How To Use Your Breadmaker

Bread Type Setting Descriptions

RAPID BAKE/Regular Crust or RAPID BAKE/Dark Crust (1:58 hours)

This setting is used only to make variations of basic white bread quickly whether you choose a “Regular” or “Dark” crust. Refer to the recipe section of this booklet for a complete list of all recipes that can be used with this setting. This setting cannot be used successfully to make breads other than those specified due to the shorter rising time of this cycle.

SWEET/Regular Crust or

SWEET/Dark Crust (3:50 hours)

Use this setting for recipes that use fruit juice, large amounts of sugar, cheese, or added sweet ingredients such as raisins, dried fruit, or chocolate. Baking temperature is lower to prevent burning.

WHOLE GRAIN (4:10 hours)

This setting is used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. This setting has a longer rise cycle and preheat cycle to allow heavier grains

to expand. Generally, whole wheat/multi-grain breads are shorter and denser than Basic or Sweet breads. You cannot use the Crust Color selections with this setting.

DOUGH/PASTA (2:00 hours)

This setting makes bread-style dough and pasta dough. Dough can be shaped to make pizza, rolls, pretzels, long loaves or braids that must then be baked in a conventional oven. It can also prepare pasta dough that must then be processed and shaped through a pasta maker. Pasta dough should be removed from the Breadmaker after the “Add-Ingredient” signals (in 40 - 45 minutes). Follow pasta recipes on page 30 for

specific directions.

The four bread making settings in this unit will combine ingredients, knead, and bake bread from start to finish – automatically. The

Dough/Pasta setting makes dough for a variety of recipes but you must shape and bake the dough yourself in a conventional oven or process it in a pasta maker. To delay completion, the Automatic Timer may be programmed to make bread while you are at work or asleep. (See “Setting the Timer” pg. 10)

The Cookbook section of this book includes recipes that have been thoroughly tested in Black & Decker’s own test kitchen to ensure best results in both the United States and Canada. Flours, cornmeal, and a few other ingredients vary widely between

the two countries.

NOTE: The term,“All-Purpose Flour” for example, is applied to two totally different types of flour depending on whether it is purchased in the U.S. or Canada. Canadian “All-Purpose Flour” will produce

good to excellent results in this Breadmaker; whereas American “All-Purpose Flour” will produce poor results.

Therefore, each recipe is presented with two sets of ingredients –one for each country. Since ingredients are different, it is important that you double check to be sure you are following the recipe appropriate for ingredients in your country (U.S. or Canada) before using your Breadmaker.

Most North American national brand flours and yeasts will produce good results. Keep in mind that the recipes included here have been created by our Home Economists specifically for this automatic breadmaker (Model B1620) and may not produce acceptable results in other similar breadmakers.

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