Zojirushi bread machine

Zojirushi BB-SSC10 Pasta Dough course time

The manual lists the Pasta Dough course at 40 min.

Manual-printed time40 minStart to finish, excluding delay-timer and keep-warm time.

Pasta Dough course details

Delay timerNot allowed
Crust color choiceNo

What happens: Knead, Rest, Knead (no bake)

How it compares

Dough programs stop before baking. Bread, pizza, bagel and artisan doughs rise in the pan; pasta and cookie doughs are only mixed. Times vary widely by machine and dough type.

Compare dough-only programs times on every sourced bread machine →

When will the bread be ready?

Pick a start time to see when to add mix-ins and when it finishes, or enter when you want it ready to get the start time and the delay-timer setting.

    Uses the manual's printed total time. Room temperature and a cold start can change real-world timing slightly; delay-timer limits come from the manual.

    Timer and manual notes

    Completion time can be set up to 13 hours ahead in 10-minute increments. The add beep does not sound when the timer is used.

    Time Required excludes keep-warm. Times in parentheses are for the DARK crust setting.

    Where these times come from

    Primary source

    Zojirushi BB-SSC10 Operating Instructions (course list pp.16–17, timer p.23, specifications p.5) ↗

    Checked October 29, 2026. Times are transcribed from the linked manufacturer manual. Manufacturer page that links this manual ↗ Your machine's display and current manual take priority.

    When this zojirushi bb-ssc10 pasta dough course time makes sense

    For Zojirushi BB-SSC10, the useful planning number is 40 min—but program choice should come before stopwatch choice.

    Best fit: This is a preparation program, not a finished-loaf program.
    Check first: Plan separate shaping, final proofing and oven time after the machine stops; those steps are outside the displayed total.

    The duration comes from cdn.shopify.com; practical planning notes are editorial context and do not replace the manual.

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