Prima ABM10 manuale d’uso

page 1 Ho me Bakery 2001 ABM10 rev.0 Home Bakery Instruction Manual & Re cipes ABM 10 www.BuyPrima.com[...]

page 2 Ho me Bakery 2001 ABM10 rev.0 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 H ome Bakery is the result of Pri ma’s many years of experi[...]

page 3 Ho me Bakery 2001 ABM10 rev.0 • Important safe ty information . Please read & retain for future re fe re nce. • Please r ead thro ugh all the ins tructions be fore using the br ead maker . • Be sure to use suitable mains supply 220-240V ~ AC • DO NOT touc h hot surfaces dur ing operation. • DO NOT al low children to o perate th[...]

page 4 Ho me Bakery 2001 ABM10 rev.0 • • • • ABOUT BR E AD 1 Bread is one of the old e st foodstuffs we kn ow. Soon after hu mans first lear nt to plant see ds, bread bec ame the stap le food o f many cul tures wor ldwide. Since t hen each cult ure has developed it’s own me thod of making bread u sing l ocal ingredients and proc esses uni[...]

page 5 Ho me Bakery 2001 ABM10 rev.0 • • • • ABOUT BR EAD MAKER S 2 With the continued success of the P rima Home Bakery it is nice to know that technology is actually helping to preserv e the art of home bread making for generations to com e. Like most kitchen appliances, your bread maker is a labour-saving dev ice. The principal bene fit [...]

page 6 Ho me Bakery 2001 ABM10 rev.0 • • • • INGREDIENTS 3 The most important pa rt of the br ead making pr ocess is the wise sel ection of ingr edients. Yo u and your Prima H ome Bakery w ill produce outstanding results with the rig ht ingredients. Just apply thi s simple rul e: Bes t ingredients - best results, poor ingredi ents - poor re[...]

page 7 Ho me Bakery 2001 ABM10 rev.0 • • • • YE A ST 7 Yeast is the l iving organism tha t multipli es in the do ugh. It produces t he carbon di ox ide bubbles th at make the dough ri se. For bread maki ng machines i t is best to use t he ‘Easy Blend’ drie d yeast that com es in sachets. This y east does not rely o n sugar in order t o [...]

page 8 Ho me Bakery 2001 ABM10 rev.0 • • • • OTHER INGR EDIENTS 12 Other ingr edients could m ean anything f ro m dr ied fruit, cheese, eggs, nuts or y oghurt to other cereals li ke rye flour , corn meal or any nu mber o f her bs an d spices. It’s u p to you. Ther e are a couple o f things to c onsider for best results. Alw ays be aw are [...]

page 9 Ho me Bakery 2001 ABM10 rev.0 • CHECK THE ACC ESSORIES 15 At this point it might be a good idea to familiarise yourself with th e bread maker and se tting the controls. W hen you unpack your Home Bakery y ou should have the followi ng items: 1 kneading blade 1 measuring cup . Y ou can use this c up for meas uring the liqui d ingredients or[...]

page 10 Ho me Bakery 2001 ABM10 rev.0 • • • • THE CONTROLS 16 1. Programmes: The full list of programmes (and their programme numbers) is printed above the display on the front panel. 2. Menu button: Pr ess this repeatedly to scroll through the programmes. The pro gr amme number is shown in the display (from 1 – 12) 3. Loaf size: A fter t[...]

page 11 Ho me Bakery 2001 ABM10 rev.0 • • • • LET’S PRESS SOME BUTTONS! 17 Connect the machine to the mains for th e first time, the machi ne will emit a beep and y ou will see the follow ing display: This indicat es that the BASIC pr ogramme (1) for the 2LB loaf at ME DIUM crust is selecte d. The proc ess time i s 3 hours. Press the LOA [...]

page 12 Ho me Bakery 2001 ABM10 rev.0 THE PROGRAMMES 17 Please see below a summ ary of all th e other modes/pr ogrammes. DISPLA Y FUNCTION 1. BA SIC . This is the programme shown w hen the machine is first switched o n. This is a goo d, general- purpose pr ogramme for w hite or brown br ead. Most of the recipes us e this pr ogramme. 2. FRENCH. This[...]

page 13 Ho me Bakery 2001 ABM10 rev.0 • • • • PROGRA MMES cont. 17 DISPLA Y FUNCTION 8. DOUGH. Per f orms all the steps of kneadi ng and rising but omits the ba ke cycle. Note: Crust colour control and l oaf size selecti on are not avail able. If your doug h does turn out cr usty, there’s something very wrong w ith the mi xture ☺ 9. JA [...]

