ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Regal Bread Machine Instructions - Buttons and Control Panel Settings

Breads - Bread Machine
ADVERTISEMENT
Press the select button to choose the setting you desire. Each time you press the select button the setting will advance in the following sequence: Basic, French, Rapid, Whole Wheat, Dough/Pasta, Bake.

CYCLE DESCRIPTIONS

Basic: Most used setting, ie. standard white bread, raisin, etc. - total time 2 hours 40 minutes.

French - Heartier crust, includes third rise cycle, total time: 3 hours 30 minutes.

Rapid - Hurry - Makes bread faster, usually used for Classic White Bread. Remember to increase water by 2 tablespoons when using the Rapid cycle - total time: 1 hour 30 minutes.

Whole Wheat - Longer rise cycles - total cycle time: 3 hours 20 minutes.

Dough/Pasta - Prepares dough for rolls, specialty breads, pizza and pasta - when dough cycle is done, dough is removed from machine, shaped by hand and allowed to rise a final time out of the machine before oven baking - total time in machine: 1 hour 20 minutes.

Bake only - Used for baking doughs, batter breads, jams and rice - total time: 50 minutes.

CRUST CONTROL
Crust control is automatically preset for medium crust setting, if you want lighter or darker press crust control until the indicator light you want lights.

DELAYED BAKING
Timer = press the up or down button to set the timer for delayed baking, each time you press the up arrow you will advance the setting by 10 minutes, each time you press the down arrow you will decrease the setting by 10 minutes.

TURN OFF MACHINE
Stop button, turns off the power after baking is completed. To take effect you must press down for a total of 3 seconds.

DISPLAY INFO
H:HH flashing - oven chamber to hot, open cover, remove bread pan, allow to cool with cover open. the unit will beep when cool enough to restart and 0:00 will appear on the display.

Please post again if you need additional info or a recipe -I'll check back soon. happy baking
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Regal Bread Machine Instructions - Buttons and Control Panel Settings
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!