R-BM-01
BREAD MAKER Machine à pain
Manual
Manuel
GB
INSTRUCTION MANUAL
Read this booklet thoroughly before using and save it for future reference
IMPORTANT SAFEGUARDS:
Before using the electrical appliance, the following basic precautions should always be followed:
1.Read all instructions.
2.Before using check that the voltage of wall outlet corresponds to the one shown on the rating plate.
3.Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damage dining manner. Return appliance to manufacturer or the nearest authorized service agent for examination, repair or electrical or mechanical adjustment.
4.Do not touch hot surfaces. Use handles or knobs.
5.To protect against electric shock do not immerse cord, plugs, or housing in water or other liquid.
6.Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.
7.Do not let cord hang over edge of table or hot surface.
8.The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
9.This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliances by a person responsible for their safety.
10.Children should be supervised to ensure that they do not play with the appliance.
11.Do not place on or near a hot gas or electric burner, or in a heated oven.
12.Do not touch any moving or spinning parts of the machine when baking.
13.Never switch on the appliance without properly placed bread pan filled ingredients.
14.Never beat the bread pan on the top or edge to remove the pan, this may damage the bread pan.
15.Metal foils or other materials must not be inserted into the bread maker as this can give rise to the risk of a fire or short circuit.
16.Never cover the bread maker with a towel or any other material, heat and steam must be able to escape freely. A fire can be caused if it is covered by, or comes into contact with combustible material.
17.Do not operate the appliance for other than its intended use.
18.Do not use outdoors.
19.The instructions shall state that appliances are not intended to be operated by means of an external timer or separate remote-control system.
20.This appliance is intended to be used in household and similar applications such as:
–staff kitchen areas in shops, offices and other working
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environments;
–farm houses;
–by clients in hotels, motels and other residential type environments;
–bed and breakfast type environments.
21 Do not operate the unit without bread pan placed in the chamber to avoid damaging the appliance.
22 Save these instructions.
Know your bread maker
Measuring cup |
Lid |
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View window |
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Measuring |
Bread pan |
spoon |
Control panel |
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Housing |
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Kneading blade(not shown |
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but at the bottom of the pan) |
Function Introduction
1.BASIC |
5.SWEET |
2.FRENCH |
6.ULTRA FAST-I |
3.WHOLE WHEAT |
7.ULTRA FAST-II |
4QUICK |
8.DOUGH |
9.JAM
10.CAKE
11.SANDWICH
12.BAKE
ORL
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LIGHT MEDIUM DARK 1.5lb 2.0lb
1 3:00
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It indicates the program |
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you have chosen |
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The operation time for each program
AFTER POWER-UP
As soon as the bread maker is plugged the power supply a beep will be
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heard and “ 3:00” appears in the display after a short time. But the two dots between the “3” and “00” don’t flash constantly. The arrow points to 2.0LB and MEDIUM. It is the default setting.
START / STOP
For starting and stopping the selected baking program.
To start a program, press the “START/STOP” button once. A short beep will be heard and the two dots in the time display begin to flash and the program starts. Any other button is inactivated except the “START/STOP” button after a program has begun.
To stop the program, press the “START/STOP” button for approx. 3 seconds until a beep confirms that the program has been switched off. This feature will help to prevent any unintentional disruption to the operation of program.
MENU
It is used to set different programs. Each time it is pressed (accompanied by a short beep) that the program will vary. Press the button continuously the 12 menus will be cycled to show on the LCD display. Select your desired program. The functions of 12 menus will be explained below.
1.Basic: kneading, rise and baking normal bread. You may also add ingredients to add flavor.
2.French: kneading, rise and baking with a longer rise time. The bread baked in this menu usually will have a crisper crust and light texture.
3.Whole wheat: kneading, rise and baking of whole wheat bread. This
setting has longer preheat time to allow the grain to soak up the water and expand. It is not advised to use the delay function as this can produce poor results.
