62168 - Bread maker Lakeland - Free user manual and instructions

Product Type	Automatic Bread Maker
Model	62168
Brand	Lakeland
Dimensions (L x W x H)	30 x 25 x 35 cm
Weight	5.5 kg
Power Supply	220-240V ~ 50/60Hz
Power Consumption	600 W
Maximum Bread Weight	1.5 kg (2.5 lb)
Programs	12 automatic programs including Basic, Whole Wheat, French, Sweet, Gluten-Free, Rapid, Dough, Jam, Cake, and Bake Only
Crust Control	3 settings: Light, Medium, Dark
Timer	Up to 13-hour delay start
Keep Warm Function	Automatic keep warm up to 60 minutes
Baking Chamber	Non-stick aluminum with observation window
Kneading Blade	Removable single paddle
Display	LCD with backlight
Accessories Included	Baking pan, measuring cup, spoon, hook
Cleaning and Maintenance	Wipe exterior with damp cloth; wash pan and blade in warm soapy water
Safety Features	Overheat protection, lid interlock, cool-touch handle
Spare Parts Availability	Baking pan and kneading blade available for purchase
Repairability	Repairable by qualified technician; spare parts available
Country of Origin	China
Instruction Language	English

Frequently Asked Questions - 62168 Lakeland

What is the maximum bread weight I can make with the Lakeland 62168 bread maker?

The maximum bread weight is 1.5 kg (2.5 lb).

How many programs does the Lakeland 62168 have?

It has 12 automatic programs including Basic, Whole Wheat, French, Sweet, Gluten-Free, Rapid, Dough, Jam, Cake, and Bake Only.

Can I delay the start of bread making?

Yes, the delay timer allows you to set the start time up to 13 hours in advance.

How do I clean the bread maker?

Wipe the exterior with a damp cloth. Remove the baking pan and kneading blade, wash them in warm soapy water, and dry thoroughly before reassembling.

Is the baking pan non-stick?

Yes, the baking pan has a non-stick coating for easy release and cleaning.

Can I bake gluten-free bread in this machine?

Yes, there is a dedicated Gluten-Free program for gluten-free recipes.

What safety features does the Lakeland 62168 have?

It includes overheat protection, a lid interlock that prevents operation when open, and a cool-touch handle.

How long does the keep warm function last?

The automatic keep warm function lasts up to 60 minutes after baking completes.

Where can I get spare parts for this bread maker?

Spare parts such as the baking pan and kneading blade are available through Lakeland customer service or authorized retailers.

Does the bread maker have an observation window?

Yes, it has a viewing window in the lid so you can monitor the baking process.

USER MANUAL 62168 Lakeland

Black lacemeyer bread maker with control buttons and display screen (no visible text or symbols)

Model: 62168

LAKELAND BREAD MAKER

Thank you for choosing the Lakeland Bread Maker. We are sure you will be delighted with the performance and will enjoy many years of making and baking your own delicious home-made bread.

Please take a little time to read this booklet before getting started and keep it in a safe place for future reference.

This Bread Maker makes two sizes of loaf - 700g and 900g. This allows you to choose a medium or large loaf depending on your needs. This versatile machine has 12 settings allowing you to make basic, wholemeal, French, sandwich, butter milk, gluten free and sweet breads as well as excellent cakes, dough and quick breads.

Here at Lakeland, our award-winning family-owned business still offers the same excellent quality, value for money and exceptional customer service as when we founded the company back in the 1960s.

Our products are hand-picked and thoroughly tested so you can be sure that everything you purchase will be a pleasure to use for many years to come.

CONTENTS

Product features....5

Safety cautions....6

The control panel and programmes....8

How to assemble the Bread Maker and using for the very first time....12

Instructions for use 13

Table for programme cycle times 16

A guide to ingredients....17

Adapting your own recipes....19

Hints and tips....20

Recipes 21

Programme 1 - BASIC 22

Programme 2 – FRENCH....23

Programme 3 – WHOLE WHEAT 24

Programme 4 – QUICK....25

Programme 5 - SWEET....26

Programme 6 - DOUGH....27

Programme 7 – GLUTEN FREE....29

Programme 8 - CAKE....30

Programme 9 – SANDWICH....32

Programme 10 - BUTTER MILK....33

Programme 11 - KNEAD 34

Programme 12 - BAKE 35

Troubleshooting 37

Care and cleaning 42

Electrical connections....43

Recycling your electricals 43

PRODUCT FEATURES

1. Viewing window 6. Main unit
2. Lid 7. Air vents
3. Kneading paddle 8. Hook
4. Removable bread 9. Measuring cup
   pan with handle 10. Measuring spoon
5. Control panel

SAFETY CAUTIONS

Carefully read all the instructions before using the appliance and keep in a safe place for future reference. Always follow these safety cautions when using the appliance to avoid personal injury or damage to the appliance. This appliance should be used only as described in this instruction book.

- This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be done by children unless they are older than 8 and supervised.

- Make sure your electricity supply matches the voltage shown on the appliance.

- Ensure all packaging materials and any promotional labels or stickers are removed from the appliance before the first use.

- Always inspect the appliance before use for noticeable signs of damage. Do not use if damaged or has been dropped. In the event of damage, or if the appliance develops a fault contact the Lakeland customer care team on 015394 88100.

- Do not use this appliance if the lead is damaged. If the lead is damaged it must be replaced with a special lead. Contact the Lakeland customer care team on 015394 88100.

• Always use the appliance on a dry, level, heat resistant surface.

- Unplug from the mains when not in use and before cleaning. To disconnect, turn the socket to "off" and remove the plug from the mains socket. Allow to cool before cleaning the appliance.

- Do not use any accessories or attachments with this appliance other than those recommended by Lakeland.

- To protect against fire, electric shock or personal injury, do not immerse cord, plug or unit in water or other liquids.

- Do not leave the lead hanging over the edge of a kitchen table or worktop. Avoid contact between the lead and hot surfaces.

- For indoor use only.

- For domestic use only.

- This appliance should be used for preparation of food as described within the instructions for use that accompany it.

- Always ensure that your hands are dry before removing the plug from the mains socket. Never pull the plug out of the mains socket by its lead.

• To avoid injury or possible fire, do not cover the appliance when in use.

• Do not connect this appliance to an external timer or remote control system.
• An extension cable may be used with care. The electrical rating of the cable should be at least as great as the appliance. Do not allow the cable to hang over the edge of the worktop or touch any hot surfaces.
• This appliance complies with the basic requirements of Directives 2014/30/EU (Electromagnetic Compatibility) and 2014/35/EU (Low Voltage Directive).
• WARNING: A cut off plug inserted into a 13 amp socket is a serious safety (shock) hazard. Ensure the cut off plug is disposed of safely.

• CAUTION: The plastic bags used to wrap this appliance or the packaging may be dangerous. To avoid risk of suffocation, keep these bags out of reach of babies and children. These bags are not toys.

- Do not operate empty unless the instructions advise otherwise e.g. for the first use.

- Do not touch any moving parts whilst in use.

- Do not lift or move the Bread Maker whilst in use.

- Do not cover the Bread Maker or block the air vents in the lid or sides whilst in use.

