After Sales Service

United Kingdom
1 If you have a Question, Comment or Problem Call: 4554 (calls charged at local rate)
2 For Repairs, Spares and Accessories The Moulinex Service Centre, c/o Wykes Electrical Repairs Ltd Call: 2740
3 If you need to post back your faulty product
Send to: Wykes Electrical Repairs Ltd, Pope Street Birmingham B1 3AG

Republic of Ireland

1 If you have a Question, Comment or Problem Call: 01 6774230
2 If you need to post back your faulty product
Send to: Gavins, 83 Lower Camden Street, Dublin 2, Ireland
Your statutory rights are not affected by any statements in this booklet
e-mail: customerrelations@moulinex.co.uk

Important Safeguards

Read the instructions for use carefully before using your breadmaker for the first time. This product has been designed for domestic use only. Any commercial use, inappropriate use or failure to comply with the instructions, Moulinex accepts no responsibility and the guarantee will not apply. Never leave the breadmaker within reach of children without supervision. This is an appliance designed to work on 230-240 volts AC only. Check that the voltage rating corresponds to that of your household electrical wiring system. Unplug your breadmaker as soon as you have finished using it and when you are cleaning it. Do not use your breadmaker if it is not working correctly or if it has been damaged. If this happens please contact our approved service centre (see details at the end of this booklet). Never dismantle the breadmaker yourself as this will negate your guarantee. This must be done by our approved service centre. Do not place the breadmaker, the power cord or the plug in water or any other liquid. Do not allow the power cord to hang down within reach of children. The power cord must never come into contact with any hot parts of the breadmaker, any external heat source or rest on sharp edges. Always plug in the appliance at an earthed power socket. Do not use an extension lead. If you accept liability for doing so, only use an extension lead which is in good condition, has an earthed plug and is suited to the power of the appliance. Never use or plug in your appliance if: - its power cord is faulty or damaged - the appliance has been dropped - it has visible damage or operating faults. In such cases, to avoid any danger, contact our approved service centre to have the appliance repaired as special tools are needed. Do not switch on the appliance near to inflammable materials (blinds, curtains etc) or close to an external heat source (gas stove, hotplate etc). Use only accessories and spare parts from Moulinex which are suitable for the breadmaker. At the end of the program, always wear oven gloves to handle the pan or the hot parts of the breadmaker. The breadmaker becomes very hot during use.
Never obstruct the air vent grid. Do not cover the top of the appliance with any type of material whilst in use as this may cause the viewing window to melt. Take great care as steam may escape when you open the lid at the end of or during the program. When you use program 10 (jam, compotes) be careful as there may be a jet of steam and hot splashes as you open the lid.
Product Description Before You Start How To Use Your Breadmaker Please read this section carefully. For Bread Making 5 Making dough in your breadmaker 6 Using the timer for a delayed start Slicing and storing home made bread Cleaning 7 Getting to know your Breadmaker Baking programs 8 Ingredients for breadmaking 9 Breadmaking with the delayed start program 10 Top Tips for the best Bread Making Making more than one loaf Creating your own recipes Glazes for baked bread Bread Recipes Super Rapid Bake Bread Dough Recipes Gluten-Free Bread Making Teabreads Cakes Jams and Compotes Troubleshooting After Sales Service Information
Wiring Instructions (For UK Only)
Warning: this appliance must be earthed. Important: the wires in this lead are coloured in accordance with the following codes: Green and yellow: Earth, Brown: Live, Blue: Neutral Connect the green/yellow wire to the terminal in the plug marked E or by the earth symbol, or coloured green or coloured green and yellow. Connect the brown wire to the terminal in the plug marked L or coloured red. Connect the blue wire to the terminal in the plug marked N or coloured black. A 13 amp fuse should be fitted when the appliance is connected to a BS 1363 A plug. Seek professional advice if unsure of the correct procedure for the above. The cord is already fitted with a plug incorporating a fuse. Should you need to replace the fuse, an appropriately rated approved BS1362 fuse must be used (refer to product specification for fuse ratings). If the plug supplied does not fit your socket outlet, it should be removed from the mains leads and disposed of safely. The flexible cord insulation should be stripped back as appropriate and a suitable alternative plug fitted. The replacement plug must be equipped with an appropriate fuse (refer to specification for fuse rating.) Please note that the fuse cover is an important part of the plug. Please ensure that it is always refitted correctly. If you lose this cover please do not use the plug. You may contact our Customer Relations Department. The safety of this appliance complies with the technical requirements and standards in force.

