Let all surfaces dry thoroughly prior to inserting the power plug into a power outlet. For thorough cleaning, the lid can be removed from the stainless steel housing. Lift open the lid completely. Holding the sides of the lid, lift straight upwards. The lid should detach from the hinge. To replace the lid, align the pivot pins on the lid with the pivot points on the hinge. Wipe the lid, viewing window and Automatic Fruit and Nut Dispenser with a soft, damp sponge.
A glass cleaner or mild detergent may be used. Do not use an abrasive cleanser or metal scouring pad as these will scratch the surface. Half fill the bread pan with warm soapy water. A nonabrasive liquid cleanser or mild spray solution may be used. Allow to stand for minutes.
Do not immerse the outside of the bread pan in water as this may interfere with the free movement of the wingnut and drive shaft. Remove the paddle and wash the inside of the bread pan with a soft cloth.
Do not use an abrasive cleanser or metal scouring. Ensure there is no baked-on residue or dough on the drive shaft. Rinse thoroughly. Let all surfaces dry thoroughly prior to inserting into the stainless steel housing.
This is a natural effect caused by moisture and steam and will not affect the bread in any way. As with any non-stick coated surface, do not use abrasive cleansers, metal scouring pads or metal utensils to clean these items as they may damage the finish. If there is, soak the paddle in warm soapy water.
A non-. Use a wooden toothpick, thin wooden skewer or plastic cleaning brush to remove any bread residue from the crevices and hinge area. Failure to clean the hinge area may eventually result in the collapsible paddle not working effectively. Let all surfaces dry thoroughly prior to inserting into the bread pan.
We do not recommend washing the paddles in the dishwasher. To extend the life of the non-stick coating, always wash in warm soapy water. Do not use abrasive cleansers, metal scouring pads or metal utensils to clean the paddles as these items may damage the paddle surface.
Welcome to ManualMachine. We have sent a verification link to to complete your registration. Log In Sign Up. Forgot password? Enter your email address and check your inbox. Please check your email for further instructions. Enter a new password. Breville recommends safety first We at Breville are very safety conscious. Longer detachable power supply cords extension cords or power strips are not recommended but may be used if care is exercised.
If an extension cord is used, 1 the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, 2 the cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally and 3 the extension cord must include a 3-prong grounding plug.
Drive Shaft inside Bread Pan C. Wing-Nut underside of Bread Pan D. Removable Lid E. Viewing Window 8. Automatic Fruit and Nut Dispenser Steam vents in the dispenser lid and base. Stainless Steel Housing Interior cavity the baking chamber contains the heating element and drive mechanism. Ventilation Grills. The LCD screen will display the symbol when the sound alerts have been muted and no symbol when the sound alerts are on. Collapsible Paddle - For use with all bread and dough settings.
Fixed Paddle - For use with the jam setting. Remove the Bread Pan a Place the bread maker on a flat dry surface such as a bench top. NOTE Always remove the bread pan from the baking chamber before inserting the paddle and ingredients.
Insert the Collapsible or Fixed Paddle a Select the appropriate paddle. Paddle Push down firmly Drive Shaft. Flat Position Upright Position 3.
Add ingredients to the Bread Pan a If using the collapsible paddle, ensure it is securely inserted and in the upright position. When using the Delay Start feature, we recommend layering the ingredients in the order listed in the recipe, making a small hollow in the center of the flour ensuring the hollow does not touch the water, salt or sugar layer then placing the yeast in the hollow. NOTE Do not underfill or overfill the bread pan as the bread may not mix properly.
Return the Bread Pan to the Baking Chamber a Align the wing-nut on the underside of the bread pan with the drive mechanism in the interior baking chamber of the stainless steel housing. Plug in the Power Cord a Unwind the power cord completely and insert the power plug into a grounded power outlet. It then stores it in the memory of the bread maker.
Use this DARK 2. For this reason, Instant Yeast also known as quick-rise yeast, rapid-rise yeast, fast-rising yeast, fast-acting yeast or bread machine yeast must be used with this setting or the bread will not rise and bake properly.
We also recommend adding Vital Wheat Gluten. DARK 2. Due to ingredient properties, breads baked on the 2. DARK Due to the ingredient temperatures and times. It is important not to over- quantities for the For recipes, refer to the knead gluten-free doughs because of the reduced 1. For 0. For this baking temperature. These breads 2. These breads have a cake-like and times.
