Black & Decker B2500C User Manual

Please Read and Save this Use and Care Book Veuillez lire et conserver ce guide d’entretien et d’utilisation

Models Modèles

❑

B2500C

Ultimate Plus™ 2 Lb Convection Breadmaker Machine à pain à convection ultimate plusMC

d’une capacité de 908 g (2 lb)

USA/Canada 1-800-231-9786

www.prodprotect.com/applica

Accessories/Parts (USA/Canada) Accessoires/Pièces (É.-U./Canada) 1-800-738-0245

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

q Read all instructions. q Do not touch hot surfaces. Use handles or knobs. q To protect against electrical shock do not immerse cord, plugs, or

appliance in water or other liquid.

q Close supervision is necessary when any appliance is used by or near

children.

q Unplug from outlet when not in use and before cleaning. Allow to cool

before putting on or taking off parts.

q Do not operate any appliance with a damaged cord or plug, or after the

appliance malfunctions or has been damaged in any manner. Contact Consumer Services for examination, repair or electrical or mechanical adjustment. Or, call the appropriate toll-free number on the cover of this manual.

q The use of accessory attachments not recommended by the appliance

manufacturer may cause re, electric shock or injury.

q Do not use outdoors. q Do not let cord hang over edge of table or counter, or touch hot

surfaces, including the stove.

q Do not place on or near a hot gas or electric burner, or in a heated

oven.

q Extreme caution must be used when moving an appliance containing

hot oil or other hot liquids.

q To disconnect, press and hold the STOP Button for 2 seconds, remove

plug from wall outlet.

q Do not use appliance for other than intended use. q Avoid contacting moving parts.

SAVE THESE INSTRUCTIONS

This product is for household use only.

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, res, or other injury to persons or damage to property.

Caution: During use, the internal parts of the Breadmaker and the area around the steam vents are HOT. Keep out of reach of children to avoid possible injury.

q A person who has not read and understood all operating and safety

instructions is not qualied to operate this appliance. All users of this appliance must read and understand this Owner’s Manual before operating or cleaning this appliance.

q If this appliance falls or accidentally becomes immersed in water,

unplug it from the wall outlet immediately. Do not reach into the water!

q When using this appliance, provide adequate air space above and on

all sides for air circulation. Do not operate this appliance while it is touching or near curtains, wall coverings, clothing, dishtowels or other ammable materials.

q To reduce the risk of re, do not leave this appliance unattended during

use.

q If this appliance begins to malfunction during use, immediately unplug

the cord. Do not use or attempt to repair a malfunctioning appliance!

q The cord to this appliance should only be plugged into a 120V AC

electrical wall outlet.

q Do not use this appliance in an unstable position.

SHORT CORD INSTRUCTIONS

A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.

Do not use an extension cord with this product.

ELECTRIC POWER

If electric circuit is overloaded with other appliances, your breadmaker may not operate properly. The breadmaker should be operated on a separate electrical circuit from other operating appliances.

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to t into a polarized outlet only one way. If the plug does not t fully in the outlet, reverse the plug. If it still does not t, contact a qualied electrician. Do not attempt to modify the plug in any way.

POWER OUTAGE

60-Minute Power Failure Back-Up Your All-in-One Horizontal Automatic Breadmaker 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. If the breadmaker loses power for more than 60 minutes and you are using any dairy products, perishables or meat in your bread, you should discard the contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations.

For nonperishable recipes you may try starting the breadmaker at the beginning of the Course again. However, this may not always produce an acceptable loaf of bread. If you are not sure when the outage occurred, remove the dough ball from the bread pan and place in an oven-safe baking container. Allow to double in size and place in a preheated 350ºF/177ºC oven for 30 to 45 minutes or until done. The bread will sound hollow when tapped on top of the loaf if it is done. Again, this may not always produce an acceptable loaf of bread.

If the bread has already begun to bake when the outage occurs, you must begin with new ingredients.

Important: Power failure back-up does not cover surges. If you experience

frequent surges, please use a surge protector.

Product may vary slightly from what is illustrated.

† 1. Removable lid (Part # B2500C-01)

2. Viewing window

3. Steam vents / fruit & nut dispenser

4. Control panel

5. Power supply cord with polarized plug

6. Baking chamber

7. Drive shaft † 8. Bread pan (Part # B2500C-02) † 9. Kneading paddle (Part # B2500C-03)

10. Bread pan handle Note: † indicates consumer replaceable/removable parts

10.

CONTROL PANEL

1. Display Window

Shows selection and timer setting.

2. Operation Light

Illuminates when START button is pressed; when cycle is completed and in Keep Warm phase, light will ash.

3. Program (PROG) The Ultimate Plus™ Breadmaker has a unique 24-Hour Delay Bake. You can Delay Bake for up to 24 hours in advance.

Program (PROG) Time

The PROG button expands breadmaker’s standard bread baking options by giving you exibility to alter times within framework of baking program. Using preprogrammed times, you can increase or decrease kneading, rising or baking times.

Program (PROG) Temperature

The PROG button allows you to adjust baking temperatures when using BAKE ONLY Course, when creating your Personal Recipe or Custom Program.

4. Save/Erase

Press this button to save or erase changes made in Program function.

5. No/Yes/UP and DOWN Arrows

Use this pair of buttons to register changes made in Program function and to set delay timer.

Use this pair of buttons to add or subtract time displayed in the Display

Window.

▲ Increases in 10-minute intervals. ▼ Decreases time in 10-minute intervals.

Additional options can be activated using EXTRAS, PROG, SAVE/ERASE and

DELAY BAKE.

6. Menu

Selects bread/dough Course you want. Each time SELECT button is pressed, a new Course number will appear in the display window. (Selections will be displayed in order listed.)

7. Crust Control

Selects crust color: light, medium or dark Crust color is preset to medium.

8. Extras

After you select the Course of your choice, you can then push EXTRAS to either activate or cancel dispenser function. The breadmaker is preset to NO EXTRAS.

9. Loaf Size

Selects loaf size: 1 lb, 1½ lb. or 2 lb. Loaf size is preset to 2 lb.

10. Pause PAUSE function can be activated only after machine has started a Course. For more details, refer to PAUSE section in this book

11. Start

Press to start selected baking Course.

12. Stop

Press and hold for 2 seconds to clear display, reset baking Course or delay bake timer setting – or to simply stop baking.

Important: When you press ▲ or ▼, MENU, START or STOP buttons, you should hear a beep. This lets you know you’ve pressed hard enough and your selection was made.

Selection Options Select from these bread/dough courses:

