Cascade CE022BM Manuel utilisateur
BREADMAKER MODEL CE022BM
Dear Valued Customer
Thank you for choosing to purchase a Cascade appliance, we
appreciate your business. We have provided a product, which is value
for money and is supported by our after sales service. We encourage
you and your friends to choose from the range of Cascade appliances
in the future.
Oriental Pacific International Ltd
TECHNICAL INFORMATION
Please make sure that your house installation voltage corresponds to
the voltage marked on the unit.
odel: CE022BM Bread maker
ains supply: 230 – 240V ~ 50 Hz – AC only
Output: 800 Watts
BREADMAKER PART
A B C D E F G H I J
Parts
A Cover, removable
B Handle
C Viewing panel
D Vent
E Baking Tin
F Kneading Blades
G Baking Compartment
H Control Panel
I Casing
J Side Vent
Accessories
1 Hook. (
Used to remove the kneaders from bread
)
1 easuring spoon.
1 easuring cup.
The following are instructions, tips and safety guides for
operating your new Cascade Bread Maker. Please take the time to
read this manual and take particular attention of the important
safeguards. Bread makers are a very versatile and adaptable
appliance; please try our recipes and then any others you may
find that you wish to experiment with. There are literally
hundreds of different recipes and countless cookbooks available
that your Cascade Bread Maker will easily turn into tasty and
nutritious bread for you.
OPERATION.
CONTROL PANEL ELECTION KEY
1. BA IC: For white, wheat and rye bread. (This is the
most commonly used program.)
2. QUICK: For quick preparation of white, wheat and rye
breads.
3. FRENCH: For light white bread.
4. RAPID: For sweet leavened dough.
5. WHOLEWHEAT: For whole wheat breads.
6. CAKE: For cakes with baking powder.
7. DOUGH: For preparing dough.
8. BAKING: To bake breads.
9. JAM: For cooking jams and marmalade.
10. ANDWICH: To prepare light sandwich bread.
BA IC ETTING.
The program “1-3:30” signal is displayed at startup when the
appliance is first powered up and ready for use. The ‘1’ specifies which
program has been chosen and the ‘3.30’ indicates the length of the
program. The position of the two arrows indicates the selected
browning level and the weight. The bread maker will automatically
select the setting ‘level II weight’ and ‘medium browning level’ at initial
start up. During the program the time displayed will decrease
indicating progress. To select another program simply press the
desired key for recipe mix.
TART/ TOP KEY
To start and stop any program press the start /stop button, the points
of the time value will start to flash on and off. Keep this button
pressed until the indicator has sounded. Use this key to stop the
program at any point. Please note that this action will return
program to starting position.
TIME KEY
The time keys are used to program in a delayed start time. For
example the bread mix can be prepared in the evening, the bread
maker programmed to start during the following morning and
completing the baking of warm fresh bread to be available for you at
7.30 am. After the prepared bread mix has been added to the bread
maker, the hours and minutes to when baking is required to be
commenced, needs to be programmed in. A maximum of 13 hours can
be pre set.
Example: it is 8.30pm and the bread is required to be ready the next
morning at 7am. This is in 10 hours and 30 minutes time. Press the
TI E key and select 10.30. This is the time difference between the
present time (8.30pm) and when the bread is required to be ready
(7.30am.) Press the start button.
When using the timing function, do not use perishable ingredients
such as milk, eggs, fruit, yogurt, onions etc.
COLOUR KEY
The colour key selects the desired browning level of the crust:
Light- edium- Dark.
DOUGH QUANTITY KEY
Provides for the following settings in the various programs to control
the size of loaf selected.
Level l = 1.5 lb loaf
Level ll = 2 lb loaf
BAKING GUIDE.
Insert the two kneading blades into bread bin.
Place security onto kneading shafts.
Add the ingredients into the bread bin.
Add ingredients into bread bin in the specified order stated in the
recipe. See adding ingredients later in this manual.
