12
CLEANING AND CARE
Caution: Unplug machine before cleaning. Do not put the bread maker in water
or in a dishwasher. Do not use scrubbing brushes or chemical cleansers, as
these will damage the machine. Use only a mild, nonabrasive cleanser to clean
the outside of the bread maker.
Bread pan and kneading paddle – Pan and kneading paddle should be hand-
washed with warm water and soap. Do not use metal utensils as they will
damage the nonstick surface.
Baking chamber – Remove all bread crumbs by wiping them away with
a slightly damp cloth or clean pastry brush. DO NOT bend the heating
element, which is located on the inside of the bread maker.
Lid – Wipe inside of lid with sponge or damp cloth. Lid should not be immersed
in water.
Outer housing – Use only a mild, nonabrasive cleanser to clean the outside of
the bread maker.
Control panel – Wipe with a slightly damp cloth as necessary. Take care not to
allow water or cleaning fluids under buttons of control panel.
Maintenance – Any other servicing should be performed by an authorized
service representative.
Keep your bread maker clean at all times.
Don’t worry if the colour of the exterior of the baking pan changes over time.
The colour change is a result of steam and other moisture and does not affect
the machine’s performance.
If you have trouble removing the kneading paddle from bread pan, put warm,
soapy water in the bread pan for 10 to 15 minutes – this will loosen the paddle.
TIPS AND HINTS
Important: Use top-quality ingredients to make your bread-maker breads
Temperature of ingredients is important in bread-machine baking. Ideal
temperatures are between 75°F–90°F (23°- 32°C). Use an instant-read
thermometer to check the temperatures. Cold ingredients should be allowed to
come to room temperature.
Measure all ingredients accurately and have them ready before adding to bread
pan. This helps to ensure that you measure each ingredient correctly, and do not
find that you get down to the last (or nearly last) ingredient and discover that it is
not available in your pantry.
When measuring ingredients, use liquid measuring cups for liquids, and dry
measures for dry ingredients. Stir all flours first, spoon into dry measure and
level off using the flat side of a knife or spatula – do not pack down.
Add ingredients to the pan in this order – liquids, melted or softened butter,
salt and sugars (including honey, molasses, syrup), herbs, flours, dried milk,
vital wheat gluten (if using), yeast. Do not allow the yeast to touch the wet
ingredients. See detailed instructions on page 11.
Giving the kneading paddle a light coating with a nonstick cooking spray or
vegetable oil may make it easier to remove if it bakes into a loaf.
Bread-maker baking is affected by the temperature and humidity of the
day – this is often the cause of varied dough consistency and results. On a
humid day, you may need additional flour. Pay attention to the dough during the
kneading process and if sticky, add flour 1 teaspoon (5 ml) at a time. Alternately,
if it is especially dry, you may need to add additional liquid. In most cases,
dough should be smooth and not cling to fingers when touched. Additional
amounts of flour or liquid should be added 1 teaspoon (5 ml) at a time.
Scrape down sides of pan if ingredients are sticking to the sides.
If using perishable, fresh ingredients such as dairy products, eggs, chopped
fruits or vegetables, do not use the Delay Start Timer feature. Some dairy
products and eggs may be substituted by using dried ingredients, such as dried
egg powders, dried buttermilk, or dry milk. Add the water to the machine first,
then add the dried substitution after the flour to keep them separate. If you
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