Mellerware 26500B Manuel utilisateur

Model:

26500B

complies with

INTERNATIONAL

IEC60335

SAFETY SPECIFICATIONS

600W

MA BAKER III 600W

Bread maker

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Dear customer,

Thank you for choosing to purchase a Mellerware brand

product. Thanks to its technology, design and operation and

the fact that it exceeds the strictest quality standards, a fully

satisfactory use and long product life can be assured.

1. Parts Description

1 Viewing window

2 Bread pan

3 Kneading blade

4 Control panel

5 Housing

6 Lid

7 Hook

8 Measuring cup

9 Measuring spoon

2. Safety advice and warnings!

Read these instructions carefully before switching on the

appliance and keep them for future reference. Failure to follow

and observe these instructions could lead to an accident.

Clean all the parts of the product that will be in contact with

food, as indicated in the cleaning section, before use.

2.1. Use or working environment:

2.1.1.Keep the working area clean and well lit. Cluttered and

dark areas invite accidents.

2.1.2. Use the appliance in a well ventilated area.

2.1.3. Do not place the appliance on hot surfaces, such as

cooking plates, gas burners, ovens or similar items.

2.1.4.Keep children and bystanders away when using this

appliance.

2.1.5.Place the appliance on a horizontal, flat, stable surface,

suitable for withstanding high temperatures and away

from other heat sources and contact with water.

2.1.6.Keep the appliance away from flammable material such

as textiles, cardboard or paper, etc.

2.1.7.Do not place flammable material near the appliance.

2.1.8.Do not use the appliance in association with a program-

mer, timer or other device that automatically switches

it on.

2.1.9.Do not use the appliance if the cable or plug is dam-

aged.

2.1.10.Ensure that the voltage indicated on the rating label

matches the mains voltage before plugging in the

appliance.

2.2.11.Connect the appliance to the mains power supply

with an earth socket withstanding a minimum of 10

amperes.

2.1.12.The appliance’s plug must fit into the mains socket

properly. Do not alter the plug.

2.1.13.If using a multi plug check ratings carefully as the cur-

rent used by several appliances could easily exceed the

rating of the multi plug.

2.1.14.Only use the appliance with the specific temperature

control unit provided.

2.1.15.If any of the appliance casings breaks, immediately

disconnect the appliance from the mains to prevent the

possibility of an electric shock.

2.1.16.Do not use the appliance if it has fallen on the floor or

if there are visible signs of damage.

2.1.17.Do not force the power cord. Never use the power cord

to lift up, carry or unplug the appliance.

2.1.18.Do not wrap the power cord around the appliance.

2.1.19.Do not clip or crease the power cord.

2.1.20.Do not allow the power cord to hang or to come into

contact with the hot surfaces of the appliance.

2.1.21.Check the state of the power cord. Damaged or tangled

cables increase the risk of electric shock.

2.1.22The appliance is not suitable for outdoor use.

2.1.23Supply cord should be regularly examined for signs

of damage, and if the cord is damaged, the appliance

must not be used.

2.1.24.Do not touch the plug with wet hands.

2.2. Personal safety:

2.2.1. CAUTION: Do not leave the appliance unattended dur-

ing use as there is a risk of an accident.

2.2.2. Do not touch the heated parts of the appliance, as it

may cause serious burns.

2.2.3. This appliance is only for domestic use, not for

industrial or professional use. It is not intended to be

used by guests in hospitality environments such as

bed and breakfast, hotels, motels, and other types of

residential environments, even in farm houses, areas

of the kitchen staff in shops, offices and other work

environments.

2.2.4. This appliance is not intended for use by persons

(including children) with reduced physical, sensory

or mental capabilities, or lack of experience and

knowledge, unless they have been given supervision or

instruction concerning use of the appliance by a person

responsible for their safety.

2.2.5. This appliance is not a toy. Children should be super-

vised to ensure that they do not play with the appliance.

2.3. Use and care:

2.3.1. Fully unroll the appliance’s power cable before

each use.

2.3.2. Do not use the appliance if the parts or acces-

sories are not properly fitted.

1

2

3

4

5

6

7

8

9

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2. 3. 3. Do not use the appliance when empty.

2. 3. 4. Use the appliance handle/s, to carry it or move it.

2. 3. 5. Do not turn the appliance over while it is in use

or connected to the mains.

2. 3. 6. Do not cover the cooking surface or food with

aluminium foil and other similar materials.

2. 3. 7. To keep the non-stick treatment in good condi-

tion, do not use metal or sharp utensils on it.

2. 3. 8. Boiling liquids could overflow from the recep-

tacle if it is over filled.

2. 3. 9. Unplug the appliance from the mains when not

in use and before undertaking any cleaning task.

2. 3. 11.This appliance should be stored out of reach

of children.

2. 3. 13.Do not store the appliance if it is still hot.

2. 3. 14.Never leave the appliance unattended when in

use and keep out of the reach of children, as

this is an electrical appliance that reaches high

temperatures and may cause serious burns.

2. 3. 15.Take care when handling recipients containing

liquids heated in this appliance as they may boil

fiercely.

2. 3. 16.If, for some reason, the oil were to catch fire,

disconnect the appliance from the mains and

smother the fire using the lid, a cover or a large

kitchen cloth. NEVER WITH WATER.

2. 3. 17.Turn the thermostat control to the minimum

(MIN) setting. This does not mean that the pan

is switched off permanently.

2.4. Service:

2.4.1.Make sure that the appliance is serviced only by suitably

qualified technician, and that only original spare parts or

accessories are used to replace existing parts/ acces-

sories.

2.4.2.If the supply cord is damaged, the manufacturer or

its service agent or a similarly qualified person must

replace it in order to avoid a hazard.

2.4.3.Any misuse or failure to follow the instructions for use

renders the guarantee and the manufacturer’s liability

null and void.

3. Instructions for use

3.1. Before use:

3.1.1. Remove the appliance’s protective film(if applicable).

3.1.2. Before using the product for the first time, clean the

parts that will come into contact with food in the man-

ner described in the cleaning section.

3.1.3. Set the bread maker in baking mode and bake empty

for about 10 minutes. After cooling it down clean once

more.

3.1.4. After cooling it down clean once more.

3.1.5. Dry all parts thoroughly and assembly them, so the

appliance is ready for using.

NOTE: As soon as the bread maker is plugged into the power

supply, a beep will be heard and “3:00” appears in the

display after a short time. But the two dots between the

“3” and “00” don’t flash constantly. The arrow points to

900g and MEDIUM. This is the default setting.

3.2 Control Panel and fucntions

START/STOP

This button is used for starting and stopping the selected

baking program.

To start a program, press the START/STOP button once. A

short beep will be heard and the two dots in the LCD begin

to flash, the working light illuminates and the program starts.

Any other button is inactivated except the START/STOP button

after a program has begun. This feature will help to prevent

any unintentional disruption to the operation of program.

To stop the program, press the START/STOP button for

approx. 2 seconds, then a beep will be heard, the working

light will be extinguished, it means that the program has been

switched off.

PAUSE function

After procedure starts up, you can press the START/STOP

button once to interrupt at any time, the operation will be

paused but the setting will be memorized, the working time

will be flashing on the LCD. Touch START/STOP button again

or within 10 min without touching any button, the program will

Colour

Loaf

Start

Stop

Menu

Light Med Dark 700g 900g

FUNCTION

1. Basic 4. Quick 7. Ultra fast 10. Cake

2. French 5. Sweet 8. Dough 11. Sandwhich

3. Whole wheat 6. Gluten free 9. Jam 12. Bake

Power lightThis indicates the

chosen program

The operation time

for each program

Working light

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continue.

