Page 5 - Ensure the above safety precautions are understood.
5. Use of extension cords: A short power supply cord has been provided to reduce the risk ofinjury resulting from becoming entangled inor tripping over a long cord. Extension cordsshould be used with care. The cord shouldbe arranged so that it will not drape over thebenchtop where it can be pulled b...
Page 7 - Features of your Ma-baker Pro
Your Ma-baker Pro is a fully programmable dough and bread making machinethat allows you to easily make fresh bread in onlya few hours. There are a host of other features: Automatic Fruit & Nut dispenser Automatically releases ingredients into the doughduring the kneading cycle. Takes the guess-w...
Page 9 - Baking Progress Monitor.; Battery
The baking progress monitor is located at thetop of the LCD screen. The monitor displayseach of the stages of the breadmaking cycle andunder each icon are a series of boxes. During thebreadmaking cycle one of these boxes is blackedout to indicate which stage of the cycle you are in. Pre-Heat The pre...
Page 10 - Quick Reference Help Cards.; Quick Guide; Favourites
10 Quick Reference Help Cards. The 3 handy reference cards are easily accessible and slide out of the side of the control panel. Quick Guide The Quick Guide card reminds you how to use your Ma-baker Pro in 3 easy steps. Favourites This card is for you to list all your Favourite Recipesfrom (1) to (8...
Page 16 - Important measuring tips.
Each ingredient in a loaf of bread plays a specificrole, so it is extremely important to measure theingredients correctly to get the best results. Note: For optimum results, we recommend weighing ingredients on a kitchen scale. This isespecially important with flour. Because flouraerates, an accurat...
Page 17 - Fruit and Nut Dispenser.
Your has an automatic Fruit Ma-baker Pro & Nut dispenser which automatically releases dryingredients into the dough during the kneadingcycle. This will occur approximately 8 minutesbefore the completion of knead 2, ensuring thatthe dried fruits & nuts are not crushed and thepieces remain who...
Page 18 - Kneading; Programming your Ma-baker Pro
Pre-Heat : Your Ma features a Pre-Heat function which helps to -baker Pro bring the ingredients to the optimum temperature for the yeast to activatewhen the kneading cycle begins. This is mainly used on Wheat breads andwhen making Jam, but is also handy to use on cold days. Kneading : The Kneading c...
Page 21 - Example; How to use the Time Delay.
The allows you to delay the Ma-baker Pro completion of your bread by up to 15 hours, soyou can wake up to the smell of freshly bakedbread, or go out for the day while yourMa-baker Pro does all the work. Note: Do not use the Time Delay when the recipe has perishable ingredients such as milk, eggs orc...
Page 22 - What Ingredients to use.
To achieve an optimum loaf of bread, always usefresh, quality ingredients. Flour Good quality flour should be used. High protein bread flour can also be used. It is important to weigh the flour required for eachrecipe as flour naturally aerates. This will ensure aperfectly baked loaf. Bulk packs of ...
Page 23 - Handy hints to a better loaf.
Automatic Fruit & Nut Dispenser Ensure that the Fruit & Nut Dispenser is closedprior to baking. Freshness Ensure all ingredients are fresh and used beforethe specified use-by date. Unlike bread purchased at the Supermaket, thereare no preservatives in the bread made in yourMa-baker Pro, ther...
Page 24 - Remove and clean lid
Before cleaning the , unplug Ma-baker Pro it from the power outlet and allow it to coolcompletely. To clean the exterior Wipe exterior with a slightly dampened cloth andpolish with a soft dry cloth. Do not use metal scourers or abrasives as this mayscratch the exterior surface. To clean the non-stic...
Page 25 - Help Guide
25 Help Guide For more information or advice on any Mellerware appliance,contact the Mellerware Consumer Service Line on086 111 5006. . Should your require any further assistance on usingyour breadmaker, please follow these simple steps. 1. Consult Troubleshooting tips on pages 77 and/ or Questions ...
Page 26 - Recipes
26 Recipes Important Note: Recipes may vary depending on the moisture content of theingredients and may need to be adjusted, e.g. the weight of theflour changes when it has absorbed moisture from the air. Pleasefeel free to experiment with slight variations to our recipes to geta better result. Alwa...
