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The use of any electrical appliance requires the following of basic common
sense safety rules.
Primarily there is danger of personal injury and secondly the danger of
damage to property and the appliance. These are indicated in the text by
the following two conventions:
WARNING: Danger of personal injury
IMPORTANT: Damage to the appliance
In addition we offer the following essential safety advice.
Location
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Always locate your appliance away from the edge of a worktop.
Ensure that the appliance is used on a firm, flat surface.
Do not use outdoors.
Mains lead
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The mains lead should reach from the socket to the base unit without
straining the connections.
Do not let the mains lead hang over the edge of a worktop where a
child could reach it.
Do not let the lead run across an open space e.g. between a low
socket and table.
Do not let the lead run across a cooker or toaster or other hot area
which might damage the cable.
Your safety
………………………………………………………………………………………………
WARNING: Do not touch hot surfaces. Use over mitts or oven
gloves when removing the hot bread pan. Do not cover the steam
vent openings under any circumstances.
WARNING: Avoid contact with moving parts.
To protect against electrical shock, do not immerse cord or plug in
water or other liquid.
Extreme caution must be observed when moving an appliance with hot
contents.
Do not use Breadmaker for storage purposes nor insert any utensils,
as they may create a fire or electric shock hazard.
Do not use use the appliance with wet or moist hands.
Children
………………………………………………………………………………………………
Never allow a child to operate this appliance.
Children are vulnerable in the kitchen particularly when unsupervised and if
appliances are being used or cooking is being carried out.
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Teach children to be aware of dangers in the kitchen, warm them of the
dangers of reaching up to areas where they cannot see properly or should
not be reaching.
Other safety considerations
………………………………………………………………………………………………
If the mains lead of this appliance is damaged do not use it.
The use of accessory attachments not recommended by the
manufacturer may cause damage to the Breadmaker.
Do not place the appliance on or near heat sources such as gas or
electric stove ovens, or burners.
To avoid damaging the appliance, do not place the baking pan or any
object on the top of the unit.
Do not clean with scouring pads. Do not wash the baking pan,
kneading blade measuring cup or spoon in a dishwasher.
Keep the appliance and the cable away from heat, direct sunlight,
moisture, sharp edges and the like.
The baking pan must be in place prior to switching on the appliance.
Always remove the plug from the socket whenever the machine is not
in use, when attaching accessory parts, cleaning the machine or
whenever a disturbance occurs. Pull on the plug, not the cable.
3
Introduction
……………………………………………………………………………………………
The smell of homemade bread wafting around the home is one of those
great smells. Bread, fresh out of the oven, with melting butter is a
memorable taste sensation.
There’s very little effort on the part of the baker, because the breadmaker
is a sophisticated appliance with a computer memory that does all-the work
for you.
It’s as simple as one-two-three.
1 Put in the ingredients.
2 Select program from the menus and press atart.
3 Wait for your bread.
But don’t stop at baking bread in this appliance.
Besides being able to do all kinds of speciality breads, including wholewheat,
you can also prepare doughs for bread rolls, pizza, cake and jam.
Everything is easy and tastes homemade – because it is.
Before first use
……………………………………………………………………………………………
Before first use, please take a few minutes to read this instruction book and
to find a place to keep it handy for reference. Pay particular attention to the
safety instructions.
1 Carefully unpack the breadmaker and remove all packaging materials.
2 Remove any dust that may have accumulated during packing
3 Wipe the baking pan, kneading blade and outside surface of the
breadmaker with a clean, damp cloth. The bread pan is non-stick
coated. Do not use scouring pads or any abrasives on any part of the
breadmaker.
4 For first time use use oil, butter or margerine to grease the bread pan
and bake empty for about 10 minutes (select the Extrabake program).
5 Clean once more.
6 Place the kneading blade on the axle in the baking pan.
In manufacture it is necessary to lightly grease some parts of
the appliance. This may result in the unit emitting some
vapour when first used, this is normal.
Electrical requirements
……………………………………………………………………………………………
Check that the voltage on the rating plate of your appliance corresponds
with your house electricity supply which must be A.C. (Alternating Current).
If the socket outlets in your home are not suitable for the plug supplied with
this appliance, the plug should be removed and the appropriate one fitted.
Note: The plug removed from the mains lead, if severed, must be
destroyed as a plug with bared flexible cord is hazardous if engaged into a
live socket outlet.
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WARNING: THIS APPLIANCE MUST BE EARTHED.
Should the fuse in the 13 amp plug require changing a 13 amp BS1362 fuse
must be fitted.
About this breadmaker
……………………………………………………………………………………………
It has two settings to make a small 454g (1.0lb) or large 680g (1.5lb)
loaf (approx weight – depends on recipe).
A Fruit and Nut beep signals when extra ingredients can be added so
they don’t get chopped by the knending blade.
Both loaf sizes are made on the 1.5lb setting.
There is a crusty setting to create that extra crusty loaf (certain
programs only).
About the recipes
……………………………………………………………………………………………
The recipes in this booklet have been thoroughly tested to ensure best
results. Recipes have been created by home economists specifically for this
machine and may not produce acceptable results in other similar machines.
Always add ingredients in the order they are listed in the recipe.
Accurate measuring of ingredients is vital.
Do not use large amounts.
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Components
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Control panel buttons, display & functions
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Display window
Shows browning level selected
Shows weight selected
Shows the program number
Shows time left before completion
(3:20, for example. is 3 hours and 20minutes; 0:20 is 20 minutes)
Show temperature warning – see ‘Troubleshooting’
Timer delay buttons Colour button
Use to delay the start of
bread For
selecting crust colour
from light,
making (all programs
except Fastbake)
medium or dark
(certain programs only)
Start Menu button
Press to start for approx 1 second, a beep For choosing the bread making
program
sounds and the colon (:) flashes from the list 1 to 12
and the program starts
Stop Loaf size button
Press to stop for approx 2 seconds, a When the breadmaker is switched on
beep sounds to confirm the loaf size defaults to crusty. For
normal
loaves (1lb and 1.5lbs) press loaf size
button
once.
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Program descriptions
1 Basic white (3:00 and 2:53)
For white and brown bread. Also for flavoured breads with added
herbs and raisins.
2 French (3:50 and 3:40)
For the baking of light weight bread such as French bread which has a
crisper crust and light texture.
3 Wholewheat (3:40 and 3:32)
For the baking of bread containing significant amounts of wholewheat.
This setting has longer preheat time to allow the grain to soak up the
water and expand. It is not advised to use the delay timer as this can
produce poor results.
4 Quick (1:40)
For white bread that is required in a shorter time. Bread baked on this
setting is usually smaller with a dense texture.
5 Sweet (2:55 and 2:50)
For the baking of sweet type bread which gives a crisper crust than on
basic setting. The crisper crust is produced by the sugar ‘burning’.
6 Ultra fast – 1
Kneading rise and baking 1.5LB bread in a short time.
7 Ultra fast – 2
Kneading rise and baking 2LB bread in a short time.
8 Dough (1:30)
This setting only makes the dough and will not bake the final bread.
Remove the dough and shape it to make bread rolls, pizza, etc. Any
dough can be prepared on this setting. Do not exceed 1kg (2lb) of
combined ingredients.
9 Jam (1:20)
Use this setting for making jam from fresh fruits and marmalade from