MENU

This is used to set different programs. Each time it is pressed

(accompanied by a short beep) the program will vary. Press

the button continuously, the 12 menus will be cycled to

show on the LCD display. Select your desired program. The

functions of 12 menus will be explained as below.

Functions:

• Basic: kneading, rise and baking normal bread. You may

also add ingredients to increase flavor.

• French: kneading, rise and baking within a longer rise time.

The bread baked in this menu usually will have a crisper

crust and light texture.

• Whole wheat: kneading, rise and baking of whole wheat

bread. It is not advised to use the delay function as this can

produce poor results.

• Quick: kneading, rise and baking loaf within the time less

than Basic bread. But the bread baked on this setting is

usually smaller with a dense texture.

• Sweet: kneading, rise and baking sweet bread. You may

also add ingredients to add flavor.

• Gluten free: kneading, rise and baking gluten free bread.

You may also add ingredients to add flavor.

• Ultra fast: kneading, rise and baking in a shortest time.

Usually the bread is made is smaller and rougher than that

made with Quick program.

• Dough: kneading and rise, but without baking. Remove the

dough and use for making bread rolls, pizza,

steamed bread, etc.

• Jam: boiling jams and marmalades. Fruit or vegetables

must be chopped before putting them into

the bread pan.

• Cake: kneading, rise and baking, rise with soda or baking

powder.

• Sandwich: kneading, rise and baking sandwich. For baking

light texture bread with a thinner crust.

• Bake: only baking, no kneading and rise. Also used to

increase the baking time on selected settings

COLOUR

With this button you can select a LIGHT, MEDIUM or DARK

colour for the crust. Press this button to select your desired

colour.

LOAF

Press this button to select the Loaf size of the bread. Please

note the total operation time may vary with the different loaf

size.

DELAY function

If you want the appliance not to start working immediately you

can use this button to set the delay time.

You must decide how long it will be before your bread is ready

by pressing the + or -. Please note the delay time should

include the baking time of program. That is, at the completion

of delay time, there is hot bread available. At first the program

and degree of browning must be selected, then press “+” or

“ –” to increase or decrease the delay time at the increment of

10 minutes. The maximum delay is 13 hours.

Example: Now it is 8:30p.m, if you would like your bread to

be ready in the next morning at 7 o’clock, i.e. in 10 hours and

30 minutes. Select your menu, color, loaf size then press the

“+” or “–” to add the time until 10:30 appears on the LCD.

Then press the STOP/START button to activate this delay

program. You can see the dot flashing and LCD will count

down to show the remaining time. You will get fresh bread at

7:00 in the morning, if you don’t want to take out the bread

immediately, the keep warm time of 1hour starts.

Note: 1.This button is not applicable for the programs Ultra

fast, Jam and Bake.

2. For time delayed baking, do not use any easily

perishable ingredients such as eggs, fresh milk, fruits,

onions, etc.

KEEP WARM

Bread can be automatically kept warm for 60 minutes after

baking. If you would like to take the bread out, switch the

program off with the

START/STOP button.

MEMORY

If the power supply has been broken off during the course of

bread making, the process of bread making will be continued

automatically within 10 minutes, even without pressing the

Start/stop button. If the break time exceeds 10 minutes

the memory cannot be kept and the bread maker must be

restarted,But if the dough is no further than the kneading

phase when the power supply breaks off, you can press the

“START/STOP” straight to continue the program from the

beginning.

ENVIRONMENT

The machine may work well in a wide range of temperatures,

but there could be a difference in loaf size between a very

warm room and a very cold room. We suggest the room

temperature should be between 15°C and 34°C.

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3.3. Warning Display

3.3.1. If the display shows “HHH” after the program has

been started, the temperature inside is still too

high(accompanied by 5 beep sounds). Then the

program has to be stopped. Open the lid and let the

machine cool down for 10 to 20 minutes.

3.3.2. If the display shows “LLL” after pressing the START/

STOP button ( except the programs BAKE), it means the

temperature inside is too low

(accompanied by 5 beep sounds), stop sound by

pressing the START/STOP button, open the lid and let

the machine rest for 10 to 20 minutes to return to room

temperature.

3.3.3. If the display shows “EE0” after you have pressed

START/STOP, the temperature sensor is discon-

necteplease check the sensor carefully by Authorized

expert.

3.4. Making Bread

3.4.1. Insert the kneading blade onto the drive shaft. It is

recommended to fill holes with heat-resisting margarine

prior to placing the kneaders, this avoids the dough to

stick below the kneaders and the kneaders could be re-

moved from the bread easily. Place ingredients into the

bread pan. Usually the water or liquid substance should

be added first, then add sugar, salt and flour, always

add yeast or baking powder as the last ingredient.

Note: the maximum quantity of flour and yeast is 560g

and 2 teaspoons.

3.4.2. Place the pan in position and turn it clockwise until it

clicks in correct position.

3.4.3. Close the lid gently and plug the power cord into a wall

outlet.

3.4.4. Press the Menu button until your desired program is

selected.

3.4.5. Press the COLOUR button to select the desired crust

colour.

3.4.6. Press the LOAF SIZE button to select the desired size.

3.4.7. Set the delay time by pressing + or - button. This step

may be skipped if you want the bread maker to start

working immediately.

3.4.8. Press the START/STOP button to start working, and the

working

light comes on.

3.4.9. For the program of Basic, French, Whole wheat, Quick,

Sweet, Ultra fast, Cake and Sandwich, beeps sound will

be heard during operation. This is to prompt you to add

ingredients. Open the lid and put in some ingredients. It

is possible that steam will escape through the vent slits

in the lid during baking. This is normal.

3.4.10. Once the process has been completed, beeps sound

will be heard, and the working light will extinguish. You

can press START/STOP button for approx. 2 seconds to

stop the process and take out the bread. Open the Lid

and while using oven mitts, firmly grasp the bread pan

handle. Turn the pan anti-clockwise and gently pull the

pan straight up and out of the machine.

3.4.11. Use a non-stick spatula to gently loosen the sides of

the bread from the pan.

Caution: the Bread pan and bread may be very hot!

Always handle with care and use oven mitts.

3.4.12. Turn bread pan upside down onto a clean cooking

surface and gently shake until bread falls out onto rack.

3.4.13. Remove the bread carefully from the pan and cool for

about 20 minutes before slicing.

3.4.14. If you are out of the room or have not pressed START/

STOP button at the end of operation, the bread will be

kept warm automatically for 1 hour, if you would like

to take the bread out, switch the program off with the

START/STOP button.

3.4.15.VWhen appliance is not in use or completely opera-

tional, unplug the power cord.

Note: Before slicing the loaf, use the hook to remove

out the kneading blade hidden on the bottom of loaf.

The loaf is hot, never use hand to remove the kneading

blade.

3.5 Special Instructions

3.5.1. For Quick program With Quick program, the bread

maker can finish making a loaf within a shorter period

with baking powder or soda in place of yeast. To

obtain perfect quick bread, it is suggested that all liquid

ingredients shall be placed at the bottom of the bread

pan and dry ingredients on the top, but during the initial

kneading, some dry ingredients may collect in the cor-

ners of the pan, so in order to avoid flour clumps, you

may use a rubber spatula to help to knead dough.

