Sheffield PLA0532 User manual

Instruction Manual

Bread Maker

MODEL: PLA0532

IMPORTANT SAFETY INSTRUCTIONS

1. Carefully read this manual before using this appliance

2. Before use, check that the voltage of wall outlet corresponds to the one shown on the rating plate.

3. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or

is dropped or damaged in any manner. Return the appliance to manufacturer or the nearest

authorized service agent for examination, repair, electrical or mechanical adjustment.

4. Do not touch hot surfaces. Use handles or knobs.

5. To protect against electric shock do not immerse cord, plug, or housing in water or other liquid.

6. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.

7. Do not let cord hang over edge of table or hot surface.

8. The use of accessory attachments not recommended by the manufacturer may cause injuries.

9. This appliance is not intended for used by persons (including children) with reduced physical,

sensory or mental capabilities, or lack of experience and knowledge, unless they have been given

supervision or instruction concerning use of the appliances by a person responsible for their safety.

10. Children should be supervised to ensure that they do not play with the appliance.

11. Do not place on or near a hot gas or electric burner, or in a heated oven.

12. Extreme caution when moving an appliance containing hot oil or other hot liquids.

13. Do not touch any moving or spinning parts of the machine when baking.

14. Never switch on the appliance without properly placed bread pan filled ingredients.

15. Never beat the bread pan on the top or edge to remove the bread, this may damage the pan.

16. Metal foils or other materials must not be inserted into the appliance as this can give rise to the

risk of a fire or short circuit.

17. Never cover the appliance with a towel or any other material, as heat and steam must be able to

escape freely. A fire can be caused if it is covered by or comes into contact with combustible material.

18. Always turn any control to OFF, then remove plug from wall outlet.

19. Do not operate the appliance for other than its intended use.

20. Do not use outdoors.

21. The appliance is not intended to be operated by means of an external timer or separate

remote-control system.

22. This appliance is intended to be used in household and similar applications such as:

• staff kitchen areas in shops, offices and other working environments;

• farm houses;

• by clients in hotels, motels and other residential type environments;

• bed and breakfast type environments

24．Do not operate the unit without bread pan placed in the chamber to avoid damaging the

appliance.

Keep this manual with the appliance. If the appliance is to be used by a third party, this instruction

manual must be supplied with it.

The safety instructions do not by themselves eliminate any danger completely and proper accident

prevention measures must always be used. No liability can be accepted for any damage caused by

non-compliance with these instructions or any other improper use or mishandling.

KNOW YOUR BREAD MAKER (Product may be subject to change without prior notice)

CONTROL PANEL

After power-up

When the bread maker is plugged into the power supply, a beep will be heard and “13:00” will

be displayed. The colon (:) between the “3” and “00” will not flash and “1” is the default

program. The arrows will point to 1000g and MEDIUM as they are the default settings.

1. Control Panel Display

It will display the following items:

1. Selected loaf size

(700g, 1000g)

2. The remaining baking time.

3. The selected bread brownness

(Light → Medium → Dark)

4. The selected program number

2. Start/Stop

To start and stop the selected baking program.

To start a program, press the “START/STOP” button once. A short beep will be heard and

the colon in the time display begins to flash and the program starts.

To stop the program, press the “START/STOP” button for more than 2 seconds and a beep

will be heard denoting that the program has been stopped.

Note: Do not press the START/STOP button, if you only want to check the state of your bread.

Check the bread through viewing window.

3. Delay Timer

This bread maker has a timer delay function that allows it to automatically turn on at a later

time. Use the “TIME+” and “TIME-” buttons to set your desired end time for baking. The

maximum delayed time is up to 13 hours.

The steps for setting the delay function are as follows:

1) Select a program including menu, colour and loaf size.

2) Set the delay timer. Press the “TIME+” button once, the end time will be delayed 10

minutes. And if the “TIME+” button is pressed down continuously, the delayed time will

increase rapidly. If you have overshot, you can correct it by pressing the “TIME-” button.

Suppose it is 8 a.m. now and you would like fresh bread after 7 hours 15 minutes at 3.15 p.m.

First select your desired program, then press the “TIME+” and “TIME-” buttons until 7:15

appears on the display.

Note: the “6 ULTRA FAST-I”, “7 ULTRA FAST-II” and “9 JAM” programs do not have delay

function.

