manual bread maker

8/9/2019 MANUAL bread Maker

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Fastbake breadmakerPlease read and keep these instructions

g etting the b es t fro m yo urne w b read m aker...

Accurate measuring is essential

It is essential to measure ingredient quantities carefully, even slight

changes may effect loaf quality

Yeast content

If loaf rises too high and then collapses ensure the ingredients were

measured accurately. If prob lem persists, reduce yeast by half a

teaspoon

wa r r a n t y


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2

Important safety instructions

The use of a ny electrica l a pplia nce requires the

follow ing o f ba sic co mmon sens e s a fety rules.

P rima rily there is da ng er of perso na l injury and

secondly the danger of damage to property and the

a pplia nce . Thes e a re indica ted in the text by the

following two conventions:WARNING: Danger of personal injuryIMPORTANT: Da ma g e to the a pplia nce

In addition we offer the following essential safety

advice.

Location

• Alwa ys locate your appliance aw ay from the edge

of a wo rktop.

• Ensure that the appliance is used on a firm, flat

surface.

• Do no t us e o utd oo rs .

Mains lead

• The mains lead should reach from the socket to

the base unit without straining the connections.

• Do not let the mains lead hang over the edge of a

worktop where a child could reach it.

• Do not let the lead run across an open space e .g .

between a low s ocket and table.

• Do not let the lead run across a cooker or toaster

or other hot area w hich might da ma ge the c ab le.

Your safety

• WARNING: Do not touch hot surfaces. Us eoven mitts or oven gloves when removing the hot

bread pa n. Do not cover the stea m vent openings

under any circumstances.

• WARNING: Avoid contact with moving parts.• To protect against electrica l shock, do not

immerse co rd or plug in w a ter or other liq uid.

• Extreme caution must be observed when moving

a n applianc e w ith hot contents.

• Do not use breadmaker for storage purposes nor

insert any utensils, a s they ma y crea te a fire or

electric shoc k haza rd.

• Do not use use the appliance with wet or moist

hands.

Children

Never allow a child to operate this appliance.

Children are vulnerable in the kitchen particularly

when unsupervised a nd if a pplia nces are be ing use d

or cooking is being carried out.Tea ch c hildren to be a wa re of da ngers in the

kitchen, warn them of the dangers of reaching up to

area s where they ca nnot see properly or should not

be reac hing.

Other safety considerations

• If the mains lead of this a ppliance is da maged do

not use it. The lea d ma y only be replac ed b y

Ltd or an agent of the company,

since special purpose tools are required.

Telephone helpline for a dvice .

• The use o f accessory a t tachments no trecommended by the manufacturer may cause

da mag e to the bread maker.

• Do not place the appliance on or near heat

sources such a s ga s or electric stove ovens, or

burners.

• To avoid da maging the appliance, do not place

the baking pan or any object on top of the unit.

• Do not clean with scouring pads . Do not wash the

ba king pa n, knead ing b la de mea suring c up or

spoon in a dishwasher.

• Keep the appliance and the ca ble awa y from heat ,

direct sunlight, moisture, sharp edges and the like.• The ba king pa n must be in pla ce prior to sw itching

on the a pplia nce.

• Alwa ys remove the plug from the socket whenever

the mahine is not in use, when attaching

accessory parts, cleaning the machine or

whenever a disturba nce o cc urs. P ull on the plug,

not the ca ble.

Lloyd

Lloyd


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3

Contents

Operating instructions

Importa nt s a fety ins truc tions 2

Introduc tion 4

B efore firs t use 4

Electric a l req uirements 4About this brea dma ker 4

About the rec ipes 4

Components 5

Contro l panels buttons , d isp lay and functions 6

P rogra m descriptions 7

Us ing your brea dma ker 8

Us ing the timer 9

B eeper 9

P ow er interuption 9

S lic ing a nd s toring brea d 9

Ca re a nd c lea ning 10

S toring the unit 10Know your ing redients 11

Mea suring ingredients 12

Ing redient tempera tures 13

Crea ting your ow n yea s t brea ds 13

S pec ia l g la zes for yea s t brea ds 13

Other tips 13

Recipes

Basic breads

B a s ic w hite brea d 14

S oftg ra in brea d 14

B row n loa f 14Ita lia n herb brea d 14

C heese &onion brea d 14

Ra is in brea d 14

S un-dried toma to loa f 14

Ma lt loa f 15

French bread 15

Wholewheat breadsWholew hea t brea d 15

G ra na ry loa f 15

Quick setting

B a na na a nd nut brea d 15

P orridg e oa ts brea d 15

Sweet

Mixed fruit loa f 15

C hocola te brea d 16

IFa s tba ke sma ll w hite 16

I I

Fa s tba ke la rge w hite 16

Dough recipes

White brea d rolls 16

Wholew hea t brea d rolls 16

Hot c ross buns 16

P izza ba se 17

JamsMa rma la de 17

Ra spberry a nd a pple 17

Cake recipesS ta nda rd ca ke mix 17

Mixed fruit ca ke 17

Sandwich

S a ndw ich loa f 18

S oftg ra in s a ndw ich loa f 18

Further information

B a king cyc le times 19

Need help? (q ues tions a nd a nsw ers ) 20

Troubleshooting 22

Ultrabake

Ultrabake

In case of any queries relating to ingredients/ recipes, pls feel free to contact our Customer Care TollFree: 1800-1020-666.

*


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4

Electrical requirements

Chec k tha t the voltag e on the rating pla te of your

appliance corresponds with your house electricity

supply which must be A.C. (Alternating Current).

If the so cket outlets in your home a re not suitab le

for the plug supplied w ith this a pplia nce , the plug

should be removed a nd the a ppropria te one fitted.

Note: The plug removed from the ma ins lea d, if

severed, must be destroyed as a plug with bared

flexible cord is hazardous if engaged into a live

socket outlet.

WARNING: THIS APPLIANCE MUST BE EARTHED.S hould the fuse in the 1 amp plug require

changing a 1 amp BS 1362 fuse must be fitted.