1. White Bread Light (1 lb)

2. White Bread Light (1.5 lb)

3. White Bread Light (2 lb)

4. White Bread Medium (1 lb)

5. White Bread Medium (1.5 lb)

6. White Bread Medium (2 lb)

7. White Bread Dark (1 lb)

8. White Bread Dark (1.5 lb)

9. White Bread Dark (2 lb)

10. White Bread Rapid Light (1 lb)

11. White Bread Rapid Light (1.5 lb)

12. White Bread Rapid Light (2 lb)

13. White Bread Rapid Medium (1 lb)

14. White Bread Rapid Medium (1.5 lb)

15. White Bread Rapid Medium (2 lb)

16. White Bread Rapid Dark (1 lb)

17. White Bread Rapid Dark (1.5 lb)

18. White Bread Rapid Dark (2 lb)

19. Whole Wheat Bread Light (1 lb)

20. Whole Wheat Bread Light (1.5 lb)

21. Whole Wheat Bread Light (2 lb)

22. Whole Wheat Bread Medium (1 lb)

23. Whole Wheat Bread Medium (1.5 lb)

24. Whole Wheat Bread Medium (2 lb)

25. Whole Wheat Bread Dark (1 lb)

26. Whole Wheat Bread Dark (1.5 lb)

27. Whole Wheat Bread Dark (2 lb)

28. Whole Wheat Bread Rapid Light (1 lb)

29. Whole Wheat Bread Rapid Light (1.5 lb)

30. Whole Wheat Bread Rapid Light (2 lb)

31. Whole Wheat Bread Rapid Medium (1 lb)

32. Whole Wheat Bread Rapid Medium (1.5 lb)

33. Whole Wheat Bread Rapid Medium (2 lb)

34. Whole Wheat Bread Rapid Dark (1 lb)

35. Whole Wheat Bread Rapid Dark (1.5 lb)

36. Whole Wheat Bread Rapid Dark (2 lb)

37. French Bread Light (1 lb)

38. French Bread Light (1.5 lb)

39. French Bread Light (2 lb)

40. French Bread Medium (1 lb)

41. French Bread Medium (1.5 lb)

42. French Bread Medium (2 lb)

43. French Bread Dark (1 lb)

44. French Bread Dark (1.5 lb)

45. French Bread Dark (2 lb)

46. French Bread Rapid Light (1 lb)

47. French Bread Rapid Light (1.5 lb)

48. French Bread Rapid Light (2 lb)

49. French Bread Rapid Medium (1 lb)

50. French Bread Rapid Medium (1.5 lb)

51. French Bread Rapid Medium (2 lb)

52. French Bread Rapid Dark (1 lb)

53. French Bread Rapid Dark (1.5 lb)

54. French Bread Rapid Dark (2 lb)

55. Fruit & Nut Bread Light (1 lb)

56. Fruit & Nut Bread Light (1.5 lb)

57. Fruit & Nut Bread Light (2 lb)

58. Fruit & Nut Bread Medium (1 lb)

59. Fruit & Nut Bread Medium (1.5 lb)

60. Fruit & Nut Bread Medium (2 lb)

61. Fruit & Nut Bread Dark (1 lb)

62. Fruit & Nut Bread Dark (1.5 lb)

63. Fruit & Nut Bread Dark (2 lb)

64. Fruit & Nut Bread Rapid Light (1 lb)

65. Fruit & Nut Bread Rapid Light (1.5 lb)

66. Fruit & Nut Bread Rapid Light (2 lb)

67. Fruit & Nut Bread Rapid Medium (1 lb)

68. Fruit & Nut Bread Rapid Medium (1.5 lb)

69. Fruit & Nut Bread Rapid Medium (2 lb)

70. Fruit & Nut Bread Rapid Dark (1 lb)

71. Fruit & Nut Bread Rapid Dark (1.5 lb)

72. Fruit & Nut Bread Rapid Dark (2 lb)

73. Low Carb

74. Gluten Free

75. Batter Breads™ / Cake Light

76. Batter Breads™ / Cake Medium

77. Batter Breads™ / Cake Dark

78. Jam

79. Dough (1 lb)

80. Dough (1.5 lb)

81. Dough (2 lb)

82. Pizza dough

83. Bake Only

84. – 88. Personal Recipes

How to Use

This product is for household use only.

Important: Your breadmaker has an intelligent fuse system designed to protect the motor from overheating. It will automatically shut off the motor if there is an overheat risk. If this occurs, unplug the appliance, wait a few seconds for it to cool down, and plug in again following the instructions.

GETTING STARTED

• Remove packing materials and any stickers.

• Place breadmaker on dry, stable surface away from heat and areas where cooking grease or water may splatter on unit. Do not place near edge of countertop.

Important: Your breadmaker will bake up at 2-lb. loaf. Do not put larger quantities of ingredients into bread pan. Bread will not mix and bake correctly and breadmaker may be damaged. (See MAXIMUM INGREDIENT AMOUNTS.)

• Before rst use, operate on Rapid White Course program to burn off manufacturing oils. (Follow instructions in MAKING DOUGH & BAKING BREAD.)

Note: During rst use, breadmaker may smoke and/or emit an odor from mineral oils used in manufacturing. This is normal.

MAXIMUM INGREDIENT AMOUNTS

• Bread courses: approximately 4 cups

• Batter bread and prepackaged cake mixes: 4 cups

• Dough courses: 42/3 cups

• Jam: 3 cups of fruit

BREAD PAN TIPS Inserting bread pan Note: Remember to insert kneading paddle rst, then add all ingredients BEFORE

inserting the bread pan into baking chamber.

• When inserting bread pan into breadmaker, make sure to seat rmly in place.

Removing bread pan

• To remove bread pan from baking chamber, hold handle with an oven mitt and lift gently.

Important: When you remove bread pan after baking, be sure to wear oven mitts to prevent burning.

• After removing loaf (by turning bread pan upside down and shaking gently), check to see that kneading paddle is removed from loaf. If it is stuck in bread, use non-metal utensil to gently remove it, taking care not to scratch the kneading paddle.

KNEADING AND BAKING COURSES Note: If, at any time during bread making process, you need to turn breadmaker

OFF, press STOP button. Then unplug unit. Note: During all courses except JAM, audible beep will sound to check dough

ball and scrape ingredients from sides of bread pan, add additional ingredients like raisins, nuts or spices) or stir ingredients. Refer to KNEADING AND

BAKING COURSES charts to determine time that beep will sound. Note: If bread is not removed immediately after baking and STOP button is not

pressed, controlled 60-minute Keep Warm cycle will begin for each Course selection (except Deluxe Super Rapid, Batter Bread, Doughs and Jam). Although this will help prevent bread from becoming soggy, for best results, remove bread immediately after baking process is complete.

White Bread

Used for breads that primarily use white our, although some recipes may include small amounts of whole wheat our.

Whole Wheat Bread

Used for recipes with signicant amounts of whole wheat or rye our, oats, or bran. Whole wheat Course begins with rest period during which ours or grains absorb liquid ingredients. Soaking causes our or grain to soften and helps ingredients to combine. Generally, Whole wheat and multi-grain breads are shorter and denser than white, French or fruit & nut breads.

French Bread

Traditionally, French bread has crispier crust and lighter texture than white bread. Recipes usually do not include butter, margarine or milk.

Fruit & Nut Bread

Used for recipes that contain fruit juice, additional sugar or added sweet ingredients such as coconut akes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent burning.

Low Card Bread

Used for low carb recipes.

Gluten Free Bread

Used for gluten free recipes.

Batter Breads™

Used for recipes that contain baking powder or baking soda, rather than yeast, to make bread or cake rise. Cake recipes made from scratch must be specially designed for this Course. Use this Course to prepare pre-packaged cake and quick bread mixes.

Jam

Add fruit, sugar, and lemon juice for homemade jam – a great topping for homemade bread, wafes and ice cream.

Dough

Use to prepare dough for making bread or rolls which are shaped before baking in a conventional oven.

Pizza Dough

Use to prepare dough that requires less kneading and rising such as pizza and focaccia dough.

Rapid Bread

Used for White, Whole Wheat, French, and Fruit & Nut Courses to decrease time by approximately 1 hour. Choose recipe, then simply add amount of yeast listed for Rapid Course. Bread may be shorter and denser.

Bake Only

Used if crust is too light or you wish to bake pre-made dough. Especially useful if your bread, Batter Breads™ or cake is not quite done. Check every few minutes. Course bakes for up to 1 hour, 30 minutes from 300°F to 375°F.

Personal Recipe

Your breadmaker has 5 personal recipe memory cycles. You have 5 spaces to program and save your favorite recipes. PERSONAL BAKER lets you factor brand and type of our, quality of yeast and even climate into Course times. Information is stored in PERSONAL BAKER le and kept separate from regular Courses.

Custom Program

Allows you to alter existing settings in preset programms to manually change Course length.

