Black & Decker B2300 manual Getting Started, Ready To Bake, Some note-worthysolutions

B2300Pub1000002859 3/6/06 3:22 PM Page 10

9.Avoid delay: The delay-bake function cannot be used for Rapid Bake I and II or the Dough setting. It is not recommended for Whole Grain, Quick Bread or Preserves.

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.Choosing crust color: The first time bread is baked, select the light setting. If you like a darker crust, make a note and select a darker crust for future breads on that cycle.

12.There is a 15-minute delay on most programs before mixing begins.

13.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.

1Remove Baking Pan

• Grasp the sides of the bread pan and pull straight

up to remove (D).

D

2 Attach Kneading Blades

•Align the flat side of the hole in the kneading blade with the flat side of the shaft (E).

• Push the blade firmly onto the shaft to secure in place.

E

READY TO BAKE

Note: You can select one of the recipes and specific instructions provided on pages 14-22.

Adding Ingredients into Bread Pan

• To measure liquids, use a see-through measuring cup and check measurement at eye level.

• When measuring dry ingredients, use standard dry measuring cups or measuring spoons and level off with the straight-edge of a knife or metal spatula.

•Add ingredients at room temperature.

•Add ingredients in order listed: liquid - then dry - then yeast (always last).

• Make small indentation with your finger or the back of

a spoon in the top of the dry ingredients and add the

C

• Using the lid handle, lift and open the lid (C).

yeast to the indentation (F). Do not let the yeast touch

the liquid below.

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