Insert the bread baking bin.
Ensure the bin has snapped into place and is located securely.
elect the desired programme
Use SELECTION key to choose the desired programme. Choose the
weight level corresponding to the selected programme and recipe. Use
the COLOUR key to select the desired degree of colour. Use the TI E
key to set the desired delay start time if required. Press the START
button
.
Preheat
Your bread maker may not start kneading immediately. There is a
preheat feature built into the machine that ensures the correct
starting temperature for baking.
Mixing
The bread maker mixes and kneads the bread until it reaches the
required consistency.
Rising
After kneading, the dough is heated to ensure optimum rising of the
bread.
Baking
The bread maker automatically sets the baking temperature and time.
Warming
Once baking is completed, a buzzer sounds to indicate that the bread
is ready to be removed. The bread is kept warm for up to one-hour
after baking has been completed. To stop the warming function,
switch off machine using the STOP button and remove plug from
mains supply.
End of programme
At the end of the programme open the lid and remove the bread bin.
Use oven cloths to protect hands from heat and place bin upside down
on a flat surface or bench. Shake bread bin until bread falls out. If the
bread does not fall out of bin, move the knead bars back and forth a
few times to loosen the bread. Never use sharp objects such as a knife
to remove the bread as this may damage the surface coating of
breadbin.
ettings
Basic settings
These settings are for breads, which primarily use white flours
although some may have small quantities of whole-wheat flour added.
This setting has the minimum number of rising cycles. Loaves may be
slightly denser than French or Sweetbreads.
Whole wheat
These settings are for recipes with primarily whole wheat, rye, oats or
bran. They begin with a delay period to aid the soaking process.
Soaking causes the flour or grains to soften and aids the combining of
ingredients. There are also extra rising periods. These breads are
generally shorter and denser than Basic, French or Sweetbreads
French Breads
Traditionally French breads have a crispier and lighter inside texture
than basic breads. Usually recipes do not include butter margarine or
milk.
Rapid or Quick Breads
Use this setting for quick bread making. Please note that some of the
taste and size is sacrificed.
Cake
Use this setting to make cakes. Note that a heavy dose of sugar can
make the colour darker after baking.
Dough
This setting makes dough only. This setting does not bake the dough.
Dough can be shaped to make pizzas, rolls, doughnuts and round
braided rolls that may be baked in a conventual oven.
Baking
To cook and brown bread or cakes.
Jams
Used to cook marmalades and jams.
andwich
Used to prepare light sandwich type breads.
RECIPE .
Adding and measuring
Add liquids in first and the yeast in last.
When measuring, always use the same measuring equipment to
obtain consistent results.
Fruits, nuts and cereals are to be added as per specific recipe details
and only after the indicator has sounded.
BA IC WHITE LOAF
elect Basic cycle
Ingredient Amount 1.5lb 2lb
Water Cup 1 1/8 1 ½
alt Teaspoon 1 1/8 1 ½
ugar Tablespoon 1 1/8 1 ½
High grade flour Cup 3 4
ure bake yeast Teaspoon 3 4
BA IC WHITE OPTION 2
elect Basic cycle
Ingredient Amount 1.5lb 2lb
Warm Water Cup 1 ½ 2
alt
Oil
Teaspoon
Teaspoon
2
1 ½
2 3/4
2
ugar
Non Fat milk powder
Tablespoon
Tablespoon
2
2
2 ¾
2 ¾
High grade flour Cup 3 4
ure bake yeast Teaspoon 3 4
BA IC WHOLE WHEAT
elect Whole wheat cycle
Ingredient Amount 1.5lb 2lb
Water Cup 1 1/8 1 ½
alt Teaspoon 3/4 1
Brown ugar
hortening
Gluten flour
Tablespoon
Tablespoon
Tablespoon
1 1/2
2
1 ½
2
3
2
Whole wheat flour Cup 3 4
ure bake yeast Teaspoon 3 4
FRENCH BREAD
elect French cycle
Ingredient Amount 1.5lb 2lb
Water Cup 1 1/8 1 ½
alt Teaspoon ¾ 1
ugar
Oil
Tablespoon
Tablespoon
1 ½
3
2
4
High grade flour Cup 3 4
ure bake yeast Teaspoon 3 4
CHEE E LOAF
elect basic cycle
Ingredient Amount 1.5lb 2lb
Water Cup 1 1/8 1 ½
alt Teaspoon 3/4 1
ugar Tablespoon 1 ½ 2
High grade flour
Grated tasty cheese
Cup
Cup
3
1 1/4
4
1 ½
Egg (beaten) 1 2
ure bake yeast Teaspoon 3 4
Just before the bake cycle, brush the top of loaf with milk or egg
and sprinkle on 2 teaspoons of grated cheese. This recipe cannot
be used on time delay.
