Royal Breadmaker Easy 151939 - Bread maker PRINCESS - Free user manual and instructions

Frequently Asked Questions - Royal Breadmaker Easy 151939 PRINCESS

USER MANUAL Royal Breadmaker Easy 151939 PRINCESS

Instructions for use

Mode d'emploi

Anleitung

Milk 2 eetlepels milk

Yoghurt 1 eetlepel

Water 250~ml

DURF TE EXPERIMENTEREN

Bake delicious bread, quickly and easily. It's all possible with the Princess Breadmaker Easy. This fully automatic bread maker mixes and kneads the dough, bakes the bread and then switches to the stay-warm function to keep the bread appetisingly fresh and crispy. That way you can have fresh bread anytime, just the way you like it.

You'll soon see that baking bread with this machine is not only convenient and excellent value for money - it's also fun, too. Our recipes will help you to create your very rst bread rolls, but soon you will be enjoying amazing experiments with a variety of different types of our and other ingredients. We wish you lots of success and baking fun!

PLEASE READ THOROUGHLY BEFORE USE

Read these instructions thoroughly and keep them for future reference. Check that your domestic electricity supply matches that of the appliance. Only connect this appliance to an earthed socket.

INSTRUCTIONS FOR USE

• Only use the machine for the purposes described in the instruction manual and only use parts recommended by the manufacturer.
• Connect the bread maker to a 230 volt alternating current
• Be extra careful if you use the bread maker when children are around.
• The bread maker gets hot while in use. Wear oven gloves when removing the hot baking mould from the machine.

• • Before using the baking mould and the kneading arm for the rst time, wash them carefully in warm soapy water and dry them off. Do not leave the baking mould in water to soak as this will enable the water to enter the rotary mechanism.
• Do not immerse the bread maker, the cord or plug in water or any other liquid.
• Place the machine on a sturdy, at and non- ammable surface and not on a plastic table cloth for example. Make sure the bread maker is at least 5cm away from the wall and do not use it near anything in ammable.
• Never place the machine on a damp surface and do not use it outdoors.
• Ensure the cord does not lie against any hot objects.
• Make sure the cord is not hanging over the edge of the worktop or table, as somebody may trip over it.
• If you use an extension cord, make sure that it is compatible with your bread maker.
• Always remove the plug from the socket when not in use or if you are cleaning the appliance.
• Do not use utensils such as metal spatulas, knives or forks in the baking mould as this could damage the non-stick coating.
• Use the machine with dry hands only.
• Never cover the machine while baking and do not put anything on the lid.
• Do not use the bread maker any more if it is damaged, but have it tested by a recognised specialist.
• Never add more than the recommended amounts to the bread maker, as the dough will then over ow from the mould making a mess.
• Children should be supervised to ensure that they do not play with the appliance.
• The use of this appliance by children or persons with a physical, sensory, mental or motorial disability, or lack of experience and knowledge can give cause to hazards. Persons responsible for their safety should give explicit instructions or supervise the use of the appliance.

10 IMPORTANT STEPS TO SUCCESSFUL BREAD-BAKING

1. Put the baking mould into the machine and make sure it is snugly.
2. Attach the kneading arm to the pin in the baking mould.
3. Put the ingredients in the baking mould in the following order.

-Flour
- oil/butter in one corner
- sugar and salt in another corner
- yeast on top in a hollow you've made in the our
- pour water/milk along the edges

1. Close the lid and plug it in. The power indicator light will illuminate.

2. Select the desired programme (Basic, French or Whole Wheat). The corresponding light will illuminate when the programme starts.

