Williams-Sonoma Grande Cuisine WS 0401 Technical specifications

Williams-Sonoma
Grande Cuisine
Bread Machine
Model WS 0401
Instruction
Manual
&
Recipes

Concerning Ingredient Measurements...
Unless otherwise noted elsewhere in this manual, all measurements contained herein have
been recorded using the SI, or International System of Units.
This fact bears mentioning and here is one such example as to why:
One (1) SI tablespoon measures 15ml but one (1) Australian tablespoon measures 20ml.
SI Measurements are as follows:
Capacities:
1 Liquid Cup = 250ml
1 Tablespoon = 15ml
1 Teaspoon = 5ml
Weights:
1 Cup Flour = 140g
1 Tablespoon Sugar = 12g
1 Tablespoon Milk Powder = 7g
1 Teaspoon Salt = 4.5g
1 Teaspoon Yeast = 3g
For best results always measure dry ingredients accurately by first adding the ingredients
to the measuring device using a scoop or spoon then leveling it off with a knife.
Recipes are provided as a general guide. Users should be prepared to vary them slightly
as required to suit the ingredients used and the ambient conditions under which the
breadmaker is used.

For Best Results...
White Flour: When using white flour select nothing less than unbleached white flour
containing 12 to 16% protein (or 3 to 4 % per ¼ cup serving). Storage: Flour absorbs
ambient humidity quickly, hindering it from blending with liquids during the initial
mixing phase so always be certain to store your flour in a well-burped freezer bag.
Yeast: For all of your standard-mode loaf recipes use active dry yeast. And for all your
fastbake-mode loaf recipes use fast-acting dry yeast. Newer models can have one, two,
sometimes even three different fastbake-mode selections. The custom recipes provided
by the manufacturer for these fastbake-modes should be the only ones used with that
particular machine. For best results, never experiment with recipe ingredients or portions
when using the fastbake-mode. And always refrigerate your yeast with a close eye on the
expiration date. And when using pre-mixed kits from your grocer, always replace the
yeast packet provided with a fresh packet of active dry yeast. Tip: A packet of dry yeast
contains 2-1/4 teaspoons.
Baking Surface Prep: Coat the inside of your loaf pan generously with cooking oil
before adding the ingredients. Using the spray types is best.
Water: Use only drinking or filtered water, never tap, boiled or distilled.
Ingredient Temperatures: All ingredients must be brought to room temperature.
Order of Ingredients: Add waters, milks, eggs, milk powders, oils, salts, sugars, and
seasonings first, flour next, and yeast last.
Delaying Start: Flour floats on liquid until the mixing phase begins. That’s why many
breadmakers have a programmable delay-start timer. With the timer function engaged,
you can add the ingredients tonight and wake up in the morning to the smell of fresh-
baked bread. Never use recipes containing perishable ingredients such as eggs or milk
when using the delay-start timer.
Shelf Life: Refrigerating and freezing bread is not recommended. For best results store
your homemade bread in a breadbox. Tip: Adding 1 to 2 teaspoons of lemon juice to any
bread or dough recipe will double the shelf life of any finished product.
Measuring: Water and liquid milk must be measured using a clear liquid measuring cup.
Remaining ingredients must be level-measured using dry measuring cups and spoons.
Environment: Place your breadmaker on a shelf or countertop far from the reach of
children and pets. Ambient temperature should be 70 to 80 degrees F. Ambient humidity
should not exceed 60%.
Slicing the Loaf: Electric carving knives work best, especially when using a slicing
guide. Be certain to wait until the loaf is totally cooled to room temperature before slicing
it. Total cool-down on a wire rack usually takes one hour.

