User manual BREADMAN TR810

[. . . ] Allow to cool before putting on or taking off parts. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Contact Consumer Service for examination, repair or electrical or mechanical adjustment. The use of accessory attachments not recommended by the appliance manufacturer may cause fire, electric shock or injury. [. . . ] The Operation/Keep Warm Light will illuminate; the colon in the Display will continue to flash. The Breadman® Bread Maker will automatically shut OFF in 60 minutes. While this will help prevent the bread from becoming soggy, for best results, remove the bread immediately after the baking cycle is complete. NOTE: The Keep Warm phase does not apply to the following cycles: · DOUGH · PASTA · JAM STEP 13 Turn the Bread Pan upside down and shake to release the bread. Place the bread upright on a wire rack to cool 20 to 30 minutes before cutting. CAUTION: Be sure to remove the Kneading Paddle from the bread. Use a non-metal utensil to gently remove it, taking care not to scratch the Kneading Paddle. CAUTION: The Bread Pan, Kneading Paddle and bread will be very hot. · Always unplug the Breadman® Bread Maker after each use. USING THE 15-HOUR TIMER You can pre-program your Breadman® Bread Maker so that it bakes on the BASIC, FRENCH, WHOLE WHEAT or SWEET cycles while you are at work or so that fresh bread is ready for you in the morning or the next day. To view specific times for each process, simply refer to the KNEADING AND BAKING CYCLES CHART in this Instruction Manual. The TIMER cannot be altered for the DOUGH, PASTA, GLUTEN FREE or JAM cycles. Don't use the TIMER if your recipe includes eggs, fresh milk, or other dairy products, meats, fish, etc. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day. The starter will "rise and fall" during the fermentation period and become thinner as it stands. A temperature of 80°F/27°C is best for the sour flavor to develop. An ideal place is on the counter next to your range. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later, cover loosely. To use starter, measure the amount specified in the recipe. After refrigeration, let container of starter come to room temperature before measuring ­ about 4 hours. If baking in the morning, leave the starter out overnight. [. . . ] Sometimes flour in the corner of the Bread Pan may not have been completely kneaded into the dough. Scrape it off the loaf with a knife. The bread has a floured corner. Can ingredients be halved or doubled? NO. If there is too little in the Bread Pan, the Kneading Paddle cannot knead well enough. If there is too much, bread rises out of the Bread Pan. [. . . ]