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Program Settings
The following program settings will make it easy for you to make a great variety
of bread dough and preserves. For each selected setting, the baking time has
been preprogrammed. The recipes provided on pages 20 –35 will help you
determine which program setting you should use.
Baking time displayed
Program
menu #
setting
displayed
1.-lb.
White
1
3:13
Whole
2
3:43
wheat
French
3
3:30
Sweet
4
3:17
low carb
5
n/a
Gluten free
6
2:49
Quick bread
7
1:17
Jam
8
1:05 (size is preset)
Dough
9
1:30 (size is preset)
Rapid white
10
2:12
Bake only
11
1:00
8
Description
-lb.
-lb.
3:18
3:25
You can use this set-
ting for most recipes
that use white flour.
3:45
3:48
Bakes bread that con-
tains a large amount
of wheat flour. This
setting has a longer
rise cycle.
3:32
3:35
Bakes bread with thin
crust and light tex-
ture.
3:22
3:27
Bakes bread that con-
tains sugar and eggs.
4:30
n/a
Used for recipes that
are lower in carbohy-
drates.
2:54
2:59
Used for gluten free
recipes.
1:20
1:23
Bakes bread that con-
tains baking powder
instead of yeast.
This setting is to
make jams from fresh
fruit.
Prepares dough that
can be shaped to
make coffee cakes,
rolls, pizza and other
breads baked in a
conventional oven.
2:17
2:24
Quickly bakes a loaf
of white bread.
Used if crust is too
light or you wish
to bake pre-made
dough.
How to use
This product 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, butter or margarine, 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 White) into
the program.
9. Avoid delay: The delay-bake function cannot be used for Rapid White
or the Dough setting. It is not recommended for Whole Wheat, Quick
Bread or Jam.
10. test the water: For most breads, use water that is 80° to 90°F (26.6 °C
to 32.2 °C); for Rapid White breads, use water at 110°F to 120°F (43.3 °C
to 48.8 °C).
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