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9
AFTER BREAD MAKING
There will be 3 long beeps to signal the end of the Baking cycle; the
LCD display window will read 00:00. Your bread will be kept warm for
60 minutes in the Keep Warm cycle unless adjusted in a custom setting.
If sound is enabled, there will be one long beep at the end of the Keep
Warm cycle and the unit will shut off. For optimal results, we recommend
removing the loaf as soon as the Baking cycle is complete and letting it
cool on a wire rack.
To remove bread from the pan:
1. Open the lid and use the pan hook to lift the bread pan handle. Using
oven mitts, turn the bread pan counterclockwise and then lift up to
remove the pan.
2. Still using the oven mitts, flip
the pan upside down. Holding
the bottom of the bread pan,
move the handle aside, and
shake the pan until the bread
is released.
3. For best results, allow the loaf to cool on a wire rack for 20 to 30
minutes prior to slicing.
NOTE: If you have not removed the kneading paddle before baking,
be sure to remove the kneading paddle from the finished loaf.
Use caution; the kneading paddle will be extremely hot.
POWER FAILURE BACKUP
This unit is equipped with a power failure backup system. In case of
any disruption to the power supply, the unit will store in memory the
stage of bread-making cycle and resume once power is restored.
The power backup feature can maintain memory for a power failure
up to 15 minutes.
NOTE: When power is restored to the machine, the program will
be paused.
TYPES OF BREADS AND PROGRAMS
1. White
The White program uses primarily all-purpose or bread flour.
2. Whole Wheat
Whole-wheat bread is made with a significant portion of whole-wheat
flour (50% or more), rather than with 100% all-purpose or white bread
flour. Since whole-wheat breads are typically denser than breads made
with 100% white flour, we recommend adding a bit of rye flour when
making whole-wheat breads to create a softer crumb and maintain
freshness for a little bit longer.
3. French/Italian
French breads require special timing and temperatures to achieve
that wonderful, crispy crust. Because they traditionally lack sugars or
large amounts of fat, they tend to be lighter in color.
4. Sweet
The Sweet bread program is specifically designed to bake breads
with higher amounts of sugar, fats, and proteins. These ingredients
tend to increase the height and browning of the finished loaves.
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