Deluxe 2-Pound Bread Dough Maker
Fresh, warm homemade bread is just a few,
easy steps away with your new Sunbeam
Deluxe Bread and Dough Maker.
‘We’ve done everything we can to make bread
baking a breeze: We’ve streamlined the
instructions; designed a simple, easy-to-read
control panel; and developed a host of great
recipes for breads, doughs, pastas, jams and
jellies, spreads and glazes and quick breads.
First review the Safety Guidelines, then turn
to Page 5 for the easy step-by-step directions!
Along the way, feel free to ask questions.
You can call us toll-free at I-800-526-2832.
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TABLE OF CONTENTS
BEFORE YOU STA RT
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
A SYMPHONY OF INGREDIENTS
Basic Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Yeast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Sweeteners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Liquids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Fats. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Important Measuring Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
GETTING TO KNOW YOUR BREAD MAKER
The Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Step-by-Step Directions on How to Use Your Bread Maker. . . . . . . . 12
Cycle Times. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Display Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Tips for the Gourmet Baker. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
BREAD RECIPES AND TIPS
Bread Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Sourdough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Quick Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Dough Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Variations for Shaping Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Pasta Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Jams and Marmalades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
The Finishing Touch: Spreads and Glazes. . . . . . . . . . . . . . . . . . . . . 46
TROUBLESHOOTING
Troubleshooting the Machine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Troubleshooting the Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Commonly Asked Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
How to Test Yeast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Care and Cleaning Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Baking at High Altitudes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
INDEX OF RECIPES
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
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BEFORE YOU START
We have designed the SUNBEAM®Deluxe Bread and Dough Maker tobe easy to use. But,like
any kitchen appliance, it requires proper use and handling.
BEFORE USE
1. Read and keep all instructions.
2. Make sure to remove all foreign matter from the baking pan.
3. Plug the Bread Maker into a properly wired outlet.
WHILE IN USE
Keep the Bread Maker out of the reach of children – I
T’SHOT
!
1. The temperature is very hot during operation. Be careful to keep your hands and face
away from the unit.
2. Do not open the lid or remove the bread pan during operation.
3. Do not place anything on the Bread Maker lid. Do not cover vents.
4. If any buttons are accidentally touched during operation, baking may stop.
5. If a power outage occurs, you can restart the machine if it has not begun the bake cycle.
If it’s at the bake cycle, then remove bread pan and place into an oven to finish cooking.
WHERE TO USE
1. Use only indoors on a stable, heat-resistant surface.
2. Do not use the Bread Maker where it will be exposed to direct sunlight
or other heat sources, such as a stove or oven.
3. Place the unit at least two inches away from walls. If you do not, the walls
may become discolored.
AFTER USE
1. Use oven mitts or a pot holder when taking out the bread pan after baking.
2. Make sure to disconnect the power by unplugging the unit.
Allow the Bread Makertocool down before storing.
3. Read instructions before cleaning. Do not immerse the unit in water.
This will cause electric shock and/or damage to the unit.
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When using electrical appliances, basic safety precautions should always be
followed including the following:
1.READ ALL INSTRUCTIONS, PRODUCT LABELS, AND WARNINGS
BEFORE USING THE BREAD MAKER.
2.Do not touch hot surfaces. Always use oven mitts when handling
hot materials, and allow metal parts to cool before cleaning. Allow the
Bread Maker to cool thoroughly before putting in or taking off parts.
3.When unit is not in use and before cleaning, unplug the Bread Maker
from wall outlet.
4.To protect against risk of electrical shock, do not immerse the appliance
or plugs in water or other liquids.
5. Close supervision is always necessar y when this or any appliance is used
by or near children, or incapacitated persons.
6.Do not allow anything to rest on the power cord. Do not plug in cord
where people may walk or trip on it.
7.Do not operate this or any appliance with a frayed or damaged cord,
or plug, or after the appliance malfunctions or is dropped or has been
damaged in any manner. Return appliance to the nearest authorized service
facility for examination, repair or electrical or mechanical adjustment.
8.Do not let the cord dangle over the edge of a table or counter or touch
hot surfaces. Do not place on an unsteady or cloth-covered surface.
9.Avoid contact with moving parts.
10.Do not use attachments not recommended by the manufacturer;
they may cause fire, electric shock or injury.