3) Press START/STOP button to activate the delay program. The colon on the display flashes

and the program time starts to run.

Note：Do not use the timer function when working with easy spoiling ingredients such as eggs,

milk, cream or cheese.

4. Loaf size

Select the gross weight (700g, 1000g). Press the button to choose your desired gross weight,

see the mark beneath it for reference.

Note: The program 4, 6, 7, 8, 9, 10 and 12 cannot adjust the loaf size.

5. Menu

You can select the desired program by pressing the MENU button. The corresponding program

number is showed on the display. The baking time depends on the selected program

combinations. This bread maker has the following 12 programs:

Baking program 1: Basic

For white and mixed breads that mainly consists of wheat flour or rye flour. The bread has a

compact consistency. You can adjust the bread brownness by setting the COLOUR button.

Baking program 2: French

For light breads made from fine flour. Normally this bread is fluffy and has a crispy crust. This

is not suitable for baking recipes requiring butter, margarine or milk.

Baking program 3: Whole Wheat

For breads with heavy varieties of flour that require a longer phase of kneading and rising (for

example, whole wheat flour and rye flour). The bread will be more compact and heavy.

Baking program 4: Quick

Kneads, rises and bakes the loaf in less time than Basic setting. The bread baked on this

setting is usually smaller with a dense texture.

Baking program 5: Sweet

For breads with additives such as fruit juices, grated coconut, raisins, dry fruits, chocolate or

added sugar. Due to a longer phase of rising, the bread will be light and airy.

Baking program 6: Ultra fast-I: kneading, rising and baking 700g loaf in the shortest time.

Usually the bread made is smaller and rougher than that made with Quick program.

Baking program 7: Ultra fast-II: the same as above, but applicable for 1000g loaf.

Baking Program 8: Dough

Preparing the yeast dough for buns, pizza or plaits. There is no baking in this program.

Program 9: Jam

For making jams.

Baking program 10: Cake

Kneading, rise and baking, but rise with soda or baking powder.

Baking program 11: Sandwich:

For baking light texture bread with a thinner crust.

Program 12: Bake

For additional baking of breads that are too light or not baked through. In this program there

is no kneading or resting.

6. Colour

Select the bread brownness (Light → Medium → Dark). Press the COLOR button to select

your desired setting. The baking time changes depending on the selected bread brownness.

The programs 8, 9, 10, 11, and 12 cannot select the colour setting.

KEEP WARM

Bread can be automatically kept warm for 1 hour after baking. During keep warm, if you

would like to take the bread out, switch the program off by pressing the START/STOP

button.

MEMORY

If the power supply has been interrupted during operating, the process of making bread will

be continued automatically within 20 minutes, even without pressing “START/STOP” button.

If the interruption time is longer than 20 minutes and the display shows the initial default

setting, then you must discard the ingredients in the bread pan and add new ingredients into

the bread pan then the bread maker must be restarted. If the dough has not entered the

rising phase when the power supply is interrupted, you can press the “START/STOP” button

directly to continue the program from the beginning.

ENVIRONMENT

The machine may work well in a wide range of temperatures, but there may be some

difference in loaf size between a very warm room and a very cold room. We suggest that the

room temperature should be within the range of 15℃ to 34℃.

WARNING DISPLAY

1. If the display shows “HHH” after you have pressed START/STOP button, it means that the

temperature inside the bread pan is too high. You should stop the program and unplug from

the power outlet immediately. Then open the lid and let the machine cool down completely

before using again (except the program of BAKE and JAM). If the display shows “LLL” after the

program has been started, it means that the temperature inside of bread pan is too low. You

should place the bread maker into an environment of higher temperature for use (except the

program of BAKE and JAM).

FOR THE FIRST USE

The appliance may emit a little smoke and a characteristic smell when you turn it on for the

first time. This is normal and will soon stop. Make sure the appliance has sufficient ventilation.

1. Please check that all parts and accessories are complete and free of damage.

2. Clean all the parts according to the section“CLEANING AND MAINTENANCE”.

3. Set the bread maker on BAKE mode and bake empty for about 10 minutes. Then let it cool

down and clean all the detached parts again.

4. Dry all parts thoroughly and assemble them; the appliance is ready for using.

HOW TO MAKE BREAD

1. Turn the bread pan anticlockwise then pull it out of the appliance.

2. Push the kneading paddle into the drive shaft in the bread pan. Make sure it is firmly fixed

in place.