KNEADING AND BAKING COURSE CHART

Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total

White Light 2 lb. ▬ 5 min 20 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s

40 min 3:00

1.5 lb. ▬ 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s

35 min 2:55

1 lb. ▬ 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s

30 min 2:50

Medium 2 lb. ▬ 5 min 20 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s

50 min 3:10

1.5 lb. ▬ 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s

45 min 3:05

1 lb. ▬ 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s

40 min 3:00

Dark 1 lb. ▬ 5 min 20 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s

60 min 3:20

1.5 lb. ▬ 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s

55 min 3:15

2 lb. ▬ 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s

50 min 3:10

Rapid White Light 2 lb. ▬ 5 min 20 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s

40 min 2:00

1.5 lb. ▬ 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s

35 min 1:55

1 lb. ▬ 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s

30 min 1:50

Medium 2 lb. ▬ 5 min 20 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s

50 min 2:10

1.5 lb. ▬ 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s

45 min 2:05

1 lb. ▬ 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s

40 min 2:00

Dark 2 lb. ▬ 5 min 20 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s

60 min 2:20

1.5 lb. ▬ 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s

55 min 2:15

1 lb. ▬ 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s

50 min 2:10

Whole Wheat

Light 2 lb. 30 min 5 min 15 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s

40 min 3:30

1.5 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s

37 min 3:27

1 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s

35 min 3:25

Medium 2 lb. 30 min 5 min 15 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s

45 min 3:35

1.5 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s

42 min 3:32

1 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s

40 min 3:30

Dark 2 lb. 30 min 5 min 15 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s

53 min 3:43

1.5 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s

50 min 3:40

1 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s

48 min 3:38

Rapid Whole Wheat

Light 2 lb. 5 min 5 min 15 min 30 min 10 sec 39 m 50 s ▬ ▬

40 min 2:15

1.5 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s ▬ ▬

37 min 2:12

1 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s ▬ ▬

35 min 2:10

Medium 2 lb. 5 min 5 min 15 min 30 min 10 sec 39 m 50 s ▬ ▬

45 min 2:20

1.5 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s ▬ ▬

42 min 2:17

1 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s ▬ ▬

40 min 2:15

Dark 2 lb. 5 min 5 min 15 min 30 min 10 sec 39 m 50 s ▬ ▬

53 min 2:28

1.5 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s ▬ ▬

50 min 2:25

1 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s ▬ ▬

48 min 2:23

French Light 2 lb. ▬ 5 min 20 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s

45 min 3:20

1.5 lb. ▬ 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s

42 min 3:17

1 lb. ▬ 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s

40 min 3:15

Medium 2 lb. ▬ 5 min 20 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s

55 min 3:30

1.5 lb. ▬ 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s

52 min 3:27

1 lb. ▬ 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s

50 min 3:25

Dark 2 lb. ▬ 5 min 20 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s

65 min 3:40

1.5 lb. ▬ 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s

62 min 3:37

1 lb. ▬ 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s

60 min 3:35

Rapid French

Light 2 lb. ▬ 5 min 20 min 20 min 8 sec 44 m 52 s ▬ ▬

45 min 2:15

1.5 lb. ▬ 3 min 22 min 20 min 8 sec 44 m 52 s ▬ ▬

42 min 2:12

1 lb. ▬ 3 min 22 min 20 min 8 sec 44 m 52 s ▬ ▬

40 min 2:10

Medium 2 lb. ▬ 5 min 20 min 20 min 8 sec 44 m 52 s ▬ ▬

55 min 2:25

1.5 lb. ▬ 3 min 22 min 20 min 8 sec 44 m 52 s ▬ ▬

52 min 2:22

1 lb. ▬ 3 min 22 min 20 min 8 sec 44 m 52 s ▬ ▬

50 min 2:20

Dark 2 lb. ▬ 5 min 20 min 20 min 8 sec 44 m 52 s ▬ ▬

65 min 2:35

1.5 lb. ▬ 3 min 22 min 20 min 8 sec 44 m 52 s ▬ ▬

62 min 2:32

1 lb. ▬ 3 min 22 min 20 min 8 sec 44 m 52 s ▬ ▬

60 min 2:30

Fruit & Nut Light 2 lb. ▬ 5 min 20 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s

55 min 3:15

1.5 lb. ▬ 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s

52 min 3:12

1 lb. ▬ 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s

50 min 3:10

Medium 2 lb. ▬ 5 min 20 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s

65 min 3:25

1.5 lb. ▬ 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s

62 min 3:22

1 lb. ▬ 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s

60 min 3:20

Dark 2 lb. ▬ 5 min 20 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s

75 min 3:35

1.5 lb. ▬ 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s

72 min 3:32

1 lb. ▬ 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s

70 min 3:30

Rapid Fruit & Nut

Light

2 lb. ▬ 5 min 20 min 25 min 10 sec 54 m 50 s ▬ ▬

55 min 2:40

1.5 lb. ▬ 3 min 22 min 25 min 10 sec 54 m 50 s ▬ ▬

52 min 2:37

1 lb. ▬ 3 min 22 min 25 min 10 sec 54 m 50 s ▬ ▬

50 min 2:35

Medium

2 lb. ▬ 5 min 20 min 25 min 10 sec 54 m 50 s ▬ ▬

65 min 2:50

1.5 lb. ▬ 3 min 22 min 25 min 10 sec 54 m 50 s ▬ ▬

62 min 2:47

1 lb. ▬ 3 min 22 min 25 min 10 sec 54 m 50 s ▬ ▬

60 min 2:45

Dark

2 lb. ▬ 5 min 20 min 25 min 10 sec 54 m 50 s ▬ ▬

75 min 3:00

1.5 lb. ▬ 3 min 22 min 25 min 10 sec 54 m 50 s ▬ ▬

72 min 2:57

1 lb. ▬ 3 min 22 min 25 min 10 sec 54 m 50 s ▬ ▬

70 min 2:55

Low Carb 30 min 3 min 25 min 80 min 15 sec 31 sec 4 sec 46 sec

55 min 4:30

Gluten Free ▬ 3 min 10 min 14 min ▬ ▬ ▬ ▬

52 min 1:19

Jam 15 min ▬ ▬ ▬ ▬ ▬ ▬ ▬

50 min 1:05

Dough 2 lb. ▬ 3 min 27 min 60 min ▬ ▬ ▬ ▬

▬ 1:30

1.5 lb. ▬ 3 min 24 min 60 min ▬ ▬ ▬ ▬

▬ 1:27

1 lb. ▬ 3 min 21 min 60 min ▬ ▬ ▬ ▬

▬ 1:24

Pizza Dough

▬ 3 min 22 min 30 min ▬ ▬ ▬ ▬

▬ 0:55

Bake Only 2 lb. ▬ ▬ ▬ ▬ ▬ ▬ ▬ ▬

90 min 1:30

Course Crust Knead 1 Knead 2 Knead 3 Rest Knead 4 Knead 5 Bake Total

Batter Breads™ Light 1 min 3 min 2 min 2 min 1 min 2 min 69 min 1:20

Medium 1 min 3 min 2 min 2 min 1 min 2 min 79 min 1:30 Dark 1 min 3 min 2 min 2 min 1 min 2 min 89 min 1:40

*Whole Wheat Courses have a rest period for up to 30 minutes before kneading begins. No movement occurs in the Bread Pan.

This is normal. *Jam Course has a rest period for 15 minutes before kneading begins. No

movement occurs in the Bread Pan.

Course Crust Size Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total

KNOW YOUR INGREDIENTS All-Purpose Flour

All-purpose our is blend of rened hard and soft wheat ours ideally suited for making quick breads and cakes.

Bran

Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from our by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment, heartiness and avor. It is also used to enhance bread texture.

Bread Flour

Bread our is a high gluten/protein our that typically has higher gluten concentration than all-purpose our. Using bread our with will produce loaves with better volume and structure.

