Instruction manual

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6. Use the size button to choose the size – small i (500g), medium j (750g), large k
(1kg).
7. Use the + and - buttons to set the timer (optional).
8. Press the start/stop button to start the program.
9. The display counts down, then, when it’s finished, it’ll beep.
After the beep, the breadmaker will keep the bread warm for an hour, on the basic,
French, wholewheat, sweet, sandwich, gluten free, fastbake 1, and fastbake 2 programs.
Preparation
10. Place the breadmaker on a stable, level, heat-resistant surface.
11. Don’t plug it in yet.
12. Open the lid.
13. Grip the loaf tin handle and pull the loaf tin up and out of the breadmaker.
14. Fit the paddle to the shaft in the bottom of the loaf tin.
15. The top of the shaft and the hole in the paddle are flattened (D-shaped), so you’ll
have to rotate the paddle to fit it on the shaft.
16. Measure the ingredients, and have them all to hand, ready to add to the loaf tin.
17. Set out a wire tray (for the bread), a heatproof placemat (for the loaf tin), and
oven gloves (for your hands).
Measuring the ingredients
18. It is important that ingredients are measured accurately.
19. For example – if you have 6 ingredients and each one only gets 1% out, the
difference will be the same as adding an extra-heaped teaspoon of sugar to a
cup of tea – not nice! – so:
a) Use the same measuring spoons for all the ingredients
b) Use the back of a knife to level all spoons for measurements given in
spoons.
c) Don’t use a measuring jug – electronic scales are much more accurate
than looking at lines on a jug, so rather weigh water.
d) 1 millilitre of water weights 1 gram, so we’ve shown the water in the
recipes as grams (g), rather than millilitres (ml)
e) If you still want to measure the water with a measuring jug, simply replace