Prima ABM 7 manuale d’uso

page 1 Home Bakery . Home Bakery Instruction Manual & Recipes ABM 7[...]

page 2 Home Bakery Use your loaf! Use your loaf! Use your loaf! Use your loaf! Please read the instructions Please read the instructions Please read the instructions Please read the instructions START HERE START HERE START HERE START HERE ! ! ! ! INTRODUCTION Your Prima Home B akery is the result of Prima’s many years of experience with bread mak[...]

page 3 Home Bakery PLEA SE KEEP THE BOX A ND PA CKA GING THE PACKA GING IS SPECIALLY DESIGNED TO TRANSPORT THE APPLIA NCE SAFELY. IF YOU EVER NEED TO RETURN THE UNIT FOR A SERVICE IN THE FUTURE THERE IS A GOOD CHANCE IT WILL A RRIVE DAMAGED IF ANY OTHER TYPE OF PACKA GING IS USED. • • • • Important safety information . Please read & ret[...]

page 4 Home Bakery • • • • ABOUT BREAD 1 Bread is one of the oldest foodstuffs we know. Soon after humans first learnt to plant seeds, bread became the staple food of many cultures world wide. Since then each culture has developed it’s own method of making bread using local ingredients and processes unique to them. This trend continues to[...]

page 5 Home Bakery • • • • ABOUT BREAD MAKERS 2 With the continued success of the Prim a Home Bakery it is nice to know that technology is actually helping to preserve the art of home bread making for generations to come. Like most kitchen appliances, your bread maker is a labour- saving device. The principal benefit is that all the kneadin[...]

page 6 Home Bakery • • • • I N G R E D I E N T S 3 The most important part of the bread making process is the wise selection of ingredients. You and your Prima Hom e Bakery will produce outstanding results with the right ingredients. Just apply this simple rule: Best ingredients - best results, poor ingredients - poor results. For example; [...]

page 7 Home Bakery • • • • BROWN FLOUR (or FARMHOUSE FLOUR) 5 Brown flour contains about 85% of the wheat kernel. Much of the bran part of the wheat kernel has been removed. Loaves made with all brown flour tend to be smaller than white loaves due to the lower gluten content but there tends to be more flavour and texture to brown loaves. Wh[...]

page 8 Home Bakery • S A L T 8 Salt adds to the flavour of the bread of course but it can also be used to slow down a particularly lively yeast. • • • • BUTTER (or fat) 9 Enhances the flavour and makes the loaf softer. Alternatives to butter are margarine or olive oil. Avoid low fat spreads as these may be as little as 40% fat and will no[...]

page 9 Home Bakery • OTHER INGREDIENTS cont. Things like cheese, milk and fresh fruit contain quite a lot of water, which will determine the look of the finished loaf. At first you can stick to dry substitutes like Parmesan cheese, dried milk or dried fruit. As you become more proficient with the machine you will instinctively know whether the do[...]

page 10 Home Bakery • CHECK THE ACCESSORIES 15 At this point it might be a good idea to familiarise yourself with the bread maker and setting t he controls. When you unpack your Home Bakery you should have the follow ing items: 4 kneading blades , (2 large & 2 small). This represents 2 sets of blades, each set comprising one s mall & one [...]

page 11 Home Bakery • • • • THE CONTROLS 16 1. START/STOP button . S tarts the programme (of course). To stop the programme part way through you need to press and hold this button for 3 seconds. After which, the machine will reset to programme 1. 2. Time selector . For us e when setting the delay t imer (see section of timer operation 3. Co[...]

page 12 Home Bakery • • • • LET’S PRESS SOME BUTTON S! 17 Connect the machine to t he mains for the fi rst time & s ee the following display: This indicates t hat the BASI C programme (1) for the 2 LB loaf at MEDIUM crust is selected. The process time is 3 hours 30 minutes. Press the SEL ECT button once. The display will look like thi[...]

page 13 Home Bakery • • • • THE PROGRAMMES 17 Please see below a summary of all the other modes/program mes. DISPLAY FUNCTION 1. BASIC . This is the programme shown when the m achine is first switched on. This is a good, general- purpose programme for white or brown bread. Most of the recipes use this programme. 2. QUICK bread setting. Uses[...]

page 14 Home Bakery • • • • PROGRAMMES cont. 17 DISPLAY FUNCTION 6. CAKE . Programme for making cakes. Note: The crus t colour control is available in this mode. 7. DOUGH. Performs all the s teps of kneading and rising but omits the bake cycle. Note: Crust colour control and loaf size select ion are not available. 8. BAKE. Stand-alone bake [...]