Thank you for choosing an appliance from the Moulinex range which is intended exclusively for making bread, teabreads, brioches, cakes, doughs, jams and compotes.
Note: The control panel has a protective film over the digital display when new which should be removed.

Before You Start

Unpack the appliance and wash the pan and the accessories in water and washing-up liquid. Rinse and dry with care. Clean the baking pan using a damp sponge. The display has a protective film over it when new which must be removed otherwise you will have difficulty reading the display.
IF YOU HAVE ANY PROBLEMS OR QUERIES, PLEASE CONTACT OUR HELPLINE: 4554 UK (01) 6774230 IRELAND

List Of Parts

A - Main body of the appliance B - Lid with viewing window C - Air vents D - Inner case E - Baking pan F - Kneading blade G - Measuring cup H - Measuring spoon a = Tablespoon - approx. 15 ml (1/2 tablespoon also marked) b = Teaspoon- approx. 5ml (1/2 teaspoon also marked)
How To Use Your Breadmaker
For bread making (programs 1, 2, 3, 4, 5, 7, 8, 9 only)
select the number of the program required for the recipe, when you release the button the total cycle time will be displayed in hours and minutes. Each time you press the button it will advance one program. If you go too far when pressing the menu control, either switch the appliance off and start again or simply carry on pressing the button until it goes back to the beginning (program 1). If you want program 1, you do not need to press the menu control (J6).
1 Open the lid and remove the baking pan (E)
by firmly pulling it straight up by the handle. It is important to remove the baking pan from the appliance, to avoid accidentally spilling ingredients into the inner case (D), rather than putting the ingredients into the pan while it is in place.
2 Attach the kneading blade (F) onto the shaft
and push firmly down. Be sure the shaft and kneading blade are clean of any breadcrumbs or dough.
6 For programs 1 to 4 only, press the
browning adjustment (J5) to select the crust colour - 1 = lightly browned, 2 = browned and 3 = very browned. An arrow will point to the setting selected. If you have chosen programs 5 to 10 the level of browning and weight are automatically selected (browning on 2 and weight on 750 g).
3 Place the ingredients in the pan in exactly
the same order stated in the recipe, always adding the yeast last. Make sure the yeast does not come in contact with the liquid, salt or sugar. Always measure the ingredients carefully using the cup and spoon provided. For liquids place the cup on a flat surface and view at eye level. When using the spoon level off the ingredients with the straight edge of a knife. Heaped measurements of critical ingredients can dramatically affect the cooked result.

