Programmes & Settings - Swann SB1041N Manual

PROGRAMMES & SETTINGS
1. Basic
For white and mixed breads, that mainly consist of white flour. The bread has a compact
consistency. You can adjust the bread crust browning by setting the COLOUR button.
If white bread is your thing, then this is the setting you will use the most!
2. French
For light breads that have little or no fat content. Normally the bread is fluffy and has
a crispy crust. This is not suitable for baking recipes requiring butter, margarine or
other fat.
3. Whole Wheat
For breads with heavy varieties of flour that require a longer phase of kneading and
rising (for example, whole wheat flour and rye flour). The bread will be more compact
and heavy due to the lower gluten content in these types of flour.
4. Quick
Shorter kneading and rising steps. Although faster, it gives a smaller, more dense
loaf - but still very edible!
5. Sweet
For breads with additives such as fruit juices, grated coconut, raisins, dry fruits,
chocolate or added sugar. Due to a longer rising step, the bread will be light and airy.
6. Ultra fast-I
Kneading, rise and baking 1LB or 1.5LB loaf in a shortest time. Usually the bread
made is smaller and rougher than that made with Quick program.
7. Ultra fast-II
The same as Program 6, but applicable for 2.0LB loaf.
8. Dough
Kneading and rising steps, but without baking. Remove the dough and use for making
bread rolls, pizza etc.
9. Jam
Boiling jams and marmalades.
10. Cake
Kneading, rise and baking, but for breads made with soda or baking powder.
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