Kneading and baking cycle charts (contd.), French iread french, Bread – Kenmore 48487 User Manual
Page 23: Fruit & nut bread fruit & nut, Rapid
Attention! The text in this document has been recognized automatically. To view the original document, you can use the "Original mode".
KNEADING AND BAKING CYCLE CHARTS (contd.)
Course
Selection
French iread
French
Rapid
Bread
CRUST Control
Light
Medium
Dark
light
Medium
Dark
LOAF Control
1,5 lbs.
2.0 lbs.
1.5 lbs,
2.0 lbs.
1,5 lbs,
2.0 lbs.
1.5 lbs.
2,0 lbs.
1.5 lbs.
2.0 lbs
1,5 lbs.
2,0 lbs,
Delay Timer Range
3;27-13:00 3:30-13;00 3;35-13:OD 3,#13;00
3:45-13:00 3:50-13:00 2:27-13:00 2:30-13:00 2:35-13:00 2:40-13:00 245-1300
2:50-13:00
Preheat
00
00
00
00
00
00
00
00
00
00
00
00
Knead 1
3 min.
5 min.
3 min
6 min,
3mih,
5 min.
3 min.
5 min.
3 min.
5 min.
3 min.
5 min.
Knead 2
22 min.
25 min.
22 mm.
25 mm,
22 min.
20 mm.
22 min.
20 min.
22 min.
20 min.
22 min.
20 min,
Rise 1
40 min.
40 min
40 min.
40 min.
40 min.
40 mm.
25 min.
25 min,
25 min.
25 min.
25 min.
25 min.
Knead 3
10 sec.
10 sec,
10 sec.
10 sec.
to
sec.
10 sec.
00
00
00
00
' 00
00
Rise 2
30 min,
30 min.
30 min,
30 min.
30 min,
30 min.
00
00
00
00
00
00
Knead 4
10
sec.
10 sec,
10
sec,
10 sec.
10 sec.
10 sec.
to sec.
10 sec.
10 see.
to sec.
10
sec.
10 sec.
Rise3
60 min,
60 mjn.
60 min.
60 min.
60 min
60 min,
55 min.
55 min.
55 min.
55 min.
55 min.
55 min
Baking
42 min.
45 nun.
50 min.
55 min,
60 min.
65 min.
42 min.
45 min,
50 min.
55 min.
1 hr.
65 min.
Convection Cool
Down
10 mm.
10 min,
10 min.
10 rnin,
10 min.
10 min
00
00
00
00
00
00
Total Time
3:27
3:30
3:35
3:40
3:45
350
2:27
2:30
2:35
2:40
2:45
2:50
Keep Warm
1 hr
1 hr.
t hr.
1 hr.
1 hr,
1 hr.
1 hr
t hr.
1 hr.
1 hr
1 hr.
1 hr.
Course
Selection
Fruit & Nut Bread
Fruit & Nut
Rapid
Bread
CRUST Control
Light
Medium
Dark
Light
Medium
Dark
LOAF Control
1.5 lbs,
2,0 lbs.
1.5 lbs,
2.0 lbs.
1,5 lbs,
2-0 lbs.
1,5 lbs,
2.0 lbs.
1,5 lbs,
2,0 lbs.
1,5 lbs.
2,0 lbs.
Delay Timer Range
3:22'13:00 3:2513:00 3:30-13:00 3:35-13:00 3:40-13:00 3:45-13:00 2:22-13:00 2:25-13:00 2:30-13:00 2:35-13:00 2;40-13:00 2:45-13:00
Preheat
00
00
00
00
00
00
00
00
00
00
00
00
Knead 1
3 min.
B mm,
3 mm.
5 min.
3 min.
5 min.
3 mifi-
5 min
3 min,
5 mm.
3 mm.
5 min.
Knead 2
22 min.
20 min.
22 min.
20 min
22 mm.
20 min.
22 mm
20 min
22 mm
20 min.
22 rnin,
20 min.
Rise 1
25 nnin.
25 mm.
2s mm.
25 min
25 min
25 min.
20 mm
20 min.
20 min.
20 min.
20 min.
20 min.
Knead 3
10 see.
10 sec.
10 sec.
10 see,
10 sec.
10 gee.
00
00
oo
00
00
00
Rise 2
25 min
25 min.
25 min.
25 min.
25 min.
25 mm
00
QO
00
00
00
00
Knead 4
5 see.
S sec
1 sec.
5 sec.
5 sec
5 sec.
Id see
10 sec
10 sec.
10 sec.
10 sec.
10 sec,
Rise3
65 mm.
65 min.
65 min
6S mm.
85 mm
65 mm
45 min.
45 min
45 mm.
45 min
45 mm
45 mm
Baking
52 rnin.
55 min.
1 hr
65 min
70 mm.
75 mm
52 min
55 mifi.
60 mm
65 mir.
70 min.
75 min
Convection Cool
Down
10 min
10 miri
10 min.
10 mm.
10 mm.
lOjnin
00
OQ
00
00
00
00
Total Time
3,22
3:25
3:30
3,35
3 40
3:45
2:22
2:25
2'30
2'35
2:40
2:45
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
‘When adding fruits, nut, herbs, etc, to doughs, wait to hear the “add-in"
beeper activates 23 minutes into the bread's cycle.
r. The