Kneading and baking cycle charts, Basic bread basic, Bread – Kenmore 48487 User Manual
Page 22: Whole wheat bread* wholewheat, No movemertt occurs in the bread pan, Rapid, Rapid bread, This is normal, Light medium, Light medium dark
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KNEADING AND BAKING CYCLE CHARTS
Course
Selection
Basic Bread
Basic
Rapid
Bread
CflUST Conlrol
Light
Medium
Dark
Light
Medium
Dark
LOAF Control
t.S lbs.
2.0 lbs.
1.5 lbs.
2-0 lbs.
1.5 lbs.
2,0 lbs.
1.5 lbs.
2.0 lbs-
1.6 lbs.
2,0 lbs.
1.5 lbs
2.0 lbs
Delay Timer flange
3:0T‘f300
3:10'13:00 3:15-13:{)0 3:20*13:00 3:25-13:00 3:30-13:00 1:47-13:00 1:50-13:00 155-1300
2:00-13:00 2:05-1300
2:10-13:00
Preheat
00
00
00
00
00
00
00
00
00
00
00
00
Knead
1
3 mifi.
5 min.
3 min.
5 mm.
3 min.
S min.
3 min.
S mm.
3 min.
6 min.
3min.
5 min.
Knead 2
2Í mm.
20
mm
22 mm
20 mm.
22 min
20
mm.
22 min.
20 min.
22
mm.
20 mm.
22 min.
20 min.
Rise 1
40 min
40 min.
40 min
40mtn
40 mm
40 mm
13 mm.
13 mm.
13 mm
13 mm.
13 min.
13 mih.
Knead 3
10 Sec
10 seC
10 sec
10 sec.
10 sec
10
sec
OO
00
00
00
00
00
Rise a
25 min
25 min
25 mm.
25 min
2S min.
26 mirt.
00
00
00
00
00
00
Knead 4
15 Sec
15 sec.
15 sec.
IS sec.
15 sec.
15 sec.
10 sec.
10 sec.
10 see.
10 sec.
10 sec.
10 sec,
Rise3
SO mm.
50 mid.
So min.
50 min.
50 min.
50 min
32 min.
32 min.
32 mih
32 min.
32 mm.
32 mih
SaKirig
37 min.
40 min
45 mm.
' 50 min.
55 min
60 min.
37 min.
40 min
45 min
50 min.
55 min.
1 hr
Convection Cool
Down
10 mm
10 min.
10 min.
10 min,
ID mm.
10 mm
00
00
00
00
00
00
Total Tirne
3:07
3'10
3:15
3:20
3:25
3:30
1:47
1:50
1:S5
2:00
2:05
2:10
Keep Warm
1 hr
1 hr.
1 hr.
1 hr
1 hr
1 hr
1
hr.
1 hr
1 hr
1 hr
1 hr.
1 hr
Course
Seieciion
Whole Wheat Bread*
Wholewheat
Rapid Bread*
CRUST Control
Light
Medium
Dark
Light
Medium
Dark
LOAF Control
1,5 lbs
2.0 lbs.
1.5 lbs,
2.0 lbs.
1,6 lbs.
2.0 lbs
1.6 lbs.
2,0 lbs.
1.5 lbs
2,0 lbs.
15 lbs.
2.0 lbs.
Delay Timer Range 3 36-13:00 3:40-13 00 343-13:00
3:45-1300 3:52-1300 355-13:00 213-1300
215-1-3 00 2:!8-13:00 2:20-13:00 2:27-13:00 2:30-13:00
Preheat"
30 min.
30 min.
30 min.
30 mih.
30 min.
30 mm.
5 mm
5 min.
5 min
5 min.
5 min.
5 min.
Knead 1
Sfflin.
5 min.
3 min.
5 rnin.
3 min.
5 min.
3 mm.
5 min
3 mm.
5 min
3 mm.
5 min.
Knead 2
17 min.
15 min.
17 min
15 mm.
17 min.
15 min.
17 min.
15 min.
17 mm
15 mm
17 min.
15 min
Rise 1
45 mirt.
45 mm.
46 min.
45 min.
45 mm.
45 min.
30 min.
30 mtn.
30 mm.
30 mm.
30 min.
30 min.
Knead 3
10 sec
10 sec.
10 sec.
10 sec
10 sec.
10 sec.
00
00
00
00
00
00
Rise 2
25 min.
25 mm.
25 mm.
25 min.
25 mm.
25 mtn
OO
00
00
00
00
00
Knead 4
10 sec.
10 sec.
10 sec.
10 sec.
10 sec.
10 sec.
10 sec-
10 sec
10 sec.
10 sec.
10 sec.
10 s6c
Rise3
48 min.
45 min.
45 min.
45 min.
45 mm.
45 min.
40 mtn.
40 mm.
40 mifi
40 min.
40 min.
40 min.
Baking
43 min.
45 min.
40 min.
50 min.
57 min.
60 min.
38 min.
40 min.
43 mm
45 mm.
52 min.
55 min.
Gonveetiofj Cool
Down
10 min.
10 mih.
10 min.
10 min.
10 mm.
10 min.
00
00
00
00
00
00
Total Time
3:38
3:40
3:43
3:45
3:62
3:55
2:13
2:15
2:18
2:20
2:27
2:30
Keep Warm
1 hr.
1 hr
1 hr
1 hr
1 hr
1 hr.
1 hr
1 hr.
1 hr.
1 hr
1 hr
1 hr
Whole Wheat cycles have a rest period for up to 30 minutes before kneading begins.
No movemertt occurs in the Bread Pan.
This is normal.
21