Dual Blade Bread Maker Pour la version française veuillez consulter notre site de web www.andrewjamesworldwide.com Die deutsche Version finden Sie auf unsere Webseite www.andrewjamesworldwide.com Please read the manual fully before using the appliance and keep the manual safe for future reference.
General safety instructions When using any electrical appliance, basic safety precautions should always be followed including: This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised. Keep the appliance and its cord out of reach of children less than 8 years old. Always ensure the voltage on the rating label corresponds to the voltage in your home. Check the power cord and plug regularly for any damage. If the cord or the plug is damaged, it must be replaced by a qualified electrician or a service repair centre. If in doubt please contact our customer service team. The appliance is intended for domestic use only. Industrial or commercial use will void the warranty. The supplier cannot be held responsible for injury or damage if the appliance has been used for anything other than its intended use. Incorrect operation and use can damage the appliance and cause injury to the user. Do not use the appliance if it has been dropped or damaged in any way. If the unit has been damaged take the unit for examination and 2
or repair by an authorised service agent. Do not immerse or expose the motor assembly, plug or the power cord in water or any other liquid for any reason. If the supply cord is damaged, it must be replaced by the manufacturer or by someone who is suitably qualified to avoid a potential hazard. Do not let the cord hang over the edge of a table or counter. Ensure that the cord is not in a position where it can be pulled or tripped over accidentally. Do not allow the cord to touch hot surfaces and do not place the cord near hot gas, electric burners or in a heated oven. Use of an extension cord with this appliance is not recommended. However if it is necessary to use an extension cord, ensure that the extension cord is equal to or greater than the power consumption of the appliance to avoid overheating of the appliance and extension cord. Do not use any other appliance on the extension cord. Do not place the extension cord in a position where it can be pulled on by children or animals or be tripped over. Always operate the appliance on a smooth, even and stable surface. Do not place the unit on a hot surface. Always remove the plug of the appliance safely. Do not pull on the appliances cord to remove the appliance plug from the electrical socket. Never handle or operate the appliance with wet hands. Appliance specific safety instructions Always place the bread maker at least 10cm from 3
objects, appliances and walls. Never use the appliance with wet hands and do not for any reason immerse the appliances power cord or plug in water or liquid. During operation the appliances viewing window and baking pan will become extremely hot. Always use oven gloves to touch the viewing window and when removing bread from the baking tin. Always demonstrate care when removing the kneading hooks from the baking pan. Never use the baking tin for storage of ingredients. manufacturers. Never remove the baking pan from the appliance when it is in operation. Do not disconnect the appliances plug when the appliance is in operation. Never block the ventilation holes of the appliance as this will cause smoke to develop. If there is smoke in the baking chamber due to the dough rising above the baking pan, keep the lid closed to avoid flames. Press the Stop button and remove the plug from the electrical socket. Never put out smouldering dough with water. Do not switch on the appliance once the baking pan is filled with dough or ingredients, this is in order to avoid overheating. Do not use accessories or parts from other appliances or 4
Appliance components illustration 1. Removable lid 2. Control panel 3. Ventilation holes 4. Power cord 5. Viewing window 6. 2 kneading hooks 7. Baking pan 8. Measuring cup 9. Measuring spoon 10. Kneading hook remover 11. Two additional small baking pans (sold separately) 12. Dispenser 5