- Make sure there is plenty of air circulation around the Bread Maker.

- The bread pan will be very hot - always use oven gloves to remove the hot bread pan from the oven chamber.

- The kneading paddle will be very hot after use, always use an oven glove or cloth when handling.

- Do not place hands in the oven chamber after the bread pan has been removed as it will be very hot.

WARNING - HOT SURFACES

• The Bread Maker and surfaces marked with this symbol will get very hot during
- DO NOT TOUCH these surfaces as possible injury could occur.
- Wear oven gloves when removing the bread pan from the base unit. Allow the appliance to cool completely before touching these surfaces, handling, moving or storing this appliance.
- Be careful when opening the lid, as hot steam will escape and can burn.

THE CONTROL PANEL AND PROGRAMMES

The Bread Maker does not have a separate on/off switch. Simply plug in and switch on at the socket. After switching on at the socket the LCD in the display screen will be illuminated and you will hear a beep.

After a few seconds "3:10" appears in the display screen, and the arrow points to 900g and MEDIUM. This is the default setting and will appear every time you turn on the machine.

START/STOP

For starting and stopping the selected programme.

To START a programme, press the START/STOP button for approx. 2 seconds. A short beep will be heard, the LCD display will illuminate and two dots in the time display begin to flash. The programme will start.

To STOP a programme, press the START/STOP button for approx. 2 seconds until a beep confirms that the programme has been switched off.

PAUSE

Press the START/STOP button once to interrupt the programme at any time (to add ingredients, stir in flour that may not be fully mixed in etc). The machine will pause and the setting will be memorised for 10 minutes. The working time will flash on the display screen. Press START/STOP again to restart the programme, or the program will continue automatically after 10 minutes.

MENU

The MENU button is used to set your selected programme.

Press the MENU button repeatedly to scroll through the menu – the programmes will show in the display screen accompanied by short beeps.

When you see the number of the programme you require together with the programme time – stop pressing. If you go past your chosen programme, keep pressing the button until the programme number comes round again.

The programmes are as follows:

1. BASIC

Kneading, rising and baking normal bread. You may also add ingredients to increase flavour.

2. FRENCH

Kneading, rising and baking of French style bread. This setting has a longer rise time and produces bread with a crisper crust and a lighter texture.

3. WHOLE WHEAT

Kneading, rising and baking of whole wheat bread. This setting has a longer preheating time to allow the grain to swell up and expand. It is not recommended to use the delay function with this programme.

4. QUICK

Kneading, rising and baking loaves made with baking powder or soda such as soda bread or gingerbreads. Breads made on this setting usually have a denser texture and are smaller.

5. SWEET

Kneading, rising and baking of sweet bread.

6. DOUGH

Kneading and rising. No bake. You can remove the raw dough and shape into rolls, pizzas etc to cook in the conventional oven. Ideal if you like to make your dough in the Bread Maker and then oven bake your loaf.

7. GLUTEN FREE

A special programme for those who use gluten-free flours and baking mixes. The programme has a long second rising time.

The dough is usually more like a batter and is wetter than ordinary doughs.

8. CAKE

This programme is for producing tea loaves or cakes containing baking powder or baking soda and eggs rather than yeast dough. The cake programme mixes and bakes the cake. You may find that cakes made in the Bread Maker will be smaller and a little more dense than those baked in a conventional oven but will be just as moist.

9. SANDWICH

Kneading, rising and baking light-textured bread with a thinner crust – ideal for making sandwiches.

10. BUTTER MILK

For bread made with buttermilk for a soft, buttery loaf.

11. KNEAD

For kneading only.

12. BAKE

Baking only - no kneading or rising. This is usually used in conjunction with the DOUGH programme to allow additional ingredients to be kneaded into the dough by hand or if you want to remove the kneading paddle before the loaf is cooked. After completion of the DOUGH programme, remove the unbaked dough, carefully remove the kneading paddle, reshape the dough, kneading in the additional ingredients such as nuts, fruit etc.

then return dough to bread pan and place back in the machine. Close the lid and leave the dough to rise for approximately 30-40 minutes. Select BAKE to cook the loaf. The preset baking time is 60 minutes, however you can adjust the baking time to suit your own tastes. To adjust the baking time simply press the TIME button and set your own baking time.

You can also use the BAKE programme to darken crusts if the finished loaf is too light at the end of your chosen programme. Simply select BAKE and leave the loaf to bake for longer, taking the loaf out of the machine when you are happy with the colour. Bread can also be crisped and freshened using the BAKE programme.

COLOUR

Press the COLOUR button to select a LIGHT, MEDIUM or DARK coloured crust. This cannot be used with the DOUGH or KNEAD programmes.

LOAF SIZE

Press this button to select your loaf size either 900g or 700g and programme times will vary according to the loaf size selected. The programme time will be visible on the display screen.

You can select either a 900g or 700g loaf on these programmes: BASIC, FRENCH, WHOLE WHEAT, SWEET, GLUTEN FREE, SANDWICH AND BUTTER MILK.

You cannot use the LOAF SIZE button on the following programmes: QUICK, DOUGH, CAKE, KNEAD and BAKE.

DELAY FUNCTION

TIME (this enables you to delay the start time). The maximum delay time is 13 hours.

If you want to delay the start time so that the bread cooks overnight and is ready to eat in the morning:

Example:

It is 8.30pm and you want your bread ready at 7am the following day – i.e in 10 hours and 30 minutes.

• Select your programme, loaf size and colour.
• Press the TIME+ button to add the time until 10.30 appears on the display screen.
• Press the START/STOP button to activate the delay function.
• The dots will flash and the numbers will count down to show you the remaining time.
• The bread will be ready for you at 7am. If you don't take the bread out immediately the keep warm mode will begin for 1 hour.

DO NOT USE THE DELAY TIME WHEN USING INGREDIENTS THAT WOULD SPOIL SUCH AS EGGS, MILK, FRUIT, ONIONS, CREAM OR CHEESE.

NOT SUITABLE THE FOR GLUTEN-FREE PROGRAMME.

WE DO NOT RECOMMEND USE OF DELAY TIME SETTING WITH BREAD MIXES AS YOU CANNOT SEPARATE THE YEAST FROM THE LIQUID.

OTHER FEATURES

AUDIBLE ALERT TO TELL YOU WHEN TO ADD ADDITIONAL INGREDIENTS

Part way through each programme (after approximately 30 minutes but it will vary according to the programme you have selected) the machine will beep 10 times. This tells you that you can add additional ingredients such as fruit, olives, nuts etc. (see page 13 for further information on adding additional flavourings and ingredients). The beeps are very clear and can be easily heard, calling you back to the machine.

KEEP WARM

The Bread Maker will automatically keep the bread warm for 60 minutes after baking. At the end of the programme the Bread Maker will beep and the display screen will show "0:00" and WARM will be indicated on the display screen indicating that the machine is in WARM mode. Press and hold the START/STOP button to switch off the Bread Maker.

The KEEP WARM feature means that bread can be served warm if preferred and helps to minimise moisture build up if the loaf is not removed from the Bread Maker immediately after baking.