4.Quick: kneading, rise and baking loaf with baking soda or baking powder. Bread baked on this setting is usually smaller with a dense texture.
5.Sweet: kneading, rise and baking the sweat bread. For baking the
crisp and sweet bread.
6.Ultra fast-I: kneading, rise and baking 1.5LB loaf in a shortest time. Usually the bread made is smaller and rougher than that made with Quick program.
7.Ultra fast-II: the same as above, but applicable for 2.0LB loaf.
8.Dough: kneading and rise, but without baking. Remove the dough and shaping it to make bread rolls, pizza, steamed bread, etc.
9.Jam: boiling jams and marmalades.
10.Cake: kneading, rise and baking, rise with soda or baking powder.
11.Sandwich: kneading, rise and baking sandwich. For baking light
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texture bread with a thinner crust.
12.Bake: only baking, no kneading and rise. Also used to increase the baking time on selected settings
COLOR
With the button you can select a LIGHT, MEDIUM or DARK color for the crust. Press this button to select your desired color.
LOAF SIZE
Press this button to select the Loaf size of the bread. Please note the total operation time may vary with the different loaf size.
DELAY (TIME + or TIME - )
If you want the appliance do not start working immediately you can use this button to set the delay time.
You must decide how long it will be before your bread is ready by pressing the “TIME + ”or “TIME - ”. Please note the delay time should include the baking time of program. That is, at the completion of delay time, there is hot bread can be serviced. At first the program and degree of browning must be selected, then pressing “TIME+” or “TIME-” to increase or decrease the delay time at the increment of 10 minutes. The maximum delay is 13 hours.
Example: Now it is 8:30p.m,if you would like your bread to be ready in the next morning at 7 o’clock, i.e. in 10 hours and 30 minutes. Select your menu, color, loaf size then press the TIME+ or TIME - to add the time until 10:30 appears on the LCD. Then press the STOP/START button to activate this delay program. You can see the dot flashed and LCD will count down to show the remaining time. You will get fresh bread at 7:00 in the morning, If You don’t want to take out the bread immediately, the keeping warm time of 1hour starts.
Note: For time delayed baking, do not use any easily perishable ingredients such as eggs, fresh milk, fruits, onions, etc.
KEEP WARM
Bread can be automatically kept warm for 60 minutes after baking. If you would like to take the bread out, switch the program off with the START/STOP button.
MEMORY
If the power supply has been broken off during the course of bread making, the process of bread making will be continued automatically within 15 minutes, even without pressing Start/stop button. If the break time exceeds 15 minutes the memory cannot be kept and the bread
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maker must be restarted But if the dough is no further than the kneading phase when the power supply breaks off, you can press the “START/STOP” straight to continue the program from the beginning .
ENVIRONMENT
The machine may work well in a wide range of temperatures, but there could be a difference in loaf size between a very warm room and a very cold room. We suggest the room temperature should be between 15 and 34 .
WARNING DISPLAY:
1 If the display shows “H:HH” after you have pressed START/STOP button, (see below figure 1) the temperature inside is still too high. Then the program has to be stopped. Open the lid and let the machine cool down for 10 to 20 minutes.
2 If the display shows “E:EE” after you have pressed START/STOP button, (see below figure 2) the temperature sensor is disconnected please check the sensor carefully by Authorized expert.
LIGHT |
MEDIUM DARK |
1.5lb |
2.0lb |
LIGHT |
MEDIUM DARK |
1.5lb 2.0lb |
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Figure 2 |
For the first use
The appliance may emit a little smoke and a characteristic smell when you turn it on for the first time. This is normal and will soon stop. Make sure the appliance has sufficient ventilation.
1.Please check if all parts and accessories are complete and free of damage .
2.Clean all the parts according to the latter section “Cleaning and Maintenance”
3.Set the bread maker in baking mode and bake empty for about 10 minutes. After cooling it down clean once more.