Page 15 Home Bakery CYCLE CHA RT FOR M ODEL A BM 7 – all figures in hour s/minutes BA SIC QUICK FRENCH RA PID W/WHE AT CAKE DOUGH BA KE JA M BREA DM IX 2LB 3:30 1.5LB 3:20 1:58 3:50 1:52 2LB 3:40 1.5LB 3:30 2:00 1:50 1:00 1:00 2LB 3:20 1.5LB 3:09 PREHEA T Motor is idle 20 17 5 22 3 40 37 Skip 22 Skip 15 22 11 STIRRING 3 3 3 3 3 3.5 3 Skip 45+ (he[...]

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Page 17 Home Bakery • • • • HOW TO USE THE TIMER 19 The most common use for the timer is to make a loaf overnight so it will be ready in the morning. Many people also program me the tim er so the loaf is ready when they get home from work. However you use the timer, it’s a lot easier to set tha n most video recorders! Once you have select[...]

Page 18 Home Bakery • • • • YOUR FIRST LOAF 20 Before we start, if you have skipped forward to this part of the book and not read the preceding pages like the rest of us then shame on you! You may be about to wast e some flour! The following recipe is for a basic white loaf. Even if you do not usually eat white bread we strongly recommend y[...]

Page 19 Home Bakery Tip: When m easuring the water and the flour it is a good idea to check your measurement twice to make sure you are adding the right am ount. Model illustrated is ABM6. • • • • M E T H O D 2 0 . 1 1. REMOVE BREADPAN FRO M MACHINE BY HOLDING BOTH SIDES AND PULL ING UPWARDS 2. FIT THE KNEADING BLADES. 1 LARGE & 1 SMALL[...]

Page 20 Home Bakery • METHOD cont. 20.1 10. PLACE THE BREADPAN INTO THE MACHINE & ENSURE I T LOCKS FIRML Y INTO PLAC E . 11. CLOSE THE LID & SELECT BASIC M ODE (1) IF YOU’VE JUST SW ITCHED ON THE MACHINE THE BASIC M ODE WILL BE SELECTED ALREADY. THE DISPL AY SHOULD READ AS SHOW N ABOVE. PRESS THE LOAF SIZ E (4) BUTTON SO THE SMALL ARROW[...]

Page 21 Home Bakery • HOW DID IT TURN OUT? 21 If you followed the steps on the previous pages you should have a loaf that looks and tastes great. I f not then the follow ing information should help you identify what went wrong. If you have a failed loaf at any tim e in the future you can guarantee that the reason is here in these next few paragra[...]

Page 22 Home Bakery • • • • SUNKEN LOAVES cont. 22.1 2. The gas bubbles produced by the yeast are escaping! a. Remember the protein called gluten? (sec. 4). Dough without gluten is like water without soap; you cannot make bubbles in it. All the recommended white flour brands have sufficient gluten to make good dough. O ther brands may not. [...]

Page 23 Home Bakery • CLEANING 23 Bread Pan & Kneading Bl ades The most im portant thing when cleaning your Home Bakery is to keep the non-stick coating of the bread pan and kneading blades in good order. Never use metal utensils to remove loaves, cakes or jam from the bread pan, as this w ill damage the non-stick coating. Avoid using strong [...]

Page 24 Home Bakery • RESOURCES 24 Barbara’s Kitchen For further information about the Gluten Free recipes used in this book contact: Barbara’s Kitchen. Tel: 01443 229304. You can a lso obta in XANTHAN GUM from here. Wrights Bread Mix e s All of Wrights bread mixes give excellent results in the ABM6. Simply follow the recipe on the back of th[...]

Page 25 Home Bakery Home Bakery Home Bakery Home Bakery Home Bakery Recipes Recipes Recipes Recipes ABM7 BASIC WHITE BREAD 2lb (use half t hese m easures f or 1l b l oaf ) 1.5lb Water 310ml Strong white flour 560g S a l t 2 t s p Dried Milk (optional) 2 tbsp Sugar 2 tbsp Butter/oil 3 tbsp Dried sachet yeas t 2 1 /2tsp Water 260ml Strong white flour[...]

