INSTRUCTION

BOOKLET

Bread Maker
MODEL 16147
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 homemade bread.

An award winning family-owned business we have the same strong values of excellent quality,
value for money and exceptional customer care as we did when we first set up the Lakeland
company in the 1960’s.

Our products are carefully selected by our highly experienced team and are thoroughly and
rigorously tested to meet our consistently high standards so you can be assured that any product
you purchase will be functional, durable and easy to use. It is this level of commitment to our
customers that sets us apart.

Please take a little time to read this booklet before you use your bread maker and then keep it in
a safe place for future reference.

This Bread Maker makes a 500g loaf. It is the ideal size for smaller households or for those who
like to bake a small loaf of bread every day. It makes the ideal size loaf to freeze easily and the
compact neat size gives perfect slices.

Contents
Product Features.......................................................................................................................... 4
Safety Precautions........................................................................................................................ 5
The Control Panel and Programmes............................................................................................. 7
How to assemble the Bread Maker and using for the very first time.......................................... 10
Instructions for use.................................................................................................................... 11
Adding additional flavourings and ingredients.......................................................................... 13
Table for programme cycle times (minutes)................................................................................ 14
A guide to ingredients............................................................................................................... 15
Adapting your own recipes........................................................................................................ 17
Hints and tips............................................................................................................................. 17
Recipes....................................................................................................................................... 18
Programme 1 – BASIC.......................................................................................................... 19
Programme 2 – FRENCH....................................................................................................... 20
Programme 3 – WHOLE-WHEAT........................................................................................... 21
Programme 4 – QUICK......................................................................................................... 22
Programme 5 – SWEET......................................................................................................... 23
Programme 6 – GLUTEN-FREE............................................................................................... 24
Programme 7 – ULTRA FAST................................................................................................. 25
Programme 8 – DOUGH (Bread Rolls)................................................................................... 26
Programme 8 – DOUGH continued (Pizza)........................................................................... 27
Programme 9 – CAKE........................................................................................................... 29
Programme 10 – SANDWICH.................................................................................................. 31
Programme 11 – BAKE........................................................................................................... 32
Troubleshooting......................................................................................................................... 33
Care and cleaning...................................................................................................................... 38
Electrical connections................................................................................................................. 39
Recycling your electricals............................................................................................................ 39

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 Product Features Safety Precautions

• 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.

Measuring spoon Measuring cup Hook • 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.

Viewing window • Always inspect the appliance before use for noticeable signs of damage. Do not use if damaged or if it
has been dropped. In the event of damage, or if the appliance develops a fault contact the Lakeland
Customer Services 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
Removable bread lead contact Lakeland Customer Services on 015394 88100.
pan with handle
• Always use the appliance on a dry, level, heat resistant surface.

Kneading paddle • Unplug from the mains when not in use and before cleaning. Allow to cool before cleaning the appliance.

• This appliance is not intended for use by persons (including children) with reduced physical, sensory or
mental capabilities, or lack of experience and knowledge, unless they have been given supervision or
Baking chamber instruction concerning the use of the appliance by a person responsible for their safety.

• Children should always be supervised to ensure they do not play with this product.

• 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.

Air vents • 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
Heating element accompany it.

• Always ensure that your hands are dry before removing the plug from the mains socket. Never pull the
Drive shaft plug out of the mains socket by its lead.
Control panel
• 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.

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 • An extension cable may be used with care. The electrical rating of the cable should be at least The Control Panel and Programmes
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 04/108/EC (Electromagnetic
Compatibility) and 06/95/EC (Safety of Domestic Electrical Appliances)

• WARNING: a cut off plug inserted into a 13amp socket is a serious safety (shock) hazard.
Ensure the cut off plug is disposed of safely.

• The temperature of all surfaces marked with this symbol will be very hot when the appliance
is in use. DO NOT TOUCH these surfaces as possible injury could occur.
Allow to cool completely before handling this appliance.

• CAUTION: the plastic bags used to wrap this appliance or the packaging may be dangerous. Fig. 1
To avoid risk of suffocation, keep these bags out of reach of babies and children. These bags
are not toys.

• Do not use foil in the bread maker The bread maker does not have a separate on/off switch. Simply plug in and switch on at the
socket.
• Do not operate empty.
After switching on the Bread maker the LCD in the display screen will be illuminated and you will
• Do not touch any moving parts whilst in use. hear a beep.
“1, 3:00” appears in the display screen and the arrow points to MEDIUM (see fig.1) this is the
• Do not lift or move the bread maker whilst in use. default setting so it will show this every time you turn on the machine.

• Do not cover the bread maker or block the air vents in the lid or sides whilst in use. START/STOP
For starting and stopping the selected programme.
• Make sure there is plenty of air circulation around the bread maker. To START a programme, press the START/STOP button for approx 2 seconds. A short beep will be
heard and two dots in the time display begin to flash. The programme will start.
• The bread pan will be very hot – always use oven gloves to remove the hot bread pan from the
oven chamber. To STOP a programme, press the START/STOP button until you hear a beep. The beep indicates
that the programme has been switched off. The display screen will show the default setting again
• The kneading paddle will be very hot after use, always use an oven glove or cloth when (1, 3:00 – arrow pointing to MEDIUM)
handling.
PAUSE
• Do not place hands in the oven chamber after the bread pan has been removed as it will be Press the PAUSE button to interrupt the programme at any time (to add ingredients etc) the
very hot. machine will pause but the setting will be memorized for 10 minutes. The outstanding time will
flash on the display screen.
To continue the programme simply press the PAUSE button again.

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.
Select your programme by pressing the screen repeatedly. When you see the number of the
programme you require together with the programme time – stop pressing.

