Breadman TR2500BC User Manual 2

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Bring Home the Bakery

Stainless Steel Convection Bread Maker Máquina de hacer pan por convección

CustomerCare Line:

USA/Canada

1-800-231-9786

Mexico

01-800 714-2503

Accessories/Parts

(USA / Canada)

Accesorios/Partes

(EE.UU / Canadá)

1-800-738-0245

Model/Modelo ❑ TR2500BC

For online customer service and to register your product, go to

www.prodprotect.com/applica

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:

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

appliance in water or other liquid.

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

children.

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

before putting on or taking off parts.

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

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

qThe use of accessory attachments not recommended by the appliance

manufacturer may cause fire, electric shock or injury.

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

faces, including the stove.

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

oven.

qExtreme caution must be used when moving an appliance containing

hot oil or other hot liquids.

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

plug from wall outlet.

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

SAVE THESE INSTRUCTIONS

This product is for household use only.

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,

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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; in Latin America, by an authorized service center.

POWER OUTAGE 7-Minute Power Failure Back-Up

Your Stainless Steel Convection Bread Maker has a 7-minute power failure backup 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.

If you are not sure when the outage occurred, remove the dough ball from the bread pan and place in an oven-safe baking container. Allow to double in size and place in a preheated (350ºF/177ºC) oven for 30 to 45 minutes or until done. The bread will sound hollow when tapped on top of the loaf if it is done. Again, this may not always produce an acceptable loaf of bread. If the bread has already begun to bake when the outage occurs, you must begin with new ingredients.

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

Product may vary slightly from what is illustrated.

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10.

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† 1. Removable lid (Part # TR2500BC-01)

2. Lid handle

3. Viewing window

4. Automatic fruit & nut dispenser

5. Control panel

6. Steam vents (both sides)

7. Power cord

8. Baking chamber

9. Bread pan clips

10. Drive shaft † 11. Bread pan (Part # TR2500BC-02) † 12. Kneading paddle (Part # TR2500BC-03)

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

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CONTROL PANEL

Crust Control

Loaf Size

Program

Time/Temp

Extras

Pause

Save/Erase

Yes

Keep Warm

Operation

Sweet

Quick Breads

PizzaDough

Select

Start

1. Keep Warm Light

Illuminates at start of 60-minute Keep Warm cycle.

2. Operation Light

Illuminates when START button is pressed; when the bread making cycle is completed and in Keep Warm phase, the light will flash.

3. Display Window

Shows selection and timer setting

4. EXTRAS button

After you select your course, you can then push EXTRAS to activate. The breadmaker is preset to NO EXTRAS. Press the button again to cancel.

5. SELECT button

Selects bread/dough course you want. Each time the SELECT button is pressed, an arrow will indicate which course that is currently selected. For Rapid Bake, the word “RAPID” will appear in the display window.

6. PAUSE button

The 10-minute pause control can be activated only after machine has started a bread making cycle. For more details, refer to PAUSE section in this book.

7. START button

Press to start selected baking course.

8. SAVE/ERASE button

Press to save or erase changes made in PROGRAM function.

9. STOP/RESET button

Press and hold for approximately 5 seconds to clear display, reset baking course or delay bake timer setting, or to simply stop baking.

10. YES (▲) and NO (▼) buttons

Use this pair of buttons to register changes made in PROGRAM function and to set delay bake timer. Use this pair of buttons to add or subtract time displayed in the display window (see PROGRAM button).

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

Additional options can be activated using EXTRAS, PROGRAM, SAVE/ ERASE and DELAY BAKE.

11. PROGRAM button

Your bread maker has a unique 24-Hour Delay Bake Timer. You can delay bake for up to 24 hours in advance.

PROGRAM time

The PROGRAM button expands your bread maker’s standard options by giving you ﬂexibility to alter times within a particular baking program. This allows you to increase or decrease kneading, rising and baking times.

PROGRAM temperature

The PROGRAM button allows you to adjust baking temperatures using the BAKE ONLY course, for creating a personal recipe or when using a custom program.

12. LOAF SIZE button

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

13. CRUST CONTROL button

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

Note: When using Rapid bake, your crust color will be set to medium.

Note: When you press the buttons, you should hear a beep. This will let you

know you’ve pressed hard enough to make your selection.

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KNEADING AND BAKING COURSES

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

off, press and hold the STOP/RESET button for approximately 5 seconds, then unplug the unit.

Note: During all courses except Jam, an audible beep will sound to check dough ball and scrape ingredients from sides of bread pan. Refer to KNEADING AND

BAKING COURSE chart to determine when beep will sound. Note: If bread is not removed immediately after baking and STOP/RESET button

is not pressed, a controlled 60-minute Keep Warm cycle will begin (except during Quick Breads, Dough 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 small 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 breads.

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.

Low Carb Bread

Used for recipes that are lower in carbohydrates.

Gluten Free Bread

Used for gluten free recipes.

Quick Breads

Used for recipes that contain baking powder or baking soda, rather than yeast, to make bread or cake rise. Cake recipes made from scratch must be specially designed for this course. Use this course to prepare 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.

Pizza Dough

Use to prepare dough that requires less kneading and a single rise such as pizza and Focaccia dough.

Rapid Bake

Used for White, Whole Wheat, French, and Sweet courses to decrease time by approximately 1 hour. Choose recipe, then simply add amount of yeast listed for Rapid course. Bread may be shorter and denser.

Bake Only

Used if crust is too light or you wish to bake pre-made dough. Especially useful if your bread, sweet bread or cake is not quite done. Check every few minutes. Bakes for up to 2 hours from 200°F to 375°F.

Personal Recipe

Your bread maker has 5 personal recipe memory cycles. You have 5 spaces to program and save your favorite recipes. PERSONAL RECIPE lets you factor brand and type of ﬂour, quality of yeast and even climate into course times. Information is stored in PERSONAL RECIPES ﬁle and kept separate from regular courses.

Custom Program

Allows you to alter existing settings in preset programs to manually change course lengths.

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KNEADING AND BAKING COURSE CHART

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

Medium

Dark

Rapid White

Whole Wheat

Light

Medium

Dark

Light

Medium

Dark

2 lb. - 5 min 20 min 40 min

1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 35 min 2:55 1 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 30 min 2:50 2 lb. - 5 min 20 min 40 min

1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 45 min 3:05 1 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 40 min 3:00 1 lb. - 5 min 20 min 40 min

1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 55 min 3:15 2 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 50 min 3:10 2 lb. - 5 min 20 min 15 min

1.5 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 35 min 1:55 1 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 30 min 1:50 2 lb. - 5 min 20 min 15 min

1.5 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 45 min 2:05 1 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 40 min 2:00 2 lb. - 5 min 20 min 15 min

1.5 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 55 min 2:15 1 lb. - 3 min 22 min 15 min 10 sec 9 m 50 s 10 sec 29 m 50 s 50 min 2:10 2 lb. 30 min 5 min 15 min 50 min

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 2 lb. 30 min 5 min 15 min 50 min

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 2 lb. 30 min 5 min 15 min 50 min

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

10 sec 24 m 50 s 15 sec 49 m 45 s 40 min 3:00

10 sec 24 m 50 s 15 sec 49 m 45 s 50 min 3:10

10 sec 24 m 50 s 15 sec 49 m 45 s 60 min 3:20

10 sec 9 m 50 s 10 sec 29 m 50 s 40 min 2:00

10 sec 9 m 50 s 10 sec 29 m 50 s 50 min 2:10

10 sec 9 m 50 s 10 sec 29 m 50 s 60 min 2:20

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10 sec 24 m 50 s 10 sec 44 m 50 s 40 min 3:30

10 sec 24 m 50 s 10 sec 44 m 50 s 45 min 3:35

10 sec 24 m 50 s 10 sec 44 m 50 s 53 min 3:43

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

Rapid

Light Whole Wheat

Medium

Dark

French Light

Medium

Dark

Rapid

Light French

Medium

Dark

2 lb. 5 min 5 min 15 min 30 min

1.5 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 37 min 2:12 1 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 35 min 2:10

2 lb. 5 min 5 min 15 min 30 min

1.5 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 42 min 2:17 1 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 40 min 2:15

2 lb. 5 min 5 min 15 min 30 min

1.5 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 50 min 2:25 1 lb. 5 min 3 min 17 min 30 min 10 sec 39 m 50 s - - 48 min 2:23

2 lb. - 5 min 20 min 40 min

1.5 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 42 min 3:17 1 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 40 min 3:15

2 lb. - 5 min 20 min 40 min

1.5 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 52 min 3:27 1 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 50 min 3:25

2 lb. - 5 min 20 min 40 min

1.5 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 62 min 3:37 1 lb. - 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 60 min 3:35

2 lb. - 5 min 20 min 20 min

1.5 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 42 min 2:12 1 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 40 min 2:10

2 lb. - 5 min 20 min 20 min

1.5 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 52 min 2:22 1 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 50 min 2:20

2 lb. - 5 min 20 min 20 min

1.5 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 62 min 2:32 1 lb. - 3 min 22 min 20 min 8 sec 44 m 52 s - - 60 min 2:30

10 sec 39 m 50 s - - 40 min 2:15

10 sec 39 m 50 s - - 45 min 2:20

10 sec 39 m 50 s - - 53 min 2:28

10 sec 29 m 50 s 10 sec 59 m 50 s 45 min 3:20

10 sec 29 m 50 s 10 sec 59 m 50 s 55 min 3:30

10 sec 29 m 50 s 10 sec 59 m 50 s 65 min 3:40

8 sec 44 m 52 s - - 45 min 2:15

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8 sec 44 m 52 s - - 55 min 2:25

8 sec 44 m 52 s - - 65 min 2:35

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

Sweet Light

Medium

Dark

Rapid Sweet

Low Carb Gluten

Free Jam Dough

Pizza Dough

Bake Only

Light

Medium

Dark

2 lb. - 5 min 20 min 40 min

1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 52 min 3:12 1 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 50 min 3:10

2 lb. - 5 min 20 min 40 min

1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 62 min 3:22 1 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 60 min 3:20

2 lb. - 5 min 20 min 40 min

1.5 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 72 min 3:32 1 lb. - 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 70 min 3:30

2 lb. - 5 min 20 min 25 min

1.5 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 52 min 2:37 1 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 50 min 2:35 2 lb. - 5 min 20 min 25 min

1.5 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 62 min 2:47 1 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 60 min 2:45 2 lb. - 5 min 20 min 25 min

1.5 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 72 min 2:57 1 lb. - 3 min 22 min 25 min 10 sec 54 m 50 s - - 70 min 2:55

30 min 3 min 25 min 80 min

- 3 min 10 min 14 min

15 min - - -

2 lb. - 3 min 27 min 60 min

1.5 lb. - 3 min 24 min 60 min - - - - - 1:27 1 lb. - 3 min 21 min 60 min - - - - - 1:24

- 3 min 22 min 30 min

2 lb. - - - -

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

*Jam Course has a rest period for 15 minutes before kneading begins. No movement occurs in the Bread Pan.

