Delta BB 1350, Operating Manual

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3 = French*:
This program is used to process doughs with longer standing phases. For light,
crustier breads made of white, heavily ground flour (mostly Type 405).
4 = Rapid*:
This program is used for making breads quickly. This program has no facility for
baking the bread later; see list of possible program variations on Page 9.
5 = Whole wheat*:
This program is used to make breads with a high proportion of rye and wheat whole-
grain flour, oats or bran. On this setting the longer preheating phase is used to allow
the “grains” to absorb water more easily and to open up (sunflower seeds, sesame
seeds, linseed, etc.).
The bread is therefore smaller, denser and heavier than comparable light breads. We
do not recommend baking on a timer with this program as the quality of the bread
could be adversely affected.
6 = Sweet*:
This program is used to make sweet bread, e.g. with fruit juice, sugar, coconut flakes,
raisins, dried fruits or chocolate.
7 = Dough*:
This program is used to make dough (kneading and allowing to stand) but without
the bake function. The dough can, for example, be used to make pizzas, plaits and
rolls.
8 = Bake:
This program is only for baking doughs, without kneading or allowing them to rise
(e.g. doughs which you have previously mixed or whose preparation has been in-
terrupted by a lengthy power cut).
This program can also be used to rebake a bread which is too light or possibly not
baked thoroughly enough.
Note: the preset time cannot be changed on this program. Press the “Start/Stop”
button on the equipment if you wish to end the baking process prematurely.
9 =
Jam*:
This program is used to make home-made jam.
10 =
Sandwich*:
This program is used to make sandwich bread and to bake light bread with thinner
crusts.
11 =
Gluten free*:
This baking program is particularly suited to the baking properties of gluten-free
flour mixes or types.