TMR_TBR20HCAN_IB_New_Cover 8/11/04 6:01 PM Page 1 Bread Maker USE AND CARE GUIDE MODEL TBR20HCAN •2 P • Fa ound st B B in u ake ™ read M • B nde r 1 Progr aker rea Do d pro hour am f or • H ugh a gram fre ori n sh s d i zon •W n Qu bre c l u ake t i ad al n din ck • 1u B hou p to on-st rea g Wh d ic ole rK f eep resh k loa Wh b f eat rea Wa p a , n drm Cyc 13 h le our del ay t ime r ? Questions Call toll free 1-800-947-3744 Monday – Friday, 8:00 a.m. - 5:30 p.m. CST www.toastmaster.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 1 Table Of Contents Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Before Your First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 2 READ AND SAVE THESE INSTRUCTIONS WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death. Please follow all safety instructions.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 3 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.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 4 Bread Maker Introduction PARTS Lid (P/N 22589) Lid Handle Bread Pan Handle Bread Pan (P/N 22588) Drive Shaft (inside Bread Pan) (rotates Kneading Blade) Baking Chamber Control Panel Air Exhausts Power Supply Cord Power Plug Kneading Blade (fits on drive shaft) (P/N 21495) The illustrations in this use and care guide are for informational purposes only.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 5 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 ◆ ◆ ◆ ◆ ◆ TIMER ◆ Use when setting the TIMER to delay baking. ◆ Press ▲ and ▼ arrows to set timer for delayed completion up to 13 hours later. ◆ Arrows will move time up or down in 10-minute increments.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 6 Features PROGRAM SELECT The control panel will let you choose different programs, loaf size, and crust color for some programs. All programs except QUICK BREAD, DOUGH 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.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 7 Program Specifications Chart (approximate times) 1 2 3 4 5 6 7 8 COURSE BASIC LIGHT 1.0LB BASIC MED 1.0LB BASIC DARK 1.0LB BASIC LIGHT 1.5LB BASIC MED 1.5LB BASIC DARK 1.5LB BASIC LIGHT 2.0LB BASIC MED 2.0LB BASIC DARK 2.0LB FAST BAKE FRENCH LIGHT 1.0LB FRENCH MED 1.0LB FRENCH DARK 1.0LB FRENCH LIGHT 1.5LB FRENCH MED 1.5LB FRENCH DARK 1.5LB FRENCH LIGHT 2.0LB FRENCH MED 2.0LB FRENCH DARK 2.0LB WH.WHT. LIGHT 1.0LB WH.WHT. MED 1.0LB WH.WHT. DARK 1.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 8 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 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.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 9 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. When touched it will leave dough on your finger. INGREDIENTS: READ BEFORE SHOPPING Yeast: The Number One Ingredient For all programs except FAST BAKE™ we used RED STAR® Active Dry Yeast when we developed the bread recipes. However, RED STAR® QUICK•RISE™ Yeast may also be used.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 10 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. As a result, bread made from all-purpose flour will be smaller and more dense. Several well-known mills now market bread flour.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 11 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.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 12 Note: The FAST BAKE™ recipes were developed using the quick-acting Red Star™ Quick•Rise™ or Bread Maker yeast. DO NOT substitute active dry yeast in these recipes. BREAD MIXES AND OTHER COOK BOOKS Use mixes labeled for up to 2 pound loaves. For best results, use the basic program. Even though we offer a wide variety of recipes for bread and dough, you may be looking for one that we have not included in our recipe book.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 13 Programming PROGRAMMING THE BREAD MAKER 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 BASIC Breads, FAST BAKE™ Breads, QUICK BREADS and DOUGH 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.