Use & Care Manual
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11
Double-acting baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does
not require rising time before baking, as chemical reaction works when liquid ingredients
are added and again during baking process.
Baking soda is another leavening agent, not to be confused or substituted for baking powder.
It also does not require rising time before baking, as chemical reaction works during baking process.
Eggs add richness and velvety texture to bread dough and cakes. When recipe calls for egg(s),
large egg(s) at room temperature should be used.
Butter, margarine and oil shorten or tenderize the texture of yeast breads. French bread gets unique crust and tex-
ture from the lack of added fat. However, breads that call for fat stay fresh longer.
If butter is used directly from refrigerator, it should be cut into small pieces for easier blending
during kneading process.
All liquids should be warm 80ºF/27ºC to 90°F/32°C for all recipes. Liquids, such as milk, water or a combination of
powdered milk and water, can be used when making bread. Milk will improve avor,
provide velvety texture and soften the crust, while water alone will produce a crispier crust. Vegetable
or fruit juices and potato water may be used for avor variety.
Salt is necessary to balance avor in breads and cakes; it also limits growth of yeast. Changing the amount of salt in
a given recipe may result in shorter, gummier bread. When rst making a type of bread, do not increase or decrease
amount of salt shown in the recipe.
Sugar is important for color and avor of breads. It also serves as food for yeast since it the supports fermentation
process. Recipes in this book that call for sugar require granulated sugar.
• In high-altitude areas (over 3,000 feet), dough tends to rise faster
as there is less air pressure. Therefore, less yeast is necessary.
• In dry climates, our is drier and requires slightly more liquid.
• In humid climates, our is wetter and will absorb less liquid, so less
liquid is required.
This product is for household use only.
• Remove packing materials and any stickers.
• Please go to www.prodprotect.com/applica to register your
warranty.
• Place bread maker on dry, stable, level surface away from heat and
areas where cooking grease or water may splatter on unit. Do not
place near edge of countertop. If placing beneath cabinets, make
sure there is enough room to open the lid without interference.
• Before rst use, operate on Rapid White cycle without adding
ingredients to burn off manufacturing oils. (Follow instructions in
USING YOUR BREAD MAKER
.)
During rst use, bread maker may smoke and/or
emit an odor from mineral oils used in manufacturing. This is
normal.
• Bread cycles: approximately 5 cups
• Quick breads: 4 cups
• Dough cycle: 4
2
/
3
cups
• Jam: 3 cups of fruit mixture
Remember to insert kneading paddles rst, then add all
ingredients in the order listed BEFORE inserting the bread pan into
baking chamber.
• When inserting bread pan into bread maker, make sure to set rmly
in place.
Removing bread pan
• To remove bread pan from baking chamber, hold handle with an
oven mitt and lift straight up rmly.
• After removing loaf (by turning bread pan upside down and shaking
gently), check to see that kneading paddle is removed from loaf. If it
is stuck in bread, allow bread to cool; then use the paddle removal
key to remove it, taking care not to scratch the kneading paddle.
Allow bread to cool before removing the kneading paddle.