9.Avoid delay: The
10.Test the water: For most breads, use water that is 80° to 90°F (26,6 °C to
32,2 °C); for Rapid Bake breads, use water at 110°F to 120°F (43,3 °C to 48,8 °C).
11.Some note-worthy solutions:
If bread is:
•too brown - select a lighter crust.
•too light - select a darker crust and do not open the unit during the baking cycle.
•too coarse - make sure you add salt.
•too heavy - use less flour (1 tsp. at a time).
•too low - use less flour or more yeast or water that is not too hot, or check the date on your yeast.
•too high - try less yeast (1/4 tsp. at a time).
•collapses in the center - dough is too wet or flour is not strong enough, or amount is too great for the unit.
GETTING STARTED
•Unpack your unit and remove packing materials.
•Peel off clear protective film from control panel.
•Wash all parts as instructed in Care and Cleaning.
•Select a location for the unit. Make sure you have enough space above the unit to open the lid.
1 Remove Baking Pan |
• Using the lid handle, lift and open the lid (C). |
• Grasp the sides of the bread pan and turn left ( | ▲ | ) to |
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unlock, then pull straight up on the handle to remove | ||
the bread pan (D). |
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Tip: You can look at the back side of the oven chamber | ||
for direction. |
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D |
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2 Attach Kneading Blade |
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•Align the flat side of the hole in the kneading blade with the flat side of shaft (E).
• Gently push blade onto the shaft until securely in place.
E
READY TO BAKE
Note: You can select one of the recipes and specific instructions provided on
Adding Ingredients into Bread Pan
• To measure liquids, use a
• When measuring dry ingredients, use standard dry measuring cups or measuring spoons and level off with the
•Add ingredients at room temperature.
•Add ingredients in order listed: liquid - then dry - then yeast (always last).
C |
F |
•Make small indentation with your finger in the top of the dry ingredients and add the yeast to the indentation
(F). Do not let the yeast touch the liquid below.
10
