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Common questions
Common Questions
45 totalWhat does the E01 error message mean and how do I fix it?
The E01 error message means the breadmaker is too hot. Press the start/stop button for 2 seconds, remove the loaf tin, and let the breadmaker cool down to room temperature before trying again. (Page 14)
What happens if there is a power cut while my breadmaker is running?
If the power loss lasts less than 7 minutes, the breadmaker will carry on when power is restored and the program time will be extended by the duration of the power cut. If the power cut lasts more than 7 minutes, the program will fail and you will need to unplug the breadmaker, let it cool, empty and clean the loaf tin, and start again. (Page 14)
How do I use the timer to delay when my bread will be ready?
Calculate the difference between the current time and when you want the bread to be ready, then use the + and - buttons to set that time on the display, and press start/stop. The timer can be set up to 13 hours ahead and is only available on the basic, French, wholewheat, and sweet programs. Do not use the timer with recipes containing fresh milk, yoghurt, cheese, eggs, fruit, or onions, as these may spoil. (Page 5-6)
What should I do before using the breadmaker for the very first time?
Before first use, wash the inside of the loaf tin and paddle with hot, soapy water, then rinse and dry thoroughly. You should also wipe the inside and outside of the breadmaker with a damp cloth or sponge. (Page 3)
How long will the breadmaker keep my bread warm after baking is finished?
The keep warm feature is available on the basic, French, wholewheat, sweet, sandwich, gluten-free, fastbake I, and fastbake II programs and will keep the bread warm for 1 hour. After the hour is up, the breadmaker will beep several times and then switch off. If you do not want to use the keep warm feature, press and hold the start/stop button for 2 seconds to stop the breadmaker. (Page 5)
How do I extend the guarantee on my Russell Hobbs 23620?
You can register your product online within 28 days of purchase to receive an extra 1 year guarantee, extending the standard 2-year guarantee to 3 years. Register at www.russellhobbs.co.uk/productregister/. (Page 16)
Show 39 more questions
What happens if my breadmaker loses power during a program?
How do I clean the loaf tin and paddle?
What should I do before using the breadmaker for the first time?
Why didn't my bread rise properly?
Can I use the timer with any program, and are there any restrictions?
What loaf sizes and crust colours can I select, and which programs support them?
How do I stop a program that is already running?
What type of yeast should I use in this breadmaker?
How long is the guarantee and how can I extend it?
What should I do if the display shows error message E01?
How do I prevent the yeast from being inhibited during bread making?
What should I do if my bread collapsed?
Can I use the timer with recipes containing fresh milk or eggs?
What happens if there is a power loss during baking?
How should I store bread made in the breadmaker?
What type of yeast should I use in the breadmaker?
How long should I let bread cool before cutting it?
What should I do if the paddle gets stuck to its shaft?
How can I register my breadmaker for an extra year guarantee?
Can I use the timer feature on all bread programs?
What is the keep warm feature and how long does it last?
How can I extend my warranty on the Russell breadmaker?
Is it safe for children to use this breadmaker?
How much space do I need around my breadmaker when it's in use?
What size loaves can I make with this breadmaker?
What should I do before using my Russell breadmaker for the first time?
What should I do if the power cable gets damaged?
Are the loaf tin and paddle dishwasher safe?
Why shouldn't I let yeast come into contact with sugar or salt?
Can I open the lid while the breadmaker is running?
How do I register my Russell 23620 Breadmaker for an extra year guarantee?
What should I do if the bread isn't fully baked after the program finishes?
Can I use the breadmaker near water sources like bathtubs or showers?
Can I use metal or sharp tools on the loaf tin or paddle?
What should I do before using my breadmaker for the first time?
What surface should I place my breadmaker on?
What crust color options are available and which programs support them?
Can I use the timer feature on all program types?
What do I do if I notice unincorporated ingredients during baking?
