Sage BBM800BSS Instruction Book page 28

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.
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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
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