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 The programmes are as follows: 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.
1. BASIC programme time 3 hours Select BAKE to cook the loaf.
Kneading, rising and baking normal white or brown bread. 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
2. FRENCH programme time 3 hours 50 minutes loaf out of the machine when you are happy with the colour.
Kneading, rising and baking with a longer rise time. The bread will have a crisper crust and a Bread can also be crisped and freshened using the BAKE programme.
lighter texture.
COLOUR
3. WHOLE-WHEAT programme time 3 hours 40 minutes Press the COLOUR button to select a LIGHT, MEDIUM or DARK coloured crust.
Kneading, rising and baking of bread made with whole-wheat flours. Use this programme for all This cannot be used with the DOUGH setting.
whole-wheat, brown and granary type loaves. It has a longer second rising time.
TIME + and TIME –
4. QUICK programme time 2 hours 10 minutes
Kneading, rising and baking of bread in a shorter time than the BASIC programme but longer than (DELAYING THE START TIME) (Maximum delay time is 13 hours)
the ULTRA FAST programme. The programme has shorter rising times. It produces an excellent If you want to delay the start time so that the bread cooks overnight and is ready to eat in the
loaf which will be slightly smaller than that produced from the BASIC programme and it will have morning:-
a slightly denser texture.
Example;
5. SWEET programme time 2 hours 55 minutes It is 8.30pm and you want your bread ready at 7am the following day – i.e. in 10 hours and 30
Kneading, rising and baking of sweet bread. minutes.
Select your programme and colour.
6. GLUTEN-FREE programme time 3 hours 30 minutes Press TIME + or TIME – to add the time until 10.30 appears on the display screen. The time
A special programme for those who use gluten-free flours and baking mixes. The programme has is set in increments of 10 minutes. Remember to include the operation time of your chosen
a long second rising time. programme.
The dough is usually more like a batter and is wetter than ordinary doughs. 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.
7. ULTRA FAST programme time 1 hour 38 minutes The bread will be ready for you at 7am.
Kneading, rising and baking in the shortest time. The programme has only one rise and two
kneads. Loaves baked using this programme require warm water, extra yeast and less salt. DO NOT USE THE DELAY TIME WHEN USING INGREDIENTS THAT WOULD SPOIL SUCH AS
The loaf it produces will be smaller with a denser texture than bread made using the QUICK EGGS, MILK, CREAM OR CHEESE.
programme. This programme is ideal if you want to make a loaf very quickly. NOT SUITABLE FOR GLUTEN-FREE AND ULTRA FAST PROGRAMMES.
WE DO NOT RECOMMEND USE OF DELAY TIME SETTING WITH BREAD MIXES AS YOU CANNOT
8. DOUGH programme time 1 hour 30 minutes SEPARATE THE YEAST FROM THE LIQUID.
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 OTHER FEATURES
then oven bake your loaf.
AUDIBLE ALERT TO TELL YOU WHEN TO ADD ADDITIONAL INGREDIENTS.
9. CAKE programme time 1 hour 50 minutes Part way through each programme (after approximately 30 minutes but it will vary according to
This programme is for producing tea loaves or cakes containing baking powder or baking soda the programme you have selected) the machine will beep 10 times. This tells you that you can
and eggs rather than yeast dough. The cake programme mixes and bakes the cake. You may find add additional ingredients such as fruit, olives, nuts etc. (see page 13 for further information on
that cakes made in the Bread Maker will be smaller and a little more dense than those baked in a adding additional flavourings and ingredients ) The beeps are very clear and can be easily heard,
conventional oven but will be just as moist. calling you back to the machine.

10. SANDWICH programme time 3 hours KEEP WARM

Kneading, rising and baking light-textured bread with a thinner crust – ideal for making The Bread Maker will keep the bread warm for 60 minutes after baking. (Not with DOUGH
sandwiches. programme) At the end of the programme the bread maker will beep and the display screen will
show 0:00 indicating that the machine is in keep warm mode.
11. BAKE programme time 1 hour
This is usually used in conjunction with the DOUGH programme to allow additional ingredients POWER FAILURE BACKUP SYSTEM
to be kneaded into the dough by hand. After completion of the DOUGH programme, remove The Bread maker is equipped with a power failure backup system or memory.
the unbaked dough, carefully remove the kneading paddle, and reshape the dough, kneading If the power system is interrupted during the course of bread making, the process of making

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 bread will be continued automatically within 10 minutes, even without pressing the START/ Instructions for use
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 HOW TO MEASURE INGREDIENTS
rising phase when the power supply breaks off, you can press the START/STOP button directly to One of the most important steps for making good bread is to use the exact measure of ingredients.
continue the programme from the beginning. Always use the measuring cup and spoons provided with your Bread Maker.
If you prefer to use kitchen scales, metric measurements have also been included in the recipe section.
WARNING DISPLAY
If the display screen shows “H HH” after you have pressed the START/STOP button and the • Any liquid should be measured with the measuring cup or spoon provided. Observe the level
machine beeps continuously the temperature inside is too high. Stop the programme, open the of the measuring cup at eye level.
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 and the machine beeps • When measuring cooking oil or other liquids, wash, rinse and dry the measuring cup and
continuously the temperature inside is too low. Press the START/STOP button, open the lid and spoon thoroughly before measuring any other ingredients.
allow the bread maker to rest for 10 – 20 minutes to return to room temperature.
If the display screen shows “E EO” or “E E1” after the START/STOP button has been pressed the • Dry measuring must be done by gently spooning ingredients into the measuring cup and then,
temperature sensor has developed a fault. Contact Lakeland Customer Services for further advice. 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
How to assemble the Bread Maker and using for the very first time dry or liquid ingredients, use the measuring spoon supplied. Measurements must be level, not
heaped, as this could affect the recipe.
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. • The maximum quantity of flour you should use is 2¹/³ rd cups, 375g; the maximum amount of
You will need to operate the Bread Maker empty for the very first use. This will also show you how yeast is 5g, 2 teaspoons.
easy the Bread Maker is to use.
The measuring cup holds 160g, 200ml
To do this;
1. Wash the bread pan and kneading paddle in hot, soapy water, rinse and dry thoroughly. 1 teaspoon = 5ml
2. Place the Bread Maker on a flat, dry surface.
3. Position the bread pan in the baking chamber holding it at a slight angle and turning it 1 tablespoon = 15ml
clockwise until it clicks into place.
4. Fix the kneading paddle onto the drive shaft.
5. Close the lid. MAKING A LOAF – Things to remember
6. Switch on at the socket.
7. The Bread Maker will beep and the display screen will show the default setting 1,3:00 How to put the ingredients into the bread pan;
8. Press the MENU button repeatedly – the programme numbers will scroll through. Stop Ensure the ingredients are put into the Bread Maker in the exact order given in the recipe,
pressing at programme number 11, 1:00 (BAKE). If you go past the number you require for example;
simply keep pressing until programme 11 comes round again.
9. Select programme 11 (BAKE) and press START/STOP. Salt Yeast or soda
10. 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 will hear some intermittent clicks during
this time. Dry ingredients
11. Press the START/STOP button firmly to stop the programme.
12. Open the Bread Maker and allow cooling completely. Water or liquid
13. Lift out the kneading paddle then remove the bread pan by turning anti clockwise and lifting out.
14. Wash, rinse and dry the bread pan and kneading paddle again and replace.
First, liquid ingredients at room temperature or as specified in the recipe.
You are now ready to make your first loaf. Second, dry ingredients. 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 (as in ULTRA FAST programme).