Note: For best results however, remove the bread as soon as the baking cycle is complete and allow it to cool on a cooling rack. You may find that the crust becomes crisper if kept on the keep warm mode after baking.

The Bread Maker is equipped with a power failure backup system or memory. If the power system is interrupted during the course of bread making, the process of making bread will be continued automatically within 10 minutes, even without pressing the START/STOP button. If the interruption time exceeds 10 minutes, the memory cannot be kept and you must discard the ingredients in the bread pan and start again. If the dough has not entered the rising phase when the power supply breaks off, you can press the START/STOP button directly to continue the programme from the beginning.

ENVIRONMENT

The machine works well in a wide range of temperatures, but there could be a difference in loaf size between a very warm room and a very cold room. We suggest the room temperature should be between 15^ C and 34^ C.

WARNING DISPLAY

If the display screen shows "H HH" after you have pressed the START/STOP button and the machine beeps 5 times the temperature inside is too high. Press the START/STOP button, open the lid and allow the Bread Maker to cool down for 10 - 20 minutes. If the display screen shows "L LL" after pressing the START/STOP button (except the BAKE programmes) and the machine beeps 5 times the temperature inside is too low. Press the START/STOP button, open the lid and allow the Bread Maker to rest for 10 - 20 minutes to return to room temperature.

If the display screen shows "E rr" after the START/STOP button has been pressed the temperature sensor has developed a fault. Contact Lakeland Customer Services for further advice.

HOW TO ASSEMBLE THE BREAD MAKER AND USING FOR THE VERY FIRST TIME

When the Bread Maker is used for the first time it may emit a slight burning smell when first switched on. This is completely normal with a new heating element. You will need to operate the Bread Maker empty for the very first use. This will also show you how easy the Bread Maker is to use.

• Wash the bread pan and kneading paddle in hot, soapy water, rinse and dry thoroughly.
• Place the Bread Maker on a flat, dry, heat-resistant surface.
• Position the bread pan in the baking chamber holding it at a slight angle and turning it clockwise until it clicks into place.
• Fix the kneading paddle onto the drive shaft.
• Close the lid.
• Switch on at the socket.
• The Bread Maker will beep and the display screen will show the default setting "900g, MEDIUM, 3:10"
• Press the MENU button repeatedly – the programme numbers will scroll through. Stop pressing at programme number 12, BAKE. If you go past the number you require simply keep pressing until programme 12 comes around again.
• Select programme 12, BAKE and press START/STOP.
• The Bread Maker will begin to count down and you can follow this on the display screen. Leave the Bread Maker to BAKE for 10 minutes. You may hear some intermittent clicks during this time.
• Press the START/STOP button firmly to stop the programme.
• Open the Bread Maker and allow to cool completely.
• Lift out the kneading paddle then remove the bread pan by turning anti-clockwise and lifting out.
• Wash, rinse and dry the bread pan and kneading paddle again and replace.
• You are now ready to make your first loaf.

INSTRUCTIONS FOR USE

HOW TO MEASURE INGREDIENTS

One of the most important steps for making good bread is to use the exact measure of ingredients. Always use the measuring cup and spoon provided with your Bread Maker. If you prefer to use kitchen scales, metric measurements have also been included in the recipe section.

• Any liquid should be measured with the measuring cup or spoon provided. Observe the level of the measuring cup at eye level.
• When measuring cooking oil or other liquids, wash, rinse and dry the measuring cup and spoon thoroughly before measuring any other ingredients.
• Dry ingredient measuring must be done by gently spooning ingredients into the measuring cup and then, once filled, level it off with a knife. Do not be tempted to add more than required or to pack it down tightly into the cup as it will affect the recipe.
• When measuring small amounts of dry ingredients e.g. yeast, sugar and salt, use the measuring spoon supplied. Measurements must be level, not heaped, as this could affect the recipe.

The measuring cup holds 160g of flour, or 250ml

1 teaspoon = 5ml
1 tablespoon = 15ml

ADDING ADDITIONAL FLAVOURINGS AND INGREDIENTS

You can do this in three ways (or a combination of them):

1. You can add extra ingredients to the bread pan with your basic ingredients. If added at the start of the programme they will be more finely distributed throughout the mixture and will not remain whole – they will however add flavour and colour to the dough.
2. If the programme has a time function to add ingredients, the appliance will beep 10 times, when extra ingredients can be added by opening the lid.
3. If using the DOUGH programme you can knead extra ingredients in by hand before shaping and baking.

MAKING A LOAF – Things to remember

Place the pan in position and turn it clockwise until it clicks in correct position. Rub a little margarine or butter onto the kneading paddle and position onto the drive shaft. This prevents the dough from sticking to the kneading paddle and assists with removing the paddle from the bread after baking. Insert the kneading blade onto the drive shaft.

Ensure the ingredients are put into the Bread Maker in the exact order given in the recipe, for example;

• First, liquid ingredients - oil, milk, water etc. It is recommended that you also add the salt now as you can be sure it will be kept separate from the yeast – this is especially important if you are using the time delay.
• Second, dry ingredients - flour, sugar, milk powder etc. Add the flour gently and make sure it is evenly distributed over the liquid. If you tip it onto the liquid too fiercely the liquid may seep up through the flour and affect the action of the yeast. This is particularly important if you are using the time delay.
• Last, yeast. The yeast must be kept separate from the wet ingredients and salt. Create a small hole in the dry ingredients using your finger or a spoon and place the yeast in the hole. Make sure the yeast is fresh – check the use by date.
• Ensure the ingredients are at room temperature unless otherwise stated. Water should be cold unless the recipe states otherwise.

Select your recipe – it is a good idea to use one of the recipes we have included in this booklet. The BASIC bread recipe on page 22 is a good recipe to start with. When you are familiar with the Bread Maker you can use or adapt your own recipes.

1. Add the ingredients to the Bread Maker as recommended in the recipe.
2. Close the lid gently and plug the power cord into a wall outlet.
3. You will hear a beep. The display panel will illuminate and show the default setting "900g, MEDIUM, 3.10"
4. Press the MENU button repeatedly until the programme you require is reached.

5. Press the LOAF button to select a 700g or 900g loaf (where applicable).

6. Press the COLOUR button to select the desired crust colour (LIGHT, MEDIUM or DARK).

7. If you want to delay the time the Bread Maker will start press the TIME + or TIME - button (for full details see page 9). Skip this step if you want the Bread Maker to start immediately.

8. The remaining time and the programme stage will be visible on the display screen.

9. Check the dough after a few minutes to make sure that all the flour is incorporated into the dough. Sometimes flour may be left in the corners of the bread pan. Press the START/STOP button, open the lid and, using a non stick spatula, simply loosen the flour so it will be evenly mixed in.

10. Close the lid again and press START/STOP to recommence the programme.

11. When the programme is complete you will hear 10 beeps and the display screen will show '0:00' the bread will now be automatically kept warm for 60 minutes if you do not switch the Bread Maker off.

12. Press the START/STOP button firmly for approx. 2 seconds to stop the machine. The default setting will appear in the display screen "900g, MEDIUM, 3.10"

13. Open the lid and using an oven glove, firmly grasp the bread pan handle, turn the bread pan anti-clockwise and gently pull the pan straight up out of the machine using the handle. CAUTION: the bread pan and bread may be very hot. Handle with care.

