Russell Hobbs 18036-56 Mode D'emploi page 6

84 Before reusing the appliance, let it cool, and clean it.
85 If the appliance is too hot, the display will show an error message.
C nuts, raisins, etc
86 Nuts, raisins, etc. are normally added during the second kneading.
87 The appliance will beep 15 times when it wants them.
88 The beeps come about 22 minutes after the start of programs 1 and 5, but 47 minutes after
the start of program 3.
89 This function only works with programs 1, 3, and 5.
90 If you're using fresh fruit or vegetables, dry them with kitchen paper.
91 The appliance will beep 15 times when it wants them:
92 Open the lid.
93 Sprinkle the new ingredients over the dough.
94 Close the lid.
C THE PROGRAMS
1 basic
For basic white bread, or recipes based on white bread dough.
2 French
For French-type bread, with a lighter texture and crispier crust. Recipes suitable for this program
don't normally use butter (or margarine) or milk. It will only stay fresh for a few hours.
3 wholewheat/wholemeal
The heavier flour needs preheating for about 30 minutes before kneading. Loaves tends to be
smaller and denser. They don't work very well with the timer.
4 cake
For cake and batter recipes, rather than dough, usually using baking powder or baking soda as
the raising agent, rather than yeast.
5 sweet
For sweeter bread recipes, often containing fruit or dried fruit.
6 dough
This uses the appliance as a mixing/kneading machine.
Remove the dough as soon as the program has finished.
Punch it back, cover, and let it rest for ten minutes or so before cutting/shaping.
7 jam
This preheats the ingredients, then boils them. Allow plenty of room for the jam to expand when
boiling. If jam gets into the appliance, it will be difficult to clean.
, Take care – hot jam can give you a nasty burn.
8 sandwich
This makes a loaf with a loose texture and a thin crust, ideal for making sandwiches.
9 gluten-free
Gluten-free bread uses other substances to give the dough elasticity and bounce. The bread is
denser and coarser than bread made with strong flour.
10 fastbake I
11 fastbake II
These are variations on the basic program, with reduced kneading, rising, and baking times.
They cut the program times to 55 and 80 minutes respectively
The loaves will be smaller, denser, and coarser than normal, and any additional ingredients
(raisins, nuts, etc.) may be mashed, or unevenly distributed
12 speciality
This program is specially designed for the malt loaf recipe.
C INGREDIENTS
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