About this breadmaker

About the recipes

• It has two s ettings to make a s mall 680g (1.5lb) or

large 907g (2lb) loaf (approx weight - depends on

recipe).

• A Fruit and Nut beep signals when extra

ingredients c an b e a dded so they don’t get

chopped by the kneading blade.

• The 1.5lb sett ing can be used to make a 1lb loaf

for some of the recipes.

The rec ipes in this bo oklet ha ve b een tho roughlytested to ensure best results. Recipes ha ve been

created by home economists specifically for this

mac hine and may not produce a cc eptab le results in

other s imila r ma chines.

• Alwa ys a dd ingredients in the order they are listedin the recipe.

• Accurate measuring of ingredients is vital.Do not use larger amounts.

Before first use

Introduction

The sme ll of homema de b read wa fting a round the

home is o ne of those g reat smells. B rea d, fresh out

of the oven, with melting butter is a memorable taste

se nsa tion. The a utoma tic breadmaker ca n

create that experience every morning.

There's very little effort on the pa rt of the ba ker,

because the breadmaker is a sophisticated appliance

with a computer memory that does all the work for

you.

It’s a s simple a s one-two -three.

1 P ut in the ingredients.2 S elect program from the menus and press sta rt.3 Wa it for your brea d.

But do n't stop a t ba king b rea d in this a pplianc e.

Besides being able to do all kinds of specialitybread s, including w holew heat, you c an a lso prepa re

doughs for bread rolls, pizza , ca ke and ja m.

Everything is easy and tastes homemade - because it

is.

Before first use, plea se take a few minutes to rea d

this instruction book and to find a place to keep it

handy for reference. Pay particular attention to the

safety instructions.1 Carefully unpack the breadmaker and remove all

pac ka ging materia ls.

2 Remove a ny dust that may have a cc umulatedduring packing

3 Wipe the baking pan, kneading blade and outsidesurfa ce o f the bread maker with a c lea n, da mp

cloth. The brea d pa n is non-stick coa ted. Do not

use scouring pads or any abrasives on any part of

the breadma ker.

4 For first time use use oil, butter or margerine togrease the bread pan a nd ba ke empty for about

10 m inutes (se le c t the p ro g ram ).5 Clean once mo re.6 Place the kneading blade on the axle in the baking

pan.

In manufacture it is necessary to lightlygrease some part s of the appliance. This mayresult in the unit emitting some vapour whenfirst used, this is normal.

5

5

Lloyd

Bake


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Components

5

Know your bread maker


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Control panel buttons, display & functions

Function Introduction


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Program descriptions

1 Basic white (3:00 and 2:53)For white and brown bread. Also for flavoured

breads with added herbs and raisin.

2 French (3:50 and 3:40)

For the baking of light weight bread such asfrench b rea d w hich ha s a crisper crust a nd light

texture.

3 Wholewheat (3:40 and 3:32)For the baking of bread containing significant

a mounts of w holewhea t. This setting has longer

preheat time to allow the grain to soak up the

wa ter a nd expand . It is not a dvised to use the

delay timer as this ca n produce po or results.

4 Quick (1:40)For white bread that is required in a shorter time.

Bread baked on this setting is usually smaller witha dens e texture.

5 Sweet (2:55 and 2:50)For the ba king of s wee t type bread which gives a

crisp er crust tha n on ba sic s etting. The crisp er

crust is produce d by the sug ar ‘burning’.

6 (0:58)For preparation of a 1.5lb white loaf in a reduced

time period. Loa ves ma de o n this setting c a n be

shorter and the texture more moist.

7 (0:58)For preparation of a 2lb white loaf in a reduced

time period. Loa ves ma de o n this setting c a n be

shorter and the texture more moist.

8 Dough (1:30)This se tting o nly ma kes the d ough a nd w ill not

ba ke the final brea d. Remove the d ough a nd

shape it to make bread rolls, pizza, etc. Any

dough c a n be prepared on this s etting. Do not

exce ed 1kg (2lb) of co mbined ingredients.

9 Jam (1:20)Use this setting for making jam from fresh fruits

and marmalade from S eville orang es. Do not

increase the quantity or allow the recipe to boil

over the pan into the baking chamber. Should this

happen, s top the mac hine immediately. Removethe pan carefully, allow to cool a little and clean

thoroughly.

10 Cake (2:50)This s etting w ill mix ing redients a nd the n ba ke for

a preset time. It is required to mix two groups of

ingredients in bowls before adding to the

breadmaker (see cake recipes).

11 Sandwich (3:00 and 2:55)This is to b a ke light te xture b read but w ith a so fter

but thicker crust.

12 (1:00)This setting is b a ke only a nd c a n be used to

increas e the ba king time on s elected settings . This

is especially useful to help ‘set’ jams and

marmalade. When started the default time is 1

hour (1:00) minimum and counts down in 10

minute intervals. You will have to manually switch

this off by pressing the stop button, when you

have co mpleted the proce ss . It is

a dvised that you c heck the condition of the bread

or ja m a fter 10 minutes a nd a t 10 minute intervals.

Pressing ▲ increa se s the time in increments of 10minutes.

When se lec ting stra ight a fter a nother

program, if the mess a ge H:HH is displayed, open

the lid, remove the pan and allow to cool for 10

minutes. When cool, replace the baking pan and

its contents, set program and press start.

Ultrabake I

Ultrabake I I

Bake

Bake

Bake


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8

Using your breadmaker

1 Take out the panOpen the lid a nd remove the pa n by lifting the

ha ndle, turning a nti-cloc kwise a nd lifting out.

Place on the work surface. It is important that the

pa n is filled with ingredients o utside the ma chine

so that a ny a cc identa l spilla ge is not ignited b ythe heating elements.

2 Attach the bladeAttac h the knead ing b la de to the s haft by pushing

on.