Cornmeal and Oatmeal

Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut oats. They are used primarily to enhance avor and texture of bread.

Cracked Wheat

Cracked wheat has very coarse texture. It comes from wheat kernels cut into angular fragments. It gives whole grain breads a nutty avor and crunchy texture.

Rye Flour

Rye our must always be mixed with high proportion of bread our, as it does not contain enough gluten to develop structure for high, even-grained loaf.

Self-Rising Flour

Self-rising our contains leavening ingredients that will interfere with bread and cake making. Self-Rising Flour is NOT RECOMMENDED for use.

7 Grain Cereal Blend

7 grain cereal blend is blend of cracked wheat, oats, bran, rye, cornmeal, ax seeds and hulled millet.

Vital Wheat Gluten

Gluten is manufactured from wheat our that has been treated to remove nearly all of the starch to leave a very high protein content. (Gluten is the protein in

wheat that makes dough elastic.) Gluten is available at most health food stores and in baking aisle in many markets. It is sometimes used in small portions with dense, low-gluten ours (such as whole wheat) to increase volume and lighten texture.

Whole Wheat Flour

Whole wheat our is milled from the entire wheat kernel, which contains the bran and germ. This high ber our is richer in nutrients than all-purpose or bread our. Breads made with this our are usually smaller and heavier than white loaves. Many recipes mix whole wheat our with bread our or vital wheat gluten to produce high, light-textured bread.

Flour Storage

Keep our in a secure, airtight container. Keep rye and whole wheat ours stored in a refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow our to come to room temperature before using.

Note: Flours, while visibly similar, can be very different by virtue of how they were ground, milled, stored, etc. You may have to experiment with different brands of our to help you make the perfect loaf. See RECIPE TIPS to assist with these experiments.

Yeast

Active yeast, through a fermentation process, produces carbon dioxide gas necessary to make bread rise. Yeast feeds on carbohydrates in sugar and our to produce this gas. Three different types of yeast are available: fresh (cake), active dry and quick-acting. Quick, rapid rise and breadmaker yeasts are quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your breadmaker.

Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast.

Note: Basic bread and dough recipes in this booklet were developed using active dry yeast. You may use chart below to substitute any quick-acting yeast (quick rise, fast rise or breadmaker yeast) for active dry yeast.

Conversion Chart for Quick Rise Yeast

¾ tsp. active dry yeast = ½ tsp. quick-acting yeast 1 tsp. active dry yeast = ¾ tsp. quick-acting yeast 1½ tsp. active dry yeast = 1 tsp. quick-acting yeast 2¼ tsp. active dry yeast = 1½ tsp. quick-acting yeast 1 tbsp. active dry yeast = 2 tsp. quick-acting yeast

Rapid Course Yeast Addition

Rapid Course settings for White, French, Whole Wheat and Fruit & Nut decrease time for making your favorite bread by approximately 1 hour. Choose recipe, then add an additional ½ tsp. of active dry or quick-acting yeast to the recipe. The bread

may be shorter and denser.

Sugar

Sugar is important for color and avor of breads. It also serves as food for yeast since it supports fermentation process. Recipes in this book that call for sugar

require granulated sugar.

Important: Do not substitute powdered sugar or articial sweeteners cannot be used as substitute, as yeast will not react properly with them.

Salt

Salt is necessary to balance avor in breads and cakes; it also limits growth of yeast. Do not increase or decrease amount of salt shown in recipes.

Liquids

All liquids should be warm 80ºF/27ºC for all recipes. Liquids, such as milk, water or a combination of powdered milk and water, can be used when making bread. Milk will improve avor, provide velvety texture and soften the crust, while water alone will produce a crispier crust. Vegetable or fruit juices and potato water may be used for avor variety.

Eggs

Eggs add richness and velvety texture to bread dough and cakes. When recipe calls for egg(s) at room temperature, large egg(s) should be used.

Fats

Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets 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 refrigerator, it should be cut into small pieces for easier blending during kneading process.

Baking Powder

Double acting baking powder is leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking, as chemical reaction works when liquid ingredients are added and again during baking process.

Baking Soda

Baking soda is another leavening agent, not to be confused or substituted for baking powder. It also does not require rising time before baking, as chemical reaction works during baking process.

Important: Ingredients must be measured with exacting accuracy to avoid affecting taste and texture of bread.

Special Glazes for Yeast Breads

Select 1 of the following special glazes to enhance your bread.

• Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously over dough – prior to baking.

• Melted Butter Crust: Brush melted butter over just-baked bread for a softer, more tender crust.

• Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk or cream.

• Sweet Icing Glaze: Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until smooth to make a consistent glaze. Drizzle glaze over raisin bread or sweet breads when they are almost cool.

Note: If desired, generously sprinkle with your choice of poppy, sesame or caraway seeds after glazing.

Checking Dough Consistency

Although your breadmaker will mix, knead and bake bread automatically, when baking bread from scratch, it is necessary to learn to recognize condition of your dough. The ratio of our to liquid is the most critical factor in any bread recipe, yet most easily remedied. After 5 to 8 minutes in Knead Stage, open breadmaker to check consistency of dough. Dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is too dry, add ½-to-1 tsp. of liquid at a time. If it is too wet, add ½-to-1 tbsp. of our at a time.

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, our is drier and requires slightly more liquid. In humid climates, our is wetter and will absorb less liquid, so less liquid is

required.

Slicing and Storing Bread

For best results, place bread on wire rack and allow to cool for 15 – 30 minutes before slicing. Use electric knife or serrated knife for even slices.

Store unused bread, tightly sealed (sealable plastic bags or plastic containers work well) at room temperature for up to 3 days. For longer storage, (up to 1 month) place bread in sealed container in freezer. Since homemade bread has

no preservatives, it tends to dry out and become stale faster. Leftover or slightly hardened bread may be cut into ½-inch or 1-inch cubes and used in recipes to make croutons, bread pudding or stufng.

MAKING DOUGH AND BAKING BREAD AND BATTER BREADS™ Note: Depending on the Course or recipe used, some steps may not apply or there

may be additional steps. Refer to the respective Course sections in this booklet for more detailed instructions.

Important: Add ingredients to bread pan in the order listed in the recipe.

1. Open lid and remove bread pan. Lift bread pan straight

up and out using the handle (B).

Caution: Do not turn or shake bread pan while taking it out. If the bread pan is bent, temperature sensor may not work properly.

2. Position kneading paddle on the drives shaft. Match at side of drive shaft to at part of hole in kneading paddle. Make sure paddle is secure (C).

3. Place ingredients into the bread pan. For best results, add all liquid ingredients rst, then add all dry ingredients.

Important: Always add yeast, baking powder or baking soda last.

4. Make small indentation on top of dry ingredients (not so deep it reaches the wet layer) and add yeast/baking powder/baking soda.

Important: Indentation for yeast is important, especially when using the delay bake timer. It keeps yeast away from the wet ingredients until the kneading process begins. (Liquid ingredients will prematurely activate the yeast.)

5. Insert the bread pan into the baking chamber. Press down on rim of bread pan until it snaps securely into place (D).

Note: If bread pan does not snap securely into place, remove bread pan. Wearing oven mitts, place ngers behind bread pan clips and gently pull away from oven wall. Insert bread pan again.

6. Close the lid. Plug into standard electrical outlet. Breadmaker will beep and three zeros will ash in display window.

7. Press MENU to choose desired Course. The operation light will illuminate. Each time MENU is pressed, unit and display will move to next Course.

8. Press CRUST to choose crust color. Breadmaker is preset for MEDIUM

Note: CRUST will not be activated for the following courses:

• Jam

• Dough

• Pizza Dough

• Bake Only

Note: When using Dough, Pizza Dough, Pasta Dough, Batter Bread™ or Jam courses, steps 7 and 8 are not needed.

