I grumbled a bit after the first few loaves. I had mixed results and loaves which fell or didn't rise enough. The instructions could use a little AI-help in wording.
My previous experience with automatic bread machines was with a compact, square-ish loaf pan machine (1.5 pound max). I bought it on clearance at K-mart in the mid-90's. It served us well until it stopped making good loaves (probably operator error), and then I lost the paddle. Back then, I couldn't hop on the web and order a replacement paddle, so I eventually pitched it.
When I saw this one, I liked the rectangular-shaped pan of this 2-lb max model, so I took the chance. I mentioned the wonky wording instructions, but everything else seems to be of great quality.
TIPS FOR BEST RESULTS:
(1) Ditch the goofy-shaped measuring spoon and measuring cup.
(2) Use a digital kitchen scale for all recipes.
(3) Use your kitchen measuring spoons. "Big spoon" = 1 tablespoon, "Small spoon" = 1 teaspoon
Measure water in grams on the scale. One tablespoon of butter is about 14 or 15 grams. Best results with bread flour. I use instant dry yeast from a big-box warehouse club.
I initially thought water temperature was the biggest variable to my results. The water should be warm, but putting the ingredients on a timer overnight, the water most definitely came back down to room temp. The loaves still turn out great. Timer method gives us the tallest 1.5 lb loaves we've baked so far (recipe 1 in the book, "soft white").
Great machine. I would buy it again!