3.5.2. For Ultra fast program With ultra fast program, the

bread maker can finish making a loaf within shortest

period, so the loaf may be a little denser in texture. For

Ultra fast bread, water temperature is very critical for

fermentation performance, if the water temperature is

too low, the loaf will not rise to the expected size; if wa-

ter temperature is too high, yeast is likely to lose activity

so as to affect fermentation performance. Please note

water temperature should be controlled in the range of

48—50°C, so before making Ultra fast bread, you must

use a thermometer to measure water temperature.

水或液体

干的配料

酵母或苏打

Yeast or soda

Dry ingredients

Water or liquid

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3.3 Once you have finished using the appliance:

3.3.1. Turn off and unplug the appliance from the mains.

3.3.2. Clean the appliance as described in the cleaning

section.

4. Cleaning

4.1. Disconnect the appliance from the mains and allow it to

cool completely before undertaking any cleaning task.

4.2. Bread pan: remove the bread pan by turning it in anti-

clockwise, then pulling the handle to remove it, wipe

inside and outside of pan with a damp cloth, do not use

any sharp or abrasive agents for the consideration of

protecting the non-stick coating. The pan must be dried

completely before installing.

4.3. Kneading blade: If the kneading bar is difficult to

remove from the axle, in such an event fill the Container

with warm water and allow it to soak for approximately

30minutes.The kneader can then be easily removed

for cleaning. Also wipe the blade carefully with a damp

cloth.

4.4. Lid and window: clean the lid inside and outside with a

slightly damp cloth.

4.5. Housing: gently wipe the outer surface of housing with

a wet cloth. Do not use any abrasive cleaner to clean as

this would degrade the high polish of the surface. Never

immerse the housing into water for cleaning.

4.6. Before the bread maker is packed away for storage,

ensure that it has completely cooled down, is clean and

dry, and put the spoon and the kneading blade in the

drawer, and the lid is closed.

4.7. Clean the appliance with a damp cloth with a few drops

of washing-up liquid and then dry. CAUTION! Do not

immerse electrical parts of the pan in any liquid.

4.8. Do not use solvents, or products with an acid or base

pH such as bleach, or abrasive products, for cleaning

the appliance.

4.9. Never submerge the appliance in water or any other

liquid or place it under running water.

5. Anomalies and repair

5.1. Take the appliance to an authorised technical support

service if product is damaged or other problems arise.

5.2. If the connection to the mains has been damaged, it

must be replaced and you should proceed as you would

in the case of damage.

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1. 6. TROUBLE SHOOTING

Problem Cause Solution

Smoke comes out of the

baking compartment or

the vents

The ingredients stick to the baking

compartment or on the outside of

the baking pan

Pull out the plug and clean the outside of the baking

pan or the baking compartment.

It is difficult to take the

bread out of the baking

pan.

The bottom of the loaf is stuck to

the kneading blade

Clean the kneading blade and shafts after the baking.

If necessary, fill the baking pan with warm water for

30 minutes, then the kneading blade can be easily

removed and cleaned.

The ingredients are not

mixed or the bread is not

baked correctly

Incorrect program setting Check the selected menu and the other settings.

The START/STOP button was

touched while the machine was

working

Do not use the ingredients and start over again

The lid opened several times while

the machine was working

Never open the lid frequently, unless it is necessary,

such as adding ingredients. And make sure that lid

was closed well after being opened.

Long blackout while the machine

was working

Do not use the ingredients and start over again.

The rotation of the kneading blade

is blocked

Check that the kneading blade isnt blocked by grains,

etc. Pull out the baking pan and check whether the

drivers turn. If this is not the case, send the appliance

to the customer service.

The appliance does not

start. The display shows

HHH

The appliance is still hot after the

previous baking procedure

Pull out the plug, take out the baking pan and leave it

to cool at room temperature. then insert the plug and

start again.

The bread rises too fast too much yeast, too much flour, not

enough salt

a/b

or several of these causes

The bread does not rise

at all or not enough

No yeast at all or too little a/b

old or stale yeast e

liquid too hot c

the yeast has come into contact

with the liquid

d

wrong flour type or stale flour e

too much or not enough liquid a/b/g

not enough sugar a/b

The dough rises too

much and spills over the

baking pan

If the water is too soft the yeast

ferments more

f

too much milk affects the fermenta-

tion of the yeast

c

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Problem Cause Solution

The bread goes down in

the middle

The dough volume is larger than the

pan and the bread goes down.

a/f

The fermentation is too short or

too fast owing to the excessive

temperature of the water or the

baking chamber or to the excessive

moistness

c/h/i

Heavy, lumpy structure too much flour or not enough liquid a/b/g

not enough yeast or sugar a/b

too much fruit, wholemeal or of one

of the other ingredients

b

old or stale flour, warm liquids make

the dough rise too quickly and loaf

falls in before baking

e

no salt or not enough sugar

too much liquid

The bread is not baked in

the center

too much or not enough liquid a/b/g

too humid h

recipes with moist ingredients, e.g.

yogurt

g

Open or coarse structure

or too many holes

too much water g

no salt b

water too hot h/i

too much liquid c

Mushroom-like, unbaked

surface

bread volume too big for the pan a/f

too much flour, especially for white

bread

f

too much yeast or not enough salt a/b

too much sugar a/b

The slices are uneven or

there are clumps in the

middle

bread not cooled enough (the vapor

has not escaped)

j

Flour deposits on the

bread crust

the flour was not worked well on the

sides during the kneading

g/i

a. Measure the ingredients correctly.

b. Adjust the ingredient dose and check that all the

ingredients

have been added.

c. Use another liquid or leave it to cool at room

temperature. add the ingredients specified in the recipe

in the right order, make a small ditch in the middle

of the flour and put in the crumbled yeast or the dry

yeast, avoid letting the yeast and the liquid come into

direct contact.

d. Use only fresh and correctly

stored ingredients.

e. Reduce the total amount of the ingredients, do not use

more than the specified amount of flour. reduce all the

ingredients by 1/3.

f. Correct the amount of liquid. if ingredients containing

water are used, the dose of the liquid to be added must

be duly reduced.

g. In case of very humid weather remove 1-2 tablespoons

of water.

h. In case of warm weather do not use the timing

function. Use cold liquids.

i. Take the bread out of the pan immediately after baking

and leave it on the grid to cool for at least 15 minutes

before cutting it.

j. Reduce the amount of yeast or of all the ingredient

doses by 1/4.

k. Never grease the pan!

l. Add a tablespoon of wheat gluten to the dough.

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Introduction to bread ingredients

• All purpose flour/plain flour:

All purpose flour is a blend of refined

hard and soft wheat flours specially

suited for making cakes. This type of

flour should be used for the recipes in

the “cake/quick bread section”.

• Strong white flour/bread flour:

Bread flour is a high gluten/protein flour that has been

treated with conditioners that give dough a greater

suitability for kneading. Bread flour typically has a higher

gluten concentration than all types of all purpose flour

however, depending on different milling practices, this may

vary. Strong plain flour or bread flour are recommended

for use with this breadmaker.

• Whole wheat flour/wholemeal flour:

Whole wheat flour/wholemeal flour is milled from the

entire wheat kernel which contains the bran and germ and

makes it heavier and richer in nutrients when compared to

white flour. Breads made with this flour are usually smaller

and heavier than white loaves. To over come this whole

wheat flour/wholemeal flour can be mixed with Bread flour

or strong plain flour to produce a high

light textured bread.

