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10
List of Bread Types and Baking Options
n
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 Total
Bake
1 Basic lll
30 min–
60 min
15–30 min4
1 hr 50 min–
2 hr 20 min 50–55 min 4 hr–
4 hr 5 min
2 Basic Rapid l l
— — 15–20 min
approx. 1 hour
35–40 min 1 hr 55 min–
2 hr
3 Basic Raisin l l
1
l
30 min–
60 min
15–30 min4
1 hr 50 min–
2 hr 20 min 50 min 4 hours
4Rustic Artisan lll
30 min–
60 min 25–30 min41 hr 45 min–
2 hr 10 min 50–55 min 4 hr–
4 hr 5 min
5 Whole wheat l
—
l
1 hr–
1 hr 40 min
15–25 min4
2 hr 10 min–
2 hr 50 min 50 min 5 hours
6Whole wheat
Rapid l
— — 15 min–
25 min
15–25 min4
1 hr 30 min–
1 hr 40 min 45 min 3 hours
7Whole wheat
Raisin l
—
l
1 hr–
1 hr 40 min
15–25 min4
2 hr 10 min–
2 hr 50 min 50 min 5 hours
8 Rye
— —
l
45 min–
60 min
approx.
10 min
1 hr 20 min–
1 hr 35 min 1 hour 3 hr 30 min
9 French
— —
l
40 min–
2 hr 5 min 10–20 min 2 hr 45 min–
4 hr 10 min 55 min 6 hours
10 Rustic
Sourdough
— —
l
30 min–
55 min 45–55 min52 hr 25 min–
3 hr 10 min 55 min 5 hours
11 Italian
— —
l
30 min–1 hr 10–15 min 2 hr 25 min–
3 hr 50 min 4 hr 30 min
12 Sandwich
— —
l
1 hr–
1 hr 40 min
15–25 min4
2 hr 10 min–
2 hr 50 min 50 min 5 hours
13 Brioche
—
l
1—30 min
25–45 min4
1 hr 25 min 50 min 3 hr 30 min
14 Gluten Free
—
l
2— — 15–20 min 40–45 min 50–55 min 1 hr 50 min–
1 hr 55 min
15 Speciality l
—
l
30 min–
1 hr 15 min
15–30 min4
1 hr 50 min–
2 hr 45 min 55 min 4 hr 30 min
16 Speciality
Raisin l
—
l
30 min–
1 hr 15 min
15–30 min4
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
1 Only ‘Light’ or ‘Medium’ available.
2 Only ‘Medium’ or ‘Dark’ available.
3 Can be set up to 9 hours, all others up to 13 hours.
4 There is a period of rise during the knead period.
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).
SD-2511_UK.indd 10 2015/01/09 15:29:24
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