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Program 3: Whole Wheat
For breads with heavy varieties of flour that require a longer phase of kneading and rising (for example, whole wheat flour and rye flour). The bread will be more dense.
Program 4: Quick
This setting is similar to Program 1: Basic, but takes less time. The bread baked on this setting is usually smaller, with a dense texture.
Baking program 5: Sweet
For breads with ingredients such as fruit juices, grated coconut, raisins, dried fruit, chocolate or sugar. Due to a longer phase of rising, the bread will be light and airy.
Program 6: Ultra fast-I
For kneading, rising and baking a 1.5 lb. loaf in the shortest amount of time. Usually the bread made is smaller with a rougher texture than bread made with Program 4: Quick.
Program 7: Ultra fast-II
The same as Program 6, but for baking a 2.0 lb. loaf.
Program 8: Dough
Has kneading and rising cycles, but no baking cycle. Remove the dough and use for making bread rolls, pizza, etc.
Program 9: Jam
For boiling jams and marmalades.
Program 10: Cake
Has kneading, rising and baking cycles for recipes that use baking soda or baking powder instead of yeast.
Program 11: Sandwich
For baking lightly textured bread with a thinner crust.
Program 12: Bake
For additional baking of breads that are too light or not baked through. In this program there is no kneading or rising.
COLOR
With the button you can select light, medium or dark color for the crust. This button is not applicable for the following program: CAKE, SANDWICH, BAKE, DOUGH and JAM.
LOAF SIZE
Select the weight (1.5lb, 2.0lb). Press the LOAF SIZE button to choose the desired weight.
This button is only applicable for the following programs: BASIC, FRENCH, WHOLE WHEAT, SWEET and SANDWICH.
DELAY (“TIMEˆ or TIMEˇ”)
If you do not want the program to start immediately, you can use the TIME buttons to set and delay the start time.
You can program how long you want the program to take by pressing the “TIMEˆ or TIMEˇ” button. Please note that the delay time should include the baking time of program. At first the program and degree of browning
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