3. Put the ingredients into the bread pan in required sequence. First add the liquids, sugar &

salt, then the flour and finally the yeast.

Note: Make sure that yeast does not come into contact with salt or liquids.

4. Put the bread pan into the appliance and fix the bread pan into the appliance firmly by

turning it clockwise.

5. Close the top lid.

6. Plug the power plug into the socket. A beep will be heard and the display will indicate the

program number and the duration of the normal program 1.

7. Select your program with the MENU button.

8. Select the colour of your bread with the COLOR button.

Note: For programs 8, 9, 10, 11 and 12 the baking colour cannot be changed.

9. If necessary, set the delay timer by “TIME+” and “TIME-” buttons.

Note: The delay function is not available for program 6, 7, 9.

10. Press the START/STOP button to start working.

11. Once the process has finished, there will be ten beeps as prompt. Turn off the appliance

by pressing the START/STOP button for more than 2 seconds. If you are out of the room

or have not pressed START/STOP button at the end of operation, the bread will be kept

warm automatically for 1 hour. When keep warm is finished, 10 beeps will be heard.

12. Unplug the power supply before opening the top lid. Open the top lid using oven mitts.

13. Let the bread pan cool down before removing the bread. Then use a non-stick spatula to

gently loosen the sides of the bread from the pan.

14. Turn the bread pan upside down onto a wire cooling rack or clean cooking surface and

gently shake until bread falls out.

15. Allow the bread to cool for about 20 minutes before slicing. It is recommended slicing

bread with an electric cutter. Slicing with a fruit knife or kitchen knife is not recommended

as the bread may be subject to deformation.

16. When finished using the appliance or when not in use, unplug the power cord from the

power supply.

Note: Before slicing the loaf, use the hook to remove the kneading paddle out of the loaf.

CAUTION The loaf is hot; never remove the kneading paddle with your hand.

Note: If bread is to be stored, seal in a plastic bag or air tight container. Bread can be stored

for about three days under room temperature. If you want to store it for longer time, place it

in the refrigerator, storage time is ten days at most. As homemade bread does not have

preservatives, storage time maybe less than that commercially made bread.

CLEANING AND MAINTENANCE

Disconnect the machine from the power outlet and let it cool down before cleaning.

1. Bread pan: remove the bread pan by turning it anticlockwise, wipe inside and outside of

bread pan with a damp cloth, do not use any abrasive agents to protect the non-stick

coating. The bread pan must be dried completely before installation.

2. Kneading paddle: If the kneading paddle is difficult to remove from the bread, use the hook.

Also wipe the paddle carefully with a damp cloth. Both the bread pan and kneading paddle

are dishwasher safe components.

3. Housing and top lid: gently wipe the outer surface of housing and the top lid with a wet

cloth. Do not use any abrasive cleaner or solvent, as this will damage the surface. Never

immerse the housing into water for cleaning.

4. Before the bread maker is packed for storage, ensure that it has completely cooled down, is

clean and dry and that the lid is closed.

INTRODUCTION OF BREAD INGREDIENTS

1. Bread flour

Bread flour is a kind of high-gluten flour, also called as high-protein flour containing high

protein, which has good flexibility and can prevent loaf from being sunken during rising. As

typically the content of its gluten is higher than that in plain flour, it can be used for making

loaves having a large size and good inner fiber texture. Bread flour is the most important

ingredient to make a loaf.

2. Plain flour

Plain flour is a blend of refined soft and hard wheat, and especially applicable to make quick

bread or cake.

3. Whole-wheat flour

Whole-wheat flour, which is ground from whole wheat, contains bran and wheat germ. It is

heavier and richer in nutrition than plain flour. Usually the bread made of whole wheat flour

is smaller in size, so in many recipes the whole wheat flour and bread flour are combined in

order to achieve best results.

4. Black wheat flour

Black wheat flour, also named as“rough flour”, is a kind of high fiber flour similar to

whole-wheat flour. To obtain the larger size of bread during rising, it should be used in

combination with a high proportion of bread flour.

5. Cake powder

Cake powder, which is ground from soft wheat or low-protein wheat, is specially used for

making cake.

6. Corn flour and oatmeal flour

Corn flour and oat flour are ground from corn and oatmeal respectively, both of which are

the ingredients of making rough bread in order to enhance the flavor and texture.