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 Rub a little margarine or butter onto the kneading paddle and position onto the drive shaft. not fall out straight away gently loosen the sides of the loaf with a non stick spatula.
This prevents the dough from sticking to the kneading paddle and assists with removing the
paddle from the bread after baking. 13. Leave the loaf to cool for at least 20 – 30 minutes. 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
Select your recipe – it is a good idea to use one of the recipes we have included in this booklet. the kneading paddle will be very hot. Always remove the kneading paddle before slicing the loaf.
The BASIC bread recipe on page 19 is a good recipe to start with. When you are familiar with the
Bread Maker you can use or adapt your own recipes. 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
1. Add the ingredients to the bread pan as recommended in the recipe. prevent it from becoming soggy.

2. Close the lid. For best results, remove the bread as soon as the baking cycle is complete and allow it to cool on
a cooling rack.
3. Switch the Bread Maker on. You will hear a beep. The display panel will illuminate and show
the default setting (1, 3.00 the arrow pointing to MEDIUM) Adding additional flavourings and ingredients

4. Press the MENU button repeatedly until the programme you require is reached. You can add many different flavours and ingredients to make a wide variety of delicious breads
for example nuts, seeds, fresh or dried herbs, sun dried tomatoes, olives, fruit, chocolate etc. the
5. Press the COLOUR button to select the desired crust colour (LIGHT, MEDIUM or DARK) list is endless.

6. If you want to delay the time the Bread Maker will start press the TIME + or TIME - button. There are two ways you can add these;
(for full details see page 9) Skip this step if you want the Bread maker to start immediately.
1. At the very start – with the main ingredients
7. Press the START/STOP button firmly for 3 seconds. If you add the ingredients at the start you will find that they will be very finely distributed
throughout the bread as they will be subjected to the vigorous bread making cycles. For
Once you have pressed the START/STOP button the Bread maker will automatically take care example if you add sun dried tomatoes at the start you will lose the texture of the tomatoes
of each step of the bread making process until the loaf is completely cooked. The remaining but will get an attractive coloured bread with a delicious flavour and aroma but pieces of
time will countdown on the display screen. tomato will not be detected in the dough. If you add them later on in the cycle you will retain
the texture of the tomatoes.
Check the dough after a few minutes to make sure that all the flour is incorporated into Foods such as herbs, small seeds e.g. sunflower, sesame or poppy seeds, cheese etc can be
the dough. Sometimes flour may be left in the corners of the bread pan. Press the PAUSE added at the start because they will not lose their texture in the same way.
button, open the lid and, using a non stick spatula, simply loosen the flour so it will be evenly
mixed in. 2. Before the final kneading, rising and baking cycle (the bread maker emits 10 beeps to call you
to the machine).
Close the lid again and press PAUSE to recommence the programme. If you add ingredients before the final kneading and rising cycle the ingredients will be
distributed throughout the dough and will retain more of their shape and texture. Open the lid
8. During each programme, after approximately 30 minutes, but this will vary according to after you hear the beeps and add your additional ingredients at this stage.
the programme you have selected, you will hear 10 beeps – this tells you that you can add
additional ingredients at this stage. Open the lid, add the ingredients and close the lid again. If you prefer you can add some of the ingredients at the very start so they add an overall flavour
There is no need to pause the machine. See “Adding additional flavourings and ingredients” and colour to the dough, retaining some to add later in the cycle so you have some bigger pieces
on page 13. in the finished bread.

9. When the programme is complete you will hear 10 beeps and the display screen will show Note
0:00 the bread will now be automatically kept warm for 60 minutes if you do not switch the If you are delaying the start time you will need to put all the ingredients into the bread pan at
Bread Maker off. the beginning. You will also need to consider the moisture content of additional ingredients.
Juicy dried apricots or roasted red peppers may add as much as a tablespoon of juice as they go
10. Press the START/STOP button firmly to stop the machine. The default setting will appear in through the kneading process. Also, because too much sugar can interfere with the action of
the display screen (1, 3:00) yeast, high sugar additives like candied peel should be added late in the kneading cycle.

11. Open the lid and using an oven glove, turn the bread pan anti-clockwise and gently pull the Bread maker cycles
pan straight up out of the machine using the handle. Once you start a selected programme the appliance will automatically take care of each step of
the bread making process until the loaf finishes baking. The display screen will count down and
12. Turn the bread pan upside down and gently shake the loaf onto a cooling rack. If the loaf does show the remaining time.

12 13
 Delay time A guide to ingredients
This allows you to delay the bread making process for up to 13 hours.
The major ingredient in bread making is flour, so selecting the right one is the key to a successful loaf.
Knead
Two kneads are standard for most settings. The first knead will actually mix the ingredients. Wheat flours
Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as bran,
Rest and an inner kernel which contains the wheat germ and endosperm. It is the protein within the
These are periods of resting in which the unit will not be active except for the countdown display. 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.
Rise
These are periods of rising in which the unit will not be active except for the countdown display. Strong White Bread flours
These flours have the outer bran and wheat germ removed, leaving the endosperm which is
Bake milled into a white flour. It is essential to use strong white flour or white bread flour because this
The loaf is in the final baking cycle. Baking time and temperature will be regulated according to has a higher protein level essential for the development of the gluten. Do not use ordinary plain
the individual recipe. 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
Keep warm STRONG or BREAD flour on the bag.
The Bread Maker will automatically go into Keep Warm mode at the end of the baking cycle.
It will stay in this mode for 1 hour or until the machine is switched off. This means bread can be Strong Wholemeal or Whole-wheat Bread flours
served warm; it also helps to minimize moisture build up if the loaf is not removed from the Bread Wholemeal flours include the bran and wheat germ and have a nutty flavour. Wholemeal flour
Maker immediately after baking. gives coarser textured bread. Again look for 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
Table for programme cycle times (minutes) wholemeal flour with white flour.

Granary Strong Bread flours.

1 2 3 4 5 6 7 8 9 10 11 A combination of white, wholemeal and rye flours with malted whole-wheat grains, which adds
Basic French Whole Quick Sweet Gluten Ultrafast Dough Sandwich Cake Bake texture and flavour. You can use this on its own or in combination with strong white flour.
Wheat Free
Non wheat flours
Other flours such as rye can be used with white and wholemeal bread flours to make traditional
1st knead 10 10 10 10 10 12 10 20 6 15 - 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
1st rise 20 40 25 10 5 15 - - 5 35 - and very dense.
Other grains e.g. millet, barley, buckwheat, cornmeal and oatmeal;
2nd knead 15 20 20 10 15 13 5 - 10 10 - 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.
2nd rise 70 85 100 30 80 105 33 70 9 65 -
Salt
Bake 65 75 65 70 65 65 50 - 80 55 60 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
Total time 03:00 03:50 03:40 02:10 02:55 03:30 01:38 01:30 01:50 03:00 01:00 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.