• Self-raising flour:

Self-raising flour contains unnecessary leavening

ingredients that will interfere with bread and cake making.

It is not recommended for use.

• Bran:

Bran (unprocessed) and Wheat Germ are the coarse outer

portions of the wheat or rye grains separated from flour by

sifting or bolting. They are often added in small quantities

to bread for nutritional enrichment, heartiness and flavour.

They are also used to enhance the texture of bread.

• Oatmeal:

Oatmeal comes from rolled or steel-cut oats. They are

used primarily to enhance flavour and texture.

• Yeasts (active dry yeast)

Yeast through a fermentation process produces gas

(carbon dioxide) necessary to make the bread rise.

The yeast must be able to feed on the sugar and

flour’s carbohydrates in order to produce this gas. Fast

action granular yeast is used in all recipes that call for

yeast. There are basically three different types of yeast

available, fresh, traditional dry active and fast action. It

is recommended that fast action yeast be used. Fresh

or compressed cake yeast is not recommended as

they will produce poor results. Store yeast according to

manufacturers instructions. Ensure your yeast is fresh

by checking its expiration date. Once a packet of yeast

is opened it is important that the remaining contents be

imediately resealed and refrigerated as soon as possible

for future use. Often bread or dough, which fails to rise,

is due to stale yeast being used. The following test can be

used to determine whether your yeast is stale and inactive:

• Place half a cup of lukewarm water into a small bowl or

cup.

• Stir 1 tsp. of sugar into the water then

• sprinkle 2 tsp. of yeast over the surface.

• Place bowl or cup in a warm area and allow it to sit for 10

minutes undisturbed

• The mixture should foam and produce a strong yeast

aroma. If this does not occur, discard mixture and start

again with another packet of dried yeast

• Sugar:

Sugar is important for the colour and flavour of breads. It

is also food for the yeast as it is part of the fermentation

process. Artificial sweeteners cannot be used as a

substitute for sugar as the yeast will not react properly

with it.

• Salt:

Salt is necessary to balance the flavour of breads and

cakes, and also for the colour of the crust that develops

during baking. Salt also limits the growth of yeast. The

amounts shown in the recipes should not be increased.

For dietaryreasons it may be reduced, how ever, your

baking may suffer.

• Liquids/milk:

Liquids such as milk or a combination

of powdered milk and water, can be used when making

bread. Milk will improve the flavour, provide a velvety

texture and soften the crust, while water alone will

produce a crispier crust. Some recipes call for juice

(orange, apple, etc) to be added as a flavour enhancer.

Note: For most recipes we suggest the use of dry

skimmed milk.

• Eggs:

Eggs add richness and a velvety texture to bread doughs

and cakes.

• Sunflower oil:

‘Shortens’ or tenderises the texture of

yeast breads. Butter or margarine can

be used as a substitute. If butter or

margarine is used directley from the

refrigerator it should be softened for

easier blending during the

mixing cycle.

• Baking powder:

Baking powder is a raising agent used in cakes. This type

of raising agent does not require rising time before baking

as the chemical reaction works when liquid ingredients

Bread making made simple

26500B_IM.indd 9 2018-09-27 02:14:55 PM

are added.

• Bicarbonate of soda:

Bicarbonate of soda is another raising

agent not to be confused or substituted for baking powder.

It also does not require rising time before baking as the

chemical reaction works during the baking process.

Ingredient measurement

One of the most important steps for making good bread is

utilizing the proper amount of ingredients.

It is strongly suggested to use the measuring cup and

measuring spoon to obtain accurate amounts, otherwise the

bread will be largely influenced.

1. Weighing liquid ingredients

Water, fresh milk or milk powder solution should be

measured with measuring cups. Observe the level of

the measuring cup with your eyes horizontally. When

you measure cooking oil or other ingredients, clean the

measuring cup thoroughly without any other ingredients.

2. Measure dry powder

Dry powder should be kept in natural and loose conditions,

level the cup mouth gently with a blade to ensure accurate

measurements.

Ingredient sequence

The sequence of placing ingredients should be observed,

generally speaking, the sequence is: liquid ingredients, eggs,

salt and milk powder etc. When placing the ingredients, the

flour can’t be wet by liquid completely. The yeast can only be

placed on the dry flour. Exclusively, yeast can’t touch the salt.

When you use the delaying function for a long time, never add

perishable ingredients such as eggs, fruit ingredient.

26500B_IM.indd 10 2018-09-27 02:14:55 PM

Recipes

All of the following recipes use this same general

method:

1 Measure ingredients into baking pan.

2 Use tepid water 21-28ºC.

3 Insert baking pan securely into unit, close lid.

4 Select appropriate bread setting.

5 Push start button.

6 When bread is done, remove pan from unit using

oven mitts.

7 Remove bread from baking pan, (and kneading

blade from bread if necessary).

