® |
TM |
INSTRUCTION
MANUAL &
RECIPE GUIDE
AUTOMATIC BREAD MAKER
TABLE OF CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. . 1 |
Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. . 2 |
Short Cord Instructions, Electric Power, Polarized Plug . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. . 2 |
Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. . 3 |
Before Using For The First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. . 4 |
Breadman® Ultimate™ Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. . 4 |
Your Breadman® Ultimate™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. . 5 |
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . |
6 - 8 |
Kneading And Baking Cycles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . 9 |
- 10 |
Kneading And Baking Cycle Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. 11 |
- 15 |
Know Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. 16 |
- 19 |
Measuring Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. 19 |
Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. 20 |
- 21 |
Making Dough, Baking Bread and Batter Breads™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. 22 |
- 25 |
Using The 24-Hour Delay Bake Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. 26 |
Advanced Baking Techniques: Bake Only . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. .27 |
Advanced Baking Techniques: Pause . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. .28 |
- 30 |
Advanced Baking Techniques: Personal Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. .31 |
PERSONAL RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. .32 |
- 34 |
Rosemary French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. .32 |
Pumpkin Pull-Apart Pan Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. .33 |
Challah . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. .34 |
Advanced Baking Techniques: Custom Program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. .35 |
Bread Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. 36 |
- 37 |
White Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. 36 |
- 45 |
Whole Wheat Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. 46 |
- 54 |
French Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. 55 |
- 56 |
Fruit & Nut Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. 57 |
- 63 |
Day Old Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. .64 |
Batter Bread™ Cycle Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. 65 |
- 69 |
Bread/Pizza Dough Cycles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. 70 |
Making Doughs: Crust Treatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. 71 |
Dough Cycle Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. 72 |
- 89 |
Pizza Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. 90 |
- 92 |
Jam Cycle Method and Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. 93 |
- 94 |
Personal Recipe Memory Cycle Forms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. 95 |
- 96 |
User Maintenance Instructions, Cleaning and Storage . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. 97 |
Before Calling For Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. 98 |
Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
. 99 |
Suggestions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
. . . . |
100 |
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
101 - 104 |
|
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed including the following:
1.Read all instructions.
2.Do not touch hot surfaces. Use handles or knobs.
3.To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid.
4.Close supervision is necessary when any appliance is used by or near children.
5.Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.
6.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 Service for examination, repair or electrical or mechanical adjustment.
7.The use of accessory attachments not recommended by the appliance manufacturer may cause fire, electric shock or injury.
8.Do not use outdoors.
9.Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove.
10.Do not place on or near a hot gas or electric burner, or in a heated oven.
11.Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
12.To disconnect, press and hold the STOP/RESET Button for a full second, remove plug from wall outlet.
13.Do not use appliance for other than intended use.
14.Avoid contacting moving parts.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
1
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, fires, or other injury to persons or damage to property.
CAUTION: During use, the internal parts of the Bread Maker and the area around the Steam Vent are HOT. Keep out of reach of children to avoid possible injury.
1.A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance. All users of this appliance must read and understand this Instruction Manual before operating or cleaning this appliance.
2.If this appliance falls or accidentally becomes immersed in water, unplug it from the wall outlet immediately. Do not reach into the water!
3.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 flammable materials.
4.To reduce the risk of fire, do not leave this appliance unattended during use.
5.If this appliance begins to malfunction during use, immediately unplug the cord. Do not use or attempt to repair a malfunctioning appliance!
6.The cord to this appliance should only be plugged into a 120V AC electrical wall outlet.
7.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 Bread Maker may not operate properly. The Bread Maker 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 fit into a polarized outlet only one way. If the plug does not fit fully in 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.
2
POWER OUTAGE
60-Minute Power Failure Back-Up
Your Breadman® Ultimate™ Automatic Bread Maker has a 60-Minute Power Failure Back-Up feature. If the electricity goes off, the memory will store the Cycle in process for up to 60 minutes. If the power comes back on within this time, the Cycle will resume where it left off. If the Breadman® Ultimate™ 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 non-perishable recipes you may try starting the Breadman® Ultimate™ at the beginning of the Cycle 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.
NOTE: Power Failure Back-Up does not cover surges. If you experience frequent surges, please use a surge protector.
3
BEFORE USING FOR THE FIRST TIME
1.Unpack and clean your Breadman® Ultimate™ Automatic Bread Maker; see CLEANING INSTRUCTIONS. When the Breadman® Ultimate™ is packaged for shipment, a clear plastic film is placed over the Control Panel; carefully peel it off.
2.Place the Breadman® Ultimate™ on a dry, stable surface away from heat and away from areas where cooking grease or water may splatter onto it. Avoid placing the Bread Maker where it may tip over during use. Place away from edge of the counter top.
3.The Breadman® Ultimate™ will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients into the Bread Pan than recommended. If you do so, the bread may not mix or bake correctly and the Breadman® Ultimate™ may be damaged. The maximum amount of ingredients to be used is as follows.
• Bread Cycles |
4 to 4-2/3 cups |
• Batter Breads™ and |
|
prepackaged cake mixes |
4 cups |
• Dough Cycles |
4-2/3 cups |
• Jam |
3 cups fruit |
4.Before first use, operate the Breadman® Ultimate™ empty on the Rapid White Cycle program to burn off the manufacturing oils. Follow the instructions outlined in the MAKING DOUGH AND BAKING BREAD section of this Instruction Manual.
NOTE: During first use, this product may smoke and/or emit an odor from mineral oils used in manufacturing. This is normal for a newly manufactured appliance.
BREADMAN® ULTIMATE™ TIPS
Inserting and
Removing the
Bread Pan
PLEASE NOTE:
1.Remember to insert the Kneading Paddle first, then add all your ingredients BEFORE inserting the Bread Pan into the Baking Chamber of your Breadman® Ultimate™.
2.To insert the Bread Pan in the Breadman®, seat it firmly in place.