14 15
 Sweeteners Adapting your own recipes
Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or treacle. After you have made some of the recipes supplied you may wish to adapt a few of your own recipes.

• Sugar and liquid sweeteners help with the colour of the bread and add a golden colour to the crust. Start by selecting one of the recipes in this booklet, which is similar to your own and use this as a guide.
• 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 Read through the following guidelines and be prepared to make adjustments as you go along.
feed on the natural sugars and starches found in the flour but it will help to make the dough
more active. • Make sure you use the correct quantities for the Bread Maker. This Bread Maker makes a 500g
• Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra loaf. Do not exceed the recommended maximum. If using your own recipe books always use
sweetness. Use the SWEET programme for these breads. the quantities given for the 500g loaf size.
• If substituting a liquid sweetener for sugar then the total liquid quantity of the recipe will need • Always add the liquid to the bread pan first. Separate the yeast from the liquid by adding
to be reduced slightly. after the flour.
• Add the flour carefully and spread it over the liquid. If tipped in too fiercely, the liquid may
Fats and oils seep up through the flour and come into contact with the yeast.
A small amount of fat or oil will give a softer crumb and helps to extend the freshness of the loaf. • Replace fresh yeast with easy blend dried yeast. Note: 6g fresh yeast = 1 teaspoon (5ml) dried yeast.
Use butter, margarine or lard in small quantities. Do not use low fat spreads as they contain up • Use skimmed milk powder and water instead of fresh milk if you are delaying the start time.
to 40% water and can affect the overall quantities in your recipe. • If your recipe uses egg, add the egg as part of the total liquid measurement, unless the recipe
states otherwise.
Liquid • Keep the yeast separate from the other ingredients in the bread pan until mixing commences.
Some form of liquid is essential. Usually water or milk is used. Water gives a crisper result than • Check the consistency of the dough during the first few minutes of mixing. Bread makers do
milk. Water can be combined with skimmed milk powder. If using the time delay it is important require slightly softer dough so you may have to add extra liquid. The dough should be wet
to use water and skimmed milk powder as ordinary milk will deteriorate if left to stand for too enough to gradually relax back.
long. For most programmes you can use water straight from the tap but if using the ULTRA QUICK
programmes it needs to be lukewarm. REMOVING, SLICING AND STORING BREAD
• On very cold days measure the water and leave to stand at room temperature for 30 minutes
before use. • For best results, once your loaf is baked, remove it from the machine and turn out of the
• If using milk, don’t use it straight from the fridge, leave it to stand at room temperature for 30 bread pan immediately, although your Bread Maker will keep it warm for up to an hour if you
minutes before use. are not around.
• Buttermilk, yoghurt, sour cream and soft cheeses such as Ricotta, cottage or fromage frais can • Remove the bread pan from the machine using oven gloves, even if it is during the
all be used as part of the liquid content and will give a more moist and tender crumb. KEEP WARM cycle. Turn the pan upside down and shake several times to release the cooked
• Eggs can be added to the dough to enrich it. Eggs improve the colour and help to add bread. If the bread is difficult to remove, try gently knocking the corner of the bread pan on
structure and stability to the gluten during rising. If you are using eggs, reduce the liquid a wooden board, or rotate the base of the shaft underneath the bread pan.
content accordingly. Place the egg in the measuring cup and top up with liquid to the correct • The kneading paddle should remain inside the bread pan when the bread is released but
level for the recipe. occasionally it may remain inside the loaf of bread. If so, remove it using the hook before
slicing the bread.
Yeast • Leave the bread to cool for at least 30 minutes on a cooling rack, to allow steam to escape.
All the recipes in this book have been tested using easy blend, fast-action yeast which does not The bread will be difficult to slice if hot.
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. Storing
Home-made bread does not contain any preservatives so should be eaten within 2 – 3 days of
• For best results use easy blend, fast-action yeast. baking. If you are not eating it immediately, wrap in foil or place in a plastic bag and seal.
• 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. • Crispy, French-style bread will soften on storage so it is best left uncovered until sliced.
• Once a sachet of yeast is opened it should be used within 48 hours. • If you wish to freeze your bread, slice the loaf before freezing so you can take out just the
• Always use yeast before its use by date. slices you need.
• You may also find dried yeast that has been specially designed for use in bread makers.
Always follow the instructions on the packet. 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.

16 17
 PROGRAMME 1 – BASIC
• 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. Basic Bread. Time to make 3 hours

• Use all the ingredients at room temperature and water from cold unless stated otherwise in the This is an excellent basic loaf. You can enrich the bread by adding an egg which will give a
recipe e.g for the ULTRA FAST programme when you will need to warm the liquid. delicious flavour. When using egg, remember to include this in the total liquid quantity so;

• Add the ingredients to the bread pan in the order suggested in the recipe. Keep the yeast dry and Put the egg in the measuring cup and top up to 180ml with water.
separate from any other liquids added to the pan, until mixing commences.
You can add extra ingredients to this basic bread such as nuts, herbs, sun dried tomatoes, olives
• Accurate measuring is vital for a successful loaf. Follow either metric or imperial measurements, do etc. (See page 13. Adding additional flavourings and ingredients.)
not mix the two. Use the measuring cup and spoon supplied or use accurate kitchen scales.

• Always use fresh ingredients, within their use by date. Perishable ingredients such as milk, cheese, Ingredient Quantity
vegetables and fresh fruits may deteriorate, especially in warm conditions. These should only be
used in breads which are made immediately. Water 180ml

• Do not add too much fat as it forms a barrier between the yeast and flour, slowing down the action Oil 1 tablespoon (15ml)
of the yeast, which could give a heavy, dense loaf.
Salt 1 teaspoon
• Cut butter and other fats into small pieces before adding to the bread pan.
Strong white bread flour 2 cups (320g)
• Giving the kneading paddle a light coating of oil may make it easier to remove if it bakes
into the loaf. Caster sugar 1 tablespoon

Recipes Milk powder 1 tablespoon

• The Bread Maker will make a 500g loaf. Easy blend yeast 1 teaspoon

• Do not exceed the maximum quantities of flour, 2¹/³ cups, 375g

Variations – you can add any of these ingredients to the basic bread;
• Use the measuring cups and spoons supplied. Alternatively, ingredients can be weighed using your
kitchen scales. Ingredient Quantity

• Follow quantities accurately. Nuts e.g. walnuts 25g

• The recipe charts show the sequence the ingredients are added to the bread pan. Poppy seeds 15g

• There is a recipe for each programme. Cheese, grated 50g

Packet bread mixes Sun dried tomatoes, chopped 25g

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. Olives. Cut into pieces 25g
Do not use bread mixes with time delay as you cannot separate the yeast from the liquid.
Seeds 25g

1. Put all the ingredients in the order above into the bread pan.
2. Close the lid.
3. The display screen will show 1, 3:00 which is the default setting. This is also the BASIC
programme so you do not need to press the MENU button.
4. Press COLOUR to select the crust – LIGHT, MEDIUM or DARK.