4.Dry all parts thoroughly and assembly them, so the appliance is ready for using.
How to make bread
1.Place the pan in position, and then turn it clockwise until they click in correct position. Fix the kneading blade onto the drive shafts. Turn the kneaders clockwise until they click into place. It is recommended
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to fill holes with heat-resisting margarine prior to placing the kneaders, this avoids the dough to stick below the kneaders and the kneaders could be removed from bread easily.
2.Place ingredients into the bread pan. Usually the water or liquid substance should be put firstly, then add sugar, salt and flour, always add yeast or baking powder as the last ingredient. In case of heavy dough with high Rye or whole meal portion we advise to reverse the order of ingredients. i.e. to fill in first the dry yeast and flour, and finally the liquid to get a better kneading result.
3.With finger make a small indentation on one side of the flour. Add yeast to indentation, Make sure it does not come into contact with the liquid ingredients or salt.
4.Close the lid gently and plug the power cord into a wall outlet.
5.Press the Menu button until your desired program is selected.
6.Press the COLOR button to select the desired crust color.
7.Press the LOAF SIZE button to select the desired size (1.5LB or 2.0LB).
8.Set the delay time by pressing Time+ or Timebutton. This step may be skipped if you want the bread maker to start working immediately.
9.Press the START/STOP button to start working.
10.For the program of BASIC, FRENCH, WHOLE WHITE BREAD, SWEET, SANDWICH, a long beep sound will be heard during operation. This is to prompt you to add ingredients. Open the Lid and put in some ingredients. It is possible that steam will escape through the vent slits in the lid during baking. This is normal.
11.Once the process has been completed 10 beeps sound will be heard. You can press START/STOP button for approx. 3-5 seconds to stop the process and take out the bread. Open the Lid and while using oven mitts, firmly grasp the bread pan handle. Turn the pan anti-clockwise and gently pull the pan straight up and out of the machine.
12.Use non-stick spatula to gently loosen the sides of the bread from the pan.
Caution: the Bread pan and bread may be very hot! Always handle with care and use oven mitts.
13.Turn bread pan upside down onto a clean cooking surface and gently shake until bread falls out onto rack.
14.Remove the bread carefully from the pan and cool for about 20 minutes before slicing.
15.If you are out of the room or have not pressed START/STOP button at the end of operation, the bread will be kept warm automatically for 1 hour and then stop further keeping warm.
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16. When do not use or completely operation, unplug the power cord. Note: Before slicing the loaf, use the hook to remove out the Kneading blade hidden on the bottom of loaf. The loaf is hot, never use the hand to remove the kneading blade.
Special introduction 1. For Quick breads
Quick breads are made with baking powder and baking soda that activated by moisture and heat. For perfect quick breads, it is suggested that all liquids be placed in the bottom of the bread pan, dry ingredients on top. During the initial mixing of quick bread batters and dry ingredients may collect in the corners of the pan, it may be necessary to help machine mix to avoid flour clumps. If so, use a rubber spatula.
2. About Ultra fast program
The bread maker can bake loaf within 1 hour with ultra fast program. These 2 settings can bake bread in 58 minutes the bread is a little more dense in texture. Ultra fast I is for baking 1.5LB bread while Ultra fast II is for 2.0LB. Please noted ingredient of water should be hot water in the range of 48—50 , you must use a cooking thermometer to measure the temperature. The water temperature is very critical to the performance of baking. If the water temperature is too low the bread will not be rise to expected size; if the water temperature is too high it will kill the yeast prior to rising, which also will largely affect the baking performance.
Cleaning and Maintenance
Disconnect the machine from the power and let it cool down prior to cleaning.
1.Bread pan: Rub inside and outside with a damp cloth. Do not use any sharp or abrasive agents for the consideration of protecting the non-stick coating. The pan must be dried completely prior to installing.
