Mr. Coffee BMR 200, Instruction Manual

HOW YOUR BREADMAKER WORKS

1. BASIC,  FRENCH, SWEET, AND DOUGH SETTINGS

BASI C
Settings  1 - 3

FRENCH
Setting 6

SWEET
Setting 7

2. WHOLE WHEAT SETTINGS

Setting 4 and 5

Rest

First     Second

Knead  Knead

\

 KNEAD

During the first knead, the dough ingredienls are mixed together  for a few
minutes   with  the kneader blade pulsing on/off.  During all knead stages.  

the

dough is manipulated  continuously. Kneading develops  The gluten  (elastic
substance developed from protein when wheat flour is combined with liquid)

that  gives  yeast  bread its characteristic cellular structure.

 REST

For WHOLE WHEAT settings,  rest  period occurs at the beginning of the setting
to  allow  time  

(or 

the  liquid to moisten the whole wheat flour and the

breadmaker’s inner case  to  warm.

Cl RISE

The dough is left alone to rise.

Cl PUNCH

Releases gas (carbon dioxide) that has built up in the dough.

The dough is shaped into a smooth, round ball.

D SHAPE

 FINAL RISE

.

The dough is left to rise and the bread is formed 

for 

baking.

 BAKE

Two  bake stages are

sed for good results.

The buzzer sounds  three times when baking is completed.

 KEEP WARM

The inner case is automatically  kept warm to prevent  the bread from

getting soggy.