Page 1
uvviMcn a iviMiMUHL.
K^nmor^
AUTOMATIC BREADMAKER
Model 48487
CAUTION:
Before using this Breadmaker, read this
manual and follow all its Safety Rules
and Operating Instructions.
Safety
*
Operation
Cleaning
Recipes
man
Omm MANUAI.(TR220&
(l11/ddl/DPR«0871
Sears, Roebuck and Co., Hoffman Estates, IL 60179 USA
Page 2
WARRANTY
TABLE OF CONTENTS
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2
IMPORTANT SAFETY INSTRUCTIONS
YOUR KENMORE AUTOMATIC BREADMAK|R
OVERVIEW .............................................
OPERATING INSTRUCTIONS
Bread Pan Instructions
Operating Tips....................................
Making Dough and Baking Bread
Super Rapid Breads
Using the Timer ..............................
Using the Pause Feature..................
Add-In Beeper
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3*4
6-12
7-8
9-11
12-13
2
5
6
6
13
14
Convection Cool Down
Jam Cycle
For Best Baking Results
MAINTENANCE, CLEANING. AND STORAGE
STANDARD BREAD RECIPES
CAKE RECIPES............................................................................
JAM RECIPES
KNEADING AND BAKING CYCLE CHARTS
Basic Bread Cycle Chart
Whole Wheat Bread Cycle Chart
French Bread Cycle Chart....
Fruit & Nut Bread Cycle Chart
Cake, Jam, Pizza Dough and Dough Cycle Chart
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15
16
17
18-19
21-23
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TROUBLESHOOTING ..
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24-25
Page 3
SEARS WARRANTY
Füll ONE YEAR WARRANTY
If this product fails due to a defect in material or workmanship within one year from the
date of purchase, Sears will replace it free of charge.
To obtain replacement under this warranty, return this product to place of purchase.
This warranty gives you specific legal rights, and you may also have other rights which
vary from state to state.
Sears, Roebuck and Co., Dept. 817WA, Hoffman Estates, IL 60179
IMPORTANT SAFETY INSTRUCTIONS
When using electrical appliances, especially when children are present, basic safety
precautions should always be followed, including the following:
READ Alt INSTRUCTIONS BEFORE USING.
1. Do not touch hot surfaces. Use handles
or knobs. Always use oven mitts when
handling hot materials and allow metal
parts to cool before cleaning.
2. Unplug this product from wall outlet
when not in use and before cleaning.
Allow to cool thoroughly before putting
on or taking off parts.
3. Do not immerse appliance in water or
any other liquid,
4. Close supervision is necessary
when any appliance is used by or
near children.
5. Do not allow anything to rest on the
power cord. Do not plug in cord where
persons may walk or trip on it,
6. Do not operate this or any appliance
with a frayed or damaged cord or plug
or after the appliance malfunctions or
has been dropped or damaged in any
manner. Return appliance to the near
est authorized service facility for
examination, repair, or adjustment.
7. Avoid contact with any moving parts.
8. The use of accessory attachments not
recommended by the manufacturer
may result in fire, electric shock, or
injury to persons.
9. This appliance is intended for house
hold use only. Do not use outdoors or
for commercial purposes.
10. Do not let the cord hang over the edge
of a table or counter, or touch hot sur
faces, Do not place on an unsteady or
cloth-covered surface.
11. Do not place the appliance near a hot
gas or electric burner, or in a heated
oven,
12. Do not use the appliance for other than
its Intended use,
13. Keep the appliance at least 2 inches
away from walls or any other objects
when in use,
14. To disconnect, grip the plug and pull the
plug from the wall outlet. Never pull on
" the cord.
SAVE THESE INSTRUCTIONS
Page 4
YOUR KENMORE AUTOMATIC BREADMAKER
1. Lid
2. Viewing Window
3. Control Panel
4. Display Window
5. Steam Vent
6. Bread Pan
7. Bread Pan Handle
8. Kneading Paddle
9. Oven Case (Baking Chamber)
IMPORTANT NOTICE
If any parts are missing or
defective, DO NOT return
this product, please call our
Customer Service
Department for assistance.
1-800-233-9054
Monday ‘ Friday
9 a.m. - 5 p.m. CST
This appliance is for HOUSEHOLD USE ONLY
and may be plugged Into any 120V AC electrical
outlet. Do not use any other type of outlet.
POLABiZED PLUG
This appliance has a polarized plug (one blade
is wider than the other). To reduce the risk of
electric shock, this plug is Intended to fit into a
polarized outlet only one way. If the plug does
not fit fully 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.
SHORT POWER CORD
The Breadmaker's power cord Is short to
reduce your risk of becoming entangled in or
tripping over a long cord. You can obtain a
longer, detachable power-supply cord or
extension cord, but be careful when using
breadmaker equipped with extra cord length.
If you are using a longer detachable powersupply cord or extension cord, (1) the marked
electrical rating of the extension cord should
be at least as great as the electrical rating of
the appliance, and (2) arrange the longer cord
so that it will not drape over the counter top or
table top where it can be pulled on by children
or tripped over unintentionally.
Page 5
THE CONTROL PANEL
A. Display Window
Shows your selection and timer setting.
B. Timer
Use these buttons to change time
shown in Display Window,
A Each time you press the A button,
the timer advances 10 minutes.
Hold the A button down for fast
forward.
V Each time you press the V button,
the timer is set back 10 minutes.
Hold the V button down for fast
reverse,
C. Select
Press this button to select the desired
Baking cycle. Each time you press this
button, the indicator arrow moves to
the next selection. Press this button
until your choice is indicated.
D. Start
Press this button to start the Baking
cycle and the Timer. The PAUSE
function can be activated only after the
machine has started a program, For
complete details, see ‘'USING THE
PAUSE FEATURE."
E. Stop
Press this button for a full second to stop
Baking cycle, Timer setting, or program.
F. Super Rapid
The Super Rapid program is convenient
for baking a hot fresh loaf of bread in
under an hour.
Cycle Selection Options
Type
Basic Bread
Basic Bread Rapid Light, Medium, or Dark 1.5 lb. or 2,0 lb.
Whole Wheat Bread
Whole Wheat Bread Rapid Light, Medium, or Dark 1 5 1b. or 2,0 lb.
French Bread
French Bread Rapid
Fruit & Nut Bread Light, Medium, or Dark
Fruit & Nut Bread Rapid
Super Rapid Breads
Batter Bread™/Cake
Jam
Dough
Pizza Dough '
Bake Only Not Applicable
'Select from the following bread choices:
Crust
Light, Medium, or Dark
Light, Medium, or Dark
Light, Medium, or Dark 1.5 1b. or 2.0 lb.
Light. Medium, or Dark
Light, Medium, or Dark 1.5 lb. or 2.0 lb.
Not Applicable
Not Apfflicable
Not Applicable
Not Applicable
Not Applicable
Loaf Size
1.5 lb. or 2,0 lb.
15 lb or 2.0 lb.
1,51b. or 2.0 lb.
1,5 lb. or 2.0 lb.
1 , 1,5 or 2.0 lb.