Full Manual
16 pages
r I www.russellhobbs.com 23620 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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3 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. Children shall not play with the appliance. Cleaning and user maintenance shall not be done by children unless they are older than 8 and supervised. Keep the appliance and cable out of reach of children under 8 years. Don’t connect the appliance via a timer or remote control system. If the cable is damaged, return the appliance, to avoid hazard. ¬ The surfaces of the appliance will get hot. b Do not use this appliance near bathtubs, showers, basins or other vessels containing water. • Don’t touch internal surfaces till your breadmaker has cooled down fully. • Keep clear of the vents in the sides and back of your breadmaker. • Don’t plug your breadmaker in till after you’ve placed the ingredients into the loaf tin and fitted it into your breadmaker. • Unplug your breadmaker before inserting or removing the loaf tin. • Sit your breadmaker on a stable, level, heat-resistant surface. • Leave a clear space of at least 5cm all round your breadmaker when in use. • Don’t use your breadmaker near or below curtains or other combustible materials. • Don’t cover your breadmaker or put anything on top of it. • Unplug your breadmaker when not in use, before moving and before cleaning. • Don’t use accessories or attachments other than those we supply. • Don’t use your breadmaker for any purpose other than those described in these instructions. • Don’t use metal or sharp tools on the loaf tin or paddle. • Don’t use your breadmaker if it’s damaged or malfunctions.Household Use Only
Parts
Before First Use
Before using your breadmaker for the first time, wash the inside of the loaf tin and paddle with hot, soapy water. Rinse and dry thoroughly. Wipe the inside and outside of your breadmaker with a damp cloth or sponge.
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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. The options are: g Light (display showsPrograms
Basic For basic white bread, or recipes based on white bread dough. French This program makes French-type bread, with a lighter texture and crispier crust. Recipes suitable for this program don’t normally use butter (or margarine) or milk. Wholewheat The heavier flour needs preheating for about 30 minutes before kneading. Wholewheat/wholemeal loaves tend to be smaller and denser. Cake This program is for cake and batter recipes, which generally use baking powder or baking soda as the raising agent rather than yeast. Sweet This program is used for sweeter bread recipes, often containing fruit. Dough This program uses the breadmaker as a mixing/kneading machine. Jam This program preheats the ingredients then boils them. This is the basic method for making fruit based jam. Sandwich This program provides a loaf with a loose texture and a thin crust, ideal for making sandwiches.
5 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 Fastbake II These programs cut the baking times to 55 and 80 minutes respectively. However, your bread will be smaller, denser, and coarser than normal, and any additional ingredients (raisins, nuts, etc.) may be crushed, or unevenly distributed. The water temperature should be at 45 - 50ºC to help speed up the process. Speciality This program is specially designed for the malt loaf recipe.
Preparing Your Breadmaker
Using Your Breadmaker
Using The Timer
Only the basic, French, wholewheat and sweet programs allow you to use the timer. You may use the timer to set the finishing time up to 13 hours ahead (this includes the recipe time).
6 • 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.
Removing The Bread
Storing Bread
Your bread won’t keep like commercially manufactured bread. It’s best eaten fresh, but you can store it for a couple of days at room temperature in a polythene bag with the air squeezed out. To freeze bread, let it cool, put it in a polythene bag, try and squeeze as much air as you can from the bag then seal it. Don’t put bread in the fridge because it will go stale even faster.Ingredients
Flour Buy flour labelled “strong” or “bread”. These flours contain more gluten than ordinary baking flour. Gluten is the protein that gives the bread its structure and texture. It retains the carbon dioxide produced by the yeast putting the elasticity into the dough. Other flours include strong brown or “Farmhouse” flour, strong wholemeal, and whole wheat bread making flours (note that “wholemeal” and “wholewheat” are the same). These flours contain lower levels of gluten than strong white flour so brown loaves tend to be smaller and denser than white loaves. Gluten-free flours do not contain the protein that strengthens and binds dough in baking. Additives such as Xanthan gum are used as a substitute to the gluten naturally found in wheat flours. We recommend a commercially available gluten-free bread flour mix suitable for bread machines. It is important to note that gluten-free doesn’t necessarily mean wheat free. Yeast During bread making, yeast creates carbon dioxide gas which forms bubbles which are trapped in the dough making it rise. Only use dried yeast marked “fast action”, “instant”, “easy bake”, “quick” or similar. Most yeasts that are branded as suitable for bread machines will work well. Don’t use fresh yeast in your breadmaker. Check the “best before” date on yeast.
