How to Enjoy the Zojirushi Home Bakery Junior Operating Instructions BBCC – Q10 CONTENTS Important Safeguards Specifications Descriptions of Parts Control Panel Settings Length of Cycles 2 3 3 4 4 LET’S START BAKING • Basic Bread • Quick Baking • Whole Grain • Dough Using the Timer Cleaning the Machine and Baking Pan Storing the Home Bakery Junior Questions and Answers Recipe Table of Contents 5 6 7 8 9 10 10 11 12
IMPORTANT SAFEGUARDS/SPECIFICATIONS Important Safeguards WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWING: Specifications 1. Read all the instructions carefully. 2. Do not touch hot surfaces. Use handles or knobs. Do not close or clog the steam vent opening under any circumstances. 3. To protect against electrical shock, do not immerse cord, plug, or baking machine in water or other liquid. 4.
DESCRIPTION OF PARTS Discription of Parts Inside of the Oven Lid Kneading Blade Baking Pan Viewing Window Accessories Steam Vent Handle Front Panel Power Supply Cord Plug Inside of the Oven Accessories Measuring Cup: Is for measuring liquids only; filled to the brim it measures 1 cup. Temperature Sencor Measuring Spoon: May be used to measure yeast, sugar, salt, dry milk and spices. The large side measures 1 tablespoon; the small side measures 1 teaspoon.
CONTROL PANEL SETTINGS / LENGTH OF CYCLES 6 Control Panel Settings Length of Cycles 1 5 2 4 3 Each key should be pressed firmly until a "beep" sound is heard. 1 OPERATION LIGHT - This light illuminates when the Bakery is in operation. 2 START/RESET key – Press this key to start or to cancel a process. To RESET, press and hold the key about 1 sec. 3 SELECT COURSE key – Press to select the desire baking function: BASIC BREAD, QUICK BAKING, MIX BREAD, WHOLE GRAIN, or DOUGH.
BASIC BREAD Basic Bread 1. Open the lid and turn the baking pan to the "OPEN" direction. Then remove the baking pan by pulling up on the handle. 6. Make sure that the "Basic Bread" course is selected and press the CRUST CONTROL key to select either "LIGHT", "MEDIUM", or "DARK." LIGHT MEDIUM DARK 2. Attach the kneading blade to the rotating shaft; push down firmly. Rotating Shaft BASIC BREAD QUICK BAKING WHOLE GRAIN DOUGH 7. Press the START key. The operation light will illuminate.
QUICK BAKING Quick Baking 1. Open the lid and turn the baking pan to the "OPEN" direction. Then remove the baking pan by pulling up on the handle. 6. Starting 1) Press the SELECT COURSE key and select the QUICK BAKING setting. 2) Press the CRUST CONTROL key to select either "LIGHT", "MEDIUM", or "DARK." LIGHT MEDIUM DARK BASIC BREAD QUICK BAKING WHOLE GRAIN DOUGH 2. Attach the kneading blade to the rotating shaft; push down firmly. Rotating Shaft 3.
WHOLE GRAIN Whole Grain 1. Open the lid and turn the baking pan to the "OPEN" direction. Then remove the baking pan by pulling up on the handle. 2. Attach the kneading blade to the rotating shaft; push down firmly. 6. Starting 1) Press the SELECT COURSE key and select the WHOLE GRAIN setting. 2) Press the START key. The operation light will illuminate. The entire cycle will take 4 hours and 10 minutes. Crust Control cannot be used with this setting. Kneading will start after 25 minutes of preheating.
DOUGH Dough 1. Open the lid and turn the baking pan to the "OPEN" direction. Then remove the baking pan by pulling up on the handle. 5. Close the lid, and plug in the unit. 3:50 will start blinking. It will stop blinking when the START key is pressed. 6. Starting 1) Press the SELECT COURSE key and select the DOUGH setting. 2) Press the START key. The operation light will illuminate. The entire cycle will take 2 hours. Kneading will start after 25 minutes of preheating. 2.