3. When the programme is completed, it will beep ve times. The stay-warm phase will then start automatically. The bread will then be kept warm for a further 60 minutes. When the stay-warm phase is completed, the beep will sound twelve times.
4. It is possible to turn off the stay-warm phase. To do this, press the programme button and keep it pressed for two seconds. The signal will sound once and the lamp will go out.
5. Lift the baking mould out of the machine. Always wear oven gloves to do this. Turn the mould over and shake it gently until the bread slides out of the mould. If the kneading arm is still stuck slightly in the bread, use a non-metallic utensil to poke into the hole made by the kneading arm and carefully edge the kneading arm free. You'll end this much easier if you do it while the bread is still warm.
6. Let the bread cool down on a rack.

10.Remove the plug from the socket.

THE PROGRAMMES

You have a choice of three programmes for baking bread: Basic, French and Whole Wheat.

After a while, you will realise that you have a favourite programme that suits the recipes you like. Experience has shown that the chance of the bread collapsing is lowest for the short programmes (Basic).

Basic: To bake white or mixed bread. This is the programme used most often.

French: Also suitable for white or mixed bread. The baking and rising time for this programme are a little longer than for Basic.

Whole wheat: For wholemeal bread and bread made with denser our types.

Note:

The right programme to use depends on a variety of factors. It is quite possible that you nd wholemeal bread baked on the Basic programme actually tastes better.

BAKING TIMES

Programme: Basic: French Whole wheat (minutes) (minutes) (minutes)

Kneading 30 30 35

Rising 60 70 100

Baking 40 50 45

Total programme time 130 150 180

Stay-warm phase 60 60 60

A FEW RECIPIES FOR BREAD

The quantities have been calculated according the measuring cup and measuring scoop provided (the latter has a teaspoon and tablespoon measure on the ends).

White bread

Wheat flour or standard flour 450 grams

Yeast(dry) 4 teaspoons

Oil3 tablespoons

Milk 2 to 3 tablespoons

Salt 1 heaped teaspoon

Sugar 1 1/2 tablespoons

Water 250 ml.

Whole meal bread

Wholemeal our 450 grams

Yeast(dry) 4 teaspoons

Oil3 tablespoons

Milk 2 tablespoons

Salt 1 heaped teaspoon

Sugar 1 1/2 tablespoons

Water 260 ml.

Mixed bread

Wheat flour 400 grams

Waldkorn flour (or other flour type) 50 grams

Yeast 4 teaspoons

Oil3 tablespoons

Milk 2 tablespoons of milk

Yoghurt 1 tablespoon

Salt 1 heaped teaspoon

Sugar 1 1/2 tablespoons

Water 250 ml.

BE ADVENTUROUS

Of course you are now equipped to bake some bread using one of these recipes. But if you get the urge it is also fun to experiment a little with a range of different ingredients. In order to do that properly, it helps if you have a good knowledge of the various bread baking ingredients there are. The following information should certainly prove useful for your baking.

FLOUR

The main ingredient of bread is our. There are a great many types of our and our mixes and the type of grain used for the our makes a lot of difference to the bread. Wheat our, for instance, contains so much gluten that it rises better than other denser our and therefore needs less yeast. Glutens are protein complexes which are present in grains such as wheat, oats, rye and barley. When bread rises this gluten forms a network which prevents the carbon dioxide gas bubbles from escaping so that they remain inside the dough and the bread will rise.

Plain or household flour

Most white our is called plain or household our and this contains almost no bran or wheatgerm but does contain a lot of gluten. This our is used to thicken soups and sauces but perfectly good bread can be baked using it.

Wheat our

Wheat flour is white flour formed from grains of wheat and it is slightly grey in colour because it contains a small quantity of bran and wheat germ as well as a lot of gluten.

Wholemeal our

Wholemeal our is ground from the complete, untreated grains of wheat so that all the bran and wheatgerm are still in it.

Just like wheat our it is rich in gluten but denser because of the bran and wheat germ particles. If only wholemeal our is used the bread is more compact so that most home bakers also add some wheat our.

In addition to these varieties of our there are lots more for you to experiment with including oatmeal, barley our, buckwheat, spelt, corn our and rye our.

