TR900S_OM 9/2/03 4:31 PM Page 1 ® INSTRUCTION MANUAL & RECIPE GUIDE AUTOMATIC BREAD MAKER
TR900S_OM 9/2/03 4:31 PM Page 2 TABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Short Cord Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Electric Power . . . . . . . . . . . . . . . . . . . . . .
TR900S_OM 9/2/03 4:31 PM Page 3 LIMITED ONE YEAR WARRANTY Warranty: This Breadman® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.
TR900S_OM 9/2/03 4:31 PM Page 4 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when not in use and before cleaning.
TR900S_OM 9/2/03 4:31 PM Page 5 ADDITIONAL IMPORTANT SAFEGUARDS CAUTION HOT SURFACES: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires, or other injury to persons or damage to property. CAUTION: During use, the internal parts of the Bread Maker and the area around the Steam Vent are HOT. Keep out of reach of children to avoid possible injury. 1.
TR900S_OM 9/2/03 4:31 PM Page 6 POWER OUTAGE 60-Minute Power Failure Back-Up Your Breadman® Pro Automatic Bread Maker has a 60-Minute Power Failure Back-Up feature. If the electricity goes off, the memory will store the Course in process for up to 60 minutes. If the power comes back on within this time, the Course will resume where it left off.
TR900S_OM 9/2/03 4:31 PM Page 7 BEFORE USING FOR THE FIRST TIME 1. Unpack and clean your Breadman® Pro Automatic Bread Maker; see CLEANING INSTRUCTIONS. When the Breadman® Pro is packaged for shipment, a clear plastic film is placed over the Control Panel; carefully peel it off. 2. Place the Breadman® Pro on a dry, stable surface away from heat and away from areas where cooking grease or water may splatter onto it. Avoid placing the Bread Maker where it may tip over during use.
TR900S_OM 9/2/03 4:31 PM Page 8 YOUR BREADMAN® PRO 14. 8. 1. 2. 3. 13. 12. 4. 11. 10. 5. 6. 9. 7. 1. 2. 3. 4. 5. 6. 7. Removable Lid (P/N 22396) Handle Viewing Window Air Vent Control Panel Steam Vents Electric Cord with Polarized Plug 8. 9. 10. 11. 12. 13. 14.
TR900S_OM 9/2/03 4:31 PM Page 9 CONTROL PANEL Display Window Shows your Selection and Timer setting. Operation/Keep Warm Light The Operation/Keep Warm Light illuminates when the START Button is activated; when the Breadman® Pro is completed and in Keep Warm phase, the Light will flash. NOTE: When you press the or , SELECT, START, or STOP Button, you should hear a beep. This lets you know you’ve pressed hard enough and your selection was made.
TR900S_OM 9/2/03 4:31 PM Page 10 KNEADING AND BAKING COURSES PLEASE NOTE: After Kneading, an audible beep will sound 60 Minute Keep Warm phase If, at any time during the bread making process, you need to turn the Breadman® Pro OFF, press the STOP Button. Then unplug the unit. • 3 Dough-Only Courses: Dough, Pizza Dough and Pasta Dough.
TR900S_OM 9/2/03 4:31 PM Page 11 KNEADING AND BAKING COURSES (CONTINUED) Courses: 2. Rapid White, 4. Rapid French , 6. Rapid Whole Wheat, 8. Rapid Fruit & Nut The Rapid Courses: White, French, Whole Wheat and Fruit & Nut decrease the time for making your favorite bread by approximately an hour. Choose a recipe, then simply ADD an additional-1/2 teaspoon of active dry or quick-acting yeast, whichever one you are using, to the recipe. The bread may be shorter and denser. Course 9.
TR900S_OM 9/2/03 4:31 PM Page 12 KNEADING AND BAKING COURSE CHART Course 1 2 3 4 5 Course Name / Size Total Time 1. White Med. 2.0 LB 2. White Dark 2.0 LB 3. White Light 2.0 LB 4. White Med. 1.5 LB 5. White Dark 1.5 LB 6. White Light 1.5 LB 7. White Med. 1.0 LB 8. White Dark 1.0 LB 9. White Light 1.0 LB 3:10 3:20 3:00 3:05 3:15 2:50 3:00 3:10 2:50 10. Rapid White Med. 2.0 LB 11. Rapid White Dark 2.0 LB 12. Rapid White Light 2.0 LB 13. Rapid White Med. 1.5 LB 14. Rapid White Dark 1.5 LB 15.
TR900S_OM 9/2/03 4:31 PM Page 13 KNEADING AND BAKING COURSE CHART Course Course Name / Size Total Time 46. Rapid French Med. 2.0 LB 47. Rapid French Dark 2.0 LB 48. Rapid French Light 2.0 LB 49. Rapid French Med. 1.5 LB 50. Rapid French Dark 1.5 LB 51. Rapid French Light 1.5 LB 52. Rapid French Med. 1.0 LB 53. Rapid French Dark 1.0 LB 54. Rapid French Light 1.0 LB 2:25 2:35 2:15 2:22 2:32 2:12 2:20 2:30 2:10 55. Fruit&Nut Med. 2.0 LB 56. Fruit&Nut Dark 2.0 LB 57. Fruit&Nut Light 2.0 LB 58.
TR900S_OM 9/2/03 4:31 PM Page 14 KNOW YOUR INGREDIENTS It has been said that cooking is an art that relies on the creativity of the chef. Baking bread is much more of a science, since the process of combining flour, water and yeast results in a chemical reaction that produces bread. You must remember that when the ingredients combine with each other, they produce a specific result.
TR900S_OM 9/2/03 4:31 PM Page 15 KNOW YOUR INGREDIENTS (CONTINUED) Vital Wheat Gluten Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch, which leaves a very high protein content. (Gluten is the protein in the wheat that makes the dough elastic.) Gluten is available at most health food stores and in the baking aisle in many markets.
TR900S_OM 9/2/03 4:31 PM Page 16 KNOW YOUR INGREDIENTS (CONTINUED) NOTE: The basic bread and dough recipes in this booklet were developed using active dry yeast. You may use the chart below to substitute any quick-acting yeast (quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa.