Page 26 Home Bakery White Flour Recipes FRENCH BREAD This recipe will produce bread that has the light, crusty texture characteristic of French bread. 2lb (use half t hese m easures f or 1l b l oaf ) 1.5lb Water 310ml Strong white flour 560g S a l t 2 t s p Dried Milk (optional) 2 tbsp Sugar 2 tbsp Dried sachet yeas t 2 1 /2tsp Water 260ml Strong w[...]

Page 27 Home Bakery MILK LOAF In this recipe milk is used in place of the w ater. We do not recommend that you use the delay timer for t his recipe as the ingredients may s poil before the process start s. 2lb (use half t hese m easures f or 1l b l oaf ) 1.5lb Milk 310ml Strong white flour 560g S a l t 2 t s p Dried Milk (optional) 2 tbsp Butter/Oi[...]

Page 28 Home Bakery ITALIAN STYLE BREAD One of the most popular savoury bread recipes! This recipe requires ingredients to be added part way through the programme. Whenever heavier ingredients are called for such as chopped nuts or dried fruit etc, it is best to add these part way through the second kneading step. The reas on for this is because we[...]

Page 29 Home Bakery CINNAMON & RAISIN BREAD This recipe also requires ingredients to be added part way through the programme. See previous recipe for details. 2lb (use half t hese m easures f or 1l b l oaf ) 1.5lb Water 310ml Strong white flour 560g S a l t 2 t s p Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar 2 tbsp Cinnamon 4 tsp Dried[...]

Page 30 Home Bakery SODA BREAD A non-yeast bread perfect for the RAPID programm e but you can use the CAKE programme too if you wish. Add the following the bread pan: 350g white plain flour 350g plain wholemeal flour 2 tsp Bicarbonate of soda 1 tsp Salt 450ml buttermilk Set machine to RAPI D or CAKE programme. BROWN & WHOLE MEAL/WHOLE WHEAT REC[...]

Page 31 Home Bakery BASIC BROWN LOAF 2lb (use half t hese m easures f or 1l b l oaf ) 1.5lb Water 320ml Strong brown flour 560g S a l t 2 t s p Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar (brown is best) 3 tbsp Dried sachet yeas t 2 1 /2tsp Water 270ml Strong white flour 460g S a l t 2 t s p Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp S[...]

Page 32 Home Bakery GRANARY LOAF 3lb 2.5lb Water 310ml Granary flour 560g S a l t 2 t s p Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar 2 tbsp Dried sachet yeas t 2 1 /2tsp Water 260ml Granary flour 460g S a l t 2 t s p Dried Milk (optional) 2 tbsp Butter/Oil 2 tbsp Sugar 2 tbsp Dried sachet yeas t 2 1 /2tsp Use the BAS IC (1) programme for [...]

Page 33 Home Bakery CAKES If you want to use smaller quantities than those shown here, you m ay need to stop the bake step early. If using a cake mix you should use a MINIMUM of 400g. Use the CAKE programme for all the recipes on this page. BASIC MADIERA CAKE Butter 280g Caster sugar 280g Eggs (medium) 4 Self raising flour 460g Vanilla essence 2 ts[...]

Page 34 Home Bakery BREAD DOUGH The dough modes will perform the kneading some of the rising steps for you. When the dough is ready you perform the final rising outsi de the machine and bake in a conventional oven. PIZZA BASE Makes 2 x 12 ” bases Water 240ml Strong white flour 460g Olive oil 2 tbsp Strong wholemeal flour 3 tbsp Sugar 1 tbsp S a l[...]

Page 35 Home Bakery BAGELS Add ingredients to pan as per basic white bread recipe. You can substitute up to half the white flour for wholem eal or brown if you wish. Select DOUGH (7). When the process is complet e proceed as follows: Cut the dough into 1 5-20 equal pieces and roll into balls. Make a 1 ” (2.5cm) hole in the middle t o form a ring [...]

Page 36 Home Bakery Next, cut the dough sheet into 8 triangular pieces (see drawing). Starting at the base of the triangle, roll each piece then turn each end in slightly to form the traditional croissant shape. Lay th e 8 crois sants on a baking tray giving each one as much room as possible. R emove to a warm place for 4 0-60 minut es to rise. Pre[...]

