Manual EN60335-1: 2012swan-product.gritt.com/assets/ib/SB1041N.pdf · As soon as the bread maker is...

Bread MakerModel: SB1041N

Helpline: 0333 220 6050 v1.1

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When using any electrical appliance, basic safety precautions should always be followed including the following:

1. READ ALL INSTRUCTIONS.2. Before using check that the voltage of wall outlet corresponds to that

shown on the rating plate.3. Do not operate any appliance with a damaged cord or plug or after the

appliance malfunctions, or it is dropped or damaged in any manner. Return the appliance to manufacturer or the nearest authorized service agent for examination, repair or electrical or mechanical adjustment.

4. Do not touch hot surfaces.5. To protect against electric shock, do not immerse cord, plugs, 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 appliance

manufacturer may cause injuries.9. Do not place on or near a hot gas or electric burner, or in a heated

oven.10. Do not touch any moving or spinning parts of the machine when baking.11. Never switch on the appliance without properly placed bread pan filled

with ingredients.12. Never beat the bread pan on the top or edge to remove the pan as this

may damage the bread pan.13. Metal foils or other materials must not be inserted into the bread maker

as this can give rise to the risk of a fire or short circuit.14. This appliance can be used by children aged from 8 years and above

and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children unless they are

IMPORTANT INFORMATION - RETAIN FOR FUTURE USE

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IMPORTANT INFORMATION - RETAIN FOR FUTURE USE

CAUTION: SURFACES BECOME HOT DURING USE. ALWAYS USE OVEN GLOVES WHENEVER POSSIBLE

CAUTION: PLEASE ENSURE YOUR WORK TOP IS ABLE TO WITHSTAND A TEMPERATURE OF AT LEAST 60 DEGREES CENTIGRADE FOR EXTENDED PERIODS. IF IN DOUBT, MOUNT THE PRODUCT ON A SUITABLE WOODEN PLINTH.

older than 8 and supervised15. Keep the appliance and its cord out of reach of children less than 8

years.16. Never cover the bread maker with a towel or any other material, 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

17. Do not operate the appliance for other than its intended use18. Always use the appliance on a secure, dry level surface19. Do not use outdoors.20. This appliance has been incorporated with a grounded plug. Please

ensure the wall outlet in your house is well earthed.21. 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.

22. The appliance is not intended to be operated by means of an external timer or separat remote-control system.

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

Description: Bread MakerModel: SB1041NInput Voltage: 230V~Frequency: 50HzPower consumption: 600 Watts

TECHNICAL DATA

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PARTS

Before first use, carefully remove all packaging and familiarise yourself with the various parts of your product

1/2CUP

3/4CUP

1/4CUP

200ml

150ml

100ml

50ml

View windowLid

Bread pan Kneading paddle

Housing

Control panel

Measuring cup

Measuring spoon

Hook

CONTROL PANEL

Light Medium Dark 2.0LB1.5LB

The operation time for each program

This indicates the program you have chosen

PARTS

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HOW TO USE

USE YOUR LOAF! READ ALL OF THIS FIRST!

Remove the bread pan (turn anti-clockwise to unlock and lift it out of the machine). Wash the bread pan, paddle, cup and spoon in warm, soapy water. Rinse and dry thoroughly.

Put the mixing paddle onto the peg in the bread pan then return the bread pan to the machine (turn clockwise to lock). Feel free to try all the controls and options below to get a feel for the machine.

As soon as the bread maker is plugged into power supply, a beep will be heard and “1 3:00” will be displayed. But the colon between the “3” and “00” doesn’t flash constantly. This means the programme isn’t running yet.

The number “1” on the left of the display is the default program (Basic). There are 14 of those in total. The arrow points to “2.0LB” and “MEDIUM” is selected. These are the default settings.

Start/Stop ButtonThe button is used for starting and stopping the selected baking programme.

To start a program, press the START/STOP button once. A short beep will be heard, the indicator will light up, and the two colon dots in the time display begin to flash and the programme starts.

