5
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Program
Descriptions
1 Basic white (3:00 and 2:53)
For white and brown bread.
Also for flavoured breads with
added herbs and raisin.
2 French (3:50 and 3:40)
For the baking of light weight
bread such as french bread
which has a crisper crust and
light texture.
3 Wholewheat (3:40 and 3:32)
For the baking of bread
containing significant amounts
of wholewheat. This setting has
longer preheat time to allow
the grain to soak up the water
and expand. It is not advised
to use the delay timer as this
can produce poor results.
4 Quick (1:40)
For white bread that is required
in a shorter time. Bread baked
on this setting is usually
smaller with a dense texture.
5 Sweet (2:55 and 2:50)
For the baking of sweet type
bread which gives a crisper
crust than on basic setting. The
crisper crust is produced by
the sugar ‘burning’.
6 Fastbake I (0:58)
For preparation of a 1.5lb white
loaf in a reduced time period.
Loaves made on this setting
can be shorter and the texture
more moist.
7 Fastbake II (0:58)
For preparation of a 2lb white
loaf in a reduced time period.
Loaves made on this setting
can be shorter and the texture
more moist.
8 Dough (1:30)
This setting only makes the
dough and will not bake the
final bread. Remove the dough
and shape it to make bread
rolls, pizza, etc. Any dough can
be prepared on this setting. Do
not exceed 1kg (2lb) of
combined ingredients.
9 Jam (1:20)
Use this setting for making jam
from fresh fruits and
marmalade from Seville
oranges. Do not increase the
quantity or allow the recipe to
boil over the pan into the
baking chamber. Should this
happen, stop the machine
immediately. Remove the pan
carefully, allow to cool a little
and clean thoroughly.