Seville oranges. Do not increase the quantity or allow the recipe to
boil over the pan into baking chamber. Should this happen, stop the
machine immediately. Remove the pan carefully, allow to cool a little
and clean thoroughly.
10 Cake (2:50)
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This setting will mix ingredients and then bake for a preset time. It is
required to mix two groups of ingredients in bowls before adding to
the breadmaker (see cake recipes).
11 Sandwich (3:00 and 2:55)
This is to bake light textured bread but with a softer and thicker crust.
12 Extra bake (1:00)
This setting is bake only and can be used to increase the baking time
on selected settings. This is especially useful to help ‘set’ jams and
marmalade. When started the default time is 1 hour (1:00) minimum
and counts down in 10 minute intervals. You will have to manually
switch this off by pressing the stop button, when you have completed
the Extrabake process. It is advised that you check the condition of
the bread or jam after 10 minutes and at 10 minute intervals.
Pressing increases the time in increments of 10 minutes.
When selecting Extrabake straight after another program, if the
message H:HH is displayed, open the lid, remove the pan and allow to
cool for 10 minutes. When cool, replace the baking pan and its
contents, set program and press start.
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Using your breadmaker
……………………………………………………………………………………………
1. Take out the pan
Open the lid and remove the pan by lifting the handle, turning anti-
clockwise and lifting out. Place on the work surface. It is important
that the pan is filled with ingredients outside the machine so that any
accidental spillage is not ignited by the heating elements.
2. Attach the blade
Attach the kneading blade to the shaft by pushing on.
3. Measure ingredients
Measure the ingredients required and add them all into the pan
in the order listed. See later section ‘Measuring your
ingredients’).
When adding the yeast to the baking pan, take care that the
yeast does not come into contact with the water or any other
liquid, as it will atart to activate immediately.
Use tepid water 21-28°C.
4. Put pan back in
Place the baking pan back in the breadmaker, turning
clockwise to lock into place. Close the lid.
5. Plug in
Plug into the power supply. The breadmaker will automatically
be set to basic bread menu and normal time.
Everytime you press a button you will hear a beep to
confirm.
6. Select program
Choose the desired setting from the list by pressing the Menu
button.
7. Select weight
Press Loaf size button to choose between crusty and
small/large. The setting defaults to crusty when the
breadmaker is switched on.
8. Select colour
Choose desired crust colour by pressing Colour button.
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9. Select the delay time
If you wish the bread to be ready later, set the time delay now, as
described in next section.
10. Start
Press the Start Stop button to start the machine. The remaining time
will count down in one minute increments.
11. Progress
The breadmaker will automatically proceed through the
programmed stages as shown in the ‘Baking cycle times’
section. If the breadmaker has a program selected that has a
second kneading process, beeps sound to inform that fruits
and/or nuts may be added.
It is possible that steam will escape through the vents during
baking, this is normal.
12. Finish
When the program is completed and the bread is baked the
display shows 0:00 and the beeper will sound.
13. Keep warm
The keep warm function will circulate hot air for a further 60 minutes
on most settings (see ‘Baking cycle times’ section). For best results,
remove the baking pan and loaf within this period or when the initial
program is completed. 10 beeps will be heard when the keep warm
period is finished.
14. Remove the food
Press Stop. Open the lid.
WARNING: Use oven gloves when removing the baking pan (talking
care as it is very hot).
15. Turn out the bread
Allow the bread to cool in the pan for 15 minutes, then turn the pan
upside down and tap the bread from the pan onto a rack to cool. Fill
the pan with warm water immediately to prevent the blade from
sticking to the shaft.
Occasionally the kneading blade will stay in the loaf. Wait until
the loaf is cool and then remove the blade with a wooden or
plastic utensil to avoid damage to the non-stick surface.
16. Always unplug the appliance after use.
Do not open the lid whilst the breadmaker is operating as this
will affect the quality of the bread, especially its ability to rise
properly. Only open the lid when the recipe needs you to add
additional ingredients, see recipes.
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Room temperature note
The breadmaker will work well in a wide range of temperatures, but
there could be a difference in loaf size between a very warm room and a very
cold room. We recommend the room temperature should be between 15°C
and 34°C.
Using the timer
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Use the timer when you want the bread ready later, or in the morning. A
maximum of 13 hours can be set. Check if function is available by consulting
'Baking cycle times' section. Do not use this function with recipes that use
perishable ingredients such as eggs, fresh milk, sour cream, or cheese.
1. Decide when you want the bread to be ready and calculate the
difference in time between now and then. For example, if you want a
loaf at 8am, and it is now 7:30 p.m., the difference is 12 ½ hours.
2. Enter this time by pressing 'Time T' and 'Time S' buttons. Arrows will
move time up or down in 10-minute increments. After you have
pressed Start, the colon ( will flash.
If you have selected the wrong time press stop for 2 seconds. The timer
will go back to the program time, repeat step 1 and 2.
3. The timer delay is up to a maximum of 13 hours. This is when the
bread will be ready to remove from the machine, see page 8 item 14
'Remove the food'.
Beeper
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The beeper sounds :
when pressing any button;
during the second kneading cycle of certain programs to indicate that
cereals, fruit, nuts or other ingredients can be added;
when the program finishes;
when keep warm finishes.
Power interruption
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After a brief power supply failure
if the program has not yet reached rise 1, press
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Start and the program will continue using the automatic repeat function;
If it has gone beyond this point the process must be started from the
very beginning. The ingredients will have to be discarded and you must
start again with fresh ingredients.
Slicing and storing bread
…………………………………………………………………………………………….
For best results place bread on a wire rack and allow to cool for 15-30
minutes before slicing.
Use an electric knife or a sharp knife with a serrated blade for even slices.
Store unused bread tightly covered in a plastic bag at room temperature for
up to three days. If weather is hot and humid, store in the refrigerator
overnight.
For longer storage (up to one month), place bread in a tightly covered
container in the freezer.
If you store the bread in the refrigerator, leave it out to bring it to room
temperature before serving.
Since homemade bread has no preservatives it tends to dry out and
become stale faster than commercially made bread.
Leftover slightly hardened bread may be cut into 1.3 cm (half inch) or 2.5
cm (1 inch) cubes and used in favourite recipes to make croutons, bread
pudding or stuffing.
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Care and cleaning
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1. Caution : To prevent electrical shock, unplug the unit before
cleaning.
2. Walt until the breadmaker has cooled.
IMPORTANT : Do not immerse or splash either the body or lid in any
liquid as this may cause damage and/or electric shock.
3. Exterior : Wipe the lid and outer body of the unit with a damp cloth or
slightly dampened sponge.
4. Interior : Use a damp cloth or sponge to wipe the interior of the
breadmaker.
5. Baking pan : Clean the baking pan with warm water, soap is not
necessary. Avoid scratching the non-stick surface. Dry it thoroughly
before placing it back in the baking chamber.
Do not wash the baking pan, measuring cup, spoon or kneading blades
in the dishwasher.
Do not soaking the baking pan for long periods as this could interfere
with the working of the drive shaft.
If the paddle becomes stuck in the bread pan, pour hot water over it and
