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Breadman BK1060S Seite 4

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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.
SWEET
Used for recipes that contain eggs, fruit juice, additional sugar or
added sweet ingredients such as coconut flakes, raisins, dried fruit or
chocolate. Baking temperature is reduced to prevent burning.
QUICK BREAD
Used for recipes that contain baking powder or baking soda, rather
than yeast, to make bread rise. Cake recipes made from scratch must
be specially designed for this cycle.
LOW CARB
Used for recipes that are lower in carbohydrates.
GLUTEN-FREE
Used for gluten-free recipes.
DOUGH
Use to prepare dough for making bread, rolls or pizza which are
shaped and allowed to rise before baking in a conventional oven. This
setting blends and kneads the dough and takes it through the first rise.
ARTISAN DOUGH
Artisan breads (or country breads) represent the best in bread
baking. They use the freshest ingredients, usually including fresh
herbs and interesting seed and nut additions. The longer rising
time (the entire cycle in the bread machine is 5:15 hours) at cooler
temperature settings (preset in the machine) allow the flavor of the
flour to dominate. Consider using ingredients such as, organic flours,
unrefined sea salt and spring water. Sugar and fat are often not used
in these breads. The final shaping, rising and baking of the bread allow
for your creativity and bring a very personal touch to the results.
JAM
Use to prepare preserves, marmalade, chutneys and ketchup. Add
fruit, sugar and lemon juice for homemade preserves – a great
topping for homemade bread, waffles and ice cream.
BAKE ONLY
Used if crust is too light or you wish to bake pre-made dough – also
especially useful if your bread is not quite done. Check every few
minutes. Bakes for up to 1 hour, 30 minutes.
RAPID
Used for White, Whole Wheat and French cycles to decrease time to
approximately 1 hour. Choose recipe, then simply add ½ tsp. to amount
of yeast listed for a 2-lb. loaf. Bread may be
shorter and denser than
bread made using the longer program.
1. DISPLAY WINDOW
Shows selection and timer setting.
2. TIMER ▲ AND ▼ BUTTONS
Use this pair of buttons to adjust the BAKE ONLY time
and to set delay bake timer; buttons add or subtract
time displayed in the display window.
▲ Increases time in 10-minute intervals.
▼ Decreases time in 10-minute intervals.
3. LOAF SIZE BUTTON
Selects loaf size: 1-lb., 1½-lb. or 2-lb. Loaf size default
is 2-lb. Rapid loaf is preset to 2-lb.
4. 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.
5. BAKE ONLY BUTTON
Use this button to activate the BAKE ONLY cycle; then
adjust the time as needed with the ▲ and ▼ buttons.
6. CRUST COLOR BUTTON
Selects crust color: light, medium or dark. Crust color
is preset to medium.
7. START/STOP BUTTON
Press and hold for several seconds to clear display,
reset cycle or to simply stop baking.
Note: When using Rapid bake, your crust color will be set
to medium.
CONTROL PANEL
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