Silver Fresh 151942 - Bread maker PRINCESS - Free user manual and instructions

USER MANUAL Silver Fresh 151942 PRINCESS

• Keeping warm (always lasts for 60 minutes) The duration of the various phases depends on the chosen program. After some time, you will notice that one of the programs becomes your favourite to use and that you adapt your recipes to it. Practice has shown that the chance of the bread sinking is the smallest for a short program (Basic). Basic For baking white and mixed-meal bread. This is the most commonly used program.10 Silver Fresh Breadmaker/Royal Fresh Breadmaker Article 151942/151943 Total duration: 130 minutes. French This program is also suitable for baking white and mixed-meal bread. The baking and rising time for this program is slightly longer than for the Basic program. Total duration: 150 minutes. Whole Wheat For baking wholemeal bread and bread made from heavier types of flour. Total duration: 180 minutes. The most suitable program depends on a number of different factors. It may, therefore, well be possible that you bake your best wholemeal bread using the Basic program. Use

• Always use the appliance with the lid closed.

• Use oven gloves if you need to touch the appliance during or after use. The appliance and the baking tin will become hot.

• Do not use the appliance without the baking tin. 1 Place the baking tin in the machine and make sure it remains in place. 2 Attach the kneader to the pin in the baking tin. 3 Add the ingredients to the baking tin in the order given below: - Flour - Oil/butter in one corner - Sugar and salt in another corner - Yeast on top in a small hole in the flour - Pour water/milk around the edges 4 Close the lid and insert the plug into the plug socket 5 Select the desired program (Basic, French or Whole Wheat). The display will indicate the chosen program number and the time remaining until the bread is ready. 6 Press the START/STOP button to start the chosen program. A triangle will be shown on the display to indicate that the baking program has started. 7 Five beeps will be heard once the baking program has finished. The keep- warm phase will then start automatically. The bread will be kept warm for 60 minutes. Twelve beeps will be heard once the keep-warm phase has finished. 8 The keep-warm phase can be stopped. To do so, press the START/STOP button for two seconds. One beep will be heard and the display will show the chosen program and the required time again. 9 Open the lid and lift the baking tin out of the machine. Always wear oven gloves when doing so. Tip the baking tin upside down and shake it carefully until the bread comes out. If the kneader has been left in the bread, insert a non-metalic object in the hole of the kneader and carefully lever the kneader out of the bread. This is easiest to do if the bread is still warm. 10 Leave the bread to cool down on a grille. 11 Remove the plug from the plug socket. 12 Allow the appliance to cool down sufficiently before using it again. Timer The timer can be set to the time when the selected program must be completed. Example 1 Add all the ingredients to the baking tin. The yeast must not come into contact with the liquid, salt or butter, since this would immediately start the rising process. 2 Select the required program. 3 Imagine that it is 10.00 p.m and you wish the freshly-baked bread to be ready at 7:30 a.m. the next morning.11 Silver Fresh Breadmaker/Royal Fresh Breadmaker Article 151942/151943 The time difference is then 9 hours and 30 minutes. Use the TIMER buttons to set the delay to 09.30. Use the TIMER+ button to increase the time by 10 minute intervals and the TIMER– button to decrease the time by 10 minute intervals. The set time includes the time required for the chosen baking program. In this example, the breadmaker will finish baking the bread in 9 hours and 30 minutes. 4 Press the START/STOP button to start the timer. The flashing dot between the hours and the minutes indicates that the timer is counting down. The display shows the time remaining until the end of the program. Maintenance and cleaning

• Do not immerse the appliance in water, or in other liquids. If this was to happen, do not use the appliance again and dispose of the appliance for safety reasons.

• Never use corrosive or scouring cleaning agents. Always clean the appliance and the accessories after each use. This will prevent food residues from baking onto the appliance.

• Remove the plug from the wall socket, and allow the appliance to cool down completely.

• If the kneader remains in the baking tin after baking, then fill the baking tin with warm water, allow it to soak for five minutes and then remove the kneader.

• Clean the baking tin and the kneader with a damp cloth and a small amount of washing-up liquid. Dry them thoroughly.

• Clean the interior and exterior of the housing with a damp cloth. Safety General information

• Please read these instructions carefully and retain them for reference.