Mixing flour types

Most our types can be mixed together easily. Common combinations are buckwheat/oats/wheat and barley/wheat. Various mixes are available in the shops, such as waldkorn, six, nine or ten-grain multi-our. These mixes often already contain bread improver as well as the our.

All-in mixes

These are mixes which contain all the necessary ingredients except water. They are easy and quick to use but are also more expensive.

YEAST

Yeast is necessary if bread is to rise. Yeast is available either as fresh yeast (blocks) or dried yeast (granules). There are various types of dried yeast which work slightly differently from each other so that once more it is a question of personal preference.

Roughly speaking you will need about half as much dry yeast (also known as instant) as you would fresh. Yeast may not work properly if it comes into contact with salt or fats. Salt can kill the yeast while fats enclose the yeast cells preventing them from rising. Therefore, it is important that the yeast, salt and butter are not too close to each other in the breadmaker.

SALT

Naturally salt adds to the taste of the bread but it is also important for making a crisp crust and for the rising process (although salt can stop this if it comes into contact with the yeast). Salt strengthens the gluten structure which gives the bread its form and also helps to prevent the bread from rising out of the pan or collapsing before it is properly baked. It is quite possible to bake low-salt or even salt-free bread but then the ingredients will need to be varied.

LIQUIDS

The commonest liquid used in baking bread is water but you can also try using fresh milk or buttermilk. If you do this it will also affect the amount of rising and the structure of the bread. Because of the amount of fat present full fat milk keeps the bread fresher for longer and the milk sugars present (lactose) improve the rising. Buttermilk gives a lighter loaf that stays fresh longer.

SUGAR

Sugar plays only a minor role in the rising process but it does affect the flavour. Honey, syrup or treacle can be used instead of sugar. It is preferable not to use any hard-grained sugar types or candy sugar in the breadmaker because this can damage the non-stick coating. Do not use synthetic sweeteners when baking as most of these decompose in the heat.

FATS

A fat is really a bread improver, it is not essential but the bread is better if it is used. Fat makes the dough more supple so that it can rise more easily and it also surrounds the gluten structure so that the carbon dioxide gas being produced cannot escape. This makes the bread softer and it stays fresh for longer. Various sorts of fat are suitable.

Vegetable oils (sunflower or olive oil) and fresh butter or margarine all give good results. Oils make the crust a little softer while margarine gives a crispier crust and also helps the rising process. Using an oil with an added taste, such as walnut, garlic or basil oil, can help to make very tasty herb bread.

TEMPERATURE

It is best if the ingredients are at room temperature before adding them to the baking tin. Never use hot liquids as these can prevent the yeast from working properly or at all

USEFUL AIDS AND TIPS

Cool on a rack

After baking let the loaf cool down on a grid so that the heat can escape from all sides.

Cut after cooling

Home baked bread cuts best when it is cool. If the bread is still hot it can only be cut with a good quality electric knife such as the Princess 2952 Silver Electric Knife.

Keeping bread

Once cool home baked bread is best kept wrapped in a clean teacloth. This keeps the crust crispy. Special paper bags for bread are also suitable. The crust goes soft if the bread is kept in a plastic bag or in a refrigerator

Freezing bread

Home baked bread can be frozen well provided this is not done until it has completely cooled down. It is easiest to do this in daily sized portions.

Thawing out is best done at room temperature, because a microwave will dry the bread out. Although freezing is possible there will always be some loss of quality.

Darker bread

A tablespoon of cocoa can be added to the our to make the bread darker. It has hardly any effect on the taste.

Crispier crust

A crisper crust can be obtained by leaving the bread in the breadmaker for 10 to 15 minutes after the baking has been completed.

If the bread rises too much

The rising process can be checked through the viewing glass. It is normally not advisable to open the lid while rising is going on because the bread is then likely to collapse, but if the dough rises up so much that it sticks to the viewing glass (this can also occur during baking) open the lid for a few seconds. The dough will then drop back a little.

