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General| Model Number | 29981 |
|---|---|
| Capacity | 2 lb |
| Settings | 12 |
| Delay Timer | Up to 13 hours |
| Crust Settings | Light, Medium, Dark |
| Viewing Window | Yes |
| Automatic Fruit and Nut Dispenser | Yes |
| Power | 600 watts |
Guidance for English users on visiting hamiltonbeach.com for products and guides.
Instructions for adding ingredients to the bread pan in the correct order.
Guidance on selecting the appropriate bread making cycle and settings.
Steps to start the bread making process and what to expect during operation.
List of available bread making cycles with brief descriptions.
Procedure for power outages and resuming bread making cycles.
Description of the automatic warm setting after baking is complete.
Details for Basic, French, Gluten Free, Quick, Sweet, Whole Grain Bread, and Dough cycles.
Instructions for Express, Jam, and Roast Nut cycles.
Use of the Bake cycle for baking or re-baking bread.
Steps for preparing the bread maker and adding ingredients correctly.
Guidance on selecting cycles, settings, and starting the process.
Procedure for safely removing bread and the kneading paddle after baking.
Description of different flour types and their suitability for bread making.
Guidance on using eggs, salt, butter, sugar, water, and yeast.
Proper techniques for measuring liquid and dry ingredients accurately.
Charts for converting measurements and weight equivalents.
Advice on using personal recipes, dough consistency, and mix-ins.
Guidance on sugar substitutes, omissions, and US vs. Canadian flour.
Solutions for odors, burning smells, and blending problems with the bread maker.
Addressing window condensation and the kneading paddle coming out with bread.
Troubleshooting tips for bread rising too high or dough not blending properly.
Solutions for short loaves, LLL, EE0/EE1, and HHH error codes.
Adjusting crust color and troubleshooting lopsided bread loaves.
Addressing different loaf shapes and soggy bottoms.
Solutions for hollow loaves, sticky dough, and heavy bread texture.
Explanation for base discoloration after washing.
Recipes and variations for basic white and herb breads.
Recipe for preparing lightly salted roasted almonds.
