Andrew James AJ000088 Bread Maker - Manual (Page 13)

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Pause function
After a procedure starts up, you can press the START/STOP button to pause it at any
time. The operation will be paused but the setting will be memorized and the
outstanding time will flash on the LCD screen. Press the START/STOP button again
and the program will continue. If left for 10 minutes without pressing any button
the program will continue.
Menu
The menu button is used to select the different programs. Each time it is pressed
(accompanied by a short beep) the program will change. Press the button
continuously to cycle through the programs. The 12 programs will be in turn
indicated on the LCD display. Select your desired program. The functions of the 12
programs are explained below.
Programme 1: Basic
For white and mixed breads that mainly consists of wheat flour or rye flour. The
bread has a compact consistency. You can adjust the crust colour by pressing the
COLOUR button.
Programme 2: French
For light breads made from fine flour. French bread requires special timing and
temperatures to achieve that wonderful crispy, nicely browned crust. This is not
suitable for baking recipes re
quiring butter, margarine or milk.
Programme 3: Whole wheat
Whole wheat bread is a yeast bread that is made with a significant portion of whole
wheat flour (50% or more), rather than with all white bread flour. Breads made
from whole wheat flour are more nutritious because the flour is milled from the
entire wheat berry (including the bran and the germ). Using whole wheat flour
produces bread that is brown to dark brown in colour (when all whole wheat flour
is used) and the breads are more flavoursome and healthier, than breads made
with refined white flours (even though “lost” nutrients are added back into white
flours).