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DOUGH SETTING
The dough setting will prepare dough for hand shaping and baking dinner rolls, cinnamon rolls, donuts, bread sticks or your own dough
recipes in your own oven.
INSTRUCTIONS
1. Position knead bar onto shaft in bottom of pan, making sure it is pushed down all the way. Twist slightly if needed to drop bar in
place.
2. Add ingredients to pan in order listed in recipe, MAKING
SURE to add liquids first, butter or margarine next, then dry in_edients
and the yeast on top. After dry in_edients
are added, tap pan to settle in_edients,
then level in_edients,
pushing some of the dry
mixture into corners of pan. This will prevent any liquid from seeping up from the corners. Make a slight well in center of dry
ingredients and add the yeast to the well. This sequence is very important when using the timer to prevent the yeast from getting wet too
soon.
3. Lock pan into bread maker. Pan must always be locked in place for bread maker to function properly. Close cover.
4. Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Program for dough setting. Program timer if being used. See
instructions on page 7.
5. Press start/stop button once to turn machine on. The dough will be mixed, kaleaded and allowed to rise before being stirred down.
When done, 0:00 will appear in display and audible alert will sound. Unlock pan and relnove. It is important to relnove dough prolnptly
as it will continue to rise if left in oven chamber. Machine will automatically turn offupon completion of the dough cycle. Unplug cord
tioln outlet after cycle completes. Follow recipe instructions.
SPECIAL
NOTES
•
The timer can be used for recipes with the _)_ symbol. The crust color button cannot be activated at the dough setting.
•
Active dry, bread machine or fast rising yeast may be used. Use recomlnended amount for the type of yeast used. Bread machine
and fast rising yeast are interchangeable.
•
Most yeast dough recipes can be prepared at this setting; however, do not exceed t\mr (4) cups of flour as the dough may not be
kaleaded properly. Minor adjustments may be needed during kaleading for proper condition of the dough. See "Special Notes on
Flour" on page 3.
•
Use lukewarm
water, 75-85 ° F, to activate the yeast. DO NOT USE HOT WATER, above 110° F, as this can affect the yeast.
•
MILK MUST BE WARMED
TO 75-85 ° F to activate the yeast. DO NOT USE MILK DIRECTLY
FROM THE
REFRIGERATOR.
Warm milk in microwave at low power or on range over low heat. Use therlnometer to measure correct
temperature. DO NOT OVERHEAT
MILK, above 110° F, as this can affect the yeast. Allow to cool if too hot or add a little cold
milk to cool.
•
If cold butter or margarine is used, cut into four (4) pieces, placing bottom of pan with liquid for faster blending.
•
An audible alert will sound during kneading to signal when to add in medients such as raisins or nuts. This prevents the
ingredients fiom becoming over mixed or crushed. Simply open cover when alert sounds, add ingredients and close cover. Do not
turn bread maker off. If these in medients are not required, iNlore the alert.
•
If machine labors during kneading, the dough is too dry. Add one (1) teaspoon warm water at a time until dough softens. Do not
add too much water, as dough can get too sticky. Dough should be soft to the touch after kneading.
•
Dough can be refrigerated up to three (3) to four (4) days for later use. Simply remove dough and place in an oiled bowl. Turn
dough over to oil top and cover tightly. Or, put dough in an oiled plastic bag and seal. Check daily and punch down if needed. When
ready to use, shape, rise and bake as recipe directs.
•
To freeze dough, shape as recipe directs and wrap tightly. Dough can be frozen for up to one month. When ready to use, relnove
from freezer and thaw in refi_igerator or at room temperature. Keep covered to prevent from drying out. Once thawed, allow dough
to rise until doubled in size, then bake as directed.
17
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