Page 27 - Method
27 Breadmix Recipes. A breadmix will usually contain all the necessary ingredients such as flour, sugar, salt, etc. to make a loafof bread. There are a variety of breadmixes available. It is important to refer to the packaging directions beforeuse, as the recipes and ingredients may vary. For furthe...
Page 30 - White Bread Method
30 Basic Breads. Traditional White Loaf 750g 1.0kg 1.25kg Water 360ml 415ml 418ml M argarine 1 tablespoon 2 tablespoons 3 tablespoons S alt 1 1 / 2 teaspoons 2 teaspoons 2 1 / 2 teaspoons S ugar 1 tablespoon 1 tablespoon 1 1 / 2 tablespoons S kim milk powder 1 tablespoon 2 tablespoons 3 tablespoons ...
Page 31 - Wholewheat Bread Method
M ultigrain 750g 1.0kg 1.25kg Water 370ml 470ml 570ml M argarine 1 1 / 2 tablespoons 2 tablespoons 2 1 / 2 tablespoons G rain Mix 1 / 2 cup 3 / 4 cup 1 cup S alt 1 teaspoon 1 1 / 2 teaspoons 2 teaspoons B rown Sugar 1 1 / 2 tablespoons 2 tablespoons 2 1 / 2 tablespoons S kim Milk Powder 2 tablespoon...
Page 32 - White Bread Varieties.
32 White Bread Varieties. Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (1) BASIC . 4. Select CRUST Colour, Loaf SIZE and press “START”. Bread ...
Page 39 - Wheat Bread Varieties.
All WHEAT cycles begin with a 30 minute pre-heat of ingredients. No blade movement occurs during thisstep. Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button t...
Page 45 - Consistency; Gluten Free Rice Bread
45 Gluten Free Breads - cont. Consistency • The dough should resemble a thick cake mix. Check 10-15 minutes into kneading and if the consistency is too thick add a little water - 1 tablespoon at a time. • Environmental factors can have a large effect on the consistency of the dough. A change in atmo...
Page 46 - Gluten Free Rice & Besan Bread
46 Gluten Free Breads - cont. Gluten Free Grain Bread 490-500mls warm water 1 cup arrowroot 3 x 60g eggs 3 tablespoons grain* 1/ 2 cup oil 1 tablespoon Xanthan Gum 1 teaspoon vinegar 2 tablespoons sugar 1/ 2 cup brown rice flour 11/2 teaspoons salt 1/ 2 cup besan (chick pea) 2 teaspoons yeast 2 cups...
Page 47 - Gluten Free Fruit Loaf; Gluten Free Bread Rolls (great for kids lunches)
47 Gluten Free Breads - cont. Gluten Free Fruit Loaf 470mls water 1 tablespoon Xanthan Gum 3 x 60g eggs 1 tablespoon white sugar 1/ 3 cup oil 3 tablespoons brown sugar 1 teaspoon vinegar 11/2 teaspoons salt 1/ 2 cup brown rice flour 1 teaspoon cinnamon 1/ 2 cup besan or soy flour 2 teaspoons yeast 2...
Page 48 - Recommended Programming options
48 Gluten Free Breads - cont. Recommended Programming options There are many factors that can influence the success of your Gluten-Free loaf such as quality ofingredients and environment conditions - altitude, humidity and temperature. We recommend experimenting with the programability of this bread...
Page 49 - Lemon and Honey Bread
49 Yeast Free Breads. Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (3) GLUTEN FREE/YEAST FREE . 4. Select a Light CRUST Colour and a 1.0kg Loa...
Page 61 - Handy hints for optimum results.
Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (7) CAKE . 4. Select a Light CRUST colour and 750g loaf SIZE. Press “START”. 5. Allow to mix for ...
Page 62 - Damper; Corn & Capsicum Damper; Oatmeal & Honey Damper
62 Damper. Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (8) DAMPER and press “START”. 4. Allow to machine to mix for 5 minutes, open lid and s...
Page 65 - Pasta Dough; Pumpkin & Cheese Ravioli
65 Pasta. Method 1. Place all ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (11) PASTA DOUGH and press “START”. Pasta Dough Plain flour 500gEggs 4 x 60gSalt 1/...