7. Sugar

Sugar is very important for crust colour and flavor of bread. It also helps to ferment bread.

Usually white sugar is used, however brown sugar, powder sugar or cotton sugar may be

used for special purposes.

8. Yeast

The purpose of yeast is to ferment dough by producing carbon dioxide that expands the

bread and then softens inner fiber texture, however fast breeding of yeast needs

carbohydrate in sugar and flour as nutriment. Usually there are three types of yeast: fresh

yeast, active dry yeast and instant yeast. Instant yeast is used more frequently, traditional

active dry yeast may be used to obtain a better fermentation effect, but instant yeast

operates faster than active dry yeast. Conversion relation between instant yeast and active

dry yeast is as follows:

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 yeast

Moreover, yeast shall be stored in refrigerator as it may be killed at high temperatures.

Before using yeast ensure that it is fresh by checking the expiration date. Store it back in

the refrigerator as soon as possible after each use. Usually bread or dough, which fails to

rise, is due to stale yeast being used.

The ways described below will check whether your yeast is fresh and active or not.

（1）Pour 1/2 cup warm water (45-50

0

C) into a measuring cup

（2）Add 1 tsp. white sugar into the cup and stir, then sprinkle 2tsp. yeast over the water.

（3）Put the measuring cup in a warm place for about 10min. Do not stir the water.

（4）The froth generated by yeast shall come up to 1-cup mark, otherwise the yeast may be

stale or inactive.

9. Salt

Salt is necessary to improve bread flavor and crust colour. But salt can also restrain yeast

from rising. Never use too much salt in a recipe. If you don't want to use salt, omit it, but

bread would be a bit larger.

10. Egg

Eggs add richness and a soft texture to bread dough and cakes.

11. Grease, butter and vegetable oil

Grease is helpful to make bread softer and prolong storage life. Butter should be melted or

chopped to small particles prior to use so that it can be stirred evenly.

12. Baking powder

Baking powder is a raising agent mainly used in making the Ultra Fast bread and cakes. It

does not require fermentation time before baking as the chemical reaction works during

baking process.

13. Soda

The same as above, it can also be used in combination with baking powder.

14. Water and other liquids

Water is indispensable ingredient for making bread. Generally, water temperature between

20

0

C and 25

0

C is ideal. But for making Ultra Fast bread, the water temperature should be

within 45-50

0

C in order to enhance fermentation rate. The water may also be replaced by

fresh milk, or water mixed with 2% milk powder, which may enhance bread flavor and

improve crust colour. Some recipes call for juices (such as apple juice, orange juice, lemon

juice and etc.) in order to add flavor to the bread.

INGREDIENT MEASUREMENT

An important step for making good bread is to measure ingredients accurately.

It is recommended to us a measuring cup or measuring spoon to obtain an accurate

measurement, otherwise the bread will be largely influenced.

IMPORTANT: Do not exceed the maximum flour and raising agent quantities specified in the

recipes supplied.

1. Liquid ingredient measurement

Water, fresh milk or similar liquids should be measured with a measuring cup.

When reading amount, the measuring cup shall be placed on a horizontal flat surface and

keep at eye level, the liquid level line must be aligned with the mark of measurement.

Before measuring oil or other ingredients, clean the measuring cup thoroughly.

2. Dry ingredient measurement

Dry ingredient should be kept in natural loose condition and measured with measuring

spoon or cup, dry measuring should be done by gently spooning ingredients into the

measuring cup and once filled, level off with knife to ensure accurate measurement.

3. Add-ingredient sequence

Usually ingredients shall be added according to the following sequence: liquid ingredients,

eggs, salt and milk powder etc. When adding flour, liquids shall not contact it completely

and the yeast shall be placed on the dry flour. Pay special attention that yeast does not

come in contact with salt. If the machine is provided with auto add-ingredient function, fruit

ingredients shall be added only after beep sound is heard to prompt you. In addition, when

you use timer delay function, never make bread that contains perishable ingredients such

as eggs or fruit.

TROUBLE SHOOTING GUIDE

No.

Problem Cause Solution

1

Smoke from

ventilation holes

when baking

Some ingredients may adhere

to or near the heating

element. Before first use, oil

may remain on the surface of

the heatin

g

element

Unplug the bread maker and

clean the heating element, but

be careful not to burn

yourself, during the first use,

dry operate and open the lid.

