Manuale d’uso / di manutenzione del prodotto TR2828G del fabbricante Breadman
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INSTRUCTION MANUAL COOL TOUCH AUTOMA TIC BREAD BAKER MODEL NUMBER TR2828G.
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1. When using electrical appliances, basic safety precautions should always be followed includ- ing the following: 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces. Use handles or knobs. 3. T o protect against electrical shock do not immerse cord, plugs or appliance in water or other liquid.
2. ADDITIONAL IMPO R T ANT SAFEGUARDS CA UTION HOT SURF ACES: This appliance generates heat and escaping steam dur- ing use. Proper precautions must be taken to prevent the risk of burns, fires or other injury to persons or damage to property .
3. ELECTRIC PO WER If the electrical circuit is overloaded with other appliances, your appliance may not operate properly . It should be operated on a separate electrical circuit from other appli- ances.
4. • This Bread Baker has a power loss memory , which resumes the cycle where it left off if the power failure is no more than approximately 7 minutes. • Do not cover the Bread Baker with towels or other materials that may prevent steam from escaping.
5. YOUR BREADMAN ® The illustrations in this Instruction Manual are for informational purposes only . Y ou may find your Bread Baker and parts look different, however , the steps for operation are the same. 1. V iewing W indow 2. Lid(s) (P/N’ s Left 21707, Right 21708) 3.
6. CONTROL P ANEL NOTE: Please peel off the plastic sticker on Control Panel before use. When using the touchpad controls, be sure to press the pad until you hear a beep. A. Display Window Shows the mode selected. Shows the menu number(s) selected. Shows the crust color selected.
7. USING THE BREADMAN ® Before using the Breadman ® for the first time, carefully read all of the instructions included in this manual. W ith your new Breadman ® Cool T ouch Automatic Bread Baker: • Y ou can use commonly available pre-packaged bread mixes.
8. USING THE BREADMAN ® ( CONTINUED ) • Use oven mitts when working with bread or any part of the Breadman ® that is hot from baking. • W ipe off crumbs and clean the Breadman ® , as needed, after baking. • Unplug the Breadman ® Cool T ouch Automatic Bread Baker when you are not using it.
9. USING THE BREADMAN ® ( CONTINUED ) • T o protect young children, keep the Breadman ® out of their reach when you’re not there to supervise – especially during the Kneading and Baking Cycles. • Use the Breadman ® on a flat, hard surface. Don’ t place it near a flame or heat, or on a soft surface (such as carpet).
10. KNEADING AND BAKING CYCLES Bread Baking T ime Modes Y our new Bread Baker has three baking time modes – Basic, Rapid and Fast Bake ™ . • Choose Basic mode for bread in less than 3 hours. Basic mode uses the least amount of yeast. • Use this mode for bread in less than 2 hours using specially developed recipes.
11. Dough Modes These settings only make dough and will not bake bread. Choose from four dough menus or settings: Pasta, Dough, Pizza and Bagel. Remove the dough and shape it to make pasta, pizza, rolls, pretzels or braided breads. Then bake in a conventional oven or prepare pasta as directed.
12. MAKING DOUGH AND BAKING BREAD When a bread setting or combination is selected, your new Bread Baker will automati- cally combine the ingredients, knead and make bread from start to finish. T o delay com- pletion, the automatic T imer may be programmed to make bread while you are at work or asleep.
13. When following the recipes, measure ingredi- ents carefully and accurately . T o measure liquids, use a see-through liquid measuring cup and check the measurement at eye level. When measur- ing dry ingre- dients, use a standard dry measuring cup and level the ingredients with a straight-edge knife.
14. Close the Lid. Connect the plug to a 120 V ~ 60 Hz, AC-only outlet. Y ou will hear a beep. The display will show the default settings of Basic mode bread, 1 White menu time (2:20) for both Left and Right Bread Pans and Medium Crust Color . This indicates that both sides would bake using the basic white bread setting at the same time.
15. After the correct MODE is selected, press the MENU button to select the appropriate setting. Each time MENU is pressed, you will hear a beep and the number in the Display W in- dow will advance to the next cycle.
