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BREAD MAKER QUICK START GUIDE
1. Before use, always wash all pieces to remove any sediment or oils left behind
from production and previous use and to eliminate any odd tastes due to the
residue that may be on the bread pan.
2. When following the recipe:
• Always add ingredients into the bread pan in the order they are listed.
• Measure ingredients carefully and accurately.
• To measure liquids, use a see-through liquid measuring cup and check the
measurement at eye level.
• When measuring dry ingredients, use standard dry measuring cups or
measuring spoons and level off the ingredients with the straight-edge of a
metal spatula or knife.
• Inaccurate measurements, even if only slightly off, can make a difference
in your results.
• Yeast is always added last. Make a small well In the center of the flour and
add the yeast. Be sure that the yeast does not touch the liquid ingredients,
salt or fat.
3. The following test can be used to determine whether your yeast is stale and
inactive:
a) Place 1 cup lukewarm water into a 2 cup measuring cup.
b) Add 1 tsp. of yeast and ¼ tsp sugar. Stir to blend.
c) let stand at room temperature for at least 5 minutes undisturbed.
d) The mixture should foam and produce a strong yeast aroma. If this does
not occur, fresh yeast should be purchased.
4. do not cover the bread maker with towels or other material that may prevent
steam from escaping. Some steaming from vents is normal. Because of
escaping steam, you should keep the breadmaker several inches away from
cabinets while making bread.
5. do not place any objects on top of the breadmaker.
Important: Add ingredients in the order they are specified in the recipe. For
best results, accurate measuring of ingredients is very important. Do not put
larger quantities than recommended into the bread pan, as it may produce poor
results and may damage your breadmaker.
TIPS FOR GETTING HANDLING DOUGH FOR THE BEST RESULTS
1. Use only fresh ingredients.
2. In the U.S.: Use Bread Flour; In Canada: Use All-Purpose Flour or Canadian
Bread Flour.
3. Use lukewarm water —not cold water.
4. Measure ingredients accurately and level off dry ingredients with the straight
edge of metal spatula or knife.