USING THE TIMER Using the Timer The TIMER can be used for the BASIC BREAD or WHOLE GRAIN settings. The completion time, the time when the bread will be ready can be set in units of 10 minutes starting from 4.5 hours to 13 hours. How to set the TIMER: 1. After the baking pan with ingredients is placed in the HOME BAKERY JUNIOR, press the SELECT COURSE key, to select either BASIC BREAD or WHOLE GRAIN. 2. Use the TIMER keys to set your desired completion time. 3. Press the START key.
CLEANING THE MACHINE AND BAKING PAN Cleaning the Machine and Baking Pan Storing the Home Bakery Junior Since dust and crumbs left inside the unit may cause scorching or uneven baking with the next use, be sure to clean the machine and the baking pan each time you use the HOME BAKERY JUNIOR. Do not immerse the HOME BAKERY JUNIOR or the baking pan in water or any other liquids. After use, be sure to unplug the unit and wait until the machine cools before cleaning.
QUESTIONS AND ANSWERS Questions & Answers Q1: Why do the height and shape of my bread loaves differ from time to time? A1: The height and shape of the bread is affected by room temperature, weather, humidity, altitude, use of the timer, and fluctuations in household current. The outcome of your bread may be affected if fresh ingredients are not used or if the ingredients were not measured correctly.
RECIPE TABLE OF CONTENTS Recipe Table of Contents TABLE OF CONTENTS Introduction The "Secret" Ingredients for Success Tips on Using your Bread Machine Yeast Bread Creating your Own Yeast Bread Tips on Dark Bread Special Glazes for Yeast Bread Measuring Ingredients Yeast Bread Basic Bread Course 100% Whole Wheat Bread Basic White Bread Honey Wheat Berry Bread Irish Soda Bread Raisin Bread Seven Grain Bread Hearty Oatmeal Loaf Potato Bread Crusty French Bread Pumpernickel Bread Light Rye Bread Italian Herb
INTRODUCTION THE "SECRET" INGREDIENTS FOR SUCCESS Introduction The "Secret" Ingredients for Success If baking bread has always been a mystery to you, you’ll be pleasantly surprised to find how easily the Home Bakery Junior can make you a great baker! The recipes outlined in this book have been carefully tested, but there are few tips we’d like to pass on to you to insure success every time. The most important tip is to follow the direction in the recipes exactly.
TIPS ON USING YOUR BREAD MACHINE Tips on Using Your Bread Machine Yeast Breads Creating Your Own Yeast Breads Yeast Breads Nothing is more satisfying – or more rewarding – than the heady aroma of freshly baked bread. With your Home Bakery Junior, you can have it anytime! All of the mystery has been taken out of the bread-baking ritual – the mixing,kneading, rising, and even the baking.
TIPS ON USING YOUR BREAD MACHINE Tips on Dark Breads Tips on Dark Breads Special Glazes for Yeast Breads Breads made with whole-grain flours, such as whole wheat, or rye, require a bit more tender loving care to insure that they achieve the height of deliciousness. Notice that some whole-grain breads may also call for substantial amounts of bread flour, too. That’s because the darker flours need to be "lightened" with a white flour for the best-tasting, best-looking loaf.
MEASURING INGREDIENTS HOW TO MEASURE THE INGREDIENTS Measuring Ingredients "Nested" Measuring cup Measuring spoon Dry Ingredients: 1. Spoon the dry ingredients into the cup filling it to overflowing. Do not press or shake down. 2. Level by sweeping off the excess with a knife.. 3. To measure 3/4 cup flour, for example, fill and level the 1/2 and the 1/4 measuring cups. Spices and small amounts of dry and liquid ingredients aremeasured in measuring spoon which comes with unit.