3 Measure ingredientsMeas ure the ingredients req uired and ad d them a ll

into the pan in the order listed. See later section

‘Measuring your ingredients’).

• When ad ding the yea st to the ba king pa n, takeca re that the yeas t does not come into contact

w ith the w a ter or any o ther liq uid, a s it w ill sta rt toactivate immediately.

• Use tepid water 21-28ºC.

4 Put pan back inP la ce the ba king pa n ba ck in the brea dma ker,

turning c loc kwise to lock into plac e. C los e the lid.

5 Plug inP lug into the pow er supply. The b read ma ker will

automa tica lly be se t to bas ic bread menu and normal

time.

• Everytime you press a button you will hear a beep toconfirm.

6 Select programChoose the desired setting from the list by

pressing the Menu button.

7 Select weightP ress Loaf s ize button to choose b etween sma ll

or la rge.

8 Select colourChoos e d esired c rust c olour by pressing Colour

button.

9 Select the delay timeIf you wish the bread to be rea dy later, set the

time delay now , a s d esc ribed in next section.

10 StartP ress the Sta rt S top button to s tart the mac hine. The

remaining time will count down in one minute

increments.

11 ProgressThe brea dm a ker w ill a utoma tica lly proce ed throug h

the programmed stag es a s s hown in the ‘Baking

cycle times’ section. If the breadmaker has a

program selected that has a s econd kneading

proces s, b eeps sound to inform that fruits a nd/ornuts may be ad ded.

• It is possible that s team will esca pe through the vents

during baking, this is normal.

12 Finish

When the program is co mpleted and the bread is

baked the display s hows 0:00 and the bee per will

sound.

13 Keep warmThe keep w a rm function w ill circula te ho t a ir for a

further 60 minutes o n mos t s ettings (se e ‘B a king

cycle times’ section). For best results, remove thebaking pan and loaf within this period or when the

initia l prog ram is c ompleted. 10 bee ps will be

heard when the keep warm period is finished.

14 Remove the foodP ress S top. Open the lid.

WARNING: Use oven gloves when removingthe baking pan (taking care as it is very hot).

15 Turn out the breadAllow the b read to c ool in the pa n for 15 minutes,

then turn the pan upside d ow n and ta p the breadfrom the pan onto a rack to cool. Fill the pan with

warm water immediately to prevent the blade from

sticking to the shaft.

• Occa sionally the kneading blad e will sta y in the

loaf. Wait until the loaf is cool and then remove

the blade with a w ood en or plas tic utensil to a void

da mag e to the non-stick surfac e.

16 Always unplug the appliance after use.

• Do not open the lid whilst the breadmaker is

operating as this will affect the quality of the

brea d, es pec ia lly its a bility to rise properly. Only

open the lid w hen the recipe needs you to a dd

additional ingredients, see recipes.

Room temperature noteThe brea dm a ker w ill w ork well in a w ide rang e of

temperatures, but there could be a difference in loaf

size between a very wa rm room a nd a very cold

room. We recomend the room temperature should be

betw een 15ºC a nd 34ºC.


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Using the timer

Use the timer when you wa nt the bread ready

later, or in the morning. A maximum of 13 hours can

be set. Check if function is available by consulting

‘Baking cycle times’ section. Do not use this functionwith recipes that use perishable ingredients such as

egg s, fresh milk, s our crea m, or chees e.

1 Decide w hen you wa nt the bread to be ready a ndcalculate the difference in time btween now and

then. For example, if you wa nt a loa f at 8am, a nd

it is now 7.30pm, the differenc e is 12 1/2 hours.

2 Enter this time b y pres s ing ‘Time ▼’ a nd ‘Time ▲’buttons. Arrows will move time up or down in 10-

minute increments. After you have pressed Start,

the colon (:) will flash.

• If you have selected the wrong t ime press stop for

2 sec ond s. The timer will go ba ck to the prog ram

time, repeat s tep 1 and 2.3 The timer dela y is up to a ma ximum of 13 hours.

This is whe n the b read will be read y to remove

from the ma chine, see pag e 8 item 14 ‘Remove

the food’.

Beeper

The bee per sounds :

• w h en pre ss ing an y but to n;

• during the second kneading cycle of certain

programs to indicate that cereals, fruit, nuts or

other ingredients can be added;• when the program fin ishes ;

• when keep warm fin ishes .

Power interuption

After a brief power supply failure

• if the program has not yet reached rise 1, press

Start and the program will continue using the

a utomatic repea t function;

• if it has gone beyond this point, the process must

be sta rted from the very b eg inning. The

ingredients w ill have to be d isc arded a nd you

must start again with fresh ingredients.

Slicing and storing bread

For bes t results place bread on a wire rack a nd

allow to cool for 15-30 minutes before slicing.

Us e a n electric knife or a sha rp knife w ith a

serrated blade for even s lices .Store unused bread tightly covered in a plastic

ba g a t room temperature for up to three da ys. If

weather is hot and humid, store in the refrigerator

overnight.

For longer storage (up to one month), place bread

in a tightly co vered c onta iner in the freezer.

If you s tore the b read in the refrige rator, leave it

out to b ring it to room te mperature be fore serving.

Since homemade bread has no preservatives it

tends to dry out and become s tale faster than

commercially ma de b rea d.

Leftover slightly hardened bread may be cut into

1.3 cm (half inch) or 2.5cm (1 inch) cubes and used infavourite recipes to ma ke c routons, b read pudding,

or stuffing.


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Care and cleaning

1 Caution: To prevent electrical shock, unplugthe unit before cleaning.

2 Wait until the breadmaker has cooled.• IMPORTANT: Do not immerse or spla sh either the

bod y or lid in a ny liq uid a s this may ca useda mag e a nd/or electric shoc k.

3 Exterior: Wipe the lid and outer body of the unitwith a da mp cloth or slightly da mpened s ponge.

4 Interior: Use a damp cloth or sponge to wipe theinterior of the brea dma ker.

5 Ba king pa n: Clea n the ba king pa n with wa rmwa ter, soa p is not necess a ry. Avoid sc ratching the

non-stick s urfac e. Dry it thoroughly b efore plac ing

it back in the baking chamber.

