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NUT & FRUIT DISPENSER
The appliance is designed with a nut and fruit dispenser that will automatically
add ingredients to your recipe. NUT is a default setting. Display will read NUT
if this option is activated. To deactivate, press on the NUT button until the display
reads NUT X. This function cannot be selected for DOUGH, BAKE, JAM
and KNEAD functions.
START/STOP
Press on the START/STOP button to pause the appliance at any time during the
baking cycle. The setting will be memorized and the remaining baking time will start
flashing on the display, indicating that the appliance is paused. The baking cycle will
automatically resume after 10 minutes if no other function is selected. To cancel the
selected function, press on the START/STOP button for about 2 seconds until a long
beep is heard. Default setting will be displayed on the screen 900 g – MEDIUM –
WHITE time 3:00.
If you experience a power outage for less than 10 minutes while using the bread maker,
the appliance will resume its cycle when power is restored. If power outage exceeds
this period, the baking cycle must be restarted all over again.
PREPARING THE INGREDIENTS
NOTE: ALWAYS use the provided measuring spoon and cup to measure
the ingredients.The provided measuring cup and spoon with this bread maker are
not standard and should not be used as such.
1.
Measure liquid ingredients such as water, milk, oil using the provided measuring
cup. Always make sure the cup is clean before adding ingredients. The provided
measuring cup can hold up to 200 ml of liquid.
2.
To measure dry ingredients, always use a spoon to fill the provided measuring cup
then level off with a knife. Do not use the cup to scoop the dry ingredients directly.
The provided measuring cup can hold up to 140 g of dry ingredients.
3.
Use the provided measuring spoon to measure small quantities of dry ingredients
such as yeast, baking soda, baking powder. The provided measuring spoon can
hold 1 teaspoon (7 g) and 1 tablespoon (12 g).
NOTE: Always add ingredients in the following order liquid ingredients, dry
ingredients and yeast or baking soda/powder (Fig.2). Yeast should not be in
contact with liquid ingredients or salt.
TIPS
•
Make sure all ingredients are at room temperature. Temperatures too cool
or too hot can affect the way the bread rises and bakes.
•
For best results, water temperature should be between 20
•
Always use the provided measuring spoon and cup to measure the ingredients.
•
Always use the provided hook to remove the kneading blade from the bottom
of the bread. Never remove by hand.
•
For best results, always use the exact measurement provided in the recipe.
•
Always use fresh ingredients. Flour and yeast are the most important ingredient
in making bread. If yeast is not fresh, the bread will not rise.
10
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o
o
C and 25
C.
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