2

Bread bottom crust

is too thick

Bread left in the bread pan on

keep warm for too long so that

too much moisture is lost.

Take bread out sooner without

using keep warm function.

3

It is very difficult to

take bread out

Kneading paddle adheres

tightly to the shaft in bread

pan

A

fter taking bread out, put hot

water into bread pan and

immerse kneading paddle for

10 minutes, then take them

out and clean.

4

Blended ingredients

not evenly

dispersed and

uneven baking

1. The selected program menu

is inappropriate

Select the proper program

menu

2. During operating, the cover

is opened several times and

bread is dry, no brown crust

colour

Don’t open cover after the last

rise

3. Blend resistance is too high

so that kneader almost can’t

rotate and stir adequately

Check kneade

r

hole, then take

bread pan out and operate

without load, if not normal,

contact the authorized service

facility.

5

Display “H:HH”

after press

“START/STOP”

button

The temperature in bread

maker is too high to make

bread.

Press “START/STOP” button

and unplug bread maker, then

take bread pan out and open

cover until the bread maker

cools down

6

Hear the motor

noises but dough

isn’t blended

Bread pan is not fixed properly

or dough is too much to be

blended

Check whether bread pan is

fixed properly and dough is

made according to recipe and

the ingredients are weighed

accurately

7

Bread size is so

large as to push up

top lid

Too much yeast, flour or water.

Environment temperature is

too high

Check the above factors and

reduce accordingly.

8

Bread size is too

small or bread has

no risen

No yeast or not enough yeast.

Yeast may have a poor activity.

Water temperature too high.

Yeast is mixed with salt.

Check the amount and

performance of yeast,

Increase temperature. Avoid

contacting yeast with salt

9

Dough is so large to

overflow bread pan

T

he amount of liquids is so

much as to make dough soft

and yeast is also excessive.

Reduce the amount of liquids

and improve dough rigidity

10

Bread collapses in

the middle parts

when baking dough

1. The flour is not strong

powder and can’t make dough

rise

Use bread flour or strong

powder

2.

Y

east rate is too rapid or

yeast temperature is too high

Use yeast at room

temperature

3. Water is so excessive that

makes the dough too wet and

soft.

Adjust water on recipe

11

Bread weight is

very large and too

dense

1. Too much flour or not

enough water

Reduce flour or increase water

2. Too many fruit ingredients

or too much whole wheat flour

R

educe the amount of

corresponding ingredients and

increase yeast

12

Middle parts are

hollow after cutting

bread

1. Excessive wate

r

, yeast or no

salt

R

educe water or yeast and

check salt

2. Water temperature is too

high

Check water temperature

13

Bread surface is

adhered to dry

powder

1.there is strong glutinosity

ingredients in bread such as

butter and bananas etc.

Do not add strong glutinosity

ingredients into bread.

2. Not stirred adequately or

short of water

Check water and mechanism

of bread maker

14

Crust is too thick

and baking colour is

too dark when

making cakes or

food with high level

of sugar

Different recipes or

ingredients have great effect

on making bread, baking

colour will become very dark

because of high levels of sugar

Press START/STOP button to

interrupt the program 5-10

min before intended finishing

time. Before removing the

bread or cake keep in bread

pan for about 20 minutes with

cover closed

RECIPES

The following recipes are for reference only, you may adjust them depending on ingredients,

own taste and experiments. Do not exceed the maximum flour and raising agent quantities

specified in the recipes supplied. Maximum flour quantity for this appliance is 550g, maximum

dry yeast quantity for this appliance is 4 teaspoons.

BREAD MAKER COOKBOOK

1 CUP = 250 ml

1 tablespoon = 3 teaspoons

1 tablespoon = 15ml

1 teaspoon = 5ml

1 Packet Dry yeast = 8g

1. WHITE BREAD 5. TRADITIONAL WHITE BREAD

LOAF SIZE 1.5LB 2.0LB LOAF SIZE 1.5LB 2.0LB

Water 250ml 300ml Water 250ml 330m

Salt 1.5 tsp 2 tsp Margarine or butter 1tbsp 1 1/2tbsp

Sugar 2 tbsp 2.5 tbsp Salt 1tsp 1 3/4 tsp

Durum wheat semolina 120g 150g Dry milk 1 1/2 tbsp 2tbsp

Bread flour 270g 350g Sugar 1 1/2tbsp 2 tbsp

Dry Yeast 1 1/4tsp 1 1/2 tsp Bread flour 450g 520g

Oil 2tbsp 2 1/2tbsp Dry yeast 1 1/4tsp 1 1/2 tsp

Program: FRENCH Program: BASIC

2. NUT & RAISIN BREAD 6. ITALIAN WHITE BREAD

Tip: Add the raisins and nuts after the acoustic signal

during the second kneading phase.