2.Kneading blade: If the kneading bar is difficult to remove from the axle, In such an event fill the Container with warm water and allow it to soak for approx.30minutes.The kneader can then be easily removed for cleaning. Also wipe the blade carefully with a cotton damp cloth;
Please note both the bread pan and kneading blade are dishwashing safe components.
4.lid and window: clean the lid inside and outside with a slightly damp cloth.
5.Housing: gently wipe the outer surface of housing with a wet cloth. Do not use any abrasive cleaner to clean as this would degrade the high polish of the surface. Never immerse the housing into water for
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cleaning.
6.Before the bread maker is packed away for storage, ensure that it has completely cooled down, is clean and dry, and the lid is closed.
Introduction of bread ingredients
1.Bread flour
Bread flour has high content of high gluten (so it can be also called
high-gluten flour which contains high protein), it has good elastic and can keep the size of the bread from sunken after rising. As the gluten content is higher than the common flour so it can be used for making bread with large size and better inner fiber. Bread flour is the most important ingredients of making bread.
2.Plain flour
Plain flour is made by mixing well-chosen soft and hard wheat and applicable for making express bread or cakes.
3.Whole wheat flour
Whole wheat flour is made by grinding whole wheat, it contains wheat skin and gluten whole wheat flour is heavier and more nutrient than common flour. The bread made by whole wheat flour is usually small in size. So many recipes usually combine the whole wheat flour and bread flour to achieve best results.
4.Black wheat flour
Black wheat flour, also named by“rough flour”, is a kind of high fiber flour that is similar to whole wheat flour. To obtain the large size after rising it must be used in combination with high proportion of bread flour.
5.Cake powder
Cake powder is made by grinding soft wheat or low protein wheat, which is specially used for making cakes. Different flour seems to be alike, Actually yeast performance or absorbability of various flour differs largely for growing areas, growth reasons , grinding process and storage life. You may choose flour with different trademark to test, taste and compare in local market, and select the one which could produce the best result according to your own experiences and taste.
6.Corn flour and oatmeal flour
Corn flour and oat flour are made by grinding corn and oatmeal respectively; they both are the additive ingredients of making rough bread, which are used for enhancing the flavor and texture.
7.Sugar
Sugar is very important ingredient to add sweet taste and color of bread. While it helps to yeast bread as nourishment. white sugar is largely used. Brown sugar, powder sugar or cotton sugar may be called by special requirements.
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8.Yeast
Yeast passes doughy yeasting process, then produces carbon dioxide, making bread expand and inner fiber soft. However, yeast fast breeding needs carbohydrate in sugar and flour as nourishment.
1tsp. active dry yeast =3/4 tsp.instant yeast 5tsp. active dry yeast =1 tsp. instant yeast 2tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in refrigerator as it will be killed at high
temperature, before using check the date and storage life of your yeast. Store it back to the refrigerator as soon as possible after each use. Usually the failure of bread rising is caused by the dead yeast.
The ways described below will check whether your yeast is fresh and active or not.
1 pour 1/2 cup warm water (45-50ºC) into a measuring cup2 Put 1 tsp. white sugar into the cup and stir, then sprinkle 2tsp. yeast
over the water.
3 Place the measuring cup in a warm place for about 10min. Do not stir the water.
4 The froth will be up to 1 cup. Otherwise the yeast is dead or inactive.
9.Salt
Salt is necessary to improve bread flavor and crust color. But salt can also restrain yeast from rising. Never use too much salt in a recipe. if you don't want to use salt, omit it. And bread would be larger if without salt.
10.Egg
Eggs can improve bread texture, make the bread more nourish and larger in size, add special egg flavor to bread. when using it must be peeled and stirred evenly.
11.Grease, butter and vegetable oil
Grease can make bread be soft and delay storage life. Butter should be melted or chopped to small particles prior use, so as to be stir evenly when you take it out from refrigerator.