• Do no t wash the baking pan, measuring cup,spo on or knead ing b lad es in the dishw a sher.

• Do not soak the baking pan for long periods a s

this could interfere with the working of the drive

shaft.

• If the paddle becomes stuck in the bread pan,

pour hot water over it and allow to soak for 30

minutes. This w ill ena ble yo u to remo ve the

pa dd le more ea sily.

• Be s ure the appliance is c ompletely cooled before

storing a wa y.

Do not use any of these when cleaning• P a int thinne r

• B enzine

• S teel w ool pa d s

• P o lis hing p ow d er

• C he mic a l d us tc lo th

Special care for the non-stick finish

Avoid d a mag ing the coa ting. Do not use meta l

utensils such as spatulas, knives or forks.

The c oa ting ma y c hang e c olour after long use,

this is only ca used by moisture a nd s tea m a nd w ill

not affect the performance of the unit or quality of

your bread .

The hole in the c entre of the knea ding b la de

shoud be cleaned, then add a drop of cooking oil

a nd replac e it on the spindle in the ba king pa n. This

w ill prevent s ticking of the blad e.

• Keep all air vents and openings clear of dust .

Storing the unit

B e s ure to dry a ll pa rts be fore storing including

wiping any moisture from the viewing window. Close

the lid and do not store anything on top of the lid.


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Liquids/milk

Liquids such as milk or a combination of

pow dered milk a nd w ater, ca n be used when ma king

bread. Milk will improve flavour, provide a velvety

texture and soften the crust, while water alone will

produc e a crisp ier crust. S ome liq uids ca ll for juice(orange, a pple, etc) to be a dd ed a s a flavour

enhancer. Note: For most recipes we suggest the use of dry skimmed m ilk.

Eggs

Egg s ad d richness an d a velvety texture to b read

doug hs and cakes.

Sunflower oil

‘Shorte ns’ or ten derises the te xture of yea st bread s.

Butte r or marga rine can be used a s a substitute. If

butter or margarine is used direct from the refrigerator

it should be softened for easier blending during themixing cycle.

Baking powder

Baking po w der is a ra ising a ge nt used in cakes. This

type of raising a g ent d oes not req uire rising time

befo re ba king as the chemical reaction w orks when

liq uid ingredients are a dded .

Bicarbonate of soda

Bicarbona te of soda is ano ther raising ag ent not to

be confused or substituted for baking powder. It also

does not require rising time before baking as thechemical reaction w orks during t he b aking p rocess.

Measuring ingredients

The key and mos t important s tep w hen using yo ur

breadmaker is measuring your ingredients precisely

and accurately. It is extremely important to measure

ea ch liq uid a nd dry ingredient properly o r it c ouldresult in a p oor or una cc epta ble ba king result. The

ingredients must a lso be a dd ed into the ba king pa n

in the o rder in w hich they a re given in ea ch recipe.

Liquid and dry measurements are done somewhat

differently and are as follows:

Liquid m easurement s

Use the cup provided. When reading amounts, the

mea suring c up must be pla ced on a horizontal fla t

surfac e a nd viewed a t eye level (not on a n a ngle). The

liquid level line must be aligned to the mark of

mea surement. A ‘guess tima te’ is not g ood enough a s

it could throw out the critical balance of the recipe.

Dry measurementsDry mea surements (es pec ia lly flours) must be

do ne using the me a suring c up provide d. The

mea suring cup is ba sed on the America n sta nda rd 8

fluid oz cup - British cup is 10 fluid oz. Dry measuring

must be done by gently spooning ingredients into the

measuring cup and then once filled, levelling off with

a knife. Scooping or tapping a measuring cup will

pack the ingredients and you will end up with more

tha n is required. This extra a mount c ould a ffect the

ba la nce of the recipe. Do no t s ift the flour, unles s

stated.

When me a suring sm a ll amounts of d ry or liq uid

ingredients (ie yeast, sugar, salt, powdered milk,

honey, mola ss es) the measuring spoon w hich isprovided must be used. Measurements must belevel, not heaped as this small difference could throw

out the critical balance of the recipe.

12


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Recipes

All of the follow ing rec ipes use this sa me g eneral

method:

1 Measure ingredients into baking pan.2 Use tepid water 21-28ºC.3 Inse rt ba king pa n s ec urely into unit, c los e lid.

4 S elect a ppropria te 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 b rea d if neces sa ry).

8 Allow to cool before slicing.This method is mod ified by notes , if ap plica ble, a t

the end of ea ch recipe.

1 Recipes for basic breads

Basic white bread1 lb* 11/2 lb 2 lb

Water 3/4 cup 11/8 cup 11/2 cups

Skimmed milk pow der 2 t bsp 21/2 t bsp 4 t bsp

Sunf low er o il 2 t bsp 21/2 t bsp 4 t bsp

Sugar 11/4 tbsp 21/4 t bsp 3 t bsp

Sa lt 1 t sp 11/4 t sp 2 tsp

Strong w hite brea d f lour 2 cups 3 cups 4 cups

Fa st a ct ion yea st 1 t sp 11/4 t sp 11/4 t sp

Use set t ing 1 Ba sic 1 Ba sic 1 Ba sic*Use 11/2 lb loa f size setting f or 1 lb loaf

