BREADMAKER Instruction Manual Important Safeguards ............................................................................................... 2 Before Using for the First Time ................................................................................ 3 Know Your Ingredients ............................................................................................. 6 Basic Steps in Making Bread ...................................................................................
IMPORTANT SAFEGUARDS To prevent personal injury or property damage, read and follow all instructions and warnings. When using electrical appliances, basic safety precautions should always be followed including the following: • Read all instructions, including these important safeguards and the care and use instructions in this manual. • Do not touch hot surfaces. Use handle or knobs. Always use hot pads or oven mitts when handling hot bread and bread pan.
• • Longer, detachable power-supply cords or extension cords are available and may be used if care is exercised in their use. While use of an extension cord is not recommended, if you must use one, the marked electrical rating of the detachable power-supply cord or extension cord should be at least as great as the electrical rating of the appliance. If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wire cord.
CONTROL PANEL and FUNCTIONS LCD DISPLAY: The display indicates when the appliance is ready for use. When the appliance is first plugged in, there will be an audible beep and the default program is displayed. “1 3:20” appears on the display. The “1” specifies which program is selected (1-11 programs) and the “3:20” is the length of the program in hour: minutes. The position of the marking at the top of the display indicates the weight of the loaf selected (2.5, 2.0 or 1.0/1.5 lb) with 2.5 lb as the default.
MENU SELECTIONS Menu 1: “BASIC” for white, rye, potato, egg, garlic and similar breads. The “BASIC” setting can be used for almost any bread recipe containing mostly bread flour. Menu 2: “QUICK” for quick breads that do not use yeast and require only mixing and baking. Menu 3: “FRENCH” for the preparation of particularly light white and Italian breads. Menu 4: “SUPER RAPID” for preparing 2.0 lb. loaves in under 2 hours.
Over-temp Error: If the display shows “H H H” after the program has been started, it means that the temperature inside of bread pan is too high. You should stop the program and unplug the power cord immediately. Open the lid and let the machine cool down completely before using again. • A small amount of smoke and/or odor may occur upon heating due to the release of manufacturing oils – this is normal. • Some minor expansion/contraction sounds may occur during heating and cooling – this is normal.
making bread. Refrigerated milk may be warmed to 80-90°F (27-32°C) however do not overheat (above 100°F, 38°C) as this could affect the yeast activity. Do not use regular milk when using the “Time Delay” function. Use dry milk and water as a substitute. WATER used in combination with dry milk can be substituted for regular milk and must be used when using the “Time Delay” function as regular milk can spoil when left at room temperature for several hours. Use lukewarm water, about 80-90°F (2732°C).
SPECIAL NOTE ON CINNAMON AND GARLIC: Adding too much cinnamon or garlic can affect the texture and size of the loaf obtained. Cinnamon can break down the structure of the dough, affecting height and texture. Too much garlic can inhibit the yeast activity. Use only the amount of cinnamon and garlic recommended in the recipe. CHECKING THE DOUGH: Making changes to the dough is easy. This can be done during the knead cycle only. Do not turn off the breadmaker to adjust dough. • Touch the dough.
then the butter or margarine, next the dry ingredients and finally the yeast. For best results level the dry ingredients before adding the yeast. 4. Plug the breadmaker cord into a 120 volt, AC electrical outlet ONLY. 5. Use the “MENU” button to select the desired program menu. 6. Use the “LOAF” button to select the desired loaf size. 7. Use the “TEMP” button to select the desired crust darkness. 8. If desired, use the “TIME” button to set the elapsed time for when the program is to be completed. 9.
CLEANING YOUR cook’s essentials™ BREADMAKER 1. Unplug the cord from the electrical outlet and allow the appliance to cool completely before cleaning. 2. Immediately after the bread is removed from the bread pan, fill the bread pan half full with warm water and a small amount of dish soap. Allow the bread pan to soak for 5 to 20 minutes or until the knead blade can be lifted off of the shaft. You may need to twist the knead blade slightly to loosen.
TROUBLESHOOTING GUIDE Review the following Problems, Possible Causes and Solutions below. LOAF SIZE & SHAPE Short loaves • • • • • • Wheat breads will be shorter than white breads due to less gluten forming protein in whole-wheat flour. Not enough liquid - Increase liquid by 1-2 teaspoons. Sugar omitted or not enough added - Assemble ingredients as listed in recipe. Wrong type of flour used - Do not use all-purpose flour.
BREAD TEXTURE Heavy, dense texture • Too much flour – Measure accurately, leveling off measuring cup. • Not enough yeast – Add recommended amount of yeast. • Not enough sugar – Add recommended amount of sugar. Open, coarse, or holey texture • Salt omitted – Assemble ingredients as listed in recipe. • Too much yeast – Add recommended amount of yeast. • Too much liquid – Reduce liquid by 1-2 teaspoons.
BREAD PAN PROBLEMS Knead blade cannot be removed • Add warm water to the bread pan and allow the knead blade to soak before trying to remove. Follow the cleaning instructions. You may need to twist the knead blade slightly after soaking to loosen. Do not immerse the bread pan in water. Bread sticks to bread pan/difficult to shake out • Can happen over prolonged use – Wipe the inside of the bread pan, from the ribs down with vegetable oil or solid shortening. Or add 1 tsp.
