READ AND SAVE THESE INSTRUCTIONS WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injur y or death. Please follow all safety instr uctions.
TABLE OF CONTENTS IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BEFORE YOUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 n POWER OUTAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 BREAD MAKER INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 n PARTS . . . .
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock and injury to persons, including the following: • Read all instructions before using this appliance. • Do not immerse cord, plug, or appliance in water or other liquid (see instructions for cleaning). • Do not touch hot surfaces. Always use oven mitts when handling the hot bread pan or bread.
BEFORE YOUR FIRST USE Please fill out information that follows warranty. Unpack and clean bread maker; see CLEANING AND STORING. Place bread maker on a dry, stable surface away from burners and away from areas where cooking grease or water may splatter onto it. Avoid placing it where it may tip over during use. Place on back of counter top. The bread maker will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients into the bread pan than recommended.
BREAD MAKER INTRODUCTION n PARTS 3. 2. 4. 5. 6. 1. 7. 8. 1.) 2.) 3.) 4.) 5.) 6.) 7.) 8.) 9.) 10.) 11.) 12.) Baking Chamber (not shown) Lid Viewing Window Control Panel Air Exhaust (not shown) Handle Power Cord Power Plug Kneading Blade Bread Pan Handle Bread Pan Shaft (Rotates Kneading Blade) 9. 10. 11. 12.
n CONTROL PANEL NOTE: When using the touchpad controls, be sure to press the pad until you hear a beep. NOTE: When a bread maker is packaged for shipment, a clear plastic film is placed over the control panel; carefully peel it off. DISPLAY WINDOW • • • • • Indicates the Program number selected. Indicates the LOAF SIZE selected. The indicator arrow is on the left side. Indicates the CRUST COLOR selected. Indicates minute-by-minute baking time countdown. Indicates delay, baking time selected.
n FEATURES PROGRAM SELECT The control panel will let you choose different programs, crust color and loaf size for some programs. All programs except CAKE and BAKE contain a beep to check the dough ball, to add additional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients. BASIC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Use these programs for basic bread recipes and most prepackaged bread mixes. You may choose light, medium or dark crust color. WHOLE WHEAT . . . .
n PROGRAM SPECIFICATIONS CHART (approximate times) Program Process Loaf 1st 1st Display 2nd 2nd Size Total Delay Rest Knead Rise time for Knead Rise lb. Time Timer Min. Min. Min. beep** Min. Min. BASIC WHOLE WHEAT FRENCH SWEET Rest Sec. Final Rise Min. Keep Bake Warm Min. Min. 1.0 2:50 13:00 10 20 2:15 15 20 30 55 50 60 1.5 3:00 13:00 10 20 2:25 15 20 30 55 60 60 2.0 3:10 13:00 10 20 2:35 15 20 30 55 70 60 1.
HELPFUL HINTS FOR BREAD AND DOUGH We recommend that you read the following information before you shop for your ingredients. Your bread maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour. All ingredients except liquids must be at room temperature and liquids should be approximately 80°F/27°C (baby bottle temperature). When preparing bread for the Fast Bake program, all liquid temperatures must be 110°-115°F/43°-46°C.
ball, forms more than one ball, or is a ball but not soft and slightly tacky, add 1 teaspoon of water and allow it to absorb. Add more water if necessary. Provided you have used all of the ingredients specified in the recipe, measured the ingredients properly, and have a "good” dough ball, you should achieve a successful load of bread. When preparing bread in the Fast Bake program, the dough ball will be a very soft, loose ball with a smooth texture and will be sticky to the touch.
Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein content that makes it more durable than all-purpose flour. The protein, when mixed with liquid, becomes gluten. When kneaded, gluten becomes elastic and gives the bread better structure. In contrast, all-purpose flour, milled from a combination of soft and hard wheat, becomes elastic too easily for use in a bread maker and quickly loses its ability to stretch well.
Salt: Regulates Yeast Activity Salt is necessary to control the activity of yeast, causing it to work slowly and steadily. Without salt, yeast acts too rapidly. Salt also strengthens the structure of the dough. If too little or no salt is used, the bread will rise rapidly and then fall. The texture will also be more coarse and/or uneven. Sugar: Food for Yeast Sugar is the favorite food of yeast, but too much sugar will cause the yeast to over-react. The loaf of bread will be small and dense.
n HIGH ALTITUDE High elevations may make dough rise faster. We recommend that you try the recipe as it is printed first. The dough ball should be round, smooth-textured, soft and slightly tacky to the touch. If you find the results are unsuccessful, decrease your yeast 1/4 teaspoon at a time. You may also have to increase the liquid because of the drier air; start with 1 tablespoon and increase it if necessary. The addition of gluten will help the structure of the bread.
