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Ⅲ S u g g e s t i o n s
The following suggestions have a corresponding number found on the check list. Be sure to read
both.
1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions.
2. Open lid, remove bread pan and allow to cool.
3. Wait until course is complete; unplug, allow to cool and clean.
4. Only open lid during kneading process to check dough ball or to add ingredients.
5. Remove bread as soon as program is done and place on wire rack.
6. Allow to cool approximately 20 minutes.
7. Put kneading blade on the shaft of bread pan.
8.-11. Check the dough ball at the beep.
Dough should be round, smooth-textured, soft and slightly tacky to the touch. (Fast Bake dough
ball will be sticky to the touch.)
If more like a batter, add 1 TBL flour. Allow to mix; add more if necessary.
If too dry, add 1 tsp water. Allow to absorb; add more if necessary.
12. Follow recipe.
13. Increase by 1/4 tsp.
14. Decrease by 1/4 tsp.
15. Artificial sugar substitutes not recommended.
16. Follow recipe or substitution recommendations.
17. Flours cannot be substituted.
18. Place yeast on top of flour away from liquids.
19. Make sure yeast is fresh and room temperature.
20. Water should be 80°F/27°C for all courses except Fast Bake which should be
110°-115°F/43°-46°C.