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HOW TO:
BEFORE FIRST USE
1. Place the breadmaker on a counter where the plug will reach an outlet. DO NOT yet
plug the machine into the wall outlet. You will be shown later when to do this.
2. Make sure you can open the breadmaker top without
hitting the bottom of kitchen cabinets.
3. Open the lid and remove the baking pan. To do this,
simply grasp the handle of the pan and turn the pan
counterclockwise. Use a gentle, non-abrasive soap
and wash, rinse, and dry the pan thoroughly.
4. Attach the kneading blade (a) to the baking pan (b),
as shown. You will find the kneading blade packed
inside the included measuring cup.
5. Set the pan aside. Do not yet place the pan into the
breadmaker.
6. Remove the polyfoam that is sitting next to the
heating element.
7. Attach automatic Fruit & nuts dispenser by simply pushing it straight down into the
ingredient compartment.
You're ready to start!
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Important tips:
The simplest way to learn how to bake bread is to follow a basic recipe. Before you begin,
make sure you have the following measuring equipment: -
-
Liquid measuring cup
-
Dry measuring cups
-
Measuring spoons
a
Measuring ingredients
The most important secret of making bread is exact measurements, that's the key to
successfully baking bread. With wet ingredients, use ONLY measuring cups with the cups/
ounces marked clearly on the side. After filling the measuring cup, place it on a flat surface
b
and view it at eye level to make sure the amount of liquid is exact. Then, double check.
With dry ingredients, always "level off " the measurement with the back of a knife or a spatula
to make sure the measurement is exact. Another helpful tip is to never use the cup to scoop
the ingredients (for example, flour). By scooping, you could add up to one tablespoon of extra
ingredients. Fill the measuring cup with a spoon before leveling off.
Order of adding ingredients
The SECOND most important secret of making bread is putting the ingredients into the
breadmaker in the EXACT order given in the recipe.
This means:
-
FIRST, liquid ingredients
-
SECOND, dry ingredients
-
LAST, yeast
Also, make sure ALL ingredients are at room temperature, (between 77°–85° F) unless
otherwise noted in the recipe.
Note: Temperatures too low or too high can affect the way the bread rises and bakes. It's a
good idea to start with all new, fresh ingredients (especially fresh flour and yeast)
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