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Program Menu # Baking Time Description
Setting Displayed Displayed
2.0LB 2.5LB 3.0LB
Basic 1 3:20 3:30 3:30 You can use this setting for
most recipes that use white
Rapid-Bake I 2 1:28 NA NA Quickly bakes 2.0-lb size
loaf of white bread.
Rapid-Bake II 3NA1:38 NA Quickly bakes 2.5-lb size
loaf of white bread.
Sandwich 4 3:00 3:05 3:10 Bakes bread for sandwiches
with thinner crust and lighter
Whole Grain 5 3:30 3:40 3:40 Bakes bread that contains
a large amount of wheat flour.
This setting has a longer
Sweet 6 3:00 3:10 3:10 Bakes bread that contains
sugar and eggs.
Quick Bread 7 Size is preset. Bakes bread that contains
baking powder instead
Dough 8 Size is preset. Prepares dough that can be
shaped to make coffee cakes,
rolls, pizza and other breads
baked in a conventional oven.
French 9 3:40 3:50 3:50 Bakes bread with thin crust
and light texture.
Preserves 10 Size is preset. This setting is to make jams
from fresh fruit.
How to Use
This unit is for household use only.
HELPFUL HINTS FOR USING YOUR BREADMAKER
1. Follow the directions: The liquid is always the first ingredient to be
placed in bread pan. Dry ingredients follow and the yeast is added last.
Make a small indentation in the center of the flour and place the yeast there.
This is especially important when using the delay-bake function to avoid
activating the yeast too soon.
2. Measure carefully: Use the appropriate measuring tools and measure
carefully. The measuring cup included should be used for dry measurement
only. Spoon dry ingredients into the measuring cup and level off with the
straight edge of a metal spatula or the back of a knife. Measure liquids in
a glass or plastic measuring cup designed for liquids. Use measuring spoons
for liquid and dry ingredients. Level off with a metal spatula or the back
of a knife.
3. Keep it fresh: Use fresh ingredients at room temperature. In Canada, use
All-Purpose Flour or Bread Flour; in the USA, use Bread Flour. Use yeast that
has an expiration date of at least 6 months in the future. Avoid using
perishable ingredients (such as milk, eggs and cheese, fruit or fresh herbs)
when using the delay-bake function.
4. Perfect dough: In very humid weather, bread may require a little more
flour. Check the bread toward the end of the first rise. If it seems sticky,
add 1 or 2 tablespoons of flour to the second kneading cycle until the dough
forms a smooth ball. If the bread seems very dry or knocks in the kneading
cycle, sprinkle room temperature water into the bowl, 1 teaspoon at a time,
until dough forms a smooth ball.
5. Look but don't open: The glass in the cover is there to monitor the
process. Do not open the lid during the baking process. In the initial mixing
you may open the cover to use a rubber spatula to blend in any ingredients
that have stuck to the sides of the bread pan or to add ingredients at the
“add ingredient” beep.
6. Patience: Wait at least 20 minutes before slicing freshly baked bread; it will
still be deliciously warm but easier to slice. If you like a crisp crust, remove
the bread as soon as the baking cycle is complete. To make another loaf of
bread, let the unit cool completely.
7. Save it for another day: To freeze freshly baked bread, cool completely
on a wire rack. Wrap securely in plastic wrap and then foil. To serve, remove
from foil and defrost. For that freshly baked flavor, reheat in the oven.
8. Adding ingredients: All functions allow for the addition of ingredients,
such as dried fruits and nuts; the beep sounds just before kneading
is complete. This happens about 25 minutes (8 minutes for Rapid Bake)
into the program.
The following program settings will make it easy for you to make a great variety
of bread doughs and preserves. For each selected setting, the baking time has
been preprogrammed. The recipes provided on pages 14-22 will help you
determine which program setting you should use.
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