At the end of the cycle, the dough should be removed, shaped then allowed to rise before baking. For this reason, pizza doughs should be removed, shaped then baked, while focaccia doughs should be removed, shaped then allowed to rise before baking. At the end of the cycle, the dough For recipes, refer to the should be removed and allowed to rest at room DOUGH section, page - This only takes a few minutes so check regularly. NOTE: Due to the small, enclosed baking chamber and close proximity of the heating element, the baking temperatures are lower than a wall oven but hot enough to bake the bread efficiently and evenly.
JAM Fixed This is a setting for making jams from fresh fruits. The bread maker is ideal for making and times. For recipes, refer to the JAM section, page NOTE Although the bread maker is capable of making 1. NOTE The loaf sizes - 1. NOTE When using the bread maker for the first time you may notice the machine emit vapors.
During this phase, no movement occurs in the bread pan. This is normal and will dissipate later the flour. During this phase, the paddle will rotate slowly.
There may be lumps and unincorporated ingredients in the corners of the bread pan. This is normal and will dissipate later the moistened gluten strands to a springy elasticity.
A dough ball will in the cycle. There may be lumps and unincorporated ingredients in the corners of During this phase, the paddle will rotate faster and in both the the bread pan. Be patient - the clockwise and counterclockwise direction clockwise and counterclockwise direction.
This to fold in any flour from around the edges of the bread pan. Humidity, the way the flour is measured and the moisture content The Automatic Fruit and Nut Dispenser will automatically release its of the flour affects dough consistency. Lift of whether it has been loaded. Poke the dough ball with your finger, careful to avoid the moving paddle. The dough should feel soft and sticky like scotch tape. If it is too wet, add flour 1 tablespoon at a time.
NOTE: Gluten free doughs will be wetter and more like a thick, sticky batter, while yeast free bread doughs will look like a cake batter. This phase is important to a lopsided loaf. This is especially important for the smaller 1. Press and the trapped carbon dioxide within the dough. With protective hot During this phase, the paddle will rotate a few turns lasting approx. Hold the bread pan by the seconds.
Take the dough from the bread pan, remove the paddle, form the dough into a neat ball and replace in the center of the bread pan. It is important to remove the dough when the alert sounds, and to replace the dough in the center of the pan to ensure the dough rises completely and is not lopsided. At the end If the dough rises higher than the bread pan, open the lid, pierce of this rise, the risen dough usually fills the bread pan, taking the the top with a skewer or toothpick and allow it to gently deflate.
This should prevent it from baking over the top of the bread pan, During this phase, no movement occurs in the bread pan. Do not cover according to the individual recipe. The sides of the During this phase, no movement occurs in the bread pan. NOTE Due to ingredient properties, some settings have been programmed to skip certain phases.
For the Power Failure Protection to activate, the bread maker must have been operating for a minimum of 5 minutes before the power was interrupted, and the power must be restored within 60 minutes. NOTE The appliance surfaces, including the lid, are hot during and after operation.
Remove Bread from the Bread Pan a With protective hot pads or insulated oven mitts, hold the bread pan handle to one side and turn the bread pan upside down onto a wire rack. If it is stuck in the bread, use a non-metal utensil to gently remove it, taking care not to scratch the paddle.
TIP If the bread is difficult to remove, turn the bread pan on its side and with protective hot pads or insulted oven mitts, wiggle the wing-nut on the underside of the bread pan a few times. Unplug the Bread Maker a While the bread is cooling, unplug the power cord from the power outlet.
NOTE If you wish to make another loaf of bread, allow approximately one hour cooling time before using again. If the paddle is difficult to remove, pour some warm water and a little detergent into the bread pan and allow to stand for minutes to loosen baked-on crust or crumb residue.
NOTE Never immerse the outside of the bread pan in water as this may interfere with the free movement of the wingnut and drive shaft. Slice the Bread a When the bread has cooled sufficiently, place the bread onto a firmly seated breadboard. TIP Bread slices best when allowed to cool for a minimum of 20 minutes preferably longer.
A standard flat-bladed kitchen knife is likely to tear the bread. Store the Bread Store unused bread tightly covered at room temperature for up to 3 days. TIP Leftover or slightly hardened bread can be used to make croutons, bread crumbs, bread cups, croustades, melba toast, crostini, bread pudding or stuffings. Here are a few ideas and techniques to get you started. Decorative Crusts 1.
Braided Breads 1. Continue layering and spicing until all the dough balls are used, careful not to spill or drip the egg wash and spices inside the interior baking chamber as these will burn.