Any other button is inactive except the START/STOP button after a programme has begun. To stop the programme, press the START/STOP button for approx. 3 seconds, then a beep will be heard, it means that the programme has been switched off. This feature will help to prevent any unintentional disruption to the operation of the programme. If accidentally you start a programme whilst familiarising yourself with the controls simply press the START/STOP button for 3 seconds to reset.

Menu ButtonThe MENU button is used to set different programs. Each time it is pressed (accompanied by a short beep) the programme will vary. Press the button repeatedly to cycle through the 14 menu options. The menu option number will be shown on the left of the display.

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PROGRAMMES & SETTINGS

1. BasicFor white and mixed breads, that mainly consist of white flour. The bread has a compact consistency. You can adjust the bread crust browning by setting the COLOUR button. If white bread is your thing, then this is the setting you will use the most!

2. FrenchFor light breads that have little or no fat content. Normally the bread is fluffy and has a crispy crust. This is not suitable for baking recipes requiring butter, margarine or other fat.

3. Whole WheatFor 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 due to the lower gluten content in these types of flour.

4. QuickShorter kneading and rising steps. Although faster, it gives a smaller, more dense loaf - but still very edible!

5. SweetFor breads with additives such as fruit juices, grated coconut, raisins, dry fruits, chocolate or added sugar. Due to a longer rising step, the bread will be light and airy.

6. Ultra fast-IKneading, rise and baking 1LB or 1.5LB loaf in a shortest time. Usually the bread made is smaller and rougher than that made with Quick program.

7. Ultra fast-IIThe same as Program 6, but applicable for 2.0LB loaf.

8. DoughKneading and rising steps, but without baking. Remove the dough and use for making bread rolls, pizza etc.

9. JamBoiling jams and marmalades.

10. CakeKneading, rise and baking, but for breads made with soda or baking powder.

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11. SandwichKneading, rise and baking for baking light texture bread with a thinner crust.

12. BakeFor additional baking of breads that are too light or not baked through. In this programme there are no kneading or rising steps

13. Gluten freeThe ingredients to create gluten-free breads are unique. While they are yeast breads, the dough is generally wetter and more like a batter. It is also important not to over-mix or over-knead gluten-free dough. There is only one rise, and due to the high moisture content, baking time is increased. Mix-ins (added ingredients) must be added at the very beginning of the cycle with other basic ingredients.

14. KneadOnly kneading, no baking or rise. Saves wear and tear on your knuckles

Crust ColourWith this button you can select light, medium or dark colour for the crust. This button is not applicable for the following programme: CAKE, SANDWICH, BAKE, DOUGH, JAM, KNEAD.

Loaf sizeSelect the weight (1.5LB, 2.0LB). Press the LOAF SIZE button to choose your desired gross weight, see the mark beneath it for reference. This button is only applicable for the following program: BASIC, FRENCH, WHOLE WHEAT, SWEET , SANDWICH and GLUTEN FREE. For the 1LB recipes just use the 1.5LB setting.

DELAY (TIME+, TIME-)If you want to set the machine so your bread is ready for a later time (eg overnight ready for the morning and the best wake up smell ever) you can use this button to set the delay timer.

The timer works in 10 minute increments and the display will show the total (inclucing process time). Example: It’s 11pm and you want to wake ip to fresh bread at 7am.

Select the programme you need, then keep pressing the TIME+ button until the display reads 8:00 (8 hours) The maximum delay is 13 hours.

Note: For time delayed baking, do not use any easily perishable ingredients such as eggs, fresh milk, fruits, onions, etc.

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KEEP WARMBread can be automatically kept warm for 1 hour after baking. During keeping warm, if you would like to take the bread out, switch the programme off by pressing the START/STOP button.

MEMORYIf the power supply is accidentally interrupted during the course of making bread, as long as the power is reconnected within 10 minutes, the programme will simply resume from where it left off. Very handy if you switch off the wrong plug by mistake! If power is interrupted for more than 10 minutes, it’s game over for your loaf unfortunately.

TEMPERATURESThe 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 °C to 34°C. Water temperature below 10 °C might not activate the yeast and the bread will not rise. Water temperature over 35 °C may kill the yeast prematurely

WARNING DISPLAY & ERROR MESSAGESIf the display shows “H HH” after you have pressed START/STOP button, the temperature inside is still too high to make bread reliably. Then the program has to be stopped. Open the lid and let the machine cool down for 10 to 20 minutes.

