Prima ABM 7 Instruction Manual

[Page 1] Prima ABM 7

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

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page 2 Home Bakery Use your loaf! Use your loaf!Use your loaf! Use your loaf! Please read the instructions Please read the instructionsPlease read the instructions Please read the instructions START HERE START HERESTART HERE S...

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page 3 Home Bakery PLEASE KEEP THE BOX AND PACKAGING THE PACKAGING IS SPECIALLY DESIGNED TO TRANSPORT THE APPLIANCE SAFELY. IF YOU EVER NEED TO RETURN THE UNIT FOR A SERVICE IN THE FUTURE THERE IS A GOOD CHANCE IT WILL ARRIVE DAMAGED IF ANY ...

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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...

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page 5 Home Bakery • •• • ABOUT BREAD MAKERS 2 With the continued success of the Prima Home Bakery it is nice to know that technology is actually helping to preserve the art of home bread making for generations to c...

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page 6 Home Bakery • •• • INGREDIENTS 3 The most important part of the bread making process is the wise selection of ingredients. You and your Prima Home Bakery will produce outstanding results with the right ingre...

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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 ...

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page 8 Home Bakery • SALT 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 th...

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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 chees...

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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 the controls. When you unpack your Home Bakery you should have the following items...

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page 11 Home Bakery • •• • THE CONTROLS 16 1. START/STOP button. Starts the programme (of course). To stop the programme part way through you need to press and hold this button for 3 seconds. After whic...

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page 12 Home Bakery • •• • LET’S PRESS SOME BUTTONS! 17 Connect the machine to the mains for the first time & see the following display: This indicates that the BASIC programme (1) for the 2LB loaf at ...

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page 13 Home Bakery • •• • THE PROGRAMMES 17 Please see below a summary of all the other modes/programmes. DISPLAY FUNCTION 1. BASIC. This is the programme shown when the machine is first switc...

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page 14 Home Bakery • •• • PROGRAMMES cont. 17 DISPLAY FUNCTION 6. CAKE. Programme for making cakes. Note: The crust colour control is available in this mode. 7. DOUGH. Performs all the step...

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Page 15 Home Bakery CYCLE CHART FOR MODEL ABM7 – all figures in hours/minutes BASIC QUICK FRENCH RAPID W/WHEAT CAKE DOUGH BAKE JAM BREADMIX 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...

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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 programme the timer so the loaf is ready w...

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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 abou...

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Page 19 Home Bakery Tip: When measuring the water and the flour it is a good idea to check your measurement twice to make sure you are adding the right amount. Model illustrated is ABM6. • •• • METHOD 20.1 ...

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Page 20 Home Bakery • METHOD cont. 20.1 10. PLACE THE BREADPAN INTO THE MACHINE & ENSURE IT LOCKS FIRMLY INTO PLACE. 11. CLOSE THE LID & SELECT BASIC MODE (1) IF YOU’VE JUST SWITCHED ON THE MACH...

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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. If not then the following information should help you identify what went...

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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 with...

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Page 23 Home Bakery • CLEANING 23 Bread Pan & Kneading Blades The most important thing when cleaning your Home Bakery is to keep the non-stick coating of the bread pan and kneading blades in good orde...

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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 also obtain XANTHAN GUM fr...

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Page 25 Home Bakery Home Bakery Home BakeryHome Bakery Home Bakery Recipes RecipesRecipes Recipes ABM7 BASIC WHITE BREAD 2lb (use half these measures for 1lb loaf) 1.5lb Water 310ml Strong white flour 560g Salt...

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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 these measures for 1lb loaf) 1.5lb Water 310ml Strong white...

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Page 27 Home Bakery MILK LOAF In this recipe milk is used in place of the water. We do not recommend that you use the delay timer for this recipe as the ingredients may spoil before the process starts. 2lb (use half these measures for 1...

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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 f...

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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 these measures for 1lb loaf) 1.5lb Water 310ml ...

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Page 30 Home Bakery SODA BREAD A non-yeast bread perfect for the RAPID programme 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 Bicarbona...

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Page 31 Home Bakery BASIC BROWN LOAF 2lb (use half these measures for 1lb loaf) 1.5lb Water 320ml Strong brown flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar (...

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Page 32 Home Bakery GRANARY LOAF 3lb 2.5lb Water 310ml Granary flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar 2 tbsp Dried sachet yeas...

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Page 33 Home Bakery CAKES If you want to use smaller quantities than those shown here, you may 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....

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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 outside the machine and bake in a conventional oven. PIZZA BASE Makes...

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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 wholemeal or brown if you wish. Select DOUGH (7). When the process is complete proceed as follows: Cut ...

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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 the 8 croissants on a ba...

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Page 37 Home Bakery JAM The ABM7 makes excellent jam! However, please remember to be extra careful when handling the hot jam. Fresh strawberries (or just about any fruit) 440g Sugar (caster or granulated) 630g Pectin (available i...

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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 f...

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Page 39 Home Bakery Making your own bulk supply of flour This is how to make up a bulk supply of the flours that Barbara chose to use in her recipes. Any combination of gluten free flours allowed for your own intolerance can be used – bu...

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Page 40 Home Bakery 2.5 lb WHITE/BROWN LOAF RECIPE Gently mix together 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 starch or...

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Page 41 Home Bakery 3lb WHITE-BROWN LOAF Dry ingredients Gently mix together in a bowl first – except the yeast 5 cups white rice flour 1 cup potato starch flour 1 cup tapioca starch flour (cassava) 1 cup extra potato ...

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Page 42 Home Bakery Apricot and almond bread Dry ingredients Mix together in a bowl first except the yeast 2 cups white rice flour ½ cup tapioca starch flour ½ cup potato starch flour 2 tsp xanthan gum 1½ tsp gluten-free...

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Page 43 Home Bakery Banana and nut bread Dry ingredients 2 cups white rice flour 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) ...

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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 mix...

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Page 45 Home Bakery Ploughman’s loaf Dry ingredients Mix together in a bowl first except the yeast 2 cups white rice flour ½ tapioca starch flour ½ potato starch flour 2½ tsp xanthan gum 1 tsp salt ½ cup allowed powder...

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Page 46 Home Bakery Spiced apple loaf Dry ingredients 2 cups white rice flour 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 ...