TR900S_OM 9/2/03 4:31 PM Page 17 KNOW YOUR INGREDIENTS (CONTINUED) Fats Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets its unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. If butter is used directly from the refrigerator, it should be cut into small pieces for easier blending during the kneading process.
TR900S_OM 9/2/03 4:31 PM Page 18 RECIPE TIPS Creating Your Own Yeast Breads Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented Breadman® Pro is a computer brain which instructs the Bread Maker to mix the dough, knead the dough, allow it to proof (rise) and bake without you being present. The Breadman® Pro will also prepare dough for you to shape and bake in a conventional oven.
TR900S_OM 9/2/03 4:31 PM RECIPE TIPS Page 19 (CONTINUED) High-Altitude Baking In high-altitude areas, over 3,000 feet, dough tends to rise faster as there is less air pressure. Therefore, less yeast is necessary. For more information on High Altitude Baking guides contact: Colorado Cooperative Extension Resource Center Toll free: (877) 692-9358 E-mail: CERC@vines.colostate.edu Website: www.ext.colostate/edu/depts/coopext In dry climates, flour is drier and requires slightly more liquid.
TR900S_OM 9/2/03 4:31 PM Page 20 MAKING DOUGH AND BAKING BREAD The following are the general steps for using the Breadman® Pro. Depending on the Courses or recipe that you choose, some steps may not apply or there may be additional steps. Refer to the Bread, Rapid Bread, Deluxe Super Rapid Bread, Batter Bread,™Fruit & Nut Breads, Doughs, Pizza Dough, Pasta Dough or Jam sections in this Instruction Manual. Add all ingredients to the Bread Pan in the order listed in the recipe.
TR900S_OM 9/2/03 4:31 PM Page 21 STEP 5 STEP 7 Press the SELECT Button to choose the Course you want. The Operation/Keep Warm Light will illuminate.Each time the SELECT Button is pressed, it will beep and the Indicator will move to the next Course in the Display Window. Insert the Bread Pan into the Baking Chamber. Press down on the rim of the Bread Pan until it snaps securely into place. If the Bread Pan does not snap securely into place, remove Bread Pan.
TR900S_OM 9/2/03 4:31 PM Page 22 NOTE: When using the Dough, Pizza Dough, Pasta Dough, Batter Bread™ or Jam Courses, steps 7 and 8 are not needed. STEP10 STEP 11 When your bread is finished baking the Breadman® Pro will beep and “0:00” will appear in the Display Window. Press the STOP Button and open the Lid. Press the START Button to begin the Kneading Course. The Operation/Keep Warm Light will illuminate. The TIME remaining will begin to count down in the Display Window.
TR900S_OM 9/2/03 4:31 PM Page 23 STEP 12 Turn the Bread Pan upside down and shake to release the bread. Place the bread upright on a wire rack to cool 15 to 30 minutes before cutting. This allows the steam to escape. CAUTION: Be sure to remove the Kneading Paddle from the bread. CAUTION: The Bread Pan, Kneading Paddle and bread will be very hot. • Always unplug the Breadman® Pro Bread Maker after each use.
TR900S_OM 9/2/03 4:31 PM Page 24 USING THE 18-HOUR DELAY BAKE TIMER You can pre-program your Breadman® Pro so that it bakes while you are at work or so that fresh bread is ready for you in the morning or the next day. Simply refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual. Set ahead, Delay Baking does not activate in the Deluxe Super Rapid, Jam or Pasta Dough Course.
TR900S_OM 9/2/03 4:31 PM Page 25 BREAD RECIPES...EASY AS 1-2-3 We suggest starting your bread making with this White Bread Recipe. Follow the steps previously outlined in this Instruction Manual. These steps have been written to eliminate the most common errors in bread maker baking and may be helpful for any recipe. WHITE BREAD Ingredients: Water, 80°F/27°C Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 26 BREAD RECIPES...EASY AS 1-2-3 (CONTINUED) 9. At the beep during the kneading process, check the dough ball. It will be sticky to the touch. At this time, push down any dough or flour that may be on the sides of the Bread Pan. If desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients. Refer to the KNEADING AND BAKING COURSE CHART in this Instruction Manual to check the Display Time that the beep will sound. 10.
TR900S_OM 9/2/03 4:31 PM Page 27 WHITE SOURDOUGH STARTER Ingredients: Active Dry Yeast 2-1/4 tsp Water, 110°F/43°C 2 cups Bread Flour 3-1/2 cups Sugar 1 TBL In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day.
