Use & Care Manual
1
1
This product contains no user serviceable parts. Refer service to
qualied service personnel.
Bread pan and kneading paddle have nonstick surfaces, which make
cleaning easier.
1. After baking each loaf of bread, unplug bread maker and allow to
cool; discard any crumbs.
2. Remove bread pan from oven chamber and kneading paddle from
bread pan. Wash bread pan and kneading paddle inside and out with
warm, soapy water. Avoid scratching nonstick surfaces.
3. If kneading paddle is stuck to drive shaft, pour warm water into
bread pan for up to 30 minutes, to loosen it. Do not use excessive
force.
4. Wipe inside of lid and oven baking chamber with slightly damp
cloth or sponge. If any residue has scorched on heating element or
elsewhere, wipe with nonabrasive pad to clean. Lid can be removed
for cleaning. Dry baking chamber and lid thoroughly.
5. To clean glass in lid, use glass cleaner or mild detergent and damp
cloth or plastic scouring pad. Do not use abrasive cleaners or
scouring pads, as they may scratch glass.
6. Do not use vinegar, bleach or harsh chemicals to clean bread
maker.
7. Be sure bread maker is completely cooled before storing.
8.
Baking chamber contains heating element and drive shaft. When
cleaning, NEVER pour water, solvents or cleaning solutions into this
area.
• All removable parts should be thoroughly cleaned and dried.
• Store lid closed. Place bread pan into bread maker with kneading
paddle inside.
• Rising times for dough after it is shaped and placed in baking pan
will vary due to recipe, temperature and humidity level of your
kitchen. Optimum temperature for rising is 70°– 75°F. Rising is the
most essential feature in bread making.
• Bread maker allows dough to have rst rise or fermentation before
dough is removed. Fermentation conditions gluten, (becoming
pliable and elastic with a soft, smooth quality) develops avor and
leavens product.
• Resting allows gluten to relax and makes handling easier. Shape as
desired and allow to rise until doubled in volume.
•
Dough has doubled in volume when an indentation
remains after tip of a nger is pressed lightly and quickly into
dough. If indentation springs back, cover and let rise a few more
minutes and check again.
1. Following steps in USING YOUR BREAD MAKER; select JAM cycle.
2. Once JAM cycle is complete, remove bread pan from bread maker
and pour hot mixture into heat-safe jars, leaving ½” of space at the
top.
3. Allow to partially cool. Cover tightly to store. Mixture will thicken
upon cooling.
• Do not reduce sugar or use sugar substitutes. Exact amounts of
sugar, fruit, and other ingredients are necessary for good set.
• Use only ripe fruit (not overripe or under-ripe) for best avor.
• Do not puree fruit. Jam should have bits of fruit in it.
• Recipes should not exceed 3 cups fruit.
• Remove stems, seeds or pits from fruit.
• You may use strawberries, blackberries, raspberries or other thin
skinned berries. Fruit such as peaches, pears and apricots may be
used, but should be peeled and have seeds removed.
• Frozen berries or fruit (no sugar added) may be substituted for
fresh. Thaw and drain before measuring. For thinner jam, use juice
as part of 3 cups of berry or fruit amount.
• Lemon juice adds necessary acid to berries or fruit.
• You may decrease amount of sugar, but it will produce a thinner
result. More sugar will make it thicker. For best results, sugar
substitutes are not recommended.
• Average refrigerated life of jam is 2 weeks or up to several months
if frozen.