10 sec 24 m 50 s 5 sec 49 m 55 s 55 min 3:15

10 sec 24 m 50 s 5 sec 49 m 55 s 65 min 3:25

10 sec 24 m 50 s 5 sec 49 m 55 s 75 min 3:35

10 sec 54 m 50 s - - 55 min 2:40

10 sec 54 m 50 s - - 65 min 2:50

10 sec 54 m 50 s - - 75 min 3:00

15 sec 31 sec 4 sec 46 sec 55 min 4:30

- - - - 52 min 1:19

- - - - 50 min 1:05

- - - - - 1:30

ENGLISH

- - - - - 0:55

- - - - 120 min 2:00

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

Quick Breads

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

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

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 with will produce loaves with better volume and structure. Bread flour should be used for all baking 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 blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and hulled millet. It is used primarily to enhance flavor and texture of bread.

2 min 1 min 2 min 69 min 1:20

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Vital Wheat Gluten

Whole Wheat Flour

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.

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.

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 active dry 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 settings for White, French, Whole Wheat and Sweet decrease time for making your favorite bread by approximately 1 hour. Choose recipe, then add an additional ½ tsp. of active dry or quick-acting yeast to the recipe. The bread may be shorter and denser.

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.

ENGLISH

Baking Powder

Baking Soda

Eggs

Fats

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 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.

Liquids

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

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

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.

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.

How to Use

This product is for household use only.

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

GETTING STARTED

• Remove packing materials and any stickers.

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

• Place bread maker on dry, stable surface away from heat and areas where cooking grease or water may splatter on unit. Do not place near edge of countertop. If placing beneath cabinets, make sure there is enough room to open the lid without interference.

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

• Before first use, operate on Rapid White Course program without adding ingredients to burn off manufacturing oils. (Follow instructions in USING YOUR BREAD MAKER.)

Note: During first use, bread maker may smoke and/or emit an odor from mineral oils used in manufacturing. This is normal.

MAXIMUM INGREDIENT AMOUNTS

• Bread courses: approximately 4 cups

• Quick breads and prepackaged cake mixes: 4 cups

• Dough courses: 4²/³ cups

• Jam: 3 cups of fruit

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

BEFORE inserting the bread pan into baking chamber in the order listed.

• When inserting bread pan into bread maker, make sure to set firmly in place.

Removing bread pan

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

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

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

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CHECKING DOUGH CONSISTENCY

Although your bread maker will mix, knead and bake bread automatically, when baking bread from scratch, it is recommended that you learn to recognize condition of your dough. The ratio of flour to liquid is the most critical factor in any bread recipe, yet the most easily remedied. After 5 to 8 minutes in Knead 2, open bread maker to check consistency of dough. Dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is too dry, add ½ – 1 tsp. of liquid at a time. If it is too wet, add ½ – 1 tbsp. of flour at a time.

USING YOUR BREAD MAKER Note: Depending on the course or recipe used, some steps may not apply or

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

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

up and out using the handle (B).

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

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

3. Place ingredients into the bread pan.

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

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

Yeast

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

Important: Indentation for yeast is important, especially

Dry

when using the delay bake timer. It keeps yeast away from the wet ingredients until the kneading process

Liquid

begins. (Liquid ingredients will prematurely activate the yeast.)

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

6. Close the lid. Plug into standard electrical outlet. Bread maker will beep and three zeros will flash in display window.

7. Press SELECT to choose desired course

(F1). The operation light will illuminate. Each time SELECT is pressed, unit and

Keep Warm

Operation

display will move to next course.

Note: As the SELECT button is pressed, the Rapid course setting will follow the regular course setting for White, Whole Wheat, French

Sweet

and Sweet. The word RAPID will appear on the digital display.

Quick Breads

8. Press CRUST CONTROL to choose crust

color (F2). Bread maker is preset for

PizzaDough

medium crust.

Note: CRUST CONTROL will not be activated





Crust Control

Loaf Size

Program

Time/Temp

Extras

Pause

Save/Erase

Select



Start

Yes

for the following courses:

• Jam



• Dough

• Pizza Dough

• Bake Only



• Rapid

9. Press LOAF SIZE to select loaf size (F3).

Bread maker is preset to 2 lb.

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

• Sweet

• Jam

• Pizza Dough Note: Although breadmaker is capable of making 1.0 lb. loaves, we

recommend baking 1.5 and 2.0 lb recipes for more uniform loaves of bread. This is especially true for breads that contain whole grains or other special ingredients such as sunflower or sesame seeds.

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

Dispenser. Press EXTRAS (F4).

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

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

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11. Press START to begin kneading cycle (F5). The operation light will illuminate.

The time remaining will begin to count down in display window. COURSE, LOAF SIZE, CRUST CONTROL and bread making cycle will be shown in display window.

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

12. When your bread is finished baking, bread maker will beep and “0:00” will appear in display window. Press STOP/RESET and open lid. Using oven mitts, remove bread pan (G).

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

Note: If bread is not removed immediately after baking and STOP/RESET is not

pressed, the Keep Warm cycle will begin. Operation light will turn off and Keep Warm light will illuminate. Bread maker will automatically turn off after 60 minutes. For best results, remove bread immediately after baking.

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

• Jam

• Dough

• Pizza Dough

• Bake Only

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

Caution: Be sure to remove kneading paddle from the bread before serving.

Caution: Bread pan, kneading paddle and bread will be very hot.

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

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

SLICING AND STORING BREAD

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

Store unused bread, tightly sealed (sealable plastic bags or plastic containers work well) at room temperature for up to 3 days. For longer storage, (up to 1 month) place bread in sealed container in freezer. Since homemade bread has no preservatives, it tends to dry out and become stale faster. Leftover or slightly hardened bread may be cut into ½-inch or 1-inch cubes and used in recipes to make croutons, bread pudding or stuffing.

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

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

To preset your bread maker, follow these steps:

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

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

2. Close bread maker lid and plug it in.

3. Press SELECT to choose course. Time needed for selected course appears in display window.

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

• To fast forward time, continually press ▲.

• To fast reverse, continually press ▼.

• For example, if it is 8:00 AM and you want bread ready at 1:00 PM,

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

Note: Actual baking times will not change.

5. Press LOAF SIZE to choose loaf size, press CRUST CONTROL to choose crust color, press EXTRAS if you are adding extras, then press START to begin timer. The colon (:) in time display begins to flash, letting you know timer is started. When your bread is finished baking, bread maker will beep and “0:00” will appear in display window. Press STOP and open lid.

6. If you make an error after you’ve activated program and want to start over, press and hold STOP/RESET for approximately 5 seconds. Timer will clear and you can begin again.

BAKE ONLY

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

1. Press the PROGRAM button.

2. Using the ▲ and ▼ arrows, set temperature from 200°F – 375°F.

3. Adjust the amount of time you need up to 2 hours.

4. Press START to begin baking.

PAUSE

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

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

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Press and hold STOP/RESET to cancel course completely and return to the course selection display.

Use PAUSE to:

• Create decorative crusts

• Make pull-apart rolls

• Make braided breads

• Create rustic Mediterranean-style rolled bread

• Add crumbled toppings to coffee cakes

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

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

ADVANCED BAKING TECHNIQUES Decorative Crusts

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

2. Leave bread pan in bread maker.

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

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

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

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

Pull-Apart Rolls

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

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

3. Remove dough and kneading paddle from bread pan.

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

5. Roll each piece into a round ball and arrange a single layer in the bread pan.

6. Carefully brush this layer with egg wash and sprinkle with spices.

7. Repeat layering and brushing with the remainder of the dough.

8. Return bread pan to bread maker and press START.

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

Braided Breads

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

PAUSE.

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

3. Remove dough and kneading paddle from bread pan.

4. Divide dough into 3 equal pieces.

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

6. Place ropes on flat surface, side-by-side.

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

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

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

10. Return bread pan to bread maker and press START.

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

rustic bread using a French bread recipe.

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

2. Remove bread pan from bread maker and close lid.

3. Remove dough and kneading paddle from bread pan.

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

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

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

7. Tuck ends under and place in bread pan.

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

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

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

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

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

Adding Crumbled Toppings to Coffee Cakes Note: Works best with Quick Bread recipes

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

2. Remove bread pan from bread maker and close lid.

3. Remove kneading paddle from batter.

4. Top batter with desired crumb topping.

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

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

Special Glazes for Yeast Breads

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

• Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush

generously over dough – being careful not to touch the sides of the bread pan – prior to baking.

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• 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 confectioner’s sugar with 1 to 2

tablespoons of milk until smooth. Drizzle glaze over raisin bread or sweet breads when they are almost cool.

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

PERSONAL RECIPES

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

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

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

Personal Recipes.

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

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

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

YES or NO 12th press: Temperature Note: To skip a cycle, press the arrows until you reach zero (0), then press

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

3. Press PROGRAM a final time. The word SAVE will flash on the display.

4. Select YES or NO. Selecting YES will save your changes. If you select NO, the

personal recipe course will proceed as programmed, but will revert back to

the previously saved times at the end of baking.

Note: You can use the Delay Bake Timer when running personal recipe

programs. Simply use the ▲/▼ arrows to set the time difference and press START.

CUSTOM PROGRAMS

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

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

To manually change a preprogrammed course, follow these steps:

1. Press SELECT until you reach desired course setting, such as White.

2. Press PROGRAM; a beep will sound and “CUSTOM PROGRAM” will appear on the display in the upper left corner.

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

4. When you are ﬁnished, a ﬁnal beep will sound, indicating your Custom Program changes have been made.

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

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

2. Press SAVE/RESET.

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

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

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

Note: For White, Rapid White, Whole Wheat, Rapid Whole Wheat, French, Rapid French, Sweet, Rapid Sweet courses, following the instructions in USING YOUR BREAD MAKER

WHITE BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Water (80°F/27°C) ¾ cup + 1 tbsp. 1 cup 1½ cups Oil or butter 1 tbsp. 2 tbsp. 2½ tbsp. Sugar 1½ tbsp. 2 tbsp. ¼ cup Dry milk solids 1 tbsp. 1½ tbsp. 2 tbsp. Bread ﬂour 2¼ cups 3 cups 4 cups Salt 1 tsp 1.5 tsp 2 tsp Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.

Select White Course

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

WHITE SOURDOUGH STARTER

Ingredients Amount

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

In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand 5 minutes, then add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day. Starter will “rise and fall” during fermentation period and become thinner as it stands. Sitting temperature of 80°F/27°C is best for sour flavor to develop. When starter is developed, it is bubbly and may have yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later; cover loosely.

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

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

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WHITE SOURDOUGH BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

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

Starter (see above recipe)

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

Course

Select Rapid White Course

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

¾ cup 1 cup 1¼ cup

CORNBREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Eggs, large; room temperature

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

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

1 1 2

Oil or butter 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk solids 1 tbsp. 2 tbsp. 2½ tbsp. Bread ﬂour 2 cups 3 cups 4 cups Cornmeal ¼ cup Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.

Select White Course

Select Rapid White Course

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

/3 cup ½ cup

FAT-FREE WHITE BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Water (80°F/27°C) ¾ cup + 1 tbsp. 1 cup + 3 tbsp. 1½ cups Applesauce 1 tbsp. 2 tbsp. 3 tbsp. Sugar 1½ tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk solids 1 tbsp. 1½ tbsp. 2 tbsp. Bread ﬂour 2¼ cups 3 cups 4 cups Cornmeal ¼ cup Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.