LOAF SIZE 1.5LB 2.0LB

LOAF SIZE 1.5LB 2.0LB Water 220ml 280ml

Water or milk 250ml 330ml Salt 1tsp 1tsp

Margarine or butter 2tbsp 21/2tbsp Margarine or butter 2 1/2tbsp 3tbsp

Salt 1

1

/2 tsp 2 tsp Sugar 2 1/2 tsp 3 tsp

Sugar 2 tbsp 2 1/2tbsp Bread flour 300g 400g

Bread flour 450g 520g Corn semolina 80g 100g

Dry yeast 1 1/5tsp 1 1/2tsp Dry yeast 1 1/2tsp 1 3/4tsp

Raisins 50g 75g

Program: SANDWICH

Crushed walnuts 30g 40g

Program: BASIC

3. COARSE WHITE BREAD 7. SWEET BREAD

LOAF SIZE 1.5LB 2.0LB LOAF SIZE 1.5LB 2.0LB

Milk 280gml 330ml Fresh milk 210ml 230ml

Margarine or butter 1 1/2tbsp 2tbsp Margarine or butter 11/2tbsp 2tbsp

Salt 1 tsp 1tsp Eggs 1 2

Sugar 2 tbsp 3tbsp Salt 1 tsp 1tsp

Coarse Bread flour 380g 510g Honey 1

1

/2 tbsp 2tbsp

Dry yeast 1 tsp 1tsp Sugar 3 tbsp 4tbsp

Program: BASIC Bread flour 450g 520g

Dry yeast 1 tsp 1 1/4tsp

Program: SWEET

4. WHOLEMEAL BREAD 8. POTATO BREAD

LOAF SIZE 1.5LB 2.0LB LOAF SIZE 1.5LB 2.0LB

Water 250ml 320ml Water or Milk 170ml 230ml

Margarine or butter 11 /2tbsp 2tbsp Margarine or butter 1 1/2 tbsp 2tbsp

Salt 1 tsp 1 tsp Eggs 1 1

Sugar 1 tsp 1 tsp Mashed boiled potatoes 120g 150g

Bread flour 200g 260g Salt 1 tsp 1 1/2 tsp

Wheat wholemeal flour 200g 260g Sugar 2 tbsp 3 tbsp

Dry yeast 1tsp 1 1/4tsp Bread flour 380g 460g

Program: WHOLE-WHEAT Dry yeast 1tsp 1 1/4tsp

Program: BASIC

15. WHEAT BREAD

9. COARSE BREAD

LOAF SIZE 1.5LB 2.0LB

LOAF SIZE 1.5LB 2.0LB Water 150ml 220ml

Coarse flour 50g 80g Sugar 2 1/2tbsp 3tbsp

Water 240ml 310ml Salt 1 tsp 1 tsp

Salt 1tsp 1tsp Butter or Margarine 1 1/2tbsp 2tbsp

Oil 1 1/2tbsp 2tbsp Honey 1tbsp 1 1/2tbsp

Bread flour 350g 450g Egg 2 2

Sugar 3/4tbsp 1tbsp Wheat wholemeal flour 380g 500g

Dry yeast 1 1/4tsp 1 1/2tsp Dry yeast 2 1/2tsp 4tsp

Program: FRENCH Program: WHOLE WHEAT

10. IRISH SODA BREAD 16. CORN BREAD

Butter milk 220ml Milk 120ml

Eggs 2 Eggs 3

Oil 2tbsp Margarine or butter 1/3cup

All-purpose flour 500g Sugar 1/4cup

Sugar 1/2Cup Salt 1tsp

Baking soda 1tbps All-purpose flour 350g

Salt 1/2tsp Cornmeal 140g

Raisin 1Cup Baking Powder 5tsp

Program: QUICK Program: QUICK

.