allow to soak for 30 minutes. This will enable you to remove the paddle
more easily.
Be sure the appliance is completely cooled before storing away.
Do not use any of these when cleaning
Paint thinner
Benzine
Steel wool pads
Polishing powder
Chemical dust cloth
Special care for the non-stick finish
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Avoid damaging the coating. Do not use metal utensils such as spatulas,
knives or forks.
The coating may change colour after long use, this is only caused by
moisture and steam and will not affect the performance of the unit or quality
of your bread.
The hole in the center of the kneading blade should be cleaned, then add a
drop of cooking oil and replace it on the spindle in the baking pan. This will
prevent sticking of the blade.
Keep all air vents and openings clear of dust.
Storing the unit
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Be sure to dry all parts before storing including wiping any moisture from the
viewing window. Close the lid and do not store anything on top of the lid.
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Know your ingredients
Understanding baking
……………………………………………………………………………………………
It is often said that cooking is an art relying on the creativity of the chef
while baking bread is much more of a science. This means that the process
of combining flour, water and yeast results in a reaction that produces bread.
You have to remember that when the ingredients combine with each other
they produce a specific result. Read the following information carefully to
gain a better understanding of the importance each ingredient plays in the
breadmaking process.
Important note on flours
……………………………………………………………………………………………
Fours, while visibly similar, can be very different by virtue of how they were
grown, milled, stored, etc. You may find that you will have to experiment
with different brands of flour to help you make that perfect loaf. Storage is
also very important, as all flours should be kept in an airtight container.
All purpose flour/plain flour
All purpose flour is a blend of refined hard and soft wheat flours especially
suitable for making cake. This type of flour should be used for recipes in the
cake/quick bread section.
Strong white flour/bread flour
Bread flour is a high gluten/protein flour that has been treated with
conditioners that give dough a greater suitability for kneading. Bread flour
typically has a higher gluten concentration than. All purpose flour, however,
depending on different milling practices, this may vary. Strong plain flour or
bread flour are recommended for use with this breadmaker.
Whole wheat flour/wholemeal flour
Whole wheat flour/wholemeal flour is milled from the entire wheat kernel
which contains the bran and germ and makes it heavier and richer in
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nutrients than while flour. Breads made with this flour are usually smaller
and heavier than white loaves. To overcome this whole wheat
flour/wholemeal flour can be mixed with Bread flour or strong plain flour to
produce a high light textured bread.
Self-raising flour
Self-raising flour contains unnecessary leavening ingredients that will
interfere with bread and cake making. It is not recommended for use.
Bran
Bran (unprocessed) & Wheat Germ are the coarse outer portions of the
wheat or rye grains separated from flour by sifting or bolting. They are often
added in small quantities to bread for nutritional enrichment, heartless and
flavour. They are also used to enhance the texture of bread.
Oatmeal
Oatmeal comes from rolled or steel-cut oats. They are used primarily to
enhance flavour and texture.
Other ingredients
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Yeasts (active dry yeast)
Yeast through a fermentation process produces gas (carbon dioxide)
necessary to make the bread rise. Yeast must be able to feed on sugar and
flour carbohydrates in order to produce this gas. Fast action granular yeast
is used in all recipes that call for yeast. There are basically three different
types of yeast available, fresh, traditional dry active and fast action. It is
recommended that fast action yeast be used. Fresh or compressed cake
yeast is not recommended as they will produce poor results. Store yeast
according to manufacturers instructions. Ensure your yeast is fresh by
checking its expiration date. Once a package or can of yeast is opened it is
important that the remaining contents be immediately resealed and
refrigerated as soon as possible for future use. Often bread or dough, which
fails to rise, is due to stale yeast being used. The following test can be used
to determine whether your yeast is stale and inactive :
1. Place half a cup of lukewarm water into a small bowl or cup.
2. Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the
surface.
3. Place bowl or cup in a warm area and allow to sit for 10 minutes
undisturbed.
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4. The mixture should foam and produce a strong yeast aroma. If this
does not occur, discard mixture and start again with another packet of
dried yeast.
Sugar
Sugar is important for the colour and flavour of breads. It is also food for
the yeast as it is part of the fermentation process. Artificial sweeteners
cannot be used as a substitute for sugar as the yeast will not react properly
with them.
Salt
Salt is necessary to balance the flavour of breads and cakes, as well as for
the crust colour that develops during baking. Salt also limits the growth of
yeast so the amounts shown in the recipes should not be increased. for
dietary reasons it may be reduced, however, your baking may suffer.
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Liquids/milk
Liquids such as milk or a combination of powdered milk and water can be
used when making bread. Milk will improve flavour provide a velvety texture
and soften the crust, while water alone will produce a crispier crust. Some
liquids call for juice (orange, apple, etc) to be added as a flavour enhancer.
Note: For most recipes we suggest the use of dry skimmed milk.
Eggs
Eggs add richness and a velvety texture to bread doughs and cakes.
Sunflower oil
'Shortens' or tenderizes the texture of yeast breads. Butter or margarine
can be used as a substitute. If butter or margarine is used direct from the
refrigerator it should be softened for easier blending during the mixing cycle.
Baking powder
Baking powder is a raising agent used in cakes. This type of raising agent
does not require rising time before baking as the chemical reaction works
when liquid ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another raising agent not to be confused or
substituted for baking powder. It also does not require rising time before
baking as the chemical reaction works during the baking process.
Measuring ingredients
………………………………………………………………………………………………
The key and most important step when using your breadmaker is
measuring your ingredients precisely and accurately. It is extremely
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important to measure each liquid and dry ingredient properly or it could
result in a poor or unacceptable baking result. The ingredients must also be
added into the baking pan in the order in which they are given in each recipe.
Liquid and dry measurements are done somewhat differently and are as
follows: -
Liquid measurements
Use the cup provided. When reading amounts, the measuring cup must be
placed on a horizontal flat surface and viewed at eye level (not on an angle).
The liquid level line must be aligned to the mark of measurement. A
'guesstimate' is not good enough as it could throw out the critical balance of
the recipe.
Dry measurements
Dry measurements (especially flours) must be done using the measuring
cup provided. The measuring cup is based on the American standard 8 fluid
oz cup - British cup is 10 fluid oz. Dry measuring must be done by gently
spooning ingredients into the measuring cup and then once filled, leveling off
with a knife. Scooping or tapping a measuring cup will pack the ingredients
and you will end up with more than is required. This extra amount could
affect the balance of the recipe. Do not sift the flour, unless stated.
When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar,
salt, powered milk, honey, molasses) the measuring spoon which is
provided must be used. Measurements must be level, not heaped as this
small difference could throw out the critical balance of the recipe.
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………………………………………………………………………………………………
