To Set The Timer; Slicing And Storing Bread - Welbilt Baker's Select ABM2H22 Instruction Manual

Using! TheTimer
TO SET THE TIMER, FOLLOW THESE INSTRUCTIONS:
1
2
First, follow steps 1 thru 8 in Using Your Bread Machine, pages 9-11.
Note: The maximum length of delay is up to 12 hours and 58 minutes, depending on the
selected setting.
Note: Do not use the TIMER with recipes that call for perishable ingredients, such as eggs, fresh
milk, sour cream, or cheese.
To set the TIMER, press and hold the • arrow on the control panel until the display shows the
total program time. If you pass the desired time, simply press • to go back.
Note:
You do not need to mathematically calculate the difference between the setting time and
the total hours you want. The machine will automatically adjust to include the setting time.
Simply set the TIMER for your total hours.
Once you have set the time, press START.The colon (:) in the display will flash to indicate that
the TIMER has beenset, and the countdown will begin. The TIMER will count down in
one-minute increments. When the display reaches 0:00, the bread is complete and the beeper will
sound.
For example, it is 8 p.m. now. You want to wake up to a 2 lb. loaf of basic white bread at 8 a.m.
The total time between 8 p.m. and 8 a.m_ is 12 hours.
©
Press and hold the
• arrow on the
control panel until
the display shows
12:00. Press START.
Q The machine will
automatically start
i~ i
making bread at
4:35 a.m.
Q A fresh-baked
loaf of bread is
ready to serve at.
8:00 a.m.
SLICINGAND STORINGBREAD
For best results, place bread on a wire rack and allow it to cool 15 to 30 minutes before slicing. Use an
electric knife for even slices or use a sharp serrated knife. For square slices, place the loaf on its side and
slice across.
Store unused bread tightly covered (reclosable plastic bags or plastic containers work well) at room tem-
perature for up to three days. For longer storage (up to one month), place bread in a tightly covered con,
tainer in the freezer. Since homemade bread has no preservatives, it tends to dry out and become stale
faster than commercially-made bread.
Leftover slightly hardened bread may be cut into 1/2-inch or 1-inch cubes and used in recipes to make
croutons, bread pudding, or stuffing.