LCD Panel 1. Loaf size: M/L/XL 2. Baking time of the selected programme M L XL 3.. Crust colour: light/medium/dark/rapid 4. Programme choice: 1-13 5. Current stage of baking process: Preheat/ Knead/ Rest/ Rise/ Bake/ Warm/ End Control panel A. LCD screen B. Menu select between functions 1-13 C. Loaf size Select between M / L / XL, available for functions 1-6,8 and 11. The selected loaf size and operation time will be displayed on the LCD screen. D. Crust colour Select between Light/ Medium/ Dark for functions 1-6,8 and 11. The programme can also be used to accelerate the baking time of functions 1, 2 and 3 by pressing the Colour button to Rapid. The baking time will then be reduced by one hour, this is due to a shortening of the yeasting process. size (e.g. 1-Basic Bread, medium colour, M size). The screen will show the duration of the programme (e.g. 3.23) you can then use the up arrow to increase the end time of the programme to 5 hours. F. Start/stop This button will start and stop the programme. Once paused the programme can be changed at any point. Control lamp The lamp will turn red as the bread maker is plugged in. E. Timer delay- To delay the start of the programme. Select the programme and use the arrows buttons to increase the finish time of the program by 10 minutes at a time. The delay function can be used for programmes 1-4, 6 and 11. For example, if you would like your bread to be ready in 5 hours time, first select the programme, loaf colour and 6
Menu Function list 1. Basic For white and mixed breads that mainly consist of wheat flour or rye flour. The bread has a compact consistency. 2. French For light breads made from fine flour. French bread requires special timing and temperatures to achieve that wonderful crispy, nicely browned crust. 3. Whole wheat Whole wheat bread mainly consists of whole wheat flour (50% or more). Breads made from whole wheat flour are more nutritious because the flour is milled from the entire wheat berry (including the bran and the germ). Using whole wheat flour produces bread that is brown to dark brown in colour (when all whole wheat flour is used). The breads are generally more flavoursome and healthier than breads made with refined white flours (even though lost nutrients are added back into white flours). 4. Sweet Bake breads with high amounts of sugar, fats and proteins, all of which tend to increase browning. The breads have a tendency to rise high due to large amounts of sugar contained in the recipe. 5. Gluten free The ingredients to create gluten-free breads are unique. While they are yeast breads, the dough is generally wetter and more like a batter. It is also important not to over-mix or over-knead gluten-free dough. There is only one rise and due to the high moisture content, baking time is increased. Mix-ins must be added at the very beginning of the cycle with the other basic ingredients. 6. Rye Used to bake breads with a high content of rye. Rye bread is lower in gluten the breads produced are generally smaller and more compact. 7. Quick The programme will knead, rise and bake the loaf within a shorter period of time than the basic bread programme. The bread baked on this setting is usually smaller with a denser texture. The rising agent for quick breads are bicarbonate of soda and baking powder. 8. Italian For baking light, Italian style breads mostly with olive oil and herbs like oregano, basil and thyme. A recipe is provided in the back of the manual. Ideal bread to serve with warmed balsamic vinegar and olive oil mix for a starter. 7
9. Dough This programme will knead and rise the dough only. Remove the dough and use to make bread rolls, pizza, steamed bread, etc. 10. Knead/ Mix The function does not bake the loaf and is only used to knead and mix ingredients together. Perfect for mixing dough for pasta, waffles, cookies and pastry for pie s etc. 11. Milk bread Used in conjunction with recipes that contain milk and dairy products. This will create a softer loaf with a higher protein value. 12. Jam The bread maker is a great cooking appliance for making homemade jams and chutneys. If frozen, thaw ingredients completely before use. Crush berries with a fork or potato masher. Make sure that the strawberries are not pureed. Put berries and sugar into the pan of the machine. Select the jam programme and start the programme. Do not alter the ingredient quantities as they will not set correctly. 13. Bake only The bake setting is for baking only. Can be used to either bake custom recipes or further bake breads after it has finished its function, also very helpful to set jams and marmalades. This programme is normally used together with the Dough function and will allow additional ingredients to be added (kneaded) into the bread before the loaf is cooked. Remove the Dough from the baking pan, reshape the dough and return it to the machine. Allow the dough to rise for at least 40 minutes and place it back in the machine. Select the Bake Only programme and cook the bread. The Bake Only programme can also be used to add more colour to loafs. Simply press the Bake Only programme and bake the loaves until the required colour is achieved. 8
