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General| Brand | BETTY CROCKER |
|---|---|
| Model | BCF 1690 |
| Category | Bread Maker |
| Language | English |
Details the LCD display, keys, and indicator lights on the control panel.
Descriptions of the 12 pre-installed programs for baking different types of bread and dough.
Signals for key presses, ingredient addition, and program completion.
Explanation of the H:HH message indicating the baking compartment is too warm.
Instructions for cleaning, inserting the bread pan, and adding ingredients.
Steps for selecting options, starting the machine, and monitoring progress.
Safe procedure for removing the hot loaf and unplugging the unit.
Guidance on general cleaning and care for the bread pan and kneading blade.
Emphasis on ingredient quality, precise measurement, and water temperature.
Recommendations for cooling bread before slicing for optimal results.
How to adjust flour or liquid for dough consistency and account for altitude.
Tips on substituting fats, liquids, sweeteners, and using bread mixes.
Advice on halving recipes, flour limits, and ingredient order.
Explanation of common display messages and their solutions.
Solutions for operational issues like unit not working or incorrect bread rise.
Ingredients and steps for baking a French bread loaf.
Ingredients and steps for baking cornbread with chiles.
Ingredients and steps for making double-berry jam.
Ingredients and steps for baking a cake with frosting.
Ingredients and steps for preparing dinner rolls.
Ingredients for 1½-pound and 2-pound loaves of honey-whole wheat bread.
Ingredients and steps for baking a cottage dill loaf.
Ingredients for 1½-pound and 2-pound loaves of classic white bread.
Ingredients and steps for making an easy apple coffee cake.
Ingredients and steps for making crusty mustard focaccia.
Ingredients for 1½-pound and 2-pound loaves of raisin-cinnamon bread.
Ingredients and steps for making a two-cheese pizza.
Steps for baking a snackin' cake using a cake mix.
Ingredients for Ultra Fast-I and Ultra Fast-II Italian bread loaves.
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