14.
15.
Note:
· Pausing the bread
maker during operation
is sometimes necessary
if you want to remove
the stirring paddle
or add in toppings.
However, interrupting
the operation or lifting
the lid excessively can
affect the dough's ability
to bake or rise correctly.
Operation
(
CONT.
)
.
Adding Fruit/Nuts
During operation, the bread maker will
beep 10 times to signal when fruit, nuts, or
other toppings may be added to the dough.
Simply open the lid and add the ingredients
to be mixed in. Toppings may also be
sprinkled on top of the bread before the
"Bake" phase. To avoid burning, carefully
monitor any toppings on the surface of the
bread while baking.
.
Removing the stirring paddle
After the last "Knead" cycle, it is safe to remove
the stirring paddle if you do not want to
remove it from the baked loaf later. Simply
press
Start|Stop
to pause the unit, open the lid
and remove the paddle. Press
Start|Stop
again
to resume.
9. Once baking is complete, the unit will beep and
automatically switch to the warming mode.
.
The bread maker will keep bread warm for up
to one hour, after which it will beep to indicate
that the time has ended. If you wish to cancel
the warming mode early, simply press and
hold the
Start|Stop
button until the unit beeps
after the bread has finished baking.
10. Using oven mitts or hot pads, carefully remove
the baking pan from the baking cavity. Tilt the
baking pan on its side and gently slide the baked
bread out, tapping gently or shaking the pan if
necessary.
.
Before slicing, remove the stirring paddle from
the bottom of the loaf using the paddle hook, if
you did not remove it earlier.
11. When you are finished using your bread maker,
unplug the power cord to turn off, wipe clean with
a damp cloth, then wipe dry. See "To Clean" on
page
26
for instructions on cleaning your bread
maker's accessories.
Caution:
The baking pan will be
hot after removing from
the baking cavity. Before
attempting to remove the
bread, we recommend
setting the baking pan
aside and letting it cool
briefly.
To avoid spills, burning,
and/or damage to your
bread maker,
never
overfill the baking
pan. Follow the recipe
measurements provided
in "Recipe Charts" on
pages
18-24.
Ingredient guide
Flours
. Bread Flour
High-gluten wheat flour that produces a light,
springy loaf. Bread flour is excellent at holding its
shape and rises well with yeast, which makes it
the best choice for bread and pizza dough.
. All-Purpose Flour
Basic wheat flour with moderate gluten levels.
While it can be used for breadmaking, it does
not rise as well as bread flour. All-purpose flour is
best suited for low-rising baked goods like cake,
muffins, and cookies.
. Whole Wheat Flour
Wheat flour made using the entire wheat kernel.
Very high in fiber, this flour can be used in a
variety of baked goods, but will yield smaller and
more dense results with a nuttier taste. Whole
wheat flour can also be mixed with bread flour or
all-purpose to dilute its characteristics.
. Rye Flour
A low-gluten flour milled from rye grains/berries.
Recommended for rye, pumpernickel, and even
sourdough breads. Due to low-gluten levels, it is
recommended to mix rye flour with bread flour to
assist in proper rising.
. Gluten-Free Flour
Made from a variety of gluten-free grains and
nuts like rice, millet, oats, almonds, and even
coconut. Gluten-free breads tend to be more
dense and smaller than traditional wheat
breads. If possible, we recommend choosing
a gluten-free flour specifically formulated for
breadmaking.
Fats
. Unsalted Butter
Adds flavor, moisture and texture to breads.
Unsalted butter is highly recommended, as using
salted butter can make the dough too salty and
prevent proper rising. For best results, bring butter
to room temperature and cut into small slices
before adding to the baking pan.
. Oil
Vegetable oils, like canola or corn, can be used
in place of butter for breadmaking. Consider the
flavor of the oil before using, as it will affect the
taste of the bread. Flavored oils (walnut, garlic,
etc) can also be added for a unique taste.
Note:
· Using flours that differ
from the provided
recipes in this manual
may affect baking
outcomes. Adding extra
water or flour may be
needed if dough is too
runny or crumbly.
· Be sure to precisely
measure your
ingredients, as this
will greatly affect the
outcome of your bread.
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