Interior view of a modern kitchen appliance with open lid and internal compartments (no visible text or symbols)

1. Turn the bread pan upside down and gently shake the loaf onto a cooling rack. If the loaf does not fall out straight away gently loosen the sides of the loaf with a non stick spatula.

2. Leave the loaf to cool for about 20 minutes before slicing. Sometimes the kneading paddle may remain in the loaf. If it does, use the hook to remove the paddle from the base of the loaf. Take care as the kneading paddle will be very hot. Always remove the kneading paddle before slicing the loaf.

Remember:

If you do not stop the Bread Maker and remove your loaf, the Bread Maker will automatically switch to "Keep Warm" mode. Your bread will be kept warm for 60 minutes to prevent it from becoming soggy. The crust may become crisper depending on how long it is kept warm.

For best results, remove the bread as soon as the baking cycle is complete and allow it to cool on a cooling rack.

TABLE FOR PROGRAMME CYCLE TIMES (HOURS:MINUTES)

	Loaf Size	Timings	Crust Colour			Time to Add Ingredients	Delay Timer
			Light	Medium	Dark
1. Basic 900g	700g	03.1003.03	●	●	●	02:3502:29	●
2. French 900g	700g	04.0003.50	●	●	●	03:0002:52	●
3. Whole Wheat	900g700g	03.5503.47	●	●	●	03:1503:10	●
4. Quick 900g 02.25			●	●	●		●
5. Sweet 900g	700g	03.0503.00	●	●	●	02:4502:40	●
6. Dough 01.30							●
7. Gluten Free 900g700g		03.3503.30	●	●	●	03.0102.56	Not advised
8. Cake 02.55 01.35			●	●	●		●
9. Sandwich 900g700g		03.1503.10	●	●	●	02:3002:25	●
10. Butter Milk 900g700g		03.1503.10	●	●	●	02.4502.40	●
11. Knead 00.18
12. Bake 01.00			●	●	●		●

A GUIDE TO INGREDIENTS

The major ingredient in bread making is flour, so selecting the right one is the key to a successful loaf.

Wheat flours

Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as bran, and an inner kernel which contains the wheat germ and endosperm. It is the protein within the endosperm which, when mixed with water, forms gluten. Gluten stretches like elastic and the gases given off by the yeast during fermentation are trapped, making the dough rise.

Strong or Very Strong White Bread flours

These flours have the outer bran and wheat germ removed, leaving the endosperm which is milled into a white flour. It is essential to use strong or very strong white flour or white bread flour because this has a higher protein level essential for the development of the gluten. Do not use ordinary plain white flour or self raising flour for making yeast raised breads in the Bread Maker because you will not get a good result. There are several brands of white bread flour in the shops – look for STRONG or BREAD flour on the bag.

Strong or Very Strong Wholemeal or Whole Wheat Bread flours

Wholemeal flours include the bran and wheat germ and have a nutty flavour. Wholemeal flour gives a coarser textured bread. Again, look for STRONG or VERY STRONG wholemeal bread flour. If you make a loaf using all wholemeal flour it will be denser than white loaves. Wholemeal doughs rise more slowly which is why there is a special programme on this machine. For a lighter loaf replace part of the wholemeal flour with white flour.

Granary Strong Bread flours

A combination of white, wholemeal and rye flours with malted whole-wheat grains, which adds texture and flavour. You can use this on its own or in combination with strong white flour.

Non Wheat flours

Other flours such as rye can be used with white and wholemeal bread flours to make traditional breads like pumpernickel or rye bread. Adding even a small amount can add an interesting tang to your loaf. Do not use it on its own as the dough will be very sticky and the loaf will be heavy and very dense. Other grains e.g. millet, barley, buckwheat, cornmeal and oatmeal; These grains cannot be used alone to make bread as they are unsuitable but they can be added in small quantities to white bread flour – try replacing 10 - 20% of white bread flour with any of these.

Salt

A small quantity of salt is essential for bread making. It helps to develop the dough and gives flavour. Use fine table salt or sea salt rather than coarse ground salt which is best kept for sprinkling on top of hand-shaped rolls etc. to give a crunchy texture. Low salt substitutes are best avoided as most do not contain sodium.

• Salt strengthens the gluten structure and makes the dough more elastic.
• Salt inhibits the growth of yeast to prevent over-rising and stops the dough collapsing.
  • Take care to add the correct amount as too much salt will kill the yeast or prevent it rising sufficiently.

Sweeteners

Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or treacle.

• Sugar and liquid sweeteners help with the colour of the bread and add a golden colour to the crust.
• Sugar attracts moisture which improves the keeping quality of the bread.
• Sugar provides food for the yeast. It is not essential as modern types of dried yeast are able to feed on the natural sugars and starches found in the flour, but it will help to make the dough more active.
• Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra sweetness. Use the SWEET programme for these breads.
• If substituting a liquid sweetener for sugar then the total liquid quantity of the recipe will need to be reduced slightly.

Fats and Oils

A small amount of fat or oil will give a softer crumb and helps to extend the freshness of the loaf. Use butter, margarine or lard in small quantities. Make sure they are at room temperature and cut into small pieces so they mix in well. Do not use low fat spreads as they contain up to 40% water and can affect the overall quantities in your recipe.

Liquid

Some form of liquid is essential. Usually water or milk is used. Water gives a crisper result than milk. Water can be combined with skimmed milk powder. If using the time delay it is important to use water and skimmed milk powder as ordinary milk will deteriorate if left to stand for too long. For most programmes you can use water straight from the tap but if using the RAPID BAKE programmes it needs to be lukewarm.

• On very cold days measure the water and leave to stand at room temperature for 30 minutes before use.
• If using milk, don't use it straight from the fridge, leave it to stand at room temperature for 30 minutes before use.
• Buttermilk, yoghurt, sour cream and soft cheeses such as Ricotta, cottage or fromage frais can all be used as part of the liquid content and will give a more moist and tender crumb.
• Eggs can be added to the dough to enrich it. Eggs improve the colour and help to add structure and stability to the gluten during rising. If you are using eggs, reduce the liquid content accordingly. Place the egg in the measuring cup and top up with liquid to the correct level for the recipe.

Yeast

All the recipes in this book have been tested using easy blend, fast-action yeast which does not require dissolving in water first, is very easy to use and tends to give better results. It is placed in a well in the flour where it is kept dry and separate from the liquid until the mixing commences.

• For best results use easy blend, fast-action yeast.
• Use only the amount of yeast stated in the recipe. If too much is added it will cause the dough to spill out over the top of the bread pan.
• Once a sachet of yeast is opened it should be used within 48 hours.
  • Always use yeast before its use by date.
• You may also find dried yeast that has been specially designed for use in bread makers.
  • Always follow the instructions on the packet.

ADAPTING YOUR OWN RECIPES

After you have made some of the recipes supplied, you may wish to adapt a few of your own recipes. Start by selecting one of the recipes in this booklet, which is similar to your own and use this as a guide.

Read through the following guidelines and be prepared to make adjustments as you go along.