Ingredients Information Bread flour Bread flour has a high gluten content (it can be also be called high-gluten flour which contains high protein), it has good elasticity and can keep the bread from collapsing after rising. As the gluten content is higher than normal flour, it can be used for making larger sized breads. Bread flour is the most important ingredient in making bread. Plain flour Flour that contains no baking powder is ideal for making express breads. Whole-wheat flour Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Wholewheat flour is heavier and contains more nutrients than common flour. The bread made by whole-wheat flour is usually smaller in size. So many recipes usually combine the whole-wheat flour and bread flour to achieve the best result. Rye Flour Rye flour is a low gluten flour. The loaves made from rye are close in texture and very flavoursome. Self-raising flour A type of flour that contains baking powder that is generally used for making cakes. Corn flour and oatmeal flour Corn flour and oatmeal flours are ground from corn and oatmeal separately. They are the additive ingredients for making rough bread, which is used to enhance the flavour and texture of the bread. Sugar Sugar is a very important ingredient, which increases the sweet taste and colour of the bread. Sugar is also considered as nourishment for the yeast. White sugar is largely used but brown sugar, icing sugar and sweeteners can be used as alternatives in some recipes. Egg Eggs can improve bread texture and make bread more nourishing and larger in size. Eggs must be added and mixed in evenly. Yeast After the yeasting process begins, the yeast will produce carbon dioxide. Carbon dioxide will expand the bread and make the inner fibre soften. However, yeast is fast breeding and needs carbohydrate found in sugar and flour as nourishment. 1 tsp. active dry yeast = 3/4 tsp. instant yeast 1.5 tsp. active dry yeast = 1 tsp. instant yeast 2 tsp. active dry yeast = 1.5 tsp. instant 9
yeast Yeast must be stored in the refrigerator, as the fungus in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread failing to rise is bad yeast. The method described below will check whether your yeast is fresh and active. (1) Pour 1/2 cup warm water (45-50 C) into a measuring cup. (2) Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. of yeast over the water. (3) Place the measuring cup in a warm place for about 10min. Do not stir the water. (4) The froth that appears should come up to 1 cups worth. Otherwise the yeast is dead or inactive. Salt Salt is necessary to improve the flavour and crust colour of the bread. Salt can also stop the yeast from working. Never use too much salt in a recipe. Grease, butter and vegetable oil Grease can make bread soft but can reduce storage life. Butter should be melted or chopped into small pieces before use. Before using the appliance Remove all packaging from the appliance During initial use the bread maker may emit a little smoke and smell, this is due to the burning off of substances left on during the manufacturing process and is completely normal but can affect the taste of your bread, therefore please follow these steps before using the machine: 1. Wash the baking pan, kneading hooks, measuring cup and measuring spoon in warm soapy water and dry thoroughly. Do not use abrasive material to wash and dry the accessories as this will damage the non stick coating of the appliance. 2. Position the bread maker on a flat, dry and heat resistant surface. 3. Place the kneading hooks into baking pan(s). 4. Place the baking pan(s) into the bread machine and press down until it has fully clicked into place. Close the lid of the appliance. 5. Plug the appliance in and switch it on at the mains. 6. The bread maker will beep to signal that the appliance has turned on. 7. Press the MENU button repeatedly and select the programme Bake Only. If you miss the programme keep 10
pressing the MENU button until you reach the bake programme again. 8. Select the programme and press the START/STOP button and leave the bread maker to bake for ten minutes. 9. Press the START/STOP button after ten minutes to stop the programme. 10.Open the bread maker and allow the bread maker to fully cool. 11.To remove the baking pan use the handle on the baking pan and lift it up. 12.Wash, rinse and dry the baking pan and return it to its original place. Hints and Tips Always use good quality ingredients, the quality of the ingredients used will be reflected in the taste of the bread. Measure your ingredients accurately. Under or over measurement of ingredients can have an adverse effect upon your baking. Always use measuring cups/spoons and weighing scales. If using the time delaying function, do not use perishable ingredients such as eggs, milk, cheese and meat. Do not open the bread maker during operation as the baking process will be affected. Use the viewing window of the appliance instead. We recommend that the appliance is used at room temperature between 15 c and 34 c to ensure the perfect operation of the bread maker machine. Instructions for use It is strongly recommended to use the measuring cup provided or measuring spoons to obtain an accurate amount. The use of incorrect