3.To remove the Bread Pan from the Baking Chamber, hold the Handle with an oven mitt and lift gently. When you remove the Bread Pan after baking, BE SURE TO WEAR OVEN MITTS to prevent burning. After you remove the loaf (by turning the Bread Pan upside down and shaking gently), check to see that the Kneading Paddle is removed from the loaf. If it is stuck in your bread, use a non-metal utensil to gently remove it, taking care not to scratch the Kneading Paddle.
If, at any time during the bread making process, you need to turn the Breadman® OFF, press the PAUSE Button. Then press STOP/RESET.
4
YOUR BREADMAN® ULTIMATE™
PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS
1.
11.
2.
3.
10.
4.
9.
8.
(inside)
7.
5.
6.
1. |
Removable Lid (P/N 22398) |
7. |
Baking Chamber |
2. |
Viewing Window |
8. |
Drive Shaft (inside) |
3. |
Steam Vents/Fruits & Nuts Dispenser |
9. |
Bread Pan (P/N 22399) |
4. |
Control Panel |
10. |
Kneading Paddle (P/N 22400) |
5. |
Power Supply Cord with Polarized Plug |
11. |
Bread Pan Handle |
6. |
Heating Element |
|
|
5
CONTROL PANEL
® |
TM |
Display Window
Shows your selection and Timer setting.
Operation Light and Keep Warm Light
The Operation Light will illuminate while the Breadman® Ultimate™ is ON; when the Breadman® is completed and in Keep Warm phase, the Keep Warm Light will flash.
Program Time/Temperature
The Breadman® Ultimate™ has a unique 24 Hour Delay Bake. You can Delay Bake for up to 24 hours in advance.
Program Time
The PROGRAM TIME/TEMP Button expands the Ultimate’s standard bread baking options by giving you the flexibility to alter times within the framework of a baking program.
Using the already pre-programmed times, you can increase or decrease kneading, rising or baking times.
Program Temperature
The PROGRAM TIME/TEMPERATURE Button allows you to adjust baking temperatures when using the BAKE ONLY Cycle, when creating your Personal Recipe or Custom Program.
Save/Erase
Press this Button to either Save or Erase the changes made in the Program Time/Temperature function.
No/Yes/UP and DOWN Arrows
Use this pair of Buttons to register changes made in the Program Time/Temperature function and to set the Delay Timer.
Use this pair of Buttons to add or subtract time displayed in the Display Window.
Each time you press this Button, the Timer advances 10 minutes.
Each time you press this Button, the Timer is set back 10 minutes.
Additional options can be activated using EXTRAS, PROGRAM, SAVE/ERASE and DELAY BAKE.
6
CONTROL PANEL (CONTINUED)
Select
Press this Button to select the Baking or Dough Cycle you want. Each time you press this Button, the indicator arrow moves to the next selection. Press this Button until your choice is indicated.
Crust Control
Select the Crust Color: Light, Medium or Dark. The Breadman® Ultimate™ is preset to Medium.
Extras
After you select the Cycle of your choice, you can then push EXTRAS to either activate or cancel the Dispenser function. The Breadman® Ultimate™ is preset to NO EXTRAS.
Loaf Size
Select the Loaf Size: 1 LB., 1.5 LB.,
or 2 LB. The Breadman® Ultimate™ is preset to 2 LB.
Pause
The PAUSE function can be activated only after the machine has started a Cycle. For more details, refer to the PAUSE section in this book.
Start
Press this Button to start the Cycle you choose and to start the Timer.
Stop/Reset
Press this Button for a full second to reset the Cycle’s Delay Bake setting or to cancel the program in progress.
When you press any Button, you should hear a beep. This lets you know you’ve pressed hard enough to activate your selection.
Selection Options
Select from these Bread/Dough Cycles:
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.)
7
CONTROL PANEL (CONTINUED)
28. |
Whole Wheat Bread Rapid Light (1 LB.) |
61. |
Fruit & Nut |
Bread Dark (1 LB.) |
29. |
Whole Wheat Bread Rapid Light (1.5 LB.) |
62. |
Fruit & Nut |
Bread Dark (1.5 LB.) |
30. |
Whole Wheat Bread Rapid Light (2 LB.) |
63. |
Fruit & Nut |
Bread Dark (2 LB.) |
31. |
Whole Wheat Bread Rapid Medium (1 LB.) |
64. |
Fruit & Nut |
Bread Rapid Light (1 LB.) |
32. |
Whole Wheat Bread Rapid Medium (1.5 LB.) |
65. |
Fruit & Nut |
Bread Rapid Light (1.5 LB.) |
33. |
Whole Wheat Bread Rapid Medium (2 LB.) |
66. |
Fruit & Nut |
Bread Rapid Light (2 LB.) |
34. |
Whole Wheat Bread Rapid Dark (1 LB.) |
67. |
Fruit & Nut |
Bread Rapid Medium (1 LB.) |
35. |
Whole Wheat Bread Rapid Dark (1.5 LB.) |
68. |
Fruit & Nut |
Bread Rapid Medium (1.5 LB.) |
36. |
Whole Wheat Bread Rapid Dark (2 LB.) |
69. |
Fruit & Nut |
Bread Rapid Medium (2 LB.) |
37. |
French Bread Light (1 LB.) |
70. |
Fruit & Nut |
Bread Rapid Dark (1 LB.) |
38. |
French Bread Light (1.5 LB.) |
71. |
Fruit & Nut |
Bread Rapid Dark (1.5 LB.) |
39. |
French Bread Light (2 LB.) |
72. |
Fruit & Nut Bread Rapid Dark (2 LB.) |
|
40. |
French Bread Medium (1 LB.) |
73. |
Batter Breads™/Cake Light |
|
41. |
French Bread Medium (1.5 LB.) |
74. |
Batter Breads™/Cake Medium |
|
42. |
French Bread Medium (2 LB.) |
75. |
Batter Breads™/Cake Dark |
|
43. |
French Bread Dark (1 LB.) |
76. |
Jam |
|
44. |
French Bread Dark (1.5 LB.) |
77. |
Dough (1 LB.) |
|
45. |
French Bread Dark (2 LB.) |
78. |
Dough (1.5 LB.) |
|
46. |
French Bread Rapid Light (1 LB.) |
79. |
Dough (2 LB.) |
|
47. |
French Bread Rapid Light (1.5 LB.) |
80. |
Pizza Dough |
|
48. |
French Bread Rapid LIght (2 LB.) |
81. |
Bake Only |
|
49. |
French Bread Rapid Medium (1 LB.) |
82.-86. Personal Recipes |
||
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.)