Page 37 Home Bakery JAM The ABM7 makes excellent jam! H owever, please remember to be extra careful when handling the hot jam. Fresh strawberries (or just about an y fruit) 440g Sugar (caster or granula t ed) 630g Pectin (available in packets in superm arkets) 1 x 13g sachet. Method: Either crush the fruit manually or use a food processor (preferab[...]

Page 38 Home Bakery WHEAT/GLUTEN/DAIRY FREE BREAD The Prima Home Bakery is not confined to wheat or yeast based bread. As mentioned earlier wheat – oats – rye and barley all contain GLUTEN and many people are intolerant to these flours. We would like to thank BARBARA’S KITCHEN for supplying us with the following recipes and information. Barba[...]

Page 39 Home Bakery Making your own bulk supply of f lour This is how to m ake up a bulk supply of the flours that Barbara chose to use in her recipes. Any com bination of gluten free flours allow ed for your own intolerance can be used – but results will vary. Please keep your flour in the freezer/refrigerator. The flour will not go hard, only c[...]

Page 40 Home Bakery 2.5 lb WHITE/BROWN LOAF RECIPE Gently mix toget her in a bowl first – except the yeast: 2 1 / 3 cups white rice flour ½ cup potato starch flour ½ cup tapioca starch flour 1 / 3 cup extra potato st arch or tapioca starch ½ tbsp xanthan gum 2 tbsp sugar 1½ tsp salt 1 sachet dried yeast 2½ tsp (if you find the bread rises to[...]

Page 41 Home Bakery 3lb WHITE-BROWN LOAF Dry ingredients Gently mix toget her in a bowl first – except the yeast 5 cups white rice flour 1 cup potato starch flour 1 cup tapioca starch fl our (cassava) 1 cup extra potato s tarch or tapioca starch 2 tbsp xanthan gum 2 tsp salt or dried herbs 3 tbsp sugar 1 sachet dried yeast 2¼ tsp Wet ingredients[...]

Page 42 Home Bakery Apricot and almond bread Dry ingredients Mix together in a bowl fi rst except the yeast 2 cups white rice f lour ½ cup tapioca starch flour ½ cup potato starch flour 2 tsp xanthan gum 1½ tsp gluten-free mixed spice ½ cup powdered milk (if using fresh see additional info) 1 tsp salt ¼ cup sugar ½ cup dried apricots (finely [...]

Page 43 Home Bakery Banana and nut bread Dry ingredients 2 cups white rice f lour ½ cup tapioca starch flour ½ cup potato starch flour 2½ tsp xanthan gum 1 tsp salt ¼ cup powdered milk (if using fresh contact b-kitchen) 1/3 cup sugar 1/3 cup finely chopped nuts (if allowed) Wet ingredients 1 large or 2 small mashed bananas 2 large eggs at room [...]

Page 44 Home Bakery Carrot and pineapple bread Dry ingredients 2 cups white rice ½ cup tapioca starch flour ½ cup potato starch flour 2 ½ tsp xanthan gum 1 tsp salt ¼ cup powdered milk ¼ cup sugar 1 tsp gluten-free mixed spice 1 tsp gluten-free cinnamon Wet ingredients 1 cup finely grated carrot ½ cup crushed unsweetened pineapple (tinned) pl[...]

Page 45 Home Bakery Ploughman’s loaf Dry ingredients Mix together in a bowl fi rst except the yeast 2 cups white rice f lour ½ tapioca starch flour ½ potato starch flour 2½ tsp xanthan gum 1 tsp salt ½ cup allowed powdered milk 2 tsp gluten-f ree prepared mustard 3 ozs fresh onion (minced) or onion powder to taste 1 cup strong grated cheese 2[...]

Page 46 Home Bakery Spiced apple loaf Dry ingredients 2 cups white rice f lour ½ cup tapioca starch flour ½ cup potato starch flour 3 tsp xanthan fum 1 tsp salt ¼ tsp gluten-free cinnamon ¼ cup sugar or maple syrup ½ cup allowed powdered milk 1 tsp apple spice (if able to obtain) grated rind of half a lemon 1 large bramley apple-peeled and gra[...]