ZORA FBM-1480 Instruction Manual page 26

After start-up
As soon as the bread maker is plugged the power supply, a beep will be heard and "
1 1 1 1
3:00 " appears in the display. But the two dots between the "3" and "00" don't flash
constantly. The "1 1 1 1 " is the default program. The "2.5LB" and "Medium" are the default
settings.
START/STOP
For starting, pausing and stopping the selected operation program.
To start a program, press the START/STOP button once. A short beep will be heard and
the two dots in the time display begin to flash and the program starts. Any other button is
inactivated except the START/STOP button after a program has begun.
To stop the program, press the START/STOP button for approx. 2 seconds, then a long
beep will be heard, it means that the program has been switched off.
MENU
It is used to set different programs. Each time it is pressed (accompanied by a short beep)
the program will vary. Press the button discontinuously, the 12 menus will be cycled to
show on the LCD display. Select your desired program. The functions of 12 menus will be
explained below.
Program 1: BASIC
For white and mixed breads, it mainly consists of wheat flour or rye flour. The bread has a
compact consistency. You can adjust the bread brown by setting the COLOR button.
Program 2: FRENCH
For light breads made from fine flour. French bread requires special timing and
temperatures to achieve that wonderful crispy, nicely browned crust. This is not suitable
for baking recipes requiring butter, margarine or milk.
Program 3: WHOLEWHEAT
Whole wheat bread is a yeast bread that is made with a significant portion of whole wheat
flour (50% or more), rather than with all white bread flour. Breads made from whole
wheat flour are more nutritious because the flour is milled from the entire wheat berry
(including the bran and the germ). Using whole wheat flour produces a bread that is brown
to dark brown in color (when all whole wheat flour is used), and the breads are more
flavorful and healthful than breads made with refined white flours (even though "lost"
nutrients are added back into white flours).
Program 4: QUICK (the loaf size and delay time are not applicable)
Kneading, rise and baking loaf within the time less than Basic bread. But the bread baked
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