Knowing Your Breadmaker’s Loaf Capacity:
Knowing your breadmaker’s loaf capacity will enable you to find recipes of
any variety on the Internet for free.
It will also keep you from adding too much ingredients which could cause
dough to over-rise and spill onto the heating element.
Remove the bread pan from your breadmaker.
Using a one-cup/8 fluid oz/250ml liquid measure, fill the bread pan with
water.
As you do, count the number of cups it takes to fill the bread pan to the
very rim.
Generally speaking…
If your bread pan holds 7 & 10 cups to the rim then you have a 1.0 lb or 500 g
loaf pan
10 & 11 cups to fill = 1.5 lb (700 g) loaf pan
11 & 13 cups to fill = 2.0 lb (900 g) loaf pan
13 & 15 cups to fill = 2.5 lb (1250 g) loaf pan
15 & 17 cups to fill = 3.0 lb (1350 g) loaf pan
Generally speaking…
A bread recipe for use in a 1.0 lb (500 g) breadmaker should never exceed 2-
1/4 total cups of flour.
1.5 lb (700g) = 3-1/4 cups
2.0 lb (900g) = 4-1/4 cups
2.5 lb (1250g) = 5-1/4 cups
3.0 lb (1300g) = 6-1/4 cups
Warning: When testing a new bread recipe it is always best that you not leave
your breadmaker unattended. Stay close by to monitor its progress from time
to time.

CONTROL PANEL
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A. Display Window
•
•
@
Shows your selection and Timer setting.
B. Standard Options
Select from these bread choices:
1. White Bread Light (1.0 lb.)
2. White Bread Light (1.5 lb.)
3. White Bread Light (2.0 lb.)
4. White Bread Medium (1.0 lb.)
5. White Bread Medium (1.5 lb.)
6. White Bread Medium (2.0 lb.)
7. White Bread Dark (1.0 lb.)
8. White Bread Dark (1.5 lb.)
9. White Bread Dark (2.0 lb.)
10. White Bread Rapid (1.0 lb.)
11. White Bread Rapid ( 1.5 lb.)
12. White Bread Rapid (2.0 lb.)
13. Whole Wheat Bread Light (1.0 lb.)
14. Whole Wheat Bread Light (1.5lb.)
15. Whole Wheat Bread Light (2.0 lb.)
16. Whole Wheat Bread Medium (1.0 lb.)
17. Whole Wheat Bread Medfum ( 1.5 lb.)
18. Whole Wheat Bread Medium (2.0 lb.)
19. Whole Wheat Bread Dark (1.0 lb.)
20. Whole Wheat Bread Dark (1.5lb.)
21. Whole Wheat Bread Dark (2.0 lb.)
22. Whole Wheat Bread Rapid (LO lb.)
23. Whole Wheat Bread Rapid (1.5 lb.)
24. Whole Wheat Bread Rapid (2.0 lb.)
25. French Bread (1.0 lb.)
26. French Bread (1.5 lb.)
27. French Bread (2.0 lb.)
28. Fruit & Nut (1.0 lb.)
29. Fruit & Nut (1.5 lb.)
30. Fruit & Nut (2.0 lb.)
31. Quick Bread/Cake
32. Jam
33. Dough
34. Pizza Dough
35. Bake Only
36.-
40. Personal Recipes
Additional options can be activated using EXTRAS, PROGRAM, SAVE/ERASE
and Delay Bake.
3

C. Timer I Program
The Grande Cuisine Bread Machine has a
unique
Delay Bake. You can Delay
Bake for up to 24 hours in advance.
Use this pair of buttons to add or subtract
time displayed in
the Display Window.
A Each time you press this button,
the Timer advances 10 minutes.
(Hint: Holding the arrow down
in place
will either fast forward A, or fast reverse
T the time.)
T Each time you press this button, the
Timer is set back 10 minutes.
*See page 17 for detailed instructions.
Program: The PROGRAM button
expands the Grande Cuisine Bread
Machine's standard bread baking options
(on page 3) by giving you the flexibility to
alter times within
the framework of a
baking program.
Using the already existing times, you can
increase or decrease kneading, proofing or
baking times.
D. Select
Press this button to select the Baking cycle
you want. Each time you press this button,
the indicator arrow moves to the next
selection. Press this button until your
choice
is indicated.
4
E. Extras Option
After you select the Baking cycle of
your choice and push START, you can
then push EXTRAS to either activate
or cancel
the Dispenser function.
F. Start
Press this button to start the Baking
cycle you choose and to start
the Timer.
G. Pause
The PAUSE function can be activated
only after
the Machine has started a
baking program. For more details, refer
to
the PAUSE section in this book.
H. Reset
Press this button for a full second to
reset
the Baking cycle's Delay Bake
setting or to cancel the program
in progress.
When you press the Timer, SELECT,
START or RESET button, you should
hear a beep. This lets you know you've
pressed hard enough and your selection
was made.