TR900S_OM 9/2/03 4:31 PM Page 28 BANANA BREAD Ingredients: 1.0 LB Egg, large, room temperature plus 1 enough Water, 80°F/27°C to equal 3/4 cup + 3 TBL Oil Banana Cake Mix* Bread Flour Gluten Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1.5 LB 2.0 LB 1 1 1 cup 1-1/2 cups 1 TBL 1 cup 1 cup 1-1/2 tsp 2 TBL 1-1/2 cups 1-1/2 cups 2 tsp 3 TBL 2 cups 2 cups 2-1/4 tsp 1 1 1 2 2 tsp 2 2-1/2 tsp 2 2-3/4 tsp 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 29 DILL BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB 2 3 1 cup + 1 TBL 1 cup + 6 TBL 1 TBL 4 tsp 1 tsp 2 cups 1-1/2 tsp 2 tsp 1-1/2 tsp 1 2 TBL 2 TBL 1-1/2 tsp 3 cups 1 TBL 1 TBL 2 tsp 1 3 TBL 3 TBL 2-1/4 tsp 4 cups 1-1/2 TBL 1-1/2 TBL 2-1/4 tsp 1 2 2 tsp 2 2-1/2 tsp 2 2-3/4 tsp 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 30 EGG BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB 2 2 1 cup + 1 TBL 1-1/3 cups 1 TBL 4 tsp 1 tsp 2 TBL 2 cups + 2 TBL 1-1/2 tsp 1 1-1/2 TBL 2 TBL 1-1/2 tsp 3 TBL 3 cups 2 tsp 1 2 TBL 2-1/2 TBL 2 tsp 1/4 cup 4 cups 2-1/4 tsp 1 2 2 tsp 2 2-1/2 tsp 2 2-3/4 tsp 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 31 HONEY GRANOLA BREAD Ingredients: Water, 80°F/27°C Oil Honey Salt Dry Milk Bread Flour Granola Cereal Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1.0 LB 1.5 LB 2.0 LB 3/4 cup + 3 TBL 2 TBL 2 TBL 1 tsp 2 TBL 2 cups 2/3 cup 1-1/2 tsp 1 1 cup + 3 TBL 3 TBL 3 TBL 1-1/2 tsp 2-1/2 TBL 3 cups 3/4 cup 2 tsp 1 1-1/2 cups 1/4 cup 1/4 cup 2 tsp 3 TBL 4 cups 1 cup 2-1/4 tsp 1 2 2 tsp 2 2-1/2 tsp 2 2-3/4 tsp 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 32 PEACH BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Apricot Nectar, 80°F/27°C Peach Yogurt, 80°F/27°C Carrots, uncooked and grated Oil Honey Salt Bread Flour Active Dry Yeast Select White Course 5 TBL 3 TBL 5 TBL 1 TBL 1 TBL 1 tsp 2 cups 1-1/2 tsp 1 3/4 cup 1/4 cup 1/2 cup 2 TBL 2 TBL 1-1/2 tsp 3 cups 2 tsp 1 1 cup 1/3 cup 3/4 cup 3 TBL 3 TBL 2 tsp 4 cups 2-1/4 tsp 1 2 2 tsp 2 2-1/2 tsp 2 2-3/4 tsp 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 33 MILK BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Milk, 80°F/27°C Oil Sugar Salt Bread Flour Active Dry Yeast Select White Course 3/4 cup 2 TBL 1 tsp 1 tsp 2 cups 1-1/2 tsp 1 1 cup 2 TBL 1-1/2 tsp 1-1/2 tsp 3 cups 2 tsp 1 1-1/2 cups 3 TBL 2 tsp 2 tsp 4 cups 2-1/4 tsp 1 2 2 tsp 2 2-1/2 tsp 2 2-3/4 tsp 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 34 BLOODY MARY BREAD Ingredients: 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 35 SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Oil Molasses Sugar Salt Bread Flour Whole Wheat Flour Sesame Seeds Cumin Seeds Sunflower Seeds (kernels) Active Dry Yeast Select Whole Wheat Course 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 36 WHOLE WHEAT WITH GLUTEN BREAD Ingredients: Water, 80°F/27°C Oil Molasses Salt Dry Milk Whole Wheat Flour Gluten Active Dry Yeast Select Whole Wheat Course Select Rapid Whole Wheat Course Active Dry Yeast 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 37 SOUTHERN BARLEY BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB 1 1 1 cup 1-1/2 TBL 2 TBL 1-1/2 tsp 3 TBL 1/4 cup 1 TBL 1/3 cup 1 cup 2 cups 2 tsp 3 1-1/4 cups 2 TBL 3 TBL 2 tsp 1/4 cup 5 TBL 1-1/2 TBL 1/2 cup 1-1/2 cups 2-1/2 cups 2-1/4 tsp 3 4 2 tsp 4 2-1/2 tsp 4 2-3/4 tsp 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 38 ONION RYE BREAD Ingredients: 1.0 LB Eggs(s), large, room temperature 1 plus enough Water, 80°F/27°C to equal 3/4 cup + 2 TBL Oil 2 TBL Honey 2 TBL Dry Milk 1 TBL Salt 1 tsp Bread Flour 1 cup Whole Wheat Flour 1/2 cup Rye Flour 1/2 cup Caraway Seeds 1 TBL Dehydrated Onion 2 TBL Active Dry Yeast 1-1/2 tsp Select Whole Wheat Course 3 Select Rapid Whole Wheat Course Active Dry Yeast 4 2 tsp 1.5 LB 1 2.
TR900S_OM 9/2/03 4:31 PM Page 39 HONEY-BANANA WHOLE WHEAT BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Oil Honey Vanilla Salt Banana, mashed Whole Wheat Flour Bread Flour Poppy Seeds Active Dry Yeast Select Whole Wheat Course Select Rapid Whole Wheat Course Active Dry Yeast 1.0 LB 1 1.5 LB 1 2.
TR900S_OM 9/2/03 4:31 PM Page 40 TWO CHEESE BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Oil Honey Salt Dry Milk Whole Wheat Flour Bread Flour Grated Cheddar Cheese Grated Parmesan Cheese Sesame Seeds Active Dry Yeast Select Whole Wheat Course Select Rapid Whole Wheat Course Active Dry Yeast 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 41 YOGURT WHOLE WHEAT BREAD Ingredients: Plain Nonfat Yogurt, 80°F/27°C Water, 80°F/27°C Oil Maple Syrup Salt Whole Wheat Flour Bread Flour Wheat Germ Active Dry Yeast Select Whole Wheat Course Select Rapid Whole Wheat Course Active Dry Yeast 38 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 42 PUMPERNICKEL BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB 1 2 1 cup + 2 TBL 3 TBL 3 TBL 2 TBL 1-1/2 tsp 1-1/2 cups 3/4 cup 2/3 cup 2 TBL 2 tsp 3 TBL 2 tsp 3 1 cup + 6 TBL 1/4 cup 1/4 cup 3 TBL 2 tsp 2 cups 1 cup 1 cup 3 TBL 1 TBL 1/4 cup 2-1/4 tsp 3 4 2-1/2 tsp 4 2-3/4 tsp 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 43 HEARTY NUT BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB 1 cup 2 tsp 3 TBL 1 tsp 1/3 cup 2/3 cup 1-1/3 cups 2/3 cup 1-1/2 tsp 3 1-1/4 cups 1 TBL 1/4 cup 1-1/2 tsp 1/2 cup 1 cup 2 cups 3/4 cup 2 tsp 3 1 cup + 7 TBL 1-1/2 TBL 1/3 cup 2 tsp 2/3 cup 1-1/3 cups 2-2/3 cups 1 cup 2-1/4 tsp 3 4 2-1/4 tsp 4 2-1/2 tsp 4 2-3/4 tsp 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 44 ITALIAN HERB BREAD Ingredients: Water, 80°F/27°C Oil Sugar Salt Dry Milk Bread Flour Dried Italian Seasoning Active Dry Yeast Select French Course Select Rapid French Course Active Dry Yeast 1.0 LB 1.5 LB 2.0 LB 3/4 cup + 2 TBL 1-1/2 TBL 1 TBL 1 tsp 1 TBL 2-1/4 cups 1 tsp 1-1/2 tsp 5 1 cup + 1 TBL 2 TBL 2 TBL 1-1/2 tsp 2 TBL 3 cups 2 tsp 2 tsp 5 1-1/4 cups + 2 TBL 3 TBL 3 TBL 2 tsp 3 TBL 4 cups 1 TBL 2-1/4 tsp 5 6 2 tsp 6 2-1/2 tsp 6 2-3/4 tsp 1.0 LB 1.