page 14 Ho me Bakery 2001 ABM10 rev.0 CYCLE TIME CHA R T FOR A B M 10 BASIC FRENCH W HOLE W HEAT QUICK SWEET Ultra fast-1 Prog settin g cycle 1.5LB 2.0LB 1.5LB 2.0LB 1.5LB 2.0LB 1.5LB 2.0LB 1.5LB Motor pulse 2 2 2 2 2 2 2 2 2 2 Motor on :29s off :1s 4 4 4 4 4 4 N/A 4 4 4 Continuou s knead K N E A D 1 No heating 3 4 10 12 3 4 5 4 4 6 R I S E 1 No kn[...]

page 15 Ho me Bakery 2001 ABM10 rev.0 CYCLE TIME CHA RT FOR ABM10 (c ont.) Ultra fast-l l Dough Bread mix Jam Cake Bake Prog set ting cycle 2.0LB 1.5LB 2.0LB 2 Motor O n/Off:1s/1s 1 2 3 3 Motor O n /Off:29s/1s 3 4 2 2 4 Continuou s Kneadi ng 4 K N E A D 1 No heating 5 14 10 10 N/A N/A No Kneading R I S E 1 Heater On/Off N/A N/A 40 40 15 Heater On/O[...]

Page 16 Home Bakery 2001 ABM10 rev.0 # MORE ABOUT HOW TO USE THE TIMER 19 The most com m on us e for the timer is to make a loaf ov ernig ht so it w ill be ready in the morning . Many people also prog ramme the ti mer so the l oaf is ready when they get home from work . Howev er you use the timer, it’ s a lot easier to s et than most v ideo recor[...]

Page 17 Home Bakery 2001 ABM10 rev.0 • • • • YOUR FIRST LOAF 20 Before we star t, if y ou have skipped forw a rd to this part of the book and no t read the preceding pag es like the rest o f us t hen shame on you! Y ou may be about to w a ste so me flo ur! The follow ing recipe is for a basi c whi te loaf. Even if you do n ot usually eat w [...]

Page 18 Home Bakery 2001 ABM10 rev.0 • • • • METHOD 20.1 1. Remove the bread pan from the machine. (Turn it anti c lockw ise and lift out) 2. Put the ingre dients into the pan in the order they are liste d above 3. When it comes to adding the y east, make a small well in the flour and pour the y east granules in to it. This keeps the yeast [...]

Page 19 Home Bakery 2001 ABM10 rev.0 • HOW DID IT TURN OUT? 21 If you followed the st eps on the prev ious pages y ou should have a loaf that l ooks and tastes g reat. If not then the f ollowing information s hould help y ou identify what went w rong. If you h a ve a failed loaf at any time in the future y ou can guarant ee that the r eason is he[...]

Page 20 Home Bakery 2001 ABM10 rev.0 • • • • SUNKEN LO AVES cont. 22.1 2. The gas bubbles pro duced b y the yeast are es caping! a. Reme mber the protein called gluten? (s ec. 4). D ough w ithout gluten is like water without so ap; you c annot make b ubbles in i t. All the r ecomm ended white f l our brands hav e sufficient gluten to make g[...]

Page 21 Home Bakery 2001 ABM10 rev.0 Bread Pan & Kneading Blades The most i mportant thing when cleaning y our Home Bak e ry is to keep t he non-stick coating o f the bread pa n and kneading blades in g ood order. Nev e r use metal ute nsils to remove loaves, cak e s or jam from the bread pan, as this will damage the n on-stick coating. Avoid u[...]

Page 22 Home Bakery 2001 ABM10 rev.0 • RESOURCES 24 Wrights Bread Mixes All of W rights bread mix es give excellent r esults in the ABM10. Simply follow the recipe on the back of the packet & select BREAD MIX mod e. For more informati on about W ri ghts products cal l: 0800 064010 0 Marriages Marri ages make an ex cellent range o f fl ours, m[...]

Page 23 Home Bakery 2001 ABM10 rev.0 Home Bakery Home Bakery Home Bakery Home Bakery Recipes Recipes Recipes Recipes ABM10 BASIC WHI TE BREAD 2lb (use half t hese measures f or 1lb loaf) 1.5lb W a ter 310ml Strong w hite flour 560g Salt 2 tsp Dried M ilk (optional) 2 tbsp Sugar 2 tbsp Butter/oil 3 tbsp Dried sache t yeast 2 1/2tsp W a ter 260ml Str[...]