USING THE GRANDE CUISINE BREAD MACHINE
With your new Grande Cuisine Bread Machine:
• You can create many new types ofbreads and because you
can program by loaf size and crust color in many settings,
you
can custom control TM the results of the recipe.
• You can use pre-packaged bread mixes.
• You can bake a loaf of bread from scratch. See the Recipe
and Menu Planner included with your Bread Machinefor
lots of ideas.
• You can make dough for rolls, loaves or hand shaped bread
you'll bake
in your oven. Use the Machine's Dough cycle
to do
the mixing and kneading for you, then shape and
bake
the bread yourself.
• You can activate PAUSE, remove the dough for shaping,
filling, braiding and more.
• You can activate PAUSE to score the top of your loaffor a
rustic style bread or make a decorative crust with rolled
oats, poppy seeds, etc.
• You can use the Personal Recipe/PROGRAM to change
the settings on any of the 12 stages of baking.
• Advanced and creative bakers can use the Personal
Recipe/PROGRAM with
the cycle charts on pages 8-10
as a guideline to custom bake their favorite recipes, or alter
times based
on weather or ingredients.
• You can make non-yeast Quick Breads, cakes & jam, pizza
dough too!
• You have 60 minute power failure back-up. If the
electricity in your home goes out, the Machine's memory
stores
the active program for 60 minutes. Ifpower is
re-connected within that time period, the Bread Machine
returns to baking your bread.
• Ifyour power is out for longer than 60 minutes, and if you
are using any dairy products, perishables or meats
in your
bread, for
health, sanitary and other considerations, you
should discard
the contents of the recipe and start again
with new fresh ingredients.
5

Inserting and
Removing the
Bread Pan
Operating Tips
Caution
• To insert the Bread Pan in the Bread Baker, seat it in place
and press down until it snaps into the side brackets.
Remember to insert the Kneading Paddle first,
then add all
your ingredients BEFORE inserting the Bread Pan into the
Oven ofyour Bread Machine.
• To remove the Bread Pan from the Oven, hold the
Handle with a mitt and lift gently.
When you remove the Bread Pan after baking, BE SURE
TO WEAR OVEN MITTS to prevent burning. After you
remove the loaf
by turning the Bread Pan upside down and
shaking gently, check to see that
the Kneading Paddle is
removed from the loaf. If it is stuck in your bread, use a
non-metal utensil to gently remove it, taking care
not to
scratch the Kneading Paddle.
• Use oven mitts when working with bread or any part of the
Bread Machine that
is hot from baking.
• Wipe off crumbs and clean the Machine, as needed,
after baking.
• Unplug the Bread Machine when you are not using it.
• It is normal for the Viewing Window to collect moisture
during
the beginning of the Baking cycle. As your bread
bakes, the moisture will evaporate soon
so you can watch
your bread's baking progress.
• Don't open the Lid excessively during baking. This causes
the bread to bake improperly.
• Don't unplug the Bread Machine during Kneading or
Baking. This will stop the operation.
• To protect young children, keep the Bread Machine out of
their reach when you're
not there to supervise -especially
during the Kneading and Baking cycles.
6

Use your Bread Machine on a flat, hard, stable surface.
Don't place it near a flame or heat, or on a soft surface
(such
as a carpet or kitchen towel). Avoid placing it where
it may tip over during use. Dropping the Bread Machine
could cause it to malfunction.
To avoid bums, stay clear of
the Steam Vent during
kneading and baking. Also, don't touch the Viewing
Window - it gets very hot.
After baking, wait for the Machine to cool down
before touching or cleaning the Bread Pan or internals of
the Machine without oven mitts.
Never use metal utensils with the Grande Cuisine Bread
Machine. These can scratch the non-stick surface of the
Bread Pan.
Avoid electric shock by unplugging before using a damp
cloth or sponge to wipe the interior of the Oven.
Never use the Bread Pan on a gas or electric cooktop or on
an open flame.
Avoid covering
the Steam Vent during Kneading and
Baking cycles. This could cause the Bread Machine to warp
or discolor.
Always make sure the Kneading Blade is removed from the
bread prior to slicing.
7