Softgrain bread

11/2 lb 2 lb

Wa t er 11/8 cup 11/2 cups

Skimmed milk pow der 21/2 tbsp 4 t bsp

Sunf low er o il 21/2 tbsp 4 t bsp

Sug a r 21/4 tbsp 3 t bsp

Salt 1/4 t sp 2 tsp

St ro ng w hit e so ft gra in brea d flo ur 3 cups 4 cups

Fa st a ct ion yea st 11/4 t sp 11/4 t sp

Use set t ing 1 Ba sic 1 Ba sic

Brown loaf1 lb* 11/2 lb 2 lb

Water 3/4 cup 1 cup 11/2 cups

Skimmed milk pow der 11/2 tbsp 2 t bsp 3 tbsp

Sunf low er o il 11/2 tbsp 2 t bsp 3 tbsp

Sug a r 21/2 tbsp 21/2 t bsp 4 t bsp

Sa lt 1 t sp 11/4 t sp 2 tsp

Strong brow n brea d f lour 2 cups 3 cups 4 cups


Use set t ing 1 Ba sic 1 Ba sic 1 Ba sic

*Use 11/2 lb loa f size setting f or 1 lb loaf

Italian herb bread11/2 lb 2 lb

Wa t er 11/8 cup 11/2 cup

Skimmed milk pow der 21/2 t bsp 3 t bsp


Sug a r 21/

4 t bsp 21/

2 tbspSa lt 11/2 t sp 2 tsp

St rong w hit e brea d f lour 3 cups 4 cups

Dried ma rjo ra m 11/2 t sp 2 tsp

Dried ba sil 11/2 t sp 2 tsp

Dried thyme 11/2 t sp 2 tsp



Cheese & onion bread11/2 lb 2 lb

Wa t er 1 cup 11/4 cup

Skimmed milk pow der 2 t bsp 21/2 tbsp

Sug a r 1 t bsp 2 t bsp

Salt 1/2 t sp 1 t sp

Onion g ra nules 11/2 tbsp 2 t bsp

Ma t ure g ra t ed chedda r cheese 1 cup 11/2 cups




Raisin bread11/2 lb 2 lb


Skimmed milk pow der 3 t bsp 4 t bspSunf low er o il 3 t bsp 4 t bsp

Sug a r 2 t bsp 3 t bsp

Sa lt 11/2 t sp 2 t sp

Cinnamon 3/4 t sp 1 t sp


Fa st a ct ion yea st 11/2 t sp 2 t sp

Raisins* 5/8 cup 3/4 cup


* Add t he fruit w hen the b eeper sound s.

