Setting
Cy1;1"
TIme
&,i(
lAO
3,31)
F"'''ch
R~pid
1:;1]
Whule WhN,t
3,21)
D"ugh
1:20
&k~
o.so
Tun"r
b1funn"H<Jn
Bdon'
'~lting
Timer, vou m,,,! ""k.ct d"sirecl
",Hin>!
TIffin 1m
whm
'1('"
~.'()Uld
iii", I'-'ur
bre..Jd
n"l,h,rl
Then
set
th"
>
E...::h
time
lhi>
butk-,n
i,
p""""J,
the limer .""II"g
will
advance
10 minules.
< Eoch lime thi' bullon
i5
p",sS<!d,
lhe (ime, ,elIiniC
wm
'I"
back 10
minute;;,
Ii you
go
"",1
lhe desl'ed lime. simply
p"'"'
Ihe -: butron to go
b~,-k
10
d""ir~.d
!lme, U you hold the bUltons down they
will
advance or
'""Or,...
~mes
qUickly,
Nob!: Not all recipe5
,,'"
SUltilble
for delay",] baking because ing""di-
enls like fre.h
mill<
0'
egg5 oould ,poiL
You
can
5et the dglay bake lor 10 n,inul"-!' longer thar. the
5elected cycle
or as long as 13
hour,
in advance,
Pw;s
Start.
Th"
Timer Indicator will light up Indicating the
Tim".
i'
""'.",'
activated
and
the colon
betWGGn
hours
and
minute5 will flash on
th~
dis-
pl~y,
The Timer
will
now
begin
to countdown.
Tips
for
Breadmakers
•
MeQ5uring
With
Stcmdanl
MeQ5llres
Dry
ingredieuh
..
SPOOLl
into
siandard
dry
mea,uritlg
cup
unl;]
overJlowing, Level
oJJ
wllh
stralgh,-edyd
spalLu~
Brown
5uyar
or
shonening:
press Iirmly inlo
"andard
d[V
measuring cup, or mea,urin8
5poon. Level
oJJ
Witll
5lraighl-
edged
spatul~,
Bakin~
powder,
baldng "oda,
salt. spice5, dry milk:
fill
,'OUt
,land~rd
measuring 5poon to
overJIowing.
Level oJJ
with
strillght- edgo::l5patula,
Liquid .ingredients: place
,ton'
d'rd
liQuid
''',"0,,,,i'19
cup
i:j
Ilurd
oune~,,1
0n
k,,~1
"H[~'."
FiliI"
")"'df,r;d m"d,
Jr1d
check
m~'fU,~",.-nl
0'
"ye le..",I, 10p
0f
liqUid
"hould
~~ ~v~n
,
..
·,ith
,",lic,d'" I,ne
CI~
,he
C'Jp.
Use
"lamj~,,1
"-"'d"'rrir,g
'PQCJ~,
for
,m~11
"nr,'mt,
'J( liquid (see
T",g~
tf', (or
equlv~len(s
chart),
Hlnte
(<;11"
Bakmg
DelldOUIII
Homemade
Brellld9
I U
....
,'"I",
lr~,h
inglWienb.
) y",w b
II,~
m<J>t
;mportilnt
i"gr~di€nt
i"
~r~"J
fJaking.
[t
uu,e,
!il~
bread to
ri5e,
T,."
lil,i;.'
c'".,,'!
c',"",
[~3ull
in
Lmpr0p~r
'b1I1~
T'J" "'uch
yeust
can
ca\J5~
o"C'r'rI5ing
and lh" dough could ,[;ck to
Ihe
imide
of lhe
lirl
,)t
iI
could
collapse
duriny
lJakinG
In the
I",
..
~(hn"h",·.
yeas]
doe'
r.uT
Ilc~d
"pro"I",,~'
',r
prd,mini1n'
femwn'a'i'>l)
A[I",
'''eh
U&e,
al",,,~~·;;
c1r,,~
,'""."
,'"".
[ainm
lighll"
a"d
sl""e in "
cool,
dTy
pl~c~
J.
Mea'.",~
'Mr~did,l'
0'0(11:,1
4
Time,
'",,'her.
usi,,~
th,'
limer I"r
liel'o'J~d
'.c'kin] in
walli. weather
"""d'"i"",
you
m~u
r.e",] tQ
,~dcL"e
the
y~~"
""
'"
tc1
t~a'pCl..:m.
and
lOS;
,,,,Ic-
I'<lll
Ih~
Jmcunt
01
,u<,a,
,·"Ii,
..
d
fe"
i" Ih"
r~ciT'~'
rCl
pr~v"nt
,Wer-n5l1lg,
5. Fnr beer re,;ulls
~lwaj.'s
allow
bre~d
to
m"l
\wlom
e!icing
To ,lice
\-Va,m
bread.. use
~
sharp ,,".reared-edge knile
01
electric Imife
6,
Aller
coolina
bread
CClrTl-
pl~t"'~'
on
a "-'he
rack,
store
lmmedial'e.ly in a
tightl~,
5ealed pla5Iic bag,
plostic
,,~ap
01
cove,,,,] con-
lainr.r. Do nor slore in the
relriger~tor,
d'
[hi,
wiii
cause
the
bread
10
dr,' out
Ias,."r.
7, For longer slorage, lighiiy
seal
bread
In a
moislure-
prnn(
""rap
N
bag,
and
SIOre
In free",r.
"
<0
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