Welbilt ABM-1OO-4 - Manual (Page 8)

BAKING PROCESS
8
Making Dough
1 Always put the dry yeast first, then the flour,
other ingredients, and lastly lukewarm water
into the inner pot in order to keep the dry yeast
active.
Dry Yeast
Lukewarm Water
Flour
Caution:
Always use soft, lukewarm water. If hard water is used,
dough may not rise enough.
2 Press the START button to begin the primary
kneading of dough.
3 Kneading stops, and dough begins to rise.
Note:
Water Temperature and Yeast
Yeast is a delicate organism that is easily influenced by
temperature changes. For bread to be delicious, it is
important that the yeast should function as effectively as
possible. The optimum water temperature for yeast is
25°C ~ 35°C (77°F ~ 95°F).
4 Secondary kneading (re-kneading) begins. 5
minutes before kneading is completed, the beeper
will sound 10 times, indicating the best time to
add optional ingredients like raisins for raisin bread
etc.
Rising of Dough
5 The rising of the dough begins again.
6 The dough blade rotates, gathering all the dough.
7 The final rising of the dough is carried out.
Baking
8 The heater is turned on.