PROGRAMMING n PROGRAMMING BREAD MAKER PROGRAMS The following are the general steps for using the bread maker. Depending on the program or recipe that you choose, some steps may not apply or there may be additional steps. Refer to the Breads, Fast Bake Breads, Cakes and Doughs sections. Add all ingredients to the pan in the order listed in the recipe. The illustrations in this use and care guide are for information purposes only.
Close the lid. Plug into V ~ 60 Hz outlet. 5 120 The bread maker dis- Press the START/STOP button. 7 The time left for the program to be finished is displayed. The timer will count down in one minute increments. All programs except CAKE and BAKE will beep to additional ingredients during the second knead. Opening the lid will not stop the kneading. Add ingredients quickly and evenly over dough. Quickly close the lid to prevent heat loss.
n PROGRAMMING DELAY TIMER The delay timer can be set to delay bread making up to 13 hours. At the selected time, delicious bread will be ready. The delay works for all programs except FAST BAKE, CAKE and BAKE. Add all ingredients to the bread pan in the order listed. It is critical to add the yeast last on top of the flour, and away from liquid. This will keep the yeast from activating until the bread maker starts to mix. Select the PROGRAM, CRUST COLOR and LOAF SIZE.
RECIPES ■ BREAD . . . AS EASY AS 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to the Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker. 2. Close the lid. Select the bread program, choose the Loaf Size and press Start. 3. When finished baking, remove bread pan from the bread maker. Invert and shake to remove the loaf. Allow loaf to cool standing upright on a wire rack before slicing.
BREADS We suggest starting your bread baking with this White Bread recipe. Follow each step carefully. These steps have been written to eliminate the most common errors in bread maker baking and may be helpful for any recipe. WHITE BREAD Water 80°F/27°C Oil Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK RISE™ Yeast or Bread Machine Yeast 1 lb. loaf 3/4 cup 4 tsp 4 tsp 1 tsp 2 1/4 cups 1 1/2 tsp 1.5 lb. loaf 1 cup 2 TBL 2 TBL 1 1/2 tsp 3 cups 2 1/4 tsp 2 lb.
EGG BREAD Egg(s), room temperature plus enough Water 80°F/27°C to equal Oil Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK RISE™ Yeast or Bread Machine Yeast 1 lb. loaf 1 3/4 cup 1 TBL 1 TBL 1 tsp 2 1/4 cups 1 1/2 tsp 1.5 lb. loaf 2 1 cup 2 TBL 2 TBL 1 1/2 tsp 3 cups 2 1/4 tsp 2 lb.
RYE BREAD Water 80°F/27°C Oil Caraway Seeds Brown Sugar Salt Bread Flour Medium Rye Flour RED STAR® Active Dry Yeast or RED STAR® QUICK RISE™ Yeast or Bread Machine Yeast 1 lb. loaf 3/4 cup 4 tsp 2 tsp 4 tsp 1 tsp 1 1/2 cups 3/4 cup 1 1/2 tsp 1.5 lb. loaf 1 cup 2 TBL 1 TBL 2 TBL 1 1/2 tsp 2 cups 1 cup 2 1/4 tsp 2 lb. loaf 1 1/3 cups 3 TBL 4 tsp 3 TBL 2 tsp 2 1/2 cups 1 1/2 cups 1 TBL 1 tsp 1 1/2 tsp 2 tsp 1 tsp 1 1/2 tsp 2 tsp 1 lb. loaf 3/4 cup 4 tsp 4 tsp 2 tsp 2 1/4 cups 1 1/2 tsp 1.5 lb.
PESTO BREAD Water 80°F/27°C Pesto, room temperature Dry Milk Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK RISE™ Yeast or Bread Machine Yeast 1 lb. loaf 2/3 cup 2 TBL 1 TBL 1 TBL 1/2 tsp 2 cups 1 1/2 tsp 1.5 lb. loaf 1 cup 3 TBL 4 tsp 4 tsp 3/4 tsp 3 cups 2 1/4 tsp 2 lb.
