User manual PRIMA ABM8

[. . . ] page 1 Home Bakery Home Bakery Instruction Manual & Recipes ABM 8 www. prima-international. com 2001 ABM8 rev. 0 page 2 Home Bakery Use your loaf! Please read the instructions START HERE INTRODUCTION Your Prima Home Bakery is the result of Prima's many years of experience with bread making machines. Whether you have never made bread before or if you have made your own bread for years, the information in this booklet is essential if you are to obtain the best from your machine. There are a number of key differences between manual bread making and machine bread making. It is best to approach the subject without any pre-conceived ideas or expectations. [. . . ] If you are using whole meal, brown or bread flour from other sources, you may obtain better results with the WHEAT setting as this provides the extra kneading required to release the gluten. 3. If you use warm water the yeast may be exhausted before the rising process is complete. Be extra careful that the yeast does not come into contact with the water before the mixing process starts. Use a new sachet every time. · MY LOAF DID NOT RISE! 22. 2 Many of the reasons why bread doesn't rise are outlined above. If you feel that the yeast should be increased then only add an extra ½ tsp. · THE LOAF ROSE TOO HIGH AND STUCK TO THE LID!22. 3 Usually caused by too much yeast, too much water or flour, or forgetting to add the salt. Salt keeps the yeast in check ­ without it the yeast can cause the loaf to overrise. Remember: Nothing the machine does will prevent good dough from rising properly 2001 ABM8 rev. 0 Page 21 Home Bakery · CLEANING 23 Bread Pan & Kneading Blades The most important thing when cleaning your Home Bakery is to keep the non-stick coating of the bread pan and kneading blades in good order. Never use metal utensils to remove loaves, cakes or jam from the bread pan, as this will damage the non-stick coating. Avoid using strong detergents and don't put the pan or kneading blades in the dishwasher. The strong detergent used in dishwasher tablets or liquids can damage the non-stick coating in the long term. If you can get away with just using water to clean the pan then just use water. After making a loaf a simple wipe round the pan with a damp cloth should be sufficient. If necessary, you can part fill the pan with water and leave it to soak for an hour (but no longer) to release any stubborn dough/bread fragments. After making a cake or jam it is very likely that the bread pan will need to be soaked. However, avoid immersing the whole pan in water as this may damage the seals under the kneading blade shafts. The best method is to simply fill the pan with water, leave to soak for an hour then wipe round with a cloth. Jam can be particularly stubborn so use hot water and a tiny amount of washing up liquid if absolutely necessary. The oven Since most of the ingredients are loaded into the bread pan away from the oven it should not need to be cleaned too often. However, if you have an accidental spill or overflow, wait for the oven to cool completely then wipe round with a damp cloth moistened with a mild detergent solution then wipe dry. The Machine A simple wipe with a cloth moistened in a mild detergent solution should be sufficient. IN ALL CASES ALWAYS ENSURE THAT THE MACHINE IS COLD AND DISCONNECTED FROM THE MAINS SUPPLY BEFORE CLEANING 2001 ABM8 rev. 0 Page 22 Home Bakery · RESOURCES 24 Barbara's Kitchen For further information about the Gluten Free recipes used in this book contact: Barbara's Kitchen. Wrights Bread Mixes All of Wrights bread mixes give excellent results in the ABM6. [. . . ] On completion of the baking time ­ remove the loaf tin from your machine and leave to cool slightly on its side on a wire tray to become cold before slicing. large or 2 small mashed bananas large eggs at room temperature (beaten) ozs melted butter or allowed margarine tsp cider vinegar if allowed tbs molasses/treacle cups of warm water ­ hand hot packet of dried yeast (2 ¼ tsp) 2001 ABM8 rev. 0 Page 42 Home Bakery Carrot and pineapple bread Dry ingredients 2 ½ ½ 2½ 1 ¼ ¼ 1 1 cups white rice cup tapioca starch flour cup potato starch flour tsp xanthan gum tsp salt cup powdered milk cup sugar tsp gluten-free mixed spice tsp gluten-free cinnamon Wet ingredients 1 cup finely grated carrot ½ cup crushed unsweetened pineapple (tinned) plus juice 2 large eggs at room temperature (beaten) 3 ozs melted butter or allowed margarine/oil 1 tsp cider vinegar (if allowed) 1 1/3 cups warm water (hand hot) 1 packet of dried yeast (2 ¼ tsp) Method Mix all the wet ingredients together and place in the bread pan of your bread machine. Gently mix all the dry ingredients together (except the yeast) and place on top of the wet ingredients sprinkle the yeast on top of the dry ingredients use BASIC or RAPID programme with your choice of crust setting. On completion of the baking time ­ remove the loaf tin from your machine and leave to cool slightly before removing the loaf. [. . . ]