How To Use

1. Rotate the Baking pan anti-clockwise and pull upwards out of the appliance to remove from the Main unit. 
2. Push the Kneading blade onto the drive shaft in the baking pan. Ensure it is firmly in place.
3. Carefully measure the ingredients and add to the Baking pan, in the order listed in the recipe. 
4. With your finger, make a small indentation on one side of the flour. Add yeast to the hole and ensure it does not come into contact with the liquid ingredients or salt. 
IMPORTANT: Use tepid water (21-28°C). When adding the yeast, ensure it does not come into contact with the water, or it will activate. 
5. Put the Baking pan back into the Main unit by rotating the Baking Pan clockwise and ensure it is positioned securely. 
6. Close the lid and plug the Bread Maker into the mains outlet. The Bread Maker will automatically default to the Regular program 1. 
7. Select the desired program by pressing the Menu Button. Every time you press the button you will hear a beep to confirm. 
8. Choose the desired crust colour by pressing the Colour button. 
9. Press the Gram button to choose between loaf sized. 
10. If you wish to delay the start time, set the time delay by using the ‘+’ & ‘-’ buttons. You can delay between 10 minutes and 13 hours. The displayed time includes baking time.

1. REGULAR 
This program is suitable for baking white or brown breads, which largely consist of wheat or rye flour. The bread will have a compact consistency. 

2. FAST 
This program is for kneading, rise and baking loaf in a quicker time than the Regular setting. However, the bread baked on this setting is usually smaller with a more dense texture. 

3. FRENCH 
This program is suitable for baking fluffy breads made from finely ground flours. The bread will be fluffy with a crispy crust. 

4. EXPRESS 
The times for kneading and baking as well as the rise time are greatly reduced in the Express program. This program is only suitable for recipes that do not require any strong flour types or other heavy ingredients. The bread will be smaller and less airy than breads made with other programs. 

5. WHOLE WHEAT 
This program is suitable for processing strong flours such as wholemeal wheat flour or wholemeal rye flour. The bread will have a heavy and compact consistency. 

6. CAKE 
Use this program to bake cakes according to your own recipes or cake mixes. 

7. DOUGH 
This program is for yeast dough for bread rolls, pizza or other pastries. A timer program is possible within this function. The program includes kneading and rising phases. 

8. BAKE 
If bread baked on a different program is too light or not baked through, use this program for additional baking. You can also bake ready-made dough with this program. The bread will be kept warm for nearly an hour after the end of the baking operation. This prevents the bread from becoming too moist. 

9. SWEET 
This program is suitable if you would like to add additional sugar or ingredients such as fruit juice, dried fruit, coconut flakes, raisins or chocolate to your bread. The program provides a fluffy, airy bread. 

10. JAM 
This program is used to make jam, marmalade and other fruit-based spreads. See included recipes for detailed instructions. 

11. MIX/STIR 
This program is for kneading dough only. 

12. GLUTEN FREE 
Gluten free flours and baking mixes have different rise properties and need more time to absorb fluids. This program has extended rise and baking times, so it is suitable for breads made with gluten free flour or gluten free baking mixes. 

13. YOGHURT 
This program can make yoghurt from cow or soy milk. 

14. HOMEMADE 
This program allows you to take full control of the baking process. You can adjust the times for kneading, rising, baking and keeping warm.