Select White Course

Select Rapid White Course

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

/3 cup ½ cup

EGG BREAD

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Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Eggs, large; room temperature

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

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

Bread ﬂour

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

Select White Course

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

1 2 2

¾ cup + 1

tbsp.

2 cups + 2

tbsp.

1 cup + 1

tbsp.

3 cups 4 cups

1¹/³ cups

HONEY GRANOLA BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Water (80°F/27°C) ¾ cup + 3

1 cup + 3 tbsp. 1½ cups

tbsp. Oil or butter 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk solids 2 tbsp. 2½ tbsp. 3 tbsp. Bread ﬂour 2 cups 3 cups 4 cups Granola cereal

cup ¾ cup 1 cup

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

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

POTATO BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Eggs, large; room temperature

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

Oil or butter 1 tbsp. 2 tbsp. 3 tbsp. Sugar 4 tsp. 2 tbsp. 3 tbsp. Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk solids 2 tbsp. 3 tbsp. ¼ cup White pepper Instant potato buds ¼ cup Green onion tops,

chopped Bread ﬂour 2 cups 3 cups 4 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.

Select White Course

Select Rapid White Course

¾ cup + 2 tbsp. 1¼ cups 1½ cups

1 2 2

/8 tsp. ¼ tsp. ¼ tsp.

/3 cup ½ cup

1 tbsp. 1½ tbsp. 2 tbsp.

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

WHOLE GRAIN BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Water (80°F/27°C) ¼ cup

/3 cup ½ cup

Cultured buttermilk (80°F/27°C)

Oil or butter 2 tsp. 1 tbsp. 1 tbsp. + 1 tsp. Molasses 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Baking soda ¾ tsp. 1 tsp. 1½ tsp. Oat bran cereal,

uncooked Cornmeal 3 tbsp. ¼ cup Rye ﬂour 3 tbsp. ¼ cup Buckwheat ﬂour 3 tbsp. ¼ cup Whole wheat ﬂour Bread ﬂour 11/3 cups 2 cups 3 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.

Select White Course

Select Rapid White Course

/3 cup 1 cup 11/3 cups

/3 cup

3 tbsp. ¼ cup

/3 cup ½ cup

/3 cup

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

CRUNCHY CRACKED WHEAT BREAD

Note: This recipe requires a few quick preparation instructions.

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

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

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Cracked wheat ½ cup ¾ cup 1 cup Water, boiling 1 cup 1½ cups 1¾ cups Oil or butter 1½ tbsp. 2 tbsp. 3 tbsp. Sugar 4 tsp. 2 tbsp. 3 tbsp. Salt 1 tsp. 1½ tsp. 2½ tsp. Bread ﬂour 2 cups 3 cups 4 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select White Course

Select Rapid White Course

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

SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD

Ingredients 1½ lb. 2.0 lb.

Eggs, large; room temperature

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

Oil or butter 2 tbsp. 3 tbsp. Molasses 1 tbsp. 2 tbsp. Sugar 1 tbsp. 2 tbsp. Salt 1½ tsp. 2 tsp. Bread ﬂour 2½ cups 3 cups Whole wheat ﬂour ½ cup 1 cup Sesame seeds 2 tbsp. 2½ tbsp. Cumin seeds ¼ tsp. ¼ tsp. Sunﬂower seeds

(kernels) Active dry yeast 2 tsp. 2¼ tsp. Select Whole Wheat

Course

1 1

1 cup + 2 tbsp. 1¼ cups

1½ tbsp. 2 tbsp.

Select Rapid Whole Wheat Course

Active dry yeast 2½ tsp. 2¾ tsp.

WHOLE WHEAT BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Egg whites 1 1 1

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

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

Course

Select Rapid Whole Wheat Course

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

1 cup

1 cup + 3

tbsp.

1½ cups

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WHITE WHEAT BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Water (80°F/27°C) ¾ cup 1 cup + 2 tbsp. 1¼ cups + 2

tbsp. Oil or butter 1 tbsp. 1½ tbsp. 2 tbsp. Sugar 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk solids 1 tbsp. 1½ tbsp. 2 tbsp. Bread ﬂour 1¾ cups 2 Whole wheat ﬂour ¼ cup Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Add to dispenser (press EXTRAS before pressing START to begin baking):

/3 cups 3½ cups

/3 cup ½ cup

Sunﬂower seeds

2 tbsp. 3 tbsp. ¼ cup

(kernels) Select Whole Wheat Course

Select Rapid Whole Wheat Course

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

CARAWAY RYE BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Eggs, large; room temperature

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

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

Course

Select Rapid Whole Wheat Course

1 1 2

¾ cup 1 cup + 1 tbsp. 11/3 cups

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

ONION RYE BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Eggs, large; room temperature

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

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

Course

Select Rapid Whole Wheat Courset

¾ cup + 2 tbsp.

1 1 2

1 cup + 3

tbsp.

11/3 cups + 2 tbsp.

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

SEVEN GRAIN BREAD

Ingredients 1½ lb. 2.0 lb.

Eggs, large; room temperature

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

Oil or butter 2 tbsp. 3 tbsp. Honey 2 tsp. 1 tbsp. Salt 1½ tsp. 2 tsp. Whole wheat ﬂour 1½ cups 2 cups Bread ﬂour ½ cup 1 cup Brown rice ﬂour ¼ cup ¹/³ cup Spelt ﬂour ¼ cup ¹/³ cup Buckwheat ﬂour ¼ cup ¹/³ cup Rye ﬂour ¼ cup ¹/³ cup Oatmeal ¼ cup ¹/³ cup Cornmeal 2 tbsp. ¼ cup Gluten 3 tbsp. ¼ cup Active dry yeast 2 tsp. 2¼ tsp.

1 1

1 cup + 2 tbsp. 1½ cups

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Select Whole Wheat Course

Select Rapid Whole Wheat Course

Active dry yeast 2½ tsp. 2¾ tsp.

TWO CHEESE BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Eggs, large; room temperature

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

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

Grated cheddar cheese

Grated Parmesan cheese

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

Course

1 1 1

¾ cup 1 cup 1¼ cups

/3 cup 1 cup 11/3 cups

2 tbsp. 3 tbsp. ¼ cup

Select Rapid Whole Wheat Course

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

PUMPERNICKEL BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Eggs, large; room temperature

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

Oil or butter 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk or butter 1 tbsp. 2 tbsp. 3 tbsp. Bread ﬂour 1 cup 1½ cups 2 cups Whole wheat ﬂour ½ cup ¾ cup 1 cup Rye ﬂour ½ cup Caraway seeds 1 tbsp. 2 tbsp. 3 tbsp. Instant coffee

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

Course

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

1 1 2

/3 cup 1 cup

1 tsp. 2 tsp. 1 tbsp.

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Select Rapid Whole Wheat Course

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

HEARTY NUT BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Water (80°F/27°C) 1 cup 1¼ cups

1 cup + 7

tbsp. Oil or butter 2 tsp. 1 tbsp. 1½ tbsp. Molasses 3 tbsp. ¼ cup

/3 cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry oatmeal, quick or

regular Whole wheat ﬂour Bread ﬂour 1 Walnuts, chopped

/3 cup ½ cup

/3 cup 1 cup 1

/3 cups 2 cups 22/3 cups

/3 cup ¾ cup 1 cup

/3 cup

/3 cups

Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Select Whole Wheat

Course

Select Rapid Whole Wheat Course

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

FRENCH BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

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

Select Rapid French Course

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

ITALIAN HERB BREAD

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Ingredients 1.0 lb. 1½ lb. 2.0 lb.

Water (80°F/27°C)

Oil 1½ tbsp. 2 tbsp. 3 tbsp. Sugar 1 tbsp. 2 tbsp. 3 tbsp. Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk solids 1 tbsp. 2 tbsp. 3 tbsp. Bread ﬂour 2¼ cups 3 cups 4 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.

Select French Course

Select Rapid French Course

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

¾ cup + 2

tbsp.

1 cup + 1 tbsp.

1¼ cups + 2 tbsp.

CINNAMON RAISIN BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

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

ﬁrmly packed Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk solids 1 tbsp. 1½ tbsp. 2 tbsp. Cinnamon 1 tsp. 2 tsp. 1 tbsp. Bread ﬂour 2¼ cups 3 cups 4 cups Walnuts, chopped Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.

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

Raisins Select Sweet

Course

Select Rapid Sweet Course

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

1½ tbsp. 2½ tbsp. 3 tbsp.

/3 cup ½ cup

/3 cup

DRIED FRUIT BREAD

Ingredients 1.0 lb. 1½ lb. 2.0 lb.

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

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

Dried fruit Select Sweet Course

Select Rapid Sweet Course

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

/3 cup ½ cup

/3 cup

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

Ingredients 1½ lb.

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

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

Raisins ½ cup

Select Sweet Course

Select Rapid Sweet

Active dry yeast 2½ tsp.

QUICK BREADS Important: Removing the kneading paddle on the Quick Breads course

before the start of the Bake cycle will help prevent tearing your cake/loaf when it is removed from pan after baking.

Note: Quick breads course can be used to mix and bake a prepackaged cake

mix or quick bread, in addition to making regular recipes.

Course Tips for Best Results

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

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

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

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

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SWEET CORNBREAD

Ingredients

Eggs, large, at room temperature 2

Milk (80°F/27°C) 1 cup

Butter, melted ¼ cup

Sugar ¾ cup

Salt 1 tsp.

All-purpose ﬂour 2 cups

Cornmeal 1 cup

Double acting baking powder 1 tbsp.

Select Quick Breads course

1 loaf

PINEAPPLE COCONUT POUND CAKE

Ingredients 1 cake

Eggs, large, at room temperature 2

Crushed pineapple, undrained 1 cup

Butter, softened ¼ cup

Sugar ¾ cup

Salt ½ tsp.

Coconut, grated ½ cup

All-purpose ﬂour 2 cups

Double acting baking powder 1 tbsp.

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

Coconut, grated ½ cup

Select Quick Breads course

CHEDDAR LOAF BREAD

Ingredients 1 loaf

Eggs, large, at room temperature 3

Crushed pineapple, undrained 1 cup

Shortening, room temp. ½ cup

Cheddar cheese, shredded 1 cup

Sugar ½ cup

Salt ¾ tsp.

All-purpose ﬂour 2 cups

Double acting baking powder 1 tbsp.

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

Pecans, chopped ½ cup

Select Quick Breads course

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BANANA NUT CAKE

Ingredients

Whole eggs, large, at room temperature 2

Egg whites, at room temperature 2

Sour milk ¹/³ cup

Banana, mashed 1½ cups

Oil or butter 6 tbsp.

Sugar 1 cup

Salt ¾ tsp.

Cream of tartar 1½ tsp.

All-purpose ﬂour 2 cups

Baking soda ¾ tsp.

Double acting baking powder 2 tsp.

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

1 loaf

Nuts, chopped ¾ cup

Select Quick Breads course

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

For all low carb recipes, use the Low Carb Course selection. Your bread maker is preset to medium crust color and a 2 lb. (908 g) loaf size; these cannot be changed on the Low Carb Course setting.

Important: Use exact ingredients listed in recipe; do not substitute! You may only substitute quick or rapid yeast for active dry yeast as given in the YEAST CONVERSION table on page 18.

