5
USING THE BREAD MAKER
BEFORE THE FIRST USE
Before using your Bread Maker for the first time, wash the inside of the bread pan, the kneading
blade, and the measuring utensils in hot soapy water. Rinse and dry well. Wipe the interior of the
lid and the exterior of the bread pan and appliance with a damp cloth.
PREPARE THE BREAD PAN
Open the lid. Lift the handle on the bread pan and hold it with both hands. Turn the bread pan
anticlockwise, then lift the pan out.
Make sure the drive shaft in the bread pan is clean and free from crumbs or pieces of dough.
Position the kneading blade on the shaft (it will fit only one-way round). Push it firmly into place. If
the blade is insecure, it may come off when kneading and the ingredients will not be properly
mixed.
FILLING WITH INGREDIENTS
Ensure you have all the ingredients in hand. Carefully fill the pan, make sure you don’t leave any
ingredients out. When filling, it is essential that the ingredients are filled in the prescribed order,
otherwise the bread will not be properly baked.
The ingredients should be at a warm room temperature (20-25
º
C). If the room is cold (below
18
º
C), use warm water (40
º
C) to make sure the yeast ferments fully. To gauge the temperature,
if you do not have a thermometer, heat some water and slowly add this to a jug of cold water until
the resulting temperature is barely warm to the touch.
Measure and add the water to the pan. Next add the salt and the other dry ingredients. Finally
add the yeast. It is essential to keep the yeast away from the salt and the water before mixing
commences or the bread will not rise properly.
Clean off any spills around the outside of the bread pan and lower it into the breadmaker,
reversing the process described earlier.
Using the handle, lower the pan into the Bread Maker. Turn clockwise to secure the pan firmly in
place.
Lay the handle back on the pan. Close the lid. The ingredients are now ready for baking.
Yeast
Dry Ingredients
Water
