Andrew James AJ000573 Premium Bread Maker with Integrated Scales - Manual (Page 9)

9
MENU
To select a programme press the MENU button once.
To scroll through the different programmes press the MENU button and the programme
will be displayed in the display unit and a beep will be heard.
Select the programme you wish to choose by repeatedly pressing the MENU button
until it reaches the desired programme and the correct time. Do not press the Menu
button again. If you accidently go past the programme you wish to choose keep pressing
the MENU button until the programme number is displayed again.
Breakdown of programmes
1.
BASIC- For white and mixed breads that mainly consist of wheat flour or rye flour.
The bread has a compact consistency.
2. WHOLE WHEAT- Whole wheat bread is a yeast bread that mainly consist of whole
wheat flour (50% or more). Breads made from whole wheat flour are more
nutritious because the flour is milled from the entire wheat berry (including the
bran and the germ). Using whole wheat flour produces bread that is brown to
dark brown in colour (when all whole wheat flour is used) and the breads are
more flavour some and healthier, than breads made with refined white flours
(even though “lost” nutrients are added back into white flours). This function
requires a longer preheating time as the grain needs to swell and expand.
3. FRENCH- For light breads made from fine flour. French bread requires special
timing and temperatures to achieve that wonderful crispy, nicely browned crust.
This is not suitable for baking recipes requiring butter, margarine or milk.
4. QUICK- The programme will knead, rise and bake the loaf within a shorter period
of time than the basic bread programme. The bread baked on this setting is
usually smaller with a more dense texture. The rising agent for quick breads are
bicarbonate of soda and baking powder. The Quick function is mainly used for
recipes such as the chocolate and banana loaf.
5. SWEET- The Sweet Bread setting is for baking breads with high amounts of sugar,
fats and proteins, all of which tend to increase br
owning. Due to a longer phase
of rising the bread will be light and airy.
6. CAKE- Used for kneading and baking cakes. The cakes produced in the bread
maker maybe more dense and smaller than cakes cooked in a conventional oven,
this is due to the shape and heat difference in the bread maker.
7. JAM- The bread maker is a grea t cooking appliance for making homemade jams
and chutneys. If frozen, thaw completely before use. Crush berries with a fork or
potato masher. Make sure that the strawberries are not pureed. Put berries and
sugar into the pan of the machine. Select the jam program and start the
program. Do not alter the ingredient quantities as they will not set correctly.