7 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. The result will be at just the right temperature. Don’t use milk if you are going to use the timer. It might curdle before the bread making process starts. Butter/Oil Where used, these make the dough more tender and enhance the flavour, giving the finished loaf a richer quality. They help to retain moisture, making the bread keep fresh longer. We don’t recommend using any type of low fat spread. Sugar Sugar adds flavour and texture, and helps with browning the crust. Honey, syrup, or molasses may be used instead of sugar, provided the liquid ingredient is adjusted to compensate. Salt Salt helps to control the growth of the yeast. Without salt, the bread could rise too much, then collapse. It also adds to the flavour. Keep it away from the yeast till the last minute, or it might inhibit the yeast. Eggs Eggs are used in some recipes to make your bread richer and more nutritious, add colour, and help with the structure and texture.
Recipes
• The recipes in this booklet have been designed specially for this breadmaker. • If you want to experiment, use the recipes as a guide, but vary the ingredients, vary the quantities, taste the results. Keep notes. Write down what changes you make, and you’ll build up a range of recipes which suit your taste. Keep notes of the not-so-successful ones too so you know what not to do next time. • You’ll find it’s best to change only one ingredient at a time – if you change more than one, you won’t know which one was responsible for the effect you got. • If you already have bread recipes, or find recipes in other publications, compare them with the recipes given here, to find out which program to try first, then experiment for the best results. • Be careful with quantities when using other recipes. For the first trial, don’t fill the loaf tin above about a quarter full, certainly not as much as a third full. If you overfill it, the rising bread may push the lid off.Measuring Ingredients
Each ingredient in a recipe is important. It is vital for the best results that you measure ingredients accurately.Basic Program (1)
Note: The Basic program will beep after 22 minutes to remind you if you want to add nuts, raisins, etc. to your breadmaker if your are using them in your recipe.
8 Plain White Bread Step Ingredient i 500g j 750g k 1kg 1 Water 190g 260g 360g 2 Olive oil 15g (1 tbsp) 22g (1½ tbsp) 30g (2 tbsp) 3 Salt 8g (1 tsp) 12g (1½ tsp) 16g (2 tsp) 4 Caster sugar 15g (1 tbsp) 22g (1½ tbsp) 30g (2 tbsp) 5 Dried milk powder 6g (1 tbsp) 8g (1¼ tbsp) 12g (2 tbsp) 6 Strong white bread flour 350g 500g 600g 7 Yeast 4g (1¼ tsp) 5g (1¾ tsp) 7g (2¼ tsp) Multi-Seeded White Bread Step Ingredient i 500g j 750g k 1kg 1 Water 180g 260g 320g 2 Olive oil 15g (1 tbsp) 22g (1½ tbsp) 30g (2 tbsp) 3 Salt 6g (¾ tsp) 8g (1 tsp) 12g (1½ tsp) 4 Caster sugar 15g (1 tbsp) 22g (1½ tbsp) 30g (2 tbsp) 5 Dried milk powder 12g (2 tbsp) 18g (3 tbsp) 24g (4 tbsp) 6 Mixed seeds 80g 120g 160g 7 Strong wholewheat flour 60g 90g 120g 8 Strong white bread flour 300g 330g 420g 9 Yeast 4g (1¼ tsp) 5g (1¾ tsp) 7g (2¼ tsp)