If the display shows “E EE” after you have pressed START/STOP button, it means there is a problem with the machine or programme. Try switching off for 20 minutes then back on again. If the error persists you will need to call service number on front of this book.

DURING FIRST USEYou may notice a slight odour and even the odd whisp of vapour when baking your first loaf. This is normal as protective oils on the element evaporate on first use. It will only happen once.

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MAKING BREAD

HOW TO MAKE BREAD

• Set the appliance on the firm and even surface.• Before making bread, weigh the ingredients you need respectively with kitchen

scales or use the measuring cup and spoon provided.• Remove the pan from the machine. Fix the kneading blade onto the drive shaft.• Place ingredients into the bread pan. Usually the water or liquid should be

added first, then add sugar, salt and flour, always add yeast or baking powder as the last ingredient

• Best way to add yeast or rising agents: With finger make a small indentation on one side of the flour. Add yeast to indentation, ensure it does not come into contact with the liquid ingredients or salt.

• Place pan back into the machine and turn to lock it into position• Close the lid gently.• Press the MENU button until your desired programme number is selected.• Press the Colour button to select the desired crust colour.• Press the LOAF SIZE button to select the desired size.• Set the delay time by pressing “TIME+ or TIME-”button. This step may be

skipped if you want the bread maker to start working immediately.• Press the START/STOP button once to start the programme, and the indicator

will light up.• For the program of Basic, French, Whole wheat, Sandwich, Cake and Gluten

free, beeps sound will be heard during operation. This is to prompt you to add solid ingredients where necessary.

• Open the lid and put in some ingredients. It is possible that steam will escape through the vent in the lid during baking. This is normal. BE VERY CAREFUL WHEN OPENING THE LID AS THE MACHINE MAY STILL BE RUNNING

• Once the process has been completed, ten beeps will be heard. You can press START/STOP button for approx. 3 seconds to stop the process and take out the bread. Open the Lid and while using oven mitts, turn the bread pan in anti-clockwise and take out the bread pan.

• CAUTION: THE BREAD PAN AND BREAD MAY BE VERY HOT! ALWAYS HAN-DLE WITH CARE.

• Let the bread pan cool down before removing the bread. Then use non-stick spatula to gently loosen the sides of the bread from the pan.

• Turn bread pan upside down onto a wire cooling rack or clean cooking surface and gently shake until bread falls out. If it doesn’t come out at first then shake harder! Gently hold the top of the loaf with oven mitt or your loaf may end up bouncing across the kitchen floor, which is quite discouraging.

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MAKING BREAD

• Let the bread cool for about 20 minutes before slicing. It is recommended slic-ing bread with electric knife, or coarsly serrated knife (Swan sells those too you know!)

• 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, one beep will be heard.

• Don’t leave the bread in the machine with the lid closed after the keep warm step or the condensation will return to the bread and make it soggy!

• Now this part cannot be stressed enough. Once the loaf has cooled:

USE THE SUPPLIED HOOK TO CAREFULLY REMOVE THE KNEADING PADDLE FROM THE BOTTOM OF THE LOAF.

Replacement paddles are expensive and we love to sell them. But we are quite sure you don’t want to keep buying them.

Note: It is advised to store any uneaten bread in a sealed plastic bag or vessel. Bread can be stored for about three days at room temperature (in a nice Swan bread bin). In the refrigerator (Swan sells those too!), storage time could be as much as ten days.

HINTS, TIPS AND SHOPPING LIST

• STRONG WHITE BREAD FLOUR has high gluten content. It has good elastic properties and is better at holding the bubbles made by the yeast during the ris-ing process. This leads to a larger loaf with a lighter texture. When shopping for bread flour, always look for STRONG flour specifically for bread making.

• STRONG WHOLE-WHEAT FLOUR is ground from grain. It contains wheat skin and gluten. Whole-wheat flour is heavier with more fibre than white flour. The bread made with 100% whole-wheat flour usually has a texture like flat packed furniture, so many recipes usually combine whole-wheat flour with white flour to achieve the best results.