Not Applicable
Not Applicable
Not Applicable
Not Applicable
Not Applicable
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OVERVIEW
With your new Kenmore Automatic
Breadmaker, you can do the following:
• Create many types of breads—
program by loaf size and crust color.
• Use pre*package bread mixes. Follow
instructions for use on each package.
• Bake a loaf of bread from scratch. See
Recipe and Menu Planner Included with
your Breadmaker for many tasty options.
• Make dough for rolls or loaves you'll
bake In your regular oven. Use the
Dough cycle to do the mixing and
kneading for you. Then, shape and
bake the bread yourself,
• Activate PAUSE and remove dough
for shaping, filling, braiding, and more.
• Activate PAUSE and score the top of
your loaf for a rustic-style bread or
make a decorative crust with rolled
oats, poppy seeds, etc.
• Make non-yeast Batter Breads^*^,
cakes. Jam, and pizza dough.
CAUTION:
During use. the Internal parts of the
Breadmaker and the area around the
Steam Vent are HOT.
To protect young children, keep your
Kenmore Breadmaker out of their
reach when the machine Is not being
closely supervised—especially during
the Kneading and Baking cycles.
Use the Breadmaker on a fiat, hard,
stable surface. DO NOT place it near a
flame or heat, or on a soft surface (such
as a towel, tablecloth, or carpeting).
To avoid burns, stay clear of and do
not cover the Steam Vent during
Kneading and Baking cycles, Also,
DO NOT touch Viewing Window as it
gets very hot,
Unplug Breadmaker when not in use
or before cleaning, After baking, wait
for the machine to cool completely
before touching or cleaning Bread Pan
or Oven Case without oven mitts.
• Maintain currently activated program
during power failures. A power failure
back-up stores the active program for
up to 30 minutes, If power Is recon
nected within 30 minutes, the machine
returns to baking your bread at the
point where it left off.
IMPORTANT: If a power failure lasts
longer thpn 30 minutes, and you are
using any dairy products, perishables,
or meats In your bread, discard the
contents of the recipe and start again
with fresh ingredients. This is for health,
sanitary and other considerations,
NOTE: Power failure back-up does not
apply to power surges. If your home
experiences frequent power surges,
we recommend always using a surge
protection device.
Never use metal utensils or scouring
pads with this Breadmaker. These can
scratch the Bread Pan’s non-stick
surface.
Never use the Bread Pan on a gas or
electric cooktop or on an open flame.
Always remove the Kneading Paddle
from the bread prior to slicing.
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OPERATING INSTRUCTIONS
iREAD PAN INSTRUCTIONS
• To insert Bread Pan into Breadmaker,
seat it into Oven Case and press down
until it snaps into place, Remember to
insert Kneading Paddle first, then add all
ingredients BEFORE inserting Bread
Pan into Oven case.
• To remove Bread Pan from Oven Case,
use an oven mitt to hold Handle and lift
gently. When you remove Bread Pan after
baking. BE SURE TO WEAR OVEN
MITTS to prevent burning. After you
remove the loaf by turning the Bread Pan
upside down and gently shaking it, check
to see that the Kneading Paddle is
removed from the loaf. If it is stuck in the
bread, use a non-metal utensil to gently
remove it,
CAUTION: The Kneading Paddle may
be very hot. Never remove it from hot
bread with bare hands,
Take care not to scratch the Kneading
Paddle.
1,2,31 1,2,3!
We'll say this again, because it’s so
important, Always put your ingredients
into the Bread Pan in this order:
1. Wet - water, milk, oils, fats
2. Dry - salt, powdered milk, grains,
sugar, flour
3. Yeast - Do not use yeast past
expiration date.
OPERATING TIPS
• Use oven mitts when working with hot
bread or any part of the Breadmaker
during or just after Baking cycle.
• It is normal for the Viewing Window to
experience condensation during the
latter part of the rising cycle, prior to
the activation of baking. As the bread
bakes, the moisture will evaporate.
• Don’t open Lid excessively during
baking. This causes bread to bake
improperly.
• Do not unplug Breadmaker during
Kneading or Baking cycles. This will
stop the operation.
• Whole Wheat cycles have a rest peri
od for up to 30 minutes before knead
ing begins. No movement occurs In
the Bread Pan, This is normal.
• After baking, a controlled Keep Warm
phase will begin for each selection
{except Dough and Jam). This will help
to reduce condensation between loaf
and Bread Pan, However, It Is best to
remove bread as soon as possible
after completing Baking cycle,
• If a dough cycle was chosen, remove
ball of dough as soon as the bread
maker has completed the dough cycle,
Turn dough out of the pan onto a
cleari, floured surface. Shape, bake, or
store the dough as you planned.
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MAKING DOUGH AND BAKING BREAD
Step 1. Remove Bread Pan
Open Lid and remove Bread Pan,
Using the Bread Pan Handle, lift Bread
Pan straight out of the machine.
Step 2. Position Kneading Paddle "
Position Kneading Paddle on Drive
Shaft. Match the flat side of the Drive
Shaft to the flat part of the hole in the
Kneading Paddle. Be sure the paddle
Is in place, although the fit may seem
slightly loose.
Step 3. Place ingredients Into Bread
Pan
Place ingredients into Bread Pan. For
best results, add all liquid ingredients
first; then, beginning with salt, add all
dry ingredients EXCEPT yeast.
Step 5. Insert Bread Pan into Oven
Place Bread Pan into Oven Case.
(See “INSERTING AND REMOVING
BREAD PAN.*’) Close lid and plug
Breadmaker into a 120V wall outlet.
Once plugged in, the Breadmaker dis
play window automatically opens to
Basic White Bread, 2 lb., Medium
Crust.
Step 6. Select Bread Cycle
Press the SELECT button to
choose the bread cycle you would like.
Beginning with Basic (white), the selec
tor will move through the types of bread
settings in the following order:
Basic (white)
Whole Wheat
Fruit and Nut (sweet)
Step 4. Add yeast
Yeast can be the “make or break"
ingredient in your recipe. Follow these
simple steps and you shouldn't have
any yeast problems in baking.
French*
Cake/Batter Bread
Jam
Pi22a Dough
Bread Dough
Bake Only
Yeast Is always the last ingredient to go
in the Bread Pan, Make a shallow well
in the direct center of the dry mixture
sitting In the pan; no deeper than the
first joint of your index finger,
•The French cycle is for breads with
crisper crusts, especially those that
are lowest in sweeteners, such as
French and Italian breads.
Step 7. Select Loaf Size
Double check that the yeast is not
past the date code on its envelope or
label. Add the called'for measure of
yeast directly into the shallow well you
made iri the Bread Pan,
Always be sure to keep yeast from
water/liquids and salt. Premature mix
ing with either of these two ingredients
will have a dramatic effect on the
yeast, Keep yeast away from liquids
(or it will start to activate immediately)
and salt (or it may not activate at all).
For more details, see “Trouble
shooting” at the end of this manual.
Always follow proper ingredient order—
especially on delay bake preparations.
Press the LOAF button to
choose the size loaf you want to bake,
You may either choose a 2 lb. or l .5 lb.
bread. This cycle can be prompted for
48 settings.
NOTE: LOAF control cannot be activat
ed for; Batter Bread, Cake, Jam,
Dough, Pizza Dough, or Bake Only.