8 Allow to cool before slicing.

1 Recipes for basic breads

Basic white bread

450g 700g 900g

Water

3

/

4

cup 1

1

/

8

cup 1

1

/

2

cups

Skimmed milk powder 2 tbsp 2

1

/

2

tbsp 4 tbsp

oil 2 tbsp 2

1

/

2

tbsp 4 tbsp

Sugar 1

1

/

4

tbsp 2

1

/

4

tbsp 3 tbsp

pst

1

tlaS 1

1

/

4

tsp 2 tsp

Strong white bread r 2 cups 3 cups 4 cups

Fast action yeast 1 tsp 1

1

/

4

tsp 1

1

/

4

tsp

Use setting 1 Basic 1 Basic 1 Basic

*Use 680gloaf size setting for 450g loaf

Softgrain bread

700g 900g

1retaW

1

/

8

cup 1

1

/

2

cups

Skimmed milk powder 2

1

/

2

tbsp 4 tbsp

2lio rewolfnuS

1

/

2

tbsp 4 tbsp

2raguS

1

/

4

tbsp 3 tbsp

Salt

1

/

4

tsp 2 tsp

Strong white softgrain bread r 3 cups 4 cups

Fast action yeast 1

1

/

4

tsp 1

1

/

4

tsp

cisaB 1cisaB 1gnittes esU

Brown loaf

450g 700g 900g

Water

3

/

4

cup 1 cup 1

1

/

2

cups

Skimmed milk powder 1

1

/

2

tbsp 2 tbsp 3 tbsp

oil 1

1

/

2

tbsp 2 tbsp 3 tbsp

2raguS

1

/

2

tbsp 2

1

/

2

tbsp 4 tbsp

1pst 1tlaS

1

/

4

tsp 2 tsp

Strong brown bread 2 cups 3 cups 4 cups

Fast action yeast 1 tsp 1

1

/

4

tsp 1

1

/

2

tsp

Use setting 1 Basic 1 Basic 1 Basic

*Use 680g loaf size setting for 450g loaf

Italian herb bread

700g 900g

1retaW

1

/

8

cup 1

1

/

2

cup

Skimmed milk powder 2

1

/

2

tbsp 3 tbsp

2lio rewolfnuS

1

/

2

tbsp 3 tbsp

2raguS

1

/

4

tbsp 2

1

/

2

tbsp

1tlaS

1

/

2

tsp 2 tsp

Strong white bread r 3 cups 4 cups

Dried marjoram 1

1

/

2

tsp 2 tsp

1lisab deirD

1

/

2

tsp 2 tsp

1emyht deirD

1

/

2

tsp 2 tsp

Fast action yeast 1

1

/

4

tsp 1

1

/

2

tsp

cisaB 1cisaB 1gnittes esU

Cheese & onion bread

700g 900g

1puc 1retaW

1

/

4

cup

Skimmed milk powder 2 tbsp 2

1

/

2

tbsp

psbt 2psbt 1raguS

Salt

1

/

2

tsp 1 tsp

Onion granule 1s

1

/

2

tbsp 2 tbsp

Mature grated cheddar cheese 1 cup 1

1

/

2

cups

Strong white bread 3 cups 4 cups

Fast action yeast 1

1

/

2

tsp 1

3

/

4

tsp

cisaB 1cisaB 1gnittes esU

Raisin bread

700g 900g

1retaW

1

/

4

cup 1

1

/

2

cup

Skimmed milk powder 3 tbsp 4 tbsp

psbt 4psbt 3lio rewolfnuS

psbt3psbt 2raguS

1tlaS

1

/

2

tsp 2 tsp

Cinnamon

3

/

4

tsp 1 tsp

Strong white bread 3 cups 4 cups

Fast action yeast 1

1

/

2

tsp 2 tsp

Raisins*

5

/

8

cup

3

/

4

cup

cisaB 1cisaB 1gnittes esU

* Add the fruit when the beeper sounds.

Sun-dried tomato loaf

700g 900g

1puc 1retaW

1

/

3

cups

Skimmed milk powder 2

1

/

2

tbsp 3 tbsp

2lio rewolfnuS

1

/

4

tbsp 3 tbsp

1tlaS

1

/

4

tsp 1

1

/

2

tsp

Dried mixed herbs 1

1

/

2

tsp 2 tsp

Strong white bread 3 cups 4 cups

Fast action yeast 1

1

/

4

tsp 1

1

/

2

tsp

Sun-dried tomatoes

3

/

8

cup

1

/

2

cup

cisaB 1cisaB 1gnittes esU

26500B_IM.indd 11 2018-09-27 02:14:57 PM

15

Malt loaf

700g 900g

1puc 1retaW

1

/

4

cup

pst 1pst 1tlaS

psbt 3pst 2lio rewolfnuS

1elcaert kcalB

1

/

2

tbsp 2

1

/

2

tbsp

psbt 3psbt 2tcartxe tlaM

puc 4spuc 3ruolf nialP

Fast action yeast 1 tsp 1

1

/

4

tsp

Sultanas*

1

/

2

cup

3

/

4

cup

cisaB 1cisaB 1gnittes esU

* Add the fruit when the beeper sounds

2 Recipes for french bread

French bread

450g 700g 900g

Water

3

/

4

cup 1 cup 1

1

/

4

cup

Skimmed milk powder 1

1

/

2

tbsp 2 tbsp 2

1

/

2

tbsp

Sugar

3

/

4

tbsp 1 tbsp 1

1

/

4

tbsp

1pst1pst 1tlaS

1

/

4

tsp

oil 1 tbsp 1 tbsp 1

1

/

2

tbsp

Strong white bread r 2 cups 3 cups 4 cups

Fast action yeast 1 tsp 1 tsp 1

1

/

4

tsp

Use setting 2 French 2 French 2 French

*Use 700g loaf size setting for 450g loaf

3 Recipes for wholewheat breads

Wholewheat bread

450g 700g 900g

Water

3

/

4

cup 1

1

/

8

cup 1

5

/

8

cup

Skimmed milk powder 1 tbsp 1

1

/

2

tbsp 3 tbsp

oil 1

1

/

2

tbsp 2 tbsp 3 tbsp

Brown sugar 2 tbsp 2

1

/

2

tbsp 3

1

/

2

tbsp

1pst 1tlaS

1

/

4

tsp 1

1

/

2

tsp

Strong wholemeal bread r 2 cups 3 cups 4 cups

Fast action yeast 1 tsp 1

1

/

4

tsp 1

1

/

2

tsp

Vitamin C tablet (crushed) - 1x100mg 1x100mg

Use setting 3 Wholewheat

*Use 700g loaf size setting for 450g loaf

Granary loaf

700g 900g

1retaW

1

/

8

cup 1

5

/

8

cup

Skimmed milk powder 2 tbsp 3 tbsp

psbt 3psbt 2lio rewolfnuS

Soft brown sugar 2

1

/

2

tbsp 5 tbsp

1tlaS

1

/

4

tsp 2 tsp

Granary malted brown bread r 3 cups 4 cups

Fast action yeast 1

1

/

4

tsp 1 tsp

Vitamin C tablet - 1 x 100mg

taehwelohW 3gnittes esU

4 Recipes for quick setting

Banana and nut bread

Ingredients group 1

psbt 2)detlem( rettuB

psbt 1kliM

puc 1ananab dehsaM

1ggE

Walnuts (chopped)