Sun-dried tomato loaf11/2 lb 2 lb

Wa t er 1 cup 11/3 cups



Sa lt 11/4 t sp 11/2 t sp

Dried mixed herbs 11/2 t sp 2 t sp



Sun-dried toma to es 3/8 cup 1/2 cup


14


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15

M alt loaf11/2 lb 2 lb

Wa t er 1 cup 11/4 cup

Sa lt 1 t sp 1 tsp

Sunf low er o il 2 t sp 3 tbsp

Bla ck t rea cle 11/

2 t bsp 21/

2 tbspMa lt ext ra ct 2 t bsp 3 tbsp

Pla in f lour 3 cups 4 cup

Fa st a ct ion yea st 1 t sp 11/4 t sp

Sultanas* 1/2 cup 3/4 cup


* Add the fruit when the beeper sounds

2 Recipes for french bread

French bread1 lb* 11/2 lb 2 lb

Water 3/4 cup 1 cup 11/4 cup

Skimmed milk pow der 11/2 t bsp 2 tbsp 21/2 tbsp

Sugar 3/4 tbsp 1 tbsp 11/4 tbsp

Sa lt 1 t sp 1 tsp 11/4 t sp

Sunf low er o il 1 t bsp 1 tbsp 11/2 tbsp

St rong w hit e brea d f lour 2 cups 3 cups 4 cups

Fa st a ct ion yea st 1 t sp 1 tsp 11/4 t sp

Use set t ing 2 French 2 French 2 French

*Use 11/2 lb loa f size setting f or 1 lb loa f

3 Recipes for wholewheat breads

Wholewheat bread

1 lb* 11/2 lb 2 lb

Water 3/4 cup 11/8 cup 15/8 cup

Skimmed milk pow der 1 t bsp 11/2 t bsp 3 t bsp

Sunf low er o il 11/2 t bsp 2 tbsp 3 t bsp

Brow n sug a r 2 tbsp 21/2 tbsp 31/2 tbsp

Sa lt 1 t sp 11/4 t sp 11/2 t sp

St ro ng w h ole me al b rea d flo ur 2 cups 3 cups 4 cups


Vit a min C t a b let (crushed) - 1x100mg 1x100mg

Use set t ing 3 Wholew hea t

*Use 11/2 lb loa f size setting f or 1 lb loa f

Granary loaf11/2 lb 2 lb


Skimmed milk pow der 2 t bsp 3 tbsp

Sunf low er o il 2 t bsp 3 tbsp

So f t b row n sug a r 21/2 tbsp 5 tbsp

Sa lt 11/4 t sp 2 tsp

Gra na ry ma lt ed bro w n b rea d flo ur 3 cups 4 cups

Fa st a ct ion yea st 11/4 t sp 1 tsp

Vit a min C t a b let - 1 x 100mg

Use set t ing 3 Wholew hea t

4 Recipes for quick setting

Banana and nut breadIngredient s grou p 1

But ter (melt ed) 2 tbspMilk 1 tbsp

Ma shed ba na na 1 cup

Eg g 1

Wa lnuts (chopped ) 1/2 cup

Lemon rind 1 tsp

Ingredient s grou p 2

Pla in f lour 11/2 cup

Bicarboante of soda 1/2 t sp

Baking pow der 1/4 t sp

Sugar 1/2 cup

Salt 1/4 t sp

Use set t ing 4 Quick

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 breadMilk 1 cup

Eg g s (bea t en) 2

Sunflow er oil 1/2 t sp

Go lden syrup 2 t bspSugar 1/4 cup

Sa lt 1 t sp

Pla in f lour 2 cups

Porridg e oa ts 1 cup

Baking pow der 1/2 t sp

Bicarbonate of soda 1/2 t sp

Use set t ing 4 Quick

5 Sweet

Mixed fruit loaf1 lb* 11/2 lb 2 lb

Water 3/4 cup 11/8 cups 11/3 cups

Skimmed milk pow der 2 tbsp 21/2 t b sp 3 t b sp

Sunflow er o il 2 tbsp 21/2 t b sp 3 t b sp

Sug a r 5 tbsp 1/4 cup 1/3 cup

Sa lt 1 t sp 11/4 t sp 11/2 t sp

Strong w hite brea d f lour 2 cups 3 cups 4 cups

Nutmeg 1/2 t sp 3/4 t sp 1 t sp


Dried mixed f ruit † 1/4 cup 1/2 cup 2/3 cup

Use set t ing 5 Sw eet 5 Sw eet 5 Sw eet

* Use 11/2 lb loaf size setting for 1 lb loaf

† Add the fruit w hen the beeper sounds


16/25

Chocolate bread11/2 lb 2 lb

Wa t er 1 cups 11/2 cups

Eg g (bea t en) 1 medium 1 medium

Skimmed milk pow der 1 tbsp 11/2 tbsp

Sunf low er o il 1 tbsp 11/

2 tbspSugar 1/2 cup 3/4 cup

Salt 1/2 t sp 1 tsp

Walnut s (chopped ) * 1/4 cups -

Strong w hite brea d f lour 21/8 cups 3 cups

Cocoa powder 1/2 cup 3/4 cup

Fa st a ct ion yea st 1 t sp 11/2 t sp

Use set t ing 5 Sw eet 5 Sw eet

* Add t he w alnuts w hen the beeper sounds

6 Recipes for I

Fastbake small w hite270ml

Strong w hite brea d f lour 3 cups

Skimmed milk pow der 2 t bsp

Sa lt 1 t sp

Sug a r 4 tsp

Sunf low er o il 4 tbsp

Fa st a ct ion yea st 3 t sp

Use set t ing 6

7 Recipes for II

Fastbake large white

360ml

Strong w hite brea d f lour 4 cups


Sa lt 11/2 t sp

Sug a r 5 tsp

Sunf low er o il 5 tbsp

Fa st a ct ion yea st 31/2 t sp

Use set t ing 7

8 Recipes for dough

White bread rollsWa t er 11/4 cups

Skimmed milk pow der 1 t bspBut ter melted 2 t bsp

Sug a r 2 t bsp

Sa lt 11/2 t sp

St rong w hit e brea d f lour 31/4 cups


Use set t ing 8 Doug h

Method

1 Knea d a nd s hape the dough into 6 rolls2 P lac e on a greased ba king tray3 Brush lightly with melted butter4 Cover for 20-25 minutes

5 Allow to rise until they a re doub le in size a nd g la ze6 B a ke for app rox 15-20 minutes a t 190° C

Wholewheat bread rollsWa t er 11/4 cups


But ter (melted) 2 t bsp

Honey 2 t bsp

Brow n sug a r 1 t bsp

Sa lt 11/2 t sp

St rong w ho lew hea t brea d f lour 31/4 cups



Method

Follow method given for white rolls.

Hot cross buns

Wa t er 1 cup

Butter (melted) 1/4 cup

Sugar 1/4 cup

Eg g (bea t en) 1

Sa lt 1 t sp

St rong w hit e brea d f lour 33/4 cups

Cinna mon 1 t sp

Nutmeg 1/4 t sp

Ra isins 1 cup


Method

1 Divide into 8-12 piec es . S ha pe a nd flatten s lightly.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.

16

Ultrabake

Ultrabake

Ultrabake II

Ultrabake I

Ultrabake large white

Ultrabake large white


17/25

17

Pizza baseWa t er 1 cup

Butt er (melted ) 1 tb sp

Sug a r 2 t bsp

Sa lt 1 t sp

St rong w hit e brea d f lour 23/

4 cupsFa st a ct ion yea st 1 t sp


Method1 P re-hea t oven.2 Sha pe into a f lat round s hape. P lac e on a greased

baking tray. Brush lightly with oil.

3 Cover for 15 minutes and allow to rise.4 Add your des ired topp ing.5 Bake at approx 200ºC until golden brown.

9 Recipes for jams

MarmaladeJuice from ora ng es 3 medium

Rind o f o ra ng es g ra ted 2

Preserving sug a r 1 cup

Wa t er 1 t bsp

Pect in if needed 2 t sp

Use set t ing 9 Ja m

Comments• Wa rm the ja rs be fore filling .

• Use extra ba ke time if needed a cc ording to s et ofthe marmalade and the size of the oranges.

• Remove the paddle with tongs before pouring themarmalade into the jars.

• Do not lift the lid during mixing.• S eville orang es should be us ed for ma rmalad e b ut

a re only a va ila blel in J a nuary. If using o ther

oranges pectin will be needed to firm up the

marmalade.

• This rec ipe w ill fill a pproxima tely 1 me dium (400g )ja r.

Raspberry and apple jamRaspberries, f rozen, measured before defrosting 2 cups

Ch op pe d b a kin g a pp le s (p ee le d a n d co re d) 1 cu p

Preserving sug a r 1 cup

Lemon juice 3 t bsp

Use set t ing 9 Ja m

Comments• Wa rm the ja rs be fore filling .• Use tongs to remove the pad dle before pouring

the ja m into prepa red ja rs.

• Do not open lid during mixing.

10 Recipes for cakes

Standard cake m ixIngredient s grou p 1

Butter (melted) 3/

4 cupVa nilla essence 1/4 t sp

Eg g s (bea ten) 3 medium

Lemon juice 2 t sp

Ingredient s grou p 2

Pla in f lour 15/8 cup

Ba king pow der 2 t sp

Ca st er sug a r 1 cup

Use set t ing 10 Ca ke

Method

1 Mix group 1 together in a separate bowl.2 S ieve group 2 together in a sec ond b ow l.3 Combine groups 1 and 2 together until mixed.4 Pour mixture into breadpan.