French Program (2)
Classic French Loaf Step Ingredient i 500g j 750g k 1kg 1 Water 190g 285g 360g 2 Salt 8g (1 tsp) 12g (1½ tsp) 16g (2 tsp) 4 Strong white bread flour 360g 545g 700g 5 Yeast 4g (1¼ tsp) 5g (1¾ tsp) 6g (2 tsp)Wholewheat Program (3)
Note: The Wholewheat program will beep after 47 minutes to remind you if you want to to add nuts, raisins, etc. to your breadmaker if your are using them in your recipe. Wholewheat Bread Step Ingredient i 500g j 750g k 1kg 1 Water 200g 300g 400g 2 Olive oil 15g (1 tbsp) 23g (1½ tbsp) 30g (2 tbsp) 3 Salt 6g (¾ tsp) 10g (1¼ tsp) 16g (2 tsp) 4 Caster sugar 12g (2 tsp) 16g (1 tbsp) 20g (1½ tbsp) 5 Dried milk powder 6g (1 tbsp) 9g (1½ tbsp) 12g (2 tbsp) 6 Strong wholewheat bread flour 150g 225g 300g 7 Strong white bread flour 150g 225g 300g 8 Yeast 1g (½ tsp) 2g (¾ tsp) 3g (1 tsp)
9 Granary Bread Step Ingredient i 500g j 750g k 1kg 1 Water 190g 280g 350g 2 Butter 16g 20g 32g 3 Salt 8g (1 tsp) 10g (1¼ tsp) 14g (1¾ tsp) 4 Caster sugar 8g (1¼ tsp) 12g (2 tsp) 16g (2½ tsp) 5 Granary bread flour 330g 500g 600g 6 Yeast 3g (1 tsp) 5g (1½ tsp) 7g (2¼ tsp)
Cake Program (4)
Fruit Cake Step Ingredient Quantity 1 Lemon juice 3g (¾ tsp) 2 Free range eggs (small) 2 3 Vanilla extract 2g (¼ tsp) 4 Butter (melted) 38g 5 Mixed dried fruit 132g 6 Plain flour 188g 7 Soft brown sugar 113g 8 Cinnamon 2g (¼ tsp) 9 Nutmeg 1g (¼ tsp) 10 Baking powder 7g (1 ½ tsp) Note: If the butter isn’t melted, the recipe won’t work. If, during the first 30 minutes of the program, ingredients stick to the walls of the loaf tin, use a soft spatula to help incorporate them into the mixture. Once the program finishes, leave the cake in your breadmaker for 15-20 minutes with the lid closed. The residual heat will complete the cooking of the cake.Sweet Program (5)
Chocolate Bread Step Ingredient i 500g j 750g k 1kg 1 Milk 200g 300g 400g 2 Olive oil 15g (1 tbsp) 23g (1½ tbsp) 30g (2 tbsp) 3 Free range egg, lightly beaten 1 2 3 4 Vanilla extract 1g (½ tsp) 2g (¾ tsp) 3g (1 tsp) 5 Salt 8g (1 tsp) 12g (1½ tsp) 16g (2 tsp) 6 Caster sugar 30g (2 tbsp) 45g (3 tbsp) 60g (4 tbsp) 7 Cocoa powder 25g 40g 50g 8 Strong wholewheat bread flour 300g 450g 600g 9 Yeast 4g (1½ tsp) 5g (1¾ tsp) 7g (2¼ tsp) 10 Chocolate chips (dark, milk or white or a mixture)* 150g 210g 300g
10 Fruit and Cinnamon Bread Step Ingredient i 500g j 750g k 1kg 1 Water 180g 270g 360g 2 Butter 15g (1 tbsp) 22g (1½ tbps) 30g (2 tbsp) 2 Salt 8g (1 tsp) 12g (1 ½ tsp) 16g (2 tsp) 3 Golden caster sugar 32g (2 tbsp) 48g (3 tbsp) 64g (4 tbsp) 4 Ground cinnamon 2g (¾ tsp) 3g (1 tsp) 5g (1½ tsp) 5 Strong white flour 350g 500g 600g 6 Yeast 4g (1¼ tsp) 5g (1¾ tsp) 7g (2¼ tsp) 7 Mixed dried fruit* 140g 200g 280g
Dough Program (6)