• DRIED MILK POWDER. Gives the bread a nice malty taste and reduces the need for more oil, butter or fat. It’s also good for bread made with the delay timer as it will not spoil while sitting in the bread pan.

• YEAST. Use active dry yeast for breadmaking. All supermarkets sell it. It is best bought in the individual sachets (not tubs). Each sachet typically contains 7 grammes.

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MAKING BREAD

• WATER. Hard water gives unpredictable results. Bottled water that has been stored at room temperature water is best

• SALT. Basic table salt will work just fine but keep it away from the yeast while it is sitting in the bread maker. Salt is important for the taste of the loaf but it will inhibit the yeast. You can tweak the salt content a little but be aware that it can have a marked effect on the size of your finished loaf.

• SUGAR. Regular granulated sugar is fine. Once the yeast is activated the sugar will feed it. That means it is a vital ingredients in most loaves. You can tweak the sugar content a little but be aware that it can also have a marked effect on the size of your finished loaf.

• EGGS can improve bread texture, make the bread more nourishing and larger in size, the egg should be room temperature and pre mixed before adding to the bread pan.

• FATS like butter, oil etc. can make bread softer and increase storage life. But-ter should be melted or chopped to small pieces before using.

• BAKING POWDER or SODA is used for rising the Ultra Fast bread and cake. As it does not need rise time, and it can produce bubbles to soften the texture of bread utilizing chemical principles rather than the organic method of yeast.

INGREDIENT MEASUREMENTOne of the most important steps for making good bread is proper measuring of ingredients. It is strongly suggested to use scales instead of the measuring cup until you become more adept at making bread. Use the supplied measuring spoon for tbsp and tsp quantities.

• Weighing liquid ingredients. These can be measured with measuring cup or by weight . TIP: Water can easily be weighed out since 250ml of water is the same as 250g of water! One of the many joys of the metric system!

• Dry measuring can be done by gently spooning ingredients into the measur-ing cup and then once filled, leveling off with a knife. When measuring small amounts of dry ingredients, the measuring spoon should be used. Measure-ments should be level, not heaped as this small difference could throw out the critical balance of the recipe.

• Adding sequence. The sequence of adding ingredients should be noted. Gener-ally speaking, the sequence is: liquid ingredient, eggs, salt and milk powder etc. When adding the ingredients, the flour shouldn’t be wetted by liquid completely. The yeast can only be placed on the dry flour. And yeast should not touch the salt. When you use the delay function for a long time, avoid adding perishable ingredients such as eggs, milk or fresh fruit ingredients.

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YOUR FIRST LOAF

Here’s how we use digital kitchen scales to measure the ingredients accurately and easily. Feel free to follow this 2lb white loaf example:

• Using digital kitchen scales, put the bread pan on the scale - not forgetting to put the paddle in!

• Set scale to zero• Use the measuring cup to pour in water until the scales read 360g (this is

same as 360ml)• Set scale to zero again• Use the cup to add flour until scales read 570g. It will be about 4 cups• Use the measuring spoon to add 3tbsp (large end) of sugar in one corner of

pan• Use measuring spoon to add 4tbsp (large end) softened butter or margerine• Use measuring spoon to add 2tsp (small end) salt • Make a small hole in the flour with your finger. Pour fast action dried yeast into

the tsp end of measuring spoon and add 1¼ tsp (small end) into the hole

Return the pan to the machine and lock it into place. Close the lid then select pro-gramme 1 (Basic). Select crust colour. Select 2lb loaf size. Press start.

3 hours later your glorious loaf will be ready!

The bread maker LCD display should read 0:00. Press the Start/Stop button for 3 seconds to cancel the keep hot process.

Use oven mitts to carefully remove the bread pan from the machine.

Allow it to cool for 5-10 mins. During this time, the loaf will shrink back a little bit, which will make removal easier.

CAUTION: THE BREAD PAN AND BREAD MAY BE VERY HOT! ALWAYS HANDLE WITH CARE.

