How to use and maintain your bread maker

Rely on the recipe booklet that came with the bread maker and follow the listed quantities exactly.

Keep the booklet in a safe place because losing it makes precise baking difficult.

Confirm that the kneading paddle, baking pan, and pan‑removal hook are present and undamaged.

Fit the kneading paddle onto the pan shaft firmly so it does not come loose during mixing.

Lightly coat the inside of the pan and the paddle with a thin layer of oil or other non‑stick grease.

Pour all required liquids into the greased pan first.

Add oil or fat if the recipe calls for it, keeping it separate from the yeast.

Tip the measured flour on top of the liquid to form a dry layer.

Place yeast last, on top of the flour, especially when using the delayed‑start timer.

Lower the loaded pan into the chamber and lock it until it clicks.

Select the program that matches the recipe, such as Basic.

Choose loaf size and crust color as desired.

Activate the delayed‑start option only after confirming yeast is dry and above flour.

Close the lid and allow the machine to complete kneading, rising, and baking without opening it.

When the cycle ends the bread maker keeps the loaf warm for up to one hour.

Use the supplied hook or heat‑safe gloves to lift the hot pan straight out.

Turn the pan upside down and gently shake until the loaf slides free.

Place the loaf on a wire rack to cool before slicing.

The bread maker’s dedicated program can cook jam or marmalade from fruit and sugar.

Wipe the interior and exterior surfaces with a soft, dry or slightly damp cloth.

Remove crumbs or flour from the lid, seal, and around the pan supports.

Keep the bread maker on a stable surface or store it in a dry cupboard when not in use.

Regularly grease the pan lightly to maintain the non‑stick layer.