LOW CARB WHITE BREAD

Ingredients 2 lb.

Water (80°F/27°C) 1½ cups

Canola oil 3 tbsp.

Lemon juice 2 tsp.

Liquid lecithin 1 tbsp.

Butter, cold and cut in small pieces ¼ cup

Eggs, large, at room temperature 2

Salt 2 tsp.

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Psyllium husks 3 tbsp.

Dry oatmeal, instant or regular 3 tbsp.

Nutritional yeast ﬂakes 3 tbsp.

Oat bran ¾ cup

Splenda® ¼ cup

Rice bran ¼ cup

Vital wheat gluten 1 cup

Bread ﬂour 2 cups

Active dry yeast 6 tsp.

Select Low Carb Course

Yield: 28 slices

Nutritional Analysis*

Calories / slice 106 Calories from fat 45 Total fat 5 g Cholesterol 20 mg Sodium 187 mg Potassium 90 mg Carbohydrates 15 Dietary fiber 3 g Sugar 0.4 g Protein 5 g Vit A 85 iu Calcium 10 mg Iron 1 mg

*Calories & nutritional information based on serving sizes listed in recipe.

LOW CARB CINNAMON RAISIN BREAD

Ingredients 2 lb.

Water (80°F/27°C) 2 cups

Canola oil 3 tbsp.

Liquid lecithin 1 tbsp.

Salt 1 tbsp.

Splenda® ¹/³ cup

Oat bran ¾ cup

Ground almonds ¾ cup

Vanilla-ﬂavored whey protein powder 1 cup

Vital wheat gluten 2¾ cups

Ingredients 2 lb.

Cinnamon 1 tbsp.

Active dry yeast 6 tsp.

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

Raisins ¹/³ cup

Select Low Carb Course

Yield: 28 slices

Nutritional Analysis*

Calories / slice 77 Calories from fat 36 Total fat 4 g Cholesterol 4 mg Sodium 268 mg Potassium 146 mg Carbohydrates 10

Dietary fiber 2 g Sugar 2 g Protein 10 g Vit A 1 iu

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Calcium 19 mg Iron 1 mg

*Calories & nutritional information based on serving sizes listed in recipe.

LOW CARB SWEET BREADS

Note: Use the Quick Breads course and Light CRUST CONTROL for low carb

quick breads.

LOW CARB CHOCOLATE CAKE

Ingredients 1 cake

Butter, melted 6 tbsp.

Sour cream, room temperature ½ cup

Eggs, large, at room temperature 6

Cocoa powder ¼ cup

Splenda® 3 tbsp.

Soy ﬂour ¾ cup

Select Quick Course and LIGHT crust color.

Yield: 9 pieces

Nutritional Analysis*

Calories / slice 182 Calories from fat 144 Total fat 9 g Cholesterol 171 mg Sodium 222 mg Potassium 280 mg Carbohydrates 5 Dietary fiber 1 g Sugar 2 g Protein 8 g Vit A 510 iu Calcium 92 mg Iron 1 mg

*Calories & nutritional information based on serving sizes listed in recipe.

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

The Gluten Free course on your bread maker allows you to prepare fresh bread for a gluten-free diet or for bread lovers that have special dietary needs. Your bread maker is preset to medium crust color and a 1.5 lb. (680 g) loaf size; these cannot be changed on the Gluten Free course setting.

Important: Use exact ingredients listed in recipe; do not substitute! You may only substitute quick or rapid yeast for active dry yeast as given in the YEAST CONVERSION table.

Note: For all Gluten Free recipes, we used Red Star Quick Rise™ Yeast.

GLUTEN FREE COUNTRY WHITE BREAD

Ingredients 1.5 lb.

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Water (110 – 115 °F / 43 – 46 °C)

Extra large eggs 3

Oil 3 tbsp.

Cider vinegar 1 tsp.

Sugar 3 tbsp.

Salt 1½ tsp.

Dry milk ½ cup

White rice ﬂour 2 cups

Potato starch ﬂour 1¼ cups

Soy ﬂour 1/3 cup

Tapioca ﬂour ½ cup

Xanthan gum 1 tbsp.

Red Star Quick Rise™ Yeast 4½ tsp.

1¹/³ cups

Select Gluten Free Course

GLUTEN FREE PUMPERNICKEL BREAD

Ingredients 1.5 lb.

Water (110 – 115 °F / 43 – 46 °C)

Extra large eggs 3

Oil 3 tbsp.

Cider vinegar 1 tsp.

Molasses 3 tbsp.

Salt 1½ tsp.

Dry milk ½ cup

Brown rice ﬂour 2 cups

Potato starch ﬂour ½ cup

Tapioca ﬂour ½ cup

Cocoa powder 1 tbsp.

Xanthan gum 1 tbsp.

Caraway seeds 1 tbsp.

1 cup

Red Star Quick Rise™ Yeast 4½ tsp.

Select Gluten Free Course

BREAD / PIZZA DOUGH COURSES Dough Course Hints for Best Results

• If using delay bake timer, make sure yeast is on top of ﬂour, away from liquids.

Important: Never allow dough to remain in bread maker after course is complete; it may over rise and damage machine.

• Rising times for dough after it is shaped and placed in baking pan will vary due to recipe, temperature and humidity level of your kitchen. Optimum temperature of room for rising is 80°– 85°F/27°– 29°C. Rising is most essential feature in bread making.

• Breadmaker allows dough to have ﬁrst rise or fermentation before dough is removed. Fermentation conditions gluten, (becoming pliable and elastic with a soft, smooth quality) develops ﬂavor and leavens product.

• Sometimes a double rising is beneﬁcial especially for whole grain or 100% whole wheat bread. Let dough rise once in breadmaker. Remove from breadmaker, punch down, let rise again, punch down and let rest 10 minutes. Resting allows gluten to relax and makes handling easier. Shape as desired and allow to rise until doubled in volume. If only 1 rise is desired, remove from breadmaker, let rest, shape and rise as above.

Baker’s Hint:

• Dough has doubled in volume when an indentation remains after tip of a ﬁnger is pressed lightly and quickly into dough. If indentation springs back, cover and let rise a few more minutes and check again.

MAKING DOUGHS: CRUST TREATMENTS Important: For use only with the Dough Courses

• Always allow optimum rising of shaped dough.

• Use pastry brush to apply glaze.

• Bake as directed.

Egg Yolk Glaze

For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water or milk.

Egg White Glaze

For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water.

Lightly Floured

Sprinkle enough ﬂour onto work area so dough can be handled without sticking.

Shaped Rolls: Cloverleaf Rolls

Shape into ½-inch balls. Place 3 balls in each mufﬁn tin and let rise until doubled in size.

Crisscross Rolls

Shape into balls, setting 2 aside. Combine balls and roll into a ⅛-inch thick square. Cut strips ¹/

8-inch wide and 2-inches long. Place 1 strip across top of

each ball. Repeat process, placing second strip in opposite direction across top of each ball.

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Traditional Rolls

Shape into balls. For “pull apart” rolls, place dough balls with sides touching. For “individual” rolls place dough balls 2-inches apart.

DOUGH COURSE RECIPES...AS EASY AS 1-2-3 DINNER ROLL DOUGH

Ingredients 1 lb.

Eggs, large, at room

12 rolls

1 1 1

1.5 lb.

18 rolls

24 rolls

temperature

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

¾ cup ¾ cup + 1

tbsp.

/3 cups

Oil 2 tbsp. 3 tbsp. ¼ cup

Sugar 2 tbsp. 3 tbsp. ¼ cup

Salt 1 tsp. 1½ tsp. 2 tsp.

Bread ﬂour 2 cups 3¼ cups 4 cups

Active dry yeast 1½ tsp. 2 tsp 2¼ tsp.

Select Dough Course

Method:

1. Place on lightly floured surface. Divide into pieces and shape.

2. Place on greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled in size.

3. Bake at 350ºF/177ºC for 15 to 25 minutes, or until done.

2 lb.

WHEAT DINNER ROLL DOUGH

Ingredients 1 lb.

9 rolls

Water (80°F/27°C) ¾ cup 1½ cups

Oil 1 tbsp. 2 tbsp.

Brown sugar 2 tbsp. ¼ cup

Salt 1 tsp. 2 tsp.

Bread ﬂour 1¼ cups 2½ cups

Whole wheat ﬂour 1 cup 2 cups

Active dry yeast 2 tsp. 2¼ tsp.

Select Dough Course

Method:

1. Place on lightly floured surface. Divide into pieces and shape.

2. Place on greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled in size.

3. Bake at 350ºF/177ºC for 25 – 30 minutes, or until golden brown.

2 lb.

18 rolls

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CHEEZY GARLIC ROLL DOUGH

Ingredients

Eggs, large, at room temp. 1 1

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

Oil 2 tbsp. 3 tbsp.

Sugar 1/3 cup ½ cup

Salt 1½ tsp. 2 tsp.

Dry milk 1 tbsp. 2 tbsp.

Bread ﬂour 3½ cups 4½ cups

Active dry yeast 2 tsp. 2¼ tsp.

Select Dough Course

Topping:

1.5 lb.

18 rolls

1 cup 1¹/³ cups

24 rolls

2 lb.

Parmesan cheese, grated ½ cup ²/³ cup

Garlic, ﬁnely minced 1½ tbsp. 2 tbsp.

Butter, melted 3 tbsp. ¼ cup

Method:

1. Place on lightly floured surface. Divide into pieces and shape.

2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture. Place in greased 9” x 13” baking dish. Cover and let rise in warm place for 45 minutes or until doubled in size.

3. Bake at 325ºF/163ºC for 35 to 40 minutes, or until done.

STICKY BREAKFAST BUN DOUGH

Ingredients 1.5 lb.

Eggs, large, at room temp. 1

Plus enough water (80°F/27°C) to equal 1¼ cups

Oil 3½ tsp.

Sugar ¹/³ cup

Salt 1½ tsp.

Bread ﬂour 3½ cups

Active dry yeast 2 tsp.

Select Dough Course

Filling:

12 rolls

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Butter, softened ½ cup

Sugar ¹/³ cup

Cinnamon 1 tbsp.

Pecans, chopped ½ cup

Topping:

Butter, melted ¾ cup

Brown sugar ¾ cup

Ingredients 1.5 lb.

12 rolls

Pecan halves (optional) 1 cup

Method:

1. Place on lightly floured surface, roll dough into 12” x 16” rectangle and spread with butter. Combine remaining filling ingredients and sprinkle over dough. Roll up tightly, jelly-roll style, starting with longest side and cut into 1” slices.

2. Combine topping mixture and spread into a 13” x 9” baking dish. If you are using optional pecan halves, line bottom of the pan. Place slices on mixture and let rise in a warm place for 30 minutes or until doubled in size.

3. Bake at 350ºF/177ºC for 35 minutes, or until done. Use oven mitts to carefully invert onto a heat-proof tray; syrup will be very hot.

FRENCH BREAD DOUGH

Ingredients 1.5 lb.

1 loaf

Water (80°F/27°C) 1¼ cups

Sugar 1 tbsp.

Salt 1½ tsp.

Bread ﬂour 3½ cups

Active dry yeast 2 tsp.

