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contain non-perishable ingredients that will not spoil when left at room temperature for several hours before the dough
making process begins.
NEVER USE PERISHABLE INGREDIENTS (milk, eggs, cheese, yogurt, etc.) WITH THE DELAY START TIMER AS
THESE INGREDIENTS CAN SPOIL WHEN HELD AT ROOM TEMPERATURE SEVERAL HOURS BEFORE THE
BREAD MAKER TURNS ON.
After completing above-mentioned steps, continue with steps below:
1. After the Bread Select and Bread Color choices have been made (with exception of Dough), determine the number of
hours and minutes between the time you will start the bread maker to the time you wish to have the bread or dough
ready. For example: You have selected the Basic Rapid setting, Medium crust color and the process time of 3:00
appears in the display. The time you are starting the bread maker is 9:00 p.m. and you wish to have the bread finished
at 7:00a.m., which is 10 hours away. Hold down the UP TIMER button, which will scroll the time up in 10 minute
increments until 10:00 appears in the display. If you go past 10:00, use the DOWN TIMER button to scroll down in
10-minute intervals. NOTE: Whatever bread or dough selection you make, the process time will appear in the display
and you begin to count up in time from that point as the bread/dough process time is a part of the total delay start time.
The maximum time that can be programmed into the timer is 13 hours.
2. Press START/STOP button once to turn the bread maker on. Press LOCK button if featured. The red ON light will
come on, the colon between hours and minutes will flash and the timer will count down by 1 minute intervals.
When the timer counts down to the bread or dough select process time (3:00) as in above example, the bread/dough is done,
0:00 will appear in the display and an audible alert will sound to let you know it is done. If in the bead mode, the bread
maker will automatically go into the Keep Warm mode for up to 3 hours or until the bread maker is turned off. If in the
Dough mode, the bread maker will automatically turn itself off when the dough is complete. Unplug cord from electrical
outlet. Remove bread or dough from bread maker. Always use potholder or oven mitt when removing hot bread pan from
bread maker after baking. Cool loaf on rack 15 to 30 minutes before slicing.
CAUTION: To avoid burn injury, do not touch cover, vent or sidewalls of bread maker during the bake cycle, as these
surfaces are hot. Do not put hands inside oven chamber or touch the heating unit after completion of the bake cycle, as
these surfaces are also hot.
SLICING BREAD
Always allow bread to cook at least 15 to 30 minutes before slicing. If you attempt to slice the bread immediately after
baking, it will be very difficult to slice and will be sticky.
STORING BREAD
Since homemade bread contains no preservatives, it does not stay as fresh for as long as commercially made bread. Store
your bread in a plastic bag to keep it from drying out. Keep the bread at room temperature or in the refrigerator for up to
one week. For longer storage, put the bread in the freezer. Slice before freezing so you can remove only the number of
slices you need at a time.
CLEAN AFTER EACH USE
SPECIAL NOTE: The bread pan is not immersible and should never be washed in an automatic dishwasher. Immersing
the pan in water can cause damage to the bearing in the bottom of the pan that turns the knead bar. Dishwasher cleaning
can reduce the release qualities of the non-stick finish, causing the bread to stick to the pan.
1. Unplug cord from electrical outlet.
2. The bread pan and knead bar must be cleaned after each use. After the bread is removed from pan, fill with warm
water to cover the knead bar. Set pan in a dry sink or on a potholder and allow pan and knead bar to soak for 5 to 10
minutes. Then lift bar off shaft, twisting slightly if needed to unlock. The knead bar must be allowed to soak in
water before it can be removed.
Add a small amount of dishwashing detergent to the pan and wash the inside and knead bar with a soft cloth or sponge.
Empty pan and rinse inside as well as knead bar with warm water and dry with a soft cloth. Always make sure the
shaft in the bottom of the pan is kept clean. Do not use any type of utensil or tool to clean the gasket around the shaft
in bottom of pan as damage will occur and result in leakage.
Do not use any abrasive scouring pads or cleansers on bread pan or knead bar as damage to the non-stick coating can
occur.
The coating on the inside of the bread pan may change color over time, which is normal and does not affect the bread
or dough prepared.