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When using the light crust setting, the cycle time will be 7 minutes shorter: when using the dark setting, time will be 7 minutes longer. Trouble Shooting Always use the breadmaker in a room that is free of drafts and is at least 55‘F/13'C. but not warmer than 90'F/32’C. Do not use breadmaker in an unheated garage, outdoors, near a heat vent, or in direct sunlight. Here are some points to consider. Before Calling for Service Problem Possible Reason Solution The unit does not operate after pushing the Start/Stop button. • Unplugged • Setting was not selected • Baking chamber is too warm • Plug in • Select setting • Open cover, remove bread and allow unit to cool with cover open before baking another loaf of bread. The bread rose too high • Too much moisture • Decrease liquid by 1-2 tablespoons or add 1-2 tablespoons of flour. The bread didn't rise high enough. • Too much flour • Decrease flour by 1-2 tablespoons or increase liquid by 1-2 tablespoons. 10 Control Panel f * ■ s Breadmaker Hotline g- 1-800-998-8809 . . rÍY-, - _ Menu Selections Time • Baste 3:00 • French 3:50 • Rapid 2:40 • WholeWheat 3:40 • Dough/Pasta 1:20 • Bake 1:00 ( Select) Light Porte (* • •) Crust Control ¡¿ Start/Stop) CT • START /STOP Button Push the Start/Stop button to start the process of the selected setting. The indicator light next to the selected setting will light up. Press the Start/Stop Button to turn off the controlled cool down cycle after baking is completed and you are ready to remove the bread. Or. press Start/Stop if you decide to reset the cycle. To take effect, you must hold down for three seconds. You will hear a beep indicating contact has been made. • SELECT Button Press the Select button to choose the setting you desire. Each time you press the Select button, the setting will advance in the following sequence: • Basic • French • Rapid • Whole Wheat • Dough/Pasta • Bake Note: a setting must be selected before the Crust Control (crust color) can be selected. • CRUST CONTROL The Crust Control is automatically preset on the medium crust setting. If you want a lighter or darker crust, press the Crust Control button until the indicator lights up the setting you want. (Note: that by choosing the lighter crust setting, the baking time is decreased by 7 minutes: the darker setting increases baking time by 7 minutes). Setting Cycle Time {regular crust) Cycle Time (light crust) Cycle Time (dark crust) Basic 3:00 2:53 3:07 French 3:50 3:43 3:57 Rapid 2:40 2:33 2:47 Whole Wheat 3:40 3:33 3:47 Dough/Pasta 1:20 N/A N/A Bake 1:00 :53 1:07 12 Tips for Breadmakers ■ Measuring With Standard Measures Dry ingredients: Spoon into standard dry measuring cup until overflowing. Level off with straight-edged spatula. Brown sugar or shortening: press firmly into standard dry measuring cup. or measuring spoon. Level off with straight-edged spatula. Baking powder, baking soda, salt, spices, dry milk: fill standard measuring spoon to overflowing. Level off with straight- edged spatula. Liquid ingredients: place standard liquid measuring cup (8 fluid ounces) on level surface. Fill to specified mark and check measurement at eye level, top of liquid should be even with indicator line on the cup. Use standard measuring spoons for small amounts of liquid (see page 16 for equivalents chart). Hints for Baking Delicious Homemade Breads 1. Use only fresh ingredients. 2. Yeast is the most important ingredient in bread baking. It causes the bread to rise. Too little yeast can result in improper rising. Too much yeast can cause over-rising and the dough could stick to the inside of the lid: or it could collapse during baking. In the breadmaker, yeast does not need "proofing" or preliminary fermentation. After each use. always close yeast container tightly and store in a cool, dry place. 3. Measure ingredients exactly. 4. For best results always allow bread to cool before slicing. To slice warm bread, use a sharp serrated-edge knife or electric knife. 5. After cooling bread completely, on a wire rack, store immediately in a tightly sealed plastic bag, plastic wrap or covered container. Do not store in the refrigerator, as this will cause the bread to dry out faster. 6. For longer storage, tightly seal bread in a moisture-proof wrap or bag, and store in freezer. 13 Ingredients Substitutions & Tips Helpful Hints • Cheese melts into liquid during baking. Allow for that by reducing liquid when adding cheese to a recipe. Do not pack grated cheese into the measuring cup. Lightly spoon into cup. • Other liquids, such as beer, fruit juices or purees can be used as liquid in the bread. • Fat, oil or shortening enrich flavor and help keep bread fresh longer. One can be substituted for another in the same amounts. • Vegetable, canola. corn, peanut, soy or sunflower oil can be used. Unsaturated saf-flower oil is a good substitute in special health breads. Olive oil produces a softer crust than butter...