Turn bread pan upside down onto a wire cooling rack or clean cooking surface and gently shake until bread falls out. If it doesn’t come out at first then shake harder! Gently hold the top of the loaf with oven mitt or your loaf may end up bouncing across the kitchen floor, which is quite discouraging.

Allow to cool for about 20 minutes before slicing - and don’t forget to remove the mixing paddle!

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MAKING BREAD

TROUBLE SHOOTING

No Problem Cause Solution

1 Smoke from ventila-tion holes when baking

Some ingredients stick to the heating element or nearby. On first use, preserving oils from the element will evaporate

To clean element and oven cavity, unplug the bread maker and allow to cool then clean the element and oven cavity

2 Bread bottom crust is too thick

Bread left in breadpan too long

Remove bread from pan as soon as it is cool enough to do so safely

3 Difficulty removing kneading paddle from pan

Kneading paddle sticks to shaft in bread pan

After removing loaf, soak breadpan in hot water for 10 minutes. This will re-lease the kneading paddle

4 Difficulty mixing, Machine sounds strained

Not enough liquid in mixture Add liquid 1 tbsp at a time

5 Display reads H:HH after pressing START/STOP button

Temperature inside bread-maker is too hot

Press START/STOP button for 3 seconds. Remove bread pan. Allow machine to cool down

6 Motor runs but dough isn’t moving

Breadpan is not properly in place or kneading paddle not present

Press START/STOP button for 3 seconds to cancel programme. Refit paddle and/or breadpan

7 Bread rises to press against the lid of the machine

Too much yeast. Water too warm. Environment too warm

Adjust yeast quantity downward on next recipe. Observe water and room temperatures stated above

8 Bread size is small or doesn’t rise

Not enough yeast or yeast missing? Too much salt. Wa-ter temp too low/high. Room too cold

Don’t forget the yeast! Hap-pens to the best of us!

9 Dough overflows Too much liquid in mixture Reduce liquid on next loaf

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MAKING BREAD

10 Loaf sinks in middle 1. Flour used not strong enough. 2. Yeast tempera-ture too high or ferment rate too rapid. 3. Excessive water. 4. Friends unimpressed

1. Only use strong flour. 2. Observe points on tem-peratures. Only use good quality active dry yeast in sachets. 3. Reduce water on next loaf. 4. Don’t show this one to your friends

11 Bread is dense 1. Too much flour or not enough water. 2. Too many fruit ingredients. 3. Too much wholewheat flour

1. Adjust water/flour mix on next loaf. 2, Reduce wet ingredients like fruit. 3. Wholewheat flour should be mixed with white flour - usually 50/50

12 Large cavities in loaf Too much water or yeast. Water temperature is too high

Reduce yeast a little and observe correct water temperature range

13 Dry flour on outside of finished loaf

Too much gluten from flour or added ingredients like bananas or butter

Reduce accordingly

14 Crust is too thick and dark when mak-ing cakes

Sugar causes both of these effects

Stop bake step a little earlier if necessary

CLEANING & MAINTENANCE

Disconnect the machine from the power and let it cool down prior to cleaning.

• Bread pan: Rub inside and outside with a damp cloth. Do not use any sharp or abrasive agents for the consideration of protecting the non-stick coating. The pan must be dried-completely prior to installing.

• Kneading blade: If the kneading blade is difficult to remove from the axle, in such an event fill the container with warm water and allow it to soak for approx.30 minutes.The kneading blade can then be easily removed for cleaning. Also wipe the blade carefully with a damp cotton cloth. Please note that the bread pan, kneading blade and ingredient box are dishwasher safe.

• Lid and view window: Clean the lid inside and outside with a slightly damp cloth.• Housing: Gently wipe the outer surface of housing with a wet cloth. Do not use any

abrasive cleaner to clean as this would degrade the high polish of the surface. Never immerse the housing into water for cleaning.

