Lost my instruction manual and i've never made bread in it. do i just follow the package instructions and pour the ingredients in with out stirring them...ie: do i just dump them in and it mixes it up?

Unfortunately, I was unable to find an official website for Graetz bread makers or a downloadable instruction manual for the VBM109 model. However, here are some general instructions on how to use a bread maker that may be helpful:

1. Add the ingredients: Add the dry ingredients to the bread pan first, followed by the wet ingredients, and then the yeast. Make sure to follow the recipe and measurement guidelines carefully.
2. Select the program: Choose the desired program for your bread maker. Each program has a different setting for kneading, rising, and baking. The VBM109 model may have basic, whole wheat, French, sweet, or gluten-free programs, among others.
3. Set the timer: Set the timer according to the recipe or your preferences. This allows you to delay the start of the baking process, so that you can wake up to freshly baked bread or have it ready for dinner.
4. Start the machine: Press the start button to begin the bread-making process. The bread maker will mix, knead, rise, and bake the bread according to the selected program.
5. Remove the bread: When the bread maker beeps or signals that the bread is done, use oven mitts to carefully remove the hot bread pan from the machine. Let the bread cool down for a few minutes before slicing and serving.

It's important to note that different bread makers may have slightly different instructions and settings, so be sure to consult the manual if you have one. You can also try searching for generic bread maker recipes online or experimenting with your own ingredients and measurements. Good luck!

just email me at [email protected] and I 'll send you an e copy of a MR manual that has the basic bread recipe in it.

yes it is best to add the yeast last. If you are making your bread right away it is ok to just sprinkle it in without worrying about whether it is dead center or not.

Just follow the ingredients on the recipe. There is no formula for bread, you must follow a recipe, or buy the premixed packages.

You should just be able to put all the ingredients wet and dry into the bread maker. The machine should be doing the work.

Hi.

Heres the booklet
http://safemanuals.com/user-guide-instructions-owner-manual/OSTER/5838-EXPRESSBAKE-BREAD-MAKER
Enjoy

All the best
Rob

Here's the instructions for Model HB-215. Source =>
http://www.globalgourmet.com/forum/index.php?topic=47.msg222
The post below this post says Chef Mate - Models HB12W, HB215 and CM725 only! So, it might be the same instructions.

Chefmate Bakery Oven Model HB-215
Modes:

• Standard 1.5 lb normal crust: Bakes a 1.5 lb basic loaf of bread in 2 hrs 30 min.
• Standard 1.5 lb dark crust: Bakes 5 min longer.
• Standard 1 lb normal: Bakes a 1 lb basic loaf of bread in 2 hrs 20 min. No “dark” option.
• French mode: Bakes a French loaf of bread (salty taste) in 3 hrs 40 min.
• Sweet mode: Bakes a sweet flavor loaf which tastes like a butter roll in 3 hrs 40 min.
• Doughmode: Use this mode for making dough for rolls, croissants, doughnuts,etc., which you want to bake in your conventional oven. Prepares doughin 1 hr 20 min.

Control Panel: (when pressing a controlbutton, be sure to hold it down until you hear a “Beeping” soundindicating contact has been made.

• Display: Shows the time remaining until a mode is completed. Can also display timer setting or mode selected.
• Select button: Push to select mode: Cycles through modes in following order:
  Normal 1.5lb -> Dark 1.5 lb -> 1 lb -> French -> Sweet -> Dough
• Start button: Push to start processing the mode selected.
• Stop button: (press for one second to take effect)
  Push to turn off power after baking is completed or to reset the mode or timer.
  If used after a mode is started, it will stop it.
• Timer set buttons: Up arrow: advances timer setting 10 min each time pressed.
  Down arrow: sets timer setting back 10 min each time pressed.

Ingredient Information

• Flour– Use flour that is marked “bread flour” or “better for bread”. (Thesewill usually be labeled as having more gluten than regular flour.)
• Dry Skim Milk – This enhances the flavor and adds to the nutrition of the bread.
• Butter – Butter adds a rich flavor to the bread and makes it soft.
• DryYeast – Yeast is necessary for causing the dough to rise. Select readyto use yeast which needs no preliminary fermentation. Use only activedry yeast. Don’t use 50% faster dry yeast.
• Sugar – Sugar speeds up the dough rising process, adds flavor, and makes the bread soft and the crust brown.
• Salt – Salt controls the activity of the yeast and makes the dough firm.
• Water– Gluten is formed when flour is mixed with water. This allows thedough to rise by retaining air. The amount of water and its temperatureare very important. Usually, the water temperature should be between 68F/20 C and 77 F/25 C. When the room temperature is over 82 F/ 26C, usecold water (about 41 F/5 C). When the room temperature is under 50 F/10C, use lukewarm water (about 100 F/38 C).

Operating Instructions

Baking a standard loaf of bread using Standard Mode.

Ingredients for 1 lb loaf for 1.5 lb loaf
Water 7 ½ ounces (210ml) 9 ½ ounces (270ml)
Bread Flour 2 1/3 cups 3 cups
Dry Skim Milk ½ tablespoon 1 tablespoon
Sugar 1 tablespoon 1 ½ tablespoons
Salt 1 teaspoon 1 ½ teaspoons
Butter 1 tablespoon 1 ½ tablespoons
Dry Yeast 1 ½ teaspoon 1 ¾ teaspoons

1. Open the lid and remove the bread case (hold both sides of handle and turn counterclockwise.
2. Position the kneading blade on the drive shaft. (remove any crumbs from drive shaft.)
3. Place ingredients into the bread case. Add ingredients in the following order:
Pour in the proper amount of water.
Add the flour, sugar, salt, butter, and dry skim milk – in that order.
Place the dry yeast on the center of the flour.