18 19
 5. Press the START/STOP button. Programme 3 – WHOLE-WHEAT
6 The Bread Maker will start immediately.
7. When the Bread Maker beeps 10 times you can add any additional ingredients. Whole-wheat Bread. Time to make 3 hours 40 minutes
8. The programme will continue until the end and will then beep 10 times to indicate that the
bread is ready. This bread uses half wholemeal strong bread flour and half white strong bread flour. You can use
9. Press the START /STOP button and open the lid. all wholemeal flour but the result will be denser in texture.
10. Lift out the bread pan; remove the bread and leave to cool.
Ingredient Quantity

Programme 2 – FRENCH Water 180ml

French Bread. Time to make 3 hours 50 minutes. Oil 1 tablespoon (15ml)

This is a tasty French style bread with a lighter texture and crisper crust. Salt 1½ teaspoons
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 Strong wholemeal flour 1 cup (160g)
can be found in some shops and online.
Strong white bread flour 1 cup (160g)

Ingredient Quantity Caster sugar 1 teaspoon

Water 190ml Milk powder 1 tablespoon

Oil 1 tablespoon (15ml) Easy blend yeast 1 teaspoon

Salt 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 or when the
Strong white bread flour 2¹/³ cups (375g) beep sounds.

Caster sugar 1 tablespoon Ingredient Quantity

Easy blend yeast 1 teaspoon Nuts e.g. walnuts 25g

Poppy seeds 15g

1. Put the ingredients into the bread pan in the order above.
2. Close the lid. Cheese, grated 50g
3. Press MENU and select programme 2.
4. Press COLOUR and select LIGHT, MEDIUM or DARK. Sunflower seeds 25g
5. Press START/STOP.
6. When the Bread Maker beeps 10 times you can add any additional ingredients. Fennel seeds, caraway seeds,
7. The programme will continue until the end and will beep again 10 times to indicate that the cumin seeds etc 15g
bread is ready.
8 Press START/STOP and open the lid. 1. Put the ingredients into the bread pan in the order above.
9. Remove the loaf from the bread pan and leave to cool. 2. Close the lid.
3. Press MENU and select programme 3.
French bread is best eaten fresh as it will soften if kept. 4. Press COLOUR and select LIGHT, MEDIUM or DARK.
5. Press START/STOP.
6. When the Bread Maker beeps 10 times you can add any additional ingredients.
7. The programme will continue until the end and will then beep again 10 times to indicate
that the bread is ready.
8. Press START/STOP and open the lid.
9. Remove the loaf from the bread pan and leave to cool.

20 21
 Programme 4 – QUICK Programme 5 – SWEET
Quick bread. Time to make 2 hours 10 minutes Cranberry, Almond and Pecan Bread. Time to make 2 hours 55 minutes
A delicious bread which is ideal for a weekend breakfast treat.

Ingredient Quantity
Ingredient Quantity
Egg 1 medium
Water 150ml
Milk Make up to 180ml with the egg
Natural plain yoghurt 100ml
Oil 2 tablespoons ( 30ml)
Salt ½ teaspoon
Salt 1 teaspoon
Strong white bread flour 2¹/³ cups (375g)
Strong white bread flour 2 cups ( 320g)
Ground almonds 3 tablespoons
Soft light brown sugar 4 tablespoons
Caster sugar 3 tablespoons
Milk powder 2 tablespoons
Easy blend yeast 1 teaspoon
Easy blend yeast 2 teaspoons
Pecan nuts, coarsely chopped 50g
1. Crack the egg into the measuring cup and make up to 180ml, 6½ fl oz with the milk
2. Put the ingredients into the bread pan in the order above. Dried cranberries, 75g
3. Close the lid.
4. Press MENU and select programme 4 A little warmed honey for brushing
5. Press COLOUR and select LIGHT, MEDIUM or DARK.
6. Press START/STOP. 1. Put the ingredients, except the pecan nuts and cranberries, into the bread pan in the order above.
7. When the Bread Maker beeps 10 times you can add any additional ingredients. 2. Close the lid.
8. The programme will continue until the end and will then beep again 10 times to indicate that 3. Press MENU and select programme 5
the bread is ready. 4. Press COLOUR and select LIGHT, MEDIUM or DARK.
9. Press START/STOP and open the lid. 5. Press START/STOP.
10. Remove the loaf from the bread pan and leave to cool. 6. When the Bread Maker beeps 10 times open the lid and add the pecans and cranberries.
7. The programme will continue until the end and will beep again 10 times to indicate that the
bread is ready.
8. Press START/STOP and open the lid.
9. Remove the loaf from the bread pan and leave to cool.
10. Brush the top of the loaf with warmed honey to finish.

22 23
 Programme 6 – GLUTEN-FREE Programme 7 – ULTRA FAST
Standard gluten-free loaf: Time to make 3 hours 30 minutes Ultra fast white bread. Time to make 1 hour 38 minutes

Use gluten-free bread blend for this recipe. This programme cooks a loaf of bread in the shortest time.
The bread has a dense texture and has a lower rise than ordinary bread. • Use lukewarm water to help speed up the rising process (32 – 35°C / 90 – 95°F) is optimum.
Cold water will result in a shorter loaf. If the water is too hot it will kill the yeast. For best
You can add any seeds, nuts or dried fruits to this recipe. results mix 25% boiling water with 75% cold water.
• Bread recipes should contain at least 65% strong white bread flour on this programme.
100% wholemeal or other whole grain breads will produce poor results as there is insufficient
Ingredients Quantity time for the dough to rise.
• The salt level is reduced for this programme as salt retards yeast activity. However, do not
Water 150ml eliminate it completely as it is important for taste and texture.
• The yeast levels are higher on this programme to help ensure a rapid rise.
Oil 3 tablespoons (45ml) • If you want to make several loaves in succession on this Ultra Fast programme, leave
the Bread Maker switched off for 30 minutes between loaves. This allows the temperature
Runny honey ¼ cup (100g) sensor within the Bread Maker to work accurately, which is critical for a short bread cycle.
• Breads made on this programme will not rise as high as loaves made on other settings.
Cider vinegar 1 teaspoon The will have a softer crust and be a little denser, which is normal.

