Cooks CKBM248 User manual

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bread maker
Owner’s Manual
Lot No. 2142
Model CKBM1248

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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed including the following:
1 Read all instructions.
2 Do not touch hot surfaces. Use handles or knobs.
3 To protect against electrical shock, do not immerse cord, plug, or appliance in water or other liquid.
4 Close supervision is necessary when any appliance is used by or near children.
5 Unplug from outlet when not in use and before cleaning. Allow to cool before attaching or removing parts.
6 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.
7 The use of accessory attachments not recommended by the appliance manufacturer may cause fire, electric shock or injury.
8 Do not use outdoors.
9 Do not let cord hang over edge of table or counter, or touch hot surfaces including the stove.
10 Do not place on or near a hot gas or electric burner, or in a heated oven.
11 Extreme caution must be used when moving an appliance containing hot oil or other hot liquids
12 To disconnect, press and hold the START/STOP button for a full second; remove plug from the wall outlet.
13 Do not use appliance for other than intended use.
14 Avoid contact with moving parts.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY

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ADDITIONAL IMPORTANT SAFEGUARDS
CAUTION HOT SURFACES: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent
the risk of burns, fires, or other injury to persons or damage to property.
CAUTION: During use, the internal parts of the Bread Maker and the area around the Lid and Steam Vents are HOT. Keep out of reach of
children to avoid possible injury.
A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance. All users
of this appliance must read and understand this Instruction Manual before operating or cleaning this appliance.
If this appliance falls or accidentally becomes immersed in water, unplug it from the wall outlet immediately.
Do not reach into the water!
When using this appliance, provide adequate air space above and on all sides for air circulation. Do not operate this appliance while
it is touching or near curtains, wall coverings, clothing, dishtowels or other flammable materials.
To reduce the risk of fire, do not leave this appliance unattended during use.
If this appliance begins to malfunction during use, immediately unplug the cord. Do not use or attempt to repair a malfunctioning
appliance!
The cord to this appliance should only be plugged into a 120V AC electrical wall outlet.
Do not use this appliance in an unstable position.
SHORT CORD INSTRUCTIONS
A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.
Do not use an extension cord with this product.
ELECTRIC POWER
If electric circuit is overloaded with other appliances, your appliance may not work properly. It should be operated on a separate
electrical circuit from other appliances.
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POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit
into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified
electrician. Do not attempt to modify the plug in any way.
PLASTICIZER WARNING
CAUTION: To prevent Plasticizers from migrating from the finish of the counter top or table tops or other furniture, place NON-PLASTIC
coasters or place mats between the appliance and the finish of the counter top or table top.
Failure to do so may cause the finish to darken.
Permanent blemishes may occur or stains can appear.
POWER OUTAGE
5-Minute Power Failure Back-Up
Your Bread Maker has a 5-minute power failure back-up feature. If the electricity goes off, the memory will store the program in
process for up to 5 minutes. If the power comes back on within this time, the program will resume where it left off. If the Bread Maker
loses power for more than 5 minutes and you are using any dairy products, perishables or meat in your bread, you should discard the
contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations. For non-perishable recipes,
you may try starting the Bread Maker at the beginning of the program again. However, this may not always produce an acceptable loaf
of bread. If you are not sure when the outage occurred, remove the dough ball from the bread pan and place in an oven-safe baking
container. Allow to double in size and place in a preheated 350ºF/177ºC oven for 30-45 minutes or until done. The bread will sound
hollow when tapped on top of the loaf if it is done. Again, this may not always produce an acceptable loaf of bread.
If the bread has already begun to bake when the outage occurs, you must begin with new ingredients.
NOTE: The power failure back-up feature does not cover power surges. If you experience frequent surges, please use a surge protector.