12 The Keep Warm function automatically
begins when the baking time has finished and the display shows 0:00. During the one hour period of keeping warm a beep continues to sound at regular intervals and at the end of the cycle automatically turn itself off. Bread can be removed at any time during the keep warm period. To turn off the Keep Warm feature manually, switch off at the mains and unplug.
Getting To Know Your Breadmaker
Whether you are inexperienced at making bread or have been making your own bread for years, with your Moulinex Home Bread Maker you can gain the satisfaction of baking a loaf of bread. Just add the ingredients, select the type of bread and size of loaf then simply press the start button. The Home Bread Maker then mixes, kneads, proves, and bakes the bread automatically, all in the same pan leaving you free to do something else. What could be simpler? You can even set the timer to delay mixing, so that you can wake next morning to have a loaf of bread ready for you and your home filled with the delicious aroma of freshly baked bread. Besides being able to make loaves, your Home Bread Maker can also prepare bread dough for rolls, buns and pizzas, ready to shape it by hand and then bake in a conventional oven. In fact there are 11 settings, including some for making teabreads and cakes, and another for making jam plus the choice of making two
sizes of loaf, either 500g or 750g. After baking a keep warm function stops the bread from going soggy by keeping the bread warm for up to one hour. The recipes in the following pages have all been specially developed for this machine and include specific ingredients important for that bread. It is extremely important not to alter the quantities otherwise it could upset the critical balance of the recipes and result in unsatisfactory baking performance. One thing that may come as unexpected surprise when first using your breadmaker, is that all baked loaves have a hole underneath where the kneading blade is positioned while the bread is cooked in the baking pan. This is typical of all breadmakers, but we consider that the delicious taste of home baked bread more than compensates for this. If you have any problems, please refer to the trouble shooting section on pages 22 and 23 or contact our Customer Relations Team on: 4554 - UK (calls charged at local rate) - Ireland. Please also telephone this number for information for bread recipes suitable for special diets such as salt free bread.

Creating Your Own Recipes
Once you have become familiar with the operation of your breadmaker, you may want to experiment with creating your own recipes. It is important not to exceed the maximum capacity of 750 g (the total weight of the flour, water and any other ingredients). Use the recipes in this cookbook as a guide to the quantity of ingredients and program setting. If you have any problems with the cooked loaves refer to the Troubleshooting section for advice.

Liquid

Accurate measuring of the liquid is essential, using the measuring cup provided. Flour may produce different results from brand to brand or even batch to batch, so you may need to adapt the quantity of liquid by 1 or 2 tablespoons to achieve the same cooked result. Too much liquid can cause a loaf to over rise and collapse, and too little can result in a lower rise. Most recipes use either cold tap water or milk, or a combination of the two. Any liquid used in the recipes should be tepid, about 20C 25 C, and not too cold. In winter weather water straight from the tap may be too cold and likewise milk straight from the refrigerator. Water alone produces a crisp crust and milk softens the crust. If using fresh milk, we advise using semi-skimmed or skimmed milk to avoid bread having a close texture. Do not use fresh milk on the delayed start program as it could sour overnight.
Bread Making With The Delayed Start Program
If you are using the delayed start facility, the yeast must not come in contact with the liquid so ensure the flour totally covers the liquid ingredients underneath. Also, do not use fresh milk, eggs, fresh fruit, sour cream, yoghurt or cheese as they could spoil or stale overnight.

Glazes For Baked Bread

To give your loaf an attractive finish the top crust can be brushed with any of the following after it has been baked and removed from the bread pan. Melted butter or margarine Melt some butter or margarine in a saucepan or in the microwave and brush over the top of the bread for a soft, tender crust. Milk or cream glaze Brush some single cream or evaporated milk over the top for a shiny, soft crust. Jam, Syrup or Honey Ideal for buns and sweet breads. Glac Icing Mix a little warm water with some sifted icing sugar to make a fairly thick icing. Spread over buns and sweet breads.

50% Wholemeal Loaf

Water (tepid) Salt Skimmed milk powder Sugar Butter Strong white bread flour Strong wholemeal bread flour Dried yeast (Easybake or Fast Action type) Program Browning Weight

