Adding Yeast
For better baking results, add yeast near the edge of the inner pot.
Manual Course for Kneading Only Option
The process of making dough ONLY is performed with this course. The Manual Course is used for only
making dough which then can be used to make pizza, table rolls, croissants or other breads which will
be hand shaped and baked in a conventional oven.
Make sure the inner pot is correctly positioned.
Prepare and add the ingredients for the bread or dough as described in your recipe.
First add active dry yeast, then the other ingredients into the inner pot. All ingredients, except the
water, must be at room temperature.
Note:
Add a small quantity of warm water (approximately 40°C - “hot to the touch”) as required in your
recipe.
Touch the
SELECT
pad to select the
MANUAL
course
Touch the
START
pad to begin kneading of dough. The LED read out will tell you the number of
minutes remaining until the dough will be ready.
Note:
25 minutes after pressing the
START
pad, the Bread Oven will beep 10 times indicating the
best time to add other ingredients such as raisins, etc.
Dough is completed when the Bread Oven beeps for 5 minutes.
Notes:
If you wish to mute the beep sound, press the
CLEAR
pad.
When pressing the
CLEAR
pad, make sure you hold it down for longer than one second.
When the dough is ready, remove it from the inner pot
Proceed with the instructions given in your recipe.
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