User manual LG HB-152CE

[. . . ] Do not remove the bread pan or insert hand into the bread pan during operation. Stop pad must be pressed if bread pan is to be removed before completion. Do not operate the appliance with a damaged cord or plug, or after the appliance malfunctions, or has been dropped or damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair, electrical or mechanical adjustment. [. . . ] The REMAINING TIME displays 1:03 and the breadmaker will start to knead. After an hour and 3 minutes, the beeper will sound indicating it is time to remove the dough. Follow your recipe direction for completing the dough. Programming Cake The Delay Timer cannot be used for the cake program. Prepare the cake mix according to the directions on the box if using a commercial cake mix. Otherwise, follow the recipe in this manual, If you use a cake mix, we recommend a 6-ounce package. If you put too much butter in the bread pan, the cake will be raw on the inside. Remember, the cake will be smaller than a loaf of bread because cake does not contain yeast to make it rise. -10- Programming Jam The Delay Timer cannot be used for the jam program. Sugar and lemon juice help to firm, flavor and preserve the color of the berries. Jam is heated and stirred during the program to produce a topping for your breads, waffles and ice cream. NOTE · Do not exceed the quantities shown on the COOKING GUIDE. · Failure may cause damage to the non-stick coating by remaining jam. Ingredients spilled on heating element CANCEL pad was pressed after starting Top lid was open during operation Program selection was wrong (Dough mode was chosen) Bread left in bread pan too long after baking Bread sliced just after baking (Steam was not allowed to escape) Water added after kneading flour Kneading blade not installed properly in pan Not enough Water MEASUREMENT ERRORS Too much Too cold Not enough Yeast Too much No yeast Not enough Flour Too much No sugar or molasses INGREDIENT PROBLEMS Ingredients used other than prescribed Old flour used Flour Wrong type of flour used Yeast touched water before kneading Yeast Old yeast used Wrong type of yeast used Temperature of water either too hot or too cold -13- Underbaked -14- COOKING GUIDE INDEX BREADS RUSSIAN COOK RYE BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 PUMPKIN BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 HONEY MUSTARD BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 SOURED-CREAM BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 EASTER BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 WHITE BREAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 BEER BREAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 MOCHA BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 CINNAMON RAISIN BREAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 EGG BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 FRENCH BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] Place ingredients in pan in order listed: water, flour, salt, brown sugar, dry milk, butter, and yeast. Bake in preheated 375°F(190°C) degree oven for 12 to 15 minutes, or until golden brown. Amount 1 cups + 2 TBL 1 cups 1 cups 1 tsp cup 2 TBL 2 TBL 2 tsp -29- PIZZA Preheat oven to 425°F(220°C) degrees. Ingredients Water Bread Flour Salt Olive Oil Yeast Amount 1 cup 3 cups 1 tsp 2 TBL 2 tsp Method 1. [. . . ]