Select Dough Course

Glaze:

Water 2 tbsp.

Salt ½ tsp.

Method 1: Place on lightly floured surface. Roll into large rectangle. Starting

with the longest side, roll up tightly, pressing seams to seal and tapering each end.

Method 2: Place loaf on greased baking sheet, cover and let rise in a warm place 40 minutes or until doubled in size.

Method 3: With knife, cut 3 diagonal slashes across top of loaf. Combine glaze ingredients and brush generously. Bake at 400ºF/205ºC for 20 – 25 minutes until golden brown.

Variations: French Onion Bread: Add ¼ cup dehydrated onion to dough and shape

according Method 1 described above. French Loaf: Shape dough into 1 large round ball. Continue Methods 2 and

3 above. French Roll: Shape or divide into 12 pieces. Roll each into ovals, pinch

together ends of each roll and taper slightly. Place rolls on greased baking sheet; cover and let rise in warm place 25 – 30 minutes or until doubled in size. Bake at 400ºF/205ºC for 15 – 20 minutes or until golden brown.

French Twists: Shape or divide into 18 equal pieces. Roll into 14-inch long ropes. Fold each rope in half and twist, starting at fold. Place on greased baking sheet and brush with ¹/³ cup melted butter. Cover and let rise in a warm place 25 – 30 minutes or until doubled in size. Brush with glaze and bake at 400ºF/205ºC for 12 – 15 minutes or until golden brown.

Tip: If desired, brush with glaze and sprinkle loaves or rolls before baking with 1 of following: sesame seeds, poppy seeds, caraway seeds or cracked wheat.

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CHALLAH BREAD DOUGH

Ingredients

Eggs, large, at room temp. 1 1

Plus enough water (80°F/27°C) to equal ¾ cup 1 cup + 1 tbsp.

Oil 2 tbsp. 3 tbsp.

Sugar 1½ tbsp. 2 tbsp.

Salt 1 tsp. 1½ tsp.

Bread ﬂour 2 cups 3¼ cups

Active dry yeast 1½ tsp. 2 tsp.

Select Dough Course

Glaze:

Egg yolk, beaten 1 1

1 lb.

Regular

1.5 lb. Large

Water 1 tbsp. 1 tbsp.

Topping:

Poppy seeds 1 tsp. 1 tbsp.

Method:

1. Place dough on lightly floured surface. Divide into thirds, making 3 (10-inch regular, 13-inch large) ropes with tapered ends. Pinch ropes together at 1 end, braid together. Pinch together at other end and secure braid.

2. Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 45 minutes or until doubled in size.

3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds. Bake at 375ºF/190ºC for 25 minutes or until done.

BAGEL DOUGH

Ingredients

Water (80°F/27°C) 1 cup

Sugar 1½ tbsp.

Salt 1½ tsp.

Bread ﬂour 3 cups

Active dry yeast 2 tsp.

Select Dough Course

Glaze:

Egg, beaten 1

Toppings (optional) Sesame seeds, poppy

seeds, cracked wheat, dry cereal or dehydrated onions

Method:

1. Place on lightly floured surface. Divide into pieces. Roll each in smooth ball, making hole in center of each with thumbs. Gently pull to make 1-inch hole.

2. Place on greased baking sheet. Cover and let rise in a warm place for 10 minutes.

3. In 3-quart sauce pan, bring 2 quarts of water and 2 tablespoons sugar to boil. Place few bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with slotted spoon and put back on greased baking sheet.

4. Brush with egg and sprinkle with choice of toppings. Bake at 400ºF/204ºC for 20 – 25 minutes or until done; cool on wire rack.

1.5 lb.

8 bagels

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SOFT PRETZEL DOUGH

Ingredients

Water (80°F/27°C) 1¼ cups

Egg yolk, room temp. 1

Oil 1 tbsp.

Sugar 2 tbsp.

Salt 1½ tsp.

White pepper ⅛ tsp.

Bread ﬂour 3½ cups

Active dry yeast 2¼ tsp.

Select Dough Course

Glaze:

1.5 lb.

16 pretzels

Egg white 1

Water 1 tbsp.

Toppings (optional) Kosher salt, sesame seeds

Method:

1. On lightly floured surface cut dough into pieces. Roll each piece into 16-inch rope. Cross ends of the rope to make loop; twist crossed ends once and fold across loop.

2. Place on greased baking sheet 1½ inches apart. Brush with glaze and sprinkle with toppings. Bake at 375ºF/190ºC for 15 – 20 minutes or until done.

Variation: Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tbsp. Parmesan cheese to

dough ingredients. Follow method of completion.

PIZZA CRUST DOUGH

Ingredients 1 lb.

1 thick or 2 thin crusts

2 lb.

2 thick or 4 thin

crusts

Water (80°F/27°C) ¾ cup

Oil 1 tbsp.

Sugar 1 tbsp.

Salt 1½ tsp.

Dry milk 1 tbsp.

Bread ﬂour 2¼ cups

Active dry yeast 1 tsp.

Select Pizza Dough Course

Method:

1. Place on lightly floured surface. Divide and press onto 12-inch pizza pan, raising edges.

2. Spread pizza sauce over the dough and sprinkle with toppings.

3. Bake at 425ºF/218ºC for 20 minutes or until crust is golden brown around edges.

1²/³ cups

2 tbsp.

2 tsp.

2 tbsp.

4½ cups

2 tsp.

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WHOLE WHEAT PIZZA CRUST DOUGH

Ingredients

1 lb.

2 thin crusts

Water (80°F/27°C) 1 cup

Oil 2 tbsp.

Sugar 1 tbsp.

Salt 1 tsp.

Whole wheat ﬂour 1 cup

Bread ﬂour 1½ cups

Active dry yeast 1 tsp.

Select Pizza Dough Course

Method:

1. Place finished dough on lightly floured surface. Divide in half and press onto 12-inch pizza pan, raising edges. (Sprinkle each pan with 1 tbsp. of cornmeal if desired.) Generously prick dough with a fork. For 1 (12-inch thick) crust, do not divide.

2. Bake at 425ºF/218ºC for 10 – 12 minutes or until edges of crust begin to turn light golden brown. Remove, add toppings and return to oven to

bake additional 15 – 20 minutes.

FOCACCIA DOUGH

Ingredients 1.5 lb.

Water (80°F/27°C) 1 cup

Oil ¹/³ cup

Sugar 2 tsp

Salt 1½ tsp.

Bread ﬂour 3 cups

Dry Italian seasoning 1 tsp.

Active dry yeast 2 tsp.

Select Pizza Dough Course

Garlic-Cheese Topping:

Olive oil ¼ cup

1 loaf

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Dried oregano 1½ tsp.

Garlic, ﬁnely minced ¼ cup

Parmesan cheese, grated ¹/³ cup

Salt ¼ tsp.

Greek-Style Topping:

Olive oil ¼ cup

Dried oregano 1½ tsp.

Onion, thinly sliced 1 cup

Feta cheese, crumbled ¹/³ cup

Black olives, sliced & drained ¼ cup

Ingredients 1.5 lb.

1 loaf

Salt ¼ tsp.

Method:

1. With oiled hands, evenly press dough into greased 9” x 13” pan . Using your fingertips, make indentations in dough.

2. Cover, let rise in warm place for 20 minutes or until doubled in size. While dough is rising, select topping and prepare.

3. In skillet, heat oil. For Garlic-Cheese Topping, stir in oregano and garlic immediately; remove from heat. For Greek Topping, stir in oregano and onions; cook until onions are soft, but not brown (approximately 5 minutes).

4. Spoon topping mixture evenly over dough. Sprinkle with remaining ingredients.

5. Bake at 400ºF/205ºC for 20 minutes or until done.

JAM COURSE Jam Course Method:

1. Following steps in USING YOUR BREAD MAKER, selecting Jam course.

2. Once Jam cycle is complete, remove bread pan from bread maker and pour hot jam into heat-safe container. Leave on countertop to partially cool; stir occasionally.

3. Pour partially-cool jam into refrigerator/freezer-safe container, leaving ½” of space at the top.

4. Cover tightly to store. Jam will thicken upon cooling.

Course Hints for Best Results

• Do not reduce sugar or use sugar substitutes. Exact amounts of sugar, fruit,

and other ingredients are necessary for good set.

• Use only ripe fruit (not overripe or under-ripe) for best flavor.

• Do not puree fruit. Drain cubed fruit before crushing. Crush with potato

masher or food processor. Jam should have bits of fruit in it.

• Recipes should not exceed 3 cups fruit.

• Be sure to measure fruit AFTER is crushed, not before.

• Remove stems, seeds or pits from fruit before crushing.

• You may use strawberries, blackberries, raspberries or other thin skinned

berries. Fruit such as peaches, pears and apricots may be used, but should be peeled and have seeds removed.

• Frozen berries or fruit (no sugar added) may be substituted for fresh. Thaw

and drain before measuring. For thinner jam, use juice as part of 3 cups of berry or fruit amount.

• Lemon juice adds necessary acid to berries or fruit.

• You may decrease amount of sugar, but it will produce a thinner result.

More sugar will make it thicker. For best results, sugar substitutes are not recommended.

• Average refrigerated life of jam is 2 weeks or up to several months frozen.

STRAWBERRY, BLACKBERRY, OR RASPBERRY JAM

Fresh or frozen (thawed) fruit 3 cups

Sugar 5 cups

Select Jam Course

BLUEBERRY, APRICOT, PEACH OR PEAR JAM

Fresh or frozen (thawed) fruit 3 cups Sugar 5 cups

Lemon 3 tbsp.

Select Jam Course

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Important: Do not exceed amounts given!

Care and Cleaning

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

CLEANING Important: Always unplug bread maker and allow to cool compeltely prior to

cleaing.

Bread pan and kneading paddle have nonstick surfaces, which make cleaning easier.

1. After baking each loaf of bread, unplug bread maker and discard any crumbs.

2. Remove bread pan from oven chamber and kneading paddle from bread pan. Then, as needed, wash bread pan and kneading paddle inside and out with warm, soapy water. Avoid scratching nonstick surfaces.

Caution: Do not place bread pane in dishwashser, or soak it in water.

3. If kneading paddle is stuck to drive shaft, pour warm water into bread pan for up to 30 minutes, to loosen it. Do not use excessive force.

4. Wipe inside of lid and oven cavity with slightly damp cloth or sponge. If any residue has scorched on heating element or elsewhere, wipe with nonabrasive pad to clean. Lid can be removed for cleaning.

Important: Do not put lid in dishwasher, as it may cause warping. Do not immerse in water, as it contains sensitive eletronic sensors.

5. To clean glass in lid, use glass cleaner or mild detergent and damp cloth or plastic scouring pad. Do not use abrasive cleaners or scouring pads, as they may scratch glass.

6. Do not use vinegar, bleach or harsh chemicals to clean bread maker.

7. Be sure bread maker is completely cooled before storing.

8. Oven chamber contains heating element and drive shaft. Therefore, when cleaning, NEVER pour water, solvents or cleaning solutions into this area.

STORAGE

• All removable parts should be thoroughly cleaned and dried.

TROUBLESHOOTING

Question Answer

Why does height and shape of bread differ in each loaf?