TR900S_OM 9/2/03 4:31 PM Page 45 CINNAMON RAISIN BREAD Ingredients: Water, 80°F/27°C Oil Brown Sugar Salt Dry Milk Cinnamon Bread Flour Walnuts, chopped Active Dry Yeast Add: Raisins Select Fruit & Nut Course Select Rapid Fruit & Nut Course Active Dry Yeast 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 46 SOY HERB BREAD For best results, choose Light Crust Color. Ingredients: 1.5 LB Water, 80°F/27°C Oil Sugar Salt Dry Milk Dried Dill Weed Garlic Salt Dry Mustard Dried Basil Dried Oregano Bread Flour Soy Flour Active Dry Yeast Select Fruit & Nut Course 1-1/4 cups 2 TBL 3 TBL 1-1/2 tsp 1 TBL 1 tsp 1/2 tsp 1/2 tsp 1/4 tsp 1/4 tsp 2-3/4 cups 1/2 cup 2 tsp 7 Select Rapid Fruit & Nut Course Active Dry Yeast 8 2-1/2 tsp SWEET WALNUT BREAD Ingredients: 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 47 WHITE WHEAT BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB 3/4 cup 1 TBL 2 TBL 1 tsp 1 TBL 1-3/4 cups 1/4 cup 1-1/2 tsp 1 cup + 2 TBL 1-1/2 TBL 3 TBL 1-1/2 tsp 1-1/2 TBL 2-2/3 cups 1/3 cup 2 tsp 1-1/4 cups + 2 TBL 2 TBL 1/4 cup 2 tsp 2 TBL 3-1/2 cups 1/2 cup 2-1/4 tsp Add: Sunflower Seeds (kernels) 2 TBL 3 TBL 1/4 cup Select Fruit & Nut Course 7 7 7 8 2 tsp 8 2-1/2 tsp 8 2-3/4 tsp 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 48 TRAIL MIX BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Water, 80°F/27°C Oil Honey Salt Bread Flour Active Dry Yeast 3/4 cup 2 TBL 2 TBL 1 tsp 2 cups 1-1/2 tsp 1-1/4 cups 3 TBL 3 TBL 1-1/2 tsp 3 cups 2 tsp 1-1/2 cups 1/4 cup 1/4 cup 2 tsp 4 cups 2-1/4 tsp Add: Fruit & Nut Trail Mix 1/3 cup 1/2 cup 2/3 cup 7 7 7 8 2 tsp 8 2-1/2 tsp 8 2-3/4 tsp Select Fruit & Nut Course Select Rapid Fruit & Nut Course Active Dry Yeast SOY ALMOND FRUIT BREAD Ingredients: 1.
TR900S_OM 9/2/03 4:31 PM Page 49 SOY CINNAMON RAISIN BREAD NOTE: For best results, choose Light Crust Color. Ingredients: Water, 80°F/27°C Oil Sugar Salt Dry Milk Bread Flour Cinnamon Soy Flour Active Dry Yeast 1.5 LB 1 cup 3 TBL 2 TBL 1-1/2 tsp 1/4 cup 2-1/2 cups 1 tsp 1/2 cup 2 tsp Add: Raisins 1/2 cup Select Fruit & Nut Course 7 Select Rapid Fruit & Nut Course Active Dry Yeast 8 2-1/2 tsp CHEESE ONION BREAD Ingredients: 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 50 CARROT RAISIN BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Oil Sugar Salt Carrots, uncooked and grated Bread Flour Apple Pie Spice Active Dry Yeast Add: Raisins Select Fruit & Nut Course Select Rapid Fruit & Nut Course Active Dry Yeast 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 51 DELUXE SUPER RAPID BREADS We suggest starting your super rapid bread baking with this Deluxe Super Rapid White Bread Recipe. Follow each step carefully, noticing that water temperatures must be 110 - 115ºF/43 - 46ºC and that Quick Rise, Rapid Rise, Bread Machine* or Instant Active Dry Yeast must be used. DELUXE SUPER RAPID WHITE BREAD Ingredients: Water, 100º-115ºF/43º-46ºC Oil Salt Sugar Dry Milk Bread Flour Super Rapid Type Yeast Select Deluxe Super Rapid Course 1.
TR900S_OM 9/2/03 4:31 PM Page 52 Deluxe Super Rapid Method: 1. Remove the Bread Pan from the Breadman® Pro. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready. Make sure all ingredients, except water, are at room temperature. 2. Use a liquid measuring cup to measure the water (110 - 115ºF/43 - 46ºC) and pour into the Bread Pan. 3. Use a measuring spoon to measure the oil and add to the Bread Pan. 4.
TR900S_OM 9/2/03 4:31 PM Page 53 Deluxe Super Rapid Course Hints for Best Results • The dough ball for the Deluxe Super Rapid Course should be a very soft, sticky to the touch, loose ball with a smooth texture. Do not add extra flour. • Check the dough ball, and if necessary, use a rubber spatula to push any flour or dough from the sides of the Bread Pan down into the dough ball.
TR900S_OM 9/2/03 4:31 PM Page 54 DELUXE SUPER RAPID FRENCH BREAD Ingredients: Water, 100º-115ºF/43º-46ºC Oil Salt Sugar Bread Flour Super Rapid Type Yeast Select Deluxe Super Rapid Course 1.0 LB 1.5 LB 2.
