Program Cycles - Hamilton Beach 29985 Manual De Instrucciones

Program Cycles

Tips:
• Use a rubber spatula to scrape sides of pan while Bread Maker is mixing to ensure all ingredients are blended.
• Remove Bread Pan from Bread Maker when cycle is complete. Let Bread Pan cool for 5 to 10 minutes on a wire cooling rack before
removing bread and let quick bread or cake cool 10 minutes before removing to a wire cooling rack.
Basic Bread
For white and mixed breads consisting mainly of basic bread flour.
French Bread
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.
Gluten Free Bread
For gluten-free breads and mixes.
Whole Grain Bread
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.
1-lb. (454-g) Express
Kneading, rising, and baking occurs in 1 hour and 22 minutes. Bread
will be heavier and not as high as bread in other cycles.
1.5-lb. (680-g) Express
Same as 1.0 lb. Express and takes 1 hour and 32 minutes.
2-lb. (907-g) Express
Same as 1.5 lb. Express and takes 1 hour and 48 minutes.
Quick Bread
For packaged quick breads or quick-bread recipes that do not
use yeast for rising and instead may use baking powder or soda.
Kneading, rising, and baking in less time than yeast bread.
Tip: Spray Pan with nonstick cooking spray before adding
ingredients for easy removal of baked Quick Bread.
Sweet Bread
For breads with yeast, and additives such as fruit juices, grated
coconut, raisins, dry fruits, chocolate, or added sugar. Due to a
longer phase of rising, bread will be light and airy.
Dough
This cycle prepares yeast dough for buns, pizza crust, etc., to be
baked in a conventional oven. There is no baking in this cycle.
Cake
Mixing and baking occurs, but with aid of baking soda or baking
powder.
Jam
For making jams with fresh fruit.
Bake
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.
Artisan Dough
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.
7