Black & Decker B6000C User Manual

ALL-IN-ONE AUTOMATIC

BREAD MAKER MACHINE À PAIN

AUTOMATIQUE TOUT-EN-UN

Customer Care Line:

USA 1-800-231-9786 Accessories/Parts (USA) 1-800-738-0245 For online customer service

and to register your product, go to

www.prodprotect.com/applica

Service line à la clientèle :

Canada 1-800-231-9786 Accessoires/Pièces (Canada) 1-800-738-0245

Pour accéder au service à la clientèle en ligne ou pour inscrire votre produit en ligne, rendez-vous à

www.prodprotect.com/applica

MODEL/MODÈLE ❍ B6000C

BREAD MAKER QUICK START GUIDE

1. Before using your bread maker, always wash all pieces ﬁrst to remove any sediment or oils left behind from previous use and to eliminate any odd tastes due to the residue that may be on the bread pan.

2. When following the recipe:

• Always add ingredients into the bread pan in the order they are listed.

• Measure ingredients carefully and accurately.

• To measure liquids, use a see-through measuring cup and check the measurement at eye level.

• When measuring dry ingredients, use standard dry measuring cups or measuring spoons and level off the ingredients with the straight-edge of a knife or metal spatula.

• Inaccurate measurements, even if only slightly off, can make a difference in your results.

• Yeast is always added last. Be sure that the yeast does not touch the liquid ingredients, salt or shortening.

3. The following test can be used to determine whether your yeast is stale and inactive:

a) Place ½ cup of lukewarm water into a small cup or bowl. b) Stir ½ tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the

surface.

c) Place bowl or cup in a warm area and allow to sit for 10 minutes

undisturbed.

d) The mixture should foam and produce a strong yeast aroma. If this does

not occur, fresh yeast should be purchased.

4. Do not cover the bread maker with towels or other material that may prevent steam from escaping. Some steaming from vents is normal. Because of escaping steam, you should keep the bread maker several inches away from cabinets while making bread.

5. Do not place any objects on top of the bread maker.

6. IMPORTANT: Add ingredients in the order they are speciﬁed in the recipe. For best results, accurate measuring of ingredients is very important. Do not put larger quantities than recommended into the bread pan, as it may produce poor results and may damage your bread maker.

TIPS FOR GETTING THE BEST RESULTS

1. Use only fresh ingredients.

2. In the U.S.: Use Bread Flour; In Canada: Use All-Purpose Flour or Canadian Bread Flour.

3. Use lukewarm water—not cold water.

4. Measure ingredients accurately and level off dry ingredients with the ﬂat side of a knife or metal spatula.

5. When recipes call for a “lightly ﬂoured surface,” use about 1 to 2 tablespoons ﬂour on the surface. You may want to lightly ﬂour your ﬁngers or rolling pin for easy dough manipulation.

6. Recipes referring to a “greased/oiled” bowl call for about 1 tablespoon oil or soft vegetable shortening spread on the bottom and sides of the bowl. You may prefer to use a nonstick vegetable spray to “grease” the bowl to cut down on added fats and calories. Place the ball of dough into the bowl and turn it over so that the dough is lightly greased on all sides.

7. When you let dough “rest”, form the dough into a ball and place it on a clean dry surface. Invert a large clean bowl over the dough and let it stand as directed in your recipe. When you let dough “rise” according to recipe directions, place it in a warm, draft-free area. For best results, cover the bowl with a clean, dry towel. To produce a tender product, make sure the dough rises until double in size.

8. Dough may be wrapped in plastic wrap and stored in a freezer for later use. Bring the dough to room temperature before using.

9. Important to note that “RAPID BAKE” will make a denser loaf of bread

TIPS FOR HANDLING DOUGH

• When recipes call for a “lightly ﬂoured surface,” use about 1 to 2

tablespoons ﬂour on the surface. You may want to lightly ﬂour your ﬁngers or rolling pin for easy dough handling

• Recipes referring to a “greased/oiled” bowl call for about 1 tablespoon oil

or soft vegetable shortening spread on the bottom and sides of the bowl. You may prefer to use a non-stick vegetable spray to “grease” the bowl to cut down on added fats and calories.

• When you let dough “rest” and “rise” according to a recipe, place it in a

warm, draft-free area. For best results, cover the dough with waxed paper and a clean, dry towel. If the dough does not double in size, it may not produce a tender product.