TR900S_OM 9/2/03 4:31 PM Page 55 DELUXE SUPER RAPID CINNAMON-RAISIN BREAD Ingredients: Water, 100º-115ºF/43º-46ºC Oil Salt Brown Sugar Dry Milk Bread Flour Cinnamon Raisins Walnuts, chopped Super Rapid Type Yeast Select Deluxe Super Rapid Course 1.0 LB 3/4 cup + 2 TBL 2 TBL 1 tsp 2 TBL 1 TBL 2 cups 1/2 tsp 1/2 cup 1/4 cup 4 tsp 1.5 LB 1 cup + 3 TBL 3 TBL 1-1/2 tsp 3 TBL 2 TBL 3 cups 1 tsp 3/4 cup 1/3 cup 5-1/4 tsp 2.
TR900S_OM 9/2/03 4:31 PM Page 56 DAY OLD BREAD RECIPES BREADED PINEAPPLE Ingredients: Chunked Pineapple Cornstarch Sugar Butter White Bread, 1-inch cubes 1 (15-oz) can 2 TBL 1/2 cup 1/4 cup 2 cups Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and margarine and heat until thick. Pour over pineapple and bread, toss lightly to mix. Bake at 350°F/177°C for 35 minutes.
TR900S_OM 9/2/03 4:31 PM Page 57 BATTER BREAD™ The Batter Bread™ Course will mix and bake a pre-packaged cake mix or quick bread. SWEET CORN BREAD 1 loaf Eggs, large, room temperature Milk, 80°F/27°C Butter, melted Sugar Salt All-Purpose Flour Corn Meal Double Acting Baking Powder Select Batter Bread™ Course 2 1 cup 1/4 cup 3/4 cup 1 tsp 2 cups 1 cup 1 TBL 10 Method: 1. Remove the Bread Pan from the Breadman® Pro. Attach the Kneading Paddle onto the Shaft.
TR900S_OM 9/2/03 4:31 PM Page 58 CAUTION; THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT. USE OVEN MITTS. 7. Remove the Bread Pan from the Breadman® Pro as soon as the Course is complete and allow the cake or Batter Bread™ to remain in the Pan for 20 minutes on a cooling rack before removing. Using oven mitts, take a non-metal spatula and gently loosen the cake from the sides of the Pan. Turn upside down to remove. Allow to cool 15 to 30 minutes before cutting. 8.
TR900S_OM 9/2/03 4:31 PM Page 59 PINEAPPLE COCONUT POUND CAKE 1 cake Eggs, large, room temperature Crushed Pineapple, undrained Butter, softened Sugar Salt Coconut, grated All-Purpose Flour Baking Powder 2 1 cup 1/4 cup 3/4 cup 1/2 tsp 1/2 cup 2 cups 1 TBL Select Batter Bread™ Course 10 Stir, use a spatula to fold in any flour around the sides of the Bread Pan.
TR900S_OM 9/2/03 4:31 PM Page 60 CHEDDAR LOAF BREAD 1 loaf Eggs, large, room temperature Milk, 80°F/27°C Shortening, room temp. Cheddar Cheese, shredded Sugar Salt All-Purpose Flour Baking Powder Pecans, chopped 3 1 cup 1/2 cup 1 cup 1/2 cup 3/4 tsp 2 cups 1 TBL 1/2 cup Select Batter Bread™ Course 10 Stir, use a spatula to fold in any flour around the sides of the Bread Pan.
TR900S_OM 9/2/03 4:31 PM Page 61 BANANA NUT CAKE 1 cake Whole Eggs, large, room temperature Egg Whites, room temperature Sour Milk Banana, mashed Oil Sugar Salt Cream of Tartar All-Purpose Flour Nuts, chopped Baking Soda Baking Powder Select Batter Bread™ Course 2 2 1/3 cup 1-1/2 cups 6 TBL 1 cup 3/4 tsp 1-1/2 tsp 2 cups 3/4 cup 3/4 tsp 2 tsp 10 Stir, use a spatula to fold in any flour around the sides of the Bread Pan.
TR900S_OM 9/2/03 4:31 PM Page 62 BREAD / PIZZA / PASTA DOUGH COURSES Dough Courses Method: 1. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into place. Close the Lid. 2. Press the SELECT Button; choose Course 11, 12 or 14: Bread Dough, Pizza Dough or Pasta Dough. Press the LOAF Button to choose loaf size.
TR900S_OM 9/2/03 4:31 PM Page 63 MAKING DOUGHS: CRUST TREATMENTS (For use only with the Dough Courses) • Always allow optimum rising of shaped dough. • Use a pastry brush to apply glaze. • Bake as directed. Egg Yolk Glaze For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or milk. Egg White Glaze For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 TBL water. Lightly Floured Sprinkle enough flour onto work area so that the dough can be handled without sticking.
TR900S_OM 9/2/03 4:31 PM Page 64 DOUGH COURSE RECIPES...AS EASY AS 1-2-3 DINNER ROLL DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Sugar Salt Bread Flour Active Dry Yeast Select Dough Course 12 Rolls 18 Rolls 24 Rolls 1 1 1 3/4 cup 2 TBL 2 TBL 1tsp 2 cups 1-1/2 tsp 3/4 cup + 1 TBL 3 TBL 3 TBL 1-1/2 tsp 3 -1/4 cups 2 tsp 1-1/3 cups 1/4 cup 1/4 cup 2 tsp 4 cups 2-1/4 tsp 11 11 11 Method: 1. Place on a lightly floured surface.
TR900S_OM 9/2/03 4:31 PM Page 65 WHEAT DINNER ROLL DOUGH Ingredients: 9 Rolls 18 Rolls Water, 80ºF/27ºC Oil Brown Sugar Salt Dry Milk Bread Flour Whole Wheat Flour Active Dry Yeast 3/4 cup 1 TBL 2 TBL 1 tsp 1 TBL 1-1/4 cups 1 cup 2 tsp 1-1/2 cups 2 TBL 1/4 cup 2 tsp 2 TBL 2-1/2 cups 2 cups 2-1/4 tsp Select Dough Course 11 11 Method: 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place on a greased baking sheet.