Egg, medium 1 Ingredient Quantity

Salt ½ teaspoon Water – lukewarm 150ml

Gluten free bread flour blend 2 cups (320g) Oil 2 tablespoons, (30ml)

Caster sugar 2 tablespoons Salt ½ teaspoon

Easy blend yeast 1 teaspoon Strong white bread flour 2 cups (320g)

1. Put the ingredients into the bread pan in the order above. Caster sugar 3 tablespoons
2. Close the lid.
3. Press MENU and select programme 6 Easy blend yeast 1¼ teaspoons
4. Press COLOUR and select LIGHT, MEDIUM or DARK.
5. Press START/STOP.
6. When the Bread Maker beeps 10 times you can add any additional ingredients. 1. Put the ingredients, into the bread pan in the order above.
7. The programme will continue until the end and will then beep again 10 times to indicate that 2. Close the lid.
the bread is ready. 3. Press MENU and select programme 7
8. Press START/STOP and open the lid. 4. Press COLOUR and select LIGHT, MEDIUM or DARK.
9. Remove the loaf from the bread pan and leave to cool. 5. Press START/STOP.
6. When the Bread Maker beeps 10 times you can add any additional ingredients.
7. The programme will continue until the end and will beep again 10 times to indicate that the
bread is ready.
8. Press START/STOP and open the lid.
9. Remove the loaf from the bread pan and leave to cool.

24 25
 Programme 8 – DOUGH 11. Divide the dough into 8 pieces and with lightly floured hands, shape each piece into a ball.
12. Transfer to a large, greased baking tray.
Use this programme to make the dough for all sorts of recipes and then bake in the conventional 13. Cover the rolls with a piece of oiled cling film or a clean tea towel and leave in a warm place
oven. Alternatively, make your bread dough, remove the kneading paddle, reshape the dough for approximately 30 – 40 minutes or until the rolls have doubled in size.
adding any additional ingredients and then select the BAKE programme to bake the recipe in the 14. Meanwhile, preheat the oven to 220°C, 425°F, Fan oven 200°C, Gas mark 7.
Bread Maker 15. Brush the rolls with your chosen glaze and sprinkle on the topping.
16. Bake for 15 – 20 minutes or until golden brown and well risen.
Here are two suggestions; If liked, glaze the tops of the rolls before baking with one of the following;
Beaten egg white, egg yolk beaten with a little water, milk or about 1 tablespoon hot water in
Bread rolls which 2 teaspoons of caster sugar has been added.

Makes 8 Toppings;
Sprinkle the tops of the glazed rolls with one of the following;
Time to make dough 1 hour 30 minutes Poppy, fennel, caraway or sesame seeds.

Rising time approximately 40 minutes. Programme 8 – DOUGH continued

Oven baking time 15 – 20 minutes. Pizza

Makes 2 x 20cm pizzas or 1 large pizza.
Ingredient Quantity Time to make dough 1 hour 30 minutes. Baking time 20 – 25 minutes

Egg, medium 1
Ingredients Quantity
Water Make up to 180ml with the egg
Base
Salt 1 teaspoon
Water 140ml
Strong white bread flour 2 cups ( 320g)
Oil 1 tablespoon (15ml)
Caster sugar 1 tablespoon
Salt 1 teaspoon
Unsalted butter, cut into pieces 15g
Strong white bread flour 1¼ cups (225g)
Milk powder 1 tablespoon
Caster sugar ½ teaspoon
Easy blend yeast 1 teaspoon
Easy blend yeast ½ teaspoon
Additional ingredients can be added when the machine beeps or at the end of the DOUGH
programme. Topping

1. Crack the egg into the measuring cup and make up to 180ml with water Tomato purée 4 tablespoons
2. Put all the ingredients in the order above into the bread pan.
3. Close the lid. Dried oregano 2 teaspoons
4. Select the programme 8.
5. Press the START/STOP button. Tomatoes, sliced 4 large
6. The Bread Maker will start immediately.
7. When the Bread Maker beeps 10 times you can add any additional ingredients. Cheddar cheese, grated 115g
8. The programme will continue until the end and will beep again 10 times to indicate that the
dough is ready. Mozzarella, sliced 115g
9. Press the START /STOP button and open the lid.
10. Lift out the bread pan, tip the dough onto a lightly floured worktop and pull out the kneading Ham, torn into strips. 4 slices
paddle. Knead very lightly.

26 27
 Pitted black olives 10 Programme 9 – CAKE
Chocolate and walnut cake. Time to make 1 hour 50 minutes
Olive oil for drizzling
1. Check the mixture is mixing correctly – about 5 minutes open the lid and make sure the flour is
mixing in evenly. Scrape down the sides of the bread pan to incorporate any stray lumps of flour.
1. Put all the ingredients for the base in the machine in the order above. 2. Do not use strong bread flour for cakes – use your usual ordinary flour.
2. Close the lid.
3. Press MENU and select programme 8. This chocolate cake is moist and delicious.
4. Press START/STOP.
5. Ignore the 10 beeps to indicate that extra ingredients can be added.
6. The programme will continue until the end and will beep again 10 times to indicate that the Ingredients Quantity
dough is ready.
7. Press START/STOP and open the lid. Oil 75ml
8. Tip the dough onto a very lightly floured board.
9. Pull out the kneading paddle and divide the dough into two pieces. Milk 75ml
10. Preheat the oven to 220°C, Fan oven 200°C, 425°F, Gas mark 7.
11. Grease one large or two smaller baking trays. Soft light brown sugar 75g
12. Put the dough onto the tin and gently stretch and pull the dough into a round shape so it
fits the tins Black treacle 2 teaspoons
13. Pinch up the edges to make a lip.
Egg, medium 1
Topping
14. Spread the tomato purée over the pizza bases and sprinkle on the oregano. Self raising flour 115g
15. Arrange the tomato slices on top. Then sprinkle on the grated cheese.
16. Arrange the Mozzarella slices, ham and olives on top. Baking powder ¼ teaspoon
17. Drizzle the pizzas with a little olive oil.
18. Bake for 20 – 25 minutes until golden, well risen and the cheese is bubbling. Cocoa powder 25g

Ground almonds 25g

Chocolate chips 25g

Walnuts, roughly chopped 50g

1. Put the oil, milk, sugar, treacle and eggs into the bread pan.
2. Sift together the flour, baking powder and cocoa powder, then add to the pan.
3. Sprinkle the almonds on top.
4. Close the lid.
5. Press MENU and select programme 9.
6. Press COLOUR and select LIGHT.
7. Press START/STOP.
8. The machine will start automatically.
9. Check the mixture after approximately 5 minutes to check that the ingredients are mixing
together. Scrape down the sides to incorporate any flour that remains.
10. When the machine beeps 10 times, open the lid and add the chocolate and walnuts.
11. The programme will continue until the end and will then beep again 10 times to indicate that
the cake is ready.
12. Lift out the bread pan and leave to cool for a few minutes before turning out the cake onto
a cooling rack.
13. Allow the cake to cool completely before filling and topping as desired.