Pizza Dough Step Ingredient Quantity 1 Water 250g 2 Olive oil 15g (1 tbsp) 3 Salt 8g (1 tsp) 4 Caster sugar 30g (2 tbsp) 5 Strong white bread flour 400g 6 Yeast 5g (1½ tsp) 7 Mixed herbs (optional) 1g (1 tsp) Remove from the loaf tin, work into a ball on a floured surface, then leave to rest under a clean cloth for about 15 minutes. If the dough is sticky, add a little extra flour and it’ll form a nice ball as you work it in. Roll into a pizza base and add your preferred toppings, then bake in a preheated oven at 200°C/400°F/Gas mark 6 for 15 to 20 minutes, till the crust is golden brown and the toppings are fully cooked.Jam Program (7)
Do not open the lid while the program is running. Cut larger berries into approx. 1cm pieces. Mix all the ingredients together, then add to the loaf tin. Strawberry Jam Step Ingredient Quantity 1 Strawberries, cut into aprrox. 1cm pieces 500g 2 Jam sugar 150g 3 Pectin powder 7g (1 ½ tsp) 4 Lemon juice 10g (2 tsp) Mixed Berry Compote Step Ingredient Quantity 1 Strawberries, raspberries, blueberries, blackberries 500g (total) 2 Lemon juice 5g (1 tsp) 3 Caster sugar 100g 4 Vanilla extract 1g (½ tsp)
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Sandwich Program (8)
White Sandwich Loaf Step Ingredient i 500g j 750g k 1kg 1 Milk 250g 300g 400g 2 Olive oil 15g (1 tbsp) 23g (1½ tbsp) 30g (2 tbsp) 3 Salt 8g (1 tsp) 12g (1½ tsp) 16g (2 tsp) 4 Caster sugar 24g (1½ tbsp) 32g (2 tbsp) 48g (3 tbsp) 5 Strong white bread flour 370g 450g 600g 6 Yeast 4g (1½ tsp) 5g (1¾ tsp) 7g (2¼ tsp)Gluten-Free Program (9)
Gluten-Free White Bread Step Ingredient Quantity 1 Water 180g 2 Olive oil 30g (2 tbsp) 3 Cider vinegar 5g (1 tsp) 4 Free range egg whites 150g 5 Salt 8g (1 tsp) 6 Caster sugar 30g (2 tbsp) 7 Gluten-free bread flour mix 300g 8 Gluten-free baking powder 2g (½ tsp) 9 Yeast 7g (2¼ tsp) Gluten-Free Rosemary and Garlic Bread Step Ingredient Quantity 1 Water 180g 2 Olive oil 30g (2 tbsp) 3 Cider vinegar 5g (1 tsp) 4 Free range egg whites 150g 5 Garlic purée 12g (1 tsp) 6 Salt 8g (1 tsp) 7 Caster sugar 30g (2 tbsp) 8 Garlic granules 5g (1 tsp) 9 Rosemary, chopped 8g (4 tsp) 10 Gluten-free bread flour mix 300g 11 Gluten-free baking powder 2g (½ tsp) 12 Yeast 7g (2¼ tsp)
12 Gluten-Free Dill and Onion Bread Step Ingredient Quantity 1 Water 160g 2 Olive oil 30g (2 tbsp) 3 Cider vinegar 5g (1 tsp) 4 Free range egg whites 150g 5 White onion, finely diced 50g 6 Dried onion granules 10g (2 tsp) 7 Salt 8g (1 tsp) 8 Caster sugar 30g (2 tbsp) 9 Dried dill 3g (1 tsp) 10 Gluten-free bread flour mix 300g 11 Gluten-free baking powder 2g (½ tsp) 12 Yeast 7g (2¼ tsp) Gluten-Free Cheese and Chive Bread Step Ingredient Quantity 1 Water 180g 2 Olive oil 30g (2 tbsp) 3 Cider vinegar 5g (1 tsp) 4 Free range egg whites 150g 5 Fresh chives, finely chopped 8g (1 tsp) 6 Salt 8g (1 tsp) 7 Caster sugar 30g (2 tbsp) 8 Cracked black pepper 3g (1 tsp) 9 Gluten-free bread flour mix 300g 10 Gluten-free baking powder 2g (½ tsp) 11 Yeast 7g (2¼ tsp) 12 Mature cheddar* 120g
13 Step Ingredient Quantity 13 Gluten-free baking powder 2g (½ tsp) 14 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 1 Water (at 45 - 50ºC) 300g 2 Olive oil 20g (1 tbsp + 1 tsp) 3 Salt 12g (1½ tsp) 4 Caster sugar 22g (1 tbsp + 1 tsp) 5 Strong white bread flour 470g 6 Dried milk powder 8g (1 tbsp + 1 tsp) 8 Yeast 6g (2 tsp)Fastbake Ii Program (11)