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INTRODUCTION To Your Bread Maker
BEFORE USING FOR THE FIRST TIME
Unpack and clean Bread Maker; see “USER MAINTENANCE INSTRUCTIONS”.
Place Bread Maker on a dry, stable surface away from heat and away from areas where cooking grease or water may splatter onto
it. Avoid placing Bread Maker where it may tip over during use. Place away from the edge of the counter top.
The Bread Maker will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients into the Bread Pan than
recommended. If you do so, the bread may not mix or bake correctly and the Bread Maker may be damaged. The maximum amount
to be used is as follows...
Bread & Dough programs . . . . . . . . . . . 4 cups flour
Quick & Cake programs . . . . . . . . . . . . . 21/3cups flour
Jam program . . . . . . . . . . . . . . . . . . . . . . 2 cups fruit
Before first use, operate the Bread Maker with an empty Bread Pan using the ULTRA FAST (1.5 LB) program to burn off the
manufacturing oils. Follow the instructions outlined in the OPERATING INSTRUCTIONS section of this Instruction Manual.
NOTE: During first use, this product may smoke and/or emit an odor from mineral oils used in manufacturing. This is normal for a newly
manufactured appliance.
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BREAD MAKER PARTS
Product may vary slightly from illustrations.
Lid
Bread Pan
(P/N 22885)
Baking Chamber
Control Panel
Viewing Window
Bread Pan Handle
Steam Vents
Kneading Paddle
(P/N 22887)
Measuring Spoon
(P/N 22888)
Measuring Cup
(P/N 22884)

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CONTROL PANEL
NOTE: When using the controls, each button should be
pressed until you hear a beep. DISPLAY
WINDOW
-Indicates the MENU selection (program number 1 - 10)
-Indicates the crust COLOR
-Indicates the LOAF SIZE
-Indicates the time remaining in program
NOTE: The colon in the time will blink to indicate that the
Bread Maker is on
-Use these buttons to set the Delay Timer for baking up to 13
hours later
-Time is increased or decreased by increments of 10-minutes
NOTE: This feature is not available on all programs - see
“USING THE DELAY TIMER” for more detail
-Press to select the desired program (numbers 1 - 10 listed on
the Control Panel)
-The Bread Maker automatically sets to the appropriate time for
each program
-Press to select the desired crust color: “Light”, “Medium” or
“Dark”
-The Bread Maker is preset to bake on the “Medium” setting
unless another crust color is selected
NOTE: This feature is not available on all programs
-Press to select the desired loaf size: “1.5 LB” or “2.0 LB”
-The Bread Maker is preset to bake a 2.0 LB loaf unless another
loaf size is selected
NOTE: This feature is not available on all programs
-Press to begin operation or start the Delay Timer countdown
-Press and hold for a full second (until you hear a beep) to
cancel operation or to reset the timer setting
NOTE: Do not press START/STOP when checking the
progress of your bread

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HELPFUL HINTS for Bread & Dough
We recommend that you read the following information before you shop for your ingredients. Your Bread Maker will bake up to a 2
pound loaf of fresh bread containing 4 cups of flour. All ingredients except liquids must be at room temperature and liquids should be
approximately 80ºF/27ºC (baby bottle temperature). When preparing bread for the ULTRA FAST program, all liquid temperatures must
be 115º-125ºF/45º-51ºC. Always place the ingredients in the bread pan in the order listed in the recipe: liquids, dry ingredients and then
yeast. Some ingredient amounts are the same for different size loaves.
MEASURING...The Correct Way
Be sure to measure accurately for success. Mis-measuring, even slightly, can make a big difference in your results.
When you are measuring liquids, use a clear glass or plastic liquid
measuring cup. To ensure accuracy, set the measuring cup on the
counter top and read the measurement at eye level.
To measure your flour, spoon it lightly into a standard dry ingredient
measuring cup and level it with a straight edge. Also, do not shake
the cup or tap it on the counter top. Do not scoop the flour with the
measuring cup as this tends to pack more flour than the recipes call
for.
Use standard measuring spoons and level with a straight edge.
MEASURING
CUP
GRADUATED
MEASURING
CUPS
1/4 CUP 1/3 CUP
1 CUP
1/2 CUP
1/4
1/2
TSP
1
TSP
1 TBL GRADUATED
MEASURING
SPOONS
Measurement/Conversion Chart
11/2tsp = 1/2TBL 8 TBL = 1/2cup
3 tsp = 1 TBL 12 TBL = 3/4cup
1/2TBL = 11/2tsp 16 TBL = 1 cup
2 TBL = 1/8cup 3/8cup = 1/4cup + 2 TBL
4 TBL = 1/4cup 5/8cup = 1/2cup + 2 TBL
5 TBL+ 1 tsp = 1/3cup 7/8cup = 3/4cup + 2 TBL