SHREDDED WHEAT BREAD Water 80°F/27°C Oil Molasses Salt Bread Flour Whole Wheat Flour Mini-Shredded Wheat RED STAR® Active Dry Yeast or RED STAR® QUICK RISE™ Yeast or Bread Machine Yeast 1 lb. loaf 3/4 cup + 1 TBL 2 TBL 2 TBL 1/2 tsp 3/4 cup 1 1/2 cups 3/4 cup 2 1/4 tsp 1.5 lb. loaf 1 cup + 1 TBL 3 TBL 3 TBL 1 tsp 1 cup 2 cups 1 cup 1 TBL 2 lb.
PUMPERNICKEL BREAD Water 80°F/27°C Oil Molasses Sugar Salt Medium Rye Flour Whole Wheat Flour Bread Flour Unsweetened Cocoa Instant Coffee RED STAR® Active Dry Yeast or RED STAR® QUICK RISE™ Yeast or Bread Machine Yeast 1 lb. loaf 3/4 cup 1 TBL 1 TBL 1 TBL 1 tsp 1/4 cup 3/4 cup 1 1/3 cups 1 TBL 1 tsp 1 1/2 tsp 1.5 lb. loaf 1 cup 4 tsp 4 tsp 4 tsp 1 1/2 tsp 1/3 cup 1 cup 1 3/4 cups 4 tsp 1 1/2 tsp 2 1/4 tsp 2 lb.
FRENCH BREAD Water 80°F/27°C Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK RISE™ Yeast or Bread Machine Yeast 1 lb. loaf 1 cup 2 tsp 1 tsp 3 cups 2 1/4 tsp 1.5 lb. loaf 1 1/3 cups 2 1/4 tsp 1 1/4 tsp 4 cups 2 1/4 tsp 2 lb.
RICH SWEET BREAD Egg(s), room temperature plus enough Water 80°F/27°C to equal Oil Sugar Salt Bread Flour Raisins RED STAR® Active Dry Yeast or RED STAR® QUICK RISE™ Yeast or Bread Machine Yeast Add at the beep Dried Cranberries OR Dried Cherries Walnuts, chopped 1 lb. loaf 1 3/4 cup 4 tsp 4 tsp 1 tsp 2 1/4 cups 1/3 cup 1 1/2 tsp 1.5 lb. loaf 2 1 cup 2 TBL 2 TBL 1 1/2 tsp 3 cups 1/2 cup 2 1/4 tsp 2 lb.
HOLIDAY BREAD Water 80°F/27°C Milk 80°F/27°C Oil Salt Sugar Bread Flour Walnuts, chopped* Candied Fruit* RED STAR® Active Dry Yeast or RED STAR® QUICK RISE™ Yeast or Bread Machine Yeast 1 lb. loaf 1/4 cup 1/2 cup 1 TBL 1 1/2 tsp 3 TBL 2 1/4 cups 1/3 cup 1/3 cup 1 1/2 tsp 1.5 lb. loaf 1/2 cup 2/3 cup 2 TBL 2 tsp 1/4 cup 3 1/3 cups 1/2 cup 1/2 cup 2 1/4 tsp 2 lb.
n FAST BAKE BREADS . . . AS EASY AS 1 - 2 - 3 The Fast Bake program, with hotter rise and bake temperatures, is convenient for baking a hot fresh loaf of bread in under an hour. The longer bread programs, with lower rise and bake temperatures, will bake a taller more developed loaf of bread. And remember, you can always use the delay feature for the longer programs. 1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for measuring information.
Fast Bake ™ Bread Recipe Hand Quick Start Hints Models TBR2 Fast Bake is convenient for baking a hot fresh loaf of bread in under an hour. WHITE BREAD 1.5 lb 2 lbs. pounds Water (110°-115°F/43°-46°C) Oil Sugar Salt Dry milk Bread flour Red Star Quick-Rise™ Yeast 1 2 2 1 1 3 1 1 3 3 1 2 4 4 or Bread Machine Yeast 1 TBL cup + 2 TBL TBL TBL tsp 1 ⁄2 TBL cups TBL ⁄4 cup + 2 TBL TBL TBL 1 ⁄2 tsp TBL cups tsp 1 4 tsp Place ingredients in bread pan in the order listed. Select Fast Bake and press start.
