Instruction manual

2. Your bread won’t have any of these, so it won’t keep like commercial bread, and

it won’t look like commercial bread. On the plus side, it won’t taste like

commercial bread either – it’ll taste like bread should.

3. 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.

4. To freeze bread, let it cool, put it in a polythene bag, suck all the air from the bag,

then seal it.

5. Don’t put bread in the fridge. Bread going stale is due to chemical reactions.

Most chemical reactions have an ideal temperature range, at which they work

best. Guess what? – the chemical reactions involved in bread going stale work

best at fridge temperatures.

Remember – freezing bread is OK – just don’t stick it in the fridge.

Kitchen temperature

Kitchen temperature can affect the outcome of your baking. The breadmaker works best

in a kitchen with a temperature between 15°C and 34°C (59°F and 93°F).

Power cuts

1. If you suffer from a power cut lasting 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.

2. If the power cut is more than 7 minutes, the program will fail – unplug the

breadmaker, let it cool down, then empty the loaf tin, dispose of the ingredients,

clean it, and start again.

3. This also works if you unplug the breadmaker or switch it off accidentally. , Make

sure you remove the paddles before you dispose of the ingredients.

Error messages

1. If the breadmaker is too hot, the display will show an error message – an odd set

of letters and/or numbers.

2. If this happens, press the start/stop button for 2 seconds, remove the loaf tin, and

let the breadmaker reach room temperature before trying again.

3. If this doesn’t work, then the problem isn’t overheating, it’s probably broken.