9. Press LOAF SIZE to select: 1, 1.5 LB, or 2.0 lb. Breadmaker is preset to 2 lb

Note: Loaf size cannot be activated for the following courses:

• Batter Breads™

• Jam

• Pizza Dough

• Pasta Dough

Note: Although breadmaker is capable of making 1.0 lb. loaves, we recommend baking 1.5 and 2.0 lb recipes for more uniform loaves of bread. This is especially true for breads that contain whole grains or other special ingredients such as sunower or sesame seeds.

10. Add ingredients such as dried fruits or nuts and herbs, to the Fruit & Nut

Dispenser

Important: Do not exceed 2/3 cup capacity. Important: Do not pour liquids or spices into dispenser. Always make sure fresh

fruit or vegetables are not wet. Pat dry before putting them in the dispenser.

11. Press START to begin kneading cycle. The operation light will illuminate. The TIME remaining will begin to count down in display window. COURSE, LOAF SIZE, CRUST COLOR and CYCLE will be shown in display window. (E).

Note: During kneading cycle, yeast will activate and viewing window may begin to fog. (This will clear eventually so you can view the progress.)

12. When your bread is nished baking, breadmaker will beep and “0:00” will appear in display window. Press STOP and open lid. Using oven mitts, remove bread pan (F).

Important: Remember, bread pan and loaf are both very hot! Be careful not to place either on tablecloth, plastic surface or other heat-sensitive surface that may scorch or melt.

Note: If bread is not removed immediately after baking and STOP is not pressed,

the Keep Warm cycle will begin. Operation light will begin to ash. Breadmaker will automatically turn off after 60 minutes. Although this will help prevent bread from becoming soggy, for best results, remove bread immediately after baking.

Note: Keep Warm cycle does not apply to the following courses:

• Jam

• Dough

• Pizza Dough

• Bake Only

13. Turn bread pan upside down and shake to release bread. Place bread upright on wire rack to cool 15 – 30 minutes before cutting. This allows steam to escape.

Caution: Be sure to remove kneading paddle from the bread. Caution: Bread pan, kneading paddle and bread will be very hot.

14. Always unplug breadmaker after each use.

USING 24-HOUR DELAY BAKE TIMER Important: Delay baking does not activate Jam Course. Don’t use delay bake timer

if your recipe includes eggs, fresh milk, yogurt or other dairy products, meats, etc

To preset your breadmaker, follow these steps:

1. Add ingredients as usual, taking care not to let yeast and liquid ingredients contact one another.

Note: If your recipe contains salt, add it with the liquid ingredients, taking care to keep it away from the yeast.

2. Close breadmaker lid and plug it in.

3. Press MENU to choose Course. Time needed for selected Course appears in display window.

4. Press ▲ to add time in 10-minute intervals. (Use ▼ to subtract time.) Amount of time set is shown in display window

q To fast forward time, continually press ▲. q To fast reverse, continually press ▼. q For example, if it is 8:00 AM and you want bread ready at 1:00 PM, press

▲ until the display reads 5:00 – meaning it will nish baking in 5 hours. This is the hour difference between 8:00 AM and 1:00 PM.

Note: Actual baking times will not change.

5. Press LOAF to choose loaf size, press CRUST to choose crust color, then press START to begin timer. The colon (:) in time display begins to ash, letting you know timer is started. When your bread is nished baking breadmaker will beep and “0:00” will appear in display window. Press STOP and open lid.

6. If you make an error after you’ve activated program and want to start over, press and hold STOP. Timer will clear and you can begin again.

ADVANCED BAKING TECHNIQUES BAKE ONLY

The Bake Only course offers the exibility to vary time and temperature. You can bake pre-made dough or dough purchased at the store using this Course. You may also use this Course if crust color is too light or if your Batter Breads™ or cake is not quite done. Check every few minutes.

1. Press the PROG button.

2. Using the ▲ and ▼ arrows, adjust the amount of time you need up to 1 hour, 30 minutes.

3. Set temperature from 300°F – 375°F.

4. Press START to begin baking.

PAUSE

You can press PAUSE at any time, during any Course. When you pause, breadmaker will remain paused for approximately 10 minutes. You will hear a beep when the pause cycle begins; the time will ash until baking is resumed. Press START at any time to resume baking.

Note: If you forget to touch START, baking will resume automatically after 10 minutes.

Touch STOP to cancel Course completely and return to the Course selection display.

Use PAUSE to:

• Create decorative crusts

• Make pull-apart rolls

• Make braided breads

• Create rustic Mediterranean-style rolled bread

• Add crumbled toppings to coffee cakes

Important: Have all ingredients ready before starting PAUSE cycle. Important: Do not leave lid standing open for extended periods of time. Always

use an oven mitt when handling the bread pan or any part of the interior of the breadmaker.

Decorative Crusts

1. At start of baking process (see KNEADING AND BAKING CHART), press PAUSE.

2. Leave bread pan in breadmaker.

3. Using a knife or sharp blade, cut a decorative pattern in the top of the loaf (crisscross, slashes, etc).

4. Prepare egg wash using 1 egg white OR 1 whole egg + 1 tbsp. water; mix well.

5. Carefully brush top of loaf and cuts with egg wash, being careful not to spill or drip the wash into the bread pan or baking chamber.

6. Press START when nished; work quickly to limit heat loss.

Pull-Apart Rolls

1. At start of nal rise (see KNEADING AND BAKING CHART), press PAUSE.

2. Remove bread pan from baking chamber and close lid.

3. Remove dough and kneading paddle from bread pan.

4. Divide dough evenly (12, 18 or 24 pieces).

5. Roll each piece into a round ball and layer back into bread pan.

6. Carefully brush 1st layer with egg wash and sprinkle with spices.

7. Continue layering until all dough balls are used.

8. Return bread pan to breadmaker and press START.

Note: Use Italian spices, cinnamon sugar, seeds or any combination of toppings you desire.

Braided Breads

1. At start of last rise (see KNEADING AND BAKING CHART), press PAUSE.

2. Remove bread pan from baking chamber and close lid.

3. Remove dough and kneading paddle from bread pan.

4. Divide dough into 3 equal pieces.

5. Stretch and roll each piece into a 10” (25 cm) rope.

6. Place ropes on at surface, side-by-side.

7. Starting at center, braid ropes to one end, then turn to braid the second half; seal ends.

8. Return to bread pan and tuck ends under loaf.

9. If desired, brush with egg wash or water and sprinkle with seeds.

10. Return bread pan to breadmaker and press START.

Mediterranean-Style Rustic Bread Note: The below is an example of how to make a rolled, Mediterranean-style rustic

bread using a French bread recipe.

1. Press PAUSE at the end of the shaping process (see KNEADING AND BAKING CHART).

2. Remove bread pan from breadmaker and close lid.

3. Remove dough and kneading paddle from bread pan.

4. Roll dough to an 8” x 13” (20 cm x 33 cm) rectangle on a clean, lightly oured surface.

5. Lightly brush with good olive oil, then sprinkle with fresh chopped garlic, rosemary, basil and sub-dried tomatoes. Top with 1/3 cup crumbled feta or goat cheese. If desired, you may also add 2 – 3 slices of prosciutto.

6. Tightly roll dough lengthwise into an 8” wide (20 cm) roll.

7. Tuck ends under and place in bread pan.

8. Return bread pan to breadmaker, close lid and press START.

9. The nal rise will begin, followed by the baking process.

10. As baking begins, press PAUSE again and remove bread pan.

11. Slash top of crust and gently mist loaf with cold water, then return bread pan to baking chamber.

12. Close lid and press START to complete your rustic Mediterranean bread.

Adding Crumbled Toppings to Coffee Cakes Note: Works best with Batter Breads™ recipes

1. At the end of last knead (see KNEADING AND BAKING CHART) press PAUSE.

2. Remove bread pan from breadmaker and close lid.

3. Remove kneading paddle from batter.

4. Top batter with desired crumb topping

5. Place bread pan back in baking chamber, close lid and press START.

Important: Removing kneading paddle will help prevent tearing of cake/loaf when it is removed from pan after baking.