11.Do not use outdoors or for commercial purposes.
12.Do not place the appliance near a hot gas or electric burner,
or in a heated oven.
IMPORTANT SAFEGUARDS
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13.To unplug, press and hold the “STOP” button for 2 – 3 seconds
(until “Beep” is heard), grip plug and pull from wall outlet.
Never pull on the cord.
14.U
SE OF EXTENSION CORDS: A short power supply cord has been provided to
reduce the risk of injury resulting from becoming entangled in or tripping
over a longer cord. Extension cords are available from hardware stores
and may be used with care. The cord should be arranged so that it will not
drape over the counter or table top where it can be pulled by children
or tripped over accidentally. If the appliance is of the grounded type,
the extension cord should be a grounding-type 3-wire cord.
15.E
LECTRICAL POWER: If electric circuit is overloaded with other appliances,
your Bread Maker may not operate properly. The Bread Maker should be
operated on a separate electrical circuit from other operating appliances.
THIS UNIT IS INTENDED FOR HOUSEHOLD USE ONLY
A SYMPHONY OF INGREDIENTS
Like the instruments in an orchestra, the ingredients in basic bread are very
simple: flour, sugar, salt, aliquid (such as water or milk), possibly a fat
(such as butter or oil) and yeast. And, like each musical instrument,
each ingredient performs a specific job, and each lends a special flavor
to the final masterpiece.
That’s why it’s important to use the right ingredients in exactly the right
proportions to ensure you get the most delicious results!
READ AND SAVE THESE INSTRUCTIONS
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BASIC INGREDIENTS
YEAST
Yeast is actually a microscopic plant; without it, your bread
will not rise. When moistened by a liquid, fed by sugar and
carefully warmed, yeast produces gases which cause the dough
to rise. If the temperature is too cold, the yeast will not be
activated; if it’s too warm, it will die. The Oster
®
Deluxe Bread
and Dough Maker takes care of this worry for you by
maintaining just the right temperature in the baking chamber at
all times. Youcan use either “active dr y yeast,” “quick acting,” “rapid rise yeast” or one of
the new “bread machine yeasts” in your Oster
®
Deluxe Bread and Dough Maker.
If you prefer to use a fast-rising yeast, such as quick rise or rapid rise, merely decrease
the amount used. As a general guide, we recommend using 1/2 tsp. of fast-rising yeast
per cup of flour. Example: 3 cups bread flour would require 1-1/2 tsp. of fast-rising yeast.
Baking powder and baking soda may be used to assist yeast or on their own as leavening
in quick breads which require no kneading or rising. Recipes with baking powder
and baking soda are different than yeast recipes. Leavening agents cannot be substituted
for one another.
S
WEETENERS
Sugars sweeten the bread, brown the crust and lend
tenderness to the texture. These jobs can be performed
by white or brown sugar, molasses, maple or corn syrups,
honey, fruits or other sweeteners.
FLOUR
In order for the bread to rise, the flour has to have
a high protein content. You should always use
a “bread flour” (for white bread recipes) in your
bread maker to get the best results. Do not use
all-purpose flour, cake flour or self-rising flour.
Unlike white bread flour, whole wheat flour
contains bran and wheat germ which inhibit rising.
Wheat breads therefore tend to be heavier in texture
and smaller in size. A lighter,larger loaf can be
achieved by combining whole wheat flour with
white bread flour for wheat bread recipes.
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LIQUIDS
When liquids are mixed with the proteins in flour,
gluten is formed. Gluten is necessar y for rising.
Many recipes use dry milk, but other liquids,
such as fruit juice, beer and water work, too. It’s a
delicate balance: A recipe with too much liquid
may cause the bread to fall during baking while a
recipe with too little liquid will not rise. Water is
the most common liquid used in bread making.
It produces a heavier, crisper crust and a more
open texture. Buttermilk results in a light,
high-rising and tender bread; it will also help
extend the bread’s freshness. To offset the acidity
of buttermilk, add 1/4 cup of baking soda per cup
of buttermilk.
SALT
Salt strengthens the gluten and controls the yeast and
makes the dough more elastic. However, it also inhibits
rising, so use ordinar y table salt and be very careful in
measuring. For dietary reasons, it canbe omitted and in
some cases you can use a vegetable seasoning substitute
for flavor.
