Andrew James Bread Maker - Program Menu; Program Descriptions

13
Pause funcon
Aer a procedure starts up, you can press the START/STOP buon to pause it at any
me. The operaon will be paused but the seng will be memorized and the
outstanding me will ash on the LCD screen. Press the START/STOP buon again
and the program will connue. If le for 10 minutes without pressing any buon
the program will connue.
Menu
The menu buon is used to select the dierent programs. Each me it is pressed
(accompanied by a short beep) the program will change. Press the buon
connuously to cycle through the programs. The 12 programs will be in turn
indicated on the LCD display. Select your desired program. The funcons of the 12
programs are explained below.
Programme 1: Basic
For white and mixed breads that mainly consists of wheat our or rye our. The
bread has a compact consistency. You can adjust the crust colour by pressing the
COLOUR buon.
Programme 2: French
For light breads made from ne our. French bread requires special ming and
temperatures to achieve that wonderful crispy, nicely browned crust. This is not
suitable for baking recipes requiring buer, margarine or milk.
Programme 3: Wholewheat
Wholewheat bread is a yeast bread that is made with a signicant poron of whole
wheat our (50% or more), rather than with all white bread our. Breads made
from whole wheat our are more nutrious because the our is milled from the
enre wheat berry (including the bran and the germ). Using whole wheat our
produces bread that is brown to dark brown in colour (when all whole wheat our
is used) and are more avoursome, and healthier, than breads made with rened
white ours (even though “lost” nutrients are added back into white ours).