16. The Bread Baker is preset for Medium crust color for both sides. Press the COLOR button to chose a crust color . Light, Medium or Dark when baking bread. The indicator will under- line the COLOR selected. When baking in both pans, there are 9 preset crust color combi- nations to choose from.
17. T o remove Bread Pans from the machine, use pot holders or oven mitts and pull straight up on the Pan Handles. T urn the pan upside down and shake the bread out onto a wire cool- ing rack. The Bread Pans have a non-stick finish so the bread should come out easily .
18. USING THE DELA Y BAKE TIMER Use the T imer feature when you want to delay the completion of the bread. Y ou can set all of the Basic and Rapid modes up to approximately 13 hours later . T o Set The T imer Follow These Instructions: NOTE: First, follow steps l thru 9 in Making Dough and Bak- ing Bread, pages 12-16.
19. TROUBLESHOOTING Specific questions about the Bread Baker functions and problems with ingredients or recipes are addressed in the T roubleshooting section on pages 72-75. For better perform- ance, allow the unit to cool completely before beginning to bake a second loaf of bread.
20. CLEANING INSTRUCTIONS ( CONTINUED ) Never use any of the following to clean your Bread Baker: • Paint Thinner • Benzine • Steel W ool Pads • Polishing Powder • Chemical Dustcloth CA UTION: DO NOT place any part or parts of the Bread Baker in the dishwasher .
21. MAX DELAY TIME BASIC 1 White 2 Sweet 3 French 4 Wheat RAPID 1 White 2 Sweet 3 French 4 Wheat FAST BAKE ™ 1 White 2 Sweet 3 French 4 Wheat DOUGH 1 Pasta 2 Dough 3 Pizza 4 Bagel SPECIAL 1 Jam 2 Qu.
22. KNO W YOUR INGREDIENTS It has been said that cooking is an art that relies on the creativity of the chef. Baking bread is much more of a science, since the process of combining flour , water and yeast results in a chemical reaction that produces bread.
23. 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.
24. Conversion Chart for Quick-Acting Y east l tsp active dry yeast = p tsp quick-acting yeast 1 12 tsp active dry yeast = 1 tsp quick-acting yeast 2 4 tsp active dry yeast = 1 1/2 tsp quick-acting ye.
25. Measuring Y our Ingredients The most important step when using your Bread Baker for making bread is measuring your ingredients. It is very important to measure each liquid and dry ingredient accu- rately . For best results, add ingredients into the baking pan in the order given in each recipe.
26. RECIPE TIPS ( CONTINUED ) Special Glazes for Y east Breads: Give your just-baked bread a professional finish. After glazing, generously sprinkle with your choice of poppy , sesame or caraway seeds, if desired. Select one of the following special glazes to enhance your bread.
27. RECIPE INDEX BASIC BREAD RECIPES . . . . . . . . .28 Basic White Bread . . . . . . . . . . . . . .28 Cinnamon Raisin Nut Bread . . . . . .32 Corn Bread . . . . . . . . . . . . . . . . . . . .30 Cranberry Nut Bread . . . . . . . . . . . .34 Dill Bread .
28. BASIC BREAD RECIPES W e suggest starting your bread baking with this Basic White Bread recipe. Follow each step carefully . These steps have been written to eliminate the most common errors in bread baking and may be helpful for any recipe. Basic White Bread 1 lb.
29. BASIC BREAD RECIPES ( CONTINUED ) 9. After 5 minutes of kneading, check the dough ball. It should be slightly tacky to the touch. Add more water or flour if necessary . At this time, use a rubber spatula to push down any dough or flour that may be on the sides of the Bread Pan.
30. BASIC BREAD RECIPES (continued) Fat Free White Bread 1 lb. water 80˚F/27˚C p cup applesauce 1 TBL sugar 1 2 TBL salt 1 tsp dry milk 1 TBL bread flour 2 4 cups Red Star ® active dry yeast 1 4 tsp Use Basic mode and 1 White menu Corn Bread 1 lb. egg, room temp.
31. BASIC BREAD RECIPES ( CONTINUED ) Potato Bread 1 lb. egg, room temp. + 1 enough water 80˚F/27˚C to = p cup oil 2 TBL sugar 4 tsp salt 1 tsp dry milk 2 TBL white pepper 8 tsp instant potato buds .
