In a message dated 14/01/2002 12:13:59 GMT Standard Time:
> > From: John Prescott <wreckage@dial.pipex.com>
Warning! It seems the US bread machines (and i guess, european ones) have
their internal clocks synchronised to the 60 hz supply. That means the
clock runs slow compared to real time when using 50Hz. I am baking happily
despite this problem, but you do need to be careful on things like Crust
selection - light probably is nearer medium etc. For 3 or 4 hour programmes
it is a pretty minor problem.