Step 8. Select Crust Color
Press the CRUST button to
choose light, medium, or
dark crust. You may choose crust types
on Basic White, Whole Wheat, Fruit and
Nut, and French breads only.
Case I
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MAKING DOUGH AND BAKING BREAD (conid.)
Step 9. Start Cycle
Press START to activate the
Breadmaker, The breadmaker has already calculated your various
settings and selections, and your recipe
is now on its way to being prepared.
First, the machine mixes the ingredi*
ents. Then, it begins the Kneading
process. During this process, the yeast
begins to activate. The Viewing
Window may begin to “fog” with con
densation. This is a normal part of the
process. The condensation will gradual
ly disappear during baking.
Whole Wheat cycles have a ’‘rest"
period for up to 30 minutes before
kneading begins. No movement
occurs in the pan. This is normal
For special cycles, such as Jam, the
Breadmaker follows the processes
outlined in the cycle charts at the end of
this manual.
Step 10. Stop Cycle/
Remove Bread Pan
START
STOP
Step 11. Remove Bread from Bread
Pan
Remove loaf of bread from Bread Pan
as soon as the Breadmaker has com
pleted the baking cycle.
Hold Bread Pan upside down a few
inches from countertop and gently shake
out the loaf of bread.
Place loaf of bread on a wire rack or
other ventilated cooling surface to cool.
Allow bread to cool 15-30 minutes
before slicing.
Step 12, Remove Kneading Paddle
Be sure to remove Kneading Paddle
before slicing,
CAUTION: The Kneading Paddle may
be very hot. Never remove it from hot
bread with bare hands.
The Kneading Paddle may stick in the
loaf of bread, If it does, use a non-metal
utensil to gently remove it from the
bread, taking care not to scratch the
paddle. Use a knife with a serrated edge
for best slicing.
When the bread is done, the machine
will beep. Press and hold the STOP
button. Put on protective oven mitts and
remove Bread Pan.
Remember that the Bread Pan and the
bread loaf are both very hot after the
Baking Cycle! DO NOT place either on
a tablecloth, plastic surface, or other
surface which might scorch or melt.
If STOP is not pressed, a Keep Warm
Cycle begins. This will help keep the
bread from becoming soggy, For best
results, remove bread immediately after
Baking cycle is complete.
The Keep Warm Cycle does not apply to
Dough, Batter Breads/ Cakes and Jam
cycles. !
Step 13. Unplug Breadmaker
Always unplug your Automatic
Breadmaker immediately after use.
Page 10
EADS
The Super Rapid program, with hotter rise
and bake temperatures, is convenient for
baking a hot fresh loaf of bread in under
an hour. The longer bread programs, with
lower rise and bake temperatures, will
bake a taller more developed loaf of bread.
Step 1
Add ingredients to the bread pan in the
order listed. Refer to "For Best Baking
Results'* for measuring information. Place
the bread pan in the bread maker.
Step 2
Close the lid. Select the Super
Rapid program, and press Iqtadt
START.
.........
............
Step 3
When finished baking, remove bread pan
from the bread maker. Invert and shake to
remove the loaf. Allow loaf to cool stand*
ing upright on a wire rack before slicing.
SUPER RAPID PROGRAM HINTS
• Water temperatures must be 110°-
115T/43'-46"C.'
• Larger amounts of Quick-Rise"'^'^,
RapidRise’’“'^, Bread Machine or
. Instant Active Dry yeast must be used.
They may be substituted in equal
amounts.
• The dough ball for the Super Rapid
program should be a very soft, sticky
to the touch, loose ball with a smooth
texture. Do not add extra flour.
• Check the dough at the beep, and if
necessary, use a rubber spatula to
push any flour or dough from the sides
of the bread pan down Into the dough
ball,
• As a result of the increased tempera
tures during the rise and bake
process, the loaf of bread produced
from this program may have a dark
crisp crust with a split on the top side
of the loaf.
SUPER RAPID BREAD RECIPES
We suggest starting your Super Rapid bread baking with this White Bread Recipe. Refer
to "For Best Baking Results" for measuring information. Follow each step carefully,
noticing the water temperatures must be between 110“-116’F/43’-46°C and that QuickRise^"^, RapidRise^“, Bread Machine or Instant Active Dry yeast must be used.
WHITE BREAD
T5 ib. Loaf
1 1/4 cups water
2 1/2 tbsp. oil
1 1/2 tsp. salt
2 tbsp. sugar
1 1/2 tbsp. dry milk powder
3 cups bread flour
5 1/2 tsp, quick-rise yeast
PROGRAM; Super Rapid
Method:
Remove the bread pan from the bread maker. Attach the kneading blade onto the
1.
shaft. Have all Ingredients ready. Make sure all Ingredients, except water, are at
room temperature.
Use a liquid measuring cup to measure the water (110'’*115T/43'’-46''C) and pour
2.
into the bread pan.
Use a measuring spoon to measure the oil and add to the bread pan.
3.
Use a measuring spoon to measure the sugar, salt and dry milk; level off with the
4.
straight edge of a knife and add to the bread pan.
2.0 Ib. Loaf
1 1/2 cups + 3 tbsp. water
1/4 cup oil
2 tsp. salt
3 tbsp. sugar
2 tbsp. dry milk powder
4 cups bread flour
6 3/4 tsp. quick-rise yeast
PROGRAM; Super Rapid
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Page 11
SUPER RAPID BREAD RECIPES (contcf.)
Lightly spoon bread flour into a dry measuring cup: level off with the straight edge of
a knife and add to the bread pan.
Carefully measure Quick-Rise yeast with a measuring spoon; level off with the
6.
straight edge of a knife and add to the bread pan.
Place the bread pan into the bread maker. Push down on rim until it snaps into
7.
place. Close the lid. ^ —-v
8, Select Super Rapid program and press START.
9, At the beep during the kneading process (;53), check the dough ball, It
should be sticky to the touch. At this time, push down any dough or flour "
that may be on the sides of the pan.
10, When the beeper sounds the bread has finished baking.
11, Use oven mitts to carefully remove the bread pan. .
CAUTION; THE OVEN CAVITY. BREAD PAN, KNEADING BLADE AND BREAD WILL
BE VERY HOT. USE OVEN MITTS.
12, Turn bread pan upside down and shake several times to release the bread. Do not
use metal utensils inside the bread pan or bread maker, Remove the kneading
blade and allow loaf to cool standing upright on wire rack approximately 20 minutes
before cutting.
