9
Using the timer
Use the timer when you want the bread ready later,
or in the morning. A maximum of 12 hours can be set.
Check if function is available by consulting ‘Baking
cycle times’ section. Do not use this function with
recipes that use perishable ingredients such as eggs,
fresh milk, sour cream, or cheese.
1Decide when you want the bread to be ready and
calculate the difference in time between now and
then. For example, if you want a loaf at 8am, and it
is now 8.30pm, the difference is 11 1/2hours.
2Enter this time by pressing ‘Time ▼’and ‘Time ▲’
buttons. Arrows will move time up or down in 10
minute increments. After you have pressed Start,
the colon (:) will flash.
•If you have selected the wrong time press stop for 2
seconds. The timer will go back to the program
time, repeat step 1 and 2.
3The timer delay is up to a maximum of 12 hours.
This is when the bread will be ready to remove from
the machine, see page 8 item 14 ‘Remove the
food’.
Beeper
The beeper sounds:
•when pressing any button;
•when the program finishes;
•when keep warm finishes.
•when you have to add fruit and nuts see baking
cycle times (page 21) for displayed times.
Power interuption
1After a brief power supply failure 7 minutes MAX.
•When the power is reconnected the breadmaker will
continue the set programme automatically.
•if it has gone beyond this time and the bread maker
has defaulted back to the start time, you must
either:
i) If the program has not reached rise1 select the
program required and press start.
ii) If the program has passed rise 1, the
ingredients will have to be discarded and you
must start again with fresh ingredients.
Slicing and storing bread
For best results place bread on a wire rack and
allow to cool for 20-40 minutes before slicing.
Use an electric knife or a sharp knife with a serrated
blade for even slices.
Store unused bread tightly covered in a plastic bag
at room temperature for up to three days. If weather is
hot and humid, store in the refrigerator overnight.
For longer storage (up to one month), place bread
in a tightly covered container in the freezer.
If you store the bread in the refrigerator, leave it out
to bring it to room temperature before serving.
Since homemade bread has no preservatives it
tends to dry out and become stale faster than
commercially made bread, after 4 to 5 days.
Leftover slightly hardened bread may be cut into 1.3
cm (half inch) or 2.5cm (1 inch) cubes and used in
favourite recipes to make croutons, bread pudding, or
stuffing.