PERSONAL RECIPES

For advanced bakers, this breadmaker has 5 personal recipe memory settings. This means you have 5 spaces to program and save your favorite personal recipes. With the personal recipe programmer, you can set the length of each cycle or skip a cycle entirely based on the recipe you are creating. You can factor in brand and type of our, quality of yeast and even climate to determine cycle times.

Important: To save or erase a personal recipe, follow the instructions provided in CUSTOM PROGRAMS.

Note: We recommend that you keep a separate log of the cycle times for your

Personal Recipes. Blank Personal Recipe charts have been provided at the back of the recipes section of this manual.

1. To activate personal recipe program, press and hold PROG for 1 second.

2. Program each cycle time using ▲/▼ arrows to set time and then pressing PROG again to set.

1st press: Preheat cycle 2nd press: Knead cycle 1 3rd press: Knead cycle 2 4th press: Rise 1 5th press: Punch 6th press: Rise 2 7th press: Shape 8th press: Rise 3 9th press: Bake cycle 10th press: Keep Warm cycle 11th press: Temperature 12th press: Extras – Do you want to activate the fruit and nut dispenser?

YES or NO Note: To skip a cycle, press the arrows until you reach zero (0), then press PROG

to move on to the next cycle of the baking program.

3. Press PROG a nal time. The word SAVE will ash on the display.

4. Select YES or NO. Selecting YES will save your changes. If you select NO, the personal recipe course will proceed as programmed, but will revert back to the previously saved times at the end of baking.

Note: You can use the Delay Bake Timer when running personal recipe programs. Simply use the ▲/▼ arrows to set the time difference and press START.

CUSTOM PROGRAM

The most versatile function on your breadmaker, Custom Program is similar to Personal Recipe in that you can manually change the length of each cycle of a bread making course. Unlike Personal Recipe, Custom Program factors in LOAF SIZE and CRUST COLOR.

Note: You can also use Custom Program to change kneading and bake times in Batter Breads™ Course; heat and stir times in Jam Course; knead and rise times in Dough Course.

To manually change a preprogrammed Course, follow these steps:

1. Press MENU until you reach desired Course setting, such as White.

2. Press PROG; a beep will sound and “CUSTOM PROGRAM” will appear on the

display in the upper left corner.

3. Following the instructions in PERSONAL RECIPES, enter or change cycle times as outlined. Use KNEADING AND BAKING CHART as a reference.

4. When you are nished, a nal beep will sound, indicating your Custom Program changes have been made.

To reset a preprogrammed Course to its original times, follow these steps:

1. Press MENU until you reach the Custom Program Course setting you wish to change. It will be displayed in the display window.

2. Press SAVE/ERASE.

3. Display will prompt ERASE, and you may simply press YES to accept and return to the default setttings.

BREAD RECIPES...EASY AS 1-2-3

We suggest starting your bread making with this White Bread recipe. Follow steps previously outlined in this Instruction Manual. These steps have been written to eliminate most common errors in breadmaker baking and may be helpful for any recipe.

WHITE BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Water (80°F/27°C) ¾ cup + 1 tbsp. 1 cup 1½ cups Oil 1 tbsp. 2 tbsp. 2½ tbsp. Sugar 1½ tbsp. 2 tbsp. ¼ cup Dry milk 1 tbsp. 1½ tbsp. 2 tbsp. Bread our 2¼ cups 3 cups 4 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select White Course

Select Rapid White Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

White, Rapid White, Whole Wheat, Rapid Whole Wheat, French, Rapid

French, Fruit & Nut, Rapid Fruit & Nut Course Method:

1. Remove bread pan from breadmaker. Attach kneading paddle onto drive shaft.

Have all ingredients ready. Make sure all ingredients, except water, are at room temperature.

2. Measure water (80°F/27°C) and pour into bread pan.

3. Measure oil and add to bread pan.

4. Measure sugar, salt and dry milk; add to bread pan.

5. Measure bread our and add to bread pan. The Rapid setting for White Bread decreases time for making bread by approximately an hour. Add additional ½ tsp. of yeast when baking rapid breads.

6. After making indentation in dry ingredients, carefully measure yeast and add to bread pan. If using delay bake timer, make absolutely sure yeast is on top of bread our, away from liquids.

7. Place bread pan into breadmaker. Push down on rim until it ts rmly into place. Close lid.

8. Press MENU; choose White Bread Course. Press CRUST to choose crust color. Press LOAF to choose loaf size. If delay baking is desired, press ▲ and ▼ to add delay bake time, then press START. If no delay baking is desired, press START to begin immediately.

9. At beep during kneading process, check dough ball (see CHECKING DOUGH CONSISTENCY). It will be sticky to the touch. At this time, push down any dough or our that may be on sides of bread pan. If desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients. (See KNEADING AND BAKING COURSE CHART to check time beep will sound.)

10. After ending beep sound, breadmaker will start 60-minute Keep Warm cycle. “0:00” will appear in display window; colon will begin to ash. The operation light will ash.

11. Press STOP and use oven mitts to carefully remove bread pan. Light will go out when STOP is pressed.

Caution: Pan, kneading paddle and bread will be very hot. Use oven mitts!

12. Turn bread pan upside down and shake several times to release bread. Do not use metal utensils. Remove kneading paddle and allow loaf to cool standing upright on wire rack approximately 15 – 30 minutes before slicing.

13. Once bread has cooled (approximately 1 hour) store in an airtight container.

14. Unplug unit and allow to cool completely before cleaning. (See CARE AND CLEANING INSTRUCTIONS.)

WHITE SOURDOUGH STARTER

Ingredients Amount

Active dry yeast 2¼ tsp. Water (110°F/43°C) 2 cups Bread our 3½ cups Sugar 1 tbsp.

In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand 5 minutes,

then add our 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. Starter will “rise and fall” during fermentation period and become thinner as it stands. Sitting temperature of 80°F/27°C is best for sour avor to develop. When starter is developed, it is bubbly and may have yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later; cover loosely.

To use starter, measure amount specied in recipe. After refrigeration, let container of starter come to room temperature before measuring – about 4 hours. If baking in the morning, leave starter out overnight.

Replenish with 1 cup our, 2/3 cup water (110°F/43°C) and 1 tsp. sugar. Stir until blended – some lumps may remain. Cover loosely and let stand 10 to 12 hours or overnight. Starter will rise and become bubbly. Stir, then place in refrigerator to store. Stir in 1 tsp. of sugar to keep active if not used every week.

WHITE SOURDOUGH BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Water (80°F/27°C) ½ cup + 1 tbsp. ¾ cup ¾ cup + 1 tbsp. Starter

(see above recipe)

¾ cup 1 cup 1¼ cup

Sugar 2 tsp. 1 tbsp. 4 tsp. Salt 1 tsp. 1½ tsp. 2 tsp. Bread our 2 cups 3 cups 4 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select White

Course

Select Rapid White Course

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

FAT-FREE WHITE BREAD

Ingredients 1.0 lb. 1½ lb.

2.0 lb.

Water (80°F/27°C) ¾ cup + 1 tbsp. 1 cup + 3 tbsp.

1½

cups

Applesauce 1 tbsp. 2 tbsp.

tbsp.

Sugar 1½ tbsp. 3 tbsp.

cup

Salt 1 tsp. 1½ tsp. 2 tsp.

Dry milk 1 tbsp. 1½ tbsp.

tbsp.

Bread our 2¼ cups 3 cups

cups

Cornmeal ¼ cup

/3 cup

cup

Active dry yeast 1½ tsp. 2 tsp.

