ZAADJESBROOD

Programma: Basic Recept voor: Volroggemeel Witte bloem Water Margarine Suiker Zout Verse gist of gedroogde gist Azijn Lijnzaad Komijn 600 gram 150 gram 150 gram 225 ml 5 gram 5 gram 5 gram 10 gram 4 gram 1/2 eetlepel 50 gram 1/2 theelepel 800/900 gram 225 gram 225 gram 325 ml 10 gram 10 gram 10 gram 15 gram 6 gram 1 eetlepel 60 gram 1 theelepel

ROZIJNENBROOD

Programma: Basic Recept voor: Witte bloem Water Roomboter Suiker Zout Verse gist of gedroogde gist Vulling: Rozijnen Krenten 600 gram 320 gram 190 ml 15 gram 5 gram 5 gram 20 gram 6 gram 200 gram 100 gram 800/900 gram 450 gram 270 ml 20 gram 10 gram 10 gram 25 gram 10 gram 250 gram 100 gram

MUESLIBROOD

Programma: Basic Recept voor: Volkorenmeel Witte bloem Water Margarine Suiker Zout Verse gist of gedroogde gist Vulling: Rozijnen Muesli 600 gram 200 gram 120 gram 215 ml 5 gram 5 gram 5 gram 20 gram 10 gram 100 gram 100 gram 800/900 gram 250 gram 200 gram 300 ml 10 gram 10 gram 10 gram 25 gram 11 gram 200 gram 150 gram
FAVORIET RECEPT VAN ONZE EIGEN BAKKER
Programma: Basic Recept voor: Witte bloem Water of Melk Roomboter Suiker Zout Verse gist of gedroogde gist Eierdooier Kaneel Vulling: Geraspte Appel 600 gram 320 gram 215 ml 15 gram 5 gram 5 gram 20 gram 5 gram 1 stuks 10 gram 150 gram 800/900 gram 450 gram 300 ml 20 gram 10 gram 10 gram 25 gram 10 gram 2 stuks 10 gram 250 gram

SPEKBROOD

Programma: Basic Recept voor: Volkorenmeel Witte bloem Water Margarine Suiker Zout Verse gist of gedroogde gist Vulling: Gekookte spek Sjalot 600 gram 200 gram 150 gram 210 ml 15 gram 5 gram 5 gram 10 gram 4 gram 75 gram 60 gram 800/900 gram 300 gram 200 gram 300 ml 20 gram 10 gram 10 gram 15 gram 6 gram 100 gram 80 gram
Read these instructions carefully before using the breadmaker. Check whether the mains voltage corresponds with that of the appliance.

CONTROL PANEL

Use the start/stop button to switch the breadmaker on and off. To switch on: Press the start-stop button 3 to 5 seconds. To switch off: Press the start-stop button 3 to 5 seconds. Important: If you press stop during the Program, the Program will not resume. Menu select Program Basic Quick French Rapid Whole Wheat Cake Dough Bake Length of time 3:00 2:20 3:50 1:50 3:40 2:50 1:30 1:00

COLOUR

With the exception of program 7, every program offers three separate settings for browning the crust. You can make your choice by pressing the colour button. Medium Dark Light