11. RICE BREAD 17. FIG & WALNUT BREAD

LOAF SIZE 1.5LB 2.0LB LOAF SIZE 1.5LB 2.0LB

Rice cooking water 230ml 300ml Water 250ml 310ml

Bread flour 400g 520g Bread flour 330g 460g

Round grain rice-raw weight 35g 50g Rye flour 75g 100g

Sugar 3tsp 4tsp Salt 1tsp 1tsp

Dry yeast 0.9tsp 1 tsp Oil 1tbsp 1 1/2tbsp

Oil 1tbsp 1 1/2tbsp Finely cut dry figs 35g 50g

Program: BASIC Chopped walnuts 35g 50g

Honey 1tbsp 1

1

/2tbsp

Dry yeast 1 1/4tsp 1 1/2tsp

Program: BASIC

12. CARROT BREAD

LOAF SIZE 1.5LB 2.0LB

Water 250ml 310ml 18. CLASSIC FRENCH BREAD

Butter 1 1/2tbsp 2tbsp LOAF SIZE 1.5LB 2.0LB

Bread flour 450g 520g Water 230ml 300ml

Finely diced carrots 56g 70g Salt 1 tsp 11/3 tsp

Salt 1tsp 1tsp Sugar 3/4 tbsp 1 tbsp

Sugar 2tbsp 2 1/2tbsp Bread flour 390g 500g

Dry yeast 1tsp 1 1/4tsp Dry Yeast 11/4 tsp 1 1/2 tsp

Program: BASIC Oil 1tbsp 2tbsp

Program: FRENCH

13. ULTRA -FAST PESTO BREAD 19. CHEESE-CRACKED PEPPER BREAD

LOAF SIZE 1.5LB 2.0LB LOAF SIZE 1.5LB 2.0LB

Water, 48C or 110F (warm) 270ml 340ml Water, 48C or110F (warm) 230ml 300ml

Prepared pesto 3tbsp 1/2cup Soft goat cheese 40g 55g

Dry milk 1 1/3tbsp 2tbsp Dry milk 2tbsp 3tbsp

Sugar 1 1/3tbsp 2tbsp Salt 2/3tsp 1tsp

Salt 1/2tsp 2/3tsp Sugar 2tbsp 3tbsp

Bread flour 380g 500g Cracked black pepper 1tbsp 1 1/3 tbsp

Dry yeast 3tsp 4tsp bread flour 410g 520g

Program: ULTRA-FAST Dry yeast 3tsp 4tsp

Oil 1 1/2tbsp 2tbsp

Program: ULTRA-FAST

14. CRANBERRY WALNUT BREAD 20. RICH SWEET BREAD

LOAF SIZE 1.5LB 2.0LB LOAF SIZE 1.5LB 2.0LB

Milk 120ml 160ml Water 120ml 190ml

Eggs 2 2 Eggs 2 3

Butter oil 4tbsp 5tbsp Oil 2tbsp 3tbsp

Sugar 4tbsp 5tbsp Sugar 2tbsp 3tbsp

Salt 1

1

/2tsp 2tsp Salt 1

1

/2tsp 2tsp

Lemon peel 3/4tsp 1tsp Bread flour 400g 520g

Bread flour 380g 500g Rasins 50g 75g

Walnuts chopped 40g 60g Dry yeast 1 tsp 1 1/2tsp

Dry yeast 1 tsp 1 1/4 tsp

Program: SWEET

21. CINNAMON RAISIN NUT BREAD 22. HOLIDAY BREAD

LOAF SIZE 1.5LB 2.0LB LOAF SIZE 1.5LB 2.0LB

Water 220ml 270ml Water 100ml 120ml

Oil 2tbsp 3tbsp Milk 140ml 180ml

Cinnamon 3/4tsp 1tsp Oil 2tbsp 3tbsp

Dark brown sugar 1tbsp 1

1

/3tbsp Salt 1 1/2tsp 2tsp

Raisins 60g 80g Sugar 4tbsp 5tbsp

Nuts 60g 80g bread flour 380g 500g

Salt 1

1

/2tsp 2tsp Walnuts chopped 60g 80g

Bread flour 350g 460g Dry yeast 1 1/2tsp 1 3/4tsp

Dry yeast 1tsp 1 1/4 tsp

Program: SWEET

23. SANDWICH BREAD

LOAF SIZE 1.5LB 2.0LB

Water 220ml 300ml

Margarine or butter 1

1

/2tbsp 2tbsp

Salt 1

1

/2tsp 2tsp

Sugar 1tbsp 1 1/2tbsp

Bread flour 380g 500g

Dry yeast 1 1/4tsp 1 1/2tsp

Program: Sandwich

24. CAKE

LOAF SIZE SMALL LARGE

1．Egg 5 6

2．Sugar 8 tbsp 10 tbsp

3．Cake oil 1 1/2 tbsp 2 tbsp

4．Self-raising flour 1 1/2 cups 2 cups

5．Lemon Juice 1 1/2 tbsp 1 3/4 tbsp

6．Yeast 4/5 tsp 1 tsp

Program: CAKE

1. Add eggs and sugar in container and stir the mixture by hand mixer to produce foam. Then add cake oil and continue to stir.

2. Pour self-rising flour、Lemon Juice and Yeast to the mixture and stir evenly.

3. Pour the mixture into bread pan, then use CAKE menu to make cake.