2¼

tsp.

Select White Course

Select Rapid White Course

Active dry yeast 2 tsp. 2½ tsp.

2¾

tsp.

CORNBREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Eggs, large; room temperature

1 1 2

plus enough water (80°F/27°C) to equal

¾ cup + 2 tbsp. 1 cup + 3 tbsp. 11/3 cups

Oil 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 2 tbsp. 2½ tbsp. Bread our 2 cups 3 cups 4 cups Cornmeal ¼ cup

/3 cup ½ cup Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select White Course

Select Rapid White Course

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

POTATO BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Eggs, large; room temperature

1 2 2

plus enough water (80°F/27°C) to equal

¾ cup + 2 tbsp. 1¼ cups 1½ cups

Oil 1 tbsp. 2 tbsp. 3 tbsp. Sugar 4 tsp. 2 tbsp. 3 tbsp. Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 2 tbsp. 3 tbsp. ¼ cup White pepper 1/8 tsp. ¼ tsp. ¼ tsp. Instant potato buds ¼ cup

/3 cup ½ cup

Green onion tops, chopped

1 tbsp. 1½ tbsp. 2 tbsp.

Bread our 2 cups 3 cups 4 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select White Course

Select Rapid White Course

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

EGG BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Eggs, large; room temperature

1 2 2

plus enough water (80°F/27°C) to equal

¾ cup + 1

tbsp.

1 cup + 1

tbsp.

11/3 cups

Oil 1 tbsp. 1½ tbsp. 2 tbsp. Sugar 4 tsp. 2 tbsp. 2½ tbsp. Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 2 tbsp. 3 tbsp. ¼ cup

Bread our

2 cups + 2

tbsp.

3 cups 4 cups

Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select White Course

Select Rapid White Course

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD

Ingredients 1½ lb. 2.0 lb.

Eggs, large; room temperature

1 1

plus enough water (80°F/27°C) to equal

1 cup + 2 tbsp. 1¼ cups

Oil 2 tbsp. 3 tbsp. Molasses 1 tbsp. 2 tbsp. Sugar 1 tbsp. 2 tbsp. Salt 1½ tsp. 2 tsp. Bread our 2½ cups 3 cups Whole wheat our ½ cup 1 cup Sesame seeds 2 tbsp. 2½ tbsp. Cumin seeds ¼ tsp. ¼ tsp. Sunower seeds

(kernels)

1½ tbsp. 2 tbsp.

Active dry yeast 2 tsp. 2¼ tsp. Select Whole Wheat

Course

Select Rapid Whole Wheat Course

Active dry yeast 2½ tsp. 2¾ tsp.

WHOLE GRAIN BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Water (80°F/27°C) ¼ cup

/3 cup ½ cup

Cultured buttermilk (80°F/27°C)

/3 cup 1 cup 11/3 cups

Oil 2 tsp. 1 tbsp. 1 tbsp. + 1 tsp. Molasses 3 tbsp. ¼ cup

/3 cup Salt 1 tsp. 1½ tsp. 2 tsp. Baking soda ¾ tsp. 1 tsp. 1½ tsp. Oat bran cereal,

uncooked

3 tbsp. ¼ cup

/3 cup

Cornmeal 3 tbsp. ¼ cup

/3 cup Rye our 3 tbsp. ¼ cup

/3 cup Buckwheat our 3 tbsp. ¼ cup

/3 cup Whole wheat our

/3 cup ½ cup

/3 cup Bread our 11/3 cups 2 cups 3 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select White Course

Select Rapid White Course

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

CARAWAY RYE BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Eggs, large; room temperature

1 1 2

plus enough water (80°F/27°C) to equal

¾ cup 1 cup + 1 tbsp. 11/3 cups

Oil 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 2 tbsp. 3 tbsp. Bread our 1 cup 1½ cups 2 cups Whole wheat our ½ cup ¾ cup 1 cup Caraway seeds 1 tbsp. 2 tbsp. 3 tbsp. Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select Whole Wheat

Course

Select Rapid Whole Wheat Course

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

WHOLE WHEAT BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Egg whites 1 1 1

plus enough cultured buttermilk (80°F/27°C) to equal

1 cup 1 cup + 3 tbsp. 1½ cups

Oil 2 tbsp. 3 tbsp. ¼ cup Molasses 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Baking soda ¼ tsp. ½ tsp. ¾ tsp. Whole wheat our 2 cups 3 cups 4 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select Whole Wheat

Course

Select Rapid Whole Wheat Course

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

SEVEN GRAIN BREAD

Ingredients 1½ lb. 2.0 lb.

Eggs, large; room temperature

1 1

plus enough water (80°F/27°C) to equal

1 cup + 2 tbsp. 1½ cups

Oil 2 tbsp. 3 tbsp. Honey 2 tsp. 1 tbsp. Salt 1½ tsp. 2 tsp. Whole wheat our 1½ cups 2 cups Bread our ½ cup 1 cup Brown rice our ¼ cup ▬ cup Spelt our ¼ cup ▬ cup Buckwheat our ¼ cup ▬ cup Rye our ¼ cup ▬ cup Oatmeal ¼ cup ▬ cup Cornmeal 2 tbsp. ¼ cup Gluten 3 tbsp. ¼ cup Active dry yeast 2 tsp. 2¼ tsp. Select Whole Wheat

Course

Select Rapid Whole Wheat Course

Active dry yeast 2½ tsp. 2¾ tsp.

ONION RYE BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Eggs, large; room temperature

1 1 2

plus enough water (80°F/27°C) to equal

¾ cup + 2 tbsp.

1 cup + 3

tbsp.

11/3 cups + 2 tbsp.

Oil 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 2 tbsp. 3 tbsp. Bread our 1 cup 1½ cups 2 cups Whole wheat our ½ cup ¾ cup 1 cup Caraway seeds 1 tbsp. 2 tbsp. 3 tbsp. Dehydrated onion 2 tbsp. 3 tbsp. ¼ cup Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select Whole Wheat

Course

Select Rapid Whole Wheat Courset

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

PUMPERNICKEL BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Eggs, large; room temperature

1 1 2

plus enough water (80°F/27°C) to equal

¾ cup + 1 tbsp. 1 cup + 2 tbsp. 1 cup + 6 tbsp.

Oil 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 2 tbsp. 3 tbsp. Bread our 1 cup 1½ cups 2 cups Whole wheat our ½ cup ¾ cup 1 cup Rye our ½ cup

/3 cup 1 cup

Caraway seeds 1 tbsp. 2 tbsp. 3 tbsp.

Instant coffee granules 1 tsp. 2 tsp. 1 tbsp.

Cocoa powder 2 tbsp. 3 tbsp. ¼ cup Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select Whole Wheat

Course

Select Rapid Whole Wheat Course

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

TWO CHEESE BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Eggs, large; room temperature

1 1 1

plus enough water (80°F/27°C) to equal

¾ cup 1 cup 1¼ cups

Oil 2 tsp. 1 tbsp. 1½ tbsp. Honey 1 tsp. 2 tsp. 1 tbsp. Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 2 tbsp. 2 tbsp. 3 tbsp. Whole wheat our ¼ cup ½ cup ¾ cup Bread our 1¾ cups 2½ cups 3¼ cups

Grated cheddar cheese

/3 cup 1 cup 11/3 cups

Grated Parmesan cheese

2 tbsp. 3 tbsp. ¼ cup

Sesame seeds 1 tsp. 2 tsp. 1 tbsp. Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select Whole Wheat

Course

Select Rapid Whole Wheat Course

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

FRENCH BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Water (80°F/27°C) ¾ cup + 2 tbsp. 1 cup + 2 tbsp. 1½ cups Oil 1 tbsp. 1½ tbsp. 2 tbsp. Sugar 1 tbsp. 1½ tbsp. 2 tbsp. Salt 1 tsp. 1½ tsp. 2 tsp. Bread our 2¼ cups 3½ cups 4 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select French Course

Select Rapid French Course

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

ITALIAN HERB BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Water (80°F/27°C) ¾ cup + 2 tbsp. 1 cup + 1 tbsp.