1

/

2

cup

pst 1dnir nomeL

Ingredients group 2

1ruolf nialP

1

/

2

cup

Bicarboante of soda

1

/

2

tsp

Baking powder

1

/

4

tsp

Sugar

1

/

2

cup

Salt

1

/

4

tsp

kciuQ 4gnittes esU

Method

1 Mix group 1 together in a separate bowl.

2 Mix group 2 together in a second bowl.

3 Pour mixture into breadpan.

Porridge oats bread

puc 1kliM

2)netaeb( sggE

oil

1

/

2

tsp

psbt 2purys nedloG

Sugar

1

/

4

cup

pst 1tlaS

spuc 2ruolf nialP

puc 1stao egdirroP

Baking powder

1

/

2

tsp

Bicarbonate of soda

1

/

2

tsp

kciuQ 4gnittes esU

5 Sweet

Mixed fruit loaf

450g 700g 900g

Water

3

/

4

cup 1

1

/

8

cups 1

1

/

3

cups

Skimmed milk powder 2 tbsp 2

1

/

2

tbsp 3 tbsp

S oil 2 tbsp 2

1

/

2

tbsp 3 tbsp

psbt 5raguS

1

/

4

cup

1

/

3

cup

1pst 1tlaS

1

/

4

tsp 1

1

/

2

tsp

Strong white bread r 2 cups 3 cups 4 cups

Nutmeg

1

/

2

tsp

3

/

4

tsp 1 tsp

Fast action yeast 1 tsp 1

1

/

4

tsp 1

1

/

2

tsp

Dried mixed fruit †

1

/

4

cup

1

/

2

cup

2

/

3

cup

Use setting 5 Sweet 5 Sweet 5 Sweet

* Use 700g loaf size setting for 450g loaf

† Add the fruit when the beeper sounds

900g

26500B_IM.indd 12 2018-09-27 02:14:57 PM

Chocolate bread

700g 900g

1spuc 1retaW

1

/

2

cups

muidem 1muidem 1)netaeb( ggE

Skimmed milk powder 1 tbsp 1

1

/

2

tbsp

1psbt 1lio rewolfnuS

1

/

2

tbsp

Sugar

1

/

2

cup

3

/

4

cup

Salt

1

/

2

tsp 1 tsp

Walnuts (chopped) *

1

/

4

cups -

Strong white bread r 2

1

/

8

cups 3 cups

Cocoa powder

1

/

2

cup

3

/

4

cup

Fast action yeast 1 tsp 1

1

/

2

tsp

teewS 5teewS 5gnittes esU

* Add the walnuts when the beeper sounds

6 Recipes for Fastbake I

Fastbake small white

lm072retaW

spuc 3ruolf daerb etihw gnortS

psbt 2redwop klim demmikS

pst 1tlaS

pst 4raguS

psbt 4lio rewolfnuS

pst 3tsaey noitca tsaF

ekabtsaF 6gnittes esU

7 Recipes for Fastbake II

Fastbake large white

lm063retaW

spuc 4ruolf daerb etihw gnortS

psbt 3redwop klim demmikS

1tlaS

1

/

2

tsp

pst 5raguS

psbt 5lio rewolfnuS

3tsaey noitca tsaF

1

/

2

tsp

ekabtsaF 7gnittes esU

8 Recipes for dough

White bread rolls

1retaW

1

/

4

cups

psbt 1redwop klim demmikS

psbt 2detlem rettuB

psbt 2raguS

1tlaS

1

/

2

tsp

3ruolf daerb etihw gnortS

1

/

4

cups

1tsaey noitca tsaF

1

/

2

tsp

hguoD 8gnittes esU

Method

1 Knead and shape the dough into 6 rolls

2 Place on a greased baking tray

3 Brush lightly with melted butter

4 Cover for 20-25 minutes

5 Allow to rise until they are double in size and glaze

6 Bake for approx 15-20 minutes at 190°C

Wholewheat bread rolls

1retaW

1

/

4

cups

psbt 2redwop klim demmikS

psbt 2)detlem( rettuB

psbt 2yenoH

psbt 1ragus nworB

1tlaS

1

/

2

tsp

Strong wholewheat bread 3r

1

/

4

cups

1tsaey noitca tsaF

1

/

2

tsp

hguoD 8gnittes esU

Method

Follow method given for white rolls.

Hot cross buns

puc 1retaW

Butter (melted)

1

/

4

cup

Sugar

1

/

4

cup

1)netaeb( ggE

pst 1tlaS

3ruolf daerb etihw gnortS

3

/

4

cups

pst 1nomanniC

Nutmeg

1

/

4

tsp

puc 1snisiaR

3 tsp Fast acting yeast

hguoD 8gnittes esU

Method

1 Divide into 8-12 pieces. Shape and slightly.

2 Glaze with egg and milk (but not the cross).

3 Cover and allow to rise for 30 minutes.

4 Bake in oven 375ºF (190ºC) for 16-18 minutes.

900g

26500B_IM.indd 13 2018-09-27 02:14:58 PM

Pizza base

puc 1retaW

psbt 1 )detlem( rettuB

psbt 2raguS

pst 1tlaS

2ruolf daerb etihw gnortS

3

/

4

cups

pst 1tsaey noitca tsaF

hguoD 8gnittes esU

Method

1 Pre-heat oven.

2 Shape into a

round shape. Place on a greased

baking tray. Brush lightly with oil.

3 Cover for 15 minutes and allow to rise.

4 Add your desired topping.

5 Bake at approx 200ºC until golden brown.

9 Recipes for jams

Marmalade

muidem 3segnaro morf eciuJ

2detarg segnaro fo dniR

puc 1ragus gnivreserP

psbt 1retaW

pst 2dedeen fi nitceP

maJ 9gnittes esU

Comments

• Warm the jars before

• Use extra bake time if needed according to set of

the marmalade and the size of the oranges.

• Remove the paddle with tongs before pouring the

marmalade into the jars.

• Do not lift the lid during mixing.

• Seville oranges should be used for marmalade but

are only availablel in January. If using other

oranges pectin will be needed to

up the

marmalade.

• This recipe will

approximately 1 medium (400g)

jar.

Raspberry and apple jam

Raspberries, frozen, measured before defrosting 2 cups

Chopped baking apples (peeled and cored) 1 cup

puc 1ragus gnivreserP

psbt 3eciuj nomeL

maJ 9gnittes esU

Comments

• Warm the jars before

• Use tongs to remove the paddle before pouring

the jam into prepared jars.

• Do not open lid during mixing.

10 Recipes for cakes

Standard cake mix

Ingredients group 1

Butter (melted)

3

/

4

cup

Vanilla essence

1

/

4

tsp

muidem 3)netaeb( sggE

pst 2eciuj nomeL

Ingredients group 2

1ruolf nialP

5

/

8

cup

pst 2redwop gnikaB

puc 1ragus retsaC

ekaC 01gnittes esU

Method

1 Mix group 1 together in a separate bowl.

2 Sieve group 2 together in a second bowl.

3 Combine groups 1 and 2 together until mixed.

4 Pour mixture into breadpan.

Mixed fruit cake

Ingredient group 1

Butter (melted)

3

/

4

cup

Vanilla essence

1

/

4

tsp

3sggE

pst 2eciuj nomeL

Dried mixed fruit

5

/

8

cup

Ingredient group 2

1ruolf nialP

5

/

8

cups

pst 2redwop gnikaB

puc 1raguS

Ground cinnamon

1

/

4

tsp

Ground nutmeg

1

/

4

tsp

ekaC 01gnittes esU

Method

Follow method given for standard cake mix.

26500B_IM.indd 14 2018-09-27 02:14:59 PM

and may spoil.

• Allow the bread to cool completely

before slicing.

• It is normal for Gluten Free bread to be heavy and

slightly dense in texture.

• These breads should be at least 10-12cm in height

and rich in flavour.

• For a lighter loaf you may reduce the salt quantity

to 1/2 teaspoon.

• For best results weigh and measure

ingredients accurately.

• Use metric measures for all dry ingre-

dients.

• When using vinegar never use malt vinegar.

• Remove the baking pan from the baking chamber

immediately after the bake cycle is completed.

Never leave in for the “Keep Warm” cycle.

• Leave bread in the baking pan for approximately 7

minutes before removing onto a cooling rack.

• Flours:

• A blend of flours will give a better result and assist

in browning.

• When using only rice flour you will get a pale crust

on top, regardless of the cooking time.

• Both fine and course white rice flour works well.

• If using rice flour only you find your bread will go

stale quicker when compared to using a blend of

flours. The addition of oil will help keep the bread

fresh for longer.

• Consistency:

• The dough should resemble a thick cake mix.

Check 10-15 minutes into the kneading cycle and

if the consistency is too thick add a little water - 1

tbsp at a time.

• Environmental factors can have a large effect

on the consistency of the dough. A change in

atmospheric conditions can affect the reaction of

the yeast. For example if baking bread on a wet,

humid day, you may need to reduce the water by

10-20ml’s to achieve the desired consistency for

the dough.

Gluten Free Breads:

We understand the importance of a sta-

ple food such as bread in a gluten intoler-

ant individuals diet. Realising that there

are breadmakers on the market that do

not deliver a suitable Gluten Free loaf, our

objective, with the advanced technology

of the Ma-Baker, was to develop recipe’s

that produced a real result. So all you

have to do is simply add the ingredients,

press a button and leave the rest up to

the Ma-baker. Baking a successful Gluten

Free loaf takes practice and a better un-

derstanding of the different ingredients.

In order to help you along the path to a

perfect Gluten Free loaf we have included

some handy hints and ingredient informa-

tion that you should read before attempt-

ing to bake your Gluten Free loaf.

Handy Hints:

• For optimum results carefully follow the

instructions for each recipe.

• All the Gluten Free breads can be

frozen and will keep well.

• To ensure that all the ingredients

have combined sufficiently, you may

need to assist the kneading process.

