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Home Bakery

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

 

 

20.1

 

 

 

 

 

 

 

1.

REMOVE BREADPAN FROM

2. FIT THE KNEADING BLADES. 1 LARGE

3.

ADD THE WATER FIRST. THIS IS VERY

 

MACHINE BY HOLDING BOTH

& 1 SMALL – MAKE SURE THEY’RE

IMPORTANT.

 

SIDES AND PULLING UPWARDS

FITTED PROPERLY OVER THE SHAFTS

 

 

 

 

 

OR THEY WON’T MIX THE DOUGH

 

 

 

4.

ADD THE FLOUR AND ENSURE

5. ADD THE SUGAR USING THE SPOON

6.

ADD THE BUTTER/MARGARINE

 

THAT IT COVERS THE WATER AS

PROVIDED. IT IS BEST TO PUT THE

 

 

 

MUCH AS POSSIBLE.

SUGAR IN ONE OF THE CORNERS OF

 

 

 

 

 

THE BREADPAN.

 

 

 

7.

ADD THE SALT, PREFERABLY

8. MAKE A SMALL HOLE IN THE FLOUR

9.

POUR THE YEAST INTO THE HOLE. THIS

 

NEAR AN EDGE OR IN A CORNER

WITH YOUR FINGER, AWAY FROM THE

KEEPS THE YEAST DRY & AWAY FROM THE

 

 

 

SALT, BUT NOT DOWN TO THE WATER.

SALT.

Notes:

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Image 19
Prima ABM 7 instruction manual Method, 20.1

ABM 7 specifications

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