• Before the bread maker is packed away for storage, ensure that it has completely cooled down, clean and dry, put the spoon and the kneading blade in the pan, and close the lid

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RECIPES

PROGRAMME 1 (BASIC) RECIPES. ADD INGREDIENTS IN ORDER SHOWN:

Basic White

Loaf size 1lb (450g) 1.5lb (680g) 2lb (900g)

Water 180ml 270ml 360ml

Strong white bread flour 285g 430g 570g

Sugar 1 tbsp 2 tbsp 3 tbsp

Butter/Margerine 2 tbsp 3 tbsp 4 tbsp

Salt 1 tsp 1½ tsp 2 tsp

Fast Action Yeast 1 tsp 1¼ tsp 1¼ tsp

Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should be room temperature

Herb Bread







Dried basil 1 tsp 1½ tsp 2 tsp

Dried thyme 1 tsp 1½ tsp 2 tsp

Dried marjoram 1 tsp 1½ tsp 2 tsp


Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should be room temperature. You can substitute the butter/margerine for olive oil if you wish

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RECIPES

PROGRAMME 1 (BASIC) RECIPES. ADD INGREDIENTS IN ORDER SHOWN:

Raisin Bread







Dried cinnamon ½ tsp ¾ tsp 1 tsp


Raisins (add at beeps) ½ cup ½ cup ¾ cup

Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should be room temperature. Add the raisins at the beeps. Just open the lid and pour them in.

Cheese n Onion Bread




Sugar 1 tbsp 1½ tbsp 2 tbsp

Grated cheddar cheese ¾ cup 1 cup 1½ cup


Onion granules/powder 1 tbsp 1½ tbsp 2 tbsp

Fast Action Yeast 1 tsp 1¼ tsp 1½ tsp

Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should be room temperature. Use light/medium crust setting

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RECIPES

PROGRAMME 2 (FRENCH BREAD). ADD INGREDIENTS IN ORDER SHOWN:

French bread




Sugar 1 tbsp 1 tbsp 1½ tbsp

Sunflower oil 1 tbsp 1 tbsp 1½ tbsp

Milk powder 1 tbsp 1½ tbsp 2 tbsp

Salt 1 tsp 1 tsp 1½ tsp


Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should be room temperature. The lower fat content means this type of bread doesn’t keep quite as long as regular white bread. Doesn’t come out as french sticks! See dough setting for that.

PROGRAMME 3 (WHOLEWHEAT BREAD). ADD INGREDIENTS IN ORDER SHOWN:

Wholewheat/granary bread



Strong wholemeal bread flour 200g 300g 400g


Sugar 1 tbsp 1½ tbsp 2 tbsp

Butter/Margerine 1½ tbsp 2 tbsp 3 tbsp


Fast Action Yeast ¾ tsp 1 tsp 1 tsp

Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should be room temperature. A little white flour is used to supplement the lower gluten content in wholemeal flour. You can use 100% wholemeal flour but the loaf will be smaller and more dense. Less yeast is used due to longer programme time. For granary loaf subsitute wholemeal flour for granary flour.

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PROGRAMME 4 (QUICK BREAD). ADD INGREDIENTS IN ORDER SHOWN:

Oatmeal bread

One size

Milk 240ml

Beaten eggs 2

Sugar ¼ cup

Sunflower oil ½ tbsp

Syrup/treacle 2 tbsp

Salt 1 tsp

Plain flour (not bread flour) 300g

Porridge oats 1 cup

Baking powder ½ tsp

Bicarbonate of soda ½ tsp

Notes: Use default loaf size setting on machine. All ingredients should be room temperature.

PROGRAMME 5 (SWEET BREAD). ADD INGREDIENTS IN ORDER SHOWN:

Fruit loaf



Strong wholemeal bread flour 285g 430g 570g

Sugar 35g 50g 70g

Milk powder 2 tbsp 2½ tbsp 3 tbsp

Butter/Margerine 1½ tbsp 2 tbsp 3 tbsp


Nutmeg ½ tsp ¾ tsp 1 tsp

Fast Action Yeast ¾ tsp 1 tsp 1 tsp

Dried mixed fruit (add at beeps) ¼ cup ½ cup ¾ cup

Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should be room temperature. Add mixed fruit at beeps.

RECIPES

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PROGRAMME 6 (ULTRAFAST 1). ADD INGREDIENTS IN ORDER SHOWN:

Small Fastbake Loaf

One size 1.5lb

Water 270ml

Strong white bread flour 430g

Sugar 4 tbsp

Butter/margerine 2 tbsp

Salt 1 tsp

Fast Action Yeast 3 tsp

Notes: All ingredients should be room temperature. A loaf in 58 minutes is great when you are pushed for time, but expect the loaf to be smaller and denser than those on the Basic setting.