• Dough may be wrapped in plastic and stored in a freezer for later use. Bring

the dough to room temperature before using.

BREAD AND DOUGH INGREDIENTS B2000*

Some ingredients differ between Canada and the United States. Cheese, confectioner’s (icing) sugar and cornmeal are just a few ingredients that vary between the two countries. The major difference is in ﬂour.

Flours

Canadian ﬂours are milled from harder wheats so breads can be successfully made from national brands of both All-Purpose Flour and Bread Flour. U.S. “All-Purpose Flour” will produce poor results and should not be used with this unit. In the U.S., it is important to use “Bread Flour” for even-textured loaves.

Bread ﬂour is processed from hard wheat and is high in the protein substance called gluten. When mixed and kneaded, the gluten stretches and incorporates air bubbles to produce a light, ﬁne-textured loaf. The stretchy resilience of gluten makes this kind of ﬂour most tolerant to high temperatures, altitude, or high humidity.

ENGLISH

Canadian “All-Purpose Flour” is easy to ﬁnd and has been extensively tested with the recipes included in this book with good results. Canadian Bread Flour may also be used with good results.

Whole wheat and multi-grain ﬂours contain the bran and germ of the grain. Although higher in ﬁber, these ﬂours are lower in gluten than bread ﬂour. Rye ﬂour does not contain any gluten and therefore, must be used in combination with other ﬂours. Whole wheat, multi-grain and rye ﬂour typically produce shorter, denser loaves. Whole wheat ﬂours vary greatly between the United States and Canada and from one brand to another. The recipes have been developed and tested using nationally available brands of ﬂour.

Fat

Butter, margarine or vegetable shortening are often interchangeable in most bread recipes. Vegetable oil should not be substituted for shortening, butter or margarine (fat adds ﬂavor and tenderness to the dough). Low-fat (diet) margarines are high in water content but maybe substituted with acceptable results for people on a low fat diet.

Salt

In very small amounts, salt adds ﬂavor and controls the rising action of the yeast, allowing the dough to rise evenly. In high altitude areas, additional salt may be needed to improve bread results, however, keep in mind that too much salt may prevent the bread from rising.

Liquid

Milk—whole, 1% or 2% fat, skim, buttermilk, or reconstituted (powdered) dry milk, and water are the most commonly used liquids in bread recipes. Milk provides a soft crust, and gives bread a velvety texture. If your recipe calls for powdered milk and you prefer to use fresh milk, simply substitute the milk for the water and powder. Water makes a crisper crust.

Sweeteners

Natural sweeteners, such as white or brown sugar, honey, and molasses help the yeast in a recipe to grow. Sugar serves as food for the yeast. Without sugar, the yeast will not grow and the bread will not rise. The balance of sugar, salt, and yeast is a very important part of the bread making process. Sweeteners enhance the bread ﬂavor and the browning process. If you prefer to use a sugar substitute, your baking results may vary based on the type and amount of sugar substitute used.

Yeast

Yeast is a heat-sensitive plant that feeds on the sugar in dough. Too much heat will kill the yeast, too little will slow the yeast action. Check the expiration date to be sure the yeast is fresh. The recipes in this cookbook have been tested with Traditional Dry yeast but you may also use Bread Machine yeast.

Please Read and Save this Use and Care Book

IMPORTANT SAFEGUARDS

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

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

appliance in water or other liquid.

❍ Close supervision is necessary when any appliance is used by or

near children.

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

cool before putting on or taking off parts.

❍ 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 tollfree number on the cover of this manual.

❍ The use of accessory attachments not recommended by the

appliance manufacturer may cause fire, electric shock or injury.

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

surfaces, including the stove.

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

oven.

❍ Extreme caution must be used when moving an appliance

containing hot oil or other hot liquids.

❍ To disconnect, press and hold the STOP button for 2 seconds,

remove plug from wall outlet.

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

SAVE THESE INSTRUCTIONS

This product is for household use only.

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Caution, hot surfaces: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires or other injury to persons or damage to property.

POLARIZED PLUG (120V Models Only)

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 fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.

TAMPER-RESISTANT SCREW Warning: This appliance is equipped with a tamper-resistant screw to

prevent removal of the outer cover. To reduce the risk of fire or electric shock, do not attempt to remove the outer cover. There are no userserviceable parts inside. Repair should be done only by authorized service personnel.

