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SUPER RAPID BAKE /REGULAR Crust or
DARK Crust (1:10 hours)
This setting is used only to make selected recipes
quickly whether you choose a REGULAR or DARK
crust.
Refer to the recipe section of this booklet for
a complete list of all recipes that can be used with
this setting.
This setting cannot be used successfully
to make breads other than those specified due to
the shorter rising time of this cycle.
SWEET /REGULAR Crust or DARK Crust
(3:50 hours)
Use this setting for recipes that use fruit juice, large
amounts of sugar, cheese, or added sweet
ingredients such as raisins, dried fruit, or chocolate.
Baking temperature is lower to prevent burning.
GRAIN (4:10 hours)
This setting is used for recipes with significant
amounts of whole wheat or rye flour, oats,
or bran. This setting has a longer rise cycle
and preheat cycle to allow heavier grains
to expand. Generally, whole wheat/multi-grain
breads are shorter and denser than Basic or Sweet
breads.
You cannot use the CRUST color selections
with this setting.
DOUGH (2:00 hours)
This setting makes bread-style dough. Dough can
be shaped to make pizza, rolls, bread sticks, long
loaves or braids that must then be baked in a con-
ventional oven.
BAKE (30 min - 1:30 hours)
This setting is for quick breads (non-yeast breads)
and may be used with some cake recipes by lower-
ing the manufacturer’s recommended temperature
setting by 50° F (10°C) and increasing the time.
Some experimentation may be nesessary.
Temperature ranges between
300° F - 420° F (154°C - 216°C).
You don’t need to use the paddle.
This setting is good for frozen
and thawed doughs.
Bread Type Setting Descriptions
How To Use Your Breadmaker
T
he bread making settings in this unit will
combine ingredients, knead, and bake bread
from start to finish – automatically.
The DOUGH setting makes dough for a variety of
recipes but you must shape and bake the dough
yourself in a conventional oven. To delay comple-
tion, the automatic TIMER may be programmed to
make bread while you are at work or asleep.
(See “Setting the Timer” pg. 10)
The Cookbook section of this book includes recipes
that have been thor
oughly tested in Black & Decker’s
own test kitchen to ensure best results in both the
United States and Canada. Flours, cornmeal, and a
few other ingredients vary widely between
the two countries.
NOTE: The term,“All-Purpose Flour” for example, is
applied to two totally different types of flour
depending on whether it is purchased in the U.S. or
Canada. Canadian “All-Purpose Flour” will produce
good to excellent results in this Breadmaker; whereas
American “All-Purpose Flour” will produce poor
results.
Most North American national brand flours and
yeasts will produce good results. Keep in mind that
the recipes included here have been created by our
Home Economists specifically for this automatic
breadmaker and may not produce acceptable
results in other similar breadmakers.
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