After Start-Up; Pause Function - Vox BM-1329 Instruction Manual

AFTER START-UP

As soon as the home bakery is plugged the power supply, a beep will be heard and "1 3:00" appears
in the display. But the two dots between the "3" and "00" don't flash constantly. The "1" is the default
program. The "2.0LB" and "Medium" are the default settings.
START / STOP
For starting, pausing and stopping the selected operation program.
To start a program, press the START/STOP button once. A short beep will be heard and the two dots
in the time display begin to flash and the program starts. Any other button is inactivated except the
START/STOP button after a program has begun.
To stop the program, press the START/STOP button for approx. 2 seconds, then a long beep will be
heard, it means that the program has been switched off.

PAUSE FUNCTION

After procedure starts up, you can press START/STOP button to interrupt at any time for less than 2s,
the operation will be paused but the setting will be memorized, the outstanding time will be flashed on
the LCD. Press START/STOP button again or within 10 min without pressing any button, the program
will continue.
MENU
It is used to set different programs. Each time it is pressed (accompanied by a short beep) the program
will vary. Press the button discontinuously, the 12 menus will be cycled to show on the LCD display.
Select your desired program. The functions of 12 menus will be explained below.
Program 1: BASIC
For white and mixed breads, it mainly consists of wheat flour or rye flour. The bread has a compact con-
sistency. You can adjust the bread brown by setting the TEMP button.
Program 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 requiring
butter, margarine or milk.
Program 3: WHOLEWHEAT
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 a bread that is brown to dark brown in color (when all whole wheat flour is used),
and the breads are more flavorful and healthful than breads made with refined white flours (even
though "lost" nutrients are added back into white flours).
Program 4: QUICK (the loaf size is not applicable)
Kneading, rise and baking loaf within the time less than Basic bread. But the bread baked on this set-
ting is usually smaller with a dense texture.
Program 5: SWEET
The Sweet Breads settings are for baking breads with high amounts of sugar, fats and proteins, all of
which tend to increase browning. Due to a longer phase of rising the bread will be light and airy.
Program 6: ULTRA FAST- I (the loaf size can not be adjusted, only display the default loaf size of 2.0LB,
and the delay time is not applicable)
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