Page 66 - Fettuccini with Tomato Sauce; Tomato Sauce
Fettuccini with Tomato Sauce 1 quantity Spinach pasta dough Sauce 3 tablespoons olive oil1 onion, chopped,2 x 400g cans peeled tomatoes2 tablespoons concentrated tomato pasteSalt and pepper, to taste1/ 2 cup parmesan cheese 1. Using a pasta machine, roll out pasta dough into three 10cm x 40cm rectan...
Page 67 - Pizza Dough; Herb Foccacia
67 Pizzas & Other Versatile Doughs. Method 1. Place all ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program (12) PIZZA DOUGH and press “START”. 4. Remove dough f...
Page 68 - Hot Cross Buns; Breadsticks
68 Pizzas & Other Versatile Doughs - cont. Hot Cross Buns Dough Crosses Water 330ml Plain flour 80g ( 1/2 cup) Margarine 2 tablespoons Water 80ml Egg 1 x 60g Sugar 2 teaspoons Sultanas 3/4 cupNutmeg 1/2 teaspoon Glaze Salt 1/2 teaspoon Water 2 tablespoons Brown sugar 1/4 cup Sugar 2 tablespoons ...
Page 69 - Bread rolls; Brown and White Rice Bread
Bread rolls Dough Water 250ml Sugar 1/4 cup Egg 1 x 60gMargarine 2 tablespoons Plain flour 520g (3 1/4 cups) Salt 1/2 teaspoon Yeast 2 1/2 teaspoons Topping Margarine, melted 1. Remove completed dough from bread pan. Line a baking tray with baking paper. Heat oven to 180°c. 2. Divide dough into 15 p...
Page 70 - Cardamon Flavoured Fruit Bread; Caramel Pecan Rolls
70 Pizzas & Other Versatile Doughs - cont. Cardamon Flavoured Fruit Bread Wet Ingredients Dry Ingredients Eggs 3 x 60g Mixed fruit, chopped 1/2 cup Cider vinegar 1 1/2 teaspoons Cardamon, ground 2 teaspoons Canola oil 1/4 cup Sugar 3 tablespoons Water 375ml Salt 11/2 teaspoonsSkim milk powder 1/...
Page 71 - Calzones; Cinnamon Rolls
Calzones Dough Pesto Filling Water 250ml 6 sundried tomatoes Olive oil 1 tablespoon 6 tablespoons pesto Salt 1/2 teaspoon 11/2 cups shredded mozzarella Sugar 1 teaspoon 1 cup mushrooms, sliced Plain flour 400g (2 1/2 cups) 3/ 4 cup chopped bacon Yeast 2 1/2 teaspoons Salt/pepper to taste1 egg, light...
Page 73 - Cinnamon Glaze; Citrus Glaze; Creamy Vanilla Glaze
Cinnamon Glaze Mix : Mix until thin enough to drizzle; 1/ 2 cup icing sugar 1/ 4 teaspoon ground cinnamon 1 1/2 to 2 teaspoons water Citrus Glaze Mix : Mix until thin enough to drizzle; 1/ 2 cup icing sugar 1 teaspoon grated lemon or orange peel 1 1/2 to 2 teaspoons lemon or orange juice Creamy Vani...
Page 74 - TIME
Setting FEA TURE LO AF CRUST TIME \ P REHEA T KNEAD1 KNEAD2 RISE1 Knock down1 RISE2 Knock down2 RISE3 BAKE W ARM No (hh:mm) (min.) (min.) (min.) (min.) (sec.) (min.) (sec.) (min.) (min.) (min.) LIGHT 3:08 – 15:08 - 3 20 30(30° C ) 20S 33(30° C) 10S 49(30° C ) 53(110° C) 60(70° C) 750g MEDIUM 3:16 – ...
Page 76 - Program Setting Times and Display Information.
76 Program Setting Times and Display Information. The LCD window will tell you if there is a problemwith your Ma-baker Pro. Always use your Ma-baker Pro in a room free of drafts. Do not use your outdoors, near a Ma-baker Pro heat vent or in direct sunlight. DISPLAY READS PROBLEM SOLUTION “ 0:00 ” (:...
Page 78 - NOTE: For optimum results, weigh all ingredients
78 Troubleshooting: The Recipes. NOTE: For optimum results, weigh all ingredients Questions? Please call 086 111 5006
