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42
EN
OPERATION
Bread baking function
Refer to the relative recipe and proceed as follows:
1. Insert the kneading blade into the bread pan.
2. Add ingredients to the bread pan in the order listed in the recipe to ensure the
dough mixes thoroughly and rises sufciently. Wipe any split ingredients from the
rim and outside of the pan and ensure it is clean and dry.
• Liquid ingredients
• Fats
• Dry ingredients eg. salt, sugar, our
• Yeast
Yeast/Baking Powder or Baking Soda
Dry Ingedients
Fats
Water of Liquids
3. Insert the bread pan into the bread maker and gently close the lid.
4. Load the automatic Fruit and Nut Dispenser. The automatic Fruit and Nut Dispenser
releases fruits, nuts, chocolate chips, seeds or other suitably sized ingredients
into the dough at the right time which is programmed for a specic time during
the “knead phase”. If added before this time, excessive kneading will cause the
ingredients to break down rather than maintain their shape within the dough.
a. Lift open the lid of the automatic Fruit and Nut Dispenser. Touch the base of
the dispenser to check that it is completely closed before adding a maximum
3
⁄4cup of dry ingredients.
b. Ensure the bread pan is in the baking chamber and the lid is closed. Loading
ingredients into the dispenser without the bread pan inserted or with the lid
closed increases the risk of ingredients falling into the baking chamber and
burning during the “bake phase”.
c. Always remember:
• Ingredients should be suitably sized so they do not fall through the steam
vents at the base of the dispenser.
• Liquids should not be added to the dispenser.
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