Bread has unusual aroma. Why? Stale ingredients may have been used

Kneading paddle comes out with bread.

Bread has floured corners. Sometimes flour in corner of bread

Can ingredients be halved or doubled?

Can fresh milk be used in place of dry milk?

Height and shape of bread may differ depending on the ingredients, room temperature and length of timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread.

or too much yeast may have been used. Always use fresh ingredients. Accurate measurements are essential to make delicious bread.

This can happen, as kneading paddle is detachable. Use a nonmetal utensil to remove it. Caution: Kneading paddle will be hot.

pan may not have been completely kneaded into dough. Scrape it off loaf with knife.

NO. If there is too little in bread pan, kneading paddle cannot knead well enough. If there is too much, bread rises out of bread pan.

YES. Be sure to decrease same measurement of water to equal liquid substitution. Fresh milk is not recommended when using delay bake timer, because it may spoil while sitting in bread pan.

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NEED HELP?

For service, repair or any questions regarding your appliance, call the appropriate 800 number on cover of this book. Please DO NOT return the product to the place of purchase. Also, please DO NOT mail product back to manufacturer, nor bring it to a service center. You may also want to consult the website listed on the cover of this manual.

Two-Year Limited Warranty (Applies only in the United States and Canada) What does it cover?

• Any defect in material or workmanship provided; however, Applica’s liability will not exceed the purchase price of product.

For how long?

• Two years after date of purchase.

What will we do to help you?

• Provide you with a reasonably similar replacement product that is either new or factory refurbished.

How do you get service?

• Save your receipt as proof of date of sale.

• Visit the online service website at www.prodprotect.com/applica, or call toll-free 1-800-231-9786, for general warranty service.

• If you need parts or accessories, please call 1-800-738-0245.

What does your warranty not cover?

• Damage from commercial use

• Damage from misuse, abuse or neglect

• Products that have been modiﬁed in any way

• Products used or serviced outside the country of purchase

• Glass parts and other accessory items that are packed with the unit

• Shipping and handling costs associated with the replacement of the unit

• Consequential or incidental damages (Please note, however, that some states do not allow the exclusion or limitation of consequential or incidental damages, so this limitation may not apply to you.)

How does state law relate to this warranty?

• This warranty gives you speciﬁc legal rights. You may also have other rights that vary from state to state or province to province.

Made in People’s Republic of China Printed in People’s Republic of China

NOTES

ENGLISH

Por favor lea este instructivo antes de usar el producto.

INSTRUCCIONES IMPORTANTES DE SEGURIDAD

Al usar electrodomésticos, debe seguir precauciones básicas de seguridad que incluyen:

qLea todas las instrucciones. qNo toque las superficies calientes. Use las asas o perillas disponibles. qPara protección contra descarga eléctrica, no sumerja el cable, enchufe,

ni el aparato en agua o en ningún otro líquido.

qMantenga supervisión estrecha cada vez que el aparato esté en uso por

niños o cerca de ellos.

qDesenchufe el aparato del tomacorriente cuando no lo vaya a usar

y antes de limpiarlo. Permita que se refresque antes de colocarle o retirarle piezas.

qNo use el aparato con un cable o enchufe dañado, ni después que el

aparato falle o se dañe en forma alguna. Comuníquese con Servicios al Consumidor para examen, reparación o para ajuste eléctrico o mecánico; o llame al número gratuito que se encuentra en la portada de este manual.

qEl uso de accesorios no recomendados por el fabricante puede causar

incendios, descargas eléctricas o lesiones.

qNo use el aparato al aire libre qNo permita que el cable cuelgue del borde de un mostrador, ni que

toque superficies calientes, incluyendo la estufa.

qNo coloque el aparato ni encima, ni cerca de una hornilla de gas o

eléctrica, ni sobre un horno caliente.

qUse extrema precaución al mover un aparato que contenga aceite

u otros líquidos calientes.

qPara apagar la unidad, oprima y sostenga el botón STOP durante

2 segundos y retire el enchufe del tomacorriente.

qNo use el aparato para ningún otro propósito que el uso previsto. qEvite contacto con las piezas movibles.

CONSERVE ESTAS INSTRUCCIONES.

Este aparato eléctrico es para uso doméstico únicamente.

Precaución, superficies calientes: Este aparato genera calor y despide vapor durante su funcionamiento. Tome precauciones adecuadas para prevenir el riesgo de quemaduras, incendios y otras lesiones a personas o daños a la propiedad.

ENCHUFE POLARIZADO (Solamente para los modelos de 120V)

Este aparato cuenta con un enchufe polarizado (un contacto es más ancho que el otro). A fin de reducir el riesgo de un choque eléctrico, este enchufe encaja en un tomacorriente polarizado en un solo sentido. Si el enchufe no entra en el tomacorriente, inviértalo y si aun así no encaja, consulte con un electricista. Por favor no trate de alterar esta medida de seguridad

TORNILLO DE SEGURIDAD Advertencia: Este aparato cuenta con un tornillo de seguridad para evitar la remoción de la cubierta exterior del mismo. A fin de reducir el riesgo de incendio o de choque eléctrico, por favor no trate de remover la cubierta exterior. Este producto no contiene piezas reparables por el consumidor. Toda reparación se debe llevar a cabo únicamente por personal de servicio autorizado.

CABLE ELÉCTRICO

a) El producto debe proporcionarse con un cable corto (o uno

desmontable)para reducir el riesgo de enredarse o de tropezar con un cable largo.

b) Se encuentran disponibles cables desmontables o de extensión más

largos, que es posible utilizar si se emplea el cuidado debido.

c) Si se utiliza un cable desmontable o de extensión,

1) El voltaje eléctrico del cable desmontable o del cable de extensión debe ser, como mínimo, igual al del voltaje del aparato,

2) Si el aparato es del tipo que va connectado a tierra, el cable de extensión deberá ser un cable de tres alambres connnectado a tierra.

3) El cable más largo debe acomodarse de modo que no cuelgue del mostrador o de la mesa, para evitar que un niño tire del mismo o que alguien se tropiece.

Nota: Si el cordón de alimentación esta dañado, en América Latina debe sustituirse por personal calificado o por el centro de servicio autorizado.

ESPAÑOL

FALLAS ELÉCTRICAS Reserva eléctrica por 7 minutos en caso de apagón

Su aparato tiene una reserva eléctrica por 7 minutos. Si se va la electricidad, la memoria guardará el ciclo en proceso hasta por 7 minutos. Si la electricidad regresa durante este tiempo, el ciclo se reanudará donde se detuvo.

Debido a consideraciones de salud y sanidad, si no hay corriente al aparato durante más de 7 minutos y usted está utilizando productos lácteos, perecederos, o carne dentro del pan, deseche los contenidos de la receta y comience de nuevo con ingredientes frescos. Para recetas no perecederas, puede intentar iniciar el aparato nuevamente desde el principio del ciclo. Sin embargo, esto puede que no siempre produzca un pan aceptable.

Si no está seguro de cuando ocurrió el apagón, retire la bola de masa de la bandeja para pan y colóquela en un recipiente apto para horno. Deje que la masa doble su tamaño y colóquela en un horno precalentado a 350ºF/177ºC de 30 a 45 minutos o hasta que esté hecho. El pan suena hueco al darle un golpecito por la parte de arriba cuando está cocinado. Reiteramos que este proceso no siempre produce un pan aceptable. Si el pan ya ha comenzado a hornearse cuando ocurre el apagón, usted debe comenzar nuevamente con ingredientes frescos.

Importante: La reserva eléctrica no protege contra sobrecargas. Si usted experimenta aumentos de corriente repentinos con frecuencia, por favor utilice un protector contra sobrecargas.

El producto puede variar ligeramente de lo que aparece ilustrado.

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† 1. Tapa separable (Pieza NO TR2700-01)

2. Mango de la tapa

3. Ventana de visibilidad

4. Dispensador automático de frutas y nueces

5. Panel de control

6. Asas frías al tacto (a ambos lados)

7. Cable eléctrico

8. Rejillas de vapor (a ambos lados)

9. Cámara de hornear

10. Presillas de la bandeja para pan

11. Eje propulsor † 12. Bandeja para pan (Pieza NO TR2700-02) † 13. Pala de amasar (Pieza NO TR2700-03)

14. Asa de la bandeja Nota: † indica partes separables/reemplazables por el consumidor.

ESPAÑOL

PANEL DE CONTROL

Keep Warm

Operation

Sweet

Quick Breads

PizzaDough

Crust Control

Loaf Size

Program

Time/Temp

Extras

Pause

Save/Erase

Select

Start

Yes

1. Luz de funcionamiento

Se ilumina al oprimir el botón START; parpadea al terminar un ciclo o durante la fase que mantiene calientes los alimentos (“Keep Warm”).

2. Pantalla

Muestra su selección y el tiempo del reloj automático programable.

3. Botón de frutas y nueces (EXTRAS)

Luego que usted seleccione el ciclo de su preferencia, puede oprimir el botón EXTRAS para activar o cancelar la función del dispensador. La máquina de pan está programada para no añadir ingredientes (“NO EXTRAS”).

4. Botón de SELECT

Selecciona el ciclo de pan/masa que usted desee. Cada vez que se presiona el botón SELECT, una ﬂecha le indicará el ciclo seleccionado. Durante el ciclo de hornear rápido la palabra “RAPID” aparece en la pantalla.

5. Botón de pausa (PAUSE)

La función de pausa solamente se puede activar después que la máquina comience un ciclo. Para más detalles, consulte la sección PAUSE en este libro.

6. Botón de comenzar (START)

Oprima para seleccionar el ciclo de hornear.

7. Botón de guardar/borrar (SAVE/ERASE)

Oprima este botón para guardar o borrar cambios hechos dentro de la función de programación (PROGRAM).

8. Botón de parar/reajuste (STOP/RESET)

Oprima y sostenga el botón durante 5 segundos para borrar la pantalla, reestablecer el ajuste del ciclo de hornear o del reloj automático programable – o simplemente para dejar de hornear.

9. Botónes de si (YES/▲) y no (NO/▼)

Use este par de botones para registrar los cambios dentro de la función de Programación y para ajustar el reloj automático programable. Use este par de botones para añadir o substraer del tiempo que aparece en la Pantalla.

▲ Aumenta el tiempo en intervalos de 10 minutos. ▼ Disminuye el tiempo en intervalos de 10 minutos.

Se pueden activar opciones adicionales al usar los botones FRUIT & NUTS, PROGRAM, SAVE/ERASE y DELAY BAKE.

10. Botón de programación (PROGRAM)

Su aparato tiene una función única de horneado programable por 24 horas. Usted puede programar la función de hornear hasta con 24 horas de anticipación.

Programación (PROGRAM) de la duración de cada fase

El botón PROGRAM expande las opciones estándar de su máquina de pan para hornear, dándole la ﬂexibilidad de alterar el tiempo de duración de cada fase del programa. El programar el tiempo le permite disminuir o aumentar la duración del proceso de amasar, subir la masa, o de hornear.

Programación (PROGRAM) de la temperatura

El botón PROGRAM le permite ajustar la temperatura de hornear mientras usa el ciclo de hornear solamente (BAKE ONLY), al crear su programa personalizado o receta personal.

