf.
Using the Timer To enjoy fresh, warm bread after waking up in the morning, set the Timer in the evening before going to bed. The Timer can be preset up to 16 hours. Note: • Don’t use the timer if your recipe includes eggs, fresh milk or other ingredients that may spoil. • The BREAD MAKER timer is used for Basic Bread, Normal Whole Wheat Bread To set the Timer, follow these steps: 1. Add ingredients as usual, taking care not to let the yeast and liquid ingredients contact one another. 2.
Ingredients Use only fresh ingredients. Check the expiration date on the packing. Expired yeast and flour are harmful to health and will also produce poor bread. BASIC INGREDIENTS: FLOUR It is best to use strong bread flour to make bread. We can also use whole wheat bread flour to make whole wheat 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.
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.
Cleaning • The Bread Pan and Kneading Paddle have non-stick surfaces that make cleaning easy. 1. After baking, unplug the BREAD MAKER and allow the main body to cool down before cleaning. 2. Remove the Bread Pan from the BREAD MAKER Oven and the Kneading Paddle from the Bread Pan. Wipe the Bread Pan and Kneading Paddle with warm soapy water. Avoid scratching the non-stick surface. If the Kneading Paddle sticks to the drive shaft, pour warm water into the pan to loosen it and leave it to soak.
Trouble Shooting Number 1 2 Problem Reason Settlement The central section of the bread is sinking; the bottom crust of the bread is too thick. It has been kept on the keep warm function for too long and it has lost too much of it’s water content. As soon as the cycle has finished remove the pan from the machine and the bread pan. I can’t get the bread out of the bread pan. The kneading blade is stuck inside the loaf.
8 The dough has not risen Too little yeast has been added. Water temperature is too hot Too much salt has been added or has been mixed with the yeast before it has been mixed. 9 Check the yeast is fresh and in date and the amount you added. Water temperature should be at ambient room temperature. Check salt quantity added. Keep the salt away from the yeast if using the timer so they are not mixed together until kneading starts. Salt activates the yeast. 1, the flour is not strong bread flour.
months. Although all our recipes have been formulated to make good bread with water straight from the tap we recommend that you allow the water to stand at room temperature for at least an hour during the cooled times of the year. Very cold water slows down the yeast, which results in a smaller loaf. Finally, the relationship between the water and flour is critical whether you are making bread by hand or with a machine.
U.K.
~~~~~ Warranty ~~~~~ This product is guaranteed for 1 year from the date of purchase when the appliance is used solely for domestic purposes. For commercial use the product is guaranteed for 90 days from the date of purchase. The guarantee is valid against mechanical or electrical defects if the product is used in accordance with the instructions and provided that it is not connected to an unsuitable electricity supply or dismantled, interfered with or damaged in any way.
RECIPES Please follow the advice below: 1) Please place all ingredients into the bread pan in the following order: 2) When you have added all ingredients, in the correct order, select your chosen program, crust selection and the loaf size. Press the ‘Start’ button to start the bread machine straight away or press the ‘TIMER’ button to use the delay timer. You can set the delay timer for up to 16 hours in advance.
Prima do not have any other recipes other than these listed here but there are many good books for breadmaker machines around. After you have got used to your machine you will be able to adapt the recipes given here to your own taste and experiment to create your perfect loaf! 1, Basic: Weight Ingredients; Water Salt Sugar Butter Strong white flour Dried milk powder Dry yeast 900g/2.0LB 1125g/2.5LB 1350g/3.
4, Whole wheat: Weight Ingredients; Water Salt Sugar Butter Whole wheat flour Dried milk powder Dry yeast 900g/2.0LB 1125g/2.5LB 1350G/3.0LB 310ml (312g) 1small sp(6g) 21/2big sp (35g) 21/2big sp (40g) 31/2cup (518g) 21/2big sp (16g) 11/2small sp (5g) 390ml (391g) 11/4small sp (7g) 3big sp (42g) 3big sp (48g) 41/2cup (660g) 3big sp (19g) 12/3small sp (6g) 470ml (472g) 11/2small sp (9g) 31/2big sp (49g) 31/2big sp (56g) 51/2cup (814g) 31/2big sp (22g) 12/3small sp (6g) 900g/2.0LB 1125g/2.
6, Cake: Weight Ingredients; Water Carbonate soda powder Sugar Butter Strong white flour Egg Dry yeast Order 900g/2.0LB 1125g/2.5LB 1350g/3.0LB 60ml (58.7g) 1small sp(3g) 90ml (87g) 11/2small sp (4g) 120ml (119g) 11/2small sp (5g) 1 1 /4cup (77g) /3cup (84g) 1/2cup (150g) 2/3cup (190g) 1 2 /2cup (375.3g) 23/4cup (406.
10, Sandwich: Weight 900g/2.0LB Ingredients; Water Salt Sugar Butter Strong white flour Dried milk powder Improver Dry yeast Egg Ingredients weight Order 1125g/2.5LB 1350 g/3.