measurements can cause the bread to fail. Weighing liquid ingredients Water, fresh milk or milk powder solution should be measured accurately with measuring cups. This can be done by placing a measuring cup on an even surface and looking at it from a level view. When you measure cooking oil or other ingredients, clean the measuring cup thoroughly before adding other ingredients. Adding sequence The sequence of adding ingredients should be followed exactly as stated in the recipe. Generally speaking, the sequence is: liquid ingredient, eggs, salt and milk powder etc. When adding the ingredients, the flour should not be wetted completely by the liquid. The yeast can only be placed onto dry flour and the yeast should not touch the salt. When you use the delay function for a long period of time, never add the perishable ingredients such as eggs etc. If you wish to add extra ingredients to basic recipes it can be done in any of the 11
following two ways: You can add extra ingredients to the baking pan with your basic ingredients at the start of a programme. If you choose to add the extra ingredients at the start of the programme they will not be kept whole but will add more flavour and depth to the bread. Extra ingredients can also be placed in the dispenser of the bread maker and will be added to the dough automatically at the correct time. Please note that you can incorporate ingredients into the dough before shaping the dough and baking, by hand using the Dough Only programme. Using the appliance to make a loaf 1. Lay the appliance on a firm and even surface. Place the baking pan in position and press down until a click can be heard. Once you have fitted the baking pan, attach the kneading blades to the axis of the bread pan. 2. Prior to baking it is advised that you grease the inside of the tin with margarine, this should be done before placing the kneading blades on the axis. This will stop the dough from sticking to the kneading blades and will make it easier to remove. Note: Before selecting a programme the user needs to decide if the recipe will require a large baking tin or the two small baking tins (sold separately). Attention: if you are using the two small baking tins, It is possible to use the same dough in both baking tins or use two different dough s however they need to be able to bake on the same function. For example you cannot bake bread and cake at the same time. 3. Place the ingredients into the bread pan, putting the water in first followed by the sugar, salt and flour. Always add the yeast or baking powder last. This should be done by placing a small Indentation in the flour making sure it avoids contact with the liquid or salt. 4. Close the lid gently and plug the power cord into a wall outlet. 5. Press the MENU button until your desired programme is selected. Press the LOAF SIZE (if applicable) button to select the desired size. 6. Press the COLOUR (if applicable) button to select the desired crust colour (if applicable). Yeast or soda 酵母或苏 Dry ingredients 干的配料 水或液体 Water or liquid 8. Press the START/ STOP button to start 12
the operation. During operation, the appliance will add the fruit or nut ingredients that are in the dispenser to the baking tin automatically (only applicable to programmes 1/3/4/6 and 8). 9. Once the process has been completed. Press the START/ STOP button for approx. 3 seconds to stop the process and take out the bread with oven mitts. Open the lid, hold the baking tray by the handle and remove it from the bread maker. Caution: The baking pan and bread may be very hot, always handle them with care. 10. Let the baking pan cool down before removing the bread. Gently loosen the sides of the bread from the baking tray. 11. Turn the baking tray upside down onto a wire cooling rack or clean cooking surface and gently shake the baking pan until the bread falls out. If you do not remove the baking pan from the bread maker, the Keep warm function will automatically come on. 13
Using the Timer (delayed start)- only applicable to functions 1/2/3/4/6/8/11 If you wish to start the function of the bread maker at a later time, select the function, then select the LOAF SIZE and then increase the delay time by pressing the up arrow. Please note that the delay time can increase to a maximum of 15.00 hrs. Table of functions Loaf size Crust Rapid Delayed start Dispenser Keep warm Basic M / L / XL French M / L / XL N/A Whole wheat M / L / XL Sweet M / L / XL N/A Gluten free M / L / XL N/A N/A N/A Rye M / L / XL Quick XL N/A N/A N/A N/A Italian M / L / XL N/A Dough N/A N/A N/A N/A N/A N/A Knead/Mix N/A N/A N/A N/A N/A N/A Milk bread M / L / XL N/A Jam N/A N/A N/A N/A N/A N/A Bake only N/A N/A N/A N/A N/A End of the baking process The appliance will signal the end of the baking process as the LCD screen will display 0:00 and the bread maker will beep. Certain programmes