KNEADING AND BAKING CYCLES
The Grande Cuisine Bread Machine has many bread cycles from which you can choose,
plus Doughs, Jam, Bake
Only and Advanced Programs.
• The Light, Medium and Dark Crust Baking cycles let you choose your favorite crust
for most bread varieties, including
Whole Wheat and White breads.
• The French cycle is for breads with crisper crusts, especially those that are lowest in
sweeteners,
such as French and Italian breads.
• The Jam cycle makes your favorite jams. See recipes in back of this manual.
• The PROGRAM function lets you manually adjust times, expand and fine tune
cycles to work with your recipe, environment, type of flour, etc.
The table on the following pages shows how long each part of the Baking cycle takes.
8

GRANDE CUISINE BREAD MACHINE BAKING CYCLES*
Delay
Course
Timer
Punch
Selection Lb. Range Rest Knead 1 Knead 2 Rise 1 Down Rise2
White Medium
2.0
24:00-3:10
0 5 min. 20 min. 40 min. 10 sec. 24m50s
White Dark
2.0
24:00-3:20
0 5 min.
20 min. 40 min.
10 sec.
24m50s
White Light
2.0
24:00-3:00
0 5 min. 20 min.
40 min.
10 sec. 24m50s
White Medium
1.5
24:00-3:05
0
3min. 22min. 40min. 10 sec. 24m50s
White Dark
1.5
24:00-3:15
0 3min.
22min. 40 min.
10 sec.
24m50s
White Light
1.5
24:00-2:55
0
3min.
22min. 40 min. 10 sec. 24m50s
White Medium 1.0
24:00-3:00
0
3min. 22 min. 40min.
10 sec.
24m50s
White Dark 1.0
24:00-3:10
0
3min.
22 min.
40min.
10 sec.
24m50s
White Light
1.0
24:00-2:50
0 3min. 22 min. 40min. 10 sec. 24m50s
White Rapid Medium
2.0
24:00-2:10
0 5 min. 20min. 15 min. 10 sec. 9m50s
White Rapid Dark
2.0
24:00-2:20
0 5min. 20 min. 15 min. 10 sec. 9m50s
White Rapid Light
2.0
24:00-2:00
0 5
min.
20min.
15 min.
10 sec. 9m50s
White Rapid Medium 1.5 24:00-2:05
0
3min. 22min. 15 min. 10 sec. 9m50s
White Rapid Dark
1.5
24:00-2:15
0
3min. 22min. 15 min. 10 sec. 9m50s
White Rapid Light 1.5
24:00-1:55
0 3min. 22 min.
15 min.
10 sec. 9m50s
White Rapid Medium 1.0
24:00-2:00
0
3min. 22min.
15 min.
10 sec. 9m50s
White Rapid Dark 1.0
24:00-2:10
0
3min. 22min.
15min.
10 sec. 9m50s
Whtte Rapid Light 1.0 24:00-1:50
0
3min. 22min. 15min. 10 sec. 9m50s
*By using EXTRAS, PROGRAM, Personal Recipe and Delay Bake,
you can amend and expand these standard cycles.
9
Shape
Rise 3
15 sec. 49m45s
15 sec. 49m45s
15 sec. 49m45s
15 sec. 49m45s
15 sec. 49m45s
15 sec. 49m45s
15 sec. 49m45s
15 sec. 49m45s
15 sec.
49m45s
10 sec. 29m50s
10 sec. 29m50s
10 sec. 29m50s
10 sec.
29m50s
10 sec.
29m50s
10 sec. 29m50s
10 sec. 29m50s
10 sec. 29m50s
10 sec. 29m50s
Keep
Bake
Warm
50 min. 60 min.
60min. 60 min.
40 min.
60min.
45min.
60 min.
55 min.
60 min.
35 min.
60 min.
40 min.
60 min.
50 min. 60 min.
30min.
60min.
50 min. 60min.
60min. 60 min.
40min. 60 min.
45 min.
60min.
55 min. 60min.
35min.
60min.
40min.
60min.
50 min.
60min.
30min.
60min.