• Make sure you use the correct quantities for the Bread Maker. This Bread Maker has settings for 900g and 700g loaves. If using your own recipe books use the quantities given for the 700g and 900g loaf sizes. Do not use more than the recommended amount of flour and follow the recipe in metric or imperial - do not mix the two.
• Always add the liquid to the bread pan first. Separate the yeast from the liquid by adding after the flour.
• Add the flour carefully and spread it over the liquid. If tipped in too fiercely, the liquid may seep up through the flour and come into contact with the yeast.
• Replace fresh yeast with easy blend dried yeast. Note: 6g fresh yeast = 1 teaspoon (5ml) dried yeast.
• Use skimmed milk powder and water instead of fresh milk if you are delaying the start time.
• If your recipe uses egg, add the egg as part of the total liquid measurement, unless the recipe states otherwise.
• Keep the yeast separate from the other ingredients in the bread pan until mixing commences.
• Check the consistency of the dough during the first few minutes of mixing. Bread makers do require slightly softer dough so you may have to add extra liquid; add it slowly a teaspoon at a time so you don't add too much. The dough should be wet enough to gradually relax back.

HINTS AND TIPS

• The Bread Maker is not a sealed unit and will be affected by the temperature and humidity of the day. If it is a very hot day or the machine is used in a hot kitchen, then the bread is likely to rise more than if it is cold.
• On very cold days let the water from the tap stand at room temperature for 30 minutes before use. Likewise for ingredients from the fridge.
• Use all the ingredients at room temperature and water from cold unless stated otherwise in the recipe.
• Add the ingredients to the bread pan in the order suggested in the recipe. Keep the yeast dry and separate from any other liquids added to the pan, until mixing commences.
• Accurate measuring is vital for a successful loaf. Follow either metric or imperial measurements, do not mix the two. Use the measuring cup and spoon supplied and use accurate kitchen scales.
• Always use fresh ingredients, within their use by date. Perishable ingredients such as milk, cheese, vegetables and fresh fruits may deteriorate, especially in warm conditions. These should only be used in breads which are made immediately.
• Do not add too much fat as it forms a barrier between the yeast and flour, slowing down the action of the yeast, which could give a heavy, dense loaf.
• Cut butter and other fats into small pieces before adding to the bread pan making sure they are at room temperature and not straight from the fridge.
• Giving the kneading paddle a light coating of oil may make it easier to remove if it bakes into the loaf.
• You may find that baked loaves may be left with a small patch of unmixed flour, this is quite normal and can simply be brushed off.
• Bread made in the Bread Maker does not contain preservatives like shop bought bread and so will not keep for as long.

RECIPES

• The Bread Maker will make a 700g or 900g loaf depending on the programme.
- Use the measuring cup and spoon supplied, and use accurate kitchen scales.
- Follow quantities accurately.
• The recipe charts show the sequence the ingredients are added to the bread pan.
- The recipes are a guide - you may prefer to make changes as you go along to suit your own particular tastes.

Packet Bread Mixes

• You can use packet bread mixes in your bread maker. The pack should give instructions for use. Make sure you do not exceed the maximum amount the Bread Maker can handle.
• Do not use bread mixes with time delay as you cannot separate the yeast from the liquid. Please note that all spoon measurements are standard metric, so 1 tsp is 5ml and 1 tbsp is 15ml. We recommend using the measuring spoon included for accurate results.

PROGRAMME 1 - BASIC

BASIC BREAD

This is an excellent basic loaf. You can enrich the bread by adding an egg which will give a delicious flavour. When using egg, remember to include this in the total liquid quantity. Put the egg in the measuring cup and top up to 300 / 380ml with water.

You can add extra ingredients to this basic bread such as nuts, herbs, sun dried tomatoes, olives etc. (See page 13. Adding additional flavours and ingredients).

Ingredients 700g loaf	-3 hours 3 mins	900g loaf - 3 hours 10 mins
Water 300ml 380ml
Oil 112 tablespoons 112 tablespoons
Salt 112 teaspoons 112 teaspoons
Strong white bread flour 234 cups (450g)	334 cups (600g)
Milk powder 4 teaspoons 5 teaspoons
Caster sugar 1 tablespoon 4 teaspoons
Easy blend yeast 112 teaspoons 112 teaspoons

VARIATIONS – you can add any of these ingredients to the basic bread:

Ingredients	700g loaf	900g loaf
Nuts e.g. walnuts 25g 30g
Poppy seeds	15g 25g
Cheese, grated	50g 75g
Sunflower seeds	25g 50g
Fennel / caraway / cumin seeds etc.	15g 25g

WHAT YOU DO

Put all the ingredients in the bread pan as above.

Close the lid.

Press MENU and select programme 1, BASIC.

Select LOAF SIZE.

Select COLOUR.

Press START/STOP.

At the end of the cycle press START/STOP, lift out the bread pan and turn out the loaf onto a cooling rack.

PROGRAMME 2 - FRENCH

FRENCH BREAD

This is a tasty French style bread with a lighter texture and crisper crust.

French bread is usually made with French bread flour, however it may be difficult to find. This recipe uses ordinary strong white bread flour and gives excellent results. French bread flour can be found in some shops and online.

Ingredients	700g loaf - 3 hours 50 mins	900g loaf - 4 hours
Water 310ml 400ml
Salt 112 teaspoons 112 teaspoons
Strong white bread flour	2^3/4 cups (450g)	3^3/4 cups (600g)
Caster sugar 2 teaspoons 2 teaspoons
Easy blend yeast 112 teaspoons 112 teaspoons

WHAT YOU DO

Put the ingredients into the bread pan in the order above.

Close the lid.

Press MENU and select programme 2, FRENCH.

Select LOAF SIZE.

Select COLOUR.

Press START/STOP.

At the end of the cycle press START/STOP, lift out the bread pan and turn out the loaf onto a cooling rack.

PROGRAMME 3 - WHOLE WHEAT

WHOLE WHEAT BREAD

This bread uses half wholemeal strong bread flour and half white strong bread flour. You can use all wholemeal flour but the result will be denser in texture.

Ingredients 700g loaf	-3 hours 47 mins	900g loaf - 3 hours 55 mins
Water 310ml 380ml
Oil 1 tablespoon 1 tablespoon
Lemon juice 1 tablespoon 1 tablespoon
Salt 2 teaspoons 2 teaspoons
Strong wholemeal bread flour 2^3/_4 cups (420g)	3 cups (500g)
Strong white bread flour 1/2 cup (80g)		^2/_3 cup (100g)
Milk powder 4 teaspoons 5 teaspoons
Caster sugar	1 tablespoon	1 tablespoon
Easy blend yeast	1 teaspoon	1 teaspoon

You can add additional ingredients to brown bread - seeds and grains are particularly good. These can be added at the beginning of the programme with the other ingredients.

Ingredients	700g loaf	900g loaf
Nuts e.g. walnuts 25g 30g
Poppy seeds	15g 25g
Cheese, grated	50g 75g
Sunflower seeds	25g 50g
Fennel / caraway / cumin seeds etc.	15g 25g

WHAT YOU DO

Put all the ingredients in the bread pan as above.

Close the lid.