ELECTRICAL CORD

a) A short power-supply cord (or detachable power-supply cord) is to

be provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.

b) Longer detachable power-supply cords or extension cords are

available and may be used if care is exercised in their use.

c) If a long detachable power-supply cord or extension cord is used,

POWER OUTAGE 7-Minute Power Failure Back-Up

Your Bread Maker has a 7-minute power failure back-up feature. If the electricity goes off, the memory will store your course selection for up to 7 minutes. If the power comes back on within this time, bread making will resume where it left off.

If the bread maker loses power for more than 7 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 bread maker at the beginning of the course again. However, this may not always produce an acceptable loaf of bread.

For recipes that do not include dairy products: If you are not sure when the outage occurred and the baking cycle has not yet started, 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: If your recipe includes dairy products and you are sure when the outage occurred, we recommend starting the recipe over with new ingredients.

Important: Power failure back-up does not cover surges. If you experience frequent surges, please use a surge protector.

ENGLISH

1) 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,

2) If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wire cord, and

3) The longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over.

Note: If the power supply cord is damaged, it should be replaced by qualified personnel.

Product may vary slightly from what is illustrated.

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CONTROL PANEL

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1. Lid

2. Viewing window

3. Lid handle

4. Steam vent

5. Digital display

6. Control panel † 7. Nonstick bread pan (Part # B6000C-01) † 8. Kneading paddles (Part # B6000C-02)

9. Wire handle

10. Baking chamber † 11. Measuring cup (Part # B6000C-03) † 12. Measuring spoon (Part # B6000C-04) Note: † indicates consumer replaceable/removable parts

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1.5lbs

2. lbs

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1. Digital Display Shows the following:

❏ Number for each program setting selection (1 – 11) with

preprogrammed baking time

❏ Crust color (Light, Medium or Dark) ❏ Loaf size (1.5-lb., 2-lb. or 3-lb.) ❏ Minute-by-minute countdown of remaining time for selected program

2. Menu Button

Press this button to select the baking cycle you want. A beep sounds each time you press the button.

3. Start/Stop (I/O) Button

Press to begin the cycle and to display the total time for the selected bread to be completed. To cancel the cycle, press and hold for about 3 seconds until you hear a beep and the red LED light turns off. The unit beeps to indicate that it has stopped.

Important: Do not press Stop when checking the progress of the bread; it will cancel the program. Once a cycle is canceled, you will have to start over again.

4. Timer Buttons

Press these buttons to set the time for delay bake (up to 13-hour delay). For example, you can time your bread to be ready for dinner or when you wake up in the morning. Set it by selecting how much time you want to pass before the bread is completed. For example, if it is 8:00 p.m. and you want the bread to be ready at 7:00 a.m., set it for 11 hours. You can also use these buttons to adjust the time of the cycle. They adjust up or down in 10-minute increments. Changes must be made before the unit begins operation.

5. Crust Color Button

Lets you choose your preferred crust color: Light, Medium or Dark.

6. Loaf Size Button

Press to select the loaf size (1.5-lb., 2-lb. or 3-lb.).

7. Red LED indicator light: Start/Stop (I/O) indicator

Program

setting

French 3 3:30 3:32 3:35 Bakes bread with

Sweet 4 3:17 3:22 3:27 Bakes bread that

Low carb 5 n/a 4:30 n/a Used for recipes

Gluten free 6 2:49 2:54 2:59 Used for gluten

Quick bread 7 1:17 1:20 1:23 Bakes bread that

Jam 8 1:05 (size is preset) This setting is to

Dough 9 1:30 (size is preset) Prepares dough

Rapid white 10 2:12 2:17 2:24 Quickly bakes

Menu #

displayed

Baking time displayed

Description

1.5-lb. 2-lb. 3-lb.

thin crust and light texture.

contains sugar and eggs.

that are lower in carbohydrates.

free recipes.

contains baking powder instead of yeast.

make jams from fresh fruit.

that can be shaped to make coffee cakes, rolls, pizza and other breads baked in a conventional oven.

a loaf of white bread.

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Program Settings

The following program settings will make it easy for you to make a great variety of bread dough and preserves. For each selected setting, the baking time has been preprogrammed. The recipes provided on pages 20 –35 will help you determine which program setting you should use.