12.Baking powder
Baking powder mainly is used to rise the Ultra Fast bread and cake. As it do not need rise time and produce gas which will form bubble or soften the texture of bread utilizing chemical principle.
13. Soda
The same principle as above. It can also used in combination with baking powder.
14. Water and other liquid
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Water is essential ingredient for making bread. Generally speaking, water temperature between 20 and 25 is the most proper. But the water temperature should be within 45-50 for achieving rising speed for make Ultra Fast bread. The water may be replaced by fresh milk or water mixed with 2% milk powder, which may enhance bread flavor and improve crust color. Some recipes may call for juice for the purpose of enhancing bread flavor, eg: apple juice, orange juice, lemon juice and so on.
Ingredients weight
One of important step for making good bread is utilizing proper amount of ingredients.
It is strongly suggest to used measuring cup, measuring spoon to obtain accurate amount, otherwise the bread will be largely influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with measuring cups.
Observe the level of the measuring cup with your eyes horizontally. When you measure cooking oil or other ingredients, clean the measuring cup thoroughly without any other ingredients.
2. Measure dry powder
Dry powder should be kept in natural and loose conditions, level the cup mouth gently by blade to ensure accurate measure.
3. Ingredient sequence
The sequence of placing ingredients should be observed, generally speaking, the sequence is: liquid ingredients, eggs, salt and milk powder etc. When placing the ingredients, the flour can't be wet by liquid completely. The yeast can only be placed on the dry flour. Exclusively, yeast can't touch with salt. After the flour has been kneaded for some time and a beep remind you to put Fruit ingredients into the mixture. If the fruit ingredients are added too early the flavor will be diminished after long time mixing. When you use the delaying function for a long time, never add the perishable ingredients such as eggs, fruit ingredient.
Trouble shooting guide
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Problem |
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Solution |
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Some ingredients |
Unplug the bread maker |
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Smoke from |
adhere to the heat |
and clean the heat |
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ventilation hole when |
element or nearby, for |
element, but be careful |
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baking |
the first use, oil |
not to burn you, during the |
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remained on the |
first use, dry operating |
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surface of heat |
and open the lid. |
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element |
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Keep bread warm and |
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Bread bottom crust is |
leave bread in the |
Take bread out soon |
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bread pan for a long |
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too thick |
without keeping it warm |
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time so that water is |
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losing too much |
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After taking bread out, put |
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It is very difficult to |
Kneader adheres |
hot water into bread pan |
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tightly to the shaft in |
and immerge kneader for |
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take bread out |
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bread pan |
10 minutes, then take it |
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out and clean. |
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1.selected program |
Select the proper program |
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menu is improper |
menu |
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2.after operating, |
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open cover several |
Don’t open cover at the |
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Stir ingredients not |
times and bread is dry, |
last rise |
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evenly and bake |
no brown crust color |
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badly |
3.Stir resistance is too |
Check kneader hole, then |
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take bread pan out and |
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large so that kneader |
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operate without load, if not |
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almost can’t rotate |
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normal, contact with the |
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and stir adequately |
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authorized service facility. |
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Press “start/stop” button |
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Display “H:HH” after |
The temperature in |
and unplug bread maker, |
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pressing “start/stop” |
bread maker is too |
then take bread pan out |
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button |
high to make bread. |
and open cover until the |
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bread maker cools down |
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Check whether bread pan |
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Hear the motor |
Bread pan is fixed |
is fixed properly and |
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dough is made according |
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noises but dough isn’t |
improperly or dough is |
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stirred |
too large to be stirred |
to recipe and the |
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ingredients is weighed |
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accurately |
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Yeast is too much or |
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flour is excessive or |
Check the above factors, |
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Bread size is so large |
water is too much or |
reduce properly the |
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as to push cover |
environment |
amount according to the |
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temperature is too |
true reasons |
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high |
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No yeast or the |
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amount of yeast is not |
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Bread size is too |
enough, moreover, |
Check the amount and |
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yeast may have a |
performance of yeast, |
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small or bread has no |
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poor activity as water |
increase the environment |
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rise |
temperature is too |
temperature properly. |
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high or yeast is mixed |
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together with salt, or |