28 29
 Filling Programme 10 – SANDWICH
Chocolate Butter Cream Sandwich loaf. Time to make 3 hours

Ingredients Quantity
Ingredient Quantity
Egg, medium 1
Butter, softened 75g
Water Make up to 180ml with the egg
Icing sugar, sifted 175g
Oil 1 tablespoon
Chocolate, melted 40g
Salt 1 teaspoon
Walnut halves 6
Strong white bread flour 2 cups (320g)
1. Cream the butter until soft.
2. Gradually beat in the icing sugar until smooth and creamy. Caster sugar 1 tablespoon
3. Add the melted chocolate and mix together well.
4. Cut the cake in half and use half the buttercream to sandwich the two pieces together. Milk powder 1 tablespoon
5. Spread the remaining buttercream on top of the cake.
6. Arrange the walnut halves on top. Easy blend yeast 1 teaspoon

1. Crack the egg into the measuring cup.

2. Add the water to the egg making up the quantity to 180ml.
3. Put the ingredients into the bread pan in the order above.
4. Close the lid.
5. Press MENU and select programme 10
6. Press COLOUR and select LIGHT, MEDIUM or DARK.
7. Press START/STOP.
8. When the Bread Maker beeps 10 times add any additional ingredients.
9. The programme will continue until the end and will then beep again 10 times to indicate that the
bread is ready.
10. Press START/STOP and open the lid.
11. Remove the loaf from the bread pan and leave to cool.

30 31
 Programme 11 – BAKE Troubleshooting
Sun-dried Tomato, Cheese and Olive Bread Following are some common problems that can occur when making bread in your Bread maker.
Time to make dough 1 hour 30 minutes plus 1 hour Bake Please revue the problems, their possible cause and any corrective action that should be taken to
ensure successful bread making.
A delicious bread which can be made into sandwiches, served with soup or toasted for bruschetta.
First of all make the dough using programme 8 DOUGH
Problem Possible Cause Solution
Ingredients Quantity Loaf size and shape
Water 180ml 1. Bread does not rise • Wholemeal breads will be • Normal with this type of
enough. lower than white breads flour.
Oil 1 tablespoon due to less gluten.

Salt 1 teaspoon • Not enough liquid. • Increase liquid by

15ml, 3tsp.
Strong white bread flour 2 cups (320g)
• Sugar omitted or not • Assemble ingredients as
Caster sugar 1 tablespoon enough added. listed in the recipe. If you
are making sweet bread
Milk powder 1 tablespoon make sure you reduce the
sugar slightly if adding
Easy blend yeast 1 teaspoon sugary ingredients such as
candied fruits etc.
Parmesan cheese, grated 50g
• Wrong type of flour used. • You may have used
Sun-dried tomatoes, cut into pieces 50g ordinary flour instead of
strong bread flour – use
Black, pitted olives, cut into pieces 25g correct flour.

1. Put the water, oil, salt, flour, sugar, milk powder and yeast into the bread pan. • Wrong type of yeast used. • For best results use fast
2. Add the Parmesan cheese and 25g of the tomatoes. action “easy blend” yeast.
3. Close the lid.
4. Press MENU and select programme 8 DOUGH. • Not enough yeast added • Measure amount
5. Press START/STOP. or too old. recommended and check
6. The Bread Maker will start immediately. use by date on packet.
7. 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 • Liquid too hot or too cold • Check that liquids are at
programme ( however, you can add them now if you prefer) and yeast killed or not room temperature before
8. The programme will continue and will beep 10 times at the end of the programme to indicate activated. use.
that the dough is ready.
9. Press the START /STOP button and open the lid. • Yeast and sugar came into • Make sure they remain
10. Lift out the bread pan, tip the dough onto a lightly floured worktop and pull out the kneading contact with each other separate when added to
paddle. Knead very lightly. before kneading cycle. the bread pan.
11. Flatten the dough out a little and place the remaining tomatoes and olives on top.
12. With lightly floured hands gently knead the tomatoes and olives evenly into the dough. • You opened the lid during • Do not open lid during
13. Replace the bread pan in the unit without the kneading paddle. the rising cycle and allowed rising.
14. Put the completed dough into the bread pan and close the lid warm air to escape.
15. Press MENU and select programme 11 BAKE.
16. The machine will beep 10 times at the end of the baking time.
17. Press START/STOP and open the lid.
18. Remove the loaf from the bread pan and leave to cool on a cooling rack.

32 33
 Problem Possible Cause Solution Problem Possible Cause Solution
2. Flat loaf, no rising. • Yeast omitted • Assemble ingredients as 6. Collapsed while baking. • Bread Maker may have • Reposition bread maker.
listed in recipe. been placed in a draught
or may have been knocked
• Yeast too old. • Check use by date on during rising.
packet.
• Exceeding capacity of • Do not use more
• Liquid too hot. • Use liquid at correct bread pan. ingredients than
temperature for recommended.
programme.
• Not enough salt used or • Use correct amount of salt.
• Too much salt added or • Use amount recommended omitted.
salt came into contact with and keep separate from
yeast. each other. • Too much yeast. • Measure yeast carefully.

• Delay start used – yeast • Add ingredients in correct • Warm, humid weather. • Reduce liquid by 15ml, 3tsp
became wet before bread order making sure yeast and reduce yeast by ¼ tsp.
making commenced. cannot come into contact
with the liquid.
7. Loaves uneven and shorter • Dough too dry • Increase liquid by 15ml, 3tsp.
3. Top inflated – mushroom • Too much yeast. • Reduce yeast by ¼ tsp. at one end.
like in appearance.
• Too much sugar. • Reduce sugar by 1 tsp. Bread texture
• Too much flour. • Reduce flour by 6 – 8 tsp. 8. Heavy dense texture. • Too much flour. • Measure accurately.