Page 24 Home Bakery 2001 ABM10 rev.0 White Flour Recipes FRENCH BREAD This recipe will prod uce bread that has the light, crusty texture cha racteristic of French bread. 2lb (use half t hese measures f or 1lb loaf) 1.5lb W a ter 310ml Strong w hite flour 560g Salt 2 tsp Dried M ilk (optional) 2 tbsp Sugar 2 tbsp Dried sache t yeast 2 1/2tsp W a ter[...]

Page 25 Home Bakery 2001 ABM10 rev.0 MILK LOAF In this recipe milk is used in place of the water. W e do not recommen d that you use the delay ti mer for this reci pe as the ing redients may spoil be f ore the process star ts. 2lb (use half t hese measures f or 1lb loaf) 1.5lb Milk 310ml Strong w hite flour 560g Salt 2 tsp Dried M ilk (optional) 2 [...]

Page 26 Home Bakery 2001 ABM10 rev.0 ITALIAN STYLE BRE A D One of the most popul ar savour y bread recipes! T his recipe requi res ingredi ents to be added part way throug h the program me. W henev er heavier ing redients are call ed for such as chopped n uts or dried frui t etc, it is best to add these par t way throug h the second kneading step. [...]

Page 27 Home Bakery 2001 ABM10 rev.0 CINNAMON & RAISIN BREAD This reci pe also requir es ingredients to be a dded part w ay through th e programme. S ee previ ous recipe for det ails. 2lb (use half t hese measures f or 1lb loaf) 1.5lb W ater 310m l Strong w hite flour 560g Salt 2 tsp Dried M ilk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar 2 tbsp [...]

Page 28 Home Bakery 2001 ABM10 rev.0 SODA BREAD A non-y east bread per fect for the UL T RA FAS T progr ammes but you can use the CAKE progr amme too if you wish. Add the follow ing to the brea d pan: 350g w hite plain flour 350g pl ain wholemeal flour 2 tsp Bicarbon ate of soda 1 tsp Salt 450ml buttermilk Set mac hine to ULTRA FAS T 2 programme. F[...]

Page 29 Home Bakery 2001 ABM10 rev.0 BASIC BROWN LOAF 2lb (use half t hese measures f or 1lb loaf) 1.5lb W ater 320ml Strong bro wn flour 560g Salt 2 tsp Dried Mi lk (option al) 2 tbsp Butter/Oil 3 tbsp Sugar (brown is be st) 3 tbsp Dried sach et yeast 2 1/2tsp W ater 270ml Strong white flo ur 460g Salt 2 tsp Dried Mi lk (option al) 2 tbsp Butter/O[...]

Page 30 Home Bakery 2001 ABM10 rev.0 GRANARY LOAF 2lb 1.5lb W a ter 310ml Granary f lo ur 560g Salt 2 tsp Dried M ilk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar 2 tbsp Dried sache t yeast 2 1/2tsp W a ter 260ml Granary f lo ur 460g Salt 2 tsp Dried M ilk (optional) 2 tbsp Butter/Oil 2 tbsp Sugar 2 tbs p Dried sache t yeast 2 1/2tsp Use the BASIC ( 1[...]

Page 31 Home Bakery 2001 ABM10 rev.0 CAKES If you w ant to use small er quantities tha n those show n here, you ma y need to stop t he bake step early. If usin g a cake mix y ou should use a MIN IMUM of 4 00g. Use t he CAKE programm e for all the r e cipes on this pag e. Check t he crust colour o f the cake after 50 minutes a nd press the STAR T /S[...]

Page 32 Home Bakery 2001 ABM10 rev.0 BREAD D O UGH The dough m o des will perform the kneadi ng some of the rising steps for you. W h en the dough is r eady you per form the fi nal risi ng outside the machine and bake in a conv entional oven. PIZZA BASE Makes 2 x 12” bases Water 240ml Strong w hite flour 460g Oliv e oil 2 tbsp Strong w holemeal f[...]