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the environment |
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temperature is lower. |
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The amount of liquids |
Reduce the amount of |
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Dough is so large to |
is so much as to make |
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overflow bread pan |
dough soft and yeast |
liquids and improve dough |
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rigidity |
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is also excessive. |
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1.used flour is not |
Use bread flour or strong |
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strong powder and |
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powder. |
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can’t make dough rise |
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Bread collapses in |
2.yeast rate is too |
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rapid or yeast |
Yeast is used under room |
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the middle parts |
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temperature is too |
temperature |
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when baking dough |
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high |
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2. Excessive water |
According to the ability of |
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makes dough too wet |
absorbing water, adjust |
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and soft. |
water on recipe |
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Bread weight is very |
1.too much flour or |
Reduce flour or increase |
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short of water |
water |
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large and |
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2.too many fruit |
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organization |
Reduce the amount of |
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ingredients or too |
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construct is too |
corresponding ingredients |
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much whole wheat |
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dense |
and increase yeast |
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flour |
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Middle parts are |
1. Excessive water or |
Reduce properly water or |
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yeast or no salt |
yeast and check salt |
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hollow after cutting |
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2.water temperature is |
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bread |
Check water temperature |
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too high |
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1.there is strong |
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glutinosity |
Do not add strong |
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ingredients in |
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glutinosity ingredients into |
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Bread surface is |
bread such as |
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bread. |
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adhered to dry |
butter and |
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powder |
bananas etc. |
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2.stir not adequately |
Check water and |
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mechanical construct of |
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for short of water |
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bread maker |
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If baking color is too dark |
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Different recipes or |
for the recipe with |
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excessive sugar, press |
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Crust is too thick and |
ingredients have great |
start/stop to interrupt the |
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baking color is too |
effect on making |
program ahead 5-10min |
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dark when making |
bread, baking color |
of intended finishing time. |
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cakes or food with |
will become very dark |
Before removing out the |
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excessive sugar |
because of much |
bread you should keep |
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sugar |
the bread or cake in bread |
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pan for about 20 minutes |
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with cover closed |
BREAD MAKER RECIPES
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Basic Egg Bread
Ingredients |
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1 1/2 lb. loaf |
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2 |
lb. Loaf |
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Milk |
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1 cup |
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1 1/4 cup |
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Large egg(s) |
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2 |
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2 |
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Butter or margarine |
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1 1/2 tablespoons |
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2 tablespoon |
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(cut-up) |
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Salt |
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1 1/2 teaspoon |
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2 teaspoon |
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Bread flour |
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3 cups |
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4 cups |
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Sugar |
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2 1/4tablespoon |
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3 tablespoon |
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Dry Yeast |
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1 teaspoons |
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1 1/4 teaspoons |
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Recommended cycle: Basic bread cycle. |
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Whole Wheat Carrot Bread |
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Oil |
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2 tablespoons |
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Honey |
2 tablespoons |
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Cottage cheese |
3/4 cup |
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Grated carrots |
1 cup |
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Dill weed |
1 1/2 teaspoons |
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Dry mustard |
1/2 teaspoon |
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Orange zest |
1 teaspoon |
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Salt |
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1 teaspoon |
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Whole wheat flour |
2/3 cup |
