Program 1: Basic
For white and mixed breads, it mainly consist of wheat flour or rye flour. The bread
has a compact consistency. You can adjust the bread brown by setting the COLOR
button.
Program 2: French
For light breads made from fine flour. Normally the bread is fluffy and has a crispy
crust. This is not suitable for baking recipes requiring butter, margarine or milk.
Program 3: Whole Wheat
For breads with heavy varieties of flour that require a longer phase of kneading and
rising (for example, whole wheat flour and rye flour). The bread will be more
compact and heavy.
Program 4: Quick
Kneading, rise and baking loaf within the time less than basic bread. But the bread
baked on this setting is usually smaller with a dense texture.
Baking program 5: Sweet
For breads with additives such as fruit juices, grated coconut, raisins, dry fruits,
chocolate or added sugar. Due to a longer phase of rising the bread will be light and
airy.
Program 6: Ultra fast-I
Kneading, rise and baking 1.5LB loaf in a shortest time. Usually the bread made is
smaller and rougher than that made with Quick program.
Program 7: Ultra fast-II
The same as Program 6, but applicable for 2.0LB loaf.
Program 8: Dough
Kneading and rise, but without baking. Remove the dough and use for making bread
rolls, pizza, steamed bread, etc.
Program 9: Jam
Boiling jams and marmalades.
Program 10: Cake
Kneading, rise and baking, but rise with soda or baking powder.
Program 11: SANDWICH
Kneading, rise and baking sandwich. For baking light texture bread with a thinner
crust.
Program 12: Bake
For additional baking of breads that are too light or not baked through. In this
program there is no kneading or resting.
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