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 14 4 Insert bread pan and push down on rim until it snaps securely into place. Fold handle down. • If the pan does not snap securely into place, remove bread pan. Wearing oven mitts, place fingers behind bread pan clips and gently pull away from oven wall. Insert bread pan again. 5 Close the lid. Plug into 120 V ~ 60 Hz outlet. The POWER light will come on. The Bread Maker display indicator will default to 1P and then 3:05, 2.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 15 8 The beeper will sound when the bread is done. Press the START/STOP button and hold it until you hear a beep. Hold the lid open while you remove the bread pan using oven mitts. If you do not stop the unit and remove the bread, it will automatically go into the keep warm process on all programs except for DOUGH. Your bread will be kept warm for 1 hour. You may remove the bread pan at any time during the keep warm cycle.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 16 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™, DOUGH 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.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 17 Recipes Breads . . . 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 Crust Color and press Start. 3. When finished baking, remove bread pan from the Bread Maker. Invert and shake to remove the loaf.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 18 Bread Recipes 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 1.0 LB. loaf 3 ⁄4 cup 4 tsp 4 tsp 1 tsp 21⁄4 cups 11⁄2 tsp 1.5 LB.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 19 13. If bread loaf does not easily release from pan, allow it to sit on a heat resistant surface 5 minutes, then remove. When the bread has completely cooled, approximately 1 hour, store in an air tight container. 14. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see CLEANING AND STORING.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 20 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 1.0 LB. loaf 3 ⁄4 cup 4 tsp 2 tsp 4 tsp 1 tsp 11⁄2 cups 3 ⁄4 cup 11⁄2 tsp 1.5 LB. loaf 1 cup 2 TBL 1 TBL 2 TBL 11⁄2 tsp 2 cups 1 cup 21⁄4 tsp 2.0 LB. loaf 11⁄4 cups 3 TBL 4 tsp 3 TBL 2 tsp 21⁄2 cups 11⁄2 cups 1 TBL 1 tsp 11⁄2 tsp 2 tsp 1 tsp 11⁄2 tsp 2 tsp 1.0 LB.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 21 Cheese and Cracked Pepper Bread Water 80°F/27°C Feta Cheese, room temperature Dry Milk Salt Sugar Cracked Black Pepper Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1.0 LB. loaf 2 ⁄3 cup 11⁄2 oz 4 tsp 3 ⁄4 tsp 1 TBL 2 tsp 21⁄4 cups 11⁄2 tsp 1.5 LB. loaf 1 cup 21⁄4 oz 2 TBL 1 tsp 2 TBL 1 TBL 3 cups 21⁄4 tsp 2.0 LB.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 22 Sunflower and Sesame Seed Bread Egg 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 RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1.0 LB. loaf 1 3 ⁄4 cup 11⁄2 TBL 2 tsp 2 tsp 1 tsp 11⁄2 cups 1 ⁄2 cup 11⁄2 TBL 1 ⁄4 tsp 11⁄2 TBL 11⁄2 tsp 1.5 LB.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 23 Shredded Wheat Bread Egg, room temperature plus enough Water 80°F/27°C to equal Oil Molasses Salt Bread Flour Whole Wheat Flour Mini-Shredded Wheat, crushed RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1.0 LB. loaf 1 3 ⁄4 cup + 1 TBL 2 TBL 2 TBL 1 tsp 1 ⁄2 cup 11⁄2 cups 1 ⁄2 cup 11⁄2 tsp 1.5 LB. loaf 1 1 cup + 1 TBL 3 TBL 3 TBL 11⁄2 tsp 1 cup 2 cups 3 ⁄4 cup 2 tsp 2.0 LB.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 24 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 1.0 LB. loaf 3 ⁄4 cup 1 TBL 1 TBL 1 TBL 1 tsp 1 ⁄4 cup 3 ⁄4 cup 11⁄4 cups 1 TBL 1 tsp 11⁄2 tsp 1.5 LB. loaf 1 cup 4 tsp 4 tsp 4 tsp 11⁄2 tsp 1 ⁄3 cup 1 cup 2 cups 4 tsp 11⁄2 tsp 2 tsp 2.0 LB.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 25 Cranberry Walnut Bread Egg(s), room temperature plus enough Milk 80°F/27°C to equal Butter, room temperature Sugar Salt Lemon Peel Bread Flour 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 1.0 LB. loaf 1 3 ⁄4 cup 3 TBL 3 TBL 1 tsp 1 ⁄2 tsp 21⁄4 cups 11⁄2 tsp 1.5 LB. loaf 2 1 cup 1 ⁄4 cup 1 ⁄4 cup 11⁄2 tsp 3 ⁄4 tsp 3 cups 21⁄4 tsp 2.0 LB.