Prima Home Bakery ABM7 Instruction Manual
  1. Manuals
  2. Brands
  3. Prima Manuals
  4. Bread Maker
  5. Home Bakery ABM7
  6. Instruction manual

Prima Home Bakery ABM7 Instruction Manual

Prima home bakery instruction manual
Hide thumbs
Table of Contents

Advertisement

Quick Links

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

Advertisement

Table of Contents
loading
Need help?

Need help?

Do you have a question about the Home Bakery ABM7 and is the answer not in the manual?

Questions and answers

Related Manuals for Prima Home Bakery ABM7

Summary of Contents for Prima Home Bakery ABM7

  • Page 1 Home Bakery Home Bakery Instruction Manual & Recipes ABM 7...
  • Page 2 START HERE START HERE INTRODUCTION Your Prima Home Bakery is the result of Prima’s many years of experience with bread making machines. Whether you have never made bread before or if you have made your own bread for years, the information in this booklet is essential if you are to obtain the best from your machine.
  • Page 3 IF the unit is dropped or becomes damaged in any way, do not use but call Prima Service first (number at back of book). THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY PLEASE SAVE THESE...

  • Page 4: About Bread

    page Home Bakery ABOUT BREAD 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 has developed it’s own method of making bread using local ingredients and processes unique to them.

  • Page 5: About Bread Makers

    Home Bakery ABOUT BREAD MAKERS 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 come. Like most kitchen appliances, your bread maker is a labour- saving device.
  • Page 6 INGREDIENTS 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 ingredients. Just apply this simple rule: Best ingredients - best results, poor ingredients - poor results.
  • Page 7 However, the flavour is superb (try the honey wholemeal recipe). Your Prima Home Bakery has a special process for wholemeal bread, which devotes more time to the kneading and rising processes.

  • Page 8: Other Ingredients

    WATER Use soft water if you can but your Prima Home Bakery will still make good bread with hard water. There is often much debate on what temperature the water should be. The answer is simple.

  • Page 9: Storing Your Bread

    ENVIRONMENT Last but not least of the ingredients is the environment in which the bread is made. The Prima Home Bakery will work well in a wide range of temperatures but there could be a difference of 15% in loaf size between a very warm room and a very cold room.

  • Page 10: Check The Accessories

    page Home Bakery CHECK THE ACCESSORIES 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: 4 kneading blades, (2 large & 2 small). This represents 2 sets of blades, each set comprising one small &...
  • Page 11 THE CONTROLS 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 which, the machine will reset to programme 1. 2. Time selector. For use when setting the delay timer (see section of timer operation 3.
  • Page 12 page Home Bakery LET’S PRESS SOME BUTTONS! 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 MEDIUM crust is selected. The process time is 3 hours 30 minutes. Press the SELECT button once.
  • Page 13 THE PROGRAMMES Please see below a summary of all the other modes/programmes. DISPLAY page FUNCTION 1. BASIC. This is the programme shown when the machine is first switched on. This is a good, general- purpose programme for white or brown bread. Most of the recipes use this programme.
  • Page 14 page Home Bakery PROGRAMMES cont. DISPLAY FUNCTION 6. CAKE. Programme for making cakes. Note: The crust colour control is available in this mode. 7. DOUGH. Performs all the steps of kneading and rising but omits the bake cycle. Note: Crust colour control and loaf size selection are not available.
  • Page 15 Page BASIC QUICK 1.5LB 1:58 3:30 3:20 PREHEAT Motor is idle STIRRING KNEAD 1 KNEAD 2 Heater at Fruit signal at Fruit 2:57 (2lb) signal at 25 c 2:50 (1.5lb) 1:33 RISE 1 Heater Skip on/off @ 25 C RISE 2 RISE 3 BAKE KEEP...

  • Page 17: How To Use The Timer

    HOW TO USE THE TIMER 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 when they get home from work.
  • Page 18 YOUR FIRST LOAF 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 about to waste some flour! The following recipe is for a basic white loaf.
  • Page 19 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 1. REMOVE BREADPAN FROM MACHINE BY HOLDING BOTH SIDES AND PULLING UPWARDS 4.
  • Page 20 METHOD cont. 10. PLACE THE BREADPAN INTO THE MACHINE & ENSURE IT LOCKS FIRMLY INTO PLACE. THE MOTOR DOES NOT RUN RIGHT AWAY BRINGS THE PAN AND IT’S INGREDIENTS UP TO ROOM TEMPERATURE BEFORE THE PROCESS STARTS. 13. CHECK THE DOUGH 5-10 MINUTES INTO THE KNEADING –...

  • Page 21: Frequently Asked Questions

    HOW DID IT TURN OUT? 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 wrong. If you have a failed loaf at any time in the future you can guarantee that the reason is here in these next few paragraphs.
  • Page 22 SUNKEN LOAVES cont. The gas bubbles produced by the yeast are escaping! Remember the protein called gluten? (sec. 4). Dough without gluten is like water without soap; you cannot make bubbles in it. All the recommended white flour brands have sufficient gluten to make good dough. Other brands may not.
  • Page 23 Page Home Bakery CLEANING 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 order. Never use metal utensils to remove loaves, cakes or jam from the bread pan, as this will damage the non-stick coating.
  • Page 24 Claybrooke was the only place we could find. Their number is: 01455 202443 One of the very best resources for additional recipes, hints & tips is the Internet of course. There are sites with literally thousands of bread maker recipes that can easily be adapted for your machine. Start at: www.prima-international.com...