DOUGH PREPARATION

You can easily prepare dough with the DOUGH program of your bread baking machine. The dough can be further worked and baked in your oven.

During the 2nd kneading phase add the ingredients when you hear the acoustic signal. In the Dough program there are no differences in the baking

levels. Here are a few recipes:

French Baguette

Dough Size 1.5LB 2.0LB

Water 260ml 330ml

Dried wheat leaven 25g 50g

Salt 1tsp 1/2tsp

Sugar 1tsp 1/2tsp

Bread flour 340g 420g

Durum wheat flour 45g 60g

Dry yeast 1/2packet 3/4packet

Program: DOUGH .

Divide the dough when ready into 2-4 parts, form long loaf shapes and leave them to rest for 30-40 minutes.

Make a series of diagonal cuts on the top surface and put the bread to bake in the oven.

Wholemeal Pizza

Dough Size 1.5LB 2.0LB

Water 250ml 330ml

Salt 1/2tsp 1tsp

Olive oil 2tbsp 3tbsp

Wheat wholemeal flour 380g 500g

Wheat germs 1tbsp 1

1

/2tbsp

Dry yeast 1/2packet 3/4packet

Program : DOUGH

Spread the dough, make round forms and leave them to rest for 10 minutes.

Spread pizza sauce on the dough and the desired filling. Bake for 20 minutes.

Croissants

Dough Size 14 pieces

Egg 1

Fill with water or milk to 225ml

Butter 60g

Salt 1tsp

Sugar 2tbsp

bread flour 400g

Dry yeast 3/4packet

Program : DOUGH

Roll up the triangles starting from the wider side and lay them on a greased baking tin.

Coat them with beaten eggs and bake them for 20minutes in an oven heated to 190

0

.Do not open the oven while baking!

Pretzels

Dough Size SMALL BIG

Water 200ml 300ml

Salt 1/4tsp 1/2tsp

Bread flour 360g 540g

Sugar 1/2tsp 3/4tsp

Dry yeast 1/2packet 3/4packet

1 egg (slightly beaten) to spread

Coarse-grained salt to spread

Fill all the ingredients except the egg and coarse-grained salt in the container.

Program: Dough

When the acoustic signal rings and the display shows 0:00, press the START/STOP key.

Heat the oven to 230

0

Divide the dough into pieces and form a long thin roll out of each piece of dough.

Make the pretzels and lay them on a greased baking tin. Coat the pretzels with the beaten egg and then spread the salt.

Bake the pretzels at 200

0

C for 12-15 minutes in the preheated oven

JAM

It is easy to make jams or marmalades with the bread maker. Add 900g of fruit with 500g of 2:1 jellifying sugar and mix well. Select program 9:

Jam and start, The program runs automatically for 1’20”. When the acoustic signal rings, take the container out of the appliance with oven cloths

and fill into glass jars and close them well.

For more recipes it is recommended to search the internet or consult a bread maker cook book.

BREAD MAKER PROGRAM TIMES

Program H:M

1.Basic 3:00

2.French 3:50

3.Wholewheat 3:40

4.Quick 1:40

5.Sweet 2:55

6.UltraFast-1 0:58

7.UltraFast-2 0:58

8.Dough 1:30

9.Jam 1:20

10.Cake 2:50

11.Sandwich 3:00

12.Bake 1:00

Sheffield PLA0532 User manual

Sheffield PLA0532 User manual

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