TR900S_OM 9/2/03 4:31 PM Page 66 BUTTERMILK ROLL DOUGH Ingredients: Cultured Buttermilk, 80ºF/27ºC Oil Honey Salt Bread Flour Wheat Germ Baking Soda Active Dry Yeast 12 Rolls 18 Rolls 1 cup 3 TBL 1-1/2 TBL 1 tsp 2 cups 1/3 cup 1/4 tsp 1-1/2 tsp 1-1/2 cups 1/4 cup 2 TBL 1-1/2 tsp 3 cups 1/2 cup 1/4 tsp 2 tsp 11 11 2 TBL 3 TBL Select Dough Course Butter, melted Method: 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place on a greased baking sheet.
TR900S_OM 9/2/03 4:31 PM Page 67 CHEEZY GARLIC ROLL DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select Dough Course Topping: Parmesan Cheese, grated Garlic, finely minced Butter, melted 18 Rolls 24 Rolls 1 1 1 cup 2 TBL 1/3 cup 1-1/2 tsp 1 TBL 3-1/2 cups 2 tsp 1-1/3 cups 3 TBL 1/2 cup 2 tsp 2 TBL 4-1/2 cups 2-1/4 tsp 11 11 1/2 cup 1-1/2 TBL 3 TBL 2/3 cup 2 TBL 1/4 cup Method: 1.
TR900S_OM 9/2/03 4:31 PM Page 68 REFRESHING ROLL DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Butter Brown Sugar Salt Bread Flour Active Dry Yeast Select Dough Course 12 Rolls 18 Rolls 1 1 1 cup 1/4 cup 1/3 cup 1-1/2 tsp 3-1/2 cups 2 tsp 1-1/2 cups 1/3 cup 1/2 cup 2 tsp 4-1/2 cups 2-1/4 tsp 11 11 1/2 cup 2 TBL 1/2 cup 3/4 cup 1/4 cup 3/4 cup Topping: Butter, melted Orange Peel, grated Sugar Method: 1. Place on a lightly floured surface.
TR900S_OM 9/2/03 4:31 PM Page 69 CINNAMON ROLL DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Sugar Salt Bread Flour Active Dry Yeast Select Dough Course 16 Rolls 1 1 cup 3 TBL 1/3 cup 1-1/2 tsp 3-1/2 cups 2 tsp 11 Filling: Butter, melted Sugar Cinnamon Walnuts, finely chopped Raisins 1/3 cup 1/4 cup 2 TBL 1/4 cup 1/4 cup Glaze: Powdered Sugar Milk, liquid Vanilla Extract 1/2 cup 3 TBL 1/2 tsp Method: 1.
TR900S_OM 9/2/03 4:31 PM Page 70 STICKY BREAKFAST BUN DOUGH Ingredients: 12 Buns Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1-1/4 cups Oil Sugar Salt Bread Flour Active Dry Yeast 3-1/2 tsp 1/3 cup 1-1/2 tsp 3-1/2 cups 2 tsp Select Dough Course 1 11 Filling: Butter, softened Sugar Cinnamon Pecans, chopped 1/2 cup 1/3 cup 1 TBL 1/2 cup Topping: Butter, melted Brown Sugar 3/4 cup 3/4 cup Pecan Halves (optional) 1 cup Method: 1.
TR900S_OM 9/2/03 4:31 PM Page 71 BRIOCHE ROLL DOUGH Ingredients: 18 Rolls Water, 80ºF/27ºC Egg Yolks Butter, cold, chipped into pieces Salt Sugar Dry Milk Vanilla Extract Bread Flour Active Dry Yeast 1/2 cup 6 6 TBL 1-1/2 tsp 6 TBL 3 TBL 1/4 tsp 3 cups 2-1/4 tsp Select Dough Course 11 Glaze: Whisk together 2 egg yolks and 1 tablespoon water. Method: 1. Remove dough from Bread Pan and punch down to remove any air bubbles. Divide dough into 3 equal sections. Divide each section into 6 pieces.
TR900S_OM 9/2/03 4:31 PM Page 72 FRENCH BREAD DOUGH Ingredients: Water, 80ºF/27ºC Sugar Salt Bread Flour Active Dry Yeast Select Dough Course 1 Loaf 1-1/4 cups 1 TBL 1-1/2 tsp 3-1/2 cups 2 tsp 11 Glaze: Water Salt 2 TBL 1/2 tsp Method 1: Place on a lightly floured surface. Roll into a large rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end.
TR900S_OM 9/2/03 4:31 PM Page 73 CHALLAH BREAD DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Sugar Salt Bread Flour Active Dry Yeast Select Dough Course Regular Large 1 1 3/4 cup 2 TBL 1-1/2 TBL 1 tsp 2 cups 1-1/2 tsp 1 cup + 1 TBL 3 TBL 2 TBL 1-1/2 tsp 3-1/4 cups 2 tsp 11 11 1 1 TBL 1 1 TBL 1 tsp 1 TBL Glaze: Egg Yolk, beaten Water Topping: Poppy Seeds Method: 1. Place dough on a lightly floured surface.
TR900S_OM 9/2/03 4:31 PM Page 74 CREAMED SOUP BREAD BOWL DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Honey Dry Milk Salt Bread Flour Whole Wheat Flour Rye Flour Caraway Seeds Dehydrated Onions Active Dry Yeast 4 Bowls 2 1 cup + 5 TBL 2 TBL 1/4 cup 3 TBL 2 tsp 2-1/4 cups 1 cup 1 cup 3 TBL 1/4 cup 2 tsp Select Dough Course 11 NOTE: Any 2.0 LB. bread or dough recipe may be used; mix on Dough program. Method: 1.
TR900S_OM 9/2/03 4:31 PM Page 75 PARTY DIP BREAD BOWL Ingredients: 1 Bowl Water, 80ºF/27ºC Sugar Salt Bread Flour Active Dry Yeast 1-1/4 cups 1 TBL 1-1/2 tsp 3-1/2 cups 2 tsp Select Dough Course 11 NOTE: Any 1.5 LB bread or dough recipe may be used; mix using the Dough Course. Method: 1. Place dough on a lightly floured surface. Shape into smooth round balls and place on a greased baking sheet. 2. Cover and let dough rise in a warm place for 1 hour or until doubled in size. 3.
