7
KNEADING AND BAKING Cycles
Note: If at any time during bread making process you need to turn
bread maker o, 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.
1. WHITE
Used for breads that primarily include white bread our, although some
recipes may include small amounts of whole wheat our.
2. FRENCH
Traditionally, French bread has a slightly crispier crust and lighter texture
than white bread. Recipes usually do not include butter, margarine or
milk.
3. WHOLE WHEAT
Used for recipes with signicant amounts of whole wheat or rye our,
oats or bran. Whole wheat cycle begins with rest period during which
ours or grains absorb liquid ingredients. Soaking causes our 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.
4. 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.
5. SWEET BREAD
Used for recipes that contain eggs, fruit juice, additional sugar or added
sweet ingredients such as coconut akes, raisins, dried fruit or chocolate.
Baking temperature is reduced to prevent burning.
6. 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.
7. LOW CARB
Used for recipes that are lower in carbohydrates.
8. GLUTENFREE
Used for gluten-free recipes.
9. 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 rst rise.
10. JAM
Use to prepare preserves, marmalade, chutneys and ketchup. Add fruit,
sugar and lemon juice for homemade preserves – a great topping for
homemade bread, waes and ice cream.
11. BAKE
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 1 hour.
12. CAKE
Used for recipes that contain baking powder or baking soda, rather than
yeast, to make bread rise.
BK1200SS_29299_E_IB_A.indd 7BK1200SS_29299_E_IB_A.indd 7 11/15/22 2:30 PM11/15/22 2:30 PM