Rolled Breads 1. NOTE During the delayed time, before the bread making cycle commences, ensure the surrounding temperature of the ingredients and baking chamber is not too hot or too cold. NOTE When using the Delay Start feature, we recommend layering ingredients in the bread pan in the order listed in the recipe, making a small hollow in the center of the flour ensuring the hollow does not touch the water, salt or sugar layer then placing the yeast in the hollow.
NOTE The modified temperatures and times will not be stored in the memory of the bread maker. NOTE Phases can only be modified if they are already applicable to a setting.
TIP We recommend that for your own reference, you record the custom recipe number and recipe, along with a log of the temperatures and times in the charts provided at the end of this booklet, page TIP Phases can only be modified if they are already applicable to a setting.
If, for some reason, you would like to include or modify a phase that is not applicable to a setting, select the WHOLE WHEAT setting and use it as a base to program your custom recipe setting. Modifying a Programmed Custom Recipe There are 9 custom recipe spaces for you to program. Tips for Better Bread Making Measuring and Weighing Ingredients With bread machine baking, the most important step is accurately measuring and weighing ingredients.
NOTE The recipes in this instruction booklet were developed using American imperial weights and measurements. Liquid Measuring Cups For liquid ingredients, use transparent plastic or glass liquid measuring cups with the measurements marked clearly on the side.
Dry Measuring Cups and Spoons For dry ingredients, use nested plastic or metal dry measuring cups and spoons. Weighing Scales For consistent results it is recommended to use weighing scales if possible as they provide greater accuracy than measuring cups. Tips for Better Bread Making Measuring ingredients when developing your own recipes Use these tips to make developing or adapting a recipe easier.
An unflavored, crushed Vitamin C tablet or Vitamin C powder can be used as a bread improver and added to the dry ingredients. Baking powder can be substituted in place of baking soda. EGGS Eggs add flavor, richness and tenderness to bread.
TIP Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes. FATS Fats, such as unsalted butter, olive oil or vegetable oil, add taste, texture, moisture and enhanced keeping qualities to breads. The Vital Ingredients Keep flour in a secure, airtight container.
All-Purpose Flour All-purpose flour can be bleached or unbleached, we recommend the unbleached variety. Rye flour Rye flour is a low protein gluten flour traditionally used to make Pumpernickel and Black breads. Self-Rising Flour Self-rising flour is not recommended for bread machine baking as it contains leavening ingredients that interfere with Whole Wheat Flour Whole wheat flour is milled from the entire wheat kernel, hence it contains all the bran, germ and flour of the whole wheat grain.
TIP Whole wheat flour with low protein gluten can be improved by adding vital wheat gluten see below. Vital Wheat Gluten Vital wheat gluten is manufactured from wheat flour that has been treated to remove most of the starch, leaving a flour with very high protein content. Adding vital wheat gluten can improve the structure, increase volume and lighten texture when using a low protein, all-purpose, whole wheat, rye or stone ground flour.
The Vital Ingredients As a general guide: 2. Egg Glaze Use 1 egg white or 1 whole egg plus 1 tablespoon of water. Melted Butter Crust Brush melted butter over just-baked bread for a softer, more tender crust. Milk Glaze Brush milk or cream over just-baked bread for a softer, shiny crust. MILK Milk enhances the flavor and increases the nutritional value of bread. Dry milk fat-free or regular is convenient and enables you to use the Delay Start feature. SALT Salt is an important ingredient in yeast bread recipes.
SUGAR Sugar provides food for the yeast, sweetness and flavor to the crumb and helps brown the crust. Follow these steps if you are unsure of the freshness of your yeast. A thermometer is the most accurate way to determine the correct liquid temperature, however if unavailable, the tap water should be warm but not hot to the touch. Xanthan Gum Xanthan gum is a thickening agent used in gluten free baking to add volume and act as a binder to retain moisture. Cleaning the Stainless Steel Housing 1.
NOTE Never immerse the stainless steel housing in water or place in the dishwasher. Ensure the bread maker is completely cool then gently rub a soft, damp sponge or cloth along the length of the heating element. Cleaning the Lid 1. NOTE Never immerse the lid in water or place in the dishwasher.
Related product manuals. Why doesn't my bread rise? This is probably related to the yeast. Too little yeast has been added or the yeast that has been used is too old. How come the bread has a different shape and height every time? The shape of the bread depends on many factors such as the quantity and quality of the ingredients used but also on the ambient temperature.
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