Breadman TR2500BC User Manual 2

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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† 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

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- - - - - 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.

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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.

ENGLISH

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.

ENGLISH

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.

ENGLISH

• 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.

ENGLISH

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.

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