FAST BAKE™ BREADS We suggest starting your fast bake bread baking with this White Bread Recipe. Refer to Helpful Hints for Bread and Dough for measuring information. Follow each step carefully, noticing the water temperatures must be 110°-115°F/43°-46°C and that QUICK•RISE™, RapidRise or Bread Machine yeast must be used. WHITE BREAD Water 110°-115°F/43°-46°C Oil Sugar Salt Bread Flour RED STAR® QUICK RISE™ Yeast or Bread Machine Yeast 1.5 lb. loaf 1 cup + 2 TBL 2 TBL 2 TBL 1 tsp 3 cups 2 lb.
EGG BREAD Egg(s), room temperature plus enough Water 110°-115°F/43°-46°C to equal Oil Sugar Salt Bread Flour RED STAR® QUICK RISE™ Yeast or Bread Machine Yeast 1.5 lb. loaf 2 1 cup + 3 TBL 2 TBL 2 TBL 1 tsp 3 cups 2 lb. loaf 3 1 1/2 cups 3 TBL 3 TBL 1 1/2 tsp 4 cups 1 TBL 4 tsp 1 TBL 4 tsp Program: FAST BAKE PESTO BREAD Water 110°-115°F/43°-46°C Pesto, room temperature Dry milk Sugar Salt Bread Flour RED STAR® QUICK RISE™ Yeast or Bread Machine Yeast 1.5 lb.
n DAY OLD BREAD RECIPES BREADED PINEAPPLE 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 butter and heat until thick. Pour over pineapple and bread, toss lightly to mix. Bake at 350°F/177°C for 30 minutes.
n CAKES AND BAKE Cakes are made with baking powder and baking soda that are activated by moisture and heat. The batter is mixed only long enough to blend all the ingredients, then baked immediately. It is suggested that all liquids (water, milk, eggs, oil, butter) be placed in the bottom of the bread pan, dry ingredients on top. After loading the bread pan in the machine, select the CAKE cycle. During the initial mixing of batter, dry ingredients may collect in the corners of the pan.
BANANA NUT Regular 1/2 cup 2 TBL 1 cup 2 1/4 cup 1/4 cup 1/2 cup 1 1/2 cups 1 tsp 1 tsp Milk 80°F/27°C Oil Bananas, ripe and mashed Eggs, room temperature Sugar Dark Brown Sugar, packed Walnuts, chopped All-Purpose Flour Baking Soda Salt Program: CAKE IRISH SODA Large 1 1/2 cups 2 1 TBL 4 cups 1/2 cup 1 TBL 1/2 tsp 1 cup Buttermilk 80°F/27°C Eggs, room temperature Caraway Seeds All-Purpose Flour Sugar Baking Soda Salt Raisins Program: CAKE CORN Large 1 cup 4 1/3 cup 1/4 cup 1 tsp 2 2/3 cups 1 cup 5 tsp
n DOUGHS . . . AS EASY AS 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker. 2. Close the lid. Select DOUGH PROGRAM and LOAF SIZE. Press START. 3. Remove the dough from the bread pan when the beeper sounds. Follow shaping and baking instructions. • If you allow the dough to remain in the bread maker after the cycle is complete, it may over rise and damage the machine.
DINNER ROLL DOUGH 1 lb. - 9 rolls 1 3/4 cup + 3 TBL 2 TBL 1/4 cup 1/4 tsp 2 1/4 cups 2 1/4 tsp Egg, room temperature plus enough Water 80°F/27°C to equal Oil Sugar Salt Bread Flour Active Dry Yeast 2 lb. - 24 rolls 1 1 1/2 cups + 2 TBL 1/4 cup 1/2 cup 1/2 tsp 4 1/4 cups 3 1/2 tsp Program: DOUGH Method 1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Make sure all ingredients, except water, are at room temperature. 2.
FOCACCIA BREAD DOUGH 1.5 lb.
WHEAT DINNER ROLL DOUGH 1 lb. - 9 rolls 3/4 cup 1 TBL 2 TBL 1/2 tsp 1 TBL 1 1/4 cups 1 cup 1 1/2 tsp Water 80°F/27°C Oil Brown Sugar Salt Dry Milk Bread Flour Whole Wheat Flour Active Dry Yeast 2 lb. - 24 rolls 1 1/2 cups 2 TBL 1/4 cup 1 tsp 2 TBL 2 1/2 cups 2 cups 2 tsp Program: DOUGH Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in size. 3.
