Using The Timer For A
Delayed Start
You can program the Breadmaker up to 13
hours in advance, so that the bread is ready at
a time to suit you. The cycle time will be
exactly the same, it just means that you can
delay when the bread making will begin. For
example, you can set the timer in the evening
and wake up to fresh bread the following
morning. This function cannot be used on
programs 5, 6, 10, and 11.
Follow the instructions in ‘How to Use Your
Breadmaker’ steps 1 - 7. The program time for
the setting you have selected will be displayed.
Calculate the time you want the bread to be
ready. Example: If it is 8 pm when you place the
ingredients in the baking pan and you want your
bread ready at 7.30 am tomorrow morning, set
the timer to 11:30 (11 hours and 30 minutes), the
time required until the completion of the bread.
Use the “delayed start buttons” (J2) to set the
required time. Each time you press the + or -
button the display will increase or decrease in
10 minutes increments. Once you have set the
time, press the start/stop button (J4). The colon
in the display will flash to indicate that the timer
has been set and the countdown will begin.
If you make a mistake while setting the
“delayed start buttons”, press and hold the
“Start/Stop” button (J4) until it flashes “1 P”
and you can set the timer again.
Slicing and storing home
made bread
Cool bread on a wire rack for at least an hour
before slicing with a sharp, serrated edge knife or
electric carving knife. If you want to eat the bread
while it is still warm we advise cutting chunky
slices about 2.5 cm (1 inch) thick, otherwise it is
difficult to get even slices.
Store bread in an airtight container or wrap
loosely in a polythene bag and keep in a cool
dry place. Do not keep in the refrigerator as it
stales more quickly and draws the water out.
Crusty bread recipes are best stored in a paper
bag to prevent the crust softening.
Since home made bread has no preservatives it
tends to dry out and becomes stale faster than
commercial bread and is best eaten freshly
made, but it should keep for about 2 days.
Breads which contain egg and those without
any fat should be eaten on the day they are
made. Use up any dry bread for making toast.
To freeze home made bread, wrap in foil or
sealed freezer bags then defrost at room
temperature or in the microwave.
Cleaning
• Unplug the breadmaker and allow it to
cool down.
• Clean the body of the breadmaker and the
inside of the pan using a damp sponge.
Dry with care.
•Wash the pan and the blade using hot
water and washing-up liquid. Rinse and dry
quickly and carefully.
• Remove the lid to wash it in hot water and
washing-up liquid. Rinse and dry quickly and
carefully. Never immerse the lid or soak it in
water, in order to avoid any water getting
into the air vent grid.
• Never wash any part of the breadmaker in
a dishwasher.
• Never use scouring pads, nor alcohol, nor
scouring powder to clean the breadmaker.
9
10
11
13
12
During use it is normal to hear the
machine make thumping noises while it kneads
the dough. Also, during certain stages in the
program it is usual for condensation to form on
the viewing window. NEVER open the lid
during the rising and baking time as it will let
warm air escape and can affect the results
dramatically. Warning: Do not cover the top of
the appliance with any type of material whilst in
use as this may cause the viewing window to
melt. Do not touch the viewing window as it gets
hot during the baking cycle.
When baking has finished, a beep sounds.
Ideally remove the bread from the pan as soon
as it’s ready. There may be times when this is
not possible, so the appliance automatically
switches to the “keep warm” function (see
point 12) to prevent condensation spoiling the
bread. Switch off the bread maker at the mains
and unplug. Open the lid and lift out the bread
pan using oven gloves, as it will be very hot
(this is easier if the handle is positioned at the
front). Warning: Do not place the bread pan on
heat sensitive surfaces as it will be hot.
To remove the loaf from the pan, still wear
oven gloves and turn the pan upside down
and shake the bread out onto a wire rack to
cool. If you have difficulty removing the loaf,
loosen the sides with a plastic or wooden
spatula (never use metal utensils as they could
scratch the non-stick coating). Allow the bread
to cool before slicing. (See section ‘Slicing and
Storing Home Made Bread’ page 6).
Sometimes the kneading blade can remain in
the loaf after baking, to remove it wait until
the loaf has cooled slightly and then use the
end of a plastic spatula or other non-metallic
utensil to prise it out. Remember the kneading
blade could still be hot. If the kneading blade
remains stuck in the bottom of the pan, fill
with warm water and leave to soak to loosen
the blade from the shaft. Note: The handle on
the baking pan may remain very hot for a long
time after use, so take care when you come to
wash it.
The ‘Keep Warm’ function automatically
begins when the baking time has finished and
the display shows 0:00. During the one hour
period of keeping warm a beep continues to
sound at regular intervals and at the end of the
cycle automatically turn itself off. Bread can be
removed at any time during the keep warm
period. To turn off the ‘Keep Warm’ feature
manually, switch off at the mains and unplug.
Allow the appliance to cool with the lid
open for at least 30 minutes before using again.
Making Dough in your
Breadmaker (using programs 7 & 8)
Follow steps 1 to 9 in section ‘How to Use your
Breadmaker’. Open the lid and remove the
dough from the machine as soon as the cycle
finishes and use straight away. If you keep the
dough in the breadmaker, it may over rise and
produce poor results.
Switch off the bread maker at the mains and
unplug. Shape and give the dough a final rising
in a warm place until doubled in size. This takes
about 40 minutes - 1 hour for a large loaf and
about 25 - 30 minutes for rolls. Then bake in a
conventional oven. Please refer to individual
recipes for further details.
The final rising, often called proving, allows the
dough to rise a second time. Cover the dough to
prevent a hard skin forming, either use a large
polythene bag or cover with lightly oiled
polythene. Place the shaped bread in a warm,
draught free place until the dough had doubled
in size. If the dough has risen insufficiently it will
not produce a satisfactory result.
When baking it is important to preheat the oven
to the temperature stated in the recipe. If using a
fan oven, reduce the cooking temperature by
10°c and the cooking time may be a few
minutes faster. When correctly baked the bread
should be well risen and sound hollow when
tapped on the base.
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