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Sage BBM800BSS Instruction Book page 28

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Setting: Wholewheat Rapid
SIZE/CRUST
PREHEAT
KNEAD
KNEAD
RISE
RISE 1
TEMP
1
2
TEMP
(˚C)
(˚C)
0.5kg Light
16
2 min
17 min
32
30 min
0.5kg Medium 16
2 min
17 min
32
30 min
0.5kg Dark
16
2 min
17 min
32
30 min
0.75kg Light
16
3 min
17 min
32
30 min
0.75kg
16
3 min
17 min
32
30 min
Medium
0.75kg Dark
16
3 min
17 min
32
30 min
1kg Light
16
4 min
17 min
32
30 min
1kg Medium
16
4 min
17 min
32
30 min
1kg Dark
16
4 min
17 min
32
30 min
1.25kg Light
16
5 min
15 min
32
30 min
1.25kg
16
5 min
15 min
32
30 min
Medium
1.25kg Dark
16
5 min
15 min
32
30 min
Setting: Dough
COURSE
KNEAD 1
KNEAD 2
Dough
5 min
25 min
Pizza dough
5 min
15 min
Pasta dough
14 min
All have separate recipe sections.
54
PUNCH
RISE 2
SHAPE
RISE 3
BAKE
BAKE
TOTAL TIME
DOWN
TEMP
(HOUR:MIN)
(˚C)
10 sec
10 min
10 sec
30 min
35 min
140
2:09
10 sec
10 min
10 sec
30 min
40 min
140
2:14
10 sec
10 min
10 sec
30 min
48 min
142
2:22
10 sec
10 min
10 sec
30 min
37 min
140
2:12
10 sec
10 min
10 sec
30 min
42 min
140
2:17
10 sec
10 min
10 sec
30 min
50 min
142
2:25
10 sec
10 min
10 sec
30 min
40 min
140
2:16
10 sec
10 min
10 sec
30 min
45 min
140
2:21
10 sec
10 min
10 sec
30 min
53 min
142
2:29
10 sec
10 min
10 sec
30 min
50 min
140
2:25
10 sec
10 min
10 sec
30 min
55 min
140
2:30
10 sec
10 min
10 sec
30 min
1 hr 3 min
142
2:38
RISE TEMP (˚C)
RISE
TOTAL TIME
32
60 min
1 hr 30min
32
60 min
50 min
14 min
Setting: Gluten Free
WARM
SIZE
KNEAD 1
KNEAD 2
1kg Light
3 min
17 min
1 hr
1kg Medium
3 min
17 min
1 hr
1kg Dark
3 min
17 min
1 hr
1.25kg Light
3 min
17 min
1 hr
1.25kg Medium
3 min
17 min
1 hr
1.25kg Dark
3 min
17 min
1 hr
1 hr
1 hr
1 hr
1 hr
1 hr
1 hr
RISE TEMP
RISE 1
SHAPE
RISE 3
BAKE
(˚C)
32
50 min
10 sec
50 min
45 min
32
50 min
10 sec
50 min
50 min
32
50 min
10 sec
50 min
55 min
32
50 min
10 sec
50 min
50 min
32
50 min
10 sec
50 min
55 min
32
50 min
10 sec
50 min
1 hr
BAKE
TOTAL TIME
WARM
TEMP (˚C)
(HOUR:MIN)
135
2:45
1 hr
135
2:50
1 hr
137
2:55
1 hr
135
2:50
1 hr
135
2:55
1 hr
137
3:00
1 hr
55

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