32. BASIC BREAD RECIPES ( CONTINUED ) Hearty Nut Bread 1 lb. water 80˚F/27˚C 1 cup oil 2 tsp molasses 3 TBL salt 1 tsp oatmeal, regular or quick 3 cup whole wheat flour l cup bread flour 1 3 cups walnuts, chopped* l cup Red Star ® active dry yeast 1 p tsp *Add at the beep Use Basic mode and 2 Sweet menu Cinnamon Raisin Nut Bread 1 lb.
33. BASIC BREAD RECIPES ( CONTINUED ) Honey Granola Bread 1 lb. water 80˚F/27˚C p cup + 2 TBL oil 2 TBL honey 2 TBL salt 2 tsp dry milk 2 TBL bread flour 2 2 cups granola cereal l cup Red Star ® active dry yeast 1 2 tsp Use Basic mode and 2 Sweet menu Dill Bread 1 lb.
34. BASIC BREAD RECIPES ( CONTINUED ) Cranberry Nut Bread 1 lb. water 80˚F/27˚C p cup oil 1 TBL sugar 1 2 TBL salt 1 tsp dry milk 1 TBL lemon peel 1 tsp bread flour 2 4 cups dried cranberries or dri.
35. BASIC BREAD RECIPES ( CONTINUED ) French Bread 1 lb. water 80˚F/27˚C p cup + 2 TBL oil 1 TBL sugar 1 TBL salt 1 tsp bread flour 2 4 cups Red Star ® active dry yeast 1 4 tsp Use Basic mode and 3 French menu or Regular Dough mode and 2 Dough menu for hand shaping 1.
36. BASIC BREAD RECIPES ( CONTINUED ) Italian Herb Bread 1 lb. water 80˚F/27˚C p cup + 2 TBL dry milk 1 TBL sugar 1 TBL salt 1 tsp bread flour 2 4 cups dried Italian seasoning 1 tsp Red Star ® active dry yeast 1 4 tsp Use Basic mode and 2 French menu Whole Wheat Bread 1 lb.
37. BASIC BREAD RECIPES ( CONTINUED ) Pumpernickel Bread 1 lb. egg, room temp. + 1 enough water 80˚F/27˚C to = p cup + 1 TBL oil 1 TBL honey 2 TBL dry milk 1 TBL salt 1 tsp rye flour 2 cup whole whe.
38. BASIC BREAD RECIPES ( CONTINUED ) Onion R ye Bread 1 lb. egg, room temp. + 1 enough water 80˚F/27˚C to = p cup + 1 TBL oil 1 TBL honey 2 TBL dry milk 1 TBL salt 1 tsp bread flour 1 cup whole whe.
39. RAPID BREAD RECIPES White Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 1 TBL sugar 4 tsp salt 1 tsp dry milk 1 TBL bread flour 2 4 cups Red Star ® Quick•Rise ™ yeast 2 4 tsp Use Rapid mode and 1 White menu Honey Oatmeal Bread 1 lb.
40. RAPID BREAD RECIPES ( CONTINUED ) Corn Bread 1 lb. egg, room temp. + 1 enough water 80˚F/27˚C to = p cup + 1 TBL oil 2 TBL sugar 2 TBL salt 1 tsp dry milk 4 cup bread flour 2 cups corn meal 4 cup Red Star ® Quick•Rise ™ yeast 2 4 tsp Use Rapid mode and 1 White menu Cranberry Bread 1 lb.
41. RAPID BREAD RECIPES ( CONTINUED ) Cinnamon Raisin Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 1 TBL sugar 1 TBL salt 1 tsp dry milk 1 TBL oatmeal, quick or regular 2 cup bread flour 2 cups cin.
42. RAPID BREAD RECIPES ( CONTINUED ) French Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 1 TBL sugar 1 tsp salt 1 tsp bread flour 2 4 cups Red Star ® Quick•Rise ™ yeast 2 4 tsp Use Rapid mode and 3 French menu Italian Herb Bread 1 lb.