Your breadmaker produces delicious baked goods with ease. This machine
requires only that you carefully follow the recipe instructions. In basic
cooking, normally 'a pinch of this and a dash of that' is fine but not for
breadmakers. Using an automatic breadmaker requires you accurately
measure each ingredient for best results.
Ingredient temperatures
………………………………………………………………………………………………
All ingredients, including the machine and pan, and especially
liquids (water or milk), should be warmed to room temperature 21
o
C
(70
o
F). If ingredients are too cold, below 10
o
C (50
o
F), they will not activate
the yeast. Extremely hot liquids, above 40
o
C (104
o
F), may kill the yeast.
Creating your own yeast breads
………………………………………………………………………………………………
With the breadmaker, even the most inexperienced baker can achieve the
satisfying experience of baking a loaf of bread. All of the mystery and hard
work is gone. Inside this talented machine with an electronic brain, the
dough is mixed, kneaded, proofed and baked without you being present. The
automatic breadmaker can also just prepare. The automatic beradmaker can
also just prepare the dough and when it's ready, you shape, allow to rise and
bake in a conventional oven. The recipes on the following pages are 'tailored'
for this breadmaker. Each recipe features ingredients that best compliment a
particular loaf of bread, and each was tested in our machines. It is
extremely important not to exceed the amounts of flour specified in
each of the replaces or else it could result in unsatisfactory baking
performance. When creating your own yeast bread recipes or baking an old
favourite, use the recipes in this cookbook as a guide for converting portions
from your recipe to your breadmaker.
Special glazes for yeast breads
………………………………………………………………………………………………
Give your just baked bread a professional finish. Select one of the following
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special glazes to enhance your bread.
Egg glaze
Beat 1 large egg and 1 tablespoon of water together, brush generously,
Note apply only to doughs before baking.
Melted butter crust
Brush melted butter over just baked bread for a softer tender crust.
Milk glass
For a softer, shiny crust, brush just baked bread with milk or cream.
Sweet icing glaze
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a glaze
consistency and drizzle over raisin bread or sweet breads.
Poppy/Sesame/Caraway seed/Oatmeal
Sprinkle your choice of these seeds generously over just glazed bread.
Other tips
………………………………………………………………………………………………
Place all recipe ingredients into the baking pan so that yeast is not
touching any liquid.
After completing the process of making dough in your breadmaker,
typically when letting dough rise outside the breadmaker, allow 30
minutes or until dough doubles in size. Dough should be lightly greased
and covered with grease proof paper and a dry towel. It should be
placed in a warm area free from drafts.
Humidity can cause problems, therefore humidity and high altitudes
require adjustments. For high humidity, add an extra tablespoon of
flour if consistency is not right. For high altitudes, decrease yeast
amount by approximately ¼ teaspoon, and decrease sugar and/or water
or milk slightly.
The DOUGH setting is great for mixing, kneading and proofing (allowing
dough to rise) richer dough like croissant doughs. Use the automatic
breadmaker to prepare this dough so all you need to do is shape and
bake it according to your recipe.
When recipes call for a 'lightly floured surface', use about 1 to 2
tablespoons of flour on the surface. You may want to lightly flour your
fingers or rolling pin for easy dough manipulation.
When you let dough 'rest' and 'rise' according to a recipe, place it in a
warm, draught-free area. If the dough does not double in size, it may
22
not produce a tender product.
If the dough you are rolling shrinks back, let it rest covered for a few
minutes before rolling again.
Dough may be wrapped in plastic and stored in a freezer for later use.
Bring the dough to room temperature before using.
After 5 minutes of kneading, open the lid and check the dough
consistency. The dough should forma soft, smooth ball. If too dry, add
liquid. If too wet, add flour (½ to tablespoon at a time).
Recipes
………………………………………………………………………………………………
All of the following recipes use this same general method :
1. Measure ingredients into baking pan.
2. Use tepid water 21-28
3. Insert baking pan securely into unit, close lid.
4. Select appropriate bread setting.
5. Push start button.
6. When bread is done, remove pan from unit using even mitts.
7. Remove bread from baking pan (and kneading blade from bread if
necessary).
8. Allow to cool before slicing.
This method is modified by notes, if applicable, at the end of each recipe.
These recipes have been developed using Allinson flours and Easybake
Allinson yeast.
1. Recipes for basic breads
…………………………………………………………………………………………
Basic white bread
1 lb* lb
Water ¾ cup 1
1
/
5
cup
Skimmed milk powder 2 tbsp 2½ tbsp
Sunflower oil 2 tbsp 2½ tbsp
Sugar 1¼ tbsp 2¼ tbsp
Salt 1 tsp 1¼ tsp
Strong white bread flour 2 cups 3 cups
Fast action yeast 1 tsp 1¼ tsp
Use setting 1 Basic 1 Basic
* Use 1½ lb loaf size setting for 1lb loaf
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Softgrain bread
lb
Water 1
1
/
5
lb
Skimmed milk powder 2½ tbsp
Sunflower oil tbsp
Sugar 2¼ tbsp
Salt 1¼ tsp
Strong white bread flour 3 cups
Fast action yeast 1¼ tsp
Use setting 1 Basic
Brown loaf
1 lb* lb
Water ¾ cup 1 cup
Skimmed milk powder 1½ tbsp 2 tbsp
Sunflower oil 1½ tbsp 2 tbsp
Sugar 2½ tbsp 2½ tbsp
Salt 1 tsp 1¼ tsp
Strong white bread flour 2 cups 3 cups
Fast action yeast 1 tsp 1¼ tsp
Use setting 1 Basic 1 Basic
* Use 1½ lb loaf size setting for 1lb loaf
Italian herb loaf
lb
Water 1½ cup
Skimmed milk powder 2½ tbsp
Sunflower oil tbsp
Sugar 2¼ tbsp
Salt 1½ tsp
Strong white bread flour 3 cups
Dried marjoram 1½ tsp
Dried basil 1½ tsp
Dried thyme 1½ tsp
Fast action yeast 1¼ tsp
Use setting 1 Basic
Cheese & onion bread
lb
Water 1 cup
Skimmed milk powder 2 tbsp
Sugar 1 tbsp
24
Salt ½ tbsp
Onion granules 1½ tsp
Mature grated cheddar cheese 1 cup
Strong white bread flour 3 cups
Fast action yeast 1½ tsp
Use setting 1 Basic
Raisin bread
lb
Water 1¼ cup
Skimmed milk powder 3 tbsp
Sunflower oil 3 tbsp
Sugar 2 tbsp
Salt 1½ tbsp
Cinnamon ¾ tsp
Strong white bread flour 3 cups
Fast action yeast 1½ tsp
Raisin* 5/8 cup
Use setting 1 Basic
* Add the fruit when the beeper sounds.
Sun-dried tomato loaf
lb
Water 1 cup
Skimmed milk powder 2½ tbsp
Sunflower oil tbsp
Salt 1¼ tbsp
Dried mixed herbs 1½ tsp
Strong white bread flour 3 cups
Fast action yeast 1¼ tsp
Sun-dried tomatoes ___ cup
Use setting 1 Basic
25
Malt loaf
lb
Water 1cup
Salt 1 tsp
Sunflower oil 2 tsp
Black treacle 1½ tbsp
Malt extract 2 tbsp
Plain flour 3 cups
Fast action yeast 1 tsp
Sultanas* ½ cup
Use setting 1 Basic
* Add the fruit when the beeper sounds
2 Recipes for basic breads
French bread
1 lb lb
Water ¾ cup 1 cup
Skimmed milk powder 1½ tbsp 2 tbsp
Sugar ¾ tbsp 1 tbsp
Salt 1 tsp 1 tsp
Sunflower oil 1 tbsp 1 tbsp
Strong white bread flour 2 cups 3 cups
Fast action yeast 1 tsp 1 tsp
Use setting 2 French 2 French
*Use 1½ lb loaf size setting for 1 lb loaf
3 Recipes for wholewheat breads
Wholewheat bread
1 lb* lb
Water ¾ cup 1 cup
Skimmed milk powder 1 tbsp 1½ tbsp
Sunflower oil 1½ tbsp 2 tbsp
Brown sugar 2 tbsp 2½ tbsp
26
Salt 1 tsp 1¼ tsp
Strong wholemeal bread flour 2 cups 3 cups
Fast action yeast 1 tsp 1¼ tsp
Vitamin C tablet (crushed) 1x100mg
Use setting 3 Wholewheat
* Use 1½ lb loaf size setting for 1lb loaf
Granary loaf
lb
Water 1 cup
Skimmed milk powder 2 tbsp
Sunflower oil 2 tbsp
Soft brown sugar 2½ tbsp
Salt 1¼ tsp
Granary malted brown bread flour 3 cups
Fast action yeast 1¼ tsp
Use setting 3 Wholewheat
4 Recipes for quick setting
Banana and nut bread
Ingredients group 1
Butter (melted) 2 tbsp
Milk 1 tbsp
Mashed banana 1 cup
Egg 1
Walnuts (chopped) ½ cup
Lemon rind 1 tsp
Ingredients group 2
Plain flour 1½ cup
Bicarboante of soda ½ tsp
Baking powder ¼ tsp
Sugar ½ cup
Salt ¼ tsp
Use setting 4 Quick
Method
1. Mix group 1 together in a separate bowl.
2. Mix group 2 together in a second bowl.
3. Pour mixture into breadpan.
Porridge oats bread
27
Milk 1 cup
Eggs (beaten) 2
Sunflower oil ½ tsp
Golden syrup 2 tbsp
Sugar ¼ cup
Salt 1 tsp
Plain flour 2 cups
Porridge oats 1 cup
Baking powder ½ tsp
Bicarbonate of soda ½ tsp
Use setting 4 Quick
28
5 Sweet
Mixed fruit loaf
1 lb* lb
Water ¾ cup 1 cups
Skimmed milk powder 2 tbsp 2½ tbsp
Sunflower oil 2 tbsp 2½ tbsp
Sugar 5 tbsp ¼ cup
Salt 1 tsp 1¼ tsp
Strong white bread flour 2 cups 3 cups
