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EXTRAS
35. Seven to eight minutes before the end of the kneading process, the “Extras” beeper
sounds, to let you know it’s time to add the fruit, nuts, raisins, etc..
36. Open the lid, lay the additional ingredients on top of the dough, then close the lid.
Don’t touch or stir the dough.
37. If you don’t want to add any extras, ignore the beeping.
FINISHING
38. When it’s done, the George Foreman™ Breadmaker beeps to let you know your bread
is ready. Press the Stop button.
KEEP WARM
39. If you don’t press the Stop button, the George Foreman™ Breadmaker will keep the
bread warm for an hour. The LED will flash to let you know the Breadmaker is in
“Keep warm” mode.
REMOVING THE BREAD
40. As it cools, moisture in the bread
evaporates, drying it out and firming it up.
Leaving the bread in the loaf tin traps the
moisture. It can’t evaporate, so it soaks into
the bread as it cools down, making it soft
and soggy. The “keep warm” feature will
prevent this up to a point, but the sooner
the bread is removed, the better.
41. This is where you need the wire tray, the
heatproof placemat, and the oven gloves
(remember — protect both hands).
42. Press the Stop button.
43. Unplug the George Foreman™ Breadmaker
from the power socket (switch the socket off
first, if it has a switch).
44. Hot air and steam will billow out when you
open the lid, so keep your hands, arms,
face, etc. away from the area above the
Breadmaker.
45. Put on the oven gloves (both hands), open
the lid (use the handle), and let it rest on its
hinges.
46. With the oven gloves on, grip the loaf tin
handle firmly and twist the loaf tin anti-
clockwise to release it from the catches in
the bottom of the machine, then lift it out.
47. Turn the loaf tin upside down and shake it to
release the bread.
48. Put the bread on the wire tray to cool.
49. Put the loaf tin on the heatproof placemat.
50. If the bread won’t come out, run a
heatproof plastic or wooden spatula round
8
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