White Sandwich Loaf

One size only 240 ml 1 teaspoon 1 tablespoon + 2 teaspoon 11/2 teaspoon 25 g (1 oz) 400 g (14 oz) 11/4 teaspoon 3 (3 hr 40 min) Select 1, 2 or g
500 g 300 ml 1 teaspoon 1 tablespoon 1 tablespoon 15 g (1/2 oz) 200 g (7 oz) 200 g (7 oz) 1/2 teaspoon 2 (4 hr) g
750 g 360 ml 11/2 teaspoon 11/2 tablespoon 11/2 teaspoon 25 g (1 oz) 250 g (9 oz) 250 g (9 oz) 11/4 teaspoon 2 (4 hr 10 min) g
Rapid Bake 50% Wholemeal Loaf For 500 g size loaf reduce the water to 280 ml and increase the amount of yeast to 3/4 teaspoon. Set to Program 1 (2 hr 50min), Browning 2 or 3 and select weight 500 g. For 750 g size loaf use the recipe above and set to program 1 (3 hr), Browning 2 or 3 and select weight 750 g.

Ciabatta Loaf

Water (tepid) Salt Skimmed milk powder Sugar Olive Oil or Sunflower Oil Strong white bread flour Dried yeast (Easybake or Fast Action type) Program Browning Weight 11
One size only 220 ml 1 teaspoon 21/2 tablespoon 21/4 teaspoon 21/2 teaspoon 275 g (10 oz) 11/4 teaspoon 3 (3 hr 40 min) g 12

70% Wholemeal Loaf

Water (tepid) Salt Skimmed milk powder Sugar Butter Vitamin C powder Strong white bread flour Strong wholemeal bread flour Dried yeast (Easybake or Fast Action type) Program Browning Weight
500 g 300 ml 1 teaspoon 1 tablespoon 1 tablespoon 15 g (1/2 oz) 1/4 teaspoon 125 g (4 oz) 275 g (10 oz) 3/4 teaspoon 2 (4 hr) Select 1 or g
Sundried Tomato Bread With Basil & Oregano
Water (tepid) Salt Skimmed milk powder Sugar Dried basil Dried oregano Olive oil Strong white bread flour Dried yeast (Easybake or Fast Action type) Sundried tomatoes, cut into small pieces with kitchen scissors (dry type not oil-packed) * Program Browning Weight
One size only 260 ml 11/2 teaspoon 1 tablespoon 2 tablespoon 1/2 teaspoon 1/2 teaspoon 2 tablespoon 450 g (1 lb) 11/2 teaspoon 50 g (2 oz) 3 (3 hr 40 min) g
Due to the high quantity of wholemeal flour in this recipe, the loaf has a smaller rise and denser texture than white bread. Rapid Bake 70% Wholemeal Loaf (500 g size only) Use the recipe above but increase the amount of yeast to 1 teaspoon and set to Program 1 (2 hr 50min), Browning 2 or 3 and select weight 500 g.
* Add the tomatoes 1 hr 03 minutes into the cycle or on Fruit and Nut beep
Walnut Bread Wholemeal Sandwich Loaf
Water (tepid) Salt Skimmed milk powder Sugar Butter Vitamin C powder Strong white bread flour Strong wholemeal bread flour Dried yeast (Easybake or Fast Action type) Program Browning Weight One size only 280 ml 11/2 teaspoon 11/2 tablespoon 11/2 tablespoon 20 g (3/4 oz) 1/4 teaspoon 125 g (4 oz) 275 g (10 oz) 11/2 teaspoon 2 (4 hr) Select 1 or 2 500g Water (tepid) Salt Light soft brown sugar Butter Strong white bread flour Granary flour Dried yeast (Easybake or Fast Action type) Walnuts (chopped) * Program Browning Weight

Dough Recipes

500 g 280 ml + 1 tablespoon 1/2 teaspoon 2 teaspoon 2 tablespoon 75 g (3 oz) teaspoon 275 g (10 oz) 100 g (4 oz) 11/2 teaspoon 11/4 teaspoon 9 (3 hr 30 min) Preset on program 9 Preset on program 9
For all the dough recipes, follow the steps in the section Making Dough in your Breadmaker page 5. Suitable glazes are whole beaten egg, beaten egg white, egg yolk beaten with a little water, or milk. For a soft crust brush with milk and dust with flour before baking. After glazing a topping can be sprinkled on such as poppy seeds, sesame seeds, sunflower seeds, caraway seeds or cracked wheat.