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 26 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 1.0 LB. loaf 1 3 ⁄4 cup 4 tsp 4 tsp 1 tsp 21⁄4 cups 1 ⁄3 cup 11⁄2 tsp 1.5 LB. loaf 2 1 cup 2 TBL 2 TBL 11⁄2 tsp 3 cups 1 ⁄2 cup 21⁄4 tsp 2.0 LB.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 27 Holiday Bread Water 80°F/27°C Milk 80°F/27°C Oil Salt Sugar Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast Add at the beep: Walnuts, chopped Candied Fruit 1.0 LB. loaf 1 ⁄4 cup 1 ⁄2 cup 1 TBL 11⁄2 tsp 3 TBL 21⁄4 cups 11⁄2 tsp 1.5 LB. loaf 1 ⁄2 cup 2 ⁄3 cup 2 TBL 2 tsp 1 ⁄4 cup 31⁄3 cups 21⁄4 tsp 2.0 LB.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 28 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.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 29 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 2.0 LB.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 30 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 2.0 LB. loaf 3 11⁄4 cups + 2 TBL 1 ⁄4 cup 3 TBL 11⁄2 tsp 4 cups 4 tsp 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 2.0 LB.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 31 Potato Bread Water 115°-125°F/43°-51°C (warm) Oil Instant Potatoes (buds or flakes) Salt Sugar Bread Flour RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 2.0 LB. loaf 13⁄4 cups 1 ⁄4 cup 2 ⁄3 cup 11⁄2 tsp 3 TBL 4 cups 4 tsp 4 tsp Program: FAST BAKE™ Cheese’n Onion Bread Water 115°-125°F/43°-51°C (warm) Salt Sugar Sharp Cheddar Cheese, shredded Dried Onion Bread Flour RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 2.0 LB.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 32 Italian Herb Bread Water 115°-125°F/43°-51°C (warm) Oil Salt Sugar Dry Milk Italian Seasoning Bread Flour RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 2.0 LB.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 33 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.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 34 Quick Breads and Bake Quick Breads and 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. Full size cake mixes (approximately 18 ounces) and quick bread mixes (approximately 15 ounces) work well using the QUICK BREAD program.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 35 Banana Nut 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 Regular 1 ⁄2 cup 2 TBL 1 cup 2 1 ⁄4 cup 1 ⁄4 cup 1 ⁄2 cup 11⁄2 cups 1 tsp 1 tsp Large 1 cup 1 ⁄4 cup 2 cups 4 1 ⁄2 cup 1 ⁄2 cup 1 cup 3 cups 2 tsp 2 tsp Program: QUICK BREAD Corn Milk 80°F/27°C Eggs, room temperature Oil Sugar Salt All-Purpose Flour Cornmeal Baking Powder Large 1 cup 4 1 ⁄3
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 36 Banana Chocolate Chip Bananas, mashed medium ripe Butter or Margarine, melted Egg, room temperature Sour Milk All-Purpose Flour Sugar Baking Soda Baking Powder Salt Nuts, chopped Chocolate Chips Regular 3 1 ⁄4 cup 1 3 TBL or (2 TBL Milk + 1 TBL Vinegar) 21⁄4 cups 1 ⁄2 cup 1 tsp 1 tsp 1 ⁄2 tsp 1 ⁄2 - 3⁄4 cup 1 ⁄2 cup Program: QUICK BREAD Zucchini Zucchini, shredded Oil Eggs, room temperature Vanilla All-Purpose Flour Sugar Baking Soda Cinnamon Baking P
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 37 Date Nut Orange Juice 80°F/27°C Egg, room temperature Butter or Margarine, melted All-Purpose Flour Sugar Baking Powder Baking Soda Salt Dried Dates, chopped Almonds, slivered Regular 3 ⁄4 cup 1 2 TBL 21⁄2 cups 3 ⁄4 cup 2 tsp 1 ⁄4 tsp 1 tsp 1 cup 1 ⁄2 cup Program: QUICK BREAD 37.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 38 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. Press START. 3. Remove the dough from the bread pan when the beeper sounds. Follow shaping and baking instructions.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 39 Dinner Roll Dough Egg, 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 9 rolls 1 3 ⁄4 cup + 3 TBL 2 TBL 1 ⁄4 cup 1 ⁄4 tsp 21⁄4 cups 21⁄4 tsp 24 rolls 1 11⁄2 cups + 2 TBL 1 ⁄4 cup 1 ⁄2 cup 1 ⁄2 tsp 41⁄4 cups 31⁄2 tsp 11⁄2 tsp 21⁄2 tsp 11⁄2 tsp 21⁄2 tsp Program: DOUGH Method 1. Remove the bread pan from the Bread Maker.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 40 Focaccia Bread Dough Water 80°F/27°C Olive Oil Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1 loaf 1 cup 1 ⁄3 cup 2 tsp 1 tsp 3 cups 11⁄2 tsp 1 tsp 1 tsp Program: DOUGH Add at the beep: Dried Italian Seasoning 1 tsp Garlic-Cheese Topping Olive Oil Dried Oregano Garlic, coarsely chopped Parmesan Cheese, grated Salt ⁄4 cup 11⁄2 tsp 1 ⁄3 cup 1 ⁄3 cup 1 ⁄4 tsp Greek Style Topping Olive Oil Onio