Page 33 Home Bakery 2001 ABM10 rev.0 BAGELS Add ingredi ents to pan as per basi c whi te bread recipe. You can s ubstitute up to hal f the whit e flour for w holemeal or br own i f you wish. Sel ect DOU GH (8). W hen th e process is complete proce ed as follows: Cut the doug h into 15- 20 equal pi eces an d roll into ball s. Make a 1” (2.5cm) h o[...]

Page 34 Home Bakery 2001 ABM10 rev.0 BREAD MI XES The ABM 10 has a progr amme, w hich has be en specially developed to get t he best out of the increasi ng number of bread mixes now av ailable in superma rkets. The method is simple: Follow the instructions on t he back of the packet a nd select t he BREAD MIX (11) progr amme. One thing to consider [...]

Page 35 Home Bakery 2001 ABM10 rev.0 JAM The ABM10 makes excell ent jam! How ever, please remem ber to be extr a careful when handling the hot jam. Fresh straw berries (or just ab out any fruit) 440g Sugar ( caster or g ranulated) 630g Pectin (av ailable i n packets in super markets) 1 x 13g sachet. Method: Either crush t he fruit manu ally or use [...]

Page 36 Home Bakery 2001 ABM10 rev.0 WHEAT/GL UTEN/DAIRY FREE BR EAD The Prima Home Bake ry is not co nfined to w heat or y east based bre ad. As mention ed earlier wheat – oats – r ye and barl ey all contain GLUTEN and m any peo ple are intoler ant to these fl ours. W e would l ike to thank BARBARA’S KITC HEN for supplying us with the follow[...]

Page 37 Home Bakery 2001 ABM10 rev.0 Making your o w n bulk s upply of flour This is how to make up a bulk supply of the fl ours that Barbara ch ose to use in her recipes. Any combin ation of gluten f r ee flours allow ed for your ow n intolerance ca n be used – but results will vary. Please keep you r f lo ur in the freezer/refrige rator. The fl[...]

Page 38 Home Bakery 2001 ABM10 rev.0 1 ½ LB WHITE-BROW N LO AF RECI PE USING DRIED MILK © USIN G A MERICA N MEA SURING C UPS A ND SPOONS ALL INGREDIENTS A T RO OM TEMP -DO NOT USE A DELAYED PROGR AMME DRY INGREDIE NTS 2 cups white rice flour ½ cup potato starch flour ½ cup tapioca starch flour 1 tbs x anthan gum ½ tsp crushed sea salt ½ cup p[...]

Page 39 Home Bakery 2001 ABM10 rev.0 W/G + can be Dairy Free 1 ½ L B WHIT E-BR OWN LOA F RECIP E USING LIQUID MILK © USIN G A MERICA N MEA SURING C UPS A ND SPOONS ALL INGREDIENTS A T ROOM TEMP- DO NO T USE A DELAYED PROGR A MM E DRY INGRED IENTS 2 ½ cups wh ite rice flo ur ½ cup potato s tarch flour ½ cup t apioca starch flour 1 tbs xanthan g[...]

Page 40 Home Bakery 2001 ABM10 rev.0 W/G + c an be da iry free 2-2 ½ LB WH ITE-BR OWN LOA F RECIPE USIN G LIQUID MILK © USING AMERICAN MEASURI NG CUPS AND SPOONS A LL INGRED IENT S AT ROO M TE MP-DO N OT USE A DELAY ED PROGRA MME DRY INGREDIE NTS 2 + 1/3 cups white rice f lour ½ cup potato starch f l our ½ cup tapioca starch f lour 1/3 cup extr[...]

Page 41 Home Bakery 2001 ABM10 rev.0 FITTING OF 3 PIN PLUG WARNING: THIS APPLIANCE MUST BE E ARTHED IMPORTANT: The w ires in this mains lead are colour ed in accordanc e with the follow ing code: Green and Yellow: - Earth Blue: - Neutral Brow n: - Live UNITED KINGDOM: FITTING OF A 13A FUSED PLUG As the colours o f the w ires in the mains lead of th[...]

Page 42 Home Ba kery 2001 ABM10 rev.0 ~~~~~ Warranty ~~~~~ This prod uct is guarant eed for 12 mon ths from the date of purchase w hen the appliance is used solel y for do mestic purpos es. For commer cial use t he prod uct is guarante ed for 90 days from t he date of p u rchase. The guaran tee is vali d against mech anical or electri cal defects i[...]

Page 43 Home Ba kery 2001 ABM10 rev.0 © Copyr ight 2002 Prim a Internati onal Plc. All rights reserv ed.[...]