FATS
Any form of solid shortening or oil can be
substituted for one another in some amounts.
Fat enriches bread’s flavor and keeps it tender
and moist. Do not use diet spreads or tub-type
margarines as they will affect the quality.
Butter adds flavor. Thesame amount of
vegetable shortening or oil can be substituted
if you choose. Salted or unsalted butter
may be used. Soft spreads will NOT work.
Margarine is an acceptable substitute for butter;
do not use whipped or diet margarines.
EGGS
Eggs add richness and color to breads, but due to health and safety precautions,
do not use with the delay cycle.
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IMPORTANT MEASURING TIPS
Because each ingredient plays such a specific role in relationship to the other,
it is especially important to measure the ingredients exactly to get the best results.
For Dry Ingredients, use standard measuring spoon or
measuring cup – not a tableware spoon or coffee cup –
and level off. For flour, simply spoon the flour into a
measuring cup and level off with a flat kitchen utensil.
For Liquids, fill a standard measuring spoon or
measuring cup to the level indicated. Check your cup
measurement by placing the measuring cup on a flat
surface.
For Solid Fats, fill a standard measuring spoon or
measuring cup to the level indicated and level off with a
kitchen utensil.
LAST THINGS LAST!
You’ll see this tip often in the book, but it bears repeating:
Always put the liquids in first, the dry ingredients
next and the yeast last. Before adding the yeast, dig a
shallow hole in the dry ingredients and place the yeast in
the hole so that there is absolutely no contact between the
liquids and the yeast; you do not want the yeast to be activated too soon in the process.
This is especially important when you are using the Delay Bake option.
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GETTING TO KNOW YOUR DELUXE BREAD AND DOUGH MAKER
The best way to get there is to use this map. Soon you’ll know the electronic bread-baking
territory the way you know your own kitchen. In the meantime, here are some
easy-to-follow directions to get you started.
THE CONTROL PANEL
IMPORTANT: When using the touch pad controls, be sure to press the pad
until you hear a beep.
1. Select.
Press the Select button to choose the setting you desire. Each time you
press
the button you will hear a “beep” and the setting will advance in the following
sequence;
Basic: 3:00; Rapid: 2:20; Sweet: 2:50; French: 3:50;
Quick Bread: 1:50;
Whole Wheat: 3:40; Dough: 1:30; Bake Only: 1:00.
Holding the button down continuously will advance the settings more quickly.
2. Crust Color. Choose from light (L), medium (P) or dark (H) crust settings; select “L”
for the lowest setting to yield “light” crust; “P” for the default program setting to yield
“medium” crust; and “H” for the highest setting to yield “dark” crust. Unit will automatically
bake on the medium setting unless another is selected. Dark setting will add 7 minutes
to total time, Light setting will subtract 7 minutes from total time.
3. Display Window. The display will indicate the cycle selected (number from 1 to 8)
and the crust color (L, P or H) until the Start button is pressed. Then the display shows
minute-by-minute countdown during the cycle. The display will show “0:00” when
cycle is complete.
4. Timer.Use the Timer to delay baking. The timer can be set up to 13 hours in advance.
The panel has forward and reverse arrows. Arrows move time forward or backward in
10-minute increments. Holding the buttons down continuously will advance or decrease
time more quickly.
5. Start/Stop. Press the “Start/Stop” button to start operation or begin the Timer
countdown for delayed completion. (A signal tone will sound to indicate that the
breadmaking cycle has begun). To stop the operation or cancel a timer setting,
press and hold 2 – 3 seconds until you hear a “Beep.” The unit will return to its
ready condition showing the time for the cycle you had selected.
N
OTE: Do not press “STOP” when you are just checking the progress of your bread
as this will cancel the cycle.
Basic
Rapid
Sweet
French
Quick
Whole Wheat
Dough/
Pasta
Bake
Crust
Color
Select
L - Light
P - Medium
H - Dark
Start
Stop
Timer Set
1
2
5
4
1
5
6
7
8
2
3 4
3
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SETTINGS
Below are brief descriptions of the many different types of bread, doughs, pizzas, pastas,
jellies and jams you can make with your new Oster
®
Deluxe Bread and Dough Maker.
• Basic (1)
This setting is probably used more often than any other because it gives the best
results with almost any recipe (standard white bread, raisin bread and more).