White Rolls

Water (tepid) Salt Skimmed milk powder Sugar Butter Strong white bread flour Dried yeast (Easybake or Fast Action type) Program 240 ml 11/2 teaspoon 1 tablespoon 2 teaspoon 25 g (1 oz) 450 g (1 lb) 1 teaspoon 7 (1 hr 30 min)
Rye Bread with Yoghurt For Scandinavian style rye bread with a distinctive sour-dough flavour use 140 ml water and 142 ml (5 fl oz) carton natural yoghurt instead of the 280 ml water in the above recipe. Also use 225 g (8 oz) rye flour and 225 g (8 oz) strong white bread flour for a denser texture.

Super Rapid Bake Bread

Your Moulinex breadmaker can bake a white loaf in under one hour using the Super Rapid program number 5. Loaves baked on this setting are a little more dense in texture with less rise and tend to have a darker crust than with the other programs. Sometimes there is a crack along the top of the crust. The loaf is best eaten fresh on the day it is made. Super Rapid Program Tips and Hints Always use HOT water in the range 46C to 51C for the Super Rapid program. This is essential as the yeast needs to activate quickly due to the shorter kneading and rising time. We advise you use a cooking thermometer to check the temperature, if the water is too hot it could kill the yeast. Use less salt to help obtain a higher volume loaf. More yeast is used when making bread using the Super Rapid program so that sufficient volume is achieved in the short rising time. All the other ingredients used should be at room temperature to avoid cooling the water. The delayed start option cannot be used with this program. Do not open the lid at anytime during the Super Rapid program.
Remove the dough from the pan and briefly knead by hand on a lightly floured surface to obtain a smooth ball of dough. Divide the dough into 8 pieces for large rolls and 10 pieces for small rolls. Roll into balls or shape as required. Place on a greased baking tray. Cover with lightly oiled polythene and leave to rise until doubled in size. Glaze with beaten egg and bake in a preheated oven at 220C (425F), Gas Mark 7 for 10 - 15 minutes until well risen and golden brown. Cool on a wire rack. Best eaten freshly made. Makes 8-10 rolls.

This basic enriched white dough can also be used to make Swiss Buns and Doughnuts. Remove the dough from the pan and briefly knead by hand on a lightly floured surface to obtain a smooth ball of dough. Roll out the dough to 26 cm x 20 cm (10 x 8) rectangle. Brush the dough with the melted butter. Mix together all the filling ingredients and sprinkle over the dough, then roll up like a Swiss roll starting at the longest side. Cut into 9 equal slices with a sharp knife. Place next to each other, cut side down with a small gap between, in rows of 3 in a greased 20 cm (8) square baking tin or baking tray. Cover with lightly oiled polythene and leave to rise until the buns have joined together and are doubled in size. Glaze with beaten egg and bake in a preheated oven at 200C (400F), Gas Mark 6 for 20 - 25 minutes until well risen and golden brown. Cool on a wire rack. Drizzle with glac icing. Best eaten freshly made. Makes 9.

Fruit Buns

Semi-skimmed milk Egg (medium size at room temperature) Salt Sugar Butter (melted) Strong white bread flour Dried yeast (Easybake or Fast Action type) Extra ingredients for Fruit buns: Mixed dried fruit * Golden syrup or honey (to glaze) Program * Add the dried fruit 17 minutes into the cycle on Fruit and Nut beep Remove the dough from the pan and briefly knead by hand on a lightly floured surface to obtain a smooth ball of dough. Divide the dough into 8 pieces. Roll into balls and place on a greased baking tray, allowing space for each to rise. Cover with lightly oiled polythene and leave to rise until doubled in size. Brush with water and bake in a preheated oven at 210C (400F), Gas Mark 6 for about 10-15 minutes until well risen and golden brown. Transfer to a wire rack and brush with golden syrup or honey, then leave to cool. Best eaten freshly made. Makes 8.