When baking your first few loaves you

should inspect the dough texture ap-

proximately 5 minutes into the knead-

ing process. If there is any unmixed

dry ingredients use a plastic spatula

and scrape down the sides of the bak-

ing pan, and mix in the same direction

as the kneading blade is rotating.

• Do not use the “time delay” setting

when making Gluten Free bread as

some ingredients are perishable and

may spoil.

• Allow the bread to cool completely

before slicing.

• It is normal for Gluten Free bread to be

heavy and slightly dense in texture.

These breads should be at least 10-

12cm in height and rich in flavour.

• For a lighter loaf you may reduce the

salt

18

11 Recipes for sandwich breads

Sandwich loaf

700g 900g

1lm062retaW

1

/

3

cup

s

Soft margerine or butter 1

1

/

2

tbsp 2 tbsp

Salt

1

/

2

tsp

1 tsp

Skimmed milk powder 1

1

/

2

tbsp 2 tbsp

3psbt 3raguS

1

/

2

tbs

p

Strong white bread r 3 cups 4 cups

Fast action yeast

3

/

4

tsp 1 tsp

hciwdnaS 11gnittes esU

Softgrain sandwich loaf

700g 900g

1lm062retaW

1

/

3

cup

s

Butter (melted) 1

1

/

2

tbsp 2 tbsp

Salt

1

/

2

tsp

1 tsp

Skimmed milk powder 1

1

/

2

tbsp 2 tbsp

3psbt 3raguS

1

/

2

tbs

p

Strong white softgrain bread 3 cups 4 cups

Fast action yeast

3

/

4

tsp 1 tsp

hciwdnaS 11gnittes esU

Gluten Free Breads:

We understand the importance of a staple food such as

bread in a gluten intolerant individuals diet. Realising that

there are breadmakers on the market that do not deliver a

suitable Gluten Free loaf, our objective, with the advanced

technology of the Ma-Baker, was to develop recipe’s that

produced a real result. So all you have to do is simply add

the ingredients, press a button and leave the rest up to the

Ma-baker. Baking a successful Gluten Free loaf takes prac-

tice and a better understanding of the different ingredients.

In order to help you along the path to a perfect Gluten Free

loaf we have included some handy hints and ingredient

information that you should read before attempting to bake

your Gluten Free loaf.

Handy Hints:

• For optimum results carefully follow the instructions

for each recipe.

• All the Gluten Free breads can be frozen and will keep

well.

• To ensure that all the ingredients have combined

sufficiently, you may need to assist the kneading

process. When baking your first few loaves you should

inspect the dough texture approximately 5 minutes

into the kneading process. If there is any unmixed dry

ingredients use a plastic spatula and scrape down the

sides of the baking pan, and mix in the same direction

as the kneading blade is rotating.

• Do not use the “time delay” setting when making

Gluten Free bread as some ingredients are perishable

26500B_IM.indd 15 2018-09-27 02:14:59 PM

Recipes for Gluten Free breads:

Gluten Free Rice Bread:

Gluten Free Grain Bread:

*Mix of grain to use: sesame, poppy, sunflour seeds,

soy grit, pepitas (pumpkin seeds), linseed meal and

course polenta.

Gluten Free Rice & Besan Bread:

Variation: 1/2 cup grated cheese can be

added after arrowroot.

Gluten Free Fruit Loaf:

Fruit:Add the fruit and nut mix when the

appliance beeps (approx.40mins into the

kneading process).

Water 500ml’s

Eggs 3x60g

Oil 1/2 cup

Vinegar 1tsp

Xanthan Gum 1tbsp

Grain* 3 tbsp

Sugar 2tbsp

Brown rice flour 1/2cup

Salt 11/2 tsp

Besan (chick pea) 1/2 cup

Arrowroot 1cup

White rice flour 2cups

Yeast 2tsp

Water 500ml

Eggs 3x60g

Canola or olive oil 1/3 cup

White vinegar (never malt) 1 tsp

Salt 11/3 tsp

Brown rice flour 1 cup

White rice flour 2 cups

Cornflour or Arrowroot 1 cup

Xanthan Gum 1tbsp

Sugar 2 tbsp

Yeast 2tsp

Water 470ml’s

Vinegar 1tsp

Eggs 3x60g

Oil 1/3 cup

Xanthan Gum 1tbsp

Arrowroot 1cup

White rice flour 2 cups

Sugar 2 tbsp

Brown rice flour 1/2 cup

Salt 11/2 tsp

Besan (chick pea) 1/2 cup

Yeast 2tsp

Water 470ml’s

Vinegar 1tsp

Eggs 3x60g

Oil 1/3cup

Brown sugar 3tbsp

Sugar 1tbsp

Salt 11/2 tsp

Brown rice flour 1/2cup

Cinnamon 1 tsp

Besan or soy flour 1/2cup

Xanthan Gum 1tbsp

White rice flour 2cups

Arrowroot 1cup

Yeast 2tsp

26500B_IM.indd 16 2018-09-27 02:15:00 PM

Need Help?

Questions about general performance and operation:

Question 1:

What should I do if the kneading blade comes out with the

bread?

Remove it with a pair of plastic tongs before slicing the bread.

Since the blad can be disconnected from the pan, it is not a

malfunction if it comes out in your bread.

Question 2:

Why does my bread sometimes have some flour on the side

curst?

In some cases, the flour mix may remain on the corners of

the baking pan. When this happens, it usually can be eaten

or simply trim off that portion of the outer crust with a sharp

knife.

Question 3:

Why isn’t the dough mixing? I can hear the motor running.

The kneading blade or baking pan may not be inserted prop-

erly. Make sure the pan is facing the right way and that it has

‘clicked’ and seated into the bottom of the breadmaker.

Question 4:

How long does it take to make bread?

Timings for each setting are outlined earlier.

Question 5:

Why can’t I use the time when baking with fresh milk?

The milk will spoil if left sitting in the machine too long. Fresh

ingredients such as eggs and milk should never be used with

the delayed timer feature.

Question 6:

Why do I have to add the ingredients in a certain order?

This allows the breadmaker to mix the ingredients in the most

efficient manner possible. It also serves to keep the yeast

from combining with the liquid before the dough has started to

mix, which is essential on the time delay.

Question 7:

When setting the timer for morning, why does the machine

make sounds late at night?

The machine must start operation when the time delay

reaches the start time of the program so that the bread will be

ready. These sounds are made by the motor when kneading

the dough. It is a normal operation, not a malfunction.

Question 8:

The kneading blade is stuck in the bread pan after baking.

How do I get it out?

The kneading blade may ‘stick’ in place after baking. Running

warm or hot water over the blade should loosen it enoughn

to be removed. If still stuck, soak in hot water for about 30

minutes.

Question 9:

Cna I wash the baking pan in the dishwasher?

No. The baking pan and kneading blade must be washed by

hand.

Question 10:

What will happen if I leave the finished bread in the baking

pan?

Whilst still in the breadmaker for the first hour after baking

is complete, the bread ‘keeps warm’ to prevent it becoming

‘soggy’.

Questoin 11:

Wh did the dough only partially mix?

Why didn’t it mix properly?

The dough may be too heavy or dry. Also, the kneading blade

or baking pan may not be inserted properly. Ingredients may

have been added in the wrong order.

Question 12:

Why didn’t the bread rise?

The yeast could be bad, past its sell by date or possibly no

yeast was added at all. Also, if the mixing was not complete,

rising problems could develop.

Question 13:

Why can’t the delayed finish be set for more than 13hours?

What is the minimum time a cycle may be delayed?