Nutmeg ½ tsp ¾ tsp
Fast action yeast 1 tsp 1¼ tsp
Dried mixed fruit + ¼ cup ½ cup
Use setting 5 Sweet 5 Sweet
* Use 1½ lb loaf size setting for 1 lb loaf
+ Add the fruit when the beeper sounds
Chocolate bread
lb
Water 1 cup
Egg (beaten) 1 medium
Skimmed milk powder 1 tbsp
Sunflower oil 1 tbsp
Sugar ½ cup
Salt ½ tsp
Walnuts (chopped)* ¼ cups
Strong white bread flour 2 cups
Cocoa powder ½ cup
Fast action yeast 1 tsp
Use setting 5 Sweet
* Add the walnuts when the beeper sounds
6 Recipes for dough
White bread rolls
Water 1¼ cups
Skimmed milk powder 1 tbsp
Butter melted 2 tbsp
29
Sugar 2 tbsp
Salt 1½ tsp
Strong white bread flour 3¼ cups
Fast action yeast 1½ tsp
Use setting 8 Dough
Method
1. Knead and shape the dough into 6 rolls
2. Place on a greased baking tray
3. Brush lightly with melted butter
4. Cover for 20-25 minutes
5. Allow to rise until they are double in size and glaze
6. Bake for approx 15-20 minutes at 190°C
Wholewheat bread rolls
Water 1¼ cups
Skimmed milk powder 2 tbsp
Butter (melted) 2 tbsp
Honey 2 tbsp
Brown Sugar 1 tbsp
Salt 1½ tsp
Strong wholewheat bread flour 3¼ cups
Fast action yeast 1½ tsp
Use setting 8 Dough
Method
Follow method given for while rolls.
Hot cross buns
Water 1 cups
Butter (melted) ¼ cup
Sugar ¼ cup
Egg (beaten) 1
Salt 1 tsp
Strong white bread flour 3¾ cups
Cinnamon 1 tsp
Nutmeg ¼ tsp
Raisins 1 cup
Use setting 8 Dough
Method
1. Divide into 8-12 pieces. Shape and flatten slightly.
30
2. Glaze with egg and milk (but not the cross).
3. Cover and allow to rise for 30 minutes.
4. Bake in oven 375°F (190°C) for 16-18 minutes.
Pizza base
Water 1 cup
Butter (melted) 1 tbsp
31
Sugar 2 tbsp
Salt 1 tsp
Strong white bread flour 2¾ cups
Fast action yeast 1 tsp
Use setting 8 Dough
Method
1. Pre-heat oven.
2. Shape into a flat round shape. Place on a greased baking tray. Brush
lightly with oil.
3. Cover for 15 minutes and allow to rise.
4. Add your desired topping.
5. Bake at approx 200°C until golden brown.
7 Recipes for jams
Marmalade
Juice from oranges 3 medium
Rind of oranges grated 2
Preserving sugar 1 cup
Water 1 tbsp
Pectin if needed 2 tsp
Use setting 9 Jam
Comments
Warm the jars before filling.
Use extra bake time if needed according to set of the marmalade and
the size of the oranges.
Remove the paddle with tongs before pouring the marmalade into the
jars.
Do not lift the lid during mixing.
Seville oranges should be used for marmalade but are only available in
January. If using other oranges pectin will be needed to firm up the
marmalade.
This recipe will fill approximately 1 medium (400g) jar.
Raspberry and apple jam
Raspberries, frozen, measured before defrosting 2 cups
Chopped baking apples (peeled and cored) 1 cup
Preserving sugar 1 cup
Lemon juice 3 tbsp
Use setting 9 Jam
32
Comments
Warm the jars before filling.
Use tongs to remove the paddle before pouring the jam into prepared
jars.
Do not open lid during mixing.
8 Recipes for cakes
……………………………………………………………………………………………
Standard cake mix
Ingredients group 1
33
Butter (melted) ¾ cup
Vanilla essence ¼ tsp
Eggs (beaten) 3 medium
Lemon juice 2 tsp
Ingredients group 2
Plain flour 1 cup
Baking powder 2 tsp
Caster sugar 1 cup
Use setting 10 Cake
Method
6. Mix group 1 together in a separate bowl.
7. Sieve group 2 together in a second bowl.
8. Combine groups 1 and 2 together until mixed.
9. Pour mixture into breadpan.
Mixed fruit cake
Ingredients group 1
Butter (melted) ¾ cup
Vanilla essense ¼ tsp
Eggs 3
Lemon juice 2 tsp
Dried mixed fruit cup
Ingredients group 2
Plain flour 1 cups
Baking powder 2 tsp
Sugar 1 cup
Ground cinnamon ¼ tsp
Ground nutmeg ¼ tsp
Use setting 10 Cake
Method
Follow method given for standard cake mix
9 Recipes for sandwich breads
………………………………………………………………………
Sandwich loaf
lb
Water 260ml
Soft margerine or butter 1½ tbsp
Salt 1½ tsp
34
Skimmed milk powder 1½ tbsp
Sugar 3 tbsp
Strong white bread flour 3 cups
Fast action yeast ¾ tsp
Use setting 11 Sandwich
Softgrain sandwich loaf
1½ lb
Water 260ml
Butter (melted) 1½ tbsp
Salt ½ tsp
Skimmed milk powder 1½ tbsp
Sugar 3 tbsp
Strong white bread flour 3 cups
Fast action yeast ¾ tsp
Use setting 11 Sandwich
Baking cycle times
………………………………………………………………………
Operation sequence and times
………………………………………………………………………………..
Program no. Knead 1 Rise 1 Knead 2 Rise2 Rise3 Bake Total Keep
Bread type Ten beeps time
warm
And size indicate
35
Ingredients
Can be Hours:
Times in minutes Added* minutes
…………………………………………………………………………………………………………
1 Basic 9 20 14* 25 45 60 2:53 60
Basic, crusty 10 20 15* 25 45 65 3:00 60
2 French 16 40 19* 30 50 65 3:40 60
French, crusty 18 40 22* 30 50 70 3:50 60
3 Whole wheat 9 25 18* 35 70 55 3:32 60
Whole wheat,
Crusty 10 25 20* 35 70 60 3:40 60
4 Quick 7 5 8 80 1:40 60
5 Sweet 10 5 20* 30 55 50 2:50 60
Sweet, crusty 10 5 20* 30 55 55 5:55 60
6 Ultra fast-1 12 11 35 0:58
7 Ultra fast-2 9 9 40 0:58
8 Dough 20 30 40 1:30
9 Jam 15+ 45+mixing 20 1:20
20
10 Cake 10 5 20 30 35 70 2:50 60
11 Sandwich 15 40 5* 25 40 50 2:55 60
Sandwich, crusty 15 40 5* 25 40 55 3:00
60
12 Bake 60 1:00 60
……………………………………………………………………………………………
Motor Heating may Motor Heating may Heating
Heating
Cycles cycle on cycles on & cycle on may
cycle cycle on
On & off & off to off then runs & off to on & off
& off to
Progressing reach 25°C continuously reach 32°C
to reach reach 121°C
To heating then punches 38°C
Continuous may also
cycle on &
off to reach
30°C
The delay timer is available on all programs. Maximum delay is 13 hours.
A Fruit and Nut beep signals when extra ingredients can be added so
they don’t get chopped by the kneading blade
* The heating is switched on only if the room temperature is lower than
the indicated temperature (depending on program)
36
+ The heating is switched on and off only if the temperature is lower than
121°C
Need help?
……………………………………………………………………………………………
37
Question about general performance and operation
………………………………………………………………………………………………
Question 1
What should I do if the kneading blade comes out with the bread?
Remove it with a pair of plastic tongs before slicing the bread. Since the
blade can be disconnected from the pan, it is not a malfunction if it comes
out in your bread.
Question 2
Why does my bread sometimes have some flour on the side crust?
In some cases, the flour mix may remain on the comers of the baking pan.
When this happens, it usually can be eaten or simply trim off that portion of
the outer crust with a sharp knife.
Question 3
Why isn't the dough mixing? I can hear the motor running.
The Kneading Blade or baking pan may not be inserted property. Make sure
the pan is facing the right-way and that it has 'clicked' and seated into the
bottom of the breadmaker.
Question 4
How long does it take to make bread?
Timings for each setting are outlined earlier.
Question 5
Why Can't I use the timer when baking with fresh milk?
The milk will spoil if left sitting in the machine too long. Fresh ingredients
such as eggs and milk should never be used with the delayed timer feature.
Question 6
Why do I have to add the ingredients in a certain order?
This allows the breadmaker to mix the ingredients in the most efficient
manner possible. It also serves to keep the yeast from combining with the
liquid before the dough is started to mix which is essential on the time delay.
38
Question 7
When setting the timer for morning, why does the machine make
sounds late at night?
The machine must start operation when the time delay reaches the start time
of the program so that the bread will be ready. Thses sounds are made by
the motor when kneading the dough. It is a normal operation not a
malfunction.
Question 8
The kneading blade is stuck in the bread pan. After baking how do I
get it out?
The kneading blade may 'stick' in place after baking. Running warm or hot
water over the blade should loosen it enough to be removed. If still stuck,
soak in hot water for about 30 minutes.
Question 9
Can I wash the baking pan in the dishwasher?
No. The Baking pan and kneading blade must be washed by hand.
Question 10
What will happen if I leave the finished bread in the baking pan?
Whilst still in the breadmaker for the first hour after baking is complete the
bread 'keeps warm' to prevent it becoming 'soggy'.
Leaving the bread in the breadmaker after the keep warm period may result
in a 'soggy' loaf of bread as excess steam (moisture) would not be able to
escape. Remove and allow to cool on a wire rack after baking to prevent this.
Question 11
Why did the dough only partially mix? Why didn't it mix completely?
The dough may be too heavy or dry. Also the kneading blade or baking pan
may not be inserted properly. Ingredients may have been added in the
