10
Using the Timer
The bread maker is equiped with a 13 hour delay
timer. This enables you to wake up to freshly
baked bread in the morning. Do not use this
function with recipes that use perishable
ingredients such as eggs, fresh milk, sour cream,
or cheese.
1. Decide when you want the bread to be ready
and calculate the difference in time between
now and then. For example, if you want a loaf
at 8am, and it is now 9:00pm, the difference is
11 hours.
2. Enter this time by pressing ‘Time
and ‘Time
’ buttons. Arrows will move the time up or
down in 10 minute increments. After you have
pressed Start, the colon (:) will flash.
If you have selected the wrong time press stop
for 2 seconds. The timer will go back to the
program time, repeat step 1 and 2.
3. The timer delay is up to a maximum of 13
hours.* This is when the bread will be ready to
remove from the machine, see page 6 item 14
‘Removal’.
When the timer is used it may not be
convenient to add additional ingredients at the
time required. You can add these ingredients
before the flour, however they may get
chopped up.
Beeper
The beeper sounds:
• when pressing any button;
• when the program finishes;
• when keep warm finishes;
• during the 2nd knead cycle of certain
programs to indicate that fruit, nuts or other
ingredients can be added.
Power Interuption
1. After a brief power supply failure 7 minutes
MAX.
When the power is reconnected the
breadmaker will continue the set programme
automatically.
If it has gone beyond this time and the
breadmaker has defaulted back to the start
time, you must either:
i) If the program has not reached rise 1, select
the program required and press start.
ii) If the program has passed rise 1, the
ingredients will have to be discarded and you
must start again with fresh ingredients.
Slicing and Storing
Bread
For best results place bread on a wire rack and
allow to cool for 20-40 minutes before slicing.
Use an electric knife or a sharp knife with a
serrated blade for even slices.
Store unused bread tightly covered in a plastic
bag at room temperature for up to three days. If
weather is hot and humid, store in the refrigerator
overnight.
For longer storage (up to one month), place bread
in a tightly covered container in the freezer.
If you store the bread in the refrigerator, leave it
out to bring it to room temperature before serving.
Since homemade bread has no preservatives
it tends to dry out and become stale faster than
commercially made bread, after 4 to 5 days.
Leftover slightly hardened bread may be cut into
1.3cm (half inch) or 2.5cm (1 inch) cubes and
used in favourite recipes to make croutons, bread
pudding, or stuffing.
