QUESTIONS ABOUT GENERAL PERFORMANCE AND OPERATION
How many watts is my Breadmaker?
Can I wash the baking pan in the dishwasher?
What will happen if I leave the finished bread in
the baking pan?
Why did the dough only partially mix? Why
didn’t it mix completely?
Why didn’t the bread rise?
Why can’t the delayed finish be set for more
than 12 hour? What is the minimum time a
cycle may be delayed?
430 watts during the baking cycle. Very little power
is consumed during the kneading and rising
cycles.
No. The baking pan and kneading blade must be
washed by hand.
It may result in a "Soggy" loaf of bread as excess
steam (moisture) would not be able to escape,
Allow to cool on a wire rack after baking to prevent
this.
The batter may be too heavy or dry. Also, the
kneading blade or baking pan may not be inserted
properly. Ingredients may have been added in the
wrong order. (See Baking Tips Guide on page 33
and 34).
The yeast could be bad, expired or possibly no
yeast was added at all. Also, if the mixing was no
complete, rising problems could develop. Gluten
free flour will also affect the amount of rising
There are numerous reasons for this problem and
are outlined in the Baking Tips Guide on page 33
and 34.
The maximum length of delay is 12 hours including
the particular cycle time. For example, setting 8
has a cycle that takes 3:25 hours, so it may be
delayed up to 8 l/2 hours. The delay cannot
exceed 12 hours since the yeast and ingredients
may not work well. The minimum length of delay
for each setting is 30 minutes, as the delay clock
increase in 30 minute increments.
QUESTIONS ABOUT INGREDIENTS/RECIPES
How do I know when to add raisins, nuts, etc.
to the bread?
How come my bread comes out too moist?
What can I do?
On setting 2 thru 3 and 8, there is beeper tone to
signal that you may add raisins, nuts, etc. after the
initial kneading cycle is complete. (NOTE: The
beeper sounds after 32 minutes.)
However, in most cases, the added ingredients are
broken apart during the initial kneading cycle. So,
if it is more convenient for you to add them at the
start, results will be fine.
Humidity may affect the dough. Add an extra
tablespoon of flour. Also, high altitude may have
the same effect. Decrease the amount of yeast by
l/4 teaspoon and decrease the sugar and/or
water/milk slightly. (See Baking Tips Guide on
page 33 & 34).
NEED HELP?
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