A lot of the manual has to do with the guts of the machine, eg "positioning the paddle" on the drive-shaft. You know, I assume, to add the liquid ingredients plus salt first, followed by the dry ones, and then a little indentation for the yeast.
I have been cutting back on the yeast. My breads came out the size of footballs. I am in favor of smaller, denser loaves. Particularly with, for example, rye breads.
Does your machine have a delayed start function? That is great. Put it in a safe place in the bedroom and set it to start at (in my case) 3 am. Wake up at 6 am and the room smells like gramma's kitchen. Awesome.