will automatically start the keep warm function once the original appliances function has ended and will last for an hour. Remove the bread immediately after the 1hr keep warm function has finished to ensure the crust and consistency of the bread is correct. When removing bread, jam or dough from the appliance press the stop button, remove the plug from the electrical supply and remove the baking tins using protective gloves or oven gloves. Some bread may be harder than others to remove from the baking tin, use a wooden spoon to gently remove the rim of the bread from the baking tin. Then turn over the baking pan and tap firmly to remove the bread. Remove the kneading hooks from the bread by using the kneading hook remover, wait until the bread is cool to 14
remove the kneading hooks. If the kneading hooks are fully stuck in the baking pan submerge the bottom half of the baking tray in warm water and allow it to soak before trying the process again. Ensure that all bread contents have been removed first. Cleaning and maintenance Disconnect the machine from the power outlet and allow the appliance to cool before cleaning. Baking pan: Remove the baking pan by lifting it out of the bread maker using the handle on the baking pan. Wipe the inside and the outside of the tray with a damp cloth. Do not use any sharp or abrasive agents as this could damage the non-stick coating. The pan must be dried completely before installing. Kneading hooks: If the kneading hooks are difficult to remove from the bread, use the kneading hook remover. Also wipe the blade carefully with a damp cloth preferably made of cotton. Both the baking tin and kneading blade are dishwasher safe components. cleaning. Before the bread maker is packed for storage, ensure that it has cooled down, been cleaned and is completely dry with the lid closed. Ensure you: Periodically check the appliance parts before reassembling them. Store the bread maker in a dry, clean place. Do not wrap the cable around the appliance when storing it. Clean all jams and marmalades whilst they are still warm, once they are set they are harder to remove. Do not use any sharp objects or metal tools on the baking panas it will scratch the non-stick coating. Do not clean the baking tray with steel wool or abrasive materials. Dispenser: After each use, clean the ingredient box with a damp cloth, then use a dry cloth to wipe it again. Housing: Gently wipe the outer surface of the housing with a wet cloth. Do not use any abrasive cleaner for cleaning, as this will degrade the polish of the surface. Never immerse the housing into water for 15
Troubleshooting No Problem Cause Solution 1. Smoke is coming from the ventilation hole when baking. 2. Bread bottom/crust is too thick. 3. It is very difficult to take the bread out. 4. Ingredients not evenly stirred and don t bake properly. 5. Can hear motor noises but the dough isn't stirred 6. Bread size is too large the cover cannot close 7. Bread size is too small or bread has not risen. Some ingredients may have stuck to the heating element. During the first use, oil may be present on the surface of the heating element. The keep bread warm function has been used for too long a period. The bread has been kept in the baking tin for too long a period resulting in a loss of water. Kneader has stuck tightly to the shaft in the baking tin. Selected programme menu is incorrect. After operating, the cover was opened several times and the bread is dry, no brown crust colour. Stirring resistance is large, the kneader cant rotate and stir adequately. The baking tray isn t fixed properly or dough is too large to be stirred. Too much yeast has been used. Too much flour has been used, there is too much water or environment temperature is too high. No yeast or the amount of yeast is not enough. The yeast may be inactive due to the water temperature being too high, yeast is mixed together with salt, or the environment temperature is low. Unplug the bread maker and clean the heating element when it has cooled. When using the bread maker for the first time, dry run the operation as instructed. Take bread out earlier to avoid this occurring. After taking the bread out, put hot water into the baking tray and with the kneading hook for 10 minutes, then remove and clean. Select the correct programme. Do not open the cover whilst the bread rises. Check the kneader hole, then take the baking tin out and clean the machine, return the bread pan. If it does not operate as normal, contact the authorized service facility. Check whether the baking tray is fixed in the correct position, the dough is made according to the recipe and the ingredients are weighed accurately. Check the factors in the cause box and reduce the amount accordingly. Check the amount and performance of the yeast. Increase the environment temperature to the correct temperature. 16