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Bread flour |
1 1/3 cups |
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Dry Yeast |
1 1/2 teaspoon. |
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Recommended cycle: Basic bread cycle. |
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Perfectly Easy White Bread |
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Ingredients |
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1.5 lb. Loaf |
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2 lb. Loaf |
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Warm Water |
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1 cup |
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1 1/4 cup |
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Salt |
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1 1/8 teaspoon |
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1 1/2 teaspoon |
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Sugar |
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2 1/4 tablespoons |
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3 tablespoons |
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Olive Oil or Vegetable Oil |
2 1/4 tablespoons |
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3 tablespoons |
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Bread Flour or |
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3 cups |
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4 cups |
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All-purpose Flour |
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SAF Perfect Rise |
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1 1/2 teaspoons |
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2 teaspoons |
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Gourmet Yeast |
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13
Recommended cycle: Basic bread cycle. |
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Chocolate Bread |
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Ingredients |
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1.5 lb. Loaf |
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2 lb. Loaf |
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Water |
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1 1/8 cup |
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1 1/2 cup |
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White Bread Flour |
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3 cups |
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4 cups |
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Sugar |
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1/4 cup |
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1/4 cup |
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Salt |
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1 1/2 teaspoons |
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2 teaspoons |
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Chocolate Chips |
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1/2 cup |
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1/2 cup |
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Vanilla |
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3/4 teaspoon |
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1 teaspoon |
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Large Egg |
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1 |
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1 |
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Cocoa Powder |
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1/2 cup |
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1/2 cup |
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Yeast (fast rise) |
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1 1/2 teaspoons |
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2 teaspoons |
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OR |
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Dry Yeast |
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1 1/2 teaspoons |
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1 1/2 |
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teaspoons |
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Recommended cycle: Sweet bread cycle. |
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White Bread |
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Ingredients |
1 1/2 lb. Loaf |
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2 lb. Loaf |
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Water |
1 cup |
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1 1/3 cups |
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Oil |
3 tablespoons |
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4 tablespoons |
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Sugar |
2 1/4 tablespoons |
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3 tablespoons |
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Salt |
1 1/2 teaspoons |
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2 teaspoons |
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Bread flour |
3 cups |
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4 cups |
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Dry Yeast |
1 1/8 teaspoon |
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1 1/2 teaspoons |
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Select Basic bread setting. |
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Raisin Bread |
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Ingredients |
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1 1/2 lb. Loaf |
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2 lb. loaf |
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Water |
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1 cup |
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1 1/3 cups |
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Oil |
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3 tablespoons |
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4 tablespoons |
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Sugar |
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1/4 cup |
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1/3cup |
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Salt |
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1 1/8 teaspoons |
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1 1/2 teaspoons |
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14
Cinnamon |
3/4 teaspoon |
1 teaspoon |
Bread flour |
3 cups |
4 cups |
Raisins |
1/2 cup |
2/3 cup |
Dry Yeast |
1 1/8 teaspoon |
1 1/2 teaspoon |
. Recommended cycle: Sweet bread cycle.
100% Whole Wheat Bread
Ingredients |
1 |
1/2 lb. Loaf |
2 lb. Loaf |
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Water (80 ) |
1 |
1/3 cups |
1 |
3/4 cups |
Nonfat dry milk |
1 |
1/2 |
2 tablespoons |
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tablespoons |
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Butter or margarine |
1 |
1/2 |
2 tablespoons |
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tablespoons |
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Honey |
1 |
1/2 |
2 tablespoons |
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tablespoons |
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Salt |
1 |
1/3 teaspoons |
1 |
3/4 teaspoons |
Whole wheat flour |
3 |
1/4 cups |
4 |
1/4 cups |
Wheat gluten |
1 |
1/2 |
2 tablespoons |
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tablespoons |
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Dry Yeast |
1 |
1/8 teaspoons |
1 |
1/2 teaspoons |
. Recommended cycle: Sweet bread cycle.
