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• Clean your bread maker, bread pan and kneading paddle with a damp cloth. The bread pan and
the kneading paddle both have a non-stick coating to prevent dough from sticking to it. You must
therefore never clean these parts with cleaning products, a sponge or a dishwashing brush. A damp
cloth will do to clean them. When you activate your appliance for the first time, you will hear a l
oud beeping signal and the numbers "3:00" will appear on the screen. The colon between "3" and
"00" will start flashing. This indicates your appliance is ready for use and has automatically chosen
program 1 (normal). It is perfectly common and harmless for your appliance to emit a bit of
smoke when you use it for the first time.
• The quality of the baked bread will depend on a whole range of factors. Please make sure all ingre
dients are at room temperature and that you keep to the correct amount of each ingredient, as
indicated in the recipes.
INGREDIENTS
Baking a great bread will largely depend on 3 main factors: quality, freshness and correct measure-
ment of quantities.
Flour
Flour is the basic component of bread. The weight of the flour varies, depending on the type of
flour used. It is therefore absolutely necessary that you weigh the right quantity on a pair of scales.
Please make sure you buy a variety of flour which is suitable for bread making. Check the packing.
Gluten
Gluten is a natural ingredient of flour and stimulates the bread to rise.
Yeast
Yeast is a micro-organism found on several vegetable foodstuffs. Yeast converts sugars into alcohol
and carbon dioxide. This ability is ideal for the bread to rise and to make it lighter and easier to
digest. We recommend the use of dry yeast for this bread maker. This (granular) yeast is easier to
work with, keeps for a longer time than fresh yeast and generally gives you a better result as well.
Salt
Salt does not only lend the bread a certain flavour but equally regulates the activity of the yeast,
strengthens the dough and prevents the bread from rising too hard.
Butter / oil
Butter and oil improve the general taste of the bread and equally soften it. Butter or oil should both
be at room temperature when you add them to the other ingredients.
Sugar
Sugar is the nutrient that the yeast feeds itself on and is of great importance for the bread’s rising
process. You can use plain white sugar, brown sugar, syrup or honey. Sugar lends the bread a certain
soft and delicate flavour, increases its nutritional value and also renders the bread less perishable.
Look out: you should not use unrefined sugar or sugar lumps, when you want to make e.g. cinna-
mon bread, for they can damage the non-stick coating of the bread pan.
Water
When the flour mixes with the water, the gluten will form and air can no longer enter, thus enabling