8
KNEADING AND BAKING CYCLES
WHITE BREAD
This Cycle is used for breads that primarily use white flour, although some recipes may include small amounts of whole wheat flour.
WHOLE WHEAT BREAD
This Cycle is used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. It begins with a rest period during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine well. Generally, Whole Wheat and multi-grain breads are shorter and denser than White, French, or Fruit & Nut.
FRENCH BREAD
Traditionally, French bread has a crispier crust and lighter texture than white bread. Recipes usually do not include butter, margarine, or milk.
FRUIT & NUT BREAD
Use this Cycle for recipes that use fruit juice, additional sugar or added sweet ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent burning.
BATTER BREADS
This Cycle is 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 Cycle. Use this Cycle to prepare pre-packaged cake and quick bread mixes.
JAM
Use this setting for making jams from fresh fruits. Do not double recipes or allow ingredients to boil over the Baking Pan into the Baking Chamber. Should this happen, stop the Bread Maker immediately. Allow to cool and clean thoroughly.
RAPID BREAD
The Rapid settings for White, Whole Wheat, French, and Fruit & Nut decrease the time for making your favorite bread by approximately an hour. Choose a recipe, then simply add the amount of yeast listed for the Rapid Cycle. The bread may be shorter and denser.
9
KNEADING AND BAKING CYCLES (CONTINUED)
BAKE ONLY
This Cycle can be used if the crust is too light or if you wish to bake pre-made dough. It can be especially helpful if your bread, Batter Bread or cake is not quite done. Check every few minutes. This Cycle will bake for up to 1:30 (1 hour 30 minutes or 90 minutes) and from 300ºF to 375ºF.
PERSONAL RECIPE
The Breadman® Ultimate™ Bread Maker has 5 personal recipe Memory Cycles. This means you have 5 personal memories to program and save for your best, favorite recipes. PERSONAL BAKER lets you factor the brand and type of flour, quality of yeast, and even your climate, into the Cycle times. This information is then stored in the PERSONAL BAKER file, and kept separate from the Regular Cycles for White, Whole Wheat, French, and Fruit & Nut breads.
CUSTOM PROGRAM
The Custom Program feature allows you to alter existing settings in the preset programs; manually change the length of the Cycles..
10
KNEADING AND BAKING CYCLES CHART
Cycle |
Process |
Crust |
Size |
PreHeat |
Knead 1 |
Knead 2 |
Rise 1 |
Punch |
Rise 2 |
Shape |
Rise 3 |
Bake |
Total |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
White |
|
Light |
2 LB |
0 Min |
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 |
0 Min |
3 Min |
22 Min |
40 Min |
10 Sec |
24 M 50 S |
15 Sec |
49 M 45 S |
35 Min |
2:55 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
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 |
0 Min |
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 |
0 Min |
3 Min |
22 Min |
40 Min |
10 Sec |
24 M 50 S |
15 Sec |
49 M 45 S |
45 Min |
3:05 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
3 Min |
22 Min |
40 Min |
10 Sec |
24 M 50 S |
15 Sec |
49 M 45 S |
40 Min |
3:00 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Dark |
2 LB |
0 Min |
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 |
0 Min |
3 Min |
22 Min |
40 Min |
10 Sec |
24 M 50 S |
15 Sec |
49 M 45 S |
55 Min |
3:15 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
3 Min |
22 Min |
40 Min |
10 Sec |
24 M 50 S |
15 Sec |
49 M 45 S |
50 Min |
3:10 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
White Rapid |
Light |
2 LB |
0 Min |
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 |
0 Min |
3 Min |
22 Min |
15 Min |
10 Sec |
9 M 50 S |
10 Sec |
29 M 50 S |
35 Min |
1:55 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
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 |
0 Min |
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 |
0 Min |
3 Min |
22 Min |
15 Min |
10 Sec |
9 M 50 S |
10 Sec |
29 M 50 S |
45 Min |
2:05 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
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 |
0 Min |
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 |
0 Min |
3 Min |
22 Min |
15 Min |
10 Sec |
9 M 50 S |
10 Sec |
29 M 50 S |
55 Min |
2:15 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
3 Min |
22 Min |
15 Min |
10 Sec |
9 M 50 S |
10 Sec |
29 M 50 S |
50 Min |
2:10 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
11
KNEADING AND BAKING CYCLES CHART (CONTINUED)
Cycle |
Process |
Crust |
Size |
PreHeat |
Knead 1 |
Knead 2 |
Rise 1 |
Punch |
Rise 2 |
Shape |
Rise 3 |
Bake |
Total |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Whole Wheat Rapid |
Light |
2 LB |
5 Min |
5 Min |
15 Min |
30 Min |
10 Sec |
39 M 50 S |
0 Min |
0 Min |
40 Min |
2:15 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1.5 LB |
5 Min |
3 Min |
17 Min |
30 Min |
10 Sec |
39 M 50 S |
0 Min |
0 Min |
37 Min |
2:12 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
5 Min |
3 Min |
17 Min |
30 Min |
10 Sec |
39 M 50 S |
0 Min |
0 Min |
35 Min |
2:10 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Medium |
2 LB |
5 Min |
5 Min |
15 Min |
30 Min |
10 Sec |
39 M 50 S |
0 Min |
0 Min |
45 Min |
2:20 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1.5 LB |
5 Min |
3 Min |
17 Min |
30 Min |
10 Sec |
39 M 50 S |
0 Min |
0 Min |
42 Min |
2:17 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
5 Min |
3 Min |
17 Min |
30 Min |
10 Sec |
39 M 50 S |
0 Min |
0 Min |
40 Min |
2:15 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Dark |
2 LB |
5 Min |
5 Min |
15 Min |
30 Min |
10 Sec |
39 M 50 S |
0 Min |
0 Min |
53 Min |
2:28 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1.5 LB |
5 Min |
3 Min |
17 Min |
30 Min |
10 Sec |
39 M 50 S |
0 Min |
0 Min |
50 Min |
2:25 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
5 Min |
3 Min |
17 Min |
30 Min |
10 Sec |
39 M 50 S |
0 Min |
0 Min |
48 Min |
2:23 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
NOTE: Whole Wheat Cycles have a rest period for up to 30 minutes before kneading begins. No movement occurs in the Bread Pan. This is normal.
