Specifications

ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES - After you have prepared some of the recipes in this
book, you may wish to adapt your own conventional bread recipes. Some experimentation will be required and you wilt need to check
the condition of the dough during the knead cycle for any adjustments needed. Either use one of the recipes in this book that is similar
to your recipe as a guide, or use this forlnuta:
For each cup of flour used in recipe use: For Example, based on the t\_rlnula to the left using 3 cups of flour start with:
3 ounces liquid, 75-85 ° F
½ tablespoon tat
½ teaspoon salt
½ tablespoon sweetener
scant 3/4teaspoon active dry or
½ teaspoon bread machine/fast rise yeast
9 ounces liquid, 75-85 ° F
1½ tablespoons tat
3 cups of bread flour
1V_,teaspoons salt
1½ tablespoons sweetener
2 teaspoons active dry or 1½ teaspoons bread lnachine/fast rise yeast
Add in_edients to pan in recommended sequence: liquids first, then fat, then all dry in_edients except yeast. Level dry in_edients in
pan. Make a slight well and add yeast to well. Pro_aln t\_rbasic/specialty setting, medium crust color. After 10 minutes of
continuous kneading, check the condition of dough. It should be soft, a bit sticky with a slight smear under the knead bar. If too wet
and sticky, add one (1) tablespoon of flour at a time until dough gathers into a ball and does not cling to sides of pan. If too dry and
motor is laboring, add one (1) teaspoon liquid at a time until the dough becomes lnore pliable.
DO NOT EXCEED 3 CUPS OF BREAD FLOUR FOR A 1½ POUND LOAF; 2 CUPS OF FLOUR FOR A 1 (ONE) POUND
LOAF.
HIGH ALTITUDE ADJUSTMENT - Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and
the dough to rise more quickly. The dough can rise so much that when it begins to bake, it wilt collapse due to overstretching of the
gluten structure. To slow the rising of the dough at high altitudes, reduce the amount of yeast by ¼ teaspoon at a time until you find
the right amount. You can also reduce the amount of liquid by a teaspoon or two. Some experimentation will be needed when using
your bread maker at high altitudes. Make notes on the amount of yeast and liquid used for future reference.
BECOME FAMILIAR WITH CONTROL PANEL - The bread maker's control panel was designed to be very easy to use.
Please review it carefully to better understand each button. Either look at the control panel on the bread maker or see "Parts of Bread
Maker".
BREAD SELECT BUTTON - The bread select button lets you choose the bread settings as well as the dough setting. With each
press of the bread select button, the indicator arrow wilt point to a bread or dough setting on the control panel. The time required to
complete each setting will also appear in the display. The bread select settings offered are:
basic/specialty 3:10 (medium crust)
whole wheat 3:40 (medium crust)
dough 1:20
The basic/special D"bread setting can be used tbr ahnost any bread recipe containing at least 50% bread flour. Ifa recipe contains less
than 50% bread flour, then use the whole wheat setting as this features a longer knead cycle which is beneficial for whole _ain flour,
such as whole wheat. See "Basic Steps in Making Bread".
The dough setting prepares dough t\_rhand shaping and baking in your own oven.
When using the basic/specialD, whole wheat and dough settings, an audible alert will sound during the knead cycle as a reminder to
add in_edients, such as nuts or raisins, if recmrnnended in recipe. If not adding extra ingredients, iguore this alert or use it as a
checkpoint to check the condition of the dough for any needed adjustlnent. See "Special Notes on Flour".
CRUST COLOR BUTTON - The crust color button lets you choose three (3) different crust colors tbr breads made at
basic/specialty and whole wheat settings. With each press of the button, the indicator arrow will point to light, medium or dark on
the control panel. The crust color button does not apply to the dough setting.
TIMER BUTTONS - The timer lets you program the bread maker to start at a later time, which is convenient if you wish to wake
to a fresh loaf of bread in the morning or come home to a fresh loaf for dinner. The timer can be pro_alnlned to delay the start of the
bread maker for up to 13 hours. When using the timer feature, no perishable ingredients should be used, such as milk, eggs, cheese,
yogurt, etc., as these foods can spoil when held at room temperature for several hours. Use timer only with recipes with the
@ symbol as these do not contain any perishable ingredients.
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