You can switch on the program with the delay timer so that you can have the breadmaker start in the middle of the night, for example. Example: It is 8:00 and you want to have fresh bread the next morning at 7:00 oclock. Put all the ingredients in the loaf pan; make sure that the yeast does not come in contact with the liquid. Choose the desired program with the button and the desired browning with the colour button. In this example we use menu 1. This takes three hours, which means that the program must start at 04:00. The time between preparation and starting time is 8 hours. You must therefore set the delay timer for 08:00.
YOU CAN CHOOSE FROM THE FOLLOWING PROGRAMS:
* Basic For the preparation of white and assorted breads. This program is used most often. The breadmaker kneads the dough 3 times. After the second kneading, you will hear a beep. After this beep you can add the ingredients. The entire program takes three hours. * Quick For the preparation of white and assorted breads. The breadmaker kneads the dough 2 times and beeps before the second kneading begins. Now you can add the ingredients. The rising time of the dough is shortened and baking will take less time, so the bread will be smaller. The program takes 2 hours and 20 minutes.
* French For the preparation of French white bread. The dough is kneaded 2 times. Both the rising time and the baking time are longer, resulting in a thicker crust. The program takes 3 hours and 50 minutes. * Rapid For the preparation of cake. The breadmaker stirs once and then bakes the dough. The program takes 1 hour and 50 minutes. * Whole Wheat For the preparation of whole wheat bread with sourdough (leaven). The breadmaker kneads 2 times, the dough rises and is baked longer. We recommend setting the colour on dark for a crispy crust. The program takes 3 hours and 40 minutes. * Cake For the preparation of delicious sourdough (leaven) pastry. The breadmaker kneads 2 times. The program takes 2 hours and 50 minutes. * Dough With this setting the breadmaker can knead dough for rolls or pizzas, or any other recipe that requires dough. The program takes 1 hour and 30 minutes. * Bake This program is for baking only. The program takes 1 hour and 30 minutes. Basic 10 min 20 min 15 min 20 min 30sec 55 min 60 min 3:min 60 min Quick French 10 min 18 min 5 min 40 min 15 min 22 min 20 min 30 sec 55 min 65 min 55 min 65 min 2:20 3:min 75 min 60 min 60 min Rapid 14 min Whole Wheat 10 min 25 min 20 min 30 min 30 sec 70 min 55 min 3:min 60 min Cake 10 min 5 min 20 min 30 min 30 sec 55 min 50 min 2:min Dough 20 min Bake

1st kneading 1st rising 2nd kneading 2nd rising Forming Last rising Baking Total 1st beep Keep warm phase
20 min 30 sec 50 min 1:min 60 min 1:min
COMMENTS REGARDING THE RECIPES
In order to obtain the best results every time, you must maintain the proportions of the ingredients. Use the enclosed measuring cup and measuring spoon, or use a scale. The measuring cup is 250 ml. The large measuring spoon is 15 ml, which equals one tablespoon. The small measuring spoon is 5 ml, which equals one teaspoon. Make sure that the water is not too cold; the best temperature is about 28 C ( 83F).
POSSIBLE PROBLEMS WHEN BAKING BREAD
The bread does not rise - Old yeast - Too little water - Too little salt - Incorrect amounts - Ingredients not at room temperature - Put the yeast under the flour so that it will not come in contact with salt, sugar or water. The bread rises too high.
- Use less yeast - Less water - Too little salt The bread looks like a crater - Used too much water - Use 2 tablespoons more flour - The bread remained in the baking pan too long. The bread is too heavy - Use 2 tablespoons more water - There are holes in the bread - Use 2 tablespoons less water - Use less yeast - Use more salt

CLEANING AND MAINTENANCE

- Always clean the breadmaker before first use with a mild cleaner; also clean the kneading hook. - Allow the appliance to cool first before cleaning it and putting it away. After 1/2 hour the breadmaker has cooled off enough for you to use it again for baking or preparing dough. - Before cleaning, always remove the plug from the outlet and allow the appliance to cool off. - Never use aggressive cleaners, such as chemical cleaners, oven cleaners, and so on. - Remove all ingredients and crumbs from the lid, housing and the pan with a damp cloth. - Never immerse the breadmaker in water, and never fill the appliance with water. You can easily remove the lid by placing it at an angle of 45 and pulling it loose. - Clean the housing on the inside and outside with a damp cloth. Always clean and dry the appliance carefully after each use. - The kneading hook and shaft must be cleaned immediately after every use. - If the kneading hook remains in the pan after use, it can be difficult to remove it later. But if that is the case, fill the pan with warm water, wait 30 minutes, and remove the kneading hook so you can clean it. The pan and the kneading hook both have a non-stick coating. You should therefore never use metal kitchen utensils that could scratch or damage the surface. - It is normal for the colour of the non-stick coating to change after the first few uses. This does not affect the functioning of the appliance. - Before putting away the breadmaker, make absolutely sure that it is totally cooled off, clean and dry. Always store the appliance with the lid closed.