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 41 Wheat Dinner Roll Dough Water 80°F/27°C Oil Brown Sugar Salt Dry Milk Bread Flour Whole Wheat Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 9 rolls 3 ⁄4 cup 1 TBL 2 TBL 1 ⁄2 tsp 1 TBL 11⁄4 cups 1 cup 11⁄2 tsp 24 rolls 11⁄2 cups 2 TBL 1 ⁄4 cup 1 tsp 2 TBL 21⁄2 cups 2 cups 3 tsp 1 tsp 11⁄4 tsp 1 tsp 11⁄4 tsp Program: DOUGH Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 42 French Bread Dough (Italian Loaf, French Rolls and French Twists) Water 80°F/27°C Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 9 rolls 11⁄4 cups 1 TBL 1 tsp 31⁄2 cups 1 TBL 2 tsp 2 tsp Program: DOUGH Glaze Water Salt 2 TBL 1 ⁄2 tsp Method 1. Place on a lightly floured surface. Roll into a 12 x 18 rectangle.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 43 Cheezy Garlic Roll Dough Egg, 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 9 rolls 1 1 cup 2 TBL 1 ⁄3 cup 1 tsp 31⁄2 cups 11⁄4 tsp 24 rolls 1 11⁄3 cups 3 TBL 1 ⁄2 cup 11⁄2 tsp 41⁄2 cups 2 tsp 1 tsp 11⁄4 tsp 1 tsp 11⁄4 tsp ⁄3 cup 11⁄2 TBL 3 TBL ⁄3 cup 2 TBL 1 ⁄4 cup Program: DOUGH Topping Parmesan Cheese Garlic, minced Butter, melt
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 44 Refreshing Roll Dough Water 80°F/27°C Oil Brown Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 18 rolls 1 cup 1 ⁄4 cup 1 ⁄3 cup 1 tsp 31⁄2 cups 11⁄2 tsp 24 rolls 11⁄2 cups 1 ⁄3 cup 1 ⁄2 cup 11⁄2 tsp 41⁄2 cups 2 tsp 1 tsp 11⁄4 tsp 1 tsp 11⁄4 tsp 2 TBL 1 ⁄2 cup 1 ⁄2 cup 1 Program: DOUGH Topping Orange Peel, grated Sugar Butter, melted ⁄4 cup ⁄4 cup 3 ⁄4 cup 3 Method 1.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 45 Challah Bread Dough regular 1 3 ⁄4 cup 2 TBL 11⁄2 TBL 1 tsp 2 cups 1 tsp large 2 11⁄2 cups 1 ⁄4 cup 2 TBL 2 tsp 41⁄2 cups 2 tsp ⁄4 tsp 11⁄4 tsp 3 ⁄4 tsp 11⁄4 tsp Glaze Egg Yolk(s), beaten Water 1 1 TBL 2 1 TBL Topping Poppy Seeds 1 tsp 11⁄2 TBL 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 3 Program: DOUGH Method 1.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 46 Whole Wheat Pizza Crust Dough Water 80°F/27°C Oil Sugar Salt Whole Wheat Flour Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1 thick or 2 thin crusts 1 cup 2 TBL 1 TBL 1 tsp 1 cup 11⁄2 cups 21⁄4 tsp 11⁄2 tsp 11⁄2 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.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 47 Bagel Dough Water 80°F/27°C Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 8 bagels 1 cup 11⁄2 TBL 1 tsp 3 cups 21⁄4 tsp 11⁄2 tsp 11⁄2 tsp Program: DOUGH Glaze Egg, beaten 1 Toppings (optional) Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes Banana Wheat Bagel Dough Egg, room temperature plus enough Water 80°F/27°C to equal Oil Honey Salt Banana, mashed Whole Wheat F
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 48 Almond-Cherry Coffee Cake Dough Water 80°F/27°C Oil Sugar Salt Dry Milk Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 1 coffee cake 1 cup 1 TBL 11⁄2 TBL 3 ⁄4 tsp 1 TBL 31⁄4 cups 11⁄2 tsp 1 tsp 1 tsp 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 Almo
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 49 Cinnamon Roll Dough Egg, 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 18 Rolls 1 1 cup 1 ⁄4 cup 1 ⁄3 cup 1 tsp 31⁄2 cups 11⁄2 tsp 24 Rolls 1 11⁄2 cups 1 ⁄3 cup 1 ⁄2 cup 11⁄2 tsp 41⁄2 cups 2 tsp 1 tsp 11⁄4 tsp 1 tsp 11⁄4 tsp Program: DOUGH Add at the beep: Walnuts, chopped (optional) Raisins (optional) ⁄2 cup ⁄2 cup ⁄3 cup ⁄3 cup
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 50 Sticky Breakfast Roll Dough 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 18 Rolls 1 1 cup + 2 TBL 1 ⁄4 cup 1 ⁄3 cup 1 tsp 31⁄2 cups 11⁄2 tsp 1 tsp 1 tsp Program: DOUGH Add at the beep: Walnuts or Pecans, chopped Filling Butter, softened Sugar Cinnamon Topping Butter, melted Brown Sugar ⁄2 cup 1 ⁄2 cup ⁄3 cup 1 TBL 1 1 ⁄4 cup