Delay
Course
Timer Punch
Selection Lb.
Range
Rest Knead 1 Knead 2
Rise 1
Down Rise 2
W
Wheat Medium
2.0 24:00·3:35
30min. 5 min. 15 min. 50 min. 10sec. 24m50s
WWheat Dark
2.0
24:00·3:43
30 min.
5 min. 15 min. 50 min. 10 sec. 24m50s
W Wheat Light
2.0
24:00·3:30
30 min.
5 min. 15min. 50 min. 10 sec. 24m50s
W Wheat Medium
1.5 24:00-3:32 30 min.
3min.
22 min.
50 min.
10 sec.
24m50s
WWheat Dark
1.5 24:00·3:40 30 min.
3min. 22min. 50 min.
10 sec.
24m50s
W Wheat Light
1.5
24:00·3:27 30 min.
3 min.
22min. 50 min. 10 sec. 24m50s
W Wheat Medium
1.0
24:0().3:30
30 min.
a min. 22 min. 50 min. 10 sec. 24m50s
WWheat Dark 1.0 24:00-3:38 30 min. 3 min. 22 min. 50 min.
10 sec.
24m50s
W Wheat Light
1.0
24:00-3:25
30 min.
3 min. 22 min. 50 min.
10 sec.
24m50s
W Wheat Rapid Med.
2.0
24:00·2:20
5 min.
5 min.
15 min.
3D" min. 10 sec. 39m50s
W Wheat Rapid Dark 2.0 24:00·2:28 5 min. 5 min. 15 min. 30 min. 10 sec. 39m 50s
W Wheat Rapid Light 2.0
24:00-2:15
5 min.
5min. 15 min. 30min. 10 sec. 39m 50s
W Wheat Rapid Med.
1.5 24:00·2:17 5 min.
3 min. 17 min. 30min.
10 sec.
39m50s
W Wheat Rapid Dark
1.5 24:00·2:25 5 min.
3 min. 17 min. 30 min.
10 sec.
39m50s
W Wheat Rapid Light
1.5
24:00-2:12 5 min.
3 min.
17 min.
30min. 10 sec. 39m50s
W Wheat Rapid Med.
1.0
24:00-2:15
5 min.
3min. 17 min. 30min. 10 sec. 39m 50s
WWheat Rapid Dark
1.0
24:00·2:23
5 min.
3min. 17min. 30min. 10 sec. 39m50s
W Wheat Rapid Light
1.0
24:00-2:10
5 min.
3min. 17 min. 30 min.
10 sec.
39m50s
*Whole 'Wheat cycles have a rest period for up to 30 minutes before kneading begins.
No mooement occurs in the ban. This is nonnal.
Shape
Rise 3
Bake
10 sec.
44m50s
45 min.
10 sec. 44m50s 53 min.
10 sec.
44m50s 40min.
10 sec.
44m50s
42 min.
10 sec. 44m50s 50 min.
10 sec. 44m50s 37 min.
10 sec. 44m50s 40 min.
10 sec.
'44m50s
48 min.
10 sec.
44m50s 35 min.
0 0 45min.
0 0 53 min.
0 0
40min.
0 0
42 min.
0 0 50 min.
0 0 37 min.
0 0
40min.
0 0 48 min.
0 0
36 min.
**Note: If bread is not removed immediately after baking, a controlled Keep Wa!"'l phase will begin for each
selection (except Dough and Jam). This will help reduce condensation between loaf and Bread Pan,
it is best to remove bread as soon as possible after completion of the Baking phase.
10
Keep
Warm
60min.
60min.
60min.
60min.
60min.
60min.
60 min.
60min.
60min.
60 min.
60min.
60min.
60min.
60min.
60min.
60 min.
60 min.
60min.