Program

setting

White 1 3:13 3:18 3:25 You can use this

Menu #

displayed

Baking time displayed

Description

1.5-lb. 2-lb. 3-lb.

setting for most recipes that use white flour.

Bake only 11 1:00 Used if crust is

too light or you wish to bake premade dough.

1110

How to Use

This product is for household use only.

HELPFUL HINTS FOR USING YOUR BREADMAKER

1. Follow the directions: The liquid is always the ﬁrst ingredient to be placed

in bread pan. Dry ingredients follow and the yeast is added last. Make a small indentation in the center of the ﬂour and place the yeast there. This is especially important when using the delay-bake function to avoid activating the yeast too soon.

2. Measure carefully: Use the appropriate measuring tools and measure

carefully. The measuring cup included should be used for dry measurement only. Spoon dry ingredients into the measuring cup and level off with the straight edge of a metal spatula or the back of a knife. Measure liquids in a glass or plastic measuring cup designed for liquids. Use measuring spoons for liquid and dry ingredients. Level off with a metal spatula or the back of a knife.

3. Keep it fresh: Use fresh ingredients at room temperature. In Canada,

use All-Purpose Flour or Bread Flour; in the USA, use Bread Flour. Use yeast that has an expiration date of at least 6 months in the future. Avoid using perishable ingredients (such as milk, butter or margarine, eggs and cheese, fruit or fresh herbs) when using the delay-bake function.

4. Perfect dough: In very humid weather, bread may require a little more

ﬂour. Check the bread toward the end of the ﬁrst rise. If it seems sticky, add 1 or 2 tablespoons of ﬂour to the second kneading cycle until the dough forms a smooth ball. If the bread seems very dry or knocks in the kneading cycle, sprinkle room temperature water into the bowl, 1 teaspoon at a time, until dough forms a smooth ball.

5. Look but don't open: The glass in the cover is there to monitor the

process. Do not open the lid during the baking process. In the initial mixing you may open the cover to use a rubber spatula to blend in any ingredients that have stuck to the sides of the bread pan or to add ingredients at the “add ingredient” beep.

6. Patience: Wait at least 20 minutes before slicing freshly baked bread; it

will still be deliciously warm but easier to slice. If you like a crisp crust, remove the bread as soon as the baking cycle is complete. To make another loaf of bread, let the unit cool completely.

7. Save it for another day: To freeze freshly baked bread, cool completely on

a wire rack. Wrap securely in plastic wrap and then foil. To serve, remove from foil and defrost. For that freshly baked ﬂavor, reheat in the oven.

8. Adding ingredients: All functions allow for the addition of ingredients,

such as dried fruits and nuts; the beep sounds just before kneading is complete. This happens about 25 minutes (8 minutes for Rapid White) into the program.

9. Avoid delay: The delay-bake function cannot be used for Rapid White

or the Dough setting. It is not recommended for Whole Wheat, Quick Bread or Jam.

10. Test the water: For most breads, use water that is 80° to 90°F (26.6 °C

to 32.2 °C); for Rapid White breads, use water at 110°F to 120°F (43.3 °C to 48.8 °C).

11. Choosing crust color: The ﬁrst time bread is baked, select the light

setting. If you like a darker crust, make a note and select a darker crust for future breads on that cycle.

12. There is a 30-minute delay on the whole wheat program.

13. Some noteworthy solutions:

If bread is:

❏ too brown – select a lighter crust. ❏ too light – select a darker crust and do not open the unit during the

baking cycle.

❏ too coarse – make sure you add salt. ❏ too heavy – use less ﬂour (1 tsp. at a time). ❏ too low – use less ﬂour or more yeast or water that is not too hot, or

check the date on your yeast.

❏ too high – try less yeast (¼ tsp. at a time). ❏ collapses in the center – dough is too wet or ﬂour is not strong enough

or amount is too great for the unit.

MENU Note: If at any time during bread making process you need to turn bread

maker off, press and hold the MENU button for approximately 5 seconds, then unplug the unit.

Note: If bread is not removed immediately after baking and STOP button is not pressed, a controlled 60-minute Keep Warm cycle will begin (except during Quick Breads, Doughs and Jam). For best results, remove bread immediately after baking process is complete.

White Bread

Used for breads that primarily include white bread ﬂour, although some recipes may include smaller amounts of whole wheat ﬂour.