wrong order.
Question 12
Why didn't the bread rise?
39
The yeast could be bad past it's sell by date or possibly no yeast was added
at all. Also, if the mixing was not complete rising problems could develop.
Question 13
Why can't the delayed finish be set for more than 13 hours? What is
the minimum time a cycle may be delayed?
The maximum length of delay is 13 hours including the total cycle time. For
excample. Setting 1 (basic small) has a cycle time of 3:20. This start is
delayed by a maximum of 9:40. The minimum length of delay for each
setting is 10 minutes. The delay clock increases and deceases in increments
of 10 minutes.
Questions about ingredients and recipes
40
……………………………………………………………………………………………
Question 14
How do I know when to add raisins, nuts, etc. to the bread?
There is a beeper tone to signal that you may add raisins, nuts etc. during
the second kneading cycle. Note : See 'Baking cycle times' chart for 'Add
nuts & raisins' time.
In some cases, ingredients can be broken up during the initial kneading cycle.
Each recipe indicates the best time to add fruit and nuts to the dough.
Question 15
How come my bread comes out too moist? What can I do?
Humidity may affect the dough. Add an extra tablespoon of flour. Also, high
altitiude may have the same effect. Decrease the amount of yeast by ¼
teaspoon and decrease the sugar and/or water/milk slightly.
Question 16
Why do I get air bubbles at the top of the bread?
This can be caused by using too much yeast. Decrease the yeast by ¼ tsp.
Question 17
Why does my bread rise and then collapse or crater?
The bread may be rising too much. To reduce the rate of rising reduce the
amount of yeast and/or increase the amount of salt.
Question 18
Can I use my favourite bread recipes (traditional yeast bread) in my
bread machine?
Yes, but you will need to experiment to get the right proportion of ingredients.
Become familiar with the unit and make several loaves of bread before you
begin experimenting\. Never exceed a total amount of 5 cups dry
ingredients (that includes the total amount of flour, oats, oatmeal, bran).
Use the recipes in this book to help determine the ratio fo dry ingredients to
liquid and amounts of yeast, sugar, salt and oil/butter/margarine to use. We
advise creating your own bread recipes using the basic mode, then progress
to the others using the Banking cycle times chart as a guide.
41
Question 19
Is it important for ingredients to be at room temperature before
adding them to the baking pan?
Yes, even when the delay timer is being used. (Water must be between 21
o
C
and 28
o
C).
Question 20
Why do the loaves vary in height and weight? The whole
wheat/wholewheat breads are always shorter. Am I doing
something wrong?
No. it is normal for Whole Wheat and Wholemeal breads to be shorter and
denser than Basic or French breads. Whoel Wheat annd Wholemeal flour are
heavier than white bread flour therefore they don't rise as much during the
bread making process. This is alos true for bread containing fruit, nuts oats
and bran.
Question 21
Can I premix the yeast with water?
No, the yeast must be kept dry and put into the baking pan last, above the
flour, this is especially important when the delay timer is being used.
Question 22
Why is there a large hold in the base of the bread?
This hole has been created by the kneading blade. Sometimes this hole is
larger than normal. This is because the dough has rested to the side of the
blade after the second kneading cycle - normal with bread makers. You
could position the dough evently in the base of the pan.
Troubleshooting
42
Possible cause Solution
Bread sinks in the center
Too much liquid or liquid too warm Measure ingredients accurately. Use
liquids at temperatures between 21
ºC
and 28 and 28
ºC
Salt was not added causing bread to
over rise and collapse
Measure ingredients accurately
Too much yeast was added Measure ingredients accurately, if
problem persists, reduce yeast by ¼
teaspoon
High humidity and hot ambient
temperatures can cause bread to over
rise and collapse
Bake during the coolest part of the day,
T
ry reducing the yeast by ¼ teaspoon or
use liquids direct from the refrigerator.
Do not use the timer function
High altitudes can cause the bread to
over rise
T
ry reducing the yeast by ¼ teaspoon
and then collapse during baking
Lid is open during baking Do not open the lid during baking
Bread did not rise enough
Not enough yeast was added Measure ingredients accurately
Yeast is outdated or inactive Never use outdated yeast. Store in a
cool, dark place
Too little sugar was added Measure ingredients accurately
Too much salt was added, reducing the Measure ingredients accurately action of
the yeast
Water was too hot and killed the yeast Use liquids at temperatures between
21ºC and 28ºC
Yeast has been activated before
program has stared
T
ake care that yeast does not come in
contact with liquid before program has
started
Bread rises too much
43
High humidity and hot ambient
temperatures can cause bread to over
rise
Bake during the coolest part of the day.
Try reducing
the yeast by ¼ teaspoon or
use liquids directly from the refrigerator.
Do not use the Timer function
Too much yeast Measure ingredients accurately
Too much liquid Measure ingredients accurately
Hot liquids accelerated the yeast action
Use liquids at temperatures between
21ºC and 28ºC
Too much flour or not enough salt
Measure ingredients accurately,
Bread dry with dense texture
Not enough liquid added
Measure ingredients accurately
Flour may be passed use by date or be
dry causing
T
ry increasing liquid by 1 tablespoon at
a time wet/dry imbalance
44
Bread under baked with soggy
center
Too much liquid from fresh or canned
fruit
Always drain liquids well as specified in
the recipe.
Water may have to be reduced slightly
Large amounts of rich ingredients like
nuts, butter, dried fruits, syrup and
grains will make dough heavy. This will
slow down the rising the prevent the
bread from baking through
Measure ingredients accurately. Never
exceed the stated amounts in the recipe
Bread over browned
Too much sugar Measure ingredients accurately
Crust colour set too high Set crust colour to light
Bread has large holes in texture
Water was too hot and killed the yeast
Use liquids at temperatures between
21ºC and 28ºC
Too much liquid Measure ingredients accurately
Too much yeast Measure ingredients accurately
High humidity and hot ambient
temperatures and increase yeast activity
Bake during the coolest part of the day.
Try reducing the yeast ¼ teaspoon or
use liquids direct from the refrigerator.
Do not use the Timer function.
Water was too hot and killed the yeast Use liquids at temperatures between
21ºC and 28ºC
Bread surface is sticky
Bread was left in the machine too long
and condensation collected on the
baking pan
Whenever possible, remove bread from
the baking pan and cool on a wire rack
before keep warm period ends
The wet/dry balance of the ingredients
may be incorrect
Measure ingredients accurately
H:HH massage on display
Temperature in breadmaker is too high Press the Stop button. Remove the
45
baking pan, leave lid open and allow to
cool. When cool, put the baking pan
back in, set program and start the
program again.
E:EE message on display
The temperature sensor is disconnected
Refer to helpline.
Difficult to remove from the pan
The bread is sticking to the pan
T
he surface of the pan needs to be oiled
before everyday use. Wash the pan in
hot soapy water and thoroughly dry.
Liberally coat the inner surface of the
pan with oil, butter or margarine.
Follow the guide on page 8, 'Using your
breadmaker'. When the bread pan is
removed from the machine after the
baking program allow the bread to cool
in the pan for 15 minutes before turning
out onto a rack. Only slice the bread
when fully cooled after 20-40 minutes.
46
GUARANTEE AND CUSTOMER SERVICE
Before delivery our devices are subjected to rigorous quality control. If,
despite all care, damage has occurred during production or transportation,
please return the device to your dealer. In addition of statutory legal rights,
the purchaser has an option to claim under the terms of the following
guarantee.
For the purchased device we provide 2 years guarantee, commencing from
the day of sale. During this period we will remedy all defects free of change
which can be demonstrably attributed to material of manufacturing defects
by repair or exchange.
Defects which arise due to improper handling of the device and malfunctions
due to interventions and repairs by third parties or the fitting of non-original
parts are not covered by this guarantee.
1