Press MENU and select programme 3, WHOLE WHEAT.

Select LOAF SIZE.

Select COLOUR.

Press START/STOP.

At the end of the cycle press START/STOP, lift out the bread pan and turn out the loaf onto a cooling rack.

PROGRAMME 4 - QUICK

GINGERBREAD - TIME TO MAKE: 2 HOURS 25 MINUTES

This programme makes deliciously moist quick breads such as gingerbreads and other breads made with baking powder or soda.

Check after a few minutes to ensure that all the ingredients have been fully mixed in. Press START/STOP, open the lid and using a spatula gently scrape down the sides. Press START/STOP again to restart the programme.

Ingredients	Quantity
Butter, cut into pieces	115g
Golden syrup	125g
Treacle	50g
Soft light brown sugar	125g
Milk	180ml
Egg, medium	1
Plain flour	1^3/_4 cups (280g)
Ground ginger	2 teaspoons
Baking powder	2 teaspoons
Bicarbonate of soda	1 teaspoon
Walnuts, chopped	50g

WHAT YOU DO

Put the butter, syrup, treacle and brown sugar into a small saucepan.

Heat gently over a low heat, stirring until all the ingredients are well combined.

Pour the mixture into the bread pan and add the egg and milk.

Sift together the flour, ginger, baking powder, and bicarbonate of soda and spoon into the bread pan.

Put the chopped walnuts on top.

Close the lid, press MENU and select programme 4, QUICK then press START/STOP.

After a few minutes scrape down the sides of the bread pan to ensure even mixing of the ingredients.

At the end of the cycle turn the gingerbread out and cool on a wire rack.

NOTE: This gingerbread really improves with keeping - store in an airtight tin.

PROGRAMME 5 - SWEET

SWEET CRANBERRY, ORANGE AND NUT BREAD

This is a delicious recipe to serve as a weekend breakfast treat - fresh or toasted. You can brush the top of the baked loaf with a little warmed honey.

Ingredients	700g loaf - 3 hours	900g loaf - 3 hours 5 mins
Water 170ml 235ml
Natural yoghurt 140ml 180ml
Salt 1 teaspoon 1 teaspoon
Strong white bread flour	2^1/3 cups (425g) 3 cups (540g)
Ground almonds 50g 60g
Orange rind, grated 1 1
Caster sugar	40g 50g
Easy blend yeast	1^1/2 teaspoons	1^1/2 teaspoons
Nuts, roughly chopped	40g 50g
Dried cranberries 25g 25g

WHAT YOU DO

Put the ingredients in the bread pan as above and close the lid.

Press MENU and select programme 5, SWEET.

Select LOAF SIZE.

Select COLOUR.

Press START/STOP.

Add the nuts and cranberries to the bread pan when it beeps 10 times.

At the end of the cycle press START/STOP, lift out the bread pan and turn out the loaf onto a cooling rack.

PROGRAMME 6 - DOUGH

PIZZA

Use this programme to make the dough for all sorts of recipes and then bake in the conventional oven. Alternatively, make your bread dough, remove the kneading paddle, reshape the dough adding any additional ingredients and then select the BAKE programme to bake the recipe in the Bread Maker.

This basic dough recipe makes 2 x 20cm pizzas or 1 large pizza.

Time to make dough: 1 hour 30 minutes.

Baking time in conventional oven: 20 - 25 minutes.

Ingredients	Quantity
Base
Water	140ml
Oil 1 tablespoon
Salt 1 teaspoon
Strong white bread flour 1	13 cups (225g)
Caster sugar 12 teaspoon
Easy blend yeast 12 teaspoon
Topping
Tomato purée 4 tablespoons
Dried oregano 2 teaspoons
Tomatoes, sliced 4 large
Cheddar cheese, grated 115g
Mozzarella, sliced 115g
Ham, torn into strips 4 slices
Pitted black olives 10
Olive oil for drizzling

WHAT YOU DO

Put all the ingredients for the pizza base in the machine in the order above.

Close the lid.

Press MENU and select programme 6, DOUGH.

Press START/STOP.

At the end of the cycle tip the dough onto a very lightly floured board.

Pull out the kneading paddle and divide the dough into two pieces.

Preheat the oven to 220^ C, Fan oven 200^ C, 425^ F, Gas mark 7.

Grease one large or two smaller baking trays.

Put the dough onto the tin and gently stretch and pull the dough into a round shape so it fits the tins.

Pinch up the edges to make a lip.

TOPPING

Spread the tomato purée over the pizza bases and sprinkle on the oregano.

Arrange the tomato slices on top. Then sprinkle on the grated cheese.

Arrange the Mozzarella slices, ham and olives on top.

Drizzle the pizzas with a little olive oil.

Bake for 20 - 25 minutes until golden, well risen and the cheese is bubbling.

PROGRAMME 7 - GLUTEN FREE

STANDARD GLUTEN FREE LOAF - Time to make 1 hours 38 minutes

Use gluten free bread blend for this recipe.

Warm the milk and oil gently together to a temperature of between 32 - 35°C in a small saucepan before pouring into the bread pan.

Make sure the eggs are at room temperature - do not use straight from the fridge.

Stir the mixture a few minutes after the programme has started to ensure even mixing of the ingredients.

The mixture will be similar to a muffin batter in consistency.

At the end of the cycle take the loaf out of the Bread Maker immediately and turn out onto a cooling rack - do not keep warm as this may cause this loaf to become soggy.

The bread has a dense texture and has a lower rise than ordinary bread.

Ingredients	Quantity
Milk - warmed to 32 - 35°C	310ml
Oil - warmed with the milk	100ml
Eggs, medium, lightly beaten, at room temp.	2
Salt	1 teaspoon
Cider vinegar	1 teaspoon
Gluten free bread flour blend	2^3/_4 cups (450g)
Caster sugar	2 tablespoons
Easy blend yeast	2 teaspoons

WHAT YOU DO

Pour the milk and oil into a small saucepan and heat gently until the temperature reaches 32 - 35°C. Pour into the bread pan.

Add the eggs, salt and vinegar.

Add the flour, sugar and yeast.

Position the bread pan in the Bread Maker.

Close the lid.

Press MENU and select programme 7, GLUTEN FREE.

Press START/STOP.

After a few minutes check that the ingredients are mixing in evenly. If necessary press START/STOP, scrape down the sides to incorporate all the ingredients then press START/STOP again to restart the Bread Maker. The mixture will be better like.

At the end of the cycle remove the loaf immediately, DO NOT leave on KEEP WARM mode.

PROGRAMME 8 - CAKE

CHOCOLATE AND WALNUT CAKE - Time to make 1 hour 50 minutes

Makes 1 large cake.

Select the LIGHT or MEDIUM crust colour for this cake.

Check the mixture is mixing correctly - after a few minutes open the lid and make sure the flour is mixing in evenly.

Do not use strong bread flour for cakes - use the flour recommended in the cake recipe.

The cake can be filled with buttercream, fresh cream or any filling of your choice.

You can add additional ingredients of your choice. This chocolate cake is moist and delicious and will improve on keeping.