- Use the breadmaker only for the purpose described in the instructions for use. - Improper use can be dangerous. - Monitor the breadmaker when used near children. - Never allow children to use the breadmaker without supervision. - Never immerse the breadmaker, the lead or plug in water or in any other liquids. - Do not use the breadmaker outdoors. - Do not place the breadmaker on a damp cloth. - Place the breadmaker on a flat surface. - Do not place it on or near an oven, gas cooker or anything of that nature. - Make sure that the lead does not hang over the edge of the counter or table; someone could trip over it or catch something on it. - Always insert the plug in a grounded outlet. - Make sure that the lid does not touch hot objects. - Never open the breadmaker when in use. - Do not use the breadmaker near flammable substances. - If you use an extension lead, make sure that it meets the same requirements as your breadmaker. - Always remove the plug from the outlet when you are not using the appliance or when you clean it.
- Be careful when the breadmaker is hot, because it can cause serious burns. - Do not use the breadmaker with wet hands. - Do not use any metal objects in the bread pan. - Only use parts that are recommended by the manufacturer. - Connect the breadmaker to a 230 Volt alternating current. - We recommend that you stop using the breadmaker if it shows any defects or if the lead is damaged. Have it repaired or replaced by our service department. - Do not cover the breadmaker with a towel or other object. - Never place more than the recommended amount of ingredients in the breadmaker because the dough will run over the bread pan, with all the consequences. - Each recipe lists fresh yeast and dry yeast; you can choose one or the other. - Make sure that the yeast does not come in contact with the salt or liquid.
10 IMPORTANT STEPS FOR BAKING SUCCESS
1. Place the baking pan with the kneading hook in the machine. 2. Place the ingredients in the baking pan in the following order: Flour/meal Water/ milk Butter/margarine Sugar Salt Yeast 3. Close the lid and put the plug in the outlet. Now 0:00 will appear on the display. 4. Press the selector and choose the desired colour of the crust. 5. If you wish to use the timer function, you can set it now. 6. Press the start button. 7. After the 1st beep the ingredients can be added. 8. The second beep indicates that the baking process is finished. 9. Remove the baking pan from the breadmaker and after one minute remove the bread from the pan and allow to cool on a rack. BE CAREFUL! The bread pan and the bread are hot. Use oven gloves. 10. Switch off the appliance and remove the plug from the outlet. H:HH H:HH appears on the display when the temperature in the breadmaker is still too high for the new program. You will also hear a beep. The easiest way to slice freshly baked bread is with an electric knife from Princess.

BREAD RECIPES:

U.K. WIRING INSTRUCTIONS The wires in the mains lead are coloured in accordance with the following code: BLUE = NEUTRAL, BROWN = LIVE, GREEN-YELLOW = EARTH As the colours of the wire in the mains lead of this appliance may not correspond with the colour markings identifying the terminals on your plug, proceed as follows: The wire which is coloured BLUE must be connected to the terminal which is marked with the letter N or coloured black. The wire which is coloured BROWN must be connected to the terminal which is marked with the letter L or coloured red. The wire which is coloured GREEN-YELLOW must be connected to the earth terminal which is marked with the letter E or or coloured green and yellow. With this appliance, if a 13 amp plug is used a 13 amp fuse should be fitted. If any other type of plug is used a 15 amp fuse must be fitted either in the plug or at the distribution board.

WHITE BREAD

Program: Normal Recipe for: White flour Water Margarine Sugar Salt Fresh yeast or dry yeast 600 grams 350 grams 210 ml 5 grams 5 grams 5 grams 10 grams 4 grams 800/900 grams 500 grams 300 ml 10 grams 10 grams 10 grams 15 grams 6 grams

MILK LOAF

Program:Normal Recipe for: White flour Milk Margarine Sugar Salt Fresh yeast or dry yeast 600 grams 350 grams 210 ml 5 grams 5 grams 5 grams 10 grams 4 grams 800/900 grams 500 grams 300 ml 10 grams 10 grams 10 grams 15 grams 6 grams

CREAMY WHITE BREAD

Program:Normal Recipe for: White flour Milk Margarine Brown sugar Salt Fresh yeast or dry yeast 600 grams 350 grams 210 ml 5 grams 5 grams 5 grams 10 grams 4 grams 800/900 grams 500 grams 300 ml 10 grams 10 grams 10 grams 15 grams 6 grams

