Charlescraft NBR BBM3 - Page 8

OPERATI NG MODES (CO NT' D)
CYCLE TIMES
BASIC WHOLEWHEAT SWEET FRENCH
QUICK
DOUGH
1 LB 11 /2L B 2LB 1L B 1 1/2LB 2LB 1 ~ 11/2LB 2LB 1 LB 1 1/2 LB 2L B
1
LB 1 1/2L B 2LB 1L B 11/2LB 2LB
K nead i ng 1 0min. 1 5m in. 1511\in .
l2min. 1 5min. 15 min.
1 0min. 15m in. 15min . 1 2min. 15m i n. 1 5mi n. Smin . 6m i n. 7min . 1 Omin. 1 5min. 17 min.
Re sting 28min. 30min. 32 mio. 23m in. 30min . 30mn. 35(11 in. 33m i n. 32m i n.
33m i n. 33m in . 32 min. 30rrin. 30min. 30min .
Kneading 12min. 20m in. 20m i n. 1 5mn. tsmn. 20min . tSm in. 22 min . 25min.
1Smin. 22m in. 20mi n. 1 0min . 15mi n. 18min .
Rising 20min. 2 0min. 23mi n. 30m in. 25mi n. 25 rrin. 25min . 20min. 23m in. 35min. 25min . 28min .
20min. 20min. 20mi n.
P unch Dow n Ss ec. Ss ec. Ss ec. Ssec. Ss ec . Sse c. Ssec. Ssec. Ssec. Ssec. Ssec. Ss ec . Ssec . Ssec. Ss ec .
Ris i ng 60min. 60 m i' fl . 60m i n. 70rnin. 7 0min. 7 0mi n. 60min . 60min. 60 min.
70min . 70m in. 70m i n.
Ba king 50min. SSmin . 60min . SOmin. 55min. 60mn . SSmin. 60mn. 65min. 55min . 65min. 7 5min . 7 5min. 84 mi n. 88m in.
T ota l 3:00h r. 3:20h r. 3:30hr l20hr . 3:30hr. 3:4 0ht
3:20h r. 3: 30hr. S: 4 0hr
3: 40h r. 3:50hr . 4: 00 hr.
1 :20h r. t:30hr. t: 35h r. t:t onr. t:2Qh r. t:2 5hr.
Keep Warm S:OO h r. l OOhr. 3: 00hr S:OOtv. 3:00 hr. 3:00 hr 3:00hr. S:OOhr. l OO hr 3:00hr . s:ootv. 3:00 hr.
FRU IT AND NUT SI GNAL W IL L SOUND SHORTLY BEFOR E THE E ND OF THE SE COND KNEAD IN G CYCLE .
IF STOP IS NO T PR ESSE D AFTER BAKING , A CONT R OLLED K EE P WA RM PE RIOD WILL BEGIN AND LAS T
FOR 3 HOURS . IT IS B EST TO RE MOV E BREAD AS SOON AS POSS I BL E AFT ER BAKING IS COMPL E TE .
SLICING AND ST OR I NG B READ
For b~st r es ul ts, pl ace br ead on wire r ack and allow to cool for 20 - 30 minu t es before slic i ng. Al ways use a
sharp bread knife to slice bread cleanly.
Store bread in an airtig ht con t ainer or plast ic bag . Keep in refrigerato r or store in freezer fo r longer per i ods .
Since y our homemade bread has no preservati ve s, it wi ll dry out and lose flavour quic kl y. Use stale br ead to
m ake croutons or stu ff i ng.