• Not enough salt. • Use amount of salt • Not enough yeast. • Measure accurately.
recommended in recipe.
• Not enough sugar. • Measure accurately.
• Warm, humid weather. • Reduce liquid by 15ml,
3tsp and yeast by ¼ tsp. 9. Open, course and holey • Salt omitted. • Assemble ingredients as
texture. listed in the recipe.
4. Top and sides cave in. • Too much liquid. • Reduce liquid by 15ml,
3tsp next time or add a • Too much yeast. • Measure yeast accurately.
little extra flour.
• Too much liquid. • Reduce liquid by 15ml, 3 tsp.
• Too much yeast. • Use amount recommended
in recipe or try a quicker 10. Centre of loaf is raw, • Too much liquid. • Reduce liquid by
programme next time. not baked enough. 15ml, 3tsp.

• High humidity and warm • Chill the water or add milk • Power cut during • If power cut lasts for more
weather may have caused straight from the fridge. operation. than 10 minutes you will
the dough to rise too need to remove the
much. unbaked ingredients from
the bread pan and start
5. Gnarled and knotted top • Not enough liquid. • Increase liquid by again with fresh
– not smooth. 15ml, 3tsp. ingredients.

• Too much flour. • Measure flour accurately. • Quantities too large for • Only use maximum
machine. quantities allowed.

34 35
 Problem Possible Cause Solution Problem Possible Cause Solution
11. Bread does not slice well • Sliced whilst hot. • Allow bread to cool for at 18. Ingredients not mixed. • Did not start bread maker. • After selecting programme,
and is sticky. least 30 minutes to allow press the START/STOP
steam to escape before button to start machine.
slicing.
• Forgot to put kneading • Always make sure kneading
• Wrong knife used. • Use a good quality bread paddle in bread pan. paddle in positioned
knife. correctly on drive shaft in
bottom of bread pan
Crust colour and thickness before adding ingredients.

12. Dark crust colour, • DARK crust colour selected. • Use MEDIUM or LIGHT 19. Burning odour noted • Ingredients spilled inside • Take care when adding
too thick. setting next time. on operation. baking chamber. ingredients to bread pan –
if ingredients spill into
13. Burnt loaf. • Bread maker • Refer to customer care chamber burning can occur.
malfunctioning. section.
20. Display screen shows • Temperature inside bread • Press START/STOP button,
14. Crust too light. • Bread not baked long • Carry out a BAKE cycle to “H HH” and machine maker is too high – open lid and allow machine
enough. darken the crust. beeps continuously. machine still hot after the to cool down for 10 – 20
previous baking procedure. minutes.
• LIGHT crust colour selected. • Choose DARK or MEDIUM
crust colour next time. 21. Display screen shows • Temperature inside bread • Press START/STOP button,
“L LL” and machine maker is too low. open lid and allow machine
Bread pan problems beeps continuously. to return to room
temperature for
15. Kneading paddle cannot • You must add enough • Twist kneading paddle 10 – 20 minutes.
be removed from pan. water to cover the slightly after soaking to
kneading paddle and then loosen. 22. Display screen shows • Temperature sensor is • Contact Lakeland Customer
leave to soak for “E EO” or “E E1”. faulty. Services for further
10 minutes. information.

16. Bread sticks to pan/ • Lightly wipe the inside of

difficult to shake out. the bread pan with
vegetable oil.

Bread maker

17. Bread maker not • Bread maker not switched • Check the product is
operating / kneading on. turned on.
paddle not moving.
• Bread pan not correctly • Check pan is locked in
located. place correctly.

• Time delay selected. • Bread maker will not start

until start time is reached.

36 37
 Care and cleaning Electrical connections
• Unplug the Bread Maker and allow to cool completely before cleaning.
• Before the first use and after every use, clean each part thoroughly. THIS APPLIANCE MUST BE EARTHED
• Periodically check all parts before reassembly.
• Do not use metal tools in the non stick bread pan – always use plastic, nylon or silicone This appliance is fitted with a fused three-pin plug to BS1363 which is suitable for use in all
spatulas etc. homes fitted with sockets to current specifications. If the fitted plug is not suitable for your socket
• Never immerse the unit in water or any other liquid. outlets, it should be cut off and carefully disposed of. To avoid an electric shock, do not insert the
• To clean the unit and control panel, wipe with a clean, damp cloth and dry before storing. discarded plug into a socket.
• Do not use abrasive cleaners, steel wool or abrasive materials or cleansers.
• Wash the baking pan, kneading paddle, measuring cup and spoon in hot, soapy water, rinse Fitting a new plug
and dry thoroughly. If for any reason you need to fit a new plug, the flexible mains lead must be connected as shown
• The baking pan, kneading paddle, measuring cup and spoon are top shelf dishwasher safe. here. The wires in the mains lead fitted to this appliance are coloured in accordance with the
• If the kneading paddle is difficult to remove from the bread pan, pour in sufficient warm following code:
soapy water to cover the paddle and leave to soak for 10 – 15 minutes. This will loosen the Earth (green/yellow)
paddle.
• If the kneading paddle still cannot be removed hold the drive shaft from underneath the pan E
and twist back and forth until the kneading paddle is released.

10 amp FUSE
L
• To clean the baking chamber, remove any bread crumbs by tipping them out or wiping them Neutral (blue) 10 amp fuse

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 N
with a damp cloth.
• Store the Bread Maker with the power cable loosely coiled. Never wrap it tightly around Live (brown)
the bread maker.
Connect BLUE to Neutral (N)
Connect GREEN & YELLOW to Earth (E)
Connect BROWN to Live (L)
10 amp fuse to be used

If the colours of the wires in the mains lead of this appliance do not correspond with the coloured
markings identifying the terminals in your plug, proceed as follows. The wire which is coloured
green and yellow MUST be connected to the terminal which is marked with the letter E (Earth)
or coloured green. The wire which is coloured blue MUST be connected to the terminal which is
marked with the letter N (Neutral) or coloured black. The wire which is coloured brown MUST be
connected to the terminal which is marked with the letter L (Live) or coloured red.

Before refitting the plug cover, check that there are no cut or stray strands of wire inside the plug.
Use a 10 amp BS1362 fuse. Only BSI or ASTA approved fuses should be used. If you are at all
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
EEC Directives: 73/23 EEC (Low Voltage Directive) and 89/336 EEC (EMC Directive).

RECYCLING YOUR ELECTRICALS

Along with many other high street retailers, Lakeland has joined a scheme whereby customers
can take their unwanted electricals to recycling points set up around the country.
Visit www.recycle-more.co.uk to find your nearest recycling point.

38 39
 Lakeland
Alexandra Buildings, Windermere, Cumbria, UK LA23 1BQ
Tel: +44(0)15394 88100 www.lakeland.co.uk