Note:When using the timer, make a hollow depression in the ***** of flourand pour the dry yeast into it. Do not let the yeast touch the water orthe dough may not rise properly.

4. Place the bread case into the body of the baker. Turn clockwise to lock
5. Close the lid.
6. Plug in to outlet. (after being plugged in the number “0 00” will flash in the display.
7. Setthe standard mode. Press the select button to set the mode to Normal,Dark, or 1 lb, depending on your preference and the amounts ofingredients used.
8. Start. Press the START button. The timereadout in the display will begin counting down the minutes from theamount of time required for the mode you have selected.
Steam may rise from the vent on the back of the lid during operation.
When baking is finished, the buzzer will sound three times and the display will read “0 00”
9. Removingthe bread case. When the buzzer stops, press the STOP button and openthe lid of the baker. ( The heater in the unit will keep operating tokeep the bread warm for a while after baking is complete. When removingthe bread case, always be sure to press the STOP button to turn off theheater.) Using the handle and oven mitts, remove the bread case. Thehandle and bread case will be very hot. Do not place the heated breadcase on the body of the baker, table cloth, or plastic surfaces.
10. Removing the bread from the bread case.
Usingoven mitts, turn the bread case upside down and gently shake it toremove the bread. The surface of the bread case is slippery, so be sureyou have a firm grip.
If the bread can not be easily removed, turn the drive shaft on the bottom in both directions so loosen the bread.
Place the bread on a wire rack or similar surface to cool.
Note: when baking is completed, remove the bread as soon as possible. If leftin the case for a long period of time, its surface will become stickyand the flavor will be lost. If the kneading blade comes out with thebread, use a plastic or wooden utensil to remove it. CAUTION: it willbe hot.
11. Remove the plug from the outlet.
Baking a French loaf of bread using the French mode
Follow the above instructions, except select French mode in step 7 and use the following ingredients in the order shown:
Water 9 ½ ounces (270ml)
Bread Flour 3 cups
Sugar 1 ½ teaspoons
Salt 1 ½ teaspoons
Butter 1 ½ tablespoons
Dry yeast 1 ¾ teaspoons
Baking a sweet flavor loaf of bread using the Sweet Mode
As above, but select Sweet Mode in step 7 and use the following ingredients in the order shown:
Water 7 ounces (200ml)
Egg (medium size) 1
All Purpose Flour ½ cup
Bread Flour 2 1/3 cup
Dry Skim Milk 2 tablespoons
Sugar 2 tablespoons
Salt 1 ½ teaspoons
Butter 3 tablespoons
Dry Yeast 1 ½ teaspoons
How to use the timer. (The timer function cannot be used with Sweet or Dough modes)

The timer extends the time from pressing START until the baking completes.
1. Place all ingredients into the unit and plug it in.
2. Select the desired mode
3. Press up arrow once. The normal time for that mode will be displayed: 2:30 for a standard loaf.
4. Keep pressing up arrow (or down arrow) until the desired time to completion is displayed.
5. Press the START button to start the delayed timing.
Preparing a dough for handmade bread using the Dough mode.

1. Follow steps 1 through 6 for standard loaf. Select Dough mode in step 7.
2. Press START to begin the dough making process. It will take 1 hr 20 min. The display will show the time remaining.
3. Thebuzzer will sound 3 times to let you know the dough is ready. Take itout and shape it as you wish for baking in a conventional oven.
4. Unplug from outlet.

try http://breadmakerpartsemporium.ioffer.com/. They have manuals and parts for most breadmakers at very reasonable prices.

My best results

6 heaped tablespoons whole meal
2 heaped tablespoons strong white
2/3 Teaspoons dark brown sugar
A healthy squeeze of tomato puree (adds ascorbic acid and makes the bead last longer)
Pinch of salt
about 3grams dried yeast

select "dough" (9 on mine)

When the program end bake in an oven at gas mark 5

I have never really been satisfied with a square loaf with the paddle hole in it. Also the bread ends up really heavy. I think this is because the bread sweats rather than bakes

The bread-maker is also easier to clean after just making dough, it produces better dough than i can by hand and the machine gets on with it while i can do something else!

Look at the box first. Many times it will have instructions on it. However sometimes it may not and have only the the dry ingredients. If the box has no instructions, see how many cups of flour the mix uses. If it uses 3 cups of flour total, the mix is for a 1 1/2 pound loaf. If the mix uses 2 cups of flour it will make a 1 pound loaf. Box missing this info? It's time to take the flour out of the box to measure it with at measuring cup. Mixes sometimes combine all the ingredients together so it will measure bit more than 3 cups for a 1 1/2 pound loaf or 2 cups for 1 pound loaf. After finding out how big the loaf is going to be then get the bread pan and instruction manual and start constructing the dough. I'd find the recipe in the manual that matches the mix the best to find out how much liquid to use. (for a classic whit its 1 cup for 1 1/2 pound leaf and 3/4 cup for 1 pound loaf) Then I put the liquid in the pan first along with butter (if necessary), followed by the dry ingredients in the mix with the yeast at the top. Put the pan into the bread machine and select 1 or 1 1/2 loaf or if it is a french or sweet bread. Press start. Unfortunately I have a different machine than you do, but I think this will help.