43. RAPID BREAD RECIPES ( CONTINUED ) Hearty Nut Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 2 tsp honey 3 TBL salt 1 tsp dry milk 1 TBL whole wheat flour 1 cup bread flour 1 1/3 cups walnuts*, chopped 2 cup Red Star ® Quick•Rise ™ yeast 2 4 tsp *Add at the beep Use Rapid mode and 4 Wheat menu Caraway R ye Bread 1 lb.
44. RAPID BREAD RECIPES ( CONTINUED ) Light Wheat Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 1 TBL salt 1 tsp brown sugar 2 TBL dry milk 1 TBL whole wheat flour 2 cup bread flour 1 p cups Red Star ® Quick•Rise ™ yeast 2 4 tsp Use Rapid mode and 4 Wheat menu Whole Wheat Bread 1 lb.
45. F AST BAKE ™ BREAD RECIPES White Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 1 TBL sugar 4 tsp salt 1 tsp dry milk 1 TBL bread flour 2 4 cups Red Star ® Quick•Rise ™ yeast 3 2 tsp Use Fast Bake ™ mode and 1 White menu Potato Bread 1 lb.
46. F AST BAKE ™ BREAD RECIPES ( CONTINUED ) Cinnamon Raisin Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 1 TBL brown sugar 2 TBL salt 1 tsp dry milk 1 TBL bread flour 2 4 cups cinnamon p tsp raisins 3 cup walnuts, chopped 3 cup Red Star ® Quick•Rise ™ yeast 3 2 tsp Use Fast Bake ™ mode and 2 Sweet menu Holiday Bread 1 lb.
47. F AST BAKE ™ BREAD RECIPES ( CONTINUED ) Honey Granola Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 1 TBL honey 1 TBL salt 1 tsp dry milk 2 TBL bread flour 2 4 cups granola cereal 2 cup Red Star ® Quick•Rise ™ yeast 3 2 tsp Use Fast Bake ™ mode and 2 Sweet menu Sweet Bread 1 lb.
48. F AST BAKE ™ BREAD RECIPES ( CONTINUED ) Italian Herb Bread 1 lb. water 80˚F/27˚C p cup + 1 TBL oil 1 TBL sugar 1 TBL salt 1 tsp bread flour 2 4 cups dried Italian seasoning 1 2 tsp Red Star ® Quick•Rise ™ yeast 3 2 tsp Use Fast Bake ™ mode and 3 French menu Light Wheat Bread 1 lb.
49. GLUTEN-F REE BREAD RECIPES Gluten-Free Breads are yeast-leavened breads for people who cannot tolerate wheat, oats, barley or rye in their diet. Follow these directions for all gluten-free breads. Gluten-Free Hints • W ater temperatures must be 80˚F/27˚C.
50. GLUTEN-F REE BREAD RECIPES ( CONTINUED ) Country White Bread 1 loaf water 80˚F/27˚C 2 cup + 3 TBL eggs 2 extra lg oil 2 TBL cider vinegar 2 tsp sugar 2 TBL salt 1 tsp dry milk 6 TBL white rice f.
51. GLUTEN-F REE BREAD RECIPES ( CONTINUED ) 8. Use a measuring spoon to carefully measure the Red Star ® Quick•Rise ™ yeast; level off with the straight edge of a knife and add to the Bread Pan. 9. Place the Bread Pan securely into the Bread Baker .
52. GLUTEN-F REE BREAD RECIPES ( CONTINUED ) Corn Meal Bread 1 loaf water 80˚F/27˚C 2 cup + 6 TBL eggs 2 extra lg oil 2 TBL cider vinegar 2 tsp brown sugar 4 tsp salt 1 tsp dry milk 6 TBL white rice.
53. GLUTEN-F REE BREAD RECIPES ( CONTINUED ) Cheddar Confetti Bread 1 loaf water 80˚F/27˚C p cup + 1 TBL eggs 2 extra lg cider vinegar 2 tsp Cheddar cheese, shredded l cup sugar 4 tsp salt 1 tsp dry.
54. GLUTEN-F REE BREAD RECIPES ( CONTINUED ) Cinnamon Raisin Bread 1 loaf water 80˚F/27˚C p cup + 2 TBL eggs 2 extra lg oil 2 TBL cider vinegar 2 tsp sugar 3 TBL salt 1 tsp dry milk 6 TBL white rice.