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DOUGH BALL...Necessary for a Successful Loaf of Bread
We have found that liquid amounts called for in a recipe may need to be adjusted slightly because different climates and seasons
result in a wide variety of humidity levels. You should check the dough ball at the beep during the kneading process (or 5 to 10 minutes
into the second kneading process). At this point, the ball should be round, smooth-textured, soft and slightly tacky to the touch. When
touched it will leave a little dough on your finger. Push down any dough or flour that may be on the sides of the pan. If it does not form a
ball and is more like a batter, add 1 tablespoon of bread flour at a time until it reaches the appropriate consistency. On the other hand,
if the mixture is too dry to form a ball, forms more than one ball, or is a ball but not soft and slightly tacky, add 1 teaspoon of water
and allow it to absorb. Add more water if necessary. Provided you have used all of the ingredients specified in the recipe, measured the
ingredients properly, and have a “good” dough ball, you should achieve a successful loaf of bread.
When preparing bread in the ULTRA FAST program, the dough ball will be a very soft, loose ball with a smooth texture and will be sticky
to the touch. When touched it will leave dough on your finger.
INGREDIENTS...Read Before Shopping
YEAST
Active yeast, through a fermentation process, produces carbon dioxide gas necessary to make bread rise. Yeast feeds on carbohydrates
in sugar and flour to produce this gas. Three different types of yeast are available: fresh (cake), active dry and quick-acting. Quick or
rapid rise or bread machine yeasts are quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your Bread Maker.
Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeast is opened, it is important that the remaining
contents be immediately resealed and refrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast.
The following test can be used to determine if your yeast is stale and inactive.
Place 1/2cup of hot (110º-115ºF/43º-46ºC) water into a liquid measuring cup.
Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface.
Allow mixture to sit for 10 minutes undisturbed.
The mixture should foam and rise to the 1 cup mark. If this does not occur, discard this yeast and purchase fresh yeast.
NOTE: The basic bread and dough recipes in this booklet were developed using active dry yeast. You may substitute any quick-acting
yeast (quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa.
When using the ULTRA FAST program, quick rise, fast rise or bread maker yeast must be used.
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FLOUR
Flours, while visibly similar, can be very different by virtue of how they were ground, milled, stored, etc. You may have to experiment with
different brands of flour to help you make the perfect loaf.
BREAD FLOUR
Bread flour has a higher protein/gluten concentration, making it more durable than all-purpose flour. Using bread flour with the Bread
Maker will produce loaves with better volume and structure.
ALL-PURPOSE FLOUR
All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making sweet breads and cakes. Use all-purpose flour
for the QUICK and CAKE programs.
WHOLE WHEAT FLOUR
Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ. This high fiber flour is richer in nutrients
than all-purpose or bread flour. Breads made with this flour are usually smaller and heavier than white loaves. Many recipes mix whole
wheat flour with bread flour or vital wheat gluten to produce a high, light-textured bread.
VITAL WHEAT GLUTEN
Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch, which leaves a very high protein
content. (Gluten is the protein in the wheat that makes the dough elastic.) Gluten is available at most health food stores and in the baking
aisle in many markets. It is sometimes used in small portions with dense, low-gluten flours (such as whole wheat) to increase volume and
lighten texture.
FLOUR STORAGE
Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you may want to keep it in the freezer as
the refrigerator tends to dry it out. Whole grain wheat flours, which have a higher oil content, will become rancid much more quickly than
white flour and should always be kept in the freezer. Be sure, however, to allow all flours to return to room temperature before placing in
the Bread Maker.