13, When the bread has completely cooled, approximately 1 hour, store in an air tight
container,
14, UNPLUG UNIT BEFORE CLEANING, DO NOT IMMERSE THE BREAD PAN IN
WATER. SEE "MAINTENANCE, CLEANING AND STORAGE,"
START
WHITE WHEAT BREAD
1 lb. Loaf
3/4 cups + 3 tbsp. water
1 tbsp. oil
1 tsp. salt
3 tbsp. sugar
1 tbsp. dry milk powder
1 3/4 cups bread flour
1/2 cup whole wheat flour
4 1/2 tsp. quick-rise yeast
PROGRAM: Super Rapid
FRENCH BREAD
1 lb. Loaf
3/4 cups + 3 tbsp. water
1 tbsp. oil
3/4 tsp, salt
2 1/2 tsp. sugar
2 1/4 cups bread flour
3 1/2 tsp. quick-rise yeast
PROGRAM: Super Rapid
2.0 lb. Loaf
1 1/2 cups + 3 tbsp. water
3 tbsp. oil
2 tsp. salt
1/4 cup sugar
2 tbsp. dry milk powder
3 1/2 cups bread flour
1/2 cup whole wheat flour
6 tsp, quick-rtse yeast
PROGRAM: Super Rapid
2.0 lb. Loaf
1 1/2 cups + 2 tbsp, water
3 tbsp. oil
1 1/2 tsp, salt
1 1/2 tbsp. sugar
4.^1/3 cups bread flour
6 tsp. quick-rise yeast
PROGRAM: Super Rapid
Page 12
SUPER RAPID BREAD RECIPES (contd.)
ITALIAN BREAD 1 lb. Loaf
1 cup + 1 tbsp. water
4 tsp. oi!
1 tsp. salt
2 tbsp. sugar
1 tbsp. dry milk powder
1 1/2 tsp. dried Italian seasoning
2 1/4 cups bread flour
4 1/2 tsp. quick-rise yeast
PROGRAM: Super Rapid
HONEY GRANOLA BREAD
2.0 lb. Loaf
1 1/2 cups + 1 tbsp. water
6 tbsp. oil
2 1/2 tbsp- honey
2 tsp. salt
3 tbsp. dry milk powder
4 1/4 cups bread flour
1 cup granola cereal
6 3/4 tsp. quick-rise yeast
PROGRAM; Super Rapid
2.0 lb. Loaf /
1 1/2 cups + 1 tbsp. water
2 tbsp. oil
> 2 tsp. salt
1/4 cup sugar
2 tbsp. dry milk powder
1 tbsp. dried Italian seasoning
4 cups bread flour
6 3/4 tsp. quick-rise yeast
PROGRAM; Super Rapid
CINNAMON RAISIN BREAD 1 lb. Loaf
1 cup -f 1 tbsp. water
1 tbsp. oil
2 1/2 tbsp. brown sugar
1 tsp. salt .
1 tbsp. dry milk powder
2 1/4 cups bread flour
3/4 tsp. cinnamon
1/3 cup walnuts
1/3 cup raisins
4 1/2 tsp. quick-rise yeast
PROGRAM; Super Rapid
2.0 lb. Loaf
1 1/4 cups + 1 tbsp. water
7 tsp. oil
3 1/2 tbsp. brown sugar
1 1/2 tsp, salt
1 1/2 tbsp. dry milk powder
3 1/2 cups bread flour
1 tsp. cinnamon
1/2 cup walnuts
1/2 cup raisins
6 3/4 tsp. quick-rise yeast
PROGRAM; Super Rapid
11
Page 13
USING THE TIMER
DELAYED BAKIND
You can program the Breadmaker to delay
preparing and baking the loaf for up to 13
hours from the time you press the START
button.
Set the timer for the number of hours there
will be between the time you set it and the
time you want the bread to finish baking.
For example:
It’s 8:15 a.m, and you want the bread to
be finished at 7:00 p.m, the same day.
The time difference from 8:15 a.m. to
7:00 p.m. is 10 hours, 45 minutes.
Set the timer for 10 hours, 45
minutes.
It’s 9:00 p.m. and you want breakfast
bread ready at 6:30 a.m. the next
morning. The number of hours + min
utes from 9:00 p.m. to 6:30 a.m. is 9
hours, 30 minutes,
Set the timer for 9 hours, 30 minutes.
CAUTION: DO NOT use delayed baking
for recipes containing perishable ingredients
such as Dairy Products (eggs, milk, cheese,
yogurt), Meats (cooked or uncooked), Fish,
or Poultry, These ingredients may begin to
spoil before baking begins and create a
health hazard if eaten.
• 1.2,3! 1,2,3!
Remember to always put your ingredi
ents into the Bread Pan in the following
order;
1. Wet water, milk, oils, fats
2. Dry salt, powdered milk, grains,
sugar, flour
3. Yeast - Do not use yeast past
expiration date.
To Program Delayed Baking
Step 1,
Add ingredients, as usual, taking care
not to let the yeast and liquid ingredi
ents mix,
Step 2.
Close Breadmaker lid and
plug it Into a 120V electrical / ^ ^
outlet, SELECT
Step 3, ^
Select the desired cycle, loaf
size, and crust color.
Step 4.
TIMER SET
Press the A Timer button
once for each 10 minutes
you wish to delay the finish
time. Press the V button to subtract
time if you enter too much. The time
amount shows in the Display Window
Press and hold either A or V to fast
forward or fast reverse time,
NOTE; Actual baking times will not
change. ^
Step 5. START
Press START to begin Timer.
countdown. The colon (:) in the time
shown in the Display Window will begin
to flash. This lets you know that the
Timer has started. When the Display
Window shows 0:00, baking Is complete.
NOTE: Always set timer for the shortest
time possible. Because ingredients are
partially combined in the Bread Pan, the
dough may tend to deteriorate if left
unbaked for too many hours, especially
on a warm or humid day.
Keep yeast away from liquids (or it will
start to activate immediately) and salt (or
it may not activate at all).
BAKE ONLY
You can set the Timer to bake breads from
store-bought frozen dough or dough you
have made and saved. You can also warm
up a previously made loaf,
Page 14
USING THE TIMER (contd.)
To Program Bake Only
Step 1.
Select the Bake Only cycle.
SÉLECT
Step 2<
Use the Up Aand Down V
arrows to set the baking
time you want within a time
range from 15 minutes to
I hour, 50 minutes.
TIM6R SET
\/
Step 3.
Press START The bread
maker will "beep” when
baking is completed. Then,
follow the instructions in steps 10 and
II from the “MAKING DOUGH AND
BAKING BREAD" section.
START
USING THE PAUSE FEATURE
Your Kenmore Automatic Breadmaker has
a traditional, horizontal loaf pan. This
feature, in combination with the PAUSE
button, allows you to be very creative with
bread machine baking.
When you press and hold PAUSE for 2 full
seconds, the bread machine will stay "on
hold" for up to 10 minutes. You can press
PAUSE at any time, during any cycle.
To activate pause mode,
press and hold PAUSE button
for 2 seconds. You will hear a
beep when pause begins.
To resume the cycle, press
START and the machine will
begin again at the point where
it left off. If you forget to press
START, the machine will automatically re*
activate after the 10 minutes have
elapsed.
Using PAUSE will let you do some of the
following:
• Decorative crusts • Braided breads
• Pull-apart rolls • Monkey breads
• Add crumble toppings to coffee cakes
• Create rustic-style, Mediterranean-
style rolled bread.
• Score crust
START
Helpful Hints:
• When you selept the Bake Only or
Batter Breads/Cake cycle, you cannot
program the Breadmaker for delayed
baking.
• If you make an error after you ^ "
have begun the Timer pro* STOP
gram and you wish to start 'w-—over, press and hold the STOP button.
The Timer will clear and you may begin
again.
• The Kneading Paddle isn’t placed into
the Bread Pan for the Bake Only cycle.