Delay
Course
Timer Punch
Keep
Selection
Lb.
Range Rest
Knead 1
Knead 2 Rise 1
Down
Rise 2 Shape
Rise 3 Bake Wann
French Medium
2.0 24:00·3:30
0 5
min. 20min. 40min. 10 sec. 29m 50s 10 sec. 59m50s 55 min.
60min.
French Dark
2.0
24:00-3:40
0 5
min. 20 min. 40min. 10 sec. 29m 50s 10 sec.
59m50s 65 min. 60min.
French Light
2.0
24:00-3:20
0 5
min. 20min. 40 min. 10 sec. 29m50s 10 sec. 59m50s 45min.
60min.
French Medium
1.5 24:00·3:27 0 3
min. 22 min. 40min.
10sec.
29m 50s 10 sec. 59m50s 52 min. 60min.
French Dark 1.5 24:00-3:37
0
3min. 22 min. 40min. 10 sec. 29m50s 10 sec. 59m50s
62 min. 60min.
French Light 1.5
24:00-3:17
0
3min.
22 min. 40min. 10 sec. 29m50s 10 sec. 59m50s 42 min. 60min.
French Medium
1.0
24:00-3:25
0
3min.
22 min. 40 min.
10 sec.
29m50s 10 sec.
59m50s
50 min. 60min.
French Dark 1.0 24:00-3:35
0
3min. 22 min. 40min.
10 sec.
29m50s 10 sec.
59m50s
60min. 60min.
French Light
1.0
24:00-3:15
0 3min.
22 min. 40min. 10 sec. 29m 50s 10 sec. 59m50s 40min. 60min.
French Rapid Medium
2.0
24:00-2:25
0 5 min.
20 min. 20 min. 8 sec. 44m52s
0 0
55 min. 60min.
French Rapid Dark 2.0 24:00-2:35
0 5
min. 20min. 20min. 8 sec.
44m52s
0 0 65 min.
60 min.
French Rapid Light 2.0 24:00-2:15
0
5min.
20min.
20min.
8 sec. 44m52s 0 0 45min.
60min.
French Rapid Medium
1.5
24:00-2:22
0 3min.
22 min. 20min. 8 sec. 44m52s
0 0
52 min. 60min.
French Rapid Dark
1.5
24:00-2:32
0 3min.
22min. 20min. 8 sec. 44m52s
0 0
62 min. 60 min.
French Rapid Light 1.5
24:00-2:12
0
3min. 22min. 20min. 8 sec.
44m52s
0 0
42 min.
60min.
French Rapid Medium 1.0 24:00-2:20
0
3min. 22 min. 20min. 8 sec.
44m52s
0 0
50 min. 60min.
French Rapid Dark
1.0
24:00-2:30
0
3min.
22 min.
20min.
8 sec.
44m52s
0 0
§Omin. 60min.
French Rapid Light 1.0
24:00-2:10
0
3min. 22 min. 20min. 8 sec. 44m52s
0 0
40min. 60min.
11