Teabreads

Use Program 6 to mix and bake teabreads made with baking powder and bicarbonate of soda instead of yeast. Add all the liquid ingredients first and then place the dry ingredients on top. They are mixed to a thick batter but any unmixed flour in the corners of the pan needs to be stirred in using a rubber spatula. When baking has finished, remove the pan from the machine immediately using oven gloves. Switch off the appliance at the mains and unplug. Leave the cooked teabread to set in the pan for 10 minutes before removing, then cool on a wire rack before slicing. All teabreads have a large hole in the base from the kneading blade and a thicker crust than when cooking in a conventional oven.

Walnut and Apple Loaf

Egg (medium) Milk Sunflower oil Caster sugar Chopped walnuts Raw grated Granny Smith apple Plain flour Bicarbonate of soda Baking powder Salt Nutmeg Cinnamon tablespoon 2 tablespoon 25 g (1 oz) 50 g (2 oz) 125 g (41/2 oz) 200 g (7 oz) 1/2 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon

Pizza Dough

Water (tepid) Salt Sugar Olive oil Strong white bread flour Dried yeast (Easybake or Fast Action type) Program * Halfway between 180 ml and 210 ml marks.
Makes one 32cm (12) thin pizza base 195 ml* 11/2 teaspoon 11/2 teaspoon 11/2 tablespoon 350 g 2 teaspoon 8 (1 hr 50 min)
Remove the dough from the pan and briefly knead by hand on a lightly floured surface to obtain a smooth ball of dough. Roll out the dough to a 32 cm (12 ) circle. Place on a greased baking tray, pizza pan or dry pizza stone. Cover with lightly oiled polythene and leave to stand for 15 minutes. Spread over tomato pure or passata or pizza sauce, top with your favourite ingredients and grated cheddar or Mozzarella cheese. Bake in a preheated oven at 220C (425F), Gas Mark 7 for 20 - 25 minutes until well risen and golden brown. 17
Add the ingredients in the exact order stated in the recipe, sieving together the flour, bicarbonate of soda and baking powder. Select Program 6 (1 hr 43 min). Use a rubber spatula to stir in any unmixed flour in the corners of the pan. Follow the directions above. For a walnut topping, just before the baking cycle starts (time on display 1 hr 30 min) open the lid and sprinkle 50 g (2 oz) chopped walnuts on top of the mixture. 18
Cakes can be mixed in a separate bowl and then baked in the bread pan using Program 11 providing they cook within 1 hour. However it is not suitable for all cake recipes, such as Victoria Sandwich mix, or those that require a hot oven or have a high sugar content as they tend to burn. Remove the kneading blade from the pan and line the sides and bottom with baking parchment, before adding the cake mixture. Cooked cakes may have a thicker, darker crust than in a conventional oven. When baking has finished and remove the pan from the machine immediately using oven gloves. Switch off the appliance at the mains and unplug. Still using oven gloves, loosen the sides of the cake with a spatula and turn out on to a wire rack.

Jams And Compotes

Small quantities of jam, sufficient to make about 675 g (11/2 lb) of jam, can be made on Program 10. The setting of the jam will depend on the quality of the fruit which should only be just ripe. Poor quality fruit, under ripe or over ripe fruit will give a poor set. Adding fresh lemon juice, squeezed from lemons, helps the jam to set as does Certo, apple pectin extract, available from large supermarkets. When cooled it will keep for about 2 weeks in the refrigerator. Safety note: When making jam never exceed the maximum quantity in the recipe otherwise it could boil over into the inner case. Do not open the lid during the jam cycle and when it has finished leave the jam for 10 minutes before slowly opening the lid. Some hot steam may escape. Always use oven gloves when slowly pouring the jam into the warmed jars as the jam will be very hot.