12
KNEADING AND BAKING CYCLES CHART (CONTINUED)
Cycle |
Process |
Crust |
Size |
PreHeat |
Knead 1 |
Knead 2 |
Rise 1 |
Punch |
Rise 2 |
Shape |
Rise 3 |
Bake |
Total |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
French |
|
Light |
2 LB |
0 Min |
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 |
0 Min |
3 Min |
22 Min |
40 Min |
10 Sec |
29 M 50 S |
10 Sec |
59 M 50 S |
42 Min |
3:17 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
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 |
0 Min |
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 |
0 Min |
3 Min |
22 Min |
40 Min |
10 Sec |
29 M 50 S |
10 Sec |
59 M 50 S |
52 Min |
3:27 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
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 |
0 Min |
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 |
0 Min |
3 Min |
22 Min |
40 Min |
10 Sec |
29 M 50 S |
10 Sec |
59 M 50 S |
62 Min |
3:37 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
3 Min |
22 Min |
40 Min |
10 Sec |
29 M 50 S |
10 Sec |
59 M 50 S |
60 Min |
3:35 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
French |
Rapid |
Light |
2 LB |
0 Min |
5 Min |
20 Min |
20 Min |
8S |
44 M 52S |
0 Min |
0 Min |
45 Min |
2:15 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1.5 LB |
0 Min |
3 Min |
22 Min |
20 Min |
8S |
44 M 52S |
0 Min |
0 Min |
42 Min |
2:12 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
3 Min |
22 Min |
20 Min |
8S |
44 M 52S |
0 Min |
0 Min |
40 Min |
2:10 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Medium |
2 LB |
0 Min |
5 Min |
20 Min |
20 Min |
8S |
44 M 52S |
0 Min |
0 Min |
55 Min |
2:25 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1.5 LB |
0 Min |
3 Min |
22 Min |
20 Min |
8S |
44 M 52S |
0 Min |
0 Min |
52 Min |
2:22 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
3 Min |
22 Min |
20 Min |
8S |
44 M 52S |
0 Min |
0 Min |
50 Min |
2:20 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Dark |
2 LB |
0 Min |
5 Min |
20 Min |
20 Min |
8S |
44 M 52S |
0 Min |
0 Min |
65 Min |
2:35 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1.5 LB |
0 Min |
3 Min |
22 Min |
20 Min |
8S |
44 M 52S |
0 Min |
0 Min |
62 Min |
2:32 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
3 Min |
22 Min |
20 Min |
8S |
44 M 52S |
0 Min |
0 Min |
60 Min |
2:30 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
MOTE: If bread is not removed immediately after baking, a controlled Keep Warm phase will begin for each selection (except Batter Breads,™ Doughs, Jam and Pasta Dough). While this will help reduce condensation between loaf and Bread Pan, it is best to remove bread as soon as possible after completion of the Baking phase.
13
KNEADING AND BAKING CYCLES CHART (CONTINUED)
|
Cycle |
Process |
Crust |
Size |
PreHeat |
Knead 1 |
Knead 2 |
Rise 1 |
Punch |
Rise 2 |
Shape |
Rise 3 |
Bake |
Total |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Fruit & Nut |
|
Light |
2 LB |
0 Min |
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 |
0 Min |
3 Min |
22 Min |
40 Min |
10 Sec |
24 M 50 S |
5 Sec |
49 M 55 S |
52 Min |
3:12 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
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 |
0 Min |
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 |
0 Min |
3 Min |
22 Min |
40 Min |
10 Sec |
24 M 50 S |
5 Sec |
49 M 55 S |
62 Min |
3:22 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
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 |
0 Min |
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 |
0 Min |
3 Min |
22 Min |
40 Min |
10 Sec |
24 M 50 S |
5 Sec |
49 M 55 S |
72 Min |
3:32 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
3 Min |
22 Min |
40 Min |
10 Sec |
24 M 50 S |
5 Sec |
49 M 55 S |
70 Min |
3:30 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Fruit & Nut Rapid |
Light |
2 LB |
0 Min |
5 Min |
20 Min |
25 Min |
10 Sec |
54 M 50 S |
0 Min |
0 Min |
55 Min |
2:40 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1.5 LB |
0 Min |
3 Min |
22 Min |
25 Min |
10 Sec |
54 M 50 S |
0 Min |
0 Min |
52 Min |
2:37 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
3 Min |
22 Min |
25 Min |
10 Sec |
54 M 50 S |
0 Min |
0 Min |
50 Min |
2:35 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Medium |
2 LB |
0 Min |
5 Min |
20 Min |
25 Min |
10 Sec |
54 M 50 S |
0 Min |
0 Min |
65 Min |
2:50 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1.5 LB |
0 Min |
3 Min |
22 Min |
25 Min |
10 Sec |
54 M 50 S |
0 Min |
0 Min |
62 Min |
2:47 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
3 Min |
22 Min |
25 Min |
10 Sec |
54 M 50 S |
0 Min |
0 Min |
60 Min |
2:45 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Dark |
2 LB |
0 Min |
5 Min |
20 Min |
25 Min |
10 Sec |
54 M 50 S |
0 Min |
0 Min |
75 Min |
3:00 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1.5 LB |
0 Min |
3 Min |
22 Min |
25 Min |
10 Sec |
54 M 50 S |
0 Min |
0 Min |
72 Min |
2:57 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 LB |
0 Min |
3 Min |
22 Min |
25 Min |
10 Sec |
54 M 50 S |
0 Min |
0 Min |
70 Min |
2:55 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Jam |
|
|
|
15 Min |
0 Min |
0 Min |
0 Min |
0 Min |
0 Min |
0 Min |
0 Min |
50 Min |
1:05 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
NOTE: Jam Cycle has a rest period for 15 minutes before kneading begins. No movement occurs in the Bread Pan. This is normal.
