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10
List of Bread Types and Baking Options
Q
Function Availability and Time Required
•Time required for each process will differ according to room temperature.
Options Processes
Menu
Number
Menu
Size Crust
Timer
Rest Knead Rise Bake Tot al
Bake
1 Basic
OOO
30 min–
60 min
15–30 min
½
4
1 hr 50 min–
2 hr 20 min
50–55 min
4 hr–
4 hr 5 min
2 Basic Rapid
OO
——
15–20 min
approx. 1 hour
35–40 min
1 hr 55 min–
2 hr
3 Basic Raisin
O
O
½
1
O
30 min–
60 min
15–30 min
½
4
1 hr 50 min–
2 hr 20 min
50 min 4 hours
4 Savoury
OOO
30 min–
60 min
25–30 min
½
4
1 hr 45 min–
2 hr 10 min
50–55 min
4 hr–
4 hr 5 min
5 Whole wheat
O
—
O
1 hr–
1 hr 40 min
15–25 min
½
4
2 hr 10 min–
2 hr 50 min
50 min 5 hours
6
Whole wheat
Rapid
O
——
15 min–
25 min
15–25 min
½
4
1 hr 30 min–
1 hr 40 min
45 min 3 hours
7
Whole wheat
Raisin
O
—
O
1 hr–
1 hr 40 min
15–25 min
½
4
2 hr 10 min–
2 hr 50 min
50 min 5 hours
8 Rye
——
O
45 min–
60 min
approx.
10 min
1 hr 20 min–
1 hr 35 min
1 hour 3 hr 30 min
9 French
——
O
40 min–
2 hr 5 min
10–20 min
2 hr 45 min–
4 hr 10 min
55 min 6 hours
10
Rustic
Sourdough
——
O
½
3
0 min–
55 min
45–55 min
½
5
2 hr 25 min–
3 hr 10 min
55 min 5 hours
11 Italian
——
O
30 min–
1 hr
10–15 min
2 hr 25 min–
3 hr
50 min 4 hr 30 min
12 Sandwich
——
O
1 hr–
1 hr 40 min
15–25 min
½
4
2 hr 10 min–
2 hr 50 min
50 min 5 hours
13 Brioche
—
O
½
1
—
30 min
25–45 min
½
4
1 hr 25 min 50 min 3 hr 30 min
14 Gluten Free
—
O
½
2
——
15–20 min 40–45 min 50–55 min
1 hr 50 min–
1 hr 55 min
15 Speciality
O
—
O
30 min–
1 hr 15 min
15–30 min
½
4
1 hr 50 min–
2 hr 45 min
55 min 4 hr 30 min
16
Speciality
Raisin
O
—
O
30 min–
1 hr 15 min
15–30 min
½
4
1 hr 50 min–
2 hr 45 min
55 min 4 hr 30 min
17 Rustic Scone
——— —
10 min
—
65 min 1 hr 15 min
18 Bake only
——————
30 min–
1 hr 30 min
30 min–
1 hr 30 min
¼
1 Only ‘Light’ or ‘Medium’ available.
¼
2 Only ‘Medium’ or ‘Dark’ available.
¼
3 Can be set up to 9 hours, all others up to 13 hours.
¼
4 There is a period of rise during the knead period.
¼
5 There is a period of rest during the knead period.
• The Bread Maker will operate for a short time during the rise period (to ensure optimal gluten development).
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