Hulp nodig? Stel uw vraag in het forum

Spelregels
6

Forum

Afk-bm-2
  • het apparaat doet niet meer kneden wat moet ik doen Gesteld op 22-10-2024 om 15:09

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  • waarom kan ik mijn afk germany niet warm laten wordende er een metalen pannop staat Gesteld op 8-6-2024 om 11:11

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  • broodbakmachine draait niet snaar is heel display gaat aan maar moter draait niet Gesteld op 6-2-2024 om 11:16

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  • Hoe kan ik de onderkant van de broodbackmachine demonteren? Ik zie een 'gekke' schroef, wat voor gereedschap heb ik daar voor nodig? Gesteld op 2-2-2024 om 14:13

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  • Mijn bakmachine AFK BM2 mengt wel maar bakt niet, word helemaal niet warm Gesteld op 13-9-2023 om 07:48

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  • Het betreft hier een AFK broodbakmachine, deze is al vaker gebruikt maar voor mij de eerste keer.
    Ik heb alle knopjes ingesteld zoals ik het brood Genk te willen hebben.
    Heb de machine op de juiste wijze gevuld (gewicht van kant en klaar mix meel en water).
    Wanneer ik dan op start druk gaat de machine niet mengen maar maakt wel om de seconde een geluid alsof hij mengt maar doet dat niet.
    Is hij kapot of is dit te verhelpen? Gesteld op 25-8-2023 om 11:15

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6
  • ik heb een Domo broodbakmachine B3957, hoe moet ik hem demonteren om de aandrijfriem te vervangen ? Gesteld op 6-4-2023 om 15:28

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  • De machine telt alleen de tijd af, maar verder gebeurt er niet veel: niet kneden, niet rijzen wel iets bakken maar dat is dan een korst waaronder gewoon meel zit Gesteld op 10-3-2023 om 14:14

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  • De machine begint eerst met "rusten' en dan hoor je ook geen geluid. Geantwoord op 14-3-2023 om 16:47

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  • Wat een toeval om dit te lezen. Ik leen de machine van een collega, één broodje er mee gebakken. Tweede brood en derde is precies zoals u het zegt. Ik dacht het ligt aan mij maar de kneedarm draait gewoon niet. Ik kan em wel draaien als ik de bakvorm vast heb maar zodra ie vast klikt in de machine draait de kneedarm niet meer als ik het probeer.... Ik voel me zo lullig naar mijn collega om dit te moeten zeggen.... Geantwoord op 15-4-2023 om 23:08

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  • de machine telt alleen de tijd af, maar verder gebeurt er niets. Gesteld op 27-2-2023 om 17:23

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  • Mijn afk broodbakmachine is kapot. Hij draait niet, heb de aandrijfriem al vervangen, die was compleet vergaan. Nu draait hij nog steeds niet, Kan er iets zijn doorgebrand? Ik zie geen donkere plekken op het printplaatje? Gesteld op 7-2-2023 om 19:50

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  • Donde puedo conseguir el manual en castellano de la afk m2 Gesteld op 4-1-2023 om 13:05

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  • Ik heb mijn broodmachine weer gepakt na lange tijd.
    Nu even opfrissen hoe het alweer zat.
    Dus graag even een beknopt handleiding over de knoppen Gesteld op 22-12-2022 om 12:41

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12
18
  • Hallo
    Mijn machine heeft jaren stilgestaan nu wou ik een brood bakken maar opeens en harde klik en de boel stond stil Hoor t motortje wel lopen maar kneedbaar werkt niet . Wat te doen .... Gesteld op 4-4-2022 om 13:47

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    • De snaar stuk. Kijk op youtube, daar is een filmpje hoe je de vervangen kunt aanpakken. Erg handig. De snaar is in de webwinkel voor een paar euro te krijgen. Geantwoord op 4-4-2022 om 15:17

      Waardeer dit antwoord (4) Misbruik melden
  • Als je de machine hebt ingesteld en gevuld, hoe lang duurt het voor er beweging te zien is?
    Gesteld op 3-4-2022 om 15:11