Delay
Course Timer
Punch Keep
Selection
Lb. Range Rest Knead 1 Knead 2 Rise 1 Down Rise 2
Shape
Rise 3
Bake Wann
Fruit & Nut Medium
2.0
24:00-3:25
0
5min. 20min.
40min.
10 sec. 24m50s 5 sec. 49m55s
65min. 60min.
Fruit & Nut Dark
2.0
24:00-3:35
0
5min.
20 min.
40min.
10 sec. 24m50s 5 sec. 49m55s 75min. 60min.
Fruit & Nut Light
2.0 24:00-3:15
0
5min.
20min.
40min.
10 sec. 24m50s 5 sec. 49m55s 55 min. 60min.
Fruit & Nut Medium
1.5
24:00-3:22
0
3min. 22min. 40 min. 10 sec. 24m50s
5 sec.
49m55s
62 min.
60 min.
Fruit & Nut Dark
1.5 24:00-3:32
0
3min. 22min. 40 min.
10 sec. 24m50s 5 sec. 49m55s 72 min. 60min.
Fruit & Nut Light
1.5
24:00-2:12
0
3min.
22min. 40 min. 10 sec. 24m50s
5 sec.
49m55s 52 min. 60min.
Fruit & Nut Medium
1.0 24:00-3:20
0
3min. 22 min. 40 min. 10 sec. 24m50s
5 sec.
49m55s
60min. 60min.
Fruit & Nut Dark
1.0
24:00-3:30
0 3
min.
22 min.
40min.
10 sec.
24m50s
5 sec. 49m55s 70min. 60min.
Fruit & Nut Light
1.0
24:00-3:10
0 3
min.
22 min.
40min.
10 sec.
24m50s
5 sec. 49m55s 50 min. 60min.
Fruit&Nut Rapid Med.
2.0 24:00-2:50
0
5min. 20min. 25min. 10 sec. 54m50s
0 0 65 min. 60min.
Fruit&Nut Rapid Dark
2.0
24:00-3:00
0
5min.
20min.
25min.
10 sec. 54m50s
0 0 75 min.
60min.
Fruii&Nut Rapid Light
2.0
24:00-2:40
0
5min.
20min.
25min.
10 sec. 54m50s
0 0 55 min.
60min.
Fruii&Nut Rapid Med.
1.5
24:00-2:47
0
3min. 22min. 25min.
10 sec.
54m50s
0 0
62 min. 60min.
Fruii&Nut Rapid Dark
1.5 24:00-2:57
0 3
min. 22min. 25min. 10 sec. 54m50s
0 0 72min.
60min.
Fruit&Nut Rapid Light
1.5
24:00-2:37
0 3
min.
22 min.
25min.
10 sec. 54m50s
0 0
52 min. 60min.
Fruit&Nut Rapid Med.
1.0
24:00-2:45
0 3
min.
22 min.
25 min.
10 sec. 54m50s
0 0
60min. 60min.
Fruit&Nut Rapid Dark
1.0
24:00-2:55
0
3min. 22 min. 25min. 10 sec. 54m50s
0 0
70min. 60min.
Fruit&Nut Rapid Light
1.0
24:00-2:35
0 3
min. 22 min. 25 min.
10 sec.
54m50s
0 0
50 min.
60min.
12

Course Total Keep
Selection
Time Rest Knead 1
Knead 2 Knead 3 Rest Knead 4 Knead 5 Bake Wann
Quick Bread Med. 24:00-1:30
0 1
min. 3min. 2min. 2 min. 1 min.
2min. 79 min.
0
Quick Bread Dark 24:00-1:40
0 1
min. 3min.
2min. 2 min.
1 min.
2 min. 89 min.
0
Quick Bread Light 24:00-1:20
0 1
min.
3min. 2 min. 2 min.
1 min.
2 min. 69 min.
0
Course Total Keep
Selection
Lb.
Time Rest Knead 1 Knead 2 Rise 1 Punch Rise2
Shape
Rise 3 Stir Wann
Jam 1:05 15 min.
0 0 0 0 0 0
50 min.
0
Dough
2.0 1:30 0
3min.
27min.
60min.
0 0 0 0 0 0
Dough
1.5
1:27
0
3min.
24min.
60 min.
0 0 0 0 0 0
Dough
1.0
1:24
0 3
min. 21 min.
60min.
0 0 0 0 0 0
Pizza Dough 0:55
0
3min. 22 min. 30min.
0 0 0 0 0 0
Bake Only 2.0 1:30
0 0 0 0 0 0 0 0 0 0
•
All of the above cycles may be adjusted using Custom Program.
Course Total
Keep
Selection Time
Rest Knead 1 Knead 2
Rise 1
Punch
Rise2
Shape
Rise 3 Bake
Warm
Personal Recipe #1
24:00-3:10
0 5
min. 20min. 40min. 10 sec. 24m50s 15 sec.
49m45s
50 min.
60min.
Personal Recipe #2 24:00-3:35 30min. 5min. 15 min. 50 min. 10 sec. 24m50s 10 sec.
44m50s 45 min. 60min.
Personal Recipe #3
24:00-3:30
0 5min.
20 min. 40min. 10 sec. 29m 50s 10 sec. 59m50s 55min. 60min.
Personal Recipe #4 24:00-3:25
0 5min.
20min. 40min. 10 sec. 24m 50s 5 sec. 49m55s
65min. 60min.
Personal Recipe #5 24:00-2:10
0 5min.
20min. 15 min. 10 sec. 8m50s 10 sec.
29m50s
50 min.
60min.
13