FRENCH BREAD DOUGH (Italian Loaf, French Rolls and French Twists) 1 lb. - 9 rolls 1 1/4 cups 1 TBL 1 tsp 3 1/2 cups 1 TBL Water 80°F/27°C Sugar Salt Bread Flour Active Dry Yeast Program: DOUGH Glaze Water Salt 2 TBL 1/2 tsp Method 1. 2. 3. 4. Place on a lightly floured surface. Roll into a 12 x 18 rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end.
CHEEZY GARLIC ROLL DOUGH Egg, room temperature plus enough Water 80°F/27°C to equal Oil Sugar Salt Bread Flour Active Dry Yeast 1 lb. - 9 rolls 1 1 cup 2 TBL 1/3 cup 1 tsp 3 1/2 cups 1 1/4 tsp 2 lb. - 24 rolls 1 1 1/3 cups 3 TBL 1/2 cup 1 1/2 tsp 4 1/2 cups 2 tsp 1/3 cup 1 1/2 TBL 3 TBL 2/3 cup 2 TBL 1/4 cup Program: DOUGH Topping Parmesan Cheese Garlic, minced Butter, melted Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Combine cheese and garlic.
REFRESHING ROLL DOUGH Water 80°F/27°C Oil Brown Sugar Salt Bread Flour Active Dry Yeast 1.5 lb. - 18 rolls 1 cup 1/4 cup 1/3 cup 1 tsp 3 1/2 cups 1 1/2 tsp 2 lb. - 24 rolls 1 1/2 cups 1/3 cup 1/2 cup 1 1/2 tsp 4 1/2 cups 2 tsp 2 TBL 1/2 cup 1/2 cup 1/4 cup 3/4 cup 3/4 cup Program: DOUGH Topping Orange Peel, grated Sugar Butter, melted Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Combine orange peel and sugar.
CHALLAH BREAD DOUGH 1 lb. - regular 1 3/4 cup 2 TBL 1 1/2 TBL 1 tsp 2 cups 1 tsp 2 lb. - large 2 1 1/2 cups 1/4 cup 2 TBL 2 tsp 4 1/2 cups 2 tsp Glaze Egg Yolk(s), beaten Water 1 1 TBL 2 1 TBL Topping Poppy Seeds 1 tsp 1 1/2 TBL Egg(s), room temperature plus enough Water 80°F/27°C to equal Oil Sugar Salt Bread Flour Active Dry Yeast Program: DOUGH Method 1. Place on a lightly floured surface. Divide into thirds, making 3 (10 inch long for regular, 13 inch long for large) ropes with tapered ends.
WHOLE WHEAT PIZZA CRUST DOUGH Water 80°F/27°C Oil Sugar Salt Whole Wheat Flour Bread Flour Active Dry Yeast 1 lb. 1 thick or 2 thin crusts 1 cup 2 TBL 1 TBL 1 tsp 1 cup 1 1/2 cups 2 1/4 tsp Program: DOUGH Method 1. Place on a lightly floured surface. Divide in half and press onto a 12 inch pizza pan, raising edges. Sprinkle each pan with 1 tablespoon of cornmeal if desired. Generously prick dough with a fork. For one 12 inch thick crust do not divide. 2.
BAGEL DOUGH 1.5 lb. - 8 bagels 1 cup 1 1/2 TBL 1 tsp 3 cups 2 1/4 tsp Water 80°F/27°C Sugar Salt Bread Flour Active Dry Yeast Program: DOUGH Glaze Egg, beaten 1 Toppings (optional) Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes BANANA WHEAT BAGEL DOUGH 1.5 lb.
ALMOND-CHERRY COFFEE CAKE DOUGH 1.5 lb. - 1 coffee cake 1 cup 1 TBL 1 1/2 TBL 3/4 tsp 1 TBL 3 1/4 cups 1 1/2 tsp Water 80°F/27°C Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast Program: DOUGH Filling Cream Cheese, room temperature Sugar Maraschino Cherries, chopped Milk, liquid Almond Extract 8 oz 2 TBL 1/2 cup 1 TBL 1/2 tsp Glaze Powdered Sugar Sour Cream Milk, liquid Sliced Almonds, to decorate Maraschino Cherries, quartered, to decorate 1/2 cup 1 TBL 1-2 TBL 2 TBL 2 TBL Method 1.
CINNAMON ROLL DOUGH 1.5 lb. - 18 rolls 1 1 cup 1/4 cup 1/3 cup 1 tsp 3 1/2 cups 1 1/2 tsp 2 lb.
