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Sage BBM800BSS Instruction Book page 11

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10. Start the Bread Maker
The bread maker is now ready to activate, automatically calculating
the recommended temperatures and times for the 'preheat', 'knead',
'rise', 'punch-down', 'bake' and 'keep warm' phases based on your
selected setting, crust colour and loaf size. The LCD screen will
indicate the recommended total cycle time.
a. To modify the recommended temperatures and times for the
'preheat', 'knead', 'rise', 'punch-down', 'bake' and 'keep warm'
phases, refer to 'Using the MODIFY button'.
b. To activate the cycle using the recommended temperatures and
times for the 'preheat', 'knead', 'rise', 'punch-down', 'bake' and
'keep warm' phases, press the START | PAUSE button. The button
surround will illuminate red. As the cycle begins, the LCD screen
will indicate the time remaining until the loaf is ready and the
progress indicator will flash to indicate the current phase of
the cycle.
c. To pause the cycle, press and hold the START | PAUSE button.
Refer to 'Using the PAUSE feature'.
d. To cancel the cycle, press and hold the CANCEL button until the
LCD screen returns to the main menu.
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NOTE
When using the bread maker for the first time you may notice
the machine emit vapors. These are the protective substances
on the heating elements. These are safe, not detrimental to the
performance of the bread maker and will dissipate with use.
The bread maker is equipped with Power Failure Protection. If the
power supply is interrupted then restored, this feature allows the
cycle to automatically resume where it left off instead of starting
from the beginning of the cycle. For the Power Failure Protection to
activate, the bread maker must have been operating for a minimum
of 5 minutes before the power was interrupted, and the power must
be restored within 60 minutes. If the power is not restored within
60 minutes; if you are unsure when the outage occurred; or if the
'bake' phase was interrupted; it is recommended to discard the
ingredients, particularly when using perishable ingredients such as
dairy products, eggs, etc.
The table below outlines the phases of the cycle.
PHASE
DESCRIPTION
'Preheat'
The 'preheat' phase warms the ingredients to allow the yeast
to perform optimally. It also allows heavy grains and flours
to absorb liquid, before softening and expanding for better
gluten development.
During this phase, no movement occurs in the bread pan.
'Knead 1'
The 'knead 1' phase distributes the yeast and moistens the
gluten in the flour.
During this phase, the paddle will rotate slowly.
'Knead 2'
The 'knead 2' phase thoroughly mixes the ingredients and
strengthens the moistened gluten strands to a springy
elasticity. A dough ball will form.
During this phase, the paddle will rotate faster and in both the
clockwise and counterclockwise direction.
You may notice the collapsible paddle automatically collapse
into the flat position then return to the upright position
multiple times during this phase. This action allows the
dough ball to accumulate all the unincorporated ingredients
in the corners of the bread pan.
The Automatic Fruit and Nut Dispenser will automatically
release its contents 8 minutes before the end of the 'knead 2'
phase, regardless of whether it has been loaded.
NOTES
This phase will only occur on the WHOLE WHEAT, WHOLE WHEAT RAPID
and JAM settings.
Viewing window may fog up. This is normal and will dissipate later in the cycle.
There may be lumps and unincorporated ingredients in the corners of the bread
pan. This is normal. They will be incorporated during the 'knead 2' phase.
Viewing window may fog up. This is normal and will dissipate later in the cycle.
There may be lumps and unincorporated ingredients in the corners of the bread
pan. Be patient - the clockwise and counterclockwise direction of the paddle will
eventually incorporate all the ingredients before the end of the 'knead 2' phase,
however if necessary use a rubber spatula to fold in any flour from around the
edges of the bread pan. This is especially important on the GLUTEN FREE and
YEAST FREE settings.
Humidity, the way the flour is measured and the moisture content of the
flour affects dough consistency. For this reason, you may wish to check the
dough approximately 5-10 minutes into this phase. Lift open the lid. Poke the
dough ball with your finger, careful to avoid the moving paddle. The dough
should feel soft and sticky like scotch tape. If it is too dry, add liquid (27°C),
½ to 1 tablespoon at a time. If it is too wet, add flour 1 tablespoon at a time.
NOTE: Gluten free doughs will be wetter and more like a thick, sticky batter,
while yeast free bread doughs will look like a cake batter.
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