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SUGAR
Sugar is important for the color and flavor of breads. It also serves as food for the yeast since it supports the fermentation process.
Recipes in this book that call for sugar require granulated sugar. Do not substitute powdered sugar. In addition, artificial sweeteners
cannot be used as a substitute for sugar as the yeast will not react properly with them. Honey may be substituted for sugar in equal
proportions; reduce the liquid by the same amount.
SALT
Salt is necessary to balance the flavor of breads and cakes. Salt limits the growth of yeast. Do not increase or decrease the amount of
salt shown in the recipes. Dietetically sodium-free (less than 5 mg sodium per serving) or low salt (less than 1/2the sodium of table salt)
may be used in equal amounts. The bread will be more coarse.
LIQUIDS
When using the term liquid, we are referring to all wet ingredients used in the recipe.
For all programs except ULTRA BAKE, it is very important that the liquid temperature is 80ºF/27ºC. With this liquid temperature, the
yeast activates gradually to accommodate these programs.
When preparing bread using the ULTRA FAST program, all liquid temperatures must be 115º-125ºF/45º-51ºC. The warmer temperature
is necessary for the yeast to activate quickly to accommodate this specially designed program.
Eggs are also considered part of the total liquid amount. Eggs should be at room temperature. When removing them from the
refrigerator, place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room temperature.
EGGS
Eggs add richness and a velvety texture to bread dough and cakes. Liquid egg substitutes may be used as directed on the carton; 2 egg
whites may also be used to substituted for 1 whole egg.
REMINDER: All egg products must be at room temperature.
FATS
Ingredients such as butter, margarine, shortening and oil make the texture of yeast breads more moist and tender. Breads that call
for fat stay fresh longer. If butter is used directly from the refrigerator, it should be cut into small pieces for easier blending during the
kneading process.

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BAKING POWDER
Double acting baking powder is a leavening agent used in some program recipes. This type of leavening agent does not require rising
time before baking, as the chemical reaction works when liquid ingredients are added, and again during the baking process.
BAKING SODA
Baking soda is another leavening agent, not to be confused or substituted for baking powder. It also does not require rising time before
baking as the chemical reaction works during the baking process.
BREAD MIXES & OTHER COOK BOOK RECIPES
Use mixes labeled for up to 2 pound loaves. For best results, use the BASIC program. Refer to the RECIPE GUIDE in this book to
determine the best program to use for other recipes. Minor adjustments may be necessary for best results.
NOTE: The recipes in this book can be used as a guide for converting portions/ingredients from other recipes if necessary.
HIGH ALTITUDE
High elevations may make dough rise faster. We recommend that you try the recipe as it is printed first. The dough ball should be round,
smooth-textured, soft and slightly tacky to the touch. If you find the results are unsuccessful, decrease your yeast 1/4teaspoon at a time.
You may also have to increase the liquid because of the drier air; start with 1 tablespoon and increase it if necessary. The addition of
gluten will help the structure of the bread. The recommended amount is 1 teaspoon per cup of flour unless specified otherwise in the
recipe.
FREEZING BAKED BREAD
When freezing bread and rolls, cool them before wrapping in plastic wrap. Place them in a plastic bag and seal it. Bread may be frozen
for up to six weeks. When you thaw, partially open the wrapping to allow the moisture to escape gradually for best results.
FREEZING DOUGH
At the end of the dough program, you may remove the dough and freeze it for baking at a later time. Form the dough into the desired
shape and immediately freeze for one hour to harden. Remove from the freezer and wrap in plastic wrap. Next, place it in a plastic bag
and seal. Dough can be kept in the freezer for up to four weeks. Thaw the dough in the plastic bag in the refrigerator overnight or for
several hours. Unwrap and place on a baking container. Cover and let stand in a warm, draft-free place until it is double the original size.
Because the dough is not room temperature, you will find that it takes longer than usual to rise. Bake according to recipe instructions.

