Use & Care Manual
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Although your bread maker will mix, knead and bake bread
automatically, when baking bread from scratch, it is recommended
that you learn to recognize condition of your dough. The ratio of our to
liquid is the most critical factor in any bread recipe, yet the most easily
remedied. After 5 to 8 minutes in Knead 2, open bread maker to check
consistency of dough. Dough should be in a soft, tacky ball (feel sticky
like scotch tape). If it is too dry, add 1 tsp. of liquid at a time. If it is too
wet, add 1 tbsp. of our at a time.
Depending on the cycle or recipe used, some steps may not
apply or there may be additional steps. Refer to the respective
recipes instructions in the recipes portion of this booklet, as well
as the specic cycle instructions located at the end of these usage
instructions.
1. Open lid and remove bread pan. Lift bread pan straight up and out
using the handle.
2. Position kneading paddle on the drive
shaft. Match at side of drive shaft to at
part of hole in kneading paddle. Make
sure paddle is secure.
3. Place ingredients into the bread pan.
As you add ingredients into the bread
pan, the collapsible kneading paddle may
fall; this is normal. The paddle will stand up
automatically once the cycle is started.
4. Make small indentation on top of dry
ingredients (not so deep it reaches the
wet layer) and add yeast.
5. Insert the bread pan into the baking
chamber. Press down on rim of bread
pan until it snaps securely into place.
6. Close the lid. If your recipe includes
extra ingredients such as fruits or nuts
(listed after the yeast in the recipe), add
these to the automatic fruit and nut
dispenser.
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7. Plug into standard electrical outlet. Bread maker will beep and
program 1 and 3:25 will appear in the display window.
8. Press
to choose desired cycle Each time MENU is
pressed, unit and display will move to the next cycle.
As the button is pressed, the Rapid cycle setting will
follow the regular cycle setting for White, Whole Wheat and French.
9. Press CRUST COLOR
to choose crust color . Bread
maker is preset for medium crust.
will not be activated for the following cycles:
Jam, Dough, Artisan Dough, Bake Only, Rapid
10. Press
to
select loaf size . Bread
maker is preset to 2 lb.
Loaf size cannot be activated
for the following cycles:
Jam, Dough, Artisan Dough, Rapid,
Gluten Free, Low Carb
11. Press
(I/O) button
to begin kneading cycle ).
The time remaining will begin to
count down in display window.
Bread making time and loaf size
will be shown in display window.
During kneading cycle, yeast will activate and viewing window
may begin to fog. (This will clear eventually so you can view the
progress.)
12. When your bread is nished baking,
bread maker will beep and “3:25” will
appear in display window. Press START/
STOP (I/O) and open lid. Using oven
mitts, remove bread pan .
If bread is not removed immediately after baking and
(I/O) is not pressed, the Keep Warm mode will begin. Bread
maker will automatically turn off after 60 minutes. For best results,
remove bread immediately after baking.
Keep Warm does not apply to the following cycles:
Jam, Dough, Artisan Dough, Bake Only
13. Turn bread pan upside down and shake
to release bread . Place bread upright
on wire rack to cool at least 20 minutes
before slicing.
The collapsible kneading paddle is
designed to stay in the bread pan instead of
sticking in your bread. Check to see if the
paddle stayed in the pan. If not, follow the
caution statements below when removing.
14. Unplug unit and allow to cool completely before cleaning. (See
CARE AND CLEANING INSTRUCTIONS.)
15. Once bread has cooled (approximately 2 hours) store in an airtight
container.
For best results, place bread on wire rack and allow to cool at least
20 minutes before slicing. Use electric knife or serrated knife for even
slices.
Store unused bread, tightly sealed (sealable plastic bags or plastic
containers work well) at room temperature for up to 3 days. For longer
storage, (up to 1 month) place bread in sealed container in freezer.
Since homemade bread has no preservatives, it tends to dry out and
become stale faster. Leftover or slightly hardened bread may be cut
into ½-inch or 1-inch cubes and used in recipes to make croutons,
bread pudding or stufng.
Dry
Yeast
Liquid