14
KNEADING AND BAKING CYCLES CHART (CONTINUED)
Cycle |
Process |
|
Crust |
|
Size |
|
PreHeat |
|
Knead 1 |
|
Knead 2 |
|
Rise 1 |
|
Punch |
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Rise 2 |
Shape |
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Rise 3 |
Bake |
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Total |
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Dough |
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2 LB |
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0 Min |
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3 Min |
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27 MIn |
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60 Min |
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0 Min |
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0 Min |
0 Min |
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0 Min |
0 Min |
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1:30 |
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1.5 LB |
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0 Min |
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3 Min |
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24 Min |
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60 Min |
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0 Min |
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0 Min |
0 Min |
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0 Min |
0 Min |
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1:27 |
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1 LB |
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0 Min |
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3 Min |
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21 Min |
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60 Min |
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0 Min |
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0 Min |
0 Min |
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0 Min |
0 Min |
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1:24 |
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Pizza Dough |
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0 Min |
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3 Min |
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22 Min |
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30 Min |
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0 Min |
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0 Min |
0 Min |
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0 Min |
0 Min |
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0:55 |
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Bake Only |
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2 LB |
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0 Min |
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0 Min |
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0 Min |
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0 Min |
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0 Min |
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0 Min |
0 Min |
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0 Min |
90 Min |
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1:30 |
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Personal Recipe 1 |
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0 Min |
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5 Min |
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20 Min |
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40 Min |
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10 Sec |
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24 M 50 S |
15 Sec |
49 M 45 S |
50 Min |
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3:10 |
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Personal Recipe 2 |
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30 Min |
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5 Min |
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15 Min |
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50 Min |
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10 Sec |
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24 M 50 S |
10 Sec |
44 M 50 S |
45 Min |
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3:35 |
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Personal Recipe 3 |
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0 Min |
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5 Min |
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20 Min |
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40 Min |
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10 Sec |
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29 M 50 S |
10 Sec |
59 M 50 S |
55 Min |
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3:30 |
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Personal Recipe 4 |
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0 Min |
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5 Min |
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20 Min |
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40 Min |
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10 Sec |
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24 M 50 S |
5 Sec |
49 M 55 S |
65 Min |
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3:25 |
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Personal Recipe 5 |
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0 Min |
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5 Min |
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20 Min |
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15 Min |
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10 Sec |
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9 M 50 S |
10 Sec |
29 M 50 S |
50 Min |
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2:10 |
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Cycle |
Process |
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Crust |
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Knead 1 |
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Knead 2 |
Knead 3 |
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Rest |
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Knead 4 |
Knead 5 |
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Bake |
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Total |
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Batter Breads™ |
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Light |
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1 Min |
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3 Min |
2 Min |
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2 Min |
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1 Min |
2 Min |
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69 Min |
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1:20 |
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Medium |
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1 Min |
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3 Min |
2 Min |
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2 Min |
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1 Min |
2 Min |
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79 Min |
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1:30 |
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Dark |
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1 Min |
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3 Min |
2 Min |
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2 Min |
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1 Min |
2 Min |
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89 Min |
|
1:40 |
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Cycle |
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Personal Recipe |
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Temperature ºF |
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White Bread |
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1 |
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336 |
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Whole Wheat Bread |
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2 |
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336 |
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French Bread |
|
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3 |
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348 |
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Fruit & Nut Bread |
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4 |
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300 |
|
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White Rapid Bread |
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5 |
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336 |
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Cake |
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300 |
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Jam |
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329 |
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Bake Only |
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300 - 375 |
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15
KNOW YOUR INGREDIENTS
It has been said that cooking is an art that relies on the creativity of the chef. Baking bread is much more of a science, since the process of combining flour, water and yeast results in a chemical reaction that produces bread. You must remember that when the ingredients combine with each other, they produce a specific result. Read the following information carefully to gain a better understanding of the importance each ingredient plays in the bread making process.
All-Purpose Flour
All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick breads and cakes. The most popular brands of flour have been tested for quick bread and cakes in the Breadman® Ultimate™ with excellent results.
Bran
Bran (unprocessed) is the coarse outer portion of the 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
Bread flour is a high gluten/protein flour that typically has a higher gluten concentration than all-purpose flour. Using bread flour with the Breadman® Ultimate™ 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 the flavor and texture of the bread.
Cracked Wheat
Cracked wheat has a 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
Rye flour must always be mixed with a high proportion of bread flour, as it does not contain enough gluten to develop the structure for a high, even-grained loaf.
Self-Rising Flour
Self-rising flour contains leavening ingredients that will interfere with bread and cake making. Self-Rising Flour is NOT RECOMMENDED for use with your Breadman®
Ultimate™ Bread Maker.
7 Grain Cereal Blend
7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and hulled millet.
16
KNOW YOUR INGREDIENTS (CONTINUED)
Vital Wheat Gluten
Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch, which leaves a very high protein content. (Gluten is the protein in the wheat that makes the dough elastic.) Gluten is available at most health food stores and in the baking aisle in many markets. It is sometimes used in small portions with dense, lowgluten flours (such as whole wheat) to increase volume and lighten texture.
