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Step 9:
With the Grams-button you can select the right size of bread you wish to make, 900 or 1200 grams. The selected size
will be shown at the top of the display with a "∆".
Step 10: Set the timer with the timer-buttons (+/–).
see also: "How to use the preset timer".
Step 11: Press the Start-button. The colon will now blink, indicating that the program is activated.
* If you select one of the following programs, you cannot select a size: Quick, Dough, Jam, Cake and Bake. See also the chapter
"Recipes". You can find an overview of the exact times on the last page of the English manual.
The time which is shown in the display is given in hours and minutes. For example: Program 1, Basic, crustcolour medium takes 3
hours.
During the kneadingprocess a "beep-signal" sounds: after this "beep-signal" you can add extra ingredients such as dried currants,
nuts or other products. Open the lid, add the ingredients, close the lid and the kneadingprocess will proceed. Attention: Let
currants, raisins and nuts steep before adding and dry them with a kitchen towel. Make sure that the ingredients are not too large
or too sharp, otherwise they can damage the non-stickcoating of the breadpan.
Step 12: When the bread is finished baking, the breadmaker will sound double "beeps" and display will read "0:00". Press the
stopbutton and hold it for several seconds. The breadmaker will beep again to confirm that you have de-activated
the program. Unplug the breadmaker and open the lid. Remove the breadpan with ovenmitts as it is very hot! Leave
the bread in the breadpan to cool off for 10 to 15 minutes. Turn the breadpan upside down and shake to loosen. Never
place the bread and the breadpan on the outside of the breadmaker or on a plastic tablecloth. Attention: the aluminum
breadpan can not stand beating, knocking on the counter and pushing and/or squeezing on the sides. After baking the
hot breadpan is weak and must not be loaded on mechanically. When the bread does not loosen immediately, carefully
turn on the bottom of the driveshaft until the bread loosens. If you remove the bread from the breadmaker and the
kneading blade stays in the bread, carefully remove it. Leave the bread to cool on a wire rack and remove the kneading
blade afterwards with your fingers. Make sure that the kneadingblade is cooled down. It is recommendable to cut the
bread after 15 to 20 minutes.
Extra: If you do not wish or are not able to remove the bread immediately, the breadmaker will automatically go into a "keep warm"
setting, holding the temperature of the bread for up to 60 minutes. This is not included in the total time of the program.
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how to use the timer
If you wish to use the timer, you must set the timer before you press the Start-button.
Important: do not use the timer if you use perishable ingredients.
Follow the first 9 steps of the chapter "Baking bread", then; after you have selected the right program, the right crust colour and
the right size, press on the timer-buttons to increase or decrease the time on the display. See the chapter "The display".
+ = 10 minutes to
— = 10 minutes off
The time shown on the display is the total amount of processingtime. The timer can be programmed up to 13 hours.
For example: The present time is 9:00am and you want the bread to be ready at 6:30pm. It is 9 hours and 30 minutes from now
until 6:30pm. You should therefore set the timer with the "+" button to 9 hours and 30 minutes - "9:30". The breadmaker will now
run the program and make sure that the bread is ready on the time you want.
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tips for baking bread
• Do check use by dates on ingredients and make sure they are at room temperature.
• Do add ingredients to the breadpan in the order stated in the recipe.
• Do use fresh ingredients.
• Do add the yeast as the last ingredient. Place the yeast in a small hole in the center of the flour. It may not come in contact with
salt, sugar and water (milk).
• Tip: Check the freshness of the yeast by dissolving a teaspoon of sugar in half a cup of water and add a teaspoon of yeast. After
a few minutes the mixture should bubble, then you'll know that the yeast is fresh.
• Tip: After approx. 5 to 10 minutes after starting kneading you can check the dough. The dough should be a smooth,
elastic, round ball. Open the lid and touch the top of the ball of dough carefully with your fingers. Watch out, because the
kneadingblade is still turning. If the dough sticks to the breadpan, the dough is too wet. If it does not stick to your fingers at all,
the dough is too dry.
• Tip: Salt restrains the activity of the yeast and sugar boosts the activation. If, by any change, you may not use one of these two
ingredients, because of a diet, you must take out the otherone. You will get bread without salt and sugar.
• Leave the breadmaker to cool down for 10 to 20 minutes before you use it again.
• Different types of bread have another structure and size because the used ingredients differ. Some breads can be more solid
and smaller than others. This is normal.
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