60
S u g ge s t i o n s
The fo l l owing suggestions have a corresponding number found on the check l i s t . Be sure to read both.
1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions.
2 - 3. Open lid, remove bread pan and allow to cool or warm up.
4. Needs service.
5. Wait until course is complete; unplug, allow to cool and clean.
6. Only open lid during kneading process to check dough ball or to add ingredients.
7. Remove bread as soon as course is done and place on wire rack.
8. Allow to cool approximately 20 minutes.
9. Courses begin with preheat. No movement occurs in the pan.
10. Put kneading blade on the shaft of bread pan.
11 - 14. Check the dough ball at beep.
It should be round, smooth-textured, soft and slightly tacky to the touch. (Fast Bake dough
ball will be sticky to the touch.)
If more like a batter, add 1 TBL flour. Allow to mix; add more if necessary.
If too dry, add 1 tsp water. Allow to absorb; add more if necessary.
15. Follow recipe.
16. Increase by 1/4 tsp.
17. Decrease by 1/4 tsp.
18. Sugar substitutes not recommended.
19. Follow recipe or substitution recommendations.
20. Flours cannot be substituted.
21. Place yeast on top of flour away from liquids.
22. Make sure yeast is fresh and room temperature.
23. For all courses, except Fast Bake, use active dry/rapid or quick in equal amounts. Follow
bread machine yeast directions.
24. Water should be 80°F/27°C for all courses except Fast Bake which should be 115°F/46°C.
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