PROGRAMME 7 (ULTRAFAST 2). ADD INGREDIENTS IN ORDER SHOWN:

Small Fastbake Loaf

One size 2lb

Water 360ml


Sugar 5 tbsp


Salt 1½ tsp

Fast Action Yeast 3½ tsp

Notes: All ingredients should be room temperature. More sugar is needed to get the yeast moving quicker due to shorter programme time. Loaf will be smaller and more dense than loaf on Basic setting

RECIPES

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PROGRAMME 8 (DOUGH). ADD INGREDIENTS IN ORDER SHOWN:

White bread rolls

One size

Water 300ml


Sugar 2 tbsp


Salt 1½ tsp

Fast Action Yeast 1½ tsp

Notes: When process is finished, remove bread pan from machine then turn out the dough on to floured surface. Knead gently then separate into 6-8 balls. Place on lightly greased baking tray and brush with melted butter. Cover and allow to rise for about 25 minutes. Bake for about 18-20 mins on gas 5 (180C)

Wholewheat/granary bread rolls

One size

Water 270ml

Strong wholemeal bread flour 300g


Sugar 1½ tbsp

Butter/Margerine 2 tbsp

Salt 1½ tsp


Notes: When process is finished, remove bread pan from machine then turn out the dough on to floured surface. Knead gentrly then separate into 6-8 balls. Place on lightly greased baking tray and brush with melted butter. Cover and allow to rise for about 25 minutes. Bake for about 18-20 mins on gas 5 (180C)

For granary loaf subsitute wholemeal flour for granary flour.

RECIPES

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PROGRAMME 8 (DOUGH). ADD INGREDIENTS IN ORDER SHOWN:

Pizza Dough

One size

Water 240ml


Sugar 2 tbsp


Salt 1½ tsp


Notes: When process is finished, remove bread pan from machine then turn out the dough on to floured surface. Shape into flat round pizza base. Place on lightly greased tray and brush with melted butter or olive oil. Cover and allow to rise for 15 mins. Add toppings. Bake at gas 6 (200C) 18-20 mins or until golden brown on top

PROGRAMME 9 (JAM).

Rasberry & apple jam

Frozen rasberries 200g

Chopped baking apple 125g

Jam sugar 220g

Lemon juice 3 tbsp

Notes: Rasberries will go mushy after defrosting so measure them out while they are still frozen.

Put all the ingredients into breadpan (make sure paddle is attached first). Select Jam programme and start the machine.

In the meantime warm a 400g jar

When process has finished, check consistency. Use tongs to remove mixing paddle. Take pan from machine and carefully fill the warmed jar.

PLEASE TAKE GREAT CARE WHEN POURING. JAM IS EXTREMELY HOT!

RECIPES

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PROGRAMME 10 (CAKE).

Basic Sponge Cake

1st set

Melted butter 150g

Eggs 3 medium

Lemon juice 2 tsp

Vanilla essence ¼ tsp

2nd set

Plain flour 230g

Baking powder 2 tsp

Caster sugar 230g

Method: Mix set 1 in separate bowl. Mix set 2 (dry ingredients) thoroughly in sepa-rate bowl. Combine the 2 sets then pour into bread pan - don’t forget to put the paddle in first.

Select programme 10 (Cake)

Fruitcake

1st set

Melted butter 150g

Eggs 3 medium

Lemon juice 2 tsp

Vanilla essence ¼ tsp

Dried mixed fruit 100g

2nd set

Plain flour 230g

Baking powder 2 tsp

Caster sugar 230g

Ground cinnamon ¼ tsp

Ground nutmeg ¼ tsp

Method: same as above

RECIPES

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PROGRAMME 11 (SANDWICH). ADD INGREDIENTS IN ORDER SHOWN:

Sandwich bread

Loaf size 1.5lb (680g) 2lb (900g)