Orange Drizzle Cake

Softened margarine or butter Caster sugar Plain flour Baking powder Eggs (medium) Finely grated rind and juice of oranges For the topping: Icing sugar 150 g (5 oz) 150 g (5 oz) 225 g (8 oz) 2 teaspoon 2 tablespoons

Strawberry Jam

Granulated sugar Fresh strawberries Fresh lemon juice Certo 260 g (9 oz) 300 g (11 oz) 3 tablespoon 2 tablespoon
Cream the fat and sugar together. Beat in the eggs gradually. Fold in the sieved flour and baking powder. Stir in the orange rind and 2 tablespoon orange juice. Remove the kneading blade from the pan and line the bottom and sides with baking parchment. Place the mixture in the bread pan. Select Program 11 (1 hr). Follow the directions above. Pierce the cake with a skewer. Place a tray under the cake and sift 1 tablespoon of the icing sugar over the hot cake. Slowly pour 4 tablespoon of orange juice over the cake. Sift another 1 tablespoon of icing sugar over the cake. Serve warm as a dessert with ice-cream, or serve cold at teatime. Alternatively, do not soak with orange juice, split in half and fill with orange flavoured buttercream.
Wash and hull the strawberries. Cut the fruit in half or if very large cut into quarters. Place the sugar in the pan and then add the fruit and lemon juice. Select program 10 (1 hr 05 min). When the program finishes switch off the appliance at the mains and unplug, but wait 10 minutes before slowly opening the lid. Using oven gloves remove the pan and carefully stir in Certo using a wooden spoon. Pour into warmed jars and cover. Note: For a soft set style jam omit the Certo.

Rhubarb Compote

Rhubarb Granulated sugar 350 g (12 oz) 65 g (21/2 oz)

Plain Cake

Softened margarine or butter Caster sugar Plain flour Baking powder Eggs (meduim) Vanilla essence 150 g (5 oz) 180 g (6 oz) 200 g (7 oz) 2 teaspoon 3 1/4 teaspoon
Wash the rhubarb and cut into 2.5cm (1 inch) pieces. Remove the kneading blade otherwise the fruit and sugar will spill into the inner case. Place the sugar and fruit in the pan. Select Program 10. When the program finishes switch off the appliance at the mains and unplug, then slowly open the lid. Using oven gloves remove the pan and pour into a heatproof bowl and leave to cool.

Prepare and bake using the same method as the Orange Drizzle Cake but omitting the orange rind and juice.

Guinness Fruit Cake

Mixed dried fruit Walnuts (optional) Glac cherries (quartered) Guinness * Butter or margarine Eggs (medium) Plain flour Bicarbonate of soda * Water can be used instead of Guinness In a large saucepan place the fruit, walnuts, cherries, Guinness and fat. Heat until the fat has melted and the liquid is hot. Leave to cool slightly and then add the eggs. Fold in the sieved flour and bicarbonate of soda. Line the baking pan as detailed above and bake on program 11 (1 hour). 225 g (8 oz) 40 g (11/2 oz) 75 g (3 oz) 200 ml 50 g (2 oz) g (6 oz) 3/4 teaspoon

Troubleshooting

Problem

Cannot read the display.

Reason
There is a protective film over the display when new.