55. DOUGHS Pasta Dough water 80˚F/27˚C 4 cup egg, beaten 1 olive oil 1 TBL salt 2 tsp all-purpose flour 1 cup semolina flour 2 cup Use Dough mode and 1 Pasta menu NOTE: Recipe makes 3 servings. For 6 servings, double recipe and use both Bread Pans. 1.
56. DOUGHS ( CONTINUED ) Wheat Dinner Rolls 12 rolls water 80˚F/27˚C p cup oil 1 TBL brown sugar 2 TBL salt 2 tsp dry milk 1 TBL bread flour 1 4 cups whole wheat flour 1 cup Red Star ® active dry yeast 1 2 tsp Use Dough mode and 2 Dough menu 1. When cycle is complete, turn the dough onto floured surface.
57. DOUGHS (continued) Challah Braid 1 braid egg, room temp. + 1 enough water 80˚F/27˚C to = p cup oil 2 TBL sugar 1 2 TBL salt 1 tsp bread flour 2 cups Red Star ® active dry yeast 1 tsp Use Dough mode and 2 Dough menu 1. Remove dough from Bread Pan.
58. DOUGHS (continued) Cinnamon Rolls 24 rolls Dough egg, room temp. + 1 enough water 80˚F/27˚C to = p cup + 1 TBL oil 1 TBL sugar 1 TBL salt 2 tsp bread flour 2 4 cups Red Star ® active dry yeast .
59. DOUGHS (continued) Breadsticks egg, room temp. + 1 enough water 80˚F/27˚C to = p cup oil 2 TBL sugar 1 TBL salt p tsp bread flour 2 4 cups Red Star ® active dry yeast 1 2 tsp Use Dough mode and 2 Dough menu 1. Place dough on lightly floured surface.
60. DOUGHS ( CONTINUED ) Soft Pretzels 12 pretzels water 80˚F/27˚C p cup oil 2 TBL sugar 1 TBL salt 2 tsp bread flour 2 cups Red Star ® active dry yeast 1 2 tsp Use Dough mode and 2 Dough menu 1. When cycle is complete, turn the dough onto floured surface.
61. DOUGHS (continued) Pizza Crust 2 (12-inch) crusts water 80˚F/27˚C p cup olive oil 1 TBL sugar 1 TBL salt 2 tsp bread flour 2 4 cups Red Star ® active dry yeast 1 tsp Use Dough mode and 3 Pizza menu 1. Divide dough into 2 parts. On lightly floured surface, roll or pat dough into a 12-inch circle.
62. DOUGHS (continued) Bagels 9 bagels water 80˚F/27˚C p cup sugar 2 TBL salt 1 tsp bread flour 2 cups Red Star ® active dry yeast 2 4 tsp Use Dough mode and 4 Bagel menu boiling water 3 qts barley malt syrup 1 TBL 1. Bring 3 quarts water to boil in a large pot.
63. JAM Use the basic recipe provided here as a guide to making a variety of jams using the Spe- cialty Jam setting on your Bread Baker . For other fruit-flavored jams, substitute the desired fruit for the strawberries. Do not double recipe unless you plan to use both Bread Pans.
64. CAKES Use the Cake menu to mix and bake packaged cake and muffin mixes. When you use your own cake recipes, remember that one Bread Pan is equal in volume to one 8-inch or 9-inch round cake pan. If recipe makes two layers, divide ingredients in half for each Bread Pan.
65. CAKES (continued) Carrot Cake eggs, room temperature 2 lg oil 4 cup carrots, uncooked-grated 1 cup orange extract 1 tsp salt 1/8 tsp cinnamon 1 tsp sugar p cup all-purpose flour p cup + 2 TBL baki.
66. CAKES ( CONTINUED ) 7. Use a measuring spoon to measure the baking pow- der and baking soda; level off with a straight edge of a knife and add to the pan. 8. Place the Bread Pan into the machine and close the Lid. Select Special mode and 3 Cake menu.
67. CAKES ( CONTINUED ) Pound Cake egg, room temp. + 1 lg enough milk 80˚F/27˚C to = l cup butter , melted 1 TBL vanilla extract 1 tsp vanilla cook & serve pudding & pie filling 4 cup Jiffy .
