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0:OO
(display message)
. . . . . . . . . . . .
33
E
A
altitude, effect on baking . . . . . . . . . .
.27
B
Bake setting
description . . . . . . . . . , . . . . . . . . . . .15
recipes
. . . . . . . . . . . . . . . . . . . .66
baking pan . . . . . . , 2. 9.11.17. 20, 22.
31
baking problems, troubleshooting . . . . 34
Basic setting
description . . . . . . . . . . . . . . . . . . . . .14
recipes.. . . . . . . . . . . . . . . . . . . . . . .37
breadmaker problems. troubleshooting . .34
button
Crust Color . . . . . . . . . . . . .
.9.13.17
Select.........................12
start/stop . . . . . . . . . . . . . . . . . . . 10.14
FEE
(display message)
............
33
EXPRESSBAKF~
(58 minutes)
breadmaker flour, using for
.......
.18
description
....................
.15
recipes
.....................
.. 49
salt. using In
...................
.18
tips and hints
..................
.18
using
.........................
16
yeast. fast rising for
..........
.18.20
EXPRESSEIAKEtM
(80
minutes)
breadmaker flour, using for
....... .I8
description
....................
.15
recipes
.......................
52
salt. using in
...................
.18
tips and hints
..................
.18
using
.......................
..16
yeast, fast rising for
..........
.18.20
E
Timer Set
.....................
.13
iour..
.................... .4.18.26
C
French setting
description
...................
F. 14
cleaning
,recibes
.....................
.. 43
baklng pan
....................
31
generai
.....................
..3 0
kneading blade
.31
G
................
Crust Color button 9.13. 17
glazes. recipes
.................. .68
............
i-l
Wtlti
(display message)
...........
.33
heating element
.................
.30
hints and tips. breadmaking
........
25
D
Delay Timer
...............
.13.17.23
Display
description
....................
.13
information. understanding
...... .33
messages
...................
..3 3
0:00.........................3
3
E:tx ......................
..3 3
tl:tltl ...................... .33
L:LL
......................
..3 3
Dough/Pasta setting
description
....................
.15
recipes
...................... .59
doughball. consistency of
......... .26
I
ingredients
......................
.5
dry.........................5.2
6
flour
......................
.18.26
fresh, using
................... .26
ordertoadd ................
.5.26
SON.. ....................
...8.18
wet
.....................
:.5,18.26
yeast
..................
5.8.18.26
0
70