8. Dough is so large it overflows the bread pan. Too much liquid has been used to make the dough soft. The amount of yeast used could also be excessive. Reduce the amount of liquids or yeast used. 9. Bread collapses in the middle when baking The flour used is not strong enough to make the dough rise. Yeast production rate is too rapid or the yeast temperature is too high. Excessive water makes dough too wet and soft. Use bread flour or strong powder. Make sure the yeast is at the correct temperature. Reduce the water in the recipe. 10. Bread weight is very large and is too dense. Too much flour or lack of water. There is too much fruit ingredients or too much whole wheat flour. Reduce flour or increase water. Check water temperature. 11. Middle of the bread is hollow after cutting the bread. 12. Bread surface has a lot of dry powder. 13. Crust is too thick and baking colour is too dark when making cakes or food with excessive sugar. Excessive water or yeast or no salt. Water temperature is too high. There are strong glutinous ingredients in the bread such as butter or bananas etc. The mixture has been stirred inadequately or is short of water. The baking colour will become very dark because of high sugar levels. Reduce water or yeast and check salt. Check water temperature. Do not add strong glutinous ingredients into bread. Check the water content and if the bread maker has been setup correctly. If baking colour is too dark for the recipe due to excessive sugar, press Start/Stop to interrupt the programme for 5-10 minutes ahead of the intended finishing time. Before removing the bread you should keep the bread or cake in the bread pan for about 20 minutes with the cover closed. 17
Recipes Note: That functions 10 and 13 do not require recipes. The functions are designed for custom recipes or for continuous baking. 1. Basic Ingredients Loaf size M Loaf size L Loaf size XL Water 240ml 330mls 460ml Oil 2 tbsp. 2 tbsp. 3 tbsp. Salt ½ tsp 1 tsp 2 tsp Sugar 2 tbsp. 2 tbsp. 3 tbsp. Milk powder 2 tbsp. 3 tbsp. 3 tbsp. White bread flour 400g 550g 680g Dry yeast 1 tsp 1 tsp 1½ tsp Note: Please add the ingredients into the baking pan starting with the water and working your way down the ingredients list. Ensure the yeast does not come into contact with the salt when adding the ingredients. 2. French Loaf Ingredients Loaf size M Loaf size - L Loaf size XL Water 250ml 330ml 390ml Oil 1 tbsp. 2 tbsp. 3½ tbsp. Salt 1 tsp 1 ½ tsp 2 tsp Sugar 1 tsp. 1 ½ tsp 2 tsp White bread flour 390g 500g 625g Dry yeast 1 tsp 1 tsp 1½ tsp 18
3.Whole Wheat Ingredients Loaf size M Loaf size- L Loaf size XL Water 230mls 310mls 490mls Oil 2 tbsp. 3 tbsp. 3 tbsp. Salt ½ tsp 1 tsp 2 tsp Brown sugar 2 tbsp. 3 tbsp. 4 tbsp. Milk powder 2 tbsp. 3 tbsp. 4 tbsp. Whole wheat bread flour 300g 350g 420g White bread flour 150g 180g 210g Dry yeast 1 tsp 1 tsp 1½ tsp 4. Sweet bread Ingredients Loaf size M Loaf size L Loaf size XL Water 240ml 310ml 420ml Oil 2 tbsp. 4 tbsp. 5 tbsp. White bread flour 375g 500g 625g Milk powder 3 tbsp. 4 tbsp. 5 tbsp. Sugar 6 tbsp. 7 tbsp. 8 tbsp. Salt 1 tsp. 1 tsp. 2 tsp Ground cinnamon 1 tsp 1 tsp 1½ tsp Yeast 1 ½ tsp 1 ½ tsp 1½ tsp 19
5. Gluten free Ingredients Loaf size M Loaf size L Loaf size XL Water 250ml 330ml 415ml Vinegar 1 tsp 1½ tsp 2 tsp Oil 3 tbsp. 3 tbsp. 3 tbsp. Eggs 3 3 3 Salt 1½ tsp 1½ tsp 1½ tsp Gluten free flour 390g 450g 650g Sugar 2 tbsp. 3 tbsp. 3 tbsp. Yeast 1½ tsp 1½ tsp 1½ tsp 6. Rye bread Ingredients Loaf size M Loaf size L Loaf size XL Warm water 270ml 330ml 450ml Vegetable oil 1 tbsp. 1½ tbsp. 2 tbsp. Salt 1 tsp 1½ tsp 2 tsp White bread flour 180g 240g 300g Rye flour 270g 360g 450g Brown sugar 2 tbsp. 2 tbsp. 2½ tbsp. Yeast 1 ½ tsp 1 ½ tsp 1 ½ tsp 20
8. Italian bread Ingredients Loaf size M Loaf size-l Loaf size XL Water 250ml 310ml 370ml Olive oil 2 tbsp. 3 tbsp. 4 tbsp. Salt ½ tsp 1 tsp 1 tsp Milk powder 2 tbsp. 2 tbsp. 3 tbsp. Flour 400g 520g 640g Oregano (dried) 1 tsp. 1 tbsp. 1 tbsp. Basil (dried) 1 tsp. 1 tbsp. 1 ½ tbsp. Garlic (powder) 1 tsp. 1 tbsp. 1 ½ tbsp. Sugar 1 tbsp. 1 tbsp. 1 tbsp. Parmesan cheese 30g 45g 60g Yeast powder 1 tsp 1½ tsp 1 ½ tsp. Note: For authentic rustic tasting Italian bread, it is recommended to set the loaf darkness at light or medium. 9. Dough Ingredients Water Oil Salt White bread flour Sugar Yeast 360mls 2 tsp 1 ½ tsp 545g ½ tsp 1 tsp Note: Recommended to scrape the dough out of the baking pan after use, with a silicone spatula and soak the baking tray in warm water for easy cleaning. 21
11. Milk Bread Chocolate milk loaf Ingredients Loaf size M Loaf size L Loaf size XL Milk 190ml 250ml 310ml Egg 1 1 1 Butter 18g 25g 32g White bread flour 300g 400g 500g Strong wholemeal flour 75g 100g 125g Sugar 30g 40g 50g Salt 1tsp 1 tsp 1½ tsp Yeast 1 tsp 1 ½ tsp 1 ½ tsp Dark Chocolate 90g 120g 150g 12. Jam Loaf size is not applicable Ingredients Jam sugar 300g Strawberries 300g Lemon (juice of) 1 Note: The jam remains extremely hot in the baking tray after use. Remove the jam from the bread maker using protective gloves and allow to cool before removing from the baking tray. 22
