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Instructions for Use
How to measure ingredients
One of the important steps for making good bread is to use the exact measure of ingredients. Always use a measuring
cup or measuring spoon to obtain the exact amount.
n Any liquid should be measured with the measuring cup provided. Observe the level of the measuring cup at
eye level. When measuring cooking oil or other ingredients, clean and dry the measuring cup thoroughly
before measuring any other ingredients.
n Dry measuring must be done by gently spooning ingredients into the measuring cup and then once lled, levelling
off with a knife. Scooping or tapping a measuring cup with more than is required could affect the recipe.
When measuring small amounts of dry ingredients, the measuring spoon must be used. Measurements must be
level not heaped as this could affect the recipe.
Loading ingredients
Ensure ingredients are put into the bread maker in the exact order given in the recipe, for example:
n First, liquid ingredients – room temperature
n Second, dry ingredients
n Last, yeast – yeast must be separate from wet ingredients. Create a small hole in the dry ingredients
using your nger or a spoon, and place yeast within the hole. Ensure the yeast is active.
n Ensure all ingredients are at room temperature, unless otherwise stated (i.e. between 24ºC to 32ºC.
Temperature too cool or too warm can affect the way the bread rises and bakes.
N.B. Water should not be warm, or it will affect rising.
Yeast/ Baking Powder or Baking Soda
Dry Ingredients
Water or Liquids
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