Correction

Remove the protective film.
Bread does not rise at all.
Forgot to add yeast or yeast was stale. Yeast killed by contact with salt or by adding an ingredient that is too hot. Liquid touched yeast before kneading.
Yeast should be discarded 48 hours after opening and not be past its expiry date. Always place the ingredients in the order stated in the recipe with the liquid first and yeast last. Only use tepid ingredients.
Not mixing or working on Program 2.
On program 2 for the first 30 minutes it will seem that the breadmaker is not doing anything, However, there is a slight temperature rise within the breadmaker to activate the yeast during this time. The next operation will begin when the display shows 3:40 (750 g setting) and 3:30 (500 g setting).
Wait for 30 minutes. Do not open the lid of the breadmaker during this time as this will affect the cycle. Wholemeal bread has less rise. It is normal for bread made with wholemeal flour to have less rise and a denser texture.
For a lighter texture use the 50% wholemeal recipe.
Detachable kneading blade stuck in the bread.
This is normal for breadmakers for this design.
Grease the shaft and inside of the blade with oil before fitting in the pan. Ensure that the bread cools down before removing the kneading blade and use plastic utensils to avoid damaging the blade.
Wholemeal bread sometimes has a wrinkled top or slightly sunken top.
This is typical for wholemeal bread in your Home Bread Maker as the gluten gets overstretched in the kneading, rising and baking processes.
You may prefer results using program 1 for Rapid Baked Wholemeal bread which has a shorter rising time. The rustic appearance does not affect the taste and quality of the bread.
Loaf had a big air hole inside or top crust has split/erupted. Detachable kneading blade stuck in the baking pan. This is normal for breadmakers of this design. Food debris not cleaned from inside the kneading blade and/or shaft gets baked on causing the blade to lock tight. Soak the pan in hot water and washing up liquid for 5 mins or longer. Remove the blade using plastic utensils to avoid damaging the blade and the pan. Heavy, lumpy bread. Loaf had a hole underneath and the bread is doughy around this part. This is normal for breadmakers of this design. If the doughy part is only partially cooked possibly too much liquid used. Use the dough Program 8 instead and bake in a conventional oven. Slice the loaf on its side, so that the top crust is the first slice, then the hole part is the last slice. Use less liquid.

Liquid touched yeast before kneading.
Always place the ingredients in the order stated in the recipe with the liquid first. When using the delayed start option make sure the yeast is in the centre of the pan.
Too much liquid. Not enough yeast. Too much flour. Older ingredients or wrong type of flour.
Reduce the liquid by 1-2 tbsp at a time. Use accurate measures. Increase yeast by 1/4 tsp at a time. Reduce quantity of flour. Use fresh ingredients.
Open, moist/too porous bread.
Too much liquid. No salt added.

Bread rises too much.

Too much yeast added. Too much flour or incorrect type of flour. Not enough salt or forgot to add it. Liquid touched yeast before kneading.
Use accurate measures for yeast and salt. Use less yeast (reduce by 1/4 tsp at a time). Check that all the ingredients have been added and the flour is the correct type. It is essential to add the ingredients in the order in the recipe with the yeast last.
Use accurate measures. In high humidity use a little less water. Different batches of flour may require less liquid.
Air bubble under the crust.
The dough was poorly mixed.
Unfortunately this does happen on one-off occasions. If the problem persists add an extra tablespoon of liquid.
Bread does not rise enough.
Not enough yeast. Yeast is too old or wrong type used. Too much/not enough water/liquid. Lid has been opened during the rising program. Wrong type of flour used or stale flour. Liquid was too cold or too hot. No sugar added.
Use accurate measures. Increase yeast by 1/4 tsp at a time. Use fresh ingredients. Adjust liquid content by 1 tbsp at a time. In high humidity use a little less liquid. Do not open the lid during rising cycle. Use strong bread flour not plain flour. Check temperature with a thermometer. If too cold it retards the yeast and if too hot kills it. Yeast needs some sugar to activate it.

Bread difficult to slice

Bread is cut too soon after baking. Bread is too moist due to either too much liquid or addition of moist ingredients eg olives.
Leave the bread to cool for at least 1 hour before slicing. Reduce the quantity of liquid.

Loaf difficult to remove from the pan.
This can happen with any breadmaker. The pan was poorly cleaned and scraps of food debris remained on the shaft and/or kneading blade. This causes sticking when making the next loaf.
Loosen the sides first with a plastic spatula. If the loaf does not come out easily, leave for about 5 minutes and then try again. Clean pan and kneading blade thoroughly after each use.