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UUssiinngg tthhee ttiimmeerr
Use the timer when you want the bread ready
later, or in the morning. A maximum of 13 hours can
be set. Check if function is available by consulting
‘Baking cycle times’ section. Do not use this function
with recipes that use perishable ingredients such as
eggs, fresh milk, sour cream, or cheese.
1
Decide when you want the bread to be ready and
calculate the difference in time btween now and
then. For example, if you want a loaf at 8am, and it
is now 7.30pm, the difference is 12 1/2 hours.
2
Enter this time by pressing ▼▲ buttons. Arrows will
move time up or down in 10-minute increments.
Press and hold for faster movement. After you have
pressed Start, the colon (:) will flash.
BBuuzzzzeerr
The buzzer sounds:
• when pressing any button;
• during the second kneading cycle of certain
programs to indicate that cereals, fruit, nuts or
other ingredients can be added;
• when the program finishes.
The accoustic signal sounds during the warming
phase at the end of the baking procedure.
PPoowweerr iinntteerruuppttiioonn
After a power supply failure
• if the program has not yet reached kneading, press
Start and the program will continue using the
automatic repeat function;
• if it has gone beyond this point, the process must
be started from the very beginning. The ingredients
will have to be discarded and you must start again
with fresh ingredients.
SSlliicciinngg aanndd ssttoorriinngg bbrreeaadd
For best results place bread on a wire rack and
allow to cool for 15-30 minutes before slicing.
Use an electric knife or a sharp knife with a
serrated blade for even slices.
Store unused bread tightly covered in a plastic bag
at room temperature for up to three days. If weather is
hot and humid, store in the refrigerator overnight.
For longer storage (up to one month), place bread
in a tightly covered container in the freezer.
If you store the bread in the refrigerator, leave it
out to bring it to room temperature before serving.
Since homemade bread has no preservatives it
tends to dry out and become stale faster than
commercially made bread.
Leftover slightly hardened bread may be cut into
1.3 cm (half inch) or 2.5cm (1 inch) cubes and used in
favourite recipes to make croutons, bread pudding, or
stuffing.