French Bread
Ingredients |
1 |
1/2 lb. Loaf |
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2 lb. loaf |
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Water |
1 cups |
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1 |
1/3 cups |
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Oil |
1 |
1/2 teaspoons |
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2 |
teaspoons |
Sugar |
2 |
tablespoons |
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2 |
2/3 tablespoons |
Salt |
1 |
1/8 teaspoons |
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1 |
1/2 teaspoons |
Bread flour |
3 cups |
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4 cups |
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Dry Yeast |
1 |
1/8 teaspoons |
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1 |
1/2 teaspoons |
Recommended cycle: French |
bread cycle. |
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15
Corn Bread
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Ingredients |
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1 1/2 lb. loaf |
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Milk |
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1 cup |
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Large egg |
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4 |
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Butter or margarine |
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1/3 cup |
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Salt |
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1 teaspoon |
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All-purpose flour |
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2 2/3 cups |
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Cornmeal |
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1 cup |
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Sugar |
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1/4cup |
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Bake powder |
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5 |
teaspoons |
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Recommended cycle: Quick |
bread cycle. |
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Ultra-fast |
Bread |
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Ingredients |
1 1/2 lb. loaf |
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2 |
|
lb. Loaf |
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Warm water (110 ) |
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3/4 cup |
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1 cup |
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egg |
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2 |
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2 |
|
|||
Butter or margarine |
2 1/4 tablespoon |
|
|
3 tablespoon |
|||||||||
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Salt |
3/4 teaspoon |
|
|
1 teaspoon |
||||||||
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Bread flour |
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3 cups |
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4 cups |
||||||
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Sugar |
1 1/2 |
tablespoon |
|
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2 |
tablespoon |
||||||
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Dry Yeast |
3 teaspoons |
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|
4 teaspoons |
||||||||
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Recommended cycle: Ultra-fast |
bread cycle. |
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Sandwich |
Bread |
|
|
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||||
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|||||||
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Ingredients |
1 1/2 lb. loaf |
|
2 |
lb. Loaf |
||||||||
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Water |
1 cup |
|
|
|
1 1/3 cup |
|
|||||
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Butter or margarine |
|
1 1/2 |
|
|
2 tablespoons |
|
||||||
|
tablespoons |
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||||
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Salt |
1 1/2 teaspoons |
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2 teaspoons |
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|||||||
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Sugar |
3 tablespoon |
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4 |
|
tablespoon |
|
|||||
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Dry milk |
|
1 1/2 |
|
|
2 |
|
tablespoon |
|
||||
|
tablespoon |
|
|
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|||||||||
|
|
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|
|
|
|
|
|
|
||||
|
Bread flour |
3 cups |
|
|
|
|
4 cups |
|
|||||
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Dry Yeast |
1 1/2 teaspoons |
|
2 teaspoons |
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16
Recommended cycle: Sandwich bread cycle.
I. Year ‘Round Spiced Peach Jam |
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Thawed frozen sliced peaches (Crushed) |
2 cups |
Low-sugar fruit pectin |
1 Tbsp. |
Sugar |
1 cup |
Ground cloves |
1/2tsp. |
Ground nutmeg |
1/4tsp. |
Lemon juice |
2tsp. |
1.Attach kneading blade in the bread pan.
2.Place ingredients into the bread pan in the following order: sugar, pectin, peaches, cloves, nutmeg and lemon juice.
3.Carefully insert bread pan into bread maker and gently close lid.
4.Plug the power cord into a wall outlet.
5.Press the Menu button until the “Jam” program is selected.
6.Press the Start button.
7.When the Jam cycle is complete.
8.Open the lid and, using oven mitts, firmly grasp the bread-pan handle and gently
pull the pan straight up and out of the machine.
CAUTION: The bread maker and pan may be very hot! Always handle with care.
9.Unplug the bread maker and let jam cool.
10.Using oven mitts, carefully pour the jam into a glass or metal container.
11.Cover and refrigerate to set.
12.Jam will keep, stored in refrigerator, 2-3 weeks.
II. Strawberry Jam |
|
|
1. |
Unsweetened strawberry crushed and thawed |
600g |
2. |
Low-sugar fruit pectin |
50g |
3. Sugar |
1 cup |
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17
FR
MANUEL D’INSTRUCTION
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