Program Settings
The following program settings will make it easy for you to make a great variety of breads and fruit preserves. For each selected setting, the baking time has been preprogrammed. The recipes provided on pages
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| Program | Menu # | Baking Time | Description |
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| Setting | Displayed | Displayed |
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| 1.5LB | 2.0LB |
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| Basic |
| 1 | 2:53 | 3:00 | You can use this setting for |
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| most recipes that use white |
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| flour. |
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| 2 | 0:58 | N/A | Quickly bakes |
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| loaves of white bread. |
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| 3 | N/A | 0:58 | Quickly bakes |
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| loaves of white breads. |
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| Sandwich |
| 4 | 2:55 | 3:00 | Bakes bread for sandwiches |
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| with thinner crust and lighter |
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| texture. |
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| Whole Grain | 5 | 3:32 | 3:40 | Bakes bread that contains |
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| a large amount of wheat flour. |
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| This setting has a longer |
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| rise cycle. |
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| Sweet |
| 6 | 2:50 | 2:55 | Bakes bread that contains sugar |
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| and eggs. |
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| Quick Bread | 7 | 1:40 | 1:40 | Bakes bread that contains |
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| baking powder instead of yeast. |
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| Dough |
| 8 | 1:30 | 1:40 | Prepares dough that can be |
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| shaped to make coffee cakes, |
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| rolls, pizza and other breads |
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| baked in a conventional oven. |
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| French |
| 9 | 3:40 | 3:50 | Bakes bread with thin crust and |
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| light texture. |
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| Preserves |
| 10 | 1:20 | 1:20 | This setting is to make jams |
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| from fresh fruit. |
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How to Use
This unit is for household use only.
HELPFUL HINTS FOR USING YOUR BREADMAKER
1.Follow the directions: The liquid is always the first ingredient.
Dry ingredients follow and the yeast is added last. Make a small well in the center of the flour and place the yeast there. This is especially important when using the
2.Measure carefully: Use the appropriate measuring tools and measure carefully. The measuring scoop included should be used for dry measurement only. Spoon dry ingredients into the measuring scoop 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
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 open the cover 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 using a drugstore close. To serve, remove from foil and defrost in microwave. For that freshly baked flavor, reheat in the oven.
8.Adding ingredients: All functions except Rapid Bake I and II, allow
for the addition of ingredients, such as dried fruits and nuts; the beep sounds just before kneading is complete. This happens about 30 minutes into
the program.
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