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6.
Set the timer if you are going to use it. See USING THE TIMER.
7.
Press the start/stop button once to start the program. Your breadmaker will beep and the
light on the control panel will come on. The colon (:) in the display will flash to let you know
the program is running.
8.
The program will start and the remaining time will be shown on the display. Once the
program has finished, your breadmaker will beep. Your breadmaker will keep the bread
warm for 1 hour if you are using either the basic, French, wholewheat, sweet, sandwich,
gluten free, fastbake I or fastbake II programs.
•
Have a look at the dough through the window after about 30 minutes of kneading. If you
spot any unincorporated ingredients round the walls of the loaf tin, use a non-metallic soft
spatula to ease them away from the walls back into the dough.
•
During the keep warm period, the element will cycle on and off, to keep the bread warm for
an hour. After the hour is up, it will beep several times, then switch off. Don't leave the
bread in the loaf tin after the keep warm hour is up. If you don't want to use the keep warm
feature, press and hold the start/stop button for 2 seconds to stop your breadmaker.
USING THE TIMER
Only the basic, French, wholewheat and sweet programs allow you to use the timer. You may
use the timer to set the finishing time up to 13 hours ahead (this includes the recipe time).
•
Don't use the timer with a recipe containing fresh milk, yoghurt, cheese, eggs, fruit, onions,
or anything else that might go off if left for a few hours in a warm moist environment.
•
The maximum delay time is 13 hours
•
If you're using the timer, it's even more important to make sure that the yeast (or baking
powder/baking soda) and the water or other liquids are well separated.
1.
Decide when you want your bread to be ready, e.g. 6 p.m.
2.
Check the time now, e.g. 7 a.m.
3.
Calculate the difference between the two times, e.g. 11 hours
Use the + and - buttons to change the time shown on the display from the program time
4.
to the time you've just worked out (e.g. 11 hours)
5.
When you've set the time press the start/stop button.
REMOVING THE BREAD
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 so it soaks into the bread as it cools down. This will eventually
affect the flavour and texture. The "keep warm" feature will avoid this, up to a point, but the
sooner the bread is removed, the better.
This is where you need the wire tray, the heatproof placemat, and the oven gloves.
1.
Press the start/stop button. The display will revert to program number and duration.
2.
Unplug your breadmaker.
3.
Put on the oven gloves and carefully open the lid. Beware of escaping steam.
4.
Use the handle to remove the loaf tin.
5.
Turn the loaf tin upside down and shake it to release the bread. If the bread won't come out,
run a heatproof plastic or wooden spatula round the inside of the loaf tin – don't use
anything metal or sharp, to avoid scratching the non-stick surface.
6.
Put the bread on the wire tray to cool.
7.
Put the loaf tin on the heatproof placemat and leave it to cool.
8.
Check that the paddle isn't embedded in the loaf. If it is, use something blunt (to avoid
damaging the paddle) to gently ease the paddle out of the bread.
•
For best results, let the bread sit for 20-30 minutes to firm up and dry out before cutting.
•
Cutting the bread while it's still warm and moist may make it soggy.
•
Don't cut the bread till you've checked that the paddle isn't still embedded in the loaf.
6
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