MAKING DOUGH AND BAKING BREAD
Here's how to bake bread with your Grande Cuisine Bread Machine:
Open the Lid and remove the
Bread Pan.
Lift the Bread Pan straight out of
the Machine.
14
Position the Kneading Paddle on the
Drive Shaft
Match the flat side of the Drive Shaft to
the flat part of the hole in the Kneading
Paddle. Make sure the paddle
is secure.

Place the ingredients into the Bread Pan.
For best results, add all liquid ingredients
first.
Then, beginning with the salt, add
all dry ingredients EXCEPT yeast.
ALWAYS ADD YEAST LAST.
Note: If your recipe contains salt, please
add salt with liquid ingredients, keeping
it away from the yeast. Salt may interact
early
with the yeast, reducing the ability
of the bread to rise.
15
Make a small indentation on top of the
dry ingredients (not so deep it reaches
the wet layer) and add the yeast to the
indentation.
This order
of adding ingredients is
important, especially when using the
Timer, because it keeps the yeast away
from the liquid ingredients until it's time
to knead
them together. (Liquid
ingredients will prematurely activate
the yeast.)

Insert the Bread Pan in the Grande
Cuisine Bread Machine.
To insert
the Bread Pan into the Machine,
set it in place. Press down until it snaps
into place.
Close
the Lid and plug in the Grande
Cuisine Bread Machine. When you plug
it in, the Grande Cuisine Bread Machine
automatically sets
to 000:"
*Does not apply during power
failure back-up.
16
Press the SELECT button to choose the
cycle you want.
Press SELECT once to choose White.
Each time you press SELECT again, the
indicator moves onto
the next option and
variation in this order:
Whole Wheat
French
Fruit & Nut
Quick Bread/Cake
Jam
Dough
Pizza Dough
Bake Only
Personal Recipe 1 - 5
*Whole Wheat cycles have a rest period for
up to 30 minutes before kneading begins.
No movement occurs in the pan.
This is normal.

Press the LOAF CONTROL button to
choose the size you want.
Press the LOAF CONTROL to choose
2 lb., 1.5 lb., or 1
lb. size bread. This cycle
can be prompted for most settings.
*Loafcontrol
can not be activated for:
Quick Bread/Cake
Jam
Pizza Dough
17
Press CRUST CONTROL to
choose light, medium or dark crust.
You can select crust colors on White,
Whole Wheat, French, Fruit &
Nut and
Quick Breads.

For Basic, Whole Wheat and Sweet
breads, if you are adding special
ingredients,
put them into the
Dispenser NOW!
Push the EXTRAS button so that
ADD EXTRAS appears.
*Capacity
is 1/2 cup dry or 1/4 pint.
Note:
Do not pour liquids into the
Dispenser. Always make sure fresh fruit
or vegetables are not wet. Pat dry before
putting them in the Dispenser.
18
Press START to begin the Kneading
and/or Baking cycle.
First,
the Bread Machine mixes the
ingredients. Then, it begins the Kneading
process. During this process,
the yeast
begins to activate, and normally
the
Viewing Window begins to fog. (This will
clear
so you can see the progress ofyour
loaf.)
The Bread Machine will stop
kneading after a
few minutes to let the
dough rise before baking.
Ifyou chose Dough, the Bread Machine
beeps to let you know
when the dough
is ready to be removed. Then it's up
to you to shape it, give it time for
a final rising period, and bake it
in a
conventional oven.
For
other cycles, Bread Machine continues
to the Baking process.