STICKY BREAKFAST ROLL DOUGH 1.5 lb. - 18 rolls 1 1 cup + 2 TBL 1/4 cup 1/3 cup 1 tsp 3 1/2 cups 1 1/2 tsp 2 lb.
SOFT PRETZEL DOUGH 1.5 lb. - 16 pretzels 1 1/4 cups 1 1 TBL 2 TBL 1 tsp 1/8 tsp 3 1/2 cups 1 TBL Water 80°F/27°C Egg Yolk, room temperature Oil Sugar Salt White Pepper Bread Flour Active Dry Yeast Program: DOUGH Glaze Egg White Water 1 1 TBL Toppings (optional) Kosher Salt Sesame Seeds 1 TBL 1 TBL Method 1. Place dough on a lightly floured surface and cut into pieces. Roll each piece into a 16 inch rope. Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop. 2.
CREAMED SOUP BREAD BOWL DOUGH 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 3/4 tsp Eggs, room temperature plus enough Water 80°F/27°C to equal Oil Honey Dry Milk Salt Bread Flour Whole Wheat Flour Rye Flour Caraway Seeds Dehydrated Onions Active Dry Yeast Program: DOUGH Note: Any 2 pound bread or dough recipe may be used; mix on dough program. Method 1. Place dough on a lightly floured surface and divide into 4 equal pieces.
PARTY DIP BREAD BOWL DOUGH 1 bowl 1 1/4 cups 1 TBL 1 tsp 3 1/2 cups 1 TBL Water 80°F/27°C Sugar Salt Bread Flour Active Dry Yeast Program: DOUGH Note: Any 1.5 pound dough or bread recipe may be used; mix on dough program. Method 1. Place dough on a lightly floured surface. Shape into a large smooth round ball and place on a greased baking sheet. 2. Cover and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 30-40 minutes or until done.
CLEANING & STORING ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. CAREFULLY UNPACK THE BREAD MAKER AND REMOVE ALL PACKAGING MATERIALS. Any service requiring disassembly, other than the cleaning described below, must be performed by an authorized service center. Unauthorized service will void your warranty . CLEANING CLEAN-UP OF BREAD MAKER 1. Unplug and allow to cool before cleaning. 2. Remove bread pan from inside the bread maker. 3.
BEFORE CALLING FOR SERVICE n Questions and Answers 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 or too much yeast may have been used. Always use fresh ingredients.
n Check List BAKING RESULTS: Bread maker does not operate/ ingredients not mixing Smoke emitted from steam vent/ burning smell Sides of bread collapse/ bottom is damp Bread rises too much/ coarse texture Bread falls/ coarse texture Short & dense texture Slices uneven & sticky Please check the following: 1. Unplugged/power outage 2. Display signal reads E00 or E01 O O O 3. Ingredients spilled on heating element O 4. Top lid was open during baking 5.
n Suggestions The following suggestions have a corresponding number found on the check list. Be sure to read both. 1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. 2. Open lid, remove bread pan and allow to cool. 3. Wait until course is complete; unplug, allow to cool and clean. 4. Only open lid during kneading process to check dough ball or to add ingredients. 5. Remove bread as soon as program is done and place on wire rack. 6. Allow to cool approximately 20 minutes. 7.
n Service Infor mation SERVICE INFORMATION Please refer to warranty statement to determine if in-warranty service applies. This appliance must be serviced by a Toastmaster authorized service center. Unauthorized service will void warranty. Consult your phone directory under “Appliances-Household-Small-Service and Repair,” or call 1-800-9473744 in the U.S. and Canada, 52-5-397-2848 in Mexico.
RECIPE INDEX BREADS Chevre Cracked Pepper . . . . . . . . . . . . . 21 Cinnamon Raisin Nut . . . . . . . . . . . . . . . 25 Cranberry Walnut . . . . . . . . . . . . . . . . . 24 Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 French . . . . . . . . . . . . . . . . . . . . . . . . . 24 Holiday . . . . . . . . . . . . . . . . . . . . . . . . 26 Honey Oats . . . . . . . . . . . . . . . . . . . . . 19 Onion . . . . . . . . . . . . . . . . . . . . . . . . . 20 Pesto . . . . . . . . . . . . . . . . .
LIMITED ONE-YEAR GUARANTEE Toastmaster Inc. warrants this product, to original purchaser, for one year from purchase date to be free of defects in material and workmanship. This warranty is the only written or express warranty given by Toastmaster Inc. This warranty gives you specific legal rights. You may have other rights which vary from state to state.
