2. SD-257 Bread Maker with Fruit & Nut Dispenser Features Diamond Fluoro Coated bread pan & kneading blades (long wearing) Timer delay start (up to 13 hours delay) Fruit and Nut dispenser (for making breads like Raisin Bread etc.) 3 Loaf sizes – Medium / Large / Extra Large (M/L/XL) 3 Crust options – Light / Medium / Dark Capacities Flour for loafMax 550g Min 400g (600g* premix works OK) Flour for doughMax 600G Min 250g YeastMax 8g Min 0.75g DispenserMax 150g dried fruit/nuts Warranty 12 months warranty and is repaired by ASC that do home appliances * LAUCKE brand of bread mix is the recommended brand

3. Types of Bread & Baking Times Basic – Bake(4hrs), Bake Rapid(1h55m~2hrs), Bake Raisin(4hrs), Dough(2h20m) & Dough Raisin(2h20m) Whole Wheat – Bake(5hrs), Bake Rapid(3hrs), Bake Raisin(5hrs), Dough(3h15m) & Dough Raisin(3h15m) Rye – Bake(3h30m) & Dough(2hrs) French – Bake(6hrs) & Dough(3h35m) Italian – Bake(4h30m) Brioche – Bake(3h30m) Sandwich – Bake(5hrs) Gluten Free – Bake(2hrs) Pizza – Dough(45min) Bake Only – Bake(30m~1h30m)

4. Accessories/Parts Identification

5. Control Panel

6. Bread Making Ingredients Flour – main ingredient of bread. The protein in flour forms gluten during kneading. Gluten provides the structure and texture and helps the bread to rise. Use only strong(bakers) flour. Always weigh the flour Water – use normal tap water, use tepid water if using Rapid, rye or gluten free settings on cold days & use chilled water if using rye, french or brioche settings on a hot day. Always measure water using the measuring cup supplied Yeast – Enables the bread to rise, use only easy blend/fast action/easy bake types of yeast. Do not use dried yeast that requires preliminary fermentation. Salt – improves the flavour and strengthens gluten to help the bread rise, the bread may lose size/flavour if salt has not been measured correctly Sugar – adds softness and gives the crust colour, use white/brown sugar, honey, treacle etc. Fat – adds flavour and softness to the bread, use butter, margarine or oil. 2tbsps oil are equivalent to 25g butter

7. Care and Cleaning

8. Tips for consistent results Always follow recipe exactly Always weigh flour etc. Always use supplied measures for liquids/yeast/salt/sugar/powdered milk Never use stale flour or yeast Always use a strong(bakers) flour Always use the correct type of yeast On hot days chilled water will help slow the yeast down to allow a normal sized loaf On cooler days the use of tepid water will help the yeast work

9. Trouble Shooting