Kneading and Baking Cycles, Control Panel

CONTROL PANEL

display window

1.POWER Light

Illuminates when START button is pressed.

2.Display Window

Shows selection and timer setting.

3.MENU button

Selects cycle. Each time the MENU button is pressed, the number for the cycle selected and the program time will appear in the display window.

4.START/Stop button

Press and hold for several seconds to clear display, reset cycle or to simply stop baking.

5.▲ and ▼ buttons

Use this pair of buttons to adjust the bake only time and to set delay bake timer; add or subtract time displayed in the display window.

▲Increases in 10-minute intervals.

▼Decreases time in 10-minute intervals.

6.Loaf button

Selects loaf size: 1½-lb., 2-lb. or 2½-lb. Loaf size is preset to 2½-lb.

Rapid loaf is preset to 2-lb.

Note: For two, 1-lb. loaves, see section “baking one pound loaves”.

7.Color button

Selects crust color: light, medium or dark. Crust color is preset to medium.

Note: When using Rapid bake, your crust color will be set to medium.

Note: When you press the buttons, you should hear a beep. This will let you know you’ve pressed hard enough to make your selection.

KNEADING AND BAKING Cycles

Note: If at any time during bread making process you need to turn bread maker off, press and hold the START/STOP button for several seconds, then unplug the unit.

Note: If bread is not removed immediately after baking and START/STOP button is not pressed, a controlled 60-minute Keep Warm mode will begin (except during Quick Bread, Dough and Jam). For best results, remove bread immediately after baking process is complete.

White

Used for breads that primarily include white bread flour, although some recipes may include small amounts of whole wheat flour.

Whole Wheat

Used for recipes with significant amounts of whole wheat or rye flour, oats or bran. Whole wheat cycle begins with rest period during which flours or grains absorb liquid ingredients. Soaking causes flour or grain to soften and helps ingredients to combine. Generally, whole wheat and multi-grain breads are shorter and denser than white, French or sweet.

French

Traditionally, French bread has a slightly crispier crust and lighter texture than white bread. Recipes usually do not include butter, margarine or milk.