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KH 2232
Program French
Browning degree Light Medium Dark Rapid
Size 1,5 lb 2 lb 2,5 lb 1,5 lb 2 lb 2,5 lb 1,5 lb 2 lb 2,5 lb 1,5 lb 2 lb 2,5 lb
Set time (min)
3:30-
14:50
3:32-
14:52
3:35-
14:55
3:30-
14:50
3:32-
14:52
3:35-
14:55
3:30-
14:50
3:32-
14:52
3:35-
14:55
2:30-
14:50
2:32-
14:52
2:35-
14:55
Preheating (min) - - - - - - - - - - - -
Kneading 1 (min) 5 5 5 5 5 5 5 5 5 5 5 5
Resting (min) 5 5 5 5 5 5 5 5 5 5 5 5
Kneading 2 (min) 20 20 20 20 20 20 20 20 20 20 20 20
Rising 1 (min) 39 39 39 39 39 39 39 39 39 15 15 15
Dough punching (sec) 10 10 10 10 10 10 10 10 10 10 10 10
Rising 2 (min) 30:50 30:50 30:50 30:50 30:50 30:50 30:50 30:50 30:50 15:50 15:50 15:50
Dough shaping (sec) 10 10 10 10 10 10 10 10 10 10 10 10
Rising 3 (min) 59:50 59:50 59:50 59:50 59:50 59:50 59:50 59:50 59:50 38:50 38:50 38:50
Baking (min) 50 52 55 50 52 55 50 52 55 50 52 55
Keeping warm (min) 60 60 60 60 60 60 60 60 60 60 60 60
Processing time 3:30 3:32 3:35 3:30 3:32 3:35 3:30 3:32 3:35 2:30 2:32 2:35
Add-in time - - - - - - - - - - - -
KH2232_Brotback_UK.qxd 24.03.2006 14:01 Uhr Seite 15