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OPERATING INSTRUCTIONS
PROGRAMMING THE BREAD MAKER
The following are the general steps for using the Bread Maker. Depending on the program or recipe that you choose, some steps may not
apply or there may be additional steps. Refer to the RECIPES section for specific instructions. Add all ingredients to the pan in the order
listed in the recipe.
NOTE: The illustrations in this use and care guide are for information purposes only. You may find your Bread Maker looks different,
however, the steps for operation are the same.
Open the Lid and remove the Bread Pan. Using the Bread Pan Handle, turn the Bread
Pan counterclockwise (in the direction of the REMOVE arrow) to loosen it from the
Backing Chamber. Lift the Bread Pan straight up and out of the machine. If the Bread Pan
is bent, the temperature sensor may not work properly.
Position the Kneading Paddle on the Drive Shaft. Match the flat side of the Drive Shaft
to the flat part of the hole in the Kneading Paddle. Make sure that the Kneading Paddle is
secure.
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Place ingredients into the Bread Pan.
FOR BEST RESULTS: First add all liquid ingredients, then add all dry ingredients
except yeast, baking powder or baking soda. Then, make a small indentation on top of
the dry ingredients (not deep enough to reach the wet layer), then add the yeast on top
of the indentation.
ALWAYS ADD YEAST LAST.
This order of adding ingredients is important, especially when using the Delay Timer for
yeast bread baking, because it keeps the yeast away from the wet ingredients until the
kneading process begins. (Liquid ingredients will prematurely activate the yeast.)
Insert the Bread Pan into the Baking Chamber. Using the Bread Pan Handle, lower the Bread Pan into the Baking Chamber at the
same angle that is was removed; turn it clockwise (in the direction of the LOCK arrow) to lock into place. Fold handle down.
Close the lid. Plug into 120V AC outlet. The Bread Maker will beep and the Display Window will illuminate.
Press the MENU button to choose the desired program (1 to 10). The program names and corresponding numbers are listed on
the Control Panel for your reference. Each time the MENU button is pressed, a beep will sound as the program number is advanced
to the next option. The program number and time will appear in the Display Window.
Press the COLOR button to choose what color you want your crust to be (Light, Medium or Dark).
NOTE: This feature is not available for the following programs: DOUGH and JAM.
Press the LOAF SIZE button to select the desired loaf size (1.5 LB or 2.0 LB). The Bread Maker is preset to 2 LB.
NOTE: This feature is not available for the following programs: DOUGH, JAM, CAKE and BAKE.
NOTE: The smaller size recipes and mixes will not fill the Bread Pan when finished, and the loaves will not brown on top as well. This
is especially true for bread recipes that contain whole grains or other special ingredients.
Press the START/STOP button to begin the program. The time remaining will begin to count down in the Display Window and the
colon in the time display will begin to flash. The program number, loaf size and crust color will be shown in the Display Window.
The Bread Maker will begin mixing the ingredients. Then, it will begin the kneading process.
After 5 to 10 minutes into the 2nd kneading process, check the dough ball, or stir ingredients if needed.
During this process, the yeast will activate and normally the Viewing Window may begin to fog. (This will clear eventually so you
can view the progress of the loaf.) Opening the Lid will not stop the kneading process. Quickly close the Lid to prevent heat loss.
At this time, also check dough ball and use a rubber spatula to scrape any ingredients from the sides of the Bread Pan.
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YEAST
DRY INGREDIENTS
WATER OR LIQUIDS