Whole Wheat Flour
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 a high, light-textured bread.
Flour Storage
Keep flour in a secure, airtight container. Keep rye and whole wheat flours stored 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 by virtue of how they were ground, milled, stored, etc. You may have to experiment with different brands of flour to help you make the perfect loaf. See RECIPE TIPS Section of this Instruction Manual 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 or rapid rise or bread machine yeasts are quick-acting. Fresh (cake) yeast is NOT
RECOMMENDED for use with your Breadman® Ultimate™ Bread Maker.
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.
The following test can be used to determine if your yeast is stale and inactive.
1.Place 1/2 cup of hot (110ºF-115ºF/43ºC-46ºC) water into a liquid measuring cup.
2.Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface.
3.Allow mixture to sit for 10 minutes undisturbed.
4.The mixture should foam and rise to the 1 cup mark. If this does not occur, discard this yeast and purchase fresh yeast.
17
KNOW YOUR INGREDIENTS (CONTINUED)
NOTE: The basic bread and dough recipes in this booklet were developed using active dry yeast. You may use the chart below to substitute any quick-acting yeast (quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa.
Conversion Chart for Quick Rise Yeast
3/4 tsp active dry yeast |
= |
1/2 tsp quick rise yeast |
1 tsp active dry yeast |
= |
3/4 tsp quick rise yeast |
1-1/2 tsp active dry yeast |
= |
1 tsp quick rise yeast |
2-1/4 tsp active dry yeast |
= |
1-1/2 tsp quick rise yeast |
1 TBL active dry yeast |
= |
2 tsp quick rise yeast |
Sugar
Sugar is important for the color and flavor of breads. It also serves as food for the yeast since it supports the fermentation process. Recipes in this book that call for sugar require granulated sugar. Do not substitute powdered sugar. In addition, artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them. Honey may be substituted for sugar in equal proportions; reduce the liquid by the same amount.
Salt
Salt is necessary to balance the flavor of breads and cakes. Salt limits the growth of yeast. Do not increase or decrease the amount of salt shown in the recipes. Dietetically sodium-free (less than 5 mg sodium per serving) or low salt (less than 1/2 the sodium of table salt) may be used in equal amounts. The bread will be more coarse.
Liquids
All liquids should be warm 80ºF/27ºC for all recipes. Liquids, such as milk (1%, 2%, whole and skim), water or a combination of powdered milk and water, can be used when making bread. Milk will improve flavor, provide a 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.
Eggs
Eggs add richness and a velvety texture to bread dough and cakes. When the recipe calls for egg(s) at room temperature, large egg(s) should be used. Liquid egg substitutes may be used as directed on the carton or 2 egg whites may be substituted for 1 whole egg. They must also be room temperature.
18
KNOW YOUR INGREDIENTS (CONTINUED)
Fats
Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets its 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 the refrigerator, it should be cut into small pieces for easier blending during the kneading process.
Baking Powder
Double acting baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking, as the chemical reaction works when liquid ingredients are added and again during the 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 the chemical reaction works during the baking process.
MEASURING YOUR INGREDIENTS
The most important step when using your Breadman® Ultimate™ for making bread is measuring your ingredients. It is very important to measure each liquid and dry ingredient accurately. For best results, add ingredients into the Bread Pan in the order given in each recipe.
Liquid Measurements
Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients. Place the cup on a horizontal flat surface and view markings at eye level. The level of the liquid must be aligned to the appropriate mark of measurement. A “guesstimate” is not good enough, as it could throw off the critical balance of the recipe.
Dry Measurements
Dry ingredients must be measured using standard size dry measuring cups. These cups are available in various sizes. Gently spoon dry ingredients into the measuring cup and level off with a knife. Do not scoop or tap measuring cup, as this will pack the ingredients. This extra amount could affect the balance of the recipe. Do not sift flour in bread making.
When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar, salt, dry milk, honey or molasses), a standard measuring spoon must be used. Measurements must be level, not heaping.
The Breadman® Ultimate™ Bread Maker produces delicious baked goods with ease. This marvelous appliance asks only that you carefully follow the recipe instructions. In most cooking, a pinch of this and a dash of that is fine, but this is not the case for automatic Bread Makers. Using this Breadman® Ultimate™ requires that you accurately measure each ingredient.
19
RECIPE TIPS
Creating Your Own Yeast Breads
Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented Breadman® Ultimate™ is a computer brain which instructs the Bread Maker to mix the dough, knead the dough, allow it to proof (rise) and bake without you being present. The Breadman® Ultimate™ will also prepare dough for you to shape and bake in a conventional oven. The recipes included in this book were developed for this Bread Maker. Each recipe features ingredients that best compliment a particular loaf of bread and each was tested in our Breadman®. It is extremely important not to exceed the amount of flour specified in each recipe, up to approximately 4 to 4-2/3 cups for Bread Baking Cycles and 4-2/3 cups for Dough Cycles, or an unsatisfactory baking performance could result. When using your own yeast bread recipes to bake an old favorite, use recipes in this cookbook as a guide for converting portions from your recipe to your Breadman® Ultimate™.
Special Glazes for Yeast Breads
Give your just-baked bread a professional finish. After glazing, generously sprinkle with your choice of poppy, sesame or caraway seeds, if desired. 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.
NOTE: Apply to breads just before 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 the glaze over raisin bread or sweet breads when they are almost cool.
Bread Mixes and Other Recipe Books
You can use prepackaged bread mixes or other bread maker recipes in your Breadman® Ultimate™. Follow package or recipe directions for making 1, 1.5 or 2 LB loaves. Do not exceed the Bread Pan capacity.