Here's s quick example of a rolled,
Mediterranean-style bread using a
French bread recipe:
• Activate PAUSE at the end of ^
Knead 3 (see “Kneading and I PAUSE
Baking Cycle Charts" for time v---------------^
details.)
• Remove dough. Roll it out on a clean,
lightly floured surface. You’ll want to roll
the dough into an 8-1/2” x 13" rectangle.
• Lightly brush with a good olive oil, such as
Tassos. Then, sprinkle with fresh chopped
garlic, basil, rosemary, and sun-dried
tomatoes, Top with 1/3 cup of crumbled
feta or goat cheese. If you would like, you
could even add 2-3 slices of prosciutto,
• Roll the dough up tightly into an 8-1/2"
wide roll. Tuck ends under and place into
the Bread Pan. Return Bread ^
Pan to the Breadmaker, close
the lid and touch START. ^
• The final rise will begin,
immediately followed by BAKE.
• As the baking begins, you
could PAUSE again. You can
score the top crust, gently
mist the loaf with cold water,
return the Bread Pan to the
Oven Case, close the lid and
touch START Your rustic,
Mediterranean bread wilt
soon finish baking.
13
START
START
Page 15
dbcdcd
wtCi ti«
Your Kenmore Breadmaker comes with a
terrific feature called the “Add-In Beeper."
The "Add-In Beeper” should be used when
you want to add nuts, fruits, herbs,
chopped veggies, oats, etc. to the dough,
The beeper will sound several minutes
prior to the end of Knead 2, approximately
23 minutes from the activation of the initial
kneading.
Why is this beeper necessary? You’ll find
that, if you add raisins, rolled oats, seeds,
or herbs into the pan with the initial
ingredients, several factors may effect your
final loaf.
First, dehydrated foods will rehydrate
quickly and break down into small flecks.
So, if you want plump raisins in your raisin
bread, add them after the beeper signal.
Secondly, certain add-ins such as sun
dried tomatoes will color the bread to a red
or dark pink, as well as break down. Again,
if you’d like chunks of sun-dheds in the
bread, add them when the beeper reminds
you to.
CONVECTION COOL-DOWN
Your Kenmore breadmaker has a very
important feature; true convection cool
down, Towards the end of the baking
cycle, a convection fan will activate.
Not only does the fan circulate air within
the bread case, helping prevent condensa
tion forming between the crust and baking
pan, it also makes for a better crust and
even browning.
This function keeps the bread from becom
ing soggy If not removed immediately.
The Jam cycle makes your favorite Jams.
JAM CYCLE
See “RECIPES" at the end of this manual.
For best results: ^
• DO NOT reduce sugar or use sugar
substitutes. The exact amounts of
sugar, fruit, and pectin are necessary
for a good set.
• Use only ripe fruit (not overripe or
underripe) for best flavor.
• DO NOT puree fruit. Crush with a
potato masher or food processor. Jam
should have bits of fruit in It.
• Recipes should not exceed 3 1/2 cups.
• Be sure to measure fruit before it is
crushed, not after.
• Remove stems, seeds, or pits from
fruit before crushing. .
NOTE: You cannot use the Timer for
delayed operation in the Jam Cycle.
Step!,
With Kneading Paddle in position, add
crushed fruit to Bread Pan.
Step 2,
Add remaining ingredients.
Step 3.
Insert Bread Pan Into Oven Case.
Close lid.
Step 4«
Press SELECT button to
choose Jam cycle.
SELECT
Step 5.
Press START. The machine
will pre-heat for 15 minutes
before any movement
occurs. After pre-heating,
the jam will heat and mix for approxi
mately 50 minutes, then cool for an
additional 10 minutes. The machine
will beep when the cycle is complete.
Step 6. ^
Press STOP, Use oven STOP
mitts to remove Bread Pan.
Step 7, '
Pour hot jam into a heat-proof con
tainer, Leave 1/2 inch of space at top
of container,
START
--------
..............
.
...
Step 8.
Cover tightly to store. Jam will thicken
upon cooling and storage.
"
Page 16
FOR BEST BAKING RESULTS
Measure ingredients accurately, using
a good set of measuring cups and
spoons or a scale. Make sure to level
all dry ingredients when measuring.
Inaccurate measurements could cause,
uneKpected results,
Be precise in measuring water.
Use fresh ingredients.
• Since moisture Is an enemy to flour,
be sure to store flour in an airtight
container,
• To keep yeast active, store it in an
airtight container in the refrigerator.
• DO NOT use yeast if the date code
on the packet has expired.
We recommend using bread flour for
baking with this bread machine. There
are white, whole wheat and blended
bread flours. If you cannot find bread
flour, “all-purpose” flour is an accept
able substitute.
1, 2, 3Í 1, 2, 3!
Remember, afways put your ingredi
ents into the Bread Pan in this order:
1. Wet - water, milk, oils-fats
2. Dry - salt, powdered milk,
grains, sugar, flour
3. Yeast - do not use yeast past
expiration date.
When using Timer, we recommend set
ting it for as short a time as possible.
Because ingredients are partially com
bined In the Bread Pan, the dough may
tend to deteriorate if left too many hours,
especially on a warm or humid day.
Keep Lid closed during Baking cycle.
Opening it excessively causes uneven
baking.
After cooling and slicing bread, store it
in a plastic bag or plastic wrap to pre
vent it from drying out.
• If you are baking a whole grain, rye,
oat, or pumpernickel bread, and
cannot find bread flour or all
purpose flour, you will need to add
gluten to the recipe. Why?
Because heavy, hard flours such as
stone ground whole wheat and dark
rye need a “boost” of protein to
allow them to knead and rise.
• Gluten is available at most large
grocery chains in the baking section.
The rhanufacturers directions for
measurements should be followed.
If you are using a heavy stone
ground whole wheat flour for a 2 lb.
recipe (4-4 1/2 cups), you will need
to add 1/3 cup of gluten to the dry
ingredients.
15
Page 17
MAINTENANCE, CLEANING, AND STORAGE
MAINTENANCE
This Automatic Breadmaker requires little
maintenance. It contains no userserviceable parts inside the housing.
Contact qualified personnel if the product
requires servicing.
CLEANING
CAUTION: To avoid electric shock, unplug
Breadmaker before cleaning!
The Bread Pan and Kneading Paddle have
non-stick surfaces for easy clean-up.
1. After baking each loaf of bread, unplug
Breadmaker and discard any crumbs.
2. Remove Bread Pan from Oven Case.
Remove Kneading Paddle from Bread
Pan, Wash the Bread pan and Knead
ing paddle, inside and out, with warm,
soapy water and a plain sponge or cloth.
Avoid scratching the non-stick surfaces.
DO NOT PUT BREAD PAN OR
KNEADING PADDLE IN A DISHWASH
ER OR SOAK IT IN WATER FOR
LONG PERIODS OF TIME.
Wipe inside of Lid and oven Case with
a damp cloth or sponge. If residue has
scorched on heating plate, scrub with a
non-abrasive scrubbing pad and wipe
clean. Do not Immerse appliance In
water or any other liquids. The Lid
can be removed for cleaning. DO NOT
PUT LID IN DISHWASHER, This will
cause the lid to warp,
DO NOT use vinegar, bleach, or harsh
chemicals to clean the Breadmaker.