Total cycle time is3 hours.
• Rapid (2)
The Rapid setting will make bread faster than other cycles. We suggest that you use the
Classic White Bread recipe and increase the water by 1 to 2 Tbsp. This setting reduces
the second knead and final rise times. Total cycle time is 2 hours and 20 minutes.
• Sweet (3)
This setting is made for breads containing high amounts of sugar, fats or protein
(cheese, eggs, etc.), all of which increase browning. It produces a finished loaf
in 2 hours and 50 minutes.
• French (4)
This setting is used for the preparation of French white bread. Due to the longer
kneading, rising and baking times, the bread has a heartier crust. This entire cycle
needs 3 hours and 50 minutes.
• Quick Bread (5)
Recipes for this setting will use a quick-acting leavening agent, usually baking powder
or baking soda, rather than yeast. Total cycle time is 1 hour and 50 minutes.
• Whole Wheat (6)
This setting offers longer rise times to accommodate the slower rising action of bread
containing more than 50% whole wheat flour. Total cycle time is 3 hours and 40 minutes.
• Dough/Pasta (7)
This setting is used to prepare dough for rolls, specialty breads, pizza, pasta, etc.,
which are shaped by hand, allowed to rise for a final time and then baked or cooked
conventionally. Total cycle time is 1 hour and 30 minutes. When cycle is complete,
remove the dough and proceed with hand shaping, rolling, etc.
• Bake Only (8)
This setting is for baking doughs or making jams. Total cycle time is 1 hour.
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S
TEP-BY-STEPDIRECTIONS ONHOW TOUSEYOURBREADMAKER
1. OPEN THE LID AND REMOVE THE BAKING PAN by pulling straight up on
the handle. It is important to remove the Baking Pan from the unit before putting the
ingredients into the pan to avoid accidentally spilling ingredients into the inner case.
2. ATTACH THE KNEADING BLADE onto the shaft inside the Baking Pan by lining
up the flat side of the blade with the flat side on the shaft. Make sure the Kneading Blade
is placed securely on the shaft.
3. MEASURE ALL INGREDIENTS carefully and accurately. Inaccurate
measurements,
even if only slightly off, can make a difference in results. Add ingredients
into the bread pan in the order they are listed. Yeast is always added last and must not
come in contact with any liquid. (Before adding yeast, remember to dig a small hole in
the flour so that the yeast doesn’t prematurely come into contact with the liquids or salt.
This is especially important when you are using the Delay Bake Timer).
4. WIPE WATER AND OTHER SPILLS from the outside of the pan;
then insert the pan firmly into the bottom of the machine, applying pressure to
each corner of the pan to make sure it is snapped tightly into the retaining brackets.
5. CLOSE THE LID AND PLUG IN THE BREAD MAKER. You will hear a beep
and the LED display window will show “1P” for “Basic” setting, “Medium” crust.
6. CHOOSE YOUR BREAD TYPE. Select the appropriate setting for your recipe
by pressing the “SELECT” button on the control panel. Each time “SELECT” is pressed
the number in the display window will advance to the next setting.
7. SELECT CRUST COLOR. Your bread maker will automatically produce
a “medium” crust color (“P”= the default program) unless another is chosen;
select crust color by pressing the “Crust Color” button; “L” = low setting (light crust);
and “H” = high setting (dark crust).
8. PRESS THE “START/STOP” BUTTON firmly once you have selected your
bread type and crust color. A signal tone will sound to indicate that you have begun!
The baking time in hours and minutes will appear in the display. It will count down the
remaining bake time in one-minute increments until the bread is done. This bread maker
has a convenient Viewing Window so that you may watch the progress of the bread as it
is mixed, kneaded, and baked. DO NOT OPEN THE LID DURING THE BAKING CYCLES.
NOTE: Once the “Start/Stop” button is pressed, the selected function(s) cannot be altered.
To make any changes at this point, the unit must be stopped, reset and restarted.
To stop, press the “Start/Stop” button and hold until signal sounds and screen
reverts to initial display setting.