TR900S_OM 9/2/03 4:31 PM Page 76 ALMOND-CHERRY COFFEE CAKE DOUGH Ingredients: Water, 80ºF/27ºC Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select Dough Course 1 Coffee Cake 1 cup 1 TBL 1-1/2 TBL 1-1/2 tsp 1 TBL 3 -1/4 cups 2 tsp 11 Filling: Cream Cheese, room temperature Sugar Maraschino Cherries, drained, chopped Milk, liquid Almond Extract 8 oz 2 TBL 1/2 cup 1 TBL 1/2 tsp Glaze: Powdered Sugar Sour Cream Milk, liquid Almonds, sliced Cherries 1/2 cup 1 TBL 1 - 2 TBL 2 TBL 2 TBL Method: 1
TR900S_OM 9/2/03 4:31 PM Page 77 BAGEL DOUGH Ingredients: Water, 80ºF/27ºC Sugar Salt Bread Flour Active Dry Yeast Select Dough Course 8 Bagels 1 cup 1-1/2 TBL 1-1/2 tsp 3 cups 2 tsp 11 Glaze: Egg, beaten Toppings (optional): Sesame Seeds, poppy seeds, cracked wheat dry cereal, or dehydrated onions Method: 1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a hole in the center of each with thumbs. Gently pull to make a 1-inch hole. 2.
TR900S_OM 9/2/03 4:31 PM Page 78 BANANA WHEAT BAGEL DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Honey Salt Banana, mashed Whole Wheat Flour Bread Flour Active Dry Yeast Select Dough Course Glaze: Egg White, beaten Water 12 Bagels 1 1 cup 2 TBL 1 TBL 1-1/2 tsp 1/2 cup 2-1/2 cups 1 cup 2 tsp 11 1 1 TBL Toppings (optional): Poppy Seeds, Sesame Seeds Method: 1. Place on a lightly floured surface. Divide into pieces.
TR900S_OM 9/2/03 4:31 PM Page 79 EGG BAGELS Ingredients: 12 Bagels Water, 80ºF/27ºC Egg Salt Sugar Bread Flour Active Dry Yeast 3/4 cup 1 1-1/2 tsp 2 TBL 3 cups 2 tsp Select Dough Course 11 Method: 1. When Course is complete, remove the dough onto lightly floured surface. Punch down to remove air bubbles. Divide dough into 4 parts and then divide each part into 3 pieces. Shape each piece into a smooth ball with finger, punch hole in center. Pull dough gently to make a 1 to 2-inch hole.
TR900S_OM 9/2/03 4:31 PM Page 80 SOFT PRETZEL DOUGH Ingredients: 16 Pretzels Water, 80ºF/27ºC Egg Yolk, room temperature Oil Sugar Salt White Pepper Bread Flour Active Dry Yeast 1-1/4 cups 1 1 TBL 2 TBL 1-1/2 tsp 1/8 tsp 3-1/2 cups 2-1/4 tsp Select Dough Course Glaze: Egg White Water 11 1 1 TBL Toppings: (optional): Kosher salt, sesame seeds Method: 1. On a lightly floured surface cut dough into pieces. Roll each piece into a 16-inch rope.
TR900S_OM 9/2/03 4:31 PM Page 81 PITA POCKET DOUGH Ingredients: 20 Pita Pockets Water, 80ºF/27ºC Olive Oil Sugar Salt Bread Flour Whole Wheat Flour Active Dry Yeast 1-1/3 cups 8 tsp 4 tsp 1-1/2 tsp 2 cups 1-1/3 cups 2 tsp Select Dough Course 11 Method: 1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a smooth ball. 2. Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking sheet. Let rise about 20 minutes.
TR900S_OM 9/2/03 4:31 PM Page 82 PIZZA DOUGH RECIPES...AS EASY AS 1-2-3 PIZZA CRUST DOUGH Ingredients: Water, 80ºF/27ºC Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select Pizza Dough Course 1 Thick or 2 Thin Crusts 2 Thick or 4 Thin Crusts 3/4 cup 1 TBL 1 TBL 1-1/2 tsp 1 TBL 2-1/4 cups 1 tsp 1-2/3 cups 2 TBL 2 TBL 2 tsp 2 TBL 4-1/2 cups 2 tsp 12 12 Method: 1. Place on a lightly floured surface. Divide and press onto a 12-inch pizza Pan, raising edges. 2.
TR900S_OM 9/2/03 4:31 PM Page 83 RUSTIC PIZZA MARGHERITA Ingredients: 2 Thin Crusts Water, 80ºF/27ºC Olive Oil Salt Sugar Bread Flour Active Dry Yeast 1 cup + 2 TBL 1-1/2 TBL 1-1/2 tsp 1-1/2 tsp 3 cups 1-1/2 tsp Select Pizza Dough Course Topping Corn Meal Olive Oil Tomatoes, large or Roma Tomatoes, large, thinly sliced Basil Leaves, fresh, shredded Salt Black Pepper, freshly ground or Red Pepper Flakes, ground Mozzarella Cheese,* fresh or Fontina Cheese, torn Parmesan Cheese, grated 12 1 Pizza 2 ts
TR900S_OM 9/2/03 4:31 PM Page 84 FOCACCIA DOUGH Ingredients: Water, 80ºF/27ºC Olive Oil Sugar Salt Bread Flour Dried Italian Seasoning Active Dry Yeast Select Pizza Dough Course 1 Loaf 1 cup 1/3 cup 2 tsp 1-1/2 tsp 3 cups 1 tsp 2 tsp 12 Garlic-Cheese Topping: Olive Oil Dried Oregano Garlic, finely minced Parmesan Cheese, grated Salt 1/4 cup 1-1/2 tsp 1/4 cup 1/3 cup 1/4 tsp Greek-Style Topping: Olive Oil Dried Oregano Onion, thinly sliced Feta Cheese, crumbled Black Olives, sliced - drained Salt 1/
TR900S_OM 9/2/03 4:31 PM Page 85 PASTA DOUGH...AS EASY AS 1-2-3 The Pasta Dough Course allows you the versatility to prepare many types of dough for your baking enjoyment. Here you will find not only Pasta Dough but cookies, pie crust and dumplings to get you started. BASIC PASTA DOUGH Ingredients: 1.0 LB 2.0 LB Milk, 80°F/27°C Oil Salt Semolina (Pasta) Flour 3/4 cup 6 TBL 3/4 tsp 2 cups 1-1/2 cups 3/4 cup 1-1/2 tsp 4 cups 14 14 5 cups 10 cups Select Pasta Course Cooked Pasta Method: 1.