DO NOT soak Bread Pan for a long
period of time—this could interfere with
the Drive Shaft operation.
Be sure machine is completely cooled
before storing.
The inner casing contains the heating
element and drive base. When clean
ing,
NEVER pour water, solvents, or
cleaning solutions Into this area.
Page 18
STANDARD BREAD RECIPES
NOTE: For best resuits, always use Bread Flour or All Purpose Flour for these bread
recipes. Do not use self-rising or cake flour. /
BASIC WHITE BREAD
1.5 lb. Loaf
2.0 lb. Loaf
1 cup + 2 tbsp. water
2 tbsp. Canola oil
1 1/2 tsp. salt
2 tbsp. sugar
1 1/2 tbsp. dry milk powder
3 1/4 cups white bread flour
1 3/4 tsp. active dry yeast
1 1/4 cups + 2 tbsp. water
2 tbsp. Canola oil
2 tsp. salt
3 tbsp. sugar
2 tbsp. dry milk powder
4 1/2 cups white bread flour
2 tsp. active dry yeast
WHOLE WHEAT BREAD
1.5 lb. Loaf
1 cup + 2 tbsp. water
2 tbsp. oil
1 1/2 tsp. salt
3 tbsp. brown sugar
2 tbsp. dry milk powder
3 1/4 cups whole wheat bread flour*
3 1/2 tsp. active dry yeast
* For best results when not using bread flour, we recommend adding Gluten to the
recipe. Add 1/3 cup of Gluten to a 2 lb. recipe. If whole wheat flour is stone ground, you
may need to add up to 1/2 cup of Gluten.
2.0 lb. Loaf
1 1/4 cups water
3 tbsp. oil
2 tsp. salt
4 tbsp. brown sugar
3 tbsp, dry milk powder
4 1/3 cups whole wheat bread flour*
4 1/2 tsp. active dry yeast
EASY FRENCH BREAD
1.5 lb. Loaf
1 cup + 2 tbsp, water
1 tbsp. olive oil
1 tsp. salt
1 1/4 tsp. sugar
3 1/4 cups white bread flour
1 1/4 tsp. yeast
More recipes are included in the Recipe Planner,
2.0 lb. Loaf
1 1/3 cups water
2 tbsp. Olive oil
1 1/2 tsp. salt
2 tsp. sugar
4 cups white bread flour
1 1/2 tsp. yeast
17
Page 19
PEANUT CAKE
CAKE RECIPES
1 1/2 cups all purpose flour
1 tsp, baking powder
3/4 tsp, baking soda
1/4 tsp, salt
1/2 cup white sugar
2 eggs, large
Combine first four ingredients and mix well. Set aside. Place eggs, yogurt, peanut butter,
apple sauce, water, vanilla extract and sugar in the baking pan In that order. Close the lid
and start the cake cycle. When continuous mixing begins, add the flour mixture in a slow,
steady stream, Close the lid. Allow the cake to cool uncovered in the refrigerator for
25-30 minutes before attempting to remove it from the pan.
1/2 cup low-fat yogurt
1/2 cup crunchy peanut butter, softened
1/4 cup apple sauce
1/4 cup water
1 tsp. vanilla extract
PINEAPPtE-COCONUT CLAFOUTI CAKE
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp, baking soda
1/2 tsp, salt
3/4 cups white sugar
2 eggs, large
1/2 cup milk, whole
1/2 cup canned pineapple chunks, drained
1/4 cup pineapple juice {from can)
1/2 cup sweetened shredded coconut
1 tsp. vanilla extract
Combine first four ingredients and mix well. Set aside. Place pineapple, pineapple juice,
eggs, milk, coconut, sugar, and vanilla in the baking pan and place it in the machine.
Close the lid and start the cake cycle. When continuous mixing begins, add the flour
mixture in a slow, steady stream. Close the lid. Allow the cake to cool uncovered in the
refrigerator for 25-30 minutes before attempting to remove it from the pan.
DEVIL’S FOOD POUND CAKE
1 1/2 cups all purpose flour
1 cup cocoa powder
1/4 tsp. nutmeg
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
In a small bowl, combine the first six ingredients and mix well, Set aside. Place the egg,
yogurt, cheese, whiskey, chocolate chips and sugar in the baking pan in that order. Place
the pan in the machine and close the lid. Start the cake cycle, When continuous mixing
begins, add the flour mixture in a slow, steady stream, Close lid. Allow the cake to cool
uncovered in the refrigerator 25-30 minutes before attempting to remove it from the
baking pan, Use a spatula to help loosen the oake if necessary.
1 cup white sugar
1/2 cup low-fat yogurt, plain
1/2 cup farmer's cheese, softened
1/2 cup semi-sweet chocolate chips
1 egg, large
1 oz, {shot glass) whiskey or rum
Page 20
CINNAMON-RAISIN COFFEE CAKE
2 cups all purpose flour
1 cup white sugar
1 1/4 cup milk, whole
1/2 cup butter or shortening, melted
2 eggs, large
Place milk, butter, eggs and vanilla extract in the baking pan. Add remaining ingredients
and start the cake cycle. Dust with powdered sugar after cake has cooled.
2 tbsp. dark raisins
1 tbsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
LEMON-RAISIN “CHEEZY” CAKE
1 1/2 cups all purpose flour
1 cup farmer's cheese (crumbled, small)
1/4 loW“fat cream cheese (cut in small pieces)
1/2 cup white sugar
2 eggs, large
Have all ingredients at room temperature (1 1/2-2 hours). It is very important that the
cheeses are soft and in small pieces or they will not mix properly. Place cheese, egg,
raisins, hot water, and lemon extract in baking pan. Add the remaining ingredients and
start the cycle. Makes about a 2 lb. cake.
1/3 cup water, hot
2 tbsp. golden raisins, soaked
1 tbsp. baking powder
1 tsp. lemon extract
CRANiERRY-WALNUT CAKE
1 1/2 cups all purpose flour
1/3 cup chopped walnuts
1/2 tsp. cinnamon
3/4 tsp baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup fresh or frozen cranberries, whole
Crush the cranberries and mix with the sugar. Place in the baking pan and let stand for
10 minutes. Add the eggs, oil, orange juice and orange and vanilla extracts to the pan
and place it in the machine. Close the lid and start the cake cycle, Combine the first six
ingredients and mix well. When continuous mixing begins, add the flour mixture to the
pan in a slow, steady stream. Close the lid. Allow the cake to cool uncovered in the
refrigerator for 25-30 minutes before attempting to remove it from the baking pan.
1 cup white sugar
2 eggs, large
1/4 cup canola oil
1 tbsp. orange juice
1/2 tsp. orange extract
1 tsp. vanilla extract
10
Page 21
JAM RECIPES
STRAWBERRY-RHUBARB JAM
3/4 cup (8 oz.) strawberries, hulled
3/4 cup (8 oz.) rhubarb, roughly chopped
Place all Ingredients in baking pan and start the jam cycle. The strawberries should be
very ripe and sweet and the rhubarb firm and crisp. Try adding 1 tbsp. of this Jam to a
small container of plain, low-fat yogurt.