Whole Wheat Bread

Used for recipes with signiﬁcant amounts of whole wheat or rye ﬂour, oats, or bran. Whole wheat course begins with rest period during which ﬂours or

grains absorb liquid ingredients. Soaking causes ﬂour or grain to soften and helps

ingredients to combine. Generally, whole wheat and multi-grain breads are shorter and denser than white, French or sweet.

French Bread

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

Sweet

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

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1312

Low Carb Bread

Used for recipes that are lower in carbohydrates.

Gluten Free Bread

Used for gluten free recipes.

Quick Bread

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 prepackaged cake and quick bread mixes.

Jam

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

Dough

Use to prepare dough for making bread or rolls which are shaped and allowed to rise before baking in a conventional oven. This program blends and kneads the dough and takes it through the ﬁrst rise.

Rapid White

Used for White breads to decrease time by approximately 1 hour. These breads will usually use more yeast than regular white bread recipes 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, sweet bread or cake is not quite done. Check every few minutes. Bakes for up to 1 hour.

KNOW YOUR INGREDIENTS

FLOUR & OTHER GRAINS

All-Purpose Flour

Bran

Bread Flour

Cornmeal and Oatmeal

Cracked Wheat

Rye Flour

Self-Rising Flour

7 Grain Cereal Blend

Vital Wheat Gluten

All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick breads and cakes.

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

Bread flour typically has higher gluten concentration than all-purpose flour. Using bread flour will produce loaves with better volume and structure. Bread flour should be used for all yeast bread courses.

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

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

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

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

7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and hulled millet. It is used primarily to enhance flavor and texture of bread.

Gluten is manufactured from wheat flour 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. It can be used in small portions to increase volume and lighten texture.

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1514

Whole Wheat Flour

Tips on Flour Storage

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

Note: Flours, while visibly similar, can be very different in how they are ground, milled, stored, etc. You may have to experiment with different brands of ﬂour 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 ﬂour to produce this gas. Three different types of yeast are available: fresh (cake), active dry and quick-acting. Quick, rapid rise and bread maker yeasts are quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your bread maker.

Tips on Yeast

Ensure your yeast is fresh by checking its expiration date. Ideally, yeast should be used several months before the 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 bread maker yeast. You may use chart below to substitute any quick-acting yeast (quick rise, fast rise or bread maker 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

Rapid course setting for White decreases time for making bread by approximately 1 hour. The bread may be shorter and denser.

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

ADDITIONAL INGREDIENT NOTES

Important: Exact measurements for ingredients are the most important part of baking. It is the key to getting great texture and consistency in your bread. Make sure to measure all ingredients exactly.

Baking Powder

Baking Soda

Eggs

Fats

Liquids

Salt

Sugar

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 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.

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.

Shortening, butter, margarine 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.

For most breads, use water that is 80° to 90°F (26.6 °C to 32.2 °C); for Rapid White breads, use water at 110°F to 120°F (43.3 °C to 48.8 °C). All liquids should be warm 80ºF/27ºC to 90°F/32°C 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 flavor, 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 flavor variety.

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

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

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

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1716

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

required.

GETTING STARTED

• Remove all packing material, and any stickers from the product.

• Remove and save literature.

• Please go to www.prodprotect.com/applica to register your warranty.

• Your bread machine is partially assembled in the box.

• Take the appliance apart:

To Remove Baking Pan:

• Using the lid handle, lift and open the lid (B).

• Grasp the sides of the bread pan and pull straight up to

remove (C).

• Wash all removable parts as instructed in CARE AND CLEANING section of this manual. This will remove any traces of dust or residue left from manufacturing and shipping.

• Place on a dry level counter. Make sure you have enough space above the unit to open the lid.

ATTACHING THE KNEADING PADDLES

• Align the ﬂat side of the hole in each kneading paddle

with the ﬂat side of the shaft (D).

• Push the paddle down ﬁrmly onto the shaft to secure in place.

READY TO BAKE Note: You can select one of the recipes and speciﬁc

instructions provided on pages 20 –35.

ADDING INGREDIENTS INTO BREAD PAN

• Add ingredients in order listed: liquid, then dry, then yeast (always add last).

• To measure liquids, use a see-through standard measuring cup and check measurement at eye level or use an angled measuring cup.