7. Quick Gingerbread Ingredients Butter - 150g Treacle - 65g Light brown sugar - 165g Golden syrup - 165g Milk - 240ml Egg, whisked - 2 Self Raising Flour - 370g Baking powder - 1 tbsp. Bicarbonate of soda - 1 tsp Ground ginger - 3 tbsp. Mixed spice - 2 tsp Method 1. Place the sugar, butter, treacle and golden syrup in a pan and heat until the butter melts. Mix until ingredients are combined then add to the baking pan. 2. Add the milk and eggs to the melted butter mixture. 3. Pour the dry ingredients on top of the liquid. 4. Press function 7 Quick Bread. 5. After 6 minutes, using a silicone spatula, lift the lid and scrape around the edge of the pan separating any dry ingredients from the sides of the pan. 6. Once the gingerbread has finished, lift the bread pan out of the appliance and place on a heat resistant mat. Do not remove the gingerbread until it has cooled. UK and EU Guarantee Your new Andrew James product comes with a 24 month guarantee and a 2 year fixed warranty, effective from receipt confirmation. Your receipt or order number is required as proof of purchase date so it is imperative that you keep it safe. This guarantee only applies if the item has been used solely for the use intended, and all instructions have been followed accordingly. Please note this product is only for domestic use only and is not for commercial use. Abuse of your product will invalidate the guarantee. Returned goods can only be accepted if repackaged properly within the original colour product box, and presented with the original receipt of sale/ order number. This does not affect your statutory rights. Returned products must be cleaned and returned to us in as close to delivery condition as possible. If your product develops a problem within the first 12 months of the fixed warranty, we will pay all shipping costs to have it returned to us. After 12 months the customer will be liable for the cost of returning the product to us. We will then pay to have the repaired/replaced item 23
shipped back to the customer. If you wish to return your item for a full refund, you have the right to do so within the first 7 days. For our returns policy please go to: www.andrewjamesworldwide.com Customers are responsible for any taxes applied to our products when they are shipped outside of the EU. Electrical Information Always ensure the voltage on the rating label corresponds to the power supply where the product is being used. WARNING! This product must be connected to an earthed electrical power supply. The green/yellow conductor in the supply cord must be connected to the Earth terminal in the plug. The power supply must have an Earth connection. Precautions should be followed for safe cable management and connection to the power supply If a new mains plug needs to be fitted follow the fitting instructions supplied with good quality BS1363A plugs. If in doubt consult a qualified electrician or appliance repair agent. Safely dispose of the old plug. Connect the brown lead to the live terminal L in the new plug. Connect the blue lead to the neutral N terminal. Connect the green/yellow lead to the Recommended fuse: 13A If an extension cable is required, it must have an earth conductor. To avoid overheating the extension cable should be rated no less than 13A and be fully unwound before use. Do not attempt to modify electrical plugs or sockets or attempt to make an alternative connection to the electrical supply. Disposal of the appliance Waste Electrical & Electronic Equipment (WEEE) Waste & Recycling Disposal of Electrical and Electronic Waste earth E terminal. Non-household waste. This product must not be disposed of together with ordinary household waste. Separate collection of used products, batteries and packaging allows the recovery and recycling of materials. Re-use of materials helps prevent environ-mental pollution and reduces the demand for raw materials. Local authorities, retailers and collection organisations may provide for separate collection of elec-trical products, batteries and packaging. 24
Contact details Andrew James UK LTD Unit 1 P C Henderson Premises Bowburn North Industrial Estate Bowburn Co Durham DH6 5NG Customer Service / Technical Support Telephone: 0844 335 8464 Email: customerservices@andrewjamesworldwide.com Web: www.andrewjamesworldwide.com Twitter: @andrewjamesltd Facebook: Andrew James Copyright Andrew James Pour la version française de ce notice veuillez visiter notre site: www.andrewjamesworldwide.com Bitte finden Sie die deutsche Version dieser Bedienungsanleitung auf unserer www.andrewjamesworldwide.com AJ001192 09/2016 25