It was nearing the two year warranty date and I was pleasantly surprised to find out that the order number and a report of the failed bread machine would suffice. The person was very pleasant via email and considerate and told me that they would just replace it -- I don't think the heating element is available. They told me I would be receiving a new one within the week and that I didn't have to return the broken one (now used to knead dough). Well, I have received the new one as promised and it is working just fine and the second one I bought -- the 2lb stainless steel with the extra ingredient/nuts/raisin container -- is also still working ever since and I use it every four days to every week. So I am quite happy with this purchase, the customer service, and the products it makes. I have made plain white, sweet, multigrain, yogurt, jam (peach jam in one of the photos), dough for cinnamon rolls, dough for pizza, challah, bagel dough, donut dough, pita dough, etc.
The instructions - I don't believe I understood it so I looked for videos on youtube to help me. I'm more of a visual learner anyway. I think there is some mention of an interior light which I haven't found but I keep a flashlight next to my KBS bread machine...maybe they meant the led touchscreen. Idk.
I have a few tips though:
1. Don't plug it in until you have set up the ingredients in the pan. The touchscreen is very sensitive and I've accidentally started something with the edge of my hand, elbow, or fingertip. If that happens, hold down the menu button until everything clears or you need to unplug it, wait for about 15 minutes and it clears whatever you changed and then re-program it again.
2. I suggest using warm water or milk or whatever liquid you're putting in (liquids first) especially in the winter where the ambient temperature is lower and the air is less humid. When using plain room temperature water, the results can vary. Of course if you program it to make bread for a later time, then it won't work so well to use warmed liquid since it cools but I've still had more successes than failures with room temp liquids. I just prefer to keep the yeast as warm, cozy and happy as possible for a consistent end-product.
3. Cover the corners evenly with the flour in the pan before you sprinkle in the yeast to make a slight well in the center. I get much better results when the yeast is closer to the center of the flour. In the beginning I didn't pay attention to that and let the yeast touch the water -- not such a great result.
4. I've developed the habit of starting the machine but hanging around for about 5 minutes so I can get a silicone spatula to wipe down any dough that may be clinging to the the inside walls and push it up against the dough before it gets more developed. This happens with some more wet mixes/doughs and it's alright since I prefer the ceramic to nonstick since I've read less chemicals are leaching into the food. It still releases the loaf well in the end, and cleans up just fine with soap, warm water and once in a while those plastic scrapers. It happens to me with the more sugary loaves like raisin cinnamon.
5. I have learned not to open up the lid once it starts baking especially in the winter because it can make the bread drop a little. I did this to split the top with a knife and/or to add an egg wash on top. Now I watch the timer on the screen and do it a little sooner.
6. Sometimes, I will just create a dough and move it to a pan or a pullman loaf pan and let it rise in the oven covered with the oven light on for a little warmth if I don't want to have the hole or if I'm making different shapes but it's basically just for me and the family and we don't really care if it's there. The aroma of fresh baked bread is amazing, the fresh crust is delectable, and so is the flavor.
7. I cool it on a rack with some space below (there are photos attached of plain white bread, some showing what the hole looks like that the paddle creates in it, a closer pic for an idea of the crumb, and a loaf that has had an egg wash). I haven't attempted to cut it while hot but a bread knife is fine when it cools.
8. With that, I tend to use Bob's Red Mill Bread flour or King Arthur flour, and non fluoridated, filtered water (I use the Clearly Filtered brand since Brita doesn't remove fluoride). Fluoridated water will affect the rise since it can kill some or all of the yeast -- same as chlorine. I believe some places also have a little something-something extra in their water such as NY that has microscopic copepods to eat mosquito larvae (not Kosher). I do prefer Bob's or my own milled. I've also had success with pre-milled kamut, farro, spelt, and teff.
Good luck. I hope you enjoy the KBS bread machine as much as I have and the easy, delicious bread it makes. With three, I am ready for the holidays!