• When measuring dry ingredients, use standard dry measuring cups or measuring spoons and level off with the straight-edge of a knife or metal spatula.

• Use room temperature ingredients.

• Make small indentation with the back of a spoon or your ﬁnger in the top of the dry ingredients and add the yeast to the indentation (E). Do not let the yeast touch the liquid below. This is especially important when baking cycle has a delayed start.

SETTING YOUR BAKING CYCLE

1. Insert Bread Pan

• Insert bread pan into the unit and push down ﬁrmly until it is securely in place.

• Close the lid and plug the unit into an electrical outlet. The unit beeps and program setting 1 (White) displays as the default setting.

2. Select Settings (F)

• Press MENU to select the appropriate

1.5lbs

2. lbs

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program setting according to recipe instructions (F1).

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

Note: If you make a mistake in your

selection, you will have to go through the

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remaining program settings then start over to select the correct setting.

• Press the crust color button to select desired crust (Light, Medium or Dark) (F2). We recommend selecting the Light setting the ﬁrst time you bake bread. The arrow on the screen moves to each selection every time you press the key.

• Press the loaf size button to select the desired loaf size (1.5-lb, 2-lb. or 3-lb.) (F3).

3. Kneading/Baking Cycle

• Press the I/O button (F4). The power indicator light will come on to show

the appliance is running. There is a 30-minute delay for Whole Wheat. The glass window lets you watch the process of the bread as it is mixed, kneaded and baked.

Important: Do not open the lid during the rising and baking process.

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• If additional ingredients are in the recipe, listen for the beep near the end of the kneading cycle about 25 minutes (8 minutes for Rapid White).

4. After Baking

• When the baking cycle is complete, you hear a beep. Press the I/O button; the red LED light turns off. For best results, remove bread immediately after baking process is complete.

• Open the lid and using oven mitts, pull the pan straight

up and out to remove (G).

• Invert the bread pan over a wire rack and shake to remove bread. If necessary, use a nonstick spatula, inserted along the sides of the pan to loosen the bread

(H).

Important: Metal utensils might scratch the nonstick surface.

• Turn bread right side up and let it cool for about

20 minutes before slicing (J).

• If paddles remain in bread, allow bread to cool. Turn on its side and pull paddles out. It may be necessary to use a paring knife to remove baked bread from around the paddle. Use care to avoid scratching the nonstick coating on the paddles (K).

Caution: The pan is very hot. To avoid burning counter

Important: The bread maker will not operate again until it has cooled down. SPECIAL FUNCTIONS Keep Warm Function

The keep warm function automatically begins when the baking cycle is completed. Bread can be kept warm for up to one hour. After one hour, remove the bread as instructed under section 4, After Baking.

Note: The crust softens if the bread stays in the unit.

surfaces, make sure to place it on a rack once the bread has been removed.

Delay-Bake Timer

You can set the timer to delay the completion of your bread for up to 13 hours.

To Set the Timer:

• Add your recipe ingredients to the bread pan. Avoid perishable foods, such as milk, butter or margarine, eggs and cheese.

• Select your settings.

• Set the amount of time in which you want your bread to be ready. For example, if you set the timer at 8:00 p.m. in the evening and you want to wake up to fresh bread at 6:00 a.m., that is 10 hours.

• Use the ▲ button to increase the time in 10-minute increments until the display shows 10:00. This means that your bread will be completed in 10 hours (6:00a.m.).

• If necessary, use the ▼ button to decrease the time.

Tip: To increase or decrease the time quickly, press and hold down the appropriate buttons.

Care and Cleaning

This product contains no user serviceable parts. Refer service to qualiﬁed service personnel.

CLEANING

1. After each use, unplug the unit and let it cool.

2. If the kneading paddles remain in the bread pan, grip the kneading paddle and pull straight out to remove.

3. If you have trouble removing the kneading paddle from the appliance, add enough warm water to cover the paddles in the bread pan and allow to soak for 10 – 15 minutes to loosen the blades.

4. Wash the bread pan and kneading paddles in warm, soapy water or in the dishwasher.

Important: Do not use abrasive cleansers or steel wool to clean the bread pan or kneading paddles. These could damage the nonstick coating.