1 2/3 cups (13 oz.) white sugar
RASPBERRY JAM
1 1/2 cups (12 oz.) red or black raspberries
1 1/2 cups (12 oz.) white sugar
Place all ingredients in baking pan and start the Jam cycle. This jam will be very liquid
when cycle is completed. It can be strained to eliminate the seeds, if desired. The jam
will thicken when completely cooled.
2 tbsp. honey
BLUE KIWI MANGO JAM
3/4 cup (6 oz.) kiwi fruit, peeled and chopped
3/4 cup (6 oz.) mango, peeled and chopped
1 1/2 cups (12 oz.) white sugar
1 tsp. lemon zest, grated
1 tsp. orange zest, grated
4 drops blue food coloring
Place all ingredients in baking pan and start the jam cycle. The kiwi fruit should be ripe
but not mushy while the mango should be barely ripe. Lemon and orange zest are grated
from the surface of the peel, Make sure some of the bitter white rind is included.
PEACH-RAISIN JAM
1 1/2 cups (12 oz.) ripe peaches, pitted
1 1/2 cups + 1 tsp, white sugar
2 tbsp. golden raisins, soaked
Place all ingredients in baking pan and start the jam cycle. For best results, fruit and
sugar should be weighed on a small kitchen or postal scale. 1 1/2 cups of fruit or white
sugar weighs 12 oz.
1 tbsp. brown sugar
2 whole cloves
1/8 tsp, ground allspice
Page 22
KNEADING AND BAKING CYCLE CHARTS
Course
Selection
CflUST Conlrol
LOAF Control t.S lbs. 2.0 lbs.
Delay Timer flange
Preheat
Knead
1
Knead 2
Rise 1
Knead 3
Rise a
Knead 4
Rise3
SaKirig
Convection Cool
Down
Total Tirne
Light
3:0T‘f300
3 mifi.
2Í mm.
40 min 40 min.
10 Sec
25 min
15 Sec 15 sec. 15 sec. IS sec.
SO mm.
37 min. 40 min
10 mm
3:10'13:00
00
3:07
00
5 min.
20
mm 22 mm
10 seC 10 sec 10 sec. 10 sec
25 min
50 mid. So min.
10 min. 10 min. 10 min,
3'10
Basic Bread
Medium
1.5 lbs. 2-0 lbs.
3:15-13:{)0
3 min. 5 mm.
40 min
25 mm. 25 min
45 mm. ' 50 min.
3:20*13:00
00 00
20 mm. 22 min
40mtn
50 min.
3:15 3:20 3:25 3:30
Dark
1.5 lbs. 2,0 lbs.
3:25-13:00
00
3 min. S min. 3 min.
40 mm 40 mm
2S min.
15 sec.
50 min.
55 min 60 min.
ID mm.
Light
1.5 lbs.
3:30-13:00
20
10
26 mirt.
15 sec.
50 min 32 min.
10 mm 00
1:47-13:00
00
mm. 22 min. 20 min.
sec OO
00
13 mm. 13 mm.
00
10 sec.
37 min.
1:47
Basic Rapid Bread
Medium
2.0 lbs-
1:50-13:00
S mm.
10 sec.
32 min.
40 min
1:50 1:S5 2:00 2:05 2:10
00
00
00
00
1.6 lbs.
155-1300
3 min.
22
13 mm
10 see.
32 mih
45 min 50 min.
2,0 lbs. 1.5 lbs
2:00-13:00 2:05-1300
00 00 00
6 min.
20 mm. 22 min.
mm.
13 mm. 13 min.
00
00
00
00
00 00
10 sec.
32 min.
00
Dark
3min.
00
10 sec.
32 mm.
55 min.
00 00
2.0 lbs
2:10-13:00
00
5 min.
20 min.
13 mih.
00
00
10 sec,
32 mih
1 hr
Keep Warm
Course
Seieciion
CRUST Control
LOAF Control
Delay Timer Range
Preheat"
Knead 1
Knead 2
Rise 1
Knead 3 10 sec 10 sec.
Rise 2
Knead 4
Rise3
Baking
1 hr 1 hr.
Whole Wheat Bread*
Light
1,5 lbs 2.0 lbs. 1.5 lbs,
3 36-13:00 3:40-13 00 343-13:00 3:45-1300
30 min.
Sfflin.
17 min.
45 mirt.
25 min. 25 mm.
10 sec.
48 min. 45 min.
43 min.
30 min. 30 min. 30 mih. 30 min. 30 mm. 5 mm
5 min.
15 min. 17 min 15 mm.
45 mm.
10 sec.
45 min.
1 hr. 1 hr 1 hr 1 hr
Medium
2.0 lbs.
3 min.
46 min. 45 min.
10 sec. 10 sec
25 mm.
10 sec.
45 min.
40 min.
5 rnin.
25 min.
10 sec. 10 sec. 10 sec. 10 sec-
45 min. 45 mm.
50 min. 57 min. 60 min. 38 min.
Dark
1,6 lbs. 2.0 lbs
3:52-1300
3 min. 5 min. 3 mm.
17 min. 15 min.
45 mm.
10 sec. 10 sec. 00 00 00
25 mm. 25 mtn
355-13:00
1
hr.
1 hr
Wholewheat Rapid Bread*
Light
1.6 lbs.
213-1300 215-1-3 00
17 min. 15 min. 17 mm 15 mm
45 min. 30 min. 30 mtn.
45 min.
40 mtn.
2,0 lbs. 1.5 lbs 2,0 lbs.
5 min.
5 min 3 mm. 5 min 3 mm.
OO 00 00
10 sec 10 sec.
40 mm.
40 min. 43 mm 45 mm.
1 hr 1 hr
Medium Dark
2:!8-13:00
5 min
30 mm.
40 mifi 40 min.
2:20-13:00
5 min. 5 min.
30 mm.
00
00
10 sec.
1 hr. 1 hr
15 lbs.
2:27-13:00
17 min.
30 min. 30 min.
10 sec.
40 min. 40 min.
52 min. 55 min.
2.0 lbs.
2:30-13:00
5 min.
5 min.
15 min
00
00
00
00
10 s6c
Gonveetiofj Cool
Down
Total Time
Keep Warm
10 min.
3:38
1 hr.
10 mih.
3:40
1 hr 1 hr 1 hr 1 hr
10 min. 10 min.
3:43 3:45 3:62 3:55
10 mm.
10 min.
1 hr.
00
2:13
1 hr
00
2:15
1 hr.
00
2:18
1 hr. 1 hr 1 hr
00
2:20 2:27
00
Whole Wheat cycles have a rest period for up to 30 minutes before kneading begins.
No movemertt occurs in the Bread Pan. This is normal.
21
00
2:30
1 hr
Page 23
KNEADING AND BAKING CYCLE CHARTS (contd.)
Course
Selection French iread
French Rapid Bread
CRUST Control
LOAF Control
Delay Timer Range
Preheat 00
Knead 1
Knead 2
Rise 1
Knead 3
Rise 2 30 min,
Knead 4
Rise3
Baking 42 min.
Convection Cool
Down
Total Time
Keep Warm
1,5 lbs.