Ingredients	Quantity
Oil	150ml
Milk	150ml
Soft, light brown sugar	150g
Black treacle	1 tablespoon
Eggs, medium	2
Self raising flour	114 cups (200g)
Baking powder	12 teaspoon
Cocoa powder	75g
Ground almonds	50g

WHAT YOU DO

Put the oil, milk, sugar, treacle and eggs into the bread pan.

Sift together the flour, baking powder and cocoa powder, then add to the pan.

Sprinkle the almonds on top.

Close the lid.

Press MENU and select programme 8, CAKE.

Press COLOUR and select LIGHT or MEDIUM.

Press START/STOP.

Check the mixture after approximately 5 minutes to check that the ingredients are mixing in evenly. If necessary, press START/STOP, scrape down the sides to incorporate any flour that remains then press START/STOP again to restart the Bread Maker.

At the end of the cycle press START/STOP, lift out the bread pan and turn the cake out onto a cooling rack. Allow to cool completely.

FILLING

Chocolate Buttercream

Ingredients	Quantity
Butter, softened	150g
Icing sugar, sifted	350g
Chocolate, melted	75g
Walnut halves	6

WHAT YOU DO

Cream the butter until soft.

Gradually beat in the icing sugar until smooth and creamy.

Add the melted chocolate and mix together well.

Cut the cake in half and use half the buttercream to sandwich the two halves together.

Spread the remaining buttercream on top of the cake.

Arrange the walnut halves on top.

PROGRAMME 9 - SANDWICH

SANDWICH LOAF - Time to make 3 hours approx.

Ingredients	900g loaf
Egg	2
Water	Make up to 360ml with the egg
Oil	2 tablespoon
Salt	2 teaspoon
Strong white bread flour	4 cups (640g)
Caster sugar	2 tablespoon
Milk powder	2 tablespoon
Easy blend yeast	2 teaspoon

WHAT YOU DO

Crack the egg into the measuring cup.

Add the water to the egg making up the quantity to 180ml.

Put the ingredients into the bread pan in the order above.

Close the lid.

Press MENU and select programme 9.

Select LOAF SIZE.

Press COLOUR and select LIGHT, MEDIUM or DARK.

Press START/STOP.

When the Bread Maker beeps 10 times add any additional ingredients.

The programme will continue until the end and will then beep again 10 times to indicate that the bread is ready.

Press START/STOP and open the lid.

Remove the loaf from the bread pan and leave to cool.

PROGRAMME 10 - BUTTER MILK

Ingredients	700g loaf - 3 hours 10 mins	900g loaf - 3 hours 15 mins
Water 45ml 60ml
Butter milk 135ml 175ml
Butter 45g	60g
Caster sugar 112 tablespoons 2 tablespoons
Salt 14 teaspoon 12 teaspoon
Bicarbonate of soda 14 teaspoon 14 teaspoon
Strong plain flour	113 cups (270g)	214 cups (350g)
Dried active baking yeast	2 teaspoons	212 teaspoons

WHAT YOU DO

Melt the butter over a low heat, then mix in the butter milk.

Put the ingredients into the bread pan in the order above.

Close the lid.

Press MENU and select programme 10.

Select LOAF SIZE.

Press COLOUR and select LIGHT, MEDIUM or DARK.

Press START/STOP.

When the Bread Maker beeps 10 times add any additional ingredients.

The programme will continue until the end and will then beep again 10 times to indicate that the bread is ready.

Press START/STOP and open the lid.

Remove the loaf from the bread pan and leave to cool.

PROGRAMME 11 - KNEAD

PASTA DOUGH - Time to make 18 minutes

Ingredients	Quantity
Eggs	4 x 60g
Water	3 tablespoons
Strong plain flour	3 cups (500g)
Table salt	12 tablespoon

WHAT YOU DO

Whisk eggs and water together and pour into the bread pan. Add flour and salt and wipe any spills from around the outside of the pan.

Close the lid.

Press MENU and select programme 11.

Press START/STOP.

The programme will continue and will beep 10 times at the end of the programme to indicate that the dough is ready.

Press the START/STOP button and open the lid.

Remove from the bread pan and leave to cool.

VARIATIONS

Spinach pasta: Add 100g of very well drained spinach to the dough recipe.

Tomato pasta: Add 2 tablespoons of concentrated tomato paste to the dough recipe.

PROGRAMME 12 - BAKE

SUN-DRIED TOMATO, CHEESE AND OLIVE BREAD - Time to make dough 1 hour 30 minutes plus 1 hour bake

A delicious bread which can be made into sandwiches, served with soup or toasted for bruschetta. First of all make the dough using programme 12 BAKE.

Ingredients	Quantity
Water	180ml
Oil 1 tablespoon
Salt 1 teaspoon
Strong white bread flour 2 cups (320g)
Caster sugar 1 tablespoon
Milk powder 1 tablespoon
Easy blend yeast 1 teaspoon
Parmesan cheese, grated 50g
Sun-dried tomatoes, cut into pieces 50g
Black, pitted olives, cut into pieces 25g

WHAT YOU DO

Put the water, oil, salt, flour, sugar, milk powder and yeast into the bread pan.

Add the Parmesan cheese and 25g of the tomatoes.

Close the lid.

Press MENU and select programme 12 BAKE.

Press START/STOP.

The Bread Maker will start immediately.

The Bread Maker will beep 10 times to indicate that you can add extra ingredients but ignore the beeps as the remaining tomatoes and olives will be kneaded in by hand at the end of the programme (however, you can add them now if you prefer).

The programme will continue and will beep 10 times at the end of the programme to indicate that the dough is ready.

Press the START/STOP button and open the lid.

Lift out the bread pan, tip the dough onto a lightly floured worktop and pull out the kneading paddle. Knead very lightly.

Flatten the dough out a little and place the remaining tomatoes and olives on top.

With lightly floured hands gently knead the tomatoes and olives evenly into the dough.

Replace the bread pan in the unit without the kneading paddle.

Put the completed dough into the bread pan and close the lid.

Press MENU and select programme 12 BAKE.

The machine will beep 10 times at the end of the baking time.

Press START/STOP and open the lid.

Remove the loaf from the bread pan and leave to cool on a cooling rack.

TROUBLESHOOTING

Following are some common problems that can occur when making bread in your Bread Maker. Please review the problems, their possible cause and any corrective action that should be taken to ensure successful bread making.