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 51 Soft Pretzel Dough Water 80°F/27°C Egg Yolk, room temperature Oil Sugar Salt White Pepper Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 16 pretzels 11⁄4 cups 1 1 TBL 2 TBL 1 tsp 1 ⁄8 tsp 31⁄2 cups 1 TBL 2 tsp 2 tsp 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.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 52 Creamed Soup Bread Bowl Dough 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 RED STAR® Active Dry Yeast or RED STAR® QUICK•RISE™ Yeast or Bread Machine Yeast 4 bowls 2 1 cup + 5 TBL 2 TBL 1 ⁄4 cup 3 TBL 2 tsp 21⁄4 cups 1 cup 1 cup 3 TBL 1 ⁄4 cup 23⁄4 tsp 13⁄4 tsp 13⁄4 tsp Program: DOUGH Note: Any 2 pound bread or dough recipe may be used; mix on
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 53 Party Dip Bread Bowl Dough 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 bowl 11⁄4 cups 1 TBL 1 tsp 31⁄3 cups 1 TBL 2 tsp 2 tsp Program: DOUGH Note: Any 1.5 pound bread or dough 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.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 54 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.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 55 Before Calling For Service 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.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 56 Check List 56.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 57 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. PROGRAM was not selected. Push START/STOP to clear display after last program. 2. Open lid, remove bread pan and allow to cool. 3. Wait until program is complete; unplug, allow to cool and clean. 4.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 58 Display Information Always use the Bread Maker in a room that is free of drafts and is at least 55°F/13°C, but not warmer than 90°F/32°C. Do not use Bread Maker in an unheated garage, outdoors, near a heat vent, or in direct sunlight. Generally the display window will tell you what is happening with your Bread Maker. Here are some points to consider. Messages 0:00 (Colon flashing) E00 or E01 signal beeping Reason Cycle is complete. Keep Warm is engaged.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 59 Specifications 120 V ~ 60 Hz Power Supply Power Consumption Heater Kneading Motor 560W 50W Dimension (WxDxH) 12.6”x11.4”x11.6” Weight Approx. 9.5 LB. 59.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 60 Recipe Index BREADS Cheese and Cracked Pepper . . . . . . . . . . . . . . . 21 Cinnamon Raisin Nut . . . . . . . . . . . . . . . . . . . . 26 Cranberry Walnut . . . . . . . . . . . . . . . . . . . . . . . 25 Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Holiday . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Italian Herb . . . . . .
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 61 LIMITED ONE YEAR PRODUCT WARRANTY Warranty: This Toastmaster® product is warranted to be free from defects in materials and workmanship for a period of one (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 62 Keep Dated Sales Receipt for Warranty Service. Keep this booklet. Record the following for reference: Date purchased ____________________________________________________________________________ Model number ____________________________________________________________________________ Date code (stamped on bottom)______________________________________________________________ EVERYBODY EATS. It’s a fact of life.
TMR_TBR20HCAN_IB_New_Cover 8/11/04 6:01 PM Page 1 Bread Maker USE AND CARE GUIDE MODEL TBR20HCAN •2 P • Fa ound st B B in u ake ™ read M • B nde r 1 Progr aker rea Do d pro hour am f or • H ugh a gram fre ori n sh s d i zon •W n Qu bre c l u ake t i ad al n din ck • 1u B hou p to on-st rea g Wh d ic ole rK f eep resh k loa Wh b f eat rea Wa p a , n drm Cyc 13 h le our del ay t ime r ? Questions Call toll free 1-800-947-3744 Monday – Friday, 8:00 a.m. - 5:30 p.m. CST www.toastmaster.