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  • Dank voor de reactie. Dan is ie toch kapot. We gaan eens kijken of het nog te repareren valt. Geantwoord op 4-4-2022 om 09:57

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  • hier exact hetzelfde probleem. Na twee x gebruik en heerlijk broodje draait de schroef niet meer Gesteld op 17-3-2022 om 15:56

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    • Waarschijnlijk de aandrijfriem stuk. kun je makkelijk vervangen. Op YouTube zijn er filmpjes van te vinden, heel goed bruikbaar. Op internet is het onderdeel te bestellen voor ongeveer € 10,-. ikzelf een paar weken geleden ook gemaakt, machine doet het weer perfect. succes. Geantwoord op 17-3-2022 om 17:32

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  • Zhou graag even handleiding Willem ontvangenmijn moeder is Niek zo handig met computers of tablet Gesteld op 11-3-2022 om 11:31

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  • Waar kan ik een voorbeeld vinden van de afk bm 2 broodbakmachine met beschrijvingen van de functieknoppen. Gesteld op 8-3-2022 om 18:31

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    • Ik heb er een. Weet alleen niet meer waar ik hem vandaan heb. Stuur mij een mail, dan krijg je die van mij in pdf. jos.schiffelers@home.nl
      Geantwoord op 8-3-2022 om 20:48

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  • Vandaag mijn broodbakmachine AFK bm2 uit elkaar geschroefd, Hij draaide niet meer maar de motor hoorde ik lopen. Bleek dat de aandrijfriem helemaal vergaan was. Nu een nieuwe besteld bij "mijnOnderdelenhuis.nl". Kosten € 4.25, dan nog wat verzendkosten erbij. Op YouTube zijn video's te bekijken hoe je deze vervangt. Erg handig. Veel succes allemaal. Gesteld op 22-1-2022 om 18:43

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24
  • Waar vind ik de handleiding van de broodmachine AFK BM2? Gesteld op 21-1-2022 om 19:33

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  • Gebruikershandleiding.com

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    Waar vind ik de handleiding van de broodmachine AFK BM2?

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    Geantwoord op 23-1-2022 om 15:21

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  • Hoe werkt de machine, alles is in het duits, de knopjes , ik heb het in suriname de machine en versta geen duits Gesteld op 10-1-2022 om 23:02

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  • Omdat mijn vraag te kort was, Wie kent een lekkere en gezonde broodmix? Gesteld op 29-10-2021 om 13:50

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  • Als je het water vergat in het broodblik te doen, kun je dat later dan nog doen? Gesteld op 12-9-2021 om 14:55

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  • Na 'start' piept de machine en flikkert het rode lichtje. Wat doe ik verkeerd? Gesteld op 6-8-2021 om 14:22

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  • Mijn broodbakmachine "AFK BM-2 600W" mixt mijn deeg niet. De motor loopt wel maar de kneedarm beweegt niet. Wat kan de oorzaak zijn? Gesteld op 11-6-2021 om 10:49

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    • Ik denk dat er mogelijk een nieuwe aandrijfriem moet worden gemonteerd. Misschien liggen er wel zwarte stukjes van de oude riem. Geantwoord op 14-6-2021 om 16:42

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  • De riem heb ik inmiddels vervangen, maar na montage is de machine 'dood'. Misschien heb ik de 'stekker' (het blokje met contacten) omgekeerd gemonteerd. Of kan dat maar op één manier? Geantwoord op 15-6-2021 om 08:47

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  • Ik heb de aandrijfriem vervangen en alles deed het weer. Maar na 2 minuten stopt het draaien weer. Wat kan nu het probleem zijn? Gesteld op 19-4-2021 om 17:37

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  • Ik heb de riem ook vervangen en er is 1 dingetje dat je bij het inelkaarzetten beter vast kunt plakken. Dit schiet anders door het trillen los. Ik heb dit ook vergeten en wacht af tot het moment daar is. Dan zal het ding weer uit elkaar moeten.
    Geantwoord op 27-1-2022 om 10:20

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  • Ja? En welk dingetje moet nu vastgelijmd worden ??? Geantwoord op 25-12-2023 om 16:42

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  • Had ik ook riem staat te strak denk ik Geantwoord op 25-12-2023 om 16:48

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  • Machine is nu 2 x gebruikt en de kneedhaken gaat het niet doen.
    Van alles al geprobeerd maar helaas.
    Wie heeft er een tip Gesteld op 2-4-2021 om 16:58

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    • Geachte:
      De aandrijfriem dient vervangen te worden, ( heeft te veel spreidingswarmte gehad van het verwarmelement in de kamer er boven gemonteerd.
      Mvg, Gino. Geantwoord op 2-4-2021 om 21:27

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  • Goedendag, ik heb de aandrijfriem van de BM2 vervangen, maar nu geeft de display aan EEE, dat zou betekenen dat de temperatuursensor los is. Ik kan me niet herinneren die te hebben aangeraakt, maar weet iemand hoe je dat oplost? Vast bedankt Gesteld op 1-4-2021 om 18:14

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    • Geachte ,
      Het kan bijna niet anders dat de fiche op de printplaat kaart is losgekoppeld, en per abuis vergeten aankoppelen, anders zou je nooit de riem kunnen vervangen hebben!
      Mvg, Gino.
      Geantwoord op 2-4-2021 om 21:35

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  • Kan ik ergens een kneedarm/kneedbaar bestellen van een AFK BROODBAKMACHINE BM2? Ik pak hem weer eens tevoorschijn na jaren en blijkt dat die haak weg is.
    Alvast dank voor uw antwoord.
    Mvg Christa Gesteld op 31-3-2021 om 21:16

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  • Heb de drijfriem van de BM 2 vervangen en het apparaat weer gemonteerd.. Maar nu heb ik kennelijk geen voeding: de display doet het niet. Zit er zekering in die ik wellicht heb 'opgeblazen'? Gesteld op 11-3-2021 om 22:10

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  • de roerstaaf zit erg vast en kan deze niet eruit halen Gesteld op 2-3-2021 om 17:05

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36
42
  • Laat je het weten als het is opgelost? *duimpje* Geantwoord op 2-11-2020 om 08:36

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  • snaar vervangen is denk ik stuk hoe kan ik hem vervangen Gesteld op 19-10-2020 om 15:35

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  • de aandrijfsnaar was totaal vernield, nieuwe snaar gemonteerd. De machine deed het niet gaf aan dat de temperatuur te hoog is. Alles gedemonteerd en ook alle aansluitingen daarna alles weer ge monteert.
    De gegevens op de display werken allemaal en de klok draait normaal zijn geplande tijd maar de motor draait niet. We hebben de Cbb61 condensator 4 uf 450 vervangen. Ook dat helpt niet geen beweging in de motor. Gesteld op 5-10-2020 om 11:12

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  • Mijn AFK BM2 Broodbakmachine geeft aan HHH op de display nadat ik de aandrijfriem heb vervangen. Dus de temperatuur kan niet te hoog zijn, zoals vermeld in de handleiding. Wie weet wat nu de oorzaak is? Gesteld op 21-9-2020 om 11:01

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  • Op de display van de AFK BM2 staat HHH wat betekend dat? Gesteld op 18-9-2020 om 17:20

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    • Zie de handleiding pagina 42: Temperatuur in de broodbakmachine is te hoog.
      Druk op de Stoptoets. Verwijder het bakblik, laat het deksel open staan en laat de machine afkoelen. Na het afkoelen: het bakblik weer in de machine doen, het programma instellen en het programma opnieuw starten. Geantwoord op 19-9-2020 om 14:42

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