M ixed fruit cake

Ingredient g roup 1

Butter (melted) 3/4 cup

Va nilla essence 1/4 t sp

Eg g s 3

Lemon juice 2 t sp

Dried mixed fruit 5/8 cup

Ingredient g roup 2

Pla in f lour 15/8 cups

Ba king pow der 2 t sp

Sug a r 1 cup

Ground cinnamon 1/4 t sp

Ground nutmeg 1/4 t sp

Use set t ing 10 Ca ke

Method

Follow method given for standard cake mix.


18/25

18

11 Recipes for sandwich breads

Sandwich loaf11/2 lb 2 lb

Wa t er 260ml 11/

3 cupsSo f t ma rg erine or but t er 11/2 tbsp 2 t bsp

Salt 1/2 t sp 1 tsp


Sug a r 3 tbsp 31/2 tbsp

Strong w hite brea d f lour 3 cups 4 cups

Fast action yeast 3/4 t sp 1 tsp

Use set t ing 11 Sa ndw ich

Soft grain sandwich loaf11/2 lb 2 lb

Wa t er 260ml 11/3 cups

But t er (melted) 11/2 tbsp 2 t bsp

Salt 1/2 t sp 1 tsp


Sug a r 3 tbsp 31/2 tbsp

St ro ng w hit e so ft gra in brea d flo ur 3 cups 4 cups

Fast action yeast 3/4 t sp 1 tsp

Use set t ing 11 Sa ndw ich


19/25

19

Baking cycle times

Operation sequence and times

Program no. Knead 1 Rise 1 Knead 2 Rise 2 Rise 3 Bake Total Keep

Bread type Ten beeps t ime w arm

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 whea t, small 9 25 18 • 35 70 55 3:32 60

Whole whea t, large 10 25 20 • 35 70 60 3:40 60

4 Quic k 7 5 8 80 1:40 60

5 Sweet, small 10 5 20 • 30 55 50 2:50 60

Sweet, large 10 5 20 • 30 55 55 2:55 60

6 , small 12 11 35 0:58 60

7 , large 9 9 40 0:58 60

8 Doug h 20 30 40 1:30

9 J a m 15† 45† mixing 20 1:20 20

10 Ca ke 10 5 20 30 35 70 2:50 60

11 Sandwich, small 15 40 5 • 25 40 50 2:55 60

Sandwich, large 15 40 5 • 25 40 55 3:00 60

12 B a ke 60 1:00 60

Motor cycles Heating may Motor Heating may Heating Heating

on and off, cycle on cycles on and cycle on may cycle cycles on

progress ing and o ff * to o ff then runs and o ff * to on and o ff * and o ff to

to c ontinuo us reac h 25ºC c ontinuo usly, reac h 32ºC, to reac h reac h 121ºC

heating then punches 38ºC

may also

cycle on and

off* to reach

30ºC

The delay timer is available on all program s except 6 and 7 . Maximum delay is 13 hours

• A Fruit and Nut beep signals when extra ingredients can be added so th ey don’t g et chop ped b y the kneading blade.

* The heating is switc hed on only if the room temperature is lower than the indicated temp erature (depending on p rogram)

†The heating is switc hed on and off on ly if the temperature is lower than 121ºC

Ultrabake

Ultrabake

Ultrabake


20/25

20

Need help?

Questions about general performanceand operation

Questio n 1

What should I do if the kneading bladecomes out with the bread?Remove it with a pair of plastic tongs before slicing

the bread . Since the blade c an b e disconnected from

the pan, it is not a malfunction if it comes out in your

bread.

Questio n 2

Why does my bread sometimes have someflour on the side crust?

In some cases, the flour mix may remain on the

corners of the baking pan. When this happens, it

usua lly c a n be ea ten or simply trim off tha t portion of

the outer crust w ith a sha rp knife.

Questio n 3

Why isn't the dough mixing? I can hear themotor running.

The Kneading Blade or ba king pa n ma y not be

inserted properly. Make sure the pan is facing the

right w a y a nd that it has ‘c licked’ a nd s ea ted into the

bottom of the bread maker.

Questio n 4

How long does it take to make bread?

Timings for ea ch s etting a re outlined ea rlier.

Questio n 5

Why can't I use the timer when baking withfresh milk?

The m ilk w ill spo il if left s itting in the ma chine to o

long. Fresh ingredients such as eggs and milk should

never be used with the delayed timer feature.

Questio n 6

Why do I have to add the ingredients in acertain order?

This a llow s the b read ma ker to mix the ingredients

in the mos t efficient ma nner poss ible. It a lso se rves

to keep the yea st from c omb ining w ith the liq uid

before the dough is s tarted to mix, which is es sentia l

on the time delay.

Questio n 7

When setting the timer for morning, whydoes the machine make sounds late at night?

The ma chine must s ta rt operation when the time

delay reaches the sta rt time of the program s o that

the bread will be rea dy. These s ounds a re ma de b ythe motor when knea ding the d ough. It is a normal

operation, not a malfunction.

Questio n 8

The kneading blade is stuck in the breadpan. After baking how do I get it out?

The knea ding blad e ma y ‘stick’ in pla ce a fter

baking. Running warm or hot water over the blade

sho uld loos en it enough to be removed. If still stuc k,

soak in hot water for about 30 minutes.

Questio n 9

Can I wash the baking pan in thedishwasher?

No. The ba king pa n a nd kneading blade must be

wa shed by hand.

Questio n 10

What will happen if I leave the finishedbread in the baking pan?

Whilst still in the breadmaker for the first hour

after ba king is co mplete the brea d ’keeps wa rm’ to

prevent it bec oming ‘s ogg y’.

Leaving the bread in the breadmaker after the

keep w a rm period may result in a ‘sog gy’ loaf ofbread a s exc ess stea m (moisture) wo uld not be a ble

to escape. Remove and allow to cool on a wire rack

after baking to prevent this.

Questio n 11

Why did the dough only partially mix? Whydidn't it mix completely?

The do ugh ma y be too he a vy or dry. Also , the

knead ing b la de o r baking pa n may not b e inserted

properly. Ingredients may have been added in the

wrong order.