Checking Dough Consistency
Although the Breadman® Ultimate™ will mix, knead, and bake bread automatically, when baking bread from scratch, it is necessary that you learn to recognize the condition of your dough.The ratio of flour to liquid is the most critical factor in any bread recipe, yet incorrect measurements are most easily remedied. After 5 to 10 minutes in the 2nd Knead process, open the Breadman® Ultimate™ to check the consistency of the dough. The dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is too dry, add liquid 1/2 to 1 teaspoon at a time. If it is too wet, add 1/2 to 1 tablespoon of flour at a time.
The Batter Bread™ batter will look like normal cake batter.
20
RECIPE TIPS (CONTINUED)
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. Therefore less liquid is required.
Slicing and Storing Bread
For best results, place the bread on a wire rack and allow to cool for
15 to 30 minutes before slicing. Use an electric knife or a serrated knife for even slices. For rectangular slices, place the loaf on its side and slice across.
Store unused bread tightly covered, (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 a tightly covered container in the freezer. Since homemade bread has no preservatives, it tends to dry out and become stale faster than commercially-made bread.
Leftover or slightly hardened bread may be cut into 1/2-inch or 1-inch cubes and used in recipes to make croutons, bread pudding or stuffing.
Measurement/Conversion Chart
1-1/2 tsp |
= |
1/2 TBL |
8 |
TBL |
= |
1/2 cup |
3 tsp |
= |
1 TBL |
12 |
TBL |
= |
3/4 cup |
1/2 TBL |
= |
1-1/2 tsp |
16 |
TBL |
= |
1 cup |
2 TBL |
= |
1/8 cup |
3/8 cup |
= 1/4 cup + 2 TBL |
||
4 TBL |
= |
1/4 cup |
5/8 cup |
= 1/2 cup + 2 TBL |
||
5 TBL+ 1 tsp |
= |
1/3 cup |
7/8 cup |
= 3/4 cup + 2 TBL |
||
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MAKING DOUGH, BAKING BREAD AND BATTER BREADS™
The following are the general steps for using the Breadman® Ultimate™. Depending on the Cycles or recipe that you choose, some steps may not apply or there may be additional steps.
Add all ingredients to the pan in the order listed in the recipe.
The illustrations in this instruction manual are for information purposes only. You may find your Breadman® Ultimate™ looks different, however, the steps for operation are the same.
Always use the freshest ingredients available. By carefully following the simple recipes that come with the Breadman® Ultimate™, you will be able to bake delicious bread every time.
STEP 1
Open the Lid and remove the
Bread Pan.
Lift the straight of the using Do not shake Pan out. If Pan is
temperature may not properly.
STEP 2
Position the Kneading Paddle on the Drive Shaft.
Match the flat side of the Drive Shaft to the flat part of the hole in the Kneading Paddle. Make sure the Paddle is secure.
STEP 3
Place the ingredients into the Bread Pan.
For best results, add all liquid ingredients first. Then, add all dry ingredients EXCEPT yeast, baking powder or baking soda.
ALWAYS ADD YEAST, BAKING POWDER OR BAKING SODA LAST.
YEAST/BAKING POWDER
OR BAKING SODA
DRY INGREDIENTS
WATER OR LIQUIDS
STEP 4
Make a small indentation on top of the dry ingredients (not so deep it reaches the wet layer) and add the yeast/baking powder/ baking soda to the indentation.
This order of adding ingredients is important, especially when using the Delay Bake Timer for yeast bread baking, because it keeps the yeast away from the wet ingredients until the Kneading process begins. (Liquid ingredients will prematurely activate the yeast.)
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STEP 5 |
STEP 8 |
Insert the Bread Pan into the Baking Chamber. Press down on the rim until it snaps securely into place.
If the pan does not snap securely into place, remove Bread Pan. Wearing oven mitts, place fingers behind Bread Pan clips and gently pull away from oven wall. Insert Bread Pan again.
STEP |
|
Close |
Hz outlet. |
The |
|
indicator |
. |
STEP 7
Press the SELECT Button to choose the Cycle you want.
Each time the SELECT Button is pressed, it will beep and the Indicator will move to the next Cycle in the Display Window.
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Press the CRUST CONTROL Button to choose the CRUST color you want. The Breadman® Ultimate™ is preset for MEDIUM CRUST color.
NOTE: CRUST CONTROL cannot be activated for the following Cycles:
•Jam
•Dough
•Pizza Dough
•Bake Only
STEP 9
Press the LOAF SIZE Button to select: 1 LB., 1.5 LB., or 2 LB. The Breadman® Ultimate™ is preset to 2 LB.
NOTE: LOAF SIZE cannot be activated for the following Cycles:
•Batter Breads™
•Jam
•Pizza Dough
•Bake Only
NOTE: Although the Breadman® Ultimate™ is capable of making 1 LB, 1.5 LB and 2 LB loaves, we recommend baking 1.5 and 2 LB recipes for more uniform loaves of bread. The smaller size recipes and mixes will not fill the Bread Pan when finished. This is especially true for breads that contain whole grains or other special ingredients such as Sunflower & Sesame Seed Whole Wheat Bread and Anadama Oatmeal Bread. Some 1 LB recipes have been omitted.
STEP 10
EXTRAS controls the
Fruits & Nuts Dispenser.
Add ingredients, such as dried fruit or nuts, herbs, oats, etc. to the Fruits & Nuts Dispenser after placing ingredients in the Bread Pan.
For the White, Whole Wheat, French, Fruit & Nut, Batter Breads™ and Dough Cycles, add any fruits or nuts, herbs, garlic, etc. into the Dispenser NOW!
WARNING: Do not exceed 2/3 cup capacity.
NOTE: Do not pour liquids or spices into the Dispenser. Always make sure fresh fruit or vegetables are not wet. Pat dry before putting them in the Dispenser.
STEP 11
Press the START Button to begin the Kneading Cycle.
The Operation/Keep Warm Light will illuminate. The TIME remaining will begin to count down in the Display Window. CYCLE, LOAF SIZE, CRUST COLOR, and PROCESS will be shown in the Display Window.
