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Princess 1938 Seite 9

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- - Before using the baking mould and the kneading arm for the first time, wash them carefully in warm
soapy water and dry them off. Do not leave the baking mould in water to soak as this will enable the
water to enter the rotary mechanism.
- Do not immerse the bread maker, the cord or plug in water or any other liquid.
- Place the machine on a sturdy, flat and non-flammable surface and not on a plastic table cloth for exa-
mple. Make sure the bread maker is at least 5cm away from the wall and do not use it near anything
inflammable.
- Never place the machine on a damp surface and do not use it outdoors.
- Ensure the cord does not lie against any hot objects.
- Make sure the cord is not hanging over the edge of the worktop or table, as somebody may trip over it.
- If you use an extension cord, make sure that it is compatible with your bread maker.
- Always remove the plug from the socket when not in use or if you are cleaning the appliance.
- Do not use utensils such as metal spatulas, knives or forks in the baking mould as this could damage
the non-stick coating.
- Use the machine with dry hands only.
- Never cover the machine while baking and do not put anything on the lid.
- Do not use the bread maker any more if it is damaged, but have it tested by a recognised specialist.
- Never add more than the recommended amounts to the bread maker, as the dough will then overflow
from the mould making a mess.
- Children should be supervised to ensure that they do not play with the appliance.
- The use of this appliance by children or persons with a physical, sensory, mental or motorial disability,
or lack of experience and knowledge can give cause to hazards. Persons responsible for their safety
should give explicit instructions or supervise the use of the appliance.
10 IMPORTANT STEPS TO SUCCESSFUL BREAD-BAKING
1. Put the baking mould into the machine and make sure it fits snugly.
2. Attach the kneading arm to the pin in the baking mould.
3. Put the ingredients in the baking mould in the following order.
- Flour
- oil/butter in one corner
- sugar and salt in another corner
- yeast on top in a hollow you've made in the flour
- pour water/milk along the edges
4. Close the lid and plug it in. The power indicator light will illuminate.
5. Select the desired programme (Basic, French or Whole Wheat). The corresponding light will
illuminate when the programme starts.
6. When the programme is completed, it will beep five times. The stay-warm phase will then start
automatically. The bread will then be kept warm for a further 60 minutes. When the stay-warm
phase is completed, the beep will sound twelve times.
7. It is possible to turn off the stay-warm phase. To do this, press the programme button and keep it
pressed for two seconds. The signal will sound once and the lamp will go out.
8. Lift the baking mould out of the machine. Always wear oven gloves to do this. Turn the mould over
and shake it gently until the bread slides out of the mould. If the kneading arm is still stuck slightly in
the bread, use a non-metallic utensil to poke into the hole made by the kneading arm and carefully
edge the kneading arm free. You'll find this much easier if you do it while the bread is still warm.
9. Let the bread cool down on a rack.
10.Remove the plug from the socket.
THE PROGRAMMES
You have a choice of three programmes for baking bread: Basic, French and Whole Wheat.
After a while, you will realise that you have a favourite programme that suits the recipes
you like. Experience has shown that the chance of the bread collapsing is lowest for the
short programmes (Basic).
Basic: To bake white or mixed bread. This is the programme used most often.
French: Also suitable for white or mixed bread. The baking and rising time for this
programme are a little longer than for Basic.
Whole wheat: For wholemeal bread and bread made with denser flour types.
… 9 …

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