• Use this appliance only in accordance with the instructions.

• This appliance is intended solely for domestic use.

• Keep the appliance out of the reach of children, and of persons who may not be able to operate it safely.

• Have the appliance repaired only by a qualified electrician. Never try to repair the appliance yourself. Electricity and heat

• Before use, verify that the mains voltage is the same as that indicated on the type plate on the appliance.

• Plug the appliance into an earthed wall socket.

• Always remove the plug from the socket when the appliance is not in use.

• Always remove the plug from the wall socket by pulling on the plug, not the power cord.

• Do not use the equipment if it is damaged, or if the lead is damaged. Send it to our Service Department in order to avoid a hazard. With this type of appliance, a damaged cord should only be replaced by our Service Department using special tools.

• Make sure that the appliance and the power cord do not come in contact with sources of heat, such as a hot hob or naked flame.14 Silver Fresh Breadmaker/Royal Fresh Breadmaker Article 151942/151943 Some bread recipes The measuring jug and the measuring spoon (with the teaspoon and tablespoon measures on the ends), which comes with the breadmaker, have been used for the quantities. White bread Wheat flour or wheatmeal 450 g Sachet-type yeast 2 teaspoons Oil 3 tablespoons Milk 2 to 3 tablespoons Salt 1 heaped teaspoon Sugar 1½ tablespoons Water 250 ml Wholemeal bread Wholemeal flour 450 g Sachet-type yeast 2 teaspoons Oil 3 tablespoons Milk 2 tablespoons Salt 1 heaped teaspoon Sugar 1½ tablespoons Water 260 ml Mixed bread Wheatmeal 400 g Cornmeal (or another type of flour) 50 g Sachet-type yeast 2 teaspoons Oil 3 tablespoons Milk 2 tablespoons Yoghurt 1 tablespoon Salt 1 heaped teaspoon Sugar 1½ tablespoons Water 250 ml Ingredients You can, of course, bake bread using one of the recipes given above, but once you get into it, it is fun to experiment using different ingredients. To do so, it is useful to know more about the various bread-baking ingredients. Some useful information you will need when baking bread is given below. Flour The main ingredient of bread is flour. There are many different kinds of flour and mixes of flour. The type of grain you use makes a big difference to the bread. For example, wheat flower contains so much gluten that it rises better than heavier flour and you, therefore, need less yeast. Gluten is a protein compound which is found in grain, such as wheat, oats, rye and barley. As the bread rises, gluten forms a network that keeps in the carbon dioxide bubbles and this causes the bread to rise. Patent flour or household flour Most white flour is called patent flour or household flour. It contains almost no bran or seeds, but does contain a lot of gluten. This flour is usually used to bind soups and sauces, but is also good for baking (white) bread. Wheat flour and wheatmeal Wheat flour is white wheatmeal. Wheatmeal is somewhat greyer in colour and contains a small amount of bran and seeds. Wheat flour and wheatmeal also contain a lot of gluten. Wholewheat flour and wholewheat meal Wholewheat flour is ground from whole, untreated grains of wheat. It contains all the bran and seeds from the wheat. Wholewheat flour has, just like wheat flour, a lot of gluten, but is heavier because of the bran and seeds. As a result, the bread will be more compact if it is made only using wholewheat meal. Therefore, most home bakers add some wheat flour. Besides these types of flour and meal, there are also many other types to keep you busy to your heart’s content, such as: oatmeal, barley meal, buckwheat flour, maize meal and rye flour. Meal mixes Most types of meal can be mixed together. The combination of buckwheat flour/ oatmeal/wheat flour is a good example. You could also try barley meal/wheat flour. Various mixes can also be bought in shops, such as cornmeal, six-grain meal, nine-grain meal or ten-grain meal. These mixes sometimes contain flour and/or a bread improver. Princess_Breadmaker_Recepies_EN.fm Page 14 Friday, January 19, 2007 4:49 PM15 Silver Fresh Breadmaker/Royal Fresh Breadmaker Article 151942/151943 All-in-one mixes You can also buy mixes which contain all the ingredients, except water. These all-in-one mixes are easy and quick to use, but are also more expensive. Yeast Yeast is required in order for the bread to rise. You can buy fresh yeast (blocks) or dried yeast (granules). The taste of fresh yeast is slightly more pronounced than that of dry yeast. There are various brands of dry yeast and the effect they have varies somewhat. The yeast that suits you the best is a question of personal preference. As a rule of thumb, you can