White bread Step Ingredient Quantity 1 Water (at 45 - 50ºC) 400g 2 Olive oil 30g (2 tbsp) 3 Salt 16g (2 tsp) 4 Caster sugar 32g (2 tbsp) 5 Strong white bread flour 630g 6 Dried milk powder 12g (2 tbsp) 8 Yeast 7g (2¼ tsp)Speciality Program (12)
Malt Loaf Step Ingredient Quantity 1 Water 270g 2 Olive oil 15g (1 tbsp) 3 Salt 8g (1 tsp) 4 Dried milk powder 6g (1 tbsp) 5 Plain flour (not ‘bread’ or ‘strong’ flour) 450g 6 Sultanas 200g 7 Honey 24g (1 tbsp) 8 Malt extract 50g (2 tbsp) 9 Black treacle 40g (1½ tbsp) 10 Yeast 4g (1½ tsp)
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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. In that case it may be better to stop the program, discard the ingredients, and start again. Error Message E01 If the breadmaker is too hot, the display will show the message E01. If this happens, press the start/stop button for 2 seconds, remove the loaf tin, and let your breadmaker cool down to room temperature before trying again. Power Loss • If you suffer from a power loss lasting less than 7 minutes, your breadmaker will carry on when power is restored, and the program time will be extended by the duration of the power cut. • This also works if you unplug the breadmaker or switch it off accidentally. • If the power cut is more than 7 minutes, the program will fail. Unplug your breadmaker, let it cool down, then empty the loaf tin, dispose of the ingredients, clean it, and start again. The bread collapsed • The dough may have been too moist. Reduce the liquid in the recipe slightly. • Too much yeast was added. The bread didn’t rise • One or more ingredients were added in the wrong quantities – accuracy is essential • The yeast could be stale—check the date. The core of the bread is too moist • The dough may have been too moist. Reduce the liquid in the recipe slightly. • The flour may have been too heavy. This problem can occur with rye, bran and wholemeal flours. Reduce the amount of heavy flour and replace with a similar quantity of strong white flour. The bread has a coarse texture • Decrease the amount of liquid • Increase the amount of salt The bread has a pale crust • Increase the sugar slightly • Increase the crust colour setting (if the program allows) The bread has risen too much • You may have used too much yeast, try reducing it slightly. • Too much sugar can cause the bread to rise too much. Try reducing the amount of sugar. If you add sweet/sugary ingredients such as dried fruit, honey or molasses, reduce the amount of sugar to compensate. • You might try reducing the recipe liquid as this will slow the action of the yeast. The bread tastes bland • Try increasing the amount of salt.Care And Maintenance
Clean any spillage off the outside of the loaf tin. Spillage inside the machine will burn on to the surfaces; spillage on the element will reduce its life.
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