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General| Model | B2500C |
|---|---|
| Capacity | 2 lb |
| Color | White |
| Crust Color Settings | Light, Medium, Dark |
| Display | LCD |
| Keep Warm Function | Yes |
| Power | 600W |
| Delay Timer | 13-hour delay timer |
| Settings | 12 pre-programmed settings |
Essential safety precautions for operating the appliance, covering hot surfaces and general usage rules.
Explains the breadmaker's feature to resume operation after a temporary power interruption.
Shows selected options and timer status.
Indicates when the breadmaker is active.
Allows adjustment of baking times and temperatures for custom recipes.
Function to save or remove custom program changes.
Buttons used for setting parameters and timers.
Selects different bread and dough courses.
Allows selection of desired crust color (light, medium, dark).
Activates or cancels the dispenser function.
Selects the desired size for the bread loaf.
Temporarily halts the current cycle.
Initiates the selected baking course.
Cancels the current cycle or resets settings.
Initial steps for preparing the breadmaker before its first use.
Specifies the maximum quantity of ingredients for different bread courses.
Instructions for correctly placing the bread pan into the baking chamber.
Guidance on how to safely remove the bread pan after baking.
Details on using the White Bread course.
Details on using the Whole Wheat Bread course.
Details on using the French Bread course.
Details on using the Fruit & Nut Bread course.
Information about all-purpose flour for baking.
Details on using bran in bread recipes.
Information on bread flour for higher volume loaves.
Use of cornmeal and oatmeal for flavor and texture.
Information on cracked wheat for nutty flavor and texture.
Guidelines for using rye flour in bread making.
Warning against using self-rising flour.
Information on a 7-grain cereal blend for bread.
Use of vital wheat gluten to improve dough structure.
Information on whole wheat flour for dense breads.
Recommendations for storing flour correctly.
General guidance for kneading and baking processes.
Techniques for advanced bread making.
Using the Bake Only course for pre-made dough or adjustments.
Instructions on how to create decorative crusts using the pause function.
Steps for making pull-apart rolls using the pause function.
Instructions for making braided breads using the pause function.
Steps for creating a rustic Mediterranean-style bread.
How to add toppings to coffee cakes during the process.
How to save and manage custom programmed recipes.
Method for preparing a sourdough starter.
Recipe for making white sourdough bread.
Recipe for sweet corn bread using the Batter Breads™ course.
Recipe for low-carb white bread.
Recipe for gluten-free country white bread.
Instructions for shaping various types of rolls.
Instructions for shaping cloverleaf rolls.
Instructions for shaping crisscross rolls.
General instructions for shaping traditional rolls.
Recipe for dinner roll dough.
Variation for French bread with onion.
Method for shaping a large French loaf.
Method for shaping French rolls.
Method for making French twists.
Topping instructions for focaccia dough.
Recipe for berry jams.
Recipe for stone fruit jams.
Instructions for cleaning the breadmaker and its parts.
Guidelines for storing the breadmaker.