11. Tamaño del pan (LOAF SIZE)

Permite seleccionar el tamaño del pan entre: 1 lb, 1½ lb. o 2 lb. El tamaño de pan programado es de 2 lb.

ESPAÑOL

12. Botón del nivel de tostado de la corteza (CRUST CONTROL)

Permite seleccionar el nivel de tostado de la corteza del pan: claro (Light), termino medio (Medium) y oscuro (Dark). El nivel de tostado de la corteza está preprogramado para termino medio (Medium). Nota: Al usar el ciclo de hornear rápido, el nivel de la corteza estará ajustado a mediano.

Nota: Al oprimir los botones, usted debe oír una señal. Esto le deja saber que ya ha oprimido lo suﬁciente y hecho su selección.

CICLOS DE AMASAR Y HORNEAR

Nota: Si en algún momento durante el proceso de hacer pan, usted necesita

apagar su máquina, oprima y sostenga el botón STOP/RESET durante aproximadamente 5 segundos, luego desenchufe la unidad.

Nota: Durante todos los ciclos, excepto el de mermelada (Jam), sonará una señal para que usted revise la bola de masa y raspe los ingredientes de los lados de la bandeja para pan. Ver la TABLA DE CICLOS DE AMASAR Y HORNEAR para determinar a que tiempo suena la señal.

Nota: De no retirar el pan inmediatamente luego de hornearlo y no oprimir el botón STOP/RESET, el ciclo controlado de mantener calientes los alimentos (“KEEP WARM”) por 60 minutos, comenzará de acuerdo al ciclo seleccionado (con excepción de los ciclos para pan dulce (Sweet), masa (Dough) o mermelada (Jam)). Aunque esto ha de prevenir que el pan se pase, para obtener mejores resultados, es preferible que retire el pan inmediatamente una vez que concluya el proceso de hornear.

Pan blanco (White)

Se usa primordialmente para hacer panes de harina blanca, aunque algunas recetas incluyen pequeñas cantidades de harina integral.

Pan integral (Whole Wheat)

Se usa para recetas con bastante cantidad de harina integral o de centeno, avena o salvado. El ciclo de pan integral comienza con un período de descanso durante el cual las harinas o granos absorben los ingredientes líquidos. Este proceso de remojar da lugar a que la harina o los granos se suavicen y a que los ingredientes se combinen. Generalmente, los panes integrales y multigranos son más cortos y densos que los panes blancos, panes franceses o los panes dulces/de frutas y nueces.

Pan francés (French)

Tradicionalmente, el pan francés tiene la corteza más crujiente y la textura más ligera que el pan blanco. Las recetas usualmente no incluyen mantequilla, margarina o leche.

Panes dulces (Sweet Breads)

Se usa para recetas que contienen jugo de frutas, azúcar adicional o ingredientes dulces agregados, cómo coco rayado, pasas, frutos secos o chocolate. La temperatura de hornear se reduce para evitar quemarlos.

Pan bajo en carbohidratos (Low Carb)

Se usa para recetas bajas en carbohidratos.

Pan sin gluten (Gluten Free)

Se usa para recetas de pan sin gluten.

Panes rápidos (Quick Breads)

Se usa para recetas que contienen polvo de hornear o bicarbonato de sodio, en lugar de levadura para subir el pan o pastel. Este ciclo está diseñado especialmente para hacer recetas de pastel desde cero. Use este ciclo para preparar mezclas envasadas para pastel y mezclas instantáneas para pan.

Mermelada (Jam)

Añada fruta, azúcar y jugo de limón para una mermelada casera – un excelente acompañante por encima del pan casero, los wafﬂes y el helado.

Masa (Dough)

Este ciclo se usa para preparar masa para pan o panecillos a los que hay que darle forma y subir, antes de hornearlos de forma convencional. Este programa mezcla y trabaja la masa y la deja subir por primera vez.

Masa para pizza (Pizza Dough)

Se usa para preparar masa que requiere menos trabajo y que sube una sola vez, cómo la masa para pizza y Focaccia.

Hornear Solamente (Bake Only)

Use si la corteza está muy clara o si usted desea hornear masa ya hecha. Esta función es especialmente útil si su pan o pastel no está completamente hecho. Revise cada varios minutos. Este ciclo hornea hasta por 1 hora, 30 minutos, de 300°F a 375°F.

Ciclo rápido (Rapid Bake)

Se usa para disminuir el tiempo de los ciclos de pan blanco, pan Integral, pan francés y pan dulce por 1 hora, aproximadamente. Escoja la receta, luego simplemente añada la cantidad de levadura indicada para el ciclo rápido. El pan puede ser más corto y denso.

Receta personal (Personal Recipe)

Su aparato tiene 5 ciclos de memoria reservados para recetas personales. Usted tiene 5 espacios en que programar y guardar sus recetas favoritas. RECETAS PERSONALES (PERSONAL RECIPES) permite tomar cómo factor la marca y tipo de harina, calidad de la levadura y hasta el clima, para programar el tiempo de cada fase en el ciclo. La información guardada en el archivo PERSONALES (PERSONAL RECIPES) se mantiene separada de los ciclos regulares.

Programa personalizado (Custom Program)

Le permite alterar las funciones existentes dentro de los programas preconﬁgurados para manualmente cambiar el largo de cada ciclo.

ESPAÑOL

TABLA DE AMASAR Y HORNEAR

Ciclo Corteza Tamaño Precalentar Amasar 1 Amasar 2 Subir 1 Golpear Subir

Pan Blanco Claro

Termino medio

Oscuro

Pan Blanco Rápido

Claro

2 lb. - 5 min 20 min

1.5 lb. - 3 min 22 min 40 min 10 seg. 24 m

1 lb. - 3 min 22 min 40 min 10 seg. 24 m

2 lb. - 5 min 20 min

1.5 lb. - 3 min 22 min 40 min 10 seg. 24 m

1 lb. - 3 min 22 min 40 min 10 seg. 24 m

1 lb. - 5 min 20 min

1.5 lb. - 3 min 22 min 40 min 10 seg. 24 m

2 lb. - 3 min 22 min 40 min 10 seg. 24 m

2 lb. - 5 min 20 min

Termino medio

Oscuro

1.5 lb. - 3 min 22 min 15 min 10 seg. 9 m

1 lb. - 3 min 22 min 15 min 10 seg. 9 m

2 lb. - 5 min 20 min

1.5 lb. - 3 min 22 min 15 min 10 seg. 9 m

1 lb. - 3 min 22 min 15 min 10 seg. 9 m

2 lb. - 5 min 20 min

1.5 lb. - 3 min 22 min 15 min 10 seg. 9 m

1 lb. - 3 min 22 min 15 min 10 seg. 9 m

Dar

forma

Subir 3Hornear Total

40 min 10 seg. 24 m

50 s

40 min 10 seg. 24 m

50 s

40 min 10 seg. 24 m

50 s

15 min 10 seg. 9 m

50 s

15 seg.

10 seg.

49 m 45 s

29 m 50 s

40 min 3:00

35 min 2:55

30 min 2:50

50 min 3:10

45 min 3:05

40 min 3:00

60 min 3:20

55 min 3:15

50 min 3:10

40 min 2:00

ESPAÑOL

50 s

15 min 10 seg. 9 m

50 s

15 min 10 seg. 9 m

50 s

10 seg.

29 m 50 s

35 min 1:55

30 min 1:50

50 min 2:10

45 min 2:05

40 min 2:00

60 min 2:20

55 min 2:15

50 min 2:10

Ciclo Corteza Tamaño Precalentar Amasar 1 Amasar 2 Subir 1 Golpear Subir

Pan Integral Claro

Termino medio

Oscuro

Pan Integral

Claro

Rápido

2 lb. 30 min 5 min 15 min

1.5 lb. 30 min 3 min 17 min 50 min 10 seg. 24 m

1 lb. 30 min 3 min 17 min 50 min 10 seg. 24 m

2 lb. 30 min 5 min 15 min

1.5 lb. 30 min 3 min 17 min 50 min 10 seg. 24 m

1 lb. 30 min 3 min 17 min 50 min 10 seg. 24 m

2 lb. 30 min 5 min 15 min

1.5 lb. 30 min 3 min 17 min 50 min 10 seg. 24 m

1 lb. 30 min 3 min 17 min 50 min 10 seg. 24 m

2 lb. 5 min 5 min 15 min

Termino medio

Oscuro

1.5 lb. 5 min 3 min 17 min 30 min 10 seg. 39 m

1 lb. 5 min 3 min 17 min 30 min 10 seg. 39 m

2 lb. 5 min 5 min 15 min

1.5 lb. 5 min 3 min 17 min 30 min 10 seg. 39 m

1 lb. 5 min 3 min 17 min 30 min 10 seg. 39 m

2 lb. 5 min 5 min 15 min

1.5 lb. 5 min 3 min 17 min 30 min 10 seg. 39 m

1 lb. 5 min 3 min 17 min 30 min 10 seg. 39 m

Dar

forma

Subir 3Hornear Total

50 min 10 seg. 24 m

50 s

50 min 10 seg. 24 m

50 s

50 min 10 seg. 24 m

50 s

30 min 10 seg. 39 m

50 s

10 seg.

44 m 50 s

40 min 3:30

37 min 3:27

35 min 3:25

45 min 3:35

42 min 3:32

40 min 3:30

53 min 3:43

50 min 3:40

48 min 3:38

- - 40 min 2:15

ESPAÑOL

50 s

30 min 10 seg. 39 m

50 s

30 min 10 seg. 39 m

50 s

- - 37 min 2:12

- - 35 min 2:10

- - 45 min 2:20

- - 42 min 2:17

- - 40 min 2:15

- - 53 min 2:28

- - 50 min 2:25

- - 48 min 2:23

Ciclo Corteza Tamaño Precalentar Amasar 1 Amasar 2 Subir 1 Golpear Subir

Pan Frances Claro

Termino medio

Oscuro

Pan Frances

Claro

Rápido

2 lb. - 5 min 20 min

1.5 lb. - 3 min 22 min 40 min 10 seg. 29 m

1 lb. - 3 min 22 min 40 min 10 seg. 29 m

2 lb. - 5 min 20 min

1.5 lb. - 3 min 22 min 40 min 10 seg. 29 m

1 lb. - 3 min 22 min 40 min 10 seg. 29 m

2 lb. - 5 min 20 min

1.5 lb. - 3 min 22 min 40 min 10 seg. 29 m

1 lb. - 3 min 22 min 40 min 10 seg. 29 m

2 lb. - 5 min 20 min

Termino medio

Oscuro

1.5 lb. - 3 min 22 min 20 min 8 seg. 44 m

1 lb. - 3 min 22 min 20 min 8 seg. 44 m

2 lb. - 5 min 20 min

1.5 lb. - 3 min 22 min 20 min 8 seg. 44 m

1 lb. - 3 min 22 min 20 min 8 seg. 44 m

2 lb. - 5 min 20 min

1.5 lb. - 3 min 22 min 20 min 8 seg. 44 m

1 lb. - 3 min 22 min 20 min 8 seg. 44 m

Dar

forma

Subir 3Hornear Total

40 min 10 seg. 29 m

50 s

40 min 10 seg. 29 m

50 s

40 min 10 seg. 29 m

50 s

20 min 8 seg. 44 m

52 s

10 seg.

