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Using the timer
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 between now and
then. For example, if you want a loaf at 8am, and it
is now 9:00pm, the difference is 11 hours.
2 Enter this time by pressing ‘Time ▼’ and ‘Time ▲’
buttons. Arrows will move time up or down in 10
minute increments. After you have pressed Start,
the colon (:) will flash.
• If you have selected the wrong time press stop for 2
seconds. The timer will go back to the program
time, repeat step 1 and 2.
3 The timer delay is up to a maximum of 13 hours.*
This is when the bread will be ready to remove from
the machine, see page 8 item 14 ‘Remove the
food’.
* Varies slightly - see cycle time chart for exact delay
times.
* When the timer is used it may not be convenient to
add any additional ingredients at the time required.
You can add the rest of the ingredients before the
flour, however these may get chopped up.
Beeper
The beeper sounds:
•when pressing any button;
•when the program finishes;
• when keep warm finishes.
•During the 2nd knead cycle of certain programs to
indicate that fruit, nuts or other ingredients can be
added.
Power interuption
1 After a brief power supply failure 7 minutes MAX.
• When the power is reconnected the breadmaker will
continue the set programme automatically.
• if it has gone beyond this time and the breadmaker
has defaulted back to the start time, you must
either:
i) If the program has not reached rise 1 select the
program required and press start.
ii) If the program has passed rise 1, the ingredients
will have to be discarded and you must start again with
fresh ingredients.
Slicing and storing bread
For best results place bread on a wire rack and
allow to cool for 20-40 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, after 4 to 5 days.
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.