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manual abstract
Turn the bread maker off by holding the “START/STOP” button down until the alert sounds and the start indicator light goes out. Unplug the cord from the electrical outlet. If the bread maker is not turned off after the cycle is complete, the bread maker will automatically go into a one hour “Keep Warm” mode. If the machine is not turned off after the end of the “Keep Warm” period, the machine will turn itself off and the start indicator will go out. 11. Remove the bread pan. CAUTION: The handle is hot after baking. Use oven mitts or hot pads when removing a hot bread pan. 12. Invert the bread pan and shake gently until the loaf falls out. Place the bread on a rack to cool 15 to 20 minutes. The knead bar will normally stay in the bread pan when the bread is removed, but may on occasion slide out in the bread. If the knead bar is inside the loaf, remove before slicing. If making another loaf of bread right away, be sure the machine is turned off and allowed to cool 15 to 20 minutes with the cover open. High Altitude Adjustment: Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly. The dough can rise so much that when it begins to bake, it will collapse due to overstretching of the gluten structure. To slow the rising of the dough, reduce the amount of yeast by . teaspoon at a time until you find the right amount. You can also reduce the amount of liquid by a teaspoon or two. Some experimentation will be needed when using your bread maker at high altitudes. CLEANING YOUR BREADMAKER 1. Unplug the cord from the electrical outlet and allow the appliance to cool completely before cleaning. 2. Immediately after the bread is removed from the bread pan, fill the bread pan half full with warm water and a small amount of dish soap. Allow the bread pan to soak for 5 to 20 minutes or until the knead bar can be lifted off of the shaft. You may need to twist the knead bar slightly to loosen. The knead bar may need to soak in water before it can be removed. If the knead bar is difficult to remove after soaking, secure the cross bar on the underside of the bread pan while twisting the knead bar to loosen. Wash the inside of the bread pan and knead bar with a soft cloth, rinse and dry. Use a mild detergent. Never use chemical cleaning agents, oven cleaners, abrasive scouring pads, or cleansers on the bread pan or knead bar as damage to the coating or finish can occur. Replace the knead bar on the shaft. 3. Never immerse the bread pan in water or wash in an automatic dishwasher as damage to the bearing that turns the knead bar can occur. Wipe the inside of the oven chamber and the outside surfaces of the bread maker with a damp cloth if necessary. Never dip the appliance in water or fill the baking compartment with water! For easy cleaning, the lid can be removed by positioning it vertically and pulling it out. NOTE: The coating on the inside of bread pan may change color over time, this is normal and does not affect the bread. TROUBLESHOOTING GUIDE Review the following Problems, Possible Causes and Solutions below. LOAF SIZE & SHAPE Short loaves • Wheat breads will be shorter than white breads due to less gluten forming protein in whole-wheat flour. • Not enough liquid - Increase liquid by 1-2 teaspoons. • Sugar omitted or not enough added - Assemble ingredients as listed in recipe. • Wrong type of flour used - Do not use all-purpose flour. • Not enough yeast used or too old - Measure amount recommended and check freshness date on package. • Wrong type of yeast used - Use fast rising or bread machine yeast. Do not use compressed yeast. Flat loves, no rising • Yeast omitted - Assemble ingredients as listed in recipe. • Yeast too old - Check expiration date. • Liquid too hot - Use lukewarm liquids 80-90°F (27-32°C). • Too much salt added - Use amount recommended in recipe. • Sugar or other sweetener omitted - Assemble ingredients as listed in recipe. Top and sides cave in • Too much liquid – Reduce liquid by 1-2 teaspoons. • Too much yeast – Use recommended amount. Gnarly or knotted top, not smooth • Not enough liquid – Increase liquid by 1-2 teaspoons. • Too much flour – Measure flour accurately, leveling off measuring cup. Loaves uneven, shorter on one end • Dough too dry preventing even rise in bread pan – Increase liquid by 1-2 teaspoons. Collapsed while baking • May be caused from baking in high altitude – Make adjustment for high altitude baking by reducing yeast by . teaspoon and reducing liquid by 1-2 teaspoons. BREAD TEXTURE Heavy, dense texture • Too much flour – Measure accurately, leveling off measuring cup. • Not enough yeast – Add recommended amount of yeast. • Not enough sugar – Add recommended amount of sugar. Open, coarse, or holey texture • Salt omitted – Assemble ingredients as listed in recipe. • Too much yeast – Add recommended amount of yeast. • Too much liquid – Reduce liquid by 1-2 teaspoons. Bread doesn’t slice well, very sticky • Sliced whi...
Other models in this manual:Breadmakers - Chris Freytag L5762 (563.44 kb)