The Breadman® Ultimate™ will begin mixing the ingredients. Then, it will begin the kneading process.
•After 5 to 10 minutes into 2nd Kneading process, check the dough ball, or stir ingredients if needed.
•During the rest process of the Batter Bread™ Cycle, use a rubber spatula to fold in any flour from around the edges of the Bread Pan.
During this process, the yeast will activate and normally the Viewing Window may begin to fog. (This will clear eventually so you can view the loaf’s progress).
Opening the Lid will not stop the kneading process. Quickly close Lid to prevent heat loss. At this time, also check dough ball and use a rubber spatula to scrape any ingredients from the sides of the Bread Pan.
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STEP 12
When your bread is finished baking the Breadman® will beep and “0:00” will appear in the Display Window. Press the STOP/RESET Button and open the Lid.
Put on oven mitts and remove the Bread Pan. Remember that the Bread Pan and your loaf are both very hot! Be careful not to place either on a tablecloth, plastic surface, or other heat-sensitive surface which may scorch or melt.
If the bread is not removed immediately after baking and if the STOP/RESET Button is not pressed, the Keep Warm controlled temperature reduction will begin. The Keep Warm Light will illuminate. The Breadman® Ultimate™ will automatically shut OFF after 60 minutes. While this will help prevent the bread from becoming soggy, for best results, remove bread immediately after the baking Cycle is complete.
NOTE: The Keep Warm phase does not apply to the following Cycles:
•Jam
•Dough
•Pizza Dough
•Bake Only
STEP 13
Turn the Bread Pan upside down and shake to release the bread.
Place the bread upright on a wire rack to cool 20 to 30 minutes before cutting. This allows the steam to escape.
When making Batter Breads™ or cake, allow the finished loaf or cake to remain in the Pan for 20 minutes on a cooling rack before removing. Using oven mitts, take a non-metal spatula and gently loosen the cake from the sides of the Pan. Turn upside down to remove. Allow to cool 15 to 30 minutes before cutting.
When the Batter Bread™ or cake has completely cooled, approximately 1 hour, store in an air tight container.
CAUTION: Be sure to remove the Kneading Paddle from the bread.
CAUTION: The Bread Pan, Kneading Paddle and bread will be very hot.
•Always unplug the Breadman® Ultimate™ Bread Maker after each use.
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USING THE 24-HOUR DELAY BAKE TIMER
You can pre-program your Breadman® Ultimate™ so that it bakes while you are at work or so that fresh bread is ready for you in the morning or the next day. Simply refer to the KNEADING AND BAKING CYCLES charts in this Instruction Manual.
Set ahead, Delay Baking does not activate in the Jam Cycle.
Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk, or other dairy products, meats, fish, etc. that may spoil.
• Although the Delay Bake Timer is an option for Batter Breads™, our experience has shown that the recipes included do not mix well when delayed. You may find a few of your recipes may work well; therefore, we have given you delay as an option.
|
To preset your Breadman® Ultimate™, follow these steps: |
|
|
1. |
Add the ingredients as usual, taking care not to let the yeast and |
|
|
liquid ingredients contact one another. |
|
2. |
If your recipe contains salt, please add salt with liquid ingredients, |
|
|
keeping it away from the yeast. |
|
3. |
Close the Breadman® Ultimate™ Lid and plug it in. |
|
4. |
Select the Cycle you want. The time needed for the selected Cycle |
|
|
appears in the Display Window. |
NOTE! |
5. |
Press the Timer Button once for each 10 minutes you want to |
|
|
add. (Use the Button to subtract 10 minutes time from the |
|
|
Timer.) The amount of time you set is shown in the Display Window. |
|
• |
For example, if it is 8 o’clock AM and you want a loaf of bread ready at |
|
|
1 o’clock PM, press the Timer Button until the display reads 5:00, |
|
|
meaning it will finish baking in five hours. This is the hour difference |
|
|
between 8 o’clock AM and 1 o’clock PM. |
|
Note: Actual baking times will not change. |
|
|
6. |
Press START to begin the Timer. The colon (:) in the time displayed |
|
|
begins to flash, letting you know the Timer is started. When the |
|
|
Display Window indicates 0:00, baking is completed. |
|
7. |
If you make an error after you’ve activated the program and want to |
|
|
start over, press and hold RESET. The Timer will clear and you can |
|
|
begin again. |
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ADVANCED BAKING TECHNIQUES: BAKE ONLY
The Bake Only Cycle offers the flexibility of both variable time and variable temperature. You can now bake a dough which was pre-made or purchased at the store, or, perhaps your recipe calls for the dough to rest in the refrigerator for an extended time.
This Cycle can be used if the crust is too light and can be especially helpful if your bread, Batter Bread™ or cake is not quite done. Check every few minutes.
Press the PROGRAM TIME/TEMPERATURE Button; using the and arrows, adjust the amount of time you need to bake, for up to 1:30 (1 hour 30 minutes or 90 minutes). Then set the temperature range from 300ºF to 375ºF. Press START to begin the baking process.
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ADVANCED BAKING TECHNIQUES: PAUSE
The Breadman® Ultimate™ bakes a traditional horizontal loaf. This feature, in combination with the PAUSE Button, allows you to be very creative with bread machine baking.
You can press PAUSE at any time, during any Cycle.
When you press PAUSE, the Bread Maker will stay “on hold” for approximately 10 minutes. You will hear a beep when the PAUSE begins. The time will flash until the Cycle is resumed.
Press the START Key and the machine will start again
at the point where it left off. If you forget to touch START, the machine will automatically reactivate after the 10 minutes have elapsed.
Touch STOP to cancel the Cycle completely and return to the Cycle
Selection Display.
Using PAUSE will let you:
•Create decorative crusts
•Make pull-apart rolls
•Create rustic Mediterranean-styled rolled bread
•Add crumble toppings to coffee cakes
•Make braided breads
Have all special ingredients ready before starting.
PAUSE allows up to approximately 10 minutes to prepare bread products.
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