The maximum length of delay is 13 hours including the total

cycle time. For example, Setting 1 (basic small) has a cycle

time of 3:20. This start is delayed by a maximum of 9:40.

The minimum length of delay for each setting is 10 minutes.

The delay clock increases and decreases in increments of 10

minutes.

Questions about ingredients and recipes:

Question 14:

How do I know when to add raisins, nuts, etc. to the bread?

There is a beeper tone to signal that you may add raisins,

nuts, etc. during the second kneading cycle.

Note: See ‘Baking cycle times’ chart for ‘Add nuts & raisins’

time. In some cases, ingredients can be broken up during the

initial kneading cycle. Each recipe indicates the best time to

add fruit and nuts to the dough.

26500B_IM.indd 17 2018-09-27 02:15:00 PM

Question 15:

How come my bread comes out too moist? What can I do?

Humidity may affect the dough. Add an extra tablespoon of

flour. Also, high altitude may have the same effect. Decrease

the amount of yeast by 1/4 teaspoon and decrease the sugar

and/or water/milk slightly.

Question 16:

Why do I get air bubbles at the top of the bread?

This can be caused by using too much yeast. Decrease the

yeast by 1/4 tsp.

Question 17:

Why does my bread rise and then collapse or crater?

The bread may be rising too much. To reduce the rate of

rising, reduce the amount of yeast and/or increase the amount

of salt.

Question 18:

Can I use my favourite bread recipes (traditional yeast bread)

in my bread machine?

Yes, but you will need to experiment to get the right proportion

of ingredients. Become familiar with the unit and make

several loaves of bread before you begin experimenting. Never

exceed a total amount of 5 cups dry ingredients (that includes

the total amount of flour, oats, oatmeal, bran). Use the recipes

in this book to help determine the ratio of dry ingredients to

liquid and amounts of yeast, sugar, salt, and oil/butter/marga-

rine to use. We advise creating your own bread recipes using

the basic mode, then progress to the others, using the baking

cycle times chart as a guide.

Question 19:

Is it important for ingredients to be at room temperature

before adding them to the baking pan?

Yes, even when the delay timer is being used. (Water must be

between 21°C and 28°C).

Question 20:

Why do the loaves vary in height and weight? The whole

wheat/wholemeal breads are always shorter. Am I doing

something wrong?

No, it is normal for Whole Wheat and Wholemeal breads to be

shorter and denser than Basic or French breads. Whole Wheat

and Wholemeal flour are heavier than white bread flour, there-

fore they don’t rise as much during the bread making process.

This is also true for bread containing fruit, nuts, oats and bran.

Question 21:

Can I premix the yeast with water?

The yeast must be kept dry and put into the baking pan last,

above the flour. This is especially important when the delay

timer is being used.

Question 22:

Why is there a large hole in the base of the bread?

This hole has been created by the kneading blade. Sometimes

this hole is larger than normal. This is because the dough has

rested to the side of the blade after the second kneading cycle

- normal with bread makers. You could position the dough

evenly in the base of the pan.

26500B_IM.indd 18 2018-09-27 02:15:00 PM

22

Troubleshooting

Possible cause Solution

Bread sinks in the centre:

Too much liquid or liquid too warm. Measure ingredients accurately. Use liquids at

temperatures between 21°C and 28°C.

Salt was not added, causing bread to Measure ingredients accurately.

over rise and collapse.

,stsisrep melborp fi ,yletarucca stneidergni erusaeMd.edda saw tsaey hcum ooT

reduce yeast by

1

/

4

teaspoon.

High humidity and hot ambient temperatures. Bake during the coolest part of the day,

can cause bread to over rise and collapse. Try reducing the yeast by

1

/

4

teaspoon or use liquids

direct from the refrigerator.

Do not use the timer function.

High altitudes can cause the bread to over rise. Try reducing the yeast by

1

/

4

teaspoon

and then collapse during baking.

g.nikab gnirud dil eht nepo ton oDg.nikab gnirud nepo si diL

Bread did not rise enough:

accurately. stneidergni Measured.edda saw tsaey hguone toN

ecalp krad ,looc a ni erotS .tsaey detadtuo esu reveNe.vitcani ro detadtuo si tsaeY

y.letarucca stneidergni erusaeMd.edda saw ragus elttil ooT

Too much salt was added, reducing the Measure ingredients accurately.

action of the yeast.

Water was too hot and killed the yeast. Use liquids at temperatures between 21°C and 28°C

Yeast has been activated before program has started. Take care that yeast does not come in contact with

liquid before program has started.

Bread rises too much:

High humidity and hot ambient temperatures can Bake during the coolest part of the day. Try reducing

morf yltcerid sdiuqil esu ro noopsaet 4/1 yb tsaey ehte.sir revo ot daerb esuac

the refrigerator. Do not use the Timer function.

y.letarucca stneidergni erusaeMt.saey hcum ooT

y.letarucca stneidergni erusaeMd.iuqil hcum ooT

Hot liquids accelerated the yeast action. Use liquids at temperatures between 21°C and 28°C.

Too much or not enough salt. Measure ingredients accurately.

Bread dry with dense texture:

y.letarucca stneidergni erusaeMd.edda diuqil hguone toN

Flour may have passed the use by date, or

might be dry, causing wet/dry imbalance.

Try increasing liquid by 1 tablespoon at a time.

26500B_IM.indd 19 2018-09-27 02:15:00 PM

23

Bread under baked with soggy centre:

Too much liquid from fresh or canned fruit Always drain liquids well as in the recipe.

Water may have to be reduced slightly

Large amounts of rich ingredients like nuts, butter, Measure ingredients accurately. Never exceed the

dried fruits, syrups and grains will make dough heavy. stated amounts in the recipe

This will slow down the rising and prevent the bread

from baking through

Bread over browned:

yletarucca stneidergni erusaeMragus hcum ooT

Set crust colour to lightCrust colour set too high

Bread has large holes in texture:

Water was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°C

yletarucca stneidergni erusaeMdiuqil hcum ooT

yletarucca stneidergni erusaeMtsaey hcum ooT

High humidity and hot ambient temperatures Bake during the coolest part of the day. Try reducing

morf tcerid sdiuqil esu ro noopsaet 4/1 yb tsaey ehtincrease yeast activity

the refrigerator. Do not use the Timer function

Water was too hot and killed the yeast

Bread surface is sticky:

Bread was left in the machine too long and Whenever possible, remove bread from the baking pan

condensation collected on the baking pan and cool on a wire rack before keep warm period ends

The wet/dry balance of the ingredients may Measure ingredients accurately

be incorrect

H:HH message on display:

Temperature in breadmaker is too high

leave lid open and allow to cool. When cool, put the

Press the Stop button. Remove the baking pan,

baking pan back in, set program and start the

program again.

E:EE message on display:

The temperature sensor is disconnected Refer to Mellerware helpline.

to remove from the pan

erofeb delio eb ot sdeen nap eht fo ecafrus ehTnap eht ot gnikcits si daerb ehT

everyday use. Wash the pan in hot soapy water and

thoroughly dry. Liberally coat the inner surface of the

pan with oil, butter or margerine. Follow the guide on

page 8, ‘Using your breadmaker’. When the bread

pan is removed from the machine after the baking

program allow the bread to cool in the pan for 15

minutes before turning out onto a rack. Only slice the

bread when fully cooled after 20-40 minutes.

26500B_IM.indd 20 2018-09-27 02:15:01 PM

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