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6
Control Panel (cont.)
Basic Bread (Cycle
)
For white and mixed breads consisting mainly of basic bread flour.
French Bread (Cycle )
For light breads made from fine flour. Normally, bread is fluffy and has
a crispy crust. This is not a suitable setting for recipes requiring butter,
margarine, or milk.
Whole Grain Bread (Cycle
)
For breads with heavy varieties of flour that require a longer phase of
kneading and rising (whole wheat flour, rye flour). Bread will be more
compact and heavy.
Sour Dough Bread (Cycle
)
For tangy, rich breads made with a cultured mixture of flour and water
to make a sourdough starter.
Sweet Bread (Cycle )
For breads with yeast, and additives such as fruit juices, grated coconut,
raisins, dried fruits, chocolate, or added sugar. Due to a longer phase of
rising, bread will be light and airy.
Kneading ( ): Smaller arrow is for 1st knead and larger arrow is for
2nd knead.
Rising ( ): Bottom arrow is for 1st rise. Both arrows are for 2nd rise.
Baking ( ): Appears on display when bread is baking.
Keep Warm ( ): After baking cycle is complete, Bread Maker will shift
to Warm setting for 1 hour.
To cancel Warm process, press and hold Select ( ) button until it
beeps.
Power Interruption
In event of a power outage, the process of making bread will continue
automatically within 10 minutes. If dough has started rising, discard
ingredients in Bread Pan and start over. If dough has not entered
rising phase, you can press Select (
) button to continue cycle from
beginning.
Program Cycles
Tips:
• Use a rubber spatula to scrape sides of pan while Bread Maker is mixing to ensure all ingredients are blended.
• Remove Bread Pan from Bread Maker when cycle is complete. Let Bread Pan cool for 5 to 10 minutes on a wire cooling rack before
removing bread and let quick bread or cake cool 10 minutes before removing to a wire cooling rack.
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