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Care and Cleaning
This product contains no user serviceable parts. Refer service
to qualified service personnel.
CLEANING
Important: Always unplug bread maker and allow to cool
completely prior to cleaning.
Bread pan and kneading paddle have nonstick surfaces, which
make cleaning easier.
1. After baking each loaf of bread, unplug bread maker and
allow to cool; discard any crumbs.
2. Remove bread pan from oven chamber and kneading paddle
from bread pan. Wash bread pan and kneading paddle inside
and out with warm, soapy water. Avoid scratching nonstick
surfaces.
Caution: Do not place bread pan in dishwasher, or soak it
in water.
3. If kneading paddle is stuck to drive shaft, pour warm water
into bread pan for up to 30 minutes, to loosen it. Do not use
excessive force.
4. Wipe inside of lid and oven baking chamber with slightly
damp cloth or sponge. If any residue has scorched on
heating element or elsewhere, wipe with nonabrasive pad to
clean. Lid can be removed for cleaning. Dry baking chamber
and lid thoroughly.
Important: Do not put lid in dishwasher, as it may cause
warping. Do not immerse in water, as it contains sensitive
electronic sensors.
5. To clean glass in lid, use glass cleaner or mild detergent
and damp cloth or plastic scouring pad. Do not use abrasive
cleaners or scouring pads, as they may scratch glass.
6. Do not use vinegar, bleach or harsh chemicals to clean
bread maker.
7. Be sure bread maker is completely cooled before storing.
8. Baking chamber contains heating element and drive shaft.
When cleaning, NEVER pour water, solvents or cleaning
solutions into this area.
STORAGE
All removable parts should be thoroughly cleaned and dried.
Store lid closed. Place bread pan into bread maker with
kneading paddle inside.
Crescent Rolls
On lightly floured board, roll dough to 12-inch circle. Spread
with softened butter. Cut into 16 wedges beginning at wider
end. Place rolls 2-inches apart on greased baking sheet with
points underneath; curve rolls slightly. If desired, brush with
melted butter just before baking.
Rosettes
On lightly floured board, roll about 1½ oz. piece of dough into
14-inch rope. Tie in a loose knot, leaving 2 long ends. Tuck one
end under knot and second end into the top center of the loose
knot. Place 2-inches apart on lightly greased baking sheet.
JAM CYCLE
Method:
1. Following steps in USING YOUR BREAD MAKER; select
JAM cycle.
2. Once JAM cycle is complete, remove bread pan from bread
maker and pour hot mixture into heat-safe jars, leaving ½”
of space at the top.
3. Allow to partially cool. Cover tightly to store. Mixture will
thicken upon cooling.
Tips for Best Results
• Do not reduce sugar or use sugar substitutes. Exact
amounts of sugar, fruit, and other ingredients are necessary
for good set.
• Use only ripe fruit (not overripe or under-ripe) for best flavor.
• Do not puree fruit. Jam should have bits of fruit in it.
• Recipes should not exceed 3 cups fruit.
• Remove stems, seeds or pits from fruit.
• You may use strawberries, blackberries, raspberries or
other thin skinned berries. Fruit such as peaches, pears and
apricots may be used, but should be peeled and have seeds
removed.
• Frozen berries or fruit (no sugar added) may be substituted
for fresh. Thaw and drain before measuring. For thinner jam,
use juice as part of 3 cups of berry or fruit amount.
• Lemon juice adds necessary acid to berries or fruit.
• You may decrease amount of sugar, but it will produce a
thinner result. More sugar will make it thicker. For best
results, sugar substitutes are not recommended.
• Average refrigerated life of jam is 2 weeks or up to several
months if frozen.
Important: Do not exceed amounts given in recipes!