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10. Add ingredients, such as dried fruit or nuts, herbs, oats, etc. at the Add-Ingredient Beep during the BASIC, FRENCH, WHOLE WHEAT,
QUICK, SWEET and ULTRA FAST programs. Or add them along with all the other ingredients.
11. When your bread is finished baking, the Bread Maker will beep and “0:00” will appear in the Display
Window. Press the START/STOP button and open the Lid.
Put on oven mitts and remove the Bread Pan. Remember that the Bread Pan and your loaf are
both very hot! Be careful not to place either on a tablecloth, plastic surface, or other heat-sensitive
surface which may scorch or melt.
If the bread is not removed immediately after baking and if the START/STOP button is not pressed,
the Keep Warm controlled temperature reduction will begin. The colon in the Display Window will
continue to flash. The 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 DOUGH or JAM programs.
12. 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. This allows the steam to escape.
CAUTION: The Bread Pan, Kneading Paddle and bread will be very hot.
CAUTION: Be sure to remove the Kneading Paddle from the bread. Take care not to scratch the
Kneading Paddle.
Always unplug the Bread Maker after each use.•

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USING THE DELAY TIMER
The delay timer can be set to delay bread making up to 13 hours. The Bread Maker will begin the baking process at just the right time
so that your loaf is hot and fresh right at the desired time. The delay works for all programs except QUICK, ULTRA FAST, JAM, CAKE and
BAKE.
Add all ingredients to the bread pan in the order listed. It is critical to add the yeast last on top of the flour, and away from liquid. This
will keep the yeast from activating until the Bread Maker starts to mix.
We do not recommend using the delay timer for recipes that contain perishable ingredients.
After selecting the desired MENU, COLOR and LOAF SIZE settings, use the +/- buttons to set the Delay Timer for the amount of time
you want before your loaf will be ready. (Time is increased/decreased in 10-minute increments.)
EXAMPLE: It is 9:00 p.m. now. The bread is to be ready at 6:30 a.m. the next morning. Set the timer for 9:30, because there
are 9 hours and 30 minutes between 9:00 p.m. and 6:30 a.m.
Press the START/STOP button. The colon will begin to flash, indicating that the Delay Timer has started. When the Display Window
shows “0:00”, baking is complete.
NOTE: If you make an error after activating the program, press and hold the START/STOP button. The timer will clear and you
can begin again.

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USER MAINTENANCE INSTRUCTIONS
This appliance requires little maintenance. It contains no user serviceable parts. Do not try to repair it yourself. Any servicing requiring
disassembly must be performed by a qualified appliance repair technician.
CLEANING
ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Never use vinegar, bleach, or harsh chemicals to
clean your Bread Maker.
Unplug and allow to cool before cleaning.
Bread Pan & Kneading Paddle Remove bread pan from inside the baking chamber and remove the kneading paddle from the
bread pan. Wash the bread pan (inside and out) and kneading paddle with warm soapy water. If the kneading paddle is stuck to the
drive shaft, fill the bread pan with warm, soapy water and let it stand for up to 30 minutes until loosened. DO NOT USE EXCESSIVE
FORCE.
Do not use steel wool, abrasive cleaners, or metal utensils on the bread pan or kneading paddle as they will damage the non-stick
surface. Normal wear is to be expected. The non-stick surface may discolor over time and in no way affects performance.
Exterior
Clean the exterior of the Bread Maker with a damp cloth and plastic scouring pad if necessary. Do not rub too hard as the surface
may be scratched.
Interior
Wipe the inside of the baking chamber with a slightly damp cloth or sponge. A plastic scouring pad may be used if necessary. Do
not rub too hard or the surface may be scratched. Never pour water, solvents or cleaning solutions into the baking chamber.
Lid
To clean the Viewing Window in the lid, use a glass cleaner or mild detergent and a damp cloth or plastic scouring pad. Do not use
an abrasive cleaner or pad as they might scratch the glass.
Measuring Cup & Measuring Spoon
Wash in warm, soapy water. DO NOT PUT IN A DISHWASHER.
Make sure that all removable parts have been thoroughly cleaned and dried before storing.
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STORING
All removable parts should be thoroughly cleaned and dried before storing. Reassemble the unit so that the Kneading Paddle is inside
the bread pan, and the bread pan is inside the baking chamber. Store the Bread Maker with the lid closed.
BEFORE CALLING FOR SERVICE
Questions Answers
1. Why does the height and shape of
bread differ in each loaf?
The height and shape of bread may differ depending on the ingredients, room temperature
and length of the timer cycle. Also accurate measurement of ingredients is essential to make
delicious bread.
2. The bread has an unusual aroma.
Why?
Stale ingredients or too much yeast may have been used. Always use fresh ingredients.
Accurate measurements are essential to make delicious bread.
3. The Kneading Paddle comes out
with the bread.
This may happen as the Kneading Paddle is detachable. Use a non-metal utensil to
remove it.
CAUTION: The Kneading Paddle will be hot.
4. The baked loaf of bread has a
floured corner.
Sometimes flour in the corner of the pan may not have been completely kneaded into the
dough. Scrape the flour off the loaf with a spatula.
5. 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 swells out of the Bake Pan.
6. Can fresh milk be used in place of
dry milk?
YES. Be sure to deduct the same measurement of water to equal liquid substitution. Fresh
milk is not recommended when using the Delay Timer, because it may spoil while setting in
the Bread Pan.

