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HHooww ttoo uussee yyoouurr bbrreeaaddmmaakkeerr
1
Fit the kneading blade onto the
rotating shaft in the bottom of
the pan. You may need to twist
bar slightly to fit into place.
Make sure the kneading blade is
pushed down onto the shaft all
the way.
2
Add ingredients to the baking pan in the order
listed in the recipe; liquids first, then the butter or
margarine, next the dry ingredients and finally the
yeast. It is best to level the dry ingredients before
adding the yeast.
3
Place the baking pan into
breadmaker and turn
anticlockwise, in the direction
of arrow to lock in place. If the
pan does not lock securely,
remove and reposition until
secured. The pan must always
be locked in place when in
use. Close cover.
4
Plug in your breadmaker. An alert will sound. Press
bread select button for type of bread being made.
Press start/stop once to turn the breadmaker on.
The green ‘operation‘ light on control will glow.
• Once the breadmaker has been turned on, the
programmed setting cannot be changed. To change
setting, press and hold start/stop until alert sounds
and green ‘operation‘ light glows. The dough will
be kneaded , allowed to rise and then baked, all in
a total of 55 minutes.
• WARNING: Do not touch cover, window,
vent or side walls of breadmaker during
the baking cycle as these surfaces will be
hot.
5
When baking is complete, an alert will sound and
the red light for ‘keep warm‘ will glow. Turn the
breadmaker off by pressing and holding start/stop
until alert sounds and the red ‘keep warm‘ light
goes out. Unplug mains lead from electrical socket.
• It is best to remove the bread immediately for a
crispier crust. Open cover and remove pan using an
oven mitt, turning clockwise to unlock. Handle the
bread pan carefully as it will be hot.
• WARNING: Always
use an oven mitt to
remove the hot
bread pan from the
breadmaker and
when removing the
baked loaf from the
baking pan as these
surfaces will be hot.
6
Invert the baking pan and shake gently until loaf
falls out. Place on a rack to cool for 15 to 20
minutes. The kneading blade will normally stay in
the pan when bread is removed, but may
occasionally slide out in the bread. If blade is inside
loaf, remove before slicing.
• If bread is not removed immediately after the cycle
is complete, it will automatically go into one hour
‘keep warm‘ mode. If the breadmaker is not turned
off after the ‘keep warm’ period, it will turn itself
off.
• WARNING: Do not put hands inside oven
chamber or touch heating unit on
completion of the baking cycle as these
surfaces will be hot.
If making another loaf of bread straight away, be
sure the breadmaker is turned off and allowed to cool
for 20 to 30 minutes with cover open. This will ensure
correct temperature sensing which is critical for the 55
minute cycle.
If the breadmaker will not switch on after the
cooling period, it is still too hot and the bread select
light will flash. Unplug, open the lid and allow to cool
for a further 10 minutes or until breadmaker can be
switched on when plugged back into the socket.
SSlliicciinngg aanndd ssttoorriinngg bbrreeaadd
For best results place bread on a wire rack and
allow to cool for 15 to 30 minutes before slicing. Use
an electric knife for even slices, otherwise, use a sharp
knife with a serrated blade.
Store unused bread tightly covered 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.
6