say that you need about half the weight of dry yeast (also called instant yeast) compared to fresh yeast. The effect of the yeast can be affected if the yeast comes into contact with salt or fat. Salt dries out the yeast and fat encloses the yeast cells, so that the dough can no longer rise. It is, therefore, important to ensure that the yeast, salt and butter are not placed too close to each other in the breadmaker. Salt Salt adds to the taste of the bread, but is also important for the crust and for the bread rising (although salt can also stop the bread from rising if it comes into direct contact with the yeast). Salt strengthens the gluten construction which gives the bread shape. Salt also ensures that the bread does not rise out of the baking tin and then sinks before it is well baked. It is possible to bake low-sodium or salt-free bread, but it will require varying the ingredients. Liquids The most common liquid used to bake bread is water, but you can also try using milk or buttermilk. This influences the taste, the rising and the bread structure. The fats in full-fat milk have a positive influence on the freshness and the lactose in the milk stimulates the fermentative power. Buttermilk produces a lighter bread that remains fresh for longer. Sugar Sugar only makes a small contribution to the rising process, but it determines the taste of the bread. Instead of sugar, you can also use honey, treacle or syrup. Do not use any large granular sugar (hard sugar) or sugar candy in the breadmaker. This may damage the non-stick coating. Do not use any artificial sweeteners, because they are generally not good at withstanding heat. Fats Fat is, in fact, a bread improver. You do not necessarily need it, but the bread is much better if you do use it. Fat makes the dough more pliable and ensures that it can rise more easily. Fat also encloses the gluten network, so that the carbon dioxide is kept in. This makes the bread airier and it remains fresh for longer. Various types of fat are suitable. Oil (sunflower oil or olive oil), butter and margarine give an excellent result. Oil makes the crust softer. Margarine produces a crispier crust and also improves the rising process. When baking herb bread, it may be tasty to use a seasoned oil, such as walnut oil, garlic oil or basil oil. Temperature It is best if the ingredients are at room temperature when they are placed in the baking tin. Never use liquid that is too warm, because this can have a negative effect on the yeast. Aids and tips It states that the dry ingredients should be added to the bread pan first, which is generally not the case with bread makers. We have tried this method with the 1942 model and the result is an unsightly deposit of un-mixed flour around the top of the pan. The unit performs far better if the water is added first followed by the other ingredients. Cool the bread on a grille After baking, leave the bread to cool down on a grille. The heat can then escape from all sides. Cutting the bread after it has cooled down Home-made bread is best cut after it has cooled down. If the bread is still warm, then it is best to cut it using an electric knife, such as the Princess 2952 Silver Electric Knife. Princess_Breadmaker_Recepies_EN.fm Page 15 Friday, January 19, 2007 4:49 PM16 Silver Fresh Breadmaker/Royal Fresh Breadmaker Article 151942/151943 Storing bread After cooling, it is best to wrap home-made bread in a tea towel. This will keep the crust nice and crisp. Special paper bread bags are also suitable. The bread will become soft if it is kept in a plastic bag or in the refrigerator. Freezing bread Home-made bread can be frozen after it has cooled down. It is useful to freeze it in daily portions. It is best to defrost the bread at room temperature, because a microwave dris the bread out too quickly. Although the bread can be frozen, it always has a negative effect on the quality. Darker bread One tablespoon of cacao powder can be added to the flour to give bread a darker colour. This has almost no influence on the flavour. Crispier crust To achieve a crispier crust, you can leave the bread in the machine for ten to fifteen minutes during the keep-warm phase. If the bread rises out of the baking tin You can watch the rising process through the viewing window. Normally, it is not a good idea to open the lid during the rising process, because this can cause the bread to sink, but if the dough rises out of the baking tin and sticks against the viewing window (this can also happen during baking), then open the lid briefly. The dough will then sink slightly. Small, compact bread Too much liquid produces a small, flat bread. The dough is not able to rise properly, because it is too wet. The yeast may also have