13
BREAKDOWN OF BREAD/DOUGH CYCLES
SETTING
0 1 2 3 4 5 6 7
8 9 10 11 12
Cycle
EXTEND
BAKE
BASIC
REG
1 lb
BASIC
LARGE
1-1/2 lb
BASIC
LARGE
DARK
1-1/2 lb
WHOLE
WHEAT
REG.
1 LB
WHOLE
WHEAT
LARGE
1-1/2 lb
WHOLE
WHEAT
LARGE
RAPID
1-1/2 lb
FRENCH SWEET DOUGH QUICK
BREAD
JAM ONE
HOUR
BREAD
CYCLE
REST*
-
-
-
-
30 min*
30 min*
15 min*
-
-
-
-
-
-
Knead 1
-
6 min
6 min
6 min
6 min
6 min
6 min
6 min
6 min
6 min
6 min
45 min
-
Knead 2
-
27 min
31 min**
31 min**
18 min
25 min
22 min
22 min
31 min**
24 min
14 min
15 min
14 min
Rise 1
1
23 min
29 min
29 min
76 min
79 min
39 min
34 min
40 min
60 min
-
-
20 min
Punch 1
-
-
-
-
10 sec
15 sec
15 sec
5 sec
5 sec
-
-
-
-
Punch 2
-
-
-
-
-
-
-
10 sec
10 sec
-
-
-
-
Punch 3
-
-
-
-
-
-
-
5 sec
5 sec
-
-
-
-
Rest
-
-
-
-
30 min
30 min
15 min
29 min
29 min
-
-
-
-
Shape 1
-
5 sec
5 sec
5 sec
3 sec
3 sec
3 sec
5 sec
5 sec
-
-
-
-
Shape 2
-
10 sec
10 sec
10 sec
-
-
-
10 sec
10 sec
-
-
-
-
Shape 3
-
5 sec
5 sec
5 sec
-
-
-
5 sec
5 sec
-
-
-
-
Rise 2
-
64 min
54 min
54 min
55 min
45 min
45 min
54 min
49 min
-
-
-
-
Bake
60 min
45 min
50 min
70 min
45 min
55 min
55 min
65 min
50 min
-
90 min
-
25 min
Keep Warm
-
60 min
60 min
60 min
60 min
60 min
60 min
60 min
60 min
60 min
-
60 min
Total ***
Time
1:00
2:45
2:50
3:10
4:20
4:30
3:20
3:30
3:25
1:30
1:50
1:00
0:59
Max Time
Delay
-
14:45
14:50
15:10
16:20
16:30
15:20
15:30
15:25
13:30
13:50
13:00
12:59
*
The Whole Wheat cycles begin with a rest period during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or
grain to soften and helps ingredients to combine well. There is no blade action during this period.
** Alert sounds during knead to add ingredients if recipe recommends doing so.
*** Total Time does not include “Keep Warm.”
TROUBLE SHOOTING GUIDE
Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possible causes and
the corrective action that should be taken to ensure successful bread making.
PROBLEM POSSIBLE
CAUSE
SOLUTION
LOAF SIZE AND SHAPE
1. Short loaves. On average, 1 lb loaves will be
about 4 inches high; 1-1/2 lb loaves 5 to 6
inches high at regular bread settings. Breads
made at the one hour bread cycle will be
about 1 inch shorter which is normal.
* Wheat breads will be shorter than white
breads due to less gluten forming
protein in whole wheat flour.
* Not enough liquid.
* Sugar omitted or not enough added.
* Wrong type of flour used.
* Not enough yeast or to old.
* Wrong type of yeast used.
* Normal situation, no solution.
* Increase liquid by 1 tablespoon
* Assemble ingredients as listed in recipe.
* Do not use all-purpose flour.
* Measure amount recommended and check
freshness date on package.
* Use correct type of yeast, especially important
for bread machine/ fast-rising yeasts and
when using one hour bread cycle.
2. Flat loaves, no rising
* Yeast omitted.
* Yeast too old.
* Liquid too hot.
* Too much salt added.
* Sugar or other sweetener omitted.
* If using timer, yeast got wet before
bread making process started.
* Assemble ingredients as listed in recipe.
* Check expiration date.
* Use liquid at correct temperature for bread
setting being used
* Use amount recommended.
* Assemble ingredients s listed in recipe.
* Push dry ingredients into corners of pan and
make slight well in center of dry ingredients
for yeast to protect it from liquids.
3. Top inflated, mushroom-like in appearance.
* Too much yeast.
* Too much sugar.
* Too much flour.
* Substituted bread machine/fast rising
yeast for active dry yeast.
* Not enough salt.
* Warm,
humid
weather.
* May be caused from baking in high
altitude.
* Reduce yeast by ¼ to ½ teaspoon.
* Reduce sugar by 1 teaspoon.
* Reduce flour by 2 to 3 tablespoons.
* Use correct amount of bread machine/fast-
rising yeast.
* Use amount of salt recommended in recipe.
* Reduce liquid by 1 tablespoon and reduce
yeast by ¼ to ½ teaspoon.
* Make recommended adjustment for high
altitude baking by reducing yeast by ¼
teaspoon and reducing liquid by 2 to 3
teaspoons.
4. Top and side cave in.
* Too much liquid.
* Reduce liquid by 1 tablespoon