5. Wipe the outside of the unit with a damp cloth. Do not immerse in water or other liquid.

STORING

1. Make sure the unit is unplugged, clean and dry.

2. Store the unit with the lid closed.

3. Do not place heavy objects on the lid.

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RECIPES

Program Setting: 1 (White) WHITE BREAD, 3-lb. loaf

2 cups water (80 to 90°F) 4 tbsp. butter or margarine, cut into pieces 2¼ tsp. salt 4 tbsp. dry milk powder 1 tbsp. sugar 5½ cups bread ﬂour 1¼ tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet.

3. Select White setting and appropriate loaf size (3-lb.) and desired color.

4. Press Start/Stop (I/O) button.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread top from the unit and carefully remove bread and turn right side up. (Kneading paddles may remain in bread. Remove paddles when bread has cooled.)

7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).

Program Setting: 1 (White) GOLDEN POTATO BREAD, 2-lb. loaf

¾ cup potato cooking water (80 to 90°F)* ½ cup warm mashed potatoes 2 tbsp. unsalted butter or margarine, cut into pieces 3 tbsp. dry skim milk powder 2 tbsp. potato starch 1 tsp. granulated sugar 1½ tsp. salt 1 large egg, at room temperature 4 cups bread ﬂour 2¼ tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet.

3. Select Basic setting and appropriate loaf size (2 lb.) and desired color.

4. Press Start/Stop (I/O) button.

5. The complete signal will sound when bread is done.

6. Using pot holders, remove bread pan from the unit and carefully remove bread and turn right side up. (Kneading paddles may remain in bread. Remove paddles when bread has cooled.)

7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).

*Place peeled potatoes in saucepan of cold water. Bring to boil; reduce heat and cook until fork tender. Drain, reserving liquid. Mash potatoes without any additions of salt, butter or milk. Cool water from 80 to 90°F. and allow mashed potatoes to stand covered at room temperature for use.

Program Setting: 1 (White) SPELT BREAD, 3-lb. loaf

2 cups water (80 to 90°F) 3 tbsp. butter or margarine, cut in pieces ¾ tsp. salt ¼ cup dry milk powder ¼ cup sugar 4½ cups spelt ﬂour 2 tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet

3. Select White setting and appropriate loaf size (3-lb.) and color.

4. Push Start/Stop (I/O) button.

5. The complete signal will sound when bread is done.

6. Using pot holders, remove bread pan from the unit and carefully remove bread from pan. (Kneading paddles may remain in bread. Remove paddles when bread has cooled.)

7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).

Program Setting: 1 (White) FAMILY FAVORITE WHITE SANDWICH LOAF, 3-lb. loaf

2 cups water (80 to 90°F) 3 tbsp. butter or margarine, cut into pieces 1 tsp. salt 3 tbsp. dry milk powder 4 tbsp. sugar 5½ cups bread ﬂour 1¼ tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet.

3. Select White setting and appropriate loaf size (3-lb.).

4. Press Start/Stop (I/O) button.

5. The complete signal will sound when bread is done.

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6. Using pot holders, remove bread pan from the unit and carefully remove bread from pan and turn right side up. (Kneading paddles may remain in bread. Remove paddles when bread has cooled.)

7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).

Program Setting: 2 (Whole Wheat) MULTISEEDED WHOLE WHEAT BREAD, 3-lb. loaf

1 cup water (80 to 90ºF) ¾ cup milk (80 to 90ºF) 3 tbsp. butter or margarine, cut into pieces 3 tbsp. honey 2 tsp. salt 4 cups bread ﬂour ¾ cup whole wheat ﬂour ½ cup hazelnut ﬂour 2 tsp. bread machine yeast ½ cup sunﬂower seeds 3 tbsp. golden ﬂax seeds 2 tbsp. sesame seeds 2 tbsp. black sesame seeds 1 tbsp. grated orange peel 1 tbsp. fennel seeds 1 tbsp. poppy seeds

1. Measure ﬁrst 9 ingredients into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet

3. Select Whole Wheat setting, desired color and appropriate loaf size (3-lb.).

4. Push Start/Stop (I/O) button.

5. At “Add ingredient” beep, add next 7 ingredients.

6. The complete signal will sound when bread is done.

7. Using pot holders, remove bread pan from the unit and carefully remove bread from pan and turn right side up. (Kneading paddles may remain in bread. Remove paddles when bread has cooled.)

8. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).

