Program Cycles - Hamilton Beach 29888 Manual De Instrucciones

Program Cycles

Basic (Cycle 1)
For white and mixed breads consisting mainly of basic bread flour.
French (Cycle 2)
For light breads made from fine flour. Normally, bread is fluffy and has
a crispy crust. This is not a suitable setting for recipes requiring butter,
margarine, or milk.
Sweet (Cycle 3)
For breads with additives such as fruit juices, grated coconut, raisins,
dried fruits, chocolate, or added sugar. Due to a longer phase of rising,
bread will be light and airy.
1.5 LB Express (Cycle 4)
Kneading, rising, and baking a 1.5-lb. (680-g) loaf occurs in
1 hour and 20 minutes using a quick-rising yeast. Loaf will be smaller
and rougher than that made with Basic cycle.
2.0 LB Express (Cycle 5)
Same as 1.5 LB Express, but takes 1 hour and 55 minutes and yields a
2.0-lb. (907-g) loaf.
Quick Bread (Cycle 6)
For quick-bread recipes that do not use yeast for rising and instead
may use baking powder or soda. Kneading, rising, and baking loaf
within a time less than for basic bread.
TIP: Use a rubber spatula to scrape sides of pan while Bread Maker is
mixing to ensure all ingredients are blended.
Gluten-Free (Cycle 7)
For gluten-free breads and mixes.
6
Artisan Dough (Cycle 8)
This cycle is for making artisan dough, which will then be shaped and
baked in an oven. Ingredients should be cool since this cycle provides
a long cool rise to develop flavors and textures of dough.
Whole Grain (Cycle 9)
For breads with heavy varieties of flour that require a longer phase of
kneading and rising (whole wheat flour, rye flour). Bread will be more
compact and heavy.
Dough (Cycle 10)
This cycle prepares yeast dough for buns, pizza crust, etc., to be baked
in a conventional oven. There is no baking in this cycle.
Rise (Cycle 11)
Use for rising doughs following recipe directions or speed method
directions on packages of frozen bread dough. Rising time can be set
up to 6 hours.
Bake (Cycle 12)
After using Rise cycle, bread can be baked with this cycle or use when
additional baking of breads is needed because a loaf is too light or
not baked through. There is no kneading or resting. Bake time can be
adjusted between 5 to 60 minutes.
Cake (Cycle 13)
Kneading, rising, and baking occurs, but with aid of soda or baking
powder. If cake tester inserted in cake center does not come out clean,
select Bake cycle and set time to achieve doneness.
Jam (Cycle 14)
For making jams with fresh fruit.