Water 250ml 320ml

Strong white bread flour 430g 570g

Sugar 2 tbsp 3 tbsp

Butter/Margerine 2 tbsp 3 tbsp

Salt 1½ tsp 2 tsp

Fast Action Yeast ¾ tsp 1¼ tsp

Notes: 1.5 or 2lb recipe gives best result. All ingredients should be room tempera-ture. White flour can be substituted for strong brown or softgrain flour

PROGRAMME 13 (GLUTEN FREE). ADD INGREDIENTS IN ORDER SHOWN:

Basic Gluten Free Bread

One size 2lb

Water 230ml

Gluten free fibre bread mix 500g

Sugar 3 tbsp

Milk powder 4 tbsp


Salt 2 tsp

Dry Yeast (comes with bread mix) 1 packet

Variation: Add 50g sun dried tomatoes and substitute butter/margerine for olive oil

RECIPES

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We Swan Products Ltd declare that this product conforms to the following product legislation in accordance with the following directive(s):

2014/30/EU The EMC Directive (the Electromagnetic Compatibility Directive).2014/35/EU The LVD Directive (Low Voltage Directive).2011/65/EU. The RoHS directive (Restriction of Hazardous Substances Directive)EC 1935/2004 Food Contact125/2075 Eco Design Directive (ErP)

DOCUMENTATION

SPARES

When ordering spare parts, please use the following references:

SB1041N-01: Kneading paddleSB1041N-02: Bread panSB1041N-03: Cup & spoon set

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DISPOSAL OF UNIT

Appliances bearing the symbol shown here may not be disposed of in domestic rubbish. You are required to dispose of old electrical and electronic appliances like this separately. Please visit www.recycle-more.co.uk or www.recyclenow.co.uk for access to information about the recycling of electrical items. Please visit www.weeeireland.ie for access to information about the recycling of electrical items purchased in Ireland. The WEEE directive, introduced in

August 2006, states that all electrical items must be recycled, rather than taken to landfill. Please arrange to take this appliance to your local Civic Amenity site for recycling, once it has reached the end of its life.

The wires in the mains lead are coloured in accordance with the following code:

BLUE NEUTRALBROWN LIVEGREEN/YELLOW EARTH

As the colours of the wire in the mains lead of this appliance may not correspond with the colour markings identifying the terminals on your plug, proceed as follows:

The wire which is coloured BLUE must be connected to the terminal which is marked with the letter N or coloured black. The wire which is coloured BROWN must be connected to the terminal which is marked with the letter L or coloured red. The wire which is coloured GREEN/YELLOW must be connected to the terminal which is marked with the letter E or (earth symbol) and is coloured GREEN or GREEN/YELLOW.

WARNING: THIS APPLIANCE MUST BE EARTHED

BS PLUG

WARRANTY

This product is guaranteed for 2 years from the date of original purchase. If any defect arises due to faulty materials of workmanship the faulty products must be returned to the place of purchase. Refunds or replacement is at the discretion of the store.

The following conditions apply:

• The product must be returned to the retailer with proof of purchase.• The product must be installed and used in accordance with the instructions contained in this

instruction guide. • It must be used only for domestic purposes. • It does not cover wear and tear, damage, misuse or consumable parts. • Swan Products Ltd has limited liability for incidental or consequential loss or damage.• This guarantee is valid in the UK and Eire Only.

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SWAN BRAND HERITAGE

In 1933 Swan were the first to develop an electric heating element t hat could be immersed in water. This led to the Swan kettle range that could boil up to six pints of water in just over nine minutes - pretty

hot for the time! These days it takes about

two minutes for a Swan kettle to boil.

Did you know...

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www.swan-brand.co.uk

Copyright © Swan Products Ltd. PO Box 3117, Stoke-on-Trent ST4 9GD

Est.1931

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s2 yearGUARANTEE

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SB1041N_IM.indd 27 31/05/2018 15:52

Manual EN60335-1: 2012swan-product.gritt.com/assets/ib/SB1041N.pdf · As soon as the bread maker is...

Documents

Transcript of Manual EN60335-1: 2012swan-product.gritt.com/assets/ib/SB1041N.pdf · As soon as the bread maker is...