Program Setting: 2 (Whole Wheat) SEEDED WHOLE WHEAT BREAD, 2-lb. loaf

2 cups buttermilk (80 to 90°F) ¼ cup water (80 to 90°F) 2 tbsp. unsalted butter or margarine, cut into pieces 2 tbsp. maple syrup 1 tbsp. grated orange peel 2 tsp. salt 2 cups whole wheat ﬂour 4 cups bread ﬂour 3 tsp. bread machine yeast 2 tsp. vital wheat gluten (optional) ½ cup ﬂax seeds 2 tbsp. sesame seeds

1. Measure ingredients except ﬂax and sesame seeds into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet.

3. Select Whole Wheat setting and appropriate loaf size (2-lb.) and color.

4. Press Start/Stop (I/O) button.

5. At “Add ingredient” beep, add ﬂax and sesame seeds.

6. The complete signal will sound when bread is done.

7. Using pot holders, remove bread pan from the unit and carefully remove bread from bread pan. (Kneading paddles may remain in bread. Remove paddles when bread has cooled.)

8. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).

Program Setting: 3 (French) HERBED GARLIC FRENCH BREAD, 3-lb. loaf

1½ cups water (80 to 90°F) 3 tbsp. instant minced onion 3 tbsp. chopped fresh parsley 2 tbsp. ﬁnely chopped garlic 2 tbsp. chopped fresh basil leaves 1 tbsp. chopped fresh thyme 1½ tbsp. sugar 1¾ tsp. salt 5¾ cups bread ﬂour 1½ tsp. bread machine yeast ½ cup sunﬂower seeds

1. Measure ingredients, except sunﬂower seeds into bread pan in the order listed.

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2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet.

3. Select French setting and appropriate loaf size (3-lb.) and desired color.

4. Press Start/Stop (I/O) button.

5. At “Add ingredient” beep, add sunﬂower seeds.

6. The complete signal will sound when bread is done.

7. Using pot holders, remove bread pan from the unit and carefully remove bread from bread pan and turn right side up. (Kneading paddles may remain in bread. Remove paddles when bread has cooled.)

8. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).

Program Setting: 4 (Sweet) CINNAMON RAISIN PECAN BREAD, 3-lb. loaf

2 large eggs, at room temperature 1½ cups water (80 to 90°F) ¼ cup dry skim milk powder 3 tbsp. ﬁrmly packed dark brown sugar 1 tsp. ground cinnamon 2 tsp. salt ¹/³ cup butter or margarine, cut into pieces 5 cups bread ﬂour 2½ tsp. bread machine yeast 1 cup raisins ¹/³ cup chopped pecans Confectioners’ sugar Frosting

1. Measure ingredients, except raisins and pecans into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet.

3. Select Sweet setting and appropriate loaf size (3-lb.) and desired color.

4. Press Start/Stop (I/O) button.

5. At “Add ingredient” beep, add raisins and pecans.

6. The complete signal will sound when bread is done.

7. Using pot holders, remove bread pan from the unit and carefully remove bread from bread pan. (Kneading paddles may remain in bread. Remove paddles when bread has cooled.)

8. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).

9. Before serving, coat top of bread with confectioners’ sugar frosting and sprinkle with additional chopped pecans, if desired.

Program Setting: 5 (Lo Carb) LOW CARB SEED BREAD, 2-lb. loaf

1½ cups water ( 80 to 90ºF) 3 tbsp. heavy cream ( 85°F) 4 tsp. molasses ¾ tsp. salt 1¼ cups whole wheat ﬂour

/3 cup vital wheat gluten

/3 cup almond ﬂour

/3 cup barley ﬂour

/3 cup oat ﬂour 3 tbsp. soy powder 2 tbsp. vital wheat gluten 2¼ tsp. bread machine yeast

/3 cup unsalted pumpkin seeds

/3 cup unsalted sunﬂower seeds

1. Measure ingredients into baking pan in the order listed, except pumpkin

and sunﬂower seeds.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet

3. Select Lo Carb setting and appropriate loaf size (2-lb.) and medium for

color.

4. Push Start/Stop (I/O) button.

5. At “Add ingredient” beep, add pumpkin and sunﬂower seeds.

6. The complete signal will sound when bread is done.

7. Using pot holders, remove bread pan from the unit and carefully remove

bread from pan. (Kneading paddles may remain in bread. Remove paddles when bread has cooled.)

8. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).

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