RECIPES Pre-packaged bread mixes can be used in your breadmaker. Simply follow the instructions given for the specific bread mix. Unless otherwise stated for the bread mix, use the 1.5 lb. setting for loaf size. Follow standard practices; liquid ingredients into the bread pan first, then dry ingredients with the yeast, if required, going in last. Following are some scratch bread recipes to get you started.
Garlic Bread 1.0 Pound Loaf ¾ cup 2 tsp 2 cup 2 tsp 2 tsp 1 tsp 2 tsp ½ - 1 tsp (to taste) 1 ½ tsp -or1 tsp INGREDIENTS Water, 80° F Butter or Margarine Bread Flour Dry Milk Sugar Salt Dried Parsley Flakes Garlic Powder Active Dry Yeast -orBread Machine Yeast 2.0 Pound Loaf 1 ½ cup 2 tbsp 4 cup 2 tbsp 1 ½ tbsp 1 ½ tsp 1 ½ tbsp 1 – 1 ½ tsp (to taste) 2 ¼ tsp -or2 tsp Classic Rye Bread 1.5 Pound Loaf INGREDIENTS 2.0 Pound Loaf 1¼ cups + 1 tbsp. 1 tbsp.
LOW CARB & GLUTEN-FREE For all of the following recipes, follow these general guidelines. All Gluten-Free and Low Carb breads should be baked on setting 1, “Basic.” Gluten free breads must first have liquid ingredients whisked together in a separate bowl to ensure proper blending. Break eggs into a 2 cup measuring cup and add recommended amount of water before mixing in the liquid ingredients. Gluten-Free Bread 2.0 Pound Loaf INGREDIENTS 1 cup + 2 tbsp. 3 4 tbsp.
Whole Wheat & Seed Low Carb Bread 2.0 Pound Loaf INGREDIENTS 2 ½ cups Water, 80° F ¼ cup 1 tsp. 1 tsp. 1 cup Olive Oil Artificial Sweetener Salt Unprocessed Wheat Bran 4 cups Whole Wheat Flour 2 pkg. ½ cup Bread Machine/Fast Rise Yeast Flax Seeds, roughly ground ¼ cup 2 tbsp. Sunflower Seeds, Hulled Pumpkin Seeds, Roasted Low Carb Bread 1.5 Pound Loaf INGREDIENTS ¾ cup Water, 80° F 1 1 tbsp. 1 tsp.
NUT BREAD FLAVOR VARIATIONS Banana Nut: Replace vegetable oil with ½ cup softened butter or margarine, cut into small pieces for thorough blending; reduce milk to 2 tablespoons; add 1 cups mashed ripe banana (about 2 medium). Cherry Pecan: Reduce milk to ½ cup; use chopped pecans for chopped nuts; add ½ cup chopped maraschino cherries, well drained. Cranberry Nut: Reduce milk to ½ cup and add 1 cup coarsely chopped cranberries.
SUPER RAPID For all of the following recipes, follow these general guidelines. The following should be baked on setting 4, “Super Rapid.” Many recipes can be converted to the Super Rapid cycle. Use your recipe of choice and add an additional teaspoon of yeast for those recipes using yeast. DO NOT use any quick bread recipes on this setting. Basic Super Rapid Bread 1.0 Pound Loaf INGREDIENTS 2.5 Pound Loaf ½ cup + 1 tbsp. 1 1 tbsp. 1 tbsp. Water, 80° F Egg Butter or Margarine Dry Milk 1 cup + 4 tbsp.
Buttermilk Wheat 1.0 Pound Loaf INGREDIENTS 2.0 Pound Loaf ¾ cup + 1 tbsp Buttermilk, 80° F 1 ¾ cup 1 ½ tbsp Butter or Margarine 2 tbsp cup 1 cup Bread Flour 1 cup Whole Wheat Flour 2 cup 1 ½ tbsp Brown Sugar, packed 3 tbsp 1 tsp Salt 1 ½ tsp Baking Soda ½ tsp 1 ½ tsp tsp Active Dry Yeast 2 ¼ tsp -or- -or- -or- 1 tsp Bread Machine Yeast 2 tsp SWEET For all of the following recipes, follow these general guidelines. The following recipes should be baked on setting 6, “Sweet.
Raisin Bread 1.0 Pound Loaf INGREDIENTS 2.5 Pound Loaf ½ cup + 2 tsp. 2 tbsp. 2 cups ¼ cup Water, 80° F Butter or Margarine Bread Flour Dry Milk 1½ cups + 1 tbsp. 3 tbsp. ¾ tsp. 1 1 tsp. Sugar Salt Egg Active Dry Yeast cup 1½ tsp. 1 1 ½ tsp. 1 tbsp. ¼ cup ¼ cup Honey Raisins Chopped Nuts (optional) 2 tbsp. ½ cup cup 4 tbsp. 4 cups ½ cup DOUGH For all of the following recipes, follow these general guidelines. The following recipes should be baked on setting 7, “Dough.
Basic Dinner Rolls/Bread Sticks 1.5 Pound Loaf INGREDIENTS ¾ cup + 1 tbsp. 3 tbsp. Water, 80° F Butter or Margarine 3 cups 3½ tbsp. 2 tbsp. 1 tsp. Bread Flour Sugar Dry Milk Salt 2 tsp. -or- Active Dry Yeast -or- 1½ tsp. Bread Machine/Fast Rise Yeast Softened Butter or Slightly Beaten Egg White After dough cycle has completed, remove bread pan from breadmaker and then remove dough. Place dough onto a slightly floured surface for 15 minutes.
NOTES
NOTES L5815 06/10 Printed in China