  • Page 25: Basic White Bread

    Home Bakery Home Bakery Home Bakery Home Bakery BASIC WHITE BREAD (use half these measures for 1lb loaf) Water Strong white flour Salt Dried Milk (optional) Sugar Butter/oil Dried sachet yeast Select BASIC (1) programme for best results. For 1.5lb option press LOAF SIZE button. You can use QUICK (2) setting if you want the bread to be ready in a shorter time.

  • Page 26: French Bread

    This recipe will produce bread that has the light, crusty texture characteristic of French bread. (use half these measures for 1lb loaf) Water Strong white flour Salt Dried Milk (optional) Sugar Dried sachet yeast Select FRENCH (3) programme for best results. Remember LOAF SIZE option is not available in this mode.

  • Page 27: Herb Bread

    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. (use half these measures for 1lb loaf) Milk Strong white flour Salt...
  • Page 28 The Prima Home Bakery will beep to remind you to add these ingredients Refer to the chart (p15) for the timings but expect the beep towards the end of the second kneading step.

  • Page 29: Cinnamon & Raisin Bread

    CINNAMON & RAISIN BREAD This recipe also requires ingredients to be added part way through the programme. See previous recipe for details. (use half these measures for 1lb loaf) Water Strong white flour Salt Dried Milk (optional) Butter/Oil Sugar Cinnamon Dried sachet yeast Add 50g of raisins at the beeps.
  • Page 30 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 Bicarbonate of soda 1 tsp Salt 450ml buttermilk Set machine to RAPID or CAKE programme.
  • Page 31 BASIC BROWN LOAF (use half these measures for 1lb loaf) Water Strong brown flour Salt Dried Milk (optional) Butter/Oil Sugar (brown is best) Dried sachet yeast For this recipe you can either use the BASIC (1) or WHOLE WHEAT (5) programmes. HONEY WHOLE MEAL Water Strong whole meal flour 400g...

  • Page 32: Granary Loaf

    Water Granary flour Salt Dried Milk (optional) Butter/Oil Sugar Dried sachet yeast Use the BASIC (1) programme for this recipe. EUROPEAN BLACK BREAD This loaf is well worth the effort but we don’t recommend that you try it as your first 2lb only Water Cider vinegar...

  • Page 33: Coconut Cake

    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. BASIC MADIERA CAKE Butter 280g...

  • Page 34: 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. Water Strong white flour Olive oil Strong wholemeal flour Sugar Salt Yeast...
  • Page 35 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 the dough into 15-20 equal pieces and roll into balls. Make a 1” (2.5cm) hole in the middle to form a ring shape.

  • Page 36: Bread Mixes

    Page 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 baking tray giving each one as much room as possible.
  • Page 37 The ABM7 makes excellent jam! However, please remember to be extra careful when handling the hot jam. Fresh strawberries (or just about any fruit) Sugar (caster or granulated) Pectin (available in packets in supermarkets) 1 x 13g sachet. Method: Either crush the fruit manually or use a food processor (preferable). Add fruit to the bread pan and fold in the sugar with a wooden spoon or spatula.
  • Page 38 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 flours. We would like to thank BARBARA’S KITCHEN for supplying us with the following recipes and information.
  • Page 39 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 –...
  • Page 40 2.5 lb WHITE/BROWN LOAF RECIPE Gently mix together in a bowl first – except the yeast: cups white rice flour ½ cup potato starch flour ½ cup tapioca starch flour cup extra potato starch or tapioca starch ½ tbsp xanthan gum tbsp sugar 1½...
  • Page 41 3lb WHITE-BROWN LOAF Dry ingredients Gently mix together in a bowl first – except the yeast cups white rice flour cup potato starch flour cup tapioca starch flour (cassava) cup extra potato starch or tapioca starch tbsp xanthan gum tsp salt or dried herbs tbsp sugar sachet dried yeast 2¼...
  • Page 42 Apricot and almond bread Dry ingredients Mix together in a bowl first except the yeast cups white rice flour ½ cup tapioca starch flour ½ cup potato starch flour tsp xanthan gum 1½ tsp gluten-free mixed spice ½ cup powdered milk (if using fresh see additional info) tsp salt ¼...
  • Page 43 Banana and nut bread Dry ingredients cups white rice flour ½ cup tapioca starch flour ½ cup potato starch flour 2½ tsp xanthan gum tsp salt ¼ cup powdered milk (if using fresh contact b-kitchen) cup sugar cup finely chopped nuts (if allowed) Wet ingredients large or 2 small mashed bananas large eggs at room temperature (beaten)
  • Page 44 Carrot and pineapple bread Dry ingredients cups white rice ½ cup tapioca starch flour ½ cup potato starch flour 2 ½ tsp xanthan gum tsp salt ¼ cup powdered milk ¼ cup sugar tsp gluten-free mixed spice tsp gluten-free cinnamon Wet ingredients cup finely grated carrot ½...
  • Page 45 Dry ingredients Mix together in a bowl first except the yeast cups white rice flour ½ tapioca starch flour ½ potato starch flour 2½ tsp xanthan gum tsp salt ½ cup allowed powdered milk tsp gluten-free prepared mustard ozs fresh onion (minced) or onion powder to taste cup strong grated cheese ozs sugar Wet ingredients...
  • Page 46 Dry ingredients cups white rice flour ½ cup tapioca starch flour ½ cup potato starch flour tsp xanthan fum tsp salt ¼ tsp gluten-free cinnamon ¼ cup sugar or maple syrup ½ cup allowed powdered milk tsp apple spice (if able to obtain) grated rind of half a lemon large bramley apple-peeled and grated large eggs at room temperature (beaten)

Table of Contents

Save PDF