Sunflower oil 21/2 tbsp 4 tbsp Strong brown bread flour Traditional dried active yeast 3 cups 11/4 tsp 4 cups 2 tsp R RR e ee c cc i ii p pp e ee s ss f ff o oo r rr q qq u uu i ii c cc k kk s ss e ee t tt t tt i ii n nn g gg Use setting Basic Basic Basic white bread Italian herb bread Water 11/2 cup Small Castor sugar 21/2 tsp Water 11/8 cup Salt 1 tsp Skimmed milk powder 21/2 tbsp Skimmed milk powder 2 tbsp Sunflower oil 21/2 tbsp Sunflower oil 4 tbsp Castor sugar 21/4 tbsp Strong white bread

2 Mix group 2 together in a second bowl. 3 Pour mixture into breadpan. Porridge oats bread Milk 1 cup Eggs (beaten) 2 Sunflower oil 1/2 tsp Golden syrup 2 tbsp Sugar 1/4 cup Salt 1 tsp Plain flour 2 cups Porridge oats 1 cup Baking powder 1/2 tsp Bicarbonate of soda 1/2 tsp Use setting 4 Quick 5 Sweet Mixed fruit loaf 1 lb* 11/2 lb 2 lb Water 3/4 cup 11/8 cups 11/3 cups Skimmed milk powder 2 tbsp 21/2 tbsp 3 tbsp Sunflower oil 2 tbsp 21/2 tbsp 3 tbsp Sugar 5 tbsp 1/4 cup 1/3 cup Salt 1 tsp 11/4 t

Yeast content If loaf rises too high and then collapses ensure the ingredients were measured accurately. If problem persists, reduce yeast by a quarter of a teaspoon. Mains switch Ensure the switch on the base of the breadmaker is switched to the ON 'I' position. Important safety instructions The use of any electrical appliance requires the following of basic common sense safety rules. Primarily there is danger of personal injury and secondly the danger of damage to property and the appliance. T

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 cause bread to over rise. Bake during the coolest part of the day. Try reducing the yeast by 1.4 teaspoon or use liquids directly from the refrigerator. Do not use the Timer function. Too much yeast. Measure ingredients accurately. Too much

12 Sprinkle with poppy or sesame seeds, diced onion, garlic chips, or grated cheddar cheese, if desired. 13 Bake at 200°C (400°F) gas mark 6 for 25 to 30 minutes. Croissants Ingredients Water 3/4 cup Skim Milk Powder 2 tbsp. Sugar 1 tbsp. Salt 1 tsp. Butter 1 tbsp. Strong White Flour 2 cups (1) Dry Yeast Butter Chilled and sliced 3 tsp. 1/2 cup Egg 1 large (whisked together with 1 tbsp. of cold water) Use Setting 9 Method Makes 12 croissants. 1 Measure water, dry milk, sugar, salt, butter, flour

Strong Brown Flour 2 cups 3 cups 2Insert baking pan securely into unit, close lid. Dry Yeast 1 tsp 11/4 tsp 3 Select appropriate bread setting. Use Setting 1 2 4 Push start button. 5 The breadmaker will beep 3 times and the display will flash ‘END’ when bread is done. 6Using oven mitts, remove pan from unit. Softgrain bread 7 Remove bread from baking pan, (and kneading blade from bread if necessary). Ingredients Small Large 8 Allow to cool before slicing. Water 3/4 cup 11/8 cups This method is m

This extra amount could affect the balance of the recipe. Do not sift the flour, unless stated. When measuring small amounts of dry or liquid ingredients (ie yeast, sugar, salt, powdered milk, honey, molasses), the measuring spoon which is provided must be used. Measurements must be level, not heaped, as this small difference could throw out the critical balance of the recipe. DO NOT USE NORMAL KITCHEN TEASPOONS OR TABLESPOONS. Hints on measuring ingredients • The cup is marked in various ‘volum

Other ingredients Yeasts (active dry yeast) Yeast through a fermentation process produces gas (carbon dioxide) necessary to make the bread rise. Yeast must be able to feed on sugar and flour 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 type yeast be used. This type of yeast comes in sa

Do not use the extrabake programme for more than 1 hour, as over heating of the product may occur. 48245 Rev 2 9/9/08 16:52 Page 8 8 Using your breadmaker 1 Take out the pan Open the lid and remove the pan by lifting the handle, turning anti-clockwise and lifting out. Place on the work surface. It is important that the pan is filled with ingredients outside the machine so that any accidental spillage is not ignited by the heating elements. 2 Attach the blade Attach the kneading blade to the shaf

Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total Keep Bread type Ten beeps time warm and size indicate ingredients can be Hours: Times in minutes added • minutes 1 Basic, small 9 20 14 • 25 45 60 2:53 60 Basic, large 10 20 15 • 25 45 65 3:00 60 2 French, small 16 40 19 • 30 50 65 3:40 60 French, large 18 40 22 • 30 50 70 3:50 60 3 Whole wheat, small 9 25 18 • 35 70 55 3:32 60 Whole wheat, large 10 25 20 • 35 70 60 3:40 60 4 Cake 7 5 8 80 1:40 60 5 Sweet, small 10 5 20 • 30 55 50 2:50 60 Sweet, la