7
How to Make Bread
1. Place the pan into position, then turn it clockwise until it clicks into the correct
position. Fix the kneading blade onto the driveshaft. Turn the kneader clockwise
until it clicks into place.
TIP: Lightly grease the kneader holes with non-stick spray or heat-resistant margarine
prior to placing the kneader. This helps you remove the kneader after baking.
2. Place ingredients into the bread pan. Usually the water or liquid substance
should be added first, then the sugar, salt and flour. Always add yeast or baking
powder last.
3. Close the lid gently and plug the power cord into a wall outlet.
4. Press the MENU button until your desired programme is selected.
5. Press the COLOUR button to select the desired crust colour (if applicable).
6. Press the LOAF SIZE button to select the desired size (if applicable).
7. Set the delay time by pressing Time+ or Time- button. This step may be skipped
if you want the bread maker to start working immediately.
8. Press the START/STOP button to start working.
9. For the BASIC, FRENCH, WHOLE WHEAT, SWEET and SANDWICH programmes, a
beep will sound during operation. This is to prompt you to add extra ingredients.
Open the lid and put the ingredients in. It is possible the steam will escape
through the vent slits in the lid during baking. This is normal.
10. Once the process has been completed, 10 beeps will sound. You can press the
START/STOP button for approximately 3 seconds to stop the process and take
out the bread. Using oven mitts, open the lid and firmly grasp the bread pan
handle. Turn the pan anti-clockwise and gently pull the pan handle straight up
and out of the machine.
11. Use a non-stick spatula to gently loosen the sides of the bread from the pan.
CAUTION:
the bread pan and bread may be very hot! Always handle with care
and use oven mitts.
12. Turn the bread pan upside down onto a clean surface and gently shake until
the bread loosens in the pan.
13. Remove the bread carefully from the pan and cool for about 20 minutes before
slicing and serving.
