WHEAT. Press Bread Color Button until arrow points to desired crust color: LIGHT, MEDIUM or DARK. Press START/STOP Button to turn on. Red ON light will glow, colon between hours and minutes will flash and time will count down in minutes so you always know how much time remains until the bread is done.
When done, 0:00 will appear in display and audible alert will sound. Turn bread maker off by holding START/STOP Button down until red ON light goes out, about 3 seconds. Unlock pan using hot pads or oven mitt and shake bread out of pan. Cool on rack 15 to 30 minutes before slicing.
See “Clean After Each Use Section” in this book for cleaning pan and knead bar.
OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER
1.DO NOT REMOVE the bread pan or touch any moving parts when bread maker is in operation. If you need to stop the bread maker during operation, hold the START/STOP button down for 3 seconds or until the red ON light goes out.
2.BE SURE to allow adequate ventilation around the bread maker when it is in operation. Keep it out of drafts and direct sunlight and at least 4 inches away from walls, cabinets and other appliances, especially heating and cooling appliances which can interfere with the internal bread maker temperatures and affect the loaf of bread being prepared.
3.DO NOT IMMERSE base of bread pan in water or other liquid as this can damage the bearing on the bottom of the pan that turns the knead bar. See Cleaning Section in this booklet for further details.
4.ALWAYS place bread maker on a DRY, STABLE,
5.AVOID touching bread maker during the bake cycle as exterior surfaces become hot. ALWAYS use pot holders when removing and handling the bread pan after baking.
6.FOLLOW instructions as given for best results. THE MOST IMPORTANT STEP IN BREAD MAKING IS TO MEASURE INGREDIENTS ACCURATELY. See Measuring Section in this booklet.
7.DO NOT EXCEED the ingredient capacity of the bread maker. See Know Your Ingredients Section in this booklet. Use only fresh ingredients.
8.ALWAYS ADD INGREDIENTS in the order listed in the recipes. Add liquid ingredients to the bread pan first, followed by dry ingredients, then butter or margarine and finally the yeast in the very center. Before adding the yeast, ALWAYS tap the pan to settle the dry ingredients, then level off the ingredients, pushing into the corners to prevent liquid from seeping up. Then add the yeast to the very center of the pan, making a slight well in the center of the dry ingredients if desired. This sequence is very important, especially when using the delay start timer of your bread maker to prevent over fermentation of the yeast.
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