BREAKDOWN OF BREAD/DOUGH CYCLES
SETTING | 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 |
Cycle | EXTEND | BASIC | BASIC | BASIC | WHOLE | WHOLE | WHOLE | FRENCH | SWEET | DOUGH | QUICK | JAM | ONE |
| BAKE | REG | LARGE | LARGE | WHEAT | WHEAT | WHEAT |
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| 1 lb | DARK | REG. | LARGE | LARGE |
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| 1 LB | RAPID |
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| CYCLE | ||
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REST* | - | - | - | - | 30 min* | 30 min* | 15 min* | - | - | - | - | - | - |
Knead 1 | - | 6 min | 6 min | 6 min | 6 min | 6 min | 6 min | 6 min | 6 min | 6 min | 6 min | 45 min | - |
Knead 2 | - | 27 min | 31 min** | 31 min** | 18 min | 25 min | 22 min | 22 min | 31 min** | 24 min | 14 min | 15 min | 14 min |
Rise 1 | 1 | 23 min | 29 min | 29 min | 76 min | 79 min | 39 min | 34 min | 40 min | 60 min | - | - | 20 min |
Punch 1 | - | - | - | - | 10 sec | 15 sec | 15 sec | 5 sec | 5 sec | - | - | - | - |
Punch 2 | - | - | - | - | - | - | - | 10 sec | 10 sec | - | - | - | - |
Punch 3 | - | - | - | - | - | - | - | 5 sec | 5 sec | - | - | - | - |
Rest | - | - | - | - | 30 min | 30 min | 15 min | 29 min | 29 min | - | - | - | - |
Shape 1 | - | 5 sec | 5 sec | 5 sec | 3 sec | 3 sec | 3 sec | 5 sec | 5 sec | - | - | - | - |
Shape 2 | - | 10 sec | 10 sec | 10 sec | - | - | - | 10 sec | 10 sec | - | - | - | - |
Shape 3 | - | 5 sec | 5 sec | 5 sec | - | - | - | 5 sec | 5 sec | - | - | - | - |
Rise 2 | - | 64 min | 54 min | 54 min | 55 min | 45 min | 45 min | 54 min | 49 min | - | - | - | - |
Bake | 60 min | 45 min | 50 min | 70 min | 45 min | 55 min | 55 min | 65 min | 50 min | - | 90 min | - | 25 min |
Keep Warm | - | 60 min | 60 min | 60 min | 60 min | 60 min | 60 min | 60 min | 60 min |
| 60 min | - | 60 min |
Total *** |
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Time | 1:00 | 2:45 | 2:50 | 3:10 | 4:20 | 4:30 | 3:20 | 3:30 | 3:25 | 1:30 | 1:50 | 1:00 | 0:59 |
Max Time |
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Delay | - | 14:45 | 14:50 | 15:10 | 16:20 | 16:30 | 15:20 | 15:30 | 15:25 | 13:30 | 13:50 | 13:00 | 12:59 |
*The Whole Wheat cycles begin with a rest period during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine well. There is no blade action during this period.
**Alert sounds during knead to add ingredients if recipe recommends doing so.
***Total Time does not include “Keep Warm.”
TROUBLE SHOOTING GUIDE
Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possible causes and the corrective action that should be taken to ensure successful bread making.
PROBLEM | POSSIBLE CAUSE | SOLUTION | |
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| LOAF SIZE AND SHAPE |
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1. Short loaves. On average, 1 lb loaves will be | * | Wheat breads will be shorter than white | * Normal situation, no solution. |
about 4 inches high; |
| breads due to less gluten forming |
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inches high at regular bread settings. Breads |
| protein in whole wheat flour. |
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made at the one hour bread cycle will be | * | Not enough liquid. | * Increase liquid by 1 tablespoon |
about 1 inch shorter which is normal. | * | Sugar omitted or not enough added. | * Assemble ingredients as listed in recipe. |
| * Wrong type of flour used. | * Do not use | |
| * Not enough yeast or to old. | * Measure amount recommended and check | |
| * Wrong type of yeast used. | freshness date on package. | |
| * Use correct type of yeast, especially important | ||
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| when using one hour bread cycle. |
2. Flat loaves, no rising | * | Yeast omitted. | * Assemble ingredients as listed in recipe. |
| * | Yeast too old. | * Check expiration date. |
| * | Liquid too hot. | * Use liquid at correct temperature for bread |
| * Too much salt added. | setting being used | |
| * Use amount recommended. | ||
| * Sugar or other sweetener omitted. | * Assemble ingredients s listed in recipe. | |
| * If using timer, yeast got wet before | * Push dry ingredients into corners of pan and | |
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| bread making process started. | make slight well in center of dry ingredients |
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| for yeast to protect it from liquids. |
3. Top inflated, | * | Too much yeast. | * Reduce yeast by ¼ to ½ teaspoon. |
| * | Too much sugar. | * Reduce sugar by 1 teaspoon. |
| * | Too much flour. | * Reduce flour by 2 to 3 tablespoons. |
| * Substituted bread machine/fast rising | * Use correct amount of bread machine/fast- | |
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| yeast for active dry yeast. | rising yeast. |
| * | Not enough salt. | * Use amount of salt recommended in recipe. |
| * | Warm, humid weather. | * Reduce liquid by 1 tablespoon and reduce |
| * May be caused from baking in high | yeast by ¼ to ½ teaspoon. | |
| * Make recommended adjustment for high | ||
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| altitude. | altitude baking by reducing yeast by ¼ |
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| teaspoon and reducing liquid by 2 to 3 |
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4. Top and side cave in. | * | Too much liquid. | * Reduce liquid by 1 tablespoon |
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