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1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions.
2 - 3. Open Lid, remove Bread Pan and allow to cool or warm up.
4. Needs service.
5. Wait until Cycle is complete; unplug, allow to cool and clean.
6. Only open Lid during kneading process to check dough ball.
7. Remove bread as soon as Cycle is done and place on wire rack.
8. Allow to cool approximately 15 to 30 minutes.
9. Cycles begin with preheat. No movement occurs in the Bread Pan.
10. Put Kneading Paddle on the shaft of Bread Pan.
11 - 14. Check the dough ball after 5 to 10 minutes of 2nd Kneading process.
It should be in a soft, tacky ball (feel sticky like scotch tape).
If too dry, add liquid, 1/2 to 1 tsp at a time.
If too wet, add 1/2 to 1 TBL of flour. Allow to absorb; add more if necessary.
15. Follow recipe.
16. Increase by 1/4 tsp.
17. Decrease by 1/4 tsp.
18. Sugar substitutes not recommended.
19. Follow recipe or substitution recommendations.
20. Flours cannot be substituted.
21. Place yeast on top of flour away from liquids.
22. Make sure yeast is fresh and at room temperature.
23. Use active dry/rapid or quick rise in equal amounts. Follow bread machine
yeast directions.
24. Water should be 80°F/27°C for all Cycles.
SUGGESTIONS
The following suggestions have a corresponding number found on the
CHECKLIST. Be sure to read both.
TR2500_FINAL 10/14/05 3:14 PM Page 121