YEAST BREAD Yeast Bread BASIC WHITE BREAD BASIC WHITE BREAD Method 1. Measure all the ingredients except yeast into baking pan in the order listed above. 2. Tap container firmly to level ingredients then sprinkle yeast in the center of the flour. 3. Insert and lock baking pan securely into baking unit and close lid. 4. Select BASIC BREAD course then select the desired CRUST CONTROL setting. If using "Rapid Rise" yeast, select QUICK BAKING setting. 5. Push START. 6.
YEAST BREAD Yeast Bread Irish Soda Bread Raisin Bread IRISH SODA BREAD RAISIN BREAD Method 1. Measure all the ingredients except yeast and raisins into baking pan in the order listed above. 2. Tap container firmly to level ingredients then sprinkle yeast in the center of the flour. 3. Insert and lock baking pan securely into baking unit and close lid. 4. Select BASIC BREAD course. Select the desire CRUST CONTROL setting. 5. Push START. 6.
YEAST BREAD Yeast Bread Seven-Grain Bread Hearty Oatmeal Loaf Potato Bread Crusty French Bread SEVEN-GRAIN BREAD HEARTY OATMEAL LOAF Method 1. Measure all the ingredients except yeast into baking pan in the order listed above. 2. Tap container firmly to level ingredients then sprinkle yeast in the center of the flour. 3. Insert and lock baking pan securely into baking unit and close lid. 4. Select WHOLE GRAIN course. The CRUST CONTROL cannot be selected. 5. Push START. 6.
YEAST BREAD Yeast Bread Pumpernickel Bread Light Rye Bread Italian Herb Bread Apple Oat Bread PUMPERNICKEL BREAD 7/8 cup Water 1-1/2 Tbsp. Vegetable Oil 1-1/2 Tbsp. Molasses 1/2 tsp. Salt 1-1/3 cups Bread Flour 1/2 cup Whole Wheat Flour 3/4 cup Rye Flour 2 Tbsp. Cornmeal 1 tsp. Instant Coffee 1 Tbsp. Unsweetened Cocoa 1 tsp. Active Dry Yeast Method 1. Measure all the ingredients except yeast into baking pan in the order listed above. 2.
YEAST BREAD Yeast Bread Russian Kulich Coconut Bread Chocolate Bread RUSSIAN KULICH 1/2 cup + 2 Tbsp. Milk 2/3 tsp. Almond Extract 1 Large Egg 1 Tbsp. Butter 1-1/2 Tbsp. Sugar 1/2 tsp. Salt 2 cups + 2 Tbsp. Bread Flour 1/4 cup Silvered Almonds 1 tsp. Active Dry Yeast When display shows between 3:07 to 3:05, add: 1/4 cup Chopped Dried Fruits Method 1. Measure all the ingredients except yeast and dried fruit into baking pan in the order listed above. 2.
YEAST BREAD Yeast Bread Sweet Bread Italian Wheat Bread Whole Wheat Nut Bread Sugar Free White Bread SWEET BREAD ITALIAN WHEAT BREAD Method 1. Measure all the ingredients except yeast into baking pan in the order listed above. 2. Tap container firmly to level ingredients then sprinkle yeast in the center of the flour. 3. Insert and lock baking pan securely into baking unit and close lid. 4. Select BASIC BREAD course then select the desired CRUST CONTROL setting. 5. Push START. 6.
YEAST BREAD Yeast Bread Fat Free Apple Oat Bread Fat Free Basic Wheat Bread FAT FREE APPLE OAT BREAD 1 cup Apple Juice 1-1/2 tsp. Sugar 1/3 tsp. Salt 2-1/2 cups Bread Flour 1/3 cup Oats 1/3 tsp. Cinnamon 1/4 cup. Diced Dried Apple 1 tsp. Active Dry Yeast Method 1. Measure all the ingredients except yeast into baking pan in the order listed above. 2. Tap container firmly to level ingredients then sprinkle yeast in the center of the flour. 3.