APPLE CINNAMEN LOAF
elect basic (light) cycle
Ingredient Amount 1.5lb 2lb
Water Cup 1 1/8 1 ½
alt
Oil
Cinnamon
Teaspoon
Tablespoon
Teaspoon
½
2
2
¾
3
2 ½
ugar
Milk powder
Tablespoon
Tablespoon
1
2
1 ½
2 ½
High grade flour
Chopped dried apples
Cup
Cup
3
3/4
4
1
ure bake yeast Teaspoon 3 4
This recipe cannot be used on time delay
ALMOND BREAD
elect basic cycle
Ingredient Amount 1.5lb 2lb
Water Cup 1 1/8 1 ½
alt
Cinnamon
Teaspoon
Teaspoon
1 ½
¾
2
1
Brown ugar
Lecithin
Tablespoon
Tablespoon
4
4
5 ½
5 ½
High grade flour
Ground Almonds
Cup
Cup
3
3/4
4
1
ure bake yeast
Almond essence
Teaspoon
Teaspoon
3
3/4
4
1
This recipe cannot be used with time delay
FOCACCIA
elect basic cycle (medium)
Ingredient Amount 1.5lb 2lb
Water Cup 7/8 1 ¼
alt
ugar
Basil
Teaspoon
Teaspoon
Teaspoon
¾
1 ½
3/4
1
2
1
Olive oil Tablespoon 3
4
High grade flour
Whole wheat flour
Pitted black olives (qtrs)
Cup
Cup
Cup
2 1/4
¾
3/4
3
1
1
ure bake yeast
Thyme
age
Teaspoon
Teaspoon
Teaspoon
3
¾
3/4
4
1
1
Add pitted black olives cut into quarters to the mixture when
sounder sounds or 10 mins from end of final kneading. Just
before baking brush top of bread with olive oil and sprinkle with
rock salt as an optional topping
PLAIN EGG BREAD
elect basic (light) cycle
Ingredient Amount 1.5lb 2lb
Water Cup 1 1/8 1 ½
alt Teaspoon 1 ½ 2
ugar
Milk powder
Oil
Tablespoon
Tablespoon
Tablespoon
3
3
3
4
4
4
High grade flour
Egg (beaten)
Cup 3
1
4
2
ure bake yeast Teaspoon 3 4
NORMAL DOUGH
elect dough cycle
Ingredient Amount 1.5lb
Blue top milk Cup 1 3/8
alt
ure bake yeast
Teaspoon
Teaspoons
1
2 1/4
ugar
Oil
Tablespoon
Tablespoons
1 1/2
1 1/2
High grade flour
Egg yolk
Cup 3 1/2
1
ALMOND CAKE
elect Cake cycle 500g
Ingredient Amount 1.5lb
Eggs
oft butter
ugar
3
40 g
115 g
Vanilla essence
alt
Baking Powder
Teaspoon
Teaspoon
Teaspoon
1
¼
1
Wheat flour, finely
ground
160g
Chopped almonds 100g
This recipe cannot be used with time delay
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