Product - Breville RM-BBM800XL Instruction Book

OPERATING YOUR BREVILLE CERTIFIED REMANUFACTURED PRODUCT - BEGINNER'S GUIDE
PHASE DESCRIPTION
RISE 1 The RISE phase, also known as 'proofi ng', is a period of rest that
allows the gluten to become smooth and elastic. The dough ball will
PUNCH DOWN
become a puffy mass that increases in size. This phase is important to
RISE 2
the fl avor of the bread.
PUNCH DOWN
During this phase, no movement occurs in the bread pan.
The RISE 1 and RISE 2 phases are separated by two PUNCH DOWN
phases, also known as 'defl ating'. This phase is necessary to release
the trapped carbon dioxide within the dough.
During this phase, the paddle will rotate a few turns lasting approx.
10-15 seconds.
RISE 3 The RISE 3 phase is the fi nal rise before the loaf is baked. At the end
of this rise, the risen dough usually fi lls the bread pan, taking the
shape of the pan. This is why this phase is also as 'shaping'.
During this phase, no movement occurs in the bread pan.
BAKE The BAKE phase regulates the baking time and temperature
according to the individual recipe.
During this phase, no movement occurs in the bread pan.
KEEP WARM The KEEP WARM phase holds the temperature of the baked bread for
up to 60 minutes before automatically turning off.
During this phase, no movement occurs in the bread pan.
To turn off the KEEP WARM phase, or to reduce the 60 minute keep
warm time, refer to 'Using the MODIFY button', page 34.
NOTE
Due to ingredient properties, some settings have been
programmed to skip certain phases.
NOTES
If the dough is unevenly sitting to one side of the bread pan, it
should be centered over the paddle before the RISE 3 phase to avoid
a lopsided loaf. This is especially important for the smaller 1.0lb
(0.5kg) and 1.5lb (0.75kg) loaf sizes.
TIP: Although the collapsible paddle will automatically collapse before the
start of the BAKE phase to minimize the hole at the bottom of the baked
loaf, you can also remove the paddle altogether for an even smaller hole. At
the start of the RISE 3 phase, the REMOVE PADDLE alert will sound. Press
and hold the START | PAUSE button to pause the cycle. With protective
hot pads or insulated oven mitts, lift open the lid. Hold the bread pan by
the handle and lift straight up. Place the bread pan on a wire rack. Close
the lid. Take the dough from the bread pan, remove the paddle, form the
dough into a neat ball and replace in the center of the bread pan. Return
the bread pan to the baking chamber. Close the lid. Press the START |
PAUSE button to resume the cycle.
It is important to remove the dough when the alert sounds, and to replace
the dough in the center of the pan to ensure the dough rises completely and
is not lopsided. Removing the paddle is not recommended on the GLUTEN
FREE and YEAST FREE settings as the dough is more like a batter.
If the dough rises higher than the bread pan, open the lid, pierce
the top with a skewer or toothpick and allow it to gently defl ate.
This should prevent it from baking over the top of the bread pan,
collapsing or spilling onto the heating element.
Steam will emit from the steam vents. This is normal. Do not cover
the steam vents or touch appliance surfaces as they will be hot.
To retain a crisp loaf crust, press and hold the CANCEL button and
remove the bread pan before the KEEP WARM phase. The sides of the
loaf may concave and become soggy or the crust may become harder
and darker during the KEEP WARM phase.
NOTE
You may notice clicking noises during the 'Rise' and 'Bake'
phases. This is normal. It is the internal components
switching on and off to maintain the correct temperature.
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