DOUGHS Croissants CROISSANTS 1 cup Water 4 Tbsp. Butter 4 Tbsp. Sugar 1 tsp. Salt 2 3 cups 1 cup 4 Tbsp. Method Large Egg Bread Flour All Purpose Flour Dry Milk 2 tsp. 1-1/3 cups Egg Glaze: 1 2 tsp. Active Dry Yeast Butter, Softened Medium Egg, beaten Water 1. Measure the water, butter, sugar, salt, egg, flour and dry milk into the baking pan. Tap container firmly to level ingredients then sprinkle yeast in center of flour. 2. Insert and lock baking pan securely into baking unit, close lid.
DOUGHS Croissants 1. Roll dough into 13 X 9 inch rectangle on a lightly floured surface. Using about 7 Tbsp. softened butter. Butter 2/3 of the dough while leaving 1/3 of the dough unbuttered. 2. Fold dough into thirds and repeat step 4 twice prevent sticking. Cover securely with plastic wrap andplace in the refrigerator for 1 to 2 hours or overnight. (In summer, place the dough in the freezer. Must thaw slightly before continuing.) 3. Cut the dough in quarters and roll each quarter to 1/4 inch thick.
DOUGHS Traditional Pizza Dough Pizza Dough with Butter TRADITIONAL PIZZA DOUGH 1 cup 1 Tbsp. 1 Tbsp. 1 tsp. 2-1/2 cups 1 tsp. Thin-Crust Pizza Thick-Crust Pizza Crusty Rolls Water Olive Oil Sugar Salt Bread Flour Active Dry Yeast Vegetable Oil PIZZA DOUGH WITH BEER 1 cup 1 Tbsp. 2 Tbsp. 1 tsp. 2-1/2 cups 1 tsp. Flat Beer Butter Sugar Salt All Purpose Flour Active Dry Yeast Vegetable Oil Method 1. Measure the water or beer, butter or oil, sugar, salt, and flour into the baking pan. 2.
DOUGHS Soft Pretzels SOFT PRETZELS Prepare Pizza Dough with Beer recipe. 1. Turn dough onto lightly floured board and divide dough into 4 equal portions. 2. Cut each quarter into 8 equal portions. Roll each piece of dough into a thin rope about 20 inches long and pencil-thin. 3. To shape into pretzel, pick up ends of rope in each hand and curve into a circle, crossing ends at top. 4. Twist ends once and lay down over bottom of circle. 5.
DOUGHS Butter-Rich Roll & Bread Dough Traditional Loaf BUTTER-RICH ROLL & BREAD DOUGH 2/3 cups 1/4 cup 3 Tbsp. 1/2 Water Butter Sugar Large Egg 1/2 tsp. 2-1/4 cups 2 Tbsp. 1 tsp. Salt Bread Flour Dry Milk Active Dry Yeast Egg Glaze: 1/2 Egg, beaten 2 tsp. Water Pan Rolls Coverleaf Rolls Method 1. Measure all ingredients except yeast into the baking pan in order listed above. 2. Tap container firmly to level ingredients then sprinkle yeast in center of flour. 3.
DOUGHS Cinnamon-Raisin Rolls Cinnamon-Raisin Swirl Loaf Bread Sticks CINNAMON-RAISIN ROLLS Prepare Butter-Rich Roll & Bread Dough. 1. Turn dough onto lightly floured board. Divide dough in half. 2. Roll each half into a 8 X 9 inch rectangle. Spread surface with 1/4 cup butter, thinly sliced. 3. Sprinkle surface with 1/4 cup brown sugar, 1 teaspoon cinnamon. Then sprinkle 1/3 cup raisins over dough. 4. Start with 8-inch side and roll dough jelly-roll style, pinch seam to seal.
WHOLE GRAIN(BASIC, WHEAT, TROUBLESHOOTING GUIDE QUICK WHEAT) This Troubleshooting Guide was created to help you through any difficulties you may encounter as you learn to use your new Zojirushi Home Bakery Junior. Be patient. If, at first, the results of your baking are not completely satisfactory, please consult this guide. In most cases, you will find the solution, as well as the answers to any question you may have.
