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EN7
English
Measuring spoon
To measure out sugar, salt, instant dry yeast, etc.
approx. 0.1 g
(15 mL)
(5 mL)
Tablespoon
•
½ marking
Teaspoon
•
¼, ½, ¾ markings
Sourdough cup
To measure out liquids or make sourdough starter.
•
10 mL increments
(max. 550 mL)
Lid
Bread pan and kneading blade are coated with a non-stick finish to avoid stains and to make it easier
when removing bread.
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To avoid damaging it, please follow the instructions below.
●
Do not use hard utensils such as a knife or a fork when removing the bread from the bread pan.
If the bread cannot be easily removed from the bread pan, leave the bread pan for 5 – 10 minutes to
cool, making sure that it is not left unattended where somebody or something may get burnt. After that,
shake the bread pan several times using oven mitts. (See P. EN13)
(Hold the handle down so that it does not get in the way of bread.)
●
Ensure that the kneading blade is not embedded in the bread loaf before slicing it.
If it is embedded, wait for the loaf to cool and remove it.
(Do not use hard or sharp utensils such as a knife or a fork.)
Be careful not to get burn as the kneading blade may still be hot.
●
Use the soft sponge when cleaning the bread pan and the kneading blade.
Do not use anything abrasive such as cleansers or scouring pads.
●
Hard, coarse or large ingredients such as flours with whole or ground grains, sugar, or the addition
of nuts and seeds may damage non-stick finish coating. If using large chunks of ingredient, break or
cut into small pieces. Please follow the information of Additional Ingredients (see P. EN14) and the
recipe quantities stated.
●
Use only supplied kneading blade for this appliance.
The bread pan, kneading blade and bread may be very hot after baking. Always handle with care.
Accessories
Measuring cup
To measure out liquid.
(max. 250 mL)
•
10 mL increments
Sourdough starter spoon
To measure out sourdough starter yeast.
Menu label
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