3;27-13:00 3:30-13;00 3;35-13:OD
3 min.
22 min.
40 min. 40 min 40 min.
10 sec. 10 sec,
10
sec.
60 min,
10 mm. 10 min,
3:27
1 hr
Light
2.0 lbs.
00
5 min.
25 min. 22 mm.
30 min. 30 min,
10 sec,
60 mjn.
45 nun. 50 min.
3:30
1 hr. t hr.
Medium
00
sec,
2.0 lbs.
3,#13;00
6 min,
25 mm, 22 min.
40 min.
30 min.
10 sec. 10 sec.
60 min.
55 min,
3:40
1 hr. 1 hr, 1 hr.
1,5 lbs,
3:45-13:00
00
00 00
3mih,
40 min.
30 min,
60 min
60 min.
10 min.
3:45
1.5 lbs,
3 min
10 sec. 10 sec. to sec.
10
60 min.
10 min. 10 rnin,
3:35
Dark
2.0 lbs.
3:50-13:00
5 min.
20 mm.
40 mm.
10 sec.
30 min.
10 sec.
60 min,
65 min.
10 min 00
350
light
1.5 lbs.
2:27-13:00
3 min.
22 min.
25 min.
to sec.
55 min.
42 min. 45 min,
2:27 2:30
1 hr
2,0 lbs.
2:30-13:00 2:35-13:00
00
00 00
00
00 00
5 min.
20 min.
25 min, 25 min. 25 min.
00
10 sec.
55 min.
00
t hr.
Medium
00
00
00
2.0 lbs
2:40-13:00
00 00
5 min. 3 min.
20 min.
00
00
to sec.
55 min. 55 min.
00
1 hr 1 hr.
1.5 lbs.
3 min.
22 min.
10 see.
55 min.
50 min. 55 min.
2:35 2:40
1 hr.
Dark
1,5 lbs.
245-1300 2:50-13:00
22 min.
25 min. 25 min.
' 00 00
10
1 hr.
2:45 2:50
2,0 lbs,
5 min.
20 min,
00 00
sec.
10 sec.
55 min
65 min.
00 00
00
1 hr.
Course
Selection
CRUST Control
LOAF Control 1.5 lbs, 2,0 lbs. 1.5 lbs,
Delay Timer Range 3:22'13:00
Preheat 00
Knead 1
Knead 2
Rise 1
Knead 3
Rise 2
Knead 4 5 see.
Rise3
Baking
Convection Cool
Down
3 min.
22 min.
25 nnin.
10 see.
25 min
65 mm. 65 min.
52 rnin. 55 min.
10 min 10 miri 10 min.
Fruit & Nut Bread
Light
3:2513:00
B mm, 3 mm.
20 min.
25 mm.
10 sec. 10 sec.
25 min.
S sec 1 sec.
00
3:30-13:00
00
22 min.
2s mm.
25 min. 25 min.
65 min
1 hr
Medium
2.0 lbs.
3:35-13:00
00
5 min.
20 min
25 min
10 see,
5 sec.
6S mm.
65 min 70 mm.
10 mm. 10 mm.
Dark Light
1,5 lbs,
3:40-13:00
3 min.
22 mm.
25 min
10 sec.
25 min.
5 sec
85 mm
2-0 lbs. 1,5 lbs,
3:45-13:00
00
00
5 min.
20 min.
25 min. 20 mm 20 min.
10 gee.
25 mm
5 sec.
65 mm 45 min. 45 min
75 mm
lOjnin
Fruit & Nut Rapid Bread
Medium
2.0 lbs. 1,5 lbs,
2:22-13:00
3 mifi-
22 mm
Id see
52 min 55 mifi. 60 mm 65 mir.
2:25-13:00
00
5 min
20 min 22 mm
00
00 QO 00
10 sec
00
2:30-13:00
00 00
3 min,
20 min.
00
10 sec.
45 mm.
OQ
2,0 lbs.
2:35-13:00 2;40-13:00 2:45-13:00
00 00
5 mm.
20 min.
20 min.
oo 00
00
10 sec.
45 min 45 mm
00
00
Dark
1,5 lbs.
3 mm.
22 rnin, 20 min.
20 min.
10 sec.
70 min.
2,0 lbs.
5 min.
20 min.
00
00 00
10 sec,
45 mm
75 min
00
00
00
00
Total Time
Keep Warm
3,22 3:25
1 hr. 1 hr.
3:30
1 hr
3,35
1 hr
3 40
1 hr.
3:45
1 hr
2:22
1 hr
2:25
1 hr 1 hr
2'30
‘When adding fruits, nut, herbs, etc, to doughs, wait to hear the “add-in"
beeper activates 23 minutes into the bread's cycle.
2'35
1 hr 1 hr 1 hr
2:40
2:45
r. The
Page 24
KNEADING AND BAKING CYCLE CHARTS (contd.)
Course
Seleciion
CRUST Control
LOAF Control
Delay Timer Raneje
Freheat
Knead 1
Knead 2
Rise 1
Knead 3
Rise 2
Knead 4
Rise3
Baking
Cake
*Knead5
1.5 min.
N/A
1:50
1 min, 00 5 m in.
3mln. . 00 15 min.
2 min. 00
2 min. 00 00
1 min. 00
2fnin. 00 00
89 min.
Jam
N/A N/A N/A N/A
1:15-!3:D0 0:50-l3:fl0 1:25-13:0()
00 15 min. 00 00
00
5Ó min. OO
Pizza
Dough
>
N/A N/A N/A N/A
30 min,. 60 min,
00
00 00
Dough
5 min,
20 min. 00
00 00
00 00
00 00
00 00
00
Bake
Only
N/A
'
00
00
00
40 min.
Convection Cool
Down
Total Time
Keep Warm
10 min.
1:50 1:15
10 min. 00
1 hr 00 00
0:50 1,25
lOmtn.
00
0:15*2:00
00
* You can "Bake Only” from 15 minutes to 1
hour, 50 minutes. See page 9 and 10, “Using
the Timer—Bake Only” for more details.
00
23
Page 25
TROUBLESHOOTING (contd.)
PROBLEM
MACHINE.
1. Does not begin cycle
after pushing START
2. Stops and displays
“ALERT”
3. Will not let me set the
Timer
4. “_H” displays when
you press START
5. ”„L” displays when
you press START
POSSIBLE CAUSE
1. Machine not plugged
in; SELECT not
pressed prior to
START; machine too
hot
2, Machine unplugged;
power outage
3. Timer cannot be set
for "Jam” cycle
4. Machine too hot
5. Machine is too cold
POSSIBLE SOLUTION
1. Plug in machine; make selec
tion by pressing SELECT
before START; remove Bread
Pan and allow machine to
cool (about 20 minutes),
2. Plug in machine; see
“Operating Instructions" on
page 6.
3. Do not attempt to use timer
for Jam cycle.
4. Remove Bread Pan and
allow machine to cool (about
20 minutes).
5. Unplug machine and allow it
to reach room temperature
6. “H:T’, “LLL”,
“S;SS”, “888”, or blank
boxes appear when
you press START
6. Error code message
6. Press STOP to clear display.
If display does not clear, un
plug machine and contact
Customer Service Dept, at
1-800-233-9054
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