59 m 50 s

45 min 3:20

42 min 3:17

40 min 3:15

55 min 3:30

52 min 3:27

50 min 3:25

65 min 3:40

62 min 3:37

60 min 3:35

- - 45 min 2:15

ESPAÑOL

52 s

20 min 8 seg. 44 m

52 s

20 min 8 seg. 44 m

52 s

- - 42 min 2:12

- - 40 min 2:10

- - 55 min 2:25

- - 52 min 2:22

- - 50 min 2:20

- - 65 min 2:35

- - 62 min 2:32

- - 60 min 2:30

Ciclo Corteza Tamaño Precalentar Amasar 1 Amasar 2 Subir 1 Golpear Subir

Pan Dulce Claro

Termino medio

Oscuro

Pan Dulce

Claro

Rápido

2 lb. - 5 min 20 min

1.5 lb. - 3 min 22 min 40 min 10 seg. 24 m

1 lb. - 3 min 22 min 40 min 10 seg. 24 m

2 lb. - 5 min 20 min

1.5 lb. - 3 min 22 min 40 min 10 seg. 24 m

1 lb. - 3 min 22 min 40 min 10 seg. 24 m

2 lb. - 5 min 20 min

1.5 lb. - 3 min 22 min 40 min 10 seg. 24 m

1 lb. - 3 min 22 min 40 min 10 seg. 24 m

2 lb. - 5 min 20 min

Termino medio

Oscuro

1.5 lb. - 3 min 22 min 25 min 10 seg. 54 m

1 lb. - 3 min 22 min 25 min 10 seg. 54 m

2 lb. - 5 min 20 min

1.5 lb. - 3 min 22 min 25 min 10 seg. 54 m

1 lb. - 3 min 22 min 25 min 10 seg. 54 m

2 lb. - 5 min 20 min

1.5 lb. - 3 min 22 min 25 min 10 seg. 54 m

1 lb. - 3 min 22 min 25 min 10 seg. 54 m

Dar

forma

Subir 3Hornear Total

40 min 10 seg. 24 m

50 s

40 min 10 seg. 24 m

50 s

40 min 10 seg. 24 m

50 s

25 min 10 seg. 54 m

50 s

5 seg. 49 m

55 min 3:15

55 s

5 seg. 49 m

52 min 3:12

55 s

5 seg. 49 m

50 min 3:10

55 s

5 seg. 49 m

65 min 3:25

55 s

5 seg. 49 m

62 min 3:22

55 s

5 seg. 49 m

60 min 3:20

55 s

5 seg. 49 m

75 min 3:35

55 s

5 seg. 49 m

72 min 3:32

55 s

5 seg. 49 m

70 min 3:30

55 s

- - 55 min 2:40

ESPAÑOL

50 s

25 min 10 seg. 54 m

50 s

25 min 10 seg. 54 m

50 s

- - 52 min 2:37

- - 50 min 2:35

- - 65 min 2:50

- - 62 min 2:47

- - 60 min 2:45

- v 75 min 3:00

- - 72 min 2:57

- - 70 min 2:55

Ciclo Corteza Tamaño Precalentar Amasar 1 Amasar 2 Subir 1 Golpear Subir

Pan Bajo en

30 min 3 min 25 min

Carbohidratos

Pan Sin Gluten Mermelada Masa

- 3 min 10 min 15 min - -

2 lb. - 3 min 27 min

1.5 lb. - 3 min 24 min 60 min 1 lb. - 3 min 21 min 60 min

Masa de pizza Hornear

- 3 min 22 min

2 lb. - - -

Solamente

*Los ciclos para Pan Integral tienen un período de descanso de hasta 30 minutos antes de comenzar el proceso de amasar. Durante este tiempo no ocurre ningun movimiento en la bandeja para pan.

Esto es normal. *El ciclo para Mermelada tiene un período de descanso de hasta 15 minutos

antes de comenzar el proceso de amasar. Durante este tiempo no ocurre ningun movimiento en la bandeja para pan.

Ciclo Corteza Amasar 1 Amasar 2 Amasar 3 Descanso Amasar 4 Amasar 5 Hornear Total Panes

rápidos

Claro 1 min 3 min 2 min Termino medio 1 min 3 min 2 min 2 min 1 min 2 min 79 min 1:30 Oscuro 1 min 3 min 2 min 2 min 1 min 2 min 89 min 1:40

Dar

forma

Subir 3Hornear Total

80 min 15 seg. 31

seg.

14 min - -

4 seg. 46

seg.

55 min 4:30

- 52 min 1:19

- - - - - 50 min 1:05

60 min

30 min

- - - - -

- - - -

120 min 2:00

1:30 1:27 1:24 0:55

ESPAÑOL

2 min 1 min 2 min 69 min 1:20

CONOZCA SUS INGREDIENTES

HARINA Y OTROS GRANOS

Harina común

Salvado

Harina de pan

Harina de maíz y avena

Trigo quebrado

La harina común es una mezcla de harinas de trigo refinadas, ásperas y blandas, que son ideales en la preparación de panes y pasteles rápidos.

El salvado (no procesado) es la porción áspera de los granos de trigo o centeno que se separan de la harina al cernir. A menudo se añade al pan en pequeñas cantidades para enriquecimiento nutricional, darle cuerpo y sabor. También se utiliza para aumentar la textura del pan.

La harina de pan es una harina alta en gluten/proteína que típicamente tiene una concentración de gluten más alta que la harina común. El uso de harina de pan produce panes con mejor volumen y estructura. Se debe usar harina de pan para todos los ciclos de hornear.

La harina de maíz y la avena vienen del maíz blanco o amarillo molido grueso o de hojuelas de avena o avena cortada en máquina. Primordialmente se usan para realzar el sabor y la textura del pan.

El trigo quebrado tiene una textura muy áspera. Proviene de granos de trigo que se cortan en fragmentos angulares. Le da a los panes un sabor a nuez y una textura crujiente.

Harina de centeno

Harina leudante

Mezcla de 7 granos de cereal

La harina de centeno siempre tiene que mezclarse con una gran proporción de harina de pan, ya que no contiene suficiente gluten para desarrollar la estructura para un pan alto en granos.

El uso de harina leudante NO SE RECOMIENDA. La harina leudante contiene ingredientes con levadura que interfieren con la hechura de pasteles y panes.

La mezcla de 7 granos de cereal contiene trigo quebrado, avena, salvado, harina de maíz, semillas de linaza y mijo mondado.

Gluten de trigo vital

El gluten se fabrica de la harina integral que ha sido tratada para extraerle todo el almidón y así dejar un gran contenido de proteína. (El gluten es la proteína en el trigo que le da elasticidad a la masa). Puede encontrarla en la mayoría de las tiendas de alimentos naturales. Se puede utilizar en pequeñas porciones para aumentar el volumen y disminuir la textura del pan.

Harina integral

La harina integral se muele del grano de trigo entero, que contiene el centeno y el germen. Esta harina alta en fibra es más rica en nutrientes que la común o la de pan. Los panes creados con esta harina casi siempre son más pequeños y pesados que los panes blancos. Muchas recetas mezclan harina integral con harina de pan o gluten vital para producir un pan alto, de textura liviana.

Almacenamiento de la harina

Mantenga la harina en un envase hermético y seguro. Mantenga la harina de centeno y la harina integral almacenadas en un refrigerador, congelador o en un lugar fresco para evitar que se ponga rancia. Deje que la harina alcance la temperatura ambiental antes de usarla.

Nota: Los tipos de harina, aunque visualmente similares, pueden ser muy diferentes dependiendo de cómo se muelan, donde se almacenan, etc. Puede que usted tenga que experimentar con diferentes marcas de harina para ayudarle a lograr el pan perfecto. Ver CONSEJOS PARA RECETAS para asistir con estos experimentos.

LEVADURA

La levadura activa produce, a través de un proceso de fermentación, gas de dióxido de carbono necesario para subir el pan. La levadura se alimenta de los carbohidratos en el azúcar y la harina para producir este gas. Existen tres tipos de levadura: fresca (pastel), seca activa y de acción rápida. Las levaduras de acción rápida incluyen: la levadura rápida, levadura de panadero y la levadura que sube rápidamente. La levadura fresca (pastel) NO SE RECOMIENDA para uso con su máquina de pan.

Consejos de la levadura

Revise la fecha de vencimiento de su levadura para asegurar que esté fresca. Lo ideal sería que utilice la levadura varios meses antes de la fecha de vencimiento. Una vez que se abra el paquete de levadura, es importante que el contenido restante se selle inmediatamente y se refrigere o congele para uso futuro. A menudo la masa no sube producto del uso de levadura rancia.

ESPAÑOL

Nota: Las recetas básicas de pan y masa en este folleto se crearon utilizando

levadura seca activa. Usted puede usar la tabla a continuación para sustituir cualquier levadura de acción rápida (o de panadero) por levadura seca activa.

Tabla de conversión para la levadura de acción rápida

¾ cdta. levadura seca activa = ½ cdta. levadura de acción rápida 1 cdta. levadura seca activa = ¾ cdta. levadura de acción rápida 1½ cdta. levadura seca activa = 1 cdta. levadura de acción rápida 2¼ cdta. levadura seca activa = 1½ cdta. levadura de acción rápida 1 cda. levadura seca activa = 2 cdtas. levadura de acción rápida

Cómo añadir levadura a los ciclos rápidos

Los ciclos rápidos para pan blanco, pan francés, pan integral y pan dulce están conﬁgurados para disminuir el tiempo que toma hacer su pan favorito por aproximadamente 1 hora. Escoja la receta, luego añada una ½ cdta. adicional de levadura seca activa o levadura de acción rápida. El pan puede resultar más corto y denso.

NOTAS ADICIONALES ACERCA DE LOS INGREDIENTES

Importante: El elemento más importante al hornear es llevar las medidas de los ingredientes exactas al pie de la letra. Es lo esencial para obtener una textura y consistencia excelentes en su pan. Asegúrese de medir todos los ingredientes con exactitud.

Azúcar

Bicarbonato de sodio

Grasas

100

El azúcar es importante en el color y sabor de los panes. También sirve para alimentar la levadura ya que apoya el proceso de fermentación. Las recetas en este libro que utilizan azúcar requieren azúcar granulada.

Importante: No utilice azúcar en polvo, ni edulcorantes artificiales cómo sustitutos, ya que la levadura no reaccionará de forma adecuada con estos ingredientes.

El bicarbonato de sodio es otro agente de levadura que no debe confundirse ni sustituirse con el polvo de hornear. Tampoco requiere tiempo de subir antes de hornear, ya que la reacción química ocurre durante el proceso de hornear.

La grasa, la mantequilla y el aceite cortan o ablandan la textura de los panes de levadura. El pan francés obtiene su corteza y textura únicas de la falta de grasa. Sin embargo, los panes que requieren grasa, se mantienen frescos durante más largo tiempo. Si usa la mantequilla directamente del refrigerador, debe cortarla en pedazos pequeños para que se mezclen más fácilmente durante el proceso de amasar.

Breadman TR2500BC User Manual 2

Specifications and Main Features

Frequently Asked Questions

User Manual