been too old. Dry bread Too little liquid produces bread which is too dry. Try using (slightly) more water or milk. If the bread is good after baking, but then dries out quickly, add more oil or butter. Sunken bread If your bread rises fine, but sinks during baking, try baking it using the shortest program (Basic). In general, longer programs increase the chance of the bread sinking during baking. Finally After reading all of this information, you should, in theory, be able to come up with your own favourite recipes. All that is left is the practice. It may not be so easy, though, because baking bread is a skill that you cannot learn in just one day. The search for the perfect bread can have a lot of setbacks. Do not be disappointed if you have trouble at first. Ask other home bakers about their experiences, take time to read about the subject, look things up on the Internet and, most importantly, keep experimenting, because the possibilities are endless. After all, home-made bread is the tastiest. Princess_Breadmaker_Recepies_EN.fm Page 16 Friday, January 19, 2007 4:49 PM15 Silver Fresh Breadmaker/Royal Fresh Breadmaker Article 151942/151943 Meal mixes Most types of meal can be mixed together. The combination of buckwheat flour/ oatmeal/wheat flour is a good example. You could also try barley meal/wheat flour. Various mixes can also be bought in shops, such as cornmeal, six-grain meal, nine-grain meal or ten-grain meal. These mixes sometimes contain flour and/or a bread improver. All-in-one mixes You can also buy mixes which contain all the ingredients, except water. These all-in- one mixes are easy and quick to use, but are also more expensive. Yeast Yeast is required in order for the bread to rise. You can buy fresh yeast (blocks) or dried yeast (granules). The taste of fresh yeast is slightly more pronounced than that of dry yeast. There are various brands of dry yeast and the effect they have varies somewhat. The yeast that suits you the best is a question of personal preference. As a rule of thumb, you can say that you need about half the weight of dry yeast (also called instant yeast) compared to fresh yeast. The effect of the yeast can be affected if the yeast comes into contact with salt or fat. Salt dries out the yeast and fat encloses the yeast cells, so that the dough can no longer rise. It is, therefore, important to ensure that the yeast, salt and butter are not placed too close to each other in the breadmaker. Salt Salt adds to the taste of the bread, but is also important for the crust and for the bread rising (although salt can also stop the bread from rising if it comes into direct contact with the yeast). Salt strengthens the gluten construction which gives the bread shape. Salt also ensures that the bread does not rise out of the baking tin and then sinks before it is well baked. It is possible to bake low-sodium or salt- free bread, but it will require varying the ingredients. Liquids The most common liquid used to bake bread is water, but you can also try using milk or buttermilk. This influences the taste, the rising and the bread structure. The fats in full-fat milk have a positive influence on the freshness and the lactose in the milk stimulates the fermentative power. Buttermilk produces a lighter bread that remains fresh for longer. Sugar Sugar only makes a small contribution to the rising process, but it determines the taste of the bread. Instead of sugar, you can also use honey, treacle or syrup. Do not use any large granular sugar (hard sugar) or sugar candy in the breadmaker. This may damage the non-stick coating. Do not use any artificial sweeteners, because they are generally not good at withstanding heat. Fats Fat is, in fact, a bread improver. You do not necessarily need it, but the bread is much better if you do use it. Fat makes the dough more pliable and ensures that it can rise more easily. Fat also encloses the gluten network, so that the carbon dioxide is kept in. This makes the bread airier and it remains fresh for longer. Various types of fat are suitable. Oil (sunflower oil or olive oil), butter and margarine give an excellent result. Oil makes the crust softer. Margarine produces a crispier crust and also improves the rising process. When baking herb bread, it may be tasty to use a seasoned oil, such as walnut oil, garlic oil or basil oil. Temperature It is best if the ingredients are at room temperature when they are placed in the16 Silver Fresh Breadmaker/Royal Fresh Breadmaker Article 151942/151943 baking tin. Never use liquid that is too warm, because this can have a negative effect on the yeast. Aids and tips Cool the bread on a grille After baking, leave the bread to cool down on a grille. The heat can then escape from all