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9.WHEN THE BREAD IS DONE. When the baking time is completed,
a signal tone will sound and the display window will show “0:00” (the “Colon” in
the time display will continue flashing). The “Keep Warm” setting will automatically
continue to keep the bread warm for one hour after the cycle ends (except when
using the dough setting). For best results, remove the bread as soon as possible
to keep the crust from getting soggy. Remove the pan using potholders and take
the bread out of the pan by turning the pan upside down and shaking it. If you
have difficulty removing the bread from the pan, slide a flat rubber or plastic
spatula along the sides of the pan to loosen the loaf. If the kneading paddle
remains in the bottom of the loaf, use the end of a plastic utensil to remove it.
Once removed from the Bread Pan, it’s best to let your bread cool 15 minutes
before slicing. Enjoy!
10.KEEP-WARM CYCLE automatically begins when the bake time is done.
At the end of the 60 minutes, the heater will turn off. N
OTE: You may remove the
Baking Pan at any time during the “Keep-Warm” cycle. To turn off the “Keep-Warm”
feature, simply press the “STOP” button and hold it for 2 – 3 seconds.
PLEASE NOTE: Bread is best when removed from bread pan no more than 1 hour
after the “Keep-Warm” feature ends. The “Keep-Warm” feature is not provided
for the dough setting or the Jam/Jelly Setting.
CAUTION: Steam will escape when the cover is opened. Be sure to use pot
holders or oven mitts to avoid steam burns.
N
OTE: Your Bread Maker includes an auto cycle recall feature. When a cycle
is completed and the “Start/Stop” button is pressed, the unit will automatically
revert to the last setting selected.
N
OTE: If you wish to make another loaf of bread right away, allow the Bread Maker
to cool down for 10 to 15 minutes with the cover open and the pan removed. If you
attempt
to use the unit too soon, it will signal and the display will read “H:HH”.
Press “Start/Stop”
until the screen reverts to the setting display and wait until
the unit has cooled.
11.USING THE DELAY T
IMER – You can add the ingredients into your
bread pan and set the timer todelay the baking. Baking can be delayed up to 13 hours.
N
OTE
: Do not use the timer if your recipe includes fresh eggs, milk or other
ingredients that may spoil.
• Follow Steps 1 – 7 on the previous page, making sure to measure ingredients
into the bread pan in the sequence specified in the recipe. Takespecial care
not to let the yeast contact the liquid ingredients or the salt.
14
• Then calculate the number of hours and minutes until you want fresh baked bread.
E
XAMPLE
: If it is 8:00 and you want the bread to finish baking at 2:00,
the timer should be set at 6 hours.
• Press the timer button once. The cycle length will appear in the display window.
• Use the Timer button to advance the time in 10 minute increments. (Use Timer
button to subtract time, if necessary). E
XAMPLE: You have chosen the Sweet Setting and
2:50 appears in the display window. If you wish your bread to be done in 6 hours,
you will press the Timer button until 6:00 appears in the display window.
• Press “Start/Stop” to begin the Timer. The “Colon” (:) in the time display begins to flash,
indicating that the Timer is engaged.
• When unit beeps three times and 0:00 appears in the display window, press “Start/Stop”
to cancel the “Keep-Warm” cycle and remove the bread.
• If you make an error while setting the timer and wish to start over, press “Start/Stop”
and hold until a beep sounds and the screen reverses to the original setting.
Timer is canceled and you may begin again.
N
OTE: If you forget to press “Start/Stop,” the Timer will not function.
• When using the Timer Cycle for more than a few hours during times of high
humidity or hot weather, reduce the liquid by one or two Tbsp. to reduce the
possibility of over-rising. Salt may be increased by 1/8 to 1/4 tsp. to keep the
dough from rising too quickly and falling. Sugar can also be reduced by up to
half the amount called for in the recipe.
BAKING CYCLE CYCLE LENGTH
1 Basic 3:00 hours
2 Rapid 2:20 hours
3 Sweet 2:50 hours
4 French 3:50 hours
5 Quick Bread 1:50 hours
6 Whole Wheat 3:40 hours
7 Dough 1:30 hours
8 Bake 1:00 hour
15
D
ISPLAYMESSAGE
P
ROBLEM
H
OW TOFIX
0:00 Colon Flashing Cycle is complete. Press “Start/Stop” button
Keep-Warm is engaged. to cancel.
H:HH Signal Beeping Unit is too hot to begin Press “Start/Stop” button to cancel.
new breadmaking operation. Open cover, remove bread pan and
allow unit to cool with cover open.
