Related Manuals for Russell Hobbs 23620
Summary of Contents for Russell Hobbs 23620
- Page 1 23620 I www.russellhobbs.com Register online for an EXTRA year guarantee Visit www.russellhobbs.co.uk/productregister/ You must register within 28 days of purchase...
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Page 3: Important Safeguards
Read the instructions, keep them safe, pass them on if you pass the breadmaker on. Remove all packaging, but keep it till you know the breadmaker works. IMPORTANT SAFEGUARDS Follow basic safety precautions, including: 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 supervised/instructed and understand the hazards involved. - Page 4 CONTROLS Menu Z Use the menu button to select one of the 12 programs. Options are basic, French, wholewheat, cake, sweet, dough, jam, sandwich, gluten free, fastbake I, fastbake II and speciality. See PROGRAMS for more information. Crust Colour Use the crust colour button to select the crust colour you are making. The t in the display will show the selected colour.
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Page 5: Using Your Breadmaker
Gluten-free Gluten-free bread uses other substances to give the dough elasticity and bounce. Gluten-free loaves tend to be denser and coarser than bread made with strong flour. Fastbake I These programs cut the baking times to 55 and 80 minutes respectively. However, Fastbake II your bread will be smaller, denser, and coarser than normal, and any additional ingredients (raisins, nuts, etc.) may be crushed, or unevenly distributed. -
Page 6: Removing The Bread
• Don’t use the timer with a recipe containing fresh milk, yoghurt, cheese, eggs, fruit, onions, or anything else that might go off if left for a few hours in a warm moist environment. • If you’re using the timer, it’s even more important to make sure that the yeast (or baking powder/ baking soda) and the water or other liquids are well separated. -
Page 7: Measuring Ingredients
Liquid The liquid ingredient is normally water although milk can also be used. Water makes a crispier crust. Milk gives a softer crust with a velvety texture. The liquid should be warm (34-38ºC). Too hot or too cold will inhibit the yeast. One simple method is to add 2 parts of cold liquid to 1 part boiling. For example, if the recipe requires 300g of water, add 200g of cold water to 100g of boiling water. - Page 8 Plain White Bread Step Ingredient i 500g j 750g k 1kg Water 190g 260g 360g Olive oil 15g (1 tbsp) 22g (1½ tbsp) 30g (2 tbsp) Salt 8g (1 tsp) 12g (1½ tsp) 16g (2 tsp) Caster sugar 15g (1 tbsp) 22g (1½...
- Page 9 Granary Bread Step Ingredient i 500g j 750g k 1kg Water 190g 280g 350g Butter Salt 8g (1 tsp) 10g (1¼ tsp) 14g (1¾ tsp) Caster sugar 8g (1¼ tsp) 12g (2 tsp) 16g (2½ tsp) Granary bread flour 330g 500g 600g Yeast...
- Page 10 Fruit and Cinnamon Bread Step Ingredient i 500g j 750g k 1kg Water 180g 270g 360g Butter 15g (1 tbsp) 22g (1½ tbps) 30g (2 tbsp) Salt 8g (1 tsp) 12g (1 ½ tsp) 16g (2 tsp) Golden caster sugar 32g (2 tbsp) 48g (3 tbsp) 64g (4 tbsp)
- Page 11 SANDWICH PROGRAM (8) White Sandwich Loaf Step Ingredient i 500g j 750g k 1kg Milk 250g 300g 400g Olive oil 15g (1 tbsp) 23g (1½ tbsp) 30g (2 tbsp) Salt 8g (1 tsp) 12g (1½ tsp) 16g (2 tsp) Caster sugar 24g (1½...
- Page 12 Gluten-Free Dill and Onion Bread Step Ingredient Quantity Water 160g Olive oil 30g (2 tbsp) Cider vinegar 5g (1 tsp) Free range egg whites 150g White onion, finely diced Dried onion granules 10g (2 tsp) Salt 8g (1 tsp) Caster sugar 30g (2 tbsp) Dried dill 3g (1 tsp)
- Page 13 Step Ingredient Quantity Gluten-free baking powder 2g (½ tsp) Yeast 7g (2¼ tsp) Most seeds can be used in this recipe, but make sure that the total weight of the seeds you use is equal to 70g. FASTBAKE I PROGRAM (10) White bread Step Ingredient Quantity...
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Page 14: Troubleshooting
TROUBLESHOOTING If you discover you’ve made a mistake after starting, press the start/stop button and hold it down for 2 seconds to stop the breadmaker. Sort out the problem, then restart the breadmaker. Don’t leave it too long because if the program is substantially into the cycle before you stop it, the results will be affected. - Page 15 Wash the loaf tin and paddle in warm soapy water, rinse, then dry thoroughly. Wipe all other surfaces, internal and external, with a damp cloth. Use a little washing-up liquid if necessary, but be sure to clean it all off, otherwise it might taint the next lot of bread. •...
- Page 16 RECYCLING To avoid environmental and health problems due to hazardous substances, appliances and rechargeable and non-rechargeable batteries marked with one of these symbols must not be disposed of with unsorted municipal waste. Always dispose of electrical and electronic products and, where applicable, rechargeable and non-rechargeable batteries, at an appropriate official recycling/collection point.
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Questions and answers
For the past 3 years or so I've struggled to get the loaf out of my 23620 as the spindle remains locked into the bread pan. It seems to be a fault at the end of the program, which is supposed to disengage the small rotors under the pan, which are held by small notches, not present on older models. Any suggestions?
If the paddle has stuck to its shaft in the loaf tin, fill the loaf tin with warm water. This should soften any dough residues and allow the paddle to be removed. Do not leave it to soak.
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the menu button no longer works