1¼ cups

+ 2 tbsp. Oil 1½ tbsp. 2 tbsp. 3 tbsp. Sugar 1 tbsp. 2 tbsp. 3 tbsp. Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 2 tbsp. 3 tbsp. Bread our 2¼ cups 3 cups 4 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select French Course

Select Rapid French Course

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

HEARTY NUT BREAD

Ingredients 1.0 lb. 1½ lb.

2.0 lb.

Water (80°F/27°C) 1 cup 1¼ cups

1 cup

+ 7

tbsp.

Oil 2 tsp. 1 tbsp.

1½

tbsp.

Molasses 3 tbsp. ¼ cup

cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry oatmeal, quick or

regular

/3 cup ½ cup

cup

Whole wheat our

/3 cup 1 cup

11/3

cups

Bread our 11/3 cups 2 cups

22/3

cups

Walnuts, chopped

/3 cup ¾ cup 1 cup

Active dry yeast 1½ tsp. 2 tsp.

2¼

tsp. Select Whole Wheat

Course

Select Rapid Whole Wheat Course

Active dry yeast 2 tsp. 2½ tsp.

2¾

tsp.

CRUNCHY CRACKED WHEAT BREAD Note: This recipe requires a few quick preparation instructions.

• Add cracked wheat to heatproof bowl. Pour in boiling water, stirring to prevent lumps.

• Let mixture stand for 20 minutes (at 80°F/27°C). Stir, pour into bread pan and add remainder of ingredients in order given.

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Cracked wheat ½ cup ¾ cup 1 cup Water, boiling 1 cup 1½ cups 1¾ cups Oil 1½ tbsp. 2 tbsp. 3 tbsp.

Sugar 4 tsp. 2 tbsp. 3 tbsp.

Salt 1 tsp. 1½ tsp. 2½ tsp. Bread our 2 cups 3 cups 4 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select Fruit & Nut

Course

Select Rapid Fruit & Nut

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

CINNAMON RAISIN BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Water (80°F/27°C) ¾ cup 1 cup 1¼ cups + 2 tbsp. Oil 1 tbsp. 1½ tbsp. 2 tbsp. Brown sugar, rmly

packed

1½ tbsp. 2½ tbsp. 3 tbsp.

Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 1½ tbsp. 2 tbsp. Cinnamon 1 tsp. 2 tsp. 1 tbsp. Bread our 2¼ cups 3 cups 4 cups Walnuts, chopped

/3 cup ½ cup

/3 cup

Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.

Add to dispenser (press EXTRAS before pressing START to begin baking):

Raisins

/3 cup ½ cup

/3 cup

Select Fruit & Nut Course

Select Rapid Fruit & Nut Course

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

DRIED FRUIT BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Water (80°F/27°C) ¾ cup 1 cup + 1 tbsp. 1¼ cups Oil 2½ tbsp. 3 tbsp. ¼ cup Brown sugar 1½ tbsp. 2½ tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 1½ tbsp. 2½ tbsp. Bread our 2¼ cups 3 cups 4 cups Nutmeg ½ tsp. 1 tsp. 1½ tsp. Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.

Add to dispenser (press EXTRAS before pressing START to begin baking):

Dried fruit

/3 cup ½ cup

/3 cup

Select Fruit & Nut Course

Select Rapid Fruit & Nut

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

SOY CINNAMON RAISIN BREAD Note: For best results, choose LIGHT crust.

Ingredients 1½ lb.

Water (80°F/27°C) 1 cup Oil 3 tbsp. Sugar 2 tbsp. Salt 1½ tsp. Dry milk ¼ cup Bread our 2½ cups Cinnamon 1 tsp. Soy our ½ cup Active dry yeast 2 tsp.

WHITE WHEAT BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Water (80°F/27°C) ¾ cup 1 cup + 2 tbsp. 1¼ cups + 2 tbsp. Oil 1 tbsp. 1½ tbsp. 2 tbsp. Sugar 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 1½ tbsp. 2 tbsp. Bread our 1¾ cups 23/4 cups 3½ cups Whole wheat our ¼ cup

/4 cup ½ cup

Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.

Add to dispenser (press EXTRAS before pressing START to begin baking):

Sunower seeds (kernels)

2 tbsp. 3 tbsp. ¼ cup

Select Fruit & Nut Course

Select Rapid Fruit & Nut Course

Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.

Method:

1. Remove bread pan from breadmaker. Attach kneading paddle onto shaft.

Add ingredients to bread pan in order listed. Refer to MEASURING YOUR INGREDIENTS. Make sure all ingredients, except water, are at room temperature.

2. Place bread pan into breadmaker. Push down on rim until it ts rmly into

place. Close lid.

3. Press MENU; choose Batter Breads™ Course. Press CRUST to choose crust

color. If delay bake is desired, press ▲/▼ buttons to set delay bake timer, and then press START for delay; or, simply press START to begin immediately.

Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk, yogurt or other dairy products, meats, sh or any other ingredients that may spoil.

4. At beep during kneading process, check dough. At this time, push down any

dough or our that may stuck to sides of bread pan. If desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients. Refer to KNEADING AND BAKING COURSES chart to check display time beep will sound.

5. Before baking begins, remove bread pan from breadmaker. Remove kneading

paddle from batter and place bread pan back into breadmaker to complete bake process. Removing paddle will help prevent tearing cake/loaf when it is removed from pan after baking.

6. When bread is nished baking breadmaker will beep and “0:00” will appear in

display window. Press STOP and open lid.

Caution: Oven caivty, bread pan, kneading paddle and bread will be very hot. Use oven mitts.

7. Remove bread pan from breadmaker as soon as course is complete and allow

cake or Batter Breads™ to remain in pan for 20 minutes on cooling rack before removing. Using oven mitts, take non metal spatula and gently loosen cake from sides of pan. Turn upside down to remove. Allow to cool 15 – 30 minutes before cutting.

8. When bread has completely cooled (approximately 1 hour) store in air tight

container.

9. Unplug unit and allow to cool completely before cleaning. Clean bread pan

after each use.

Batter Breads™ Course Hints for Best Results

• It is important that you assist breadmaker in stirring process during resttime. Refer to KNEADING AND BAKING COURSE chart for appropriate time. Use a rubber spatula to gently scrape the ingredients from sides and corners of pan, and fold into wet mixture.

• Full size cake mix (16-oz or larger), quick bread or mufn mix (13-oz or larger) works well using Batter Breads™ Course. As with any other liquid ingredients, the liquid should be 80ºF/27ºC and the eggs room temperature. Otherwise, add ingredients as listed on package instructions. 1-step angel food cake mixes may also be used. 2-step and swirl mix will work well using this program.

• Although delay bake timer is an option for this Course, our experience has shown recipes included do not mix well when delayed. You may nd a few of your recipes may work well; therefore, we have given you delay as an option.

BATTER BREADS™

Batter Breads™ Course will mix and bake a prepackaged cake mix or quick bread.

SWEET CORN BREAD

Ingredients 1 loaf

Eggs, large, at room temperature 2

Milk (80°F/27°C) 1 cup

Butter, melted ¼ cup

Sugar ¾ cup

Salt 1 tsp.

All-purpose our 2 cups

Cornmeal 1 cup

Double acting baking powder 1 tbsp.

Select Batter Breads™ Course

Ingredients 1½ lb.

Add to dispenser (press EXTRAS before pressing START to begin baking):

Raisins ½ cup Select Fruit & Nut

Course Select Rapid Fruit & Nut

Active dry yeast 2½ tsp.

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