BAKING PROCESS

Making Dough

1 Always put the dry yeast first, then the flour, other ingredients, and lastly lukewarm water into the inner pot in order to keep the dry yeast active.

Lukewarm Water

Dry Yeast

Flour

Caution:

Always use soft, lukewarm water. If hard water is used, dough may not rise enough.

2 Press the START button to begin the primary kneading of dough.

3 Kneading stops, and dough begins to rise.

4 Secondary kneading (re-kneading) begins. 5 minutes before kneading is completed, the beeper will sound 10 times, indicating the best time to add optional ingredients like raisins for raisin bread etc.

Rising of Dough

5 The rising of the dough begins again.

6 The dough blade rotates, gathering all the dough.

7 The final rising of the dough is carried out.

Note:

Water Temperature and Yeast

Yeast is a delicate organism that is easily influenced by temperature changes. For bread to be delicious, it is important that the yeast should function as effectively as possible. The optimum water temperature for yeast is 25°C ~ 35°C (77°F ~ 95°F).

Baking

8 The heater is turned on.

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