Bread settings
4
The Control Panel.
Time indicates time
remaining until
bread is baked
Press to start or
pause baking
Loaf sizes
Press to select
loaf size
Press to
program
Press to select your
desired bread
setting
Bread Type button
Press this button to choose the bread setting
you desire (a beep will sound each time you
press the button and the cycle time will appear
in the display window). Choose from Basic
medium, basic light, basic dark, wheat light,
wheat medium, Rapid medium, French medium
and dough. See below for a description of each
setting.
Loaf Size button
Press this button to select the size of the bread
that you are making: 1kg, 750g or 500g.
Timer button
Allows you to prepare bread up to 13 hours
later. See page 8 for instructions on how to set
the Delay-bake programmable timer.
Start/pause button
Press the Start/pause button to start your chosen
cycle. A beep will sound and the light for the
selected cycle will begin to flash.
The Pause function allows you to pause the
machine mid-cycle for up to 2 minutes. You can
then add fruit and nuts or further ingredients.
See page 9 for further instructions on using the
Pause function.
Bread settings
Your breadmaker has 8 cycles to choose from.
Press the Bread Type button to select one of
these choices. The flashing light will indicate
your choice and the cycle time will appear in the
display window.
BASIC BREAD. You have a choice of basic bread
with 3 crust colours – basic medium, basic light
or basic dark. The Bakehouse lets you choose
your favourite crust colour for most bread
varieties, including rye and white breads.
WHOLE WHEAT. You have 2 crust colour choices
for whole-wheat bread – whole-wheat light or
whole-wheat medium. The whole wheat breads
require more rising time and will produce
shorter loaves because of the heavier flours
used. All wheat cycles begin with a 30 minute
pre-heat. No blade movement occurs in the pan
during this preheat.
RAPID BAKE. This cycle lets you save time on
certain recipes by reducing the total time. The
breads made using this cycle will be shorter and
denser.
FRENCH. This cycle is for breads with crispier
crusts, such as French and Italian breads.
DOUGH. This cycle allows you to make dough
only, so that you can then hand-knead, shape
breads and bake in a conventional oven. Make
dough for pizza, dinner rolls, croissants, sweet
rolls and bagels.
2961 Convection Bakehouse 30/5/02 2:50 PM Page 6