TR900S_OM 9/2/03 4:31 PM Page 86 11. Use 6 cups of boiling water for 1.0 LB of dough and cook for 10 to 15 minutes or until tender. DO NOT OVER COOK. Drain well. 12. Use in any of your favorite pasta recipes. 13. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use; DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of Breadman® Pro after each use.
TR900S_OM 9/2/03 4:31 PM Page 87 DUMPLINGS Ingredients: 4 servings Milk, 80°F/27°C Oil Salt All-Purpose Flour Baking Powder 1 cup 1/2 cup 1/4 tsp 2-2/3 cups 4 tsp Select Pasta Dough Course 14 Method: 1. When beeper sounds on Breadman® Pro, remove dough from Bread Pan. Place in a bowl. 2. Using a teaspoon, carefully drop dumplings into 6 cups of boiling broth. 3. Lower heat to medium and cook for 10-15 minutes or until tender.
TR900S_OM 9/2/03 4:31 PM Page 88 COOKIE DOUGH ....AS EASY AS 1-2-3 AMARETTO RAISIN COOKIES Ingredients: Amaretto Liquor or Vanilla Extract Eggs, large, room temperature Butter, softened Brown Sugar, packed Raisins All-Purpose Flour Baking Powder Select Pasta Dough Course 2 dozen 1 TBL 2 1 cup 3/4 cup 3/4 cup 2-1/2 cups 1-1/2 tsp 14 Method for Cookies: 1. Press the SELECT Button; Choose Course 14, Pasta Dough. Press START. 2. When the beeper sounds on Breadman® Pro, remove the dough from the Bread Pan.
TR900S_OM 9/2/03 4:31 PM Page 89 JAM COURSE Jam Course Method: 1. Remove the Bread Pan from the Breadman® Pro. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready. Clean fresh berries or fruit, cut into 1/2-inch cubes. Drain fruit before crushing. 2. Use a liquid measuring cup to measure the drained, crushed fruit. 3. Use a dry measuring cup to measure the sugar. 4. Use a measuring spoon to measure the lemon juice, if using. 5. Place the Bread Pan into the Breadman® Pro.
TR900S_OM 9/2/03 4:31 PM Page 90 Jam Course Hints For Best Results • Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and other ingredients are necessary for a good set. • Use only ripe fruit (not overripe or underripe) for best flavor. • Do not puree fruit. Drain cubed fruit before crushing. Crush with a potato masher or food processor. Jam should have bits of fruit in it. • Recipes should not exceed 3 cups fruit.
TR900S_OM 9/2/03 4:31 PM Page 91 USER MAINTENANCE INSTRUCTIONS Any service requiring disassembly, other than the cleaning described below, must be performed by an authorized service representative. Unauthorized service will void your warranty. CLEANING INSTRUCTIONS Caution Bread Pan and Kneading Paddle Cleaning Instructions ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. The Bread Pan and Kneading Paddle have non-stick surfaces which make cleaning easy. 1.
TR900S_OM 9/2/03 4:31 PM Page 92 BEFORE CALLING FOR SERVICE Questions Answers 1 Why does the height and shape of bread differ in each loaf? The height and shape of bread may differ depending on the ingredients, room temperature and length of the timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread. 2 The bread has an unusual aroma. Why? Stale ingredients may have been used or too much yeast may have been used. Always use fresh ingredients.
TR900S_OM 9/2/03 4:31 PM Page 93 CHECKLIST BAKING RESULTS: Bread Smoke Sides of Maker emitted bread does not from collapse/ operate/ steam bottom is ingredients vent/ damp not mixing burning smell Bread rises too much/ coarse texture Bread falls/ coarse texture Short & Slices dense uneven texture & sticky 1. Unplugged/power outage 2. Oven area is too hot (Display – – H, – – HI) 3. Oven area is too cold (Display _ – – L, – – LI) 4. Display reads: _ or 5.
TR900S_OM 9/2/03 4:31 PM Page 94 SUGGESTIONS The following suggestions have a corresponding number found on the checklist. Be sure to read both. 1. 2 - 3. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. Open Lid, remove Bread Pan and allow to cool or warm up. 4. Needs service. 5. Wait until Course is complete; unplug, allow to cool and clean. 6. Only open Lid during kneading process to check dough ball or to add ingredients. 7.
TR900S_OM 9/2/03 4:31 PM Page 95 SPECIFICATIONS Power Supply 120 V ~ 60 Hz Heater Power Consumption 430W Kneading Motor 70W Dimension (WxDxH) Approx. 16 " x 9" x 13" Weight Approx.
TR900S_OM 9/2/03 4:31 PM Page 96 RECIPE INDEX BREAD RECIPES...EASY AS 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 - 23 WHITE BREAD RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 - 23 White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 Jalapeno Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
TR900S_OM 9/2/03 4:31 PM RECIPE INDEX Page 97 (CONTINUED) Seven Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Two Cheese Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37 Whole Wheat Zucchini Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37 Yogurt Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
TR900S_OM 9/2/03 4:31 PM RECIPE INDEX Page 98 (CONTINUED) DELUXE SUPER RAPID BREADS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48 Deluxe Super Rapid White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48 - 50 Deluxe Super Rapid Country White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50 Deluxe Super Rapid French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
TR900S_OM 9/2/03 4:31 PM RECIPE INDEX Page 99 (CONTINUED) Creamed Soup Bread Bowl Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71 Party Dip Bread Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72 Shredded Beef Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72 Shrimp Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
TR900S_OM 9/2/03 4:31 PM Page 100 IMPORTANT NOTICE If any parts are missing or defective, DO NOT return this product. Please call our Consumer Service Department for assistance. 800-233-9054 Monday - Friday 8am - 5pm CST Thank You If after reading this instruction booklet you still have questions about using the Breadman® Automatic Bread Maker, please write or call: Salton, Inc. P.O. Box 7366 Columbia, MO 65205-7366 1-800-233-9054 Monday - Friday 8am - 5pm CST For more information on Salton, Inc.