sides. Cutting the bread after it has cooled down Home-made bread is best cut after it has cooled down. If the bread is still warm, then it is best to cut it using an electric knife, such as the Princess 2952 Silver Electric Knife. Storing bread After cooling, it is best to wrap home-made bread in a tea towel. This will keep the crust nice and crisp. Special paper bread bags are also suitable. The bread will become soft if it is kept in a plastic bag or in the refrigerator. Freezing bread Home-made bread can be frozen after it has cooled down. It is useful to freeze it in daily portions. It is best to defrost the bread at room temperature, because a microwave dris the bread out too quickly. Although the bread can be frozen, it always has a negative effect on the quality. Darker bread One tablespoon of cacao powder can be added to the flour to give bread a darker colour. This has almost no influence on the flavour. Crispier crust To achieve a crispier crust, you can leave the bread in the machine for ten to fifteen minutes during the keep-warm phase. If the bread rises out of the baking tin You can watch the rising process through the viewing window. Normally, it is not a good idea to open the lid during the rising process, because this can cause the bread to sink, but if the dough rises out of the baking tin and sticks against the viewing window (this can also happen during baking), then open the lid briefly. The dough will then sink slightly. Small, compact bread Too much liquid produces a small, flat bread. The dough is not able to rise properly, because it is too wet. The yeast may also have been too old. Dry bread Too little liquid produces bread which is too dry. Try using (slightly) more water or milk. If the bread is good after baking, but then dries out quickly, add more oil or butter. Sunken bread If your bread rises fine, but sinks during baking, try baking it using the shortest program (Basic). In general, longer programs increase the chance of the bread sinking during baking. Finally After reading all of this information, you should, in theory, be able to come up with your own favourite recipes. All that is left is the practice. It may not be so easy, though, because baking bread is a skill that you cannot learn in just one day. The search for the perfect bread can have a lot of setbacks. Do not be disappointed if you have trouble at first. Ask other home bakers about their experiences, take time to read about the subject, look things up on the Internet and, most importantly, keep experimenting, because the possibilities are endless. After all, home-made bread is the tastiest.17 Silver Fresh Breadmaker/Royal Fresh Breadmaker Article 151942/151943 Généralités Cuire du bon pain, vite et facilement ! La machine à pain Princess Silver Fresh Breadmaker (art. nr. 151942) ou Royal Fresh Breadmaker (art. nr. 151943) s'en charge. Votre machine à pain entièrement automatique mélange et pétrit la pâte, fait cuire le pain et le tient au chaud pour le garder frais et croustillant. Ainsi, vous avez toujours du pain frais à votre propre goût. Vous vous apercevrez bien vite qu'avec cette machine à pain, faire votre propre pain est non seulement simple et économique, mais aussi un plaisir. Vous confectionnerez vos premiers pains selon nos recettes, mais, à l'usage, vous découvrirez le plaisir de d'essayer des farines différentes et toutes sortes d'autres ingrédients. L'appareil est livré avec son moule avec revêtement antiadhésif, un godet de mesure et une cuillère de dosage. Le Breadmaker est équipé de trois programmes pour différentes sortes de pain : Basic (de base), French (à la française) et Whole Wheat (complet). La minuterie vous permet de choisir exactement le moment auquel votre pain frais sera prêt. Quel délice, le matin au réveil! Fonctionnement et utilisation Voir la figure 1. Les composants de l'appareil sont : 1 couvercle 2 regard vitré 3 élément chauffant 4 crochet à pétrir 5 moule de cuisson 6 cordon et fiche 7 affichage 8 boutons de commande 9 cuillère de dosage (les bouts mesurent une cuillerée à café ou à soupe). 10 godet de dosage Voir la figure 2. Le panneau de commande comprend l'affichage et les boutons : 1 affichage 2 TIMER + (minuterie +) 3 TIMER - (minuterie -) 4 START/STOP (marche/arrêt) 5 BASIC (de base) 6 FRENCH (à la française) 7 WHOLE WHEAT (complet) Avant la première utilisation 1 Enlevez l'emballage. 2 Nettoyez soigneusement le moule et le crochet à pétrir, à l'eau chaude additionnée d'un peu de détergent pour la vaisselle, rincez et séchez bien. Programmation Vous avez le choix de trois programmes pour faire cuire votre pain : Basic (de base), French (à la française) et Whole Wheat (complet). Les programmes se composent toujours des phases suivantes