A dense, small loaf

Too much liquid results in a small, at loaf. The dough cannot rise because it is too wet. It could also be that the yeast is too old

Bread is too dry

If there is too little liquid the bread will be too dry. Try using (a little) more water or milk. If the bread is ne after baking but then dries out too quickly use a little more oil or fat. Bread collapses

If your bread rises properly but then collapses while baking try the shortest programme (Basic). It is generally true that there is more chance of the bread collapsing while it is being baked when a longer programme is being used.

CLEANING AND MAINTENANCE

• Let the appliance cool down and remove the plug from the socket before cleaning or storing the machine.
• Never use aggressive detergents such as chemical cleaners, oven cleaner etc.
• Never immerse the bread maker in water and never Il the appliance with water.
• Clean the housing on the inside and outside with a damp cloth. Do this after every time you use it. The kneading arm should also be cleaned after each use.
• If the kneading arm remains attached to the baking mould after baking, ll the mould with warm water, leave it to soak in for ve minutes and then remove the kneading arm.

Before storing the appliance away, ensure that it is has completely cooled down and is clean and dry.

Always close the lid of the appliance when storing.

IN CONCLUSION

Armed with all this information you have, in theory, everything you need to develop your own favourite recipe but in practice this may, at rst, be rather disappointing because baking bread is a craft and you will take some time to master it. The quest for perfect bread is often a matter of trial and error.

Do not be downhearted if your first efforts are not completely successful. Ask other home bakers for their advice. Read further, there is also information available on the internet, and whatever you do keep on experimenting, because the possibilities are endless and because home baked bread is always more delicious than bread bought in the shops.

U.K. WIRING INSTRUCTIONS

The wires in the mains lead are coloured in accordance with the following code:

$$ \mathrm {B L U E} = \text {n e u t r a l}, \mathrm {B R O W N} = \mathrm {L I V E}, \mathrm {G R E E N - Y E L L O W} = \mathrm {E A R T H} $$

As the colours of the wire in the mains lead of this appliance may not correspond with the colour markings identifying the terminals on your plug, proceed as follows:

The wire which is coloured BLUE must be connected to the terminal which is marked with the letter N or coloured black.

The wire which is coloured BROWN must be connected to the terminal which is marked with the letter L or coloured red.

The wire which is coloured GREEN-YELLOW must be connected to the earth terminal which is marked with the letter E or 12 or coloured green and yellow.

With this appliance, if a 13 amp plug is used a 13 amp fuse should be tted. If any other type of plug is used a 15 amp fuse must be tted either in the plug or at the distribution board.

PRINCESS SILVER/ ROYAL BREADMAKER EASY ART. 151938/ 151939

Programm Basic French Whole Wheat

(Minuten) (Minuten) (Minuten)

Kneten 30 30 35

Aufgehen 60 70 100

Backen 40 50 45

Program: Basic French: Whole wheat:

(minuter) (minute) (minute)

Knadning 30 30 35

Jasning 60 70 100

Graddning 40 50 45

Total programtid 130 150 180

Program Basic French Whole Wheat

(minutter) (minuter) (minutter)

Aelting 30 30 35

Havning 60 70 100

Bagning 40 50 45

Total programtid 130 150 180

Varmholdefase 60 60 60

Vand 260~ml

Blandet brød

Hvedemel 400 gram

Grahamsmel

(eller andemelsort) 50 gram

Gae 4 tsk.

Olie 3 spsk.

Maelk 2 spsk. maelk

Yoghurt 1 spsk.

Salt 1 tsk. (med top)

Sukker 1 1/2 tsk.

Vand 250~ml

Vær IKKE BANGE FOR AT PROVE DIG LIDT FREM

(minutter)(minutter)(minutter)

Elting 30 30 35

Heving 6070100

Steking 405045

Total programtid 130 150 180

Opprettholdende varmefase 60 60 60

NOEN BRODOPPSKRIFTER

RENGJØRING OG VEDLIKEHOLD

Ohjelma Basic French Whole Wheat