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KNEADING AND BAKING CYCLES CHART
(CONTINUED)
Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total
French Light 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 45 Min 3:20
1.5 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 42 Min 3:17
1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 40 Min 3:15
Medium 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 55 Min 3:30
1.5 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 52 Min 3:27
1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 50 Min 3:25
Dark 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 65 Min 3:40
1.5 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 62 Min 3:37
1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 60 Min 3:35
French Rapid Light 2 LB 0 Min 5 Min 20 Min 20 Min 8S 44 M 52S 0 Min 0 Min 45 Min 2:15
1.5 LB 0 Min 3 Min 22 Min 20 Min 8S 44 M 52S 0 Min 0 Min 42 Min 2:12
1 LB 0 Min 3 Min 22 Min 20 Min 8S 44 M 52S 0 Min 0 Min 40 Min 2:10
Medium 2 LB 0 Min 5 Min 20 Min 20 Min 8S 44 M 52S 0 Min 0 Min 55 Min 2:25
1.5 LB 0 Min 3 Min 22 Min 20 Min 8S 44 M 52S 0 Min 0 Min 52 Min 2:22
1 LB 0 Min 3 Min 22 Min 20 Min 8S 44 M 52S 0 Min 0 Min 50 Min 2:20
Dark 2 LB 0 Min 5 Min 20 Min 20 Min 8S 44 M 52S 0 Min 0 Min 65 Min 2:35
1.5 LB 0 Min 3 Min 22 Min 20 Min 8S 44 M 52S 0 Min 0 Min 62 Min 2:32
1 LB 0 Min 3 Min 22 Min 20 Min 8S 44 M 52S 0 Min 0 Min 60 Min 2:30
MOTE: If bread is not removed immediately after baking, a controlled Keep Warm phase
will begin for each selection (except Batter Breads,™ Doughs, Jam and Pasta
Dough). While this will help reduce condensation between loaf and Bread Pan, it is
best to remove bread as soon as possible after completion of the Baking phase.
Process
TR2500_FINAL 10/14/05 3:14 PM Page 19