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Not operating/
ingredients not
mixing
Smoke emitted
from steam vent/
burning smell
Sides of bread
collapse/ bottom
is damp
Bread rises too
much/ coarse
texture
Bread falls/
coarse texture
Short & dense
texture Slices uneven &
sticky
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•
•
•
•
•
•
•
Not Enough •
•
Too Much •
Not Enough •
•
•
•
Too Much •
No Yeast •
Not Enough •
Too Much •
•
•
•
FLOUR •
•
•
•
•
Temperature of water either too hot or too cold
Possible causes…
Wrong type of flour used
Yeast touched water before
kneading
Old yeast used
Wrong type of yeast used
Bread left in Bread Pan too long after program
Kneading Paddle not installed
No sugar, molasses or honey
Ingredients used other than those
recommended
Oven area is too cold (Display --L)
Display reads: E EE,
call for service
Ingredients spilled on heating element
Lid was open during baking
OPERATIONAL ERRORS
MEASUREMENTERRORS
WATER
FLOUR
YEAST
INGREDIENT PROBLEMS
YEAST
Bread sliced just after baking (steam was not
allowed to escape)
Unplugged/ power outage
Oven area is too hot (Display --HHH)
TROUBLESHOOTING CHECKLIST

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RECIPE Guide For Your Bread Maker
“BASIC” PROGRAM Recipes
We suggest starting with this white bread recipe. Follow the steps previously outlined in the Instruction Manual. These steps have been
written to eliminate the most common errors in bread making and may be helpful for any recipe. The BASIC program is for bread that
primarily uses white flour.
Press the MENU Button until 1 (Basic Bread) appears in this Display Window. Choose the CRUST COLOR and LOAF SIZE. Press the
START Button.
WHITE BREAD
1.5 LB 2.0 LB
Water, 80ºF/27ºC 1 cup + 1 TBL 11/4cups
Vegetable Oil 11/2TBL 2 TBL
Sugar 1/2TBL 1 TBL
Salt 11/2tsp 11/2tsp
Bread Flour 31/4cups 4 cups
Active Dry Yeast 2 tsp 21/2tsp
HONEY GRANOLA BREAD
1.5 LB 2.0 LB
Water, 80ºF/27ºC 1 cup + 2 TBL 1 cup + 3 TBL
Margarine or Butter, softened 3 TBL 1/4cup
Honey 3 TBL 4 TBL
Salt 11/2tsp 2 tsp
Dry Milk 21/2TBL 3 TBL
Bread Flour 3 cups 4 cups
Granola Cereal 3/4cup 1 cup
Active Dry Yeast 2 tsp 21/4tsp