Problem Possible Cause	Solution
Loaf size and shape
1. Bread does not rise enough.	Wholemeal breads will be lower than white breads due to less gluten.	Normal with this type of flour.
	Not enough liquid.	Increase liquid by 15ml, 3tsp.
	Sugar omitted or not enough added.	Assemble ingredients as listed in the recipe. If you are making sweet bread make sure you reduce the sugar slightly if adding sugary ingredients such as candied fruits etc.
	Wrong type of flour used.	You may have used ordinary flour instead of strong bread flour.
	Wrong type of yeast used.	For best results use fast action "easy blend" yeast.
	Not enough yeast added or too old.	Measure amount recommended and check use by date on packet.
	Liquid too hot or too cold and yeast killed or not activated.	Check that liquids are at room temperature before use.
	Yeast and sugar came into contact with each other before kneading cycle.	Make sure they remain separate when added to the bread pan.
	You opened the lid during the rising cycle and allowed warm air to escape.	Do not open lid during rising.
2. Flat loaf, no rising. Yeast omitted.	Yeast too old.Liquid too hot.Too much salt added or salt came into contact with yeast.Delay start used - yeast became wet before bread making commenced.	Assemble ingredients as listed in recipe.Check use by date on packet.Use liquid at correct temperature for programme.Use amount recommended and keep separate from each other.Add ingredients in correct order making sure yeast cannot come into contact with the liquid.
3. Top inflated - mushroom like in appearance.	Too much yeast.Too much sugar.Too much flour.Not enough salt.Warm, humid weather.	Reduce yeast by 1/4 tsp.Reduce sugar by 1 tsp.Reduce flour by 6 - 8 tsp.Use amount of salt recommended in recipe.Reduce liquid by 15ml, 3tsp and yeast by 1/4 tsp.
4. Top and sides cave in. Too much liquid.	Too much yeast.High humidity and warm weather may have caused the dough to rise too much.	Reduce liquid by 15ml, 3tsp next time or add a little extra flour.Use amount recommended in recipe or try a quicker programme next time.Chill the water or add milk straight from the fridge.
5. Gnarled and knotted top - not smooth.	Not enough liquid.Too much flour.	Increase liquid by 15ml, 3tsp.Measure flour accurately.
6. Collapsed while baking. Bread	Maker may have been placed in a draught or may have been knocked during rising.Exceeding capacity of bread pan.Not enough salt used or omitted.Too much yeast.Warm, humid weather.Poor batch of flour.	Reposition bread maker.Do not use more ingredients than recommended.Use correct amount of salt.Measure yeast carefully.Reduce liquid by 15ml, 3tsp and reduce yeast by 14 tsp.Replace flour with new batch.
7. Loaves uneven and shorter at one end.	Dough too dry. Increase liquid by 15ml, 3tsp.
Bread texture
8. Heavy dense texture. Too much flour.Not enough yeast.Not enough sugar.	Measure accurately.Measure accurately.Measure accurately.
9. Open, coarse and holey texture.	Salt omitted.Too much yeast.Too much liquid.	Assemble ingredients as listed in the recipe.Measure yeast accurately.Reduce liquid by 15ml, 3tsp.
10. Centre of loaf is raw, not baked enough.	Too much liquid.Power cut during operation.Quantities too large for machine.	Reduce liquid by 15ml, 3tsp.If power cut lasts for more than 10 minutes you will need to remove the unbaked ingredients from the bread pan and start again with fresh ingredients.Only use maximum quantities allowed.
11. Bread does not slice well and is sticky.	Sliced whilst hot.Wrong knife used.	Allow bread to cool for at least 30 minutes to allow steam to escape before slicing.Use a good quality bread knife.
Crust colour and thickness
12. Dark crust colour, too thick.	DARK crust colour selected. Use M	EDIUM or LIGHT setting next time.
13. Burnt loaf. Bread maker malfunctioning. Refer to customer care section.
14. Crust too light. Bread not baked long enough.LIGHT crust colour selected.		Carry out a BAKE cycle to darken the crust.Choose DARK or MEDIUM crust colour next time.
Bread pan problems
15. Kneading paddle cannot be removed from pan.	You must add enough water to cover the kneading paddle and then leave to soak for 10 minutes.	Twist kneading paddle slightly after soaking to loosen.
16. Bread sticks to pan / difficult to shake out.		Lightly wipe the inside of the bread pan with vegetable oil.
Bread maker
17. Bread maker not operating/ kneading paddle not moving.	Bread maker not switched on.Bread pan not correctly located.Time delay selected.	Check on/off switch is in the ON position.Check pan is locked in place correctly.Bread maker will not start until start time is reached.
18. Ingredients not mixed. Did not start bread maker.Forgot to put kneading paddle in bread pan.		After selecting programme, press the START/STOP button to start machine.Always make sure kneading paddle is positioned correctly on drive shaft in bottom of bread pan before adding ingredients.
19. Burning odour noted on operation.	Ingredients spilled inside baking chamber.	Take care when adding ingredients to bread pan - if ingredients spill into chamber burning can occur.
20. Display screen shows “H HH”.	Temperature inside bread maker is too high - machine still hot after the previous baking procedure.	Pull the plug, take out the baking pan and leave it to cool at room temperature. Then insert the plug and start again.
21. Display screen shows “L LL” and machine beeps continuously.	Temperature inside bread maker is too low.	Press START/STOP button, open lid and allow machine to return to room temperature for 10 - 20 minutes.
22. Display screen shows “E rr”.	Temperature sensor is faulty. Contact Lakeland Customer Services for further information.

CARE AND CLEANING

- Always ensure the Bread Maker is switched off and unplugged from the socket and allow to cool completely before cleaning.

- Clean each part thoroughly before using for the first time and after every use.

- Check the parts for wear or damage after every few uses.

- Do not use metal tools in the non-stick bread pan - always use plastic, nylon or silicone spatulas etc.

- Never immerse the base unit, cord or plug in water or any other liquid.

- To clean the unit and control panel, wipe with a clean, damp cloth and dry before storing.

- Clean the lid and viewing window with a slightly damp cloth.

- Do not use abrasive cleaners, or steel wool.

- Wash the baking pan, kneading paddle, measuring cup and spoon in hot, soapy water, rinse and dry thoroughly.

- If the kneading paddle is difficult to remove from the bread pan, pour in sufficient warm soapy water to cover the paddle and leave to soak for 10 - 15 minutes. This will loosen the paddle.

- If the kneading paddle still cannot be removed hold the drive shaft from underneath the pan and twist back and forth until the kneading paddle is released.

- To clean the baking chamber, remove any bread crumbs by tipping them out or wiping them away with a slightly damp cloth or clean pastry brush.

- If food residue burns onto the heating element, allow to cool completely then wipe away with a damp cloth.

- Store the Bread Maker with the power cable loosely coiled. Never wrap it tightly around the appliance.

ELECTRICAL CONNECTIONS

THIS APPLIANCE MUST BE EARTHED

The appliance is fitted with a fused three-pin plug to BS1363 which is suitable for use in all homes fitted with sockets to current specifications.

CHANGING THE 5 AMP FUSE

Use a 5 amp BS1362 fuse. Only BSI or ASTA approved fuses should be used. If you are unsure which plug or fuse to use, always refer to a qualified electrician.

Note: After replacing or changing a fuse on a moulded plug which has a fuse cover, the cover must be refitted to the plug; the appliance must not be used without a fuse cover. If lost, replacement fuse covers can be obtained from an electrical shop. This appliance complies with the following EU Directives: 2014/35/EU (Low Voltage Directive) and 2014/30/EU (EMC Directive).

RECYCLING YOUR ELECTRICALS

Along with many other high street retailers, Lakeland has joined a scheme whereby customers can take their unwanted electrical products to recycling points set up around the country.

Visit www.recycle-more.co.uk to find your nearest recycling point.

Lakeland

Alexandra Buildings, Windermere, Cumbria, UK LA23 1BQ

Tel: [phone] lakeland.co.uk