68. CAKES (continued) Glaze frozen concentrated orange juice, thawed* 4 cup sugar 2 cup Heat juice until sugar dissolves. butter flavoring 1 2 tsp almond extract 1 2 tsp orange extract 1 tsp Remove from heat and stir in flavorings and extracts. Allow to cool 15 minutes.
69. CAKES (continued) Butter Cake eggs, room temperature 2 lg butter , melted 4 cup water 80˚F/27˚C 3 cup butter extract 1 2 TBL vanilla extract 1 2 tsp almond extract 2 tsp salt 8 tsp all-purpose f.
70. QUICK BREADS Quick breads are made with baking powder and baking soda that are activated by mois- ture and heat. The batter is mixed only long enough to blend all the ingredients, then baked immediately .
71. QUICK BREADS (continued) Raisin Quick Bread butter , softened 1/2 cup sugar 6 TBL salt 1/4 tsp eggs 2 lg milk 1/4 cup vanilla extract 2 tsp raisins 1/4 cup all-purpose flour 1 1/4 cups baking powd.
TROUBLESHOOTING General Performance and Operation Questions and Answers Possible Solution Remove it with a crochet hook or the end of a mixer beater before slicing the bread. Since the blade can be separated from the pan, it is not a malfunction if it comes out in your bread.
73. Why can’ t I use the T imer when baking with fresh milk? If the power goes out in the middle of a cycle, will my Bread Baker finish baking bread or making dough? Why do I have to add the ingredi.
74. TROUBLESHOOTING ( CONTINUED ) The Keep W arm cycle will keep it warm and prevent it from becoming soggy for 1 hour . If the bread is left in the pan after 1 hour , it may start to become soggy . Check to make sure the Kneading Blades and Bread Pans are inserted properly .
TROUBLESHOOTING (continued) Ingredients/Recipes Questions and Answers Possible Solution This can be caused by using too much yeast. Add raisins, nuts etc., at the Fruit and Nut Beep. For best results, use dry raisins. Also, check your dough consistency 5 minutes into kneading.
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LIMITED ONE YEAR W ARRANTY Warranty: This Breadman ® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.
IMPORT ANT NOTICE If any parts are missing or defective, DO NOT return this product. Please call our Consumer Service Department for assistance. 800-233-9054 Monday—Friday 8am—5pm CST Thank you TR2828 P/N 61179 Printed in China ©2003 Salton, Inc.
Un punto importante, dopo l’acquisto del dispositivo (o anche prima di acquisto) è quello di leggere il manuale. Dobbiamo farlo per diversi motivi semplici:
Se non hai ancora comprato il Breadman TR2828G è un buon momento per familiarizzare con i dati di base del prodotto. Prime consultare le pagine iniziali del manuale d’uso, che si trova al di sopra. Dovresti trovare lì i dati tecnici più importanti del Breadman TR2828G - in questo modo è possibile verificare se l’apparecchio soddisfa le tue esigenze. Esplorando le pagine segenti del manuali d’uso Breadman TR2828G imparerai tutte le caratteristiche del prodotto e le informazioni sul suo funzionamento. Le informazioni sul Breadman TR2828G ti aiuteranno sicuramente a prendere una decisione relativa all’acquisto.
In una situazione in cui hai già il Breadman TR2828G, ma non hai ancora letto il manuale d’uso, dovresti farlo per le ragioni sopra descritte. Saprai quindi se hai correttamente usato le funzioni disponibili, e se hai commesso errori che possono ridurre la durata di vita del Breadman TR2828G.
Tuttavia, uno dei ruoli più importanti per l’utente svolti dal manuale d’uso è quello di aiutare a risolvere i problemi con il Breadman TR2828G. Quasi sempre, ci troverai Troubleshooting, cioè i guasti più frequenti e malfunzionamenti del dispositivo Breadman TR2828G insieme con le istruzioni su come risolverli. Anche se non si riesci a risolvere il problema, il manuale d’uso ti mostrerà il percorso di ulteriori procedimenti – il contatto con il centro servizio clienti o il servizio più vicino.