L:LL Signal Beeping Room Temperature is Press “Start/Stop” button to cancel.
too low. (Below 59°F/15°C) Place Bread Maker in a warm room
and allow to warm up.
Display Blank Power has been interrupted. Unplug unit and plug back into outlet. Unit
must be reset. (See P. 4 “While in Use” #5)
E:EE Signal Beeping Room temperature is too high. Press “Start/Stop” button to cancel.
(Above 86°F/30°C) Place Bread Maker in a cooler location
and allow it to adjust before using.
DISPLAY INFORMATION
Always use the Bread Maker in a room that is free of drafts and is at least 55°F/13°C,
but not warmer than 90°F/32°C. Do not use Bread Maker in an unheated garage,
outdoors, near a heat vent or in direct sunlight.
Generally, the display window will tell you what is happening with your Bread Maker.
Here are some points to consider:
C
YCLE
T
IMES
QUICK WHOLE
BASIC RAPID SWEET FRENCH BREAD WHEAT DOUGH
BAKE
(MIN:SEC)(MIN:SEC)(MIN:SEC)(
MIN:SEC)(MIN:SEC)(MIN:SEC)(MIN:SEC)(MIN:SEC)
P
RIMARYKNEAD
10:00 10:00 10:00 18:00 14:00 10:00 20:00 ––
P
RIMARYRISE
20:00 5:00 5:00 40:00 –– 25:00 –– ––
S
ECONDARYKNEAD
15:00 15:00 20:00 22:00 –– 20:00 –– ––
S
ECONDARYRISE
20:00 –– 30:00 20:00 –– 30:00 20:00 ––
P
UNCHDOWN
00:30 –– 00:30 00:30 –– 00:30 00:30 ––
F
INALRISE
55:00 55:00 55:00 65:00 41:00 70:00 50:00 ––
B
AKE
60:00 55:00 50:00 65:00 55:00 55:00 –– 60:00
T
IME TOFRUIT/NUTSIGNAL
40:00 25:00 –– 75:00 –– 50:00 –– ––
T
OTALCYCLETIME
03:00 02:20 02:50 03:50 01:50 03:40 01:30 01:00
N
OTES
: The audible signal indicating that it is time to add raisins or other dried fruits applies
to the following settings only: Basic, Whole Wheat, French and Rapid.
16
For Additional Troubleshooting Tips, See Pages 48 - 49.
TIPS FOR THE GOURMET BAKER
LAST THINGS LAST
You’ll see this tip in several places in this book, but it bears repeating: Always put the
liquids in first, the dry ingredients in next, and the yeast last (fruits and nuts are added
later, after the machine has completed the first knead). Dig a shallow hole in the dry
ingredients and place the yeast in the hole so that there’s absolutely no contact between
the yeast and any liquids or salt. This is especially important when you’re using the
Delay Bake option. You don’t want the yeast to be activated too soon in the process!
PLACEMENT COUNTS!
Place dried fruits, vegetables, and dried spices away from the liquid ingredients
in the bread pan. If they soak up water, they can undermine the bread’s chemistry.
FRESHNESS FIRST
Avoid using perishable ingredients – milk, yogurt, eggs, or cheese – with
the Delay Bake function.
JUST WAIT FIFTEEN
For best results, wait fifteen minutes before slicing; the bread needs time to cool.
DEEP FREEZE
To freeze fresh bread, let it cool completely and double-bag in plastic.
P
ROBLEM
C
HECKTHIS
:
T
HE UNIT DOES NOT OPERATE AFTER
• Unplugged
PUSHING THE“START/STOP” BUTTON
• Setting was not selected
• Did not push “Start/Stop” button
to clear display after last cycle
T
HE BREAD ROSE TOO HIGH
• Too much yeast or moisture
T
HE BREAD DID NOT RISE HIGH ENOUGH
• Too much flour – not enough yeast
REMOVABLE LID
Your new Bread Maker is equipped with a removable lid for easy cleaning and storage.
To remove the lid, simply raise the lid just short of the vertical position (approx. 70° angle);
while holding the base of the unit with one hand, gently hold the front edge of the lid
and pull it to the right side so as to pop the left hinge pin out (you will hear a loud “pop”
sound when the hinge pops out). Then simply slide the lid to the left to remove the
right hinge pin.
17
Bread Recipes
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