Questio n 12

Why didn't the bread rise?The yeas t could b e ba d, pa st it’s s ell by d a te or

possibly no yeast was added at all. Also, if the mixing

was not complete, rising problems could develop.

Questio n 13

Why can't the delayed finish be set for morethan 13 hours? What is the minimum time acycle may be delayed?

The ma ximum length o f de la y is 13 hours

including the tota l cyc le time. For example, S etting 1

(ba sic s ma ll) ha s a cy cle time of 3:20. This s ta rt isdelay ed by a ma ximum of 9:40. The minimum length

of de la y for ea ch s etting is 10 minutes. The d ela y

clock increas es a nd dec rea ses in increments o f 10

minutes.


21/25

Questions about ingredients andrecipes

Questio n 14

How do I know when to add raisins, nuts,

etc. to the bread?There is a beeper tone to signal that you ma y a ddra isins, nuts, etc. during the sec ond knead ing c ycle.

Note: S ee ‘B a king c ycle times’ c hart for ‘Add nuts &

raisins’ time.

In some ca ses , ingredients c an b e broken up

during the initia l knea ding c ycle. Ea ch recipe

indica tes the b est time to a dd fruit a nd nuts to the

dough.

Questio n 15

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

Humidity may affect the dough. Add an extrata blespo on of flour. Also , high a ltitude ma y ha ve the

sa me effect. Decreas e the amount of yeas t by 1/4teas poon a nd d ecreas e the suga r and/or wa ter/milk

slightly.

Questio n 16

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

This c a n be ca used b y using too much yea st.

Decreas e the yeas t by 1/4 tsp.

Questio n 17 Why does my bread rise and then collapse

or crater?The b read ma y b e rising too much. To reduc e the

rate of rising, reduce the a mount of yea st a nd/or

increas e the a mount of salt.

Questio n 18

Can I use my favourite bread recipes(traditional yeast bread) in my bread machine?

Yes, b ut you w ill need to expe riment to ge t the

right proportion of ingredients. B ec ome familia r with

the unit and make se veral loa ves of b rea d b efore 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

bo ok to help dete rmine the ra tio o f dry ingredients to

liquid and amounts of yeast, sugar, salt, and

oil/butter/ma rga rine to us e. We a dvise crea ting your

own bread recipes using the basic mode, then

progress to the o thers, using the B a king c ycle times

chart as a guide.

Questio n 19

Is it important for ingredients to be at roomtemperature before adding them to the bakingpan?

Yes, even when the delay timer is being used.

(Wa ter must b e b etwee n 21° C a nd 28° C).

Questio n 20

Why do the loaves vary in height andweight? The whole wheat/ wholewheat breadsare always shorter. Am I doing somethingwrong?

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, therefore they don’t

rise a s m uch d uring the b read ma king proc es s. This

is also true for bread containing fruit, nuts, oats and

bran.

Questio n 21

Can I premix the yeast with water?No, the yea st mus t be kept dry a nd put into the

baking pan last, above the flour. this is especially

important when the delay timer is being used.

Questio n 22

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

This hole ha s been c rea ted b y the knea ding b la de.S om etimes this ho le is la rger tha n norma l. This is

because the dough has rested to the side of the

blade after the sec ond knead ing c ycle - normal with

bread makers. You could position the dough evenly

in the bas e of the pan.

21


22/25

22

Troubleshooting

Possible cause Solution

Bread sinks in the centre

Too much liq uid or liq uid too wa rm Mea sure ingredients accura tely. Use liq uids a t

temperatures between 21°C and 28° C

S a lt wa s not ad ded , ca using bread to Meas ure ingredients a cc ura tely

over rise and collapse

Too much yea s t w a s a dded Mea sure ingredients a ccura tely, if problem pers is ts ,

reduce yeas t by 1/4 teaspoon

High humidity a nd hot a mbient temperatures Ba ke during the coo lest pa rt of the da y,

c an ca us e brea d to over ris e a nd colla ps e Try reduc ing the yea st by 1/4 teas poon or use liq uids

direct from the refrigerator.

Do not use the timer function

High a ltitudes ca n ca use the brea d to over rise Try reducing the yea st by 1/4 teaspoon

and then collapse during baking

Lid is open during ba king Do not open the lid during ba king

Bread did not rise enough

Not enough yea s t w a s a dded Mea sure ingredients a ccura tely

Yea st is outda ted or ina c tive Never use outda ted yea s t. S tore in a cool, da rk pla ce

Too little suga r w a s a dded Mea sure ingredients a ccura tely

Too much sa lt wa s a dd ed, reducing the Meas ure ingredients a cc ura tely

action of the yeast

Wa ter w as too hot a nd killed the yea st Us e liq uid s a t tempera tures b etw een 21° C a nd 28° C

Yeast has been act ivated before program has started Take care that yeast does not come in contact w ith

liq uid before program has sta rted

Bread rises too much

High humidity a nd hot a mbient tempera tures ca n B a ke during the co olest pa rt of the da y. Try reducing

ca use brea d to over rise the yea s t by 1/4 tea spoon or use liq uids d irec tly from

the refrig era tor. Do not us e the Timer function

Too much yea s t Mea sure ingredients a ccura tely

Too much liq uid Mea sure ingredients a ccura tely

Hot liq uid s a cc elera ted the yea st a ction Us e liq uid s a t tempera tures betw een 21° C a nd 28° C

Too much flour or not enough sa lt Mea sure ingredients a ccura tely

Bread dry with dense texture

Not enough liq uid a dded Mea sure ingredients a ccura tely

Flour ma y be pass ed use by date, or be dry ca using Try increas ing liq uid by 1 tab lespo on at a time

w et/dry imba la nce


23/25


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FEDDERS LLOYD CORPORATION LIMITED

Plot No.2, Industrial Area, Kalkaji, New Delhi-110019

Tel: +91-11-47100600, Fax: +91-11-26485717Email: [email protected]

C t C T ll F 1800 1020 666

manual bread maker

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