WHEAT BREAD

Program:Normal Recipe for: Whole wheat flour White flour Water Margarine Sugar Salt Fresh yeast or dry yeast 600 grams 200 grams 150 grams 230 ml 5 grams 5 grams 5 grams 10 grams 4 grams 800/900 grams 300 grams 200 grams 320 ml 10 grams 10 grams 10 grams 15 grams 6 grams

WHOLE WHEAT BREAD

Program:Normal Recipe for: Whole wheat flour Water Margarine Sugar Salt Fresh yeast or dry yeast 600 grams 350 grams 225 ml 5 grams 5 grams 5 grams 10 grams 4 grams 800/900 grams 500 grams 325 ml 10 grams 10 grams 10 grams 15 grams 6 grams

EGG BREAD

Program:Normal Recipe for: White flour Water Margarine Sugar Salt Fresh yeast or dry yeast Egg yolk 600 grams 350 grams 200 ml 5 grams 5 grams 5 grams 10 grams 4 grams 1 yolk 800/900 grams 500 grams 275 ml 10 grams 10 grams 10 grams 15 grams 6 grams 2 yolks

PRINCESS BREAD

Program:Normal Recipe for: 600 grams White flour 350 grams Water 210 ml Margarine 5 grams Sugar 15 grams Salt 15 grams Fresh yeast or 10 grams dry yeast 4 grams 1/2 teaspoon Fennel seed 1/2 teaspoon Aniseed serve with cheese, ham or jam) 800/900 grams 500 grams 300 ml 25 grams 30 grams 10 grams 15 grams 6 grams 1 teaspoon 1 teaspoon

HUNTERS LOAF

Program:Normal Recipe for: Hunters flour Water Margarine Sugar Salt Fresh yeast or dry yeast 600 grams 350 grams 225 ml 5 grams 5 grams 5 grams 10 grams 4 grams 800/900 grams 500 grams 325 ml 10 grams 10 grams 10 grams 15 grams 6 grams

WHEAT BRAN LOAF

Program:Normal Recipe for: Whole wheat flour Wheat bran Water Margarine Sugar Salt Fresh yeast or dry yeast 600 grams 300 grams 30 grams 250 ml 5 grams 5 grams 5 grams 15 grams 5 grams 800/900 grams 450 grams 50 grams 375 ml 10 grams 10 grams 10 grams 20 grams 8 grams

FLAXSEED BREAD

Program:Normal Recipe for: Whole rye flour White flour Water Margarine Sugar Salt Fresh yeast or dry yeast Vinegar Flax seed Cumin 600 grams 150 grams 150 grams 225 ml 5 grams 5 grams 5 grams 10 grams 4 grams 1/2 tablespoon 50 grams 1/2 teaspoon 800/900 grams 225 grams 225 grams 325 ml 10 grams 10 grams 10 grams 15 grams 6 grams 1 tablespoon 60 grams 1 teaspoon

RAISIN BREAD

Program:Normal Recipe for: White flour Water Butter Sugar Salt Fresh yeast or dry yeast Filling: Raisins Currants 600 grams 320 grams 190 ml 15 gram 5 grams 5 grams 20 grams 6 grams 200 grams 100 grams 800/900 grams 450 grams 270 ml 20 grams 10 grams 10 grams 25 grams 10 grams 250 grams 100 grams

MUESLI BREAD

Program:Normal Recipe for: Wholemeal White flour Water Margarine Sugar Salt Fresh yeast or dry yeast Filling: Raisins Muesli 600 grams 200 grams 120 grams 215 ml 5 grams 5 grams 5 grams 20 grams 10 grams 100 grams 100 grams 800/900 grams 250 grams 200 grams 300 ml 10 grams 10 grams 10 grams 25 grams 11 grams 200 grams 150 grams
OUR OWN BAKERS FAVOURITE RECIPE
Program:Normal Recipe for: White flour Water of Milk Butter Sugar Salt Fresh yeast or dry yeast Egg yolk Cinnamon Filling: Grated apple 600 grams 320 grams 215 ml 15 grams 5 grams 5 grams 20 grams 5 grams 1 yolk 10 grams 150 grams 800/900 grams 450 grams 300 ml 20 grams 10 grams 10 grams 25 grams 10 grams 2 yolks 10 grams 250 grams